Air Fryer Temperature & Time Chart (60+ Foods)
*Quick answer: Most foods cook at 370–400°F (188–204°C) for 8–15 minutes. The rule of thumb: reduce any oven recipe by 25°F and cut the time by 20%. Use the tables below for exact settings, or try our cooking time calculator for instant results.
My first air fryer meal was chicken thighs. I set it to 400°F for 20 minutes because that's what I'd do in the oven. The outside was charcoal. The inside was raw. I threw the whole batch away and ordered pizza.
The problem wasn't the air fryer — it was me treating it like a miniature oven. Air fryers circulate heat faster, concentrate it in a smaller space, and cook from all directions at once. Oven times don't translate directly. You need a chart built specifically for air fryers, with temperatures and times tested for the way these machines actually work.
That's what this page is. One chart covering 60+ foods across every category — protein, vegetables, frozen foods, snacks, and reheating. Every row includes both Fahrenheit and Celsius, internal temperatures for meat, and notes on when to flip. Bookmark it. Print it. Tape it to the side of your air fryer.
How to Use This Air Fryer Cooking Chart
Four rules before you start:
Single layer only. Food needs airflow on all sides. If pieces overlap, the bottom stays soggy while the top burns. Cook in batches if necessary — two batches of crispy fries beat one batch of steamed fries.
Shake or flip halfway. Every table below tells you whether to shake or flip. This ensures even browning. Set a timer for the halfway mark.
Check early. These times assume a preheated 1500–1700W basket-style air fryer. Your model may run hotter or cooler. On your first cook with any food, check 2–3 minutes before the minimum time listed.
Preheat for 3–5 minutes. All times in this chart assume a preheated air fryer. Running at cooking temperature for 3–5 minutes before adding food gives you crispier results and more consistent timing. If you skip preheating, add 2–3 minutes to every time listed below.
If you want custom results based on your specific air fryer model and batch size, use our cooking time calculator instead of these static tables.
Chicken and Poultry
All poultry must reach an internal temperature of 165°F (74°C) — no exceptions. Use an instant-read thermometer. Color alone is unreliable: chicken can look done at 150°F and look pink at 170°F depending on the cut.
One tip that changed my air fryer chicken game: pound breasts to an even ¾-inch thickness before cooking. Uneven breasts overcook on the thin end while the thick center stays underdone. A meat mallet and 30 seconds of effort fixes this completely.
Dark meat (thighs, drumsticks) is more forgiving than white meat. The higher fat content means you have a wider window between "done" and "dry." Thighs at 175–180°F are actually juicier than thighs at exactly 165°F because the extra heat renders the connective tissue.
For a deep dive on internal temperatures for beef, see the steak internal temperature chart.
| Food | Temp °F | Temp °C | Time | Flip? | Internal Temp | Notes |
|---|---|---|---|---|---|---|
| Chicken breasts (boneless) | 375°F | 190°C | 12–15 min | Flip at 7 min | 165°F / 74°C | Pound to even thickness; brush with oil |
| Chicken thighs (bone-in) | 380°F | 193°C | 18–22 min | Flip at 10 min | 165°F / 74°C | Skin-side up first for crispy skin |
| Chicken drumsticks | 380°F | 193°C | 16–20 min | Flip at 10 min | 165°F / 74°C | Pat dry for crispier skin |
| Chicken wings | 400°F | 204°C | 20–24 min | Shake at 10 min | 165°F / 74°C | Baking powder coating = extra crispy |
| Chicken tenders | 400°F | 204°C | 8–10 min | Flip at 5 min | 165°F / 74°C | Spray breading with oil to prevent drying |
| Whole chicken (3–4 lb) | 360°F | 182°C | 55–65 min | Flip at 30 min | 165°F / 74°C | Breast-side down first; check thigh joint |
| Ground chicken patties | 375°F | 190°C | 10–12 min | Flip at 6 min | 165°F / 74°C | ¾-inch thick patties |
| Turkey breast (boneless) | 360°F | 182°C | 20–25 min | Flip at 12 min | 165°F / 74°C | Brine first for juicier results |
| Chicken nuggets (homemade) | 400°F | 204°C | 8–10 min | Shake at 5 min | 165°F / 74°C | Space apart; don't stack |
| Cornish hen (halved) | 375°F | 190°C | 25–30 min | Flip at 15 min | 165°F / 74°C | Season under skin for better flavor |
Beef and Pork
Beef and pork have a wider range of safe temperatures than poultry. Steak doneness is a spectrum: 130°F for medium-rare, 145°F for medium, 160°F for well-done. Pork is safe at 145°F with a 3-minute rest — the old 160°F rule was updated by the USDA in 2011. Ground meat of any kind needs 160°F because bacteria can be mixed throughout.
