An oven recipe rarely drops straight into an air fryer unchanged. An air fryer is best understood as a small, powerful convection oven: a fan drives hot air hard against the food's surface, so browning happens faster and cooking finishes sooner than in a big, still oven. The good news is that converting a recipe takes just two adjustments — turn the heat down, and shorten the time. This chart gives you the standard starting points. Every model runs a little differently, so treat these numbers as reliable guidance rather than a guarantee, and start checking a few minutes early the first time you convert any recipe.
The two rules of conversion
Rule 1: reduce the temperature by about 25°F — roughly 10 to 15°C. A recipe written for a 400°F (204°C) oven converts to about 375°F (191°C) in the air fryer.
Rule 2: reduce the time by about 20% — a fifth less — and begin checking a few minutes before even that. A 30-minute oven recipe becomes roughly 24 minutes, with a first check around the 20-minute mark. Thin foods (asparagus, shrimp, thin cutlets) often finish faster than the rule suggests; thick foods (a whole chicken breast, a dense casserole) convert less dramatically, which is why a thermometer, not the clock, has the final word on meat.
The conversion chart
| Oven temperature | Air fryer temperature |
|---|---|
| 300°F (149°C) | 275°F (135°C) |
| 325°F (163°C) | 300°F (149°C) |
| 350°F (177°C) | 325°F (163°C) |
| 375°F (191°C) | 350°F (177°C) |
| 400°F (204°C) | 375°F (191°C) |
| 425°F (218°C) | 400°F (204°C) |
| 450°F (232°C) | 425°F (218°C) |
If your oven temperature is not listed, use the nearest row and the 25-degree rule. Cooking in Celsius only? The same idea applies: subtract about 10 to 15°C from the oven setting. Whatever the original time, plan on about 20% less, and check early.
A worked example
Say an oven recipe roasts chicken thighs at 400°F (204°C) for 30 minutes. Converted: set the air fryer to 375°F (191°C) and plan on about 24 minutes, shaking or turning the pieces once halfway. Start checking at 20 minutes — the skin should be deep golden — and confirm the thickest piece reads 165°F (74°C) on an instant-read thermometer. Our own crispy air fryer chicken thighs follow exactly this pattern, and it is the same logic behind every recipe in our air fryer collection.
Common foods at a glance
These ranges are general guidance for standard basket air fryers, food in a single layer. Thicker pieces run to the long end; when in doubt, check and give it two more minutes.
| Food | Air fryer temp | Typical time |
|---|---|---|
| Frozen french fries | 400°F (204°C) | 12–16 min, shake halfway |
| Fresh-cut fries | 380°F (193°C) | 15–20 min, shake halfway |
| Chicken wings | 380–400°F (193–204°C) | 20–25 min, flip halfway |
| Chicken breast | 360–380°F (182–193°C) | 12–18 min, to 165°F (74°C) |
| Salmon fillets | 380–400°F (193–204°C) | 7–12 min, until it flakes |
| Vegetables (broccoli, zucchini, peppers) | 375–400°F (191–204°C) | 10–15 min, shake once |
| Frozen snacks (nuggets, mozzarella sticks) | 375–400°F (191–204°C) | 8–12 min |
| Reheating pizza | 325–350°F (163–177°C) | 3–5 min |
Converting baked goods and casseroles
Bakes are the gentlest conversion of all. Muffins, snack cakes and baked oatmeal usually want the standard 25°F (about 15°C) reduction, and they commonly finish in two-thirds to three-quarters of the oven time — for batters, the 20% rule is the floor, not the ceiling — because a small, fan-blown chamber sets the top quickly. Use a pan that leaves space around it for air to circulate, and if the top is browning faster than the center sets, drop another 10°F (about 5°C) rather than covering the pan with foil, which blocks the very airflow doing the work. Casseroles served from a dish convert the same way; rotate the dish halfway if your model heats unevenly.
When the chart needs adjusting
- Models vary. Compact basket fryers run hotter and faster than large oven-style models. If a new appliance consistently overshoots, drop another 10°F (about 5°C) and write your adjustment on the chart — your kitchen's version is the right one.
- Single layer, always. Air needs to move around the food. An overcrowded basket steams instead of crisps and can double the time. Cook in batches rather than piling food in.
- Shake or turn. Most foods benefit from one shake of the basket or a flip halfway through; it evens out browning that the fan alone cannot.
- Preheat for crisp starts. Three to five minutes of preheating helps breaded foods, fries and anything you want to sear. Skip it for gentle reheats.
- Watch sugary glazes. Honey, barbecue sauce and sweet marinades brown fast under direct fan heat. Brush them on in the last few minutes, or knock the temperature down slightly.
- Trust the thermometer. For chicken, pork and reheated leftovers, an internal temperature — 165°F (74°C) for poultry — settles every argument a chart cannot.
One last habit that keeps converted recipes converting well: keep the basket clean. Old grease smokes, adds off flavors and can throw cooking times off — our guide to cleaning an air fryer basket covers the quick version and the deep clean.