Drop in your recipe's oven temperature and time. We dial it down for that fast, focused crisp — no guesswork, no soggy results.
Air Fryer Temp
375°F
Air Fryer Time
20min
Recalculates live as you type · Temp −25°F · Time × 0.8
| Dish | Oven | Air Fryer |
|---|---|---|
| Chicken Breasts | 400°F · 20 min | 375°F · 16 min |
| Frozen French Fries | 425°F · 22 min | 400°F · 18 min |
| Pork Chops | 375°F · 25 min | 350°F · 20 min |
| Roasted Vegetables | 400°F · 30 min | 375°F · 24 min |
| Salmon Fillets | 400°F · 15 min | 375°F · 12 min |
A standard oven relies on ambient thermal heat that must slowly travel from the oven walls to your food. An air fryer, by contrast, packs a high-speed fan directly above a heating element, driving rapid convection — blasting hot air around the basket from every angle at high velocity. That concentrated circulation transfers heat far more efficiently than the still air of a conventional oven.
Because heat reaches the food's surface faster, the exterior browns and crisps sooner. If you used the original oven temperature, the outside would scorch before the center cooked through. Dropping the temperature by 25°F (15°C) rebalances this: the surface browns at a controlled pace while heat penetrates to the middle.
The same physics explains the time reduction. With heat arriving roughly 20% faster, food simply needs less time in the basket. Trimming the cooking time to about 80% of the original prevents the drying and over-browning that happen when food keeps cooking at convection speed for an oven-length duration.
Finally, the air fryer's compact chamber is the other half of the story. A small, enclosed space heats quickly, holds temperature tightly, and leaves nowhere for moisture to hide — which is why converted recipes emerge crispier than their oven counterparts, often with little or no added oil.
Yes for most. Just follow internal-temperature guidelines — poultry to 165°F, ground meat to 160°F — and let the fast cook time work in your favor. Always verify doneness with a food thermometer, since air fryers vary by model.
A short 2–3 minute preheat gives you a stronger initial sear and more consistent browning, especially for frozen or breaded items. Skip it for delicate items or long bakes where you want gentler heat.
Small batches, yes — muffins, cookies, and quick breads work well. Reduce the temperature slightly and watch closely, since the compact chamber can dry out or over-brown delicate bakes quickly.
A convection oven is milder than an air fryer, so drop the temperature by 25°F but keep the original time, or shave just 5–10%. The same −25°F and ×0.80 rule is a safe starting point, then adjust by eye.