INSTRUCTION AND
RECIPE BOOKLET
®
Cuisinart Convection Toaster Oven Broiler
TOB-60C Series
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22. Use recommended temperature settings for baking and roasting.
23. Do not rest cooking utensils or baking dishes on glass door.
24. Turn the timer dial to the off position to turn off toaster oven broiler.
FOR HOUSEHOLD USE ONLY
NOT INTENDED
FOR COMMERCIAL USE
SAVE THESE INSTRUCTIONS
INTRODUCTION
Please read and keep these instructions handy. These instructions will
®
®
The beauty of your new Cuisinart Convection Toaster Oven Broiler is that it
help you to use your Cuisinart Convection Toaster Oven Broiler to its
can do so much while taking up so little space on your kitchen counter. Just
plug it in and follow the easy instructions to bake a chicken, toast bagels,
broil salmon steaks, heat up a pizza, or just keep dinner warm until you’re
ready to eat. For more inspiration, check out the recipes in the back of the
book. Bon appetit!
fullest so that you will achieve consistent, professional results.
SPECIAL CORD SET INSTRUCTIONS
A short power supply cord is provided to reduce the risks resulting from
becoming entangled in or tripping over a longer cord.
Longer extension cords are available and may be used if care is exercised
in their use.
If a long extension cord is used, the marked electrical rating of the
extension cord must be at least as great as the electrical rating of the
appliance, and the longer cord should be arranged so that it will not
drape over the countertop or tabletop where it can be tripped over or
pulled on by children or pets.
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.
2
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FEATURES AND BENEFITS
1. Temperature Dial
Select desired temperature for the baking or broiling functions.
2. Function Dial
Select cooking method – bake, convection bake, broil, toast, or warm.
3. Timer Control Dial
1
2
Set cooking time up to 30 minutes. The oven will automatically turn off at
the end of the cooking time. Or choose always "On" feature so that oven
will continue to cook until you turn it off manually. To set the timer for less
than 10 minutes, turn the timer past the 10-minute mark and then turn
back to desired time. This will turn on the toaster oven broiler and the
oven indicator light will turn on.
3
4
4. Oven On Indicator
Indicator light will remain lit when oven is in use.
5. Oven Rack
Has two positions. The top position has a 50% stop feature so
the rack stops halfway out of the oven. It can be removed by lifting
the front of the rack and sliding it out.
6. Slide-out Crumb Tray (not shown)
8
5
The slide-out crumb tray comes already positioned in your oven. The
crumb tray slides out from the bottom of the toaster oven broiler, in the
front of the oven, for easy cleaning.
7. Cord Storage (not shown)
9
Takes up excess cord and keeps countertop neat.
8. Easy-Clean Interior (not shown)
The sides of the oven are coated, providing an easy-to-clean surface.
9. Broiling Rack
10
A broiling rack fits into the drip tray/baking pan to use when broiling.
10.Baking Pan/Drip tray
A baking pan/drip tray is included for your convenience. Use with the
broiling rack when broiling. Use alone when baking or roasting.
3
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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 2 to 4" (5 to 10 cm) away from the wall or
from any objects on the countertop. Do not use on heat-sensitive surface.
Broil
Note: When broiling, add approximately 1
cup (50 ml) of water to the bot-
⁄4
OBJECTS SHOULD NOT BE STORED ON THE TOP OF THE OVEN. IF
THEY ARE, REMOVE ALL OBJECTS BEFORE YOU TURN ON YOUR
OVEN. THE EXTERIOR WALLS GET VERY HOT WHEN IN USE. KEEP
OUT OF REACH OF CHILDREN.
tom of the drip tray to reduce sizzling and splattering. Place the broiling rack
in the drip tray. The oven rack can be turned up or down depending on the
thickness of the food being broiled. In most cases the oven rack should be in
the higher position (position C – see rack position diagram on page 5).
GENERAL GUIDELINES
To broil, set temperature and function dials to broil. Turn timer dial to desired
time. To set the timer for less than 10 minutes, turn the timer past the 10-
minute mark and then turn it back to desired time. Preheat oven for five min-
utes with door closed. After the five-minute preheat period, place the broiling
pan in the oven. Always leave door ajar when broiling.
Baking: Baking function can be used as you would normally use your
kitchen oven for roasting meats including chicken, or baking cakes,
cookies and more.
Convection Bake: Convection baking/roasting uses a fan to circulate heated
air around food as it cooks. For best results use cookie sheets with no sides
and baking dishes and roasting pans with very low sides to let maximum air-
flow reach food. For the same reason, do not cover foods while cooking.
To stop broil operation, turn timer dial to off position.
Note: Never use glass oven dishes to broil.
Bake
Most baking recipes recommend reducing temperatures by 25°F (5°C) when
using the convection feature. Always check doneness 10 minutes before
suggested cooking time.
To bake, turn the temperature dial to the desired temperature, turn
function dial to bake position and turn timer dial to desired time. The oven
indicator light will turn on. The timer can be set for up to 30 minutes. To set
timer for less than 10 minutes, turn the timer past the 10-minute mark and
then turn it back to desired time. At the end of the cooking time a bell will
ring once and the oven will turn off automatically. If you select always "On"
you will need to turn off the oven manually by turning the timer dial to the
"Off" position. Preheat oven for five to ten minutes (time will vary depending
upon desired temperature); then begin to bake.
Broiling: Broiling function can be used for beef, chicken, pork, fish and
more. It also can be used to top-brown casseroles and gratins. Caution:
Aluminum foil is not recommended for covering the broiling rack. If covered,
the foil prevents the fat from dripping into the drip tray. Grease will accumu-
late on the foil surface and may catch fire. If you choose to use foil to cover
the drip tray/baking pan, be sure foil is tucked neatly around the pan and
does not touch the wall or heating elements.
Convection Bake
To use convection baking/roasting, turn the temperature dial to the desired
temperature, turn function dial to convection bake position and turn timer
dial to desired time. The oven indicator light will turn on. The timer can be
set for up to 30 minutes. To set the timer for less than 10 minutes, turn the
timer past the 10-minute mark and then turn it back to desired time. At the
end of the cooking time, a bell will ring once and the oven will turn off auto-
matically. If you select always "On", you will need to turn off the oven manu-
ally by turning the timer to the "Off" position. Preheat oven for five to ten
minutes (time will vary depending upon desired temperature); then begin to
convection bake or roast.
Toasting: Always have the rack in rack position B, as indicated in the
diagram on page 5, for even toasting. Always position your item/items in the
middle of the rack.
WARNING: Placing the rack in the bottom position or in the top position
with the rack upward while toasting may result in a fire. Refer to rack
position diagram for proper use.
Turning off the toaster oven broiler: Turn the timer dial to Off.
The indicator light will turn off.
4
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Most baking recipes recommend reducing temperatures by 25°F (5°C) when
using the convection feature. Always check 10 minutes before suggested
cooking time.
3. To clean interior walls, use a damp cloth and a mild liquid soap solution
or a spray solution on a sponge. Never use harsh abrasives or corrosive
products. These could damage the oven surface. Never use Brillo pads,
etc. on interior of oven.
