Air fryer cheat sheet
Every food in the index on one page, with temperature, time, when to shake and the safe internal temperature where one applies. Switch to °C before printing if that is what your machine is marked in — the printed sheet follows whatever you pick.
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Air fryer cheat sheet
fryndex.com — every figure sourced. Cook times are a starting point; use a thermometer.
Frozen foods
| Food | Temp | Time | Shake | Safe |
|---|---|---|---|---|
| Frozen Breaded Fish Fillets | 400°F | 8–16 | 6 | 145°F |
| Frozen Breaded Shrimp | 390°F | 7–12 | 5 | — |
| Frozen Burrito | 320°F | 14–20 | 10 | — |
| Frozen Chicken Nuggets | 385°F | 7–12 | 5 | 165°F |
| Frozen Chicken Tenders | 385°F | 8–12 | 5 | 165°F |
| Frozen Dumplings | 385°F | 6–12 | — | — |
| Frozen Fish Sticks | 395°F | 6–14 | 5 | 145°F |
| Frozen French Fries | 395°F | 14–18 | 8 | — |
| Frozen Mozzarella Sticks | 395°F | 6–9 | 4 | — |
| Frozen Onion Rings | 390°F | 10–16 | 7 | — |
| Frozen Spring Rolls | 400°F | 6–10 | 4 | — |
| Frozen Sweet Potato Fries | 395°F | 14–18 | 8 | — |
| Frozen Taquitos | 375°F | 6–12 | — | — |
| Frozen Tater Tots | 400°F | 16–24 | 10 | — |
Chicken
| Food | Temp | Time | Shake | Safe |
|---|---|---|---|---|
| Bone-In Chicken Breast | 395°F | 24–34 | 16 | 165°F |
| Bone-In Chicken Thighs | 390°F | 18–24 | 12 | 165°F |
| Boneless Chicken Thighs | 390°F | 8–14 | 6 | 165°F |
| Chicken Breast | 390°F | 15–22 | 10 | 165°F |
| Chicken Drumsticks | 395°F | 18–24 | 12 | 165°F |
| Chicken Tenders | 395°F | 8–12 | 5 | 165°F |
| Chicken Wings | 400°F | 20–25 | 12 | 165°F |
| Whole Chicken | 355°F | 55–60 | 30 | 165°F |
Meat
| Food | Temp | Time | Shake | Safe |
|---|---|---|---|---|
| Bacon | 425°F | 6–8 | 4 | — |
| Burgers | 375°F | 10–18 | 7 | 160°F |
| Flank Steak | 450°F | 8–14 | 5 | 145°F |
| Meatballs | 390°F | 10–14 | 7 | 160°F |
| Pork Chops | 450°F | 6–16 | 5 | 145°F |
| Pork Tenderloin | 385°F | 18–25 | 12 | 145°F |
| Ribeye Steak | 450°F | 6–14 | 4 | 145°F |
| Sausages | 390°F | 8–15 | 6 | 160°F |
| Steak (New York Strip) | 450°F | 6–12 | 4 | 145°F |
Fish and seafood
| Food | Temp | Time | Shake | Safe |
|---|---|---|---|---|
| Calamari | 450°F | 5–9 | 3 | — |
| Lobster Tail | 380°F | 8–10 | — | — |
| Salmon Fillet | 380°F | 6–12 | — | 145°F |
| Scallops | 450°F | 3–7 | 2 | — |
| Shrimp | 450°F | 3–5 | 2 | — |
| White Fish Fillet | 380°F | 8–12 | — | 145°F |
Vegetables
| Food | Temp | Time | Shake | Safe |
|---|---|---|---|---|
| Asparagus | 365°F | 5–8 | 4 | — |
| Bell Peppers | 385°F | 6–12 | 5 | — |
| Broccoli | 425°F | 5–9 | 4 | — |
| Brussels Sprouts | 415°F | 8–16 | 7 | — |
| Carrots | 425°F | 10–16 | 7 | — |
| Cauliflower | 425°F | 8–14 | 6 | — |
| Corn on the Cob | 380°F | 10–18 | 8 | — |
| Eggplant | 435°F | 10–18 | 8 | — |
| Green Beans | 415°F | 4–8 | 3 | — |
| Mushrooms | 380°F | 8–14 | 6 | — |
| Zucchini | 385°F | 8–14 | 6 | — |
Baking
| Food | Temp | Time | Shake | Safe |
|---|---|---|---|---|
| Biscuits and Scones | 330°F | 11–15 | — | — |
| Cinnamon Rolls | 330°F | 10–15 | — | — |
| Cookies | 300°F | 10–14 | — | — |
| Cupcakes and Muffins | 300°F | 10–15 | — | — |
Potatoes
| Food | Temp | Time | Shake | Safe |
|---|---|---|---|---|
| Baked Potato | 390°F | 30–40 | 20 | — |
| Baked Sweet Potato | 385°F | 45–60 | 25 | — |
| Potato Cubes | 390°F | 8–16 | 7 | — |
| Roast Potatoes | 390°F | 15–26 | 12 | — |
Safe internal temperatures
FoodSafety.gov (USDA, FDA, CDC), reviewed 2024-11-21. These never change with the appliance.
| Food | Safe | Rest |
|---|---|---|
| Chicken, turkey, and other poultry | 165°F | — |
| Beef, bison, veal, goat, lamb, and pork | 145°F | 3 min |
| Ground meat and sausage | 160°F | — |
| Seafood — fish | 145°F | — |
| Egg dishes | 160°F | — |
| Casseroles | 165°F | — |
| Leftovers | 165°F | — |
| Rabbit and venison | 160°F | — |
| Precooked ham | 165°F | — |
| Shrimp, lobster, crab, scallops | Pearly, white and opaque — no temperature applies | |
The rules that matter
- Single layer. Crowding steams food. Two batches beat one full basket.
- Preheat short cooks. 2–3 minutes. Under 10 minutes it matters; over 20 it does not.
- Oven → air fryer: −25°F and −20% time, then check at 60% of the original time.
- Frozen goes cooler, not hotter. If it browns before it thaws, drop 15°F.
- Empty the drawer after fatty food or it smokes next time.
- Timers are guidance. Thermometers are not.
Why there is no PDF. A PDF would go out of date the moment a source changed, and it would not follow your °F/°C choice. This page prints to one or two sheets and your browser can save it as a PDF if you want one. Every food links through to its own page, where the figure is cited.