INSTRUCTION AND RECIPE BOOKLET
Compact Toaster Oven Broiler
TOB-80
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CONTENTS
SAVE THESE INSTRUCTIONS
Important Safeguards. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Special Cord Set Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
features and Benefits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Before first Use. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
General Guidelines. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Cleaning and Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Oven Rack Positions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Recipes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Please read and keep these instructions handy. These instructions
will help you to use your Cuisinart® Compact 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.
Extension cords are available and may be used if care is exercised
in their use.
If an 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.
FOR HOUSEHOLD USE ONLY
NOT INTENDED
FOR COMMERCIAL USE
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FEATURES AND BENEFITS
1. Function Dial
Select cooking method – Bake, Broil, Toast, or Warm.
2. Temperature Dial
Select desired temperature for the Bake or Broil functions.
1
2
3. ON/Toast Shade Control Dial
Set toast shade from light to dark. Or choose always On feature
so that oven will continue to cook until you turn it off manually.
4. Oven On Indicator
Indicator light will remain lit when oven is in use.
5. Slide-out Crumb Tray
3
4
The crumb tray slides out from bottom of the
compact toaster oven broiler, for easy cleaning.
6. Easy-clean Interior
The sides of the oven are coated, providing an easy-to-clean surface.
5
6
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.
8. Broiling Rack
7
8
A broiling rack fits into the drip tray/baking pan to use when broiling.
9. Baking Pan/Drip Tray
A baking pan/drip tray is included for your convenience. Use with the
broiling rack when broiling. Use alone when baking or roasting.
10. Cord Storage (not shown)
Takes up excess cord and keeps countertop neat.
11. BPA Free (not shown)
9
All materials that come in contact with food are BPA free.
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in the higher position (position C – see rack position diagram on page 6).
BEFORE FIRST USE
To broil, set temperature and function dials to broil. Turn ON/Toast shade
dial to the ON position. Put food on the broiling rack and set in the drip tray.
Place tray on the oven rack.
Place your oven on a flat surface.
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.
To stop broil operation, turn dial to Off position.
NOTE: Never use glass oven dishes to broil.
Bake
To bake, turn the temperature dial to the desired temperature, turn
function dial to bake position and turn ON/Toast shade dial to the ON
position. The oven indicator light will turn on. Preheat oven for three to five
minutes (time will vary depending upon desired temperature); then begin
to bake. You will need to turn off the oven manually by turning the ON/
Toast shade dial to the OFF position.
GENERAL GUIDELINES
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.
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.
Warm
To keep food warm, turn the temperature dial to Warm; turn the function dial to
warm position and set the ON/Toast shade dial to the always ON position. The
oven indicator light will turn on. 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 on page 6). You will need to turn off the oven
manually by turning the ON/Toast shade dial to the OFF position.
Toasting: Always have the rack in rack position B, as indicated in the
diagram on page 6, for even toasting. Always position your item/items i
n the middle of the rack.
Toast
To toast, make sure the oven rack is in position B (as indicated in the diagram
on page 6.) If toasting two items, center them in the middle of the rack. four
items should be evenly spaced – two in front, two in back.
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 compact toaster oven broiler: Turn the timer dial to Off.
The indicator light will turn off.
Shade Selection
Turn temperature dial to Toast/Broil. Set function dial to Toast. Turn the ON/
Toast shade dial to desired shade setting from light to dark within the marked
settings on this dial. This will turn on the compact toaster oven broiler and the
oven indicator light will turn on.
OPERATION
Stop Toasting
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.
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
ON/Toast shade dial to Off. The compact toaster oven broiler will cancel
your toast cycle.
Broil
NOTE: When broiling, add approximately 1
cup water to the bottom of
⁄4
the 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
thickness of the food being broiled. In most cases the oven rack should be
Important Notes on Toasting
The oven rack must be in position B as indicated in the diagram on page 6.
Do not position rack in the bottom position or in the top position with rack
facing upward.
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CLEANING AND MAINTENANCE
Always allow the oven to cool completely before cleaning.
1. Always unplug the oven from the electrical outlet.
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.
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.
OVEN RACK
RACK
POSITION
A
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
for oven rack positions. Each position
is described with a letter that is referred
to in the recipe.
RACK
POSITION
B
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
C
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.
WARNING: Placing the rack in the bottom position or in the top position
with the rack turned upward while toasting may result in a fire. Refer to
rack position diagram for proper use.
6. Never wrap the cord around the outside of the oven. Use the cord storage
cleats on the back of the oven.
7. Any other servicing should be performed by an authorized service
representative.
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.
All of our recipes have been tested in our kitchen and specially developed to
work in the Cuisinart® Compact Toaster Oven Broiler. These mouth-watering
recipes are just a sampling of what this appliance can do.
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French Toast Strata
RECIPES
CONTENTS
Give your family a new twist on french toast this weekend. To save time,
prepare the night before and bake in the morning.
