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INSTRUCTION AND
RECIPE BOOKLET
®
Cuisinart Convection Toaster Oven Broiler TOB-60 Series
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8 . Do not use outdoors . CONTENTS 9 . Do not let cord hang over the edge of the table or countertop where Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . it could be pulled on inadvertently by children or pets, or touch hot Special Cord Set Instructions . . . . . . . . . . . . . . . . . . . . . . 2 . . . . . . . . . . . surfaces, which could damage the cord . Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
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22 . Use recommended temperature settings for baking and roasting . FOR HOUSEHOLD USE ONLY 23 . Do not rest cooking utensils or baking dishes on glass door . 24 . Turn the timer dial to the off position to turn off toaster oven broiler . NOT INTENDED FOR COMMERCIAL USE SAVE THESE INSTRUCTIONS INTRODUCTION Please read and keep these instructions handy. These instructions will ® ® The beauty of your new Cuisinart Convection Toaster Oven Broiler is that it help you to use your Cuisinart Convec
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FEATURES AND BENEFITS 1. T emperature Dial Select desired temperature for the baking or broiling functions . 2. Function Dial Select cooking method – bake, convection bake, broil, toast, or warm . 3. Timer Control Dial 1 Set cooking time up to 30 minutes . The oven will automatically turn off at the end of the cooking time . Or choose always On feature so that oven will continue to cook until you turn it off manually . To set the timer for less 2 than 10 minutes, turn the timer past t
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BEFORE THE FIRST USE USE AND CARE Place your oven on a flat surface . Unwind the power cord . Check that the crumb tray is in place and that there is nothing in the oven . Plug power cord into the wall outlet . Before using your oven, move it two to four inches away from the wall or from any objects on the countertop . Do not use on heat-sensitive surface . Broil 1 OBJECTS SHOULD NOT BE STORED ON THE TOP OF THE OVEN. IF Note: When broiling, add approximately ⁄4 cup water to the bottom of t
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Most baking recipes recommend reducing temperatures by 25 degrees when 3 . T o clean interior walls, use a damp cloth and a mild liquid soap solution using the convection feature . Always check 10 minutes before suggested or a spray solution on a sponge . Never use harsh abrasives or corrosive cooking time . products . These could damage the oven surface . Never use Brillo pads, etc . on interior of oven . Warm To keep food warm, turn the temperature dial to 200˚F; turn the function dial 4
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Continue in that pattern – do not overmix . Gently fold in the cranberries RECIPES and wheat germ . Pour evenly into prepared muffin tin . Bake for about 25 minutes, or until Cranberry Bran Muffins muffin tops spring back when pressed and a cake tester comes out clean . Nutritional information per muffin: Start your morning off with one of these deliciously hearty muffins . Calories 228 (34% from fat) • carb. 34g • pro. 5g • fat 9g • sat. fat 5g • chol. 55mg • sod. 380mg • calc. 53mg • fi
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is no longer wet . Remove the beans/rice and parchment and continue bak- 2 teaspoons ground cinnamon ing until the shell is golden brown, about an additional 15 minutes . 1 teaspoon ground nutmeg Remove; reserve . ¼ teaspoon table salt 1 loaf (1 pound) challah bread, cut into ½-inch x 9-inch strips Heat a skillet over medium-high heat . Add the sausage, breaking it up with 2 tablespoons packed light brown sugar, divided a spatula or the back of a wooden spoon . Sauté until lightly browned; 2
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Nutritional information per serving: Stuffed Mushrooms Calories 40 (65% from fat) • carb. 2g • pro. 1g • fat 3g • sat. fat 0g • chol. 0mg • sod. 45mg • calc. 9mg • fiber 0g Makes 16 servings 14 ounces stuffing mushrooms Gorgonzola and Ricotta Bruschetta ½ cup panko (bread crumbs) ¼ teaspoon dried basil Makes 12 bruschetta ½ teaspoon dried oregano 1 tablespoon fresh parsley 12 slices (½-inch thick) French bread ¼ teaspoon sea or kosher salt 1 garlic clove, smashed ½ teaspoon freshly ground bla
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Cut quesadillas in half and serve with salsa, guacamole, and/or sour cream . Roasted Vegetable Quesadillas Nutritional information per serving: Calories 190 (38% from fat) • carb. 23g • pro. 7g • fat 8g • sat. fat 4g • chol. 10mg Makes 2 quesadillas (4 servings) • sod. 860mg • calc. 123mg • fiber 2g ¼ medium zucchini (approximately 2 ounces), cut into ½-inch dice ¼ red bell pepper (approximately 1½ ounces), cut into ½-inch dice ¼ yellow pepper (approximately 1½ ounces), cut into ½-inch dice T
