UK air fryer conversion utility

Air fryer settings from oven or packet instructions.

Pick the food, enter the original instruction, and get a cautious air fryer range with a check time, turn/shake step, safety note and rough electricity cost.

Calculator workbench

Convert the instruction you already have.

Use the answer as a starting point. Check early, avoid crowding the basket, and use a thermometer for meat, fish and reheated food.

Your air fryer starting point

Chicken breast

180C17-21 min

Turn or shake: Turn once halfway through
Safety: Chicken breast: use 75C in the centre as the practical target. This matches an FSA/GOV.UK temperature-time option of 75C for 30 seconds, but packet instructions and appliance manuals still take priority. Use a clean food thermometer when you can.
Estimated cost: £0.13 per cook, about £0.66 for 5 uses
Oven comparison: A 2500W oven for the original time is roughly £0.26.

This result starts by lowering oven temperature, shortening time, then adjusting for the food, frozen state, air fryer style and model. Times vary by thickness. Use a food thermometer for best results. Brand alone does not justify a timing change; use the exact model, drawer style and your own repeated results.

Oven recipeConventional oven time and temperature Fan ovenA gentler conversion from fan instructions Food packetSupermarket packet oven instructions Frozen foodExtra caution for frozen centres and fillings

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Use the chart when you want a quick starting point. Use the calculator when you have a specific oven or packet instruction.

