Please make sure to read the enclosed Ninja® instructions prior to using your unit.

QUICK START
GUIDE

+ COOKING CHARTS
+ IRRESISTIBLE RECIPES
 CONTENTS USING YOUR NINJA® FOODI®
DUAL ZONE AIR FRYER
Using your Ninja® Foodi® Dual Zone Air Fryer 3

Using DualZone™ Technology 4

SYNC 4 6 COOKING PROGRAMS

MATCH 5
MAX CRISP AIR FRY ROAST
Cooking in a single zone 7
Best for frozen foods Best for fresh foods Best for roasting
such as French fries like chicken wings vegetables
Cooking Charts 8 and chicken nuggets and your favourite and meats
Air Fry 8 frozen snacks
Max Crisp 12
Dehydrate 12
REHEAT DEHYDRATE BAKE
Using DualZone™ Technology: SYNC 14
Best for reviving Best for making Best for making
leftovers veggie/fruit crisps cakes and other
Recipes 16 and jerky baked desserts

Chicken
Hunters BBQ Chicken & Chips 16
Chicken Fajitas & Spicy Roast Potatoes 18

Meat
Spicy Italian Hot Dogs 20 FOR BEST RESULTS
Sweet Potato Sausage Hash 21
CRISPER PLATE
Fried Pork & Sweet Potato Fries 22
The crisper plate promotes overall
Steak Bites & Mushrooms 23 browning. We recommend using
it every time you air fry and for all
Fish recipes in this guide unless otherwise
Roasted Salmon & Parmesan Asparagus 24 stated. Ensure crisper plate is
Haddock Croquettes 25 inserted into the bottom of the
Homemade Fish Fingers & Lemon Thyme Potatoes 26 drawer before food is added unless
recipe states that the crisper plate is
Vegetarian not required.
Stuffed Peppers 27
Halloumi Fries & Chilli Corn on the Cob 28
Sweet & Sour Tofu & Asian-Style Vegetables 30 SHAKE OR TOSS
Cauliflower Bites & Baked Sweet Potatoes 32 For best results,
frequently shake your
Desserts food or toss it with
Peanut Butter Chocolate Brownies 34 silicone-tipped tongs
Banoffee Muffins 35 to get it as crispy as
you’d like.

V Vegetarian Food

2 NINJA® DUAL ZONE AIR FRYER ninjakitchen.co.uk 3

 Using DualZone™ Technology

SYNC MATCH
Cooking 2 foods using 2 different functions, temps, or cook times? Cooking the same food in each zone?
Program each zone and use SYNC to have both zones finish at the same time. Set Zone 1 and use MATCH to automatically duplicate settings to Zone 2.

STEP 1: Program Zone 1 STEP 1: Program Zone 1

•P  lace food in drawers. • Place food in drawers.
• The unit defaults to Zone 1. • The unit defaults to Zone 1.
• Select a cooking function (e.g., Air Fry). • Select a cooking function (e.g., Air Fry).

MAX CRISP MAX CRISP

STEP 2: Set Time & Temperature

STEP 2: Set Time & Temperature
•U  se the TEMP arrows to set the temperature.
• Use the TIME arrows to set the time. •U  se the TEMP arrows to set the temperature.
• Use the TIME arrows to set the time.
+ +
STEP 3: Program Zone 2
STEP 3: Begin Cooking
•S  elect Zone 2.
• Select a cooking function (e.g., Roast),
and repeat Step 2. • Select MATCH.
• Press START/STOP to begin cooking.
+ MAX CRISP

+
MAX CRISP

STEP 4: Begin Cooking

NOTE: The cooking time will automatically
•S  elect SYNC. pause when a drawer is opened. Reinsert
• Press START/STOP to begin cooking. drawer to resume cooking.
• The zone with the shorter cook time
will display HOLD.

+
MAX CRISP

NOTE: The cooking time will automatically

pause when a drawer is opened. Reinsert
drawer to resume cooking.

4 NINJA® DUAL ZONE AIR FRYER ninjakitchen.co.uk 5

 Using DualZone™ Technology cont. Cooking in a single zone

Want to cook two foods, but don't need them to finish at the same time? Only cooking one thing?
Fill both zones and manually program each zone so they start at the same time. Fill a single zone and use it like a traditional air fryer.

STEP 1: Program Zone 1 STEP 1: Program Zone 1

•P  lace food in drawers. • Place food in drawers.
• The unit defaults to Zone 1. • The unit defaults to Zone 1.
• Select a cooking function (e.g., Air Fry). • Select a cooking function (e.g., Air Fry).

MAX CRISP MAX CRISP

STEP 2: Set Time & Temperature

STEP 2: Set Time & Temperature
•U  se the TEMP arrows to set the temperature.
• Use the TIME arrows to set the time. •U  se the TEMP arrows to set the temperature.
• Use the TIME arrows to set the time.
+ +
STEP 3: Program Zone 2
STEP 3: Begin Cooking
Repeat steps 1 and 2 for Zone 2.
• Press START/STOP to begin cooking.
+ MAX CRISP

STEP 4: Begin Cooking

• Press START/STOP to begin cooking.
NOTE: The cooking time will automatically
pause when a drawer is opened. Reinsert
drawer to resume cooking.

