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Quick Answer
Check the instructions for your exact model before using any liner. Philips does not recommend foil or baking paper for the models covered by its support article. If your manufacturer permits a liner, follow its temperature and placement limits, keep it clear of the heater and airflow holes, and never preheat with loose paper or foil.
Philips does not recommend these liners for the models covered by this support article because they can obstruct airflow or contact the heater. Applies to the listed Philips models; consult the manual for the exact appliance you own.
Source section: Advice against baking paper / tin foil; applicable models listed below the article. Reference checked: .
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Check the model manual first. For ordinary foil permitted by the manufacturer, the shiny and dull surfaces do not determine whether the placement is suitable. For a coated or non-stick product, follow its packaging instructions. Neither side makes it acceptable to cover airflow openings or touch the heater.
The rules that do matter have nothing to do with which side faces up. First: always place food on the foil before turning the fryer on or starting a preheat — the fan operates immediately and a bare foil sheet will be lifted into the heating element, where it can arc or ignite. Second: size the foil to the basket — never let it overhang the basket walls. Third: poke 6–8 holes through solid foil sheets to restore airflow to the food's underside; without holes, the bottom of the food steams instead of crisping. Fourth: keep foil away from any acidic foods (tomatoes, citrus, vinegar-heavy marinades) — the acid corrodes aluminum and leaves a metallic taste.
Foil works best when you need a rigid container shape — wrapping a whole garlic head, making a pouch for vegetables with liquid, or creating a drip-catching tray under ribs or sausages. It is also useful for lining the basket when cooking anything that drips heavily (like glazed chicken or fatty meats), because cleanup is instant — just lift and discard the foil. For delicate foods that would otherwise stick (fish, tofu, glazed items), perforated parchment paper is a better choice because it is non-stick and does not react with acids.
For maximum crispiness — chicken wings, bacon, frozen fries, tater tots — cook directly on the bare basket. Any liner (foil or parchment) under these foods reduces airflow to the underside and softens the bottom. The perforated basket grate is specifically designed to allow air underneath food, and covering it defeats that design. Also skip foil for anything acidic: tomato-based pizzas, citrus-marinated fish, or recipes with vinegar sauces. In those cases, use parchment or just cook directly on the basket with a light oil spray.
Last updated September 5, 2026 · Reviewed by Maks