Ninja 101 Quick Start Manual

Please make sure to read the enclosed Ninja® Owner’s Guide prior to using your unit.

AIR FRYER

QUICK
START
GUIDE

+ COOKING CHARTS

+ 10 IRRESISTIBLE RECIPES

USING YOUR AIR FRYER’S FUNCTIONS

Pull crispy meals out of thin air.

The Ninja® Air Fryer circulates super-hot air around your food to remove

moisture from its surface to give it that golden-brown, crispy finish.

PREHEAT RECOMMENDATION: Let the unit preheat for 3 minutes before adding ingredients.

AIR FRY 101

3

MIN

For inspiring recipes and

cooking charts, visit

ninjakitchen.com.

FUNCTION

AIR FRY

Crisp without

the guilt of

deep-fried food.

ROAST

Bake and roast

your favorite

foods traditionally

made in an oven

without the

crisper plate.

REHEAT

Perfect for

reviving your

leftovers.

ACCESSORY

REQUIRED

TEMP TIME

Adjust temp as needed

Adjust temp as needed

Adjust temp as neededCrisper Plate

Set time, in minutes,

and press to beginCrisper Plate

Set time, in minutes,

and press

Set time, in minutes,

and press

to begin

to begin

PREHEAT

For best cooking and crisping results,

always preheat your Ninja Air Fryer

for 3 minutes.

CRISPER PLATE

The crisper plate promotes overall
browning. We recommend using it

every time you air fry.

DEHYDRATE

Gently and slowly

remove moisture

from foods to

create delicious

homemade snacks.

Multi-layer rack

Set time in 15-minute

Adjust temp as neededCrisper Plate

increments , and

to begin

press

For best results, frequently shake your

SHAKE OR TOSS

food or toss it with silicone-tipped tongs

to get it as crispy as you’d like.

3ninjakitchen.comNINJA® AIR FRYER2

Air Fry Cooking Chart

For best results,

shake or toss often.

INGREDIENT AMOUNT

VEGETABLES

Asparagus 1 bunch Whole, stems trimmed 2 tsp 390°F 8–12 mins

Beets 6 small or 4 large (about 1kg) Whole None 390°F 45–60 mins

Bell peppers
(for roasting)

Broccoli 1 head Cut in 2. 5cm florets 1 Tbsp 390°F 10–12 mins

Brussels sprouts 500g Cut in half, stem removed 1 Tbsp 390°F 15–20 mins

Butternut squash 500–750g Cut in 2. 5–5cm pieces 1 Tbsp 390°F 20–25 mins

Carrots 500g Peeled, cut in 1.25cm pieces 1 Tbsp 390°F 13–16 mins

Cauliflower 1 head Cut in 2. 5cm florets 2 Tbsp 390°F 15–20 mins

Corn on the cob 4 ears Whole ears, husks removed 1 Tbsp 390°F 12–15 mins

Green beans 375g Trimmed 1 Tbsp 390°F 8–10 mins

Kale (for chips) 1 bunch (225g) Torn in pieces, stems removed None 300°F 8–10 mins

Mushrooms 250g Rinsed, cut in quarters 1 Tbsp 390°F 7–9 mins

Potatoes, russet

Potatoes, sweet

Zucchini 500g

PO U LTRY

Chicken breasts

Chicken thighs

Chicken wings 1kg Drumettes & flats 1 Tbsp 390°F 22–26 mins

FISH & SEAFOOD

Crab cakes 2 cakes (185–250g) None Brushed with oil 350°F 12–15 mins

Lobster tails 4 tails (90–125g) Whole None 375°F 5–8 mins

Salmon fillets 2 fillets (125g each) None Brushed with oil 390°F 10–13 mins

Shrimp 16 large Whole, peeled, tails on 1 Tbsp 390°F 7–1 0 mins

* After cutting potatoes, allow raw fries to soak in cold water for at least 30 minutes to remove unn ecessary starch.

Pat fries dry. The drier the fries the better the results.

