Please make sure to read the enclosed Ninja® Instructions prior to using your unit.
11-in-1
Contents
Your guide to
cooking with SmartLid™
Welcome to the Ninja® Foodi® SmartLid™ Multi-Cooker recipe
book. From here, you’re just a few pages away from recipes,
helpful tips that will help Combi-STEAM AIR FRY and breads,
TenderCrisp® chickens and make all your favourite guilt-free
fried foods.
SmartLid Slider™ 2
Functions 4
Combi-Steam Mode 6
Making a complete meal 9
Recipes 12
Cooking Charts 34
V
We’ve tagged recipes with these icons to help find the right one for you.
Recipe Key
Vegetarian
Simply move the slider to eortlessly toggle between
11 cooking functions. The cooking environment will intelligently
change as you slide from mode to mode.
Use the lift tab above the SmartLid Slider™ to open and close the lid.3 modes under one lid
Opening and closing the lid
Pressure
When SmartSlider is in
the left position, lid cannot
be opened for safety.
Air Fry / Hob
When SmartSlider is in
the right position, open lid
any time to check on food.
Combi-Steam
Mode
When SmartSlider is in
the middle position, steam
will build. After progress bar
has built, wait at least 5 minutes
to lift lid to check on food.
SmartLid Slider
Pressure cooker. Combi-steamer. Air fryer.
22 3311
AIR FRY / HOB
GRILL
COMBI-STEAM
AIR FRY / HOB
GRILL
COMBI-STEAM
AIR FRY / HOB
GRILL
COMBI-STEAM
Pressure
Cook foods quickly while
maintaining tenderness.
Brown meats,
sauté vegetables and
simmer sauces.
Sear/Sauté
Gently cook
delicate foods at
a high temperature.
Steam
Dehydrate meats, fruits
and vegetables.
Dehydrate
Cook at a lower
temperature for longer
periods of time.
Slow Cook
Make homemade
yogurt.
Yogurt
Give foods crispiness
and crunch with little
to no oil.
Air Fry
Cook at high heat
to caramelise and
brown foods.
Grill
Use the unit like an
oven for baked treats
and more.
Bake
All your favourite Ninja
®
Foodi
®
Multi-Cooker functions
5 4
These programs all cook by heating up the bottom of the pot.
These programs all use the top heating element usually in combination
with the fan to evenly distribute heat.
Questions? ninjakitchen.co.uk
STEAM
+
CRISP
at the same time
at the touch of a button for faster,
juicier, crispier results.
Best for meal times and cooking from scratch.
Even use it to elevate your baking too.
Combi-Steam
MODE
An entirely new way of cooking
Steam Air Fry
Crisp fresh or frozen foods with steam-infused
air to get moist interiors and crispy exteriors.
Steam Bake
Bake fluy cakes and
sweet treats.
Crunchy
& charred
Tender &
caramelised
Air FrySteam Air Fry
The juiciest way to cook
Steam Air Fry
Frozen or fresh chicken breast and salmon fillets and
fresh root vegetables like potatoes and carrots.
Perfect for large cuts of lean meats like a whole chicken or pork.
9 8
The choice is yours
Tip: For frozen foods like breaded chicken nuggets
or French fries, use the Air Fry function. Refer to the charts at the back.
Questions? ninjakitchen.co.uk
Making a COMBI-STEAM
Complete Meal
Use bottom or top of Reversible Rack when making
2-part meals incorporating carbohydrate or grain and protein.
Easy 2-part meals at the same time
CARBOHYDRATE + PROTEIN
PROTEIN PROTEINMARINADE PASTA
350g-500g
uncooked
Want to cook less pasta? Cut the sauces in half with 250g of pasta
: Tomato Sauce: 700g jar marinara sauce, 480ml stock
Creamy Alfredo: 65ml white cooking wine, 240ml chicken stock, 240ml whole milk, 450g jar alfredo sauce,
100g grated Parmesan cheese (stir in to thicken sauce after cooking is complete)
GRAIN
240g uncooked
SAUCE
CRISPING TIME
AND TEMPERATURE
VEGETABLE
100g mix & match
OR
Use FRESH protein
to build a complete meal
1. Prep protein 2. Start with your bottom layer
4 Chicken Cutlets
125-175g each
1.5cm thick
Rigatoni
Rosemary Lemon Marinade
Rice & Beans
Add water, oil
and spices as
directed on
box/bag
Frozen
Vegetable
Medley
Cavatappi
Extra-Firm Tofu
400g package
pressed to remove moisture,
cut in 4 x 1.5cm pieces
Rice
Rinse. Add
water, oil and
spices as
directed on
box/bag
Cajun Spice Blend
Onion
diced
Elbows
4 Pork Cutlets
125-175g each
1.25-2cm thick
Tomato Sauce
2 500g jars
tomato sauce
625ml stock
Dry Herb Rub
Bell Pepper
up to 125g
diced
Penne
2 Steaks
450g total
1.25-2cm thick
Rice Pilaf
Add water, oil
and spices as
directed on
box/bag
Garlic and Chilli Marinade
Mushrooms
sliced
Thin Linguini
Portobello Mushrooms
6 (7.5cm diameter)
or 3 (10cm diameter)
Quinoa
Rinse. Add
water, oil and
spices as
directed on
box/bag
Large Shells
4 prawn skewers
(6 large prawns per skewer)
In the cooking pot, combine
pasta with sauce
OR
grain with
vegetable. Stir until combined.
3. Assemble rack
Place the reversible rack in the pot,
making sure rack is in the higher
position. Carefully place the protein on
the rack. Select STEAM AIR FRY and
adjust time and temp based on protein.
Pick a protein and marinade and
combine in a mixing bowl. Set aside.
Creamy Alfredo
120ml white
cooking wine
480ml
chicken stock
480ml
whole milk
1 500g jar
alfredo sauce
Breaded Chicken Cutlets
200°C for 5–9 mins
steam build: up to 20 mins
200°C for 3–6 mins
steam build: up to 20 mins
200°C for 5–9 mins
steam build: up to 20 mins
200°C for 5–9 mins
steam build: up to 20 mins
200°C for 3–6 mins
steam build: up to 20 mins
Extra-Firm Tofu
Pork Cutlets
Sirloin Steaks
Portobello
Mushrooms
200°C for 3–6 mins
steam build: up to 20 mins
Prawn Skewers
*For thicker cuts of meat, lower temperature to 190°C and add 2–3 minutes to cook time. Note that in doing this you may run the risk
of overcooking the other meal components so we recommend keeping meat thickness within the given guidelines.
11 10
Please use these charts as guides and
adjust cook times as needed if your
food load quantity varies.
Kickstarter
13 12
Questions? ninjakitchen.co.uk
DIRECTIONS
Crispy Rosemary and Parmesan
Potato Wedges
PREP: 2 MINUTES | SOAK: 30 MINUTES | TOTAL COOK TIME: 26 MINUTES | MAKES: 4 SERVINGS
STEAM: 10 MINUTES | COOK: 16 MINUTES
INGREDIENTS
750g Maris Piper or King Edward potatoes
with peel, cut into 2.5cm thick wedges,
water for soaking
1-2 tablespoons oil
125ml water
2 teaspoons semolina, optional
1 teaspoon sea salt
30g grated Parmesan cheese or
vegetarian equivalent
2 teaspoons rosemary, finely chopped
2 garlic cloves, minced
Sour cream and chopped chives to serve
1 Place potatoes in a large bowl,
cover with water and allow to
soak for 30 minutes to remove
excess starch. Rinse and pat
potatoes dry.
2 In a clean bowl, toss the
potatoes, oil, semolina and
salt together. Add 125ml water
to bottom of pot. Transfer
wedges into the Cook & Crisp™
basket and place into pot.
3 Close the lid and move slider
to COMBI-STEAM mode.
4 Select STEAM AIR FRY, set
temperature to 230˚C, and
set time to 16 minutes. Select
START/STOP to begin cooking,
(the display will show PRE for
approximately 10 minutes as
the unit steams, then the timer
will start counting down).
