NINJA 34 Foodi Flex Basket Air Fryer Owner’s Manual

NINJA 34 Foodi Flex Basket Air Fryer

7 COOKING PROGRAMS

TIPS AND TRICKS
CRISPER PLATES
The crisper plates promote overall browning. Ensure the crisper plates are inserted in the bottom of the basket 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.

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

PROOF
Remove divider from basket, add 2 tablespoons water, then install both
crisper plates. Place a piece of parchment slightly larger than dough on the center of plates. Spray surface of the dough with cooking spray, then place on top of the parchment. Insert basket in unit. Select MEGAZONE, select PROOF, set temperature to 9O-1O5° F, and set time to 2 hours. Proof until dough has doubled in size.
TIP: Type of dough will impact the length of proof, so start checking dough after 1 hour and adjust time and temperature as needed.

TRANSFORM FROM MEGAZONE

TO DUALZONE™
Cook in 1 large basket or divide into 2 independent cooking zones.

VERSATILE MEGAZONE

Using DualZone™ Technology Smart Finish™

To cook 2 foods using 2 different functions, temps, or cook times: program each zone and use SMART FINISH to have both zones finish simultaneously.

1. STEP 1: Program Zone 1
   • Place food in baskets.
   • The unit defaults to Zone 1.
   • Turn the dial to select a cooking function (e.g .AIR FRY).
2. STEP 2: Set Time & Temperature
   • Use the TEMP arrows to set the temperature.
   • Use the TIME arrows to set the time.
3. STEP 3: Program Zone 2
   • Select Zone 2 by pressing 2.
   • Turn the dial to select a cooking function (e.g .. ROAST). and repeat Step 2.
4. STEP 4: Begin Cooking
   • Select SMART FINISH.
   • Press the START/PAUSE button to begin cooking.
     The zone with the shorter cook time will display HOLD.

NOTE: To ensure a synchronized cook time completion, press the dial to START/PAUSE. Refer to page 6 for further instructions.

Using DualZone™ Technology Match Cook
To cook similar foods in both zones: set Zone 1 and use MATCH COOK to transfer those settings to Zone 2.

1. STEP 1: Program Zone 1
   • Place food in baskets.
   • The unit defaults to Zone 1.
   • Turn the dial to select a cooking function e. g., Al R FRY).
2. STEP 2: Set Time & Temperature
   • Use the TEMP arrows to set the temperature.
   • Use the TIME arrows to set the time.
3. STEP 3: Begin Cooking
   • Press MATCH COOK.
   • Press the START/PAUSE button to begin cooking.

NOTE: To pause a zone or cancel time in a zone, refer to page 6 for further instructions.

Using Two Zones without  Match Cook or Smart Finish™

To shorten cook time, you may choose to not use Match Cook or Smart Finish. That means each zone will finish at different times according to their settings. Check food frequently to avoid overcooking.

1. STEP 1: Program Zone 1
   • Place food in baskets.
   • The unit defaults to Zone 1.
   • Turn the dial to select a cooking function (e.g . AIR FRY).
2. STEP 2: Set Time & Temperature
   • Use the TEMP arrows to set the temperature.
   • Use the TIME arrows to set the time.
3. STEP 3: Program Zone 2
   • Repeat Steps 1 and 2 for Zone 2.
4. STEP 4: Begin Cooking
   • Press the START/PAUSE button to begin cooking.
   • Check food frequently to avoid overcooking.

NOTE: For best results, start checking food for doneness before cook time ends. Stop cooking at any time if the desired level of crispiness has been achieved, but make sure any raw proteins have reached a food-safe temperature.

Using a Single Zone

When only cooking a single food in a single zone, use it like a traditional air fryer.

1. STEP 1: Program Zone 1
   • Place food in basket.
   • The unit defaults to Zone 1.
   • Turn the dial to select a cooking function (e.g., Al R FRY). NOTE: If you would like to cook in Zone 2 only, first select Zone 2, then select a function.
2. STEP 2: Set Time & Temperature
   • Use the TEMP arrows to set the temperature.
   • Use the TIME arrows to set the time.
3. STEP 3: Begin Cooking
   • Press the START/PAUSE button to begin cooking.

