Use broad, realistic ranges. Start at the early end with a new food or appliance, check early, then add time only when needed. A full basket, thick pieces or another air fryer can change the process substantially.
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Even a noticeable shift in cooking time can mean the difference between underdone, just right and dry or overly dark food. General air fryer times are useful—but only as a starting point you check against your actual portion and appliance.
Broad cooking-time ranges
| Food | Temperature | Broad starting range | Watch for |
|---|---|---|---|
| Frozen fries | 180–200°C | 12–30 min | Shake a large portion regularly. |
| Potato wedges | 180–200°C | 18–35 min | Wedge thickness and fill level. |
| Broccoli | 180–200°C | 7–20 min | Do not overfill the basket. |
| Frozen nuggets | 180–200°C | 8–22 min | Shake or turn for even browning. |
| Chicken breast | 170–190°C | 12–30 min | Thickness and safe doneness. |
| Salmon fillet | 170–190°C | 7–22 min | Fillet thickness. |
Why general times often do not fit
- Your air fryer: Basket size, airflow and heating behaviour vary by model.
- Your portion: A small portion cooks differently from a full basket.
- Size and shape: Thin pieces, cubes and larger pieces take on heat differently.
- Starting condition: Fresh, chilled and frozen food do not start in the same place.
- Your target: Tender, golden and extra crisp are different endpoints.
Treat the early end of a range as the first sensible check point, not a guaranteed finish time.
Find a better starting point with Frygo
Frygo considers the food, preparation, portion, appliance and desired result. That gives you a more useful starting point and reminders to shake, turn and check.
Your air fryer. Your portion. A better plan.
Frygo turns a general table into a cooking plan that better fits your kitchen.
These ranges are general guidance, not tested results for every portion and appliance. Use the package and manufacturer instructions for your product and check doneness. Frygo adjusts in-app recommendations to your selections and feedback.
How Frygo creates recommendations →