Foodi MAX AF160UK
- Dimensione
- 5.2 L
- Watt
- 1750 W
- Ideale per
- Famiglie numerose, modello di punta per Regno Unito ed Europa
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di SharkNinja
Cerca per nome modello, capacità, watt, doppia zona o uso consigliato.
Modelli: 2
| Modello | Dimensione | Watt | Ideale per |
|---|---|---|---|
| Foodi MAX AF160UK | 5.2 L | 1750 W | Famiglie numerose, modello di punta per Regno Unito ed Europa |
| Foodi MAX AF400UK(Doppia Zona) | 9.5 L (4.75 L × 2) | 2470 W | Modello XL a due cassetti per il Regno Unito |
Preriscaldare per 3 minuti. L'alta potenza consente un preriscaldamento rapido: 3 minuti alla temperatura scelta bastano per questo cestello XXL.
Usa Match Cook per impostazioni identiche in entrambi i cestelli, o Smart Finish perché due alimenti siano pronti insieme.
Taglio consigliato per alimento. Le righe contrassegnate Ninja Foodi MAX-ottimizzato riflettono regolazioni specifiche di Ninja Foodi MAX.
| Alimento | Temp. | Tempo | Note |
|---|---|---|---|
| Petto di PolloFresco · Boneless, skinless — small (5–7 oz / 140–200 g) | 375°F / 190°C | 10–12 min | Single layer, not touching. |
| Petto di PolloFresco · Boneless, skinless — medium (8–10 oz / 225–285 g) | 356°F / 180°C | 14–18 minNinja Foodi MAX-ottimizzato | Foodi MAX uses °C by default in UK/EU. 180°C = 356°F. Start checking at the low end because model and load affect timing. |
| Cosce di PolloFresco · 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. |
| Ali di PolloFresco · Drumettes & flats, separated | 400°F / 205°C | 18–22 min | Smaller pieces cook faster; check at 18 min. |
| SalmoneFresco · 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. |
| SalsicceFresco · 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. |
| PatateFresco · Cubed — 1 in / 2.5 cm pieces | 400°F / 205°C | 14–18 min | Toss in oil and salt; shake halfway. |
| Patatine Fritte SurgelateFresco · Standard-cut frozen fries (½ in / 13 mm) | 400°F / 205°C | 14–18 min | Shake or toss halfway through. |
| BisteccaFresco · 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 / PancettaFresco · 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. |
| Braciole di MaialeFresco · Boneless — thick (1+ in / 25+ mm) | 400°F / 205°C | 12–15 min | Check internal temp at 12 min. |
| HamburgerFresco · 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. |
| Fusi di PolloFresco · 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. |
| PolpetteFresco · 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. |
| GamberiFresco · 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. |
| TilapiaFresco · 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. |
| BroccoliFresco · Small florets (1–1.5 in / 2.5–4 cm) | 400°F / 205°C | 8–10 min | Shake at 5 min. Crispy-tender with some charred tips. |
| Cavoletti di BruxellesFresco · 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. |
| AsparagiFresco · 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. |
| Patata DolceFresco · Cubed — 1 in / 2.5 cm pieces | 390°F / 200°C | 12–16 min | Toss with oil and seasoning; shake basket at halfway. |
| TofuFresco · 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 DogFresco · 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. |
| PolpettoneFresco · 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. |
| Nugget di Pollo SurgelatiFresco · 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 SurgelataFresco · 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. |
| Crocchette di PatateFresco · Standard frozen tater tots | 400°F / 205°C | 12–16 min | Shake basket at halfway. Single layer for crispiest results; one layer deep maximum. |
| Pannocchia di MaisFresco · 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. |
| FunghiFresco · Halved button or cremini mushrooms | 400°F / 205°C | 7–10 min | Cut-side down first for better browning; flip at halfway. |
| Petto di TacchinoFresco · 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. |
| MerluzzoFresco · 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. |
| Bastoncini di PesceFresco · 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. |
| CapesanteFresco · 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. |
| Costolette di AgnelloFresco · 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. |
| Costine di MaialeFresco · 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. |
| Costine di MaialeFresco · Baby back rib sections (3–4 ribs, cut to fit basket) | 375°F / 190°C | 30–38 minNinja Foodi MAX-ottimizzato | The large basket fits a full rack cut in half standing upright against the sides. |
| ZucchineFresco · Sticks / batons — ½ in / 13 mm thick | 400°F / 205°C | 10–13 min | Flip once; edges should be golden. Dry thoroughly after salting. |
| CaroteFresco · 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. |
