Ninja FOODI FLEXDRAWER User manual

Please make sure to read the enclosed Ninja®instructions prior to using your unit.
Veillez à prendre connaissance des instructions Ninja® incluses avant d’utiliser votre appareil.
Bitte lesen Sie unbedingt die beiliegende Ninja®-Bedienungsanleitung durch, bevor Sie das Gerät verwenden.
COOKING CHARTS - IRRESISTIBLE RECIPES
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TABLEAUX DE CUISSON - RECETTES IRRÉSISTIBLES
QUICK START GUIDE
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DÉMARRAGE RAPIDE
+ LIVRET DE RECETTES
KURZANLEITUNG
+ REZEPTHEFT
FLEX
DR
AWE
R
10.4L Air Fryer

ENGLISH
NINJA® FLEXDRAWER AIR FRYER ninjakitchen.co.uk 32
USING YOUR NINJA® FOODI®
FLEXDRAWER AIR FRYER
CONTENTS
7 COOKING PROGRAMS
ROAST
Best for roasting
vegetables
and meats
MAX CRISP
Best for cooking
smaller quantities of
frozen food which
may need a high
temperature
AIR FRY
Best for fresh foods
like chicken wings
and your favourite
frozen snacks
BAKE
Best for making
cakes and other
baked desserts
PROVE
Create an
environment for
dough to rest and rise.
REHEAT
Best for reviving
leftovers
DEHYDRATE
Best for making
veggie/fruit crisps
and jerky
Using your Ninja®Foodi® Flexdrawer Air Fryer 3
Using MegaZone Technology 4
Using DualZone Technology 6
Build a tray bake meal 8
Recipes 10
Chicken
Roast Chicken & Root Vegetables 10
Hunter's Chicken with Baby Potatoes 12
Meat
Pork Belly with Soy & Ginger Cabbage 13
Greek Style Leg of Lamb with Vegetables 14
Steak Fajitas & Veggie Fajitas 16
Lamb kofta & spiced sweet potato wedges 17
Toad in the Hole 18
Fish
Fish ‘n’ Chips 19
Chilli Salmon Skewers with Ginger Soy Vegetables 20
Vegetarian
Spicy Tofu & Green Vegetables 22
Potato, Sundried Tomato & Spring Onion Frittata 23
Snacks
Cheese, potato & Pea Pasties and Coronation Chicken Pasties 24
Triple Cheese Toasties & Chutney 25
Desserts
Blueberry & Lemon Loaf 26
Raspberry & White Chocolate Blondies 27
Cooking Charts 28
Air Fry 28
Max Crisp 32
Roast 34
Dehydrate 34
Using DualZone Technology: SYNC 36
FOR BEST RESULTS
Cleaning Tips:
We always recommend cleaning between uses to prevent baked-on debris.
For a quick clean:
Remove crisper plates and divider, and wash these in sink. Drain or wipe out any fat
from drawer. Fill drawer with boiling water and a squirt of washing up liquid. Using a
washing up brush, carefully remove any food residue. Drain water into sink and rinse
with fresh water. Drain and dry.
For a deep clean:
Remove crisper plates and divider. Carefully wash drawer and accessories in sink OR
place drawer and accessories in a dishwasher.
VVegetarian Food
CRISPER PLATES
The crisper plates promote overall
browning. Ensure the crisper plates are
inserted in the bottom of the drawer before
food is added unless recipe states that the
crisper plates are not required
www.ninjatestkitchen.eu
NOTE: Install crisper plates with the curved
edges on the outside of the drawer

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NINJA® FLEXDRAWER AIR FRYER ninjakitchen.co.uk 54
Using the MEGAZONE
TRANSFORMFROMMEGAZONE TO DUAL ZONE
Cook in 1 large drawer or divide into 2 independent cooking zones
TIP: To air fry wet, battered ingredients, use the proper breading
technique. It is important to coat foods first with flour, then with egg
and then with breadcrumbs. Press the breadcrumbs firmly onto the
battered ingredients, so crumbs won't be blown o by the fan.
Two
independent
zones
5.2L each
One
MegaZone
10.4L total
VERSATILEMEGAZONE
To cook a large batch of a single food, remove the divider
and use the entire cooking space like a traditional air fryer.
STEP 3: Begin Cooking
• Press START/STOP to begin cooking.
STEP 1: Select MEGAZONE
STEP 2: Set Time & Temperature
• Place food in drawer.
• Turn the dial to select a cooking
function (e.g., AIR FRY).
• Use the TEMP arrows, on the left of
the dial, to set the temperature.
• Use the TIME arrows, on the right of
the dial, to set the temperature.

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NINJA® FLEXDRAWER AIR FRYER ninjakitchen.co.uk 76
SYNC
Using DualZone Technology
MATCH
NOTE: The cooking time will automatically
pause when a drawer is opened. Reinsert drawer
to resume cooking.
STEP 1: Program Zone 1
STEP 2: Set Time & Temperature
STEP 3: Program Zone 2
STEP 4: Begin Cooking
• Insert divider into middle of the drawer
• Place food into the drawer.
• The unit defaults to Zone 1.
• Turn the dial to select a cooking
function (e.g., AIR FRY).
• Use the TEMP arrows, on the left of
the dial, to set the temperature.
• Use the TIME arrows, on the right of
the dial, to set the temperature.
• Select Zone 2.
• Turn the dial to select a cooking function
(e.g., ROAST), and repeat Step 2.
• Select SYNC.
• Press START/STOP to begin cooking.
•
The Zone with the shorter cook time will display HOLD.
STEP 1: Program Zone 1
• Insert divider into middle of the drawer
• Place food into the drawer.
• The unit defaults to Zone 1.
• Turn the dial to select a cooking function
(e.g., AIR FRY).
Cooking 2 foods using 2 dierent functions, temps, or cook times?
Insert the divider, program each Zone and use SYNC to have both Zones
finish at the same time.
Cooking the same food in each Zone?
Insert the divider, set Zone 1 and use MATCH to automatically duplicate
settings to Zone 2.
NOTE: The cooking time will automatically
pause when the drawer is opened. Reinsert
drawer to resume cooking.
STEP 2: Set Time & Temperature
STEP 3: Begin Cooking
• Use the TEMP arrows, on the left of
the dial, to set the temperature.
• Use the TIME arrows, on the right of
the dial, to set the temperature.
• Select MATCH.
• Press START/STOP to begin cooking.

