DualZone DZ201C
(дві зони)- Об'єм
- 8 qt (4 qt × 2)
- Вт
- 1690 W
- Найкраще для
- Сім'ї: дві різні страви одночасно
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від SharkNinja
Шукайте за назвою моделі, об'ємом, потужністю, подвійною зоною або призначенням.
Моделі: 2
| Модель | Об'єм | Вт | Найкраще для |
|---|---|---|---|
| DualZone DZ201C(дві зони) | 8 qt (4 qt × 2) | 1690 W | Сім'ї: дві різні страви одночасно |
| DualZone DZ401(дві зони) | 10 qt (5 qt × 2) | 1690 W | Великі сім'ї та приготування партіями |
Розігрівати 3 хв. Використовуйте Match Cook для синхронізації зон або налаштуйте їх окремо. Smart Finish розрахує час, щоб обидві зони завершили одночасно.
Два незалежні кошики підтримують синхронне завершення різних страв.
Рекомендований варіант для кожного продукту. Рядки з позначкою «налаштовано під Ninja DualZone» відображають особливості Ninja DualZone.
| Продукт | Темп. | Час | Нотатки |
|---|---|---|---|
| Куряча грудкаСвіжий · Boneless, skinless — small (5–7 oz / 140–200 g) | 375°F / 190°C | 10–12 min | Single layer, not touching. |
| Куряча грудкаСвіжий · Boneless, skinless — medium (8–10 oz / 225–285 g) | 375°F / 190°C | 14–17 minналаштовано під Ninja DualZone | DualZone baskets are narrower — arrange in a single layer along the basket length. |
| Курячі стегнаСвіжий · 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. |
| Курячі крильцяСвіжий · Drumettes & flats, separated | 390°F / 200°C | 18–22 minналаштовано під Ninja DualZone | Shake each zone basket at 10 min. Smart Finish: if cooking wings and fries, set wings to 390°F/22 min and fries to 400°F/18 min. |
| ЛососьСвіжий · Fillet — standard (1–1.5 in / 2.5–4 cm thick, 6 oz / 170 g) | 390°F / 200°C | 9–12 minналаштовано під Ninja DualZone | Place skin-side down along the basket length. |
| КовбаскиСвіжий · 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. |
| КартопляСвіжий · Cubed — 1 in / 2.5 cm pieces | 400°F / 205°C | 14–18 min | Toss in oil and salt; shake halfway. |
| Заморожена картопля фріСвіжий · Standard-cut frozen fries (½ in / 13 mm) | 400°F / 205°C | 16–20 minналаштовано під Ninja DualZone | Shake at 8 and 14 min. Use Smart Finish to pair with a 22-min protein in zone 1. |
| СтейкСвіжий · 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. |
| БеконСвіжий · 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. |
| Свинячі відбивніСвіжий · Boneless — thick (1+ in / 25+ mm) | 400°F / 205°C | 12–15 min | Check internal temp at 12 min. |
| БургериСвіжий · 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. |
| Курячі гомілкиСвіжий · 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. |
| ФрикаделькиСвіжий · 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. |
| КреветкиСвіжий · 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. |
| ТілапіяСвіжий · 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. |
| БроколіСвіжий · 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. |
| Брюссельська капустаСвіжий · 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. |
| СпаржаСвіжий · 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. |
| БататСвіжий · Cubed — 1 in / 2.5 cm pieces | 390°F / 200°C | 12–16 min | Toss with oil and seasoning; shake basket at halfway. |
| ТофуСвіжий · 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. |
| Хот-догиСвіжий · 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. |
| М'ясний хлібСвіжий · 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. |
| Заморожені курячі нагетсиСвіжий · 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. |
| Заморожена піцаСвіжий · 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. |
| Картопляні кулькиСвіжий · Standard frozen tater tots | 400°F / 205°C | 12–16 min | Shake basket at halfway. Single layer for crispiest results; one layer deep maximum. |
| Кукурудза в качанахСвіжий · 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. |
| ГрибиСвіжий · Halved button or cremini mushrooms | 400°F / 205°C | 7–10 min | Cut-side down first for better browning; flip at halfway. |
| Грудка індичкиСвіжий · 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. |
| ТріскаСвіжий · 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. |
| Рибні паличкиСвіжий · 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. |
| Морські гребінціСвіжий · 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. |
| Баранячі відбивніСвіжий · 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. |
| Свинячі реберцяСвіжий · 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. |
| ЦукініСвіжий · Sticks / batons — ½ in / 13 mm thick | 400°F / 205°C | 10–13 min | Flip once; edges should be golden. Dry thoroughly after salting. |
| МоркваСвіжий · 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. |
