NINJA DZ201 Air Fryer User Guide

NINJA DZ201 Air Fryer

Please make sure to read the enclosed Ninja® Owner’s Guide before using your unit.

AIR FRY

CRISPER PLATE
The crisper plate promotes overall browning. We recommend using it every time you air fry.

SHAKE OR TOSS
For best results, frequently shake your food or toss it with silicone-tipped tongs to get it as crispy as you’d like.

• www.ninjatestkitchen.co.uk

USING YOUR AIR FRYER’S FUNCTIONS

The Ninja® Air Fryer circulates super-hot air around your food to remove moisture from its surface to give it that golden-brown, crispy finish.

AIR FRY TIPS & TRICKS

SHAKE, SHAKE, SHAKE
Check the food and shake drawer frequently for even browning.

CONVERT OVEN RECIPES
Convert oven recipes by using the ROAST or BAKE function and reducing the temperature by 10°C. Check food frequently to avoid overcooking.

AIR FRYING FRESH INGREDIENTS
For best results with fresh vegetables, using at least 1 tablespoon of oil is a good rule of thumb, but you can use more or less to achieve your desired level of crispiness.

SECURE YOUR FOOD
To keep lightweight foods from being blown around by the fan, secure them with cocktail sticks.

AUTO-STOP AND START
The unit will automatically pause cooking when the drawer is removed and will resume cooking when the drawer is replaced.

FREESTYLING RECIPES
If you are cooking less food than the recipe calls for, remember to reduce the cooking time. If you’re cooking a bit more, increase the cooking time. Check food frequently.

DON’T OVERCROWD
Evenly arrange and space ingredients out to ensure consistent browning.

MORE EVEN BROWNING
Use a cooking spray to evenly coat ingredients for more consistent browning.

DEHYDRATE TIPS & TRICKS

SLICING
Use a mandolin slicer to get consistent, thin fruit and vegetable slices. Fruits and veggies should be sliced as thinly as possible without falling apart.

DRY BEFORE YOU DEHYDRATE
Pat fruits and vegetables as dry as possible before placing them in the drawer.

TRIM THE FAT
Before dehydrating beef or poultry, make sure to trim off all fat, as it does not dry out and could turn bad.

PREVENT OXIDATION
Fruits like apples and pears quickly oxidize when cut. To delay oxidation, soak them in water with a squeeze of lemon juice for 5 minutes.

DON’T OVERLAP
Lay ingredients flat and close together to optimize space. Individual pieces should not overlap or be stacked.

HOW LONG TO DEHYDRATE?
Most fruits and veggies take 6–8 hours, while jerky takes 5–7 hours. The longer you dehydrate ingredients, the crispier they will become.

STORAGE
To maximize shelf-life, store dehydrated foods at room temperature in an airtight container for up to 2 weeks.

Air Fry Cooking Chart

• After cutting potatoes, allow raw fries to soak in cold water for at least 30 minutes to remove unnecessary starch. Pat fries dry. The drier the fries, the better the results.

Use these cook times as a guide, adjusting to your preference.

For best results, shake or toss often.
We recommend frequently checking your food and shaking or tossing it to ensure desired results.

Air Fry Cooking Chart, continued

Use these cook times as a guide, adjusting to your preference.

For best results, shake or toss often.
We recommend frequently checking your food and shaking or tossing it to ensure desired results.

Roast Cooking Chart

Dehydrate Chart

SAUSAGE ROLLS

• PREP: 15 MINUTES
• COOK: 12 MINUTES
• MAKES: 12 SERVINGS
• PROGRAM: AIR FRY

INGREDIENTS

• 350g good quality sausage meat
• 1 tablespoon wholegrain mustard
• 1 tablespoon freshly chopped sage leaves or 1 teaspoon dried sage leaves
• Sea salt and ground black pepper, as desired
• 1 x 320g ready rolled puff pastry, room temperature
• 1 large egg, beaten
• 1-2 teaspoons poppy seeds

DIRECTIONS

1. In a medium bowl, mix sausage meat, mustard, sage, salt and pepper.
2. Unroll the pastry and cut it in half lengthways.
3. Divide sausage meat in two and roll each into a long sausage shape the same length as pastry.
4. Place rolled sausage meat onto pastries. Brush the long edge of the pastry with water and seal the pastry around the sausage meat. Using a floured sharp knife, cut each sausage into 6 pieces. On the top of each piece, cut a few slashes into the pastry.
5. Insert a crisper plate in a drawer. In an even layer, add sausage rolls to the drawer. Brush sausage rolls with beaten egg and sprinkle poppy seeds over. Insert drawer into the unit.
6. Select AIR FRY, set the temperature to 170°C, and set the time to 12 minutes. Select START/STOP to begin cooking.
7. When cooking is complete, remove from the drawer and serve hot or cold.

