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4. 25 Roasted Whole 0020 yasli 26 Hoisin Glazed Cornish Hens 26 Brolled Beef 27 16 Pizza Basie Pizza DOUBIY EE 27 Gluten Free Pizza Dough 28 White Pizza with Olives Grape Tomatoes amp Bacon 28 IMAC Garlic 29 Sides Roasted Fennel with Orange amp Olives 30 Savory Stuffed Acorn Squash 30 Twice Baked Eet e 31 Mixed Root Vegetable Roast 32 Bread Dessert Bultery Dinner RONS me 32 Bittersweet Espresso Brownies with Ganache 33 Strawberry Rhubarb Crisp 34 Roasted Pineapple 34 Blueberry Crumb Cake This moist cake makes for the perfect hostess gift it is beautiful when sliced Makes one 9 inch cake 12 servings Nonstick cooking spray Crumb topping 3 4 cup unbleached all purpose flour 1 4 cup packed light brown sugar 1 4 cup granulated sugar 1 teaspoon ground cinnamon Pinch kosher salt 1 2 teaspoon pure vanilla extract 6 tablespoons unsalted butter melted and slig
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21. Note Potatoes may be prepared a day ahead through step 3 Cover and refrigerate Bring to room temperature before baking Do not toss the potato skin tops They can be used for our to die for Potato Skins on page 20 Nutritional information per potato Calories 271 38 from fat carb 38g pro 5g fat 11g sat fat 7g chol 29mg sod 309mg calc 53mg fiber 5g Mixed Root Vegetable Roast The list of vegetables is merely a suggestion choose a colorful variety from whatever is available Makes 6 servings garlic cloves smashed large red onion cut on the root into 6 wedges medium to large fennel bulb cut into 1 2 inch slices medium beet scrubbed and cut into 12 to 1 inch pieces medium to large turnip peeled and cut into 1 2 to 1 inch pieces small to medium sweet potato peeled and cut into 1 2 to 1 inch pieces small red potatoes quartered cup Brussels sprouts halved sprigs fresh rosemary sprigs fresh thyme tablespoons olive oil teaspoon kosher salt teaspoon freshly ground black pepper Set the oven to Roast at 450 F for 25 minutes with the rack in position 2 Line the baking pan with foil While the oven is preheating gently toss all of the ingredients into a large bowl to coat with the olive oil salt and pepper Transfer to the prepared baking pan Once preheated place the pan into the oven Bake for the allotted time or until the vegetables are browned and ten
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27. pork roast 3 to 4 pounds Marinade N a sch G garlic cloves tablespoon fresh rosemary tablespoon fresh sage tablespoon Dijon mustard teaspoon kosher salt plus more for sprinkling teaspoon freshly ground pepper plus more for sprinkling tablespoons extra virgin olive oil Dissolve salt and sugar with the water by whisking in a large mixing bowl that will fit into your refrigerator Submerge the roast in the brine solution and refrigerate up to 4 hours While roast is soaking prepare the marinade Place the metal chopping blade into the Cuisinart Food Processor With the machine running drop the garlic through the feed tube and run until finely chopped Add the rosemary and sage and pulse until chopped Add the mustard salt and pepper Turn the processor on and while running pour the olive oil through the feed tube Reserve until ready to use Once the roast has soaked remove from brine rinse and pat dry with paper towels Sprinkle the roast all over with kosher salt and freshly ground pepper Evenly rub the marinade all over the roast and allow to stand at room temperature for 30 minutes 4 Tie the roast evenly with butcher s twine for even roasting and fit onto the spit Secure well with the skewers 5 Adjust the rack to position 1 and place the baking pan on top of it Fit the spit into the oven and set to the Meat setting on the Rotisserie function at 425 F for 60 minutes The internal
28. reserve Prepare the topping Put all the topping ingredients except the butter into a mixing bowl and combine Add the butter and either with a pastry blender or with your fingers work the butter into the dry ingredients Once the butter is evenly distributed sprinkle over the top of the filling Adjust the rack to position 2 Set the oven to Bake at 350 F for 30 minutes Once the oven is preheated bake the crisp for the allotted time or until the filling is bubbling and the top is browned Remove and allow to cool for a few minutes before serving This is delicious when paired with freshly whipped cream or vanilla ice cream Nutritional information per serving Calories 301 27 from fat carb 540 pro 3g fat 9g sat fat 5g e chol 23mg sod 92mg calc 57mg fiber 3g Roasted Pineapple This can be the base for a variety of desserts Our favorites are topped with vanilla ice cream chopped nuts or toasted coconut 1 whole pineapple trimmed and peeled 1 tablespoon unsalted butter softened 2 teaspoons granulated sugar 1 2 teaspoon ground cinnamon 1to2 pinches kosher salt Fit the pineapple onto the spit Secure ends with the skewers Brush the pineapple with the softened butter and evenly coat with the remaining ingredients Adjust the rack to position 1 and place the baking pan on top of it Fit the spit into the oven and set to the Custom setting on the Rotisserie function at 400 F for 40 m
29. so you may not always see all of the heaters glowing red For some functions the heaters are programmed to run at a lower power and they will not glow as bright red as the other heaters For example the Bagel function uses full power on the top heaters and half power on the bottom heaters 14 CLEANING AND MAINTENANCE Always allow the oven to cool completely before cleaning ls 2 Always unplug the oven from the electrical outlet Do not use abrasive cleaners as they will damage the finish Simply wipe the exterior with a clean damp cloth and dry thoroughly Apply the cleaning agent to a cloth not to the toaster oven before cleaning 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 metal scouring pads on interior of oven To remove crumbs slide out the crumb tray and discard crumbs Wipe clean and replace To remove baked on grease soak the tray in hot sudsy water with nonabrasive cleaners Never operate the oven without the crumb tray in place Wire rack baking drip pan broiling rack spit skevvers and crumb tray should be hand washed in hot sudsy water or use a nylon scouring pad or nylon brush To extend the life of your accessories we do not recommend that these be placed in the dishwasher Never wrap the cord around the outside of the oven Use
30. BEFORE YOU TURN YOUR OVEN ON THE EXTERIOR WALLS GET VERY HOT WHEN IN USE KEEP OUT OF REACH OF CHILDREN TABLE OF CONTENTS important ele ea sor icg quoi dor d cR eo edd rk ees bes Qr wes 2 Unpacking INSIMUICHIONS 22s 302 308 a RUPEE QULA EUR a 3 Before the First Use a dox 293 dor at cog Vd Oan CR door ed Vor 3 Features and Benefits EE 4 Getting to Know Your Control Panel 5 SSL TOU DIOC seda eri dci p aub uman 6 Oven Rack Position Guide 6 Ove FUNCIONS uu l iu derit qup au accede an dk od b b tera db ard Qu eae 7 C lt a n d s Re aa mamo a R 9 Cleaning and Maintenance 14 EEN 15 nire asa 16 FEATURES AND BENEFITS 1 Blue Backlit LCD Digital Display Shows selected function shade setting temperature and cooking time Includes PREHEAT and READY readouts Selector Dial Button Lets you choose cooking functions and set baking time clock temperature and toast shade Convection Button Conv Starts convection fan for most cooking functions Rotisserie Button Rotis Activates rotisserie function options Start Stop Button Starts or stops a cooking function It also activates the oven when it is in the dormant mode plugged in but not lit Front Pull Out Crumb Tray The crumb tray slides out from the
31. Lightly butter a 9 inch round baking pan Punch down the dough and divide into 12 equal pieces about 172 to 134 ounces each Roll into smooth rounds and arrange in the prepared pan Cover with plastic wrap and let rise until doubled in size about 30 to 40 minutes Adjust the rack to position 2 Set the oven to Bake with Convection at 375 F for 15 minutes While the oven is heating melt the remaining tablespoon of butter and combine with the remaining tablespoon of milk in a small bowl Gently brush the tops of the rolls with butter milk mixture Once preheated put pan into the oven and bake rolls for the allotted time or until golden brown and an internal temperature of 190 F is reached Remove rolls from the pan and cool slightly before serving Nutritional information per roll Calories 183 35 from fat carb 26g pro 40 fat 7g sat fat 5g e chol 34mg sod 153mg calc 13mg fiber 1g Bittersweet Espresso Brownies with Ganache Whether topped with our indulgent Ganache or not these sinful brownies are impossible to resist Makes 16 brownies Brownies Nonstick cooking spray 3 4 cup 172 sticks unsalted butter cubed 4 ounces unsweetened chocolate chopped 4 ounces bittersweet chocolate chopped 2 tablespoons cocoa powder 2 teaspoons espresso powder cup unbleached all purpose flour 33 3 4 teaspoon kosher salt 3 large eggs 1 cups granulated sugar 2 teaspoons pure vanilla extr
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33. 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 UNPACKING INSTRUCTIONS 1 Place the box on a large sturdy flat surface 2 Open the box and remove the instruction book and any other literature 3 Lift the packing materials oven and accessories out of the box 4 Remove all other parts packed in pulp mold and remove packing materials surrounding those parts Be sure to check all packing materials for all parts listed in the Features and Benefits section on page 4 before discarding 5 Remove any protective or promotional labels from your oven and other parts FOR HOUSEHOLD USE ONLY SAVE THESE INSTRUCTIONS BEFORE THE FIRST USE Before using your Cuisinart Rotisserie Convection Toaster Oven for the first time remove any dust from shipping by wiping the base cover and controls with a damp cloth Be sure to thoroughly clean all accessories before first use The oven rack baking pan broiling rack the rotisserie spit and crumb tray should be hand washed in hot sudsy water Be sure to thoroughly clean all accessories before each use Before using your Cuisinart Rotisserie Convection Toaster Oven make sure it is 2 to 4 inches away from the wall or from any items on the countertop Do not use on heat sensitive surfaces DO NOT STORE ITEMS ON TOP OF THE OVEN IF YOU DO REMOVE THEM
