Cuisinart Convection Oven IB 8099 User Manual

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

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