Oven to Air Fryer Conversion Calculator
Enter your recipe's oven settings and get air fryer settings instantly — or look up any of 65 common foods in the cheat sheet below.
Air fryer temp
375°F
Air fryer time
16 min
The rule of thumb: −25°F (−15°C), −20% time. Start checking a couple of minutes early — every air fryer runs a little different.
Air Fryer Cook Times Cheat Sheet
Frozen Favorites
| Food | Temp | Time | Notes |
|---|---|---|---|
| Frozen French Fries | 400°F / 205°C | 15–20 min | Shake the basket every 5 minutes for even crisping. No oil needed. |
| Frozen Tater Tots | 400°F / 205°C | 15–18 min | Single layer, shake twice. They should rattle when done. |
| Frozen Chicken Nuggets | 400°F / 205°C | 10–12 min | No thawing needed. Flip once halfway through. |
| Frozen Chicken Tenders | 400°F / 205°C | 12–14 min | Straight from the freezer, single layer. |
| Frozen Mozzarella Sticks | 390°F / 200°C | 6–8 min | Pull them the moment cheese starts peeking out — one extra minute and they burst. |
| Frozen Pizza Rolls | 380°F / 195°C | 6–8 min | Let them rest 2 minutes after cooking — the filling is lava. |
| Frozen Egg Rolls | 390°F / 200°C | 10–12 min | Flip halfway for an even shell. |
| Frozen Fish Sticks | 400°F / 205°C | 10–12 min | Crispier than the oven ever made them. Flip once. |
| Frozen Onion Rings | 400°F / 205°C | 8–10 min | Single layer — stacking makes them steam instead of crisp. |
| Frozen Hash Brown Patties | 380°F / 195°C | 10–12 min | Flip halfway. No oil needed for the patty style. |
| Frozen Burrito | 350°F / 175°C | 12–15 min | Flip halfway so both sides crisp. Check the center is hot before serving. |
| Frozen Corn Dogs | 370°F / 190°C | 8–10 min | Turn once. The batter browns faster than the oven version. |
Chicken & Poultry
| Food | Temp | Time | Notes |
|---|---|---|---|
| Chicken Breast | 375°F / 190°C | 18–22 min | Pat dry, rub with a little oil and seasoning. Thinner cutlets finish closer to 12 minutes. |
| Chicken Thighs (bone-in) | 380°F / 195°C | 22–25 min | Start skin-side down, flip halfway. Skin comes out shatter-crisp. |
| Chicken Wings | 400°F / 205°C | 20–25 min | Flip every 8 minutes. Toss in sauce after cooking, not before. |
| Chicken Drumsticks | 390°F / 200°C | 20–25 min | Turn twice for even browning. |
| Whole Chicken (4 lb) | 360°F / 180°C | 55–65 min | Breast-side down for the first 30 minutes, then flip. Check the thigh, not the breast. |
| Chicken Tenders (breaded, fresh) | 400°F / 205°C | 10–12 min | Spray the breading lightly with oil or it stays pale. |
| Turkey Breast (3 lb) | 350°F / 175°C | 40–50 min | Rest 10 minutes before slicing. Temp will carry over a few degrees. |
Beef & Pork
| Food | Temp | Time | Notes |
|---|---|---|---|
| Burgers (½ lb patties) | 375°F / 190°C | 10–14 min | Flip halfway. Add cheese for the last minute with the fryer off. |
| Steak (1-inch) | 400°F / 205°C | 8–12 min | 8–10 min for medium-rare, 10–12 for medium. Rest 5 minutes before cutting. |
| Meatballs | 380°F / 195°C | 10–12 min | Shake once. Finish in sauce on the stove if you want them saucy. |
| Pork Chops (1-inch) | 380°F / 195°C | 12–15 min | Brine or marinate first — the air fryer is fast but drying. |
| Bacon | 350°F / 175°C | 8–10 min | Lay flat, no overlap. Pour off grease between batches to avoid smoke. |
| Pork Tenderloin | 400°F / 205°C | 20–25 min | Rest 5–10 minutes. A little pink at 145°F is correct and juicy. |
| Sausages (fresh links) | 370°F / 190°C | 10–13 min | Prick once or twice so they don't split. Turn halfway. |
| Hot Dogs | 390°F / 200°C | 5–7 min | Score diagonally for the crispy-edged diner look. Toast buns for the last minute. |
| Baby Back Ribs (sectioned) | 375°F / 190°C | 25–30 min | Cut the rack into 3–4 rib sections to fit. Sauce for the last 5 minutes only. |
| Meatloaf (1½ lb) | 350°F / 175°C | 30–40 min | Use a small loaf pan or shape a free-form loaf. Glaze at the 25-minute mark. |
Seafood
| Food | Temp | Time | Notes |
|---|---|---|---|
| Salmon Fillets | 390°F / 200°C | 8–10 min | Skin-side down, don't flip. Done when it flakes with a fork. |
| Shrimp | 400°F / 205°C | 6–8 min | Toss with oil and seasoning. They're done the moment they curl and turn pink. |
| Scallops | 400°F / 205°C | 6–8 min | Pat very dry first. Overcooked scallops turn rubbery fast — err short. |
| Crab Cakes | 375°F / 190°C | 8–10 min | Chill them 15 minutes before cooking so they hold together. Flip gently. |
| Tilapia / White Fish | 380°F / 195°C | 8–12 min | Thin fillets cook fast — start checking at 8 minutes. |
| Breaded Fish Fillets (fresh) | 400°F / 205°C | 10–12 min | Spray the breading with oil. Flip once, carefully. |
Vegetables
| Food | Temp | Time | Notes |
|---|---|---|---|
| Brussels Sprouts | 375°F / 190°C | 12–15 min | Halve them, toss with oil, cut-side down. The loose leaves turn into chips. |
