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

11-in-1
 Contents
SmartLid Slider™ 2

Functions 4

Combi-Steam Mode 6

Making a complete meal 9

Your guide to
Recipes 12

Cooking Charts 34

cooking with SmartLid™

Welcome to the Ninja® Foodi® SmartLid™ Multi-Cooker recipe Recipe Key
book. From here, you’re just a few pages away from recipes, We’ve tagged recipes with these icons to help find the right one for you.

helpful tips that will help Combi-STEAM AIR FRY and breads,
TenderCrisp® chickens and make all your favourite guilt-free
V
Vegetarian
fried foods.
 SmartLid Slider Opening and closing the lid
3 modes under one lid Use the lift tab above the SmartLid Slider™ to open and close the lid.

Pressure cooker. Combi-steamer. Air fryer.

1 2
COMBI-STEAM
COMBI-STEAM
COMBI-STEAM
AIR FRY / AIR
HOBAIR
3
FRYFRY
/ HOB
/ HOB

GRILL GRILL
GRILL

Pressure Combi-Steam Air Fry / Hob

When SmartSlider is in Mode When SmartSlider is in
the left position, lid cannot the right position, open lid
Simply move the slider to effortlessly toggle between be opened for safety.
When SmartSlider is in
any time to check on food.
the middle position, steam
11 cooking functions. The cooking environment will intelligently will build. After progress bar
has built, wait at least 5 minutes
change as you slide from mode to mode. to lift lid to check on food.
 All your favourite Ninja® Foodi® Multi-Cooker functions
Pressure Sear/Sauté Steam Air Fry Bake

Cook foods quickly while Brown meats, Gently cook Give foods crispiness Use the unit like an
maintaining tenderness. sauté vegetables and delicate foods at and crunch with little oven for baked treats
simmer sauces. a high temperature. to no oil. and more.

Slow Cook Yogurt Grill Dehydrate

Cook at a lower Make homemade Cook at high heat Dehydrate meats, fruits
temperature for longer yogurt. to caramelise and and vegetables.
periods of time. brown foods.

These programs all use the top heating element usually in combination
These programs all cook by heating up the bottom of the pot.
with the fan to evenly distribute heat.

4 Questions? ninjakitchen.co.uk 5
 An entirely new way of cooking

Combi-Steam
MODE Steam Air Fry
Crisp fresh or frozen foods with steam-infused
air to get moist interiors and crispy exteriors.

STEAM + CRISP at the same time

at the touch of a button for faster,
juicier, crispier results.

Best for meal times and cooking from scratch.

Even use it to elevate your baking too.

Steam Bake
Bake fluffy cakes and
sweet treats.
 The juiciest way to cook Making a COMBI-STEAM
Steam Air Fry Complete Meal
Frozen or fresh chicken breast and salmon fillets and
fresh root vegetables like potatoes and carrots.
Perfect for large cuts of lean meats like a whole chicken or pork.
Easy 2-part meals at the same time
CARBOHYDRATE + PROTEIN

The choice is yours

Steam Air Fry Air Fry

Tender & Crunchy
caramelised & charred
Use bottom or top of Reversible Rack when making
2-part meals incorporating carbohydrate or grain and protein.

Tip: For frozen foods like breaded chicken nuggets

or French fries, use the Air Fry function. Refer to the charts at the back.
8 Questions? ninjakitchen.co.uk 9
 Use FRESH protein Please use these charts as guides and
adjust cook times as needed if your

to build a complete meal

food load quantity varies.

1. Prep protein 2. Start with your bottom layer 3. Assemble rack

Pick a protein and marinade and In the cooking pot, combine Place the reversible rack in the pot,
combine in a mixing bowl. Set aside. pasta with sauce OR grain with making sure rack is in the higher
vegetable. Stir until combined. position. Carefully place the protein on
the rack. Select STEAM AIR FRY and
adjust time and temp based on protein.

PROTEIN MARINADE PASTA SAUCE OR GRAIN VEGETABLE PROTEIN CRISPING TIME

350g-500g 240g uncooked 100g mix & match AND TEMPERATURE
uncooked

4 Chicken Cutlets Rice & Beans 200°C for 5–9 mins

125-175g each Rigatoni Frozen Breaded Chicken Cutlets
Add water, oil steam build: up to 20 mins
1.5cm thick Rosemary Lemon Marinade Vegetable
and spices as
directed on Medley
Extra-Firm Tofu Tomato Sauce box/bag
400g package 2 500g jars 200°C for 3–6 mins
Cavatappi Extra-Firm Tofu
pressed to remove moisture, tomato sauce steam build: up to 20 mins
cut in 4 x 1.5cm pieces Rice
625ml stock
Rinse. Add
water, oil and Onion
4 Pork Cutlets Cajun Spice Blend
spices as diced 200°C for 5–9 mins
125-175g each Elbows directed on Pork Cutlets
steam build: up to 20 mins
1.25-2cm thick box/bag

2 Steaks Rice Pilaf 200°C for 5–9 mins

450g total Penne Bell Pepper Sirloin Steaks
Creamy Alfredo Add water, oil steam build: up to 20 mins
1.25-2cm thick Dry Herb Rub up to 125g
and spices as
120ml white diced
directed on
cooking wine
box/bag
Portobello Mushrooms 480ml
Portobello 200°C for 3–6 mins
6 (7.5cm diameter) Thin Linguini chicken stock
Mushrooms steam build: up to 20 mins
or 3 (10cm diameter) 480ml Quinoa
whole milk Rinse. Add
1 500g jar water, oil and Mushrooms
Garlic and Chilli Marinade
4 prawn skewers alfredo sauce spices as sliced 200°C for 3–6 mins
Large Shells directed on Prawn Skewers
(6 large prawns per skewer) steam build: up to 20 mins
box/bag

Want to cook less pasta? Cut the sauces in half with 250g of pasta: Tomato Sauce: 700g jar marinara sauce, 480ml stock
Creamy Alfredo: 65ml white cooking wine, 240ml chicken stock, 240ml whole milk, 450g jar alfredo sauce, *For thicker cuts of meat, lower temperature to 190°C and add 2–3 minutes to cook time. Note that in doing this you may run the risk
10 100g grated Parmesan cheese (stir in to thicken sauce after cooking is complete) of overcooking the other meal components so we recommend keeping meat thickness within the given guidelines. 11
 Crispy Rosemary and Parmesan V

Potato Wedges
KICKSTARTERS

PREP: 2 MINUTES | SOAK: 30 MINUTES | TOTAL COOK TIME: 26 MINUTES | MAKES: 4 SERVINGS
STEAM: 10 MINUTES | COOK: 16 MINUTES

INGREDIENTS
750g Maris Piper or King Edward potatoes 30g grated Parmesan cheese or
with peel, cut into 2.5cm thick wedges, vegetarian equivalent
water for soaking 2 teaspoons rosemary, finely chopped
1-2 tablespoons oil 2 garlic cloves, minced
125ml water Sour cream and chopped chives to serve
2 teaspoons semolina, optional
1 teaspoon sea salt

DIRECTIONS

1 Place potatoes in a large bowl, 2 In a clean bowl, toss the 3 Close the lid and move slider 4S
 elect STEAM AIR FRY, set 5 Stir Parmesan, rosemary and 6W
 hen cooking is complete,
cover with water and allow to potatoes, oil, semolina and to COMBI-STEAM mode. temperature to 230˚C, and garlic together. When the carefully remove the Cook &
soak for 30 minutes to remove salt together. Add 125ml water set time to 16 minutes. Select timer reaches 9 minutes, open Crisp™ basket and transfer
excess starch. Rinse and pat to bottom of pot. Transfer START/STOP to begin cooking, lid, sprinkle over Parmesan wedges to a serving plate. Top
potatoes dry. wedges into the Cook & Crisp™ (the display will show PRE for mix, toss potato wedges to with sour cream and chives.
basket and place into pot. approximately 10 minutes as coat and close lid to continue
the unit steams, then the timer cooking. With 4 minutes
will start counting down). remaining, open lid, rearrange
wedges. Close lid to finish
Don't forget to add water or stock NOTE If you prefer your wedges crispier, select AIR FRY and set temperature
to create steam and cook your food. cooking.
to 230˚C, set time to 5 minutes. Press START/STOP to begin cooking.
Check towards end cook time if they are brown enough. The unit will
automatically stop when the lid is opened.
12 Kickstarter Questions? ninjakitchen.co.uk 13
 BEEF CASSEROLE ONE POT LASAGNE
PREP: 20 MINUTES | COOK: 6 HOURS | MAKES: 4 SERVINGS PREP: 15 MINUTES | PRESSURE COOK: 15 MINUTES | MAKES: 4 SERVINGS
SEAR/SAUTÉ: 10-15 MINUTES | SLOW COOK TIME: 6 HOURS APPROX. STEAM BUILD: 8 MINUTES | PRESSURE RELEASE: QUICK | AIR FRY: 5 MINS

