Ninja Foodi - Can you help with recipes, tips?

I love mine - it makes the best stew ever, and I love the fact that I can make things like paella or risotto in a fraction of the time it would normally take. I would suggest joining some of the Ninja Foodi groups on Facebook, where you'll get lots of helpful tips and advice and access to files of recipes. Also, follow The Salted Pepper on YouTube - she has loads of videos with recipes and hints on how to get the most from your Ninja.

Thanks, I can't bear Facebook, but will certainly look up YouTube. Is is possible to cook a whole meal in there, does the timing get tricky? Can you treat it as an oven? I think I read somewhere that you can if you take off 10 degrees in temperature and about10 minutes in time, have you ever tried a cake in it?

Blondiescot I watch Salted Pepper YouTube videos too! In fact there are a few people who are quite good.

B9Exchange I started doing very simple things like chips in the air fryer, till I got into the routine of setting time/temp/etc. I use it at lunchtime to do things like baking cheesy fishcakes, chicken, corned beef bakes - quicker than heating up the oven. I do all my whole chickens now using the air fryer - unless I need one larger than 4 lb.

Once it got to be more routine I started on the pressure cooker.

So would you recommend starting on one function and really learning what to do with that, rather than trying a whole meal too soon?

I'm still getting used to mine. The first thing I tried was pressure cooking and it is very good for beef and lamb stew, like an old fashioned pressure cooker. If it's ready early, you can then leave it to slow cook.
I cook chips and roast potatoes air fried in 20m minutes. Sausges, chicken and fish are also good air fried, grilled or baked. Grilled is quicker but otherwise it seems much the same.

I don't recommend any of the recipe books. They are American, poorly printed with strange recipes. The recipes on the Facebook group are much better. You can also ask there about cooking something specific you want to do.

Depends on how confident you are - that's what I did but I expect there are others who jumped straight in . Doing it that way just meant I didn't have to remember to swap lids while I was getting used to other things.

I still haven't cooked a whole meal in it to be honest, apart from casseroles but it does quite often take the place of the oven.

This is really helpful, I am feeling a bit braver! I did pork chops and paprika wedges for lunch, which seemed to work okay, but I think the pork was marginally overdone. I need to get into the habit of lifting the lid and checking, because in a conventional oven you don't for fear of letting the heat out or sinking the cake.