Grains and bread
Bread
Two to three minutes, and the fastest thing in the catalogue to burn — because the sugar is already at the surface.
What it does in fast-moving hot air
Baked bread has already lost its surface water once and set into a porous starch foam, so there is nothing to drive off before browning starts and browning starts almost immediately. That is why two minutes is a time and three minutes is a warning. In a basket machine there is a second problem the published grill figure does not have: a slice of bread is light, flat and exactly the shape a fan lifts, and it lands on the element. Anything toasted in a drawer machine needs weighing down or a rack over it.
Why the cut matters
Bread is in the catalogue on the strength of one published row — thick hand-cut slices from a baguette or ciabatta, brushed with oil, two to three minutes on direct heat — and because 'can you toast bread in an air fryer' is a question with a genuinely conditional answer.
Cooking pages
- Grilled bread — Two to three minutes for thick slices brushed with oil, and three is already too long.
- Part-baked rolls — Six to eight minutes at 200°C, and one of the fastest useful things this appliance does.
- A loaf of bread — Fifty-five to sixty-five minutes at 150°C, with a published warning about the dough rising into the element.
There is deliberately no cooking time on this page. A food does not have one — a cut, at a thickness, in a state, at a loading, in a particular appliance does. That is what the pages above are for.