| FagioliniFresco · 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. |
| CavolfioreFresco · 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. |
| Uova SodeFresco · Hard-boiled — fully set yolk | 250°F / 120°C | 15–17 min | Ice bath immediately after. Yolk is firm throughout. Peels very easily. |
| Bastoncini di MozzarellaFresco · 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. |
| Filetti di PolloFresco · 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. |
| Filetto di MaialeFresco · 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. |
| Bistecca di ProsciuttoFresco · 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. |
| Cosce di TacchinoFresco · 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. |
| Galletto della CornovagliaFresco · 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. |
| Anelli di Cipolla SurgelatiFresco · 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. |
| Involtini Primavera SurgelatiFresco · 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. |
| FalafelFresco · 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. |
| HalloumiFresco · 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. |
| PeperoniFresco · 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. |
| MelanzaneFresco · 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. |
| Patate NovelleFresco · 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. |
| Filetti di Pesce SurgelatiFresco · Standard fillet (4–6 oz) | 400°F / 205°C | 12–15 min | Cook straight from frozen; no thawing needed. |
| Burrito SurgelatiFresco · Standard burrito (5 oz) | 360°F / 180°C | 15–18 min | Cook from frozen; flip once for even crisping. |
| Involtini all'Uovo SurgelatiFresco · Standard egg roll (2–3 oz) | 380°F / 195°C | 12–15 min | Cook from frozen; flip for even crunch. |
| Ravioli Cinesi SurgelatiFresco · Standard potsticker (0.75–1 oz each) | 380°F / 195°C | 10–13 min | Lightly oil the basket; cook from frozen. |
| Rotolini di PizzaFresco · Standard pizza rolls (20 count) | 380°F / 195°C | 6–8 min | Shake basket at halfway mark for even crisping. |
| Frittelle di PatateFresco · Frozen hash brown patties | 400°F / 205°C | 12–16 min | Cook straight from frozen; flip once for crispy both sides. |
| Pollo InteroFresco · Small whole chicken (3–4 lb) | 375°F / 190°C | 40–55 minNinja Foodi MAX-ottimizzato | Confirm the bird fits with airflow around it. Flip at 25 min and verify 165°F / 74°C in the thickest areas. |
| Salsiccia di PolloFresco · Precooked / smoked chicken sausage | 375°F / 190°C | 8–11 min | Already cooked through — just heating and crisping the casing. |
| Zucca GhiandaFresco · Halved acorn squash | 375°F / 190°C | 25–35 min | Place cut-side up; fill cavity with butter and brown sugar if desired. |
| Zucca ButternutFresco · Cubed (1-inch pieces) | 390°F / 200°C | 16–20 min | Shake basket halfway through for even browning. |
| PlataniFresco · 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. |
| GomboFresco · Breaded fried okra (cornmeal coated) | 390°F / 200°C | 10–14 min | Spray lightly with oil for a crispy cornmeal crust. |
| Tortini di GranchioFresco · 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. |
| Coda di AragostaFresco · 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. |
| CalamariFresco · 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 Dog SurgelatiFresco · 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. |
| Jalapeño Ripieni SurgelatiFresco · 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. |
| Arrosto di ManzoFresco · 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. |
| Quarti Posteriori di PolloFresco · 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. |
| BarbabietoleFresco · 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. |
| PastinacheFresco · 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 di Cavolo RiccioFresco · 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 di MelaFresco · 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. |
| CiambelleFresco · 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. |
| ChurrosFresco · 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. |
| BrowniesFresco · 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. |
| Pane all'AglioFresco · 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. |
| QuesadillaFresco · 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. |
| RavioliSurgelato · 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. |
| EdamameSurgelato · 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. |
| Peperoni RipieniFresco · 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. |
| CarciofoFresco · 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. |
| Petto d'AnatraFresco · 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. |
| Waffle SurgelatiFresco · 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. |
