Recipe Booklet Reverse Side INSTRUCTION BOOKLET Cuisinart® Classic Toaster Oven Broiler For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
CONTENTS Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Special Cord Set Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Features and Benefits . . . . . . . . . . . . . . . . . .
13. To avoid burns, use extreme caution when removing tray or disposing of hot grease. 14. When not in use, always unplug the unit. Do not store any materials other than manufacturer’s recommended accessories in this oven. SAVE THESE INSTRUCTIONS Please read and keep these instructions handy. These instructions will help you to use your Cuisinart® Toaster Oven Broiler to its fullest so that you will achieve consistent, professional results. 15.
FOR HOUSEHOLD USE ONLY NOT INTENDED FOR COMMERCIAL USE INTRODUCTION You’ll love how easily our Cuisinart® Classic Toaster Oven Broiler does everything from breakfast toast to family meals. Toast 6 slices of bread, bagels or muffins, or bake or broil a family-sized entrée. This countertop oven is big enough to handle many of your everyday full-size oven tasks. We’ve simplified the controls to make the whole process easier than ever.
Before the first use USE AND CARE Place your oven on a flat surface. Unwind the power cord. Check that the crumb tray is in place and that there is nothing in the oven. Plug power cord into the wall outlet. Before using your oven, move it two to four inches away from the wall or from any objects on the countertop. Do not use on heat-sensitive surface. DO NOT STORE OBJECTS ON THE TOP OF THE OVEN. IF YOU DO, REMOVE ALL OBJECTS BEFORE YOU TURN ON YOUR OVEN. THE EXTERIOR WALLS GET VERY HOT WHEN IN USE.
When the toasting cycle is finished, the oven will beep 5 times and turn off. If you wish to stop the toasting cycle before it is finished, simply press the Stop button. The toaster oven broiler will cancel your toast cycle. Important: The oven rack must be in rack position B as indicated in the diagram on this page. CLEANING AND MAINTENANCE Always allow the oven to cool completely before cleaning. 1. Always unplug the oven from the electrical outlet. 2.
recipes Jammy Muffins prepared muffin cups. Top each in the center with about ¾ teaspoon jam or marmalade. Sprinkle muffins with the sugar/cinnamon mixture. Bake in toaster oven for 18 to 20 minutes, rotating the muffin tin after approximately 9 minutes. Turn out onto a rack and cool for at least 5 to 10 minutes (the jam will be hot enough to burn) before serving. Nutritional information per muffin: Calories 138 (9% from fat) • carb. 28g • pro. 4g • fat 1g • sat. fat 0g • chol. 36mg • sod. 196mg • calc.
In a small mixing bowl, combine the flour, cornmeal, brown sugar, cream of tartar, baking soda and salt; stir to combine and completely break up any lumps in the brown sugar. wheel, cut the sheet in half crosswise, then cut each piece into eight strips, 6 x ½ inches each. Twist each strip 3 to 4 times; pinch ends to seal. Place on a tray and refrigerate for at least 30 minutes. In a 1-cup glass measure combine the egg, milk and melted cooled butter.
listed, ending with the shredded cheese. Place in the oven and broil until cheese is bubbly, about 4 minutes. Serve immediately. Nutritional information per serving (made with lowfat cheese): Calories 543 (40% from fat) • carb. 43g • pro. 39g • fat 25g • sat. fat 1g • chol. 60mg • sod. 1560mg • calc. 910mg • fiber 4g parsley, green onion, mayonnaise and half the cheese. Stir gently to combine. Divide crab mixture evenly among the four toasted English muffin halves and spread evenly.
Toast bread on medium setting (or to taste). Reserve. Preheat toaster oven to 400°F. Line baking pan with foil. In small bowl, combine mayonnaise, mustard, parsley, tarragon, and pepper; mix well. Spread mayonnaise mixture on one side of each slice of toasted bread. Top each evenly with one quarter of the smoked turkey, one quarter of the sliced tomatoes, and one quarter of the cheese. Place on foil-lined baking pan, evenly spaced in position B.
Oven Baked Scampi Remove from oven, drizzle with lemon juice and sprinkle with remaining chopped parsley. Serve with additional lemon wedges. Serve over linguine cooked al dente, or with crusty bread to dip in the sauce. Nutritional information per serving (3 servings): Calories 366 (47% from fat) • carb. 11g • pro. 34g • fat 19g • sat. fat 6g • chol. 316mg • sod. 526mg • calc.
Place the rack in position A and preheat toaster oven to 350º F. Lightly coat a 6-cup loaf pan (8½ x 4½ x 2½ inches) with cooking spray. Heat the oil in a 10-inch skillet over medium heat. Add the mushrooms, carrot, celery, onion and garlic. Cook until tender, 4 to 5 minutes. Add the thyme and cook for 1 minute. Remove from the heat, transfer to a shallow bowl and let cool completely. Place the torn bread in a large bowl. Stir in the milk and egg and let stand for 2 to 3 minutes.
