About ConvertToAirFryer.com

Most recipes (printed on frozen-food packaging, in family cookbooks, on the back of seasoning packets) were written for conventional ovens. Air fryers cook hotter, faster, and with much more direct convection. Get the math wrong and you end up with a burnt outside and a cold middle. This site is built to remove that gap with calculator-grade conversions, food-specific guides, and clearly-cited safety information.

Who runs this site

ConvertToAirFryer.com is owned and edited by Kaustubh Ghodke, a software engineer based in the Greater Toronto Area, Ontario. The site is operated under DigiCatalyst Systems, the same legal entity named in the Privacy Policy and Terms of Service.

The honest framing: I am not a chef and I am not a food scientist. I am a developer who cooks dinner most nights, owns the appliances I write about, and reads the published guidance from food-safety regulators line by line before publishing anything that touches internal temperatures. Where a topic needs deeper culinary expertise (for example, recipe development for restaurant-style technique), I name that limitation in the article and link to a primary source instead of paraphrasing.

If a credentialed reviewer (a registered dietitian, a food scientist, a Red Seal cook) has reviewed a specific article, that article carries an additional reviewer byline at the top. Anything without a reviewer byline is editor-written and editor-reviewed only.

How we test conversions

Every conversion guide on this site is built from three inputs, in this order:

1. Manufacturer-published settings. The recommended oven settings on the actual frozen-food packaging or in the appliance's published manual. These are the only numbers we treat as starting baselines, because they are the only numbers backed by the manufacturer's own product testing.

2. The 25-25 conversion rule plus food-specific corrections. Subtract 25°F from the oven temperature and reduce time by 20-25%, then adjust for moisture, density, and surface area. The corrections (for example: bone-in vs boneless poultry, frozen vs thawed, breaded vs naked) are documented inline in each article so you can see the reasoning.

3. In-kitchen verification. The current test stack is a Ninja AF101 (4-quart basket), a Cosori Pro II (5.8-quart basket), and a standard 30-inch GE convection oven. Internal temperatures are read with a calibrated ThermoWorks Thermapen ONE. Where a number in an article was set from a test run rather than from a published source, that fact is stated in the article body, not buried.

We do not pretend that one number works for every appliance. Air fryer wattage, fan speed, and chamber size vary widely, and our published times are starting points, not guarantees. Every article tells you which thermometer reading to actually trust as the cooked-through indicator (almost always: USDA-safe internal temperature).

For the underlying physics, see The Science of Air Fryers vs. Ovens . For our food-safety floor, see A Complete Guide to Air Fryer Safety.

Editorial standards

Safety claims are sourced. Any claim about minimum internal cooking temperature, food storage, or contamination risk is hyperlinked directly to the United States Department of Agriculture's Food Safety and Inspection Service (USDA FSIS) or to Health Canada's safe-cooking guidance. We do not paraphrase these and we do not summarize them away from the source.

Brand-specific instructions are dated. When an article says "Totino's Party Pizza cooks at 380°F for 6 minutes," the article also names the month and year that setting was verified against current packaging. Manufacturers change instructions; we annotate when our note was last checked.

Corrections are public. If we get a number wrong, we update the article and add a one-line correction note above the body with the date. We do not silently rewrite history.

AI disclosure. Drafting and editing on this site uses large-language-model assistance for outline structure and prose tightening. Every published article is then read end-to-end and fact-checked by the named editor before publishing. No conversion number, internal-temperature claim, or brand-specific time is taken from a model without verification against a primary source.

Review cadence

Brand-specific guides (frozen pizza, frozen fries) are reviewed quarterly against current packaging. Safety articles are reviewed any time USDA FSIS or Health Canada publishes updated guidance. Calculator math is regression-tested against a fixed set of conversion cases on every release. The "Last reviewed" date at the top of each page reflects the most recent of those checks.

Contact and corrections

Corrections, source disputes, and editorial inquiries go to the address listed on the contact page. Privacy and data-rights requests follow the legal-basis routing in our Privacy Policy. The full contact page also lists response-time targets and what we do (and do not) handle.