5 Stir Parmesan, rosemary and
garlic together. When the
timer reaches 9 minutes, open
lid, sprinkle over Parmesan
mix, toss potato wedges to
coat and close lid to continue
cooking. With 4 minutes
remaining, open lid, rearrange
wedges. Close lid to finish
cooking.
6 When cooking is complete,
carefully remove the Cook &
Crisp™ basket and transfer
wedges to a serving plate. Top
with sour cream and chives.
Don't forget to add water or stock
to create steam and cook your food.
KICKSTARTERS
NOTE If you prefer your wedges crispier, select AIR FRY and set temperature
to 230˚C, set time to 5 minutes. Press START/STOP to begin cooking.
Check towards end cook time if they are brown enough. The unit will
automatically stop when the lid is opened.
V
14
15
Questions? ninjakitchen.co.uk
BEEF CASSEROLE
PREP: 20 MINUTES | COOK: 6 HOURS | MAKES: 4 SERVINGS
SEAR/SAUTÉ: 10-15 MINUTES | SLOW COOK TIME: 6 HOURS
DIRECTIONS
1 Place beef, flour and seasoning into a plastic bag,
seal and shake until all the meat is coated in flour.
Select SEAR/SAUTÉ and set temperature to 4. Select
START/STOP to preheat the unit for a few minutes.
Add 2 tablespoons oil into pot.
2 Shake excess flour o beef and add half the beef to
pot, colour on all sides. Remove beef with a slotted
spoon and repeat with the remaining beef. This may
take a few minutes.
3 Add remaining oil to pot, stir in onions, carrots,
celery, leeks and garlic. Cook for a few minutes,
then deglaze the pot with a little wine, scraping
up any beef residue. Stir in tomato puree, mustard,
remaining wine, stock and bouquet garni. Return
beef and juices to pot and ensure the beef is covered
with liquid. Cover with foil. Select START/STOP to
turn o SEAR/SAUTÉ. Close the lid and move slider
to the AIR FRY/HOB position. Turn the pressure
release valve to the VENT position
4 Select SLOW COOK, set temperature to HIGH and
time to 6 hours. Select START/STOP to begin. Check
whether beef is cooked and tender after 5 hours.
5 When cooking is complete, carefully remove the pot
and serve casserole hot.
INGREDIENTS
800g stewing beef, cut into 3cm cubes
2 tablespoons plain flour
Salt and pepper
3 tablespoons olive oil, divided
1 onion, sliced
2 large carrots, sliced
2 sticks celery, sliced
1 leek, sliced
1 garlic clove, crushed
300ml red wine
1 tablespoon tomato puree
1 tablespoon wholegrain mustard
500ml beef stock
1 bouquet garni
Mains
ONE POT LASAGNE
PREP: 15 MINUTES | PRESSURE COOK: 15 MINUTES | MAKES: 4 SERVINGS
APPROX. STEAM BUILD: 8 MINUTES | PRESSURE RELEASE: QUICK | AIR FRY: 5 MINS
DIRECTIONS
1 Move slider to right position. Select SEAR/SAUTÈ
and set to 5. Select START/STOP to begin. Add oil
to pot and preheat for 4 minutes.
2 Stir in minced beef and fry for a few minutes to
brown, making sure the meat is broken down and
not in clumps.
3 Stir a few times before adding onion, celery, carrot
and garlic. Turn down the heat to 3 and fry for
5 minutes.
4 Stir in tomato puree, tomatoes, herbs, wine,
stock and season to taste. Turn o unit.
5 Layer in lasagne sheets by poking under sauce.
6 Close the lid and move slider to left position. Select
PRESSURE and set to HIGH. Set time to 15 minutes.
Make sure the pressure release valve is in the SEAL
position. Then press START/STOP to begin cooking
(the unit will build pressure for approximately 8
minutes before cooking begins).
7 Carefully open lid when unit has finished releasing
pressure.
8 Mix ricotta and egg together and spread over the
top of lasagne. Sprinkle over with cheeses. Close lid
and move slider to right position. Select AIR FRY and
set temperature to 200°C time to 5 minutes. Select
START/STOP to begin.
9 When cooking is complete, remove pot from unit
and serve hot with fresh vegetables.
INGREDIENTS
2 tablespoons olive oil
500g minced beef
1 medium onion, diced
2 sticks celery, diced (optional)
1 carrot, diced into 1cm cubes
2 garlic cloves, minced
4 tablespoons tomato puree
2 400g can chopped tomatoes
1 teaspoon dried mixed herbs or Italian herbs
1 bay leaf
250ml red wine
350ml beef stock
Salt and freshly ground black pepper to taste
250g fresh lasagne sheets
250g ricotta cheese
1 egg
100g grated mozzarella
50g grated Parmesan cheese
16
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Questions? ninjakitchen.co.uk
CHICKEN & LEEK POT PIE
PREP: 10 MINUTES | COOK: 33-38 MINUTES | MAKES: 6 SERVINGS
APPROX. PRESSURE BUILD: 6 MINUTES | PRESSURE RELEASE: QUICK | AIR FRY: 10-15 MINUTES
DIRECTIONS
1 Move slider to right position. Select SEAR/SAUTÈ
and set to 4. Select START/STOP to begin. Allow
to preheat for 2 minutes, then add butter to pot.
2 Once butter has melted add onion, leeks, bacon,
garlic and sauté until softened for about 5 minutes.
Stir a few times.
3 Stir in mustard, chicken, mushrooms, stock, cider,
thyme, bay leaf and season to taste.
4 Close the lid and move slider to left position. Select
PRESSURE and set to HIGH. Set time to 6 minutes.
Make sure the pressure release valve is in the SEAL
position, then press START/STOP to begin cooking
(the unit will build pressure for approximately 6
minutes before cooking begins).
5 Carefully remove lid when unit has finished releasing
pressure. Remove thyme sprig and bay leaf.
6 Move slider to right position. Select SEAR/SAUTÈ and
set to 3 Select START/STOP to begin. Add remaining
ingredients to pot, except pastry and milk. Stir until
sauce thickens and bubbles for about 5 minutes.
Turn o.
7 Lay pastry evenly on top of the filling mixture, tucking
edges in if necessary. Make a small cut in centre of pie
crust so that steam can escape during baking. Brush
top with milk. Wipe around pot with a paper towel
to clean.
8 Select AIR FRY and set temperature to 180°C, time
to 10-15 minutes. Select START/STOP to begin.
9 When cooking is complete, remove pot from unit
and serve with fresh vegetables.
INGREDIENTS
25g unsalted butter
1 medium onion, diced
400g leeks, sliced
2 slices bacon, chopped into strips
2 garlic cloves, minced
1 tablespoon Dijon mustard
800g boneless chicken breasts, cut in 2.5cm cubes
100g mushrooms, sliced
400ml chicken stock
250ml dry cider
Sprig of fresh thyme, finely chopped
1 bay leaf
½ teaspoon salt
½ teaspoon black pepper
100g frozen peas
125ml crème fraiche
75g plain flour
200g puff pastry, rolled to a round 2cm larger
than pot.
Milk to glaze
Mains
LEMON HERB ROASTED CHICKEN
WITH GARLIC & FENNEL POTATOES
PREP: 10 MINUTES | COOK: 35 MINUTES | MAKES: 4 SERVINGS
APPROX. STEAM BUILD: 9 MINUTES
DIRECTIONS
1 Grate zest and juice lemon. Place lemon skin with a
sprig of rosemary and thyme into chicken cavity. Tie
legs of chicken together with cooking twine.
2 Remove leaves from herb sprigs and mix half with
butter and garlic. Spread butter over chicken skin.
3 C
ut potatoes lengthwise into quarters to make
wedges. Slice fennel. Put into cooking pot with
potatoes, remaining half of herbs and garlic. Pour
over stock. Season to taste.
4 Place rack in lower position over vegetables and
place chicken on top of vegetables. Sprinkle over
lemon zest, 2 tablespoons lemon juice and season
to taste.
5 Close the lid and move slider to the middle position.
Select STEAM AIR FRY, set temperature to 180°C
and time to 25 minutes. Press START/STOP to begin
cooking (this will STEAM for approximately 9 minutes
before switching to STEAM AIR FRY).
