Model guide

Foodi MAX AF160UK 9.5-Qt Air Fryer Cooking Times

Name: Foodi MAX AF160UK 9.5-Qt
Brand: Ninja Foodi MAX

Model-specific notes for Ninja Foodi MAX: size, wattage, dual-zone behavior, and the brand-tuned cooking chart.

Size

9.5 qt

Wattage

2470 W

Best for

Large families; UK/EU market flagship

Ninja Foodi MAX tuned cooking times

Use these as the model baseline, then check early for smaller baskets or higher-wattage models.

Food	Temp	Time	Notes
Chicken Breast	375°F / 190°C	10–12 min	Single layer, not touching.
Chicken Thighs	380°F / 195°C	22–28 min	Skin side up for last 5 min to crisp.
Chicken Wings	400°F / 205°C	18–22 min	Smaller pieces cook faster; check at 18 min.
Salmon	390°F / 200°C	9–12 min	Skin-side down; no flip needed.
Sausages	360°F / 180°C	15–18 min	Score once so they don't burst; lower temp prevents casings from bursting.
Potatoes	400°F / 205°C	14–18 min	Toss in oil and salt; shake halfway.
Frozen French Fries	400°F / 205°C	14–18 min	Shake or toss halfway through.
Steak	400°F / 205°C	10–14 min	6–7 min each side for medium-rare (130–135°F); add 2 min for medium.
Bacon	370°F / 190°C	8–10 min	No flip needed in most basket fryers — air circulates over and under.
Pork Chops	400°F / 205°C	12–15 min	Check internal temp at 12 min.
Burgers	375°F / 190°C	10–14 min	Flip at halfway; well-done = 160°F internal.
Chicken Drumsticks	400°F / 205°C	20–25 min	Skin side down first; flip skin side up for last 8 min to crisp.
Meatballs	400°F / 205°C	11–13 min	Shake at 6 min. Pork/beef blend must reach 160°F.
Shrimp	400°F / 205°C	7–9 min	Flip at 4 min. Remove before they curl into a tight O — that means overcooked.
Tilapia	400°F / 205°C	8–11 min	Flip carefully at halfway; tilapia is delicate.
Broccoli	400°F / 205°C	8–10 min	Shake at 5 min. Crispy-tender with some charred tips.
Brussels Sprouts	400°F / 205°C	12–16 min	Start cut-side down for the best caramelized flat face; flip at 8 min.
Asparagus	400°F / 205°C	7–10 min	Toss or flip at halfway; single layer only.
Sweet Potato	390°F / 200°C	12–16 min	Toss with oil and seasoning; shake basket at halfway.
Tofu	400°F / 205°C	14–18 min	Shake at 7 min. Golden and chewy outside, tender inside.
Hot Dogs	390°F / 200°C	5–7 min	Score diagonal slits before cooking for better browning and snap.
Meatloaf	375°F / 190°C	18–22 min	Shape into equal-size loaves for even cooking. Check internal temp at 18 min.
Chicken Nuggets (Frozen)	400°F / 205°C	8–11 min	Shake or flip at halfway. Single layer only for maximum crispiness.
Frozen Pizza	375°F / 190°C	8–12 min	Place directly on basket grate or parchment with holes. Check at 8 min; cheese should be bubbly and edges golden.
Tater Tots	400°F / 205°C	12–16 min	Shake basket at halfway. Single layer for crispiest results; one layer deep maximum.
Corn on the Cob	400°F / 205°C	12–16 min	Brush with oil or butter before cooking. Turn once at halfway for even charring.
Mushrooms	400°F / 205°C	7–10 min	Cut-side down first for better browning; flip at halfway.
Turkey Breast	350°F / 175°C	40–55 min	Lower temp allows center to reach 165°F before exterior dries. Verify temp in thickest spot.
Cod	380°F / 195°C	10–14 min	Flip gently with a wide spatula; cod is delicate. Use parchment to prevent sticking.
Fish Sticks	400°F / 205°C	8–12 min	Cook from frozen — do not thaw. Single layer only for maximum crispiness. Flip at halfway.
Scallops	400°F / 205°C	7–10 min	Space each scallop apart; do not crowd. Check at 7 min — overcooked scallops turn rubbery.