CAULIFLOWER BUFFALO BITES WITH RANCH DRESSING

• PREP: 10 MINUTES
• COOK: 27 MINUTES
• MAKES: 4 SERVINGS
• PROGRAM: AIR FRY

INGREDIENTS

• 150g plain flour
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and ground black pepper, as desired
• 250ml milk of choice
• 100g panko breadcrumbs
• 500g cauliflower, cut into
• 5cm florets
• Cooking spray
• 30ml sunflower oil
• 90ml Buffalo sauce

RANCH DRESSING

• 100ml mayonnaise
• 50ml milk of choice
• 1 tablespoon fresh chopped parsley
• 1 tablespoon fresh chopped chives
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

DIRECTIONS

1. In a large bowl, add flour, onion powder, garlic powder, cumin, paprika, salt and pepper. Gradually whisk in milk until a smooth batter is formed. In a separate large bowl, add breadcrumbs.
2. One at a time, dip cauliflower florets into batter until evenly coated, shaking off any excess. Then place in the breadcrumbs and toss until well coated, pressing to adhere, if necessary.
3. Insert a crisper plate in a drawer, then evenly coat it with cooking spray. Place cauliflower bites in a drawer, spray with cooking spray, then place the drawer into the unit.
4. Select AIR FRY, set the temperature to 170°C, and set the time to 15 minutes. Select START/STOP to begin cooking.
5. While the cauliflower cooks, prepare the Buffalo sauce. In a small bowl, whisk the oil and Buffalo sauce together.
6. When cooking is complete, remove the drawer from the unit and using a silicone brush, cover each cauliflower floret with Buffalo sauce.
7. Reinsert the drawer in the unit. Select AIR FRY, set the temperature to 170°C, and set the time to 12 minutes. Select START/STOP to begin cooking.
8. When cooking is complete, serve the Buffalo cauliflower bites with ranch dressing.

TIP To make this recipe dairy-free or vegan, use vegan mayonnaise and plant-based milk in the ranch dressing.

STUFFED AUBERGINE WITH MOZZARELLA

• PREP: 20 MINUTES
• COOK: 30 MINUTES
• MAKES: 4 SERVINGS
• PROGRAM: ROAST & AIR FRY

INGREDIENTS

• 2 small aubergines (approx.
• 500-600g), stalk trimmed, cut in half lengthwise
• 1 tablespoon olive oil
• Sea salt and ground black pepper, as desired
• 100g tomato and basil sauce
• 150g cherry tomatoes, cut in quarters
• 10 large basil leaves, chopped
• 150g mozzarella, cut into cubes
• 25g grated Parmesan or vegetarian equivalent

DIRECTIONS

1. Brush the flesh of the aubergine with olive oil, then season with salt and pepper.
2. Insert a crisper plate in a drawer, place aubergine cut side down on the crisper plate, and insert the drawer in the unit.
3. Select ROAST, set the temperature to 190°C, and set the time to 20 minutes. Select START/STOP to begin cooking.
4. When cooking is complete, transfer the aubergines to a board and lightly hollow out the flesh with a spoon. Place the flesh in a large bowl along with the tomato and basil sauce, cherry tomatoes, mozzarella, basil, salt, and pepper, and mix until evenly combined. Evenly fill the aubergines with the prepared mixture and top with Parmesan cheese.
5. Place the stuffed aubergines on the crisper plate, filling side up, and insert the drawer into the unit.
6. Select AIR FRY, set the temperature to 200°C, and set the time to 12 minutes. Select START/STOP to begin cooking.
7. When cooking is complete, serve stuffed aubergines with salad, pasta, or crusty bread.

