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INGREDIENT AMOUNT
PREPARATION
OIL TEMP COOK TIME
VEGETABLES
Asparagus 1 bunch Halved, stems trimmed 2 tsp 200°C 8–10 mins
Beetroot 6 small or 4 large (about 1kg) Whole None 200°C 4560 mins
Bell peppers (for roasting) 4 peppers Whole None 200°C 25–30 mins
Broccoli 1 head Cut in 2.5–5cm florets 1 tbsp 200°C 10–13 mins
Brussels sprouts 500g Cut in half, stem removed 1 tbsp 200°C 15–18 mins
Butternut squash 500g-750g Cut in 2.5–5cm pieces 1 tbsp 200°C 20–25 mins
Carrots 500g Peeled, cut in 1.25cm pieces 1 tbsp 200°C 14–16 mins
Cauliflower 1 head Cut in 2.55cm florets 2 tbsp 200°C 15–20 mins
Corn on the cob 4 ears, cut in half Whole ears, husks removed 1 tbsp 200°C 12–15 mins
Green beans 1 bag (340g) Trimmed 1 tbsp 200°C 7–10 mins
Kale (for chips) 375g Torn in pieces, stems removed None 150°C 9–12 mins
Mushrooms 250g Rinsed, cut in quarters 1 tbsp 200°C 7–8 mins
Potatoes, white
750g Cut in 2.5cm wedges 1 tbsp 200°C 20–25 mins
500g Hand-cut chips*, thin
1
/
2
–3 tbsp vegetable
200°C 20–25 mins
500g Hand-cut chips*, thick
1
/
2
–3 tbsp vegetable
200°C 24–27 mins
4 whole (185g-250g) Pierced with fork 3 times None 200°C 3540 mins
Potatoes, sweet
1kg Cut in 2.5cm chunks 1 tbsp 200°C 15–20 mins
4 whole (185g-250g) Pierced with fork 3 times None 200°C 3540 mins
Courgette 500g Cut in quarters lengthwise, then cut in 2.5cm pieces 1 tbsp 200°C 15–20 mins
POULTRY
Chicken breasts
2 breasts (375750g each) Bone in Brushed with oil 190°C 25–35 mins
2 breasts (250–375g each) Boneless Brushed with oil 190°C 22–25 mins
Chicken thighs
4 thighs (185–315g each) Bone in Brushed with oil 200°C 22–28 mins
4 thighs (125–250g each) Boneless Brushed with oil 200°C 18–22 mins
Chicken wings 1kg Drumettes & flats 1 tbsp 200°C 24–28 mins
Air Crisp Cooking Chart for the Cook & Crisp™ Basket
TIP
Before using Air Crisp, allow the unit to preheat for 5 minutes as you would your
conventional oven.
* After cutting potatoes, allow raw 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.
121
Questions? ninjakitchen.eu
120
Cooking Charts
OR
Shake your food
Toss or flip with
silicone-tipped tongs
For best results,
shake, toss,
or flip often.
We recommend frequently
checking your food and
shaking, tossing, or flipping
it to ensure desired results.
Use these cook times as a guide,
adjusting to your preference.
Remove food immediately after
cook time is complete and your
desired level of crispness is
achieved. We recommend using
an instant-read thermometer
to monitor the internal
temperature of proteins.
62


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