#NinjaAIRFRY101 #QuickStartGuide #AirFryerFunctions #PreheatRecommendation #CrisperPlate #ShakeOrToss #AirFryCookingChart #Vegetables #Poultry #FishAndSeafood #Beef #PorkAndLamb #FrozenFoods #TipsAndTricks #DehydrateChart
Whether you’re a novice or a seasoned cook, the Ninja AIR FRY 101 Quick Start Guide will help you unlock the full potential of your air fryer. With its easy-to-use features and versatile cooking functions, the Ninja AIR FRY makes healthy and delicious meals a breeze.
To get started with your Ninja AIR FRY, familiarize yourself with its basic components. The air fryer consists of a main unit, a cooking basket, and a crisper plate. Make sure these components are clean and properly assembled before use.
Once you’re ready to cook, preheat your Ninja AIR FRY by setting the desired temperature and pressing the preheat button. The air fryer will quickly heat up to ensure consistent and even cooking. This step is crucial for achieving that perfect crispiness and texture in your food.
Next, prepare your ingredients by seasoning or marinating them to your liking. For best results, pat dry any excess moisture from your food items before placing them in the cooking basket. This will help prevent sogginess and promote that desirable crispy texture.
When placing the food in the cooking basket, make sure not to overcrowd it. Leave enough space for air circulation to ensure even cooking. You may need to cook in batches for larger quantities.
After placing your food in the cooking basket, slide it into the Ninja AIR FRY and set the desired cooking time. The air fryer offers a variety of preset functions for popular dishes such as fries, wings, and fish. Alternatively, you can manually adjust the time and temperature settings for more personalized cooking.
During the cooking process, you can check on your food through the transparent viewing window. This allows you to monitor its progress without interrupting the cooking cycle. Avoid pulling out the cooking basket frequently as it may affect the cooking time and temperature.
Once your food is cooked to perfection, carefully remove the cooking basket using the handle provided. Take caution as the basket and its contents will be hot. You can place the cooked food on a plate, serving it immediately or adding any finishing touches you desire.
Cleaning your Ninja AIR FRY is a breeze too. The cooking basket and crisper plate are dishwasher safe, making cleanup a hassle-free experience. Additionally, wipe down the main unit with a damp cloth to keep it looking pristine.
With the Ninja AIR FRY 101 Quick Start Guide, you’re ready to conquer the world of air frying. Experiment with different recipes, flavors, and ingredients to create healthy and delicious meals for yourself and your loved ones. Embrace the versatility and convenience of the Ninja AIR FRY and let your culinary skills soar.
Ninja AIR FRY 101 Quick Start Guide
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
- 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. - 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.
Air Fry Cooking Chart
INGREDIENT | AMOUNT | PREPARATION | TOSS IN OIL | TEMP | COOK TIME |
VEGETABLES | |||||
Asparagus | 1 bunch | Whole, stems trimmed | 2 tsp | 390°F | 8–12 mins |
Beets | 6 small or 4 large (about 2 lbs) | Whole | None | 390°F | 45–60 mins |
Bell peppers (for roasting) | 4 peppers | Whole | None | 400°F | 25–30 mins |
Broccoli | 1 head | Cut in 1-inch florets | 1 Tbsp | 390°F | 10–12 mins |
Brussels sprouts | 1 lb | Cut in half, stem removed | 1 Tbsp | 390°F | 15–20 mins |
Butternut squash | 1–11/2 lbs | Cut in 1–2-inch pieces | 1 Tbsp | 390°F | 20–25 mins |
Carrots | 1 lb | Peeled, cut in 1/2-inch pieces | 1 Tbsp | 390°F | 13–16 mins |
Cauliflower | 1 head | Cut in 1-inch 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 | 1 bag (12 oz) | Trimmed | 1 Tbsp | 390°F | 8–10 mins |
Kale (for chips) | 6 cups, packed | Torn in pieces, stems removed | None | 300°F | 8–10 mins |
Mushrooms | 8 oz | Rinsed, cut in quarters | 1 Tbsp | 390°F | 7–9 mins |
Potatoes, russet | 1 1 / 2 lbs | Cut in 1-inch wedges | 1 Tbsp | 390°F | 18–20 mins |
1 lb | Hand-cut fries*, thin | 1 / 2 –3 Tbsp, canola | 390°F | 20–24 mins | |
1 lb | Hand-cut fries*, thick | 1 / 2 –3 Tbsp, canola | 390°F | 23–26 mins | |
