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NINJA® MAX DUAL ZONE AIR FRYER ninjakitchen.co.uk 1514
INGREDIENTS
PREPARATION
TEMP DEHYDRATE TIME
FRESH FRUITS & VEGETABLES
Apples Core removed, cut in 3mm slices, rinsed in lemon water, patted dry 60°C 7–8 hours
Asparagus Cut in 2.5cm pieces, blanched 60°C 6–8 hours
Bananas Peeled, cut in 3mm slices 60°C 8–10 hours
Beetroot Peeled, cut in 3mm slices 60°C 6–8 hours
Aubergine Peeled, cut in 3mm slices, blanched 60°C 6–8 hours
Fresh herbs Rinsed, patted dry, stems removed 60°C 4 hours
Ginger root Cut in 3mm slices 60°C 6 hours
Mangoes Peeled, cut in 3mm slices, stone removed 60°C 6–8 hours
Mushrooms Cleaned with soft brush (do not wash) 60°C 6–8 hours
Pineapple Peeled, cored, cut in 3mm - 1.25cm slices 60°C 6–8 hours
Strawberries Cut in half or in 1.25cm slices 60°C 6–8 hours
Tomatoes Cut in 3mm slices or grated; steam if planning to rehydrate 60°C 6–8 hours
FRESH MEAT, POULTRY, FISH
Beef, Chicken, Turkey Jerky Cut in 6mm slices, marinated overnight 70°C 5–7 hours
Salmon jerky Cut in 6mm slices, marinated overnight 70°C 3–5 hours
Roast Chart
Dehydrate Chart
INGREDIENT AMOUNT
PREPARATION
TOSS IN OIL TEMP COOK TIME
FRESH MEAT
Chicken, whole 1.38kg Truss legs Brush with oil 170°C 50 mins
Beef, top rump joint 750g None Brush with oil 160°C 45-50 mins (medium)
Pork, loin, boneless 800g None Score fat 180°C 60 mins
For best results,
shake or toss often.
We recommend frequently
checking your food
and shaking or tossing it to
ensure desired results.
NOTE: unless stated otherwise
in the preparation column,
shake or toss often.
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