Using the MegaZone™

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

1. STEP 1: Select MEGAZONE

   • Remove the divider from the basket.
   • Place food in basket.
   • Turn the dial to select a cooking function (e.g . AIR FRY).

2. STEP 2: Set Time & Temperature

   • Use the TEMP arrows to set the temperature.
   • Use the TIME arrows to set the time.

3. STEP 3: Begin Cooking

   • Press the START/PAUSE button to beg in cooking.

Pausing and Ending Cook Times

Pausing Time in a Single Zone (While Both Zones Are Running)

1. STEP 1: Pausing a Single Zone

   • Select the zone you want to pause (e.g  Zone 1).
   • Press the START/PAUSE button to begin cooking.
     NOTE: In SMART FINISH mode. we recommend pressing the START/PAUSE button to pause both zones. Pausing only one zone will impact a synchronized finish time.

2. STEP 2: Resume Cooking

   • To resume cooking, press the START/PAUSE button.

Ending the Cook Time in One Zone (While Using Both Zones and MegaZone'”)

1. STEP 1: Select Zone

   • Select the zone you want to stop cooking in (e.g .. Zone 1).

2. STEP 2: Ad1ust Time

3. STEP 3: Resume Cooking

   • After 3 seconds, END will appear on the display.
   • Cooking will continue in the other zone.

Air Fry Cooking Chart

NOTE: If the food you’re looking for doesn’t appear below, find a similar food and decrease cook time by 25%. For frozen foods, decrease the cook time on the packaging by 25%. Check food often, cooking longer if  necessary.

TIP: If cooking smaller amounts of food, use the recommended temperature, but reduce the time.
For best results, check food periodically and shake or toss it often until it reaches the desired doneness.
‘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 result.

NOTE: Reference these charts to prepare large family meals or crowd-pleasing appetizers for entertaining. Once you get the hang of capacities and cook times, mix and match foods to dazzle your family and friends.
TIP: If cooking smaller amounts of food, use the recommended temperature, but reduce the time.
For best results, check food periodically and shake or toss it often until it reaches the desired doneness.

Roast Chart

Dehydrate Chart

Using FlexBasket'” Technology: Smart Finish™ (9
SMART FINISH eliminates the need for back-to-back cooking. 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 SMART FINISH feature do the rest.

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

NOTE: For your own best results, start checking food for doneness 2 minutes before cook time ends. Stop cooking at any time if the desired level of crispiness has been achieved, but make sure any raw proteins have reached a food-safe temperature.

LEMON BLUEBERRY GERMAN PANCAKE

PREP: 10 MINUTES I PREHEAT: 10 MINUTES I COOK: 25 MINUTES MAKES: 12 SERVINGS

INGREDIENTS

• 2 tablespoons unsalted butter, softened
• 3 large eggs
• ½ cup whole milk`
• ½ cup all-purpose flour
• 3 tablespoons granulated sugar 1 tablespoon lemon juice
• 1 tablespoon lemon zest
• Pinch kosher salt
• Powder sugar, for serving
• ½ cup blueberries, for serving

DIRECTIONS

1. Remove the divider from the basket and insert both crisper plates. Grease an 11″ x 7″ baking dish with butter, then place in the basket. Insert basket in unit.
2. Select MEGAZONE, select BAKE, set temperature to 375° F, and set time to 25minutes. Press START/PAUSE to begin preheating (preheating will take 10 minutes).
3. While the unit is preheating, in a large bowl, combine eggs, milk, flour, sugar, lemon juice, lemon zest, and salt until smooth.
4. When the timer reaches 15 minutes, press START/PAUSE to pause cooking, remove basket from unit, and pour batter into the baking dish. Reinsert basket and press START/PAUSE to begin baking.
5. When baking is complete, carefully remove baking dish and allow to cool for 5 minutes. Sprinkle with powder sugar, top with blueberries, and serve.

