Cuisinart Oven CBO 1000 User Manual

Recipe Booklet  
Instruction  
Booklet  
Reverse Side  
Cuisinart® Oven Central™  
CBO-1000  
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BAKING TIPS  
• Baking generally requires both top and  
bottom heat.  
To bake, we recommend you use either  
the removable baking pan or the  
removable cupcake pan.  
• When baking cakes, breads and  
casseroles, lightly coat the pan with  
butter, oil or nonstick cooking spray for  
easy release.  
• When baking cupcakes or muffins, line  
each slot of the cupcake pan with  
cupcake liners, or lightly coat the pan  
with butter or nonstick cooking spray.  
3
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COOKING GUIDE  
RECOMMENDED  
TEMPERATURE AND  
TIME  
COOKING  
ASSEMBLY  
FOOD ITEM  
AMOUNT  
PREPARATION  
FUNCTION: Toast  
ACCESSORY: Baking  
Pan & Roast/  
Steam Rack  
Temp: 450ºF  
∙ Place bagel on rack (cut side  
down), close the oven, and set to  
recommended temperature  
Up to 1  
standard-sized  
bagel, cut in half  
TIME: Light, 4 minutes  
Medium, 5-7 minutes  
Medium/Dark, 7-10  
minutes  
BAGELS  
RACK POSITION:  
Upper  
∙ Toast until desired doneness  
HEAT CONTROL:  
Top and Bottom Heat  
∙ Preheat the oven in the closed  
position  
FUNCTION: Brown  
Temp: 450ºF  
∙ Pour 1 teaspoon of oil in the pan  
∙ Once oil is hot, place food on  
pan, close, and brown until  
desired doneness  
∙ Turn meat periodically to brown  
all sides  
ACCESSORY: Fixed  
Bottom Pan or  
Baking Pan  
TIME: 3 to 8 minutes  
on each side,  
depending on the type  
and cut of meat and  
desired doneness  
1 cup of 2-inch  
pieces of stew  
meat  
HEAT CONTROL:  
Bottom Heat  
BEEF  
FUNCTION: Roast  
ACCESSORY: Baking  
Pan & Roast/  
Steam Rack  
∙ Preheat the oven in the closed  
position  
∙ Once ready, place food on rack,  
close the oven, and roast until  
done  
Temp: 450ºF  
TIME: 25 to 35 minutes  
(internal temperature is  
135-140ºF)  
Up to 2 pounds  
RACK POSITION:  
Lower  
HEAT CONTROL:  
Top and Bottom Heat  
FUNCTION: Toast  
ACCESSORY: Baking  
Pan & Roast/  
Steam Rack  
Temp: 450ºF  
∙ Place bread on rack, close the  
oven, and set to recommended  
temperature  
TIME: Light, 4 minutes  
Medium, 5-7 minutes  
Medium/Dark, 7-10  
minutes  
BREAD  
Up to 2 slices  
RACK POSITION:  
Upper  
∙ Toast until desired doneness  
HEAT CONTROL:  
Top and Bottom Heat  
Temp: 350ºF  
∙ Lightly coat the pan with butter,  
oil or nonstick cooking spray  
∙ Preheat the oven in the closed  
position  
∙ Once ready, pour in batter, close  
the oven, and bake until done  
FUNCTION: Bake  
4 to 5 cups of  
batter, or  
prepare recipes  
for 8-inch round  
or square cakes  
TIME: 18 to 22  
ACCESSORY:  
Baking Pan  
minutes, or until top  
bounces back when  
lightly pressed and  
cake tester comes out  
clean  
CAKE  
HEAT CONTROL:  
Top and Bottom Heat  
4
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RECOMMENDED  
TEMPERATURE AND  
TIME  
COOKING  
ASSEMBLY  
FOOD ITEM  
AMOUNT  
PREPARATION  
∙ Preheat the oven in the closed position  
∙ Pour 1 teaspoon of oil in the pan  
∙ Once oil is hot, place food on  
pan, close, and brown until  
desired doneness  
FUNCTION: Brown  
Temp: 450ºF  
Up to 4 chicken  
thighs, or 1 cup  
of 2-inch pieces  
of boneless  
ACCESSORY: Fixed  
Bottom Pan or  
Baking Pan  
TIME: 3 to 8 minutes  
on each side,  
depending on the type  
and cut of meat and  
desired doneness  
HEAT CONTROL:  
Bottom Heat  
chicken pieces  
∙ Turn meat periodically to brown  
all sides  
FUNCTION: Roast  
ACCESSORY: Baking  
Pan & Roast/  
Steam Rack  
Temp: 425ºF  
Up to 4 pieces  
of chicken parts,  
bone-in  
∙ Preheat the oven in the closed position  
∙ Once ready, place food on rack, close  
the oven, and roast until done  
TIME: 25 to 35 minutes  
(internal temperature is  
165ºF light; 175ºF dark  
CHICKEN  
RACK POSITION:  
Lower  
HEAT CONTROL:  
Top and Bottom Heat  
FUNCTION: Steam  
ACCESSORY: Baking  
Pan & Roast/  
Steam Rack  
∙ Pour 1 cup of water into the oven  
∙ Preheat the oven in the closed position  
∙ Once water is boiling, place food  
on rack, close the oven, and  
steam until done  
Temp: 450ºF  
Up to 2 chicken  
breasts  
TIME: 8 to 15 minutes,  