Bacon in the air fryer is a revelation. No splatter, no babysitting, perfectly flat strips every time. Lay strips in a single layer, 400°F, 8–10 minutes. Thick-cut bacon needs 10–12 minutes. Drain on paper towels. You'll never go back to the stovetop.
For a complete guide on steak doneness levels, pull temperatures, and carryover cooking, check the steak internal temperature chart.
| Food | Temp °F | Temp °C | Time | Flip? | Internal Temp | Notes |
|---|---|---|---|---|---|---|
| Steak, 1-inch (medium-rare) | 400°F | 204°C | 7–9 min | Flip at 4 min | 130°F / 54°C | Rest 5 min; carryover adds ~5°F |
| Steak, 1-inch (medium) | 400°F | 204°C | 9–12 min | Flip at 5 min | 145°F / 63°C | Rest 5 min after cooking |
| Burgers (¾-inch) | 375°F | 190°C | 8–10 min | Flip at 5 min | 160°F / 71°C | Dimple center to prevent puffing |
| Pork chops (bone-in, 1-inch) | 375°F | 190°C | 12–15 min | Flip at 7 min | 145°F / 63°C | Rest 3 min; brine for tenderness |
| Pork tenderloin (whole) | 370°F | 188°C | 18–22 min | Flip at 10 min | 145°F / 63°C | Tuck thin end under for even cooking |
| Bacon (regular) | 400°F | 204°C | 8–10 min | No flip needed | N/A | Single layer; check at 7 min |
| Sausage links | 380°F | 193°C | 8–12 min | Shake at 5 min | 160°F / 71°C | Prick casings to release steam |
| Bratwurst | 375°F | 190°C | 12–14 min | Flip at 7 min | 160°F / 71°C | Par-boil in beer first for best flavor |
| Hot dogs | 400°F | 204°C | 5–7 min | Shake at 3 min | 165°F / 74°C | Score diagonal slits for crispy edges |
| Meatballs (1.5-inch) | 380°F | 193°C | 8–12 min | Shake at 5 min | 160°F / 71°C | Space apart; don't let them touch |
| Baby back ribs (halved) | 350°F | 177°C | 25–30 min | Flip at 15 min | 145°F / 63°C | Wrap in foil first 20 min, then unwrap to crisp |
| Lamb chops (1-inch) | 400°F | 204°C | 8–10 min | Flip at 4 min | 145°F / 63°C | Medium-rare at 8 min; medium at 10 min |
Fish and Seafood
Fish is the easiest air fryer category. Most fillets are thin, so they cook in under 10 minutes. The USDA safe internal temperature for all fish is 145°F (63°C). Shrimp and scallops are done when they turn opaque — no thermometer needed since they're too small to probe accurately.
The biggest mistake with air fryer seafood: forgetting to oil the basket or use parchment. Fish sticks to non-stick surfaces more than any other protein. A light spray of avocado oil on the basket, or a perforated parchment liner, solves it.
