Air fryer cooking times chart (UK)
Starting temperatures and times for 20 everyday foods, from frozen chips to salmon, plus how to check each one is properly cooked.
Read this first. These are starting points, not guarantees. Air fryers vary a lot in power and basket size, and a crowded basket cooks slower. Check food at the shorter time, then add 2–3 minutes at a time. For meat, the only reliable test is the centre temperature (see the safety section below).
The chart
Temperatures are for a preheated air fryer. Shake or turn food halfway through unless it says otherwise.
| Food | Temp | Time | Tips |
|---|---|---|---|
| Frozen oven chips | 200°C | 15–20 min | Single layer if you can; shake twice. |
| Homemade chips (1 cm) | 200°C | 20–25 min | Soak 20 min, dry well, 1 tsp oil. |
| Roast potatoes (halved) | 200°C | 20–25 min | Parboil 8 min first for fluffy centres. |
| Jacket potato (medium) | 200°C | 40–45 min | Prick, rub with oil and salt; turn once. |
| Chicken thighs, bone-in | 200°C | 22–26 min | Skin side up for the last 10 min. |
| Chicken breast, boneless | 180°C | 18–22 min | Thick breasts: butterfly or cut in two. |
| Chicken wings | 200°C | 20–25 min | Pat dry; shake every 8 min. |
| Sausages | 180°C | 10–14 min | Turn halfway; cook all the way through. |
| Bacon rashers | 180°C | 7–10 min | Don't overlap. |
| Beef burgers (thick) | 190°C | 10–14 min | No pink in the middle at home. |
| Pork chops (2 cm) | 190°C | 12–15 min | Rest 3 min before cutting. |
| Salmon fillet | 190°C | 8–11 min | Skin side down; flakes easily when done. |
| Frozen breaded fish | 200°C | 12–16 min | Follow pack time as a guide; check centre is hot. |
| Halloumi slices | 200°C | 6–8 min | Turn once. |
| Broccoli florets | 180°C | 8–10 min | Light oil spray stops them drying out. |
| Peppers and onions | 190°C | 10–12 min | Cut evenly so they finish together. |
| Sweet potato wedges | 200°C | 18–22 min | They burn faster than potato; check early. |
| Frozen pizza slice (reheat) | 180°C | 3–5 min | Crisper than the microwave. |
| Garlic bread (frozen) | 180°C | 5–7 min | Cover loosely if it browns too fast. |
| Boiled eggs (soft) | 160°C | 9–11 min | Into cold water straight after. |
How to check food is cooked
The Food Standards Agency's rule is that the middle of the food should reach 70°C for 2 minutes, or an equivalent combination such as 75°C for 30 seconds. A cheap probe thermometer makes this easy.
- Chicken and pork: test the thickest part, away from the bone. Juices should run clear and there should be no pink meat.
- Burgers and sausages: minced meat must be cooked all the way through. Burgers shouldn't be served pink at home.
- Leftovers: reheat until steaming hot throughout, and only reheat once.
Why times differ between air fryers
- Basket load: air needs to move around the food. Two batches are often faster than one crowded one.
- Basket vs oven-style: oven-style models with shelves often need a few minutes longer.
- Starting temperature: food straight from the fridge takes longer than food at room temperature.