NINJA Foodi AG551UK Max Health Grill and Air Fryer Datasheet

AG551UK Max Health Grill and Air Fryer

Please make sure to read the enclosed Ninja® instructions prior to using your unit.
Health Grill & Air Fryer
Mouthwatering recipes & charts for unlimited possibilities

Your guide to grilling like a pro
Welcome to the Ninja® Foodi® Max Health Grill and Air Fryer recipe guide.
From here, you’re just a few pages away from recipes, tips and tricks and helpful hints.
Now open the lid and let’s get grilling.

Recipe List

Marinades

11

Spice Rubs

12

Dipping Sauces

13

Kickstarter Recipes

14

Grilled sirloin steaks

and asparagus

14

Mains

16

Beef

16

Beef Wellington

16

Cheese stuffed burger

17

Chicken

18

Honey Mustard & Barbecue

Glazed Chicken Breasts

18

Cajun chicken kebabs

20

Mustard rubbed half chicken

22

Lamb

24

Butterflied leg of lamb

24

Pork

26

Grilled breakfast

26

Sausage plait

28

Fish

29

Whole salmon

29

Vegetarian

30

Falafels

30

Snacks & Sides

32

Roasted vegetables

32

Dauphinoise potatoes

33

Spicy sweet potato wedges

34

Sea Salt focaccia

35

Cooking charts

38

Recipe Key
We’ve tagged recipes with these icons to help find the right one for you.

Digital Cooking Probe

10 minutes or less

Gluten-free

Dairy-free

Frozen to chargrilled
K
Keto

Child-friendly food
V
Vegetarian

Cyclonic Grilling
TECHNOLOGY
Perfectly cook food on the inside and char-grill every side with super hot Cyclonic Grilling Technology. The grilling chamber gives you the fast, juicy, char-grilled results you want by combining a unique, high density grill plate
with cyclonic air that circulates rapidly around food.
Now with the Smart Cook System you can achieve the perfect level of cook without the guesswork.

O GUESSWOR Leave-in probe

N S

K P

Smart Cook SYSTEM

Auto shuts off

ER

F

when
ECT

done
RES

U

LT

Grilled favourites
Quick and easy meals
Cheese Stuffed Burgers, page 17

No-flip grilling
No more falling apart
Whole Fillet of Salmon, page 29

Perfect cooking
No guesswork
Grilled Sirloin Steaks with Asparagus, page 14

Grilled thrills
Make the unexpected
Sea Salt Focaccia, page 36

Frozen to chargrilled
No thawing required
Honey Mustard & Barbecue Glazed Chicken Breasts, page 18

More flavour. Less smoke.
After hundreds of hours of recipe testing, our chefs have paired your favourite foods with a recommended temperature setting
that will maximise grill flavours while minimising smoke.

LO
200°C
Best for bacon and sausages, and when using thicker barbecue sauces.

MED
230°C
Best for frozen meats and batches of marinated ingredients.

Always use recommended oils
For less smoke, use oils with a high smoke point, like vegetable, coconut, grapeseed or avocado oil instead of olive oil.
If you choose to cook ingredients at a higher temperature with olive oil, it may result in more smoke.

HI
250°C
Best for steaks, chicken and burgers.

MAX
260°C
Best for vegetables, fruit, fresh and frozen seafood and pizza.

12
MINS
Grilled Breakfast
Page 19
4

30
MINS
Honey Mustard & Barbecue Glazed Chicken
Page 18

11
MINS
Grilled Sirloin Steak & Asparagus
Page 14

13
MINS

Corn on the Cob
Page 40

Questions? ninjakitchen.co.uk

5

Perfectly done with the Digital Cooking Probe.
Never under or over cook again.
Sensor 2 Sensor 1
Dual Sensor Technology
The leave-in Digital Cooking Probe continuously monitors temp in two places for more accurate cooking results. The Ninja® Foodi® Max Health Grill & Air Fryer lets you know when it’s time to take your
food off the grill and let it rest.
For more information on how to use the probe refer to the instruction booklet.
6

How to place the probe

Once you’ve selected your cooking function, cooking temperature, protein type and how you would like it cooked, insert the Digital Cooking Probe
into the thickest part of your protein while the grill is preheating.

FOOD TYPE
Steaks Pork chops Lamb chops Chicken breasts Burgers Tenderloins Fish fillets

PLACEMENT
· Insert probe horizontally into the centre of the thickest part of the meat.
· Make sure the tip of the probe is inserted straight into the centre of the meat, not angled toward the bottom or top of it.
· Make sure the probe is close to (but not touching) the bone and away from any fat or gristle.
NOTE: The thickest part of the meat may not be the centre. It is important that the end of the probe hits the thickest part so desired results are achieved.

CORRECT

INCORRECT

Whole chicken

· Insert probe horizontally into the thickest part of the breast, parallel to, but not touching, the bone.
· Make sure the top reaches the centre of the thickest part of the breast and doesn’t go all the way through the breast into the cavity.

DO NOT use the probe with frozen protein or for cuts of meat less than 1.5cm thick or for meat on the bone like chicken drumsticks or ribs.

Questions? ninjakitchen.co.uk

7

Ninja® Beef Cooking Guide
Everyone’s idea of the cooking scale differs. This guide shows you what you can expect from each of our preset beef cook settings.

1

2

RARE

3

4

MEDIUM RARE

5

6

MEDIUM

7

8

MEDIUM WELL

9 WELL

Carry-over cooking
Did you know? Meat keeps cooking when you remove it from the grill.
To prevent overcooking, the unit will beep right before your food reaches the desired set cook level, taking carry-over cooking into account.
Transfer meat to a plate with the probe still inserted and allow protein to carry-over cook and rest for 3­5 minutes.
Skipping carry-over cooking and cutting into food right away may result in a rarer level of cook.

8

Reasons meat might cook differently
No two pieces of meat are alike and, for that reason, they’ll never cook the same. That’s why we recommend paying close
attention to the sizes of meat listed in our cooking charts. Here are some more tips to ensure a great cooking experience.

Cut size
Meats come in different shapes and sizes, which require different cooking times. If you are cooking different sizes, probe the smaller piece first as this one will cook faster than the larger piece.
For cuts 5cm or thicker (e.g., filet mignon) we recommend selecting the lower temperature setting within the level of cook you require (e.g., Rare 1 instead of Rare 2).