34. and always have the baking pan in place to catch any grease Press the Rotisserie button Rotis Select either Chicken Duck Meat or Custom by turning the Selector dial and then pressing the dial Bake temperature will flash Turn Selector dial to select the temperature and press Time will flash Turn the dial to adjust the time and press Convection is preset in all Rotisserie settings It can be turned off at any time before or after you press Start Stop by pressing the Conv button Press Start Stop to begin the cooking cycle and the timer will begin counting down LEFT instruction on how to attach and truss poultry see b following page Be sure to position the spit correctly inside the oven The right side has 1 notch and a slightly rounded tip The left side has 2 notches and a flat end Once the spit is inserted into the oven press Start Stop ON ROTISSERIE CHICKEN Insert the food on rotisserie spit into the oven before selecting the Rotisserie function For Note that for each type of food Chicken Duck or Meat the oven has a specialized cooking program For the first 10 minutes of every cycle all 4 heating elements will turn on for rapid preheating After 10 minutes and for remainder of the cycle only the top 2 heating elements will be cycling on and off according to the program to maintain the set oven temperature and cook the rotisserie food to perfection During the final phase of the programs for Chicke
35. at different angles to hold the food more firmly Fig 2 3 Next install the fixing screws to secure the meat or poultry to the rotisserie spit There are different methods of trussing but all aim to achieve the same results Tuck the wings underneath the chicken to secure them For trussing use a length of butcher s twine that is approximately 4 or 5 times the length of the chicken Place the middle of the twine under the tail bring both sides up and cross over the top of the tail Wrap ends of the twine around the end of each drumstick and pull to draw the legs together crossing ends over each other again Turn the bird over Pull ends of twine up over the thighs and wrap around the upper wings catching the tips of the wings in the loop The twine is wrapped around the wing close to the body and then both ends are brought to the upper side If there is a flap of skin at the neck it is folded up and the two ends of twine are tied over it Brining Brining leaner cuts of meat such as poultry turkey and pork in a saltwater solution produces juicier roasts The difference between brined and non brined meats is very noticeable If you have the time it is definitely recommended The rule to follow is to use a cup of table salt or 172 cups kosher salt for every gallon of water Or for smaller cuts of meat 1 2 cup kosher salt for every quart of water Simply mix salt and water together Place item to be brined in a non reac
36. cheese and chopped broccoli to salsa and sliced avocado Makes 6 servings 6 medium russet potatoes scrubbed 1 2 teaspoons olive oil 1 4 cup plus 2 tablespoons whole milk 4 tablespoons unsalted butter cut into 1 inch pieces 1 4 cup cr me fraiche 2 tablespoons chopped fresh chives 3 4 teaspoon kosher salt 1 2 teaspoon freshly ground black pepper 1 Adjust the rack to position 3 Set the oven to Convection Bake at 400 F for 40 minutes 2 Using the tines of a fork evenly prick each potato 6 to 8 times on all 31 sides of the potatoes Divide the oil evenly over the potatoes and rub into the skins Once oven is preheated place the potatoes directly on the rack and bake for allotted time or until cooked through Remove and set aside until potatoes are cool enough to handle Line the baking pan with foil and set aside Slice off the top quarter of each potato and scoop out the warm cooked flesh into a large bowl leaving an Ys inch thick border of shell To the potato flesh add the milk and butter Using a potato masher mix together until smooth Add the creme fraiche chives pepper and salt Continue to mash until completely combined Divide the potato mixture evenly to fill all the shells Set the oven to Bake with Convection at 350 F for 25 minutes Set the filled potatoes on the prepared baking pan and place into the oven still in position 3 Bake for the allotted time or until the tops are golden
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41. finish cooking for the allotted time or until the juices run clear when the thigh is pierced internal temperature should be 165 F in the breast and 170 F in the thigh It may take more or less time depending on the size of the duck Using the rotisserie grip remove the duck from the oven Allow to rest for at least 5 to 10 minutes before carving NOTE Scoring and pricking the duck releases the fat renderings result ing in the crispiest skin Nutritional information per serving based on 6 servings Calories 157 49 from fat carb 10 pro 18g fat 8g sat fat 3g e chol 78mg sod 645mg calc 12mg fiber Og Ginger Glazed Duck This recipe is a nod to the traditional Asian flavors that are common when preparing duck Makes 4 to 6 servings Marinade cup chicken broth low sodium 1 2 cup soy sauce reduced sodium 1 1 inch piece fresh ginger peeled and thinly sliced 2 garlic cloves thinly sliced 1 tablespoon light brown sugar 1 whole star anise tablespoon black peppercorns whole duck 372 to 4 pounds Mix all of the marinade ingredients together in a small mixing bowl Put the duck in a 2 gallon sealable plastic bag and pour the marinade over the duck Seal and refrigerate for a minimum of 2 hours up to 4 hours Once the duck has marinated remove and allow any excess marinade to drain off Score the breasts in a crosshatch manner cutting through the skin and fat but not into the f
42. front of the Rotisserie Convection Toaster Oven for easy cleaning Easy Clean Interior The sides of the oven are specially coated making it easier to wipe and clean the interior of the oven Wire Rack Your oven includes one cooking rack There are four positions to insert the rack into the oven The upper and middle positions have a stop feature so the rack stops halfway out of the oven The rack can be removed by lifting the front of the rack and sliding it out Baking Drip Pan A baking drip pan is included for your convenience Use with the broiling pan when broiling Use alone when baking or roasting Broiling Rack Fits into the baking drip pan to use when broiling Rotisserie Spit Food item for rotisserie should be put onto the rotisserie spit 12 Rotisserie Skewers The rotisserie skewers can be used for larger items such as chicken or large pieces of meat The skewers secure the food item into position 13 Handgrip To be used for removing rotisserie items from the oven 14 Rotisserie Sockets The rotisserie sockets are located on the left and right wall in the center of the oven The spit fits into these sockets 15 Cord Storage not shown Takes up excess cord and keeps countertop neat 16 BPA Free not shown All materials that come in contact with food are BPA free 13 14 10 RIGHT 4 E 1 k 8 Broiling Rack Handgrip Wire Rack B gt 11and12 I SEEMS
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44. of a large bowl with olive oil Add dough turn to coat in oil and cover bowl with plastic wrap Let rise in a warm draft free place for about 1 hour dough should double in size Place dough on a lightly floured surface and gently fold over to punch down Form into desired crust size s as directed by recipe Nutritional information per serving based on 12 servings for 2 pies Calories 114 996 from fat carb 23g pro 3g fat 1g sat fat Og e chol Og sod 286mg calc 1mg fiber 1g Gluten Free Pizza Dough Finally Pizza that folks with allergies can cheer about Makes about 1 pound dough about two 10 inch crusts cup tapioca flour cup white rice flour plus additional for dusting and rolling cup quinoa flour cup arrowroot flour teaspoon xanthan gum teaspoon kosher salt teaspoons granulated sugar cup rice milk cup water tablespoons extra virgin olive oil Extra rice flour for dusting and rolling Put the flours xanthan gum salt and sugar into the bowl of a Cuisinart Stand Mixer fitted with the dough hook Mix on speed 3 to combine Stir the rice milk water and olive oil together in a liquid measuring cup With the stand mixer running on speed 3 slowly add the liquid ingredients Once a dough ball is formed knead the dough for about 1 to 2 minutes between speeds 4 and 5 Should dough seem dry add 1 tablespoon of additional water to the bowl at a time while mixing until the doug