6 When cooking is complete, remove chicken from pot,
cover with foil and allow to rest for 10-15 minutes.
Remove rack.
7 Reduce stock in potatoes; move slider to the
AIR FRY/HOB position, select SEAR/SAUTE and
set to Hi-5. Allow stock to reduce for 3-5 minutes,
until thick.
8 Serve chicken with green vegetables and potatoes.
INGREDIENTS
1 unwaxed lemon, zested and juiced
3 sprigs fresh thyme, divided
3 sprigs rosemary, divided
1.6kg chicken
25g butter, soften
2 garlic cloves, minced
600g new potatoes
1 medium fennel bulb
1 tablespoon olive oil
2 garlic cloves, sliced
200ml chicken or vegetable stock
Salt and freshly ground black pepper to taste
TIP
If you prefer your potatoes browner, just air fry
afterwards for a few minutes to crisp.
18
19
Questions? ninjakitchen.co.ukMains
CHICKEN SATAY & VEGETABLE RICE
PREP: 10 MINUTES | COOK: 16 MINUTES | MAKES: 4 SERVINGS | APPROX. STEAM BUILD: 8-9 MINS MINUTES
ACCESSORY: REVERSIBLE RACK
DIRECTIONS
1 In a bowl, place the chicken pieces, oil, curry powder,
half the ginger, garlic puree and soy sauce. Season
lightly, mix well and thread two pieces of chicken
onto each skewer.
2 Add to the pot, rice, remaining ginger and garlic
puree, carrots, red pepper, baby corn and water.
Season to taste.
3 Place the reversible rack in the pot over rice and
vegetables, making sure rack is in the higher position.
Carefully place the chicken skewers on the rack.
4 Close the lid and move slider to the middle position.
Select STEAM AIR FRY, set temperature to 200°C
and time to 8 minutes. Press START/STOP to begin
cooking (this will STEAM for approximately 8 minutes
before switching to STEAM AIR FRY).
5 When cooking is complete, remove skewers and rack
from pot. Stir the remaining soy sauce and spring
onions into rice and vegetables.
6 Serve chicken satay with vegetable rice and peanut
sauce.
INGREDIENTS
BOTTOM LAYER/COOKING POT
250g Jasmine rice, rinsed in water and strained
75g carrots, cut into ½ cm sticks
50g red pepper, cut into ½ cm sticks
50g baby corn, halved lengthways
375ml water
Salt and pepper, to taste
2 spring onions, finely sliced
REVERSIBLE RACK, HIGH LEVEL
600-650g skinless, boneless chicken thighs,
cut into 5x2cm pieces (you will need 16)
2 teaspoons oil
½ teaspoon curry powder
1 tablespoon ginger puree, divided
1 tablespoon garlic puree, divided
4 teaspoons light soy sauce, divided
Peanut sauce to serve
TANDOORI CHICKEN WITH
TIKKA MASALA VEGETABLE CURRY
PREP: 10 MINUTES | COOK: 21-23 MINUTES PLUS 30 MINUTES MARINATING | MAKES: 4 SERVINGS
APPROX. STEAM BUILD: 8 MINUTES
DIRECTIONS
1 In a bowl, place chicken thighs, 1 tablespoon oil, tandoori
paste, 2 tablespoons yoghurt and seasoning. Mix well and
leave to marinate for 30 minutes.
2 Move slider to right position. Select SEAR/SAUTÈ, set to Hi
5. Select START/STOP to begin. Add remaining oil to pot and
preheat for 3-4 minutes.
3 Add remaining garlic and ginger puree to pot. Sauté for
1-2 minutes, stirring frequently. Stir in tikka masala paste and
sauté for 30 seconds. Select START/STOP to turn o
SEAR/SAUTÉ.
4 Add tomato passata, cream, water, chickpeas, cauliflower and
carrots to pot. Season to taste.
5 Place the reversible rack in the pot over vegetables, making
sure rack is in the higher position. Carefully place chicken
thighs, skin side up, on the rack.
6 Close the lid and move slider to the middle position. Select
STEAM AIR FRY, set temperature to 200°C and time to 15
minutes. Press START/STOP to begin cooking (this will STEAM
for approximately 8 minutes before switching to STEAM AIR
FRY). Check whether chicken is done after 13 minutes.
7 When cooking is complete, remove chicken and rack from
pot and stir in remaining yoghurt and chopped coriander into
vegetable curry.
8 Serve chicken with vegetable curry, garnished with extra
coriander and basmati rice or naan bread.
INGREDIENTS
BOTTOM LAYER/COOKING POT
1 teaspoon garlic puree
1 teaspoon ginger puree
100g tikka masala paste
250ml tomato passata
60ml double cream
100ml water
400g can chickpeas, drained
300g cauliflower florets
2 medium carrots, peeled and cut into
¾cm diagonal slices
REVERSIBLE RACK, HIGH LEVEL
4 200-225g bone in, skin-on chicken
thighs, each slitted 3 times across top
2 tablespoons oil, divided
3 tablespoons tandoori paste
4 tablespoons plain full-fat yogurt,
divided
Salt and pepper, to taste
2 tablespoons chopped coriander
(leaves and stalks), plus extra leaves,
to serve
Basmati rice or nan bread to serve
TIP
You will need 8 x 18cm bamboo skewers for this
recipe. If possible, marinate chicken for at least 30
minutes.
MORROCAN LAMB STEAKS,
BULGUR WHEAT & VEGETABLES
PREP: 10 MINUTES | MARINATE: 30 MINUTES | COOK TIME: 17 MINUTES | MAKES: 4 SERVINGS
STEAM BUILD: 7 MINUTES | STEAM AIR FRY: 10 MINUTES
DIRECTIONS
1 Make marinade for lamb steaks; in a shallow dish mix
all the marinade ingredients together. Add steaks.
Allow to marinate for at least 30 minutes.
2 Place bulgur wheat, stock and coriander in pot and
season to taste. Place vegetables on top and mix
lightly together.
3 Place the reversible rack in the pot over bulgur wheat
and vegetables, making sure rack is in the higher
position. Carefully place the lamb steaks on the rack.
4 Close the lid and move slider to the middle position.
Select STEAM AIR FRY. Set temperature to 180°C,
and set time to 10 minutes. Press START/STOP to
begin, (this will STEAM for approximately 7 minutes
before switching to STEAM AIR FRY). Check after 10
minutes for doneness.
5 When cooking is complete, carefully remove
the entire rack with the lamb.
6 Stir the bulgur wheat, then serve with lamb.
INGREDIENTS
BOTTOM LAYER/COOKING POT
150g coarse bulgur wheat
325ml vegetable or chicken stock
10g fresh coriander leaves and stalks, chopped
1 red pepper, deseeded and diced into 1cm cubes
1 small fennel bulb, cut into 1 cm wedges
1 medium courgette, halved lengthways and cut
into 1cm slices
REVERSIBLE RACK, HIGH LEVEL
4 lamb steaks (150g each)
MARINADE
1 tablespoon oil
2 teaspoons Ras el hanout spice mix
Salt and ground black pepper to taste
20
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Questions? ninjakitchen.co.ukMains
LAMB TAGINE WITH COUSCOUS
PREP: 15 MINUTES | COOK: 69 MINUTES | MAKES: 4 SERVINGS | SEAR/SAUTÉ: 10-15 MINUTES
PRESSURE BUILD: 10 MINUTES | PRESSURE COOK TIME: 35 MINUTES | PRESSURE RELEASE: QUICK
DIRECTIONS
1 Select SEAR/SAUTÉ and set temperature to 4. Select START/
STOP, add oil and preheat for 2 minutes
2 Place the chopped onion into the cooking pot and fry for 5
minutes until the onion is soft and translucent. Add garlic and
fry for one minute. Remove onions and garlic from pot before
adding half the diced lamb. Set temperature to Hi-5 and cook
for 5-7 minutes, until browned on all sides, remove and repeat
with remaining lamb. Add onions and lamb back to pot and
stir in spices and season to taste.
3 Deglaze the pot with some stock, scrapping up any lamb
residue. Set temperature to 3. Stir in tomatoes and remaining
stock.
