INSTRUCTION AND
RECIPE BOOKLET
®
Cuisinart Convection Toaster Oven Broiler
TOB-60 Series
22 Use recommended temperature settings for baking and roasting
23 Do not rest cooking utensils or baking dishes on glass door
24 Turn the timer dial to the off position to turn off toaster oven broiler
FOR HOUSEHOLD USE ONLY
NOT INTENDED
FOR COMMERCIAL USE
SAVE THESE INSTRUCTIONS
INTRODUCTION
Please read and keep these instructions handy. These instructions will
®
®
The beauty of your new Cuisinart Convection Toaster Oven Broiler is that it
help you to use your Cuisinart Convection Toaster Oven Broiler to its
can do so much while taking up so little space on your kitchen counter Just
plug it in and follow the easy instructions to bake a chicken, toast bagels,
broil salmon steaks, heat up a pizza, or just keep dinner warm until you’re
ready to eat For more inspiration, check out the recipes in the back of the
book Bon appetit!
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
Longer extension cords are available and may be used if care is exercised
in their use
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 countertop or tabletop where it can be tripped over or
pulled on by children
NOTICE
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
2
FEATURES AND BENEFITS
1. Temperature Dial
Select desired temperature for the baking or broiling functions
2. Function Dial
Select cooking method – bake, convection bake, broil, toast, or warm
3. Timer Control Dial
1
2
Set cooking time up to 30 minutes The oven will automatically turn off at
the end of the cooking time Or choose always On feature so that oven
will continue to cook until you turn it off manually To set the timer for less
than 10 minutes, turn the timer past the 10-minute mark and then turn
back to desired time This will turn on the toaster oven broiler and the
oven indicator light will turn on
3
4
4. Oven On Indicator
Indicator light will remain lit when oven is in use
5. 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
8
6. Slide-out Crumb Tray (not shown)
5
The slide-out crumb tray comes already positioned in your oven The
crumb tray slides out from bottom of the toaster oven broiler, in the front
of the oven, for easy cleaning
7. Cord Storage (not shown)
Takes up excess cord and keeps countertop neat
9
8. Easy-Clean Interior
The sides of the oven are coated, providing an easy-to-clean surface
10
9. Broiling Rack
A broiling rack fits into the drip tray/baking pan to use when broiling
10. Baking Pan/Drip tray
A baking pan/drip try is included for your convenience Use with the
broiling rack when broiling Use alone when baking or roasting
3
BEFORE THE FIRST USE
USE AND CARE
Place your oven on a flat surface
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
OBJECTS SHOULD NOT BE STORED ON THE TOP OF THE OVEN. IF
THEY ARE, 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
cup water to the bottom of the
⁄4
drip tray to reduce sizzling and splattering Place the broiling rack in the
drip tray The oven rack can be turned up or down depending on the thick-
ness 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
To broil, set temperature and function dials to broil Turn timer dial to desired
time To set the timer for less than 10 minutes, turn the timer past the 10-
minute mark and then turn it back to desired time Preheat oven for five min-
utes with door closed After the five-minute preheat period, place the broiling
pan in the oven Always leave door ajar when broiling
Baking: Baking function can be used as you would normally use your
kitchen oven for roasting meats including chicken, or baking cakes,
cookies and more
Convection Bake: Convection baking/roasting uses a fan to circulate heated
air around food as it cooks For best results use cookie sheets with no sides
and baking dishes and roasting pans with very low sides to let maximum air-
flow reach food For the same reason, do not cover foods while cooking
To stop broil operation, turn timer dial to off position
Note: Never use glass oven dishes to broil
Bake
Most baking recipes recommend reducing temperatures by 25 degrees when
using the convection feature Always check doneness 10 minutes before
suggested cooking time
To bake, turn the temperature dial to the desired temperature, turn
function dial to bake position and turn timer dial to desired time The oven
indicator light will turn on The timer can be set for up to 30 minutes To set
timer for less than 10 minutes, turn the timer past the 10-minute mark and
then turn it back to desired time At the end of the cooking time a bell will
ring once and the oven will turn off automatically If you select always "On"
you will need to turn off the oven manually by turning the timer dial to the
"Off" position Preheat oven for five to ten minutes (time will vary depending
upon desired temperature); then begin to bake
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 broiling rack If covered,
the foil prevents the fat from dripping into the drip tray Grease will accumu-
late on the foil surface and may catch fire If you choose to use foil to cover
the drip tray/baking pan, be sure foil is tucked neatly around the pan and
does not touch the wall or heating elements
Convection Bake
Toasting: Always have the rack in rack position B, as indicated in the
diagram on page 5, for even toasting Always position your item/items in the
middle of the rack
To use convection baking/roasting, turn the temperature dial to the desired
temperature, turn function dial to convection bake position and turn timer
dial to desired time The oven indicator light will turn on The timer can be
set for up to 30 minutes To set the timer for less than 10 minutes, turn the
timer past the 10-minute mark and then turn it back to desired time At the
end of the cooking time, a bell will ring once and the oven will turn off auto-
matically If you select always "On", you will need to turn off the oven manu-
ally by turning the timer to the "Off" position Preheat oven for five to ten
minutes (time will vary depending upon desired temperature); then begin to
convection bake or roast
WARNING: Placing the rack in the bottom position or in the top position
with the rack upward while toasting may result in a fire. Refer to rack
position diagram for proper use.
Turning off the toaster oven broiler: Turn the timer dial to Off
The indicator light will turn off
4
Most baking recipes recommend reducing temperatures by 25 degrees when
using the convection feature Always check 10 minutes before suggested
cooking time
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
Warm
To keep food warm, turn the temperature dial to 200˚F; turn the function dial
to warm position and set the timer dial to the desired time The timer can be
set for up to 30 minutes The oven indicator light will turn on Preheat oven
for five minutes Place food on the wire rack or in the baking pan When
warming, we recommend placing oven rack in the "B" position
(see rack position diagram below)
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
5 Oven rack, broiling rack and drip tray are dishwasher safe If heavily
soiled, soak in hot sudsy water or use a nylon scouring pad or nylon
brush Dry thoroughly after washing
Toast
To toast, make sure the oven is in position B, as indicated in
the diagram on this page 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
6 Never wrap the cord around the outside of the oven Use the cord
storage cleats on the back of the oven
IMPORTANT
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
Shade Selection
Turn temperature dial to broil/toast 500˚F Set function dial to bake/toast
Turn the timer dial to desired shade setting from light to dark within the
marked settings on this dial To set the timer for less than 10 minutes, turn
the timer past the 10-minute mark and then turn back to desired time This
will turn on the toaster oven broiler and the oven indicator light will turn on
All of our recipes have been tested in our kitchen and specially developed to
®
