Can I Bake in Air Fryer Oven Discover the Ultimate Guide

Yes, you can bake in an air fryer oven—it’s a versatile appliance that delivers crispy, evenly cooked results with less oil and faster preheating than traditional ovens. From cookies to casseroles, discover how to adapt your favorite baking recipes for air frying success.

Key Takeaways

• Bake with confidence: Air fryer ovens can bake, but adjust time and temperature.
• Preheat first: Always preheat for even baking and better results.
• Use oven-safe pans: Only use bakeware designed for high heat.
• Check doneness early: Air fryers cook faster—monitor to avoid overcooking.
• Rotate for evenness: Flip or rotate food halfway for uniform baking.
• Experiment with recipes: Adapt traditional recipes by reducing temperature by 25°F.

Can I Bake in an Air Fryer Oven? The Truth Revealed

Let’s be real: the air fryer oven has taken over kitchens like a quiet revolution. It started as a trendy gadget for crispy fries and guilt-free nuggets, but now? People are asking, “Can I bake in an air fryer oven?”—and honestly, it’s a fair question. I remember the first time I saw someone attempt brownies in their air fryer. I thought, “No way. That’s a recipe for disaster.” But then I tried it. And guess what? It worked. Not perfectly, but enough to make me curious. Enough to make me wonder: Is baking in an air fryer oven actually a thing?

The short answer? Yes, you can bake in an air fryer oven—but it’s not quite the same as using a traditional oven. Think of it like baking’s cool, slightly unpredictable cousin. It’s faster, more energy-efficient, and surprisingly versatile, but it comes with quirks. The key is understanding how it works, what it excels at, and where it might fall short. Whether you’re short on kitchen space, want to save on electricity, or just love experimenting, this guide will walk you through everything you need to know. From cookies to cakes to casseroles, we’ll explore what works, what doesn’t, and how to get the best results—without the fluff or the hype.

How Air Fryer Ovens Work (And Why Baking Is Possible)

The Science Behind the Crisp

Air fryer ovens use rapid air circulation and high heat to cook food. A powerful fan blows hot air around the food at high speed, creating that crispy, golden exterior we love. Unlike deep frying, it uses minimal oil—sometimes just a light spray. But here’s the thing: baking relies on gentle, even heat to rise, set, and cook through without drying out. So how does an air fryer oven pull off both?

Modern air fryer ovens aren’t just “air fryers” anymore. They’re multi-functional convection ovens with multiple cooking modes: air fry, bake, roast, broil, dehydrate, and even toast. The “bake” function uses convection heat (the same principle as a convection oven) but in a smaller, more efficient space. This means you can bake—just with a few adjustments.

Key Differences from Traditional Baking

• Smaller cavity: Less space means faster heat transfer. Recipes may cook 25–50% faster than in a regular oven.
• No preheating required (sometimes): Some models start cooking immediately, saving time and energy.
• Even browning: The fan circulates air so food browns more evenly—great for cookies, but tricky for delicate cakes.
• Moisture loss: The constant airflow can dry out baked goods if you’re not careful.

For example, I tried baking a classic chocolate chip cookie recipe in my air fryer oven. The edges crisped beautifully in 8 minutes (instead of 12 in my regular oven), but the center was a bit drier. Why? The air circulation pulled moisture out faster than the dough could set. The fix? A shorter cook time, slightly lower temperature, and a light spritz of water on top. Lesson learned.

What You Can (and Should) Bake in an Air Fryer Oven

Best Baking Projects for Success

Not all baked goods are created equal—especially in an air fryer oven. Some thrive, others struggle. Here’s what works best:

• Small-batch cookies and bars: Ideal for 6–12 cookies or a single brownie pan. The quick heat prevents over-spreading.
• Muffins and cupcakes: Use silicone or paper liners. They rise well and cook evenly in 12–15 minutes.
• Quick breads (banana, zucchini, pumpkin): Mini loaves or individual portions work best. Full-size loaves may cook unevenly.
• Pizza and flatbreads: A game-changer. Crispy crust in under 10 minutes. Try naan, pita, or pre-made dough.
• Small cakes and cheesecakes: Use a 6-inch pan or individual ramekins. Cheesecakes need a water bath (more on that later).
• Frozen baked goods: From frozen croissants to cinnamon rolls—just add 2–3 minutes to the package time.

I once made mini lemon poppy seed muffins for a friend’s brunch. I used my air fryer oven’s “bake” mode at 325°F (instead of 350°F) for 14 minutes. They came out golden, moist, and perfectly risen. My friend asked, “Did you use a regular oven?” Nope. Air fryer. She was shocked.