SWEET POTATO SAUSAGE HASH

INGREDIENTS

• 2 pounds sweet potatoes, peeled,
• diced in ½-inch pieces
• ¼ cup minced garlic
• 1 small yellow onion, peeled, diced
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 3 tablespoons canola oil ½ cup water
• 2 pounds uncooked mild ground
• breakfast sausage
• ½ teaspoon ground cinnamon
• 1 tablespoon dried sage
• 1 ¼ teaspoons chili powder

TO SERVE

• 8 large eggs, poached or fried
• Fresh parsley, chopped
• Hot sauce

DIRECTIONS

1. Insert the divider in the basket, and insert a crisper plate in Zone 1 only.
2. In a medium bowl, toss sweet potatoes with garlic, onion, pepper, salt, pepper, and oil. Add ½ cup water to Zone 1, then add the sweet potatoes. Spread the sausage in an even layer in Zone 2. Insert basket in unit.
3. Select Zone 1, select AIRFRY, set temperature to 400° F, and set time to 50 minutes. Select Zone 2, select ROAST, set temperature to 350° F, and set time to 30 minutes. Select SMART F INISH. Press START/PAUSE to begin cooking.
4. Every 10 minutes, press START/PAUSE to pause cooking, and use silicone-tipped tongs to toss the potatoes and break up the sausage. Reinsert basket and press START/ PAUSE to resume cooking.
5. When cooking is complete, add potatoes to the sausage along with cinnamon, sage, and chili powder, and mix until evenly combined. Serve hash with poached or fried eggs, chopped parsley, and hot sauce, if desired.

MEATLOAF WITH MAPLE­GLAZED CARROTS

INGREDIENTS

• 1 ½ pounds 80/20 ground beef 2 large eggs
• ¾ cup panko bread crumbs
• ¾ cup shredded Parmesan cheese
• ‘/4 cup ketchup, divided
• Kosher salt, as desired
• Ground black pepper, as desired 2 pounds baby carrots
• ½ cup pure maple syrup

DIRECTIONS

1. Insert the divider and both crisper plates in the basket.
2. In a large bowl, add ground beef, eggs, bread crumbs, Parmesan cheese, ½ cup ketchup, salt, and pepper and mix until evenly combined. Form the mixture into an 8″ x S” loaf and place in Zone 1.
3. In medium bowl, add carrots, maple syrup, salt, and pepper and toss until evenly coated. Let sit for S minutes. Place the carrot mixture  in Zone 2. Insert basket in unit.
4. Select Zone 1, select ROAST, set temperature to 330° F, and set time to 35 minutes. Select Zone 2, select AIR FRY, set temperature to 390° F, and set time to 38 minutes. Select SMART FINISH. Press the START/PAUSE to begin cooking.
5. Monitor the carrots and toss them frequently for even cooking.
6. When the timer reaches 15 minutes, press START/PAUSE to pause cooking, remove basket from unit, and top the meatloaf with remaining ketchup. Reinsert basket and press START/PAUSE to resume cooking.
7. When cooking is complete, serve meatloaf with glazed carrots.

WHOLE ROASTED CHICKEN WITH HERBED POTATOES

INGREDIENTS

• 1 whole chicken (5 pounds)
• Kosher salt, as desired
• Ground black pepper, a desired
• Poultry seasoning, as desired, optional
• 3 pounds red bliss potatoes, cut
• in 2-inch pieces
• 3 cups baby carrots
• 2 tablespoons canola oil
• 1 ½ tablespoons dry herbs (tarragon, rosemary, or Herbs de Provence)

DIRECTIONS

1. Remove the divider and insert both crisper plates in the basket.
2. Season chicken on all sides with salt, pepper, and poultry seasoning. Place the chicken breast-side up in the center of the crisper plates.
3. In a medium bowl, toss potatoes and carrots with salt, pepper, oil, and dry herbs of choice. Place potatoes and carrots around the chicken.
4. Select MEGAZONE, select ROAST, set temperature to 320° F, and set time to 1 hour 20 minutes. Press START/PAUSE to begin cooking.
5.  When the timer reaches 20 minutes, press START/PAUSE to pause cooking, and use silicone-tipped tongs to toss the potatoes and carrots. Reinsert basket and press START/PAUSE to resume cooking.
6. When cooking is complete, allow chicken to rest for 5 minutes before carving, then serve with potatoes and carrots.