Lamb Chops	400°F / 205°C	10–14 min	Medium-rare at 130–135°F. USDA minimum 145°F with 3-min rest.
Pork Ribs	380°F / 195°C	8–12 min	Pre-cook ribs until tender first (pressure cooker 15 min, or oven 300°F 2 hrs), then air fry to caramelize. Brush with BBQ sauce in last 3–5 min.
Zucchini	400°F / 205°C	10–13 min	Flip once; edges should be golden. Dry thoroughly after salting.
Carrots	380°F / 195°C	14–18 min	Shake at 8 min. Cut uniformly so all pieces finish together.
Green Beans	400°F / 205°C	8–12 min	Shake at 5 min. Done when bright green with slight char spots and tender-crisp bite.
Cauliflower	400°F / 205°C	10–14 min	Shake at 6 min. Cut surfaces turn deep golden; interior becomes tender.
Hard-Boiled Eggs	250°F / 120°C	15–17 min	Ice bath immediately after. Yolk is firm throughout. Peels very easily.
Mozzarella Sticks	390°F / 200°C	6–9 min	Cook from fully frozen — do NOT thaw. Check at 6 min. Remove before cheese leaks.
Chicken Tenders	390°F / 200°C	12–15 min	Spray both sides with oil before and after flip for even golden crust.
Pork Tenderloin	400°F / 205°C	22–28 min	Check at 22 min; pull at 140°F and rest 3 min for carryover to 145°F.
Ham Steak	380°F / 195°C	8–11 min	Flip once; brush with glaze in last 2–3 min if desired.
Turkey Legs	375°F / 190°C	35–45 min	Sear skin side down first; flip at 20 min. Verify 165°F near the bone.
Cornish Hen	375°F / 190°C	25–35 min	Halving allows both sides to get direct heat; verify 165°F at thickest breast point.
Frozen Onion Rings	400°F / 205°C	8–11 min	Cook from frozen — single layer only. Flip at halfway for even crispiness.
Frozen Spring Rolls	385°F / 195°C	10–14 min	Turn at halfway; slightly lower temp prevents burning the ends.
Falafel	375°F / 190°C	14–18 min	Spray generously with oil before cooking and after flip. Done when deep golden-brown.
Halloumi	400°F / 205°C	8–11 min	No oil needed — halloumi has enough fat. Flip once; done when golden with slight char lines.
Bell Peppers	400°F / 205°C	8–12 min	Shake at 5 min. Strips soften and char at the edges for a sweet, roasted flavor.
Eggplant	400°F / 205°C	10–14 min	Salt and drain 15 min first; pat dry. Spray both sides with oil; flip once.
Baby Potatoes	400°F / 205°C	14–18 min	Start cut-side down for a caramelized flat face; flip skin-side down for last 6 min.
Frozen Fish Fillets	400°F / 205°C	12–15 min	Cook straight from frozen; no thawing needed.
Frozen Burritos	360°F / 180°C	15–18 min	Cook from frozen; flip once for even crisping.
Frozen Egg Rolls	380°F / 195°C	12–15 min	Cook from frozen; flip for even crunch.
Frozen Potstickers	380°F / 195°C	10–13 min	Lightly oil the basket; cook from frozen.
Pizza Rolls	380°F / 195°C	6–8 min	Shake basket at halfway mark for even crisping.
Hash Browns	400°F / 205°C	12–16 min	Cook straight from frozen; flip once for crispy both sides.
Whole Chicken	375°F / 190°C	40–55 minNinja Foodi MAX-tuned	The 9.5-Qt basket fits a 5 lb (2.3 kg) whole bird comfortably. Flip at 25 min for even browning.
Chicken Sausage	375°F / 190°C	8–11 min	Already cooked through — just heating and crisping the casing.
Acorn Squash	375°F / 190°C	25–35 min	Place cut-side up; fill cavity with butter and brown sugar if desired.
Butternut Squash	390°F / 200°C	16–20 min	Shake basket halfway through for even browning.
Plantains	375°F / 190°C	10–14 min	Slice ½ inch thick on the diagonal; toss with a little oil.
Okra	390°F / 200°C	10–14 min	Spray lightly with oil for a crispy cornmeal crust.
Crab Cakes	375°F / 190°C	10–14 min	Refrigerate formed cakes 30 min before cooking so they hold together. Spray both sides with oil.
