What is this cooking chart and how is it different from the /food page?

This chart is the whole catalog rendered as a single scannable table — temperature, total time, flip moment, internal-temperature target and serving size for every food we cover, grouped by category so you can answer 'what temp do I cook X at?' without clicking. The /food page is a filterable card grid with search; better when you know what you want but not how to find it. Same data, two intents — scan-at-a-glance here, drill-and-filter there. Each food name in the chart links to the deep per-food page if you need calibration tips, doneness photos or per-brand offsets.

How are the times and temperatures in the chart calibrated?

Every row uses a 1500 W basket unit at the food's standard temperature as the baseline (Cosori 5.8 Qt is the reference). Times reflect a single-layer load with the basket about 60–70% full — overcrowding lengthens cook time by 30–50%. Internal-temperature targets are USDA Safe Minimum Internal Temperatures (poultry 165 °F, ground meat 160 °F, pork & fish 145 °F, beef steaks 145 °F rest-to-145), which are appliance-independent. Per-brand offsets (Philips runs hot, Breville −15 °F, Ninja 8% faster, Cosori true-to-dial) live on the brand pages.

Are these times for fresh, frozen or leftover food?

Fresh by default unless the food name explicitly says 'frozen' (frozen french fries, frozen mozzarella sticks, frozen tater tots — these foods are only ever cooked from frozen and have a 'Frozen' category badge). For frozen-bag variants of foods that also exist fresh (cooking frozen chicken nuggets, frozen broccoli, frozen salmon), the dedicated frozen-cook times live on /frozen. For reheating already-cooked leftovers, /reheat has per-food crisp-restoration routines that use lower temperatures and shorter times than first-cook routines.

Why does the chart show both °F and °C?

Every air fryer ships in one of three dial conventions: °F-only (most US models — Cosori 5.8 Qt, Ninja AF101, Instant Vortex Plus, Chefman, GoWise), °C-only (most UK and EU models — Philips HD9270, Tower T17021), or both (Breville Smart Oven Air Fryer Pro, Cuisinart TOA-65, Ninja Foodi dual-zone with a metric toggle). Showing both means readers can use the chart regardless of dial convention without doing the °F = °C × 9/5 + 32 math in their head every time.

What if my air fryer isn't one of the 9 calibrated brands?

Use the chart values as-is — they're calibrated to a standard basket unit which is what most off-brand and white-label air fryers (Black+Decker, Hamilton Beach, Bella Pro, Insignia, generic Aldi/Costco units) imitate. If your first cook of a thin protein (chicken breast, salmon, pork chop) lands 1–2 minutes off the chart, that's your unit's offset — log it once and apply the same offset to subsequent cooks. Oven-style units (anything wider than tall with a glass door and racks instead of a basket) need −10 to −15 °F off the chart and a longer preheat — see /convert for the conversion rules.

How often is the chart updated?

Continuously — every time we add or recalibrate a food in the catalog, the chart picks it up automatically because both surfaces read from the same data file. The 'last modified' date in the page metadata reflects the most recent change. The 9 calibrated brands also get re-validated whenever a brand ships a major new model (Cosori TurboBlaze, Philips 5000-series, Ninja Foodi 11-in-1) so the per-brand offsets on /brand stay accurate.

Reference · cooking chart · 310 foods

Air fryer cooking time chart

The whole air-fryer chart in one page — temperature, total time, flip moment, internal-temperature target and serving size for every food, grouped by category. Times use a 1500 W basket unit at standard temperature as the baseline; brand offsets for Cosori, Ninja, Instant Vortex, Philips XXL, PowerXL, Breville, Cuisinart, Chefman and GoWise live on /brand. For frozen-bag variants of these foods (Trader Joe’s, Costco Kirkland, brand-name freezer items) see /frozen; for leftover-reheat routines see /reheat.