BREAKFAST
french Toast Strata . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Buttermilk Crumb Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Makes 8 servings
nonstick cooking spray
APPETIZERS
4
2
1
large eggs
cups whole milk
cup heavy cream
Quick Cheese Nachos . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Potato Skins. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Roasted Vegetable Quesadillas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
five-Spice Chicken Wings. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Buffalo-Style Chicken Wings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
1
⁄
tablespoon pure vanilla extract
cup maple syrup
1
3
2
1
¼
1
2
2
teaspoons ground cinnamon
teaspoon ground nutmeg
teaspoon kosher 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 pieces
SIDE DISHES
Buttery Dinner Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Twice Baked Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Middle-Eastern Stuffed Acorn Squash . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Old-fashioned Macaroni and Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
ENTRéES
1. Lightly coat a 9-inch square pan with nonstick cooking spray.
Sole with Lemon and Capers. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Baked Pork Chops with Hot Cherry Peppers . . . . . . . . . . . . . . . . . . . . . . . . 14
Chicken Parmesan. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
2. Put the eggs, milk, cream, vanilla, syrup, spices and salt into a medium mixing
bowl. Whisk until completely combined.
SANDWICHES
3. 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, laying the strips in the opposite direction of
the first layer. 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.
California Sandwich . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Hummus and Vegetable Sandwich . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Open-faced Reuben . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Pizza Bagels. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
4. Remove the strata from the refrigerator and bring to room temperature. Preheat
the Compact Toaster Oven Broiler set to Bake at 350°f with the rack in position
A for 5 minutes. Dot the top of the strata with the butter and loosely cover with
aluminum foil. Bake for about 15 minutes; remove foil and bake for an additional
10 minutes, or until the internal temperature of the strata reaches 160°f.
DESSERTS
Bittersweet Espresso Brownies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
fall fruit Cobbler . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
All of our recipes have been tested in our kitchen and specially
developed to work in the Cuisinart® Compact Toaster Oven Broiler.
These mouth-watering recipes are just a sampling of what the
Cuisinart® Compact Toaster Oven Broiler can do.
5. Remove and serve immediately.
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
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4. Put the butter and sugar in a medium bowl and mix with a hand mixer until light
and fluffy, about 1 minute. Add the egg and vanilla and beat until fully
Buttermilk Crumb Cake
1
1
3
⁄
3
⁄
combined. Add the reserved dry ingredients,
at a time, and the buttermilk,
Buttery, sweet and tender – pair with a cup of coffee
for a delicious start to the day.
at time, alternating between the two, starting with the buttermilk and ending
with the dry ingredients. Pour the batter into the prepared pan. Cover evenly
with the reserved crumb topping.
Makes one 9-inch cake (10 to 12 servings)
nonstick cooking spray
5. Bake in preheated oven for 20 minutes, or until a cake tester inserted into the
cake comes out clean.
* If you don’t have buttermilk, you can add 1 teaspoons lemon juice or white vinegar
Crumb Topping:
to enough milk to make 1 cup. Let stand 5 minutes; proceed with recipe.
⁄
3
½
¼
¼
1
cup unbleached, all-purpose flour
cup packed light brown sugar
cup granulated sugar
Nutritional information per serving (based on 12 servings):
Calories 212 (38% from fat) • carb. 30g • pro. 3g • fat 9g • sat. fat 6g
• chol. 39mg • sod. 129mg • calc. 13mg • fiber 0g
teaspoon ground cinnamon
pinch kosher salt
½
4
teaspoon pure vanilla extract
tablespoons (½ stick) unsalted butter, cold and cubed
Quick Cheese Nachos
The great thing about this recipe is that you can make
Cake:
it as extravagant or simple as you want – add some guacamole or salsa,
gourmet cheeses, or keep it as is for a casual appetizer.
Either way it is sure to keep the family satisfied.
1
3
⁄
1
cups unbleached, all-purpose flour
teaspoon baking soda
teaspoon kosher salt
cup unsalted butter, cut into 5 pieces
cup + 3 tablespoons granulated sugar
large egg, room temperature
teaspoon pure vanilla extract
cup buttermilk*
¾
¼
1
3
⁄
Makes 4 servings
½
1
40
tortilla chips (this is an estimate – you need enough to cover the
bottom of the baking tray, but can have more or less depending
on how many mouths you need to feed)
cup refried beans (about ½ of a 15.5-ounce can)
small to medium tomato, chopped
½
1
3
⁄
2
3
⁄
1. Preheat the Compact Toaster Oven Broiler on Bake to 350°f with the rack in
position A for 5 minutes. Lightly coat a 9-inch square or round baking pan with
non-stick cooking spray. Reserve.
1
1
jalapeño, halved, seeded and thinly sliced
1 to 2 scallions, thinly sliced (white and green parts)
2. Combine the crumb topping ingredients in the work bowl of a food processor
fitted with the metal chopping blade. Pulse 3 to 4 times, until the mixture is just
combined. Reserve. (Alternatively, this topping can be made by hand. Whisk
the dry ingredients together, and then add the vanilla and cubed butter. Mix
together with hands, or a pastry blender, until large crumbs form.)
½
cup sliced black olives (these can be purchased pre-sliced in a
2.25-ounce can. Be sure to drain them first.)
1 to 1¼ cups shredded Cheddar (about 4 to 5 ounces)
1. Set the rack of the Compact Toaster Oven Broiler to position B.
3. In a small bowl, mix together the flour, baking soda, and salt. Reserve.
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2. Line the baking pan with aluminum foil. Evenly distribute the chips on top of the
prepared baking pan. Distribute the remaining ingredients over the chips, as
evenly as possible, in the order listed.