work in the Cuisinart Convection Toaster Oven Broiler These mouth-watering
recipes are just a sampling of what this appliance can do
Stop Toasting
When the toasting cycle is finished, the oven will ring once and turn off If
you wish to stop the toasting cycle before it is finished, simply turn the timer
dial to Off The toaster oven broiler will cancel your toast cycle
OVEN RACK
RACK
POSITION
POSITION DIAGRAMS
A
Each recipe gives you step-by-step
directions and will even tell you where
the oven rack should be positioned for
Important Notes on Toasting
The oven rack must be in position B as indicated in the diagram
on this page
best results Please refer to the diagram
RACK
for oven rack positions Each position
POSITION
CLEANING AND MAINTENANCE
Always allow the oven to cool completely before cleaning
1 Always unplug the oven from the electrical outlet
B
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
C
5
Continue in that pattern – do not overmix Gently fold in the cranberries
and wheat germ
RECIPES
Pour evenly into prepared muffin tin Bake for about 25 minutes, or until
Cranberry Bran Muffins
muffin tops spring back when pressed and a cake tester comes out clean
Nutritional information per muffin:
Calories 228 (34% from fat) • carb. 34g • pro. 5g • fat 9g • sat. fat 5g • chol. 55mg
• sod. 380mg • calc. 53mg • fiber 3g
Start your morning off with one of these deliciously hearty muffins
Makes 6 muffins
nonstick cooking spray
cup unbleached, all-purpose flour
cup whole-wheat flour
teaspoon table salt
teaspoon baking soda
teaspoon baking powder
teaspoon ground cinnamon
cup unsalted butter, room temperature
cup packed light brown sugar
large egg, lightly beaten
tablespoons honey
teaspoon pure vanilla extract
cup lowfat buttermilk
cup dried cranberries
Sausage, Spinach and Fontina Quiche
¾
¼
¾
¼
½
½
¼
¼
1
Great for a Sunday brunch, this quiche will please any crowd
Makes one 9-inch deep-dish quiche, 8 to 12 servings
½
6
2
2
2
½
½
1
recipe pâte brisée (see page 23)
ounces sweet Italian sausage, casings removed
tablespoons unsalted butter or olive oil
garlic cloves, finely chopped
cups packed baby spinach
teaspoon table salt
teaspoon black pepper
cup whole milk
cup heavy cream
2½
1
2
/
3
½
¼
cup wheat germ
1
4
large eggs
3
ounces fontina
®
Preheat the Cuisinart Convection Toaster Oven Broiler to 375°F on the
convection setting with the rack in position A Lightly coat a 6-cup muffin
tin with nonstick cooking spray Reserve
Roll out the dough into a 10-inch disc that is about 1/ -inch thick Fit into an
ungreased 9-inch deep-dish pie plate Chill in refrigerator for about 20 min-
utes
8
In a small mixing bowl, add the flours, salt, baking soda, baking powder
and cinnamon Whisk to combine; reserve
®
Preheat the Cuisinart Convection Toaster Oven Broiler to 350°F on the
®
Using a Cuisinart hand or stand mixer fitted with the paddle/beating
bake function with the rack in position A Using a fork, prick the dough
evenly all over but make sure not to go entirely through the dough Line the
shell with parchment and weigh down with dried beans or rice Bake in pre-
heated oven for 20 to 22 minutes, or until the dough under the parchment
attachment(s), mix the butter until creamy Add the brown sugar and beat
until light and fluffy Add the egg, honey and vanilla and mix until fully com-
bined While mixing, slowly add one third of the dry mixture, then follow
with half of the buttermilk – adding when the batter is still streaky with flour
6
is no longer wet Remove the beans/rice and parchment and continue bak-
ing until the shell is golden brown, about an additional 15 minutes
Remove; reserve
2
1
¼
1
2
teaspoons ground cinnamon
teaspoon ground nutmeg
teaspoon table salt
loaf (1 pound) challah bread, cut into ½-inch x 9-inch strips
tablespoons packed light brown sugar, divided
tablespoons unsalted butter, cut into ½-inch cubes
Heat a skillet over medium-high heat Add the sausage, breaking it up with
a spatula or the back of a wooden spoon Sauté until lightly browned;
reserve Do not clean out pan
2
Add the butter to the hot pan When it has melted, add the garlic and
sauté until golden Add the spinach, about a quarter-cup at a time, and a
pinch each of the salt and pepper Sauté until bright and wilted; combine
with sausage and stir to combine; reserve
Lightly coat a 9-inch square pan with nonstick cooking spray; reserve
Add the eggs, milk, heavy cream, vanilla extract, syrup, spices and salt to
a medium mixing bowl Using a Cuisinart hand mixer fitted with the chef’s
whisk, beat the mixture until foamy
In a medium bowl, mix the milk, cream, eggs and remaining salt and pep-
®
per Using a Cuisinart hand or stand mixer fitted with the whisk attach-
ment, whip the mixture until completely combined Spread the sausage/
spinach mixture evenly on the bottom of the tart shell Pour in the liquid
mixture and top with the fontina
Tightly fit half of the challah bread strips into the bottom of the prepared
pan Pour half of the egg mixture on top and evenly dot with half of the
brown sugar Repeat with the remaining bread, layering in the opposite
direction of the first layer of bread Pour the remaining egg mixture on top,
dot with the remaining brown sugar Cover and chill in the refrigerator for
at least 2 hours, or overnight
Bake about 40 to 60 minutes, or until the quiche has browned on top and
is just set
Nutritional information per serving (based on 12 servings):
Calories 300 (75% from fat) • carb. 10g • pro. 9g • fat 25g • sat. fat 7g • chol. 110mg
• sod. 380mg • calc. 98mg • fiber 0g
Remove the strata from the refrigerator and bring to room temperature
®
Preheat the Cuisinart Convection Toaster Oven Broiler to 350°F on the
convection setting with the rack in position A Dot the top of the strata
with the butter and loosely cover with aluminum foil Bake in preheated
oven for about 15 minutes; remove foil and bake for an additional 10 min-
utes, or until the internal temperature of the strata reaches 160°F
French Toast Strata
Remove and serve immediately
Give your family a new twist on French toast this weekend To save time,
prepare the night before and then bake in the morning
Nutritional information per serving:
Calories 420 (47% from fat) • carb. 44g • pro. 11g • fat 22g • sat. fat 12g • chol. 190mg
• sod. 430mg • calc. 177mg • fiber 2g
Makes 8 servings
nonstick cooking spray
4
2
1
large eggs
cups whole milk
cup heavy cream
tablespoon pure vanilla extract
cup maple syrup
1
1
⁄
3
7
Nutritional information per serving:
Calories 40 (65% from fat) • carb. 2g • pro. 1g • fat 3g • sat. fat 0g • chol. 0mg
• sod. 45mg • calc. 9mg • fiber 0g
Stuffed Mushrooms
Makes 16 servings
14
½
¼
½
1
¼
½
3
ounces stuffing mushrooms
cup panko (bread crumbs)
teaspoon dried basil
teaspoon dried oregano
tablespoon fresh parsley
teaspoon sea or kosher salt
teaspoon freshly ground black pepper
tablespoons extra virgin olive oil, divided
garlic clove, finely chopped
tablespoons grated Parmesan
Gorgonzola and Ricotta Bruschetta
Makes 12 bruschetta
12
1
1½
1
2
½
½
slices (½-inch thick) French bread
garlic clove, smashed
tablespoons extra virgin olive oil
cup ricotta, strained
tablespoons grated Parmesan
teaspoon sea or kosher salt
teaspoon freshly ground black pepper
pinch ground nutmeg
1
2
Scrub the mushrooms and remove and reserve the stems
½
cup crumbled gorgonzola
½ to 1 tablespoon honey
®
In the bowl of a Cuisinart mini chopper or food processor, add the panko,
basil, oregano, parsley, salt and pepper Process until finely ground Add
the mushroom stems and pulse to chop Reserve
®
Preheat the Cuisinart Convection Toaster Oven Broiler to 375°F on the
bake setting with the rack in position B
Add 1 tablespoon of the oil to a medium skillet and heat over medium-low
heat Add the garlic and sauté until softened and golden Add the panko
mixture and sauté until mixture is very soft and toasted, adding an addi-
tional tablespoon of oil halfway through cooking – this should take about 5
minutes Stir in the Parmesan and combine
Rub one side of each slice of bread with garlic and then brush with olive
