Air Fryer CalculatorCooking chart
Use this sausages chart as a starting point, then adjust for food size, basket crowding and your air fryer model.
Sausage thickness, casing and starting state change the time. Turn or shake so all sides receive heat, then check the centre. Burgers and other minced meats must not be judged by surface browning alone.
11 foods shown
| Food | Category | Oven | Air fryer | Check from | Safety / note |
|---|---|---|---|---|---|
| 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. |
| 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. |
| 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. |
| 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. |
Examples
Check from 12 min.
Check from 16 min.
Check from 9 min.
Treat every result as a starting point. Check early, leave space for airflow, and use a food thermometer for meat, fish and reheated food.
Use the calculatorFAQ
Preheating can help with short cooks and crisp foods, but follow your model manual when it gives specific advice.
Ranges are more honest than one fixed number because portion size and basket crowding matter.
Check the centre and use a thermometer where possible. Browning outside is not enough.