NINJA Foodi AF500UK Flexdrawer Air Fryer User Guide

NINJA Foodi AF500UK Flexdrawer Air Fryer

Product Information

The 10.4L Air Fryer is a versatile kitchen appliance that uses MegaZone and DualZone technologies to provide efficient and convenient cooking options. It comes with a quick start guide, irresistible recipes, and cooking charts to help you make the most of this appliance. The air fryer features 7 cooking programs, including Max Crisp, Air Fry, Roast, Bake, Reheat, Dehydrate, and Prove. It is equipped with crisper plates that promote overall browning and can be transformed from MegaZone to Dual Zone for independent cooking zones.

Using MegaZone Technology
To use the MegaZone technology, you can either cook in one large drawer or divide the cooking space into two independent zones. Each zone has a capacity of 5.2L, and when combined, they offer a total capacity of 10.4L. To cook a large batch of a single food, remove the divider and use the entire cooking space like a traditional air fryer. Use the appropriate cooking function and the temperature dial to set the desired cooking temperature.

Using DualZone Technology
The DualZone technology allows you to cook two different foods simultaneously with different functions, temperatures, or cooking times. To use DualZone technology, insert the divider to create two separate cooking zones. Program each zone with the desired function and temperature. Use the SYNC feature to ensure that both zones finish cooking at the same time. If you want to cook the same food in each zone, insert the divider and set Zone 1. Use the MATCH feature to automatically duplicate the settings for Zone 2.

Product Usage Instructions

• When opening and closing the drawer, use the handles on the side.
• Place the drawer on a heat resistant surface.
• Ensure there is at least 15cm of space above and on all sides of the appliance for adequate air circulation.

Using the Cooking Programs
The air fryer offers 7 cooking programs for different types of foods:

• Max Crisp: Best for cooking smaller quantities of frozen food that may need a high temperature.
• Air Fry: Best for fresh foods like chicken wings and frozen snacks.
• Roast: Best for roasting vegetables and meats.
• Bake: Best for making cakes and other baked desserts.
• Reheat: Best for reviving leftovers.
• Dehydrate: Best for making vegetable/fruit crisps and jerky.
• Prove: Create an environment for dough to rest and rise.

Tips for Best Results

• Ensure that the crisper plates are inserted in the bottom of the drawer unless a recipe states otherwise.
• Carefully install the crisper trays to ensure they are inserted correctly.
• Frequently toss your food with silicone-tipped tongs or utensils to get it as crispy as desired.
• If air frying wet, battered ingredients, use the proper breading technique by coating foods with flour, then egg, and finally breadcrumbs. Press the breadcrumbs firmly onto the battered ingredients to prevent them from being blown off by the fan.

Note: For vegetarian food, refer to the provided website for more information.

NOTE:
Use the handles on the side when opening and closing the drawer.
Place drawer on a heat resistant surface.
When using this appliance, provide at least 15cm of space above and on all sides for adequate air circulation.

USING YOUR NINJA® FOODI® FLEXDRAWER AIR FRYER

7 COOKING PROGRAMS

1. MAX CRISP
   Best for cooking smaller quantities of frozen food which may need a high temperature

2. AIR FRY
   Best for fresh foods like chicken wings and your favorite frozen snacks

3. ROAST
   Best for roasting vegetables and meats

4. BAKE
   Best for making cakes and other baked desserts

5. REHEAT
   Best for reviving leftovers

6. DEHYDRATE
   Best for making veggie/fruit crisps and jerky

7. PROVE
   Create an environment for dough to rest and rise.

FOR BEST RESULTS

CRISPER PLATES
The crisper plates promote overall browning. Ensure the crisper plates are inserted in the bottom of the drawer before food is added unless recipe states that the crisper plates are not required.

NOTE: Carefully install crisper trays to ensure they are inserted correctly.

TOSS
For best results, frequently toss your food with silicone-tipped tongs or utensils to get it as crispy as you’d like.

TIP: To air fry wet, battered ingredients, use the proper breading technique. It is important to coat foods first with flour, then with egg and then with breadcrumbs. Press the breadcrumbs firmly onto the battered ingredients, so crumbs won’t be blown off by the fan.

Using the MEGAZONE

TRANSFORM FROM MEGAZONE TO DUAL ZONE
Cook in 1 large drawer or divide into 2 independent cooking zones

VERSATILE MEGAZONE

To cook a large batch of a single food, remove the divider and use the entire cooking space like a traditional air fryer.

STEP 1: Select MEGAZONE

• Place food in drawer.
• Turn the dial to select a cooking function (e.g., AIR FRY).

STEP 2: Set Time & Temperature

• Use the TEMP arrows, on the left of the dial, to set the temperature.
• Use the TIME arrows, on the right of the dial, to set the temperature.

STEP 3: Begin Cooking

• Press START/STOP to begin cooking.

Using DualZone Technology

SYNC
Cooking 2 foods using 2 different functions, temps, or cook times?Insert the divider, program each Zone and use SYNC to have both Zones finish at the same time.

STEP 1: Program Zone 1

• Insert divider into middle of the drawer
• Place food into the drawer.
• The unit defaults to Zone 1.
• Turn the dial to select a cooking function (e.g., AIR FRY).

