Ninja AIR FRYER MAX AF160UK Series User manual

Please make sure to read the enclosed Ninja®instructions prior to using your unit.
+ COOKING CHARTS
+ 20 IRRESISTIBLE RECIPES
AIR FRYER MAX
QUICK
START
GUIDE

ninjakitchen.eu 3NINJA® AIR FRYER MAX2
USING YOUR AIR FRYER’S FUNCTIONS
Pull crispy meals out of thin air.
The Ninja® Air Fryer Max circulates super-hot air around your food to remove
moisture from its surface to give it that golden-brown, crispy finish.
PREHEAT RECOMMENDATION: Let the unit preheat for 3 minutes before adding ingredients.
AIR FRY
3
MIN
PREHEAT
For best cooking and
crisping results, always
preheat your Ninja®
Air Fryer for 3 minutes.
CRISPER PLATE
The crisper plate promotes
overall browning. We
recommend using it
every time you air fry.
SHAKE OR TOSS
For best results, frequently
shake your food or toss
it with silicone-tipped
tongs to get it as crispy
as you’d like.
For inspiring recipes and cooking charts, visit ninjakitchen.eu.
FUNCTION ACCESSORY
REQUIRED TEMP TIME
Adjust temp as needed Set time, in minutes and press
START/STOP to begin
Crisper Plate
REHEAT
DEHYDRATE
Adjust temp as needed Set time, in minutes and press
START/STOP to begin
Crisper Plate
Perfect for
reviving your
leftovers.
Gently and slowly
remove moisture
from foods to
create delicious
homemade snacks.
FUNCTION ACCESSORY
REQUIRED TEMP TIME
There is no temp adjustment
available or necessary when
using the Max Crisp function
Set time, in minutes and press
START/STOP to begin
Crisper Plate
Adjust temp as needed Set time, in minutes and press
START/STOP to begin
Crisper Plate
AIR FRY
Crisp without
the guilt of
deep-fried food.
MAX CRISP
Add extra
crispiness
and crunch
to your food.
Adjust temp as needed Set time, in minutes and press
START/STOP to begin
ROAST
Roast foods
traditionally made
in an oven without
the crisper plate.
Adjust temp as needed Set time, in minutes and press
START/STOP to begin
Crisper Plate
BAKE
Bake your favourite
foods traditionally
made in an oven.

DEHYDRATE TIPS & TRICKS
AIR FRY TIPS & TRICKS
MORE EVEN BROWNING
Use an oil spritzer or cooking spray
to evenly coat ingredients for
more consistent browning.
STORAGE
To maximise shelf-life, store
dehydrated foods at room
temperature in an airtight
container up to 2 weeks.
SLICING
Use a mandolin slicer to get
consistent, thin fruit and vegetable
slices. Fruits and veggies should
be sliced as thinly as possible
without falling apart.
PREVENT OXIDATION
Fruits like apples and pears
quickly oxidise when cut.
To delay oxidation, soak them
in water with a squeeze of
lemon juice for 5 minutes.
DRY BEFORE YOU DEHYDRATE
Pat fruits and vegetables as
dry as possible before placing
them in the pan.
DON’T OVERLAP
Lay ingredients flat and close
together to optimise space.
Individual pieces should not
overlap or be stacked.
HOW LONG TO DEHYDRATE?
Most fruits and veggies take
6–8 hours, while jerky takes
5–7 hours. The longer you
dehydrate ingredients,
the crispier they will become.
PASTEURISING JERKY
Finish off dehydrated meats
and fish by using the Roast
function at 160°C for 1 minute
to fully pasteurise them.
SHAKE, SHAKE, SHAKE
Check food and shake pan
frequently for even browning.
AUTO-STOP AND START
The unit will automatically pause
cooking when the pan is removed
and will resume cooking when the
pan is replaced.
CONVERT OVEN RECIPES
Convert oven recipes by using
the Roast or Bake function and
reducing the temperature by 10°C.
Check food frequently to avoid
overcooking.
FREESTYLING RECIPES
If you are cooking less food than
the recipe calls for, remember
to reduce the cook time. If you’re
cooking a bit more, increase the
cook time. Check food frequently.
AIR FRYING FRESH INGREDIENTS
For best results with fresh
vegetables, using at least 1
tablespoon of oil is a good rule
of thumb, but you can use more
or less to achieve your desired
level of crispiness.
DON’T OVERCROWD
Evenly arrange and space
ingredients out to ensure
consistent browning.
SECURE YOUR FOOD
To keep lightweight foods from
being blown around by the fan,
secure them with cocktail sticks.
–10°C
TRIM THE FAT
Before dehydrating beef or poultry,
make sure to trim off
all fat, as it does not dry out
and could turn bad.
5–8
HRS

