Cooking chart

Vegetables Air Fryer Chart

Use this vegetables chart as a starting point, then adjust for food size, basket crowding and your air fryer model.

Best forQuick starting times by food.

Main cautionSize, thickness and basket crowding change the result.

Reviewed23 July 2026

Owner and editorSyed Saud Ahsan

Review statusCalculation rules, safety wording and source links are checked for consistency. Real-world test batches are labelled separately when available.

About the editor

Cut size and surface moisture control vegetable results

Small dry pieces brown quickly; thick, watery or crowded vegetables take longer and soften before colouring. Cut pieces to a similar size, dry washed vegetables, and use only enough oil to coat the surface lightly.

What to check

Shake small florets and cubes so cut sides colour evenly.
Start delicate green vegetables at the early end of the range.
Use a dish for loose fillings, sauces or anything likely to spill.

See foods that need a dish or another method

Search cooking chart

23 foods shown

Calculated air fryer starting times, temperatures, check points and safety notes by food
Food	Category	Oven	Air fryer	Check from	Safety / note
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.
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.
Breaded mushrooms	Vegetables	200C, 15 min	180C, 8-11 min	7 min	Great for crisp coating in a single layer.
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.
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.

Examples

Common rows from this chart.

Broccoli florets180C for 8-12 min

Check from 7 min.

Cauliflower florets180C for 13-17 min

Check from 11 min.

Carrot batons180C for 16-21 min

Check from 14 min.

Vegetables chart notes

Cook in a single loose layer where possible.
Use the check-from time.
Add a few minutes for thick or crowded food.

Plain safety rule

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 calculator

FAQ

Quick answers

Should I preheat?

Preheating can help with short cooks and crisp foods, but follow your model manual when it gives specific advice.

Why do foods have ranges?

Ranges are more honest than one fixed number because portion size and basket crowding matter.

What should I do with meat or leftovers?

Check the centre and use a thermometer where possible. Browning outside is not enough.