Air fryer enthusiasts should steer clear of cooking bone-in meats to achieve optimal results. These versatile appliances speed up meal preparation with rapid hot air circulation, but they struggle with larger cuts containing bones.
How Air Fryers Work and Their Limitations
Air fryers heat food using a powerful element and fan that evenly distributes hot air around the cooking chamber. This method excels for smaller, boneless items but falls short for bone-in pieces like whole chickens. Bones disrupt airflow, leading to uneven cooking where some areas overcook while others remain raw.
Best Practices for Large Roasts
For Sunday roasts or substantial bone-in joints, traditional ovens deliver superior evenness. Air fryers lack the capacity for oversized cuts, making ovens the preferred choice for consistent results.
Cooking experts caution: “The air fryer won’t evenly cook the meat, and you may end up with overcooked or raw portions even when it appears done.”
What Works Well in Air Fryers
Smaller portions thrive in air fryers. Chicken wings, fried chicken pieces, and bacon cook crisply and quickly. These items fit easily and benefit from the appliance’s efficient heat circulation.
Steak and Size Constraints
Bone-in steaks offer richer flavor and resist overcooking, yet they often exceed air fryer basket dimensions. Most models max out at around 230 degrees Fahrenheit, a relatively low temperature for searing steak to perfection.
Opt for boneless cuts or smaller steaks to maximize air fryer performance and avoid disappointing outcomes.