CHICKEN NUGGETS WITH HONEY MUSTARD DIPPING SAUCE

• PREP: 20 MINUTES
• COOK: 22 MINUTES
• MAKES: 4 SERVINGS
• PROGRAM: AIR FRY

INGREDIENTS

• 3 eggs
• 2 teaspoons yellow mustard
• 1 tablespoon hot sauce
• Sea salt and ground black pepper, as desired
• 75g plain flour
• 2 teaspoons paprika
• 1 teaspoon onion salt
• 1 teaspoon garlic powder
• 150g cornflakes, crushed
• 600g chicken breast, cut into 4cm cubes
• Nonstick cooking spray

DIPPING SAUCE

• 50g mayonnaise
• 50g Greek yogurt
• 2 tablespoons Dijon mustard
• 1-2 tablespoons honey
• Dash of hot sauce, optional

DIRECTIONS

1. In a shallow bowl, beat the eggs, mustard, hot sauce, salt, and pepper together until evenly combined. In a separate shallow bowl, combine the flour, seasonings, salt and pepper. In a third shallow bowl, place crushed cornflakes.
2. Working in batches, place chicken piecesthe  in flour mixture and tap to remove any excess flour. Then place chicken in egg mixture and evenly coat. Finally, place chicken in cornflakes and toss until evenly coated. Repeat with any remaining chicken, then liberally spray all sides with cooking spray.
3. Insert a crisper plate in a drawer, place chicken nuggets in an even layer on the crisper plate, and insert the drawer into the unit.
4. Select AIR FRY, set the temperature to 180°C, and set the time to 22 minutes. Select START/STOP to begin cooking.
5. When 10 minutes remain, remove the drawer and shake or turn the chicken with silicone-tipped tongs. Reinsert the drawer to resume cooking.
6. To prepare the honey mustard dipping sauce, in a small bowl, combine all sauce ingredients.
7. When cooking is complete, serve chicken nuggets with the honey mustard dipping sauce.

TIP For a different coating on the nuggets, substitute crushed cornflakes for dried breadcrumbs in step 1.3

WELSH RAREBIT

• PREP: 5 MINUTES | COOK: 8 MINUTES | MAKES: 2 SERVINGS PROGRAM: AIR FRY

INGREDIENTS

• 2 slices white bread
• 100g Cheddar cheese, grated
• 1 egg yolk
• 1 teaspoon chopped fresh chives
• ½ teaspoon Worcestershire sauce
• ½ teaspoon English mustard powder
• 1 tablespoon beer or milk
• Sea salt and ground black pepper, as desired

DIRECTIONS

1. Insert crisper plate in drawer then place bread slices on crisper plate. Insert drawer into the unit.
2. Select AIR FRY, set the temperature to 170°C, and set the time to 4 minutes. Select START/STOP to begin cooking.
3. While bread is toasting, in a small bowl, mix cheese, egg yolk, chives, Worcestershire sauce, mustard powder beer or milk, salt, and pepper.
4. When the toast is done cooking, remove the toast from the drawer. The toast should be golden brown.
5. Spread cheese mixture over toast. Place toast on crisper plate and insert drawer into unit. Select AIR FRY, set the temperature to 170°C, and set the time to 4 minutes. Select START/STOP to begin cooking.
6. When cooking is complete, remove the toast and serve immediately.

HOMEMADE CHIPS

• PREP: 10 MINUTES | COOK: 20-25 MINUTES | MAKES: 4 SERVINGS PROGRAM: AIR FRY

INGREDIENTS

• 500g King Edward, Maris Piper, or Rooster potatoes, peeled, cut into long chips, 1 ½cm thick
• 1-3 tablespoons vegetable oil

DIRECTIONS

1. Soak cut potatoes in cold water for 30 minutes to remove excess starch. Drain well, then pat with a paper towel until very dry.
2. In a large bowl, add chips and oil and toss to combine. Use at least 1 tablespoon of oil. For crispier results, use up to 3 tablespoons of oil.
3. Insert crisper plate in drawer and place chips on the crisper plate. Select AIR FRY, set the temperature to 200°C, and set the time to 25 minutes. Select START/STOP to begin.
4. After 10 minutes, remove the drawer from the unit and shake the chips or toss them with silicone-tipped tongs. Reinsert the drawer to resume cooking.
5. Check chips after 20 minutes. For crispier chips, continue cooking for up to 25 minutes.
6. When cooking is complete, serve immediately with your favorite sauce.

TIP Use at least 1 tablespoon oil when air frying home made chips. For crispier results, use up to 3 tablespoons of oil.
TIP Shaking the chips is key for getting them crisp and golden brown, so shake or toss with silicone-tipped tongs frequently.

