Ninja Foodi User manual

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

NZ NINJAKITCHEN.CO.NZ | AU NINJAKITCHEN.COM.AU 3NINJA® AIR FRYER2
USING YOUR NINJA® FOODI®
AIR FRYER
CONTENTS
6 COOKING PROGRAMS
FOR BEST RESULTS
AIR FRY
Best for fresh foods
like chicken wings,
and your favourite
frozen snacks
BAKE
Best for making
cakes and other
baked desserts
ROAST
Best for roasting
vegetables
and meats
REHEAT
Best for reviving
leftovers
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.
MAX CRISP
Best for frozen foods
such as chips and
chicken nuggets
DEHYDRATE
Best for making
veggie/fruit crisps
and jerky
Using your Ninja®Foodi® Air Fryer 3
Using DualZone™Technology 4
SYNC 4
MATCH 5
Cooking in a single zone 7
Cooking Charts 8
Air Fry 8
Dehydrate 12
Using DualZone™ Technology: SYNC 14
Recipes 16
Chicken
Hunters BBQ Chicken & Chips 16
Chicken Fajitas & Spicy Roast Potatoes 18
Pork
Spicy Italian Hot Dogs 20
Sweet Potato Sausage Hash 21
Fried Pork & Sweet Potato Chips 22
Fish
Haddock Croquettes 23
Roasted Salmon & Parmesan Asparagus 24
Garlic Prawns & Blistered Rosemary Potatoes 25
Coconut-Lime Cod & Cauliflower Rice 26
Vegetarian
Spicy Halloumi Chips & Chilli Corn on the Cob 27
Cheesy Stued Mushrooms & Vegetable Medley 28
Sweet & Sour Tofu & Asian-Style Vegetables 30
Cauliflower Bites & Baked Sweet Potatoes 32
Desserts
Peanut Butter Chocolate Brownies 34
Banoee Muns 35
VSuitable for vegetarians.
Symbols
CRISPER PLATE
The crisper plate promotes overall browning.
We recommend using it every time you air fry by placing
it in the drawer, then placing food on top of it.

NINJA® AIR FRYER NZ NINJAKITCHEN.CO.NZ | AU NINJAKITCHEN.COM.AU 54
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
• Place food in drawers.
• The unit defauls to Zone 1.
• Select a cooking function (e.g., Air Fry).
• Use the TEMP arrows to set the temperature.
• Use the TIME arrows to set the time.
• Select Zone 2.
• Select a cooking function (e.g., Roast),
and repeat Step 2.
• Max Crisp is not available if already
programmed in Zone 1.
• Select SYNC.
• Press START/STOP to begin cooking.
• The zone with the shorter cook time
will display HOLD.
+
+
+
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: Begin Cooking
• Place food in drawers.
• The unit defauls to Zone 1.
• Select a cooking function (e.g., Air Fry).
• Max Crisp is not available when using MATCH.
• Use the TEMP arrows to set the temperature.
• Use the TIME arrows to set the time.
• Select MATCH.
• Press START/STOP to begin cooking.
+
+
Cooking 2 foods using 2 dierent functions, temps, or cook times?
Program each zone and use SYNC to have both zones finish at the same time.
Cooking the same food in each zone?
Set Zone 1 and use MATCH to automatically duplicate settings to Zone 2.

NINJA® AIR FRYER NZ NINJAKITCHEN.CO.NZ | AU NINJAKITCHEN.COM.AU 76
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
• Place food in drawers.
• The unit defauls to Zone 1.
• Select a cooking function (e.g., Air Fry).
• Use the TEMP arrows to set the temperature.
• Use the TIME arrows to set the time.
Repeat steps 1 and 2 for Zone 2.
• Press START/STOP to begin cooking.
+
+
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: Begin Cooking
• Place food in drawers.
• The unit defauls to Zone 1.
• Select a cooking function (e.g., Air Fry).
• Use the TEMP arrows to set the temperature.
• Use the TIME arrows to set the time.
• Press START/STOP to begin cooking.
+
Want to cook two foods, but don't need them to finish at the same time?
Fill both zones and manually program each zone so they start at the same time.
Only cooking one thing?
Fill a single zone and use it like a traditional air fryer.
Using DualZone™ Technology cont. Cooking in a single zone

