🍗 Chicken
| Cut | Temp | Time | Notes |
|---|---|---|---|
| Boneless breast | 370°F | 18-22 min | Pound to even thickness |
| Bone-in breast | 370°F | 25-30 min | Flip halfway |
| Thighs (bone-in) | 380°F | 22-25 min | Skin-side down first |
| Thighs (boneless) | 380°F | 15-18 min | Great for marinades |
| Wings | 400°F | 20-24 min | Shake basket twice |
| Drumsticks | 380°F | 18-22 min | Rotate halfway |
| Tenders / Strips | 400°F | 8-12 min | Single layer |
🥩 Beef & Steak (at 400°F, flip halfway)
| Doneness | Internal Temp | 1 inch | 1.5 inch |
|---|---|---|---|
| Rare | 125°F | 6-8 min | 8-10 min |
| Medium Rare | 135°F | 8-10 min | 10-12 min |
| Medium | 145°F | 10-12 min | 12-14 min |
| Medium Well | 150°F | 12-14 min | 14-16 min |
| Well Done | 160°F | 14-16 min | 16-18 min |
🐟 Seafood
| Seafood | Temp | Time | Notes |
|---|---|---|---|
| Salmon fillet | 390°F | 8-10 min | Skin-side down, no flip |
| Shrimp (fresh) | 400°F | 5-7 min | Toss with oil + garlic |
| Shrimp (frozen) | 400°F | 8-10 min | No need to thaw |
| Cod fillet | 370°F | 10-12 min | Brush with butter |
| Tilapia | 400°F | 7-9 min | Light and flaky |
| Scallops | 400°F | 5-7 min | Pat very dry first |
| Lobster tail | 380°F | 5-8 min | Butterfly and butter |
🥦 Vegetables
| Vegetable | Temp | Time | Prep |
|---|---|---|---|
| Broccoli | 375°F | 8-10 min | Toss with oil + garlic |
| Brussels sprouts | 375°F | 15-18 min | Halve, cut-side down |
| Asparagus | 400°F | 6-8 min | Trim woody ends |
| Zucchini | 400°F | 8-10 min | ½ inch slices |
| Sweet potato | 380°F | 15-20 min | 1 inch cubes, shake twice |
| Cauliflower | 400°F | 12-15 min | Florets, oil + seasoning |
| Green beans | 400°F | 8-10 min | Trim ends, light oil |
| Potatoes (cubed) | 400°F | 18-22 min | Soak first, shake twice |
| Corn on the cob | 400°F | 12-14 min | Butter and rotate |
🧊 Frozen Foods (cook from frozen)
| Food | Temp | Time | Notes |
|---|---|---|---|
| French fries (thin) | 400°F | 12-15 min | Shake halfway |
| French fries (thick) | 400°F | 18-22 min | Shake twice |
| Chicken nuggets | 400°F | 10-12 min | Single layer |
| Fish sticks | 400°F | 10-12 min | No oil needed |
| Mozzarella sticks | 390°F | 6-8 min | Freeze first |
| Pizza rolls | 380°F | 6-8 min | Shake halfway |
| Tater tots | 400°F | 15-18 min | Shake twice |
| Egg rolls | 390°F | 10-12 min | Spray with oil |
| Frozen burgers | 370°F | 15-18 min | Flip halfway |
🥩 Pork
| Cut | Temp | Time | Notes |
|---|---|---|---|
| Boneless chops (1") | 400°F | 10-12 min | Flip halfway, 145°F internal |
| Bone-in chops (1") | 400°F | 12-15 min | Flip halfway |
| Thick chops (1.5") | 380°F | 14-18 min | Lower heat, more time |
| Pork tenderloin | 400°F | 20-25 min | Flip every 7 min |
| Country-style ribs | 380°F | 18-22 min | 145°F internal |
| Baby back ribs (2-stage) | 300°F then 400°F | 20 + 5 min | Foil-wrap, then sauce |
| Bacon (regular) | 400°F | 8-10 min | No flip needed |
| Bacon (thick-cut) | 400°F | 10-13 min | Check at 10 min |
| Italian sausage / brats | 370°F | 12-15 min | Poke holes, flip halfway |
🍳 Eggs & Breakfast
| Item | Temp | Time | Notes |
|---|---|---|---|
| Hard boiled eggs | 270°F | 14-16 min | Ice bath after |
| Soft boiled eggs | 270°F | 9-11 min | Runny yolk, ice bath |
| Egg bites (silicone mold) | 300°F | 10-12 min | Whisk + fillings |
| Breakfast sausage links | 370°F | 8-10 min | Shake basket once |
| Hash browns (frozen) | 400°F | 10-12 min | Single layer, no oil |