4 Select START/STOP to turn o SEAR/SAUTÉ. Close the lid
and move slider to the left position, making sure the pressure
release valve is in the SEAL position. Select PRESSURE and
set to HI. Set time to 35 minutes. Then press START/STOP to
begin cooking (the unit will build pressure for approximately
10 minutes before cooking begins).
5 When cooking is complete, move slider to the right. Carefully
open lid and stir in half the chopped coriander, dates and
apricots. Close the lid and move slider to the left position,
making sure the pressure release valve is in the SEAL position.
Select PRESSURE and set to HI. Set time to 4 minutes. Then
press START/STOP to begin cooking (the unit will build
pressure for approximately 5 minutes before cooking begins.
6 Make couscous by placing in a bowl and adding hot stock or
water. Stir and cover bowl with a clean tea towel and leave
for 5 minutes. Fork through to flu up couscous and stir in
chopped coriander and season to taste.
7 When cooking is complete, move slider to the right. Carefully
open lid, remove the pot and serve tagine hot with couscous,
sprinkled with almonds.
INGREDIENTS
2 tablespoons olive oil
1 large onion, peeled and finely sliced
600-800g boneless shoulder of lamb,
cut into 2.5cm cubes
2 garlic cloves, crushed
1 teaspoon ground coriander
1 teaspoon ground ginger
1 teaspoon ground cumin
1 cinnamon stick
350ml lamb stock
400g can chopped tomatoes
1 bunch fresh coriander, chopped and
divided
200g dates, stone in
100g dried apricots
2 tablespoons split almonds
Salt and freshly ground black pepper
300g couscous
400ml hot vegetable stock
or boiling water
15g chopped coriander
22
23
Questions? ninjakitchen.co.ukMains
ROAST PORK LOIN & VEGETABLES
PREP: 10 MINUTES | COOK: 48-53 MINUTES | MAKES: 4 SERVINGS | APPROX. STEAM BUILD: 8 MINUTES
ACCESSORY: REVERSIBLE RACK
DIRECTIONS
1 Season pork well with salt and pepper. Brush pork
with 1 tablespoon oil. With the point of a knife, make
a few incisions in rind and insert folded over bay
leaves into incisions.
2 Place potatoes, parsnips, carrots, garlic cloves and
rosemary in pot. Stir in remaining oil and season to
taste. Remove the potatoes and set aside then pour
water over vegetables in pot.
3 Place the reversible rack in the pot over vegetables,
making sure rack is in the lower position. Carefully
place pork loin on rack and surround with potatoes.
4 Close the lid and move slider to the middle position.
Select STEAM AIR FRY, set temperature to 180°C
and time to 45 minutes. Press START/STOP to begin
cooking (this will STEAM for approximately 8 minutes
before switching to STEAM AIR FRY).
5 After 25 minutes, turn potatoes over and continue
cooking. Check whether pork is done after 40
minutes, it should read 70°C on an instant read
thermometer.
6 When pork is cooked, remove from pot and rest,
lightly covered with foil for 10 minutes.
7 Serve roast pork loin sliced with roast vegetables and
any sauce left in pot.
INGREDIENTS
1.2 kg boneless pork loin roast, rind scored
Salt and pepper, to taste
3 tablespoons oil, divided
3-4 fresh bay leaves
800g roasting potatoes, cut in half or
quarters if large
250g parsnips each cut into 3 large chunks
250g carrots each cut into 3 large chunks
8 unpeeled garlic cloves
Few sprigs rosemary
175ml water
CRISPY TOPPED SALMON,
NEW POTATOES & BROCCOLI
PREP: 15 MINUTES | COOK: 17 MINUTES PLUS 10 MINUTES MARINATING | MAKES: 4 SERVINGS
STEAM BUILD: 9 MINUTES | STEAM AIR FRY: 8 MINUTES
DIRECTIONS
1 In a shallow dish, place lime zest, lime juice, oil, soy
sauce, ginger, chilli and sugar. Stir well to combine.
Add the salmon and turn to fully coat. Leave to
marinate for 10 minutes. Remove salmon (reserve
marinade) and sprinkle breadcrumbs over each fillet.
Press breadcrumbs firmly into fish to coat. Season
to taste.
2 Put potatoes, broccoli, spring onions, water and salt
in the bottom of the pot. Stir together.
3 Place the reversible rack in the pot over potatoes,
making sure rack is in the higher position. Carefully
place the salmon on the rack.
4 Close the lid and move slider to the middle position.
Select STEAM AIR FRY, set temperature to 170°C,
and set time to 8 minutes. Press START/STOP to
begin, (this will STEAM for approximately 9 minutes
before switching to STEAM AIR FRY).
5 When cooking is complete, carefully remove the
entire rack with the salmon.
6 Drain the new potatoes, then serve with salmon
and vegetables.
INGREDIENTS
BOTTOM LAYER/COOKING POT
500g baby new potatoes, cut into
half or quarters if large
300g large broccoli florets
4 spring onions, cut in half
175ml water
½ teaspoon salt
REVERSIBLE RACK, HIGH LEVEL
1 lime, zest and juice
1 tablespoon sesame seed oil
1 tablespoon soy sauce
2cm cube of ginger, grated
Pinch of chilli flakes
1 teaspoon caster sugar
4 salmon fillets (130g each)
20g dried breadcrumbs
Salt and ground black pepper to taste
TIP
For crispier crackling, leave pork uncovered in
fridge overnight and take out up to one hour before
cooking.
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CARAMELISED ONION
TARTE TATIN
PREP: 5 MINUTES | COOK: 30-35 MINUTES | MAKES: 4 SERVINGS
4 Carefully turn the onion halves over and add
remaining water to pot. Select SEAR/SAUTÈ and
set temperature to 3. Select START/STOP to
begin cooking again. Close lid and allow to simmer,
opening lid to check when onions are tender,
water has evaporated and there is a deep golden
brown caramel forming. The onions will take
15-20 minutes to cook altogether. Select START/
STOP to turn o SEAR/SAUTÉ.
5 Place pu pastry circle over onions and use a
wooden spoon or silicone spatula to tuck pastry
in around edges. Prick pastry a few times all over
with a fork.
6 Close lid and select AIR FRY, set temperature to
200°C and time to 15 minutes. Press START/STOP
to begin cooking.
7 When cooking is complete, let rest for one minute.
Remove pot form unit and place a plate larger
than pot over it. Carefully and quickly turn over to
turn out tarte tatin.
8 Serve onion tarte tatin hot with salad and new
potatoes.
INGREDIENTS
45g unsalted butter, softened
2 teaspoons caster sugar
5-6 small onions, peeled and halved horizontally
Salt and pepper, to taste
Few sprigs thyme, roughly torn
300ml water
320g ready-rolled all butter puff pastry, cut into
roughly 26cm circle
DIRECTIONS
1 Spread butter in base of pot. Sprinkle over caster
sugar. Place onion halves cut side up in pot in
an even layer and squeeze in as many pieces as
possible as they will shrink once cooked. Season
to taste.
2 Move slider to right position. Select SEAR/SAUTÈ
and set temperature to 4. Select START/STOP to
begin. Heat until the butter and sugar melt together
and turn a golden-brown colour, (approximately
3 minutes).
3 Reduce temperature to 3, add 150ml water and
thyme sprigs. Close lid and allow to simmer
occasionally opening lid to check until water has
evaporated and there is a golden caramel forming
again. Select START/STOP to turn o SEAR/SAUTÉ.
V
THAI GREEN COD & VEGETABLE CURRY
PREP: 10 MINUTES | COOK: 18 MINUTES | MAKES: 4 SERVINGS | APPROX. STEAM BUILD: 10 MINUTES
STEAM AIR FRY: 8 MINUTES
DIRECTIONS
1 Move slider to right position. Select SEAR/SAUTÈ
and set to Hi 5. Select START/STOP to begin. Add
1 tablespoon oil to pot and preheat for 3-4 minutes.
2 Add 3 tablespoons green curry paste to pot and
sauté for 2 minutes, stirring. Select START/STOP
to turn o SEAR/SAUTÉ.
