Why air fryer recipes differ
An air fryer is a compact countertop convection oven. A powerful fan blows hot air around a small basket, so heat reaches the food faster than in a full-size oven, and surfaces brown and crisp quickly. Cooking an oven recipe at the same temperature and time usually gives food that is dark outside and overcooked.
The rule of thumb
For a recipe written for a conventional oven:
- Lower the temperature by about 25 °F
- Cut the cooking time by about 20%
For a recipe written for a convection (fan) oven, keep the temperature and cut the time by about 10%. Most air fryers top out at 400 °F, so the calculator caps the temperature there.
Worked example
Oven fries at 400 °F for 30 minutes in a conventional oven:
| Result | Value |
|---|---|
| Air fryer temperature | 375 °F |
| Air fryer time | 24 minutes |
| Start checking at | 19 minutes |
| Shake or flip at | 12 minutes |
| Time saved | 6 minutes |
Tips for good results
- Don’t overcrowd the basket. Air must circulate around each piece; cook in batches for crisp results.
- Shake or flip halfway. Pieces touching the basket or each other brown unevenly otherwise.
- Use a little oil. A light spray or a teaspoon tossed with the food helps browning and crisping.
- Preheat for crispy foods. 3 to 5 minutes helps fries, breaded foods and frozen snacks.
- Check early. Air fryers vary widely in power and basket size; the first time you cook a recipe, check a few minutes before the suggested time.
Foods that need care
| Food | Tip |
|---|---|
| Battered foods (wet batter) | The batter drips; use a breading instead |
| Cakes and muffins | Use the lower temperature and cover the top with foil if it browns too fast |
| Large roasts | Check the internal temperature with a thermometer |
| Leafy foods like kale chips | Weigh them down; the fan blows light pieces around |
| Cheese | Freeze breaded cheese first so it doesn’t melt out |
Food safety
The shorter time is a guide, not a guarantee. For meat, poultry and fish, check the internal temperature: 165 °F for poultry, 160 °F for ground meat, 145 °F for whole cuts of beef, pork and fish, with a rest time.