You bought an air fryer — congratulations! You're on your way to crispy fries, juicy chicken, and the best vegetables of your life. But before you get started: almost everyone makes the same mistakes at the beginning. That's normal — but avoidable.

Here are the 10 most common air fryer mistakes beginners make, and how to do it better from the start.

Mistake #1: Overloading the basket

This is by far the most common mistake — and the one that causes the most frustration. You pack the basket full of fries, squeeze everything in, and then wonder why they turn out soggy instead of crispy.

The problem: An air fryer works with hot circulating air. If the air can't circulate freely because everything is stacked on top of each other, your food will be steamed instead of baked. The result: unevenly cooked, no crust, disappointing.

The solution: Leave space between the pieces. It's better to do two smaller batches than one large one. As a rule of thumb: the basket should be filled to a maximum of two-thirds. If you can spread the pieces in a single layer, that's perfect.

Mistake #2: Not preheating

Many people throw their food into a cold air fryer and only then set the temperature. That works — sort of. But the results are noticeably better if you preheat.

The problem: Without preheating, your food starts in lukewarm air. But the Maillard reaction (which causes browning and crispiness) needs immediate heat. If the temperature slowly rises, you lose valuable minutes — and crispiness.

The solution: 2-3 minutes of preheating is enough for most air fryers. Simply set it to the desired temperature and let it run briefly before inserting the basket. Some models have a preheat function — use it.

Mistake #3: Using too much oil (or wrong dosage)

The air fryer needs significantly less oil than a pan or deep fryer. Nevertheless, many beginners pour a generous amount from the bottle into their food. Others don't use any oil at all, because the air fryer is supposed to cook "fat-free."

The problem: Too much oil leads to smoke and makes your food greasy — exactly what you wanted to avoid. Too little oil results in dry, pale food without crunch. And dosing from the bottle is almost impossible — a "small dash" can quickly be 10-15 ml.

The solution: Use an oil spray instead of a bottle. One to two sprays per serving are perfectly sufficient. That's about 1.5-3 ml — enough for flavor and browning, but without drowning the food. A spray like the AÉRfryPRO gives you 1.6 ml per spray, providing the control you never have with a bottle.

Important: Never use cooking sprays with propellant gas (PAM and similar). They can damage the coating of your basket.

Mistake #4: Not shaking or turning

You set the timer, walk away, and only check back after 20 minutes. The result: the top is perfectly browned, the bottom is pale and soft.

The problem: The hot air comes from above. The bottom of your food has less direct contact with the circulating air. Without turning or shaking, it will cook unevenly.

The solution: For fries and small vegetables: half-way through, pull out the basket and shake it vigorously. For larger pieces (chicken breast, fish fillet): turn once. This takes 10 seconds and makes a huge difference.

Mistake #5: Wrong temperature

"200 °C should be fine" — that's the standard assumption for many beginners. But not everything needs full blast, and some things even need more heat at the end.

The problem: At too high a temperature, the outside gets dark while the inside is still raw. At too low a temperature, the food dries out before it browns. Every food has its sweet spot.

The solution: Here's a rough guide:

• Fries: 190-200 °C, 15-20 min.
• Chicken breast: 180 °C, 12-15 min.
• Vegetables: 180-190 °C, 8-12 min.
• Fish: 175-180 °C, 8-10 min.
• Bake-off rolls: 160-170 °C, 5-8 min.

When in doubt, start a little lower and turn up the temperature for the last 2 minutes — this way you get a perfect crust without a burnt interior. By the way, the Smart Cooking App has optimized time and temperature specifications for hundreds of dishes — a real help especially for beginners.

Mistake #6: Not cleaning the air fryer after every use

"Oh, it still looks clean" — famous last words. Grease and food residues accumulate faster than you think.

The problem: Old grease and food residues in the basket start to smoke next time. Your food tastes like what you cooked last week. And the coating suffers long-term from burnt-in residue.

The solution: After each use, quickly clean the basket with warm water and dish soap. Most baskets are dishwasher safe — take advantage of that. For burnt-on residue, soak overnight in warm soapy water. And once a month, wipe the inside of the appliance with a damp cloth.

Mistake #7: Ignoring smoke (or panicking)

Your air fryer is smoking! Is it broken? Is it going to catch fire? Probably not — but you shouldn't ignore it either.

