Page 1
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 Plate Adjust temp as ne eded
Crisp er Plate Adjust temp as ne eded
TEMP TIME
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 Plate Adjust 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
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Air Fry Cooking Chart
For best results,
shake or toss often.
INGREDIENT AMOUNT
VEGETABLES
Asparagus 1 bunch Whole, stems trimmed 2 tsp 200°C 8–12 mins
Beetroot 6 small or 4 large (about 1kg) Whole None 200°C 45–60 mins
Bell peppers
(for roasting)
Broccoli 1 head Cut in 2.5cm florets 1 Tbsp 200°C 10–12 mins
Brussels sprouts 500g Cut in half, stem removed 1 Tbsp 200°C 15–20 mins
Butternut squash 500g-750g Cut in 2.5cm pieces 1 Tbsp 200°C 20–25 mins
Carrots 500g Peeled, cut in 1 .5cm pieces 1 Tbsp 200°C 13–16 mins
Cauliflower 1 head Cut in 2.5cm florets 2 Tbsp 200°C 15–20 mins
Corn on the cob 4 ears Whole ears, husks removed 1 Tbsp 200°C 12–15 mins
Green beans 375g Trimmed 1 Tbsp 200°C 8–10 mins
Kale (for crisps) 225g Torn in pieces, stems removed None 150°C 8–10 mins
Mushrooms 225g Rinsed, cut in quarters 1 Tbsp 200°C 7–9 mins
Potatoes, white
Potatoes, sweet
Courgette 500g
PO U LTRY
Chicken breasts
Chicken thighs
Chicken wings 1kg Drumettes & flats 1 Tbsp 200°C 22–26 mins
FISH & SEAFOO D
Fish cakes 2 cakes None Brushed with oil 180°C 12–15 mins
Lobster tails 4 tails Whole None 190°C 5–8 mins
Salmon fillets 2 fillets None Brushed with oil 200°C 10–13 mins
Prawns 16 large Whole, peeled, tails on 1 Tbsp 200°C 7–10 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 peppers Whole None 200°C 25–30 mins
750g Cut in 2 .5cm wedges 1 Tbsp 200°C 18–20 mins
450g Hand-cut chips*, thin
450g Hand-cut chips*, thick
4 whole ( 185 -250g) Pierced with fork 3 times None 200°C 30–35 mins
750g Cut in 2 .5cm chunks 1 Tbsp 200°C 15–20 mins
4 whole ( 185 -250g) Pierced with fork 3 times None 200°C 30–35 mins
2 breasts Bone in Brushed with oil 190°C 25–35 mins
2 breasts Boneless Brushed with oil 190°C 18–22 mins
4 thighs Bone in Brushed with oil 200°C 22–28 mins
4 thighs Boneless Brushed with oil 200°C 18–22 mins
PREPARATION
Cut in quarters lengthwise,
then cut in 2.5cm pieces
TOSS IN OIL TEMP COOK TIM E
1
/2–3 Tbsp, vegetable oil
1
/2–3 Tbsp, vegetable oil
1 Tbsp 200°C 15–18 mins
200°C 20–24 mins
200°C 23–26 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
Page 4
Air Fry Cooking Chart, continued
For best results,
shake or toss often.
