Traditional frying methods induce the Maillard effect at temperatures of between 140 to 165 C (284 to 329 F) by completely submerging foods in hot oil, well above the boiling point of water.
The air fryer works by coating the desired food in a thin layer of oil while circulating air heated up to 200 C (392 F) to apply heat and initiate the reaction.
As a result, the appliance is able to brown foods like potato chips, chicken, fish, steak, cheeseburgers, french fries or pastries using 70%.
5-ingredient air fryer cookbook for beginners: 600 simple, easy and delicious air fryer recipes to fry, bake, grill, roast and more/Poppy Mcwhae