Warm
To keep food warm, turn the temperature dial to 200˚ F (95° C); turn the func-
tion dial to warm position and set the timer dial to the desired time. The timer
can be set for up to 30 minutes. The oven indicator light will turn on. Preheat
oven for five minutes. Place food on the wire rack or in the baking pan. When
warming, we recommend placing oven rack in the "B" position.
(see rack position diagram below).
4. To remove crumbs, slide out the crumb tray and discard crumbs. Wipe
clean and replace. Crumb tray is dishwasher safe. To remove baked-on
grease, soak the tray in hot sudsy water or use nonabrasive cleaners.
Never operate the oven without the crumb tray in place.
5. Oven rack, broiling rack and drip tray are dishwasher safe. If heavily
soiled, soak in hot sudsy water or use a nylon scouring pad or nylon
brush. Dry thoroughly after washing.
Toast
To toast, make sure the oven is in position B, as indicated in
the diagram on this page. If toasting two items, centre them in the middle of
the rack. Four items should be evenly spaced – two in front, two in back.
Six items should be evenly spaced – three in front, three in back. Close the
glass door.
6. Never wrap the cord around the outside of the oven. Use the cord
storage cleats on the back of the oven.
IMPORTANT
After cooking greasy foods and after your oven has cooled, always clean top
interior of oven. If this is done on a regular basis, your oven will perform like
new. Removing the grease will help to keep toasting consistent, cycle after
cycle.
Shade Selection
Turn temperature dial to broil/toast 500˚ F (260°C). Set function dial to bake/
toast. Turn the timer dial to desired shade setting from light to dark within the
marked settings on this dial. To set the timer for less than 10 minutes, turn
the timer past the 10-minute mark and then turn back to desired time. This
will turn on the toaster oven broiler and the oven indicator light will turn on.
All of our recipes have been tested in our kitchen and specially developed to
®
work in the Cuisinart Convection Toaster Oven Broiler. These mouth-watering
recipes are just a sampling of what this appliance can do.
Stop Toasting
When the toasting cycle is finished, the oven will ring once and turn off. If
you wish to stop the toasting cycle before it is finished, simply turn the timer
dial to Off. The toaster oven broiler will cancel your toast cycle.
OVEN RACK
RACK
POSITION
POSITION DIAGRAMS
A
Each recipe gives you step-by-step
directions and will even tell you where
the oven rack should be positioned for
Important Notes on Toasting
The oven rack must be in position B as indicated in the diagram
on this page.
best results. Please refer to the diagram
RACK
for oven rack positions. Each position
POSITION
CLEANING AND MAINTENANCE
Always allow the oven to cool completely before cleaning.
1. Always unplug the oven from the electrical outlet.
B
is described with a letter that is referred
to in the recipe.
2. Do not use abrasive cleansers, as they will damage the finish. Simply
wipe the exterior with a clean damp cloth and dry thoroughly. Apply the
cleansing agent to a cloth, not to the toaster oven, before cleaning.
RACK
POSITION
C
5
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Continue in that pattern – do not overmix. Gently fold in the cranberries
and wheat germ.
RECIPES
Pour evenly into prepared muffin tin. Bake for about 25 minutes, or until
muffin tops spring back when pressed and a cake tester comes out clean.
Cranberry Bran Muffins
Nutritional information per muffin:
Calories 228 (34% from fat) • carb. 34g • pro. 5g • fat 9g • sat. fat 5g • chol. 55mg
• sod. 380mg • calc. 53mg • fiber 3g
Start your morning off with one of these deliciously hearty muffins.
Makes 6 muffins
nonstick cooking spray
Sausage, Spinach and Fontina Quiche
¾
¼
¾
¼
½
½
¼
¼
1
cup (175 ml) unbleached, all-purpose flour
cup (50 ml) whole-wheat flour
teaspoon (3.75 ml) table salt
Great for a Sunday brunch, this quiche will please any crowd.
teaspoon (1 ml) baking soda
Makes one 9-inch (23 cm) deep-dish quiche, 8 to 12 servings
teaspoon (2 ml) baking powder
teaspoon (2 ml) ground cinnamon
cup (50 ml) unsalted butter, room temperature
cup (50 ml) packed light brown sugar
large egg, lightly beaten
½
6
2
2
2
½
½
1
recipe pâte brisée (see page 13)
ounces (170 g) sweet Italian sausage, casings removed
tablespoons (30 ml) unsalted butter or olive oil
garlic cloves, finely chopped
cups (500 ml) packed baby spinach
teaspoon (2 ml) table salt
2½
tablespoons (40 ml) honey
1
teaspoon (5 ml) pure vanilla extract
cup (150 ml) lowfat buttermilk
cup (125 ml) dried cranberries
cup (50 ml) wheat germ
2
/
teaspoon (2 ml) black pepper
cup (250 ml) whole milk
3
½
¼
1
cup (250 ml) heavy cream
4
large eggs
3
ounces (85 g) fontina
®
Preheat the Cuisinart Convection Toaster Oven Broiler to 375°F (190°C) on
the convection setting with the rack in position A. Lightly coat a 6-cup muf-
fin tin with nonstick cooking spray. Reserve.
Roll out the dough into a 10-inch (25 cm) disc that is about 1/ -inch thick.
8
Fit into an ungreased 9-inch (23 cm) deep-dish pie plate. Chill in refrigera-
tor for about 20 minutes.
In a small mixing bowl, add the flours, salt, baking soda, baking powder
and cinnamon. Whisk to combine; reserve.
®
Preheat the Cuisinart Convection Toaster Oven Broiler to 350°F (180°C) on
®
Using a Cuisinart hand or stand mixer fitted with the paddle/beating
the bake function with the rack in position A. Using a fork, prick the dough
evenly all over but make sure not to go entirely through the dough. Line the
shell with parchment and weigh down with dried beans or rice. Bake in pre-
heated oven for 20 to 22 minutes, or until the dough under the parchment
attachment(s), mix the butter until creamy. Add the brown sugar and beat
until light and fluffy. Add the egg, honey and vanilla and mix until fully com-
bined. While mixing, slowly add one third of the dry mixture, then follow
with half of the buttermilk – adding when the batter is still streaky with flour.
6
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is no longer wet. Remove the beans/rice and parchment and continue bak-
ing until the shell is golden brown, about an additional 15 minutes.
Remove; reserve.
2
1
¼
1
teaspoons (10 ml) ground cinnamon
teaspoon (5 ml) ground nutmeg
teaspoon (1 ml) table salt
loaf (1 pound [500 g]) challah bread, cut into
½-inch (1.25 cm) x 9-inch (23 cm) strips
tablespoons (30 ml) packed light brown sugar, divided
tablespoons (30 ml) unsalted butter, cut into
½-inch (1.25 cm) cubes
Heat a skillet over medium-high heat. Add the sausage, breaking it up with
a spatula or the back of a wooden spoon. Sauté until lightly browned;
reserve. Do not clean out pan.