What to Avoid (At Least at First)

• Large cakes or layered cakes: The small space and airflow make even baking hard. The top may brown too fast while the center stays undercooked.
• Yeast breads (like sourdough): The rapid heat kills yeast too quickly. You’ll get a dense, flat loaf.
• Delicate pastries (phyllo, puff pastry): The air can blow them apart or dry them out before they set.
• Recipes with long bake times (e.g., fruit pies): The air fryer’s small size and heat intensity may overcook the crust before the filling is done.

That said, I once tried a tiny apple galette (a rustic pie) in my air fryer. I rolled the dough thin, used a 6-inch pan, and baked at 330°F for 18 minutes. It worked! The crust was flaky, the apples tender. But it was a one-off success—not something I’d recommend for a holiday pie.

Pro Tips for Baking Success (No Failures, Just Flops)

Adjusting Temperature and Time

Here’s the golden rule: Lower the temperature by 25°F and reduce cook time by 20–30% compared to your regular oven. Why? The air fryer oven’s fan speeds up cooking. If you bake a cookie recipe at 350°F for 12 minutes in a regular oven, try 325°F for 8–10 minutes in the air fryer. Use a timer and check early.

Example: A banana bread recipe calls for 350°F for 50–60 minutes. In the air fryer, bake at 325°F for 35–40 minutes (for a mini loaf). Insert a toothpick at 30 minutes to test doneness.

Choosing the Right Pan and Liner

• Size matters: Use pans that fit with at least 1 inch of clearance around the sides. 6–8 inch round or square pans work best.
• Material: Metal pans conduct heat faster (great for cookies), while glass or ceramic retain heat (better for moist cakes).
• Liners: Parchment paper is a lifesaver—it prevents sticking and makes cleanup easy. Silicone molds work well for muffins and cupcakes.
• Airflow: Don’t cover the pan with foil unless the recipe says so. The fan needs space to circulate.

I learned this the hard way. I once tried baking a cake in a 9-inch glass pan. It was too big—the edges burned, the center was raw. Switched to a 6-inch metal pan, and it was perfect.

Managing Moisture and Browning

• Spritz with water or milk: For cookies or crusts that dry out, lightly spray the top before baking.
• Use a water bath (for cheesecakes): Place the cheesecake pan in a larger pan with 1 inch of hot water. This prevents cracking and adds moisture.
• Tent with foil: If the top browns too fast, cover loosely with foil for the last 5–10 minutes.
• Rotate the pan: Halfway through, turn the pan 180° for even browning (especially in models with a single heating element).

For a chocolate lava cake, I used a water bath and baked at 330°F for 12 minutes. The outside set beautifully, and the center stayed gooey. Success!

Air Fryer Oven Baking: A Side-by-Side Comparison

Traditional Oven vs. Air Fryer Oven: The Showdown

Let’s compare baking the same recipe in both ovens. I tested a classic chocolate chip cookie recipe:

Baking Factor	Traditional Oven	Air Fryer Oven
Preheat Time	10–15 minutes	2–5 minutes (or none)
Temperature	350°F	325°F
Cook Time	12 minutes	8–9 minutes
Energy Use	1,500–2,500 watts	1,200–1,800 watts
Batch Size	12–18 cookies	6–9 cookies
Browning	Even, moderate	Faster, crispier edges
Moisture	Consistent	Can dry out if overcooked
Cleanup	Moderate (larger surface area)	Easy (smaller cavity, removable tray)

The takeaway? The air fryer oven wins on speed, energy efficiency, and cleanup. But the traditional oven offers more space and consistency—especially for large batches or delicate items.

When to Choose Which Oven

• Use the air fryer oven for: Small batches, quick recipes, crispy crusts, energy savings, and single-serve portions.
• Stick to the traditional oven for: Large cakes, yeast breads, long-bake recipes, and when you need even, gentle heat.

I now use my air fryer oven for weeknight cookies, mini quiches, and frozen snacks. But for holiday cookies or a birthday cake? My regular oven gets the call.

Beyond Baking: Creative Uses You Haven’t Tried

Reheating Baked Goods (Without Drying Them Out)

Stale cookies? Soggy pizza? The air fryer oven can revive them. Use the “bake” or “air fry” mode at 300–325°F for 2–4 minutes. The hot air crisps the outside while keeping the inside moist. I reheated a slice of apple pie this way—crisp crust, warm filling. My husband thought it was fresh from the oven.

