Ninja NJ602CO Manual De Usuario

    

 

1

/

2 

Cup  

Butter, softened

3

/

4 

Cup  

Sugar

2  

 

Eggs 

1 

1

/

2 

tsp.  

Vanilla Extract

1 

1

/

4 

Cups  

All-Purpose Flour

1 tsp.  

Baking Powder 

1 Fresh  

Pineapple, peeled, cored, quartered lengthwise and sliced

  

1 

1

/

4 

Cups  

All Purpose Flour

1

/

2 

Cup  

Sugar

1

/

4 

tsp.  

Ground Cinnamon

1

/

2 

Cup  

Butter

1

/

2 

Cup  

Walnuts

 

Preheat the oven to 350°F.  Butter the bottom and sides of a 10-inch spring form 

pan.  Place the softened butter in the bowl and blend on 1 until very fluffy.  Add 
the sugar and blend again on 1 for 10 seconds.  Use a spatula to clean the sides 
of the bowl.  Add the eggs and vanilla and blend on 1 until uniformly smooth. 

 

Add the flour and baking powder and blend on 1 just until all the ingredients are 

moistened.  Pour the batter into the prepared pan.

 

In the bowl, combine the flour, sugar and cinnamon for the crumb topping.  Add 

the butter and walnuts and pulse on 1 for 20 seconds.  Remove and set aside.

 

Place the pineapple slices on top of the batter, leaving a 

1

/

2

-inch margin around 

the outside edge.  Scatter the crumb mixture over the top.  Bake for 50 to 60 
minutes, or until the cake is firm.

 

Remove the cake and cool.  Remove the pan rim and place on a serving platter.

 

Serves 8 to 10. 

 

Bowl 

Dough Blade 
Bowl Lid 
Dough Station

    

 

1

/

4

 oz. Pkg. 

Dry Active Yeast

1 tsp.  

Salt 

1 Tbsp. 

Sugar 

2

/

3

 Cup 

Water, warmed to 110-115°F

1

/

4

 Cup 

Canola Oil (substitute olive oil)

2 Cups 

All-Purpose Flour

 

Place the yeast, salt, sugar and water in the bowl.  Pulse on 1 for 10 seconds.  Add 
the oil and flour and blend on 1 until the dough is smooth and no lumps remain.  
Transfer the dough to a lightly-oiled bowl and cover.  Let rise for about 1 hour.

 

If you are making high-rise pizza dough, punch down the dough and let rise again 
for 45 minutes.  If not, eliminate the second rising and spread the dough onto a 
pizza pan or baking sheet that has been lightly coated with cooking spray.

 

Add sauce and toppings as preferred and bake at 425°F for 25-30 minutes, or 
until the crust is lightly browned and the toppings and cheese are hot.

 

Makes 1 pizza crust.

 

Bowl 
Dough Blade 
Bowl Lid 
Dough Station

    

 

4 Medium 

Russet Potatoes, peeled and diced 

1

/

2

 Cup 

Milk, warmed

1 

 

Egg, beaten 

1

/

2

 tsp. 

Baking Powder

2 tsp.  

White Flour 

1

/

2

 Cup 

Parmesan Cheese, grated

1

/

2

 tsp. 

Salt

 

In a large saucepan filled with water, bring the potatoes to a boil, and then reduce 
the heat to medium-low and simmer until tender.  Drain the potatoes and place 
into the pitcher.  Add the remaining ingredients, Reserving 2 tablespoons of 
Parmesan cheese, and pulse on 1 until blended.

 

Preheat the oven to 350°F.  Drop the potato mixture by teaspoons onto a non-
stick baking sheet.  Sprinkle the potato puffs with the remaining Parmesan cheese 
and bake for 20 minutes.  Allow the puffs to cool slightly and serve warm.

 

Pitcher 
6-Blade Assembly 
Pitcher Lid