Adapt any conventional-oven recipe for the air fryer: lower the temperature, shorten the time, and check a little early.
Air fryers move hot air fast and cook more intensely, so dropping about 25°F prevents the outside burning before the inside is done.
Usually yes — start around 20% shorter and check. Thin foods can finish much faster, so keep an eye on the first batch.
Most roasted and baked foods adapt well. Very wet batters and large cakes are the main exceptions.
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