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Food	Temp	Time	Flip / Shake	Internal	Serving	Quick note
Hot Dogs	380 °F(193 °C)	5 min	Shake at 2 min	visual cue	4–6 standard hot dogs in a single layer (do not stack)	Score the dogs lengthwise with 3–4 shallow diagonal cuts before cooking — they open int…
Ham Steak	350 °F(177 °C)	6 min	Flip at 3 min	145 °F (63 °C)	1–2 ham steaks in a single layer.	Most ham steaks are pre-cooked — you're reheating, so don't overdo it.
Lobster Tail	380 °F(193 °C)	6 min	—	140 °F (60 °C)	2 lobster tails, 5–6 oz each, butterflied	Butterfly the tail before cooking — split the shell down the top with kitchen shears, p…
Scallops	400 °F(204 °C)	6 min	Flip at 3 min	visual cue	12–14 large dry sea scallops (U-10 or U-15 size) in a single layer	Use ‘dry’ scallops, not ‘wet’ scallops treated with phosphate solution. Wet scallops le…
Shrimp	400 °F(204 °C)	6 min	Shake at 3 min	visual cue	1 lb (about 20–25 large, 31/40 count) in a single layer	Use peeled, deveined shrimp. Shell-on shrimp need 1–2 minutes longer and do not crisp a…
Tuna Steak	400 °F(204 °C)	6 min	Flip at 3 min	130 °F (54 °C)	2 steaks (about 6 oz each) in a single layer.	Cook tuna briefly — it's best seared outside and rare inside.
Mussels	400 °F(204 °C)	7 min	—	visual cue	A single layer of scrubbed, debearded mussels fills a basket and serves one as a main or two as a starter; cook in one layer so they all open evenly, and do batches rather than mounding them up	Debeard each mussel (pull out the wiry tuft) and scrub the shell before cooking.
Calamari	400 °F(204 °C)	8 min	Flip at 4 min	145 °F (63 °C)	1 lb of cleaned squid tubes (about 40–50 rings) cut into ½-inch rounds, breaded and laid out in a single layer with at least ¼ inch of airflow space between each ring	Pat the squid rings BONE-DRY before breading. Squid releases liquid as it sits and any …
Chicken Cutlet	380 °F(193 °C)	8 min	Flip at 4 min	165 °F (74 °C)	2 cutlets in a single layer.	Pound the cutlet to an even thickness so it cooks through before the crust burns.
Clams	400 °F(204 °C)	8 min	—	visual cue	A single layer of scrubbed clams — about a dozen littlenecks — fits a basket; cook them in one layer so they all catch the heat and open evenly, and work in batches for a crowd rather than piling them up	Discard any clam that stays shut after cooking, and any that was cracked or gaping and …
Crab Legs	380 °F(193 °C)	8 min	—	145 °F (63 °C)	About 1 lb of legs (1–2 clusters) per batch.	Crab legs are sold pre-cooked — you're reheating, so don't overdo it or the meat turns …
Crawfish	380 °F(193 °C)	8 min	Shake at 4 min	visual cue	A single layer of whole crawfish or peeled tails fills a basket; figure a generous handful per person as a snack — pile them and shake, but do not bury them so deep the middle stays cold	Most crawfish are pre-boiled — you are reheating and crisping, not cooking from raw, so…
Fried Oysters	400 °F(204 °C)	8 min	Flip at 4 min	visual cue	A dozen breaded oysters fit a basket in a single layer and serve 2 as a starter; cook in a single layer so the coating crisps instead of steaming	Shucked oysters cook in moments — pull them the instant the coating is golden, because …
Fried Shrimp	400 °F(204 °C)	8 min	Flip at 4 min	145 °F (63 °C)	1 lb of raw 21/25-count shrimp (about 21 pieces, 4–5 generous appetizer portions or 2 entrée portions over rice), peeled with tail-on, deveined, butterflied, breaded and laid out single-layer with at least ¼ inch of airflow between each piece; a 4-qt basket fits 10–12 shrimp per cook (2 batches for the pound), a 6-qt fits 16–18 (1–2 batches). For smaller 31/40 popcorn shrimp, drop cook time to 6 minutes with flip at 3.	Butterfly the shrimp before breading. Run a paring knife along the back curve (where th…
Halibut	400 °F(204 °C)	8 min	Flip at 4 min	145 °F (63 °C)	2 fillets (about 6 oz each) in a single layer.	Halibut is lean and overcooks fast — pull right at 145 °F.
Halloumi	400 °F(204 °C)	8 min	Flip at 4 min	visual cue	1 block halloumi (8–9 oz), sliced into ½-inch slabs (about 6 slices)	Pat the slices completely dry with paper towels — halloumi is brined and surface moistu…
Kielbasa	400 °F(204 °C)	8 min	Shake at 4 min	165 °F (74 °C)	One 12–14 oz smoked kielbasa ring, sliced into ½-inch coins and spread in a single layer — about 3–4 servings as a main with sides, or more as an appetizer. For a crowd, cook in batches rather than stacking the coins.	Most kielbasa is fully cooked and smoked — check the package. If it is, you're heating …
Mahi Mahi	380 °F(193 °C)	8 min	Flip at 4 min	145 °F (63 °C)	2 fillets (about 6 oz each) in a single layer.	Mahi-mahi is lean and overcooks fast — pull it right at 145 °F.
Salmon Bites	400 °F(204 °C)	8 min	Shake at 4 min	145 °F (63 °C)	1 lb skinless salmon, cut into about 1-inch cubes (roughly 24 pieces), cooked in a single layer	Remove the skin before cubing — at bite size the skin curls, sticks to the basket, and …
Skirt Steak	400 °F(204 °C)	8 min	Flip at 4 min	130 °F (54 °C)	About 1 lb of skirt steak, serving 2–3.	Cook hot and fast — skirt steak toughens if cooked low and slow.
Spam	400 °F(204 °C)	8 min	Flip at 4 min	visual cue	half a 12-oz can (about 6 slices), in a single layer; serves 2–3	Spam is fully cooked in the can — you're only crisping and browning it, not cooking raw…
Steak Bites	400 °F(204 °C)	8 min	Shake at 4 min	130 °F (54 °C)	About 1 lb of cubed steak, serving 2–3.	Cut even 1-inch cubes so they cook at the same rate.
Tilapia Fillet	380 °F(193 °C)	8 min	—	145 °F (63 °C)	2 fillets, 5 oz each, ½ inch thick	Tilapia fillets are thinner than cod — start checking at 7 minutes or they go dry fast.
Andouille Sausage	400 °F(204 °C)	9 min	Shake at 5 min	visual cue	about 12–14 oz of andouille sliced into coins serves 3–4 as a dish component, or 2 as a main; keep the slices in a single layer	Most andouille (Aidells, Savoie's, supermarket Cajun smoked) is FULLY COOKED — you're j…
Cod Fillet	380 °F(193 °C)	9 min	—	145 °F (63 °C)	2 fillets, 6 oz each, 1 inch thick at the thickest	Do not flip cod — the flesh is delicate and breaks easily. Cook once through.
Salmon Fillet	400 °F(204 °C)	9 min	—	145 °F (63 °C)	2 fillets (6 oz / 170 g each), skin-on or skinless	Do not flip salmon — the flesh is delicate and will break. Cook skin-down for the whole…
Short Ribs	400 °F(204 °C)	9 min	Flip at 4 min	145 °F (63 °C)	1–1.5 lb thin flanken (Korean-cut) short ribs, in a single layer (serves 3)	Use thin flanken (cross-cut, ~½ inch, Korean galbi style) for the air fryer — thick Eng…
Burgers	380 °F(193 °C)	10 min	Flip at 5 min	160 °F (71 °C)	4 quarter-pound patties (80/20 ground beef), formed with a slight thumbprint dimple	USDA-safe internal temperature for ground beef is 160 °F / 71 °C — visual cues alone ar…
Carne Asada	400 °F(204 °C)	10 min	Flip at 5 min	145 °F (63 °C)	1 to 1½ lb skirt or flank steak, cooked in a single layer (cut a large piece into two basket-length strips); rest 5 minutes, then slice thin against the grain	Marinate at least 30 minutes (1–4 hours is better) — the citrus and salt are what make …
Chicken Fajita Strips	400 °F(204 °C)	10 min	Shake at 5 min	165 °F (74 °C)	About 1 lb of chicken plus sliced veg, serving 3–4.	Confirm 165 °F — chicken must be fully cooked.
Chicken Tenders	400 °F(204 °C)	10 min	Flip at 5 min	165 °F (74 °C)	6–8 tenders in a single layer	If breading the tenders yourself, press the breadcrumbs firmly and let the breaded tend…
Chorizo	400 °F(204 °C)	10 min	Shake at 5 min	160 °F (71 °C)	1 lb of fresh chorizo (serves 3–4 in tacos, breakfast, or queso)	Fresh Mexican chorizo renders a large amount of brick-red grease — cook it in a solid a…
