Please make sure to read the enclosed Ninja® instructions prior to using your unit.
AIR FRYER
QUICK
START
GUIDE
+ COOKING CHARTS
+ 15 IRRESISTIBLE RECIPES
Page 2
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
3
MIN
For more inspiring recipes
and cooking charts, visit
ninjakitchen.eu.
FUNCTION
AIR FRY
Crisp without
the guilt of
deep-fried food.
ROAST
Bake and roast
your favourite
foods traditionally
made in an
oven without the
crisper plate.
REHEAT
Perfect for
reviving your
leftovers.
ACCESSORY
REQUIRED
Crisp er PlateAdjust temp as ne eded
Crisp er PlateAdjust temp as ne eded
TEMPTIME
Adjust temp as ne eded
Set time, in minutes,
and pre ss START/STOP
to begin
Set time, in minutes,
and pre ss START/STOP
to begin
Set time, in minutes,
and pre ss START/STOP
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.
Crisp er PlateAdjust temp as ne eded
Set time in 15-minute
increments a nd press
START/STOP to begin
SHAKE OR TOSS
For best results, frequently shake your
food or toss it with silicone-tipped tongs
to get it as crispy as you’d like.
3ninjakitchen.euNINJA® AIR FRYER2
Page 3
Air Fry Cooking Chart
For best results,
shake or toss often.
INGREDIENTAMOUNT
VEGETABLES
Asparagus1 bunchWhole, stems trimmed2 tsp200°C8–12 mins
Beetroot6 small or 4 large (about 1kg)WholeNone200°C45–60 mins
Bell peppers
(for roasting)
Broccoli1 headCut in 2.5cm florets1 Tbsp200°C10–12 mins
Brussels sprouts500gCut in half, stem removed1 Tbsp200°C15–20 mins
Butternut squash500g-750gCut in 2.5cm pieces1 Tbsp200°C20–25 mins
Carrots500gPeeled, cut in 1 .5cm pieces1 Tbsp200°C13–16 mins
Cauliflower1 headCut in 2.5cm florets2 Tbsp200°C15–20 mins
Corn on the cob4 earsWhole ears, husks removed1 Tbsp200°C12–15 mins
Green beans375gTrimmed1 Tbsp200°C8–10 mins
Kale (for crisps)225gTorn in pieces, stems removedNone150°C8–10 mins
Mushrooms225gRinsed, cut in quarters1 Tbsp200°C7–9 mins
Potatoes, white
Potatoes, sweet
Courgette500g
PO U LTRY
Chicken breasts
Chicken thighs
Chicken wings1kgDrumettes & flats1 Tbsp200°C22–26 mins
FISH & SEAFOO D
Fish cakes2 cakesNoneBrushed with oil180°C12–15 mins
Lobster tails4 tailsWholeNone190°C5–8 mins
Salmon fillets2 filletsNoneBrushed with oil200°C10–13 mins
Prawns16 large Whole, peeled, tails on1 Tbsp200°C7–10 mins
* After c utting p otatoe s, allow u ncooke d chips to s oak in cold water for at least 3 0 minute s to remove un neces sary s tarch .
Pat chips dry. The d rier th e chips , the better the res ults.
4 peppersWholeNone200°C25–30 mins
750gCut in 2 .5cm wedges 1 Tbsp200°C18–20 mins
450gHand-cut chips*, thin
450gHand-cut chips*, thick
4 whole ( 185 -250g)Pierced with fork 3 timesNone200°C30–35 mins
750gCut in 2 .5cm chunks1 Tbsp200°C15–20 mins
4 whole ( 185 -250g)Pierced with fork 3 timesNone200°C30–35 mins
2 breastsBone inBrushed with oil190°C25–35 mins
2 breastsBonelessBrushed with oil190°C18–22 mins
4 thighsBone in Brushed with oil200°C22–28 mins
4 thighsBonelessBrushed with oil200°C18–22 mins
PREPARATION
Cut in quarters lengthwise,
then cut in 2.5cm pieces
TOSS IN OILTEMPCOOK TIM E
1
/2–3 Tbsp, vegetable oil
1
/2–3 Tbsp, vegetable oil
1 Tbsp200°C15–18 mins
200°C20–24 mins
200°C23–26 mins
We recommend frequently
checking your food
and shaking or tossing it to
ensure desired results.
