Please make sure to read the enclosed Instruction Booklet prior to using your unit.
SCAN HERE
for accessories
and more.
QUICK START GUIDE
+ RECIPE BOOK
THE
ULTIMATE
SETUP
Getting the right stu makes all the
dierence. Gear up with accessories
for your new oven. Get yours on
ninjakitchen.co.uk.
Welcome to the Ninja Artisan Electric Outdoor Pizza & Air Fry Oven.
From here, you’re just a few pages away from how-to information
and recipes that’ll make for the ultimate outdoor
cooking experience, without the hassle.
Now let’s turn up the heat and get cooking.
Get to Know the Control Panel .................................4
Cleaning Instructions .................................................... 5
Artisan Pizza Maker
Introduction ........................................................................6
Instructions ......................................................................... 7
Choose Your Slice ............................................................8
Pizza Making Tips & Tricks ...........................................9
Pizza Dough Recipes .....................................................12
Kickstarter ......................................................................... 14
Recipes ................................................................................12
Charts .................................................................................. 16
Bake
Introduction ..................................................................... 28
Instructions ...................................................................... 29
Kickstarter ........................................................................30
Recipes ...............................................................................32
Air Fry
Introduction ..................................................................... 38
Instructions ...................................................................... 39
Kickstarter ........................................................................40
Recipes .............................................................................. 42
Charts ................................................................................. 50
Table of Contents
YOUR GUIDE TO
HIGH-HEAT
OUTDOOR COOKING
Recipe Key
DAIRY-FREEGLUTEN-FREE
VEGETARIAN
V
NUT-FREE VEGAN
VG
ADJUSTABLE STAND
INCLUDING SIDE TABLE
3
ADDITIONAL
SIDE TABLE
OVEN COVER
SCAN HERE
for accessories
and more
PIZZA PEEL
Cook Pizzas like a pro
with the Ninja peel.
BAKE TRAY
Perfect for baking and
proving. Catches any
spills to make clean-up a
breeze when Air Frying
PIZZA STONE
Retains heat for true
Artisanal Pizza.
AIR FRY BASKET
Optimised for even
cooking when Air Frying.
2
PIZZA
BAKE
PROVE
AIR FRY
ARTISAN
GET TO KNOW THE CONTROL PANEL CLEANING INSTRUCTIONS
A
POWER Press to turn unit on or o. Ensure unit is o
when not in use.
B
MODE
Press to cycle between cooking functions: PIZZA,
BAKE, PROVE, AIR FRY.
C
PIZZA PRESETS
After selecting the PIZZA function, use the right-
hand dial to scroll across the display, and select
ARTISAN, THIN, NY, PAN, or CUSTOM preset.
D
LIGHT
Press to illuminate oven's interior for 30 seconds.
Light will always turn on for last 30 seconds of
a cook.
E
TEMP
Use the TEMP button to select the temperature;
adjust it using the right-hand dial.
F
TIME
Use the TIME button to select your time; adjust it
using the right-hand dial.
G
DIAL
Use the right-hand dial to control your TEMP and
TIME or select pizza presets. Press button in to start
or stop the current cook function.
NOTE: While not recommended, preheating can be
skipped by pressing and holding the dial for 4 seconds.
H
READY
This is an indicator in between cooks that signifies
that the Pizza Stone is fully charged/at the correct
temperature to begin cooking the next pizza.
I
ON
If the unit is running, this light will illuminate to signal
the unit is ON and hot.
A
B
C
E
H I
G
F
Cleaning Your Accessories
4 Smart Finish4 5
Cleaning Your Oven
Allow unit and accessories to
cool before moving the unit
and removing any accessories.
STEP 1
Wipe down inside and outside
of the unit with a damp, non-
abrasive cloth or paper towel.
STEP 2
Place all clean, dry
accessories back in their
respective slots in the unit.
STEP 3
NOTE: You can also use a non-metal
brush with soapy water
DO NOT wash with soapy water, submerge
in water, or put in the dishwasher.
Always allow your pizza stone to cool completely
before cleaning to prevent cracks. Scrape
lightly with non-metal utensils. Wipe o any
remaining debris with a soft cloth. Discolouration/
staining of pizza stones from use is normal.
TEMP TIME
150°C-205°C 5–7 mins
205°C-260°C 7–10 mins
260°C-315°C 10–15 mins
315°C-370°C 15–25 mins
Preheat Times
D
DO NOT put in the dishwasher. Allow to cool
before hand-washing. Use dish soap, warm
water, and non-abrasive cleaning tools.
PIZZA PEEL
DO NOT put in the dishwasher.
Allow to cool before hand-washing.
Use washing up liquid, warm water,
and non-abrasive cleaning tools.
BAKE TRAY
DO NOT
GET
WET
PIZZA STONE
Questions? ninjakitchen.co.uk
DO NOT put in the dishwasher. Allow to cool before
handwashing. Use washing up liquid, warm water
(leaving to soak if needed) and a non-metal brush.
AIR FRY BASKET
ARTISAN
PIZZA MAKER
PIZZERIA AT HOMEPIZZERIA AT HOME
Bring the flavours of a brick oven home, but leave
the hassle. With temperatures up to 370°C,
professional leopard-spotted edges, crispy crusts, and
perfectly melted toppings are easy as (pizza) pie.
• Press the mode button to select
PIZZA.
• Use the right-hand dial to select
your desired pizza type (options
will show on the display). (See the
next page for descriptions of the
available pizza types).
• Use the right-hand dial to set the
cook time (temp cannot be set
unless using the CUSTOM setting).
• Press START/STOP to begin
preheating (preheating will take
approximately 8–25 minutes,
depending on the selected
pizza type).
NOTE:
The oven will remain on for 1
hour after the cook timer ends, unless
switched o, to allow for back-to-back
cooking.
6
STEP 1
SET UP
STEP 4
REMOVE FOOD & SERVE
STEP 2
PROGRAM & PREHEAT
• When cook time is complete, the
unit will beep and “GET FOOD”
will appear on the display.
• Remove pizza with the pizza
peel, and let cool slightly
before cutting and enjoying.
• If you want to cook another
pizza, press the TIME button
and use the right-hand dial to
set a new cook time.Add next
pizza and press START/STOP to
start timer.
• Install the pizza stone in
the bottom of the oven,
with the Ninja logo on
the front right corner.
Make sure the pizza stone is
preheated and your prep surface
and peel are lightly floured. For
other pizza prep tips, see page 9.
For cooking back-to-back
pizzas, wait until “READY” shows
on the display before adding the
next pizza (“READY” indicates the
stone is back up to temperature
and hot enough to cook your
next pizza).
SCAN HERE
for accessories
and more
FOR BEST RESULTS
ARTISAN PIZZA MAKER
7
STEP 3
ADD FOOD & COOK
• When the oven has reached
temperature, “ADD FOOD”
“PRS START” will appear on the
display. Place your pizza directly
on the stone. (We recommend
using the Ninja Pizza Peel).
Close the door.
• Press START/STOP. The timer
will start counting down.
PIZZA MODES
CHOOSE YOUR SLICE
8
Baked in a deep dish or pan with a
thick, chewy crust. Think Sicilian or
Chicago Deep Dish.
DEEP PAN
Thin, stretched pizza with a
crispy crust. A pizzeria staple.
THIN CRUST
A chewy, puy crust that’s
spotted with crispy bubbles.
Artisan in every way.
ARTISAN
Large, hand-tossed pizza with
light browning and a foldable,
chewy crust.
NEW YORK
9 9
Questions? ninjakitchen.co.uk
Create your own presets, perfect for
calzones and frozen pizzas. For an
28cm x 15cm calzone, set temp to
200°C and cook 10–14 mins.
