Please make sure to read the enclosed Ninja instructions prior to using your unit.
Mouthwatering recipes & charts
for unlimited possibilities
Grill &
Air Fryer
Grill &
Air Fryer
Your guide to
grilling like a pro
Welcome to the Ninja Foodi Grill & 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-freeGluten-free
10 minutes
or less
Digital Cooking
Probe
Frozen to
chargrilled
Marinades 11
Spice Rubs 12
Dipping Sauces 13
Kickstarter Recipes 14
Grilled sirloin steaks
with asparagus 14
Mains 16
Beef 16
Beef Wellingtons 16
Homemade Cheeseburgers 17
Chicken 18
Honey Mustard & Barbecue
Glazed Chicken Breasts 18
Cajun chicken kebabs 20
Herb & garlic spatchcock chicken 22
Lamb 24
Butterflied leg of lamb 24
Pork 26
English Breakfast 26
Vegetarian 28
Falafels with tahini dressing 28
Fish 30
Whole salmon fillet with
lemon potatoes 29
Snacks & Sides 31
Sausage Rolls 31
Roasted vegetables with herbs 32
Dauphinoise potatoes 33
Spicy sweet potato wedges 34
Sea Salt focaccia 36
Desserts 38
Raspberry Chocolate Brownies 38
Cooking charts 40
Vegetarian Nut-free
V
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.
Now with the Smart Cook System you can achieve the perfect
level of cook without the guesswork.
Cyclonic Grilling
TECHNOLOGY
Grilled favourites
Quick and easy meals
Homemade Cheese Burgers,
page 17
No-flip grilling
No more falling apart
Whole Salmon Fillet with lemon
potatoes, page 29
Perfect cooking
No guesswork
Grilled Sirloin Steaks with
Asparagus, page 14
Frozen to
chargrilled
No thawing required
Honey Mustard & Barbecue
Glazed Chicken Breasts,
page 18
Grilled thrills
Make the unexpected
Sea Salt Focaccia, page 36
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 and sausages,
and when using thicker barbecue sauces.
Best for vegetables, fruit, fresh
and frozen seafood and pizza.
English Breakfast
Page 26
Honey Mustard & Barbecue
Glazed Chicken
Page 18
Grilled Sirloin Steak
& Asparagus
Page 14
Corn on the Cob
Page 42
200°C 230°C 250°C
HILO MAXMED
260°C
30
MINS
14
MINS
11
MINS
13
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
Air Grill Max 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
No two pieces of meat 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.
Here are some more tips to ensure a great cooking experience.
Meats come in dierent shapes
and sizes, which require
dierent cooking times.
If you are cooking dierent
sizes, probe the smaller piece
first as this one will cook faster
than the larger piece.
For cuts 5cm or thicker
(e.g., fillet mignon) we
recommend selecting the lower
temperature setting within
the level of cook you require
(e.g., Rare 1 instead of Rare 2).
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 for about 30 minutes before
cooking for a more juicy centre.
Cut size Meat temperature
Reasons meat might cook differently
Ninja
Beef
Cooking Guide
Everyone's idea of the cooking scale diers. This guide shows you
what you can expect from each of our preset beef cook settings.
Did you know? Meat keeps cooking when you remove it from the grill.
To prevent overcooking, the unit will beep right before your food
reaches the desired set cook level, taking carry-over cooking into account.
Transfer meat to a plate with the probe still inserted and
allow protein to carry-over cook and rest for 3–5 minutes.
Skipping carry-over cooking and cutting into food right
away may result in a rarer level of cook.
Carry-over cooking
9 8
Questions? ninjakitchen.co.uk
RARE WELLMEDIUM WELLMEDIUMMEDIUM RARE
1 2 3 4 5 6 7 8 9
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.
Marinades
11
Questions? ninjakitchen.co.uk
60ml extra virgin olive oil
60ml apple cider vinegar
10g fresh herbs
(like parsley, rosemary, oregano,
thyme, or sage), chopped
5 garlic cloves, 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 garlic cloves, 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 garlic cloves, peeled, minced
Teriyaki
Marinade
MAKES: APPROX. 250ml | MARINATING TIME: 2-12 HOURS | STORE: REFRIGERATE FOR UP TO 4 DAYS
TIP When using marinated foods on the Grill function, we recommend using
Medium and when using thicker marinades/sauces using LO.
12
Best for poultry, beef, pork,
lamb, veal, seafood, vegetables
3 teaspoons 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
Spice Rubs
MAKES: APPROX. 240g | SEASON: GENEROUSLY
STORE: UP TO 6 MONTHS IN AN AIRTIGHT CONTAINER AWAY FROM LIGHT AND HEAT
Flavour-Building 101 13 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
dried 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 garlic cloves, 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
Dipping Sauces
MAKES: APPROX. 240ml | STORE: REFRIGERATE FOR UP TO 4 DAYS
Kickstarter Recipe
14
DIRECTIONS
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 desired cook level. Press START/STOP to
begin preheating.
While unit is preheating,
brush each steak on all
sides with
1
/2 tablespoon
vegetable oil, then
season with salt and
pepper, as desired.
Toss asparagus with
remaining vegetable oil,
then season with salt
and pepper, as desired.
Insert probe horizontally
into the centre of one
of the steaks (see probe
placement instructions
on page 7).
When unit beeps to
signify it has preheated,
ADD FOOD is displayed,
place steaks on grill plate,
gently pressing them
down to maximise grill
marks. Close lid over the
probe cord. When unit
beeps and the display
reads FLIP, use silicone-
tipped tongs to flip
the steaks. Close lid to
continue cooking.
When unit beeps to
signal the steaks are
almost done cooking.
Then transfer steaks
to a plate or cutting
board and allow to
rest for 5 minutes.
