Air Fryer Converter

Convert oven recipes to air fryer settings instantly. 93-food database with times, temperatures, and tips. Supports frozen food mode and reverse conversion.

Free to use. Runs in your browser.

To convert oven recipes for an air fryer: drop the temperature by 15°C (25°F) and reduce the cooking time by roughly 20%. A chicken breast that bakes at 200°C (400°F) for 25 minutes becomes 185°C (375°F) for 20 minutes in an air fryer. Check earlier than you'd expect, air fryers cook faster than you think.

Enter your oven recipe's temperature and time, we'll give you the air fryer equivalent.

Oven → Air Fryer

Oven Temperature (°C)

Oven Time (minutes)

Air Fryer Settings

185°C

Temperature

16 min

Cook Time

12 min

Check At (75%)

Air Fryer Cooking Times, 93 Foods

Food	Oven	Air Fryer	Tips
Chicken Breast (boneless)	218°C / 20-25m	204°C / 15-18m	Flip halfway. Pound to even thickness for uniform cooking.
Chicken Breast (bone-in)	218°C / 35-40m	191°C / 22-25m	Flip halfway. Use a meat thermometer.
Chicken Thighs (boneless)	218°C / 20-25m	204°C / 14-16m	Skin-side up first for crispy skin.
Chicken Thighs (bone-in)	218°C / 35-45m	191°C / 18-22m	Flip halfway. Internal temp 165°F.
Chicken Wings	218°C / 40-50m	204°C / 22-28m	Shake basket every 8 min. Pat dry for crispiness.
Chicken Drumsticks	218°C / 35-45m	193°C / 18-22m	Flip halfway. Score skin for extra crispiness.
Chicken Tenders (fresh)	204°C / 15-20m	191°C / 10-12m	Single layer. Don't overcrowd.
Whole Chicken (3-4 lb)	218°C / 60-75m	182°C / 50-60m	Breast-side down first 30 min, then flip.
Chicken Parmesan	218°C / 20-25m	191°C / 12-15m	Add cheese in last 2 minutes.
Chicken Kebabs	218°C / 20-25m	193°C / 12-15m	Use metal skewers. Turn every 5 min.
Chicken Sausage	204°C / 20-25m	191°C / 10-12m	Pierce casing a few times. Turn halfway.
Cornish Hen	218°C / 50-60m	191°C / 35-40m	Breast-side down first, flip halfway.
Turkey Breast (boneless)	177°C / 60-90m	163°C / 45-55m	Tent with foil if browning too fast.
Steak - Ribeye (1 inch, medium-rare)	232°C / 12-15m	204°C / 8-10m	Flip halfway. Rest 5 min after cooking.
Steak - Filet Mignon (1 inch)	232°C / 12-14m	204°C / 7-9m	Flip halfway. Rest 5 min. Internal 130-135°F for medium-rare.
Steak - Sirloin (1 inch, medium)	232°C / 14-16m	204°C / 9-11m	Flip halfway. Rest 5 min.
Steak - NY Strip (1 inch)	232°C / 12-15m	204°C / 8-10m	Flip halfway. Rest 5 min.
Hamburger Patties (¾ inch)	204°C / 15-20m	191°C / 8-10m	Make thumbprint indentation in the centre. Flip halfway.
Meatballs (1 inch)	204°C / 20-25m	191°C / 10-12m	Single layer. Shake basket halfway.
Beef Kebabs	218°C / 15-20m	204°C / 10-12m	Turn every 4 min. Cut meat into 1-inch cubes.
Hot Dogs	204°C / 12-15m	191°C / 6-8m	Score diagonally for even cooking.
Meatloaf (mini)	191°C / 45-55m	177°C / 25-30m	Shape into small loaves for even cooking.
London Broil	218°C / 15-20m	204°C / 10-14m	Marinate first. Slice against the grain.
Pork Chops (boneless, 1 inch)	218°C / 15-20m	204°C / 8-12m	Flip halfway. Rest 3 min. Don't overcook.
Pork Chops (bone-in)	218°C / 20-25m	204°C / 12-15m	Flip halfway. Don't overcook past 145°F.