depending on the size  
RACK POSITION:  
Upper  
HEAT CONTROL:  
Top and Bottom Heat  
Temp: 350ºF  
Prepare recipes  
for 4 cupcakes  
(1/2 cup of  
batter per slot;  
about 1/3 of a  
standard 12-cup  
recipe)  
FUNCTION: Bake  
∙ Line each slot with cupcake  
TIME: 18 to 20  
liners, or lightly coat with butter  
or nonstick cooking spray  
ACCESSORY:  
Cupcake Pan  
minutes, or until top  
bounces back when  
lightly pressed and  
cake tester comes out  
clean  
CUPCAKES  
∙ Preheat the oven in the closed position  
∙ Once ready, fill each slot with batter,  
close the oven, and bake until done  
HEAT CONTROL:  
Top and Bottom Heat  
∙ Roll each serving into a ball and  
place into one of the slots of the  
pan  
∙ Preheat the oven in the closed position  
∙ Once ready, place food on pan, close  
the oven, and bake until done  
FUNCTION: Bake  
Temp: 425ºF  
1/2 to 3/4 of one  
refrigerated  
package,  
ACCESSORY:  
Cupcake Pan or  
Baking Pan  
TIME: 20 to 30  
DINNER  
ROLLS  
minutes, depending on  
the amount and type  
of dough  
divided by 4  
HEAT CONTROL:  
Top and Bottom Heat  
ALTERNATE COOKING METHOD:  
∙ If using the Baking Pan, make up  
to 8 rolls at a time and simply pull  
apart while still warm after baking  
5
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RECOMMENDED  
TEMPERATURE AND  
TIME  
COOKING  
ASSEMBLY  
FOOD ITEM  
DUMPLINGS  
AMOUNT  
PREPARATION  
FUNCTION: Steam  
ACCESSORY: Baking  
Pan and Roast/  
Steam Rack  
Temp: 450ºF  
6 to 10  
dumplings,  
depending on  
their size (fresh  
or frozen)  
∙ Pour 1 cup of water into the oven  
∙ Preheat the oven in the closed position  
∙ Once water is boiling, place food  
on rack using tongs, close the  
TIME: 3 minutes for  
fresh, 4 to 6 minutes  
for frozen, depending  
on their size  
RACK POSITION:  
Upper  
oven, and steam until done  
HEAT CONTROL:  
Bottom Heat  
FUNCTION: Bake  
∙ Brush bread with oil and sprinkle  
with desired seasonings  
∙ Preheat the oven in the closed position  
∙ Once ready, place food on pan, close  
the oven, and bake until done  
Temp: 425ºF  
ACCESSORY:  
Baking Pan  
3/4 to 1 pound  
of dough  
TIME: 25 to 30  
minutes, or until  
golden brown  
FOCCACIA  
HEAT CONTROL:  
Top and Bottom Heat  
FUNCTION: Skewer  
Temp: 450ºF  
∙ Divide ingredients among the  
skewers  
∙ Preheat the oven in the closed position  
∙ Once ready, fit in skewers, close the  
oven, and cook until done  
ACCESSORY:  
Baking Pan &  
Skewers  
TIME: 10 to 20  
minutes, depending on  
the type of food  
KEBABS  
Up to 4 kebabs  
HEAT CONTROL:  
Top and Bottom Heat  
Temp: 350ºF  
Prepare recipes  
for 4 muffins  
(1/2 cup of  
batter each;  
about 1/3 of a  
standard 12-cup  
recipe)  
∙ Line each slot with cupcake  
liners, or lightly coat with butter  
or nonstick cooking spray  
∙ Preheat the oven in the closed position  
∙ Once ready, fill each slot with batter,  
close the oven, and bake until done  
FUNCTION: Bake  
TIME: 18 to 20  
ACCESSORY:  
Cupcake Pan  
minutes, or until top  
bounces back when  
lightly pressed and  
cake tester comes out  
clean  
MUFFINS  
HEAT CONTROL:  
Top and Bottom Heat  
FUNCTION:  
Melt/Toast  
ACCESSORY: Baking  
Pan & Roast/  
Steam Rack  
Temp: 450ºF  
∙ Preheat the oven in the closed position  
∙ Once ready, place sandwich(es) on  
rack, close the oven, and melt/toast  
until done  
OPEN-FACED  
SANDWICHES  
Up to 2  
sandwiches  
TIME: 8 to 10 minutes,  
or until top is melted  
and lightly browned  
RACK POSITION:  
upper (up to 1”  
thick);  
lower (1 to 2” thick)  
HEAT CONTROL:  
Top and Bottom Heat  
FUNCTION: Griddle  
∙ Preheat the oven in the closed position  
∙ Pour 1 teaspoon of butter in the  
pan and melt, or lightly coat with  
nonstick cooking spray  
∙ Pour in batter, close, and cook  
∙ Flip once to cook opposite side  
Temp: 350ºF  
ACCESSORY: Fixed  
Bottom Pan or  
Baking Pan  
Up to 4 silver-  
dollar pancakes  
TIME: 2 to 4 minutes  
per side  
(fixed bottom pan)  
PANCAKES  
HEAT CONTROL:  
Bottom Heat  
FUNCTION: Bake  
Temp: 325ºF  
Up to 1/2 pound  
of pasta; mix  
with desired  
ingredients  
∙ Preheat the oven in the closed position  
∙ Once ready, add in pasta and  
ingredients, close the oven, and bake  