In a small bowl, combine the cumin, sugar, salt, thyme, pepper and cayenne; blend. Rub the spice mixture evenly on the meat. Place on a non-metallic plate, cover with plastic wrap and refrigerate until 20 minutes before cooking. The spice rub may be put on the meat up to 24 hours before cooking. The longer it is on the meat, the more intense the flavor will be. Place the rack in position B and preheat toaster oven on broil setting, keeping door ajar.
Nutritional information per serving: Calories 348 (8% from fat) • carb. 20g • pro. 55g • fat 3g • sat. fat 1g • chol. 132mg • sod. 2870mg • calc. 49mg • fiber 0g to roast for another 20 to 25 minutes. (Internal temperature of the chicken should be 170ºF when tested in the breast, and 180ºF when tested in the dark meat; juices should run clear.) Lemon Thyme Roast Chicken Turn off oven and remove the chicken to a platter. Let stand 10 to 15 minutes before carving.
4 Oven Roasted BBQ Baby Back Ribs 9-inch flour tortillas (can use flavored such as sun-dried tomato) guacamole, sour cream and salsa for garnish Makes 2 to 4 servings Place the rack in position B and preheat toaster oven to 350ºF. Spray a 7x11-inch baking dish with cooking spray, or coat with olive oil. In a medium nonstick skillet, heat half the olive oil over medium heat. Add the shredded zucchini and cook until lightly browned, tender and no longer watery, about 8 to 10 minutes.
Asian 5-Spice Pork Tenderloin Makes 4 to 6 servings 2 2 1 1 1 1 2 1-2 ½ ½ 1 ½ tablespoons light soy sauce tablespoons brown sugar tablespoon hoisin sauce tablespoon dry sherry or mirin tablespoon minced fresh ginger tablespoon minced green onion teaspoons Asian toasted sesame oil* cloves garlic, peeled and minced teaspoon 5-spice powder* teaspoon kosher salt pork tenderloin, about 1¼ to 1½ pounds cup chicken stock Combine the soy sauce, brown sugar, hoisin sauce, sherry, ginger, green onion, sesame oil, g
Twice Baked Sour Cream & Chive Potatoes Makes 4 servings 4 ¹⁄ 3 1 ½ ¼ ¼ 3 Idaho or russet potatoes, about 7-8 ounces each cup lowfat milk tablespoon + 1 teaspoon unsalted butter cup sour cream or lowfat sour cream teaspoon kosher salt teaspoon freshly ground pepper (black or white) tablespoons + 1 tablespoon chopped fresh chives Prepare and bake potatoes as in Baked Potatoes (previous recipe), but do not pinch open – just slit slightly with a knife to allow steam to vent.
Savory Fontina & Prosciutto Bread Pudding A great side dish, brunch dish, or even supper when served with a green salad. of aluminum foil with cooking spray and cover dish loosely, sprayed side down. Using rack position A, preheat toaster oven to 375°F. Bake covered bread pudding for 50 to 55 minutes. Uncover and bake for an additional 15 minutes. Let rest 10 minutes before serving.
Place the rack in position B and preheat toaster oven to 400ºF. Brush an 8x11-inch oval or 8x8-inch square baking dish with olive oil. ¼ ¼ In a 12-inch nonstick fry pan, heat the 1½ tablespoons olive oil over moderately low heat. Add the onions and cook, stirring occasionally, until they are translucent, about 5 minutes. Remove from the heat and stir in the chopped plum tomatoes and ¼ teaspoon of the salt. Preheat the toaster oven to 350ºF.
Orzo-Stuffed Squash the orzo/vegetable mixture. The recipe may be done ahead to this point, covered and refrigerated. This is a perfect complement to grilled meats or seafood, or a delicious vegetarian entrée. Place the rack in position A and preheat toaster oven to 400ºF. Lightly coat an 11x7-inch baking dish with cooking spray. Arrange the stuffed squash in the baking dish. Bake until the squash are golden brown and heated through, 20 to 25 minutes. Serve hot.
Place the rack in position A and preheat the toaster oven to 350ºF. Lightly coat an 8x8-inch (6-cup) glass or ceramic baking dish with cooking spray. In a medium bowl, combine the rolled oats with the brown sugar, flour, cinnamon and salt. Add the melted butter and stir until the mixture is evenly moistened. Use your fingers to pinch the mixture into large crumbs. In a medium bowl, toss the sliced apples with the lemon juice, cranberries, chopped ginger, granulated sugar, honey, and vanilla.
Raspberry Almond Oat Bars Makes 16 bars 1 1 ²⁄ 3 ¼ ¼ 1½ ½ ¼ 1 cooking spray cup rolled oats cup all-purpose flour cup packed light brown sugar teaspoon baking soda teaspoon salt teaspoons vanilla cup unsalted butter, cut into ½-inch pieces cup chopped almonds jar (10-ounce) raspberry preserves (about 1 cup) Place the rack in position B and preheat the toaster oven to 325ºF. Lightly spray a 7x11-inch baking pan with cooking spray.
information pertinent to the product’s return. Please pay by check or money order. NOTE: For added protection and secure handling of any Cuisinart® product that is being returned, we recommend you use a traceable, insured delivery service. Cuisinart cannot be held responsible for intransit damage or for packages that are not delivered to us. Lost and/or damaged products are not covered under warranty.
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