Please make sure to read the enclosed Owner’s Guide prior to using your unit.
Quick Start
Guide
Recipes, charts, and
how-tos to get cooking
XL GLASS AIR FRYER
Table of Contents
Get to know the Ninja CRISPi PRO 2
Let's get started with the modular base 3
CleanCrisp Glassware 4
Get to know the control panel 6
Cooking with the Ninja CRISPi PRO 7
6 customisable cooking functions 8
Switch up your Bake recipes 10
Mix and match your favourite proteins and vegetables 12
Kickstarter recipes 14
Recipes 18
2.3L air fry chart 26
5.7L air fry chart 30
Welcome to your all-in-one customisable glass air fry system designed for nontoxic
cooking. Read on for tips, tricks, and how-tos for your Ninja CRISPi PRO.
Scan Here
for tips and recipes,
and to add to your
container collection.
Meet your Ninja CRISPi PRO
2.3L Glassware 5.7L Glassware
1
Prep it
Serve it Store it Recrisp it
Cook it
3.8L Glassware*
*SOLD SEPARATELY
Meal prep made easy
Get all the containers you need to
make your weekly meals a breeze.
Get yours at ninjakitchen.co.uk
Recipe Key
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We’ve tagged recipes with these icons
to help find the right ones for you.
Get to know the
Ninja CRISPi PRO
Let's get started
with the modular base
Control Panel
6 customisable cooking
functions with exact
temperature control for
perfect results every time.
2.3L
POSITION
3.8L*
POSITION
*CONTAINER SOLD SEPARATELY
Removable Modular Base
Adjusts to fit 2.3L, 3.8L*,
and 5.7L containers.
See next page for positioning.
*SOLD SEPARATELY
CAUTION: The modular base remains hot after use. Allow it to cool or use oven mitts when handling.
Customise your cooking by easily adjusting the modular base
to fit your preferred CleanCrisp Glassware
When using 2.3L or 3 . 8 L* containers,
slot the base into the upper or middle
position, respectively, on the spine to
ensure sealed cooking and heating.
When using the 5.7L container, rest
the adjustable base at the bottom
platform of the unit.
2
5.7L
POSITION
2.3L position
3.8L position
5.7L position
*SOLD SEPARATELY
The cleanest way to cook and store in dishwasher-safe
containers that are PFAS and PTFE free.
CleanCrisp Glassware is safe on
Granite, Laminate, Butcher Block, Marble
5.7L XL Glassware
Family-sized cooking
PERFECT FOR:
Feeding a crowd, meal
prepping, cooking a whole
chicken or roast, and more.
Crisper Plate (x2)
Allows air to evenly
circulate under and
around food for the
perfect all-over crisp.
Snap-on lid (x2)
For easy storage
of leftovers.
Get to know the glassware
2.3L Medium
Glassware
Everyday cooking
and reheating
PERFECT FOR:
Reviving leftovers, crisping
sides, and baking desserts
to perfection.
2.3L
3.8L
5.7L
Scan here
to expand your
cooking system with
additional CleanCrisp
Glassware Containers
4
Counter-safe feet
Fixed heat protection
allows you to serve safely
without damaging your
counter or tabletops.
SAFE ON
Granite, Laminate,
Butcher Block,
and Marble
MARBLE
GRANITE LAMINATE
Permanant
easy-grip handles
Non-removable
handles stay secure
and make for easy
transport from
kitchen to table.
BUTCHER
BLOCK
Power: Press to turn the
unit on or o.
Temp: Press temp
button and use dial to
set temperature.
Time: Press time button
and use dial to set time.
Mode: Press mode
button and use dial to
select cooking mode.
Dial/Start/Pause: Turn
dial to adjust function,
temperature, and time.
Press dial to start or
pause cooking. Cooking
will start immediately,
no preheating required.
Time/Temp
display
Functions
Power
Mode
Temp
Time
Dial/Start
Choose settingsChoose settings
Select cook function, temp,
and time, then start cooking.
Set base Set base
positionposition
Ensure modular base has
been inserted into the correct
position for the container you
are using.
Insert crisper plate
and add food
Prep with seasoning or
marinade if desired.
TIP: You can marinate directly
in the container.
Toss occasionallyToss occasionally
Pull container out of the station to turn
or toss ingredients using silicone-tipped
tongs once or twice during cooking.
The unit will pause automatically.
Unit will resume cooking when
container is reinstalled.
STEP ONE
STEP FOUR
STEP TWO
STEP FIVE
STEP THREE
STEP SIX
Insert container Insert container
in the stationin the station
Align container with modular base,
and push container all the way
back toward the spine until it clicks
into place.
NOTE: Cooking will not start if container
is not properly installed.
ServeServe
CleanCrisp containers can
be placed directly on any
countertop surface.
CAUTION: Always use oven mitts
when handling hot glassware.
Cooking with the
Ninja CRISPi PRO
Get to know the
control panel
6
TIP: After pressing the
Temp or Time button,
press mode button to
return to mode selection.
NOTE: No preheating needed.
IMPORTANT:
If container is not
properly installed,
cooking will not start and
"ADD POT" will scroll on
the display screen.
timetemp
mode
2.3L High position
3.8L Middle position
5.7L Low position
Get an extra-crispy
crunch with rapid heat.
Great for finishing cheesy
or crunchy dishes.
Best for prepackaged
frozen foods.
