Speedi Rapid Cooker SF301
- Taille
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- Watts
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- Idéal pour
- Air fryer, vapeur, cuisson au four, gril et sautage : 12 fonctions dans un appareil
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Modèles: 1
| Modèle | Taille | Watts | Idéal pour |
|---|---|---|---|
| Speedi Rapid Cooker SF301 | — | — | Air fryer, vapeur, cuisson au four, gril et sautage : 12 fonctions dans un appareil |
Préchauffer 3 minutes. En mode Air Fry, préchauffez 3 minutes. En mode Speedi Cook avec vapeur, ne préchauffez pas : ajoutez l'eau, puis les aliments et appuyez sur Start.
Coupe recommandée par aliment. Les lignes marquées Ninja Speedi-optimisé reflètent des ajustements propres à Ninja Speedi.
| Aliment | Temp. | Temps | Remarques |
|---|---|---|---|
| Blanc de PouletFrais · Boneless, skinless — small (5–7 oz / 140–200 g) | 375°F / 190°C | 10–12 min | Single layer, not touching. |
| Blanc de PouletFrais · Boneless, skinless — medium (8–10 oz / 225–285 g) | 375°F / 190°C | 12–16 minNinja Speedi-optimisé | In Air Fry mode: standard times apply. In Speedi Cook mode (steam + crisp): 15 min at 375°F produces juicier results — steam prevents drying. |
| Cuisses de PouletFrais · Bone-in, skin-on (6–8 oz / 170–225 g each) | 380°F / 195°C | 22–28 min | Skin side up for last 5 min to crisp. |
| Ailes de PouletFrais · Drumettes & flats, separated | 400°F / 205°C | 18–22 min | Smaller pieces cook faster; check at 18 min. |
| SaumonFrais · Fillet — standard (1–1.5 in / 2.5–4 cm thick, 6 oz / 170 g) | 390°F / 200°C | 9–12 min | Skin-side down; no flip needed. |
| SaucissesFrais · Bratwurst / Italian sausage (3–4 oz / 85–115 g each) | 360°F / 180°C | 15–18 min | Score once so they don't burst; lower temp prevents casings from bursting. |
| Pommes de TerreFrais · Cubed — 1 in / 2.5 cm pieces | 400°F / 205°C | 14–18 min | Toss in oil and salt; shake halfway. |
| Frites SurgeléesFrais · Standard-cut frozen fries (½ in / 13 mm) | 400°F / 205°C | 14–18 minNinja Speedi-optimisé | Use Air Fry mode (not Speedi Cook) for frozen fries. Shake at 7 and 14 min. |
| SteakFrais · Ribeye / NY strip — 1 in / 2.5 cm thick | 400°F / 205°C | 10–14 min | 6–7 min each side for medium-rare (130–135°F); add 2 min for medium. |
| Bacon / LardonsFrais · Regular-cut bacon (thin, ≈ 1/16 in) | 370°F / 190°C | 8–10 min | No flip needed in most basket fryers — air circulates over and under. |
| Côtes de PorcFrais · Boneless — thick (1+ in / 25+ mm) | 400°F / 205°C | 12–15 min | Check internal temp at 12 min. |
| BurgersFrais · Quarter-pound patty (4 oz / 115 g, ¾ in thick) | 375°F / 190°C | 10–14 min | Flip at halfway; well-done = 160°F internal. |
| Pilons de PouletFrais · Standard drumstick (3–4 oz / 85–115 g each) | 400°F / 205°C | 20–25 min | Skin side down first; flip skin side up for last 8 min to crisp. |
| Boulettes de ViandeFrais · Medium — 1.5 in / 4 cm diameter (≈ 1.5 oz / 42 g each) | 400°F / 205°C | 11–13 min | Shake at 6 min. Pork/beef blend must reach 160°F. |
| CrevettesFrais · Large — 21–30 count per pound (peeled, deveined) | 400°F / 205°C | 7–9 min | Flip at 4 min. Remove before they curl into a tight O — that means overcooked. |
| TilapiaFrais · Standard fillet (½–¾ in / 13–19 mm thick, 5–6 oz / 140–170 g) | 400°F / 205°C | 8–11 min | Flip carefully at halfway; tilapia is delicate. |
