Recipe Booklet INSTRUCTION AND RECIPE BOOKLET Combo Steam + Convection Oven Reverse Side CSO-300
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.
SPECIAL CORDSET INSTRUCTIONS BEFORE THE FIRST USE A short power supply cord is provided to reduce the risks resulting from becoming entangled in or tripping over a longer cord. 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.
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. PARTS AND FEATURES 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.
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. OPERATING INSTRUCTIONS 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.
of 20 minutes and up to ½ hour on 100°F to proof. Once time elapses, switch oven to Bread function and set temperature and time, indicated by recipe. baking times. If using a recipe meant for a traditional oven begin checking for doneness at least 10 minutes before recommended time. The Bake Steam function allows you to create tender and browned braised dishes. Place less-tender cuts of meat like short ribs, shanks, cubes of shoulder or leg, with minimal or no liquid directly on the baking tray.
Bread CLEANING AND MAINTENANCE The Bread function simulates a professional bread oven on your counter. An initial burst of steam followed by convection baking yields professional results every time with crispy crusts and perfectly risen interiors. Always allow the oven to cool completely before cleaning. 1. Always unplug the oven from the electrical outlet. Prepare any bread recipe as instructed.
WARRANTY Decalcification 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. Limited Three-Year Warranty This warranty is available to consumers only. You are a consumer if you own a Cuisinart® Combo Steam + Convection Oven that was purchased at retail for personal, family or household use.
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.
Recipe Booklet Combo Steam + Convection Oven Instruction Booklet Reverse Side CSO-300
TABLE OF CONTENTS French Toast Strata . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Lemon Tea Loaf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Caramelized Onion and Two-Tomato Tart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Oysters Rockefeller . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Spanish Style Mussels with Chorizo . . . . . . . . .
RECIPES French Toast Strata 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. Set the oven to Bake Steam at 350°F for 25 minutes. Remove the foil and switch the unit to Broil at 500°F for 5 minutes, or until the top is browned and slightly crusty and the internal temperature of the strata is 160°F. 7. Remove and serve immediately.
1. Butter and flour a 9-inch loaf pan. 2. Into a medium bowl sift together flour, baking powder, baking soda and salt. 3. Put the melted butter and sugar in a large bowl and combine using a hand mixer on medium speed for 1 minute. The mixture will seem slightly granular. Reserve 2 tablespoons of lemon juice for the glaze and then add the rest with the zest to the butter/sugar mixture and continue mixing. Add the eggs one at a time and then the vanilla. Mix until batter is homogenous. 4.
4. Put the tart shell on the cleaned baking pan lined with parchment and put in the oven with the rack in the lower rack position. Set to Convection Bake at 400°F for 30 minutes. Keep an eye on the shell to make sure the surface does not get too dark. Should it get too dark before time expires, cover with aluminum foil. 5. Once shell is baked and cools slightly, scatter the ¼ cup of shredded cheese along the bottom of the tart shell.
Spanish Style Mussels with Chorizo Chermoula Shrimp Sherry and spicy chorizo give these mussels a bit of Spanish flair. 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.
½ ¼ 2 1 processing until desired consistency is reached – use less oil if you want a 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. 2. 3. 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. Divide the shrimp among 5 skewers and place the skewers on top of the broiling/steaming rack.
Red Chile Pork Red Chile Sauce The perfect taco filling. Tender and absolutely delicious! Perfect sauce for topping tamales or tacos. Be sure to have your roasted tomatoes ready before starting the recipe. Active Time: 30 minutes Total Time: 3 hours Active Time: 20 minutes Total Time: 1 hour 20 minutes Makes about 12 servings 3 1 1 ½ 1 1 ½ ¼ 4 1. 2. 3. 4. 5.
Beef Tenderloin Roast with Garlic and Herbs Vinegar Chicken with Peppers Marinating overnight intensifies the flavor of this simple roast. Balsamic vinegar gives the chicken a glazed finish from the oven.
*Salmon fillets vary in size so it may be necessary to adjust the cooking time, depending on thickness. Salmon with Lemon-Herb Butter A quick and simple dish. Any leftovers can be served over a salad the next day. Nutritional information per serving: $BMPSJFT GSPN GBU t DBSC H t QSP H t GBU H t TBU GBU H t DIPM NH t TPE NH t DBMD NH t GJCFS H Active Time: 20 minutes Total Time: 1 hour 20 minutes Makes 4 servings 1 1 1 4 1 ¼ ¼ 1 1.
pour the wine onto the pan and return to the oven. Continue cooking on Super Steam with time set for 15 minutes. Nutritional information per serving: $BMPSJFT GSPN GBU t DBSC H t QSP H t GBU H t TBU GBU H t DIPM NH t TPE NH t DBMD NH t GJCFS H 3. Indoor Clambake Baking pan will be full of cooking liquid. Remove it carefully from the oven. Garnish with the chopped herbs. Serve alongside crusty bread.
