Ninja AF101 Air Fryer Quick Start Guide

Ninja AF101 Air Fryer 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 the 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

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.

(for roasting)|
---|---
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| 1–1 1/2 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
| 1 1/2 lbs| Cut in 1-inch wedges| 1 Tbsp| 390°F| 18–20 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

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

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.

Air Fry Cooking Chart, continued

For best results, shake or toss often. We recommend frequently checking your foo and shaking or tossing it to ensure desired results. Use these cook times as a guide, adjusting to your preference.

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 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

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
• Potstickers 1 bag (24 oz, 20 counts) 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

TIPS & TRICKS

1. We recommend 3 minutes of preheating. You can use the built-in timer to set a 3-minute countdown.
2. To convert recipes designed for conventional ovens, reduce the temperature of the Air Fryer by 25°F. Check food frequently to avoid overcooking.
3. For best results with fresh vegetables and potatoes, use at least 1 tablespoon of oil.
4. Add more oil as desired to achieve the preferred level of crispiness.
5. 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.
6. 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.
7. 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.
8. For best results, check progress throughout cooking, and remove food when the desired level of brownness has been achieved. We recommend using an instant-read thermometer to monitor the internal temperature of proteins. Remove food immediately after the cooking time is complete to avoid overcooking.
9. 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 at 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 a 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 page 13) 150°F 5–7 hours
• Chicken Cut in 1/4-inch slices, marinated overnight (refer to Beef Jerky recipe page 13) 150°F 5–7 hours
• Turkey Cut in 1/4-inch slices, marinated overnight (refer to Beef Jerky recipe page 13) 150°F 5–7 hours
• Salmon Cut in 1/4-inch slices, marinated overnight (refer to Beef Jerky recipe page 13) 150°F 3–5 hours

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 color while they dehydrate.
4. Fruits and vegetables should be patted as dry as possible before being loaded into the dehydrator.
5. Lay raw food flat on the bottom of the basket and crisper plate. Food should be placed close together to optimize space but individual pieces should not overlap or be stacked.
6. Most fruits and vegetables take between 6 and 8 hours (at
7. 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.
8.  To maximize longevity, store dehydrated food at room temperature in an airtight container for up to 2 weeks.
9.  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.
10. 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 a crisper plate in the basket and insert the basket in the 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 the basket; reinsert the basket. Select AIR FRY, set the temperature to 350°F, and set the time to 23 minutes. Select START/PAUSE to begin.  After 10 minutes, select START/PAUSE to pause cooking. Remove the basket from the unit and shake the fries or toss them with silicone-tipped tongs. Reinsert the 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
PREP: 10 MINUTES | COOK: 20-25 MINUTES | MAKES: 5-6 SERVINGS

INGREDIENTS
1 pound russet or Idaho potatoes, cut into thin 2-inch strips
1/2–3 tablespoons canola 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 all ingredients into a large mixing bowl; toss to combine. Use at least 1/2 tablespoon oil. For crispier results, use up to 3 tablespoons of oil.
3. Insert a crisper plate in the basket and a basket in the unit. Preheat the unit by selecting AIR FRY, setting the temperature to 390°F, and setting the time to 3 minutes. Select START/PAUSE to begin.
4. After 3 minutes, place the fries on the crisper plate; reinsert the basket. Select AIR FRY, set the temperature to 390°F, and set the time to 25 minutes. Select START/PAUSE to begin.
5. After 10 minutes, select START/PAUSE to pause cooking. Remove the basket from the unit and shake the fries or toss them with silicone-tipped tongs. Reinsert the basket and select START/PAUSE to resume cooking.
6. Check fries after 20 minutes. For crispier fries, continue cooking for up to 25 minutes.
7. 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.
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 of uncooked bacon

DIRECTIONS

1. In a small mixing bowl, mix together the cream cheese, cheddar, and salt.
2. Using a small teaspoon or coffee spoon, fill each jalapeño half with the cheese mixture.
3. Place 2 pepper halves together, then wrap each pepper with 1 piece of bacon. Repeat with remaining peppers.
4. Insert a crisper plate in the basket and a basket in the 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.
5. After 3 minutes, place peppers on a crisper plate; reinsert the basket. Select AIR FRY, set the temperature to 400°F, and set time to 15 minutes. Select START/PAUSE to begin.
6. After 7 minutes, select START/PAUSE to pause cooking. Remove the basket from the unit and rotate the peppers to ensure the bacon crisps on all sides. Reinsert the basket and select START/PAUSE to resume cooking.
7. When cooking is complete, remove peppers and allow to cool for 10 minutes, and then serve warm.

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 into 1/4-inch slices

DIRECTIONS

1. Whisk together all ingredients, except beef. Place the mixture into a large resealable plastic bag.
2. Add beef to bag and rub to coat. Marinate in the refrigerator for 8 hours or overnight.
3. Strain meat; discard excess marinade.
4. 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 the remaining meat on the crisper plate.
5. Insert basket in the 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.
6. When cooking is complete, remove the jerky and store it in an airtight container.

