Use and Care Manual
12 Cooking Charts
13
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PROTEIN AMOUNT (UP TO) TEMP THICKNESS TIME
PORK
Boneless pork chops 4 pieces, 8 oz each 600°F 1
1
/2 inch 8–15 min
Sausages 6 pieces 600°F Standard 10–15 min
BEEF
Filet mingnon 2 pieces, 6–8 oz each 600°F 1–1
1
/2 inch
10–15 min
(for medium)
New York strip steak 2 pieces, 15 oz each 700°F 1–1
1
/2 inch
8–10 min
(for medium)
Porter house 1 piece, 16 oz 650°F– 700°F 1–1
1
/2 inch
6–10 min
(for medium)
Rib eye 2 pieces, 10 oz each 700°F 1–1
1
/2 inch
8–12 min
(for medium)
Steak tips 4 pieces, 12 oz total 700°F
1
/2 inch
8–12 min
(for med well)
FISH
Salmon 2 pieces, 4–6 oz each 600°F 1 inch
5–10 min
(for medium)
Sea scallops 10 pieces 650°F Standard 4–7 min
POULTRY
Boneless breasts 2 breasts, butterflied 600°F 1 inch 10–15 min
FOOD AMOUNT (UP TO) TEMP TIME
VEGETABLE
Baby potatoes 12 oz, cut in quarters 700°F 8–12 min
Broccoli one head, cut in half 600°F 5 min
Brussels sprouts 12 oz, cut 650°F 8–12 min
Cauliflower
1 head (12 oz),
cut in florets
700°F 5–10 min
Green beans 10 oz 650°F 10 min
Onion 1, cut in quarters 650°F 4–8 min
Portobello mushrooms 2 large caps 600°F 6–8 min
Shishito peppers 10 oz 700°F 2–4 min
Zucchini 2, cut in half 700°F 5–8 min
TIP Searing is not just for proteins. Make a
whole meal and MAX ROAST meat and
char/crisp veggies for a complete meal.
STEP 1: PICK YOUR PROTEIN STEP 2: PICK YOUR VEGETABLE
IMPORTANT:
Internal doneness will vary if cuts of meat are thicker/thinner or a
dierent weight than shown in charts. Adjust times as needed and
use an external thermometer to check for doneness.
MAX ROAST COOKING CHART
BEST PRACTICES:
• Pro-Heat Pan must be installed on Accessory
Frame (not the Pizza Stone) and be preheated
in the unit before cooking.
• A meat thickness of
1
/2 inch or thicker is
recommended. Thinner meat will curl and
searing will be inconsistent.
• Sugary marinades are not recommended,
as they will most likely burn.
• When batch cooking, remember to
empty the fat/oil from the Pro-Heat Pan
to prevent spillover.
• For best results, gently press proteins down to
maximize contact with the Pro-Heat Pan.
• Use oils with a high smoke point—like canola,
avocado, vegetable, or grapeseed oil—instead
of olive oil.
• If using one of the above oils, brush the oil
directly onto the food and do not pour/drizzle
onto Pro-Heat Pan to avoid possible flare-ups.