The Ninja Crispi doesn’t have a temperature dial, which makes every generic air fryer chart on the internet slightly wrong for it. You can’t “set it to 375°F.” You pick a mode, the machine picks the heat, and you control the time. This chart is built for that.
Every time below is listed by mode (not degrees) and by container (6-cup vs. 4-quart), because a chicken breast alone in the small container cooks faster than four of them spread across the big one. Times come from testing on our own Crispi. Yours may run a minute or two either way — start checking at the low end.
How to Read This Chart
The four modes and what they actually do
| Mode | Temp range | Use it for |
|---|---|---|
| Max Crisp | 425–450°F | Frozen foods, wings, anything you want shatter-crisp fast |
| Air Fry | 400–425°F | The everyday setting — fresh chicken, fish, vegetables, potatoes |
| Bake | 375–400°F | Casseroles, biscuit dough, stuffed peppers, anything with cheese on top (FN101 and later only) |
| Recrisp | 380–400°F | Leftovers. Pizza, fries, fried chicken, bacon — better than any microwave |
If you’re used to setting a number, here’s why the Crispi has no dial and how to work around it. Short version: Air Fry is your 400°F, Max Crisp is your 450°F, Bake is your 375°F. Almost every recipe maps onto one of those.
6-cup vs. 4-quart
Same PowerPod, same heat. The difference is distance and quantity.
- 6-cup: Food sits close to the element. One serving cooks fast — often 2–3 minutes faster than the chart’s 4-quart time. Two burger patties, one chicken breast, six wings, one baked potato.
- 4-quart: Needs the container adapter under the PowerPod. Holds 2–4 servings. Four patties, a 4-pound whole chicken, a pound of wings, four potatoes.
When a row lists two times, the first is for the 6-cup and the second is for the 4-quart.
Four rules that matter more than any number here
- Preheat 3–5 minutes for Air Fry and Max Crisp. Skip it and the first few minutes are just warm-up.
- Always use the crisper plate. It lifts food off the glass so fat drains and air moves underneath. Food sitting flat on the bottom steams.
- Single layer, no crowding. The Crispi cooks from the top down; whatever’s buried stays pale. Two batches beat one crowded one.
- Shake or flip halfway. Every row below assumes you do.
Frozen Foods (Max Crisp)
Straight from the freezer, no thawing, no oil. Max Crisp is built for this.
| Food | Amount (6-cup / 4-qt) | Mode | Time (6-cup / 4-qt) | Notes |
|---|---|---|---|---|
| French fries, standard cut | 1 cup / 3 cups | Max Crisp | 8–10 / 12–14 min | Shake twice |
| Fries, crinkle or steak-cut | 1 cup / 3 cups | Max Crisp | 10–12 / 14–16 min | Thicker = longer |
| Sweet potato fries | 1 cup / 2½ cups | Max Crisp | 8–10 / 12–14 min | Burn fast — check early |
| Tater tots | 1 cup / 3 cups | Max Crisp | 8–10 / 12–14 min | |
| Chicken nuggets | 8 / 20 | Max Crisp | 6–8 / 9–11 min | |
| Chicken tenders (breaded) | 3 / 8 | Max Crisp | 9–11 / 12–14 min | 165°F inside |
| Frozen chicken wings | 6 / 14 | Max Crisp | 16–18 / 22–25 min | Flip at 10 |
| Mozzarella sticks | 4 / 10 | Max Crisp | 5–6 / 6–8 min | Pull at first cheese leak |
| Onion rings | 6 / 15 | Max Crisp | 6–8 / 9–11 min | |
| Pizza rolls | 8 / 20 | Max Crisp | 5–6 / 7–8 min | |
| Egg rolls | 2 / 5 | Max Crisp | 8–10 / 11–13 min | |
| Fish sticks | 5 / 12 | Max Crisp | 7–9 / 10–12 min | |
| Breaded fish fillets | 1 / 3 | Max Crisp | 9–11 / 12–14 min | |
| Frozen burger patty | 1 / 3 | Max Crisp | 10–12 / 13–15 min | Flip halfway, 160°F |
| Frozen salmon fillet | 1 / 3 | Air Fry | 12–14 / 14–16 min | 145°F |
| Frozen shrimp, raw | ½ lb / 1 lb | Air Fry | 7–9 / 9–11 min | |
| Frozen breakfast sausage | 4 links / 10 links | Air Fry | 8–10 / 10–12 min | |
| Frozen hash brown patties | 2 / 5 | Max Crisp | 8–10 / 11–13 min | |
| Frozen personal pizza | 1 (6″) / 1 (8″) | Air Fry | 6–8 / 8–10 min | Skip the plate; use the glass bottom |
| Frozen bacon-wrapped scallops | 4 / 10 | Max Crisp | 9–11 / 12–14 min |
Chicken
Fresh chicken goes on Air Fry. Wings are the exception — Max Crisp gets you takeout skin. Everything to 165°F.