Air Fry
Bake/Prove
9
Max Crisp
8
6 customisable
cooking functions
Crisp your favourite
food to perfection with
little to no oil. Best for
fresh proteins.
Perfectly bake desserts
or prepare bread. Best
for cookies and other
baked goods.
RecrispRoast Dehydrate
Carmelised outside,
tender inside. Best for
large proteins
and veggies.
Revive food with an
even, crispy texture.
Best for leftovers.
Remove moisture from
fresh ingredients. Best
for chips and jerky.
Functions may vary by model.
Switch Up your BAKE recipes
BASE RECIPE
GLAZED DOUGHNUTS
PARMESAN & EVERYTHING BAGEL
LEMON & POPPY SEEDDOUGHNUTS
ADD: 1 teaspoon poppy seeds and
zest of 3 lemons
SWAP: Milk in the icing for
30ml lemon juice (2 lemons)
SWITCH IT UP TO MAKE
SWITCH IT UP TO MAKE
Add +3 mins to cook time
REMOVE: Icing and sprinkles
ADD: Everything bagel seasoning after
the milk wash
SWAP: 40g caster for 40g grated
Parmesan
See page 24 for recipe
BASE RECIPE
ARTICHOKE & OLIVE STUFFED FLATBREAD
HALLOUMI & NDUJASTUFFEDFLATBREAD
REMOVE: Spinach, feta, dill and nutmeg
ADD: 75g grated halloumi, few finely
chopped mint leaves and 20g ndujapaste
SWITCH IT UP TO MAKE
SWITCH IT UP TO MAKE
Make it vegan: Use plant-based yoghurt
REMOVE: Spinach, feta, dill, nutmeg
and oregano
ADD: 50g finely chopped jarred
artichokes and 30g finely chopped
black olives
See page 22 for recipe
BASE RECIPE
FRUIT & NUT SHORTBREAD
MATCHA & WHITE CHOCOLATE SHORTBREAD
REMOVE: Cocoa powder and dark
chocolate chips
ADD: 3g matcha powder and white
chocolate chips
SWITCH IT UP TO MAKE
SWITCH IT UP TO MAKE
REMOVE: Cocoa powder and chocolate chips
ADD: 20g mixed dried fruit and 20g roughly
chopped nuts
See page 17 for recipe
BASE RECIPE
CLASSIC SCONES
CHOCOLATE SCONES
REMOVE:Cayenne, mustard, chives,
cheddar &Parmesan
ADD: 50g roughly chopped dark chocolate
and 2 tablespoons cocoa powder
SWITCH IT UP TO MAKE
SWITCH IT UP TO MAKE
REMOVE: Cayenne, mustard, chives,
cheddar andParmesan
ADD: 3 tablespoons caster sugar,
20g additional flour and 2 teaspoons
vanilla extract
See page 23 for recipe
11 10
SPINACH & FETA STUFFED FLATBREAD DOUBLE CHOCOLATE SHORTBREAD CHEESE & CHIVE SCONES
12 13
Step
4
Top it
As desired
Step
1
Pick your protein
Marinate or season as desired
150G GREEN BEANS
trimmed
150G ASPARAGUS
trimmed, cut in 8cm pieces
2 PEPPERS
seeded, cut in quarters
300G BABY NEW POTATOES
cut in quarters
250G CAULIFLOWER
cut in 4cm pieces
250G SWEET POTATO
cut in 4cm pieces
200G COURGETTE
cut in 4cm pieces
200G AUBERGINE
cut in 4cm pieces
225G MUSHROOMS
cut in quarters
225G FROZEN FRENCH FRIES
225G FROZEN POATO WEDGES
225G FROZEN SWEET POTATO FRIES
Mix and match vegetables
as desired!
Step
2
Pick your vegetable
Toss in 1 tablespoon of oil
and season as desired
Step
3
Cook on AIR FRY
Following guidelines below
TIP: If cooking delicate vegetables such
as broccoli or green beans, for best
performance add them near the
end of cook.
BEEF
2 FILLET STEAK MEDALIONS
(200G EACH)
8-10 MEATBALLS (15G EACH)
300G STEAK STRIPS
FISH/SEAFOOD
14-18 LARGE PRAWNS,
FRESH OR FROZEN
(PEELED, DEVEINED)
2 SALMON FILLETS (120G EACH)
2 COD LOIN FILLETS (140G EACH)
PORK
2 BONELESS PORK LOIN STEAKS
(120G EACH)
4 SAUSAGES
PLANT-BASED
300G TOFU, EXTRA FIRM
CUT IN 4CM PIECES
4-6 PLANT BASED SAUSAGES
8 PLANT BASED MEATBALLS
(25G EACH)
POULTRY
2 BONELESS CHICKEN THIGHS,
CUT IN HALF (90G EACH)
2 BONELESS, SKINLESS,
CHICKEN BREAST (200G EACH),
CUT IN HALF LENGTHWAYS
8-10 FROZEN CHICKEN TENDERS
TIP: For extra flavour, place protein
on Crisper Plate in container and brush
on all sides with desired marinade.
Refrigerate for 30 minutes to overnight.
TERIYAKI SAUCE
BUFFALO SAUCE
PERI PERI SAUCE
HOISIN SAUCE
BBQ SAUCE
BALSAMIC GLAZE
SESAME SEEDS
CRISPY FRIED ONIONS
PICKLED VEGETABLES
CRUMBLED CHEESE
(PARMESAN, FETA, GOAT, ETC.)