STICKY BBQ CHICKEN WINGS

• PREP: 5 MINUTES | MARINATE: 1 HOUR | COOK: 24 MINUTES MAKES: 4 SERVINGS | PROGRAM: AIR FRY

INGREDIENTS

• 1kg chicken wings
• 120ml barbecue sauce
• 1 tablespoon oil

DIRECTIONS

1. In a large bowl, toss chicken wings with barbecue sauce and oil. Cover and refrigerate for 1 hour.
2. Insert a crisper plate in a drawer, place wings on top, and insert the drawer into the unit.
3. Select AIR FRY, set the temperature to 180°C, and set the time to 24 minutes. Select START/STOP to begin.
4. When 13 minutes remain, remove the drawer from the unit and shake the wings or toss them with silicone-tipped tongs. Reinsert the drawer to resume cooking.
5. When cooking is complete, remove the wings from the drawer and enjoy.

TOFU STEAKS WITH CHILLI VEGETABLES

• PREP: 10 MINUTES | MARINATE: 30 MINUTES | COOK: 14 MINUTES MAKES: 2 SERVINGS | PROGRAM: AIR FRY

INGREDIENTS

• 4 tablespoons BBQ sauce
• 1 tablespoon peanut butter
• 1 tablespoon soy sauce
• 2 tablespoons sunflower oil
• 400g firm tofu, drained, pat dry, cut into 4 thick slices
• 300g mixed vegetables, mange tout, asparagus, broccoli, baby corn
• 2 tablespoons chilli oil
• Sea salt and ground black pepper, as desired

DIRECTIONS

1. In a small bowl, mix BBQ sauce, peanut butter, soy sauce, and oil. Spread marinade over tofu and leave for 30 minutes for the flavors to develop.
2. Meanwhile, in a large bowl, toss vegetables with chili oil, salt, and pepper.
3. Insert a crisper plate in a drawer. Place vegetables in an even layer on a crisper plate. Arrange tofu on top of vegetables. Insert drawer into the unit.
4. Select AIR FRY, set the temperature to 180°C, and set the time to 14 minutes. Select START/STOP to begin cooking.
5. When cooking is complete, serve tofu with vegetables.

TIP If you don’t have chilli oil, simply add a pinch of chilli flakes to olive oil and mix.

SPICE-RUBBED CHICKEN BREASTS WITH CHIMICHURRI

• PREP: 15 MINUTES | COOK: 25 MINUTES | MAKES: 4 SERVINGS PROGRAM: ROAST

INGREDIENTS

• 1 tablespoon sea salt
• 1 tablespoon ground paprika
• 1 teaspoon chilli flakes
• 1 tablespoon fennel seeds
• 1 teaspoon ground black pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 4 x 200g chicken breasts
• Olive oil, for brushing

CHIMICHURRI

• 60ml olive oil
• 30g fresh coriander leaves
• 30g bunch fresh parsley leaves
• 1 shallot, peeled, cut in quarters
• 4 garlic cloves, peeled
• Zest and juice of 1 lemon
• 1 teaspoon sea salt

DIRECTIONS

1. In a small bowl, stir together all dried spices.
2. Pat the chicken breasts dry, brush them with oil, and season them liberally on all sides with a spice mixture.
3. Insert a crisper plate in a drawer and place chicken on top. Insert drawer into the unit. Select ROAST, set the temperature to 180°C, and set the time to 25 minutes. Select START/STOP to begin.
4. While chicken is cooking, combine the chimichurri ingredients in a food processor and process until finely minced, being careful not to over-process.
5. Cooking is complete when the internal temperature reaches 75°C. Remove the drawer from the unit and let the chicken cool for 5 minutes, then serve with a generous amount of chimichurri.

