Ninja F300 Quick Start Guide
Contents
1. 5 Fry onion rings in single layer for about 2 minutes 6 Drain on paper towels and serve immediately 8 ao Paw eg Te ES Try using ravioli with i different fillings and pair Jr them with other sauces like spinach ravioli and pesto TF sauce for dipping m wz z SS ee es gt a A popular snack in St Louis these ravioli come together in just minutes and can be served with your favorite homemade or store bought marinara sauce Serves 4 6 DIRECTIONS Preheat oil to 350 F 2 Set out two medium sized bowls Place the buttermilk in one bowl and the breadcrumbs in the other 3 Working in batches dip ravioli in buttermilk to coat completely Allow the excess buttermilk to drip back into the bowl Dredge ravioli in the breadcrumbs Place the ravioli on a clean plate and continue with the remaining ravioli 4 Arrange the ravioli in a single layer in the fryer basket and lower into the oil Fry until golden brown about 3 minutes Repeat with remaining ravioli 5 Transfer the fried ravioli to a plate lined with paper towels 6 Sprinkle with Parmesan and serve with warm marinara sauce pf om E z LE 5 eo 6 et J bo E E i E y Healthy Tip _ Typically made with Arborio a medium grain white rice this healthier d version uses brown rice instead If _ preferred store bought marinara sauce can be used for dipping aa Q p COOCCC OOOO2. The Ninja Professional Frying System CONGRATULATIONS You ve just purchased the Ninja Professional Frying System FASTER Advanced heating element provides quick heating and fast oil temperature recovery to cook food faster HEALTHIER Faster cooking and enhanced temperature control help decrease excess oil absorption CRISPIER Cooks food to a delicous crispy texture for professional results every time CAPACITY Cooks up to 3 2 Ibs of food in one batch using less oil The Ninja Professional Frying System is a convenient simple way to cook delicious classic and even healthy dishes Your Ninja Professional Frying System is engineered to exhibit optimum performance by frying food QUICKLY This recipe guidebook hopes to inspire you with some easy ways to create fun delicious dishes as well as Healthy Hints and Tips to create your own personal favorite recipes WE WANT TO HEAR FROM YOU Go to www ninjafryingsytem com to rate and review the product and get delicious recipes share tips and ideas Become part of our NINJA family Q O A o D J Q 0 m Professional Frying System Tips and Guide e When frying battered foods lower the empty fryer basket into the oil Then slowly lower food into the fryer basket one piece at a time using tongs This will help the batter to form a crust and prevent the food from sticking to the basket e When frying frozen foods fill the fr
3. minutes then dip into egg and then into panko bread crumbs Repeat 5 Remove eggplant from the oil and place to drain on the paper WiN alk OF the to ily ang place on acien piate towels Drizzle with honey before serving GSS eee 4 Lower basket into oil In batches of 10 use tongs to slowly add each shrimp into the oil and fry for 3 to 4 minutes Drain on Using egg substitute for eggs is a paper towels and serve Bey ee Nias Say 5 Combine ingredients for sauce in a bowl and serve with shrimp for dipping e Sie eT eC ooceeoeeoeeoeeoeeeeeeeeeeee 3 Healthy Tip Serve with ey celery and Serves 3 4 DIRECTIONS Combine first five ingredients in a saucepan and bring to a boil Lower heat cover and simmer sauce for 5 minutes Remove from heat and set aside in a large bowl Preheat fryer to 375 F 3 Place basket in fryer and carefully lower half of the wings into the oil using tongs Fry for 7 minutes Drain on paper towels Repeat with second half of wings Add fried wings to hot sauce and toss to coat before serving Serves 4 DIRECTIONS In a large bowl combine buttermilk 2 teaspoons salt and teaspoon pepper Separate onion rings and coat them in the buttermilk mixture 2 Whisk together flour 2 teaspoons salt and remaining pepper in a shallow bowl 3 Drain onion rings and dredge in the flour mixture Let coated onion rings sit for 15 minutes 4 Preheat fryer to 375 F