SPICY TOFU WITH ROASTED GREEN BEANS

INGREDIENTS

• ½ cup soy sauce
• ½ cup plus 2 tablespoons olive oil, divided
• ½ cup honey
• ½ cup sesame oil
• ½ cup rice vinegar
• 6 cloves garlic, peeled, minced
• 2 tablespoon crushed red pepper
• 2-inch piece fresh ginger, peeled, minced
• Kosher salt, as desired
• Ground black pepper, as desired
• 2 packages (12 ounces each) extra-firm tofu, patted dry, cut in ½-inch cubes
• 1 ½ pounds green beans, trimmed

DIRECTIONS

1. In a medium bowl, prepare the marinade by whisking together soy sauce, ¼ cup plus 1 tablespoon olive oil, honey, sesame oil, rice vinegar, garlic, crushed red pepper, ginger,salt, and pepper. Add tofu and toss until evenly coated. Let marinate for at least 10 minutes.
2. In separate medium bowl, toss the green beans with remaining olive oil, salt, and pepper.
3. Insert the divider and both crisper plates in the basket. Place tofu in Zone 1 (reserving any leftover marinade), and place green beans inZone 2. Insert basket in unit.
4. Select Zone 1, select AIR FRY, set the temperature to 350°F, and set time to 25 minutes. Select Zone 2, select ROAST, set temperature to 350°F, and set time to 22 minutes. Select SMART FINISH. Press START/PAUSE to begin cooking.
5. When the timer reaches 10 minutes, press START/PAUSE to pause cooking, remove basket from unit, and use silicone-tipped tongs to toss tofu and green beans. Reinsert basket and press START/PAUSE to resume cooking.
6. When cooking is complete, transfer vegetables to a bowl, top with crispy tofu, and drizzle with any remaining marinade.

SPICY ITALIAN SAUSAGE & VEGGIE SUBS

INGREDIENTS

• 1 medium yellow onion, peeled,
• thinly sliced
• 1 red bell pepper, thinly sliced,
• seeds removed
• 2 green bell peppers, thinly
• sliced, seeds removed
• 8 ounces Baby Bella mushrooms, sliced
• 2 tablespoons canola oil
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 8 spicy Italian sausage links
• 8 sub rolls

DIRECTIONS

1. Insert the divider and both crisper plates in the basket.
2. In a medium bowl, season onion, bell peppers, and mushrooms with oil, salt, and black pepper. Place mixture in Zone 1.
3. Place sausages in Zone 2. Insert basket in unit.
4. Select Zone 1, select AIRFRY, set temperature to 390 °F, and set time to 30 minutes. Select Zone 2, select AIRFRY, set temperature to 390 °F, and set time to 20 minutes. Select SMART FINISH. Press START/PAUSE to begin cooking.
5. When Zone 1 timer reaches 10 minutes, select START/PAUSE to pause cooking, remove basket from unit, and toss vegetables. Reinsert basket and press START/PAUSE to resume cooking.
6. When cooking is complete, remove basket from unit. Divide the vegetables between the buns, top with sausages, and serve.

TORTELLINI ALFREDO BAKE WITH ROASTED GARLIC BROCCOLI

INGREDIENTS

• 2 heads broccoli, cut in ½-inch florets (approx. 6 cups)
• 2 tablespoons olive oil
• 6 garlic cloves, peeled, minced 1 ½ teaspoons kosher salt, divided
• 2 jars (15 ounces each) alfredo sauce
• ¼ cup water
• 1 teaspoon ground black pepper 7 ounces shredded mozzarella, divided
• 2 pounds frozen cheese tortellini
• ¾ cup panko bread crumbs
• 3 sprigs fresh basil, torn

DIRECTIONS

1. Insert the divider and crisper plate in the Zone 1 basket only.

2. In a medium bowl, toss broccoli with oil, garlic, and ¾ teaspoon salt. Place broccoli in Zone 1.

3. In a separate medium bowl, whisk together alfredo sauce, water, ¾ teaspoon salt, pepper, and half the mozzarella cheese.
   Place the tortellini and prepared sauce in Zone 2 and mix until evenly combined. Top with remaining mozzarella and bread crumbs.

4. Select Zone 1, select ROAST, set temperature to 400° F, and set time to 25 minutes. Select Zone 2, select BAKE, set temperature to 350° F, and set time to 45 minutes. Select SMART FINISH. Press START/PAUSE to begin cooking.

5. When the timer reaches 10 minutes, press START/PAUSE to pause cooking, and use silicone-tipped tongs to toss the broccoli. Reinsert basket and press START/PAUSE to resume cooking.

