Pastry and dough
Pastry products
The category air frying is unambiguously best at, because laminated pastry wants exactly what this appliance provides.
What it does in fast-moving hot air
Laminated pastry rises because the water in its butter layers turns to steam and pushes the layers apart, and it stays risen because the surface dries and sets before the structure can collapse. Fast dry air does both faster than an oven does, which is why a sausage roll from an air fryer is usually better than one from an oven at the same temperature. The filling is the constraint rather than the pastry — a raw-sausage-meat roll needs the pastry held back while the meat catches up, which is what the lower end of the published range is for.
Why the cut matters
Sausage rolls and spring rolls appear in almost every manufacturer chart read this sprint, at consistent times, which is unusual. The consistency is not a coincidence: this is the food type where the appliance's behaviour and the food's requirement line up most exactly.
Cooking pages
- Sausage roll — Thirteen to fifteen minutes at 200°C, agreed by three separate manufacturers.
- Spring roll — Eight to ten minutes at 200°C, agreed by three manufacturers, and oven-ready ones only.
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.