STEP 2: Set Time & Temperature

• Use the TEMP arrows, on the left of the dial, to set the temperature.
• Use the TIME arrows, on the right of the dial, to set the temperature.

STEP 3: Program Zone 2

• Select Zone 2.
• Turn the dial to select a cooking function (e.g., ROAST), and repeat Step 2.

STEP 4: Begin Cooking

• Select SYNC.
• Press START/STOP to begin cooking.
• The Zone with the shorter cook time will display HOLD.

NOTE: The cooking time will automatically pause when a drawer is opened. Reinsert drawer to resume cooking.

MATCH
Cooking the same food in each Zone?
Insert the divider, set Zone 1 and use MATCH to automatically duplicate settings to Zone 2.

STEP 1: Program Zone 1

• Insert divider into middle of the drawer
• Place food into the drawer.
• The unit defaults to Zone 1.
• Turn the dial to select a cooking function (e.g., AIR FRY).
  

STEP 2: Set Time & Temperature

• Use the TEMP arrows, on the left of the dial, to set the temperature.
  Use the TIME arrows, on the right of the dial, to set the temperature.
  

STEP 3: Begin Cooking

• Select MATCH.
• Press START/STOP to begin cooking.

NOTE: The cooking time will automatically pause when the drawer is opened. Reinsert drawer to resume cooking.

How to build a tray bake meal

Using the Roast function and some guidelines below, create your own masterpieces in the Flexdrawer Air Fryer.

Pick a Protein

• 8 Chicken thighs, bone-in, skin-on (125g each)
• 4 Pork chops, bone-in (175g each)
• 8 Lamb chops, bone-in (85g each)
• 4 Salmon fillets (120g each)
• 400g Firm tofu, drained, patted dried, cut as desired
• 12 Plant-based sausages (60g each)
• 4 Plant-based steak burgers (170g each)

Pick a Vegetable

• 300g, Broccoli florets, cut into 5cm florets
• 500g, Brussels sprouts, trimmed, halved if large
• 400g Butternut squash, peeled cut into 2.5cm chunks
• 400g Cauliflower florets, cut into 5cm florets
• 500g Carrots, peeled, sliced length ways into 2.5cm pieces
• 500g New potatoes, cut in half  if large
• 500g Parsnips, peeled, quartered, cut into 7cm lengths
• 2 Peppers, de-seeded, cut into 3cm wide strips
• 500g sweet potatoes, peeled,  cut into 3cm chunks

Season/Marinate

• Teriyaki
• Olive oil
• Hoisin
• Lemon & rosemary
• BBQ sauce
• Peri Peri sauce
• Desired seasonings or marinade

Cook

• Mix ingredients with seasonings or marinades.
• Install both crisper plates and remove divider, then add ingredients to MegaZone drawer.
• Select MEGAZONE, select ROAST, set temperature to 190°C, then set time based on protein.
• 10-15 minutes for fish.
• 15–20 minutes for pork, lamb, or plant-based proteins.
• 20-25 minutes for poultry.

ROAST CHICKEN & ROOT VEGETABLES

• PROGRAM: ROAST
• PREP: 15 MINUTES
• COOK TIME: 55 MINUTES MAKES: 4-6 SERVINGS

INGREDIENTS

FOR THE CHICKEN

• 1.6-2kg whole chicken
• Salt and ground black pepper, as desired
• ½ lemon, cut into quarters
• 5 sprigs thyme
• 5 sprigs rosemary
• Garlic bulb, cut in half diagonally 1½ tablespoons olive oil

FOR THE VEGETABLES

• 600g charlotte potatoes, cut in half lengthways, or in quarters for larger potatoes
• 350g small carrots, peeled, cut in half lengthways
• 350g large parsnips, peeled, quartered lengthways
• 2 tablespoons oil
• 1 teaspoon sea salt
  Few sprigs rosemary, roughly torn

GRAVY

• 2 tablespoons plain flour
• 300g chicken stock, more if needed

DIRECTIONS

1. Season the cavity of the chicken with salt and pepper, then stuff the lemon, thyme, rosemary, garlic into the cavity. Brush oil over the chicken and season with salt and ground black pepper as desired.

2. In a large bowl, toss the prepared vegetables with oil, salt and rosemary sprigs.

3. Insert both crisper plates into the drawer.
   Place chicken in the centre, and insert drawer into unit.

4. Select MEGAZONE, select ROAST, set temperature to 190°C, set time to 55 minutes. Press the START/STOP to begin cooking.

5. With 18 minutes left on the display, open drawer and scatter vegetables around the chicken. Close drawer to continue cooking. Using silicone tongs, toss vegetables 2-3 times during cooking.

6. Cooking is complete when the internal temperature of the chicken reads 75°C on an instant-read thermometer. Transfer chicken to a board and allow to rest for 10 minutes before carving.

7. Serve chicken with the root vegetables and gravy.

TIP: To make a gravy, add the juices from the bottom of the drawer to a small saucepan along with the flour. When the juices are bubbling, slowly pour in chicken stock and bring back to the boil. Add any resting juices from the chicken and simmer for 4 minutes.