NINJA® FLEXDRAWER AIR FRYER ninjakitchen.co.uk 98
ENGLISH
How to build
a tray bake meal
Using the Roast function and some guidelines below,
create your own masterpieces in the Flexdrawer Air Fryer.
Pick a Protein Pick a Vegetable
300g, Broccoli florets, cut into
5cm florets
500g, Brussels sprouts, trimmed,
halved if large
400g Butternut squash, peeled cut
into 2.5cm chunks
400g Cauliflower florets, cut into
5cm florets
500g Carrots, peeled, sliced length
ways into 2.5cm pieces
500g New potatoes, cut in half
if large
500g Parsnips, peeled, quartered,
cut into 7cm lengths
2 Peppers, de-seeded, cut into
3cm wide strips
500g sweet potatoes, peeled,
cut into 3cm chunks
8 Chicken thighs, bone-in, skin-on
(125g each)
4 Pork chops, bone-in
(175g each)
8 Lamb chops, bone-in
(85g each)
4 Salmon fillets
(120g each)
400g Firm tofu, drained, patted
dried, cut as desired
12 Plant-based sausages
(60g each)
4 Plant-based steak burgers
(170g each)
CookSeason/Marinate
Teriyaki
Olive oil
Hoisin
Lemon & rosemary
BBQ sauce
Peri Peri sauce
Desired seasonings
or marinade
Mix ingredients with seasonings
or marinades.
Install both crisper plates and
remove divider, then add ingredients
to MegaZone drawer.
Select MEGAZONE, select ROAST,
set temperature to 190°C, then set
time based on protein.
10-15 minutes for fish
15–20 minutes for pork, lamb,
or plant-based proteins.
20-25 minutes for poultry

NINJA® FLEXDRAWER AIR FRYER ninjakitchen.co.uk 1110
ENGLISH
ROAST CHICKEN & ROOT
VEGETABLES
INGREDIENTS
FOR THE CHICKEN
1.6-2kg whole chicken
Salt and ground black pepper,
as desired
½ lemon, cut into quarters
5 sprigs thyme
5 sprigs rosemary
Garlic bulb, cut in half diagonally
1½ tablespoons olive oil
FOR THE VEGETABLES
600g charlotte potatoes,
cut in half lengthways, or in
quarters for larger potatoes
350g small carrots, peeled,
cut in half lengthways
350g large parsnips, peeled,
quartered lengthways
2 tablespoons oil
1 teaspoon sea salt
Few sprigs rosemary,
roughly torn
GRAVY
2 tablespoons plain flour
300g chicken stock,
more if needed
DIRECTIONS
1 Season the cavity of the chicken with salt and
pepper, then stu the lemon, thyme, rosemary,
garlic into the cavity. Brush oil over the chicken
and season with salt and ground black pepper as
desired.
2 In a large bowl, toss the prepared vegetables
with oil, salt and rosemary sprigs.
3 Insert both crisper plates into the drawer.
Place chicken in the centre, and insert drawer
into unit.
4 Select MEGAZONE, select ROAST, set
temperature to 190°C, set time to 55 minutes.
Press the START/STOP to begin cooking.
5 With 18 minutes left on the display, open drawer
and scatter vegetables around the chicken.
Close drawer to continue cooking. Using silicone
tongs, toss vegetables 2-3 times during cooking.
6 Cooking is complete when the internal
temperature of the chicken reads 75°C on an
instant-read thermometer. Transfer chicken
to a board and allow to rest for 10 minutes
before carving.
7 Serve chicken with the root vegetables
and gravy.
PROGRAM: ROAST | PREP: 15 MINUTES | COOK TIME: 55 MINUTES
MAKES: 4-6 SERVINGS
TIP: To make a gravy, add the juices
from the bottom of the drawer to a small
saucepan along with the flour. When the
juices are bubbling, slowly pour in chicken
stock and bring back to the boil. Add any
resting juices from the chicken and simmer
for 4 minutes.

NINJA® FLEXDRAWER AIR FRYER ninjakitchen.co.uk 1312
ENGLISH
INGREDIENTS
PORK
2 tablespoons soy sauce
1 tablespoon sesame oil
1 garlic clove, peeled, sliced
2.5cm fresh ginger,
peeled, sliced
¼ teaspoon ground
black pepper
4 x 125g pork belly strips,
each strip cut into 3
SAUCE
50g oyster sauce
1 tablespoon honey
1 tablespoon soy sauce
1 teaspoon rice vinegar
1 teaspoon sesame oil
SOY & GINGER CABBAGE
1 medium savoy cabbage, core
removed, sliced into ½ cm strips
1 tablespoon sesame oil
25ml soy sauce
1.5cm fresh ginger, peeled,
minced
Ground black pepper, as desired
DIRECTIONS
1 In large bowl, whisk together soy sauce, sesame
oil, garlic, ginger and pepper. Add pork to bowl,
cover in sauce and marinate in the refrigerator
for 2 hours.
2 In small bowl, whisk together all sauce
ingredients, then set aside.
3 In a large bowl, toss all cabbage ingredients
together until cabbage is evenly coated.
4 Insert divider and both crisper plates into
drawer. Place pork in Zone 1 and cabbage in
Zone 2, then insert drawer into unit.
5 Select Zone 1, select AIR FRY, set temperature
to 200°C and set time to 22 minutes. Select
Zone 2, select ROAST, set temperature to
200°C and set time to 11 minutes. Select SYNC.
Press the START/STOP to begin cooking.
6 When 11 minutes remain on Zone 1, open drawer
and flip pork, close drawer to continue cooking.
7 When 6 minutes remain on each Zone, open
drawer and brush prepared sauce on pork and
toss the cabbage. Close drawer to continue
cooking.
8 When cooking is complete, serve pork with
cabbage on side.
PORK BELLY WITH SOY &
GINGER CABBAGE
PROGRAM: AIR FRY AND ROAST | PREP: 10 MINUTES | MARINATE: 2 HOURS
COOK TIME: 22 MINUTES | MAKES: 4 SERVINGS
INGREDIENTS
4 x 150g chicken breasts
8 rashers of smoked back bacon
750g baby new potatoes, if large
cut in half
1 teaspoon vegetable oil
Salt and ground black pepper,
as desired
100g grated Cheddar cheese
4 tablespoons BBQ sauce
DIRECTIONS
1 Wrap each chicken breast with two
bacon rashers.
2 In a medium bowl, toss potatoes with oil and
season with salt and pepper, as desired.
3 Insert divider and both crisper plates into the
drawer. Place chicken breasts in Zone 1 and
potatoes in Zone 2, then insert drawer into unit.
4 Select Zone 1, select AIR FRY, set temperature
to 200°C and set time to 24 minutes. Select
Zone 2, select AIR FRY, set temperature to
200°C and set time to 22 minutes. Select SYNC.
Press START/STOP to begin cooking.
5 When 10 minutes remain, open drawer and top
chicken with cheese. Toss potatoes with
silicone-tipped tongs and close drawer to
continue cooking.
6 Cooking is complete when the internal
temperature of the chicken reads 75°C on
an instant-read thermometer. Serve chicken
drizzled with BBQ sauce and new baby
potatoes.
HUNTER’S CHICKEN WITH
BABY NEW POTATOES
PROGRAM: AIR FRY | PREP: 5 MINUTES | COOK TIME: 24 MINUTES | MAKES: 4 SERVINGS
TIP: Serve with rice or
noodles and fresh coriander

