INSTRUCTION AND
RECIPE BOOKLET
®
s
TOB-30 Series
Cuisinart Classic Toaster Oven Broiler
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other than manufacturer’s recommended accessories in this oven.
Longer extension cords are available and may be used if care is exercised
in their use.
15. Do not place any of the following materials in the oven: paper, cardboard,
plastic and similar products.
If a long extension cord is used, the marked electrical rating of the extension
cord must be at least as great as the electrical rating of the appliance, and
the longer cord should be arranged so that it will not drape over the counter-
top or tabletop where it can be tripped over or pulled on by children.
16. Do not cover crumb tray or any part of the oven with metal foil. This will
cause overheating of the oven.
17. Oversize foods, metal foil packages and utensils must not be inserted in
the toaster oven broiler, as they may involve a risk of fire or electric shock.
NOTICE
18. A fire may occur if the toaster oven broiler is covered or touching
flammable materials such as curtains, draperies, and walls, when in oper-
ation. Do not store any items on top of the appliance when in operation.
Do not operate under wall cabinets.
This appliance has a polarized plug (one blade is wider than the other). As a
safety feature, this plug will fit in a polarized outlet only one way. If the plug
does not fit fully in the outlet, reverse the plug. If it still does not fit, contact
a qualified electrician. Do not attempt to defeat this safety feature.
19. Do not clean with metal scouring pads. Pieces can break off the pad and
touch electrical parts, involving a risk of electric shock.
20. Do not attempt to dislodge food when the toaster oven broiler is plugged
into electrical outlet.
FOR HOUSEHOLD USE ONLY
21. Warning: To avoid possibility of fire, NEVER leave toaster oven broiler
unattended during use.
NOT INTENDED FOR COMMERCIAL USE
22. Use recommended temperature settings for baking and roasting.
23. Do not rest cooking utensils or baking dishes on glass door.
24. Turn the function dial to the off position to turn off toaster oven broiler.
INTRODUCTION
Now Cusinart makes countertop cooking and toasting easier than ever. Your
toaster oven broiler features simple dial controls and an easy-to-clean interior
that wipes clean in seconds. Cuisinart is dedicated to making life in the
kitchen easier than ever, and this 3-in-1 appliance delivers. It’s big enough to
let you bake an entire meal at once, or toast up enough bagels for the whole
family. And best of all, it all takes place right on your countertop! Now it's easi-
er than ever to Savor the Good Life™ with Cuisinart.
SAVE THESE INSTRUCTIONS
Please read and keep these instructions handy. These instructions will
help you to use your Cuisinart® Toaster Oven Broiler to its fullest so
that you will achieve consistent, professional results.
SPECIAL CORD SET INSTRUCTIONS
A short power supply cord is provided to reduce the risks resulting from
becoming entangled in or tripping over a longer cord.
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FEATURES AND BENEFITS
1. Temperature Dial
9
10
Select desired temperature for the “Baking” or “Broiling” function.
2. Function Dial
Select cooking method - Bake, Broil or Toast.
3. Toast Shade Dial
1
2
3
Select the desired toast shade - Light, Medium or Dark.
4. Toasting Start Button
Push the "Start" button to start toasting function.
5. Toasting Stop Button
Push button to stop toasting in mid cycle and shut off oven.
4
6. Oven On Indicator
Indicator light will remain lit when oven is in use.
7. Oven Rack
Has two positions. The top position has a 50% stop feature so
the rack stops halfway out of the oven. It can be removed by lifting
the front of the rack and sliding it out.
5
7
6
8. Slide-out Crumb Tray (not shown)
Removes easily from the bottom of the toaster oven broiler
to clean crumbs from bottom of oven.
Broiling Pan and Drip Tray
9. Cord Storage
Takes up excess cord and keeps countertop neat.
10. Easy Clean Interior
11
The sides of the oven are coated, providing an easy-to-clean surface.
11. Baking/Broiling Pan
A baking/broiling pan is included for your convenience. The broiling pan’s drip tray
has two positions to accommodate a variety of meats, poultry, and fish for broiling.
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Before you begin:
Place your oven on a flat surface.
USE AND CARE
Unwind the power cord. Check that the crumb tray is in place and that there
is nothing in the oven. Plug power cord into the wall outlet.
Before using your oven, move it two to four inches away from the wall or
from any objects on the countertop. Do not use on heat sensitive surface.
DO NOT STORE OBJECTS ON THE TOP OF THE OVEN. IF YOU DO,
REMOVE ALL OBJECTS BEFORE YOU TURN ON YOUR OVEN. THE
EXTERIOR WALLS GET VERY HOT WHEN IN USE. KEEP OUT OF
REACH OF CHILDREN.
Broil:
Note: When broiling, add approximately 1/4 cup water to the bottom of the
broiling pan to reduce sizzling and splattering. Place the drip tray in the broil-
ing pan. Note: There are two positions for the drip tray so that a variety of
thicknesses of foods can be broiled. Also, the oven rack can be turned up or
down depending on the thickness of the food being broiled. In most cases the
oven rack should be in the higher position (position “C” - see rack position
diagram on page 5).
GENERAL GUIDELINES
Baking: Baking function can be used as you would normally use your
large kitchen oven for roasting meats including chicken, or baking cakes,
cookies and more.
To broil, set temperature and function dials to broil. Preheat oven for five
minutes with door closed. After the five-minute preheat period, place the
broiling pan in the oven. Always leave door ajar when broiling. Note: Never
use glass oven dishes to broil.
Broiling: Broiling function can be used for beef, chicken, pork, fish and more.