CUSTOM
ARTISAN PIZZA MAKER
ARTISAN PIZZA MAKER
PIZZA MAKING TIPS & TRICKS
While unit is preheating, flour
your surface area and using your
hands or a rolling pin stretch out
the dough to a flat surface. Add
more flour as needed to prevent
sticking.
Before topping pizza, ensure
dough is not stuck to surface.
To prevent a soggy and
undercooked pizza do not
over top.
When using prerolled, store-
bought dough, remove
parchment paper and transfer
dough to a floured surface. Trim
as needed to fit on the peel and
stone. For best results, cook on
THIN CRUST for 4-5 minutes.
DOUGH TIPS
The dough and peel should be
at room temperature to easily
transfer the pizza to and from
the peel.
Flour your pizza peel with flour
or semolina, then gently shake
the peel under your pizza. Bring
directly to the oven and transfer
to the heated stone.
Ensure that there are no holes
in the dough as the sauce can
create a ‘glue’ eect between
the dough and peel.
PIZZA PEEL TIPS
NOTE: To avoid sticking, do not
leave the dough on the peel for
too long before cooking.
When working with gluten-free
dough, use cornmeal to help
prevent sticking to the worktop
or pizza peel.
If your dough is too crumbly,
add about 1 Tbsp water until it
comes together.
If your dough is too wet or
batter-like, add about 1 Tbsp
flour until it turns into a more
workable dough.
To enhance crust browning
of gluten-free pizza, brush
the crust lightly with olive oil
before cooking.
If cooking pizza below 260°C
bake the crust separately
for about 5 mins. Then add
toppings and finish baking.
GLUTEN-FREE PIZZA TIPS
CHOOSE YOUR RECIPE FOR VERSATILE PROVINGBREAD & PIZZA DOUGH PROVING ESSENTIALS
10 11 Questions? ninjakitchen.co.uk
Proving gives the dough time to rise, allowing
the yeast to release bubbles. This process makes
the dough soft, stretchy and easier to shape
for baking.
If you're dividing the dough into smaller portions as
the recipe suggests (i.e., 4 pizzas), cover and prove
the separated dough for an additional 20 minutes,
totaling 60 minutes of proving time.
You can elevate your proving experience by adding
230ml warm water into the bake tray. Place dough
in a separate 20-25 cm pan and cover with cling
film. Including water in your proving process
increases humidity, resulting in a better prove. This
is beneficial in colder/dryer environments.
Perfecting the Rise
Dough will double in size when it’s proved for the
appropriate amount of time.
With this unit, it will take about 40 minutes to
prove a single batch.
If you are proving a large batch of dough (i.e.
4 pizzas), prove for 40 minutes, divide into 4 dough
balls, cover, and prove for another 20 minutes.
Timing it Right
The proving mode is set to an optimal 30°C and
cannot be adjusted. Exposing the dough to higher
temperatures may cause it not to rise.
Finding Optimal Heat:
The Art of Proofing
ARTISAN PIZZA MAKER
ARTISAN PIZZA MAKER
Pizza Dough
See page 12-13 for full recipes.
Dinner Rolls
See page 32 for full recipe.
Focaccia
See page 30-31 for full recipe.
Farmhouse Loaf
See page 33 for full recipe.
PIZZA DOUGH RECIPES
INGREDIENTS
6g dried active yeast
370ml lukewarm water (36-40°C)
570g strong white flour
12g fine table salt
Makes: 3 portions (300-320g each)
DIRECTIONS
1 In a large bowl, add the yeast and water and let stand until dissolved and
foamy, about 5 minutes.
2 Add flour and salt and, with a spatula, mix until a dough forms.
3 Transfer dough to a clean work surface and knead by hand until a smooth ball
forms, about 5 to 10 minutes. Dough ball should be slightly tacky and spring
back when touched.
4 Transfer dough into oiled bake tray. Cover the bake tray with cling film and
set inside the unit. Press MODE until PROVE is selected, use the dial to set
time to 40 minutes. Press START/STOP dial.
5 After the dough has rested, divide into 3 portions approx. 300-320g, place
onto bake tray and cover the bake tray with cling film. Press MODE until
PROVE is selected, and set time to 20 minutes. Press START/STOP dial.
After second prove use dough as directed in recipe.
UNIVERSAL PIZZA DOUGH
Use for NY, Calzone and Custom pizzas
INGREDIENTS
3g dried active yeast
180ml lukewarm water (36-40°C)
260g plain flour
5g fine table salt
Makes: 2 portions (220g each)
DIRECTIONS
1 In a large bowl, add the yeast and water and let stand until dissolved and
foamy, about 5 minutes.
2 Add flour and salt and, with a spatula, mix until a shaggy dough forms.
3 Transfer dough to a clean work surface and knead by hand until a smooth ball
forms, about 5 minutes. Dough ball should be slightly tacky and spring back
when touched.
4 Transfer dough into oiled bake tray. Cover the bake tray with cling film and
set inside the unit. Press MODE until PROVE is selected, use the dial to set
time to 40 minutes. Press START/STOP dial.
5 After the dough has rested, divide into 2 portions approx. 220g each and
cover the bake tray with cling film. Press MODE until PROVE is selected,
and set time to 20 minutes. Press START/STOP dial. After second prove use
dough as directed in recipe.
THIN CRUST PIZZA DOUGH
PAN PIZZA DOUGH
INGREDIENTS
6g dried active yeast
340ml lukewarm water (36-40°C)
570g strong white flour
12g fine table salt
Makes: 2 portions (400-450g each)
DIRECTIONS
1 In a large bowl, add the yeast and water and let stand until dissolved and
foamy, about 5 minutes.
2 Add flour and salt and, with a spatula, mix until a dough forms.
3 Transfer dough to a clean work surface and knead by hand until a smooth ball
forms, about 5 to 10 minutes. Dough ball should be slightly tacky and spring
back when touched.
4 Transfer dough into oiled bake pan. Cover the bake tray with cling film and
set inside the unit. Press MODE until PROVE is selected, use the dial to set
time to 40 minutes. Press START/STOP dial.
5 After the dough has rested, divide into 2 portions approx. 400-450g, if using
for Detroit Pizza no need to portion. After prove use dough as directed in
recipe.
TIP: Have left over dough? Place in an air-tight container or sealed bag and
freeze within one day. Be sure to bring to room temperature before using.
Handy Ruler
GLUTEN FREE DOUGH
INGREDIENTS
165ml lukewarm water (36-40°C)
1 teaspoon caster sugar
10g easy bake yeast
12g olive oil, divided
1 tablespoon cider vinegar
1 large egg, beaten
10g fine table salt
370g gluten free bread flour
Makes: 2 portions (300g each)
DIRECTIONS
1 In a large bowl mix water, sugar, yeast, and 10g olive oil. Let sit for 5 minutes,
or until it starts to foam. Next, add cider vinegar, egg, salt, and flour. Mix with
a spatula to combine and bring together to form a smooth ball.
2 Transfer dough into oiled bake tray. Cover the bake tray with cling film and
set inside the unit. Press MODE until PROVE is selected, use the dial to set
time to 40 minutes. Press START/STOP dial.
3 After the dough has rested, divide into 2 portions approx. 300g each, place
onto bake tray and cover the bake tray with cling film. Press MODE until
PROVE is selected, and set time to 20 minutes. Press START/STOP dial.
After second prove use dough as directed in recipe.
ARTISAN PIZZA DOUGH
INGREDIENTS
500g 00 flour
3g dried active yeast
10g fine table salt
300ml lukewarm water (36-40°C)
Makes: 3 to 4 portions (220-240g
each)
DIRECTIONS
1 In a large bowl, add salt and water and mix to dissolve. Then add in roughly
20% of the flour and combine using a fork. Add the yeast and roughly 80% of
the remaining flour and continue to mix with a fork.