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46. or other fruit with citric acid may damage the finish of the baking pan 50 when cooking such foods we suggest that you line the pan with baking parchment paper or aluminum foil Be sure to keep an eye on food items can get dark quickly while broiling ROAST Adjust rack to position 1 or 2 Turn Selector dial to Roast and press Roast temperature will flash Turn the dial to select the temperature and press Time will flash Turn the Selector dial to adjust time and press Start Stop to allow the oven to preheat display will read PREHEAT 10 When oven reaches set temperature the oven will beep and display will read READY Put food in the oven The timer will begin counting down It will beep again when cooking time has expired The oven will shut off and the display will revert to the clock Convection can be selected at any time before or after you press Start Stop Roast Tips Convection works well with Roast roasting time is cut significantly and results in meat and poultry that are browned and crispy with juicy interiors Dress up vegetables by roasting them As they caramelize they become sweet and delicious Foods that contain orange lemon or other fruit with citric acid may damage the finish of the baking pan So when cooking such foods we suggest that you line the pan with baking parchment paper or aluminum foil PIZZA Adjust rack to position 3 Turn Selector dial to Pizza and press gt Pizza tempe
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48. 0 726 0190 or write to Cuisinart 7475 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 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 not covered under warranty Your Cuisinart Rotisserie Convection Toaster Oven has been manufactured to the strictest specifications and has been designed for use only in 120 volt outlets and 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 Yo
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55. Cuisinart INSTRUCTION AND RECIPE BOOKLET Rotisserie Convection Toaster Oven TOB 200 IMPORTANT SAFEGUARDS When using an electrical appliance basic safety precautions should always be followed including the following 1 2 10 11 12 13 14 Read all instructions UNPLUG FROM OUTLET WHEN NOT IN USE before putting on or taking off parts and before cleaning Allow to cool before cleaning or handling Do not touch hot surfaces Use handles or knobs To protect against electrical shock do not immerse cord or plug or place any part of the oven in water or other liquids See instructions for cleaning on page 14 Close supervision is necessary when any appliance is used by or near children Do not operate any appliance with a damaged cord or plug or after the appliance has malfunctioned or has been dropped or damaged in any way or is not operating properly Return the oven to the nearest Cuisinart Repair Center for examination repair or mechanical or electrical adjustment The use of accessory attachments not recommended by Cuisinart may cause injury Do not use outdoors Do not let cord hang over the edge of the table or countertop where it could be pulled on inadvertently by children or pets Do not let cord touch hot surfaces which could damage it Do not place oven on or near a hot gas or electric burner or in a heated oven Do not use this oven for anything other than its
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60. Rotisserie Spit amp Skewers Baking Drip Pan a P o N Getting to Know Your Control Panel LCD Display The large blue backlit LCD screen is easy to read and clearly displays the function time temperature and toast shade you have selected When oven is plugged in and not in use clock will be displayed Selector Dial Button Use to select cook function change preset time or temperature and choose toast shade Turn selector dial to scroll through functions time and temperature Press the dial to select desired option Convection The Conv button can be pressed at any time to add convection technology to most of the cooking func tions Convection provides faster and more even baking and cooking Rotisserie The Rotis button can be pressed to scroll through options Chicken Duck Meat and Custom Start Stop Press to start oven after selecting function temperature and time Press to stop any cooking function Set Your Clock Plug the oven into a 120 volt AC outlet The LCD display will be illuminated blue Clock will read 12 00 To set clock press and hold the Selector button until the time starts flashing Turn the Selector dial to set hour and then press it to select To select PM scroll through past 11 until PM displays Turn the dial for minutes and then press to set Oven Sounds You have the option of turning off the beeping sounds or making the beeps louder To change the beep setting press t
61. ach along with the salt and pepper Saut until just wilted but still bright green Remove and cool slightly Stretch or roll the dough to a 10 or 12 inch round and fit onto an oiled pizza screen or into the provided baking pan oiled Brush the top of the dough with the olive oil and then spread the sauce across the surface leaving about 1 inch around the edges for a crust Evenly distribute the saut ed spinach and garlic and then top with the mozzarella and crushed red pepper if using Adjust the rack to position 3 Set to Pizza 12 inch fresh at 450 F for 14 minutes Once the oven is preheated slide pizza into the oven Check a few minutes before cooking time is finished so that the pizza is not too dark Slice and serve Nutritional information per serving Calories 196 32 from fat carb 250 pro 8g fat 7g sat fat 2g e chol 9mg sod 468mg calc 49mg fiber 1g Roasted Fennel with Orange amp Olives The sweetness of tender roasted fennel is complemented with orange zest and briny oil cured olives in this dish which tastes equally delicious served warm cold or at room temperature Makes 2 cups medium to large fennel bulb about 1 to 1 pounds total trimmed and cut into 14 inch slices tablespoon olive oil teaspoon kosher salt teaspoon freshly ground black pepper cup chicken broth low sodium tablespoons white wine cup oil cured black olives pitted and halved teaspoon grated
62. act Ganache 2 ounces bittersweet chocolate roughly chopped 1 2 teaspoon espresso powder Pinch kosher salt 1 4 cup heavy cream 1 Lightly coat a 9 inch square baking pan with nonstick cooking spray and line with parchment paper Put the butter and both chocolates into a heatproof bowl and place over a pot of simmering water Once the butter chocolate mixture is almost completely melted stir in cocoa powder and espresso powder Once chocolate is completely melted stir in flour and salt set aside to cool to room temperature Using a Cuisinart Hand Mixer fitted with the mixing beaters beat the eggs to break them slightly then gradually add the sugar Mix until light and thickened about 1 to 2 minutes Add vanilla and beat until well combined Fold the cooled chocolate mixture into the egg mixture until the batter is no longer streaky Pour the batter into prepared pan Tap pan on the counter a few times to remove any air bubbles Adjust the rack to position 2 Set the oven to Bake with Convection at 350 F for 20 minutes Once preheated place the pan in the oven and bake for the allotted time or until edges are just dry Cool completely and chill in the refrigerator overnight before frosting To make Ganache Put the chopped chocolate espresso powder and salt in a small heatproof mixing bowl Set aside Put the cream in a small saucepan and bring to just a boil Once heated pour over chocolate mixture and allow t
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64. der Iransfer to a platter and serve 32 Nutritional information per serving Calories 147 42 from fat carb 20g pro 3g fat 7g sat fat 1g e chol Omg sod 244mg calc 40mg fiber 40 Buttery Dinner Rolls After your first bite you will never go back to store bought rolls again Makes 12 rolls 75 whole milk plus 1 tablespoon for brushing 6 tablespoons unsalted butter plus 1 tablespoon for brushing 3 tablespoons granulated sugar 134 teaspoons active dry yeast 3 tablespoons warm water 105 F 110 F 3 cups bread flour 3 4 teaspoon kosher salt 1 egg lightly beaten 1 In a small saucepan combine the milk butter and sugar Warm over low heat until the butter is melted Remove from heat and set aside until cooled to room temperature 2 Dissolve the yeast in the warm water in a large measuring cup Let stand 5 minutes or until mixture is foamy Put the flour and salt in the work bowl of a Cuisinart Food Processor fitted with the dough or metal chopping blade and process for 10 seconds Add the melted butter mixture and egg to the yeast water mixture With the machine running slowly add the liquids through the feed tube and process until a dough ball forms Continue processing for 45 seconds to knead the dough Shape the dough into a smooth ball put it in a clean mixing bowl and cover with plastic wrap Let rise in a warm place until the dough has doubled in size about 60 minutes
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68. e 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 BEFORE RETURNING YOUR CUISINART PRODUCT If your Cuisinart Rotisserie Convection Toaster Oven 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 80
69. e the baking pan with foil and put the squash halves cut side up on top Brush the inside of each squash with oil about 1 2 teaspoon per half and sprinkle each with salt and pepper about a pinch per half Bake in the preheated oven for the allotted time or until the flesh of the squash is just fork tender Remove and set aside While squash is baking put the remaining olive oil in a saut pan set over medium heat Once hot add the shallot and saut until softened about 5 minutes Add the couscous chickpeas cumin cinnamon and remaining salt and pepper Saut for about 1 to 2 minutes to toast the couscous Add the broth and increase heat to bring the liquid to a strong simmer Once simmering cook partially covered stirring occasionally for about 10 to 15 minutes until almost all the liquid is absorbed by the couscous and the filling has a creamy consistency Remove the pan from the heat stir in the apricots and pistachios and cover Let sit for 5 minutes 4 Evenly divide the couscous mixture among the squash halves Return squash to the oven and bake at 350 F for 10 minutes or until just golden on top Nutritional information per serving Calories 388 16 from fat carb 720 pro 110 fat 8g sat fat 1g e chol 14mg sod 618mg calc 108mg fiber 8g Twice Baked Potatoes Here we give you the groundwork for the classic twice baked potato but you can top them with just about anything from shredded