4 peppers Whole None 400°F 25–30 mins

750g Cut in 2.5cm wedges 1 Tbsp 390°F 18–20 mins

500g Hand-cut fries*, thin

500g Hand-cut fries*, thick

4 whole (185–250g) Pierced with fork 3 times None 390°F 30–35 mins

750g Cut in 2.5cm chunks 1 Tbsp 390°F 15–20 mins

4 whole (185–250g) Pierced with fork 3 times None 390°F 30–35 mins

2 breasts (375–750g) Bone in Brushed with oil 375°F 25–35 mins

2 breasts (250–375g) Boneless Brushed with oil 375°F 18–2 2 mins

4 thighs (185–315g) Bone in Brushed with oil 390°F 22–28 mins

4 thighs (125–250g) Boneless Brushed with oil 390°F 18 –22 mins

PREPARATION

Cut in quarters lengthwise,
then cut in 2.5cm pieces

TOSS IN OIL TEMP COOK TIME

1

/2–3 Tbsp, canola 390°F 20–24 mins

1

/2–3 Tbsp, canola 390°F 2 3–26 mins

1 Tbsp 390°F 15–18 mins

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.

Shake your food

OR

Toss with

silicone-tipped tongs

5ninjakitchen.comNINJA® AIR FRYER4

Air Fry Cooking Chart, continued

For best results,

shake or toss often.

INGREDIENT AMOUNT

BEEF

Burgers 4 patties (125g each), 80% lean 2.5cm None 375°F 8–10 mins

Steaks 2 steaks (250g each) Whole None 390°F 10–20 mins

PORK & LAMB

Bacon 4 strips, cut in half None None 350°F 8–10 mins

Pork chops

Pork tenderloins 2 tenderloins (500–750g each) Whole Brushed with oil 375°F 25–35 mins

Sausages 4 sausages Whole None 390°F 8–10 mins

FROZEN FOODS

Chicken cutlets 5 cutlets None None 390°F 18–21 mins

Chicken nuggets 1 box (375g) None None 390°F 10–13 mins

Fish fillets 1 box (6 fillets) None None 390°F 14–16 mins

Fish sticks 18 fish sticks (345g) None None 390°F 10–13 mins

French fries 500g None None 350°F 20–25 mins

French fries 1kg None None 360°F 28–32 mins

Mozzarella sticks 1 box (345g) None None 375°F 8–10 mins

Pot stickers 1 bag (750g, 20 count) None None 390°F 12–14 mins

Pizza rolls 1 bag (630g, 40 count) None None 390°F 12–15 mins

Popcorn shrimp 1 box (440–500g) None None 390°F 9–11 mins

Tater tot s 500g None None 360°F 18–22 mins

2 thick-cut, bone-in chops (315–375g each) Bone in Brushed with oil 375°F 15–17 mins

4 boneless chops (250g each) Boneless Brushed with oil 375°F 14–17 mins

PREPARATION

TOSS IN OIL TEMP COOK TIME

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.

Shake your food

OR

Toss with

silicone-tipped tongs

TIPS & TRICKS

1 We recommend 3 minutes of preheating. You can use the built-in timer to set

a 3-minute countdown.

2 To convert recipes designed for conventional ovens, reduce the temperature of the

Air Fryer by 25°F. Check food frequently to avoid overcooking.

3 When cooking a smaller quantity of food, cook for less time. When cooking a larger

quantity of food, cook for more time. Always check food frequently.

4 For best results with fresh vegetables and potatoes, use at least 1 tablespoon of oil.

Add more oil as desired to achieve the preferred level of crispiness.

5 Use the crisper plate when you want food to come out crispy. The crisper plate elevates

food in the basket, allowing air to go under the plate and evenly crisp ingredients.

6 Make sure the basket is fully inserted during cooking. For consistent browning, arrange

ingredients in an even layer on the bottom of the basket with no overlapping.

7 Cook time and temperature can also be adjusted at any time during cooking. Simply

press the up and down

or arrows to adjust the time or temperature.

8 For best results, check progress throughout cooking, and remove food when

desired level of brownness has been achieved. We recommend using an instant­read thermometer to monitor the internal temperature of proteins. Remove food
immediately after the cook time is complete to avoid overcooking.

