- Reduce oven temperature by 25 degrees Celsius / 40 degrees Fahrenheit and baking time by 20 to 25% when converting oven recipes
- Cover loosely with foil after the first half of baking time to prevent over-browning of the top
- The air fryer constant airflow removes moisture aggressively — adding 1 to 2 tablespoons of extra liquid to batter helps
- Silicone cupcake moulds and small round cake tins 15 to 17cm are the most practical baking accessories for air fryers
Baking in an Air Fryer: What Works and What Doesn't
The air fryer's ability to bake is genuinely useful — especially if you want to bake a small batch without heating up a whole oven, or if you live in a hot climate where oven use in summer is unappealing. But air fryer baking comes with real limitations that a recipe developer writing for a conventional oven didn't design around.
Understanding those differences means you can adapt conventional baking recipes for the air fryer with predictable results, rather than guessing and hoping.
Key Differences Between Oven Baking and Air Fryer Baking
| Factor | Conventional Oven | Air Fryer | What This Means for You |
|---|---|---|---|
| Heat distribution | Surrounding radiant heat | Forced circulating hot air | Air fryer browns tops faster |
| Humidity | Higher (steam from food) | Lower (constant air movement) | Air fryer can dry out baked goods |
| Temperature accuracy | Variable — oven thermostats vary widely | Generally consistent | Recipe temps more reliable in air fryer |
| Capacity | Large — multiple trays | Small — single layer | Small batch baking only |
| Cooking speed | Standard | 25–30% faster | Check 5–8 min earlier |
The Air Fryer Baking Conversion Rule
Baking Temperature & Time Chart
| Baked Good | Oven Temp (°C) | Air Fryer Temp (°C) | Oven Time | Air Fryer Time | Notes |
|---|---|---|---|---|---|
| Cupcakes / muffins | 180°C | 155–160°C | 20–22 min | 14–16 min | Use silicone cups. Fill 2/3 only. |
| Chocolate brownies | 170°C | 145–150°C | 25–28 min | 18–22 min | Use shallow tin. Check with skewer. |
| Banana bread (small loaf) | 175°C | 150°C | 50–60 min | 35–42 min | Foil over top at 20 min if browning |
| Cookies / biscuits | 180°C | 155°C | 10–12 min | 7–9 min | Parchment liner. Don't crowd. |
| Scones | 220°C | 190–200°C | 12–14 min | 8–10 min | High heat is important for rise |
| Cinnamon rolls (from dough) | 190°C | 160°C | 20–22 min | 14–16 min | Cover with foil halfway |
| Small sponge cake (15cm tin) | 170°C | 145°C | 25–30 min | 18–22 min | Use loose-bottomed tin. Test with skewer. |
| Cheesecake (small) | 160°C | 135–140°C | 35–45 min | 25–32 min | Water bath not needed in air fryer |
| Apple crumble / crisp | 180°C | 160°C | 30–35 min | 22–26 min | Cover topping with foil first 15 min |
| Croissants (from frozen raw) | 180°C | 160°C | 18–20 min | 13–15 min | Leave space — they expand |
Essential Equipment for Air Fryer Baking
Standard baking tins won't fit most air fryers, and even those that do may not sit flat. Here's what actually works:
- Silicone cupcake moulds: Flexible, won't scratch the basket, easy to clean. Get the 6-hole rectangle style that fits inside your basket.
- Small round cake tins (15–17cm): Must have a loose/push-up bottom. Check diameter against your basket before buying.
- Ramekins: Perfect for individual soufflés, lava cakes and small gratins.
- Silicone loaf tin: Flexible sides allow you to squeeze it into the basket even if it's a snug fit.
- Perforated parchment liners: Prevent sticking for cookies and scones without blocking airflow.
Why Air Fryer Baking Sometimes Goes Wrong
Top browning too quickly
The circulating air hits the top of baked goods directly and aggressively. Loosely cover with foil after the first half of baking time if you're seeing rapid browning. This is especially important for cakes and bread.
Undercooked centre despite cooked exterior
The temperature is too high or the tin is too deep. Reduce temperature by 10°C and test the centre with a skewer — it should come out clean for cakes, or with moist (not wet) crumbs for brownies.
Baked goods are dry
The constant airflow removes moisture aggressively. Adding 1–2 tablespoons of extra liquid (milk, buttermilk, water) to your batter can help. Don't overbake — pull baked goods at the minimum time and test.
Frequently Asked Questions
Yes — small loaves and rolls work well. The air fryer creates a good crust due to the dry, circulating heat. For a proper crust on bread, you'd normally want steam in the early stages of baking (which is why professional ovens inject steam) — the air fryer doesn't provide this, so the crust will be different but still enjoyable. Small rolls, focaccia, and soda bread work particularly well.
Yes — more so than for savoury cooking. Baking relies on consistent heat from the moment the food goes in. Preheat for 3–5 minutes at your baking temperature before adding your tin or tray. This is particularly important for items that need to rise quickly, like scones and muffins.
With some creativity, yes — but in layers. Most air fryers won't fit a single large cake tin, but you can bake two smaller layers separately and stack them. Use a 15cm round tin and bake each layer for 18–22 minutes at 145°C. The result is a perfectly fine celebration cake, just in a smaller format.
AirFryerTempConverter.com Editorial Team is a food writer and kitchen equipment specialist with over 12 years of experience testing appliances and developing recipes for home cooks. She has tested more than 30 air fryer models and contributed to food publications across Australia, the UK and the US. Read full bio →
- McGee, H. (2004). On Food and Cooking: The Science and Lore of the Kitchen. Scribner.
- Which? (2024). Air Fryer Baking Test Results. Which? UK.
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