Most oven recipes can be adapted to the air fryer with a simple formula: reduce the temperature by 25°F and reduce the cooking time by about 20%. It's not always exact, but it's the right starting point for 90% of recipes.
The Conversion Formula
🔥 The Simple Rule
- Temperature: Subtract 25°F from the oven recipe
- Time: Multiply by 0.8 (= reduce by 20%)
- Check early: At 70% of your new time estimate
Example Conversions
| Recipe | Oven | Air Fryer |
|---|---|---|
| Chicken wings | 425°F, 35 min | 400°F, 22 min |
| French fries | 425°F, 30 min | 400°F, 18 min |
| Salmon fillet | 425°F, 12 min | 400°F, 10 min |
| Chicken breast | 425°F, 20 min | 400°F, 15 min |
| Roasted Brussels | 425°F, 25 min | 400°F, 13 min |
| Pork chops | 400°F, 18 min | 375°F, 12 min |
| Cookies | 350°F, 12 min | 325°F, 8 min |
| Meatballs | 400°F, 22 min | 375°F, 14 min |
Why the Formula Works
Air fryers cook faster and hotter than ovens for three reasons:
- Smaller chamber: Heat is concentrated on the food.
- Faster airflow: The fan moves air about 5x faster than a convection oven, accelerating cooking.
- Closer heating element: Less distance for heat to travel means faster, more direct cooking.
The 25°F reduction compensates for the more aggressive heat. The 20% time reduction compensates for the faster cooking.
When to Break the Formula
Baked Goods (Cakes, Breads)
Reduce temperature by 30-35°F (more than 25°F) because baked goods are sensitive to rapid heat. Also: cover with foil halfway through if the top is browning too fast.
Large Items (Whole Chicken)
Larger items need the full time because the inside cooks at the same rate. Only reduce by 10% for things over 3 lbs.
Frozen Foods
Don't reduce time as much (only 10%) because frozen food needs to fully thaw before cooking. Keep the temperature reduction (-25°F).
Thin, Delicate Items (Fish, Scallops)
Reduce time by 25-30% — these cook fast in an air fryer. Check at 60% of the new time.
Preheat When You Convert
Always preheat your air fryer 3-5 minutes at the cooking temperature when converting an oven recipe. This matches the "pre-heated oven" assumption in the original recipe.
Common Mistakes When Converting
- Using the oven temp: Food burns on the outside, raw inside. Always subtract 25°F.
- Using the oven time: Food is overcooked and dry. Check early.
- Overcrowding: Oven recipes assume a spread-out tray. Air fryer needs a single layer. Cook in batches.
- Skipping shake/flip: Oven recipes sometimes don't require flipping because heat comes from all sides. Air fryers need a shake/flip halfway through for even cooking.
Frequently Asked Questions
Does the formula work for every recipe?
For 90%. Baked goods, large items, and frozen foods need slight adjustments (see sections above). For everything else, -25°F and -20% time is reliable.
What if my recipe says "cook until done"?
Use the formula as a starting point, then check at 70% of the estimated time. Use a thermometer for meats — it's the only reliable way to know doneness.
Do I need to flip food in the air fryer?
Usually yes. Oven recipes often don't require flipping, but air fryers benefit from a shake or flip halfway through for even browning.
Can I use oven pans in my air fryer?
Yes, if they fit in the basket. Silicone, metal, or oven-safe glass all work. Cake pans, ramekins, and small baking dishes are all fair game.