Please make sure to read the enclosed Ninja Foodi Instructions prior to using your unit.
Easily cook fresh
and frozen foods
Mouthwatering recipes & charts
for unlimited possibilities
Your guide to
grilling like a pro
Welcome to the Ninja Foodi Grill and Air Fryer recipe guide.
From here, you’re just a few pages away from recipes,
tips and tricks and helpful hints.
Now open the lid and let’s get grilling.
Recipe List
We’ve tagged recipes with these icons to help find the right one for you.
Recipe Key
Child-friendly
food
Dairy-free
Gluten-free10 minutes
or less
Frozen to
chargrilled
Marinades 11
Spice Rubs 12
Dipping Sauces 13
Kickstarter Recipes 14
Miso & Honey Salmon 14
Barbeque Chicken Breasts 16
Mains 18
Vegetarian 18
Grilled Cauliflower Steaks
with Greek Salsa 18
Grilled Halloumi and
Red Pepper Skewers 19
Portbello Mushroom burger 20
Arancini 21
Beef 22
Homemade Cheeseburgers 22
Smokey Steak Fajitas 23
Chicken 24
Roast Harissa Chicken 24
Pork 25
Pork Loin with Crackling 25
Snacks & Sides 26
Grilled Garlic & Herb Flatbread 26
French Fries with Parmesan
& Garlic Mayo 27
Chilli Lime Corn on the Cob 28
Desserts 30
Orchard Fruit Cobbler 30
Vegetarian
V
Nut-free
Perfectly cook food on the inside and char-grill every side with super hot
Cyclonic Grilling Technology. The grilling chamber gives you the fast, juicy,
char-grilled results you want by combining a high density grill plate with
cyclonic air that circulates rapidly around food.
Grilled go-tos
Quick and easy meals
Homemade Burgers, page 22
No-flip grilling
No more falling apart
Chilli Lime Corn on the Cob, page 28
Grilled thrills
Grill the unexpected
Halloumi & Pepper Skewers, page 19
Frozen to chargrilled
No thawing required
Barbecue Chicken Breasts, page 16
Cyclonic Grilling
TECHNOLOGY
After hundreds of hours of recipe testing, our chefs have paired
your favourite foods with a recommended temperature setting
that will maximise grill flavours while minimising smoke.
More flavour. Less smoke.
Always use recommended oils
For less smoke, use oils with a high smoke point, like vegetable,
coconut, grapeseed or avocado oil instead of olive oil.
If you choose to cook ingredients at a higher temperature
with olive oil, it may result in more smoke.
5 4
Questions? ninjakitchen.co.uk
Best for frozen meats and batches
of marinated ingredients.
Best for steaks, chicken
and burgers.
Best for bacon, sausages and calzones,
and when using thicker barbecue sauces.
Best for vegetables, fruit, fresh
and frozen fish and pizza.
Grilled Halloumi &
Red Pepper Skewers
Page 19
Grilled Garlic & Herb Flatbread
Page 26
Smokey Steak Fajitas
Page 23
Chilli Lime Corn on the Cob
Page 28
LOW (200°C) MED (240°C) HIGH (260°C) MAX (265°C)
6
MINS
19
MINS
16
MINS
12
MINS
7 6
Questions? ninjakitchen.co.uk
Perfectly done with
the Digital Cooking Probe.
The leave-in Digital Cooking Probe continuously monitors temp
in two places for more accurate cooking results. The Ninja Foodi
Grill & Air Fryer lets you know when it’s time to take your food o
the grill and let it rest.
Dual Sensor Technology
Sensor 1
Sensor 2
Never under or over cook again.
Once you’ve selected your cooking function, cooking temperature,
protein type and how you would like it cooked, insert the Digital Cooking Probe
into the thickest part of your protein while the grill is preheating.
How to place the probe
FOOD TYPE PLACEMENT CORRECT INCORRECT
Steaks
Pork chops
Lamb chops
Chicken breasts
Burgers
Fillets
Fish fillets
• Insert probe horizontally into the centre of
the thickest part of the meat.
• Make sure the tip of the probe is inserted
straight into the centre of the meat, not
angled toward the bottom or top of it.
• Make sure the probe is close to
(but not touching) the bone and away
from any fat or gristle.
NOTE: The thickest part of the meat may
not be the centre. It is important that the
end of the probe hits the thickest
part so desired results are achieved.
• Insert probe horizontally into the thickest part
of the breast, parallel to, but
not touching, the bone.
• Make sure the top reaches the centre of the
thickest part of the breast and doesn’t go all
the way through the breast into the cavity.
Whole chicken
DO NOT use the probe with frozen protein or for cuts of meat less than 1.5cm thick or for
meat on the bone like chicken drumsticks or ribs.
For more information on how to use the probe refer to the instruction booklet.
7 6
Questions? ninjakitchen.co.uk
This occurs when meat continues to cook after it’s removed
from the grill. For the best results, we recommend removing
meat 5°C before actual internal cooking temperature is reached.
See the chart below.
For juicy and tender results,
allow protein to rest for 5 minutes
after cooking. For roasts, half
chickens and large steaks, it’s
best to let them rest for 10 minutes.
No two pieces of protein are alike and, for that reason,
they’ll never cook the same. That’s why we recommend paying
close attention to the sizes of meat listed in our cooking charts.
These are minimum cook times and we recommend that you ensure
your food has reached a food safe temperature before consumption
(please reference the tables on page 9).
Carry-over cooking
FOOD
COOK TO
INTERNAL TEMP OF:
CARRY-OVER COOK TO
INTERNAL TEMP OF:
Fish
70°C 75°C
Poultry
70°C 75°C or higher
Pork
70°C 75°C
Steak
Rare
50°C 55°C
Medium Rare
55°C 60°C
Medium
60°C 70°C
Medium Well
65°C 65°C
Well Done
70°C 75°C
Minced Beef
70°C 75°C or higher
Minced Pork
70°C 75°C
Minced Turkey
70°C 75°C
UK FOOD STANDARDS AGENCY
RECOMMENDED TEMPERATURES
65°C for 10 minutes
70°C for 2 minutes
75°C for 30 seconds
80°C for 6 seconds
Reasons meat might cook differently
Proteins come in dierent
shapes and sizes, which require
dierent cooking times, so
you may need to increase or
decrease the recommended
chart cook times to achieve
desired doneness.