4 whole (6–8 oz) | Pierced with fork 3 times | None | 390°F | 30–35 mins | |
Potatoes, sweet | 1 1 / 2 lbs | Cut in 1-inch chunks | 1 Tbsp | 390°F | 15–20 mins |
4 whole (6–8 oz) | Pierced with fork 3 times | None | 390°F | 30–35 mins | |
Zucchini | 1 lb | Cut in quarters lengthwise, then cut in 1-inch pieces | 1 Tbsp | 390°F | 15–18 mins |
POULTRY | |||||
Chicken breasts | 2 breasts (3/4-11/2 lbs each) | Bone in | Brushed with oil | 375°F | 25–35 mins |
2 breasts (1/2-3/4 lb each) | Boneless | Brushed with oil | 375°F | 18–22 mins | |
Chicken thighs | 4 thighs (6–10 oz each) | Bone in | Brushed with oil | 390°F | 22–28 mins |
4 thighs (4–8 oz each) | Boneless | Brushed with oil | 390°F | 18–22 mins | |
Chicken wings | 2 lbs | Drumettes & flats | 1 Tbsp | 390°F | 22–26 mins |
FISH & SEAFOOD | |||||
Crab cakes | 2 cakes (6–8 oz each) | None | Brushed with oil | 350°F | 12–15 mins |
Lobster tails | 4 tails (3–4 oz each) | Whole | None | 375°F | 5–8 mins |
Salmon fillets | 2 fillets (4 oz each) | None | Brushed with oil | 390°F | 10–13 mins |
Shrimp | 16 large | Whole, peeled, tails on | 1 Tbsp | 390°F | 7–10 mins |
BEEF | |||||
Burgers | 4 quarter-pound patties, 80% lean | 1 inch thick | None | 375°F | 8–10 mins |
Steaks | 2 steaks (8 oz 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 | 2 thick-cut, bone-in chops (10–12 ounces each) | Bone in | Brushed with oil | 375°F | 15–17 mins |
4 boneless chops (8 ounces each) | Boneless | Brushed with oil | 375°F | 14–17 mins | |
Pork tenderloins | 2 tenderloins (1–1 1 / 2 lbs 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 (12 oz) | 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 (11 ounces) | None | None | 390°F | 10–13 mins |
French fries | 1 lb | None | None | 350°F | 20–25 mins |
French fries | 2 lb | None | None | 360°F | 28–32 mins |
Mozzarella sticks | 1 box (11 oz) | None | None | 375°F | 8–10 mins |
Pot stickers | 1 bag (24 oz, 20 count) | None | None | 390°F | 12–14 mins |
Pizza rolls | 1 bag (20 oz, 40 count) | None | None | 390°F | 12–15 mins |
Popcorn shrimp | 1 box (14–16 ounces) | None | None | 390°F | 9–11 mins |
Tater tots | 1 lb | None | None | 360°F | 18–22 mins |
* After cutting potatoes, allow raw fries to soak in cold water for at least 30 minutes to remove unnecessary starch. Pat fries dry. The drier the fries the better the results.
For best results, shake or toss often.
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.
TIPS & TRICKS
- We recommend 3 minutes of preheating. You can use the built-in timer to set a 3-minute countdown.
- To convert recipes designed for conventional ovens, reduce the temperature of the Air Fryer by 25°F. Check food frequently to avoid overcooking.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Dehydrate Chart
INGREDIENTS | PREPARATION | TEMP | DEHYDRATE TIME |
FRUITS & VEGETABLES | |||
Apples | Core removed, cut in 1/8-inch slices, rinsed in lemon water, patted dry | 135°F | 7–8 hours |
Asparagus | Cut in 1-inch pieces, blanch | 135°F | 6–8 hrs |
Bananas | Peeled, cut in 3/8-inch slices | 135°F | 8–10 hrs |
Beets | Peeled, cut in 1/8-inch slices | 135°F | 6–8 hrs |
Eggplant | Peeled, cut in 1/4-inch slices, blanch | 135°F | 6–8 hrs |
Fresh Herbs | Rinsed, patted dry, stems removed | 135°F | 4 hrs |
Ginger root | Cut in 3/8-inch slices | 135°F | 6 hrs |
Mangoes | Peeled, cut in 3/8-inch slices, pit removed | 135°F | 6–8 hrs |
Mushrooms | Cleaned with soft brush (do not wash) | 135°F | 6–8 hrs |
Pineapple | Peeled, cored, cut in 3/8–1/2-inch slices | 135°F | 6–8 hrs |
Strawberries | Cut in half or in 1/2-inch slices | 135°F | 6–8 hrs |
Tomatoes | Cut in 3/8-inch slices or grated; steam if planning to rehydrate | 135°F | 6–8 hrs |
MEAT, POULTRY, FISH | |||
Beef | Cut in 1/4-inch slices, marinated overnight (refer to Beef Jerky recipe) | 150°F | 5–7 hours |
Chicken | Cut in 1/4-inch slices, marinated overnight (refer to Beef Jerky recipe) | 150°F | 5–7 hours |
Turkey | Cut in 1/4-inch slices, marinated overnight (refer to Beef Jerky recipe) | 150°F | 5–7 hours |
Salmon | Cut in 1/4-inch slices, marinated overnight (refer to Beef Jerky recipe) | 150°F | 3–5 hours |
TIPS & TRICKS
- Use a kitchen mandolin slicer to slice fruits and vegetables to a consistent, thin size.