Meat temperature
For your convenience, cooking charts were created for use with cold meat, straight from the fridge.
For even juicier results If time permits, let meat come to room temperature for about 30 minutes before cooking for a more juicy centre.

Questions? ninjakitchen.co.uk

9

Flavour-Building
Tasty Marinades, Zesty Spice Rubs, and Irresistible Dipping Sauces
For the following recipes, add all ingredients to a bowl and mix well.
These marinades and spice rubs call for coarse salt– ensure you use that and not fine-grain salt.
Use spice rubs liberally. Season meat or vegetables generously and allow to sit at room temperature for 30 minutes before grilling–this will promote evenness and faster cooking.
Frozen to chargrilled
When grilling frozen meats, baste them liberally and consistently with the marinade of your choosing.
To get the best textures and flavours from frozen meat, season it with your favourite spice rub before grilling.

Marinades
MAKES: APPROX. 250ML | MARINATING TIME: 2-12 HOURS | STORE: REFRIGERATE FOR UP TO 4 DAYS

Teriyaki Marinade
80ml soy sauce 80ml water
80g dark brown sugar 3 tablespoons rice wine vinegar
1 tablespoon honey 2 cloves garlic, peeled, minced

Garlic & Herb Marinade
60ml extra virgin olive oil
60ml apple cider vinegar
10g fresh herbs (like parsley, rosemary, oregano,
thyme, or sage), chopped
5 cloves garlic, peeled, minced
Juice of 1 lemon (about 3 tablespoons juice)
1 teaspoon ground black pepper
1 teaspoon salt

TIP When using marinated foods on the Grill function, we recommend using Medium and when using thicker marinades/sauces using LO.

Simple Steak Marinade
60ml Worcestershire sauce 60ml soy sauce
60ml balsamic vinegar 2 tablespoons Dijon mustard 3 cloves garlic, peeled, minced
1 teaspoon ground black pepper 1 teaspoon salt

Questions? ninjakitchen.co.uk

11

Spice Rubs
MAKES: APPROX. 240G | SEASON: GENEROUSLY STORE: UP TO 6 MONTHS IN AN AIRTIGHT CONTAINER AWAY FROM LIGHT AND HEAT

Dipping Sauces
MAKES: APPROX. 240ML | STORE: REFRIGERATE FOR UP TO 4 DAYS

Easy BBQ Spice Rub
Best for poultry, beef, prawns, cauliflower, broccoli, carrots
60g dark brown sugar 28g smoked paprika 3 tablespoons ground
black pepper 2 tablespoons salt 2 teaspoons garlic powder 2 teaspoons onion powder

Everyday Spice Rub
Best for poultry, beef, pork, lamb, veal, seafood, vegetables
3 tablespoons chilli powder 2 tablespoons white sugar
1 tablespoon salt 1 tablespoon ground cumin
1 tablespoon ground black pepper
1 tablespoon dried oregano

Dry Herb Rub
Best for poultry, pork, lamb, seafood, vegetables 1 tablespoon salt
1 tablespoon dried thyme 1 tablespoon dried rosemary 1 tablespoon dried oregano 1 teaspoon mustard powder
1 teaspoon ground black pepper
1 teaspoon crushed red pepper

12

Flavour-Building 101

Chimichurri Sauce
Best for poultry, beef, pork, fish, vegetables
1/2 bunch fresh coriander (about 15g), chopped
1/2 bunch fresh parsley (about 15g), chopped
5 cloves garlic, peeled, minced
1 small shallot, peeled, chopped
Zest and juice of 1 lemon (about 80ml juice)
60 ml extra virgin olive oil
1 teaspoon ground black pepper
salt, as desired

Lemony-Garlic Chilli Mayo
Best for poultry, beef, pork, lamb, veal, seafood, vegetables
240ml mayonnaise
Juice of 1/2 lemon (about 2 tablespoons juice)
1 tablespoon paprika 1 teaspoon garlic powder
salt, as desired

Jamaican Jerk Ketchup
Best for poultry, beef, prawns
240ml ketchup
3 tablespoons dry jerk seasoning
1 ripe banana, peeled, mashed

Questions? ninjakitchen.co.uk

13

Kickstarter Recipe Grilled Sirloin Steaks
with Asparagus

PREP: 10 MINUTES | PREHEAT: APPROX. 10 MINUTES | COOK: BASED ON DESIRED OUTCOME | MAKES: 4 SERVINGS
K

INGREDIENTS

4 uncooked Sirloin steaks (280g each)
3 tablespoons vegetable oil, divided

Sea salt, as desired Ground black pepper, as desired 2 bunches asparagus, trimmed

DIRECTIONS

Plug probe into unit. Insert grill plate in unit and close lid. Select GRILL. The unit will default to HI, which is the correct temperature setting for this recipe. Select PRESET. Select BEEF, use the arrows to the left of the display to set desired cook level. Press START/STOP to begin preheating.

While unit is preheating, brush each steak on all sides with 1/2 tablespoon vegetable oil, then season with salt and pepper, as desired. Toss asparagus with remaining vegetable oil, then season with salt and pepper, as desired.

Insert probe horizontally into the centre of one of the steaks (see probe placement instructions on page 7).

14

Kickstarter Recipe

When unit beeps to signify it has preheated, place steaks on grill plate, gently pressing them down to maximise grill marks. Close lid over the probe cord. When unit beeps and the display reads FLIP, use siliconetipped tongs to flip the steaks. Close lid to continue cooking.

When unit beeps to signal the steaks are almost done cooking. Then transfer steaks to a plate or cutting board and allow to rest for 5 minutes.

While steaks are resting, place asparagus on grill grate. Select GRILL and set to HI. Use the arrows to the right of the display to set the time to 4 minutes. Press START/ STOP to begin. Skip preheat by pressing the PREHEAT button.

When cooking and resting are complete, remove probe from steaks. Slice steaks and serve with asparagus.

