INSTRUCTION BOOKLET AND RECIPE BOOKLET Cuisinart™ Brick Oven BRK-Series For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
12. Extreme caution should be exercised when using containers constructed of materials other than metal or glass in the brick oven. 11. Do not use this brick oven for anything other than its intended purpose. 10. Do not place brick oven on or near a hot gas or electric burner or in a heated oven. 9. Do not let cord hang over the edge of the table or countertop where it could be pulled on inadvertently by children or pets, or touch hot surfaces, which could damage the cord. 8. Do not use outdoors. 7.
Toasting Stop Button Push button to stop toasting in midcycle and shut off oven. Oven On Indicator Indicator light will remain lit when oven is in use. Oven Racks (only one is shown) There are two oven racks and two different levels for each rack. 5. 6. 7. 4 Toasting Start Button Push button to start toasting. 4. Select the best position for the food in relation to the heating element. Toast Shade Dial Select the desired toast shade – light, medium or dark. 3.
6 Toast To toast, make sure the oven rack is in position B as indicated in the diagram on page 5. If toasting two items centre them in the middle of the rack. Four items should be evenly spaced – two in front, two in back. Six items – three in front, When using the baking tray in the bottom rack position, center it so air flows in back, as well as front of oven. If food might drip, place the baking tray on the rack below the rack that the food is on.
Pâte Brisée ......................................... 24 Classic Apple Pie ............................... 25 French Boule ..................................... 14 Walnut Rosemary Bread with Raisins ....................................... 14 8 Butternut Squash and Potato Gratin ....................................... 18 Roasted Asparagus ............................. 18 Grape Tomato Margherita ................... 17 Pizza Dough ........................................
10 Muffin Batter: cups (325 ml) unbleached, 11⁄3 all-purpose flour ¾ teaspoon (3.
cup (125 ml) water tablespoons (60 ml) unsalted butter teaspoon (1 ml) fine sea salt or table salt teaspoon (2 ml) sugar cup + 2 tablespoons (155 ml) unbleached, all-purpose flour large eggs, + 2 more if necessary cup (2250 ml) Gruyère cheese, shredded and divided teaspoon (1 ml) fine sea salt or table salt teaspoon (2 ml) black pepper teaspoon (2 ml) cayenne teaspoon (1 ml) paprika 12 Remove from heat and put mixture into a medium-large mixing bowl.
teaspoons (13 ml) active dry yeast cup (75 ml) warm (105°-110°F [40°C - 43°C]) water cups (1 L) unbleached, all-purpose flour teaspoons (10 ml) fine sea salt or table salt cup (250 ml) cold water cornmeal for dusting teaspoon (2 ml) active dry yeast cup + 2 tablespoons (130 ml) warm water cups (300 ml) unbleached, bread flour, plus more for dusting cup (125 ml) whole wheat flour tablespoons (30 ml) rye flour teaspoon (5 ml) fine sea salt or table salt teaspoon (2 ml) extra-virgin olive oil cup (50 ml) golde
cup (175 ml) whole milk, plus 1 tablespoon (15 ml) for brushing cup (125 ml) unsalted butter, plus 2 tablespoons (30 ml) for brushing cup (50 ml) granulated sugar teaspoon (5 ml) fine sea salt, or table salt teaspoons (11.25 ml) active dry yeast cup warm (105°-110°F [40°- 43°C]) water cups (1 L) unbleached bread flour large egg 16 Preheat the Cuisinart Brick Oven to 450°F (230°C) on the convection bake or bake setting fitted with the baking stone on a rack in position A.
pound (500 g) asparagus teaspoon (5 ml) olive oil teaspoon (1 ml) kosher salt teaspoon (1 ml) crushed black pepper 18 1 ½ 1 1 4 ¾ 1 2 cooking spray cup (250 ml) heavy cream cloves garlic, crushed and peeled branch fresh rosemary ounces (115 g) Gruyère cheese pound (375 g) butternut squash, peeled pound (500 g) Yukon Gold potatoes teaspoon (5 ml) kosher salt teaspoon (2 ml) freshly ground pepper Makes 6 to 8 servings A nice twist to a great traditional side dish.
cup (125 ml) hoisin sauce tablespoon (30 ml) honey tablespoon (30 ml) soy sauce tablespoon(15 ml) fresh ginger, finely chopped cloves fresh garlic, finely chopped cornish game hens, 1- 1¼ pounds (500 - 635 g) each, rinsed and patted dry 20 Nutritional information per serving ( based on 4 servings): Calories 408 (35% from fat) • carb. 7g • pro. 57g • fat 16g • sat. fat 4g • chol. 178mg • sod. 776mg • calc. 37mg Serve with steamed rice. Place hens on the baking tray lined with aluminum foil.
22 Nutritional information per serving (based on 12 servings): Calories 175 (39% from fat) • carb. 8g • pro. 18g • fat 7g • sat. fat 2g • chol. 54mg • sod. 156mg • calc 29mg • fiber 0g Preheat Cuisinart™ Brick Oven to 375°F (190°C) on the convection bake or bake setting with a rack in position A. Line the baking tray with aluminum. Place the prepared lamb on tray and roast for 45 to 55 minutes until thermometer reads 130°F (54°C) for medium rare.
recipe Pâte Sucrée ounces (115 g) bitter/semisweet chocolate, chopped ounces (115 g) cream cheese, room temperature, cut into 4 pieces cup + 1 tablespoon (90 ml) granulated sugar pinch table salt ounces (227 ml) mascarpone, room temperature teaspoon (5 ml) vanilla paste or ½ vanilla bean, scraped cup (250 ml) heavy cream cups (750 ml) mixed berries (raspberries, strawberries, blueberries, blackberries) 24 In a heatproof bowl over a pot of simmering water, melt the chocolate.
cup (125 ml) pine nuts, toasted cup (300 ml)unbleached, all-purpose flour, divided cup (75 ml) confectioners’ sugar, plus more for finishing teaspoon (5 ml) salt, divided teaspoons (10 ml) lemon zest, divided (1 lemon) large eggs cup (175 ml) granulated sugar cup (125 ml) freshly squeezed lemon juice (about 3 medium lemons) teaspoon (2 ml) vanilla extract teaspoon (2 ml) baking powder cup (50 ml) mascarpone, room temperature 26 Preheat Cuisinart™ Brick Oven to 350°F (180°C) on the bake setting with a rack
28 NOTES Food Processors Toaster Ovens Blenders Cookware Ice Cream Makers Any trademarks or service marks of third parties used herein are the trademarks or service marks of their respective owners. IB-7244-CAN 07CC25009 Consumer Call Centre E-mail: Consumer_Canada@Conair.com Printed in China 100 Conair Parkway, Woodbridge, Ont L4H 0L2 ©2007 Cuisinart Cuisinart® is a registered trademark of Cuisinart www.cuisinart.