until fully warm  
ACCESSORY:  
Baking Pan  
TIME: 25-35 minutes  
until ingredients fully  
warmed through  
PASTA  
HEAT CONTROL:  
Bottom Heat  
6
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RECOMMENDED  
TEMPERATURE AND  
TIME  
COOKING  
ASSEMBLY  
FOOD ITEM  
AMOUNT  
PREPARATION  
FUNCTION:  
Melt/Toast  
ACCESSORY: Baking  
Pan & Roast/Steam  
Rack  
Temp: 450ºF  
Up to one 8”  
diameter pizza,  
fresh or frozen  
∙ Preheat the oven in the closed position  
∙ Once ready, place pizza on rack, close  
the oven, and melt/toast until done  
TIME: 15 minutes, or  
until top is melted and  
lightly browned  
PIZZA  
RACK POSITION:  
Upper  
HEAT CONTROL:  
Top and Bottom Heat  
FUNCTION: Roast  
ACCESSORY: Baking  
Pan & Roast/  
Steam Rack  
Temp: 450ºF  
∙ Preheat the oven in the closed position  
∙ Once ready, place food on rack, close  
the oven, and roast until done  
TIME: 45 to 50 minutes  
(internal temperature is  
140-145F)  
PORK  
Up to 2 pounds  
RACK POSITION:  
Lower  
HEAT CONTROL:  
Top and Bottom Heat  
FUNCTION: Bake  
ACCESSORY: Baking  
Pan & Roast/  
Steam Rack  
∙ Rub the potatoes with oil, salt and  
pepper and prick with the tines  
of a fork  
∙ Preheat the oven in the closed position  
∙ Once ready, place food on rack, close  
the oven, and bake until done  
Temp: 450ºF  
TIME: Russet,  
30 minutes  
Sweet, 25 minutes  
Up to 2 potatoes  
RACK POSITION:  
Lower  
HEAT CONTROL:  
Top and Bottom Heat  
POTATO  
∙ Toss the potatoes with oil, salt  
and pepper and any other desired  
seasonings  
FUNCTION: Roast  
ACCESSORY: Baking  
Pan & Roast/  
Steam Rack  
∙ Preheat the oven in the closed position  
∙ Once ready, place food on rack, close  
the oven, and bake until done  
Temp: 450ºF  
2 cups of 2-inch  
pieces; small  
potatoes  
TIME: 15 to 20  
minutes, depending on  
size of pieces  
RACK POSITION:  
Upper  
quartered  
ALTERNATE COOKING METHOD:  
∙ To roast potatoes without the  
rack, cook directly in the baking  
pan, tossing the potatoes every 5  
minutes  
HEAT CONTROL:  
Top and Bottom Heat  
FUNCTION: Brown  
2 to 4 links; 1/2  
inch moon slices  
if sausage is  
ACCESSORY: Fixed  
Bottom Pan or  
Baking Pan  
Temp: 400ºF  
∙ Preheat the oven in the closed position  
∙ Once ready, place food on pan, and  
brown until desired doneness  
SAUSAGE  
TIME: 2 minutes per  
side  
pre-cooked  
HEAT CONTROL:  
Bottom Heat  
∙ Turn sausage to brown all sides  
7
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RECOMMENDED  
TEMPERATURE AND  
TIME  
COOKING  
ASSEMBLY  
FOOD ITEM  
AMOUNT  
PREPARATION  
FUNCTION: Steam  
ACCESSORY: Baking  
Pan & Roast/  
Steam Rack  
RACK POSITION:  
Upper  
HEAT CONTROL:  
Top and Bottom Heat  
Up to 2 small  
fish filets; 2  
cups of raw  
shrimp or  
∙ Pour 1 cup of water into the oven  
∙ Preheat the oven in the closed position  
∙ Once water is boiling, place food  
on rack, close the oven, and  
steam until done  
Temp: 450ºF  
TIME: 5 to 10 minutes,  
depending on the type  
and thickness of food  
SEAFOOD  
scallops  
FUNCTION: Sauté  
Temp: 350ºF to 400ºF  
∙ Preheat the oven in the closed position  
∙ Pour 1 teaspoon of oil in the pan  
∙ Once oil is hot, place food on  
pan, and sauté until desired  
doneness  
ACCESSORY: Fixed  
Bottom Pan or  
Baking Pan  
HEAT CONTROL:  
Bottom Heat  
TIME: 2 to 6 minutes  
(turning frequently),  
depending on type of  
vegetable  
Up to 2 cups of  
vegetables  
VEGETABLES  
Temp: 450ºF  
FUNCTION: Steam  
TIME: Hard (e.g.  
carrots), 6-10 minutes  
ACCESSORY: Baking  
Pan & Roast/  
Steam Rack  
RACK POSITION:  
Upper  
HEAT CONTROL:  
Top and Bottom Heat  
∙ Pour 1 cup of water into the oven  
∙ Preheat the oven in the closed position  
∙ Once water is boiling, place food  
on rack using long tongs, close  
the oven, and steam until done  
Up to 2 cups of  
vegetables, no  
smaller than  
*All times depend on  
desired doneness  
Medium (e.g., broccoli),  
5-8 minutes  
1-inch pieces  
Soft (e.g., zucchini),  
2 minutes  
8
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Griddle  
RECIPES  
Griddle  
Silver Dollar Pancakes  
Dusted with confectioners’ sugar and  
served with fresh berries, these pancakes  
make an elegant breakfast.  