NINJA® FLEXDRAWER AIR FRYER ninjakitchen.co.uk 1514
ENGLISH
INGREDIENTS
2kg leg of lamb
Salt and ground black pepper, as
desired
2 tablespoons dried oregano,
divided
1 large red onion, peeled, cut
into 1cm slices
2 red peppers, cut into 2.5cm
pieces
1 yellow pepper, cut into 2.5cm
pieces
1 aubergine, cut in quarters
lengthways and into 1cm pieces
2 courgettes, cut in half
lengthways and into 1cm pieces
2 tablespoons olive oil
150g feta cheese, cut into 1cm
cubes
Juice of ½ lemon
DIRECTIONS
1 Season lamb all over with salt, pepper
and oregano. Leave to marinate at room
temperature for 30 minutes.
2 Insert both crisper plates into the drawer. Place
lamb fat side down, in the centre, and insert
drawer into unit.
3 Select MEGAZONE, select ROAST, set the
temperature to 190°C and set time to
1 hour 10 minutes. Press START/STOP to begin
cooking.
4 When 25 minutes remain, open drawer and flip
lamb. Close drawer to continue cooking.
5 In a large bowl, add onions, peppers, aubergine,
courgette, oil, 1 tablespoon oregano, salt and
pepper and toss until evenly combined.
6 When 35 minutes remain, open drawer and
place vegetables around the lamb. Close drawer
to continue cooking.
7 Throughout the cooking cycle, open drawer and
toss vegetables to ensure even cooking. If lamb
is getting too brown, cover with foil.
8 Cooking is complete when the internal
temperature of the lamb reads 60°C on an
instant read thermometer. Transfer lamb to a
board and loosely cover with foil. Let rest for 10
to 20 minutes before slicing.
9 Add feta and lemon juice to the vegetables
and serve with sliced lamb and mint yogurt if
desired.
GREEK STYLE LEG OF
LAMB WITH VEGETABLES
PROGRAM: ROAST | PREP: 20 MINUTES | MARINATE: 30 MINUTES
COOK TIME: 1 HOUR 10 MINUTES | MAKES: 6 SERVINGS
TIP: Serve with mint yogurt sauce, by
combining 150ml Greek yogurt with handful
of chopped mint, and salt as desired.

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ENGLISH
DIRECTIONS
1 In large bowl, mix minced lamb, breadcrumbs,
spring onion, garlic, Baharat spice, coriander,
parsley, salt and pepper. Add salt and ground
black pepper, as desired. Divide the mixture into
four equal portions and shape evenly onto each
skewer leaving 4cm at each end of the skewer
2 In large bowl, toss sweet potato with olive oil, salt,
pepper and paprika.
3 Insert divider and both crisper plates into the
drawer. Spray Zone 1 with cooking spray, then add
the skewers. Place the sweet potato wedges in
Zone 2. Insert drawer into unit.
4 Select Zone 1, select AIR FRY, set temperature to
200°C and set time to 12 minutes. Select Zone 2,
select AIR FRY, set temperature to 200°C and set
time to 20 minutes. Select SYNC. Press START/
STOP to begin cooking.
5 When 10 minutes remain, open drawer and using
silicone-tipped tongs, flip the kebabs and toss the
potatoes.
6 When cooking is complete, garnish lamb and
sweet potatoes with coriander. Serve hot, with
warm pitta bread.
LAMB KOFTA WITH SPICED SWEET
POTATO WEDGES
INGREDIENTS
400g minced lamb
20g fresh breadcrumbs, soaked
briefly in cold water and
squeezed out
1 spring onion, finely chopped
1 garlic clove, peeled, minced
2 teaspoons Baharat spice mix
1½ tablespoons coriander, finely
chopped
1½ tablespoons parsley, finely
chopped
Salt and ground black
pepper, as desired
700g sweet potatoes, peeled,
cut into 1.25cm wedges
2 tablespoons olive oil
1 teaspoon paprika
Extra roughly chopped parsley
and coriander, to garnish
Cooking spray
Warm pitta bread, to serve
You will need four soaked 20cm
wooden skewers for this recipe.
PROGRAM: AIR FRY | PREP: 20 MINUTES | COOK TIME: 20 MINUTES
MAKES: 4 SERVINGS
TIP: Serve with mint yogurt sauce, by
combining 150ml Greek yogurt with handful
of chopped mint, and salt as desired.
TIP: Serve with sour cream, a squeeze of
lime, jalapeños and fresh coriander.
INGREDIENTS
FAJITA SPICED MARINADE
2 tablespoons smoked paprika
1 tablespoon ground coriander
1½ tablespoons ground cumin
1 tablespoon dried oregano
4 tablespoon olive oil
Juice of ½ lime
2 teaspoons sea salt
Ground black pepper, as desired
FAJITAS
200g sirloin steak,
cut in ½cm slices
2 onions, peeled,
sliced into 1cm strips
2 red peppers,
sliced into 1cm strips
2 yellow peppers,
sliced into 1cm strips
250g Portobello
mushrooms, sliced
8 medium tortillas, to serve
DIRECTIONS
1 In a large bowl, add all marinade ingredients and
mix until combined, then divide between two
large bowls.
2 In one bowl, add steak slices, half the onions and
half of both peppers. In the second bowl add
mushrooms, remaining onions and remaining
peppers. Mix both thoroughly to make sure
ingredients are coated in the marinade.
3 Insert divider and both crisper plates into the
drawer. Place the steak mixture in Zone 1 and
mushroom mixture in Zone 2. Insert drawer into
unit.
4 Select Zone 1, select AIR FRY, set temperature to
200°C and set time to 17 minutes. Select MATCH.
Press START/STOP to begin cooking.
5 When 10 minutes remain, open drawer and using
silicone-tipped tongs, toss ingredients and close
drawer to continue cooking.
6 When cooking is complete, serve fajitas wrapped
in soft tortillas and top as desired.
STEAK & VEGGIE FAJITAS
PROGRAM: AIR FRY | PREP: 15 MINUTES | COOK TIME: 17 MINUTES
MAKES: 4 SERVINGS