Questions? ninjakitchen.co.uk

15

BEEF WELLINGTON

K

PREP: 15 MINUTES | PREHEAT: APPROX. 5 MINUTES | COOK: 18 MINUTES | MAKES: 3­4 SERVINGS

INGREDIENTS
320g ready rolled butter puff pastry 1 tablespoon olive oil 500g filet of beef Ground black pepper to taste 75g smooth chicken liver pâté 1 egg, beaten for glazing

DIRECTIONS
1 Line crisper basket with baking parchment. Unrollpastry and cut off one third. If necessary, roll out a third of the pastry, just slightly larger than the length and width of the beef fillet. Place on crisper basket and prick well with a fork. Chill in the fridge for 15 minutes.
2 Insert cooking pot in unit and close lid. Select BAKE, set temperature to 180°C and set time to 8 minutes. Select START/STOP to begin preheating.
3 When the unit beeps to signify it has preheated, place crisper basket in cooking pot. Close lid and cook for 8 minutes, or until brown and crisp. Remove from the oven and allow to cool.
4 Heat 1 tablespoon oil in a large pan over a high heat. Season the beef with freshly ground black pepper, then put in the pan and sear for 1 minute on each side, until browned all over. Set aside to cool.
5 Place cooled beef on top of pastry. Cover top and sides with pâté. Lay the remaining rolled out pastry over the top, tucking it under the pastry base to secure. Slice any trimmings into lengths and lay over the top to create a diamond effect, then brush the pastry all over with the beaten egg.

16

Mains | Beef

6 Plug probe into unit. Insert pot into unit and close lid. Select ROAST, set temperature to 180°C, then select PRESET. Use the arrows to the right of the display to select BEEF, then arrows on left to select MED RARE or your preferred doneness. Select START/STOP to begin preheating.
7 While unit is preheating, insert probe into centre of beef see probe placement instructions on page 7).
8 When unit beeps to signify it has preheated, place beef in crisper basket, in the pot. Close lid over probe cord.
9 When unit beeps to signal the beef is almost done cooking, use oven gloves to remove probe from the beef. Then transfer beef wellington to a board and allow to rest up to 10 minutes before serving.

CHEESE STUFFED BURGERS

K

PREP: 15 MINUTES | PREHEAT: APPROX. 7 MINUTES | COOK: BASED ON DESIRED FINISH | MAKES: 6 SERVINGS

INGREDIENTS
1kg minced beef 3 teaspoons dried mixed herbs 2 teaspoons garlic powder 1 teaspoon onion salt Salt freshly ground black pepper to taste 3 cheese slices 6 burger buns Condiments, as desired
Mains | Beef

DIRECTIONS
1 In a large bowl, mix together beef with herbs and spices. Divide the beef into 12 10cm patties. Place half of a slice of cheese, folded in half, into the centre of 6 of the patties. Place the remaining 6 patties on top of the cheese and compress to seal the cheese inside. Refrigerate for 30 minutes.
2 Plug probe into unit. Insert grill plate in unit and close lid. Select GRILL. The unit will default to HI, this is the correct temperature setting for this recipe. Select PRESET. Select BEEF, use the arrows to the left of the display to set MED WELL. Select START/STOP to begin preheating.
3 While unit is preheating insert probe horizontally into the center of one of the patties (see probe placement instructions on page 7).
4 When unit beeps to signify it has preheated, place patties on grill plate. Close lid over the cord.
5 Cook burgers, without flipping, until the unit beeps to signal they have reached your desired doneness. Use oven gloves to remove probe from burger and remove burgers from unit.
6 If desired, toast the buns directly on the grill plate by selecting GRILL, setting temperature to HI and setting time to 1 minute. Enjoy burgers with condiments and toppings of your choice.

TIP When shaping your burgers, use your thumb to make a 1.5cm indent in the centre of each patty. This will help the burgers keep their shape uniform during cooking.

Questions? ninjakitchen.co.uk

17

HONEY MUSTARD & BARBECUEGLAZED CHICKEN BREASTS
PREP: 5 MINUTES | PREHEAT: APPROX. 9 MINUTES | COOK: 27­30 MINUTES | MAKES: 6 SERVINGS

INGREDIENTS
6 frozen boneless, skinless chicken breasts (230g) 3 tablespoons vegetable oil, divided Sea salt, as desired Ground black pepper, as desired 240ml honey mustard sauce 240ml barbecue sauce
TIP Check the internal temperature of the chicken breasts by inserting the probe. Then press and hold the MANUAL button.

DIRECTIONS
1 Insert grill plate in unit and close lid. Select GRILL, set temperature to MED, and set time to 30 minutes. Select START/STOP to begin preheating.
2 While unit is preheating, evenly brush each chicken breast with a 1/2 tablespoon vegetable oil. Then season with salt and pepper, as desired.
3 When the unit beeps to signify it has preheated, place chicken breasts on grill plate. Close lid and cook for 10 minutes.
4 While chicken is cooking, combine the two sauces and mix until thoroughly incorporated. After 10 minutes, flip chicken. Close lid to continue cooking for 5 minutes.
5 After 5 minutes, liberally baste chicken with the sauce mixture, flip over, and liberally baste the other side. Close lid to continue cooking for 5 minutes.
6 After 5 minutes, repeat step 5. Close lid and cook for 7 more minutes.
7 If necessary, baste chicken again and cook for 3 more minutes or until centremost point of chicken reaches an internal temperature of 75°C.
8 When cooking is complete, remove chicken from unit and let rest for 5 minutes before serving.
9 When cooking is complete, remove chicken from unit and let rest for 5 minutes before slicing on the slant. Serve with salad.

18

Mains | Chicken

Questions? ninjakitchen.co.uk

19

CAJUN GRILLED CHICKEN

K

AND PEPPER KEBABS

PREP: 15 MINUTES | MARINATE: 1 HOUR | PREHEAT: APPROX. 6 MINUTES | COOK: 10 MINUTES | MAKES: 6 SERVINGS

INGREDIENTS
4 tablespoons sunflower oil 2 tablespoons lime juice 2 teaspoons ground cumin 2 teaspoons ground coriander 2 teaspoons paprika 1 teaspoon oregano ½ teaspoon chilli flakes Salt and freshly ground black pepper, to taste 600g chicken thighs, cut into 2.5cm cubes 1 red pepper, cut into quarters, deseeded and cut in 2.5cm pieces 1 yellow pepper, cut into quarters, deseeded and cut in 2.5cm pieces 1 green pepper, cut into quarters, deseeded and cut in 2.5cm pieces 2 small red onions, peeled and cut into 2.5cm pieces
YOU WILL ALSO NEED: 6 wooden skewers, soaked in water for 30 minutes