4. INUTES New York Style Chicken 10 General Tso s Chicken RGS 11 Light and Fresh Tofu Pad FISH FILLETS BATTERED 375 F 17 C 5 7 MINUTES ee Se ee ma ONION RINGS 375 F 191 C 2 4 MINUTES St Louis Fried Ravioli Whole Grain Sicilian FRENCH FRIES THICK 375 F 191 C 8 10 MINUTES Arancini with Roasted ned PEpper Sauce FRENCH FRIES THIN 375 F 191 C 4 6 MINUTES Spicy Argentinian Potato Si with Chimichurri POTATO WEDGES 350 F 163 C 4 5 MINUTES auce EGG ROLLS SMALL 350 F 163 C 4 5 MINUTES FRUIT FRITTERS 350 F 163 C 2 4 MINUTES Serves 4 6 Serves 6 8 Shrimp Ginger chili sauce DIRECTIONS Place the spears in a bowl and cover with the milk for an hour weighing them down with a plate so they are fully submerged 2 Preheat f 375 F eE DIRECTIONS 3 In a bowl mix the flour with the salt Drain and pat the eggplant dry and dredge them in the flour and salt shaking off any excess flour Place on a plate and line another plate with paper towels Preheat fryer to 375 F 2 Pat shrimp dry and place in a bowl Season with salt and pepper 3 Prepare three small bowls Stir together the flour and paprika in one bowl place the beaten eggs in the second bowl and the panko crumbs in the third Lightly dust shrimp in flour mixture 4 Place the basket in the rest position on the fryer and layer about half of the eggplant into to the fryer Cover with the basket lid and lower slowly into the oil Fry until golden brown about 4
5. If you don t have a pastry bag simply cut 4 corner off of a plastic storage bag fill the bag and pipe the cheese mixture into the cannoli shell Sprinkle cannoli with confectioners sugar before serving Serves 6 Whether French Beignets Spanish Churros Bulgarian Funnel Cakes Italian Zeppoles Hushpuppies Elephant Ears or Doughnuts simply change the shape of the dough in this recipe and use different toppings to suit your mood DIRECTIONS In a mixing bowl pour warm water over yeast Add sugar and stir together let stand for 10 minutes Add egg 2 tablespoons butter milk flour and salt and stir to combine until dough becomes elastic Brush top of dough with additional melted butter and cover Drape tea towel over top of bowl and let rise for 2 hours 2 Punch down dough and place on a cutting board or countertop generously dusted with flour Roll out dough to a inch thickness and use a cookie cutter or a drinking glass to cut out the dough 3 Place pieces of dough on a buttered sheet pan or buttered parchment paper and let rise hour 4 Preheat fryer to 350 F and place the basket in the oil 5 Slowly lower dough into the oil and fry for 2 minutes 6 Place dough on a plate lined with paper towels and sprinkle with cinnamon and confectioners sugar before serving L s Seine Suggestion Tip Change up spices as desired For gt j a sweet and spicy flavor o
6. OR OO OCHO H COCO COE Makes 2 14 Arancini Y2 Roasted red pepper dipping sauce DIRECTIONS Preheat fryer to 375 F 2 In a bowl stir together rice scallions egg substitute parsley ale powder Parmesan cheese salt black ea red pepper akes and one quarter cup of bread crumbs Place the remaining bread crumbs on a shallow plate 3 Shape l 2 tablespoons of the rice mixture around each mozzarella ball roll in bread crumbs and set aside Repeat with the remaining mozzarella balls 4 Fry for 3 2 minutes or until golden brown Drain on paper towels 5 Place roasted red peppers garlic and lemon juice in blender or food processor Blend thoroughly and then drizzle in oil slowly until well blended Season with salt and pepper to taste Serve with arancini Serves 2 4 Serves 4 5 Potato Bites Chimichurri Sauce Fish Tartar Sauce DIRECTIONS DIRECTIONS Preheat fryer to 375 F Place tartar sauce ingredients in a bowl or a food processor and 2 Place potatoes in a saucepan of cold water and bring to a boil mix until ingredients are well combined Set aside in a small bowl Lower to simmer and cook for 5 to 8 minutes Drain and let cool on a cookie sheet or plate 2 Preheat fryer to 375 F and place fryer basket in oil 3 Sift 2 cup flour and 4 teaspoon salt into a bowl then whisk in 3 In a bowl combine flour paprika and salt beer gently until just combined Stir in remaining 4 teaspoon sa
