® INSTRUCTION AND RECIPE BOOKLET Combo Steam + Convection Oven CSO-300C
IMPORTANT SAFEGUARDS 15. When not in use, always unplug the unit. Do not store any materials other than manufacturer’s recommended accessories in this oven. 16. Do not place paper, cardboard, plastic or similar products in the oven. 17. Do not cover crumb tray or any part of the oven except the baking pan with metal foil. This will cause overheating of the oven. 18. Do not block the top of the oven, steam vents, or any other openings while in use. 19.
Before using your Cuisinart® Combo Steam + Convection Oven for the first time, remove any dust from shipping by wiping the base, cover and controls with a damp cloth. Be sure to thoroughly clean all accessories before first use. The oven rack, baking pan, broiling rack and crumb tray are dishwasher safe. Rinse water reservoir in hot, sudsy water. Be sure to thoroughly clean all accessories before each use.
PARTS AND FEATURES 10. Crumb Tray Sits underneath the heating elements to catch crumbs from bread and toast. For convenience, we recommend removing the crumb tray when using steam functions. 11. Cord Storage (not shown) Wraps around rear of unit for a clutter-free countertop. 12. BPA free (not shown) All materials that come in contact with food are BPA free. 1. Blue-Backlit LCD Digital Display Shows the selected cooking function and icon, temperature and cooking time.
Getting to Know Your Control Panel COOKING FUNCTIONS The large blue-backlit LCD screen is easy to read, and clearly displays the function, time, temperature, and toast shade you have selected. Indicators also let you know if top, bottom or both elements are heating, and when to add water to the reservoir. LCD Display lets you view the 9 cooking functions, time, temperature, toast shade, active heating elements, and add water alert. When oven is plugged in and not in use, clock will be displayed.
Additional Control Panel Icons Preheat – Preheat indicator will disappear once the oven has reached set temperature. Food should be placed in oven before selecting cooking function and starting oven as preheat time is minimal and incorporated into overall cooking time. Toast Shade – Scroll from 1 to 7 for light to dark toast. Always use crumb tray when toasting. Add Water – Add water indicator will illuminate and unit will continuously beep and shut off when the reservoir needs to be filled.
OPERATING INSTRUCTIONS 12. To increase or decrease cooking time, use the program dial to scroll to appropriate time and then press the program button again in the center of the dial to set the time. 1. Place oven and appropriate accessories on a clean, dry, flat surface. Make sure oven interior and accessories have been cleaned and dried thoroughly before use. 2. Open the unit using the handle on the door, pulling it downward until it rests comfortably in place. 13.
To change functions, time or temperature during cooking: TIPS AND HINTS To change temperature: During the cooking process, the LCD screen will display the countdown timer. Press and hold the program button until a beep sounds and the LCD screen displays the previously selected temperature flashing. Turn the program dial to desired temperature. Press program button to set new temperature. A beep will sound. General To change time: Press and hold the program button until set temperature starts flashing.
Cooking with the bake steam function may shorten conventional roasting/ baking times. If using a recipe meant for a traditional oven begin checking for doneness at least 10 minutes before recommended time. The lowest temperature [100°F (40°C)] on the Steam function is ideal for bread proofing. Allow dough to complete at least one rise at room temperature. Shape dough and place on the baking pan lined with parchment and then put directly in the oven in the lower rack position.
Steam Cooking Chart (500 ml) of rice. All rice should rest about 10 to 15 minutes covered before fluffing and serving. Steam function, 210˚F (99°C), middle rack position*, food on broiling/steaming rack and baking pan. Super Steam also does a great job with steam-roasted vegetables. Put vegetables in the lower or middle rack position and set up to 400°F (200°C) for at least 20 minutes. Bread The Bread function simulates a professional bread oven on your counter.
CLEANING AND MAINTENANCE Decalcification Always allow the oven to cool completely before cleaning. Decalcification refers to the removal of calcium deposits that form over time. These deposits can cause damage to the machine. For best performance from your Combo Steam + Convection Oven, decalcify annually for average use and twice a year for heavy use. 1. Always unplug the oven from the electrical outlet. 2. When cleaning the exterior, do not use abrasive cleansers, as they will damage the finish.
