Please make sure to read the enclosed Ninja® Instructions prior to using your unit.
Recipe List Your guide to cooking like a Foodi ® Welcome to the Ninja® Foodi® Mini 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 or wait for your traditional oven to preheat.
Crisp Control Technology KEY: Maximum fan speed Medium fan speed No fan Precision-controlled temperature, heat source and air flow for ultimate versatility and optimum cooking performance. Air Fry heat from top + High and bottom Roast Grill heat from top + Even and bottom heat + High from top Bake High, even heat top + from and bottom Toast heat from + Even top and bottom Bagel Slightly lower from top + heat than bottom Dehydrate + Low Heat Fast, extra-crispy results with little to no oil.
ER QUIC UP K AT SE C O ND E S Tips & Tricks H PRE The unit preheats quickly, so prep all ingredients before preheating. Time will start counting down immediately after the unit is preheated. To add time simply turn the dial. For marinades containing sugar, honey or other sweeteners, brush onto meat or fish halfway through grilling to avoid burning. -30% TIME Tips & Tricks -10°C TEMP Food cooks faster with Roast so for traditional oven recipes, lower the cook time and temperature.
How to build a tray bake meal Using the Roast function and some guidelines below, create your own masterpieces in the Foodi® Mini Oven. Pick a Protein 4 uncooked bone-in chicken thighs (150g-225g each) Pick a Vegetable/Starch Season/Marinate 2 bunches asparagus (400-500g), cut in 2.5cm pieces, ends trimmed Barbecue 3 medium bell peppers, cut in 2.5cm pieces 6 uncooked salmon fillets, 2.
Kickstarter Recipe Chicken Stir Fry PREP: 20 MINUTES | ROAST: 18–20 MINUTES | MAKES: 4 SERVINGS INGREDIENTS 500g chicken breasts, cut into cubes 150ml stir fry sauce 1 red bell pepper, thinly sliced 200g broccoli, cut into florets 1 yellow bell pepper, thinly sliced 1 teaspoon sesame seeds, for garnish 1 orange bell pepper, thinly sliced 2 carrots, thinly sliced DIRECTIONS In a large bowl, toss chicken, peppers, and carrots with stir fry sauce until evenly coated.
Kickstarter Recipe Lemon & Herb Chicken Traybake PREP: 10 MINUTES | ROAST: 30 MINUTES | MAKES: 4 SERVINGS INGREDIENTS 1 tablespoon olive oil 1 teaspoon sea salt 6 garlic cloves, crushed Freshly ground black pepper ½ lemon, zest and juice 800g red potatoes 2 sprigs of fresh rosemary, finely chopped 4 (250g each) chicken legs DIRECTIONS Place in bowl oil, garlic, rosemary, lemon zest and juice. Mix together and season to taste.
SPICY TURKEY, SWEET POTATOES & BROCCOLI PREP: 15 MINUTES | ROAST: 16-18 MINUTES | MAKES: 4 SERVINGS CHEESY CHICKEN NACHOS PREP: 15 MINUTES | ROAST: 25 MINUTES | MAKES: 4–6 SERVINGS INGREDIENTS DIRECTIONS 450g boneless, skinless chicken breasts, cut in cubes 1 In a large bowl, toss chicken with olive oil and nacho seasoning ingredients until evenly coated. 2 Select ROAST, set temperature to 180°C, and set time to 15 minutes. Press START/PAUSE to begin preheating.
STEAK KEBABS CROQUE MONSIEUR PREP: 30 MINUTES | MARINATE: 2-12 HOURS | GRILL: 12 MINUTES | MAKES: 6 KEBABS PREP: 15 MINUTES | TOAST: 5 MINUTES | MAKES: 4 SERVINGS INGREDIENTS DIRECTIONS INGREDIENTS DIRECTIONS 2 tablespoons soy sauce 1 I n a bowl, mix together soy sauce, oil, brown sugar, tomato ketchup, Worcestershire sauce, garlic, herbs and season to taste. 40g butter 1 M elt butter in a pan, add flour and mix until it becomes a smooth paste.
MUSTARDY SAUSAGE, PEAR & VEGETABLE TRAYBAKE PREP: 15 MINUTES | ROAST: 20-25 MINUTES | MAKES: 6 SERVINGS INGREDIENTS DIRECTIONS 4 tablespoons olive oil 1 Put oil, vinegar, mustard, sugar, garlic, bay leaves and seasoning into a bowl and mix together.