Silver Dollar Pancakes ......................9  
Brown/Sauté  
Makes about twelve 2-inch diameter  
pancakes  
Lemon Chicken with Rosemary......10  
Vegetable Fried Rice .......................10  
Sautéed Broccoli Rabe ...................11  
1
½
¼
large egg, room temperature  
cup reduced fat milk  
teaspoon pure vanilla extract  
cup unbleached, all-purpose  
Bake  
½
flour  
Carrot Cake with Cream Cheese  
½
½
¼
1
tablespoon baking powder  
tablespoon granulated sugar  
teaspoon table salt  
tablespoon unsalted butter,  
melted and cooled to room  
temperature  
Frosting ...........................................11  
Baked Pasta with Broccoli  
and Peppers....................................12  
Jalapeño-Cheese Cornbread..........12  
Yellow Cupcakes with  
Rich Chocolate Frosting..................13  
1. Fit the Cuisinart® Oven Centralwith  
baking pan if desired. Preheat to 350ºF  
with the top element off.  
Cranberry Nut Muffins.....................14  
Skewer  
Chicken Satay .................................14  
2. Whisk the egg, milk and vanilla in  
a small bowl to blend until smooth;  
reserve.  
Steak & Vegetable Kebabs..............15  
3. Combine flour, baking powder,  
sugar and salt in a medium bowl. Stir  
with a whisk to blend. Add the egg/milk  
mixture and stir until just blended. Stir  
in the melted, cooled butter. Do not  
over-mix or pancakes will be tough.  
Roast/Steam  
Asian Style Steamed Snapper  
with Soy Glaze ................................15  
Morroccan-Spiced Cornish Hens  
with Root Vegetables ......................16  
Open-Face Reuben.........................16  
4. Once unit has preheated, fill a ¼ cup  
measuring cup halfway and drop  
batter evenly onto the hot pan. Cook  
pancakes until bubbles form, about 2  
to 3 minutes; flip and cook until done,  
about 1 to 2 minutes longer.  
5. As you finish each batch of pancakes,  
keep them warm by placing them on  
a baking sheet and in a traditional oven  
set to low (200ºF). Repeat until all the  
batter is used.  
6. Transfer to warm plates to serve.  
Nutritional information per serving (6 pancakes):  
Calories: 200 (30% from fat) • carb. 28g • pro. 7g  
• fat 7g • sat. fat 4g • chol. 20mg • sod. 441mg  
• calc. 89mg • fiber 1g  
9
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Nutritional information per serving:  
Brown/Sauté  
Calories: 237 (60% from fat) • carb. 6g • pro. 17g  
• fat 16g • sat. fat 4g • chol. 79mg • sod. 440mg  
• calc. 20mg • fiber 1g  
Lemon Chicken with  
Rosemary  
Vegetable Fried Rice  
This dish is definitely for  
A healthier version of the take-out favorite.  
Makes 3 to 4 servings  
the lemon lovers out there.  
1
2
tablespoon unsalted butter, divided  
carrots, peeled and julienned (1-inch  
thin strips)  
cup snow peas, trimmed and cut  
into 1-inch pieces  
garlic clove, finely chopped  
½-inch piece fresh ginger, peeled  
and finely chopped  
cups cooked jasmine rice, chilled  
large egg, lightly beaten  
teaspoon rice vinegar  
teaspoons sesame oil  
teaspoon fish sauce  
Makes 2 servings  
4
bone-in chicken thighs with skin  
(about 1 to 1½ pounds), trimmed of  
excess visible fat  
1
¾
¼
teaspoon kosher salt, divided  
teaspoon freshly ground black  
pepper  
1
1
2
tablespoons unbleached, all-  
purpose flour  
2
1
½
2
1
1
1
1
1
2
½
1
4
teaspoon extra virgin olive oil  
medium onion, halved and sliced  
garlic clove, roughly chopped  
fresh rosemary sprig  
tablespoons fresh lemon juice  
cup chicken broth, reduced-sodium  
teaspoon lemon zest  
1½  
teaspoons soy sauce, reduced  
sodium  
cup thinly sliced scallions  
pinch sea or kosher salt  
¼
1
thin lemon slices, about ½ lemon  
chopped rosemary for garnish  
tablespoon chopped fresh cilantro  
1. Fit the Cuisinart® Oven Centralwith baking  
pan if desired. Preheat to 350ºF with the top  
element off.  
1. Fit the Cuisinart® Oven Centralwith the  
baking pan if desired. Preheat to 450ºF with  
both the top and bottom heating elements on.  
2. Once pan is hot, add 1 teaspoon of butter,  
swirling pan to cover the cooking surface  
evenly. Add carrots, snow peas, garlic and  
ginger. Sauté until bright and still crisp,  
about 1½ to 2 minutes. Carefully remove  
and reserve.  
2. Season the chicken thighs on both sides  
with ½ teaspoon of salt and all of the  
pepper. Dredge the chicken thighs in flour to  
coat lightly. Heat the olive oil in the baking  
pan; once hot, add chicken and brown on  
both sides, about 4 to 6 minutes per side.  
Remove and reserve.  
3. Add the remaining butter. Once melted, add  
the rice; stir-fry, allowing rice to sit about 45  
seconds between stirs, until rice has just  
browned, about 3 to 5 minutes.  
3. Reduce heat to 350ºF. Sauté onion and  
garlic for 4 to 6 minutes until softened.  
Stir in the rosemary sprig and remaining  
¼ teaspoon of salt. Add the lemon juice,  
scraping up any brown bits that remain on  
the cooking surface with a wooden spoon.  
Add the chicken broth and lemon zest and  
bring to a boil.  
4. Push rice to one side of the pan. Add  
egg and let it cover half of the pan, being  
sure not to let it touch the rice. Cook egg,  
breaking up with a spatula while cooking.  
Once egg has cooked, mix with rice.  