It also can be used to top brown casseroles and gratins. Caution: Aluminum
foil is not recommended for covering the drip tray. Foil is extremely dangerous
when broiling fatty foods. Grease will accumulate and may catch fire. The use
of foil is not recommended, but if foil is used to cover broiling pan, be sure foil
is tucked neatly around the pan and does not touch the walls or heating rods.
Never cover crumb tray.
To stop broil operation, turn function dial to off position.
Bake:
To bake, turn the temperature dial to the desired temperature and turn func-
tion dial to bake position. The oven indicator light will turn on. Preheat oven
for five minutes, then begin to bake.
Toasting: Always have the rack in rack position “B”, as indicated in the dia-
gram on page 5, for even toasting. Always center your item/items in the mid-
dle of the rack.
Toast:
To toast, make sure the oven rack is in rack position “B”, as indicated in
the diagram on page 5. If toasting two items, center them in the middle of
the rack. Four items should be evenly spaced – two in front, two in back.
Six items should be evenly spaced – three in front, three in back. Close the
glass door.
WARNING: Placing the rack in the bottom position or in the top position
with the rack upwards while toasting may result in a fire. Refer to rack
position diagram for proper use.
Turning off the toaster oven broiler: Turn the function dial to off. The
indicator will turn off.
Browning Selection:
Set function dial to toast. Turn toast shade dial to desired browning setting.
Press "Start" button to begin toasting.
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Stop Toasting:
IMPORTANT:
When the toasting cycle is finished, the oven will beep 5 times and turn off.
If you wish to stop the toasting cycle before it is finished, simply press the
“Stop” button. The toaster oven broiler will cancel your toast cycle.
After cooking greasy foods and after your oven has cooled, always clean top
interior of oven. If this is done on a regular basis, your oven will perform like
new. Removing the grease will help to keep toasting consistent, cycle after
cycle.
Important Notes on Toasting:
All of our recipes have been tested in our kitchen and specially developed to
work in the Cuisinart® Classic Toaster Oven Broiler. These mouth-watering
recipes are just a sampling of what the Cuisinart® Classic Toaster Oven Broil-
er can do.
The oven rack must be in rack position “B” as indicated in the diagram
on this page.
CLEANING AND MAINTENANCE
Always allow the oven to cool completely before cleaning.
1. Always unplug the oven from the electrical outlet.
OVEN RACK POSITION DIAGRAMS
Each recipe gives you step-by-step directions and will even tell you where the
oven rack should be positioned for best results. Please refer to the diagram
below for oven rack positions. Each position is described with a letter that is
referred to in the recipe.
2. Do not use abrasive cleansers, as they will damage the finish. Simply
wipe the exterior with a clean damp cloth and dry thoroughly. Apply the
cleansing agent to a cloth, not to the toaster oven, before cleaning.
RACK
POSITION
“A”
3. To clean interior walls, use a damp cloth and a mild liquid soap solution or
a spray solution on a sponge. Never use harsh abrasives or corrosive
products. These could damage the oven surface. Never use Brillo pads,
etc. on interior of oven.
4. To remove crumbs, slide out the crumb tray and discard crumbs. Wipe
clean and replace. Crumb tray is dishwasher safe. To remove baked-on
grease, soak the tray in hot sudsy water or use nonabrasive cleaners.
Never operate the oven without the crumb tray in place.
RACK
POSITION
“B”
5. Wire rack, broiling pan and drip tray are dishwasher safe. If heavily soiled,
soak in hot sudsy water or use a nylon scouring pad or nylon brush.
6. Never wrap the cord around the outside of the oven. Use the cord storage
cleats on the back of the oven.
RACK
POSITION
“C”
5
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Pesto Cheese Twists
Serve these as an appetizer, or with soup in place of crackers.
Quick Cheese Nachos
Homemade nachos make a great quick snack or appetizer.
Serve with sour cream, guacamole and your favorite salsa.
Makes sixteen 5-inch twists
1
1
1
1
tablespoon prepared pesto
tablespoon grated Parmesan or Asiago cheese
egg white, beaten until foamy
sheet puff pastry, thawed at room temperature
for 20-30 minutes
Makes 2 servings
15
2/3
1/4
1/4
1/4
1
full-sized baked tortilla chips (about 2-1/4 ounces)
cup refried beans
cup jalapeño pepper slices, drained
cup chopped scallion
cup sliced black olives, drained
cup shredded extra sharp cheddar cheese
On a lightly floured surface, roll the puff pastry until it measures 10 by 12
inches; use a pastry wheel to cut the puff pastry in half crosswise. Combine
the pesto, grated cheese and half the beaten egg white (discard the remaining
egg white). Spread the pesto mixture evenly over one of the half sheets using
an offset spatula; top with the second half sheet. Use a rolling pin to lightly roll
together. With the pastry wheel, cut the sheet in half crosswise, then cut each
piece into eight strips, 1/2 x 6 inches each. Twist each strip 3 – 4 times; pinch
ends to seal. Place on a tray and refrigerate for at least 30 minutes.
Place rack in the Cuisinart® Classic Toaster Oven Broiler in position “A” and
preheat on broil setting. Arrange chips in 11 x 7-inch baking pan. Distribute the
remaining ingredients over the chips, as evenly as possible in the order listed,
ending with the shredded cheese. Place in the oven and broil until cheese is
bubbly, about 4 minutes. Serve immediately.
Ten minutes before baking, place the rack in position “B”; preheat the
Cuisinart® Classic Toaster Oven Broiler to 425°F. Line the broiler pan (without
drip tray) with a sheet of parchment paper.
Arrange 8 strips evenly on the parchment lined pan. Bake for 11-13 minutes at
425° F until puffed and crispy. Remove from the pan with tongs or a spatula
and place on a rack to cool. Arrange the second batch on the same baking
sheet and repeat. Serve slightly warm or at room temperature.