FRESH HERBS
NOTE: Ensure food reaches correct
food-safe temperatures. Refer to your
local Food Standards Agency for
recommended food safe temperatures.
Place protein and vegetable
side by side on Crisper Plate.
See table below for
recommended cook times
reflective of our suggested
proteins in STEP 1.
Function: AIR FRY
Temperature: 200°C
Food type Time
CHICKEN 15-20 MINS
BEEF 8-15 MINS
SEAFOOD 6-15 MINS
PORK 12-15 MINS
TOFU/MEAT
SUBSTITUTE
10-15 MINS
Flip contents halfway through
cooking for even doneness.
CONTAINER
2.3L
2 servings with
a personal CRISPi meal.
Mix & Match your
favourite proteins
and vegetables
Questions? ninjakitchen.co.uk 13 12
KICKSTARTER RECIPE
CHICKEN FAJITAS
PREP: 20 MINUTES | TOTAL COOK TIME: 35 MINUTES | MAKES: 6-8 SERVINGS
KICKSTARTER
KICKSTARTER
1 Place Crisper Plate in the 5.7L container
and add chicken to plate. Brush chicken with
1 tablespoon olive oil and season with
1 tablespoon fajita seasoning, salt and pepper.
2 Insert the container into the station. Use the
dial to select AIR FRY, set temp to 200°C,
set time to 25 minutes and press start to
begin cooking. When 10 minutes remain on
the timer, pull container out of the station
and flip chicken. Insert container into station
to resume cooking.
3 While chicken is cooking, add peppers and
red onions to a large bowl. Add remaining fajita
seasoning and oil. Toss and season with salt
and pepper.
4 When cooking is complete, remove container
from station and remove chicken onto a
chopping board.
5 Add pepper and onion mix to crisper plate
and insert the container into the station. Use
the dial to select AIR FRY, set temp to 185°C
and set time to 10 minutes. Press start to begin
cooking.
6 While the vegetables are cooking, with two
forks, shred the chicken into bite sized pieces.
7 When 5 minutes remain on the timer,
pull container out of the station and toss
vegetables. Re-insert container to station
to resume cooking.
8 When cooking is complete, remove container
from station. Add chicken pieces, lime juice and
coriander to the vegetables. Season with salt
and mix. Serve with tortillas and toppings of
your choice.
Ingredients
5 5
4 chicken breasts (200-240g each)
2 tablespoons olive oil, divided
2 tablespoons fajita seasoning, divided
Sea salt and ground black pepper, as desired
2 red peppers, cut in 1cm slices
2 yellow peppers, cut in 1cm slices
2 red onions, peeled, cut in 1cm wedges
1 lime, juice only
10g fresh coriander, roughly chopped
To serve
5.7L
CleanCrisp Container
BEGINNER RECIPE
AIR FRY AIR FRY
15 15
Questions? ninjakitchen.co.uk
Tortillas
Sour cream
Shredded cheese
Guacamole
4 5
16
KICKSTARTER
KICKSTARTER
KICKSTARTER RECIPE
DOUBLE CHOCOLATE SHORTBREAD
PREP: 10 MINUTES | CHILL: 30 MINUTES | COOK TIME: 15 MINUTES | MAKES: 6 SERVINGS
1 Place Crisper Plate in the 2.3L container.
Trim parchment paper to fit the plate and
place it on the plate.
2 In a medium bowl, mix the butter, sugar and
vanilla together with a spatula or wooden
spoon. Sift in the flour and cocoa powder.
Mix until you have a soft dough. You may
need to add 1-2 teaspoons of milk to
combine dough. Stir in chocolate chips.
3 Lightly flour work surface and roll dough into
a 12cm square. Cut into 6 even rectangles and
pierce each with a fork three times. Chill in the
fridge for 30 minutes.
4 Once chilled, add shortbread to parchment
paper, leaving space in between each.
5 Adjust the modular base into the upper position
on the spine to lift the container to the heating
element for sealed cooking. Insert the container
into the station. Use the dial to select BAKE,
set temp to 180°C, and set time to 15 minutes.
Press start to begin cooking.
6 When cooking is complete, remove container
from station and allow shortbread to cool
completely before enjoying.
Ingredients
50g salted butter, slightly softened
20g caster sugar
½ teaspoon vanilla extract
70 grams plain flour, plus extra for dusting
10g dark cocoa powder
1-2 teaspoons milk, if needed
20g chocolate chips
2.3L
CleanCrisp Container
17 17
Questions? ninjakitchen.co.uk
BEGINNER RECIPE
BAKEBAKE
V
APPS/SIDES
CHICKEN PARMIGIANA
PREP: 15 MINUTES | COOK TIME: 15 MINUTES | MAKES: 2 SERVINGS
DIRECTIONS
1 Place Crisper Plate in 2.3L container.
2 Add the flour to a medium bowl and season with
oregano, salt and pepper. In a separate medium
bowl, add the beaten egg. In a third medium bowl,
add breadcrumbs and Parmesan cheese and
mix together.
3 Dip both sides of the chicken in the flour, then
dip in the egg, followed by the breadcrumbs.
Place chicken onto Crisper Plate. Spray liberally
with oil.
4 Adjust the modular base into the upper position on
the spine to lift the container to the heating element
for sealed cooking. Insert the container into the
station. Use the dial to select AIR FRY, set temp to
200°C, and set time to 15 minutes. Press start to
begin cooking.
5 When 8 minutes remain on the timer,
pull container out of the station and flip chicken.
