INSTRUCTION AND RECIPE BOOKLET Deluxe Convection Toaster Oven Broilers TOB-135N
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.
TABLE OF CONTENTS 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. Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Special Cordset Instructions . . . . . . . . . . . . . . .
FEATURES AND BENEFITS 9. Clock Button Use to set the displayed time of day. 1. Blue Backlit LCD Digital Display Shows selected function, shade setting, temperature, and cooking time. Includes PREHEATING and READY readouts. 10. Oven Rack Has 3 positions: The Upper position has a 50% stop feature so the rack stops halfway out of the oven. It can be removed by lifting the front of rack and sliding out. 2.
BEFORE THE FIRST USE 15. Cord Storage (not shown) Takes up excess cord and keeps countertop neat. 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. Plug power cord into wall outlet. 16. BPA-free (not shown) All materials that come in contact with food are BPA free.
Keep Warm: Maintains the oven at a low temperature using only the bottom heating elements to keep foods warm without drying out. facing up. Make sure the oven rack is in the Upper rack position, as indicated in the diagram on page 5. If toasting two bagel halves, center them in the middle of the rack. Four bagel halves should be evenly spaced with two in front, two in back. To begin toasting your bagel, close the door and turn Selector dial to Bagel. The Shade and Start/Stop buttons will begin to flash.
BROIL When toasting raisin or other fruit breads and muffins, remove any loose fruit, etc. from the surface of the bread before placing into the oven. This will help prevent pieces from falling and baking onto the crumb tray. Turn Selector dial to Broil. The Timer button will begin flashing. Temperature The preset broil temperature is fixed at 500°F, so the Temperature button cannot be activated during Broil. As with any broiler, only the top heating elements turn on.
REHEAT and the heating elements will turn off. You may stop and turn off the heating elements at any time by pushing the Start/Stop button. Reheat function is programmed to reheat food that has already been cooked. To begin, turn Selector dial to Reheat. The Timer and Temperature buttons will begin flashing. DEFROST BUTTON The Defrost button can be used with either the Toast or Bagel functions. Defrost is designed to first defrost and then toast bread.
WARRANTY temperature is set. DO NOT push Start/Stop again – that would turn off the heating elements. Limited Three-Year Warranty Increasing or Reducing Shade Mid-Cycle In Toast or Bagel modes, you can also change selected shade setting during the heating cycle by pushing the Shade button. When the displayed shade begins to flash, turn the Selector dial to choose a new shade. When the shade setting stops flashing, your new shade is set.
BEFORE RETURNING YOUR CUISINART PRODUCT 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.
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©2016 Cuisinart 150 Milford Road East Windsor, NJ 08520 Printed in China Any other trademarks or service marks of third parties used herein are the trademarks or service marks of their respective owners.
CONTENTS Banana Pecan Crumb Muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Lemon-Thyme Scones . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Zucchini Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Spicy Baked Eggs in Tomato Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Savory Caramelized Onion and Two-Tomato Tart . . . . . . . . . . . . . . . . . . .
2. Put the flour, sugar, baking powder, salt, zest and thyme into the work bowl of a Cuisinart® Food Processor fitted with the metal chopping blade. Process 10 seconds to combine. Add the butter to the work bowl and pulse until the mixture resembles coarse crumbs. 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.
6 6 6 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. 1. Put 1 tablespoon of the oil into a medium saucepan set over medium heat. 2.
Savory Caramelized Onion and Two-Tomato Tart 4. Preheat oven on Convection Bake at 400°F with the rack in the lower position. Place the empty tart shell on the rack and bake for 20 minutes. Keep an eye on the shell to make sure the surface does not get too dark. Cover with aluminum foil, if it gets dark before time expires. This tart has a pleasant sweetness to it, thanks to the caramelized onions and the fresh summer tomatoes. Makes one tart (9 servings) 1 1 2 2 ¾ 1 1 ½ ¼ 2 5.
Kitchen Sink Nachos Broccoli Rabe and Sausage Bread 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. Sweet ricotta complements the slight bitterness and spice of the broccoli rabe and sausage.
Baked Pasta with Veggies 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. If you can’t find gemelli, any short, shaped pasta works well here for holding onto cheese and veggies in each bite. Makes 6 to 8 servings 3.