Lobster Tail	380°F / 195°C	7–9 min	Butterfly and broil-finish: cook meat-side up without flipping. Brush with garlic butter at start.
Calamari	400°F / 205°C	8–11 min	Spray both sides with oil before and after flip for a golden crust. Done when rings are firm and coating is crispy.
Frozen Corn Dogs	390°F / 200°C	8–11 min	Cook from frozen; turn once for even browning. Cornbread coating should be golden.
Frozen Jalapeño Poppers	390°F / 200°C	6–9 min	Cook from fully frozen — never thaw. Check at 6 min; breading should be golden.
Beef Roast	360°F / 180°C	35–45 min	Pull at 125–130°F for medium-rare; rest 15 min. USDA minimum 145°F for whole-muscle beef roast.
Chicken Leg Quarters	375°F / 190°C	30–38 min	Start skin-side down; flip skin-side up for the last 15 min to crisp. Verify 165°F near the hip joint.
Beets	400°F / 205°C	18–22 min	Toss with oil and salt; shake at halfway. Edges caramelize to a deep ruby-red.
Parsnips	390°F / 200°C	14–18 min	Toss with oil and honey; flip once for caramelized edges.
Kale Chips	375°F / 190°C	5–8 min	Watch closely — kale chips go from perfect to burnt in 60 seconds. Done when crispy and dry.
Apple Chips	300°F / 150°C	15–20 min	Core removed; no peeling needed. Low temp dehydrates rather than burns. Done when dry and crisp, not soft.
Donuts	350°F / 175°C	5–7 min	Flip once; done when light golden-brown. Glaze or cinnamon-sugar immediately after while warm.
Churros	375°F / 190°C	10–13 min	Spray generously with oil before and after flip. Done when golden-brown and firm. Roll in cinnamon-sugar immediately.
Brownies	325°F / 165°C	18–24 min	Use a 6-inch oven-safe pan. Check at 18 min with a toothpick; fudgy brownies should have moist crumbs, not wet batter.
Garlic Bread	350°F / 175°C	4–6 min	Place slices butter-side up. Watch closely after 4 min — bread can go from golden to burnt quickly.
Quesadilla	370°F / 190°C	4–6 min	Fold the tortilla in half or use two small tortillas. Flip carefully at 3 min using tongs.
Ravioli	390°F / 200°C	10–14 min	No thawing needed. Spray with oil before cooking. Shake or flip at halfway mark for even browning.
Edamame	400°F / 205°C	12–15 min	No thawing needed. Shake the basket halfway through. The pods may open slightly at the seams — that's normal.
Stuffed Peppers	375°F / 190°C	20–25 min	Use pre-cooked rice and pre-browned ground beef for the filling. The air fryer cooks the pepper shell and melts the topping — not raw meat.
Artichoke	380°F / 195°C	12–15 min	Trim the top inch and stem, rub all cut surfaces with lemon juice immediately to prevent browning, then brush with olive oil and season.
Duck Breast	400°F / 205°C	15–18 min	Score the skin in a crosshatch pattern before cooking — this lets the thick fat layer render out instead of trapping moisture under the skin.
Frozen Waffles	360°F / 180°C	4–6 min	Cook straight from the freezer — no thawing needed. The waffle crisps much better than in a toaster because heat circulates all around.
Cinnamon Rolls	320°F / 160°C	8–12 min	Line the basket with parchment paper so the rolls don't stick and the icing can be applied easily. Check at 8 min — they should be golden on top and no longer doughy in the center.
Onion Rings	375°F / 190°C	8–11 min	Panko coatings crisp better in an air fryer than wet batter. Dredge in flour → egg wash → panko for the best adhesion.
Snap Peas	380°F / 195°C	6–8 min	Toss with oil and season just before cooking to keep them crisp.
Bok Choy	375°F / 190°C	6–8 min	Cut side down first so the flat surface browns nicely.
