Convert any conventional oven, convection oven, deep fryer, or pan fry recipe to air fryer temperature and time. See exactly how many calories you save by using less oil.
Log your air-fried meals in BiteKit and see the nutrition breakdown in seconds.
An air fryer is essentially a compact convection oven. A powerful fan circulates hot air at high speed around the food, cooking it rapidly and evenly from all sides. This means two things for conversion: you can usually cook at a slightly lower temperature than a conventional oven, and you will almost always need less time.
Reduce temperature by 25°F (14°C) and reduce cooking time by 20%. The conventional oven relies on radiant heat from elements, while the air fryer's circulating air transfers heat more efficiently.
Keep the same temperature and reduce cooking time by 15%. A convection oven already uses a fan, so the main difference is scale — the air fryer's smaller chamber cooks slightly faster.
Reduce temperature by 25°F and reduce cooking time by 25%. Deep fryers use oil as the heat transfer medium, which is incredibly efficient — air fryers compensate with high-speed airflow and a smaller cooking chamber.
Reduce temperature by up to 25°F and reduce time by 20%. Pan frying uses direct contact heat on one side at a time, so the air fryer's all-around airflow significantly reduces the total time needed.
The biggest nutritional benefit of air frying over deep frying is the dramatic reduction in oil — and therefore calories. Here is how the math works:
Our calculator uses a conservative estimate of 120 calories per tablespoon of oil saved, giving you a practical lower-bound figure for calorie reduction.
Flip pieces halfway through. For bone-in chicken, confirm an internal temperature of 165°F (74°C) with a meat thermometer.
Fish cooks quickly in an air fryer's dry circulating heat. Reduce time by an additional 5 minutes vs. other foods. Aim for an internal temp of 145°F (63°C).
Cook at 400°F (200°C) for 15–20 minutes, shaking the basket every 5–7 minutes. Pat fresh-cut fries dry and toss in a light spray of oil for maximum crispiness.
Vegetables lose moisture faster in an air fryer. Reduce time by 20% from oven recipes and toss in a small amount of oil to prevent drying out.
Reduce temperature by an extra 25°F to prevent over-browning on the outside. Cover with foil for the first half of baking to help retain moisture.
Use high heat (400°F / 200°C) for 3–4 minutes per side. Let the steak rest for 5 minutes after cooking. Use a thermometer: 130°F for medium-rare, 145°F for medium.
For a conventional oven, reduce the temperature by 25°F (14°C) and reduce cook time by 20%. For a convection oven, keep the same temperature and reduce time by 15%. Air fryers circulate hot air very efficiently — similar to convection but in a smaller chamber — which is why foods cook faster and at slightly lower temperatures.
Yes. Deep frying can use several cups of oil, and food absorbs 10–15% of that oil by weight. Air frying typically requires only 1–2 tablespoons, or just a light spray. Since oil contains about 120 calories per tablespoon, switching to an air fryer can save hundreds of calories per meal, especially for foods like french fries, chicken wings, and fried fish.
Yes — preheat for 3 minutes at the target temperature before adding food. Preheating gives more consistent, evenly cooked results, similar to preheating a conventional oven. Skipping preheat can lead to uneven cooking and less crispiness, particularly for frozen foods, french fries, and meats.
Different foods have different moisture content, density, and optimal browning temperatures. Fish cooks faster with dry circulating heat. Vegetables lose moisture quickly and need less time. French fries do best at a high fixed temperature for crispiness. Baked goods need a slightly lower temperature to avoid over-browning the outside before the inside is fully cooked.
Use the package's recommended temperature and reduce cooking time by 20–25%. Air fryers cook frozen foods significantly faster than a conventional oven because hot circulating air reaches all surfaces simultaneously. Always shake the basket partway through for even cooking.