Nutritional information per serving:
Nutritional information per twist:
Calories 483 (46% from fat) • carbo. 46g • prot. 23g • fat 26g
sat.fat 12g • chol. 61mg • sod. 1604mg • fiber 4g
Calories 71 (60% from fat) • carbo. 6g • prot. 1g • fat 5g
sat.fat 0g • chol. 0 mg • sod. 87mg • fiber 0g
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Cuisinart Honey Wheat Rolls
These rolls have the nutty flavor of whole wheat, and a rich buttery taste with a
kiss of honey – and they are baked in a Cuisinart® toaster oven!
Parmesan Chive Corn Muffins
These muffins are delicious served warm from the oven.
Makes six 2-1/2 inch muffins
Makes 16 rolls
1/2
1/2
2
cup all-purpose flour
cup yellow cornmeal
tablespoons firmly packed brown sugar
teaspoon cream of tartar
6
1
ounces evaporated skim milk
package active dry yeast
1-1/2 tablespoons honey
1
1
large egg, well beaten
1/4
1/8
1
teaspoon baking soda
teaspoon salt
large egg, lightly beaten
2
3/4
4
cups unbleached all-purpose flour
cup whole wheat flour
ounces unsalted butter, cut into 1-inch pieces
teaspoon salt
1/2
2
1/4
1
cup milk (may use regular, reduced, lowfat, or fat-free)
tablespoons unsalted butter, melted and cooled
cup freshly grated Parmesan cheese
tablespoon chopped fresh chives
1
Cooking spray
Egg glaze (1 large egg beaten with 2 teaspoons water)
In a small saucepan over medium-low heat, warm the milk to 110° F and
remove from the heat. Dissolve yeast and sugar in milk; let sit until foamy,
about 3 – 5 minutes. Stir in the beaten egg and reserve.
Place the rack in position “B”; preheat Cuisinart® Classic Toaster Oven Broiler
to 400° F. Evenly spray a six-cup standard muffin tin with cooking spray.
In a Cuisinart® food processor fitted with the metal blade, process flour, butter
and salt until combined, about 15 – 20 seconds. (If you have a 2011, 2014 or
3014 Series Cuisinart® Food Processor, use the metal dough blade and dough
speed.) With the machine running, add the yeast mixture in a steady stream
through the small feed tube, as fast as the flour absorbs it. After the dough forms
a ball, process until smooth and elastic, about 60 seconds. Place in a large food
storage bag. Squeeze out air, seal bag and let rise in a warm place until doubled
in bulk, about 1 hour. Place dough on a floured surface and punch down; let rest
for 10 minutes. Coat a 9-inch round baking pan with cooking spray. Divide
dough into 16 equal pieces and shape each into a ball. Arrange, just touching,
in prepared pan. Cover with plastic wrap that has been sprayed with cooking
spray. Let rise for 30 minutes in a warm, draft-free place.
In a small mixing bowl, combine the flour, cornmeal, brown sugar, cream of
tartar, baking soda and salt; stir to combine and completely break up any
lumps in the brown sugar.
In a 1-cup glass measure combine the egg, milk and melted cooled butter.
Add the liquid ingredients, the grated Parmesan and the chives all at once to
the dry ingredients. Stir until just moistened. Fill the prepared muffin cups with
the batter.
Bake in the preheated 400° F oven for about 20 minutes, until lightly browned.
Remove from pan and serve warm.
For plain corn muffins, follow the recipe, omitting the Parmesan and
chopped chives.
Fifteen minutes before baking, place rack in position “A” and preheat Cuisinart®
Classic Toaster Oven Broiler to 350° on Bake setting. Brush rolls with the egg
glaze and bake until golden brown, about 30 - 35 minutes. Turn out onto a rack
to cool for 10 – 15 minutes before serving.
Nutritional information per muffin (made with reduced fat milk):
Calories 171 (35% from fat) • carbo. 22g • prot. 5g • fat 7g
sat.fat 1g • chol. 51g • sod. 190g • fiber 1g
Nutritional information per roll:
Calories 140 (42% from fat) • carbo. 18g • prot. 4g • fat 7g •
sat.fat 0g • chol. 33mg • sod. 163mg • fiber 0g
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Teriyaki Glazed Chicken Breasts
Make the teriyaki marinade ahead and have it on hand.
Serve with rice and steamed fresh vegetables.
Herb and Lemon Roast Chicken
Roast a succulent chicken without turning on the large oven.
Makes 4 servings
Makes 2 servings
1
small broiler/fryer chicken, about 3-1/2 to 4 pounds
teaspoon kosher salt
teaspoon freshly ground black pepper
4-inch sprig fresh herb (rosemary, thyme, oregano, marjoram, etc.)
clove garlic, peeled and cut in half
small onion (about 2 ounces), peeled and quartered
strips lemon zest (1/2 x 3 inches each)
tablespoon extra virgin olive oil
1/3
3
cup soy sauce (may use low sodium)
tablespoons rice wine vinegar
3/4
1/2
1
1
1
4
1
1
2
tablespoons rice wine or dry sherry
1
2
tablespoon finely chopped fresh ginger root
tablespoons brown sugar
2
boneless, skinless chicken breast halves (about 6 – 8 ounces each)
In a 1-quart Cuisinart® saucepan, combine the soy, rice wine vinegar, rice wine,
ginger, and brown sugar. Bring to a boil, then reduce the heat and simmer for
15 minutes. Strain, discard the solids, and let cool.
tablespoon freshly squeezed lemon juice
Place the rack in the Cuisinart® Classic Toaster Oven Broiler in position “A”;
preheat the oven to 400° F on the bake setting.
