Air fryer settings
— for —
Rule: —
| Food | Air fryer °F | Time vs oven | Tip |
|---|---|---|---|
| Chicken wings | 380°F | 0.7× | Pat dry, single layer, flip halfway. |
| Fries / chips | 400°F | 0.75× | Shake basket every 5 min. |
| Chicken pieces bone-in | 360°F | 0.8× | Skin side up first half. |
| Fish / shrimp | 380°F | 0.7× | Light oil spray, don't overcrowd. |
| Baked goods | 320°F | 0.85× | Tent foil if browning too fast. |
| Vegetables | 380°F | 0.75× | Toss in oil + salt, shake basket. |
| Frozen meals | −25°F from box | 0.8× | Check at 60% of original time. |
| Bacon | 350°F | 0.7× | Drain fat between batches. |
| Steak / chops | 400°F | 0.7× | Rest 5 min after; sear in pan optional. |
How the math works
Air fryers are small convection ovens. Standard rule: subtract 25°F (15°C) from oven temperature and multiply cook time by 0.8. The intense circulating heat cooks food faster and crisps surfaces more aggressively than a static oven.
Food-specific overrides above are tuned from manufacturer guides (Ninja, Cosori, Philips). Always check internal temperature for proteins and pull frozen items at ~60% of stated time on first use to calibrate your model.