| Girelle alla CannellaFresco · 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. |
| Anelli di CipollaFresco · 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. |
| TaccoleFresco · Whole snap peas | 380°F / 195°C | 6–8 min | Toss with oil and season just before cooking to keep them crisp. |
| Pak ChoiFresco · Baby bok choy, halved lengthwise | 375°F / 190°C | 6–8 min | Cut side down first so the flat surface browns nicely. |
| Polpette di SalmoneFresco · 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. |
| Cotoletta di PolloFresco · Breaded thin-cut chicken breast (½ inch) | 380°F / 195°C | 12–15 min | Pound to even thickness before breading for uniform cooking. |
| Polpette di TacchinoFresco · Medium turkey meatballs (1½-inch diameter) | 380°F / 195°C | 12–15 min | Shake basket halfway for even browning on all sides. |
| Samosa SurgelatiFresco · Standard frozen samosas (store-bought) | 380°F / 195°C | 12–15 min | No oil needed — pastry browns on its own from natural fat content. |
| PaniniFresco · 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 di TortillaFresco · 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. |
| Wonton SurgelatiFresco · Standard frozen wontons (any filling) | 380°F / 195°C | 8–12 min | Spray with oil for the crispiest result; flip once halfway. |
| Würstel in PastaFresco · 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. |
| Gamberi al CoccoFresco · Large (16–20 count) | 390°F / 200°C | 8–10 min | |
| Bocconcini di PretzelFresco · Frozen (standard) | 370°F / 190°C | 6–8 min | |
| Bocconcini di Maccheroni al FormaggioFresco · Frozen (standard size) | 380°F / 195°C | 8–10 min | |
| TempehFresco · Thinly sliced (¼ inch) | 375°F / 190°C | 12–15 min | |
| Carré di AgnelloFresco · 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. |
| Pancetta di MaialeFresco · 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. |
| Spiedini di PolloFresco · 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. |
| Spiedini di ManzoFresco · Sirloin cubes (1.5-inch) — medium-rare | 400°F / 205°C | 8–11 min | Internal temp 130–135 °F. Rest 3 min. |
| Bistecca di TonnoFresco · Tuna steak (1-inch thick) — medium | 400°F / 205°C | 7–9 min | Slightly pink center. Internal temp 125–130 °F. |
| LampugaFresco · 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. |
| BranzinoFresco · 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. |
| TrotaFresco · 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. |
| Granchio a Guscio MolleFresco · 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. |
| Ravioli Giapponesi alla PiastraFresco · 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. |
| Fagottini Ripieni LatinoamericaniFresco · Homemade beef empanadas (hand-sized, ≈100 g) | 375°F / 190°C | 14–18 min | Brush with egg wash before cooking for a golden crust. |
| Spicchi di PatateFresco · 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. |
| Bastoncini di ZucchineFresco · Parmesan-crusted zucchini fries | 390°F / 200°C | 10–13 min | Coat in parmesan + panko mixture. Press coating firmly to adhere. |
| Cetriolini ImpanatiFresco · 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. |
| Funghi RipieniFresco · 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. |
| Funghi PortobelloFresco · 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. |
| FinocchioFresco · 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. |
| PorriFresco · 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. |
| Bastoncini di Zucca ButternutFresco · 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. |
| Fette di MelaFresco · 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 di BananaFresco · 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. |
| Pezzi di AnanasFresco · Pineapple chunks (1-inch cubes) | 390°F / 200°C | 8–12 min | Caramelizes naturally from the fruit sugar. Fantastic with Tajin or cinnamon. |
| Panino Tostato al FormaggioFresco · 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. |
| Pane DoratoFresco · 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. |
| CialdeSurgelato · Frozen regular waffles (Eggo-style) | 360°F / 180°C | 3–5 min | No thawing needed. Comes out crispier than toaster. |
| Uova al TegaminoFresco · Jammy yolk (over-medium) | 370°F / 190°C | 6–8 min | White fully set, yolk soft and jammy. Check at 6 minutes. |
| Uova StrapazzateFresco · 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. |
| Bocconcini di UovaFresco · Plain egg bites | 300°F / 150°C | 10–12 min | Fill greased silicone cups two-thirds full; done when set and slightly puffed. |
| Frittatina RipiegataFresco · 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 Foodi MAX AF160UK / AF400UK official user guide (UK) + Ninja UK official cooking charts + verified community testing · Aggiornato il 19 giugno 2026