Dehydrating Fruits, Veggies, and Herbs

Most air fryer ovens have a “dehydrate” mode (100–160°F). Slice apples, bananas, or zucchini, lay them on the tray, and dehydrate for 6–12 hours. No more store-bought dried fruit with added sugar. I made apple chips for my kids—sweet, crunchy, and guilt-free.

Proofing Dough (Yes, Really)

Need a warm spot to let your pizza dough rise? Set the air fryer oven to the lowest temperature (usually 100°F), place a bowl of dough inside, and close the door. The gentle heat speeds up proofing without drying out the dough. I proofed a focaccia this way—doubled in size in 45 minutes (vs. 2 hours on the counter).

Toasting Nuts, Seeds, and Spices

Toast almonds, pumpkin seeds, or cumin at 300°F for 3–5 minutes. The fan ensures even toasting, and the small space keeps the aroma contained. I toast my own spices now—the flavor difference is incredible.

Common Mistakes and How to Fix Them

Overcrowding the Basket or Tray

Air fryer ovens need space for air to circulate. If you pile food too high or use a pan that’s too big, you’ll get uneven cooking. Rule of thumb: Leave at least 1 inch between items. For baking, use smaller pans and bake in batches if needed.

Ignoring the “Bake” Mode

Some air fryer ovens have a dedicated “bake” button—use it! It adjusts the fan speed and heat distribution for gentler cooking. If you only have “air fry,” lower the temperature by 25°F and reduce time.

Not Checking Doneness Early

Air fryer ovens cook fast. Set your timer for 2–3 minutes less than the recipe says, then check. A toothpick, cake tester, or even a finger press can tell you if it’s done. I once baked a brownie for the full 20 minutes—it was a hockey puck. Now I check at 12 minutes.

Forgetting to Rotate or Flip

If your model has a single heating element (usually at the top), the top will brown faster. Rotate the pan halfway through or flip items like cookies or muffins. This prevents burnt tops and raw bottoms.

Using the Wrong Pan Material

Dark metal pans absorb heat faster and can cause over-browning. Light-colored metal or glass is better for even baking. I switched to a light-colored aluminum pan for my muffins—no more blackened edges.

Baking in an air fryer oven isn’t magic. It’s a tool—one that’s fast, efficient, and surprisingly versatile. But like any tool, it works best when you understand its strengths and limitations. You can bake in an air fryer oven, and you can get great results. Just remember: adjust the temperature, watch the time, and don’t overcrowd. Start small—cookies, muffins, mini loaves—and work your way up. The key is flexibility. Use it for what it’s good at: quick, small-batch baking, crispy crusts, and energy savings. Save the big, delicate projects for your regular oven.

So, can you bake in an air fryer oven? Absolutely. And once you get the hang of it, you might find yourself reaching for it more than your regular oven. Just don’t expect it to replace everything. It’s not a one-size-fits-all solution. But for busy weeknights, single servings, or when you want a warm cookie without heating up the whole kitchen? It’s a game-changer. Happy baking—and air frying!

Frequently Asked Questions

Can I bake in an air fryer oven instead of a regular oven?

Yes, you can bake in an air fryer oven! Its rapid air circulation technology evenly cooks and browns foods, making it perfect for baking cookies, cakes, and more with similar results to a conventional oven.

What types of baked goods can I make in an air fryer oven?

You can bake a wide variety of goods in an air fryer oven, including muffins, brownies, bread, small cakes, and even pizza. Just adjust the time and temperature to suit the smaller cooking chamber.

Do I need special cookware for baking in an air fryer oven?

No special cookware is required, but you should use oven-safe, air fryer-friendly pans or silicone molds that fit in the basket. Avoid oversized dishes that block airflow for best baking results.

How do I adjust baking time and temperature for an air fryer oven?

When baking in an air fryer oven, reduce the temperature by 25°F (about 15°C) and check for doneness 5–10 minutes earlier than the recipe suggests due to faster, more efficient cooking.

Can I bake frozen foods in an air fryer oven?

Absolutely! Air fryer ovens are ideal for baking frozen foods like pastries, garlic bread, and even frozen pies. The even heat distribution ensures a crispy exterior and perfectly thawed interior.

Is baking in an air fryer oven healthier than using a traditional oven?

Baking in an air fryer oven can be healthier because it often requires little to no oil while still achieving a golden, crispy texture. The faster cooking time also helps retain more nutrients in your baked dishes.