Oven-to-Air-Fryer Conversion Chart

The two rules: drop the oven temperature by 25°F and cut the cooking time by about 20%. That's 90% of what you need. The rest of this guide covers the edge cases — dense foods, frozen items, and when the rules don't apply.

Quick conversion table

Find your oven temperature on the left, read across for the air fryer equivalent:

Why air fryers cook faster

A regular oven heats a large volume of still air. An air fryer's fan forces hot air across the food at high speed — this is called forced convection. The moving air transfers heat to the food surface faster, so everything cooks about 20% quicker and browns more aggressively. That's also why you lower the temperature: the aggressive heat at the original oven temp would burn the outside before the inside finishes.

Converting common foods

Chicken (breast, thighs, wings)

Bone-in chicken thighs that take 35 minutes at 400°F in the oven will need about 28 minutes at 375°F in the air fryer. Always verify poultry reaches 165°F (74°C) internal. Boneless breasts (6–8 oz) typically cook in 18–20 minutes at 375°F — flip halfway.

Vegetables (broccoli, Brussels sprouts, potatoes)

Cut pieces to roughly equal size for even cooking. Roasted broccoli at 425°F/20 min in the oven becomes 400°F/16 min in the air fryer. Toss with 1 tsp oil and shake the basket halfway through. Starchy vegetables (potatoes, sweet potatoes) benefit from a 10-minute soak in cold water first — this removes surface starch for crispier results.

Frozen foods

Frozen foods are the air fryer's strongest category. Most frozen items (fries, nuggets, mozzarella sticks, fish sticks) cook at 400°F for 10–15 minutes with no thawing and no added oil — they're already pre-fried. Add 2–3 minutes to the package's oven instructions and check early.

Baked goods (cookies, muffins, small cakes)

Bake at 325°F (not higher) — the fan browns the top before the center sets. Cookie dough needs 8–10 minutes at 325°F. Use an oven-safe dish or cake pan that fits inside the basket; do not use springform pans (leak). Check 2 minutes before the oven recipe time.

When the rules don't apply

• Large roasts (whole chicken, brisket): The air fryer basket is too shallow for large cuts. Stick to pieces under 1.5 lb, or use an oven.
• Wet batters: Tempura batter and beer-battered foods drip through the basket holes. Use a parchment liner or stick to the oven.
• Very liquid dishes: Soups, stews, and casseroles with lots of sauce need a deep dish — the basket isn't designed for liquids.
• Anything with cheese on top: Lower to 350°F and cover loosely with foil for the first half — the fan will blow shredded cheese off the surface.

The checklist before you convert

1. Subtract 25°F from the oven temperature.
2. Multiply the time by 0.8 (cut 20%).
3. Check 2 minutes early on the first attempt — every air fryer runs differently.
4. Shake or flip halfway for even browning.
5. Use a thermometer for meat and poultry — visual cues alone are unreliable.

Once you've converted a few recipes, you'll internalize the pattern. For specific foods, skip the math and use our master cooking chart — it lists exact air fryer times and temperatures for 86 foods.