Re-insert container to station to resume cooking.
When 2 minutes remain on the timer, pull container
out of the station and and spread passata over
chicken followed by an even layer of grated
mozzarella. Re-insert container to station to
resume cooking.
6 When cooking is complete, ensure chicken reaches
an internal temperature of 75°C by using an external
thermometer. Top chicken parmigiana with fresh
basil and serve immediately.
INGREDIENTS
2 tablespoons plain flour
½ teaspoon oregano
Sea salt and ground black pepper, as desired
1 medium egg, beaten
40g panko breadcrumbs
3 tablespoons Parmesan cheese, finely grated
2 chicken breasts (150-175g each),
flattened to 1cm thick
Oil spray, as necessary
4 tablespoons passata
60g grated mozzarella
Fresh basil, as garnish
BEGINNER RECIPE
2.3L
CleanCrisp Container
AIR FRYAIR FRY
18
CRISPI CHILLI BEEF STIR FRY
PREP: 35 MINUTES | COOK TIME: 20 MINUTES | MAKES: 6–8 SERVINGS
DIRECTIONS
1 In the 5.7L container, remove the Crisper Plate and add
mange tout, light green Pak choi pieces, baby corn,
peppers, garlic, ginger, soya sauce and sesame oil.
2 Insert the container into the station. Use the dial to
select ROAST, set temperature to 200°C, set time to
10 minutes. Press start to begin cooking. When
5 minutes remain on the timer, pull container out of
the station and toss vegetables. Re-insert container
to station to resume cooking. Toss again when
2 minutes remain on timer.
3 While vegetables are cooking, prepare the beef.
In a medium bowl, add the cornflour, five spice,
chilli powder, salt and pepper. In a separate
medium bowl, add the beaten egg.
4 Working in small batches, toss beef slices in the egg.
Shake to remove excess and then toss in cornflour mix.
Repeat process until all beef slides are coated then
set aside.
5 When cooking is complete, remove container
from station, toss vegetables then in an even layer,
place prepared beef on top of vegetables. Spray with
oil spray and insert container into the station.
6 Use the dial to select MAX CRISP, set time to
10 minutes. Press start to begin cooking.
7 When 6 minutes remain on the timer, pull container out
of the station and flip beef pieces. Re-insert container
to station to resume cooking. If desired, toss beef again
when 2 minutes remain on the timer.
8 While beef is cooking, add all sauce ingredients to a
small bowl and mix to combine. Add noodles into a
sieve and pour over boiling water to reheat (noodles
need to be hot when adding to the container).
9 When cooking is complete, remove container from
station, add sauce and hot noodles and greens from
pak choi, and toss to combine. Serve immediately.
INGREDIENTS
150g mange tout
4 pak choi, cut in 1cm pieces, light and
dark green leaves separated
300g baby corn, cut in half lengthways
2 red peppers, cut in 1cm pieces
2 cloves garlic, finely grated
20g ginger, finely grated
1 tablespoon soya sauce
2 tablespoons sesame oil
8 tablespoons cornflour, plus extra if necessary
2 teaspoons five-spice
½ teaspoon chilli powder
Sea salt and ground black pepper, as desired
1 medium egg, beaten
300g thin rump steak, cut in ¼cm thin slices
Oil spray, as necessary
600g cooked egg noodles
APPS/SIDES
INTERMEDIATE RECIPE
ROAST & ROAST &
MAX CRISPMAX CRISP
19 19
Questions? ninjakitchen.co.uk
5.7L
CleanCrisp Container
SAUCE
70ml sweet chilli sauce
70ml ketchup
70ml soya sauce
2 teaspoons hot sauce
1 ½ tablespoons rice vinegar
CHIPOTLE MARINATED PORK
TENDERLOIN WITH BUTTER BEANS
5.7L
CleanCrisp Container
PESTO SALMON WITH
COURGETTE AND ASPARAGUS
PREP: 10 MINUTES | COOK TIME: 22 MINUTES | MAKES: 6 SERVINGS
DIRECTIONS
1 Place Crisper Plate in the 5.7L container.
Add asparagus and courgettes to the crisper
plate. Toss with oil and season with salt
and pepper.
2 Insert the container into the station.
Use the dial to select ROAST, set temp to 195°C
and set time to 10 minutes. Press start to begin
cooking. When 6 minutes remain on the timer,
pull container out of the station and toss
vegetables. Re-insert container to station to
resume cooking.
3 While vegetables are cooking, rub pesto onto
all sides of salmon fillets then set aside.
4 When cooking is complete, remove container from
station, toss vegetables and in an even layer top
with prepared salmon. Return container to station.
5 Use the dial to select ROAST, set temp to 185°C
and set time to 12 minutes. Press start to begin
cooking.
6 When cooking is complete, remove container from
station. Serve salmon with vegetables and quinoa,
as desired.
INGREDIENTS
400g asparagus, trimmed and each cut
into 3 pieces
3 medium courgettes (170g each), cut in
1cm diagonals
2 tablespoons olive oil
Sea salt and ground black pepper, as desired
4 tablespoons pesto
6 skinless salmon fillets (110g each)
Cooked quinoa, to serve
APPS/SIDES
BEGINNER RECIPE
ROAST ROAST
5.7L
CleanCrisp Container
PREP: 15 MINUTES | MARINATE: 30 MINUTES–24 HOURS | COOK TIME: 30 MINUTES
MAKES: 6 SERVINGS
DIRECTIONS
1 Place Crisper Plate in the 5.7L container.
Place pork tenderloins on crisper plate and evenly
coat all sides with chipotle paste. Cover container
with lid and place in refrigerator to marinate for
30 minutes or up to 24 hours.
