Ninja Foodi DG651 XL GRILL Griddle Installation Guide

Ninja Foodi DG651 is a versatile kitchen appliance that combines the functions of an air fryer, pressure cooker, and grill. With its cyclonic grilling technology, it can cook food evenly and quickly, achieving a crispy exterior and juicy interior. The device also features a dual thermometer system that allows you to monitor the internal temperature of two different foods simultaneously, ensuring perfect doneness every time.

PDF

Document

Please make sure to read the enclosed Ninja® Owner’s Guide prior to using your unit.

XL GRILL

DUAL THERMOMETER

15+ mouthwatering recipes and 3 charts for unlimited possibilities

Your guide to grilling like a Foodi

Welcome to the Ninja Foodi Dual Thermometer Smart XL Grill recipe book. From here, you’re just a few pages away from recipes, tips, and tricks that will help you achieve the perfect doneness on multiple proteins at the same time, every time.

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GET TO KNOW

YOUR FOODI

EXPLORE RECIPES

AND MORE.

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Recipe List

Marinades 11

Spice Rubs 12

Dipping Sauces 13

Kickstarter Recipes 14

Grilled New York Strip Steaks with Asparagus 14

Chicken & Steak Fajitas 16

Beef 29

Beef Roast with Baked Potatoes 29

Beef & Turkey Burgers

Seafood

Spicy Salmon with

Pineapple Salsa

Surf & Turf

Mains 18

Poultry 18

Honey Mustard &

Barbecue-Glazed Chicken Breasts 18

Spicy Buttermilk Ranch

Fried Chicken 20

Sides & Apps 35

Maple-Glazed Butternut Squash 35

Vegetable Flatbread 36

Mexican Street Corn 38

Desserts 40

Grilled Apple Tarts 40

Mustard-Rubbed Chicken

Pork

Pork Tenderloin & Chicken

Breasts with Grilled Vegetables 24

Maple Pork Chops with

Baked Sweet Potatoes 26

Chicken-Fried Pork with Crispy New Potatoes 28

Cooking Charts

Grill Chart

Air Crisp Chart

Dehydrate Chart

Recipe Key

We’ve tagged recipes with these icons to help find the right one for you.

Foodi® Smart

Thermometer

Frozen to char-grilled

Gluten-free Dairy-free

Kid-friendly food

Keto

10 minutes or less

Vegetarian

Cyclonic Grilling

T E C H N O L O G Y

Perfectly cook food on the inside and char-grill every side with super-hot

Cyclonic Grilling Technology. The 500° grilling chamber gives you the fast, juicy, char-grilled results you want by combining a unique, high-density grill grate with cyclonic air that circulates rapidly around food.

Grilled favorites

Quick and easy meals

Beef & Turkey Burgers, Page 30

Perfect doneness

No guesswork

Chicken & Steak Fajitas, page 16

No-flip grilling

No more falling apart

Spicy Salmon with

Pineapple Salsa, page 32

Beyond grilling

Grill the unexpected

Grilled Apple Tarts, page 40

Frozen to char-grilled

No thawing required

Honey Mustard & Barbecue-Glazed

Chicken Breasts, page 18

Perfectly done with

2 Foodi

Smart Thermometers

Now with the Smart Cook System Deluxe, you can achieve the perfect doneness on 2 proteins at the same time—without the guesswork.

Dual Sensor

Technology

Each thermometer continuously monitors the internal temperature of food in two places for more accurate cooking results.

ESSWOR

Leave-in thermometer

Smart Cook

SYSTEM DELUXE

RF auto shuts off when done

ECT DONEN

Use 2 thermometers at once

Different donenesses

Different meats

Different protein sizes

RARE

WELL

CHICKEN

STEAK

SMALL

LARGE

How to place the thermometer

Once you’ve selected your cooking function, cooking temperature, protein type, and desired level of doneness, insert the Foodi® Smart Thermometer into the thickest part of your protein while the grill is preheating.

CORRECT INCORRECT FOOD TYPE

Steaks

Pork chops

Lamb chops

Chicken breasts

Burgers

Tenderloins

Fish fillets

PLACEMENT

• Insert thermometer horizontally into the center of the thickest part of the meat.

• Make sure the tip of the thermometer is inserted straight into the center of the meat, not angled toward the bottom or top of it.

• Make sure the thermometer is close to

(but not touching) the bone and away from any fat or gristle.

NOTE: The thickest part of the fillet may not be the center. It is important that the end of the thermometer hits the thickest part so desired results are achieved.

Whole chicken • Insert thermometer horizontally into the thickest part of the breast, parallel to, but not touching, the bone.

• Make sure the tip reaches the center of the thickest part of the breast and doesn’t go all the way through the breast into the cavity.

DO NOT use the thermometer with frozen protein or for cuts of meat thinner than 1 inch.

For complete thermometer instructions, see your Ninja® Owner’s Guide.

Ninja

Beef Doneness Guide

Everyone's idea of doneness differs. This guide shows you what you can expect from each of our preset beef doneness settings.

RARE

2 3 4

MEDIUM RARE

MEDIUM

6 7 8

MEDIUM WELL

NOTE: Beef Doneness Guide is based on New York Strip Steak.

Using different cuts of steak and different sizes can alter the outcome.

Reference usda.gov for food-safe temperature recommendations.

WELL

Did you know? Meat keeps cooking when you remove it from the grill.

To prevent overcooking, the unit will beep right before your food reaches desired doneness, taking carry-over cooking into account.

Removing your food Carry-over cooking & resting

Transfer meat to a plate using silicone-tipped tongs with the thermometer still inserted.

WARNING: Thermometer and grip will be hot.

Allow protein to carry-over cook and rest for 3–5 minutes. “REST” will appear and timer will count up.

NOTE: Skipping carry-over cooking and cutting into food right away may result in a rarer level of doneness.

Protein Pairing Chart

Select 1-2 proteins

For best results, select proteins from within the same temperature column.

Select seasoning or marinade

optional

Cook

HIGH MAX

Chicken breast boneless or bone-in

Chicken thighs boneless or bone-in

NY strip steak

Filet mignon

T-bone steak

Beef tenderloin

Beef burgers

Turkey burgers

Pork chops boneless or bone-in

Cod or haddock fillet

Salmon fillet

Lobster tail

Mahi mahi steak

Tuna steak

Crab cake

Swordfish steak

Halibut fillet

Flounder fillet

Salt & pepper

Cajun seasoning

BBQ seasoning

Italian blend

Seasoning salt

Ranch seasoning

Jerk seasoning

Garam masala

MARINADES

BBQ sauce

Teriyaki sauce

Balsamic glaze

Honey mustard

Sesame garlic

& ginger sauce

Buffalo sauce

Italian dressing

Pesto

Cook proteins based on recommended temperatures and preferred doneness.

NOTE: If marinating proteins, reduce temperature to MED to avoid burning.

See Grill Charts on page 38 for additional options. Proteins cooked on LO are not recommended for probe use.

Cut size Meat temperature

Proteins come in different shapes and sizes, which require different cooking times. If you are cooking proteins that are different sizes, insert one thermometer into the smaller cut, and the other into the larger cut, and the grill will tell you when each one is done.

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.

Questions? ninjakitchen.com

More flavor. Less smoke.

After hundreds of hours of recipe testing, our chefs have paired your favorite foods with recommended temperature settings to maximize grill flavors while minimizing smoke.

LO / 400°F

Best for bacon and sausages and when using thicker barbecue sauces.

MED / 450°F

Best for frozen meats and marinated ingredients.

MINS

Sausage & Pepper Grinders

MINS

Frozen Chicken Breasts

Always use recommended oils

For less smoke, use oils with a high smoke point—like canola, avocado, vegetable, or grapeseed oil—instead of olive oil.

If you choose to cook ingredients at a higher temperature than recommended, it may result in more smoke and food having a burnt, acrid flavor.

HI / 500°F

Best for steaks, chicken, and burgers.

MAX / up to 510°F

Best for veggies, fruit, fresh and frozen seafood, and pizza.