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

1. In a large mixing bowl, whisk together eggs, heavy cream, and sugar until smooth. Add orange liqueur, salt, ground cloves, and whisk to incorporate.
2. Add sticky buns and cherries to the egg mixture and liberally coat. Cover the bowl and refrigerate for 30 minutes to 8 hours.
3. Remove the crisper plate from the basket and insert the basket in the unit. Preheat the unit by selecting ROAST, and setting the temperature to 400°F, and setting the time to 3 minutes.
4. Select START/PAUSE to begin.
5. After 3 minutes, remove the basket and spray liberally with cooking spray. Pour the bread mixture directly into the bottom of the basket. Pat the mixture down evenly using a spatula; reinsert the basket.
6. Select ROAST, set temperature to 325°F, and set time to 45 minutes. Select START/PAUSE to begin.
7. After 30 minutes, select START/PAUSE to pause cooking. Remove the basket from the unit, and cover the surface of the bread pudding with aluminum foil to allow the eggs to be fully set without burning the tops. Reinsert the basket and select START/PAUSE to resume cooking.
8. Cooking is complete when the internal temperature reaches 160°F. Remove the basket and let the bread pudding cool for 10 minutes before serving.

PREP: 15 MINUTES | COOK: 43–45 MINUTES | MAKES: 4 SERVINGS

INGREDIENTS

• 1/2 package (8 ounces) of uncooked bacon cut into 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 eggs

DIRECTIONS

1. Remove the crisper plate from the basket and insert a basket in the 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.
2. 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.
3. After 5 minutes, select START/PAUSE to pause cooking. Remove the basket from the unit and add the onion, pepper, potatoes, and spices. Stir  to incorporate. Reinsert the basket and select START/PAUSE to resume cooking.
4. Cook for 35 minutes, stirring occasionally, until potatoes are cooked through and golden brown.
5. Once vegetables are browned, select START/PAUSE to pause cooking. Remove the basket from the unit, crack eggs onto the surface of the hash, and season with additional salt and pepper, to taste. Reinsert the basket and select START/PAUSE to resume cooking.
6. Cook for 3 to 5 minutes, or until eggs are cooked to desired doneness. Serve immediately

PORK LOIN WITH VEGETABLES
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

1. 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.
2. Insert a crisper plate in the basket and a basket in the 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.
3. After 3 minutes, place the vegetables on the crisper plate. Lay the pork, fat-side down, on top of the vegetables; reinsert the basket.
4. Select AIR FRY, set the temperature to 325°F, and set time to 40 minutes. Select START/PAUSE to begin.
5. After 20 minutes, select START/PAUSE to pause cooking. Remove the basket from the unit and flip the pork. Reinsert the basket and select START/PAUSE to resume cooking.
6. Cooking is complete when the internal temperature reaches 145°F. Remove the basket and let the pork cool for 5 to 10 minutes before serving.

SPICE-RUBBED CHICKEN BREASTS WITH CHIMICHURRI
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 freshly 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 of fresh cilantro
• 1/2 bunch of fresh parsley
• 1 shallot, peeled, cut in quarters
• 4 cloves garlic, peeled
• Zest and juice of 1 lemon
• 1 teaspoon kosher 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 a spice mixture.
3. Insert a crisper plate in the basket and a basket in the unit. Preheat the unit by selecting AIR FRY, setting the temperature to 300°F, and setting the time to 3 minutes.
4. Select START/PAUSE to begin. After 3 minutes, place the chicken in the basket; reinsert the basket. Select AIR FRY, set the temperature to 300°F, and set time to 35 minutes. Select START/PAUSE to begin.
5. While the 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 the internal temperature reaches 165°F. Remove the basket and let the chicken cool for 5 minutes, then serve with a generous amount of chimichurri.

LEMON & HERB PANKO CRUSTED COD

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

1.  Season each cod fillet on all sides with 1 teaspoon salt.
2. In a mixing bowl, stir together bread crumbs, butter, parsley, lemon zest, juice, and the remaining 1 teaspoon salt.
3. Mix thoroughly so the bread crumbs are coated with lemon and butter.
4. Generously pack the top of each cod fillet with seasoned breading.
5. Insert a crisper plate in the basket and a basket in the unit.
6. 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.
7. After 3 minutes, place the fillets, breaded side up, in the basket. Insert basket in the unit.
8. Select AIR FRY, set the temperature to 360°F, and set time to 12 minutes. Select START/PAUSE to begin.
9. Cooking is complete when the internal temperature reaches 145°F. Remove fillets and serve immediately.

BAKED APPLES

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
• Juice of 1 lemon
• 4 teaspoons light brown sugar
• 1/2 stick (1/4 cup) of butter, cut into 16 pieces
• 8 teaspoons granulated sugar
• Carmel syrup
• Chopped peanuts
• Crushed vanilla wafers
• Crumbled graham crackers

DIRECTIONS

1. Pierce each apple half with a fork 6 times.
2.  Insert a crisper plate in the basket and a basket in the 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.
3. Place aluminum foil into the basket, over a crisper plate. Place apple halves onto foil, and cut side up. Sprinkle with lemon juice and brown sugar and top each apple half with 4 pieces of butter.
4. Select AIR FRY, set the temperature to 325°F, and set the time to 45 minutes. Press START /PAUSE to begin.
5. After 25 minutes, select START /PAUSE to pause cooking. Remove the basket from the unit and sprinkle granulated sugar on top of the apples. Reinsert the basket and select START /PAUSE to resume cooking for another 20 minutes, or
   until the centers of the apples are softened. 6 When cooking is complete, serve apples with your favorite toppings.

For questions or to register your product, visit us online at ninjakitchen.com
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