7. and fish To ensure even cooking make sure all of the food you will be frying is of similar size and thickness INGREDIENTS cup all purpose flour 42 cups cold soda or tap water 2 cup cornstarch 2 teaspoons baking powder teaspoon dried red pepper flakes 2 teaspoon garlic powder 2 teaspoon kosher salt Fresh ground black pepper Frying Batter Preheat fryer to 375 F Place the flour cornstarch baking powder and water in a mixing bowl Season with salt pepper and spices and mix until all of the ingredients are thoroughly combined Pat dry then dip each piece of food you are frying into the batter ensuring that the food is evenly coated and allowing excess batter to drip off Place the fryer basket in the oil Using tongs dip the battered food into the hot oil for about 10 seconds and then release it This allows the food to form a crust preventing it from sticking to the basket Add remaining pieces of food one at a time being careful not to overcrowd the pot Place the basket lid on the basket Fry until the food has reached a golden brown color 3 5 minutes Remove the food and place on a plate lined with paper towels or a cooling rack Serve immediately DEEP FRYER Easy Spice Blends These easy spice blends add personality to fried foods Such as French fries chicken fish vegetable tempura and more All spice blends Should be stored in an airtight Container Dill Pickle Spice Blend Y2 teaspoon garl
8. d 2 Place basket lid into the designated groove in the fryer basket 3 Place fryer cover over basket and slowly lower the fryer basket into the oil 3 Press the START STOP button 4 When the oil has reached the desired temperature a ready icon will appear and a beep will sound QUICK START GUIDE QUICK START GUIDE Place the fryer basket in the oil 2 Place the basket on the rest position to let food drain for a few minutes before serving Slowly raise fryer basket from the oil After Frying When food has reached desired color slowly lift the basket and place it onto the rest position on the edge of the fryer l TERETA TAE for 10 seconds to drain excess oil 2 Using tongs and high mitts individually add pieces of food to the 3 When all food is added attach basket lid to the fryer basket oandihold for sec ones before releasing 2 Remove the fryer basket and the basket lid and unload food onto a plate Use paper towels on a plate to absorb excess oil 3 Detach the magnetic plug from the back of the fryer 4 Allow oil to cool to room temperature before filtering discarding or storing the oil approximately 2 3 hours 5 Remove oil reservoir from unit and attach the pour spout Pour oil into an appropriate container 4 y o gt r4 s Q g m Professional Frying System RECIPES HEALTHY HINTS AND TIPS Use this flavorful versatile batter to fry chicken cutlets vegetables
9. ic powder Ye teaspoon dry mustard Y4 teaspoon cumin teaspoon dried dill V2 teaspoon kosher South of the Border Spice Blend Ye teaspoon paprika V2 teaspoon garlic powder V2 teaspoon chili powder V2 teaspoon onion powder V2 teaspoon kosher salt Cajun Spice Blend V2 teaspoon salt e 4 teaspoon dried oregano Ye teaspoon garlic powder e Y4 teaspoon dried thyme 3 4 teaspoon paprika e 1 3 teaspoon red pepper flakes Y4 teaspoon ground black optional pepper Y4 teaspoon onion powder 4 teaspoon cayenne pepper Herbs de Provence Spice Blend e V2 teaspoon thyme e V2 teaspoon rosemary e V2 teaspoon marjoram e s teaspoon lavender Mediterranean Spice Blend e V2 teaspoon dried basil e V2 teaspoon dried marjoram e Y4 teaspoon garlic powder e 4 teaspoon oregano e 4 teaspoon thyme e Y4 teaspoon mint Suggested Frying Guide y gt r4 s Q g m m m T TEMPERATURE APPROX COOK TIME Recipe Guide for Delicious Recipes MUSHROOMS 325 F 163 C 3 4 MINUTES Main Courses DeLee CHICKEN PIECES BATTERED 350 F 177 C 10 14 MINUTES CHICKEN STRIPS 350 F 177 C 3 4 MINUTES Spanish Eggplant Fritters 8 English Pub Cod with 12 Little Italy Cannoli with Honey Fresh Tartar Sauce 13 County Fair Fried Dough SHRIMP RAW BATTERED 375 F 191 C 3 4 MINUTES capanes S S cA 2 sale r el decade 14 Canal Street Spiced with Ginger Chili Sauce Spicy Crema Beane j FISH CAKES OR PIECES 375 F 191 C 4 6 M