Salmon Patties	375°F / 190°C	8–10 min	Chill formed patties for 20 minutes before cooking so they hold together.
Chicken Schnitzel	380°F / 195°C	12–15 min	Pound to even thickness before breading for uniform cooking.
Turkey Meatballs	380°F / 195°C	12–15 min	Shake basket halfway for even browning on all sides.
Frozen Samosas	380°F / 195°C	12–15 min	No oil needed — pastry browns on its own from natural fat content.
Bread Rolls	320°F / 160°C	5–8 min	Low temp keeps the crust soft; perfect for warming without drying out.
Tortilla Chips	350°F / 175°C	5–8 min	Watch closely after 5 minutes — chips go from golden to burnt fast.
Frozen Wontons	380°F / 195°C	8–12 min	Spray with oil for the crispiest result; flip once halfway.
Pigs in Blankets	350°F / 175°C	12–15 min	Seam-side down first so the pastry seals before flipping.
Coconut Shrimp	390°F / 200°C	8–10 min
Pretzel Bites	370°F / 190°C	6–8 min
Mac and Cheese Bites	380°F / 195°C	8–10 min
Tempeh	375°F / 190°C	12–15 min
Rack of Lamb	400°F / 205°C	18–22 min	Internal temp 130–135 °F for medium-rare. Rest 5 min before slicing.
Pork Belly	400°F / 205°C	12–16 min	Skin side up for last few minutes to crisp the skin.
Chicken Kabobs	400°F / 205°C	14–18 min	Internal temp 165 °F. Thigh meat stays juicier than breast.
Beef Kabobs	400°F / 205°C	8–11 min	Internal temp 130–135 °F. Rest 3 min.
Tuna Steak	400°F / 205°C	7–9 min	Slightly pink center. Internal temp 125–130 °F.
Mahi-Mahi	390°F / 200°C	10–14 min	Check at 10 min — size varies. Internal temp 145 °F.
Sea Bass	390°F / 200°C	12–16 min	Rich, buttery fish — even great with just salt, pepper, and oil.
Trout	380°F / 195°C	14–18 min	Butterfly open and season inside cavity with lemon, garlic, and herbs.
Soft-Shell Crab	390°F / 200°C	12–16 min	Spray lightly with oil. Shell turns bright red when done.
Gyoza	375°F / 190°C	8–11 min	Spray both sides with oil. Flat/pleated side down first for best browning.
Empanadas	375°F / 190°C	14–18 min	Brush with egg wash before cooking for a golden crust.
Potato Wedges	400°F / 205°C	18–22 min	Soak in cold water 20 min, pat dry, then toss in oil and seasoning.
Zucchini Fries	390°F / 200°C	10–13 min	Coat in parmesan + panko mixture. Press coating firmly to adhere.
Fried Pickles	400°F / 205°C	8–11 min	Pat pickles dry, dip in egg wash, then coat in seasoned panko.
Stuffed Mushrooms	370°F / 190°C	12–16 min	Place filling-side up the whole time. The caps will release liquid — normal.
Portobello Mushrooms	375°F / 190°C	8–12 min	Gill side up first to catch juices. Brush with olive oil.
Fennel	390°F / 200°C	12–16 min	Toss in olive oil, salt, and pepper. Edges should be golden and caramelized.
Leeks	380°F / 195°C	10–14 min	Toss in olive oil, salt, and pepper. Edges will caramelize nicely.
Butternut Squash Fries	400°F / 205°C	12–16 min	Toss in oil, salt, and cinnamon or paprika. Shake basket halfway.
Apple Slices	375°F / 190°C	8–12 min	Tender with caramelized edges. Great with oatmeal or ice cream.
Banana Chips	290°F / 145°C	20–30 min	Low and slow for crispy dehydrated chips. Check at 20 min. Sprinkle with cinnamon.
Pineapple Chunks	390°F / 200°C	8–12 min	Caramelizes naturally from the fruit sugar. Fantastic with Tajin or cinnamon.
Grilled Cheese	375°F / 190°C	6–9 min	Butter both outer sides of the bread. Flip gently with a spatula.
French Toast	360°F / 180°C	10–14 min	Rich bread needs lower temp so the inside cooks before outside burns.
Waffles	360°F / 180°C	3–5 min	No thawing needed. Comes out crispier than toaster.

