Air fryer cooking times and temperatures
Here you will find the cooking times and temperatures for 205 popular air fryer dishes in one table. The figures come from each recipe, where you will also find variations for size and thickness. Times are a guide and apply to a single layer in a basket air fryer; meat and fish are only ready once they reach the right core temperature.
Chicken and other poultry
| Dish | Temp. | Time | Core |
|---|---|---|---|
| Buffalo WingsFresh buffalo wings | 200 °C | 25 min | 75 °C |
| Chicken BitesChicken bites, 2.5 cm cubes | 200 °C | 10 min | 75 °C |
| Chicken BreastChicken breast, 3 cm thick | 180 °C | 18 min | 75 °C |
| Chicken BurgersHomemade chicken burgers, 2 cm | 180 °C | 14–15 min | 75 °C |
| Chicken CrownChicken crown, 1 kg | 180 °C | 45 min | 75 °C |
| Chicken DrumsticksChicken drumsticks, 120 g | 190 °C | 22 min | 75 °C |
| Chicken FajitasChicken breast strips, 1.5 cm | 200 °C | 14 min | 75 °C |
| Chicken FilletThin chicken fillets, 1 cm | 190 °C | 10–12 min | 75 °C |
| Chicken GoujonsHomemade chicken goujons | 200 °C | 10–12 min | 75 °C |
| Chicken KebabChicken thigh kebabs, 3 cm | 190 °C | 14 min | 75 °C |
| Chicken KievHomemade chicken kiev | 180 °C | 22 min | 75 °C |
| Chicken LegsChicken legs, 350 g | 180 °C | 38 min | 75 °C |
| Chicken Mini FilletsChicken mini fillets, 40 g | 190 °C | 10 min | 75 °C |
| Chicken NuggetsHomemade chicken nuggets | 200 °C | 10 min | 75 °C |
| Chicken SchnitzelChicken schnitzel, 1 cm thick | 190 °C | 12–14 min | 75 °C |
| Chicken SkewersChicken skewers, 3 cm pieces | 190 °C | 12–14 min | 75 °C |
| Chicken ThighsBone-in, skin-on chicken thighs | 190 °C | 24 min | 75 °C |
| Chicken WingsRaw chicken wings | 200 °C | 25 min | 75 °C |
| Duck BreastDuck breast, 220 g | 180 °C | 16–18 min | 75 °C |
| Duck LegsDuck legs, 300 g | 180 °C | 35–40 min | 75 °C |
| Hunter's ChickenFresh bacon-wrapped breasts | 190 °C | 18 min | 75 °C |
| Salt and Pepper ChickenChicken breast pieces, 2.5 cm | 200 °C | 12 min | 75 °C |
| Southern Fried ChickenChicken breast steaks | 190 °C | 14 min | 75 °C |
| Tandoori ChickenDrumsticks or bone-in thighs | 190 °C | 25 min | 75 °C |
| Turkey Breast SteaksTurkey breast steaks, 1.5 cm | 190 °C | 10–12 min | 75 °C |
| Turkey BurgersFresh turkey burgers, 2 cm | 190 °C | 12 min | 75 °C |
| Turkey CrownBone-in turkey crown, 1.5 kg | 180 °C | 55–60 min | 75 °C |
| Turkey DrumsticksLarge turkey drumsticks, 500 g | 180 °C | 38–40 min | 75 °C |
| Vegetarian NuggetsFrozen meat-free nuggets | 190 °C | 10–12 min | – |
| Whole ChickenWhole chicken, 1.5 kg | 180 °C | 55–60 min | 75 °C |
Meat
| Dish | Temp. | Time | Core |
|---|---|---|---|
| BaconStreaky bacon | 180 °C | 8–10 min | – |
| Black PuddingBlack pudding slices, 1 cm | 200 °C | 6–8 min | 75 °C |
| BratwurstRaw bratwurst | 180 °C | 12–14 min | 75 °C |
| BurgersFresh beef burgers, 150 g | 180 °C | 10–12 min | 75 °C |
| ChipolatasChilled chipolatas | 180 °C | 10–12 min | 75 °C |
| Crispy Chilli BeefCrispy chilli beef strips | 200 °C | 10–12 min | 70 °C |
