There are definitely limits to what can be cooked in an air fryer drawer. One consequence of getting near the limit is that cooking seems to go slower. Today I tried another Jamie Oliver recipe, for stuffed chicken breasts wrapped in puff pastry. The result was delicious but I needed to give them another five minutes (+25%) on the time as well as turning them. Together they pretty much filled the space across the bottom of the drawer and I think that probably increased the cooking time. With the extra time, my temperature probe showed that they were done and so I could move onto dishing up, along with the roast carrots from the other drawer (delicious, no problems and vaguely adapted from an accompaniment to another dish in the same book).
Perhaps I should have weighed them to see how they compared to the specified size. Once solution would have been to trim them down to make smaller but more even parcels. I could easily have used the trimmings elsewhere and that would also have produced a neater pair of packages for the plates. They still tasted good though and, perhaps benefiting from their pastry wrapping and the filling, were wonderfully succulent. That’s a few more points in favour of the easy air fryer book even if the cooking always involves a fair degree of judgement.