| Broccoli | 380°F / 195°C | 8–10 min | Toss with oil and shake once. Charred tips are the whole point. |
| Cauliflower | 390°F / 200°C | 12–15 min | Cut into even florets. Shake twice for all-over browning. |
| Asparagus | 390°F / 200°C | 6–9 min | Thin spears take 6 minutes, thick ones 9. Trim the woody ends first. |
| Zucchini | 390°F / 200°C | 10–12 min | Half-moons or fries. Salt after cooking, not before, to keep them from going soggy. |
| Green Beans | 375°F / 190°C | 8–10 min | Toss with oil and garlic. Shake once. They blister like restaurant green beans. |
| Carrots | 380°F / 195°C | 15–18 min | Cut into even coins or sticks. A drizzle of honey for the last 3 minutes is great. |
| Baked Potato | 400°F / 205°C | 35–45 min | Rub with oil and salt, prick with a fork. Squeeze to check doneness. |
| Sweet Potato Fries (fresh) | 380°F / 195°C | 15–18 min | Don't crowd the basket — cook in batches. A little cornstarch toss makes them crispier. |
| Corn on the Cob | 380°F / 195°C | 12–15 min | Butter after, not before. Turn once halfway. |
| Mushrooms | 380°F / 195°C | 10–12 min | Halve or quarter. They shrink a lot — start with more than you think. |
| Bell Peppers | 380°F / 195°C | 10–13 min | Strips for fajitas. Shake once. Edges should blister and char slightly. |
| Butternut Squash (cubed) | 400°F / 205°C | 18–20 min | 1-inch cubes, tossed with oil. Shake twice. |
Snacks & Sides
| Food | Temp | Time | Notes |
|---|---|---|---|
| French Fries (fresh-cut) | 380°F / 195°C | 15–20 min | Soak cut potatoes in cold water 30 minutes, dry well, toss with oil. |
| Crispy Chickpeas | 390°F / 200°C | 12–15 min | Dry the chickpeas thoroughly first. Season immediately after cooking. |
| Kale Chips | 300°F / 150°C | 5–7 min | Low and fast — they go from perfect to burnt in about 60 seconds. Watch closely. |
| Tofu (cubed) | 400°F / 205°C | 12–15 min | Press it first, toss with cornstarch and oil. Shake every 5 minutes. |
| Falafel | 380°F / 195°C | 12–14 min | Spray with oil for a deep-fried finish. Flip halfway. |
| Quesadilla | 350°F / 175°C | 6–8 min | Weigh it down with a small rack or toothpick it shut so the top doesn't blow open. |
| Grilled Cheese | 370°F / 190°C | 6–8 min | Butter the outside, flip halfway. Toothpick the top slice down if it slides. |
| Hard-Boiled Eggs | 270°F / 130°C | 15–17 min | Yes, really — straight in the basket, no water. Ice bath after for easy peeling. |
| Garlic Bread | 350°F / 175°C | 5–7 min | Watch the last minute — the edges toast fast. |
| Apple Chips | 300°F / 150°C | 12–15 min | Slice paper-thin, single layer. They crisp as they cool. |
Breakfast & Baking
| Food | Temp | Time | Notes |
|---|---|---|---|
| Cinnamon Rolls (canned) | 320°F / 160°C | 8–10 min | Space them out — they expand. Ice while warm. |
| Biscuits (canned) | 330°F / 165°C | 8–10 min | Parchment liner helps. Golden top = done. |
| Cookies (drop dough) | 300°F / 150°C | 8–10 min | Bake on parchment, a few at a time. They'll look underdone — they set as they cool. |
| Donuts (from canned biscuits) | 350°F / 175°C | 5–6 min | Cut a hole, air fry, then dunk in melted butter and cinnamon sugar. |
Reheating
| Food | Temp | Time | Notes |
|---|---|---|---|
| Reheating Pizza | 350°F / 175°C | 3–5 min | Better than any microwave or oven method — crisp crust, melted cheese. |
| Reheating Fried Chicken | 375°F / 190°C | 6–8 min | Brings the crust all the way back. Let it sit 2 minutes after. |
| Reheating French Fries | 375°F / 190°C | 3–5 min | The only method that actually revives fries. Shake once. |
Air Fryer Conversion FAQ
How do I convert an oven recipe to an air fryer?
Lower the temperature by 25°F (about 15°C) and reduce the cooking time by roughly 20%. So a recipe that calls for 400°F for 20 minutes in the oven becomes about 375°F for 16 minutes in the air fryer. Check a few minutes early the first time — air fryers vary.
Why do air fryers cook faster than ovens?
An air fryer is a small, powerful convection oven. The heating element is close to the food and a fan circulates hot air rapidly in a compact space, so heat transfers faster than in a large oven cavity.
Do I need to preheat an air fryer?
Usually 2–3 minutes is plenty, and many recipes skip it entirely. Preheating matters most for foods you want seared quickly, like steak — for frozen foods it makes little difference.
What if my oven recipe uses convection?
Convection ovens already circulate air, so the gap is smaller: drop the temperature about 10°F and reduce time by about 10%. The calculator has a convection checkbox that applies this automatically.
Why did my food come out dry?
The most common cause is running the full oven time. Air fryers pull moisture fast — cut the time by 20% and start checking early. For lean meats like chicken breast or pork chops, a quick brine or oil rub helps a lot.