INSTRUCTION BOOKLET Recipe Booklet Reverse Side Cuisinart™ Brick Oven Premier BRK-300 For your safety and continued enjoyment of this product, always read the instruction book carefully before using. G IB-7610 brk300_ib(0.0).
IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed including the following: 1. Read all instructions before using the appliance. 2. Do not touch hot surfaces. Use handles. 3. To protect against electrical shock, do not place any part of the Cuisinart™ Brick Oven & Rotisserie in water or other liquid. See instructions for cleaning. 4. This appliance should not be used by or near children, or individuals with certain disabilities. 5.
FOR HOUSEHOLD USE ONLY 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.
PARTS AND FEATURES in relation to the heating element. The top rack 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. 8. Rotisserie Skewers and Rotisserie Fork The rotisserie skewers are used to secure the food and to place the food into position in the oven to rotate freely for the rotisserie function. 1 2 3 9.
evenly while it helps to make the crust light and crispy. It fits on the rack to slide in and out of the oven easily. BEFORE THE FIRST USE Place your oven on a flat surface. Before using your oven, move it two to four inches away from the wall and from any objects on the countertop. Do not use on heat-sensitive surface. 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.
is on. Tray will catch drips and more airflow will reach food. When using the baking tray in the bottom rack position, center it so air flows in back, as well as front of oven. BROILING The broiling function can be used for beef, chicken, pork, fish and more. It also can be used to top-brown casseroles and gratins. Use caution while broiling: Aluminum foil is not recommended for covering the broiling pan when broiling, because it will cover the holes in the drip tray.
5. Turn the chicken over and tie the string across the wings to hold the wings in place. Trim ends of string if necessary. Turning off the brick oven Turn the function dial to off. The indicator light will turn off. 5 CLEANING AND MAINTENANCE 6 6. Place the rotisserie skewer through the center of the roast or chicken. 7. Insert the rotisserie forks on either side of the roast or chicken and secure with the rotisserie screws to hold the roast or chicken firmly in place. 1.
Do not use the stone on an open flame. Allow the stone to cool before cleaning. To remove baked-on foods, scrape with a wooden or plastic spatula and rinse in warm water. Do not soak or clean in dishwasher or wash with detergent or soapy water; the stone may absorb the taste and smell of the detergent. Let the stone air-dry completely before your next use. Your baking stone will darken and retain some staining with continued use over time.
WARRANTY Limited Three-Year Warranty This warranty is available to consumers only. You are a consumer if you own a Cuisinart™ Brick Oven Premier that was purchased at retail for personal, family or household use. Except as otherwise required under applicable law, this warranty is not available to retailers or other commercial purchasers or owners.
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Instruction Booklet Reverse Side Cuisinart™ Brick Oven Premier brk300_recipe(1.0).
RECIPES Appetizers & Breads Entrées Banana Pecan Crumb Muffins.................... 3 Roasted Stuffed Peppers.......................... 14 Orange-Anise Scones................................. 3 Herb Roasted Chicken.............................. 15 Buttermilk Blueberry Crumb Cake.............. 4 Hoisin Glazed Cornish Hens..................... 15 Roasted Eggplant and Sweet Pepper Crostini........................................................ 4 Standing Rib Roast...................................
Banana Pecan Crumb Muffins These muffins are a great way to use over-ripe bananas.
about 20 minutes or until golden brown. To ensure even color, turn baking tray halfway through baking. Let cool before serving. *May substitute allspice if star anise is unavailable. Nutritional information per scone: Calories 278 (36% from fat) • carb. 39g • pro. 6g • fat 11g • sat. fat 7g • chol. 56mg • sod. 448mg • calc.
and pepper. Pour out onto prepared baking sheet. Bake for about 40 to 50 minutes, tossing vegetables every 10 to 15 minutes. Vegetables should be very soft and slightly browned. Once vegetables are done cooking toss with chopped basil in mixing bowl. Taste and adjust seasonings accordingly. Rub bread slices with remaining garlic clove and brush with remaining olive oil.
Place the water, butter, salt and sugar in a medium saucepan and set over medium heat. Once the mixture comes to a boil, remove from heat and stir in all of the flour. Return to the burner and raise the heat to mediumhigh. Using a wooden spoon, continuously stir the mixture until it dries out. You will know it is done when the dough leaves a thick hard film on the bottom of the pot. Remove from heat and put mixture into a medium-large mixing bowl.
Bake on the preheated baking stone for 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 (77% from fat) • carb. 11g • pro. 7g • fat 25g • sat. fat 8g • chol. 115mg • sod. 300mg • calc. 101mg • fiber 1g French Boule Makes 1 large round loaf, approximately 12 servings 2½ ⁄3 4 2 1 1 Popovers Pair this easy side dish with our Standing Rib Roast (page 16), using the roast’s fat drippings instead of butter.