DIRECTIONS
1 In a mixing bowl, combine oil, lime juice, cumin, coriander, paprika, oregano, chilli flakes, salt and black pepper to taste. Add chicken cubes and mix to coat. Cover and leave to marinate in fridge for at least 1 hour.
2 Insert grill plate in unit and close lid. Select GRILL, set temperature to MED and set time to 10 minutes. Select START/STOP to begin preheating.
3 While unit is preheating, assemble the skewers in the following order until they’re almost full: chicken, pepper and onion. Ensure ingredients are pushed almost completely down to the end of the skewers. Reserve any marinade for brushing.
4 Once the unit has beeped to signify it has preheated, place kebabs on grill plate. Close lid.
5 When unit beeps and the display reads FLIP halfway through cooking, open lid baste exposed side of kebabs with marinade. Using silicone tongs, flip skewers and baste again. Close lid to continue cooking.
6 Cooking is complete when chicken reaches an internal temperature of 75°C. Open lid and remove skewers. Place kebabs on a platter and serve with rice or salad.

TIP If you prefer a vegetarian version, swap chicken for tofu and cook for 6 minutes.

20

Mains | Chicken

22

Mains | Fish

MUSTARD-RUBBED HALF CHICKEN

K

WITH ROASTED ROOT VEGETABLES

PREP: 10 MINUTES | PREHEAT: APPROX. 4 MINUTES | COOK: 48 MINUTES | MAKES: 4­6 SERVINGS

INGREDIENTS
MUSTARD CHICKEN 90ml Dijon mustard 90ml vegetable oil 1 teaspoon sea salt ½ teaspoon ground black pepper 1 teaspoon dried oregano 1 teaspoon dried Italian seasoning ½ lemon, zest and juice 1.8kg whole chicken cut in half or 1.8kg whole spatchcocked chicken
ROASTED VEGETABLES 800g mixture of root vegetables like carrots, parsnips, potatoes, turnips, cut into 4-5cm lengths 1 tablespoon fresh thyme leaves ½ teaspoon sea salt

DIRECTIONS
1 In a bowl, mix all ingredients except chicken. Coat chicken on all sides with mustard rub and reserve.
2 Plug probe into unit. Insert pot into unit and close lid. Select ROAST, set temperature to 180°C, then select PRESET. The unit will default to CHICKEN WELL, to cook to a food safe temperature. Select START/STOP to begin preheating.
3 While unit is preheating, insert probe into centre of chicken breast (see probe placement instructions on page 7).
4 When unit beeps to signify it has preheated, place chicken, skin-side down, in the pot. Close lid over probe cord.
5 When unit beeps to signal the chicken needs to be flipped, turn chicken over, coat with more rub and add vegetables, making sure they are coated in the hot fat mixture. Sprinkle with thyme leaves and sea salt. Close lid to continue cooking.
6 When unit beeps to signal the chicken is done cooking, use oven mitts to remove probe from the chicken. Then transfer chicken to a cutting board and allow to rest covered for 10 minutes before serving.
7 Meanwhile, check if the vegetables are cooked enough, if not, select ROAST, set temperature to 180°C and set time to 10 minutes. Select preheat to cancel. Select START/STOP to begin.
8 Once the vegetables are cooked, serve with chicken.

Mains | Chicken

Questions? ninjakitchen.co.uk

23

BUTTERFLIED LEG OF LAMB WITH PARMENTIER POTATOES
PREP: 15 MINUTES | PREHEAT: APPROX. 3 MINUTES | COOK: 50 MINUTES | MAKES: 4 SERVINGS

INGREDIENTS
1 kg boned leg of lamb 2 garlic cloves, peeled and cut into slivers Fresh rosemary sprigs 1 tablespoon sunflower oil Salt, as desired and freshly ground black pepper to taste 900g potatoes, scrubbed

DIRECTIONS
1 Tie lamb into a neat round shape with cooking twine for even cooking. Use the sharp point of knife to make deep slits into lamb skin and insert slivers of garlic and rosemary sprigs. Season to taste.
2 Plug probe into unit. Insert cooking pot in unit, add oil and close lid. Select ROAST. Select PRESET. Select LAMB, use the arrows to the left of the display to set MED WELL. Select START/ STOP to begin preheating.
3 When the unit beeps to signify it has preheated, place in lamb. Insert probe horizontally into thickest part of lamb (see probe placement instructions on page 7). Close lid.
4 Cut potatoes into 2cm cubes, rinse in water to remove starch, drain and pat dry.
5 After 25 minutes turn lamb over and add potatoes, rosemary sprigs and seasoning. Make sure the potatoes are tossed in oil. Close lid.
6 When unit beeps to signal cooking is complete. Use oven gloves to remove probe from lamb, remove the lamb and leave to rest for 10 minutes.
7 Check if the potatoes are brown enough, if not, select ROAST, set temperature to 180°C and set time to 5-10 minutes. Select PREHEAT to bypass preheating. Select START/STOP to begin.
8 Serve potatoes with lamb.

Mains | Lamb

Questions? ninjakitchen.co.uk

25

GRILLED BREAKFAST

K

PREP: 5 MINUTES | PREHEAT: APPROX. 4 MINUTES | COOK: 10­12 MINUTES | MAKES: 4 SERVINGS

INGREDIENTS
4 mini Portabello or large chesnut mushrooms 1 teaspoon olive oil 8 sausages 4 rashers thick smoked back bacon 2 large tomatoes, halved Serve with fried eggs and baked beans

DIRECTIONS
1 Insert grill plate in unit and close lid. Select GRILL, set temperature to LO and set time to 12 minutes. Select START/STOP to begin preheating.
2 While unit is preheating, brush mushrooms with oil.
3 Once the unit has beeped to signify it has preheated, place sausages and mushrooms on grill plate. Close lid.
4 When unit beeps and the display reads FLIP halfway through cooking, open lid, flip sausages over, add bacon rashers and tomatoes. Close lid to continue cooking.
5 Cooking is complete when sausages reach an internal temperature of 75°C. Serve breakfast with eggs and baked beans if desired.

