Air fryer conversion chart — free printable oven-to-air-fryer guide

Air fryers cook food faster and more intensely than a conventional oven because the smaller cooking chamber circulates hot air closely around the food, so oven recipes generally need both the temperature and time adjusted to avoid overcooking or burning. A useful general rule of thumb: reduce the oven temperature by around 20°C and cut the cooking time by roughly 20%, then check the food and adjust from there, since air fryers vary quite a bit between models and brands. Foods that crisp up well in an oven — chips, roasted vegetables, chicken, frozen items like nuggets or fish fingers — tend to convert particularly well to an air fryer and often turn out even crispier than in a conventional oven, while using significantly less oil. A few practical tips make the conversion process easier and the results better: don't overcrowd the basket, as air needs to circulate around the food for it to cook and crisp evenly, so cook in batches if needed rather than cramming everything in at once; shake or turn the food halfway through cooking for even results; a light spray of oil helps with crisping for foods that aren't already coated in fat; and always check the food is properly cooked through, especially with meat, using a thermometer if you have one, since exact times vary by air fryer model and the size of the pieces. It's always worth checking your specific air fryer's manual too, as some models run hotter or cooler than others even at the same temperature setting. Once you've converted a few recipes and got a feel for how your particular air fryer behaves, it becomes much more intuitive.

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