Calculator
Oven to Air Fryer
Air fryers cook with fast-moving air, so recipes need a lower temperature and a shorter time. Get both numbers, plus shake-and-check timings.
Air fryer temperature
375°F
25°F lower than the oven
Air fryer time
24 min
Shake or turn at 16 min, then check every 2–3 minutes
Air fryers are small convection ovens: the fan moves heat much faster than a conventional oven, so the same setting browns food sooner. Start with these numbers, keep the basket in a single layer, and trust colour and internal temperature over the clock.
Air fryer cheat sheet
Common foods with the oven instructions on the left and the air fryer equivalent on the right.
| Food | Oven | Air fryer |
|---|---|---|
| Frozen fries | 400°F / 200°C · 18 min | 375°F / 190°C · 13–15 min |
| Chicken wings | 425°F / 220°C · 40 min | 400°F / 200°C · 24–26 min |
| Chicken breast | 400°F / 200°C · 25 min | 375°F / 190°C · 18 min |
| Salmon fillet | 400°F / 200°C · 15 min | 380°F / 190°C · 10–12 min |
| Roast potatoes | 425°F / 220°C · 45 min | 400°F / 200°C · 28–32 min |
| Broccoli florets | 425°F / 220°C · 20 min | 400°F / 200°C · 12 min |
| Bacon | 400°F / 200°C · 18 min | 375°F / 190°C · 9–11 min |
| Reheated pizza slice | 350°F / 180°C · 10 min | 330°F / 165°C · 4–5 min |
Why air fryers cook faster
An air fryer is a compact convection oven with an aggressive fan. Moving air strips away the insulating layer of cooler air that normally clings to food, so heat transfers much faster at the same dial temperature. That is why the setting has to come down: the food surface browns sooner than the centre cooks.
Getting genuinely crisp results
- Cook in a single layer. Crowding traps steam and steam is the enemy of crisp.
- Pat food dry, then use a light spray of oil rather than a pour.
- Shake or turn at two thirds of the time — the tool tells you when.
- For batches, hold finished food in a low oven rather than stacking it in the basket.
Safe internal temperatures
- Chicken and turkey: 165°F / 74°C
- Ground meats: 160°F / 71°C
- Whole cuts of beef, pork and lamb: 145°F / 63°C, rested 3 minutes
- Fish: 145°F / 63°C, or until it flakes
A probe thermometer beats any timer, including this one. Use the calculator to know when to start checking, then let temperature make the final call.
Frequently asked questions
What is the rule for converting oven recipes to an air fryer?
Drop the temperature by about 25°F (15°C) and cut the time by roughly 20%. Frozen foods and reheating go further — up to 30–40% less time — because the hot air hits every surface at once.
Do I need to preheat an air fryer?
Two to three minutes is plenty for most models. Preheating matters most for anything you want crisp on contact, such as chips, wings or breaded cutlets.
Can I bake a cake in an air fryer?
Yes, in a tin that leaves at least 2 cm of clearance around it. Reduce the temperature by 25°F/15°C, check at 85% of the original time, and cover the top loosely with foil if it browns before the centre sets.
Why is my food dry in the air fryer?
The moving air removes surface moisture quickly. Brush lean foods with a little oil, cook in a single layer, and pull them out as soon as the internal temperature is right rather than waiting for the timer.
Does the size of the air fryer change the timing?
It does. Small baskets crowd easily and steam instead of crisping; large drawer and oven-style models behave more like a fan oven. If you own a big model, expect times at the longer end of the estimate.