Ninja Foodi XL Guide Rapide page 5

Air Fry Cooking Chart
NOTE: Don't see the food you're looking for in the charts
below? Find a similar food, and decrease cook time by 25%.
For frozen foods, decrease the cook time on the packaging
by 25%. For best results, check on food often, increasing
cook time if necessary.
INGREDIENT AMOUNT PER ZONE
VEGETABLES
Asparagus 2 bunches
Beets 6–7 small
Bell peppers (for roasting) 4 small peppers
Broccoli 2 heads
Brussels sprouts 2 lbs
Butternut squash 2 lbs
Carrots 2 lbs
1 heads
Cauliflower
2 heads
Corn on the cob 2 ears, cut in half
Green beans 2 bags (12 oz each)
Kale (for chips) 5 cups, packed
Mushrooms 1 lb
1 lb
Potatoes, russet
2 lbs
* Allow raw fries to soak in cold
water for at least 30 minutes
2 lbs
to remove unnecessary
starch. Pat dry for best
2 lbs
results.
3 whole (6–8 oz)
2 lbs
Potatoes, sweet
3 whole (6–8 oz)
Zucchini 2 lbs
POULTRY
Whole Chicken 5 lbs
3
/
2 breasts ( –1
4
Chicken breasts
1 / 3
4 breasts ( –
2
4 thighs (6–10 oz each)
Chicken thighs
4 thighs (4–8 oz each)
2 lbs
Chicken wings 3 lbs
4 lbs
8 NINJA® FOODI® XL 2-BASKET AIR FRYER
TIP: If cooking smaller amounts of food, use
the recommended temperature, but reduce the
time. For best results, check food periodically
and shake or toss it often until it reaches the
desired doneness.
PREPARATION
Stems trimmed, cut in 2-inch pieces
Whole
Whole
Cut in 1-inch florets
Cut in half, stem removed
Cut in 1–2-inch pieces
1
/
Peeled, cut in -inch pieces
2
Cut in 1-inch florets
Cut in 1-inch florets
Husks removed
Trimmed
Torn in pieces, stems removed
Rinsed, cut in quarters
Hand-cut fries*, thick
Cut in 1-inch wedges
Hand-cut fries*, thin
Hand-cut fries*, thick
Pierced with fork 3 times
Cut in 1-inch chunks
Pierced with fork 3 times
Cut in quarters lengthwise,
then cut in 1-inch pieces
Bone in
1
/ Bone in
lbs each)
2
/
lb each) Boneless
4
Bone in
Boneless
Drumettes & flats
Drumettes & flats
Drumettes & flats
TOSS IN OIL TEMP
2 tsp 390°F
None 390°F
None 390°F
1 Tbsp 390°F
1 Tbsp 400°F
1 Tbsp 390°F
1 Tbsp 390°F
1 Tbsp 390°F
2 Tbsp 390°F
1 Tbsp 390°F
1 Tbsp 390°F
None 300°F
1 Tbsp 390°F
1 / 400°F
–2 Tbsp, canola
2
1 Tbsp 400°F
1 /
–3 Tbsp, canola 400°F
2
1 /
–3 Tbsp, canola 400°F
2
None 400°F
1 Tbsp 400°F
None 400°F
1 Tbsp 390°F
Brushed with oil 350°F
Brushed with oil 390°F
Brushed with oil 390°F
Brushed with oil 390°F
Brushed with oil 390°F
1 Tbsp 390°F
1 Tbsp 390°F
1 Tbsp 390°F
SINGLE ZONE DUALZONE
when cooking in one zone when cooking in both zones
and not using the other zone.
using Smart Finish or Match Cook.
10–13 mins 16–20 mins
30–35 mins 35–40 mins
10–15 mins 15–20 mins
10–13 mins 24–28 mins
17–20 mins 24–30 mins
22–25 mins 35–40 mins
15–18 mins 27–32 mins
18–20 mins 22–25 mins
20–23 mins 25–30 mins
12–15 mins 18–20 mins
14–16 mins 18–22 mins
7–9 mins 15–20 mins
9–13 mins 13–15 mins
19–24 mins 28–35 mins
23–27 mins 40–45 mins
24–29 mins 37–42 mins
26–31 mins 42–47 mins
30–35 mins 37–40 mins
22–26 mins 38–42 mins
36–42 mins 40–45 mins
20–24 mins 28–32 mins
45–50 mins 55–60 mins
25–30 mins 30–35 mins
22–24 mins 25–28 mins
26–30 mins 36–40 mins
18–22 mins 25–28 mins
18–22 mins 40–45 mins
41–45 mins 55–65 mins
45–50 mins 65–70 mins
For best results,
shake or toss often.
To pause both zones
while using two zones,
press center of dial.
To pause an individual zone
while both zones are cooking,
press the zone you would
like to pause, then press
center of dial.
To resume cooking,
press center of dial again.
Use these cook times as a guide,
adjusting to your preference.
Shake your food
We recommend shaking your
food at least twice during the
cooking cycle for best results.
OR
Toss with
silicone-tipped
tongs
ninjakitchen.ca 9