Air fryer reheating chart
Find your food below for a reheating temperature, time range and tips. These settings are starting points for refrigerated leftovers; thickness, portion size and your air fryer affect the time needed.
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Check leftovers reach 165°F throughout with a food thermometer. Timing alone cannot confirm doneness. USDA reheating guidance.
Pizza & Bread
| Food | Temp | Time | Notes |
|---|---|---|---|
| Thin Crust Pizza Slice | 350°F | 3-4 min | Place directly on the basket — no foil — to re-crisp the bottom. |
| Thick Crust Pizza Slice | 350°F | 4-6 min | Cover cheese loosely with foil for the first 2 minutes so the crust finishes at the same time. |
| Deep Dish Pizza | 325°F | 6-8 min | Lower temp, longer time — you need the center to come up without burning the top. |
| Stuffed Crust Pizza Slice | 340°F | 4-5 min | Watch the cheese pocket — cover loosely with foil if it starts to blister. |
| Calzone | 325°F | 5-7 min | Pierce the top twice so steam escapes and the crust shatters on the first bite. |
| Garlic Bread | 330°F | 2-3 min | Butter-side up. Two minutes is almost always enough. |
| Bread Rolls | 320°F | 2-3 min | Spritz with water before reheating for a fresh-from-the-oven crust. |
| Biscuits | 325°F | 2-3 min | Wrap loosely in foil to prevent over-browning. |
| Bagels | 330°F | 2-3 min | Sliced-side up for a lightly toasted interior. |
| Croissants | 300°F | 2-3 min | Low and slow — high heat will burn the flaky layers before the middle warms. |
| Focaccia | 320°F | 2-3 min | Brush the top with a little olive oil before reheating. |
| Naan | 330°F | 1-2 min | Spritz with water — naan is all about the tender-chewy-crispy contrast. |
| Pita Bread | 320°F | 1-2 min | Spray both sides with water so pita puffs instead of drying out. |
Fried Foods
| Food | Temp | Time | Notes |
|---|---|---|---|
| French Fries | 370°F | 3-4 min | Shake the basket halfway — no oil needed, the surface still has plenty. |
| Onion Rings | 370°F | 3-4 min | Single layer — overlap and the breading goes soggy where it touches. |
| Mozzarella Sticks | 350°F | 2-3 min | Watch closely. Two minutes can separate molten from exploded. |
| Jalapeño Poppers | 350°F | 3-4 min | Place seam-up so the filling stays put. |
| Chicken Tenders | 370°F | 3-5 min | Don't overlap. Flip once at the halfway point. |
| Fried Chicken | 370°F | 4-6 min | Let the chicken sit out 10 minutes first so the center warms evenly. |
| Chicken Nuggets | 370°F | 3-4 min | Shake the basket at 90 seconds for 360° crispness. |
| Fried Fish | 350°F | 3-5 min | Lower temp keeps the fish from drying while the batter re-crisps. |
| Fried Shrimp | 350°F | 2-3 min | Shrimp are tiny — check at 90 seconds to avoid rubbery shrimp. |
| Tater Tots | 370°F | 3-5 min | Shake vigorously at the halfway mark so every side browns. |
| Hash Browns | 370°F | 3-4 min | Reheat in a single layer so the edges crisp up like new. |
| Egg Rolls | 350°F | 3-4 min | Turn once so all sides crisp evenly. |
| Spring Rolls | 350°F | 3-4 min | The wrapper is thinner than an egg roll — check early. |
| Taquitos | 360°F | 3-4 min | Space them apart — contact points go soft in reheating. |
| Crab Rangoon | 350°F | 2-3 min | These crisp fast. Start at 2 minutes and add 30 seconds if needed. |
Chicken
| Food | Temp | Time | Notes |
|---|---|---|---|
| Rotisserie Chicken (Pieces) | 325°F | 3-5 min | Lower temp prevents drying. Brush the skin with a drop of oil if it looks dull. |
| Baked Chicken Breast (Sliced) | 300°F | 3-4 min | Slice before reheating and drizzle with a teaspoon of broth to keep it moist. |
| Chicken Wings | 360°F | 4-5 min | No sauce during reheat — toss fresh sauce after so the skin stays crispy. |
| BBQ Chicken | 325°F | 4-6 min | Sauce will caramelize fast — check at 3 minutes and cover loosely if needed. |
| Chicken Parmesan | 325°F | 4-6 min | Sauce on top, not under — keeps the breaded cutlet from going soggy. |
| Grilled Chicken | 300°F | 3-4 min | Add a splash of broth or lemon juice before reheating to revive the surface. |
| Chicken Cutlets | 350°F | 3-4 min | Thin cutlets reheat fast — check at 3 minutes to avoid drying. |
| Chicken Thighs | 325°F | 4-5 min | Skin-up, no oil — the thigh fat re-crisps the skin on its own. |
| Whole Chicken (Portioned) | 325°F | 5-7 min | Portion first so the meat heats evenly. Cover breast with foil if it's drying out. |