2 When ready to cook, remove container from
fridge and remove lid. Season with salt and
pepper then insert the container into the station.
3 Use the dial to select ROAST, set temp to 190°C
and set time to 20 minutes. Press start to begin
cooking. When 10 minutes remain on the timer,
pull container out of the station and flip pork
to ensure even cooking. Re-insert container to
station to resume cooking.
4 While pork is cooking, prepare the beans and
peppers. In a large bowl, add butter beans,
peppers, lime juice and zest, garlic, smoked
paprika, olive oil and coriander stalks. Mix to
combine and set aside.
5 When cooking is complete, remove container
from station. Remove pork to a chopping board
and cover with foil to rest.
6 Add beans and peppers to crisper plate and
insert container into the station. Use the dial to
select ROAST, set temp to 200°C, set time to
10 minutes. Press start to begin cooking. When
5 minutes remain on the timer, pull container out
of the station and toss beans and peppers.
Re-insert container to station to resume cooking.
7 When 3 minutes remain on the timer,
thinly slice the pork. When cooking is complete,
remove container from station and transfer beans
and peppers to a serving dish with the pork.
Top with fresh coriander.
INGREDIENTS
2 pork tenderloins (500g each),
cut in half widthways
2 tablespoons chipotle paste
Sea salt and ground black pepper, as desired
3 x 400g tins of butter beans, drained
2 red peppers, cut in ½cm slices
2 limes, zest and juice
2 garlic cloves, finely grated
1 tablespoon smoked paprika
2 tablespoons extra virgin olive oil
2 tablespoons coriander stalks, finely chopped
2 tablespoons chopped coriander, to serve
MAINS
BEGINNER RECIPE
ROASTROAST
21 21
Questions? ninjakitchen.co.uk20
CHEESE AND CHIVE SCONESSPINACH AND FETA FLATBREAD
PREP: 15 MINUTES | COOK TIME: 11 MINUTES | MAKES: 1 FLATBREAD, SERVES 2
DIRECTIONS
1 In a medium bowl add the self-raising flour, baking
powder and a big pinch of salt and mix. Add
yoghurt and mix until you have a shaggy dough.
Tip out onto kitchen surface and knead for a few
minutes until you have a smooth dough. Leave to
rest as you make the filling. Use additional flour
if sticking.
2 In a sieve add spinach and pour a kettle of boiling
water over to wilt. Squeeze out excess water
from spinach and, chop and add to a small bowl
with feta, dill, nutmeg, oregano and season with
pepper. Set aside.
3 Flatten the dough with your hands or a rolling pin
until it is approx. 15cm round. Place the spinach
and feta filling into the centre of the dough and
then bring in all the corners of the dough into
the centre to cover the filling. Seal the parcel by
pinching the dough together. Turn the parcel
over face down onto a freshly floured surface.
Roll out the dough until the flatbread is
around 20cm round.
4 Place Crisper Plate in 2.3L container and
add flatbread to the Plate and spray with
oil spray on both sides.
5 Adjust the modular base into the upper position
on the spine to lift the container to the heating
element for sealed cooking and insert the
container into the station. Use the dial to select
BAKE, set temp to 185°C, set time to 11 minutes
and press start to begin cooking.
6 When 6 minutes remain on the timer, pull
container out of the station. Flip flatbread and
re-insert container to station to resume cooking.
7 When cooking is complete, remove container
from station and enjoy warm.
INGREDIENTS
100g self-raising flour, plus extra for dusting
¼ teaspoon baking powder
Sea salt and ground black pepper, as desired
90g Greek yoghurt
50g spinach
30g feta, crumbled
½ tablespoon fresh dill, finely chopped
⅛ teaspoon nutmeg
¼ teaspoon dried oregano
Oil spray, as necessary
APPS/SIDES
2.3L
CleanCrisp Container
BEGINNER RECIPE
BAKEBAKE
2.3L
CleanCrisp Container
BEGINNER RECIPE
BAKEBAKE
PREP: 15 MINUTES | COOK TIME: 10 MINUTES | MAKES: 6-7 SCONES
DIRECTIONS
1 In a medium bowl sift in flour, baking powder, salt,
cayenne pepper and mustard powder. Add the
butter and rub it in with your fingertips until the
mixture resembles fine breadcrumbs. Mix in the
chives, cheddar cheese and Parmesan then pour
in the milk and mix everything together quickly
and evenly.
2 Quickly bring the mixture together with your
hands to form a smooth ball. Place it on a lightly
floured surface and gently flatten it to a thickness
of 2cm.
3 With a 6cm round cutter, cut out 6-7 scones.
You may need to press the offcuts together for
the last few scones. Brush the tops of the scones
with milk.
4 Place Crisper Plate in the 2.3L container and
add scones to the plate and insert the container
into the station.
5 Adjust the modular base into the upper position
on the spine to lift the container to the heating
element for sealed cooking. Use the dial to select
BAKE, set temp to 170°C, set time to 10 minutes.
Press start to begin cooking.
6 When cooking is complete, remove container
from station and allow scones to cool.
