The Air Fryer Conversion Calculator turns any conventional oven recipe into the right air fryer temperature and time. Air fryers are essentially compact convection ovens that circulate hot air far more efficiently, so following an oven recipe unchanged usually overcooks or over-browns food. This tool applies the widely used conversion rule so your dish comes out right.
Why air fryer settings differ from oven settings
A conventional oven heats a large chamber and relies on radiant heat and natural convection. An air fryer forces hot air rapidly across food from just a few centimetres away using a high-speed fan. That tight, turbulent airflow transfers heat more efficiently, which means the same browning and crisping happen faster and at a lower temperature. Ignoring this difference leads to burnt crusts on the outside while the interior is still cooking through.
How it works
The calculator applies two standard adjustments to the oven settings you enter:
- Temperature: lowered by about 20°C (25°F), because the rapid air circulation browns food at a lower set point.
- Time: reduced by roughly 20%, since the efficient airflow cooks faster.
You pick Celsius or Fahrenheit, enter the oven temperature and time from the recipe, and the air fryer settings appear instantly. Because models differ, always check food a few minutes early.
Example conversions
A recipe says bake at 200°C for 25 minutes. Converted for an air fryer:
- Temperature: 200 − 20 = 180°C
- Time: 25 × 0.8 = 20 minutes
| Setting | Oven | Air fryer |
|---|---|---|
| Temperature (°C) | 200 | 180 |
| Temperature (°F) | 392 | 356 |
| Time (min) | 25 | 20 |
A second example: roasted chicken thighs at 190°C for 40 minutes in the oven become 170°C for 32 minutes in the air fryer. Start checking at the 28-minute mark.
Practical guidance
Check early, adjust once. The 20% time reduction is a starting point. Thicker cuts — bone-in meat, dense root vegetables — may need only a 15% reduction, while thin items like fish fillets or spring rolls can be ready in 25% less time.
Basket size matters. An overfull basket blocks airflow and effectively turns the air fryer into a slow oven. Cook in batches or toss food halfway through so every surface crisps.
Breaded and frozen foods excel. The convective heat dries surface moisture fast, which is exactly what makes breaded coatings and frozen snacks crisp beautifully. Apply the same temperature-down, time-down rule and expect results that match or beat deep-frying for texture.
Liquid batters need a tweak. Wet batters — tempura, beer batter — can drip through the basket. Coat food lightly in breadcrumbs instead or use a solid tray liner.
Preheating is quick. Most air fryers reach temperature in two to three minutes. For the crispiest results, preheat briefly before adding food; the conversion above assumes the air fryer is already at temperature.
Every calculation runs locally in your browser — nothing is uploaded or stored.