Cuisinart Oven 89220 User Manual

INSTRUCTION AND RECIPE BOOKLET  
®
TOB-60N  
Cuisinart Convection Toaster Oven Broiler  
 
23. Do not rest cooking utensils or baking dishes on glass door.  
FOR HOUSEHOLD USE ONLY  
NOT INTENDED  
FOR COMMERCIAL USE  
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  
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-  
cially if the appliance touches the walls of the garage or the door touches  
the unit as it closes.  
SAVE THESE INSTRUCTIONS  
Please read and keep these instructions handy. These instructions will  
®
help you to use your Cuisinart Convection Toaster Oven Broiler to its  
fullest so that you will achieve consistent, professional results.  
SPECIAL CORD SET INSTRUCTIONS  
A short power supply cord is provided to reduce the risks resulting from  
becoming entangled in or tripping over a longer cord.  
Extension cords are available and may be used if care is exercised  
in their use.  
If an extension cord is used, the marked electrical rating of the  
extension cord must be at least as great as the electrical rating of the  
appliance, and the longer cord should be arranged so that it will not  
drape over the countertop or tabletop, where it can be tripped over or  
pulled on by children.  
NOTICE  
This appliance has a polarized plug (one blade is wider than the other).  
As a safety feature, this plug will fit in a polarized outlet only one way.  
If the plug does not fit fully in the outlet, reverse the plug. If it still does  
not fit, contact a qualified electrician. Do not attempt to defeat this  
safety feature.  
 
3
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  
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.  
1
2
4. Oven ON Indicator  
Indicator light will remain lit when oven is in use.  
5. Oven Rack  
3
4
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.  
6. Slide-out Crumb Tray (not shown)  
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.  
8
5
7. Cord Storage (not shown)  
Takes up excess cord and keeps countertop neat.  
8. Easy-Clean Interior  
The sides of the oven are coated, providing an easy-to-clean surface.  
9
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 tray is included for your convenience. Use with the  
broiling rack when broiling. Use alone when baking or roasting.  
10  
11. BPA Free (not shown)  
All parts that come in contact with food are BPA-free.  
 
4
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.  
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 6).  
GENERAL GUIDELINES  
To broil, set temperature and function dials to broil. Turn ON/Toast shade dial  
to the always ON position. Preheat oven for five minutes 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 On/Toast Shade dial to OFF position.  
NOTE: Never use glass oven dishes to broil.  
Bake  
To bake, turn the temperature dial to the desired temperature, turn  
function dial to bake position and turn ON/Toast shade dial to the always  
ON position. The oven indicator light will turn on. You will need to turn off  
the oven manually by turning the ON/Toast shade 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  
To use convection baking/roasting, turn the temperature dial to the desired  
temperature, turn function dial to convection bake position and turn ON/  
Toast shade dial to the always ON position. The oven indicator light will  
turn on. You will need to turn off the oven manually by turning the ON/Toast  
shade 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.  
Toasting: Always have the rack in rack position B, as indicated in the  
diagram on page 6, for even toasting. Always position your item/items in the  
middle of the rack.  
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 On/Toast Shade dial to OFF.  
The indicator light will turn off.  
Most baking recipes recommend reducing temperatures by 25 degrees when  
using the convection feature. Always check 10 minutes before suggested  
cooking time.  
 