| Korean Fried Chicken | 360°F | 3-5 min | Reheat first, then re-toss in sauce to keep that signature lacquered crust. |
Beef & Pork
| Food | Temp | Time | Notes |
|---|---|---|---|
| Steak | 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. |
| Burgers | 325°F | 3-4 min | Reheat patty alone, then rebuild. Toasting the bun for the last 30 seconds is optional but great. |
| Meatloaf | 300°F | 4-6 min | Slice first — slices reheat in half the time of a whole loaf. |
| Meatballs | 325°F | 3-5 min | Reheat naked, then add sauce after so the exteriors stay firm. |
| BBQ Ribs | 325°F | 4-6 min | Wrap in foil with a tablespoon of water or apple juice for the first half. |
| Pulled Pork | 300°F | 3-5 min | Put in a ramekin with a splash of broth or vinegar so it steams back to juicy. |
| Pork Chops | 325°F | 3-5 min | Lower temp is key — pork chops dry out faster than any other leftover. |
| Bacon | 350°F | 1-2 min | 90 seconds is usually enough. Place on parchment if you want to catch the grease. |
| Sausage | 325°F | 3-4 min | Prick the casing once so it doesn't split. |
| Ham (Sliced) | 300°F | 2-3 min | Brush with a glaze or a little juice to keep slices from curling. |
| Pastrami | 300°F | 2-3 min | Wrap in foil with a teaspoon of water — pastrami should be steamy, not crisp. |
| Brisket | 300°F | 3-5 min | Slice across the grain first, then foil-wrap with a splash of beef broth. |
| Roast Beef | 300°F | 2-3 min | Very easy to overdo — pull at 2 minutes and let rest 30 seconds. |
| Pot Roast | 300°F | 4-6 min | Reheat in a ramekin with its own braising liquid so it tastes day-of. |
Seafood
| Food | Temp | Time | Notes |
|---|---|---|---|
| Salmon | 300°F | 3-4 min | Low and slow. High heat turns leftover salmon chalky. |
| Cod | 300°F | 3-4 min | A squeeze of lemon before reheating brightens the fish back up. |
| Fish & Chips | 360°F | 3-5 min | Reheat fish and chips together — fries re-crisp in the same window. |
| Fried Fish Sandwich (Patty Only) | 350°F | 3-4 min | Reheat the patty alone, then rebuild with fresh bun and toppings. |
| Cooked Shrimp | 300°F | 2-3 min | Shrimp are cooked through already — you're just warming them. 2 minutes max. |
| Crab Cakes | 325°F | 3-4 min | A light mist of oil restores that golden crust. |
| Fish Tacos (Filling Only) | 325°F | 2-3 min | Reheat the fish alone, then rebuild the taco so the tortilla stays soft. |
Pasta & Rice
| Food | Temp | Time | Notes |
|---|---|---|---|
| Pasta Bake | 300°F | 5-8 min | Cover with foil for the first 4 minutes so the top doesn't burn before the middle warms. |
| Lasagna | 300°F | 6-10 min | Foil on for the first 5 minutes, off for the last 2 to brown the top. |
| Baked Ziti | 300°F | 5-8 min | Add a splash of water or marinara on top to prevent dry noodles. |
| Mac & Cheese | 300°F | 4-6 min | Stir in a splash of milk before reheating — creamy sauces break without moisture. |
| Fried Rice | 350°F | 3-5 min | Break up any clumps first and sprinkle a teaspoon of water across the top. |
| Stir Fry | 325°F | 3-5 min | Veggies revive fast — check at 2 minutes to avoid overcooking. |
| Risotto | 300°F | 4-6 min | Stir in a splash of broth first — the rice reabsorbs it as it reheats. |
| Stuffed Shells | 300°F | 5-7 min | Cover with foil so the shells don't dry out while the filling warms. |
| Baked Ravioli | 320°F | 3-5 min | If breaded, reheat dry — no sauce on top or the crust goes soft. |
Veggies
| Food | Temp | Time | Notes |
|---|---|---|---|
| Roasted Veggies | 350°F | 3-4 min | Spread in a single layer so the edges re-caramelize. |
| Baked Potato | 350°F | 4-6 min | Pierce the skin again before reheating to let steam escape. |
| Baked Sweet Potato | 350°F | 4-6 min | Natural sugars burn fast — check at 4 minutes. |
| Brussels Sprouts | 360°F | 3-4 min | Brussels sprouts actually get better on reheat — more caramelized. |
| Broccoli | 350°F | 2-3 min | Reheats fast. Pull at 2 minutes for some char on the florets. |
| Asparagus | 350°F | 2-3 min | Thin spears get crisp in 2 minutes; fat spears need 3. |
| Stuffed Peppers | 320°F | 4-6 min | Stand upright so the filling heats through evenly. |
| Green Bean Casserole | 320°F | 4-6 min | Top with a handful of fresh crispy onions in the last 60 seconds. |
| Corn on the Cob | 350°F | 3-4 min | Brush with butter before reheating so the kernels don't shrivel. |
Breakfast
| Food | Temp | Time | Notes |
|---|---|---|---|