HUNTER’S CHICKEN WITH BABY NEW POTATOES

• PROGRAM: AIR FRY
• PREP: 5 MINUTES
• COOK TIME: 24 MINUTES
• MAKES: 4 SERVINGS

INGREDIENTS

• 4 x 150g chicken breasts
• 8 rashers of smoked back bacon 750g baby new potatoes, if large cut in half
• 1 teaspoon vegetable oil
• Salt and ground black pepper, as desired
• 100g grated Cheddar cheese
• 4 tablespoons BBQ sauce

DIRECTIONS

1. Wrap each chicken breast with two bacon rashers.
2. In a medium bowl, toss potatoes with oil and season with salt and pepper, as desired.
3. Insert divider and both crisper plates into the drawer. Place chicken breasts in Zone 1 and potatoes in Zone 2, then insert drawer into unit.
4. Select Zone 1, select AIR FRY, set temperature to 200°C and set time to 24 minutes. Select Zone 2, select AIR FRY, set temperature to 200°C and set time to 22 minutes. Select SYNC. Press START/STOP to begin cooking.
5. When 10 minutes remain, open drawer and top  chicken with cheese. Toss potatoes with silicone-tipped tongs and close drawer to continue cooking.
6. Cooking is complete when the internal temperature of the chicken reads 75°C on an instant-read thermometer. Serve chicken drizzled with BBQ sauce and new baby potatoes.

PORK BELLY WITH SOY & GINGER CABBAGE

• PROGRAM: AIR FRY AND ROAST
• PREP: 10 MINUTES
• MARINATE: 2 HOURS COOK TIME: 22 MINUTES
• MAKES: 4 SERVINGS

INGREDIENTS

PORK

• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 garlic clove, peeled, sliced 2.5cm fresh ginger,
• peeled, sliced
• ¼ teaspoon ground
• black pepper
• 650g pork belly strips, cut into approx.
• 6cm long pieces

SAUCE

• 50g oyster sauce
• 1 tablespoon honey
• 1 tablespoon soy sauce
• 1 teaspoon rice vinegar
• 1 teaspoon sesame oil

SOY & GINGER CABBAGE

• 1 medium savoy cabbage (approx. 800g), core removed, sliced into ½ cm strips
• 1 tablespoon sesame oil
• 25ml soy sauce
• 1.5cm fresh ginger, peeled, minced
• Ground black pepper, as desired

DIRECTIONS

1. In large bowl, whisk together soy sauce, sesame oil, garlic, ginger and pepper. Add pork to bowl, cover in sauce and marinate in the refrigerator for 2 hours.
2. In small bowl, whisk together all sauce ingredients, then set aside.
3. In a large bowl, toss all cabbage ingredients together until cabbage is evenly coated.
4. Insert divider and both crisper plates into drawer. Place pork in Zone 1 and cabbage in Zone 2, then insert drawer into unit.
5. Select Zone 1, select AIR FRY, set temperature to 200°C and set time to 22 minutes. Select Zone 2, select ROAST, set temperature to 200°C and set time to 11 minutes. Select SYNC. Press the START/STOP to begin cooking.
6. When 11 minutes remain on Zone 1, open drawer and flip pork, close drawer to continue cooking.
7. When 6 minutes remain on each Zone, open drawer and brush prepared sauce on pork and toss the cabbage. Close drawer to continue cooking.
8. When cooking is complete, serve pork alongside cabbage.

TIP: Serve with rice or noodles and fresh coriander

GREEK STYLE LEG OF LAMB WITH VEGETABLES

• PROGRAM: ROAST
• PREP: 20 MINUTES
• MARINATE: 30 MINUTES COOK TIME: 1 HOUR 10 MINUTES
• MAKES: 6 SERVINGS

INGREDIENTS

• 2kg leg of lamb
• Salt and ground black pepper, as desired
• 2 tablespoons dried oregano, divided
• 1 large red onion, peeled, cut into 1cm slices
• 2 red peppers, cut into 2.5cm pieces
• 1 yellow pepper, cut into 2.5cm pieces
• 1 aubergine, cut in quarters lengthways and into 1cm pieces
• 2 courgettes, cut in half lengthways and into 1cm pieces
• 2 tablespoons olive oil
• 150g feta cheese, cut into 1cm cubes
• Juice of ½ lemon

DIRECTIONS

1. Season lamb all over with salt, pepper and oregano. Leave to marinate at room temperature for 30 minutes.
2. Insert both crisper plates into the drawer. Place lamb fat side down, in the centre, and insert drawer into unit.
3. Select MEGAZONE, select ROAST, set the temperature to 190°C and set time to 1 hour 10 minutes. Press START/STOP to begin cooking.
4. When 25 minutes remain, open drawer and flip lamb. Close drawer to continue cooking.
5. In a large bowl, add onions, peppers, aubergine, courgette, oil, 1 tablespoon oregano, salt and pepper and toss until evenly combined.
6. When 35 minutes remain, open drawer and place vegetables around the lamb. Close drawer to continue cooking.
7. Throughout the cooking cycle, open drawer and toss vegetables to ensure even cooking. If lamb is getting too brown, cover with foil.
8. Cooking is complete when the internal  temperature of the lamb reads 60°C on an instant read thermometer. Transfer lamb to a board and loosely cover with foil. Let rest for 10 to 20 minutes before slicing.
9. Add feta and lemon juice to the vegetables and serve with sliced lamb and mint yogurt if desired

TIP: Serve with mint yogurt sauce, by combining 150ml Greek yogurt with handful of chopped mint, and salt as desired.

