Our pick
OXO Good Grips instant-read thermometer
Why we picked it
- Takes the guesswork out of chicken, pork and reheated leftovers
- Fast reading, easy to clean
- Useful in the oven too, not just the air fryer
Worth knowing
- It reads the spot you probe, so check the thickest part
- Batteries need replacing eventually
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The recipe says 200°C for 40 minutes in the oven. You’d rather use the air fryer. The packet doesn’t help, and the internet offers fifteen different answers.
There’s no perfect formula, because air fryers vary, but there is a reliable starting point.
The rule of thumb
- Lower the temperature by about 20°C from the oven recipe. The fan and the small space make it cook hotter than the dial suggests.
- Cut the time by about a fifth to a quarter, then check early. You can always add time; you can’t undo burnt.
- Shake or turn halfway, so everything browns evenly.
- Cook in a single layer. Piling food up gives soft, steamed results.
Starting points for everyday food
These are typical ranges, not rules. Follow the packet if it gives air fryer instructions, and expect to adjust for your model.
| Food | Oven | Air fryer starting point |
|---|---|---|
| Frozen chips | 200°C, 20 to 25 min | 180 to 200°C, 12 to 18 min |
| Sausages | 200°C, 20 to 25 min | 180°C, 12 to 15 min |
| Chicken thighs, bone in | 200°C, 35 to 40 min | 180°C, 22 to 25 min |
| Salmon fillet | 200°C, 12 to 15 min | 180°C, 8 to 10 min |
| Roast potatoes | 200°C, 45 to 50 min | 190 to 200°C, 25 to 30 min |
Frozen or fresh?
Frozen foods designed for the oven, like chips, nuggets and fish fingers, usually convert straight across using the rule above. Fresh food needs more attention: pat it dry, toss it in a teaspoon of oil rather than pouring it on, and start checking a few minutes earlier than you’d expect.
Cooking for more people
If a recipe feeds four and your basket fits two portions, you’ll be cooking in rounds. Keep the first batch warm in a low oven while the second cooks, or split the meal: the main in the air fryer and the sides on the hob. When you find yourself running three or four rounds, the oven is usually the better tool for that meal.
Make sure it’s cooked through
Air fryers brown the outside quickly, so food can look done before the middle is. Meat and poultry should be steaming hot all the way through with no pink, and juices should run clear. UK food safety guidance also asks you to check the thickest part, such as chicken legs and joints. A thermometer makes that easy: probe the thickest part, away from the bone.
What converts well, and what doesn’t
- Converts well: chips, roast potatoes, sausages, chicken pieces, fish fillets, roasted veg, reheated pizza.
- Needs care: cakes and bakes. Use a smaller tin, lower the temperature a little more, and cover the top with foil if it browns before the middle sets.
- Not worth it: wet batters, which drip through the basket, and anything too big to fit in a single layer.
Useful extras
Liners
GRIFEMA round silicone air fryer liners (2 pack)
Good for: saucy dishes and small bakes that would otherwise stick to the basket.
Skip it if: you mostly cook dry foods like chips.
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Liners
Reusable perforated air fryer liners (2 pack)
Good for: keeping the basket clean while still letting air through for crisping.
Skip it if: you’re happy washing the basket each time.
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Quick answers
Do I need to preheat for converted recipes?
A few minutes of preheating helps with things that need a crisp outside, like chips. Many foods are fine without.
Can I use my oven dish in the air fryer?
If it’s oven-safe and leaves room for air around it, usually yes. Check your manual.
Not sure what’s safe to put in the basket? Read foil, paper or liners: what’s actually safe, and for running costs, air fryer vs oven.
