Reheat Food in an Air Fryer: Pizza, Chips, Roasts (Times)

Microwaves are quick, but they turn chips limp and pizza bases chewy. The air fryer is often better for anything that was crisp to begin with, because it drives off surface moisture rather than trapping it.

Reheating is also where food safety matters most. Below are timings for common leftovers and the rules for storing and reheating safely.

Storing leftovers safely first

Good reheating starts with good storage. Cool leftovers quickly — spread them out on a plate or split large amounts into smaller containers — and get them into the fridge within two hours. Keep them covered and use within two days.

Cooked rice is the exception: cool it within an hour, refrigerate, and eat it within a day. If you won't eat leftovers in time, freeze them promptly and defrost in the fridge before reheating.

Reheating times

Start at the lower end and add a minute or two if needed. All from chilled, not frozen.

• Pizza slices: 3–5 minutes at 180°C
• Chips and fries: 4–6 minutes at 190°C, shaken halfway
• Roast potatoes: 6–8 minutes at 190°C
• Cooked chicken pieces (bone-in): 8–12 minutes at 180°C
• Fried chicken or breaded chicken: 6–10 minutes at 180°C
• Sausage rolls and pastries: 4–6 minutes at 170°C
• Spring rolls, samosas and bhajis: 4–6 minutes at 180°C
• Yorkshire puddings: 2–3 minutes at 180°C

Roast dinner leftovers

Roast potatoes, stuffing and Yorkshire puddings crisp up well in the air fryer. Sliced roast meat can dry out, so wrap slices loosely in a foil parcel with a spoon of gravy or stock and heat at 170°C for 6–10 minutes until piping hot.

Vegetables such as roast parsnips and carrots reheat well at 180°C for 5–7 minutes. Boiled or steamed veg is better reheated in the microwave or stirred into gravy.

Tip: To reheat a full plate at once, the microwave is usually easier. Use the air fryer for the crisp parts, then combine.

Takeaway favourites

Battered chips from the chippy, onion bhajis, pakoras and fried chicken all recover their crunch in an air fryer. Breaded fish from a takeaway can be reheated at 180°C for 6–8 minutes, checking it is steaming hot in the middle.

Curries and sauces should be reheated on the hob or in the microwave, stirring, until bubbling hot throughout. Rice from a takeaway is best eaten fresh; if you do keep it, cool and refrigerate it quickly and eat it within a day.

How to check it's hot enough

Leftovers must be steaming hot all the way through, not just warm on the outside. A probe thermometer in the thickest part should show at least 75°C. Without one, cut into the largest piece and check there is steam coming from the centre.

Only reheat food once. If you have reheated something and not eaten it, throw it away rather than chilling it again.

Tips for better results

A few small habits help:

• Bring very cold items out of the fridge 10 minutes before reheating for more even heating.
• Lightly spray dry items such as chips with oil to refresh the crispness.
• Use a lower temperature for pastry and breaded items so they don't scorch.
• Don't stack food; reheat in batches if necessary.

General information only. Check product labels and manufacturer instructions before you start.