Pork Tenderloin	218°C / 25-30m	204°C / 18-22m	Flip halfway. Rest 5 min before slicing.
Bacon (regular)	204°C / 15-20m	191°C / 7-10m	No oil needed. Single layer. Flip halfway.
Bacon (thick-cut)	204°C / 18-22m	177°C / 10-12m	Flip halfway. Adjust for desired crispiness.
Sausage Links	204°C / 20-25m	204°C / 10-12m	Pierce casing. Turn halfway.
Pork Belly	218°C / 30-40m	204°C / 20-25m	Score skin. Salt and pat dry for crispy crackling.
Baby Back Ribs (sections)	149°C / 120-150m	177°C / 25-30m	Wrap in foil first 15 min, unwrap to crisp. Sauce last 3 min.
Bratwurst	204°C / 20-25m	191°C / 12-15m	Pierce casing. Turn halfway.
Salmon Fillet (1 inch)	204°C / 12-15m	204°C / 8-10m	Skin-side down. No flipping needed.
Shrimp (fresh, peeled)	204°C / 8-10m	204°C / 6-8m	Single layer. Done when pink and C-shaped.
Tilapia Fillet	204°C / 12-15m	191°C / 8-10m	Delicate, don't flip. Lightly oil.
Cod Fillet	204°C / 15-18m	204°C / 10-12m	Brush with oil or butter.
Scallops	218°C / 12-15m	204°C / 5-7m	Pat completely dry. Flip halfway.
Crab Cakes	191°C / 15-20m	191°C / 10-12m	Spray lightly with oil. Flip gently halfway.
Lobster Tail	218°C / 12-15m	193°C / 7-9m	Butter the meat. Shell side down.
Tuna Steak (1 inch, seared)	246°C / 8-10m	204°C / 6-8m	For rare centre, cook 4-5 min. Brush with oil.
Breaded Fish Fillet	218°C / 15-18m	204°C / 10-12m	Spray with oil for crispy breading. Flip halfway.
Broccoli Florets	218°C / 20-25m	204°C / 8-10m	Toss with oil and salt. Shake halfway.
Brussels Sprouts (halved)	204°C / 25-35m	191°C / 12-15m	Cut side down. Shake halfway.
Cauliflower Florets	218°C / 25-30m	199°C / 12-15m	Toss with oil. Shake basket twice.
Courgette / Zucchini (sliced ½ inch)	218°C / 15-20m	204°C / 8-10m	Light oil. Don't overlap. Turns mushy if overcooked.
Aubergine / Eggplant (sliced ½ inch)	218°C / 20-25m	204°C / 10-13m	Salt slices 10 min before cooking to draw out moisture. Light oil. Flip halfway.
Asparagus	218°C / 12-15m	204°C / 5-8m	Trim woody ends. Single layer.
Green Beans	218°C / 20-25m	204°C / 8-10m	Toss with oil and garlic. Shake halfway.
Bell Peppers (sliced)	218°C / 15-20m	204°C / 8-10m	Cut into strips. Toss with oil.
Mushrooms (halved)	204°C / 20-25m	191°C / 8-10m	Don't crowd. They shrink.
Sweet Potato Fries	218°C / 25-30m	204°C / 12-15m	Cut uniformly. Toss with cornflour / cornstarch for extra crisp.
Baked Potato (whole)	204°C / 50-60m	204°C / 35-40m	Pierce with fork. Rub with oil and salt.
Corn on the Cob	204°C / 25-30m	204°C / 10-14m	Brush with butter. Turn every 4 min.
Carrots (sliced)	218°C / 25-30m	191°C / 10-12m	Cut uniformly. Honey glaze optional.
Onion Rings (fresh breaded)	218°C / 15-20m	191°C / 8-10m	Spray with oil. Single layer. Flip halfway.
Kale Chips	177°C / 10-12m	163°C / 4-5m	Massage with oil. Watch closely, burns fast.
Frozen French Fries (thin)	218°C / 20-25m	204°C / 12-15m	Shake every 5 min. Single layer for max crispiness.
Frozen French Fries (thick)	218°C / 25-30m	204°C / 15-18m	Shake halfway. May need extra 2-3 min.
Frozen Chicken Nuggets	204°C / 15-20m	204°C / 8-10m	Single layer. No oil needed. Shake halfway.
Frozen Chicken Tenders	204°C / 20-25m	204°C / 10-12m	Flip halfway. Don't stack.
