Reheat Guide

Reheat in the Air Fryer: Times & Temperatures for Every Food

The air fryer beats the microwave every time. Use 350°F for 3–4 minutes as your default — here are the exact temps and times to reheat 116 leftover foods to crispy, not soggy.

Why air fryer > microwave for leftovers

It evaporates surface moisture. Microwaves excite water molecules, which softens every crust. The air fryer does the opposite — hot moving air pulls moisture off the surface so breading, skin, and pastry re-crisp.
It reheats unevenly — on purpose. The outside of food hits serving temperature before the middle, which is exactly what you want for fried or breaded foods. A pizza slice reheats in 3 minutes with the crust as crunchy as day one.
It renders fat. Fried chicken skin, bacon, and sausage all have fat that needs heat to re-crisp. 370°F does in 3–4 minutes what a microwave can never do: turn yesterday's fried food into today's fried food.

Quick reference: top 10 reheat temps & times

The ten most-searched leftovers. Scroll to the full table below for 80+ more foods.

Top 10 most-searched leftover foods — exact reheat times and temperatures.
Food	Temp	Time
Thin Crust Pizza Slice	350°F / 175°C	3–4 min
French Fries	370°F / 190°C	3–4 min
Fried Chicken	370°F / 190°C	4–6 min
Chicken Wings	360°F / 180°C	4–5 min
Garlic Bread	330°F / 165°C	2–3 min
Steak	325°F / 165°C	3–5 min
Burgers	325°F / 165°C	3–4 min
Pasta Bake	300°F / 150°C	5–8 min
Hard Shell Tacos	350°F / 175°C	2–3 min
Egg Rolls	350°F / 175°C	3–4 min

The 4 golden rules of reheating

Use a lower temp than cooking.

350°F is your default. Drop to 300–325°F for meats and anything saucy.

Check at half time.

Leftovers reheat faster than you think. A wing that took 15 minutes to cook needs 4 to reheat.

Spritz moist foods with water.

Bread, naan, pita, and dumplings all revive with a quick water mist — not oil.

Keep cream sauces low.

Alfredo, mac and cheese, cream gravies: 300°F max, and stir in a splash of milk first.

Full reheat guide — 116 foods

Search, filter by category, or sort by temperature and time. Each row links to a matching tested recipe where one exists.

