2-Basket Air Fryer
Please make sure to read the enclosed Ninja® Owner’s Guide prior to using your unit.2-BASKET AIR FRYERQUICK START GUIDE+ COOKING CHARTS + 15 IRRESISTIBLE RECIPES
Using DualZoneTM TechnologySMART FINISHCooking 2 foods using 2 different functions, temps, or cook times? Program each zone and use SMART SET to have both zones finish at the same time.
SMART FINISH
MATCH COOK
STEP 1: Program Zone 1· Place food in baskets. · The unit defaults to Zone 1. · Select a cooking function (e.g., AIR FRY).
STEP 2: Set Time & Temperature· Use the TEMP arrows to set the temperature. · Use the TIME arrows to set the time.STEP 3: Program Zone 2· Select Zone 2. · Select a cooking function (e.g., ROAST), andrepeat Step 2. · Air Broil is not available if programmed in Zone 1.+STEP 4: Begin Cooking· Select SMART FINISH. · Press START/PAUSE to begin cooking. · The zone with the shorter cook timewill display HOLD.SMART FINISHNOTE: To ensure a synchronized cook time completion, press the START/PAUSE button. Refer to page 6 for further instructions.
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MATCH COOKCooking the same food in each zone? Set Zone 1 and use MATCH COOK to automatically match settings to Zone 2.
SMART FINISH
MATCH COOK
STEP 1: Program Zone 1· Place food in baskets. · The unit defaults to Zone 1. · Select a cooking function (e.g., AIR FRY). · Air Broil is not available when using MATCH COOK.
STEP 2: Set Time & Temperature · Use the TEMP arrows to set the temperature. · Use the TIME arrows to set the time.STEP 3: Begin Cooking · Select MATCH COOK. · Press START/PAUSE to begin cooking.MATCH COOKNOTE: To pause a zone or cancel time in a zone, refer to page 6 for further instructions.
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Using DualZoneTM Technology — Cont.Want to cook two foods, but don’t want to do it back to back? Fill both zones and manually program each zone so they start at the same time.
SMART FINISH
MATCH COOK
STEP 1: Program Zone 1· Place food in baskets. · The unit defaults to Zone 1. · Select a cooking function (e.g., AIR FRY).
STEP 2: Set Time & Temperature· Use the TEMP arrows to set the temperature. · Use the TIME arrows to set the time.
STEP 3: Program Zone 2 · Repeat Steps 1 and 2 for Zone 2. · Air Broil is not available if programmed in Zone 1.+STEP 4: Begin Cooking · Press START/PAUSE to begin cooking.
NOTE: To pause a zone or cancel time in a zone, refer to page 6 for further instructions.
Using A Single ZoneOnly cooking one thing? Fill a single zone and use it like a traditional air fryer.
SMART FINISH
MATCH COOK
STEP 1: Program Zone 1· Place food in baskets. · The unit defaults to Zone 1. · Select a cooking function (e.g., AIR FRY).
NOTE: If you would like to cook in Zone 2 only, first select Zone 2, then select a function.STEP 2: Set Time & Temperature · Use the TEMP arrows to set the temperature. · Use the TIME arrows to set the time.
STEP 3: Begin Cooking · Press START/PAUSE to begin cooking.
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Pausing and Ending the Cook TimesPausing Time in a Single Zone (While Both Zones are Running)STEP 1: Pausing a Single Zone · Select the zone you want to pause (e.g., Zone 1). · Press the START/PAUSE button.
NOTE: In SMART FINISH mode, we recommend pressing the START/PAUSE button to pause both zones. Pausing only one zone will impact a synchronized finish time.STEP 2: Resume Cooking· To resume cooking, press the START/PAUSE button again.
Ending the Cook Time in One Zone (While Using Both Zones)
SMART FINISH
MATCH COOK
STEP 1: Select Zone· Select the zone you want to stop cooking in (e.g., Zone 1).
STEP 2: Adjust Time· Press the down TIME arrow. · Bring down the time to 0.
STEP 3: Resume Cooking· After 3 seconds, END will appear on the display. · Cooking will continue in the other zone.
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READY TO START COOKING?Learn how to make complete meals that are done at the same time.
FLIP TO FIND:
Single Zone & DualZoneTM
8
Technology Cooking Charts
SMART FINISH Recipe Charts 14
15 Irresistible Recipes
16
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Air Fry Cooking Chart
NOTE: Don’t see the food you’re looking for in the charts below? Find a similar food, and decrease cook time by 25%. For frozen foods, decrease the cook time on the packaging by 25%. For best results, check on food often, increasing cook time if necessary.