MINS

Grilled New York Strip Steaks

& Asparagus

MINS

Pineapple & Peaches

Questions? ninjakitchen.com

Flavor-Building 101

Pumped-Up Marinades, Zesty Spice Rubs, and Elevated Dipping Sauces

For the following recipes, add all ingredients to a bowl and mix well.

These marinades and spice rubs call for coarse kosher salt— ensure you use that, and not fine-grain iodized salt.

Use spice rubs liberally. Season meat or vegetables generously and let sit at room temperature for 30 minutes before grilling—this will promote faster and even cooking.

Frozen to char-grilled

When grilling frozen meats, baste them liberally and consistently with the marinade of your choosing.

To get the best textures and flavors from frozen meat, season it with your favorite spice rub before grilling.

Marinades

YIELD: APPROX. 1 CUP | MARINATING TIME: 2–12 HOURS

STORE: REFRIGERATE FOR UP TO 4 DAYS

Teriyaki

Marinade

Best for poultry, beef, pork, lamb, veal, seafood, vegetables

1 /

cup soy sauce

1 /

cup water

1 /

cup dark brown sugar

3 tablespoons rice wine vinegar

1 tablespoon honey

2 cloves garlic, peeled, minced

Garlic & Herb

Marinade

Best for poultry, pork, lamb, seafood, vegetables

1 /

cup canola oil

1 /

cup cider vinegar

1 /

cup fresh herbs

(like parsley, rosemary, oregano, thyme, or sage), finely chopped

5 cloves garlic, peeled, minced

Juice of 1 lemon

(about 3 tablespoons juice)

1 teaspoon ground black pepper

1 teaspoon kosher salt

TIP When using marinated foods on the Grill function, we recommend using Medium and when using thicker marinades/sauces using Low.

Simple Steak

Marinade

Best for beef, pork, lamb, veal, white fish, vegetables

1 /

cup Worcestershire sauce

1 /

cup soy sauce

1 /

cup balsamic vinegar

2 tablespoons Dijon mustard

3 cloves garlic, peeled, minced

1 teaspoon ground black pepper

1 teaspoon kosher salt

Questions? ninjakitchen.com

Spice Rubs

YIELD: APPROX. 1 CUP | SEASON: GENEROUSLY

STORE: UP TO 6 MONTHS IN AN AIRTIGHT CONTAINER AWAY FROM LIGHT AND HEAT

Dipping Sauces

YIELD: APPROX. 1 CUP | STORE: REFRIGERATE FOR UP TO 4 DAYS

Easy BBQ

Spice Rub

Best for poultry, beef, shrimp, cauliflower, broccoli, carrots

1 /

cup dark brown sugar

1 /

cup smoked paprika

3 tablespoons ground black pepper

2 tablespoons kosher salt

2 teaspoons garlic powder

2 teaspoons onion powder

Everyday

Spice Rub

Best for poultry, beef, pork, lamb, veal, seafood, vegetables

3 tablespoons chili powder

2 tablespoons white sugar

1 tablespoon kosher salt

1 tablespoon ground cumin

1 tablespoon ground black pepper

1 tablespoon dried oregano

Dry Herb

Rub

Best for poultry, pork, lamb, seafood, vegetables

1 tablespoon kosher salt

1 tablespoon dried thyme

1 tablespoon dried rosemary

1 tablespoon dried oregano

1 teaspoon mustard powder

1 teaspoon ground black pepper

1 teaspoon crushed red pepper

12 Flavor-Building 101

Chimichurri

Sauce

Best for poultry, beef, pork, fish, vegetables

1 /

bunch fresh cilantro

(about 1 /

cup), chopped

1 /

bunch fresh parsley

(about 1 /

cup), chopped

5 cloves garlic, peeled, minced

1 small shallot, peeled, chopped

Zest and juice of 1 lemon

(about 1 /

cup juice)

1 /

cup extra virgin olive oil

1 teaspoon ground black pepper

Kosher salt, as desired

Lemony-Garlic

Chili Mayo

Best for poultry, beef, pork, lamb, veal, seafood, vegetables

1 cup mayonnaise

Juice of 1 /

lemon

(about 2 tablespoons juice)

1 tablespoon paprika

1 teaspoon garlic powder

Kosher salt, as desired

Jamaican Jerk

Ketchup

Best for poultry, beef, shrimp

1 cup ketchup

3 tablespoons dry jerk seasoning

1 ripe banana, peeled, mashed

Questions? ninjakitchen.com

Kickstarter Recipe

Grilled New York Strip Steaks with Asparagus

BEGINNER RECIPE

PREP: 10 MINUTES | PREHEAT: APPROX. 10 MINUTES

GRILL: BASED ON DESIRED DONENESS (APPROX. 25 MINUTES) | MAKES: 4 SERVINGS

INGREDIENTS

4 uncooked NY strip steaks

(10 ounces each)

3 tablespoons canola oil, divided

Ground black pepper, as desired

2 bunches (2 pounds) asparagus, trimmed

Kosher salt, as desired

DIRECTIONS

3 4 5 6 7 8

Plug both thermometers into unit. Insert grill grate in unit and close hood.

Select GRILL. The unit will default to HI, which is the correct temperature setting for this recipe.

Press THERMOMETER 1 button. Use right arrows to choose BEEF. Use left arrows to choose desired doneness. Repeat with THERMOMETER

2 (if using). Press

START/STOP to being preheating (preheating will take approximately

10 minutes).

While unit is preheating, brush each steak on all sides with 1 /

tablespoon oil, then season with salt and pepper. Toss asparagus with remaining oil, salt, and pepper.

Insert each thermometer horizontally into the center of the two largest steaks.

When unit beeps to signify it has preheated, open hood and place steaks on grill grate, firmly pressing them down to maximize grill marks. Close the hood over the thermometer cords to begin cooking.

TIP See thermometer placement instructions on page 5.

Kickstarter Recipe

When unit beeps and display reads FLIP, open hood, flip steaks corresponding to highlighted thermometer number. Close hood to continue cooking.

When unit beeps again and display reads FLIP, repeat this process with remaining steaks.

When unit beeps to signal the first steaks are almost done cooking, open hood, transfer steaks to cutting board to rest. Close hood to continue cooking remaining steaks.

When unit beeps again, repeat this process with the remaining steaks and allow to rest for 5 minutes.

While steaks are resting, place asparagus on grill grate. Close hood, select

GRILL and set to HI. Use arrows to right of display to set time to 4 minutes.

Press START/STOP to begin. Skip preheat by pressing PREHEAT button.

When cooking and resting are complete, open hood and remove asparagus. Remove thermometers from steaks, slice, and serve with asparagus.

Kickstarter Recipe

Chicken & Steak Fajitas

BEGINNER RECIPE

PREP: 15 MINUTES | PREHEAT: APPROX. 10 MINUTES

GRILL: BASED ON DESIRED DONENESS (APPROX. 30 MINUTES) | MAKES: 4 SERVINGS

2 uncooked NY strip steaks

(10 ounces each)

2 boneless, skinless chicken breasts (8-10 ounces each)

4 tablespoons canola oil, divided

1 package (1 ounce) fajita seasoning

INGREDIENTS

1 small red bell pepper, cut in 1-inch slices

1 small green bell pepper, cut in 1-inch slices

1 small yellow bell pepper, cut in 1-inch slices

1 large yellow onion, peeled, quartered

Kosher salt, as desired

Ground black pepper, as desired

8 small flour tortillas, warm

TOPPINGS (Optional)

Salsa

Sour cream

Black beans

1 2

DIRECTIONS

3 4

Plug both thermometers into unit. Insert grill grate in unit and close hood. Select GRILL.

The unit will default to

HI, which is the correct temperature setting for this recipe.

Press THERMOMETER 1 button. Use right arrows to choose CHICKEN.

Press THERMOMETER 2 button. Use right arrows to choose BEEF. Use left arrows to choose desired doneness. Press

START/STOP to begin preheating (preheating will take approximately

10 minutes).

While unit is preheating, brush each chicken and steak with 1 /

2 tablespoon oil, then evenly coat all sides with fajita seasoning.

In a large bowl, toss peppers and onions with oil, salt, and pepper.

