Rant: Can companies please stop using the 75% temp conversion for Air fry instructions? It is bad and you should feel bad

Tl:Dr airfry is for faster and better, not same time and soggy gray mess

Anecdote time: So my wife... doesn't cook.

Yesterday she attempted to make some air fried chicken from Trader Joes. The instructions for regular bake were 400°F for 20-25 minutes. For Airfry it was 360°, ~20 minutes. The result was heap of gray soggy things.

I know that she isn't alone out there. There are tons of inexperienced people out there who want to trust the instructions on the package, only to be disappointed with the results.

Browning happens at 400°, that is why it is a roasting temp. Why would you have a roasting temp for non-convection but then a baking temp for convection ##with the same long cook time?!## People want airfry and convection for increased speed and even browning. That's what they sign up for with the extra $$$.

It isn't just the food companies either. Oven manufacturers like LG automatically lower the oven temp by 25° (in the case of LG) when you are on a convection setting. Not only does this ruin whatever you are cooking, it doesn't save time and makes the oven unpredictable!

So please, stop changing the temp just because it is convection / air fry. Sure, if the bake temp is 450 a convection temp of 400 might make sense so it can heat thoroughly through, but in that case both are roasting temps. Going from a roasting range down to a baking range (in the case of these fried chicken things) just ruins it.

If the package instructions must be formula driven, use the same temp but 75% on time

End rant.

For those with an LG oven: you can disable the convection temp adjustment. Look in the manual.