Ninja WOODFIRE Manual

MAX ROAST COOKING CHART

PICK YOUR PROTEIN

Internal doneness will vary if cuts of meat are thicker/thinner or a different weight than shown in charts. Adjust times as needed and use an external thermometer to check for doneness.
TIP
Searing is not just for proteins. Make a whole meal and MAX ROAST meat and char/crisp veggies for a complete meal.

PICK YOUR VEGETABLE

• For best results, gently press proteins down to maximize contact with the Pro-Heat Pan.
• Use oils with a high smoke point—like canola, avocado, vegetable, or grapeseed oil—instead of olive oil.
• If using one of the above oils, brush the oil directly onto the food and do not pour/drizzle onto Pro-Heat Pan to avoid possible flare-ups.

KICKSTARTER RECIPE CAJUN SALMON SHEET PAN MEAL

BEGINNER RECIPE
FUNCTION: MAX ROAST
PREP: 10 MINUTES
PREHEAT: APPROX. 25 MINUTES
TOTAL COOK TIME: 15 MINUTES
MAKES: 3–4 SERVINGS

INGREDIENTS
1 pound baby potatoes, cut in quarters
4 tablespoons canola oil, divided
1 teaspoon chili powder
1 teaspoon minced garlic
Kosher salt, as desired
Ground black pepper, as desired
1 pound Brussels sprouts, cut in half, ends trimmed
1.5–2 pound salmon fillet, bones and skin removed
1 tablespoon Cajun seasoning
1 lemon, cut in quarters
Chopped parsley, for garnish

DIRECTIONS

Install the Accessory Frame in the bottom level of the unit, then place the Pro-Heat Pan on top. Turn dial to select MAX ROAST, set temperature to 700°F, and set time to 15 minutes. Select START/STOP to begin preheating (preheating will take approx. 25 minutes).

In a large bowl, toss potatoes with 2 tablespoons oil, chili powder, garlic, salt, and pepper. In a separate large bowl, toss Brussels sprouts with remaining 2 tablespoons oil, salt, and pepper. Evenly season top of salmon fillet with remaining 1 tablespoon oil, Cajun seasoning, salt, and pepper.

When unit is preheated and ADD FOOD and PRS START is displayed, open door and place the potatoes and Brussels sprouts on the pan. Close door, select START/STOP, and cook for 7 minutes.

SCAN HERE for a step-bystep video

After 7 minutes, open door and use silicone-tipped tongs to toss the vegetables, then move them to one side of the pan. Place the salmon fillet seasoned side down on the pan and surround with lemon quarters. Close door and cook for 6 minutes. After 6 minutes, open door and remove tray from oven.

When cooking is complete, remove salmon from tray and place on a platter seared side up. Garnish with chopped parsley and charred lemon wedges, and serve with potatoes and Brussels sprouts.

TIP
If Cajun seasoning is too spicy for you, feel free to swap in a milder seasoning of your choice. Two of our favorites are lemon pepper and garlic herb.
TIP
If you prefer the meal more well done, leave tray in oven and continue cooking for remaining 2 minutes.

SEARED LEMON HERB STUFFED SNAPPER

INTERMEDIATE RECIPE
FUNCTION: MAX ROAST
PREP: 10 MINUTES
PREHEAT: APPROX. 25 MINUTES
TOTAL COOK TIME: 8 MINUTES
MAKES: 6–8 SERVINGS

INGREDIENTS
2 each ( 3 / 4 –1 pound) whole snapper, insides removed, cleaned, scaled
Kosher salt, as desired
Ground black pepper, as desired
/ cup canola oil 1 4
2 lemons, sliced
10 each fresh parsley sprigs
10–12 each fresh thyme sprigs
6 each fresh rosemary sprigs

DIRECTIONS

1. Install the Accessory Frame in the bottom level of the unit, then place the Pro-Heat Pan on top.
2. Turn dial to select MAX ROAST, set temperature to 700°F, and set time to 8 minutes. Select START/STOP to begin preheating (preheating will take approx. 25 minutes).
3. Evenly coat fish with oil, salt, and pepper, then fill each cavity with sliced lemon and fresh herbs.
4. When unit is preheated and ADD FOOD and PRS STRT is displayed, open door and place each fish on the pan. Close door, select START/STOP and cook for 3 to 4 minutes.
5. After 3 to 4 minutes, open door, and carefully flip fish using a metal fish spatula. Be sure to get under the skin before flipping. Close door and continue cooking for the remaining time.
6. When cooking is complete, open door, remove fish and carefully transfer to a serving plate.

TIP
If snapper is not your desired fish, feel free to substitute with another whole fish such as branzino or tilapia. Keep in mind, other fish may be larger than the size listed so ensure to size the fish appropriately.
TIP
Serve this dish alongside the smoked ratatouille or the Mediterranean cauliflower.

