Owner Manual

9ninjakitchen.comNINJA® AIR FRYER8
Dehydrate Chart
TIPS & TRICKS
1 Use a kitchen mandolin slicer to slice fruits and vegetables to a consistent, thin size.
2 In most cases, fruits and vegetables should be sliced as thin as possible without
falling apart.
3 Some fruits, like apples and pears, will oxidize and should be soaked for 5 minutes
in water with a squeeze of lemon juice. This will help them retain their color while
they dehydrate.
4 Fruits and vegetables should be patted as dry as possible before being loaded into
the dehydrator.
5 Lay raw food flat on bottom of basket, crisper plate, and multi-layer rack. Food
should be placed close together to optimize space but individual pieces should not
overlap or be stacked.
6 Most fruits and vegetables take between 6 and 8 hours (at 135°F) to dehydrate.
When trying a new food load, start checking doneness at 6 hours and monitor
until it is cooked to your liking.
7 To maximize longevity, store dehydrated foods at room temperature in an air-tight
container for up to 2 weeks.
8 When dehydrating meats and fish, it is recommended to Roast at 330°F for
1 minute as a final step in order to fully pasteurize the food.
9 For jerky, the longer you dehydrate it, the crispier it will be.
INGREDIENTS PREPARATION TEMP DEHYDRATE TIME
FRUITS & VEGETABLES
Apples Core removed, cut in 1/8-inch slices, rinsed in lemon water, patted dry 135°F 7–8 hours
Asparagus Cut in 1-inch pieces, blanch 135°F 6–8 hrs
Bananas Peeled, cut in
3
/8-inch slices 135°F 8–10 hrs
Beets Peeled, cut in
1
/8-inch slices 135°F 6–8 hrs
Eggplant Peeled, cut in
1
/4-inch slices, blanch 135°F 6–8 hrs
Fresh Herbs Rinsed, patted dry, stems removed 135°F 4 hrs
Ginger root Cut in
3
/8-inch slices 135°F 6 hrs
Mangoes Peeled, cut in
3
/8-inch slices, pit removed 135°F 6–8 hrs
Mushrooms Cleaned with soft brush (do not wash) 135°F 6–8 hrs
Pineapple Peeled, cored, cut in
3
/8–
1
/2-inch slices 135°F 6–8 hrs
Strawberries Cut in half or in
1
/2-inch slices 135°F 6–8 hrs
Tomatoes Cut in
3
/8-inch slices or grated; steam if planning to rehydrate 135°F 6–8 hrs
MEAT, POULTRY, FISH
Beef Cut in
1
/4-inch slices, marinated overnight (refer to Beef Jerky recipe page 17) 150°F 5–7 hours
Chicken Cut in
1
/4-inch slices, marinated overnight (refer to Beef Jerky recipe page 17) 150°F 5–7 hours
Turkey Cut in
1
/4-inch slices, marinated overnight (refer to Beef Jerky recipe page 17) 150°F 5–7 hours
Salmon Cut in
1
/4-inch slices, marinated overnight (refer to Beef Jerky recipe page 17) 150°F 3–5 hours