INGREDIENTS DIRECTIONS INGREDIENTS DIRECTIONS

800g stewing beef, cut into 3cm cubes 1 Place beef, flour and seasoning into a plastic bag, 2 tablespoons olive oil 1 Move slider to right position. Select SEAR/SAUTÈ
2 tablespoons plain flour seal and shake until all the meat is coated in flour. 500g minced beef and set to 5. Select START/STOP to begin. Add oil
Select SEAR/SAUTÉ and set temperature to 4. Select to pot and preheat for 4 minutes.
Salt and pepper 1 medium onion, diced
START/STOP to preheat the unit for a few minutes. 2 Stir in minced beef and fry for a few minutes to
3 tablespoons olive oil, divided Add 2 tablespoons oil into pot. 2 sticks celery, diced (optional)
brown, making sure the meat is broken down and
1 onion, sliced 2 Shake excess flour off beef and add half the beef to 1 carrot, diced into 1cm cubes not in clumps.
2 large carrots, sliced pot, colour on all sides. Remove beef with a slotted 2 garlic cloves, minced 3 Stir a few times before adding onion, celery, carrot
spoon and repeat with the remaining beef. This may and garlic. Turn down the heat to 3 and fry for
2 sticks celery, sliced 4 tablespoons tomato puree
take a few minutes. 5 minutes.
1 leek, sliced 2 400g can chopped tomatoes
3 Add remaining oil to pot, stir in onions, carrots, 4 Stir in tomato puree, tomatoes, herbs, wine,
1 garlic clove, crushed celery, leeks and garlic. Cook for a few minutes, 1 teaspoon dried mixed herbs or Italian herbs
stock and season to taste. Turn off unit.
300ml red wine then deglaze the pot with a little wine, scraping 1 bay leaf 5 Layer in lasagne sheets by poking under sauce.
up any beef residue. Stir in tomato puree, mustard,
1 tablespoon tomato puree 250ml red wine 6 Close the lid and move slider to left position. Select
remaining wine, stock and bouquet garni. Return
1 tablespoon wholegrain mustard beef and juices to pot and ensure the beef is covered 350ml beef stock PRESSURE and set to HIGH. Set time to 15 minutes.
500ml beef stock with liquid. Cover with foil. Select START/STOP to Salt and freshly ground black pepper to taste Make sure the pressure release valve is in the SEAL
turn off SEAR/SAUTÉ. Close the lid and move slider position. Then press START/STOP to begin cooking
1 bouquet garni 250g fresh lasagne sheets
to the AIR FRY/HOB position. Turn the pressure (the unit will build pressure for approximately 8
release valve to the VENT position 250g ricotta cheese minutes before cooking begins).
4 Select SLOW COOK, set temperature to HIGH and 1 egg 7 Carefully open lid when unit has finished releasing
time to 6 hours. Select START/STOP to begin. Check 100g grated mozzarella pressure.
whether beef is cooked and tender after 5 hours. 50g grated Parmesan cheese 8 Mix ricotta and egg together and spread over the
5 When cooking is complete, carefully remove the pot top of lasagne. Sprinkle over with cheeses. Close lid
and serve casserole hot. and move slider to right position. Select AIR FRY and
set temperature to 200°C time to 5 minutes. Select
START/STOP to begin.
9 When cooking is complete, remove pot from unit
and serve hot with fresh vegetables.

14 Mains Questions? ninjakitchen.co.uk 15

 LEMON HERB ROASTED CHICKEN CHICKEN & LEEK POT PIE
WITH GARLIC & FENNEL POTATOES
PREP: 10 MINUTES | COOK: 35 MINUTES | MAKES: 4 SERVINGS PREP: 10 MINUTES | COOK: 33-38 MINUTES | MAKES: 6 SERVINGS
APPROX. STEAM BUILD: 9 MINUTES APPROX. PRESSURE BUILD: 6 MINUTES | PRESSURE RELEASE: QUICK | AIR FRY: 10-15 MINUTES

INGREDIENTS DIRECTIONS INGREDIENTS DIRECTIONS

1 unwaxed lemon, zested and juiced 1 Grate zest and juice lemon. Place lemon skin with a 25g unsalted butter 1 Move slider to right position. Select SEAR/SAUTÈ
3 sprigs fresh thyme, divided sprig of rosemary and thyme into chicken cavity. Tie 1 medium onion, diced and set to 4. Select START/STOP to begin. Allow
legs of chicken together with cooking twine. to preheat for 2 minutes, then add butter to pot.
3 sprigs rosemary, divided 400g leeks, sliced
2 Remove leaves from herb sprigs and mix half with 2 Once butter has melted add onion, leeks, bacon,
1.6kg chicken 2 slices bacon, chopped into strips
butter and garlic. Spread butter over chicken skin. garlic and sauté until softened for about 5 minutes.
25g butter, soften 2 garlic cloves, minced Stir a few times.
3 Cut potatoes lengthwise into quarters to make
2 garlic cloves, minced wedges. Slice fennel. Put into cooking pot with 1 tablespoon Dijon mustard 3 Stir in mustard, chicken, mushrooms, stock, cider,
600g new potatoes potatoes, remaining half of herbs and garlic. Pour 800g boneless chicken breasts, cut in 2.5cm cubes thyme, bay leaf and season to taste.
1 medium fennel bulb over stock. Season to taste. 4 Close the lid and move slider to left position. Select
100g mushrooms, sliced
1 tablespoon olive oil 4 Place rack in lower position over vegetables and PRESSURE and set to HIGH. Set time to 6 minutes.
400ml chicken stock Make sure the pressure release valve is in the SEAL
2 garlic cloves, sliced place chicken on top of vegetables. Sprinkle over
lemon zest, 2 tablespoons lemon juice and season 250ml dry cider position, then press START/STOP to begin cooking
200ml chicken or vegetable stock to taste. (the unit will build pressure for approximately 6
Sprig of fresh thyme, finely chopped
Salt and freshly ground black pepper to taste minutes before cooking begins).
5 Close the lid and move slider to the middle position. 1 bay leaf
Select STEAM AIR FRY, set temperature to 180°C 5 Carefully remove lid when unit has finished releasing
½ teaspoon salt pressure. Remove thyme sprig and bay leaf.
and time to 25 minutes. Press START/STOP to begin
cooking (this will STEAM for approximately 9 minutes ½ teaspoon black pepper 6 Move slider to right position. Select SEAR/SAUTÈ and
before switching to STEAM AIR FRY). 100g frozen peas set to 3 Select START/STOP to begin. Add remaining
TIP
If you prefer your potatoes browner, just air fry 6 When cooking is complete, remove chicken from pot, ingredients to pot, except pastry and milk. Stir until
125ml crème fraiche
afterwards for a few minutes to crisp. cover with foil and allow to rest for 10-15 minutes. sauce thickens and bubbles for about 5 minutes.
75g plain flour Turn off.
Remove rack.
200g puff pastry, rolled to a round 2cm larger 7 Lay pastry evenly on top of the filling mixture, tucking
7 Reduce stock in potatoes; move slider to the
than pot. edges in if necessary. Make a small cut in centre of pie
AIR FRY/HOB position, select SEAR/SAUTE and
set to Hi-5. Allow stock to reduce for 3-5 minutes, Milk to glaze crust so that steam can escape during baking. Brush
until thick. top with milk. Wipe around pot with a paper towel
to clean.
8 Serve chicken with green vegetables and potatoes.
8 Select AIR FRY and set temperature to 180°C, time
to 10-15 minutes. Select START/STOP to begin.
9 When cooking is complete, remove pot from unit
and serve with fresh vegetables.