6. Evenly distribute the cheese on top of each half, and then top with the bacon.
7. Bake skins for 5 minutes or until cheese is melted.
8. Remove and with a sharp knife halve each skin to make a total of 16 wedges.
Top with the sour cream and chopped chives. Serve immediately.
3. Broil for about 5 to 6 minutes, or until the cheese is fully melted. Serve
immediately with salsa, sour cream, guacamole and lime wedges.
Nutritional information per serving:
Nutritional information per serving:
Calories 262 (52% from fat) • carb. 23g • pro. 9g • fat 16g • sat. fat 5g
• chol. 22mg • sod. 523mg • calc. 207mg • fiber 3g
Calories 491 (34% from fat) • carb. 65g • pro. 17g • fat 18g • sat. fat 11g
• chol. 55mg • sod. 300mg • calc. 284mg • fiber 8g
Roasted Vegetable Quesadilla
Potato Skins
for a less traditional twist swap out the Monterey Jack for goat cheese.
Don't let the potato flesh go to waste. It can be made into a delicious
breakfast side dish the next morning. Just cook with some oil, salt and
pepper in a hot skillet, and then top with chopped bacon or sautéed
vegetables. Perfect with any type of eggs.
Makes 4 servings
½
½
small zucchini, cut into ½-inch pieces
bell pepper (red, yellow or orange is preferable),
cut into ½-inch pieces
Makes 4 servings
½
½
1
jalapeño, seeded and finely chopped
small onion, sliced
garlic clove, smashed
teaspoon olive oil, plus ½ tablespoon for brushing
teaspoon kosher salt
teaspoon freshly ground black pepper
tablespoon chopped cilantro
teaspoon fresh lime juice
4
2
russet potatoes, cleaned well
tablespoons unsalted melted butter, kept warm
sea or kosher salt, to taste
freshly ground black pepper, to taste
cup shredded Cheddar
slices bacon, cooked and crumbled
sour cream, to taste
tablespoons chopped chives
1
¼
¼
1
½
2
1
4
2
10-inch flour tortillas
2
ounces Monterey Jack, shredded
1. Preheat the Compact Toaster Oven Broiler set to Bake at 350°f with the rack in
1. Preheat the Compact Toaster Oven Broiler set to Bake at 450°f with rack in
position A for 5 minutes.
position A for 5 minutes. Line baking pan with aluminum foil.
2. Prick the potatoes with the tines of a fork on all sides. Place the potatoes
directly on the rack and bake until potatoes are fork-tender, about 60 minutes.
2. Toss the zucchini, bell and jalapeño peppers, onion and garlic with 1 teaspoon
of the olive oil, salt and pepper in a medium mixing bowl. Put vegetables on the
prepared baking pan. Bake until vegetables are softened and browned, about 10
to 15 minutes. Return vegetables to mixing bowl and toss with the cilantro and
lime juice. Reduce oven temperature to 350°f.
3. Remove potatoes and let rest until cool enough to handle.
Increase temperature to 425°f.
4. Halve potatoes lengthwise and scoop out flesh, leaving a ¼-inch shell.
(continues)
5. Brush both sides of the potato halves with the melted butter and season with
salt and pepper. Arrange the halves on the foil-lined baking pan.
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3. Assemble quesadilla: Put one tortilla on the foil-lined baking pan.
Evenly distribute the vegetables on top and then add the cheese.
Top with the other tortilla and brush it with the remaining oil.
Buffalo-Style Chicken Wings
This bar-menu staple still gets crisp despite being baked instead
of the traditional deep-fry. They have a kick, but if you like them
really spicy feel free to increase the amount of cayenne.
4. Bake quesadilla at 350°f for about 8 minutes, until top is golden
and cheese inside is melted.
5. Cut quesadilla in half and serve with salsa, guacamole, and/or sour cream.
Makes about 12 wings, 2 to 4 servings
Nutritional information per serving:
1
pound chicken wings, tips removed,
drumettes and flats separated
teaspoon kosher salt, divided
Calories 194 (45% from fat) • carb. 20g • pro. 6g • fat 10g • sat. fat 3g
• chol. 13mg • sod. 457mg • calc. 153mg • fiber 2g
1
½
1
2
teaspoon freshly ground black pepper, divided
tablespoon vegetable oil
tablespoons unsalted butter
Five-Spice Chicken Wings
¼
¼
teaspoon cayenne pepper
cup hot sauce (such as Frank’s Red Hot)
Seasoned with the classic Chinese spice blend,
these wings are wonderfully aromatic and flavorful too.
Makes about 12 wings, 2 to 4 servings
1. Preheat the Compact Toaster Oven Broiler set to Bake at 425°f with rack in
position A. Line the baking tray with aluminum foil.
1
pound chicken wings, tips removed,
drumettes and flats separated
2. In a bowl, toss the wings with ¾ teaspoon of the salt, ¼ teaspoon of the pepper,
and the vegetable oil. Arrange the wings in a single layer on the prepared pan
and bake for 25 minutes.