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73. edges 20 Nutritional information per serving based on 10 servings Calories 168 50 from fat carb 14g pro 7g fat 9g sat fat 4g e chol 15g sod 345mg calc 166mg fiber 2g Potato Skins We use the leftover potato skin tops from our Twice Baked Potatoes on page 31 but if you want to skip that and go straight to the skins bake the potatoes as instructed in the first step of the Twice Baked Potatoes and then reserve those for another use Makes 6 servings 6 2 Ba potato skin tops from Twice Baked Potatoes page 31 tablespoons unsalted butter melted and kept warm Pinch kosher salt Pinch freshly ground black pepper cup shredded Cheddar slices bacon cooked and crumbled Sour cream to taste tablespoons chopped chives Line the baking pan with foil Set the potato skins on the prepared baking pan and brush the tops of with the melted butter and season with salt and pepper Evenly distribute the cheese on top of each half and then top with the bacon Adjust the rack to position 4 and place the potatoes in the oven Set to Broil for 8 minutes Allow to cook until cheese is melted and just browned Top with the sour cream and chopped chives Serve immediately Nutritional information per serving Calories 293 5696 from fat carb 21g pro 120 fat 18g sat fat 11g e chol 55mg sod 313mg calc 254mg fiber 3g Classic Herb Roasted Chicken A combination of d
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78. g dish with nonstick cooking spray Reserve 2 Fit a Cuisinart Food Processor with the metal chopping blade With the machine running first drop the cheese through the feed tube and Nutritional information per serving Ge process until finely chopped Add the garlic and shallot to finely chop Calories 101 67 from fat carb 7g pro 1g fat 7g sat fat 5g Add the cream cheese and heavy cream process until creamy and chor 20mg 500 89mg calc Omg s Tiber 0g smooth Crumble the spinach over the cream cheese mixture Add half Extra dough can be stored in the refrigerator for up to 1 week and in the of the Gorgonzola and pulse about 10 times or until well blended freezer for up to 2 months Scrape the work bowl Add the reserved artichoke hearts and crushed red pepper pulse another 10 times Transfer the mixture to the prepared dish and then top with the remaining Gorgonzola Spinach Gorgonzola amp Artichoke Dip 3 Adjust the rack to position 2 Set the oven to Bake at 375 for 25 minutes Once preheated put the filled dish into the oven and bake for n the allotted time or until just browned on top Hot out of the oven serve this timeless dip with crusty bread or alongside a basket of pita chips 4 Serve immediately Nutritional information per serving 4 cup Makes about 6 cups Calories 90 79 from fat carb 3g pro 40 e fat 7g sat fat 5g chol 22mg sod 243mg Nonstick cooking sp
79. g down It will beep again when cooking time has expired The oven will shut off and the display will revert to the clock Bake Tips Select Bake for more delicate baked goods like custards lighter cakes and eggs Select Convection Bake for most other baked goods that require even browning like scones cookies and bread When using Convection cooking times may need to be reduced start checking foods about 5 to 10 minutes before the recommended conventional cooking time Foods that contain orange lemon or other fruit with citric acid may damage the finish of the baking pan So when cooking such foods we suggest that you line the pan with baking parchment paper or aluminum foil BROIL Adjust rack to position 4 Turn Selector dial to Broil and press BROIL Broil temperature is fixed at 500 F It cannot be changed Time will flash Turn the selector dial to adjust time and press Convection can be selected at any time before or after you press Start Stop Put food in oven and press Start Stop to begin broiling There is no preheat during the Broil function The timer will begin counting down It will beep again when cooking time has expired The oven will turn off and the display will revert to the clock Broil Tips Use regular Broil for top browning casseroles sandwiches etc Adding Convection is best for meats and fish For best results use the provided broiling rack nested in the baking pan Foods that contain orange lemon
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81. h ball is able to clean the sides of the bowl Be sure the water is fully incorporated before adding the next tablespoon alternatively should the dough be too sticky add white rice flour 1 tablespoon at a 28 3 4 time until dough reaches a smooth consistency When ready to roll dust a large surface with rice flour Divide the dough into 2 equal pieces Roll dough out into about a 10 inch circle Liberally dust a pizza peel with or the bottom of a sheet tray with rice flour Transfer pizza dough to well floured surface and add desired pizza toppings before baking Nutritional information per serving based on 12 servings total for 2 crusts Calories 114 22 from fat carb 22g pro 9g fat 3g sat fat Og e chol Omg sod 209mg calc 23 mg fiber 1g VVhite Pizza vvith Olives Grape Tomatoes amp Bacon If you are averse to ricotta replace it with 3 cup of pizza sauce either way the toppings will be sure to please Makes one 10 to 12 inch pizza 1 2 recipe Basic or Gluten Free Pizza Dough preceded recipes 11 2 teaspoons olive oil 1 4 cup ricotta strained if especially wet 1 garlic clove finely chopped 1 4 teaspoon kosher salt Pinch freshly ground black pepper 1 2 cup pitted kalamata olives 1 2 cup grape tomatoes halved 1 4 cup grated or shredded Pecorino Romano 4 slices bacon cooked and crumbled 6 Pinch crushed red pepper optional Medium to large fresh basil leaves
82. he ROTIS button and the Conv button simultaneously for two seconds The number 1 default setting will display To deactivate all beeps turn the Selector dial to 0 zero then press Selector button to hold this setting To change the beeps to a louder sound turn the dial to 2 then press the button to hold this setting If you unplug the oven all beeps will go back to the default 1 setting OVEN RACK POSITION GUIDE All our recipes give you step by step directions and indicate where to Baking and roasting Use rack in position 1 or 2 position the oven rack for best results Please refer to the diagrams Toasting Toasting should always be done in position 3 WARNING below Placing the rack in position 1 or 4 while toasting may result in a fire Pizza Rack should always be in position 3 Broiling Use rack in position 4 Position 1 Position 2 Position 3 Position 4 Crumb Tray The crumb tray is located in the front of the toaster oven It can easily be removed for cleaning with its built in pull out handle The crumb tray should never be covered with foil OVEN FUNCTIONS Toasting functions All toasting functions offer a built in defrost option Turn the Selector dial to select the snowflake Se for toasting frozen items Rack Position Preset Shade Shade Range Possible slices Cooking functions Below is a guide to the cooking functions For more detailed information about each function see pages 9 12 Cooking Rac
83. htly cooled Cake batter 173 cups unbleached all purpose flour 94 teaspoon baking soda Va teaspoon kosher salt 73 cup unsalted butter cut into 1 inch pieces and room temperature Vo cup plus 3 tablespoons granulated sugar 1 large egg Y teaspoon pure vanilla extract 73 cup buttermilk 1 cup fresh blueberries 1 Lightly coat a 9 inch square baking pan with nonstick cooking spray Reserve 2 Prepare crumb topping Put the dry ingredients of the crumb topping into a small bovvl VVhisk to combine Add the vanilla and melted butter 14 and stir with a fork or use your fingers to bring together into large clumps Reserve Prepare cake batter In a small bowl whisk together the flour baking soda and salt Reserve Put the butter and sugar in a medium bowl and mix with a Cuisinart Hand Mixer fitted with the mixing beaters until light and fluffy about 1 minute Add the egg and vanilla and beat until fully combined Add 73 of the dry ingredients and stir until almost incorporated Follow with 1 2 of the buttermilk and then alternate in that pattern ending with the dry ingredients until mixture is just combined Spread the batter into the prepared pan Make a layer of the blueberries on top of the batter slightly pressing them down so that they are still showing Cover evenly with the reserved crumb topping 5 Adjust the rack to position 2 Set the oven to Bake with Convection at 350 F for 25 minutes Once
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86. ierced internal temperature should be 165F in the breast and 170F in the thigh It may take more or less time depending on the size of the chicken Using the rotisserie grip remove the chicken from the oven Allow to rest for at least 5 to 10 minutes before carving Nutritional information per serving based on 6 servings Calories 210 42 from fat carb 8g pro 23g fat 10g sat fat 20 chol 80mg sod 668mg calc 28mg fiber 10 Roasted Simple Duck The rotisserie makes for a simple easy way to roast a whole duck ensuring a crispy exterior and juicy meat Makes 4 to 6 servings 1 whole duck 372 to 4 pounds wings removed 1 tablespoon olive oil 117 teaspoons kosher salt Vo teaspoon freshly ground black pepper 1 Coat the duck with the olive oil and then rub with the salt and pepper Score the breasts in a crosshatch manner cutting through the skin and fat but not into the flesh Prick the duck all over with the tip of a paring knife Truss the duck well with butcher s twine and then fit onto the spit Secure well with the skewers 2 Adjust the rack to position 1 and place the baking pan on top of it Fit 22 the spit into the oven and set to the Duck setting on the Rotisserie function at 325 F for 90 minutes After 40 minutes of cooking open the door of the oven and while the duck is turning carefully prick the duck all over with the tip of a paring knife Close the door and let the duck