HOMEMADE PANKO BREADCRUMBS PREP: 5 MINUTES | BAKE: 12 MINUTES | MAKES: 4 SERVINGS V HOMEMADE PIZZA V PREP: 15 MINUTES | REST: 10 MINUTES | ROAST: 5-6 MINUTES | MAKES: 4–6 SERVINGS INGREDIENTS DIRECTIONS INGREDIENTS DIRECTIONS 1 small white loaf (400g) 1 C ut crusts off bread. Grate or place into a food processor or blender and pulse until broken into chunky breadcrumbs. DOUGH 2 Line oven tray with baking parchment. Arrange breadcrumbs in a single layer on parchment. Turn unit ON.
GREEK-STYLE POTATOES V SMOKEY POTATO WEDGES V PREP: 15 MINUTES | AIR FRY: 30 MINUTES | MAKES: 4–6 SERVINGS PREP: 15 MINUTES | AIR FRY: 25-30 MINUTES | MAKES: 6 SERVINGS INGREDIENTS DIRECTIONS INGREDIENTS DIRECTIONS POTATOES 1 C ut new potatoes into quarters (around 2.5cm in size). In a large bowl, place the oil and seasoning. Add potatoes and toss together until well coated. 700g potatoes 2S elect AIR FRY, set temperature to 200°C and set time to 35-40 minutes.
ROASTED VEGETABLES V CHEESY VEGETABLE NACHOS V PREP: 10 MINUTES | ROAST: 30 MINUTES | MAKES: 6 SERVINGS PREP: 15 MINUTES | ROAST: 17 MINUTES | MAKES: 4–6 SERVINGS INGREDIENTS DIRECTIONS INGREDIENTS DIRECTIONS 350g sweet potato cut into 3cm chunks 1 In a bowl, stir together butternut squash, sweet potato, courgettes, asparagus, peppers, onions, garlic, olive oil, herbs and seasoning. Toss to combine.
TOMATO, RICOTTA & BASIL TART PREP: 15 MINUTES | BAKE: 20 MINUTES | MAKES: 4-6 SERVINGS SPICY ROASTED CAULIFLOWER & LENTILS V PREP: 15 MINUTES | ROAST: 14 MINUTES | MAKES: 4–6 SERVINGS INGREDIENTS DIRECTIONS INGREDIENTS DIRECTIONS 250g ricotta cheese 1 Drain off any liquid from ricotta cheese in a sieve over a bowl. 1 teaspoon ground cumin 2 Unroll the pastry and paper onto oven tray. Trim to fit tray and prick pastry all over with a fork.
MEDITERRANEAN COD SALMON & ASPARAGUS PREP: 15 MINUTES | GRILL: 18 MINUTES | MAKES: 4 SERVINGS PREP: 5 MINUTES | BAKE: 10-12 MINUTES | MAKES: 2 SERVINGS INGREDIENTS DIRECTIONS INGREDIENTS DIRECTIONS 1 jar (150g) black olives, drained 1 I n a bowl, stir together olives, asparagus, cherry tomatoes, Dijon, garlic, oregano and salt. Toss to combine. Turn unit ON. Select ROAST, set temperature to 190°C and set time to 10 minutes. Select START/ STOP to begin preheating.
GIANT CHOCOLATE CHIP COOKIE PREP: 15 MINUTES | BAKE: 12 MINUTES | MAKES: 6 SERVINGS APPLE & PLUM GALETTE V PREP: 15 MINUTES | BAKE: 25 MINUTES | MAKES: 4-6 SERVINGS INGREDIENTS DIRECTIONS INGREDIENTS DIRECTIONS 75g butter, softened 1 I n a medium bowl, cream together the butter and sugars until light and fluffy. Beat in the egg a little at a time and stir in the vanilla. Sieve flour and raising agent together into bowl and fold in with chocolate chips.
Air Fry Cooking Chart INGREDIENT AMOUNT TIP Use these cook times as a guide, adjusting to your preference.
Air Fry Cooking Chart – Continued INGREDIENT AMOUNT PREPARATION TIP: Use these cook times as a guide, adjusting to your preference.
Air Fry Cooking Chart – Continued INGREDIENT TIP: Use these cook times as a guide, adjusting to your preference. AMOUNT PREPARATION OIL TEMP COOK TIME Asparagus 2 bunches (450-500g) Trim stems Brush with oil 200°C 8-9 mins Aubergine 500g Cut in 3cm chunks Brush with oil 200°C 12-14 mins Beetroot 675g Peel, cut in 1.
Dehydrate Chart INGREDIENTS TIP: Use these times as a guide, adjusting to your preference. PREPARATION TEMP DEHYDRATE TIME Apples Cut in 3mm slices, remove core, rinse in lemon water, pat dry 60°C 7–8 hrs Asparagus Cut in 2.
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