Prestige Smart XL Air Fryer & Countertop Oven (DT551)

I have the prestige smart XL and holy fricking crap I love it. I can't ever go back to a standard toaster oven or combo. At first I thought it was way too big and now I don't even notice.

Went with the Ninja 10 in 1 off Amazon for $249 DT551. Have the basket version and use it everyday. Hope to eliminate the toaster oven, toaster , and basket fryer for 1 device. The brand has held up well for us.

I purchased a Ninja Prestige Smart XL air fryer oven from Best Buy. Normally $429.99 and still on sale for $279.99. I got it for $249 on Black Friday. Yes it’s an expensive air fryer and oven style but I like it better than the basket style Ninja air fryer I had that finally quit working. I can cook more food at once and the air fryer function works just as well. It also has a thermometer probe you can use to cook food to the exact temp you want. I cooked a whole chicken a couple of weeks ago and it was falling off the bone using the air roast setting. Only complaint is that it’s a little harder to clean. Most of stuff it comes with is hand wash only and the glass on the door gets greasy fast. But would 100% buy again.

Yeah ive got the "Ninja Foodi 10-1 Smart XL Airfry Oven" with the trays/racks and I only cook for 2 with it but could definitely do 4. Its like 16"x17"x12". It'll bake, broil, air fry, toast, etc. I love it.

I have a Ninja Foodi Smart XL Pro Air Oven in my full sized kitchen. I love this damn thing! I've often that if I lived someplace without an oven, I'd be just fine.

I have the ninja foodie and it’s a 10 in 1. Bake, air fry and toast and pressure cook are the main functions I use. I just started to use the dehydrator, kinda neat

Still got our oven and use it for bigger things, like roast chicken etc, but have a Ninja too and it's the best thing we've ever brought. It gets used daily for all sorts. Pressure cooking a joint of meat and then finishing it off on air fry is my current thing.

It does pork well I find, although you sometimes have to cut larger joints in half to fit. We put it on the wire rack with a pint of hot stock underneath with garlic, herbs and whatever aromatic goodies you might like for taste and pressure cook it on high for 40 mins or so. Then pour out the stock and save it for gravy if you like and swap the lids. Then air fry for 10-20 mins to crisp the fat. Sometimes we cut the fat off before cooking and save it in the fridge overnight, cut into cubes, with salt, we then air fry this into tasty pork scratchings. Beef works well too. The only limit is making sure the lid will close.