Use these cook times
as a guid e, adju sting
to your preference.
Shake your food
OR
Toss with
silicone-tipped tongs
5ninjakitchen.euNINJA® AIR FRYER4
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Air Fry Cooking Chart, continued
For best results,
shake or toss often.
INGREDIENTAMOUNT
BEEF
Burgers4 quarter-pounders2.5cm thickNone190°C8–10 mins
Steaks2 steaks (8 oz each)WholeNone200°C10–20 mins
PORK
Bacon4 strips, cut in halfNoneNone180°C8–10 mins
Pork chops
Pork tenderloins2 tenderloinsWholeBrushed with oil190°C25–35 mins
Sausages4 sausagesWholeNone200°C8–10 mins
FROZEN FOODS
Chicken nuggets1 boxNoneNone200°C10–13 mins
Fish fillets1 box (6 fillets)NoneNone200°C14–16 mins
Fish fingers18 fish fingersNoneNone200°C10–13 mins
French fries450gNoneNone180°C20–25 mins
French fries1kgNoneNone180°C28–32 mins
Mozzarella sticks1 boxNoneNone190°C8–10 mins
Popcorn shrimp1 bagNoneNone200°C9–11 mins
Frozen sweet potato chips450gNoneNone190°C20 –22 mins
Hash browns450gNoneNone180°C1 8–22 mins
2 thick-cut, bone -in chopsB one inBrushed with oil190°C15–17 mins
4 boneless chopsBonelessBrushed with oil190°C14–17 mins
PREPARATION
TOSS IN OILTEMPCOOK TIM E
We recommend frequently
checking your food
and shaking or tossing it to
ensure desired results.
Use these cook times
as a guid e, adju sting
to your preference.
Shake your food
OR
TIPS & TRICKS
1 We recommend 3 minutes of preheating. You can use the built-in timer to set
a 3-minute countdown.
2 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.
3 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.
4 Use the crisper plate when you want food to come out crispy. The crisper plate elevates
food in the pan, allowing air to go under the plate and evenly crisp ingredients.
5 Make sure the pan is fully inserted during cooking. For consistent browning, arrange
ingredients in an even layer on the bottom of the pan with no overlapping.
silicone-tipped tongs
Toss with
6 Cook time and temperature can also be adjusted at any time during cooking. Simply
press the up and down TIME or TEMP arrows to adjust the time or temperature.
7 For best results, check progress throughout cooking and remove food when desired
level of brownness has been achieved. We recommend using an instant-read
thermometer to monitor the internal temperature of food. Remove food immediately
after the cook time is complete to avoid overcooking.
8 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 cocktail sticks.
7ninjakitchen.euNINJA® AIR FRYER6
Page 5
Dehydrate Chart
INGREDIENTS
FRUITS & VEGE TABLES
ApplesCore removed, cut in 3mm slices, rinsed in lemon water, patted dry60°C7–8 hours
AsparagusCut in 2. 5cm pieces, blanched60°C6–8 hours
BananasPeeled, cut in 3mm slices60°C8–10 hours
BeetrootPeeled, cut in 3mm slices60°C6 –8 hours
AuberginePeeled, cut in 3mm slices, blanched60°C6–8 hours
1 teaspoon ground black pepper,
plus more for seasoning
1 teaspoon celery or garlic salt
1 teaspoon sea salt, plus more
for seasoning
4 eggs
DIRECTIONS
1 Remove the crisper plate from the pan and
insert pan in unit. Preheat the unit by selecting
ROAST, setting the temperature to 180°C and
setting the time to 3 minutes. Select START/
STOP to begin.