NINJA® AIR FRYER NZ NINJAKITCHEN.CO.NZ | AU NINJAKITCHEN.COM.AU 98
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
VEGETABLES
Asparagus 200g Whole, stems trimmed 2 tsp 200°C 8–12 mins 20–25 mins
Beetroot 6 small or 4 large (about 1kg) Whole None 200°C 35-45 mins 35–40 mins
Bell peppers
(for roasting) 2 peppers Whole None 200°C 16 mins 15–20 mins
Broccoli 1 head (400g) Cut in 2.5cm florets 1 Tbsp 200°C 9 mins 15–17 mins
Brussel sprouts 500g Cut in half, stem removed 1 Tbsp 200°C 15–20 mins 20–25 mins
Butternut squash 500g-750g Cut in 2.5cm pieces 1 Tbsp 200°C 20–25 mins 35–40 mins
Carrots 500g Peeled, cut in 1.5cm pieces 1 Tbsp 200°C 13–16 mins 25–30 mins
Cauliflower 1 head (900g) Cut in 2.5cm florets 2 Tbsp 200°C 15–20 mins 20–25 mins
Corn on the cob 4 ears Whole ears, husks removed 1 Tbsp 200°C 12–15 mins 18–20 mins
Courgette 500g Cut in quarters lengthwise,
then cut in 2.5cm pieces 1 Tbsp 200°C 15–18 mins 25–28 mins
Fine green beans 200g Trimmed 1 Tbsp 200°C 8 mins 10–15 mins
Kale (for crisps) 100g Torn in pieces, stems removed None 150°C 8 mins 15–20 mins
Mushrooms 225g Wiped, cut in quarters 1 Tbsp 200°C 7 mins 13–15 mins
Potatoes, white
e.g. King Edward,
Maris Piper or
Russet
750g Cut in 2.5cm wedges 1 Tbsp 200°C 20–22 mins 35–38 mins
450g Hand-cut chips*, thin 1/2–3 Tbsp,
vegetable oil 200°C 20–24 mins 30–35 mins
450g Hand-cut chips*, thick 1/2–3 Tbsp,
vegetable oil 200°C 19–24 mins 37–40 mins
3 whole (200g each) Pierced with fork 3 times None 200°C 30–35 mins 37–40 mins
Potatoes, sweet
750g Cut in 2.5cm chunks 1 Tbsp 200°C 15–20 mins 30–35 mins
4 whole (225g each) Pierced with fork 3 times None 200°C 36–42 mins 40–45 mins
POULTRY
Chicken breasts
2 breasts (200g each) None Brushed with oil 190°C 22–25 mins 30–35 mins
4 breasts (150-175g each) None Brushed with oil 190°C 34 mins 25–28 mins
Chicken thighs
4 thighs (200g each) Bone in Brushed with oil 200°C 22–28 mins 26–29 mins
4 thighs (100g each) Boneless Brushed with oil 200°C 18–22 mins 25–28 mins
Chicken wings 1kg Drumettes & flats 1 Tbsp 200°C 33 mins 43–47 mins
FISH & SEAFOOD
Fish cakes 2 cakes (145g each) None Brushed with oil 200°C 15 mins 10–13 mins
Salmon fillets 2 fillets None Brushed with oil 200°C 10–13 mins 13–17 mins
Prawns 16 large Whole, peeled, tails on 1 Tbsp 200°C 7–10 mins 10–13 mins
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.
OR
Shake your food
We recommend shaking
your food at least twice
during the cooking
cycle for best results.
Toss with
silicone-tipped tongs
DUALZONE
when cooking in both zones —
same or dierent foods.
SINGLE ZONE
when cooking in one zone —
not using the other zone.

NZ NINJAKITCHEN.CO.NZ | AU NINJAKITCHEN.COM.AU 11
Air Fry Cooking Chart, continued
INGREDIENT AMOUNT PREPARATION TOSS IN OIL TEMP
BEEF
Burgers 4 quarter-pounders 2.5cm thick None 190°C 12 mins 10–13 mins
Steaks 2 steaks (230g each) Whole None 200°C 22 mins 14–18 mins
PORK
Bacon 4 strips, cut in half None None 180°C 9 mins 9–12 mins
Pork chops
2 thick-cut, bone-in chops Bone in Brushed with oil 190°C 19 mins 23–27 mins
4 boneless chops Boneless Brushed with oil 190°C 18 mins 17–20 mins
Sausages 4 sausages Whole None 200°C 7–9 mins 17–22 mins
Gammon steaks 1 steak (225g) Cut rind at 2cm, turn
over after 5 mins Brushed with oil 180°C 10 mins 14–18 mins
LAMB
Lamb chops 4 chops (340g) None Brushed with oil 200°C 12 mins 15–18 mins
FROZEN FOODS
Chicken nuggets 1 box (397g) None None 200°C 16 mins 18–21 mins
Breaded fish fillets 4 fillets (Total 500g) None None 200°C 14–16 mins 20–25 mins
Fish fillets in batter 4 Turn half way None 180°C 18 mins 17–22 mins
Fish fingers 10 None None 200°C 15 mins 16–19 mins
Chips 500g None None 180°C 20 mins 28–32 mins
Chips 1kg None None 180°C 42 mins 50–55 mins
Sweet potato chips 450g None None 190°C 20 mins 24–26 mins
Hash browns 7Single layer None 200°C 15 mins 16–18 mins
Scampi in breadcrumbs 280g None None 180°C 12 mins 15–18 mins
Prawn tempura 8 prawns (total 140g) Turn half way None 190°C 8-9 mins 14–18 mins
Chunky oven chips 500g None None 180°C 20 mins 30–32 mins
Potato wedges 500g None None 180°C 20 mins 25–27 mins
Roast potatoes 700g None None 190°C 20 mins 18–22 mins
Vegan burgers 4Single layer None 180°C 10 mins 13 mins
Battered onion rings 300g None None 190°C 14 mins 14–16 mins
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.
OR
Shake your food
We recommend shaking
your food at least twice
during the cooking
cycle for best results.
Toss with
silicone-tipped tongs
NINJA®AIR FRYER10
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.
DUALZONE
when cooking in both zones —
same or dierent foods.
SINGLE ZONE
when cooking in one zone —
not using the other zone.