INGREDIENTS
180g self-raising flour, plus extra for dusting
¾ teaspoon baking powder
½ teaspoon salt
¼ teaspoon cayenne pepper
½ teaspoon mustard powder
40g chilled salted butter, cubed
1 tablespoon chives, finely chopped
30g mature cheddar, finely grated
20g Parmesan, finely grated
100ml whole milk and water, plus extra for brushing
MAINS
23 23
Questions? ninjakitchen.co.uk22
VV
2.3L
CleanCrisp Container
GLAZED DOUGHNUTS
PREP: 3 HOURS | PROOF: 3 HOURS | COOK TIME: 6 MINUTES |
MAKES: 10-12 SERVINGS
DIRECTIONS
1 In a large bowl, add flour, caster sugar and
yeast. Make a well in dry ingredients and
add in milk, melted butter and beaten egg.
Mix until it comes together as a shaggy dough.
Tip onto a floured work surface and knead for
5-10 minutes until you have a smooth dough.
Add dough to a clean bowl, cover and allow
to rise for 2 hours, or until doubled in size.
2 Once risen, tip the dough onto a lightly floured
surface. Knock back air and roll to 1cm thick.
Use a 8cm donut or biscuit cutter to create
10-12 doughnut shapes. Use a 3cm cutter to cut
out the centre holes. You will need to roll out the
dough a few times with cuttings until you get all
doughnuts have been formed. Once prepared
cover and leave to rise for 1 hour.
3 Once risen, brush doughnuts with milk.
Preheat unit before baking doughnuts.
Place Crisper Plate in the 2.3L container and
spray with oil. Adjust the modular base into the
upper position on the spine to lift the container
to the heating element for sealed cooking and
insert the container into the station. Use the dial
to select BAKE, set temp to 165°C, set time to
5 minutes. Press start to begin preheating.
Once preheated, pull container out of the station
and place 4 doughnuts on crisper plate and
insert the container into the station. Use the dial
to select BAKE, set temp to 165°C, set time to
6 minutes. Press start to begin cooking.
Repeat process with remaining doughnuts.
4 While doughnuts are cooking, mix icing sugar
with milk and vanilla extract until you have a
smooth consistency.
5 Once all doughnuts are done baking, dip the top
of each in the glaze and decorate as desired.
INGREDIENTS
320g plain flour, plus extra for dusting
40g caster sugar
7g sachet fast action yeast
120ml whole milk, plus extra for brushing
70g salted butter, melted
1 large egg, beaten
Oil spray, as necessary
GLAZE
180g icing sugar
40ml whole milk
1 teaspoon vanilla extract
DECORATION
Freeze dried raspberries
Chocolate sprinkles
APPS/SIDES
INTERMEDIATE RECIPE
BAKE BAKE
24
V
2.3L Air Fry Chart
INGREDIENT AMOUNT
PREPARATION
OIL FUNCTION TEMP COOK TIME INTERACTION
VEGETABLES
Asparagus 250g Stems trimmed Toss with 2 Tbsp oil AIR FRY 200°C 4-6 mins Toss 2 times during cooking
Peppers 4 peppers Seeded, cut in quarters Toss with 1 Tbsp oil AIR FRY 200°C 10-12 mins Toss 2 times during cooking
Broccoli 350g Cut in 2.5cm florets Toss with 1 Tbsp oil AIR FRY 200°C 6-10 mins Toss 2 times during cooking
Baby potatoes 600g Cut in quarters Toss with 1 Tbsp oil AIR FRY 200°C 15–20 mins Toss 2-3 times during cooking
Butternut squash 450g Peeled, cut in 2cm pieces Toss with 1 Tbsp oil AIR FRY 180°C 15–20 mins Toss 2 times during cooking
Carrots 450g Peeled, cut in 2cm pieces Toss with 1 Tbsp oil AIR FRY 200°C 15-20 mins Toss 2 times during cooking
Cauliflower 300g Cut in 2.5cm florets Toss with 2 Tbsp oil AIR FRY 200°C 9-14 mins Toss 2 times during cooking
Green beans 500g Trimmed Toss with 1 Tbsp oil AIR FRY 180°C 7-10 mins Toss 2 times during cooking
Mushrooms 300g Rinsed, cut in quarters Toss with 1 Tbsp oil AIR FRY 200°C 10-12 mins Toss 2 times during cooking
Sweet potatoes 450g Cut in 1.5cm pieces Toss with 1 Tbsp oil AIR FRY 180°C 15-20 mins Toss 2 times during cooking
Courgette 450g Cut in 2cm rounds Toss with 1 Tbsp oil AIR FRY 200°C 8-10 mins Toss 2 times during cooking
POULTRY
Chicken drumsticks 5-6 None Brush with oil AIR FRY 200°C 18-22 mins Flip halfway through cooking
Chicken wings 500g Drumettes & flats Brush with oil AIR FRY 200°C 15–20 mins Toss 2 times during cooking
Chicken breasts 3-4 (200g each) None Brush with oil AIR FRY 180°C 20–24 mins Flip halfway through cooking
Chicken Thighs, bone in 4 (150-170g each) None Brush with oil AIR FRY 180°C 18–22 mins Flip halfway through cooking
Chicken Thighs, boneless 4 (90g each) None Brush with oil AIR FRY 180°C 15–18 mins Flip halfway through cooking
BEEF
Meatballs, fresh 24 (400g) None None AIR FRY 200°C 7–9 mins Toss halfway through cooking
Steak, Rump or Sirloin
2 (2cm thick, 230g each)
None Brush with oil AIR FRY 200°C
8 mins (medium)
Flip halfway through cooking
26
For best results,
shake or toss
often.