For your convenience, cooking charts were created
for use with cold meat, straight from the fridge.
For even juicier results
If time permits, let meat come to room
temperature before cooking for a more juicy
center. (We recommend reducing chart cook
time by 2 minutes in this case.)
Cut size
Meat temperature
9 8 Questions? ninjakitchen.co.uk
Cooking best practices
Marinades
11
Questions? ninjakitchen.co.uk
Flavour-Building
Tasty Marinades, Zesty Spice Rubs,
and Irresistible Dipping Sauces
For the following recipes, add all ingredients
to a bowl and mix well.
These marinades and spice rubs call for coarse salt—
ensure you use that and not fine-grain salt.
Use spice rubs liberally. Season meat or vegetables
generously and allow to sit at room temperature
for 30 minutes before grilling—this will promote
evenness and faster cooking.
Frozen to chargrilled
When grilling frozen meats, baste them liberally
and consistently with the marinade of your choosing.
To get the best textures and flavours from frozen meat,
season it with your favourite spice rub before grilling.
60ml extra virgin olive oil
60ml apple cider vinegar
10g fresh herbs
(like parsley, rosemary, oregano,
thyme, or sage), chopped
5 cloves garlic, peeled, minced
Juice of 1 lemon
(about 3 tablespoons juice)
1 teaspoon ground
black pepper
1 teaspoon salt
Garlic & Herb
Marinade
60ml Worcestershire sauce
60ml soy sauce
60ml balsamic vinegar
2 tablespoons Dijon mustard
3 cloves garlic, peeled, minced
1 teaspoon ground
black pepper
1 teaspoon salt
Simple Steak
Marinade
80ml soy sauce
80ml water
80g dark brown sugar
3 tablespoons rice wine vinegar
1 tablespoon honey
2 cloves garlic, peeled, minced
Teriyaki
Marinade
TIP When using marinated foods on the Grill function, we recommend
using MED and when using thicker marinades/sauces using LOW.
13 12 Questions? ninjakitchen.co.uk
Best for poultry, beef, pork,
lamb, veal, seafood, vegetables
240ml mayonnaise
Juice of
1
/2 lemon
(about 2 tablespoons juice)
1 tablespoon paprika
1 teaspoon garlic powder
salt, as desired
Lemony-Garlic
Chilli Mayo
Best for poultry, beef, prawns
240ml ketchup
3 tablespoons
dry jerk seasoning
1 ripe banana,
peeled, mashed
Jamaican Jerk
Ketchup
Best for poultry, beef, pork,
fish, vegetables
1
/2 bunch fresh coriander
(about 15g), chopped
1
/2 bunch fresh parsley
(about 15g), chopped
5 cloves garlic, peeled, minced
1 small shallot, peeled, chopped
Zest and juice of 1 lemon
(about 80ml juice)
60 ml extra virgin olive oil
1 teaspoon ground
black pepper
salt, as desired
Chimichurri
Sauce
Best for poultry, beef, pork,
lamb, veal, seafood, vegetables
3 tablespoons chilli powder
2 tablespoons white sugar
1 tablespoon salt
1 tablespoon ground cumin
1 tablespoon ground
black pepper
1 tablespoon dried oregano
Everyday
Spice Rub
Best for poultry, pork, lamb,
seafood, vegetables
1 tablespoon salt
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 tablespoon dried oregano
1 teaspoon mustard powder
1 teaspoon ground
black pepper
1 teaspoon crushed red pepper
Dry Herb
Rub
Best for poultry, beef, prawns ,
cauliflower, broccoli, carrots
60g dark brown sugar
28g smoked paprika
3 tablespoons ground
black pepper
2 tablespoons salt
2 teaspoons garlic powder
2 teaspoons onion powder
Easy BBQ
Spice Rub
Dipping SaucesSpice Rubs
MAKES: APPROX. 240ML | STORE: REFRIGERATE FOR UP TO 4 DAYSMAKES: APPROX. 240G | SEASON: GENEROUSLY
STORE: UP TO 6 MONTHS IN AN AIRTIGHT CONTAINER AWAY FROM LIGHT AND HEAT
Flavour-Building 101
DIRECTIONS
In a small bowl, whisk miso,
honey, soy sauce, mirin and
ginger together.
In a shallow dish add salmon and
pour the marinade on top. Cover
and refrigerate for 30 minutes.
Plug probe into unit. Insert grill
plate in pot and close lid. Select
GRILL. The unit will default to HI,
select MAX. Select PRESET and
select FISH then use the arrows
to the left of the display to set
desired cook level. Press START/
STOP to begin preheating.
When the unit beeps to signify it
has preheated, and ADD FOOD is
displayed, shake excess marinade
from salmon and insert probe
horizontally into the centre of one
of the fillets (see probe placement
instructions on page 7). Place skin
side down on the grill plate, gently
pressing them down to maximise
grill marks. Close lid over the probe
cord. There is no need to flip the
fish during cooking.
Kickstarter Recipe
15 14
Questions? ninjakitchen.co.uk
TIP To make this dish gluten free, use gluten free soy sauce.
When cooking is complete, serve
salmon sprinkled with sesame
seeds and spring onions.
Kickstarter Recipe
Miso & Honey Salmon
PREP: 10 MINUTES | MARINATE: 30 MINUTES | PREHEAT: APPROX. 7 MINUTES | COOK: 6-8 MINUTES | MAKES: 4 SERVINGS
PROGRAM: GRILL
INGREDIENTS
3 tablespoons white miso paste
3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons mirin
1 tablespoon grated ginger
4 x 120g salmon fillets
Toasted sesame seeds, for garnish
Spring onion, sliced, for garnish
DIRECTIONS
Insert grill plate in unit
and close lid. Select
GRILL, set temperature
to MED and set time
to 25 minutes. Select
START/STOP
to begin.
