Vegetables
Ginger
In the catalogue for dehydrating only: six hours at 60°C for 3mm slices.
What it does in fast-moving hot air
Ginger root is fibrous, low in sugar and high in volatile aromatic compounds, which is the whole reason the dehydrating temperature is low. Above about 60°C those compounds evaporate along with the water and what is left is fibrous and flat-tasting. At 60°C over six hours the water leaves and most of the aroma stays, and the slices become brittle enough to grind. Thickness is the only variable that matters, and 3mm is thin enough that the water has a short path to the surface.
Why the cut matters
Ginger is here because it has a published dehydrating figure and because dehydrating is the capability most air-fryer owners have and never use. It is not a food this appliance cooks.
Cooking pages
- Dried ginger slices — Fresh ginger root in 3mm slices gets six hours at 60°C in one manufacturer's chart.
This page gives no cooking answer of its own. A food does not have one — a cut, at a thickness, in a state, at a loading, in a particular appliance does. Any figure mentioned above is one manufacturer’s, and the page for the cut says which machine, quantity and state it was printed for, or that the manufacturer named no state.