AIRFRYER

Reference

Cheat sheet

Times assume a preheated basket, single layer, shake or flip as noted — models vary, check early.

°C °F

Frozen

Food Temp Time Shake / flip Notes
French fries, thin (frozen) 200°C · 400°F 12–15 min Shake ×2–3 No added oil needed — they are already par-fried.
French fries, thick / steak cut (frozen) 200°C · 400°F 16–19 min Shake ×2–3 Thicker cuts need the extra minutes to cook through the middle.
Chicken nuggets (frozen) ✓ 74°C · 165°F internal 200°C · 400°F 8–12 min Shake @50% Single layer — piled nuggets stay soft where they touch.
Mozzarella sticks (frozen) 190°C · 380°F 6–8 min Flip @50% Cook from frozen and pull them early if cheese starts to leak (sources range 360–400°F).
Fish sticks (frozen) ✓ 63°C · 145°F internal 200°C · 400°F 8–10 min Flip @50% No oil needed; they crisp on their own breading.
Onion rings (frozen) 200°C · 400°F 8–10 min Shake @50% Shake gently — the breading cracks if you are rough with them.
Breaded shrimp (frozen) ✓ 63°C · 145°F internal 200°C · 400°F 8–9 min Shake @50% Overcooking turns them rubbery — check at 8 minutes.
Chicken wings (frozen) ✓ 74°C · 165°F internal 200°C · 400°F 12–15 min Shake @50% Verify 74°C / 165°F internal before saucing.
Egg rolls / pot stickers (frozen) 185°C · 370°F 8–12 min Flip @50% A light brush of oil helps them brown evenly.

Vegetables

Food Temp Time Shake / flip Notes
Broccoli florets 190°C · 380°F 6–10 min Shake @50% Toss in 1–2 tsp oil first or the tips burn before the stems soften.
Brussels sprouts (halved) 190°C · 380°F 14–18 min Shake @50% Start them cut-side down for caramelised faces.
Cauliflower florets 200°C · 400°F 12–15 min Shake @50% Cut florets to a uniform size so they finish together.
Green beans 190°C · 380°F 8–10 min Shake @50% Sources vary from 5 to 15 minutes depending on how blistered you like them.
Carrots (1 cm / ½-in slices) 190°C · 380°F 15–18 min Shake @50% Dense root veg — thinner slices cook considerably faster.
Zucchini (1 cm / ½-in sticks) 200°C · 400°F 8–12 min Shake @50% Pat dry first — high water content makes it steam.
Asparagus 200°C · 400°F 5–8 min Flip @50% Thin spears can be done in 5 minutes — watch them.
Corn on the cob 190°C · 380°F 10–14 min Turn @50% Snap cobs in half if they do not fit the basket flat.
Potato wedges 200°C · 400°F 15–20 min Shake @50% Soak in cold water 15 minutes, dry well, then oil.
Homemade fries (fresh-cut) 190°C · 380°F 15–20 min Shake ×2–3 Soak and dry thoroughly — surface starch is what stops them crisping.
Baked potato (whole) 200°C · 400°F 35–45 min Turn @50% Prick the skin, then rub with oil and salt for a crisp jacket.
Sweet potato (2.5 cm / 1-in cubes) 200°C · 400°F 12–15 min Shake @50% Sugars catch quickly at the edges — check at 12 minutes.

Chicken

Food Temp Time Shake / flip Notes
Wings (fresh, ~1 kg / 2 lb) ✓ 74°C · 165°F internal 200°C · 400°F 15–20 min Flip @50% 74°C / 165°F internal minimum; a light dusting of baking powder crisps the skin.
Breast, boneless (110–200 g / 4–7 oz) ✓ 74°C · 165°F internal 185°C · 370°F 14–20 min Flip @50% Time scales with thickness — pound thick ends flat for an even cook.
Breast, bone-in ✓ 74°C · 165°F internal 190°C · 380°F 25–27 min Flip @50% Measure the thickest part, away from the bone.
Thighs, bone-in ✓ 74°C · 165°F internal 190°C · 380°F 18–22 min Flip @50% Start skin-side down, finish skin-side up for crackling skin.
Thighs, boneless ✓ 74°C · 165°F internal 190°C · 380°F 15–18 min Flip @50% Forgiving cut — a couple of extra minutes will not dry it out.
Drumsticks ✓ 74°C · 165°F internal 185°C · 370°F 18–22 min Flip @50% Leave space between them or the touching sides stay pale.
Tenders (fresh, breaded) ✓ 74°C · 165°F internal 180°C · 360°F 8–10 min Flip @50% Spray the breading with oil so it fries rather than dries.
Whole chicken (1.4–1.8 kg / 3–4 lb) ✓ 74°C · 165°F internal 180°C · 360°F 55–75 min Flip @66–75% Start breast-down; flip about two-thirds through 74°C / 165°F in the thickest part of the thigh; rest 10 minutes before carving.

Meats & Seafood

Food Temp Time Shake / flip Notes
Steak (sirloin / ribeye, 2.5 cm / 1-in) ✓ 63°C · 145°F internal 200°C · 400°F 9–14 min Flip @50% 63°C / 145°F for medium-rare, then rest 3 minutes.
Burger patties (110 g / 4 oz) ✓ 71°C · 160°F internal 185°C · 370°F 12–16 min Flip @50% Ground meat must reach 71°C / 160°F — no pink middles.
Pork chops, bone-in (2.5 cm / 1-in) ✓ 63°C · 145°F internal 200°C · 400°F 12–14 min Flip @50% 63°C / 145°F plus a 3-minute rest; some charts run this at 390°F.
Pork tenderloin ✓ 63°C · 145°F internal 185°C · 370°F 15–20 min Turn @50% 63°C / 145°F plus a 3-minute rest — it carries over several degrees.
Bacon ✓ 63°C · 145°F internal 175°C · 350°F 7–10 min Flip (opt.) Keep at or below 175°C / 350°F to avoid smoke; a splash of water in the drawer helps.
Sausages ✓ 71°C · 160°F internal 190°C · 380°F 12–15 min Turn @50% Do not prick them; ground pork wants 71°C / 160°F.
Salmon fillet (170 g / 6 oz) ✓ 63°C · 145°F internal 190°C · 380°F 8–12 min None Leave undisturbed, skin-side down 63°C / 145°F, or pull at 52–55°C if you like it medium.
White fish fillet (cod, 2.5 cm / 1-in) ✓ 63°C · 145°F internal 190°C · 380°F 8–10 min None Leave undisturbed, or flip very carefully halfway Delicate — it flakes apart if you turn it; 63°C / 145°F.
Shrimp (fresh, peeled) ✓ 63°C · 145°F internal 200°C · 400°F 5–7 min Shake @50% Done when pink and opaque — seconds separate perfect from rubbery.

Extras

Food Temp Time Shake / flip Notes
Toast 200°C · 400°F 4–5 min Flip (opt.) Weigh the bread down with a rack if the fan blows it around.
Hard-boiled eggs 130°C · 270°F 15 min None Soft 10 min, medium 12 min, hard 15 min — straight into an ice bath after.
Reheating pizza 175°C · 350°F 3–4 min None Single layer; a thick rising crust needs an extra minute.
Reheating leftovers (general) ✓ 74°C · 165°F internal 175°C · 350°F 3–6 min Toss @50% Crisps far better than a microwave; leftovers want 74°C / 165°F.

42 foods — internal temperatures follow the USDA safe minimums. Always check meat, poultry and fish with an instant-read thermometer; colour is not doneness.