Reheat times and temperatures for 116 leftover foods.
Food	Category	Temp	Time	Result	Tip
Asparagus Veggies	Veggies	350°F	2–3 min	Tender	Thin spears get crisp in 2 minutes; fat spears need 3.
Bacon Beef & Pork	Beef & Pork	350°F	1–2 min	Crispy	90 seconds is usually enough. Place on parchment if you want to catch the grease. vs microwave: Crispier, less chewy. A completely different texture.
Bagels Pizza & Bread	Pizza & Bread	330°F	2–3 min	Crispy	Sliced-side up for a lightly toasted interior.
Baked Chicken Breast (Sliced) Chicken View recipe →	Chicken	300°F	3–4 min	Tender	Slice before reheating and drizzle with a teaspoon of broth to keep it moist.
Baked Potato Veggies View recipe →	Veggies	350°F	4–6 min	Crispy	Pierce the skin again before reheating to let steam escape.
Baked Ravioli Pasta & Rice	Pasta & Rice	320°F	3–5 min	Crispy	If breaded, reheat dry — no sauce on top or the crust goes soft.
Baked Sweet Potato Veggies View recipe →	Veggies	350°F	4–6 min	Tender	Natural sugars burn fast — check at 4 minutes.
Baked Ziti Pasta & Rice	Pasta & Rice	300°F	5–8 min	Melty	Add a splash of water or marinara on top to prevent dry noodles.
BBQ Chicken Chicken	Chicken	325°F	4–6 min	Tender	Sauce will caramelize fast — check at 3 minutes and cover loosely if needed.
BBQ Ribs Beef & Pork	Beef & Pork	325°F	4–6 min	Tender	Wrap in foil with a tablespoon of water or apple juice for the first half.
Biscuits Pizza & Bread View recipe →	Pizza & Bread	325°F	2–3 min	Tender	Wrap loosely in foil to prevent over-browning.
Bread Rolls Pizza & Bread	Pizza & Bread	320°F	2–3 min	Crispy	Spritz with water before reheating for a fresh-from-the-oven crust.
Breakfast Burrito Breakfast	Breakfast	325°F	5–7 min	Crispy	Wrap in foil for the first half so the interior warms through before the tortilla crisps.
Breakfast Sandwich Breakfast	Breakfast	330°F	3–4 min	Melty	Wrap in foil for the first 2 minutes, then unwrap for the last minute to crisp the bread.
Brisket Beef & Pork	Beef & Pork	300°F	3–5 min	Tender	Slice across the grain first, then foil-wrap with a splash of beef broth.
Broccoli Veggies View recipe →	Veggies	350°F	2–3 min	Crispy	Reheats fast. Pull at 2 minutes for some char on the florets.
Brussels Sprouts Veggies View recipe →	Veggies	360°F	3–4 min	Crispy	Brussels sprouts actually get better on reheat — more caramelized.
Burgers Beef & Pork View recipe →	Beef & Pork	325°F	3–4 min	Tender	Reheat patty alone, then rebuild. Toasting the bun for the last 30 seconds is optional but great.
Burritos Mexican	Mexican	325°F	5–7 min	Crispy	Wrap in foil for the first 3 minutes so the filling warms before the tortilla crisps.
Calzone Pizza & Bread View recipe →	Pizza & Bread	325°F	5–7 min	Crispy	Pierce the top twice so steam escapes and the crust shatters on the first bite.
Chicken Cutlets Chicken View recipe →	Chicken	350°F	3–4 min	Crispy	Thin cutlets reheat fast — check at 3 minutes to avoid drying.
Chicken Nuggets Fried Foods	Fried Foods	370°F	3–4 min	Crispy	Shake the basket at 90 seconds for 360° crispness.
Chicken Parmesan Chicken View recipe →	Chicken	325°F	4–6 min	Melty	Sauce on top, not under — keeps the breaded cutlet from going soggy.
Chicken Tenders Fried Foods View recipe →	Fried Foods	370°F	3–5 min	Crispy	Don't overlap. Flip once at the halfway point.
Chicken Thighs Chicken View recipe →	Chicken	325°F	4–5 min	Crispy	Skin-up, no oil — the thigh fat re-crisps the skin on its own.
Chicken Wings Chicken View recipe →	Chicken	360°F	4–5 min	Crispy	No sauce during reheat — toss fresh sauce after so the skin stays crispy. vs microwave: Re-renders the skin; microwaves leave wings flabby.
Chimichangas Mexican	Mexican	350°F	4–5 min	Crispy	Flip once — the bottom goes golden fastest.
Churros Mexican View recipe →	Mexican	350°F	2–3 min	Crispy	Roll in fresh cinnamon sugar after reheating for that just-fried hit.
Cinnamon Rolls Breakfast View recipe →	Breakfast	320°F	2–3 min	Tender	Add the glaze after reheating — glaze in the air fryer turns to caramel.
Cod Seafood	Seafood	300°F	3–4 min	Tender	A squeeze of lemon before reheating brightens the fish back up.
Cooked Shrimp Seafood	Seafood	300°F	2–3 min	Warmed	Shrimp are cooked through already — you're just warming them. 2 minutes max.
Corn on the Cob Veggies View recipe →	Veggies	350°F	3–4 min	Tender	Brush with butter before reheating so the kernels don't shrivel.
Cornbread Sides	Sides	320°F	2–3 min	Tender	Brush with melted butter before reheating for a softer crumb.
Crab Cakes Seafood	Seafood	325°F	3–4 min	Crispy	A light mist of oil restores that golden crust.
Crab Rangoon Fried Foods View recipe →	Fried Foods	350°F	2–3 min	Crispy	These crisp fast. Start at 2 minutes and add 30 seconds if needed.
Croissants Pizza & Bread	Pizza & Bread	300°F	2–3 min	Crispy	Low and slow — high heat will burn the flaky layers before the middle warms. vs microwave: Layers stay flaky instead of collapsing into chewiness.
Deep Dish Pizza Pizza & Bread	Pizza & Bread	325°F	6–8 min	Melty	Lower temp, longer time — you need the center to come up without burning the top. vs microwave: Cheese melts evenly instead of boiling.
Dim Sum (Steamed) Asian	Asian	300°F	3–4 min	Tender	Spritz with water and lay on parchment — you're steaming, not frying.
Dumplings (Cooked) Asian	Asian	350°F	3–4 min	Crispy	Spritz tops with water so the dough tenderizes while the bottom re-sears.
Egg Rolls Fried Foods	Fried Foods	350°F	3–4 min	Crispy	Turn once so all sides crisp evenly.
Empanadas Mexican View recipe →	Mexican	330°F	3–4 min	Crispy	No oil needed — the dough has plenty of fat already.
Enchiladas Mexican	Mexican	300°F	4–6 min	Melty	Cover with foil so the sauce doesn't scorch before the middle warms.
Falafel Other	Other	350°F	3–4 min	Crispy	Dry-reheat first, then dress in tahini or yogurt after.
Fish & Chips Seafood	Seafood	360°F	3–5 min	Crispy	Reheat fish and chips together — fries re-crisp in the same window.
Fish Tacos (Filling Only) Seafood	Seafood	325°F	2–3 min	Crispy	Reheat the fish alone, then rebuild the taco so the tortilla stays soft.
Focaccia Pizza & Bread	Pizza & Bread	320°F	2–3 min	Crispy	Brush the top with a little olive oil before reheating.
French Fries Fried Foods View recipe →	Fried Foods	370°F	3–4 min	Crispy	Shake the basket halfway — no oil needed, the surface still has plenty. vs microwave: Fries come back to life; microwaved fries are limp forever.
French Toast Breakfast View recipe →	Breakfast	330°F	2–3 min	Crispy	A tiny pat of butter on top before reheating revives the exterior.
Fried Chicken Fried Foods View recipe →	Fried Foods	370°F	4–6 min	Crispy	Let the chicken sit out 10 minutes first so the center warms evenly. vs microwave: Skin re-crisps instead of turning to rubber.
Fried Fish Fried Foods	Fried Foods	350°F	3–5 min	Crispy	Lower temp keeps the fish from drying while the batter re-crisps.
Fried Fish Sandwich (Patty Only) Seafood	Seafood	350°F	3–4 min	Crispy	Reheat the patty alone, then rebuild with fresh bun and toppings.
Fried Rice Pasta & Rice	Pasta & Rice	350°F	3–5 min	Crispy	Break up any clumps first and sprinkle a teaspoon of water across the top. vs microwave: Gets wok-style crispy edges that microwaves can't touch.
Fried Shrimp Fried Foods View recipe →	Fried Foods	350°F	2–3 min	Crispy	Shrimp are tiny — check at 90 seconds to avoid rubbery shrimp.
Fried Tofu Asian View recipe →	Asian	370°F	3–4 min	Crispy	High heat brings the crust back. No oil needed.
Frittata Breakfast	Breakfast	300°F	3–4 min	Tender	Slice before reheating so the heat penetrates evenly.
Garlic Bread Pizza & Bread View recipe →	Pizza & Bread	330°F	2–3 min	Crispy	Butter-side up. Two minutes is almost always enough. vs microwave: Edges crisp; microwaves turn garlic bread into a sponge.
General Tso's Chicken Asian	Asian	350°F	3–5 min	Crispy	Reheat chicken alone, then re-toss in the sauce for that takeout gloss.
Green Bean Casserole Veggies	Veggies	320°F	4–6 min	Melty	Top with a handful of fresh crispy onions in the last 60 seconds.
Grilled Chicken Chicken	Chicken	300°F	3–4 min	Tender	Add a splash of broth or lemon juice before reheating to revive the surface.
Ham (Sliced) Beef & Pork	Beef & Pork	300°F	2–3 min	Tender	Brush with a glaze or a little juice to keep slices from curling.
Hard Shell Tacos Mexican	Mexican	350°F	2–3 min	Crispy	Prop them upright in the basket so the shell re-crisps while the filling warms.
Hash Brown Patties Breakfast	Breakfast	360°F	3–4 min	Crispy	Crank to 370°F for the last 30 seconds if you want diner-level crunch.
Hash Browns Fried Foods	Fried Foods	370°F	3–4 min	Crispy	Reheat in a single layer so the edges crisp up like new.
Jalapeño Poppers Fried Foods View recipe →	Fried Foods	350°F	3–4 min	Melty	Place seam-up so the filling stays put.
Korean Fried Chicken Chicken View recipe →	Chicken	360°F	3–5 min	Crispy	Reheat first, then re-toss in sauce to keep that signature lacquered crust.
Lasagna Pasta & Rice	Pasta & Rice	300°F	6–10 min	Melty	Foil on for the first 5 minutes, off for the last 2 to brown the top.
Leftover Takeout (Assorted) Other	Other	325°F	3–5 min	Warmed	When in doubt, 325°F for 4 minutes covers most takeout safely.
Lo Mein Asian	Asian	325°F	3–5 min	Warmed	Loosen noodles first and sprinkle with a teaspoon of water.
Loaded Fries Sides View recipe →	Sides	350°F	3–4 min	Melty	Lower than plain fries so cheese and toppings don't scorch.
Mac & Cheese Pasta & Rice	Pasta & Rice	300°F	4–6 min	Melty	Stir in a splash of milk before reheating — creamy sauces break without moisture.
Mashed Potatoes (in Ramekin) Sides	Sides	300°F	4–6 min	Warmed	Dot the top with butter and cover loosely with foil.
Meatballs Beef & Pork	Beef & Pork	325°F	3–5 min	Tender	Reheat naked, then add sauce after so the exteriors stay firm.
Meatloaf Beef & Pork	Beef & Pork	300°F	4–6 min	Tender	Slice first — slices reheat in half the time of a whole loaf.
Mozzarella Sticks Fried Foods View recipe →	Fried Foods	350°F	2–3 min	Melty	Watch closely. Two minutes can separate molten from exploded. vs microwave: Breading crisps; microwaves just turn them into cheese puddles.
Naan Pizza & Bread	Pizza & Bread	330°F	1–2 min	Tender	Spritz with water — naan is all about the tender-chewy-crispy contrast.
Nachos Sides	Sides	330°F	2–3 min	Melty	Add cold toppings (salsa, sour cream) after — only reheat the chips, cheese, and protein.
Onion Rings Fried Foods	Fried Foods	370°F	3–4 min	Crispy	Single layer — overlap and the breading goes soggy where it touches.
Orange Chicken Asian	Asian	350°F	3–5 min	Crispy	Same as General Tso's — sauce-on-the-side reheating keeps the crust intact.
Pancakes Breakfast	Breakfast	320°F	2–3 min	Tender	Stack no more than three high. Flip once at 90 seconds.
Pasta Bake Pasta & Rice	Pasta & Rice	300°F	5–8 min	Melty	Cover with foil for the first 4 minutes so the top doesn't burn before the middle warms. vs microwave: Cheesy top crisps up instead of going rubbery.
Pasties (Hand Pies) Other	Other	330°F	4–6 min	Crispy	Moderate heat protects the crust while the dense filling warms.
Pastrami Beef & Pork	Beef & Pork	300°F	2–3 min	Tender	Wrap in foil with a teaspoon of water — pastrami should be steamy, not crisp.
Pita Bread Pizza & Bread	Pizza & Bread	320°F	1–2 min	Tender	Spray both sides with water so pita puffs instead of drying out.
Pork Chops Beef & Pork View recipe →	Beef & Pork	325°F	3–5 min	Tender	Lower temp is key — pork chops dry out faster than any other leftover.
Pot Pies Other	Other	325°F	6–8 min	Crispy	Foil-tent the crust for the first 4 minutes so the filling reaches temperature without burning the top.
Pot Roast Beef & Pork	Beef & Pork	300°F	4–6 min	Tender	Reheat in a ramekin with its own braising liquid so it tastes day-of.
Potstickers Asian	Asian	350°F	3–4 min	Crispy	Flip halfway so both the crispy and pleated sides get hot.
Pulled Pork Beef & Pork	Beef & Pork	300°F	3–5 min	Warmed	Put in a ramekin with a splash of broth or vinegar so it steams back to juicy.
Quesadillas Mexican	Mexican	350°F	3–4 min	Crispy	Flip halfway so both tortillas re-crisp.
Quiche Breakfast	Breakfast	300°F	4–5 min	Tender	Low temp is critical — eggs seize up fast at anything higher.
Risotto Pasta & Rice	Pasta & Rice	300°F	4–6 min	Warmed	Stir in a splash of broth first — the rice reabsorbs it as it reheats.
Roast Beef Beef & Pork	Beef & Pork	300°F	2–3 min	Tender	Very easy to overdo — pull at 2 minutes and let rest 30 seconds.
Roasted Potatoes Sides View recipe →	Sides	370°F	3–5 min	Crispy	High heat restores the crunchy edges that roasted potatoes lose in the fridge.
Roasted Veggies Veggies	Veggies	350°F	3–4 min	Crispy	Spread in a single layer so the edges re-caramelize.
Rotisserie Chicken (Pieces) Chicken	Chicken	325°F	3–5 min	Tender	Lower temp prevents drying. Brush the skin with a drop of oil if it looks dull. vs microwave: Skin crisps instead of going rubbery.
Salmon Seafood View recipe →	Seafood	300°F	3–4 min	Tender	Low and slow. High heat turns leftover salmon chalky. vs microwave: Stays flaky instead of releasing that classic microwave-fish smell.
Samosas Other	Other	350°F	3–4 min	Crispy	No oil needed. Flip halfway for even golden color.
Sausage Beef & Pork	Beef & Pork	325°F	3–4 min	Crispy	Prick the casing once so it doesn't split.
Sausage Patties Breakfast	Breakfast	330°F	2–3 min	Crispy	No oil needed — sausage fat renders and re-crisps the exterior.
Sesame Chicken Asian	Asian	350°F	3–4 min	Crispy	Sauce caramelizes fast — check at 3 minutes to avoid burnt sesame seeds.
Spring Rolls Fried Foods	Fried Foods	350°F	3–4 min	Crispy	The wrapper is thinner than an egg roll — check early.
Steak Beef & Pork	Beef & Pork	325°F	3–5 min	Tender	Let it come to room temp for 15 minutes first. Finish with a 30-second 400°F sear if you want the crust back. vs microwave: Medium-rare stays medium-rare instead of grey-brown.
Stir Fry Pasta & Rice View recipe →	Pasta & Rice	325°F	3–5 min	Crispy	Veggies revive fast — check at 2 minutes to avoid overcooking.
Stuffed Crust Pizza Slice Pizza & Bread	Pizza & Bread	340°F	4–5 min	Crispy	Watch the cheese pocket — cover loosely with foil if it starts to blister.
Stuffed Peppers Veggies	Veggies	320°F	4–6 min	Warmed	Stand upright so the filling heats through evenly.
Stuffed Shells Pasta & Rice	Pasta & Rice	300°F	5–7 min	Melty	Cover with foil so the shells don't dry out while the filling warms.
Stuffing Sides	Sides	320°F	3–5 min	Crispy	Spritz with broth so it doesn't dry out on the second round.
Tamales Mexican	Mexican	320°F	5–7 min	Tender	Keep them in their husks and spritz with water to steam-reheat.
Taquitos Fried Foods	Fried Foods	360°F	3–4 min	Crispy	Space them apart — contact points go soft in reheating.
Tater Tots Fried Foods View recipe →	Fried Foods	370°F	3–5 min	Crispy	Shake vigorously at the halfway mark so every side browns.
Tempura Asian	Asian	360°F	2–4 min	Crispy	Tempura batter is delicate — check at 2 minutes to avoid over-browning.
Teriyaki Chicken Asian	Asian	325°F	3–5 min	Tender	Lower heat protects the glaze. Brush with extra sauce after reheating.
Thick Crust Pizza Slice Pizza & Bread View recipe →	Pizza & Bread	350°F	4–6 min	Crispy	Cover cheese loosely with foil for the first 2 minutes so the crust finishes at the same time. vs microwave: Even heat instead of a molten top and cold middle.
Thin Crust Pizza Slice Pizza & Bread View recipe →	Pizza & Bread	350°F	3–4 min	Crispy	Place directly on the basket — no foil — to re-crisp the bottom. vs microwave: Crust stays crunchy instead of turning into a wet napkin.
Waffles Breakfast View recipe →	Breakfast	350°F	2–3 min	Crispy	Single layer, no stacking. This is the best use of an air fryer in the morning. vs microwave: Squares stay crisp in every pocket instead of steamy.
Whole Chicken (Portioned) Chicken	Chicken	325°F	5–7 min	Tender	Portion first so the meat heats evenly. Cover breast with foil if it's drying out.

