Crisper tray in lower position, put four strips of bacon on the tray, and cook on "bake/roast" for 10 minutes at 400°.  Worked well.

2023:11-14:  Tried it with the wire rack and parchment paper.  I think the bacon turned out slightly less crispy, and much more curly at the ends.

2023-08-14:  Experiment 1.  I prepared the salmon with olive oil and spices, the spices being salt and lemon pepper.  Tray in upper position.  First I tried bake for 8 minutes at 400°.  Parts were still uncooked.  I finished it off on bake for 5 minutes at 350°.  Seemed to turn out okay.

Next time around I think I'll try just 350° but for a longer time, say 10 minutes to start with.

G'morning, folks. Good day yesterday. Full night's sleep plus two naps. My sleep deficit is fading. Made roasted potatoes with blackening seasoning. Not much kick. Apparently I have to use a lot more of the spices.

I eat a cup of wheat berries every day for breakfast, and in the past I cooked them on the stove. Here is my Speedi adaptation.

INGREDIENTS

• 2 cups of raw red wheat berries
• 6 cups of water

METHOD

Remove crisper tray from pot. Pour wheat berries in pot. Pour in water. Set for 30 minutes on the steam function. Check after 20 minutes. Once, soft, drain wheat berries from pot into strainer and rinse with cold water to stop cooking. Refrigerate. This will produce an al dente consistency. Cook longer if you like them softer.

Notes:

2023-08-19: Today I cooked them for 25 minutes. Still al dente. Next time try 30 minutes to get them a bit softer.

Ingredients

• 2.5 cups of water.  Add a bit more if necessary to make sure all the pasta is covered with water.
• 24 oz can of pasta sauce (I used Hunt's garlic and herb pasta sauce.)
• 8 oz orecchiette (half of a 16 oz box)
• 9-12 frozen meatballs, roughly golf-ball size or a bit smaller
• 1 tsp of garlic salt
• 1 tsp of mixed Italian seasonings

Method

Mix everything in the bottom of the bottom of the pot without the crisper tray.  Steam for 18 minutes.  Half way through, pause and give it all a good stir with a non-metal spatula, being careful to scrape the bottom of the pot to make sure none of pasta is sticking.

Source:  video

Notes:

2023-08-13: In terms of textures and timing this was great, but the diluted sauce was too bland.  Next time try 1.5 tsp of garlic salt and 1.5 tsp of Italian seasonings.

1. 1/2 cup of water in pot
2. Steam for 8 minutes

Bulgogi are big enough that, if you want to eat them by hand, then need to be crisped, not just steamed otherwise they fall apart.  Here's what worked for me:

1. One cup of water in pot
2. Crisper tray in lower position
3. Bulgogi onto tray
4. Set the "steam and crisp" function to 390° for 8 minutes.

1 cup of rice
2 cups of water
1 kielbasa, sliced
1 can of cream of mushroom soup.  Then shake the remaining bits out using half a can of water

Set 10 minutes on the steam setting.

2023-08-27:  This time I wanted to try to get the kielbasa browned a bit, so I used the steam and bake setting using 5 minutes at 390° with 2.5 cups of water.  Turned out well.  Next time I'll try either a longer time or a higher temp to see if I can get it more brown.

2023-09-14:  This time I wanted to try to get the kielbasa browned a bit, so I used the steam and bake setting using 6 minutes at 390° with 2.5 cups of water.  

1. Put 2.5 cups of water, 1 cup of rice, a handful of canned jalapeño slices, and one can of cream of mushroom soup in pot.
2. Fill the can half full of water and give it a good shake to get the stuff off the sides.  Pour into pot.
3. Put tray in upper position.  Slice kielbasa into rounds and arrange in a single layer on the tray.
4. Use the steam and bake setting for 6 minutes at 390°. 