NZ NINJAKITCHEN.CO.NZ | AU NINJAKITCHEN.COM.AU 13
INGREDIENTS PREPARATION TEMP
FRUITS & VEGETABLES
Apples Core removed, cut in 3mm slices, rinsed in lemon water, patted dry 60°C 7–8 hours 7–8 hours
Asparagus Cut in 2.5cm pieces, blanched 60°C 6–8 hours 6–8 hours
Bananas Peeled, cut in 3mm slices 60°C 8–10 hours 8–10 hours
Beetroot Peeled, cut in 3mm slices 60°C 6–8 hours 6–8 hours
Aubergine Peeled, cut in 3mm slices, blanched 60°C 6–8 hours 6–8 hours
Fresh herbs Rinsed, patted dry, stems removed 60°C 4 hours 4 hours
Ginger root Cut in 3mm slices 60°C 6 hours 6 hours
Mangoes Peeled, cut in 3mm slices, pit removed 60°C 6–8 hours 6–8 hours
Mushrooms Cleaned with soft brush (do not wash) 60°C 6–8 hours 6–8 hours
Pineapple Peeled, cored, cut in 3mm - 1.25cm slices 60°C 6–8 hours 6–8 hours
Strawberries Cut in half or in 1.25cm slices 60°C 6–8 hours 6–8 hours
Tomatoes Cut in 3mm slices or grated; steam if planning to rehydrate 60°C 6–8 hours 6–8 hours
MEAT, POULTRY, FISH
Beef jerky Cut in 6mm slices, marinated overnight 70°C 5–7 hours 5–7 hours
Chicken jerky Cut in 6mm slices, marinated overnight 70°C 5–7 hours 5–7 hours
Salmon jerky Cut in 6mm slices, marinated overnight 70°C 3–5 hours 3–5 hours
Turkey jerky Cut in 6mm slices, marinated overnight 70°C 5 –7 hours 5–7 hours
Dehydrate Chart
DUALZONE
when cooking in both zones —
same or dierent foods.
DUALZONE
when cooking in both zones —
same or dierent foods.
SINGLE ZONE
when cooking in one zone —
not using the other zone.
SINGLE ZONE
when cooking in one zone —
not using the other zone.
Max Crisp Chart
INGREDIENT AMOUNT PREPARATION TOSS IN OIL TEMP
FROZEN FOODS
Chicken nuggets 350g None None 200°C 10 mins 15–17mins
Chicken Wings 1kg None 1 Tbsp 200°C 17 mins 20–26 mins
Sweet Potato Fries 500g None 1 Tbsp 200°C 15–16 mins 22–25 mins
French Fries 500g None None 200°C 14 mins 24 mins
French Fries 1kg None None 200°C 25 mins 55–60 mins*
Onion Rings 300g None None 200°C 9 mins 2–15 mins
NOTE There is no temperature adjustment available or necessary when using the Max Crisp function.
*Max Crisp function is 30 minutes long. Increase or add time as needed to reach your desired outcome.

NINJA® AIR FRYER NZ NINJAKITCHEN.CO.NZ | AU NINJAKITCHEN.COM.AU 1514
Using DualZone™ Technology: SYNC
RECIPE AMOUNT MIX OR COMBINE THESE INGREDIENTS FUNCTION TEMP/TIME
Fish Cakes 2 fish cakes Brush with melted butter Air Fry 200°C | 15 minutes
Balsamic Roasted Tomatoes 500g cherry tomatoes 60ml balsamic vinegar
1 Tbsp vegetable oil Roast 200°C | 15 minutes
Honey Sage Pork Chops 2–3 boneless pork chops (120g each) 1 Tbsp vegetable oil
1 Tbsp honey Roast 200°C | 17–20 minutes
Cajun Russet Potatoes 4 medium potatoes, diced 2 Tbsp vegetable oil
2 Tbsp Cajun seasoning Air Fry 200°C | 30 minutes
Green Beans with Almonds 500g green beans, ends trimmed 2 Tbsp vegetable oil
60g sliced almonds Air Fry 200°C | 15 minutes
Miso Glazed Salmon 3 salmon fillets (170g each) 2 Tbsp miso paste, 1 teaspoon vegetable oil
Rub onto salmon Air Fry 200°C | 15 minutes
Honey Hazelnut Brussel Sprouts 500g Brussel sprouts, cut in half 2 Tbsp vegetable oil, 60ml honey,
60g chopped hazelnuts Air Fry 200°C | 23 minutes
Bualo Chicken Thighs 4 boneless skin-on chicken thighs (110-140g each) 240ml bualo sauce, toss with chicken Air Fry 200°C | 27 minute
Plant Based "Meat" Burger 500g plant-based ground "meat" (4 125g burgers) 1 Tbsp minced garlic, 1 Tbsp minced onion Air Fry 190°C | 20 minute
Mediterranean Cauliflower 1 head cauliflower, cut in 1.5cm florets 120ml tahini, 2 Tbsp vegetable oil Air Fry 200°C | 35 minutes
Chips 500g chips Season as desired Air Fry 200°C | 28 minutes
Corn on the cob 4 Cobettes Brush with melted butter Roast 180°C | 15 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.