| Food | Amount (6-cup / 4-qt) | Mode | Time (6-cup / 4-qt) | Notes |
|---|---|---|---|---|
| Boneless breast, 6–8 oz | 1 / 3 | Air Fry | 14–16 / 18–20 min | Flip halfway; rest 5 min |
| Boneless thighs | 2 / 5 | Air Fry | 12–14 / 15–17 min | Skin-side up second half |
| Bone-in thighs | 2 / 4 | Air Fry | 20–22 / 24–26 min | 175°F for best texture |
| Drumsticks | 3 / 6 | Air Fry | 20–22 / 24–26 min | |
| Wings, fresh | 6 / 14 | Max Crisp | 18–20 / 22–24 min | Pat bone-dry first |
| Tenders, fresh (unbreaded) | 3 / 7 | Air Fry | 8–10 / 10–12 min | |
| Chicken bites, 1″ | ½ lb / 1 lb | Air Fry | 9–11 / 11–13 min | |
| Whole chicken, 3–4 lb | — / 1 | Air Fry | — / 50–60 min | 4-qt only; breast up, flip at 30 |
| Cornish hen | — / 1 | Air Fry | — / 35–40 min | 4-qt only |
| Chicken sausage | 2 / 5 | Air Fry | 10–12 / 12–14 min |
Beef and Pork
Dry the surface, don’t crowd, and pull early — carryover on the Crispi runs 5°F or more because the glass holds heat.
| Food | Amount (6-cup / 4-qt) | Mode | Time (6-cup / 4-qt) | Pull temp |
|---|---|---|---|---|
| Steak, 1″ (strip, ribeye, sirloin) | 1 / 2 | Max Crisp | 9–11 / 10–12 min | 125°F med-rare; rest 5 |
| Steak, 1½” | 1 / 2 | Max Crisp | 12–14 / 13–15 min | 125°F med-rare |
| Steak bites, 1″ | ½ lb / 1 lb | Max Crisp | 7–8 / 8–10 min | Shake halfway |
| Burger, ¾” fresh patty | 2 / 4 | Air Fry | 9–11 / 11–13 min | 160°F; cheese last minute |
| Meatballs, 1½” | 6 / 14 | Air Fry | 10–12 / 12–14 min | 160°F |
| Pork chops, boneless 1″ | 1 / 3 | Air Fry | 10–12 / 12–14 min | 145°F; rest 3 |
| Pork chops, bone-in 1″ | 1 / 2 | Air Fry | 12–14 / 14–16 min | 145°F |
| Pork tenderloin, 1 lb | — / 1 | Air Fry | — / 20–22 min | 4-qt only; 145°F |
| Bacon, regular cut | 4 / 8 half-strips | Air Fry | 7–9 / 8–10 min | Cut strips in half to fit |
| Bacon, thick cut | 3 / 6 half-strips | Air Fry | 9–11 / 10–12 min | |
| Hot dogs | 2 / 5 | Air Fry | 4–6 / 5–7 min | Buns: last 1 min |
| Sausage links, fresh | 3 / 6 | Air Fry | 10–12 / 12–14 min | 160°F |
| Kielbasa, sliced | ½ lb / 1 lb | Air Fry | 8–10 / 10–12 min | |
| Baby back ribs, cut in 3-rib sections | — / ½ rack | Air Fry | — / 25–30 min | 4-qt only; sauce last 5 |
Full method for the steak bites — the recipe that made me trust Max Crisp for beef — is here. Burgers, including the toasted-bun trick, are here. For bacon, the half-strip layout that makes it fit is here.
