106
Cooking Charts
INGREDIENTS
PREPARATION
TEMP
DEHYDRATE TIME
FRUITS & VEGETABLES
Apple chips
Cut in
1
/
8
-inch slices (remove core), rinse in lemon water, pat dry
135°F
7–8 hrs
Asparagus
Cut in 1-inch pieces, blanch
135°F
6–8 hrs
Bananas
Peel, cut in
3
/
8
-inch slices
135°F
8–10 hrs
Beet chips
Peel, cut in
1
/
8
-inch slices
135°F
7–8 hrs
Eggplant
Peel, cut in
1
/
4
-inch slices, blanch
135°F
6–8 hrs
Fresh herbs
Rinse, pat dry, remove stems
135°F
4–6 hrs
Ginger root
Cut in
3
/
8
-inch slices
135°F
6 hrs
Mangoes
Peel, cut in
3
/
8
-inch slices, remove pits
135°F
6–8 hrs
Mushrooms
Clean with soft brush (do not wash)
135°F
6–8 hrs
Pineapple
Peel, cut in
3
/
8
–
1
/
2
-inch slices, core removed
135°F
6–8 hrs
Strawberries
Cut in half or in
1
/
2
-inch slices
135°F
6–8 hrs
Tomatoes
Cut in
3
/
8
-inch slices or grate; steam if planning to rehydrate
135°F
6–8 hrs
JERKY – MEAT, POULTRY, FISH
Beef jerky
Cut in
1
/
4
-inch slices, marinate overnight (refer to Beef Jerky recipe page 66)
150°F
5–7 hrs
Chicken jerky
Cut in
1
/
4
-inch slices, marinate overnight (refer to Beef Jerky recipe page 66)
150°F
5–7 hrs
Turkey jerky
Cut in
1
/
4
-inch slices, marinate overnight (refer to Beef Jerky recipe page 66)
150°F
5–7 hrs
Salmon jerky
Cut in
1
/
4
-inch slices, marinate overnight (refer to Beef Jerky recipe page 66)
165°F
5–8 hrs
Dehydrate Chart
for the Cook & Crisp™ Plate
with the Cook & Crisp Layered Insert,*
Dehydrating Rack** or Reversible Rack
*If the Ninja Cook & Crisp Layered Insert is not included with your unit, it can be purchased on ninjaaccessories.com.
**The Ninja dehydrating rack is sold separately on ninjaaccessories.com.
107
Questions? ninjakitchen.com
TIP
Most 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.
