Ninja FOODI DT200UK User manual

Please make sure to read the enclosed Ninja® Instructions prior to using your unit.
Quick Start &
Recipe Guide
10-IN-1 MULTIFUNCTION OVEN
Flip
Mini Oven

Your guide to
cooking like a Foodi®
Welcome to the Ninja®Foodi®10-in-1 Multifunction Oven recipe book.
From here, you’re just a few pages away from
recipes, tips and tricks and helpful hints that will give
you the confidence to be creative in the kitchen without
having to use numerous appliances.

Contents
We’ve tagged recipes with these icons to help find the right one for you.
Recipe Key
Using the control panel 2
Cooking on dierent levels 3
Understanding each function 4
Using the racks 6
Tips & Tricks 8
Minimising smoke 9
Main Meals 10
Lemon-Herb Roast Chicken &
Roasted Potatoes 10
Hunters Chicken & Herby
Hasselback Potatoes 11
Mediterranean Chicken Skewers
with Pitta and Tzatziki 12
Spanish Chicken Traybake
with Potatoes 13
Tuscan Roast Pork (Porchetta)
& Roast Vegetables 14
Greek-Style Leg of Lamb with
Onions, Potatoes and Courgettes 15
Thai Salmon and Green Bean Curry
with Jasmine Rice 16
Fish Pie 17
Fish and Chips 18
Ham and Pineapple Individual Pizzas 20
Goat’s Cheese, Roasted
Onion & Mushroom Pizza 21
Aubergine and Pesto Calzones
with Roasted Tomato Sauce 22
Cheese and Spring Onion Quiche 23
Baked Gnocchi with Lemon,
Sage & Parmesan 24
Spinach and Ricotta Cannelloni 25
Desserts 26
Honey and Almond Loaf Cake 26
Chocolate Chip Cookies 27
Cooking Chart 28
Complete Meals: Whole Roast 28
Complete Meals: Roast 30
Complete Meals: Air Fry 32
Air Fry Chart 34
Pizza Chart 38
Vegetarian
V
Gluten-free Keto
K

2
Using the control panel
See your Instruction Booklet for complete instructions
APREHEAT will appear during 90-second preheat.
BTIME and TEMP displays.
C
SLICES and SHADE will illuminate here when the
Toast or Bagel function is selected.
D
2 LEVEL will illuminate here when 2 LEVEL button
is pressed. Use 2 LEVEL to enable RACK LEVEL for
more even results when cooking on 2 rack positions.
E
RACK LEVEL recommended positions show where
to place accessories for more even results.
• To turn on the unit, press the
(POWER) button.
• Press the (LIGHT) button to turn the
interior light on or o while cooking.
• To select a cook function, press the
FUNCTION +/- buttons.
• Press the 2 LEVEL button to cook on
2 layers during convection functions.
• To select a cook time, press the TIME/
SLICES +/- buttons. When using the
Toast or Bagel function, these buttons
will adjust the number of slices instead
of the time.
• To adjust temperature, press the
TEMP/SHADE +/- buttons. When using
the Toast or Bagel function, these
buttons will adjust the shade instead
of the temperature.
• Press the (START/STOP) button
to start or stop cooking.
• Cook time will automatically start once
preheat has completed.
SCALE: 1:1
UNITS: mm
BUILD: EB0
SOURCE: 2020-01-09_DT201TRAUI.pdf
SCALE: 1:1
UNITS: mm
BUILD: EB0
SOURCE: 2020-01-09_DT201TRAUI.pdf
WHOLE ROAST
1
2
3
4
AB
C
DE
Using the control panel

Cooking on different levels
Multiple rack positions give you the ability to cook family-sized meals on two levels.
For guidance on where to place your food, refer to the digital display rack guide.
3
Questions? ninjakitchen.co.uk
Cook two 30cm frozen pizzas
Select PIZZA function
Press 2 LEVEL button
Use Levels 1 and 3
Digital display rack guide
Select a function and the
display illuminates optimal
rack position. When cooking
on two levels, press the 2 LEVEL
button for additional guidance.
Rack levels correspond to the
engraved numbers on the inside
of the unit.
Roast a whole chicken
and vegetables
Select WHOLE ROAST function
Press 2 LEVEL button
Use Levels 1 and 4
Air fry chicken goujons
and French fries
Select AIR FRY function
Press 2 LEVEL button
Use Levels 2 and 4
4
3
2
1