INGREDIENT
AMOUNT PER ZONE
PREPARATION
TOSS IN OIL
VEGETABLES Asparagus
1 bunch
Whole, stems trimmed
2 tsp
Beets
67 small
Whole
None
Bell peppers (for roasting)
3 small peppers
Whole
None
Broccoli
1 head
Cut in 1-inch florets
1 Tbsp
Brussels sprouts Butternut squash Carrots Cauliflower
1 lb 1 1/2 lbs 1 lb 1 head
Cut in half, stem removed Cut in 12-inch pieces Peeled, cut in 1/2-inch pieces Cut in 1-inch florets
1 Tbsp 1 Tbsp 1 Tbsp 2 Tbsp
Corn on the cob
2 ears, cut in half
Husks removed
1 Tbsp
Green beans
1 bag (12 oz)
Trimmed
1 Tbsp
Kale (for chips)
5 cups, packed
Torn in pieces, stems removed
None
Mushrooms Potatoes, russet Potatoes, sweet
8 oz 1 1/2 lbs 1 lb 1 lb 3 whole (68 oz) 1 1/2 lbs 3 whole (68 oz)
Rinsed, cut in quarters Cut in 1-inch wedges Hand-cut fries*, thin Hand-cut fries*, thick Pierced with fork 3 times Cut in 1-inch chunks Pierced with fork 3 times
1 Tbsp 1 Tbsp 1/23 Tbsp, canola 1/23 Tbsp, canola None 1 Tbsp None
Zucchini
1 lb
Cut in quarters lengthwise, then cut in 1-inch pieces
1 Tbsp
POULTRY Chicken breasts Chicken thighs
2 breasts (3/41 1/2 lbs each) 4 breasts (1/23/4 lb each) 2 thighs (610 oz each) 4 thighs (48 oz each)
Bone in Boneless Bone in Boneless
Brushed with oil Brushed with oil Brushed with oil Brushed with oil
Chicken wings
2 lbs
Drumettes & flats
1 Tbsp
FISH & SEAFOOD
Crab cakes
2 cakes (68 oz each)
None
Brushed with oil
Lobster tails
4 tails (34 oz each)
Whole
None
Salmon fillets
3 fillets (4 oz each)
None
Brushed with oil
Shrimp
1 lb
Whole, peeled, tails on
1 Tbsp
*After cutting potatoes, allow raw fries to soak in cold water for at least 30 minutes to remove unnecessary starch. Pat fries dry. The drier the fries, the better the results.8 NINJA® FOODI® 2-BASKET AIR FRYER
TEMP390°F 390°F390°F 390°F 400°F 390°F 390°F 390°F 390°F 390°F 300°F 390°F 400°F 400°F 400°F 400°F 400°F 400°F390°F390°F 390°F 390°F 390°F 390°F390°F 390°F 400°F 390°F
SINGLE ZONEwhen cooking in one zone —not using the other zone.
DUALZONEwhen cooking in both zones —same or different foods.
812 mins 3035 mins1015 mins810 mins 1520 mins 2025 mins 1316 mins 1720 mins 1215 mins 810 mins 79 mins 79 mins 2022 mins 2024 mins 1924 mins 3035 mins 1520 mins 3642 mins1518 mins
2025 mins 3540 mins1520 mins1517 mins 2025 mins 3540 mins 2530 mins 2025 mins 1820 mins 1015 mins 1520 mins 1315 mins 3538 mins 3035 mins 3540 mins 3740 mins 3035 mins 4045 mins2528 mins
2530 mins 2224 mins 2228 mins 1822 mins 1822 mins
3035 mins 2528 mins 2629 mins 2528 mins 4347 mins
For best results, shake or toss often.To pause both zones while using SMART FINISH press the START/PAUSE button.To pause an individual zone while both zones are cooking, press the zone you would liketo pause, then press the START/PAUSE button.To resume cooking, press START/PAUSE again. Use these cook times as a guide, adjusting to your preference.Shake your foodWe recommend shaking your food at least twice during the cooking cycle for best results.ORToss with silicone-tippedtongs
510 mins 58 mins 712 mins 710 mins
1013 mins 1518 mins 1317 mins 1013 mins
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Air Fry Cooking Chart, continued
NOTE: Don’t see the food you’re looking for in the charts below? Find a similar food, and decrease cook time by 25%. For frozen foods, decrease the cook time on the packaging by 25%. For best results, check on food often, increasing cook time if necessary.
INGREDIENT BEEF Burgers Steaks PORK BaconPork chopsPork tenderloins Sausages FROZEN FOODS Chicken cutlets Chicken nuggets Fish fillets Fish sticks French fries French fries Mozzarella sticks Pot stickers Pizza rolls Popcorn shrimp Sweet potato fries Tater tots Onion Rings
AMOUNT PER ZONE
PREPARATION TOSS IN OIL
2 quarter-pound patties, 80% lean 2 steaks (8 oz each)
1/2 inch thick Whole
Brushed with oil Brushed with oil
3 strips, cut in half 2 thick-cut, bone-in chops (1012 oz each)2 boneless chops (8 oz each)1 lb 5 sausages
None Bone inBoneless None None
None Brushed with oilBrushed with oil Brushed with oil None
3 cutlets 1 box (12 oz) 1 box (6 fillets) 18 fish sticks (11 oz) 1 lb 2 lbs 1 box (11 oz) 2 bags (10.5 oz) 1 bag (20 oz, 40 count) 1 box (1416 oz) 1 lb 1 lb 10 oz
None None None None None None None None None None None None None
None None None None None None None 1 Tbsp None None None None None
TEMP390°F 390°F350°F 390°F390°F 375°F 390°F400°F 390°F 390°F 390°F 400°F 400°F 375°F 390°F 390°F 390°F 390°F 375°F 375°F
SINGLE ZONEwhen cooking in one zone —not using the other zone.
