Quick answer: Reheat most leftovers in an air fryer at 160–180°C (320–350°F) for 3–10 minutes, in a single layer, with no preheat. Pizza takes 3–6 minutes at 160°C, chips 3–5 minutes at 190°C, and fried chicken 8–12 minutes at 180°C. Whatever you reheat, it must be steaming hot all the way through: at least 75°C (165°F) in the centre under UK Food Standards Agency guidance, or 74°C under Canadian guidance. Only reheat leftovers once.
An air fryer is the best way to bring back anything that was crispy the first time, like pizza, chips, wings, roast potatoes and takeaway sides, because it crisps the outside instead of steaming it soggy like a microwave. Below is a full times-and-temperatures chart, the food-safety rules, and what you shouldn’t reheat this way.
Air Fryer Reheating Times and Temperatures Chart
Times are for food straight from the fridge, in a single layer, without preheating. Thick or large portions need the longer end. Check the centre is piping hot before eating.
| Leftover | Temperature | Time | Tip |
|---|---|---|---|
| Pizza slices (thin crust) | 160°C / 320°F | 3–4 min | Lower temp stops the crust going hard |
| Pizza slices (thick or deep pan) | 160°C / 320°F | 5–6 min | Cover loosely with foil for the first 3 min |
| Chips and fries | 190°C / 375°F | 3–5 min | Shake halfway; a light spray of oil helps |
| Roast potatoes | 190°C / 375°F | 5–7 min | Cut large ones in half |
| Chicken wings | 180°C / 350°F | 4–6 min | Sauce again after reheating |
| Fried chicken pieces (bone-in) | 180°C / 350°F | 8–12 min | Turn halfway; check the centre is 75°C |
| Roast chicken (portions) | 170°C / 340°F | 6–10 min | Wrap breast meat in foil to stop it drying |
| Chicken nuggets, tenders | 180°C / 350°F | 3–5 min | Single layer only |
| Fish and chips (battered fish) | 180°C / 350°F | 5–7 min | Put the chips in for the last 4 minutes |
| Spring rolls, samosas, pakoras | 180°C / 350°F | 4–6 min | Crisp again without extra oil |
| Roast vegetables | 180°C / 350°F | 4–6 min | Shake halfway |
| Sausage rolls, pasties, pies | 160°C / 320°F | 6–10 min | Foil over the top if the pastry darkens |
| Croissants, pastries | 150°C / 300°F | 2–3 min | Watch closely; they brown fast |
| Bread rolls, naan, garlic bread | 160°C / 320°F | 2–3 min | Sprinkle naan with a few drops of water |
| Steak (sliced or whole) | 150°C / 300°F | 4–8 min | Low and gentle to keep it pink |
| Salmon or white fish fillet | 160°C / 320°F | 4–6 min | Cover with foil to keep it moist |
| Pasta bake, lasagne (in a dish) | 160°C / 320°F | 10–15 min | Oven-safe dish, foil on for the first 8 min |
| Quiche, frittata (slice) | 160°C / 320°F | 6–8 min | Foil over the top for the first half |
| Burgers (patty only) | 170°C / 340°F | 4–6 min | Reheat the bun separately for 1 min |
Cooking from scratch instead? Our cooking time calculator covers fresh and frozen food.
How to Reheat Leftovers in an Air Fryer
- Take the food out of the fridge and spread it in a single layer. Overlapping food reheats unevenly; work in batches if needed.
- Don’t preheat. Starting from cold heats the centre before the outside dries out. (Here’s when you should preheat.)
- Add a little moisture or oil if needed. A light spray of oil revives chips and roast potatoes; a teaspoon of water or a foil cover keeps meat, rice dishes and pasta from drying out.
- Use a dish for saucy food. Pasta, curries and stews go in an oven-safe dish, not straight in the basket. See can you put glass in an air fryer for which dishes are safe.
- Reheat at 160–180°C using the chart, shaking or turning halfway.