Understanding each function
Depending on which function you choose to make your next dish, the Ninja® Foodi®10-in-1
Multifunction Oven will activate the appropriate number of heating elements and distribute
the right of amount of airflow to deliver delicious, perfectly cooked results.
FUNCTION
BEST FOR
WHOLE ROAST ROAST AIR FRY PIZZA BAKE
Fast, crispy, even
results in less time.
Whole chicken
Prime rib roast
Pork fillet
Crispy outside,
juicy inside.
Chicken thighs &
vegetables
Asparagus
Fast, extra-crispy
results with little
to no oil.
French fries
(frozen or hand cut)
Chicken wings
or nuggets
Breaded foods
Cook frozen or
fresh pizzas.
Homemade pizza
Frozen pizza
Traditional baking
with overall even
cooking and light
browning.
Cakes
Cookies
See page 30 for
detailed guidelines
See pages 34-37
for detailed guidelines
See page 28 for
detailed guidelines
High fan speed Maximum fan speed Maximum fan speed Low fan speed Low fan speed
True Surround ConvectionTM
4 Understanding each function

5
Removes moisture
to make jerky
and dried fruit.
Beef jerky
Dried Fruit
Top-down heat
for a crispy finish.
Kebabs
Nachos
Casseroles and
gratins
Quick and even
browning
on both sides.
Bread
Tea cakes,
crumpets and
muns
Frozen waes
Fast heating with a
crunchy outside.
Bagels
Artisan breads
Reheat meals.
Leftovers
Reduce below
80°C to use as
a warmer until food
is ready to serve.
TOP & BOTTOM HEAT SOURCE
DEHYDRATE GRILL TOAST BAGEL REHEAT
Low fan speed
NOTE: The power of higher fan speeds allows for faster cook times and crispier results.
KEY Rear convection
heat source
Top-down
heat
Medium even
heating
Medium and
high heating
High even
heating
High fan speed Maximum fan speedLow fan speed
NOTE: Place
bagel slices, cut-
side up, on the
middle of the
wire rack.

We designed this oven to help you get meals on the table faster.
FOR BEST RESULTS, KEEP AN EYE ON YOUR FOOD WHILE COOKING.
Use recommended accessories for each cook function and remove extras from the oven.
Using the Racks
4
1
2
DIGITAL RACK GUIDE | ACCESSORY PLACEMENT
1 LEVEL COOKING2 LEVEL COOKING
3 3 3
4
+ Accessory
3 3 33
*
+ Accessory
WHOLE ROAST ROAST AIR FRY PIZZA BAKE
2 2 2 22
3
4 4 4 44
1 1
2 2 22
3
4 4 4
1 1 1 1
3
11 1
For oiled
veggies &
proteins
For veggies
& starches
OR
*
6 Using the racks

*When cooking fatty, drippy foods on one level, place the oven tray on the wire rack
below to catch the drippings. Alternatively, use the roast tray on top of the oven tray.
Level in use
Levels not
in use
Rack Levels
KEY
1
2
Accessories
4
3
Roast Tray
on Oven Tray
on Wire Rack
Oven Tray
on Wire Rack
Air Fry Basket
Wire Rack
1
4
2
DEHYDRATE GRILL TOAST BAGEL REHEAT
3
2
4
1
*
3
3
2
4
1
3
*
2
4
1
3
*
2
4
1
3
*
2
4
1
NOTE: Place
bagel slices, cut-
side up, on the
middle of the
wire rack.