2 When the mixture starts to come together, transfer to a lightly floured work
surface and knead in the remaining flour, about 5 to 10 minutes. The dough
should be smooth.
3 Transfer dough into oiled bake tray. Cover the bake tray with cling film and
set inside the unit. Press MODE until PROVE is selected, use the dial to set
time to 40 minutes. Press START/STOP dial.
4 After the dough has rested, divide into 3 to 4 portions approx. 220-240g
each, place onto bake tray and cover the bake tray with cling film. Press
MODE until PROVE is selected and set time to 20 minutes. Press START/STOP
dial. After second prove use dough as directed in recipe.
5 If using immediately, ensure dough is at room temperature. Otherwise,
transfer dough balls to an airtight container or resealable bag and refrigerate
for 24 hours.
ARTISAN PIZZA MAKER
ARTISAN PIZZA MAKER
13
1 11 212 12 223 13 234 14 245 15 256 16 267 17 278 18 289 19 29 30 31 32 33 3410 200
cm
12
14
15
Questions? ninjakitchen.co.uk
DIRECTIONS
KICKSTARTER RECIPE
ARTISAN MARGHERITA PIZZA
BEGINNER RECIPE
FUNCTION: PIZZA/ARTISAN | PREP: 10 MINUTES | PREHEAT: APPROX. 18 MINUTES
TOTAL COOK TIME: 3 MINUTES | MAKES: 1 PIZZA (1–2 SERVINGS) | ACCESSORIES: PIZZA STONE, PIZZA PEEL
INGREDIENTS
220g fresh homemade dough, room
temperature (Artisan Pizza Dough page 12)
60g pizza sauce
75g mozzarella ball, sliced, patted dry
to remove excess moisture
Handful fresh basil leaves, roughly torn
for garnish
Install the pizza stone in the oven
and close the door.
On a lightly floured work surface,
stretch and toss the dough by
hand into a 25cm circle about
3mm inch thick.
Evenly cover dough with pizza
sauce, leaving a 1.5cm edge for the
crust. Then evenly top with sliced
mozzarella.
When unit is preheated and ADD
FOOD and PRS STRT is displayed,
open door, slide a floured pizza
peel under the pizza and transfer
to the hot stone. Close door, press
START/STOP, and cook for
3 minutes. If more time is
necessary or a darker pizza is
desired, increase time.
When cooking is complete, remove
pizza with peel and let rest for
2 minutes before garnishing with
torn basil, cutting, and serving.
V
Press MODE until PIZZA is selected,
use the dial to select ARTISAN, and
set the time to 3 minutes. Press
START/STOP to begin preheating
(preheating will take approx. 18
minutes).
TIP When using a Ninja Pizza
Peel, dusting it with flour
will help prevent sticking
when transferring your pizza
to the stone.
ARTISAN PIZZA MAKER
ARTISAN PIZZA MAKER
NOTE When using homemade
dough, be sure to
account for proving time.
NOTE If a lighter output is
desired, cook for
2½ minutes.
NOTE Product colour may vary.
ARTISAN
PIZZA
BAKE
PROVE
AIR FRY
DETROIT STYLE PEPPERONI PAN PIZZA
DIRECTIONS
1 Oil the bottom and sides of a bake tray with the
olive oil or line with baking parchment. Stretch and
toss dough by hand and place in prepared pan,
making sure the surface of the tray is covered and
set inside the unit. Press MODE until PROVE is
selected and set time for 20 minutes.
Press START/STOP to begin proving.
2 When PROVE is complete remove tray from unit
and install the pizza stone in the unit and close the
door.
3 Press MODE until PIZZA is selected, turn the dial
to select PAN, and set the time to 16 minutes. Press
START/STOP to begin preheating (preheating will
take approx. 10 minutes).
4 Remove cling film from dough and evenly cover
dough with pizza sauce, spreading to the edge for
the crust. Then top with pepperoni, followed by
mozzarella. Layer additional pepperoni over the
mozzarella.
5 When unit is preheated and ADD FOOD and PRS
STRT displays, open door and place tray on stone.
Close door, select START/STOP, and cook for
15 minutes. If more time is necessary or a darker
pizza is desired, continue cooking.
6 When cooking is complete, remove tray and let rest
for 10 minutes before cutting and serving.
INGREDIENTS
1 tablespoon olive oil
850g-900g fresh homemade dough, room
temperature (Pan Pizza Dough page 13)
150g pizza sauce
Pepperoni, as desired
150g mozzarella cheese grated
2 tablespoons grated Parmesan cheese, divided
Chilli flakes, optional
FUNCTION: PIZZA/PAN | PREP: 10 MINUTES | PREHEAT: APPROX. 10 MINUTES
TOTAL COOK TIME: 16 MINUTES | MAKES: 1 PIZZA (6-8 SERVINGS) | ACCESSORY: PIZZA STONE, BAKE TRAY
INTERMEDIATE RECIPE
16
NOTE When using homemade dough, be sure to
account for proving time.
TIP When using a Ninja Pizza Peel, dusting it with
flour will help prevent sticking when transferring
your pizza to the stone.
ARTISAN PIZZA MAKER
ARTISAN PIZZA MAKER
DIRECTIONS
1 Install the pizza stone in the oven and close the
door.
2 Press MODE until PIZZA is selected, turn
the dial to select THIN, and set the time to 4
minutes. Press START/STOP to begin preheating
(preheating will take approx. 13 minutes).
3 On a lightly floured work surface, stretch and
toss the dough by hand into a 25cm circle about
1.5mm thick.
4 Evenly top dough with pizza sauce, leaving a
1.5mm edge for the crust. Dot teaspoons of the
chutney on top followed by the goat's cheese
and mozzarella.
5 When unit is preheated and ADD FOOD and PRS
STRT is displayed, open door, slide a floured pizza
peel under the pizza and transfer to the hot stone.
Close door, press START/STOP, and cook for 4
minutes. If more time is necessary or a darker
pizza is desired, increase time.
6 When cooking is complete, remove pizza with
peel and let rest for 5 minutes before cutting
and serving.
INGREDIENTS
220g fresh homemade dough, room temperature
(Thin Crust Pizza Dough page 13)
60g pizza sauce
50g caramelised onion chutney
50g goat's cheese, crumbled
75g mozzarella ball, sliced, patted dry to remove
excess moisture
18
V
CARAMELISED ONION &
GOAT CHEESE THIN CRUST PIZZA
FUNCTION: PIZZA/THIN | PREP: 10 MINUTES | PREHEAT: APPROX. 13 MINUTES
TOTAL COOK TIME: 4 MINUTES | MAKES: 1 PIZZA (6-8 SERVINGS) | ACCESSORIES: PIZZA STONE, PIZZA PEEL
BEGINNER RECIPE
NOTE When using homemade dough, be sure to
account for proving time.
TIP When using a Ninja Pizza Peel, dusting it with
flour will help prevent sticking when transferring
your pizza to the stone.
ARTISAN PIZZA MAKER
ARTISAN PIZZA MAKER
SALAMI, RED ONION & OLIVE
NEW YORK STYLE PIZZA
DIRECTIONS
1 Install the pizza stone in the oven and close the
door.
2 Press MODE until PIZZA is selected, turn the dial
to select NY, and set the time to 9 minutes. Press
START/STOP to begin preheating (preheating will
take approx. 10 minutes)
3 On a lightly floured work surface, stretch and
toss the dough by hand into a 30cm circle about
3mm thick.
4 Evenly cover dough with pizza sauce, leaving a
1.5cm edge for the crust. Top evenly with salami,
red onion, olives and cheeses.
5 When unit is preheated and ADD FOOD and
PRS STRT displays, open door, slide a floured
pizza peel under the pizza and transfer to the
hot stone. Close door, press START/STOP, and
cook for 8 minutes. If more time is necessary or
a darker pizza is desired, increase time.