5
Warm  
5. Wire rack, baking pan and crumb tray should be hand washed in hot  
sudsy water or use a nylon scouring pad or nylon brush.  
To keep food warm, turn the temperature dial to 200˚F; turn the function dial  
to warm position and set the ON/Toast shade dial to the always ON position.  
The oven indicator light will turn on. 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 at right).  
6. Never wrap the cord around the outside of the oven. Use the cord  
storage cleats on the back of the oven.  
7. Any other servicing should be performed by an authorized service representative.  
IMPORTANT  
Toast  
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.  
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.  
All of our recipes have been tested in our kitchen and specially developed to  
Shade Selection  
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work in the Cuisinart Convection Toaster Oven Broiler. These mouth-watering  
Turn temperature dial to broil/toast 500˚F. Set function dial to bake/toast. Turn  
the ON/Toast shade dial to desired shade setting from light to dark within the  
marked settings on this dial. This will turn on the toaster oven broiler and the  
oven indicator light will turn on.  
recipes are just a sampling of what this appliance can do.  
OVEN RACK  
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 ON/Toast  
shade dial to Off. The toaster oven broiler will cancel your toast cycle.  
POSITION DIAGRAMS  
RACK  
POSITION  
Each recipe gives you step-by-step  
A
directions and will even tell you where  
the oven rack should be positioned for  
best results. Please refer to the diagram  
for oven rack positions. Each position  
Important Notes on Toasting  
The oven rack must be in position B as indicated in the diagram on this page.  
CLEANING AND MAINTENANCE  
Always allow the oven to cool completely before cleaning.  
1. Always unplug the oven from the electrical outlet.  
RACK  
is described with a letter that is referred  
to in the recipe.  
POSITION  
B
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
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.  
WARNING: Placing the rack in the bottom position or in the top  
position with the rack upwards while toasting may result in a fire.  
Refer to rack position diagram for proper use.  
4. To remove crumbs, slide out the crumb tray and discard crumbs. Wipe  
clean and replace. To remove baked-on grease, soak the tray in hot sudsy  
water or use nonabrasive cleaners. Never operate the oven without the  
crumb tray in place.  
 
6
with flour. 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 24)  
ounces sweet Italian sausage, casings removed  
tablespoons unsalted butter or olive oil  
garlic cloves, finely chopped  
cups packed baby spinach  
teaspoon table salt, divided  
teaspoon black pepper, divided  
cup whole milk  
2½  
1
2
/
3
½
¼
cup wheat germ  
1
cup heavy cream  
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.  
1
Roll out the dough into a 10-inch disc about / -inch thick. Fit into  
8
an ungreased 9-inch deep-dish pie plate. Chill in refrigerator for about  
20 minutes.  
In a small mixing bowl, add the flours, salt, baking soda, baking powder  
and cinnamon. Whisk to combine; reserve.  
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Preheat the Cuisinart Convection Toaster Oven Broiler to 350°F on the  
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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 preheated oven for 20 to 22 minutes, or until the dough under the  
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  
combined. While mixing, slowly add one third of the dry mixture, then  
follow with half of the buttermilk – adding when the batter is still streaky  
 
7
parchment is no longer wet. Remove the beans/rice and parchment and  
continue baking 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  
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pepper. Using a Cuisinart hand or stand mixer fitted with the whisk  
attachment, 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.  
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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  
minutes, 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 it 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
 
8
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 (breadcrumbs)  
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  
cup crumbled gorgonzola  
tablespoon honey  
1
2
Clean the mushrooms and remove and reserve the stems.  
½
½–1  
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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.  
Heat 1 tablespoon of the oil in a medium skillet 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 one 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 on  
the toasted bread slices, 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  
mushrooms, 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.  
 
9
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  
Roasted Vegetable Quesadillas  
Makes 2 quesadillas (4 servings)  
Twice Baked Potatoes  
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  
Makes 8 servings  
4
Idaho or russet potatoes (10 to 12 ounces each)  
teaspoon extra virgin olive oil, divided  
cup lowfat milk  
1
2
/
3
1
teaspoon extra virgin olive oil, plus ½ tablespoon for brushing  
teaspoon sea or kosher salt  
teaspoon freshly ground black pepper  
cup frozen corn kernels  
tablespoon cilantro, roughly chopped  
ounce Monterey Jack, shredded  
ounce goat cheese  
2
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  
¼
¼
¼
1
1
1
½
½
½
¼
®
Preheat the Cuisinart Convection Toaster Oven Broiler to 400°F on the  
bake setting with the rack in position B.  
2
10-inch flour tortillas  
nonstick cooking spray  
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.  
®
Preheat Cuisinart Convection Toaster Oven Broiler to 400°F on the bake  
setting with rack in position A. Line baking pan with aluminum foil.  
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.  
In a medium bowl put cooked potato, 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  
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.  
Assemble quesadillas: Lay the tortillas on a work surface. Place equal  
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.  
Spray prepared baking pan with cooking spray. Place the quesadillas on  
baking 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.  
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  
Cut quesadillas in half and serve with salsa, guacamole, and/or sour cream.  
 