Rinse the chicken and pat dry. Place the chicken between two sheets of
plastic wrap and pound to an even thickness of 1/2 inch with a flat mallet.
Put the chicken breasts in a resealable plastic bag and pour half the teriyaki
marinade over them. Press the air out and let marinate for 15 minutes at
room temperature. Reserve and refrigerate the remaining marinade in a
glass storage jar; it will keep refrigerated for up to 2 weeks.
Remove giblets and neck from cavity of chicken; reserve for another use
or discard. Rinse chicken with cold water and pat dry. Place the drip tray in
the broiling pan in the lower position; add 1/4 cup water to the pan and lightly
spray the drip tray with cooking spray. Tuck the wings under and place the
chicken on the prepared pan. Wash counter and hands with soap and hot
water before continuing.
Place the rack in position “C”; preheat the Cuisinart® Classic Toaster Oven
Broiler on broil setting, keeping door ajar. Place the drip tray in the broiling pan
so that the flattened chicken breast halves will be about 1-inch from the upper
element. Add 1/4 cup of water to the broiling pan and arrange the chicken
“skin” side down on the drip tray. Broil with the door ajar, about 6 – 8 minutes.
Turn chicken and continue cooking until juices run clear, about 6 – 8 minutes
longer. (Internal temperature of chicken should be 170° F.) Turn off broiler.
Serve.
Combine the salt and pepper. Rub half the mixture into the cavity of the chicken;
then place the herb sprig, garlic halves, onion quarters and lemon zest in the
cavity of the chicken. Loosely tie the legs together. Rub the chicken with the
olive oil and remaining salt and pepper. Drizzle with the lemon juice. Place the
chicken in the oven and roast at 400° F for 20 minutes, then lower the tempera-
ture to 375° F and continue to roast for 50 – 60 minutes longer. (Internal temper-
ature of the chicken should be 170° F when tested in the breast, and 180° F for
dark meat. Juices should run clear.) Turn off oven and remove the chicken to a
platter. Let stand 10 – 15 minutes before carving (may cover loosely with foil if
desired, but skin will lose its crispness).
Nutritional information per serving:
Calories 190 (8% from fat) • carbo. 7g • prot. 32g • fat 2g
sat. fat 0g • chol. 75mg • sod. 1238mg • fiber 0g
Nutritional information per serving:
Calories 761 (31% from fat) • carbo. 3g • prot. 123g • fat 26g
sat. fat 1g • chol. 405mg • sod. 744mg • fiber 1g
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Sausage and Bean Burritos
Continue to bake until the cheese is melted and bubbly, about 12 to 15 minutes
longer. Serve with guacamole, salsa and sour cream for garnish.
We used low-fat fresh chicken sausage for our burritos,
but you may also use leftover chopped chicken, pork or beef.
Makes 4 servings
teaspoon good quality olive oil
3/4 pound fresh turkey or chicken sausage, casings removed
green onions, trimmed and chopped
1/4 cup chopped Italian parsley
can (15-ounce) white beans, drained, rinsed and drained again
1/4 teaspoon kosher salt
Variation:
1
- Use fresh ground turkey or chicken in place of sausage.
8
Nutritional information per burrito:
1
Calories 608 (41% from fat) • carbo. 54g • prot. 40g • fat 30g
sat. fat 5g• chol. 93mg • sod. 1218mg • fiber 7g
1
1
2
8
4
tomato (6 ounces), cored, seeded and chopped
jalapeno pepper, seeded and chopped
tablespoons fresh lime juice
ounces shredded lowfat Cheddar or Monterey Jack cheese (about 2 cups)
9-inch flour tortillas (may use flavored such as sun-dried tomato)
sour cream and salsa for garnish
Place the rack in position “B”; preheat the Cuisinart® Classic Toaster Oven
Broiler to 350° F. Spray a 7 x 11-inch baking dish with cooking spray, or rub
with olive oil.
In a medium nonstick skillet, heat the olive oil over medium heat. Add the
sausage and cook until lightly browned and cooked through, breaking up with a
fork or wooden spoon, about 8 to 10 minutes. Drain the sausage. Add a
quarter of the green onions, the chopped parsley, white beans and salt to the
same pan. Use the back of a wooden spoon to mash the beans (the beans
should be just partially mashed), and cook until heated through, about 3 to 4
minutes. Crumble the drained sausage and stir into the bean mixture. Transfer
to a bowl and let cool. Stir in the chopped tomato, chopped jalapeño, lime juice,
half the cheese and half the remaining green onions.
Spread one quarter of the sausage/bean mixture in a line just below the
center of each tortilla. Sprinkle each with 2 tablespoons of the remaining
cheese. Roll the burritos and place them seam side down in the prepared
baking dish. Cover with a sheet of foil that has been sprayed with cooking
spray; bake for 15 minutes. Remove the foil and sprinkle evenly with the
remaining cheese and chopped green onions.
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Spicy London Broil
This dry rub has bold, spicy flavors – not overbearing, but also not for the
fainthearted. If you prefer milder flavors, cut back on the cayenne just a bit.
Mushroom Meat Loaf
This meatloaf makes out-of-this-world sandwiches the next day
(if there are any leftovers!).
