Cuisinart Oven TOB 30BWFR User Manual

INSTRUCTION AND  
RECIPE BOOKLET  
®
s
TOB-30 Series  
Cuisinart Classic Toaster Oven Broiler  
 
other than manufacturer’s recommended accessories in this oven.  
Longer extension cords are available and may be used if care is exercised  
in their use.  
15. Do not place any of the following materials in the oven: paper, cardboard,  
plastic and similar products.  
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 counter-  
top or tabletop where it can be tripped over or pulled on by children.  
16. Do not cover crumb tray or any part of the oven with metal foil. This will  
cause overheating of the oven.  
17. Oversize foods, metal foil packages and utensils must not be inserted in  
the toaster oven broiler, as they may involve a risk of fire or electric shock.  
NOTICE  
18. A fire may occur if the toaster oven broiler is covered or touching  
flammable materials such as curtains, draperies, and walls, when in oper-  
ation. Do not store any items on top of the appliance when in operation.  
Do not operate under wall cabinets.  
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.  
19. Do not clean with metal scouring pads. Pieces can break off the pad and  
touch electrical parts, involving a risk of electric shock.  
20. Do not attempt to dislodge food when the toaster oven broiler is plugged  
into electrical outlet.  
FOR HOUSEHOLD USE ONLY  
21. Warning: To avoid possibility of fire, NEVER leave toaster oven broiler  
unattended during use.  
NOT INTENDED FOR COMMERCIAL USE  
22. Use recommended temperature settings for baking and roasting.  
23. Do not rest cooking utensils or baking dishes on glass door.  
24. Turn the function dial to the off position to turn off toaster oven broiler.  
INTRODUCTION  
Now Cusinart makes countertop cooking and toasting easier than ever. Your  
toaster oven broiler features simple dial controls and an easy-to-clean interior  
that wipes clean in seconds. Cuisinart is dedicated to making life in the  
kitchen easier than ever, and this 3-in-1 appliance delivers. It’s big enough to  
let you bake an entire meal at once, or toast up enough bagels for the whole  
family. And best of all, it all takes place right on your countertop! Now it's easi-  
er than ever to Savor the Good Lifewith Cuisinart.  
SAVE THESE INSTRUCTIONS  
Please read and keep these instructions handy. These instructions will  
help you to use your Cuisinart® 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.  
2
 
FEATURES AND BENEFITS  
1. Temperature Dial  
9
10  
Select desired temperature for the “Baking” or “Broiling” function.  
2. Function Dial  
Select cooking method - Bake, Broil or Toast.  
3. Toast Shade Dial  
1
2
3
Select the desired toast shade - Light, Medium or Dark.  
4. Toasting Start Button  
Push the "Start" button to start toasting function.  
5. Toasting Stop Button  
Push button to stop toasting in mid cycle and shut off oven.  
4
6. Oven On Indicator  
Indicator light will remain lit when oven is in use.  
7. 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.  
5
7
6
8. Slide-out Crumb Tray (not shown)  
Removes easily from the bottom of the toaster oven broiler  
to clean crumbs from bottom of oven.  
Broiling Pan and Drip Tray  
9. Cord Storage  
Takes up excess cord and keeps countertop neat.  
10. Easy Clean Interior  
11  
The sides of the oven are coated, providing an easy-to-clean surface.  
11. Baking/Broiling Pan  
A baking/broiling pan is included for your convenience. The broiling pan’s drip tray  
has two positions to accommodate a variety of meats, poultry, and fish for broiling.  
3
 
Before you begin:  
Place your oven on a flat surface.  
USE AND CARE  
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.  
DO NOT STORE OBJECTS ON THE TOP OF THE OVEN. IF YOU DO,  
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 1/4 cup water to the bottom of the  
broiling pan to reduce sizzling and splattering. Place the drip tray in the broil-  
ing pan. Note: There are two positions for the drip tray so that a variety of  
thicknesses of foods can be broiled. Also, the oven rack can be turned up or  
down depending on the thickness 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  
Baking: Baking function can be used as you would normally use your  
large kitchen oven for roasting meats including chicken, or baking cakes,  
cookies and more.  
To broil, set temperature and function dials to broil. 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. Note: Never  
use glass oven dishes to broil.  
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 drip tray. Foil is extremely dangerous  
when broiling fatty foods. Grease will accumulate and may catch fire. The use  
of foil is not recommended, but if foil is used to cover broiling pan, be sure foil  
is tucked neatly around the pan and does not touch the walls or heating rods.  
Never cover crumb tray.  
To stop broil operation, turn function dial to off position.  
Bake:  
To bake, turn the temperature dial to the desired temperature and turn func-  
tion dial to bake position. The oven indicator light will turn on. Preheat oven  
for five minutes, then begin to bake.  
Toasting: Always have the rack in rack position “B”, as indicated in the dia-  
gram on page 5, for even toasting. Always center your item/items in the mid-  
dle of the rack.  
Toast:  
To toast, make sure the oven rack is in rack position “B”, as indicated in  
the diagram on page 5. 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.  
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.  
Turning off the toaster oven broiler: Turn the function dial to off. The  
indicator will turn off.  
Browning Selection:  
Set function dial to toast. Turn toast shade dial to desired browning setting.  
Press "Start" button to begin toasting.  
4
 