| BrocoliFrais · Small florets (1–1.5 in / 2.5–4 cm) | 390°F / 200°C | 8–12 minNinja Speedi-optimisé | Speedi Cook mode: 10 min at 375°F with ½ cup water in the tray produces tender-crisp broccoli without oil. Air Fry mode: 8–12 min at 390°F with light oil spray for charred edges. |
| Choux de BruxellesFrais · Halved Brussels sprouts (cut side down) | 400°F / 205°C | 12–16 min | Start cut-side down for the best caramelized flat face; flip at 8 min. |
| AspergesFrais · Medium spears (standard, ¼–½ in / 6–13 mm diameter) | 400°F / 205°C | 7–10 min | Toss or flip at halfway; single layer only. |
| Patate DouceFrais · Cubed — 1 in / 2.5 cm pieces | 390°F / 200°C | 12–16 min | Toss with oil and seasoning; shake basket at halfway. |
| TofuFrais · Extra-firm tofu, cubed (¾–1 in / 2–2.5 cm) | 400°F / 205°C | 14–18 min | Shake at 7 min. Golden and chewy outside, tender inside. |
| Hot DogsFrais · Standard beef or pork hot dog (1.5–2 oz / 42–55 g) | 390°F / 200°C | 5–7 min | Score diagonal slits before cooking for better browning and snap. |
| Pain de ViandeFrais · Mini loaves (4 oz / 115 g each, about 1 in thick) | 375°F / 190°C | 18–22 min | Shape into equal-size loaves for even cooking. Check internal temp at 18 min. |
| Nuggets de Poulet SurgelésFrais · Standard frozen nuggets (0.5–0.75 oz / 14–21 g each) | 400°F / 205°C | 8–11 min | Shake or flip at halfway. Single layer only for maximum crispiness. |
| Pizza SurgeléeFrais · Personal / single-serve frozen pizza (6–8 in diameter) | 375°F / 190°C | 8–12 min | Place directly on basket grate or parchment with holes. Check at 8 min; cheese should be bubbly and edges golden. |
| Croquettes de Pommes de TerreFrais · Standard frozen tater tots | 400°F / 205°C | 12–16 min | Shake basket at halfway. Single layer for crispiest results; one layer deep maximum. |
| Maïs en ÉpiFrais · Full ear of corn (husked, 8–9 in / 20–23 cm) | 400°F / 205°C | 12–16 min | Brush with oil or butter before cooking. Turn once at halfway for even charring. |
| ChampignonsFrais · Halved button or cremini mushrooms | 400°F / 205°C | 7–10 min | Cut-side down first for better browning; flip at halfway. |
| Blanc de DindeFrais · Boneless turkey breast roast — small (1–2 lb / 450–900 g) | 350°F / 175°C | 40–55 min | Lower temp allows center to reach 165°F before exterior dries. Verify temp in thickest spot. |
| CabillaudFrais · Standard fillet (¾–1 in / 19–25 mm thick, 5–7 oz / 140–200 g) | 380°F / 195°C | 10–14 min | Flip gently with a wide spatula; cod is delicate. Use parchment to prevent sticking. |
| Bâtonnets de PoissonFrais · Standard frozen fish sticks (0.6–0.9 oz / 17–25 g each) | 400°F / 205°C | 8–12 min | Cook from frozen — do not thaw. Single layer only for maximum crispiness. Flip at halfway. |
| Noix de Saint-JacquesFrais · Large sea scallops — U-10 to U-15 (1.5–2 oz / 42–55 g each) | 400°F / 205°C | 7–10 min | Space each scallop apart; do not crowd. Check at 7 min — overcooked scallops turn rubbery. |
| Côtelettes d'AgneauFrais · Loin chop — 1 in / 2.5 cm thick | 400°F / 205°C | 10–14 min | Medium-rare at 130–135°F. USDA minimum 145°F with 3-min rest. |
| Travers de PorcFrais · Pre-braised or pressure-cooked ribs (finishing/crisping step) | 380°F / 195°C | 8–12 min | Pre-cook ribs until tender first (pressure cooker 15 min, or oven 300°F 2 hrs), then air fry to caramelize. Brush with BBQ sauce in last 3–5 min. |