SEARED NEW YORK STIP STEAK WITH CARAMELIZED ONION BUTTER

INTERMEDIATE RECIPE
FUNCTION: MAX ROAST
PREP: 10 MINUTES
PREHEAT: APPROX. 25 MINUTES
TOTAL COOK TIME: 15-20 MINUTES (DEPENDING ON DESIRED DONENESS)
MAKES: 2–4 SERVINGS

INGREDIENTS
1 large white onion, peeled, sliced, / -inch thick 1 2
2 New York strip steaks (12-15 ounces each), trimmed
1 stick ( / cup) salted butter, 1 2 room temperature
4 cloves garlic, peeled
/ cup chopped fresh parsley 1 4
1 teaspoon Worcestershire sauce
2 tablespoons canola oil
Kosher salt, as desired
Ground black pepper, as desired

DIRECTIONS

1. Install the Accessory Frame in the bottom level of the unit, then place the Pro-Heat Pan on top.
2. Turn dial to select MAX ROAST, set temperature to 700°F, and set time to 20 minutes. Select START/STOP to begin preheating (preheating will take approx. 25 minutes).
3. When unit is preheated and ADD FOOD and PRS STRT is displayed, open door and place steak on the pan, pressing down to maximize contact with pan. Close door, select START/STOP and cook for 6–8 minutes, flipping the steak halfway through.
4. For a medium-rare steak, cooking is complete when an instant-read thermometer reads 125°F. Open door, remove steak, cover with aluminum foil and let rest. Add onions and garlic to pan. Return pan to oven, close door and cook until deepened in color, about 6 to 7 minutes, tossing halfway through.
5. When cooking is complete, open door, remove onions and garlic from oven and finely dice. Transfer to a piece of parchment paper and spread in an even layer. In a medium bowl, add softened butter, parsley, Worcestershire sauce, and the onions and garlic. Mix until fully combined and season as desired.
6. Slice the steak and top with the onion butter for serving.

TIP
Don't eat steak? Swap in 4–6 boneless pork chops (6–7 ounces each) and cook as instructed, adding 1–2 minutes depending on size.

SPECIALTY ROAST
Perfectly cooks large foods, inside and out. Automated 2-stage program starts high for an outer crisp and then goes low for juicy insides.
Large proteins and platters, like a full turkey with veggies

1. SET UP
   

• Install the Accessory Frame.

2. ADD PELLETS DON'T WANT SMOKE? Skip these steps.

• Dip the pellet scoop into the bag and fill it to the top.
  NOTE: The scoop is designed to measure pellets needed for one smoke session.
• Pull the smoke box open, pour pellets into the smoke box until filled to the top. Then, close the smoke box.
  NOTE: Pellets will not ignite if they are not filled to the top of the smoke box.
  

3. PROGRAM & PREHEAT

• Turn the left-hand dial to select SPECIALTY ROAST. If you added pellets, press the WOODFIRE FLAVOR button.
  
• Stage 1 LED will illuminate, this is your high temperature setting cooking
• Use the right-hand dial to set the temp, then press the TIME button.
• Push the right-hand dial. The Stage 2 LED will illuminate. Repeat the previous step to program Stage 2, then press START/STOP. (Estimated preheat time can be around 25 minutes, depending on the set temperature.)

4. ADD FOOD & COOK

• When unit is preheated, "ADD FOOD" "PRS START" will appear on the display.
• Pull the Accessory Frame forward. Place food on the Pro-Heat Pan, then place pan with food on the frame. Slide frame with pan back in the oven, and close the door.
• Press START/STOP. Stage 1 temp and time will display and the timer will begin counting down.
  NOTE: The oven will automatically enter Stage 2 after Stage 1 is complete.

5. REMOVE FOOD & SERVE

• When cook time is complete, the unit will beep and "DONE" will appear on the display.
• Remove food from unit with high-heat cooking gloves or oven mitts. Let food rest for several minutes, then cut, serve, and enjoy.

FOR BEST RESULTS
New to Specialty Roast cooking? When cooking a large roast, try setting Stage 1 to 700°F for 10–15 minutes to crisp up the meat and lock in the juices. Then continue cooking as you would in your indoor oven.

SCAN HERE for pellets, accessories, and how-to videos

SPECIALTY ROAST COOKING CHART

TIP Cook times may vary depending on size of food.

KICKSTARTER RECIPE CRISPY ROASTED CHICKEN

BEGINNER RECIPE
FUNCTION: SPECIALTY ROAST
PREP: 5 MINUTES
PREHEAT: APPROX. 25 MINUTES
TOTAL COOK TIME: 1 HOUR
MAKES: 4–6 SERVINGS

INGREDIENTS
5–7 pounds roaster chicken, giblets removed, patted dry
1 tablespoon canola oil
1 teaspoon kosher salt
1 tablespoon desired seasoning (jerk, Cajun, garlic herb)

DIRECTIONS

Install the Accessory Frame in the bottom level of the unit.