87. ine and then fit both onto the spit so they are evenly positioned in the middle of the spit Secure well with the skewers Adjust the rack to position 1 and place the baking pan on top of it Fit the spit into the oven and set to the Custom setting on the Rotisserie function using Convection at 425 F for 40 minutes Hens are cooked when the juices run clear when the thighs are pierced with the tip of a knife Nutritional information per serving based on 4 servings Calories 268 1396 from fat carb 34 pro 250 e fat 4g sat fat 1g chol 104mg e sod 1052mg calc 17mg Broiled Beef Burgers A good burger doesn t need much fuss as long as you have good quality meat To turn these into cheeseburgers a minute or so before the burgers are cooked top with a slice of your favorite cheese and allow to broil for an additional minute or until cheese is melted and browned Makes 4 burgers 172 pounds ground beef 2 tablespoons olive oil 1 2 teaspoons kosher salt Y teaspoon freshly ground black pepper Vo teaspoon garlic powder Divide the ground beef and form into 4 burgers 6 ounces each be sure not to overwork the meat or the burgers will be tough Coat each with olive oil and then sprinkle both sides with the salt pepper and garlic powder Adjust the rack to position 4 Set the burgers on the broiling rack fitted into the baking pan Set oven to Broil with Convection for 12 minutes Se
88. ining olive oil on the outside of the first and sprinkle with the remaining salt and pepper Tie the fish well with butcher s twine every 1 to 2 inches or so and fit onto the spit You do not need to secure with the skewers Adjust the rack to position 1 and place the baking pan on top of it Fit the spit into the oven and set to the Custom setting on the Rotisserie function at 400 F for 18 minutes Start checking the fish at about 15 minutes once it stops turning the fish is fully cooked Using the rotisserie grip remove the fish from the oven Serve immediately with additional lemon wedges and a side of rice 26 Nutritional information per serving Calories 207 31 from fat carb 3g pro 32g e fat 7g sat fat 1g chol 7Omg sod 507mg e calc 32mg fiber 1g Hoisin Glazed Cornish Hens This marinade is very versatile Try it brushed on salmon or chicken pieces and simply roast in the oven Makes 2 to 4 servings Glaze Y N N N N cup hoisin sauce tablespoons honey tablespoons soy sauce reduced sodium tablespoon finely chopped fresh ginger garlic cloves finely chopped Cornish game hens 1 to 11 4 pounds each In a mixing bowl stir together the hoisin honey soy sauce ginger and garlic Put the hens in a sealable plastic bag Pour the marinade over the hens and refrigerate for at least an hour up to overnight Iruss the hens well with butcher s tw
89. intended purpose Do not place sealed or airtight containers in the oven Extreme caution should be exercised when using containers constructed of materials other than metal glass or ceramic in the oven To avoid burns use extreme caution when removing trays pans racks accessories or disposing of hot grease 20 21 22 23 24 25 2D 27 28 When not in use always unplug the unit Do not store any materials other than manufacturer s recommended accessories in this oven Do not place paper cardboard plastic or similar products in the oven Do not cover crumb tray or any part of the oven except the baking pan with metal foil This will cause overheating of the oven Do not block the top of the oven steam vents or any other openings while in use Oversize foods metal foil packages and utensils must not be inserted in the oven as they may involve a risk of fire or electric shock A fire may occur if the oven is covered or touching flammable materials such as curtains draperies walls and the like when in operation Do not store any items on top of the appliance when in operation Do not operate under wall cabinets Do not clean with metal scouring pads Pieces can break off the pad and touch electrical parts involving a risk of electric shock Do not attempt to dislodge food when the oven is plugged into an electrical outlet CAUTION To avoid possibility of fire never leave ove
90. inutes Using the rotisserie grip remove the pineapple from the oven Allow to cool slightly before removing from the spit To serve halve core and slice into 1 inch pieces Nutritional information per serving Calories 58 2196 from fat carb 12g pro 0g e fat 1g sat fat 1g chol 4mg sod 19mg e calc 12mg fiber 1g 35 NOTES 6 e Bui ZL OLX EO e 61 OIpOS e bw p 0 815 00 e D epeinjes 6981 e D 0 seuiajoud e 6 Z sojeJpluoque e eseb ep Z 99 uoio4od Jod leuolou nu uoroeuuojJu Soqno ue 1e100 uozeJoo Jeunb DE p e aped ies eJeg uojedse p 1211731 ep sejue ejueuJgeJefi 1eujue 1efeq eepe reBe e opuesn ouJou jap euid e 1211494 SojnuiuJ ue oduuen efi A 9 002 4 00r eunyeueduue e 161snfe WOLSND gweiboid l uoo AIYASSILOY Ug OUNY ej 1169 4 oujou e uojedse je Je19 N p euqos elapueg ej 1e20J09 A uoioisod p ue pill li e e9009 SejueipaJDul SO 015 1 uoo 181901 A ejyinbe1ueuuJ e uoo Sud ej 1e Ide Sououid sol uoo jean amp esy uo1edse f eJqos euid e Jeuesu3 Jouso es seozid OAJOd ue ejJoueo eiipeJeuono epejnue46 Jeonze op seipeJeuono 9juoeiquue eJnjeJeduie e jes uis 6 GL epejJed Gud ODE 1SO 0202 O sepeoid seoenu ej iureA ep opejeu ueKn oul uaiquie Gm A SO LIOABI 50418
91. ir well to fully combine Taste and adjust seasonings as desired Reserve Horseradish sauce will keep in the refrigerator for up to one week Using the rotisserie grip remove the roast beef from the oven Allow to rest for at least 5 to 10 minutes before carving Thinly slice and serve with the Horseradish Sauce on the side Nutritional information per serving based on 10 servings with 1 tablespoon of Horseradish Sauce Calories 248 58 from fat carb 1g pro 25g e fat 15g sat fat 5g chol 85mg sod 388mg calc 29mg fiber 00 Nutritional information per serving Horseradish Sauce 1 tablespoon Calories 54 94 from fat carb 1g pro Og e fat 5g sat fat 2g chol 8mg sod 94mg calc 6mg fiber 09 Roasted Whole Branzino Makes 2 servings 1 whole branzino cleaned if fish is longer than the spit remove the head and tail fins 112 teaspoons olive oil divided Vo teaspoon kosher salt divided 1 4 teaspoon freshly ground black pepper 1 4 small onion thinly sliced 1 garlic clove thinly sliced 2 bay leaves Vo small lemon thinly sliced 2 sprigs fresh rosemary 2 sprigs fresh thyme Drizzle 1 teaspoon of the olive oil along the inside of the fish Sprinkle with teaspoon of the salt and a pinch of the pepper Evenly lay the remaining stuffing ingredients into the fish depending on the size of the fish all ingredients may not fit Adjust accordingly Rub the rema
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93. k Default Temp Preset Convection option Recommended Function Position Temp Range Time Foods Bake 1 2 350 F 150 F to 450 F 30 minutes Baked goods casseroles bread Broil 4 500 F Fixed 10 minutes Steaks chops temperature burgers fish sea food top browning Roast 400 F 150 F to 450 F 30 minutes Larger cuts of meat vegetables chicken Pizza 450 F 350 F to 450 F 14 minutes Pizza both fresh 12 inch fresh pizza and frozen Keep Warm 175 F 150 F to 300 F 30 minutes Holds food at serving temperature Leftovers 325 F 150 F to 450 F 20 minutes Reheats leftovers to serving temperature ROTISSERIE FUNCTIONS Cooking Rack Default Temp Preset Convection Recommended Foods Function Position Temp Range Time Option 1 Ye Duck 1 325 F 150 F to 450 F 1 hour 30 minutes Ye 1 o F Ye e S S Baking pan in Position 1 to catch any grease OPERATION TOAST Adjust rack to position 3 Lt Put bread in the toaster oven B Turn Selector dial to toast and press Shade will flash 3 4 scroll and press to select desired shade from 1 to 7 Slices will begin to flash scroll and press to select number of slices Snowflake will flash turn Selector dial to select this if using frozen bread Otherwise just press Start Stop to begin toasting Toasting tips Toasting times vary based on thickness and temperature of bread For thinly sliced bread a lighter setting might be needed as it
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95. lesh Prick the duck all over with the tip of a paring knife Truss the marinated duck well with butcher s twine and then fit onto the spit Secure well with the skewers Adjust the rack to position 1 and place the baking pan on top of it Fit the spit into the oven and set to the Duck setting on the Rotisserie function at 325 F for 90 minutes After 40 minutes of cooking open the door of the oven and while the duck is turning carefully prick the duck all over with the tip of a paring knife Close the door and let the duck finish cooking for the allotted time or until the juices run clear when the thigh is pierced The internal temperature should be 165 F in the breast and 170 F in the thigh It may take more or less time depending on the size of the duck Using the rotisserie grip remove the duck from the oven Allow to rest for at least 5 to 10 minutes before carving Do not discard the marinade Put into a small saucepan and bring to a boil over medium high heat Let sauce boil for 5 minutes and then reduce heat to maintain a simmer Allow to simmer for about 30 minutes it should thicken to a glaze like consistency Brush over cooked duck or serve along side the sliced duck Note Scoring and pricking the duck skin releases the fat resulting in a delicious crispy duck Nutritional information per serving based on 6 servings Calories 160 33 from fat carb 6g pro 210 fat 6g sat fat 2g e chol 78