16 Mains Questions? ninjakitchen.co.uk 17

 CHICKEN SATAY & VEGETABLE RICE TANDOORI CHICKEN WITH
TIKKA MASALA VEGETABLE CURRY
PREP: 10 MINUTES | COOK: 16 MINUTES | MAKES: 4 SERVINGS | APPROX. STEAM BUILD: 8-9 MINS MINUTES PREP: 10 MINUTES | COOK: 21-23 MINUTES PLUS 30 MINUTES MARINATING | MAKES: 4 SERVINGS
ACCESSORY: REVERSIBLE RACK APPROX. STEAM BUILD: 8 MINUTES

INGREDIENTS DIRECTIONS INGREDIENTS DIRECTIONS

BOTTOM LAYER/COOKING POT 1 In a bowl, place the chicken pieces, oil, curry powder, BOTTOM LAYER/COOKING POT 1 In a bowl, place chicken thighs, 1 tablespoon oil, tandoori
half the ginger, garlic puree and soy sauce. Season paste, 2 tablespoons yoghurt and seasoning. Mix well and
250g Jasmine rice, rinsed in water and strained 1 teaspoon garlic puree
lightly, mix well and thread two pieces of chicken leave to marinate for 30 minutes.
75g carrots, cut into ½ cm sticks 1 teaspoon ginger puree 2 Move slider to right position. Select SEAR/SAUTÈ, set to Hi
onto each skewer.
50g red pepper, cut into ½ cm sticks 100g tikka masala paste 5. Select START/STOP to begin. Add remaining oil to pot and
2 Add to the pot, rice, remaining ginger and garlic preheat for 3-4 minutes.
50g baby corn, halved lengthways puree, carrots, red pepper, baby corn and water. 250ml tomato passata
3 Add remaining garlic and ginger puree to pot. Sauté for
375ml water Season to taste. 60ml double cream 1-2 minutes, stirring frequently. Stir in tikka masala paste and
Salt and pepper, to taste 3 Place the reversible rack in the pot over rice and 100ml water sauté for 30 seconds. Select START/STOP to turn off
vegetables, making sure rack is in the higher position. SEAR/SAUTÉ.
2 spring onions, finely sliced 400g can chickpeas, drained
Carefully place the chicken skewers on the rack. 4 Add tomato passata, cream, water, chickpeas, cauliflower and
300g cauliflower florets carrots to pot. Season to taste.
4 Close the lid and move slider to the middle position.
REVERSIBLE RACK, HIGH LEVEL Select STEAM AIR FRY, set temperature to 200°C 2 medium carrots, peeled and cut into 5 Place the reversible rack in the pot over vegetables, making
600-650g skinless, boneless chicken thighs, and time to 8 minutes. Press START/STOP to begin 3/4cm diagonal slices sure rack is in the higher position. Carefully place chicken
cut into 5x2cm pieces (you will need 16) cooking (this will STEAM for approximately 8 minutes thighs, skin side up, on the rack.
before switching to STEAM AIR FRY). 6 Close the lid and move slider to the middle position. Select
2 teaspoons oil REVERSIBLE RACK, HIGH LEVEL STEAM AIR FRY, set temperature to 200°C and time to 15
5 When cooking is complete, remove skewers and rack
½ teaspoon curry powder 4 200-225g bone in, skin-on chicken minutes. Press START/STOP to begin cooking (this will STEAM
from pot. Stir the remaining soy sauce and spring for approximately 8 minutes before switching to STEAM AIR
1 tablespoon ginger puree, divided thighs, each slitted 3 times across top
onions into rice and vegetables. FRY). Check whether chicken is done after 13 minutes.
1 tablespoon garlic puree, divided 2 tablespoons oil, divided
6 Serve chicken satay with vegetable rice and peanut 7 When cooking is complete, remove chicken and rack from
4 teaspoons light soy sauce, divided sauce. 3 tablespoons tandoori paste pot and stir in remaining yoghurt and chopped coriander into
4 tablespoons plain full-fat yogurt, vegetable curry.
Peanut sauce to serve
divided 8 Serve chicken with vegetable curry, garnished with extra
Salt and pepper, to taste coriander and basmati rice or naan bread.
TIP
You will need 8 x 18cm bamboo skewers for this 2 tablespoons chopped coriander
recipe. If possible, marinate chicken for at least 30 (leaves and stalks), plus extra leaves,
minutes. to serve
Basmati rice or nan bread to serve

18 Mains Questions? ninjakitchen.co.uk 19

 MORROCAN LAMB STEAKS, LAMB TAGINE WITH COUSCOUS
BULGUR WHEAT & VEGETABLES
PREP: 10 MINUTES | MARINATE: 30 MINUTES | COOK TIME: 17 MINUTES | MAKES: 4 SERVINGS PREP: 15 MINUTES | COOK: 69 MINUTES | MAKES: 4 SERVINGS | SEAR/SAUTÉ: 10-15 MINUTES
STEAM BUILD: 7 MINUTES | STEAM AIR FRY: 10 MINUTES PRESSURE BUILD: 10 MINUTES | PRESSURE COOK TIME: 35 MINUTES | PRESSURE RELEASE: QUICK

INGREDIENTS DIRECTIONS INGREDIENTS DIRECTIONS

BOTTOM LAYER/COOKING POT 1 Make marinade for lamb steaks; in a shallow dish mix 2 tablespoons olive oil 1 Select SEAR/SAUTÉ and set temperature to 4. Select START/
all the marinade ingredients together. Add steaks. STOP, add oil and preheat for 2 minutes
150g coarse bulgur wheat 1 large onion, peeled and finely sliced
Allow to marinate for at least 30 minutes. 2 Place the chopped onion into the cooking pot and fry for 5
325ml vegetable or chicken stock 600-800g boneless shoulder of lamb, minutes until the onion is soft and translucent. Add garlic and
2 Place bulgur wheat, stock and coriander in pot and cut into 2.5cm cubes
10g fresh coriander leaves and stalks, chopped fry for one minute. Remove onions and garlic from pot before
season to taste. Place vegetables on top and mix adding half the diced lamb. Set temperature to Hi-5 and cook
1 red pepper, deseeded and diced into 1cm cubes 2 garlic cloves, crushed
lightly together. for 5-7 minutes, until browned on all sides, remove and repeat
1 small fennel bulb, cut into 1 cm wedges 1 teaspoon ground coriander with remaining lamb. Add onions and lamb back to pot and
3 Place the reversible rack in the pot over bulgur wheat
and vegetables, making sure rack is in the higher 1 teaspoon ground ginger stir in spices and season to taste.
1 medium courgette, halved lengthways and cut
into 1cm slices position. Carefully place the lamb steaks on the rack. 1 teaspoon ground cumin 3 Deglaze the pot with some stock, scrapping up any lamb
residue. Set temperature to 3. Stir in tomatoes and remaining
4 Close the lid and move slider to the middle position. 1 cinnamon stick stock.
Select STEAM AIR FRY. Set temperature to 180°C,
REVERSIBLE RACK, HIGH LEVEL 350ml lamb stock 4 Select START/STOP to turn off SEAR/SAUTÉ. Close the lid
and set time to 10 minutes. Press START/STOP to
4 lamb steaks (150g each) 400g can chopped tomatoes and move slider to the left position, making sure the pressure
begin, (this will STEAM for approximately 7 minutes
release valve is in the SEAL position. Select PRESSURE and
before switching to STEAM AIR FRY). Check after 10 1 bunch fresh coriander, chopped and set to HI. Set time to 35 minutes. Then press START/STOP to
minutes for doneness. divided begin cooking (the unit will build pressure for approximately
MARINADE
5 When cooking is complete, carefully remove 200g dates, stone in 10 minutes before cooking begins).
1 tablespoon oil
the entire rack with the lamb. 5 When cooking is complete, move slider to the right. Carefully
2 teaspoons Ras el hanout spice mix 100g dried apricots
6 Stir the bulgur wheat, then serve with lamb. open lid and stir in half the chopped coriander, dates and
Salt and ground black pepper to taste 2 tablespoons split almonds apricots. Close the lid and move slider to the left position,
Salt and freshly ground black pepper making sure the pressure release valve is in the SEAL position.
Select PRESSURE and set to HI. Set time to 4 minutes. Then
300g couscous press START/STOP to begin cooking (the unit will build
400ml hot vegetable stock pressure for approximately 5 minutes before cooking begins.
or boiling water 6 Make couscous by placing in a bowl and adding hot stock or
water. Stir and cover bowl with a clean tea towel and leave
15g chopped coriander
for 5 minutes. Fork through to fluff up couscous and stir in
chopped coriander and season to taste.
7 When cooking is complete, move slider to the right. Carefully
open lid, remove the pot and serve tagine hot with couscous,
sprinkled with almonds.