Stop Toasting:  
IMPORTANT:  
When the toasting cycle is finished, the oven will beep 5 times and turn off.  
If you wish to stop the toasting cycle before it is finished, simply press the  
“Stop” button. The toaster oven broiler will cancel your toast cycle.  
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.  
Important Notes on Toasting:  
All of our recipes have been tested in our kitchen and specially developed to  
work in the Cuisinart® Classic Toaster Oven Broiler. These mouth-watering  
recipes are just a sampling of what the Cuisinart® Classic Toaster Oven Broil-  
er can do.  
The oven rack must be in rack 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.  
OVEN RACK POSITION DIAGRAMS  
Each recipe gives you step-by-step directions and will even tell you where the  
oven rack should be positioned for best results. Please refer to the diagram  
below for oven rack positions. Each position 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  
“A”  
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.  
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.  
RACK  
POSITION  
“B”  
5. Wire rack, broiling pan and drip tray are dishwasher safe. If heavily soiled,  
soak in hot sudsy water or use a nylon scouring pad or nylon brush.  
6. Never wrap the cord around the outside of the oven. Use the cord storage  
cleats on the back of the oven.  
RACK  
POSITION  
“C”  
5
 
Pesto Cheese Twists  
Serve these as an appetizer, or with soup in place of crackers.  
Quick Cheese Nachos  
Homemade nachos make a great quick snack or appetizer.  
Serve with sour cream, guacamole and your favorite salsa.  
Makes sixteen 5-inch twists  
1
1
1
1
tablespoon prepared pesto  
tablespoon grated Parmesan or Asiago cheese  
egg white, beaten until foamy  
sheet puff pastry, thawed at room temperature  
for 20-30 minutes  
Makes 2 servings  
15  
2/3  
1/4  
1/4  
1/4  
1
full-sized baked tortilla chips (about 2-1/4 ounces)  
cup refried beans  
cup jalapeño pepper slices, drained  
cup chopped scallion  
cup sliced black olives, drained  
cup shredded extra sharp cheddar cheese  
On a lightly floured surface, roll the puff pastry until it measures 10 by 12  
inches; use a pastry wheel to cut the puff pastry in half crosswise. Combine  
the pesto, grated cheese and half the beaten egg white (discard the remaining  
egg white). Spread the pesto mixture evenly over one of the half sheets using  
an offset spatula; top with the second half sheet. Use a rolling pin to lightly roll  
together. With the pastry wheel, cut the sheet in half crosswise, then cut each  
piece into eight strips, 1/2 x 6 inches each. Twist each strip 3 – 4 times; pinch  
ends to seal. Place on a tray and refrigerate for at least 30 minutes.  
Place rack in the Cuisinart® Classic Toaster Oven Broiler in position “A” and  
preheat on broil setting. Arrange chips in 11 x 7-inch baking pan. Distribute the  
remaining ingredients over the chips, as evenly as possible in the order listed,  
ending with the shredded cheese. Place in the oven and broil until cheese is  
bubbly, about 4 minutes. Serve immediately.  
Ten minutes before baking, place the rack in position “B”; preheat the  
Cuisinart® Classic Toaster Oven Broiler to 425°F. Line the broiler pan (without  
drip tray) with a sheet of parchment paper.  
Arrange 8 strips evenly on the parchment lined pan. Bake for 11-13 minutes at  
425° F until puffed and crispy. Remove from the pan with tongs or a spatula  
and place on a rack to cool. Arrange the second batch on the same baking  
sheet and repeat. Serve slightly warm or at room temperature.  
Nutritional information per serving:  
Nutritional information per twist:  
Calories 483 (46% from fat) • carbo. 46g • prot. 23g • fat 26g  
sat.fat 12g • chol. 61mg • sod. 1604mg • fiber 4g  
Calories 71 (60% from fat) • carbo. 6g • prot. 1g • fat 5g  
sat.fat 0g • chol. 0 mg • sod. 87mg • fiber 0g  
6
 