Frozen Mozzarella Sticks	218°C / 10-12m	204°C / 6-8m	Do NOT thaw first. Check at 5 min, cheese can leak.
Frozen Pizza Rolls	218°C / 12-15m	193°C / 6-8m	Single layer. Shake halfway. Let cool, filling is very hot.
Frozen Chips (straight-cut)	218°C / 20-25m	204°C / 14-18m	Shake every 5 min. Single layer for max crispiness. No oil needed.
Frozen Potato Gems / Tater Tots	218°C / 20-25m	204°C / 10-12m	Shake every 5 min. Spray with oil for extra crisp.
Frozen Onion Rings	218°C / 15-20m	204°C / 8-10m	Single layer. No oil needed. Flip halfway.
Frozen Fish Fingers / Fish Sticks	218°C / 15-18m	204°C / 8-10m	Single layer. Flip halfway.
Frozen Corn Dogs	218°C / 15-18m	191°C / 8-10m	No thawing. Single layer. Flip halfway.
Frozen Hot Pockets	218°C / 28-30m	177°C / 11-15m	Flip halfway. Let rest 2 min before eating.
Frozen Egg Rolls	218°C / 18-20m	204°C / 8-10m	Spray with oil. Flip halfway.
Frozen Spring Rolls	204°C / 15-18m	191°C / 10-12m	Turn halfway. Light oil spray.
Frozen Pizza (personal)	218°C / 15-18m	193°C / 6-10m	Cook directly on basket. No foil for crispy crust.
Frozen Popcorn Shrimp	218°C / 12-15m	204°C / 6-8m	Single layer. Shake halfway.
Frozen Jalapeno Poppers	218°C / 12-15m	204°C / 8-10m	Single layer. Cheese may bubble.
Frozen Pot Stickers	204°C / 15-18m	191°C / 8-12m	Spray with oil. Flip halfway.
Frozen Sausage Rolls	204°C / 20-25m	191°C / 12-15m	Space apart. Brush with egg wash for golden pastry. Flip halfway.
Cookies (chocolate chip)	177°C / 10-12m	163°C / 5-7m	Use parchment. Smaller batches. Edges firm, centre soft = done.
Brownies (in pan)	177°C / 25-30m	163°C / 15-18m	Use 6-inch pan. Toothpick test. Reduce batch to ⅓.
Biscuits (US canned dough)	204°C / 10-12m	163°C / 7-9m	Space apart, they expand. Flip halfway.
Muffins (in silicone cups)	191°C / 18-22m	177°C / 12-14m	Fill cups ⅔ full.
Cinnamon Rolls (canned)	191°C / 12-15m	163°C / 8-10m	Space apart. Add icing after cooking.
Banana Bread (mini loaf)	177°C / 50-60m	154°C / 30-35m	Cover with foil if top browns too fast. Toothpick test.
Doughnuts / Donuts (from biscuit dough)	191°C / 10-12m	177°C / 5-6m	Flip halfway. Coat while warm.
Pizza Dough (flatbread)	232°C / 10-12m	191°C / 6-8m	Press thin. Add toppings after initial 3 min cook.
Crescent Rolls	191°C / 10-12m	163°C / 7-9m	Space apart. Check for golden colour.
Puff Pastry (appetiser)	204°C / 12-15m	191°C / 8-10m	Preheat well. Watch closely, puffs fast.
Tofu (extra-firm, cubed)	204°C / 25-30m	204°C / 12-15m	Press 30 min. Coat with cornflour / cornstarch. Shake halfway.
Nachos	204°C / 8-10m	182°C / 4-6m	Use parchment. Layer thin. Watch cheese.
Quesadilla	204°C / 8-10m	191°C / 5-7m	Secure with toothpicks. Flip halfway.
Bruschetta Toast	204°C / 5-8m	191°C / 3-4m	Watch closely. Add toppings after toasting.
Stuffed Mushrooms	191°C / 20-25m	191°C / 8-10m	Don't overcrowd. Cheese versions need less time.
Coconut Shrimp (fresh)	218°C / 12-15m	204°C / 8-10m	Spray generously with oil. Single layer.
Garlic Bread	204°C / 8-10m	177°C / 3-5m	Watch closely. Goes from perfect to burnt fast.
Empanadas	204°C / 18-22m	191°C / 10-12m	Spray with oil. Flip halfway.