INGREDIENT AMOUNT
BEEF
Burgers 4 quarter-pounders 2.5cm thick None 190°C 8–10 mins
Steaks 2 steaks (8 oz each) Whole None 200°C 10–20 mins
PORK
Bacon 4 strips, cut in half None None 180°C 8–10 mins
Pork chops
Pork tenderloins 2 tenderloins Whole Brushed with oil 190°C 25–35 mins
Sausages 4 sausages Whole None 200°C 8–10 mins
FROZEN FOODS
Chicken nuggets 1 box None None 200°C 10–13 mins
Fish fillets 1 box (6 fillets) None None 200°C 14–16 mins
Fish fingers 18 fish fingers None None 200°C 10–13 mins
French fries 450g None None 180°C 20–25 mins
French fries 1kg None None 180°C 28–32 mins
Mozzarella sticks 1 box None None 190°C 8–10 mins
Popcorn shrimp 1 bag None None 200°C 9–11 mins
Frozen sweet potato chips 450g None None 190°C 20 –22 mins
Hash browns 450g None None 180°C 1 8–22 mins
2 thick-cut, bone -in chops B one in Brushed with oil 190°C 15–17 mins
4 boneless chops Boneless Brushed with oil 190°C 14–17 mins
PREPARATION
TOSS IN OIL TEMP COOK 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
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Dehydrate Chart
INGREDIENTS
FRUITS & VEGE TABLES
Apples Core removed, cut in 3mm slices, rinsed in lemon water, patted dry 60°C 7–8 hours
Asparagus Cut in 2. 5cm pieces, blanched 60°C 6–8 hours
Bananas Peeled, cut in 3mm slices 60°C 8–10 hours
Beetroot Peeled, cut in 3mm slices 60°C 6 –8 hours
Aubergine Peeled, cut in 3mm slices, blanched 60°C 6–8 hours
Fresh herbs Rinsed, patted dry, stems removed 60°C 4 hours
Ginger root Cut in 3mm slices 60°C 6 hours
Mangoes Peeled, cut in 3mm slices, pit removed 60°C 6–8 hours
Mushrooms Cleaned with soft brush (do not wash) 60°C 6–8 hours
Pineapple Peeled, cored, cut in 3mm - 1.25cm slices 60°C 6–8 hours
Strawberries Cut in half or in 1.25cm slices 60°C 6–8 hours
Tomatoes Cut in 3mm slices or grated; steam if planning to rehydrate 60°C 6–8 hours
MEAT, POULTRY, FISH
Beef jerky Cut in 6mm slices, marinated overnight 70°C 5–7 hours
Chicken jerky Cut in 6mm slices, marinated overnight 70°C 5 –7 hours
Turkey jerky Cut in 6mm slices, marinated overnight 70°C 5 –7 hours
Salmon jerky Cut in 6mm slices, marinated overnight 70°C 3–5 hours
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 colour while
they dehydrate.
4 Fruits and vegetables should be patted as dry as possible before being loaded into
the pan.
5 Lay raw food flat on bottom of pan and crisper plate. Food should be placed close
together to optimise space but individual pieces should not overlap or be stacked.
6 Most fruits and vegetables take between 6 and 8 hours (at 60°C) to dehydrate.
When trying a new food, start checking crispiness at 6 hours and monitor
until it is dried 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 160°C 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.euNINJA® AIR FRYER8
Page 6
BREAKFAST
BACON & PEPPER
BREAKFAST HASH
HAND-CUT
CHIPS
APPETIZERS
BASICS
& SIDES
PREP: 15 MINUTES | COOK: 43-45 MINUTES | MAKES: 4 SERVINGS
PROGRAM: ROAST
INGREDIENTS
225g uncooked streaky bacon,
cut in 1cm pieces
1 small yellow onion, peeled,
diced
1 red bell pepper, diced
2 white potatoes, peeled, diced
1 teaspoon paprika
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
to your preference. Serve immediately.
PREP: 10 MINUTES | COOK: 20–25 MINUTES | MAKES: 4 SERVINGS
PROGRAM: AIR FRY
INGREDIENTS
500g white potatoes, cut in
6mm thick by 5cm long sticks
1
/2-3 tablespoons vegetable 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 both 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 pan and pan in unit.
Preheat unit by selecting AIR FRY, setting the
temperature to 200°C and setting the time to
3 minutes. Select START/STOP to begin.
4 After 3 minutes, place chips on the crisper plate;
reinsert pan. Select AIR FRY, set temperature
to 200°C and set time to 25 minutes. Select
START/STOP to begin.
5 After 10 minutes, remove pan from unit and
shake chips or toss them with silicone-tipped
tongs. Reinsert pan to resume cooking.
6 Check chips after 20 minutes. For crispier chips,
continue cooking for up to 25 minutes.
7 When cooking is complete, serve immediately
with your favourite sauce.
TIP: Use at least 1 tablespoon oil when air fr ying
hand-cut chips. For crispier results, use up to 3
tablespoons oil.
TIP: Shaking the chips is key for getting them crisp and
golden brown, so shake or toss with silicone-tipped
tongs frequently.
1110 ninjakitchen.euNINJA® AIR FRYER
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APPETIZERS
& SIDES
COURGETTE FRIES
WITH MARINARA
SAUCE
TERIYAKI
CHICKEN WINGS
APPETIZERS
BASICS
& SIDES
PREP: 5 MINUTES | FREEZE: 30-45 MINUTES | COOK: 20-22 MINUTES
MAKES: 8 SERVINGS | PROGRAM: AIR FRY
INGREDIENTS
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.
8 When cooking is complete, serve fries
immediately with marinara sauce.
PREP: 5 MINUTES | MARINATE: 1 HOUR | COOK: 20 MINUTES
MAKES: 2 SERVINGS | PROGRAM: AIR FRY
INGREDIENTS
500g uncooked fresh
chicken wings
60ml teriyaki sauce
DIRECTIONS
1 In a large bowl, toss chicken wings with teriyaki
sauce. Cover and refrigerate for 1 hour.