| Fillet SteakFillet steak, 4 cm, medium-rare | 200 °C | 10–12 min | 55 °C |
| Frozen MeatballsPre-cooked frozen meatballs | 180 °C | 10–12 min | 75 °C |
| Frozen SausagesFrozen pork sausages | 180 °C | 16–18 min | 75 °C |
| Gammon JointGammon joint 1 kg, simmered | 180 °C | 20 min | 70 °C |
| Gammon SteakGammon steak, 1.5–2 cm | 180 °C | 11 min | 70 °C |
| Lamb ChopsLamb loin chops, 2.5 cm, pink | 200 °C | 8–10 min | 60 °C |
| Lamb KoftasLamb koftas on skewers | 190 °C | 10–12 min | 75 °C |
| Lamb SteaksLamb leg steaks, 2 cm, pink | 200 °C | 10 min | 60 °C |
| LasagneHomemade beef lasagne | 180 °C | 28–30 min | 75 °C |
| Leg of LambHalf leg of lamb, 1 kg, bone in, pink | 180 °C | 40–45 min | 60 °C |
| Liver PâtéChicken liver pâté, 4 ramekins | 150 °C | 30 min | 75 °C |
| MeatballsRaw meatballs, 25 g | 180 °C | 10–12 min | 75 °C |
| MeatloafMeatloaf, 500 g | 170 °C | 35 min | 75 °C |
| PiesFrozen individual pies | 180 °C | 20–25 min | 75 °C |
| Pigs in BlanketsChilled pigs in blankets | 180 °C | 15 min | 75 °C |
| Pork BellyPork belly slices, 1.5 cm | 190 °C | 20 min | 70 °C |
| Pork ChopsBone-in pork chops, 2 cm | 190 °C | 12 min | 70 °C |
| Pork FilletWhole pork fillet, 450 g | 190 °C | 18 min | 70 °C |
| Pork Loin SteaksPork loin steaks, 2 cm | 190 °C | 11 min | 70 °C |
| Pork MedallionsPork medallions, 2 cm | 200 °C | 8–9 min | 70 °C |
| Pork RibsPork spare ribs in foil | 170 °C | 35 min | 90 °C |
| Pork SchnitzelPork schnitzel, 7 mm | 190 °C | 12 min | 70 °C |
| Pork Shoulder SteaksPork shoulder steaks, 1.5–2 cm | 190 °C | 14 min | 70 °C |
| Pork SteaksBoneless pork steaks, 1.5 cm | 190 °C | 10 min | 70 °C |
| Pulled PorkPork shoulder chunks, 5 cm | 160 °C | 1 hr 30 min | 95 °C |
| Ribeye SteakRibeye, 2.5 cm, medium-rare | 200 °C | 8 min | 55 °C |
| Roast BeefBeef topside, 1 kg, medium-rare | 180 °C | 35–40 min | 55 °C |
| Roast Pork with CracklingPork loin joint, 1 kg | 180 °C | 58–60 min | 70 °C |
| Rump SteakRump steak, 2.5 cm, medium-rare | 200 °C | 8 min | 55 °C |
| Sausage RollsHomemade large sausage rolls | 180 °C | 18 min | 75 °C |
| SausagesPork sausages (standard) | 180 °C | 12–15 min | 75 °C |
| Scotch EggsHomemade scotch eggs | 180 °C | 15 min | 75 °C |
| Sirloin SteakSirloin steak, medium-rare, 2.5 cm | 200 °C | 8 min | 55 °C |
| Smash BurgersFresh smash patties, 6–7 mm | 200 °C | 5–6 min | 75 °C |
| SteakSteak, medium-rare, 2.5 cm | 200 °C | 8 min | 55 °C |
| Stuffing BallsSausage stuffing balls, 40 g | 180 °C | 14–16 min | 75 °C |
| Toad in the HoleHomemade toad in the hole, for 2 | 190 °C | 18–20 min | 75 °C |
Fish and seafood
| Dish | Temp. | Time | Core |
|---|---|---|---|
| CodCod fillets, 2.5 cm | 180 °C | 10–12 min | 60 °C |
| Fish and ChipsHomemade crumbed fish, 2 cm | 200 °C | 10–12 min | 60 °C |
| Fish CakesFrozen breaded fish cakes | 190 °C | 14–16 min | 75 °C |
| Fish FingersFrozen fish fingers | 200 °C | 8–10 min | 75 °C |
| Frozen FishFrozen breaded fish fillets | 190 °C | 12–14 min | 75 °C |