10  
®
Preheat the Cuisinart Convection Toaster Oven Broiler to 375°F on the  
bake setting with the rack in position B.  
Oven Roasted Steak Fries  
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-  
toes cut side down.  
1
pound Idaho or russet potatoes (about 2 to 3 medium potatoes),  
cut into ½-inch wedges  
2
½
¼
tablespoons extra virgin olive oil  
teaspoon sea or kosher salt  
teaspoon freshly ground black pepper  
pinch cayenne  
Bake for about 35 minutes, turning the potatoes every 10 minutes.  
Remove and serve immediately.  
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  
®
Preheat the Cuisinart Convection Toaster Oven Broiler to 425°F on the  
bake setting with the rack in position B.  
Roasted Asparagus  
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.  
Asparagus is delicious roasted, and very simple to prepare.  
Makes 4 servings  
Bake for about 30 minutes, turning the potatoes halfway through the cook-  
ing time.  
1
1
¼
¼
pound asparagus  
teaspoon extra virgin olive oil  
teaspoon sea or kosher salt  
teaspoon freshly ground black pepper  
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  
®
Preheat Cuisinart Convection Toaster Oven Broiler to 425°F on either the  
convection bake or regular bake setting with rack in position B.  
Roasted Sweet Potatoes  
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.  
Makes 4 servings  
Arrange asparagus on the baking sheet and bake in preheated oven for  
10 to 15 minutes, until the asparagus is tender.  
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  
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  
 
11  
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), divided  
cup grated Parmesan, divided  
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.  
Heat the oil in 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.  
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.  
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  
Broccoli and Cauliflower Gratin  
Serve immediately.  
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  
To make this recipe your own, substitute your  
favorite cheeses for the Cheddar.  
Makes 8 servings  
nonstick cooking spray  
1½  
1
pounds broccoli florets  
pound cauliflower florets  
 
12  
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.  
White Pizza with Prosciutto, Arugula  
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  
have one, it is advisable to spray it with nonstick cooking spray before  
stretching dough.  
1
/
recipe pizza dough (page 24)  
tablespoon extra virgin olive oil  
3
1
1–1½ ounces (about 4 to 6 slices) prosciutto, halved  
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  
3
medium garlic cloves, finely chopped, divided  
cup halved grape tomatoes  
cups packed arugula  
1
2
1½  
½
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)  
½
teaspoon freshly ground black pepper  
3
/
strips bacon  
1
recipe pizza dough (page 24)  
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
®
Preheat the Cuisinart Convection Toaster Oven Broiler to 425°F on the  
bake setting with the rack in position A.  
1
1
6
1
¼
1
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.  
While dough is baking, preheat a medium skillet over medium-high heat.  
Add the prosciutto. Sauté until crisp; remove and reserve.  
®
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.  
Add 2∕ of the garlic chopped cloves to the hot pan. Sauté until fragrant,  
3
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.  
Preheat oven to 425°F on the bake setting with the rack in position A.  
In a medium-sized bowl, mix the ricotta, Parmesan, remaining garlic, salt  
and pepper until well combined. Reserve.  
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.  
Spread the ricotta mixture evenly over the partially baked pizza dough. Top  
the ricotta with the arugula mixture and then finish with the prosciutto.  
Spread the sauce evenly over the dough. Top with the cheese, and then  
finish with the tomatoes, onions and basil. Bake pizza in preheated oven  
 
13  
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 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  
preheated 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.  
Remove the pizza from the oven. Cut into slices and serve immediately.  
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  
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, using  
different vegetable in each row). 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).  
½
3
2
recipe pâte brisée (page 24)  
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  
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
Serve warm or at room temperature.  
½–¾ ounce soft goat cheese  
small basil leaves, thinly sliced (chiffonade)  
5
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 pâte brisée into a 12x4-inch rectangle. Fold up the  
edges to ¼-inch high. Refrigerate for about 30 minutes.  
®
While dough is chilling, prepare the vegetables. Preheat the Cuisinart  
Chicken, Vegetable and Black Bean  
Burritos  
Convection Toaster Oven Broiler to 425°F with the rack in the position B.  
Line the baking tray with aluminum foil.  
®
Makes 4 servings  
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.  
½
1
1
large zucchini, diced  
small onion, thinly sliced  
large carrot, diced  
3
garlic cloves, roughly chopped  
 