1½
1
tablespoons vegetable oil
teaspoon kosher salt
2½
2
tablespoons five-spice powder, store-bought or homemade
tablespoons sliced scallions, for serving
3. When finished baking, remove the pan and carefully adjust the rack to position
C. Switch to Broil and return wings for another 2 to 3 minutes to crisp the skin.
4. While the wings are broiling, melt the butter in a small saucepan over low heat.
Whisk in the remaining salt and pepper, cayenne and hot sauce. Keep warm.
1. Preheat the Compact Toaster Oven Broiler set to Bake at 425°f with rack in
position A for 5 minutes. Line the baking tray with aluminum foil.
5. Put wings in a medium-size bowl, cover with sauce and toss well to coat. Serve
immediately.
2. In a bowl, toss the wings with the vegetable oil. Evenly sprinkle wings with the
salt and spice powder, rubbing the spices into the chicken wings by hand to
thoroughly and evenly coat. Cover and marinate in refrigerator for up to 3 hours.
Nutritional information per wing:
Calories 65 (57% from fat) • carb. 0g • pro. 6g • fat 4g • sat. fat 2g
• chol. 22mg • sod. 295mg • calc. 4mg • fiber 0g
3. Arrange the wings in a single layer on the prepared pan and bake for
25 minutes.
4. Garnish with scallions and serve immediately.
Nutritional information per wing:
Calories 53 (40% from fat) • carb. 1g • pro. 7g • fat 2g • sat. fat 1g
• chol. 17mg • sod. 25mg • calc. 4mg • fiber 0g
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5. Preheat the Compact Toaster Oven Broiler set to Bake at 350°f with rack in
position A for 5 minutes. **Bake the rolls until golden brown, about 20 minutes.
Remove from pan and let cool on a rack for about 10 minutes before serving.
Buttery Dinner Rolls
The perfect complement to any dinner. After your first bite, you will never
go back to store-bought rolls again.
*You can also warm the milk and butter in the microwave. Simply put in a
microwave-safe container, such as a glass measuring cup, warm slightly
(about 10 to 15 seconds on High, depending on your microwave. Be sure to
check temperature). Stir in sugar and yeast to dissolve and let sit until foamy.
Continue with directions above.
Makes 12 rolls
½
3
3
1¾
1
cup whole milk
tablespoons water
tablespoons granulated sugar
teaspoons active dry yeast
large egg, lightly beaten
**for a polished finish, melt 1 tablespoon of butter with 1 tablespoon of milk and
brush the tops of the rolls just before baking.
Nutritional information per roll:
Calories 144 (28% from fat) • carb. 7g • pro. 4g • fat 2g • sat. fat 1g
• chol. 22mg • sod. 157mg • calc. 17mg • fiber 1g
3
6
¾
cups bread flour, plus more as needed
tablespoons unsalted butter, cut into 6 pieces
teaspoon kosher salt
Twice Baked Potatoes
1. Put the milk and water in a small saucepan set over medium heat. *Bring to
105°–110°f. Remove from heat and add the sugar and yeast. Stir to dissolve
and let sit until foamy, about 5 minutes. Add beaten egg; stir to combine.
Transfer to a large measuring cup to make it easier to add to the food processor.
Here we give you the groundwork for the classic twice baked potato,
but don't stop here. They can be topped with just about anything from
shredded Cheddar and chopped broccoli to salsa and sliced avocado.
2. Insert the dough blade into the food processor. Add the flour, butter and salt
and process on the dough speed until combined, about 15 to 20 seconds. With
the machine running on the dough speed, slowly pour the yeast mixture through
the feed tube, adding only as fast as the flour absorbs it (you may not need
all of the liquid mixture). After the dough forms a ball, process for 45 seconds
to knead. Dough should be smooth and elastic. If dough is too wet, sprinkle
a tablespoon of additional bread flour over the dough and pulse to combine,
adding more flour, 1 teaspoon at a time, until a tender dough is achieved.
Makes 2 servings
2
russet potatoes (10 to 12 ounces each)
teaspoon extra virgin olive oil, divided
cup low-fat milk
1
1
3
⁄
1
tablespoons unsalted butter
cup sour cream
teaspoon kosher salt
teaspoon freshly ground black pepper
tablespoons chopped fresh chives
¼
¼
¼
2
3. Put the dough in a lightly floured plastic food storage bag with the air squeezed
out, or in a bowl covered with plastic wrap. Let rise in a draft-free warm place
until it has doubled in size, about 45 to 60 minutes.
4. Lightly butter an 8 or 9-inch round baking pan. Divide the dough into 12 equal
pieces, about 2 ounces each. Roll into smooth rounds and arrange in the
prepared pan. Cover with plastic wrap and let rise until about doubled in size,
about 30 to 40 minutes.
1. Preheat the Compact Toaster Oven Broiler set to Bake at 400°f with the rack in
position A for 5 minutes.
2. Rub each potato with ½ 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 40 to
45 minutes. Remove and let cool slightly. Reduce oven temperature to 350°f.
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11
3. When potatoes are cool enough to handle, slice off the top ¼ of each potato
and scoop out the cooked flesh, leaving a ¼-inch thick potato shell. Reserve
cooked potato and skin shells.*
1. Preheat the Compact Toaster Oven Broiler set to Bake at 350°f with the rack in
position A for 5 minutes.
