Recipe Booklet INSTRUCTION CTION AND RECIPE BOOKLET Deluxe Convection Toaster Oven Broilers Reverse Side TOB-130
IMPORTANT SAFEGUARDS 15. Do not place any of the following materials in the oven: paper, cardboard, plastic and similar products. 16. 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. 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. 18.
QUICK REFERENCE OVEN OPERATION NOTICE 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. (See pages that follow for detailed instructions.
FEATURES AND BENEFITS 12. Always Even™ Shade Control (not shown) Electronically monitors and adjusts the oven’s internal temperature to provide consistent toasting results from one use to the next. Heating elements deliver even heat for uniform browning. 1. Clock Time is always displayed when oven is plugged in and not in use. 2. Hour and Minute Buttons Use to set clock and timer. 3. Toast The Toast button allows toasting of a wide variety of breads. The oven easily holds 6 large slices. 14 4.
13. Total TouchTM Browning Selection Select from seven browning settings memorized by the toaster oven broiler. Combine with custom settings for toast the way you want it. Push the arrows for lighter or darker toast. Your browning selection is indicated at the bottom of the display and will remain in the oven’s memory until you change it. The row of dots increases for darker shades, and decreases for lighter shades from setting one (1) through seven (7).
BEFORE THE FIRST USE Turning off the toaster oven broiler: The Start/Stop button, when pushed the first time, will start the oven. When pushed the second time, during oven operation, the Start/Stop button will turn the oven off. You will know the oven is off when the LED light turns off. Place your oven on a flat surface. Remove any packaging and promotional labels in or on the oven. Unwind the power cord. Check that the crumb tray is in place and check that there is nothing inside or on top of the oven.
back to the minimum setting of 1 minute (0:01); press the Hour button until you reach 2 hours, and then press it again to display 1 minute. Then use the Min button to increase the time from the 1 minute setting. To convection bake, press the Conv Bake button. The LED light above the Conv Bake button will turn on. The oven temperature is preset for 300ºF. Press the Temp button and the Up arrow to increase the temperature or Down arrow to decrease to your desired temperature.
Breads with very uneven surfaces (such as English muffins) will require a darker toast setting. When toasting, the toasting time will count down on the clock display. The timing will be different for each custom setting you choose. Keep in mind that the timing is adjusted by the oven thermostat. So if your oven is already warm, the toasting time will be less than if you start with a cold oven.
CLEANING AND MAINTENANCE Center slice(s) of bread on the oven rack. Close oven door. Press Toast or Bagel button. Set the browning control: Select desired shade of browning using the arrow buttons. If you also select Bagel, this button will also illuminate. Press the Defrost button: The LEDs for Defrost and Toast will illuminate when this feature is selected. If you also select Bagel, this button will also illuminate.
WARRANTY BEFORE RETURNING YOUR CUISINART PRODUCT Limited Three-Year Warranty If your Cuisinart® Deluxe Convection Toaster Oven Broiler should prove to be defective within the warranty period, we will repair or, if we think necessary, replace it. To obtain warranty service, please call our Consumer Service Center toll-free at 1-800-726-0190 or write to: Cuisinart, 7475 North Glen Harbor Blvd, Glendale, AZ 85307. To facilitate the speed and accuracy of your return, enclose $10.00 for shipping and handling.
©2013 Cuisinart 150 Milford Road East Windsor, NJ 08520 Printed in China 12CE136580 Any other trademarks or service marks of third parties used herein are the trademarks or service marks of their respective owners.
Fudgy and rich, these brownies are just the thing when you need a quick chocolate fix. Minimal ingredients let the peaches shine in this fresh, summertime dessert. Bittersweet Espresso Brownies Honey-Roasted Peaches with Cream Makes 8 servings Peaches: 4 medium-firm peaches, halved and pitted 1 ⁄3 cup honey 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.
A great make-ahead dessert – from the oven to the table in an hour. Use any leftover from this sweet dough for simple cookies – just roll and cut into your favorite shapes. Chocolate Chip and Cherry Bread Pudding Pâte Sucrée Makes 6 to 8 servings Makes one single-crust, 9-inch tart 1¼ 1 ⁄8 1 ¼ 1 ¼ cups unbleached, all-purpose flour teaspoon kosher salt stick (½ cup) unsalted butter, cubed, room temperature cup granulated sugar large egg, room temperature teaspoon pure vanilla extract 1.
Fresh Berry Tart Use one or a mix of all three berries for this beautiful and festive tart. Makes one 9-inch tart (10 to 12 servings) 1 4 ½ ⁄3 1 8 1 3 to 4 recipe pâte sucrée (recipe follows) ounces bittersweet or semisweet chocolate, chopped cup heavy cream cup plus 1 tablespoon granulated sugar pinch kosher salt ounces mascarpone, room temperature vanilla bean, seeds scraped (discard pod or save for another use) cups berries (raspberries, blueberries, blackberries) 4.
With a few tweaks, our flaky biscuit recipe does double duty as the base for this classic dessert. These biscuits are so light and tender that you will want to make them every night.
2. Put the eggs in a medium to large mixing bowl. Add the cooled butter/milk mixture and whisk until homogenous. Add the flour and salt and whisk until completely smooth. 3. Preheat oven on Convection Bake at 375°F with the rack in the lower position. Heavily butter, or coat with non-stick cooking spray, six 5-ounce ramekins. Evenly divide the batter among the ramekins. Put in the oven directly on the rack and bake for 40 minutes, or until very deeply browned and puffed.
