Can I bake a potatoe in air fryer, what temp, how long??

https://www.rd.com/article/things-never-cook-in-air-fryer/
https://www.allrecipes.com/gallery/beginner-air-fryer-recipes/
https://airfryingfoodie.com/air-fryer-recipes-for-beginners/

https://www.williams-sonoma.com/netstorage/pdf/140319-Cusinart-Compact-Airfryer-Oven-Manual.pdf
has recipes.

Surely one of these beginners books with tips on air frying will assist. If less confident in them, google cuisinart air fryer tips youtube and you can "witness" what others do to have a good outcome for some recipes. For example: https://www.youtube.com/watch?v=sgZT3AF_RwQ

i assume you want to pre-prepare chips for big family gathering? or for any period of time.

you need good freezing unit
potatoes
chips cutter
knife
3ltr (1 gallon) water with bit of salt and bit of vinegar in it
5kg (11lb) potatoes
table spoon

method:
water solution: to 3ltr (1 gallon) of water add and solve about 6 table spoon of salt and about same amount (6 table spoons) of vinegar (this solution will prevent blackening of the potato cuts), i am adding as well about 3 spoon of sugar to the solution, it allow liquid to cling better to the surface of potatoes, water should be cold, even few ice cubes in it will help
1. wash well your potatoes from debris, sand and whatever junk, remove unsightly, damaged or rotting bits from the potatoes
2. if you have chip machine or slicer - use it! chips should be not thicker than 12mm (1/2"), try not make them thinner than 3mm (1/8"), i do not bother with skinning them, but you may if you have masochistic tendencies. you can do that with knife as well, but will take longer. chips can be cut as straws, plates, sticks. waffle or whatever pattern you have in mind
3. chopped chips drop into the water solution and frequently stir as to allow all surfaces to be covered and prevent browning/blackening of the surfaces (this is oxidation of the surface, it is not poisonous but looks ugly)
4. after all potatoes were used, strain them from water, shake excess water and spread single layer on greaseproof (baking) paper or any other non-stick surface
5. your produce now need to be transferred to the deep freezer and frozen, minimum temperature should be -18c (0f), preffered will be -32c (-25f), if you are living in climate where these temperatures are outside, just put them outside...
6. after deep frozen (about 6h to 12h) divide them and pack them in sealed bags, in suitable portions

that way prepared chips can be stored for months, and if at lower temperature, even for years.

to fry:
have suitable fat at temperature of about 185c (365f), or whatever settings on your fryer is, you do not need defrost them, just directly from the fridge to the fryer, from the moment when they float, about 2min or until golden brown

enjoy!

if you like the recipy - why not vote for it?

Hi there. Try a frying 350 grams potato fries at 190C temperature for 6 to 7 minutes.
Regards.

Potato bread is a type of bread in which part of the flour is replaced with potatoes.

Put the potatos in a zip lock bag

yea you can bake sweet potato in it on the pan 30 min. on each side.

No, the door gasket is leaking hot air, you're loosing hot cooking air. Check the door gasket.

If you need further help, I’m available over the phone at https://www.6ya.com/expert/craig_3fa289bf857b1a3c

If the unit starts off fine, and then loses some of it's heat, I would suspect that your regulator is freezing up. This can be caused be a bad tank or regulator. You'll have to swap it out to test it.

If the gas supply is good (reg and tank), you need to inspect the heat exchange tubes. Look where the flame shoots through the fryer. Use a flashlight. Look for LARGE amounts of black soot. If it is sooty, blow it out with compressed air. Once you get it cleaned out, you need to add more air to your mix. There should be a disk at the base of the burner.

If you have access to a manometer and orifice drills, you could adjust the flame to it's maximum. But as I said, I expect you have a regulator problem.