5. Turn off heat; stir in reserved vegetables and  
the remaining ingredients. Taste and adjust  
seasoning accordingly.  
4. Nestle the browned chicken thighs in the  
onion mixture. Place lemon slices on top of  
the chicken. Reduce heat to 250ºF. Close  
the oven and cook until thighs are very  
tender, about 1 hour.  
Nutritional information per serving  
(based on 4 servings):  
Calories: 249 (23% from fat) • carb. 43g • pro. 5g  
• fat 6g • sat. fat 3g • chol. 54mg • sod. 214mg  
• calc. 38mg • fiber 2g  
5. Garnish with rosemary; serve in shallow  
bowls with rice or mashed potatoes.  
10  
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Sautéed Broccoli Rabe  
Bake  
The Oven Centraldoes a quick job of making  
this broccoli rabe delicious and tender.  
Carrot Cake with  
Cream Cheese Frosting  
Makes 2 servings  
A perfectly baked cake will be frosted and  
ready to serve in under one hour – finally, the  
dessert can be left for the last minute!  
3
ounces (1 link) cooked sweet Italian  
sausage cut into ¼-inch slices  
(optional)  
2 to 3 teaspoons extra virgin olive oil  
(depending on whether or not  
sausage is being used)  
Makes about 10 servings  
(nonstick cooking spray)  
cups plus 2 tablespoons  
¾
4
⁄8  
garlic cloves, sliced  
teaspoon crushed red pepper  
unbleached, all-purpose flour  
1
1
1
½
½
teaspoon ground cinnamon  
teaspoon baking powder  
teaspoon baking soda  
½
large bunch broccoli rabe  
(approximately ½ pound), rinsed and  
trimmed  
teaspoon sea or kosher salt  
¼ to ½teaspoon kosher salt, or to taste  
½
½
cup granulated sugar  
cup packed light or dark brown  
sugar  
½
cup cooked garbanzo beans or  
cannellini beans  
2
large eggs  
1. Fit the Cuisinart® Oven Centralwith baking  
pan if desired. Preheat to 400ºF with both  
the top and lower elements on.  
½
1
1
cup plus 2 tablespoons vegetable oil  
teaspoon pure vanilla extract  
cup chopped walnuts  
½
pound carrots, peeled and shredded  
(about 1½ cups shredded)  
2. If using the sausage, put into the hot pan  
and sauté until slightly crisp and warmed  
through, about 5 minutes. Remove and  
reserve.  
Frosting:  
4
ounces cream cheese, at room  
3. Add oil (as much as needed depending  
on whether or not oil is leftover from the  
sausage. You will get about 1 teaspoon  
of oil from the sausage) to the pan with  
the garlic and crushed red pepper. Once  
garlic begins to sizzle, stir constantly with  
a wooden spoon. After about 3 minutes add  
the broccoli rabe, ¼ teaspoon of salt and 1  
tablespoon of water if the broccoli rabe is  
dry; close oven lid.  
temperature  
2
ounces unsalted butter, softened  
and at room temperature  
ounce goat cheese, at room  
temperature  
cup confectioners’ sugar  
pinch sea or kosher salt  
teaspoon pure vanilla extract  
1
1
⁄3  
¼
4. Cook for about 6 to 10 minutes and then stir  
in the beans and reserved sausage, if using.  
Close and cook for an additional 5 minutes  
before serving. Taste and adjust seasoning  
if necessary (you may need additional salt if  
you did not cook with the sausage).  
1. Fit the Cuisinart® Oven Centralwith baking  
pan. Preheat to 350ºF with both the top and  
bottom heatng elements on. Lightly coat  
the baking pan with nonstick cooking spray;  
reserve.  
2. Sift the flour, cinnamon, baking powder,  
baking soda and salt together in a small  
bowl.  
Nutritional Information per serving:  
Calories 217 (36% from fat) • carb. 22g • pro. 14g  
• fat 9g • sat. fat 2g • chol. 13mg • sod. 843mg  
• calc. 94mg • fiber 3g  
3. In a separate bowl, whisk together sugars,  
eggs, oil and vanilla until smooth. Stir in the  
dry ingredients with the walnuts and carrots  
until combined.  
4. Pour into the prepared pan and carefully  
place in the unit. Bake for about 20 to 25  
minutes, or until a cake tester inserted in the  
11  
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center of the cake comes out clean.  
Cool in the pan. Prepare the frosting:  
close cover. When the water boils, place the  
broccoli on the rack. Allow to steam for 2  
to 3 minutes, or until crisp-tender. Carefully  
remove broccoli and place in large mixing  
bowl with the sautéed vegetables.  
5. In a small mixing bowl, beat together the  
cream cheese and butter until smooth. Add  
the goat cheese and mix until homogenous.  
Sift in the sugar, and then mix until  
completely smooth. Stir in the salt and  
vanilla until well mixed.  
3. Carefully remove the rack, pour out the  
water, and dry the baking pan; close cover  
and reduce heat to 325ºF. Lightly coat the  
pan with the nonstick cooking spray.  
6. Once the cake has cooled, remove from pan  
and spread the frosting evenly on top of the  
cooled cake.  
4. Add the remaining ingredients, including  
the remaining salt, to the bowl with the  
vegetables. Toss to combine and then  
transfer to the prepared baking pan.  
Nutritional information per serving:  
Calories: 430 (63% from fat) • carb. 36g • pro. 6g  
• fat 31g • sat. fat 8g • chol. 63mg • sod. 244mg  
• calc. 36mg • fiber 2g  
5. Once oven is ready, place the filled pan in  
the oven. Bake 30 to 35 minutes, or until  
ingredients are fully warmed through and  
cheese is melted.  
