Bacon cooks in an air fryer at 180°C (355°F) for 8~10 min. No preheating needed, and flip once halfway. Browned edges and translucent fat
Bacon spatters, and that mess is what makes people give up on it. A little water in the drawer cuts both the smoke and the spatter. Pull it at seven minutes for chewy, ten for shatter-crisp.
Overlapping rashers fuse and tear apart. Single layer only; cook more in batches.
At a glance
| Temperature | 180°C (355°F) |
|---|---|
| Time | 8~10 min |
| Preheat | No |
| Flip | Yes |
| Doneness check | Browned edges and translucent fat |
| Adjusting for quantity | Overlapping rashers fuse and tear apart. Single layer only; cook more in batches. |
What usually goes wrong
- Overlapping rashers — they fuse
- No water in the drawer — heavy smoke
- Preheating — it scorches too fast