Philips Airfryer - anyone have?

Splinter said:
Ok cool. Will try it in future.

One thing I would suggest you try, is the deboned lamb from Woolies that comes in an oven bag. Completely delicious as well. But, you do it in an oven.
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I very seldom use the oven these days. In fact I noticed the other day the door needs a new rubber. Should probably get it replaced for when my wife bakes. Used to use oven bags in the past and also add all my veggies in there. But too time consuming and prep. If I had to make the chicken in foil in the oven it will take a long time before the oven heats up, then it will probably need to be in there for an 1h30+ (not convection or fan oven). Then I need to remember to switch it off etc.

The airfryer is just SO convenient and fast in every aspect. Chuck it in and forget about it. I don't think there are any rules really in what and how you should and should not make in it. As long as you get the results you want. The nice thing is I can also plan EXACTLY when it will be done and ready to dish up. I know if I add a whole chicken at 17:00 - 17:50 we eat. Or if it is chicken pieces. 17:00 it is in. 17:20 we ready to eat.
 
You don’t need to preheat the oven for most things that take an hour or more to cook though. Putting the chicken into a cold oven means it cooks more evenly. 90 minutes and you’re good. I’ll try the air fryer chicken but it sounds like extra work.
 
RedViking said:
I very seldom use the oven these days. In fact I noticed the other day the door needs a new rubber. Should probably get it replaced for when my wife bakes. Used to use oven bags in the past and also add all my veggies in there. But too time consuming and prep. If I had to make the chicken in foil in the oven it will take a long time before the oven heats up, then it will probably need to be in there for an 1h30+ (not convection or fan oven). Then I need to remember to switch it off etc.

The airfryer is just SO convenient and fast in every aspect. Chuck it in and forget about it. I don't think there are any rules really in what and how you should and should not make in it. As long as you get the results you want. The nice thing is I can also plan EXACTLY when it will be done and ready to dish up. I know if I add a whole chicken at 17:00 - 17:50 we eat. Or if it is chicken pieces. 17:00 it is in. 17:20 we ready to eat.
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same, I would say I use the air fryer 95% of the time.

mostly use the oven for soups/stews/tomato based sauces and baking.
 
Elon said:
You don’t need to preheat the oven for most things that take an hour or more to cook though. Putting the chicken into a cold oven means it cooks more evenly. 90 minutes and you’re good. I’ll try the air fryer chicken but it sounds like extra work.
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Yah, when I used to primarily use my oven, I would never preheat and my roast chicken pieces always came out perfect (white and dark meats)
 
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bobbyb said:
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Be honest guys, how easy is it to clean? I'd rather spend more time on prep and cooking than a quick cook and big clean up?
 
The non-stick coating makes it really easy to clean. Don’t scrub the non-stick coating off.
 
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