NINJA 4.7L Air Fryer User Guide

NINJA 4.7L Air Fryer

Specifications

• Product Name: Air Fryer
• Manufacturer: Ninja
• Website: www.ninjakitchen.co.uk
• Dietary Key: Nut-Free, Gluten-Free, Dairy-Free

Product Usage Instructions

Roast Function

• Function: Roast foods traditionally made in an oven.
• Accessory Required: Crisper Plate
• Temperature: Adjust temp as needed
• Time: Set time in minutes and press START/STOP to begin

Reheat Function

Function: Perfect for reviving your leftovers.
Accessory Required: Crisper Plate

Dehydrate Function

• Function: Gently and slowly remove moisture from foods to create delicious homemade snacks.
• Accessory Required: Crisper Plate
• Temperature: Adjust temp as needed
• Time: Set time in minutes and press START/STOP to begin

Freq uently Asked Questions (FAQ):

• Q: How do I prevent overcooking with the air fryer?
  A: The unit will automatically pause cooking when the drawer is removed and will resume cooking when the drawer is replaced, preventing overcooking.

• Q: What should I do if I am cooking less food than the recipe calls for?
  A: Remember to reduce the cook time. If you’re cooking a bit more, increase the cook time. Check food  frequently.

Please make sure to read the enclosed Ninja® Owner’s Guide prior to using your unit.

Quick start guide

TIPS & TRICKS COOKING CHARTS 15 CHEF-CREATED RECIPES

AIR FRY

CRISPER PLATE
The crisper plate promotes overall browning.
We recommend using it every time you air fry.

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

www.ninjatestkitchen.co.uk

USING YOUR AIR FRYER’S FUNCTIONS

The Ninja® Air Fryer circulates super-hot air around your food to remove moisture from its surface to give it that golden-brown, crispy finish.

AIR FRY TIPS & TRICKS

Air Fry Cooking Chart

• 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.

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

For best results,  shake or toss often.
We recommend frequently checking your food and shaking or tossing it to ensure desired results.

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

For best results, shake or toss often.
We recommend frequently checking your food and shaking or tossing it to ensure desired results.

Roast Cooking Chart

Dehydrate Chart

SAUSAGE ROLLS

PREP: 15 MINUTES | COOK: 12 MINUTES | MAKES: 12 SERVINGS PROGRAM: AIR FRY

INGREDIENTS

• 350g good quality sausage meat
• 1 tablespoon wholegrain mustard
• 1 tablespoon freshly chopped sage leaves or 1 teaspoon dried sage leaves
• Sea salt and ground black pepper, as desired
• 1 x 320g ready rolled puff pastry, room temperature
• 1 large egg, beaten
• 1-2 teaspoons poppy seeds

DIRECTIONS

1. In a medium bowl, mix sausage meat, mustard,  sage, salt and pepper.
2. Unroll pastry and cut in half lengthways.
3. Divide sausage meat in two and roll each into a  long sausage shape the same length as pastry.
4. Place rolled sausage meat onto pastries. Brush  long edge of pastry with water and seal pastry around sausage meat. Using a floured sharp knife, cut each sausage into 6 pieces. On the top of each piece, cut a flew slashes into the pastry.
5. Insert a crisper plate in drawer. In an even layer, add sausage rolls to drawer. Brush sausage rolls with beaten egg and sprinkle poppy seeds over. Insert drawer into unit.
6. Select AIR FRY, set temperature to 170°C and set time to 12 minutes. Select START/STOP to begin cooking.
7. When cooking is complete, remove from drawer and serve hot or cold.

