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Convert oven temperature and time to air fryer settings, adjusted for what you are cooking.
An air fryer conversion turns a conventional oven temperature and time into the setting to use in an air fryer. Because an air fryer is a small convection oven that moves hot air quickly around the food, the same result needs a lower temperature and less time.
The standard convection rule: 25°F lower, a fifth less time. Shake or turn halfway.
Cook in a single layer with space between the pieces. A crowded basket blocks the moving air, which is the reason most of the time for food coming out pale on one side.
| Oven °F | Oven °C | Air fryer °F | Air fryer °C |
|---|---|---|---|
| 300°F | 150°C | 275°F | 135°C |
| 325°F | 160°C | 300°F | 150°C |
| 350°F | 180°C | 325°F | 165°C |
| 375°F | 190°C | 350°F | 175°C |
| 400°F | 200°C | 375°F | 190°C |
| 425°F | 220°C | 400°F | 205°C |
| 450°F | 230°C | 425°F | 220°C |
Temperature only. The time comes off separately, and by how much depends on what you are cooking.
| Food | Temperature | Time | Note |
|---|---|---|---|
| French fries, frozen | 400°F / 200°C | 15 to 18 min | Shake twice |
| Chicken wings | 380°F / 190°C | 22 to 26 min | Turn at halfway |
| Chicken breast, boneless | 375°F / 190°C | 18 to 22 min | To 165°F internal |
| Chicken thighs, bone-in | 380°F / 190°C | 25 to 30 min | Skin side up |
| Salmon fillet | 390°F / 200°C | 9 to 12 min | To 145°F internal |
| Bacon | 350°F / 180°C | 8 to 10 min | Single layer, no overlap |
| Broccoli or cauliflower | 375°F / 190°C | 10 to 13 min | Toss in oil first |
| Brussels sprouts, halved | 380°F / 190°C | 12 to 15 min | Cut side down |
| Potato wedges, fresh | 400°F / 200°C | 18 to 22 min | Soak and dry first |
| Whole baked potato | 390°F / 200°C | 35 to 45 min | Pierce the skin |
| Steak, 1 inch | 400°F / 200°C | 9 to 13 min | Go by internal temperature |
| Pork chops, 1 inch | 375°F / 190°C | 12 to 15 min | To 145°F internal |
| Shrimp | 400°F / 200°C | 6 to 8 min | Watch closely, they turn quickly |
| Frozen chicken nuggets | 400°F / 200°C | 8 to 10 min | Shake once |
| Reheating pizza slice | 350°F / 180°C | 3 to 5 min | Crisps the base again |
For a preheated basket, food in a single layer, and a machine in the 3 to 6 quart range. Meat and fish go by internal temperature rather than the clock.
Formula
air fryer temp = oven temp - 25°F · air fryer time = oven time x (1 - cut)25°F = about 15°C. The standard convection reduction, because moving air transfers heat to the surface faster than still air
cut = how much time comes off: about 25% for thin and crisp, 20% for most foods, 12% for thick roasts, 10% for cakes
why it varies = a thin item is limited by surface browning, which fast air speeds up; a thick one is limited by heat conducting to the middle, which it does not
check at 75% = air fryers vary far more between models than ovens do, so the reliable instruction is when to look rather than when it is done
Worked Example
Chicken wings from a 400°F oven recipe
Did you know? An air fryer is not a fryer. It is a small convection oven with a fan strong enough to move the air several times faster than a full-sized one, and the basket is a rack that lets that air reach the underside. Nothing about the cooking involves frying, which is why the conversion is simply the convection rule.
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