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Air Fry Cooking Chart
INGREDIENT AMOUNT PREPARATION TOSS IN OIL TEMP COOK TIME
VEGETABLES
Asparagus 2 bunches Whole, stems trimmed 2 tsp 200°C 11–13 mins
Beetroot 6 small or 4 large (1Kg) Whole None 200°C 45–60 mins
Bell peppers (for roasting) 4 peppers Whole None 200°C 26–30 mins
Broccoli 1 head Cut in 2.5cm florets 1 Tbsp 200°C 13–16 mins
Brussel sprouts 900g Cut in half, stem removed 1 Tbsp 200°C 18–22 mins
Butternut squash 900g Cut in 2.5cm pieces 1 Tbsp 200°C 23–26 mins
Carrots 900g Peeled, cut in 1.5cm pieces 1 Tbsp 200°C 20–24 mins
Cauliflower 2 heads Cut in 2.5cm florets 2 Tbsp 200°C 20–24 mins
Corn on the cob 4 Whole ears, husks removed 1 Tbsp 200°C 12–15 mins
Green beans 700g Trimmed 1 Tbsp 200°C 12–14 mins
Kale (for chips) 225g Torn in pieces, stems removed None 150°C 8–10 mins
Mushrooms 2 punnets (250g each) Rinsed, cut in quarters 1 Tbsp 200°C 10–12 mins
Potatoes, russet
900g Cut in 2.5cm wedges 1 Tbsp 200°C 20–25 mins
450g Hand-cut fries*, thin 1/2–3 Tbsp vegetable oil 200°C 20–24 mins
900g Hand-cut fries*, thick 1/2–3 Tbsp vegetable oil 200°C 23–26 mins
4 whole 185-250g Pierced with fork 3 times None 200°C 30–35 mins
Potatoes, sweet
900g Cut in 2.5cm chunks 1 Tbsp 200°C 20–24 mins
185-250g Pierced with fork 3 times None 200°C 30–35 mins
Courgette 900g Cut in quarters lengthwise,
then cut in 2.5cm pieces 1 Tbsp 200°C 18– 20 mins
POULTRY
Chicken breasts
2 breasts Bone in Brushed with oil 190°C 25–35 mins
2 breasts Boneless Brushed with oil 190°C 18–22 mins
Chicken thighs
4 thighs Bone in Brushed with oil 200°C 22–28 mins
4 thighs Boneless Brushed with oil 200°C 18–22 mins
Chicken wings 1.4Kg Drumettes & flats 1 Tbsp 200°C 22–26 mins
FISH & SEAFOOD
Fish cakes 2 cakes None Brushed with oil 175°C 12–15 mins
Lobster tails 4 tails Whole None 190°C 5–8 mins
Salmon fillets 2 fillets None Brushed with oil 200°C 10–13 mins
Prawns 16 large Whole, peeled, tails on 1 Tbsp 200°C 9–11 mins
BEEF
Burgers 4 quarter-pounders 2.5cm thick None 190°C 8–10 mins
Steaks 2 steaks (8 oz each) Whole None 200°C 10–20 mins
* After cutting potatoes, allow raw fries to soak in cold water for at least 30 minutes to remove unnecessary starch. Pat fries dry. The drier the fries, the better the results.
OR
Shake your food
Toss with
silicone-tipped tongs
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.

ninjakitchen.eu 9NINJA® AIR FRYER MAX8
Air Fry Cooking Chart, continued
INGREDIENT AMOUNT PREPARATION TOSS IN OIL TEMP COOK TIME
PORK
Bacon 4 strips, cut in half None None 175°C 8–10 mins
Pork chops
2 thick-cut, bone-in chops Bone in Brushed with oil 190°C 14 mins
4 boneless chops Boneless Brushed with oil 190°C 14–17 mins
Pork tenderloins 2 tenderloins Whole Brushed with oil 190°C 25–30 mins
Sausages 6 sausages Whole None 200°C 8–10 mins
FROZEN FOODS
Chicken cutlets 5 cutlets None None 200°C 18–21 mins
Chicken nuggets 1kg (approx 50 nuggets) None None 200°C 20–22 mins
Fish fillets 1 box (6 fillets) None None 200°C 14–16 mins
Fish Fingers 1 box (10 fingers) None None 200°C 12–14 mins
Chips 1 Kilo None None 190°C 20–22 mins
Chips 500g None None 180°C 20-22 mins
Breaded Mushrooms 300g, twelve mushrooms None None 170°C 15-18 mins
Stuffing Balls 310g, 12 balls None Spray with oil 160°C 18-20 mins
Sausage Rolls 400g, 24 rolls Brush with egg wash None 200°C 12-13 mins
Onion Rings 375g None None 180°C 12 mins
Sweet potato fries 450g None None 190°C 20–22 mins
Hash Browns 900g None None 180°C 20 mins
Max Crisp Cooking Chart
INGREDIENT AMOUNT PREPARATION TOSS IN OIL COOK TIME
FROZEN FOOD
Chicken nuggets 350g (approx 15 nuggets) None None 9 mins
Popcorn Chicken 850g None None 6-8 mins
French fries 900g None None 25 mins
French fries 450g None None 15 mins
Chicken wings 900g None 1 Tbsp 25 mins
Mozzarella sticks 700g None None 6-8 mins
OR
Shake your food
Toss with
silicone-tipped tongs
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.
NOTE There is no temperature adjustment available or necessary when using the Max Crisp function.

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INGREDIENTS PREPARATION TEMP DEHYDRATE TIME
FRUITS & VEGETABLES
Apples Core removed, cut in 3mm slices, rinsed in lemon water, patted dry 60°C 7–8 hours
Asparagus Cut in 2.5cm pieces, blanched 60°C 6–8 hours
Bananas Peeled, cut in 3mm slices 60°C 8–10 hours
Beetroot Peeled, cut in 3mm slices 60°C 6–8 hours
Aubergine Peeled, cut in 3mm slices, blanched 60°C 6–8 hours
Fresh herbs Rinsed, patted dry, stems removed 60°C 4 hours
Ginger root Cut in 3mm slices 60°C 6 hours
Mangoes Peeled, cut in 3mm slices, pit removed 60°C 6–8 hours
Mushrooms Cleaned with soft brush (do not wash) 60°C 6–8 hours
Pineapple Peeled, cored, cut in 3mm - 1.25cm slices 60°C 6–8 hours
Strawberries Cut in half or in 1.25cm slices 60°C 6–8 hours
Tomatoes Cut in 3mm slices or grated; steam if planning to rehydrate 60°C 6–8 hours
MEAT, POULTRY, FISH
Beef jerky Cut in 6mm slices, marinated overnight 70°C 5–7 hours
Chicken jerky Cut in 6mm slices, marinated overnight 70°C 5–7 hours
Turkey jerky Cut in 6mm slices, marinated overnight 70°C 5–7 hours
Salmon jerky Cut in 6mm slices, marinated overnight 70°C 3–5 hours
Dehydrate Chart