While steaks are resting,
place asparagus on grill
plate. Select GRILL and
set to HI. Use the arrows
to the right of the
display to set the time to
4 minutes. Press START/
STOP to begin. Skip
preheat by pressing the
PREHEAT button.
When cooking and
resting are complete,
remove probe from
steaks. Slice steaks and
serve with asparagus.
INGREDIENTS
4 uncooked Sirloin steaks
(225g each)
3 tablespoons vegetable oil, divided
Sea salt, as desired
Ground black pepper, as desired
400g asparagus, trimmed
Kickstarter Recipe
Grilled Sirloin Steaks
with Asparagus
PREP: 10 MINUTES | PREHEAT: APPROX. 10 MINUTES | COOK: BASED ON DESIRED OUTCOME | MAKES: 4 SERVINGS
K
15
Questions? ninjakitchen.co.uk
17
Questions? ninjakitchen.co.uk
BEEF WELLINGTONS
PREP: 15 MINUTES | PREHEAT: APPROX. 5 MINUTES | COOK: 14 MINUTES | MAKES: 4 SERVINGS
5. While unit is preheating, insert probe into
the centre of one beef wellington (see probe
placement instructions on page 7).
6. When unit beeps to signify it has preheated, place
wellingtons in crisper basket, in the pot. Close lid
over probe cord.
7. When unit beeps to signal the beef is almost done
cooking, use oven gloves to remove probe from
the beef.. Transfer beef wellingtons to a board and
allow to rest for a few minutes before serving.
DIRECTIONS
1. In a frying pan, over a medium-high heat, heat oil
for a few minutes until hot. Season beef with salt
and pepper. Sear beef for 1 minute on each side until
browned all over. Set aside to cool.
2. Divide pastry into quarters and roll out each quarter
to approx. 15cm x 12cm in size.
3. When beef has cooled, place in centre of each
pastry. Cover top with pâté then flip over. Brush the
edges with egg and tuck the pastry around the beef
to secure. Slice any extra trimmings into strips and
lay over the top of the pastry to create a diamond
effect, then brush the pastry all over with the
beaten egg. Repeat three times.
4. Plug probe into unit. Insert pot into unit and close
lid. Select ROAST, then select PRESET. Use the
arrows to the right of the display to select BEEF,
then the arrows on left to select MED RARE, or your
preferred outcome. Select START/STOP to begin
preheating.
INGREDIENTS
1 tablespoon olive oil
4 x 170g thick beef fillets
Sea salt
320g ready rolled butter puff pastry
100g mushroom pâté
1 egg, beaten, for glazing
Mains | Beef
HOMEMADE CHEESEBURGERS
PREP: 10 MINUTES | PREHEAT: APPROX. 8 MINUTES | COOK: 15 MINUTES | MAKES: 6 SERVINGS
DIRECTIONS
1. Insert grill plate in unit and close lid. Select
GRILL, set temperature to HIGH, and set time
to 15 minutes for well cooked burgers. Select
START/STOP to begin preheating.
2. While unit is preheating, divide the minced beef
into 6 portions and hand-form each into a loosely
formed 8-10cm patty, 3cm 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. 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 and cook for 11
minutes.
5. After 11 minutes, place a slice of cheese on each
patty. Close lid and continue cooking for 2
minutes.
6. After 2 minutes, remove cheeseburgers from grill
plate. Place the buns on the grill plate. Close lid
and cook for the remaining 2 minutes.
7. When cooking is complete, serve cheeseburgers
on the toasted buns.
INGREDIENTS
1kg 5% minced beef
2 teaspoons garlic powder, as desired, optional
2 teaspoons onion powder, as desired, optional
2 teaspoons dried mixed herbs
Sea salt and ground black pepper, as desired
4 slices Cheddar cheese
4 burger buns, sliced in half
TOPPINGS (OPTIONAL):
Lettuce
Red onion
Tomatoes
Pickles
Condiments
Mains | Beef
16
TIP: For extra flavour, grill vegetables like onions,
peppers, or mushrooms as a burger topping.
18
19
Questions? ninjakitchen.co.ukMains | Chicken
HONEY MUSTARD & BARBECUE-
GLAZED CHICKEN BREASTS
PREP: 5 MINUTES | PREHEAT: APPROX. 9 MINUTES | COOK: 27–30 MINUTES | MAKES: 6 SERVINGS
DIRECTIONS
1 Insert grill plate in unit and close lid. Select GRILL,
set temperature to MED, and set time to 30
minutes. Select START/STOP to begin preheating.
2 While unit is preheating, evenly brush each
chicken breast with a
1
/2 tablespoon vegetable oil.
Then season with salt and pepper, as desired.
3 When the unit beeps to signify it has preheated,
ADD FOOD is displayed, place chicken breasts on
grill plate. Close lid and cook for 10 minutes.
4 While chicken is cooking, combine the dressing
and sauce and mix until thoroughly incorporated.
After 10 minutes, flip chicken. Close lid to
continue cooking for 5 minutes.
5 After 5 minutes, liberally baste chicken with the
sauce mixture, flip over, and liberally baste the
other side. Close lid to continue cooking for 5
minutes.
6 After 5 minutes, repeat step 5. Close lid and cook for
7 more minutes.
7 If necessary, baste chicken again and cook for 3
more minutes or until centremost point of chicken
reaches an internal temperature of 75°C.
8 When cooking is complete, remove chicken from
unit and let rest for 5 minutes before slicing on
the slant. Serve with salad.
INGREDIENTS
6 frozen boneless, skinless
chicken breasts (200g each)
3 tablespoons vegetable oil, divided
Sea salt, as desired
Ground black pepper, as desired
100ml honey mustard dressing
240ml barbecue sauce
TIP Check the internal temperature of the chicken
breasts by inserting the probe. Then press and
hold the MANUAL button.
