Temperatures and times for 28 everyday foods, assuming a preheated basket and a single layer. Every food links to a full guide with steps, doneness cues and the one tip that actually matters. Converting your own oven recipe? Use the conversion calculator.
| Food | Temp | Time | Shake/flip |
|---|---|---|---|
| Frozen French Fries | 400°F · 205°C | 15–20 min | yes |
| Frozen Chicken Nuggets | 400°F · 205°C | 10–12 min | yes |
| Frozen Chicken Tenders | 400°F · 205°C | 12–14 min | yes |
| Tater Tots | 400°F · 205°C | 15–18 min | yes |
| Frozen Mozzarella Sticks | 390°F · 200°C | 6–8 min | — |
| Pizza Rolls | 380°F · 195°C | 6–8 min | yes |
| Frozen Onion Rings | 400°F · 205°C | 8–10 min | yes |
| Food | Temp | Time | Shake/flip |
|---|---|---|---|
| Chicken Wings | 400°F · 205°C | 18–22 min | yes |
| Chicken Breast | 375°F · 190°C | 18–22 min | — |
| Chicken Thighs (bone-in) | 400°F · 205°C | 18–22 min | — |
| Chicken Drumsticks | 400°F · 205°C | 20–25 min | yes |
| Food | Temp | Time | Shake/flip |
|---|---|---|---|
| Bacon | 375°F · 190°C | 8–10 min | — |
| Steak | 400°F · 205°C | 10–14 min | — |
| Pork Chops | 400°F · 205°C | 12–15 min | — |
| Hamburger Patties | 375°F · 190°C | 10–14 min | — |
| Hot Dogs | 390°F · 200°C | 6–8 min | yes |
| Sausages | 370°F · 190°C | 10–13 min | yes |
| Meatballs | 380°F · 195°C | 10–12 min | yes |
| Food | Temp | Time | Shake/flip |
|---|---|---|---|
| Salmon Fillets | 390°F · 200°C | 8–11 min | — |
| Shrimp | 390°F · 200°C | 7–9 min | yes |
| Food | Temp | Time | Shake/flip |
|---|---|---|---|
| Broccoli | 380°F · 195°C | 8–10 min | yes |
| Brussels Sprouts | 380°F · 195°C | 12–15 min | yes |
| Asparagus | 390°F · 200°C | 7–9 min | — |
| Sweet Potato Fries | 390°F · 200°C | 14–18 min | yes |
| Baked Potato | 400°F · 205°C | 35–45 min | — |
| Zucchini | 390°F · 200°C | 9–12 min | yes |
| Corn on the Cob | 380°F · 195°C | 12–15 min | yes |
| Food | Temp | Time | Shake/flip |
|---|---|---|---|
| Hard "Boiled" Eggs | 270°F · 130°C | 15–17 min | — |
Start checking at the low end of each range — machines differ by wattage and basket size, and a crowded basket adds minutes. For meat and poultry, the internal temperatures on each food's page are the real test of doneness; color can lie, thermometers don't.