NINJA® AIR FRYER MAX
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GREEK-STYLE
POTATOES
SNACKS
& SIDES
INGREDIENTS
450g red potatoes,
cut in quarters
2 tablespoons olive oil
1 tablespoon salt
2 teaspoons dried oregano
2 teaspoons black pepper
1 teaspoon paprika
60g red onion, diced
120g crumbled feta cheese
1 tomato, diced
30g sliced black olives
2 tablespoons lemon juice
Fresh dill, for serving
INGREDIENTS
8 carrots, cut in half and then
sliced in half moons
1 tablespoon olive oil
Flaked sea salt, to taste
Fresh cracked black pepper,
to taste
200g frozen garden peas
1 tablespoon butter
1 tablespoon honey
1 red chilli, seeds removed
and finely diced
5g parsley, roughly chopped
DIRECTIONS
1 Insert crisper plate in pan and pan in unit.
Preheat unit by selecting AIR FRY, setting
temperature to 200°C and setting time to
3 minutes. Select START/STOP to begin.
2 In a large bowl, toss the potatoes with olive oil,
salt, oregano, pepper and paprika.
3 Place potatoes in the pan; reinsert pan.
4 Select AIR FRY, set temperature to 200°C and
set time to 18 minutes. Select START/STOP to
begin. Shake pan halfway through cooking.
5 After 13 minutes, remove pan and add red
onion. Shake to incorporate. Reinsert pan
to resume cooking.
6 When cooking is complete, transfer potatoes
to a bowl. Add feta, tomato, olives and lemon
juice and toss to combine. Top with fresh dill
and serve.
DIRECTIONS
1 Insert crisper plate in pan and place pan in
unit. Preheat unit by selecting AIR FRY, set
temperature to 180°C, and set time to
3 minutes. Select START/STOP to begin.
2 In a large bowl, toss carrots with oil, salt
and pepper.
3 Once unit has preheated, remove pan add
carrots to crisper plate. Place pan in unit,
select AIR FRY, set temperature to 180°C, and
set time to 20 minutes. Select START/STOP
to begin.
4 After 15 minutes, remove pan and add
peas, butter and honey. Shake pan well,
then place pan back into unit and cook for
5 additional minutes.
5 When cooking is complete, sprinkle carrots
with parsley. Season as desired and serve.
ROASTED CARROTS &
PEAS WITH BUTTER,
HONEY AND HERBS
PREP: 10 MINUTES | COOK: 18 MINUTES | MAKES: 4 SERVINGS
PROGRAM: AIR FRY
PREP: 10 MINUTES | COOK: 20 MINUTES | MAKES: 4 SERVINGS
PROGRAM: AIR FRY
SNACKS
& SIDES

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INGREDIENTS
1 red pepper, cut in 3cm slices
1 yellow pepper, cut in 3cm slices
2 medium courgettes, cut in
2cm slices
1 medium red onion, peeled and
petals cut in 5cm pieces
5 garlic cloves, peeled
and minced
2 tablespoons olive oil, divided
Flaked sea salt, to taste
Fresh cracked black pepper,
to taste
1 teaspoon red wine vinegar
1 tablespoon capers
1/4 teaspoon chilli flakes
Fresh torn basil
DIRECTIONS
1 Insert crisper plate in pan and place pan in
unit. Preheat unit by selecting AIR FRY, set
temperature to 180°C and set time to 3 minutes.
Select START/STOP to begin.
2 In a large bowl, combine red pepper, yellow
pepper, courgettes, red onion, garlic, 1
tablespoon olive oil, sea salt and black pepper.
Mix well.
3 Once unit has preheated, remove pan and add
vegetables to crisping plate. Place pan back
in unit and select AIR FRY. Set temperature to
180°C, set time for 15 minutes and select START/
STOP to begin.
4 When cooking is complete, remove pan and
place cooked vegetables in a large bowl with
vinegar, remaining oil, capers, chilli flakes and
basil. Mix well to combine, adjusting seasoning
as desired.
MIXED MEDITERRANEAN
VEGGIES WITH
VINAIGRETTE
PREP: 10 MINUTES | COOK: 15 MINUTES | MAKES: 4 SERVINGS
PROGRAM: AIR FRY
SNACKS
& SIDES
INGREDIENTS
2 eggs, whisked
2 teaspoons yellow mustard
1 tablespoon hot sauce
Flaked sea salt, to taste
Fresh cracked pepper, to taste
60g plain flour
2 tablespoon BBQ powder
500g chicken breast, cut into
3-4cm bite-sized chunks
200g golden breadcrumbs
Cooking spray
DIPPING SAUCE
50g mayonnaise
50g Greek yogurt
3 tablespoons honey Dijon
mustard
Dash of hot sauce
DIRECTIONS
1 In a shallow bowl, mix the eggs, mustard, sea
salt and pepper to taste and hot sauce. In a
separate bowl, mix flour with BBQ powder and
season with salt and pepper, as desired. Place
breadcrumbs in third shallow bowl.
2 Working in batches, place chicken pieces
in flour mixture. Tap chicken gently to
remove excess flour, then place chicken in
egg mixture and evenly coat. Finally, place
chicken in breadcrumbs and toss until chicken
is evenly coated.
3 Repeat step 2 until all nuggets are coated,
then spray chicken liberally on all sides with
cooking spray.
4 Insert crisper plate in pan and place pan in
unit. Preheat unit by selecting AIR FRY, set
temperature to 180°C, and set time to 3 minutes.
Select START/STOP to begin.
5 Once unit has preheated, remove pan and add 1/3
of the chicken nuggets to crisper plate. Reinsert
pan, select AIR FRY, set temperature to 180°C,
and set time to 21 minutes. Select START/STOP
to begin.
6 Cook chicken for 7 minutes, shaking occasionally.
7 Repeat steps 5 and 6 with remaining chicken.
8 While chicken is cooking, combine dipping sauce
ingredients. When cooking is complete, serve
nuggets with dipping sauce.
CHICKEN NUGGETS
WITH HONEY MUSTARD
DIPPING SAUCE
PREP: 30 MINUTES | COOK: 21 MINUTES | MAKES: 4 SERVINGS
PROGRAM: AIR FRY
SNACKS
& SIDES
TIP For a different crust on the nuggets, substitute
golden crumbs for crushed cornflakes in step 1.

