Oven to air fryer conversion chart: temperatures and times
Recipe setting not in the chart, like 390°F for 27 minutes? Type it into the oven to air fryer calculator and you get the air fryer temperature and time from the same rule.
To convert an oven recipe for an air fryer, lower the temperature by 25°F (15°C), cut the cooking time by about 20 percent, and check the food a few minutes before the timer ends. An oven recipe at 400°F for 20 minutes becomes 375°F for 16 minutes. The charts below apply that rule to every common oven setting from the 200°F warm setting to the 500°F broil zone, in Fahrenheit and Celsius, and to cooking times from 5 to 90 minutes.
Every number in these tables is computed by the same code that runs our calculator, so the two cannot disagree. The chart is the rule written out row by row. We did not cook each row to produce it. Where we have cooked a food and found a better setting, the food guide for it wins over this chart, and the section on exceptions below covers the cases where the general rule goes wrong.
Oven to air fryer temperature chart
Find your oven temperature in the first column and read across. The air fryer setting is rounded to the nearest 5 degrees, as the calculator rounds it. The third column says which part of the rule produced the row, because the step down is not the same at the bottom and top of the range.
| Oven setting | Air fryer setting | How the rule applies |
|---|---|---|
| 200°F | 180°F | Warm setting: a smaller 20°F (10°C) step |
| 250°F | 225°F | Standard step: 25°F (15°C) lower |
| 275°F | 250°F | Standard step: 25°F (15°C) lower |
| 300°F | 275°F | Standard step: 25°F (15°C) lower |
| 325°F | 300°F | Standard step: 25°F (15°C) lower |
| 350°F | 325°F | Standard step: 25°F (15°C) lower |
| 375°F | 350°F | Standard step: 25°F (15°C) lower |
| 400°F | 375°F | Standard step: 25°F (15°C) lower |
| 425°F | 400°F | Standard step: 25°F (15°C) lower |
| 450°F | 425°F | Above 400°F (200°C): check your model's maximum |
| 475°F | 450°F | Above 400°F (200°C): check your model's maximum |
| 500°F | 400°F | Broil zone: set 400°F (200°C) and watch closely |
| Oven setting | Air fryer setting | How the rule applies |
|---|---|---|
| 95°C | 85°C | Warm setting: a smaller 20°F (10°C) step |
| 120°C | 105°C | Standard step: 25°F (15°C) lower |
| 140°C | 125°C | Standard step: 25°F (15°C) lower |
| 150°C | 135°C | Standard step: 25°F (15°C) lower |
| 160°C | 145°C | Standard step: 25°F (15°C) lower |
| 170°C | 155°C | Standard step: 25°F (15°C) lower |
| 180°C | 165°C | Standard step: 25°F (15°C) lower |
| 190°C | 175°C | Standard step: 25°F (15°C) lower |
| 200°C | 185°C | Standard step: 25°F (15°C) lower |
| 210°C | 195°C | Standard step: 25°F (15°C) lower |
| 220°C | 205°C | Above 400°F (200°C): check your model's maximum |
| 230°C | 215°C | Above 400°F (200°C): check your model's maximum |
| 240°C | 225°C | Above 400°F (200°C): check your model's maximum |
| 260°C | 200°C | Broil zone: set 400°F (200°C) and watch closely |
Oven to air fryer cooking time chart
Find the oven time from the recipe or package. The air fryer time is 80 percent of it, rounded to the nearest whole minute. Rounding means a few short cooks come out slightly more or less than a 20 percent cut. On a first cook, start checking 2 to 3 minutes before the air fryer time.
| Oven time | Air fryer time |
|---|---|
| 5 min | 4 min |
| 10 min | 8 min |
| 12 min | 10 min |
| 15 min | 12 min |
| 18 min | 14 min |
| 20 min | 16 min |
| 25 min | 20 min |
| 30 min | 24 min |
| 35 min | 28 min |
| 40 min | 32 min |
| 45 min | 36 min |
| 50 min | 40 min |
| 60 min | 48 min |
| 75 min | 60 min |
| 90 min | 72 min |
How to use the chart for any recipe
Convert the temperature and the time separately, then use both. A recipe at 425°F for 40 minutes reads across to 400°F in the temperature chart and 32 minutes in the time chart. When the recipe time falls between two rows, multiply it by 0.8 and round: 28 oven minutes is 22.4, so set 22. The calculator does that sum for you.
