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About this tool
Convert any oven recipe to air fryer settings instantly, with food presets, flip reminders, and safe doneness temps.
The Air Fryer Time & Temp Converter turns any oven recipe into air fryer settings using the standard rule of thumb: drop the temperature by 25°C (50°F) and cut the cooking time by 20%. Enter the oven temperature and minutes from the recipe and it returns the air fryer temperature rounded to the nearest 5°, the adjusted time, when to shake or flip, and when to start checking doneness. It also carries a cheat sheet of tested settings for everyday foods and a table of safe internal temperatures.
Open Air Fryer Time & Temp Converter on AltFTool — it loads instantly in your browser.
Choose °C or °F, then type your recipe's numbers into Oven temperature and Oven time (minutes), or tap one of the Common oven recipes buttons - Roast vegetables, Chicken breast, Cookies or Frozen pizza.
Read the Air fryer setting panel, which updates as you type: the temperature drops by 25°C (50°F) rounded to the nearest 5°, the time is multiplied by 0.8, and tiles below show Shake / flip, Start checking at, and a 3-5 min preheat.
Press Use on any Air fryer cheat sheet row - French fries, Chicken wings, Whole chicken, Fish fillet, Mixed vegetables, Frozen snacks or Reheating pizza - to load its tested settings, then Copy the summary or Download it as air-fryer-conversion.txt.
Every result states the −25°C and ×0.8 arithmetic so you can adjust it yourself for a thicker cut.
Flags conversions above the 200°C/400°F ceiling most basket air fryers have and suggests adding 2-3 minutes at max instead.
Gives a shake/flip point at the halfway mark, a check-early time, and the safe internal temperature for each food group.
Lower the temperature by 25°C (50°F) and reduce the time by about 20%. A recipe calling for 200°C for 30 minutes becomes roughly 175°C for 24 minutes in the air fryer, because the fan moves hot air directly over the food instead of heating a large cavity.
74°C (165°F) for all poultry, measured in the thickest part away from bone. Ground meat and egg dishes are 71°C (160°F), fish is 63°C (145°F), and whole cuts of beef, lamb or pork are 63°C (145°F) with a 3-minute rest. Colour and crispness are not reliable — use an instant-read thermometer. These are general food-safety figures; follow your local food authority's guidance.
3-5 minutes at the cooking temperature is enough for most models, and it matters most for anything you want crisp or seared. Small baskets recover heat quickly, so skipping the preheat mainly costs you a couple of extra minutes rather than ruining the dish.
Almost always overcrowding. Air frying is convection, so hot air has to reach every surface — food stacked in layers steams in its own moisture. Keep everything in a single layer, shake or flip halfway, and if the basket is full either cook in two batches or add 3-5 minutes and shake more often. Never raise the temperature to compensate: the outside burns before the centre cooks.
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