NINJA® AIR FRYER MAX
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INGREDIENTS
1kg uncooked frozen
chicken wings
1 tablespoon vegetable oil
1 tablespoon sea salt
1 teaspoon black pepper
DIRECTIONS
1 Insert crisper plate in pan and pan in
unit. Preheat unit by selecting MAX CRISP and
setting time to 3 minutes. Select START/STOP
to begin.
2 In a bowl, toss wings with oil, salt, and pepper.
Once unit is preheated, place wings on crisper
plate; reinsert pan.
3 Select MAX CRISP and set time to 24 minutes.
Select START/STOP to begin.
4 After 12 minutes, toss wings with silicone-tipped
tongs. Reinsert pan to resume cooking.
5 When cooking is complete, toss wings with
desired flavorings and serve.
FLAVOURINGS
Dijon Honey Mustard: Whisk together 60ml Dijon
mustard, 60ml mayonnaise, and 2 tablespoons
honey. Serve with wings after cooking.
Lemon Pepper: Before cooking the wings, toss with
2 tablespoons dried lemon and pepper seasoning
along with the oil, salt and pepper. Cook the wings
as directed.
Bualo: Whisk together 60ml hot sauce with
2 tablespoons melted butter. Toss wings in sauce
after cooking and serve with blue cheese dressing.
Soy & Sesame Ginger: Whisk together 60ml soy
sauce, 60ml rice wine vinegar, 2 tablespoons brown
sugar, 2 tablespoons ground ginger, 1 tablespoon
toasted sesame seeds and 1 tablespoon cornstarch.
Toss wings in sauce after cooking.
Honey, Sriracha & Lime: Whisk together 2
tablespoons Sriracha, 2 tablespoons fresh lime
juice, 2 tablespoons honey, 2 tablespoons rice wine
vinegar and 1 tablespoon sugar. Toss wings in sauce
after cooking.
CRISPY
CHICKEN WINGS
PREP: 5 MINUTES | COOK: 24 MINUTES | MAKES: 2-4 SERVINGS
PROGRAM: MAX CRISP
SNACKS
& SIDES
INGREDIENTS
60ml all purpose flour
1 1/2 teaspoons sea salt
2 eggs, lightly beaten
120ml seasoned bread crumbs
60ml grated Parmesan cheese
1 bunch jumbo asparagus,
trimmed
Cooking spray
SRI-RANCH-A
DIPPING SAUCE
2 tablespoons sriracha
60ml ranch dressing
1 teaspoon lime juice
DIRECTIONS
1 Place flour and salt in a shallow bowl or on a
plate; stirring to combine. Add eggs to another
bowl. Place bread crumbs and Parmesan cheese
into a third bowl; stirring to combine.
2 Working in small batches, coat asparagus with
cooking spray. Toss in flour. Tap off excess flour,
then coat asparagus in egg. Transfer asparagus
to bread crumb mixture, tossing well to evenly
coat. Place the coated asparagus on a tray
or plate.
3 Insert crisper plate in pan and pan in unit.
Preheat unit by selecting AIR FRY, setting
temperature to 200°C and setting time to
3 minutes. Select START/STOP to begin.
4 Once unit is preheated, place asparagus on
the crisper plate in a single layer (if all spears
won't fit, set additional ones aside). Spray with
cooking spray; reinsert pan.
5 Select AIR FRY, set temperature to 200°C
and set time to 8 minutes. Select START/STOP
to begin.
6 After 4 minutes, remove pan and shake
asparagus or toss with silicone-tipped tongs.
Reinsert pan to resume cooking.
7 While asparagus is cooking, stir together all
dipping sauce ingredients in a bowl. If there are
additional spears, repeat steps 4-6.
8 When cooking is complete, serve asparagus
immediately with dipping sauce.
CRISPY
ASPARAGUS
FINGERS
PREP: 15 MINUTES | COOK: 8 MINUTES | MAKES: 2-4 SERVINGS
PROGRAM: AIR FRY
SNACKS
& SIDES

