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A free, printable cooking-times cheat sheet for your kitchen. Hit the button below to send to your printer — the header and navigation are hidden when printing.
Times are guides. Always verify doneness with a thermometer; poultry should reach 165°F (74°C).
Updated July 3, 2026 · airfryhub.com/printable-air-fryer-chart
| Food | State | Cut / variant | Temp | Time |
|---|---|---|---|---|
| Chicken Breast | Fresh | Boneless, skinless — small (5–7 oz / 140–200 g) | 375°F / 190°C | 10–12 min |
| Chicken Thighs | Fresh | Bone-in, skin-on (6–8 oz / 170–225 g each) | 380°F / 195°C | 22–28 min |
| Chicken Wings | Fresh | Drumettes & flats, separated | 400°F / 205°C | 18–22 min |
| Salmon | Fresh | Fillet — standard (1–1.5 in / 2.5–4 cm thick, 6 oz / 170 g) | 390°F / 200°C | 9–12 min |
| Sausages | Fresh | Bratwurst / Italian sausage (3–4 oz / 85–115 g each) | 360°F / 180°C | 15–18 min |
| Potatoes | Fresh | Cubed — 1 in / 2.5 cm pieces | 400°F / 205°C | 14–18 min |
| Frozen French Fries | Fresh | Standard-cut frozen fries (½ in / 13 mm) | 400°F / 205°C | 14–18 min |
| Steak | Fresh | Ribeye / NY strip — 1 in / 2.5 cm thick | 400°F / 205°C | 10–14 min |
| Bacon | Fresh | Regular-cut bacon (thin, ≈ 1/16 in) | 370°F / 190°C | 8–10 min |
| Pork Chops | Fresh | Boneless — thick (1+ in / 25+ mm) | 400°F / 205°C | 12–15 min |
| Burgers | Fresh | Quarter-pound patty (4 oz / 115 g, ¾ in thick) | 375°F / 190°C | 10–14 min |
| Chicken Drumsticks | Fresh | Standard drumstick (3–4 oz / 85–115 g each) | 400°F / 205°C | 20–25 min |
| Meatballs | Fresh | Medium — 1.5 in / 4 cm diameter (≈ 1.5 oz / 42 g each) | 400°F / 205°C | 11–13 min |
| Shrimp | Fresh | Large — 21–30 count per pound (peeled, deveined) | 400°F / 205°C | 7–9 min |
| Tilapia | Fresh | Standard fillet (½–¾ in / 13–19 mm thick, 5–6 oz / 140–170 g) | 400°F / 205°C | 8–11 min |
| Broccoli | Fresh | Small florets (1–1.5 in / 2.5–4 cm) | 400°F / 205°C | 8–10 min |
| Brussels Sprouts | Fresh | Halved Brussels sprouts (cut side down) | 400°F / 205°C | 12–16 min |
| Asparagus | Fresh | Medium spears (standard, ¼–½ in / 6–13 mm diameter) | 400°F / 205°C | 7–10 min |
| Sweet Potato | Fresh | Cubed — 1 in / 2.5 cm pieces | 390°F / 200°C | 12–16 min |
| Tofu | Fresh | Extra-firm tofu, cubed (¾–1 in / 2–2.5 cm) | 400°F / 205°C | 14–18 min |
| Hot Dogs | Fresh | Standard beef or pork hot dog (1.5–2 oz / 42–55 g) | 390°F / 200°C | 5–7 min |
| Meatloaf | Fresh | Mini loaves (4 oz / 115 g each, about 1 in thick) | 375°F / 190°C | 18–22 min |
| Chicken Nuggets (Frozen) | Fresh | Standard frozen nuggets (0.5–0.75 oz / 14–21 g each) | 400°F / 205°C | 8–11 min |
| Frozen Pizza | Fresh | Personal / single-serve frozen pizza (6–8 in diameter) | 375°F / 190°C | 8–12 min |
| Tater Tots | Fresh | Standard frozen tater tots | 400°F / 205°C | 12–16 min |
| Corn on the Cob | Fresh | Full ear of corn (husked, 8–9 in / 20–23 cm) | 400°F / 205°C | 12–16 min |
| Mushrooms | Fresh | Halved button or cremini mushrooms | 400°F / 205°C | 7–10 min |
| Turkey Breast | Fresh | Boneless turkey breast roast — small (1–2 lb / 450–900 g) | 350°F / 175°C | 40–55 min |
| Cod | Fresh | Standard fillet (¾–1 in / 19–25 mm thick, 5–7 oz / 140–200 g) | 380°F / 195°C | 10–14 min |