Cuisinart Honey Wheat Rolls  
These rolls have the nutty flavor of whole wheat, and a rich buttery taste with a  
kiss of honey – and they are baked in a Cuisinart® toaster oven!  
Parmesan Chive Corn Muffins  
These muffins are delicious served warm from the oven.  
Makes six 2-1/2 inch muffins  
Makes 16 rolls  
1/2  
1/2  
2
cup all-purpose flour  
cup yellow cornmeal  
tablespoons firmly packed brown sugar  
teaspoon cream of tartar  
6
1
ounces evaporated skim milk  
package active dry yeast  
1-1/2 tablespoons honey  
1
1
large egg, well beaten  
1/4  
1/8  
1
teaspoon baking soda  
teaspoon salt  
large egg, lightly beaten  
2
3/4  
4
cups unbleached all-purpose flour  
cup whole wheat flour  
ounces unsalted butter, cut into 1-inch pieces  
teaspoon salt  
1/2  
2
1/4  
1
cup milk (may use regular, reduced, lowfat, or fat-free)  
tablespoons unsalted butter, melted and cooled  
cup freshly grated Parmesan cheese  
tablespoon chopped fresh chives  
1
Cooking spray  
Egg glaze (1 large egg beaten with 2 teaspoons water)  
In a small saucepan over medium-low heat, warm the milk to 110° F and  
remove from the heat. Dissolve yeast and sugar in milk; let sit until foamy,  
about 3 – 5 minutes. Stir in the beaten egg and reserve.  
Place the rack in position “B”; preheat Cuisinart® Classic Toaster Oven Broiler  
to 400° F. Evenly spray a six-cup standard muffin tin with cooking spray.  
In a Cuisinart® food processor fitted with the metal blade, process flour, butter  
and salt until combined, about 15 – 20 seconds. (If you have a 2011, 2014 or  
3014 Series Cuisinart® Food Processor, use the metal dough blade and dough  
speed.) With the machine running, add the yeast mixture in a steady stream  
through the small feed tube, as fast as the flour absorbs it. After the dough forms  
a ball, process until smooth and elastic, about 60 seconds. Place in a large food  
storage bag. Squeeze out air, seal bag and let rise in a warm place until doubled  
in bulk, about 1 hour. Place dough on a floured surface and punch down; let rest  
for 10 minutes. Coat a 9-inch round baking pan with cooking spray. Divide  
dough into 16 equal pieces and shape each into a ball. Arrange, just touching,  
in prepared pan. Cover with plastic wrap that has been sprayed with cooking  
spray. Let rise for 30 minutes in a warm, draft-free place.  
In a small mixing bowl, combine the flour, cornmeal, brown sugar, cream of  
tartar, baking soda and salt; stir to combine and completely break up any  
lumps in the brown sugar.  
In a 1-cup glass measure combine the egg, milk and melted cooled butter.  
Add the liquid ingredients, the grated Parmesan and the chives all at once to  
the dry ingredients. Stir until just moistened. Fill the prepared muffin cups with  
the batter.  
Bake in the preheated 400° F oven for about 20 minutes, until lightly browned.  
Remove from pan and serve warm.  
For plain corn muffins, follow the recipe, omitting the Parmesan and  
chopped chives.  
Fifteen minutes before baking, place rack in position “A” and preheat Cuisinart®  
Classic Toaster Oven Broiler to 350° on Bake setting. Brush rolls with the egg  
glaze and bake until golden brown, about 30 - 35 minutes. Turn out onto a rack  
to cool for 10 – 15 minutes before serving.  
Nutritional information per muffin (made with reduced fat milk):  
Calories 171 (35% from fat) • carbo. 22g • prot. 5g • fat 7g  
sat.fat 1g • chol. 51g • sod. 190g • fiber 1g  
Nutritional information per roll:  
Calories 140 (42% from fat) • carbo. 18g • prot. 4g • fat 7g •  
sat.fat 0g • chol. 33mg • sod. 163mg • fiber 0g  
7
 
Teriyaki Glazed Chicken Breasts  
Make the teriyaki marinade ahead and have it on hand.  
Serve with rice and steamed fresh vegetables.  
Herb and Lemon Roast Chicken  
Roast a succulent chicken without turning on the large oven.  
Makes 4 servings  
Makes 2 servings  
1
small broiler/fryer chicken, about 3-1/2 to 4 pounds  
teaspoon kosher salt  
teaspoon freshly ground black pepper  
4-inch sprig fresh herb (rosemary, thyme, oregano, marjoram, etc.)  
clove garlic, peeled and cut in half  
small onion (about 2 ounces), peeled and quartered  
strips lemon zest (1/2 x 3 inches each)  
tablespoon extra virgin olive oil  
1/3  
3
cup soy sauce (may use low sodium)  
tablespoons rice wine vinegar  
3/4  
1/2  
1
1
1
4
1
1
2
tablespoons rice wine or dry sherry  
1
2
tablespoon finely chopped fresh ginger root  
tablespoons brown sugar  
2
boneless, skinless chicken breast halves (about 6 – 8 ounces each)  
In a 1-quart Cuisinart® saucepan, combine the soy, rice wine vinegar, rice wine,  
ginger, and brown sugar. Bring to a boil, then reduce the heat and simmer for  
15 minutes. Strain, discard the solids, and let cool.  
tablespoon freshly squeezed lemon juice  
Place the rack in the Cuisinart® Classic Toaster Oven Broiler in position “A”;  
preheat the oven to 400° F on the bake setting.  
Rinse the chicken and pat dry. Place the chicken between two sheets of  
plastic wrap and pound to an even thickness of 1/2 inch with a flat mallet.  
Put the chicken breasts in a resealable plastic bag and pour half the teriyaki  
marinade over them. Press the air out and let marinate for 15 minutes at  
room temperature. Reserve and refrigerate the remaining marinade in a  
glass storage jar; it will keep refrigerated for up to 2 weeks.  
Remove giblets and neck from cavity of chicken; reserve for another use  
or discard. Rinse chicken with cold water and pat dry. Place the drip tray in  
the broiling pan in the lower position; add 1/4 cup water to the pan and lightly  
spray the drip tray with cooking spray. Tuck the wings under and place the  
chicken on the prepared pan. Wash counter and hands with soap and hot  
water before continuing.  
Place the rack in position “C”; preheat the Cuisinart® Classic Toaster Oven  
Broiler on broil setting, keeping door ajar. Place the drip tray in the broiling pan  
so that the flattened chicken breast halves will be about 1-inch from the upper  
element. Add 1/4 cup of water to the broiling pan and arrange the chicken  
“skin” side down on the drip tray. Broil with the door ajar, about 6 – 8 minutes.  
Turn chicken and continue cooking until juices run clear, about 6 – 8 minutes  
longer. (Internal temperature of chicken should be 170° F.) Turn off broiler.  
Serve.  
Combine the salt and pepper. Rub half the mixture into the cavity of the chicken;  
then place the herb sprig, garlic halves, onion quarters and lemon zest in the  
cavity of the chicken. Loosely tie the legs together. Rub the chicken with the  
olive oil and remaining salt and pepper. Drizzle with the lemon juice. Place the  
chicken in the oven and roast at 400° F for 20 minutes, then lower the tempera-  
ture to 375° F and continue to roast for 50 – 60 minutes longer. (Internal temper-  
ature of the chicken should be 170° F when tested in the breast, and 180° F for  
dark meat. Juices should run clear.) Turn off oven and remove the chicken to a  
platter. Let stand 10 – 15 minutes before carving (may cover loosely with foil if  
desired, but skin will lose its crispness).  
Nutritional information per serving:  
Calories 190 (8% from fat) • carbo. 7g • prot. 32g • fat 2g  
sat. fat 0g • chol. 75mg • sod. 1238mg • fiber 0g  
Nutritional information per serving:  
Calories 761 (31% from fat) • carbo. 3g • prot. 123g • fat 26g  
sat. fat 1g • chol. 405mg • sod. 744mg • fiber 1g  
8
 