Baked Pasta with  
Nutritional information per serving  
(based on 8 servings):  
Calories : 276 (34% from fat) • carb. 31g • pro. 14g  
• fat 10g • sat. fat 6g • chol. 25 mg • sod. 253 mg  
• calc. 205 mg • fiber 2g  
Broccoli and Peppers  
Not heavy, but definitely packed full of fla-  
vor. We love the look of the gemelli, but any  
short, hollow pasta shape will work.  
Jalapeño-Cheese  
Cornbread  
Makes 6 to 8 servings  
1
2
½
½
½
teaspoon extra virgin olive oil  
garlic cloves, finely chopped  
medium red onion, chopped  
bell pepper, cut into ½-inch slices  
teaspoon sea or kosher salt, divided  
pinch freshly ground black pepper  
ounces broccoli florets  
Cornbread with a spicy twist, it goes great  
with a mildly spiced chili.  
Makes 8 to 10 servings  
nonstick cooking spray  
cup yellow cornmeal  
4
½
1
¾
¾
¼
3
1
cup water  
cup unbleached, all-purpose flour  
teaspoon sea or kosher salt  
teaspoon baking powder  
teaspoon baking soda  
tablespoons granulated sugar  
jalapeños, seeded and chopped  
cup corn kernels, fresh or frozen  
(defrosting is not necessary)  
cup shredded Cheddar or pepper-  
jack  
½
pound dried gemelli, cooked al  
dente  
3
4
2
ounces soft goat cheese, at room  
temperature  
ounces Emmental (Swiss) or other  
medium-soft cheese, shredded  
2
1
⁄3  
tablespoons grated Parmesan  
4 to 6 basil leaves, thinly sliced  
nonstick cooking spray  
1
⁄3  
1
1
large egg, at room temperature  
cup buttermilk, at room temperature  
cup vegetable oil  
1. Fit the Cuisinart® Oven Centralwith baking  
pan to 400ºF with the top element off. Add  
the garlic, red onion, pepper, ¼ teaspoon  
of the salt and all of the black pepper.  
Sauté until vegetables are softened, about  
3 minutes. Remove and reserve in a large  
mixing bowl. Carefully wipe surface of pan  
dry.  
2
⁄3  
1. Lightly coat the baking pan with nonstick  
cooking spray.  
2. Preheat the Cuisinart® Oven Centralto  
350ºF with the top and bottom heating  
elements on.  
2. Place the baking pan fitted with the cooking  
rack to higher position in the unit with the  
spokes facing down. Add the water and  
3. Put the cornmeal, flour, salt, baking powder,  
baking soda, and sugar in a medium-large  
12  
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mixing bowl. Whisk to combine. Add the  
chopped jalapeño, corn kernels and cheese.  
Stir to combine. Reserve.  
add to the dry ingredients and butter until  
just combined – do not over-mix.  
4. Transfer the thick batter to the prepared  
cupcake pan and place in preheated unit.  
Bake for 20 to 24 minutes, or until a cake  
tester just comes out clean.  
4. Mix the egg, buttermilk and oil together in a  
measuring cup. Add to the dry ingredients  
and stir until just combined – do not over-  
mix.  
5. Allow to cool in the pan for about 10  
minutes, then remove and let cupcakes fully  
cool before frosting.  
5. Pour batter into the prepared pan. Transfer  
to the preheated unit, close cover and bake  
for 16 to 20 minutes, or until a cake tester  
inserted in the center comes out clean.  
Nutritional information per serving  
(1 cupcake with 1½ tablespoons frosting):  
Nutritional information per serving  
Calories: 427 (46% from fat) • carb. 56g • pro. 4g  
• fat 23g • sat. fat 15g • chol. 95mg • sod. 252mg  
• calc. 62mg • fiber 1g  
(based on 10 servings):  
Calories: 235 (62% from fat) • carb. 19g • pro. 4g  
• fat 17g • sat. fat 2g • chol. 23mg • sod. 235mg  
• calc. 64mg • fiber 1g  
Rich Chocolate Frosting  
Yellow Cupcakes with  
Chocolate Frosting  
Makes ¾ cup (enough for 8 cupcakes)  
2
ounces unsalted butter, at room  
temperature, cut into cubes  
These cupcakes are never a boring  
combination. Our chocolate frosting makes  
enough for two batches, just in case!  
½
½
cup sifted confectioners’ sugar  
teaspoon pure vanilla extract  
pinch sea or kosher salt  
Makes 4 cupcakes  
4
3
ounces semisweet chocolate  
(23 cup chips), melted, reserved  
warm  
tablespoons sour cream or plain  
yogurt, room temperature  
nonstick cooking spray  
(if not using liners)  
¾
¾
¼
cup cake flour  
teaspoon baking powder  
teaspoon fine sea or table salt  
cup granulated sugar  
1
⁄3  
1. Using an electric hand mixer fitted with  
the beater attachments, mix the butter and  
sugar in a small mixing bowl until creamy.  
2
ounces unsalted butter, at room  
temperature, cut into small cubes  
¼
cup plain yogurt (whole or reduced  
or nonfat variety will work)  
large egg  
teaspoon pure vanilla extract  
recipe Rich Chocolate Frosting (see  
recipe below)  
2. Mix in the vanilla and salt. Gradually  
add the melted chocolate and mix until  
incorporated. Add the sour cream or yogurt  
and stir until homogenous.  