| Fish Sticks | Fresh | Standard frozen fish sticks (0.6–0.9 oz / 17–25 g each) | 400°F / 205°C | 8–12 min |
| Scallops | Fresh | Large sea scallops — U-10 to U-15 (1.5–2 oz / 42–55 g each) | 400°F / 205°C | 7–10 min |
| Lamb Chops | Fresh | Loin chop — 1 in / 2.5 cm thick | 400°F / 205°C | 10–14 min |
| Pork Ribs | Fresh | Pre-braised or pressure-cooked ribs (finishing/crisping step) | 380°F / 195°C | 8–12 min |
| Zucchini | Fresh | Sticks / batons — ½ in / 13 mm thick | 400°F / 205°C | 10–13 min |
| Carrots | Fresh | Carrot coins — ½ in / 13 mm thick | 380°F / 195°C | 14–18 min |
| Green Beans | Fresh | Whole fresh green beans (trimmed) | 400°F / 205°C | 8–12 min |
| Cauliflower | Fresh | Small florets (1–1.5 in / 2.5–4 cm) | 400°F / 205°C | 10–14 min |
| Hard-Boiled Eggs | Fresh | Hard-boiled — fully set yolk | 250°F / 120°C | 15–17 min |
| Mozzarella Sticks | Fresh | Standard frozen mozzarella sticks (0.75–1 oz / 21–28 g each) | 390°F / 200°C | 6–9 min |
| Chicken Tenders | Fresh | Breaded chicken tenders (homemade panko) | 390°F / 200°C | 12–15 min |
| Pork Tenderloin | Fresh | Whole tenderloin — standard (1–1.25 lb / 450–565 g) | 400°F / 205°C | 22–28 min |
| Ham Steak | Fresh | Standard ham steak (½–¾ in / 13–19 mm thick) | 380°F / 195°C | 8–11 min |
| Turkey Legs | Fresh | Standard turkey leg (1–1.5 lb / 450–680 g) | 375°F / 190°C | 35–45 min |
| Cornish Hen | Fresh | Cornish hen — halved (about 0.75–1 lb / 340–450 g per half) | 375°F / 190°C | 25–35 min |
| Frozen Onion Rings | Fresh | Standard frozen onion rings (breaded, 0.75–1 oz / 21–28 g each) | 400°F / 205°C | 8–11 min |
| Frozen Spring Rolls | Fresh | Standard frozen spring rolls (2–3 oz / 55–85 g each) | 385°F / 195°C | 10–14 min |
| Falafel | Fresh | Homemade falafel balls (1.5 in / 4 cm diameter) | 375°F / 190°C | 14–18 min |
| Halloumi | Fresh | Sliced halloumi (½ in / 13 mm thick) | 400°F / 205°C | 8–11 min |
| Bell Peppers | Fresh | Strips (½ in / 13 mm wide, 3 in / 7 cm long) | 400°F / 205°C | 8–12 min |
| Eggplant | Fresh | Rounds — ½ in / 13 mm thick | 400°F / 205°C | 10–14 min |
| Baby Potatoes | Fresh | Halved baby potatoes (cut side down) | 400°F / 205°C | 14–18 min |
| Frozen Fish Fillets | Fresh | Standard fillet (4–6 oz) | 400°F / 205°C | 12–15 min |
| Frozen Burritos | Fresh | Standard burrito (5 oz) | 360°F / 180°C | 15–18 min |
| Frozen Egg Rolls | Fresh | Standard egg roll (2–3 oz) | 380°F / 195°C | 12–15 min |
| Frozen Potstickers | Fresh | Standard potsticker (0.75–1 oz each) | 380°F / 195°C | 10–13 min |
| Pizza Rolls | Fresh | Standard pizza rolls (20 count) | 380°F / 195°C | 6–8 min |
| Hash Browns | Fresh | Frozen hash brown patties | 400°F / 205°C | 12–16 min |
| Whole Chicken | Fresh | Small whole chicken (3–4 lb) | 360°F / 180°C | 55–65 min |
| Chicken Sausage | Fresh | Precooked / smoked chicken sausage | 375°F / 190°C | 8–11 min |
| Acorn Squash | Fresh | Halved acorn squash | 375°F / 190°C | 25–35 min |
| Butternut Squash | Fresh | Cubed (1-inch pieces) | 390°F / 200°C | 16–20 min |
| Plantains | Fresh | Ripe plantains (yellow/black skin) — sweet | 375°F / 190°C | 10–14 min |
| Okra | Fresh | Breaded fried okra (cornmeal coated) | 390°F / 200°C | 10–14 min |