Masa Dough: 5 cups masa harina 1 tablespoon plus 1 teaspoon baking powder 2½ teaspoons kosher salt 3¾ cups water 1¼ cups vegetable oil 1. Arrange the poblano peppers in a single layer on the baking pan. Put the pan in the oven with the rack in the middle rack position. Set to Bake Steam at 425°F. Cook for 30 minutes until charred, flipping the peppers halfway through cooking. Remove peppers to a bowl and cover tightly with plastic wrap. 2.
Nutritional information per rib: $BMPSJFT GSPN GBU t DBSC H t QSP H t GBU H t TBU GBU H t DIPM NH t TPE NH t DBMD NH t GJCFS H Asian-Style Pork Ribs These sweet and savory ribs are delicious on their own but they are also the filling for our pork buns in the next recipe. Active Time: 10 minutes Total Time: Overnight plus 2 hours 10 minutes Steamed Pork Buns Makes: 4 entrée or 6 appetizer servings 1 ½ 1 1 1 1 2 ½ ¼ 1 1. 2. 3. 4.
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. Two-Beet Salad with Champagne Vinaigrette This salad presents beautifully and can quickly turn any meal into a special occasion. 6. Meanwhile, line the baking pan with a piece of parchment and take pork out of the refrigerator.
Champagne Vinaigrette Brussels Sprouts with Pancetta This delicious vinaigrette will become a favorite after the first taste. 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. Active Time: 10 minutes Active Time: 10 minutes Total Time: 30 minutes Makes 1 cup 1 1 1 ¼ 2½ ¾ 1.
rack in the lower rack position. Set the oven to Super Steam at 300°F for 35 minutes. Roasted Pepper Rice Pilaf This colorful side dish works well alongside most main dishes from beef to chicken to fish. Any vegetable can easily be substituted for the peppers for a variation. 4.
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 at a time, if dough is getting too sticky. The kneading process should take about 15 to 20 minutes – do not rush it! Dough is done when it is smooth and elastic, and when pulled should not break apart easily. Brioche Soft and buttery, this bread takes some TLC to prepare, but the final results are well worth it.
Soft Pretzels 4. Line the baking pan with a piece of parchment paper. Put 6 of the shaped pretzels on the lined pan. Lightly brush the pretzels with the baking soda wash. Put the pan in the oven with the rack in the middle rack position. Set to Steam at 210°F for 5 minutes. 5. At the end of the steaming cycle, remove from oven and lightly brush the pretzels with the egg wash and sprinkle generously with the salt. Return to oven then set to Convection Bake at 425°F for 12 to 14 minutes to bake.
1. In a small saucepan combine the milk, butter and sugar. Warm over low heat until the butter is melted. Remove from heat and set aside to cool to room temperature. 2. Dissolve the yeast in the warm water. Let stand 5 minutes, or until mixture is foamy. Combine with cooled milk mixture and beaten egg. Put the flour and salt in the work bowl of a food processor fitted with the dough or metal chopping blade and process for 10 seconds.
tray in the steam oven with the rack in the lower rack position. Set to Steam at 100˚F for 25 minutes to proof. French Bread Multiple rises and an overnight stay in the refrigerator is what give this bread its complex flavor. 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. Set to Bread at 400˚F for 30 minutes to bake the loaves, rotating the tray halfway through. 9.
1. In a small saucepan heat the milk, water, butter and molasses over low heat until butter is melted and the mixture reaches 110˚F. Transfer to a large measuring cup and add the yeast. Let stand 5 minutes, or until foamy. 2. Put the flours and salt in the work bowl of a food processor fitted with the dough or metal chopping blade and process for 10 seconds. 3. With the machine running, slowly add the liquid through the feed tube and process until a dough ball forms.
4. Cinnamon Sugar Doughnuts Light and fluffy; it will be difficult to resist not baking these doughnuts every day! Active Time: 50 minutes Total Time: 3 hours 50 minutes Makes 12 round doughnuts, plus 12 doughnut holes 1½ 1 2 1½ ¼ ¼ 2 ¼ 1 4 1. 2. 3. 5.
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 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.
Honey-Roasted Peaches with Cream Minimal ingredients let the peaches shine in this fresh, summertime dessert. Active Time: 10 minutes Total Time: 30 minutes Makes 6 to 8 servings Peaches: 3 to 4 medium-firm peaches, halved and pitted ¼ to 1⁄3 cup honey (depending on sweetness of peaches) ¼ teaspoon kosher salt 1½ teaspoons fresh lemon juice Honey Cream: ½ cup heavy cream 1 tablespoon honey ½ teaspoon pure vanilla extract pinch kosher salt amaretti cookies, crushed, for garnish 1.