NINJA® AIR FRYER NZ NINJAKITCHEN.CO.NZ | AU NINJAKITCHEN.COM.AU 1716
INGREDIENTS
600g potatoes e.g. Maris Piper
or King Edwards or Rooster,
cut in 1cm thick sticks
3 tablespoons oil
4 rashers of smoked back bacon
4 chicken breasts (170g each)
50g grated cheddar cheese
4 tablespoons BBQ sauce
Sea Salt
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 Meanwhile, roll chicken breasts into a neat
shape and wrap with bacon. Secure in place
with a cocktail stick.
3 Place chips with oil into a large mixing bowl;
toss to combine with at least 1/2tablespoon oil.
For crispier results, use up to 3 tablespoons oil.
4 Insert a crisper plate in both drawers. Place
chicken breasts in zone 1, then insert drawer
in unit. Place chips in zone 2, then insert
drawer in unit.
5 Select zone 1, select ROAST, set temperature
to 180°C and set time to 35 minutes. Select
zone 2, select AIR FRY, set temperature to
200°C, and set time to 35 minutes. Select
SYNC. Select START/STOP to begin.
6 When zone 1 time reaches 10 minutes, remove
drawer from unit and top chicken with cheese.
Reinsert drawer to continue cooking.
7 When zone 2 time reaches 5 minutes,
remove drawer from unit and shake
drawer for 10 seconds. Reinsert drawer
to continue cooking.
8 When zone 2 time reaches 30 minutes, shake
for 10 seconds. Re-insert drawer to continue
cooking for another 5 minutes if necessary.
Sprinkle with sea salt to serve.
9 When zone 1 time reaches 0, check chicken
is cooked. Cooking is complete when their
internal temperature reaches at least 75°C on
an instant-read thermometer. Serve chicken
drizzled with BBQ sauce and chips.
HUNTERS BBQ CHICKEN
& CHIPS
PREP: 10 MINUTES | ROAST: 25 MINUTES | AIR FRY: 25 MINUTES | MAKES: 4 SERVINGS

NINJA® AIR FRYER NZ NINJAKITCHEN.CO.NZ | AU NINJAKITCHEN.COM.AU 1918
CHICKEN FAJITAS
& SPICY ROAST POTATOES
INGREDIENTS
FAJITAS
3 chicken breasts
1 tablespoon smoked paprika
1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2teaspoon dried chilli flakes
1 teaspoon dried oregano
4 tablespoon olive oil
Juice of 1 lime
Salt and freshly ground
black pepper
1 onion, peeled and sliced
1 red pepper, de-seeded
and sliced
1 yellow pepper, de-seeded
and sliced
8 medium tortillas
SPICY POTATOES
1kg baby potatoes,
cut in quarters
3 tablespoons olive oil
2 teaspoons hot paprika
1 tablespoon garlic powder
1 tablespoon smoked paprika
1 teaspoon sea salt
DIRECTIONS
1 Slice chicken breasts into thin strips.
2 Add spices, herbs, lime juice and oil into a
large bowl, season to taste and mix together.
3 Stir in chicken pieces, onion and peppers, mix
all together until everything is coated in
the marinade.
4 In another bowl, toss potatoes in oil and spices.
5 Insert a crisper plate in both drawers. Add
chicken and vegetables to zone 1 drawer and
potatoes to zone 2 drawer and insert into unit.
6 Select zone 1, select AIR FRY, set temperature
to 200°C and set time to 25 minutes. Select
zone 2 and select ROAST, set temperature
to 180°C and set time to 35 minutes. Select
SYNC. Select START/STOP to begin.
7 After 7 minutes, give both drawers a shake or
stir. Repeat again after 10 minutes.
8 When zone 1 time reaches 0, check chicken
is cooked. Cooking is complete when the
internal temperature reaches at least 75°C
on an instant read thermometer.
9 Serve chicken and vegetables wrapped in the
tortillas with the potatoes on the side.
PREP: 10 MINUTES | ROAST: 25 MINUTES | AIR FRY: 20 MINUTES
MAKES: 4 SERVINGS

NINJA® AIR FRYER NZ NINJAKITCHEN.CO.NZ | AU NINJAKITCHEN.COM.AU 2120
INGREDIENTS
1/2onion, peeled, thinly sliced
1 red pepper, thinly sliced
1 green pepper, thinly sliced
1/2teaspoon salt
1/4teaspoon ground black pepper
1 tablespoon olive oil
5 uncooked spicy Italian sausages
5 sub rolls
DIRECTIONS
1 Toss together onions, bell peppers, salt, black
pepper and olive oil in a bowl.
2 Insert a crisping plate in both drawers. Place
sausages in zone 1 drawer, then insert drawer
in unit. Place onion and bell peppers in zone 2
drawer, then insert drawer in unit.
3 Select zone 1, select AIR FRY, set temperature
to 200°C and set time to 18 minutes. Select
MATCH to duplicate settings across both
zones. Press the START/STOP button to
begin cooking. When zone 1 time reaches
11 minutes, remove drawer from unit and shake
drawer for 10 seconds. Reinsert drawer to
continue cooking. Repeat at 7 minutes.
4 When cooking is complete, remove drawers
from unit. Divide the onion and bell peppers
between the buns, then place sausages in
buns and serve.
SPICY ITALIAN HOT DOGS
WITH PEPPERS & ONIONS
PREP: 10 MINUTES | AIR FRY: 16 MINUTES | MAKES: 5 SERVINGS
INGREDIENTS
675g sweet potatoes, peeled,
diced into 1.5cm pieces
2 tablespoons rapeseed oil
1 tablespoon minced garlic
1 teaspoon sea salt plus more,
for taste with potatoes
Ground black pepper, to taste
3 teaspoons dried sage, divided
450g sausage meat
1/2large onion, peeled, diced
4 large eggs, poached or
fried (optional)
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 teaspoon chilli powder
DIRECTIONS
1 In a bowl, toss sweet potatoes with oil,
garlic, salt and pepper.
2 Insert a crisper plate into zone 1. Place
potatoes in zone 1 drawer, then insert
drawer in unit. Spread out the sausage meat
in zone 2 drawer (without the crisper plate
inserted), then insert drawer in unit.
3 Select AIR FRY, set temperature to 200°C,
and set time to 30 minutes. Select zone 2,
select ROAST, set temperature to 200°C, and
set time to 20 minutes. Press the START/STOP
button to begin cooking.
4 When zone 2 time reaches 17 minutes, remove
drawer from unit and stir sausage with a
wooden spoon. Add onion and stir to combine.
Reinsert drawer to continue cooking.
5 When zone 1 time reaches 12 minutes,
remove drawer from unit and shake drawer
for 10 seconds. Stir in half the sage. Reinsert
drawer to continue cooking.
6 When cooking is complete, remove both
drawers from the unit and add potatoes
to the sausage mixture. Add cinnamon,
nutmeg, sage, chilli powder, 1 teaspoon
salt and mix thoroughly.
7 Serve immediately with a poached or fried
egg on top, if desired.
SWEET POTATO SAUSAGE HASH
PREP: 20 MINUTES | AIR FRY: 25 MINUTES | ROAST: 15 MINUTES
MAKES: 4 SERVINGS