Sausage and Bean Burritos  
Continue to bake until the cheese is melted and bubbly, about 12 to 15 minutes  
longer. Serve with guacamole, salsa and sour cream for garnish.  
We used low-fat fresh chicken sausage for our burritos,  
but you may also use leftover chopped chicken, pork or beef.  
Makes 4 servings  
teaspoon good quality olive oil  
3/4 pound fresh turkey or chicken sausage, casings removed  
green onions, trimmed and chopped  
1/4 cup chopped Italian parsley  
can (15-ounce) white beans, drained, rinsed and drained again  
1/4 teaspoon kosher salt  
Variation:  
1
- Use fresh ground turkey or chicken in place of sausage.  
8
Nutritional information per burrito:  
1
Calories 608 (41% from fat) • carbo. 54g • prot. 40g • fat 30g  
sat. fat 5g• chol. 93mg • sod. 1218mg • fiber 7g  
1
1
2
8
4
tomato (6 ounces), cored, seeded and chopped  
jalapeno pepper, seeded and chopped  
tablespoons fresh lime juice  
ounces shredded lowfat Cheddar or Monterey Jack cheese (about 2 cups)  
9-inch flour tortillas (may use flavored such as sun-dried tomato)  
sour cream and salsa for garnish  
Place the rack in position “B”; preheat the Cuisinart® Classic Toaster Oven  
Broiler to 350° F. Spray a 7 x 11-inch baking dish with cooking spray, or rub  
with olive oil.  
In a medium nonstick skillet, heat the olive oil over medium heat. Add the  
sausage and cook until lightly browned and cooked through, breaking up with a  
fork or wooden spoon, about 8 to 10 minutes. Drain the sausage. Add a  
quarter of the green onions, the chopped parsley, white beans and salt to the  
same pan. Use the back of a wooden spoon to mash the beans (the beans  
should be just partially mashed), and cook until heated through, about 3 to 4  
minutes. Crumble the drained sausage and stir into the bean mixture. Transfer  
to a bowl and let cool. Stir in the chopped tomato, chopped jalapeño, lime juice,  
half the cheese and half the remaining green onions.  
Spread one quarter of the sausage/bean mixture in a line just below the  
center of each tortilla. Sprinkle each with 2 tablespoons of the remaining  
cheese. Roll the burritos and place them seam side down in the prepared  
baking dish. Cover with a sheet of foil that has been sprayed with cooking  
spray; bake for 15 minutes. Remove the foil and sprinkle evenly with the  
remaining cheese and chopped green onions.  
9
 