2. Line the baking tray with foil and put the squash, cut side up, on top. Brush the
inside of each squash with ½ tablespoon of the olive oil and sprinkle with a
pinch each of the salt and pepper. Bake until the flesh of the squash is just
fork-tender, about 25 to 30 minutes. Remove and reserve.
4. Put cooked potato in a medium bowl. Add milk and 1 tablespoon 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 potato mixture. (Potatoes may be prepared a day ahead to
this point – cover and refrigerate. Bring to room temperature before baking.)
3. While squash is baking, make the couscous filling: Put remaining olive oil in a
sauté pan set over medium/medium-low heat. Once hot, add the shallot with a
pinch each of the salt and pepper. Sauté until softened. Add the couscous,
cumin, cinnamon and remaining salt and pepper. Sauté for about 1 minute to
toast couscous. After 1 minute, add the broth. Bring to a strong simmer and
cook partially covered for a few minutes, stirring occasionally. Cook until liquid
is almost completely absorbed by the couscous. Remove pan from heat, add
apricots and pistachios and mix to combine. Cover and set aside until squash is
baked.
5. Line the baking tray with foil and arrange potatoes on it. Bake for 30 to 35
minutes, until potatoes are hot and golden on the tops.
*The top ¼ of the potatoes can either be discarded, or made into potato skins
such as those on page 9.
Nutritional information per serving (1 potato):
Calories 422 (42% from fat) • carb. 53g • pro. 9g • fat 19g • sat. fat 11g
• chol. 54mg • sod. 347mg • calc. 116mg • fiber 6g
4. When squash is tender, evenly divide the couscous mixture between the two
halves. Return to the oven and bake until just golden on top, about 10 to 12
minutes.
Middle-Eastern Stuffed Acorn Squash
5. Serve immediately.
Not only are the flavors rich and delicious, but the different textures of the
couscous filling make this a standout at any dinner table. They make for a
beautiful presentation as well.
Nutritional information per serving:
Calories 423 (24% from fat) • carb. 74g • pro. 10g • fat 12g • sat. fat 2g
• chol. 0mg • sod. 721mg • calc.109mg • fiber 8g
Makes 2 servings
Old-Fashioned Macaroni and Cheese
1
small acorn squash (about 1¾ pounds), halved widthwise
and seeded (cutting along the ridges of the squash ensures
perfectly even halves)
Extra-creamy, this will become a family favorite.
1½
¼
2
tablespoons olive oil, divided
teaspoon kosher salt, divided
pinches freshly ground black pepper, divided
small shallot, finely chopped
cup Israeli (or pearl) couscous
teaspoon ground cumin
teaspoon ground cinnamon
cup chicken broth plus 2 tablespoons, low sodium
cup chopped dried apricots (about 4 to 5 apricots)
tablespoons toasted pistachios
Makes 8 servings
nonstick cooking spray
½
1
pound elbow macaroni
teaspoon olive oil
1
½
¼
¼
1
¼
2
¼
3
3
cup (½ stick) unsalted butter
tablespoons unbleached, all-purpose flour
cups whole milk
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12
2
cups (about 6 ounces) shredded cheese (we use a variety of
Cheddar, Gruyère and Monterey Jack for ultimate creaminess
and flavor)
Sole with Lemon and Capers
A quick and impressive light meal – all made in your toaster oven.
¾
teaspoon kosher salt
dash hot sauce
Makes 2 servings
1½
cups prepared white-bread croutons
½
1
pound fillet of lemon sole (or other similar white fish)
tablespoon extra virgin olive oil
juice of ½ of a medium lemon (about 1 to 1½ tablespoons)
teaspoon grated lemon zest
1. Lightly coat a 9-inch square or round baking pan with cooking spray; reserve.
½
¼
2. Cook macaroni according to the package instructions. Drain pasta and rinse
under cold water. Toss with a small amount of oil to prevent sticking; reserve.
teaspoon kosher salt
pinch freshly ground black pepper
garlic cloves, smashed
cup halved grape tomatoes
tablespoons drained capers
chopped parsley, for garnish
3. Put a medium saucepan over medium heat and add the butter. Once melted, stir
in the flour until smooth. Continue to cook, constantly stirring, for about 2
minutes to cook the flour. While whisking, slowly add the milk to the butter/flour
mixture. Raise the heat slightly to bring the mixture to a boil, while stirring. Once
the mixture reaches a boil, reduce the heat to maintain a simmer, stirring so a
film does not form on the bottom of the pot. Cook until the mixture becomes
very thick, about 30 to 45 minutes. Once thickened, stir in the shredded cheeses
until sauce is smooth. Add the salt, hot sauce and then the macaroni, stirring to
combine. finally, stir in 1 cup of the croutons, and remove from heat.
2
½
2
1. Preheat the Compact Toaster Oven Broiler set to Bake at 400°f with the rack in
position C for 5 minutes. Line baking tray with aluminum foil.
2. Rinse and pat the fish dry. Drizzle with the olive oil, lemon juice, zest, salt and
pepper.
4. Preheat the Compact Toaster Oven Broiler set to Bake at 350°f with the rack in
position A for 5 minutes.
3. Place the seasoned fish on the baking pan, and then scatter the garlic, tomatoes
and capers around it.
