OUTDOOR OVEN QUICK START GUIDE + RECIPE BOOK SCAN HERE for quick tips and how-to videos Please make sure to read the enclosed Ninja® Owner’s Guide prior to using your unit.
Table of Contents YOUR GUIDE TO Get to Know the Control Panel................................. 2 HIGH-HEAT OUTDOOR COOKING Cleaning Instructions..................................................... 3 Woodfire Technology.................................................... 4 Ninja Woodfire™ Pellets............................................... 5 Woodfire Flavor Scale.................................................... 5 High-Heat Roaster Introduction.......................................................
GET TO KNOW THE CONTROL PANEL D I CLEANING INSTRUCTIONS Cleaning Your Oven J STEP 1 STEP 2 STEP 3 Allow unit and accessories to cool before moving the unit and removing any accessories. Wipe down inside and outside of the unit with a damp, nonabrasive cloth or paper towel. Place all clean, dry accessories back in their respective slots in the unit.
WOODFIRE TECHNOLOGY Powered by electricity and flavored by real burning wood pellets for rich, fully developed smokiness you can see and taste. 100% REAL WOODFIRE FLAVORS WOODFIRE PELLETS Ninja Woodfire™ Pellets are engineered to be the ideal size and composition of premium hardwoods for adding maximum flavor—they are not used as fuel. INTEGRATED SMOKE BOX The self-igniting smoke box needs only 1/2 cup of pellets to give your food authentic woodfire flavors.
UNLOCK MORE COOKING & FLAVORS OUTDOORS 700°F HIGH-HEAT ROASTER ARTISAN PIZZA MAKER Brick-oven inspired charring, blistering, and sizzling at home No-turn, 3-minute, 12-inch pizzas* with 5 customizable pizza presets FOOLPROOF BBQ SMOKER PIZZAS AND HIGH-HEAT COOKING MAX ROAST SPECIALTY ROAST PIZZA BROIL Get charred, crispy, caramelized results your oven can’t create. Start high and finish low for a crispy outside and juicy inside.
SPECIALTY ROAST Get a crispy, all-around char with temps up to 700°F. Quickly sear and caramelize smaller foods. Perfectly cooks large foods, inside and out. Automated 2-stage program starts high for an outer crisp and then goes low for juicy insides. HIGH-HEAT ROASTER HIGH-HEAT ROASTER MAX ROAST PRO-LEVEL TEXTURES YOU CAN’T GET INDOORS Caramelized outsides usually come at the cost of overcooked insides. Not at this cookout.
STEP 1 ADD PELLETS DON'T WANT SMOKE? Skip these steps. • D ip the pellet scoop into the bag and fill it to the top. NOTE: The scoop is designed to measure Get a crispy, all-around char with temps up to 700°F. Quickly sear and caramelize smaller foods. pellets needed for one smoke session. • I nstall the Accessory Frame first, then install the Pro-Heat Pan on the frame. IMPORTANT Pro-Heat Pan should be installed, as it needs to preheat with the unit.
MAX ROAST COOKING CHART STEP 1: PICK YOUR PROTEIN PROTEIN AMOUNT (UP TO) TEMP THICKNESS STEP 2: PICK YOUR VEGETABLE TIME PORK FOOD AMOUNT (UP TO) TEMP TIME VEGETABLE Boneless pork chops Sausages 4 pieces, 8 oz each 600°F 11/2 inch 8–15 min Baby potatoes 12 oz, cut in quarters 700°F 8–12 min 6 pieces 600°F Standard 10–15 min Broccoli one head, cut in half 600°F 5 min 12 oz, cut 650°F 8–12 min 2 pieces, 6–8 oz each 600°F 1–11/2 inch 10–15 min (for medium) 1 head (12 oz), cu
HIGH-HEAT ROASTER CAJUN SALMON SHEET PAN MEAL BEGINNER RECIPE FUNCTION: MAX ROAST | PREP: 10 MINUTES | PREHEAT: APPROX.
HIGH-HEAT ROASTER SEARED NEW YORK STIP STEAK WITH CARAMELIZED ONION BUTTER INTERMEDIATE RECIPE INTERMEDIATE RECIPE FUNCTION: MAX ROAST | PREP: 10 MINUTES | PREHEAT: APPROX. 25 MINUTES | TOTAL COOK TIME: 8 MINUTES | MAKES: 6–8 SERVINGS FUNCTION: MAX ROAST | PREP: 10 MINUTES | PREHEAT: APPROX.
STEP 1 ADD PELLETS DON'T WANT SMOKE? Skip these steps. • D ip the pellet scoop into the bag and fill it to the top. NOTE: The scoop is designed Perfectly cooks large foods, inside and out. Automated 2-stage program starts high for an outer crisp and then goes low for juicy insides. to measure pellets needed for one smoke session. • I nstall the Accessory Frame. •P ull the smoke box open, pour pellets into the smoke box until filled to the top. Then, close the smoke box.