Spicy London Broil  
This dry rub has bold, spicy flavors – not overbearing, but also not for the  
fainthearted. If you prefer milder flavors, cut back on the cayenne just a bit.  
Mushroom Meat Loaf  
This meatloaf makes out-of-this-world sandwiches the next day  
(if there are any leftovers!).  
Makes 4 to 6 servings  
Makes 6 servings (12 slices)  
1/2 tablespoon extra virgin olive oil  
1-1/2  
1-1/2  
1-1/2  
1-1/4  
1
teaspoons ground cumin  
teaspoons sugar  
teaspoons kosher salt  
teaspoons thyme  
4
1
1
1
1
2
ounces mushrooms, sliced or chopped  
large celery stalk, chopped  
medium onion, chopped  
clove garlic, chopped  
teaspoon thyme  
teaspoon freshly ground black pepper  
1/4 - 1/2 teaspoon cayenne  
1-1/2  
pounds top round London Broil cut, about 1-1/4 inches thick  
slices firm white bread (such as Pepperidge Farm or Arnold), torn into pieces  
1/2 cup milk (may use whole, 2%, 1% or nonfat milk)  
1 large egg or 2 large egg whites  
3/4 pound ground veal *  
At least 1 hour before broiling, and up to a day ahead (the flavors will become  
more intense), combine the cumin, sugar, salt, thyme, pepper and cayenne  
in the Cuisinart® Mini-Prep® or Mini-Prep®Plus or blender and process for  
15 – 20 seconds to blend the spices together. Rub the spice mixture evenly  
on the meat. Place on a nonmetallic plate, cover with plastic wrap and  
refrigerate until 20 minutes before cooking.  
3/4 pound lean ground pork *  
1
teaspoon kosher salt  
1/2 teaspoon freshly ground black pepper  
Place the rack in position “A” and preheat the Cuisinart® Classic Toaster Oven  
Broiler to 350° F. Lightly coat a loaf pan 8 x 4 x 2 1/2 inches (6 cup) with  
cooking spray. Heat the oil in a 10-inch skillet over medium heat. Add the  
mushrooms, celery and onion and cook until tender, 4 to 5 minutes. Add the  
thyme; cook for 1 minute. Remove from the heat; transfer to a shallow bowl  
and let cool.  
Place the rack in position “B” and preheat the Cuisinart® Classic Toaster Oven  
Broiler on the broil setting for 10 minutes. Put 1/4 cup of water in the bottom of  
the broiler pan; place the drip tray in the broiling pan so that the meat will be  
about 1 inch from the upper element. Lightly spray the rack with cooking spray.  
Arrange the meat on the broiler rack. Broil with the door ajar for 8 to 10 min-  
utes. Turn the London Broil and broil for 8 to 10 minutes on the other side,  
until meat is done to desired taste. Test for appropriate doneness with an  
instant read thermometer. (120 – 125° F = Rare; 125 – 140° F = Med. Rare;  
140 – 155° F = Med.; 160° + = Well-done). Let stand for 10 minutes before  
carving to allow the juices to set – the meat will continue to cook during this  
time. After the meat has rested, slice very thinly and serve.  
Place the torn bread in a large bowl. Stir in the milk and egg; let sit for  
2 – 3 minutes. Add the cooled cooked vegetable mixture, the ground meat,  
salt and pepper; mix well to combine. Pack mixture into the prepared loaf pan.  
Bake for 1-1/4 hours. Internal temperature should be 160° F. Allow the meat  
loaf to rest in the pan for 10 minutes. Drain, turn the loaf out of the pan and  
slice to serve.  
Nutritional information per serving (based on 6 servings):  
Calories 186 (40% from fat) • carbo. 155g • pro. 25g • fat 8g  
sat. fat 3g • chol. 69mg • sod. 519mg • fiber 0g  
* For very lean ground veal and pork, choose lean boneless veal and pork  
chops from the meat case, then ask the butcher to grind them, or cut into  
cubes and use the Cuisinart® food processor fitted with the metal blade  
(see instruction book for detailed instructions on “grinding” meat).  
Nutritional information per serving (2 slices; made with lowfat milk):  
Calories 298 (57% from fat) • carbo. 8g • prot. 24g • fat 180g  
sat.fat 7g • chol. 125g • sod. 476g • fiber 1g  
10  
 
Soy Glazed Salmon with Dijon Dill Sauce  
The Dijon Dill Sauce may be made ahead if you are entertaining.  
Tomato Potato Gratin  
A slight change from traditional potatoes au gratin,  
this dish is excellent served with grilled swordfish or steak.  
Makes 4 servings  
1
small shallot (1/2 ounce)  
ounce fresh dill weed  
cup grainy Dijon-style mustard  
cup nonfat plain yogurt *  
teaspoons sugar  
Makes 6 servings  
1-1/2 tablespoons extra virgin olive oil  
3/4  
1/2  
2/3  
2
2
medium onions, cut into thin slices  
(may use 3 or 4 mm slicing disc of Cuisinart® food processor)  
1-1/2 cups chopped plum tomatoes (3 – 4 tomatoes, cored and seeded)  
1/2  
1/4  
2
4
1
teaspoon kosher salt  
3/4  
1
1/2  
1/4  
1/3  
teaspoon kosher salt  
teaspoon freshly ground black pepper  
tablespoons extra virgin olive oil  
6-ounce portions salmon fillet, skin on  
tablespoon soy sauce  
teaspoon fresh rosemary (1/2 teaspoon dried), chopped  
teaspoon fresh thyme (1/4 teaspoon dried), chopped  
teaspoon freshly ground black pepper  
cup grated Parmesan or Asiago  
1-1/2 pounds baking potatoes, scrubbed, peeled if desired,  
cut into 1/8-inch slices (may use 3 or 4mm slicing disc of the  
Cuisinart food processor)  
In a Cuisinart® food processor fitted with the metal blade, drop the shallot  
through the feed tube and chop, 5 – 10 seconds. Add the dill, pulse to chop,  
10 – 12 times. Scrape the work bowl. Add the mustard, yogurt, sugar, half the  
salt, and half the pepper; process to combine. With the machine running, add  
the olive oil in a steady stream; process until emulsified, 10 – 15 seconds.  
Transfer to a bowl and let sit for 30 minutes or longer so that flavors develop.  
The sauce may be done up to a day ahead. Makes about 1-1/4 cups sauce.  
Place the rack in position “B”; preheat the Cuisinart® Classic Toaster Oven  
Broiler to 400° F. Brush an 8 x 11-inch oval or 8 x 8-inch square baking dish  
with olive oil.  
In a 12-inch nonstick Cuisinart® fry pan, heat the olive oil over moderately low  
heat. Add the onions and cook, stirring occasionally, until the onions are  
translucent, about 5 minutes. Remove from the heat and stir in the chopped  
plum tomatoes and 1/4 teaspoon of the salt.  
Brush the salmon fillets with the soy sauce and sprinkle with the remaining salt  
and pepper. Let sit for 15 minutes at room temperature. Place the rack in the  
Cuisinart® Classic Toaster Oven Broiler in position “B” and preheat the oven on  
the broil setting. Place the drip pan in the broiling pan so that the fish will be  
about 1-1/2 to 2 inches from the upper element. Lightly spray the broiler rack  
with cooking spray and add 1/4 cup of water to the drip pan. Arrange the  
salmon fillets skin down on the prepared pan. Place in the oven and broil with  
the oven door ajar for 14 to 18 minutes; salmon should test 145 – 150° F when  
tested with an instant read thermometer. Serve hot or chilled with the  
Dijon Dill sauce.  
In a small bowl, combine the rosemary, thyme, remaining salt, pepper and  
cheese. Spread half the tomato/onion mixture in the prepared baking dish.  
Layer half the potato slices evenly on top. Sprinkle with half the herb and  
Parmesan mixture. Repeat. Cover with aluminum foil and bake for  
40 – 45 minutes, until potatoes are tender when tested with a fork. When  
tender, remove the foil and bake for an additional 15 – 20 minutes, until  
golden. Let rest 5-10 minutes before serving.  
* If you prefer a thicker sauce, strain the yogurt for 1 hour or longer using a  
yogurt strainer or a strainer lined with a coffee filter; discard the whey (liquid).  
For a richer sauce, use whole sour cream.  
Nutritional information per serving:  
Calories 173 (28% from fat) • carbo. 26g • prot. 6g • fat 6g  
sat. fat 2g • chol. 4mg • sod. 350mg • fiber 3g  
Nutritional information per serving (sauce made with nonfat yogurt):  
Calories 377 (49% from fat) • carbo. 6g • prot. 37g • fat 18g  
sat. fat 3g • chol. 94mg • sod. 900mg • fiber 0g  
11  
 