2 Insert crisper plate in pan and pan in unit.
Preheat unit by selecting AIR FRY, setting the
temperature to 180°C and setting time to
3 minutes. Select START/STOP to begin.
3 After 3 minutes, place wings on crisper plate;
reinsert pan. Select AIR FRY, set temperature to
180°C and set time to 20 minutes. Select START/
STOP to begin.
4 After 11 minutes, remove pan from unit and
shake wings or toss them with silicone-tipped
tongs. Reinsert pan to resume cooking.
5 When cooking is complete, remove wings from
pan and enjoy.
TIP: Spray courgette sticks with cooking spray to coat
before Air Frying.
12 NINJA® AIR FRYER ninjakitchen.eu 13
Page 8
APPETIZERS
& SIDES
ROAST POTATOES
WITH SPICY MAYO
FRENCH BREAD
PIZZAS
APPETIZERS
& SIDES
PREP: 5 MINUTES | COOK: 25 MINUTES | MAKES: 4-6 SERVINGS
PROGRAM: ROAST
INGREDIENTS
500g baby potatoes,
cut in quarters
2 tablespoons extra virgin
olive oil
3 teaspoons hot paprika, divided
1 tablespoon plus 1 teaspoon
smoked paprika, divided
1 tablespoon plus 1 teaspoon
garlic powder, divided
2 teaspoons sea salt, divided
100g mayonnaise
2 tablespoons sun-dried
tomato paste
2 tablespoons sherry or
white wine vinegar
10g fresh parsley, finely
chopped, for garnish
DIRECTIONS
1 In a large mixing bowl, toss the potatoes in
olive oil, 2 teaspoons hot paprika, 1 tablespoon
smoked paprika, 1 tablespoon garlic powder and
1 teaspoon salt.
2 Insert crisper plate in pan and pan in unit.
Preheat unit by selecting ROAST, setting
temperature to 180°C and setting time to
5 minutes. Select START/STOP to begin.
3 After 5 minutes, place potatoes on crisper plate;
reinsert pan. Select ROAST, set temperature to
180°C and set time to 25 minutes. Select START/
STOP to begin.
4 After 13 minutes, remove pan and shake
potatoes or toss them with silicone-tipped
tongs. Reinsert pan to resume cooking.
5 While the potatoes are cooking, mix together
mayo, tomato paste, vinegar, 1 teaspoon
hot paprika, 1 teaspoon smoked paprika,
1 teaspoon garlic powder and 1 teaspoon salt
in a small bowl.
6 When cooking is complete, garnish potatoes
with parsley and serve warm with spicy mayo.
PREP: 5 MINUTES | COOK: 10 MINUTES | MAKES: 4 SERVINGS
PROGRAM: ROAST
INGREDIENTS
1 baguette (30cm), cut in half
lengthwise, then cut in half
across to make 4 pizza crusts
125ml pizza or marinara sauce
110g grated mozzarella
cheese, divided
TOPPINGS
12 pieces sliced pepperoni
or sausage
1
/2 green bell pepper,
thinly sliced
2 button mushrooms,
thinly sliced
Black olives
GARNISHES
Grated Parmesan
Dried oregano
Crushed chillies
DIRECTIONS
1 Coat the cut-side of each piece of bread with
2 tablespoons pizza sauce, allowing it to
absorb into bread.
2 Cover each piece of bread with 2 tablespoons
cheese. Add desired pizza toppings, then cover
with the remaining cheese.
3 Insert crisper plate in pan and pan in unit.
Preheat unit by selecting ROAST, setting
temperature to 200°C and setting time to
3 minutes. Select START/STOP to begin.
4 After 3 minutes, add 2 slices of bread to the pan;
reinsert pan. Select ROAST, set temperature to
200°C and set time to 5 minutes. Select START/
STOP to begin.
5 When cooking is complete, remove pizzas from
pan. Repeat with remaining pizzas.
6 Serve pizzas warm with desired garnishes.
1514 ninjakitchen.euN INJA® AIR FRYER
Page 9
APPETIZERS
& SIDES
BRUSSELS SPROUTS
& BACON
PORK LOIN WITH
VEGETABLES
MAINS
PREP: 5 MINUTES | COOK: 22 MINUTES | MAKES: 4-6 SERVINGS
PROGRAM: AIR FRY
INGREDIENTS
500g Brussels sprouts,
cut in half
5 strips uncooked streaky bacon,
cut in 3mm pieces
1 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon sea salt
1 tablespoon olive oil
DIRECTIONS
1 Place all ingredients into a large mixing bowl;
toss to combine.