For best results flip food
halfway through cooking.
We recommend frequently
checking your food and
flipping with silicone-tipped
tongs to ensure desired
results. Use these cook times
as a guide, adjusting to your
preference.
OR
NOTE: Install crisper
plate before cooking.
NOTE: When cooking multiple foods back to back, reduce
cook time by 3–5 minutes to prevent overcooking.
NOTE: If cooking smaller amounts of food, use the recommended function, but reduce the time. For best results, check food
periodically and shake or toss it often until it reaches the desired doneness.
COOKING TIMES APPLY TO
THESE AMOUNTS ONLY
2.3L Air Fry Chart, continued
28
INGREDIENT AMOUNT
PREPARATION
OIL FUNCTION TEMP COOK TIME INTERACTION
PORK
Sausages 8 None None AIR FRY 180°C 15–18 mins Flip halfway through cooking
Steaky bacon 6 slices None None AIR FRY 220°C 4–6 mins Flip halfway through cooking
Back Bacon 4 slices None None AIR FRY 220°C 4–6 mins Flip halfway through cooking
Pork Chops 2 (200g each) None None AIR FRY 200°C 15–19 mins Flip halfway through cooking
SEAFOOD
Salmon fillets 4 (120g each) None None AIR FRY 200°C 7–12 mins Flip halfway through cooking
Prawns 300g Peeled None AIR FRY 200°C 4 -6 mins Toss halfway through cooking
VEGETARIAN
Halloumi Cheese 500g Cut into 2cm cubes Toss with 1 Tbsp oil AIR FRY 220°C 8–10 mins Toss 2-3 times during cooking
Tofu, extra firm 500g Cut into 2cm cubes Toss with 1 Tbsp oil AIR FRY 200°C 10–12 mins Toss 2-3 times during cooking
FROZEN FOODS
Burgers 2 patties None None MAX CRISP 240°C 10–15 mins Flip halfway through cooking
Chicken nuggets 500g None None MAX CRISP 240°C 8-12 mins Toss 2–3 times during cooking
Fish Fingers 8-14 None None MAX CRISP 240°C 8-10 mins Flip halfway through cooking
Hashbrowns 6 None None MAX CRISP 240°C 12-16 mins Flip halfway through cooking
French fries 450g None None MAX CRISP 240°C 13-18 mins Toss 2–3 times during cooking
Potato wedges 500g None None MAX CRISP 240°C 13-18 mins Toss 2 -3 times during cooking
Onion rings 350g None None MAX CRISP 240°C 8-10 mins Toss 2-3 times during cooking
Scampi 400g None None MAX CRISP 240°C 10-12 mins Flip halfway through cooking
Vegetable nuggets 500g None None MAX CRISP 240°C 10-15 mins Toss 2–3 times during cooking
Vegetable sausages 8-10 None None MAX CRISP 240°C 9-11 mins Toss halfway through cooking
For best results,
shake or toss
often.
For best results flip food
halfway through cooking.
We recommend frequently
checking your food and
flipping with silicone-tipped
tongs to ensure desired
results. Use these cook times
as a guide, adjusting to your
preference.
OR
NOTE: If cooking smaller amounts of food, use the recommended function, but reduce the time. For best results, check food
periodically and shake or toss it often until it reaches the desired doneness.
NOTE: When cooking multiple foods back to back, reduce
cook time by 3–5 minutes to prevent overcooking.
NOTE: Install crisper
plate before cooking.
COOKING TIMES APPLY TO
THESE AMOUNTS ONLY
5.7L Air Fry Chart5.7L Air Fry Chart
INGREDIENT AMOUNT
PREPARATION
OIL FUNCTION TEMP COOK TIME INTERACTION
VEGETABLES
Asparagus 500g Stems trimmed Toss with 1 Tbsp oil AIR FRY 200°C 5-8 mins Toss 2 times during cooking
Peppers 10 peppers Seeded, cut in quarters Toss with 2 Tbsp oil AIR FRY 200°C 15-25 mins Toss 2-3 times during cooking
Broccoli 750g Cut in 2.5cm florets Toss with 1 Tbsp oil AIR FRY 200°C 14-18 mins Toss 2-3 times during cooking
Baby potatoes 1.2kg Cut in quarters Toss with 1 Tbsp oil AIR FRY 200°C 25-30 mins Toss 2-3 times during cooking
Butternut squash 900g Peeled, cut in 2cm pieces Toss with 1 Tbsp oil AIR FRY 180°C 25-30 mins Toss 2-3 times during cooking
Carrots 900g Peeled, cut in 2cm pieces Toss with 1 Tbsp oil AIR FRY 200°C 20-25 mins Toss 2-3 times during cooking
Cauliflower 750g Cut in 2.5cm florets Toss with 2 Tbsp oil AIR FRY 200°C 15-20 mins Toss 2-3 times during cooking
Green beans 700g Trimmed Toss with 1 Tbsp oil AIR FRY 180°C 10-15 mins Toss 2-3 times during cooking
Mushrooms 700g Rinsed, cut in quarters Toss with 1 Tbsp oil AIR FRY 200°C 18-22 mins Toss 2-3 times during cooking
Sweet potatoes 900g Cut in 1.5cm pieces Toss with 1 Tbsp oil AIR FRY 180°C 25-30 mins Toss 2-3 times during cooking
Courgette 800g Cut in 2cm rounds Toss with 1 Tbsp oil AIR FRY 200°C 18-22 mins Toss 2-3 times during cooking
POULTRY
Chicken breasts, boneless 4-5 (200g each) None Brush with oil AIR FRY 190°C 25-30 mins Flip halfway through cooking
Chicken drumsticks 6-8 None Brush with oil AIR FRY 200°C 20-25 mins Flip halfway through cooking
Chicken wings 1kg Drumettes & flats Brush with oil AIR FRY 200°C 25–35 mins Toss 2-3 times during cooking
Chicken Thighs, bone in 4-5 (150-170g each) None Brush with oil AIR FRY 180°C 22-26 mins Flip halfway through cooking
Chicken Thighs, boneless 4-6 (100-120g each) None Brush with oil AIR FRY 180°C 20-25 mins Flip halfway through cooking
SEAFOOD
Cod fillets 4-6 (110g each) Brush with oil Brush with oil AIR FRY 200°C 12-15 mins Flip halfway through cooking
Salmon fillets 6 (120g each) None Brush with oil AIR FRY 200°C 12-15 mins Toss halfway through cooking
Prawns 500g Peeled Toss with 2 Tbsp oil AIR FRY 200°C 6-8 mins Toss halfway through cooking
30
NOTE: If cooking smaller amounts of food, use the recommended function, but reduce the time. For best results, check food
periodically and shake or toss it often until it reaches the desired doneness.