9 Occasionally, the fan from the air fryer will blow lightweight food around. To alleviate

this, secure food (like the top slice of bread on a sandwich) with toothpicks.

7ninjakitchen.comNINJA® AIR FRYER6

Dehydrate Chart

INGREDIENTS

FRUITS & VEGETABLES

Apples Core removed, cut in 3mm slices, rinsed in lemon water, patted dry 135°F 7–8 h ours

Asparagus Cut in 2.5cm pieces, blanch 135°F 6–8 hours

Bananas Peeled, cut in 3mm slices 135°F 8–10 hours

Beets Peeled, cut in 3mm slices 135°F 6–8 hours

Eggplant Peeled, cut in 6mm slices, blanch 135°F 6–8 hours

Fresh Herbs Rinsed, patted dry, stems removed 135°F 4 hours

Ginger root Cut in 3mm slices 135°F 6 hours

Mangoes Peeled, cut in 3mm slices, pit removed 135°F 6–8 hours

Mushrooms Cleaned with soft brush (do not wash) 135°F 6–8 hours

Pineapple Peeled, cored, cut in 3mm–1. 25cm slices 135°F 6–8 hours

Strawberries Cut in half or in 1. 25cm slices 135°F 6–8 hours

Tom ato es Cut in 3mm slices or grated; steam if planning to rehydrate 135°F 6–8 hours

MEAT, POULTRY, FISH

Beef Cut in 6mm slices, marinated overnight (refer to Beef Jerky recipe page 13) 150°F 5–7 ho urs

Chicken Cut in 6mm slices, marinated overnight (refer to Beef Jerky recipe page 13) 150°F 5–7 ho urs

Turkey Cut in 6mm slices, marinated overnight (refer to Beef Jerky recipe page 13) 150°F 5–7 ho urs

Salmon Cut in 6mm slices, marinated overnight (refer to Beef Jerky recipe page 13) 150°F 3–5 hours

PREPARATION

TEMP DEHYDRATE TIME

TIPS & TRICKS

1 Use a kitchen mandolin slicer to slice fruits and vegetables to a consistent, thin size.

2 In most cases, fruits and vegetables should be sliced as thin as possible without

falling apart.

3 Some fruits, like apples and pears, will oxidize and should be soaked for 5 minutes

in water with a squeeze of lemon juice. This will help them retain their color while
they dehydrate.

4 Fruits and vegetables should be patted as dry as possible before being loaded into

the dehydrator.

5 Lay raw food flat on bottom of basket and crisper plate. Food should be placed close

together to optimize space but individual pieces should not overlap or be stacked.

6 Most fruits and vegetables take between 6 and 8 hours (at 135°F) to dehydrate.

When trying a new food load, start checking doneness at 6 hours and monitor
until it is cooked to your liking.

7 To maximize longevity, store dehydrated food at room temperature in an airtight

container for up to 2 weeks.

8 When dehydrating meats and fish, it is recommended to Roast at 330°F for

1 minute as a final step in order to fully pasteurize the food.

9 For jerky, the longer you dehydrate it, the crispier it will be.

9ninjakitchen.comNINJA® AIR FRYER8

FROZEN FRENCH FRIES

INGREDIENTS

500g frozen French fries

COOK: 20-23 MINUTES | MAKES: 5–6 SERVINGS

HAND-CUT
FRIES

PREP: 10 MINUTES | COOK: 20-25 MINUTES | MAKES: 5-6 SERVINGS

BASICS

TIP: For crispier fries, shake

or toss with silicone­tipped tongs 2 separate
times during cooking.

INGREDIENTS

500g russet or Idaho potatoes,
cut in thin 5cm strips

1

/2–3 tablespoons canola oil

DIRECTIONS

1 Soak cut potatoes in cold water for 30 minutes

to remove excess starch. Drain well, then pat
with a paper towel until very dry.

2 Place all ingredients into a large mixing bowl;

toss to combine. Use at least 1/2 tablespoon oil.
For crispier results, use up to 3 tablespoons oil.