| Frozen waffles | 375°F | 3-5 min | Crispier than toaster |
| French toast sticks | 375°F | 5-7 min | Spritz with butter |
| Bagels (frozen) | 370°F | 5-6 min | Slice first |
♻️ Reheating Leftovers
| Food | Temp | Time | Tips |
|---|---|---|---|
| Pizza (slices) | 325°F | 3-4 min | Crispy crust, melty cheese |
| French fries | 375°F | 3-5 min | Shake once, no oil |
| Fried chicken | 375°F | 4-6 min | Restores crispness |
| Chicken wings | 375°F | 4-5 min | Shake once |
| Steak (sliced) | 350°F | 3-5 min | Spritz with water |
| Onion rings | 375°F | 3-4 min | Single layer |
| Egg rolls / taquitos | 375°F | 3-4 min | Restores crunch |
| Baked potato | 375°F | 5-8 min | Slit open for faster heat |
🍪 Baked Goods & Desserts
| Item | Temp | Time | Notes |
|---|---|---|---|
| Cookies (small batch) | 325°F | 5-7 min | Single layer, parchment |
| Cinnamon rolls | 350°F | 7-10 min | Use small cake pan |
| Brownies (small batch) | 325°F | 15-18 min | Toothpick test |
| Donuts (canned biscuits) | 350°F | 4-6 min | Brush with butter |
| Apple chips | 300°F | 10-12 min | Thin slices, shake once |
| Banana bread (small loaf) | 320°F | 25-30 min | Cover with foil if browning |
| Muffins (silicone cups) | 325°F | 12-15 min | Fill ¾ full |
| Cake (6-inch pan) | 320°F | 22-28 min | Lower temp than oven |
⏱️ Time-Saving Pro Tips
| Situation | Tip |
|---|---|
| Need crispy results | Pat food dry, light oil spray, single layer |
| Cooking from frozen | Skip thawing — most frozen foods cook better straight from freezer |
| Multiple foods at different times | Start the longer-cooking food first, add shorter items partway |
| Want even browning | Shake basket every 5 min for small items, flip halfway for large |
| Cooking large batch | Cook in rounds — second batch holds 1st batch warm |
| Oven recipe conversion | −25°F temperature, −20% time |
| Crispier breaded items | Spray with oil before AND after flipping |
| Less smoke from fatty foods | Add 1 tbsp water below the basket |
| Faster preheating | 3 minutes is usually enough — empty basket only |
| Easiest cleanup | Use perforated parchment liner under sticky food |
🌡️ Internal Temperature Safety Guide
| Food | Safe Min | Best Quality | Notes |
|---|---|---|---|
| Chicken (all) | 165°F | 165°F breast / 175°F thigh | Dark meat tastes best higher |
| Turkey (all) | 165°F | 160°F breast (carryover to 165°F) | Rest 15 min |
| Ground beef | 160°F | 160°F | Always cook to safe temp |
| Whole beef cuts | 145°F | 130-135°F med rare | Personal preference |
| Pork (chops, roast) | 145°F | 145°F + 3 min rest | Slight pink is fine |
| Lamb | 145°F | 130-135°F med rare | Pull early, rest |
| Fish | 145°F | 140°F + 1 min carryover | Flakes with fork when done |
| Reheated leftovers | 165°F | 165°F | All previously cooked food |
📐 Quick Conversion Rule
| From Oven | Air Fryer Temp | Air Fryer Time |
|---|---|---|
| Any oven recipe | Reduce 25°F | Reduce 20% |
| Key Temps to Remember | |
|---|---|
| Chicken done at | 165°F (74°C) |
| Fish done at | 145°F (63°C) |
| Steak medium-rare at | 135°F (57°C) |
| Preheat air fryer | 3-5 minutes |
📖 How to Use This Cheat Sheet
The times and temperatures above are starting points based on standard 5–6 quart basket air fryers. Every air fryer model runs slightly differently — some heat hotter, some have stronger fans, some are larger. Use this sheet as your first attempt and adjust based on your specific air fryer.