Buttery Dinner Rolls After your first bite, you will never go back to store-bought rolls again. Makes 12 rolls 1 ⁄3 6 3 1¾ 3 3 ¾ 1 cup whole milk, plus 1 tablespoon for brushing tablespoons unsalted butter, plus 1 tablespoon for brushing tablespoons granulated sugar teaspoons active dry yeast tablespoons warm water (105°F–110°F) cups bread flour teaspoon kosher salt egg, lightly beaten 4. Lightly butter a 9-inch round baking pan.
5. Arrange the potatoes on the prepared tray and bake for 30 to 35 minutes, until potatoes are warmed throughout and golden on top. Note: Potatoes may be prepared a day ahead through step 4. Cover and refrigerate. Bring to room temperature before baking. Nutritional information per potato: Calories 278 (38% from fat) • carb. 38g • pro. 5g • fat 12g • sat. fat 7g • chol. 28mg • sod. 306mg • calc. 46mg • fiber 5g Garlic Bread The garlic butter creates a very rich and decadent bread – ideal for pasta night.
1. Put the oil in a large skillet set over medium heat. Add the onion, garlic and scallions, and a pinch each of the salt and pepper. Sauté until onion is translucent and softened. Add the spinach, a little at a time, and sauté until bright and wilted. Remove and cool to room temperature. Twice-Baked Potatoes Here we give you the groundwork for the classic twice-baked potato, but you can top them with just about anything from shredded cheese and chopped broccoli to salsa and sliced avocado. 1.
4. Add the broth. Bring to a strong simmer and cook partially covered, stirring occasionally for about 18 to 20 minutes, until almost all the liquid is absorbed by the couscous and the filling has a creamy consistency. Remove the pan from the heat, stir in the apricots and pistachios, and cover. Let sit for 5 minutes. 5. Evenly divide the couscous mixture among the squash halves. Return squash to the oven and bake until just golden on top, about 10 to 12 minutes.
Not only are the flavors rich and delicious, but the varying textures in this dish standout at any dinner table. Tangy capers, earthy artichokes and sweet cherry tomatoes brighten the flavor of this mild whitefish.
The simple marinade makes these chops tender and flavorful! A combination of dried and fresh herbs dress up this classic bird. Rosemary Garlic Lamb Chops Classic Herb-Roasted Chicken Makes 4 to 6 servings 1 1 1 1 1 1 1 1 2 tablespoon olive oil teaspoon dried basil teaspoon dried thyme tablespoon chopped fresh rosemary teaspoon kosher salt teaspoon freshly ground black pepper lemon, halved whole chicken (3½ to 4 pounds), rinsed and patted dry garlic cloves, smashed 1.
Turkey Meatloaf Veggies are added for flavor in this healthier version of meatloaf.
Stuffed Pork Chops with Green Chiles, Apples and Sage This sweet and savory stuffing blend is a perfect complement to grilled pork chops.
4. Remove the pan from the heat and add the vegetables directly to the pot with the cooked pasta. Add the remaining ingredients, including the remaining salt, and stir to thoroughly combine. 5. Preheat oven on Bake at 325˚F with the rack in the lower position. 6. While the oven is preheating, transfer the pasta to the prepared baking pan. Cover with foil and place the pan in the oven.
2. Add the remaining oil and reduce heat to medium. Add broccoli rabe — it will look like a lot but will shrink as it cooks. Sauté for about 7 to 8 minutes, or until just tender, stirring in the garlic, pinch of salt and red pepper flakes halfway through cooking. Remove from the heat and set aside with the sausage to cool slightly. 3. Once the sausage and broccoli rabe are cool to the touch, add the cheeses, nutmeg, pepper and remaining salt; stir to combine completely. 4.
Sweet ricotta complements the slight bitterness and spice of the broccoli rabe and sausage. The great thing about this recipe is that you can make it as extravagant or simple as you want – here we go a little overboard and throw in just about everything.
Savory Caramelized Onion and Two-Tomato Tart This tart has a pleasant sweetness to it, thanks to the caramelized onions and the fresh summer tomatoes.
1. Preheat oven on Bake at 325°F with the rack in the lower position. Coat a 9 x 5 x 3-inch loaf pan with cooking spray. 2. In a bowl stir together the flour, spices, salt and baking powder. In a large mixing bowl, whisk together the oil, sugar, eggs and zucchini until combined. Fold the dry ingredients into the wet, being sure to fully incorporate. Stir in the nuts and dried fruit. 3. Pour the batter into the prepared pan and bake for 1 hour, or until a cake tester comes out clean. 4.
3. For the muffin batter, put the flour, baking powder, salt and cinnamon in a small bowl and stir to combine. 4. In a separate bowl, using a hand mixer on medium speed, mix the banana, brown sugar, milk, oil and egg until thoroughly combined. Add the dry ingredients and nuts and mix with a fork until just combined. 5. Divide the batter evenly among the prepared muffin cups and sprinkle the crumb topping evenly over each. 6. Bake for 15 minutes, or until a cake tester comes out clean.
CONTENTS Banana Pecan Crumb Muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Lemon-Thyme Scones . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Zucchini Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Spicy Baked Eggs in Tomato Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Savory Caramelized Onion and Two-Tomato Tart . . . . . . . . . . . . .
RECIPE BOOKLET Deluxe Convection Toaster Oven Broiler Instruction Booklet Reverse Side TOB-130
Version no : IB-11716 Fold Size: 152x229mm Saddle Stitched 32 pp Material (Cover): 157gsm matt artpaper (Inside): 120gsm gloss artpaer Coating: Gloss varnishing in cover Color (Cover): 4C(CMYK)+1C(BK) (Inside): 1C(BK) Date: DEC-21-2012 Co-ordinator: Scias Liu Hugo Description PDF version : TOB130 Manual IB-11716(0,0) BOOK Hugo Code : SIL1536IB-1-1 Color Series: Non Remark: Quality request (1) Operator :Xieyonghua IRP : $$-