8 Tips & Tricks
Tips & Tricks
When cooking 2 frozen pizzas on 2
levels, select Pizza function and set
temperature to the one recommended
on the pizza packaging.
When using Toast or Bagel
function, select the exact
number of bread or bagel slices.
Due to the power of the fan speed,
food cooks faster in this oven,
so refer to the cook charts in the
Inspiration Guide for more guidance
on cook times and temperatures.
1–9
SLICES
For oven tray meals,
cut ingredients to the same size.
BestResults
For deep cleaning, let accessories
soak in warm, soapy water overnight
and clean with a non-abrasive brush
or sponge.
For easy cleanup, line the oven
tray with baking parchment, silicone
liner or aluminum foil. When using
the roast tray on the oven tray,
make sure the baking parchment,
silicone liner or aluminum foil is
flush against the bottom of the
inside of the oven tray.
EasyCleanup
Spray air fry basket with
non-stick cooking spray or brush
with oil to minimise sticking.
When cooking on 2 levels, press
the 2 LEVEL button on the
display to illuminate the optimal
rack positions to use.
The unit preheats quickly,
so prep all ingredients
before preheating.
90
SECOND
PRE HEAT

How to minimise smoke
Always use recommended oils
For less smoke, use oils with a high smoke point—like
vegetable, rapeseed, refined coconut, avocado and
grapeseed oil—instead of olive oil. If you choose to cook
ingredients at a higher temperature than recommended,
it may result in more smoke and food having a burnt,
acrid flavour.
When to use the roast tray
Always use the
recommended oil or fat
Recommended:
Vegetable
Sunflower
Rapeseed
Refined coconut
Avocado
Grapeseed
Not recommended:
Olive oil
Butter
Margarine
Cook large, fatty meats at or below 190˚C
and clean accessories and inside of unit regularly.
Use roast tray on oven tray when cooking
on convection functions (such as Whole Roast,
Roast and Air Fry) or with fatty foods like whole
duck, chicken wings, bacon, marinated meats
or oiled vegetables.
For marinades containing sugar, honey or other
sweeteners, brush onto meat or fish halfway
through cooking to avoid burning.
Oven Tray
Wire Rack
Roast Tray
9
Questions? ninjakitchen.co.uk

10 Main Meals
TIP Leave chicken uncovered in fridge overnight
to achieve crispier skin.
LEMON-HERB ROAST CHICKEN
& ROASTED POTATOES
PREP: 20 MINUTES | WHOLE ROAST: 50-55 MINUTES | MAKES: 4-6 SERVINGS
DIRECTIONS
1Season inside of chicken cavity. Place half the
lemon zest, three bashed garlic cloves, rosemary,
thyme sprigs, lemon quarters inside cavity.
Truss chicken. Mix remaining lemon zest,
chopped herbs and crushed garlic with
1½ tablespoons oil and set aside.
2Nest the roast tray in the oven tray, then place
chicken on tray. Use 1½ tablespoons oil to brush
chicken and season with salt and pepper.
3Install the wire rack on Level 1. Select WHOLE
ROAST, select 2 LEVEL, set temperature to 190˚C
and set time to 55 minutes. Press START/STOP
to begin preheating.
4When the unit has preheated, place oven tray
on wire rack on Level 1. Close oven door to
begin cooking.
5 Place potatoes in a mixing bowl and mix with
remaining 2 tablespoons oil and salt and pepper,
to taste. Spray Air Fry Basket with oil and place
potatoes in basket spaced apart.
6After 30 minutes, slide chicken out and baste all
over with the lemon, garlic and herb oil and return
to oven. Slide basket with potatoes into the rails
of Level 4. Close oven and continue cooking.
7After 50 minutes, check chicken for doneness.
Cooking of the chicken is complete when an
instant read thermometer reads 75°C. Return to
oven for another 5 minutes, if necessary. Potatoes
will take approximately 25 minutes in total. Rest
chicken 5-10 minutes before carving and serving
with potatoes sprinkled with sea salt.
INGREDIENTS
2kg whole chicken
(remove from fridge up to 1 hour prior to cooking)
Sea salt and pepper, to taste
1 small lemon, zested then cut into quarters
4 garlic cloves, 3 unpeeled and bashed
& 1 peeled and crushed
3 sprigs rosemary, 2 left whole & 1 chopped finely
3 sprigs thyme, 2 left whole & 1 chopped finely
5 tablespoons oil, divided
1.5kg Maris Piper or King Edward potatoes,
peeled & cut into roughly 4cm chunks
Spray oil
RACK LEVELS 1 & 4 | WIRE RACK, ROAST TRAY, OVEN TRAY, AIR FRY BASKET
2
3
1
4
RACK
LEVELS