20 Mains | Chicken
CAJUN GRILLED CHICKEN
AND PEPPER KEBABS
PREP: 15 MINUTES | MARINATE: 1 HOUR | PREHEAT: APPROX. 6 MINUTES | COOK: 12 MINUTES | MAKES: 6 SERVINGS
DIRECTIONS
1 In a mixing bowl, combine oil, lime juice, cumin,
coriander, paprika, oregano, chilli flakes, salt and
black pepper. Add chicken cubes and mix to coat.
Cover and leave to marinate in fridge for at least 1
hour.
2 Insert grill plate in unit and close lid. Select
GRILL, set temperature to HIGH and set time to 12
minutes. Select START/STOP to begin preheating.
3 While unit is preheating, assemble the skewers
in the following order until they’re almost full:
chicken, pepper and onion. Ensure ingredients
are pushed almost completely down to the end of
the skewers. Reserve any marinade for brushing.
4 Once the unit has beeped to signify it has
preheated, ADD FOOD is displayed, place kebabs
on grill plate. Close lid.
5 When unit beeps and the display reads FLIP
halfway through cooking, open lid baste exposed
side of kebabs with marinade. Using silicone
tongs, flip skewers and baste again. Close lid to
continue cooking.
6 Cooking is complete when chicken reaches
an internal temperature of 75°C. Open lid and
remove skewers. Place kebabs on a platter and
serve with rice or salad.
INGREDIENTS
4 tablespoons sunflower oil
2 tablespoons lime juice
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
1 teaspoon oregano
½ teaspoon chilli flakes
Sea salt and ground black pepper, as desired
600g chicken thighs, cut into 2½cm cubes
1 red pepper, cut into quarters, deseeded and cut in
2½cm pieces
1 yellow pepper, cut into quarters, deseeded and cut
in 2½cm pieces
1 green pepper, cut into quarters, deseeded and cut
in 2½cm pieces
2 small red onions, peeled and cut into 2½cm pieces
YOU WILL ALSO NEED:
6 wooden skewers, soaked in water for 30 minutes
TIP If you prefer a vegetarian version, swap chicken
for tofu and cook for 6 minutes.
Mains | Fish22
HERB & GARLIC SPATCHCOCK
CHICKEN
WITH ROASTED ROOT VEGETABLES
PREP: 10 MINUTES | PREHEAT: APPROX. 3 MINUTES | COOK: 58 MINUTES | MAKES: 4–6 SERVINGS
DIRECTIONS
1 In a bowl, mix all ingredients except chicken. Coat
chicken on all sides with mustard rub and reserve.
2 Plug probe into unit. Insert pot into unit and close
lid. Select ROAST, set temperature to 180°C, then
select PRESET. The unit will default to CHICKEN
WELL, to cook to a food safe temperature. Select
START/STOP to begin preheating.
3 While unit is preheating, insert probe into the
thickest part of chicken breast (see probe
placement instructions on page 7).
4 When unit beeps to signify it has preheated, ADD
FOOD is displayed, place chicken, skin-side down,
in the pot. Close lid over probe cord.
5 When unit beeps to signal the chicken needs to
be flipped, turn chicken over, coat with more rub
and add vegetables, making sure they are coated
in the hot fat mixture. Sprinkle with thyme leaves
and sea salt. Close lid to continue cooking.
6 When unit beeps to signal the chicken is done
cooking, use oven mitts to remove probe from
the chicken. Then transfer chicken to a cutting
board and allow to rest covered for 10 minutes
before serving.
7 Meanwhile, check if the vegetables are cooked
enough, if not, select ROAST, set temperature to
180°C and set time to 10 minutes. Select START/
STOP to begin. Select preheat to to bypass
preheating. Open lid and close.
8 Once the vegetables are cooked, serve
with chicken.
INGREDIENTS
HERB & GARLIC CHICKEN
45ml vegetable oil
1 teaspoon sea salt
½ teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried Italian seasoning
½ lemon, zest and juice
2 garlic cloves, peeled, crushed
1.8kg whole chicken cut in half or
1.8kg whole spatchcocked chicken
ROASTED VEGETABLES
800g mixture of root vegetables like carrots,
parsnips, potatoes, turnips, cut into 4-5cm lengths
1 tablespoon fresh thyme leaves
½ teaspoon sea salt
23
Questions? ninjakitchen.co.ukMains | Chicken
K
25
Questions? ninjakitchen.co.uk
BUTTERFLIED LEG OF LAMB
WITH ROAST POTATOES
PREP: 15 MINUTES | PREHEAT: APPROX. 3 MINUTES | COOK: 50 MINUTES | MAKES: 4 SERVINGS
DIRECTIONS
1. Place garlic slivers, rosemary sprigs in centre
of boned lamb. Season with salt and pepper, as
desired. Roll up lamb into a neat shape and tie
with cooking string.
2 Plug probe into unit. Insert cooking pot in unit,
add oil and close lid. Select ROAST. Select
PRESET. Select LAMB, use the arrows to the left
of the display to set MED WELL. Select START/
STOP to begin preheating.
3 When the unit beeps to signify it has preheated,
ADD FOOD is displayed, place in lamb. Insert
probe horizontally into thickest part of lamb (see
probe placement instructions on page 7). Close
lid.
5 After 25 minutes turn lamb over and add
potatoes, rosemary sprigs and seasoning. Make
sure the potatoes are tossed in oil. Close lid.
6 When unit beeps to signal cooking is complete.
Use oven gloves to remove probe from lamb,
remove the lamb and leave to rest for 10 minutes.
7 Check if the potatoes are brown enough, if not,
select ROAST, set temperature to 180°C and set
time to 5-10 minutes. Select PREHEAT to bypass
preheating. Select START/STOP to begin.