1
½
½
3. For best results, use the frosting the same  
day, before refrigerating. Otherwise, allow  
frosting to come to room temperature before  
using.  
1. Preheat the Cuisinart® Oven Centralto  
350ºF with both the top and bottom heating  
elements on. Line the cupcake pan with  
liners, or lightly coat with nonstick cooking  
spray.  
Nutritional information per serving (1½ tablespoons):  
Calories: 153 (53% from fat) • carb. 17g • pro. 1g  
• fat 10g • sat. fat 6g • chol. 16mg • sod. 17mg  
• calc. 13mg • fiber 1g  
2. Sift the flour, baking powder, salt and  
sugar into a mixing bowl. Add the butter.  
Using a hand mixer fitted with the beater  
attachments, mix until the butter is well  
incorporated into the dry ingredients, giving  
the mixture the look of wet sand.  
3. In a small bowl or liquid measuring cup, mix  
the remaining wet ingredients. Gradually  
13  
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Cranberry Nut Muffins  
Skewer  
Perfect around the holidays. Have a batch  
or two of these ready for your guests  
for breakfast.  
Chicken Satay  
Served with a side of jasmine rice, these  
chicken kebabs are irresistible.  
Makes 4 muffins  
nonstick cooking spray  
Makes 2 servings (2 kebabs each)  
(if not using liners)  
1
stalk lemon grass, cut into ½-inch  
pieces  
2
⁄3  
¼
½
cup unbleached, all-purpose flour  
teaspoon sea or kosher salt  
teaspoon baking powder  
teaspoon baking soda  
teaspoon ground cinnamon  
cup packed light brown sugar  
cup dried cranberries  
tablespoons chopped pecans or  
walnuts  
large egg, lightly beaten  
cup whole milk  
1
1
garlic clove  
small shallot, cut into 1-inch pieces  
1
⁄8  
1-inch piece fresh ginger, peeled  
and halved  
¼
¼
¼
2
¼
2
teaspoon fish sauce  
tablespoons peanut oil  
1
tablespoon natural peanut butter,  
creamy or chunky  
1
1
tablespoon packed dark brown  
sugar  
¼
¼
3
teaspoon pure vanilla extract  
tablespoons unsalted butter, melted,  
cooled to room temperature  
1
¼
¾
teaspoon ground coriander  
teaspoon sea or kosher salt  
pound chicken breast, cut into  
twenty 1- to 2-inch pieces  
1. Preheat the Cuisinart® Oven Centralto  
350ºF with both the top and bottom heating  
elements on. Line the cupcake pan with  
liners, or lightly coat with nonstick cooking  
spray.  
1. Insert the metal chopping blade into a  
Cuisinart® food processor or chopper.  
Process the lemon grass, garlic, shallot  
and ginger in the work bowl until finely  
chopped. Add the remaining ingredients,  
except for the chicken, and process until  
fully combined. Transfer to a shallow baking  
dish. The mixture will be very thick and  
paste-like. Add the chicken pieces and toss  
to fully coat. Cover and refrigerate for a  
minimum of two hours and up to overnight.  
2. Put the flour, salt, baking powder, baking  
soda, cinnamon and brown sugar into a  
mixing bowl. Whisk to combine. Stir in the  
cranberries and pecans. Reserve.  
3. In a small bowl or liquid measuring cup, mix  
the egg, milk, vanilla and butter. Add to the  
dry ingredients, mixing until just combined –  
do not over-mix or muffins will be dense.  
2. Once chicken has marinated, preheat  
the Cuisinart® Oven Central, fitted with  
the baking pan, to 450ºF. Thread the four  
skewers with the marinated chicken. Fit  
skewers into place as instructed on page 4  
of the instruction booklet. Cover and cook  
until fully cooked through, about 12 minutes.  
4. Transfer the batter to the prepared cupcake  
pan. Bake for 20 to 24 minutes, or until a  
cake tester comes out clean and the tops of  
the muffins spring back to the touch.  
Nutritional information per muffin :  
3. Serve immediately over jasmine rice.  
Calories: 263 (32% from fat) • carb. 35g • pro. 3g  
• fat 10g • sat. fat 5g • chol. 63mg • sod. 207mg  
• calc. 38mg • fiber 1g  
Nutritional information per serving  
(based on 2 kebabs):  
Calories: 392 (51% from fat) • carb. 13g • pro. 36g  
• fat 23g • sat. fat 4g • chol. 100mg • sod. 817mg  
• calc. 28mg • fiber 1g  
14  
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a nice texture and color to the fish. If you  
prefer to just steam it without browning a bit,  
turn the top element off – the choice is yours!  
Steak & Vegetable  
Kebabs  
Tangy meets sweet in these colorful kebabs.  
Makes 2 servings  
¾
¼
cup chicken broth, reduced sodium  
cup soy sauce, reduced sodium  
1-inch piece fresh ginger, peeled  
and thinly sliced  
pinch dried red pepper flakes  
teaspoon light brown sugar  
scallions, sliced, divided  
red snapper fillets (about 4 to 6  
ounces each), skin-on  
Makes 2 servings  
1
small zucchini, cut into 16 pieces,  
about ½- to 1-inch pieces  
1
small bell pepper, cut into 16 pieces,  
about 1-inch pieces  
1
2
2
½
¾
medium red onion, cut into 16  
pieces, about 1-inch chunks  
pound boneless beef sirloin pieces  
(16 to 20 pieces), about 1 to 2 inches  
each  
pinch sea or kosher salt  
pinch freshly ground black pepper  
nonstick cooking spray  
½
½
¼
tablespoon lemon juice  
tablespoon red wine vinegar  
teaspoon freshly ground black  
pepper  
½ to 1 tablespoon chopped fresh cilantro,  
for garnish  
¾
teaspoon sea or kosher salt  
pinch paprika  
1. Put the broth, soy sauce, ginger, pepper  
flakes, sugar and 1 sliced scallion into the  
baking pan fitted into the Cuisinart® Oven  
Centralwith both the top and lower  
elements on to 400ºF.  
pinch cayenne  
garlic cloves, crushed  
tablespoons olive oil  
2
2
2. While the broth is heating, season the  
snapper with the salt and pepper. Lightly  
coat the rack with nonstick cooking spray.  