- In most cases, fruits and vegetables should be sliced as thin as possible without falling apart.
- 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.
- Fruits and vegetables should be patted as dry as possible before being loaded into the dehydrator.
- 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.
- 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.
- To maximize longevity, store dehydrated food at room temperature in an airtight container for up to 2 weeks.
- 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.
- For jerky, the longer you dehydrate it, the crispier it will be.
FROZEN FRENCH FRIES
COOK: 20-23 MINUTES | MAKES: 5–6 SERVINGS
INGREDIENTS: 1 pound frozen French fries
TIP:
For crispier fries, shake or toss with silicone-tipped tongs 2 separate times during cooking.
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 START/PAUSE 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 START/PAUSE to begin.
After 10 minutes, select START/PAUSE to pause cooking. Remove basket from unit and shake fries or toss them with silicone-tipped tongs. Reinsert basket and select START/PAUSE 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.
HAND-CUT FRIES
BASICS
PREP: 10 MINUTES | COOK: 20-25 MINUTES | MAKES: 5-6 SERVINGS
INGREDIENTS: 1 pound russet or Idaho potatoes, cut in thin 2-inch strips, 1/2 –3 tablespoons canola oil
DIRECTIONS
- Soak cut potatoes in cold water for 30 minutes to remove excess starch. Drain well, then pat with a paper towel until very dry.
- Place all ingredients into a large mixing bowl; toss to combine. Use at least / tablespoon oil.
For crispier results, use up to 3 tablespoons oil. - 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 START/PAUSE to begin.
- 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 START/PAUSE to begin.
- After 10 minutes, select START/PAUSE to pause cooking. Remove basket from unit and shake fries or toss them with silicone-tipped tongs. Reinsert basket and select START/PAUSE to resume cooking.
- Check fries after 20 minutes. For crispier fries, continue cooking for up to 25 minutes.
- When cooking is complete, serve immediately with your favorite dipping sauce.
TIP: Shaking the fries is key for getting them crisp and golden brown, so shake or toss with silicone-tipped tongs frequently.
JALAPEÑO POPPERS
BASICS
PREP: 15 MINUTES | COOK: 15 MINUTES | MAKES: 8 SERVINGS
INGREDIENTS: 1/2 block (4 ounces) cream cheese, softened
1 /2 bag (4 ounces) shredded cheddar cheese
1 tablespoon kosher salt 8 jalapeño peppers, cut in half lengthwise, seeds and membranes removed
8 strips uncooked bacon
DIRECTIONS
- In a small mixing bowl, mix together the cream cheese, cheddar, and salt.
- Using a small teaspoon or coffee spoon, fill each jalapeño half with the cheese mixture.
- Place 2 pepper halves together, then wrap each pepper with 1 piece of bacon. Repeat with remaining peppers.
- 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 START/PAUSE to begin.
- 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 START/PAUSE to begin.
- After 7 minutes, select START/PAUSE to pause cooking. Remove basket from unit and rotate the peppers to ensure the bacon crisps on all sides. Reinsert basket and select START/PAUSE to resume cooking.
- When cooking is complete, remove peppers and allow to cool for 10 minutes and then serve warm.
BEEF JERKY
BASICS
PREP: 15 MINUTES | MARINATE: 8 HOURS | COOK: 5-8 HOURS
MAKES: 3 CUPS (6 OUNCES) DRIED JERKY
INGREDIENTS: 1/4 cup 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
1 pound uncooked beef eye of round, cut in 1 /4 -inch slices
DIRECTIONS
- In a small mixing bowl, mix together the cream cheese, cheddar, and salt.
- Using a small teaspoon or coffee spoon, fill each jalapeño half with the cheese mixture.