14  
½
½
¼
2½  
jalapeño, finely chopped  
red bell pepper, chopped  
Baked Rigatoni with Chicken Sausage,  
Broccoli and Peppers  
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  
¼
Makes 6 to 8 servings  
2
/
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  
1
2
1
/
3
2
pinch chili powder  
pinch dried oregano  
½
½
2
¼
¼
½
red bell pepper, sliced  
medium onion, sliced  
pinch freshly ground black pepper  
ounces Monterey Jack, shredded (about 1 cup)  
10-inch flour tortillas  
4
4
garlic cloves, finely chopped  
teaspoon sea or kosher salt, divided  
teaspoon freshly ground black pepper, divided  
pound dried rigatoni pasta, cooked according to manufacturer’s  
instructions  
®
Preheat the Cuisinart Convection Toaster Oven Broiler to 400ºF with the  
rack in position B. Line the baking tray with aluminum foil.  
¾
8
¼
4–6  
cup ricotta  
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.  
ounces mozzarella, shredded  
cup grated Parmesan (about 1 ounce)  
basil leaves, roughly torn  
cooking spray  
Bring a pot of salted water to a boil. Set up a large bowl filled with ice  
water.  
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.  
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.  
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.  
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  
®
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.  
 
15  
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.  
Rinse the beef and pat dry with paper towels. Rub with ¼ teaspoon each  
of the salt and pepper. Reserve.  
®
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  
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.  
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.  
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.  
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  
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  
Herb-Crusted Beef Tenderloin  
Classic Roast Chicken  
Makes 6 servings  
Makes 4 to 6 servings  
1½  
½
½
3
2
1
1
½
3
pounds trimmed beef tenderloin roast (preferably top cut)  
teaspoon sea or kosher salt, divided  
teaspoon freshly ground black pepper, divided  
garlic cloves  
sprigs fresh thyme, stems discarded  
sprig fresh rosemary, stem discarded  
sprig fresh oregano, stem discarded  
teaspoon dried tarragon  
1
1
½
1
1
2
1
3½- to 4-pound chicken  
teaspoon kosher salt  
teaspoon freshly ground black pepper  
lemon, halved  
teaspoon extra virgin olive oil  
teaspoons herbes de Provence or fines herbes  
small bundle mixed fresh herbs (i.e. thyme, rosemary, parsley,  
etc.)  
tablespoons extra virgin olive oil  
tablespoons Dijon-style mustard  
3
1
garlic cloves, smashed  
medium onion, quartered  
2
®
®
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 375°F on convection  
bake 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 in the  
 
16  
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. Toss in a large mixing bowl  
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.  
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  
Broiled Pork Chops with  
Hot Cherry Peppers  
Makes 4 servings  
Moroccan Spiced Baked Chicken  
Makes 4 to 5 servings  
4
1
pork chops (each 1½-inch thick)  
teaspoon sea or kosher salt  
1½  
1
1½  
¾
pounds mixed chicken parts  
tablespoon extra virgin olive oil  
tablespoons fresh lemon juice (about ½ lemon)  
teaspoon ground cumin  
1
6
2–3  
½
teaspoon freshly ground black pepper  
ounces hot cherry peppers (about 4 to 6)  
garlic cloves, smashed  
medium onion, cut into ½-inch pieces  
½
teaspoon ground cinnamon  
pinch cayenne  
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.  
¼
½
1
teaspoon ground coriander  
teaspoon freshly ground black pepper  
teaspoon sea or kosher salt  
shallots, quartered  
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.  
2
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  
®
Preheat Cuisinart Convection Toaster Oven Broiler to 375°F on the bake  
setting with rack in position A. Line baking tray with aluminum foil.  
 