CAULIFLOWER BUFFALO BITES WITH RANCH DRESSING

PREP: 10 MINUTES | COOK: 27 MINUTES | MAKES: 4 SERVINGS PROGRAM: AIR FRY

INGREDIENTS

• 150g plain flour
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and ground black pepper, as desired
• 250ml milk of choice
• 100g panko breadcrumbs
• 500g cauliflower, cut into
• 5cm florets
• Cooking spray
• 30ml sunflower oil
• 90ml Buffalo sauce

RANCH DRESSING

• 100ml mayonnaise
• 50ml milk of choice
• 1 tablespoon fresh chopped
• parsley
• 1 tablespoon fresh chopped chives
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

DIRECTIONS

1. I n a large bowl, add flour, onion powder, garlic powder, cumin, paprika, salt and pepper. Gradually whisk in milk until a smooth batter is formed. In a separate large bowl, add breadcrumbs.
2. One at a time, dip cauliflower florets into batter until evenly coated, shaking off any excess. Then place in the breadcrumbs and toss until well coated, pressing to adhere, if necessary.
3. Insert crisper plate in drawer, then evenly coat with cooking spray. Place cauliflower bites in drawer, spray with cooking spray, then place drawer into unit.
4. Select AIR FRY, set temperature to 170°C and set time to 15 minutes. Select START/STOP to begin cooking.
5. While cauliflower cooks, prepare the Buffalosauce. In a small bowl, whisk the oil and Buffalo sauce together.
6. When cooking is complete, remove the drawer from the unit and using a silicone brush, cover each cauliflower floret with Buffalo sauce.
7. Reinsert the drawer in the unit. Select AIR FRY, set temperature to 170°C, and set time to 12 minutes. Select START/STOP to begin cooking.
8. When cooking is complete, serve the Buffalo cauliflower bites with ranch dressing.

TIP To make this recipe dairy-free or vegan, use vegan mayonnaise and plant- based milk in the ranch dressing.

STUFFED AUBERGINE WITH MOZZARELLA

PREP: 20 MINUTES | COOK: 30 MINUTES | MAKES: 4 SERVINGS PROGRAM: ROAST & AIR FRY

INGREDIENTS

• 2 small aubergines (approx.
• 500-600g), stalk trimmed, cut
• in half lengthwise
• 1 tablespoon olive oil
• Sea salt and ground black
• pepper, as desired
• 100g tomato and basil sauce
• 150g cherry tomatoes, cut in quarters
• 10 large basil leaves, chopped
• 150g mozzarella, cut in cubes
• 25g grated Parmesan or vegetarian equivalent

DIRECTIONS

1. Brush the flesh of the aubergine with olive oil, then season with salt and pepper.
2. Insert crisper plate in drawer, place aubergines cut side down on the crisper plate and insert drawer in unit.
3. Select ROAST, set temperature to 190°C and set time to 20 minutes. Select START/STOP to begin cooking.
4. When cooking is complete, transfer the aubergines to a board and lightly hollow out the flesh with a spoon. Place the flesh in a large bowl along with the tomato and basil sauce, cherry tomatoes, mozzarella, basil, salt and pepper and mix until evenly combined. Evenly fill the aubergines with the prepared mixture and top with Parmesan cheese.
5. Place the stuffed aubergines on the crisper plate, filling side up and insert drawer into unit.
6. Select AIR FRY, set temperature to 200°C and set time to 12 minutes. Select START/STOP to begin cooking.
7. When cooking is complete, serve stuffed aubergines with salad, pasta or crusty bread.

CHICKEN NUGGETS WITH HONEY MUSTARD DIPPING SAUCE
PREP: 20 MINUTES | COOK: 22 MINUTES | MAKES: 4 SERVINGS PROGRAM: AIR FRY

INGREDIENTS

• 3 eggs
• 2 teaspoons yellow mustard
• 1 tablespoon hot sauce
• Sea salt and ground black
• pepper, as desired
• 75g plain flour
• 2 teaspoons paprika
• 1 teaspoon onion salt
• 1 teaspoon garlic powder
• 150g corn flakes, crushed
• 600g chicken breast, cut into
• 4cm cubes
• Nonstick cooking spray

DIPPING SAUCE

• 50g mayonnaise
• 50g Greek yogurt
• 2 tablespoons Dijon mustard
• 1-2 tablespoons honey
• Dash of hot sauce, optional