- Place 2 pepper halves together, then wrap each pepper with 1 piece of bacon. Repeat with remaining peppers.
- 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 START/PAUSE to begin.
- 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 START/PAUSE to begin.
- After 7 minutes, select START/PAUSE to pause cooking. Remove basket from unit and rotate the peppers to ensure the bacon crisps on all sides. Reinsert basket and select START/PAUSE to resume cooking.
- When cooking is complete, remove peppers and allow to cool for 10 minutes and then serve warm.
FRENCH TOAST BREAD PUDDING
BREAKFAST
PREP: 10 MINUTES | CHILL: 30 MINUTES–8 HOURS COOK: 40 MINUTES | MAKES: 4–6 SERVINGS
INGREDIENTS: 4 eggs
3 /4 cup heavy cream
1 tablespoon sugar
2 teaspoons orange liqueur
1 teaspoon kosher salt
1 /4 teaspoon ground cloves
9 precooked pecan sticky or cinnamon buns
(2 1 /4 ounces each), cut in quarters
1 /2 cup dried cherries
DIRECTIONS
- Whisk together all ingredients, except beef.
Place mixture into large resealable plastic bag. - Add beef to bag and rub to coat. Marinate in refrigerator for 8 hours or overnight.
- Strain meat; discard excess marinade.
- 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.
- Insert basket in unit. Select DEHYDRATE, set temperature to 150°F, and set time to 7 hours. Select START/PAUSE to begin. Check after 5 hours, then cook until desired texture is reached.
- When cooking is complete, remove jerky and store in an airtight container.
BACON & PEPPER BREAKFAST HASH
BREAKFAST
PREP: 15 MINUTES | COOK: 43–45 MINUTES | MAKES: 4 SERVINGS
INGREDIENTS: 1/2 package (8 ounces) uncooked
bacon, cut in 1 /4 -inch pieces
1 small yellow onion, peeled, diced
1 red bell pepper, diced
2 russet potatoes, peeled, diced
1 teaspoon paprika
1 teaspoon black pepper, plus more for seasoning
1 teaspoon celery or garlic salt
1 teaspoon kosher salt, plus more for seasoning
4 egg
DIRECTIONS
- Remove the crisper plate from the basket and insert basket in unit. Preheat the unit by selecting ROAST, setting the temperature to 300°F, and setting the time to 3 minutes. Select START/PAUSE to begin.
- After 3 minutes, add bacon to the basket. Reinsert basket. Select ROAST, set temperature to 300°F, and set time to 45 minutes. Select START/PAUSE to begin. Cook for 5 minutes, or until bacon is crispy, stirring occasionally.
- After 5 minutes, select START/PAUSE to pause cooking. Remove basket from unit and add the onion, pepper, potatoes, and spices. Stir to incorporate. Reinsert basket and select START/PAUSE to resume cooking.
- Cook for 35 minutes, stirring occasionally, until potatoes are cooked through and golden brown.
- Once vegetables are browned, select START/PAUSE to pause cooking. Remove basket from unit, and crack eggs onto the surface of the hash and season with additional salt and pepper, to taste. Reinsert basket and select START/PAUSE to resume cooking.
- Cook for 3 to 5 minutes, or until eggs are cooked to desired doneness. Serve immediately.
PORK LOIN WITH VEGETABLES
MAINS
PREP: 15 MINUTES | COOK: 40 MINUTES | MAKES: 2 SERVINGS
INGREDIENTS: 1 medium zucchini, cut in 1-inch pieces
1 medium yellow squash, cut in 1-inch pieces
1 red onion, peeled, cut in eighths
3 teaspoons kosher salt, divided
3 teaspoons ground black pepper, divided
2 teaspoons fresh oregano, diced
1 tablespoon olive oil
1 uncooked pork loin roast (24 ounces)
DIRECTIONS
- In a large mixing bowl, toss zucchini, squash, 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.
- Insert crisper plate in basket and basket in unit. Preheat the unit by selecting AIR FRY, setting the temperature to 325°F, and setting the time to 3 minutes. Select START/PAUSE to begin.
- After 3 minutes, place vegetables on the crisper plate. Lay the pork, fat-side down, on top of the vegetables; reinsert basket.
- Select AIR FRY, set temperature to 325°F, and set time to 40 minutes. Select START/PAUSE to begin.
- After 20 minutes, select START/PAUSE to pause cooking. Remove basket from unit and flip pork. Reinsert basket and select START/PAUSE to resume cooking.