17  
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  
2
tablespoons fresh lemon juice, divided  
medium artichokes, trimmed, choke removed,  
and cut into wedges  
tablespoons extra virgin olive oil, divided  
teaspoon sea or kosher salt, divided  
teaspoon freshly ground black pepper, divided  
pound fillet of sole, or other similar white fish  
tablespoons drained capers  
Makes 18 servings  
2¼  
teaspoons active dry yeast  
teaspoon granulated sugar  
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  
1
/
8
3
1
/
3
¾
½
1
4
3
1
2
¼
cup extra virgin olive oil, divided  
nonstick cooking spray  
2
tablespoons fresh rosemary  
®
Preheat Cuisinart Convection Toaster Oven Broiler to 425°F on bake set-  
ting with rack in position B. Line baking tray with aluminum foil.  
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.  
Dissolve the yeast and sugar in the warm water. Let stand 3 to 5 minutes, or  
until mixture is foamy.  
®
Place flour and 1 teaspoon of salt in the work bowl of a Cuisinart food  
processor fitted with the dough blade; process 10 seconds to combine. Add  
cold water and 2 tablespoons of oil to the yeast mixture.  
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.  
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.  
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.  
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  
®
Preheat Cuisinart Convection Toaster Oven Broiler to 400°F on the con-  
vection 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  
 
18  
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  
1½  
½
2
cups unbleached, all-purpose flour  
cup cake flour  
teaspoons cream of tartar  
teaspoons baking soda  
pinch granulated sugar  
Makes 15 rolls  
2¼  
teaspoons active dry yeast  
cups warm (105° to 110°F) water  
tablespoon molasses  
1²∕  
1
1½  
³
3½  
1¾  
1½  
2
2
3
cups whole-wheat flour  
cups bread flour, divided  
tablespoons vital wheat gluten  
teaspoons sea or kosher salt  
tablespoons flax seed oil  
tablespoons flax seeds  
1½  
¼
6
1
3
teaspoons sea or kosher salt  
teaspoon freshly ground black pepper  
tablespoons unsalted butter, cold, cut into ¼-inch cubes  
cup lowfat buttermilk  
tablespoons unsalted butter, melted, 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  
®
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.  
bowl of a Cuisinart Stand Mixer fitted with the dough hook. Mix on speed  
3 to combine. With mixer on speed 1, slowly add the yeast mixture. Let  
mixture come to a ball, add the flax seeds and raisins, and then increase  
gradually to speed 3. Let dough knead about 8 minutes.  
 
19  
®
Place dough in a 1-gallon sealable plastic bag with the air squeezed out, or  
in a bowl covered with plastic wrap. Let rise in a warm place until it has  
doubled, 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.  
Lightly coat a loaf pan with nonstick cooking spray. Reserve.  
®
Preheat the Cuisinart Convection Toaster Oven Broiler to 450°F on the  
In a small bowl, mix the flours, baking soda, salt, sugar, cinnamon, choco-  
late chips and toasted walnuts; reserve.  
convection bake setting with rack in position A.  
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.  
Add the butter, eggs, vanilla, bananas and sour cream to the mixing bowl  
®
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.  
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  
Bake in the preheated oven for about 50 to 55 minutes, or until a cake tes-  
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  
Whole-Wheat Banana  
Chocolate Chip Bread  
Makes one 9x5x3-inch loaf  
Apple, Cherry and Raisin Crisp  
1
cup chopped walnuts  
nonstick cooking spray  
An old favorite with a twist.  
1
1
cup unbleached, all-purpose flour  
cup whole-wheat flour  
Makes 8 servings  
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  
large eggs  
1
cup rolled oats  
½
cup packed light brown sugar  
cup unbleached, all-purpose flour  
teaspoon ground cinnamon  
teaspoon table salt  
1
/
3
1
¼
6
tablespoons unsalted butter, melted  
pounds apples, peeled, cored, quartered and cut into /4-inch  
2
1
1½  
1
3
¼
teaspoon pure vanilla extract  
medium, very ripe, bananas, mashed  
cup sour cream  
slices*  
1
tablespoon fresh lemon juice  
 