5. Pour the macaroni and cheese into the prepared pan. Scatter the remaining
½ cup of croutons on the top and loosely cover with aluminum foil. Bake for 30
minutes. Carefully remove the foil and switch the oven to Broil and cook for an
additional 5 minutes to brown the top.
4. Bake until the fish is just cooked through, about 8 to 10 minutes, depending on
the thickness of the fish. (fish will be opaque and flake easily with fork.)
Nutritional information per serving:
5. Remove, garnish with parsley and serve immediately.
Calories 319 (44% from fat) • carb. 32g • pro. 12g • fat 15g • sat. fat 10g
• chol. 43mg • sod. 429mg • calc. 260mg • fiber 1g
Nutritional information per serving:
Calories 156 (53% from fat) • carb. 4g • pro. 15g • fat 9g • sat. fat 2g
• chol. 31mg • sod. 735mg • calc. 38mg • fiber 1g
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13
Baked Pork Chops with Hot Cherry Peppers
Chicken Parmesan
If spicy is not your thing, buy sweet cherry peppers instead of the hot
variety. You will still have that great vinegar tang, without the heat.
Panko-style breadcrumbs add texture and make a crisp crust, but feel free
to use regular seasoned breadcrumbs if that’s what you have on hand.
Makes 2 servings
Makes 2 to 4 servings
2
1
1
1
3
pork chops (each 1½-inches thick)
tablespoon vegetable oil
teaspoon kosher salt
teaspoon freshly ground black pepper
ounces hot cherry peppers (about 2 to 4 peppers), halved
2
8-ounce chicken breasts, pounded to ½-inch thickness
¼ to ½ teaspoon kosher salt
¼
1
1
2
teaspoon freshly ground black pepper
large egg
cup Italian-seasoned panko-style breadcrumbs
tablespoons grated Parmesan
cup prepared tomato or marinara sauce
ounces fresh mozzarella, sliced
2 to 3 garlic cloves, smashed
small onion, cut into ½-inch pieces
1
¼
3
1
tablespoon thinly sliced (chiffonade) basil (optional)
1. Preheat the Compact Toaster Oven Broiler set to Bake at 375°f with the rack in
position B for 5 minutes. Line the baking tray with foil.
1. Preheat the Compact Toaster Oven Broiler set to Bake at 425°f with the rack in
2. Pat chops dry with paper towels. Rub chops evenly with the oil, salt and pepper.
Lay the chops on the lined tray; surround with the cherry peppers, garlic and
onion.
position A for 5 minutes. Line the baking tray with aluminum foil.
2. Season the chicken breasts with the salt and pepper.
3. Bake for 20 to 25 minutes or until internal temperature is 145°f.
3. In shallow dish, lightly beat the egg. In another shallow dish, combine the
breadcrumbs and Parmesan.
Nutritional information per serving:
Calories 292 (42% from fat) • carb. 8g • pro. 35g • fat 14g • sat. fat 3g
• chol. 76mg • sod. 1146mg • calc. 35mg • fiber 3g
4. Dredge the chicken breasts in the egg, then in the breadcrumbs. Press the
chicken into the breadcrumbs to fully coat on both sides and shake off any
excess.
5. Place the chicken on the prepared pan and bake for 25 minutes. Carefully
remove from the oven, flip chicken and top each with even amounts of the
sauce, then mozzarella. Bake for 5 minutes, until the cheese is melted.
6. Garnish with basil, if desired, and serve.
Nutritional information per serving (based on 4 servings):
Calories 400 (44% from fat) • carb. 21g • pro. 35g • fat 19g • sat. fat 7g
• chol. 140mg • sod. 1148mg • calc. 235mg • fiber 1g
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14
California Sandwich
Hummus and Vegetable Sandwich
Using the freshest and highest quality ingredients that you can find
makes this sandwich shine.
This sandwich has it all and is packed with flavor – from the smooth and
nutty hummus to the tangy radishes – and healthy to boot!
Makes 2 sandwiches
Makes 2 sandwiches
2
slices whole-grain bread
2
slices whole-grain bread
2
teaspoons Dijon mustard
3 to 4 tablespoons hummus, homemade or purchased
4
½
ounces sliced turkey or chicken breast
avocado, pitted and sliced
2
4
small radishes, thinly sliced
slices plum tomato
4 to 6 slices plum tomato
¼
cup sprouts (alfalfa, broccoli, whatever is your favorite
and available)
tablespoons shredded carrots
4
2
slices cooked bacon
ounces Monterey Jack
2
1to1½ ounces sliced feta
1. Preheat the Compact Toaster Oven Broiler set to Bake at 400°f with the rack in
position B for 5 minutes. Line the baking tray with foil, if desired, and fit with the
broiling rack.
1. Preheat the Compact Toaster Oven Broiler set to Bake at 400°f with the rack in
position B for 5 minutes. Line the baking tray with foil, if desired, and fit with the
broiling rack.
2. While oven is heating, lay both pieces of bread on the prepared tray.
2. While oven is heating, lay both pieces of bread on the assembled tray.
3. Spread the Dijon evenly on the tops of the slices, and then evenly distribute the
remaining ingredients, in the order listed.
3. Spread the hummus evenly on the tops of both slices, and then evenly distribute
the remaining ingredients, in the order listed.