3 Stir in sweet potatoes, peppers, green beans,
coconut milk, brown sugar and fish sauce to pot.
Season to taste.
4 In a small bowl, mix remaining oil and curry paste.
Place the reversible rack in the pot over vegetables,
making sure rack is in the higher position. Carefully
place cod fillets, skin side down, on the rack and
brush tops with the curry paste mixture. Season
to taste.
5 Close the lid and move slider to the middle position.
Select STEAM AIR FRY, set temperature to 225°C
and time to 8 minutes. Press START/STOP to begin
cooking (this will STEAM for approximately
10 minutes before switching to STEAM AIR FRY).
When cooking is complete, remove cod and rack
from pot. Stir in Thai basil leaves and chilli into curry.
6 Serve cod with vegetable curry, garnished with extra
Thai basil leaves, lime wedges and Jasmine rice.
INGREDIENTS
BOTTOM LAYER/COOKING POT
2 tablespoons oil, divided
4 tablespoons Thai green curry paste, divided
330g sweet potato, cut into 2.5cm pieces
1 yellow pepper, cut into 2.5cm pieces
125g trimmed thick green beans, cut in half
400ml can coconut milk
1½ teaspoons light brown sugar
2 teaspoons fish sauce
Salt and pepper to taste
Handful Thai basil leaves, plus extra for garnish
1 red chilli, seeded and finely sliced
Jasmine rice and lime wedges to serve
REVERSIBLE RACK, HIGH LEVEL
4 frozen skin-on cod fillets, 140g each
RATATOUILLE
PREP: 20 MINUTES | COOK: 15 MINUTES | MAKES: 4 SERVINGS
APPROX. PRESSURE BUILD: 12 MINUTES | PRESSURE RELEASE: QUICK
DIRECTIONS
1 Select SEAR/SAUTÉ, set to 3 and press START.
Add the oil to the pot and let it heat for 2 minutes.
2 Place the chopped onion into the cooking pot and
fry for 4 to 5 minutes until the onion is soft and
translucent. Add the garlic and continue to cook
for another 2 minutes before adding the diced
aubergine, peppers and courgettes. Select 4 and
cook for 5 minutes, before stirring in chopped
tomatoes, water, herbs and seasoning.
3 Close lid, move slider to the left position, making
sure the pressure release valve is in the SEAL
position. Select PRESSURE and set to HIGH. Set
time to 5 minutes. Then press START/STOP to
begin cooking (the unit will build pressure for
approximately 12 minutes before cooking begins).
4 Serve hot, garnished with fresh basil leaves.
INGREDIENTS
1 large onion, diced
3 garlic cloves, chopped
300g aubergine, diced
1 small red pepper, deseeded and diced
1 small green pepper, deseeded and diced
1 small yellow pepper, deseeded and diced
500g courgettes, diced
2 400g cans chopped tomatoes
300ml water
2 teaspoons dried mixed herbs
Salt and freshly ground black pepper
Freshly chopped basil leaves for garnish
TIP
If there is too much liquid, it can be reduced by
cooking for a few minutes on SEAR/SAUTÉ.
V
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ROASTED ROOT VEGETABLES
PREP: 10 MINUTES | COOK: 23 MINUTES | STEAM BUILD: 8 MINUTES | MAKES: 4 SERVINGS
DIRECTIONS
1 Peel vegetables and cut into 3-4cm even
sized pieces.
2 In a bowl, add vegetables, oil, thyme leaves and
salt. Toss together to make sure all the vegetables
are coated in oil. Place into Cook & Crisp™ basket.
3 Add water to bottom of pot. Place basket on top.
Close the lid and move slider to middle position.
4 Select STEAM AIR FRY, set temperature to
200˚C, set time to 15 minutes. Press START/STOP
to begin cooking (the unit will build pressure for
approximately 8 minutes before cooking begins).
5 Check vegetables after 13 minutes to see if they
are cooked to your preference. When cooking is
complete, carefully remove the basket and serve
vegetables hot.
INGREDIENTS
650g mixed root vegetables, (beetroot, carrot,
parsnip, sweet potatoes or potatoes)
1-2 tablespoons oil
1 tablespoon fresh thyme leaves
Sea salt, season to taste
250ml water
V
POTATO & BACON GRATIN
PREP: 10 MINUTES | COOK: 35 MINUTES | MAKES: 4 SERVINGS | STEAM BUILD: 11 MINUTES
DIRECTIONS
1 Move slider to AIR FRY/HOB position. Select
SEAR/SAUTÈ and set to 4. Select START/STOP to
begin. Add butter to pot and preheat for 2 minutes.
2 Stir in onion and lardons fry for a few minutes to
brown, remove from pot. Turn o unit. Allow to
cool for a few minutes.
3 Layer potatoes into pot with onion, lardons, garlic
and season to taste.
4 Pour over stock and top with a layer of grated
Gruyère.
5 Close the lid and move slider to middle position.
Select STEAM AIR FRY and set temperature to
180˚C. Set time to 20 minutes. Press START/
STOP to begin cooking (this will STEAM for
approximately 11 minutes before switching to
STEAM AIR FRY).
6 When cooking is complete, remove pot from unit
and serve gratin hot.
INGREDIENTS
25g butter
1 medium onion, diced
190g lardons or bacon chopped into little pieces
1kg potatoes, peeled and cut into thin slices
1 garlic clove, minced
Salt and pepper, season to taste
450ml vegetable or chicken stock
100g Gruyère cheese, grated
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CARROT CAKE
PREP: 15 MINUTES | TOTAL COOK TIME: 1 HOUR 3 MINUTES | MAKES: 8 SERVINGS
STEAM BUILD: 20 MINUTES | BAKE: 45 MINUTES | ACCESSORY: 20cm ROUND SPRINGFORM BAKING TIN
DIRECTIONS
1 Pour 700ml water into the pot. Spray or grease the
bottom of 20 cm round springform baking tin with
cooking spray or oil and dust with flour. Line base
with baking parchment.
2 Place flour, baking powder and spices into a medium
bowl. Mix well and set aside.
3 In a large bowl, add sugar, oil and eggs and beat
together, then gradually add flour mixture and mix
until completely combined. Stir in carrots, nuts and
orange zest until evenly combined. Pour the batter
into prepared cake tin.
4 Place the tin on the reversible rack in the lower
position, then place the rack in the pot. Close lid and
move slider to middle mode position.
5 Select STEAM BAKE, set temperature to 160°C,
and set time to 45 minutes. Press START/STOP to
begin cooking (this will STEAM for approximately 20
minutes before switching to STEAM BAKE).
6 When cooking is complete, check doneness by
inserting a wooden toothpick into the middle of the
cake. If it comes out clean, remove the rack with the
pan and let cool for at least 1 hour. If the toothpick
comes out with moist crumbs or batter stuck to it,
continue to bake until the toothpick comes out clean.
7 While cake is cooling, in a large bowl, add cream
cheese, butter and sugar and beat until creamy and
smooth.
8 When the cake has cooled, cut cake in half
horizontally and sandwich together with third of
the icing. Spread the remaining icing on top and
decorate with walnut halves or slivers of carrots.
INGREDIENTS
300g plain flour
15g baking powder
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon cardamom
250g caster sugar
125ml sunflower oil
3 eggs
250g carrots, finely grated
50g roasted pistachios, roughly chopped
50g walnuts, roughly chopped
Zest of 1 unwaxed orange
FOR ICING
300g cream cheese, room temperature
50g softened butter
100g icing sugar
ADDITIONAL
Cooking spray or oil for greasing
Walnut halves for decoration
VANILLA CHEESECAKE
WITH BERRY SAUCE
PREP: 35 MINUTES | TOTAL COOK TIME: 55 MINUTES | MAKES: 8-10 SERVINGS
STEAM: 20 MINUTES | BAKE: 35 MINUTES | ACCESSORY: 20cm ROUND SPRINGFORM CAKE TIN
DIRECTIONS
1 In a large bowl, add the base ingredients and mix
until fully combined. Transfer the mixture to the
springform cake tin and press into an even layer on
the bottom of the tin.