DIRECTIONS

1. In a shallow bowl, beat the eggs, mustard, hot sauce, salt and pepper together until evenly combined. In a separate shallow bowl, combine the flour, seasonings, salt and pepper. In a third shallow bowl, place crushed corn flakes.
2. Working in batches, place chicken pieces in flour mixture and tap to remove any excess flour. Then place chicken in egg mixture and evenly coat. Finally, place chicken in cornflakes and toss until evenly coated. Repeat with any remaining chicken, then liberally spray all sides with cooking spray.
3. Insert crisper plate in drawer, place chicken nuggets in an even layer on the crisper plate and insert drawer into unit.
4. Select AIR FRY, set temperature to 180°C and set time to 22 minutes. Select START/STOP to begin cooking.
5. When 10 minutes remain, remove drawer and shake or turn chicken with silicone-tipped tongs. Reinsert drawer to resume cooking.
6. To prepare the honey mustard dipping sauce, in a small bowl, combine all sauce ingredients.
7. When cooking is complete, serve chicken nuggets with the honey mustard dipping sauce.

TIP For a different coating on the nuggets, substitute crushed cornflakes for dried breadcrumbs in step 1.

WELSH RAREBIT

INGREDIENTS

• 2 slices white bread
• 100g Cheddar cheese, grated
• 1 egg yolk
• 1 teaspoon chopped fresh chives
• ½ teaspoon Worcestershire sauce
• ½ teaspoon English mustard powder
• 1 tablespoon beer or milk
• Sea salt and ground black pepper, as desired

DIRECTIONS

1. Insert crisper plate in drawer then place bread slices on crisper plate. Insert drawer into unit.
2. Select AIR FRY, set temperature to 170°C and set time to 4 minutes. Select START/STOP to begin cooking.
3. While bread is toasting, in a small bowl, mix together cheese, egg yolk, chives, Worcestershire sauce, mustard powder and beer or milk, salt and pepper.
4. When the toast is done cooking, remove toast= from drawer. The toast should be golden brown.
5. Spread cheese mixture over toast. Place toast on crisper plate and insert drawer into unit. Select AIR FRY, set temperature to 170°C and set time to 4 minutes. Select START/STOP to begin cooking.
6. When cooking is complete, remove toast and serve immediately.

TIP If you prefer a vegetarian/vegan dish, remove the Worcestershire sauce.

HOMEMADE CHIPS

PREP: 10 MINUTES | COOK: 20-25 MINUTES | MAKES: 4 SERVINGS PROGRAM: AIR FRY

INGREDIENTS
500g King Edward, Maris Piper or Rooster potatoes, peeled, cut into long chips, 1 ½cm thick
1-3 tablespoons vegetable oil

DIRECTIONS

1. Soak cut potatoes in cold water for 30 minutes to remove excess starch. Drain well, then pat with a paper towel until very dry.
2. large bowl, add chips and oil and toss to combine. Use at least 1 tablespoon oil. For crispier results, use up to 3 tablespoons oil.
3. iInsert crisper plate in drawer and place chips on the crisper plate. Select AIR FRY, set temperature to 200°C and set time to 25 minutes. Select START/STOP to begin.
4. After 10 minutes, remove drawer from unit and shake chips or toss them with silicone-tipped tongs. Reinsert drawer to resume cooking.
5. Check chips after 20 minutes. For crispier chips, continue cooking for up to 25 minutes.
6. When cooking is complete, serve immediately with your favourite sauce.

TIP Use at least 1 tablespoon oil when air frying home made chips. For crispier results, use up to 3 tablespoons oil.
TIP Shaking the chips is key for getting them crisp and golden brown, so shake or toss with silicone-tipped tongs frequently.

STICKY BBQ CHICKEN WINGS

PREP: 5 MINUTES | MARINATE: 1 HOUR | COOK: 24 MINUTES MAKES: 4 SERVINGS | PROGRAM: AIR FRY

INGREDIENTS

• 1kg chicken wings
• 120ml barbecue sauce
• 1 tablespoon oil

DIRECTIONS

1. In a large bowl, toss chicken wings with barbecue sauce and oil. Cover and refrigerate for 1 hour.
2. Insert crisper plate in drawer, place wings on top  and insert drawer into unit.
3. Select AIR FRY, set temperature to 180°C and  set time to 24 minutes. Select START/STOP to begin.
4. When 13 minutes remain, remove drawer from unit and shake wings or toss them with silicone-tipped tongs. Reinsert drawer to resume cooking.
5. When cooking is complete, remove wings from drawer and enjoy.