AsparagusTender

Veggies · 350°F · 2–3 min

Thin spears get crisp in 2 minutes; fat spears need 3.

BaconCrispy

Beef & Pork · 350°F · 1–2 min

90 seconds is usually enough. Place on parchment if you want to catch the grease.

vs microwave: Crispier, less chewy. A completely different texture.

BagelsCrispy

Pizza & Bread · 330°F · 2–3 min

Sliced-side up for a lightly toasted interior.

Baked Chicken Breast (Sliced)Tender

Chicken · 300°F · 3–4 min

Slice before reheating and drizzle with a teaspoon of broth to keep it moist.

View recipe →

Baked PotatoCrispy

Veggies · 350°F · 4–6 min

Pierce the skin again before reheating to let steam escape.

View recipe →

Baked RavioliCrispy

Pasta & Rice · 320°F · 3–5 min

If breaded, reheat dry — no sauce on top or the crust goes soft.

Baked Sweet PotatoTender

Veggies · 350°F · 4–6 min

Natural sugars burn fast — check at 4 minutes.

View recipe →

Baked ZitiMelty

Pasta & Rice · 300°F · 5–8 min

Add a splash of water or marinara on top to prevent dry noodles.

BBQ ChickenTender

Chicken · 325°F · 4–6 min

Sauce will caramelize fast — check at 3 minutes and cover loosely if needed.

BBQ RibsTender

Beef & Pork · 325°F · 4–6 min

Wrap in foil with a tablespoon of water or apple juice for the first half.

BiscuitsTender

Pizza & Bread · 325°F · 2–3 min

Wrap loosely in foil to prevent over-browning.

View recipe →

Bread RollsCrispy

Pizza & Bread · 320°F · 2–3 min

Spritz with water before reheating for a fresh-from-the-oven crust.

Breakfast BurritoCrispy

Breakfast · 325°F · 5–7 min

Wrap in foil for the first half so the interior warms through before the tortilla crisps.

Breakfast SandwichMelty

Breakfast · 330°F · 3–4 min

Wrap in foil for the first 2 minutes, then unwrap for the last minute to crisp the bread.

BrisketTender

Beef & Pork · 300°F · 3–5 min

Slice across the grain first, then foil-wrap with a splash of beef broth.

BroccoliCrispy

Veggies · 350°F · 2–3 min

Reheats fast. Pull at 2 minutes for some char on the florets.

View recipe →

Brussels SproutsCrispy

Veggies · 360°F · 3–4 min

Brussels sprouts actually get better on reheat — more caramelized.

View recipe →

BurgersTender

Beef & Pork · 325°F · 3–4 min

Reheat patty alone, then rebuild. Toasting the bun for the last 30 seconds is optional but great.

View recipe →

BurritosCrispy

Mexican · 325°F · 5–7 min

Wrap in foil for the first 3 minutes so the filling warms before the tortilla crisps.

CalzoneCrispy

Pizza & Bread · 325°F · 5–7 min

Pierce the top twice so steam escapes and the crust shatters on the first bite.

View recipe →

Chicken CutletsCrispy

Chicken · 350°F · 3–4 min

Thin cutlets reheat fast — check at 3 minutes to avoid drying.

View recipe →

Chicken NuggetsCrispy

Fried Foods · 370°F · 3–4 min

Shake the basket at 90 seconds for 360° crispness.

Chicken ParmesanMelty

Chicken · 325°F · 4–6 min

Sauce on top, not under — keeps the breaded cutlet from going soggy.

View recipe →

Chicken TendersCrispy

Fried Foods · 370°F · 3–5 min

Don't overlap. Flip once at the halfway point.

View recipe →

Chicken ThighsCrispy

Chicken · 325°F · 4–5 min

Skin-up, no oil — the thigh fat re-crisps the skin on its own.

View recipe →

Chicken WingsCrispy

Chicken · 360°F · 4–5 min

No sauce during reheat — toss fresh sauce after so the skin stays crispy.

vs microwave: Re-renders the skin; microwaves leave wings flabby.

View recipe →

ChimichangasCrispy

Mexican · 350°F · 4–5 min

Flip once — the bottom goes golden fastest.

ChurrosCrispy

Mexican · 350°F · 2–3 min

Roll in fresh cinnamon sugar after reheating for that just-fried hit.

View recipe →

Cinnamon RollsTender

Breakfast · 320°F · 2–3 min

Add the glaze after reheating — glaze in the air fryer turns to caramel.

View recipe →

CodTender

Seafood · 300°F · 3–4 min

A squeeze of lemon before reheating brightens the fish back up.

Cooked ShrimpWarmed

Seafood · 300°F · 2–3 min

Shrimp are cooked through already — you're just warming them. 2 minutes max.

Corn on the CobTender

Veggies · 350°F · 3–4 min

Brush with butter before reheating so the kernels don't shrivel.

View recipe →

CornbreadTender

Sides · 320°F · 2–3 min

Brush with melted butter before reheating for a softer crumb.

Crab CakesCrispy

Seafood · 325°F · 3–4 min

A light mist of oil restores that golden crust.

Crab RangoonCrispy

Fried Foods · 350°F · 2–3 min

These crisp fast. Start at 2 minutes and add 30 seconds if needed.

View recipe →

CroissantsCrispy

Pizza & Bread · 300°F · 2–3 min

Low and slow — high heat will burn the flaky layers before the middle warms.

vs microwave: Layers stay flaky instead of collapsing into chewiness.

Deep Dish PizzaMelty

Pizza & Bread · 325°F · 6–8 min

Lower temp, longer time — you need the center to come up without burning the top.

vs microwave: Cheese melts evenly instead of boiling.

Dim Sum (Steamed)Tender

Asian · 300°F · 3–4 min

Spritz with water and lay on parchment — you're steaming, not frying.

Dumplings (Cooked)Crispy

Asian · 350°F · 3–4 min

Spritz tops with water so the dough tenderizes while the bottom re-sears.

Egg RollsCrispy

Fried Foods · 350°F · 3–4 min

Turn once so all sides crisp evenly.

EmpanadasCrispy

Mexican · 330°F · 3–4 min

No oil needed — the dough has plenty of fat already.

View recipe →

EnchiladasMelty

Mexican · 300°F · 4–6 min

Cover with foil so the sauce doesn't scorch before the middle warms.

FalafelCrispy

Other · 350°F · 3–4 min

Dry-reheat first, then dress in tahini or yogurt after.

Fish & ChipsCrispy

Seafood · 360°F · 3–5 min

Reheat fish and chips together — fries re-crisp in the same window.

Fish Tacos (Filling Only)Crispy

Seafood · 325°F · 2–3 min

Reheat the fish alone, then rebuild the taco so the tortilla stays soft.

FocacciaCrispy

Pizza & Bread · 320°F · 2–3 min

Brush the top with a little olive oil before reheating.

French FriesCrispy

Fried Foods · 370°F · 3–4 min

Shake the basket halfway — no oil needed, the surface still has plenty.

vs microwave: Fries come back to life; microwaved fries are limp forever.

View recipe →

French ToastCrispy

Breakfast · 330°F · 2–3 min

A tiny pat of butter on top before reheating revives the exterior.

View recipe →

Fried ChickenCrispy

Fried Foods · 370°F · 4–6 min

Let the chicken sit out 10 minutes first so the center warms evenly.

vs microwave: Skin re-crisps instead of turning to rubber.

View recipe →

Fried FishCrispy

Fried Foods · 350°F · 3–5 min

Lower temp keeps the fish from drying while the batter re-crisps.

Fried Fish Sandwich (Patty Only)Crispy

Seafood · 350°F · 3–4 min

Reheat the patty alone, then rebuild with fresh bun and toppings.

Fried RiceCrispy

Pasta & Rice · 350°F · 3–5 min

Break up any clumps first and sprinkle a teaspoon of water across the top.

vs microwave: Gets wok-style crispy edges that microwaves can't touch.

Fried ShrimpCrispy

Fried Foods · 350°F · 2–3 min

Shrimp are tiny — check at 90 seconds to avoid rubbery shrimp.

View recipe →

Fried TofuCrispy

Asian · 370°F · 3–4 min

High heat brings the crust back. No oil needed.

View recipe →

FrittataTender

Breakfast · 300°F · 3–4 min

Slice before reheating so the heat penetrates evenly.

Garlic BreadCrispy

Pizza & Bread · 330°F · 2–3 min

Butter-side up. Two minutes is almost always enough.

vs microwave: Edges crisp; microwaves turn garlic bread into a sponge.

View recipe →

General Tso's ChickenCrispy

Asian · 350°F · 3–5 min

Reheat chicken alone, then re-toss in the sauce for that takeout gloss.

Green Bean CasseroleMelty

Veggies · 320°F · 4–6 min

Top with a handful of fresh crispy onions in the last 60 seconds.

Grilled ChickenTender

Chicken · 300°F · 3–4 min

Add a splash of broth or lemon juice before reheating to revive the surface.

Ham (Sliced)Tender

Beef & Pork · 300°F · 2–3 min

Brush with a glaze or a little juice to keep slices from curling.

Hard Shell TacosCrispy

Mexican · 350°F · 2–3 min

Prop them upright in the basket so the shell re-crisps while the filling warms.

Hash Brown PattiesCrispy

Breakfast · 360°F · 3–4 min

Crank to 370°F for the last 30 seconds if you want diner-level crunch.