6. When cooking is complete, tortellini should be al dente. Gently transfer to a serving dish, keeping most of the cheese and bread crumbs on top. Garnish with torn basil leaves and serve with broccoli.

EGGPLANT PARMESAN & GARLIC BREAD

INGREDIENTS

• 1 cup all-purpose flour
• 1 tablespoon kosher salt, divided
• 2 teaspoons ground black
• pepper, divided
• 3 large eggs
• 1 cup panko breadcrumbs
• 1 small eggplant, peeled, cut in 4
• slices (about ½ inch each)
• 4 tablespoons unsalted butter,
• softened
• 2 teaspoons minced garlic
• 1 teaspoon garlic powder
• ½ loaf Italian bread, sliced in half
• ½ cup marinara sauce
• 4 slices mozzarella cheese

DIRECTIONS

1. Insert the divider and both crisper plates in the basket.

2. To prepare a dredging station, combine the flour, 1 teaspoon salt, and 1 teaspoon pepper in a shallow dish. In a small bowl, whisk together the eggs. In a separate shallow dish, combine bread crumbs, 1 teaspoon salt and 1 teaspoon pepper.

3. One at a time, dredge the eggplant in the following order: flour, egg, breadcrumbs.
   Place the coated eggplant in Zone 1.

4. In a small bowl, combine butter, minced garlic, garlic powder, and 1 teaspoon salt. Spread the garlic butter on each bread half, then place the bread butter side up in Zone . Insert basket in unit. S Select ZONE 1, select AIR F RY, set temperature to 390° F, and set time to 22
   minutes. Select Zone 2, select AIR F RY, set the temperature to 350° F, and set time to 10 minutes.

5. Press SMART FINISH. Press START/ PAUSE to begin cooking.

6. When the timer reaches 7 minutes, press START/PAUSE to pause cooking, remove basket from unit, and top each eggplant slice with 2 tablespoons of marinara sauce and 1 slice of mozzarella. Reinsert basket and press START/PAUSE to resume cooking until cheese is melted.

7. When cooking is complete, cut garlic bread in strips and serve with eggplant.

ROASTED SALMON WITH PARMESAN ASPARAGUS

INGREDIENTS

• 3 tablespoons light brown sugar
• 2 tablespoons Montreal Seasoning
• 4 frozen salmon fillets, skin on (6 ounces each)
• 3 tablespoons canola oil, divided
• 2 pounds asparagus, ends trimmed
• Kosher salt, as desired
• Ground black pepper, as desired
• ¼ cup shredded Parmesan cheese, divided

DIRECTIONS

1. Insert the divider and both crisper trays in the basket.

2. In a small bowl, combine brown sugar and Montreal seasoning. Evenly coat each salmon fillet on all sides with 1 teaspoon oil and the prepared seasoning, then place fillets skin side down in Zone 1.

3. In a large bowl, toss asparagus with remaining oil, salt, and pepper, then place in Zone 2.
   Insert basket in unit.

4. Select Zone 1, select ROAST, set temperature to 375°F, and set time to 22 minutes. Select Zone 2, select Air F ry, set temperature to 390°F, and set time to 19 minutes. Select SMART FINISH. Press START/PAUSE to begin cooking.

5. When the Zone 2 timer reaches 7 minutes, press START/PAUSE to pause cooking. Remove basket from the unit and toss the asparagus. Reinsert basket and press START/ PAUSE to resume cooking.

6. When the Zone 2 timer reaches 2 minutes, press START/PAUSE to pause cooking, remove basket from unit, and sprinkle half the Parmesan cheese over the asparagus. Give the basket a light toss, then reinsert it and press START/PAUSE to resume cooking.

7. When cooking is complete, transfer salmon and asparagus to a serving plate. Sprinkle remaining Parmesan cheese over the asparagus and serve.

