Ninja AF100UK Quick Start Manual

Please make sure to read the enclosed Ninja® instructions prior to using your unit.

AIR FRYER

QUICK

START
GUIDE

+ COOKING CHARTS

+ 15 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

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

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

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

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