Hash BrownsCrispy

Fried Foods · 370°F · 3–4 min

Reheat in a single layer so the edges crisp up like new.

Jalapeño PoppersMelty

Fried Foods · 350°F · 3–4 min

Place seam-up so the filling stays put.

View recipe →

Korean Fried ChickenCrispy

Chicken · 360°F · 3–5 min

Reheat first, then re-toss in sauce to keep that signature lacquered crust.

View recipe →

LasagnaMelty

Pasta & Rice · 300°F · 6–10 min

Foil on for the first 5 minutes, off for the last 2 to brown the top.

Leftover Takeout (Assorted)Warmed

Other · 325°F · 3–5 min

When in doubt, 325°F for 4 minutes covers most takeout safely.

Lo MeinWarmed

Asian · 325°F · 3–5 min

Loosen noodles first and sprinkle with a teaspoon of water.

Loaded FriesMelty

Sides · 350°F · 3–4 min

Lower than plain fries so cheese and toppings don't scorch.

View recipe →

Mac & CheeseMelty

Pasta & Rice · 300°F · 4–6 min

Stir in a splash of milk before reheating — creamy sauces break without moisture.

Mashed Potatoes (in Ramekin)Warmed

Sides · 300°F · 4–6 min

Dot the top with butter and cover loosely with foil.

MeatballsTender

Beef & Pork · 325°F · 3–5 min

Reheat naked, then add sauce after so the exteriors stay firm.

MeatloafTender

Beef & Pork · 300°F · 4–6 min

Slice first — slices reheat in half the time of a whole loaf.

Mozzarella SticksMelty

Fried Foods · 350°F · 2–3 min

Watch closely. Two minutes can separate molten from exploded.

vs microwave: Breading crisps; microwaves just turn them into cheese puddles.

View recipe →

NaanTender

Pizza & Bread · 330°F · 1–2 min

Spritz with water — naan is all about the tender-chewy-crispy contrast.

NachosMelty

Sides · 330°F · 2–3 min

Add cold toppings (salsa, sour cream) after — only reheat the chips, cheese, and protein.

Onion RingsCrispy

Fried Foods · 370°F · 3–4 min

Single layer — overlap and the breading goes soggy where it touches.

Orange ChickenCrispy

Asian · 350°F · 3–5 min

Same as General Tso's — sauce-on-the-side reheating keeps the crust intact.

PancakesTender

Breakfast · 320°F · 2–3 min

Stack no more than three high. Flip once at 90 seconds.

Pasta BakeMelty

Pasta & Rice · 300°F · 5–8 min

Cover with foil for the first 4 minutes so the top doesn't burn before the middle warms.

vs microwave: Cheesy top crisps up instead of going rubbery.

Pasties (Hand Pies)Crispy

Other · 330°F · 4–6 min

Moderate heat protects the crust while the dense filling warms.

PastramiTender

Beef & Pork · 300°F · 2–3 min

Wrap in foil with a teaspoon of water — pastrami should be steamy, not crisp.

Pita BreadTender

Pizza & Bread · 320°F · 1–2 min

Spray both sides with water so pita puffs instead of drying out.

Pork ChopsTender

Beef & Pork · 325°F · 3–5 min

Lower temp is key — pork chops dry out faster than any other leftover.

View recipe →

Pot PiesCrispy

Other · 325°F · 6–8 min

Foil-tent the crust for the first 4 minutes so the filling reaches temperature without burning the top.

Pot RoastTender

Beef & Pork · 300°F · 4–6 min

Reheat in a ramekin with its own braising liquid so it tastes day-of.

PotstickersCrispy

Asian · 350°F · 3–4 min

Flip halfway so both the crispy and pleated sides get hot.

Pulled PorkWarmed

Beef & Pork · 300°F · 3–5 min

Put in a ramekin with a splash of broth or vinegar so it steams back to juicy.

QuesadillasCrispy

Mexican · 350°F · 3–4 min

Flip halfway so both tortillas re-crisp.

QuicheTender

Breakfast · 300°F · 4–5 min

Low temp is critical — eggs seize up fast at anything higher.

RisottoWarmed

Pasta & Rice · 300°F · 4–6 min

Stir in a splash of broth first — the rice reabsorbs it as it reheats.

Roast BeefTender

Beef & Pork · 300°F · 2–3 min

Very easy to overdo — pull at 2 minutes and let rest 30 seconds.

Roasted PotatoesCrispy

Sides · 370°F · 3–5 min

High heat restores the crunchy edges that roasted potatoes lose in the fridge.

View recipe →

Roasted VeggiesCrispy

Veggies · 350°F · 3–4 min

Spread in a single layer so the edges re-caramelize.

Rotisserie Chicken (Pieces)Tender

Chicken · 325°F · 3–5 min

Lower temp prevents drying. Brush the skin with a drop of oil if it looks dull.

vs microwave: Skin crisps instead of going rubbery.

SalmonTender

Seafood · 300°F · 3–4 min

Low and slow. High heat turns leftover salmon chalky.

vs microwave: Stays flaky instead of releasing that classic microwave-fish smell.

View recipe →

SamosasCrispy

Other · 350°F · 3–4 min

No oil needed. Flip halfway for even golden color.

SausageCrispy

Beef & Pork · 325°F · 3–4 min

Prick the casing once so it doesn't split.

Sausage PattiesCrispy

Breakfast · 330°F · 2–3 min

No oil needed — sausage fat renders and re-crisps the exterior.

Sesame ChickenCrispy

Asian · 350°F · 3–4 min

Sauce caramelizes fast — check at 3 minutes to avoid burnt sesame seeds.

Spring RollsCrispy

Fried Foods · 350°F · 3–4 min

The wrapper is thinner than an egg roll — check early.

SteakTender

Beef & Pork · 325°F · 3–5 min

Let it come to room temp for 15 minutes first. Finish with a 30-second 400°F sear if you want the crust back.

vs microwave: Medium-rare stays medium-rare instead of grey-brown.

Stir FryCrispy

Pasta & Rice · 325°F · 3–5 min

Veggies revive fast — check at 2 minutes to avoid overcooking.

View recipe →

Stuffed Crust Pizza SliceCrispy

Pizza & Bread · 340°F · 4–5 min

Watch the cheese pocket — cover loosely with foil if it starts to blister.

Stuffed PeppersWarmed

Veggies · 320°F · 4–6 min

Stand upright so the filling heats through evenly.

Stuffed ShellsMelty

Pasta & Rice · 300°F · 5–7 min

Cover with foil so the shells don't dry out while the filling warms.

StuffingCrispy

Sides · 320°F · 3–5 min

Spritz with broth so it doesn't dry out on the second round.

TamalesTender

Mexican · 320°F · 5–7 min

Keep them in their husks and spritz with water to steam-reheat.

TaquitosCrispy

Fried Foods · 360°F · 3–4 min

Space them apart — contact points go soft in reheating.

Tater TotsCrispy

Fried Foods · 370°F · 3–5 min

Shake vigorously at the halfway mark so every side browns.

View recipe →

TempuraCrispy

Asian · 360°F · 2–4 min

Tempura batter is delicate — check at 2 minutes to avoid over-browning.

Teriyaki ChickenTender

Asian · 325°F · 3–5 min

Lower heat protects the glaze. Brush with extra sauce after reheating.

Thick Crust Pizza SliceCrispy

Pizza & Bread · 350°F · 4–6 min

Cover cheese loosely with foil for the first 2 minutes so the crust finishes at the same time.

vs microwave: Even heat instead of a molten top and cold middle.

View recipe →

Thin Crust Pizza SliceCrispy

Pizza & Bread · 350°F · 3–4 min

Place directly on the basket — no foil — to re-crisp the bottom.

vs microwave: Crust stays crunchy instead of turning into a wet napkin.

View recipe →

WafflesCrispy

Breakfast · 350°F · 2–3 min

Single layer, no stacking. This is the best use of an air fryer in the morning.

vs microwave: Squares stay crisp in every pocket instead of steamy.

View recipe →

Whole Chicken (Portioned)Tender

Chicken · 325°F · 5–7 min

Portion first so the meat heats evenly. Cover breast with foil if it's drying out.

Showing 116 of 116 foods. Times assume leftovers from the fridge in a preheated basket air fryer.

Air Fryer Pepperoni Pizza

Reheats at 350°F in 4 min — tastes fresh.

Southern Fried Chicken

Best-in-class reheat candidate — 370°F, 5 min.

Homemade French Fries

Cook double; reheat leftovers at 370°F for 3 min.

Crispy Buffalo Wings

Sauce after reheat — 360°F for 4–5 min.

Frequently asked questions

Can you reheat all foods in the air fryer?

Almost. The air fryer is the best reheater for anything that should be crispy — pizza, fried chicken, fries, egg rolls, waffles, roasted vegetables — and it handles most meats, casseroles, and baked dishes well. The few exceptions are cream-based sauces, soups, and very delicate foods like custard, which do better on the stovetop. For everything else, 300–375°F for 2–6 minutes is the rule.

What temperature should I use to reheat food in the air fryer?

Use a reheat temperature that is 30–50°F lower than you originally cooked it. A good default is 350°F for most foods, 370°F for anything that needs to re-crisp (fries, wings, fried chicken), and 300–325°F for meats, casseroles, and anything creamy. Lower temps keep leftovers moist; higher temps restore crunch.

How do you reheat pizza in the air fryer?

Set the air fryer to 350°F and reheat pizza slices for 3–4 minutes. Place the slices directly on the basket with no foil underneath so the crust re-crisps. For thick crust or deep dish, drop the temp to 325°F and reheat for 5–8 minutes, covering the cheese loosely with foil for the first couple of minutes so the crust can catch up.

How do you reheat fried chicken in the air fryer?

Reheat fried chicken at 370°F for 4–6 minutes, flipping halfway through. Let the chicken sit out for about 10 minutes first so the center warms evenly and the coating doesn't burn before the meat is hot. You don't need any extra oil — the existing coating crisps right back up.

Does the air fryer make food crispy again?

Yes — that's the whole reason to use one for leftovers. The circulating hot air evaporates surface moisture (which is what makes leftovers soggy in the microwave) and re-crisps any breading, skin, or fried coating. Fries, wings, and pizza crust come out close to day-one texture after a couple of minutes.