NINJA® FLEXDRAWER AIR FRYER ninjakitchen.co.uk 1918
ENGLISH
INGREDIENTS
CHIPS
1kg King Edward or Maris Piper
potatoes, peeled and cut into
1.5cm thick chips
2 tablespoons sunflower oil
Salt and ground black pepper,
as desired
2 teaspoons semolina (optional)
FISH
2 slices stale bread, crusts
removed and torn into pieces
1 garlic clove, peeled
Zest of 1 lemon
5g fresh parsley, leaves and
stalks
Salt and ground black pepper, as
desired
4 x 120g 2.5cm skinless cod
fillets, pat dry
2 tablespoons sunflower oil
Cooking spray
Tartar sauce (Optional)
Mushy peas (Optional)
TOPPINGS (OPTIONAL)
Lemon wedges
Chopped parsley
DIRECTIONS
1 Place chips in a large bowl, cover with cold
water and allow to soak for 30 minutes to
remove excess starch. Rinse and pat potatoes
dry.
2 Return chips to the large bowl and toss with
oil, salt, pepper, and semolina until evenly
coated. Insert divider and both crisper plates
into the drawer. Add chips to Zone 1.
3 In a food process, add bread, garlic, lemon
zest, parsley, salt and pepper and process until
fine in texture. Then transfer to a shallow bowl.
4 Evenly brush fillets with oil, then press into
the breadcrumb mixture. Spray Zone 2 crisper
plate with cooking spray, then add the fillets.
Insert drawer into unit.
5 Select Zone 1, select AIR FRY, set temperature
to 200°C and set time to 26 minutes. Select
Zone 2, select ROAST, set temperature to 170°C
and set time to 14 minutes. Select SYNC. Press
START/STOP to begin cooking.
6 Using silicone-tipped tongs, toss chips a few
times throughout the cooking cycle to ensure
even cooking. When 2 minutes, remain check if
cooked.
7 When cooking is complete, remove fish and
chips, garnish with lemon wedges, parsley and
serve with tartar sauce and mushy peas.
FISH ‘N’ CHIPS
PROGRAM: AIR FRY AND ROAST | PREP: 40 MINUTES | COOK TIME: 24-26 MINUTES
MAKES: 4 SERVINGS
DIRECTIONS
1 Add sausages to 20cm x 25cm heat-proof dish
and toss in oil.
2 Insert both crisper plates into the drawer. Add
heat-proof dish and close drawer.
3 Select MEGAONE, select ROAST, set temperature
to 210°C and set time to 18 minutes. Press START/
STOP to begin cooking.
4 In large bowl, add flour and salt. Slowly mix in
beaten eggs and milk until a smooth batter forms.
5 When 11 minutes remain, open drawer, turn
sausages over and carefully pour the batter mix
into the heat-proof dish. Close drawer to continue
cooking.
6 When cooking is complete, remove heat-proof
dish. Allow to cool for a few minutes before
serving.
TOAD IN THE HOLE
PROGRAM: ROAST | PREP: 10 MINUTES | COOK TIME: 18 MINUTES
MAKES: 4 SERVINGS
INGREDIENTS
8 pork sausages
1 tablespoon vegetable oil
130g plain flour
¼ teaspoon salt
2 large eggs, beaten
180ml semi-skimmed milk
TIP: Serve with gravy of choice.
TIP: Use vegan or vegetarian sausages for
a meat free version.

NINJA® FLEXDRAWER AIR FRYER ninjakitchen.co.uk 2120
ENGLISH
INGREDIENTS
SALMON
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon sriracha chilli sauce
½ teaspoon sesame oil
600g salmon fillet, cut into
2.5cm pieces
VEGETABLES
2.5cm piece ginger, peeled,
minced
1 small garlic clove, peeled,
minced
1 tablespoon sesame oil
2 tablespoons soy sauce
1½ teaspoons Chinese five spice
800g mixed vegetable selection
of green beans, broccoli and
baby corn, cut into 3cm pieces
SAUCE
4 tablespoons soy sauce
½ tablespoon rice vinegar
2.5cm piece ginger,
peeled, minced
1½ tablespoons honey
1 tablespoon siracha
You will need four soaked 25cm
wooden skewers for this recipe.
DIRECTIONS
1 In a large bowl, combine soy sauce, honey,
sriracha and sesame oil. Place salmon in
marinade and evenly cover. Transfer bowl to
refrigerator and let salmon marinate for
1 hour. Once marinated, divide salmon into four
portions, and thread evenly onto four skewers.
2 In large bowl, combine ginger, garlic, sesame
oil, soy sauce and Chinese five spice. Add
vegetables and allow to marinate for 10
minutes.
3 Insert both crisper plates into drawer. Place the
vegetables in the drawer, then layer the skewers
on top. Insert the drawer into the unit.
4 Select MEGAZONE, select AIR FRY, set
temperature to 200°C and set time to
15 minutes. Press the START/STOP button to
begin cooking.
5 When 9 minutes remain, turn salmon and toss
vegetables. Close drawer and continue cooking.
6 In a small bowl, whisk all sauce ingredients.
7 When cooking is complete, serve salmon
skewers with vegetables and drizzle with ginger
soy sauce. Serve with rice if desired.
CHILLI SALMON SKEWERS WITH
GINGER SOY VEGETABLES
PROGRAM: AIR FRY | PREP: 10 MINUTES | MARINATE: 1 HOUR
COOK TIME: 15 MINUTES | MAKES: 4 SERVINGS

NINJA® FLEXDRAWER AIR FRYER ninjakitchen.co.uk 2322
ENGLISH
SPICY TOFU WITH
GREEN VEGETABLES
PROGRAM: AIR FRY AND ROAST | PREP: 10 MINUTES | AIR FRY: 18 MINUTES
ROAST: 15 MINUTES | MAKES: 4 SERVINGS
DIRECTIONS
1 In a large bowl, whisk together all marinade
ingredients. Add the vegetables, toss to
evenly coat and let marinate for 10 minutes.
2 In large bowl, mix cornflour, Chinese 5 spice,
cayenne and salt. Add tofu and toss
until coated.
3 Insert divider and crisper plates into the
drawer. Place tofu in Zone 1 and vegetables in
Zone 2, reserving any marinade. Insert drawer
into unit.
4 Select Zone 1, select AIR FRY, set temperature
to 200°C and set time to 18 minutes.
Select Zone 2, select ROAST, set temperature
to 200°C and set time to 15 minutes.
Select SYNC. Press the START/STOP to
begin cooking.
5 When 7 minutes remain, open the drawer and
using silicone-tipped tongs, toss both tofu
and vegetables. Close drawer to continue
cooking.
6 When cooking is complete, transfer
vegetables to a bowl, top with crispy tofu
and drizzle with any remaining soy ginger
marinade. Serve immediately.
INGREDIENTS
SOY GINGER MARINADE
2 tablespoon coriander stalks,
finely chopped
3 tablespoons soy sauce
2 tablespoons olive oil
3 tablespoons honey
3 tablespoons sesame oil
3 tablespoons rice vinegar
1 garlic, clove, peeled,
minced
2.5cm piece fresh ginger, peeled,
minced
Salt and ground black pepper,
as desired
VEGETABLES
250g broccoli, cut in 2.5cm florets
150g mange tout
250g green beans, cut in half
TOFU
2 tablespoons cornflour
½ tablespoon Chinese five spice
¼ teaspoon cayenne
½ teaspoon salt
600g firm tofu, pat dry and cut into
2cm cubes
VPOTATO, SUNDRIED TOMATO
& SPRING ONION FRITTATA
PROGRAM: AIR FRY | PREP: 10 | COOK TIME: 20 MINUTES | MAKES: 4-6 SERVINGS
DIRECTIONS
1 Neatly line a 20cm x 25cm heat-proof dish with
baking parchment.
2 In large bowl, beat eggs with cream, parsley,
chives, capers, sundried tomatoes, spring
onions, Cheddar cheese, salt, and pepper until
evenly combined.
3 Place potatoes in an even layer in the prepared
dish and evenly cover with the egg mixture.
4 Insert crisper plates into the drawer. Place dish
into drawer, insert drawer into unit.
5 Select MEGAZONE, select AIR FRY, set
temperature to 180°C and set time to
20 minutes. Press START/STOP to begin
cooking.
6 When 5 minutes remain, open drawer and cover
dish with foil. Close drawer to continue cooking.
7 When cooking is complete, remove baking
dish and transfer to a board. Allow to cool
for 5 minutes before cutting. Serve with a crisp
green salad and crusty bread.
INGREDIENTS
8 large eggs
60ml double cream
15g fresh parsley, finely chopped
5g chives, finely chopped
1 tablespoon capers, drained,
finely chopped
40g sundried tomatoes, drained
and finely chopped
4 spring onions, finely sliced
30g Cheddar cheese, grated
1 teaspoon salt
½ teaspoon ground black pepper
350g cooked potatoes,
cut in 1cm slices
V