| CourgettesFrais · Sticks / batons — ½ in / 13 mm thick | 400°F / 205°C | 10–13 min | Flip once; edges should be golden. Dry thoroughly after salting. |
| CarottesFrais · Carrot coins — ½ in / 13 mm thick | 380°F / 195°C | 14–18 min | Shake at 8 min. Cut uniformly so all pieces finish together. |
| Haricots VertsFrais · Whole fresh green beans (trimmed) | 400°F / 205°C | 8–12 min | Shake at 5 min. Done when bright green with slight char spots and tender-crisp bite. |
| Chou-fleurFrais · Small florets (1–1.5 in / 2.5–4 cm) | 400°F / 205°C | 10–14 min | Shake at 6 min. Cut surfaces turn deep golden; interior becomes tender. |
| Œufs DursFrais · Hard-boiled — fully set yolk | 250°F / 120°C | 15–17 min | Ice bath immediately after. Yolk is firm throughout. Peels very easily. |
| Bâtonnets de MozzarellaFrais · Standard frozen mozzarella sticks (0.75–1 oz / 21–28 g each) | 390°F / 200°C | 6–9 min | Cook from fully frozen — do NOT thaw. Check at 6 min. Remove before cheese leaks. |
| Aiguillettes de PouletFrais · Breaded chicken tenders (homemade panko) | 390°F / 200°C | 12–15 min | Spray both sides with oil before and after flip for even golden crust. |
| Filet Mignon de PorcFrais · Whole tenderloin — standard (1–1.25 lb / 450–565 g) | 400°F / 205°C | 22–28 min | Check at 22 min; pull at 140°F and rest 3 min for carryover to 145°F. |
| Tranche de JambonFrais · Standard ham steak (½–¾ in / 13–19 mm thick) | 380°F / 195°C | 8–11 min | Flip once; brush with glaze in last 2–3 min if desired. |
| Pilons de DindeFrais · Standard turkey leg (1–1.5 lb / 450–680 g) | 375°F / 190°C | 35–45 min | Sear skin side down first; flip at 20 min. Verify 165°F near the bone. |
| Poulet de CornouaillesFrais · Cornish hen — halved (about 0.75–1 lb / 340–450 g per half) | 375°F / 190°C | 25–35 min | Halving allows both sides to get direct heat; verify 165°F at thickest breast point. |
| Rondelles d'Oignon SurgeléesFrais · Standard frozen onion rings (breaded, 0.75–1 oz / 21–28 g each) | 400°F / 205°C | 8–11 min | Cook from frozen — single layer only. Flip at halfway for even crispiness. |
| Rouleaux de Printemps SurgelésFrais · Standard frozen spring rolls (2–3 oz / 55–85 g each) | 385°F / 195°C | 10–14 min | Turn at halfway; slightly lower temp prevents burning the ends. |
| FalafelsFrais · Homemade falafel balls (1.5 in / 4 cm diameter) | 375°F / 190°C | 14–18 min | Spray generously with oil before cooking and after flip. Done when deep golden-brown. |
| HalloumiFrais · Sliced halloumi (½ in / 13 mm thick) | 400°F / 205°C | 8–11 min | No oil needed — halloumi has enough fat. Flip once; done when golden with slight char lines. |
| PoivronsFrais · Strips (½ in / 13 mm wide, 3 in / 7 cm long) | 400°F / 205°C | 8–12 min | Shake at 5 min. Strips soften and char at the edges for a sweet, roasted flavor. |
| AubergineFrais · Rounds — ½ in / 13 mm thick | 400°F / 205°C | 10–14 min | Salt and drain 15 min first; pat dry. Spray both sides with oil; flip once. |
| Pommes de Terre GrenailleFrais · Halved baby potatoes (cut side down) | 400°F / 205°C | 14–18 min | Start cut-side down for a caramelized flat face; flip skin-side down for last 6 min. |
| Filets de Poisson SurgelésFrais · Standard fillet (4–6 oz) | 400°F / 205°C | 12–15 min | Cook straight from frozen; no thawing needed. |