Insert thermometer 1 horizontally into the center of the largest piece of chicken.

Repeat this process with thermometer 2 and the steaks.

TIP See thermometer placement instructions on page 5.

Kickstarter Recipe

When cooking is complete, open hood and remove vegetables.

Remove thermometers from chicken and steak.

Slice and assemble fajitas with vegetables, warm tortillas, and desired toppings.

6 7 8

When unit beeps to signify it has preheated, open hood and place chicken on left side of grill grate, firmly pressing down to maximize grill marks.

Place steak on right side of grill grate, firmly pressing down to maximize grill marks. Close hood over thermometer cords to begin cooking.

When unit beeps and display reads

FLIP, open hood, flip protein corresponding to highlighted thermometer number.

Close hood to continue cooking. When unit beeps again and display reads FLIP, repeat this process with remaining protein.

When unit beeps to signal first protein is almost done cooking, open hood and transfer to cutting board to rest.

Close hood to continue cooking remaining protein. When unit beeps again, repeat this process with remaining protein and allow to rest for 5 minutes.

While proteins are resting, place vegetables on grill grate and close hood.

Select GRILL and set to HI. Use arrows to right of display to set time to 8 minutes.

Press START/STOP to begin cooking. Skip preheat by pressing

PREHEAT button.

Questions? ninjakitchen.com

HONEY MUSTARD &

BARBECUE-GLAZED

CHICKEN BREASTS

INTERMEDIATE RECIPE

PREP: 5 MINUTES | PREHEAT: APPROX. 10 MINUTES | COOK: 27–30 MINUTES | GRILL: 6 SERVINGS

INGREDIENTS

6 frozen boneless, skinless chicken breasts (8 ounces each)

3 tablespoons canola oil, divided

Kosher salt, as desired

Ground black pepper, as desired

1 cup honey mustard sauce

1 cup barbecue sauce

DIRECTIONS

1 Insert grill grate in unit and close hood. Select

GRILL, set temperature to MED, and set time to 30 minutes. Select START/STOP to begin preheating (preheating will take approximately

10 minutes).

2 While unit is preheating, evenly brush each chicken breast with a 1 /

tablespoon canola oil.

Then season with salt and pepper, as desired.

3 When the unit beeps to signify it has preheated, place chicken breasts on grill grate. Close hood and cook for 10 minutes.

4 While chicken is cooking, combine the two sauces and mix until thoroughly incorporated. After

10 minutes, flip chicken. Close hood to continue cooking for 5 minutes.

5 After 5 minutes, liberally baste chicken with the sauce mixture, flip over, and liberally baste the other side. Close hood to continue cooking for

5 minutes.

6 After 5 minutes, repeat step 5. Close hood and cook for 7 more minutes.

7 If necessary, baste chicken again and cook for

3 more minutes or until centermost point of chicken reaches an internal temperature of 165°F.

8 When cooking is complete, remove chicken from unit and let rest for 5 minutes before serving.

Mains | Poultry

SPICY BUTTERMILK RANCH

FRIED CHICKEN

ADVANCED RECIPE

PREP: 20 MINUTES | MARINATE: 8 HOURS | PREHEAT: APPROX. 3 MINUTES

AIR CRISP: APPROX. 30 MINUTES | MAKES: 4–5 SERVINGS

INGREDIENTS

1 /

cup ranch seasoning, divided

1 /

cup buffalo-style seasoning, divided

1 quart (4 cups) buttermilk

2 uncooked bone-in, skin-on chicken thighs

2 uncooked bone-in, skin-on chicken breasts, each split in half

2 cups all-purpose flour

1 /

cup canola oil

OPTIONAL

Extra buffalo seasoning for garnish

Ranch dressing for dipping

DIRECTIONS

1 Stir together ranch and buffalo-style seasoning.

Place half the mixture in a large resealable plastic bag or container. Add buttermilk and combine with spice mixture. Set aside remaining spice mixture.

2 Place chicken in the buttermilk mixture and marinate in refrigerator for 8 hours or overnight.

3 Strain chicken from marinade. Combine remaining spice mixture with flour in a large mixing bowl.

Working in batches, toss chicken in flour mixture until evenly coated. Gently tap chicken to remove excess flour.

4 Rub each piece of chicken with oil, using a total of 1 /

cup for all pieces.

5 Plug thermometer into unit. Insert crisper basket in unit and close hood. Select AIR CRISP, set temperature to 360°F, then select PRESET.

Use the arrows to the right of the display to select CHICKEN. The unit will default to WELL to cook chicken to a food-safe temperature.

Press START/STOP to begin preheating.

6 Insert thermometer horizontally into the center of the largest piece of chicken close to (but not touching) the bone (see thermometer placement instructions on page 7).

7 When unit beeps to signify it has preheated, place chicken in the basket. Close hood over the thermometer cord.

8 When unit beeps and the display reads FLIP, use silicone-tipped tongs to flip the chicken, then close hood to continue cooking.

9 When unit beeps to signal the chicken has almost reached its doneness, transfer to a plate or cutting board with thermometer still inserted.

Allow to rest for 10 minutes or until thermometer indicates final temperature has been reached.

TIP If you want to cut back on the spice, reduce

Buffalo seasoning to 1 /

cup.

Questions? ninjakitchen.com

MUSTARD-RUBBED CHICKEN

BEGINNER RECIPE

PREP: 10 MINUTES | PREHEAT: APPROX. 3 MINUTES | ROAST: APPROX. 45 MINUTES | MAKES: 6 SERVINGS

INGREDIENTS

1 /

cup Dijon mustard

1 /

cup canola oil

2 tablespoon kosher salt

1 teaspoon ground black pepper

1 tablespoon dry oregano

3 teaspoons dry Italian seasoning

2 tablespoons lemon juice

1 uncooked whole chicken, cut in half

(or 1 whole spatchcocked chicken)

DIRECTIONS

1 In a bowl, mix all ingredients except chicken.

Coat chicken on all sides with mustard rub and wipe away excess.

2 Plug thermometer into unit. Insert pot into unit and close hood. Select ROAST, set temperature to 350°F, then select PRESET. Use the arrows to the right of the display to select CHICKEN.

The unit will default to WELL to cook chicken to a food-safe temperature. Press START/STOP to begin preheating (preheating will take approximately 3 minutes).

3 While unit is preheating, insert thermometer into center of chicken breast (see thermometer placement instructions on page 7).

4 When unit beeps to signify it has preheated, place chicken, cut side down, in the pot. Close hood over thermometer cord.

5 When unit beeps to signal the chicken has almost reached the desired doneness, transfer to a plate or cutting board with thermometer still inserted. Allow to rest for 10 minutes or until thermometer indicates final temperature has been reached.

Questions? ninjakitchen.com

PORK TENDERLOIN & CHICKEN

BREAST WITH GRILLED VEGETABLES

INTERMEDIATE RECIPE

PREP: 15 MINUTES | MARINADE: UP TO 3 HOURS | PREHEAT: APPROX. 10 MINUTES

GRILL: BASED ON DESIRED DONENESS (APPROX. 30 MINUTES) | MAKES: 4 SERVINGS

INGREDIENTS

1 jar (6 ounces) basil pesto

3 tablespoons balsamic vinegar

2 tablespoons Dijon mustard

2 uncooked chicken breasts (6-8 ounces each)

1 uncooked pork tenderloin (approx. 1 pound)

1 medium red bell pepper, cut in 2-inch pieces

1 medium yellow onion, peeled, cut in 2-inch pieces

1 medium zucchini, sliced in 1 /

-inch-thick rounds

1 medium summer squash, sliced in 1 /

-inch-thick rounds

1 tablespoon canola oil

Kosher salt, as desired

Ground black pepper, as desired

DIRECTIONS

1 In a small bowl, add pesto, balsamic vinegar, and

Dijon mustard and whisk until fully combined.

2 Divide marinade between 2 large resealable plastic bags. Place chicken breasts in one bag and pork loin in the other bag. Massage the outside of the bags to work the marinade over all parts of the proteins, then place bags in the refrigerator for at least 30 minutes and up to

3 hours.

