Air Fry runs hotter with the fan at full speed, for crisp surfaces fast. Roast is usually a little cooler and gentler, for meat and vegetables that need to cook through before the outside darkens. The exact settings vary by brand.
What each setting is for
| Air Fry | Roast | |
|---|---|---|
| Typical default | About 390–400 °F | About 375–390 °F |
| Fan | Full speed | Often the same, sometimes lower |
| Best for | Fries, wings, breaded food, frozen snacks | Thicker meat, whole vegetables, small roasts |
| Result | Crisp, browned surface fast | Even cooking through, browned outside |
Check your manual — the defaults above are typical, not universal.
Why there are two settings
Thin food crisps before it can overcook, so maximum heat and air suit it. Thick food needs time for the heat to reach the middle, and full heat would darken the outside first. Roast is the slightly gentler option for the second job.
In an air-fry toaster oven, the difference is bigger
Air Fry often runs the top element and the fan hard; Roast or Bake uses top and bottom elements with less or no fan — closer to a regular oven. The BLACK+DECKER 5-in-1 and the Hamilton Beach on this site both have separate air fry and bake settings. See what does convection do in a toaster oven.
What matters more than the name
The temperature and time you set, and a thermometer for meat. A preset is a pair of values with a name attached — see what a program actually is and using a probe thermometer.
Other settings, briefly
Max Crisp — the hottest setting, for frozen food: see what is Max Crisp. Reheat — lower, for leftovers: see can you reheat food in an air fryer. Dehydrate — very low, for hours: see can I dehydrate food in an air fryer.
Check your own manual before you follow anything here. Temperatures, fill limits and pressure ratings differ from model to model, and the manufacturer’s figures take precedence over anything written on this site. We report what makers publish — an oven’s range in degrees, a cooker’s maximum fill line, whether a part is declared dishwasher-safe — and we never turn those figures into food-safety guidance. Cooking temperatures and holding times for particular foods are set by manufacturers and by your national food safety authority, and this site points you to them rather than restating them.
What readers want to know
When should I use Roast instead of Air Fry?
For thicker food that must cook through before the outside gets too dark: a pork tenderloin, chicken thighs, a small roast, root vegetables in larger pieces. Use Air Fry for fries, breaded food, wings and anything thin or already cooked.
What temperatures do Air Fry and Roast use?
It varies by brand and model. Air Fry usually defaults to about 390 to 400 °F; Roast often to about 375 to 390 °F. Both can usually be changed. Your manual lists the defaults — and once you set the temperature and time yourself, the name matters much less.
Is Roast different in an air-fry toaster oven?
Often more so. In many air-fry toaster ovens, Air Fry runs the top element with the fan at full speed, while Roast or Bake uses top and bottom elements with less or no fan. That makes Roast closer to a regular oven. Your oven's manual says which elements each setting uses.
Last reviewed 18 October 2026