While unit is preheating,
evenly brush each
chicken breast with
1
/2
tablespoon vegetable oil.
Then season with salt and
pepper, as desired.
When the unit beeps to
signify it has preheated,
and ADD FOOD is
displayed place chicken
breasts on grill plate.
Close lid and cook for
10 minutes.
After 10 minutes, flip
chicken. Close lid
to continue cooking
for 5 minutes.
After 5 minutes,
liberally baste chicken
with barbecue sauce,
then flip over and
liberally baste the
other side. Close lid
to continue cooking
for 5 minutes.
After 5 minutes, repeat
step 5. Close lid and
cook for 2 more minutes.
If necessary, baste
chicken again and
cook for up to
3 more minutes until
centremost point of
the chicken reaches an
internal temperature
of 75°C.
Allow chicken to rest for
5 minutes before serving.
Kickstarter Recipe
17 16
Questions? ninjakitchen.co.uk
TIP To make a complete meal, pair this chicken with any grilled vegetable from the Grill charts in the back of this book.
Kickstarter Recipe
Barbecue Chicken Breasts
PREP: 5 MINUTES | PREHEAT: APPROX. 7 MINUTES | COOK: 22 MINUTES | MAKES: 4 SERVINGS | PROGRAM: GRILL
INGREDIENTS
4 x 200g frozen chicken breasts
2 tablespoons vegetable oil, divided
Salt and ground black pepper, as
desired
200ml prepared barbecue sauce
19
Questions? ninjakitchen.co.uk
*The Ninja skewers are sold separately at ninjakitchen.co.uk
DIRECTIONS
1 Cut cauliflower into two 5cm “steaks”; reserve
remaining cauliflower.
2 To make the Greek salsa, in a large bowl, stir
together olives, roasted red peppers, oregano,
parsley, garlic, lemon juice, feta, salt, pepper,
pecans, red onion and 2 tablespoons of
vegetable oil.
3 Insert grill plate in unit and close lid.
Select GRILL, set temperature to MAX and
set time to 17 minutes. Select START/STOP
to begin preheating.
4 While unit is preheating, rub remaining
2 tablespoons of oil on both sides of “steaks,”
then season each with salt, as desired.
5 When the unit beeps to signify it has preheated,
place steaks on the grill plate. Close lid and cook
for 10 minutes.
6 After 10 minutes, flip “steaks.” Close lid and
continue cooking for 5 minutes.
7 After 5 minutes, spread “steaks” generously with
Greek salsa. Close lid and cook for the remaining
2 minutes. Reserve remaining Greek salsa.
8 When cooking is complete, serve immediately.
INGREDIENTS
1 head cauliflower, leaves and stem removed
80g Kalamata olives, chopped, pits removed
120g roasted red peppers, chopped
1 tablespoon fresh oregano, minced
1 tablespoon fresh parsley, minced
3 garlic cloves, peeled, minced
Juice of 1 lemon
250g feta cheese, crumbled
Salt, as desired
1 teaspoon ground black pepper
80g pecans, roughly chopped
1 small red onion, peeled, chopped
60ml vegetable oil, divided
TIP Cut remaining cauliflower into large chunks, toss
with vegetable oil and grill for 12 minutes before
tossing with remaining Greek salsa.
GRILLED HALLOUMI &
RED PEPPER SKEWERS
PREP: 15 MINUTES | PREHEAT: APPROX. 7 MINUTES | COOK: 8 MINUTES | MAKES: 4 SERVINGS
PROGRAM: GRILL
DIRECTIONS
1 In a mixing bowl, combine garlic, red wine
vinegar, olive oil, dill, mint, parsley, sea salt to
taste and cracked black pepper to taste.
Set aside.
2 Insert grill plate in unit and close lid. Select GRILL,
set temperature to MED and set time to 8 minutes.
Select START/STOP to begin preheating.
3 While unit is preheating, assemble the skewers
in the following order until they’re almost
full: halloumi, red pepper and onion. Ensure
ingredients are pushed almost completely down
to the end of the skewers. Evenly brush kebabs
with dressing made in step 1.
4 Once the unit has beeped to signify it has
preheated, place kebabs on grill plate. Close lid.
5 After 4 minutes, open lid and baste exposed
side of kebabs with dressing. Using silicone-
tipped tongs, flip skewers and baste again. Close
lid to continue cooking.
6 When cooking is complete, open lid and remove
skewers. Place kebabs on a platter and pour
remaining dressing over the top.
INGREDIENTS
1 garlic clove, peeled, minced, with finely chopped
1 tablespoon red wine vinegar
3 tablespoons olive oil
1
/
2
teaspoon dried dill
1
/
2
teaspoon dried mint
1
/
2
teaspoon dried parsley
Sea salt and ground black pepper, as desired
400-500g halloumi cheese, cut into 4cm pieces
1
1
/
2
red peppers, cut into quarters, seeds and ribs
removed, cut in 4cm pieces
1 medium red onion, peeled and petals cut into
4cm pieces
4 wooden skewers no longer than 20cm
(or Ninja skewers)*
18 Mains | Vegetarian
MAINS
VEGETARIAN
GRILLED CAULIFLOWER
STEAKS WITH GREEK SALSA
PREP: 20 MINUTES | PREHEAT: APPROX. 8 MINUTES | COOK: 17 MINUTES | MAKES: 2 SERVINGS
PROGRAM: GRILL
V
V
MAINS
VEGETARIAN
20 21 Questions? ninjakitchen.co.uk
DIRECTIONS
1 Place whole mushrooms in a shallow dish.
In a small bowl, whisk together balsamic
vinegar, oil, garlic, flat leaf parsley and thyme.
Season with salt and pepper, as desired. Brush
marinade over mushrooms. Let stand at room
temperature for 15 minutes.
2 Insert grill plate in pot and close lid. Select
GRILL. The unit will default to HI, which is the
correct temperature setting for this recipe.
Select MAX, select time to 7 minutes. Press
START/STOP to begin preheating.