8 Serve potatoes with lamb.
INGREDIENTS
2 garlic cloves, peeled and cut into slivers
Fresh rosemary sprigs
800g boned leg of lamb
1 tablespoon sunflower oil
Sea salt and ground black pepper, as desired
700g roasting potatoes, peeled and cut into 4-5cm
chunks
Mains | Lamb
27
ENGLISH BREAKFAST
PREP: 5 MINUTES | PREHEAT: APPROX. 4 MINUTES | COOK: 14 MINUTES | MAKES: 4 SERVINGS
DIRECTIONS
1 Insert grill plate in unit and close lid. Select GRILL,
set temperature to LO and set time to 14 minutes.
Select START/STOP to begin preheating.
2 While unit is preheating, brush mushrooms with oil.
3 Once the unit has beeped to signify it has
preheated, ADD FOOD is displayed, place
sausages and mushrooms on grill plate. Close lid.
4 When unit beeps and the display reads FLIP
halfway through cooking, open lid, flip sausages
over, add bacon rashers and tomatoes. Close lid
to continue cooking.
5 Cooking is complete when sausages reach an
internal temperature of 75˚C. Serve breakfast
with eggs and baked beans if desired.
INGREDIENTS
4 mini Portabello or large chesnut mushrooms
1 teaspoon vegetable oil
4 sausages
4 thick smoked back bacon rashers
2 large tomatoes, halved
Serve with fried eggs and baked beans
Mains | Pork
Snacks & Sides
28
29
Questions? ninjakitchen.co.uk
28 29
Questions? ninjakitchen.co.uk
FALAFELS WITH TAHINI DRESSING
PREP: 10 MINUTES + 30 MINUTES CHILLING TIME | PREHEAT: 2 ½ MINUTES | COOK: 20 MINUTES | MAKES: 6 SERVINGS
Mains | Vegetarian
DIRECTIONS
1 Place all falafel ingredients into a food processor
and pulse until fairly smooth but still a bit coarse.
2 Using an ice cream scoop or wet fingers form
mixture into 12 balls. Place on baking parchment
on a baking tray and chill falafels in fridge for
at least 30 minutes to firm up. Spray the crisper
basket with oil. Place falafels into the basket.
3 Insert cooking pot in unit and close lid. Select
BAKE, set temperature to 180°C and set time
to 20 minutes. Select START/STOP to begin
preheating.
4 Spray or brush falafels with oil. When the unit
beeps to signify it has preheated, ADD FOOD is
displayed, place the crisper basket into the pot
and close the lid. Check the falafels after about 15
minutes.
5 In a small bowl, mix tahini, lemon juice, garlic, salt,
gradually mix in water until the dressing is the
right consistency.
6 Once cooking is complete, serve falafels hot
or cold with tahini dressing.
INGREDIENTS
2 tablespoons sunflower oil
1 large onion, peeled and cut into 8
2 garlic cloves, peeled
2 x tins ( 400g) chickpeas, drained and rinsed
15g fresh coriander, leaves and stalks
1 small egg
2 teaspoons ground cumin
2 teaspoons ground coriander
½-1 teaspoon chilli powder
40g gram flour
½ teaspoon sea salt
Cooking spray or sunflower oil for spraying
Tahini dressing
50g tahini
1 ½ tablespoons lemon juice
1 garlic clove, peeled, crushed
Pinch of salt
2-3 tablespoons water
V
TIP Serve with the Spicy Sweet Potato Wedges on
page 35 and some Tahini for a complete meal.
WHOLE SALMON FILLET WITH
LEMON & GARLIC POTATOES
PREP: 10 MINUTES | PREHEAT: APPROX. 7 MINUTES | COOK: 20 MINUTES | MAKES: 4 SERVINGS
DIRECTIONS
1. Plug probe into unit. Insert crisper basket in unit
and close lid. Select ROAST. Select PRESET.
Select FISH, use the arrows to the left of the
display to set desired output. Select START/STOP
to begin preheating.
2. While unit is preheating, in a small bowl, combine
oil, lemon zest, juice, dill, garlic, salt and pepper.
Brush salmon and potatoes with marinade
and place in the crisper basket. Insert probe
horizontally into thickest part of salmon (see
probe placement instructions on page 7).
3. When unit beeps to signify it has preheated,
and ADD FOOD is displayed, place crisper basket
in cooking pot and close lid.
4. Halfway through cooking when unit beeps and
the display reads FLIP, do not flip the salmon,
but toss potatoes. Close lid to continue cooking.
5. When unit beeps to signal cooking is complete
use oven gloves to remove probe from salmon.
Serve salmon garnished with lemon slices and
dill sprigs, and potatoes.
INGREDIENTS
2 tablespoons olive oil
½ unwaxed lemon, zest and juice
1 tablespoon fresh dill, finely chopped
1 garlic clove, peeled, crushed
1 teaspoon sea salt
Ground black pepper, as desired
600g salmon fillet
500g charlotte potatoes, halved or quartered, if
large
Whole lemon slices, for garnish
Dill sprigs, for garnish
Mains | Fish
31
Snacks & Sides
SAUSAGE ROLLS
PREP: 15 MINUTES | PREHEAT: APPROX. 3 MINUTES | COOK: 16 MINUTES | MAKES: 14 SERVINGS
DIRECTIONS
1. Unroll pastry and cut in half lengthways.
2. Divide sausagemeat in two and roll into two long
sausage shapes, the same length as pastry.
3. Spread 1 teaspoon of mustard on each pastry
strip. Place sausagemeat on top and season.
Brush the long edge of pastry with water and
seal pastry around sausagemeat. Using a sharp
floured knife, cut a few slashes into the top of the
pastries then cut each sausage roll into 7 smaller
pieces.
4. Insert cooking pot in unit and close lid. Select
BAKE, set temperature to 170°C and set time
to 16 minutes. Select START/STOP to begin
preheating.