Makes 4 to 6 servings
Makes 6 servings (12 slices)
1/2 tablespoon extra virgin olive oil
1-1/2
1-1/2
1-1/2
1-1/4
1
teaspoons ground cumin
teaspoons sugar
teaspoons kosher salt
teaspoons thyme
4
1
1
1
1
2
ounces mushrooms, sliced or chopped
large celery stalk, chopped
medium onion, chopped
clove garlic, chopped
teaspoon thyme
teaspoon freshly ground black pepper
1/4 - 1/2 teaspoon cayenne
1-1/2
pounds top round London Broil cut, about 1-1/4 inches thick
slices firm white bread (such as Pepperidge Farm or Arnold), torn into pieces
1/2 cup milk (may use whole, 2%, 1% or nonfat milk)
1 large egg or 2 large egg whites
3/4 pound ground veal *
At least 1 hour before broiling, and up to a day ahead (the flavors will become
more intense), combine the cumin, sugar, salt, thyme, pepper and cayenne
in the Cuisinart® Mini-Prep® or Mini-Prep®Plus or blender and process for
15 – 20 seconds to blend the spices together. Rub the spice mixture evenly
on the meat. Place on a nonmetallic plate, cover with plastic wrap and
refrigerate until 20 minutes before cooking.
3/4 pound lean ground pork *
1
teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Place the rack in position “A” and preheat the Cuisinart® Classic Toaster Oven
Broiler to 350° F. Lightly coat a loaf pan 8 x 4 x 2 1/2 inches (6 cup) with
cooking spray. Heat the oil in a 10-inch skillet over medium heat. Add the
mushrooms, celery and onion and cook until tender, 4 to 5 minutes. Add the
thyme; cook for 1 minute. Remove from the heat; transfer to a shallow bowl
and let cool.
Place the rack in position “B” and preheat the Cuisinart® Classic Toaster Oven
Broiler on the broil setting for 10 minutes. Put 1/4 cup of water in the bottom of
the broiler pan; place the drip tray in the broiling pan so that the meat will be
about 1 inch from the upper element. Lightly spray the rack with cooking spray.
Arrange the meat on the broiler rack. Broil with the door ajar for 8 to 10 min-
utes. Turn the London Broil and broil for 8 to 10 minutes on the other side,
until meat is done to desired taste. Test for appropriate doneness with an
instant read thermometer. (120 – 125° F = Rare; 125 – 140° F = Med. Rare;
140 – 155° F = Med.; 160° + = Well-done). Let stand for 10 minutes before
carving to allow the juices to set – the meat will continue to cook during this
time. After the meat has rested, slice very thinly and serve.
Place the torn bread in a large bowl. Stir in the milk and egg; let sit for
2 – 3 minutes. Add the cooled cooked vegetable mixture, the ground meat,
salt and pepper; mix well to combine. Pack mixture into the prepared loaf pan.
Bake for 1-1/4 hours. Internal temperature should be 160° F. Allow the meat
loaf to rest in the pan for 10 minutes. Drain, turn the loaf out of the pan and
slice to serve.
Nutritional information per serving (based on 6 servings):
Calories 186 (40% from fat) • carbo. 155g • pro. 25g • fat 8g
sat. fat 3g • chol. 69mg • sod. 519mg • fiber 0g
* For very lean ground veal and pork, choose lean boneless veal and pork
chops from the meat case, then ask the butcher to grind them, or cut into
cubes and use the Cuisinart® food processor fitted with the metal blade
(see instruction book for detailed instructions on “grinding” meat).
Nutritional information per serving (2 slices; made with lowfat milk):
Calories 298 (57% from fat) • carbo. 8g • prot. 24g • fat 180g
sat.fat 7g • chol. 125g • sod. 476g • fiber 1g
10
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Soy Glazed Salmon with Dijon Dill Sauce
The Dijon Dill Sauce may be made ahead if you are entertaining.
Tomato Potato Gratin
A slight change from traditional potatoes au gratin,
this dish is excellent served with grilled swordfish or steak.
Makes 4 servings
1
small shallot (1/2 ounce)
ounce fresh dill weed
cup grainy Dijon-style mustard
cup nonfat plain yogurt *
teaspoons sugar
Makes 6 servings
1-1/2 tablespoons extra virgin olive oil
3/4
1/2
2/3
2
2
medium onions, cut into thin slices
(may use 3 or 4 mm slicing disc of Cuisinart® food processor)
1-1/2 cups chopped plum tomatoes (3 – 4 tomatoes, cored and seeded)
1/2
1/4
2
4
1
teaspoon kosher salt
3/4
1
1/2
1/4
1/3
teaspoon kosher salt
teaspoon freshly ground black pepper
tablespoons extra virgin olive oil
6-ounce portions salmon fillet, skin on
tablespoon soy sauce
teaspoon fresh rosemary (1/2 teaspoon dried), chopped
teaspoon fresh thyme (1/4 teaspoon dried), chopped
teaspoon freshly ground black pepper
cup grated Parmesan or Asiago
1-1/2 pounds baking potatoes, scrubbed, peeled if desired,
cut into 1/8-inch slices (may use 3 or 4mm slicing disc of the
Cuisinart food processor)
In a Cuisinart® food processor fitted with the metal blade, drop the shallot
through the feed tube and chop, 5 – 10 seconds. Add the dill, pulse to chop,
10 – 12 times. Scrape the work bowl. Add the mustard, yogurt, sugar, half the
salt, and half the pepper; process to combine. With the machine running, add
the olive oil in a steady stream; process until emulsified, 10 – 15 seconds.
Transfer to a bowl and let sit for 30 minutes or longer so that flavors develop.
The sauce may be done up to a day ahead. Makes about 1-1/4 cups sauce.
Place the rack in position “B”; preheat the Cuisinart® Classic Toaster Oven
Broiler to 400° F. Brush an 8 x 11-inch oval or 8 x 8-inch square baking dish
with olive oil.