3 When the unit beeps to signify it has preheated,
and ADD FOOD is displayed, place mushrooms
on the grill plate, gently pressing them down to
maximise grill marks.
4 After 3 minutes, FLIP the mushrooms, close the
lid.
5 After 2 minutes place a slice of cheese on each
mushroom. Close lid and continue cooking for
2 minutes.
6 When cooking is complete, serve burgers on
the buns with rocket leaves and toppings of
your choice.
INGREDIENTS
4 large portobello mushrooms, caps removed
2 tablespoons balsamic vinegar
4 tablespoons sunflower oil
1 garlic clove, peeled, crushed
1 tablespoon flat leaf parley
1 tablespoon thyme leaves
Salt and ground black pepper, as desired
4 slices Cheddar cheese
4 burger buns, sliced horizontally in half
Rocket leaves for serving
OPTIONAL TOPPINGS:
Red onion
Tomatoes
Pickles
Condiments
TIP To make this recipe Gluten Free and Keto-friendly,
serve without buns.
MAINS
VEGETARIAN
Mains | Vegetarian
ARANCINI
PREP: 15 MINUTES | PREHEAT: APPROX. 3 MINUTES | COOK: 15 MINUTES | MAKES: 4 SERVINGS
PROGRAM: AIRFRY
DIRECTIONS
1 In a large bowl, mix together rice, Parmesan,
mozzarella, garlic powder, cayenne pepper,
parsley, egg, salt and pepper, as desired.
2 Insert crisper tray in unit and close lid. Select
AIR FRY, set temperature to 200°C and set
time to 15 minutes. Press START/STOP to begin
preheating.
3 While unit is preheating, divide rice mixture into
8 equal parts and form into balls.
4 In a shallow bowl, add egg and milk. In another
bowl, place breadcrumbs to prepare for
breading. First coat rice balls in egg wash and
then coat with breadcrumbs.
5 Once unit beeps to signify it has preheated,
open lid and place all arancini on the crisper
tray. Close lid to begin cooking.
6 When cooking is complete, remove arancini and
serve immediately with tomato sauce and salad.
INGREDIENTS
300g left over risotto or cooked arborio rice
30g grated Parmesan cheese, or vegetarian
equivalent
50g grated mozzarella
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
2 tablespoons fresh parsley, finely chopped
¼ teaspoon nutmeg
1 egg
Salt and ground pepper, as desired
1 egg and 2 tablespoon milk for egg wash, beaten
together
100g dried breadcrumbs
Tomato sauce and salad for serving
MAINS
VEGETARIAN
PORTOBELLO
MUSHROOM BURGERS
PREP: 10 MINUTES | PREHEAT: APPROX. 8 MINUTES | COOK: 7 MINUTES | MAKES: 4 BURGERS
PROGRAM: GRILL
V
DIRECTIONS
1 In a small bowl, combine cumin, coriander, smoked
paprika, chipotle, ground coffee, oregano, garlic
powder, onion granules, sugar, sea salt and cracked
black pepper. Mix well to combine.
2 Rub spice mix evenly and liberally on all sides
of steaks. Place steaks in the fridge for 3 hours,
uncovered. Remove steaks from the fridge
30 minutes prior to grilling.
3 Insert grill plate in unit and close lid. Select
GRILL, set temperature to HIGH and set time
to 10 minutes. Select START/STOP to begin
preheating.
4 Once the unit has beeped to signify it has preheated,
open lid and place the steaks on grill. Press steaks
down gently to increase surface contact with grill
plate.
5 After 5 minutes, open lid and flip steaks using silicone-
tipped tongs. Close lid and continue cooking for an
additional 5 minutes. After 8 total minutes, open lid
and remove steaks. Set aside to rest, cover with foil,
whilst grilling vegetables and heating fajitas.
6 Use a kitchen towel to wipe grill clean. Spray peppers
and onions with cooking spray. Select GRILL, set
temperature to MAX and set time for
8 minutes. Select START/STOP to begin preheating.
7 When unit beeps to signify it has preheated, place
peppers and onions on the grill plate. Close lid and
cook for 8 minutes.
8 After 4 minutes, open lid and flip onions and peppers.
9 When cooking is complete, serve steak with
vegetables, toppings, sides in tortillas.
INGREDIENTS
2 teaspoons cumin powder
2 teaspoons coriander powder
1 teaspoon smoked paprika
1
/
2
teaspoon chipotle powder
2 teaspoons ground coffee
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion granules
1 teaspoon sugar
1 teaspoon sea salt, plus more to taste
1 teaspoon cracked black pepper, plus more to taste
3x 250g Sirloin steaks, 3cm thick
Cooking spray
2 small peppers (red, yellow or green), cut into
2cm strips
2 small red onions, peeled and cut into quarters,
root intact
8 soft flour tortillas, 20cm
Salsa, optional for serving
Grated cheddar cheese, optional for serving
Sour cream, for serving, optional
22 Mains | Beef
MAINS
BEEF
23
Questions? ninjakitchen.co.uk
SMOKEY STEAK FAJITAS
PREP: 15 MINUTES | PREHEAT: 8 MINUTES | COOK: 19-23 MINUTES | MAKES: 4 SERVINGS
PROGRAM: GRILL
DIRECTIONS
1 Plug probe into unit. Insert grill plate in unit and
close lid. Select GRILL. The unit will default to
HI, which is the correct temperature setting for
this recipe. Select PRESET. Select BEEF, use the
arrows to the left of the display to set well done.
Press START/STOP to begin preheating.
2 While unit is preheating, divide the minced beef
into 4 portions and hand-form each into a loosely
formed 8-10cm patty, 2cm thick.
3 With your thumb, make a 2.5cm indent in the
centre of each patty (this will help the burgers
keep their shapes uniform during cooking).
Season the patties on both sides with, garlic
powder, onion powder, dried herbs, salt and
pepper.
4 Insert probe horizontally into the centre of one of
the patties (see probe placement instructions on
page 6).