NOTE: The cooking time will automatically

pause when a drawer is opened. Reinsert
drawer to resume cooking.

6 NINJA® DUAL ZONE AIR FRYER ninjakitchen.co.uk 7

Air Fry Cooking Chart
Use these cook times as a guide, adjusting to your preference. For best results,
shake or toss often.
INGREDIENT AMOUNT PREPARATION TOSS IN OIL TEMP COOK TIME

FRESH VEGETABLES We recommend frequently

checking your food
Asparagus 1 bunch (200g) Whole, stems trimmed 2 tsp 200°C 8–12 mins and shaking or tossing it to
ensure desired results.
Beetroot 6 small or 4 large (about 1kg) Whole None 200°C 35-45 mins

Bell peppers 2 peppers Whole None 200°C 16 mins

Broccoli 400g Cut in 2.5cm florets 1 Tbsp 200°C 9 mins

Brussel sprouts 500g Cut in half, stem removed 1 Tbsp 200°C 15–20 mins

Butternut squash 500-750g Cut in 2.5cm pieces 1 Tbsp 200°C 20–25 mins Shake your food
Carrots 500g Peeled, cut in 1.5cm pieces 1 Tbsp 200°C 13–16 mins We recommend shaking
Cauliflower 600g Cut in 2.5cm florets 2 Tbsp 200°C 15–20 mins your food at least twice
during the cooking
Corn on the cob 4 ears Whole ears, husks removed 1 Tbsp 200°C 12–15 mins
cycle for best results.
Cut in quarters lengthwise,
Courgette 500g 1 Tbsp 200°C 15–18 mins
then cut in 2.5cm pieces

Fine green beans 200g Trimmed 1 Tbsp 200°C 8 mins

Kale (for crisps) 100g Torn in pieces, stems removed None 150°C 8 mins

Mushrooms 225g Wiped, cut in quarters 1 Tbsp 200°C 7 mins

750g Cut in 2.5cm wedges 1 Tbsp 200°C 18–20 mins

Potatoes, white
e.g. King Edward, 450g Hand-cut chips*, thin 1/2 –3 Tbsp, vegetable oil 200°C 20–24 mins
Maris Piper or 450g Hand-cut chips*, thick 1/2 –3 Tbsp, vegetable oil 200°C 23–26 mins
Russet
4 whole (200g each) Pierced with fork 3 times None 200°C 25 mins

750g Cut in 2.5cm chunks 1 Tbsp 200°C 15–20 mins OR

Potatoes, sweet
4 whole (225g each) Pierced with fork 3 times None 200°C 30–35 mins

FRESH POULTRY Toss with

2 breasts (150g each) None Brushed with oil 200°C 15-18 mins silicone-tipped tongs
Chicken breasts
4 breasts (150g each) None Brushed with oil 200°C 18-22 mins

4 thighs (800g) Bone in Brushed with oil 200°C 22–28 mins

Chicken thighs
4 thighs (600g) Boneless Brushed with oil 200°C 18–22 mins

Chicken wings 1kg Drumettes & flats 1 Tbsp 200°C 30-33 mins

FRESH FISH & SEAFOOD

Cod fillets 2 fillets (240g) None Brushed with oil 200°C 8-10 mins

Fish cakes 2 cakes (150g each) None Brushed with oil 200°C 12-15 mins

Prawns 16 jumbo (165g) Whole, peeled, tails on 1 Tbsp 200°C 3-4 mins

Salmon fillets 2 fillets (260g) None Brushed with oil 200°C 8-10 mins

*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.

8 NINJA® DUAL ZONE AIR FRYER ninjakitchen.co.uk 9

Air Fry Cooking Chart, continued Use these cook times as a guide, adjusting to your preference.
For best results,
INGREDIENT AMOUNT PREPARATION TOSS IN OIL TEMP COOK TIME
shake or toss often.
FRESH BEEF
We recommend frequently
Burgers 4 patties (125g each) 2.5cm thick None 190°C 12 mins checking your food
Steaks 2 steaks (230g each) Whole Brushed with oil 200°C 8-12 mins and shaking or tossing it to
ensure desired results.
FRESH PORK

Bacon 4 rashers None None 180°C 9 mins

Gammon steak 1 steak (225g) Cut rind at 2cm, turn over after 5 mins Brushed with oil 200°C 10 mins

2 thick-cut, bone-in chops (250g each) None Brushed with oil 200°C 18-19 mins
Shake your food
Pork chops 4 boneless chops (100g) None Brushed with oil 200°C 12-15 mins

2 Pork Tenderloins (350-500g each) None Brushed with oil 190°C 20-27 mins
We recommend shaking
your food at least twice
Sausages 4 sausages Whole None 200°C 7–9 mins during the cooking
FRESH LAMB cycle for best results.
Lamb chops 4 chops (340g) None Brushed with oil 180°C 12 mins