TOFU STEAKS WITH CHILLI VEGETABLES

PREP: 10 MINUTES | MARINATE: 30 MINUTES | COOK: 14 MINUTES MAKES: 2 SERVINGS | PROGRAM: AIR FRY

INGREDIENTS

• 4 tablespoons BBQ sauce
• 1 tablespoon peanut butter
• 1 tablespoon soy sauce
• 2 tablespoons sunflower oil
• 400g firm tofu, drained,
• pat dry, cut into 4 thick slices
• 300g mixed vegetables, mange
• tout, asparagus, broccoli, baby corn
• 2 tablespoons chilli oil
• Sea salt and ground black
• pepper, as desired

DIRECTIONS

1. In a small bowl, mix BBQ sauce, peanut butter, soy sauce and oil together. Spread marinade over tofu and leave for 30 minutes for the flavours to develop.
2. Meanwhile, in a large bowl, toss vegetables with chilli oil, salt and pepper.
3. Insert crisper plate in drawer. Place vegetables in an even layer on crisper plate. Arrange tofu on top of vegetables. Insert drawer into unit.
4. Select AIR FRY, set temperature to 180°C and set time to 14 minutes. Select START/STOP to begin cooking.
5. When cooking is complete, serve tofu with vegetables.

TIP If you don’t have chilli oil, simply add pinch of chilli flakes to olive oil and mix.

SPICE-RUBBED CHICKEN BREASTS WITH CHIMICHURRI

PREP: 15 MINUTES | COOK: 25 MINUTES | MAKES: 4 SERVINGS PROGRAM: ROAST

INGREDIENTS

• 1 tablespoon sea salt
• 1 tablespoon ground paprika
• 1 teaspoon chilli flakes
• 1 tablespoon fennel seeds
• 1 teaspoon ground black pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 4 x 200g chicken breasts
• Olive oil, for brushing

CHIMICHURRI

• 60ml olive oil
• 30g fresh coriander leaves
• 30g bunch fresh parsley leaves
• 1 shallot, peeled, cut in quarters
• 4 garlic cloves, peeled
• Zest and juice of 1 lemon
• 1 teaspoon sea salt

DIRECTIONS

1. In a small bowl, stir together all dried spices.
2. Pat the chicken breasts dry, brush with oil and season them liberally on all sides with spice mixture.
3. Insert crisper plate in drawer and place chicken on top. Insert drawer into unit. Select ROAST, set temperature to 180°C and set time to 25 minutes. Select START/STOP to begin.
4. While chicken is cooking, combine the chimichurri ingredients in a food processor and process until finely minced, being careful not to over-process.
5. Cooking is complete when internal temperature reaches 75°C. Remove drawer from unit and let cool for 5 minutes, then serve with a generous amount of chimichurri.

TERIYAKI BEEF & BROCCOLI

PREP: 5 MINUTES | MARINATE: 30 MINUTES | COOK: 18 MINUTES MAKES: 2-3 SERVINGS | PROGRAM: ROAST

INGREDIENTS

• 1 large garlic clove, peeled, sliced
• 1 red chilli, deseeded, finely sliced
• 500g sirloin steak, thinly sliced
• 250ml teriyaki sauce, divided
• 350g broccoli, cut in 2 ½cm florets
• 1 tablespoon vegetable oil
• 1 teaspoon sea salt
• 1 teaspoon ground black pepper
• 1 tablespoon toasted sesame
• seeds, for serving

DIRECTIONS

1. In a large bowl, mix together garlic, chillies, steak and half of the teriyaki sauce. Let marinate in the fridge for at least 30 minutes or up to 24 hours. After marinating, strain beef and discard excess sauce.
2. In a large bowl, toss the broccoli with the vegetable oil, salt and pepper. Add to beef mixture and toss together.
3. Insert crisper plate into drawer and place beef mixture on top. Insert drawer into unit. Select ROAST, set temperature to 190°C and set time to 18 minutes. Select START/STOP to begin.
4. When 8 minutes remain, remove drawer and toss beef and broccoli. Reinsert drawer to continue cooking.
5. When cooking is complete, serve immediately with remaining teriyaki sauce and sprinkled with sesame seeds.