2 Insert crisper plate in pan and pan in unit.
Preheat unit by selecting AIR FRY, setting the
temperature to 200°C and setting time to
5 minutes. Select START/STOP to begin.
3 After 5 minutes, place Brussels sprouts on
crisper plate; reinsert pan. Select AIR FRY,
set temperature to 200°C and set time to
22 minutes. Select START/STOP to begin.
4 After 11 minutes, remove pan from unit and shake
Brussels sprouts or toss them with silicone-tipped
tongs. Reinsert pan to resume cooking.
5 When cooking is complete, serve immediately.
PREP: 15 MINUTES | COOK: 40 MINUTES | MAKES: 2 SERVINGS
PROGRAM: AIR FRY
INGREDIENTS
1 medium courgette, cut
in 2.5cm pieces
1 yellow pepper, cut in
2.5cm pieces
1 red onion, peeled,
cut in eighths
3 teaspoons sea salt, divided
3 teaspoons ground black
pepper, divided
2 teaspoons fresh
oregano, chopped
1 tablespoon olive oil
1 uncooked pork loin
roast (750g)
DIRECTIONS
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
balsamic vinegar to the bowl before tossing.
1716 NINJA® AIR FRYER ninjakitchen.eu
Page 10
MAINS
LEMON & HERB PANKO
CRUSTED COD
BEEF &
BROCCOLI
MAINS
PREP: 5 MINUTES | COOK: 12 MINUTES | MAKES: 2 SERVINGS
PROGRAM: AIR FRY
INGREDIENTS
2 uncooked cod fillets
(170g each)
1
/2 teaspoons sea salt, divided
1
75g panko bread crumbs
2 tablespoons butter, melted
5g fresh parsley, minced
Zest and juice of 1 lemon
DIRECTIONS
1 Season each cod fillet on both sides with
1/2 teaspoon salt.
2 In a mixing bowl, stir together bread crumbs,
butter, parsley, lemon zest and juice and
remaining salt. Mix thoroughly so the bread
crumbs are coated with lemon and butter.
3 Generously pack the top of each cod fillet with
bread crumb mixture.
4 Insert crisper plate in pan and pan in unit.
Preheat the unit by selecting AIR FRY, setting the
temperature to 170°C and setting the time to
3 minutes. Select START/STOP to begin.
5 After 3 minutes, place the fillets breaded side up
in the pan. Insert pan in unit.
6 Select AIR FRY, set temperature to 170°C and
set time to 12 minutes. Select START/STOP
to begin.
7 Cooking is complete when internal
temperature reaches 65°C. Remove fillets
and serve immediately.
PREP: 5 MINUTES | MARINATE: 30 MINUTES | COOK: 20 MINUTES
MAKES: 4 SERVINGS | PROGRAM: ROAST
INGREDIENTS
1 tablespoon garlic powder
60ml soy sauce
1 teaspoon crushed
chillies (optional)
500g uncooked sirloin steak,
thinly sliced
375ml teriyaki sauce or
marinade, divided
1 head broccoli, cut in
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.
1918 NINJA® AIR FRYER ninjakitchen.eu
Page 11
SAUSAGE STUFFED
MAINS MAINS
PORTOBELLO
SPICE-RUBBED
CHICKEN BREASTS
MUSHROOMS
PREP: 10 MINUTES | COOK: 15 MINUTES | MAKES: 4 STUFFED MUSHROOMS
PROGRAM: AIR FRY
INGREDIENTS
4 medium portobello
mushrooms, washed, patted dry
250g uncooked pork sausage
25g grated Parmesan cheese
2 tablespoons pine nuts
2 tablespoons chicken stock
5g fresh parsley, chopped
Zest of 1 lemon
1 teaspoon sea salt
1
/2 teaspoon ground fennel seed
25g dried garlic & parsley
seasoned bread crumbs
DIRECTIONS
1 Carefully remove the stems from the mushroom
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.
6 When cooking is complete, let cool for
5 minutes before serving.
