— Free Download · Printable PDF
The Air Fryer Cheat Sheet
The air fryer temperatures and cook times you actually use — all on one page. Save it, print it, or stick it on the fridge.
Need weights, flip timing, and cut-specific notes? See the full Cooking Times Chart →
Preview — what’s inside
| Food | °C / °F · Min |
|---|---|
| Chicken thighs | 200°C / 400°F · 22–26 |
| Salmon fillet | 180°C / 355°F · 8–12 |
| Frozen fries | 200°C / 400°F · 14–18 |
| Brussels sprouts | 190°C / 375°F · 12–16 |
| Pork chops | 190°C / 375°F · 12–15 |
| Steak (medium) | 200°C / 400°F · 11–14 |
+ 20 more foods · tips · safe internal temps
— Quick Reference
At a Glance
The most common foods, stripped back to what you actually need on a Tuesday night. For weights, flip timing, and cut-specific detail, use the full Cooking Times Chart.
🐔 Chicken & Pork
- Thighs (bone-in) — 200°C / 400°F · 22–26 min
- Breast (boneless) — 190°C / 375°F · 18–22 min
- Wings — 200°C / 400°F · 20–25 min
- Tenders — 190°C / 375°F · 10–12 min
- Pork chops — 190°C / 375°F · 12–15 min
- Sausages — 180°C / 355°F · 10–13 min
- Bacon — 180°C / 355°F · 6–10 min
🐟 Seafood & Beef
- Salmon fillet — 180°C / 355°F · 8–12 min
- Prawns / shrimp — 190°C / 375°F · 6–8 min
- White fish fillet — 180°C / 355°F · 10–14 min
- Steak (rare) — 200°C / 400°F · 8–10 min
- Steak (medium) — 200°C / 400°F · 11–14 min
- Burger patty — 190°C / 375°F · 10–12 min
🥦 Veg, Potatoes & Reheat
- Broccoli / cauli — 190°C / 375°F · 10–14 min
- Brussels sprouts — 190°C / 375°F · 12–16 min
- Chips / fries (fresh) — 200°C / 400°F · 18–22 min
- Chips / fries (frozen) — 200°C / 400°F · 14–18 min
- Roast potatoes — 200°C / 400°F · 22–28 min
- Pizza slice (reheat) — 160°C / 320°F · 3–5 min
- Leftovers (reheat) — 160°C / 320°F · 4–8 min
— Safe Internal
Chicken
74°C / 165°F
All cuts · no exceptions
Pork
71–85°C / 160–185°F
Chops at 71°C · ribs at 85°C
Beef
52–71°C / 125–160°F
Rare to well done · rest after
Salmon
52–63°C / 125–145°F
Lower = silky · higher = flaky
— Quick Tips
Six Rules That Actually Matter
Never overcrowd
Food needs airflow to crisp. Cook in batches — overcrowding causes steaming, not crisping.
A little oil goes far
A light spray or toss in oil is enough. Too much makes food greasy, not crispy.
Pat proteins dry
Moisture is the enemy of crispness. A quick pat with paper towel before cooking makes a real difference.
Use a thermometer
Times vary by appliance and thickness. A thermometer is more reliable than a timer for any protein.
Preheat 2–3 minutes
Most models benefit from a short preheat. It reduces cook time and improves browning from the start.
Shake or flip halfway
For fries, nuggets, and vegetables — shake the basket or flip pieces for even browning on both sides.
Not sure which air fryer to use these times with? Read our complete buying guide →
— Free Download
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