Treat the converted time as the point to check, not the point to stop. Open the basket at about three quarters of the air fryer time, shake it or flip the food at the halfway mark so the side on the basket floor browns too, and keep the food in a single layer. For meat, poultry and fish, the timer is never the test. USDA FSIS sets 165°F for poultry and 145°F for fish, and those targets do not change with the appliance. The chart does not change for preheating either: if your manual calls for a preheat, do it before you start the timer.
The rule takes away both heat and time because an air fryer is a small convection oven. A fan drives hot air around a basket of a few quarts, close to the heating element, so the surface of the food dries and browns much faster than in a full oven cavity where the air moves slowly. Lowering the temperature gives the inside time to cook before the outside overbrowns. Cutting the time reflects how much faster heat reaches the food.
We have measured that gap in our own kitchen. We cooked 12 ounces of frozen crinkle-cut fries from one bag in a Cosori Pro II air fryer and another 12 ounces in a GE convection oven, both set to 400°F. The air fryer batch was crisp at 11 minutes. The oven batch took 17 minutes, 6 of them preheating. The full results are in our guide to the science of air fryers and ovens.
Two rows near the top of the temperature chart look odd at first. At 450°F and 475°F the standard step gives 425°F and 450°F, which is above what many basket air fryers reach. Both of our test machines, the Ninja AF101 and the Cosori Pro II, stop at 400°F according to their manuals, while some current models, such as the Cosori Pro LE and TurboBlaze, are rated to 450°F. If yours stops at 400°F, set the maximum and check early. From 500°F up, the recipe is really asking for broiling, which cooks from the top element down. The chart does not step down from there; it pins the setting at 400°F (200°C), the ceiling of a standard basket. Broiling is a matter of minutes, so stay with the food rather than trusting the time chart.
When the chart gives the wrong answer
Taking 25°F and 20 percent off is a good first guess for savory food roasted or baked in a single layer. These are the cases where it misses, with what to do instead. The figures come from the site's food guides and calculator pages, each of which states the method behind its numbers.
- Breaded and packaged frozen foods
- Factory-fried and par-cooked foods arrive partly cooked, so they need far less time than the chart gives. Our frozen pizza guide drops about 45°F from the box temperature and cooks for 0.50 to 0.60 of the box time: a 425°F box setting becomes 380°F at 0.55 of the time. Our frozen fries guide keeps 400°F and cooks for about 70 percent of the oven time, which lands 1 to 3 minutes under this chart. If the package prints air fryer directions, use those.
- Baked goods and rising dough
- Cakes, cookies and brownies take the same 25°F drop but only a 10 to 15 percent time cut, because the airflow sets the outside before the middle has baked through. Test with a toothpick, not the timer. Rising-crust frozen pizza follows the pizza guide's formula instead of this chart. Yeasted doughs such as bread rolls do not have room in a basket to rise properly, and our reverse calculator page treats them as oven recipes.
- Thick roasts and large bone-in cuts
- Past about 2 inches thick, the surface browns before the center is done at the chart's settings. For bone-in cuts that size, the conversion guide on our calculator page drops 30°F and cuts the time by only 10 to 15 percent. Whole birds and large roasts often do not fit with room for air to move around them, which our guide to foods to keep out of an air fryer covers. Cook these to a thermometer reading, never to the chart.
- Liquids, sauces and wet batters
- Wet batters such as tempura or beer batter drip through the basket and burn before they set, because there is no hot oil to firm them up. Thin sauces drip onto the element and smoke. Frozen items that were battered and fried at the factory work, since their coating is already set. A casserole or saucy dish needs a solid dish that fits the basket, and the chart's times assume food sitting in moving air, so treat them as a first check only.
- Overfilled baskets
- The chart assumes one layer with space between pieces; our food guides allow about 1 inch. Stacked food traps steam, the bottom layer stays pale, and the converted time stops meaning anything. Cook two batches rather than stretching the time on one. For scale, our wings guide fits about 14 wings in one layer of a 5.8-quart basket.