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116 foods shown

Calculated air fryer starting times, temperatures, check points and safety notes by food
Food	Category	Oven	Air fryer	Check from	Safety / note
Chicken breast	Chicken	200C, 25 min	180C, 16-19 min	14 min	use 75C in the centre as the practical target. This matches an FSA/GOV.UK temperature-time option of 75C for 30 seconds, but packet instructions and appliance manuals still take priority. Times vary by thickness. Use a food thermometer for best results.
Chicken thighs, bone-in	Chicken	200C, 35 min	180C, 23-28 min	20 min	use 75C in the centre as the practical target. This matches an FSA/GOV.UK temperature-time option of 75C for 30 seconds, but packet instructions and appliance manuals still take priority. Thicker thighs may need a few extra minutes near the bone.
Chicken wings	Chicken	200C, 35 min	190C, 22-27 min	18 min	use 75C in the centre as the practical target. This matches an FSA/GOV.UK temperature-time option of 75C for 30 seconds, but packet instructions and appliance manuals still take priority. Pat dry first for better browning.
Chicken drumsticks	Chicken	200C, 40 min	180C, 26-31 min	23 min	use 75C in the centre as the practical target. This matches an FSA/GOV.UK temperature-time option of 75C for 30 seconds, but packet instructions and appliance manuals still take priority. Cook until juices run clear and the thickest part reaches temperature.
Chicken nuggets	Frozen food	200C, 18 min	190C, 10-13 min	9 min	use 75C in the centre as the practical target. This matches an FSA/GOV.UK temperature-time option of 75C for 30 seconds, but packet instructions and appliance manuals still take priority. Cook from frozen in a single layer.
Breaded chicken goujons	Frozen food	200C, 20 min	190C, 12-15 min	10 min	use 75C in the centre as the practical target. This matches an FSA/GOV.UK temperature-time option of 75C for 30 seconds, but packet instructions and appliance manuals still take priority. Avoid overlapping breaded pieces.
Small whole chicken	Chicken	190C, 75 min	170C, 50-60 min	45 min	use 75C in the centre as the practical target. This matches an FSA/GOV.UK temperature-time option of 75C for 30 seconds, but packet instructions and appliance manuals still take priority. Only cook if your basket has enough space for airflow.
Turkey burgers	Chicken	200C, 20 min	180C, 12-15 min	10 min	use 75C in the centre as the practical target. This matches an FSA/GOV.UK temperature-time option of 75C for 30 seconds, but packet instructions and appliance manuals still take priority. Check the centre before serving.
Thin frozen chips	Chips	220C, 18 min	200C, 10-14 min	9 min	Cook in a loose layer for crisp edges.
Chunky frozen chips	Chips	220C, 25 min	200C, 16-20 min	14 min	Add 2 minutes for a very full basket.
Homemade chips	Chips	220C, 35 min	190C, 20-26 min	18 min	Soak and dry cut potatoes before cooking.
Sweet potato fries	Chips	220C, 30 min	185C, 16-21 min	14 min	Use a little cornflour for a firmer edge.
Waffle fries	Chips	220C, 20 min	200C, 12-15 min	10 min	Large gaps between pieces help them crisp.
Hash browns	Frozen food	220C, 20 min	200C, 11-15 min	10 min	Cook until hot through and crisp outside.
Potato wedges	Chips	220C, 35 min	190C, 22-28 min	19 min	Cut wedges evenly so they cook together.
Roast potatoes, parboiled	Roast potatoes	220C, 45 min	195C, 28-35 min	24 min	Rough edges and a little oil improve crunch.
Baby potatoes	Roast potatoes	200C, 35 min	185C, 22-28 min	20 min	Halve larger potatoes.
Medium jacket potato	Roast potatoes	200C, 70 min	190C, 38-48 min	35 min	Pierce the skin and oil lightly.
Small frozen pizza	Frozen food	200C, 16 min	180C, 8-11 min	7 min	Follow the packet instructions and make sure the centre and toppings are hot throughout. Only use it if it fits without bending.
Fish fingers	Frozen food	220C, 15 min	200C, 8-11 min	7 min	63C is a general thermometer guide, not specific FSA numeric fish wording. FSA visual checks say fish should turn opaque and separate easily with a fork; shellfish should become firm and opaque. Cook until steaming hot inside.
Salmon fillet	Fish	180C, 15 min	160C, 9-12 min	8 min	63C is a general thermometer guide, not specific FSA numeric fish wording. FSA visual checks say fish should turn opaque and separate easily with a fork; shellfish should become firm and opaque. Thick fillets need longer than thin tail pieces.
Cod fillet	Fish	180C, 14 min	160C, 8-11 min	7 min	63C is a general thermometer guide, not specific FSA numeric fish wording. FSA visual checks say fish should turn opaque and separate easily with a fork; shellfish should become firm and opaque. Use a liner only if it does not block airflow.