TIP To make this recipe gluten free, use a gluten-free  teriyaki sauce.

GREEK MEATBALLS WITH TZATZIKI

PREP: 20 MINUTES | MARINATE: 10 MINUTES | COOK: 12 MINUTES MAKES: 4 SERVINGS | PROGRAM: AIR FRY

INGREDIENTS

• 500g 10% lamb mince
• 1 small onion, peeled, finely chopped
• 1 garlic clove, peeled, minced
• 1 tablespoon flat leaf parsley
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 large egg, beaten
• 25g panko breadcrumbs
• Sea salt and ground black
• pepper, as desired
• 100g feta cheese, crumbled, divided

TZATZIKI

• ½ cucumber, peeled, halved, deseeded
• Pinch of salt
• 150g Greek yoghurt
• 1 garlic clove, peeled, crushed
• Zest and juice of ½ lemon
• 2 tablespoons olive oil
• 10g mint leaves, finely chopped
• Ground black pepper, as desired

DIRECTIONS

1. To make the tzatziki, grate the cucumber into long strips. Place a sieve over a medium bowl and add cucumber strips and a pinch of salt into the sieve. Set aside for 10 minutes.
2. In a small bowl, add yoghurt, garlic, lemon zest and juice, oil, mint, and pepper.
3. In a medium bowl, add mince, onion, garlic, herbs, spices, egg, salt and pepper. Mix together then divide mixture into 12 equal pieces. With wet hands, roll mince mixture into balls.
4. Insert a crisper plate in drawer. Add meatballs in an even layer to drawer. Insert drawer into unit.
5. Select AIR FRY, set temperature to 200°C and set time to 12 minutes. Select START/STOP to begin cooking. When 6 minutes remain, remove drawer and flip the meatballs over. Reinsert drawer to continue cooking.
6. When cooking is complete, remove meatballs from drawer and serve hot sprinkled with feta cheese and tzatziki on the side.

HERBED PORK FILLET, ROASTED VEGETABLES & APPLE

PREP: 20 MINUTES | MARINATE: 2–4 HOURS | COOK: 35 MINUTES | MAKES: 2-3 SERVINGS PROGRAM: ROAST

INGREDIENTS

• 1 pork fillet (550-600g) 90ml olive oil, divided
• 1 ½ tablespoons red wine vinegar
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon honey
• 1 garlic clove, peeled, crushed
• 1 teaspoon dried fennel seeds
• Sea salt and ground black pepper, as desired
• 1 small aubergine, cut in 2 ½cm pieces
• 2 plum tomatoes, quartered
• 1 small courgette, sliced in half moons
• 1 medium red onion, peeled, cut in
• 2 ½cm pieces
• 1 red pepper, deseeded, diced into 3cm pieces
• 1 apple, peeled, cored and cut into chunks
• 2 garlic cloves, peeled, minced
• 10g fresh basil, torn into pieces

DIRECTIONS

1. Place the pork fillet into a shallow dish. In a clean jam jar, add 50ml of olive oil, vinegar, parsley, honey, crushed garlic, fennel seeds, salt and pepper. Cover and shake until emulsified. Pour marinade over pork then cover and refrigerate for 2 to 4 hours.
2. In a large bowl, toss aubergine, tomatoes, courgette, red onion, red pepper, apple, minced garlic, remaining oil, basil, salt, and pepper.
3. Insert crisper plate in drawer. Arrange vegetable mixture in an even layer on crisper plate. Place pork on top of vegetables and insert drawer into unit.
4. Select ROAST, set temperature to 190°C, and set time to 35 minutes. Select START/STOP to begin cooking.
5. When 15 minutes remain, remove drawer and using silicone-tipped tongs, flip pork and toss vegetables. Reinsert drawer in unit to continue cooking.
6. When cooking is complete, let pork rest for 5 minutes before slicing and serving with vegetables.