DUALZONEwhen cooking in both zones —same or different foods.
810 mins 1020 mins810 mins 1517 mins1417 mins 1520 mins 710 mins1821 mins 1013 mins 1416 mins 1013 mins 1822 mins 3236 mins 810 mins 1214 mins 1215 mins 911 mins 2022 mins 1822 mins 1316 mins
1013 mins 1418 mins912 mins 2327 mins1720 mins 2530 mins 1722 mins2025 mins 1821 mins 1722 mins 1619 mins 2832 mins 5055 mins 1012 mins 1618 mins 1518 mins 1418 mins 3032 mins 2527 mins 1822 mins
For best results, shake or toss often.To pause both zones while using SMART FINISH, press the START/PAUSE button.To pause an individual zone while both zones are cooking, press the zone you would liketo pause, then press the START/PAUSE button.To resume cooking, press START/PAUSE again. Use these cook times as a guide, adjusting to your preference.Shake your foodWe recommend shaking your food at least twice during the cooking cycle for best results.ORToss with silicone-tippedtongs
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Dehydrate Chart
INGREDIENTSFRUITS & VEGETABLES Apples Asparagus Bananas Beets Eggplant Fresh herbs Ginger root Mangoes Mushrooms Pineapple Strawberries Tomatoes MEAT, POULTRY, FISH Beef jerky Chicken jerky Turkey jerky Salmon jerky
PREPARATIONCored, cut in 1/8-inch slices, rinsed in lemon water, patted dry Cut in 1-inch pieces, blanched Peeled, cut in 3/8-inch slices Peeled, cut in 1/8-inch slices Peeled, cut in 1/4-inch slices, blanched Rinsed, patted dry, stems removed Cut in 3/8-inch slices Peeled, cut in 3/8-inch slices, pit removed Cleaned with soft brush (do not wash) Peeled, cored, cut in 3/81/2-inch slices Cut in half or in 1/2-inch slices Cut in 3/8-inch slices or grated; steam if planning to rehydrateCut in 1/4-inch slices, marinated overnight Cut in 1/4-inch slices, marinated overnight Cut in 1/4-inch slices, marinated overnight Cut in 1/4-inch slices, marinated overnight
TEMP135°F 135°F 135°F 135°F 135°F 135°F 135°F 135°F 135°F 135°F 135°F 135°F150°F 150°F 150°F 150°F
SINGLE ZONEwhen cooking in one zone —not using the other zone.
DUALZONEwhen cooking in both zones —same or different foods.
TIMES ARE THE SAME FOR BOTH ZONES
78 hours
68 hours
810 hours
68 hours
68 hours
4 hours
6 hours
68 hours
68 hours
68 hours
68 hours
68 hours
57 hours 57 hours 57 hours 35 hours
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Using DualZoneTM Technology: SMART FINISHSMART FINISH eliminates the need for back-to-back cooking. Now you can cook two different foods with two different cook times, and watch as they finish at the same time. Simply program each zone, and let the SMART FINISH feature do the rest.
CHOOSE ANY TWO RECIPE
ADD ONE RECIPE PER ZONE AMOUNT
Crab Cakes
2 crab cakes
Balsamic Roasted Tomatoes
2 pints cherry tomatoes
Maple Sage Pork Chops
23 boneless pork chops (4 oz each)
Cajun Russet Potatoes
4 medium potatoes, diced
Classic Meatloaf
1 lb meatloaf mix (beef, pork, veal)
Green Beans with Almonds
1 lb green beans, ends trimmed
Miso Glazed Salmon
3 salmon fillets (6 oz each)
Honey Hazelnut Brussels Sprouts 1 lb Brussels sprouts, cut in half
Buffalo Chicken Thighs Plant Based “Meat” Burger Mediterranean Cauliflower French Fries
4 boneless skin-on chicken thighs (45 oz each) 1 lb plant-based ground “meat” (4 4-oz patties) 1 head cauliflower, cut in 1/2-inch florets 1 lb French fries
NOTE: For your own best results, start checking food for doneness 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 raw proteins have reached a food-safe temperature.14 NINJA® FOODI® 2-BASKET AIR FRYER
NOTE: For all recipes in this chart, season with salt and pepper as desired.