6 When cooking is complete, remove pizza with
peel and let rest for 5 minutes before cutting and
serving.
INGREDIENTS
220g fresh homemade dough, room temperature
(Universal Pizza Dough page 12)
60g pizza sauce
30g sliced salami of choice
¼ large red onion, thinly sliced
30g pitted olives
15g Parmesan cheese, grated
75g mozzarella ball, roughly torn, patted dry to
remove excess moisture
FUNCTION: PIZZA/NY | PREP: 10 MINUTES | PREHEAT: APPROX. 10 MINUTES | TOTAL COOK TIME: 9 MINUTES
MAKES: 6–8 SLICES | ACCESORIES: PIZZA STONE, PIZZA PEEL
BEGINNER RECIPE
21
Questions? ninjakitchen.co.uk
TIP When using a Ninja Pizza Peel, dusting it with
flour will help prevent sticking when transferring
your pizza to the stone.
NOTE When using homemade dough, be sure to
account for proving time.
ARTISAN PIZZA MAKER
ARTISAN PIZZA MAKER
23
Questions? ninjakitchen.co.uk
ARTISAN PIZZA MAKER
ARTISAN PIZZA MAKER
SPINACH & RICOTTA CALZONE
DIRECTIONS
1 Install the Pizza Stone in the unit and close the
door.
2 Press MODE until PIZZA is selected, use the dial
to illuminate CUSTOM, set the temperature to
200°C, and set the time to 10 minutes. Press
START/STOP to begin preheating (preheat will
be approx. 10 minutes)
3 On a lightly floured work surface, stretch and
toss the dough by hand into two 25cm circles
about 3mm inch thick.
4 To assemble calzones, spread 2 tablespoons
of pizza sauce over half of each circle. leaving
a 2.5cm border around the edge. Top with 100g
spinach, followed 90g of ricotta cheese, dotted
across spinach.
5 Lightly dampen the edges of the dough with
water. Pull the empty side of the dough over the
filling, then press and pinch the edges together
to seal. Pierce the top with a knife three times to
allow air to escape during cooking.
6 When unit is preheated and ADD FOOD and
PRS STRT is displayed, open door, slide a floured
pizza peel under the calzones and transfer to the
hot stone. Close door, select START/STOP, and
cook for 10 minutes. If more time is necessary
or a darker calzone is desired, increase the time
using the right dial.
7 When cooking is completed, open door and
remove calzones with peel. Allow to cool slightly
before serving.
INGREDIENTS
2 x 200g fresh homemade dough, room temperature
(Universal Pizza Dough page 12)
4 tablespoons pizza sauce, divided
200g fresh spinach, cooked and drained, divided (or
150g of frozen spinach, thawed and drained)
180g ricotta cheese, divided
FUNCTION: PIZZA/CUSTOM | PREP: 10 MINUTES | PREHEAT: APPROX. 10 MINUTES | TOTAL COOK TIME: 10 MINUTES
MAKES: 2 CALZONES | ACCESORIES: PIZZA STONE
INTERMEDIATE RECIPE
TIP When using a Ninja Pizza Peel, dusting it with
flour will help prevent sticking when transferring
your pizza to the stone.
NOTE When using homemade dough, be sure to
account for proving time.
V
24
25
Questions? ninjakitchen.co.uk
ARTISAN PIZZA MAKER
DIRECTIONS
1 Install the Pizza Stone in the oven and close the
door.
2 Press MODE until PIZZA is selected, turn the dial
to select CUSTOM, set the temperature to 200°C,
and set the time to 10 minutes. Press START/STOP
to begin preheating (preheating will take approx. 10
minutes).
3 On a lightly floured work surface, stretch and toss
the dough by hand into two 25cm circles about
3mm inch thick.
4 To assemble calzones, spread 2 tablespoons of
pizza sauce over half of each circle, leaving a
2.5cm border around the edge. Top with 50g
grated mozzarella, followed by desired toppings,
being careful not to not to overload the dough,
season as desired.
5 Lightly dampen the edges of the dough with
water. Pull the empty side of the dough over the
filling, then press and pinch the edges together
to seal. Pierce the top with a knife three times to
allow air to escape during cooking.
6 When unit is preheated and ADD FOOD and PRS
STRT is displayed, open door, slide a floured pizza
peel under the calzones and transfer to the hot
stone. Close door, select START/STOP, and cook
for 10 minutes. If more time is necessary or a
darker calzone is desired, increase the time using
the right dial.
7 When cooking is completed, open door and
remove calzones with peel. Allow to cool slightly
before serving.
INGREDIENTS
2 x 200g fresh homemade dough, room
temperature (Universal Pizza Dough page 12)
4 tablespoons pizza sauce
100g grated mozzarella
Sea salt and ground black pepper, as desired
1 tablespoon water
FILLINGS (OPTIONAL)
Pepperoni
Mushrooms
Olives
Cooked ham, shredded
Spinach
Chopped onions
Jalapeño peppers
Basil
Salami
Capers
Blue cheese
TIP When using a Ninja Pizza Peel, dusting it with
flour will help prevent sticking when transferring
your calzones to the stone.
NOTE When using homemade dough, be sure to
account for proving time.
BUILD YOUR OWN CALZONE
FUNCTION: PIZZA/CUSTOM | PREP: 10 MINUTES | PREHEAT: APPROX. 10 MINUTES
TOTAL COOK TIME: 10 MINUTES | MAKES: 2 CALZONES | ACCESSORIES: PIZZA STONE, PIZZA PEEL
INTERMEDIATE RECIPE
BRING TH E PIZZERIA HOME
Scan the QR code to nd out more
about the PizzaExpress range.
recommended
pizza dough
brand.
ARTISAN PIZZA CHARTS
PICK YOUR DOUGH STYLE & PREHEAT OVEN/PIZZA STONE PICK YOUR SAUCE PICK YOUR TOPPINGS
COOK TIMES
(ADJUST TO
PREFERENCE)
TIP: We recommend
60-120g for each pizza.
Pizza
Alfredo
Pesto
Barbecue
Bualo
Spicy tomato
Bechamel
TIP: We recommend approx.
100-150g total for each pizza.
Grated cheese
Fresh mozzarella
Ricotta cheese
Chicken
Sausage
Meatballs
Peppers
Onions
Broccoli
Pepperoni
Aubergine
Prosciutto
Ham
Olives
Spinach
Pineapple
Salami
New York Style
8–10 mins
Thin Crust
5–7 mins
Artisan Style
2 ½–5 mins
NOTE: Avoid overloading
the pizza, which will make
it dicult to cook evenly.
KEY
High Water Content
NOTE: Make sure pizza stone is in oven during preheating.
NOTE: See page 12-13 for pizza dough recipes and proving directions.
TIP: To ensure the dough is easy to work, leave out at
room temperature for a few hours or until malleable
enough to stretch.
TIP: When using a Ninja Pizza Peel, dusting it with flour
will help prevent sticking when transferring your pizza or
bread to the stone.
TIP: When adding multiple toppings with high water
content to your pizza, consider increasing the cook time.
Pre-cooking high-moisture toppings before adding them
to your pizza can help reduce excess moisture.