| Frozen SalmonFrozen fillets, 150 g | 180 °C | 15–18 min | 52 °C |
| HaddockHaddock fillet with crumb, 150 g | 190 °C | 8–10 min | 60 °C |
| PrawnsRaw king prawns, peeled | 200 °C | 6–8 min | 63 °C |
| Salmon BitesHoney soy salmon bites | 200 °C | 6–8 min | 52 °C |
| Salmon en CrouteIndividual homemade parcels | 180 °C | 18–20 min | 52 °C |
| Salmon FilletSkin-on fillet, 3 cm | 200 °C | 8–10 min | 52 °C |
| SalmonFresh fillets, 150 g | 180 °C | 10 min | 52 °C |
| ScampiFrozen breaded scampi | 180 °C | 8–10 min | 75 °C |
| Sea BassSea bass fillets, 120 g | 200 °C | 6–8 min | 60 °C |
| Tuna SteakTuna steak, pink centre | 200 °C | 6 min | 52 °C |
Potatoes and chips
| Dish | Temp. | Time | Core |
|---|---|---|---|
| Carrot FriesCarrot sticks, 1 cm | 190 °C | 15 min | – |
| Diced PotatoesRaw diced potatoes, 2 cm | 200 °C | 18–20 min | – |
| Frozen ChipsStraight-cut oven chips | 200 °C | 15–18 min | – |
| Hash BrownsFrozen hash browns, triangles | 200 °C | 12 min | – |
| Hasselback PotatoesMedium hasselback potatoes, 200 g | 190 °C | 35–40 min | – |
| Homemade ChipsThin chips, 1 cm | 200 °C | 18–22 min | – |
| Jacket PotatoesMedium jacket potato, 250 g | 200 °C | 40–45 min | – |
| New PotatoesHalved new potatoes | 200 °C | 20–22 min | – |
| Potato SkinsFresh baking potatoes, baked first | 200 °C | 40–45 min | – |
| Potato WafflesFrozen potato waffles | 190 °C | 8–10 min | – |
| Potato WedgesFresh potato wedges | 200 °C | 20–25 min | – |
| Roast PotatoesPar-boiled potatoes, 4–5 cm | 200 °C | 25–30 min | – |
| RöstiPotato rosti, 10 cm round | 190 °C | 14–16 min | – |
| Smashed PotatoesBaby potatoes, smashed 1.5 cm | 200 °C | 15–18 min | – |
| Sweet Potato FriesFresh fries, 1 cm | 200 °C | 15–18 min | – |
| Sweet PotatoesSweet potato cubes, 2 cm | 200 °C | 15–20 min | – |
| Tortilla ChipsFlour wraps, 25 cm | 180 °C | 4–5 min | – |
Vegetables
| Dish | Temp. | Time | Core |
|---|---|---|---|
| AsparagusFresh asparagus, medium spears | 200 °C | 6–8 min | – |
| AubergineAubergine slices, 1 cm | 200 °C | 10–12 min | – |
| BroccoliFresh broccoli florets | 190 °C | 8–10 min | – |
| Brussels SproutsHalved fresh sprouts | 190 °C | 12–14 min | – |
| Bubble and SqueakBubble and squeak cakes, 2 cm | 190 °C | 12 min | – |
| Butternut SquashButternut squash cubes, 2.5 cm | 200 °C | 15 min | – |
| CabbageCabbage steaks, 2 cm | 190 °C | 12–14 min | – |
| CarrotsHoney roast carrot batons | 190 °C | 15–18 min | – |
| CauliflowerRoasted cauliflower florets | 200 °C | 12–14 min | – |
| ChickpeasSmoky chickpeas from a tin | 190 °C | 12–15 min | – |
| Corn on the CobFresh corn cobs | 200 °C | 10–12 min | – |
| CourgetteCrumbed courgette fries | 200 °C | 10–12 min | – |
| FalafelHomemade falafel, dried chickpeas | 190 °C | 15 min | – |
| Frozen VegetablesFrozen mixed vegetables | 200 °C | 10–14 min | – |
| Green BeansFresh fine green beans | 200 °C | 8–10 min | – |
| HalloumiHalloumi slices, 1 cm | 200 °C | 8 min | – |
| Hispi CabbageHispi cabbage wedges | 190 °C | 10–12 min | – |
| Honey Roast ParsnipsHoney roast parsnip batons | 190 °C | 20 min | – |