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tray . Melt remaining teaspoon of butter and drizzle on potatoes . Bake for 35 Roasted Sweet Potatoes to 45 minutes, until potatoes are hot and golden on the tops . Nutritional information per serving (½ potato): Makes 4 servings Calories 180 (31% from fat) • carb. 27g • pro. 4g • fat 6g • sat. fat 4g • chol. 20mg • sod. 160mg • calc. 58mg • fiber 3g 1¾ pounds (about 2 to 3 large) sweet potatoes, cut lengthwise into quarters 4 tablespoons unsalted butter, melted ½ teaspoon sea or kosher
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® Preheat Cuisinart Convection Toaster Oven Broiler to 425°F on either the Nutritional information per serving (½ cup): Calories 170 (54% from fat) • carb. 18g • pro. 2g • fat 11g • sat. fat 2g • chol. 0mg convection bake or regular bake setting with rack in position B . • sod. 360mg • calc. 85mg • fiber 6g Wash and thoroughly dry asparagus and trim the rough ends . Place aspara- gus in a mixing bowl and toss with the olive oil, salt and pepper . Broccoli and Cauliflower Gratin Arrange aspara
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Add the blanched vegetables, the garlic and onion, salt, pepper, half of the Add 2 of the garlic cloves to the hot pan . Sauté until fragrant, and then add Cheddar and half of the breadcrumbs to a large mixing bowl . Stir to com- the tomatoes . When tomatoes just begin to soften, stir in the arugula, about pletely combine . Transfer mixture to the prepared pan and then top with the ¼ cup at a time . Cook until the arugula is wilted; remove and reserve . reserved cheeses and breadcrumbs . Bake
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® Preheat oven to 425°F on the bake setting with the rack in position A . While dough is chilling, prepare the vegetables . Preheat the Cuisinart Convection Toaster Oven Broiler to 425°F with the rack in the position B . Roll out dough into a 12-inch circle .* Brush the outer edge of the dough Line the baking tray with aluminum foil . with olive oil . Bake in preheated oven for about 6 to 8 minutes, or until ® dough is lightly golden . Using a Cuisinart food processor fitted with the 4mm sl
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Spread one quarter of the vegetable mixture in a line just below the center Chicken, Vegetable and Black Bean of each tortilla . Top each with one quarter of the cheese . Roll the burritos and place them seam side down in the same baking tray on which the veg- Burritos etables were roasted . Brush the top of each rolled burrito with the remain- ing olive oil . Makes 4 servings Bake burritos in preheated oven for 8 to 10 minutes, or until the tortillas are ½ large zucchini, diced just crisp
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Bring a pot of salted water to a boil . Set up a large bowl filled with ice 2 sprig fresh thyme, stems discarded water . 1 sprig fresh rosemary, stem discarded 1 sprig fresh oregano, stem discarded Add broccoli to boiling water and cover . Cook for about 4 to 6 minutes . ½ teaspoon dried tarragon Plunge steamed broccoli into prepared ice water . Once cool, discard ice 3 tablespoons extra virgin olive oil water and cut broccoli into 1-inch pieces . 2 tablespoons Dijon-style mustard Preheat a l
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2 teaspoons herbes de Provence or fines herbes pinch cayenne 1 small bundle mixed fresh herbs (i.e. thyme, rosemary, parsley, ¼ teaspoon ground coriander etc.) ½ teaspoon freshly ground black pepper 3 garlic cloves, smashed 1 teaspoon sea or kosher salt 1 medium onion, quartered 2 shallots, quartered ® ® Preheat Cuisinart Convection Toaster Oven Broiler to 375°F on convection Preheat Cuisinart Convection Toaster Oven Broiler to 375°F on the bake bake with rack in position A . Line baking tray
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Rinse pork chops and pat dry with paper towels . Rub chops evenly with Remove and serve immediately . salt and pepper . Lay the prepared chops on an aluminum foil-lined baking Nutritional information per serving: tray; surround with the cherry peppers, garlic and onion . Calories 290 (53% from fat) • carb. 10g • pro. 25g • fat 17g • sat. fat 3g • chol. 5mg • sod. 660mg • calc. 74mg • fiber 5g Set the rack on position B . Broil pork for about 12 minutes on each side, or until the internal
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® Preheat Cuisinart Convection Toaster Oven Broiler to 400°F on the convec- Sift flours, cream of tartar and baking soda together . Place in the bowl of a tion bake setting with the rack in position A . Lightly coat the baking sheet Cuisinart® food processor . Add the sugar, salt and black pepper . Process with a nonstick cooking spray . for about 5 seconds to combine . Add the 6 tablespoons of butter and pulse until the mixture is crumb-like, about 6 to 8 pulses . Slowly add the butter- Turn
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3 to combine . With mixer on speed 1, slowly add the yeast mixture . Let 2 large eggs mixture come to a dough ball, add the flax seeds and raisins, and then 1 teaspoon pure vanilla extract increase gradually to speed 3 . Let dough knead about 8 minutes . 3 medium very ripe bananas, mashed ¼ cup sour cream Place dough in a 1-gallon sealable plastic bag with the air squeezed out, or in a bowl cover with plastic wrap . Let rise in a warm place until it has dou- bled, about 45 to 60 minutes . ® P