10. killet heat oil on medium high heat for 2 to 3 minutes Add scallions and chilies and cook until softened 2 minutes Add sauce mixture to skillet and bring to a boil Cook until it resembles a thick glaze about 2 minutes Remove chilies 8 Add chicken and heat through before serving about 2 minutes Ss p Z Q e J 0 m O LIGHT AND FRESH TOFU PAD THAI Serves 2 4 INGREDIENTS 3 ounces bean sprouts divided 4 ounces rice stick noodles Ye ctup roasted salted peanuts to 2 tablespoons peanut oil cup chopped scallions divided chopped divided lime cut into wedges 2 teaspoons minced garlic 2 whole eggs beaten 2 tablespoons fish sauce 2 tablespoons sugar tablespoon rice wine vinegar 8 ounces extra firm tofu cut into I cubes 72 cup flour teaspoon kosher salt DIRECTIONS 2 3 Cover rice sticks with hot water and let soften for 10 to I5 minutes stirring occasionally to prevent clumping Preheat fryer to 350 F Heat peanut oil in a skillet over medium heat and add scallions and garlic Saut for about 2 minutes or until fragrant Remove scallions and garlic and place in a large bowl Add eggs to skillet and scramble using a spoon to break up the eggs Add scrambled eggs to scallions and garlic Toss tofu in flour and salt and immediately place in a single layer in the basket and fry for about 4 minutes or until light golden brown Drain on paper towels Ina
11. lt 4 Pat potatoes dry with a paper towel and dredge in the flour until evenly covered Shake off any excess flour 4 Pat fish dry Sprinkle fish on both sides with salt and pepper then dust lightly in remaining 2 cup flour Dip fish into the beer batter 5 Place potatoes in a single layer in the frying basket and fry allowing excess to drip off covered for 3 to 4 minutes until golden brown Drain on paper towels Repeat with any remaining potatoes 5 Slowly lower half of the fish into the oil and release after a few seconds or when a crust has formed Fry fish until deep golden about 4 to 5 minutes Set on a plate lined with paper towel Repeat with remaining fish Serve with tartar sauce peoee ce 09 eee 6 Blend parsley oregano and garlic in a food processor Add vinegar Serving Suggestion Tip salt and peppers Slowly stream in olive oil _ For the classic British Fish and Chips Lidet M serve with frozen or fresh French fries oye and tartar sauce if Tg Sap See 7 Drizzle chimichurri sauce over potatoes before serving at an i 0 0 0 006 YAO ee Healthy Tip ees Cabbage is filled with Vitamin C fiber et i d other nutrients To make g gt potassium and other nutrients To make g ma EF the crema lighter use low fat yogurt and P mayonnaise i Serves 3 4 Battered Fish Spicy Crema Sauce DIRECTIONS l 2 Preheat fryer to 375 F and place frye
12. mit five am 0 3 0 spice powder and substitute with m t cinnamon and cayenne pepper Cool H nuts on wax paper after cooking to t revent sticking Pr pie TET gite ooo aey 3 Serves 6 8 DIRECTIONS Blanch pecans in a pot of boiling water for two minutes Drain nuts and blot dry with paper towels Place nuts in a bowl and stir in honey and lemon juice and let marinate for two hours 2 Preheat fryer to 325 F 3 Drain nuts and roll in sugar Place nuts in basket and slowly lower into the oil Fry for 2 minutes 4 Remove nuts from oil spread on wax paper and sprinkle with cinnamon 5 Allow nuts to cool before serving WE WANT TO HEAR FROM YOU Rate and review our product and get recipes share tips and ideas 1 877 646 5288 www ninjafryingsytem com
