INSTRUCTION AND RECIPE BOOKLET Combo Steam + Convection Oven CSO-300N
IMPORTANT SAFEGUARDS When using an electrical appliance, basic safety precautions should always 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.
SPECIAL CORD SET 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.
PARTS AND FEATURES rack; use alone when baking or roasting. 10. Broiling/Steaming Rack A broiling/steaming rack fits into the baking pan for use when broiling or steaming foods such as fish and vegetables. 11. 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. 12. Cord Storage (not shown) Wraps around rear of unit for a clutter-free countertop. 13.
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 Add Water – Add water indicator will illuminate and unit will continuously beep and shut off when the reservoir needs to be filled. Fill reservoir and replace on oven. Wait approximately 30 seconds and press the program button. Oven will automatically resume from the point cooking cycle was interrupted. A full reservoir should run for approximately 2 hours on a steam function. Toast Shade – Scroll from 1 to 7 for light to dark toast. Always use crumb tray when toasting.
OPERATING INSTRUCTIONS 11. 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. 12.
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.
baking times. If using a recipe meant for a traditional oven, begin checking for doneness at least 10 minutes before recommended time. switch oven to Bread function and set temperature and time, indicated by recipe. 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 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. Cooking Chart Food Prepare any bread recipe as instructed. Prior to baking, we highly recommend using the Steam function set to 100°F for the final proofing step (see section on Steam for tips). Use your recipe-recommended oven temperature for the Bread function.
Cooking Chart Con’t.
CLEANING AND MAINTENANCE To decalcify: Always allow the oven to cool completely before cleaning. Remove the reservoir from the unit and empty it completely. Set oven to the Steam function at 210˚F for 30 minutes. Press the Start/Cancel button and let the oven run until the “Add water” alert sounds. 1. Always unplug the oven from the electrical outlet. 2. When cleaning the exterior, do not use abrasive cleaners, as they will damage the finish.
When finished, replace the cap by rotating it clockwise until secure. Do not over-tighten. the defective product to Customer Service at Cuisinart, 7475 North Glen Harbor Blvd., Glendale, AZ 85307. To facilitate the speed and accuracy of your return, please enclose $10.00 for shipping and handling of the product. Please pay by check or money order (California residents need only supply proof of purchase and should call 1-800-726-0190 for shipping instructions).
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 for service. If servicing is needed, a Representative can confirm whether the product is under warranty and direct you to the nearest service location.
TABLE OF CONTENTS Roasted Tomatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28 French Toast Strata . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 Brioche . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29 Lemon Tea Loaf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 Soft Pretzels . . . . . . . . . . . . . . . . . . . .
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. Caramelized Onion and Two-Tomato Tart A tasty and colorful dish to serve as a first course or light lunch. Active Time: 45 minutes Total Time: 2 hours 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.
4. 5. 6. Put the tart shell on the cleaned baking pan lined with parchment. Place the rack in the lower rack position. Preheat oven to Convection Bake at 400°F for 30 minutes. Once preheated, place pan in oven. 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. Once shell is baked and cooled slightly, scatter the ¼ cup of shredded cheese along the bottom of the tart shell.
2. Remove the pan from the oven and carefully adjust the oven rack to the middle position. Stir in the sherry with a wooden spoon to deglaze the pan and add the mussels in an even layer. Return the pan to the oven and set to Steam at 210°F for 20 minutes until mussels have fully opened. Start checking the mussels at 15 minutes. Discard any mussels that have not opened. 3. Serve immediately.
Whole Roasted Branzino 5. Just add the Roasted Pepper Rice Pilaf (page 28) and you have an easy yet elegant meal. Nutritional information per serving: Calories 276 (27% from fat) • carb. 18g • pro. 33g • fat 8g • sat. fat 2g • chol. 70mg • sod. 512mg • calc.
5. 2. Remove and discard bay leaf, cinnamon stick and garlic. Using your hands (wearing gloves is recommended!), shred pork into bite-size pieces. This can now be used as a filling for tamales (page 24), tacos, burritos or served over rice with vegetables. Pair with our Red Chile Sauce (recipe follows) for extra flavor. Note: If using as filling for Tamales, we recommend mixing in 1 cup of red chile sauce. Follow Tamale instructions and Masa Dough recipe on pages 24–25.
Salmon with Lemon-Herb Butter Nutritional information per serving: Calories 301 (68% from fat) • carb. 1g • pro. 22g • fat 22g • sat. fat 9g • chol. 101mg • sod. 254mg • calc. 33mg • fiber 0g A quick and simple dish. Any leftovers can be served over a salad the next day. Active Time: 20 minutes Total Time: 1 hour 20 minutes Chicken with Vinegar and Peppers Makes 4 servings Balsamic vinegar gives the chicken a glazed finish from the oven.