Seafood
Fish overcooks in a heartbeat under top-down heat. These are short on purpose. Pull at 145°F, or when it flakes at the thickest point.
| Food | Amount (6-cup / 4-qt) | Mode | Time (6-cup / 4-qt) | Notes |
|---|---|---|---|---|
| Salmon fillet, 6 oz, 1″ | 1 / 3 | Air Fry | 8–10 / 10–12 min | Skin down on the plate, no flip |
| Cod or haddock, 6 oz | 1 / 3 | Air Fry | 8–10 / 10–12 min | |
| Tilapia | 1 / 3 | Air Fry | 6–8 / 8–10 min | Thin — check at 6 |
| Mahi mahi, 6 oz | 1 / 3 | Air Fry | 9–11 / 11–13 min | |
| Snapper fillet | 1 / 3 | Air Fry | 8–10 / 10–12 min | |
| Shrimp, raw, peeled | ½ lb / 1 lb | Air Fry | 5–7 / 7–9 min | Done when curled and opaque |
| Shrimp, breaded (fresh) | 8 / 16 | Max Crisp | 7–8 / 8–10 min | |
| Scallops, large | 6 / 12 | Max Crisp | 6–8 / 8–10 min | Pat very dry |
| Crab cakes | 2 / 4 | Air Fry | 9–11 / 11–13 min | |
| Tuna steak, 1″ | 1 / 2 | Max Crisp | 5–6 / 6–7 min | Rare center |
| Lobster tail, 5–6 oz, split | 1 / 3 | Air Fry | 6–8 / 8–10 min | Butter before and after |
Vegetables
Air Fry for all of it. Oil lightly — a teaspoon per cup is plenty — and dry everything first. Wet vegetables steam.
| Food | Amount (6-cup / 4-qt) | Mode | Time (6-cup / 4-qt) | Notes |
|---|---|---|---|---|
| Asparagus | ½ bunch / 1 bunch | Air Fry | 6–8 / 8–10 min | No flip needed |
| Broccoli florets | 1½ cups / 4 cups | Air Fry | 7–9 / 9–11 min | Shake at 5 |
| Brussels sprouts, halved | 1½ cups / 4 cups | Air Fry | 10–12 / 13–15 min | Cut-side down to start |
| Cauliflower florets | 1½ cups / 4 cups | Air Fry | 9–11 / 12–14 min | |
| Green beans | 1½ cups / 4 cups | Air Fry | 6–8 / 8–10 min | |
| Carrots, ½” coins | 1½ cups / 4 cups | Air Fry | 12–14 / 15–17 min | |
| Bell pepper strips | 1 pepper / 3 peppers | Air Fry | 7–9 / 9–11 min | |
| Zucchini, ½” rounds | 1 / 3 | Air Fry | 8–10 / 10–12 min | |
| Mushrooms, whole button | 1½ cups / 4 cups | Air Fry | 8–10 / 10–12 min | |
| Corn on the cob, halved | 2 halves / 4 halves | Air Fry | 12–14 / 13–15 min | Turn once |
| Onion, wedges | 1 / 2 | Air Fry | 10–12 / 12–14 min | |
| Cherry tomatoes | 1 cup / 2½ cups | Air Fry | 5–6 / 6–8 min | Burst = done |
| Squash, butternut ¾” cubes | 1½ cups / 4 cups | Air Fry | 14–16 / 16–18 min | |
| Eggplant, ¾” cubes | 1½ cups / 4 cups | Air Fry | 10–12 / 12–14 min | Salt 10 min first |
| Stuffed bell peppers, halved | 2 halves / 6 halves | Bake | 18–20 / 22–25 min | Cheese in last 3 |
The two rows people ask about most have their own posts: asparagus (including the Parmesan timing) and corn on the cob, which explains how to fit the ears in the glass. Stuffed peppers are the best argument for Bake mode.