NINJA® AIR FRYER NZ NINJAKITCHEN.CO.NZ | AU NINJAKITCHEN.COM.AU 2322
INGREDIENTS
PORK & SWEET POTATO CHIPS
240g plain flour
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon sea salt
1 teaspoon ground black pepper
1/2teaspoon chilli powder
2 large eggs
2-4 boneless pork chops, cut in
half lengthwise, pounded 1cm thick
450g frozen sweet potato chips
COLESLAW
120g mayonnaise
120g honey mustard dressing
60g granulated sugar
60ml apple cider vinegar
1 tablespoon poppy seeds
1 tablespoon celery seeds
280g finely sliced red cabbage
DIRECTIONS
1 Place flour, paprika, garlic powder, salt, pepper
and chilli powder in a bowl and mix well.
2 Place eggs in a shallow bowl and whisk
thoroughly for 60 seconds. Place seasoned
flour in a second shallow bowl.
3 Working one at a time, dip the pork chops
in egg, then in seasoned flour, then again in
egg, then again in flour. Set aside.
4 Place pork chops in zone 1 drawer, then insert
drawer in unit. Place sweet potato chips in
zone 2 drawer, then insert drawer in unit.
5 Select zone 1, select AIR FRY (with crisper
plate inserted), set temperature to 200°C, and
set time to 15 minutes. Select zone 2, select
AIR FRY, set temperature to 180°C and set
time to 30 minutes. Select SYNC. Press the
START/STOP button to begin cooking.
6 When zone 2 time reaches 10 minutes, remove
drawer from unit and shake drawer for 10
seconds. Reinsert drawer to continue cooking.
7 When zone 1 time reaches 7 minutes, remove
drawer from unit and flip pork chops using
silicone-tipped tongs. Reinsert drawer
to continue cooking.
8 In a large bowl, whisk together mayonnaise,
honey mustard dressing, sugar, vinegar,
poppy seeds and celery seeds. Add cabbage
to the bowl and toss with dressing until
evenly coated.
9 When cooking is complete, transfer pork
chops to a plate and top with coleslaw.
Serve with sweet potato chips.
FRIED PORK
& SWEET POTATO CHIPS
PREP: 20 MINUTES | AIR FRY: 30 MINUTES | MAKES: 2–4 SERVINGS
INGREDIENTS
75g fresh breadcrumbs
2 teaspoons Sherry
500g uncooked haddock fillets,
flaked
3 eggs
1 bunch fresh parsley, finely chopped
1 ½ teaspoons dried coriander
½ teaspoon salt
¼ teaspoon white pepper
Zest of 1 lemon
100g plain flour
150g dried breadcrumbs
Rapeseed oil for spraying
Serve with green salad, tartar
sauce, lemon wedges
DIRECTIONS
1 In a bowl, add fresh breadcrumbs, flaked fish
fillets and Sherry. Mash well to combine, beat
one egg and add in with chopped parsley,
coriander, pepper, salt and lemon zest. Mix
well.
2 Prepare three shallow dishes for dipping
the fish. One dish with flour, one dish with
breadcrumbs and one dish with the remaining
2 eggs, beaten well. Line a baking tray with
baking parchment.
3 Flour your hands and form croquettes from
the mixture that are about 5–7cm in length.
Roll the croquettes first in flour, then in egg,
and finally in the breadcrumbs and place them
on the tray.
4 Insert the crisper plates in zone 1 and 2 drawers.
Spray plate with rapeseed oil. Place croquettes
on crisper plate and spray croquettes with oil.
Select AIR FRY, set temperature to 200°C and
set time to 17 minutes. Select MATCH. Press
START/STOP to begin.
5 When cook time is finished, use silicone
coated tongs to remove the croquettes to a
serving dish.
6 Serve immediately with a salad, tartar sauce
and lemon.
HADDOCK CROQUETTES
PREP: 30 MINUTES | AIR FRY: 10 MINUTES | MAKES: 4 SERVINGS
TIP: Double cream can be used if you don’t
have cooking Sherry on hand.

