Air Fryer Converter

Convert an oven recipe to air-fryer settings or the other way round. The rule is the common one: drop the temperature by 20 °C (or 25 °F) and cut the time to 80%, because a small chamber with a strong fan moves far more hot air past the food than a conventional oven does. So 200 °C for 30 minutes becomes 180 °C for 24, and the reverse direction divides the time by 0.8 instead of adding 20%, which is not the same operation.

The one thing to know before trusting the number is that the two unit paths do not agree. A 20 °C reduction and a 25 °F reduction are different amounts — 25 °F is only 13.9 °C — so entering the same oven setting in the other unit gives a different answer. Ask for 200 °C and you get 180 °C; ask for the same oven as 392 °F and you get 365 °F, which is 185 °C. Five degrees of disagreement is well inside the error of the rule itself, but it means the Celsius and Fahrenheit answers are not translations of each other. Temperatures are also rounded to the nearest 5, so short times do not always round-trip: 7 minutes converts to 6, and 6 converts back to 8.

The rule assumes you are starting from a conventional, non-fan oven. If the recipe already says fan or convection, most of the 20 °C has been taken off once already and taking it off again will undercook the middle. Nothing here knows about the food, either — a dense roast needs the time far more than the temperature, while breaded or battered items are the ones that genuinely benefit from the shorter, hotter cook. Treat the output as a starting point and check early the first time.