2
2
Add the butter to the hot pan. When it has melted, add the garlic and
sauté until golden. Add the spinach, about a quarter-cup at a time, and a
pinch each of the salt and pepper. Sauté until bright and wilted; combine
with sausage and stir to combine; reserve.
Lightly coat a 9-inch (23 cm) square pan with nonstick cooking spray;
reserve.
In a medium bowl, mix the milk, cream, eggs and remaining salt and pep-
®
per. Using a Cuisinart hand or stand mixer fitted with the whisk attach-
Add the eggs, milk, heavy cream, vanilla extract, syrup, spices and salt to
a medium mixing bowl. Using a Cuisinart hand mixer fitted with the chef’s
whisk, beat the mixture until foamy.
ment, whip the mixture until completely combined. Spread the sausage/
spinach mixture evenly on the bottom of the tart shell. Pour in the liquid
mixture and top with the fontina.
Tightly fit half of the challah bread strips into the bottom of the prepared
pan. Pour half of the egg mixture on top and evenly dot with half of the
brown sugar. Repeat with the remaining bread, layering in the opposite
direction of the first layer of bread. Pour the remaining egg mixture on top,
dot with the remaining brown sugar. Cover and chill in the refrigerator for
at least 2 hours, or overnight.
Bake about 40 to 60 minutes, or until the quiche has browned on top and
is just set.
Nutritional information per serving (based on 12 servings):
Calories 300 (75% from fat) • carb. 10g • pro. 9g • fat 25g • sat. fat 7g • chol. 110mg
• sod. 380mg • calc. 98mg • fiber 0g
Remove the strata from the refrigerator and bring to room temperature.
®
Preheat the Cuisinart Convection Toaster Oven Broiler to 350°F (180°C)
French Toast Strata
on the convection setting with the rack in position A. Dot the top of the
strata with the butter and loosely cover with aluminum foil. Bake in pre-
heated oven for about 15 minutes; remove foil and bake for an additional
10 minutes, or until the internal temperature of the strata reaches 160°F
(75°C).
Give your family a new twist on French toast this weekend. To save time,
prepare the night before and then bake in the morning.
Makes 8 servings
Remove and serve immediately.
nonstick cooking spray
Nutritional information per serving:
Calories 420 (47% from fat) • carb. 44g • pro. 11g • fat 22g • sat. fat 12g • chol. 190mg
• sod. 430mg • calc. 177mg • fiber 2g
4
2
1
large eggs
cups (500 ml) whole milk
cup (250 ml) heavy cream
tablespoon (15 ml) pure vanilla extract
cup (75 ml) maple syrup
1
1
⁄
3
7
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Gorgonzola and Ricotta Bruschetta
Twice Baked Potatoes
Makes 12 bruschetta
Makes 8 servings
12
1
1½
1
2
½
½
slices (½-inch [1.25 cm] thick) French bread
garlic clove, smashed
tablespoons (25 ml) extra virgin olive oil
cup (250 ml) ricotta, strained
tablespoons (30 ml) grated Parmesan
teaspoon (2 ml) sea or kosher salt
teaspoon (2 ml) freshly ground black pepper
pinch ground nutmeg
4
Idaho or russet potatoes (10 to 12 ounces [283 - 340 g] each)
teaspoon (5 ml) extra virgin olive oil, divided
cup (150 ml) lowfat milk
tablespoons (30 ml) unsalted butter, plus 1 teaspoon (5 ml)
for finishing
1
2
/
3
2
½
½
½
¼
cup (125 ml) sour cream
teaspoon (2 ml) sea or kosher salt
teaspoon (2 ml) freshly ground black pepper
cup (50 ml) chopped fresh chives
½
cup (125 ml) crumbled gorgonzola
½ to 1 tablespoon (7 to 15 ml) honey
®
Preheat the Cuisinart Convection Toaster Oven Broiler to 400°F (200°C) on
the bake setting with the rack in position B.
®
Preheat the Cuisinart Convection Toaster Oven Broiler to 375°F (190°C) on
the bake setting with the rack in position B.
Rub each potato with ¼ teaspoon (1 ml) of olive oil, and then evenly prick
about 6 to 8 times with a fork. Place potatoes directly on the rack and bake
for about 55 to 60 minutes. Remove and let cool slightly. Reduce oven tem-
perature to 375°F (190°C).
Rub one side of each slice of bread with garlic and then brush with olive
oil. Bake in preheated oven for about 2 to 3 minutes per side, or until lightly
toasted.
When potatoes are cool enough to handle, cut off top quarter of each pota-
to and scoop out cooked potato, leaving a ¼-inch (0.6 cm) thick potato
shell. Reserve cooked potato and skin shells.
While bread is toasting, prepare topping. In a small bowl, add the ricotta,
Parmesan, salt, pepper and nutmeg. Stir to combine. Distribute evenly
among the toasted bread, and then top with the gorgonzola. Return to oven
and then set on broil for about 3 minutes, or until cheese is fully warmed.
Place cooked potato in a medium bowl. Add milk and 2 tablespoons
(30 ml) of the butter. Using a potato masher or hand mixer, mash/beat until
smooth. Add sour cream, salt, pepper, and chives. Mash/beat to combine
completely. Generously fill the potato shells with sour cream and chive
potato mixture. (Potatoes may be prepared a day ahead to this point –
cover and refrigerate. Bring to room temperature before baking.) Arrange
potatoes on baking tray. Melt remaining teaspoon of butter and drizzle on
potatoes. Bake for 35 to 45 minutes, until potatoes are hot and golden on
the tops.
Drizzle honey over bruschetta and serve immediately.
Nutritional information per bruschetta:
Calories 120 (46% from fat) • carb. 11g • pro. 5g • fat 6g • sat. fat 3g • chol. 10mg
• sod. 300mg • calc. 108mg • fiber 1g
Nutritional information per serving (½ potato):
Calories 180 (31% from fat) • carb. 27g • pro. 4g • fat 6g • sat. fat 4g • chol. 20mg
• sod. 160mg • calc. 58mg • fiber 3g
8
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¼
1
teaspoon (1 ml) freshly ground black pepper
pinch ground cinnamon
teaspoon (5 ml) fresh thyme
Oven Roasted Steak Fries
Makes 2 servings
1
pound (500 g) Idaho or russet potatoes (about 2 to 3 medium
potatoes), cut into ½-inch (1.25 cm) wedges
tablespoons (30 ml) extra virgin olive oil
teaspoon (2 ml) sea or kosher salt
teaspoon (1 ml) freshly ground black pepper
pinch cayenne
®
Preheat Cuisinart Convection Toaster Oven Broiler to 450°F (230°C) on
either the convection bake or regular bake setting with rack in position B.
2
½
¼
Place vegetables in a medium to large mixing bowl and toss with the
remaining ingredients.
Arrange the vegetables in the baking tray lined with aluminum foil. Bake in
preheated oven for 45 minutes, tossing every 15 to 20 minutes.
®
Preheat the Cuisinart Convection Toaster Oven Broiler to 425°F (220°C) on
the bake setting with the rack in position B.
