Inspiration Guide

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Questions? ninjakitchen.com
No two pieces of protein are alike, and, for that reason, they’ll
never cook the same. That’s why we recommend paying close
attention to the sizes of meat listed in our cooking charts.
Here are some more tips to ensure a great cooking experience.
Proteins come in dierent shapes and sizes,
which require dierent cooking times. If you are
cooking proteins that are dierent sizes, insert
thermometer into the smaller protein first, as it
will cook faster than the larger one.
For cuts 2 inches or thicker (e.g., filet mignon)
we recommend selecting the lower temperature
setting within the desired doneness category
(e.g., Rare 1 instead of Rare 2).
For your convenience, cooking
charts were created for use with
cold meat, straight from the fridge.
For even juicier results
If time permits, let meat come
to room temperature for about
30 minutes before cooking for
a more juicy center.
Cut size Meat temperature
Reasons meat cooks differently
Ninja
®
Beef
Doneness Guide
Everyone's idea of doneness diers. This guide shows you what you
can expect from each of our preset beef doneness settings.
NOTE: Reference usda.gov for food-safe temperature recommendations.
RARE WELLMEDIUM WELLMEDIUMMEDIUM RARE
1 2 3 4 5 6 7 8 9
Did you know that meat keeps cooking when you remove it from the grill?
To prevent overcooking, the unit will beep right before your food reaches the
desired doneness, taking carry-over cooking into account. Transfer meat to a plate
with the thermometer still inserted and allow protein to carry-over cook and rest
for 3–5 minutes. Skipping carry-over cooking and cutting into food
right away may result in a rarer level of doneness.
Carry-over cooking
NOTE: Beef Doneness Guide is based on New York Strip Steak.
Using dierent cuts of steak and dierent sizes can alter the outcome.