Symptoms
- Food comes out soft or soggy instead of crispy
- Food is cooked through but not browned
- Some pieces crispy, others soft in the same batch
- Results have gotten worse compared to when the air fryer was new
Likely causes
- CommonBasket overcrowdedOverlapping food blocks hot air circulation, which is what creates crispiness.
- CommonFood not patted dry before cookingExcess surface moisture steams the food instead of crisping it.
- CommonToo little or no oil on foods that need itA light coat of oil helps many foods brown and crisp properly.
- PossibleTemperature set too low for the food typeCrisping generally needs higher heat, typically 375–400F.
- PossibleBasket mesh or vents clogged with grease and carbon buildupReduced airflow from buildup can lower cooking efficiency over time.
What to do
- Spread food in a single layer with space between pieces, cooking in batches if needed rather than crowding the basket.
- Pat wet foods dry with a paper towel before seasoning and cooking.
- Lightly coat foods in oil (a teaspoon or light spray) if the recipe calls for crisping, especially for foods without natural fat.
- Shake or flip the basket halfway through cooking for even exposure to hot air.
- Increase the temperature slightly if food is cooked through but not browned.
- Deep-clean the basket and any visible vents to remove grease buildup that may be restricting airflow if results have declined over time.
When to call a pro
This is a technique issue rather than a repair issue; no professional is needed.
Safety
Generally low risk
Generally low risk for a careful person. Stop if anything looks different from what this guide describes.