Recipe Booklet
TABLE OF CONTENTS French Toast Strata . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Caramelized Onion and Two-Tomato Tart . . . . . . . . . . . . . . . . . . . . . . . . . . . . Oysters Rockefeller . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Spanish Style Mussels with Chorizo . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Chermoula Shrimp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
4. Repeat with the remaining bread, laying the strips in the opposite direction of the first layer. Pour the remaining egg mixture over the top and dot with remaining brown sugar. Cover tightly with foil and chill in the refrigerator for at least 2 hours or overnight. 5. Remove the pan from the refrigerator and bring to room temperature. Dot the top of the strata with the butter and loosely cover with aluminum foil. 6. Put the pan in the oven with the rack in the lower rack position.
Oysters Rockefeller Spanish Style Mussels with Chorizo This classic holiday hors d'oeuvre is sure to impress. Sherry and spicy chorizo give these mussels a bit of Spanish flair.
Chermoula Shrimp chunkier pesto-like sauce, or more if you want it thinner. Taste and adjust the seasonings to your liking. Cover and reserve to allow flavors to meld. A North African–style pesto, this is a perfect accompaniment for most seafood, especially shrimp and salmon, but is also delicious tossed with steamed or roasted potatoes. 2. Prepare the shrimp and fit the broiling/steaming rack into the baking pan. Put the shrimp, oil, salt and pepper in a mixing bowl and toss to combine.
2 1 1. 2. 3. teaspoons (10 ml) olive oil, divided whole branzino, cleaned 1 ½ ¼ 4 In a stainless steel bowl, toss together the shallots, garlic, fennel, orange, lemon, oregano, thyme, ¼ teaspoon (1 ml) of the salt, the crushed red pepper and 1 teaspoon (5 ml) of the olive oil. 1. 2. Season the flesh of the fish with remaining salt and stuff as much of this filling [about ½ cup to 1 cup (125 ml to 250 ml)] into the fish as possible.
¼ ½ 1 2 1 cup (60 ml) red chile powder (preferably New Mexican style) teaspoon (2 ml) kosher salt, plus more as needed cup (250 ml) chicken broth, low sodium tablespoons (30 ml) honey bay leaf 1. Put oil into a medium sauté pan set over medium-low heat. Once hot, add the onion and garlic. Sauté until soft, and then add the chile powder and salt; cook, stirring occasionally, for about 5 minutes to allow flavours to meld.
1. Combine all ingredients in a medium bowl, making sure vegetables and chicken are evenly coated with the oil and vinegar. Cover with plastic wrap and chill in the refrigerator for 1 hour. 2. Sprinkle salmon fillet with pinch of salt and gently put the butter onto the top of the fish, covering as much of the flesh as possible. 3. Chill the prepared salmon in refrigerator for at least 30 minutes. 2.
2. Remove chicken from the refrigerator. Sprinkle liberally with salt and squeeze lemon juice over the chicken and stuff the lemon into its cavity with the fresh herbs. Tie the legs of the chicken together with butcher’s twine, if desired (this helps the chicken to cook more evenly). ¼ ½ ½ 3. Put the chicken on the baking pan and put in the oven with the rack in the lower rack position. Set to Bake Steam at 450°F (230°C) for 50 minutes, or until chicken is cooked and skin is golden brown.
2 tablespoons (30 ml) plus 1 teaspoon (5 ml) unbleached, all-purpose flour 2 cups (500 ml) water or low-sodium chicken broth 2 pounds (1 kg) whole chicken legs (about 4 legs), roasted, meat removed, shredded* 2 cans [4.5 ounces (130 g) each] diced green chiles ½ teaspoon (2 ml) kosher salt 24 corn husks Masa Dough: 5 cups (1.25 L) masa harina 1 tablespoon (15 ml) plus 1 teaspoon (5 ml) baking powder 2½ teaspoons (13 ml) kosher salt 3¾ cups (852 ml) water 1¼ cups (300 ml) vegetable oil 1.