Baked Potatoes  
Why turn on the big oven just to bake potatoes when the  
Cuisinart® Classic Toaster Oven Broiler does such a good job?  
Broccoli & Cheddar Twice Baked Potatoes  
Serve as a very hearty side dish, or with a  
big salad to make a simple supper.  
Makes 4 servings  
Makes 4 servings  
4
1
Idaho or russet potatoes (8 – 11 ounces each)  
teaspoon extra virgin olive oil  
4
1
Idaho or russet potatoes, about 10 – 11 ounces each  
teaspoon extra virgin olive oil  
1
tablespoon unsalted butter  
With the rack in position “B”, preheat the Cuisinart® Classic Toaster Oven  
Broiler to 400° F on bake setting. Scrub the potatoes thoroughly and dry.  
Lightly rub each potato with 1/4 teaspoon of the olive oil. Use a fork to prick  
potatoes, about 6 to 8 times. Place directly on the rack and bake until soft and  
easily pierced with a knife, about 55 – 60 minutes. Remove from the oven.  
2
1
3/4  
4
1/2  
1/4  
green onions, trimmed and chopped  
broccoli crown, about 6 ounces, trimmed and chopped in half-inch pieces  
cup milk (may use whole, reduced fat, lowfat or fat-free)  
ounces sharp cheddar cheese, shredded (may use regular or lowfat)  
teaspoon kosher salt  
teaspoon freshly ground white or black pepper  
To serve, pinch open the top, fluff the interior with a fork, and serve topped with  
butter, extra virgin olive oil, margarine, or sour cream, as desired. Add kosher  
or sea salt and freshly ground pepper to taste.  
Prepare and bake potatoes as in Baked Potatoes, but do not pinch open – just  
slit slightly with a knife to allow steam to vent. When cool enough to handle, cut  
off top third of the potatoes and scoop out flesh, leaving a 1/4-inch thick shell.  
Reserve flesh and skins. Discard tops, or reserve for another use.  
Variation: Substitute sweet potatoes or yams for baking potatoes.  
Nutritional information per serving (10 oz. Potato):  
Calories 235 (5 % from fat) • carbo. 51g • pro. 6g • fat 1g  
sat.fat 0g • chol. 0mg • sod. 17mg • fiber 5g  
While the potatoes bake and cool, melt the butter in a 10-inch nonstick skillet  
with a lid over medium-low heat. Add the chopped green onions and broccoli.  
Stir to coat the vegetables, then cover and steam the vegetables for 4 – 5  
minutes until tender, but still crispy. Uncover, remove from the heat, and let cool.  
Use Cuisinart® hand mixer on low speed to whip the potatoes. Add milk,  
shredded cheese, salt and pepper; mash or beat to combine completely. Add the  
cooled sautéed vegetables and stir by hand to combine. Generously fill the  
reserved potato shells with the potato/broccoli mixture. Potatoes may be done  
ahead to this point and refrigerated until ready to bake.  
Place the rack in position “B”; preheat the Cuisinart® Classic Toaster Oven Broiler  
to 375° F. Arrange the potatoes in a 7 x 11-inch baking pan. (Make cleanup  
simple by lining the pan with parchment paper.) Bake, uncovered, until the tops  
are golden brown and the potatoes are hot, about 25 – 30 minutes. (If the  
potatoes are cold from the refrigerator, add 5 – 8 minutes to the baking time.)  
Remove from the oven and serve hot.  
Nutritional information per serving:  
Calories 369 (25% from fat) • Carbo. 54g • prot. 17g • fat 10g • sat. fat 4g •  
chol. 31mg • sod. 498mg • fiber 5g  
12  
 
