Guide
How to convert oven recipes to the air fryer
An air fryer is a small convection oven. Because the basket is close to the heating element and the fan is strong, food cooks faster and browns sooner. The standard starting point is 25°F (about 15°C) lower and roughly 20% less time than the oven recipe, then checking early.
Starting points for common foods
| Food | Air fryer temp | Time | Tip |
|---|---|---|---|
| Frozen fries | 400°F / 200°C | 15–20 min | Shake every 5 minutes |
| Chicken thighs, bone-in | 380°F / 195°C | 22–25 min | Cook to 165°F; thighs are juicier at 175°F |
| Chicken breast, boneless | 375°F / 190°C | 15–18 min | Even thickness first, or the ends dry out |
| Chicken wings | 380°F then 400°F | 20 + 5 min | Pat dry; finish hot for crisp skin |
| Salmon fillet | 390°F / 200°C | 8–10 min | Fish is done at 145°F |
| Potato wedges | 390°F / 200°C | 18–22 min | Toss with 1 tsp oil per potato |
| Broccoli florets | 375°F / 190°C | 8–10 min | Light oil keeps them from scorching |
| Reheating pizza | 350°F / 175°C | 3–4 min | Crisper than the microwave |
Getting the conversion right
- Don’t overfill. A single layer with gaps is what makes food crisp. Overloading turns the basket into a steamer. Cook in batches if needed.
- Check at the halfway mark. Flip larger pieces and shake small ones. Use the halfway check to judge how much time is really left.
- Baking needs more care. Cakes and muffins can brown on top before the center sets. Drop the temperature by 25–30°F and cover loosely with foil if the top darkens early.
- Models differ. Basket-style and oven-style air fryers, and 4-quart versus 8-quart baskets, cook at different speeds. Note what works in yours and adjust next time.
- Use a thermometer for meat. Timing charts are estimates. See our safe cooking temperature chart for the numbers that matter.