96. mg sod 817mg calc 13mg fiber 00 23 Middle Eastern Leg of Lamb with Yogurt Tahini Sauce It seems as though Middle Eastern spices were created to go with lamb this recipe will definitely show you why Leftover lamb is great sliced for sandwiches and spread with the Yogurt Tahini Sauce Makes 8 to 10 servings Marinade 1 teaspoon cumin seeds 1 teaspoon coriander seeds 3 cinnamon sticks halved 112 teaspoons kosher salt plus more for sprinkling Y teaspoon freshiy ground black pepper plus more for sprinkling 4 garlic cloves 4 sprigs oregano leaves only Vo teaspoon cayenne pepper Va cup olive oil 1 boneless leg of lamb 272 to 3 pounds Yogurt Tahini Sauce cup plain yogurt whole or reduced fat tablespoon tahini teaspoon fresh lemon juice teaspoon kosher salt teaspoon ground cumin Pita bread toasted and kept warm for serving Prepare the marinade for the lamb Put the cumin and coriander seeds in a small dry skillet over medium heat Cook until seeds are just toasted and fragrant Remove Put the toasted seeds in a Cuisinart Spice Grinder or Chopper along with the cinnamon sticks salt pepper garlic oregano and cayenne Pulse a few times to break up scraping down as needed Add the oil and process until a paste has formed Rub the paste all over the lamb remove any butcher s twine or netting so the lamb can be evenly coated Transfer to a large mixing bowl covered with plastic
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98. n The flavors of Jerk Seasoning are perfect for chicken but use it on other proteins such as pork and shrimp as well Makes 4 to 6 servings Jerk Marinade 1 4 cup orange juice 2 tablespoons white vinegar 2 tablespoons soy sauce reduced sodium 2 tablespoons olive oil Juice of 2 lime 3 garlic cloves 2 green onions trimmed and cut into 2 inch pieces 1 Scotch Bonnet pepper seeded and halved or 2 jalapenos seeded and halved 1 tablespoon ground allspice 2 teaspoons light brown sugar 1 teaspoon fresh thyme 1 2 teaspoon freshly ground black pepper 1 whole chicken 372 to 4 pounds 1 teaspoon kosher salt 1 Prepare the marinade Put marinade ingredients in order listed into a Cuisinart Blender Blend on High and process until homogenous about 1 minute 2 Pour marinade over the chicken and refrigerate in a sealable plastic bag for 2 hours up to overnight 3 Once chicken has marinated remove and allow any excess marinade to drain off Season the chicken all over with the teaspoon of salt 4 Truss the chicken well with butcher s twine and then fit onto the spit so the chicken is in the middle of the spit Secure well with the skewers 5 Adjust the rack to position 1 and place the baking pan on top of it Fit the spit into the oven and set to the Chicken setting on the Rotisserie function at 400 F for 60 minutes Cook the chicken for the allotted time or until the juices run clear when the thigh is p
99. n Duck and Meat the oven temperature will be automatically increased to enhance and crisp the poultry skin or outer surface of the food Use the Custom Rotisserie option to set any desired temperature and time for other types of food such as fish vegetables or fruit The oven will beep when the cooking time has expired The oven will shut off and the display will revert to the clock Tips for cooking duck When using the rotisserie duck function line the baking pan with two clean pieces of aluminum foil one positioned left to right and the other front to back The edges of the foil should be raised about Y inch over the pan walls around all four edges see the picture below This will help reduce excess duck grease from splattering and dripping Do not open the door during the last 15 minutes of the duck cooking cycle to avoid contact with hot grease Once the cooking cycle has finished and the oven has turned off take care that the duck grease is not bubbling in the pan or splattering when you remove the duck Do not remove the baking pan until the oven and pan are fully cool 12 Trussing Poultry Tying meats ensures even cooking t is important to use butcher s twine to tie items that are to be prepared for the Rotisserie function First truss the item and then secure it onto the rotisserie spit and skewers 1 First insert the rotisserie spit into the food for rotisserie Fig 1 2 Insert the skewers
100. n unattended during use Do not rest cooking utensils or baking dishes on glass door Where applicable always attach plug to appliance and check that the cooking cycle is stopped before plugging cord into wall outlet To disconnect press the Start Stop button to stop the cooking cycle then remove plug from wall outlet Do not operate your appliance in an appliance garage or under a wall cabinet When storing in an appliance garage always unplug the unit from the electrical outlet Not doing so could create a risk of fire especially if the appliance touches the walls of the garage or the door touches the unit as it closes Extreme caution must be used when moving an appliance containing hot oil or other hot liquids Press the Start Stop button to begin or stop cooking function 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 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 unintentionally 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
101. n when time has expired The oven will shut off and the display will revert to the clock LEFTOVERS KEEP WARM Adjust rack to position 1 2 or 3 Turn Selector dial to Keep Warm and press a Keep VVarm temperature vvill flash Turn the Selector dial to select the temperature and press Time vvill flash Turn the dial to adiust time and press Put food in oven and press Start Stop to begin vvarming There is no preheat during the Keepvvarm function The timer vvill begin counting dovvn t vvill beep again vvhen time has expired The oven will shut off and the display will revert to the clock KEEP WARM 11 CONVECTION X Convection uses a fan to circulate heated air around food as it cooks Convection cooking cooks food faster and more evenly Most recipes recommend reducing temperatures by 25 F or reducing cooking time using convection You may select Convection with most cooking functions Bake Broil Roast Pizza Rotisserie Keep Warm or Leftovers First select the function and set the oven temperature and time Then press the Conv button to activate the convection fan The oven will display the Convection icon You may turn on Convection at any time as you are setting the function during preheating or during cooking You may turn off Convection at any time by pressing the Conv button again ROTISSERIE Put the baking pan on the rack in position 1 When using the Rotisserie function always begin with a cold oven
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103. o sit for a few minutes After a few minutes have passed whisk mixture until completely smooth Allow to cool to body temperature where the ganache is no longer hot but still spreadable Spread over the top of the brownies Chill in refrigerator for 1 to 2 hours Slice with a sharp knife and serve Nutritional information per brownie Calories 281 50 from fat carb 30g pro 3g fat 19g sat fat 11g e chol 62mg sod 124mg calc 29mg fiber 2g Strawberry Rhubarb Crisp This dessert highlights the tartness of the rhubarb which is mellowed out by the sweet strawberries Be sure to get ripe in season ingredients for the best results Makes 8 servings Filling 1 pound rhubarb trimmed and cut into 12 inch thick slices 73 cup granulated sugar Pinch kosher salt 1 4 teaspoon pure vanilla extract 1 4 teaspoon fresh lemon juice 3 cups about 34 pound strawberries hulled and quartered halved if strawberries are small 412 teaspoons tapioca starch Topping 1 cup rolled oats not quick cooking 2 5 cup unbleached all purpose flour 2 5 cup packed light brown sugar Va teaspoon ground cinnamon V4 teaspoon ground ginger Va teaspoon kosher salt 34 6 tablespoons 3 ounces unsalted butter cold and cubed Put the rhubarb sugar salt vanilla and lemon juice in a large mixing bowl toss to fully combine Add the strawberries and tapioca starch and stir to coat well Transfer to a 9 inch square baking pan
104. or to a 2 gallon resealable bag Marinate in the refrigerator for 2 hours up to overnight Once lamb has marinated remove from bowl bag and tie tightly with butcher s twine in 2 inch intervals and then fit onto the spit Secure well with the skewers Adjust the rack to position 1 and place the baking pan on the rack Fit the spit into the oven and set to the Meat setting on the Rotisserie function at 400 F for 45 minutes The lamb is cooked when the internal temperature reaches 130 F for medium rare Allow it to rest for 10 minutes before slicing and serving While lamb is cooking prepare the Yogurt Tahini Sauce In a small bowl whisk together all of the sauce ingredients until homogenous Reserve in the refrigerator this can be made in advance and stored in an airtight container in the refrigerator for up to 1 week Using the rotisserie grip remove the lamb from the oven Allow to rest for at least 5 to 10 minutes before carving To serve thinly slice lamb and serve with the Yogurt Tahini Sauce and toasted pita bread Nutritional information per serving lamb based on 10 servings Calories 208 52 from fat carb 1g pro 23g fat 12g sat fat 3g e chol 73mg sod 435mg calc 23mg fiber 10 24 Rosemary Sage Pork Roast This delicious pork roast is a great and easy main dish for entertaining Makes 6 to 10 servings sch Q sch sch cup kosher salt cup granulated sugar quarts water
