How to Use an Air Fryer for the First Time

Step-by-step: first use

Unbox and wash the basket

Remove all packaging and peel off any stickers inside and outside the unit. Wash the basket and tray with warm soapy water and a soft sponge — no abrasive scrubbers on non-stick surfaces. Dry thoroughly before reassembling.

Run the burn-off cycle

Place the empty air fryer on a stable, heat-safe surface with 10–15 cm of clearance on all sides and above (the vent is at the back or top). Run it empty at 200°C (400°F) for 5 minutes. You may notice a slight plastic or factory smell — this is normal and harmless. The burn-off clears it.

Pat your food completely dry

Use paper towels to pat food dry before adding it to the basket. Surface moisture turns to steam in the air fryer, and steam prevents the Maillard browning reaction that creates crispiness. Dry food = crispy food.

Load the basket in a single layer

Place food in one layer with visible gaps between pieces. Never stack. The air fryer works by circulating hot air around every surface — stacked food steams in the middle. Fill to 60% of basket capacity maximum. If you need to cook more, do it in two batches.

Preheat for 2–3 minutes, then cook

Set your temperature and run the air fryer empty for 2–3 minutes before adding food. This ensures food starts crisping immediately. For your first cook: chicken thighs at 200°C for 20–22 minutes (flip at 11 minutes), or fries at 200°C for 15 minutes (shake at 8 minutes).

Flip or shake halfway through

Pull the basket out at the halfway point. Shake small items (fries, vegetables) by pulling the basket and giving it a few firm shakes. For larger pieces (chicken thighs, fish fillets), use tongs to flip each piece individually. This ensures even browning on all sides.

5 beginner mistakes to avoid

1. Overcrowding the basket. The single most common beginner mistake. Every extra piece you add past a single layer blocks airflow for other pieces. Two batches of perfectly crispy fries beats one batch of steamed, limp fries every time.

2. Skipping preheat. Adding food to a cold air fryer means the first few minutes are spent heating the chamber, not cooking the food. Surface moisture escapes as steam rather than being quickly evaporated. The result is less crispiness and longer cook times.

3. Not patting food dry. This applies especially to fresh vegetables, marinated proteins, and anything that's been stored in liquid. Even a light coating of moisture significantly delays the browning process.

4. Too much oil. You need far less oil than you're probably used to — half a teaspoon to one teaspoon is enough for most foods. Too much oil produces greasy results and can cause the basket to smoke. Also: avoid aerosol cooking sprays like PAM — the propellants can damage non-stick coatings over time. Use a small bottle of oil and apply by hand or with a brush.

5. Never cleaning the basket. Leftover fat and crumbs in the basket burn during subsequent cooks and cause smoke and off-flavours. Wash the basket after every use. Most are dishwasher-safe, but check your manual — the coating degrades faster in harsh dishwasher cycles.

Temperature reference for common beginners

Until you build intuition, these are reliable starting points:

Chicken thighs (bone-in): 200°C for 20–22 min, flip at halfway
Chicken breast (boneless): 190°C for 16–18 min, flip at halfway
Salmon fillet (2 cm): 200°C for 10–12 min, no flip needed
French fries (fresh): 200°C for 18–20 min, shake twice
Broccoli florets: 200°C for 8–10 min, shake halfway
Brussels sprouts: 200°C for 12–15 min, shake halfway

For meat, always confirm doneness with a thermometer: chicken to 74°C (165°F), pork to 63°C (145°F), beef to your preference.

Common questions

Do I need to add oil to an air fryer?

A small amount — half to one teaspoon — improves browning for most foods. You don't need the amount used in deep frying. Many packaged frozen foods already have enough oil. For fresh vegetables and lean proteins, a light coating makes a real difference. Avoid aerosol cooking sprays — they can damage non-stick coatings. Use a misting bottle with regular oil instead.

Why does my air fryer smoke?

Smoking usually comes from excess fat dripping onto the heating element. For fatty foods like bacon or sausage, add a tablespoon of water to the bottom of the drawer beneath the basket — this catches dripping fat before it burns. White smoke is usually steam or fat; black smoke means something is burning and you should stop immediately.

Do I need to preheat every time?

Preheating 2–3 minutes is worth it for anything where crispiness matters — chicken skin, fries, anything breaded. For delicate or thin foods (fish, vegetables), preheating is less critical. The main benefit is that food starts cooking immediately when it hits the hot air, which sets the surface crisp before moisture can escape.

What temperature should I start with?

For your first cook, try chicken thighs at 200°C (400°F) for 20–22 minutes, flipping halfway. They're forgiving — hard to overcook, obvious when done (golden skin, juices run clear), and they demonstrate exactly what an air fryer does best. Fries at 200°C for 15 minutes (shake halfway) are another excellent first test.

How to use an air fryerfor the first time