Nutritional information per serving (½ cup):
Calories 170 (54% from fat) • carb. 18g • pro. 2g • fat 11g • sat. fat 2g • chol. 0mg
• sod. 360mg • calc. 85mg • fiber 6g
Place potatoes in a medium to large mixing bowl. Toss with the remaining
ingredients. Line the baking tray with aluminum foil and arrange the pota-
toes, cut side down.
Broccoli and Cauliflower Gratin
Bake for about 30 minutes, turning the potatoes halfway through the cook-
ing time.
To make this recipe your own, substitute your
favorite cheeses for the Cheddar.
Remove and adjust seasonings to taste. Serve immediately.
Makes eight servings
Nutritional information per serving (1 cup):
Calories 130 (91% from fat) • carb. 3g • pro. 0g • fat 14g • sat. fat 2g • chol. 0mg
• sod. 530mg • calc. 3mg • fiber 0g
nonstick cooking spray
1½
1
1½
1
pounds (750 g) broccoli florets
pound (500 g) cauliflower florets
teaspoons (7 ml) extra virgin olive oil
garlic clove, finely chopped
Roasted Fennel, Carrots and Parsnips
½
½
¾
2
¾
¼
medium onion, finely chopped
Makes 4 servings
teaspoon (2 ml) sea or kosher salt
teaspoon (3.75 ml) freshly ground black pepper
cups (500 ml) shredded Cheddar, divided
cup (175 ml) panko (breadcrumbs)
cup (50 ml) grated Parmesan
2
3
1
1
3
½
fennel bulbs, quartered
medium carrots, cut into 1-inch (2.5 cm) pieces
large parsnip, cut into 1-inch (2.5 cm) pieces
garlic clove, smashed
tablespoons (45 ml) extra virgin olive oil
teaspoon (2 ml) sea or kosher salt
9
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Lightly and evenly coat a 9-inch (23 cm) square pan with nonstick cooking
spray; reserve.
½
½
cup (125 ml) grated Parmesan (about 2 ounces [60 g])
pinch sea or kosher salt
teaspoon (2 ml) freshly ground black pepper
In a large stockpot, bring salted water to a boil. Add broccoli and cauliflow-
er and cook 2 to 3 minutes, until bright and just tender. Immediately put
vegetables into a large bowl of ice water. Drain and reserve.
®
Preheat the Cuisinart Convection Toaster Oven Broiler to 425°F (220°C) on
the bake setting with the rack in position A.
Add the oil to a medium skillet set over medium-low heat. Once hot and
shimmering, add the garlic and onion and cook 2 to 3 minutes, or until
slightly softened.
Roll out dough into a 12-inch (30 cm) circle.* Brush the outer edge of the
dough with olive oil. Bake in preheated oven for about 6 to 8 minutes, or
until dough is lightly golden.
®
Preheat the Cuisinart Convection Toaster Oven Broiler to 400°F (200°C)
with rack in position A.
While dough is baking, preheat a medium skillet over medium-high heat.
Add the prosciutto. Sauté until crisp; remove and reserve.
Add the blanched vegetables, the garlic and onion, salt, pepper, half of the
Cheddar and half of the breadcrumbs to a large mixing bowl. Stir to com-
pletely combine. Transfer mixture to the prepared pan and then top with the
reserved cheeses and breadcrumbs. Bake 15 minutes, or until the cheese
begin to brown.
Add 2 of the garlic cloves to the hot pan. Sauté until fragrant, and then add
the tomatoes. When tomatoes just begin to soften, stir in the arugula, about
¼ cup at a time. Cook until the arugula is wilted; remove and reserve.
In a medium-sized bowl, mix the ricotta, Parmesan, remaining garlic, salt
and pepper until well combined. Reserve.
Serve immediately.
Nutritional information per serving:
Calories 190 (49% from fat) • carb.13g • pro.12g • fat 11g • sat. fat 6g • chol. 30mg
• sod. 280mg • calc. 284mg • fiber 2g
Spread the ricotta mixture evenly over the par-baked pizza dough. Top the
ricotta with the arugula mixture and then finish with the prosciutto. Bake
pizza in preheated oven for about 10 to 12 minutes, or until the dough is
nicely browned and the cheese is bubbling on top.
White Pizza with Prosciutto, Arugula
and Tomatoes
Remove the pizza from the oven. Cut into slices and serve immediately.
*Using a pizza mesh makes forming the perfect pizza much easier. If you
have one, it is advisable to spray it with nonstick cooking spray before
stretching dough.
Makes one 12-inch (30 cm) pizza (8 servings)
1
/
recipe pizza dough (page 23)
tablespoon (15 ml) extra virgin olive oil
1 - 1½ ounces (30-43 g) (about 4 to 6 slices) prosciutto, halved
3
Nutritional information per serving:
Calories 160 (30% from fat) • carb. 19g • pro. 10g • fat 6g • sat. fat 3g • chol. 20mg
• sod. 400mg • calc. 167mg • fiber 2g
1
3
1
2
medium garlic cloves, finely chopped, divided
cup (250 ml) halved grape tomatoes
cups (500 ml) packed arugula
1½
cups (375 ml) ricotta
10
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While the tart shell is pre-baking, slice the tomatoes in the food processor
using the same 4mm-slicing disc. Lay the slices on a towel-lined plate;
sprinkle with the remaining salt. Reserve until ready to use.
Zucchini, Tomato and Onion Tart
Makes 10 servings
Once the tart shell is baked, prepare the tart. Arrange the vegetables in the
tart by tightly overlapping them in rows (start with one vegetable, allowing
each row to be a different vegetable). Drizzle with the remaining tablespoon
of olive oil and sprinkle with the remaining pepper. Dot the tart with pea-
sized pieces of the goat cheese (use more or less, according to taste).
½
3
2
recipe pâte brisée (page 18)
small zucchini
small onions
tablespoons (60 ml) extra virgin olive oil, divided
teaspoon (2 ml) sea or kosher salt, divided
teaspoon (2 ml) freshly ground black pepper, divided
tablespoons (45 ml) grated Parmesan
plum tomatoes
4
Place the tart in the preheated oven. Bake 20 minutes or until crust is fully
browned and the vegetables are tender and golden. Remove from oven and
sprinkle with the sliced basil.
½
½
3
3
Serve warm or at room temperature.
½ - ¾ ounce (15-20 g) soft goat cheese
small basil leaves, thinly sliced (chiffonade)
Nutritional information per serving:
Calories 180 (67% from fat) • carb. 13g • pro. 3g • fat 14g • sat. fat 7g • chol. 25mg
• sod. 200mg • calc. 30mg • fiber 1g
5
Roll and shape the brisée into a 12x4-inch (30 x 10 cm) rectangle. Fold up
the edges to ¼-inch (0.6 cm) high. Refrigerate for about 30 minutes.
®
While dough is chilling, prepare the vegetables. Preheat the Cuisinart
Baked Rigatoni with Chicken Sausage,
Broccoli, and Peppers
Convection Toaster Oven Broiler to 425°F (220°C) with the rack in the
position B. Line the baking tray with aluminum foil.