11
Questions? ninjakitchen.co.uk
TIP For easy cleaning, line oven tray
with baking parchment.
HUNTER’S CHICKEN & HERBY
HASSELBACK POTATOES K
PREP: 15 MINUTES | AIR FRY: 30 MINUTES | MAKES: 4 SERVINGS
DIRECTIONS
1 Prepare potatoes by placing in a large wooden
spoon and using a sharp knife to cut even slices
every ½ cm all the way along, ensuring the knife
hits the spoon rather than cutting all the way
through the potato.
2In a small bowl, mix oil, garlic, herbs and season
to taste. Brush this mixture over potatoes. Place
potatoes in an even layer in the air fry basket.
3 Grease oven tray. Place sliced mushrooms in
the centre of tray. Sprinkle chicken breasts with
paprika and wrap/top with bacon. Place chicken
on top of mushrooms and pour over BBQ sauce.
Top with cheeses.
4Install the wire rack on level 2. Select AIR FRY,
select 2 LEVEL, set temperature to 180°C,
and set time to 30 minutes. Press START/STOP
to begin preheating.
5When the unit has preheated, slide air fry basket
into rails of Level 4. Close oven door to begin
cooking. After 5 minutes, place oven tray on
Level 2 on wire rack. Close oven door and
continue cooking.
6 Cooking of the chicken is complete when an
instant-read thermometer inserted in chicken
reads 75°C.
7 Serve chicken and potatoes hot with
green vegetables.
NOTE: Potatoes may take 5 minutes longer if larger.
INGREDIENTS
700g new potatoes
2 tablespoons oil
1 teaspoon garlic powder
1 teaspoon dried mixed herbs
Salt and freshly ground black pepper
125g chestnut mushrooms, sliced
4 skinless chicken breasts (175g each)
1 teaspoon smoked paprika
4 rashers of smoked back bacon
200ml BBQ sauce
75g grated Cheddar cheese
25g grated mozzarella cheese
RACK LEVELS 2 & 4 | WIRE RACK, OVEN TRAY, AIR FRY BASKET
2
3
1
4
RACK
LEVEL

12 Main Meals
MEDITERRANEAN CHICKEN
SKEWERS WITH PITTA & TZATZIKI
PREP: 10 MINUTES | MARINATE: 30 MINUTES | GRILL: 14 MINUTES | MAKES: 6 SERVINGS
DIRECTIONS
1In a large bowl, combine olive oil, lemon zest, salt,
pepper, oregano, and chilli flakes. Add chicken
and toss to coat evenly. Cover and refrigerate for
30 minutes to marinate.
2While chicken marinates, in a small bowl, mix all
tzatziki ingredients, then cover and refrigerate
until ready to use.
3 Thread marinated chicken onto 6 skewers. Nest
roast tray in oven tray, then place skewers on
roast tray.
4Install wire racks on Levels 1 and 3. Place tray
on Level 3.
5 Select GRILL, select HI, and set time to
14 minutes. Close oven door. Press START/STOP
to begin cooking.
6After 7 minutes, turn skewers, close oven door
to resume cooking.
7After 9 minutes of cooking, place pittas on
wire rack on Level 1 to warm. Close oven door
to resume cooking. Cooking of the chicken is
complete when an instant read thermometer
reads 75°C. Serve skewers with the warmed
pitta and tzatziki sauce.
INGREDIENTS
FOR THE SKEWERS:
120ml olive oil
2 teaspoons lemon zest
1 teaspoon sea salt
½ teaspoon ground black pepper
½ teaspoon dried oregano
¼ teaspoon chilli flakes
680g chicken breast, cut into 3cm chunks
6 pitta breads
FOR THE TZATZIKI:
175g plain Greek yogurt
1 tablespoon lemon juice
45g cucumber, peeled and finely chopped
2 tablespoons fresh mint, finely chopped
1 small garlic clove, finely minced
¼ teaspoon sea salt
RACK LEVELS 1 & 3 | WIRE RACK, ROAST TRAY, OVEN TRAY
2
3
1
4
RACK
LEVELS