In a 12-inch nonstick Cuisinart® fry pan, heat the olive oil over moderately low
heat. Add the onions and cook, stirring occasionally, until the onions are
translucent, about 5 minutes. Remove from the heat and stir in the chopped
plum tomatoes and 1/4 teaspoon of the salt.
Brush the salmon fillets with the soy sauce and sprinkle with the remaining salt
and pepper. Let sit for 15 minutes at room temperature. Place the rack in the
Cuisinart® Classic Toaster Oven Broiler in position “B” and preheat the oven on
the broil setting. Place the drip pan in the broiling pan so that the fish will be
about 1-1/2 to 2 inches from the upper element. Lightly spray the broiler rack
with cooking spray and add 1/4 cup of water to the drip pan. Arrange the
salmon fillets skin down on the prepared pan. Place in the oven and broil with
the oven door ajar for 14 to 18 minutes; salmon should test 145 – 150° F when
tested with an instant read thermometer. Serve hot or chilled with the
Dijon Dill sauce.
In a small bowl, combine the rosemary, thyme, remaining salt, pepper and
cheese. Spread half the tomato/onion mixture in the prepared baking dish.
Layer half the potato slices evenly on top. Sprinkle with half the herb and
Parmesan mixture. Repeat. Cover with aluminum foil and bake for
40 – 45 minutes, until potatoes are tender when tested with a fork. When
tender, remove the foil and bake for an additional 15 – 20 minutes, until
golden. Let rest 5-10 minutes before serving.
* If you prefer a thicker sauce, strain the yogurt for 1 hour or longer using a
yogurt strainer or a strainer lined with a coffee filter; discard the whey (liquid).
For a richer sauce, use whole sour cream.
Nutritional information per serving:
Calories 173 (28% from fat) • carbo. 26g • prot. 6g • fat 6g
sat. fat 2g • chol. 4mg • sod. 350mg • fiber 3g
Nutritional information per serving (sauce made with nonfat yogurt):
Calories 377 (49% from fat) • carbo. 6g • prot. 37g • fat 18g
sat. fat 3g • chol. 94mg • sod. 900mg • fiber 0g
11
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Baked Potatoes
Why turn on the big oven just to bake potatoes when the
Cuisinart® Classic Toaster Oven Broiler does such a good job?
Broccoli & Cheddar Twice Baked Potatoes
Serve as a very hearty side dish, or with a
big salad to make a simple supper.
Makes 4 servings
Makes 4 servings
4
1
Idaho or russet potatoes (8 – 11 ounces each)
teaspoon extra virgin olive oil
4
1
Idaho or russet potatoes, about 10 – 11 ounces each
teaspoon extra virgin olive oil
1
tablespoon unsalted butter
With the rack in position “B”, preheat the Cuisinart® Classic Toaster Oven
Broiler to 400° F on bake setting. Scrub the potatoes thoroughly and dry.
Lightly rub each potato with 1/4 teaspoon of the olive oil. Use a fork to prick
potatoes, about 6 to 8 times. Place directly on the rack and bake until soft and
easily pierced with a knife, about 55 – 60 minutes. Remove from the oven.
2
1
3/4
4
1/2
1/4
green onions, trimmed and chopped
broccoli crown, about 6 ounces, trimmed and chopped in half-inch pieces
cup milk (may use whole, reduced fat, lowfat or fat-free)
ounces sharp cheddar cheese, shredded (may use regular or lowfat)
teaspoon kosher salt
teaspoon freshly ground white or black pepper
To serve, pinch open the top, fluff the interior with a fork, and serve topped with
butter, extra virgin olive oil, margarine, or sour cream, as desired. Add kosher
or sea salt and freshly ground pepper to taste.
Prepare and bake potatoes as in Baked Potatoes, but do not pinch open – just
slit slightly with a knife to allow steam to vent. When cool enough to handle, cut
off top third of the potatoes and scoop out flesh, leaving a 1/4-inch thick shell.
Reserve flesh and skins. Discard tops, or reserve for another use.
Variation: Substitute sweet potatoes or yams for baking potatoes.
Nutritional information per serving (10 oz. Potato):
Calories 235 (5 % from fat) • carbo. 51g • pro. 6g • fat 1g
sat.fat 0g • chol. 0mg • sod. 17mg • fiber 5g
While the potatoes bake and cool, melt the butter in a 10-inch nonstick skillet
with a lid over medium-low heat. Add the chopped green onions and broccoli.
Stir to coat the vegetables, then cover and steam the vegetables for 4 – 5
minutes until tender, but still crispy. Uncover, remove from the heat, and let cool.
Use Cuisinart® hand mixer on low speed to whip the potatoes. Add milk,
shredded cheese, salt and pepper; mash or beat to combine completely. Add the
cooled sautéed vegetables and stir by hand to combine. Generously fill the
reserved potato shells with the potato/broccoli mixture. Potatoes may be done
ahead to this point and refrigerated until ready to bake.
Place the rack in position “B”; preheat the Cuisinart® Classic Toaster Oven Broiler
to 375° F. Arrange the potatoes in a 7 x 11-inch baking pan. (Make cleanup
simple by lining the pan with parchment paper.) Bake, uncovered, until the tops
are golden brown and the potatoes are hot, about 25 – 30 minutes. (If the
potatoes are cold from the refrigerator, add 5 – 8 minutes to the baking time.)
Remove from the oven and serve hot.
Nutritional information per serving:
Calories 369 (25% from fat) • Carbo. 54g • prot. 17g • fat 10g • sat. fat 4g •
chol. 31mg • sod. 498mg • fiber 5g
12
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Orzo Stuffed Squash
A nice complement to grilled meats or seafood,
or a very nice vegetarian entrée.
