Air Fryer Converter
Any oven recipe, converted for the air fryer — the right temperature drop and time cut, in Fahrenheit or Celsius.
Air fryer temperature
375°F
−25°F
Air fryer time
24 min
−20%, check early
The rule of thumb: drop the temperature 25°Fand cut the time about 20%, because an air fryer is a small convection oven with much faster air circulation. Check a few minutes before the timer the first time you convert a recipe, shake or flip halfway, and don't crowd the basket — air needs a path around the food.
Why the Conversion Works
An air fryer is a compact convection oven: a fan drives hot air over the food much faster than a conventional oven's gentle currents, so heat transfers quicker and browning starts sooner. Dropping 25°F and trimming about 20% of the time compensates — same doneness inside, same crisp outside, in a smaller basket.
Common conversions
Oven 350°F / 25 min → Air fryer 325°F / 20 min Oven 400°F / 30 min → Air fryer 375°F / 24 min Oven 425°F / 40 min → Air fryer 400°F / 32 min Rule: temperature −25°F (−15°C), time × 0.8
Frequently Asked Questions
Why does my air fryer cook faster than the converted time?
Basket size and wattage vary a lot between models — a compact 1,700 W unit runs hotter and faster than a large oven-style one. The −25°F/−20% rule is calibrated for the average; the first time you convert a recipe, check at about 75% of the converted time and note what your machine actually needed.
Do I need to preheat an air fryer?
Usually 2–3 minutes helps anything you want crisp or seared, since the chamber is small and heats fast. It matters most for thin, quick items (under ~10 minutes); for longer cooks the preheat time is a rounding error and many models' recipes skip it entirely.
Can I use parchment paper or foil in an air fryer?
Yes, with one rule: it must be weighed down by food. A loose liner gets pulled into the heating element by the fan. Use perforated parchment made for air fryers so air still reaches the underside — a solid sheet defeats the convection that makes the thing work.
What recipes don't convert well to an air fryer?
Wet batters (they drip through the basket before setting — corn dogs and tempura need oil), large roasts that exceed the basket, anything in a water bath, and most delicate baked goods like soufflés. Breaded items, vegetables, wings, and reheating leftovers are where the conversion shines.