20 Mains Questions? ninjakitchen.co.uk 21

 ROAST PORK LOIN & VEGETABLES CRISPY TOPPED SALMON,
NEW POTATOES & BROCCOLI
PREP: 10 MINUTES | COOK: 48-53 MINUTES | MAKES: 4 SERVINGS | APPROX. STEAM BUILD: 8 MINUTES PREP: 15 MINUTES | COOK: 17 MINUTES PLUS 10 MINUTES MARINATING | MAKES: 4 SERVINGS
ACCESSORY: REVERSIBLE RACK STEAM BUILD: 9 MINUTES | STEAM AIR FRY: 8 MINUTES

INGREDIENTS DIRECTIONS INGREDIENTS DIRECTIONS

1.2 kg boneless pork loin roast, rind scored 1 Season pork well with salt and pepper. Brush pork BOTTOM LAYER/COOKING POT 1 In a shallow dish, place lime zest, lime juice, oil, soy
Salt and pepper, to taste with 1 tablespoon oil. With the point of a knife, make 500g baby new potatoes, cut into sauce, ginger, chilli and sugar. Stir well to combine.
a few incisions in rind and insert folded over bay half or quarters if large Add the salmon and turn to fully coat. Leave to
3 tablespoons oil, divided
leaves into incisions. marinate for 10 minutes. Remove salmon (reserve
3-4 fresh bay leaves 300g large broccoli florets
2 Place potatoes, parsnips, carrots, garlic cloves and marinade) and sprinkle breadcrumbs over each fillet.
800g roasting potatoes, cut in half or 4 spring onions, cut in half Press breadcrumbs firmly into fish to coat. Season
rosemary in pot. Stir in remaining oil and season to
quarters if large taste. Remove the potatoes and set aside then pour 175ml water to taste.
250g parsnips each cut into 3 large chunks water over vegetables in pot. 1/2 teaspoon salt 2 Put potatoes, broccoli, spring onions, water and salt
3 Place the reversible rack in the pot over vegetables, in the bottom of the pot. Stir together.
250g carrots each cut into 3 large chunks
making sure rack is in the lower position. Carefully 3 Place the reversible rack in the pot over potatoes,
8 unpeeled garlic cloves REVERSIBLE RACK, HIGH LEVEL
place pork loin on rack and surround with potatoes. making sure rack is in the higher position. Carefully
Few sprigs rosemary 1 lime, zest and juice place the salmon on the rack.
4 Close the lid and move slider to the middle position.
175ml water Select STEAM AIR FRY, set temperature to 180°C 1 tablespoon sesame seed oil 4 Close the lid and move slider to the middle position.
and time to 45 minutes. Press START/STOP to begin 1 tablespoon soy sauce Select STEAM AIR FRY, set temperature to 170°C,
cooking (this will STEAM for approximately 8 minutes and set time to 8 minutes. Press START/STOP to
2cm cube of ginger, grated
before switching to STEAM AIR FRY). begin, (this will STEAM for approximately 9 minutes
Pinch of chilli flakes before switching to STEAM AIR FRY).
5 After 25 minutes, turn potatoes over and continue
cooking. Check whether pork is done after 40 1 teaspoon caster sugar 5 When cooking is complete, carefully remove the
minutes, it should read 70°C on an instant read 4 salmon fillets (130g each) entire rack with the salmon.
thermometer. 6 Drain the new potatoes, then serve with salmon
20g dried breadcrumbs
6 When pork is cooked, remove from pot and rest, and vegetables.
Salt and ground black pepper to taste
lightly covered with foil for 10 minutes.
7 Serve roast pork loin sliced with roast vegetables and
TIP any sauce left in pot.
For crispier crackling, leave pork uncovered in
fridge overnight and take out up to one hour before
cooking.

22 Mains Questions? ninjakitchen.co.uk 23

 THAI GREEN COD & VEGETABLE CURRY CARAMELISED ONION V

TARTE TATIN
PREP: 10 MINUTES | COOK: 18 MINUTES | MAKES: 4 SERVINGS | APPROX. STEAM BUILD: 10 MINUTES PREP: 5 MINUTES | COOK: 30-35 MINUTES | MAKES: 4 SERVINGS
STEAM AIR FRY: 8 MINUTES

INGREDIENTS DIRECTIONS INGREDIENTS 4 Carefully turn the onion halves over and add
remaining water to pot. Select SEAR/SAUTÈ and
BOTTOM LAYER/COOKING POT 1 Move slider to right position. Select SEAR/SAUTÈ 45g unsalted butter, softened
set temperature to 3. Select START/STOP to
2 tablespoons oil, divided and set to Hi 5. Select START/STOP to begin. Add 2 teaspoons caster sugar begin cooking again. Close lid and allow to simmer,
1 tablespoon oil to pot and preheat for 3-4 minutes. opening lid to check when onions are tender,
4 tablespoons Thai green curry paste, divided 5-6 small onions, peeled and halved horizontally
2 Add 3 tablespoons green curry paste to pot and water has evaporated and there is a deep golden
330g sweet potato, cut into 2.5cm pieces Salt and pepper, to taste
sauté for 2 minutes, stirring. Select START/STOP brown caramel forming. The onions will take
1 yellow pepper, cut into 2.5cm pieces to turn off SEAR/SAUTÉ. Few sprigs thyme, roughly torn 15-20 minutes to cook altogether. Select START/
125g trimmed thick green beans, cut in half 3 Stir in sweet potatoes, peppers, green beans, 300ml water STOP to turn off SEAR/SAUTÉ.
400ml can coconut milk coconut milk, brown sugar and fish sauce to pot. 320g ready-rolled all butter puff pastry, cut into 5 Place puff pastry circle over onions and use a
Season to taste. roughly 26cm circle wooden spoon or silicone spatula to tuck pastry
1½ teaspoons light brown sugar
4 In a small bowl, mix remaining oil and curry paste. in around edges. Prick pastry a few times all over
2 teaspoons fish sauce with a fork.
Place the reversible rack in the pot over vegetables, DIRECTIONS
Salt and pepper to taste making sure rack is in the higher position. Carefully 6 Close lid and select AIR FRY, set temperature to
place cod fillets, skin side down, on the rack and 1 Spread butter in base of pot. Sprinkle over caster 200°C and time to 15 minutes. Press START/STOP
Handful Thai basil leaves, plus extra for garnish
brush tops with the curry paste mixture. Season sugar. Place onion halves cut side up in pot in to begin cooking.
1 red chilli, seeded and finely sliced an even layer and squeeze in as many pieces as
to taste. 7 When cooking is complete, let rest for one minute.
Jasmine rice and lime wedges to serve possible as they will shrink once cooked. Season
5 Close the lid and move slider to the middle position. Remove pot form unit and place a plate larger
to taste.
Select STEAM AIR FRY, set temperature to 225°C than pot over it. Carefully and quickly turn over to
and time to 8 minutes. Press START/STOP to begin 2 Move slider to right position. Select SEAR/SAUTÈ turn out tarte tatin.
REVERSIBLE RACK, HIGH LEVEL
cooking (this will STEAM for approximately and set temperature to 4. Select START/STOP to
4 frozen skin-on cod fillets, 140g each begin. Heat until the butter and sugar melt together 8 Serve onion tarte tatin hot with salad and new
10 minutes before switching to STEAM AIR FRY). potatoes.
When cooking is complete, remove cod and rack and turn a golden-brown colour, (approximately
from pot. Stir in Thai basil leaves and chilli into curry. 3 minutes).
6 Serve cod with vegetable curry, garnished with extra 3 Reduce temperature to 3, add 150ml water and
Thai basil leaves, lime wedges and Jasmine rice. thyme sprigs. Close lid and allow to simmer
occasionally opening lid to check until water has
evaporated and there is a golden caramel forming
again. Select START/STOP to turn off SEAR/SAUTÉ.

