Air Fryer Cooking Times Chart
Celsius starting ranges for common foods, with the checks that matter more than the timer. Appliance, portion and food thickness can all change the result.
Common food starting ranges
Quantities and preparation affect every result. Meat, poultry and fish require an additional doneness check.
| Food | Preparation | Temperature | Starting range | Check and adjust |
|---|---|---|---|---|
| Fresh-cut chips | Even batons, rinsed and dried | 200°C | 18-20 min | Shake several times; check colour and centre |
| Frozen chips | Single loose layer where possible | 180°C | 15-18 min | Shake during cooking; follow packet instructions first |
| Jacket potato | Medium whole potato, pierced | 200°C | 45-60 min | Turn once; check the centre is soft and piping hot |
| Parboiled roast potatoes | Drained and lightly coated | 205°C | 20-25 min | Turn or shake for even browning |
| Broccoli florets | Similar-sized florets | 200°C | 5-6 min | Shake and check early |
| Cauliflower florets | Similar-sized florets | 180°C | 10-14 min | Shake once or twice |
| Boneless chicken breast | Individual, similar-sized pieces | 180°C | 12-14 min | Turn; verify the thickest part is safely cooked |
| Boneless chicken thighs | Individual, similar-sized pieces | 200°C | 12-14 min | Turn; verify the thickest part is safely cooked |
| Chicken wings or drumsticks | Not overcrowded | 200°C | 10-15 min | Turn; continue until safely cooked through |
| Traditional sausages | Separated in the basket | 180°C | 16-20 min | Turn; cook through with no pink centre |
| Back bacon | Single layer | 180°C | 8-10 min | Turn if needed; check doneness |
| Salmon fillet | Single fillet; timing varies by thickness | 180°C | 8-12 min | Check the thickest part; use a clean thermometer when needed |
How to use this chart safely
The timing data is recorded in the source ledger and kept separate from food-safety rules. No range proves that food is cooked.
- Check food before serving
- Use visual cues and a clean thermometer where appropriate
- Do not wash raw chicken
- Keep raw and ready-to-eat foods separate
Start at the lower end
Check early, especially with a new appliance or smaller portion, then add short increments when needed.
Shake or turn
Moving food exposes more surfaces to circulating air and helps you assess progress during cooking.
Leave airflow space
Avoid tightly packing the basket. Crowding can change browning and increase the time required.
Packet instructions take priority
For packaged frozen foods, follow the current packet and appliance instructions before a general chart.
Use a clean thermometer
Check the thickest part of meat or poultry and clean the probe after every use to avoid cross-contamination.
A timer does not prove safety
Food size, starting temperature and appliance performance vary. Continue cooking when safety checks are not met.
More helpful guides
Frequently asked questions
Air fryer power, basket design, food thickness, quantity and starting temperature vary. Ranges prompt an early check rather than a fixed completion promise.
Follow the instructions for your appliance and recipe. Some models or foods benefit from preheating, while others do not require it.
Check the thickest part. It should be steaming hot with no pink meat and clear juices; a clean thermometer provides a stronger check.
Use any specific air fryer instructions on the packet first. Otherwise treat general charts as a starting point and check food throughout cooking.
Only when their time, temperature and food-safety needs are compatible. Leave space for airflow and remove foods when each is safely cooked.
Chart methodology
Displayed ranges are adapted from a manufacturer timetable and presented with stronger FSA and Food Standards Scotland safety controls. They are not first-hand test results.
- Celsius values only
- Timing ranges, not completion promises
- Safety warning precedes chart
- Sources accessed 18 July 2026