Great product and love it!
I grabbed various assorted foods for testing from the freezer and they all turned out perfectly. The sausages cooked to correct safe temp and the fish cake, onion rings and hash browns lovely and crispy. What I’ve also noted from reviews of other makes they require a “shake” mid way through cooking however I didn’t do this and they came out great. In saying that I did cook from frozen some lamb chump chops and although they were cooked well and retained juices they would benefit from turning mid way but didn’t effect the taste.
C. A. Mackay
For the most part, it is awesome, but there are a couple of issues
Firstly, the basket is not easy to open once cooked. It's like no-one thought of how to get the food out afterwards. There is a spring loaded clasp to keep the door to the basket shut during cooking, but it is fiddly to use when at room temperature, and extremely difficult when hot. Oven gloves don't transmit the fine motor controls needed to release the clasp. I've taken to using folded kitchen roll and a knife to compress the spring and flip the catch. After a few careful attempts not to burn myself, I can release the food within. The instructions contain no hints about how to effectively re
Very good. Have to practice to get used to it.
If you're trying to cook a whole meal in it it really only cooks enough for 2 people. Or you can cook a component of a meal or more people e.g. one small chicken, loads of sausages, 3 small pizzas. Great for cooking part baked bread, small pizzas, frozen foods. Only cooks enough frozen chips for max 2 people - if you put more in the basket then they don't freely rotate and it ends up taking twice as long as a conventional oven. Potato wedges take forever and aren't worth the effort.
Great for chips, wings and making Jerky
The thing that to me is it's stand-out feature is the drying/dehydrating function. I've done citrus fruit and herbs (actually made a nice mulled wine spice), and even flowers. But my favourite is home made jerky. Get a steak or three, trim the fat, tenderise it and flatten it, then marinade (i keep it simple, salt, pepper, Worcester sauce and chilli flakes). Place on each of the three removable shelves and dehydrate; I usually go for 6 hours at 60'C. Check it, and once its ready chop up with scissors into strips, trying not to eat it as you go along!
What a great little machine
This is such a nice little oven (as air fryers really are a conventional oven) , i cooked a 1.5kg chicken, though you need some butcher twine to truss the legs up or it will be awkward somewhat, have also cooked various chicken from thigh, breasts to nuggets, sausages, hash browns and even sausage rolls and other pastry items. Steak is alright, but searing first is the way to go and to be honest if you're searing steak you might as well just fry it, same for lamb chops.