2 After 3 minutes, add bacon to the pan. Reinsert
pan. Select ROAST, set temperature to 180°C
and set time to 45 minutes. Select START/STOP
to begin. Cook for 5 minutes, or until bacon is
crispy, stirring occasionally.
3 After 5 minutes, remove pan from unit and add
the onion, pepper, potatoes and spices. Stir to
incorporate. Reinsert pan to resume cooking.
4 Cook for 35 minutes, stirring occasionally, until
potatoes are cooked through and golden brown.
5 Once vegetables are browned, remove pan from
unit and crack four eggs onto the surface of the
hash. Season with additional salt and pepper to
taste. Reinsert pan to resume cooking.
6 Cook for 3 to 5 minutes, or until eggs are cooked
2 large courgettes, cut in 6mm
thick by 7.5cm long sticks
2 teaspoons sea salt
120g all purpose flour
2 eggs, beaten
200g dried bread crumbs
25g grated Parmesan cheese
1 tablespoon garlic powder
2 teaspoons onion powder
125ml marinara sauce,
for serving
DIRECTIONS
1 Place courgette sticks on a plate and sprinkle
with salt. Allow to sit at room temperature for
15 minutes to remove excess water. Pat dry.
2 Place flour in a shallow bowl or plate. Add eggs
to another bowl. Place bread crumbs, Parmesan,
garlic powder and onion powder into a third
bowl or plate, stirring to combine.
3 Working in small batches, toss courgette sticks
in flour. Tap off excess flour, then coat courgette
in egg. Transfer courgette to bread crumbs,
tossing well to evenly coat. Set aside.
4 Cover the plate with plastic wrap and place in
the freezer for 30 to 45 minutes, or until the
breading has hardened.
5 Insert crisper plate in pan and pan in unit.
Preheat unit by selecting AIR FRY, setting
temperature to 180°C and setting time to
3 minutes. Select START/STOP to begin.
6 After 3 minutes, place courgette sticks on
crisper plate in a single layer; reinsert pan. Select
AIR FRY, set temperature to 180°C and set time
to 22 minutes. Select START/STOP
to begin.
7 After 11 minutes, remove pan and shake
courgette sticks or toss them with siliconetipped tongs. Reinsert pan to resume
cooking. Check if ready after 20 minutes.
Repeat steps 6 and 7 with additional
courgette sticks, if necessary.
1 In a large mixing bowl, toss together courgette,
pepper and onion (making sure to separate the
onion layers) with 1 teaspoon salt, 1 teaspoon
pepper, oregano and olive oil. Season the pork
loin on all sides with the remaining salt and
pepper.
2 Insert crisper plate in pan and pan in unit.
Preheat the unit by selecting AIR FRY, setting
the temperature to 160°C and setting the time to
3 minutes. Select START/STOP to begin.
3 After 3 minutes, place vegetables on the crisper
plate. Lay the pork, fat-side down, on top of the
vegetables; reinsert pan.
4 Select AIR FRY, set temperature to 160°C and
set time to 50 minutes. Select START/STOP
to begin.
5 After 20 minutes, remove pan from unit and flip
pork. Reinsert pan to resume cooking.
6 Cooking is complete when internal temperature
reaches 65°C. Remove pan and let the pork cool
for 5 to 10 minutes before serving.
TIP: For a fun tasty sweet and sour kick, add 1 tablespoon
2.5cm florets
1 tablespoon vegetable oil
1 teaspoon sea salt
1 teaspoon ground black pepper
Cooked rice, for serving.
DIRECTIONS
1 In a large plastic bag or mixing bowl, mix
together garlic powder, soy sauce, crushed
chillies, steak and half of the marinade. Let
marinate in the fridge for at least 30 minutes or
up to 24 hours. After marinating, strain beef and
discard excess marinade.