5 When the unit beeps to signify it has preheated,
and ADD FOOD is displayed, place patties on
the grill plate, gently pressing them down to
maximise grill marks. Close lid over the probe
cord.
6 At 60°C, place a slice of cheese on each patty.
Close lid and continue cooking for 2 minutes.
7 After 2 minutes, remove cheeseburgers from grill
plate. Place the buns on the grill plate. Close lid
and cook for 2 minutes.
8 When cooking is complete, serve cheeseburgers
on the toasted buns with desired toppings.
INGREDIENTS
500g 5% minced beef
1 teaspoon garlic powder, as desired, optional
1 teaspoon onion powder, as desired, optional
1 teaspoon dried mixed herbs
Sea salt and ground black pepper, as desired
4 slices Cheddar cheese
4 burger buns, sliced in half
OPTIONAL TOPPINGS:
Lettuce
Red onion
Tomatoes
Pickles
Condiments
MAINS
BEEF
TIP For extra flavour, grill vegetables like onions,
peppers, or mushrooms as a burger topping.
HOMEMADE
CHEESEBURGERS
PREP: 10 MINUTES | PREHEAT: APPROX. 8 MINUTES | COOK: 13 MINUTES | MAKES: 4 BURGERS
PROGRAM: GRILL
24
25
Questions? ninjakitchen.co.uk
TIP You can leave the roast whole with crackling
attached, but for crispiest results it is best to
remove crackling from roast
DIRECTIONS
1 Remove the crackling from the top of pork,
cutting evenly to leave some fat on top of
loin. Score top of pork loin roast with sharp
knife every 2cm. Score crackling with sharp
knife every 1cm.
2 For even cooking, tie loin with cooking string
if irregular in shape.. Season pork crackling
and meat with salt. Place crackling over the
top of loin.
3 Insert pot and crisper tray into unit and close
lid. Select ROAST, set temperature to 160°C
and set time to 60 minutes. Select START/
STOP to begin preheating.
4 When the unit beeps to signify it has
preheated and ADD FOOD is displayed,
place roast on crisper plate in pot. Close
lid and cook for 40 minutes.
5 After 35 minutes, open lid to measure
temperature of pork. Internal temperature
of pork should read 75°C on a thermometer.
If necessary, close lid and cook for up to an
additional 5 minutes.
6 Remove roast and crackling from pot.
Remove pot from unit and clean, being sure
to remove all oil. Place clean pot back in unit
and close lid.
7 Select ROAST and set temperature to 180°C
and set time to 15 minutes. When the unit
beeps to signify it has preheated, place
crackling in pot. Reserve roast on cutting
board. Close lid to begin cooking.
8 After 10 minutes, open lid and check
crispiness of crackling. If desired, close lid
and cook for up to an additional 5 minutes,
until crackling is completely crispy.
9 When cooking is complete, slice roast and
cut crackling. Serve.
INGREDIENTS
1 kg pork loin roast, tied with crackling
Sea salt, as desired
200ml water, divided
Cooking string
MAINS
PORK
Mains | Pork
DIRECTIONS
1 Insert crisper plate in unit and close lid. Select
ROAST, set temperature to 170°C, and set time
to 30 minutes. Select START/STOP to begin
preheating.
2 While unit is preheating, in a small bowl, mix
harissa paste, brown sugar, olive oil and lemon
juice together. Season as desired and brush
mixture all over the chicken.
3 When the unit beeps to signify it has preheated,
and ADD FOOD is displayed, open lid, place
chicken breast side down on crisper plate. Close
lid and cook for 30 minutes.
4 After 15 minutes, open lid and flip chicken. Brush
with any remaining marinade. Close lid and
continue cooking for the remaining 15 minutes.
5 Cooking is complete when chicken reaches an
internal temperature of 75°C. Allow to rest for 10
minutes before serving with yogurt and lemon.
INGREDIENTS
1 tablespoon rose harissa paste
1 tablespoon brown sugar
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1kg chicken
Sea salt and ground black pepper, as desired
Yogurt, for serving
Lemon wedges, for serving
NOTE Chickens can vary in shape, press down on breast
bone to flatten if it touches the grill roof.
MAINS
CHICKEN
ROAST HARISSA
CHICKEN
PREP: 10 MINUTES | PREHEAT: APPROX. 3 MINUTES | COOK: 30 MINUTES
MAKES: 2-3 SERVINGS | PROGRAM: GRILL
PORK LOIN WITH
CRACKLING
PREP: 5 MINUTES | PREHEAT: APPROX. 3 MINUTES | COOK: 1 HOUR 15 MINUTES
MAKES: 4 SERVINGS | PROGRAM: ROAST
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S N AC K S
& SIDES
LOADED FRENCH FRIES
WITH GARLIC MAYO
PREP: 15 MINUTES | PREHEAT: APPROX. 3 MINUTES | COOK: 20–22 MINUTES
MAKES: 5–6 SERVINGS | PROGRAM: AIR FRY
DIRECTIONS
1 Insert crisper tray unit and close lid.
Select AIR FRY, set temperature to 190°C,
and set time to 18 minutes. Select START/STOP
to begin preheating.
2 When the unit beeps to signify it has preheated,
and ADD FOOD is displayed, add frozen fries to
basket. Close lid and cook for 10 minutes.
3 After 10 minutes, shake basket of fries.
Place basket back in unit and close lid
to resume cooking.
4 Meanwhile, combine mayonnaise, garlic, garlic
powder, salt, pepper and lemon juice in a bowl.
5 After 16 minutes, sprinkle over cheese and
continue cooking for 2 minutes.
6 When cooking is complete, serve immediately
with garlic mayo sauce.
INGREDIENTS
500g frozen french fries
120g mayonnaise
2 garlic cloves, peeled, minced
1 teaspoon garlic powder
1
/
2
teaspoon salt
1
/
4
teaspoon ground black pepper
Squeeze of lemon juice
TIP Use any kind of frozen fries you’d like, just keep
a close eye on them during cooking so they don’t
over- or under-crisp.
