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Most foods cook in the air fryer at 180 °C in 8 to 25 minutes – about 20 °C cooler and quicker than in the oven. Take potatoes out as soon as they’re golden, and poultry only once it’s at least 75 °C in the centre.
| Food | Temperature | Time | Tip |
|---|---|---|---|
| Broccoli florets | 180 °C | 8–10 min | Toss with 1 tsp olive oil, shake halfway through. |
| Cauliflower florets | 180 °C | 12–15 min | Small florets brown more evenly. |
| Brussels sprouts, halved | 180 °C | 12–15 min | Lay them cut side down. |
| Pepper strips | 180 °C | 8–10 min | Spread in one layer, don’t stack. |
| Courgette slices (1 cm) | 180 °C | 10–12 min | Pat dry first, or it goes soft. |
| Mushrooms, halved | 180 °C | 8–10 min | Salt only after cooking. Recipe: Stuffed mushrooms |
| Carrot sticks | 180 °C | 12–15 min | Cut them to the same thickness. |
| Beetroot wedges | 180 °C | 20–25 min | Thin wedges cook faster. Recipe: Beetroot wedges with feta |
| Green asparagus | 180 °C | 6–8 min | Snap off the woody ends. |
| Radishes, halved | 180 °C | 12–15 min | They turn mild and tender. Recipe: Rosemary radishes |
| Chickpeas, cooked | 180 °C | 12–15 min | Pat them dry well, shake twice. |
| Food | Temperature | Time | Tip |
|---|---|---|---|
| Homemade chips (1 cm thick) | 180 °C | 18–22 min | Soak for 30 min, pat dry, cook until golden, not brown. |
| Potato wedges | 180 °C | 20–25 min | No higher than 180 °C, shake halfway through. |
| Sweet potato fries | 180 °C | 15–18 min | They brown faster, check from minute 12. Recipe: Sweet potato boats |
| Parsnip fries | 180 °C | 15–18 min | The thin ends are done first. Recipe: Parsnip fries |
| Jacket potatoes, medium | 180 °C | 35–45 min | Prick with a fork. Done when a knife slides in easily. |
| Sauté potatoes | 180 °C | 12–15 min | Made from boiled potatoes, not raw ones. |
| Fresh gnocchi (chilled, shop-bought) | 180 °C | 10–12 min | Don’t boil them first, toss with 1 tsp olive oil. Recipe: Crispy gnocchi |
| Potato pancakes (Kartoffelpuffer) | 180 °C | 12–15 min | Turn halfway through. Recipe: Potato pancakes with apple purée |
75 °C in the centre. Poultry is only cooked once it’s at least 75 °C in the centre. Check with a meat thermometer at the thickest part.
| Food | Temperature | Time | Tip |
|---|---|---|---|
| Chicken breast, whole (about 200 g) | 180 °C | 18–22 min | At least 75 °C in the centre, then rest for 5 min. |
| Chicken breast, in pieces | 180 °C | 10–14 min | Spread in one layer, shake halfway through. Recipe: Lemon chicken with fennel |
| Chicken thighs, bone in | 180 °C | 25–30 min | Skin side down first, then turn. Recipe: Chicken thighs with Hokkaido squash |
| Chicken wings | 180 °C | 20–25 min | Turn twice, at least 75 °C in the centre. |
| Turkey escalopes (1 cm) | 180 °C | 10–12 min | Don’t overlap them. Stuffed: 14–16 min. Recipe: Stuffed turkey escalopes |
| Food | Temperature | Time | Tip |
|---|---|---|---|
| Beef steak (2–3 cm) | 200 °C | 8–12 min | Depending on how you like it, then rest for 2 min. Recipe: Steak with parsnips |
| Kofta and meat patties (beef mince) | 180 °C | 12–15 min | Always cook mince through: no longer pink inside. Recipe: Beef kofta with mint yoghurt |
| Beef burger (150 g) | 180 °C | 10–12 min | Turn halfway through, cook through. |
| Lamb meatballs | 180 °C | 12–15 min | Shake once, no longer pink inside. Recipe: Lamb meatballs |
| Food | Temperature | Time | Tip |
|---|---|---|---|
| Salmon fillet, skin on | 180 °C | 8–12 min | Skin side down. Done when it flakes easily. Recipe: Salmon with Brussels sprouts |
| Cod or coley fillet | 180 °C | 8–10 min | With a crust, don’t turn it. Recipe: Cod with an almond crust |
| Trout fillet | 180 °C | 7–9 min | Check thin fillets earlier. Recipe: Trout with a pumpkin seed crust |
| Prawns, raw and peeled | 180 °C | 6–8 min | Done as soon as they turn pink. Recipe: Prawns with butternut squash |
Frozen food goes into the basket frozen. For potato products, 180 °C is the limit, even if the pack says more.