NINJA® AIR FRYER MAX
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INGREDIENTS
1 tablespoon softened butter
2 slices whole grain or white
bread, 2cm thick
1 1/2 tablespoons fine pickle
60g cheddar cheese, grated
DIRECTIONS
1 Insert crisper plate in pan and place pan in
unit. Preheat unit by selecting AIR FRY, set
temperature to 200°C and set time to
3 minutes. Select START/STOP to begin.
2 Evenly butter both sides of bread. Spread pickle
on one side of bread, top with cheese, then top
cheese with remaining piece of bread. Place
cocktail stick in center to hold.
3 Once unit has preheated, remove pan and add
sandwich. Place pan back in unit, select AIR FRY,
set temperature to 200°C and set time for
5 minutes. Select START/STOP to begin.
4 After 3 minutes, remove pan and flip sandwich
using rubber-tipped tongs or a rubber spatula.
Place pan back in unit and cook for remaining
2 minutes.
5 When cooking is complete, remove sandwich
from pan and serve.
TOASTED
PLOUGHMAN’S
SANDWICH
PREP: 10 MINUTES | COOK: 5 MINUTES | MAKES: 1 SANDWICH
PROGRAM: AIR FRY
MAINS
VEGETARIAN
19
MAINS
VEGETARIAN
INGREDIENTS
150g cheddar cheese, grated
150g smoked gouda, rind
removed and grated
2 spring onions, sliced thinly
40g sliced black olives
5g fresh coriander, roughly
chopped
10 (16cm) flour tortillas
1 container (180g) cream cheese
Cooking spray
Ready-made salsa, for serving
Guacamole, for serving
Sour cream, for serving
Hot sauce, for serving
DIRECTIONS
1 In a large mixing bowl, combine cheddar, gouda,
onions, olives, and coriander and mix well.
2 Insert crisper plate in pan and place pan in
unit. Preheat unit by selecting AIR FRY, set
temperature to 180°C and set time to 3 minutes.
Select START/STOP to begin.
3 While unit is preheating, spread tortillas out on
clean work surface. Spray oil on one side of each
tortilla, then flip tortillas over. Evenly spread 1
tablespoon cream cheese on each tortilla.
4 Evenly place cheese mixture on five tortillas,
then cover cheese with remaining 5 tortillas.
On top tortilla, cream cheese spread should
be facing inwards and oiled surface should be
facing outwards.
5 Once unit has preheated, remove pan and place
one quesadilla on crisper plate. Place pan back
in unit and select AIR FRY. Set temperature to
180°C and set time to 20 minutes. Select START/
STOP to begin.
6 After 2 minutes, remove pan and flip quesadilla
using rubber-tipped tongs. Place pan back in
unit and cook for 2 additional minutes.
7 After 4 total minutes, remove pan from unit and
remove quesadilla from crisping plate using
rubber-tipped tongs.
8 Repeat process with remaining 4 quesadillas.
9 When cooking is complete, slice quesadillas into
wedges and serve with salsa, guacamole, sour
cream and hot sauce.
CHEESY QUESADILLAS
WITH SALSA
PREP: 15 MINUTES | COOK: 20 MINUTES | MAKES: 4 SERVINGS
PROGRAM: AIR FRY
TIP For an extra spicy kick - replace plain cheddar with
spicy chilli cheddar cheese in step 1..

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INGREDIENTS
500g baby new potatoes
1 tablespoon olive oil
1 pack (250g) 4 corn on the cobs
300g king prawns, shell on
2 teaspoons Cajun spice
1 tablespoon fresh lemon juice
2 tablespoons unsalted butter
2 teaspoons Worcestershire
sauce
Fresh cracked pepper, to taste
Flaked sea salt, to taste
Lemon wedges, for serving
OPTIONAL FOR SERVING
2 sprigs fresh thyme, leaves
picked from stems and
roughly chopped
4 sprigs parsley, chopped
DIRECTIONS
1 Insert crisper plate in pan and place pan in
unit. Preheat unit by selecting AIR FRY, set
temperature to 180°C and set time to 3 minutes.
Select START/STOP to begin.
2 In a bowl, toss potatoes with oil. In a separate
bowl, combine corn, prawns, cajun spice, lemon
juice, butter, Worcestershire sauce, salt, and
pepper. Toss to combine and reserve.
3 Once unit has preheated, remove pan and place
potatoes on crisper plate. Reinsert pan, select
AIR FRY, set temperature to 180°C and set time
for 20 minutes. Select START/STOP to begin.
4 After 15 minutes, remove pan and add corn and
prawn mixture. Shake well to combine, then
reinsert pan to resume cooking for an additional
5 minutes.
5 After 20 total minutes, remove pan and place
food on platter. Serve with lemon wedges and
fresh herbs, if desired.
CAJUN PRAWNS WITH
POTATO AND CORN
PREP: 10 MINUTES | COOK: 20-25 MINUTES | MAKES: 4 SERVINGS
PROGRAM: AIR FRY
MAINS
FISH
INGREDIENTS
50g flour
2 teaspoons Dijon mustard
2 egg, whisked
Flaked sea salt, as desired
Fresh cracked black pepper,
as desired
75g golden breadcrumbs
500g uncooked cod, cut into
12 finger-sized portions
(2.5cm by 10cm)
Cooking spray
8 slices white bread
Tartar sauce, for serving
Ketchup, for serving
Iceberg lettuce, shredded,
for serving
DIRECTIONS
1 Place flour in a shallow bowl. In a separate bowl,
whisk together mustard and eggs. Season with
salt and pepper as desired. Place breadcrumbs
in a third bowl.
2 Working in batches, place fish in flour. Tap fish
gently to remove excess flour, then place fish
in egg mixture and evenly coat. Finally, place fish
in golden crumbs and toss until fish is
evenly coated.
3 Repeat step 2 until all fish pieces are coated,
then spray fish liberally on all sides with
cooking spray.
4 Insert crisper plate in pan and place pan in
unit. Preheat unit by selecting AIR FRY, set
temperature to 180°C and set time to 3 minutes.
Press START/STOP to begin.
5 Once unit has preheated, remove pan and
place half the fish fingers on crisper plate.
Place pan back into unit.
6 Select AIR FRY, set temperature to 180°C
and set time to 8 minutes. Select START/STOP
to begin.
7 After 4 minutes, remove pan and flip fish with
rubber-tipped tongs. Cook fish for an additional
4 minutes. When cooking is complete, remove
cooked fish from pan.
8 Add remaining raw fish to crisper plate and
repeat steps 5 and 7.
9 While fish is cooking, spread tartar sauce or
ketchup on bread and add lettuce. When all fish
is cooked, assemble sandwiches using 3 fish
fingers for each sandwich.
FISH FINGER
SANDWICH
PREP: 15 MINUTES | COOK: 16 MINUTES | MAKES: 4 SERVINGS
PROGRAM: AIR FRY
MAINS
FISH
TIP For even more flavour, pour any leftover butter or
juices from cooking over the finished dish.