MIX OR COMBINE THESE INGREDIENTS Brush with melted butter
FUNCTION Air Fry
SET BOTH ZONES AND USE SMART FINISH TEMP/TIME390°F | 15 minutes
1/2 cup balsamic vinegar 1 Tbsp canola oil1 Tbsp canola oil 1 Tbsp maple syrup2 Tbsp canola oil 2 Tbsp Cajun seasoning1/4 cup ketchup, 1/4 cup yellow mustard, 1 egg, 1/2 cup panko breadcrumbs, 1/4 cup Parmesan cheese2 Tbsp canola oil 1/2 cup sliced almonds2 Tbsp miso paste, 1 teaspoon canola oil Rub onto salmon2 Tbsp canola oil, 1/4 cup honey, ¹/ cup chopped hazelnuts
Roast Roast Air Fry Air Fry Air Fry Air Fry Air Fry
390°F | 15 minutes 390°F | 1720 minutes 400°F | 30 minutes 330°F | 35 minutes 390°F | 15 minutes 390°F | 15 minutes 390°F | 23 minutes
1 cup buffalo sauce, toss with chicken
Air Fry
400°F | 27 minutes
1 Tbsp minced garlic, 1 Tbsp minced onion Air Fry
375°F | 20 minutes
1/2 cup tahini, 2 Tbsp canola oil
Air Fry
390°F | 35 minutes
Season as desired
Air Fry
400°F | 30 minutes
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TORTELLINI ALFREDO BAKE & ROASTED GARLIC BROCCOLI
PREP: 10 MINUTES | TOTAL COOK TIME: 15 MINUTES | MAKES: 46 SERVINGS
INGREDIENTS1 head broccoli, cut in 1/2-inch florets 1 tablespoon olive oil 4 cloves garlic, peeled, minced 1 1/2 teaspoons kosher salt, divided 1 jar (15 ounces) alfredo sauce 3/4 cup water 3/4 teaspoon ground black pepper 1 pound frozen plain tortellini 1/3 cup panko bread crumbs 6 ounces shredded mozzarella cheese, divided 2 sprigs fresh basil, torn
DIRECTIONS1 In a medium bowl, toss broccoli with olive oil, minced garlic, and 1 teaspoon salt.2 In a separate bowl, whisk together alfredo sauce, water, 1/2 teaspoon salt, pepper, and half the mozzarella cheese.3 Place tortellini and sauce in the Zone 1 basket (without a crisper plate installed). Sprinkle the panko bread crumbs and remaining mozzarella evenly over the top, then insert basket in unit. Install a crisper plate in the Zone 2 basket, then place broccoli in the basket and insert basket in unit.4 Select Zone 1, select BAKE, set temperature to 350°F, and set time to 15 minutes. Select Zone 2, select ROAST, set temperature to 400°F, and set time to 15 minutes. Press the START/PAUSE button to begin cooking.5 When the Zone 1 time reaches zero, check tortellini for doneness (they should be al dente). Gently transfer to a serving dish, keeping most of the bread crumbs and cheese on top. Garnish with torn basil leaves.6 When the Zone 2 time reaches zero, transfer broccoli to a serving bowl and serve with tortellini.
SPICY ITALIAN SAUSAGE, BELL PEPPER & ONION SUBS
PREP: 10 MINUTES | TOTAL COOK TIME: 18 MINUTES | MAKES: 5 SERVINGS
INGREDIENTS1/2 yellow onion, peeled, thinly sliced 1 red bell pepper, thinly sliced 1 green bell pepper, thinly sliced 1/2 teaspoon kosher salt 1/4 teaspoon ground black pepper 1 tablespoon canola oil 5 uncooked spicy Italian sausage links 5 sub rolls
DIRECTIONS1 Toss together onions, bell peppers, salt, black pepper, and canola oil in a bowl.2 Install a crisper plate in both baskets. Place sausages in the Zone 1 basket, then insert basket in unit. Place onion and bell peppers in the Zone 2 basket, then insert basket in unit.3 Select Zone 1, select AIR FRY, set temperature to 390°F, and set time to 18 minutes. Select MATCH COOK to match Zone 2 settings to Zone 1. Press the START/PAUSE button to begin cooking.4 When cooking is complete, remove baskets from unit. Divide the onion and bell peppers between the buns, then place sausages in buns and serve.
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AIR FRYER DOUGHNUTS
PREP: 5 MINUTES | TOTAL COOK TIME: 10 MINUTES | MAKES: 48 SERVINGS
INGREDIENTS1 cup granulated sugar 2 tbsp ground cinnamon 1 can refrigerated flaky buttermilk biscuits 1/4 cup (1/2 stick) unsalted butter, melted
DIRECTIONS1 In a small shallow bowl, mix together sugar and cinnamon and set aside.2 Remove the biscuits from the can, separate them, and place them on a cutting board. Use a 1-inch round biscuit cutter (or similarly-sized bottle cap) to cut holes out of the center of each biscuit.3 Install a crisper plate in both baskets. Place 4 donuts in a single layer in each basket.4 Select Zone 1, select AIR FRY, set temperature to 360°F, and set time to 10 minutes. Select MATCH COOK to match Zone 2 settings to Zone 1. Select START/PAUSE to begin.5 Once timer has finished, remove donuts from drawers.6 Dip both sides of the warm donuts into the melted butter, place in the cinnamon sugar, and flip to coat both sides. Serve warm.7 Repeat step 46 to cook the donut holes. Set time for 5 minutes.8 Alternatively, donuts can be topped with a powdered sugar glaze or a chocolate glaze with toppings of choice such as sprinkles.
