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INSTRUCTION AND RECIPE BOOKLET
®
TOB-60N
Cuisinart Convection Toaster Oven Broiler
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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. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 it could be pulled on inadvertently by children or pets, or touch hot Special Cord Set Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 surfaces, which could damage the cord. Features and Benefits . . . . . . . . . . . . . . . . . . . . . . . . . . . .
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23. Do not rest cooking utensils or baking dishes on glass door. FOR HOUSEHOLD USE ONLY 24. Turn the timer dial to the OFF position to turn off toaster oven broiler. 25. Do not operate your appliance in an appliance garage or under a wall NOT INTENDED cabinet. When storing in an appliance garage, always unplug the unit from the electrical outlet. Not doing so could create a risk of fire, espe- FOR COMMERCIAL USE cially if the appliance touches the walls of the garage or the door touches the
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FEATURES AND BENEFITS 1. Temperature Dial Select desired temperature for the baking or broiling functions. 2. Function Dial Select cooking method – bake, convection bake, broil, toast, or warm. 3. ON/Toast Shade Control Dial 1 Set toast shade from light to dark. Or choose always On feature so that oven will continue to cook until you turn it off manually. 4. Oven ON Indicator 2 Indicator light will remain lit when oven is in use. 5. Oven Rack 3 Has two positions. The top position has
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BEFORE FIRST USE OPERATION 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 the THEY ARE, RE
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Warm 5. Wire rack, baking pan and crumb tray should be hand washed in hot To keep food warm, turn the temperature dial to 200˚F; turn the function dial sudsy water or use a nylon scouring pad or nylon brush. to warm position and set the ON/Toast shade dial to the always ON position. 6. Never wrap the cord around the outside of the oven. Use the cord The oven indicator light will turn on. Preheat oven for five minutes. Place food storage cleats on the back of the oven. on the wire rack or i
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with flour. Continue in that pattern – do not overmix. Gently fold in the RECIPES cranberries 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
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parchment is no longer wet. Remove the beans/rice and parchment and 2 teaspoons ground cinnamon continue baking until the shell is golden brown, about an additional 15 1 teaspoon ground nutmeg minutes. 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 2 tablespoons packed light brown sugar, divided with a spatula or the back of a wooden spoon. Sauté until lightly browned;
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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 (breadcrumbs) 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 black
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Nutritional information per serving: Roasted Vegetable Quesadillas Calories 190 (38% from fat) • carb. 23g • pro. 7g • fat 8g • sat. fat 4g • chol. 10mg • sod. 860mg • calc. 123mg • fiber 2g Makes 2 quesadillas (4 servings) Twice Baked Potatoes ¼ medium zucchini (approximately 2 ounces), cut into ½-inch dice ¼ red bell pepper (approximately 1½ ounces), cut into ½-inch dice Makes 8 servings ¼ yellow pepper (approximately 1½ ounces), cut into ½-inch dice ½ jalapeño pepper, seeded and finely chopp
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® Preheat the Cuisinart Convection Toaster Oven Broiler to 375°F on the Oven Roasted Steak Fries bake setting with the rack in position B. Makes 2 servings Place potatoes in a medium to large mixing bowl. Toss with the remaining ingredients. Line the baking tray with aluminum foil and arrange the pota- 1 pound Idaho or russet potatoes (about 2 to 3 medium potatoes), toes cut side down. cut into ½-inch wedges 2 tablespoons extra virgin olive oil Bake for about 35 minutes, turning the potat
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1½ teaspoons extra virgin olive oil Roasted Fennel, Carrots and Parsnips 1 garlic clove, finely chopped ½ medium onion, finely chopped Makes 4 servings ½ teaspoon sea or kosher salt 2 fennel bulbs, quartered ¾ teaspoon freshly ground black pepper 3 medium carrots, cut into 1-inch pieces 2 cups shredded Cheddar, divided 1 large parsnip, cut into 1-inch pieces ¾ cup panko (breadcrumbs), divided 1 garlic clove, smashed ¼ cup grated Parmesan, divided 3 tablespoons extra virgin olive oil ½ teaspoon s
