The internet's oven-to-air-fryer rule is "-25°F, -20% time". It mostly works. Here's what actually happens across 200+ converted recipes.Small items (under 1 inch thick): follow the rule exactly. Thick items (roasts, whole birds): drop 30°F, time conversion barely changes. Baked goods (quick breads, cookies): drop 15°F only, time the same — air fryers dry cakey things out fast.The category it doesn't work for: anything with liquid custard (bread pudding, flan, cheesecake). Skip the air fryer entirely.
Tested method
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About the author
Tamsin Ayala
Tamsin Ayala - Mom of two, on her third air fryer after wearing out the first two. She's tested 50+ brands of frozen snacks and her kids rate everything on a whiteboard. From Tucson, Arizona, she covers snacks, baked goods, and air fryer tips.
