Philips Airfryer - anyone have?

backstreetboy said:
www.yuppiechef.com

G3 Ferrari 5 Minute 1200W Electric Pizza Oven, Black

The crunch of a crispy base, a burst of tomatoey sauce, the battle against stringy strands of melted cheese as they cling to both you and your slice. When the p
www.yuppiechef.com www.yuppiechef.com
I don't have to wait 5 minutes for my airfryer to warm up. My pizza will be halfway done while you'll still be waiting for this thing to heat up.

Lol this just confirms you know nothing and are just posting nonsense.
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That will work if you prefer a rubbery pizza base.

If you don't want a rubbery Pizza base you'll need to preheat the airfryer so that contraption will use less power being 1200w
 
backstreetboy said:
Lol amazing that everything supposedly turns out soggy, yet, you've actually never used one.
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I don't have to buy into every marketing scheme. There is a science behind cooking, that you obviously don't understand.
You cannot cook a chicken breast faster by turning the heat to 500C, it will just be burned outside. At 180C the same thickness of chicken breast will take the same time for the heat to penetrate to the middle and cook it properly, in any oven, no magic tricks involved.
Same with the pizza base, its needs something hot underneath. The hot air will just melt your cheese if you put it in for 5min. You can pre-cook your base in your little Philips and have some success, but that will kind off throw your, my magical Philips will cook it faster, out the window.
 
Jean Claude Vaaldamme said:
I don't have to buy into every marketing scheme.
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My airfryer already paid for itself. It's a pity I bought into the marketing hype.
Jean Claude Vaaldamme said:
There is a science behind cooking, that you obviously don't understand.
You cannot cook a chicken breast faster by turning the heat to 500C, it will just be burned outside. At 180C the same thickness of chicken breast will take the same time for the heat to penetrate to the middle and cook it properly, in any oven, no magic tricks involved.
Same with the pizza base, its needs something hot underneath. The hot air will just melt your cheese if you put it in for 5min. You can pre-cook your base in your little Philips and have some success, but that will kind off throw your, my magical Philips will cook it faster, out the window.
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Lol talking nonsense as usual. If heated air is forced 7x faster it will cook the chicken breast faster it's just common sense.
 
backstreetboy said:
My airfryer already paid for itself. It's a pity I bought into the marketing hype.

Lol talking nonsense as usual. If heated air is forced 7x faster it will cook the chicken breast faster it's just common sense.
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Your airfryer has given you over 700 hours of service? okay lets round it down to 500 hours
 
@Jean Claude Vaaldamme 180° is okay for a whole chicken but chicken breast will be tough. You cook it at a higher temperature because faster cooking prevents it becoming tough, and most of the bacteria is on the surface of your meat. What I’m trying to figure out is why this same convection oven logic doesn’t apply to my AirFryer.
 
I must say I never bought into the airfryer hype before, but now that I have one I do think its a game changer, especially for single folks or couples. I absolutely hate waiting for my ovens little light to go off before I can start cooking, but now with the airfryer I don't have to wait anymore. Plus I keep thinking about how much electricity I can save simply by not waiting! I have googled like ~15 pork chop recipes and they all just chuck them into the airfryer from the get go. So for me that's a win on its own.
 
Matt91 said:
I must say I never bought into the airfryer hype before, but now that I have one I do think its a game changer, especially for single folks or couples. I absolutely hate waiting for my ovens little light to go off before I can start cooking, but now with the airfryer I don't have to wait anymore. Plus I keep thinking about how much electricity I can save simply by not waiting! I have googled like ~15 pork chop recipes and they all just chuck them into the airfryer from the get go. So for me that's a win on its own.
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But why are you waiting for the light?
 
Nike7 said:
@Jean Claude Vaaldamme 180° is okay for a whole chicken but chicken breast will be tough. You cook it at a higher temperature because faster cooking prevents it becoming tough, and most of the bacteria is on the surface of your meat. What I’m trying to figure out is why this same convection oven logic doesn’t apply to my AirFryer.
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180c was an example. Whatever temp you select will be the same cooking time in any oven. The "moving air will just dry out/crisp the outside more. For some things that is good for other bad. There is many Youtube videos comparing all these things, and many come to the conclusion that sometimes, especially meat are more dried out in the air fryer and less succulent than in other types of ovens.
Horses for courses, but don't believe all the BS, especially from some on this thread.
 
Matt91 said:
Because it dries out your food if you leave it the oven from cold, also it messes up your cooking times.
Chicken is the worst for doing that. You end up with chicken biltong and that I'm not a fan of.
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Never had that problem hey ... and temp thermometer tells me when meat is done on the inside ... no cooking time needed.
 
Jean Claude Vaaldamme said:
180c was an example. Whatever temp you select will be the same cooking time in any oven. The "moving air will just dry out/crisp the outside more. For some things that is good for other bad. There is many Youtube videos comparing all these things, and many come to the conclusion that sometimes, especially meat are more dried out in the air fryer and less succulent than in other types of ovens.
Horses for courses, but don't believe all the BS, especially from some on this thread.
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Do you have a Philips Airfryer?
 
Dimpie (COMPUTEK) said:
Never had that problem hey ... and temp thermometer tells me when meat is done on the inside ... no cooking time needed.
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That's cool, each to their own hey. My oven is old and I didn't feel that the temps were quite right, so for me a airfryer made sense. Glad your oven is treating you well though. :thumbsup:
 
Geoff.D said:
I tried it this week, at 100 degrees C (theoretically the temperature of boiling water at sea level) and for 6 minutes. The outcome was for was a near-perfect soft-boiled egg.
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So this did not work out well for me and was way too runny on the white still.

Do you keep you eggs on the counter or in the fridge because I suspect that is the differentiator with internet recipes.

Trying 135C now at 12 minutes to supposedly get Medium so will report shortly.

Seems a bit inefficient, but let's see how it goes.

*****

Okay efficiency is of no concern, it's using a whopping 80W to maintain that 135C.
 
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