JERK-RUBBED PORK LOIN WITH CARROTS & SAGE
PREP: 10 MINUTES | MARINATE: 10 MINUTES8 HOURS TOTAL COOK TIME: 25 MINUTES | MAKES: 4 SERVINGS
INGREDIENTS 1 1/2 pounds pork loin 3 teaspoons canola oil, divided 2 tablespoons jerk seasoning 1 pound carrots, peeled, cut in 1-inch pieces 1 tablespoon honey 1/2 teaspoon kosher salt 1/2 teaspoon fresh chopped sage
DIRECTIONS1 Place pork loin in a pan or high-walled dish. Blot pork dry with a paper towel. Use your hands to rub 2 teaspoons canola oil evenly over pork. Then use your hands to rub the jerk seasoning evenly over it. Wrap pork loin in plastic wrap or seal in a plastic bag and allow to marinate for a minimum of 10 minutes or up to 8 hours in the refrigerator.2 In a medium bowl, toss carrots with remaining canola oil and 1/2 teaspoon salt.3 Install a crisper plate in both baskets. Place marinated pork loin in the Zone 1 basket, then insert basket in unit. Place parsnips in the Zone 2 basket, then insert basket in unit.4 Select Zone 1, select AIR FRY, set temperature to 390°F, and set time to 25 minutes. Select Zone 2, select AIR FRY, set temperature to 390°F, and set time to 16 minutes. Select SMART FINISH. Press the START/PAUSE button to begin cooking.5 When zones have finished cooking, check pork loin for doneness. Cooking is complete when the internal temperature of the loin reaches 145°F on an instant-read thermometer. Transfer pork loin to a plate or cutting board and let rest for at least 5 minutes.6 Transfer parsnips to a bowl and combine with sage.7 When resting is complete, cut pork loin into slices of your desired thickness and serve with parsnips.
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CHILI CHEESE DOG FLATBREADS WITH FRENCH FRIESPREP: 10 MINUTES | TOTAL COOK TIME: 28 MINUTES | MAKES: 4 SERVINGS
INGREDIENTS2 pieces naan flatbread or prepared pizza crust, trimmed to fit on broil rack2/3 cup canned prepared chili, divided4 slices American cheese, divided4 hotdogs (2 ounces each), cut in 1-inch pieces, divided1 pound frozen French friesKetchup, as desiredMustard, as desired
DIRECTIONS1 Spread half the chili evenly over one of the flatbreads. Place two slices of cheese over the chili, then top with half of the hotdog slices.2 Repeat step 1 with remaining flatbread, chili, cheese, and hotdogs.3 Install the broil rack in the Zone 1 basket (without the crisper plate installed). Place one flatbread on the rack and insert basket in unit. Install a crisper plate in the Zone 2 basket and place fries in the basket. Insert basket in unit.4 Select Zone 1, select AIR BROIL and set time to 12 minutes. Next, select Zone 2, select AIR FRY, set temperature to 400°F and set time for 28 minutes. Select SMART FINISH. Press START/PAUSE to begin cooking.5 When 13 minutes remain on the Zone 2 timer, remove basket and shake fries. Reinsert basket to continue cooking.6 When 6 minutes remain on the Zone 1 timer, press START/PAUSE, remove basket, then remove flatbread from rack using a silicone spatula. Place uncooked flatbread on rack, reinsert basket, and press START/PAUSE to resume cooking.7 When cooking is complete, top flatbreads with ketchup and mustard as desired and serve with French fries.
CHICKEN FRIED PORK WITH SWEET POTATO FRIESPREP: 20 MINUTES | TOTAL COOK TIME: 31 MINUTES | MAKES: 24 SERVINGS
INGREDIENTS1 cup all-purpose flour 1 teaspoon smoked paprika 1 teaspoon garlic powder 1 teaspoon kosher salt 1 teaspoon ground black pepper 2 large eggs 24 uncooked boneless pork chops, cut in half lengthwise, pounded ½ inch thick 1 pound frozen sweet potato fries
DIRECTIONS1 Place flour, paprika, garlic powder, salt, and pepper 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, dredge the pork chops in egg, then in seasoned flour, then again in egg, then again in flour. Set aside.4 Install a crisper plate in both baskets. Place pork chops in the Zone 1 basket, then insert basket in unit. Place sweet potato fries in the Zone 2 basket, then insert basket in unit.5 Select AIR FRY, set temperature to 400°F, and set time to 15 minutes. Select Zone 2, select AIR FRY, set temperature to 390°F, and set time to 31 minutes. Select SMART FINISH. Press the START/PAUSE button to begin cooking.6 When the Zone 2 time reaches 10 minutes, press START/PAUSE and remove basket from unit and shake basket for 10 seconds. Reinsert basket and press START/PAUSE to continue cooking.7 When the Zone 1 time reaches 7 minutes, press START/PAUSE and remove basket from unit and flip pork chops using silicone-tipped tongs. Reinsert basket and press START/PAUSE to continue cooking.9 When cooking is complete, transfer pork chops to a plate. Serve with sweet potato fries.