Pan Pizza
(Deep Dish/Chicago
Style)
DOUGH WEIGHT: 850-900g
DIAMETER: 25-30cm
THICKNESS OF
DOUGH BEFORE
BAKING:
1
1.25-2.5CM
TEMPERATURE: 220°C
TIME: 10–15 MINUTES
1.25-2.5cm
Thin Crust
DOUGH WEIGHT: 220g
DIAMETER: 30cm
THICKNESS OF DOUGH
BEFORE BAKING: 2mm
TEMPERATURE: 290°C
TIME: 5 MINUTES
2mm
Artisan Pizza
DOUGH WEIGHT: 220g
DIAMETER: 25cm
THICKNESS OF
DOUGH BEFORE
BAKING: 3mm-6mm
TEMPERATURE: 370°C
TIME: 3 MINUTES
3-6mm
New York Style
DOUGH WEIGHT: 300g
DIAMETER: 30-35cm
THICKNESS OF
DOUGH BEFORE
BAKING: 3mm
TEMPERATURE: 245°C
TIME: 8–10 MINUTES
3mm
Pan Pizza (Deep Dish/
Chicago Style)
10–15 mins
26
27
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From fluy breads and cookies to full traybake
meals, bring the bakery right to your back
garden and create complete meals with ease.
28
• Press START/STOP to begin
cooking. The timer will
begin counting down.
• When cook time is complete,
the oven will beep and DONE
will appear on the display.
• Use oven mitts to remove
Bake Tray from the oven.
• Let food rest, then serve.
STEP 3
COOK
• Press the mode button
to select BAKE.
• Press the TEMP button, then
use the right-hand dial to
set the temp. Press the TIME
button, then use the right-
hand dial to set the time.
• Press START/STOP to
begin preheating.
NOTE: Estimated time to preheat
is 5 to 25 minutes depending on
set temperature (refer to Preheat
Times section and chart).
• While oven is preheating,
start prepping ingredients.
STEP 1
SET UP
PRECISION
BAKING
WITH BAKERY QUALITY OUTPUTS AT HOMEWITH BAKERY QUALITY OUTPUTS AT HOME
STEP 2
ADD FOOD
• When the oven is preheated,
ADD FOOD PRS START will
appear on the display.
• Use oven mitts to slide
the Bake Tray with
ingredients into the oven.
PIZZA
BAKE
PROVE
AIR FRY
ARTISAN
BAKE
29
Questions? ninjakitchen.co.uk
NOTE If proving, see page 10 for additional information.
30
31
Questions? ninjakitchen.co.uk
DIRECTIONS
KICKSTARTER RECIPE
FOCACCIA
BEGINNER RECIPE
FUNCTION: PROVE/BAKE | PREP: 12 MINUTES | PROVE: 50 MINUTES | PREHEAT: APPROX. 6 MINUTES
TOTAL COOK TIME: 20 MINUTES | MAKES: 6–8 SERVINGS | ACCESSORY: BAK E TR AY
RECOMMENDED SANDWICH FILLINGS
• Mortadella, burrata, tomato and rocket
• Mozzarella, pesto, tomato and rocket
• Prosciutto, tallegio, salad and sundried tomatoes
• Blue cheese, ripe pear, walnuts and crisp lettuce
Place baking paper in bottom of
the Bake Tray. Add 2 tablespoons
of olive oil on top of the baking
paper and set aside.
Turn dough out onto a floured
surface and knead for 10 minutes
or until the dough is smooth.
Place dough onto the Bake Tray
and flip over to ensure oil is on
both sides of the dough. Spread
the dough to roughly fit into the
pan. Loosely cover the tray with
cling film and place inside of the
unit. Press MODE until PROVE is
selected, and use the dial to set
time to 50 minutes. Press START/
STOP to begin proving.
Once proving is complete, remove
the Bake Tray from the oven and
remove the cling film. Using your
fingers, press dimples all over the
dough. Drizzle 2 tablespoons of
olive oil evenly over the dough, and
sprinkle with the remaining sea salt.
Press MODE until BAKE is
selected. Set temperature to
210°C and set time to 20 minutes.
Press START/STOP to begin
preheating (preheating will
take approximately 6 minutes).
In a large bowl, add the flour,
yeast, 1 tablespoon of sea salt and
1 tablespoon of olive oil. Gradually
mix in water with a spoon or
hands until the dough starts to
form a ball. It may be a bit sticky.
BAKE
BAKE
V
When unit is preheated and ADD
FOOD and PRS STRT is displayed,
place tray in oven, close door and
press START/STOP to begin cooking.
When cooking is complete, remove
tray and drizzle remaining olive oil
and sea salt over the top while hot.
Allow bread to cool for at least 15
minutes before serving.
INGREDIENTS
6 tablespoons extra virgin olive oil, divided
700g strong bread flour, plus extra for kneading
1 ½ tablespoons flaky sea salt, divided
10g easy bake yeast
450ml tepid water
NOTE Product colour may vary.
DINNER ROLLS
DIRECTIONS
1 Place baking paper on the bottom of the
Bake Tray. Lightly oil and set aside.
2 In a large bowl, mix flour, salt and yeast with a
spatula, create a well in the centre of the mixture.
Slowly pour in the lukewarm water and mix until
a rough ball forms. Tip out onto a floured work
surface and knead for 6-10 minutes until the
dough is smooth.
3 Place dough onto the baking paper on the lined
Bake Tray. Cover with cling film and place inside
the unit. Press MODE until PROVE is selected, and
use the dial to set time to 30 minutes. Press START/
STOP to begin proving.
4 When the dough has proved, slide tray out of
the oven and place dough onto a lightly floured
surface. Knead for 2 minutes then divide the dough
into 9 evenly sized balls. Place balls back onto the
Bake Tray and place in oven.
5 Press MODE until PROVE is selected, and use the
dial to set time to 20 minutes. Press START/STOP.
6 After the second PROVE, remove the tray from
the oven. Brush the top of each roll with beaten egg
and sprinkle your chouse of seeds on top.
7 Press MODE until BAKE is selected. Set
temperature to 210°C and set time to 15 minutes.
Press START/STOP to begin preheating (preheating
will take approximately 6 minutes).
8 When unit is preheated and ADD FOOD and PRS
STRT is displayed, place tray in oven, close door
and press START/STOP to begin cooking.
9 When cooking is complete, remove tray. Allow
bread to cool for at least 15 minutes before serving.
INGREDIENTS
1 teaspoon olive oil
500g strong white flour, plus extra for kneading
11g table salt
7g easy bake yeast
340ml lukewarm water
1 egg, beaten
2 teaspoons of poppy seeds or sesame seeds,
or a mix
FUNCTION: PROVE/BAKE | PREP: 10 MINUTES | TOTAL PROVE: 50 MINUTES | PREHEAT: APPROX. 6 MINUTES
TOTAL COOK TIME: 15 MINUTES | MAKES: 9 SERVINGS | ACCESSORIES: BAKING PAPER, BAKE TRAY
ADVANCED RECIPE
32
BAKE
BAKE
V
VG
FARMHOUSE LOAF
INGREDIENTS
1 teaspoon olive oil
500g strong white flour, plus extra to dust
11g table salt
7g easy bake yeast
340ml lukewarm water
FUNCTION: PROVE/BAKE | PREP: 10 MINUTES | PROVE: 1 HOUR | PREHEAT: APPROX. 6 MINUTES
TOTAL COOK TIME: 20 MINUTES | MAKES: 6-8 SERVINGS | ACCESSORIES: BAK E TR AY
ADVANCED RECIPE
DIRECTIONS
1 Place baking paper on bottom of Bake Tray. Lightly oil
and set aside.
2 In a large bowl add flour, salt and yeast. With a spatula,
create a well in the centre of the mixture. Slowly pour in
the lukewarm water and mix until a rough ball forms. Tip
out onto a floured work surface and knead for 6-10 mins
until the dough is smooth.
3 Place dough onto the lined Bake Tray. Cover with cling
film and place inside the unit. Press MODE until PROVE is
selected, and use the dial to set time to 30 minutes. Press
START/STOP to begin proving.
4 When the dough has proved, slide tray out of the oven
and place onto a lightly floured surface. Form the dough
into an oval, tucking the ends underneath. Place dough
back onto Bake Tray and place in oven.
5 Press MODE until PROVE is selected, and use the dial to
set time to 30 minutes. Press START/STOP.