DIRECTIONS
1 In a stand mixing bowl with dough hook
attachment, combine flour, salt, sugar and yeast.
Mix for 30 seconds to combine. Pour water and
1 tablespoon olive oil into mixing bowl and mix
on low speed for 7 minutes. If mixing by hand,
mix ingredients together in bowl, then knead
dough by hand for 10 minutes. Dough is done
when you press into the ball and it bounces back.
2 Place dough in a lightly oiled bowl and cover
with cling film or a tea towel. Keep in a warm
spot of your house until dough doubles in size,
60-90 minutes. Mix olive oil, garlic and parsley,
set aside.
3 Once dough has doubled in size, place on clean
work surface. Oil hands and work surface lightly
with olive oil. Divide dough into 8 even balls.
Form each ball into 20cm wide and 5mm thick
circles. Stretch each ball into an oval shape.
4 Insert grill plate in unit and close hood.
Select GRILL, set temperature to MAX and
set time to 16 minutes. Select START/STOP
to begin preheating.
5 Once unit has beeped to signify unit has
preheated, place one dough ball on grill and
brush with garlic herb oil. Close hood and grill
dough for 2 minutes.
6 Repeat step 6 with remaining balls of dough.
7 Grilled bread is best served immediately, but
can be reheated in foil on LOW for 3 minutes.
INGREDIENTS
500g plain flour
1 teaspoon fine sea salt
1 teaspoon caster sugar
5g fast acting dried yeast
250ml warm water
1 tablespoon + 50ml olive oil,divided plus
more for brushing
1 garlic clove, finely chopped
5g fresh parsley, chopped
Flaked sea salt, to taste
2 tablespoons soft butter, if desired
SNACKS
& SIDES
Snacks & Sides
V
GRILLED GARLIC &
HERB FLATBREAD
PREP: 30 MINUTES | RISE: 60-90 MINUTES | PREHEAT: APPROX. 8 MINUTES
COOK: 16 MINUTES | MAKES: 8 FLATBREADS PROGRAM: GRILL
V
CHILLI LIME CORN
ON THE COB
PREP: 10 MINUTES | PREHEAT: APPROX. 8 MINUTES | COOK: 12 MINUTES | MAKES: 4 SERVINGS
PROGRAM: GRILL
DIRECTIONS
1 Insert grill plate in unit and close lid. Select
GRILL, set temperature to MAX, and set time
to 12 minutes. Select START/STOP to begin
preheating.
2 While unit is preheating, brush corn with oil.
Season corn with salt and pepper.
3 In a small bowl, mix butter, chilli, garlic,
coriander, lime zest and juice together.
4 When the unit beeps to signify it has preheated,
and ADD FOOD is displayed, open lid, place
corn on grill plate. Close lid and cook for 6
minutes.
5 After 6 minutes, open lid, flip corn. Close lid and
continue cooking for the remaining 6 minutes.
6 When cooking is complete, evenly coat corn
with butter. Serve immediately.
INGREDIENTS
4 corn on the cob
2 tablespoons sunflower oil
Sea salt and ground black pepper, as desired
40g unsalted butter, softened
1 red chilli, deseeded, finely chopped
1 garlic clove, peeled, minced
2 tablespoons coriander, finely chopped
Juice and zest of ½ lime
1 teaspoon onion powder
15g fresh coriander, chopped
Snacks & Sides
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S N AC K S
& SIDES
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Questions? ninjakitchen.co.uk
Snacks & Sides
ORCHARD FRUIT COBBLER
PREP: 25 MINUTES | PREHEAT: APPROX. 8 MINUTES | COOK: 25 MINUTES
MAKES: 4 SERVINGS | PROGRAM: BAKE
DIRECTIONS
1 In a large bowl, mix flour, caster sugar,
cinnamon and baking powder. Rub in
cold butter until mixture resembles fine
breadcrumbs.
2 In a jug, whisk egg and milk together.
Stir into dry ingredients until a soft batter
is formed.
3 In pot, layer apple, pears and granulated
sugar. Dollop the cobbler topping on top,
roughly covering fruit. Sprinkle over with
demerara sugar.
4 Insert pot into unit. Close lid. Select
BAKE, set temperature to 190°C and set
time to 25 minutes. Select START/STOP
to begin. Skip preheat by pressing the
PREHEAT button. Open lid and close lid
to begin cooking.
5 Cooking is complete when the cobbler is
golden brown and the fruit is soft. Serve
warm with cream.
INGREDIENTS
200g plain flour
75g golden caster sugar
½ teaspoon cinnamon
1 tablespoon baking powder
100g cold butter, cut into cubes
1 large egg
125ml milk
1kg cooking apples, peeled, cored,
cut into 1 ½ cm chunks
2 pears, peeled, cored, cut into
1 ½ cm chunks
75g granulated sugar
2 tablespoons demerara sugar
DESSERTS
30
V
32 Cooking Charts
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Questions? ninjakitchen.co.uk
Grill Chart
INGREDIENT AMOUNT TEMP COOK TIME INSTRUCTIONS
POULTRY
Chicken breasts
2 bone-in breasts HIGH 16–20 mins Flip halfway through cooking
4 boneless breasts HIGH 14–18 mins Flip halfway through cooking
Chicken, half
1
/2 chicken, bone-in HIGH 22–28 mins N/A
Chicken, leg quarters 2 bone-in leg quarters HIGH 20–24 mins Flip halfway through cooking
Chicken sausages, prepared 340g package HIGH 5–6 mins N/A
Chicken tenderloins 6 boneless tenderloins HIGH 7–10 mins Flip halfway through cooking
Chicken thighs
4 bone-in thighs HIGH 14–16 mins Flip halfway through cooking
4 boneless thighs HIGH 10–13 mins Flip halfway through cooking
Chicken wings 900g, bone-in (drumettes & flats) HIGH 10–14 mins Flip halfway through cooking
BEEF
Burgers 4, 115g each HIGH 6 mins Flip halfway through cooking
Filet 4 steaks, 2.5cm thick HIGH 12–15 mins Flip halfway through cooking
Ribeye 2 steaks, 2.5cm thick HIGH 8–10 mins Flip halfway through cooking
Sirloin 4, 225g each HIGH 7–12 mins Flip halfway through cooking
T-bone 2 steaks, 2.5cm thick HIGH 9–12 mins Flip halfway through cooking
PORK, LAMB & VEAL
Baby back ribs 4 each, 3-bone pieces HIGH 20–22 mins Flip halfway through cooking
Bacon 4 rashers, thick cut LOW 9–11 mins N/A
Lamb rack
1
/2 rack (4 bones) HIGH 12–14 mins Flip halfway through cooking
Pork chops
2 thick-cut, bone-in chops HIGH 15–18 mins Flip halfway through cooking
4 boneless chops HIGH 14–16 mins Flip halfway through cooking
Pork fillets 2 whole tenderloins HIGH 15–20 mins Flip halfway through cooking
Spare ribs 3 each, 2-bone pieces HIGH 24–28 mins Flip halfway through cooking
Sausages 8, 450g LOW 8–12 mins Flip halfway through cooking
Veal chops 4 bone-in chops HIGH 8–12 mins Flip halfway through cooking
TIP For less smoke, we recommend rubbing
your food with vegetable oil before grilling.
