Vegetables
| Temp (°F) | Time (mins) | Temp (°F) | Time (mins) | ||
| Asparagus (sliced 1-inch) | 400 °F | 5 | Onions (pearl) | 400 °F | 10 |
| Beets (whole) | 400 °F | 40 | Parsnips (½-inch chunks) | 380 °F | 15 |
| Broccoli (florets) | 400 °F | 6 | Peppers (1-inch chunks) | 400 °F | 15 |
| Brussel Sprouts (halved) | 380 °F | 15 | Potatoes (small baby, 1.5 lbs) | 400 °F | 15 |
| Carrots (sliced ½ – inch) | 380 °F | 15 | Potatoes (1-inch chunks) | 400 °F | 12 |
| Cauliflower (florets) | 400 °F | 12 | Potatoes (baked whole) | 400 °F | 40 |
| Corn on the cob | 390 °F | 6 | Squash (½-inch chunks) | 400 °F | 12 |
| Eggplant (1 ½-inch cubes) | 400 °F | 15 | Sweet Potato (baked) | 380 °F | 30 to 35 |
| Fennel (quartered) | 370 °F | 15 | Tomatoes (cherry) | 400 °F | 4 |
| Green Beans | 400 °F | 5 | Tomatoes (halves) | 350 °F | 10 |
| Kale leaves | 250 °F | 12 | Zucchini (½-inch sticks) | 400 °F | 12 |
| Mushrooms (sliced ¼-inch) | 400 °F | 5 |
Chicken
| Temp (°F) | Time (mins) | Temp (°F) | Time (mins) | ||
| Breasts, bone in (1.25 lbs) | 370 °F | 25 | Legs, bone in (1.75 lbs) | 380 °F | 30 |
| Breasts, boneless (4 oz.) | 380 °F | 12 | Wings (2 lbs.) | 400 °F | 12 |
| Drumsticks (2.5 lbs) | 370 °F | 20 | Game Hen (halved – 2 lbs) | 390 °F | 20 |
| Thighs, bone in (2 lbs) | 380 °F | 22 | Whole Chicken | 360 °F | 75 |
| Thighs, boneless (1.5 lbs) | 380 °F | 18 to 20 | Tenders | 360 °F | 8 to 10 |
Beef
| Temp(°F) | Time(mins) | Temp(°F) | Time(mins) | ||
| Burger(4 oz.) | 370 °F | 16 to 20 | Meatballs (3-inch) | 380 °F | 10 |
| Filet Mignon (8 oz.) | 400 °F | 18 | Ribeye, bone in (1-inch, 8 oz.) | 400 °F | 10 to 15 |
| Flank Steak (1.5 lbs) | 400 °F | 12 | Sirloin steaks (1-inch, 12 oz.) | 400 °F | 9 to 14 |
| London Broil (2 lbs) | 400 °F | 20 to 28 | Beef Eye Round Roast (4 lbs.) | 400 °F | 45 to 55 |
| Meatballs (1-inch) | 370 °F | 7 |
Pork and Lamb
| Temp (°F) | Time (mins) | Temp (°F) | Time (mins) | ||
| Loin (2 lbs.) | 360 °F | 55 | Bacon (thick cut) | 400 °F | 6 to 10 |
| Pork Chops, bone in (1-inch, 6.5 oz.) | 400 °F | 12 | Sausages | 380 °F | 15 |
| Tenderloin | 370 °F | 15 | Lamb Loin Chops (1-inch thick) | 400 °F | 8 to 12 |
| Bacon (regular) | 400 °F | 5 to 7 | Rack of Lamb (1.5 – 2 lbs.) | 380 °F | 22 |
Fish and Seafood
| Temp (°F) | Time (mins) | Temp (°F) | Time (mins) | ||
| Calamari (8 oz.) | 400 °F | 4 | Tuna Steak | 400 °F | 7 to 10 |
| Fish Fillet (1-inch, 8 oz.) | 400 °F | 10 | Scallops | 400 °F | 5 to 7 |
| Salmon, fillet (6 oz.) | 380 °F | 12 | Shrimp | 400 °F | 5 |
| Swordfish steak | 400 °F | 10 |
Frozen Foods
| Temp (°F) | Time (mins) | Temp (°F) | Time (mins) | ||
| Onion Rings (12 oz.) | 400 °F | 8 | Fish Sticks (10 oz.) | 400 °F | 10 |
| Thin French Fries (20 oz.) | 400 °F | 14 | Fish Fillets (½-inch, 10 oz.) | 400 °F | 14 |
| Thick French Fries (17 oz.) | 400 °F | 18 | Chicken Nuggets (12 oz.) | 400 °F | 10 |
| Mozzarella Sticks (11 oz.) | 400 °F | 8 | Breaded Shrimp | 400 °F | 9 |
| Pot Stickers (10 oz.) | 400 °F | 8 |
Thank you for the charts for air frying.
Please tell me how to make crispy sweet potato fries.
Hi Jean,
Getting sweet potato fries crispy is a bit of a challenge because of the moisture content in sweet potatoes. The key is to cut them into relatively thin sticks, spritz with oil at the beginning and part way through cooking and cook in small batches so that the fries are not sitting on top of one another. It’s a little more challenging than with regular potato fries, but it can be done.
Hi meredith, I would like to say thank you for all the formation you share here and your cook books I would be lost with them. The one thing would like to pass on that I have learned the hard way is when cooking food in the air fryer that has far in it like hamburger or bacon is a good idea to add some little water too the pan, if not you will smoke up the kitchen real guick! I also learned to watch while cooking for any hint of smoke, is time for more water. I really in joy your web site and cook books. Thank you for all you do meredith. Ron
I love your site Meredith. I have the 5 .3 Air Fryer and two of your cook books. I use Air Fryer three or more times a week. Your recipes are so easy and 😋. Miss you on tv. I know you will do well here on blue Jean chef. I will follow you. Thank you 🙏
God Bless You, Meredith
I have learned so very much from you
Thank you
Love my airfrie r but can I use it to pop popcorn?
Hi Fran. I’ve tried popcorn in the air fryer and it does work IF YOU HAVE A MESH BELOW THE AIR FRYER ELEMENT. That is important. If you don’t have a mesh below the air fryer element, the popcorn can pop right up into the element and catch on fire. I have to admit that I prefer popcorn made on the stovetop or in a popcorn maker to the air fryer, however.
I bought a pressure cooker and still don’t know how to use it. I would like to cook baby back ribs in itDiann
Hi Dianne. Check out this recipe here for a ribs recipe: https://bluejeanchef.com/recipes/bbq-baby-back-ribs/ You can also watch my pressure cooker 101 video for a lesson on how to use a pressure cooker: https://bluejeanchef.com/cooking-school/pressure-cooking-101/
ML
I would like to print out the cooking chart, but didn’t see a print option. Is there one?
Hi Debbie, If you click on the “Download Cooking Chart” button right above “View Cooking Chart”, you’ll be able to download and then print a nicer version of the chart.