3 Remove pork tenderloin and chicken from the refrigerator 15 minutes before cooking.

Place remaining ingredients in a large bowl and toss until evenly combined.

4 Plug both thermometers into unit. Insert grill grate in unit and close hood. Select GRILL and set temperature to MED.

5 Press THERMOMETER 1 button. Use right arrows to select CHICKEN.

6 Press THERMOMETER 2 button. Use right arrows to select PORK. Use the left arrows to select desired doneness. Press START/STOP button to being preheating (preheating will take approximately 10 minutes).

7 While unit is preheating, insert thermometer 1 horizontally into the center of the largest chicken breast. Place thermometer 2 horizontally into the thickest part of the pork tenderloin

(see thermometer placement instructions on page 5).

Mains | Poultry

8 When unit beeps to signify it has preheated, open hood and place all chicken breasts on left side of grill grate, firmly pressing down to maximize grill marks. Place pork tenderloin on right side of the grill grate, firmly pressing down to maximize grill marks. Close hood over thermometer cords to begin cooking.

9 When unit beeps and the display reads FLIP, open hood, use silicon-tipped tongs to flip the protein corresponding to the highlighted thermometer number. Close hood to continue cooking. When unit beeps again and display reads FLIP, repeat this process with remaining protein.

11 When unit beeps to signal the first protein is almost done cooking, open hood, transfer protein to a cutting board to rest.

12 Place the vegetable mixture on grill grate surrounding the remaining protein. Close hood to continue cooking.

13 When unit beeps to signal the second protein is done cooking, open hood, transfer protein to a cutting board and rest for 5 minutes. Close hood and continue cooking vegetables.

14 When cooking is complete, open hood, remove vegetables from grill. If more time is desired,

Select GRILL and set to MED. Use arrows to right of display to set time to 5 to 8 minutes. Press

START/STOP to begin. Skip preheat by pressing

PREHEAT button.

15 When cooking and resting are complete, remove thermometers from chicken and pork. Slice and serve with vegetable mixture.

MAPLE PORK CHOPS WITH

BAKED SWEET POTATOES

INTERMEDIATE RECIPE

PREP: 10 MINUTES | PREHEAT: APPROX. 10 MINUTES

GRILL: BASED ON DESIRED DONENESS (APPROX. 25 MINUTES) | MAKES: 3 SERVINGS

INGREDIENTS

4 teaspoons maple syrup

3 tablespoons canola oil, divided

2 tablespoons Dijon mustard

Kosher salt as desired

Ground black pepper, as desired

4 bone-in pork chops (1 1 /

-inches thick,

6-8 ounces each)

2 large sweet potatoes, pierced several times with a fork, cut in half lengthwise

TOPPINGS (optional)

Butter

Cinnamon

Maple syrup

Pinch of cayenne pepper

DIRECTIONS

1 In a small bowl, prepare marinade by whisking together the maple syrup, 2 tablespoons oil,

Dijon mustard, salt, and pepper.

2 Place marinade and pork chops in a large resealable bag. Massage the outside of the bag to work the marinade over all parts of the pork chops, then place the bag in the refrigerator for at least 30 minutes and up to 3 hours. Remove pork chops from the refrigerator 15 minutes before cooking.

3 After pork chops are marinated, bush the cut sides of the sweet potatoes with remaining oil.

Plug both thermometers into unit. Insert grill grate in unit and close hood. Select GRILL and set temperature to MED.

4 Press THERMOMETER 1 button twice to select

MANUAL. Use left arrows to select 200°F. Press

START/STOP to begin preheating (preheating will take approximately 10 minutes).

5 Press the THERMOMETER 2 button. Use right arrows to choose PORK. Use left arrows to choose desired doneness.

6 While unit is preheating, insert Thermometer 1 into the center of the thickest part of the largest sweet potato. Insert Thermometer 2 horizontally into the center of the thickest part of the largest pork chop (see thermometer placement instructions on page 5).

26 Mains | Pork

7 When unit beeps to signify it has preheated, open hood and place pork chops on the left side of grill grate, firmly pressing down to maximize grill marks. Place potatoes on right side of grill grate, firmly pressing down to maximize grill marks. Close hood over thermometer cord to begin cooking.

8 Note: The potatoes do not need to be flipped.

When unit beeps and the display reads FLIP for

THERMOMETER 1, open hood, use silicon-tipped tongs to flip the the pork chops. Close hood to continue cooking.

9 When unit beeps to signal the first item is almost done cooking, open hood, transfer to a plate or cutting board to rest. Close the hood to continue cooking. When unit beeps again, repeat this process with the remaining food load and allow to rest for 5 minutes.

10 When resting is complete, remove thermometers from food. Serve pork chops with baked sweet potatoes and desired toppings.

Questions? ninjakitchen.com

CHICKEN-FRIED PORK

WITH CRISPY NEW POTATOES

INTERMEDIATE RECIPE

PREP: 10 MINUTES | PREHEAT: APPROX. 3 MINUTES | AIR CRISP: 24 MINUTES | MAKES: 4 SERVINGS

INGREDIENTS

1 1 /

pounds baby new potatoes, cut in quarters

1 medium yellow onion, peeled, cut in 1-inch pieces

1 tablespoon fresh rosemary, chopped

1 teaspoon fresh garlic, peeled, chopped

Kosher salt, as desired

Ground black pepper, as desired

2 tablespoons mustard

3 tablespoons honey

1 package (2.5 ounces) seasoned bread crumb coating mix

4 uncooked pork cutlets

(4–6 ounces each, 1 /

inch thick)

DIRECTIONS

1 In a mixing bowl, combine potatoes, onion, rosemary, garlic, salt, and pepper. Mix until evenly coated; set aside.

2 In a separate bowl, combine mustard and honey.

Place bread crumb coating in a shallow dish.

Coat each cutlet with honey-mustard mixture, then dredge in the bread crumb coating, pressing crumbs onto surface of the cutlets.

Then shake cutlets gently to remove any excess crumbs. Set cutlets aside.

3 Place air crisp basket in unit and close hood.

Select AIR CRISP, set temperature to 390°F and set time to 24 minutes. Press START/STOP to begin preheating (preheating will take approximately 3 minutes).

4 When unit beeps to signal it has preheated, place potato mixture in the basket. Close hood and cook for 10 minutes.

5 After 10 minutes, shake potatoes. Reinsert basket in unit and place breaded cutlets on top of the potato mixture. Close hood and cook for 7 minutes.

6 After 7 minutes, use silicone-tipped tongs to flip cutlets. Close hood and continue cooking for the remaining 7 minutes.

7 Cooking is complete when the cutlets have reached an internal temperature of 145°F or greater. Remove cutlets and potatoes from unit and serve.

28 Mains | Pork

BEEF ROAST WITH BAKED POTATOES

INTERMEDIATE RECIPE

PREP: 10 MINUTES | PREHEAT: APPROX. 10 MINUTES

ROAST: BASED ON DESIRED DONENESS (APPROX. 45 MINUTES) | MAKES: 2 SERVINGS

INGREDIENTS

4 medium russet potatoes, pierced several times with a fork (up to 1 1 /

-inches thick)

1 sirloin roast (2-3 pounds)

1 tablespoon canola oil, divided

Kosher salt, as desired

Ground black pepper, as desired

TOPPINGS (optional)

Butter

Sour cream

Sliced chives

Shredded cheese

DIRECTIONS

1 Plug both thermometers into unit. Insert pot into unit and close hood. Select ROAST and set temperature to 360°F.

2 Press THERMOMETER 1 button twice to select

MANUAL. Use the left arrows to select 200°F.

3 Press THERMOMETER 2 button. The unit will default to BEEF which is the correct setting for this recipe. Use the left arrows to choose desired doneness. Press START/STOP button to being preheating (preheating will take approximately

3 minutes).

4 While unit is preheating, brush roast on all sides with oil, then season with salt and pepper.

5 Insert Thermometer 1 horizontally into the center of the thickest part of the largest potato. Insert

Thermometer 2 horizontally into the center of the thickest part of the roast (see thermometer placement instructions on page 5).

6 When unit beeps to signify it has preheated, open hood and place roast and potatoes in pot. Close hood over thermometer cord to begin cooking.

