Product Chart

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Questions? ninjakitchen.co.ukCooking Charts
Air Fry Cooking Chart – Continued
INGREDIENT AMOUNT PREPARATION OIL TEMP COOK TIME
FRESH VEGETABLES
Asparagus 2 bunches (450-500g) Trim stems Brush with oil 200°C 8-9 mins
Aubergine 500g Cut in 3cm chunks Brush with oil 200°C 12-14 mins
Beetroot 675g Peel, cut in 1.25cm cubes 1 Tbsp 200°C 18-20 mins
Bell Peppers 4 peppers Cut in quarters, remove seeds 1 Tbsp 200°C 12-15 mins
Butternut Squash 1kg Peel, deseed and cut into 3cm chunks 1 Tbsp 200°C 13-15 mins
Carrots 450g Peel, cut in 1.25cm rounds 1 Tbsp 200°C 10–15 mins
Cauliflower 1 head (400g) Cut in 2.5-5cm florets 1 Tbsp 200°C 17-18 mins
Celeriac 1 head (600g) Cut in 3cm chunks 1 Tbsp 200°C 20 mins
Courgette 500g Cut in eighths lengthwise, then cut in half 1 Tbsp 200°C 12-15 mins
Mushrooms 450g Rinse, slice thinly 1 Tbsp 200°C 12 mins
Parsnip 500g Peel, cut into ⅛, approx 9cm lengths 1 Tbsp 200°C 14-16 mins
Turnip 500g Peel and cut into quarters 1 Tbsp 200°C 14-15 mins
POTATOES
Potatoes, King Edward/Maris Piper 675g Cut in 2.5cm wedges 1 Tbsp 200°C 19-25 mins
Potatoes, King Edward/Maris Piper 450g Hand-cut fries, soak 30 mins in cold water, then pat dry
1
/2–3 Tbsp 200°C 19-25 mins
Potatoes, Sweet 500g Hand-cut fries, soak 30 mins in cold water, then pat dry 1 Tbsp 200°C 18-25 mins
TIP: Use these cook times as a guide, adjusting to your preference.
OR
Shake your food
Toss or flip with
silicone-tipped tongs
Remove food immediately after
cook time is complete and
your desired level of cook is
achieved. We recommend using
an instant-read thermometer
to monitor the internal
temperature of proteins.
For best results,
shake, flip
or rotate often