| Pancakes | 320°F | 2-3 min | Stack no more than three high. Flip once at 90 seconds. |
| Waffles | 350°F | 2-3 min | Single layer, no stacking. This is the best use of an air fryer in the morning. |
| French Toast | 330°F | 2-3 min | A tiny pat of butter on top before reheating revives the exterior. |
| Breakfast Sandwich | 330°F | 3-4 min | Wrap in foil for the first 2 minutes, then unwrap for the last minute to crisp the bread. |
| Breakfast Burrito | 325°F | 5-7 min | Wrap in foil for the first half so the interior warms through before the tortilla crisps. |
| Quiche | 300°F | 4-5 min | Low temp is critical — eggs seize up fast at anything higher. |
| Frittata | 300°F | 3-4 min | Slice before reheating so the heat penetrates evenly. |
| Cinnamon Rolls | 320°F | 2-3 min | Add the glaze after reheating — glaze in the air fryer turns to caramel. |
| Sausage Patties | 330°F | 2-3 min | No oil needed — sausage fat renders and re-crisps the exterior. |
| Hash Brown Patties | 360°F | 3-4 min | Crank to 370°F for the last 30 seconds if you want diner-level crunch. |
Asian
| Food | Temp | Time | Notes |
|---|---|---|---|
| Lo Mein | 325°F | 3-5 min | Loosen noodles first and sprinkle with a teaspoon of water. |
| Sesame Chicken | 350°F | 3-4 min | Sauce caramelizes fast — check at 3 minutes to avoid burnt sesame seeds. |
| General Tso's Chicken | 350°F | 3-5 min | Reheat chicken alone, then re-toss in the sauce for that takeout gloss. |
| Orange Chicken | 350°F | 3-5 min | Same as General Tso's — sauce-on-the-side reheating keeps the crust intact. |
| Dumplings (Cooked) | 350°F | 3-4 min | Spritz tops with water so the dough tenderizes while the bottom re-sears. |
| Potstickers | 350°F | 3-4 min | Flip halfway so both the crispy and pleated sides get hot. |
| Fried Tofu | 370°F | 3-4 min | High heat brings the crust back. No oil needed. |
| Tempura | 360°F | 2-4 min | Tempura batter is delicate — check at 2 minutes to avoid over-browning. |
| Teriyaki Chicken | 325°F | 3-5 min | Lower heat protects the glaze. Brush with extra sauce after reheating. |
| Dim Sum (Steamed) | 300°F | 3-4 min | Spritz with water and lay on parchment — you're steaming, not frying. |
Mexican
| Food | Temp | Time | Notes |
|---|---|---|---|
| Hard Shell Tacos | 350°F | 2-3 min | Prop them upright in the basket so the shell re-crisps while the filling warms. |
| Quesadillas | 350°F | 3-4 min | Flip halfway so both tortillas re-crisp. |
| Burritos | 325°F | 5-7 min | Wrap in foil for the first 3 minutes so the filling warms before the tortilla crisps. |
| Chimichangas | 350°F | 4-5 min | Flip once — the bottom goes golden fastest. |
| Enchiladas | 300°F | 4-6 min | Cover with foil so the sauce doesn't scorch before the middle warms. |
| Empanadas | 330°F | 3-4 min | No oil needed — the dough has plenty of fat already. |
| Tamales | 320°F | 5-7 min | Keep them in their husks and spritz with water to steam-reheat. |
| Churros | 350°F | 2-3 min | Roll in fresh cinnamon sugar after reheating for that just-fried hit. |
Sides
| Food | Temp | Time | Notes |
|---|---|---|---|
| Mashed Potatoes (in Ramekin) | 300°F | 4-6 min | Dot the top with butter and cover loosely with foil. |
| Cornbread | 320°F | 2-3 min | Brush with melted butter before reheating for a softer crumb. |
| Stuffing | 320°F | 3-5 min | Spritz with broth so it doesn't dry out on the second round. |
| Roasted Potatoes | 370°F | 3-5 min | High heat restores the crunchy edges that roasted potatoes lose in the fridge. |
| Loaded Fries | 350°F | 3-4 min | Lower than plain fries so cheese and toppings don't scorch. |
| Nachos | 330°F | 2-3 min | Add cold toppings (salsa, sour cream) after — only reheat the chips, cheese, and protein. |
Other
| Food | Temp | Time | Notes |
|---|---|---|---|
| Leftover Takeout (Assorted) | 325°F | 3-5 min | When in doubt, 325°F for 4 minutes covers most takeout safely. |
| Samosas | 350°F | 3-4 min | No oil needed. Flip halfway for even golden color. |
| Falafel | 350°F | 3-4 min | Dry-reheat first, then dress in tahini or yogurt after. |
| Pot Pies | 325°F | 6-8 min | Foil-tent the crust for the first 4 minutes so the filling reaches temperature without burning the top. |
| Pasties (Hand Pies) | 330°F | 4-6 min | Moderate heat protects the crust while the dense filling warms. |
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Questions people ask
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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