TERIYAKI BEEF & BROCCOLI

• PREP: 5 MINUTES | MARINATE: 30 MINUTES | COOK: 18 MINUTES MAKES: 2-3 SERVINGS | PROGRAM: ROAST

INGREDIENTS

• 1 large garlic clove, peeled, sliced
• 1 red chili, deseeded, finely sliced
• 500g sirloin steak, thinly sliced
• 250ml teriyaki sauce, divided
• 350g broccoli, cut in 2 ½cm florets
• 1 tablespoon vegetable oil
• 1 teaspoon sea salt
• 1 teaspoon ground black pepper
• 1 tablespoon toasted sesame seeds, for serving

DIRECTIONS

1. In a large bowl, mix garlic, chilies, steak, and half of the teriyaki sauce. Let marinate in the fridge for at least 30 minutes or up to 24 hours. After marinating, strain the beef and discard the excess sauce.
2. In a large bowl, toss the broccoli with vegetable oil, salt, and pepper. Add to beef mixture and toss together.
3. Insert a crisper plate into the drawer and place the beef mixture on top. Insert drawer into the unit. Select ROAST, set the temperature to 190°C, and set the time to 18 minutes. Select START/STOP to begin.
4. When 8 minutes remain, remove the drawer and toss beef and broccoli. Reinsert the drawer to continue cooking.
5. When cooking is complete, serve immediately with remaining teriyaki sauce and sprinkled with sesame seeds.

TIP To make this recipe gluten-free, use a gluten-free teriyaki sauce.

GREEK MEATBALLS WITH TZATZIKI

•  PREP: 20 MINUTES | MARINATE: 10 MINUTES | COOK: 12 MINUTES MAKES: 4 SERVINGS | PROGRAM: AIR FRY

INGREDIENTS

• 500g 10% lamb mince
• 1 small onion, peeled, finely chopped
• 1 garlic clove, peeled, minced
• 1 tablespoon flat-leaf parsley
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 large egg, beaten
• 25g panko breadcrumbs
• Sea salt and ground black pepper, as desired
• 100g feta cheese, crumbled, divided

TZATZIKI

• ½ cucumber, peeled, halved, deseeded
• Pinch of salt
• 150g Greek yogurt
• 1 garlic clove, peeled, crushed Zest and juice of ½ lemon
• 2 tablespoons olive oil
• 10g mint leaves, finely chopped Ground black pepper, as desired

DIRECTIONS

1. To make the tzatziki, grate the cucumber into long strips. Place a sieve over a medium bowl and add cucumber strips and a pinch of salt into the sieve. Set aside for 10 minutes.
2. In a small bowl, add yogurt, garlic, lemon zest, juice, oil, mint, and pepper.
3. In a medium bowl, add mince, onion, garlic, herbs, spices, egg, salt and pepper. Mix together then divide mixture into 12 equal pieces. With wet hands, roll the mince mixture into balls.
4. Insert a crisper plate in a drawer. Add meatballs in an even layer to the drawer. Insert drawer into the unit.
5. Select AIR FRY, set the temperature to 200°C, and set the time to 12 minutes. Select START/STOP to begin cooking. When 6 minutes remain, remove the drawer and flip the meatballs over. Reinsert the drawer to continue cooking.
6. When cooking is complete, remove meatballs from the drawer and serve hot sprinkled with feta cheese and tzatziki on the side.

HERBED PORK FILLET, ROASTED VEGETABLES & APPLE

• PREP: 20 MINUTES | MARINATE: 2–4 HOURS | COOK: 35 MINUTES | MAKES: 2-3 SERVINGS PROGRAM: ROAST

INGREDIENTS

• 1 pork fillet (550-600g) 90ml olive oil, divided
• 1 ½ tablespoons red wine vinegar
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon honey
• 1 garlic clove, peeled, crushed
• 1 teaspoon dried fennel seeds
• Sea salt and ground black pepper, as desired
• 1 small aubergine, cut in 2 ½cm pieces
• 2 plum tomatoes, quartered
• 1 small courgette, sliced in half moons
• 1 medium red onion, peeled, cut into 2 ½cm pieces
• 1 red pepper, deseeded, diced into 3cm pieces
• 1 apple, peeled, cored and cut into chunks
• 2 garlic cloves, peeled, minced 10g fresh basil, torn into pieces

DIRECTIONS

1. Place the pork fillet into a shallow dish. In a clean jam jar, add 50ml of olive oil, vinegar, parsley, honey, crushed garlic, fennel seeds, salt and pepper. Cover and shake until emulsified. Pour marinade over pork then cover and refrigerate for 2 to 4 hours.
2. In a large bowl, toss aubergine, tomatoes, courgette, red onion, red pepper, apple, minced garlic, remaining oil, basil, salt, and pepper.
3. Insert a crisper plate in a drawer. Arrange the vegetable mixture in an even layer on a crisper plate. Place pork on top of vegetables and insert drawer into unit.
4. Select ROAseththe ehe temperature to 190°C, and set tithe me to 35 minutes. Select START/STOP to begin cooking.
5. When 15 minutes remain, remove the drawer and using silicone-tipped tongs, flip the pork and toss vegetablesbles. Reinsert the drawer in the unit to continue cooking.
6. When cooking is complete, let pork rest for 5 minutes before slicing and serving with vegetables.