Lamb steaks 3 steaks (300g) None Brushed with oil 180°C 12 mins

FROZEN FOODS

Breaded fish fillets 4 fillets (500g) Turn halfway None 200°C 20-22 mins

Breaded garlic mushrooms 300g None None 190°C 10-12 mins

Chicken goujons 11 (270g) None None 190°C 8 mins

Chicken Kiev 4 (500g) None None 180°C 15 mins

Chunky oven chips 500g None None 200°C 22 mins

Fish fillets in batter 4 (440g) Turn halfway None 180°C 18 mins

OR
Fish fingers 10 (280g) None None 200°C 15 mins

Hash browns 7 (390g) Single layer None 200°C 15 mins

Toss with
Potato wedges 500g None None 180°C 20 mins silicone-tipped tongs
Prawn tempura 8 prawns (140g) Turn halfway None 190°C 8-9 mins

Roast potatoes 700g None None 190°C 20 mins

Scampi in breadcrumbs 280g None None 180°C 12 mins

Sweet potato chips 500g None None 190°C 20-24 mins

Vegan burgers 4 (264g) Single layer None 180°C 10 mins

Vegan nuggets 14 (320g) Single layer None 180°C 12 mins

Vegan sausages 6 (300g) None None 180°C 8 mins

Yorkshire pudding 8 (150g) None None 180°C 3-4 mins

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.

10 NINJA® DUAL ZONE AIR FRYER ninjakitchen.co.uk 11

Max Crisp Cooking Chart, Ideal for frozen foods Use these cook times as a guide, adjusting to your preference.
For best results,
INGREDIENT AMOUNT PREPARATION TOSS IN OIL COOK TIME
shake or toss often.
FROZEN FOOD
We recommend frequently
Chicken nuggets 350g (24 nuggets) None None 8-10 mins checking your food
Chicken wings 1kg None 1 Tbsp 17 mins and shaking or tossing it to
ensure desired results.
French fries 500g None None 15 mins

French fries 1kg None None 25 mins

Onion Rings 300g None None 9 mins

Popcorn Chicken 850g None None 12 mins

NOTE There is no temperature adjustment available or necessary when using the Max Crisp function.

Dehydrate Chart
INGREDIENTS PREPARATION TEMP DEHYDRATE TIME

FRESH FRUITS & VEGETABLES

Apples Core removed, cut in 3mm slices, rinsed in lemon water, patted dry 60°C 7–8 hours

Asparagus Cut in 2.5cm pieces, blanched 60°C 6–8 hours

Bananas Peeled, cut in 3mm slices 60°C 8–10 hours

Beetroot Peeled, cut in 3mm slices 60°C 6–8 hours

Aubergine Peeled, cut in 3mm slices, blanched 60°C 6–8 hours

Fresh herbs Rinsed, patted dry, stems removed 60°C 4 hours

Ginger root Cut in 3mm slices 60°C 6 hours

Mangoes Peeled, cut in 3mm slices, pit removed 60°C 6–8 hours

Mushrooms Cleaned with soft brush (do not wash) 60°C 6–8 hours

Pineapple Peeled, cored, cut in 3mm - 1.25cm slices 60°C 6–8 hours

Strawberries Cut in half or in 1.25cm slices 60°C 6–8 hours

Tomatoes Cut in 3mm slices or grated; steam if planning to rehydrate 60°C 6–8 hours

FRESH MEAT, POULTRY, FISH

Beef jerky Cut in 6mm slices, marinated overnight 70°C 5–7 hours

Chicken jerky Cut in 6mm slices, marinated overnight 70°C 5–7 hours

Salmon jerky Cut in 6mm slices, marinated overnight 70°C 3–5 hours

Turkey jerky Cut in 6mm slices, marinated overnight 70°C 5–7 hours

12 NINJA® DUAL ZONE AIR FRYER ninjakitchen.co.uk 13

 Using DualZone™ Technology: SYNC
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 SYNC feature do the rest. NOTE: For all recipes in this chart, season with salt and pepper as desired.

SET BOTH ZONES

CHOOSE ANY TWO ADD ONE RECIPE PER ZONE AND USE 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

60ml balsamic vinegar

Balsamic Roasted Tomatoes 500g cherry tomatoes Roast 200°C | 15 minutes
1 Tbsp vegetable oil

1 Tbsp vegetable oil

Honey Sage Pork Chops 2–3 boneless pork chops (120g each) Roast 200°C | 17–20 minutes
1 Tbsp honey, 1 /2 teaspoon dried sage

2 Tbsp vegetable oil

Cajun Potatoes 4 medium potatoes, diced Air Fry 200°C | 30 minutes
2 Tbsp Cajun seasoning

2 Tbsp vegetable oil

Green Beans with Almonds 500g green beans, ends trimmed Air Fry 200°C | 8–10 minutes
60g sliced almonds

2 Tbsp miso paste, 1 teaspoon vegetable oil

Miso Glazed Salmon 3 salmon fillets (170g each) Air Fry 200°C | 15 minutes
Rub onto salmon

2 Tbsp vegetable oil, 60ml honey,

Honey Hazelnut Brussel Sprouts 500g Brussel sprouts, cut in half Air Fry 200°C | 23 minutes
60g chopped hazelnuts

Buffalo Chicken Thighs 4 boneless skin-on chicken thighs (110-140g each) 240ml buffalo sauce, toss with chicken Air Fry 200°C | 27 minutes

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 minutes

Mediterranean Cauliflower 1 head cauliflower, cut in 1.5cm florets 120ml tahini, 2 Tbsp vegetable oil Air Fry 200°C | 17-20 minutes

French Fries 500g French fries Season as desired Air Fry 200°C | 20 minutes

Corn on the cob 4 Cobettes Brush with melted butter Roast 180°C | 15 minutes

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.

