Oven to Air Fryer Conversion Chart
The whole thing comes down to two moves: drop the temperature by about 25°F (15°C) and take roughly 20% off the time. That's it - the chart below has the common temperatures already worked out, or punch your exact number into the calculator if it's an odd one. I keep this page bookmarked so I'm not doing sums over a hot basket.
Fahrenheit (°F)
A word of warning: treat the chart as a starting point, not gospel. Every air fryer runs a little hot or cold, and a packed basket cooks slower than a half-empty one, so the first time you make something new, check it a few minutes early. After a couple of goes you'll know your machine - mine actually runs hot, so I shave off a bit more. And give the basket a shake halfway through; it's the difference between evenly crisp and one soggy corner.
Conversion by oven type
One catch: not every oven starts from the same place. A fan oven is already doing half the air fryer's job, so it needs less of an adjustment than an old conventional one. Pick yours for the exact tweak:
Conventional oven
Standard rule: drop the temperature by 25°F and cut the time by about 20%.
Convection oven
A convection oven already moves air, so reduce by only ~10°F and ~10% time.
Fan oven
Fan (fan-forced) ovens are the UK/AU equivalent of convection - small reduction.
Toaster oven
Most toaster ovens lack a strong fan, so use the standard reduction.
Gas oven
Gas ovens are moist and uneven, so the standard reduction works well.