Its specific volume principle is to use the baking device in the machine to quickly heat the air, form a circulating heat flow in the closed space, make the food mature quickly, and at the same time take away the moisture on the surface of the ingredients to achieve a crisp taste.
Because of its special principle, the air fryer does not need to add too much oil, but only needs to brush a layer of oil on the surface of the ingredients; If the ingredients themselves contain enough oil, you don't need to add cooking oil.
Extended data:
Many people think that the food cooked by air fryer is healthier, but in fact, the high-temperature cooking method of air fryer will also cause nutrient loss, which may be harmful to health. Whether it is ordinary cooking or air frying, high temperature will oxidize food.
Air fryer can't live without the high temperature of 180℃~200℃, which may take longer than direct frying in oil pan. Long-term high-temperature heating will cause the destruction and loss of vitamin B, vitamin C and vitamin E, thus reducing the nutritional value of food.
In addition, the starch in food may generate acrylamide at 120℃, which is not good for health; Protein and oil will produce heterocyclic amines and benzopyrene at high temperature, which may lead to cell gene mutation or tumor.