The Adjustment Process
For your first cook of any food, set the temperature and time from the sheet. Check the food 2 minutes before the listed time. If it is already done, your air fryer runs hot — reduce time by 2–3 minutes next time. If it needs more time, add 2–3 minutes and note it for next time. After 2–3 cooks, you will know exactly how your air fryer handles each food.
Why Times Are Ranges
Most foods have a time range (like “8–10 minutes”) because thickness, quantity, and starting temperature all affect timing. A 4-ounce chicken breast takes less time than a 10-ounce one. Frozen food takes longer than refrigerated. A full basket takes longer than a half basket. Start at the lower end of the range and add time if needed.
Use a Thermometer
For meats especially, an instant-read thermometer is more reliable than a time chart. The internal temperature targets in the safety guide above are the definitive answer for whether food is done. A $15 thermometer will save more in wasted ingredients than its purchase price within a month.
🖨️ Printing & Saving Tips
Print to Paper
Hit the print button at the top of the page. The page is designed to print cleanly on standard letter-size paper (8.5 x 11). The headers, navigation, and footer are hidden for print — only the actual reference tables appear. Most users find it fits on 3–4 pages.
Save as PDF
In your browser’s print dialog, choose “Save as PDF” as the destination instead of a printer. This creates a digital copy you can save to your phone, tablet, or computer for reference even when offline.
Laminate It
For a permanent kitchen reference, laminate the printed pages at any office supply store ($1–2 per page). Lamination protects from water, grease, and food splatter — common in kitchen reference materials. Stick it on the fridge with magnets, hang it inside a cabinet door, or keep it in a drawer.
Save to Your Phone
Take screenshots of the relevant sections for the foods you cook most. Save them to a dedicated photo album. This gives you quick reference even if you do not want to print. Most modern phones can also save the whole page as PDF directly from the browser’s share menu.
Frequently Asked Questions
Will these times work for my specific air fryer?
The times are based on standard 5–6 quart basket air fryers operating at their listed temperatures. Most major brands (Cosori, Ninja, Instant) produce results within a minute or two of these times. If your air fryer is much larger (10+ quarts) or smaller (2–3 quarts), or if it is a dual-zone model, results may vary by 1–3 minutes. Check at the lower end of the time range and adjust from there.
Why does my food take longer than the cheat sheet says?
Several reasons: cold food (straight from the refrigerator instead of room temperature), more food than a single layer, lower wattage air fryer, or your model runs cooler than average. Add 2–3 minutes and check again. If your air fryer consistently runs slower than the chart, adjust your personal copy of the chart with notes.
Can I trust these temperatures for food safety?
The internal temperature targets in the safety guide section follow USDA Food Safety guidelines. Always use a meat thermometer to verify, especially for chicken, ground beef, and pork. The time charts are guides for getting close to done — the thermometer confirms safe eating temperature.
Why are some foods in multiple sections?
Foods like chicken wings appear in both the chicken section and the frozen foods section because they cook differently fresh versus frozen. The times reflect those different starting states. Always check which section matches what you are actually cooking.
Is there an app version of this cheat sheet?
Our main converter tool works on phones and tablets as a web app. You can save it to your home screen for offline-style access. No download required — it works in any modern browser.