Useful links

Source model: Based on Ninja Foodi MAX AF160UK / AF400UK official user guide (UK) + Ninja UK official cooking charts + verified community testing · Last updated 2026-06-19

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Food

Temp

Time

Notes

Chicken Breast

375°F / 190°C

10–12 min

Single layer, not touching.

Chicken Thighs

380°F / 195°C

22–28 min

Skin side up for last 5 min to crisp.

Chicken Wings

400°F / 205°C

18–22 min

Smaller pieces cook faster; check at 18 min.

Salmon

390°F / 200°C

9–12 min

Skin-side down; no flip needed.

Sausages

360°F / 180°C

15–18 min

Score once so they don't burst; lower temp prevents casings from bursting.

Potatoes

400°F / 205°C

14–18 min

Toss in oil and salt; shake halfway.

Frozen French Fries

400°F / 205°C

14–18 min

Shake or toss halfway through.

Steak

400°F / 205°C

10–14 min

6–7 min each side for medium-rare (130–135°F); add 2 min for medium.

Bacon

370°F / 190°C

8–10 min

No flip needed in most basket fryers — air circulates over and under.

Pork Chops

400°F / 205°C

12–15 min

Check internal temp at 12 min.

Burgers

375°F / 190°C

10–14 min

Flip at halfway; well-done = 160°F internal.

Chicken Drumsticks

400°F / 205°C

20–25 min

Skin side down first; flip skin side up for last 8 min to crisp.

Meatballs

400°F / 205°C

11–13 min

Shake at 6 min. Pork/beef blend must reach 160°F.

Shrimp

400°F / 205°C

7–9 min

Flip at 4 min. Remove before they curl into a tight O — that means overcooked.

Tilapia

400°F / 205°C

8–11 min

Flip carefully at halfway; tilapia is delicate.

Broccoli

400°F / 205°C

8–10 min

Shake at 5 min. Crispy-tender with some charred tips.

Brussels Sprouts

400°F / 205°C

12–16 min

Start cut-side down for the best caramelized flat face; flip at 8 min.

Asparagus

400°F / 205°C

7–10 min

Toss or flip at halfway; single layer only.

Sweet Potato

390°F / 200°C

12–16 min

Toss with oil and seasoning; shake basket at halfway.

Tofu

400°F / 205°C

14–18 min

Shake at 7 min. Golden and chewy outside, tender inside.

Hot Dogs

390°F / 200°C

5–7 min

Score diagonal slits before cooking for better browning and snap.

Meatloaf

375°F / 190°C

18–22 min

Shape into equal-size loaves for even cooking. Check internal temp at 18 min.

Chicken Nuggets (Frozen)

400°F / 205°C

8–11 min

Shake or flip at halfway. Single layer only for maximum crispiness.

Frozen Pizza

375°F / 190°C

8–12 min

Place directly on basket grate or parchment with holes. Check at 8 min; cheese should be bubbly and edges golden.

Tater Tots

400°F / 205°C

12–16 min

Shake basket at halfway. Single layer for crispiest results; one layer deep maximum.

Corn on the Cob

400°F / 205°C

12–16 min

Brush with oil or butter before cooking. Turn once at halfway for even charring.

Mushrooms

400°F / 205°C

7–10 min

Cut-side down first for better browning; flip at halfway.

Turkey Breast

350°F / 175°C

40–55 min

Lower temp allows center to reach 165°F before exterior dries. Verify temp in thickest spot.

Cod

380°F / 195°C

10–14 min

Flip gently with a wide spatula; cod is delicate. Use parchment to prevent sticking.

Fish Sticks

400°F / 205°C

8–12 min

Cook from frozen — do not thaw. Single layer only for maximum crispiness. Flip at halfway.

Scallops

400°F / 205°C

7–10 min

Space each scallop apart; do not crowd. Check at 7 min — overcooked scallops turn rubbery.

Lamb Chops

400°F / 205°C

10–14 min

Medium-rare at 130–135°F. USDA minimum 145°F with 3-min rest.

