How to Convert Oven Recipes to the Air Fryer

The basic conversion rule

Use this starting point for most oven recipes:

For a quick mental formula: take the oven temperature, subtract 25°F, then multiply the time by 0.8. A tray of potatoes at 425°F for 40 minutes becomes 400°F for about 32 minutes in the air fryer. It's a starting point rather than a law, so treat it as your first guess.

• Lower the temperature by about 25°F. A recipe calling for 425°F in the oven becomes about 400°F in the air fryer.
• Reduce the cooking time by about 20 percent. A 30-minute oven recipe becomes about 24 minutes.
• Check early. Start checking at the 70 to 75 percent mark, since air fryers vary by model and size.

Why the numbers change

An air fryer is a compact convection oven with a powerful fan. Hot air moves over the food much faster, so it cooks and browns quicker. A lower temperature keeps the outside from burning before the inside is done, while a shorter time accounts for the efficient heat transfer.

Examples for common foods

Use these as a guide and adjust to your model:

• Chicken thighs: oven 425°F for 35 to 40 minutes becomes 400°F for 22 to 25 minutes.
• Frozen french fries: oven 425°F for 20 to 25 minutes becomes 400°F for 12 to 15 minutes.
• Roasted vegetables: oven 425°F for 25 to 30 minutes becomes 400°F for 12 to 18 minutes.
• Salmon fillets: oven 400°F for 12 to 15 minutes becomes 375°F to 400°F for 8 to 10 minutes.
• Frozen chicken nuggets: oven 400°F for 18 to 20 minutes becomes 375°F for 8 to 12 minutes.
• Muffins: oven 350°F for 20 to 25 minutes becomes 320°F for 15 to 20 minutes.

What to adjust for size and amount

Air fryer baskets are small, so recipes designed for a full sheet pan often need to be divided into batches. Overcrowding blocks airflow and leaves food pale and soggy. Cook in a single layer and don't stack food unless the recipe says so.

Thicker items may need a lower temperature for longer so the center cooks through. Thin items like bacon or asparagus will finish faster than the formula suggests.

If a recipe makes four servings and your basket only holds two, plan on two batches. You can keep the first batch warm in a low oven at 200°F while the second cooks. Larger oven-style air fryers with multiple racks can handle more food, but rotate or swap racks halfway so everything browns evenly.

Also consider the type of pan. Dark metal pans brown faster than light ones, and glass and ceramic dishes take longer to heat. If you're baking in a dish, reduce the temperature a little more and cover the top if it darkens early.

What doesn't convert well

Some recipes aren't suited to an air fryer:

• Loose liquid batters, such as tempura or pancake batter, which drip through the basket.
• Very large roasts, whole turkeys and big casseroles that won't fit.
• Foods that need a lot of liquid, like soups and braises.
• Delicate baked goods, such as tall cakes or soufflés, that brown too fast on top; cover with foil or use a smaller pan.

Tips for converting successfully

Always preheat for meat and frozen foods. Shake or flip food halfway through. Use a meat thermometer to confirm doneness, since the 25°F and 20 percent adjustments are only guidelines. Make a note of what works for your model so you can repeat it next time. For cooking times by food, see our air fryer cooking times page.

When in doubt, undercook slightly, then add time. It's easy to cook food a few more minutes, but impossible to uncook it. And remember that the center of thick food continues to cook for a few minutes after it comes out, so give meat a short rest before slicing.