Quick Start Guide

NINJA® FOODI® XL 2-BASKET AIR FRYER ninjakitchen.com16
MEATLOAF WITH MAPLE
GLAZED CARROTS
INGREDIENTS
1 pound 80/20 ground beef
1 large egg
/ cup bread crumbs
/ cup shredded Parmesan
cheese
/ cup ketchup, divided
Kosher salt, as desired
Ground black pepper, as desired
1 pound baby carrots
1 tablespoon canola oil
/ tablespoon apple cider vinegar
/ cup pure maple syrup
DIRECTIONS
1 In a large bowl, add the ground beef, egg, bread
crumbs, Parmesan cheese, / cup ketchup, salt,
and pepper and mix until evenly combined.
Form the mixture into an 8 X 5-inch loaf.
2 In medium bowl, add the carrots, canola oil,
apple cider vinegar, maple syrup, salt, and
pepper and toss until evenly coated.
3 Install crisper plate in Zone 1 basket. Place the
thermometer into the center of the thickest
part of the meatloaf. Place the loaf in the Zone
1 basket. Feed the thermometer cord through
the cutout on the top left basket, then place
the thermometer in the jack on the bottom left
of the display. Insert the basket in the unit.
4 Place the carrot mixture in the Zone 2 basket,
then insert basket in unit.
5 Select Zone 1, select ROAST, set temperature
to 330°F. Use PROBE button to select Large
Preset. The preset will default to BEEF, which
is the correct setting for this recipe. Use the
arrows on the right to select WELL.
6 Select Zone 2, select AIR FRY, set temperature
to 390°F, and set time to 35 minutes. Select
SMART FINISH. Press the START/PAUSE button
to begin cooking. Monitor the Zone 2 basket
and shake the carrots about every 15 minutes
throughout cooking.
7 When internal temperature of meatloaf reaches
130°F, press the START/PAUSE button to pause
cooking. Open Zone 1 and add remaining
ketchup to the top of the meatloaf. Reinsert the
basket, press START/PAUSE to resume cooking.
8 When cooking is complete, carefully remove the
thermometer with oven mitts. Serve meatloaf
with glazed carrots.
PREP: 20 MINUTES | TOTAL COOK TIME: APPROX. 40 MINUTES
MAKES: 4 SERVINGS
WHOLE LEMON GARLIC
CHICKEN WITH
PARMESAN-HERB POTATOES
INGREDIENTS
1 whole chicken (4 pounds)
1 lemon, cut in half
1 sprig fresh rosemary
7 cloves garlic, peeled, smashed,
divided
1 tablespoon canola oil
1 tablespoon poultry spice
Kosher salt, as desired
Ground black pepper, as desired
1
1
/2 pounds baby golden
potatoes
1 medium white onion, peeled,
diced
3 tablespoons butter, melted
1
1
/2 tablespoons fresh herbs,
chopped (rosemary, thyme,
marjoram)
1
/4 cup grated Parmesan cheese,
set aside
DIRECTIONS
1 Remove packet of giblets, if included, from
cavity of chicken. Place lemon halves, sprig
of rosemary, and 3 cloves garlic in the cavity.
Tie legs together with cooking twine. Coat
the chicken skin with canola oil, then season
with poultry spice, salt, and pepper.
2 In a large bowl, add the potatoes, onions,
remaining garlic cloves, melted butter, and
fresh herbs, and toss to fully combine.
3 Install crisper plates in both baskets. Place the
thermometer in the center of the thickest part
of the chicken. Place the chicken in the Zone
1 basket. Feed the thermometer cord through
the cutout on the top left basket, then place
the thermometer in the jack on the bottom
left of the display. Insert the basket in the unit.
4 Place the potato mixture in the Zone 2 basket,
then insert basket in unit.
5 Select Zone 1, select ROAST, set temperature
to 350°F. Use PROBE button to select Large
Preset, then use the arrows on the left to
select CHICKEN.
6 Select Zone 2, select AIR FRY, set temperature
to 400°F, and set time to 35 minutes. Select
SMART FINISH. Press the START/PAUSE
button to begin cooking. Monitor the Zone 2
basket and shake the potatoes about every
15 minutes during the cooking process.
7 When cooking is complete, add Parmesan
cheese to Zone 2 and shake until potatoes
are evenly coated. Carefully remove the
thermometer with oven mitts. Allow chicken to
rest for 5 minutes before carving. Serve chicken
with potatoes.
PREP: 10 MINUTES | TOTAL COOK TIME: APPROX. 75 MINUTES
MAKES: 4 SERVINGS
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