STEAK & VEGGIE FAJITAS

• PROGRAM: AIR FRY
• PREP: 15 MINUTES
• COOK TIME: 17 MINUTES MAKES: 4 SERVINGS

INGREDIENTS
FAJITA SPICED MARINADE

• 2 tablespoons smoked paprika
• 1 tablespoon ground coriander
• 1½ tablespoons ground cumin
• 1 tablespoon dried oregano
• 4 tablespoon olive oil
• Juice of ½ lime
• 2 teaspoons sea salt
• Ground black pepper, as desired

FAJITAS

• 200g sirloin steak, cut in ½cm slices
• 2 onions, peeled, sliced into 1cm strips
• 2 red peppers, sliced into 1cm strips
• 2 yellow peppers, sliced into 1cm strips
• 250g Portobello mushrooms, sliced into 1cm strips
• 8 medium tortillas, to serve

DIRECTIONS

1. In a large bowl, add all marinade ingredients and mix until combined, then divide between two large bowls.
2. In one bowl, add steak slices, half the onions and half of both peppers. In the second bowl add mushrooms, remaining onions and remaining peppers. Mix both thoroughly to make sure ingredients are coated in the marinade.
3. Insert divider and both crisper plates into the drawer. Place the steak mixture in Zone 1 and mushroom mixture in Zone 2. Insert drawer into unit.
4. Select Zone 1, select AIR FRY, set temperature to 200°C and set time to 17 minutes. Select MATCH. Press START/STOP to begin cooking.
5. When 10 minutes remain, open drawer and using silicone-tipped tongs, toss ingredients and close drawer to continue cooking.
6. When cooking is complete, serve fajitas wrapped in soft tortillas and top as desired.

TIP: Serve with sour cream, a squeeze of lime, jalapeños and fresh coriander.

LAMB KOFTA WITH SPICED SWEET POTATO WEDGES

• PROGRAM: AIR FRY
• PREP: 20 MINUTES
• COOK TIME: 20 MINUTES MAKES: 4 SERVINGS

INGREDIENTS

• 400g minced lamb
• 20g fresh breadcrumbs, soaked briefly in cold water and squeezed out
• 1 spring onion, finely chopped 1 garlic clove, peeled, minced
• 2 teaspoons Baharat spice mix
• 1½ tablespoons coriander, finely chopped
• 1½ tablespoons parsley, finely chopped
• Salt and ground black pepper, as desired
• 700g sweet potatoes, peeled, cut into 1.25cm wedges
• 2 tablespoons olive oil
• 1 teaspoon paprika
• Extra roughly chopped parsley and coriander, to garnish Cooking spray
• Warm pitta bread, to serve
• You will need four soaked 20cm wooden skewers for this recipe.

DIRECTIONS

1. In large bowl, mix minced lamb, breadcrumbs, spring onion, garlic, Baharat spice, coriander, parsley, salt and pepper.

2. Add salt and ground black pepper, as desired. Divide the mixture into four equal portions and shape evenly onto each skewer leaving 4cm at each end of the skewer 2 In large bowl, toss sweet potato with olive oil, salt, pepper and paprika.

3. Insert divider and both crisper plates into the drawer. Spray Zone 1 with cooking spray, then add the skewers. Place the sweet potato wedges in Zone 2. Insert drawer into unit.

4. Select Zone 1, select AIR FRY, set temperature to 200°C and set time to 12 minutes. Select Zone 2, select AIR FRY, set temperature to 200°C and set time to 20 minutes. Select SYNC. Press START/ STOP to begin cooking.
   When 10 minutes remain, open drawer and using silicone-tipped tongs, flip the kebabs and toss the potatoes.

5. When cooking is complete, garnish lamb and sweet potatoes with coriander. Serve hot, with warm pitta bread.

TIP: Serve with mint yogurt sauce, by combining 150ml Greek yogurt with handful of chopped mint, and salt as desired.

TOAD IN THE HOLE

• PROGRAM: ROAST
• PREP: 10 MINUTES
• COOK TIME: 18 MINUTES MAKES: 4 SERVINGS

INGREDIENTS

• 8 pork sausages
• 1 tablespoon vegetable oil
• 130g plain flour
• ¼ teaspoon salt
• 2 large eggs, beaten
• 180ml semi-skimmed milk

DIRECTIONS

1. Add sausages to 20cm x 25cm heat-proof dish and toss in oil.
2. Insert both crisper plates into the drawer. Add heat-proof dish and close drawer.
3. Select MEGAONE, select ROAST, set temperature to 210°C and set time to 18 minutes. Press START/ STOP to begin cooking.
4. In large bowl, add flour and salt. Slowly mix in beaten eggs and milk until a smooth batter forms.
5. When 11 minutes remain, open drawer, turn sausages over and carefully pour the batter mix into the heat-proof dish. Close drawer to continue cooking.
6. When cooking is complete, remove heat-proof dish. Allow to cool for a few minutes before serving.