Delicate fish like tilapia and cod can fall apart if you flip aggressively. Use a thin spatula, or better yet, don't flip at all — just add 1–2 minutes to the cook time and let the circulating air do the work.
| Food | Temp °F | Temp °C | Time | Flip? | Internal Temp | Notes |
|---|---|---|---|---|---|---|
| Salmon fillet (1-inch) | 400°F | 204°C | 7–9 min | No flip | 145°F / 63°C | Skin-side down; skin gets crispy |
| Cod fillet | 370°F | 188°C | 8–10 min | No flip | 145°F / 63°C | Brush with butter; fragile flesh |
| Tilapia fillet | 370°F | 188°C | 7–9 min | No flip | 145°F / 63°C | Very thin — check at 6 min |
| Shrimp (large, peeled) | 400°F | 204°C | 5–7 min | Shake at 3 min | Opaque throughout | Toss in oil and seasoning before cooking |
| Scallops (large sea) | 400°F | 204°C | 5–7 min | Flip at 3 min | Opaque throughout | Pat very dry; moisture prevents searing |
| Crab cakes | 375°F | 190°C | 8–10 min | Flip at 5 min | 145°F / 63°C | Spray top with oil for golden crust |
| Fish sticks (homemade) | 400°F | 204°C | 8–10 min | Flip at 5 min | 145°F / 63°C | Freeze 15 min before cooking to hold shape |
| Tuna steak (1-inch) | 400°F | 204°C | 5–7 min | Flip at 3 min | 145°F / 63°C | 5 min for rare center; 7 for medium |
| Lobster tail (6 oz) | 380°F | 193°C | 5–7 min | No flip | 145°F / 63°C | Butterfly and brush with garlic butter |
Vegetables
Vegetables are where air fryers earn their keep. You get roasted-vegetable flavor in half the oven time, with less oil. The key variable is density: thin vegetables (asparagus, green beans) cook in 6–8 minutes, while dense vegetables (carrots, butternut squash) need 15–20.
Use oil — but not too much. One tablespoon per pound of vegetables is enough. Toss in a bowl with oil and seasoning before adding to the basket. Spray oil works too, but I find tossing gives more even coverage.
Cut vegetables to uniform size. A ½-inch Brussels sprout half cooks in 12 minutes. A whole Brussels sprout takes 18 minutes and stays raw in the center. Uniformity is everything.
| Food | Temp °F | Temp °C | Time | Oil? | Notes |
|---|---|---|---|---|---|
| Broccoli florets | 400°F | 204°C | 6–8 min | 1 tbsp per lb | Shake at 4 min; tips should be charred |
| Brussels sprouts (halved) | 400°F | 204°C | 12–15 min | 1 tbsp per lb | Cut-side down first for caramelization |
| Asparagus | 400°F | 204°C | 6–8 min | Light spray | Trim woody ends; shake at 4 min |
| Carrots (½-inch coins) | 380°F | 193°C | 12–15 min | 1 tbsp per lb | Toss with honey at 10 min for glaze |
| Cauliflower florets | 400°F | 204°C | 10–13 min | 1 tbsp per lb | Shake at 6 min; buffalo sauce optional |
| Zucchini (½-inch rounds) | 400°F | 204°C | 8–10 min | Light spray | Don't overcrowd — high moisture content |
| Bell peppers (strips) | 400°F | 204°C | 8–10 min | Light spray | Great for fajitas; add onions same time |
| Green beans | 400°F | 204°C | 6–8 min | 1 tbsp per lb | Trim ends; shake at 4 min |
| Corn on the cob | 400°F | 204°C | 10–14 min | Brush with butter | Rotate at 5 and 10 min |
| Mushrooms (halved) | 375°F | 190°C | 8–10 min | 1 tbsp per lb | High moisture — don't overcrowd |
| Sweet potato fries | 400°F | 204°C | 12–15 min | 1 tbsp per lb | Soak 30 min in cold water first; pat dry |
| Potato fries (¼-inch) | 400°F | 204°C | 12–16 min | 1 tbsp per lb | Soak, dry, toss in oil + cornstarch |
| Onion rings (breaded) | 400°F | 204°C | 8–10 min | Spray breading | Freeze 10 min before cooking for crispier coat |
| Butternut squash (1-inch cubes) | 375°F | 190°C | 15–20 min | 1 tbsp per lb | Shake at 10 min; done when fork-tender |
| Kale chips | 350°F | 177°C | 4–6 min | Light spray | Watch closely — burns in seconds past done |
Frozen Foods
Frozen foods are the air fryer's wheelhouse. No thawing, no preheating a full-size oven, and results that are crispier than the oven instructions on the bag. Most frozen foods cook 2–4 minutes faster in an air fryer than a conventional oven.
