Every kitchen appliance conversion, in one place. Oven to air fryer: reduce the temperature by 25°F (15°C) and reduce the time by 20%. Air fryer to oven: add 25°F (15°C) and add 25% to the time. Pick your conversion below for the full calculator, chart, and food-by-food timings.
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Why These Settings?
Choose your conversion
| From | To | Rule | Calculator |
|---|---|---|---|
| Conventional oven | Air fryer | −25°F (15°C), −20% time | Oven to Air Fryer → |
| Air fryer | Conventional oven | +25°F (15°C), +25% time | Air Fryer to Oven → |
| Convection oven | Air fryer | −10°F (5°C), −10% time | Convection to Air Fryer → |
| Air fryer | Convection oven | +10°F (5°C), +10% time | Air Fryer to Convection → |
| Toaster oven | Air fryer | −25°F (15°C), −20% time | Toaster Oven to Air Fryer → |
| Microwave | Air fryer | ~3× time at 375°F / 190°C | Microwave to Air Fryer → |
| Fan oven (UK) | Air fryer | −10°C, −10% time | Fan Oven to Air Fryer → |
| Deep fryer | Air fryer | 375°F / 190°C, ~2× time | Deep Fryer to Air Fryer → |
Quick reference chart
| Oven | Air fryer | Fan oven | Gas mark |
|---|---|---|---|
| 300°F / 150°C | 275°F / 135°C | 130°C | 2 |
| 325°F / 165°C | 300°F / 150°C | 145°C | 3 |
| 350°F / 180°C | 325°F / 165°C | 160°C | 4 |
| 375°F / 190°C | 350°F / 180°C | 170°C | 5 |
| 400°F / 200°C | 375°F / 190°C | 180°C | 6 |
| 425°F / 220°C | 400°F / 200°C | 200°C | 7 |
| 450°F / 230°C | 425°F / 220°C | 210°C | 8 |
Why air fryer conversions are not one-to-one
An air fryer is a small convection oven running a much faster fan. That moving air strips the insulating boundary layer off the surface of food, so heat transfers faster at the same nominal temperature. The cavity is also a fraction of an oven's volume, so it reaches temperature in a few minutes rather than fifteen.
The result is that the same number on the dial produces a hotter, faster, drier cook. Every conversion on this site accounts for both effects, and every figure is derived from the same tested rule set — see our methodology.
How long to air fry common foods
| Food | Oven | Air fryer |
|---|---|---|
| Frozen french fries | 425°F / 220°C, 22 min | 400°F / 205°C, 17 min |
| Chicken wings | 400°F / 205°C, 40 min | 375°F / 190°C, 32 min |
| Chicken breast (6 oz) | 400°F / 205°C, 22 min | 375°F / 190°C, 18 min |
| Bacon | 400°F / 205°C, 18 min | 375°F / 190°C, 14 min |
| Salmon fillet | 400°F / 205°C, 15 min | 375°F / 190°C, 12 min |
| Frozen chicken nuggets | 400°F / 205°C, 15 min | 375°F / 190°C, 12 min |
| Baked potato | 400°F / 205°C, 55 min | 375°F / 190°C, 44 min |
| Frozen pizza (personal) | 400°F / 205°C, 15 min | 375°F / 190°C, 12 min |
Full timings, weights and batch guidance are on each food's own page.
Related conversions and adjacent topics
Temperature and time convert together, never separately. The same rule set covers every appliance pair on this site, and the methodology page sets out where it comes from and the seven conditions under which it stops holding.
Every figure above is built into the oven to air fryer conversion calculator, which applies both adjustments together so you do not have to work them out separately.
Frequently asked questions
What is the basic oven to air fryer conversion?
Reduce the temperature by 25°F (15°C) and reduce the cooking time by 20%. A 400°F, 25-minute bake becomes 375°F for 20 minutes in the air fryer.
Does the conversion work in both directions?
Yes, but the time factor is not symmetrical. Going oven to air fryer you multiply time by 0.8; going air fryer to oven you multiply by 1.25. Both give the same pair of numbers.
Is an air fryer the same as a convection oven?
Mechanically, close — both use a fan and heating element. The difference is fan speed and cavity size, which is why the convection conversion is much smaller than the conventional oven conversion.
Do these conversions work in Celsius?
Yes. Subtract 15°C instead of 25°F (15°C), and keep the same 20% time reduction. Our Celsius chart and UK fan oven page cover metric conversions in full.
Why does my air fryer cook unevenly?
Almost always basket capacity. If food is packed more than two-thirds deep, air cannot circulate around it. Cook in two batches or add 15–20% to the time and shake at the halfway point.