TIP: Use vegan or vegetarian sausages for a meat free version.

TIP: Serve with gravy of choice.

FISH ‘N’ CHIPS

• PROGRAM: AIR FRY AND ROAST
• PREP: 40 MINUTES
• COOK TIME: 24-26 MINUTES MAKES: 4 SERVINGS

INGREDIENTS
CHIPS

• 1kg King Edward or Maris Piper potatoes, peeled and cut into 1.5cm thick chips
• 2 tablespoons sunflower oil Salt and ground black pepper, as desired
• 2 teaspoons semolina (optional)

FISH

• 2 slices stale bread, torn into pieces
• 1 garlic clove, peeled
• Zest of 1 lemon
• 5g fresh parsley, leaves and stalks
• Salt and ground black pepper, as desired
• 4 x 140g 2.5cm skinless cod fillets, pat dry
• 2 tablespoons sunflower oil Cooking spray
• Tartar sauce (Optional)
• Mushy peas (Optional)

TOPPINGS (OPTIONAL) Lemon wedges

• Chopped parsley

DIRECTIONS

1. Place chips in a large bowl, cover with cold water and allow to soak for 30 minutes to remove excess starch. Rinse and pat potatoes dry.
2. Return chips to the large bowl and toss with oil, salt, pepper, and semolina until evenly coated. Insert divider and both crisper plates into the drawer. Add chips to Zone 1.
3. In a food process, add bread, garlic, lemon zest, parsley, salt and pepper and process until fine in texture. Then transfer to a shallow bowl.
4. Evenly brush fillets with oil, then press into the breadcrumb mixture. Spray Zone 2 crisper plate with cooking spray, then add the fillets. Insert drawer into unit.
5. Select Zone 1, select AIR FRY, set temperature to 200°C and set time to 26 minutes. Select Zone 2, select ROAST, set temperature to 170°C and set time to 14 minutes. Select SYNC. Press START/STOP to begin cooking.
6. Using silicone-tipped tongs, toss chips a few times throughout the cooking cycle to ensure even cooking. When 2 minutes, remain check if cooked.
7. When cooking is complete, remove fish and chips, garnish with lemon wedges, parsley and serve with tartar sauce and mushy peas.

NOTE: This chip recipe calls for a thicker cut chip, traditionally found in a fish and chip shop. If you prefer crispy French fries, please see chip chart on page 33 for timings.

CHILLI SALMON SKEWERS WITH GINGER SOY VEGETABLES

• PROGRAM: AIR FRY
• PREP: 10 MINUTES
• MARINATE: 1 HOUR COOK TIME: 15 MINUTES
• MAKES: 4 SERVINGS

SALMON

• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon sriracha chilli sauce ½ teaspoon sesame oil
• 600g salmon fillet, cut into 4cm cubes
• VEGETABLES
• 2.5cm piece ginger, peeled, minced
• 1 small garlic clove, peeled, minced
• 1 tablespoon sesame oil
• 2 tablespoons soy sauce
• 1½ teaspoons Chinese five spice 800g mixed vegetable selection of green beans, broccoli and baby corn, cut into 3cm pieces
• SAUCE
• 4 tablespoons soy sauce
• ½ tablespoon rice vinegar 2.5cm piece ginger,
• peeled, minced
• 1½ tablespoons honey
• 1 tablespoon siracha

You will need four soaked 25cm wooden skewers for this recipe.

DIRECTIONS

1. In a large bowl, combine soy sauce, honey, sriracha and sesame oil. Place salmon in marinade and evenly cover. Transfer bowl to refrigerator and let salmon marinate for 1 hour. Once marinated, divide salmon into four portions, and thread evenly onto four skewers.
2. In large bowl, combine ginger, garlic, sesame oil, soy sauce and Chinese five spice. Add vegetables and allow to marinate for 10 minutes.
3. Insert both crisper plates into drawer. Place the vegetables in the drawer and insert the drawer into the unit.
4. Select MEGAZONE, select AIR FRY, set temperature to 200°C and set time to 15 minutes. Press the START/STOP button to begin cooking.
5. When 11 minutes remain, open drawer and toss vegetables well, then layer the skewers on top. Close drawer to continue cooking.
6. When 9 minutes remain, turn salmon and toss vegetables. Close drawer and continue cooking.
7. When 6 minutes remain, open drawer, remove skewers and toss vegetables. Return skewers to drawer, placing them opposite side up to promote even cooking. Close drawer and continue cooking.
8. When cooking is complete, serve salmon skewers with vegetables and drizzle with prepared sauce. Serve with rice if desired

SPICY TOFU WITH GREEN VEGETABLES

• PROGRAM: AIR FRY AND ROAST
• PREP: 10 MINUTES
• AIR FRY: 22 MINUTES ROAST: 14 MINUTES
• MAKES: 4 SERVINGS

INGREDIENTS
SOY GINGER MARINADE

• 2 tablespoon coriander stalks, finely chopped
• 3 tablespoons soy sauce
• 2 tablespoons olive oil
• 3 tablespoons honey
• 3 tablespoons sesame oil
• 3 tablespoons rice vinegar
• 1 garlic, clove, peeled, minced
• 2.5cm piece fresh ginger, peeled, minced Salt and ground black pepper, as desired

VEGETABLES

• 250g broccoli, cut in 3cm florets 150g mange tout
• 250g green beans, cut in half

TOFU

• 2 tablespoons cornflour
• ½ tablespoon Chinese five spice ¼ teaspoon cayenne
• ½ teaspoon salt
• 600g firm tofu, pat dry and cut into 2cm cubes

DIRECTIONS

1. In a large bowl, whisk together all marinade ingredients. Add the vegetables, toss to evenly coat and let marinate for 10 minutes.

