Most oven recipes can be converted to an air fryer with one simple rule: drop the temperature by about 20°C and cut the cooking time by roughly 20%. We tested this rule against six different recipe types to check how far it holds up in practice — and where it doesn't.
Quick Reference
Oven 200°C, 40 minutes → Air fryer 180°C, 30–32 minutes. Oven 220°C, 25 minutes → Air fryer 200°C, 18–20 minutes. Oven 180°C, 20 minutes → Air fryer 160°C, 15–16 minutes. These hold well for most savoury proteins and roasted vegetables — the two categories where the rule needed adjusting were baking (cakes, pastry) and very thin, fast-cooking items.
Where the Rule Needs Adjusting
For baking, cut the temperature drop to closer to 10–15°C rather than the full 20°C, as cakes and pastries rely on a more gradual, even heat to rise and set properly — an air fryer's more aggressive, direct airflow can brown the outside before the inside is cooked through if the temperature drops too far. For very thin or small items (fish fillets, thin chicken pieces), the time reduction can be closer to 30–40% rather than 20%, since these cook fast in an oven already and an air fryer's stronger airflow shortens that further still.
Check Early the First Time
Because air fryer baskets are smaller and airflow is more direct than a full oven, always check food a few minutes before the converted time is up the first time you try a recipe — every model runs slightly differently, and it's far easier to add two minutes than to rescue something that's gone too far.
Frozen Party Food
Frozen items designed for the oven (sausage rolls, spring rolls, mini pizzas) generally need the same rule applied to their pack instructions, but check the pack for an air fryer setting specifically — more UK manufacturers are now printing air fryer times directly on packaging, and where they do, that's more reliable than a generic conversion.