Mains | Pork

27

SAUSAGE PLAIT

K

PREP: 15 MINUTES | PREHEAT: APPROX. 2 MINUTES | COOK: 30 MINUTES | MAKES: 6 SERVINGS

INGREDIENTS
400g pork sausagemeat 2 heaped tablespoons caramelised onion chutney 1 tablespoon fresh sage leaves, chopped 250g puff pastry Salt and ground black pepper to taste 1 egg, beaten for glazing

DIRECTIONS
1 Insert cooking pot in unit and close lid. Select BAKE, set temperature to 160°C and set time to 30 minutes. Select START/STOP to begin preheating.
2 While unit is preheating, place sausagemeat, chutney, sage leaves, salt and pepper to taste into a large bowl. Mix together thoroughly. Form into a thick sausage about 22cm long.
3 Line crisper basket with baking parchment. On a lightly floured surface, roll out the pastry to a 24cm x 30cm rectangle and place in the crisper basket.
4 Arrange the sausagemeat in the middle, leaving a 2.5cm gap at each end. Using a sharp knife, cut diagonal strips, spaced 5cm apart, along the length of the pastry.
5 Fold up the ends and then plait alternate strips of the pastry to neatly cover the sausage filling. Trim the excess pastry and brush all over with the beaten egg.
6 When the unit beeps to signify it has preheated, place crisper basket in cooking pot. Close lid and cook for 30 minutes.
7 When cooking is complete, serve hot or cold with a salad.

WHOLE FILLET OF SALMON WITH LEMON MAYONNAISE
PREP: 10 MINUTES | PREHEAT: APPROX. 7 MINUTES | COOK: WELL DONE OR DESIRED FINISH | MAKES: 4 SERVINGS

INGREDIENTS
1 uncooked salmon fillet (600g), skin on 1 tablespoon olive oil Sea salt, as desired Ground black pepper, as desired 1 lemon thinly sliced 1 tablespoon fresh lemon juice 100ml mayonnaise 2 tablespoons Dijon mustard 1 garlic clove, peeled and minced 1 tablespoon fresh parsley, chopped

DIRECTIONS
1 Plug probe into unit. Insert grill plate in unit and close lid. Select GRILL. The unit will default to HI, this is the correct temperature setting for this recipe. Select PRESET. Select FISH, use the arrows to the left of the display to set WELL DONE. Select START/STOP to begin preheating.
2 While unit is preheating, coat salmon skin with oil. Flip and season the flesh with salt and pepper and place lemon slices in a row down the centre.
3 When unit beeps to signify it has preheated, place salmon on grill plate skin side down and close lid. Insert probe horizontally into thickest part of salmon (see probe placement instructions on page 7).
4 Meanwhile, in a medium bowl, combine lemon juice, mayonnaise, mustard, garlic, salt and pepper. Set aside.
5 When unit beeps and the display reads FLIP halfway through cooking, do not flip the salmon, instead, spoon the mayonnaise mixture in a thin layer over the top (flesh side of the fillet). Close lid to continue cooking.
6 When unit beeps to signal cooking is complete. Use oven gloves to remove probe from salmon. Remove the salmon and serve with any remaining mayonnaise and garnish with chopped parsley.

28

Mains | Pork

Mains | Fish

Questions? ninjakitchen.co.uk

29

30

Snacks & Sides

FALAFELS

V

PREP: 10 MINUTES + 30 MINUTES CHILLING TIME | PREHEAT: 2 ½ MINUTES | COOK: 20 MINUTES | MAKES: 6 SERVINGS

INGREDIENTS
FALAFELS 2 tablespoons sunflower oil 1 large onion, peeled and cut into 8 2 garlic cloves, peeled 2 (400g) can chickpeas, drained and rinsed 15g fresh coriander, leaves and stalks 1 small egg 2 teaspoons ground cumin 2 teaspoons ground coriander ½-1 teaspoon chilli powder 40g gram flour ½ teaspoon salt Cooking spray or sunflower oil for spraying

DIRECTIONS
1 Place all falafel ingredients into a food processor and pulse until fairly smooth but still a bit coarse.
2 Using an ice cream scoop or wet fingers form mixture into 18 balls. Place on baking parchment on a baking tray and chill falafels in fridge for at least 30 minutes to firm up. Spray the crisper basket with oil. Place falafels into the basket.
3 Insert cooking pot in unit and close lid. Select BAKE, set temperature to 180°C and set time to 20 minutes. Select START/STOP to begin preheating.
4 Spray or brush falafels with oil. When the unit beeps to signify it has preheated, place the crisper basket into the pot and close the lid. Check the falafels after about 15 minutes.
5 Once cooking is complete, serve falafels hot or cold with sauce.

TIP Serve with Tahini sauce and to combine with Spicy Sweet Potato Wedges on pg 35.
Mains | Vegetarian

Questions? ninjakitchen.co.uk

31

ROASTED VEGETABLES

V

WITH HERBS

PREP: 10 MINUTES | PREHEAT: APPROX. 3 MINUTES | COOK: 20 MINUTES | MAKES: 6 SERVINGS

INGREDIENTS
300g butternut squash, peeled and cut into 3cm chunks 300g courgettes, cut on slant into 1.5cm slices 100g thick asparagus tips 2 red peppers, deseeded and cut into thick slices 2 small red onions, peeled and halved 2 garlic cloves, peeled and crushed 2 tablespoons olive oil 2 tablespoons fresh thyme, chopped 1 tablespoon fresh rosemary, chopped Salt and freshly ground black pepper to taste 4 tomatoes

DIRECTIONS
1 Insert cooking pot in unit and close lid. Select ROAST, set temperature to 180°C and set time to 20 minutes. Select START/STOP to begin preheating.
2 While unit is preheating, place all vegetables, except tomatoes into a large bowl. Add oil, herbs and garlic. Then season with salt and pepper, as desired. Toss together until all vegetables are coated.
3 When the unit beeps to signify it has preheated, place coated vegetables in cooking pot. Close lid and cook for 20 minutes.
4 After 10 minutes, stir vegetables and tomatoes. Close lid to continue cooking for 10 minutes.
5 When cooking is complete, serve immediately.

