Air Fryer Cook Times Chart
Temperature and time for the foods people air fry most — not a conversion from an oven recipe, just the numbers straight from the basket.
Meat & Poultry
| Food | Temp | Time |
|---|---|---|
| Chicken wings | 380°F | 20–24 min, flip halfway |
| Chicken breast (boneless) | 375°F | 18–20 min |
| Chicken thighs (bone-in) | 380°F | 22–25 min |
| Chicken nuggets/tenders (frozen) | 400°F | 10–12 min |
| Bacon | 375°F | 8–10 min |
| Pork chops | 375°F | 12–15 min |
| Steak | 400°F | 10–14 min, flip halfway |
| Burgers | 375°F | 10–12 min |
Seafood
| Food | Temp | Time |
|---|---|---|
| Salmon fillet | 400°F | 10–12 min |
| Shrimp | 400°F | 6–8 min |
| Breaded fish fillets (frozen) | 400°F | 12–15 min |
Frozen Foods
| Food | Temp | Time |
|---|---|---|
| French fries (frozen) | 400°F | 15–20 min, shake halfway |
| Mozzarella sticks | 380°F | 6–8 min |
| Frozen pizza rolls/snacks | 380°F | 8–10 min |
| Frozen dumplings/potstickers | 375°F | 10–12 min |
Vegetables & Other
| Food | Temp | Time |
|---|---|---|
| French fries (fresh cut) | 380°F | 18–20 min, shake halfway |
| Sweet potato fries | 380°F | 15–18 min |
| Broccoli / Brussels sprouts | 375°F | 12–15 min |
| Baked potato | 400°F | 35–40 min |
| Hard-boiled eggs (in shell) | 270°F | 15–17 min |
Types of Air Fryers
| Type | Good For |
|---|---|
| Basket-style | Most common; smaller batches, crisps well |
| Oven-style (multi-rack) | Larger capacity; cooks more at once, closer to a convection oven |
| Pressure cooker lid attachment | Convenient if you already own the base unit; limited capacity |
| Dual-basket / zone | Two independent baskets; cook two different foods and finish together |
Cleaning & Maintenance
Let the unit cool completely before cleaning. Basket and tray are usually dishwasher-safe or hand-washable with warm soapy water — check your manual, and avoid metal utensils or abrasive scrubbers that can damage the nonstick coating.
Wipe the interior and heating element with a damp cloth after cooking greasy foods; buildup here is the most common cause of smoking on later cooks.
Do a deeper clean monthly: soak removable parts in warm soapy water for 10–20 minutes to loosen baked-on residue. Never submerge the main unit or motor housing in water.
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Shake or flip halfway, every time
Air fryers cook from one direction — hot air blowing down from the top — so anything not shaken or flipped partway through browns unevenly on the side facing the basket. This matters most for foods with a lot of surface area touching the basket floor, like fries and wings, and matters less for something like a single steak or salmon fillet.
These times assume a single layer, not a full basket
Every time above is written for food spread in one layer with space for air to circulate. Doubling the batch in the same basket without adding time is the most common reason air fryer food comes out soggy or undercooked in the middle — either cook in batches or expect to add several extra minutes and check doneness before serving.
Preheat for anything that needs a crisp exterior
A 3–5 minute preheat at the target temperature makes a real difference for foods like wings, fries, and breaded items, since starting in a fully hot basket sears the outside faster before the inside overcooks. It matters less for things like vegetables or a baked potato, where a slower, even cook is fine.