5. Add sausage rolls in an even layer to crisper
basket. Brush sausage rolls with beaten egg
and sprinkle over mustard seeds. When the unit
beeps to signify it has preheated, ADD FOOD is
displayed, place the crisper basket into the pot
and close the lid.
6. When cooking is complete, remove from drawer
and serve hot or cold.
INGREDIENTS
1 x 320g ready rolled puff pastry, at room
temperature
400g good quality sausagemeat
2 teaspoons English mustard
Sea salt and ground black pepper, as desired
Water, for brushing
1 egg, beaten
1-2 teaspoons mustard seeds
30
32 Snacks & Sides
HERB ROASTED VEGETABLES
PREP: 10 MINUTES | PREHEAT: APPROX. 3 MINUTES | COOK: 20 MINUTES | MAKES: 6 SERVINGS
DIRECTIONS
1 Insert cooking pot in unit and close lid. Select
ROAST, set temperature to 180°C and set time
to 20 minutes. Select START/STOP to begin
preheating.
2 While unit is preheating, place all vegetables,
except tomatoes into a large bowl. Add oil, herbs
and garlic. Then season with salt and pepper, as
desired. Toss together until all vegetables are
coated.
3 When the unit beeps to signify it has preheated,
ADD FOOD is displayed, place coated vegetables
in cooking pot. Close lid and cook for 20 minutes.
4 After 10 minutes, stir vegetables and tomatoes.
Close lid to continue cooking for 10 minutes.
5 When cooking is complete, serve immediately.
INGREDIENTS
300g butternut squash, peeled and cut into 3cm chunks
300g courgettes, cut on slant into 1.5cm slices
100g thick asparagus tips
2 red peppers, deseeded and cut into thick slices
2 small red onions, peeled and halved
2 garlic cloves, peeled and crushed
2 tablespoons olive oil
2 tablespoons fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
Sea salt and ground black pepper, as desired
4 tomatoes
Questions? ninjakitchen.co.ukQuestions? ninjakitchen.co.uk
DAUPHINOISE POTATOES
PREP: 15 MINUTES | PREHEAT: NONE | COOK: 30 MINUTES | MAKES: 6 SERVINGS
Snacks & Sides
DIRECTIONS
1 In a large saucepan, over a medium heat, add
cream, milk, garlic, nutmeg, salt and pepper.
Bring to a simmer. Add the potatoes and bring
back to a simmer and cook for 5 minutes.
2 Pour potato mixture into cooking pot. Scatter
over the plated cheese.
3 Select BAKE, set temperature to 150°C and set
time to 30 minutes. Select START/STOP to begin
and skip preheating by pressing SKIP, open lid
insert pot and close lid.
4 When cooking is complete, garnish with thyme
sprigs and let it stand for a few minutes before
serving hot as an accompaniment to meats.
INGREDIENTS
300ml double cream
200ml whole milk
2 large garlic cloves, peeled, crushed
½ teaspoon plated nutmeg
Sea salt and ground black pepper, as desired
100g Gruyère cheese, grated
Thyme sprigs, to garnish
33
V
V
Snacks & Sides
SPICY SWEET
POTATO WEDGES
PREP: 15 MINUTES | PREHEAT: 2 ½ MINUTES | COOK: 20 MINUTES | MAKES: 6 SERVINGS
DIRECTIONS
1 Insert cooking pot and crisper basket in unit and
close lid. Select AIR FRY, set temperature to
200°C and set time to 20 minutes. Select START/
STOP to begin preheating.
2 While unit is preheating, in a large bowl, place
potatoes, and dust with cornflour, maiking
coating as thin as possible. Shake or brush off
extra cornflour and place on plate. Discard any
extra cornflour out of bowl too. Add the olive oil,
rosemary, paprika, cumin, cayenne pepper, garlic,
salt and black pepper into bowl and mix together.
Place potatoes back in bowl and toss potatoes in
oil mixture.
3 When the unit beeps to signify it has preheated,
ADD FOOD is displayed, place potatoes in crisper
basket. Close lid and cook for 20 minutes.
4 When cooking is complete, serve hot
garnished with parsley.
INGREDIENTS
700g sweet potatoes
2 tablespoons cornflour
3 tablespoons olive oil
1 tablespoon fresh rosemary, chopped
1 teaspoon sweet paprika
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
1 garlic clove, peeled, crushed
Sea salt and ground black pepper, as desired
Chopped parsley, for garnish
V
Questions? ninjakitchen.co.ukQuestions? ninjakitchen.co.uk
35
Questions? ninjakitchen.co.ukQuestions? ninjakitchen.co.uk
SEA SALT FOCACCIA
PREP: 15 MINUTES + PROVING APPROXIMATELY 1 HOUR | PREHEAT: 2 ½ MINUTES
COOK: 15 MINUTES | MAKES: 6 SERVINGS
Snacks & Sides
DIRECTIONS
1 In a large mixing bowl, place the flour, yeast, salt,
2 tablespoons olive oil and gradually mix in water
with your hands until the dough starts to form a
ball. It may be a bit sticky.
2 Turn out onto a floured surface and knead for ten
minutes until the dough is smooth.
3 Grease and line the crisper basket with baking
parchment coming about 5cm up the sides. It
doesn’t need to be neat and perfect. Take the
dough and place it into the crisping basket,
spreading it out roughly to the corners. (It will
spread further and fill the basket as it proves).
4 Cover the crisper basket with cling film and leave
to prove at room temperature for a minimum 1
hour or until double in size.
5 Insert cooking pot in unit and close lid. Select
BAKE, set temperature to 180°C and set time to 15
minutes. Select START/STOP to begin preheating.
6 Drizzle oil over the surface of the focaccia. Use
both hands to dimple the dough all over the
surface by digging the finger tips in. Sprinkle with
sea salt flakes.