6 After the second PROVE, remove the tray from the oven.
Use a sharp knife to make 1-2cm cut across the top of the
dough.
7 Press MODE until BAKE is selected. Set temperature to
210°C and set time to 20 minutes. Press START/STOP to
begin preheating (preheating will take approximately 6
minutes).
8 When unit is preheated and ADD FOOD and PRS STRT
is displayed, place tray in oven, close door and press
START/STOP to begin cooking.
9 When cooking is complete, remove tray from oven. Allow
bread to cool for at least 15 minutes before serving.
33
Questions? ninjakitchen.co.uk
APPLE & CINNAMON TART
INGREDIENTS
1 sheet of 320g pre-rolled puff pastry
4 tablespoons soft brown sugar
2 teaspoons ground cinnamon
1 tablespoon cornflour
1 teaspoon vanilla extract
Juice of half a lemon
500g eating apples, cored, cut into ½ cm slices
1 tablespoon softened butter
2 tablespoons milk
TO SERVE (optional)
Cream
Vanilla ice cream or custard, if desired
FUNCTION: BAKE | PREP: 15 MINUTES | PREHEAT: APPROX. 3 MINUTES | TOTAL COOK TIME: 30 MINUTES
MAKES: 6-8 SERVINGS | ACCESSORIES: BAKE TRAY, PIZZA STONE
BEGINNER RECIPE
34 35
Questions? ninjakitchen.co.uk
BAKE
BAKE
V
DIRECTIONS
1 Place baking paper on the bottom of the
Bake Tray. Unroll the puff pastry and place
it on top, trimming the edges to fit. Using a
sharp knife, lightly score the pastry along
the sides, leaving a 2cm border for the crust,
then prick the pastry with a fork and set
aside.
2 In a large bowl, whisk together the sugar,
cinnamon, cornflour, vanilla extract, and
lemon juice until well combined. Add the
sliced apples and toss to evenly coat.
3 Arrange apple slices in even rows on the puff
pastry, leaving a 2cm edge. Brush the edges
of the pastry with the milk and dollop butter
evenly across the apple.
4 Place the Pizza Stone into the bottom of the
oven. Press MODE until BAKE is selected.
Set the temperature to 190°C and set the
time 30 minutes. Press START/STOP to begin
preheating (preheating will be approx. 3
minutes).
5 When unit is preheated and ADD FOOD and
PRS STRT is displayed, place the Bake Tray
into the oven, close door and press START/
STOP to begin cooking.
6 Once cooking is complete, remove tray from
oven and allow tart to cool for 5 minutes
before serving with cream, ice cream or
custard.
HALLOUMI, VEGETABLE &
CHICKPEA TRAYBAKE
DIRECTIONS
1 Press MODE until BAKE is selected. Set
the temperature to 180°C and set time to
45 minutes. Press START/STOP to begin
preheating (preheating will be approx. 8
minutes).
2 Place the chickpeas, sweet potato, peppers,
courgette and red onion on the Bake Tray.
Pour over the olive oil and sprinkle with
harissa, salt and pepper. Stir until the
vegetables are fully coated.
3 When unit is preheated and ADD FOOD and
PRS STRT is displayed, place tray in oven,
close door and press START/STOP to begin
cooking.
4 When 25 minutes remain on the timer, slide
out tray and use silicone-tipped tongs to toss
vegetables. Add the halloumi, place the tray in
the oven and close door to continue cooking.
5 When 10 minutes remain, slide the tray out,
add tomatoes, then place the tray in the oven
and close door to continue cooking.
6 When cooking is complete, the halloumi
should be golden and tomatoes should be
soft. Remove tray and serve immediately.
Serve with coriander, yoghurt and lemon
wedges, as desired.
INGREDIENTS
1 x 400g tin chickpeas, drained, rinsed
1 medium sweet potato, peeled, cut into 2cm pieces
2 peppers, cut into 3cm pieces
1 courgette, halved, thickly sliced
1 red onion, cut into wedges
2 tablespoons olive oil
1 tablespoon rose harissa, plus extra to serve
Sea salt and ground black pepper, as desired
250g halloumi, drained, cut into 2cm chunks
300g cherry tomatoes
TO SERVE (optional)
Handful of coriander
Yoghurt
Lemon wedges
FUNCTION: BAKE | PREP: 10 MINUTES | PREHEAT: APPROX. 8 MINUTES | TOTAL COOK TIME: 45 MINUTES
MAKES: 4-6 SERVINGS | ACCESSORIES: BAKE TRAY
BEGINNER RECIPE
V
DIRECTIONS
1 Place baking paper on the bottom of the Bake
Tray. Set aside. Place the pizza stone into the
bottom of the oven.
2 In a large bowl, whisk together the butter, both
sugars and salt until well combined. Whisk in the
egg and vanilla until light and fluffy.
3 Sift in flour and bicarbonate of soda, then fold
into the mixture with a spatula. Fold in the
chocolate chips.
4 Press MODE until BAKE is selected. Set the
temperature to 180°C and set the time 15
minutes. Press START/STOP to begin preheating
(preheating will be approx. 3 minutes).
5 Scoop tablespoons of the mixture onto the tray,
leaving enough space between each to allow for
spreading, you will need to cook in 2-3 batches.
When unit is preheated and ADD FOOD and
PRS STRT is displayed, place the tray into the
oven, close door and press START/STOP to begin
cooking. After 12 minutes check cookies to see if
they are cooked. If not, continue for remaining 3
minutes.
6 Once cooking is complete, remove tray and allow
cookies to cool for 5 minutes before removing
from tray. Enjoy while warm or allow to cool and
store in air tight container.
INGREDIENTS
115g butter, softened
110g soft brown sugar
90g caster sugar
1 teaspoon salt
1 large egg
1 teaspoon vanilla extract
170g plain flour
½ teaspoon bicarbonate of soda
200g dark chocolate chips
36
V
CHOCOLATE CHIP
COOKIES
FUNCTION: BAKE | PREP: 15 MINUTES | PREHEAT: APPROX. 3 MINUTES
TOTAL COOK TIME: 12-15 MINUTES | MAKES: 10-12 COOKIES | ACCESSORIES: BAKE TRAY
BEGINNER RECIPE
BAKE
BAKE
Cook using little to no oil, with extra crispy
results – from chunky chips and roasted
vegetables to fried chicken.
38
• Press START/STOP to begin
cooking. The timer will
begin counting down.
• Turn/stir ingredients midway
through cooking (see recipe).
• When cook time is complete,
the oven will beep and DONE
will appear on the display.
• Use oven mitts to remove
the Air Fry Basket and
Bake Pan from the oven.
• Let food rest, then serve.
STEP 3
COOK
• Press the mode button
to select AIR FRY.
• Press the TEMP button, then
use the right-hand dial to
set the temp. Press the TIME
button, then use the right-
hand dial to set the time.
• Press START/STOP to
begin preheating.
NOTE: Estimated time to preheat
is 5 to 25 minutes depending on
set temperature (refer to Preheat
Times section and chart).
• While oven is preheating,
start prepping ingredients.
STEP 1
SET UP
AIR FRY
STEP 2
ADD FOOD
• When the oven is preheated,
ADD FOOD PRS START will
appear on the display.
• Use oven mitts to slide
the Air Fry Basket (on
top of the Bake Pan) with
ingredients into the oven.
PIZZA
BAKE
PROVE
AIR FRY
ARTISAN
AIR FRY
39
Questions? ninjakitchen.co.uk
NOTE For best results, use the Air Fry basket nested
within the Bake Tray.