7 When unit beeps and the display reads FLIP, open hood, use silicon-tipped tongs to flip item corresponding to the highlighted thermometer number. Close hood to continue cooking. When unit beeps again and display reads FLIP, repeat this process with remaining food load.

8 When unit beeps to signal the first item is almost done cooking, open hood, and transfer to a cutting board to rest. Close the hood to continue cooking. When unit beeps again, repeat this process with the remaining food load and allow to rest for 5 minutes.

9 When cooking and resting are complete, remove thermometers from food and slice roast. Serve roast with baked potatoes and desired toppings.

Questions? ninjakitchen.com

BEEF & TURKEY BURGERS

INTERMEDIATE RECIPE

PREP: 15 MINUTES | PREHEAT: APPROX. 10 MINUTES

GRILL: BASED ON DESIRED DONENESS (APPROX. 30 MINUTES) | MAKES: 4 SERVINGS

INGREDIENTS

1 pound ground turkey

1/4 cup bread crumbs

1/4 cup mayonnaise

Kosher salt, as desired

Ground black pepper, as desired

1 pound ground beef (80% lean)

4 slices American cheese

4 large burger buns

TOPPINGS (optional)

Tomato, sliced

Red onion, peeled, thinly sliced

Iceberg lettuce

Ketchup

Yellow mustard

DIRECTIONS

1 Plug both thermometers into unit. Insert grill grate in unit and close hood. Select GRILL.

The unit will default to HI, which is the correct temperature setting for this recipe.

2 Press THERMOMETER 1 button. Use right arrows to choose CHICKEN.

3 Press THERMOMETER 2 button. Use right arrows to choose BEEF. Use the left arrows to choose desired doneness. Press START/STOP button to being preheating (preheating will take approximately 10 minutes).

4 While unit is preheating prepare burgers. In a large bowl, add ground turkey, bread crumbs, mayonnaise, salt, and pepper and mix until combined. Separate mixture into 2 equal portions, then shape into patties, approximately

5-inches wide and 1-inch thick. Use your thumb to make a 1 /

-inch indent in the center of each patty (this will help the burgers keep their shape uniform during cooking).

5 Divide the ground beef into 2 equal portions, then shape into patties, approximately 5-inches wide and 1-inch thick. Use your thumb to make a

½-inch indent in the center of each patty. Season patties on both sides with salt and pepper.

6 Insert thermometer 1 horizontally into the center of the largest turkey burger and thermometer 2 horizontally into the center of the largest beef burger (see thermometer placement instructions on page 5).

30 Mains | Beef

7 When unit beeps to signify it has preheated, open hood and gently place turkey burgers on the left side of the grill grate, firmly pressing them down to maximize grill marks. Place beef burgers on the right side of the grill grate, firmly pressing down to maximize grill marks. Close the hood over thermometer cords to begin cooking.

8 When unit beeps and display reads FLIP, open hood, use a non-metal spatula to flip the burger corresponding to highlighted thermometer number. Close hood to continue cooking . When unit beeps again and display reads FLIP, repeat this process with remaining burgers.

9 When unit beeps to signal the first burgers are almost done cooking, open hood, add cheese, then remove burgers. Close hood to continue cooking remaining burgers. When unit beeps again, repeat this process with the remaining burgers.

10 If desired, toast buns directly on grill grate by selecting GRILL, setting temperature to HI, and setting time to 1 minutes. Enjoy burgers with condiments and toppings of choice.

Questions? ninjakitchen.com

SPICY SALMON WITH

PINEAPPLE SALSA

INTERMEDIATE RECIPE

PREP: 15 MINUTES | PREHEAT: APPROX. 10 MINUTES

GRILL: BASED ON DESIRED DONENESS (APPROX. 25 MINUTES) | MAKES: 2–4 SERVINGS

INGREDIENTS

2 tablespoons canola oil

1 /

cup plus 3 tablespoons fresh lime juice, divided

2 tablespoons fresh cilantro, chopped, divided

2 tablespoons raw agave nectar

2 tablespoons Cajun seasoning

1 teaspoon cumin

2–4 fresh salmon fillets, skin on (6–10 ounces each)

1 /

lime, thinly sliced

Kosher salt, as desired

Ground black pepper, as desired

3 fresh pineapple rings, cut in half (approx. 1-inch thick)

1 small red bell pepper, diced (approx. 1 cup)

1 small red onion, peeled, diced (approx. 1 /

cup)

1 small jalapeño pepper, finely diced

DIRECTIONS

1 In a small bowl, prepare marinade by adding oil,

3 tablespoons lime juice, 1 tablespoon cilantro, agave nectar, Cajun seasoning, and cumin. Stir until fully combined.

2 Season the salmon with salt and pepper, then place the salmon and marinade in a large resealable plastic bag. Massage the outside of the bag to work the marinade over all parts of the salmon, then place the bag in the refrigerator for

30 to 90 minutes to marinate. Remove salmon from refrigerator 10 minutes before cooking.

3 Plug both thermometers into unit. Insert grill grate in unit and close hood. Select GRILL and set temperature to MED.

4 Press THERMOMETER 1 button. Use right arrows to choose FISH. Use left arrows to choose desired doneness.

5 Press THERMOMETER 2 button. Use right arrows to choose FISH. Press START/STOP to begin preheating (preheating will take approximately

10 minutes).

6 While unit is preheating, remove salmon from marinade and insert each thermometer horizontally into the center of the two largest pieces of fish (see thermometer placement instructions on page 5).

32 Mains | Seafood

7 When unit beeps to signify it has preheated, open hood and place salmon fillets on left and right side of the grill grate, skin side down. Add 2 slices of lime to the top of each piece, then place the pineapple rings in the center of the grill grate. Close hood over thermometer cords to begin cooking.

Note that it is not necessary to flip the salmon or pineapple for this recipe.

8 When unit beeps to signal the first piece of salmon is almost done cooking, open hood and transfer salmon fillets to a cutting board to rest. Close the hood to continue cooking the remaining pieces.

When unit beeps again, repeat this process with the remaining salmon and pineapple.

9 While the salmon rests, prepare the salsa in a medium bowl by combining the remaining 1 /

cup lime juice, remaining 1 tablespoon cilantro, red bell pepper, onion, jalapeño, salt, and pepper.

10 Cut pineapple into 1 /

-inch pieces, add to the salsa, and toss to combine. When resting is complete, remove thermometers from salmon. Serve salmon topped with pineapple salsa.

Questions? ninjakitchen.com

SURF & TURF

INTERMEDIATE RECIPE

PREP: 10 MINUTES | PREHEAT: APPROX. 10 MINUTES

GRILL: BASED ON DESIRED DONENESS (APPROX. 20 MINUTES) | MAKES: 2–3 SERVINGS

INGREDIENTS

2–3 uncooked NY strip steaks (8-10 ounces each)

2–3 fresh lobster tails (4-5 ounces each)

2 tablespoons canola oil, divided

Kosher salt, as desired

Ground black pepper, as desired

1 metal skewers (6-inches long)

3 tablespoons melted butter, for dipping lobster

(optional)

DIRECTIONS

1 Evenly coat steaks and lobster tails on all sides with oil. Then season steaks liberally with salt and pepper.

2 Plug both thermometers into unit. Insert grill grate in unit and close hood. Select GRILL and set temperature to HI.

3 Press THERMOMETER 1 button. The unit will default to BEEF which is the correct setting for this recipe. Use the left arrows to choose desired doneness.

4 Press THERMOMETER 2 button. Use right arrows to select FISH. Use left arrows to choose desired doneness. Press START/STOP button to begin preheating (preheating will take approximately 10 minutes).

5 While unit is preheating, insert Thermometer 1 horizontally into the center of the thickest part of the largest steak (see thermometer placement instructions on page 5).

6 Insert Thermometer 2 horizontally into the center of the thickest part of the largest lobster tail (start from the fan-shaped end of the tail so that the tip of the thermometer is at the base).

Place the metal skewers through the center of the remaining lobster pieces to prevent curling while cooking.