| Crab Cakes | Fresh | Homemade crab cakes (3–4 oz / 85–115 g each, ¾ in thick) | 375°F / 190°C | 10–14 min |
| Lobster Tail | Fresh | Medium tail (6 oz / 170 g, shell-on) | 380°F / 195°C | 7–9 min |
| Calamari | Fresh | Breaded calamari rings (homemade, ¼–⅜ in / 6–10 mm thick) | 400°F / 205°C | 8–11 min |
| Frozen Corn Dogs | Fresh | Full-size frozen corn dog (2.67 oz / 75 g each) | 390°F / 200°C | 8–11 min |
| Frozen Jalapeño Poppers | Fresh | Standard breaded frozen jalapeño poppers (0.75–1 oz / 21–28 g each) | 390°F / 200°C | 6–9 min |
| Beef Roast | Fresh | Eye of round / bottom round — small (1.5–2 lb / 680–900 g) | 360°F / 180°C | 35–45 min |
| Chicken Leg Quarters | Fresh | Standard leg quarter (10–12 oz / 285–340 g) | 375°F / 190°C | 30–38 min |
| Beets | Fresh | Cubed beets — ½-inch pieces (peeled) | 400°F / 205°C | 18–22 min |
| Parsnips | Fresh | Parsnip batons (½ in / 13 mm wide, 3 in / 7 cm long, peeled) | 390°F / 200°C | 14–18 min |
| Kale Chips | Fresh | Standard kale chips (2–3 in / 5–7 cm torn pieces, curly kale) | 375°F / 190°C | 5–8 min |
| Apple Chips | Fresh | Thin-sliced apple rings (⅛ in / 3 mm, mandoline or very sharp knife) | 300°F / 150°C | 15–20 min |
| Donuts | Fresh | Canned biscuit dough donuts (1.6 oz / 45 g each, cut with a bottle cap) | 350°F / 175°C | 5–7 min |
| Churros | Fresh | Homemade piped churros (½ in / 13 mm diameter, 4–6 in / 10–15 cm long) | 375°F / 190°C | 10–13 min |
| Brownies | Fresh | Box mix brownies in a 6-inch round pan | 325°F / 165°C | 18–24 min |
| Garlic Bread | Fresh | Sliced French bread with garlic butter | 350°F / 175°C | 4–6 min |
| Quesadilla | Fresh | Standard flour tortilla (8-inch) with cheese | 370°F / 190°C | 4–6 min |
| Ravioli | Frozen | Frozen breaded ravioli (toasted ravioli style) | 390°F / 200°C | 10–14 min |
| Edamame | Frozen | Frozen edamame in pods | 400°F / 205°C | 12–15 min |
| Stuffed Peppers | Fresh | Bell pepper stuffed with ground beef and rice | 375°F / 190°C | 20–25 min |
| Artichoke | Fresh | Artichoke halved lengthwise | 380°F / 195°C | 12–15 min |
| Duck Breast | Fresh | Skin-on duck breast (6–8 oz / 170–225 g) | 400°F / 205°C | 15–18 min |
| Frozen Waffles | Fresh | Standard frozen waffle (Eggo-style, square) | 360°F / 180°C | 4–6 min |
| Cinnamon Rolls | Fresh | Refrigerator tube cinnamon rolls (Pillsbury-style) | 320°F / 160°C | 8–12 min |
| Onion Rings | Fresh | Onion rings with panko breadcrumb coating | 375°F / 190°C | 8–11 min |
| Snap Peas | Fresh | Whole snap peas | 380°F / 195°C | 6–8 min |
| Bok Choy | Fresh | Baby bok choy, halved lengthwise | 375°F / 190°C | 6–8 min |
| Salmon Patties | Fresh | Homemade salmon patties (½ inch thick) | 375°F / 190°C | 8–10 min |
| Chicken Schnitzel | Fresh | Breaded thin-cut chicken breast (½ inch) | 380°F / 195°C | 12–15 min |
| Turkey Meatballs | Fresh | Medium turkey meatballs (1½-inch diameter) | 380°F / 195°C | 12–15 min |
| Frozen Samosas | Fresh | Standard frozen samosas (store-bought) | 380°F / 195°C | 12–15 min |
| Bread Rolls | Fresh | Store-bought or homemade dinner rolls | 320°F / 160°C | 5–8 min |
| Tortilla Chips | Fresh | Homemade corn tortilla chips (cut from 6-inch tortillas) | 350°F / 175°C | 5–8 min |