Boysenberry Oat Bars
Replacing some of the fat with applesauce
makes these bar cookies a healthy treat.
Makes 4 servings
Makes 16 bars
Cooking spray
cup rolled oats
4
1
1
medium yellow squash (6 – 8 ounces each)
tablespoon extra virgin olive oil
clove garlic, chopped
1
1
cup all-purpose flour
cup packed light brown sugar
teaspoon salt
1/2
1/2
1
cup minced red onion
cup finely chopped red bell pepper
teaspoon basil
2/3
1/4
1/4
teaspoon baking soda
1
1
1/2
1/4
3
cup cooked orzo, pastene, or rice
tablespoon chopped flat parsley
teaspoon kosher salt
teaspoon freshly ground black pepper
ounces shredded sharp cheddar cheese (may use reduced-fat)
Cooking spray
1-1/2 teaspoons vanilla
1/4
3
cup unsalted butter, cut in 1/4-inch pieces
tablespoons apple sauce
1/4
1
cup chopped walnuts
10-ounce jar boysenberry preserves (about 1 cup)
Place the rack in position “B”; preheat the Cuisinart® Classic Toaster Oven
Broiler to 325° F on bake setting. Lightly spray a 7 x 11-inch baking pan with
cooking spray.
Steam squash for 12 – 15 minutes until crisp tender. When cool enough to
handle, cut a lengthwise strip from the top of each squash and reserve; scoop
out the pulp from the lids and the shells, discarding the seeds and leaving 1/4
inch thick shells. Invert the shells on a cooling rack over a towel and let drain
for 30 minutes. Chop the squash lids and reserve.
Insert the metal blade in the Cuisinart® food processor. Combine the oats,
flour, brown sugar, salt and baking soda. Pulse to combine, about 10 times.
Add the vanilla, butter and applesauce. Process until the mixture is evenly
moistened and crumbly, about 10 – 15 seconds. Remove from the work bowl.
Return 1/2 cup to the work bowl; add walnuts. Pulse to combine, 10 times.
Melt 2 teaspoons of the olive oil in a 10-inch nonstick skillet over medium heat.
Add the chopped garlic, onion and pepper and cook until tender, 3 – 5 min-
utes. Stir in the reserved chopped basil, chopped squash, orzo or rice, pars-
ley, salt and pepper. Remove from the heat and let cool for 5 minutes. Stir in
the shredded cheese. Rub each squash shell with 1/4 teaspoon extra virgin oil.
Stuff the squash shells generously with the orzo/vegetable mixture. The recipe
may be done ahead to this point, covered and refrigerated.
Press the oatmeal mixture without the nuts evenly into the prepared baking
pan. Spread the boysenberry preserves over the top. Sprinkle with the
reserved oat/nut mixture. Bake in the preheated oven for 20 – 25 minutes, or
until golden. Let cool completely in the baking pan set on a wire rack. Cut into
bars.
Place the rack in position “B”; preheat the Cuisinart® Classic Toaster Oven
Broiler to 400° F. Spray a 7 x 11-inch baking dish with cooking spray. Arrange
the stuffed squash in the baking dish. Bake until the squash are golden brown
and heated through, 20 – 25 minutes. Serve hot.
Nutritional information per serving:
Calories 150 (27% from fat) • carbo. 26g • prot. 2g • fat 4g
sat. fat 0g • chol. 7mg • sod. 53mg • fiber 1g
Nutritional information per serving:
Calories 230 (33% from fat) • carbo. 28g • prot. 12g • fat 9g
sat. fat 3g • chol. 15mg • sod. 406mg • fiber 5g
13
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Cranberry Ginger Apple Crisp
An old favorite with a twist – dried cranberries and bits of crystallized ginger.
Chocolate Chip Brownie Pie
Our reduced-fat version of this old favorite is pure comfort food.
Makes 8 servings
Serves 8 to 10
1
cup rolled oats
2
large eggs
1/2
1/3
1
1/4
3/4
cup brown sugar, packed
cup all-purpose flour
teaspoon cinnamon
teaspoon salt
stick (6 tablespoons) unsalted butter, melted
1/2
1/2
1/4
1/4
1/2
1/3
1/2
2
cup granulated sugar
cup packed light brown sugar
cup unsalted butter, melted (1/2 stick)
cup prune purée (may use baby food puréed prunes)
cup all-purpose flour
cup unsweetened cocoa
teaspoon salt
teaspoons vanilla extract
cup semi-sweet chocolate chips
cup coarsely chopped pecans or walnuts
1-1/2 pounds tart apples, peeled, cored, quartered and cut in 1/4-inch slices
1
1/2
2
1/2
2
tablespoon freshly squeezed lemon juice
cup dried cranberries
tablespoons chopped crystallized ginger
cup granulated sugar
tablespoons honey
teaspoon vanilla
3/4
1
Place the rack in position “B”; preheat the Cuisinart® Classic Toaster Oven
Broiler to 350° F on bake setting. Lightly spray a 9-inch pie tin with
cooking spray.
1
Place the rack in position “A”; preheat the Cuisinart® Classic Toaster Oven
Broiler to 350° F on bake setting. Lightly coat an 8 x 8-inch glass or ceramic
baking dish with cooking spray.
Beat the eggs in a medium bowl until frothy. Stir in the sugars; beat until
smooth. Stir in the melted butter and prune purée. Add the flour, cocoa and
salt; stir to combine. Add the vanilla, chocolate chips and nuts; stir to combine.
Pour into the prepared pan.
In a medium bowl, combine the rolled oats with the brown sugar, flour, cinna-
mon and salt. Add the melted butter and stir until the mixture is evenly moist-
ened. Use your fingers to pinch the mixture into large crumbs.
