Air Fryer Converter: Oven to Air Fryer Time and Temperature Chart

An air fryer is a small convection oven with a strong fan close to the food. The moving hot air browns food faster than a regular oven at the same setting. That is why the heat and the time both come down.

Sources: University of Illinois Extension and NC State Extension.

Oven to Air Fryer Conversion in Two Steps

For oven to air fryer conversion, start with the smaller change from both guides. Subtract 25°F from the oven temperature, then multiply the oven time by 0.8. Check the food at the halfway point and add time in short bursts if needed.

Why Some Guides Say 50 Percent Less Time

NC State Extension gives a wide 20 to 50 percent range for cutting time. The right cut depends on the size of the food and your air fryer model. Start with 20 percent, check early, and cut more next time if the food was done sooner.

This air fryer temperature conversion chart lowers each common oven setting by 25°F. The Celsius column uses the exact formula from NIST, rounded to the nearest degree. Check your air fryer manual for its top setting before you use the hottest rows.

350 in the Oven Is What in the Air Fryer

A 350°F oven recipe becomes 325°F in the air fryer. That is about 163°C. Cut the time by 20 percent and check the food early.

400 in the Oven Is What in the Air Fryer

A 400°F oven recipe becomes 375°F in the air fryer, or about 191°C. A 425°F recipe becomes 400°F. Cut the time by 20 percent at both settings.

Multiply the oven time by 0.8 to get the air fryer time. The last column shows when to shake the basket or flip the food, as the University of Illinois Extension suggests doing halfway through. Use a thermometer for meat, since time alone does not show doneness.

Frozen Foods in the Air Fryer

NC State Extension says to read the oven directions on the package, then lower the temperature and time slightly. Keep an eye on the food as it cooks. NC State cooks chicken nuggets at 380°F for about 10 minutes, flipping after 5, until they reach 165°F.

Foods Not to Cook in the Air Fryer

The USDA Food Safety and Inspection Service says not to cook raw, stuffed, breaded chicken breast products in an air fryer. Follow the package directions for these items instead. Raw breaded products can look done on the outside before the inside is safe.

An air fryer browns food fast, so the outside can look done before the inside is safe. Nebraska Extension says a food thermometer is the only way to be sure meat, poultry and eggs are cooked. Place it in the thickest part, away from bone and fat.

You only need two simple steps. Subtract 25 from the oven temperature in °F, or about 14 from the temperature in °C. Then multiply the oven time by 0.8.

Example: Roasted Potatoes

A recipe says 425°F for 30 minutes. Subtract 25°F to get 400°F, then multiply 30 by 0.8 to get 24 minutes. Shake the basket at 12 minutes and check for golden edges.

Example: Baked Chicken Thighs

A recipe says 375°F for 40 minutes. Subtract 25°F to get 350°F, then multiply 40 by 0.8 to get 32 minutes. Check that the thickest piece reads 165°F before serving.

Tips for Air Fryer Success

A few habits give more even results and safer food. These come from extension and USDA guidance. They matter most for meat and large batches.

• Preheat for about 3 minutes. Follow your manual, as the Illinois guide suggests.
• Do not overcrowd the basket. USDA says crowding blocks the air and leaves food undercooked.
• Cook in batches. Split large amounts into two or more rounds.
• Shake or flip halfway. This helps food brown on all sides.
• Use a thermometer. Check meat and poultry in the thickest part.