NINJA® FLEXDRAWER AIR FRYER ninjakitchen.co.uk 2524
ENGLISH
INGREDIENTS
2 x 320g pre-made rolled short
crust pastry
2 eggs, beaten
Nonstick cooking spray
CHEESY POTATO & PEA
PASTIES
150g garlic and herb cream
cheese
1 teaspoon lemon juice
½ teaspoon salt
Ground black pepper, as
desired
50g mature Cheddar cheese,
grated
200g cooked potatoes, cut into
2cm cubes
2 spring onions, sliced
70g frozen peas, defrosted
CORONATION CHICKEN
PASTIES
250g cooked chicken
breasts, shredded
2 tablespoons sultanas
2 teaspoons medium
curry powder
1 tablespoon fresh coriander,
chopped
2 tablespoons mango chutney
1 teaspoon lemon juice
1 tablespoon korma paste
120g crème fraîche
½ teaspoon salt
Ground black pepper, as
desired
DIRECTIONS
1 To prepare the cheesy potato and pea pasties,
combine cream cheese and lemon juice in a large
bowl. Then add remaining ingredient and mix until
evenly combined.
2 To prepare the coronation chicken pasties, place
all ingredients in a large bowl and toss until evenly
combined.
3 Unroll pastry sheets and cut both in half to create
four rectangles, approx. 17cm x 23cm. Brush the
edges of each sheet with egg mixture.
4 Place half the cheesy potato mixture onto one side
of a pastry sheet, leaving a 2cm boarder. Fold the
sheet up over the filling and press down on the
edges to seal. Working around the edges, tightly
tuck the top edge under and press together. Brush
the top with the egg mixture and using a fork make
a couple holes to release steam.
5 Repeat step 4 with the remaining cheesy potato
mixture and the coronation chicken mixture.
6 Insert divider and both crisper plates into the
drawer. Spray crisper plates with cooking spray. Add
2 pasties to each Zone, insert drawer into unit.
7 Select Zone 1, select AIR FRY, set temperature to
200°C, and set time to 20 minutes. Select MATCH
and press START/STOP to begin cooking. With 5
minutes left, flip pasties to allow for a crisp finish.
8 When cooking is complete, pasties will be golden
and crisp.
CHEESY POTATO & PEA PASTIES &
CORONATION CHICKEN PASTIES
PROGRAM: AIR FRY | PREP: 15 MINUTES | COOK TIME: 20 MINUTES
MAKES: 4 SERVINGS
TRIPLE CHEESE &
CHUTNEY TOASTIES
PROGRAM: AIR FRY | PREP: 15 MINUTES | COOK TIME: 10 MINUTES
MAKES: 4-6 SANDWICHES, DEPENDING ON BREAD SIZE
DIRECTIONS
1 In medium bowl, mix cheeses, chives, salt and
pepper together.
2 To assemble the sandwiches, cover each slice of
bread with butter, then place the bread butter
side down on a board. Top 4 pieces of bread
with mustard and the prepared cheese mixture.
Spread the chutney on the remaining 4 slices.
close the sandwiches with the butter on the
outside.
3 Insert both crisper plates into the drawer and
place all sandwiches on crisper plate. Insert
drawer into unit.
4 Select MEGAZONE, select AIR FRY and
set temperature to 200°C and set time to
10 minutes. Press the START/STOP to
begin cooking.
5 When 5 minutes remain, remove drawer from
unit and using silicone-tipped tongs carefully
turn the sandwiches. Close drawer to continue
cooking.
6 When cooking is complete, remove the
sandwiches from drawer and enjoy hot.
INGREDIENTS
100g Gruyère cheese, grated
100g Emmental cheese, grated
150g mature Cheddar cheese,
grated
2 tablespoons chives, finely chopped
Salt and ground black pepper,
as desired
8 thick slices sourdough bread
4 teaspoons unsalted
butter, softened
2 teaspoons Dijon mustard
4 tablespoons chutney of choice