| Burritos SurgelésFrais · Standard burrito (5 oz) | 360°F / 180°C | 15–18 min | Cook from frozen; flip once for even crisping. |
| Rouleaux aux Œufs SurgelésFrais · Standard egg roll (2–3 oz) | 380°F / 195°C | 12–15 min | Cook from frozen; flip for even crunch. |
| Raviolis Chinois SurgelésFrais · Standard potsticker (0.75–1 oz each) | 380°F / 195°C | 10–13 min | Lightly oil the basket; cook from frozen. |
| Rouleaux de PizzaFrais · Standard pizza rolls (20 count) | 380°F / 195°C | 6–8 min | Shake basket at halfway mark for even crisping. |
| Galettes de Pommes de TerreFrais · Frozen hash brown patties | 400°F / 205°C | 12–16 min | Cook straight from frozen; flip once for crispy both sides. |
| Poulet EntierFrais · Small whole chicken (3–4 lb) | 360°F / 180°C | 55–65 min | Breast-side down first; flip halfway for crispy skin all over. |
| Saucisses de PouletFrais · Precooked / smoked chicken sausage | 375°F / 190°C | 8–11 min | Already cooked through — just heating and crisping the casing. |
| Courge GlandFrais · Halved acorn squash | 375°F / 190°C | 25–35 min | Place cut-side up; fill cavity with butter and brown sugar if desired. |
| Courge ButternutFrais · Cubed (1-inch pieces) | 390°F / 200°C | 16–20 min | Shake basket halfway through for even browning. |
| Bananes PlantainFrais · Ripe plantains (yellow/black skin) — sweet | 375°F / 190°C | 10–14 min | Slice ½ inch thick on the diagonal; toss with a little oil. |
| GomboFrais · Breaded fried okra (cornmeal coated) | 390°F / 200°C | 10–14 min | Spray lightly with oil for a crispy cornmeal crust. |
| Galettes de CrabeFrais · Homemade crab cakes (3–4 oz / 85–115 g each, ¾ in thick) | 375°F / 190°C | 10–14 min | Refrigerate formed cakes 30 min before cooking so they hold together. Spray both sides with oil. |
| Queue de HomardFrais · Medium tail (6 oz / 170 g, shell-on) | 380°F / 195°C | 7–9 min | Butterfly and broil-finish: cook meat-side up without flipping. Brush with garlic butter at start. |
| CalamarsFrais · Breaded calamari rings (homemade, ¼–⅜ in / 6–10 mm thick) | 400°F / 205°C | 8–11 min | Spray both sides with oil before and after flip for a golden crust. Done when rings are firm and coating is crispy. |
| Corn Dogs SurgelésFrais · Full-size frozen corn dog (2.67 oz / 75 g each) | 390°F / 200°C | 8–11 min | Cook from frozen; turn once for even browning. Cornbread coating should be golden. |
| Jalapeños Farcis SurgelésFrais · Standard breaded frozen jalapeño poppers (0.75–1 oz / 21–28 g each) | 390°F / 200°C | 6–9 min | Cook from fully frozen — never thaw. Check at 6 min; breading should be golden. |
| Rôti de BœufFrais · Eye of round / bottom round — small (1.5–2 lb / 680–900 g) | 360°F / 180°C | 35–45 min | Pull at 125–130°F for medium-rare; rest 15 min. USDA minimum 145°F for whole-muscle beef roast. |
| Cuisses Entières de PouletFrais · Standard leg quarter (10–12 oz / 285–340 g) | 375°F / 190°C | 30–38 min | Start skin-side down; flip skin-side up for the last 15 min to crisp. Verify 165°F near the hip joint. |
| BetteravesFrais · Cubed beets — ½-inch pieces (peeled) | 400°F / 205°C | 18–22 min | Toss with oil and salt; shake at halfway. Edges caramelize to a deep ruby-red. |
| PanaisFrais · Parsnip batons (½ in / 13 mm wide, 3 in / 7 cm long, peeled) | 390°F / 200°C | 14–18 min | Toss with oil and honey; flip once for caramelized edges. |