2 In a large bowl, add the cream cheese, sour cream,
sugar and beat until smooth. Add the eggs and
vanilla and continue to beat until fully combined. If
using a hand or stand mixer, use a medium speed
to avoid over-beating the eggs. Pour the filling over
the base.
3 Add the berry sauce ingredients to the pot and stir
until evenly combined.
4 Place the tin on the reversible rack in the lower
position, then place the rack in the pot. Close the lid
and move slider to the middle mode position.
5 Select STEAM BAKE, set temperature to 120°C and
set time to 35 minutes. Select START/STOP to begin
cooking (this will STEAM for approximately 20
minutes before switching to STEAM BAKE).
6 When cooking is complete, the cheesecake will still
be wobbly in the centre. Remove the rack and tin
and allow to cool for about 30 minutes. Refrigerate
the cheesecake for at least 2 hours before serving
to give it a firmer texture.
7 Take the cheesecake out the refrigerator, slice with
a wet knife, and serve with berry sauce.
INGREDIENTS
BISCUIT BASE
80g digestive biscuit crumbs
65g unsalted butter, melted
2 tablespoons granulated sugar
⅛ teaspoon salt
Zest of 1 unwaxed orange
FILLING
900g cream cheese, room temperature
175g granulated sugar
100g sour cream
2 teaspoons vanilla extract
3 eggs
BERRY SAUCE
145ml water
450g frozen mixed berries
45g granulated sugar
ADDITIONAL
Fresh berries and mint leaves for
garnish (optional)
V
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INGREDIENT AMOUNT
PREPARATION OIL optional
WATER ACCESSORY TEMP COOK TIME
VEGETABLES
Beetroot 1kg Peel, cut in 1.25cm cubes 1 Tbsp 125ml Cook & Crisp™ Basket 200°C 20 mins
Broccoli 400g Whole, remove stem 1 Tbsp 125ml Cook & Crisp™ Basket 210°C 15–20 mins
Brussels sprouts 1kg Cut in half, trim ends 1 Tbsp 125ml Cook & Crisp™ Basket 230°C 15-20mins
Butternut Squash 1kg Cut in half, deseed 1 Tbsp 125ml Cook & Crisp™ Basket 190°C 22-25 mins
Carrots 1kg Peel, cut in 1.25cm rounds 1 Tbsp 125ml Cook & Crisp™ Basket 200°C 22–28 mins
Parsnip 500g Cut into 2.5cm pieces 1 Tbsp 125ml Cook & Crisp™ Basket 200°C 15-20 mins
Potatoes, King Edward/Maris
Piper/Russet
1kg Cut into 2.5cm wedges 1 Tbsp 125ml Cook & Crisp™ Basket 230°C 18-22 mins
500g
Hand cut chips, soak 30 mins
in cold water, then pat dry
1 Tbsp 125ml Cook & Crisp™ Basket 200°C 20 mins
4 (800g) Whole Brush with oil 125ml Cook & Crisp™ Basket 200°C 30-35 mins
1kg Cut into 2.5cm cubes 1 Tbsp 125ml Cook & Crisp™ Basket 200°C 20 mins
Sweet potatoes 1kg Cut into 2.5cm cubes 1 Tbsp 125ml Cook & Crisp™ Basket 200°C 20 mins
POULTRY
Chicken breasts 2 (175g each) None Brushed with oil 125ml Reversible Rack, higher position 190°C 15-20 mins
Chicken breasts, breaded 2 (160g each) None None 125ml Reversible Rack, higher position 200°C 18–20 mins
Chicken drumsticks 1kg None 2 Tbsp 125ml Cook & Crisp™ Basket 210°C 25-30 mins
Chicken thighs (bone in) 1kg None Brushed with oil 125ml Reversible Rack, higher position 200°C 20 mins
Chicken thighs (boneless) 4 (100-125g each) None 2 Tbsp 125ml Reversible Rack, higher position 190°C 15-16 mins
Chicken wings 500g None 2 Tbsp 125ml Cook & Crisp™ Basket 230°C 15 mins
PORK AND LAMB
Pork chops 2 thick-cut, bone-in (250g each) Bone in Brushed with oil 125ml Reversible Rack, higher position 190°C 15-20 mins
Pork chops 4 boneless (100–125g each) Bone in Brushed with oil 125ml Reversible Rack, higher position 190°C 20-25 mins
Lamb steaks 2 (300g) None Brushed with oil 125ml Reversible Rack, higher position 190°C 10 mins
Steam Air Fry Chart
Steam Air Frying is a great way to get food to a crispy exterior and staying juicy inside. Before placing the food and
accessory into the unit, ensure that you've added water to the bottom of the cooking pot. This is important to ensure
that steam will be produced and get you those delicious results you desire. Don't forget to add water or stock to
create steam and cook your food.
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Questions? ninjakitchen.co.ukCooking Charts
NOTE: Steam will take approximately 8–15 minutes to build.
Please use these charts as guides and adjust cook times as needed
if your food load quantity varies.
Steam Air Fry Chart, continued
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Questions? ninjakitchen.co.ukCooking Charts
NOTE: Steam will take approximately 8-15 minutes to build.
INGREDIENT AMOUNT
PREPARATION OIL optional
WATER ACCESSORY TEMP COOK TIME
FISH
Cod 4 (150g each) Brushed with oil 1 Tbsp 125ml Reversible Rack, higher position 225°C 9-12 mins
Salmon 4 (150g each) Brushed with oil 1 Tbsp 65ml Reversible Rack, higher position 225°C 7-10 mins
Scallops 500g Brushed with oil 1 Tbsp 65ml Reversible Rack, higher position 200°C 4-6 mins
FROZEN POULTRY
Chicken breasts 4 (175g each) None Brushed with oil 250ml Reversible Rack, higher position 200°C 15-20 mins
Chicken drumsticks 1kg None Brushed with oil 125ml Cook & Crisp™ Basket 180°C 20-25 mins
Chicken thighs with bone 1kg None Brushed with oil 125ml Reversible Rack, lower position 200°C 20-22 mins
Chicken wings 500g None 2 Tbsp 125ml Reversible Rack, lower position 230°C 15 mins
FROZEN BEEF
Steak 2 (225g each) None 2 Tbsp 250ml Reversible Rack, lower position 180°C 22-28 mins
FROZEN FISH
Cod 4 (140g each) Brushed with oil 1 Tbsp 125ml Reversible Rack, lower position 225°C 10-15 mins
Salmon 4 (120g each) Brushed with oil 1 Tbsp 65ml Reversible Rack, lower position 225°C 7-10 mins
FROZEN PORK
Pork chops with bone 2 (250g each) None 2 Tbsp 125ml Reversible Rack, lower position 190°C 23-28 mins
Sausages 344g None 1 Tbsp 125ml Reversible Rack, lower position 190°C 12-14 mins
Please use these charts as guides and adjust cook times as needed
if your food load quantity varies
INGREDIENT AMOUNT
PREPARATION
OIL WATER ACCESSORY TEMP COOK TIME
FRESH POULTRY
Whole chicken 2-2.5kg Trussed Brushed with oil 250ml Cook & Crisp™ Basket 180°C 45-55 mins
Turkey breast 1.4-2.4kg None Brushed with oil 250ml Cook & Crisp™ Basket 180°C 45-55 mins
FRESH BEEF
Topside 1.5kg None 2 Tbsp 250ml Reversible Rack, lower position 180°C 45 mins for Medium Rare
Rolled rib 1.5kg None 2 Tbsp 250ml Reversible Rack, lower position 180°C 25-30 mins for Medium Rare
FRESH PORK
Pork loin 800g None 2 Tbsp 250ml Reversible Rack, lower position 180°C 35-40 mins
Pork tenderloin 350-500g None Brushed with oil 250ml Reversible Rack, lower position 180°C 14-19 mins
FRESH LAMB
Leg of lamb 1.5kg None 2 Tbsp 250ml Reversible Rack, lower position 180°C 37-40 mins
Steam Air Fry Chart, continued
Don't forget to add water or stock to create
steam and cook your food.