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Bake pizza in preheated oven for about 10 to 12 minutes, or until the dough White Pizza with Prosciutto, Arugula is nicely browned and the cheese is bubbling on top. and Tomatoes Remove the pizza from the oven. Cut into slices and serve immediately. Makes one 12-inch pizza (8 servings) *Using a pizza mesh makes forming the perfect pizza much easier. If you 1 have one, it is advisable to spray it with nonstick cooking spray before / recipe pizza dough (page 24) 3 stretching dough. 1 tables
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for about 12 to 14 minutes, or until the dough is nicely browned and the Reduce the temperature to 350°F and move the rack to position A. cheese is melted and bubbling on top. Remove the tart shell from the refrigerator. Using a fork, prick the dough Remove the pizza from the oven. Cut into slices and serve immediately. evenly all over but make sure not to go entirely through the dough. Line the shell with parchment and weigh down with dried beans or rice. Bake in Nutritional information per
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½ jalapeño, finely chopped Baked Rigatoni with Chicken Sausage, ½ red bell pepper, chopped ¼ medium sweet potato, peeled and diced Broccoli and Peppers 2½ teaspoons extra virgin olive oil, divided ¼ teaspoon sea or kosher salt, divided Makes 6 to 8 servings 2 / cup frozen corn kernels 3 5 ounces baby broccoli, about half a bunch, ends trimmed 1 cup shredded cooked chicken 1 teaspoon extra virgin olive oil, divided 2 cups black beans 1 2 tablespoons dry white wine / cup chopped cilantro 3 2 tabl
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Place the sausage, pepper, onion and garlic with a pinch each of the salt Rinse the beef and pat dry with paper towels. Rub with ¼ teaspoon each and pepper on a baking tray. Roast in preheated oven for about 15 min- of the salt and pepper. Reserve. utes, or until sausage and vegetables have browned. Reduce temperature ® to 350°F. In the bowl of a Cuisinart mini chopper or food processor, process the garlic, herbs and the reserved salt and pepper until well combined. With the In a large mixi
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cavity. Squeeze the lemon juice all over the chicken and place the juiced Rinse chicken and pat dry with paper towels. Toss in a large mixing bowl lemon in the cavity. Rub the olive oil on the chicken and sprinkle all over with the oil, lemon juice, spices and salt. Lay the shallots on the prepared with the dried herbs. Place the fresh herbs in the cavity and tie the legs baking pan and place the chicken on top of the shallots. together with butcher’s twine. Bake for 30 to 40 minutes, depen
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Roasted Sole with Artichokes and Capers Rosemary Focaccia Makes 4 servings For another version of this Italian staple, sprinkle with some chopped kalamata olives. 3½ tablespoons fresh lemon juice, divided Makes 18 servings 2 medium artichokes, trimmed, choke removed, 2¼ teaspoons active dry yeast and cut into wedges 1 / teaspoon granulated sugar 8 3 tablespoons extra virgin olive oil, divided 1 / cup warm (105° to 110°F) water 3 ¾ teaspoon sea or kosher salt, divided 4 cups unbleached, all-
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dough over the entire surface. Brush the dough with the remaining olive oil, Turn the dough out onto a lightly floured surface. Gently and carefully and sprinkle the salt and rosemary to cover. Cover with plastic wrap and let knead 2 to 3 times to ensure the dough is fully mixed. Divide the dough into rise until puffy, about 20 minutes. 8 equal pieces. Roll the dough, with floured hands, into a smooth ball. Repeat with remaining pieces and place on the prepared pan, leaving one Bake until go
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® Place dough in a 1-gallon sealable plastic bag with the air squeezed out, or Preheat the Cuisinart Convection Toaster Oven Broiler to 400°F on the in a bowl covered with plastic wrap. Let rise in a warm place until it has bake setting with the rack in position B. Line the baking sheet with alumi- doubled, about 45 to 60 minutes. num foil. Arrange the walnuts evenly on the prepared baking sheet; toast for about 3 minutes, or until fragrant and lightly browned. Reserve. Reduce Lightly butter
