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Air fryer guides, by food
One page per food: how it behaves under a fan, which of the three thickness pictures to pick, and starting numbers computed by the same model that runs the converter. Nothing here is copied from a chart; every temperature and time is solved from a typical oven direction for that food.
The numbers are for a typical basket machine before any calibration. For settings tuned to a specific machine, run the recipe through the converter and rate the cook afterward.
- Frozen french friesThick · Crisp shell, fluffy middle, no oil needed
- Frozen chicken nuggetsThick · Already cooked; the coating is the job
- Chicken wingsThick · Oven wing directions, translated
- Chicken thighsThick · Dark meat that forgives, skin that crisps
- Chicken breastThick · The lean cut where minutes matter most
- Whole chickenDeep · Roast a whole bird without the oven
- BurgersThick · Oven burger directions, converted
- MeatballsThick · Browned all over, safe in the middle
- Pork chopsThick · Lean meat, thickness decides the time
- SteakThick · Oven steak times, translated for the basket
- BaconFlat · Flat strips, full fan advantage
- SalmonThick · Skin down, no flip, an early first look
- ShrimpThick · Fast to cook, faster to overcook
- Flatbread and pizzaFlat · The food the Flat setting was built for
- Roasted potatoesThick · Crisp edges start with the cut
- Brussels sproutsThick · The cut side does the browning
- BroccoliThick · Crisp tips, tender stems, one layer
- TofuThick · Press first, then let the fan do the frying
- Pot pieDeep · The crust is easy; the middle sets the pace
- Lasagna and casserolesDeep · Deep dishes, where the middle sets the pace
Baked goods are missing on purpose: air fryers struggle with batters and risen bakes, and the model does not pretend otherwise. Doneness temperatures live on the food safety guide.