Can I reheat food from the refrigerator straight in the air fryer?

Yes. The temperatures and times in this guide assume food is going in cold from the fridge. For dense items like steak, whole pieces of rotisserie chicken, or a burrito, you'll get more even results if you let the food sit at room temperature for 10–15 minutes first so the center isn't fridge-cold when the outside finishes.

Can you reheat food that has sauce or gravy?

You can, but use a lower temperature — usually 300°F — and consider putting the food in an oven-safe ramekin to contain the liquid. Cream-based sauces (alfredo, mac and cheese) benefit from a splash of milk stirred in before reheating so the sauce doesn't break. For saucy proteins like BBQ chicken or orange chicken, reheat the protein first and toss in warm sauce after so the coating stays crisp.

Should I spray food with oil before reheating?

Most of the time, no. Fried foods, wings, and anything with existing surface fat will re-crisp on their own. Only spray if the food looks dry — a light mist of neutral oil on roasted vegetables or chicken breasts that sat uncovered in the fridge can help restore color and texture. For bread items, a quick spritz of water (not oil) is better — it creates steam that revives the crumb.

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Reheat Guide

Reheat in the Air Fryer: Times & Temperatures for Every Food

The air fryer beats the microwave every time. Use 350°F for 3–4 minutes as your default — here are the exact temps and times to reheat 116 leftover foods to crispy, not soggy.

Why air fryer > microwave for leftovers

It evaporates surface moisture. Microwaves excite water molecules, which softens every crust. The air fryer does the opposite — hot moving air pulls moisture off the surface so breading, skin, and pastry re-crisp.
It reheats unevenly — on purpose. The outside of food hits serving temperature before the middle, which is exactly what you want for fried or breaded foods. A pizza slice reheats in 3 minutes with the crust as crunchy as day one.
It renders fat. Fried chicken skin, bacon, and sausage all have fat that needs heat to re-crisp. 370°F does in 3–4 minutes what a microwave can never do: turn yesterday's fried food into today's fried food.

Quick reference: top 10 reheat temps & times

The ten most-searched leftovers. Scroll to the full table below for 80+ more foods.

Top 10 most-searched leftover foods — exact reheat times and temperatures.
Food	Temp	Time
Thin Crust Pizza Slice	350°F / 175°C	3–4 min
French Fries	370°F / 190°C	3–4 min
Fried Chicken	370°F / 190°C	4–6 min
Chicken Wings	360°F / 180°C	4–5 min
Garlic Bread	330°F / 165°C	2–3 min
Steak	325°F / 165°C	3–5 min
Burgers	325°F / 165°C	3–4 min
Pasta Bake	300°F / 150°C	5–8 min
Hard Shell Tacos	350°F / 175°C	2–3 min
Egg Rolls	350°F / 175°C	3–4 min

The 4 golden rules of reheating

Use a lower temp than cooking.

350°F is your default. Drop to 300–325°F for meats and anything saucy.

Check at half time.

Leftovers reheat faster than you think. A wing that took 15 minutes to cook needs 4 to reheat.

Spritz moist foods with water.

Bread, naan, pita, and dumplings all revive with a quick water mist — not oil.

Keep cream sauces low.

Alfredo, mac and cheese, cream gravies: 300°F max, and stir in a splash of milk first.

Full reheat guide — 116 foods

Search, filter by category, or sort by temperature and time. Each row links to a matching tested recipe where one exists.