| KaleKale chips, curly kale | 150 °C | 6–8 min | – |
| LeeksLeek halves, 8 cm lengths | 180 °C | 12 min | – |
| MushroomsSliced or halved mushrooms | 180 °C | 10 min | – |
| Onion BhajisHomemade onion bhajis | 180 °C | 14 min | – |
| Onion RingsFrozen onion rings | 200 °C | 8–10 min | 75 °C |
| OnionsSliced onions, 5 mm | 180 °C | 15 min | – |
| Padron PeppersFresh padron peppers | 200 °C | 6 min | – |
| Patatas BravasParboiled 2.5 cm cubes | 200 °C | 20 min | – |
| PlantainRipe plantain slices, 1.5 cm | 200 °C | 10–12 min | – |
| PumpkinPumpkin cubes, 2.5 cm | 180 °C | 15–18 min | – |
| RadishesHalved radishes | 200 °C | 12 min | – |
| Roast ChestnutsFresh chestnuts in shells | 200 °C | 20 min | – |
| Roast VegetablesMediterranean vegetables | 200 °C | 15 min | – |
| Roasted BeetrootBeetroot cubes, 2 cm | 190 °C | 22–25 min | – |
| Roasted GarlicWhole garlic bulb in foil | 180 °C | 20 min | – |
| Roasted PeppersWhole peppers | 200 °C | 20 min | – |
| Roasted TomatoesTomato halves, large | 180 °C | 8–10 min | – |
| SpinachCrispy spinach chips | 150 °C | 4–6 min | – |
| Stuffed MushroomsLarge closed cup mushrooms | 180 °C | 10–12 min | – |
| Stuffed PeppersStuffed pepper halves, rice filling | 180 °C | 18 min | – |
| TofuTofu cubes, 2 cm | 200 °C | 15 min | – |
| Vegan Corn RibsFresh corn ribs | 200 °C | 10 min | – |
| Vegetable CrispsPotato crisps | 160 °C | 10–12 min | – |
Eggs
| Dish | Temp. | Time | Core |
|---|---|---|---|
| Boiled EggsSoft-boiled, runny yolk | 150 °C | 10 min | – |
| Eggy BreadSweet eggy bread, 4 slices | 180 °C | 8–10 min | – |
| Fried EggsRunny yolk | 180 °C | 4–5 min | – |
| Poached EggsRunny yolk | 160 °C | 6–7 min | – |
| QuicheHomemade quiche Lorraine, 18 cm | 160 °C | 25–30 min | 75 °C |
| Scrambled EggsScrambled eggs, 4 eggs | 180 °C | 8 min | – |
Bread, cakes and baking
| Dish | Temp. | Time | Core |
|---|---|---|---|
| Apple CrumbleFour ramekins | 170 °C | 18–20 min | – |
| Apple PieApple pie, 15 cm tin | 170 °C | 28–32 min | – |
| BagelsHomemade yoghurt bagels | 180 °C | 13 min | – |
| Baked OatsBanana baked oats, 350 ml ramekin | 170 °C | 15 min | – |
| Banana BreadBanana bread, 450 g loaf tin | 160 °C | 38–40 min | – |
| Banana MuffinsBanana muffins, standard | 160 °C | 14 min | – |
| Blueberry MuffinsFresh blueberry muffins | 160 °C | 14 min | – |
| Bread and Butter PuddingClassic pudding, 18 cm dish | 160 °C | 22–25 min | – |
| BreadSmall white loaf, 300 g flour | 180 °C | 20–22 min | – |
| BrowniesBrownies, 15 cm square tin | 160 °C | 22–25 min | – |
| Cheese on ToastCheese on toast | 180 °C | 6 min | – |
| Cheese ToastieCheese toastie | 180 °C | 6–8 min | – |
| CheesecakeBaked cheesecake, 15 cm tin | 150 °C | 35–40 min | – |
| Chocolate CakeChocolate cake, 15 cm round tin | 160 °C | 28–30 min | – |
| Chocolate MuffinsChocolate muffins | 160 °C | 15 min | – |
| ChurrosHomemade churros, 10 cm | 190 °C | 10 min | – |
| CookiesChocolate chip cookies, 40 g | 160 °C | 8–10 min | – |
