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Each food type stores two numbers: a temperature offset in Fahrenheit and a time multiplier. Going oven to air fryer subtracts the offset and multiplies the time; going air fryer to oven adds it and divides instead. The default General setting is the familiar rule of minus 25°F and 0.8 times the time. If you switch the unit to Celsius the offset is converted with ×5/9, so 25°F becomes a 14°C reduction. The rule actually applied is printed under the result.

Food type is the input that matters most, because it replaces both numbers. Wings and fish use minus 20°F and 0.7; fries minus 25°F and 0.75; bone-in chicken pieces and frozen ready-meals minus 25°F and 0.8; baked goods a gentle minus 25°F and 0.85; roasted vegetables minus 20°F and 0.75; bacon a steep minus 50°F and 0.7; and steak keeps the full oven temperature with only the time cut to 0.7.

This is a fixed arithmetic rule, so it knows nothing about the variable that matters most in practice: how full the basket is. Crowding the drawer blocks the airflow the whole conversion depends on, and results also shift with preheating, basket size and model — manufacturers differ by more than 25°F. The tool never adjusts the shake or flip schedule either. Treat the first run of any recipe as a calibration batch and check proteins with a probe thermometer.

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