Mains | Seafood

7 When unit beeps to signify it has preheated, open hood and gently place steaks on left side of grill grate, firmly pressing down to maximize grill marks. Place lobster tails on right side of grill grate. Close the hood over thermometer cords to begin cooking.

8 When unit beeps and the display reads FLIP, open hood, use silicon-tipped tongs to flip the protein corresponding to the highlighted thermometer number. Close hood to continue cooking. When unit beeps again and display reads FLIP, repeat this process with remaining protein.

9 When unit beeps to signal the first item is almost done cooking, open hood, transfer to a cutting board to rest. Close the hood to continue cooking.

When unit beeps again, repeat this process with the remaining protein and allow to rest for

5 minutes.

10 When cooking and resting are complete, remove thermometers and skewers from food. Remove shells from the lobster tails and serve with melted butter and steak.

MAPLE-GLAZED BUTTERNUT SQUASH

BEGINNER RECIPE

PREP: 15 MINUTES | PREHEAT: APPROX. 3 MINUTES | ROAST: 40–45 MINUTES | MAKES: 6–8 SERVINGS

INGREDIENTS

2 medium butternut squash, cut in half vertically, seeds removed

1 tablespoon plus 1 teaspoon vegetable oil

1 /

teaspoon ground black pepper

1 teaspoon kosher salt, divided

4 tablespoons brown sugar

4 tablespoons maple syrup

2 tablespoons unsalted butter, softened

2 teaspoons fresh thyme, for serving

DIRECTIONS

1 Rub the squash halves with vegetable oil, then season with pepper and 1 /

teaspoon salt.

2 Insert pot in unit and close hood. Select ROAST, set temperature to 375°F, and set time to 45 minutes.

Press START/STOP to begin preheating (preheating will take approximately 3 minutes).

3 When unit beeps to signify it has preheated, place the squash halves skin side down in the pot, with the flesh sides facing up. Close hood and cook for

20 minutes.

4 Meanwhile, mix the brown sugar, maple syrup, butter, and remaining 1 /

teaspoon salt in a small bowl.

5 After 20 minutes, use silicone-tipped tongs to flip the squash halves so the flesh sides face down.

Close hood and cook for 15 minutes.

6 After 15 minutes, flip the squash again so the flesh sides are up. Spoon the sugar mixture over the top of the squash. Close hood and cook for

5 minutes.

7 After 5 minutes, check on the squash. If more browning is desired, close hood and cook up to

5 more minutes, checking frequently.

8 When cooking is complete, transfer squash to a serving plate. Garnish with fresh thyme and serve immediately.

TIP If you'd like to cut back on the sugar in this recipe, reduce to 2 tablespoons.

TIP If your squash are too large, trim the sides off a bit in order to fit all 4 pieces in the pot.

Questions? ninjakitchen.com

VEGETABLE FLATBREAD

BEGINNER RECIPE

PREP: 15 MINUTES | PREHEAT: APPROX. 10 MINUTES | GRILL: 7–10 MINUTES | MAKES: 4–6 SERVINGS

INGREDIENTS

1 bag (1 pound) store-bought pizza dough

1 teaspoon olive oil

1 tablespoon extra virgin olive oil

1 teaspoon garlic, minced

1 /

cup yellow squash, thinly sliced

1 /

cup zucchini, thinly sliced

1 /

cup Parmesan cheese, grated

1 /

teaspoon crushed red pepper

1 /

cup fresh basil, chopped

DIRECTIONS

1 Remove pizza dough from the bag and place on a clean counter or cutting board. Use your hands to coat the dough with 1 teaspoon olive oil, then let dough rest for 15 minutes at room temperature.

2 Insert grill grate in unit and close hood. Select

GRILL, set temperature to HI, and set time to

10 minutes. Press START/STOP to begin preheating. (preheating will take approximately

10 minutes).

3 While unit is preheating, stretch out the dough into a rectangle roughly 9" x 6" in size.

4 When unit beeps to signify it has preheated, place dough on the grill grate. Close hood and cook for 3 minutes.

5 After 3 minutes, use silicone-tipped tongs to flip the dough. Close hood and cook for

1 more minute.

6 Next, add toppings. First, spread the extra virgin olive oil and minced garlic over the flatbread.

Then lay the squash and zucchini slices in rows, covering the entire flatbread. Finish by sprinkling the flatbread with grated Parmesan and crushed red pepper.

7 Close hood and cook for 3 more minutes.

8 After 3 minutes, check toppings for desired doneness, cooking up to 3 more minutes if desired.

9 When cooking is complete, garnish flatbread with basil and serve.

36 Sides & Apps

MEXICAN STREET CORN

BEGINNER RECIPE

PREP: 10 MINUTES | PREHEAT: APPROX. 10 MINUTES | GRILL: 12 MINUTES | MAKES: 6 EARS OF CORN

INGREDIENTS

6 ears corn, husks removed

3 tablespoons canola oil, divided

Kosher salt, as desired

Ground black pepper, as desired

1 1 /

cups cotija cheese, crumbled

1 /

cup mayonnaise

1 /

cup sour cream

3 limes, juiced

2 teaspoons garlic powder

2 teaspoons onion powder

1 /

cup cilantro, chopped, for serving

DIRECTIONS

1 Insert grill grate in unit and close hood. Select

GRILL, set temperature to MAX, and set time to

12 minutes. Press START/STOP to begin preheating (preheating will take approximately

10 minutes).

2 While unit is preheating, rub each ear of corn with 1 /

tablespoon canola oil, then season with salt and pepper as desired.

3 When unit beeps to signify it has preheated, place corn on grill grate. Close hood and grill for 6 minutes.

4 After 6 minutes, flip corn, then close hood and continue cooking for 6 more minutes.

5 Meanwhile, mix all remaining ingredients in a bowl.

6 When cooking is complete, remove corn and cover each ear liberally with mayonnaise mixture.

Garnish with cilantro, if desired, and serve.

If you don't care for cotija cheese, feta is a great alternative.

TIP For an easier-to-eat salad, cut the grilled corn off the cob, then combine with half the mayo mixture.

Questions? ninjakitchen.com

GRILLED APPLE TARTS

INTERMEDIATE RECIPE

PREP: 20 MINUTES | PREHEAT: APPROX. 10 MINUTES | GRILL: 9 MINUTES | MAKES: 8 SERVINGS

INGREDIENTS

2 teaspoons ground cinnamon

4 tablespoons granulated sugar

8 teaspoons brown sugar, divided

4 medium apples, thinly sliced

1 1 /

teaspoons lemon juice

1 /

teaspoon kosher salt

1 package (8 rounds) premade biscuit dough

Cooking spray

TIP Other fruits, such as pears, can be substituted for the apples.

DIRECTIONS

1 Combine cinnamon, granulated sugar, and brown sugar in a small mixing bowl and set aside.

2 In a medium mixing bowl, combine apples, lemon juice, salt, and 1 1 /

tablespoons cinnamon-sugar mixture. Mix until apples are evenly coated.

3 Separate biscuit dough and place on a piece of parchment paper or greased countertop. Use a rolling pin or your hands to form the pieces of dough into 5 x 4-inch ovals approximately

1 /

inch thick.

4 Insert grill grate and close hood. Select GRILL, set temperature to LO, and set time to 9 minutes.

Press START/STOP to begin preheating

(preheating will take approximately 10 minutes).

5 While unit is preheating, place 1 /

cup apple mixture on each oval of dough, leaving a 1 /

-inch space on either side, and a 1-inch space on the top and bottom.

6 Fold the sides up around the apple mixture, leaving an inch of apples exposed in the center.

Seal the top and bottom of the dough by pinching exposed portion firmly and twisting clockwise to form a canoe-like shape.

7 Coat each tart liberally with cooking spray and sprinkle with the remaining cinnamon-sugar mixture.

8 When unit beeps to signify it has preheated, place tarts on grill grate. Close hood and cook for 6 minutes.

9 When cooking is complete, remove tarts.

Serve immediately with vanilla ice cream or whipped cream.

