Air fryer cooking times
Air fryer times and temperatures for vegetables, meat, fish and frozen food. Air fryers cook faster than an oven because the fan is close to the food, so the times are shorter.
Vegetables
| Food | Time | Temperature | How |
|---|---|---|---|
| Asparagus | 6–8 min | 200°C (400°F) | Toss in a teaspoon of oil; shake halfway. |
| Aubergine (eggplant) Cubes | 12–15 min | 200°C (400°F) | Toss with a tablespoon of oil; shake halfway. |
| Beetroot (beets) Cubes | 20–25 min | 190°C (375°F) | Peeled and cut into 2 cm cubes, tossed in oil. |
| Broccoli | 6–9 min | 200°C (400°F) | Toss in a teaspoon of oil; shake halfway. |
| Tenderstem broccoli (broccolini) | 6–8 min | 200°C (400°F) | Toss in a teaspoon of oil; shake halfway. |
| Brussels sprouts Halved | 12–15 min | 190°C (375°F) | Halve and toss in a tablespoon of oil; shake halfway. |
| Butternut squash Cubes | 15–20 min | 200°C (400°F) | Toss in a tablespoon of oil; shake halfway. |
| Pumpkin | 15–20 min | 200°C (400°F) | Toss in a tablespoon of oil; shake halfway. |
| Cabbage (green and savoy) Wedges | 12–15 min | 190°C (375°F) | Brush with oil. |
| Carrots Batons | 12–16 min | 200°C (400°F) | Batons tossed in a teaspoon of oil; shake halfway. |
| Cauliflower Florets | 10–14 min | 200°C (400°F) | Toss in a tablespoon of oil; shake halfway. |
| Celeriac | 15–20 min | 200°C (400°F) | Toss in a tablespoon of oil; shake halfway. |
| Corn on the cob | 10–12 min | 200°C (400°F) | Brushed with butter or oil; turn halfway. |
| Courgettes (zucchini) | 8–12 min | 200°C (400°F) | Slices or chunks tossed in a teaspoon of oil; shake halfway. |
| Green beans | 8–10 min | 200°C (400°F) | Toss in a teaspoon of oil; shake halfway. |
| Kale and cavolo nero Crisps | 4–6 min | 160°C (325°F) | Kale crisps: shake every couple of minutes; they burn fast. |
| Mushrooms Quartered | 7–10 min | 200°C (400°F) | Halved or quartered, tossed in a teaspoon of oil; shake halfway. |
| Onions Wedges | 10–12 min | 190°C (375°F) | Wedges or thick slices, tossed in a teaspoon of oil. |
| Parsnips Batons | 15–20 min | 200°C (400°F) | Batons tossed in a tablespoon of oil; shake halfway. |
| Peppers (bell peppers) Strips | 8–10 min | 200°C (400°F) | Strips tossed in a teaspoon of oil; shake halfway. |
| Sweet potatoes Whole | 35–45 min | 200°C (400°F) | Whole, pricked and rubbed with oil. |
| Sweet potatoes Fries or wedges | 12–15 min | 200°C (400°F) | Fries or wedges tossed in a teaspoon of oil; shake halfway. |
| Swede (rutabaga) | 18–22 min | 200°C (400°F) | Cubes tossed in a tablespoon of oil; shake halfway. |
| Turnips | 15–18 min | 200°C (400°F) | Wedges tossed in a teaspoon of oil. |
| Tomatoes Cherry | 6–8 min | 200°C (400°F) | Cherry tomatoes, with a little oil. |
| Fennel Wedges | 12–15 min | 190°C (375°F) | Wedges tossed in a teaspoon of oil. |
| Jerusalem artichokes | 15–20 min | 200°C (400°F) | Toss in a tablespoon of oil. |
| Okra | 10–12 min | 200°C (400°F) | Whole or halved, tossed in a teaspoon of oil; shake halfway. |
| Frozen mixed vegetables and sweetcorn | 10–12 min | 200°C (400°F) | From frozen, with a teaspoon of oil; shake every few minutes. |
| Garlic Whole bulb | 20–25 min | 190°C (375°F) | Whole bulb, wrapped in foil. |
| Plantain | 8–10 min | 200°C (400°F) | Tossed in a teaspoon of oil; turn halfway. |
Potatoes
| Food | Time | Temperature | How |
|---|---|---|---|
| Roast potatoes | 20–25 min | 200°C (400°F) | After parboiling, tossed in a tablespoon of oil or goose fat; shake halfway. |