24 Mains Questions? ninjakitchen.co.uk 25

 RATATOUILLE V ROASTED ROOT VEGETABLES V

PREP: 20 MINUTES | COOK: 15 MINUTES | MAKES: 4 SERVINGS PREP: 10 MINUTES | COOK: 23 MINUTES | STEAM BUILD: 8 MINUTES | MAKES: 4 SERVINGS
APPROX. PRESSURE BUILD: 12 MINUTES | PRESSURE RELEASE: QUICK

INGREDIENTS DIRECTIONS INGREDIENTS DIRECTIONS

1 large onion, diced 1 Select SEAR/SAUTÉ, set to 3 and press START. 650g mixed root vegetables, (beetroot, carrot, 1 Peel vegetables and cut into 3-4cm even
3 garlic cloves, chopped Add the oil to the pot and let it heat for 2 minutes. parsnip, sweet potatoes or potatoes) sized pieces.
300g aubergine, diced 2 Place the chopped onion into the cooking pot and 1-2 tablespoons oil 2 In a bowl, add vegetables, oil, thyme leaves and
fry for 4 to 5 minutes until the onion is soft and 1 tablespoon fresh thyme leaves salt. Toss together to make sure all the vegetables
1 small red pepper, deseeded and diced
translucent. Add the garlic and continue to cook are coated in oil. Place into Cook & Crisp™ basket.
1 small green pepper, deseeded and diced Sea salt, season to taste
for another 2 minutes before adding the diced 3 Add water to bottom of pot. Place basket on top.
1 small yellow pepper, deseeded and diced aubergine, peppers and courgettes. Select 4 and 250ml water
Close the lid and move slider to middle position.
cook for 5 minutes, before stirring in chopped
500g courgettes, diced 4 Select STEAM AIR FRY, set temperature to
tomatoes, water, herbs and seasoning.
2 400g cans chopped tomatoes 200˚C, set time to 15 minutes. Press START/STOP
3 Close lid, move slider to the left position, making to begin cooking (the unit will build pressure for
300ml water sure the pressure release valve is in the SEAL approximately 8 minutes before cooking begins).
2 teaspoons dried mixed herbs position. Select PRESSURE and set to HIGH. Set
5 Check vegetables after 13 minutes to see if they
time to 5 minutes. Then press START/STOP to
Salt and freshly ground black pepper are cooked to your preference. When cooking is
begin cooking (the unit will build pressure for
Freshly chopped basil leaves for garnish complete, carefully remove the basket and serve
approximately 12 minutes before cooking begins).
vegetables hot.
4 Serve hot, garnished with fresh basil leaves.

TIP
If there is too much liquid, it can be reduced by
cooking for a few minutes on SEAR/SAUTÉ.

26 Mains Questions? ninjakitchen.co.uk 27

 POTATO & BACON GRATIN
PREP: 10 MINUTES | COOK: 35 MINUTES | MAKES: 4 SERVINGS | STEAM BUILD: 11 MINUTES

INGREDIENTS DIRECTIONS
25g butter 1 Move slider to AIR FRY/HOB position. Select
1 medium onion, diced SEAR/SAUTÈ and set to 4. Select START/STOP to
begin. Add butter to pot and preheat for 2 minutes.
190g lardons or bacon chopped into little pieces
2 Stir in onion and lardons fry for a few minutes to
1kg potatoes, peeled and cut into thin slices
brown, remove from pot. Turn off unit. Allow to
1 garlic clove, minced cool for a few minutes.
Salt and pepper, season to taste 3 Layer potatoes into pot with onion, lardons, garlic
450ml vegetable or chicken stock and season to taste.
100g Gruyère cheese, grated 4 Pour over stock and top with a layer of grated
Gruyère.
5 Close the lid and move slider to middle position.
Select STEAM AIR FRY and set temperature to
180˚C. Set time to 20 minutes. Press START/
STOP to begin cooking (this will STEAM for
approximately 11 minutes before switching to
STEAM AIR FRY).
6 When cooking is complete, remove pot from unit
and serve gratin hot.

28 Mains Questions? ninjakitchen.co.uk 29

 CARROT CAKE
PREP: 15 MINUTES | TOTAL COOK TIME: 1 HOUR 3 MINUTES | MAKES: 8 SERVINGS
STEAM BUILD: 20 MINUTES | BAKE: 45 MINUTES | ACCESSORY: 20cm ROUND SPRINGFORM BAKING TIN

INGREDIENTS DIRECTIONS
300g plain flour 1 Pour 700ml water into the pot. Spray or grease the
15g baking powder bottom of 20 cm round springform baking tin with
cooking spray or oil and dust with flour. Line base
1 teaspoon cinnamon
with baking parchment.
½ teaspoon nutmeg
2 Place flour, baking powder and spices into a medium
¼ teaspoon cardamom bowl. Mix well and set aside.
250g caster sugar 3 In a large bowl, add sugar, oil and eggs and beat
125ml sunflower oil together, then gradually add flour mixture and mix
3 eggs until completely combined. Stir in carrots, nuts and
250g carrots, finely grated orange zest until evenly combined. Pour the batter
into prepared cake tin.
50g roasted pistachios, roughly chopped
4 Place the tin on the reversible rack in the lower
50g walnuts, roughly chopped position, then place the rack in the pot. Close lid and
Zest of 1 unwaxed orange move slider to middle mode position.
FOR ICING 5 Select STEAM BAKE, set temperature to 160°C,
and set time to 45 minutes. Press START/STOP to
300g cream cheese, room temperature
begin cooking (this will STEAM for approximately 20
50g softened butter minutes before switching to STEAM BAKE).
100g icing sugar 6 When cooking is complete, check doneness by
ADDITIONAL inserting a wooden toothpick into the middle of the
cake. If it comes out clean, remove the rack with the
Cooking spray or oil for greasing pan and let cool for at least 1 hour. If the toothpick
Walnut halves for decoration comes out with moist crumbs or batter stuck to it,
continue to bake until the toothpick comes out clean.
7 While cake is cooling, in a large bowl, add cream
cheese, butter and sugar and beat until creamy and
smooth.
8 When the cake has cooled, cut cake in half
horizontally and sandwich together with third of
the icing. Spread the remaining icing on top and
decorate with walnut halves or slivers of carrots.