Click any row to load it into the converter above. Showing 93 of 93 foods.

Methodology and sources

Formula or method

Converts conventional oven settings to air fryer settings using the widely used rule of thumb: lower the temperature by about 15°C (25°F) and cut the cooking time by roughly 20% (around 35% when cooking from frozen). The reverse direction adds 15°C and about 25% more time. The 'check at' figure is 75% of the estimated time.

Basis and assumptions

Temperatures can be entered and shown in both imperial Fahrenheit and metric Celsius.
The conversion is a starting point; air fryers vary by make, model, wattage, and how full the basket is.
The 93-food table gives oven and air fryer time and temperature ranges, not single fixed values.
This is general cooking guidance, not a food-safety determination.

What this tool does not decide

Food safety or doneness. Cook meat, poultry, and fish to a safe internal temperature and check with a meat thermometer (poultry 74°C / 165°F, FSA and USDA).
Exact timing for your specific appliance. Check food early and adjust to your own air fryer.

Sources

Oven-to-air-fryer conversion (reduce temperature ~15°C / 25°F and time ~20%), as used in this tool
Air fryer time and temperature table, as listed in this tool
USDA FSIS Safe Minimum Internal Temperature Chart: poultry 165°F, ground meat 160°F, whole beef/pork/lamb cuts 145°F + 3-min rest, fish 145°F (verified 2026-06-10, fsis.usda.gov)

Last checked: 2026-06-10

How Air Fryers Actually Work

An air fryer is essentially a compact convection oven with a powerful fan. It circulates superheated air at high speed around your food, creating a Maillard reaction, the same chemical process that gives fried food its golden, crispy exterior, with little to no oil.

The compact cooking chamber means air moves faster and more efficiently than in a full-size oven. This is why you need to reduce both temperature (typically by 15°C / 25°F) and time (by about 20%) when converting oven recipes. The concentrated airflow also removes surface moisture quickly, which is the key to achieving crispiness.

Because the heating element and fan are so close to the food, air fryers preheat in 3-5 minutes versus 10-15 for a conventional oven. They also use 1,200-1,800 watts compared to an oven's 2,000-5,000 watts, making them significantly more energy-efficient, especially for small batches.

The Oven-to-Air-Fryer Conversion Rules

Standard Conversion (Fresh Food)

Temperature: Reduce by 15°C (25°F)
Time: Reduce by 20% (multiply by 0.8)

Example: Oven 200°C / 400°F / 20 min → Air Fryer 185°C / 375°F / 16 min

Frozen Food Conversion

Temperature: Keep the same (or close to package)
Time: Reduce by 30-40%

Example: Package 220°C / 425°F / 20 min → Air Fryer 200°C / 400°F / 12 min

The 75% check rule is essential: at 75% of the calculated air fryer time, open the basket and check your food. If the calculated time is 16 minutes, check at 12. Every air fryer model cooks slightly differently, Ninja and Cosori tend to run hotter, so treat all times as starting points and adjust from there.

Safe Internal Temperature Guide

Visual appearance can be deceiving in an air fryer, food browns faster on the outside. Always use a meat thermometer to check doneness. The table below shows USDA FSIS safety minimums (verified 2026-06-10). Steak doneness preferences are listed separately below.

Food	°F	°C	Note
Chicken / Turkey (all cuts)	165°F	74°C	USDA safety minimum
Ground Beef / Pork (mince, burgers)	160°F	71°C	USDA safety minimum
Beef / Pork / Lamb (whole cuts & steaks)	145°F	63°C	USDA safety minimum (+ 3-min rest)
Fish & Shellfish	145°F	63°C	USDA safety minimum

Steak doneness preferences (chef convention)

These are culinary preferences, not USDA safety figures. USDA FSIS sets the safety minimum for whole beef cuts at 145°F (63°C) + 3-minute rest. Cuts below 145°F have not met that standard. Cook to your preference and be aware of the difference.