| CroissantsFrozen ready-to-bake croissants | 160 °C | 8–10 min | – |
| CupcakesVanilla cupcakes | 160 °C | 12–14 min | – |
| DoughnutsCinnamon sugar doughnuts | 180 °C | 8 min | – |
| FlapjacksClassic flapjacks, 9 squares | 160 °C | 15 min | – |
| Fried BreadFried bread, thick slices | 180 °C | 5–7 min | – |
| Garlic BreadHomemade garlic baguette | 180 °C | 4–6 min | – |
| Lemon Drizzle CakeLemon drizzle loaf, 450 g tin | 160 °C | 30–32 min | – |
| MeringuesMeringue nests, 6 cm | 100 °C | 35–40 min | – |
| MuffinsBasic muffins | 160 °C | 14 min | – |
| Naan BreadFresh naan | 180 °C | 2–3 min | – |
| PancakesThick pancakes in moulds | 180 °C | 8 min | – |
| PizzaFresh 20 cm pizza | 200 °C | 6–8 min | 75 °C |
| Rice PuddingRice pudding, 4 portions | 150 °C | 55–60 min | – |
| SconesPlain scones | 170 °C | 11 min | – |
| ShortbreadShortbread fingers, 1 cm | 150 °C | 11–12 min | – |
| ToastStandard sliced bread | 180 °C | 3–4 min | – |
| Victoria SpongeVictoria sponge, 15 cm tin | 160 °C | 20–22 min | – |
Snacks and other dishes
| Dish | Temp. | Time | Core |
|---|---|---|---|
| Baked CamembertWhole camembert, 250 g | 180 °C | 12 min | – |
| CroutonsStandard croutons, 2 cm cubes | 180 °C | 5–7 min | – |
| CrumpetsFresh crumpets | 180 °C | 3–4 min | – |
| Dumplings and GyozaFrozen gyoza, 20 g each | 180 °C | 10–12 min | 75 °C |
| FrittataFrittata in an 18 cm dish | 160 °C | 13–15 min | – |
| GnocchiChilled gnocchi, from the pack | 200 °C | 10–12 min | – |
| GranolaClassic oat granola | 150 °C | 8–10 min | – |
| Mac and CheeseFresh mac and cheese, 18 cm dish | 180 °C | 10 min | – |
| NachosNachos with cheese and beans | 180 °C | 4–5 min | – |
| OmeletteCheese and mushroom, 4 eggs | 180 °C | 9–10 min | – |
| PaneerPaneer tikka cubes, 3 cm | 200 °C | 10–12 min | – |
| Part-Baked RollsChilled part-baked rolls | 180 °C | 6–8 min | – |
| Pasta BakeTomato and mozzarella pasta bake | 180 °C | 12–15 min | – |
| PopcornPlain kernels, 60 g | 190 °C | 8–10 min | – |
| QuesadillasCheese and vegetable quesadilla | 190 °C | 5–6 min | – |
| RisottoMushroom risotto | 180 °C | 30–35 min | – |
| SamosasHomemade samosas with filo | 190 °C | 10–12 min | – |
| Spring RollsFrozen vegetable spring rolls | 200 °C | 10–12 min | – |
| Yorkshire PuddingsSmall puddings, fresh batter | 200 °C | 15 min | – |
Core temperatures
The safest way to tell whether meat and fish are cooked is to measure with a meat thermometer in the thickest part. Figures marked FSA come from the Food Standards Agency (FSA): food is safe once it has been heated to 70 °C for 2 minutes or 75 °C for 30 seconds, and should be steaming hot all the way through with no pink meat. This page uses 75 °C as the target for poultry, minced meat, offal, rolled joints and reheated food. Figures marked common kitchen practice are the temperatures at which many cooks take steaks, lamb and fish out of the air fryer so they stay juicy; the FSA does not give numbers for them. If you take food out a little early, remember the temperature rises by 2–3 degrees while it rests.