30 Desserts Questions? ninjakitchen.co.uk 31

 VANILLA CHEESECAKE V

WITH BERRY SAUCE

PREP: 35 MINUTES | TOTAL COOK TIME: 55 MINUTES | MAKES: 8-10 SERVINGS
STEAM: 20 MINUTES | BAKE: 35 MINUTES | ACCESSORY: 20cm ROUND SPRINGFORM CAKE TIN

INGREDIENTS DIRECTIONS
BISCUIT BASE 1 In a large bowl, add the base ingredients and mix
80g digestive biscuit crumbs until fully combined. Transfer the mixture to the
springform cake tin and press into an even layer on
65g unsalted butter, melted
the bottom of the tin.
2 tablespoons granulated sugar
2 In a large bowl, add the cream cheese, sour cream,
⅛ teaspoon salt sugar and beat until smooth. Add the eggs and
Zest of 1 unwaxed orange vanilla and continue to beat until fully combined. If
using a hand or stand mixer, use a medium speed
FILLING
to avoid over-beating the eggs. Pour the filling over
900g cream cheese, room temperature the base.
175g granulated sugar 3 Add the berry sauce ingredients to the pot and stir
100g sour cream until evenly combined.
2 teaspoons vanilla extract 4 Place the tin on the reversible rack in the lower
3 eggs position, then place the rack in the pot. Close the lid
and move slider to the middle mode position.
BERRY SAUCE
5 Select STEAM BAKE, set temperature to 120°C and
145ml water set time to 35 minutes. Select START/STOP to begin
450g frozen mixed berries cooking (this will STEAM for approximately 20
45g granulated sugar minutes before switching to STEAM BAKE).
6 When cooking is complete, the cheesecake will still
ADDITIONAL be wobbly in the centre. Remove the rack and tin
Fresh berries and mint leaves for and allow to cool for about 30 minutes. Refrigerate
garnish (optional) the cheesecake for at least 2 hours before serving
to give it a firmer texture.
7 Take the cheesecake out the refrigerator, slice with
a wet knife, and serve with berry sauce.

32 Desserts Questions? ninjakitchen.co.uk 33

Steam Air Fry Chart NOTE: Steam will take approximately 8–15 minutes to build.
Steam Air Frying is a great way to get food to a crispy exterior and staying juicy inside. Before placing the food and
accessory into the unit, ensure that you've added water to the bottom of the cooking pot. This is important to ensure Please use these charts as guides and adjust cook times as needed
that steam will be produced and get you those delicious results you desire. Don't forget to add water or stock to if your food load quantity varies.
create steam and cook your food.

INGREDIENT AMOUNT PREPARATION OIL optional WATER ACCESSORY TEMP COOK TIME

VEGETABLES

Beetroot 1kg Peel, cut in 1.25cm cubes 1 Tbsp 125ml Cook & Crisp™ Basket 200°C 20 mins

Broccoli 400g Whole, remove stem 1 Tbsp 125ml Cook & Crisp™ Basket 210°C 15–20 mins

Brussels sprouts 1kg Cut in half, trim ends 1 Tbsp 125ml Cook & Crisp™ Basket 230°C 15-20mins

Butternut Squash 1kg Cut in half, deseed 1 Tbsp 125ml Cook & Crisp™ Basket 190°C 22-25 mins

Carrots 1kg Peel, cut in 1.25cm rounds 1 Tbsp 125ml Cook & Crisp™ Basket 200°C 22–28 mins

Parsnip 500g Cut into 2.5cm pieces 1 Tbsp 125ml Cook & Crisp™ Basket 200°C 15-20 mins

1kg Cut into 2.5cm wedges 1 Tbsp 125ml Cook & Crisp™ Basket 230°C 18-22 mins

Hand cut chips, soak 30 mins

Potatoes, King Edward/Maris 500g 1 Tbsp 125ml Cook & Crisp™ Basket 200°C 20 mins
in cold water, then pat dry
Piper/Russet
4 (800g) Whole Brush with oil 125ml Cook & Crisp™ Basket 200°C 30-35 mins

1kg Cut into 2.5cm cubes 1 Tbsp 125ml Cook & Crisp™ Basket 200°C 20 mins

Sweet potatoes 1kg Cut into 2.5cm cubes 1 Tbsp 125ml Cook & Crisp™ Basket 200°C 20 mins

POULTRY

Chicken breasts 2 (175g each) None Brushed with oil 125ml Reversible Rack, higher position 190°C 15-20 mins

Chicken breasts, breaded 2 (160g each) None None 125ml Reversible Rack, higher position 200°C 18–20 mins

Chicken drumsticks 1kg None 2 Tbsp 125ml Cook & Crisp™ Basket 210°C 25-30 mins

Chicken thighs (bone in) 1kg None Brushed with oil 125ml Reversible Rack, higher position 200°C 20 mins

Chicken thighs (boneless) 4 (100-125g each) None 2 Tbsp 125ml Reversible Rack, higher position 190°C 15-16 mins

Chicken wings 500g None 2 Tbsp 125ml Cook & Crisp™ Basket 230°C 15 mins

PORK AND LAMB

Pork chops 2 thick-cut, bone-in (250g each) Bone in Brushed with oil 125ml Reversible Rack, higher position 190°C 15-20 mins

Pork chops 4 boneless (100–125g each) Bone in Brushed with oil 125ml Reversible Rack, higher position 190°C 20-25 mins

Lamb steaks 2 (300g) None Brushed with oil 125ml Reversible Rack, higher position 190°C 10 mins

34 Cooking Charts Questions? ninjakitchen.co.uk 35

Steam Air Fry Chart, continued NOTE: Steam will take approximately 8-15 minutes to build.

Please use these charts as guides and adjust cook times as needed
if your food load quantity varies

INGREDIENT AMOUNT PREPARATION OIL optional WATER ACCESSORY TEMP COOK TIME

FISH

Cod 4 (150g each) Brushed with oil 1 Tbsp 125ml Reversible Rack, higher position 225°C 9-12 mins

Salmon 4 (150g each) Brushed with oil 1 Tbsp 65ml Reversible Rack, higher position 225°C 7-10 mins

Scallops 500g Brushed with oil 1 Tbsp 65ml Reversible Rack, higher position 200°C 4-6 mins

FROZEN POULTRY

Chicken breasts 4 (175g each) None Brushed with oil 250ml Reversible Rack, higher position 200°C 15-20 mins

Chicken drumsticks 1kg None Brushed with oil 125ml Cook & Crisp™ Basket 180°C 20-25 mins

Chicken thighs with bone 1kg None Brushed with oil 125ml Reversible Rack, lower position 200°C 20-22 mins

Chicken wings 500g None 2 Tbsp 125ml Reversible Rack, lower position 230°C 15 mins

FROZEN BEEF

Steak 2 (225g each) None 2 Tbsp 250ml Reversible Rack, lower position 180°C 22-28 mins

FROZEN FISH

Cod 4 (140g each) Brushed with oil 1 Tbsp 125ml Reversible Rack, lower position 225°C 10-15 mins

Salmon 4 (120g each) Brushed with oil 1 Tbsp 65ml Reversible Rack, lower position 225°C 7-10 mins

FROZEN PORK

Pork chops with bone 2 (250g each) None 2 Tbsp 125ml Reversible Rack, lower position 190°C 23-28 mins

Sausages 344g None 1 Tbsp 125ml Reversible Rack, lower position 190°C 12-14 mins

36 Cooking Charts Questions? ninjakitchen.co.uk 37

Steam Air Fry Chart, continued Please use these charts as guides and adjust cook times as needed
if your food load quantity varies

INGREDIENT AMOUNT PREPARATION OIL WATER ACCESSORY TEMP COOK TIME

FRESH POULTRY

Whole chicken 2-2.5kg Trussed Brushed with oil 250ml Cook & Crisp™ Basket 180°C 45-55 mins

Turkey breast 1.4-2.4kg None Brushed with oil 250ml Cook & Crisp™ Basket 180°C 45-55 mins

FRESH BEEF

Topside 1.5kg None 2 Tbsp 250ml Reversible Rack, lower position 180°C 45 mins for Medium Rare

Rolled rib 1.5kg None 2 Tbsp 250ml Reversible Rack, lower position 180°C 25-30 mins for Medium Rare

FRESH PORK

Pork loin 800g None 2 Tbsp 250ml Reversible Rack, lower position 180°C 35-40 mins

Pork tenderloin 350-500g None Brushed with oil 250ml Reversible Rack, lower position 180°C 14-19 mins

FRESH LAMB

Leg of lamb 1.5kg None 2 Tbsp 250ml Reversible Rack, lower position 180°C 37-40 mins

TenderCrisp® Chart
PROTEIN AMOUNT ACCESSORY WATER PRESSURE COOK PRESSURE RELEASE CONVECTION COOKING

Whole chicken 1 chicken (2–2.5kg) Cook & Crisp™ Basket 250ml High for 20 mins After quick release, move slider Air Fry @ 200°C for 15–20 mins
to AIR FRY/HOB position and
Pork ribs 1 rack, cut in quarters Cook & Crisp™ Basket 250ml High for 19 mins Air Fry @ 200°C for 10–15 mins
open lid. Pat protein dry with
Gammon 1 gammon (1.3kg) Cook & Crisp™ Basket 250ml High for 50 mins paper towel, brush with oil or Air Fry @ 200°C for 10–15 mins
sauce and season as desired.
Pork shoulder 1 shoulder (2kg) Cook & Crisp™ Basket 250ml High for 60 mins Air Fry @ 200°C for 15–20 mins
Close lid and continue to cook
Lamb shoulder 1 shoulder (1.1kg) Cook & Crisp™ Basket 250ml High for 30 mins as instructed. Air Fry @ 200°C for 15-20 mins

Don't forget to add water or stock to create

steam and cook your food.

