Smart Oven Air Fryer BAF200XL
- Taille
- 10 qt
- Watts
- 1800 W
- Idéal pour
- Large batches, whole roasts, oven-style cooking
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par Breville Group Limited
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| Modèle | Taille | Watts | Idéal pour |
|---|---|---|---|
| Smart Oven Air Fryer BAF200XL | 10 qt | 1800 W | Large batches, whole roasts, oven-style cooking |
| Smart Oven Air Fryer Pro BAF250XL | 13 qt | 2400 W | Extra-large families, whole chicken, multiple trays |
| Fast Slow Go BAF530 | 6 qt | 1500 W | Everyday basket air frying, quick meals |
| Smart Oven Pizzaiolo + Air BOF900 | 9 qt | 2000 W | Pizza and air frying combo |
Préchauffer 5 minutes. Le voyant de préchauffage s'éteint quand la température est atteinte.
Coupe recommandée par aliment. Les lignes marquées Breville-optimisé reflètent des ajustements propres à Breville.
| 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 | 10–13 minBreville-tuned | Place on air fry tray skin-side down; Breville cavity circulates heat evenly without flipping. |
| 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 | 11–14 minBreville-tuned | Use the air fry tray on the top rack; preheat 5 min fully. Flip at 6 min. |
| 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 | 360°F / 180°C | 55–65 min | Breast-side down first; flip halfway for crispy skin all over. |
| 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. |
Based on Breville official Smart Oven Air Fryer manuals (BAF200XL / BAF250XL) + Breville cooking guides + r/Breville community testing · Mis à jour le 2026-06-18