Most foods air fry at 350–400°F (175–200°C) for 8–25 minutes; meat is done by internal temperature, not time. The chart below covers 50+ foods in °F and °C for a standard 5–6 quart air fryer — chicken, beef, pork, fish, vegetables, frozen foods and holiday sides.
Two golden rules: shake or flip halfway, and use a thermometer for meat. Safe internal temperatures from the USDA safe temperature chart: chicken and turkey 165°F / 74°C, ground beef and pork 160°F / 71°C, whole cuts of beef, pork and lamb 145°F / 63°C plus a 3-minute rest, fish 145°F / 63°C. If the reading is lower, it goes back in. No exceptions for “it looks done.”
Tip: tap “Print” in your browser to print this chart, or save the Pinterest image at the bottom of the page.
What these times assume
These are reference ranges, not stopwatch promises. Every time below assumes four things, and each one you change moves the clock:
| Assumption | If yours is different |
|---|---|
| 1,500–1,800 W basket air fryer, 5–6 qt | 1,200–1,499 W: add 10–15%. Under 1,200 W: add 20–30% (full wattage chart) |
| Preheated 3–5 minutes | Not preheated: add 2–3 minutes to anything under 20 minutes |
| Single layer, basket no more than about half full | Basket packed to the top: expect up to 50% longer, with soggy spots |
| Raw food straight from the fridge (about 40°F / 4°C) | Frozen raw meat: plan on roughly 50% longer, per USDA guidance on cooking from frozen |
The first number in each range is where to start checking, not where to stop. An air fryer drawer opens in a second and loses very little heat, so checking early costs you almost nothing. Overcooking costs you dinner.
Chicken and turkey
| Food | Temp | Time | Notes |
|---|---|---|---|
| Chicken breast, boneless (6–8 oz / 170–225 g) | 375°F / 190°C | 18–22 min | Flip halfway |
| Chicken thighs, boneless | 380°F / 195°C | 16–20 min | |
| Chicken thighs, bone-in, skin-on | 380°F / 195°C | 22–26 min | Skin side up last 10 min |
| Chicken drumsticks | 380°F / 195°C | 22–25 min | Turn halfway |
| Chicken wings | 380°F / 195°C | 22–25 min | Then 400°F / 200°C for 3–5 min for extra crisp |
| Chicken tenders, breaded | 400°F / 200°C | 11–13 min | Recipe |
| Whole chicken (3–4 lb / 1.4–1.8 kg) | 360°F / 180°C | 50–60 min | Breast side down first half; to 165°F / 74°C |
| Turkey breast, boneless (3 lb / 1.4 kg) | 350°F / 175°C | 55–65 min | To 165°F / 74°C · Recipe |
Beef, pork and lamb
| Food | Temp | Time | Notes |
|---|---|---|---|
| Burgers, 1/4 lb (115 g) patties | 370°F / 185°C | 8–10 min | Flip halfway |
| Steak, 1 inch (2.5 cm) | 400°F / 200°C | 10–14 min | 145°F / 63°C + 3 min rest (USDA) |
| Meatballs, 1.5 inch (4 cm) | 380°F / 195°C | 9–12 min | |
| Pork chops, boneless, 1 inch (2.5 cm) | 380°F / 195°C | 10–14 min | 145°F / 63°C |
| Pork tenderloin (1 lb / 450 g) | 400°F / 200°C | 18–22 min | 145°F / 63°C |
| Sausages, raw | 360°F / 180°C | 12–15 min | Turn halfway |
| Bacon | 350°F / 175°C | 8–12 min | Lower temp = less smoke |
| Lamb chops, 1 inch (2.5 cm) | 400°F / 200°C | 8–10 min | |
| Ham, fully cooked (3–4 lb), wrapped | 320°F / 160°C | 12–14 min per lb | To 140°F / 60°C (165°F / 74°C if leftover) · Recipe |
Fish and seafood
| Food | Temp | Time | Notes |
|---|---|---|---|
| Salmon fillets, 1 inch (2.5 cm) | 390°F / 200°C | 8–10 min | Skin side down, no flip |
| White fish fillets (cod, tilapia) | 380°F / 195°C | 8–12 min | |