DAUPHINOISE POTATOES

PREP: 15 MINUTES | PREHEAT: NONE | COOK: 50 MINUTES | MAKES: 6 SERVINGS

INGREDIENTS
1kg potatoes, peeled 2 garlic cloves, peeled 50g butter 300ml double cream 200ml whole milk ½ teaspoon grated nutmeg Salt and ground black pepper to taste 150g Gruyere cheese, grated Thyme sprigs to garnish

DIRECTIONS
1 Cut potatoes into thin slices, (this can be done in a food processor or by a mandolin) and keep soaked in water.
2 Use peeled garlic to rub the inside of cooking pot, all over. Cut remaining garlic into slivers. Lightly butter the cooking pot over the bottom and sides. Cut the remaining butter into little cubes.
3 Mix double cream, milk and nutmeg together and pour a little into the cooking pot.
4 Drain potatoes. Layer the potato slices into dish with garlic, butter, salt and pepper. Pour over cream mixture. Sprinkle over cheese.
5 Select BAKE, set temperature to 150°C and set time to 50 minutes. Select START/STOP to begin and skip preheating by pressing PREHEAT. Place cooking pot in unit. Close lid.
6 When cooking is complete, garnish with thyme sprigs and let it stand for a few minutes before serving hot as an accompaniment to meats.

32

Mains | Snacks & Sides

Mains | Snacks & Sides

Questions? ninjakitchen.co.uk

33

SPICY SWEET POTATO WEDGES

V

PREP: 15 MINUTES | PREHEAT: 2 ½ MINUTES | COOK: 20 MINUTES | MAKES: 6 SERVINGS

INGREDIENTS
600g sweet potatoes 2 tablespoons cornflour 3 tablespoons olive oil 1 tablespoon fresh rosemary, chopped 1 teaspoon sweet paprika 1/4 teaspoon cayenne pepper 1 garlic clove, crushed Salt and ground black pepper to taste Chopped parsley for garnish

DIRECTIONS
1 Scrub potatoes and cut into wedge shapes around 1cm thick.
2 Insert cooking pot in unit and close lid. Select AIR FRY, set temperature to 200°C and set time to 20 minutes. Select START/STOP to begin preheating.
3 While unit is preheating. Place cut sweet potatoes in a large bowl, dust with cornflour, as thin a coating as possible. Shake or brush off extra cornflour and place on plate. Discard any extra cornflour out of bowl too. Add the olive oil, rosemary, paprika, cayenne pepper, garlic, salt and black pepper into bowl and mix together. Place potatoes back in bowl and toss potatoes in oil together.
4 Place in the crisper basket.
5 When the unit beeps to signify it has preheated, place crisper basket in cooking pot. Close lid and cook for 20 minutes.
6 When cooking is complete, serve hot garnished with parsley.

35

Mains | Snacks & Sides

SEA SALT FOCACCIA

V

PREP: 15 MINUTES + PROVING TIME APPROXIMATELY ONE HOUR | PREHEAT: 2 ½ MINUTES COOK: 15 MINUTES | MAKES: 6 SERVINGS

INGREDIENTS
400g strong plain flour 1 sachet fast action/easy bake yeast 11/4 teaspoons salt 3 tablespoons extra virgin olive oil, divided 250ml-300ml tepid water Flaked sea salt, for sprinkling
TIP Add extra flavour by topping it with rosemary, sliced onion, halved cherry tomatoes and olives.
Mains | Snacks & Sides

DIRECTIONS
1 In a large mixing bowl, place the flour, yeast, salt, 2 tablespoons olive oil and gradually mix in water with your hands until the dough starts to form a ball. It may be a bit sticky.
2 Turn out onto a floured surface and knead for ten minutes until the dough is smooth.
3 Line the crisper basket with baking parchment coming about 5cm up the sides. It doesn’t need to be neat and perfect. Take the dough and place it into the crisping basket, spreading it out roughly to the corners. (It will spread further and fill the basket as it proofs).
4 Cover the crisper basket with cling film and leave to proof at room temperature for a minimum 1 hour or until double in size.
5 Insert cooking pot in unit and close lid. Select BAKE, set temperature to 180°C and set time to 15 minutes. Select START/STOP to begin preheating.
6 Drizzle oil over the surface of the focaccia. Use both hands to dimple the dough all over the surface by digging the finger tips in. Sprinkle with sea salt flakes.
7 When the unit beeps to signify it has preheated, place the crisper basket into the pot and close the lid. Check the focaccia after about 12 minutes. It will sound hollow when tapped if cooked and should be nicely browned on top. When the focaccia is cooked, carefully lift the crisping basket out of the unit and remove the focaccia on the baking parchment. Transfer the focaccia onto a cooling rack, removing the parchment from under it. Serve hot or warm.

Questions? ninjakitchen.co.uk

37

Grill Chart
INGREDIENT POULTRY Chicken breasts Chicken mini fillets Chicken thighs Chicken wings Duck breasts Turkey burgers BEEF Burgers Filet mignon Flat iron or flank steak Sirloin Ribeye Rump Skirt T-bone PORK, LAMB Baby back ribs Bacon Hot dogs Lamb chops Pork chops Loin Steaks Pork fillet tenderloins Sausages

38

Cooking Charts

AMOUNT Chart times are intended to cook poultry all the way through to an internal temperature of 75°C 6 boneless breasts (200-250g each) 9 fillets (900g) 8 boneless thighs (100g each) 14 wings (1kg) 4 breasts, 800g 6 burgers, 1.5cm thick Chart times are intended to cook beef to medium doneness with an internal temperature of 63°C 4 burgers (up to 125g each), 2cm thick 6 steaks (170-230g each), 3cm thick 1 steaks (500-700g each), 3cm thick 4 steaks (225-280g each), 2cm thick 3 steaks (225-280g each), 2cm thick 3 steaks (225-280g each), 2cm thick 4 steaks (280-340g each), 2cm thick 2 steaks (400-500g each), 3cm thick Chart times are intended to cook pork, lamb all the way through to an internal temperature of 75°C 1 rack, divided in half (10­13 bones) 8 rashers, thick cut 15 hot dogs (750g) 8 chops (550g) 4 thick-cut, bone-in chops (250g each) 6 steaks (120g each) 2 whole fillets (350g-500g each) 12 sausages

TIP Use the digital probe with the proteins in the charts below to cook to your preference without worrying about cook times.