7 When the unit beeps to signify it has preheated,
ADD FOOD is displayed, place the crisper basket
into the pot and close the lid. Check the focaccia
after about 12 minutes. It will sound hollow when
tapped if cooked and should be nicely browned
on top. When the focaccia is cooked, carefully lift
the crisping basket out of the unit and remove
the focaccia from the baking parchment. Transfer
the focaccia onto a cooling rack, removing the
parchment from under it. Serve hot or warm.
INGREDIENTS
400g strong plain flour
1 sachet fast action/easy bake yeast
1¼ teaspoons sea salt
3 tablespoons extra virgin olive oil, divided
250ml-300ml tepid water
Flaked sea salt, for sprinkling
Butter, for greasing
37
TIP Add extra flavour by topping it with rosemary,
sliced onion, halved cherry tomatoes and olives.
V
Questions? ninjakitchen.co.ukQuestions? ninjakitchen.co.uk
RASPBERRY
CHOCOLATE BROWNIES
PREP: 20 MINUTES | PREHEAT: 3 MINUTES | COOK: 20-25 MINUTES | MAKES: 12 BROWNIES
Snacks & Sides
DIRECTIONS
1. Grease and line crisper basket with a whole
piece of baking parchment.
2. In a small saucepan, add chocolate and butter,
gently melt on a low heat, stir until smooth.
Allow to cool slightly.
3. In a large bowl, beat the sugar and eggs with
an electric whisk until thick and creamy, then
gently stir in chocolate mixture.
4. Sift the flour and cocoa powder over and fold
in with a spoon. Finally fold in the chopped-up
chocolate and raspberries. Pour mixture into
lined crisper basket.
5. Insert cooking pot in unit and close lid. Select
BAKE, set temperature to 170°C and set time
to 25 minutes. Select START/STOP to begin
preheating.
6. When the unit beeps to signify it has preheated,
and ADD FOOD is displayed, place brownies
in cooking pot. Close lid and cook for 20-25
minutes. The brownies should be soft when
done baking.
7. Leave to cool in crisper basket before lifting
out, using the baking parchment like a sling.
Cut into 12 squares.
INGREDIENTS
180g butter, cubed plus a little extra for greasing
180g dark chocolate, broken into small pieces
260g caster sugar
3 large eggs
80g plain flour
50g cocoa powder
100g milk chocolate, roughly chopped into small
chunks
200g raspberries
39
TIP Add extra flavour by topping it with rosemary,
sliced onion, halved cherry tomatoes and olives.
V
40 Cooking Charts
41
Questions? ninjakitchen.co.uk
Grill Chart
INGREDIENT AMOUNT TEMP COOK TIME INSTRUCTIONS
POULTRY
Chart times are intended to cook poultry all the way through to an internal temperature of 75˚C
Chicken breasts 6 boneless (200-250g each) HIGH 16–20 mins Flip halfway through cooking
Chicken, leg quarters 4 bone in (1kg) HIGH 16-18 mins Flip halfway through cooking
Chicken mini fillets 9 (400g) HIGH 7–8 mins Flip halfway through cooking
Chicken sausages 12 (800g) LOW 9–12 mins Flip halfway through cooking
Chicken thighs
8 boneless (100g each) HIGH 10–12 mins Flip halfway through cooking
8 bone in (1kg) HIGH 14-16 mins Flip halfway through cooking
Chicken wings 14 (1kg) HIGH 9–10 mins Flip halfway through cooking
Duck breasts 4 (800g) HIGH 13-14 mins Flip halfway through cooking
Turkey burgers 4 (125g each) 2cm thick HIGH 10-13 mins No need to flip
BEEF
Chart times are intended to cook beef to medium doneness with an internal temperature of 63˚C
Burgers 4 (125g each), 2cm thick HIGH 7–9 mins No need to flip
Filet mignon 6 steaks (170-230g each), 3cm thick HIGH 9–12 mins Flip halfway through cooking
Flank or bavette 2 steaks (475g), 2cm thick HIGH 7-8 mins Flip halfway through cooking
Ribeye 3 steaks (225-280g each), 2cm thick HIGH 9–12 mins Flip halfway through cooking
Rump 3 steaks (225-280g each), 2cm thick HIGH 9–12 mins Flip halfway through cooking
Sirloin 4 steaks (225-280g each), 2cm thick HIGH 9–12 mins Flip halfway through cooking
T-bone 2 steaks (400-500g), 3cm thick HIGH 8–12 mins Flip halfway through cooking
PORK, LAMB
Chart times are intended to cook pork, lamb all the way through to an internal temperature of 75˚C
Bacon 8 rashers, thick cut LOW 6-9 mins No need to flip
Bacon loin chops 4 (125g each) HIGH 7–8 mins Flip halfway through cooking
Hot dogs 15 (750g) HIGH 3–5 mins Flip halfway through cooking
Pork chops 4 bone in (250g each) HIGH 13–17 mins Flip halfway through cooking
Pork loin ribs 2 racks (475g) HIGH 11 mins Flip halfway through cooking
Pork loin Steaks 6 (120g each) HIGH 4–5 mins Flip halfway through cooking
Pork fillets 2 (350g-500g each) HIGH 15–20 mins Flip halfway through cooking
Sausages 12 (600g) LOW 7–10 mins Flip halfway through cooking
Butterflied boneless lamb leg 1 (700g) HIGH 20-24 mins Flip halfway through cooking
Lamb chops 8 (550g) HIGH 4–5 mins Flip halfway through cooking
TIP Use the digital probe with the proteins in the charts below to cook to your preference without worrying about cook times.