Reheat times and temperatures for 116 leftover foods.
Food	Category	Temp	Time	Result	Tip
Asparagus Veggies	Veggies	350°F	2–3 min	Tender	Thin spears get crisp in 2 minutes; fat spears need 3.
Bacon Beef & Pork	Beef & Pork	350°F	1–2 min	Crispy	90 seconds is usually enough. Place on parchment if you want to catch the grease. vs microwave: Crispier, less chewy. A completely different texture.
Bagels Pizza & Bread	Pizza & Bread	330°F	2–3 min	Crispy	Sliced-side up for a lightly toasted interior.
Baked Chicken Breast (Sliced) Chicken View recipe →	Chicken	300°F	3–4 min	Tender	Slice before reheating and drizzle with a teaspoon of broth to keep it moist.
Baked Potato Veggies View recipe →	Veggies	350°F	4–6 min	Crispy	Pierce the skin again before reheating to let steam escape.
Baked Ravioli Pasta & Rice	Pasta & Rice	320°F	3–5 min	Crispy	If breaded, reheat dry — no sauce on top or the crust goes soft.
Baked Sweet Potato Veggies View recipe →	Veggies	350°F	4–6 min	Tender	Natural sugars burn fast — check at 4 minutes.
Baked Ziti Pasta & Rice	Pasta & Rice	300°F	5–8 min	Melty	Add a splash of water or marinara on top to prevent dry noodles.
BBQ Chicken Chicken	Chicken	325°F	4–6 min	Tender	Sauce will caramelize fast — check at 3 minutes and cover loosely if needed.
BBQ Ribs Beef & Pork	Beef & Pork	325°F	4–6 min	Tender	Wrap in foil with a tablespoon of water or apple juice for the first half.
Biscuits Pizza & Bread View recipe →	Pizza & Bread	325°F	2–3 min	Tender	Wrap loosely in foil to prevent over-browning.
Bread Rolls Pizza & Bread	Pizza & Bread	320°F	2–3 min	Crispy	Spritz with water before reheating for a fresh-from-the-oven crust.
Breakfast Burrito Breakfast	Breakfast	325°F	5–7 min	Crispy	Wrap in foil for the first half so the interior warms through before the tortilla crisps.
Breakfast Sandwich Breakfast	Breakfast	330°F	3–4 min	Melty	Wrap in foil for the first 2 minutes, then unwrap for the last minute to crisp the bread.
Brisket Beef & Pork	Beef & Pork	300°F	3–5 min	Tender	Slice across the grain first, then foil-wrap with a splash of beef broth.
Broccoli Veggies View recipe →	Veggies	350°F	2–3 min	Crispy	Reheats fast. Pull at 2 minutes for some char on the florets.
Brussels Sprouts Veggies View recipe →	Veggies	360°F	3–4 min	Crispy	Brussels sprouts actually get better on reheat — more caramelized.
Burgers Beef & Pork View recipe →	Beef & Pork	325°F	3–4 min	Tender	Reheat patty alone, then rebuild. Toasting the bun for the last 30 seconds is optional but great.
Burritos Mexican	Mexican	325°F	5–7 min	Crispy	Wrap in foil for the first 3 minutes so the filling warms before the tortilla crisps.
Calzone Pizza & Bread View recipe →	Pizza & Bread	325°F	5–7 min	Crispy	Pierce the top twice so steam escapes and the crust shatters on the first bite.
Chicken Cutlets Chicken View recipe →	Chicken	350°F	3–4 min	Crispy	Thin cutlets reheat fast — check at 3 minutes to avoid drying.
Chicken Nuggets Fried Foods	Fried Foods	370°F	3–4 min	Crispy	Shake the basket at 90 seconds for 360° crispness.
Chicken Parmesan Chicken View recipe →	Chicken	325°F	4–6 min	Melty	Sauce on top, not under — keeps the breaded cutlet from going soggy.
Chicken Tenders Fried Foods View recipe →	Fried Foods	370°F	3–5 min	Crispy	Don't overlap. Flip once at the halfway point.
Chicken Thighs Chicken View recipe →	Chicken	325°F	4–5 min	Crispy	Skin-up, no oil — the thigh fat re-crisps the skin on its own.
Chicken Wings Chicken View recipe →	Chicken	360°F	4–5 min	Crispy	No sauce during reheat — toss fresh sauce after so the skin stays crispy. vs microwave: Re-renders the skin; microwaves leave wings flabby.
Chimichangas Mexican	Mexican	350°F	4–5 min	Crispy	Flip once — the bottom goes golden fastest.
Churros Mexican View recipe →	Mexican	350°F	2–3 min	Crispy	Roll in fresh cinnamon sugar after reheating for that just-fried hit.
Cinnamon Rolls Breakfast View recipe →	Breakfast	320°F	2–3 min	Tender	Add the glaze after reheating — glaze in the air fryer turns to caramel.
Cod Seafood	Seafood	300°F	3–4 min	Tender	A squeeze of lemon before reheating brightens the fish back up.
Cooked Shrimp Seafood	Seafood	300°F	2–3 min	Warmed	Shrimp are cooked through already — you're just warming them. 2 minutes max.
Corn on the Cob Veggies View recipe →	Veggies	350°F	3–4 min	Tender	Brush with butter before reheating so the kernels don't shrivel.
Cornbread Sides	Sides	320°F	2–3 min	Tender	Brush with melted butter before reheating for a softer crumb.
Crab Cakes Seafood	Seafood	325°F	3–4 min	Crispy	A light mist of oil restores that golden crust.
Crab Rangoon Fried Foods View recipe →	Fried Foods	350°F	2–3 min	Crispy	These crisp fast. Start at 2 minutes and add 30 seconds if needed.
Croissants Pizza & Bread	Pizza & Bread	300°F	2–3 min	Crispy	Low and slow — high heat will burn the flaky layers before the middle warms. vs microwave: Layers stay flaky instead of collapsing into chewiness.
Deep Dish Pizza Pizza & Bread	Pizza & Bread	325°F	6–8 min	Melty	Lower temp, longer time — you need the center to come up without burning the top. vs microwave: Cheese melts evenly instead of boiling.
Dim Sum (Steamed) Asian	Asian	300°F	3–4 min	Tender	Spritz with water and lay on parchment — you're steaming, not frying.
Dumplings (Cooked) Asian	Asian	350°F	3–4 min	Crispy	Spritz tops with water so the dough tenderizes while the bottom re-sears.
Egg Rolls Fried Foods	Fried Foods	350°F	3–4 min	Crispy	Turn once so all sides crisp evenly.
Empanadas Mexican View recipe →	Mexican	330°F	3–4 min	Crispy	No oil needed — the dough has plenty of fat already.
Enchiladas Mexican	Mexican	300°F	4–6 min	Melty	Cover with foil so the sauce doesn't scorch before the middle warms.
Falafel Other	Other	350°F	3–4 min	Crispy	Dry-reheat first, then dress in tahini or yogurt after.
Fish & Chips Seafood	Seafood	360°F	3–5 min	Crispy	Reheat fish and chips together — fries re-crisp in the same window.
Fish Tacos (Filling Only) Seafood	Seafood	325°F	2–3 min	Crispy	Reheat the fish alone, then rebuild the taco so the tortilla stays soft.
Focaccia Pizza & Bread	Pizza & Bread	320°F	2–3 min	Crispy	Brush the top with a little olive oil before reheating.
French Fries Fried Foods View recipe →	Fried Foods	370°F	3–4 min	Crispy	Shake the basket halfway — no oil needed, the surface still has plenty. vs microwave: Fries come back to life; microwaved fries are limp forever.
French Toast Breakfast View recipe →	Breakfast	330°F	2–3 min	Crispy	A tiny pat of butter on top before reheating revives the exterior.
Fried Chicken Fried Foods View recipe →	Fried Foods	370°F	4–6 min	Crispy	Let the chicken sit out 10 minutes first so the center warms evenly. vs microwave: Skin re-crisps instead of turning to rubber.
Fried Fish Fried Foods	Fried Foods	350°F	3–5 min	Crispy	Lower temp keeps the fish from drying while the batter re-crisps.
Fried Fish Sandwich (Patty Only) Seafood	Seafood	350°F	3–4 min	Crispy	Reheat the patty alone, then rebuild with fresh bun and toppings.
Fried Rice Pasta & Rice	Pasta & Rice	350°F	3–5 min	Crispy	Break up any clumps first and sprinkle a teaspoon of water across the top. vs microwave: Gets wok-style crispy edges that microwaves can't touch.
Fried Shrimp Fried Foods View recipe →	Fried Foods	350°F	2–3 min	Crispy	Shrimp are tiny — check at 90 seconds to avoid rubbery shrimp.
Fried Tofu Asian View recipe →	Asian	370°F	3–4 min	Crispy	High heat brings the crust back. No oil needed.
Frittata Breakfast	Breakfast	300°F	3–4 min	Tender	Slice before reheating so the heat penetrates evenly.
Garlic Bread Pizza & Bread View recipe →	Pizza & Bread	330°F	2–3 min	Crispy	Butter-side up. Two minutes is almost always enough. vs microwave: Edges crisp; microwaves turn garlic bread into a sponge.
General Tso's Chicken Asian	Asian	350°F	3–5 min	Crispy	Reheat chicken alone, then re-toss in the sauce for that takeout gloss.
Green Bean Casserole Veggies	Veggies	320°F	4–6 min	Melty	Top with a handful of fresh crispy onions in the last 60 seconds.
Grilled Chicken Chicken	Chicken	300°F	3–4 min	Tender	Add a splash of broth or lemon juice before reheating to revive the surface.
Ham (Sliced) Beef & Pork	Beef & Pork	300°F	2–3 min	Tender	Brush with a glaze or a little juice to keep slices from curling.
Hard Shell Tacos Mexican	Mexican	350°F	2–3 min	Crispy	Prop them upright in the basket so the shell re-crisps while the filling warms.
Hash Brown Patties Breakfast	Breakfast	360°F	3–4 min	Crispy	Crank to 370°F for the last 30 seconds if you want diner-level crunch.
Hash Browns Fried Foods	Fried Foods	370°F	3–4 min	Crispy	Reheat in a single layer so the edges crisp up like new.
Jalapeño Poppers Fried Foods View recipe →	Fried Foods	350°F	3–4 min	Melty	Place seam-up so the filling stays put.
Korean Fried Chicken Chicken View recipe →	Chicken	360°F	3–5 min	Crispy	Reheat first, then re-toss in sauce to keep that signature lacquered crust.
Lasagna Pasta & Rice	Pasta & Rice	300°F	6–10 min	Melty	Foil on for the first 5 minutes, off for the last 2 to brown the top.
Leftover Takeout (Assorted) Other	Other	325°F	3–5 min	Warmed	When in doubt, 325°F for 4 minutes covers most takeout safely.
Lo Mein Asian	Asian	325°F	3–5 min	Warmed	Loosen noodles first and sprinkle with a teaspoon of water.
Loaded Fries Sides View recipe →	Sides	350°F	3–4 min	Melty	Lower than plain fries so cheese and toppings don't scorch.
Mac & Cheese Pasta & Rice	Pasta & Rice	300°F	4–6 min	Melty	Stir in a splash of milk before reheating — creamy sauces break without moisture.
Mashed Potatoes (in Ramekin) Sides	Sides	300°F	4–6 min	Warmed	Dot the top with butter and cover loosely with foil.
Meatballs Beef & Pork	Beef & Pork	325°F	3–5 min	Tender	Reheat naked, then add sauce after so the exteriors stay firm.
Meatloaf Beef & Pork	Beef & Pork	300°F	4–6 min	Tender	Slice first — slices reheat in half the time of a whole loaf.
Mozzarella Sticks Fried Foods View recipe →	Fried Foods	350°F	2–3 min	Melty	Watch closely. Two minutes can separate molten from exploded. vs microwave: Breading crisps; microwaves just turn them into cheese puddles.
Naan Pizza & Bread	Pizza & Bread	330°F	1–2 min	Tender	Spritz with water — naan is all about the tender-chewy-crispy contrast.
Nachos Sides	Sides	330°F	2–3 min	Melty	Add cold toppings (salsa, sour cream) after — only reheat the chips, cheese, and protein.
Onion Rings Fried Foods	Fried Foods	370°F	3–4 min	Crispy	Single layer — overlap and the breading goes soggy where it touches.
Orange Chicken Asian	Asian	350°F	3–5 min	Crispy	Same as General Tso's — sauce-on-the-side reheating keeps the crust intact.
Pancakes Breakfast	Breakfast	320°F	2–3 min	Tender	Stack no more than three high. Flip once at 90 seconds.
Pasta Bake Pasta & Rice	Pasta & Rice	300°F	5–8 min	Melty	Cover with foil for the first 4 minutes so the top doesn't burn before the middle warms. vs microwave: Cheesy top crisps up instead of going rubbery.
Pasties (Hand Pies) Other	Other	330°F	4–6 min	Crispy	Moderate heat protects the crust while the dense filling warms.
Pastrami Beef & Pork	Beef & Pork	300°F	2–3 min	Tender	Wrap in foil with a teaspoon of water — pastrami should be steamy, not crisp.
Pita Bread Pizza & Bread	Pizza & Bread	320°F	1–2 min	Tender	Spray both sides with water so pita puffs instead of drying out.
Pork Chops Beef & Pork View recipe →	Beef & Pork	325°F	3–5 min	Tender	Lower temp is key — pork chops dry out faster than any other leftover.
Pot Pies Other	Other	325°F	6–8 min	Crispy	Foil-tent the crust for the first 4 minutes so the filling reaches temperature without burning the top.
Pot Roast Beef & Pork	Beef & Pork	300°F	4–6 min	Tender	Reheat in a ramekin with its own braising liquid so it tastes day-of.
Potstickers Asian	Asian	350°F	3–4 min	Crispy	Flip halfway so both the crispy and pleated sides get hot.
Pulled Pork Beef & Pork	Beef & Pork	300°F	3–5 min	Warmed	Put in a ramekin with a splash of broth or vinegar so it steams back to juicy.
Quesadillas Mexican	Mexican	350°F	3–4 min	Crispy	Flip halfway so both tortillas re-crisp.
Quiche Breakfast	Breakfast	300°F	4–5 min	Tender	Low temp is critical — eggs seize up fast at anything higher.
Risotto Pasta & Rice	Pasta & Rice	300°F	4–6 min	Warmed	Stir in a splash of broth first — the rice reabsorbs it as it reheats.
Roast Beef Beef & Pork	Beef & Pork	300°F	2–3 min	Tender	Very easy to overdo — pull at 2 minutes and let rest 30 seconds.
Roasted Potatoes Sides View recipe →	Sides	370°F	3–5 min	Crispy	High heat restores the crunchy edges that roasted potatoes lose in the fridge.
Roasted Veggies Veggies	Veggies	350°F	3–4 min	Crispy	Spread in a single layer so the edges re-caramelize.
Rotisserie Chicken (Pieces) Chicken	Chicken	325°F	3–5 min	Tender	Lower temp prevents drying. Brush the skin with a drop of oil if it looks dull. vs microwave: Skin crisps instead of going rubbery.
Salmon Seafood View recipe →	Seafood	300°F	3–4 min	Tender	Low and slow. High heat turns leftover salmon chalky. vs microwave: Stays flaky instead of releasing that classic microwave-fish smell.
Samosas Other	Other	350°F	3–4 min	Crispy	No oil needed. Flip halfway for even golden color.
Sausage Beef & Pork	Beef & Pork	325°F	3–4 min	Crispy	Prick the casing once so it doesn't split.
Sausage Patties Breakfast	Breakfast	330°F	2–3 min	Crispy	No oil needed — sausage fat renders and re-crisps the exterior.
Sesame Chicken Asian	Asian	350°F	3–4 min	Crispy	Sauce caramelizes fast — check at 3 minutes to avoid burnt sesame seeds.
Spring Rolls Fried Foods	Fried Foods	350°F	3–4 min	Crispy	The wrapper is thinner than an egg roll — check early.
Steak Beef & Pork	Beef & Pork	325°F	3–5 min	Tender	Let it come to room temp for 15 minutes first. Finish with a 30-second 400°F sear if you want the crust back. vs microwave: Medium-rare stays medium-rare instead of grey-brown.
Stir Fry Pasta & Rice View recipe →	Pasta & Rice	325°F	3–5 min	Crispy	Veggies revive fast — check at 2 minutes to avoid overcooking.
Stuffed Crust Pizza Slice Pizza & Bread	Pizza & Bread	340°F	4–5 min	Crispy	Watch the cheese pocket — cover loosely with foil if it starts to blister.
Stuffed Peppers Veggies	Veggies	320°F	4–6 min	Warmed	Stand upright so the filling heats through evenly.
Stuffed Shells Pasta & Rice	Pasta & Rice	300°F	5–7 min	Melty	Cover with foil so the shells don't dry out while the filling warms.
Stuffing Sides	Sides	320°F	3–5 min	Crispy	Spritz with broth so it doesn't dry out on the second round.
Tamales Mexican	Mexican	320°F	5–7 min	Tender	Keep them in their husks and spritz with water to steam-reheat.
Taquitos Fried Foods	Fried Foods	360°F	3–4 min	Crispy	Space them apart — contact points go soft in reheating.
Tater Tots Fried Foods View recipe →	Fried Foods	370°F	3–5 min	Crispy	Shake vigorously at the halfway mark so every side browns.
Tempura Asian	Asian	360°F	2–4 min	Crispy	Tempura batter is delicate — check at 2 minutes to avoid over-browning.
Teriyaki Chicken Asian	Asian	325°F	3–5 min	Tender	Lower heat protects the glaze. Brush with extra sauce after reheating.
Thick Crust Pizza Slice Pizza & Bread View recipe →	Pizza & Bread	350°F	4–6 min	Crispy	Cover cheese loosely with foil for the first 2 minutes so the crust finishes at the same time. vs microwave: Even heat instead of a molten top and cold middle.
Thin Crust Pizza Slice Pizza & Bread View recipe →	Pizza & Bread	350°F	3–4 min	Crispy	Place directly on the basket — no foil — to re-crisp the bottom. vs microwave: Crust stays crunchy instead of turning into a wet napkin.
Waffles Breakfast View recipe →	Breakfast	350°F	2–3 min	Crispy	Single layer, no stacking. This is the best use of an air fryer in the morning. vs microwave: Squares stay crisp in every pocket instead of steamy.
Whole Chicken (Portioned) Chicken	Chicken	325°F	5–7 min	Tender	Portion first so the meat heats evenly. Cover breast with foil if it's drying out.

