Ninja Foodi SmartLid, Manual

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INGREDIENT AMOUNT PREPARATION LIQUID COOK TIME
VEGETABLES
Artichokes 4 Whole 4 cups 25–42 mins
Asparagus 1 bunch Whole spears 3 cups 7–15 mins
Broccoli 1 crown or 1 bag (12 oz) florets Cut in florets 2 cups 5–9 mins
Brussels sprouts 1 lb Whole, trimmed 3 cups 8–17 mins
Butternut squash 24 oz Peeled, cut in 1-inch cubes 2 cups 10–17 mins
Cabbage 1 head Cut in wedges 2 cups 6–12 mins
Carrots 1 lb Peeled, cut in 1-inch pieces 2 cups 7–12 mins
Cauliflower 1 head Cut in florets 2 cups 5–12 mins
Corn on the cob 4 ears Whole, husks removed 2 cups 4–9 mins
Green beans 1 bag (12 oz) Whole 2 cups 6–12 mins
Kale 1 bag (16 oz) Trimmed 2 cups 5–10 mins
Potatoes 1 lb Peeled, cut in 1-inch pieces 2 cups 12–17 mins
Potatoes, new 1 lb Whole 4 cups 15–22 mins
Potatoes, sweet 1 lb Cut in 1/2-inch cubes 3 cups 8–14 mins
Spinach 1 bag (16 oz) Whole leaves 2 cups 3–7 mins
Sugar snap peas 1 lb Whole pods, trimmed 2 cups 5–8 mins
Summer Squash 1 lb Cut in 1-inch slices 2 cups 5–10 mins
Zucchini 1 lb Cut in 1-inch slices 2 cups 5–10 mins
EGGS
Poached eggs 4 In ramekins or silicone cups 1 cup 3–6 mins
101 Questions? ninjakitchen.com 100 Cooking Charts
INGREDIENT AMOUNT TEMP COOK TIME
CHICKEN
Chicken Breast 6 breasts, 6–8 oz each, 1–2 inches thick 165°F 1–3 hrs
Boneless Chicken Thighs 6 thighs, 4–6 oz each, 1–2 inches thick 165°F 1–3 hrs
Bone-In Chicken Thighs 4 thighs, 4–6 oz each, 1–2 inches thick 165°F 11/2–4 hrs
Chicken Leg Quarters 2 quarters, 12–14 oz each, 1–2 inches thick 165°F 11/2–4 hrs
Chicken Wings & Drummettes 2 lbs 165°F 1–3 hrs
Half Chicken 21/2–3 lbs 165°F 2–3 hrs
SEAFOOD
Whitefish
(Cod, Haddock, Whiting, Pollock)
2 portions, 6–10 oz each, 1–2 inches thick 130°F 1 hr–11/2 hrs
Salmon 4 portions, 6–10 oz each, 1–2 inches thick 130°F 1 hr–11/2 hrs
Shrimp 2 lbs 130°F 30 mins–2 hrs
VEGETABLES
Asparagus 1–2 lbs 180°F 30 mins
Broccoli 1–11/2 lbs 180°F 30 mins
Brussels Sprouts 1–2 lbs 180°F 45 mins
Carrots 1–11/2 lbs 180°F 45 mins
Cauliflower 1–11/2 lbs 180°F 30 mins
Green Beans 1–11/2 lbs 180°F 30 mins
Squash 1–11/2 lbs 185°F 1 hr
Sweet Potatoes 1–11/2 lbs 185°F 1 hr
Potatoes 1–2 lbs 190°F 1 hr
Don't forget to add water or stock to create
steam and cook your food.
Steam Chart
for the Reversible Rack
Sous Vide Chart
, continued