NINJA® FLEXDRAWER AIR FRYER ninjakitchen.co.uk 2726
ENGLISH
RASPBERRY & WHITE
CHOCOLATE BLONDIES
PROGRAM: BAKE | PREP: 10 MINUTES | COOK TIME: 23-24 MINUTES
MAKES: 8-10 SERVINGS
DIRECTIONS
1 Grease and line a shallow 20cm x 25cm
heat-proof dish or tin with baking parchment.
2 In large mixing bowl, mix melted butter, sugar,
eggs and vanilla together until smooth. Stir
in flour and salt until combined. Fold in white
chocolate chips and raspberries. Then transfer
the batter to the prepared dish.
3 Insert both crisper plates into the drawer and
place dish into drawer.
4 Select MEGAZONE, select BAKE, set
temperature to 160°C and set time to
24-25 minutes. Press START/STOP to begin
cooking. Continue to cook for a further
2 minutes for a less fudgy blondie.
5 When cooking is complete, carefully remove
and leave to cool before cutting into 8 to 10
pieces.
INGREDIENTS
170g salted butter,
melted plus 1 tablespoon
for greasing
200g soft light brown sugar
2 medium eggs
1½ teaspoons vanilla essence
200g plain flour
½ teaspoon salt
150g white chocolate chips
70g fresh or frozen
raspberries
INGREDIENTS
1 teaspoon sunflower oil,
for greasing
200g self-raising flour
1 teaspoon baking powder
¾ teaspoon sea salt
Zest of 1 lemon
2 teaspoons vanilla essence
125g golden caster sugar
100ml sunflower oil
100ml natural yogurt
2 large eggs, beaten
100g blueberries
DRIZZLE
Juice of 1 lemon
60g caster sugar
DIRECTIONS
1 Grease a Ninja loaf tin or 23cm × 12.5cm
loaf tin with oil or line a loaf tin with baking
parchment.
2 In a large bowl, sift together flour, baking
powder and salt. Whisk in lemon zest, vanilla,
sugar, oil, yogurt and eggs until evenly
combined. Gently stir in the blueberries then
transfer the mixture to the prepared tin.
3 Insert both crisper plates into unit. Place loaf
tin inside and close drawer.
4 Select MEGAZONE select BAKE, set
temperature to 160°C and set time to
50 minutes. Press START/STOP to begin
cooking.
5 When 20 minutes remain, open drawer and
cover loaf tin with foil to
prevent over browning. Close drawer to
continue cooking.
5 In a small bowl, whisk together the drizzle
ingredients until sugar is dissolved.
7 Cooking is complete when a wooden cocktail
stick inserted in the centre of loaf comes
out clean.
8 Once loaf is cooked, use a cocktail stick to
prick the top of the loaf, and pour over drizzle.
Allow to cool in the loaf tin before serving.
BLUEBERRY &
LEMON LOAF
PROGRAM: BAKE | PREP: 15 MINUTES | COOK TIME: 50 MINUTES
MAKES: 1 LOAF
V
ninjakitchen.co.uk 27
TIP: Use oven gloves to remove loaf tin.
V

ENGLISH
ninjakitchen.co.uk 29
Air Fry Cooking Chart
*After cutting potatoes,
allow uncooked chips to
soak in cold water for at
least 30 minutes to remove
unnecessary starch. Pat
chips dry. The drier the
chips, the better the results.
INGREDIENT AMOUNT PREPARATION TOSS IN OIL TEMP
COOK TIME SINGLE
OR MEGAZONE
FRESH VEGETABLES
Asparagus 400g Whole, stems trimmed 2 tsp 200°C 6-8 mins
Beetroot 6 small or 4 large (about 1kg) Whole None 200°C 40-60 mins
Bell Peppers 4 (600g) Whole None 200°C 15-16 mins
Broccoli 400g Cut in 2.5cm florets 1 Tbsp 200°C 11 mins
Brussels Sprouts 640g Cut in half, stem removed 2 Tbsp 200°C 13-15 mins
Butternut squash 500-750g Cut in 2.5cm pieces 1 Tbsp 200°C 16-18 mins
Carrots 500g Peeled, cut in 1.5cm pieces 1 Tbsp 200°C 14-16 mins
Cauliflower 600g Cut into 2.5cm florets 2 Tbsp 200°C 13-15 mins
Celeriac 600g Peel and cut into 1.5cm cubes, 2 tbsp oil 1 Tbsp 200°C 14-16 mins
Corn on the cob 4 ears Whole ears, husks removed, ends trimmed 1 Tbsp 200°C 15–18 mins
Courgette 500g Cut in quarters lengthwise,
then cut into 2.5cm pieces 1 Tbsp 200°C 8–10 mins
Fine Green Beans 400g Trimmed 1 Tbsp 200°C 8-10 mins
Kale (for chips) 225g Torn in pieces, stems removed None 150°C 9 mins
Mushrooms 300g Wiped, cut in quarters 1 Tbsp 200°C 10 mins
Portobello mushrooms 250g Whole, brush with oil 1 Tbsp 180°C 9-10 mins
Parsnips 500g Peel and cut into 1.5cm lengths, 1 tbsp oil 1 Tbsp 200°C 12-14 mins
Potatoes, white
e.g. King Edward,
Maris Piper or Russet
1kg Cut in 2.5cm wedges 1 Tbsp 200°C 22-26 mins
500g Hand-cut chips*, thin
1/2–3 Tbsp, vegetable oil
200°C 16-18 mins
500g Hand-cut chips*, thick
1/2–3 Tbsp, vegetable oil
200°C 18-20 mins
500g Cut into even sized pieces 2 Tbsp
, vegetable oil 200°C 15-20 mins
4 whole (185-250g each) Pierced with fork 3 times 1 Tbsp 180°C 43-48 mins
Potatoes, sweet 1kg Cut in 2.5cm chunks 1 Tbsp 200°C 20 mins
4 whole (185-250g each) Pierced with fork 3 times 1 Tbsp 180°C 32-40 mins
Turnip 500g Peel and cut into 1.5cm cubes, 2 tbsp oil 1 Tbsp 200°C 15-17 mins
FRESH POULTRY
Chicken breasts 4 (600g) None Brushed with oil 200°C 18-20 mins
Chicken thighs 6 thighs (125-150g each/750-900g) Bone in/skin on Brushed with oil 200°C 19-22 mins
6-8 thighs (100g each/600-800g) Boneless/skinless Brushed with oil 200°C 15-16 mins
Chicken wings 1kg None Brushed with oil 200°C 30-32 mins
Duck breasts 2 (400g)
Slash skin, cook breast side down,
turn over halfway
Brushed with oil 200°C 18-22 mins
FRESH FISH & SEAFOOD
Cod fillets 4 (480g) None Brushed with oil 200°C 8-10 mins
Fish cakes 2 (145g each) None None 180°C 17-18 mins
Prawns 16 jumbo (165g) None 1 Tbsp 200°C 4 mins
Salmon fillets 4 (520g) None Brushed with oil 210°C 12-14 mins
Use these cook times as a guide, adjusting to your preference.
NINJA®FLEXDRAWER AIR FRYER28
For best results,
toss food
often with
silicone-tipped
tongs.
We recommend
frequently checking
your food and
tossing it to ensure
desired results.
NOTE: unless
stated otherwise
in the preparation
column, toss often.
MEGAZONE
When
cooking in the
MegaZone,
double the
quantity of
food for the
same cook
time.