14 NINJA® DUAL ZONE AIR FRYER ninjakitchen.co.uk 15

 HUNTERS BBQ CHICKEN
& CHIPS

PREP: 10 MINUTES | ROAST: 25 MINUTES | AIR FRY: 25 MINUTES | MAKES: 4 SERVINGS

INGREDIENTS DIRECTIONS
600g potatoes e.g. Maris Piper 1  oak cut potatoes in cold water for 30
S
or King Edwards or Rooster, minutes to remove excess starch. Drain well,
cut in 1cm thick sticks then pat with a paper towel until very dry.
3 tablespoons oil 2  eanwhile, roll chicken breasts into a neat
M
4 rashers of smoked back bacon shape and wrap with bacon. Secure in place
with a cocktail stick.
4 chicken breasts (170g each)
3  lace chips with oil into a large mixing bowl;
P
50g grated cheddar cheese toss to combine with at least 1 /2 tablespoon oil.
4 tablespoons BBQ sauce For crispier results, use up to 3 tablespoons oil.
Sea Salt 4 Insert a crisper plate in both drawers. Place
chicken breasts in zone 1, then insert drawer in
unit. Place fries in zone 2, then insert drawer
in unit.
5  elect zone 1, select ROAST, set temperature
S
to 180°C and set time to 25 minutes. Select
zone 2, select AIR FRY, set temperature to
200°C and set time to 25 minutes. Select
SYNC. Select START/STOP to begin.
6  hen zone 1 time reaches 10 minutes, remove
W
drawer from unit and top chicken with cheese.
Reinsert drawer to continue cooking.
7  hen zone 2 time reaches 10 minutes, remove
W
drawer from unit and shake drawer for 10
seconds. Reinsert drawer to continue cooking.
8  hen zone 2 time reaches 20 minutes, shake
W
for 10 seconds. Re-insert drawer to continue
cooking for another 5 minutes if necessary.
Sprinkle with sea salt to serve.
9  hen zone 1 time reaches 0, check chicken
W
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.

16 NINJA® DUAL ZONE AIR FRYER ninjakitchen.co.uk 17

 CHICKEN FAJITAS
& SPICY ROAST POTATOES

PREP: 10 MINUTES | ROAST: 25 MINUTES | AIR FRY: 20 MINUTES

MAKES: 4 SERVINGS

INGREDIENTS DIRECTIONS
FAJITAS 1 Slice chicken breasts into thin strips.
3 chicken breasts 2  dd spices, herbs, lime juice and oil into a
A
1 tablespoon smoked paprika large bowl, season to taste and mix together.

1 tablespoon ground coriander 3 Stir in chicken pieces, onion and peppers, mix
all together until everything is coated in
1 teaspoon ground cumin
the marinade.
1 teaspoon garlic powder
4 In another bowl, toss potatoes in oil and spices.
/ teaspoon dried chilli flakes
1 2
5 Insert a crisper plate in both drawers. Add
1 teaspoon dried oregano chicken and vegetables to zone 1 drawer and
4 tablespoon olive oil potatoes to zone 2 drawer and insert into unit.
Juice of 1 lime 6 
Select zone 1, select AIR FRY, set temperature to
Salt and freshly ground 200°C and set time to 20 minutes. Select zone
black pepper 2 and select ROAST, set temperature to 180°C
and set time to 25 minutes. Select SYNC. Select
1 onion, sliced
START/STOP to begin.
1 red pepper, sliced
7 
After 10 minutes, give both drawers a shake
1 yellow pepper, sliced or stir. Repeat again after 15 minutes.
8 medium tortillas 8  hen zone 1 time reaches 0, check chicken
W
SPICY POTATOES is cooked. Cooking is complete when the
internal temperature reaches at least 75°C on
1kg baby potatoes, an instant read thermometer.
cut in quarters
9  erve chicken and vegetables wrapped in the
S
3 tablespoons olive oil
tortillas with the potatoes on the side.
2 teaspoons hot paprika
1 tablespoon garlic powder
1 tablespoon smoked paprika
1 teaspoon sea salt

18 NINJA® DUAL ZONE AIR FRYER ninjakitchen.co.uk 19

 SPICY ITALIAN HOT DOGS SWEET POTATO SAUSAGE HASH
WITH PEPPERS & ONIONS

PREP: 10 MINUTES | AIR FRY: 16 MINUTES | MAKES: 5 SERVINGS PREP: 20 MINUTES | AIR FRY: 25 MINUTES | ROAST: 15 MINUTES
MAKES: 4 SERVINGS

