Read
Identify whether the product is raw or pre-cooked, frozen or thawed, and which methods the manufacturer provides.
Method before magic numbers
Cook the pack you have—not an imaginary average kebab.
Start with the current label, calibrate your appliance and use temperature evidence where the product requires it.
Arrange
Use one uncrowded layer and separate utensils for potentially raw chicken.
Check
Begin at the label’s lower time bound and verify the centre safely rather than judging by colour alone.
Record
Write down the successful setting for that product, quantity and appliance.
Detailed field guide
Air-fryer results you can reproduce
Our guide explains first-batch calibration, spacing, turning, common failure modes and the point where safety evidence matters more than a dark crust.
Read the complete guide →