20  
½
¼
½
2
cup dried cherries  
cup raisins  
cup granulated sugar  
tablespoons honey  
teaspoon pure vanilla extract  
Bittersweet Espresso Brownies  
Makes 16 brownies  
½
cup chopped walnuts  
nonstick cooking spray  
1
¾
4
2
cup unsalted butter, cubed  
®
ounces unsweetened chocolate, finely chopped  
ounces bittersweet chocolate, finely chopped  
large eggs  
Preheat the Cuisinart Convection Toaster Oven Broiler to 350ºF on the  
bake setting with the rack in position A. Lightly coat a 9-inch square baking  
dish with cooking spray.  
3
1
½
2
2
¾
¾
cup granulated sugar  
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.  
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  
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.  
®
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.  
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.  
®
Coat a 9-inch baking pan with nonstick cooking spray; lightly dust with  
unbleached, all-purpose flour. Reserve.  
* For ease in slicing, use the Cuisinart Food Processor fitted with the  
4mm slicing disc.  
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  
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.  
®
In a large mixing bowl, beat eggs with a Cuisinart Hand Mixer until light-  
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.  
Pour into prepared pan. Bake for about 35 minutes, or until edges are dry.  
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  
 
21  
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  
cup almonds  
cup unbleached, all-purpose flour  
cup confectioners’ sugar  
teaspoon table salt  
½
1
1
/
3
½
1
¼
teaspoon lemon zest  
cup unsalted butter, cold and cubed  
Dust with confectioners’ sugar before serving.  
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  
cup fresh lemon juice (about 3 lemons)  
teaspoon pure vanilla extract  
teaspoon lemon zest  
teaspoon baking powder  
teaspoon table salt  
Cinnamon Cake with  
White Chocolate Glaze  
Makes 16 servings  
cup unbleached, all-purpose flour  
tablespoons heavy cream  
Cake:  
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.  
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.  
cup packed light brown sugar  
large egg whites  
®
2
½
teaspoons pure vanilla extract  
cup whole milk  
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  
 
22  
Glaze:  
6
¼
Caramel Walnut Tart with Raspberry  
and Chocolate  
tablespoons heavy cream  
teaspoon pure vanilla extract  
pinch table salt  
½
3
tablespoon light corn syrup  
ounces white chocolate, chopped  
Makes 16 servings  
2½  
½
1½  
1
cups chopped walnuts  
recipe pâte sucrée (page 25)  
cups granulated sugar  
cup water  
®
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.  
3
tablespoons light corn syrup  
pinch table salt  
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.  
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.  
1
Roll out the dough into a 10-inch disc about / -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.  
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.  
While the shell is baking, add the sugar, water, corn syrup and salt to a  
heavy-bottomed, medium saucepan. Wipe down the 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.  
Transfer glazed cake to a refrigerator and let chill for at least 2 hours to  
allow the glaze to set.  
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  
 
23  
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.  
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 ball  
forms. Let the machine run for an additional minute to knead. Dough will  
be slightly sticky.  
While caramel is cooking, spread the raspberry jam on the cooled tart shell.  
Pour the caramel-walnut mixture on top of the raspberry layer.  
Lightly dust a sealable plastic bag with flour. Dust dough with flour. Place  
the dough in the floured bag; squeeze out all of the air and seal. Let rise in  
a warm place for 45 minutes to 1 hour.  
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 overnight.  
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  
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  
Pâte Brisée  
This versatile dough can be used for sweet or savory treats.  
Pizza Dough  
Makes two 9-inch single-crust tarts/pies, or one double-crust pie  
2
1
cups unbleached, all-purpose flour  
teaspoon table salt  
This dough freezes very well.  
Makes three 12-inch pizzas  
½
4
pound unsalted butter, cold and cubed  
tablespoons ice water  
2¼  
½
1
teaspoons active dry yeast  
cup warm (105° to 110°F) water  
teaspoon granulated sugar  
®
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.  
4
1½  
1
cups unbleached, all-purpose flour, plus more for dusting  
teaspoons sea or kosher salt  
tablespoon extra virgin olive oil  
cup cold water  
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.  
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.  
 
24  
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  
process 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  
 
