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20
TROUBLESHOOTING/FAQS
Why is there white smoke coming from my unit?
White smoke can be a sign that there’s too much fat in the fryer. Avoid cooking very fatty
foods, such as sausages, in the air fryer, and be sure that the accessories and interior of
the air fryer are clean before cooking.
Why has my food cooked unevenly?
Two culprits are likely: overcrowding and not switching rack positions. Evenly distribute
foods on the rack(s) and pan. Flipping foods midway through cooking also helps. If using
multiple racks, try switching rack positions at least once during cooking.
Why isn’t my food crisp?
Though you can air fry with no added oil, coating foods very lightly with oil (usually just
teaspoon per batch for most recipes) helps guarantee crisp results. Preheating the air
fryer also helps.
In Probe Cook Mode, why does the unit stop cooking before it reaches my target
temperature?
All food experiences “carryover cooking” after being pulled from the heat source, where
the temperature continues to rise a few more degrees. To avoid overcooking on meat,
the air fryer is designed to take carryover cooking into account; when it’s 5˚F (2˚C)
below the target temperature, active cooking stops, and a rest phase begins, to let
the food come to the final target temperature o the heat. For best results, open the
air fryer door during the rest phase but leave the probe in the food until it reaches the
target temperature.
When cooking with the probe, why is my meat undercooked even after the rest
period?
Inserting the probe correctly is critically important for getting accurate readings. You want
the tip of the probe to be at the center of the thickest part of the meat, but not touching
any bone. See the drawings on p. 14 for examples of proper probe placement.
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