For best results, For best results,
shake or toss shake or toss
often.often.
For best results, flip food
halfway through cooking.
We recommend frequently
checking your food and
flipping with silicone-tipped
tongs to ensure desired
results. Use these cook times
as a guide, adjusting to your
preference.
OR
NOTE: When cooking multiple foods back to back, reduce
cook time by 3–5 minutes to prevent overcooking.
NOTE: Install crisper
plate before cooking.
COOKING TIMES APPLY TO
THESE AMOUNTS ONLY
5.7L Air Fry Chart, continued
32
INGREDIENT AMOUNT
PREPARATION
OIL FUNCTION TEMP COOK TIME INTERACTION
VEGETARIAN
Halloumi Cheese 750g Cut into 2cm cubes Toss with 1 Tbsp oil AIR FRY 220°C 10-14 mins Toss 2-3 times during cooking
Tofu, extra firm 750g Cut into 2cm cubes Toss with 1 Tbsp oil AIR FRY 200°C 14-16 mins Toss 2-3 times during cooking
BEEF
Meatballs, fresh 24 (400g) None None AIR FRY 200°C 10–15 mins Flip halfway through cooking
Steaks
3 steaks (2cm thick,
230g each)
Brush with oil None AIR FRY 200°C 10 mins (medium) Flip halfway through cooking
PORK
Back bacon 4-5 rashers None None AIR FRY 220°C 6-8 mins Flip halfway through cooking
Pork chops 3 (200g each) Brush with oil Brush with oil AIR FRY 200°C 18-22 mins Flip halfway through cooking
Pork tenderloin
2 tenderloins (500g each),
cut in half
Cut in half crossways Brush with oil AIR FRY 200°C 18-24 mins Flip halfway through cooking
Sausages 10-12 sausages None None AIR FRY 180°C 20-26 mins Flip 3-4 times during cooking
FROZEN FOODS
Burgers 4 patties (55-110g each) None None MAX CRISP 240°C 12-15 mins Flip halfway through cooking
Chicken nuggets 900g None None MAX CRISP 240°C 15–20 mins Toss 2–3 times during cooking
Chicken Kievs 4 None None MAX CRISP 240°C 22-26 mins Flip halfway through cooking
Fish fingers 10-12 None None MAX CRISP 240°C 12-15 mins Flip halfway through cooking
French fries 900g None None MAX CRISP 240°C 20-25 mins Toss 2–3 times during cooking
Hashbrowns 8-12 None None MAX CRISP 240°C 16-20 mins Flip halfway through cooking
Potato wedges 900g None None MAX CRISP 240°C 18-24 mins Toss 2–3 times during cooking
Onion rings 650g None None MAX CRISP 240°C 10–15 mins Toss 2–3 times during cooking
Scampi 650g None None MAX CRISP 240°C 15–20 mins Toss 2–3 times during cooking
Vegetarian nuggets 900g None None MAX CRISP 240°C 15-20 mins Toss 2–3 times during cooking
Vegetarian sausages 10-12 None None MAX CRISP 240°C 10-14 mins Toss 2–3 times during cooking
NOTE: If cooking smaller amounts of food, use the recommended function, but reduce the time. For best results, check food
periodically and shake or toss it often until it reaches the desired doneness.
NOTE: When cooking multiple foods back to back, reduce
cook time by 3–5 minutes to prevent overcooking.
For best results, For best results,
shake or toss shake or toss
often.often.
For best results, flip food
halfway through cooking.
We recommend frequently
checking your food and
flipping with silicone-tipped
tongs to ensure desired
results. Use these cook times
as a guide, adjusting to your
preference.
OR
NOTE: Install crisper
plate before cooking.
COOKING TIMES APPLY TO
THESE AMOUNTS ONLY
AS101UKSeries_IG_QSG_MP_Mv13
NINJA CRISPI is a registered trademark of SharkNinja Operating LLC.
CLEANCRISP is a trademark of SharkNinja Operating LLC.
© 2025 SharkNinja Operating LLC.
XL GLASS AIR FRYER