13
Questions? ninjakitchen.co.uk
INGREDIENTS
4 tablespoons oil
3 tablespoons red wine vinegar
2 teaspoons sweet smoked paprika
1 teaspoon dried oregano
1 teaspoon dried thyme
2 garlic cloves, crushed
Salt and freshly ground black pepper
140g chorizo, cut into 1cm slices
1 red and 1 yellow pepper, sliced
1 red onion, chopped into large pieces
250g cherry tomatoes
30g olives, (optional)
1kg chicken thighs with bone in
500g baby new potatoes
5g chopped flat leaf parsley for garnish
SPANISH CHICKEN TRAYBAKE
WITH POTATOES K
PREP: 10 MINUTES | ROAST: 30 MINUTES | MAKES: 4 SERVINGS
DIRECTIONS
1In a jug, whisk 3 tablespoons oil, vinegar, paprika,
herbs, garlic, salt and pepper together. Place chorizo
slices onto the oven tray. Sprinkle peppers, onions,
tomatoes and olives over chorizo. Place chicken
thighs on top. Drizzle oil mixture over chicken and
vegetables.
2Install the wire rack on level 1. Select ROAST, select
2 LEVEL, set temperature to 180°C, and set time to
30 minutes. Press START/STOP to begin preheating.
3When the unit has preheated, place oven tray on wire
rack on Level 1 for 30 minutes. Close oven door to
begin cooking.
4Meanwhile, in a bowl, place baby new potatoes,
remaining oil and toss together with salt and pepper.
Arrange in an even layer in air fry basket. After 8
minutes, slide air fry basket into Level 3. Close oven
door and continue cooking.
5Cooking is complete when an instant-read
thermometer inserted in chicken reads 75°C. Remove
from oven. Serve chicken vegetables and potatoes
together, garnished with chopped flat leaf parsley.
RACK LEVELS 1 & 3 | WIRE RACKS, OVEN TRAY, AIR FRY BASKET
RACK
LEVELS
2
3
1
4
TIP For extra flavour, the chicken can be
marinated first in the oil mixture.

TIP For best results and crispy crackling, remove
pork from the refrigerator 30-60 minutes before
cooking. Ask the butcher to score and butterfly
the pork first.
TIP For faster prep, use a blender, food processor,
or mortar and pestle to make the herb mixture.
2
3
1
4
RACK
LEVELS
TUSCAN ROAST PORK (PORCHETTA)
& ROAST VEGETABLES K
PREP: 20 MINUTES | WHOLE ROAST: 55 MINUTES | MAKES: 4-6 SERVINGS
3To butterfly the pork: Place the pork on a cutting
board, rind-side up with a short end facing you.
If the skin is not already scored, score it diagonally
at 2.5cm intervals. Using a sharp chef’s knife held
parallel to the board, make a horizontal cut along
one side of the pork, about 2cm above the board.
Continue cutting with a series of short strokes,
using one hand to unfold the roast, like opening
a book, to form a flat piece of even thickness.
4Spread the remaining herb mixture evenly over
the pork, then roll it tightly, starting from a short
end, and secure with cooking twine at 2.5cm
intervals. Nest the roast tray in the oven tray, then
place the pork seam-side down on the roast tray.
Using a paper towel, pat the skin dry, brush it
with the remaining 1 tablespoon of olive oil, and
season with salt and pepper to taste.
5Install a wire rack on Level 1. Select WHOLE
ROAST, select 2 LEVEL, set temperature to 200°C
and set time to 55 minutes. Press START/STOP to
begin preheating.
6When the unit has preheated, place tray on wire
rack on Level 1. Close oven door to begin cooking.
7After 30 minutes, slide the air fry basket with
vegetables into the rails of Level 4, close oven
door to resume cooking. Cooking is complete
when an instant-read thermometer inserted in
the centre of the pork reads 75°C. After removing
the roast from the oven, let it rest for 3-5 minutes
before serving with the vegetables.
INGREDIENTS
10g fresh rosemary leaves
10g fresh sage leaves
3 tablespoons chopped garlic
2 teaspoons fennel seed (optional)
1 tablespoon fine sea salt
700g potatoes, peeled and cut into 2.5cm chunks
3 carrots, peeled, halved lengthwise and cut into
2.5cm chunks
2 courgettes, trimmed, halved lengthwise and cut
into 2.5cm chunks
3 tablespoons olive oil, divided
1kg boneless, rind-on pork loin joint
Salt and ground black pepper
DIRECTIONS
1 Finely chop the rosemary, sage, garlic, fennel seed
and sea salt together to form an even mixture.
2In a large bowl, toss the vegetable chunks with
2 tablespoons of herb mixture and 2 tablespoons
of olive oil to coat evenly. Arrange the vegetables
evenly in a single layer in the air fry basket.
RACK LEVELS 1 & 4 | WIRE RACK, OVEN TRAY, ROAST TRAY, AIR FRY BASKET