oil Bake in preheated oven for about 2 to 3 minutes per side, or until lightly
toasted
®
While bread is toasting, prepare topping In a small bowl, add the ricotta,
Parmesan, salt, pepper and nutmeg Stir to combine Distribute evenly
among the toasted bread, and then top with the gorgonzola Return to oven
and then set on broil for about 3 minutes, or until cheese is fully warmed
Preheat the Cuisinart Convection Toaster Oven Broiler to 425°F on the
bake setting with the rack in position B
Line the baking tray with aluminum foil Place the mushroom caps on the
prepared tray and evenly divide the bread crumb mixture among the mush-
rooms, mounding the mixture in each mushroom Drizzle the remaining
olive oil over the prepared mushrooms and bake in preheated oven for
about 5 to 7 minutes, or until the tops are browned
Drizzle honey over bruschetta and serve immediately
Nutritional information per bruschetta:
Calories 120 (46% from fat) • carb. 11g • pro. 5g • fat 6g • sat. fat 3g • chol. 10mg
• sod. 300mg • calc. 108mg • fiber 1g
Remove and let cool for 5 minutes Serve warm or room temperature
8
Cut quesadillas in half and serve with salsa, guacamole, and/or sour cream
Roasted Vegetable Quesadillas
Nutritional information per serving:
Calories 190 (38% from fat) • carb. 23g • pro. 7g • fat 8g • sat. fat 4g • chol. 10mg
• sod. 860mg • calc. 123mg • fiber 2g
Makes 2 quesadillas (4 servings)
¼
¼
¼
½
¼
1
medium zucchini (approximately 2 ounces), cut into ½-inch dice
red bell pepper (approximately 1½ ounces), cut into ½-inch dice
yellow pepper (approximately 1½ ounces), cut into ½-inch dice
jalapeño pepper, seeded and finely chopped
medium onion (approximately 2 ounces), sliced
garlic clove, smashed
teaspoon extra virgin olive oil, plus ½ tablespoon for brushing
teaspoon sea or kosher salt
teaspoon freshly ground black pepper
cup frozen corn kernels
Twice Baked Potatoes
Makes 8 servings
4
Idaho or russet potatoes (10 to 12 ounces each)
teaspoon extra virgin olive oil, divided
cup lowfat milk
tablespoons unsalted butter, plus 1 teaspoon for finishing
cup sour cream
teaspoon sea or kosher salt
teaspoon freshly ground black pepper
cup chopped fresh chives
1
1
¼
¼
¼
1
1
1
2
/
3
2
½
½
½
¼
tablespoon cilantro, roughly chopped
ounce Monterey Jack, shredded
ounce goat cheese
2
10-inch flour tortillas
nonstick cooking spray
®
Preheat the Cuisinart Convection Toaster Oven Broiler to 400°F on the
bake setting with the rack in position B
®
Preheat Cuisinart Convection Toaster Oven Broiler to 400°F on the bake
setting with rack in position A Line baking pan with aluminum foil
Rub each potato with ¼ teaspoon of olive oil, and then evenly prick about 6
to 8 times with a fork Place potatoes directly on the rack and bake for
about 55 to 60 minutes Remove and let cool slightly Reduce oven temper-
ature to 375°F
Toss the zucchini, peppers, onion, garlic, 1 teaspoon of the olive oil, salt
and pepper together in a mixing bowl Place vegetables on the prepared
baking pan Bake in preheated oven until vegetables are softened and
browned, about 20 minutes Return vegetables to mixing bowl and toss
with the corn and cilantro
When potatoes are cool enough to handle, cut off top quarter of each pota-
to and scoop out cooked potato, leaving a ¼-inch thick potato shell
Reserve cooked potato and skin shells
Assemble quesadillas Line the tortillas on a work surface Place even
amounts of the vegetable mixture on half of each tortilla, then place even
amounts of cheese on each Fold each in half, making a half-moon shape
Place cooked potato in a medium bowl Add milk and 2 tablespoons of the
butter Using a potato masher or hand mixer, mash/beat until smooth Add
sour cream, salt, pepper, and chives Mash/beat to combine completely
Generously fill the potato shells with sour cream and chive potato mixture
(Potatoes may be prepared a day ahead to this point – cover and refriger-
ate Bring to room temperature before baking ) Arrange potatoes on baking
Spray foiled baking pan with cooking spray Place the quesadillas on bak-
ing pan and brush the tops lightly with oil Bake quesadillas at 400°F for
about 6 to 6½ minutes, until tops are golden and cheese is melted
9
tray Melt remaining teaspoon of butter and drizzle on potatoes Bake for 35
to 45 minutes, until potatoes are hot and golden on the tops
Roasted Sweet Potatoes
Nutritional information per serving (½ potato):
Calories 180 (31% from fat) • carb. 27g • pro. 4g • fat 6g • sat. fat 4g • chol. 20mg
• sod. 160mg • calc. 58mg • fiber 3g
Makes 4 servings
1¾
pounds (about 2 to 3 large) sweet potatoes, cut lengthwise
into quarters
4
½
2
tablespoons unsalted butter, melted
teaspoon sea or kosher salt
tablespoons packed light brown sugar
Oven Roasted Steak Fries
Makes 2 servings
1
pound Idaho or russet potatoes (about 2 to 3 medium potatoes),
cut into ½-inch wedges
tablespoons extra virgin olive oil
teaspoon sea or kosher salt
teaspoon freshly ground black pepper
pinch cayenne
®
Preheat the Cuisinart Convection Toaster Oven Broiler to 375°F on the
bake setting with the rack in position B
2
½
¼
Place potatoes in a medium to large mixing bowl Toss with the remaining
ingredients Line the baking tray with aluminum foil and arrange the pota-
toes cut side down
Bake for about 35 minutes, turning the potatoes every 10 minutes
®
Preheat the Cuisinart Convection Toaster Oven Broiler to 425°F on the
bake setting with the rack in position B
Remove and serve immediately
Nutritional information per serving (1 cup):
Calories 290 (34% from fat) • carb. 46g • pro. 3g • fat 11g • sat. fat 7g • chol. 30mg
• sod. 380mg • calc. 60mg • fiber 6g
Place potatoes in a medium to large mixing bowl Toss with the remaining
ingredients Line the baking tray with aluminum foil and arrange the pota-
toes, cut side down
Bake for about 30 minutes, turning the potatoes halfway through the cook-
ing time
Roasted Asparagus
Asparagus is delicious roasted, and very simple to prepare
Remove and adjust seasonings to taste Serve immediately
Nutritional information per serving (1 cup):
Calories 130 (91% from fat) • carb. 3g • pro. 0g • fat 14g • sat. fat 2g • chol. 0mg
• sod. 530mg • calc. 3mg • fiber 0g
Makes 4 servings
1
pound asparagus
1
¼
¼
teaspoon extra virgin olive oil
teaspoon sea or kosher salt
teaspoon freshly ground black pepper
10
®
Nutritional information per serving (½ cup):
Calories 170 (54% from fat) • carb. 18g • pro. 2g • fat 11g • sat. fat 2g • chol. 0mg
• sod. 360mg • calc. 85mg • fiber 6g
Preheat Cuisinart Convection Toaster Oven Broiler to 425°F on either the
convection bake or regular bake setting with rack in position B
Wash and thoroughly dry asparagus and trim the rough ends Place aspara-
gus in a mixing bowl and toss with the olive oil, salt and pepper
Broccoli and Cauliflower Gratin
Arrange asparagus on the baking sheet and bake in preheated oven for
10 to 15 minutes, until the asparagus is tender
To make this recipe your own, substitute your
favorite cheeses for the Cheddar
Serve immediately
Nutritional information per serving:
Calories 36 (29% from fat) • carb. 4g • pro. 3g • fat 2g • sat. fat 0g • chol. 0mg
• sod. 135mg • calc. 28mg • fiber 2g
Makes eight servings
nonstick cooking spray
1½
1
pounds broccoli florets
pound cauliflower florets
1½
1
½
½
¾
2
teaspoons extra virgin olive oil
garlic clove, finely chopped
medium onion, finely chopped
teaspoon sea or kosher salt
teaspoon freshly ground black pepper
cups shredded Cheddar, divided
cup panko (breadcrumbs)
cup grated Parmesan
Roasted Fennel, Carrots and Parsnips
Makes 4 servings
2
3
1
1
3
½
¼
fennel bulbs, quartered
medium carrots, cut into 1-inch pieces
large parsnip, cut into 1-inch pieces
garlic clove, smashed
tablespoons extra virgin olive oil
teaspoon sea or kosher salt
teaspoon freshly ground black pepper
pinch ground cinnamon
¾
¼
Lightly and evenly coat a 9-inch square pan with nonstick cooking spray;
reserve
1
teaspoon fresh thyme
In a large stockpot, bring salted water to a boil Add broccoli and cauliflow-
