9
ninjakitchen.com
NINJA® AIR FRYER
8
INGREDIENTS
PREPARATION
TEMP
DEHYDRATE TIME
FRUITS & VEGETABLES
Apples
Core removed, cut in 1/8-inch slices, rinsed in lemon water, patted dry
135°F
7–8 hours
Asparagus
Cut in 1-inch pieces, blanch
135°F
6–8 hrs
Bananas
Peeled, cut in
3
/
8
-inch slices
135°F
8–10 hrs
Beets
Peeled, cut in
1
/
8
-inch slices
135°F
6–8 hrs
Eggplant
Peeled, cut in
1
/
4
-inch slices, blanch
135°F
6–8 hrs
Fresh Herbs
Rinsed, patted dry, stems removed
135°F
4 hrs
Ginger root
Cut in
3
/
8
-inch slices
135°F
6 hrs
Mangoes
Peeled, cut in
3
/
8
-inch slices, pit removed
135°F
6–8 hrs
Mushrooms
Cleaned with soft brush (do not wash)
135°F
6–8 hrs
Pineapple
Peeled, cored, cut in
3
/
8
–
1
/
2
-inch slices
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 grated; steam if planning to rehydrate
135°F
6–8 hrs
MEAT, POULTRY, FISH
Beef
Cut in
1
/
4
-inch slices, marinated overnight (refer to Beef Jerky recipe page 13)
150°F
5–7 hours
Chicken
Cut in
1
/
4
-inch slices, marinated overnight (refer to Beef Jerky recipe page 13)
150°F
5–7 hours
Turkey
Cut in
1
/
4
-inch slices, marinated overnight (refer to Beef Jerky recipe page 13)
150°F
5–7 hours
Salmon
Cut in
1
/
4
-inch slices, marinated overnight (refer to Beef Jerky recipe page 13)
150°F
3–5 hours
Dehydrate Chart
TIPS & TRICKS
1
Use a kitchen mandolin slicer to slice fruits and vegetables to a consistent, thin size.
2
In most cases, fruits and vegetables should be sliced as thin as possible without
falling apart.
3
Some fruits, like apples and pears, will oxidize and should be soaked for 5 minutes
in water with a squeeze of lemon juice. This will help them retain their color while
they dehydrate.
4
Fruits and vegetables should be patted as dry as possible before being loaded into
the dehydrator.
5
Lay raw food flat on bottom of basket and crisper plate. Food should be placed close
together to optimize space but individual pieces should not overlap or be stacked.
6
Most fruits and vegetables take between 6 and 8 hours (at 135°F) to dehydrate.
When trying a new food load, start checking doneness at 6 hours and monitor
until it is cooked to your liking.
7
To maximize longevity, store dehydrated food at room temperature in an airtight
container for up to 2 weeks.
8
When dehydrating meats and fish, it is recommended to Roast at 330°F for
1 minute as a final step in order to fully pasteurize the food.
9
For jerky, the longer you dehydrate it, the crispier it will be.