Doneness	°F	°C
Rare	125°F	52°C
Medium-rare	135°F	57°C
Medium	145°F	63°C
Medium-well	150°F	66°C
Well-done	160°F	71°C

Meat continues cooking 5-10°F (3-6°C) after removal (carryover cooking). Pull steaks 5°F (3°C) below your target and rest for 3-5 minutes.

UK Gas Mark Reference

UK and Irish gas ovens use gas marks rather than degrees. The table below shows the standard equivalents. Air fryers do not use gas marks; use the Celsius column to set your air fryer (remember to reduce by 15°C from the oven temperature when converting).

Gas Mark	°C	°F	Description
1	140°C	275°F	Cool
2	150°C	300°F	Cool
3	170°C	325°F	Warm
4	180°C	350°F	Moderate
5	190°C	375°F	Fairly hot
6	200°C	400°F	Fairly hot
7	220°C	425°F	Hot
8	230°C	450°F	Very hot
9	240°C	475°F	Very hot

Standard UK gas mark equivalents as used in British cookbooks and the BBC Good Food reference. The gas mark system is defined by the Fahrenheit temperature; Celsius values are conventional rounded equivalents.

Air Fryer Size Guide

Size (qt)	Size (L)	Serves	What Fits
2-3 qt	1.9-2.8 L	1-2 people	Single chicken breast, small batch of chips / fries, 2 pieces of fish
3.5-5 qt	3.3-4.7 L	2-3 people	Most popular size. 500g wings, 2 chicken breasts, 500g chips / fries
5.8-6.5 qt	5.5-6.2 L	3-4 people	Small whole chicken, 1 kg chips / fries, 6 drumsticks
8-10 qt	7.6-9.5 L	4-6 people	Family-size. Dual basket models. Full rack of ribs (cut), large whole chicken

UK and Australian models are typically sold in litres; US and Canadian models in quarts. 1 US quart = 0.946 litres.

12 Common Air Fryer Mistakes to Avoid

Overcrowding the basket

Air fryers work by circulating hot air around food. Cramming the basket blocks airflow, creating soggy, uneven results. Always cook in a single layer with space between items.

Using too much oil

Most foods need just a light spray or 1 teaspoon. Excess oil drips, smokes, and makes food greasy. The whole point of an air fryer is less oil.

Not preheating

A cold air fryer leads to uneven cooking and poor crisping. Preheat 3-5 minutes at your target temperature before adding food.

Skipping the flip/shake

Most foods need a flip or basket shake halfway through. This ensures all surfaces get exposed to hot air for even browning.

Using low-smoke-point oils

Extra virgin olive oil smokes above 375°F. Use avocado oil (520°F), grapeseed (420°F), or refined coconut oil (450°F) instead.

Not drying food first

Moisture is the enemy of crispiness. Pat proteins dry. Shake off excess marinade. Press tofu for 30 minutes. Surface moisture causes steaming, not crisping.

Using exact oven times

Every air fryer model cooks differently. Treat times as starting points. Check early, cook longer if needed. It's always easier to add time than to fix overcooked food.

Not cleaning between uses

Grease buildup causes smoking, transfers flavours, and reduces airflow. Clean the basket and drip tray after every use.

Using wet batter

Traditional beer batter or wet batters drip right through the basket. Use dry coatings instead: flour → egg → breadcrumbs, or cornstarch coatings.

Forgetting to rest meat

Carryover cooking raises the temperature 5-10°F after removal. Pull steaks 5°F below target and rest 3-5 minutes before cutting.

Not securing light items

The powerful fan blows parchment paper, thin bread, and loose seasoning around. Weigh down parchment with food. Use toothpicks for wraps and quesadillas.

Ignoring internal temperature

Visual appearance is deceiving, food browns faster in an air fryer. A meat thermometer is the only reliable way to know if food is safely cooked through.

