OG701 QUICK START GUIDE and Recipe Book

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FOOD VOLUME (UP TO) PREP COOK TEMP COOK TIME INTERACTION

FROZEN POULTRY

Chicken breast, boneless 6 breasts (7-9 oz each) Marinate or season as desired MED 18–22 mins Flip 2 or 3 times during cooking

Chicken thighs, bone-in 6 thighs (4-7 oz each) Marinate or season as desired MED 20–25 mins Flip 2 or 3 times during cooking

Turkey burgers 4-6 patties Season with salt and pepper MED 6–10 mins Flip halfway through cooking

FROZEN BEEF

Beef burgers 6 patties, 1-inch thick Season with salt and pepper MED 7–12 mins Flip halfway through cooking

Filet Mignon 6 steaks (6-8 oz each) 1 1/4 - 1 1/2-inch thick Marinate or season as desired MED 17–22 mins Flip 2 or 3 times during cooking

New York strip 4 steaks (10-12 oz each) 1 1/4 - 1 1/2-inch thick Marinate or season as desired MED 17–21 mins Flip 2 or 3 times during cooking

Ribeye 3 steaks (14-16 oz each) 1 1/4-inch thick Marinate or season as desired MED 20–25 mins Flip 2 or 3 times during cooking

FROZEN PORK

Pork chops, boneless 6-8 boneless chops (8 oz each) Marinate or season as desired MED 15–20 mins Flip 2 or 3 times during cooking

Pork chops, bone-in 4 thick cut, bone-in (10-12 oz each) Marinate or season as desired HI (375°F) 23–27 mins Flip halfway through cooking

Pork tenderloins 2 whole tenderloins (1-1 1/2 lbs each) Marinate or season as desired MED 17–23 mins Flip 2 or 3 times during cooking

Sausages, uncooked 10-12 each N/A LO 12–18 mins Flip 2 or 3 times during cooking

FROZEN SEAFOOD

Halibut 6 ﬁllets (5-6 oz each) Coat lightly with canola oil, season as desired HI 13–17 mins Flip halfway through cooking

Salmon 6 ﬁllets (6 oz each) Coat lightly with canola oil, season as desired HI 13–17 mins Flip halfway through cooking

Shrimp (large or jumbo) 1 1/2 lbs Coat lightly with canola oil, season as desired HI 5–6 mins Flip halfway through cooking

FROZEN VEGETARIAN

Veggie burger 6 patties N/A HI 8–10 mins Flip halfway through cooking

50 Cooking Charts 51

Questions? ninjakitchen.com

FROZEN GRILL CHART (CLOSED-HOOD COOKING)

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QUICK START GUIDE and Recipe Book - Page 27