| Стручкова квасоляСвіжий · 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. |
| Цвітна капустаСвіжий · 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. |
| Яйця крутоСвіжий · Hard-boiled — fully set yolk | 250°F / 120°C | 15–17 min | Ice bath immediately after. Yolk is firm throughout. Peels very easily. |
| Палички моцарелиСвіжий · 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. |
| Курячі стріпсиСвіжий · 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. |
| Свиняча вирізкаСвіжий · 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. |
| Стейк із шинкиСвіжий · 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. |
| Гомілки індичкиСвіжий · 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. |
| Курча корнішСвіжий · 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. |
| Заморожені цибулеві кільцяСвіжий · 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. |
| Заморожені спринг-ролиСвіжий · 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. |
| ФалафельСвіжий · 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. |
| ГалуміСвіжий · 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. |
| Солодкий перецьСвіжий · 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. |
| БаклажанСвіжий · 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. |
| Дрібна молода картопляСвіжий · 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. |
| Заморожене рибне філеСвіжий · Standard fillet (4–6 oz) | 400°F / 205°C | 12–15 min | Cook straight from frozen; no thawing needed. |
| Заморожені бурітоСвіжий · Standard burrito (5 oz) | 360°F / 180°C | 15–18 min | Cook from frozen; flip once for even crisping. |
| Заморожені ег-ролиСвіжий · Standard egg roll (2–3 oz) | 380°F / 195°C | 12–15 min | Cook from frozen; flip for even crunch. |
| Заморожені потстікериСвіжий · Standard potsticker (0.75–1 oz each) | 380°F / 195°C | 10–13 min | Lightly oil the basket; cook from frozen. |
| Піца-ролиСвіжий · Standard pizza rolls (20 count) | 380°F / 195°C | 6–8 min | Shake basket at halfway mark for even crisping. |
| ХашбрауниСвіжий · Frozen hash brown patties | 400°F / 205°C | 12–16 min | Cook straight from frozen; flip once for crispy both sides. |
| Ціла куркаСвіжий · Small whole chicken (3–4 lb) | 360°F / 180°C | 55–65 min | Breast-side down first; flip halfway for crispy skin all over. |
| Курячі ковбаскиСвіжий · Precooked / smoked chicken sausage | 375°F / 190°C | 8–11 min | Already cooked through — just heating and crisping the casing. |
| Жолудевий гарбузСвіжий · Halved acorn squash | 375°F / 190°C | 25–35 min | Place cut-side up; fill cavity with butter and brown sugar if desired. |
| Мускатний гарбузСвіжий · Cubed (1-inch pieces) | 390°F / 200°C | 16–20 min | Shake basket halfway through for even browning. |
| ПлантаниСвіжий · 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. |
| БаміяСвіжий · Breaded fried okra (cornmeal coated) | 390°F / 200°C | 10–14 min | Spray lightly with oil for a crispy cornmeal crust. |
| Крабові котлеткиСвіжий · 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. |
| Хвіст лобстераСвіжий · 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. |
| КальмариСвіжий · 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. |
| Заморожені корн-догиСвіжий · 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. |
| Заморожені халапеньйо-поперсиСвіжий · 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. |
| Яловича печеняСвіжий · 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. |
| Курячі четвертиниСвіжий · 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. |
| БурякСвіжий · 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. |
| ПастернакСвіжий · 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. |
| Чипси з кейлуСвіжий · 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. |
| Яблучні чипсиСвіжий · 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. |
| ПончикиСвіжий · 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. |
| ЧуросиСвіжий · 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. |
| БрауніСвіжий · 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. |
| Часниковий хлібСвіжий · 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. |
| КесадильяСвіжий · 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. |
| РавіоліЗаморожений · 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. |
| ЕдамамеЗаморожений · 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. |
| Фаршировані перціСвіжий · 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. |
| АртишокСвіжий · 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. |
| Качина грудкаСвіжий · 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. |
| Заморожені вафліСвіжий · 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. |