®
Using a Cuisinart food processor fitted with the 4mm slicing disc, slice the
Makes 6 to 8 servings
zucchini and onions. In a medium bowl, toss the sliced vegetables with
3 tablespoons (45 ml) of the olive oil and ¼ teaspoon (1 ml) each of the salt
and pepper. Arrange in a single layer on the prepared baking tray. Roast for
about 20 minutes, or until vegetables begin to brown and soften.
5
1
2
2
6
ounces (145 g) baby broccoli, about half a bunch, ends trimmed
teaspoon (5 ml) extra virgin olive oil, divided
tablespoons (30 ml) dry white wine
tablespoons (30 ml) chicken stock
ounces (170 g) Italian chicken sausage, fully cooked, cut into
½-inch (1.25 cm) rounds
red bell pepper, sliced
medium onion, sliced
garlic cloves, finely chopped
teaspoon (1 ml) sea or kosher salt
Reduce the temperature to 350°F (180°C) and move the rack to position A.
Remove the tart shell from the refrigerator. Using a fork, prick the dough
evenly all over but make sure not to go entirely through the dough. Line the
shell with parchment and weigh down with dried beans or rice. Bake in pre-
heated oven for about 20 minutes, or until the dough under the parchment
is no longer wet. Remove the beans/rice and parchment and sprinkle with
the Parmesan. Return to oven and continue baking until the shell is golden
brown, an additional 2 to 3 minutes. Reserve.
½
½
2
¼
¼
½
teaspoon (1 ml) freshly ground black pepper
pound (250 g) dried rigatoni pasta, cooked according to
11
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manufacturer’s instructions
cup (175 ml) ricotta
ounces (230 g) mozzarella, shredded
cup (50 ml) grated Parmesan (about 1 ounce [30 g])
Herb-Crusted Beef Tenderloin
¾
8
Makes 6 servings
¼
1½
½
½
3
2
1
1
½
3
pounds (750 g) trimmed beef tenderloin roast (preferably top cut)
teaspoon (2 ml) sea or kosher salt
teaspoon (2 ml) freshly ground black pepper
garlic cloves
sprig fresh thyme, stems discarded
sprig fresh rosemary, stem discarded
sprig fresh oregano, stem discarded
teaspoon (2 ml) dried tarragon
4 - 6 basil leaves, roughly torn
cooking spray
Bring a pot of salted water to a boil. Set up a large bowl filled with ice
water.
Add broccoli to boiling water and cover. Cook for about 4 to 6 minutes.
Plunge steamed broccoli into prepared ice water. Once cool, discard ice
water and cut broccoli into 1-inch (2.5 cm) pieces.
tablespoons (45 ml) extra virgin olive oil
tablespoons (30 ml) Dijon-style mustard
Preheat a large skillet over medium high heat; add oil. Once oil is hot and
shimmering, add the blanched broccoli. Sauté 2 to 3 minutes, and then add
the wine and stock. Raise temperature to high and sauté until liquids have
evaporated. Reserve.
2
®
Preheat Cuisinart Convection Toaster Oven Broiler to 375°F (190°C) on the
convection bake setting with rack in position A. Line baking tray with
aluminum foil.
®
Preheat Cuisinart Convection Toaster Oven Broiler to 400°F (200°C) on the
bake setting with the rack in position A. Line the baking tray with aluminum
foil.
Rinse the beef and pat dry with paper towels. Rub with ¼ teaspoon (1 ml)
each of the salt and pepper. Reserve.
Place the sausage, pepper, onion and garlic with a pinch each of the salt
and pepper on a baking tray. Roast in preheated oven for about 15 min-
utes, or until sausage and vegetables have browned. Reduce temperature
to 350°F (180°C).
®
In the bowl of a Cuisinart mini chopper or food processor, add the garlic,
herbs and the reserved salt and pepper. Process until well combined. With
the chopper/processor running, add the oil in a slow and steady stream.
Process until combined.
In a large mixing bowl, toss the broccoli, roasted sausage and vegetables,
and the remaining ingredients until well combined.
Rub the mustard on the tenderloin; evenly spread the herb/oil mixture on
top. Place beef on the prepared baking tray and roast for about 40 minutes,
or until the internal temperature reads 125°F (45°C). Let meat rest 10 to 15
minutes before slicing.
Lightly coat an eight-cup soufflé dish with nonstick cooking spray. Add the
pasta mixture. Bake in the preheated oven for about 30 to 35 minutes, or
until cheeses are hot and bubbling.
Nutritional information per serving:
Calories 390 (77% from fat) • carb. 2g • pro. 20g • fat 33g • sat. fat 12g • chol. 80mg
• sod. 350mg • calc. 18mg • fiber 0g
Nutritional information per serving (based on 8 servings):
Calories 260 (53% from fat) • carb. 14g • pro. 17g • fat 16g • sat. fat 7g • chol. 40mg
• sod. 383mg • calc. 341mg • fiber 1g
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Classic Roast Chicken
Broiled Pork Chops with
Hot Cherry Peppers
Makes 4 to 6 servings
1
1
½
1
1
2
1
3½ to 4 pounds (1.6 to 1.8 kg) chicken
teaspoon (5 ml) kosher salt
teaspoon (2 ml) freshly ground black pepper
lemon, halved
teaspoon (5 ml) extra virgin olive oil
teaspoons (10 ml) herbes de Provence or fines herbes
small bundle mixed fresh herbs (i.e. thyme, rosemary, parsley,
etc.)
Makes 4 servings
4
1
1
6
pork chops (1½-inch [3.75 cm] thick each)
teaspoon (5 ml) sea or kosher salt
teaspoon (5 ml) freshly ground black pepper
ounces (170 g) hot cherry peppers (about 4 to 6)
2 - 3 garlic cloves, smashed
medium onion, cut into ½-inch (1.25 cm) pieces
½
3
1
garlic cloves, smashed
medium onion, quartered
Rinse pork chops and pat dry with paper towels. Rub chops evenly with
salt and pepper. Lay the prepared chops on an aluminum foil-lined baking
tray; surround with the cherry peppers, garlic and onion.
®
Preheat Cuisinart Convection Toaster Oven Broiler to 375°F (190°C) on
convection bake with rack in position A. Line baking tray with aluminum
foil.
Set the rack on position B. Broil pork for about 12 minutes on each side, or
until the internal temperature of the meat registers at 145° to 150°F
(60° to 70°C).
Rinse chicken and pat dry inside and out with paper towels and place on a
cutting board. Sprinkle the salt and pepper all over chicken, including the
cavity. Squeeze the lemon juice all over the chicken and place the juiced
lemon in the cavity. Rub the olive oil on the chicken and sprinkle all over
with the dried herbs. Place the fresh herbs in the cavity and tie the legs
together with butcher’s twine.
