A complete, kitchen-tested reference for cooking times and temperatures — covering 37 foods across 6 categories. No guesswork, just results.
Testing Note: All temperatures were tested in a 5.8-qt basket-style air fryer (Cosori Pro II). Oven-style air fryers may run 10–15°F cooler — check your food 2–3 minutes early. Always use a meat thermometer for proteins.
| Food | Temp (°F) | Time | Notes |
|---|---|---|---|
| Chicken Wings | 400°F | 20–22 min | Flip halfway. Internal temp 165°F. |
| Chicken Breast (boneless) | 375°F | 18–22 min | Pound to even thickness for best results. |
| Chicken Thighs (bone-in) | 380°F | 22–25 min | Skin-side up. Pat dry before cooking. |
| Chicken Tenders | 400°F | 10–12 min | Spray with oil for crispier coating. |
| Whole Chicken (3–4 lb) | 360°F | 60–75 min | Flip halfway. Rest 10 min before carving. |
| Chicken Nuggets (frozen) | 400°F | 10–12 min | No need to thaw. Shake basket at 6 min. |
Spray with oil for crispier coating.
Flip halfway. Rest 10 min before carving.
| Food | Temp (°F) | Time | Notes |
|---|---|---|---|
| Steak (1-inch thick) | 400°F | 10–14 min | 4–5 min per side for medium-rare (130°F). |
| Bacon | 400°F | 8–10 min | No flipping needed. Drain grease halfway. |
| Pork Chops (1-inch) | 380°F | 12–15 min | Internal temp 145°F. Rest 3 min. |
| Burgers (½-inch patty) | 375°F | 10–12 min | Flip at 6 min. Internal temp 160°F. |
| Meatballs | 380°F | 10–12 min | Shake halfway. Internal temp 165°F. |
| Sausage Links | 400°F | 8–10 min | Pierce with fork before cooking. |
Internal temp 145°F. Rest 3 min.
Flip at 6 min. Internal temp 160°F.
Shake halfway. Internal temp 165°F.
Pierce with fork before cooking.
| Food | Temp (°F) | Time | Notes |
|---|---|---|---|
| Salmon Fillet (6 oz) | 400°F | 10–12 min | Skin-side down. Flakes at 145°F. |
| Shrimp (large) | 400°F | 6–8 min | Shake at 4 min. Opaque = done. |
| Fish Fillets (breaded) | 400°F | 10–12 min | Spray both sides with oil. |
| Frozen Shrimp | 400°F | 10–12 min | No thawing needed. Shake halfway. |
| Scallops | 400°F | 5–7 min | Pat very dry. Don't overcrowd. |
| Crab Cakes | 375°F | 10–12 min | Spray with oil. Flip at 6 min. |
Spray both sides with oil.
No thawing needed. Shake halfway.
Pat very dry. Don't overcrowd.
Spray with oil. Flip at 6 min.
| Food | Temp (°F) | Time | Notes |
|---|---|---|---|
| French Fries (frozen) | 400°F | 15–18 min | Shake every 5 min. No oil needed. |
| Mozzarella Sticks | 380°F | 6–8 min | Do NOT preheat. Watch closely. |
| Chicken Nuggets | 400°F | 10–12 min | Shake at 6 min. Internal temp 165°F. |
| Pizza Rolls | 380°F | 6–8 min | Single layer only. Shake halfway. |
| Onion Rings | 400°F | 8–10 min | Light oil spray for extra crunch. |
| Egg Rolls (frozen) | 400°F | 10–12 min | Spray with oil. Flip at 6 min. |
| Tater Tots | 400°F | 12–15 min | Shake every 4 min for even crunch. |
Single layer only. Shake halfway.
Light oil spray for extra crunch.
Shake every 4 min for even crunch.
| Food | Temp (°F) | Time | Notes |
|---|---|---|---|
| Broccoli Florets | 375°F | 8–10 min | Toss in olive oil and garlic first. |
| Brussels Sprouts | 375°F | 12–15 min | Halve them. Shake at 8 min. |
| Asparagus | 400°F | 6–8 min | Thin spears: 5 min. Thick: 8 min. |
| Zucchini Slices | 400°F | 8–10 min | Don't overlap. Pat dry first. |
| Bell Peppers | 400°F | 8–10 min | Cut in strips. Toss with olive oil. |
| Cauliflower Florets | 400°F | 10–12 min | Shake halfway. Add parmesan last 2 min. |
| Baked Potato | 400°F | 35–45 min | Pierce 10x with fork. Rub with oil & salt. |
Thin spears: 5 min. Thick: 8 min.
Don't overlap. Pat dry first.
Cut in strips. Toss with olive oil.
Shake halfway. Add parmesan last 2 min.
| Food | Temp (°F) | Time | Notes |
|---|---|---|---|
| Cinnamon Sugar Donuts | 350°F | 6–8 min | From refrigerated biscuit dough. |
| Bacon & Egg Cups | 325°F | 10–12 min | Use silicone molds. Yolk should jiggle. |
| French Toast Sticks | 360°F | 8–10 min | Flip at 5 min. Dust with powdered sugar. |
| Cinnamon Rolls (canned) | 330°F | 8–10 min | Cover with foil for first 5 min. |
| Cookies (from dough) | 325°F | 6–8 min | Use parchment. They firm up as they cool. |
Flip at 5 min. Dust with powdered sugar.
Cover with foil for first 5 min.
Use parchment. They firm up as they cool.
If you only memorize three temperatures, make it these:
Every linked food in the chart above has a full step-by-step recipe with testing notes, exact temperatures, and shoppable ingredient lists.
The single best upgrade for air fryer cooking. I use the ThermoPro TP19H — it reads in 2 seconds and costs under $20. Never overcook chicken again.