Orzo Stuffed Squash  
A nice complement to grilled meats or seafood,  
or a very nice vegetarian entrée.  
Boysenberry Oat Bars  
Replacing some of the fat with applesauce  
makes these bar cookies a healthy treat.  
Makes 4 servings  
Makes 16 bars  
Cooking spray  
cup rolled oats  
4
1
1
medium yellow squash (6 – 8 ounces each)  
tablespoon extra virgin olive oil  
clove garlic, chopped  
1
1
cup all-purpose flour  
cup packed light brown sugar  
teaspoon salt  
1/2  
1/2  
1
cup minced red onion  
cup finely chopped red bell pepper  
teaspoon basil  
2/3  
1/4  
1/4  
teaspoon baking soda  
1
1
1/2  
1/4  
3
cup cooked orzo, pastene, or rice  
tablespoon chopped flat parsley  
teaspoon kosher salt  
teaspoon freshly ground black pepper  
ounces shredded sharp cheddar cheese (may use reduced-fat)  
Cooking spray  
1-1/2 teaspoons vanilla  
1/4  
3
cup unsalted butter, cut in 1/4-inch pieces  
tablespoons apple sauce  
1/4  
1
cup chopped walnuts  
10-ounce jar boysenberry preserves (about 1 cup)  
Place the rack in position “B”; preheat the Cuisinart® Classic Toaster Oven  
Broiler to 325° F on bake setting. Lightly spray a 7 x 11-inch baking pan with  
cooking spray.  
Steam squash for 12 – 15 minutes until crisp tender. When cool enough to  
handle, cut a lengthwise strip from the top of each squash and reserve; scoop  
out the pulp from the lids and the shells, discarding the seeds and leaving 1/4  
inch thick shells. Invert the shells on a cooling rack over a towel and let drain  
for 30 minutes. Chop the squash lids and reserve.  
Insert the metal blade in the Cuisinart® food processor. Combine the oats,  
flour, brown sugar, salt and baking soda. Pulse to combine, about 10 times.  
Add the vanilla, butter and applesauce. Process until the mixture is evenly  
moistened and crumbly, about 10 – 15 seconds. Remove from the work bowl.  
Return 1/2 cup to the work bowl; add walnuts. Pulse to combine, 10 times.  
Melt 2 teaspoons of the olive oil in a 10-inch nonstick skillet over medium heat.  
Add the chopped garlic, onion and pepper and cook until tender, 3 – 5 min-  
utes. Stir in the reserved chopped basil, chopped squash, orzo or rice, pars-  
ley, salt and pepper. Remove from the heat and let cool for 5 minutes. Stir in  
the shredded cheese. Rub each squash shell with 1/4 teaspoon extra virgin oil.  
Stuff the squash shells generously with the orzo/vegetable mixture. The recipe  
may be done ahead to this point, covered and refrigerated.  
Press the oatmeal mixture without the nuts evenly into the prepared baking  
pan. Spread the boysenberry preserves over the top. Sprinkle with the  
reserved oat/nut mixture. Bake in the preheated oven for 20 – 25 minutes, or  
until golden. Let cool completely in the baking pan set on a wire rack. Cut into  
bars.  
Place the rack in position “B”; preheat the Cuisinart® Classic Toaster Oven  
Broiler to 400° F. Spray a 7 x 11-inch baking dish with cooking spray. Arrange  
the stuffed squash in the baking dish. Bake until the squash are golden brown  
and heated through, 20 – 25 minutes. Serve hot.  
Nutritional information per serving:  
Calories 150 (27% from fat) • carbo. 26g • prot. 2g • fat 4g  
sat. fat 0g • chol. 7mg • sod. 53mg • fiber 1g  
Nutritional information per serving:  
Calories 230 (33% from fat) • carbo. 28g • prot. 12g • fat 9g  
sat. fat 3g • chol. 15mg • sod. 406mg • fiber 5g  
13  
 