ROASTED SALMON WITH PARMESAN ASPARAGUS

INGREDIENTS

• 3 tablespoons light brown sugar
• 2 tablespoons Montreal Seasoning
• 4 frozen salmon fillets, skin on
• (6 ounces each)
• 3 tablespoons canola oil, divided
• 2 pounds asparagus, ends trimmed
• Kosher salt, as desired
• Ground black pepper, as desired
• ¼ cup shredded Parmesan
• cheese, divided

DIRECTIONS

1. Insert the divider and both crisper trays in the basket.

2. In a small bowl, combine brown sugar and Montreal seasoning. Evenly coat each salmon fillet on all sides with 1 teaspoon oil and the prepared seasoning, then place fillets skin side down in Zone 1.

3. In a large bowl, toss asparagus with remaining oil, salt, and pepper, then place in Zone 2. Insert basket in unit.

4. Select Zone 1, select ROAST, set temperature to 375°F, and set time to 22 minutes. Select Zone 2, select Air F ry, set temperature to 390°F, and set time to 19 minutes. Select SMART FINISH. Press START/PAUSE to begin cooking.

5. When the Zone 2 timer reaches 7 minutes, press START/PAUSE to pause cooking.  Remove basket from the unit and toss the asparagus. Reinsert basket and press START/
   PAUSE to resume cooking.

6. When the Zone 2 timer reaches 2 minutes, press START/PAUSE to pause cooking, remove basket from unit, and sprinkle half the Parmesan cheese over the asparagus. Give the basket a light toss, then reinsert it and press START/PAUSE to resume cooking.

7. When cooking is complete, transfer salmon and asparagus to a serving plate. Sprinkle remaining Parmesan cheese over the asparagus and serve.

BONELESS BARBECUE PORK  CHOPS WITH SQUASH & GREEN BEAN MEDLEY

INGREDIENTS

• 4 frozen boneless pork chops,
• 2 inches thick (5 ounces each)
• ½ cup barbecue sauce
• 1 pound green beans, trimmed, cut in half
• 2 pounds butternut squash, cut
• in ½-inch cubes
• 2 ½ tablespoons olive oil
• 1 tablespoon plus 2 teaspoons
• kosher salt, divided
• 1 ½ teaspoon ground black pepper

DIRECTIONS

1. Insert the divider and both crisper plates in the basket.

2. Season each pork chop with 1 teaspoon salt, then evenly cover one side with barbecue sauce.

3. In a medium bowl, toss green beans, squash, oil, 1 teaspoon salt, and pepper.

4. Place the pork chops in Zone 1 and the vegetables in Zone 2. Insert basket in unit.

5. Select Zone 1, select AIRFRY, set the temperature to 400°F, and set time to 35 minutes. Select Zone 2, select AIRFRY, set temperature t 400°F, and set timer to 1 hour. Select SMART
   F INISH. Press START/PAUSE to begin cooking.

6. Cooking is complete when the internal temperature of the pork chops reads 145°F on an instant-read thermometer. Allow pork to rest for 5 minutes, then serve with vegetables.

CRESCENT ROLL-UPS WITH TURKEY, SWISS CHEESE & MUSTARD

INGREDIENTS

• 1 tube (8 ounces) refrigerated crescent roll dough
• 3 tablespoons Dijon mustard, plus more if desired
• 8 slices deli turkey
• 8 slices Swiss cheese
• 1 tablespoon sesame seeds, optional

DIRECTIONS

1. Unroll the crescent dough and split into 8 triangles. Evenly spread 1 teaspoon mustard on each triangle, then top with 1 slice of turkey and 1 slice of cheese. Starting at the wide end, roll the dough and pinch the ends to seal.
2. Remove the divider and both crisper plates from the basket. Place crescent rolls in the basket. Brush the tops with remaining mustard, then sprinkle with sesame seeds. Insert basket in unit.
3. Select MEGAZONE, select BAKE, set temperature to 325°F, and set time to 30 minutes. Press START/PAUSE to begin cooking.
4.  When timer reaches 5 minutes, select START/ PAUSE to pause cooking, remove basket from unit, and flip roll-ups so the bottom sides are facing up. Reinsert basket and select START/ PAUSE to resume cooking.
5. When cooking is complete, remove roll-ups from basket and serve with more mustard or other desired condiments.