38 Cooking Charts Questions? ninjakitchen.co.uk 39

Pressure Cooking Chart Don't forget to add water or stock to create TIPS When freestyling with foods in these charts, keep the following tips in mind:
steam and cook your food. I f food volume increases and size stays If food size increases (e.g., increasing The amount of water can remain the
the same (e.g., increasing from one to from a 1kg pork shoulder to a 2kg one), same for all food volumes—but always
two 500g pork tenderloins), cook time the cook time must increase. use at least 250ml water so the unit can
should remain the same. build pressure.

INGREDIENT AMOUNT DIRECTIONS WATER ACCESSORY PRESSURE COOK TIME RELEASE

VEGETABLES

Beetroot 6 small or 4 large (about 1kg) Whole 250ml N/A High 15–20 mins Quick

Broccoli 400g Cut in 2.5–5cm florets 250ml Reversible rack, lower position Low 1 min Quick

Brussels sprouts 500g Cut in half, stem removed 250ml Reversible rack, lower position Low 1 min Quick
Butternut Squash (cubed for "Peel, deseed and cut into
500-750g 250ml N/A Low 2 mins Quick
side dish or salad) 3cm chunks"
Butternut Squash (for mashed,
600g Peel, cut in 1.25cm rounds 250ml Reversible rack, lower position High 5 mins Quick
puree or soup)
Cabbage (braised) 500g Cut in half, core removed, sliced in 1.25cm strips 250ml N/A Low 3 mins Quick

Cabbage (crisp) 500g Cut in half, core removed, sliced in 1.25cm strips 250ml Reversible rack, lower position Low 2 mins Quick

Carrots 500g Peel, cut in 1.25cm rounds 250ml N/A High 1-2 mins Quick

Cauliflower 1 head (600g) Cut in 2.5-5cm florets 250ml N/A Low 1 min Quick

Green beans 375g Whole 250ml Reversible rack, lower position Low 0*min Quick

Kale leaves/greens 200g Stems removed, leaves chopped 250ml N/A Low 3 mins Quick
Potatoes, red (cubed for side
1kg Peeled, cut in 2.5cm cubes 250ml N/A High 2 mins Quick
dish or salad)

Potatoes, red (for mash) 1kg Scrubbed, whole, large potatoes cut in half 250ml N/A High 18-22 mins Quick

Potatoes, white (cubed for side

1kg Scrubbed, cut in 2.5cm cubes 250ml N/A High 1 min Quick
dish or salad)
Potatoes, white (for mash) 1kg Peeled, cut in 2.5cm cubes 250ml N/A High 7 mins Quick

Potatoes, sweet 500g Peeled, cut in 2.5cm cubes 250ml N/A High 1 min Quick

40 Cooking Charts Questions? ninjakitchen.co.uk 41

 TIP U
 se hot water for pressure cooking to build pressure quicker
Pressure Cooking Chart, continued †Remove immediately when complete and place in cold water.
*The time the unit takes to pressurise is long enough to cook this food.
Don't forget to add water or stock
to create steam and cook your food.

INGREDIENT WEIGHT PREPARATION WATER ACCESSORY PRESSURE TIME RELEASE

POULTRY

Chicken breasts 6 small or 4 large (about 1kg) Boneless 250ml N/A High 8-10 mins Quick

Chicken breasts (frozen) 1kg Boneless 250ml N/A High 25 mins Quick

1kg Bone in/skin on 250ml N/A High 18-20 mins Quick

Chicken thighs
600g Boneless 250ml N/A High 14-16 mins Quick

Turkey breast 1 (3-4kg) Bone in 250ml N/A High 40–50 mins Quick

MINCED MEAT

Minced beef, pork or turkey 500g-1kg None 250ml N/A High 5 mins Quick

RIBS

Pork ribs 1.25kg-1.75kg Cut in thirds 250ml N/A High 20 mins Quick

ROASTS

Beef brisket 1.5kg-2kg Whole 250ml N/A High 50-90 mins Quick

Boneless beef silverside 1.5kg-2kg Whole 250ml N/A High 60 mins Quick

Boneless pork shoulder 2kg Seasoned 250ml N/A High 50-60 mins Quick

Pork tenderloin 2 (350-500g each) Seasoned 250ml N/A High 3-4 mins Quick

STEW MEAT

Boneless beef short ribs 1.5kg Whole 250ml N/A High 25 mins Quick

Boneless leg of lamb 1.5kg Cut into 2.5cm cubes 250ml N/A High 30 mins Quick

Boneless pork shoulder 1.5kg Cut into 2.5cm cubes 250ml N/A High 30 mins Quick

Braising steak 1.5kg Cut into 2.5cm cubes 250ml N/A High 25 mins Quick

Lamb shanks 1.9kg Whole 250ml N/A High 35 mins Quick

HARD-BOILED EGGS

Eggs† 1-12 eggs None 250ml N/A High 4 mins Quick

42 Cooking Charts Questions? ninjakitchen.co.uk 43

Pressure Cooking Chart, continued TIP F
 or best results, rinse rice and grains thoroughly before pressure cooking.

INGREDIENTS AMOUNT WATER PRESSURE COOK TIME RELEASE

GRAINS
Arborio rice* 200g 500ml HIGH 3 mins Delayed (10 mins)
Basmati rice 200g 250ml HIGH 2 mins Delayed (10 mins)
Brown rice, short/medium or long grain 200g 310ml HIGH 7 mins Delayed (10 mins)
Farro 200g 500ml HIGH 10 mins Delayed (10 mins)
Jasmine rice 200g 250ml HIGH 2 mins Delayed (10 mins)
Kamut 200g 500ml HIGH 30 mins Delayed (10 mins)
Millet 200g 500ml HIGH 6 mins Delayed (10 mins)
Pearl barley 200g 500ml HIGH 22 mins Delayed (10 mins)
Quinoa 200g 375ml HIGH 2 mins Delayed (10 mins)
Quinoa, red 200g 375ml HIGH 2 mins Delayed (10 mins)
Spelt 200g 625ml HIGH 25 mins Delayed (10 mins)
Steel-cut oats* 200g 750ml HIGH 11 mins Delayed (10 mins)
Sushi rice 200g 310ml HIGH 2-3 mins Delayed (10 mins)
White rice, long grain 200g 250ml HIGH 2 mins Delayed (10 mins)
LEGUMES
All beans, except lentils, should be soaked 8–24 hours before cooking.
Cannellini beans 200g 1 litre LOW 4 mins Delayed (10 mins)
Chickpeas 200g 1 litre LOW 3 mins Delayed (10 mins)
Lentils (green or brown) 500g 1.5 litre LOW 5 mins Delayed (10 mins)
This section does not require beans to be soaked.
Black beans 500g 3.8 litre HIGH 22 mins Delayed (15 mins)
Black-eyed peas 200g 1.5 Litre HIGH 15 mins Delayed (15 mins)
Cannellini beans 200g 1.5 Litre HIGH 40 mins Delayed (15 mins)
Borlotti beans 200g 1.5 Litre HIGH 15 mins Delayed (15 mins)
Chickpeas 200g 1.5 Litre HIGH 40 mins Delayed (15 mins)
Butter beans 200g 1.5 Litre HIGH 10 mins Delayed (15 mins)

*After releasing pressure, stir for 30 seconds to 1 minute, then let sit for 5 minutes.