Crab Cakes	380 °F(193 °C)	10 min	Flip at 5 min	145 °F (63 °C)	2–4 crab cakes in a single layer.	Chill the formed cakes before cooking so they hold their shape.
Filet Mignon	400 °F(204 °C)	10 min	Flip at 5 min	130 °F (54 °C)	2 filets (6–8 oz each) in a single layer.	Use a thermometer — filets vary in thickness and overcook in seconds.
Ground Beef	370 °F(188 °C)	10 min	Shake at 5 min	160 °F (71 °C)	About 1 lb of ground beef per batch.	Break it up and stir at the halfway point so it browns instead of clumping.
Lamb Burger	380 °F(193 °C)	10 min	Flip at 5 min	160 °F (71 °C)	2 patties, 5–6 oz each, ¾ inch thick, in a single layer	Cook ground lamb to 160 °F / 71 °C minimum — same as ground beef. Ground meat carries s…
Lamb Chops	400 °F(204 °C)	10 min	Flip at 5 min	145 °F (63 °C)	4 lamb loin or rib chops, 1 inch thick, about 4 oz each	Pull lamb at 145 °F / 63 °C for medium-rare, the texture lamb is meant to be served at.…
Meatballs	380 °F(193 °C)	10 min	Shake at 5 min	165 °F (74 °C)	12–14 meatballs (1½-inch diameter) in a single layer	Do not pack the meat too tightly when forming — dense meatballs go rubbery. A light han…
Octopus	400 °F(204 °C)	10 min	Flip at 5 min	visual cue	Lay pre-simmered tentacles or chunks in a single layer with space between them so the edges char instead of steaming; one large tentacle or two small ones serves one as a starter	Simmer the octopus tender first (about an hour in gently simmering water) — air-frying …
Paneer	380 °F(193 °C)	10 min	Shake at 5 min	visual cue	1 block paneer (8–10 oz), cubed into ¾-inch pieces (about 2 cups)	Pat the paneer dry before tossing in oil — surface moisture stops browning.
Red Snapper	380 °F(193 °C)	10 min	Flip at 5 min	145 °F (63 °C)	One or two skin-on fillets fit a basket; a 6 oz fillet serves one, so cook however many sit in a single layer with a little space for the air to crisp the skin	Pat the skin bone-dry before oiling — wet skin steams and turns flabby instead of crisp…
Ribeye Steak	400 °F(204 °C)	10 min	Flip at 5 min	130 °F (54 °C)	1 ribeye, 1–1¼ inch thick, 12–16 oz	Pull the steak out of the fridge 30 minutes before cooking. A cold-from-the-fridge stea…
Salmon Patties	380 °F(193 °C)	10 min	Flip at 5 min	visual cue	6–8 patties about 2½–3 inches across in a single layer (3–4 servings). Drain canned salmon well, mix with beaten egg, crushed crackers or breadcrumbs, minced onion, lemon and dill, form firm patties, chill them 10–15 minutes, spray, and air-fry 380 °F / 10 min / flip at 5. Cook in batches rather than crowding, and flip gently with a thin spatula.	Chill the formed patties 10–15 minutes before cooking. A cold patty holds its shape; a …
Sea Bass	400 °F(204 °C)	10 min	—	145 °F (63 °C)	two 6-oz fillets, skin-on, in a single layer; serves 2	Pat the fillets very dry before oiling and seasoning — surface moisture steams the fish…
Soft-Shell Crab	400 °F(204 °C)	10 min	Flip at 5 min	visual cue	1–2 cleaned soft-shell crabs per person; a basket fits 2–3 in a single layer without crowding	Clean the crab first (or buy it cleaned): snip off the face, lift each side of the top …
Swordfish	380 °F(193 °C)	10 min	Flip at 5 min	145 °F (63 °C)	2 steaks (about 6 oz each) in a single layer.	Swordfish dries out fast — pull it right at 145 °F.
Veggie Burger	375 °F(191 °C)	10 min	Flip at 5 min	165 °F (74 °C)	2 to 4 plant-based patties in a single layer, not touching; add cheese in the last minute and toast the buns separately	Cook plant-based patties to 165 °F (74 °C) — Beyond and Impossible specify this on the …
Venison Steak	400 °F(204 °C)	10 min	Flip at 5 min	130 °F (54 °C)	One or two venison steaks fit a basket; a 6–8 oz steak serves one, so cook however many fit in a single layer with space between them for browning	Venison is extremely lean — do not cook past medium (135 °F / 57 °C); pushed further it…
Chicken Livers	400 °F(204 °C)	11 min	Flip at 6 min	165 °F (74 °C)	about 1 lb of livers, cooked in single-layer batches; serves 3–4	Soak the livers in buttermilk (or milk) for 20–30 minutes to mellow the iron-y bite, th…
Turkey Burger	365 °F(185 °C)	11 min	Flip at 6 min	165 °F (74 °C)	2 patties, 5–6 oz each, ¾ inch thick, in a single layer	Always confirm 165 °F / 74 °C internal temperature with an instant-read thermometer. Vi…
Boneless Wings	400 °F(204 °C)	12 min	Flip at 6 min	165 °F (74 °C)	About 20 bite-size pieces (roughly 1 lb of chicken) in a single layer — 3–4 servings. Cut boneless skinless chicken breast or thigh into 1 to 1½-inch chunks, dredge flour → beaten egg → seasoned breadcrumbs or panko, press the coating on firmly, spray, and air-fry 400 °F / 12 min / flip at 6. Cook in batches rather than overlapping pieces, and warm the sauce separately so you can toss the moment they finish.	Sauce after cooking, never before. Tossing breaded chicken in Buffalo or BBQ sauce befo…
Catfish	380 °F(193 °C)	12 min	Flip at 6 min	145 °F (63 °C)	2 fillets in a single layer.	Pat the fillets dry before dredging so the cornmeal sticks.
Chicken Katsu	400 °F(204 °C)	12 min	Flip at 6 min	165 °F (74 °C)	2–3 pounded cutlets fit a standard basket in a single layer and serve 2; cook in batches rather than overlapping so the panko crisps instead of steaming	Chicken is raw — cook to 165 °F (74 °C) internal, not just until the crust looks golden…
Chicken Kebab	380 °F(193 °C)	12 min	Flip at 6 min	165 °F (74 °C)	4 skewers, 6–7 cubes each (1-inch boneless thigh or breast cubes), in a single layer with skewer ends free of the basket walls	Always confirm 165 °F / 74 °C internal by probing the largest cube — small cubes oversh…
Chicken Sandwich	380 °F(193 °C)	12 min	Flip at 6 min	165 °F (74 °C)	2 to 4 breaded fillets in a single layer with space between each in a 5-qt-or-larger basket — never overlapping (crowding steams the breading soft). One fillet makes one sandwich. Canonical copycat assembly: brine a boneless skinless chicken breast (pounded or sliced to an even ¾-inch thickness) in buttermilk + a splash of pickle juice + salt for 30 min to a few hours, dredge in seasoned flour (flour + paprika + garlic + onion powder + cayenne + salt + pepper, pressing firmly so the coating grips), mist both faces well with oil, and air-fry 380 °F / 12 min / flip at 6. Toast the buttered bun separately (cut-side down, 1-2 min in the fryer), then build: fillet + pickles + sauce on a toasted bun. For a family run, cook fillets in sequential single-layer batches and toast buns while the chicken rests 2 min.	380 °F, NOT 400 °F+. A breaded chicken-breast fillet is thick, and at higher temperatur…
Chicken-Fried Steak	400 °F(204 °C)	12 min	Flip at 6 min	145 °F (63 °C)	2 to 4 tenderized cube steaks (about 4–6 oz each), breaded and cooked in a single layer with space between them	Use tenderized cube steak (or pound a round steak thin yourself) — a thick, un-tenderiz…
Fish and Chips	400 °F(204 °C)	12 min	Flip at 6 min	145 °F (63 °C)	2 cod fillets (about 6 oz / 170 g each, cut to an even thickness) in a single layer with space between them, plus the chips cooked in a separate batch — never crowd both into one load. Canonical pub-style method, two separate cooks: (1) Chips — cut floury potatoes (Maris Piper / russet) into ½-inch batons, soak in cold water 30 min, dry bone-dry, toss with 1 tbsp oil + salt, air-fry 400 °F / 18-20 min / shake twice until crisp and golden, then hold warm. (2) Fish — pat the cod completely dry, dredge in seasoned flour, dip in a thick chilled beer batter (or egg-wash then panko for the more reliable crust), lay on a sprayed perforated parchment liner, mist the top well with oil, and air-fry 400 °F / 12 min / flip at 6 to 145 °F. Cook the chips first and the fish second so both land hot together — or run them in two baskets at once if your fryer has the room.	A thin wet beer batter alone will drip through the basket and never set — this is the s…
