The formula
- Temperature stays the same, because a fan oven already cooks with moving air.
- Time into the air fryer = oven time × 0.9. Back to the oven = air fryer time × 1.1.
- Conventional → fan (if the recipe only gives a conventional temperature) = − 15°C, the same reduction as for the air fryer.
- Check at = original time × 0.75, rounded down.
Worked example: 180°C stays 180°C (a fan oven already circulates air) · 30 min × 0.9 = 27 min · check at 22 min
Results above 400°F (200°C) get a warning, because many basket air fryers stop there. Method version 1.1. Why these numbers: methodology.
Conventional, fan and air fryer temperature chart
Find your recipe’s temperature in either of the first two columns. The air fryer column is what to set.
| Conventional | Fan | Air fryer | Air fryer °F | Gas mark |
|---|---|---|---|---|
| 150°C | 135°C fan | 135°C | 275°F | 2 |
| 160°C | 145°C fan | 145°C | 295°F | 2–3 |
| 170°C | 155°C fan | 155°C | 310°F | 3 |
| 180°C | 165°C fan | 165°C | 330°F | 4 |
| 190°C | 175°C fan | 175°C | 345°F | 5 |
| 200°C | 185°C fan | 185°C | 365°F | 6 |
| 220°C | 205°C fan | 205°C* | 400°F | 7 |
| 230°C | 215°C fan | 215°C* | 420°F | 8 |
*Above the 200°C maximum of many basket air fryers. Use your model’s maximum and check a few minutes early.
Fan oven to air fryer cooking times
| Recipe time | Fan oven → air fryer | Air fryer → fan oven |
|---|---|---|
| 10 min | 9 min | 11 min |
| 15 min | 14 min | 17 min |
| 20 min | 18 min | 22 min |
| 25 min | 23 min | 28 min |
| 30 min | 27 min | 33 min |
| 40 min | 36 min | 44 min |
| 45 min | 41 min | 50 min |
| 60 min | 54 min | 66 min |
Reading UK and Australian packaging
Food packs often print two oven temperatures, such as “Electric 200°C, Fan 180°C, Gas 6.” For the air fryer, start from the fan figure: it already accounts for circulating air. Set the air fryer to that temperature, take about 10% off the time and check early. If the pack also prints air fryer directions, use those.
Recipes in Fahrenheit? Use the oven to air fryer conversion calculator for conventional temperatures or convection oven to air fryer for convection ones. Cooking on gas? See gas oven to air fryer.
Accuracy and limitations
The arithmetic is exact: the same function produces the calculator result, every chart on this site and the printable chart. The cooking result is an estimate, because the formula cannot see your appliance or your food.
- Appliances vary. Wattage, basket size and how close the element sits to the food change cooking speed. That’s why every result includes a “check at” time.
- Load matters. A full or stacked basket cooks more slowly than a single layer.
- Temperature limits. Many basket air fryers stop at 400°F (200°C). Converted settings above that are flagged.
- Poor fits for any formula: wet batters, delicate cakes, low-and-slow recipes and roasts over an hour. Use a thermometer and expect to adjust.
- Food safety comes from internal temperature, not time. Check meat, poultry, seafood and leftovers against the USDA safe minimum temperatures.
Found a number that looks wrong? Report it and it will be checked against the methodology. Fixes are listed in the change log.
Frequently asked questions
How do I convert a fan oven recipe to the air fryer?
Keep the fan temperature and multiply the time by 0.9. A dish cooked at 180°C fan for 30 minutes becomes 180°C for 27 minutes in the air fryer.
What is 200°C fan in an air fryer?
200°C. A fan temperature already allows for moving air, so use it as it is and shorten the time by about 10%. Many air fryers top out at 200°C, so this is often their maximum.
What if the recipe only gives a conventional temperature?
Lower it by 15°C for the air fryer (or for a fan oven) and multiply the time by 0.8. For example, 200°C conventional becomes 185°C in the air fryer.
What is 425°F in Celsius for a fan oven?
425°F is about 218°C in a conventional oven, which is about 205°C fan. In the air fryer use about 205°C, or the 200°C maximum many models have.
Why do some packets subtract 20°C for fan instead of 15°C?
Fan ovens vary, and UK packaging often uses a round 20°C difference, such as “200°C, 180°C fan.” Both are reasonable starting points. If the recipe prints a fan temperature, use that number.