Desserts

Grill Chart

INGREDIENT

POULTRY

Chicken breasts

Chicken, leg quarters

Chicken sausages, prepared

Chicken tenderloins

Chicken thighs

Chicken wings

Turkey burgers

BEEF

Burgers

Filet mignon

Flat iron or flank steak

Hot dogs

NY strip

Ribeye

Skirt

Steak tips

T-bone

PORK, LAMB & VEAL

Baby back ribs

Bacon

Lamb rack

Pork chops

Pork tenderloins

Sausages

Veal chops

Cooking Charts

TIP For less smoke, we recommend cleaning splatter shield after every use.

AMOUNT

Chart times are intended to cook poultry all the way through to an internal temperature of 165˚F

4 bone-in breasts (12–24 oz each)

6 boneless breasts (7–9 oz each)

3 bone-in leg quarters (12–14 oz each)

2 packages (8 sausages)

9 boneless tenderloins (2–3 oz each)

6 bone-in thighs (7–9 oz each)

6 boneless thighs (4–7 oz each)

2 1 /

lbs, bone-in (drumettes & flats)

6 patties ( 1 /

lb each), 1-inch thick

Chart times are intended to cook beef to medium doneness with an internal temperature of 145˚F

6 patties (up to 7 oz each), 1–1 1 /

inches thick

6 steaks (6–8 oz each), 1 1 /

–1 1 /

inches thick

1 steaks (18–24 oz each), 1–1 1 /

inches thick

9 hot dogs

4 steaks (10–12 oz each), 1 1 /

–1 1 /

inches thick

3 steaks (14–16 oz each), 1 1 /

inches thick

4 steaks (10–12 oz each), 3 /

–1 inch thick

2 lbs

2 steaks (14–18 oz each), 1 1 /

inches thick

Chart times are intended to cook pork, lamb & veal all the way through to an internal temperature of 145˚F

1 rack, divided in half (10–13 bones)

8 strips, thick cut

Full rack (8 bones)

4 thick-cut, bone-in chops (10–12 oz each)

6 boneless chops (8 oz each)

2 whole tenderloins (1–1 1 /

lbs each)

9 whole sausages (3–4 oz each)

6 bone-in chops (4–6 oz each)

HIGH

LOW

HIGH

LOW

HIGH

LOW

HIGH

MEDIUM

HIGH

TIP Use the Foodi® Smart Thermometer with the proteins in the charts below to cook to doneness without worrying about cooktimes.

TEMP COOK TIME INSTRUCTIONS

HIGH

18–22 mins

16–20 mins

26–31 mins

6–8 mins

8–11 mins

23–28 mins

10–12 mins

15–18 mins

11–13 mins

Flip halfway through cooking

Flipping not necessary

Flip halfway through cooking

Flipping not necessary

5–9 mins

12–15 mins

11–15 mins

3–5 mins

9–12 mins

12–14 mins

7–11 mins

13–16 mins

9–12 mins

20–22 mins

7–9 mins

20–25 mins

15–19 mins

14–17 mins

15–20 mins

7–10 mins

10–15 mins

Flipping not necessary

Flip halfway through cooking

Marinate as desired (see page 11 for inspiration)

Flip halfway through cooking

Flipping not necessary

Flip halfway through cooking

Questions? ninjakitchen.com

Grill Chart, continued

INGREDIENT

SEAFOOD

Cod or haddock

Flounder

Halibut

Oysters

Salmon

Scallops

Shrimp

Swordfish

Tuna

FROZEN POULTRY

Chicken breasts

Chicken thighs

Turkey burgers

FROZEN BEEF

Burgers

Filet mignon

NY strip

Ribeye

FROZEN PORK

Pork chops

Pork tenderloin

Sausage, uncooked

FROZEN SEAFOOD

Halibut

Salmon

Shrimp

FROZEN VEGGIE BURGERS

Veggie burgers 6 patties (4 oz each)

AMOUNT

Chart times are intended to cook seafood all the way through to an internal temperature of 145˚F

6 fillets (5–6 oz each)

3 fillets (5–6 oz each)

6 fillets (4–6 oz each)

6 fillets (6 oz each)

18 (1 1 /

lbs)

2 lbs jumbo (approx. 30 count)

2 steaks (11–12 oz each)

4 steaks (4–6 oz each)

Chart times are intended to cook poultry all the way through to an internal temperature of 165˚F

6 boneless breasts (7–9 oz each)

6 bone-in thighs (7–9 oz each)

6 patties (4–6 oz each)

Chart times are intended to cook beef all the way through to an internal temperature of 145˚F

6 patties (up to 7 oz each), 1 inch thick

6 steaks (6–8 oz each), 1 1 /

–1 1 /

inches thick

4 steaks (10–12 oz each), 1 1 /

–1 1 /

inches thick

3 steaks (14–16 oz each), 1 1 /

inches thick

Chart times are intended to cook pork all the way through to an internal temperature of 145˚F

6 boneless chops (8 oz each)

2 whole tenderloins (1 lb each)

9 whole sausages

Chart times are intended to cook seafood all the way through to an internal temperature of 145˚F

6 fillets (6 oz each)

6 fillets (4 oz each)

20 oz jumbo (approx. 30 count)

44 Cooking Charts

MEDIUM

LOW

MAX

HIGH

TEMP

MAX

MEDIUM

10–12 mins

15–20 mins

18–26 mins

18–24 mins

22–26 mins

22–28 mins

10–14 mins

14–16 mins

12–15 mins

3–4 mins

8–10 mins

TIP For less smoke, we recommend cleaning splatter shield after every use.

COOK TIME INSTRUCTIONS

8–12 mins

4–6 mins

6–10 mins

5–7 mins

12–15 mins

5–8 mins

1–3 mins

6–8 mins

Flipping not necessary

Shuck and place on grill, shell-side down

Flipping not necessary

Pat dry, season

Flipping not necessary

20–25 mins

28–32 mins

13–16 mins

Flip 2 or 3 times while cooking

Flip halfway through cooking, if desired

Flip 2 or 3 times while cooking

Flip halfway through cooking, if desired

Flipping not necessary

Flip halfway through cooking, if desired

Questions? ninjakitchen.com

Grill Chart, continued

AMOUNT INGREDIENT

VEGETABLES

Asparagus

Baby bok choy

Bell peppers

Broccoli

Brussels sprouts

Carrots

Cauliflower

Corn on the cob

Crimini mushrooms

Eggplant

Green Beans

Onions, white or red (cut in half)

Onions, white or red (sliced)

Portobella mushrooms

Squash or Zucchini

Tomatoes

FRUIT

Avocado

Bananas

Lemons & Limes

Mango

Melon

Pineapple

Stone fruit (such as peaches & plums)

BREAD & CHEESE

Bread (such as baguette or ciabatta)

Halloumi cheese

2 bunches

1 1 /

lbs

2 heads (1 3 /

4 lbs)

2 1 /

lbs

10 (2 lbs)

1 head (12–18 oz)

1 1 /

lbs

2 medium (16–24 oz)

24 oz

2–3 (24 oz)

6–10

Up to 3 avocados

6 spears (4–6 inches each)

6–8 slices or spears

4–6

12–16 inch loaf

24-36 oz

PREPARATION

Whole, trim stems

Cut in half lengthwise, season

Cut in quarters, season

Cut in 2-inch florets

Whole, trim stems

Peel, cut in 2-inch pieces, season

Cut in 2-inch florets

Whole ears, remove husks

Cut in half, season

Cut in 2-inch pieces, season

Trim stems, season

Peel, cut in half, season

Peel, cut in 1-inch slices, season

Remove stems, scrape out gills with spoon, season

Cut in quarters lengthwise, season

Cut in half, season

Cut in half, remove pit

Peel, cut in half lengthwise

Cut in half lengthwise, press down on grill grate

Skin and pit removed, press down gently on grill grate

Press down gently on grill grate

Cut in 2-inch pieces

Cut in half, remove pit, press down on grill grate

Hand-cut, 1 1 /

-inch slices, brushed with canola oil

Cut in 1-inch slices

Cooking Charts

MAX

TEMP

MAX

TIP For less smoke, we recommend cleaning splatter shield after every use.