Bake for 25 to 28 minutes, until just barely set (pie will not test done in the
center – do not overbake). Remove from the oven and let cool completely on
a rack before cutting. If you wish to serve it warm, let cool to set, then rewarm
gently in the Classic Toaster Oven Broiler for about 10 to 15 minutes at 200° F.
Cut into wedges and serve. Very good when topped with ice cream or frozen
yogurt and a drizzle of fudge or chocolate sauce.
In a medium bowl, toss the sliced apples with the lemon juice, cranberries,
chopped ginger, granulated sugar, honey, and vanilla. Spoon the apple mixture
evenly in the prepared baking dish. Sprinkle evenly with the reserved crumb
mixture.
Bake in the preheated oven for 40 – 45 minutes, until the apples are tender
and the filling is bubbling. Let rest for 20 to 30 minutes before serving. Serve
warm or at room temperature with vanilla ice cream, frozen yogurt or freshly
whipped cream.
Variation: Substitute milk chocolate, white chocolate, peanut butter or butter-
scotch chips for the chocolate chips; substitute other nuts such as peanuts,
hazelnuts or almonds.
Nutritional information per serving (based on 10 servings):
Calories 291 (50% from fat) • carbo. 332g • prot. 4g • fat 172g
sat. fat 1g • chol. 67mg • sod. 143mg • fiber 1g
Nutritional information per serving:
Calories 349 (25% from fat) • carbo. 66g • prot. 2g • fat 10g
sat. fat 0g • chol. 22mg • sod. 79mg • fiber 4g
14
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To facilitate the speed and accuracy of your return, please enclose $15.00 for
shipping and handling of the product. (California residents need only supply
proof of purchase and should call 1-800-726-0190 for shipping instructions.)
Please also be sure to include a return address, daytime phone number,
description of the product defect, product serial number (stamped on bottom
of product base), and any other information pertinent to the product’s return.
Please pay by check or money order.
Your Cuisinart® Classic Toaster Oven Broiler has been manufactured
to strict specifications and has been designed for use with the Cuisinart®
Classic Toaster Oven Broiler accessories and replacement parts. These
warranties expressly exclude any defects or damages caused by accessories,
replacement parts, or repair service other than those that have been
authorized by Cuisinart. These warranties do not cover any damage caused
by accident, misuse, shipment, or other than ordinary household use. These
warranties exclude all incidental or consequential damages. Some states do
not allow the exclusion or limitation of incidental or consequential damages,
so the foregoing limitation may not apply to you.
WARRANTY
CUISINART® CLASSIC TOASTER OVEN BROILER
THREE-YEAR LIMITED WARRANTY
This warranty is available to consumers only. You are a consumer if you
own a Cuisinart® Classic Toaster Oven Broiler that was purchased at retail
for personal, family, or household use. Except as otherwise required under
applicable state law, this warranty is not available to retailers or other
commercial purchasers or owners.
We warrant that your Cuisinart® Classic Toaster Oven Broiler will be free of
defects in material or workmanship under normal home use for three years
from the date of original purchase.
We suggest that you complete and return the enclosed warranty registration
card promptly to facilitate verification of the date of original purchase.
However, return of the warranty registration card is not a condition of
these warranties.
If your toaster oven broiler should prove to be defective within the warranty
period, we will repair it (or, if we think it necessary, replace it) without charge
to you. To obtain warranty service, please call our Customer Service Center
toll-free at 1-800-726-0190, or write to:
CALIFORNIA RESIDENTS ONLY
California law provides that for In-Warranty Service, California residents have
the option of returning a nonconforming product (A) to the store where it was
purchased or (B) to another retail store which sells Cuisinart® products of the
same type. The retail store shall then decide to either repair the product,
refer the consumer to an independent repair facility, replace the product,
or refund the purchase price less the amount directly attributable to the
consumer’s prior usage of the product. If either of the above two options
does not result in the appropriate relief to the consumer, the consumer may
then take the product to an independent repair facility if service or repair can
be economically accomplished. *Cuisinart and not the consumer will be
responsible for the reasonable cost of such service, repair, replacement,
or refund for nonconforming products under warranty.
Cuisinart
150 Milford Road
East Windsor, NJ 08520
15
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California residents may also, according to their preference, return
nonconforming products directly to Cuisinart for repair or, if necessary,
replacement by calling our Customer Service Center toll-free at
1-800-726-0190. Cuisinart will be responsible for the cost of the repair,
replacement, and shipping and handling for such nonconforming products
under warranty.
BEFORE RETURNING YOUR CUISINART® PRODUCT
If you are experiencing problems with your Cuisinart® product, we suggest that
you call our Cuisinart Service Center at 1-800-726-0190 before returning the
product to be serviced. If servicing is needed, a Representative can confirm
whether the product is under warranty and direct you to the nearest service
location.
Important: If the nonconforming product is to be serviced by someone other
than Cuisinart’s Authorized Service Center, please remind the servicer to call
our Consumer Service Center at 1-800-726-0190 to ensure that the problem
is properly diagnosed, the product is serviced with the correct parts, and the
product is still under warranty.
16
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NOTES
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Ice Cream
Makers
Cookware
Toaster Ovens
Blenders
Coffeemakers
Food
Processors
Cuisinart offers an extensive assortment of top quality products to make life in the
kitchen easier than ever. Try some of our other countertop appliances and
TM
cookware, and Savor the Good Life .
© 2001 Cuisinart
Cuisinart® is a registered trademark of Cuisinart
150 Milford Road
East Windsor, NJ 08520
Printed in China
01CU13256
IB-3711A
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