Flank Steak	400 °F(204 °C)	12 min	Flip at 6 min	130 °F (54 °C)	About 1–1.5 lb of flank steak, serving 3–4.	Slice thinly against the grain — with-grain slices are chewy.
Frog Legs	400 °F(204 °C)	12 min	Flip at 6 min	145 °F (63 °C)	Six to eight pairs of frog legs fit a basket in a single layer and serve 2; keep them in one layer so the coating crisps instead of steaming	Soak in buttermilk first — it tenderises the lean meat and helps the dredge cling and f…
Ground Chicken	400 °F(204 °C)	12 min	Shake at 6 min	165 °F (74 °C)	1 lb of ground chicken (serves 3–4 in tacos, bowls, or pasta)	Ground chicken is lean and wet — break it up well before and during cooking so it brown…
Ground Turkey	400 °F(204 °C)	12 min	Shake at 6 min	165 °F (74 °C)	About 1 lb of ground turkey per batch, crumbled into a foil pan or solid insert that fits the basket (loose meat falls through the basket holes). Break it into small pieces, air-fry 400 °F / 12 min, and stir to break it up again at 6 so it browns instead of clumping into one mass.	Cook to 165 °F / 74 °C — ground poultry's safe minimum is higher than ground beef's 160…
Italian Sausage	375 °F(191 °C)	12 min	Flip at 6 min	160 °F (71 °C)	4–5 links in a single layer.	Don't pierce the casings — they keep the juices in.
Karaage	400 °F(204 °C)	12 min	Shake at 6 min	165 °F (74 °C)	About 1 lb of marinated thigh pieces fills a standard basket in a single layer and serves 2–3; cook in batches so the pieces crisp instead of steaming together	Chicken thigh is raw — cook to 165 °F (74 °C) internal; the coating crisps before the m…
Pork Chops	380 °F(193 °C)	12 min	Flip at 6 min	145 °F (63 °C)	2 bone-in chops, 1 inch thick, 8 oz each	Pull pork at 145 °F / 63 °C — the USDA dropped from 160 °F in 2011. Higher is dry and c…
Salisbury Steak	400 °F(204 °C)	12 min	Flip at 6 min	160 °F (71 °C)	4 patties (about 5–6 oz each) fit a standard basket in a single layer and serve 4; make the mushroom-onion gravy separately on the stove or in the microwave	Salisbury steak is raw ground beef — cook to 160 °F (71 °C) internal, the same as a bur…
Schnitzel	400 °F(204 °C)	12 min	Flip at 6 min	145 °F (63 °C)	2–3 pounded cutlets fit a standard basket in a single layer and serve 2–3; cook in batches rather than overlapping so the crumb crisps instead of steaming	Pound the cutlet to an even ¼-inch thickness or the thin edge scorches while the middle…
Sirloin Steak	400 °F(204 °C)	12 min	Flip at 6 min	135 °F (57 °C)	1 sirloin, 1¼ inch thick, 12 oz	Sirloin is leaner than ribeye — pull at 135 °F / 57 °C for medium-rare, 140 °F for medi…
T-Bone Steak	400 °F(204 °C)	12 min	Flip at 6 min	130 °F (54 °C)	One 1–1.5 inch thick T-bone (about 1 lb), serving 1–2.	Pat the steak bone-dry — surface moisture steams and blocks browning.
Turkey Meatballs	380 °F(193 °C)	12 min	Flip at 6 min	165 °F (74 °C)	About 1 lb of meatballs (12–16) in a single layer.	Confirm 165 °F — turkey is poultry and must be fully cooked.
Whole Trout	370 °F(188 °C)	12 min	Flip at 6 min	145 °F (63 °C)	1 whole trout (10–12 inch), serving 1–2.	Score the skin in a couple of places so it doesn't curl and cooks evenly.
Boudin	375 °F(191 °C)	13 min	Flip at 7 min	visual cue	3–4 boudin links or about 12 boudin balls fit a standard basket in a single layer and serve 3–4; keep them spaced so the casing or crumb crisps on every side	Most store and butcher boudin is fully cooked before stuffing — you're heating it throu…
Bratwurst	375 °F(191 °C)	13 min	Flip at 6.5 min	160 °F (71 °C)	4–5 links in a single layer.	Don't pierce the casings — they hold in the juices.
Kofta	380 °F(193 °C)	13 min	Flip at 6 min	160 °F (71 °C)	Shape the mix into 4–6 finger-length logs (on soaked skewers or freeform) and lay them in a single layer with space between; about 1 lb of meat makes 6 koftas, serving 3–4 in wraps or over rice	Knead the meat with the grated onion and spices until tacky so the logs bind — under-mi…
Branzino	400 °F(204 °C)	14 min	Flip at 7 min	145 °F (63 °C)	one whole branzino (about 1 lb / 450 g, scaled and gutted) per 1–2 people; a basket fits one fish, an oven-style air fryer fits two	Buy it scaled and gutted, then pat the skin bone-dry inside and out — wet skin steams a…
Chicken Parmesan	380 °F(193 °C)	14 min	Flip at 7 min	165 °F (74 °C)	2 breaded breasts in a single layer.	Crisp the breaded chicken first, then add sauce and cheese near the end.
Chicken Tikka	400 °F(204 °C)	14 min	Shake at 7 min	165 °F (74 °C)	About 1 lb of marinated cubes fills a basket in a single layer and serves 2–3; thread on short skewers or scatter loose, but keep one layer so the edges char instead of steaming	Marinate at least 30 minutes (a few hours is better) — the yogurt's acidity tenderises …
Duck Breast	380 °F(193 °C)	14 min	Flip at 7 min	135 °F (57 °C)	2 breasts, serving 2.	Score the fat cap in a crosshatch so it renders and crisps.
Falafel	380 °F(193 °C)	14 min	Flip at 7 min	visual cue	12 patties, 1½-inch diameter and ¾-inch thick, in a single layer with airflow space between each	Use chilled raw chickpeas (soaked overnight, drained, not cooked). Canned chickpeas hol…
Quail	400 °F(204 °C)	14 min	Flip at 7 min	165 °F (74 °C)	Two to four quail fit a basket in a single layer; plan one to two birds per person since each is only a few ounces of meat	Quail are tiny and lean — cook to 165 °F (74 °C) and pull immediately; a couple of extr…
Seitan	375 °F(191 °C)	14 min	Shake at 7 min	visual cue	8–10 oz of seitan, cut into cubes or strips, in a single layer; serves 2–3	Seitan is NOT gluten-free — it's made almost entirely of wheat gluten, so never serve i…
Tempeh	375 °F(191 °C)	14 min	Shake at 7 min	visual cue	One 8 oz block, cubed or sliced (2–3 servings), in a single layer. Optionally steam or simmer the block 10 minutes to mellow its bitterness, cut into ½-inch cubes or thin slabs, toss in a soy-based marinade (or just oil and salt), then air-fry 375 °F / 14 min / shake at 7. Shake or turn so every face browns; cook in a single layer rather than a pile.	Steam or simmer the block about 10 minutes first to mellow bitterness (optional but rec…
Tofu	400 °F(204 °C)	14 min	Shake at 7 min	visual cue	1 block extra-firm tofu (14 oz), pressed and cubed into ¾-inch pieces	Press the tofu for 30 minutes before cooking — wrap in paper towels under a heavy book …
Tonkatsu	400 °F(204 °C)	14 min	Flip at 7 min	145 °F (63 °C)	One or two cutlets fit a basket in a single layer; a 5–6 oz cutlet serves one. Don't overlap them or the panko stays pale where they touch	Pound the cutlet to an even thickness or the thick end stays underdone while the crust …
Chicharrones	400 °F(204 °C)	15 min	Shake at 8 min	visual cue	A single layer of skin squares shrinks dramatically as the fat renders and fills a snack bowl for 2–3; work in batches rather than crowding so every piece puffs	Pat the skin bone-dry and render it fully — any moisture or unrendered fat leaves chewy…
Chicken Shawarma	400 °F(204 °C)	15 min	Flip at 7.5 min	165 °F (74 °C)	About 1 lb of marinated chicken, serving 2–3 in wraps.	Confirm 165 °F — chicken must be fully cooked.
Chicken Gizzards	400 °F(204 °C)	16 min	Flip at 8 min	165 °F (74 °C)	about 1 lb of cleaned gizzards serves 2–3; cook in a single layer so the breading crisps	Gizzards are a tough, hard-working muscle — simmer or pressure-cook them to fork-tender…