Nutritional information per serving:
Calories 40 (17% from fat) • carb. 6g • pro. 2g • fat 1g • sat. fat 0g • chol. 5mg
• sod. 1400mg • calc. 10mg • fiber 0g
Roasted Sole with Artichokes and Capers
Place chicken on prepared baking pan and bake in preheated oven for
30 minutes. Turn heat down to 350°F (180°C) and continue to bake for an
additional 30 to 40 minutes, or until the internal temperature registers at
160°F (75°C) for the light meat and 170°F (80°C) for the dark meat.
Makes 4 servings
3½
2
3
¾
½
1
tablespoons (50 ml) fresh lemon juice, divided
medium artichokes, trimmed to the heart and cut into wedges
tablespoons (45 ml) extra virgin olive oil
teaspoon (3.75 ml) sea or kosher salt, divided
teaspoon (2 ml) freshly ground black pepper, divided
pound (500 g) fillet of sole, or other similar white fish
Let chicken rest for 15 minutes; carve and serve.
Nutritional information per serving (based on 6 servings):
Calories 590 (62% from fat) • carb. 5g • pro. 49g • fat 40g • sat. fat 11g • chol. 240mg
• sod. 540mg • calc. 57mg • fiber 1g
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2
tablespoons (30 ml) drained capers
1
3
cup (250 ml) lowfat buttermilk
tablespoons (45 ml) unsalted butter, for finishing
®
Preheat Cuisinart Convection Toaster Oven Broiler to 425°F (220°C) on
bake setting with rack in position B. Line baking tray with aluminum foil.
®
Preheat Cuisinart Convection Toaster Oven Broiler to 450°F (230°C) on the
convection bake setting with the rack in position A. Line baking pan with
parchment paper.
Add cold water and 2 tablespoons (30 ml) of the lemon juice to a small mix-
ing bowl. Add the artichokes and agitate in water. Drain and pat dry. Toss
with 2 tablespoons (30 ml) of oil and ¼ teaspoon (1 ml) each of the salt and
pepper. Place on the prepared baking tray and roast for about 20 minutes,
or until lightly browned.
Sift flours, cream of tartar and baking soda together. Place in the bowl of a
Cuisinart food processor. Add the sugar, salt and black pepper. Process
for about 5 seconds to combine. Add the 6 tablespoons (90 ml) of butter
and pulse until the mixture is crumb-like, about 6 to 8 pulses. Slowly add
the buttermilk and pulse 2 to 3 times.
®
While artichokes are roasting, rinse and pat dry the fish. Rub with the
remaining olive oil, salt, pepper and lemon juice. Once artichokes have
been roasted, place the seasoned fish on top of the artichokes; top with the
capers. Roast fish until it is just cooked through, about 15 minutes,
depending on the thickness of the fish.
Turn the dough out onto a lightly floured surface. Gently and carefully
knead 2 to 3 times to ensure the dough is fully mixed. Divide the dough into
8 equal pieces. Roll the dough, with floured hands, into a smooth ball.
Repeat with remaining pieces and place on the prepared pan, leaving one
inch between rolls.
Remove and serve immediately.
Nutritional information per serving:
Calories 290 (53% from fat) • carb. 10g • pro. 25g • fat 17g • sat. fat 3g • chol. 5mg
• sod. 660mg • calc. 74mg • fiber 5g
Bake in preheated oven for 10 to 12 minutes, or until golden brown.
Remove and brush liberally with the melted butter. Serve immediately.
Nutritional information per biscuit:
Calories 230 (50% from fat) • carb. 25g • pro. 4g • fat 13g • sat. fat 8g • chol. 35mg
• sod. 600mg • calc. 37mg • fiber 1g
Buttermilk Biscuits
Multigrain Rolls
Makes 8 biscuits
1½
½
2
cups (325 ml) unbleached, all-purpose flour
cup (125 ml) cake flour
teaspoons (10 ml) cream of tartar
teaspoons (7 ml) baking soda
Makes 15 rolls
2¼
12/
1
teaspoons (15 ml) active dry yeast
cups (400 ml) warm (105° to 110°F [40° to 43°C]) water
tablespoon (15 ml) molasses
3
1½
pinch granulated sugar
3½
1¾
1½
2
cups (875 ml) whole-wheat flour
cup (425 ml) bread flour, divided
tablespoons (25 ml) vital wheat gluten
teaspoons (10 ml) sea or kosher salt
tablespoons (30 ml) flax seed oil
1½
¼
6
teaspoons (7 ml) sea or kosher salt
teaspoon (1 ml) freshly ground black pepper
tablespoons (90 ml) unsalted butter, cold and cut into
¼-inch (0.6 cm) cubes
2
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3
1
tablespoons (45 ml) flax seeds
cup (250 ml) golden raisins
¾
¾
½
½
½
6
2
1
3
¼
teaspoon (3.75 ml) baking soda
teaspoon (3.75 ml) table salt
cup (125 ml) granulated sugar
teaspoon (2 ml) ground cinnamon
cup (125 ml) semisweet chocolate chips
tablespoons (90 ml) unsalted butter, room temperature
large eggs
teaspoon (5 ml) pure vanilla extract
medium very ripe bananas, mashed
cup (50 ml) sour cream
Dissolve the yeast in the water and molasses. Let stand 4 to 6 minutes, or
until mixture is foamy. Add the flours, vital wheat gluten, salt and oil to the
bowl of a Cuisinart Stand Mixer fitted with the dough hook. Mix on speed
3 to combine. With mixer on speed 1, slowly add the yeast mixture. Let
mixture come to a dough ball, add the flax seeds and raisins, and then
increase gradually to speed 3. Let dough knead about 8 minutes.
®
Place dough in a 1-gallon sealable plastic bag with the air squeezed out, or
in a bowl cover with plastic wrap. Let rise in a warm place until it has dou-
bled, about 45 to 60 minutes.
®
Lightly butter a 10-inch (25 cm) round baking pan. Divide the dough into 15
equal pieces, about 2¼ ounces (65 g) each. Roll into smooth rounds and
arrange in the prepared pan. Cover with plastic wrap and let rise until about
doubled, about 30 to 40 minutes.
Preheat the Cuisinart Convection Toaster Oven Broiler to 400°F (200°C) on
the bake setting with the rack in position B. Line the baking sheet with alu-
minum foil. Arrange the walnuts evenly on the prepared baking sheet; toast
for about 3 minutes, or until fragrant and lightly browned. Reserve. Reduce
the oven temperature to 350°F (180°C) on the convection bake setting with
the rack in position A.
®
Preheat the Cuisinart Convection Toaster Oven Broiler to 450°F (230°C) on
the convection bake setting with rack in position A.
Lightly coat a loaf pan with nonstick cooking spray. Reserve.
Place in preheated oven and bake until golden brown, about 20 to 25 min-
utes. Remove from pan and let cool on a rack for about 10 minutes for
serving.
In a small bowl, mix the flours, baking soda, salt, sugar, cinnamon, choco-
late chips and toasted walnuts; reserve.