42 42 Cooking Charts
43
Questions? ninjakitchen.co.uk
Grill Chart, continued
INGREDIENT AMOUNT TEMP COOK TIME INSTRUCTIONS
SEAFOOD
Chart times are intended to cook seafood all the way through to an internal temperature of 75˚C
Cod or haddock 6 fillets (125g each) MAX 4–6 mins No need to flip
Jumbo prawns 21 (600g) MAX 3-5 mins Pat dry, season
King size prawns 46 (560g) MAX 1–3 mins Pat dry, season
Salmon fillets 6 (130g each) MAX 6–8 mins No need to flip
Scallops 38 (600g) MAX 3-4 mins Pat dry, season
Sea bass fillets 4 (380g) MAX 6–8 mins No need to flip
Tuna 4 steaks (110-170g each) MAX 4-6 mins No need to flip
FROZEN POULTRY
Chart times are intended to cook poultry all the way through to an internal temperature of 75˚C
Chicken breasts 6 boneless (200g each) MED 22–25 mins Flip 2 or 3 times while cooking
Chicken thighs 6 bone in (850g) MED 25–28 mins Flip 2 or 3 times while cooking
Duck legs 5 legs (1kg) MED 30-35 mins Flip and prick skin on legs in several places
FROZEN BEEF
Chart times are intended to cook beef all the way through to an internal temperature of 75˚C
Sirloin 4 steaks (225-300g), 3cm thick MED 18–26 mins Flip 2 or 3 times while cooking
Burgers 6 (750g) MED 10 mins Flip 2 or 3 times while cooking
FROZEN PORK
Chart times are intended to cook pork all the way through to an internal temperature of 75˚C
Sausages 12 (600g) LOW 9–12 mins Flip 2 or 3 times while cooking
Pork chops 6 bone in (250g each) MED 22-26 mins Flip 2 or 3 times while cooking
FROZEN SEAFOOD
Chart times are intended to cook seafood all the way through to an internal temperature of 75˚C
Cod fillets 6 (90g each) MAX 6–8 mins No need to flip
Salmon fillets 6 (90g each) MAX 6–8 mins Flip halfway through cooking, if desired
Prawns 46 (450g) MAX 3–4 mins No need to flip
FRESH BURGERS
Vegetarian burgers 4 (115g each) HIGH 7-9 mins Flip halfway through cooking, if desired
TIP For less smoke, we recommend cleaning the splatter guard after every use.
44 44 Cooking Charts
45
Questions? ninjakitchen.co.uk
Grill Chart, continued
INGREDIENT AMOUNT
PREPARATION
TEMP COOK TIME INSTRUCTIONS
VEGETABLES
Asparagus 400g Whole, trim stems HIGH 6-7 mins No need to flip
Aubergine 500g Cut in 5cm pieces, brush with oil, season MAX 8-10 mins Flip halfway through cooking
Peppers 4 (750g) Cut in quarters, season MAX 8-11 mins Flip halfway through cooking
Brussels sprouts 600g Whole, trim stems MAX 12–16 mins Flip halfway through cooking
Carrots 1kg Peel, cut in 5cm pieces, season MAX 12-14 mins Flip halfway through cooking
Corn on the cob 4 Whole ears, remove husks MAX 9-12 mins Flip halfway through cooking
Courgette 2–3 (500g) Cut in quarters lengthwise, season MAX 10-12 mins Flip halfway through cooking
Mushrooms 750g Cut in half, drizzle with oil, season MAX 5–7 mins No need to flip
Onions, white or red (cut in half) 6 (600g) Peel, cut in half, season MAX 5–7 mins Flip halfway through cooking
Onions, white or red (sliced) 3 (300g) Peel, cut in 2.5cm slices, season HIGH 6-8 mins Flip halfway through cooking
Portobello mushrooms 6 (75g each) Drizzle with oil, season MAX 7–9 mins Flip halfway through cooking
Tomatoes 6 (360g) Cut in half, season MAX 7 mins No need to flip
FRUIT
Avocado Up to 3 avocados Cut in half, remove stone MAX 4–5 mins No need to flip
Lemons & Limes 5 Cut in half lengthwise, press down on grill plate MAX 4–5 mins No need to flip
Mango 3 Cut in half, remove stone. Press down gently on grill plate MAX 4–6 mins No need to flip
Melon 6 spears (10-15cm each) Press down gently on grill plate MAX 4–6 mins No need to flip
Pineapple 6–8 slices or spears Press down gently on grill plate MAX 7–10 mins Flip 2 or 3 times while cooking
Stone fruit (such as peaches & plums) 4–6 Cut in half, remove stone, press down on grill plate MAX 3-5 mins No need to flip
BREAD & CHEESE
Bread (such baguettes & ciabattas) 30-40cm loaf Hand-cut, 4cm slices, brush with vegetable oil MAX 2–3 mins No need to flip
Halloumi cheese 500g Cut in 3cm slices, brush with oil MAX 4-5 mins No need to flip
TIP For less smoke, we recommend cleaning the splatter guard after every use.
