Why is the 2-Phase Method Essential?
Cooking frozen foods in an air fryer presents a specific thermodynamic challenge: the exterior thaws and burns long before heat reaches the core. Our two-phase algorithm solves this. Phase 1 uses moderate temperature to gently thaw and evaporate surface moisture without triggering the Maillard reaction. Phase 2 applies a high-heat thermal shock (Crisping) only when the food is already warm inside, guaranteeing a perfect crust and tender core, replicating deep-frying results without the oil.