Cooking Chart

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Pressure Cooking Chart

for the OP300 Series Ninja® Foodi™

INGREDIENT WEIGHT

PREPARATION

WATER ACCESSORY PRESSURE TIME RELEASE

POULTRY

Chicken breasts

2 lbs Bone in 1 cup N/A High 15 mins Quick

6 small or 4 large (about 2 lbs) Boneless 1 cup N/A High 8–10 mins Quick

Chicken breasts (frozen) 4 large (2 lbs) Boneless 1 cup N/A High 25 mins Quick

Chicken thighs

8 thighs (4 lbs) Bone in/skin on 1 cup N/A High 20 mins Quick

8 thighs (2 lbs) Boneless 1 cup N/A High 20 mins Quick

Chicken, whole 4–5 lbs Bone in/legs tied 1 cup Cook & Crisp™ Basket High 25–30 mins Quick

Turkey breast 1 breast (6–8 lbs) Bone in 1 cup N/A High 40–50 mins Quick

GROUND MEAT

Ground beef, pork, or turkey 1–2 lbs Ground (not in patties)

/2 cup N/A High 5 mins Quick

Ground beef, pork, or turkey (frozen) 1–2 lbs Frozen, ground (not in patties)

/2 cup N/A High 20–25 mins Quick

RIBS

Pork baby back 2

/2–3

/2 lbs Cut in thirds 1 cup N/A High 20 mins Quick

ROASTS

Beef brisket 3–4 lbs Whole 1 cup N/A High 1

/2 hrs Quick

Boneless beef chuck-eye roast 3–4 lbs Whole 1 cup N/A High 1

/2 hrs Quick

Boneless pork butt 4 lbs Seasoned 1 cup N/A High 1

/2 hrs Quick

Pork tenderloin 2 tenderloins (1–1

/2 lbs each) Seasoned 1 cup N /A High 3–4 mins Quick

STEW MEAT

Boneless beef short ribs 6 ribs (3 lbs) Whole 1 cup N/A High 25 mins Quick

Boneless leg of lamb 3 lbs Cut in 1-inch pieces 1 cup N/A High 30 mins Quick

Boneless pork butt 3 lbs Cut in 1-inch pieces 1 cup N/A High 30 mins Quick

Chuck roast, for stew 2 lbs Cut in 1-inch pieces 1 cup N/A High 25 mins Quick

HARD-BOILED EGGS

Eggs† 1–12 eggs None

/2 cup N/A High 4 mins Quick

TIP Use hot water for pressure cooking to build pressure quicker.

†Remove immediately when complete and place in ice bath.

Summary of content (9 pages)

PAGE 1
Pressure Cooking Chart TIP Use hot water for pressure cooking to build pressure quicker.
PAGE 2
Pressure Cooking Chart, continued for the OP300 Series Ninja® Foodi™ INGREDIENT AMOUNT DIRECTIONS WATER ACCESSORY PRESSURE COOK TIME RELEASE Beets 8 small or 4 large Rinsed well, tops & ends trimmed; cool & peel after cooking 1/2 cup N/A High 15–20 mins Quick Broccoli 1 head or 4 cups Cut in 1–2-inch florets, stem removed 1/2 cup Reversible rack in lower position Low 1 min Quick cup Reversible rack in lower position Low 1 min Quick VEGETABLES Brussels sprouts 1 lb Cut in ha
PAGE 3
Pressure Cooking Chart, continued TIP For best results, rinse rice and grains thoroughly before pressure cooking.
PAGE 4
Pressure Cooking Chart, continued for the OP300 Series Ninja® Foodi™ INGREDIENTS AMOUNT WATER PRESSURE COOK TIME RELEASE LEGUMES All beans, except lentils, should be soaked 8–24 hours before cooking.
PAGE 5
Steam Chart for the Reversible Rack for the OP300 Series Ninja® Foodi™ INGREDIENT AMOUNT PREPARATION LIQUID COOK TIME Asparagus 1 bunch Whole spears 2 cups 7–15 mins Broccoli 1 crown or 1 bag (12 oz) florets Cut in 1–2-inch florets 2 cups 5–9 mins Brussels sprouts 1 lb Whole, trimmed 2 cups 8–17 mins Butternut squash 24 oz Peeled, cut in 1-inch cubes 2 cups 10–17 mins 2 cups 6–12 mins VEGETABLES 1/2-inch Cabbage 1 head Cut in half, sliced in Carrots 1 lb Peeled, cut in 1-in
PAGE 6
Air Crisp Cooking Chart TIP B efore using Air Crisp, allow the unit to preheat for 5 minutes as you would your conventional oven.
PAGE 7
Air Crisp Cooking Chart TIP B efore using Air Crisp, allow the unit to preheat for 5 minutes as you would your conventional oven.
PAGE 8
Dehydrate Chart for the Cook & Crisp™ Basket with the Cook & Crisp Layered Insert* or Dehydrating Rack** for the OP300 Series Ninja® Foodi™ INGREDIENTS TIP M ost fruits and vegetables take between 6 and 8 hours (at 135°F) to dehydrate; meats take between 5 and 7 hours (at 150°F). The longer you dehydrate your ingredients, the crispier they will be.
PAGE 9
TenderCrisp™ Chart for the OP300 Series Ninja® Foodi™ PROTEIN AMOUNT ACCESSORY WATER PRESSURE COOK Whole chicken 1 chicken (4–5 lbs) Cook & Crisp™ Basket 1/2 cup High for 15 mins Air Crisp at 400°F for 15–20 mins 1 rack, cut in quarters Cook & Crisp Basket 1/2 cup High for 19 mins Air Crisp at 400°F for 10–15 mins 2 frozen breasts (6–8 oz each) Reversible rack in higher position 1/2 cup High for 10 mins Broil for 10 mins 2 frozen New York strip steaks (10 oz each) Reversible rack in