Haddock fillet	Fish	180C, 14 min	160C, 8-11 min	7 min	63C is a general thermometer guide, not specific FSA numeric fish wording. FSA visual checks say fish should turn opaque and separate easily with a fork; shellfish should become firm and opaque. Brush lightly with oil to reduce sticking.
Breaded cod fillet	Frozen food	220C, 25 min	200C, 14-18 min	12 min	63C is a general thermometer guide, not specific FSA numeric fish wording. FSA visual checks say fish should turn opaque and separate easily with a fork; shellfish should become firm and opaque. Cook from frozen until crisp and hot through.
King prawns	Fish	200C, 8 min	180C, 4-6 min	4 min	63C is a general thermometer guide, not specific FSA numeric fish wording. FSA visual checks say fish should turn opaque and separate easily with a fork; shellfish should become firm and opaque. Stop when pink and opaque.
Fish cakes	Fish	200C, 20 min	180C, 12-15 min	10 min	63C is a general thermometer guide, not specific FSA numeric fish wording. FSA visual checks say fish should turn opaque and separate easily with a fork; shellfish should become firm and opaque. Chilled fish cakes often cook faster than frozen ones.
Pork sausages	Sausages	200C, 25 min	180C, 14-18 min	12 min	use 75C in the centre as the practical target. This matches an FSA/GOV.UK temperature-time option of 75C for 30 seconds, but packet instructions and appliance manuals still take priority. Cook until browned and hot through.
Frozen sausages	Sausages	200C, 30 min	180C, 18-23 min	16 min	use 75C in the centre as the practical target. This matches an FSA/GOV.UK temperature-time option of 75C for 30 seconds, but packet instructions and appliance manuals still take priority. Separate pieces as soon as they loosen.
Vegetarian sausages	Sausages	200C, 20 min	180C, 10-14 min	9 min	Plant-based sausages can dry quickly; check early.
Bacon rashers	Sausages	200C, 12 min	180C, 6-9 min	5 min	use 75C in the centre as the practical target. This matches an FSA/GOV.UK temperature-time option of 75C for 30 seconds, but packet instructions and appliance manuals still take priority. Cook pork bacon all the way through and drain fat safely before moving the basket.
Meatballs	Sausages	200C, 25 min	180C, 14-18 min	12 min	use 75C in the centre as the practical target. This matches an FSA/GOV.UK temperature-time option of 75C for 30 seconds, but packet instructions and appliance manuals still take priority. Cut one open or check with a thermometer.
Beef burger patties	Sausages	200C, 20 min	180C, 11-15 min	10 min	use 70C in the centre for 2 minutes, or another FSA/GOV.UK equivalent temperature-time combination. Minced, skewered and rolled meats should be cooked all the way through. Use thinner patties for best air fryer results.
Broccoli florets	Vegetables	200C, 18 min	180C, 8-12 min	7 min	Add a teaspoon of oil and keep florets similar size.
Cauliflower florets	Vegetables	200C, 25 min	180C, 13-17 min	11 min	Smaller florets brown faster.
Carrot batons	Vegetables	200C, 30 min	180C, 16-21 min	14 min	Add a little honey only near the end to prevent scorching.
Brussels sprouts	Vegetables	200C, 25 min	180C, 13-17 min	11 min	Halve large sprouts.
Courgette slices	Vegetables	200C, 18 min	180C, 7-10 min	6 min	Do not overcrowd; courgette releases moisture.
Pepper strips	Vegetables	200C, 20 min	180C, 9-13 min	8 min	Good for fajita-style vegetables.
Mushrooms	Vegetables	200C, 18 min	180C, 8-12 min	7 min	Dry mushrooms before cooking.
Asparagus	Vegetables	200C, 15 min	180C, 6-9 min	5 min	Thin spears cook very quickly.
Green beans	Vegetables	200C, 16 min	180C, 7-10 min	6 min	Best with a little oil and salt.
Frozen onion rings	Frozen food	220C, 15 min	200C, 7-10 min	6 min	Cook in a single layer for crisp coating.
Mozzarella sticks	Frozen food	220C, 10 min	190C, 5-7 min	4 min	Follow the packet instructions, heat the centre throughout, and stop before cheese leaks heavily.
Frozen spring rolls	Frozen food	200C, 18 min	190C, 9-12 min	8 min	Follow the packet instructions and make sure the filling is hot throughout. Let it cool briefly before eating.
Frozen samosas	Frozen food	200C, 20 min	190C, 10-14 min	9 min	Follow the packet instructions and make sure the filling is hot throughout. Pastry can brown early.
Garlic bread slices	Frozen food	200C, 12 min	180C, 5-8 min	4 min	Keep buttered side up.
Part-baked rolls	Baking	200C, 10 min	180C, 5-7 min	4 min	Bread browns quickly in a small basket.
Croissants	Baking	180C, 12 min	160C, 6-9 min	5 min	Use lower heat to avoid dark tops.
Muffins	Baking	180C, 22 min	160C, 13-17 min	12 min	Cover loosely if tops brown before centres set.
Cookies	Baking	180C, 12 min	160C, 6-9 min	5 min	Leave space for spreading.
Brownies in small tin	Baking	180C, 30 min	155C, 18-24 min	16 min	Use a tin that leaves airflow around the sides.
Small sponge cake	Baking	180C, 30 min	155C, 20-26 min	18 min	Lower temperature helps the centre cook before the top darkens.
