Cosori TurboBlaze

“I have the same model, it's a beast, you are going to be so happy with it. My first advice is usually to get a meat thermometer, but since you don't really eat meat, that could be kind of moot. However, it is of course better to have and not need than to need but not have. Other than that, people write about spraying oil and cleaning the drawer frequently, which I concur with, but you can also get a pack of paper liners shaped to your drawer (square-ish), and with a little fiddling you can get them to sit on the bottom putting the crisper plate on top of them. This will reduce the need for frequent cleaning, without disrupting airflow too much since the liner sits at the far bottom. Anything veggies goes extremely well in this airfryer. Well, of the roasting kind, not like steaming. Steaming is not an airfryer force, of course. But it is very powerful and the air circulates very well, so there's really very little need for turning veggies as long as you don't totally over pack. For veggies, anything you you would fry in a pan or bake in an oven, you can do well in the Cosori. Mushrooms, asparagus, brussel sprouts, courgettes sticks, slices or cubes. Broccoli, cauliflower, pak choi, sweet potatoes, Jerusalem arctichokes, in reality just about anything you like, just spray on a little oil, I recommend buying the pressurized oil sprays, but if you want you can find a good spray bottle, it's cheaper, I just found it hard to get a good one, and when I did, it broke at the seams. They also tend to get all greasy and difficult to use, which is why I prefer an pressurized cannister. But in any case, take on any veg, spray on a little bit of oil, and go to town with the seasoning, just experiment. Try curry, smoked paprika, Herbes de Provence, if you are in the states there are a plethora of tried and proven spice mixes. I promise you, almost anything will work. Do not expect to be able to do fluids or viscous food in an airfryer. This also means, lower your expectations in the baking department. A real oven heats up the goods not only from hot air, but also from simply being made of heavy metal plates that also get very hot, and radiates heat. A fluid or a large cake tin of dough, inherently doesn have air circulation throughout, so it's not easy for heat to get inside, as air is the only thing conducting heat in an airfryer. But it is possible of course. Furthermore along these lines, keep the crisper plate in the drawer when cooking. Air is meant to circulate underneath it. If you take it up and out some food on the bottom, it will not be cooked underneath *at all!*. Shouldn't need to be said, but you get so used to this airfryer seems to do everything. Well it doesn't do that. I fry broccoli bouquets in my airfryer every weeks, and cauliflower aswell. I make big batches because it keeps in the fridge in the same way wok-fried veggies would. They loose crispness but maintains taste and browning and can be eaten cold. They also reheat well, o”