AsparagusTender

Veggies · 350°F · 2–3 min

Thin spears get crisp in 2 minutes; fat spears need 3.

BaconCrispy

Beef & Pork · 350°F · 1–2 min

90 seconds is usually enough. Place on parchment if you want to catch the grease.

vs microwave: Crispier, less chewy. A completely different texture.

BagelsCrispy

Pizza & Bread · 330°F · 2–3 min

Sliced-side up for a lightly toasted interior.

Baked Chicken Breast (Sliced)Tender

Chicken · 300°F · 3–4 min

Slice before reheating and drizzle with a teaspoon of broth to keep it moist.

View recipe →

Baked PotatoCrispy

Veggies · 350°F · 4–6 min

Pierce the skin again before reheating to let steam escape.

View recipe →

Baked RavioliCrispy

Pasta & Rice · 320°F · 3–5 min

If breaded, reheat dry — no sauce on top or the crust goes soft.

Baked Sweet PotatoTender

Veggies · 350°F · 4–6 min

Natural sugars burn fast — check at 4 minutes.

View recipe →

Baked ZitiMelty

Pasta & Rice · 300°F · 5–8 min

Add a splash of water or marinara on top to prevent dry noodles.

BBQ ChickenTender

Chicken · 325°F · 4–6 min

Sauce will caramelize fast — check at 3 minutes and cover loosely if needed.

BBQ RibsTender

Beef & Pork · 325°F · 4–6 min

Wrap in foil with a tablespoon of water or apple juice for the first half.

BiscuitsTender

Pizza & Bread · 325°F · 2–3 min

Wrap loosely in foil to prevent over-browning.

View recipe →

Bread RollsCrispy

Pizza & Bread · 320°F · 2–3 min

Spritz with water before reheating for a fresh-from-the-oven crust.

Breakfast BurritoCrispy

Breakfast · 325°F · 5–7 min

Wrap in foil for the first half so the interior warms through before the tortilla crisps.

Breakfast SandwichMelty

Breakfast · 330°F · 3–4 min

Wrap in foil for the first 2 minutes, then unwrap for the last minute to crisp the bread.

BrisketTender

Beef & Pork · 300°F · 3–5 min

Slice across the grain first, then foil-wrap with a splash of beef broth.

BroccoliCrispy

Veggies · 350°F · 2–3 min

Reheats fast. Pull at 2 minutes for some char on the florets.

View recipe →

Brussels SproutsCrispy

Veggies · 360°F · 3–4 min

Brussels sprouts actually get better on reheat — more caramelized.

View recipe →

BurgersTender

Beef & Pork · 325°F · 3–4 min

Reheat patty alone, then rebuild. Toasting the bun for the last 30 seconds is optional but great.

View recipe →

BurritosCrispy

Mexican · 325°F · 5–7 min

Wrap in foil for the first 3 minutes so the filling warms before the tortilla crisps.

CalzoneCrispy

Pizza & Bread · 325°F · 5–7 min

Pierce the top twice so steam escapes and the crust shatters on the first bite.

View recipe →

Chicken CutletsCrispy

Chicken · 350°F · 3–4 min

Thin cutlets reheat fast — check at 3 minutes to avoid drying.

View recipe →

Chicken NuggetsCrispy

Fried Foods · 370°F · 3–4 min

Shake the basket at 90 seconds for 360° crispness.

Chicken ParmesanMelty

Chicken · 325°F · 4–6 min

Sauce on top, not under — keeps the breaded cutlet from going soggy.

View recipe →

Chicken TendersCrispy

Fried Foods · 370°F · 3–5 min

Don't overlap. Flip once at the halfway point.

View recipe →

Chicken ThighsCrispy

Chicken · 325°F · 4–5 min

Skin-up, no oil — the thigh fat re-crisps the skin on its own.

View recipe →

Chicken WingsCrispy

Chicken · 360°F · 4–5 min

No sauce during reheat — toss fresh sauce after so the skin stays crispy.

vs microwave: Re-renders the skin; microwaves leave wings flabby.

View recipe →

ChimichangasCrispy

Mexican · 350°F · 4–5 min

Flip once — the bottom goes golden fastest.

ChurrosCrispy

Mexican · 350°F · 2–3 min

Roll in fresh cinnamon sugar after reheating for that just-fried hit.

View recipe →

Cinnamon RollsTender

Breakfast · 320°F · 2–3 min

Add the glaze after reheating — glaze in the air fryer turns to caramel.

View recipe →

CodTender

Seafood · 300°F · 3–4 min

A squeeze of lemon before reheating brightens the fish back up.

Cooked ShrimpWarmed

Seafood · 300°F · 2–3 min

Shrimp are cooked through already — you're just warming them. 2 minutes max.

Corn on the CobTender

Veggies · 350°F · 3–4 min

Brush with butter before reheating so the kernels don't shrivel.

View recipe →

CornbreadTender

Sides · 320°F · 2–3 min

Brush with melted butter before reheating for a softer crumb.

Crab CakesCrispy

Seafood · 325°F · 3–4 min

A light mist of oil restores that golden crust.

Crab RangoonCrispy

Fried Foods · 350°F · 2–3 min

These crisp fast. Start at 2 minutes and add 30 seconds if needed.

View recipe →

CroissantsCrispy

Pizza & Bread · 300°F · 2–3 min

Low and slow — high heat will burn the flaky layers before the middle warms.

vs microwave: Layers stay flaky instead of collapsing into chewiness.

Deep Dish PizzaMelty

Pizza & Bread · 325°F · 6–8 min

Lower temp, longer time — you need the center to come up without burning the top.

vs microwave: Cheese melts evenly instead of boiling.

Dim Sum (Steamed)Tender

Asian · 300°F · 3–4 min

Spritz with water and lay on parchment — you're steaming, not frying.

Dumplings (Cooked)Crispy

Asian · 350°F · 3–4 min

Spritz tops with water so the dough tenderizes while the bottom re-sears.

Egg RollsCrispy

Fried Foods · 350°F · 3–4 min

Turn once so all sides crisp evenly.

EmpanadasCrispy

Mexican · 330°F · 3–4 min

No oil needed — the dough has plenty of fat already.

View recipe →

EnchiladasMelty

Mexican · 300°F · 4–6 min

Cover with foil so the sauce doesn't scorch before the middle warms.

FalafelCrispy

Other · 350°F · 3–4 min

Dry-reheat first, then dress in tahini or yogurt after.

Fish & ChipsCrispy

Seafood · 360°F · 3–5 min

Reheat fish and chips together — fries re-crisp in the same window.

Fish Tacos (Filling Only)Crispy

Seafood · 325°F · 2–3 min

Reheat the fish alone, then rebuild the taco so the tortilla stays soft.

FocacciaCrispy

Pizza & Bread · 320°F · 2–3 min

Brush the top with a little olive oil before reheating.

French FriesCrispy

Fried Foods · 370°F · 3–4 min

Shake the basket halfway — no oil needed, the surface still has plenty.

vs microwave: Fries come back to life; microwaved fries are limp forever.

View recipe →

French ToastCrispy

Breakfast · 330°F · 2–3 min

A tiny pat of butter on top before reheating revives the exterior.

View recipe →

Fried ChickenCrispy

Fried Foods · 370°F · 4–6 min

Let the chicken sit out 10 minutes first so the center warms evenly.

vs microwave: Skin re-crisps instead of turning to rubber.

View recipe →

Fried FishCrispy

Fried Foods · 350°F · 3–5 min

Lower temp keeps the fish from drying while the batter re-crisps.

Fried Fish Sandwich (Patty Only)Crispy

Seafood · 350°F · 3–4 min

Reheat the patty alone, then rebuild with fresh bun and toppings.

Fried RiceCrispy

Pasta & Rice · 350°F · 3–5 min

Break up any clumps first and sprinkle a teaspoon of water across the top.

vs microwave: Gets wok-style crispy edges that microwaves can't touch.

Fried ShrimpCrispy

Fried Foods · 350°F · 2–3 min

Shrimp are tiny — check at 90 seconds to avoid rubbery shrimp.

View recipe →

Fried TofuCrispy

Asian · 370°F · 3–4 min

High heat brings the crust back. No oil needed.