Chicken Breast	380 °F(193 °C)	18 min	Flip at 9 min	165 °F (74 °C)	2 breasts (6–8 oz each) in a single layer	Always confirm 165 °F / 74 °C internal temperature with an instant-read thermometer — v…
Jackfruit	375 °F(191 °C)	18 min	Shake at 9 min	visual cue	one 14–20 oz can of young green jackfruit, drained and shredded, serves 2; a basket holds 1–2 cans in a loose layer	Use YOUNG / green jackfruit canned in water or brine — NOT ripe jackfruit in syrup, whi…
Pork Belly	400 °F(204 °C)	18 min	Shake at 9 min	145 °F (63 °C)	1 lb pork belly, cut into 1½–2 inch cubes (about 3–4 servings as a starter)	Pork belly fat splatters aggressively at 400 °F. Line the drip tray with parchment (NOT…
Rack of Lamb	400 °F(204 °C)	18 min	Flip at 9 min	130 °F (54 °C)	One 8-rib rack (about 1.5 lb), serving 2–3.	Wrap the frenched bone tips in foil to keep them from charring.
Stuffed Chicken Breast	380 °F(193 °C)	18 min	Flip at 9 min	165 °F (74 °C)	2 stuffed breasts in a single layer.	Secure the opening with toothpicks so the filling stays put — remove them before serving.
Stuffed Peppers	360 °F(182 °C)	18 min	—	165 °F (74 °C)	2–4 pepper halves, standing upright.	Use a fully cooked filling — the bake heats it through but won't cook raw meat.
Beef Wellington	380 °F(193 °C)	20 min	—	130 °F (54 °C)	Cook individual single-portion parcels, one per person, spaced apart in a single layer so the hot air browns the pastry all around; two to four fit a basket depending on size, and a full-size log won't cook evenly in an air fryer	Pre-sear the fillet and cool it completely before wrapping — a raw or warm centre overc…
Char Siu	380 °F(193 °C)	20 min	Flip at 10 min	160 °F (71 °C)	Lay 2–3 marinated pork strips in a single layer with space between them so the edges char; a 1 lb piece cut into strips serves 2–3 over rice	The marinade is high in sugar and chars fast — keep strips moderate in thickness and wa…
Chicken Thighs	380 °F(193 °C)	20 min	Flip at 10 min	175 °F (79 °C)	4 boneless, skinless thighs (about 5 oz each)	Dark meat must reach at least 175 °F / 79 °C internally for the connective tissue to br…
Chicken Drumsticks	400 °F(204 °C)	22 min	Flip at 12 min	185 °F (85 °C)	6–8 drumsticks (5–6 oz each) in a single layer, not stacked	Cook dark meat to 185 °F / 85 °C — not 165 °F. Drumsticks have heavy connective tissue …
Chicken Wings	400 °F(204 °C)	22 min	Flip at 11 min	165 °F (74 °C)	10–12 party wings (about 1 lb) in a single layer	Toss the wings in dry seasoning only — sauce them after cooking. Sugary sauces (BBQ, bu…
Pork Tenderloin	400 °F(204 °C)	22 min	Flip at 11 min	145 °F (63 °C)	1 whole tenderloin, 1–1¼ lb, trimmed of silver skin	Trim the silver skin (the silvery, sinewy membrane on the surface) before cooking. It d…
Tri-Tip	380 °F(193 °C)	22 min	Flip at 11 min	130 °F (54 °C)	One 1.5–2 lb tri-tip, serving 4–6.	The grain changes direction — find the dividing line and slice each section against its…
Turkey Tenderloin	380 °F(193 °C)	22 min	Flip at 11 min	165 °F (74 °C)	One 1–1.5 lb tenderloin, serving 3–4.	Confirm 165 °F with a thermometer — turkey is poultry and must be fully cooked.
Baby Back Ribs	350 °F(177 °C)	25 min	Flip at 12 min	195 °F (91 °C)	1 rack baby back ribs (~2 lb), cut in half crosswise to fit the basket	Remove the silver membrane on the underside of the ribs before cooking. Slip a butter k…
Cornish Hen	370 °F(188 °C)	25 min	Flip at 13 min	165 °F (74 °C)	1 hen (about 1.25 lb), serving 1–2.	Confirm 165 °F at the thigh joint — it's the slowest part to cook.
Fried Chicken	360 °F(182 °C)	25 min	Flip at 13 min	165 °F (74 °C)	A single layer of 3–4 bone-in pieces fills a standard basket and serves 2–3; cook in batches rather than crowding so the crust crisps instead of steaming	Spray the dredge well — dry seasoned flour stays pale and floury in an air fryer withou…
Meatloaf	375 °F(191 °C)	25 min	—	160 °F (71 °C)	4 mini-loaves (4–5 oz each) on a parchment sling, OR one 1-lb loaf pressed into a 7-inch round air-fryer pan	Always confirm 160 °F / 71 °C at the centre with an instant-read thermometer — ground m…
Tandoori Chicken	375 °F(191 °C)	25 min	Flip at 13 min	175 °F (79 °C)	A single layer of 4–6 bone-in pieces fills a standard basket and serves 2–3; cook in batches rather than crowding so the marinade chars instead of steaming	Marinate at least 1 hour — overnight for the best flavour and most tender meat — since …
Turkey Wings	380 °F(193 °C)	32 min	Flip at 16 min	175 °F (79 °C)	2–4 whole turkey wings, or separated drumette and flat sections, in a single layer with space between them. Very large whole wings cook best 1–2 at a time so the air can reach the joints.	Confirm 175 °F at the thickest joint with a probe. These are big, dark cuts and the bon…
Chicken Leg Quarters	400 °F(204 °C)	35 min	Flip at 18 min	185 °F (85 °C)	1–2 leg quarters (10–14 oz each) in a single layer, skin-side up after the flip — most baskets only fit two without crowding. Pat the skin bone-dry, season under and over the skin, and air-fry 400 °F / 35 min, flipping once at 18 so both sides brown. Work in batches for a family pack rather than stacking.	Cook to 185 °F / 85 °C at the bone, not 165 °F. A leg quarter is all dark meat with hea…
Duck Legs	375 °F(191 °C)	35 min	Flip at 18 min	175 °F (79 °C)	Two to four leg quarters fit in a single layer and serve 2–4, about one leg per person; keep them in one layer so the skin crisps instead of steaming	Prick the skin all over (not into the meat) so the fat renders out and the skin crackle…
Spare Ribs	350 °F(177 °C)	35 min	Flip at 17 min	200 °F (93 °C)	About 1.5 lb of ribs, cut into sections, serving 2.	Peel the silvery membrane off the bone side, or the ribs stay tough and chewy.
Turkey Breast	360 °F(182 °C)	38 min	Flip at 20 min	165 °F (74 °C)	1 bone-in half turkey breast, 3 lb	A 3-lb breast is the maximum for most 6-quart air fryers. Larger needs an oven.
Pork Loin	360 °F(182 °C)	40 min	Flip at 20 min	145 °F (63 °C)	One 1.5–2 lb loin roast, serving 4–6.	Pork loin is safe at 145 °F — don't overcook this lean cut or it turns dry.
Turkey Legs	350 °F(177 °C)	40 min	Flip at 20 min	175 °F (79 °C)	2–4 turkey legs (12–16 oz each) in a single layer with space between them; very large legs cook best 1–2 at a time so the heat reaches the bone	Confirm 175 °F at the thickest part of the leg without touching the bone — these are bi…
Lamb Shanks	350 °F(177 °C)	50 min	Flip at 25 min	195 °F (91 °C)	2 lamb shanks (~1 lb each, bone-in), seasoned and rested at room temperature for 30 minutes before cooking	This is roasted lamb shank, not braised. Air-fryer shanks finish with crackling exterio…
Whole Chicken	360 °F(182 °C)	55 min	Flip at 30 min	165 °F (74 °C)	1 whole chicken, 3½–4 lb, spatchcocked (backbone removed) so it lays flat	Spatchcock the bird — remove the backbone with kitchen shears and press the breastbone …
Brisket	325 °F(163 °C)	60 min	Flip at 30 min	203 °F (95 °C)	One 1.5–2 lb brisket portion, serving 3–4.	Brisket needs to reach ~203 °F to turn tender — pulling it at a steak temperature leave…
Prime Rib	350 °F(177 °C)	60 min	Flip at 30 min	120 °F (49 °C)	One 2–3 lb roast, serving 4–6.	Use a meat thermometer — roast thickness varies too much to time by the clock alone.
Pork Shoulder	325 °F(163 °C)	75 min	Flip at 40 min	200 °F (93 °C)	1 boneless pork shoulder piece, 2–2½ lb, cut into a roughly cube shape so it fits the basket and cooks evenly	This is NOT traditional 12-hour smoked pulled pork. Air-fried shoulder is a weeknight s…
Beef Jerky	180 °F(82 °C)	240 min	Shake at 60 min	visual cue	About 1 lb of sliced raw beef per batch in a single layer, yielding roughly 6–8 oz of finished jerky.	Slice against the grain and no thicker than ¼ inch — thick or with-grain strips dry une…