The problem: Smoke in the air fryer usually has one of three causes: too much oil, old grease residue in the basket, or an oil with too low a smoke point. In rare cases, light food pieces (breadcrumbs, parchment paper) can be blown against the heating element.

The solution:

• Use less oil — one spray is usually enough.
• Clean the basket between uses (see Mistake #6).
• Use a heat-stable oil (refined olive oil up to 230 °C or avocado oil up to 270 °C).
• For greasy foods (bacon, sausages), place a piece of bread under the rack — it catches dripping fat and prevents smoke.

Mistake #8: Using the wrong accessories

Aluminum foil, parchment paper, silicone molds — there are many accessories that are supposed to be "air fryer compatible." But not all of them are useful or safe.

The problem: Regular parchment paper can slip at high temperatures and touch the heating element. Aluminum foil can block air circulation. Cheap silicone molds can release harmful substances at high temperatures.

The solution:

• Parchment paper: Only use pre-punched air fryer parchment paper, and always weigh it down with food so it doesn't fly up. Never preheat without food!
• Aluminum foil: Only at the bottom of the basket, never over the top. And not with acidic foods (tomatoes, lemon).
• Silicone molds: Make sure they are food-grade, heat-resistant silicone (BPA-free, at least 220 °C heat resistance).
• In general: Less is more. The bare basket with a hint of oil spray works best in 90% of cases.

Mistake #9: Copying oven recipes 1:1

You find a great recipe for the oven and think: "I'll just make it in the air fryer — same temperature, same time." That will go wrong.

The problem: The air fryer is more efficient than an oven. The compact design and powerful fan ensure that the heat acts more directly and intensely. If you transfer oven settings 1:1, you will burn your food or it will be dry on the outside and not yet cooked on the inside.

The solution: As a rule of thumb for conversion:

• Temperature: 10-20 °C lower than indicated in the oven recipe.
• Time: Approx. 20-25% shorter.
• Example: Oven says 200 °C for 25 minutes? In the air fryer, try 180 °C for 18-20 minutes.

It's better to start conservatively and check in between. You can always add 2 minutes — but burnt food cannot be saved.

Mistake #10: Forgetting to spray the basket

Your chicken looks perfect — but it's stuck to the basket. You try to remove it and tear off the beautiful crust. Annoying.

The problem: Even coated baskets are not perfect. Protein-rich foods (fish, chicken, cheese) and starchy foods (homemade fries) tend to stick — especially if the coating is a bit older.

The solution: A quick spray on the basket before filling completely solves the problem. No need to oil with a brush, no parchment paper — just spray once and you're done. This literally takes a second and saves you frustration and cleaning time.

Again, an oil spray is superior to a brush or bottle. You get a thinner, more even layer and use less.

Bonus Tip: Be patient with yourself

The air fryer has a small learning curve. The first 3-4 attempts may not be perfect — and that's perfectly okay. Every air fryer is a little different, every food behaves differently, and you will quickly develop a feel for what works with your appliance.

A few things to make it easier for you to get started:

• Start with simple things: Frozen fries, chicken drumsticks, vegetables. They are forgiving and almost always taste good in the air fryer.
• Document your results: What temperature, how long, how much food? After a few rounds, you'll have your personal favorite settings.
• Use aids: The Smart Cooking App gives you AI-powered recipes with optimized cooking times and temperatures specifically for the air fryer. Especially at the beginning, this is invaluable because you don't have to guess.
• A good oil spray: Sounds trivial, but it makes a real difference. It solves several of the mistakes on this list (too much oil, sticking, smoke) all at once.

Conclusion: Air fryer master in 10 steps

Once again at a glance — avoid these mistakes and you'll immediately be better than 90% of all air fryer owners:

1. Do not overload the basket — fill a maximum of two-thirds.
2. Preheat for 2-3 minutes.
3. Spray oil, don't pour — 1-2 sprays are enough.
4. Shake or turn halfway through.
5. Adjust temperature to the food.
6. Clean after each use.
7. Take smoke seriously — usually too much fat or wrong oil.
8. Only use suitable accessories.
9. Convert oven recipes: -20 °C, -20% time.
10. Spray the basket before filling.

And most importantly: Just get started. Your air fryer will quickly become your favorite appliance in the kitchen — promised.