| Breaded fish fillets, homemade | 400°F / 200°C | 10–12 min | |
| Shrimp/prawns, large, raw | 400°F / 200°C | 5–7 min | |
| Scallops | 400°F / 200°C | 5–7 min | Pat very dry |
Vegetables
| Food | Temp | Time | Notes |
|---|---|---|---|
| Asparagus | 400°F / 200°C | 6–8 min | |
| Broccoli florets | 375°F / 190°C | 8–10 min | Toss well in oil |
| Brussels sprouts, halved | 375°F / 190°C | 14–16 min | Recipe |
| Carrots, sticks | 380°F / 195°C | 12–15 min | |
| Cauliflower florets | 390°F / 200°C | 12–15 min | |
| Corn on the cob | 380°F / 195°C | 10–12 min | |
| Green beans, fresh | 380°F / 195°C | 8–10 min | |
| Mushrooms, halved | 380°F / 195°C | 8–10 min | |
| Bell peppers, strips | 380°F / 195°C | 8–10 min | |
| Zucchini, rounds | 400°F / 200°C | 10–12 min | |
| Potatoes, baked (medium, whole) | 400°F / 200°C | 35–45 min | Prick first |
| Potatoes, roast (parboiled) | 400°F / 200°C | 22–25 min | Recipe |
| Potato wedges, raw | 400°F / 200°C | 18–22 min | |
| Homemade fries, 1/4 inch (6 mm) | 380°F / 195°C | 15–20 min | Soak and dry first |
| Sweet potato cubes, 1 inch (2.5 cm) | 380°F / 195°C | 16–18 min | Recipe |
Frozen foods
| Food | Temp | Time | Notes |
|---|---|---|---|
| Frozen fries, thin | 400°F / 200°C | 12–16 min | No extra oil needed |
| Frozen fries, thick/steak | 400°F / 200°C | 16–20 min | |
| Frozen tater tots | 400°F / 200°C | 12–15 min | |
| Frozen chicken nuggets | 400°F / 200°C | 8–10 min | |
| Frozen fish sticks | 400°F / 200°C | 8–10 min | |
| Frozen mozzarella sticks | 380°F / 195°C | 6–8 min | Don’t overcook — they burst |
| Frozen pizza rolls | 380°F / 195°C | 6–8 min | |
| Frozen burger patties | 380°F / 195°C | 12–15 min | |
| Frozen spring rolls / egg rolls | 390°F / 200°C | 10–12 min | |
| Frozen meat pies / sausage rolls | 350°F / 175°C | 15–20 min | Check the center is hot |
Holiday and leftovers
| Food | Temp | Time | Notes |
|---|---|---|---|
| Green bean casserole (7-inch dish) | 350°F / 175°C | 13–14 min | Recipe |
| Stuffing (7-inch dish) | 325°F / 160°C | 20 min | Covered 15, uncovered 5 |
| Dinner rolls, reheat | 300°F / 150°C | 3–4 min | |
| Leftover turkey slices, reheat | 300°F / 150°C | 5–7 min | In foil with a splash of stock |
| Leftover pizza | 350°F / 175°C | 3–4 min | Best pizza reheat there is |
| Leftover roast potatoes | 380°F / 195°C | 5–6 min |
Read next: 12 Things You Should Never Put in Your Air Fryer
How to adapt any oven recipe
- Lower the temperature by 25°F (about 15°C).
- Cut the time by about 20%, and check early.
- Use less food — single layer only.
- Shake or flip halfway.
Example: an oven recipe that says 425°F (220°C) for 25 minutes becomes roughly 400°F (200°C) for 18–20 minutes in the air fryer.
Basket vs. oven-style air fryers
- Basket air fryers (most common): times above apply. Shake the basket halfway.
- Oven-style air fryers with trays: often cook slightly faster on the top rack. Swap trays halfway and start checking 2 minutes early.
- Small baskets (2–4 qt): cook in smaller batches; times stay about the same per batch.
Thicker food needs a lower temperature, not just more time
The most common air fryer complaint is chicken that looks perfect and is still pink inside. The reason is simple: the fan blows air at 375–400°F across the surface, so the outside browns at the same speed no matter how thick the piece is. The center heats by conduction, and that takes longer the thicker the piece.
