Ninja Foodi Airgrill ( Air Fryer + Indoor Grill)

For those who love to barbeque without the mess of an outdoor grill. Grilling on the indoor Ninja Foodi Airgrill is virtually smoke-free thanks to the unique Cyclonic Grilling Technology that delivers chargrille­d exterior and juicy interiors over 260°C circulatin­g air and a 200°C high-density grill grate. The 5-in-1 indoor grill is also a 3.7 litre air fryer, perfect for grilling, air frying, roasting, baking and even dehydratin­g.

Ninja Foodi Multi Cooker ( Air Fryer + Pressure Cooker)

A multi-functional cooking system that includes Pressure Cooking, Slow Cooking, Rice Cooking, Steam, Sauté, Brown, Air Fry, Bake, Roast, and Grill. TenderCris­p technology combines the best of pressure cooking and air frying all in one pot for juicy insides and crisp outsides, cooking up to 70 percent faster than traditiona­l cooking methods in its 6 litre capacity.

Ninja Air Fryer Max ( Air Fryer + Dehydrator)

Max Crisp, Air Fry, Air Roast, Bake, Reheat, and Dehydrate – all in one appliance in the family-sized XL 5.2 litre basket. The unique MaxCrisp Technology delivers 240°C of superheate­d air to cook foods up to 50 percent faster than fan ovens, for crispier results with little to no oil.


Dehydratio­n is one of the oldest methods of preserving food known to mankind, as dehydrated foods keep their nutritiona­l value for much longer, making for lightweigh­t, nutrient-dense snack options.

Food dehydratio­n involves removing water and moisture from food, preventing microorgan­isms like yeast, mould, and bacteria from growing, thus preserving food for future use while keeping nutrients intact. Warm air is used to dry out thinly sliced foods, rather than cook it, and crisp it up evenly. Reducing the moisture content also hampers and slows down natural enzymes present in fruits and vegetables, thus retarding the spoilage.

Dried foods, especially fruits, have a greater concentrat­ion of fibre and antioxidan­ts than fresh fruits; nutrients such as vitamin C, beta carotene and iron are kept intact; and even minerals and other nutrients are maintained for much longer according to scientific research.


Pressure cooking is touted to be a very efficient cooking method, utilising much less energy than most other appliances as it leverages the pressure powers of steam rather than cooking in water. Because a pressure cooker basically uses “steam under pressure”, foods are bathed in steam as they cook, thus staying moist and juicy. The softer the food, the easier it is for the body to digest, and especially in the case of hard-to-break-down proteins in legumes, pressure cooking can increase digestibil­ity by as much as 84 percent.

And now electric pressure cookers as part of multi-cookers have exploded in popularity because of their time saving benefits (cutting down cooking time by as much as 70 percent

compared to other traditiona­l methods), and much higher retention of vitamins, minerals and flavour. Another advantage of such modern pressure cookers is that pressure can be quickly reduced during cooking to add delicate foods such as herbs and dairy that require less cooking time than meat later during the process, thus better retaining their texture and nutrients.

Pressure cooking also helps eliminate two cancer-causing compounds (acrylamide and heterocycl­ic amines), which are often produced by other high-heat cooking methods. Studies have shown that pressure cooking is also the best cooking method when it comes to lectins and phytic acid, the two anti-nutrients in grains, legumes and pseudo grains like quinoa, which can bind to minerals and make them indigestib­le. When soaked overnight and cooked under pressure, the amount of phytic acid can reduce by as much as 50 percent.


Hail the slow food movement. Economical to use and great for making the most of budget ingredient­s, slow cookers offer a healthier, lowfat method of cooking and require the minimum amount of effort. The extended cooking times allow better distributi­on of flavours, as the lower temperatur­es lessen the chance of scorching foods that tend to stick to the bottom of a pan or burn in an oven. Less expensive or tough meats, such as chuck steaks, roast, and less-lean stewing beef, are tenderised through the long cooking process, slow cookers use less energy than a standard electric oven and can usually be left unattended all day for many recipes, providing a perfect alternativ­e for busy lifestyles. Trimming fat from meat before slow cooking is required as the fat won’t drain off as with other cooking methods, nor does oil need to be added at the start of the cooking, so the health benefits are definitely attractive.

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