1. Lightly coat a 9-inch square or round baking pan with cooking spray; reserve. 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. 2. Cook macaroni according to the package instructions. Drain pasta and rinse under cold water. Toss with the olive oil to prevent sticking; reserve. 5. Preheat oven on Bake at 325˚F with the rack in the lower position. 3.
Stuffed Pork Chops with Green Chiles, Apples and Sage additional 5 minutes and stir in the sugar and white wine and cook until wine is evaporated. This sweet and savory stuffing blend is a perfect complement to grilled pork chops. 3. Once all the wine is evaporated, remove from the stove and stir in the sage. Allow to cool slightly before stirring in the Cheddar. 4.
Turkey Meatloaf 1. Put the oil in a medium skillet over medium heat. Once the oil is hot and shimmering across the pan add the onion, carrot, celery, garlic, ½ teaspoon of the salt and ¼ teaspoon of the pepper. Sauté until fragrant and soft, about 8 to 10 minutes. Add the mushrooms and continue to sauté until soft, an additional 5 to 10 minutes. Allow to cool slightly. Veggies are added for flavor in this healthier version of meatloaf.
Classic Herb-Roasted Chicken Rosemary Garlic Lamb Chops A combination of dried and fresh herbs dress up this classic bird.
Cod with Artichokes and Cherry Tomatoes Middle Eastern Stuffed Acorn Squash Tangy capers, earthy artichokes and sweet cherry tomatoes brighten the flavor of this mild whitefish. Not only are the flavors rich and delicious, but the varying textures in this dish standout at any dinner table.
1 large egg yolk, lightly beaten 1 teaspoon fresh lemon juice Filo layers: 1 stick (½ cup) unsalted butter, melted and cooled to room temperature ½ package prepared filo dough, defrosted, and cut into a 9 x 9-inch square (keep covered with a damp towel and plastic wrap until ready to use) 1 cup finely ground plain breadcrumbs 4. Add the broth.
Twice-Baked Potatoes Note: P otatoes may be prepared a day ahead through step 4. Cover and refrigerate. Bring to room temperature before baking. 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. Nutritional information per potato: Calories 278 (38% from fat) • carb. 38g • pro. 5g • fat 12g • sat. fat 7g • chol. 28mg • sod. 306mg • calc.
Buttery Dinner Rolls 4. Lightly butter a 9-inch round baking pan. Punch down the dough and divide into 12 equal pieces (about 1½ to 1¾ ounces each). Roll into smooth rounds and arrange in the prepared pan. Cover with plastic wrap and let rise until doubled in size, about 30 to 40 minutes. After your first bite, you will never go back to store-bought rolls again. Makes 12 rolls ⁄3 6 3 1¾ 3 3 ¾ 1 1 5. Preheat oven on Convection Bake at 375°F with the rack in the middle position.
1. Dissolve the yeast and sugar in the warm water. Let stand 3 to 5 minutes, or until mixture is foamy. 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. 2. Put the flour and 1 teaspoon of salt in the work bowl of a Cuisinart® Food Processor fitted with the dough or metal chopping blade; process 10 seconds to combine. Add cold water and 2 tablespoons of the oil to the yeast mixture. 3.
Buttermilk Biscuits Strawberry Shortcakes These biscuits are so light and tender that you will want to make them every night. With a few tweaks, our flaky biscuit recipe does double duty as the base for this classic dessert.
Fresh Berry Tart Makes one 9-inch tart (10 to 12 servings) 4. In a medium bowl, whip the heavy cream to soft peaks and set aside. In another medium bowl, using a Cuisinart® hand mixer on medium speed, whip the mascarpone with the sugar, salt and vanilla seeds until lightened and ingredients are fully combined. Gently fold the whipped cream into the mascarpone mixture, 1⁄3 at a time, until completely incorporated. 1 4 ½ 1 ⁄3 5.
Pâte Sucrée Chocolate Chip and Cherry Bread Pudding Use any leftover from this sweet dough for simple cookies – just roll and cut into your favorite shapes. A great make-ahead dessert – from the oven to the table in an hour.
Honey-Roasted Peaches with Cream Bittersweet Espresso Brownies Minimal ingredients let the peaches shine in this fresh, summertime dessert. Fudgy and rich, these brownies are just the thing when you need a quick chocolate fix.
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