MUSTARD AND BROWN SUGAR-CRUSTED RIB-EYE STEAKS

• PREP: 5 MINUTES | COOK: 12 MINUTES | MAKES: 2 SERVINGS PROGRAM: AIR FRY

INGREDIENTS

• 1 tablespoon soft light brown sugar
• 1 ½ teaspoons English mustard powder
• ½ teaspoon sea salt
• Pinch of ground black pepper
• 2 x 230g rib-eye steaks, room temperature
• Green salad, for serving

DIRECTIONS

1. In a small bowl, combine sugar, mustard powder, salt and pepper. Evenly coat the steaks on both sides by pressing the seasoning into the surface.
2. Insert a crisper plate in a drawer in the upper position, place steaks in an even layer on a crisper plate, and insert a drawer into the unit.
3. Select AIR FRY, set temperature to 200°C and set time to 12 minutes. Select START/STOP to begin cooking.
4. When 4 minutes remain, remove the drawer from unthe it, and using silicone-tipped tongs, flip the steaks.
5. When cooking is complete, transfer the steaks to plates and allow them to rest for a few minutes. Serve the steaks with a green salad.

TIP This recipe cooks steak to a medium result. For a rarer result, cook for 2 minutes less. For a more well-done result, cook for 2 minutes longer.

LEMON & HERB PANKO CRUSTED COD

• PREP: 5 MINUTES | COOK: 10-12 MINUTES | MAKES: 4 SERVINGS PROGRAM: AIR FRY3

INGREDIENTS

• 4 x 125g cod loin fillets
• 1 teaspoon sea salt, divided, plus more as necessary
• 80g panko breadcrumbs
• 50g butter, melted
• 2 tablespoons fresh parsley, finely chopped
• Zest and juice of 1 lemon
• ½ teaspoon ground black pepper

DIRECTIONS

1. Season each cod fillet on both sides with ½ teaspoon salt.
2. In a small bowl, add salt, breadcrumbs, butter, parsley, lemon zest, lemon juice, and pepper, and mix until the breadcrumbs are thoroughly coated. Generously pack the top of each cod fillet with the breadcrumb mixture, pressing down to adhere.
3. Insert a crisper plate in a drawer, place the fillets breaded side up on the crisper plate, and insert the drawer into the unit.
4. Select AIR FRY, set temperature to 170°C and set time to 12 minutes. Select START/STOP to begin cooking.
5. When 2 minutes remain, check if the cod is cooked. If needed, cook for an additional 2 minutes.
6. When cooking is complete, the internal temperature will read 65°C. Remove fillets and serve immediately.

TOFFEE BREAD PUDDING

• PREP: 10 MINUTES | CHILL: 10 MINUTES | COOK: 20 MINUTES MAKES: 4 SERVINGS | PROGRAM: ROAST

INGREDIENTS

• 250ml milk
• 4 eggs
• 50g caster sugar
• ¼ teaspoon ground cinnamon ½ teaspoon vanilla extract
• ¼ teaspoon sea salt
• 300g slightly stale bread, cut into 2 ½cm cubes
• 150g English toffee bits, divided Butter, for greasing

DIRECTIONS

1. In a large bowl, whisk together milk, eggs, sugar, cinnamon, vanilla, and salt until smooth.
2. Add bread and 100g toffee bits to the egg mixture and liberally coat. Cover the bowl and refrigerate for 10 minutes.
3. Remove the crisper plate from the drawer. Generously grease the drawer with butter. 4 Pour the bread mixture directly into the bottom of the drawer. Pat the mixture down evenly using a spatula. Sprinkle the remaining 50g toffee bits on top. Insert drawer into the unit.
4. Select ROAST, the set temperature to 170°C, and the set time to 20 minutes. Select START/STOP to begin.
5. When cooking is complete, remove the drawer and let the bread pudding cool for 20 minutes before serving.

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References

• ninjatestkitchen.co.uk

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