25  
BEFORE RETURNING YOUR CUISINART PRODUCT  
WARRANTY  
®
If your Cuisinart Convection Toaster Oven Broiler should prove to be  
defective within the warranty period, we will repair or, if we think necessary,  
replace it. To obtain warranty service, please call our Consumer Service  
Center toll-free at 1-800-726-0190 or write to: Cuisinart, 7475 North Glen  
Harbor Blvd, Glendale, AZ 85307. To facilitate the speed and accuracy of  
your return, enclose $10.00 for shipping and handling. (California residents  
need only supply a proof of purchase and should call 1-800-726-0190 for  
shipping instructions.) Please be sure to include your return address,  
description of the product’s defect, product serial number, and any other  
information pertinent to the return. Please pay by check or money order.  
NOTE: For added protection and secure handling of any Cuisinart product  
that is being returned, we recommend you use a traceable, insured delivery  
service. Cuisinart cannot be held responsible for in-transit damage or for  
packages that are not delivered to us. Lost and/or damaged products are  
not covered under warranty.  
LIMITED THREE-YEAR WARRANTY  
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, family or household use. Except as otherwise required under  
applicable law, this warranty is not available to retailers or other commercial  
purchasers or owners. We warrant that your Cuisinart 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.  
®
We recommend that you visit our website, www.cuisinart.com for a fast,  
efficient way to complete your product registration. However, product  
registration does not eliminate the need for the consumer to maintain the  
original proof of purchase in order to obtain the warranty benefits. In the  
event that you do not have proof of purchase date, the purchase date for  
purposes of this warranty will be the date of manufacture.  
®
Your Cuisinart Convection Toaster Oven Broiler has been manufactured  
to the strictest specifications and has been designed for use only in 120 volt  
outlets and only with authorized accessories and replacement parts. This  
warranty expressly excludes any defects or damages caused by attempted  
use of this unit with a converter, as well as use with accessories, replacement  
parts or repair service other than those authorized by Cuisinart. This warranty  
does not cover any damage caused by accident, misuse, shipment or other  
than ordinary household use. This warranty excludes all incidental or  
consequential damages. Some states do not allow the exclusion or limitation  
of these damages, so these exclusions may not apply to you. You may also  
have other rights, which vary from state to state.  
CALIFORNIA RESIDENTS ONLY  
California law provides that for In-Warranty Service, California residents  
have the option of returning a nonconforming product (A) to the store where  
it was purchased or (B) to another retail store that sells Cuisinart products  
of the same type. The retail store shall then, according to its preference,  
either repair the product, refer the consumer to an independent repair  
facility, replace the product, or refund the purchase price less the amount  
directly attributable to the consumer’s prior usage of the product. If neither  
of the above two options results in the appropriate relief to the consumer,  
the consumer may then take the product to an independent repair facility, if  
service or repair can be economically accomplished. Cuisinart and not the  
consumer will be responsible for the reasonable cost of such service, repair,  
replacement, or refund of nonconforming products under warranty. California  
residents may also, according to their preference, return nonconforming  
products directly to Cuisinart for repair or, if necessary, replacement by  
calling our Consumer Service Center toll-free at 1-800-726-0190. Cuisinart  
will be responsible for the cost of the repair, replacement, and shipping and  
handling of such nonconforming products under warranty.  
Important: If the nonconforming product is to be serviced by someone other  
than Cuisinart’s Authorized Service Center, please remind the servicer to call  
our Consumer Service Center at 1-800-726-0190 to ensure that the problem  
is properly diagnosed, the product is serviced with the correct parts, and to  
ensure that the product is still under warranty.  
 
26  
NOTES  
 
27  
Slow Cookers  
Blenders  
Griddlers  
Food  
Processors  
Rice Cookers  
®
Discover the complete line of Cuisinart brand premier kitchen appliances  
including food processors, mini food processors, hand mixers, blenders, toasters,  
coffeemakers, cookware, ice cream makers and toaster ovens at  
©2013 Cuisinart  
150 Milford Road  
East Windsor, NJ 08520  
Printed in China  
13CE142342  
Any other trademarks or service marks of third parties referred to  
herein are the trademarks or service marks of their respective owners.  
 
G IB-11043B  
Version no :  
Fold Size:  
IB-11043B  
152X229mm  
Saddle Stitched 28 pp  
Material (Cover):  
157gsm matt artpaper  
(Inside):  
120gsm gloss artpaer  
Coating:  
Gloss varnishing in cover  
4C(CMYK)+1C(BK)  
Color (Cover):  
(Inside):1C(BK)  
Date:  
MAY-13-2013  
Co-ordinator:  
Scias  
Hugo Description  
PDF version :  
Hugo Code :  
Color Series:  
Remark:  
IB-11043B(1.0) BOOK  
SIL1439IB-1B1  
Non  
Operator : Kelvin  
IRP : AAJ  
Quality request (1)  
 

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