2. In large bowl, mix cornflour, Chinese 5 spice, cayenne and salt. Add tofu and toss until coated.

3. Insert divider and crisper plates into the drawer. Place tofu in Zone 1 and vegetables in Zone 2, reserving any marinade. Insert drawer into unit.

4. Select Zone 1, select AIR FRY, set temperature to 200°C and set time to 22 minutes. Select Zone 2, select ROAST, set temperature to 200°C and set time to 14 minutes.
   Select SYNC. Press the START/STOP to begin cooking.

5. When 11 minutes remain on Zone 1, open the drawer, and using silicone-tipped tongs, toss tofu. Close drawer to continue cooking.

6. When 7 minutes remain on Zone 2, open the drawer and using silicone-tipped tongs, toss vegetables. Close drawer to continue cooking.

7. When cooking is complete, transfer vegetables to a bowl, top with crispy tofu and drizzle with any remaining soy ginger marinade. Serve immediately.

POTATO, SUNDRIED TOMATO & SPRING ONION FRITTATA

• PROGRAM: AIR FRY
• PREP: 10
• COOK TIME: 20 MINUTES
• MAKES: 4-6 SERVINGS

INGREDIENTS

• 8 large eggs
• 60ml double cream
• 15g fresh parsley, finely chopped 5g chives, finely chopped
• 1 tablespoon capers, drained, finely chopped
• 40g sundried tomatoes, drained and finely chopped
• 4 spring onions, finely sliced
• 30g Cheddar cheese, grated
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 350g cooked potatoes, cut in 1cm slices

DIRECTIONS

1. Neatly line a 20cm x 25cm heat-proof dish with baking parchment.
2. In large bowl, beat eggs with cream, parsley, chives, capers, sundried tomatoes, spring onions, Cheddar cheese, salt, and pepper until evenly combined.
3. Place potatoes in an even layer in the prepared dish and evenly cover with the egg mixture.
4. Insert crisper plates into the drawer. Place dish into drawer, insert drawer into unit.
5. Select MEGAZONE, select AIR FRY, set temperature to 180°C and set time to 20 minutes. Press START/STOP to begin cooking.
6. When 5 minutes remain, open drawer and cover dish with foil. Close drawer to continue cooking.
7. When cooking is complete, remove baking dish and transfer to a board. Allow to cool for 5 minutes before cutting. Serve with a crisp green salad and crusty bread.

CHEESY POTATO & PEA PASTIES & CORONATION CHICKEN PASTIES

• PROGRAM: AIR FRY
• PREP: 15 MINUTES
• COOK TIME: 20 MINUTES
• MAKES: 4 SERVINGS

INGREDIENTS

• 2 x 320g pre-made rolled short crust pastry
• 2 eggs, beaten
• Nonstick cooking spray

CHEESY POTATO & PEA PASTIES

• 150g garlic and herb cream cheese
• 1 teaspoon lemon juice
• ½ teaspoon salt
• Ground black pepper, as desired 50g mature Cheddar cheese, grated
• 200g cooked potatoes, cut into 2cm cubes
• 2 spring onions, sliced
• 70g frozen peas, defrosted

CORONATION CHICKEN PASTIES

• 250g cooked chicken breasts, shredded
• 2 tablespoons sultanas
• 2 teaspoons medium curry powder
• 1 tablespoon fresh coriander, chopped
• 2 tablespoons mango chutney 1 teaspoon lemon juice
• 1 tablespoon korma paste 120g crème fraîche
• ½ teaspoon salt
• Ground black pepper, as desired

DIRECTIONS

1. To prepare the cheesy potato and pea pasties, combine cream cheese and lemon juice in a large bowl. Then add remaining ingredient and mix until evenly combined.
2. To prepare the coronation chicken pasties, place all ingredients in a large bowl and toss until evenly combined.
3. Unroll pastry sheets and cut both in half to create four rectangles, approx. 17cm x 23cm. Brush the edges of each sheet with egg mixture.
4. Place half the cheesy potato mixture onto one side of a pastry sheet, leaving a 2cm boarder. Fold the sheet up over the filling and press down on the edges to seal. Working around the edges, tightly tuck the top edge under and press together. Brush the top with the egg mixture and using a fork make a couple holes to release steam.
5. Repeat step 4 with the remaining cheesy potato mixture and the coronation chicken mixture.
6. Insert divider and both crisper plates into the drawer. Spray crisper plates with cooking spray. Add 2 pasties to each Zone, insert drawer into unit.
7. Select Zone 1, select AIR FRY, set temperature to 200°C, and set time to 20 minutes. Select MATCH and press START/STOP to begin cooking. With 5 minutes left, flip pasties to allow for a crisp finish.
8. When cooking is complete, pasties will be golden and crisp.