Nutritional information per roll:
Calories 210 (13% from fat) • carb. 42g • pro. 7g • fat 4g • sat. fat 0g • chol. 0mg
• sod. 310mg • calc. 24mg • fiber 5g
Add the butter, eggs, vanilla, bananas and sour cream to the mixing bowl
®
of a Cuisinart Stand Mixer fitted with the flat paddle. Mix on speed 1,
gradually increasing to speed 4, for 20 seconds, or until completely com-
bined. Reduce the mixer to speed 1 and add the dry ingredients. Mix until
just combined. Pour batter into the prepared pan.
Whole-Wheat Banana
Chocolate Chip Bread
Bake in the preheated oven for about 50 to 55 minutes, or until a cake tes-
ter comes out clean.
Nutritional information per serving (based on 12 servings):
Calories 330 (41% from fat) • carb. 45g • pro. 6g • fat 16g • sat. fat 6g • chol. 50mg
• sod. 230mg • calc. 27mg • fiber 3g
Makes one 9 x 5 x 3-inch (23 x 12 x 6 cm) loaf
1
cup (250 ml) chopped walnuts
nonstick cooking spray
1
1
cup (250 ml) unbleached, all-purpose flour
cup (250 ml) whole-wheat flour
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Serve warm or at room temperature with vanilla ice cream, frozen yogurt, or
freshly whipped cream.
Apple, Cherry and Raisin Crisp
®
An old favourite with a twist.
* For ease in slicing, use the Cuisinart Food Processor fitted with the
4 mm slicing disc.
Makes 8 servings
Nutritional information per serving:
Calories 360 (23% from fat) • carb. 67g • pro. 5g • fat 10g • sat. fat 6g • chol. 25mg
• sod. 75mg • calc. 25mg • fiber 5g
1
cup (250 ml) rolled oats
½
3
1
¼
6
cup (125 ml) packed light brown sugar
cup (75 ml) unbleached, all-purpose flour
teaspoon (5 ml) ground cinnamon
teaspoon (1 ml) table salt
1
/
Lemon Squares
tablespoons (90 ml) unsalted butter, melted
Makes 16 servings
1½
pounds (750 g) apples, peeled, cored, quartered and cut into
1
/4-inch (0.6 cm) slices*
Crust:
1
tablespoon (15 ml) fresh lemon juice
cup (125 ml) dried cherries
cup (50 ml) raisins
cup (125 ml) granulated sugar
tablespoons (30 ml) honey
teaspoon (5 ml) pure vanilla extract
nonstick cooking spray
cup (125 ml) almonds
cup (250 ml) unbleached, all-purpose flour
cup (75 ml) confectioners’ sugar
teaspoon (2 ml) table salt
½
¼
½
2
½
1
1
/
3
½
1
1
teaspoon (5 ml) lemon zest
¼
cup (50 ml) unsalted butter, cold and cubed
®
Preheat the Cuisinart Convection Toaster Oven Broiler to 350ºF (180°C) on
the bake setting with the rack in position A. Lightly coat an 9-inch (23 cm)
square baking dish with cooking spray.
Lemon Filling:
5
large eggs
¾
½
½
1
cup (175 ml) granulated sugar
cup (125 ml) fresh lemon juice (about 3 lemons)
teaspoon (2 ml) pure vanilla extract
teaspoon (5 ml) lemon zest
In a medium bowl, combine the oats with the brown sugar, flour, cinnamon
and salt. Add the melted butter and stir until the mixture is evenly moist-
ened. Use your fingers to pinch the mixture into large crumbs; reserve.
½
½
¼
2
teaspoon (2 ml) baking powder
teaspoon (2 ml) table salt
cup (5 ml) unbleached, all purpose flour
tablespoons (30 ml) heavy cream
In a medium bowl, toss the sliced apples with the lemon juice, cherries, rai-
sins, granulated sugar, honey, and vanilla. Spoon the apple mixture evenly
into the prepared baking dish. Sprinkle evenly with the reserved crumb
mixture.
Bake in the preheated oven for 35 to 40 minutes, until the apples are ten-
der and the filling is bubbling. Let rest for 20 to 30 minutes before serving.
®
Preheat a Cuisinart Convection Toaster Oven Broiler to 400°F (200°C) on
the bake setting with the rack in position B. Line the baking pan with alumi-
16
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num foil. Spread the almonds on the prepared pan and toast for 2 to 3 min-
utes, or until fragrant and lightly browned. Cool to room temperature.
Reduce oven temperature to 350°F (180°C) and move the rack to position
A.
Caramel Walnut Tart with Raspberry
and Chocolate
Makes 16 servings
Coat a 9-inch (23 cm) baking pan with nonstick cooking spray; line with
2 pieces of parchment, leaving a 1 to 2-inch (2.5 to 5 cm) overhang on
each side. Reserve.
2½
½
1½
1
cups (625 ml) chopped walnuts
recipe pâte sucrée (page 19)
cups (375 ml) granulated sugar
cup (250 ml) water
®
Pulse cooled almonds in a Cuisinart Food Processor fitted with the metal
chopping blade until ground. Add flour, confectioners’ sugar, ½ teaspoon
(2 ml) salt and 1 teaspoon (5 ml) of lemon zest. Process for about 5 sec-
onds, or until mixture is completely combined. Add the cold, cubed butter
and pulse until mixture resembles coarse crumbs. Press into prepared bak-
ing pan. Bake in the preheated oven for about 16 to 18 minutes, or until
lightly browned. Remove and reserve. Reduce temperature to 300°F
(150°C).
3
tablespoons (45 ml) light corn syrup
pinch table salt
½
/
3
cup (125 ml) heavy cream
cup (25 ml) raspberry preserves, strained
ounces (60 g) bittersweet chocolate, chopped
1
2
While the crust is baking, add the eggs to a medium mixing bowl. Beat with
®
Preheat a Cuisinart Convection Toaster Oven Broiler to 400°F (200°C) on
the bake setting with the rack in position B. Line the baking pan with alumi-
num foil. Spread the walnuts on the prepared pan and toast for 4 to 5 min-
utes, or until fragrant and lightly browned. Cool to room temperature.
Reduce oven temperature to 350°F (180°C) on the convection bake setting
and move the rack to position A.
®
a Cuisinart hand mixer until lightened, about 30 seconds. Add the sugar
and beat until light and thickened, another 1 to 1½ minutes. Add the lemon
juice, vanilla and lemon zest and mix to incorporate. Add the baking pow-
der, salt, flour and heavy cream and mix until combined. Pour mixture on
top of the warm, prepared crust. Bake in the preheated oven for about 25
minutes, or until set.
Roll out the dough into a 10-inch (25 cm) disc that is about 1/ -inch (0.3 cm)
8
Dust with confectioners’ sugar before serving.
thick. Fit into an ungreased fluted tart pan. Chill in refrigerator for about 20
minutes. Using a fork, prick the dough evenly all over but make sure not to
go entirely through the dough. Line the shell with parchment and weigh
down with dried beans or rice. Bake in preheated oven for about 20 min-
utes, or until the dough underneath the parchment is no longer wet.
Remove the beans/rice and parchment and continue baking until the shell
is golden brown. Remove and reserve.