| Frozen Wontons | Fresh | Standard frozen wontons (any filling) | 380°F / 195°C | 8–12 min |
| Pigs in Blankets | Fresh | Cocktail sausages wrapped in puff pastry or crescent dough | 350°F / 175°C | 12–15 min |
| Coconut Shrimp | Fresh | Large (16–20 count) | 390°F / 200°C | 8–10 min |
| Pretzel Bites | Fresh | Frozen (standard) | 370°F / 190°C | 6–8 min |
| Mac and Cheese Bites | Fresh | Frozen (standard size) | 380°F / 195°C | 8–10 min |
| Tempeh | Fresh | Thinly sliced (¼ inch) | 375°F / 190°C | 12–15 min |
| Rack of Lamb | Fresh | Half rack (7–8 ribs, ≈600 g) — medium-rare | 400°F / 205°C | 18–22 min |
| Pork Belly | Fresh | Thin slices (½ inch / 1.3 cm thick) | 400°F / 205°C | 12–16 min |
| Chicken Kabobs | Fresh | Thigh chunks on skewer (1.5-inch pieces) | 400°F / 205°C | 14–18 min |
| Beef Kabobs | Fresh | Sirloin cubes (1.5-inch) — medium-rare | 400°F / 205°C | 8–11 min |
| Tuna Steak | Fresh | Tuna steak (1-inch thick) — medium | 400°F / 205°C | 7–9 min |
| Mahi-Mahi | Fresh | Thick fillet (1–1.5 inch / 25–38 mm thick) | 390°F / 200°C | 10–14 min |
| Sea Bass | Fresh | Chilean sea bass fillet (1–1.5 inch thick) | 390°F / 200°C | 12–16 min |
| Trout | Fresh | Whole rainbow trout (≈12 oz / 340 g), butterflied | 380°F / 195°C | 14–18 min |
| Soft-Shell Crab | Fresh | Medium/prime size (3.5–4 inch, ≈90 g) | 390°F / 200°C | 12–16 min |
| Gyoza | Fresh | Fresh pork gyoza (store-bought or homemade) | 375°F / 190°C | 8–11 min |
| Empanadas | Fresh | Homemade beef empanadas (hand-sized, ≈100 g) | 375°F / 190°C | 14–18 min |
| Potato Wedges | Fresh | Russet potato wedges (medium potato, 8 wedges) | 400°F / 205°C | 18–22 min |
| Zucchini Fries | Fresh | Parmesan-crusted zucchini fries | 390°F / 200°C | 10–13 min |
| Fried Pickles | Fresh | Breaded dill pickle chips (¼ inch slices) | 400°F / 205°C | 8–11 min |
| Stuffed Mushrooms | Fresh | Large stuffed button mushrooms (2–3 inch caps) | 370°F / 190°C | 12–16 min |
| Portobello Mushrooms | Fresh | Whole portobello cap (4–5 inch, ≈100 g) | 375°F / 190°C | 8–12 min |
| Fennel | Fresh | Sliced fennel bulb (¼ inch / 6 mm slices) | 390°F / 200°C | 12–16 min |
| Leeks | Fresh | Sliced leek rings (½ inch / 12 mm thick) | 380°F / 195°C | 10–14 min |
| Butternut Squash Fries | Fresh | Thin sticks (¼ inch / 6 mm wide) | 400°F / 205°C | 12–16 min |
| Apple Slices | Fresh | Thick apple slices (½ inch / 12 mm), baked style | 375°F / 190°C | 8–12 min |
| Banana Chips | Fresh | Thin slices (⅛ inch / 3 mm), sweet style | 290°F / 145°C | 20–30 min |
| Pineapple Chunks | Fresh | Pineapple chunks (1-inch cubes) | 390°F / 200°C | 8–12 min |
| Grilled Cheese | Fresh | Classic grilled cheese (2 slices white/sourdough bread) | 375°F / 190°C | 6–9 min |
| French Toast | Fresh | Thick brioche or challah french toast (1–1.5 inch / 25–38 mm) | 360°F / 180°C | 10–14 min |
| Waffles | Frozen | Frozen regular waffles (Eggo-style) | 360°F / 180°C | 3–5 min |
| Fried Eggs | Fresh | Jammy yolk (over-medium) | 370°F / 190°C | 6–8 min |
| Scrambled Eggs | Fresh | Soft, creamy curds | 300°F / 150°C | 8–10 min |
| Egg Bites | Fresh | Plain egg bites | 300°F / 150°C | 10–12 min |
| Omelette | Fresh | Plain omelette | 350°F / 175°C | 8–10 min |