Air Fryer Converter
Turn any conventional-oven time and temperature into a starting-point air-fryer setting.
Suggested time: about 16 min (down from 20 min). This is a starting-point guideline — check food for doneness early.
As a rule of thumb, set an air fryer about 25°F (≈ 15°C) lower than the oven and cut the time by roughly 20%. So 400°F for 20 minutes in the oven becomes about 375°F for ~16 minutes in an air fryer. It’s a starting point — check food early for doneness.
Why air-fryer settings are lower
An air fryer is a small convection oven: a fan drives hot air fast around the food in a tight basket. That moving air transfers heat more efficiently than the still air of a conventional oven, so food browns and cooks quicker at a lower dial setting. The widely shared guideline — drop the temperature by about 25°F (≈ 15°C) and shorten the time by roughly a fifth — is a safe first estimate, not a precise rule. Treat the numbers this tool gives as a starting point and judge the food itself.
Lower the temperature by about 25°F or 15°C, and multiply the cooking time by 0.8 (a 20% cut).
Worked example
A recipe says bake at 400°F for 20 minutes. Here is how the guideline converts it.
- 1 Start from the oven setting. The recipe calls for 400°F and 20 minutes.
- 2 Lower the temperature by about 25°F. 400°F − 25 = 375°F. In Celsius you would drop about 15°C instead.
- 3 Cut the time by roughly 20%. 20 min × 0.8 = 16 min, so aim for around 16 minutes.
- 4 Check early and adjust. Look at the food a few minutes before the estimate; air fryers run hot and vary by model.
Common oven → air-fryer temperatures
Each oven temperature dropped by 25°F. Cut the cooking time by about 20% as well, then check for doneness.
| Oven (°F) | Air fryer (°F) |
|---|---|
| 350°F | 325°F |
| 375°F | 350°F |
| 400°F | 375°F |
| 425°F | 400°F |
| 450°F | 425°F |
Getting the best results
Air fryers vary a lot. Wattage, basket size, and airflow differ between models, so the same setting can cook faster or slower than the guideline suggests. Use the estimate as a first pass and learn how your own machine behaves.
Check food early. Because the hot air is so efficient, the surface can brown before the estimate is up. Open the basket and check a few minutes ahead, especially the first time you cook a dish.
Smaller batches cook faster. A crowded basket blocks airflow and cooks unevenly; a single layer with space around each piece crisps best and may need slightly less time. Shake or flip partway through.
Not for very wet batters. The moving air blows loose, runny batter around, so foods like a thin cake batter or a wet tempura don’t transfer well from the oven. Stick to firmer coatings and breadings.