Air Fryer Converter

The conversion rule

Two adjustments cover almost everything: drop the temperature by 25 °F (about 15 °C) and cut the time by about 20%. An air fryer is a small, violent convection oven — the fan and proximity to the element move heat onto the food much faster than a kitchen oven does.

How to actually use the result

• Check at 60–70% of the converted time. Air fryers vary wildly between models; the converted number is a midpoint, not a promise.
• Don't overcrowd. Single layers with airflow gaps. Two crowded batches beat one stuffed basket every time.
• Shake or flip halfway. The main failure mode of air-fried food is one perfect side and one pale side.
• Use a little oil. A teaspoon sprayed on vegetables restores browning that dry air misses.

What not to convert

Batters matter: wet, loose batters (tempura-style) get blown around by the fan and can splatter the element. Breaded or dredged items convert beautifully; delicate wet batters belong in a real fryer or the oven. Cheese-heavy bakes (soufflés, thin quiches) also brown too fast — the oven stays king there.