| Chips de Chou KaleFrais · Standard kale chips (2–3 in / 5–7 cm torn pieces, curly kale) | 375°F / 190°C | 5–8 min | Watch closely — kale chips go from perfect to burnt in 60 seconds. Done when crispy and dry. |
| Chips de PommeFrais · Thin-sliced apple rings (⅛ in / 3 mm, mandoline or very sharp knife) | 300°F / 150°C | 15–20 min | Core removed; no peeling needed. Low temp dehydrates rather than burns. Done when dry and crisp, not soft. |
| DonutsFrais · Canned biscuit dough donuts (1.6 oz / 45 g each, cut with a bottle cap) | 350°F / 175°C | 5–7 min | Flip once; done when light golden-brown. Glaze or cinnamon-sugar immediately after while warm. |
| ChurrosFrais · Homemade piped churros (½ in / 13 mm diameter, 4–6 in / 10–15 cm long) | 375°F / 190°C | 10–13 min | Spray generously with oil before and after flip. Done when golden-brown and firm. Roll in cinnamon-sugar immediately. |
| BrowniesFrais · Box mix brownies in a 6-inch round pan | 325°F / 165°C | 18–24 min | Use a 6-inch oven-safe pan. Check at 18 min with a toothpick; fudgy brownies should have moist crumbs, not wet batter. |
| Pain à l'AilFrais · Sliced French bread with garlic butter | 350°F / 175°C | 4–6 min | Place slices butter-side up. Watch closely after 4 min — bread can go from golden to burnt quickly. |
| QuesadillaFrais · Standard flour tortilla (8-inch) with cheese | 370°F / 190°C | 4–6 min | Fold the tortilla in half or use two small tortillas. Flip carefully at 3 min using tongs. |
| RaviolisSurgelé · Frozen breaded ravioli (toasted ravioli style) | 390°F / 200°C | 10–14 min | No thawing needed. Spray with oil before cooking. Shake or flip at halfway mark for even browning. |
| EdamameSurgelé · Frozen edamame in pods | 400°F / 205°C | 12–15 min | No thawing needed. Shake the basket halfway through. The pods may open slightly at the seams — that's normal. |
| Poivrons FarcisFrais · Bell pepper stuffed with ground beef and rice | 375°F / 190°C | 20–25 min | Use pre-cooked rice and pre-browned ground beef for the filling. The air fryer cooks the pepper shell and melts the topping — not raw meat. |
| ArtichautFrais · Artichoke halved lengthwise | 380°F / 195°C | 12–15 min | Trim the top inch and stem, rub all cut surfaces with lemon juice immediately to prevent browning, then brush with olive oil and season. |
| Magret de CanardFrais · Skin-on duck breast (6–8 oz / 170–225 g) | 400°F / 205°C | 15–18 min | Score the skin in a crosshatch pattern before cooking — this lets the thick fat layer render out instead of trapping moisture under the skin. |
| Gaufres SurgeléesFrais · Standard frozen waffle (Eggo-style, square) | 360°F / 180°C | 4–6 min | Cook straight from the freezer — no thawing needed. The waffle crisps much better than in a toaster because heat circulates all around. |
| Roulés à la CannelleFrais · Refrigerator tube cinnamon rolls (Pillsbury-style) | 320°F / 160°C | 8–12 min | Line the basket with parchment paper so the rolls don't stick and the icing can be applied easily. Check at 8 min — they should be golden on top and no longer doughy in the center. |
| Rondelles d'OignonFrais · Onion rings with panko breadcrumb coating | 375°F / 190°C | 8–11 min | Panko coatings crisp better in an air fryer than wet batter. Dredge in flour → egg wash → panko for the best adhesion. |
| Pois CroquantsFrais · Whole snap peas | 380°F / 195°C | 6–8 min | Toss with oil and season just before cooking to keep them crisp. |