Pork Ribs

380°F / 195°C

8–12 min

Pre-cook ribs until tender first (pressure cooker 15 min, or oven 300°F 2 hrs), then air fry to caramelize. Brush with BBQ sauce in last 3–5 min.

Zucchini

400°F / 205°C

10–13 min

Flip once; edges should be golden. Dry thoroughly after salting.

Carrots

380°F / 195°C

14–18 min

Shake at 8 min. Cut uniformly so all pieces finish together.

Green Beans

400°F / 205°C

8–12 min

Shake at 5 min. Done when bright green with slight char spots and tender-crisp bite.

Cauliflower

400°F / 205°C

10–14 min

Shake at 6 min. Cut surfaces turn deep golden; interior becomes tender.

Hard-Boiled Eggs

250°F / 120°C

15–17 min

Ice bath immediately after. Yolk is firm throughout. Peels very easily.

Mozzarella Sticks

390°F / 200°C

6–9 min

Cook from fully frozen — do NOT thaw. Check at 6 min. Remove before cheese leaks.

Chicken Tenders

390°F / 200°C

12–15 min

Spray both sides with oil before and after flip for even golden crust.

Pork Tenderloin

400°F / 205°C

22–28 min

Check at 22 min; pull at 140°F and rest 3 min for carryover to 145°F.

Ham Steak

380°F / 195°C

8–11 min

Flip once; brush with glaze in last 2–3 min if desired.

Turkey Legs

375°F / 190°C

35–45 min

Sear skin side down first; flip at 20 min. Verify 165°F near the bone.

Cornish Hen

375°F / 190°C

25–35 min

Halving allows both sides to get direct heat; verify 165°F at thickest breast point.

Frozen Onion Rings

400°F / 205°C

8–11 min

Cook from frozen — single layer only. Flip at halfway for even crispiness.

Frozen Spring Rolls

385°F / 195°C

10–14 min

Turn at halfway; slightly lower temp prevents burning the ends.

Falafel

375°F / 190°C

14–18 min

Spray generously with oil before cooking and after flip. Done when deep golden-brown.

Halloumi

400°F / 205°C

8–11 min

No oil needed — halloumi has enough fat. Flip once; done when golden with slight char lines.

Bell Peppers

400°F / 205°C

8–12 min

Shake at 5 min. Strips soften and char at the edges for a sweet, roasted flavor.

Eggplant

400°F / 205°C

10–14 min

Salt and drain 15 min first; pat dry. Spray both sides with oil; flip once.

Baby Potatoes

400°F / 205°C

14–18 min

Start cut-side down for a caramelized flat face; flip skin-side down for last 6 min.

Frozen Fish Fillets

400°F / 205°C

12–15 min

Cook straight from frozen; no thawing needed.

Frozen Burritos

360°F / 180°C

15–18 min

Cook from frozen; flip once for even crisping.

Frozen Egg Rolls

380°F / 195°C

12–15 min

Cook from frozen; flip for even crunch.

Frozen Potstickers

380°F / 195°C

10–13 min

Lightly oil the basket; cook from frozen.

Pizza Rolls

380°F / 195°C

6–8 min

Shake basket at halfway mark for even crisping.

Hash Browns

400°F / 205°C

12–16 min

Cook straight from frozen; flip once for crispy both sides.

Whole Chicken

375°F / 190°C

40–55 minNinja Foodi MAX-tuned

The 9.5-Qt basket fits a 5 lb (2.3 kg) whole bird comfortably. Flip at 25 min for even browning.

Chicken Sausage

375°F / 190°C

8–11 min

Already cooked through — just heating and crisping the casing.

Acorn Squash

375°F / 190°C

25–35 min

Place cut-side up; fill cavity with butter and brown sugar if desired.

Butternut Squash

390°F / 200°C

16–20 min

Shake basket halfway through for even browning.

Plantains

375°F / 190°C

10–14 min

Slice ½ inch thick on the diagonal; toss with a little oil.

Okra

390°F / 200°C

10–14 min

Spray lightly with oil for a crispy cornmeal crust.