Leftover pizza slice	Reheating leftovers	180C, 10 min	160C, 3-5 min	3 min	use 75C in the centre as the practical target. This matches an FSA/GOV.UK temperature-time option of 75C for 30 seconds, but packet instructions and appliance manuals still take priority. Reheat until piping hot throughout.
Leftover chips	Reheating leftovers	200C, 12 min	180C, 5-8 min	4 min	use 75C in the centre as the practical target. This matches an FSA/GOV.UK temperature-time option of 75C for 30 seconds, but packet instructions and appliance manuals still take priority. Reheat only once.
Leftover roast chicken pieces	Reheating leftovers	180C, 18 min	160C, 8-12 min	7 min	use 75C in the centre as the practical target. This matches an FSA/GOV.UK temperature-time option of 75C for 30 seconds, but packet instructions and appliance manuals still take priority. Cover loosely if drying, and reheat until piping hot.
Leftover lasagne portion	Reheating leftovers	180C, 25 min	160C, 12-18 min	10 min	use 75C in the centre as the practical target. This matches an FSA/GOV.UK temperature-time option of 75C for 30 seconds, but packet instructions and appliance manuals still take priority. Cover at first, then uncover near the end.
Leftover savoury pie slice	Reheating leftovers	180C, 20 min	165C, 9-14 min	8 min	use 75C in the centre as the practical target. This matches an FSA/GOV.UK temperature-time option of 75C for 30 seconds, but packet instructions and appliance manuals still take priority. Pastry may brown before the filling is hot.
Chilled pasta bake portion	Reheating leftovers	190C, 25 min	170C, 14-20 min	12 min	use 75C in the centre as the practical target. This matches an FSA/GOV.UK temperature-time option of 75C for 30 seconds, but packet instructions and appliance manuals still take priority. Stir if possible and check the centre.
Frozen lasagne portion	Frozen food	190C, 45 min	170C, 28-36 min	24 min	use 75C in the centre as the practical target. This matches an FSA/GOV.UK temperature-time option of 75C for 30 seconds, but packet instructions and appliance manuals still take priority. Dense frozen meals need careful centre checks.
Frozen pasty	Frozen food	200C, 35 min	180C, 20-26 min	18 min	use 75C in the centre as the practical target. This matches an FSA/GOV.UK temperature-time option of 75C for 30 seconds, but packet instructions and appliance manuals still take priority. Filling must be piping hot.
Frozen sausage rolls	Frozen food	200C, 25 min	180C, 14-19 min	12 min	use 75C in the centre as the practical target. This matches an FSA/GOV.UK temperature-time option of 75C for 30 seconds, but packet instructions and appliance manuals still take priority. Pastry can brown before sausage filling is hot.
Frozen garlic mushrooms	Frozen food	200C, 18 min	190C, 9-13 min	8 min	Watch crumb coating near the end.
Frozen vegetable nuggets	Frozen food	200C, 18 min	190C, 9-12 min	8 min	Cook until crisp and hot through.
Halloumi fries	Frozen food	200C, 12 min	180C, 6-9 min	5 min	Stop before cheese leaks too much.
Tofu cubes	Vegetables	200C, 25 min	185C, 13-18 min	11 min	Press tofu first for better texture.
Falafel	Vegetables	200C, 18 min	180C, 9-12 min	8 min	Spray lightly with oil if dry.
Corn on the cob	Vegetables	200C, 25 min	185C, 12-16 min	10 min	Brush lightly with butter after cooking.
Aubergine slices	Vegetables	200C, 25 min	180C, 12-16 min	10 min	Salt and pat dry if you want a firmer result.
Parsnips	Vegetables	200C, 35 min	185C, 19-25 min	17 min	Cut into even batons.
Beetroot wedges	Vegetables	200C, 40 min	185C, 22-29 min	20 min	Use a liner if you want easier cleanup, but keep airflow clear.
Butternut squash cubes	Vegetables	200C, 35 min	185C, 18-24 min	16 min	Small cubes cook much faster.
Frozen mixed vegetables	Frozen food	200C, 20 min	180C, 10-14 min	8 min	Expect a softer result than fresh roasted veg.
Frozen broccoli	Frozen food	200C, 22 min	185C, 11-15 min	9 min	Pat away ice crystals if possible.
Frozen roast potatoes	Roast potatoes	220C, 35 min	200C, 20-26 min	17 min	Cook in batches for crispier potatoes.
Frozen Yorkshire puddings	Frozen food	200C, 5 min	180C, 3-4 min	2 min	They heat very quickly; watch closely.
Stuffing balls	Frozen food	200C, 25 min	180C, 13-18 min	11 min	use 75C in the centre as the practical target. This matches an FSA/GOV.UK temperature-time option of 75C for 30 seconds, but packet instructions and appliance manuals still take priority. Cook until hot through, especially if made with meat juices.
Pork chops	Sausages	200C, 25 min	180C, 14-18 min	12 min	use 75C in the centre as the practical target. This matches an FSA/GOV.UK temperature-time option of 75C for 30 seconds, but packet instructions and appliance manuals still take priority. Cook pork all the way through and rest briefly after cooking.