WITH CHIMICHURRI
PREP: 15 MINUTES | COOK: 35-40 MINUTES | MAKES: 2 SERVINGS
PROGRAM: AIR FRY
INGREDIENTS
1 tablespoon sea salt
1 tablespoon ground paprika
1 tablespoon chilli powder
1 tablespoon ground fennel
1 teaspoon fresh cracked
black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cumin
2 bone-in, skin-on chicken
breasts (375-625g each)
CHIMICHURRI
60ml olive oil
1
/2 bunch fresh coriander leaves
1
/2 bunch fresh parsley leaves
1 shallot, peeled, cut in quarters
4 cloves garlic, peeled
Zest and juice of 1 lemon
1 teaspoon sea salt
DIRECTIONS
1 In a small mixing bowl stir together all
dried spices.
2 Pat the chicken breasts dry and season them
liberally on all sides with spice mixture.
3 Insert crisper plate in pan and pan in unit.
Preheat the unit by selecting AIR FRY, setting
the temperature to 150°C and setting the time to
3 minutes. Select START/STOP to begin.
4 After 3 minutes, place chicken in pan; reinsert
pan. Select AIR FRY, set temperature to
150°C and set time to 35 minutes. Select
START/STOP to begin.
5 While chicken is cooking, combine the
chimichurri ingredients in a food processor and
process until finely minced, being careful not to
over-process.
6 Cooking is complete when internal temperature
reaches 75°C. Remove pan and let chicken
cool for 5 minutes, then serve with a generous
amount of chimichurri.
TIP: Mushrooms may need to be cooked in 2 batches
due to varying size of mushrooms.
2120 NINJA® AIR FRYER ninjakitchen.eu
Page 12
MAINS
HERBED LEMON
CHICKEN &
VEGETABLES
MAINS
DIJON-CRUSTED
SALMON
PREP: 20 MINUTES | COOK: 35 MINUTES | MAKES: 2 SERVINGS
PROGRAM: ROAST
INGREDIENTS
2 golden potatoes, peeled, diced
1 large carrot, peeled, diced
1 onion, peeled, thinly sliced
3 tablespoons olive oil, divided
2 teaspoons lemon zest, divided
2 teaspoons fresh thyme,
chopped, divided
3
/4 teaspoon sea salt, divided
1 teaspoon ground black pepper
3 tablespoons lemon juice
1 teaspoon fresh rosemary,
chopped
2 uncooked boneless skinless
chicken breasts (225g each)
DIRECTIONS
1 In a large bowl, combine potatoes, carrot,
onion, 1 tablespoon oil, 1 teaspoon lemon zest,
1 teaspoon thyme, 1/4 teaspoon salt and 1/2
teaspoon pepper. Stir to combine.
2 Place remaining ingredients, except chicken, into
a shallow bowl. Stir to combine. Add chicken
breasts and toss to coat.
3 Insert 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.
4 After 5 minutes, place vegetable mixture on
crisper plate in a single layer. Lay chicken
breasts on top of vegetables. Reinsert pan.
5 Select ROAST, set temperature to 170°C and
set time to 35 minutes. Select START/STOP
to begin.
6 After 20 minutes, remove pan. Remove chicken
and stir vegetables. Add chicken back to pan,
flipping so that it cooks evenly. Reinsert pan to
resume cooking.
7 Cooking is complete when internal temperature
of chicken reaches 75°C. When cooking
is complete, serve chicken with roasted
vegetables.
PREP: 20 MINUTES | COOK: 35 MINUTES | MAKES: 2 SERVINGS
PROGRAM: ROAST
INGREDIENTS
50g panko bread crumbs
2 tablespoons fresh parsley,
chopped
1 tablespoon olive oil
1
/4 teaspoon sea salt, plus more
to taste
1
/4 teaspoon ground black
pepper, plus more to taste
2 tablespoons Dijon mustard,
divided
4 uncooked skinless salmon
fillets (170g each)
Lemon wedges, for serving
DIRECTIONS
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.
2322 N INJA® AIR FRYER ninjakitchen.eu
Page 13
TOFFEE BREAD
DESSERTS
PREP: 5 MINUTES | MARINATE: 10 MINUTES | COOK : 20 MINUTES
MAKES: 4-6 SERVINGS | PROGRAM: ROAST
PUDDING
NOTES
INGREDIENTS
200ml milk
3 eggs
50g sugar
1
/4 teaspoon ground cinnamon
1
/2 teaspoon vanilla extract
1
/4 teaspoon sea salt
300g bread, cut in 2.5cm cubes
150g English toffee bits, divided
DIRECTIONS
1 In a large mixing bowl, whisk together milk,
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 FRYER ninjakitchen.eu 2524
Page 14
NOTESNOTES
NINJA® AIR FRYER ninjakitchen.eu 2726
Page 15
For questions or to register your product,
visit us online at ninjakitchen.eu
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AF100UK _Series_ IG_QSG _190103_ Mv1
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