| Булочки з корицеюСвіжий · 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. |
| Цибулеві кільцяСвіжий · 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. |
| Цукровий горохСвіжий · Whole snap peas | 380°F / 195°C | 6–8 min | Toss with oil and season just before cooking to keep them crisp. |
| Бок-чойСвіжий · Baby bok choy, halved lengthwise | 375°F / 190°C | 6–8 min | Cut side down first so the flat surface browns nicely. |
| Котлетки з лососяСвіжий · 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. |
| Курячий шніцельСвіжий · Breaded thin-cut chicken breast (½ inch) | 380°F / 195°C | 12–15 min | Pound to even thickness before breading for uniform cooking. |
| Фрикадельки з індичкиСвіжий · Medium turkey meatballs (1½-inch diameter) | 380°F / 195°C | 12–15 min | Shake basket halfway for even browning on all sides. |
| Заморожені самосиСвіжий · Standard frozen samosas (store-bought) | 380°F / 195°C | 12–15 min | No oil needed — pastry browns on its own from natural fat content. |
| БулочкиСвіжий · 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. |
| Чипси з тортильїСвіжий · 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. |
| Заморожені вонтониСвіжий · Standard frozen wontons (any filling) | 380°F / 195°C | 8–12 min | Spray with oil for the crispiest result; flip once halfway. |
| Сосиски в тістіСвіжий · 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. |
| Креветки в кокосовому паніруванніСвіжий · Large (16–20 count) | 390°F / 200°C | 8–10 min | |
| МінібрецеліСвіжий · Frozen (standard) | 370°F / 190°C | 6–8 min | |
| Крокети мак-н-чизСвіжий · Frozen (standard size) | 380°F / 195°C | 8–10 min | |
| ТемпеСвіжий · Thinly sliced (¼ inch) | 375°F / 190°C | 12–15 min | |
| Каре ягнятиСвіжий · 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. |
| Свиняча грудинкаСвіжий · 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. |
| Курячі шашличкиСвіжий · 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. |
| Яловичі шашличкиСвіжий · Sirloin cubes (1.5-inch) — medium-rare | 400°F / 205°C | 8–11 min | Internal temp 130–135 °F. Rest 3 min. |
| Стейк з тунцяСвіжий · Tuna steak (1-inch thick) — medium | 400°F / 205°C | 7–9 min | Slightly pink center. Internal temp 125–130 °F. |
| Махі-махіСвіжий · 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. |
| СибасСвіжий · 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. |
| ФорельСвіжий · 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. |
| М'якопанцирний крабСвіжий · 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. |
| ҐьодзаСвіжий · 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. |
| ЕмпанадасСвіжий · Homemade beef empanadas (hand-sized, ≈100 g) | 375°F / 190°C | 14–18 min | Brush with egg wash before cooking for a golden crust. |
| Картопляні часточкиСвіжий · 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. |
| Палички з цукініСвіжий · Parmesan-crusted zucchini fries | 390°F / 200°C | 10–13 min | Coat in parmesan + panko mixture. Press coating firmly to adhere. |
| Смажені мариновані огіркиСвіжий · 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. |
| Фаршировані грибиСвіжий · 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. |
| Гриби портобеллоСвіжий · 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. |
| ФенхельСвіжий · 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. |
| Цибуля-порейСвіжий · 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. |
| Палички з мускатного гарбузаСвіжий · 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. |
| Яблучні скибкиСвіжий · 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. |
| Бананові чипсиСвіжий · 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. |
| Шматочки ананасаСвіжий · Pineapple chunks (1-inch cubes) | 390°F / 200°C | 8–12 min | Caramelizes naturally from the fruit sugar. Fantastic with Tajin or cinnamon. |
| Сендвіч із сиромСвіжий · 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. |
| Французькі тостиСвіжий · 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. |
| ВафліЗаморожений · Frozen regular waffles (Eggo-style) | 360°F / 180°C | 3–5 min | No thawing needed. Comes out crispier than toaster. |
| Смажені яйцяСвіжий · Jammy yolk (over-medium) | 370°F / 190°C | 6–8 min | White fully set, yolk soft and jammy. Check at 6 minutes. |
| Скрембл із яєцьСвіжий · 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. |
| Яєчні мафіниСвіжий · Plain egg bites | 300°F / 150°C | 10–12 min | Fill greased silicone cups two-thirds full; done when set and slightly puffed. |
| ОмлетСвіжий · 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 DualZone AF300UK / DZ201 / DZ401 official user guides + SharkNinja cooking chart + community testing on r/airfryer · Оновлено 19 червня 2026 р.