INGREDIENTS DIRECTIONS INGREDIENTS DIRECTIONS

1 small onion, thinly sliced 1 
Toss together onion, peppers, salt, black 675g sweet potatoes, 1 In a bowl, toss sweet potatoes with oil,
1 red pepper, thinly sliced pepper and olive oil in a bowl. diced into 1.5cm pieces garlic, salt and pepper.
2 
Insert a crisping plate in both drawers. Place 2 tablespoons rapeseed oil 2 Insert a crisper plate into zone 1. Place
1 green pepper, thinly sliced
sausages in zone 1 drawer, then insert drawer 1 tablespoon minced garlic potatoes in zone 1 drawer, then insert
/ teaspoon salt
1 2
in unit. Place onion and peppers in zone 2 drawer in unit. Spread out the sausage meat
1 teaspoon sea salt plus more,
/ teaspoon ground black pepper
1 4 drawer, then insert drawer in unit. in zone 2 drawer (without the crisper plate
for taste with potatoes
3 
Select zone 1, select AIR FRY, set temperature inserted), then insert drawer in unit.
1 tablespoon olive oil Ground black pepper, to taste
to 200°C and set time to 16 minutes. Select 3  elect AIR FRY, set temperature to 200°C,
S
5 uncooked spicy Italian sausages 3 teaspoons dried sage, divided
MATCH to duplicate settings across both and set time to 25 minutes. Select zone 2,
5 sub rolls zones. Press the START/STOP button to 450g sausage meat select ROAST, set temperature to 200°C and
begin cooking. When zone 1 time reaches 11 / large onion, peeled, diced
1 2 set time to 35 minutes. Press the START/STOP
minutes, remove drawer from unit and shake button to begin cooking.
4 large eggs, poached or
drawer for 10 seconds. Reinsert drawer to 4  hen zone 2 time reaches 17 minutes, remove
W
fried (optional)
continue cooking. Repeat at 7 minutes. drawer from unit and stir sausage with a
1 teaspoon ground cinnamon
4 
When cooking is complete, remove drawers wooden spoon. Add onion and stir to combine.
from unit. Divide the onion and bell peppers 1 teaspoon ground nutmeg Reinsert drawer to continue cooking.
between the buns, then place sausages in 2 teaspoon chilli powder 5  hen zone 1 time reaches 12 minutes,
W
buns and serve. remove drawer from unit and shake drawer
for 10 seconds. Stir in half the sage. Reinsert
drawer to continue cooking.
6  hen cooking is complete, remove both
W
drawers from the unit and add potatoes
to the sausage mixture. Add cinnamon,
nutmeg, sage, chilli powder, 1 teaspoon salt
and mix thoroughly.
7  erve immediately with a poached or fried
S
egg on top, if desired.

20 NINJA® DUAL ZONE AIR FRYER ninjakitchen.co.uk 21

 FRIED PORK STEAK BITES WITH MUSHROOMS
& SWEET POTATO FRIES

PREP: 20 MINUTES | ROAST: 15 MINUTES | AIR FRY: 20 MINUTES PREP: 15 MINUTES PLUS 20 MINUTES MARINATING | AIR FRY: 12 MINUTES
MAKES: 2–4 SERVINGS MAKES: 4 SERVINGS

INGREDIENTS DIRECTIONS INGREDIENTS DIRECTIONS

PORK & SWEET POTATO FRIES 1  lace flour, paprika, garlic powder, salt, pepper
P 650g ribeye steak 1 Trim fat from steak and cut into 2.5cm cubes.
240g plain flour and chilli powder in a bowl and mix well. Place in a large bowl. Wipe mushrooms with
4 tablespoons olive oil
2  lace eggs in a shallow bowl and whisk
P a damp paper towel and place in a separate
1 teaspoon smoked paprika 1 teaspoon soy sauce
thoroughly for 60 seconds. Place seasoned bowl. If the mushrooms are large, cut in half.
1 teaspoon garlic powder
flour in a second shallow bowl. 2 garlic cloves, crushed 2 In a small bowl, combine olive oil, soy sauce,
1 teaspoon sea salt garlic and herbs. Divide the mixture between
3  orking one at a time, dip the pork chops
W 1 teaspoon dried mixed herbs
1 teaspoon ground black pepper in egg, then in seasoned flour, then again in the steak and mushrooms.
/ teaspoon salt
1 2
/ teaspoon chilli powder
1 2 egg, then again in flour. Set aside. 3 Insert crisper plate in both drawers. Add steak
/ teaspoon pepper
1 4
to zone 1 drawer and mushrooms to zone 2
2 large eggs 4  lace pork chops in zone 1 drawer, then insert
P
drawer in unit. Place sweet potato fries in zone 400g chestnut mushrooms drawer and insert both drawers into unit.
2-4 boneless pork chops, cut in
half lengthwise, pounded 1cm thick 2 drawer, then insert drawer in unit. Fresh chopped parsley to garnish 4 Select zone 1, select AIR FRY, set temperature
5  elect zone 1, select ROAST (with crisper plate
S to 200°C and set time to 12 minutes. Select
450g frozen sweet potato fries
inserted), set temperature to 200°C and set zone 2, select AIR FRY, set temperature to
time to 15 minutes. Select zone 2, select AIR 200°C and set time to 9 minutes. Select
FRY, set temperature to 180°C and set time to SYNC. Press the START/STOP button to
20 minutes. Select SYNC. Press the START/ begin cooking. When zone 1 and 2 reaches
STOP button to begin cooking. 5 minutes, give both drawers a shake. When
cook time is finished, check the steak for
6 
When zone 2 time reaches 10 minutes, remove desired doneness and use silicone coated
drawer from unit and shake drawer for 10 tongs to remove food. Garnished with parsley
seconds. Reinsert drawer to continue cooking. and serve with salad.
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  hen cooking is complete, transfer pork
W
chops to a plate and serve with sweet
potato fries.

