9ninjakitchen.comNINJA® AIR FRYER8
INGREDIENTS
PREPARATION
TEMP DEHYDRATE TIME
FRUITS & VEGETABLES
Apples Core removed, cut in 3mm slices, rinsed in lemon water, patted dry 135°F 7–8 hours
Asparagus Cut in 2.5cm pieces, blanch 135°F 6–8 hours
Bananas Peeled, cut in 3mm slices 135°F 8–10 hours
Beets Peeled, cut in 3mm slices 135°F 6–8 hours
Eggplant Peeled, cut in 6mm slices, blanch 135°F 6–8 hours
Fresh Herbs Rinsed, patted dry, stems removed 135°F 4 hours
Ginger root Cut in 3mm slices 135°F 6 hours
Mangoes Peeled, cut in 3mm slices, pit removed 135°F 6–8 hours
Mushrooms Cleaned with soft brush (do not wash) 135°F 6–8 hours
Pineapple Peeled, cored, cut in 3mm–1.25cm slices 135°F 6–8 hours
Strawberries Cut in half or in 1.25cm slices 135°F 6–8 hours
Tomatoes Cut in 3mm slices or grated; steam if planning to rehydrate 135°F 6–8 hours
MEAT, POULTRY, FISH
Beef Cut in 6mm slices, marinated overnight (refer to Beef Jerky recipe page 13) 150°F 5–7 hours
Chicken Cut in 6mm slices, marinated overnight (refer to Beef Jerky recipe page 13) 150°F 5–7 hours
Turkey Cut in 6mm slices, marinated overnight (refer to Beef Jerky recipe page 13) 150°F 5–7 hours
Salmon Cut in 6mm slices, marinated overnight (refer to Beef Jerky recipe page 13) 150°F 3–5 hours
Dehydrate Chart
TIPS & TRICKS
1 Use a kitchen mandolin slicer to slice fruits and vegetables to a consistent, thin size.
2 In most cases, fruits and vegetables should be sliced as thin as possible without
falling apart.
3 Some fruits, like apples and pears, will oxidize and should be soaked for 5 minutes
in water with a squeeze of lemon juice. This will help them retain their color while
they dehydrate.
4 Fruits and vegetables should be patted as dry as possible before being loaded into
the dehydrator.
5 Lay raw food flat on bottom of basket and crisper plate. Food should be placed close
together to optimize space but individual pieces should not overlap or be stacked.
6 Most fruits and vegetables take between 6 and 8 hours (at 135°F) to dehydrate.
When trying a new food load, start checking doneness at 6 hours and monitor
until it is cooked to your liking.
7 To maximize longevity, store dehydrated food at room temperature in an airtight
container for up to 2 weeks.
8 When dehydrating meats and fish, it is recommended to Roast at 330°F for
1 minute as a final step in order to fully pasteurize the food.
9 For jerky, the longer you dehydrate it, the crispier it will be.
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