NINJA® AIR FRYER NZ NINJAKITCHEN.CO.NZ | AU NINJAKITCHEN.COM.AU 2524
INGREDIENTS
3 tablespoons steak seasoning
3 tablespoons brown sugar
3 salmon fillets (170g each)
4 tablespoons olive oil
450g asparagus, ends trimmed
30g grated Parmesan cheese
Salt and pepper to taste
DIRECTIONS
1 In a small bowl, mix together steak seasoning
and brown sugar.
2 Rub the top of each salmon fillet with
1 tablespoon oil, then cover fillets generously
with sugar mixture. Set aside.
3 In a bowl, toss asparagus with remaining
1 tablespoon oil, salt and pepper.
4 Place the fillets in zone 1 drawer, skin side
down, then insert drawer in unit. Place the
asparagus in zone 2 drawer, then insert drawer
in unit.
5 Insert crisper plates in both drawers. Select
ROAST, set temperature to 200°C and set
time to 17 minutes. Select MATCH. Press the
START/STOP button to begin cooking.
6 When zone 2 time reaches 7 minutes, remove
drawer from unit and flip asparagus using
silicone-tipped tongs. Reinsert drawer to
continue cooking.
7 When zone 2 time reaches 2 minutes,
remove drawer from unit and sprinkle half
the Parmesan cheese over the asparagus and
give the drawer a light toss. Reinsert drawer
to continue cooking.
8 When cooking is complete, transfer fillets
and asparagus to a serving plate. Sprinkle
the remaining Parmesan cheese over the
asparagus and serve.
ROASTED SALMON &
PARMESAN ASPARAGUS
PREP: 15 MINUTES | ROAST: 15 MINUTES | MAKES: 2–4 SERVINGS
INGREDIENTS
450g uncooked large prawns,
peeled, de-veined
2 garlic cloves, peeled,
finely chopped
1 tablespoon fresh thyme
1/2teaspoon chilli powder
60ml plus 1 tablespoon
vegetable oil, divided
Sea salt, as desired
Ground black pepper, as desired
300g cherry tomatoes
1 tablespoon fresh rosemary
DIRECTIONS
1 In a bowl, toss prawns with garlic, thyme, chilli
powder, 60ml oil, salt and pepper.
2 In a separate bowl, toss tomatoes with
1 tablespoon oil, rosemary, salt and pepper.
3 Insert crisper plates in both drawers. Place
prawns in zone 1 drawer, then insert drawer
in unit. Place tomatoes in zone 2 drawer, then
insert drawer in unit.
4 Select AIR FRY, set temperature to 200°C
and set time to 15 minutes. Select zone 2,
AIR FRY, set temperature to 200°C and set
time to 10 minutes. Select MATCH. Press the
START/STOP button to begin cooking.
5 When the zone 1 and zone 2 times reach
5 minutes, remove the drawers from unit and
shake for 10 seconds. Reinsert drawers in unit
to resume cooking.
6 When cooking is complete, serve immediately.
GARLIC PRAWNS & BLISTERED
ROSEMARY TOMATOES
PREP: 10 MINUTES | AIR FRY: 15 MINUTES | MAKES: 2–4 SERVINGS

NINJA® AIR FRYER NZ NINJAKITCHEN.CO.NZ | AU NINJAKITCHEN.COM.AU 2726
INGREDIENTS
1 can (400ml) unsweetened
coconut milk
1 lime, zest and juice
4 cod fillets (170g each)
3 teaspoons sea salt, divided
1/2onion, peeled diced
1/2teaspoon garlic powder
4 teaspoons rapeseed oil, divided
350g cauliflower rice
1/2green pepper, chopped
25g fresh coriander, stems
removed, for garnish
75g roasted and salted cashews,
chopped, for garnish
DIRECTIONS
1 In a medium bowl, combine coconut milk and
lime zest and juice. Season each fillet with 1/2
teaspoon salt, then place them in coconut milk
mixture and marinate for 20 minutes.
2 In a small bowl, gently toss diced onion and
garlic powder with 1 teaspoon rapeseed oil
and place in zone 2 drawer (with no crisper
plate inserted).
3
Insert a crisper plate into zone 1. Remove cod
from marinade and place on crisper plate. Select
zone 1, select AIR FRY, set temperature to
190°C and set time to 20 minutes. Select zone
2, select ROAST, set temperature to 160°C and
set time to 16 minutes. Select MATCH. Press
the START/STOP button to begin cooking.
4 In a separate medium bowl, gently toss
cauliflower rice, pepper, remaining salt and
remaining rapeseed oil.
5 When zone 2 time reaches 10 minutes, remove
drawer from unit and add cauliflower rice
mixture to the onion and stir to combine.
Reinsert drawer to continue cooking.
6 When cooking is complete, serve cauliflower
rice in a bowl, gently placing cod fillets on top.
Garnish with fresh coriander and chopped
cashews, if desired.
COCONUT-LIME COD
& CAULIFLOWER RICE
PREP: 10 MINUTES | MARINATE: 12 MINUTES | AIR FRY: 20 MINUTES
ROAST: 16 MINUTES | MAKES: 4 SERVINGS
INGREDIENTS
HALLOUMI CHIPS
2 blocks halloumi (225g each)
75g plain flour
1 teaspoon sumac
1 teaspoon za’atar
150g natural Greek yogurt
2 tablespoon coriander, chopped
Cooking spray or oil
CHILLI CORN ON THE COB
50g butter, softened
2 teaspoons tomato ketchup
1 teaspoon honey
1/2 teaspoon rose harissa
4 sweetcorn cobettes
DIRECTIONS
1 Drain halloumi and pat dry. Cut into thick chips.
2 In a bowl, mix the flour, sumac and za'atar.
Dip halloumi into the mix to lightly coat.
3 Insert crisper plates into both drawers.
Liberally spray drawer 1 with cooking spray
or oil, add halloumi and spray with oil. Insert
drawer into unit.
4 Make chilli butter: In a bowl, place butter,
tomato ketchup, honey and harissa, beat
together till smooth. Using a pastry brush, or
back of a teaspoon, brush each cobette with
butter. Reserve remaining butter by placing
in cling film, form into a sausage shape, wrap
and chill whilst corn is cooking. Place corn
onto crisper plate in zone 2 drawer. Insert
drawer into unit.
5 Select zone 1, select AIR FRY, set temperature
to 200°C and time for 26 minutes. Select zone
2, select ROAST, set temperature to 180°C and
time to 15 minutes. Select SYNC. START/STOP
to begin.
6 When zone 1 time reaches 10 minutes,
rearrange halloumi chips and sweetcorn.
Repeat when zone 1 time reaches 6 minutes.
7 Cut chilli butter into 4 and place on top of
corn. Serve with halloumi topped with Greek
yogurt swirled with chopped coriander.
SPICY HALLOUMI CHIPS
& CHILLI CORN ON THE COB
PREP: 20 MINUTES | AIR FRY: 18 MINUTES | ROAST: 15 MINUTES
MAKES: 4 SERVINGS
V