er and cook 2 to 3 minutes, until bright and just tender Immediately put
vegetables into a large bowl of ice water Drain and reserve
®
Preheat Cuisinart Convection Toaster Oven Broiler to 450°F on either the
convection bake or regular bake setting with rack in position B
Add the oil to a medium skillet set over medium-low heat Once hot and
shimmering, add the garlic and onion and cook 2 to 3 minutes, or until
slightly softened
Place vegetables in a medium to large mixing bowl and toss with the
remaining ingredients
®
Preheat the Cuisinart Convection Toaster Oven Broiler to 400°F with
rack in position A
Arrange the vegetables in the baking tray lined with aluminum foil Bake in
preheated oven for 45 minutes, tossing every 15 to 20 minutes
11
Add the blanched vegetables, the garlic and onion, salt, pepper, half of the
Cheddar and half of the breadcrumbs to a large mixing bowl Stir to com-
pletely combine Transfer mixture to the prepared pan and then top with the
reserved cheeses and breadcrumbs Bake 15 minutes, or until the cheese
begin to brown
Add 2 of the garlic cloves to the hot pan Sauté until fragrant, and then add
the tomatoes When tomatoes just begin to soften, stir in the arugula, about
¼ cup at a time Cook until the arugula is wilted; remove and reserve
In a medium-sized bowl, mix the ricotta, Parmesan, remaining garlic, salt
and pepper until well combined Reserve
Serve immediately
Spread the ricotta mixture evenly over the par-baked pizza dough Top the
ricotta with the arugula mixture and then finish with the prosciutto Bake
pizza in preheated oven for about 10 to 12 minutes, or until the dough is
nicely browned and the cheese is bubbling on top
Nutritional information per serving:
Calories 190 (49% from fat) • carb.13g • pro.12g • fat 11g • sat. fat 6g • chol. 30mg
• sod. 280mg • calc. 284mg • fiber 2g
Remove the pizza from the oven Cut into slices and serve immediately
White Pizza with Prosciutto, Arugula
and Tomatoes
*Using a pizza mesh makes forming the perfect pizza much easier If you
have one, it is advisable to spray it with nonstick cooking spray before
stretching dough
Makes one 12-inch pizza (8 servings)
Nutritional information per serving:
Calories 160 (30% from fat) • carb. 19g • pro. 10g • fat 6g • sat. fat 3g • chol. 20mg
• sod. 400mg • calc. 167mg • fiber 2g
1
/
recipe pizza dough (page 23)
tablespoon extra virgin olive oil
3
1
1 - 1½ ounces (about 4 to 6 slices) prosciutto, halved
3
1
2
1½
½
medium garlic cloves, finely chopped, divided
cup halved grape tomatoes
cups packed arugula
cups ricotta
cup grated Parmesan (about 2 ounces)
pinch sea or kosher salt
Tomato, Onion and Bacon Pizza
Makes one 12-inch pizza (8 servings)
3
/
strips bacon
1
recipe pizza dough (page 23)
tablespoon extra virgin olive oil
cup hearty pizza sauce, strained
ounces fresh mozzarella, cubed
plum tomato, cut into ½-inch slices
medium onion, thinly sliced
tablespoon thinly sliced basil
3
½
teaspoon freshly ground black pepper
1
1
6
1
¼
1
®
Preheat the Cuisinart Convection Toaster Oven Broiler to 425°F on the
bake setting with the rack in position A
Roll out dough into a 12-inch circle * Brush the outer edge of the dough
with olive oil Bake in preheated oven for about 6 to 8 minutes, or until
dough is lightly golden
®
Lay the bacon slices evenly on the broiler pan of the Cuisinart Convection
Toaster Oven Broiler with the rack in position C Broil for about 8 minutes,
or until bacon is almost crisp Reserve
While dough is baking, preheat a medium skillet over medium-high heat
Add the prosciutto Sauté until crisp; remove and reserve
12
®
Preheat oven to 425°F on the bake setting with the rack in position A
While dough is chilling, prepare the vegetables Preheat the Cuisinart
Convection Toaster Oven Broiler to 425°F with the rack in the position B
Roll out dough into a 12-inch circle * Brush the outer edge of the dough
with olive oil Bake in preheated oven for about 6 to 8 minutes, or until
dough is lightly golden
Line the baking tray with aluminum foil
®
Using a Cuisinart food processor fitted with the 4mm slicing disc, slice the
zucchini and onions In a medium bowl, toss the sliced vegetables with 3
tablespoons of the olive oil and ¼ teaspoon each of the salt and pepper
Arrange in a single layer on the prepared baking tray Roast for about 20
minutes, or until vegetables begin to brown and soften
Spread the sauce evenly over the dough Top with the cheese, and then fin-
ish with the tomatoes, onions and basil Bake pizza in preheated oven for
about 12 to 14 minutes, or until the dough is nicely browned and the
cheese is melted and bubbling on top
Reduce the temperature to 350°F and move the rack to position A
Remove the pizza from the oven Cut into slices and serve immediately
Remove the tart shell from the refrigerator Using a fork, prick the dough
evenly all over but make sure not to go entirely through the dough Line the
shell with parchment and weigh down with dried beans or rice Bake in pre-
heated oven for about 20 minutes, or until the dough under the parchment
is no longer wet Remove the beans/rice and parchment and sprinkle with
the Parmesan Return to oven and continue baking until the shell is golden
brown, an additional 2 to 3 minutes Reserve
Nutritional information per serving:
Calories 200 (47% from fat) • carb. 19g • pro. 7g• fat 11g • sat. fat 5g • chol. 25mg
• sod. 330mg • calc. 3mg • fiber 3g
Zucchini, Tomato and Onion Tart
While the tart shell is pre-baking, slice the tomatoes in the food processor
using the same 4mm-slicing disc Lay the slices on a towel-lined plate;
sprinkle with the remaining salt Reserve until ready to use
Makes 10 servings
½
3
2
recipe pâte brisée (page 23)
small zucchini
small onions
tablespoons extra virgin olive oil, divided
teaspoon sea or kosher salt, divided
teaspoon freshly ground black pepper, divided
tablespoons grated Parmesan
plum tomatoes
Once the tart shell is baked, prepare the tart Arrange the vegetables in the
tart by tightly overlapping them in rows (start with one vegetable, allowing
each row to be a different vegetable) Drizzle with the remaining tablespoon
of olive oil and sprinkle with the remaining pepper Dot the tart with pea-
sized pieces of the goat cheese (use more or less, according to taste)
4
½
½
3
Place the tart in the preheated oven Bake 20 minutes or until crust is fully
browned and the vegetables are tender and golden Remove from oven and
sprinkle with the sliced basil
3
½ - ¾ ounce soft goat cheese
small basil leaves, thinly sliced (chiffonade)
5
Serve warm or at room temperature
Nutritional information per serving:
Calories 180 (67% from fat) • carb. 13g • pro. 3g • fat 14g • sat. fat 7g • chol. 25mg
• sod. 200mg • calc. 30mg • fiber 1g
Roll and shape the brisée into a 12x4-inch rectangle Fold up the edges to
¼-inch high Refrigerate for about 30 minutes
13
Spread one quarter of the vegetable mixture in a line just below the center
of each tortilla Top each with one quarter of the cheese Roll the burritos
and place them seam side down in the same baking tray on which the veg-
etables were roasted Brush the top of each rolled burrito with the remain-
ing olive oil
Chicken, Vegetable and Black Bean
Burritos
Makes 4 servings
Bake burritos in preheated oven for 8 to 10 minutes, or until the tortillas are
just crisp and browned Serve with guacamole, salsa and sour cream for
garnish
½
1
1
large zucchini, diced
small onion, thinly sliced
large carrot, diced
Nutritional information per serving:
Calories 620 (35% from fat) • carb. 71g • pro. 33g • fat 25g • sat. fat 8g • chol. 55mg
• sod. 1240mg • calc. 373mg • fiber 12g
3
garlic cloves, roughly chopped
jalapeño, finely chopped
red bell pepper, chopped
medium sweet potato, peeled and diced
teaspoons extra virgin olive oil, divided
teaspoon sea or kosher salt, divided
cup frozen corn kernels
cup shredded cooked chicken
cups black beans
cup chopped cilantro
tablespoons fresh lime juice (about 1 to 2 limes)
pinch ground cumin
pinch chili powder
pinch dried oregano
½
½
¼
2½
Baked Rigatoni with Chicken Sausage,