NINJA® AIR FRYER MAX
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INGREDIENTS
4 salmon fillets, center cut
1 tablespoon olive oil
Flaked sea salt, as desired
TOMATO AND
CUCUMBER SALSA
150g cherry tomatoes, quartered
1/2 large cucumber, cut in 1cm
pieces
1/2 small red onion, finely diced
5g parsley, chopped
5g dill, chopped
1 tablespoon red wine vinegar
2 tablespoons olive oil
DIRECTIONS
1 Insert crisper plate in pan and place pan in
unit. Preheat unit by selecting Air FRY, set
temperature to 200°C and set time to 3 minutes.
Select START/STOP to begin.
2 While unit is preheating, brush salmon with olive
oil and season with flaked sea salt, as desired.
3 Once unit has preheated, remove pan and place
salmon fillets on crisper plate. Place pan in unit,
select AIR FRY, set temperature to 200°C
and set time to 10 minutes. Select START/STOP
to begin.
4 While salmon is cooking, combine all salsa
ingredients and mix well.
5 After 7 minutes, check the salmon is cooked. If
needed, cook for up to an additional 3 minutes
until salmon is cooked through.
6 When cooking is complete, remove salmon from
pan and top each piece with salsa. Serve.
PREP: 5 MINUTES | COOK: 7-10 MINUTES | MAKES: 2 SERVINGS
PROGRAM: AIR FRY
TIP For toasted buns, place buns on crisper plate after
step 8 and toast for 2 additional minutes at 180C.
INGREDIENTS
2 medium sweet onions, peeled
and sliced into 2cm rings
1 tablespoon vegetable oil
Flaked sea salt, to taste
Fresh cracked black pepper, to
taste
1 tablespoon balsamic vinegar
6 (400g) Toulouse-inspired
sausages
6 buns
Dijon mustard, for serving
DIRECTIONS
1 Insert crisper plate in pan and place pan in
unit. Preheat unit by selecting AIR FRY, set
temperature to 200°C and set time to 3 minutes.
Select START/STOP to begin.
2 In a large bowl, toss the onions with oil and salt
and pepper, as desired.
3 Once unit has preheated, open pan and add
onions to crisping plate. Place pan back into
unit, select AIR FRY, set temperature to 200°C
and set time to 10 minutes. Select START/STOP
to begin.
4 Shake onions consistently during cooking. After
9 minutes, open pan and pour vinegar over
onions. Shake to mix well, then place pan back
into unit to continue cooking.
5 When cooking is complete, open pan and
remove onions. Cover onions and reserve.
6 Clean pan and plate by wiping out with a
paper towel. Place pan back in unit. Preheat by
selecting AIR FRY, set temperature to 180°C and
set time to 3 minutes. Select START/STOP to
begin.
7 When preheat is complete, open pan and add
sausages to crisping plate. Place pan back into
unit, select AIR FRY, set temperature to 180C
and set time to 12 minutes.
8 After 6 minutes, open pan and flip sausages with
rubber-tipped tongs. Place pan back in unit to
continue cooking.
9 Split buns and spread mustard inside buns. Top
with onions and serve.
PREP: 10 MINUTES | COOK: 20 MINUTES | MAKES: 6 SERVINGS
PROGRAM: AIR FRY
SALMON FILLETS WITH
FRESH TOMATO AND
CUCUMBER SALSA
MAINS
FISH
TOULOUSE SAUSAGE
AND SWEET ONIONS
IN ROLLS
MAINS
MEAT

NINJA® AIR FRYER MAX
ninjakitchen.eu 2524
INGREDIENTS
1 (1.2kg) whole chicken
1 tablespoon olive oil
Flaked Sea salt, as desired
Fresh cracked blacked pepper,
as desired
75g BBQ sauce
DIRECTIONS
1 Tie legs and wings with cooking twine,
brush with oil and season with salt and
pepper as desired.
2 Insert crisper plate in pan and place pan in
unit. Preheat unit by selecting ROAST, set
temperature to 170°C and set time to
3 minutes. Select START/STOP to begin.
3 Once unit has preheated, remove pan and place
chicken on crisper plate breast-side up. Place
pan back in unit.
4 Select ROAST, set temperature to 170°C and
set time for 30 minutes. Select START/STOP
to begin.
5 After 20 minutes, open pan and begin brushing
chicken with BBQ sauce every 5 minutes,
until cooking is complete and a thermometer
reads 75°C.
6 When cooking is complete, remove chicken
from pan. Carve chicken and serve.
PREP: 5 MINUTES | COOK: 30-35 MINUTES | MAKES: 2-4 SERVINGS
PROGRAM: ROAST
TIP Substitute any desired cooked sausage in step 3.
INGREDIENTS
5 eggs
60ml whole milk
Flaked sea salt, as desired
Fresh cracked black pepper,
as desired
Cooking spray
170g pre-cooked, smoked
sausage, sliced thin
115g grated cheddar cheese
450g frozen hash browns,
roughly chopped
Fresh spring onions, sliced,
for serving
DIRECTIONS
1 Remove crisper plate from pan. Preheat unit
by selecting BAKE, set temperature to 200°C
and set time to 3 minutes. Select START/STOP
to begin.
2 In a bowl, whisk together the eggs, milk, salt
and pepper.
3 After unit has preheated, remove pan from unit
and with cooking spray. Pour the egg mixture
into the pan.
4 Reinsert pan and cook for 5 minutes. After 5
minutes, remove pan and place sliced sausage
evenly on top of eggs, then sprinkle cheese on
top. Place frozen chopped hash browns in an
even layer on top; reinsert pan.
5 Select BAKE, set temperature to 200°C and
set time to 20 minutes. Select START/STOP
to begin.
6 When cooking is complete, let rest for 2 minutes.
Top with spring onions and serve.
PREP: 10 MINUTES | COOK: 25 MINUTES | MAKES: 4-6 SERVINGS
PROGRAM: BAKE
ROASTED
BBQ CHICKEN
MAINS
CHICKEN
SAUSAGE AND HASH
BROWN OMELETTE MAINS
MEAT