Hot Dogs
Temp
380 °F (193 °C)
Time
5 min
Flip
Shake at 2 min
Internal
visual cue
Ham Steak
Temp
350 °F (177 °C)
Time
6 min
Flip
Flip at 3 min
Internal
145 °F (63 °C)
Lobster Tail
Temp
380 °F (193 °C)
Time
6 min
Flip
—
Internal
140 °F (60 °C)
Scallops
Temp
400 °F (204 °C)
Time
6 min
Flip
Flip at 3 min
Internal
visual cue
Shrimp
Temp
400 °F (204 °C)
Time
6 min
Flip
Shake at 3 min
Internal
visual cue
Tuna Steak
Temp
400 °F (204 °C)
Time
6 min
Flip
Flip at 3 min
Internal
130 °F (54 °C)
Mussels
Temp
400 °F (204 °C)
Time
7 min
Flip
—
Internal
visual cue
Calamari
Temp
400 °F (204 °C)
Time
8 min
Flip
Flip at 4 min
Internal
145 °F (63 °C)
Chicken Cutlet
Temp
380 °F (193 °C)
Time
8 min
Flip
Flip at 4 min
Internal
165 °F (74 °C)
Clams
Temp
400 °F (204 °C)
Time
8 min
Flip
—
Internal
visual cue
Crab Legs
Temp
380 °F (193 °C)
Time
8 min
Flip
—
Internal
145 °F (63 °C)
Crawfish
Temp
380 °F (193 °C)
Time
8 min
Flip
Shake at 4 min
Internal
visual cue
Fried Oysters
Temp
400 °F (204 °C)
Time
8 min
Flip
Flip at 4 min
Internal
visual cue
Fried Shrimp
Temp
400 °F (204 °C)
Time
8 min
Flip
Flip at 4 min
Internal
145 °F (63 °C)
Halibut
Temp
400 °F (204 °C)
Time
8 min
Flip
Flip at 4 min
Internal
145 °F (63 °C)
Halloumi
Temp
400 °F (204 °C)
Time
8 min
Flip
Flip at 4 min
Internal
visual cue
Kielbasa
Temp
400 °F (204 °C)
Time
8 min
Flip
Shake at 4 min
Internal
165 °F (74 °C)
Mahi Mahi
Temp
380 °F (193 °C)
Time
8 min
Flip
Flip at 4 min
Internal
145 °F (63 °C)
Salmon Bites
Temp
400 °F (204 °C)
Time
8 min
Flip
Shake at 4 min
Internal
145 °F (63 °C)
Skirt Steak
Temp
400 °F (204 °C)
Time
8 min
Flip
Flip at 4 min
Internal
130 °F (54 °C)
Spam
Temp
400 °F (204 °C)
Time
8 min
Flip
Flip at 4 min
Internal
visual cue
Steak Bites
Temp
400 °F (204 °C)
Time
8 min
Flip
Shake at 4 min
Internal
130 °F (54 °C)
Tilapia Fillet
Temp
380 °F (193 °C)
Time
8 min
Flip
—
Internal
145 °F (63 °C)
Andouille Sausage
Temp
400 °F (204 °C)
Time
9 min
Flip
Shake at 5 min
Internal
visual cue
Cod Fillet
Temp
380 °F (193 °C)
Time
9 min
Flip
—
Internal
145 °F (63 °C)
Salmon Fillet
Temp
400 °F (204 °C)
Time
9 min
Flip
—
Internal
145 °F (63 °C)
Short Ribs
Temp
400 °F (204 °C)
Time
9 min
Flip
Flip at 4 min
Internal
145 °F (63 °C)
Burgers
Temp
380 °F (193 °C)
Time
10 min
Flip
Flip at 5 min
Internal
160 °F (71 °C)
Carne Asada
Temp
400 °F (204 °C)
Time
10 min
Flip
Flip at 5 min
Internal
145 °F (63 °C)
Chicken Fajita Strips
Temp
400 °F (204 °C)
Time
10 min
Flip
Shake at 5 min
Internal
165 °F (74 °C)
Chicken Tenders
Temp
400 °F (204 °C)
Time
10 min
Flip
Flip at 5 min
Internal
165 °F (74 °C)
Chorizo
Temp
400 °F (204 °C)
Time
10 min
Flip
Shake at 5 min
Internal
160 °F (71 °C)
Crab Cakes
Temp
380 °F (193 °C)
Time
10 min
Flip
Flip at 5 min
Internal
145 °F (63 °C)
Filet Mignon
Temp
400 °F (204 °C)
Time
10 min
Flip
Flip at 5 min
Internal
130 °F (54 °C)
Ground Beef
Temp
370 °F (188 °C)
Time
10 min
Flip
Shake at 5 min
Internal
160 °F (71 °C)
Lamb Burger
Temp
380 °F (193 °C)
Time
10 min
Flip
Flip at 5 min
Internal
160 °F (71 °C)
Lamb Chops
Temp
400 °F (204 °C)
Time
10 min
Flip
Flip at 5 min
Internal
145 °F (63 °C)
Meatballs
Temp
380 °F (193 °C)
Time
10 min
Flip
Shake at 5 min
Internal
165 °F (74 °C)
Octopus
Temp
400 °F (204 °C)
Time
10 min
Flip
Flip at 5 min
Internal
visual cue
Paneer
Temp
380 °F (193 °C)
Time
10 min
Flip
Shake at 5 min
Internal
visual cue
Red Snapper
Temp
380 °F (193 °C)
Time
10 min
Flip
Flip at 5 min
Internal
145 °F (63 °C)
Ribeye Steak
Temp
400 °F (204 °C)
Time
10 min
Flip
Flip at 5 min
Internal
130 °F (54 °C)
Salmon Patties
Temp
380 °F (193 °C)
Time
10 min
Flip
Flip at 5 min
Internal
visual cue
Sea Bass
Temp
400 °F (204 °C)
Time
10 min
Flip
—
Internal
145 °F (63 °C)
Soft-Shell Crab
Temp
400 °F (204 °C)
Time
10 min
Flip
Flip at 5 min
Internal
visual cue
Swordfish
Temp
380 °F (193 °C)
Time
10 min
Flip
Flip at 5 min
Internal
145 °F (63 °C)
Veggie Burger
Temp
375 °F (191 °C)
Time
10 min
Flip
Flip at 5 min
Internal
165 °F (74 °C)
Venison Steak
Temp
400 °F (204 °C)
Time
10 min
Flip
Flip at 5 min
Internal
130 °F (54 °C)
Chicken Livers
Temp
400 °F (204 °C)
Time
11 min
Flip
Flip at 6 min
Internal
165 °F (74 °C)
Turkey Burger
Temp
365 °F (185 °C)
Time
11 min
Flip
Flip at 6 min
Internal
165 °F (74 °C)
Boneless Wings
Temp
400 °F (204 °C)
Time
12 min
Flip
Flip at 6 min
Internal
165 °F (74 °C)
Catfish
Temp
380 °F (193 °C)
Time
12 min
Flip
Flip at 6 min
Internal
145 °F (63 °C)
Chicken Katsu
Temp
400 °F (204 °C)
Time
12 min
Flip
Flip at 6 min
Internal
165 °F (74 °C)
Chicken Kebab
Temp
380 °F (193 °C)
Time
12 min
Flip
Flip at 6 min
Internal
165 °F (74 °C)
Chicken Sandwich
Temp
380 °F (193 °C)
Time
12 min
Flip
Flip at 6 min
Internal
165 °F (74 °C)
Chicken-Fried Steak
Temp
400 °F (204 °C)
Time
12 min
Flip
Flip at 6 min
Internal
145 °F (63 °C)
Fish and Chips
Temp
400 °F (204 °C)
Time
12 min
Flip
Flip at 6 min
Internal
145 °F (63 °C)
Flank Steak
Temp
400 °F (204 °C)
Time
12 min
Flip
Flip at 6 min
Internal
130 °F (54 °C)
Frog Legs
Temp
400 °F (204 °C)
Time
12 min
Flip
Flip at 6 min
Internal
145 °F (63 °C)
Ground Chicken
Temp
400 °F (204 °C)
Time
12 min
Flip
Shake at 6 min
Internal
165 °F (74 °C)