ENJOY HEALTHIER MEALS IN A FLASH
40
41
Questions? ninjakitchen.co.uk
DIRECTIONS
KICKSTARTER RECIPE
SPICY CHICKEN WINGS WITH BLUE
CHEESE DIP
BEGINNER RECIPE
FUNCTION: AIR FRY | PREP: 5 MINUTES | PREHEAT: APPROX. 3 MINUTES
TOTAL COOK TIME: 40 MINUTES | MAKES: 2-4 SERVINGS | ACCESSORY: AIR FRY BASKET, BAKE TRAY
Place the Air Fry Basket on top
of the Bake Tray and set aside.
In a large bowl toss the chicken
wings with oil, smoked paprika,
garlic powder, Buffalo sauce, salt
and pepper until evenly coated.
Then place the wings in an even
layer in the Air Fry Basket in the
Bake Tray.
When unit is preheated and ADD
FOOD and PRS STRT is displayed,
place the Air Fry Basket and Bake
Tray into the oven, close door
and press START/STOP to begin
cooking
.
Press MODE until AIR FRY is
selected. Set the temperature
to 230°C and set the time to
40 minutes. Press START/STOP
to begin preheating (preheat will
be approx. 3 minutes).
AIR FRY
AIR FRY
1kg fresh chicken wings
1 tablespoon vegetable oil
2 teaspoons smoked paprika
1 teaspoon garlic powder
100ml Buffalo sauce
Sea salt and ground black
pepper, as desired
BLUE CHEESE DIP
70g sour cream
30g mayonnaise
60g blue cheese
1 tablespoon lemon juice
1 tablespoon chives, finely chopped
Sea salt and ground black pepper, as desired
INGREDIENTS
When time reaches 20 minutes,
slide the tray out and use
silicone-tipped tongs to flip each
wing. Place tray back in the oven
to continue cooking.
While the wings are
cooking, in large bowl add
all ingredients for the blue
cheese dip and mix until fully
combined, mashing blue
cheese with a fork.
When cooking is complete,
remove the tray and basket.
Place wings on a plate and
serve hot with blue cheese dip
on the side.
PIZZA
BAKE
PROVE
AIR FRY
ARTISAN
42
NACHOS
DIRECTIONS
1 Press MODE until AIR FRY is selected. Set the
temperature to 180°C and set the time to 10
minutes. Press START/STOP to begin preheating
(preheating will be approx. 3 minutes).
2 While oven preheats, place the Air Fry Basket
on top of the Bake Tray and spread half of the
tortilla chips in an even layer in the Air Fry
Basket. Top the tortilla chips with 150g of cheese
and add any toppings you'd like to cook on top.
Add remaining chips over the first layer and
repeat the process with the remaining cheese
and toppings. If nachos are heavily loaded with
toppings, push toppings down to fit in unit.
3 When unit is preheated and ADD FOOD and PRS
STRT is displayed, place the Air Fry Basket and
Bake Tray into the oven, close door and press
START/STOP to begin cooking.
4 When cooking is complete, remove tray and
basket. Carefully transfer nachos to serving
platter and top with additional toppings, as
desired. Serve hot.
INGREDIENTS
200g tortilla chips
250g grated Cheddar cheese, divided
TOPPINGS (optional)
Sliced black olives
Jalapeños, sliced thin
Kidney or black beans, drained, rinsed
Cooked shredded chicken
Cooked minced beef
Guacamole
Salsa
Pickled red onion
Sour cream
FUNCTION: AIR FRY | PREP: 10 MINUTES | PREHEAT: APPROX. 3 MINUTES | TOTAL COOK TIME: 10 MINUTES
MAKES: 4-6 SERVINGS | ACCESSORIES: AIR FRY BASKET, BAKE TRAY
BEGINNER RECIPE
AIR FRY
AIR FRY
V
44
JACKET POTATO BAR
DIRECTIONS
1 Press MODE until AIR FRY is selected. Set the
temperature to 200°C, and set the time to
45 minutes. Press START/STOP to begin
preheating (preheating will take approx.
3 minutes).
2 Use a fork to poke each potato 3–5 times. Drizzle
potatoes with oil and rub to coat evenly. Place
Air Fry Basket on top of the Bake Tray and place
potatoes in basket.
3 When unit is preheated and ADD FOOD and PRS
STRT is displayed, place Air Fry Basket and Bake
Tray in the oven, close door, and press START/
STOP to begin cooking.
4 When 15 minutes remain on the timer, slide out
tray and use silicone-tipped tongs to turn the
potatoes. Place tray into the oven to continue
cooking.
5 When cooking is complete, remove tray and
basket. Allow potatoes to cool for 5 minutes,
then transfer to a serving platter. Slice potatoes
lengthwise and add desired toppings. Serve hot.
INGREDIENTS
8 medium 200g potatoes, washed, dried
2 teaspoons vegetable oil
TOPPINGS (optional)
Hot baked beans
Tuna and Sweetcorn
Grated cheese
Vegetable Chilli
Chilli con carne
Jalapeños, sliced
Pre-cooked bacon bits
Peppers, diced
Tomato, diced
Avocado, diced
Salsa
Chilli sauce
Red onion, diced
Crispy onions
Sour cream
FUNCTION: AIR FRY | PREP: 5 MINUTES | PREHEAT: APPROX. 3 MINUTES | TOTAL COOK TIME: 45 MINUTES
MAKES: 8 SERVINGS | ACCESSORIES: AIR FRY BASKET, BAKE TRAY
BEGINNER RECIPE
AIR FRY
AIR FRY
V
46
CHICKEN TIKKA &
PEPPER SKEWERS
DIRECTIONS
1 In a large bowl, mix all the ingredients together,
except for the chicken, and season with salt
and pepper. Add the chicken pieces and toss
until fully coated. Let it marinate for 2 hours or
refrigerate overnight.
2 Place the Air Fry Basket on top of the Bake Tray
and set aside.
3 Press MODE until AIR FRY is selected. Set the
temperature to 220°C and set the time to 20
minutes. Press START/STOP to begin preheating
(preheating will be approx. 3 minutes).
4 Once marinated, thread the chicken and peppers
onto 6 to 8 wooden skewers (cut to size if
needed to fit the Air Fry Basket). Arrange them
in a single layer in the basket.
5 When unit is preheated and ADD FOOD and PRS
STRT is displayed, place the Air Fry Basket and
Bake Tray into the oven, close door and press
START/STOP to begin cooking.
6 Halfway through cooking, slide out the tray and
use silicone-tipped tongs to flip the skewers.
Place tray back into the oven to continue
cooking. When chicken is golden and cooked
through, cooking is complete.
7 When cooking is complete, remove tray and
basket. Serve with lime wedges, mint yoghurt
and bread on the side.
INGREDIENTS
250g plain Greek yoghurt
Juice of ½ a lemon
3cm ginger, peeled and grated
2 garlic cloves, peeled, grated
4 tablespoons tikka paste
2 tablespoons olive oil
2 peppers, cut into 3cm pieces
500g chicken breasts, cut into 3cm pieces
Sea salt and ground black pepper, as desired
TO SERVE (optional)
Lime wedges
Mint Yoghurt
Wraps or naan bread
FUNCTION: AIR FRY | PREP: 10 MINUTES | MARINATE: 2 HOURS OR OVERNIGHT | PREHEAT: APPROX. 3 MINUTES
TOTAL COOK TIME: 15 MINUTES | MAKES: 6-8 SERVINGS | ACCESSORIES: AIR FRY BASKET, BAKE TRAY, 6-8 WOODEN SKEWERS
BEGINNER RECIPE
AIR FRY
AIR FRY
48
CINNAMON NUT GRANOLA
DIRECTIONS
1 In a saucepan, combine the oil, honey, and maple
syrup. Warm over medium heat for about 2
minutes, or until fully melted.
2 In a large bowl, add jumbo oats, pumpkin seeds,
sunflower seeds, pecan pieces, flaked almonds,
cinnamon and sea salt. Pour oil and honey
mixture over oats and stir until all ingredients are
evenly coated.