| Food | Core temperature | Source |
|---|---|---|
| Chicken, turkey and duck | 75 °C | FSA guidance |
| Minced meat (burgers, sausages, meatballs) | 75 °C | FSA guidance |
| Offal (liver, pâté) | 75 °C | FSA guidance |
| Rolled joints | 75 °C | FSA guidance |
| Reheated food and ready meals | 75 °C, steaming hot all the way through | FSA guidance |
| Pork, whole cuts (chops, loin, belly, gammon) | 70 °C, then rest | FSA guidance |
| Beef steak and joints, rare | 50–52 °C | Common kitchen practice |
| Beef steak and joints, medium-rare | 55–57 °C | Common kitchen practice |
| Beef steak and joints, medium | 60–63 °C | Common kitchen practice |
| Lamb, pink | 60 °C | Common kitchen practice |
| Lamb, well done | 70 °C | Common kitchen practice |
| Salmon | 50–55 °C | Common kitchen practice |
| White fish (cod, haddock) | 60 °C | Common kitchen practice |
| Prawns | 63 °C, opaque and pink | Common kitchen practice |
Rules of thumb
- 160 °C for cakes, muffins, eggs and anything that needs to cook through without darkening too much.
- 180 °C for meat, chicken, fish and most everyday dishes.
- 200 °C for chips, potatoes, vegetables and crusts that should be crisp.
- Frozen: the same temperature, but 30–60% more time. Shake or turn the basket halfway through.
- Oven to air fryer: 20 °C lower and 20–25% less time.
Related guides: how to convert oven recipes to the air fryer and frozen food in an air fryer. You will find more advice in the articles section.
Frequently asked questions
What temperature should I cook at in an air fryer?
Most dishes work well at 180–200 °C. Meat and poultry usually cook at around 180 °C, and chips and vegetables that need to be crisp at 200 °C. Cakes and baking go in at 160 °C so they cook through before the surface darkens too much.
Does an air fryer need preheating?
For meat, fish and anything that should be crisp it is worth it. Preheating for 3 to 5 minutes gives more even cooking and a better crust. For reheating and ready-prepared products it matters less.
How much longer does frozen food take in an air fryer?
Allow roughly 30–60% more time than for fresh food, and shake or turn the basket halfway through. Meat and poultry must always reach the recommended core temperature, including when they come straight from the freezer.
Can I use oven times in an air fryer?
As a general rule, lower the temperature by about 20 °C and cut the time by 20–25% compared with a fan oven. Always check a few minutes before the end, because air fryers differ in power.
Why do cooking times differ between air fryers?
Basket size, power and the amount of food all affect cooking. A full basket means poorer air circulation and longer times. The times on this page are a guide for a single layer in a standard basket air fryer.
What core temperature should meat reach?
The Food Standards Agency says food is safe once it has been heated to 70 °C for 2 minutes or 75 °C for 30 seconds, so aim for 75 °C in the centre of poultry, minced meat, sausages and reheated food, and 70 °C for whole cuts of pork. Steaks and whole cuts of beef and lamb can stay pink in the middle if the outside is properly cooked. The FSA gives no figures for these, so the temperatures in the table are common kitchen practice.