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SWEET POTATO SAUSAGE HASH
PREP: 20 MINUTES | TOTAL COOK TIME: 30 MINUTES | MAKES: 4 SERVINGS
INGREDIENTS1 1/2 pounds sweet potatoes, peeled, diced into 1/2-inch pieces 1 tablespoon minced garlic 1 teaspoon kosher salt plus more, as desired Ground black pepper, as desired 2 tablespoons canola oil 1 tablespoon dried sage 1 pound uncooked mild ground breakfast sausage 1/2 large onion, peeled, diced 1/2 teaspoon ground cinnamon 1 teaspoon chili powder 4 large eggs, poached or fried (optional)
DIRECTIONS1 In a bowl, toss sweet potatoes with garlic, salt, pepper, and canola oil.2 Install a crisper plate in the Zone 1 basket, then place potatoes in the basket and insert basket in unit. Spread out the ground sausage in the Zone 2 basket (without a crisper plate installed), then insert basket in unit.3 Select Zone 1, select AIR FRY, set temperature to 400°F, and set time to 30 minutes. Select Zone 2, select ROAST, set temperature to 400°F, and set time to 20 minutes. Select SMART FINISH. Press the START/PAUSE button to begin cooking.4 When the Zone 1 and Zone 2 times reach 10 minutes, press START/PAUSE and remove baskets from unit and shake for 10 seconds.5 In Zone 1, stir in half the sage. In Zone 2, add onion and stir to combine. Once complete, press START/PAUSE and reinsert baskets to continue cooking6 When cooking is complete, remove both baskets from the unit and add potatoes to the sausage mixture. Add cinnamon, sage, chili powder, and salt as desired and mix thoroughly.7 When cooking is complete, stir hash, then serve immediately with a poached or fried egg on top, if desired.
CHICKEN TENDERS & CURLY FRIES
PREP: 5 MINUTES | TOTAL COOK TIME: 30 MINUTES | MAKES: 4 SERVINGS
INGREDIENTS 1 pound frozen chicken tenders 1 pound frozen curly French fries Dipping sauces of your choice
DIRECTIONS1 Install a crisper plate in both baskets. Place chicken tenders in the Zone 1 basket, then insert basket in unit. Place curly French fries in the Zone 2 basket, then insert basket in unit.2 Select Zone 1, select AIR FRY, set temperature to 390°F, and set time to 22 minutes. Select Zone 2, select AIR FRY, set temperature to 400°F, and set time to 30 minutes. Select SMART FINISH. Press the START/PAUSE button to begin cooking.3 When the Zone 1 and 2 times reach 8 minutes, press START/PAUSE to pause the unit. Remove the baskets from unit and shake for 10 seconds. Reinsert baskets in unit and press START/PAUSE to resume cooking.4 When cooking is complete, serve immediately with your favorite dipping sauces.
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TIP: If you’re not a fan of sausage, you can replace with your favorite meatless option or chicken sausage alternative.
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MAPLE-GLAZED TURKEY BREASTS & GREEN BEAN CASSEROLE
PREP: 20 MINUTES | TOTAL COOK TIME: 40 MINUTES | MAKES: 4 SERVINGS
INGREDIENTSTURKEY 2 tablespoons pure maple syrup, warmed 1 tablespoon canola oil 1/2 tablespoon smoked paprika 1 teaspoon kosher salt 1/2 teaspoon ground black pepper 1 uncooked split turkey breast (2 pounds), fat trimmed, bone removedGREEN BEAN CASSEROLE 1 bag (16 oz) French-style frozen green beans 1 can (10.5 ounces) cream of mushroom soup 1/2 cup milk Kosher salt and ground black pepper, to taste 1 cup store-bought crispy fried onions, divided
DIRECTIONS1 In a bowl, stir together the maple syrup and all turkey breast seasonings. Toss turkey breasts in the mixture.2 In a separate bowl, whisk together the mushroom soup, milk, salt, and pepper for the green bean casserole. Add green beans and 1/2 cup fried onions and toss together.3 Install a crisper plate in the Zone 1 basket, then place turkey breasts in the basket and insert basket in unit. Place green bean mixture in the Zone 2 basket (without a crisper plate installed), then insert basket in unit.4 Select Zone 1, select AIR FRY, set temperature to 360°F, and set time to 40 minutes. Select Zone 2, select ROAST, set temperature to 350°F, and set time to 30 minutes. Select SMART FINISH. Press the START/PAUSE button to begin cooking.5 When the Zone 1 and Zone 2 times reach 15 minutes, remove Zone 1 basket from unit and flip turkey breasts using silicone-tipped tongs. Reinsert basket to continue cooking. Remove Zone 2 basket from unit and stir green bean mixture then cover the top with remaining onions. Reinsert basket to continue cooking.6 When the Zone 1 time reaches zero, check turkey breasts for doneness. Cooking is complete when their internal temperature reaches at least 165°F on an instant-read thermometer. Serve green bean casserole with the turkey breasts.