44 Cooking Charts Questions? ninjakitchen.co.uk 45

Air Fry Cooking Chart for the Cook & Crisp™ Basket Please use these charts as guides and adjust cook times as needed
if your food load quantity varies

INGREDIENT AMOUNT PREPARATION OIL TEMP COOK TIME

VEGETABLES

Asparagus 250g Trim stems 2 tsp 200°C 7-8 mins

Bell peppers 4 (750g) Whole None 200°C 18-20 mins

Cauliflower 1 head (400g) Cut in 2.5-5cm florets 1 Tbsp 200°C 12-14 mins

Corn on the cob 4 ears (1kg) Whole ears, husk removed 1 Tbsp 200°C 12-15 mins

Cut in quarters lengthwise,

Courgette 500g 1 Tbsp 200°C 11-12 mins
then in 2.5cm pieces

Green beans 350g Trimmed 1 Tbsp 200°C 7-10 mins

Kale for chips 400g Torn in pieces, stems removed None 150°C 8-12 mins

Mushrooms 300g Wipe, quarter 1 Tbsp 200°C 7-8 mins

750g Cut into 2.5cm *wedges 1 Tbsp 200°C 20-25 mins

Potatoes, King Edward/Maris Piper/Russets 500g Hand cut chips, *thin 1/2-3 Tbsp 200°C 18-22 mins

500g Hand cut chips,* thick 1/2-3 Tbsp 200°C 20-22 mins

Potatoes, sweet 1kg Cut into 2.5cm cubes 1 Tbsp 200°C 14-16 mins

BEEF

Burgers 4 (113g each) 2.5cm thick None 190°C 10 mins

Steak 2 (225g each) None Brushed with oil 200°C 8-12 mins

PORK

Bacon 6 rashers, (200g) Lay rashers evenly over edge of basket None 170°C 10 mins

Gammon steak 1 (225g) Whole None 200°C 10-12 mins

Sausages 8 (450g) None None 200°C 7-8 mins

TIP F
 or best results, check progress throughout cooking, and shake Cook & Crisp™ basket or toss ingredients with silicone-
tipped tongs frequently. Remove food immediately after cook time is complete and your desired level of crispiness is
achieved. We recommend using an instant-read probe to monitor the internal temperature of proteins.

*A
 fter cutting potatoes, allow raw chips to soak in cold water for at least 30 minutes to remove unnecessary starch.
Pat chips dry. The drier the chips the better the results.

46 Cooking Charts Questions? ninjakitchen.co.uk 47

Air Fry Cooking Chart for the Cook & Crisp™ Basket, continued TIP B
 efore using Air Fry, allow the unit to preheat for 5 minutes as you would your
conventional oven.

INGREDIENT AMOUNT PREPARATION OIL TEMP COOK TIME

FISH & SEAFOOD

Fishcakes 2 (150g each) None None 200°C 8-10 mins

Prawns 16 jumbo Raw, whole, tails on 1 Tbsp 200°C 7-10 mins

FROZEN FOODS

Chicken nuggets 380g None None 200°C 10 mins

Fish fillets (battered) 440g None None 200°C 14 mins

Fish fingers 10 (280g) None None 200°C 9-10 mins

Hash browns 8 (360g) None None 200°C 14 mins

Roast potatoes 700g None None 200°C 22 mins

Mozzarella sticks 360g None None 200°C 6-7 mins

Onion rings 300g None None 200°C 10-12 mins

Scampi 9 jumbo pieces (230g) None None 200°C 7 mins

Sweet potato fries 500g None None 200°C 15 mins

Veggie burgers 4 (350g) None None 190°C 14 mins

Veggie sausages 6 (270g) None None 200°C 7-8 mins

FROZEN CHIPS

Light straight chips 500g None None 200°C 14 mins

Chunky chips 500g None None 200°C 17 mins

Crinkle cut chips 500g None None 200°C 16 mins

French fries 500g None None 180°C 14 mins

Gastro chips 700g None None 200°C 18-20 mins

Potato wedges 650g None None 200°C 15 mins

Skin on chips 500g None None 200°C 16-17 mins

48 Cooking Charts Questions? ninjakitchen.co.uk 49

Steam Chart for the Reversible Rack Please use these charts as guides and adjust cook times as needed
if your food load quantity varies

INGREDIENT AMOUNT PREPARATION WATER COOK TIME

VEGETABLES

Asparagus 250g Whole spears 750ml 4-7 mins

Broccoli 400g Cut in 2.5–5cm florets 500ml 5-9 mins

Brussels sprouts 500g Whole, trimmed 750ml 4-8 mins

Butternut squash 750g Peeled, cut in 2.5cm cubes 500ml 10–17 mins

Cabbage 600g Cut in half, sliced in 1.25cm strips, core removed 500ml 6–12 mins

Carrots 500g Peeled, cut in 2.5cm pieces 500ml 5-10 mins

Cauliflower 500g Cut in 2.5–5cm florets 500ml 10–17 mins

Corn on the cob 4 ears Whole, husks removed 500ml 7-9 mins

Courgette 500g Cut in 2.5cm slices 500ml 8-10 mins

Green beans 200g Whole 500ml 5-10 mins

Kale 200g Trimmed 500ml 4–9 mins

Potatoes 500g Peeled, cut in 2.5cm pieces 500ml 3-8 mins

Potatoes, sweet 500g Cut in 1.25cm cubes 750ml 5-10 mins

Spinach 1 bag (500g) Whole leaves 500ml 3-7 mins

Sugar snap peas 500g Whole pods, trimmed 500ml 12–17 mins

EGGS SLOW COOK

YOGURT

SOUS VIDE

REHEAT

Poached eggs 4 In ramekins or silicone cups 250ml 3–6 mins

50 Cooking Charts Questions? ninjakitchen.co.uk 51

Dehydrate Chart for the Cook & Crisp™ Basket TIP M
 ost fruits and vegetables take between 6 and 8 hours (at 60°C) to dehydrate; meats take between
5 and 7 hours (at 70°C). The longer you dehydrate your ingredients, the crispier they will be.

INGREDIENTS PREPARATION TEMP DEHYDRATE TIME

FRUITS & VEGETABLES

AppleChips Cut in 3mm slices, remove core, rinse in lemon water, pat dry 60°C 7–8 hrs

Asparagus Cut in 2.5cm pieces, blanch 60°C 6-8 hrs

Bananas Peel, cut in 3mm slices 60°C 8-10 hrs

Beetroot Peel, cut in 3mm slices 60°C 7–8 hrs

Fresh herbs Rinse, pat dry, remove stems 60°C 4-6 hrs

Ginger root Cut in 3mm slices 60°C 6 hrs

Mangos Peel, cut in 3mm slices, remove stone 60°C 6-8 hrs

Mushrooms Clean with soft brush or wipe with damp kitchen paper 60°C 6-8 hrs

Pineapple Peel, cut in 3mm - 1.25cm slices, core removed 60°C 6-8 hrs

Strawberries Cut in half or in 1.25cm slices 60°C 6-8 hrs

Tomatoes Cut in 3mm slices; steam if planning to rehydrate 60°C 6-8 hrs

MEAT, POULTRY, FISH

Beef jerky Cut in 6mm slices, marinate overnight 70°C 5-7 hrs

Chicken jerky Cut in 6mm slices, marinate overnight 70°C 5-7 hrs

Salmon jerky Cut in 6mm slices, marinate overnight 70°C 5-7 hrs

Turkey jerky Cut in 6mm slices, marinate overnight 70°C 5-8 hrs

52 Cooking Charts Questions? ninjakitchen.co.uk 53

 11-in-1

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