105. orange zest Adjust the rack to position 2 Set the oven to Roast with Convection at 400 F for 35 minutes Line the baking pan with parchment paper n a medium bowl toss the fennel slices with the oil salt and pepper until the fennel has been evenly coated Arrange the slices in a single layer on the pan Pour the chicken broth and wine directly on the fennel Put the fennel in the preheated oven and bake until softened and lightly browned During the last 10 minutes of cooking stir in the olives and orange zest and finish cooking Nutritional information per 72 serving Calories 99 45 from fat carb 11g pro 20 fat 5g sat fat 1g e chol Omg sod 293mg calc 72mg fiber 4g 30 Savory Stuffed Acorn Squash Not only are the flavors rich and delicious but the varying textures in this dish stand out at any dinner table Makes 4 servings 2 acorn squashes about 1 to 2 pounds each halved length wise and seeded 21 teaspoons olive oil divided 1 teaspoon kosher salt divided 1 2 teaspoon freshly ground black pepper divided 1 small to medium shallot finely chopped 1 cup Israeli pearl couscous 1 cup chickpeas drained and rinsed Vo teaspoon ground cumin 1 2 teaspoon ground cinnamon 21 4 cups chicken broth low sodium cup chopped dried apricots cup shelled pistachios toasted 1 Adjust the rack to position 2 Set the oven to Bake at 350 F for 35 minutes Lin
106. oss art paper for whole book Coating Gloss varnishing in cover Color front A4C CMYK 1C BK back 1C BK 1C BK Date AUG 21 2014 Co ordinator Scias Hugo Description PDF version 1B 12740 ESP A 0 0 BOOK Hugo Code SIL17371B 1A1 Operator HUAN Color Series Non Remark Quality request 1
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110. preheated place the pan on the rack and bake for the allotted time or until a cake tester inserted into the cake comes out clean Allow to cool slightly before slicing and serving Nutritional information per serving Calories 207 35 from fat carb 37g pro 3g e fat 5g sat fat 3g chol 29mg sod 148mg e calc 13mg fiber 10 Mushroom amp Leek Quiche with Gruyere Great for a Sunday brunch this quiche will please any crowd Makes one 9 inch quiche 8 to 12 servings 1 blind baked 9 inch tart shell based on 12 of the Pate Bris e recipe that follows Filling 112 teaspoons unsalted butter or olive oil 1 small leek white and light green parts only thinly sliced 4 ounces sliced mushrooms about 172 to 2 cups white button or cremini work well Vo teaspoon kosher salt Va teaspoon freshly ground black pepper 1 4 teaspoon fresh thyme Vo cup whole milk Vo cup heavy cream 4 large eggs Vo cup shredded Gruyere or Swiss cheese Prepare the filling Put the butter into a large skillet over medium heat Once the butter melts add the leek with a pinch of salt and pepper and saut until just softened about 2 to 3 minutes Add the mushrooms and thyme and saut until softened and lightly browned add additional butter or oil if the pan seems to dry Reserve In a medium mixing bowl whisk together the milk heavy cream and eggs with the remaining salt and pepper Scatter the leek and mushroom mix
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112. rature will flash Turn us the dial to select the temperature and press PIZZA PIZZA Pizza size will begin to flash Turn the dial to select size and then press If cooking frozen pizza turn the dial to select the Snowflake and press otherwise press the dial to hide the Snowflake for fresh pizza Time will flash Turn the dial to adjust time and press Press Start Stop to begin preheating If preparing fresh pizza make sure pizza is ready to bake on a pizza screen or fit into the baking pan Once oven indicates it is ready put the pizza in the oven The timer will begin counting down It will beep again when cooking time has expired The oven will shut off and the display will revert to the clock Pizza Tips For fresh pizza use a pizza screen or fit it into the baking pan Be sure either pan or screen is well oiled All pizza times correspond with size and are suggestions they can be adjusted according to personal preference If using frozen pizza use package instructions as a guide as times can vary based on pizza thickness LEFTOVERS Adjust rack to position 1 2 or 3 Turn Selector dial to Leftovers and press Temperature will flash Turn the Selector dial to select the temperature and press Time will flash Turn the dial to adjust time and press Put food in oven and press Start Stop to begin heating There is no preheat during the Leftovers function The timer will begin counting down It will beep agai
113. ray e calc 57mg fiber 1g 2 ounces Parmesan cut into inch cubes 1 garlic clove 19 Ultimate Layered Nachos The key to these nachos is to layer the cheese between the chips This way everyone gets a bit of cheese with every bite Makes 8 to 10 servings 112 to 2 sch hb sch sch cups 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 divided cups shredded Cheddar and or Monterey Jack divided cup refried beans about half of a 15 5 ounce can small to medium tomato seeded and chopped jalapefio halved seeded and thinly sliced scallions thinly sliced can 4 5 ounces chopped green chiles cup sliced black olives These can be purchased pre sliced in a 2 25 ounce can Be sure to drain them first Salsa guacamole and sour cream for serving Lime wedges for serving Line the baking pan with foil Evenly distribute half of the chips in the prepared pan Cover with about 12 cup of the cheese then the remaining chips Top with the remaining ingredients as evenly as possible finishing with the remaining cheese Adjust the rack to position 4 and place the filled tray in the oven Set oven to Broil for 10 minutes Keep an eye on the nachos while they are cooking some cheeses melt and brown more quickly than others Serve immediately with salsa guacamole sour cream and lime w
114. ried and fresh herbs dress up this classic bird Makes 4 to 6 servings N o sch sch whole chicken 372 to 4 pounds tablespoon olive oil tablespoon chopped fresh rosemary teaspoon dried basil teaspoon dried thyme teaspoon kosher salt teaspoon freshly ground black pepper lemon halved garlic cloves smashed Coat the chicken with the olive oil and then rub with the herbs salt and pepper Squeeze the lemon all over the chicken and then stuff in the cavity of the bird along with the garlic cloves Truss the chicken well with butcher s twine and then fit onto the spit so the chicken is in the middle of the spit Secure well with the skewers Adjust the rack to position 1 and place the baking pan on top of it Fit the spit into the oven and set to the Chicken setting on the Rotisserie function at 450 F for 60 minutes Cook the chicken for the allotted time or until the juices run clear when the thigh is pierced internal temperature should be 165 F in the breast and 170 F in the thigh It may take more or less time depending on the size of the chicken Using the rotisserie grip remove the chicken from the oven Allow the chicken to rest for at least 5 to 10 minutes before carving Nutritional information per serving based on 6 servings Calories 208 3296 from fat carb 2g pro 32g fat 17g sat fat 1g e chol 106mg sod 535mg calc 25mg fiber 1g 21 Jamaican Jerk Chicke
115. rve immediately on toasted buns topped with your favorite condiments Nutritional information per burger without bun Calories 389 66 from fat carb Og pro 33g fat 29g sat fat 10g e chol 105g sod 971mg calc 22mg fiber 09 27 Basic Pizza Dough This dough can be used for more than just the obvious although who doesn t love homemade pizza Check our website www cuisinart com for additional pizza and calzone recipes Makes 1 pounds dough two 12 inch crusts 214 112 teaspoons 1 standard packet active dry yeast teaspoons granulated sugar cup warm water 105 F to 110 F cups bread flour you may substitute unbleached all purpose flour teaspoons kosher salt tablespoon olive oil plus more for coating ball of dough In a liquid measuring cup dissolve the yeast and sugar in warm water Let stand until foamy about 5 minutes Note If the yeast does not foam within 10 minutes it is not active and you should toss it and start again Insert the dough or metal chopping blade into the work bowl of a Cuisinart Food Processor Add the flour salt and olive oil Pulse a few times to combine With the machine running pour the liquid yeast mixture through the feed tube as fast as the flour absorbs it Process until the dough cleans the sides of the work bowl and forms a ball Continue to process for 30 seconds to knead the dough Dough should be slightly sticky Lightly coat the inside
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117. t ting 400 F Roast Convection 15 minutes pound 20 minutes pound 15 to 20 minutes 10 to 20 minutes depending on thick ness Rare 125 F Medium Rare 130 F to 155 Medium 135 F to 140 F Medium Well 140 F to 150 F Well Done 155 F All internal temperatures are based on a 5 minute rest Medium rare 145 F Medium 150 F Well Done 160 F All internal temperatures are based on a 5 minute rest To change functions time or temperature mid cycle during cooking To change temperature During the cooking process the LCD screen will display the countdown timer Press the Selector button beep will sound and the LCD screen will display the previously selected temperature flashing Turn the Selector dial to desired temperature Press to set new temperature A beep will sound To change time Press the Selector button and the set temperature will flash Press button again The countdown timer will begin flashing and the current remaining time will be displayed Turn the Selector dial to select new time and press it to set that time The new countdown time will be displayed and cooking process will continue To change function You must press Start Stop to stop the current program Then turn the Selector dial to select another function Heaters Please note that the oven s four heaters are programmed to turn on and off and run at different powers for each of the functions
