The Air Fryer Cheat Sheet: Times & Temps for 40 Everyday Foods
Let’s be real: every air fryer has a mind of its own. But the air fryer cooking times and temperatures below? They will get you 90% of the way to a perfect dinner for the foods we all cook the most. Treat this list as your starting line. You will quickly learn the quirks of your own machine and tweak things as you go.
Bookmark this page, save it, or print it out. This is exactly the cheat sheet I wish I had when I first pulled my air fryer out of the box.
5 Golden Rules for These Air Fryer Cooking Times
- Give it space: Cook in a single layer and give the basket a good shake (or flip the food) halfway through. Every single time.
- Fresh vs. Frozen: These times are for raw, fresh food unless it specifically says “frozen.” If you are cooking straight from the freezer, just tack on a few extra minutes.
- Peek early: Always pull the basket open a couple of minutes before the lowest time when you are making a recipe for the first time. You can always add time; you can’t un-burn a wing.
- Trust the thermometer, not the clock: When it comes to meat, internal temp is the only thing that keeps you safe (check out the chart at the bottom).
- Know your machine: If your air fryer tends to run hot, knock the temperature down by about 10°C / 15°F.
Chicken & Poultry
| Food | Temp | Time |
|---|---|---|
| Chicken wings | 200°C / 400°F | 18–22 min |
| Chicken breast (boneless) | 190°C / 375°F | 16–20 min |
| Chicken thighs (bone-in) | 200°C / 400°F | 22–26 min |
| Drumsticks | 200°C / 400°F | 20–24 min |
| Whole small chicken (~1.4 kg) | 180°C / 360°F | 45–55 min |
| Chicken nuggets (frozen) | 200°C / 400°F | 8–10 min |
Beef & Pork
| Food | Temp | Time |
|---|---|---|
| Beef burgers | 190°C / 375°F | 10–14 min |
| Steak (medium) | 200°C / 400°F | 8–12 min |
| Pork chops | 190°C / 375°F | 12–15 min |
| Sausages | 180°C / 360°F | 12–15 min |
| Bacon | 180°C / 350°F | 7–10 min |
| Meatballs | 190°C / 375°F | 10–13 min |
Fish & Seafood
| Food | Temp | Time |
|---|---|---|
| Salmon fillet | 190°C / 375°F | 8–11 min |
| White fish fillet | 190°C / 375°F | 8–10 min |
| Breaded fish fillets | 200°C / 400°F | 10–12 min |
| Shrimp / prawns | 200°C / 400°F | 6–8 min |
Potatoes & Fries
| Food | Temp | Time |
|---|---|---|
| Frozen fries | 200°C / 400°F | 15–20 min |
| Fresh-cut fries (soaked & dried) | 190°C / 375°F | 18–22 min |
| Potato wedges | 190°C / 375°F | 20–25 min |
| Tater tots | 200°C / 400°F | 12–15 min |
| Baked potato (whole) | 200°C / 400°F | 35–45 min |
| Sweet potato fries | 190°C / 375°F | 15–18 min |
Vegetables
| Food | Temp | Time |
|---|---|---|
| Broccoli / cauliflower florets | 190°C / 375°F | 8–12 min |
| Brussels sprouts (halved) | 190°C / 375°F | 12–15 min |
| Asparagus | 200°C / 400°F | 6–9 min |
| Bell peppers | 190°C / 375°F | 8–10 min |
| Zucchini / courgette | 190°C / 375°F | 10–12 min |
| Mushrooms | 180°C / 350°F | 8–10 min |
| Corn on the cob | 200°C / 400°F | 10–14 min |
Frozen Snacks & Extras
| Food | Temp | Time |
|---|---|---|
| Spring rolls (frozen) | 190°C / 375°F | 8–12 min |
| Mozzarella sticks (frozen) | 190°C / 375°F | 6–8 min |
| Onion rings (frozen) | 200°C / 400°F | 8–10 min |
| Reheat pizza slice | 180°C / 350°F | 3–4 min |
| Tofu cubes | 200°C / 400°F | 12–15 min |
| Hard-“boiled” eggs | 130°C / 270°F | 15–17 min |
| Cookies (from dough) | 160°C / 320°F | 6–9 min |
Safe Internal Temperatures (The Only Chart That Really Matters)
When your timer and your thermometer are arguing, the thermometer always wins. Here is exactly where you want your meat to be before pulling it out of the basket (these match the USDA safe minimum temperatures):
| Food | Safe Internal Temp |
|---|---|
| Chicken & all poultry | 75°C / 165°F |
| Ground meat (burgers, sausages) | 71°C / 160°F |
| Pork | 63°C / 145°F, then rest 3 min |
| Fish & seafood | 63°C / 145°F |
| Beef steak (medium) | 60°C / 140°F |
Frequently Asked Questions
Do I really need to preheat for these times?
For crispy stuff like fries, wings, and breaded chicken, a quick 3–4 minute preheat makes a huge difference. The times above assume you are dropping your food into a hot basket! If you are just slow-roasting a potato or reheating a slice of pizza, you can skip it.
Why is my food taking longer than the chart says?
You probably overcrowded the basket. Air fryers cook by blasting hot air around the food. If there is no room for the air to move, everything gets soggy and slow. Cook in smaller batches—trust me, it is worth the wait.
Can I cook two different foods at once?
Absolutely, as long as they share a similar cooking temperature. Just start the food that takes longer first, then toss in the quicker item partway through so they finish hot, golden, and crispy at the exact same time.
Want something specific to cook tonight? Browse our air-fryer recipes for full, step-by-step versions with exact measurements.