Nutritional information per square:
Calories 160 (40% from fat) • carb. 21g • pro. 4g • fat 7g • sat. fat 3g • chol. 75mg
• sod. 180mg • calc. 30mg • fiber 1g
While the shell is baking, add the sugar, water, corn syrup and salt to a
heavy-bottomed, medium saucepan. Wipe down with inside walls of the
pan with a wet pastry brush to be sure that there are no sugar granules or
water droplets in the pan – if the walls of the pan are not dry, it will hinder
the quality of the caramel.
17
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Cook the sugar mixture until it turns to an amber color. Once it achieves
that color, take off from heat and slowly stir in the cream (note: the mixture
will bubble quite a bit so it is important to do this step slowly and off the
heat). Then stir in the toasted walnuts.
Add the cold water to the yeast mixture. With the motor running, slowly
pour the liquid yeast mixture through the feed tube. Process until a dough
ball forms. Continue to let the machine run for an additional minute to
knead. Dough will be slightly sticky.
While caramel is cooking, spread the raspberry jam on the cooled tart shell.
Pour the caramel-walnut mixture on top of the raspberry layer.
Lightly dust a sealable plastic bag with flour. Dust dough with flour. Place
the dough into the floured bag; squeeze out all of the air and seal. Let rise
in a warm place for 45 minutes to 1 hour.
Place the chocolate in a bowl over a pot of simmering water. Once the
chocolate is almost fully melted, remove from heat and stir to cool to room
temperature. Drizzle chocolate over the caramel nut tart. Chill in refrigerator
for 3 hours, or over night.
Nutritional information per serving (based on 32 servings):
Calories 597 (19% from fat) • carb. 121g • pro. 18g • fat 10g • sat. fat 1g • chol. 0mg
• sod. 1070mg • calc. 4mg • fiber 17g
Nutritional information per serving:
Calories 330 (54% from fat) • carb. 35g • pro. 4g • fat 21g • sat. fat 6g • chol. 35mg
• sod. 55mg • calc. 25mg • fiber 2g
Pâte Brisée
This versatile dough can be used for sweet or savory treats.
Pizza Dough
Makes two 9-inch (23 cm) single-crust tarts/pies, or one double-crust pie
2
1
cups (500 ml) unbleached, all-purpose flour
teaspoon (5 ml) table salt
This dough freezes very well.
Makes three 12-inch (30 cm) pizzas
½
4
pound (250 g) unsalted butter, cold and cubed
tablespoons (60 ml) ice water
2¼
½
1
teaspoons (14 cm) active dry yeast
cup warm (105° to 110°F [40° to 43°C]) water
teaspoon (5 ml) granulated sugar
®
Place flour and salt in a Cuisinart Food Processor fitted with the chopping
blade. Process for 10 seconds. Add butter to work bowl and pulse until the
mixture resembles coarse crumbs. Pour in water, 1 tablespoon (15 ml) at a
time, and pulse until a dough forms. Note: you may not need to use all the
water. Form dough into 2 flat discs; wrap in plastic and refrigerate until
ready to use.
4
1½
1
cups (1 L) unbleached, all-purpose flour, plus more for dusting
teaspoons (7 ml) sea or kosher salt
tablespoon (15 ml) extra virgin olive oil
cup (250 ml) cold water
1
Nutritional information per serving (based on 24 servings):
Calories 39 (6% from fat) • carb. 8g • pro. 1g • fat 0g • sat. fat 0g • chol. 0mg
• sod. 98mg • calc. 2mg • fiber 0g
Dissolve the yeast and sugar in the warm water. Let stand 3 to 5 minutes,
or until the mixture gets foamy.
Place the flour, salt and olive oil in the work bowl of a Cuisinart® Food
Processor fitted with the dough blade. Pulse about 5 times to mix; scrape
down the sides of the bowl.
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Pâte Sucrée
Makes two 9-inch (23 cm) single-crust tarts
2
2
½
¾
2
cups (500 ml) unbleached, all-purpose flour
tablespoons (30 ml) granulated sugar
teaspoon (2 ml) table salt
cup (175 ml) unsalted butter, room temperature
large egg yolks
1
tablespoons (15 ml) ice water
½
teaspoon (2 ml) pure vanilla extract
®
Place flour, sugar and salt in a Cuisinart Food Processor fitted with the
chopping blade. Process for 10 seconds. Add butter to work bowl and pro-
cess until combined. With the machine running, add the yolks, one at a
time, and process until incorporated. Add the water and vanilla; pulse 3 to
5 times until combined.
Form dough into two flat discs. Wrap in plastic and refrigerate until ready to
use.
Nutritional information per serving (based on 32 servings):
Calories 70 (58% from fat) • carb. 6g • pro. 1g • fat 5g • sat. fat 3g • chol. 25mg
• sod. 35mg • calc. 1mg • fiber 0g
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To facilitate the speed and accuracy of your return, please enclose:
WARRANTY
-
-
-
-
-
$10.00 for shipping and handling of the product (cheque or money order)
Return address and phone number
3-YEAR LIMITED WARRANTY
We warrant that this Cuisinart product will be free of defects in material or work-
manship under normal home use for 3 years from the date of original purchase.
Description of the product defect
Product date code*/copy of original proof of purchase
Any other information pertinent to the product’s return
This warranty covers manufacturer’s defects including mechanical and electrical
defects. It does not cover damage from consumer abuse, unauthorized repairs or
modifications, theft, misuse, or damage due to transportation or environmental
conditions. Products with removed or altered identification numbers will not be
covered.
* Product date code can be found on the underside of the base of the product.
The product date code is a 4 or 5 digit number. Example, 90630 would designate
year, month & day (2009, June 30th).
This warranty is not available to retailers or other commercial purchasers or
owners.
If your Cuisinart product should prove to be defective within the warranty period,
we will repair it or replace it if necessary.
Note: We recommend you use a traceable, insured delivery service for added
protection. Cuisinart will not be held responsible for in-transit damage or for pack-
ages that are not delivered to us.
facilitate verification of the date of original purchase or keep your original receipt
for the duration of the limited warranty.
If the appliance should become defective within the warranty period, do not
return the appliance to the store. Please contact our Customer Service Centre:
To order replacement parts or accessories, call our Customer Service Centre at
1-800-472-7606.
Toll-free phone number:
Address:
1-800-472-7606
Cuisinart Canada
100 Conair Parkway
Woodbridge, Ont. L4H 0L2
Email:
consumer_Canada@conair.com
20
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Ice Cream
Makers
Cookware
Toasters
Blenders
Wafflemakers
Food
Processors
Cuisinart offers an extensive assortment of top quality products to make life in the
kitchen easier than ever. Try some of our other countertop appliances and
®
cookware, and Savor the Good Life .
©2009 Cuisinart
Cuisinart® is a registered trademark of Cuisinart
100 Conair Parkway,
Woodbridge, ON L4H 0L2
Consumer Call Centre E-mail:
Consumer_Canada@Conair.com
1-800-472-7606
Printed in China
Any other trademarks or service marks of third parties
referred to herein are the trademarks or service marks of
their respective owners.
09CC12245
IB-8099-CAN
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