Crab Cakes

375°F / 190°C

10–14 min

Refrigerate formed cakes 30 min before cooking so they hold together. Spray both sides with oil.

Lobster Tail

380°F / 195°C

7–9 min

Butterfly and broil-finish: cook meat-side up without flipping. Brush with garlic butter at start.

Calamari

400°F / 205°C

8–11 min

Spray both sides with oil before and after flip for a golden crust. Done when rings are firm and coating is crispy.

Frozen Corn Dogs

390°F / 200°C

8–11 min

Cook from frozen; turn once for even browning. Cornbread coating should be golden.

Frozen Jalapeño Poppers

390°F / 200°C

6–9 min

Cook from fully frozen — never thaw. Check at 6 min; breading should be golden.

Beef Roast

360°F / 180°C

35–45 min

Pull at 125–130°F for medium-rare; rest 15 min. USDA minimum 145°F for whole-muscle beef roast.

Chicken Leg Quarters

375°F / 190°C

30–38 min

Start skin-side down; flip skin-side up for the last 15 min to crisp. Verify 165°F near the hip joint.

Beets

400°F / 205°C

18–22 min

Toss with oil and salt; shake at halfway. Edges caramelize to a deep ruby-red.

Parsnips

390°F / 200°C

14–18 min

Toss with oil and honey; flip once for caramelized edges.

Kale Chips

375°F / 190°C

5–8 min

Watch closely — kale chips go from perfect to burnt in 60 seconds. Done when crispy and dry.

Apple Chips

300°F / 150°C

15–20 min

Core removed; no peeling needed. Low temp dehydrates rather than burns. Done when dry and crisp, not soft.

Donuts

350°F / 175°C

5–7 min

Flip once; done when light golden-brown. Glaze or cinnamon-sugar immediately after while warm.

Churros

375°F / 190°C

10–13 min

Spray generously with oil before and after flip. Done when golden-brown and firm. Roll in cinnamon-sugar immediately.

Brownies

325°F / 165°C

18–24 min

Use a 6-inch oven-safe pan. Check at 18 min with a toothpick; fudgy brownies should have moist crumbs, not wet batter.

Garlic Bread

350°F / 175°C

4–6 min

Place slices butter-side up. Watch closely after 4 min — bread can go from golden to burnt quickly.

Quesadilla

370°F / 190°C

4–6 min

Fold the tortilla in half or use two small tortillas. Flip carefully at 3 min using tongs.

Ravioli

390°F / 200°C

10–14 min

No thawing needed. Spray with oil before cooking. Shake or flip at halfway mark for even browning.

Edamame

400°F / 205°C

12–15 min

No thawing needed. Shake the basket halfway through. The pods may open slightly at the seams — that's normal.

Stuffed Peppers

375°F / 190°C

20–25 min

Use pre-cooked rice and pre-browned ground beef for the filling. The air fryer cooks the pepper shell and melts the topping — not raw meat.

Artichoke

380°F / 195°C

12–15 min

Trim the top inch and stem, rub all cut surfaces with lemon juice immediately to prevent browning, then brush with olive oil and season.

Duck Breast

400°F / 205°C

15–18 min

Score the skin in a crosshatch pattern before cooking — this lets the thick fat layer render out instead of trapping moisture under the skin.

Frozen Waffles

360°F / 180°C

4–6 min

Cook straight from the freezer — no thawing needed. The waffle crisps much better than in a toaster because heat circulates all around.

Cinnamon Rolls

320°F / 160°C

8–12 min

Line the basket with parchment paper so the rolls don't stick and the icing can be applied easily. Check at 8 min — they should be golden on top and no longer doughy in the center.

Onion Rings

375°F / 190°C

8–11 min

Panko coatings crisp better in an air fryer than wet batter. Dredge in flour → egg wash → panko for the best adhesion.

Snap Peas

380°F / 195°C

6–8 min

Toss with oil and season just before cooking to keep them crisp.

Bok Choy

375°F / 190°C

6–8 min

Cut side down first so the flat surface browns nicely.

Salmon Patties

375°F / 190°C

8–10 min

Chill formed patties for 20 minutes before cooking so they hold together.