PLEASE NOTE All times are minimum cook times. Please ensure that your food has reached
a safe temperature before consumption.
34 Cooking Charts
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Questions? ninjakitchen.co.uk
Grill Chart, continued
INGREDIENT AMOUNT TEMP COOK TIME INSTRUCTIONS
SEAFOOD
Cod 4 fillets MAX 8–10 mins N/A
Scallops 450g MAX 5–8 mins Flip halfway through cooking
Prawns 450g jumbo (16–18 count) MAX 3–5 mins Pat dry, season
Salmon 4, 120g each MAX 5-6 mins N/A
Tuna 4 fillets MAX 6–7 mins N/A
FROZEN POULTRY
Chicken breasts 4, 200g each MED 22–26 mins Flip 2 to 3 times while cooking
Chicken thighs 4 bone-in thighs MED 25–28 mins Flip 2 to 3 times while cooking
Turkey burgers 4 MED 11–13 mins Flip halfway through cooking, if desired
FROZEN BEEF
Burgers 4 MED 10–12 mins Flip halfway through cooking, if desired
Sirloin Steak 2 MED 18–24 mins Flip 2 to 3 times while cooking
Ribeye 2 MED 18–22 mins Flip 2 to 3 times while cooking
Tenderloin fillets 2 MED 15–17 mins Flip 2 to 3 times while cooking
FROZEN PORK
Pork chops 4 boneless chops MED 20–23 mins Flip 2 to 3 times while cooking
Pork tenderloin 1 whole tenderloin MED 20 mins Flip 2 to 3 times while cooking
Sausage, uncooked 6 whole sausages LOW 10–14 mins Flip halfway through cooking
FROZEN SEAFOOD
Halibut 4 fillets MAX 14–16 mins Flip halfway through cooking, if desired
Salmon 4 fillets MAX 10–13 mins Flip halfway through cooking, if desired
Prawns 450g jumbo (16–18 count) MAX 4–5 mins N/A
FROZEN VEGGIE BURGERS
Veggie burgers 4 HIGH 8–10 mins Flip halfway through cooking, if desired
TIP For less smoke, we recommend rubbing
your food with vegetable oil before grilling.
PLEASE NOTE All times are minimum cook times. Please ensure that your food has reached
a safe temperature before consumption.
36 Cooking Charts
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Questions? ninjakitchen.co.uk
Grill Chart, continued
INGREDIENT AMOUNT
PREPARATION
TEMP COOK TIME INSTRUCTIONS
VEGETABLES
Asparagus 1 bunch Whole, trim stems MAX 5–7 mins N/A
Aubergine 1 large Slice lengthwise MAX 10–12 mins Flip halfway through cooking
Bell peppers 3, 600g Cut in quarters, season MAX 10–12 mins Flip halfway through cooking
Carrots 675g Peel, cut in 5-7.5cm pieces, season MAX 12 mins N/A
Corn on the cob 4–5 Whole ears, remove husks MAX 10–13 mins Flip halfway through cooking
Courgette 500g Cut in quarters lengthwise, season MAX 10 mins Flip halfway through cooking
Mushrooms 450g Cut in half, season MAX 5–7 mins N/A
Onions, white or red (cut in half) 5 Peel, cut in half, season MAX 10–12 mins N/A
Onions, white or red (sliced) 1–2 Peel, cut in 2.5cm slices, season MAX 2–4 mins Flip halfway through cooking
Pak choy 450g Cut in half lengthwise, season MAX 9–11 mins Flip halfway through cooking
Portobello mushrooms 4, 300g Remove stems, season MAX 7-8 mins Flip halfway through cooking
Tomatoes 5 Cut in half, season MAX 8–10 mins Flip halfway through cooking
FRUIT
Avocado Up to 3 avocados Cut in half, remove pit HIGH 4–5 mins N/A
Lemons & Limes 5 Cut in half lengthwise, press down on grill plate MAX 3 mins Flipping not necessary
Mango 4–6 Press down gently on grill plate MAX 4 mins N/A
Melon 6 spears (10cm each) Press down gently on grill plate MAX 4 mins N/A
Stone fruit 4–6 Cut in half, remove pit, press down on grill plate MAX 10–12 mins N/A
BREAD & CHEESE
Halloumi cheese 500g Cut in 2.5cm slices HIGH 4 mins N/A
Bread 2 slices Brushed with vegetable oil MAX 3-4 mins Flipping not necessary
TIP For less smoke, we recommend coating your
vegetables with vegetable oil before grilling.
Air Fry Chart
* After cutting potatoes, allow raw fries to soak in cold water for at least 30 minutes to remove unnecessary starch. Pat fries dry.
The drier the fries, the better the results.