NINJA® AIR FRYER NZ NINJAKITCHEN.CO.NZ | AU NINJAKITCHEN.COM.AU 2928
INGREDIENTS
MUSHROOMS
300g frozen chopped spinach,
thawed
60g cream cheese
30g grated Parmesan cheese
120g mozzarella cheese, divided
1 teaspoon finely chopped garlic
1 teaspoon nutmeg
1/2teaspoon salt
1/2teaspoon black pepper
2 large portobello mushrooms,
cleaned, stems removed
VEGETABLE MEDLEY
350g courgettes, medium diced
1 red pepper, medium diced
1 orange pepper, large diced
300g aubergine, medium diced
4 thick asparagus spears, ends
trimmed, cut into 1cm pieces
1 tablespoon fresh thyme
2 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon black pepper
DIRECTIONS
1 Wrap spinach in a cotton towel or paper
towels and squeeze out excess liquid.
2 In a bowl, mix together cream cheese,
parmesan cheese, 60g mozzarella cheese,
garlic, nutmeg, salt and pepper. Add spinach
and mix well.
3 Fill the mushrooms with the spinach and
cheese mixture.
4 In a separate bowl, combine all vegetable
medley ingredients and toss well.
5 Place prepared mushrooms in zone 1 drawer,
without a crisper plate inserted then insert
drawer in unit. Place vegetables without a
crisper plate inserted in zone 2 drawer, then
insert drawer in unit.
6 Select ROAST, set temperature to 180°C and
set time to 15 minutes. Select zone 2, select
ROAST, set temperature to 180°C, and set
time to 27 minutes. Select SYNC. Press the
START/STOP button to begin cooking.
7 When zone 1 and 2 time reaches 10 minutes,
remove the zone 1 drawer from unit and
top mushrooms with remaining mozzarella
cheese. Remove the zone 2 drawer and stir
vegetables. Reinsert drawer to continue
cooking.
8 When cooking is complete, serve immediately.
CHEESY STUFFED MUSHROOMS
& VEGETABLE MEDLEY
PREP: 25 MINUTES | ROAST: 17-20 MINUTES | MAKES: 4 SERVINGS
V
TIP: Parmesan cheese contains animal
rennet however vegetarian substitutes are
widely available.

NINJA® AIR FRYER NZ NINJAKITCHEN.CO.NZ | AU NINJAKITCHEN.COM.AU 3130
INGREDIENTS
400g firm tofu, pat dry and cut
into 2.5cm cubes
2 tablespoons corn flour
650g frozen stir fry vegetables
1 tablespoon vegetable oil
120g sweet & sour sauce
(shop bought)
1 teaspoon garlic powder
Sea salt, to taste
Ground black pepper, to taste
DIRECTIONS
1 In a bowl, toss tofu with corn flour
until coated.
2 Insert a crisper plate into both drawers. Place
tofu in zone 1 drawer, then insert drawer in
unit. Place frozen vegetables and oil in zone
2 drawer, then insert drawer in unit.
3 Select zone 1, select AIR FRY, set temperature
to 200°C, and set time to 25 minutes. Select
zone 2, select ROAST, set temperature to
200°C and set time to 17 minutes. Select
SYNC. Press the START/STOP button
to begin cooking.
4 When zone 1 time reaches 15 minutes, from
unit and shake for 10 seconds. Reinsert drawer
to continue cooking. Repeat when zone 1 time
reaches 7 minutes.
5 When zone 2 time reaches 5 minutes remove
from unit and shake drawer for 10 seconds.
Reinsert drawer to continue cooking.
6 When cooking is complete, transfer tofu to a
bowl and toss with sweet & sour sauce until
coated. Transfer vegetables to another bowl
and toss with garlic powder, salt and pepper.
Serve immediately.
SWEET & SOUR TOFU
& ASIAN-STYLE VEGETABLES
PREP: 15 MINUTES | AIR FRY: 20 MINUTES | ROAST: 15 MINUTES | MAKES: 4 SERVINGS
V