Broccoli, and Peppers
¼
2
/
3
1
2
Makes 6 to 8 servings
1
/
3
5
1
2
2
6
ounces baby broccoli, about half a bunch, ends trimmed
teaspoon extra virgin olive oil, divided
tablespoons dry white wine
tablespoons chicken stock
ounces Italian chicken sausage, fully cooked, cut into
½-inch rounds
red bell pepper, sliced
medium onion, sliced
garlic cloves, finely chopped
teaspoon sea or kosher salt
teaspoon freshly ground black pepper
pound dried rigatoni pasta, cooked according to manufacturer’s
instructions
cup ricotta
ounces mozzarella, shredded
cup grated Parmesan (about 1 ounce)
2
pinch freshly ground black pepper
ounces Monterey Jack, shredded (about 1 cup)
10-inch flour tortillas
4
4
½
½
2
¼
¼
½
®
Preheat the Cuisinart Convection Toaster Oven Broiler to 400ºF with the
rack in position B Line the baking tray with aluminum foil
In a large mixing bowl, toss the vegetables (except for the corn) with 2 tea-
spoons of the olive oil and a pinch of salt Arrange evenly on the prepared
baking tray and roast in the preheated oven for about 18 to 20 minutes, or
until vegetables are softened and are beginning to brown Transfer the veg-
etables back to the mixing bowl and toss with the corn, chicken, beans,
cilantro, lime juice, spices, pepper and remaining salt
¾
8
¼
4 - 6 basil leaves, roughly torn
cooking spray
14
Bring a pot of salted water to a boil Set up a large bowl filled with ice
2
1
1
½
3
2
sprig fresh thyme, stems discarded
sprig fresh rosemary, stem discarded
sprig fresh oregano, stem discarded
teaspoon dried tarragon
tablespoons extra virgin olive oil
tablespoons Dijon-style mustard
water
Add broccoli to boiling water and cover Cook for about 4 to 6 minutes
Plunge steamed broccoli into prepared ice water Once cool, discard ice
water and cut broccoli into 1-inch pieces
Preheat a large skillet over medium high heat; add oil Once oil is hot and
shimmering, add the blanched broccoli Sauté 2 to 3 minutes, and then add
the wine and stock Raise temperature to high and sauté until liquids have
evaporated Reserve
®
Preheat Cuisinart Convection Toaster Oven Broiler to 375°F on the
convection bake setting with rack in position A Line baking tray with
aluminum foil
®
Preheat Cuisinart Convection Toaster Oven Broiler to 400°F on the bake
setting with the rack in position A Line the baking tray with aluminum foil
Rinse the beef and pat dry with paper towels Rub with ¼ teaspoon each
of the salt and pepper Reserve
Place the sausage, pepper, onion and garlic with a pinch each of the salt
and pepper on a baking tray Roast in preheated oven for about 15 min-
utes, or until sausage and vegetables have browned Reduce temperature
to 350°F
®
In the bowl of a Cuisinart mini chopper or food processor, add the garlic,
herbs and the reserved salt and pepper Process until well combined With
the chopper/processor running, add the oil in a slow and steady stream
Process until combined
In a large mixing bowl, toss the broccoli, roasted sausage and vegetables,
and the remaining ingredients until well combined
Rub the mustard on the tenderloin; evenly spread the herb/oil mixture on
top Place beef on the prepared baking tray and roast for about 40 minutes,
or until the internal temperature reads 125°F Let meat rest 10 to 15 min-
utes before slicing
Lightly coat an eight-cup soufflé dish with nonstick cooking spray Add the
pasta mixture Bake in the preheated oven for about 30 to 35 minutes, or
until cheeses are hot and bubbling
Nutritional information per serving:
Calories 390 (77% from fat) • carb. 2g • pro. 20g • fat 33g • sat. fat 12g • chol. 80mg
• sod. 350mg • calc. 18mg • fiber 0g
Nutritional information per serving (based on 8 servings):
Calories 260 (53% from fat) • carb. 14g • pro. 17g • fat 16g • sat. fat 7g • chol. 40mg
• sod. 383mg • calc. 341mg • fiber 1g
Classic Roast Chicken
Herb-Crusted Beef Tenderloin
Makes 4 to 6 servings
1
1
½
1
1
3½- to 4-pound chicken
teaspoon kosher salt
teaspoon freshly ground black pepper
lemon, halved
Makes 6 servings
1½
½
½
3
pounds trimmed beef tenderloin roast (preferably top cut)
teaspoon sea or kosher salt
teaspoon freshly ground black pepper
garlic cloves
teaspoon extra virgin olive oil
15
2
1
teaspoons herbes de Provence or fines herbes
small bundle mixed fresh herbs (i.e. thyme, rosemary, parsley,
etc.)
garlic cloves, smashed
medium onion, quartered
pinch cayenne
¼
½
1
teaspoon ground coriander
teaspoon freshly ground black pepper
teaspoon sea or kosher salt
shallots, quartered
3
1
2
®
®
Preheat Cuisinart Convection Toaster Oven Broiler to 375°F on convection
Preheat Cuisinart Convection Toaster Oven Broiler to 375°F on the bake
bake with rack in position A Line baking tray with aluminum foil
setting with rack in position A Line baking tray with aluminum foil
Rinse chicken and pat dry inside and out with paper towels and place on a
cutting board Sprinkle the salt and pepper all over chicken, including the
cavity Squeeze the lemon juice all over the chicken and place the juiced
lemon in the cavity Rub the olive oil on the chicken and sprinkle all over
with the dried herbs Place the fresh herbs in the cavity and tie the legs
together with butcher’s twine
Rinse chicken and pat dry with paper towels Place in a large mixing bowl
and toss with the oil, lemon juice, spices and salt Lay the shallots on the
prepared baking pan and place the chicken on top of the shallots
Bake for 30 to 40 minutes, depending on the size of the chicken pieces
(internal temperature should read 160°F for light meat and 170°F for dark
meat)
Place chicken on prepared baking pan and bake in preheated oven for 30
minutes Turn heat down to 350°F and continue to bake for an additional 30
to 40 minutes, or until the internal temperature registers at 160°F for the
light meat and 170°F for the dark meat
Nutritional information per serving (based on 5 servings):
Calories 300 (53% from fat) • carb. 4g • pro. 25g • fat 19g • sat. fat 5g • chol. 115mg
• sod. 540mg • calc. 30mg • fiber 0g
Let chicken rest for 15 minutes; carve and serve
Broiled Pork Chops with
Hot Cherry Peppers
Nutritional information per serving (based on 6 servings):
Calories 590 (62% from fat) • carb. 5g • pro. 49g • fat 40g • sat. fat 11g • chol. 240mg
• sod. 540mg • calc. 57mg • fiber 1g
Makes 4 servings
Moroccan Spiced Baked Chicken
4
1
1
6
pork chops (1½-inch thick each)
teaspoon sea or kosher salt
teaspoon freshly ground black pepper
ounces hot cherry peppers (about 4 to 6)
Makes 4 to 5 servings
1½
1
1½
¾
pounds mixed chicken parts
2 - 3 garlic cloves, smashed
medium onion, cut into ½-inch pieces
tablespoon extra virgin olive oil
tablespoon fresh lemon juice (about ½ lemon)
teaspoon ground cumin
½
½
teaspoon ground cinnamon
16
Rinse pork chops and pat dry with paper towels Rub chops evenly with
salt and pepper Lay the prepared chops on an aluminum foil-lined baking
tray; surround with the cherry peppers, garlic and onion
Remove and serve immediately
Nutritional information per serving:
Calories 290 (53% from fat) • carb. 10g • pro. 25g • fat 17g • sat. fat 3g • chol. 5mg
• sod. 660mg • calc. 74mg • fiber 5g
Set the rack on position B Broil pork for about 12 minutes on each side, or
until the internal temperature of the meat registers at 145° to 150°F
Nutritional information per serving:
Calories 40 (17% from fat) • carb. 6g • pro. 2g • fat 1g • sat. fat 0g • chol. 5mg
• sod. 1400mg • calc. 10mg • fiber 0g
Rosemary Focaccia
For another version of this Italian staple, sprinkle with some
chopped kalamata olives
Roasted Sole with Artichokes and Capers
Makes 18 servings
2¼
teaspoons active dry yeast
teaspoon granulated sugar
Makes 4 servings
1
/
8
1
/
3
cup warm (105° to 110°F) water
cups unbleached, all-purpose flour, plus more for dusting
teaspoons sea or kosher salt, divided
cup cold water
cup extra virgin olive oil, divided
nonstick cooking spray
3½
2
3
tablespoons fresh lemon juice, divided
medium artichokes, trimmed to the heart and cut into wedges
tablespoons extra virgin olive oil
4
3
1
¼
¾
½
1
teaspoon sea or kosher salt, divided