22 NINJA® DUAL ZONE AIR FRYER ninjakitchen.co.uk 23

 ROASTED SALMON & HADDOCK CROQUETTES
PARMESAN ASPARAGUS

PREP: 15 MINUTES | ROAST: 15 MINUTES | MAKES: 2–4 SERVINGS PREP: 30 MINUTES | AIR FRY: 10 MINUTES | MAKES: 4 SERVINGS

INGREDIENTS DIRECTIONS INGREDIENTS DIRECTIONS

3 tablespoons steak seasoning 1 In a small bowl, mix together steak seasoning 75g fresh breadcrumbs 1 
In a bowl, add fresh breadcrumbs, flaked fish
and brown sugar. 2 teaspoons Sherry fillets and Sherry. Mash well to combine, beat
3 tablespoons brown sugar
2  ub the top of each salmon fillet with
R one egg and add in with chopped parsley,
3 salmon fillets (170g each) 500g uncooked haddock fillets, coriander, pepper, salt and lemon zest. Mix
1 tablespoon oil, then cover fillets generously flaked
4 tablespoons olive oil with sugar mixture. Set aside. well.
3 eggs 2 
Prepare three shallow dishes for dipping
450g asparagus, ends trimmed 3 In a bowl, toss asparagus with remaining
1 tablespoon oil, salt and pepper. 1 bunch fresh parsley, finely chopped the fish. One dish with flour, one dish with
30g grated Parmesan cheese breadcrumbs and one dish with the remaining
4  lace the fillets in zone 1 drawer, skin side
P 1 ½ teaspoons dried coriander
Salt and pepper to taste 2 eggs, beaten well. Line a baking tray with
down, then insert drawer in unit. Place the ½ teaspoon salt baking parchment.
asparagus in zone 2 drawer, then insert drawer
¼ teaspoon white pepper 3 
Flour your hands and form croquettes from
in unit.
Zest of 1 lemon the mixture that are about 5-7cm in length.
5 Insert crisper plates in both drawers. Select Roll the croquettes first in flour, then in egg,
ROAST, set temperature to 200°C and set 100g plain flour
and finally in the breadcrumbs and place them
time to 15 minutes. Select MATCH. Press the 150g dried breadcrumbs on the tray.
START/STOP button to begin cooking.
Rapeseed oil for spraying 4 
Insert the crisper plates in zone 1 and 2
6  hen zone 2 time reaches 7 minutes, remove
W drawers. Spray plate with rapeseed oil.
drawer from unit and flip asparagus using Serve with green salad, tartar
Place croquettes on crisper plate and spray
silicone-tipped tongs. Reinsert drawer to sauce, lemon wedges
croquettes with oil. Select AIR FRY, set
continue cooking. temperature to 200°C and set time to 10
7  hen zone 2 time reaches 2 minutes, remove
W minutes. Select MATCH. Press START/STOP
drawer from unit and sprinkle half the to begin.
Parmesan cheese over the asparagus and give 5 
When cook time is finished, use silicone
the drawer a light toss. Reinsert drawer to coated tongs to remove the croquettes to a
continue cooking. serving dish.
8  hen cooking is complete, transfer fillets
W 6 
Serve immediately with a salad, tartar sauce
and asparagus to a serving plate. Sprinkle and lemon.
the remaining Parmesan cheese over the
asparagus and serve.

TIP: Double cream can be used if you don’t

have cooking Sherry on hand.

24 NINJA® DUAL ZONE AIR FRYER ninjakitchen.co.uk 25

 HOMEMADE FISH FINGERS WITH STUFFED PEPPERS V

LEMON AND THYME NEW POTATOES

PREP: 15 MINUTES | AIR FRY: 15 MINUTES | ROAST: 20 MINUTES PREP: 10 MINUTES | ROAST: 22-25 MINUTES | MAKES: 4 SERVINGS
MAKES: 4 SERVINGS