Potatoes
The single most common Crispi mistake is Max Crisp on a whole potato. The skin chars before the inside is done. Air Fry, patience, no foil.
| Food | Amount (6-cup / 4-qt) | Mode | Time (6-cup / 4-qt) | Notes |
|---|---|---|---|---|
| Baked potato, medium (8 oz) | 1 / 4 | Air Fry | 35–40 / 40–45 min | Turn at 20; 205°F inside |
| Baked potato, large (12 oz) | 1 / 3 | Air Fry | 45–50 / 50–55 min | |
| Sweet potato, whole medium | 1 / 3 | Air Fry | 35–40 / 40–45 min | |
| Fresh-cut fries, ¼” | 1 medium potato / 3 | Air Fry | 14–16 / 18–20 min | Soak 30 min, dry well |
| Potato wedges | 1 potato / 3 | Air Fry | 16–18 / 20–22 min | |
| Diced potatoes, ¾” | 1½ cups / 4 cups | Air Fry | 14–16 / 18–20 min | Shake twice |
| Smashed potatoes (par-boiled) | 4 / 10 | Max Crisp | 10–12 / 12–14 min | |
| Baby potatoes, halved | 1½ cups / 4 cups | Air Fry | 15–17 / 18–20 min | |
| Sweet potato fries, fresh | 1 potato / 3 | Air Fry | 12–14 / 15–17 min | Watch the last 2 min |
The full baked potato method covers times by potato size and why foil ruins the skin.
Eggs and Breakfast
| Food | Amount (6-cup / 4-qt) | Mode | Time (6-cup / 4-qt) | Notes |
|---|---|---|---|---|
| Hard-boiled eggs, in shell | 4 / 8 | Bake | 14–16 / 15–17 min | Ice bath immediately |
| Soft-boiled eggs, in shell | 4 / 8 | Bake | 9–10 / 10–11 min | |
| Baked eggs in ramekin | 2 / 4 | Bake | 6–8 / 8–10 min | Runny yolk at 6 |
| Egg bites (silicone mold) | 4 / 7 | Bake | 12–14 / 14–16 min | |
| Breakfast casserole | — / 1 (fills 4-qt) | Bake | — / 30–35 min | Cover with foil first 20 |
| Breakfast sausage, fresh | 4 / 8 | Air Fry | 8–10 / 10–12 min | |
| Hash browns, shredded fresh | 1 cup / 2½ cups | Air Fry | 14–16 / 16–18 min | Squeeze out water first |
| English muffin, split | 1 / 3 | Air Fry | 3–4 / 4–5 min | |
| Toast | 1 slice / 3 slices | Air Fry | 3–4 / 4–5 min | |
| Bacon (see pork chart) |
If your model has no Bake mode (FN100), use Recrisp for eggs — it’s the closest heat.
Bake Mode
Bake runs cooler and gentler. Anything with a top that can burn before the middle sets belongs here.
| Food | Amount (6-cup / 4-qt) | Mode | Time (6-cup / 4-qt) | Notes |
|---|---|---|---|---|
| Canned biscuits | 3 / 7 | Bake | 8–10 / 10–12 min | |
| Biscuit-dough donuts | 3 / 7 | Bake | 6–8 / 8–9 min | Cinnamon sugar while warm |
| Cookies, 2 tbsp dough | 3 / 6 | Bake | 7–9 / 8–10 min | Parchment on the plate |
| Brownies, in 6″ pan | 1 pan / — | Bake | 20–24 / — | 6-cup or a pan set inside the 4-qt |
| Cinnamon rolls, canned | 3 / 6 | Bake | 9–11 / 11–13 min | |
| Quesadilla | 1 / 2 | Bake | 6–8 / 8–10 min | Flip at 4 |
| Garlic bread, halved loaf | 1 half / 1 loaf cut | Bake | 5–6 / 6–8 min | |
| Mac and cheese (baked top) | 2 cups / 5 cups | Bake | 12–14 / 15–18 min | |
| Stuffed peppers | 2 halves / 6 halves | Bake | 18–20 / 22–25 min | |
| Meatloaf, mini (8 oz) | 1 / 3 | Bake | 22–25 / 25–28 min | 160°F |
| Muffins (silicone cups) | 4 / 8 | Bake | 11–13 / 13–15 min | |
| Apple crisp | 6-cup full / 4-qt full | Bake | 18–20 / 24–28 min |
Reheating With Recrisp
This is the button that justifies the counter space. No preheat needed. Everything goes on the crisper plate unless noted.