2 In a large mixing bowl, toss the broccoli with the
vegetable oil, salt and pepper.
3 Remove the crisper plate from the pan. Preheat
the unit by selecting ROAST, setting the
temperature to 190°C and setting the time to
5 minutes. Select START/STOP to begin.
4 After 5 minutes, add broccoli to pan; reinsert
pan. Select ROAST, set temperature to 190°C
and set time to 20 minutes. Select START/STOP
to begin.
5 After 10 minutes, remove pan. Push broccoli to
one side and add beef on opposite side. Reinsert
pan to resume cooking.
6 Cook the beef and broccoli for another
10 minutes, rotating once after 5 minutes.
7 When cooking is complete, serve immediately
with additional teriyaki sauce and steamed rice.
TIP: If you don’t want to eat the cod right away, you
can also cool to room temperature and reheat to
75°C later on.
caps and set aside. Scoop out the black gills
inside the mushroom cap with a small spoon
and discard.
2 Roughly chop the mushroom stems and place in
a large mixing bowl. Add remaining ingredients,
except portobello caps and stir to combine.
3 Fill the mushroom caps so that the sausage
mixture forms an even mound on top of each
mushroom cap.
4 Insert crisper plate in pan and pan in unit.
Preheat unit by selecting AIR FRY, setting
temperature to 170°C and setting time to
5 minutes. Select START/STOP to begin.
5 After 5 minutes, place mushrooms on crisper
plate; reinsert pan. Select AIR FRY, set
temperature to 170°C and set time to
15 minutes. Select START/STOP to begin.
Cooking is complete when internal temperature
reaches 70°C.
1 Grease the crisper plate. Insert greased crisper
plate in pan and pan in unit. Preheat the unit by
selecting ROAST, setting temperature to 170°C
and setting time to 5 minutes. Select START/
STOP to begin.
2 In a bowl, stir together bread crumbs, parsley,
olive oil, salt and pepper until combined.
Set aside.
3 Spread 1/2 tablespoon Dijon mustard onto all
sides of each salmon fillet. Season fillets with
salt and pepper, then coat each fillet evenly with
bread crumb mixture.
4 Once unit is preheated, place coated fillets onto
the crisper plate. Select ROAST, set temperature
to 170°C and set time to 20 minutes. Select
START/STOP to begin.
5 Cooking is complete when internal temperature
reaches 65°C and bread crumbs are browned.
When cooking is complete, serve fillets with a
squeeze of lemon.
eggs, sugar, cinnamon, vanilla and salt
until smooth.
2 Add bread and 100g toffee bits to the egg
mixture and liberally coat. Cover the bowl and
refrigerate for 10 minutes.
3 Remove the crisper plate from the pan and
insert pan in unit. Preheat the unit by selecting
ROAST, setting the temperature to 200°C and
setting the time to 5 minutes. Select START/
STOP to begin.
4 After 5 minutes, remove the pan and spray
liberally with cooking spray. Pour the bread
mixture directly into the bottom of the pan.
Pat the mixture down evenly using a spatula.
Sprinkle remaining 50g toffee bits on top.
Reinsert pan.
5 Select ROAST, set temperature to 170°C and
set time to 20 minutes. Select START/STOP
to begin. Cooking is complete when internal
temperature reaches 70°C. Add an additional
5 minutes, if needed.
6 When cooking is complete, remove pan
and let bread pudding cool for 20 minutes
before serving.
NINJA® AIR FRYERninjakitchen.eu 2524
Page 14
NOTESNOTES
NINJA® AIR FRYERninjakitchen.eu 2726
Page 15
For questions or to register your product,
visit us online at ninjakitchen.eu
NINJA i s a registe red trad emark of S harkN inja Op erating L LC.
AF100UK _Series_ IG_QSG _190103_ Mv1
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