teaspoon freshly ground black pepper, divided
pound fillet of sole, or other similar white fish
tablespoons drained capers
2
tablespoons fresh rosemary
2
Dissolve the yeast and sugar in the warm water Let stand 3 to 5 minutes,
®
Preheat Cuisinart Convection Toaster Oven Broiler to 425°F on bake set-
or until mixture is foamy
ting with rack in position B Line baking tray with aluminum foil
®
Place flour and 1 teaspoon of salt in the work bowl of a Cuisinart food
Add cold water and 2 tablespoons of the lemon juice to a small mixing
bowl Add the artichokes and agitate in water Drain and pat dry Toss with
2 tablespoons of oil and ¼ teaspoon each of the salt and pepper Place on
the prepared baking tray and roast for about 20 minutes, or until lightly
browned
processor fitted with the dough blade; process 10 seconds to combine
Add cold water and 2 tablespoons of oil to the yeast mixture
With the machine running, slowly pour the liquid through the feed tube
Note: You may not need all of the liquid Process until a dough ball forms
Continue to let the machine run another minute to knead
While artichokes are roasting, rinse and pat dry the fish Rub with the
remaining olive oil, salt, pepper and lemon juice Once artichokes have
been roasted, place the seasoned fish on top of the artichokes; top with
the capers Roast fish until it is just cooked through, about 15 minutes,
depending on the thickness of the fish
Place the dough in a lightly floured sealable plastic bag Let rise in a warm
place until doubled in size, about 45 minutes to 1 hour
17
®
Preheat Cuisinart Convection Toaster Oven Broiler to 400°F on the convec-
Sift flours, cream of tartar and baking soda together Place in the bowl of a
Cuisinart® food processor Add the sugar, salt and black pepper Process
for about 5 seconds to combine Add the 6 tablespoons of butter and pulse
until the mixture is crumb-like, about 6 to 8 pulses Slowly add the butter-
milk and pulse 2 to 3 times
tion bake setting with the rack in position A Lightly coat the baking sheet
with a nonstick cooking spray
Turn the dough out onto a floured surface Roll out into a rectangle and
then fit onto the prepared pan, stretching the ends of the dough to meet the
edges of the baking tray Using your fingers, make indentations in the
dough over the entire surface Brush the dough with the remaining olive oil,
and sprinkle the salt and rosemary to cover Cover with plastic wrap and let
rise until puffy, about 20 minutes
Turn the dough out onto a lightly floured surface Gently and carefully
knead 2 to 3 times to ensure the dough is fully mixed Divide the dough into
8 equal pieces Roll the dough, with floured hands, into a smooth ball
Repeat with remaining pieces and place on the prepared pan, leaving one
inch between rolls
Bake until golden and crisp, about 20 to 25 minutes Let cool slightly on
wire rack
Bake in preheated oven for 10 to 12 minutes, or until golden brown
Remove and brush liberally with the melted butter Serve immediately
Nutritional information per serving:
Calories 120 (24% from fat) • carb. 20g • pro. 3g • fat 3g • sat. fat 0g • chol. 0mg
• sod. 360mg • calc. 1mg • fiber 1g
Nutritional information per biscuit:
Calories 230 (50% from fat) • carb. 25g • pro. 4g • fat 13g • sat. fat 8g • chol. 35mg
• sod. 600mg • calc. 37mg • fiber 1g
Buttermilk Biscuits
Multigrain Rolls
Makes 8 biscuits
Makes 15 rolls
1½
½
cups unbleached, all-purpose flour
cup cake flour
2¼
12/
teaspoons active dry yeast
cups warm (105° to 110°F) water
tablespoon molasses
3
2
teaspoons cream of tartar
1
1½
teaspoons baking soda
3½
1¾
1½
2
2
3
cups whole-wheat flour
cup bread flour, divided
tablespoons vital wheat gluten
teaspoons sea or kosher salt
tablespoons flax seed oil
tablespoons flax seeds
pinch granulated sugar
1½
¼
6
1
3
teaspoons sea or kosher salt
teaspoon freshly ground black pepper
tablespoons unsalted butter, cold and cut into ¼-inch cubes
cup lowfat buttermilk
tablespoons unsalted butter, for finishing
1
cup golden raisins
®
Preheat Cuisinart Convection Toaster Oven Broiler to 450°F on the convec-
tion bake setting with the rack in position A Line baking pan with parch-
ment paper
Dissolve the yeast in the water and molasses Let stand 4 to 6 minutes, or
until mixture is foamy Add the flours, vital wheat gluten, salt and oil to the
®
bowl of a Cuisinart Stand Mixer fitted with the dough hook Mix on speed
18
3 to combine With mixer on speed 1, slowly add the yeast mixture Let
mixture come to a dough ball, add the flax seeds and raisins, and then
increase gradually to speed 3 Let dough knead about 8 minutes
2
1
3
¼
large eggs
teaspoon pure vanilla extract
medium very ripe bananas, mashed
cup sour cream
Place dough in a 1-gallon sealable plastic bag with the air squeezed out, or
in a bowl cover with plastic wrap Let rise in a warm place until it has dou-
bled, about 45 to 60 minutes
®
Preheat the Cuisinart Convection Toaster Oven Broiler to 400°F on the
bake setting with the rack in position B Line the baking sheet with alumi-
num foil Arrange the walnuts evenly on the prepared baking sheet; toast
for about 3 minutes, or until fragrant and lightly browned Reserve Reduce
the oven temperature to 350°F on the convection bake setting with the rack
in position A
Lightly butter a 10-inch round baking pan Divide the dough into 15 equal
pieces, about 2¼ ounces each Roll into smooth rounds and arrange in the
prepared pan Cover with plastic wrap and let rise until about doubled,
about 30 to 40 minutes
®
Preheat the Cuisinart Convection Toaster Oven Broiler to 450°F on the
Lightly coat a loaf pan with nonstick cooking spray Reserve
convection bake setting with rack in position A
In a small bowl, mix the flours, baking soda, salt, sugar, cinnamon, choco-
Place in preheated oven and bake until golden brown, about 20 to 25 min-
utes Remove from pan and let cool on a rack for about 10 minutes for
serving
late chips and toasted walnuts; reserve
Add the butter, eggs, vanilla, bananas and sour cream to the mixing bowl
Nutritional information per roll:
Calories 210 (13% from fat) • carb. 42g • pro. 7g • fat 4g • sat. fat 0g • chol. 0mg
• sod. 310mg • calc. 24mg • fiber 5g
®
of a Cuisinart Stand Mixer fitted with the flat paddle Mix on speed 1,
gradually increasing to speed 4, for 20 seconds, or until completely com-
bined Reduce the mixer to speed 1 and add the dry ingredients Mix until
just combined Pour batter into the prepared pan
Bake in the preheated oven for about 50 to 55 minutes, or until a cake tes-
Whole-Wheat Banana
Chocolate Chip Bread
ter comes out clean
Nutritional information per serving (based on 12 servings):
Calories 330 (41% from fat) • carb. 45g • pro. 6g • fat 16g • sat. fat 6g • chol. 50mg
• sod. 230mg • calc. 27mg • fiber 3g
Makes one 9x5x3-inch loaf
1
cup chopped walnuts
nonstick cooking spray
cup unbleached, all-purpose flour
cup whole-wheat flour
Apple, Cherry and Raisin Crisp
1
1
An old favorite with a twist
¾
¾
½
½
½
6
teaspoon baking soda
teaspoon table salt
cup granulated sugar
teaspoon ground cinnamon
cup semisweet chocolate chips
tablespoons unsalted butter, room temperature
Makes 8 servings
1
cup rolled oats
½
3
cup packed light brown sugar
cup unbleached, all-purpose flour
1
/
19
1
¼
6
teaspoon ground cinnamon
teaspoon table salt
tablespoons unsalted butter, melted
pounds apples, peeled, cored, quartered and cut into /4-inch
slices*
tablespoon fresh lemon juice
cup dried cherries
cup raisins
cup granulated sugar
tablespoons honey
teaspoon pure vanilla extract
Bittersweet Espresso Brownies
Makes 16 brownies
1
1½
½
cup chopped walnuts
nonstick cooking spray
cup unsalted butter, cubed
ounces unsweetened chocolate, finely chopped
ounces bittersweet chocolate, finely chopped
large eggs
1
¾
4
2
3
1
½
¼
½
2
cup granulated sugar
1
½
2
2
¾
¾
cup packed light brown sugar
teaspoons instant espresso
teaspoons pure vanilla extract
cup unbleached, all-purpose flour, plus more for dusting pan
teaspoon table salt
®
Preheat the Cuisinart Convection Toaster Oven Broiler to 350ºF on the