Lamb chops	Sausages	220C, 18 min	200C, 9-13 min	8 min	63C is a general thermometer guide, not specific FSA numeric wording. FSA says whole beef or lamb cuts can be served pink if the outside is properly seared, but minced or skewered meat must be cooked through. Cook longer if you prefer well done.
Steak medallions	Sausages	220C, 12 min	200C, 6-9 min	5 min	63C is a general thermometer guide, not specific FSA numeric wording. FSA says whole beef or lamb cuts can be served pink if the outside is properly seared, but minced or skewered meat must be cooked through. Best for small thick pieces, not large steaks.
Duck breast	Chicken	200C, 25 min	180C, 14-18 min	12 min	use 75C in the centre as the practical target. This matches an FSA/GOV.UK temperature-time option of 75C for 30 seconds, but packet instructions and appliance manuals still take priority. Score skin and drain fat carefully.
Gammon steak	Sausages	200C, 18 min	180C, 9-13 min	8 min	use 75C in the centre as the practical target. This matches an FSA/GOV.UK temperature-time option of 75C for 30 seconds, but packet instructions and appliance manuals still take priority. Cook pork gammon all the way through; watch salty marinades because they brown quickly.
Frozen scampi	Frozen food	220C, 18 min	200C, 9-12 min	8 min	63C is a general thermometer guide, not specific FSA numeric fish wording. FSA visual checks say fish should turn opaque and separate easily with a fork; shellfish should become firm and opaque. Cook until crisp and hot through.
Frozen calamari rings	Frozen food	220C, 16 min	200C, 8-11 min	7 min	63C is a general thermometer guide, not specific FSA numeric fish wording. FSA visual checks say fish should turn opaque and separate easily with a fork; shellfish should become firm and opaque. Do not overcook; it can toughen.
Leftover fish pie	Reheating leftovers	180C, 30 min	160C, 16-22 min	14 min	use 75C in the centre as the practical target. This matches an FSA/GOV.UK temperature-time option of 75C for 30 seconds, but packet instructions and appliance manuals still take priority. Reheat until piping hot in the centre.
Leftover mac and cheese	Reheating leftovers	180C, 25 min	160C, 12-18 min	10 min	use 75C in the centre as the practical target. This matches an FSA/GOV.UK temperature-time option of 75C for 30 seconds, but packet instructions and appliance manuals still take priority. Cover first if the top browns too early.
Leftover rice dish	Reheating leftovers	180C, 20 min	160C, 10-15 min	8 min	use 75C in the centre as the practical target. This matches an FSA/GOV.UK temperature-time option of 75C for 30 seconds, but packet instructions and appliance manuals still take priority. Rice must be cooled, stored, and reheated safely; do not reheat more than once.
Breaded mushrooms	Vegetables	200C, 15 min	180C, 8-11 min	7 min	Great for crisp coating in a single layer.
Cheese toastie	Baking	200C, 12 min	180C, 5-8 min	4 min	Use cocktail sticks only if safe for your model and remove before eating.
Toast	Baking	200C, 6 min	180C, 3-5 min	2 min	Light bread can move in strong airflow.
Crumpets	Baking	180C, 8 min	160C, 4-6 min	3 min	Butter after cooking to avoid smoke.
Bagels	Baking	180C, 8 min	160C, 4-6 min	3 min	Cut-side up for a toasted face.
Small apple crumble	Baking	180C, 35 min	160C, 20-27 min	18 min	Cover if the topping browns before the fruit bubbles.
Mince pies	Baking	180C, 12 min	160C, 6-9 min	5 min	Filling gets very hot; cool before eating.
Chilled sausage rolls	Sausages	200C, 20 min	180C, 10-14 min	9 min	use 75C in the centre as the practical target. This matches an FSA/GOV.UK temperature-time option of 75C for 30 seconds, but packet instructions and appliance manuals still take priority. Check the filling, not just the pastry.
Quiche slice	Reheating leftovers	180C, 15 min	160C, 7-11 min	6 min	use 75C in the centre as the practical target. This matches an FSA/GOV.UK temperature-time option of 75C for 30 seconds, but packet instructions and appliance manuals still take priority. Reheat until hot in the centre.
Frozen mini quiche	Frozen food	190C, 25 min	170C, 14-19 min	12 min	use 75C in the centre as the practical target. This matches an FSA/GOV.UK temperature-time option of 75C for 30 seconds, but packet instructions and appliance manuals still take priority. Egg filling must be hot through.
Frozen burgers	Frozen food	200C, 25 min	180C, 15-20 min	13 min	use 70C in the centre for 2 minutes, or another FSA/GOV.UK equivalent temperature-time combination. Minced, skewered and rolled meats should be cooked all the way through. Check the centre before serving.
Veggie burgers	Vegetables	200C, 20 min	180C, 10-14 min	9 min	Plant-based patties vary; check packet allergen and cooking advice.