COOK TIME INSTRUCTIONS

5–7 mins

9–13 mins

6–9 mins

10–12 mins

12–16 mins

12–14 mins

10–12 mins

10–13 mins

5–7 mins

10–12 mins

8–10 mins

10–12 mins

4–6 mins

7–9 mins

12–16 mins

8–10 mins

Flipping not necessary

Flip halfway through cooking

Flipping not necessary

Flip halfway through cooking

Flipping not necessary

Flip halfway through cooking

Flipping not necessary

Flip halfway through cooking

Flipping not necessary

Flip halfway through cooking

Flipping not necessary

4–5 mins

3 mins

4 mins

4–6 mins

7–10 mins

10–12 mins

2–3 mins

2–4 mins

Flipping not necessary

Remove using silicone tipped tongs or spatula

Flipping not necessary

Flip gently several times during cooking

Flipping not necessary

Questions? ninjakitchen.com

Air Crisp Chart

INGREDIENT

VEGETABLES

Asparagus

Beets

Bell peppers (for roasting)

Broccoli

Brussels sprouts

Butternut squash

Carrots

Cauliflower

Corn on the cob

Green beans

Kale (for chips)

Mushrooms

Potatoes, russet

Potatoes, sweet

AMOUNT

2 bunches

8 small

4–5 small peppers

2 heads (1–1 1 /

lbs)

2 lbs

3 lbs

2 lbs

2 heads (1–1 1 /

lbs)

6 ears

2 lbs

8 cups, packed

1 1 /

lbs

3 lbs

2 lbs

5 whole (6–8 oz)

1 1 /

lbs

6 whole (6–8 oz)

2 1 /

lbs

PREPARATION

Whole, trim stems

Whole

Cut in 1-inch florets

Cut in half, remove stems

Cut in 1-inch pieces

Peel, cut in 1-inch pieces

Cut in 1-inch florets

Whole ears, remove husks

Trim

Tear in pieces, remove stems

Rinse, cut in quarters

Cut in 1-inch wedges

Hand-cut fries*, thin

Hand-cut fries*, thick

Pierce with fork 3 times

Cut in 1-inch chunks

Pierce with fork 3 times

Cut in quarters lengthwise, then cut in 1-inch pieces Zucchini

POULTRY

Chicken breasts

Chicken thighs

3 breasts ( 3 /

–1 1 /

lbs each)

4 breasts ( 1 /

– 3 /

lb each)

6 thighs (6–10 oz each)

6 thighs (4–8 oz each)

2 1 /

lbs (drumettes & flats)

Bone in

Boneless

Bone in

Boneless

Bone in Chicken wings

* After cutting potatoes, allow raw fries to soak in cold water for at least 30 minutes to remove unnecessary starch. Pat fries dry.

The drier the fries, the better the results.

48 Cooking Charts

TOSS IN OIL

2 tsp

None

1 Tbsp

2 Tbsp

1 Tbsp

None

1 Tbsp

1–3 Tbsp, canola

None

1 Tbsp

None

1 Tbsp

Brushed with oil

1 1 /

Tbsp

TEMP

390°F

300°F

390°F

400°F

390°F

375°F

390°F

COOK TIME

12–14 mins

45–60 mins

20–25 mins

12–16 mins

15–18 mins

26–28 mins

18–22 mins

20–25 mins

11–15 mins

11–13 mins

10–12 mins

11–13 mins

25–30 mins

22–26 mins

24–29 mins

38–45 mins

20–25 mins

30–35 mins

16–19 mins

25–35 mins

20–24 mins

25–30 mins

16–18 mins

22–26 mins

For best results, shake or toss often.

We recommend frequently checking your food and shaking or tossing it to ensure desired results.

Use these cook times as a guide, adjusting to your preference.

Shake your food

OR

Toss with silicone-tipped tongs

Questions? ninjakitchen.com

Air Crisp Chart, continued

AMOUNT INGREDIENT

PORK & LAMB

Bacon

Pork chops

Pork tenderloins

Sausages

FROZEN FOODS

Chicken cutlets

Chicken nuggets

Fish fillets

Fish sticks

French fries

Mozzarella sticks

Pot stickers

Pizza rolls

Popcorn shrimp

Sweet potato fries

Tater tots

5 strips, cut in half

3 thick-cut, bone-in chops (10–12 oz each)

6 boneless chops (8 oz each)

2 tenderloins (1–1 1 /

lbs each)

6 sausages

6 cutlets

2 boxes (24 oz)

8 fillets, breaded

30 fish sticks (22 oz; approx. 2 boxes)

1 lb

2 1 /

lbs

2 boxes (11 oz)

1 bag (20 oz, 20 count)

1 large bag (40 oz, approx. 40 count)

1 1 /

boxes (approx. 24 oz)

1 bag (approx. 24 oz)

None

PREPARATION

None

Bone in

Boneless

Whole

50 Cooking Charts

None

TOSS IN OIL

None

Brush with oil

None

TEMP

350°F

375°F

390°F

350°F

360°F

375°F

390°F

375°F

360°F

COOK TIME

5–8 mins

17–20 mins

14–20 mins

25–35 mins

9–11 mins

18–21 mins

11–14 mins

14–16 mins

13–16 mins

18–22 mins

25–30 mins

10–12 mins

12–15 mins

10–13 mins

20–24 mins

15–18 mins

For best results, shake or toss often.

We recommend frequently checking your food and shaking or tossing it to ensure desired results.

Use these cook times as a guide, adjusting to your preference.

Shake your food

OR

Toss with silicone-tipped tongs

Questions? ninjakitchen.com

Dehydrate Chart

INGREDIENTS

FRUITS & VEGETABLES

Apples

Asparagus

Bananas

Beets

Eggplant

Fresh herbs

Ginger root

Mangoes

Mushrooms

Pineapple

Strawberries

Tomatoes

MEAT, POULTRY, FISH

Beef jerky

Chicken jerky

Turkey jerky

Salmon jerky

PREPARATION

Cut in 1 /

-inch slices, remove core, rinse in lemon water, pat dry

Cut in 1-inch pieces, blanch

Peel, cut in 3 /

-inch slices

Peel, cut in 1 /

-inch slices

Peel, cut in 1 /

-inch slices, blanch

Rinse, pat dry, remove stems

Cut in 3 /

-inch slices

Peel, cut in 3 /

-inch slices, remove pit

Clean with soft brush (do not wash)

Peel, cut in 3 /

– 1 /

-inch slices, remove core

Cut in half or in 1 /

-inch slices

Cut in 3 /

-inch slices; blanch if planning to rehydrate

Cut in 1 /

-inch slices, marinate overnight

Cut in 1 /

-inch slices, marinate overnight

Cut in 1 /

-inch slices, marinate overnight

Cut in 1 /

-inch slices, marinate overnight

TEMP

135°F

150°F

52 Cooking Charts

DEHYDRATE TIME

6–8 hours

4 hours

6 hours

6–8 hours

5–7 hours

3–5 hours

Questions? ninjakitchen.com

XL GRILL

DUAL THERMOMETER

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DG600Series_IG_15Recipe_MP_Mv1

FOODI and NINJA are registered trademarks of SharkNinja Operating LLC.

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Key features

500° grilling chamber for fast, juicy, char-grilled results
Cyclonic air circulates rapidly around food for even cooking
Dual Foodi® Smart Thermometers monitor internal temperature for perfect doneness
Smart Cook System Deluxe auto shuts off when food is done
Can grill, air fry, pressure cook, and more
15+ mouthwatering recipes included
Compatible with Ninja Foodi® Accessory Kit (sold separately)
Brushed stainless steel finish

Frequently asked questions

Insert the thermometer horizontally into the thickest part of the meat, making sure the tip is inserted straight into the center and not angled toward the bottom or top.

No, do not use the thermometer with frozen protein or for cuts of meat thinner than 1 inch.

Use the Smart Cook System Deluxe to select your cooking function, cooking temperature, protein type, and desired level of doneness for each protein.

Meat keeps cooking when you remove it from the grill. Allow protein to carry-over cook and rest for 3–5 minutes after removing it from the grill.

The Ninja Foodi® Accessory Kit (sold separately) includes a roasting rack, baking pan, and crisping basket.