| Pak-choïFrais · Baby bok choy, halved lengthwise | 375°F / 190°C | 6–8 min | Cut side down first so the flat surface browns nicely. |
| Galettes de SaumonFrais · Homemade salmon patties (½ inch thick) | 375°F / 190°C | 8–10 min | Chill formed patties for 20 minutes before cooking so they hold together. |
| Escalope de Poulet PanéeFrais · Breaded thin-cut chicken breast (½ inch) | 380°F / 195°C | 12–15 min | Pound to even thickness before breading for uniform cooking. |
| Boulettes de DindeFrais · Medium turkey meatballs (1½-inch diameter) | 380°F / 195°C | 12–15 min | Shake basket halfway for even browning on all sides. |
| Samosas SurgelésFrais · Standard frozen samosas (store-bought) | 380°F / 195°C | 12–15 min | No oil needed — pastry browns on its own from natural fat content. |
| Petits PainsFrais · Store-bought or homemade dinner rolls | 320°F / 160°C | 5–8 min | Low temp keeps the crust soft; perfect for warming without drying out. |
| Chips de TortillaFrais · Homemade corn tortilla chips (cut from 6-inch tortillas) | 350°F / 175°C | 5–8 min | Watch closely after 5 minutes — chips go from golden to burnt fast. |
| Wontons SurgelésFrais · Standard frozen wontons (any filling) | 380°F / 195°C | 8–12 min | Spray with oil for the crispiest result; flip once halfway. |
| Saucisses FeuilletéesFrais · Cocktail sausages wrapped in puff pastry or crescent dough | 350°F / 175°C | 12–15 min | Seam-side down first so the pastry seals before flipping. |
| Crevettes à la Noix de CocoFrais · Large (16–20 count) | 390°F / 200°C | 8–10 min | |
| Bouchées de BretzelFrais · Frozen (standard) | 370°F / 190°C | 6–8 min | |
| Bouchées de Macaroni au FromageFrais · Frozen (standard size) | 380°F / 195°C | 8–10 min | |
| TempehFrais · Thinly sliced (¼ inch) | 375°F / 190°C | 12–15 min | |
| Carré d'AgneauFrais · Half rack (7–8 ribs, ≈600 g) — medium-rare | 400°F / 205°C | 18–22 min | Internal temp 130–135 °F for medium-rare. Rest 5 min before slicing. |
| Poitrine de PorcFrais · Thin slices (½ inch / 1.3 cm thick) | 400°F / 205°C | 12–16 min | Skin side up for last few minutes to crisp the skin. |
| Brochettes de PouletFrais · Thigh chunks on skewer (1.5-inch pieces) | 400°F / 205°C | 14–18 min | Internal temp 165 °F. Thigh meat stays juicier than breast. |
| Brochettes de BœufFrais · Sirloin cubes (1.5-inch) — medium-rare | 400°F / 205°C | 8–11 min | Internal temp 130–135 °F. Rest 3 min. |
| Steak de ThonFrais · Tuna steak (1-inch thick) — medium | 400°F / 205°C | 7–9 min | Slightly pink center. Internal temp 125–130 °F. |
| Daurade CoryphèneFrais · Thick fillet (1–1.5 inch / 25–38 mm thick) | 390°F / 200°C | 10–14 min | Check at 10 min — size varies. Internal temp 145 °F. |
| BarFrais · Chilean sea bass fillet (1–1.5 inch thick) | 390°F / 200°C | 12–16 min | Rich, buttery fish — even great with just salt, pepper, and oil. |
| TruiteFrais · Whole rainbow trout (≈12 oz / 340 g), butterflied | 380°F / 195°C | 14–18 min | Butterfly open and season inside cavity with lemon, garlic, and herbs. |
| Crabe à Carapace MolleFrais · Medium/prime size (3.5–4 inch, ≈90 g) | 390°F / 200°C | 12–16 min | Spray lightly with oil. Shell turns bright red when done. |
| GyozasFrais · Fresh pork gyoza (store-bought or homemade) | 375°F / 190°C | 8–11 min | Spray both sides with oil. Flat/pleated side down first for best browning. |