HONEY GARLIC MEATBALLS

INGREDIENTS

• 3 pounds frozen prepared Italian meatballs (½ ounce each)
• 8 cloves garlic, peeled, minced
• ½ cup honey
• ½ cup ketchup
• 2 tablespoons soy sauce

DIRECTIONS

1. Remove the divider from the basket and insert both crisper plates. Place the meatballs in the basket. Insert basket in unit.
2. Select MEGAZONE, select AIR FRY, set temperature to 400° F, and set time to 35 minutes. Press START/PAUSE to begin cooking.
3. In a medium bowl, combine all remaining ingredients.
4. When the timer reaches 15 minutes, press START/PAUSE to pause cooking, remove basket from unit, and shake meatballs. Reinsert basket and press START/PAUSE to resume cooking.
5. When the timer reaches 5 minutes, press START/PAUSE to pause cooking, transfer meatballs to the medium bowl, and toss to evenly coat in the sauce. Return meatballs to the basket and insert basket in unit. Press START/PAUSE to resume cooking.
6. When cooking is complete, transfer meatballs to a serving bowl and enjoy warm.

AIR FRYER DONUTS & DONUT HOLES

INGREDIENTS

• 1 can refrigerated flaky buttermilk biscuits
• ¼ cup (½ stick) unsalted butter, melted
• 1 cup granulated sugar
• 1 ½ tablespoons ground cinnamon

DIRECTIONS

1. Remove the divider from the basket and insert both crisper plates.
2. Remove the biscuits from the can, separate them, and place them on a cutting board. Use a 1-inch round biscuit cutter (or similarly sized bottle cap) to cut a hole in the center of each biscuit. Place all donuts in the basket. evenly spaced out. Insert basket in unit.
3. Select MEGAZONE, select AIR FRY, set temperature to 360° F, and set time to 10 minutes. Press START/PAUSE to begin cooking.
4. Place the melted butter in a small shallow bowl. In a separate small shallow bowl, combine the sugar and cinnamon.
5. When cooking is complete, remove donuts from basket and, one at a time, dip each side into the melted butter, then the cinnamon sugar.
6. Repeat steps 3 through 5 (reducing the cook time to 5 minutes) with the donut holes

RASPBERRY WHITE CHOCOLATE BLONDIES

INGREDIENTS

• ½ cup (1 stick) salted butter,
• melted
• 1 cup light brown sugar
• 2 large eggs
• 1 ½ teaspoons vanilla extract
• 1 cup all-purpose flour
• ½ teaspoon kosher salt
• ½ teaspoon baking powder
• 1 cup fresh or frozen raspberries
• ½ cup white chocolate chips
• Nonstick cooking spray

DIRECTIONS

1. In large bowl, combine butter, sugar, eggs, and vanilla until smooth. Stir in flour, salt, and baking powder until combined. Fold in raspberries and white chocolate chips. Set batter aside.
2. Remove the divider from the basket and insert both crisper plates. Grease an 11″ x 7″ baking dish with cooking spray, then place in the basket. Insert basket in unit.
3. Select MEGAZONE, select BAKE, set temperature to 300° F, and set time to 50 minutes. Press START/PAUSE to begin preheating (preheating will take 10 minutes).
4. When the timer reaches 40 minutes, press START/PAUSE to pause cooking, remove basket from unit, and pour batter into the baking dish. Reinsert basket and press START/PAUSE to begin baking.
5. When baking is complete, carefully remove baking dish and allow to cool before cutting into 12 pieces.

AIR-FRIED CHOCOLATE CREME COOKIES

INGREDIENTS

• 2 tubes (16 ounces each) refrigerated biscuit dough
• 16 chocolate creme sandwich cookies
• ½ cup powdered sugar
• 2 tablespoons whole milk
• 1 teaspoon vanilla extract

DIRECTIONS

1. Remove biscuits from the can, separate into 16 biscuits, and use your fingers or a rolling pin to flatten until ¼ inch thick.
2. Place a cookie in the center of each biscuit, then wrap the dough up over the cookie and seal closed.
3. Remove the divider from the basket and insert both crisper plates. Place all cookies in the basket, evenly spaced out. Insert basket in unit.
4. Select MEGAZONE, select AIR FRY, set temperature to 350 ° F, and set time to 8 minutes. Press START/PAUSE to begin cooking.
5. To prepare the glaze, in a small bowl whisk together the remaining ingredients.
6. When cooking is complete, remove cookies and allow to cool for 2 to 3 minutes before drizzling with the prepared glaze.

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