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 many of the manufacturer charts we have read, 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 in two manufacturers' tables, neither of which says whether the rolls are chilled or frozen.
- Spring roll — From frozen, ten to sixteen minutes at 180–200°C in one manufacturer's tables; two others print eight to ten minutes at 200°C without saying frozen or chilled.
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.