Turn left-hand dial to select SPECIALTY ROAST, set STAGE 1 temperature to 700°F, and set time to 15 minutes. Push the righthand dial to set STAGE 2, then set temperature to 325°F, and set time to 2 hours. Select START/STOP to begin preheating (preheating will take approx. 25 minutes).

Rub chicken on all sides with oil and liberally season with salt and desired seasoning. Place the Roast Rack in the Pro-Heat Pan, then place the chicken on the rack.

When unit is preheated and ADD FOOD and PRS STRT is displayed, open door and place the pan in the unit. Close door, select START/STOP to begin cooking. Cooking is complete when the internal temperature reads 165°F on an instant-read thermometer.

When cooking is complete, open door, remove pan with chicken and let rest for about 5 to 10 minutes before slicing.

SCAN HERE for a step-bystep video

SMOKED SHORT RIBS

BEGINNER RECIPE
FUNCTION: SPECIALTY ROAST
PREP: APPROX. 10 MINUTES
PREHEAT: APPROX. 20 MINUTES
TOTAL COOK TIME: 4 HOURS
MAKES: 4–8 SERVINGS

INGREDIENTS
9 each boneless short ribs
1/2 cup red wine
1/4 cup (2 ounces) tomato paste
1 cup beef stock
1/2 cup baby carrots
1 medium white onion, peeled, thinly sliced
1 teaspoon celery seed
1/4 cup canola oil
Kosher salt, as desired
Ground black pepper, as desired
Chopped parsley, for garnish
2 tablespoons cornstarch (optional)
1/4 cup water (optional)

DIRECTIONS

1. Install the Accessory Frame in the bottom level of the unit. Place the Roast Rack in the Pro-Heat Pan, then place the pan in the oven. Pull open the smoke chamber. While holding the smoke box open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Close the box.
2. Turn left-hand dial to select SPECIALTY ROAST. Press WOODFIRE FLAVOR. Set STAGE 1 temperature to 700°F and set time to 15 minutes. Push the right-hand dial to set STAGE 2, then set temperature to 325°F, and set time to 3 hours 30 minutes. Select START/STOP to begin preheating (preheating will take approx. 20 minutes).
3. Season ribs on all sides with oil, salt, and pepper. When unit is preheated and ADD FOOD and PRS STRT is displayed, open door and place the ribs on the pan. Close door, select START/STOP to begin cooking. Throughout the STAGE 1 cooking cycle, flip the ribs to sear all sides, about 4 to 5 times.
4. When STAGE 2 cooking begins, open door, and remove the pan. Transfer the ribs to a 2 1/2 quart baking dish.
5. Pour the wine into the Pro-Heat Pan and scape the bottom of the pan to deglaze. Then using a fine-mesh strainer, strain the wine into a large bowl. To the wine, add tomato paste, stock, carrots, onion, celery seed, salt, and pepper and whisk until evenly combined. Pour the mixture over the ribs, then cover with aluminum foil. Place the dish in the oven, close the door, and cook until fork tender, about 3 hours 30 minutes.
6. When cooking is complete, open door, remove dish from oven and let rest for about 10 minutes. If a gravy is desired, remove meat from liquid, strain liquid into a pot and bring to a boil. In a small bowl, whisk together cornstarch and water to make a slurry. Then whisk slurry into boiling sauce until thickened. Place the meat and vegetables in the gravy and garnish with

MUSTARD CRUSTED ROAST BEEF

INTERMEDIATE RECIPE
FUNCTION: SPECIALTY ROAST
PREP: 10 MINUTES
PREHEAT: APPROX. 20 MINUTES
TOTAL COOK TIME: 55 MINUTES–1 HOUR
MAKES: 6–8 SERVINGS

INGREDIENTS
5–6 pounds eye round of beef
Kosher salt, as desired
Ground black pepper, as desired
1/2 cup Dijon mustard
1 tablespoon dried rosemary
1 teaspoon paprika
1 teaspoon garlic powder

DIRECTIONS

1. Install the Accessory Frame in the bottom level of the unit. Turn the left-hand dial to select SPECIALTY ROAST, set STAGE 1 temperature to 600°F, and set time to 10 minutes. Push the righthand dial to select STAGE 2, then set temperature to 325°F and time to 45 minutes. Select START/ STOP to begin preheating (preheating will take approx. 20 minutes).
2. Season roast on all sides with salt and pepper. Place the Roast Rack in the Pro-Heat Pan, then place the roast on the rack.
3. When unit is preheated and ADD FOOD and PRS STRT displays, open door and place the pan in the unit. Close door and select START/STOP to begin cooking.
4. In a small bowl, combine the mustard, rosemary, paprika, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper.
5. When STAGE 2 cooking begins, open door, and transfer the pan to a heat-resistant surface. Carefully pat the roast dry, then evenly cover in the mustard mixture. Return the pan to the unit and close the door to continue cooking. For a medium-rare roast, cooking is complete when the internal temperature of the roast reads 125°F on an instant-read thermometer.
6. When cooking is complete, open door, remove roast and let sit for 30 to 45 minutes before slicing and serving with desired sides.