NINJA® AIR FRYER NZ NINJAKITCHEN.CO.NZ | AU NINJAKITCHEN.COM.AU 3332
INGREDIENTS
400g cauliflower
150g plain flour
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon paprika
Salt and freshly ground black
pepper to taste
300ml milk
100g panko breadcrumbs
30ml sunflower oil
90ml Bualo hot sauce
SWEET POTATOES
4 x 175g sweet potatoes
1 tablespoon olive oil
1 teaspoon sea salt flakes
RANCH SLAW
120g mayonnaise
60g ranch dressing
1 tablespoon cider vinegar
1 tablespoon poppy seeds
Salt and pepper to taste
200g finely sliced red or
white cabbage
1 red skinned apple, cored and
finely sliced
1 stick celery, finely sliced
1 tablespoon flat leaf parsley,
chopped
1 tablespoon chives, chopped
DIRECTIONS
1 Cut the cauliflower into 2.5cm florets.
2 Put flour, onion, garlic, cumin, paprika into a
bowl and season to taste. Gradually whisk in
milk until a smooth batter is formed.
3 Put panko breadcrumbs into another bowl.
4 Dip cauliflower florets into batter to coat and
then toss in breadcrumbs until well coated.
5 Prick sweet potatoes with a fork several
times. Rub olive oil into potato skin and
sprinkle sea salt over.
6 Insert crisper plate in both drawers. Add
cauliflower bites to zone 1 drawer and sweet
potatoes to zone 2 drawer and insert into unit.
Select zone 1, select AIR FRY, set temperature
to 180°C and set time to 25 minutes. Select
zone 2 and select AIR FRY, set temperature
to 200°C and set time to 35 minutes. Select
SYNC. Select START/STOP to begin.
7 Meanwhile mix the oil and bualo sauce
together. When zone 1 time reaches
15 minutes, remove drawer and baste
cauliflower in bualo sauce mix. Turn sweet
potatoes at the same time. Reinsert drawers
to resume cooking.
8 In a large bowl, whisk together mayonnaise,
ranch dressing, vinegar, poppy seeds and
seasoning. Add cabbage, apple, celery and
herbs to the bowl and toss with dressing until
evenly coated.
9 Serve cauliflower bites with sweet potato
and coleslaw.
CAULIFLOWER BITES
& BAKED SWEET POTATOES
PREP: 20 MINUTES | AIR FRY: 30 MINUTES | MAKES: 4 SERVINGS
V

NINJA® AIR FRYER NZ NINJAKITCHEN.CO.NZ | AU NINJAKITCHEN.COM.AU 3534
INGREDIENTS
80g peanut butter, divided
40g butter
120g dark chocolate, divided
175g golden caster sugar
2 large eggs, beaten
60g self-raising flour
30g cocoa powder
DIRECTIONS
1 Spray zone 1 drawer (without a crisping plate
inserted) with cooking spray or oil, and line
base with a piece of baking parchment.
2 Reserve 40g peanut butter and 30g
chocolate. Break up the dark chocolate into
pieces, add into a saucepan with peanut
butter and butter. Gently melt, and leave
to cool. Meanwhile in a large bowl, whisk
together the sugar and eggs until thick and
creamy like salad cream. Add in chocolate
mixture and whisk together.
3 Sieve flour and cocoa powder together into
bowl and fold in with a large metal spoon.
Spoon brownie mixture into prepared lined
drawer. Melt peanut butter in a microwave for
40 seconds. Drizzle over the top of brownie.
4 Insert zone 1 drawer in unit. Select zone 1,
select BAKE, set temperature to 160°C,
and set time to 35-40 minutes. Press the
START/STOP button to begin cooking.
5 When zone 1 time reaches 5 minutes, check
whether brownie is cooked through. Cooking
is complete when the brownie is soft to touch
in centre.
6 Melt remaining chocolate in microwave for
20 seconds, stir then 20 seconds and stir.
Drizzle melted chocolate over the top of
brownie. Leave to cool in drawer.
7 Leave to cool before lifting out, using the
lining paper as a sling. Cut into squares.
PEANUT BUTTER
CHOCOLATE BROWNIES
PREP: 15 MINUTES | BAKE: 35-40 MINUTES | MAKES: 8-10 SERVINGS
INGREDIENTS
200g self-raising flour
1 teaspoon mixed spice
1/2teaspoon salt
2 ripe bananas, approx. 320g
with skins on
200g light brown sugar
100g vegetable oil
2 large eggs, beaten
1 teaspoon vanilla essence
50g chocolate chips
100g thick caramel or dulce
de leche
12 dried banana chips
to decorate
DIRECTIONS
1 Sift the flour, mixed spice and salt into bowl.
2 In a large mixing bowl, peel and mash the
bananas until smooth. Mix in sugar, oil, eggs,
vanilla essence and whisk together until the
oil is incorporated.
3 Slowly add the dry ingredients to bananas
and whisk continually to combine, stir in
chocolate chips.
4 Without a crisper plate inserted. Place
6 double thickness mun cases in each
drawer, spoon mixture between the mun
cases filling 3/4 full. Select zone 1, select
BAKE, set temperature to 160°C, and set
time to 15 minutes. Select MATCH. Press the
START/STOP button to begin cooking.
5 When zone 1 time reaches 5 minutes, ,
check whether muns are cooked through.
Cooking is complete when a wooden skewer
inserted in the centre comes out clean.
Remove muns from drawer and let cool on
a wire rack for 5 minutes before serving. Top
each mun with a spoonful of caramel and a
banana chip.
BANOFFEE MUFFINS
PREP: 15 MINUTES | BAKE: 15-20 MINUTES | MAKES: 12 MUFFINS
VV

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visit us online at ninjakitchen.co.nz or ninjakitchen.com.au
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