15
Questions? ninjakitchen.co.uk
2
3
1
4
RACK
LEVELS
GREEK-STYLE LEG OF LAMB WITH ONIONS,
POTATOES AND COURGETTES
PREP: 20 MINUTES | WHOLE ROAST: 60 MINUTES | MAKES: 4-6 SERVINGS
DIRECTIONS
1 Place onions in an even layer in the centre of the oven
tray. Cover onions with sliced potatoes and stock.
2 In a small bowl, mix the garlic, olives, oregano, oil,
salt and pepper together. Rub mixture all over leg
of lamb, coating evenly.
3 Place lamb on top of potatoes on tray.
4Install the wire rack on Level 1. Select WHOLE
ROAST, select 2 LEVEL, set temperature to 190˚C
and set time to 60 minutes. Press START/STOP to
begin preheating.
5When the unit has preheated, carefully place
tray on wire rack on Level 1. Close oven door
to begin cooking.
6Prepare courgettes by slicing in half horizontally and
then into 5cm chunks. Brush with oil and season to
taste. Arrange in a single layer on Air Fry Basket.
7After 35 minutes, baste lamb with juices and re-
arrange potatoes if they are starting to colour.
Slide basket with courgettes into the rails of Level 4,
then close oven door to continue cooking.
8Cooking of the lamb is complete when an instant read
thermometer reads 70°C. Remove lamb and potatoes
from oven. Loosely cover lamb with a large piece of
aluminum foil and let rest for 10 minutes before slicing
and serving with vegetables.
NOTE: If you like your vegetables browner, just cook for
a few more minutes whilst the lamb is standing.
INGREDIENTS
2 red onions cut into 2.5cm thick slices
1kg potatoes, cut into 5mm thick slices
300ml chicken stock
1.6kg leg of lamb
2 garlic cloves, minced
50g pitted Kalamata olives, chopped
1 teaspoon dried oregano
1 tablespoon olive oil
Sea salt and freshly ground black pepper
750g courgettes
1 tablespoon sunflower oil
RACK LEVELS 1 & 4 | WIRE RACK, OVEN TRAY, AIR FRY BASKET

16 Main Meals
THAI SALMON AND GREEN BEAN
CURRY WITH JASMINE RICE
PREP: 10 MINUTES | BAKE: 30 MINUTES | MAKES: 4 SERVINGS
DIRECTIONS
1In a jug, whisk coconut milk and curry paste
together. Place salmon, trimmed beans and
spring onions onto the oven tray. Sprinkle over
coriander, pour over coconut milk and paste.
2Wash rice and place in a shallow casserole dish,
pour over boiling water/stock and add salt if not
using stock. Stir together. Cover casserole dish
with lid or tightly cover with foil to prevent steam
from escaping.
3Install the wire rack on level 3 and 1. Select
BAKE, select 2 LEVEL, set temperature to 180°C,
and set time to 30 minutes. Press START/STOP
to begin preheating.
4 When the unit has preheated, place casserole
dish on wire rack on Level 3 for 30 minutes.
Close oven door to begin cooking. After
5 minutes, place oven tray on Level 1 on wire
rack. Close oven door and continue cooking.
5When cooking is complete, remove from oven.
Remove foil or lid from rice and with a fork,
fluff rice before serving. Garnish salmon with
coriander leaves, and lime wedges and serve
with the rice.
INGREDIENTS
1 can (400ml) coconut milk
4 tablespoons Thai red curry paste
4 x 120g salmon fillets
200g green beans, trimmed and cut in two
1 bunch of spring onions, sliced
25g fresh coriander leaves and stalks (save some of
the leaves for garnish)
200g jasmine rice
475ml boiling water or stock
Salt
1 lime, cut into wedges, to serve
RACK LEVELS 1 & 3 | WIRE RACKS, OVEN TRAY, SHALLOW CASSEROLE DISH
2
3
1
4
RACK
LEVELS
TIP Baby corn can be added, if desired.

