Every air fryer cooks a little differently, and most recipes just say “cook until done”. This chart gives you a starting point for the foods people cook most, in both °F and °C, so you can stop guessing and start eating.
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The short version: most foods cook at 380 to 400°F (195 to 200°C). Thicker foods get a slightly lower temperature and more time, thinner foods get a hot, quick blast. Always check meat and fish with a thermometer.
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How to Use This Chart
- Treat the times as a starting point. Models vary by a few minutes, so check early.
- Shake or flip halfway for even browning.
- Do not overcrowd the basket. Cook in batches if you have to.
- Use a thermometer for meat and fish. See the safe temperatures at the bottom.
Chicken
| Food | Temp | Time | Notes |
|---|---|---|---|
| Boneless chicken breast | 380°F (195°C) | 12–15 min | Flip once; 165°F inside |
| Bone-in chicken thighs | 380°F (195°C) | 22–25 min | Skin-side down first, then flip |
| Boneless chicken thighs | 380°F (195°C) | 16–20 min | Flip once |
| Drumsticks | 370°F (190°C) | 18–22 min | Turn halfway |
| Chicken wings (raw) | 400°F (200°C) | 20–25 min | Shake every 8 minutes |
| Chicken strips or tenders (raw) | 380°F (195°C) | 8–12 min | Flip once |
Beef, Pork and Sausage
| Food | Temp | Time | Notes |
|---|---|---|---|
| Burgers (¼ lb) | 370°F (190°C) | 12–18 min | Cook to 160°F inside |
| Meatballs (1-inch) | 380°F (195°C) | 8–10 min | Shake once; 160°F inside |
| Bone-in pork chops (1-inch) | 400°F (200°C) | 12–15 min | Flip once; 145°F and rest 3 min |
| Boneless pork chops (1-inch) | 400°F (200°C) | 10–12 min | Flip once; 145°F and rest 3 min |
| Sirloin or ribeye steak (1-inch) | 400°F (200°C) | 9–14 min | Flip once; 145°F for medium |
| Bacon | 400°F (200°C) | 6–10 min | Thick cut takes longer |
| Raw sausages | 380°F (195°C) | 12–15 min | Cook to 160°F inside |
Fish and Seafood
| Food | Temp | Time | Notes |
|---|---|---|---|
| Salmon fillet (6 oz) | 400°F (200°C) | 8–12 min | 145°F, flakes with a fork |
| Other fish fillets (1-inch) | 400°F (200°C) | 8–10 min | Flip carefully |
| Shrimp | 400°F (200°C) | 5–8 min | Pink and opaque |
| Scallops | 400°F (200°C) | 5–7 min | Opaque and firm |
Want all 140+ foods in one place?
Air Fryer Cheat Codes has cooking times and temps for 140+ foods in °F and °C, frozen foods, reheating, quick fixes, USDA safe temperatures and a 200-entry log book.
Vegetables
| Food | Temp | Time | Notes |
|---|---|---|---|
| Broccoli florets | 400°F (200°C) | 6–8 min | Toss with a little oil |
| Cauliflower florets | 400°F (200°C) | 10–12 min | Shake halfway |
| Brussels sprouts (halved) | 380°F (195°C) | 12–15 min | Cut-side down |
| Green beans | 400°F (200°C) | 5–8 min | Shake once |
| Asparagus | 400°F (200°C) | 5–7 min | Depends on thickness |
| Zucchini sticks | 400°F (200°C) | 10–12 min | Shake once |
| Potatoes (1-inch chunks) | 400°F (200°C) | 12–15 min | Shake halfway |
| Baked potato (whole) | 400°F (200°C) | 40–45 min | Pierce first |
| Sweet potato (whole, medium) | 400°F (200°C) | 35–45 min | Pierce first |
Frozen Foods
| Food | Temp | Time | Notes |
|---|---|---|---|
| Thin french fries | 400°F (200°C) | 12–15 min | Shake halfway |
| Thick fries or wedges | 400°F (200°C) | 16–20 min | Shake halfway |
| Chicken nuggets | 400°F (200°C) | 8–10 min | Flip once |
| Fish sticks | 400°F (200°C) | 8–10 min | No need to thaw |
| Mozzarella sticks | 400°F (200°C) | 6–8 min | Do not overcrowd |
| Frozen dumplings | 400°F (200°C) | 8–10 min | Lightly oil the basket |
| Frozen taquitos | 400°F (200°C) | 8–10 min | Flip once |
Reheating and Eggs
| Food | Temp | Time | Notes |
|---|---|---|---|
| Leftover pizza | 350°F (175°C) | 3–5 min | Crispy crust, melty cheese |
| Hard-boiled eggs | 270°F (130°C) | 15 min | Cool in an ice bath |
| Leftover fried chicken or fries | 375°F (190°C) | 3–5 min | Reheat to 165°F |
Safe Internal Temperatures
These come from the USDA safe minimum cooking temperature chart:
- Chicken and other poultry: 165°F (74°C)
- Ground meat and sausage: 160°F (71°C)
- Steaks, chops and roasts (beef, pork, lamb): 145°F (63°C), then rest for 3 minutes
- Fish: 145°F (63°C), or until opaque and flaky
- Leftovers: 165°F (74°C)
How to Convert an Oven Recipe
A common rule of thumb is to lower the oven temperature by about 25°F (15°C) and cut the cooking time by about 20 percent, then check early. Every model is different, so start there and adjust. Keep notes on what worked, so next time you do not need to guess.
Quick Tips for Better Results
- Preheat for 2 to 3 minutes if your model recommends it.
- Pat food dry before cooking for crispier results.
- Use a light spray of oil, not a heavy pour.
- Line the basket with parchment made for air fryers for easier cleanup.
Tired of looking this up every time?
Air Fryer Cheat Codes has cooking times and temps for 140+ foods in °F and °C, frozen foods, reheating, quick fixes, USDA safe temperatures and a 200-entry log book.
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How to Use This Chart
Treat the times as a starting point. Air fryers vary, and food size matters, so check a minute or two early. Thicker cuts need more time, thinner ones less, and frozen food usually takes a little longer than fresh.
Common Mistakes to Avoid
- Skipping the preheat, which can leave the outside pale and the inside undercooked.
- Piling food into the basket instead of cooking in a single layer.
- Forgetting to shake or flip halfway through.
- Using too much oil, which makes things greasy instead of crisp.
A Quick Word on Temperatures
Most air fryer recipes cook between 350 and 400 degrees Fahrenheit (180 to 200 degrees Celsius). Lower temperatures work better for delicate foods and reheating, while higher ones give you crisp skin and browned edges. When in doubt, start lower and bump it up for the last few minutes.
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