Foods That Don't Work in an Air Fryer

Wet batters (beer batter, tempura)

Drips through the basket before setting

Large roasts (over 5 lbs)

Don't fit; uneven cooking

Cheese-only items

Melts and drips through the basket

Rice, pasta, or grains

Need boiling water, not what air fryers do

Very leafy greens (large amounts)

Blow around from the fan; burn easily

Rare burgers

Ground meat must reach 160°F for safety

Air Fryer vs Oven: Energy & Time Savings

Factor	Conventional Oven	Air Fryer	Saving
Power consumption	2,000-5,000W	1,200-1,800W	40-65% less energy
Preheat time	10-15 min	3-5 min	60-70% faster
Cooking time	Baseline	20% shorter	20% time saved
Kitchen heat	Heats entire kitchen	Minimal heat output	Better in summer
Annual cost (est.)	£80-120 / $90-140	£25-45 / $30-55	50-65% cheaper

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How to use this tool

Enter your oven temperature and cooking time

Toggle frozen food mode if cooking from frozen

Get your air fryer temperature and time instantly

Common uses

Convert conventional oven recipes for the air fryer
Work out cooking times for metric and imperial recipes
Check recommended air fryer temperature for meat, fish, and vegetables
Adjust timing when cooking frozen vs fresh foods

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Frequently Asked Questions

What is the general rule for converting oven to air fryer?

Reduce the temperature by about 15°C (25°F) and reduce the cooking time by 20%. For example, if a recipe says 200°C (400°F) for 20 minutes, cook at 185°C (375°F) for 16 minutes in the air fryer. For frozen foods, keep the temperature similar but reduce time by 30-40%.

Do I need to preheat my air fryer?

Yes, preheating for 3-5 minutes gives better results, more even cooking and better crisping. Some newer models preheat automatically. If yours doesn't, just run it empty at your target temperature for a few minutes before adding food.

Why is my air fryer food not crispy?

The most common causes are: overcrowding the basket (blocks airflow), too much moisture on the food surface (pat it dry), not enough oil (a light spray helps), or cooking at too low a temperature. Always cook in a single layer with space between items.

Can I use aluminium foil in an air fryer?

Yes, but with rules: never block the airflow holes in the basket, always weigh it down with food so it doesn't fly into the heating element, and never use it with acidic foods (tomatoes, citrus, vinegar) as acid reacts with aluminium. Parchment paper with holes is generally better.

How do I convert air fryer recipes back to oven?

Reverse the formula: add 15°C (25°F) to the temperature and increase the time by 25%. So if an air fryer recipe says 185°C (375°F) for 12 minutes, use 200°C (400°F) for 15 minutes in a conventional oven. Use our reverse conversion mode above.

Do all air fryer brands cook the same?

No. Ninja and Cosori models tend to run hotter than stated. Philips models are generally accurate. Always check food 3-5 minutes early when using a new air fryer, and adjust your timing based on experience with your specific model.

Can I cook frozen food directly in the air fryer?

Absolutely, air fryers are excellent for frozen food. Don't thaw first. Keep the temperature close to the package instructions but reduce time by 30-40%. Shake the basket halfway through for even cooking. Frozen fries, nuggets, and mozzarella sticks come out better than in an oven.

Why does my air fryer smoke?

Usually caused by: excess oil dripping onto the heating element, grease buildup from previous cooking (clean after every use), or using a low-smoke-point oil like extra virgin olive oil above 375°F. Add a tablespoon of water to the drip tray to stop smoking from fatty foods.

What size air fryer do I need?

For 1-2 people: 2-3 quarts (1.9-2.8 litres). For 2-3 people: 3.5-5 quarts (3.3-4.7 litres), the most popular size. For 3-4 people: 5.8-6.5 quarts (5.5-6.2 litres). For 4-6 people: 8-10 quarts (7.6-9.5 litres). Dual-basket models (like Ninja Foodi) let you cook two things at different temperatures simultaneously.

Is my data saved or sent anywhere?

No. All conversions happen in your browser using JavaScript. Nothing is sent to any server. Your preferences are not tracked.

Results are for general informational purposes only and should be checked before use. They are not professional advice. See our Disclaimer and Terms of Service.