| Food | Temperature | Time | Tip |
|---|---|---|---|
| Frozen chips (oven chips) | 180 °C | 15–20 min | Shake two or three times, golden rather than brown. |
| Frozen fish fingers | 180 °C | 10–12 min | Turn halfway through. Recipe: Homemade fish fingers |
| Frozen vegetables (e.g. broccoli) | 180 °C | 12–15 min | Shake off the ice, shake halfway through. |
| Frozen chicken nuggets | 180 °C | 10–12 min | Even pre-cooked ones: at least 75 °C in the centre. |
| Frozen part-baked rolls | 160 °C | 6–8 min | Spray briefly with water. |
| Food | Temperature | Time | Tip |
|---|---|---|---|
| Eggs, hard-boiled | 150 °C | 13–15 min | Straight from the fridge, cool in cold water afterwards. Test one egg first. |
| Eggs, soft-boiled | 150 °C | 9–11 min | Air fryers differ, better a minute early. |
| Egg muffins | 160 °C | 12–15 min | In silicone cases. Recipe: Breakfast egg muffins |
| Halloumi slices | 180 °C | 8–10 min | Turn shortly before the end. Recipe: Halloumi with red cabbage |
| Chestnuts | 180 °C | 15–20 min | Score a cross, then wrap in a tea towel for a moment. Recipe: Roasted chestnuts |
| Quesadillas | 180 °C | 5–7 min | Hold them together with a cocktail stick. Recipe: Mushroom quesadillas |
| Muffins | 160 °C | 12–15 min | About 20 °C lower than in the oven. Recipe: Oat muffins with blueberries |
Reheated food must be piping hot all the way through, at least 70 °C. Soup, rice and sauces are better reheated in the microwave.
| Food | Temperature | Time | Tip |
|---|---|---|---|
| Leftover pizza | 160 °C | 3–5 min | The base stays crisp. |
| Leftover chips | 180 °C | 3–5 min | Shake once. |
| Roast vegetables and sauté potatoes | 180 °C | 4–6 min | One layer, shake now and then. |
| Schnitzel and breaded food | 170 °C | 5–7 min | Hot all the way through. |
| Leftover chicken | 170 °C | 5–8 min | At least 70 °C all the way through. |
Homemade chips (1 cm thick) take about 18 to 22 minutes at 180 °C, frozen oven chips 15 to 20 minutes. Shake them now and then and stop as soon as they’re golden – don’t go higher than 180 °C for potatoes.
A whole chicken breast (about 200 g) takes about 18 to 22 minutes at 180 °C, in pieces 10 to 14 minutes. The only way to be sure is a thermometer: it should be at least 75 °C in the centre.
Not necessarily. The times in the chart are for a preheated air fryer (about 3 minutes). If you start from cold, add 2 to 3 minutes.
Set about 20 °C lower than the oven recipe and start checking at half the oven time. An air fryer is a small fan oven: the hot air reaches the food faster.
At 150 °C, eggs straight from the fridge are soft-boiled in 9 to 11 minutes and hard-boiled in 13 to 15 minutes. Air fryers differ, so test one egg first and cool the eggs in cold water afterwards.
Yes, as a guide: they’re for a preheated air fryer with one layer in the basket. Models heat differently, so check 2 minutes early the first time.
Yes, especially anything crispy: pizza, chips, roast vegetables or breaded food need just 3 to 8 minutes at 160 to 180 °C. Soup, rice and sauces are better reheated in the microwave. Either way, the food must be at least 70 °C all the way through.
The times are a guide for 1 to 2 portions. The limits for temperature and core temperature come from the sources; for poultry the BfR gives at least 70 °C for 2 minutes in the centre, and we round up to 75 °C.