Midea Explains How Air Fryers Cook Food

Midea Building Technologies has published a guide explaining the cooking mechanism of air fryers. The appliance operates by circulating hot air around food, a process designed to achieve a crisp exterior rather than cooking in oil, according to the company.

The guide details that air fryers function as compact hot-air cookers. They utilize a heating element and a fan to generate and circulate high temperatures, often between 350°F and 400°F (175°C-205°C). This intense, directed airflow dries out the food's surface quickly, leading to browning and a firmer texture.

Midea emphasizes that the term "fryer" refers more to the eating experience than the cooking method. Unlike deep frying, air frying relies on dry heat and airflow. The success of crisping depends heavily on the type of food and avoiding overcrowding the cooking basket, as insufficient airflow can result in softer or unevenly cooked food.

Key components include the heating element, typically located above the cooking area, and a fan that ensures continuous air movement. The basket or tray design also plays a role, often with perforations to allow air circulation underneath food. Midea suggests that proper spacing and occasional shaking of food are crucial for optimal browning and crispness, treating the appliance as a high-efficiency convection cooker in a small space.