Don't thaw frozen foods before air frying. Seriously. The ice crystals on the surface create steam that puffs up breading and makes things crispier. If you thaw fries before cooking, they turn into soggy mush.
One thing the bag instructions won't tell you: brand matters. Thick-cut fries (like Ore-Ida Extra Crispy) need 2–3 minutes more than thin-cut fries. Premium mozzarella sticks with real cheese melt faster and may leak if you overcook. Start with the minimum time below and adjust.
Batch size affects timing too. A single layer of tater tots takes 12 minutes. Filling the basket two-thirds full adds 3–5 minutes and requires shaking twice instead of once.
| Food | Temp °F | Temp °C | Time | Shake/Flip? | Notes |
|---|---|---|---|---|---|
| Frozen French fries | 400°F | 204°C | 12–16 min | Shake at 7 min | Thin-cut 12 min; thick-cut 16 min |
| Tater tots | 400°F | 204°C | 12–15 min | Shake at 7 min | Single layer for max crispiness |
| Hash browns (patties) | 380°F | 193°C | 8–10 min | Flip at 5 min | From frozen; don't thaw |
| Mozzarella sticks | 390°F | 199°C | 6–8 min | No flip | Check at 6 min — cheese leaks if overdone |
| Egg rolls | 390°F | 199°C | 8–10 min | Flip at 5 min | Spray with oil for golden color |
| Spring rolls | 390°F | 199°C | 8–10 min | Flip at 5 min | Lighter than egg rolls; check at 7 min |
| Pizza rolls | 380°F | 193°C | 6–8 min | Shake at 4 min | Single layer; filling explodes if overcrowded |
| Frozen pizza (personal) | 380°F | 193°C | 8–10 min | No flip | Place on parchment; check cheese at 7 min |
| Chicken nuggets | 400°F | 204°C | 8–10 min | Shake at 5 min | Single layer; don't stack |
| Fish sticks | 400°F | 204°C | 8–10 min | Flip at 5 min | Spray with oil for crunch |
| Frozen burritos | 380°F | 193°C | 12–15 min | Flip at 7 min | Spray with oil; check center temp |
| Frozen waffles | 360°F | 182°C | 5–7 min | No flip | Crispier than toaster; check at 5 min |
| Onion rings (frozen) | 400°F | 204°C | 8–10 min | Shake at 5 min | Single layer for even browning |
| Hot Pockets | 375°F | 190°C | 12–15 min | Flip at 7 min | Let rest 2 min — filling is volcanic |
| Dumplings / potstickers | 380°F | 193°C | 8–12 min | Shake at 5 min | Spray with oil; 8 min for crispy, 12 for crunchy |
Snacks, Appetizers, and Baked Goods
Air fryers handle snacks and appetizers better than most people expect. The key is temperature control: most snacks and baked goods need lower heat than proteins and vegetables. Go 325–350°F for anything with dough, pastry, or sugar — these burn fast at 400°F.
Use perforated parchment air fryer liners for baked goods. Regular parchment can block airflow and fly up into the heating element. Air fryer liners have holes punched in them that let air circulate while still preventing sticking. They cost about $8 for 100 sheets.
