Air Fryer Conversion Calculator
Enter an oven temperature and time, or an air fryer setting, and convert between them with the standard -25°F (-15°C) / 20%-less-time rule -- adjustable in either direction, in °F or °C.
Default 25°F, the common rule of thumb
Default 20%, adjust for a strong or weak air fryer
Air fryer setting temperature
375°F
≈ 191°C
Air fryer setting time
20.0 min
20% less than the other method
Common foods, oven vs. air fryer
Oven figures are typical home-recipe temperatures and times, not per-food lab data; the air fryer column is this page's own 25°F / 20%-less-time rule applied live, so it always matches the calculator above. Always check for doneness.
| Food | Oven | Air fryer |
|---|---|---|
| Chicken wings | 400°F, 45 min | 375°F, 36.0 min |
| Frozen french fries | 425°F, 20 min | 400°F, 16.0 min |
| Chicken breast | 375°F, 25 min | 350°F, 20.0 min |
| Bacon | 400°F, 20 min | 375°F, 16.0 min |
| Salmon fillet | 400°F, 15 min | 375°F, 12.0 min |
| Roasted vegetables | 425°F, 25 min | 400°F, 20.0 min |
| Frozen mozzarella sticks | 400°F, 12 min | 375°F, 9.6 min |
| Pork chops | 400°F, 25 min | 375°F, 20.0 min |
How it's calculated
Oven to air fryer: air fryer temperature = oven temperature − 25°F (or − 15°C); air fryer time = oven time × (1 − 20%). A recipe that bakes at 400°F for 25 minutes becomes 375°F for 20 minutes in the air fryer.
Air fryer to oven (reverse): oven temperature = air fryer temperature + 25°F; oven time = air fryer time ÷ (1 − 20%). Running that 375°F, 20-minute air fryer setting back through the reverse mode returns exactly 400°F for 25 minutes -- the two directions undo each other.
In Celsius, the same recipe at a rounder 200°C for 30 minutes converts to 185°C for 24 minutes -- using the separate 15°C rule of thumb for that unit, not a unit conversion of the 25°F figure (25°F is a 13.9°C change, not 15°C; both are independently rounded conventions from air fryer guides).
Both the temperature drop and the time reduction are rule-of-thumb defaults, not lab data for any specific dish or air fryer model -- treat the output as a starting point and check for doneness, same as any recipe.
Frequently Asked Questions
What's the actual rule for converting an oven recipe to an air fryer?
Drop the temperature by 25°F (or 15°C if you're working in Celsius -- these are two separately rounded conventions, not the same number converted between units) and cut the cook time by about 20%. A recipe that bakes at 400°F for 25 minutes becomes roughly 375°F for 20 minutes in the air fryer, because the fan-driven air fryer heats faster and more evenly than a still oven.
Why are the temperature drop and time reduction adjustable instead of fixed?
Air fryers vary more than ovens do -- basket size, fan strength and wattage all differ by brand and model. The 25°F / 20% defaults are the most common published rule of thumb, but a smaller or more powerful air fryer may need a bigger or smaller adjustment; if your food is finishing early or late at the defaults, change the numbers and remember them for next time.
Can I convert an air fryer recipe back to an oven?
Yes -- switch to "Air fryer → oven" and it reverses both adjustments: add the temperature drop back and divide the time by the same percentage instead of multiplying, so a 375°F, 20-minute air fryer recipe becomes 400°F for 25 minutes in the oven.
Where do the numbers in the food reference table come from?
The oven column is a typical home-recipe temperature and time for that food, not a per-food lab measurement. The air fryer column isn't looked up separately -- it's this page's own conversion rule applied live to the oven numbers, so it always matches whatever temperature-drop and time-reduction values you've set above.
How do I know the food is actually done?
Time and temperature settings here are a starting point, not a guarantee -- check doneness directly: a thermometer for meat and poultry (165°F in the thickest part for chicken), and by eye and texture for vegetables and reheated items, and add a few minutes if it's not there yet.
These tools use baker's percentages, salt-by-weight brining, coffee ratios by weight and the USDA roasting and thawing tables, all stated on each page. They are starting points for your kitchen, your flour and your oven: taste the brine, watch the dough, and always cook poultry to 165°F on a thermometer.