INGREDIENTS DIRECTIONS INGREDIENTS DIRECTIONS

400g chunky cod fillets 1 
Remove skin from fillets. Cut cod into chunky 4 peppers 1  ut peppers in half, deseed and remove
C
50g plain flour strips about 2.5cm x 10cm in size. 2 pouches (250g each) cooked white bits. Put 4 halves in each crisper plate
2 
Prepare three shallow bowls for coating the vegetable rice and set aside.
Zest of 1 lemon, divided
fingers. One plate with flour, half the lemon 4 Sundried tomatoes in oil, 2 In a bowl, if necessary, break down rice, mix
Salt and pepper zest and seasoning mixed together. One plate together with tomatoes, pesto and half the
chopped, reserve some of the oil
1 large egg, beaten with egg and one with breadcrumbs. for drizzling cheese. Season to taste.
50g dried breadcrumbs 3 
Dip the cod fingers first in flour mixture, then 2 tablespoons pesto 3 Fill peppers with the rice mixture.
in egg, and finally in the breadcrumbs. Insert 4  ivide prepared peppers between both
D
Spray oil Salt and pepper
crisper plate in both drawers and spray zone drawers without a crisper plate. Drizzle a
1 drawer plate with oil. Place fish fingers in 75g grated cheddar cheese,
FOR THE POTATOES little of the reserved oil over the top of rice.
drawer. Spray with oil. divided
500g new potatoes, with skins on 5 Insert drawers in unit.
4 
If potatoes are too big, cut in half. In a bowl, Serve with a tomato salad or
2 tablespoons olive oil sweet potato fries 6  elect zone 1, select ROAST, set temperature
S
put olive oil, lemon juice, lemon zest, thyme,
1 tablespoon lemon juice garlic and seasoning. Add potatoes, toss to 180°C and set time to 22 minutes. Select
to ensure they are thoroughly coated in oil MATCH. Press the START/STOP button to
1 tablespoon fresh thyme leaves
mixture. Add potatoes to zone 2 drawer and begin cooking.
or 1 teaspoon dried thyme
insert both drawers into unit. 7  hen zone 1 and 2 time reaches 15 minutes,
W
1 garlic clove, crushed
5 
Select zone 1, select AIR FRY, set temperature remove drawer from unit and top peppers
Sea salt flakes and pepper to 210°C and set time to 15 minutes. Select with remaining cheddar cheese. Reinsert
Lemon wedges and parsley to zone 2, select ROAST, set temperature to drawers to continue cooking. Check at 22
garnish 180°C and set time to 20 minutes. Select minutes if cooked, otherwise cook for 3
SYNC. Press the START/STOP button to minutes more.
Serve with peas and tartar sauce
begin cooking. When zone 1 and 2 reaches 8  hen cooking is complete, serve
W
10 minutes, turn fish fingers over and give immediately with a tomato salad or sweet
potatoes a shake. When cook time is finished, potato fries.
use silicone coated tongs to remove food to a
serving dish.
6 
Serve immediately with salad, tartar sauce,
garnished with lemon wedges and parsley.

26 NINJA® DUAL ZONE AIR FRYER ninjakitchen.co.uk 27

 HALLOUMI FRIES V

& CHILLI CORN ON THE COB

PREP: 20 MINUTES | AIR FRY: 18 MINUTES | ROAST: 15 MINUTES

MAKES: 4 SERVINGS

INGREDIENTS DIRECTIONS
HALLOUMI FRIES 1 Drain halloumi and pat dry. Cut into thick fries.
2 blocks halloumi (225g each) 2 In a shallow bowl, add flour and seasoning.
75g plain flour Dip halloumi into the mix to lightly coat.

Salt and pepper to taste 3 Insert crisper plates into both drawers.
Liberally spray drawer 1 with cooking spray
1 lemon or oil, add halloumi and spray with oil. Insert
150g natural Greek yogurt drawer into unit.
2 tablespoon coriander, chopped 4 M
 ake chilli butter: In a bowl, place butter,
tomato ketchup, honey and harissa, beat
Cooking spray or oil
together till smooth. Using a pastry brush, or
CHILLI CORN ON THE COB back of a teaspoon, brush each cobette with
butter. Reserve remaining butter by placing
50g butter, softened
in cling film, form into a sausage shape, wrap
2 teaspoons tomato ketchup and chill whilst corn is cooking. Place corn
1 teaspoon honey onto crisper plate in zone 2 drawer. Insert
drawer into unit.
1/2 teaspoon rose harissa
5 S
 elect zone 1, select AIR FRY, set temperature
4 sweetcorn cobettes to 200°C and time for 18 minutes. Select zone
2, select ROAST, set temperature to 180°C and
time to 15 minutes. Select SYNC. START/STOP
to begin.
6 W
 hen zone 1 reaches 10 minutes, rearrange
halloumi fries and sweetcorn. Repeat when
zone 1 reaches 6 minutes.
7 C
 ut chilli butter into 4 and place on top of
corn. Serve with halloumi topped with Greek
yogurt swirled with chopped coriander.

TIP: If you prefer a spicer flavour, mix in 1

teaspoon sumac and za'atar with the flour.