For anything with melted cheese or sugar, let it cool for 2–3 minutes in the basket after cooking. Trying to remove molten jalapeño poppers immediately guarantees a cheese explosion on your counter.
| Food | Temp °F | Temp °C | Time | Notes |
|---|---|---|---|---|
| Jalapeño poppers | 375°F | 190°C | 6–8 min | Cheese side up; don't flip |
| Stuffed mushrooms | 375°F | 190°C | 8–10 min | No flip; check filling temp |
| Tortilla chips (from tortillas) | 350°F | 177°C | 5–7 min | Cut tortillas into triangles; spray with oil |
| Pigs in blankets | 370°F | 188°C | 8–10 min | Shake at 5 min; seam-side down |
| Cookies | 325°F | 163°C | 7–9 min | Use parchment; check at 6 min |
| Donuts (from biscuit dough) | 350°F | 177°C | 5–6 min | Flip at 3 min; glaze while warm |
| Cinnamon rolls | 340°F | 171°C | 8–10 min | Use parchment; ice after cooling 2 min |
| Biscuits (canned) | 330°F | 166°C | 7–9 min | Space 1 inch apart; check bottom at 7 min |
| Croutons | 400°F | 204°C | 4–5 min | Toss cubed bread in olive oil + garlic |
| Toast | 375°F | 190°C | 3–4 min | No flip needed; faster than most toasters |
Reheating in the Air Fryer
This might be the best use case for an air fryer that nobody talks about enough. The microwave turns crispy food into soggy rubber. The oven takes 15–20 minutes to preheat. The air fryer reheats food in 3–5 minutes and makes it crispy again — sometimes crispier than the original.
The universal reheating rule: 350°F for 3–4 minutes. That works for 80% of leftover foods. For foods that were originally fried or crispy, bump to 375°F.
Reheated air fryer pizza is genuinely better than fresh delivery pizza. The crust gets crackling-crispy, the cheese re-melts perfectly, and the whole thing takes 4 minutes. I'm not exaggerating. Try it once and microwaved pizza will feel like a crime.
| Food | Temp °F | Temp °C | Time | Pro Tip |
|---|---|---|---|---|
| Pizza (slices) | 375°F | 190°C | 3–4 min | Crispy crust in minutes; better than microwave by miles |
| Fried chicken | 375°F | 190°C | 4–5 min | Skin re-crisps perfectly; spray with oil if skin looks dry |
| French fries | 400°F | 204°C | 3–4 min | Shake halfway; tastes almost fresh |
| Leftover steak | 350°F | 177°C | 3–5 min | Don't overcook — check at 3 min to preserve doneness |
| Wings | 375°F | 190°C | 4–5 min | Re-sauce after reheating, not before |
| Egg rolls | 375°F | 190°C | 3–4 min | Spray with oil for restored crunch |
| Casserole | 350°F | 177°C | 5–8 min | Cover with foil first 4 min, then uncover to crisp top |
| Garlic bread | 350°F | 177°C | 2–3 min | Watch closely — goes from perfect to burnt fast |
Oven to Air Fryer Conversion
The formula is simple: reduce the oven temperature by 25°F and cut the cooking time by 20%. This works for about 90% of oven recipes.
Here's a quick conversion table:
| Oven Temp | Air Fryer Temp | Oven Time | Air Fryer Time |
|---|---|---|---|
| 350°F / 177°C | 325°F / 163°C | 20 min | 15–16 min |
| 375°F / 190°C | 350°F / 177°C | 20 min | 15–16 min |
| 400°F / 204°C | 375°F / 190°C | 20 min | 15–16 min |
| 425°F / 218°C | 400°F / 204°C | 20 min | 15–16 min |
| 450°F / 232°C | 425°F / 218°C | 20 min | 15–16 min |
When the formula doesn't work:
- Large roasts and whole birds. Anything over 3 pounds needs actual testing — the outside overcooks before the inside catches up. Lower the temp another 10–15°F and extend the time.
- Casseroles and baked pasta. The top crisps while the center stays cold. Cover with foil for the first two-thirds of cooking, then uncover.
- Delicate pastries. Croissants, puff pastry, and phyllo dough need gentler heat. Drop to 300–325°F and check frequently.
Why Air Fryer Times Vary by Model
Every air fryer chart — including this one — is an approximation. Your results will vary based on three factors.
Wattage. A 1400W air fryer cooks noticeably slower than an 1800W model. Most mid-range air fryers run 1500–1700W. If yours is below 1500W, add 1–2 minutes to every time in this chart. Above 1700W, check food 1–2 minutes early.