- Cooking is complete when internal temperature reaches 145°F. Remove basket and let the pork cool for 5 to 10 minutes before serving.
SPICE-RUBBED CHICKEN BREASTS WITH CHIMICHURRI
MAINS
PREP: 15 MINUTES | COOK: 35 MINUTES | MAKES: 2 SERVINGS
INGREDIENTS: 1 tablespoon kosher salt
1 tablespoon ground paprika
1 tablespoon chili powder
1 tablespoon ground fennel
1 teaspoon fresh cracked black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cumin
2 uncooked bone-in, skin-on chicken breasts ( 3 /4 –1 1 /4 pounds each)
CHIMICHURRI: 1/4 cup olive oil
1 /2 bunch fresh cilantro
1 /2 bunch fresh parsley
1 shallot, peeled, cut in quarters
4 cloves garlic, peeled
Zest and juice of 1 lemon
1 teaspoon kosher salt
DIRECTIONS
- In a small mixing bowl, stir together all dried spices.
- Pat the chicken breasts dry and season them liberally on all sides with spice mixture.
- Insert crisper plate in basket and basket in unit. Preheat the unit by selecting AIR FRY, setting the temperature to 300°F, and setting the time to 3 minutes. Select START/PAUSE to begin.
- After 3 minutes, place chicken in basket; reinsert basket. Select AIR FRY, set temperature to 300°F, and set time to 35 minutes. Select START/PAUSE to begin.
- While chicken is cooking, combine the chimichurri ingredients in a food processor and process until finely minced, being careful not to over-process.
- Cooking is complete when internal temperature reaches 165°F. Remove basket and let chicken cool for 5 minutes, then serve with a generous amount of chimichurri.
LEMON & HERB PANKO CRUSTED COD
MAINS
PREP: 5 MINUTES | COOK: 12 MINUTES | MAKES: 2 SERVINGS
INGREDIENTS: 2 uncooked cod fillets (6 ounces each)
3 teaspoons kosher salt, divided
3 /4 cup panko bread crumbs
2 tablespoons butter, melted
1 /4 cup fresh parsley, minced
Zest and juice of 1 lemon
DIRECTIONS
- Season each cod fillet on all sides with 1 teaspoon salt.
- In a mixing bowl, stir together bread crumbs, butter, parsley, lemon zest and juice, and remaining 1 teaspoon salt. Mix thoroughly so the bread crumbs are coated with lemon and butter.
- Generously pack the top of each cod fillet with seasoned breading.
- Insert crisper plate in basket and basket in unit. Preheat the unit by selecting AIR FRY, setting the temperature to 360°F, and setting the time to 3 minutes. Select START/PAUSE to begin.
- After 3 minutes, place the fillets, breaded side up, in the basket. Insert basket in unit.
- Select AIR FRY, set temperature to 360°F, and set time to 12 minutes. Select START/PAUSE to begin.
- Cooking is complete when internal temperature reaches 145°F. Remove fillets and serve immediately.
BAKED APPLES
DESSERT
PREP: 5 MINUTES | COOK: 45 MINUTES | MAKES: 4 SERVINGS
INGREDIENTS: 2 apples (Fuji, Gala, or other baking apples), cut in half, core removed, skin left on
Juice of 1 lemon
4 teaspoons light brown sugar
1 /2 stick (1 /4 cup) butter, cut in 16 pieces
8 teaspoons granulated sugar
TOPPINGS: Vanilla ice cream
Carmel syrup
Chopped peanuts
Crushed vanilla wafers
Crumbled graham crackers
DIRECTIONS
- Pierce each apple half with a fork 6 times.
- Insert crisper plate in basket and basket in unit. Preheat unit by selecting AIR FRY, setting the temperature to 325°F, and setting the time to 3 minutes. Select START /PAUSE to begin.
- Place aluminum foil into the basket, over crisper plate. Place apple halves onto foil, cut-side up. Sprinkle with lemon juice and brown sugar and top each apple half with 4 pieces of butter.
- Select AIR FRY, set temperature to 325°F, and set time to 45 minutes. Press START /PAUSE to begin.
- After 25 minutes, select START /PAUSE to pause cooking. Remove basket from unit and sprinkle granulated sugar on top of the apples. Reinsert basket and select START /PAUSE to resume cooking for another 20 minutes, or until centers of apples are softened. 6 When cooking is complete, serve apples with your favorite toppings.
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Documents / Resources
References
Download manual
Here you can download full pdf version of manual, it may contain additional safety instructions, warranty information, FCC rules, etc.