Inspiration Guide

110 Cooking Charts
111
Questions? ninjakitchen.com
INGREDIENT AMOUNT PREPARATION OIL TEMP COOK TIME
BEEF
Burgers 4 quarter-pound patties, 80% lean 1-inch thick None 375°F 10–12 mins
Steaks 2 steaks (8 oz each) Whole None 390°F 10–20 mins
PORK & LAMB
Bacon 1 strip to 1 (16 oz) package Lay strips evenly over edge of basket None 330°F 13–16 mins (no preheat)
Pork chops
2 thick-cut, bone-in chops (10–12 oz each) Bone in Brushed with oil 375°F 15–17 mins
4 boneless chops (6–8 oz each) Boneless Brushed with oil 375°F 15–18 mins
Pork tenderloins 2 tenderloins (1–1
1
/2 lbs each) Whole Brushed with oil 375°F 25–35 mins
Sausages 4 sausages Whole None 390°F 8–10 mins
FISH & SEAFOOD
Crab cakes 2 cakes (6–8 oz each) None Brushed with oil 350°F 10–13 mins
Lobster tails 4 tails (3–4 oz each) Whole None 375°F 7–10 mins
Salmon fillets 2 fillets (4 oz each) None Brushed with oil 390°F 10–13 mins
Shrimp 16 jumbo Raw, whole, peel, keep tails on 1 Tbsp 390°F 7–10 mins
FROZEN FOODS
Chicken nuggets 1 box (12 oz) None None 390°F 11–13 mins
Fish fillets 1 box (6 fillets) None None 390°F 13–15 mins
Fish sticks 1 box (14.8 oz) None None 390°F 9–11 mins
French fries
1 lb None None 360°F 18–22 mins
2 lbs None None 360°F 28–32 mins
Mozzarella sticks 1 box (11 oz) None None 375°F 6–9 mins
Pot stickers 1 bag (10 count) None Toss with 1 tsp canola oil 390°F 11–14 mins
Pizza Rolls 1 bag (20 oz, 40 count) None None 390°F 12–15 mins
Popcorn shrimp 1 box (16 oz) None None 390°F 8–10 mins
Tater Tots 1 lb None None 360°F 19–22 mins
Air Fry Chart for the Cook & Crisp™ Basket, continued
TIP Before using Air Fry, allow the unit to preheat for 5 minutes as you
would your conventional oven.
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 doneness is
achieved. We recommend using
an instant-read thermometer
to monitor the internal
temperature of proteins.