| Chaussons Farcis Latino-AméricainsFrais · Homemade beef empanadas (hand-sized, ≈100 g) | 375°F / 190°C | 14–18 min | Brush with egg wash before cooking for a golden crust. |
| Quartiers de Pommes de TerreFrais · Russet potato wedges (medium potato, 8 wedges) | 400°F / 205°C | 18–22 min | Soak in cold water 20 min, pat dry, then toss in oil and seasoning. |
| Frites de CourgetteFrais · Parmesan-crusted zucchini fries | 390°F / 200°C | 10–13 min | Coat in parmesan + panko mixture. Press coating firmly to adhere. |
| Cornichons FritsFrais · Breaded dill pickle chips (¼ inch slices) | 400°F / 205°C | 8–11 min | Pat pickles dry, dip in egg wash, then coat in seasoned panko. |
| Champignons FarcisFrais · Large stuffed button mushrooms (2–3 inch caps) | 370°F / 190°C | 12–16 min | Place filling-side up the whole time. The caps will release liquid — normal. |
| Champignons PortobelloFrais · Whole portobello cap (4–5 inch, ≈100 g) | 375°F / 190°C | 8–12 min | Gill side up first to catch juices. Brush with olive oil. |
| FenouilFrais · Sliced fennel bulb (¼ inch / 6 mm slices) | 390°F / 200°C | 12–16 min | Toss in olive oil, salt, and pepper. Edges should be golden and caramelized. |
| PoireauxFrais · Sliced leek rings (½ inch / 12 mm thick) | 380°F / 195°C | 10–14 min | Toss in olive oil, salt, and pepper. Edges will caramelize nicely. |
| Frites de Courge ButternutFrais · Thin sticks (¼ inch / 6 mm wide) | 400°F / 205°C | 12–16 min | Toss in oil, salt, and cinnamon or paprika. Shake basket halfway. |
| Tranches de PommeFrais · Thick apple slices (½ inch / 12 mm), baked style | 375°F / 190°C | 8–12 min | Tender with caramelized edges. Great with oatmeal or ice cream. |
| Chips de BananeFrais · Thin slices (⅛ inch / 3 mm), sweet style | 290°F / 145°C | 20–30 min | Low and slow for crispy dehydrated chips. Check at 20 min. Sprinkle with cinnamon. |
| Morceaux d'AnanasFrais · Pineapple chunks (1-inch cubes) | 390°F / 200°C | 8–12 min | Caramelizes naturally from the fruit sugar. Fantastic with Tajin or cinnamon. |
| Sandwich au Fromage GrilléFrais · Classic grilled cheese (2 slices white/sourdough bread) | 375°F / 190°C | 6–9 min | Butter both outer sides of the bread. Flip gently with a spatula. |
| Pain PerduFrais · Thick brioche or challah french toast (1–1.5 inch / 25–38 mm) | 360°F / 180°C | 10–14 min | Rich bread needs lower temp so the inside cooks before outside burns. |
| GaufresSurgelé · Frozen regular waffles (Eggo-style) | 360°F / 180°C | 3–5 min | No thawing needed. Comes out crispier than toaster. |
| Œufs au PlatFrais · Jammy yolk (over-medium) | 370°F / 190°C | 6–8 min | White fully set, yolk soft and jammy. Check at 6 minutes. |
| Œufs BrouillésFrais · Soft, creamy curds | 300°F / 150°C | 8–10 min | Whisk with a splash of milk; stir every 3–4 minutes. Pull while still slightly glossy. |
| Bouchées aux ŒufsFrais · Plain egg bites | 300°F / 150°C | 10–12 min | Fill greased silicone cups two-thirds full; done when set and slightly puffed. |
| Omelette à la Friteuse à Air ChaudFrais · Plain omelette | 350°F / 175°C | 8–10 min | Pour whisked eggs into a greased 6-inch pan; done when set and no longer runny on top. |
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Based on Ninja Speedi SF301 official user guide + SharkNinja cooking chart + SF301 model-specific recipe testing · Mis à jour le 19 juin 2026