View recipe →

FrittataTender

Breakfast · 300°F · 3–4 min

Slice before reheating so the heat penetrates evenly.

Garlic BreadCrispy

Pizza & Bread · 330°F · 2–3 min

Butter-side up. Two minutes is almost always enough.

vs microwave: Edges crisp; microwaves turn garlic bread into a sponge.

View recipe →

General Tso's ChickenCrispy

Asian · 350°F · 3–5 min

Reheat chicken alone, then re-toss in the sauce for that takeout gloss.

Green Bean CasseroleMelty

Veggies · 320°F · 4–6 min

Top with a handful of fresh crispy onions in the last 60 seconds.

Grilled ChickenTender

Chicken · 300°F · 3–4 min

Add a splash of broth or lemon juice before reheating to revive the surface.

Ham (Sliced)Tender

Beef & Pork · 300°F · 2–3 min

Brush with a glaze or a little juice to keep slices from curling.

Hard Shell TacosCrispy

Mexican · 350°F · 2–3 min

Prop them upright in the basket so the shell re-crisps while the filling warms.

Hash Brown PattiesCrispy

Breakfast · 360°F · 3–4 min

Crank to 370°F for the last 30 seconds if you want diner-level crunch.

Hash BrownsCrispy

Fried Foods · 370°F · 3–4 min

Reheat in a single layer so the edges crisp up like new.

Jalapeño PoppersMelty

Fried Foods · 350°F · 3–4 min

Place seam-up so the filling stays put.

View recipe →

Korean Fried ChickenCrispy

Chicken · 360°F · 3–5 min

Reheat first, then re-toss in sauce to keep that signature lacquered crust.

View recipe →

LasagnaMelty

Pasta & Rice · 300°F · 6–10 min

Foil on for the first 5 minutes, off for the last 2 to brown the top.

Leftover Takeout (Assorted)Warmed

Other · 325°F · 3–5 min

When in doubt, 325°F for 4 minutes covers most takeout safely.

Lo MeinWarmed

Asian · 325°F · 3–5 min

Loosen noodles first and sprinkle with a teaspoon of water.

Loaded FriesMelty

Sides · 350°F · 3–4 min

Lower than plain fries so cheese and toppings don't scorch.

View recipe →

Mac & CheeseMelty

Pasta & Rice · 300°F · 4–6 min

Stir in a splash of milk before reheating — creamy sauces break without moisture.

Mashed Potatoes (in Ramekin)Warmed

Sides · 300°F · 4–6 min

Dot the top with butter and cover loosely with foil.

MeatballsTender

Beef & Pork · 325°F · 3–5 min

Reheat naked, then add sauce after so the exteriors stay firm.

MeatloafTender

Beef & Pork · 300°F · 4–6 min

Slice first — slices reheat in half the time of a whole loaf.

Mozzarella SticksMelty

Fried Foods · 350°F · 2–3 min

Watch closely. Two minutes can separate molten from exploded.

vs microwave: Breading crisps; microwaves just turn them into cheese puddles.

View recipe →

NaanTender

Pizza & Bread · 330°F · 1–2 min

Spritz with water — naan is all about the tender-chewy-crispy contrast.

NachosMelty

Sides · 330°F · 2–3 min

Add cold toppings (salsa, sour cream) after — only reheat the chips, cheese, and protein.

Onion RingsCrispy

Fried Foods · 370°F · 3–4 min

Single layer — overlap and the breading goes soggy where it touches.

Orange ChickenCrispy

Asian · 350°F · 3–5 min

Same as General Tso's — sauce-on-the-side reheating keeps the crust intact.

PancakesTender

Breakfast · 320°F · 2–3 min

Stack no more than three high. Flip once at 90 seconds.

Pasta BakeMelty

Pasta & Rice · 300°F · 5–8 min

Cover with foil for the first 4 minutes so the top doesn't burn before the middle warms.

vs microwave: Cheesy top crisps up instead of going rubbery.

Pasties (Hand Pies)Crispy

Other · 330°F · 4–6 min

Moderate heat protects the crust while the dense filling warms.

PastramiTender

Beef & Pork · 300°F · 2–3 min

Wrap in foil with a teaspoon of water — pastrami should be steamy, not crisp.

Pita BreadTender

Pizza & Bread · 320°F · 1–2 min

Spray both sides with water so pita puffs instead of drying out.

Pork ChopsTender

Beef & Pork · 325°F · 3–5 min

Lower temp is key — pork chops dry out faster than any other leftover.

View recipe →

Pot PiesCrispy

Other · 325°F · 6–8 min

Foil-tent the crust for the first 4 minutes so the filling reaches temperature without burning the top.

Pot RoastTender

Beef & Pork · 300°F · 4–6 min

Reheat in a ramekin with its own braising liquid so it tastes day-of.

PotstickersCrispy

Asian · 350°F · 3–4 min

Flip halfway so both the crispy and pleated sides get hot.

Pulled PorkWarmed

Beef & Pork · 300°F · 3–5 min

Put in a ramekin with a splash of broth or vinegar so it steams back to juicy.

QuesadillasCrispy

Mexican · 350°F · 3–4 min

Flip halfway so both tortillas re-crisp.

QuicheTender

Breakfast · 300°F · 4–5 min

Low temp is critical — eggs seize up fast at anything higher.

RisottoWarmed

Pasta & Rice · 300°F · 4–6 min

Stir in a splash of broth first — the rice reabsorbs it as it reheats.

Roast BeefTender

Beef & Pork · 300°F · 2–3 min

Very easy to overdo — pull at 2 minutes and let rest 30 seconds.

Roasted PotatoesCrispy

Sides · 370°F · 3–5 min

High heat restores the crunchy edges that roasted potatoes lose in the fridge.

View recipe →

Roasted VeggiesCrispy

Veggies · 350°F · 3–4 min

Spread in a single layer so the edges re-caramelize.

Rotisserie Chicken (Pieces)Tender

Chicken · 325°F · 3–5 min

Lower temp prevents drying. Brush the skin with a drop of oil if it looks dull.

vs microwave: Skin crisps instead of going rubbery.

SalmonTender

Seafood · 300°F · 3–4 min

Low and slow. High heat turns leftover salmon chalky.

vs microwave: Stays flaky instead of releasing that classic microwave-fish smell.

View recipe →

SamosasCrispy

Other · 350°F · 3–4 min

No oil needed. Flip halfway for even golden color.

SausageCrispy

Beef & Pork · 325°F · 3–4 min

Prick the casing once so it doesn't split.

Sausage PattiesCrispy

Breakfast · 330°F · 2–3 min

No oil needed — sausage fat renders and re-crisps the exterior.

Sesame ChickenCrispy

Asian · 350°F · 3–4 min

Sauce caramelizes fast — check at 3 minutes to avoid burnt sesame seeds.

Spring RollsCrispy

Fried Foods · 350°F · 3–4 min

The wrapper is thinner than an egg roll — check early.

SteakTender

Beef & Pork · 325°F · 3–5 min

Let it come to room temp for 15 minutes first. Finish with a 30-second 400°F sear if you want the crust back.

vs microwave: Medium-rare stays medium-rare instead of grey-brown.

Stir FryCrispy

Pasta & Rice · 325°F · 3–5 min

Veggies revive fast — check at 2 minutes to avoid overcooking.

View recipe →

Stuffed Crust Pizza SliceCrispy

Pizza & Bread · 340°F · 4–5 min

Watch the cheese pocket — cover loosely with foil if it starts to blister.

Stuffed PeppersWarmed

Veggies · 320°F · 4–6 min

Stand upright so the filling heats through evenly.

Stuffed ShellsMelty

Pasta & Rice · 300°F · 5–7 min

Cover with foil so the shells don't dry out while the filling warms.

StuffingCrispy

Sides · 320°F · 3–5 min

Spritz with broth so it doesn't dry out on the second round.

TamalesTender

Mexican · 320°F · 5–7 min

Keep them in their husks and spritz with water to steam-reheat.

TaquitosCrispy

Fried Foods · 360°F · 3–4 min

Space them apart — contact points go soft in reheating.

Tater TotsCrispy

Fried Foods · 370°F · 3–5 min

Shake vigorously at the halfway mark so every side browns.

View recipe →

TempuraCrispy

Asian · 360°F · 2–4 min

Tempura batter is delicate — check at 2 minutes to avoid over-browning.

Teriyaki ChickenTender

Asian · 325°F · 3–5 min

Lower heat protects the glaze. Brush with extra sauce after reheating.

Thick Crust Pizza SliceCrispy

Pizza & Bread · 350°F · 4–6 min

Cover cheese loosely with foil for the first 2 minutes so the crust finishes at the same time.

vs microwave: Even heat instead of a molten top and cold middle.

View recipe →

Thin Crust Pizza SliceCrispy

Pizza & Bread · 350°F · 3–4 min

Place directly on the basket — no foil — to re-crisp the bottom.

vs microwave: Crust stays crunchy instead of turning into a wet napkin.

View recipe →

WafflesCrispy

Breakfast · 350°F · 2–3 min

Single layer, no stacking. This is the best use of an air fryer in the morning.

vs microwave: Squares stay crisp in every pocket instead of steamy.

View recipe →

Whole Chicken (Portioned)Tender

Chicken · 325°F · 5–7 min

Portion first so the meat heats evenly. Cover breast with foil if it's drying out.

Showing 116 of 116 foods. Times assume leftovers from the fridge in a preheated basket air fryer.

Air Fryer Pepperoni Pizza

Reheats at 350°F in 4 min — tastes fresh.

Southern Fried Chicken

Best-in-class reheat candidate — 370°F, 5 min.

Homemade French Fries

Cook double; reheat leftovers at 370°F for 3 min.

Crispy Buffalo Wings

Sauce after reheat — 360°F for 4–5 min.

Frequently asked questions

Can you reheat all foods in the air fryer?

What temperature should I use to reheat food in the air fryer?

How do you reheat pizza in the air fryer?

How do you reheat fried chicken in the air fryer?

Does the air fryer make food crispy again?

Can I reheat food from the refrigerator straight in the air fryer?

Can you reheat food that has sauce or gravy?

Should I spray food with oil before reheating?

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