Perfect Roast Chicken Indoor Clambake The Combo Steam + Convection Oven creates the foolproof chicken – crispy and moist, no oil necessary! Take the beach party inside with this easy, but impressive countertop recipe. Active Time: 40 minutes Total Time: 1 hour 20 minutes Makes 4 servings Active Time: 10 minutes Total Time: Overnight, plus 60 minutes Makes 4 servings 1 ½ 3 3 3 2 1½ 1 1 2 4 4 ½ ¼ ½ 6 2 ¾ ½ 2 ¼ ½ ½ 1.
Green Chile Tamales This recipe does require a few steps but the final results are well worth the effort. Depending on the size of the corn husks, you may be able to fill the tamales with more or less than recommended; it will become easier to gauge as you fill them. 2. Once cool enough to handle, peel, seed, and roughly chop the peppers. Set aside. 3. In a medium pot, heat the oil over medium-high heat. Add the onion, jalapeño, and garlic and sauté until softened and lightly golden.
rack position. Set to Bake Steam at 325°F for 60 minutes. Remove, cool, and shred the meat. Nutritional information per tamale: Calories 259 (55% from fat) • carb. 22g • pro. 8g • fat 16g • sat. fat 2g • chol. 17mg • sod. 423mg • calc. 57mg • fiber 2g 3. Take the meat from the refrigerator and remove as much marinade from each individual rib as possible. Fit the ribs in a single layer on the baking pan and put in the oven with the rack in the middle rack position.
3. In a large stainless steel bowl combine the flour, remaining sugar and the baking soda. Stir to mix and make a small well in the center. 4. Add the remaining water to the yeast mixture and slowly pour it into the flour, using one hand to pour while the other mixes the dough. If the dough appears too wet, add more flour, 1 tablespoon at a time, until the dough starts to come together. Add the oil and use your hands to work the dough until well combined.
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.
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. Active time: 20 minutes Total time: 1 hour 40 minutes 3. Put the remaining olive oil into a 2-quart baking pan with the onion, garlic, rice, chicken broth, salt and pepper. Cover the pan and put in oven with the rack in the lower rack position. Set the oven to Super Steam at 300°F for 35 minutes. 4.
2. Remove tomatoes from oven and let cool slightly. Remove skins before using. 2. Put the flour and the remaining 2 tablespoons of sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix to combine. Once yeast has proofed, add mixture to the flour/sugar. Mix on a medium-low speed until completely combined, and then very gradually add the eggs, not adding more until the previous bit has been absorbed by the flour mixture.
6. smooth ball, put it in a clean mixing bowl and cover with plastic. Let rise in a warm place until the dough has doubled in size, about 60 minutes. Remove bread from the pan and allow to fully cool on a rack before serving. Nutritional information per serving: Calories 185 (47% from fat) • carb. 19g • pro. 5g • fat 10g • sat. fat 6g • chol. 69mg • sod. 167mg • calc. 11mg • fiber 1g 3. Gently punch dough down and then roll into a 16-inch rope. Divide the dough into 12 equal pieces.
Buttery Dinner Rolls 3. Lightly butter a 9-inch round baking pan. Punch the dough down and then divide into 12 equal pieces (about 2 ounces each). Roll into smooth rounds and arrange in the prepared pan. Put the pan in the oven, with the rack in the lower rack position. Set to Steam at 100°F for 25 minutes to proof. Fresh from the oven, warm rolls make any dinner extra special.
1½ 1½ 1. French Bread teaspoons kosher salt tablespoons olive oil egg wash (1 large egg and 1 tablespoon cold water, whisked together) Multiple rises and an overnight stay in the refrigerator is what give this bread its complex flavor. Active Time: 25 minutes Total Time: Overnight, plus 4 hours 10 minutes In a measuring cup, dissolve the yeast and sugar in the warm water. Let stand 5 minutes, or until mixture is foamy. Makes 2 small baguettes (about 16 servings) 2.
6. The next day, remove the dough from the refrigerator and bring to room temperature. Line the baking tray with a piece of parchment. 7. Gently punch down dough and divide in half. Press and roll each dough half into baguette form, about 9 inches 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 for 25 minutes to proof. 8.
½ 1 1 2 the dough into a ball and put in a large bowl. Cover the bowl tightly with plastic wrap and let the dough rise for 1 hour, until doubled in size. 4. Line the baking tray with a piece of parchment. Punch down the dough and divide it into 12 even pieces, about 2¼ to 2½ ounces each. Work each dough piece into a small torpedo-shaped roll. Evenly space 6 of the rolls on the tray and put in the oven with the rack in the lower rack position. Set to Steam at 100˚F for 25 minutes to proof.
Cinnamon Sugar Doughnuts 4. 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.
Honey-Roasted Peaches with Cream Nutritional information per serving (based on 8 servings): Calories 119 (40% from fat) • carb. 18g • pro. 1g • fat 6g • sat. fat 3g • chol. 20mg • sod. 54mg • calc. 14mg • fiber 1g Minimal ingredients let the peaches shine in this fresh, summertime dessert.