Ground Turkey
Temp
400 °F (204 °C)
Time
12 min
Flip
Shake at 6 min
Internal
165 °F (74 °C)
Italian Sausage
Temp
375 °F (191 °C)
Time
12 min
Flip
Flip at 6 min
Internal
160 °F (71 °C)
Karaage
Temp
400 °F (204 °C)
Time
12 min
Flip
Shake at 6 min
Internal
165 °F (74 °C)
Pork Chops
Temp
380 °F (193 °C)
Time
12 min
Flip
Flip at 6 min
Internal
145 °F (63 °C)
Salisbury Steak
Temp
400 °F (204 °C)
Time
12 min
Flip
Flip at 6 min
Internal
160 °F (71 °C)
Schnitzel
Temp
400 °F (204 °C)
Time
12 min
Flip
Flip at 6 min
Internal
145 °F (63 °C)
Sirloin Steak
Temp
400 °F (204 °C)
Time
12 min
Flip
Flip at 6 min
Internal
135 °F (57 °C)
T-Bone Steak
Temp
400 °F (204 °C)
Time
12 min
Flip
Flip at 6 min
Internal
130 °F (54 °C)
Turkey Meatballs
Temp
380 °F (193 °C)
Time
12 min
Flip
Flip at 6 min
Internal
165 °F (74 °C)
Whole Trout
Temp
370 °F (188 °C)
Time
12 min
Flip
Flip at 6 min
Internal
145 °F (63 °C)
Boudin
Temp
375 °F (191 °C)
Time
13 min
Flip
Flip at 7 min
Internal
visual cue
Bratwurst
Temp
375 °F (191 °C)
Time
13 min
Flip
Flip at 6.5 min
Internal
160 °F (71 °C)
Kofta
Temp
380 °F (193 °C)
Time
13 min
Flip
Flip at 6 min
Internal
160 °F (71 °C)
Branzino
Temp
400 °F (204 °C)
Time
14 min
Flip
Flip at 7 min
Internal
145 °F (63 °C)
Chicken Parmesan
Temp
380 °F (193 °C)
Time
14 min
Flip
Flip at 7 min
Internal
165 °F (74 °C)
Chicken Tikka
Temp
400 °F (204 °C)
Time
14 min
Flip
Shake at 7 min
Internal
165 °F (74 °C)
Duck Breast
Temp
380 °F (193 °C)
Time
14 min
Flip
Flip at 7 min
Internal
135 °F (57 °C)
Falafel
Temp
380 °F (193 °C)
Time
14 min
Flip
Flip at 7 min
Internal
visual cue
Quail
Temp
400 °F (204 °C)
Time
14 min
Flip
Flip at 7 min
Internal
165 °F (74 °C)
Seitan
Temp
375 °F (191 °C)
Time
14 min
Flip
Shake at 7 min
Internal
visual cue
Tempeh
Temp
375 °F (191 °C)
Time
14 min
Flip
Shake at 7 min
Internal
visual cue
Tofu
Temp
400 °F (204 °C)
Time
14 min
Flip
Shake at 7 min
Internal
visual cue
Tonkatsu
Temp
400 °F (204 °C)
Time
14 min
Flip
Flip at 7 min
Internal
145 °F (63 °C)
Chicharrones
Temp
400 °F (204 °C)
Time
15 min
Flip
Shake at 8 min
Internal
visual cue
Chicken Shawarma
Temp
400 °F (204 °C)
Time
15 min
Flip
Flip at 7.5 min
Internal
165 °F (74 °C)
Chicken Gizzards
Temp
400 °F (204 °C)
Time
16 min
Flip
Flip at 8 min
Internal
165 °F (74 °C)
Chicken Breast
Temp
380 °F (193 °C)
Time
18 min
Flip
Flip at 9 min
Internal
165 °F (74 °C)
Jackfruit
Temp
375 °F (191 °C)
Time
18 min
Flip
Shake at 9 min
Internal
visual cue
Pork Belly
Temp
400 °F (204 °C)
Time
18 min
Flip
Shake at 9 min
Internal
145 °F (63 °C)
Rack of Lamb
Temp
400 °F (204 °C)
Time
18 min
Flip
Flip at 9 min
Internal
130 °F (54 °C)
Stuffed Chicken Breast
Temp
380 °F (193 °C)
Time
18 min
Flip
Flip at 9 min
Internal
165 °F (74 °C)
Stuffed Peppers
Temp
360 °F (182 °C)
Time
18 min
Flip
—
Internal
165 °F (74 °C)
Beef Wellington
Temp
380 °F (193 °C)
Time
20 min
Flip
—
Internal
130 °F (54 °C)
Char Siu
Temp
380 °F (193 °C)
Time
20 min
Flip
Flip at 10 min
Internal
160 °F (71 °C)
Chicken Thighs
Temp
380 °F (193 °C)
Time
20 min
Flip
Flip at 10 min
Internal
175 °F (79 °C)
Chicken Drumsticks
Temp
400 °F (204 °C)
Time
22 min
Flip
Flip at 12 min
Internal
185 °F (85 °C)
Chicken Wings
Temp
400 °F (204 °C)
Time
22 min
Flip
Flip at 11 min
Internal
165 °F (74 °C)
Pork Tenderloin
Temp
400 °F (204 °C)
Time
22 min
Flip
Flip at 11 min
Internal
145 °F (63 °C)
Tri-Tip
Temp
380 °F (193 °C)
Time
22 min
Flip
Flip at 11 min
Internal
130 °F (54 °C)
Turkey Tenderloin
Temp
380 °F (193 °C)
Time
22 min
Flip
Flip at 11 min
Internal
165 °F (74 °C)
Baby Back Ribs
Temp
350 °F (177 °C)
Time
25 min
Flip
Flip at 12 min
Internal
195 °F (91 °C)
Cornish Hen
Temp
370 °F (188 °C)
Time
25 min
Flip
Flip at 13 min
Internal
165 °F (74 °C)
Fried Chicken
Temp
360 °F (182 °C)
Time
25 min
Flip
Flip at 13 min
Internal
165 °F (74 °C)
Meatloaf
Temp
375 °F (191 °C)
Time
25 min
Flip
—
Internal
160 °F (71 °C)
Tandoori Chicken
Temp
375 °F (191 °C)
Time
25 min
Flip
Flip at 13 min
Internal
175 °F (79 °C)
Turkey Wings
Temp
380 °F (193 °C)
Time
32 min
Flip
Flip at 16 min
Internal
175 °F (79 °C)
Chicken Leg Quarters
Temp
400 °F (204 °C)
Time
35 min
Flip
Flip at 18 min
Internal
185 °F (85 °C)
Duck Legs
Temp
375 °F (191 °C)
Time
35 min
Flip
Flip at 18 min
Internal
175 °F (79 °C)
Spare Ribs
Temp
350 °F (177 °C)
Time
35 min
Flip
Flip at 17 min
Internal
200 °F (93 °C)
Turkey Breast
Temp
360 °F (182 °C)
Time
38 min
Flip
Flip at 20 min
Internal
165 °F (74 °C)
Pork Loin
Temp
360 °F (182 °C)
Time
40 min
Flip
Flip at 20 min
Internal
145 °F (63 °C)
Turkey Legs
Temp
350 °F (177 °C)
Time
40 min
Flip
Flip at 20 min
Internal
175 °F (79 °C)
Lamb Shanks
Temp
350 °F (177 °C)
Time
50 min
Flip
Flip at 25 min
Internal
195 °F (91 °C)
Whole Chicken
Temp
360 °F (182 °C)
Time
55 min
Flip
Flip at 30 min
Internal
165 °F (74 °C)
Brisket
Temp
325 °F (163 °C)
Time
60 min
Flip
Flip at 30 min
Internal
203 °F (95 °C)
Prime Rib
Temp
350 °F (177 °C)
Time
60 min
Flip
Flip at 30 min
Internal
120 °F (49 °C)
Pork Shoulder
Temp
325 °F (163 °C)
Time
75 min
Flip
Flip at 40 min
Internal
200 °F (93 °C)
Beef Jerky
Temp
180 °F (82 °C)
Time
240 min
Flip
Shake at 60 min
Internal
visual cue