46
47
Questions? ninjakitchen.co.ukCooking Charts
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 6-7 mins
Beetroot 8 small or 6 large (1kg) Whole None 200°C 30-40 mins
Bell peppers 5 (750g) Cut in quarters deseeded, season 1 Tbsp 200°C 18–22 mins
Brussel sprouts 700g Cut in half, remove stems 1 Tbsp 200°C 8-10 mins
Butternut squash 1.5kg Cut in 2.5-5cm pieces 1
1
/2 Tbsp 200°C 15–18 mins
Carrots 1kg Peel, cut in 5cm pieces 1 Tbsp 200°C 12–14 mins
Cauliflower 800g Cut in 2.5cm florets 2 Tbsp 200°C 9-11 mins
Celeriac 600g Peel and cut into 1.5cm cubes 2 Tbsp 200°C 12–14 mins
Corn on the cob 6 Whole ears, remove husks 1 Tbsp 200°C 12–15 mins
Courgette 1kg Cut in quarters lengthwise, then cut in 2.5cm pieces 1 Tbsp 200°C 15–18 mins
Green beans (fine) 640g Trim 1
1
/2 Tbsp 200°C 8-10 mins
Kale (for crisps) 400g Tear in pieces, remove stems 1 Tbsp 150°C 10–12 mins
Mushrooms 700g Cut in quarters 2 Tbsp 200°C 10 mins
Parsnip 500g Peel and cut into 5cm lengths 1 Tbsp 200°C 10–12 mins
Sweet potato
750g Cut in 2.5cm chunks 1
1
/2 Tbsp 200°C 15–20 mins
6 whole (185-250g each) Pierce with fork 3 times None 200°C 25–30 mins
POTATOES, KING EDWARD, MARIS PIPER OR RUSSET
Wedges 1.5kg Cut in 2.5cm wedges 2 Tbsp 200°C 22-25 mins
Thin fries 1kg Hand-cut fries*, thin
1
/2–3 Tbsp, vegetable oil 200°C 18–22 mins
Chunky fries 1kg Hand-cut fries*, thick
1
/2–3 Tbsp, vegetable oil 200°C 20–24 mins
Whole potatoes 6 whole (185-250g each) Pierce with fork 3 times None 200°C 35-45 mins
POULTRY
Chicken breasts 4 (180g each) None Brushed with oil 190°C 18–22 mins
Chicken thighs
6 bone in (1kg) None Brushed with oil 190°C 18-22 mins
6 boneless (600g) None Brushed with oil 200°C 14-16 mins
Chicken wings 1kg None 1 Tbsp 200°C 15-20 mins
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
48 Cooking Charts
49
Questions? ninjakitchen.co.uk
INGREDIENT AMOUNT
PREPARATION
TOSS IN OIL TEMP COOK TIME
PORK
Bacon 6 thick cut rashers (220g) None None 180°C 6–7 mins
Pork chops
3 bone in (250g each) None Brush with oil 190°C 14 mins
4 boneless (630g) None Brush with oil 190°C 14–17 mins
Pork fillets 2 (350-500g each) Whole Brush with oil 190°C 18-22 mins
Sausages 12 (600g) None None 200°C 8–10 mins
FISH
Fish cakes 4, 580g None None 200°C 10-12 mins
FROZEN FOODS
Breaded Mushrooms 17 (300g) None None 170°C 12–14 mins
Chicken burgers 6 (125g each) None None 200°C 14–15 mins
Chicken cutlets/steaks 4 (390g) None None 200°C 14–15 mins
Chicken goujons 19 (475g) None None 200°C 8-10 mins
Chicken Kiev 4 (600g) None None 190°C 16-18 mins
Chicken nuggets 900g (approx 60) None None 200°C 18-22 mins
Chips (French fries) 500g None None 200°C 14-16 mins
Chips (French fries) 1kg None None 200°C 15 mins
Chips (chunky) 500g None None 180°C 15–18 mins
Fish fillets (in batter) 4 (4 40g) None None 200°C 11 mins
Fish Fingers 10 (280g) None None 200°C 7–10 mins
Hash Browns 900g None None 180°C 20 mins
Onion Rings 375g None None 200°C 8–9 mins
Potato wedges 650g None None 180°C 15–18 mins
Prawn tempura 16 (280g) None None 190°C 9–10 mins
Roast potatoes 700g None None 200°C 15–18 mins
Scampi in breadcrumbs 440g None None 200°C 8–9 mins
Sweet potato fries 500g None None 190°C 20-22 mins
Vegan nuggets 26 (476g) None None 200°C 10 mins
Vegan sausages 12 (540g) None None 180°C 8 mins
Veggie burgers 4 (350g) None None 200°C 12 mins
Air Fry Chart, continued
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
50 Cooking Charts
51
Questions? ninjakitchen.co.uk
INGREDIENTS
PREPARATION
TEMP DEHYDRATE TIME
FRUITS & VEGETABLES
Apples Core removed, cut in 3mm slices, rinsed in lemon water, patted dry 60°C 6–8 hours
Asparagus Cut in 2.5cm pieces, blanched 60°C 6–8 hours
Aubergine Peeled, cut in 3mm slices, blanched 60°C 6–8 hours
Bananas Peeled, cut in 3mm slices 60°C 6-8 hours
Beetroot Peeled, cut in 3mm slices 60°C 6–8 hours
Fresh herbs Rinsed, patted dry, stems removed 60°C 4 hours
Ginger root Cut in 3mm slices 60°C 6 hours
Mangoes Peeled, cut in 3mm slices, stone removed 60°C 6–8 hours
Mushrooms Cleaned with soft brush (do not wash) 60°C 6–8 hours
Pineapple Peeled, cored, cut in 3mm - 1.25cm slices 60°C 6–8 hours
Strawberries Cut in half or in 1.25cm slices 60°C 6–8 hours
Tomatoes Cut in 3mm slices or plated; steam if planning to rehydrate 60°C 6–8 hours
MEAT, POULTRY, FISH
Beef jerky Cut in 6mm slices, marinated overnight 70°C 5–7 hours
Chicken jerky Cut in 6mm slices, marinated overnight 70°C 5–7 hours
Turkey jerky Cut in 6mm slices, marinated overnight 70°C 5–7 hours
Salmon jerky Cut in 6mm slices, marinated overnight 70°C 3–5 hours
Dehydrate Chart
Use these cook times as a guide, adjusting to your preference.
© 2024 Shark Ninja Operating LLC.
FOODI and NINJA are registered trademarks in the United Kingdom of SharkNinja Operating LLC.
DG551UK_IG_MP_240812_Mv3
For questions or to register your product visit us
online at ninjakitchen.co.uk