38 Cooking Charts
39
Questions? ninjakitchen.co.uk
Please use these charts as guides and adjust cook times as needed
if your food load quantity varies
TenderCrisp
®
Chart
PROTEIN AMOUNT
ACCESSORY
WATER PRESSURE COOK PRESSURE RELEASE CONVECTION COOKING
Whole chicken 1 chicken (2–2.5kg) Cook & Crisp™ Basket 250ml High for 20 mins
After quick release, move slider
to AIR FRY/HOB position and
open lid. Pat protein dry with
paper towel, brush with oil or
sauce and season as desired.
Close lid and continue to cook
as instructed.
Air Fry @ 200°C for 15–20 mins
Pork ribs 1 rack, cut in quarters Cook & Crisp™ Basket 250ml High for 19 mins Air Fry @ 200°C for 10–15 mins
Gammon 1 gammon (1.3kg) Cook & Crisp™ Basket 250ml High for 50 mins Air Fry @ 200°C for 10–15 mins
Pork shoulder 1 shoulder (2kg) Cook & Crisp™ Basket 250ml High for 60 mins Air Fry @ 200°C for 15–20 mins
Lamb shoulder 1 shoulder (1.1kg) Cook & Crisp™ Basket 250ml High for 30 mins Air Fry @ 200°C for 15-20 mins
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Questions? ninjakitchen.co.ukCooking Charts
Pressure Cooking Chart
If food volume increases and size stays
the same (e.g., increasing from one to
two 500g pork tenderloins), cook time
should remain the same.
If food size increases (e.g., increasing
from a 1kg pork shoulder to a 2kg one),
the cook time must increase.
The amount of water can remain the
same for all food volumes—but always
use at least 250ml water so the unit can
build pressure.
TIPS When freestyling with foods in these charts, keep the following tips in mind:
Don't forget to add water or stock to create
steam and cook your food.
INGREDIENT AMOUNT
DIRECTIONS
WATER ACCESSORY PRESSURE COOK TIME RELEASE
VEGETABLES
Beetroot 6 small or 4 large (about 1kg) Whole 250ml N/A High 15–20 mins Quick
Broccoli 400g Cut in 2.5–5cm florets 250ml Reversible rack, lower position Low 1 min Quick
Brussels sprouts 500g Cut in half, stem removed 250ml Reversible rack, lower position Low 1 min Quick
Butternut Squash (cubed for
side dish or salad)
500-750g
"Peel, deseed and cut into
3cm chunks"
250ml N/A Low 2 mins Quick
Butternut Squash (for mashed,
puree or soup)
600g Peel, cut in 1.25cm rounds 250ml Reversible rack, lower position High 5 mins Quick
Cabbage (braised) 500g Cut in half, core removed, sliced in 1.25cm strips 250ml N/A Low 3 mins Quick
Cabbage (crisp) 500g Cut in half, core removed, sliced in 1.25cm strips 250ml Reversible rack, lower position Low 2 mins Quick
Carrots 500g Peel, cut in 1.25cm rounds 250ml N/A High 1-2 mins Quick
Cauliflower 1 head (600g) Cut in 2.5-5cm florets 250ml N/A Low 1 min Quick
Green beans 375g Whole 250ml Reversible rack, lower position Low 0*min Quick
Kale leaves/greens 200g Stems removed, leaves chopped 250ml N/A Low 3 mins Quick
Potatoes, red (cubed for side
dish or salad)
1kg Peeled, cut in 2.5cm cubes 250ml N/A High 2 mins Quick
Potatoes, red (for mash) 1kg Scrubbed, whole, large potatoes cut in half 250ml N/A High 18-22 mins Quick
Potatoes, white (cubed for side
dish or salad)
1kg Scrubbed, cut in 2.5cm cubes 250ml N/A High 1 min Quick
Potatoes, white (for mash) 1kg Peeled, cut in 2.5cm cubes 250ml N/A High 7 mins Quick
Potatoes, sweet 500g Peeled, cut in 2.5cm cubes 250ml N/A High 1 min Quick
42 Cooking Charts
43
Questions? ninjakitchen.co.uk
Pressure Cooking Chart, continued
Don't forget to add water or stock
to create steam and cook your food.
INGREDIENT WEIGHT
PREPARATION
WATER ACCESSORY PRESSURE TIME RELEASE
POULTRY
Chicken breasts 6 small or 4 large (about 1kg) Boneless 250ml N/A High 8-10 mins Quick
Chicken breasts (frozen) 1kg Boneless 250ml N/A High 25 mins Quick
Chicken thighs
1kg Bone in/skin on 250ml N/A High 18-20 mins Quick
600g Boneless 250ml N/A High 14-16 mins Quick
Turkey breast 1 (3-4kg) Bone in 250ml N/A High 40–50 mins Quick
MINCED MEAT
Minced beef, pork or turkey 500g-1kg None 250ml N/A High 5 mins Quick
RIBS
Pork ribs 1.25kg-1.75kg Cut in thirds 250ml N/A High 20 mins Quick
ROASTS
Beef brisket 1.5kg-2kg Whole 250ml N/A High 50-90 mins Quick
Boneless beef silverside 1.5kg-2kg Whole 250ml N/A High 60 mins Quick
Boneless pork shoulder 2kg Seasoned 250ml N/A High 50-60 mins Quick
Pork tenderloin 2 (350-500g each) Seasoned 250ml N/A High 3-4 mins Quick
STEW MEAT
Boneless beef short ribs 1.5kg Whole 250ml N/A High 25 mins Quick
Boneless leg of lamb 1.5kg Cut into 2.5cm cubes 250ml N/A High 30 mins Quick
Boneless pork shoulder 1.5kg Cut into 2.5cm cubes 250ml N/A High 30 mins Quick
Braising steak 1.5kg Cut into 2.5cm cubes 250ml N/A High 25 mins Quick
Lamb shanks 1.9kg Whole 250ml N/A High 35 mins Quick
HARD-BOILED EGGS
Eggs† 1-12 eggs None 250ml N/A High 4 mins Quick
TIP Use hot water for pressure cooking to build pressure quicker
†Remove immediately when complete and place in cold water.
* The time the unit takes to pressurise is long enough to cook this food.
*After releasing pressure, stir for 30 seconds to 1 minute, then let sit for 5 minutes.
Pressure Cooking Chart, continued
INGREDIENTS
AMOUNT
WATER PRESSURE COOK TIME RELEASE
GRAINS
Arborio rice* 200g 500ml HIGH 3 mins Delayed (10 mins)
Basmati rice 200g 250ml HIGH 2 mins Delayed (10 mins)
Brown rice, short/medium or long grain 200g 310ml HIGH 7 mins Delayed (10 mins)
Farro 200g 500ml HIGH 10 mins Delayed (10 mins)
Jasmine rice 200g 250ml HIGH 2 mins Delayed (10 mins)
Kamut 200g 500ml HIGH 30 mins Delayed (10 mins)
Millet 200g 500ml HIGH 6 mins Delayed (10 mins)
Pearl barley 200g 500ml HIGH 22 mins Delayed (10 mins)
Quinoa 200g 375ml HIGH 2 mins Delayed (10 mins)
Quinoa, red 200g 375ml HIGH 2 mins Delayed (10 mins)
Spelt 200g 625ml HIGH 25 mins Delayed (10 mins)
Steel-cut oats* 200g 750ml HIGH 11 mins Delayed (10 mins)
Sushi rice 200g 310ml HIGH 2-3 mins Delayed (10 mins)
White rice, long grain 200g 250ml HIGH 2 mins Delayed (10 mins)
LEGUMES
All beans, except lentils, should be soaked 8–24 hours before cooking.
Cannellini beans 200g 1 litre LOW 4 mins Delayed (10 mins)
Chickpeas 200g 1 litre LOW 3 mins Delayed (10 mins)
Lentils (green or brown) 500g 1.5 litre LOW 5 mins Delayed (10 mins)
This section does not require beans to be soaked.
Black beans 500g 3.8 litre HIGH 22 mins Delayed (15 mins)
Black-eyed peas 200g 1.5 Litre HIGH 15 mins Delayed (15 mins)
Cannellini beans 200g 1.5 Litre HIGH 40 mins Delayed (15 mins)
Borlotti beans 200g 1.5 Litre HIGH 15 mins Delayed (15 mins)
Chickpeas 200g 1.5 Litre HIGH 40 mins Delayed (15 mins)
Butter beans 200g 1.5 Litre HIGH 10 mins Delayed (15 mins)
TIP For best results, rinse rice and grains thoroughly before pressure cooking.