Basket style vs. oven style. Basket air fryers (the classic pull-out drawer) cook faster because the food sits directly in the airflow path. Oven-style (toaster oven with convection) has more air volume to heat. Add 1–3 minutes for oven-style models.
Brand tendencies. After testing multiple models across different brands, patterns emerge. Ninja air fryers tend to run 10–15°F hotter than the display reads — check food early. Cosori models are consistently accurate to the set temperature. Philips models tend to be slightly conservative — you may need to add a minute or two. Instant Pot air fryer lids run cooler than standalone units because the pot absorbs heat.
The best advice: pick one recipe from this chart, cook it once, note the adjustments for your specific model, and apply that offset going forward. If your salmon needs 2 extra minutes, your chicken probably does too.
Common Mistakes That Affect Cooking Time
Overcrowding the basket. This is the number one mistake and it adds 3–5 minutes to every cook. Food needs air circulation on all sides. If you stack chicken wings two layers deep, the bottom layer steams instead of crisps. Fill the basket no more than two-thirds full. Cook in batches.
Skipping the preheat. Tossing food into a cold air fryer adds 2–3 minutes and produces uneven results. The first few minutes of cooking happen at a lower temperature while the unit heats up, which means the outside doesn't sear properly. Preheat 3–5 minutes. It makes a measurable difference.
Too much oil. Oil helps crispiness, but too much creates a soggy, greasy coating. One tablespoon per pound of vegetables. A light spray on breaded items. That's it. Excess oil pools at the bottom of the basket and smokes.
Too little oil. The opposite problem. Completely dry food — especially vegetables — dries out and gets leathery instead of crispy. A thin coat of oil is the difference between roasted and dehydrated.
Wrong rack position (oven-style only).* If your air fryer has multiple rack positions, the top rack cooks faster because it's closer to the heating element. Use the middle position for most foods. Use the top for broiling and final crisping. Use the bottom for lower, slower cooking.
FAQ
What temperature do you cook most things in an air fryer?
370–400°F (188–204°C) covers about 80% of foods. Vegetables and frozen foods do best at the top of that range — 400°F. Fish and baked goods prefer the lower end — 350–370°F. The only time you'd go above 400°F is for searing thick steaks or getting extra char on chicken wings.
Do you need to preheat an air fryer?
Yes. Run your air fryer at the cooking temperature for 3–5 minutes before adding food. Skipping this step adds 2–3 minutes to your cook time and produces less crispy results. The one exception: bacon. It cooks fine from a cold start because the rendering fat creates its own heat.
How do I convert oven times to air fryer times?
Reduce the oven temperature by 25°F and cut the cooking time by 20%. A recipe calling for 400°F for 20 minutes in the oven becomes 375°F for 15–16 minutes in the air fryer. This works for most foods but fails for large roasts and delicate pastries. See the full conversion table above.
Why is my air fryer cooking faster or slower than this chart says?
Four variables: wattage, basket style, food quantity, and brand. Higher-wattage models (1700W+) cook faster. Oven-style models cook slower than basket-style. Overcrowding the basket adds 3–5 minutes. And brands vary — Ninja runs hot, Philips runs conservative. On your first cook with any new food, check 2–3 minutes before the minimum time listed.
Can I put aluminum foil in an air fryer?
Yes — in the basket, weighted down by food. Foil is useful for messy foods like fish with sauce, or for easy cleanup. Never put foil in the bottom drip tray or anywhere that blocks airflow vents — it disrupts air circulation and can be a fire hazard. Perforated parchment air fryer liners are a better option for most uses because they allow airflow through the holes.
Next Steps
- Use the cooking time calculator for custom results based on your specific air fryer, food weight, and desired doneness
- Check the steak internal temperature chart for detailed doneness levels, pull temps, and carryover cooking for every cut of beef
- See the oven temperature conversion chart for converting between Fahrenheit, Celsius, Gas Mark, and fan oven settings