Results:  I really liked the browning on the kielbasa.  The rice was pretty sticky on the bottom of the pot, so I scraped it up right away.  The texture of the rice surprised me.  I should try this again next time but add the soup/water at the end to see if I like that better.

2023-09-16:  This time I wanted to try to adding the soup at the end.

1. Put 2.5 cups of water and 1 cup of rice in pot.
2. Put tray in upper position.  Slice kielbasa into rounds and arrange in a single layer on the tray.
3. Use the steam and bake setting for 6 minutes at 390°. 
4. Remove kielbasa to a bowl.
5. Add mushroom soup to rice.  Fill the can half full of water.  Shake to get the rest of the soup loose.  Add to rice.  Mix.

Results:  I like the creamy consistency of the rice better this way, but when you add the soup mix, of course, it cools the rice off.  I should do two more experiments.  1.  Heat the soup and water in the microwave and then add to rice at the end.  2.  Start with rice, 3 cups of water, soup and half a can of water.

I washed four medium-small sized baked potatoes, pierced them with a fork, popped them in the Speedi on the crisper tray in the upper position and set the Speedi on "air fry" for 30 minutes at 390°F.  They came out perfect.

If you use larger potatoes, you don't want the tray in the upper position:  they'll touch the burner and burn.  Instead, use the lower position for 45-60 minutes.

Source:  Ninja Speedi Perfect Salmon Served with Sweet Chilli Vegetables

Holey moley, I just tried this recipe, and it came out perfect the first time.

Ingredients

• One head of cauliflower
• A similar amount of brocolli
• One red bell pepper
• About a pound of salmon
• Sweet chili sauce

Method

1. Remove crisper tray from Speedi pot.
2. Chop cauliflower into flowerets. Put down a layer that covers the bottom of the pot.
3. Chop brocolli into flowerets.  Put down a layer that covers the cauliflower.
4. Chop bell pepper into strips about a quarter of an inch wide and 2-3 inches long.  Lay on the brocolli.
5. Cut the salmon into fillet strips of about 6oz.  Season with salt, black pepper and garlic.  Lay on the bell pepper strips.  This will protect the bell peppers from burning.
6. Set the Speedi to 15 minutes at 350°F on the "steam and bake" setting.  Note:  we are not adding water to the pot.
7. Check the salmon at seven minutes into baking.  It should read about 145° at the thickest part.  Stop cooking when we get there.
8. Toss the cooked vegggies with sweet chili sauce.

2023-07-09:  I used "Slap ya mama" seasoning plus garlic powder.

Notes:  Although the recipe worked perfectly, I found I didn't like the fishy taste on the vegetables eaten as left overs.  Henceforth, do the vegetables first and separately.

Photos

Layered vegetables

Salmon on top

Final dish with a side of left-0ver curried lentils.

Servings:  two cups of uncooked wheat berries yields about 5 cups of boiled wheat berries.

2023-07-07:  I put one cup of red wheat berries in the pot along with four cups of water, and set the Speedi to 10 minutes on the steam setting.  After ten minutes I tried them, and they were at an al dente tenderness that would probably be edible, but I added another three minutes for a bit more softness:  still a bit hard.  Added another 3 minutes: I think this is still a bit hard.  Took forever to chew through my morning bowl of boiled wheat berries.

Next time I should try 20 minutes to start with, one cup of wheat berries and 3 cups of water.  Once I finalize the timing for one cup, I should redo for two cups.

2023-07-08:  This time I'm trying one cup of wheat berries with three cups of water but at 20 minutes on the steam setting.  Still hardish.  Added 5.  Still hardish.  Added five.  Removed, strained, rinsed with cold water.  Next time I should try 30 minutes to begin with.

2023-07-10:  This time I'm trying two cups of wheat berries with six cups of water at 30 minutes on the steam setting.  They came out at a good al dente texture.  Made about just shy of 5 cups of boiled wheat berries.

2023-11-07:  Yup, 30 minutes is spot on.