NINJA® AIR FRYER MAX
ninjakitchen.eu 2726
STEAK WITH AN
OLIVE MARINADE MAINS
MEAT
INGREDIENTS
1 uncooked boneless pork
tenderloin (675-900g),
cut in half widthwise
120ml Italian dressing
1 aubergine, peeled,
cut in 2.5cm pieces
2 plum tomatoes, diced
1 courgette, sliced in half moons
1 medium red onion, peeled and
cut in 2.5cm pieces
1 red bell pepper, diced
3 cloves garlic, peeled, minced
2 tablespoons extra virgin
olive oil
30g fresh basil, torn
2 tablespoons salt, divided
INGREDIENTS
2 sirloin steaks, 2cm thick
2 teaspoons olive oil
Flaked sea salt, as desired
Fresh cracked black pepper,
as desired
MARINADE
1 tablespoon red wine vinegar
2 garlic cloves, finely minced
3 tablespoons extra virgin
olive oil
2 sprigs fresh thyme leaves,
picked and roughly chopped
1 sprig fresh rosemary leaves,
chopped finely
40g Nocellara olives, pitted and
roughly chopped
90g rocket, for serving
DIRECTIONS
1 Place pork loin into a bowl. Coat pork with
Italian dressing. Cover and refrigerate for
2 to 4 hours.
2 In a large bowl, toss aubergine, tomatoes,
courgette, red onion and garlic with oil, basil,
and 1 tablespoon salt.
3 Insert crisper plate in pan and pan in unit.
Preheat unit by selecting ROAST, setting
temperature to 190°C and setting time to
3 minutes. Select START/STOP to begin.
4 While unit is preheating, remove pork
from marinade and season with remaining
1 tablespoon salt.
5 Once the unit is preheated, place vegetable
mixture on the crisper plate. Place pork on
top of vegetables.
6 Select ROAST, set temperature to 190°C,
and set time to 20 minutes. Select
START/STOP to begin.
7 After 10 minutes, remove pan. Stir
vegetables and flip the pork. Reinsert
pan to resume cooking.
8 When cooking is complete, let pork rest
for 5 minutes before slicing.
DIRECTIONS
1 Insert crisper plate in pan and place pan in unit.
Preheat unit by selecting MAX CRISP and set
time to 3 minutes. Select START/STOP to begin.
2 While unit is preheating, brush steaks with oil
and season with salt and peppered, as desired.
3 Once unit has preheated, remove pan and place
steaks on crisping plate. Place pan in unit, select
MAX CRISP and set time to 6 minutes. Select
START/STOP to begin.
4 After 3 minutes, remove pan and flip steaks
using rubber-tipped tongs. Place pan back in
unit to resume cooking.
5 When cooking is complete, remove steak from
pan and allow to rest for 5 minutes. After resting,
pour half of marinade over steak.
6 Slice steak and serve with remaining marinade
and rocket.
ITALIAN PORK LOIN
& ROASTED
VEGETABLES
PREP: 20 MINUTES | MARINATE: 2–4 HOURS | COOK: 20 MINUTES | MAKES: 4–6 SERVINGS
PROGRAM: ROAST
PREP: 5 MINUTES | COOK: 6 MINUTES | MAKES: 2 SERVINGS
PROGRAM: MAX CRISP
MAINS
MEAT
TIP This is a very trendy thing now, putting the
marinade on the meat after cooking it.