Bean burgers	Vegetables	200C, 18 min	180C, 9-13 min	8 min	Soft patties can break if turned too early.
Gnocchi	Vegetables	200C, 20 min	180C, 10-14 min	8 min	Toss with a little oil before cooking.
Paneer cubes	Vegetables	200C, 15 min	180C, 7-10 min	6 min	Marinade can brown quickly.
Chicken kiev	Frozen food	200C, 30 min	180C, 18-24 min	16 min	use 75C in the centre as the practical target. This matches an FSA/GOV.UK temperature-time option of 75C for 30 seconds, but packet instructions and appliance manuals still take priority. Hot butter may leak; check chicken centre.
Chicken cordon bleu	Frozen food	200C, 30 min	180C, 18-24 min	16 min	use 75C in the centre as the practical target. This matches an FSA/GOV.UK temperature-time option of 75C for 30 seconds, but packet instructions and appliance manuals still take priority. Check the thickest part.
Frozen individual meat pie	Frozen food	200C, 35 min	180C, 22-28 min	19 min	use 75C in the centre as the practical target. This matches an FSA/GOV.UK temperature-time option of 75C for 30 seconds, but packet instructions and appliance manuals still take priority. Pastry browns before filling; centre must be hot.
Chilled individual meat pie	Reheating leftovers	190C, 25 min	170C, 14-19 min	12 min	use 75C in the centre as the practical target. This matches an FSA/GOV.UK temperature-time option of 75C for 30 seconds, but packet instructions and appliance manuals still take priority. Cover if pastry darkens too soon.
Frozen chicken strips	Frozen food	200C, 22 min	190C, 12-16 min	10 min	use 75C in the centre as the practical target. This matches an FSA/GOV.UK temperature-time option of 75C for 30 seconds, but packet instructions and appliance manuals still take priority. Cook in one layer.
Frozen popcorn chicken	Frozen food	200C, 18 min	190C, 9-13 min	8 min	use 75C in the centre as the practical target. This matches an FSA/GOV.UK temperature-time option of 75C for 30 seconds, but packet instructions and appliance manuals still take priority. Small pieces cook quickly; check early.
Frozen meatballs	Frozen food	200C, 25 min	180C, 15-20 min	13 min	use 75C in the centre as the practical target. This matches an FSA/GOV.UK temperature-time option of 75C for 30 seconds, but packet instructions and appliance manuals still take priority. Sauce separately after cooking if preferred.
Frozen dim sum	Frozen food	190C, 15 min	170C, 8-11 min	7 min	use 75C in the centre as the practical target. This matches an FSA/GOV.UK temperature-time option of 75C for 30 seconds, but packet instructions and appliance manuals still take priority. Air frying gives a drier result than steaming.
Chicken skewers	Chicken	200C, 22 min	180C, 13-17 min	11 min	use 75C in the centre as the practical target. This matches an FSA/GOV.UK temperature-time option of 75C for 30 seconds, but packet instructions and appliance manuals still take priority. Use skewers that fit safely in the basket.
Vegetable skewers	Vegetables	200C, 20 min	180C, 10-14 min	8 min	Cut dense vegetables smaller than soft vegetables.
Stuffed peppers	Vegetables	190C, 35 min	170C, 20-27 min	18 min	use 75C in the centre as the practical target. This matches an FSA/GOV.UK temperature-time option of 75C for 30 seconds, but packet instructions and appliance manuals still take priority. Meat or rice fillings must be piping hot.
Frozen burrito	Frozen food	190C, 25 min	170C, 14-20 min	12 min	use 75C in the centre as the practical target. This matches an FSA/GOV.UK temperature-time option of 75C for 30 seconds, but packet instructions and appliance manuals still take priority. Centre heats slowly; check before eating.
Small nachos tray	Baking	180C, 10 min	160C, 4-7 min	3 min	Light toppings can move in strong airflow.
Reheated grilled cheese	Reheating leftovers	180C, 10 min	160C, 4-7 min	3 min	use 75C in the centre as the practical target. This matches an FSA/GOV.UK temperature-time option of 75C for 30 seconds, but packet instructions and appliance manuals still take priority. Reheat until filling is hot.
Leftover fried chicken	Reheating leftovers	180C, 20 min	165C, 10-15 min	9 min	use 75C in the centre as the practical target. This matches an FSA/GOV.UK temperature-time option of 75C for 30 seconds, but packet instructions and appliance manuals still take priority. Reheat until piping hot without over-drying.

Why ranges?

A basket air fryer, dual drawer and oven-style air fryer can behave differently. A range plus early check time is more honest than one magic number.

Why safety notes?

Chicken, fish, burgers and reheated leftovers need centre checks. Browning is not the same as being safely cooked.

Why UK cost?

The running-cost estimate uses wattage, minutes and an editable p/kWh rate, so users can swap in the number from their own bill.