Garlic bread cooks in an air fryer at 160°C (320°F) for 6~8 min. Preheat first, and no flipping needed. Golden edges and fully absorbed butter
Too much heat and the garlic in the butter scorches into bitterness before the bread is warm. Low and slow at 160°C heats the middle while the surface toasts. The window is short — watch the last minute or two.
For 2 cm baguette slices. Frozen garlic bread needs two more minutes; sliced-bread versions only four or five.
At a glance
| Temperature | 160°C (320°F) |
|---|---|
| Time | 6~8 min |
| Preheat | Yes |
| Flip | No |
| Doneness check | Golden edges and fully absorbed butter |
| Adjusting for quantity | For 2 cm baguette slices. Frozen garlic bread needs two more minutes; sliced-bread versions only four or five. |
What usually goes wrong
- Above 180°C — burnt, bitter garlic
- Long cook from cold — the bread dries out hard
- Stacking slices — the bottom goes soggy