Asian-Style Pork Ribs Nutritional information per rib: Calories 365 (51% from fat) • carb. 24g • pro. 21g • fat 21g • sat. fat 6g • chol. 72mg • sod. 944mg • calc. 34mg • fiber 0g These sweet and savoury ribs are delicious on their own but they are also the filling for our pork buns in the next recipe.
Brussels Sprouts with Pancetta 5. Transfer the dough to a well-floured surface and knead the dough by hand for about 10 minutes until it is smooth and elastic. Shape the dough into a ball and cover with a dampened kitchen towel. Let the dough rest at room temperature for 1 hour. The perfect side dish to any meal; the saltiness of the pancetta complements the earthiness of the sprouts and a finish of red wine vinegar provides an unexpected but welcome tang. 6.
Brioche 3. Scrape down the sides of the bowl and the paddle, and then replace the paddle with the dough hook. Start mixing on a low/medium-low speed and add the salt. Gradually add the cold butter, cube by cube, not adding more butter until the preceding is fully incorporated. Increase speed to medium and continue kneading until all the butter has been added. Add additional flour, 1 teaspoon (5 ml) at a time, if dough is getting too sticky.
3¼ 2 1. 2. cups (800 ml) bread flour teaspoons (10 ml) kosher salt baking soda wash [1⁄3 cup (75 ml) warm water and 1 teaspoon (5 ml) baking soda whisked together to dissolve baking soda] egg wash [1 large egg and 1 tablespoon (15 ml) water whisked together] coarse salt, for sprinkling 6. Remove pretzels from the pan and serve immediately. Repeat with the remaining 6 pretzels. 7. Pretzels are best served the same day, preferably hot out of the oven.
1. In a measuring cup, dissolve the yeast and sugar in the warm water. Let stand 5 minutes, or until mixture is foamy. 2. Remove from oven and lightly brush the proofed rolls with egg wash. Return to oven and set to Bread at 375°F (190°C) for 25 minutes to bake. Rolls should be golden brown and have an internal temperature of 190°F (87.7°C). Put the flour, wheat bran and salt in the work bowl of a food processor fitted with the dough or metal chopping blade and process for 10 seconds. Add the oil.
French Bread 7. Gently punch down dough and divide in half. Press and roll each dough half into baguette form, about 9 inches (22.8 cm) long. Put the loaves side by side on the tray in the steam oven with the rack in the lower rack position. Set to Steam at 100˚F (40°C) for 25 minutes to proof. 8. Remove the tray from the oven and using a serrated knife cut three slits across the top of each loaf, brush with egg wash and return to the oven.
½ 1. Chocolate Chip Bread Pudding cup (125 ml) pecans, chopped egg wash [1 large egg and 1 tablespoon (15 ml) water, whisked together] A great make-ahead dessert from fridge to table in less than an hour. Active Time: 20 minutes Total Time: 4 hours 10 minutes In a small saucepan heat the milk, water, butter and molasses over low heat until butter is melted and the mixture reaches 110˚F (43.3°C). Transfer to a large measuring cup and add the yeast. Let stand 5 minutes, or until foamy. 2.
Chocolate Pots de Crème 5. Put cups on the baking pan and cover each with foil. Put the pan in the oven with the rack in the lower rack position. Set to Bake Steam at 225°F (110°C) for about 40 minutes. Once cooking time is complete, leave custards undisturbed for 10 minutes before removing from oven. Custards are done when they are just set (the centers will still move slightly when shaken). 6. Once cool, wrap each custard cup with plastic and refrigerate overnight. Custards are best served chilled.
WARRANTY Address: Limited Three-Year Warranty Cuisinart Canada We warrant that this Cuisinart product will be free of defects in materials or workmanship under normal home use for 3 years from the date of original purchase. This warranty covers manufacturer’s defects including mechanical and electrical defects. It does not cover damage from consumer abuse, unauthorized repairs or modifications, theft, misuse, or damage due to transportation or environmental conditions.
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