1. Put all ingredients into a large mixing bowl.  
Toss to fully combine. Cover and refrigerate  
for a minimum of two to four hours.  
3. Once the liquid has come to a boil,  
carefully open the unit and place the rack  
inside of the pan, with the spokes facing  
down. Put the seasoned fish on top of the  
rack and close the unit.  
2. Once ingredients have marinated, preheat  
the Cuisinart® Oven Central, fitted with  
the baking pan, to 450ºF. Thread the four  
skewers with the marinated vegetables  
and steak, equally distributing the pieces  
in a colorful manner. Fit skewers into place  
as instructed on page 4 of the instruction  
booklet. Cover and cook until fully cooked  
through, about 12 to 16 minutes, or until  
desired doneness is reached. Serve  
immediately.  
4. Let fish cook until firm to the touch, about  
8 to 10 minutes depending on the size of  
the fish. Carefully remove the rack and fish  
and set aside.  
5. Allow liquid to continue to cook, with lid  
open, until reduced by about half.  
Nutritional information per serving :  
6. Pour reduced sauce into a shallow serving  
bowl. Place fish on top and garnish with  
reserved sliced scallion and chopped  
cilantro.  
Calories: 534 (70% from fat) • carb. 8g • pro. 34g  
• fat 42g • sat. fat 14g • chol. 117mg • sod. 706mg  
• calc. 50mg • fiber 2g  
Nutritional Information per serving:  
Roast/Steam  
Calories 156 (9% from fat) • carb. 9g • pro. 28g  
• fat 2g • sat. fat 0g • chol. 42mg • sod. 1350mg  
• calc 49mg • fiber 1g  
Asian-Style Steamed  
Snapper with Soy Glaze  
This fish is quick, healthy and easy. Thanks  
to the flexibility of this little oven, we can  
steam and roast at the same time – just be  
sure the top element is on and you can get  
15  
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8 to 10 ounces root vegetables, peeled and  
cut into 2-inch pieces (sweet potato,  
turnip, parsnip, etc.)  
Open-Face Reuben  
Cuisinart® Oven Centralputs up a good  
fight with our take on this deli favorite.  
1
tablespoon olive oil  
½
teaspoon sea or kosher salt  
pinch freshly ground black pepper  
Makes 2 sandwiches  
2
slices rye bread  
2
½
4
tablespoons Russian dressing  
cup sauerkraut  
ounces very thinly sliced corned  
beef  
ounces sliced Swiss cheese (about 4  
slices)  
1. Put the hens and the marinade ingredients  
(¼ of olive oil through garlic) into a large  
mixing bowl or re-sealable plastic bag.  
Toss to coat fully and marinate, covered, in  
refrigerator overnight.  
3
2. When ready to cook, preheat the Cuisinart®  
Oven Central, fitted with the baking pan  
and roasting rack set in the lower position,  
to 450°F. While unit is heating, toss the root  
vegetables with the olive oil, salt and pepper  
in a mixing bowl.  
1. Preheat the Cuisinart® Oven Central, fitted  
with the baking pan and roasting rack, to  
450ºF.  
2. Prepare sandwiches: place slices of bread  
on a work surface. Spread each with 1  
tablespoon of dressing. Top each evenly  
with sauerkraut, beef and Swiss.  
3. Put the hens, surrounded by the seasoned  
vegetables, in the baking pan on top of the  
rack. Bake for about 30 minutes, depending  
on the size of the hens. They are done when  
the internal temperature registers 160°F for  
the light meat and 170°F for the dark meat.  
Let the hens rest for 15 minutes; carve and  
serve with the roasted vegetables.  
3. Place sandwiches on the rack of the  
preheated unit. Close and let cook for 10  
minutes, or until cheese is fully melted and  
ingredients are warmed through.  
4. Serve immediately with some crisp pickles.  
Nutritional information per serving  
Nutritional information per sandwich:  
(based on 4 servings):  
Calories: 456 (56% from fat) • carb. 24g • pro. 25g  
• fat 28g • sat. fat 12g • chol. 94mg • sod. 1562mg  
• calc. 410mg • fiber 4g  
Calories: 523 (71% from fat) • carb. 8g • pro. 30g  
• fat 41g • sat. fat 9g • chol. 170mg • sod. 723mg  
• calc. 42mg • fiber 2g  
Moroccan-Spiced  
Cornish Hens with  
Root Vegetables  
An impressive dinner on the table in  
about 30 minutes, Cornish hens are flavorful,  
especially with the Moroccan spices.  
Makes 2 to 4 servings  
2
Cornish hens (of equal weight)  
Marinade:  
¼
½
½
¼
1
cup olive oil  
teaspoon ground cumin  
teaspoon ground coriander  
teaspoon ground cardamom  
teaspoon sea or kosher salt  
pinch freshly ground black pepper  
garlic cloves, crushed  
2
16  
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17  
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