TEMP

COOK TIME

INSTRUCTIONS

HIGH HIGH HIGH HIGH HIGH HIGH

16­20 mins 7­8 mins 10­12 mins 9­10 mins 13-14 mins 5­9 mins

Flip halfway through cooking Flip halfway through cooking Flip halfway through cooking Flip halfway through cooking Flip halfway through cooking No need to flip

HIGH HIGH HIGH HIGH HIGH HIGH HIGH HIGH

7­9 mins 7­12 mins 11­15 mins 9­12 mins 9­12 mins 9­12 mins 7­11 mins 9­12 mins

No need to flip Flip halfway through cooking Flip halfway through cooking Flip halfway through cooking Flip halfway through cooking Flip halfway through cooking Flip halfway through cooking Flip halfway through cooking

HIGH LOW HIGH HIGH HIGH HIGH HIGH LOW

20­22 mins 5­8 mins 3­5 mins 4­5 mins 13­17 mins 4­5 mins 15­20 mins 7­10 mins

Flip halfway through cooking No need to flip Flip halfway through cooking Flip halfway through cooking Flip halfway through cooking Flip halfway through cooking Flip halfway through cooking Flip halfway through cooking

TIP For less smoke, we recommend cleaning the splatter guard after every use.

Questions? ninjakitchen.co.uk

39

Grill Chart, continued

INGREDIENT SEAFOOD Cod or haddock Halibut King size prawns Salmon fillet Scallops Seabass Tuna FROZEN POULTRY Chicken breasts Chicken thighs Turkey burgers FROZEN BEEF Sirloin Burgers FROZEN PORK Sausages FROZEN SEAFOOD Cod Halibut Salmon Prawns FROZEN VEGGIE BURGERS Veggie burgers

AMOUNT Chart times are intended to cook seafood all the way through to an internal temperature of 75°C 6 fillets (125g each) 6 fillets (110-170g each) 560g (46 pieces) 6 fillets (110g each) 38 (600g) 4 fillets (380g) 4 steaks (110-170g each) Chart times are intended to cook poultry all the way through to an internal temperature of 75°C 6 boneless breasts (200g each) 6 bone-in thighs (850g) 6 patties (110-170g each) Chart times are intended to cook beef all the way through to an internal temperature of 75°C 4 steaks (350-400g), 3cm thick 6 frozen burgers (750g) Chart times are intended to cook pork all the way through to an internal temperature of 75°C 12 sausages (600g) Chart times are intended to cook seafood all the way through to an internal temperature of 75°C 6 fillets (90g each) 6 fillets (170g each) 6 fillets (90g each) 450g jumbo (approx 46 count)
4

TEMP
MAX MAX MAX MAX MAX MAX MAX
MED MED MED
MED MED
LOW
MAX MAX MAX MAX
HIGH

TIP For less smoke, we recommend cleaning the splatter guard after every use.

COOK TIME
4­6 mins 4­6 mins 1­3 mins 6­8 mins 5­8 mins 6­8 mins 6­8 mins
22­25 mins 25­28 mins 11­13 mins
18­26 mins 10 mins
9­12 mins
6­8 mins 10­12 mins 6­8 mins 3­4 mins
7-9 mins

INSTRUCTIONS
No need to flip No need to flip Pat dry, season No need to flip Pat dry, season No need to flip No need to flip
Flip 2 or 3 times while cooking Flip 2 or 3 times while cooking Flip halfway through cooking, if desired
Flip 2 or 3 times while cooking Flip 2 or 3 times while cooking
Flip 2 or 3 times while cooking
No need to flip Flip halfway through cooking, if desired Flip halfway through cooking, if desired No need to flip
Flip halfway through cooking, if desired

40

Cooking Charts

Questions? ninjakitchen.co.uk

41

Grill Chart, continued

INGREDIENT VEGETABLES Asparagus Aubergine Bell peppers Brussel sprouts Carrots Corn on the cob Courgette Mushrooms Onions, white or red (cut in half) Onions, white or red (sliced) Portobello mushrooms Tomatoes FRUIT Avocado Lemons & Limes Mango Melon Pineapple Stone fruit (such as peaches & plums) BREAD & CHEESE Bread (such baguettes & ciabattas) Halloumi cheese

AMOUNT
400g 500g 4 (750g) 1kg 1kg 4 2­3 (500g) 750g 6 (600g) 3 6 (350-450g) 6­10 (360g)
Up to 3 avocados 5 4­6 6 spears (10-15cm each) 6­8 slices or spears 4­6
30-40cm loaf 700g-1kg

PREPARATION
Whole, trim stems Cut in 5cm pieces, season Cut in quarters, season Whole, trim stems Peel, cut in 5cm pieces, season Whole ears, remove husks Cut in quarters lengthwise, season Cut in half, season Peel, cut in half, season Peel, cut in 2.5cm slices, season Drizzle with oil, brush with oil, season Cut in half, season
Cut in half, remove pit Cut in half lengthwise, press down on grill plate Press down gently on grill plate Press down gently on grill plate Cut in 5cm pieces Cut in half, remove pit, press down on grill plate
Hand-cut, 4cm slices, brushed with vegetable oil Cut in 3cm slices

TEMP
MAX MAX MAX MAX MAX MAX MAX MAX HIGH HIGH MAX MAX
MAX MAX MAX MAX MAX MAX
MAX MAX

TIP For less smoke, we recommend cleaning the splatter guard after every use.

COOK TIME
5­8 mins 8-10 mins 6­9 mins 12­16 mins 10-12 mins 7­10 mins 10-12 mins 5­7 mins 7 mins 6-8 mins 7­9 mins 7 mins
4­5 mins 4­5 mins 4­6 mins 4­6 mins 7­10 mins 3-5 mins
2­3 mins 2­4 mins

INSTRUCTIONS
No need to flip Flip halfway through cooking Flip halfway through cooking Flip halfway through cooking No need to flip Flip halfway through cooking Flip halfway through cooking No need to flip Flip halfway through cooking Flip halfway through cooking Flip halfway through cooking No need to flip
No need to flip No need to flip No need to flip No need to flip Flip 2 or 3 times while cooking No need to flip
No need to flip No need to flip

42

Cooking Charts

Questions? ninjakitchen.co.uk

43

Air Fry Chart

INGREDIENT VEGETABLES Asparagus Beetroot Bell peppers Brussel sprouts Butternut squash Carrots Cauliflower Corn on the cob Courgette Green beans Kale (for crisps) Mushrooms Parsnip
Potatoes, King Edward
Potatoes, sweet
POULTRY Chicken breasts
Chicken thighs
Chicken wings