44 Cooking Charts
45
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47
Questions? ninjakitchen.co.uk46 Cooking Charts
Air Fry Cooking Chart for the Cook & Crisp™ Basket
* After cutting potatoes, allow raw chips to soak in cold water for at least 30 minutes to remove unnecessary starch.
Pat chips dry. The drier the chips the better the results.
INGREDIENT AMOUNT
PREPARATION
OIL TEMP COOK TIME
VEGETABLES
Asparagus 250g Trim stems 2 tsp 200°C 7-8 mins
Bell peppers 4 (750g) Whole None 200°C 18-20 mins
Cauliflower 1 head (400g) Cut in 2.5-5cm florets 1 Tbsp 200°C 12-14 mins
Corn on the cob 4 ears (1kg) Whole ears, husk removed 1 Tbsp 200°C 12-15 mins
Courgette 500g
Cut in quarters lengthwise,
then in 2.5cm pieces
1 Tbsp 200°C 11-12 mins
Green beans 350g Trimmed 1 Tbsp 200°C 7-10 mins
Kale for chips 400g Torn in pieces, stems removed None 150°C 8-12 mins
Mushrooms 300g Wipe, quarter 1 Tbsp 200°C 7-8 mins
Potatoes, King Edward/Maris Piper/Russets
750g Cut into 2.5cm *wedges 1 Tbsp 200°C 20-25 mins
500g Hand cut chips, *thin 1/2-3 Tbsp 200°C 18-22 mins
500g Hand cut chips,* thick 1/2-3 Tbsp 200°C 20-22 mins
Potatoes, sweet 1kg Cut into 2.5cm cubes 1 Tbsp 200°C 14-16 mins
BEEF
Burgers 4 (113g each) 2.5cm thick None 190°C 10 mins
Steak 2 (225g each) None Brushed with oil 200°C 8-12 mins
PORK
Bacon 6 rashers, (200g) Lay rashers evenly over edge of basket None 170°C 10 mins
Gammon steak 1 (225g) Whole None 200°C 10-12 mins
Sausages 8 (450g) None None 200°C 7-8 mins
TIP For best results, check progress throughout cooking, and shake Cook & Crisp™ basket or toss ingredients with silicone-
tipped tongs frequently. Remove food immediately after cook time is complete and your desired level of crispiness is
achieved. We recommend using an instant-read probe to monitor the internal temperature of proteins.
Please use these charts as guides and adjust cook times as needed
if your food load quantity varies
48
49
Questions? ninjakitchen.co.ukCooking Charts
Air Fry Cooking Chart for the Cook & Crisp™ Basket, continued
INGREDIENT AMOUNT
PREPARATION
OIL TEMP COOK TIME
FISH & SEAFOOD
Fishcakes 2 (150g each) None None 200°C 8-10 mins
Prawns 16 jumbo Raw, whole, tails on 1 Tbsp 200°C 7-10 mins
FROZEN FOODS
Chicken nuggets 380g None None 200°C 10 mins
Fish fillets (battered) 440g None None 200°C 14 mins
Fish fingers 10 (280g) None None 200°C 9-10 mins
Hash browns 8 (360g) None None 200°C 14 mins
Roast potatoes 700g None None 200°C 22 mins
Mozzarella sticks 360g None None 200°C 6-7 mins
Onion rings 300g None None 200°C 10-12 mins
Scampi 9 jumbo pieces (230g) None None 200°C 7 mins
Sweet potato fries 500g None None 200°C 15 mins
Veggie burgers 4 (350g) None None 190°C 14 mins
Veggie sausages 6 (270g) None None 200°C 7-8 mins
FROZEN CHIPS
Light straight chips 500g None None 200°C 14 mins
Chunky chips 500g None None 200°C 17 mins
Crinkle cut chips 500g None None 200°C 16 mins
French fries 500g None None 180°C 14 mins
Gastro chips 700g None None 200°C 18-20 mins
Potato wedges 650g None None 200°C 15 mins
Skin on chips 500g None None 200°C 16-17 mins
TIP Before using Air Fry, allow the unit to preheat for 5 minutes as you would your
conventional oven.
50 Cooking Charts
51
Questions? ninjakitchen.co.uk
Steam Chart for the Reversible Rack
INGREDIENT AMOUNT
PREPARATION
WATER COOK TIME
VEGETABLES
Asparagus 250g Whole spears 750ml 4-7 mins
Broccoli 400g Cut in 2.5–5cm florets 500ml 5-9 mins
Brussels sprouts 500g Whole, trimmed 750ml 4-8 mins
Butternut squash 750g Peeled, cut in 2.5cm cubes 500ml 10–17 mins
Cabbage 600g Cut in half, sliced in 1.25cm strips, core removed 500ml 6–12 mins
Carrots 500g Peeled, cut in 2.5cm pieces 500ml 5-10 mins
Cauliflower 500g Cut in 2.5–5cm florets 500ml 10–17 mins
Corn on the cob 4 ears Whole, husks removed 500ml 7-9 mins
Courgette 500g Cut in 2.5cm slices 500ml 8-10 mins
Green beans 200g Whole 500ml 5-10 mins
Kale 200g Trimmed 500ml 4–9 mins
Potatoes 500g Peeled, cut in 2.5cm pieces 500ml 3-8 mins
Potatoes, sweet 500g Cut in 1.25cm cubes 750ml 5-10 mins
Spinach 1 bag (500g) Whole leaves 500ml 3-7 mins
Sugar snap peas 500g Whole pods, trimmed 500ml 12–17 mins
EGGS
Poached eggs 4 In ramekins or silicone cups 250ml 3–6 mins
REHEAT
SOUS
VIDE
SLOW COOK
YOGUR
T
Please use these charts as guides and adjust cook times as needed
if your food load quantity varies
52 Cooking Charts
53
Questions? ninjakitchen.co.uk
INGREDIENTS
PREPARATION
TEMP DEHYDRATE TIME
FRUITS & VEGETABLES
AppleChips Cut in 3mm slices, remove core, rinse in lemon water, pat dry 60°C 7–8 hrs
Asparagus Cut in 2.5cm pieces, blanch 60°C 6-8 hrs
Bananas Peel, cut in 3mm slices 60°C 8-10 hrs
Beetroot Peel, cut in 3mm slices 60°C 7–8 hrs
Fresh herbs Rinse, pat dry, remove stems 60°C 4-6 hrs
Ginger root Cut in 3mm slices 60°C 6 hrs
Mangos Peel, cut in 3mm slices, remove stone 60°C 6-8 hrs
Mushrooms Clean with soft brush or wipe with damp kitchen paper 60°C 6-8 hrs
Pineapple Peel, cut in 3mm - 1.25cm slices, core removed 60°C 6-8 hrs
Strawberries Cut in half or in 1.25cm slices 60°C 6-8 hrs
Tomatoes Cut in 3mm slices; steam if planning to rehydrate 60°C 6-8 hrs
MEAT, POULTRY, FISH
Beef jerky Cut in 6mm slices, marinate overnight 70°C 5-7 hrs
Chicken jerky Cut in 6mm slices, marinate overnight 70°C 5-7 hrs
Salmon jerky Cut in 6mm slices, marinate overnight 70°C 5-7 hrs
Turkey jerky Cut in 6mm slices, marinate overnight 70°C 5-8 hrs
Dehydrate Chart for the Cook & Crisp™ Basket
TIP Most fruits and vegetables take between 6 and 8 hours (at 60°C) to dehydrate; meats take between
5 and 7 hours (at 70°C). The longer you dehydrate your ingredients, the crispier they will be.
OL550UK_IG_MP_210628_Mv3
FOODI, NINJA and TENDERCRISP are registered trademarks of SharkNinja Operating LLC.
COOK & CRISP, SMARTLID & SMARTLID SLIDER are trademarks of SharkNinja Operating LLC.
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