GARLIC SHRIMP & BLISTERED ROSEMARY TOMATOES
PREP: 10 MINUTES | TOTAL COOK TIME: 11 MINUTES | MAKES: 24 SERVINGS
INGREDIENTS1 pound uncooked large shrimp, peeled, deveined 10 cloves garlic, peeled, finely chopped 2 teaspoons dried thyme 1/2 tablespoon chili powder 2 tablespoons canola oil Kosher salt, as desired Ground black pepper, as desired 2 pints cherry tomatoes 1 tablespoon dried rosemary
DIRECTIONS1 In a bowl, toss shrimp with garlic, thyme, chili powder, 1 tablespoon canola oil, salt, and pepper.2 In a separate bowl, toss tomatoes with remaining oil, rosemary, salt, and pepper.3 Install a crisper plate in both baskets. Place shrimp in the Zone 1 basket, then insert basket in unit. Place tomatoes in the Zone 2 basket, then insert basket in unit.4 Select Zone 1, select AIR FRY, set temperature to 390°F, and set time to 11 minutes. Select Select MATCH COOK to match Zone 2 settings to Zone 1. Press the START/PAUSE button to begin cooking.5 When the Zone 1 and Zone 2 times reach 5 minutes, press START/PAUSE to pause the unit. Remove the baskets from unit and shake for 10 seconds. Reinsert baskets in unit and press START/PAUSE to resume cooking.6 When cooking is complete, serve immediately over salad greens or toasted bread.
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ROASTED SALMON & PARMESAN ASPARAGUS
PREP: 10 MINUTES | TOTAL COOK TIME: 17 MINUTES | MAKES: 24 SERVINGS
INGREDIENTS2 tablespoons Montreal Steak Seasoning 3 tablespoons brown sugar 3 uncooked salmon fillets (6 ounces each) 2 tablespoons canola oil, divided 1 pound asparagus, ends trimmed Kosher salt, as desired Ground black pepper, as desired 1/4 cup shredded Parmesan cheese, divided
DIRECTIONS1 In a small bowl, mix together steak seasoning and brown sugar.2 Rub tops of each salmon fillet with 1 teaspoon 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 Install a crisper plate in both baskets. Place the fillets in the Zone 1 basket, skin side down, then insert basket in unit. Place the asparagus in the Zone 2 basket, then insert basket in unit.5 Select Zone 1, select ROAST, set temperature to 390°F, and set time to 17 minutes. Select MATCH COOK to match Zone 2 settings to Zone 1. Press the START/PAUSE button to begin cooking.6 When the Zone 2 time reaches 7 minutes, remove basket from unit and flip asparagus using silicone-tipped tongs. Reinsert basket to continue cooking.7 When the Zone 2 time reaches 2 minutes, remove basket from unit and sprinkle half the parmesan cheese over the asparagus and give the basket a light toss. Reinsert basket 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.
CHEESY SPINACH STUFFED MUSHROOMS & VEGETABLE MEDLEY
PREP: 20 MINUTES | TOTAL COOK TIME: 27 MINUTES | MAKES: 4 SERVINGS
INGREDIENTSMUSHROOMS 1 (12 oz) bag frozen chopped spinach, defrosted 1/4 cup cream cheese 1/4 cup shredded parmesan cheese 1/2 cup shredded mozzarella cheese, divided 1 tablespoon minced garlic 1/2 teaspoon kosher salt 1/2 teaspoon ground black pepper 2 large portobello mushrooms, cleaned, stems removedVEGETABLE MEDLEY 1 zucchini, diced in 1/2 inch pieces 1 red bell pepper, diced in 1/2 inch pieces 1 onion, sliced in wedges and petals seperated 2 tablespoons canola oil 1 tablespoon dried thyme Kosher salt and ground black pepper, to taste
DIRECTIONS1 Wrap spinach in a cotton towel or paper towels and squeeze out excess liquid.2 In a bowl, mix together cream cheese, parmesan cheese, 1/4 cup mozzarella cheese, garlic 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 Install a crisper plate in both baskets. Place prepared mushrooms in the Zone 1 basket, then insert basket in unit. Place vegetables in the Zone 2 basket, then insert basket in unit.6 Select Zone 1, select ROAST, set temperature to 360°F, and set time to 15 minutes. Select Zone 2, select AIR FRY, set temperature to 360°F, and set time to 27 minutes. Select SMART FINISH. Press the START/PAUSE button to begin cooking.7 When the Zone 1 and Zone 2 times reach 10 minutes, press START/PAUSE to pause the unit. Remove the Zone 2 basket from unit and shake for 10 seconds. Reinsert basket in unit and press START/PAUSE to resume cooking.8 When cooking is complete, serve immediately.
