Cooking & Food
Air Fryer Converter - Convert Oven Recipes to Air Fryer
Convert any oven recipe to air fryer settings. Automatically reduces temperature by 25°F and cooking time by 20%.
How to convert conventional oven recipes to air fryer
Air fryers circulate hot air at high speed, cooking food faster and with less moisture loss than a conventional oven. The general conversion rule is:
- Temperature: reduce by 25°F (14°C)
- Time: reduce by 20–25%
Air fryer temperature guide
| Food | Temp (°F) | Time |
|---|---|---|
| Chicken wings | 400°F | 20–25 min |
| French fries (frozen) | 400°F | 15–18 min |
| Salmon fillet | 400°F | 10–12 min |
| Broccoli | 375°F | 8–10 min |
| Bacon | 350°F | 8–10 min |
| Steak (1 inch) | 400°F | 10–14 min |
| Reheat pizza | 325°F | 3–4 min |
Tips for best results
- Don't overcrowd the basket - air needs to circulate around food.
- Shake or flip food halfway through cooking for even browning.
- Pat food dry before cooking to maximize crispiness.
- A light spray of oil improves browning on most foods.
Extended temperature guide
| Food | Temp (°F) | Time | Notes |
|---|---|---|---|
| Shrimp | 400°F | 6–8 min | Do not overcook; shrimp turns rubbery quickly |
| Steak (1 in, medium-rare) | 400°F | 10–12 min | Flip halfway; rest 5 min before cutting |
| Bacon | 350°F | 8–10 min | Lay flat; drain fat midway if very fatty |
| Mixed vegetables | 375°F | 10–12 min | Cut uniform sizes for even cooking |
| Dumplings / potstickers | 375°F | 8–10 min | Lightly brush with oil for crispness |
| Egg rolls | 375°F | 8–10 min | From frozen; flip halfway |
| Cheese sticks | 390°F | 6–8 min | Freeze 1 hour before air frying to prevent blowout |
| Pork chops (1 in) | 400°F | 12–15 min | Internal temp 145°F |
| Corn on the cob | 400°F | 10–12 min | Brush with butter before cooking |
| Asparagus | 400°F | 7–9 min | Toss with olive oil and salt |
Frozen vs. fresh food
Frozen foods generally do not need a temperature reduction - use the same temperature as the package directs for a conventional oven, but reduce the time by 20–25%. For best results, shake or flip frozen foods once or twice during cooking to ensure all sides are exposed to hot circulating air.
Adjusting for quantity
Cooking smaller portions than a recipe calls for will reduce the time needed (fewer items = less thermal mass). When cooking large batches that fill the basket completely, add 2–5 minutes and check doneness early. Batch cooking in two rounds instead of overfilling the basket produces consistently better results.
Foods that don't work well in an air fryer
- Wet batters (beer batter, tempura): The batter drips off and burns before the food cooks. Use breadcrumb coatings instead.
- Leafy greens: Kale chips work; loose spinach or lettuce will fly around and burn.
- Large roasts: A whole turkey or large joint of beef won't cook evenly; the outside burns before the center reaches a safe temperature.
- Cheese (uncoated): Melts through the basket. Always bread or wrap it first.
- Rice and pasta: Require liquid-based cooking; the dry heat of an air fryer can't cook them.