INGREDIENT AMOUNT
PREPARATION
TOSS IN OIL TEMP COOK TIME
VEGETABLES
Asparagus 400g Whole, trim stems 2 Tsp 200°C 12–14 mins
Beetroot 6 small or 4 large (1kg) Whole None 200°C 45–60 mins
Bell peppers 4 Whole None 200°C 20–25 mins
Broccoli 700g Cut in 2.5cm florets 1 Tbsp 200°C 12–16 mins
Brussels sprouts 900g Cut in half, remove stems 1 Tbsp 200°C 15–18 mins
Butternut squash 1.3kg Cut in 2.5-5cm pieces 1 Tbsp 200°C 30 mins
Carrots 900g Peel, cut in 1cm pieces 1 Tbsp 200°C 16–18 mins
Cauliflower 800g Cut in 2.5cm florets 2 Tbsp 200°C 20–24 mins
Corn on the cob 5 Whole ears, remove husks 1 Tbsp 200°C 12–15 mins
Green beans 2 bags Trim 1 Tbsp 200°C 10–12 mins
Kale (for crisps) 225g Tear in pieces, remove stems None 148°C 10–12 mins
Mushrooms 450g Rinse, cut in quarters 1 Tbsp 200°C 10–12 mins
Potatoes, white
1.3kg Cut in 2.5cm wedges 1 Tbsp 200°C 25–30 mins
450g Hand-cut fries*, thin
1
/2–3 Tbsp, vegetable 200°C 20–24 mins
450g Hand-cut fries*, thick
1
/2–3 Tbsp, vegetable 200°C 23–26 mins
4 whole (approx 250g each) Pierce with fork 3 times None 200°C 40–45 mins
Potatoes, sweet
675g Cut in 2.5cm chunks 1 Tbsp 200°C 15–20 mins
6 whole Pierce with fork 3 times None 200°C 30–35 mins
Courgette 900g Cut in quarters lengthwise, then cut in 2.5cm pieces 1 Tbsp 200°C 15–18 mins
POULTRY
Chicken breasts
4, 800g Boneless Brushed with oil 190°C 25–35 mins
2 breasts Boneless Brushed with oil 190°C 18–22 mins
Chicken thighs
4 thighs Bone in Brushed with oil 200°C 22–28 mins
4 thighs Boneless Brushed with oil 200°C 18–22 mins
Chicken wings 900g (drumettes and flats) Bone in 1 Tbsp 200°C 22–26 mins
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Questions? ninjakitchen.co.ukCooking Charts
OR
Shake your food
Toss with
silicone-tipped tongs
For best results,
shake or toss often.
We recommend frequently
checking your food
and shaking or tossing it to
ensure desired results.
Use these cook times
as a guide, adjusting
to your preference.
Air Fry Chart, continued
INGREDIENT AMOUNT
PREPARATION
TOSS IN OIL TEMP COOK TIME
PORK & LAMB
Bacon 4 thick cut rashers None None 180°C 8–10 mins
Pork chops
2 thick-cut, bone-in chops Bone in Brush with oil 190°C 15–17 mins
4 boneless chops (230g each) Boneless Brush with oil 190°C 14–17 mins
Pork fillets 2 Whole Brush with oil 190°C 25–35 mins
Sausages 4 Whole None 200°C 8–10 mins
FROZEN FOODS
Chicken nuggets 340g None None 200°C 10–13 mins
Fish fillets 6 None None 200°C 14–16 mins
Fish fingers 18 None None 200°C 10–13 mins
French fries
500g None None 180°C 16–18 mins
1kg None None 180°C 28–32 mins
Mozzarella sticks 340g None None 190°C 8–10 mins
Breaded Mushrooms 300g, 12 mushrooms No prep No oil 170°C 15-18 mins
Onion Rings 375g No prep No oil 180°C 10-12 mins
Sausage rolls 400g (24 rolls) Preparation- brush with egg wash No oil 200°C 12-13 mins
Sweet potato fries 500g None None 190°C 20–22 mins
Hash browns 500g None None 175°C 18–22 mins
BREAD & PASTRIES
4 All butter croissants 4 No prep No oil 160°C 5 mins
Ready to Bake Bread Rolls 6 rolls No prep No oil 180°C 5-8 mins
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Questions? ninjakitchen.co.ukCooking Charts
For best results,
shake or toss often.
We recommend frequently
checking your food
and shaking or tossing it to
ensure desired results.
Use these cook times
as a guide, adjusting
to your preference.
OR
Shake your food
Toss with
silicone-tipped tongs
INGREDIENTS
PREPARATION
TEMP DEHYDRATE TIME
FRUITS & VEGETABLES
Apples Cut in 3mm slices, remove core, rinse in lemon water, pat dry 60°C 7–8 hours
Asparagus Cut in 2.5cm pieces, blanch 60°C 6–8 hours
Bananas Peel, cut in 3mm slices 60°C 8–10 hours
Beetroot Peel, cut in 3mm slices 60°C 6–8 hours
Aubergine Peel, cut in 3mm slices, blanch 60°C 6–8 hours
Fresh herbs Rinse, pat dry, remove stems 60°C 4 hours
Ginger root Cut in 3mm slices 60°C 6 hours
Mango Peel, cut in
3
/8-inch slices, remove pit 60°C 6–8 hours
Mushrooms Clean with soft brush (do not wash) 60°C 6–8 hours
Pineapple Peel, cut in slices, remove core 3mm-1.25mm 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
MEAT, POULTRY, FISH
Beef jerky Cut in 5mm slices, marinate overnight 70°C 5–7 hours
Chicken jerky Cut in 6mm slices, marinate overnight 70°C 5–7 hours
Turkey jerky Cut in 6mm slices, marinate overnight 70°C 5–7 hours
Salmon jerky Cut in 6mm slices, marinate overnight 70°C 3–5 hours
Dehydrate Chart
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Questions? ninjakitchen.co.ukCooking Charts
TIP When dehydrating meats and fish, it is recommended to ROAST at 170°C for 1 minute as a final step in order to fully
pasteurise the food.
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FOODI and NINJA are registered trademarks in the United Kingdom of SharkNinja Operating LLC.
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Grill &
Air fryer