| Jacket potatoes (baked potatoes) | 40–45 min | 200°C (400°F) | Turn halfway. |
| New potatoes | 18–22 min | 200°C (400°F) | Halved, tossed in a tablespoon of oil; shake halfway. |
| Chips and potato wedges (homemade) Chips | 18–22 min | 200°C (400°F) | Chips tossed in a tablespoon of oil; shake every 5 minutes. Wedges take 20–25 minutes. |
Chicken, turkey and duck
| Food | Time | Temperature | How |
|---|---|---|---|
| Chicken breast | 16–20 min | 180°C (350°F) | Brushed with oil; turn halfway. |
| Chicken thighs Bone-in | 22–25 min | 190°C (375°F) | Skin side down first, then up for the last 10 minutes. |
| Chicken thighs Boneless | 15–18 min | 190°C (375°F) | Turn halfway. |
| Chicken drumsticks and legs | 20–25 min | 200°C (400°F) | Turn halfway. Whole legs take 25–30 minutes at 190°C. |
| Chicken wings | 20–25 min | 200°C (400°F) | In one layer; shake halfway. Toss in sauce at the end. |
| Chicken mini fillets and goujons | 8–10 min | 180°C (350°F) | Sprayed with oil; turn halfway. |
| Whole chicken | 50 min to 1 h | 180°C (350°F) | Breast side down for the first half, then up. Needs a large (6 litre or more) air fryer. |
| Turkey crown | 1 h 10 min to 1 h 20 min | 180°C (350°F) | A crown of up to 2 kg in a large air fryer, breast side down for the first half. |
| Turkey breast steaks and mince Steaks | 10–12 min | 180°C (350°F) | Steaks; turn halfway. |
| Duck breast | 12–15 min | 180°C (350°F) | Skin side down for 5 minutes, then skin side up; for pink. |
Beef
| Food | Time | Temperature | How |
|---|---|---|---|
| Steak | 8–12 min | 200°C (400°F) | For medium rare to medium; turn halfway. It won’t get the crust of a pan. |
| Burgers | 10–12 min | 180°C (350°F) | Turn halfway. From frozen, 12–15 minutes. |
| Meatballs | 10–12 min | 190°C (375°F) | Shake halfway. |
| Roast beef joint | 45–55 min | 180°C (350°F) | A joint of up to 1.2 kg, for medium; turn halfway. |
Pork, bacon and sausages
| Food | Time | Temperature | How |
|---|---|---|---|
| Pork chops | 10–14 min | 200°C (400°F) | Turn halfway. |
| Pork tenderloin (fillet) | 18–22 min | 180°C (350°F) | Turn halfway. |
| Pork belly slices | 20–25 min | 200°C (400°F) | Turn halfway. |
| Roast pork joint | 50 min to 1 h | 180°C (350°F) | A joint of up to 1.2 kg; start at 200°C for 15 minutes for the crackling. |
| Pork ribs | 25–30 min | 190°C (375°F) | Cut into sections; turn halfway and add sauce for the last 5 minutes. |
| Sausages | 10–12 min | 180°C (350°F) | Shake halfway. From frozen, 14–16 minutes. |
| Pigs in blankets Chilled | 12–15 min | 180°C (350°F) | Chilled, in one layer; shake halfway. |
| Pigs in blankets From frozen | 16–18 min | 180°C (350°F) | From frozen, in one layer; shake halfway. |
| Bacon | 8–10 min | 180°C (350°F) | Back bacon; streaky takes 6–8 minutes. Don’t overlap. |
| Gammon and ham steaks | 8–10 min | 180°C (350°F) | Turn halfway. |
| Gammon joint | 50 min to 1 h | 180°C (350°F) | A joint of up to 1.2 kg, wrapped in foil; unwrap and glaze for the last 10 minutes. |
Lamb and game
| Food | Time | Temperature | How |
|---|---|---|---|
| Lamb chops and cutlets | 8–10 min | 200°C (400°F) | For pink; turn halfway. |
| Lamb steaks | 10–12 min | 200°C (400°F) | For pink; turn halfway. |
| Rack of lamb | 15–18 min | 200°C (400°F) | Fat side up, for pink. |
| Lamb koftas | 10–12 min | 190°C (375°F) | Turn halfway. |
Fish and seafood
| Food | Time | Temperature | How |
|---|---|---|---|
| Salmon fillets | 8–10 min | 200°C (400°F) | Skin side down; no need to turn. |