Chicken Schnitzel

380°F / 195°C

12–15 min

Pound to even thickness before breading for uniform cooking.

Turkey Meatballs

380°F / 195°C

12–15 min

Shake basket halfway for even browning on all sides.

Frozen Samosas

380°F / 195°C

12–15 min

No oil needed — pastry browns on its own from natural fat content.

Bread Rolls

320°F / 160°C

5–8 min

Low temp keeps the crust soft; perfect for warming without drying out.

Tortilla Chips

350°F / 175°C

5–8 min

Watch closely after 5 minutes — chips go from golden to burnt fast.

Frozen Wontons

380°F / 195°C

8–12 min

Spray with oil for the crispiest result; flip once halfway.

Pigs in Blankets

350°F / 175°C

12–15 min

Seam-side down first so the pastry seals before flipping.

Coconut Shrimp

390°F / 200°C

8–10 min

Pretzel Bites

370°F / 190°C

6–8 min

Mac and Cheese Bites

380°F / 195°C

8–10 min

Tempeh

375°F / 190°C

12–15 min

Rack of Lamb

400°F / 205°C

18–22 min

Internal temp 130–135 °F for medium-rare. Rest 5 min before slicing.

Pork Belly

400°F / 205°C

12–16 min

Skin side up for last few minutes to crisp the skin.

Chicken Kabobs

400°F / 205°C

14–18 min

Internal temp 165 °F. Thigh meat stays juicier than breast.

Beef Kabobs

400°F / 205°C

8–11 min

Internal temp 130–135 °F. Rest 3 min.

Tuna Steak

400°F / 205°C

7–9 min

Slightly pink center. Internal temp 125–130 °F.

Mahi-Mahi

390°F / 200°C

10–14 min

Check at 10 min — size varies. Internal temp 145 °F.

Sea Bass

390°F / 200°C

12–16 min

Rich, buttery fish — even great with just salt, pepper, and oil.

Trout

380°F / 195°C

14–18 min

Butterfly open and season inside cavity with lemon, garlic, and herbs.

Soft-Shell Crab

390°F / 200°C

12–16 min

Spray lightly with oil. Shell turns bright red when done.

Gyoza

375°F / 190°C

8–11 min

Spray both sides with oil. Flat/pleated side down first for best browning.

Empanadas

375°F / 190°C

14–18 min

Brush with egg wash before cooking for a golden crust.

Potato Wedges

400°F / 205°C

18–22 min

Soak in cold water 20 min, pat dry, then toss in oil and seasoning.

Zucchini Fries

390°F / 200°C

10–13 min

Coat in parmesan + panko mixture. Press coating firmly to adhere.

Fried Pickles

400°F / 205°C

8–11 min

Pat pickles dry, dip in egg wash, then coat in seasoned panko.

Stuffed Mushrooms

370°F / 190°C

12–16 min

Place filling-side up the whole time. The caps will release liquid — normal.

Portobello Mushrooms

375°F / 190°C

8–12 min

Gill side up first to catch juices. Brush with olive oil.

Fennel

390°F / 200°C

12–16 min

Toss in olive oil, salt, and pepper. Edges should be golden and caramelized.

Leeks

380°F / 195°C

10–14 min

Toss in olive oil, salt, and pepper. Edges will caramelize nicely.

Butternut Squash Fries

400°F / 205°C

12–16 min

Toss in oil, salt, and cinnamon or paprika. Shake basket halfway.

Apple Slices

375°F / 190°C

8–12 min

Tender with caramelized edges. Great with oatmeal or ice cream.

Banana Chips

290°F / 145°C

20–30 min

Low and slow for crispy dehydrated chips. Check at 20 min. Sprinkle with cinnamon.

Pineapple Chunks

390°F / 200°C

8–12 min

Caramelizes naturally from the fruit sugar. Fantastic with Tajin or cinnamon.

Grilled Cheese

375°F / 190°C

6–9 min

Butter both outer sides of the bread. Flip gently with a spatula.

French Toast

360°F / 180°C

10–14 min

Rich bread needs lower temp so the inside cooks before outside burns.

Waffles

360°F / 180°C

3–5 min

No thawing needed. Comes out crispier than toaster.