AMOUNT
2 bunches 8 small or 6 large (1kg) 5 (750g) 1kg 1.5kg 1kg 800g 6 1kg 1kg 225g 700g 500g 1.5kg 1kg 1kg 6 whole (185-250g each) 750g 6 whole (185-250g each)
4 breasts 6 thighs 6 thighs 1.5kg (drumettes and flats)

PREPARATION
Whole, trim stems Whole Cut in quarters deseeded, season Cut in half, remove stems Cut in 2.5-5cm pieces Peel, cut in 1cm pieces Cut in 2.5cm florets Whole ears, remove husks Cut in quarters lengthwise, then cut in 2.5cm pieces Trim Tear in pieces, remove stems Cut in quarters Peel, cut in 1cm pieces Cut in 2.5cm wedges Hand-cut fries, thin Hand-cut fries, thick Pierce with fork 3 times Cut in 2.5cm chunks Pierce with fork 3 times
None Bone in Boneless Bone in

*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.

44

Cooking Charts

Use these cook times as a guide, adjusting to your preference.

TOSS IN OIL

TEMP

COOK TIME

2 Tsp None 1 Tbsp 1 Tbsp 2 Tbsp 1 Tbsp 2 Tbsp 1 Tbsp 1 Tbsp 1 Tbsp None 2 Tbsp 1 Tbsp 2 Tbsp 1/2­3 Tbsp, vegetable oil 1/2­3 Tbsp, vegetable oil None 1 Tbsp None

200°C 200°C 200°C 200°C 200°C 200°C 200°C 200°C 200°C 200°C 150°C 200°C 200°C 200°C 200°C 200°C 200°C 200°C 200°C

6-7 mins 30-40 mins 18­22 mins 15­18 mins 15­18 mins 12­14 mins 9-11 mins 12­15 mins 15­18 mins 10­12 mins 10­12 mins 10 mins 10­12 mins 22-25 mins 18­22 mins 20­24 mins 32­38 mins 15­20 mins 25­30 mins

Brushed with oil Brushed with oil Brushed with oil 1 Tbsp

190°C 200°C 200°C 200°C

18­22 mins 22­28 mins 18­22 mins 22­26 mins

For best results, shake or toss often.
We recommend frequently checking your food
and shaking or tossing it to ensure desired results.
Shake your food
OR
Toss with silicone-tipped tongs

Questions? ninjakitchen.co.uk

45

Air Fry Chart, continued

INGREDIENT PORK Bacon
Pork chops
Pork tenderloins Sausages FROZEN FOODS Breaded Mushrooms Chicken burgers Chicken goujons Chicken nuggets Chips (French fries) Chips Fish fillets (in batter) Fish Fingers Hash Browns Chips (chunky) Onion Rings Potato wedges Prawn tempura Roast potatoes Scampi in breadcrumbs Sweet potato fries Vegan nuggets Vegan sausages

AMOUNT
6 thick cut rashers (220g) 3 thick-cut, bone-in chops 6 boneless chops 2 tenderloins 12 sausages
300g, 17 mushrooms 6 burgers (125g each) 22 goujons (total 540g) 900g (approx 60 nuggets) 500g 1kg 4 fillet (440g) 1 box (10 fingers) 900g 500g 375g 500g 16 prawns (total 280g) 700g 440g 500g 24 nuggets (476g) 12 sausages (total 540g)

46

Cooking Charts

PREPARATION
None Bone in Boneless Whole None
None None None None None None None None None None None None None None None None None None

Use these cook times as a guide, adjusting to your preference.

TOSS IN OIL

TEMP

COOK TIME

None Brush with oil Brush with oil Brush with oil None

180°C 190°C 190°C 190°C 200°C

6­7 mins 14 mins 14­17 mins 25­30 mins 8­10 mins

None None None None None None None None None None None None None None None None None None

170°C 200°C 190°C 200°C 200°C 200°C 200°C 200°C 180°C 180°C 200°C 180°C 190°C 200°C 200°C 190°C 200°C 180°C

12­14 mins 14­15 mins 12­15 mins 17­22 mins 10­12 mins 15 mins 11 mins 7­10 mins 20 mins 15­18 mins 8­9 mins 15­18 mins 9­10 mins 15­18 mins 8­9 mins 18­20 mins 10 mins 8 mins

For best results, shake or toss often.
We recommend frequently checking your food
and shaking or tossing it to ensure desired results.
Shake your food
OR
Toss with silicone-tipped tongs

Questions? ninjakitchen.co.uk

47

Dehydrate Chart
INGREDIENTS FRUITS & VEGETABLES Apples Asparagus Aubergine Bananas Beetroot Fresh herbs Ginger root Mangoes Mushrooms Pineapple Strawberries Tomatoes MEAT, POULTRY, FISH Beef jerky Chicken jerky Turkey jerky Salmon jerky

PREPARATION
Core removed, cut in 3mm slices, rinsed in lemon water, patted dry Cut in 2.5cm pieces, blanched Peeled, cut in 3mm slices, blanched Peeled, cut in 3mm slices Peeled, cut in 3mm slices Rinsed, patted dry, stems removed Cut in 3mm slices Peeled, cut in 3mm slices, pit removed Cleaned with soft brush (do not wash) Peeled, cored, cut in 3mm – 1.25cm slices Cut in half or in 1.25cm slices Cut in 3mm slices or grated; steam if planning to rehydrate
Cut in 6mm slices, marinated overnight Cut in 6mm slices, marinated overnight Cut in 6mm slices, marinated overnight Cut in 6mm slices, marinated overnight

Use these cook times as a guide, adjusting to your preference.

TEMP

DEHYDRATE TIME

60°C 60°C 60°C 60°C 60°C 60°C 60°C 60°C 60°C 60°C 60°C 60°C

6­8 hours 6­8 hours 6­8 hours 6-8 hours 6­8 hours 4 hours 6 hours 6­8 hours 6­8 hours 6­8 hours 6­8 hours 6­8 hours

70°C 70°C 70°C 70°C

5­7 hours 5­7 hours 5­7 hours 3­5 hours

48

Cooking Charts

Questions? ninjakitchen.co.uk

49

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