| Cod and white fish fillets | 8–10 min | 200°C (400°F) | Brushed with oil or coated in breadcrumbs. |
| Sea bass Fillets | 7–8 min | 200°C (400°F) | Fillets, skin side up. |
| Tuna steaks | 5–7 min | 200°C (400°F) | For pink in the middle. |
| Mackerel Fillets | 7–9 min | 200°C (400°F) | Fillets, skin side up. |
| Prawns (shrimp) | 5–6 min | 200°C (400°F) | Tossed in oil; shake halfway. |
| Squid and calamari Calamari | 6–8 min | 200°C (400°F) | Calamari rings in breadcrumbs, sprayed with oil. |
Eggs, cheese and tofu
| Food | Time | Temperature | How |
|---|---|---|---|
| Eggs Hard-boiled | 15–17 min | 130°C (265°F) | “Boiled” in their shells, then into cold water. 10–11 minutes for soft. |
| Halloumi | 6–8 min | 200°C (400°F) | Slices or fries, turned halfway. |
| Tofu | 12–15 min | 200°C (400°F) | Shake every 5 minutes. |
Frozen food
| Food | Time | Temperature | How |
|---|---|---|---|
| Fish fingers | 8–10 min | 200°C (400°F) | In one layer; turn halfway. |
| Frozen oven chips and fries | 12–15 min | 200°C (400°F) | No oil needed; shake every 4–5 minutes. Thick-cut chips take up to 20 minutes. |
| Chicken nuggets | 8–10 min | 200°C (400°F) | In one layer; shake halfway. |
| Frozen battered fish and fishcakes Battered fillets | 14–16 min | 200°C (400°F) | Battered fillets; fishcakes take 12–14 minutes at 190°C, scampi 8–10. |
| Hash browns | 10–12 min | 200°C (400°F) | Turn halfway. |
| Frozen roast potatoes | 18–20 min | 200°C (400°F) | Shake halfway. |
| Chicken kievs | 20–22 min | 180°C (350°F) | From frozen, turning halfway; chilled take 15–18 minutes. |
| Sausage rolls and pastries | 12–15 min | 180°C (350°F) | Chilled; from frozen, 18–20 minutes. |
| Frozen Yorkshire puddings | 3–4 min | 180°C (350°F) | – |
| Frozen pizza | 6–8 min | 180°C (350°F) | A small pizza or slices that fit the basket. Reheat leftover slices for 3–4 minutes. |
Tips
- Heat the air fryer for 3–5 minutes first, unless the manual says not to.
- Cook in one layer and don’t pack the basket, or the food steams instead of crisping. Cook in batches if you need to.
- Shake the basket or turn the food halfway through.
- A light spray or teaspoon of oil helps fresh food brown; frozen food usually needs none.
- Air fryers vary more than ovens. Check a minute or two early the first time you cook something.
- To convert an oven recipe: set the air fryer 20°C (about 25°F) lower and cut the time by about a fifth.
Questions
How long to cook chicken breasts in an air fryer?
16–20 min at 180°C (350°F). Brushed with oil; turn halfway.
How long to cook homemade chips in an air fryer?
Chips: 18–22 min at 200°C (400°F). Chips tossed in a tablespoon of oil; shake every 5 minutes. Wedges take 20–25 minutes.
How long to cook frozen chips in an air fryer?
12–15 min at 200°C (400°F). No oil needed; shake every 4–5 minutes. Thick-cut chips take up to 20 minutes.
How long to cook salmon in an air fryer?
8–10 min at 200°C (400°F). Skin side down; no need to turn.
How long to cook sausages in an air fryer?
10–12 min at 180°C (350°F). Shake halfway. From frozen, 14–16 minutes.
How long to cook jacket potatoes in an air fryer?
40–45 min at 200°C (400°F). Turn halfway.
Times are a guide for typical home portions: ovens, air fryers, microwaves and the size of what you’re cooking all vary. Check meat, poultry and fish with a thermometer before serving. Safe temperatures follow USDA and UK Food Standards Agency guidance, last checked 11 November 2026.