TRIPLE CHEESE & CHUTNEY TOASTIES

• PROGRAM: AIR FRY
• PREP: 15 MINUTES
• COOK TIME: 10 MINUTES MAKES: 4-6 SANDWICHES, DEPENDING ON BREAD SIZE

INGREDIENTS

• 100g Gruyère cheese, grated
• 100g Emmental cheese, grated
• 150g mature Cheddar cheese, grated
• 2 tablespoons chives, finely chopped
• Salt and ground black pepper, as desired
• 8 thick slices sourdough bread
• 4 teaspoons unsalted butter, softened
• 2 teaspoons Dijon mustard
• 4 tablespoons chutney of choice

DIRECTIONS

1. In medium bowl, mix cheeses, chives, salt and pepper together.
2. To assemble the sandwiches, cover each slice of bread with butter, then place the bread butter side down on a board. Top 4 pieces of bread with mustard and the prepared cheese mixture. Spread the chutney on the remaining 4 slices. close the sandwiches with the butter on the outside.
3. Insert both crisper plates into the drawer and place all sandwiches on crisper plate. Insert drawer into unit.
4. Select MEGAZONE, select AIR FRY and set temperature to 200°C and set time to 10 minutes. Press the START/STOP to begin cooking.
5. When 5 minutes remain, remove drawer from
   unit and using silicone-tipped tongs carefully
   turn the sandwiches. Close drawer to continue
   cooking.
   6 When cooking is complete, remove the
   sandwiches from drawer and enjoy hot.

BLUEBERRY & LEMON LOAF

• PROGRAM: BAKE
• PREP: 15 MINUTES
• COOK TIME: 50 MINUTES MAKES: 1 LOAF

INGREDIENTS

• 1 teaspoon sunflower oil, for greasing
• 200g self-raising flour
• 1 teaspoon baking powder ¾ teaspoon sea salt
• Zest of 1 lemon
• 2 teaspoons vanilla essence 125g golden caster sugar 100ml sunflower oil
• 100ml natural yogurt
• 2 large eggs, beaten
• 100g blueberries

DRIZZLE

• Juice of 1 lemon
• 60g caster sugar

DIRECTIONS

1. Grease a Ninja loaf tin or 23cm × 12.5cm loaf tin with oil or line a loaf tin with baking parchment.
2. In a large bowl, sift together flour, baking powder and salt. Whisk in lemon zest, vanilla, sugar, oil, yogurt and eggs until evenly combined. Gently stir in the blueberries then transfer the mixture to the prepared tin.
3. Insert both crisper plates into unit. Place loaf tin inside and close drawer.
4. Select MEGAZONE select BAKE, set temperature to 160°C and set time to 50 minutes. Press START/STOP to begin cooking.
5. When 20 minutes remain, open drawer and cover loaf tin with foil to prevent over browning. Close drawer to continue cooking.
6. In a small bowl, whisk together the drizzle ingredients until sugar is dissolved.
7. Cooking is complete when a wooden cocktail stick inserted in the centre of loaf comes out clean.
8. Once loaf is cooked, use a cocktail stick to prick the top of the loaf, and pour over drizzle.
   Allow to cool in the loaf tin before serving.

TIP: Use oven gloves to remove loaf tin.

RASPBERRY & WHITE CHOCOLATE BLONDIES

• PROGRAM: BAKE
• PREP: 10 MINUTES
• COOK TIME: 23-24 MINUTES MAKES: 8-10 SERVINGS

INGREDIENTS

• 170g salted butter, melted plus 1 teaspoon for greasing
• 200g soft light brown sugar 2 medium eggs
• 1½ teaspoons vanilla essence 200g plain flour
• ½ teaspoon salt
• ½ teaspoon baking powder 150g white chocolate chips
• 70g fresh or frozen raspberries

DIRECTIONS

1. Grease and line a shallow 20 x 30cm heat-proof tin with baking parchment.

2. In large mixing bowl, mix melted butter, sugar, eggs and vanilla together until smooth. Stir in flour, baking powder and salt until combined.
   Fold in white chocolate chips and raspberries.
   Then transfer the batter to the prepared dish.

3. Insert both crisper plates into the drawer and place dish into drawer.

4. Select MEGAZONE, select BAKE, set temperature to 160°C and set time to 23-24 minutes. Press START/STOP to begin cooking.

5. When cooking is complete, carefully remove and leave to cool before cutting into 8 to 10 pieces.

NOTE: For the best output and to ensue even baking, a ceramic dish is not recommended.