13. r basket in oil In a large bowl combine flour cornstarch baking powder and salt Blend egg and beer then quickly stir into the flour mixture Some lumps will remain Ina medium bowl mix together yogurt and dN eal Gradually stir in fresh lime juice until consistency is slight y runny Add jalapeno oregano cumin cayenne and salt Set aside Lightly dust fish pieces in the flour and add to batter One batch at a time remove the fish from the batter and allow excess to drip off Slowly lower the fish into the oil and release after a few seconds or when a crust has formed Cook for about 3 4 minutes Set on a plate lined with paper towel To serve place fish in a tortilla top with cabbage and drizzle with spicy crema Serve with lime wedges and chopped cilantro if desired Serves 4 6 A classic favorite Chinese dish children love just make sure to remove the chilies before eating Sauce Batter DIRECTIONS Preheat fryer to 350 F and place fryer basket in oil 2 Combine all sauce ingredients except for oil scallions and chilies Set aside 3 In a large bowl combine soy sauce egg and cornstarch to form a paste like batter 4 Lower basket into oil Using metal tongs coat chicken pieces in batter one at a time and slowly lower into the oil 5 Fry chicken until golden brown and cooked through about 4 2 to 5 minutes 6 Place chicken on a plate lined with paper towels 7 Ina large s
14. small bowl combine fish sauce sugar and rice wine vinegar Drain noodles and combine with bean sprouts and sauce in a bowl Gently stir in tofu and top with peanuts and a wedge of lime Tell us what you think www ninjafryingsytem com me meg Tip Fill these with cheese filling just before serving to keep shells crispy is Ca Serves 6 8t DIRECTIONS In a food processor combine flour sugar and cinnamon Pulsing briefly add butter until it resembles coarse meal Remove dough from food processor and place in a large bowl With a fork stir in liqueur Form into a ball dough will be crumbly wrap in plastic wrap and refrigerate for hour To make filling combine ricotta mascarpone sugar vanilla beans cinnamon amp salt 4 Preheat fryer to 350 F Remove dough from the refrigerator and divide into 6 balls Lightly dust a work surface with flour and roll out each ball to a 16 thickness Cut dough with a 4 inch circular cookie cutter or bowl Form each dough circle around a cannoli form overlapping ends and sealing securely with the egg wash Brush the outside of each cannoli with egg wash Lay cannoli in a single layer in the basket and lower into the oil Fry until golden brown about 2 minutes Allow to cool completely on a plate lined with paper towels Remove cannoli molds Using a pastry bag or a small spoon fill the fried cannoli shells with the cheese mixture
15. yer basket with food insert the basket lid lower into oil and cover with fryer cover to minimize oil splattering e Do not overfill basket or increase cooking time as food may stick together and not cook properly e Cooking oil even unused has a limited shelf life It oxidizes with exposure to air sunlight and elevated temperatures which lowers the quality of the oil e Oil will absorb food flavors so it s a good idea to label the oil storage container with the type of food the oil was last used to cook For example don t fry a dessert in oil previously used for cooking fish e For best food results change oil and clean the oil reservior fryer basket and control panel often Types of Oil to Use Always use oil with a high smoke point such as vegetable canola or peanut oil Olive Oil or Extra Virgin Olive Oil should not be used in your fryer due to their low smoke points Being able to cook at a high temperature ensures the best results speedy frying and searing of the exterior of foods to help retain their juices QUICK START GUIDE Getting Started 3 Attach the magnetic safety power cord to the fryer and plug into an outlet 4 Attach the basket handle to the basket Q z O A ni D J Q 0 m QUICK START GUIDE Preheating QUICK START GUIDE Cooking Frozen Foods y 0 gt r4 s Q 0 m Q 2 A o D J Q 0 m Load the fryer basket with foo
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