| Leftover | Time | Notes |
|---|---|---|
| Pizza, 1–2 slices | 3–4 min | Off the plate, on the glass — crust re-crisps |
| French fries | 3–4 min | Shake at 2 |
| Fried chicken | 6–8 min | Flip halfway |
| Chicken wings | 5–6 min | |
| Bacon | 2–3 min | |
| Egg rolls / spring rolls | 4–5 min | |
| Burger patty | 3–4 min | Add cheese for the last minute |
| Roasted vegetables | 3–4 min | |
| Steak, sliced | 2–3 min | Any longer and it’s gray |
| Mozzarella sticks | 3–4 min | |
| Garlic bread | 2–3 min | |
| Rotisserie chicken pieces | 5–7 min | Skin side up |
| Fish (breaded) | 4–5 min | Plain fish: 2–3, and expect it drier |
| Casserole (in the glass it was stored in) | 8–12 min | Snap the storage lid off, pod on. That’s the whole point of this machine. |
A Note on the Crispi Pro
If you have the Crispi Pro (the 1800-watt countertop version with 2.5-qt, 4-qt, and 6-qt glass), you have a real temperature dial and two extra modes (Roast and Dehydrate). Use the 4-quart column above as your starting point, set the temperature to the range listed for each mode, and expect things to finish a minute or two sooner — the Pro has more power. The 6-quart container will hold roughly 50% more than the 4-quart times assume, so add 2–4 minutes for full loads.
Printable Version
Download the one-page Ninja Crispi cooking times chart (PDF) — the frozen, chicken, beef, seafood, vegetable, and Recrisp tables condensed to a single sheet for the inside of a cabinet door.
FAQ
Do I need to preheat the Ninja Crispi? Yes, for Air Fry and Max Crisp. Run it empty for 3–5 minutes. Recrisp and Bake can go straight in. Skipping preheat doesn’t ruin food, it just adds 2–3 minutes and softens the crust.
Why do my cooking times run longer than the chart? Almost always one of four things: you didn’t preheat, the container is overloaded, food went in wet, or the crisper plate was left out. Fix those before adjusting the time.
How much faster does the 6-cup cook than the 4-quart? Roughly 2–3 minutes faster on most foods, because the food sits closer to the PowerPod and there’s less of it. Big items like a whole chicken or a full breakfast casserole only fit the 4-quart anyway.
Which mode replaces “400°F” from a regular air fryer recipe? Air Fry. It runs 400–425°F. For recipes that call for 375°F, use Bake. For 425°F and up, Max Crisp. Then cut the recipe’s time by 3–5 minutes and check.
Can I cook frozen food without thawing? Yes — that’s what Max Crisp is for. Fries, nuggets, wings, fish sticks, and anything breaded go in frozen. The exception is steak and burgers, which sear better thawed and patted dry.
Do I always need the crisper plate? For anything you want crispy, yes. Skip it only for pizza, casseroles, baked goods in a pan, and anything with sauce that would drip through.
Can I use foil or parchment? Parchment on the plate for cookies and sticky foods, yes. Foil to wrap potatoes or line the container, no — it blocks the airflow the machine depends on. Never let either touch the PowerPod.
How do I stop the Crispi from smoking? Smoke means fat is hitting hot glass. Use the crisper plate, don’t overload fatty foods like bacon or wings, and cook a batch smaller than you think you need. A tablespoon of water under the plate helps with very fatty cuts.
What internal temperatures should I hit? Chicken and turkey 165°F, ground beef and pork 160°F, pork chops and whole cuts 145°F, fish 145°F, steak 125°F for medium-rare (pulled, then rested). An instant-read thermometer is the single best accessory for this machine.
Is this chart good for the FN100 with no Bake mode? Yes. Every Air Fry, Max Crisp, and Recrisp row applies directly. For Bake rows, use Recrisp and add 1–2 minutes.
More Ninja Crispi Recipes
- Ninja Crispi Steak Bites — garlic butter, Max Crisp, ten minutes
- Ninja Crispi Burgers — with the bun-toasting step
- Ninja Crispi Bacon — the half-strip trick
- Ninja Crispi Baked Potato — crispy skin, no foil
- Ninja Crispi Asparagus — Parmesan edges
- Ninja Crispi Corn on the Cob — charred in 14 minutes
- Ninja Crispi Stuffed Peppers — Bake mode, done right
- Why the Ninja Crispi Has No Temperature Dial — and how to convert any recipe