bake setting with the rack in position A Lightly coat an 9-inch square bak-
ing dish with cooking spray
In a medium bowl, combine the oats with the brown sugar, flour, cinnamon
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; reserve
®
Preheat the Cuisinart Convection Toaster Oven Broiler to 400°F on the
bake setting with the rack in position B Line the baking pan with aluminum
foil Spread the walnuts on the prepared pan and toast for 2 to 3 minutes,
or until fragrant and lightly browned Cool to room temperature Reduce
oven temperature to 375°F and move the rack to position A
In a medium bowl, toss the sliced apples with the lemon juice, cherries, rai-
sins, granulated sugar, honey, and vanilla Spoon the apple mixture evenly
into the prepared baking dish Sprinkle evenly with the reserved crumb
mixture
Coat a 9-inch baking pan with nonstick cooking spray; lightly dust with
unbleached, all-purpose flour Reserve
Bake in the preheated oven for 35 to 40 minutes, until the apples are ten-
der 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
Add the butter and chocolates to a heatproof bowl and place over a pot of
simmering water Once both are almost completely melted, set aside to
cool to room temperature Reserve
®
* For ease in slicing, use the Cuisinart Food Processor fitted with the
®
In a large mixing bowl, beat eggs with a Cuisinart Hand Mixer until light-
4 mm slicing disc
ened, about 30 seconds Add the sugars and beat until light and thickened,
another 30 seconds to 1 minute Add instant espresso and vanilla; beat
until well combined Add flour and salt; mix until just incorporated Gently
fold in toasted walnuts
Nutritional information per serving:
Calories 360 (23% from fat) • carb. 67g • pro. 5g • fat 10g • sat. fat 6g • chol. 25mg
• sod. 75mg • calc. 25mg • fiber 5g
Pour into prepared pan Bake for about 35 minutes, or until edges are dry
20
®
Nutritional information per brownie:
Calories 260 (54% from fat) • carb. 28g • pro. 3g • fat 17g • sat. fat 9g • chol. 60mg
• sod. 120mg • calc. 30mg • fiber 2g
Pulse cooled almonds in a Cuisinart Food Processor fitted with the metal
chopping blade until ground Add flour, confectioners’ sugar, ½ teaspoon
salt and 1 teaspoon of lemon zest Process for about 5 seconds, or until
mixture is completely combined Add the cold, cubed butter and pulse until
mixture resembles coarse crumbs Press into prepared baking pan Bake in
the preheated oven for about 16 to 18 minutes, or until lightly browned
Remove and reserve Reduce temperature to 300°F
Lemon Squares
Makes 16 servings
While the crust is baking, add the eggs to a medium mixing bowl Beat with
a Cuisinart® hand mixer until lightened, about 30 seconds Add the sugar
and beat until light and thickened, another 1 to 1½ minutes Add the lemon
juice, vanilla and lemon zest and mix to incorporate Add the baking pow-
der, salt, flour and heavy cream and mix until combined Pour mixture on
top of the warm, prepared crust Bake in the preheated oven for about 25
minutes, or until set
Crust:
nonstick cooking spray
½
1
cup almonds
cup unbleached, all-purpose flour
cup confectioners’ sugar
teaspoon table salt
1
/
3
½
1
Dust with confectioners’ sugar before serving
teaspoon lemon zest
¼
cup unsalted butter, cold and cubed
Nutritional information per square:
Calories 160 (40% from fat) • carb. 21g • pro. 4g • fat 7g • sat. fat 3g • chol. 75mg
• sod. 180mg • calc. 30mg • fiber 1g
Lemon Filling:
5
large eggs
¾
½
½
1
½
½
¼
2
cup granulated sugar
Cinnamon Cake with
White Chocolate Glaze
cup fresh lemon juice (about 3 lemons)
teaspoon pure vanilla extract
teaspoon lemon zest
teaspoon baking powder
teaspoon table salt
Makes 16 servings
Cake:
cup unbleached, all purpose flour
tablespoons heavy cream
nonstick cooking spray
1¼
1
¼
1
½
½
¾
¼
3
cups cake flour
teaspoon cream of tartar
teaspoon baking soda
teaspoon table salt
tablespoon ground cinnamon
cup unsalted butter, room temperature
cup granulated sugar
®
Preheat a Cuisinart Convection Toaster Oven Broiler to 400°F on the bake
setting with the rack in position B Line the baking pan with aluminum foil
Spread the almonds on the prepared pan and toast for 2 to 3 minutes, or
until fragrant and lightly browned Cool to room temperature Reduce oven
temperature to 350°F and move the rack to position A
cup packed light brown sugar
large egg whites
Coat a 9-inch baking pan with nonstick cooking spray; line with 2 pieces of
parchment, leaving a 1 to 2-inch overhang on each side Reserve
21
2
½
teaspoons pure vanilla extract
cup whole milk
Transfer glazed cake to a refrigerator and let chill for at least 2 hours to
allow the glaze to set up
Nutritional information per serving:
Calories 200 (44% from fat) • carb. 25g • pro. 2g • fat 10g • sat. fat 6g • chol. 25mg
• sod. 200mg • calc. 25mg • fiber 0g
Glaze:
6
¼
tablespoons heavy cream
teaspoon pure vanilla extract
pinch table salt
Caramel Walnut Tart with Raspberry
and Chocolate
½
3
tablespoon light corn syrup
ounces white chocolate, chopped
Makes 16 servings
®
Preheat a Cuisinart Convection Toaster Oven Broiler to 350°F on the con-
vection bake setting with the rack in position A Coat a 9-inch cake pan
with nonstick cooking spray; lightly dust with flour Reserve
2½
½
1½
1
cups chopped walnuts
recipe pâte sucrée (page 24)
cups granulated sugar
cup water
In a small bowl, stir together the flour, cream of tartar, baking soda, salt and
cinnamon; reserve Add the butter to the bowl of the Cuisinart® Stand
Mixer fitted with the flat mixing paddle Beat until the butter is softened and
creamy With the unit running, slowly add the sugars; beat until light and
fluffy Add one third of the egg whites at a time, being sure not to add
another one until the previous is completely mixed Add the vanilla and mix
to combine With the unit running on the lowest speed, add half of the dry
ingredients Mix until the batter is streaky with flour and then add half of the
milk Continue with the remaining dry ingredients and carefully mix until no
more flour is visible
3
tablespoons light corn syrup
pinch table salt
½
/
3
cup heavy cream
cup raspberry preserves, strained
ounces bittersweet chocolate, chopped
1
2
®
Preheat a Cuisinart Convection Toaster Oven Broiler to 400°F on the bake
setting with the rack in position B Line the baking pan with aluminum foil
Spread the walnuts on the prepared pan and toast for 4 to 5 minutes, or
until fragrant and lightly browned Cool to room temperature Reduce oven
temperature to 350°F on the convection bake setting and move the rack to
position A
Pour batter into prepared pan Bake for about 25 to 30 minutes, or until a
cake tester comes out clean and the top of the cake springs back to the
touch Cool in pan for 10 minutes; remove and then cool completely on a
wire rack
Prepare the white chocolate glaze In a small saucepan, add the cream,
vanilla, salt and corn syrup and set over medium-low heat Place the
chopped chocolate in a small mixing bowl; reserve Once the cream mixture
just comes to a boil, pour it over the chopped chocolate Let the mixture
rest for a few minutes, and then whisk to combine Pour the glaze over the
cooled cake and spread evenly with an large offset spatula
Roll out the dough into a 10-inch disc that is about 1/ -inch thick Fit into an
8
ungreased fluted tart pan Chill in refrigerator for about 20 minutes Using a
fork, prick the dough evenly all over but make sure not to go entirely
through the dough Line the shell with parchment and weigh down with
dried beans or rice Bake in preheated oven for about 20 minutes, or until
the dough underneath the parchment is no longer wet Remove the beans/
rice and parchment and continue baking until the shell is golden brown
Remove and reserve
22
While the shell is baking, add the sugar, water, corn syrup and salt to a
heavy-bottomed, medium saucepan Wipe down with inside walls of the
pan with a wet pastry brush to be sure that there are no sugar granules or
water droplets in the pan – if the walls of the pan are not dry, it will hinder
the quality of the caramel