Cranberry Ginger Apple Crisp  
An old favorite with a twist – dried cranberries and bits of crystallized ginger.  
Chocolate Chip Brownie Pie  
Our reduced-fat version of this old favorite is pure comfort food.  
Makes 8 servings  
Serves 8 to 10  
1
cup rolled oats  
2
large eggs  
1/2  
1/3  
1
1/4  
3/4  
cup brown sugar, packed  
cup all-purpose flour  
teaspoon cinnamon  
teaspoon salt  
stick (6 tablespoons) unsalted butter, melted  
1/2  
1/2  
1/4  
1/4  
1/2  
1/3  
1/2  
2
cup granulated sugar  
cup packed light brown sugar  
cup unsalted butter, melted (1/2 stick)  
cup prune purée (may use baby food puréed prunes)  
cup all-purpose flour  
cup unsweetened cocoa  
teaspoon salt  
teaspoons vanilla extract  
cup semi-sweet chocolate chips  
cup coarsely chopped pecans or walnuts  
1-1/2 pounds tart apples, peeled, cored, quartered and cut in 1/4-inch slices  
1
1/2  
2
1/2  
2
tablespoon freshly squeezed lemon juice  
cup dried cranberries  
tablespoons chopped crystallized ginger  
cup granulated sugar  
tablespoons honey  
teaspoon vanilla  
3/4  
1
Place the rack in position “B”; preheat the Cuisinart® Classic Toaster Oven  
Broiler to 350° F on bake setting. Lightly spray a 9-inch pie tin with  
cooking spray.  
1
Place the rack in position “A”; preheat the Cuisinart® Classic Toaster Oven  
Broiler to 350° F on bake setting. Lightly coat an 8 x 8-inch glass or ceramic  
baking dish with cooking spray.  
Beat the eggs in a medium bowl until frothy. Stir in the sugars; beat until  
smooth. Stir in the melted butter and prune purée. Add the flour, cocoa and  
salt; stir to combine. Add the vanilla, chocolate chips and nuts; stir to combine.  
Pour into the prepared pan.  
In a medium bowl, combine the rolled oats with the brown sugar, flour, cinna-  
mon 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.  
Bake for 25 to 28 minutes, until just barely set (pie will not test done in the  
center – do not overbake). Remove from the oven and let cool completely on  
a rack before cutting. If you wish to serve it warm, let cool to set, then rewarm  
gently in the Classic Toaster Oven Broiler for about 10 to 15 minutes at 200° F.  
Cut into wedges and serve. Very good when topped with ice cream or frozen  
yogurt and a drizzle of fudge or chocolate sauce.  
In a medium bowl, toss the sliced apples with the lemon juice, cranberries,  
chopped ginger, granulated sugar, honey, and vanilla. Spoon the apple mixture  
evenly in the prepared baking dish. Sprinkle evenly with the reserved crumb  
mixture.  
Bake in the preheated oven for 40 – 45 minutes, until the apples are tender  
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.  
Variation: Substitute milk chocolate, white chocolate, peanut butter or butter-  
scotch chips for the chocolate chips; substitute other nuts such as peanuts,  
hazelnuts or almonds.  
Nutritional information per serving (based on 10 servings):  
Calories 291 (50% from fat) • carbo. 332g • prot. 4g • fat 172g  
sat. fat 1g • chol. 67mg • sod. 143mg • fiber 1g  
Nutritional information per serving:  
Calories 349 (25% from fat) • carbo. 66g • prot. 2g • fat 10g  
sat. fat 0g • chol. 22mg • sod. 79mg • fiber 4g  
14  
 
To facilitate the speed and accuracy of your return, please enclose $15.00 for  
shipping and handling of the product. (California residents need only supply  
proof of purchase and should call 1-800-726-0190 for shipping instructions.)  
Please also be sure to include a return address, daytime phone number,  
description of the product defect, product serial number (stamped on bottom  
of product base), and any other information pertinent to the product’s return.  
Please pay by check or money order.  
Your Cuisinart® Classic Toaster Oven Broiler has been manufactured  
to strict specifications and has been designed for use with the Cuisinart®  
Classic Toaster Oven Broiler accessories and replacement parts. These  
warranties expressly exclude any defects or damages caused by accessories,  
replacement parts, or repair service other than those that have been  
authorized by Cuisinart. These warranties do not cover any damage caused  
by accident, misuse, shipment, or other than ordinary household use. These  
warranties exclude all incidental or consequential damages. Some states do  
not allow the exclusion or limitation of incidental or consequential damages,  
so the foregoing limitation may not apply to you.  
WARRANTY  
CUISINART® CLASSIC TOASTER OVEN BROILER  
THREE-YEAR LIMITED WARRANTY  
This warranty is available to consumers only. You are a consumer if you  
own a Cuisinart® Classic Toaster Oven Broiler that was purchased at retail  
for personal, family, or household use. Except as otherwise required under  
applicable state law, this warranty is not available to retailers or other  
commercial purchasers or owners.  
We warrant that your Cuisinart® Classic Toaster Oven Broiler will be free of  
defects in material or workmanship under normal home use for three years  
from the date of original purchase.  
We suggest that you complete and return the enclosed warranty registration  
card promptly to facilitate verification of the date of original purchase.  
However, return of the warranty registration card is not a condition of  
these warranties.  
If your toaster oven broiler should prove to be defective within the warranty  
period, we will repair it (or, if we think it necessary, replace it) without charge  
to you. To obtain warranty service, please call our Customer Service Center  
toll-free at 1-800-726-0190, or write to:  
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 which sells Cuisinart® products of the  
same type. The retail store shall then decide to 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 either of the above two options  
does not result 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 for nonconforming products under warranty.  
Cuisinart  
150 Milford Road  
East Windsor, NJ 08520  
15  
 
California residents may also, according to their preference, return  
nonconforming products directly to Cuisinart for repair or, if necessary,  
replacement by calling our Customer Service Center toll-free at  
1-800-726-0190. Cuisinart will be responsible for the cost of the repair,  
replacement, and shipping and handling for such nonconforming products  
under warranty.  
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 to be serviced. If servicing is needed, a Representative can confirm  
whether the product is under warranty and direct you to the nearest service  
location.  
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.  
16  
 
NOTES  
 
Ice Cream  
Makers  
Cookware  
Toaster Ovens  
Blenders  
Coffeemakers  
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  
TM  
cookware, and Savor the Good Life .  
© 2001 Cuisinart  
Cuisinart® is a registered trademark of Cuisinart  
150 Milford Road  
East Windsor, NJ 08520  
Printed in China  
01CU13256  
IB-3711A  
 

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