Air Fryer use gains health guidance and dessert recipes in Spain and Venezuela

Medical expert Manuel Viso warns that an air fryer is not a magic solution. He stresses that cooking temperature should stay below 170 °C and that foods should be soaked, for example potatoes for 20 minutes, to cut acrylamide formation by up to 30 %. He says, «No es magia negra, la clave está en lo que metes dentro», and adds, «Si metes croquetas, sanjacobos o nuggets ultraprocesados, la freidora de aire no convierte la basura en brócoli».

At the same time, consumers in Venezuela are exploiting the appliance’s speed and energy efficiency for sweet treats. Popular recipes include a quick sponge cake baked at 160 °C for 20 minutes, caramelised baked apples at 180 °C for 15 minutes, and chocolate chip cookies cooked at 170 °C for ten minutes, delivering fluffy interiors and crisp edges.

Both pieces highlight the air fryer’s growing role in modern kitchens, offering healthier cooking options when used correctly while expanding its versatility to include desserts.