4. Put the sandwiches into the oven and cook on Bake for 5 minutes. Switch to
Broil and cook for an additional 2 minutes, or until the cheese is fully melted.
4. Put the sandwiches into the oven and cook on Bake for 5 minutes. Switch to
Broil and cook for an additional 2 minutes, or until the cheese is lightly browned.
5. Serve immediately.
5. Serve immediately.
Nutritional information per sandwich:
Nutritional information per sandwich:
Calories 356 (47% from fat) • carb. 20g • pro. 27g • fat 19g • sat. fat 7g
• chol. 65mg • sod. 1091mg • calc. 308mg • fiber 7g
Calories 187 (31% from fat) • carb. 26g • pro. 9g • fat 7g • sat. fat 3g
• chol. 13mg • sod. 465mg • calc. 192mg • fiber 5g
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15
Open-Faced Reuben
Pizza Bagels
A homemade version of the deli favorite. We also provide you with a very
simple recipe for a quick Russian dressing.
Whether it is an-after school snack or weekend lunch, there are few kids
who will not be excited about having pizza on a bagel.
Makes 2 sandwiches
Makes 2 servings
2
slices rye bread
1
bagel, halved
2
½
4
tablespoons Russian dressing*
cup sauerkraut, drained
ounces very thinly sliced corned beef
(or you may substitute pastrami if you prefer)
ounces sliced Swiss cheese (about 4 slices)
¼
2
2
cup pizza or marinara sauce
teaspoons grated Parmesan
ounces mozzarella, sliced
pinch kosher salt
3
1. Preheat the Compact Toaster Oven Broiler set to Bake at 400°f with the rack in
position C for 5 minutes. Line the baking tray with foil, if desired, and fit with the
broiling rack.
1. Preheat the Compact Toaster Oven Broiler set to Bake at 400°f with the rack in
position B for 5 minutes. Line the baking tray with foil, if desired, and fit oven
with the broiling rack.
2. While oven is heating, lay both bagel halves, cut side up, on the assembled tray.
2. While oven is heating, lay both pieces of bread on the assembled tray.
3. Evenly distribute the sauce and spread on top of each half, then top with the
Parmesan and the mozzarella.
3. Spread the Russian dressing evenly on the tops of both slices, and then evenly
distribute the remaining ingredients, in the order listed.
4. Put the assembled bagels into the oven and cook on Bake for 5 minutes. Switch
to Broil and cook for an additional minute, or until the cheese is fully melted and
lightly browned.
4. Put the sandwiches into the oven and cook on Bake for 5 minutes. Switch to
Broil and cook for an additional 2 minutes, or until the cheese is fully melted.
5. Serve immediately.
5. Serve immediately.
Nutritional information per serving:
*For a simple Russian dressing, put the following in a small bowl and stir until
fully combined:
Calories 260 (30% from fat) • carb. 32g • pro. 13g • fat 9g • sat. fat 5g
• chol. 23mg • sod. 563mg • calc. 230mg • fiber 2g
1
3
⁄
cup mayonnaise
2½
2
tablespoons ketchup
tablespoons relish
salt and pepper to taste
Nutritional information per sandwich:
Calories 456 (56% from fat) • carb. 24g • pro. 25g • fat 28g • sat. fat 12g
• chol. 94mg • sod. 1562mg • calc. 410mg • fiber 4g
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16
Bittersweet Espresso Brownies
Fall Fruit Cobbler
A sugary outside and a fudge-like interior make these the richest brownies.
Add a dollop of freshly whipped cream to top off
this delicious autumn treat.
Makes 16 brownies
Makes 8 to 10 servings
nonstick cooking spray
Filling:
¾
4
4
2
2
cup unsalted butter, cubed
ounces unsweetened chocolate, chopped
ounces bittersweet chocolate, chopped
tablespoons cocoa powder
teaspoons espresso powder
large eggs
nonstick cooking spray
pound pears, peeled, cored and cut into 1-inch pieces
pound apples, peeled, cored and cut into 1-inch pieces
¾
¾
½ to¾ pound Italian plums, pitted and cut into eighths
½
¼
¾
¼
cup granulated sugar
3
cup unbleached, all-purpose flour
teaspoon ground cinnamon
teaspoon grated orange zest
pinch kosher salt
1½
2
½
¾
cups granulated sugar
teaspoons pure vanilla extract
cup unbleached, all-purpose flour
teaspoon kosher salt
Topping:
1. Preheat the Compact Toaster Oven Broiler set to Bake at 350°f with the rack in
position A for 5 minutes. Lightly coat a 9-inch square baking pan with nonstick
cooking spray; line with parchment paper. Reserve.
1
cup plus 1 tablespoon unbleached, all-purpose flour
¼
¾
¼
¼
¼
¼
cup granulated sugar
teaspoon baking powder
teaspoon baking soda
teaspoon kosher salt
teaspoon ground cinnamon
teaspoon grated orange zest
tablespoons (1/2 stick) unsalted butter, cold, cut into small cubes
cup buttermilk*
2. Put the butter and chocolates into a heatproof bowl and place over a pot of
simmering water. Once they are almost completely melted, stir in cocoa powder
and espresso powder. Set aside to cool to room temperature.
3. Using a hand or stand mixer, beat eggs to break up and then gradually add the
sugar. Mix until light and thickened, about 1 to 2 minutes. Add vanilla; beat until
well combined.
