🍳 How to adapt oven recipes to your Airfryer: The definitive guide!

Adapt traditional oven recipes to a air fryer It’s pretty simple once you understand how each device works. The oven cooks by radiation and slow convection, while the air fryer is basically a ultra-powerful and super-concentrated convection oven; The air circulates so quickly that it cooks and dehydrates the surface of the food much faster.

So that your food does not burn on the outside and remain raw on the inside, there is a general rule of thumb that works in 90% of cases.

Definitive Guide to Adapt All Your Oven Recipes to the Airfryer

👑 The Golden Rule: The “20 – 20”

To adapt almost any oven recipe to the air fryer, apply this simple formula:

• 📉 Reduces temperature by 20% (or about 20°C less).

• ⏱️ Reduce time by 20% (or up to 25% less).

💡 For example: If a baking recipe asks you 200°C for 20 minutesin the airfryer you should program it to 180°C for about 15 or 16 minutes.

📊 Quick Conversion Table

Here is a reference guide for the most common settings:

💡 Key Tips for Success

1. 👀 Watch from half the time

Air speed may vary depending on the brand of your air fryer. Open the drawer halfway through the process to check how it’s going. Don’t worry! Unlike the oven, opening the air fryer It doesn’t make me lose so much heat. nor does it spoil the cooking.

2. 🧺 Space matters (Don’t overload the basket)

In the oven you can spread the food on a large tray. In the air fryer, if you pile up the food, the air will not circulate and They will “cook” instead of crispy.. Cook in batches if necessary or shake the basket every 5 minutes.

3. 🍰 Be careful with pastries

For cakes or breads, lower the temperature even a little more (about 25°C less than the oven). This will ensure that the center is cooked completely before the top layer browns too much or burns.

4. 💨 Be careful with the weight of food

The air flow is so strong that can fly light things. If you are making a homemade pizza or putting grated cheese on top, make sure it is well adhered or use a toothpick to fix the light ingredients (like sausage) at the beginning.