Vegetables62 foods

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Frozen Foods4 foods

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Appetizers65 foods

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Breakfast27 foods

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Desserts34 foods

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FAQ about this cooking chart

What is this cooking chart and how is it different from the /food page?: This chart is the whole catalog rendered as a single scannable table — temperature, total time, flip moment, internal-temperature target and serving size for every food we cover, grouped by category so you can answer 'what temp do I cook X at?' without clicking. The /food page is a filterable card grid with search; better when you know what you want but not how to find it. Same data, two intents — scan-at-a-glance here, drill-and-filter there. Each food name in the chart links to the deep per-food page if you need calibration tips, doneness photos or per-brand offsets. Filterable food index
How are the times and temperatures in the chart calibrated?: Every row uses a 1500 W basket unit at the food's standard temperature as the baseline (Cosori 5.8 Qt is the reference). Times reflect a single-layer load with the basket about 60–70% full — overcrowding lengthens cook time by 30–50%. Internal-temperature targets are USDA Safe Minimum Internal Temperatures (poultry 165 °F, ground meat 160 °F, pork & fish 145 °F, beef steaks 145 °F rest-to-145), which are appliance-independent. Per-brand offsets (Philips runs hot, Breville −15 °F, Ninja 8% faster, Cosori true-to-dial) live on the brand pages. Per-brand calibration
Are these times for fresh, frozen or leftover food?: Fresh by default unless the food name explicitly says 'frozen' (frozen french fries, frozen mozzarella sticks, frozen tater tots — these foods are only ever cooked from frozen and have a 'Frozen' category badge). For frozen-bag variants of foods that also exist fresh (cooking frozen chicken nuggets, frozen broccoli, frozen salmon), the dedicated frozen-cook times live on /frozen. For reheating already-cooked leftovers, /reheat has per-food crisp-restoration routines that use lower temperatures and shorter times than first-cook routines. Frozen-from-bag cook times
Why does the chart show both °F and °C?: Every air fryer ships in one of three dial conventions: °F-only (most US models — Cosori 5.8 Qt, Ninja AF101, Instant Vortex Plus, Chefman, GoWise), °C-only (most UK and EU models — Philips HD9270, Tower T17021), or both (Breville Smart Oven Air Fryer Pro, Cuisinart TOA-65, Ninja Foodi dual-zone with a metric toggle). Showing both means readers can use the chart regardless of dial convention without doing the °F = °C × 9/5 + 32 math in their head every time.
What if my air fryer isn't one of the 9 calibrated brands?: Use the chart values as-is — they're calibrated to a standard basket unit which is what most off-brand and white-label air fryers (Black+Decker, Hamilton Beach, Bella Pro, Insignia, generic Aldi/Costco units) imitate. If your first cook of a thin protein (chicken breast, salmon, pork chop) lands 1–2 minutes off the chart, that's your unit's offset — log it once and apply the same offset to subsequent cooks. Oven-style units (anything wider than tall with a glass door and racks instead of a basket) need −10 to −15 °F off the chart and a longer preheat — see /convert for the conversion rules. Conversion rules
How often is the chart updated?: Continuously — every time we add or recalibrate a food in the catalog, the chart picks it up automatically because both surfaces read from the same data file. The 'last modified' date in the page metadata reflects the most recent change. The 9 calibrated brands also get re-validated whenever a brand ships a major new model (Cosori TurboBlaze, Philips 5000-series, Ninja Foodi 11-in-1) so the per-brand offsets on /brand stay accurate.

Where to go next

Browse every food Per-brand calibration Convert oven recipe Doneness chart