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This air fryer cooking times chart is meant as a starting point, not an exact rule. It gathers the ranges we use in our recipes and guides. Every air fryer heats differently, and the result changes with the amount of food, the thickness of the pieces, and whether they start out cold, at room temperature or frozen. That's why all values are approximate: start at the short end, check, and adjust.
Approximate chart by food
| Food | Approximate temperature | Approximate time | Note |
|---|---|---|---|
| Homemade fries, medium cut | 180 °C (350 °F) | 12-15 min | Shake halfway; dry well first |
| Homemade fries, thick cut | 180 °C (350 °F) | 18-22 min | Shake two or three times |
| Chicken drumsticks | 180 °C (350 °F), then 200 °C (400 °F) | 30-35 min in total | Skin side up; raise the heat at the end to brown |
| Fish (salmon, sea bass, sea bream) | 180 °C (350 °F) | 8-12 min | Depends on the thickness of the fillet |
| Broccoli | 180 °C (350 °F) | 8-10 min | Medium florets |
| Sliced zucchini | 180-190 °C (350-375 °F) | 10-12 min | Start checking at minute 8 |
| Asparagus | 190-200 °C (375-400 °F) | 6-9 min | Depends on stalk thickness |
| Thin croquettes (refrigerated) | 180 °C (350 °F) | 8-10 min | Turn gently halfway |
| Frozen croquettes | 180 °C (350 °F) | 12-15 min | No thawing |
| Eggs (in a mould) | 160-170 °C (325-340 °F) | 6-9 min | Depends on how you like the yolk |
| Bacon | 180 °C (350 °F) | 6-9 min | Depends on thickness |
| Toast | 180 °C (350 °F) | 3-4 min | Flip halfway |
| Frozen fries, thin-cut | 180-200 °C (350-400 °F) | 12-18 min | Shake halfway |
| Frozen nuggets and small breaded items | 190-200 °C (375-400 °F) | 8-12 min | Shake once |
| Loose frozen vegetables | 190-200 °C (375-400 °F) | 8-12 min | Shake the basket halfway |
| Frozen fish in thin fillets | 190-200 °C (375-400 °F) | 10-15 min | Thickness rules |
How to adjust the chart to your air fryer
- Preheat for a few minutes if your model doesn't do it on its own; it helps make the first blast of heat a real one.
- A single layer. If you pile food up, extend the time and lower the temperature a little, or cook in two batches.
- Start at the short end and put it back in for a minute or two if needed.
- Shake or flip small pieces halfway. Opening it too many times cools the inside.
- If it browns outside but is raw inside, lower the temperature by 10 °C (about 20 °F) and extend the time. If it comes out pale, raise it by 10 °C (about 20 °F) and keep an eye on it.
- Write down what works on your model. A notebook with your own times is worth more than any chart.
Food safety
This chart doesn't replace food safety recommendations. With meat, poultry and thick pieces, always check the inside (a kitchen thermometer helps) and consult the recommendations of your country's official food safety agency. The values on this page are not nutritional or health data.
Recipes with the detail for each time
Frequently asked questions
Do you need to preheat an air fryer?
It depends on the model. Many have automatic preheating; if yours doesn't, a few minutes of running before you add the food usually improves browning.
Why does my air fryer take longer than the chart?
Because of the amount of food, the thickness of the pieces, the starting temperature of the food, or the wattage of your model. Adjust using the method above.
Can I use the same times as my oven?
Not directly. An air fryer usually cooks faster than a conventional oven, so it's best to start with a shorter time and check.