MUSTARD AND BROWN SUGAR-CRUSTED  RIB EYE STEAKS

PREP: 5 MINUTES | COOK: 12 MINUTES | MAKES: 2 SERVINGS PROGRAM: AIR FRY

INGREDIENTS

• 1 tablespoon soft light
• brown sugar
• 1 ½ teaspoons English
• mustard powder
• ½ teaspoon sea salt
• Pinch of ground black pepper
• 2 x 230g rib eye steaks, room temperature
• Green salad, for serving

DIRECTIONS

1. In a small bowl, combine sugar, mustard powder, salt and pepper. Evenly coat the steaks on both sides by pressing the seasoning into the surface.
2. Insert crisper plate in drawer in the upper position, place steaks in an even layer on crisper plate and insert drawer into unit.
3. Select AIR FRY, set temperature to 200°C and set time to 12 minutes. Select START/STOP to begin cooking.
4. When 4 minutes remain, remove drawer from unit and using silicone-tipped tongs, flip steaks.
5. When cooking is complete, transfer the steaks to plates and allow them to rest for a few minutes. Serve the steaks with a green salad.

TIP This recipe cooks steak to a medium result. For a rarer result, cook for 2 minutes less. For a more well-done result, cook for 2 minutes longer.

LEMON & HERB  PANKO CRUSTED COD

PREP: 5 MINUTES | COOK: 10-12 MINUTES | MAKES: 4 SERVINGS PROGRAM: AIR FRY

INGREDIENTS

• 4 x 125g cod loin fillets
• 1 teaspoon sea salt, divided, plus
• more as necessary
• 80g panko breadcrumbs
• 50g butter, melted
• 2 tablespoons fresh parsley,
• finely chopped
• Zest and juice of 1 lemon
• ½ teaspoon ground black pepper

DIRECTIONS

1. Season each cod fillet on both sides with ½ teaspoon salt.
2. In a small bowl, add salt, breadcrumbs, butter, parsley, lemon zest, lemon juice and pepper and mix until the breadcrumbs are thoroughly coated. Generously pack the top of each cod fillet with the breadcrumb mixture, pressing down to adhere.
3. Insert crisper plate in drawer, place the fillets breaded side up on the crisper plate and insert drawer into unit.
4. Select AIR FRY, set temperature to 170°C and set time to 12 minutes. Select START/STOP to begin cooking.
5. When 2 minutes remain, check if the cod is cooked. If needed, cook for an additional 2 minutes.
6. When cooking is complete, internal temperature will read 65°C. Remove fillets and serve immediately.

TOFFEE BREAD PUDDING

PREP: 10 MINUTES | CHILL: 10 MINUTES | COOK: 20 MINUTES MAKES: 4 SERVINGS | PROGRAM: ROAST

INGREDIENTS

• 250ml milk 4 eggs
• 50g caster sugar
• ¼ teaspoon ground cinnamon
• ½ teaspoon vanilla extract
• ¼ teaspoon sea salt
• 300g slightly stale bread, cut in
• 2 ½cm cubes
• 150g English toffee bits, divided
• Butter, for greasing

DIRECTIONS

1. In a large bowl, whisk together milk, eggs, sugar, cinnamon, vanilla and salt until smooth.
2. Add bread and 100g toffee bits to the egg mixture and liberally coat. Cover the bowl and refrigerate for 10 minutes.
3. Remove the crisper plate from the drawer. Generously grease the drawer with butter.
4. Pour the bread mixture directly into the bottom of the drawer. Pat the mixture down evenly using a spatula. Sprinkle remaining 50g toffee bits on top. Insert drawer into unit.
5. Select ROAST, set temperature to 170°C and set time to 20 minutes. Select START/STOP to begin.
6. When cooking is complete, remove drawer and let bread pudding cool for 20 minutes before  serving.

For questions or to register your product, visit us online at ninjakitchen.co.uk
NINJA is a registered trademark in the United Kingdom of SharkNinja Operating LLC.
©2024 SharkNinja Operating LLC.
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References

• ninjatestkitchen.co.uk

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