3 Insert crisper plate in basket and basket in unit.

Preheat unit by selecting AIR FRY, setting the
temperature to 390°F, and setting the time to
3 minutes. Select to begin.

4 After 3 minutes, place fries on the crisper plate;

reinsert basket. Select AIR FRY, set temperature
to 390°F, and set time to 25 minutes. Select
to begin.

5 After 10 minutes, select to pause cooking.

Remove basket from unit and shake fries or toss
them with silicone-tipped tongs. Reinsert basket
and select to resume cooking.

6 Check fries after 20 minutes. For crispier fries,

continue cooking for up to 25 minutes.

7 When cooking is complete, serve immediately

with your favorite dipping sauce.

Insert crisper plate in basket
and insert basket in unit. Preheat
the unit by selecting AIR FRY,
setting the temperature to
350°F, and setting the time to
3 minutes. Select

to begin.

After 3 minutes, add fries to
basket; reinsert basket. Select
AIR FRY, set temperature to
350°F, and set time to 23 minutes.
Select

to begin.

After 10 minutes, select
pause cooking. Remove basket
from unit and shake fries or toss
them with silicone-tipped tongs.
Reinsert basket and select
to resume cooking for 10 more
minutes. Check for desired
crispiness, cooking for an
additional 3 minutes if needed.
When cooking is complete, serve
with your favorite dipping sauce.

to

TIP: Shaking the fries is key for getting them crisp and

golden brown, so shake or toss with silicone-tipped
tongs frequently.

11ninjakitchen.comNINJA® AIR FRYER10

BASICS

JALAPEÑO
POPPERS

BEEF
JERKY

BASICS

PREP: 15 MINUTES | COOK: 15 MINUTES | MAKES: 8 SERVINGS

INGREDIENTS

113g cream cheese, softened
112g grated cheddar cheese
1 tablespoon kosher salt
8 jalapeño peppers, cut in

half lengthwise, seeds and
membranes removed

8 strips uncooked bacon

DIRECTIONS

1 In a small mixing bowl, mix together the cream

cheese, cheddar, and salt.

2 Using a small teaspoon or coee spoon, fill each

jalapeño half with the cheese mixture.

3 Place 2 pepper halves together, then wrap

each pepper with 1 piece of bacon. Repeat with
remaining peppers.

4 Insert crisper plate in basket and basket in unit.

Then preheat the unit by selecting AIR FRY,
setting the temperature to 400°F, and setting the
time to 3 minutes. Select to begin.

5 After 3 minutes, place peppers on crisper plate;

reinsert basket. Select AIR FRY, set temperature
to 400°F, and set time to 15 minutes. Select
to begin.

6 After 7 minutes, select to pause cooking.

Remove basket from unit and rotate the peppers
to ensure the bacon crisps on all sides. Reinsert
basket and select to resume cooking.

7 When cooking is complete, remove peppers and

allow to cool for 10 minutes and then serve warm.

PREP: 15 MINUTES | MARINATE: 8 HOURS | COOK: 5-8 HOURS
MAKES: 3 CUPS (170G) DRIED JERKY

INGREDIENTS

60ml soy sauce
2 tablespoons

Worcestershire sauce
2 tablespoons dark brown sugar
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
2 teaspoons kosher salt
500g uncooked beef eye

of round, cut in 6mm slices

DIRECTIONS

1 Whisk together all ingredients, except beef.

Place mixture into large resealable plastic bag.

2 Add beef to bag and rub to coat. Marinate in

refrigerator for 8 hours or overnight.

3 Strain meat; discard excess marinade.
4 Remove the crisper plate from the basket.

Lay half the sliced meat flat on the bottom of
the basket in one layer. Place the crisper plate
on top of the meat. Place remaining
meat on the crisper plate.

5 Insert basket in unit. Select DEHYDRATE, set

temperature to 150°F, and set time to 7 hours.
Select to begin. Check after 5 hours, then
cook until desired texture is reached.

6 When cooking is complete, remove jerky

and store in an airtight container.

13ninjakitchen.comNINJA® AIR FRYER12