26 NINJA® FOODI® 2-BASKET AIR FRYER
ninjakitchen.com 27
BUFFALO TOFU WITH CHEESY RANCH BROCCOLI
PREP: 5 MINUTES | TOTAL COOK TIME: 35 MINUTES MAKES: 3 SERVINGS
INGREDIENTS1 container (14 ounces) extra firm tofu, cut into 1/4 -inch pieces 1/2 cup buffalo sauce, divided 12 ounces broccoli florets 1 packet (1 ounce) ranch seasoning and dressing mix 3 tablespoon canola oil 1/4 cup shredded cheddar cheese 1/4 blue cheese crumbles 2 tablespoons sliced scallions
DIRECTIONS1 IIn a bowl, toss tofu with 1/4 cup Buffalo sauce until tofu is coated. In a separate bowl, toss broccoli with ranch seasoning and oil.2 Install a crisper plate in both baskets. Place tofu in the Zone 1 basket, then insert basket in unit. Place broccoli in the Zone 2 basket, then insert basket in unit.3 Select Zone 1, select AIR FRY, set temperature to 400°F, and set time to 35 minutes. Select Zone 2, select AIR FRY, set temperature to 390°F, and set time to 20 minutes. Select SMART FINISH. Press the START/PAUSE button to begin cooking.4 After 10 minutes, remove Zone 1 basket from unit and shake for 10 seconds. Reinsert basket to continue cooking.5 After 10 more minutes, remove Zone 1 basket from unit and shake again for 10 seconds. Reinsert basket to continue cooking.6 When 10 minutes are remaining in both zones, remove each basket from unit and shake for 10 seconds. Reinsert baskets to continue cooking.7 When 1 minute remains in both zones, remove Zone 2 basket and add cheddar cheese, tossing to incorporate into the broccoli. Reinsert basket to continue cooking.8 When cooking is complete, remove tofu from Zone 1 basket and toss tofu with remaining buffalo sauce and half the blue cheese. Serve tofu topped with remaining blue cheese and scallions.
COCONUT-LIME COD WITH GREEN PEPPER CAULIFLOWER RICE
PREP: 10 MINUTES | MARINATE: 20 MINUTES | TOTAL COOK TIME: 20 MINUTES MAKES: 4 SERVINGS
INGREDIENTS1 can (13.5 ounces) unsweetened coconut milk 1 ½ teaspoons lime juice 4 cod fillets (4 ounces each) 3 teaspoons kosher salt, divided ½ white onion, peeled, diced ½ teaspoon garlic powder 4 teaspoons canola oil, divided 10 ounces cauliflower rice ½ green bell pepper, chopped ½ cup fresh cilantro, stems removed, for garnish
DIRECTIONS1 Install a crisper plate in the Zone 1 basket. In a medium bowl, combine coconut milk and lime juice. Season each fillet with 1/2 teaspoon salt, then place them in coconut milk mixture and marinate for 20 minutes. After fillets have marinated, place them in the Zone 1 basket.2 In a small bowl, gently toss diced onion and garlic powder with 1 teaspoon canola oil and place in the Zone 2 basket (with no crisper plate installed).3 Select Zone 1, select AIR FRY set temperature to 375°F, and set time to 20 minutes. Select Zone 2, select ROAST, set temperature to 325°F, and set time to 16 minutes. Select SMART FINISH. Press the START/PAUSE button to begin cooking.4 In a separate medium bowl, gently toss cauliflower rice, bell pepper, remaining salt, and remaining canola oil.5 When the Zone 2 time reaches 10 minutes, remove basket from unit and add cauliflower rice mixture to the onion and stir to combine. Reinsert basket to continue cooking.6 When cooking is complete, serve cauliflower rice in a bowl, gently placing cod fillets on top. Garnish with fresh cilantro, if desired.
28 NINJA® FOODI® 2-BASKET AIR FRYER
TIP: Salmon can be substituted for cod in this recipe if desired.
ninjakitchen.com 29
BACON-WRAPPED PORK CHOPS WITH QUINOA
PREP: 10 MINUTES | TOTAL COOK TIME: 35 MINUTES | MAKES: 4 SERVINGS
INGREDIENTS4 boneless pork chops (46 ounces each) 4 teaspoons kosher salt 4 teaspoons ground black pepper 8 slices uncooked bacon 1 cup quinoa 1 ½ cups chicken stock 1 clove garlic, peeled, minced 1 bunch scallions, sliced
DIRECTIONS1 Season all sides of the pork chops with salt and pepper, then wrap each one with two strips of bacon.2 Install a crisper plate in the Zone 1 basket, then place chops in the basket and insert basket in unit.3 With no crisper plate installed, place quinoa, stock, garlic, and scallions in the Zone 2 basket and stir to combine.4 Select Zone 1, select AIR FRY, set temperature to 390°F, and set time to 25 minutes. Select Zone 2, select BAKE, set temperature to 400°F and set time for 35 minutes. Select SMART FINISH. Press the START/PAUSE button to begin cooking.5 When the Zone 1 time reaches 10 minutes, remove basket from unit and flip chops using silicone-tipped tongs. Reinsert basket to continue cooking.6 When cooking is complete, serve pork chops with quinoa.
30 NINJA® FOODI® 2-BASKET AIR FRYER
Notesninjakitchen.com 31
2-BASKET AIR FRYERLooking for more recipe inspiration, tips, and tricks?Join us and thousands of Foodi friends on the Official Ninja Foodi FamilyTM Community.Facebook.com/groups/NinjaFoodiFamily@NinjaKitchen youtube.com/EPNinjaKitchenFor questions or to register your product, visit us online at ninjakitchen.comDZ 201 _ IG _QSG _15Recipe _ R E V_ Mv3 © 2020 Shark Ninja Operating LLC. FOODI and NINJA are registered trademarks of SharkNinja Operating LLC. DUALZONE TECHNOLOGY and NINJA FOOD FAMILY are trademarks of SharkNinja Operating, LLC.
References
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