NINJA® AIR FRYER MAX
ninjakitchen.eu 2928
WARM ROASTED
POTATO AND
BACON SALAD
MAINS
MEAT
INGREDIENTS
750g baby new potatoes, cut in
half if large
1 tablespoon olive oil
1 tablespoon flaked sea salt
fresh cracked pepper, as desired
3 slices smoked bacon, cut into 1
cm pieces
2 celery stalks, cut into 1 cm
slices
3 spring onions, sliced thin
40g mayonnaise
50g sour cream
2 teaspoons white vinegar
DIRECTIONS
1 Insert crisper plate in pan and place pan in
unit. Preheat unit by selecting AIR FRY, set
temperature to 180°C and set time to 3 minutes.
Select START/STOP to begin.
2 Toss potatoes with oil, salt and pepper
as desired.
3 Once unit has preheated, add potatoes to pan.
Select AIR FRY, set temperature to 180°C and
set time for 25 minutes. Select START/STOP
to begin.
4 After 10 minutes, remove pan, add bacon
to potatoes and shake pan liberally to mix
ingredients. Reinsert pan to resume cooking.
5 After 20 minutes, remove pan and check
potatoes are cooked. If desired, cook for up to
an additional 5 minutes to crisp the potatoes.
6 When cooking is complete, remove pan and
add potatoes to large bowl with remaining
ingredients. Mix well and serve warm.
PREP: 10 MINUTES | COOK: 20-25 MINUTES | MAKES: 4 SERVINGS
PROGRAM: AIR FRY
MAINS
MEAT
TIP For extra flavour, add 5g chopped fresh dill and
1/2 teaspoon celery seed to step 6.
INGREDIENTS
3 uncooked boneless,
skinless chicken breasts
(170-225g) butterflied
6 slices prosciutto
1 bunch asparagus, trimmed
30g sundried tomatoes in oil
150g grated mozzarella, divided
1 tablespoon salt
1 teaspoon ground black pepper
Cooking spray
DIRECTIONS
1 Start by laying out your butterflied chicken
breasts on a large work area. With the inside
facing up, lay 2 slices prosciutto on each chicken
breast. Take a small bundle of asparagus (about
5 standard asparagus or 3 jumbo asparagus) and
place on top of the prosciutto, towards one side of
the chicken breasts. Place sundried tomatoes on
the 3 chicken breasts. Divide mozzarella (75g)
between the 3 breasts. Season each with salt
and pepper.
2 Working one at a time, hold the asparagus in
place with your fingers, then roll the chicken
over the asparagus and other fillings. Repeat
with remaining chicken breasts. Use cocktail
sticks to secure the stuffed breasts.
3 Insert crisper plate in pan and pan in unit.
Preheat unit by selecting AIR FRY, setting
temperature to 200°C and setting time to
3 minutes. Select START/STOP to begin.
4 Once unit is preheated, add stuffed chicken to
the crisper plate. Spray each with cooking spray.
5 Select AIR FRY, set temperature to 200°C
and set time to 26 minutes. Select START/STOP
to begin.
6 After 12 minutes, remove pan and rotate chicken.
Reinsert pan to resume cooking.
7 In the last 2 minutes, remove pan and top
chicken with remaining mozzarella. Reinsert pan
to resume cooking.
8 When cooking is complete, allow chicken
to rest for 5 minutes before serving.
PROSCIUTTO-STUFFED
CHEESY CHICKEN
BREASTS
PREP: 20 MINUTES | COOK: 26 MINUTES | MAKES: 4–6 SERVINGS
PROGRAM: AIR FRY
TIP If you do not know how to butterfly chicken yourself,
you can ask your butcher to do it for you.

NINJA® AIR FRYER MAX
ninjakitchen.eu 3130
BANANA CAKE WITH
CREAM CHEESE AND
MASCARPONE FROSTING
DESSERTS
INGREDIENTS
1 (320g) pack pre-rolled pastry
120g blueberry preserves
1 tablespoon corn flour
Plain flour for dusting
100’s and 1,000’s sprinkles,
for optional garnish
ICING
75g icing sugar
1 tablespoon water
INGREDIENTS
200g self-rising flour
1 teaspoon mixed spices
1/2 teaspoon salt
2 large, very ripe bananas
(320g in peel)
200g light brown sugar
100g vegetable oil
2 large eggs
1 teaspoon vanilla essence
Cooking spray
FROSTING
100g cream cheese
100g mascarpone cheese
75g icing sugar
DIRECTIONS
1 Unroll the pastry sheet, lightly dust with
plain flour, and cut into 8 even rectangles
(approximately 9cm by 11cm).
2 Mix preserves and corn flour, then place 2
tablespoons each in the center of 4 pastry
rectangles. Spread evenly, leaving a border
around the edge of pastry. Place the remaining 4
rectangles over the filling and press down lightly
with fingers. Dock the edges all the way around
each tart with a fork. It may be necessary to dip
the fork into flour to prevent sticking. Be sure to
seal well.
3 Insert crisper plate in pan and place pan in unit.
Preheat unit by selecting BAKE, set temperature
to 160°C and set time to 3 minutes. Select
START/STOP to begin.
4 Once unit has preheated, remove pan and place
2 tarts on crisping plate. Place pan back in unit.
5 Select BAKE, set temperature to 160°C and
set time to 40 minutes. Select START/STOP to
begin.
6 After 10 minutes, remove pan and flip tarts using
rubber-tipped tongs. Reinsert pan and cook for
additional 10 minutes, until tarts are golden on
both sides.
7 After 20 minutes, remove cooked tarts from pan
and place remaining 2 uncooked tarts in pan.
Repeat step 6.
8 While tarts are cooking, mix icing sugar and
water. Once all tarts are completely cooled,
drizzle with glaze and sprinkles.
DIRECTIONS
1 In a bowl, mix the flour, spices and salt.
2 Peel and mash bananas in a large mixing
bowl with a fork until bananas are completely
mashed. Add sugar, oil, eggs and essence to
bananas, using a whisk to incorporate.
3 Slowly add dry ingredients to bananas and
whisk continually to combine.
4 Remove the crisper plate from pan. Preheat unit
by selecting BAKE, set temperature to 160°C
and set time to 3 minutes. Select START/STOP
to begin.
5 Once unit has preheated, remove pan and spray
liberally with cooking spray. Place a 20cm circle
of paper in bottom of pan, add batter to pan on
top of paper and close pan drawer.
6 Select BAKE, set temperature to 160°C and set
time to 35 minutes.
7 After 30 minutes, check cake is cooked. If
needed, cook for up to an additional 5 minutes,
until center of cake is completely cooked
through.
8 When cooking is complete, remove pan
and place on cooling rack for 5 minutes. After
5 minutes, carefully turn out cake and allow to
cool completely.
9 In a bowl, mix together frosting ingredients and
spread evenly on top of cake. Slice and serve.
BLUEBERRY
TARTS
PREP: 15 MINUTES | COOK: 40 MINUTES | MAKES: 4 TARTS
PROGRAM: BAKE
PREP: 15 MINUTES | COOK: 30-35 MINUTES | MAKES: 8 SERVINGS
PROGRAM: BAKE
DESSERTS
TIP Top with chopped walnuts to decorate.
TIP Substitute the blueberry preserves in step 2 with
strawberry or blackcurrant preserves.

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