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104
Cooking Charts
105
Questions? ninjakitchen.com
INGREDIENT
AMOUNT
PREPARATION
OIL
TEMP
COOK TIME
BEEF
Burgers
4 quarter-pound patties, 80% lean
1-inch thick
None
375°F
10–12 mins
Steaks
2 steaks (8 oz each)
Whole
None
390°F
10–20 mins
PORK & LAMB
Bacon
1 strip to 1 (16 oz) package
Lay strips evenly over the plate
None
330°F
13–16 mins (no preheat)
Pork chops
2 thick-cut, bone-in chops (10–12 oz each)
Bone in
Brushed with oil
375°F
15–17 mins
4 boneless chops (6–8 oz each)
Boneless
Brushed with oil
375°F
15–18 mins
Pork tenderloins
2 tenderloins (1–1
1
/
2
lbs each)
Whole
Brushed with oil
375°F
25–35 mins
Sausages
4 sausages
Whole
None
390°F
8–10 mins
FISH & SEAFOOD
Crab cakes
2 cakes (6–8 oz each)
None
Brushed with oil
350°F
10–13 mins
Lobster tails
4 tails (3–4 oz each)
Whole
None
375°F
7–10 mins
Salmon fillets
2 fillets (4 oz each)
None
Brushed with oil
390°F
10–13 mins
Shrimp
16 jumbo
Raw, whole, peel, keep tails on
1 Tbsp
390°F
7–10 mins
FROZEN FOODS
Chicken nuggets
1 box (12 oz)
None
None
390°F
11–13 mins
Fish fillets
1 box (6 fillets)
None
None
390°F
13–15 mins
Fish sticks
1 box (14.8 oz)
None
None
390°F
9–11 mins
French fries
1 lb
None
None
360°F
18–22 mins
2 lbs
None
None
360°F
28–32 mins
Mozzarella sticks
1 box (11 oz)
None
None
375°F
6–9 mins
Pot stickers
1 bag (10 count)
None
Toss with 1 tsp canola oil
390°F
11–14 mins
Pizza Rolls
1 bag (20 oz, 40 count)
None
None
390°F
12–15 mins
Popcorn shrimp
1 box (16 oz)
None
None
390°F
8–10 mins
Tater Tots
1 lb
None
None
360°F
19–22 mins
Air Fry Chart
for the Cook & Crisp™ Plate, continued
TIP
Before using Air Fry, allow the unit to preheat for 5 minutes as you
would your conventional oven.
OR
Shake your food
Toss or flip with
silicone-tipped tongs
For best results,
shake, toss,
or flip often.
We recommend frequently
checking your food and
shaking, tossing, or flipping
it to ensure desired results.
Use these cook times as a guide,
adjusting to your preference.
Remove food immediately after
cook time is complete and your
desired level of doneness is
achieved. We recommend using
an instant-read thermometer
to monitor the internal
temperature of proteins.
Toss or flip with
silicone-tipped tongs