- Check it’s piping hot in the middle. Use a probe thermometer if you have one: 75°C (165°F) or above.
How to Reheat Pizza in an Air Fryer
Pizza is the leftover people reheat in an air fryer most, and it’s easy to overdo. Constantly moving hot air dries out the crust quickly, so the trick is a lower temperature than you’d expect.
- Place 1–3 slices in the basket without overlapping. A piece of perforated parchment underneath stops cheese sticking.
- Air fry at 160°C (320°F) for 3–4 minutes for thin crust, or 5–6 minutes for deep pan.
- For a softer crust, lightly dampen the edge of the crust with wet fingers first. For thick slices, cover loosely with foil for the first half so the cheese melts before the base burns.
Raw toppings like fresh rocket or pesto added after baking are better eaten cold or added again after reheating.
Reheating Takeaway in an Air Fryer
An air fryer brings fried takeaway food back to life far better than a microwave. Chips, battered fish, onion bhajis, spring rolls, fried chicken and kebab meat all crisp up again in 4–8 minutes at 180°C. Take the food out of any foil trays, cardboard or plastic containers first; paper and card can catch in the fan.
Sauces, curries and gravies are better reheated in a pan or microwave, then combined with air-fried crispy sides.
Food-Safety Rules for Reheating Leftovers
- Reheat until steaming hot all the way through. The UK Food Standards Agency recommends at least 75°C (165°F) in the centre for 30 seconds; Health Canada recommends 74°C (165°F) for leftovers.
- Only reheat once. The FSA advises against reheating food more than once, because each cool-down gives bacteria another chance to grow.
- Cool and refrigerate within 2 hours of cooking, and eat leftovers within about 2 days (up to 3–4 days for some foods in Canadian guidance).
- Take extra care with rice. Cooked rice can carry Bacillus cereus spores. Cool it quickly, refrigerate it within an hour if you can, and reheat it only once until steaming hot. A microwave or pan is better for rice than an air fryer.
- Defrost frozen leftovers in the fridge, not on the counter, before reheating.
Source: the Food Standards Agency’s guidance, as reported by Which? (best ways to reheat takeaways).
What Not to Reheat in an Air Fryer
- Soups, stews and very wet curries unless they’re in an oven-safe dish. A pan or microwave is faster.
- Plain rice, which dries out and hardens; use a microwave with a splash of water.
- Leafy salads and raw toppings.
- Anything in plastic, polystyrene or cardboard packaging.
- Cheese-heavy food with nothing underneath, which drips onto the basket and smokes. If it does, see why is my air fryer smoking.
Not sure whether the air fryer or the microwave is the better choice for a particular leftover? Read air fryer vs microwave. For pasta in sauce, we have a full guide to reheating spaghetti in an air fryer.
Frequently Asked Questions
What temperature do you reheat food in an air fryer?
160–180°C (320–350°F) suits most leftovers. Use 190°C for chips and roast potatoes, and a gentler 150°C for steak and pastries. Whatever the setting, the centre should reach 75°C (165°F).
How long do you reheat food in an air fryer?
Most leftovers take 3–10 minutes. Pizza and chips take 3–5 minutes, chicken wings 4–6 minutes, bone-in fried chicken 8–12 minutes, and pasta bakes in a dish 10–15 minutes.
Is it better to reheat food in an air fryer or microwave?
An air fryer is better for anything that should be crispy, like pizza, chips, fried chicken and pastry. A microwave is faster and better for soups, rice, stews and other wet food.
Do you need to preheat an air fryer to reheat food?
No. Starting from cold heats the food more evenly and stops the outside drying out before the middle is hot.
Can you reheat rice in an air fryer?
You can in a covered oven-safe dish with a splash of water, but a microwave or pan works better. Cool rice quickly, keep it in the fridge, reheat it only once and make sure it’s steaming hot throughout.
How many times can you reheat leftovers?
Only once. The UK Food Standards Agency advises against reheating food more than once, so reheat just the portion you’re going to eat.
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