ENGLISH
ninjakitchen.co.uk 31
Air Fry Cooking Chart, continued
INGREDIENT AMOUNT PREPARATION TOSS IN OIL TEMP
COOK TIME SINGLE
OR MEGAZONE
FRESH BEEF
Burgers 4 (115g each) 2.5cm thick None 190°C 12-14 mins
Steaks* 2 (230g each) Whole Brushed with oil 200°C 7-10 mins
FRESH PORK
Bacon 4 rashers None None 210°C 6 mins
Gammon steak 1 (225g) Cut rind at 2cm, turn over after 5 mins Brushed with oil 190°C 10-12 mins
Pork chops
2 bone-in (250g each) None Brushed with oil 200°C 12-13 mins
4 boneless (100g) None Brushed with oil 200°C 10-12 mins
2 Pork fillets (350-500g each) None Brushed with oil 190°C 22-27 mins
Sausages 8 (410g) None None 200°C 13-15 mins
16 (820g) None None 200°C 13-15 mins
FRESH LAMB
Lamb chops 4 (340g) None Brushed with oil 180°C 11-12 mins
Lamb steaks 3 (300g) None Brushed with oil 180°C 12-13 mins
FROZEN FOODS
Breaded fish fillets 4 (440g) Turn half way None 200°C 13-15 mins
Breaded garlic mushrooms 300g None None 190°C 10-12 mins
Chicken goujons 15 (270g) None None 190°C 9-10 mins
Chicken Kiev 4 (500g) None None 180°C 20-22 mins
Chicken nuggets 24 (400g) None None 200°C 10-12 mins
Fish fillets in batter 4 (440g) Turn halfway None 180°C 18 mins
Fish fingers 10 (280g) None None 200°C 9-10 mins
Hash browns 7 (390g) Single layer None 200°C 15 mins
Potato croquettes 550g None None 190°C 18-19 mins
Prawn tempura 8 (140g) Turn halfway None 190°C 8-9 mins
Roast potatoes 700g None None 190°C 20 mins
Scampi in breadcrumbs 280g None None 200°C 9-10 mins
Vegan burgers 4 (265g) Single layer None 200°C 11 mins
Vegan nuggets 14 (320g) Single layer None 200°C 8 mins
Vegetarian sausages 6 (270g) None None 190°C 9-10 mins
Yorkshire pudding 8 (150g) None None 180°C 3-4 mins
NINJA®FLEXDRAWER AIR FRYER30
NOTE:
Don't see the food
you are looking for in the
charts? Decrease the cook
time on the packaging by
25%. For best results, check
food often and increase cook
time if necessary.
Use these cook times as a guide, adjusting to your preference.
* If you prefer a rarer steak, choose the min time and if you prefer a well done steak, cook to max time
For best results,
toss food
often with
silicone-tipped
tongs.
We recommend
frequently checking
your food and
tossing it to ensure
desired results.
NOTE: unless
stated otherwise
in the preparation
column, toss often.
MEGAZONE
When
cooking in the
MegaZone,
double the
quantity of
food for the
same cook
time.

ninjakitchen.co.uk 33
ENGLISH
NINJA®FLEXDRAWER AIR FRYER32
Max Crisp Cooking Chart, Ideal for frozen foods
Air Fry Cooking Chart, continued
INGREDIENT AMOUNT PREPARATION TOSS IN OIL COOK TIME SINGLE
OR MEGAZONE
FROZEN FOOD
Battered onion rings 300g None None 10 mins
Chicken dippers 400g None None 12 mins
Chicken wings 1kg None None 30 mins
Chicken nuggets 400g None None 9-10 mins
Fish goujons 275g None None 10 mins
French Fries 500g None None 14-16 mins
Mozzarella sticks 180g None None 7-8 mins
Popcorn chicken 500g None None 12 mins
Potato pops 500g None None 12 mins
Wae fries 550g None None 14-16 mins
NOTE There is no temperature adjustment available or necessary when using the Max Crisp function.
NOTE Best for cooking smaller quantities of frozen food which may need a high temperature.
Use these cook times as a guide, adjusting to your preference.
Use these cook times as a guide, adjusting to your preference.
INGREDIENT AMOUNT PREPARATION TOSS IN OIL TEMP COOK TIME SINGLE
OR MEGAZONE
CHIPS
Home made chips, 1cm thick 500g Soak in water for 30 mins, pat dry 1-2 Tbsp oil 200°C 16-18 mins
Home made chips, 2cm thick 500g Soak in water for 30 mins, pat dry 1-2 Tbsp oil 200°C 18-20 mins
Frozen chunky oven chips 500g None None 200°C 20 mins
Frozen crinkle chips 500g None None 210°C 18-20 mins
Frozen curly fries 700g None None 210°C 18-20 mins
Frozen French fries 500g None None 180°C 20-22 mins
Frozen gastro chips 700g None None 210°C 22 mins
Frozen potato wedges 650g None None 190°C 20 mins
Frozen skin on fries 500g None None 200°C 18-20 mins
Frozen straight cut chips 500g None None 200°C 18 mins
Frozen sweet potato fries 500g None None 180°C 22-24mins
For best results,
toss food
often with
silicone-tipped
tongs.
We recommend
frequently checking
your food and
tossing it to ensure
desired results.
NOTE: unless
stated otherwise
in the preparation
column, toss often.
MEGAZONE
When
cooking in the
MegaZone,
double the
quantity of
food for the
same cook
time.
NOTE: If cooking smaller
amounts of food, use
the recommended
temperature, but reduce
the time. For best results,
check food and toss it
often until it reaches the
desired outcome.
Homemade chips Chunky Chips Crinkle Chips French Fries Potato Wedges Sweet Potato Fries

NINJA® FLEXDRAWER AIR FRYER ninjakitchen.co.uk 3534
ENGLISH
INGREDIENTS PREPARATION TEMP DEHYDRATE TIME
FRESH FRUITS & VEGETABLES
Apples Core removed, cut in 3mm slices, rinsed in lemon water, patted dry 60°C 7–8 hours
Asparagus Cut in 2.5cm pieces, blanched 60°C 6–8 hours
Bananas Peeled, cut in 3mm slices 60°C 8–10 hours
Beetroot Peeled, cut in 3mm slices 60°C 6–8 hours
Aubergine Peeled, cut in 3mm slices, blanched 60°C 6–8 hours
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, stone removed 60°C 6–8 hours
Mushrooms Cleaned with soft brush (do not wash) 60°C 6–8 hours
Pineapple Peeled, cored, cut in 3mm - 1.25cm slices 60°C 6–8 hours
Strawberries Cut in half or in 1.25cm slices 60°C 6–8 hours
Tomatoes Cut in 3mm slices 60°C 6–8 hours
FRESH MEAT, POULTRY, FISH
Beef, Chicken, Turkey Jerky Cut in 6mm slices, marinated overnight 70°C 5–7 hours
Salmon jerky Cut in 6mm slices, marinated overnight 70°C 3–5 hours
Roast Chart
Dehydrate Chart
INGREDIENT AMOUNT PREPARATION TOSS IN OIL TEMP COOK TIME MEGAZONE
FRESH MEAT
Chicken, whole 2.2kg Truss if desired, turn over
halfway Rub with oil 190°C 40-45 mins
Beef topside, rolled
roasting joint 1.4kg None, turn over halfway, protect with foil Rub with oil 160°C 55 mins (medium)
Pork, loin, boneless 1kg None, turn over halfway Score fat 190°C 50 mins
Rolled shoulder of pork 2.3kg None, turn over halfway, Rub with oil 180°C 1 hour 30 mins
Whole leg of lamb 2kg None, turn over halfway Rub with oil 190°C 1 hour 10 mins (well done)
MEGAZONE
When cooking in the
MegaZone, double the
quantity of food for the
same cook time.
We recommend frequently checking
your food and tossing it to ensure
desired results.
NOTE: unless stated otherwise in the
preparation column, toss often.

