Images of items I have purchased (except trainers [no feet pics])

413x said:
Have a gas hob/electric oven on rangemaster

If it broke I think I'd ditch it and get a pizza oven.
It would save so much space.

No exaggerating, I only use it (the oven) for pizza. Nothing else.


If I was starting from scratch it would be induction hob, air fryer, pizza oven.
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I think your missing the point. If starting from scratch, get a proper oven, and then you don't need an air fryer and pizza oven.
 
proper oven still wouldnt beat air fryer for speed ? having tasted from both no difference in the quality that I can tell with the food for example I can do chips in around 16mins in the air fryer and thats without pre heating thats at 180c I maybe could do them faster with higher temp
 
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uscool said:
proper oven still wouldnt beat air fryer for speed ? having tasted from both no difference in the quality that I can tell with the food for example I can do chips in around 16mins in the air fryer and thats without pre heating thats at 180c I maybe could do them faster with higher temp
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Pics of your oven
 
uscool said:
how long does it take you to cook frozen chips in oven ? include pre heating
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I rarely cook frozen chips but probably about the same as your time there. I had to get a new oven because I was replacing the kitchen, and got a Samsung on offer (£330 including £150 in meal vouchers, so DIRT cheap). It was smart, and I was buzzing to believe I could preheat it remotely/via Alexa. You can't - bit sad. However, it preheats in like ~2mins max. It is outrageously quick at preheating. It plays this really annoying melody when it is done, which is annoying AF. But it makes you subconsciously keep track of how quick this thing is.

It also comes with a divider to split the oven into two compartments, so you can have a "mini" oven or a full size oven.

Point is - you generally need an oven for that one off event. Those religiously reporting the air fryer benefits have quite likely got mega old ovens that are aweful. For the cost of all of these gadgets, investing in a decent quality oven and not losing the space is an option.

It isn't one of those things people routinely update, they just wait until it breaks.
 
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dlockers said:
I rarely cook frozen chips but probably about the same as your time there. I had to get a new oven because I was replacing the kitchen, and got a Samsung on offer (£330 including £150 in meal vouchers, so DIRT cheap). It was smart, and I was buzzing to believe I could preheat it remotely/via Alexa. You can't - bit sad. However, it preheats in like ~2mins max. It is outrageously quick at preheating. It plays this really annoying melody when it is done, which is annoying AF. But it makes you subconsciously keep track of how quick this thing is.

It also comes with a divider to split the oven into two compartments, so you can have a "mini" oven or a full size oven.
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I dont pre heat if you want to pre heat it only takes like 1-2mins so couldnt care less about it running remotely and aint you using up more energy ?
Dual Ninja XL was offer at £170 which I think is really good, also have you done chicken drumsticks ? if yes how long ? did some yesturday took 18mins and tasted really good crispy skin and moist inside really does suprise me how good it can cook stuff and amount of time
 
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By the time the oven pre-heated I have usually finished cooking what I need. I can do a pork belly in about 45mins from start to finish.

NyOBSoF.jpg
 
uscool said:
I dont pre heat if you want to pre heat it only takes like 1-2mins and aint you using up more energy ?
Dual Ninja XL was offer at £170 which I think is really good, also have you done chicken drumsticks ? if yes how long ? did some yesturday took 18mins and tasted really good crispy skin and moist inside really does suprise me how good it can cook stuff and amount of time
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In summary, you have a modern oven, and I have a modern oven. The point is, modern ovens do really well at cooking stuff. It isn't anything unique to an air fryer; aside from maybe the clean-up element (I believe you can just dishwasher the drawers?).

I actually have a Tefal AciFry in the cupboard that I bought my mum 10 years back. I think that is actually a fryer? I remember the gimmick about a single spoon of oil...........and they provided you the gigantic spon lol.
 
dlockers said:
I think your missing the point. If starting from scratch, get a proper oven, and then you don't need an air fryer and pizza oven.
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But why? An air fryer takes up so little space. If it breaks its easy to replace.

How much even is "a proper oven"?

It has 2 ideal compartments. Sync finish is my favourite feature. Pie in one side and potato in other and it's done at same time. No faff.
 
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dlockers said:
In summary, you have a modern oven, and I have a modern oven. The point is, modern ovens do really well at cooking stuff. It isn't anything unique to an air fryer; aside from maybe the clean-up element (I believe you can just dishwasher the drawers?).

I actually have a Tefal AciFry in the cupboard that I bought my mum 10 years back. I think that is actually a fryer? I remember the gimmick about a single spoon of oil...........and they provided you the gigantic spon lol.
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I know its not unique its just coil at the top and fan pushing heat down in confined space but it does it faster , unless you have tiny kitchen I dont think they take up that much space

I mostly use silicone inserts so cleaning up is easier over doing the draws , I was sceptical at first thought it would dry food out but how I was wrong but somethings you do need to trial and error but using one for few years I kinda know what to set and time for different things and how quickly it cooks stuff

few days back I reheated left over chicken and it only took few minutes and it was juicy remember the days I used to use the microwave its so much better in the air fryer maybe few mins longer but worth it for the end result
 
uscool said:
I know its not unique its just coil at the top and fan pushing heat down in confined space but it does it faster , unless you have tiny kitchen I dont think they take up that much space

I mostly use silicone inserts so cleaning up is easier over doing the draws , I was sceptical at first thought it would dry food out but how I was wrong but somethings you do need to trial and error but using one for few years I kinda know what to set and time for different things and how quickly it cooks stuff

few days back I reheated left over chicken and it only took few minutes and it was juicy remember the days I used to use the microwave its so much better in the air fryer maybe few mins longer but worth it for the end result
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What sort of inserts? That would be useful. I still use the included trays.

I don't have a ninja so not sure same ones will fit. But useful to know
 
Interesting discusssion this has thrown up, sparking my interest a smidge. I assume the time saving is just in the time taken to heat it up, it surely cant cook the food quicker does it ? it will always take x amount of minutes for the heat to get into the middle of something given its essentially a convection /fan oven.
 
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thebandit said:
Interesting discusssion this has thrown up, sparking my interest a smidge. I assume the time saving is just in the time taken to heat it up, it surely cant cook the food quicker does it ? it will always take x amount of minutes for the heat to get into the middle of something given its essentially a convection /fan oven.
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It will be a minute or two faster just because it forces heat all around the food, and so can be more even and maybe a bit crispier at the point of "the middle is cooked". As mentioned a very modern oven might be approaching the same efficiency, but I got a bog standard electric oven in 2019 and our £30 air fryer from 2018. The air fryer is faster, and more even, enough that it takes preference. The oven cooks stuff on time but things are less crispy.
 
cu3ed said:
I'm actually doing one tonight, Can I ask what temp and "mode" you cooked that in?

I feel I have derailed this thread somewhat lol.
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I do it like 180c for 20, and then blast it at max (mine goes to 210) for 25-30. Depends the thickness of your pork belly, 45mins for thinner ones and up to an hour for a thick one. Rub the spices at the meat at the bottom and not the skin, put salt on the skin in the day or 12hrs ahead of time and let the salt draw out as much moisture as possible before cooking.

I make a "container" out of tinfoil that wraps around the base to stop the meat exposed to the blunt of the heat but the skin takes.

Like this, I would press it tight but cooking will shrink the meat creating that gap.

LMoCcZz.jpg


I do a quick check at 40mins mark usually and then judge it from there.
 
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