4
2
3
⁄
4. Stir the flour and salt into the cooled chocolate mixture; mix until just
incorporated. fold the chocolate mixture into the egg mixture and stir until the
mixture is no longer streaky.
½
teaspoon pure vanilla extract
* If you don’t have buttermilk, you can add 2 teaspoons lemon juice or white vinegar
to enough milk to make 2 cup. Let stand 5 minutes; proceed with recipe.
⁄
3
5. Pour into prepared pan. Bake for about 22 to 25 minutes, or until edges are just
dry. These are the best after chilling overnight.
1. Preheat the Compact Toaster Oven Broiler set to Bake at 325°f with the rack in
position A for 5 minutes. Lightly and evenly coat a 9-inch round or square pan
with cooking spray.
Nutritional information per brownie:
Calories 249 (54% from fat) • carb. 28g • pro. 3g • fat 16g • sat. fat 9g
• chol. 57mg • sod. 87mg • calc. 12mg • fiber 2g
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17
2. Prepare the filling: Put the cut fruit in a large mixing bowl with the sugar, flour,
cinnamon, zest and salt. Mix ingredients very well. Pour into prepared pan. Bake
for 20 minutes (you want the fruit to be able to be pierced easily with the tip of a
paring knife, but not mushy).
3. While the filling is baking, prepare the topping: Put the flour, sugar, baking
powder, baking soda, salt, cinnamon and orange zest in the bowl of a food
processor fitted with the metal chopping blade. Process dry ingredients for 10
seconds. Add the cubed butter to the dry ingredients and pulse until mixture
resembles coarse crumbs. Combine the buttermilk and vanilla in a liquid
measuring cup. While pulsing, slowly add the buttermilk mixture to the dry
ingredients through the feed tube. Pulse until just combined. (This process can
also be done by hand. Put all dry ingredients into a large mixing bowl, or on a
parchment-lined work surface. Add the butter and either using your fingers or a
pastry blender, combine until the mixture resembles coarse crumbs. Make a well
in the dry/butter mixture and add the buttermilk/vanilla. Mix with hands or the
pastry blender until just combined.)
4. Remove fruit from oven. Scoop the cobbler batter evenly spaced over the fruit –
do leave some space in between each scoop. The batter will expand when
baked so it is not necessary to cover absolutely everything.
5. Bake for about 25 to 30 minutes, until top is a deep golden and baked through.
Nutritional information per serving (based on 10 servings):
Calories 211 (20% from fat) • carb. 40g • pro. 3g • fat 5g • sat. fat 3g
• chol. 13mg • sod. 95mg • calc. 37mg • fiber 3g
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18
BEFORE RETURNING YOUR CUISINART PRODUCT
WARRANTY
If your Cuisinart® Compact Toaster Oven Broiler should prove to be defective
within the warranty period, we will repair or, if we think necessary, replace it.
To obtain warranty service, please call our Consumer Service Center toll-free
at 1-800-726-0190 or write to: Cuisinart, 7811 North Glen Harbor Blvd,
Glendale, AZ 85307. To facilitate the speed and accuracy of your return,
enclose $10.00 for shipping and handling. (California residents need only
supply a proof of purchase and should call 1-800-726-0190 for shipping
instructions.) Please be sure to include your return address, description of
the product’s defect, product serial number, and any other information
pertinent to the return. Please pay by check or money order. 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
LIMITED THREE-YEAR WARRANTY
This warranty is available to consumers only. You are a consumer if you own
a
Cuisinart® Compact Toaster Oven Broiler that was purchased at retail for
personal, family or household use. Except as otherwise required under
applicable law, this warranty is not available to retailers or other commercial
purchasers or owners. We warrant that your Cuisinart® Compact 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.
efficient way to complete your product registration. However, product
registration 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.
not covered under warranty.
Your Cuisinart® Compact Toaster Oven Broiler has been manufactured
to the strictest specifications and has been designed for use only with
authorized accessories and replacement parts. This warranty expressly
excludes any defects or damages caused by accessories, replacement parts
or repair service other than those authorized by Cuisinart. This warranty does
not cover any damage caused by accident, misuse, shipment or other than
ordinary household use. This warranty excludes all incidental or consequential
damages. Some states do not allow the exclusion or limitation of these
damages, so these exclusions may not apply to you. You may also have
other rights, which vary from state to state.
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 that sells Cuisinart products
of the same type. The retail store shall then, according to its preference,
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 neither
of the above two options results 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 of nonconforming products under warranty. 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. Cuisinart
will be responsible for the cost of the repair, replacement, and shipping and
handling of such nonconforming products under warranty.
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 to
ensure that the product is still under warranty.
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19
Slow Cookers
Blenders
Griddlers
food
Processors
Rice Cookers
®
Discover the complete line of Cuisinart brand premier kitchen appliances
including food processors, mini food processors, hand mixers, blenders, toasters,
coffeemakers, cookware, ice cream makers and toaster ovens at
©2012 Cuisinart
150 Milford Road
East Windsor, NJ 08520
Printed in China
12CE125892
Any other trademarks or service marks of third parties referred to
herein are the trademarks or service marks of their respective owners.
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IB-11247
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