- Small and large baskets
- Our food guides use a 5.8-quart basket as the reference, and a smaller chamber concentrates heat and cooks faster. In a basket of 4 quarts or less, check 2 to 3 minutes early on any new recipe. Size also limits what fits: our pizza guide puts the largest pizza at about 5.5 inches for a 3.5 to 4-quart basket, 8 inches for 5.8 quarts and 10 inches for 8 to 10 quarts. A bigger basket helps only if the load still sits in one layer.
Food-specific settings that beat the chart
Each of these guides starts from the oven setting on real packaging or recipes, adjusts it for that food, and says which of its numbers came from our own test cooks. Where a food guide and this chart disagree, follow the food guide.
Printing or saving the chart
Use your browser's print command: Ctrl+P on Windows, Cmd+P on a Mac. The printout leaves out the site menu and this tip, and keeps each table together on a page where it fits, so the temperature and time charts come out ready to pin inside a cupboard door.
To keep a digital copy, choose Save as PDF as the destination in the same print dialog. On a phone, look for Print in the browser's share or menu options, then save the result as a PDF.
Frequently Asked Questions
How do I convert oven time to air fryer time?
Multiply the oven time by 0.8, which cuts it by 20 percent, and round to the nearest minute. 30 minutes becomes 24, 45 becomes 36, and 60 becomes 48. On a first cook, check 2 to 3 minutes before the timer ends, and use a thermometer for meat.
Should I lower the temperature by 25 or 50 degrees?
Lower it by 25°F (15°C) for most recipes, the step this chart and our calculator use. A bigger drop belongs to specific foods, paired with its own time change: our frozen pizza guide drops about 45°F and also cuts the time to 0.50 to 0.60 of the box time. Start at 25°F and adjust after the first cook.
How do I convert oven temperatures in Celsius?
Take 15°C off the oven temperature and round to the nearest 5 degrees, so 180°C becomes 165°C and 200°C becomes 185°C. At 95°C or below the step is 10°C, and from 260°C, the broil zone, the setting is pinned at 200°C. Times convert the same way in either unit.
Do I convert a convection oven recipe the same way?
No. The gap is smaller because a convection oven already has a fan. Our air fryer to oven calculator uses a 15°F step and a 15 to 20 percent time change for fan-assisted ovens, instead of 25°F and 25 percent, so take about 15°F off a convection recipe, cut less time than this chart does, and check early. The chart itself assumes a conventional oven.
What if a frozen food package only gives oven directions?
Check our food guides first, because factory-cooked foods need less time than the chart gives. Our frozen fries guide keeps 400°F and cooks for about 70 percent of the oven time, and the frozen pizza guide uses 0.50 to 0.60 of it. With no guide, treat the chart's time as the longest you will need and check at about three quarters of it.
Can I use the chart in reverse for an air fryer recipe?
Yes for most rows: read from the air fryer column back to the oven column. The reverse rule adds 25°F and multiplies the time by 1.25, which undoes the 20 percent cut, so 375°F for 16 minutes goes back to 400°F for 20. The broil row does not reverse. For times between rows and for baked goods, which need extra oven time, use our air fryer to oven calculator.
Sources
The chart's numbers come from this site's own converter. These sources back the doneness temperatures and appliance limits quoted here.
USDA FSIS Safe Minimum Internal Temperature Chart
The doneness targets quoted above: 165°F for poultry and 145°F for fish, whichever appliance cooks them.
Health Canada Safe Internal Cooking Temperatures
Canadian targets in Celsius for readers using the °C chart: 74°C for poultry pieces, 82°C for whole poultry and 70°C for fish.
Ninja AF101 Owner's Guide
Manufacturer range of 105 to 400°F for the 4-quart AF101, one of the two test machines behind our food guides.
Cosori Pro II 5.8-Qt User Manual
Manufacturer range of 170 to 400°F for the 5.8-quart Pro II, our other test machine and the reference basket size for the food guides.
Bottom line
For a conventional oven recipe, take 25°F (15°C) off the temperature and 20 percent off the time, then check 2 to 3 minutes early. The chart writes that rule out for the settings you meet most often, and the calculator handles every setting in between.
Treat the result as a first cook, not a final answer. Frozen and factory-cooked foods, baked goods, thick cuts and crowded baskets all need different settings, and for the foods we have covered, the food guide beats the chart. Whatever the chart says, a thermometer decides when meat, poultry and fish are done.