118. temperature should be 145 F for medium 6 Using the rotisserie grip remove the pork from the oven Allow to rest for at least 5 to 10 minutes before carving Nutritional information per serving based on 10 servings Calories 292 5196 from fat carb 1g pro 340 e fat 16g sat fat 3g chol 102mg sod 339mg e calc 14mg fiber Og Roast Beef with Horseradish Sauce Only a handful of ingredients but this dish packs a lot of flavor The Horseradish Sauce yields more than you may need for the full roast but keep it on hand for sandwiches for the next day Makes 8 to 10 servings Roast Beef 1 eye round roast 2 to 3 pounds 1 2 teaspoons olive oil 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper Horseradish Sauce 1 2 cup mayonnaise 1 2 cup sour cream 1 4 cup prepared horseradish 12 12 teaspoon kosher salt teaspoon coarsely ground black pepper Coat the roast with the olive oil and sprinkle with the salt and pepper Tie the roast evenly with butcher s twine for even roasting and fit onto the spit Secure well with the skewers Adjust the rack to position 1 and place the baking pan on top of it Fit the spit into the oven and set to the Meat setting on the Rotisserie function at 425 F for 40 minutes The internal temperature should be 130 F for medium rare While the beef is cooking prepare the Horseradish Sauce Put all ingredients into a small mixing bowl and st
119. the cord storage cleats on the back of the oven 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 and help to keep toasting consistent cycle after cycle WARRANTY Limited Three Year Warranty This warranty is available to U S consumers only You are a consumer if you own a Cuisinart Rotisserie Convection Toaster Oven 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 Rotisserie Convection Toaster Oven will be free of defects in materials and workmanship under normal home use for 3 years from the date of original purchase We recommend that you visit our website www cuisinart com for a fast 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 CALIFORNIA RESIDENTS ONLY California law provides that for In Warranty Service California residents have th
120. tive container or sealable plastic bag large enough to completely immerse the meat Pour in the brine cover and refrigerate CH z The amount of time needed to brine depends on hovv big the roast is Follovving is a simple guldeline VVhole chicken 3 8 hours Chicken parts 1 2 hours Turkey breast 4 6 hours Game hens 1 2 hours Pork chops 2 6 hours Pork tenderloin 2 6 hours Pork loin 24 hours It is important to thoroughly rinse and dry the meat once you remove it from the brine so when it roasts it will be juicy not salty FINISHED COOKING TEMPERATURES Always check internal temperature using an instant read thermometer Setting Cooking Time Internal Temperature Options Temperature Chicken Whole Rotisserie Roast Convection Chicken Bake parts Convection Duck Rotisserie Convection Rotisserie Roast Convection Pork Rotisserie Roast Convection Fish Rotisserie whole Roast Convection Fish fillets Bake Convection 13 0 450 F rotis serie Chicken function 425 F Roast 400 F Bake convection 50 to 75 minutes 30 to 45 minutes 165 F breast 170 F to 175 F for thigh 165 F breast 170 F to 175 F for thigh 325 F 425 F 90 minutes 170 F to 175 F for thigh Duck function 425 F rotis serie Meat function 425 F Roast 425 F rotis serie Meat function 425 F Roast 400 F rotis serie custom se
121. torn Stretch or roll the dough to a 10 or 12 inch round and fit onto an oiled pizza screen or into the provided baking pan oiled Brush the top of the dough with the olive oil and then dollop the ricotta across the surface leaving about 1 inch around the edges for a crust Evenly distribute the remaining ingredients in the order listed except for the basil Adjust the rack to position 3 Set to Pizza 12 inch fresh at 450 F for 14 minutes Once is preheated slide pizza into the oven Check a few minutes before cooking time is finished so that the pizza is not too dark Top with the torn basil leaves and slice and serve Nutritional information per serving based on 6 servings Calories 193 35 from fat carb 24g pro 9g fat 7g sat fat 2g e chol 13mg sod 575mg calc 20mg fiber 1g Spinach amp Garlic Pizza One of our favorite combinations and it is simple to prepare and sure to please all Makes one 10 to 12 inch pizza teaspoons olive oil divided garlic clove thinly sliced cups packed fresh spinach teaspoon kosher salt Pinch freshly ground black pepper recipe Basic or Gluten Free page 27 and 28 Pizza Dough 29 75 4 T cup prepared pizza sauce ounces fresh mozzarella sliced or cubed Pinch crushed red pepper optional Put 1 teaspoon of the oil into a medium skillet set over medium low heat Once hot add the garlic and saut until softened but not browned Add the spin
122. ture evenly in the blind baked shell Pour the egg cream mixture over to fill the tart shell and then scatter the shredded cheese evenly on top Adjust the rack to position 2 Set the oven to Bake at 350 F for 16 minutes Once preheated carefully put the filled quiche into the oven 18 Allow to bake until the custard is just set 5 If desired broil for 2 to 3 minutes to brown the top of the quiche 6 Allow to cool for about 5 minutes before slicing and serving Nutritional information per serving based on 12 servings Calories 194 70 from fat carb 9g pro 5g fat 15g sat fat 9g e chol 102mg sod 232mg s calc 73mg fiber 0g Pate Bris e This versatile dough can be used for sweet or savory treats Makes two single crust 9 inch tarts pies or one double crust pie 2 1 2 4 cups unbleached all purpose flour teaspoon kosher salt pound 2 sticks unsalted butter cold and cubed tablespoons ice water 1 Put flour and salt into 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 just forms Divide dough into 2 flat discs wrap in plastic and refrigerate until ready to use 2 To roll and blind bake On a lightly floured surface roll out one of the pastry discs into an 11 inch circle that is about Vs inch thick Re
123. u may also have other rights which vary from state to state Important f 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 02014 Cuisinart 150 Milford Road East Windsor NJ 08520 Printed in China www cuisinart com Any other trademarks or service marks referred to herein are the trademarks or service marks of their respective owners 14CE002665 G IB 12740 ESP A 15 RECIPES Brunch Appetizers Blueberry Crumb RE 17 Mushroom amp Leek Quiche with Gruy re 18 18 Spinach Gorgonzola amp Artichoke Dip 19 Ultimate Layered Nachos 20 Bette 20 Entrees Classic Herb Roasted 21 Jamaican Jerk Sue cm M 21 02 10 Simple le 22 Ginger Glazed DUCK T q 22 Middle Eastern Leg of Lamb with Yogurt Tahini Sauce 23 Rosemary Sage Pork Roast 24 Roast Beef with Horseradish Sauce
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128. verse the dough onto the rolling pin and unroll it evenly over a 9 inch tart pan Press the dough lightly into the pan lifting the edges and working it gently down into the corners of the pan Trim off excess dough by rolling the pin over the top of the pan 3 With your thumbs push the dough inch above the edge of the mold 1 small shallot halved to make an even rounded rim of dough around the inside 1 pound 2 standard 8 ounce packages plain cream cheese circumference of the mold You can then press a decorative edge room temperature and cut into 1 inch pieces around the rim of the pastry with the dull edge of a knife Chill in 1 4 cup heavy cream refrigerator for about 30 minutes 1 pound frozen spinach thawed drained and dried thoroughly 4 Adjust the rack to position 2 Set the oven to Bake with Convection at 1 cup crumbled Gorgonzola about 4 ounces divided 350 F for 25 minutes Using a fork prick the dough evenly all over but 2 cans 15 ounces each artichoke hearts drained and make sure not to go entirely through the dough Line the shell with dried thoroughly parchment and weigh it down with dried beans or rice Once 1 2 teaspoon crushed red pepper preheated place into oven Bake for about 20 minutes or until the dough under the parchment is no longer wet Remove the beans rice and parchment and continue baking for the remaining 5 minutes until the shell is golden brown 1 Lightly coat a 2 quart ceramic bakin
129. will toast more quickly Refrigerated bread will take longer to toast than room temperature bread Shade guide EIOS s iridis ore Gece Ura wre Bre umasa cte ya rr Oe te d Setting 1 or 2 Medium Setting 3 4 or 5 a a s a sa sla b adad Setting 6 or 7 BAGEL Adjust rack to position 3 Put bagels in the toaster oven with cut sides facing up Turn Selector dial to bagel and press Shade will flash scroll and press to select desired shade from 1 to 7 BAGEL SHADE Slices will begin to flash scroll and press to select number of bagel halves dk Snowflake will flash turn Selector dial to select this if 3 4 using frozen bagels Otherwise just press Start Stop to begin toasting Bagel Tip This function provides full heat on the top and half heat on the bottom For best results put your bagels on the rack with the cut sides facing up BAKE Adjust rack to desired position either 2 320 1 or 2 Turn Selector dial to Bake and press Baking temperature will flash Turn Selector dial to select the temperature and press Time will flash Turn the dial to adjust time and press Convection can be selected at any time before or after you press Start Stop BAKE BAKE Press Start Stop to allow the oven to preheat display will read PREHEAT When oven reaches set temperature the oven will beep and display will read READY Put food in the oven The timer will begin countin
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