Air Fry Cooking Chart

INGREDIENT| AMOUNT| PREPARATION| TOSS IN OIL| TEMP| COOK TIME SINGLE OR MEGAZONE
---|---|---|---|---|---
FRESH VEGETABLES| | | | |
Asparagus| 400g| Whole, stems trimmed| 2 tsp| 200°C| 6-8 mins
Beetroot| 6 small or 4 large (about 1kg)| Whole| None| 200°C| 40-60 mins
Bell Peppers| 4 (600g)| Whole| None| 200°C| 15-16 mins
Broccoli| 400g| Cut in 2.5cm florets| 1 Tbsp| 200°C| 11 mins
Brussels Sprouts| 640g| Cut in half, stem removed| 2 Tbsp| 200°C| 13-15 mins
Butternut squash| 500-750g| Cut in 2.5cm pieces| 1 Tbsp| 200°C| 16-18 mins
Carrots| 500g| Peeled, cut in 1.5cm pieces| 1 Tbsp| 200°C| 14-16 mins
Cauliflower| 600g| Cut into 2.5cm florets| 2 Tbsp| 200°C| 13-15 mins
Celeriac| 600g| Peel and cut into 1.5cm cubes, 2 tbsp oil| 1 Tbsp| 200°C| 14-16 mins
Corn on the cob| 4 ears| Whole ears, husks removed, ends trimmed| 1 Tbsp| 200°C| 15–18 mins
Courgette| 500g| Cut in quarters lengthwise, then cut into 2.5cm pieces| 1 Tbsp| 200°C| 8–10 mins
Fine Green Beans| 400g| Trimmed| 1 Tbsp| 200°C| 8-10 mins
Kale (for chips)| 225g| Torn in pieces, stems removed| None| 150°C| 9 mins
Mushrooms| 300g| Wiped, cut in quarters| 1 Tbsp| 200°C| 10 mins
Portobello mushrooms| 250g| Whole, brush with oil| 1 Tbsp| 180°C| 9-10 mins
Parsnips| 500g| Peel and cut into 1.5cm lengths, 1 tbsp oil| 1 Tbsp| 200°C| 12-14 mins
| 1kg| Cut in 2.5cm wedges| 1 Tbsp| 200°C| 22-26 mins
Potatoes, white

e.g. King Edward,

| 500g

500g

| Hand-cut chips*, thin

Hand-cut chips*, thick

| 1/2–3 Tbsp, vegetable oil

1/2–3 Tbsp, vegetable oil

| 200°C

200°C

| 16-18 mins

18-20 mins

MEGAZONE
When cooking in the MegaZone, double the quantity of food for the same cook time.

For best results, toss food often with silicone-tipped tongs.

Max Crisp Cooking Chart, Ideal for frozen foods
Use these cook times as a guide, adjusting to your preference.

NOTE: There is no temperature adjustment available or necessary when using the Max Crisp function.
NOTE: Best for cooking smaller quantities of frozen food which may need a high temperature.

Roast Chart

MEGAZONE
When cooking in the MegaZone, double the quantity of food for the same cook time.
We recommend frequently checking your food and tossing it to ensure desired results.
NOTE: unless stated otherwise in the preparation column, toss often.

Dehydrate Chart

INGREDIENTS      PREPARATION TEMP                         DEHYDRATE TIME

FRESH FRUITS & VEGETABLES

Apples| Core removed, cut in 3mm slices, rinsed in lemon water, patted dry| 60°C| 7–8 hours
Asparagus| Cut in 2.5cm pieces, blanched| 60°C| 6–8 hours
Bananas| Peeled, cut in 3mm slices| 60°C| 8–10 hours
Beetroot| Peeled, cut in 3mm slices| 60°C| 6–8 hours
Aubergine| Peeled, cut in 3mm slices, blanched| 60°C| 6–8 hours
Ginger root| Cut in 3mm slices| 60°C| 6 hours
Mangoes| Peeled, cut in 3mm slices, stone removed| 60°C| 6–8 hours
Mushrooms| Cleaned with soft brush (do not wash)| 60°C| 6–8 hours
Pineapple| Peeled, cored, cut in 3mm – 1.25cm slices| 60°C| 6–8 hours
Strawberries| Cut in half or in 1.25cm slices| 60°C| 6–8 hours
Tomatoes| Cut in 3mm slices| 60°C| 6–8 hours
FRESH MEAT, POULTRY, FISH| | |
Beef, Chicken, Turkey Jerky| Cut in 6mm slices, marinated overnight| 70°C| 5–7 hours
Salmon jerky| Cut in 6mm slices, marinated overnight| 70°C| 3–5 hours

Using DualZone Technology: SYNC
Now you can cook two different foods with two different cook times, and watch as they finish at the same time. Simply program each Zone and let the SYNC feature do the rest.

NOTE: For all recipes in this chart, season with salt and pepper as desired. Toss often.

NOTE: For best results, start checking food 2 minutes before cook time is complete. Stop cooking at any time if the desired level of crispiness has been achieved, but make sure any foods have reached a food-safe temperature.

For more recipes and inspiration visit us online at ninjatestkitchen.eu
AF500UKSeries_IG_QSG_MP_230509_Mv3
© 2023 Shark Ninja Operating LLC.
FOODI and NINJA are registered trademarks in the United Kingdom of SharkNinja Operating LLC. DUALZONE is an unregistered trademark in the United Kingdom of SharkNinja Operating LLC.

References

• ninjatestkitchen.eu
• ninjatestkitchen.eu

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