SPECIALTY ROAST COOKING CHART PROTEIN AMOUNT (UP TO) PREP STAGE 1: TEMP & TIME STAGE 2: TEMP & TIME Whole chicken 5–7 pounds Season with salt and pepper, as desired 600°F–700°F 10 min 375°F 45 min–1.5 hours Whole turkey 10–15 pounds Season with salt and pepper, as desired 500°F–650°F 10 min 375°F 1.
HIGH-HEAT ROASTER HIGH-HEAT ROASTER KICKSTARTER RECIPE CRISPY ROASTED CHICKEN BEGINNER RECIPE FUNCTION: SPECIALTY ROAST | PREP: 5 MINUTES | PREHEAT: APPROX. 25 MINUTES TOTAL COOK TIME: 1 HOUR | MAKES: 4–6 SERVINGS SCAN HERE for a step-bystep video INGREDIENTS 5–7 pounds roaster chicken, giblets removed, patted dry 1 tablespoon canola oil 1 teaspoon kosher salt 1 tablespoon desired seasoning (jerk, Cajun, garlic herb) DIRECTIONS Install the Accessory Frame in the bottom level of the unit.
HIGH-HEAT ROASTER BEGINNER RECIPE FUNCTION: SPECIALTY ROAST | PREP: APPROX. 10 MINUTES | PREHEAT: APPROX.
HIGH-HEAT ROASTER INTERMEDIATE RECIPE FUNCTION: SPECIALTY ROAST | PREP: 10 MINUTES | PREHEAT: APPROX. 20 MINUTES TOTAL COOK TIME: 55 MINUTES–1 HOUR | MAKES: 6–8 SERVINGS INGREDIENTS DIRECTIONS 5–6 pounds eye round of beef 1 Install the Accessory Frame in the bottom level of the unit. Turn the left-hand dial to select SPECIALTY ROAST, set STAGE 1 temperature to 600°F, and set time to 10 minutes. Push the righthand dial to select STAGE 2, then set temperature to 325°F and time to 45 minutes.
HIGH-HEAT ROASTER V INTERMEDIATE RECIPE FUNCTION: SPECIALTY ROAST | PREP: 5 MINUTES | PREHEAT: APPROX. 20 MINUTES TOTAL COOK TIME: 30–40 MINUTES | MAKES: 6–8 SERVINGS INGREDIENTS DIRECTIONS 3 cups warm water 1 In a stand mixer fitted with the dough hook attachment, combine the water, sugar, and yeast, and let sit for 5 to 10 minutes or until the mixture begins to bubble on top.
HIGH-HEAT ROASTER SMOKED CHICKEN NACHOS V BEGINNER RECIPE BEGINNER RECIPE FUNCTION: BAKE | PREP: 10 MINUTES | PREHEAT: APPROX. 10 MINUTES | TOTAL COOK TIME: 35 MINUTES MAKES: 8–10 SERVINGS FUNCTION: BAKE | PREP: 10 MINUTES | PREHEAT: APPROX. 10–15 MINUTES | TOTAL COOK TIME: 10 MINUTES MAKES: 6–8 SERVINGS INGREDIENTS DIRECTIONS INGREDIENTS DIRECTIONS 1 cup chicken stock 1 Install the Accessory Frame in the bottom level of the unit.
STEP 1 SET UP STEP 2 ADD PELLETS DON'T WANT SMOKE? Skip these steps. • D ip the pellet scoop into the bag and fill it to the top. NOTE: The scoop is designed to measure pellets needed for one smoke session. PIZZERIA AT HOME Bring the flavors of a brick oven home, but leave the hassle. With temps up to 700°F, professional leopard-spotted edges, crispy crusts, and perfectly melted toppings are easy as (pizza) pie. • I f cooking pan pizza, you will need to prepare in a deep-dish pan (not included).
PIZZA MAKING TIPS & TRICKS CHOOSE YOUR SLICE THIN CRUST NEW YORK DOS AND DOUGH-N’TS While unit is preheating, flour a clean, dry, flat surface (such as a countertop), then use your hands or a rolling pin to stretch out the dough. As you stretch or roll out the dough, add more flour as needed to prevent sticking. Make sure dough is not stuck to the countertop (add more flour under dough if it is).
PIZZA DOUGH RECIPES The ingredients below are the base for any pizza dough you’ll make. ARTISAN PIZZA DOUGH Best for Neapolitan pizzas INGREDIENTS DIRECTIONS 3 1/2 cups (500g) 00 flour (pizza flour) 1 In a large bowl, add salt and water and mix to dissolve. Then add in roughly 20% of the flour and combine using a fork. Add the yeast and roughly 80% of the remaining flour and continue to mix with a fork.
