Ninja Double Stack XL Schnellstartanleitung Seite 18

2 Wings – 2 Ways
Buffalo & BBQ
PREP: 5 minutes | COOK: 40 minutes | MAKES: 6-8 servings
Ingredients
2kg fresh chicken wings
2 tablespoons vegetable oil
Sea salt and ground black
pepper, as desired
100g prepared buffalo sauce (or
sauce of choosing)
100g BBQ sauce (or sauce of
choosing)
34 NINJA® FOODI® XL 2-DRAWER AIR FRYER
Dual Zone Meal
Beginner Recipe
2 crisper plates
Directions
1 Insert a crisper plate in the bottom of each drawer.
2 In a large bowl, toss chicken wings with oil, salt and
pepper. Divide the wings evenly between the ZONE 1
and ZONE 2 drawers. Insert both drawers into unit.
3 Select ZONE 1, then using the dial select AIR FRY.
Set temperature to 200°C and set time to 40
minutes. Select MATCH and then press START/STOP
to begin cooking (unit will automatically set ZONE 2
to match ZONE 1).
4 When 20 minutes remain, remove both drawers,
and shake in a back-and-forth motion to toss wings.
Insert drawers back into unit to continue cooking.
Repeat this step when 7 minutes remain.
5 When cooking is complete, ensure wings are to
desired crispiness and reach an internal temperature
of 75°C by using an external thermometer. Place
wings into two separate bowls and toss half with
buffalo sauce and the second half with BBQ sauce.
Serve while hot.
NOTE: Be careful of hot oil collecting in drawers
as the chicken wings cook and the fat renders.
Honey Mustard Marinated
Salmon with Crispy
Smashed Dill Potatoes
PREP: 5 minutes | MARINATE: 30 minutes | COOK: 30 minutes
MAKES: 4 servings
Ingredients
1 1/2 tablespoons vegetable oil,
divided
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons honey
2 garlic cloves, peeled, minced,
divided
Zest of 1 lemon
Sea salt and ground black
pepper, as desired
4 salmon fillets (120g each)
750g baby potatoes
40g butter, melted
2 tablespoons dill, finely
chopped
1 spring onion, sliced, to serve
Lemon wedges, to serve
NOTE:
When cooking a protein in a
single zone, place the plate in the
upper position for best results.
Dual Zone Meal
Intermediate Recipe
2 crisper plates
1 Stacked meal rack
Directions
1 Insert a crisper plate in the ZONE 1 drawer in the
upper position. Insert the second crisper plate in the
lower position in the ZONE 2 drawer.
2 In a medium bowl, combine 1/2 tablespoon oil with
Dijon mustard, honey, 1 minced garlic clove, lemon
zest, salt and pepper. Add salmon fillets to the bowl
and evenly coat in marinade. Cover and marinate in
the refrigerator for 30 minutes.
3 After 30 minutes, place salmon in ZONE 1 drawer and
brush with any remaining marinade. Insert drawer into
ZONE 1.
4 In a medium bowl, toss baby potatoes with remaining
oil, salt and pepper. Add the potatoes to the ZONE 2
drawer and insert drawer into ZONE 2.
5 Select ZONE 1, then using the dial select AIR FRY.
Set temperature to 200°C and set time to 12 minutes.
Select ZONE 2, then using the dial select AIR FRY.
Set temperature to 200°C and set time to 30 minutes.
Select SYNC and then press START/STOP to begin
cooking (Zone 1 will read HOLD until it's time to start
cooking).
6 While the salmon and potatoes cook, whisk together
melted butter, dill, remaining minced garlic and salt in
a small bowl. Set aside.
7 When 17 minutes remain, remove ZONE 2 drawer and
shake in a back-and-forth motion to toss potatoes.
Reinsert drawer into unit to continue cooking.
8 When 10 minutes remain, remove ZONE 2 drawer.
Transfer potatoes to a board and with the bottom of
a cup, lightly smash each potato to flatten and break
the skin. Brush dill butter on both sides and gently
add potatoes back to the drawer. Reinsert drawer to
unit to continue cooking.
9 When cooking is complete serve salmon fillets with
smashed dill potatoes, spring onions and lemon
wedges.
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