3 Once the oats are coated, pour the granola
mixture onto the Bake Tray and spread it out
evenly.
4 Press MODE until AIR FRY is selected. Set the
temperature to 180°C and set the time to 25
minutes. Press START/STOP to begin preheating
(preheating will be approx. 3 minutes).
5 When unit is preheated and ADD FOOD and
PRS STRT is displayed, place the Bake Tray into
the oven, close door and press START/STOP to
begin cooking.
6 When 15 minutes remain on the timer, slide out
the tray and use silicone-tipped tongs to toss the
mixture to ensure even cooking. Place tray into
the oven to continue cooking. When 5 minutes
remaining on the timer toss again.
7 When cooking is complete, remove tray and
while granola is still warm add dried fruit,
if using.
8 Leave to cool completely before storing in an
airtight container.
INGREDIENTS
60g olive oil, sunflower or coconut oil
40g runny honey
40g maple syrup
300g jumbo oats
100g pumpkin seeds
100g sunflower seeds
125g pecan pieces
125g flaked almonds
1 teaspoon ground cinnamon
1 teaspoon sea salt
TOPPINGS (optional)
200g with dried fruits of choice:
Raisins or sultanas
Dried apricots, sliced
Dried figs, sliced
Flaked coconut
Dried cranberries
FUNCTION: AIR FRY | PREP: 10 MINUTES | PREHEAT: APPROX. 3 MINUTES | TOTAL COOK TIME: 25 MINUTES
MAKES: 10-12 SERVINGS | ACCESSORIES: BAKE TRAY
BEGINNER RECIPE
AIR FRY
AIR FRY
V
AIR FRY CHART
INGREDIENT AMOUNT (UP TO) PREP OIL TEMP COOK TIME TOSS
VEGETABLES
Asparagus 400g Whole, stems trimmed toss with 2 tbsp oil, season 200°C 6-8 mins Flip halfway
Beetroot 1kg Peeled and halved, quarter if large none 200°C 40-55 mins Toss halfway
Peppers 5 (750g) Cut in half lengthways none 200°C 26-30 mins Flip halfway
Brussels Sprouts 1kg Cut in half, stem trimmed toss with 1 tbsp oil, season 200°C 18-22 mins Toss halfway
Butternut Squash 1.5kg Cut in 2.5cm pieces toss with 1 tbsp oil, season 200°C 23-26 mins Toss halfway
Carrots 1kg Peeled, cut in 1.5cm pieces toss with 1 tbsp oil, season 200°C 20-25 mins Toss halfway
Cauliflower 800g Cut in 2.5cm florets toss with 2 tbsp oil, season 200°C 20-25 mins Toss halfway
Celeriac 600g Peel & cut into 1.5cm cubes toss with 1 tbsp oil, season 200°C 20-28 mins Toss halfway
Corn on the Cob 6 Whole ears, husks removed
toss with 1 tbsp oil, season
200°C 12-15 mins Toss halfway
Courgette 1kg Cut in quarters lengthwise, then cut in 2.5cm pieces toss with 1 tbsp oil, season 200°C 18-25 mins Toss halfway
Green Beans 500g Trimmed toss with 1 tbsp oil, season 200°C 12-14 mins Toss halfway
Kale 200g Torn in pieces, stems removed toss with 1 tbsp oil, season 200°C 5-8 mins Toss halfway
Mushrooms 750g Wiped, cut in quarters toss with 1 tbsp oil, season 200°C 10-12 mins Toss halfway
Broccoli 400g Cut in 2.5cm florets toss with 1 tbsp oil, season 200°C 13-16 mins Toss halfway
Potatoes (King Edward,
Maris Piper, Rooster)
1.5kg Cut in 2.5 cm wedges toss with oil, season 220°C 35-45 mins Toss gently
1kg Hand cut fries, thin toss with oil, season 220°C 20-35 mins Toss gently
1kg Hand cut fries, thick toss with oil, season 220°C 25-40 mins Toss gently 3-4 times
6 whole (200-250g each)
Pierce with a fork 3 times none 200°C 40-55 mins Toss halfway
Sweet Potatoes
1kg Cut in 2.5cm chunks toss with oil, season 200°C 20-30 mins Toss halfway
8 whole Pierced with a fork 3 times none 200°C 40-45 mins Toss halfway
Parsnip 500g Peel & cut into 5cm lengths toss with oil, season 200°C 15-20 mins Toss halfway
POULTRY
Chicken Breasts 4 (200g each) Boneless Brushed with oil, seasoned 200°C 20-25 mins Flip halfway
Chicken thighs
1kg Bone-in, skin on Brushed with oil, seasoned 200°C 25-30 mins None
8 (100g each) Boneless, skinless Brushed with oil, seasoned 200°C 25-25 mins Flip halfway
Chicken wings 1kg Drumettes & flats, skin on toss with 1 tbsp, seasoned 200°C 22-26 mins Flip halfway
50 Cooking Charts
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Questions? ninjakitchen.co.uk
NOTE For best results, use the Air Fry basket nested within the Bake Tray.
52 Cooking Charts
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Questions? ninjakitchen.co.uk
AIR FRY CHART
INGREDIENT AMOUNT (UP TO) PREP OIL TEMP COOK TIME TOSS
Fish cakes 4 (580g) or 2 (145g each) None None 200°C 15-20 mins Flip halfway
Salmon fillets 4 (130g each) 2.5cm thick None 200°C 8-12 mins Flip halfway
Prawns 16 large Whole, peeled, tails on 1 tbsp 200°C 4-8 mins Flip halfway
Burgers 4 (113g each) 2.5cm thick None 200°C 15-25 mins Flip halfway
Steaks 2 (230g each) Whole Brushed with oil, seasoned 220°C 6-10 mins Flip halfway
Bacon 4-6 rashers none None 200°C 8-10 mins Flip halfway
Pork chops
2 bone-in (250g each) Bone-in Brushed with oil, seasoned 220°C 14-20 mins Flip halfway
4 boneless (400g) Boneless Brushed with oil, seasoned 220°C 10-14 mins
Flip halfway
Pork fillet 2 (350-500g each) Whole Brushed with oil, seasoned 220°C 25-30 mins Flip halfway
Sausages 6 (400g) Whole None 220°C 16-22 mins Flip halfway
FROZEN FOODS
Chicken nuggets 700g None None 220°C 20-25 mins Flip halfway
Chicken burgers 4 (125g each) None None 200°C 14-15 mins Flip halfway
Chicken Kiev 4 (1.2kg) None None 190°C 16-18 mins Flip halfway
Chicken dippers 500g None None 200°C 10-12 mins Flip halfway
Chips
500g None None 220°C 20-30 mins Shake halfway
1kg None None 220°C 30-45 mins Shake halfway
Chunky Chips 1kg None None 220°C 25-35 mins Flip halfway
Fish fillets 4 (440g) None None 200°C 15-20 mins Flip halfway
Fish fingers 10 (280g) None None 200°C 12-16 mins Flip halfway
Hash browns 625g None None 200°C 25 mins Flip halfway
Onion rings 350g None None 220°C 10-12 mins Flip halfway
Prawn tempura 16 (280g) None None 190°C 9-10 mins Flip halfway
Potato wedges 650g None None 220°C 20-25 mins Toss halfway
Roast Potatoes 800g None None 220°C 25-30 mins Toss halfway
Veggie burgers 6 (750g) None None 220°C 12-15 mins Flip halfway
Vegan nuggets 500g None None 200°C 10-15 mins Flip halfway
Vegan sausages 12 (540g) None None 180°C 8 mins Flip halfway
NOTE For best results, use the Air Fry basket nested within the Bake Tray.
NOTES NOTES
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