Inspiration Guide

ninjakitchen.com 13NINJA® FOODI® 2-BASKET AIR FRYER12
INGREDIENTS PREPARATION TEMP
FRUITS & VEGETABLES
TIMES ARE THE SAME FOR BOTH ZONES
Apples Cored, cut in
1
/8-inch slices, rinsed in lemon water, patted dry 135°F 7–8 hours
Asparagus Cut in 1-inch pieces, blanched 135°F 6–8 hours
Bananas Peeled, cut in
3
/8-inch slices 135°F 8–10 hours
Beets Peeled, cut in
1
/8-inch slices 135°F 6–8 hours
Eggplant Peeled, cut in
1
/4-inch slices, blanched 135°F 6–8 hours
Fresh herbs Rinsed, patted dry, stems removed 135°F 4 hours
Ginger root Cut in
3
/8-inch slices 135°F 6 hours
Mangoes Peeled, cut in
3
/8-inch slices, pit removed 135°F 6–8 hours
Mushrooms Cleaned with soft brush (do not wash) 135°F 6–8 hours
Pineapple Peeled, cored, cut in
3
/8–
1
/2-inch slices 135°F 6–8 hours
Strawberries Cut in half or in
1
/2-inch slices 135°F 6–8 hours
Tomatoes Cut in
3
/8-inch slices or grated; steam if planning to rehydrate 135°F 6–8 hours
MEAT, POULTRY, FISH
Beef jerky Cut in
1
/4-inch slices, marinated overnight 150°F 5–7 hours
Chicken jerky Cut in
1
/4-inch slices, marinated overnight 150°F 5–7 hours
Turkey jerky Cut in
1
/4-inch slices, marinated overnight 150°F 5–7 hours
Salmon jerky Cut in
1
/4-inch slices, marinated overnight 150°F 3–5 hours
Dehydrate Chart
DUALZONE
when cooking in both zones —
same or dierent foods.
SINGLE ZONE
when cooking in one zone —
not using the other zone.