KICKSTARTER RECIPE NEAPOLITAN STYLE PIZZA SCAN HERE for a step-bystep video BEGINNER RECIPE FUNCTION: PIZZA | PREP: 10 MINUTES | PREHEAT: APPROX. 25 MINUTES TOTAL COOK TIME: 3 MINUTES | MAKES: 1–2 SERVINGS V 8 ounces pre-made raw pizza dough, room temperature NOTE: For homemade dough, see the ARTISAN PIZZA DOUGH recipe on page 37.
CHICKEN BLT FLATBREAD PIZZA V DETROIT STYLE MUSHROOM PIZZA V INTERMEDIATE RECIPE FUNCTION: PIZZA | PREP: 10 MINUTES | PREHEAT: APPROX. 10 MINUTES | TOTAL COOK TIME: 5–6 MINUTES MAKES: 6–8 SERVINGS DIRECTIONS 8 ounces premade raw pizza dough, room temperature 1 Install the Accessory Frame in the bottom level of the unit, then place the Pizza Stone on top.
NEW YORK STYLE SUPREME PIZZA INTERMEDIATE RECIPE FUNCTION: PIZZA | PREP: 10 MINUTES | PREHEAT: APPROX. 10 MINUTES | TOTAL COOK TIME: 10 MINUTES MAKES: 6–8 SERVINGS DIRECTIONS 12 ounces pre-made raw pizza dough, room temperature 1 Install the Accessory Frame in the bottom level of the unit, then place the Pizza Stone on top. Turn left-hand dial to select PIZZA, then use the right-hand dial to select NY STYLE. Set time for 8 minutes. Select START/STOP to begin preheating (preheating will take approx.
STEP 1 SET UP & ADD FOOD STEP 2 ADD PELLETS • D ip the pellet scoop into the bag and fill it to the top. NOTE: The scoop is designed to measure pellets needed for one smoke session. FOOLPROOF BBQ SMOKER PITMASTER WITHOUT THE PITFALLS • Install the Accessory Frame first, then install the Pro-Heat Pan on the frame. Lastly, place the Roast Rack on the Pro-Heat Pan. not filled to the top of the smoke box. • Turn the left-hand dial to select SMOKER.
BBQ SMOKER COOKING CHART Season as desired NOTE: P ellets will not ignite if they are not filled to the top of the smoke box. WEIGHT (UP TO) PREP TIP W hen smoking, do not add any oil to the food. If oil is necessary, add very little. TIP F or best results, after cooking, allow small proteins to rest for at least 10 minutes and large proteins up to 1 hour wrapped in plastic wrap.
KICKSTARTER RECIPE SMOKED BABY BACK RIBS BEGINNER RECIPE FUNCTION: SMOKER | PREP: 5 MINUTES | TOTAL COOK TIME: 2–3 HOURS | MAKES: 6–8 SERVINGS SCAN HERE for a step-bystep video INGREDIENTS 2 racks baby back ribs, cut in half 1 cup spice rub (ideas can be found on page 53) Kosher salt, as desired Ground black pepper, as desired 48 Install the Accessory Frame in the bottom level of the unit. Place the Insert Rack in the Pro-Heat Pan. Pull open the smoke chamber.
SMOKED TURKEY BEGINNER RECIPE FUNCTION: SMOKER | PREP: 5 MINUTES | TOTAL COOK TIME: 1 HOUR 30 MINUTES–3 HOURS (DEPENDING ON SIZE OF PROTEIN) | MAKES: 8–12 SERVINGS INGREDIENTS DIRECTIONS 1 whole bone-in turkey (10–12 pounds) 1 Install the Accessory Frame in the bottom level of the unit. Pat turkey dry with paper towels then season with salt and pepper. Place the Roast Rack in the Bake Tray, then place the turkey on top. Open the oven door, then place the tray on the rack and close the door.
SAUCES SPICE RUBS YIELD: APPROX. 2 HEAPING CUP | MARINATING TIME: 2–12 HOURS STORE: REFRIGERATE FOR UP TO 2 WEEKS YIELD: APPROX. ½–1 CUP (DOUBLE THE INGREDIENTS FOR A LARGER OUTPUT) | SEASON: GENEROUSLY STORE: UP TO 6 MONTHS IN AN AIRTIGHT CONTAINER AWAY FROM LIGHT AND HEAT Place all ingredients in a bowl and whisk until evenly combined. Place all ingredients in a bowl and mix until evenly combined.
Notes 54 Questions? ninjakitchen.
OUTDOOR OVEN OO101_IG_QSG_REV_Mv2 NINJA WOODFIRE is a trademark of SharkNinja Operating LLC. © 2023 SharkNinja Operating LLC. ninjakitchen.