17
Questions? ninjakitchen.co.uk
FISH PIE
PREP: 10 MINUTES | BAKE: 30 MINUTES | MAKES: 4 SERVINGS
DIRECTIONS
1 In a 25x18cm baking dish (approx. 5-6cm deep),
place the cod, smoked haddock and prawns.
2 Season to taste then dust with cornflour and mix
well to coat.
3 Add spring onions, parsley, crème fraiche, white
wine and mix well.
4In a small bowl, mix the mash with the egg yolk
then spread the mixture carefully and evenly over
the fish mixture with the back of a tablespoon.
Decorate the surface with a fork.
5Install the wire rack on Level 3. Select BAKE, set
temperature to 180˚C and set time to 30 minutes.
Press START/STOP to begin preheating.
6When the unit has preheated, place fish pie on
wire rack on Level 3. Close oven door to begin
cooking.
7 When the fish pie is cooked, rest for 5 minutes
before serving with fresh vegetables.
INGREDIENTS
260g skinned cod fillet, cut into 2-3cm chunks
165g skinned smoked haddock fillet, cut into 2-3cm
chunks
150g raw king prawns, each cut in half
Salt and pepper, to taste
1½ tablespoons cornflour
3 spring onions, finely sliced
1½ tablespoons flat-leaf parsley, finely chopped
150ml crème fraîche (not low-fat)
2 tablespoons dry white wine
675g precooked mashed potato
1 large egg yolk
RACK LEVEL 3 | WIRE RACK, 25x18cm BAKING DISH OR TIN (approx. 5-6cm deep)
2
3
1
4
RACK
LEVEL

18
FISH AND CHIPS
PREP: 30 MINUTES | AIR FRY: 35 MINUTES | MAKES: 4 SERVINGS
DIRECTIONS
1 In a large bowl, soak the cut chips in cold water
for 30 minutes.
2 Season haddock fillets. Beat egg with milk. Crumb
haddock by dipping each fillet first in flour, then the
egg mixture, then the breadcrumbs. Place on a tray
and place in fridge to set.
3After 30 minutes, drain, rinse and dry chips well and
mix with 2 tablespoons oil. Do not season with salt
at this point. Nest the roast tray in the oven tray,
then spray with oil. Spread chips evenly on tray.
4Install the wire rack on Level 2. Select AIR FRY,
select 2 LEVEL, set temperature to 200°C and
set time to 35 minutes. Press START/STOP to
begin preheating. When the unit has preheated,
place tray on wire rack on Level 2. Close oven
door to begin cooking.
5 Spray the Air Fry basket with oil. Spray both
sides of the crumbed fish with oil and place in
Air Fry basket.
6 After 15 minutes, slide Air Fry basket on Level 4 and
close oven to continue cooking.
7 After 25 minutes, turn chips. They may require
one more turn before cooking is finished.
8 When fish and chips are cooked, season chips
with salt and serve hot with mushy peas.
INGREDIENTS
850g Maris Piper or King Edward potatoes, peeled
& cut into 1½-2cm thick chips
4 haddock fillets (120g each)
1 medium egg
1 tablespoon milk
30g plain flour
85g dried breadcrumbs
2 tablespoon oil
Cooking oil spray
Salt and pepper, to taste
RACK LEVELS 2 & 4 | WIRE RACK, OVEN TRAY, ROAST TRAY, AIR FRY BASKET
Main Meals
2
3
1
4
RACK
LEVEL