28 NINJA® DUAL ZONE AIR FRYER ninjakitchen.co.uk 29

 SWEET & SOUR TOFU V

& ASIAN-STYLE VEGETABLES

PREP: 15 MINUTES | AIR FRY: 20 MINUTES | ROAST: 15 MINUTES | MAKES: 4 SERVINGS

INGREDIENTS DIRECTIONS
400g firm tofu, pat dry and cut 1 In a bowl, toss tofu with corn flour
into 2.5cm cubes until coated.
2 tablespoons corn flour 2 Insert a crisper plate into both drawers. Place
650g frozen stir fry vegetables tofu in zone 1 drawer, then insert drawer in
unit. Place frozen vegetables and oil in zone 2
1 tablespoon vegetable oil
drawer, then insert drawer in unit.
120g sweet & sour sauce
3  elect zone 1, select AIR FRY, set temperature
S
(shop bought)
to 200°C and set time to 20 minutes. Select
1 teaspoon garlic powder zone 2, select ROAST, set temperature to
Sea salt, to taste 200°C and set time to 15 minutes. Select
Ground black pepper, to taste SYNC. Press the START/STOP button
to begin cooking.
4  hen zone 1 time reaches 15 minutes, from
W
unit and shake for 10 seconds. Reinsert drawer
to continue cooking. Repeat when zone 1 time
reaches 7 minutes.
5  hen zone 2 time reaches 5 minutes remove
W
from unit and shake drawer for 10 seconds.
Reinsert drawer to continue cooking.
6  hen cooking is complete, transfer tofu to a
W
bowl and toss with sweet & sour sauce until
coated. Transfer vegetables to another bowl
and toss with garlic powder, salt and pepper.
Serve immediately.

TIP: If you don't enjoy Sweet and Sour sauce,

substitute your favourite store bought sauce
to tailor this recipe to your liking.

30 NINJA® DUAL ZONE AIR FRYER ninjakitchen.co.uk 31

 CAULIFLOWER BITES V

& BAKED SWEET POTATOES

PREP: 20 MINUTES | AIR FRY: 30 MINUTES | MAKES: 4 SERVINGS

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

32 NINJA® DUAL ZONE AIR FRYER ninjakitchen.co.uk 33

 PEANUT BUTTER V BANOFFEE MUFFINS V

CHOCOLATE BROWNIES

PREP: 15 MINUTES | BAKE: 35-40 MINUTES | MAKES: 8-10 SERVINGS PREP: 15 MINUTES | BAKE: 15-20 MINUTES | MAKES: 12 MUFFINS

INGREDIENTS DIRECTIONS INGREDIENTS DIRECTIONS

80g peanut butter, divided 1  pray zone 1 drawer (without a crisping plate
S 200g self-raising flour 1 Sift the flour, mixed spice and salt into bowl.
inserted) with cooking spray or oil, and line 1 teaspoon mixed spice 2 In a large mixing bowl, peel and mash the
40g butter
base with a piece of baking parchment. bananas until smooth. Mix in sugar, oil, eggs,
120g dark chocolate, divided / teaspoon salt
1 2
2  eserve 40g peanut butter and 30g
R vanilla essence and whisk together until the
2 ripe bananas, approx. 320g
175g golden caster sugar chocolate. Break up the dark chocolate into oil is incorporated.
with skins on
pieces, add into a saucepan with peanut 3  lowly add the dry ingredients to bananas
S
2 large eggs, beaten 200g light brown sugar
butter and butter. Gently melt and leave and whisk continually to combine, stir in
60g self-raising flour to cool. Meanwhile in a large bowl, whisk 100g vegetable oil chocolate chips.
30g cocoa powder together the sugar and eggs until thick and 2 large eggs, beaten
creamy like salad cream. Add in chocolate 4  ithout a crisper plate inserted. Place 6
W
mixture and whisk together. 1 teaspoon vanilla essence double thickness muffin cases in each drawer,
50g chocolate chips spoon mixture between the muffin cases
3  ieve flour and cocoa powder together into
S filling 3/4 full. Select zone 1, select BAKE,
bowl and fold in with a large metal spoon. 100g thick caramel or dulce
set temperature to 160°C and set time to 15
Spoon brownie mixture into prepared lined de leche
minutes. Select MATCH. Press the START/
drawer. Melt peanut butter in a microwave for 12 dried banana chips STOP button to begin cooking.
40 seconds. Drizzle over the top of brownie. to decorate
5  hen zone 1 time reaches 5 minutes, check
W
4 Insert zone 1 drawer in unit. Select zone 1, whether muffins are cooked through.
select BAKE, set temperature to 160°C and set Cooking is complete when a wooden skewer
time to 35-40 minutes. Press the START/STOP inserted in the centre comes out clean.
button to begin cooking. Remove muffins from drawer and let cool on
5  hen zone 1 reaches 5 minutes, check
W a wire rack for 5 minutes before serving. Top
whether brownie is cooked through. Cooking each muffin with a spoonful of caramel and a
is complete when the brownie is soft to touch banana chip.
in centre.
6  elt remaining chocolate in microwave for 20
M
seconds, stir then 20 seconds and stir. Drizzle
melted chocolate over the top of brownie.
Leave to cool in drawer.
7  eave to cool before lifting out, using the
L
lining paper as a sling. Cut into squares.

34 NINJA® DUAL ZONE AIR FRYER ninjakitchen.co.uk 35

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