NINJA® FLEXDRAWER AIR FRYER ninjakitchen.co.uk 3736
ENGLISH
Using DualZone Technology: SYNC
RECIPE AMOUNT MIX OR COMBINE THESE INGREDIENTS FUNCTION TEMP/TIME
Fish Cakes 4 fish cakes (145g each) None Air Fry 200°C | 12-15 minutes
Balsamic Roasted Tomatoes 500g cherry tomatoes 60ml balsamic vinegar
1 Tbsp vegetable oil Roast 200°C | 10-15 minutes
Honey Sage Pork Steaks 2–3 boneless pork steaks (120g each) 1 Tbsp vegetable oil
1 Tbsp honey, 1/2teaspoon dried sage Roast 200°C | 15–17 minutes
Cajun Potatoes 4 medium potatoes, diced (800g) 2 Tbsp vegetable oil
2 Tbsp Cajun seasoning Air Fry 200°C | 30 minutes
Lemon asparagus 400g whole spears Brush with melted butter and
1 teaspoon lemon juice Air Fry 200°C | 6–8 minutes
Miso Glazed Salmon 4 salmon fillets (120g each) 2 Tbsp miso paste, 1 teaspoon vegetable oil
Rub on to salmon Air Fry 200°C | 12-14 minutes
Honey Hazelnut Brussels Sprouts 500g Brussels sprouts, cut in half 2 Tbsp vegetable oil, 60ml honey,
60g chopped hazelnuts Air Fry 200°C | 13-15 minutes
Bualo Chicken Thighs 6 boneless skinless chicken thighs (110-140g each) 150ml bualo sauce, toss with chicken Air Fry 200°C | 20-22 minutes
Plant Based Burger 4 burgers (125g each) plant-based ground 4 teaspoon BBQ sauce Air Fry 190°C | 12 minutes
Mediterranean Cauliflower 600g cauliflower, cut in 2.5cm florets 120ml tahini, 4 Tbsp vegetable oil Air Fry 200°C | 13-15 minutes
Frozen French Fries 500g Season as desired Air Fry 180°C | 20 minutes
Corn on the cob 4 Brush with melted butter Roast 180°C | 15-17 minutes
Now you can cook two dierent foods with two dierent cook times, and watch as they
finish at the same time. Simply program each Zone and let the SYNC feature do the rest.
CHOOSE ANY TWO ADD ONE RECIPE PER ZONE SET BOTH ZONES
AND USE SYNC
NOTE: For best results, start checking food 2 minutes before cook time is complete.
Stop cooking at any time if the desired level of crispiness has been achieved, but
make sure any foods have reached a food-safe temperature.
NOTE: For all recipes in this chart, season with salt and pepper as desired. Toss often.

FRITEUSE SANS HUILE NINJA® FLEXDRAWER ninjakitchen.fr 3938
FRANÇAIS
UTILISATION DE VOTRE FRITEUSE SANS
HUILE NINJA® FOODI® FLEXDRAWER
TABLE DES MATIÈRES
7PROGRAMMES DE CUISSON
ROAST
(RÔTIR)
Parfait pour rôtir
viandes et légumes
MAX CRISP
Parfait pour cuisiner
de petites quantités
d’aliments surgelés qui
nécessitent peut-être
une température élevée
Air Fry
(Frire sans huile)
Parfait pour les
aliments frais comme
les ailes de poulet
et tous vos en-cas
congelés préférés
BAKE
(CUIREAUFOUR)
Parfait pour réaliser
des gâteaux et autres
desserts au four
PROVE
(FAIRE LEVER)
Créez un environnement
idéal pour faire reposer
et lever la pâte.
REHEAT
(RÉCHAUFFER)
Parfait pour
réchauer les restes
DEHYDRATE
(DÉSHYDRATER)
Parfait pour les chips
de légumes et de
fruits, et la viande
séchée
Utilisation de votre friteuse sans huile
Ninja®Foodi®FLEXDRAWER 39
Utilisation de la MEGAZONE 40
Utilisation de la technologie DualZone™ 42
Préparer un repas avec le plat de cuisson 44
Recettes 46
Poulet
Poulet rôti et ses légumes 46
Poulet chasseur et pommes de terre grenaille 48
Viande
Poitrine de porc avec chou au soja et au gingembre 49
Gigot d’agneau à la grecque et légumes 50
Fajitas à la viande et aux légumes 52
Kefta d’agneau et patates douces épicées en quartiers 53
Toad in the Hole (plat anglais de saucisses rôties) 54
Poisson
Fish and Chips 55
Brochettes de saumon au piment
avec légumes au soja et au gingembre 56
Végétarien
Tofu épicé et légumes verts 58
Frittata de pommes de terre, tomates séchées et
oignons nouveaux 59
En-cas
Chaussons aux fromage, pommes de terre et petits pois,
et chaussons au poulet 60
Croque-monsieur trois fromages au chutney 61
Desserts
Cake aux myrtilles et au citron 62
Gâteau fondant aux framboises et au chocolat blanc 63
Tableaux de cuisson 64
Air Fry (Frire sans huile) 64
Max Crisp 68
Roast (Rôtir) 70
Dehydrate (Déshydrater) 70
Utilisation de la technologie DualZone™: la fonction SYNC 72
POUR DES RÉSULTATS OPTIMAUX
VVégétarien
PLAQUES DE CUISSON
Les plaques de cuisson permettent de faire dorer
les aliments de manière homogène. Sauf indication
contraire, nous vous recommandons de les utiliser
à chaque fois que vous faites frire sans huile et pour
toutes les recettes figurant dans le présent guide.
www.ninjatestkitchen.eu
Conseils de nettoyage :
Nous recommandons toujours de nettoyer entre les utilisations pour éviter les
débris cuits.
Pour un nettoyage rapide :
retirezdivisorio e piastra per frittura antiaderente, et lavez-les dans l'évier. Égouttez
ou essuyez toute graisse du tiroir. Remplissez le tiroir d'eau bouillante et d'un filet de
liquide vaisselle. À l'aide d'une brosse à vaisselle, retirez soigneusement les résidus
alimentaires. Égoutter l'eau dans l'évier et rincer à l'eau douce. Égoutter et sécher.
Pour un nettoyage en profondeur :
retirez divisorio e piastra per frittura antiaderente. Lavez soigneusement le tiroir et les
accessoires dans l'évier OU placez le tiroir et les accessoires dans un lave-vaisselle.
CONSEIL: Installez les plaques à légumes
avec les bords incurvés à l'extérieur du tiroir