Place the flour, salt and olive oil in the work bowl of a Cuisinart® Food
Processor fitted with the dough blade Pulse about 5 times to mix; scrape
down the sides of the bowl
Add the cold water to the yeast mixture With the motor running, slowly
pour the liquid yeast mixture through the feed tube Process until a dough
ball forms Continue to let the machine run for an additional minute to
knead Dough will be slightly sticky
Cook the sugar mixture until it turns to an amber color Once it achieves
that color, take off from heat and slowly stir in the cream (note: the mixture
will bubble quite a bit so it is important to do this step slowly and off the
heat) Then stir in the toasted walnuts
Lightly dust a sealable plastic bag with flour Dust dough with flour Place
the dough into the floured bag; squeeze out all of the air and seal Let rise
in a warm place for 45 minutes to 1 hour
While caramel is cooking, spread the raspberry jam on the cooled tart shell
Pour the caramel-walnut mixture on top of the raspberry layer
Nutritional information per serving (based on 32 servings):
Calories 597 (19% from fat) • carb. 121g • pro. 18g • fat 10g • sat. fat 1g • chol. 0mg
• sod. 1070mg • calc. 4mg • fiber 17g
Place the chocolate in a bowl over a pot of simmering water Once the
chocolate is almost fully melted, remove from heat and stir to cool to room
temperature Drizzle chocolate over the caramel nut tart Chill in refrigerator
for 3 hours, or over night
Pâte Brisée
Nutritional information per serving:
Calories 330 (54% from fat) • carb. 35g • pro. 4g • fat 21g • sat. fat 6g • chol. 35mg
• sod. 55mg • calc. 25mg • fiber 2g
This versatile dough can be used for sweet or savory treats
Makes two 9-inch single-crust tarts/pies, or one double-crust pie
2
1
cups unbleached, all-purpose flour
teaspoon table salt
Pizza Dough
½
4
pound unsalted butter, cold and cubed
tablespoons ice water
This dough freezes very well
Makes three 12-inch pizzas
2¼
½
1
4
1½
1
teaspoons active dry yeast
cup warm (105° to 110°F) water
teaspoon granulated sugar
cups unbleached, all-purpose flour, plus more for dusting
teaspoons sea or kosher salt
tablespoon extra virgin olive oil
cup cold water
®
Place flour and salt in a Cuisinart Food Processor fitted with the chopping
blade Process for 10 seconds Add butter to work bowl and pulse until the
mixture resembles coarse crumbs Pour in water, 1 tablespoon at a time,
and pulse until a dough is just forms Note: you may not need to use all the
water Form dough into 2 flat discs; wrap in plastic and refrigerate until
ready to use
1
Nutritional information per serving (based on 24 servings):
Calories 39 (6% from fat) • carb. 8g • pro. 1g • fat 0g • sat. fat 0g • chol. 0mg
• sod. 98mg • calc. 2mg • fiber 0g
Dissolve the yeast and sugar in the warm water Let stand 3 to 5 minutes,
or until the mixture gets foamy
23
Pâte Sucrée
Makes two 9-inch single-crust tarts
2
2
½
¾
2
cups unbleached, all-purpose flour
tablespoons granulated sugar
teaspoon table salt
cup unsalted butter, room temperature
large egg yolks
1
tablespoons ice water
½
teaspoon pure vanilla extract
®
Place flour, sugar and salt in a Cuisinart Food Processor fitted with the
chopping blade Process for 10 seconds Add butter to work bowl and pro-
cess until combined With the machine running, add the yolks, one at a
time, and process until incorporated Add the water and vanilla; pulse 3 to
5 times until combined
Form dough into two flat discs Wrap in plastic and refrigerate until ready to
use
Nutritional information per serving (based on 32 servings):
Calories 70 (58% from fat) • carb. 6g • pro. 1g • fat 5g • sat. fat 3g • chol. 25mg
• sod. 35mg • calc. 1mg • fiber 0g
24
This warranty expressly excludes any defects or damages caused by accessories,
replacement parts, or repair service other than those that have been authorized by
Cuisinart
WARRANTY
LIMITED THREE-YEAR WARRANTY
This warranty does not cover any damage caused by accident, misuse, shipment or
other ordinary household use
This warranty is available to consumers only You are a consumer if you own a
®
Cuisinart Convection Toaster Oven Broiler that was purchased at retail for personal,
This warranty excludes all incidental or consequential damages Some states do not
allow the exclusion or limitation of these damages, so they may not apply to you
family or household use Except as otherwise required under applicable law, this war-
ranty is not available to retailers or other commercial purchasers or owners
CALIFORNIA RESIDENTS ONLY:
®
We warrant that your Cuisinart Convection Toaster Oven Broiler will be free of defects
in materials and workmanship under normal home use for 3 years from the date of
original purchase
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
We suggest you complete and return the enclosed product registration card promptly
to facilitate verification of the date of original purchase However, return of the product
registration card does not eliminate the need for the consumer to maintain the original
proof of purchase in order to obtain the warranty benefits In the event that you do not
have proof of purchase date, the purchase date for purposes of this warranty will be
the date of manufacture
The retail store shall then, at its discretion, either repair the product, refer the consum-
er 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
the above two options do not result in the appropriate relief to the consumer, the con-
sumer 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 nonconform-
ing products under warranty
®
If your Cuisinart Convection Toaster Oven Broiler should prove to be defective within
the warranty period, we will repair it, or if we think necessary, replace it To obtain
warranty service, simply call our toll-free number 1-800-726-0190 for additional infor-
mation from our Customer Service Representatives, or send the defective product to
Customer Service at Cuisinart, 150 Milford Road, East Windsor, NJ 08520
California residents may also, according to their preference, return nonconforming
products directly to Cuisinart for repair, or if necessary, replacement, by calling our
Consumer Service Center toll-free at 1-800-726-0190
To facilitate the speed and accuracy of your return, please enclose $10 00 for shipping
and handling of the product
Cuisinart will be responsible for the cost of the repair, replacement, and shipping and
handling for such products under warranty
Please pay by check or money order (California residents need only supply proof of
purchase and should call 1-800-726-0190 for shipping instructions)
®
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 serviced If servicing is needed, a Representative
can confirm whether the product is under warranty and direct you to the nearest ser-
vice location
®
NOTE: For added protection and secure handling of any Cuisinart product that is
being returned, we recommend you use a traceable, insured delivery service Cuisinart
cannot be held responsible for in-transit damage or for packages that are not delivered
to us Lost and/or damaged products are not covered under warranty Please be sure
to include your return address, daytime phone number, description of the product
defect, product model number (located on bottom of product), original date of pur-
chase, and any other information pertinent to the product’s return
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
®
Your Cuisinart Convection Toaster Oven Broiler has been manufactured to the strict-
est specifications and has been designed for use with the authorized accessories and
replacement parts
25
Ice Cream
Makers
Cookware
Toasters
Blenders
Wafflemakers
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
®
cookware, and Savor the Good Life
©2008 Cuisinart
Cuisinart is a registered trademark of Cuisinart
150 Milford Road
®
East Windsor, NJ 08520
Printed in China
Any other trademarks or service marks of third parties
referred to herein are the trademarks or service marks of
their respective owners
08CU390
IB-8099
|