Rule of thumb: past about 1.5 inches (4 cm) thick, drop the temperature 25°F (15°C) and add time. The crust gets a chance to wait for the middle.
| Boneless chicken breast | Temp | Time | Why |
|---|---|---|---|
| 5–6 oz (140–170 g), under 1 inch | 375°F / 190°C | 14–18 min | Thin enough to cook through before it dries |
| 8 oz (225 g), about 1.25 inches | 375°F / 190°C | 18–22 min | The chart time |
| 10–12 oz (280–340 g), 1.5 inches+ | 350°F / 175°C | 24–28 min | Lower heat keeps the outside from going leathery |
| Any size, pounded to 3/4 inch (2 cm) | 400°F / 200°C | 10–12 min | Even thickness = even cooking |
Supermarket breasts in the US often run 10 oz or more, which is why so many people find the “18 minutes” they read online too short. Weigh one, or pound it flat.
How to tell it’s done (food by food)
| Food | The real test |
|---|---|
| Chicken, turkey, duck | 165°F / 74°C in the thickest part, away from bone (FoodSafety.gov chart) |
| Burgers, meatballs, sausage | 160°F / 71°C (poultry sausage and turkey burgers: 165°F / 74°C) |
| Steak, chops, pork tenderloin | 145°F / 63°C, then rest 3 minutes |
| Fish | 145°F / 63°C, or flesh flakes and is opaque all the way through |
| Shrimp and scallops | Opaque and firm; shrimp curl into a loose “C” |
| Leftovers and casseroles | 165°F / 74°C in the center |
| Potatoes and root vegetables | A knife slides into the biggest piece with no resistance |
| Green vegetables | Browned edges, still bright in the middle |
| Frozen breaded snacks | Hot all the way through; cut the biggest one open |
Push the thermometer in from the side on thin cuts, so the tip sits in the middle and not out the other side. The USDA thermometer guide shows where to place it for each kind of meat.
Mistakes that throw off every time on this chart
- Doubling the batch and keeping the time. Twice the fries is not 15 minutes. It’s two batches of 15, or one soggy batch of 25.
- Skipping the shake. The food touching the basket floor browns slower than the food on top. One shake at the halfway mark evens it out.
- Wet food. Water on the surface has to steam off before anything browns. Pat chicken, fish and washed vegetables dry; it can save 2–3 minutes and gets a better crust.
- Too little oil on fresh vegetables. About 1 teaspoon per cup of vegetables is enough. Zero oil gives you dried-out, leathery broccoli.
- Cooking frozen and fresh the same way. Frozen fries are par-fried and need no oil. Raw potatoes need oil and usually a soak.
- Trusting color for meat. Browning depends on sugar, fat and air speed. Temperature is the only test that means safe.
Cooking for a crowd: batch math
For four or more people, plan in batches. A 5.8-qt basket holds roughly:
| Food | Per batch (single layer) | Batches for 6 people |
|---|---|---|
| Chicken thighs, bone-in | 4–5 pieces | 2 |
| Chicken wings | 1.5 lb (680 g) | 2–3 |
| Fries, fresh-cut | 1 lb (450 g) of potatoes | 2 |
| Brussels sprouts, halved | 1 lb (450 g) | 2 |
| Salmon fillets, 6 oz | 3–4 | 2 |
| Burgers, 1/4 lb | 4 | 2 |
Keep the first batch warm in a 200°F (95°C) oven on a rack, then give everything 1–2 minutes back in the air fryer together just before serving. Hot food should stay at 140°F (60°C) or above if it’s going to sit; the USDA danger zone page explains why 2 hours at room temperature is the limit.
Holiday recipes from this chart
FAQ
Do I need to preheat my air fryer?
For most foods, preheating for 3–5 minutes gives slightly crispier results and more predictable times. For long cooks like roasts, it doesn't matter much. These times assume a preheated air fryer for foods under 20 minutes.
How do I convert oven recipes to the air fryer?
A good starting rule: lower the temperature by about 25°F (15°C) and cut the time by about 20%. Check early, and shake or flip halfway.
Why do times vary between air fryers?
Wattage, basket size and fan design all change how fast food cooks. Oven-style air fryers tend to cook a little faster than baskets. Use the times as a starting point and check a minute or two early.
Sources
- USDA FSIS: Safe Minimum Internal Temperature Chart
- FoodSafety.gov: Cook to a Safe Minimum Internal Temperature
- USDA FSIS: Food Thermometers
We check temperatures and safety advice against these official sources. Spotted something wrong? Email hello@shakethebasket.com.