Walnut Rosemary Bread with Raisins Makes 1 small round loaf, approximately 16 servings ½ teaspoon active dry yeast ½ cup + 2 tablespoons warm water (105°-110°F) 1¼ cups unbleached bread flour, plus more for dusting ½ cup whole wheat flour 2 tablespoons rye flour 1 teaspoon fine sea salt or table salt ½ teaspoon extra-virgin olive oil ¼ cup golden raisins, or any similar dried fruit ¼ cup chopped walnuts 1 tablespoon chopped fresh rosemary cornmeal for dusting Dissolve the yeast in the warm water.
bag. Squeeze the air out and seal the bag. Let rise in a warm place until it has doubled, about 1 to 2 hours. Put the dough on a lightly floured table and punch it down to release air. Let it rest 5 minutes. Stretch the dough into a large square. Place the raisins and walnuts on top and knead until fully incorporated, 2 to 4 minutes. Shape into a round loaf and place on a cornmeal-dusted baking sheet or peel. Cover lightly with oiled plastic wrap and allow to rise until doubled, about 30 to 40 minutes.
With the machine running, slowly pour the liquid through the feed tube. Process until a dough ball forms. Continue to let the machine run another minute to knead. Place the dough in a lightly floured sealable plastic bag. Let rise in a warm place until doubled in size, about 45 minutes to 1 hour. Preheat Cuisinart™ Brick Oven to 400°F on the convection bake or bake setting fitted with the baking stone on a rack in position A. Lightly coat the baking sheet with a nonstick cooking spray.
halved ½ cup fresh basil, torn into pieces 6 ounces fresh mozzarella, torn into pieces Preheat Cuisinart™ Brick Oven to 425°F on the convection bake or bake setting fitted with the baking stone on a rack in position A. Preheat stone for at least 30 minutes. Carefully transfer prepared pizza to the stone in the preheated brick oven (a pizza peel may be helpful). Bake for about 20 minutes, until the dough is nicely browned and the cheese is completely melted. Remove the pizza from the oven.
Nutritional information per serving: Calories 286 (53% from fat) • carb. 17g • pro. 16g • fat 17g • sat. fat 9g • chol. 51mg • sod. 434 mg • calc.
about 20 minutes, until crust is nicely browned and cheese has fully melted on top. Carefully, remove the pizza from the oven. Cut into slices and serve immediately. Nutritional information per serving: Calories 161 (41% from fat) • carb. 18g • pro. 7g • fat 7g • sat. fat 2g • chol. 11mg • sod. 155mg • calc.
¾ 1 1 ½ pound butternut squash, peeled pound Yukon Gold potatoes teaspoon kosher salt teaspoon freshly ground pepper Roasted Stuffed Peppers Makes 4 servings Lightly coat a Cuisinart® 9½-inch (1¼ quart) Open Oval Baker with cooking spray. Place the baking tray lined with aluminum foil on a rack in position A. Preheat the Cuisinart™ Brick Oven to 350°F on the bake setting. Place the heavy cream, crushed garlic, and rosemary branch in a small saucepan.
Return to brick oven and broil for 10 minutes, or until feta has browned slightly. convection bake or bake setting with a rack in position A. Serve immediately. Place prepared chicken on baking sheet lined with parchment paper. Roast for 1 hour 15 minutes to 1 hour 25 minutes in preheated oven, until the juices run clear when the thigh is pierced. Nutritional information per serving: Calories 432 (52% from fat) • carb. 36g • pro. 17g • fat 25g • sat. fat 14g • chol. 76mg • sod. 1548mg • calc.
convection bake or bake setting with a rack in position A. Place hens on the baking tray lined with parchment paper or aluminum foil. Roast for 35 to 45 minutes until juices run clear when thigh is pierced with the tip of a knife. Serve with steamed rice. Nutritional information per serving ( based on 4 servings): Calories 408 (35% from fat) • carb. 7g • pro. 57g • fat 16g • sat. fat 4g • chol. 178mg • sod. 776mg • calc. 37mg Standing Rib Roast This dish is a real treat.
until finely chopped. Add the rosemary and thyme. Turn machine on for about 30 to 45 seconds until the herbs are finely chopped. Add the garlic purée, salt, pepper, and panko and pulse so that ingredients are incorporated. With the machine running, add the olive oil in a slow stream so that crumb mixture is moistened and comes together somewhat. Reserve. Apply an even coating of Dijon mustard all over the meat of the lamb.
1 1 2 teaspoon kosher salt teaspoon freshly ground pepper tablespoons extra virgin olive oil Dissolve salt and sugar with the water in a large mixing bowl that will fit into your refrigerator. Submerge the roast in the brine solution and refrigerate up to 4 hours. While roast is soaking, prepare the marinade. Place the metal chopping blade into the Cuisinart® food processor. With the machine running, drop the cloves of garlic through the feed tube and run until finely chopped.
Pâte Sucrée Use any leftovers of this sweet dough for simple cookies. Just roll and cut into your favorite shapes.
½ pound unsalted butter, cold and cubed 4 tablespoons ice water 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 at a time, and pulse until a dough is just forms. Form dough into 2 flat discs; wrap in plastic and refrigerate until ready to use. ® In a large bowl, toss the apples, lemon juice, vanilla, and sugar together.
In a heat-proof bowl over a pot of simmering water, melt the chocolate and butter. Keep warm; reserve. In a large bowl, mix the egg yolks and ¾ cup of sugar, using a Cuisinart® Hand Mixer fitted with the whisk attachment, until pale and thickened. Whisk in the cooled chocolate mixture. Reserve. Wash and dry the whisk attachment well and whip all of the egg whites, water and salt until foamy, about 1 to 2 minutes. Slowly add the remaining sugar and whip to a medium-stiff peak, about 3 to 4 minutes.
©2007 Cuisinart Cuisinart® is a registered trademark of Cuisinart 150 Milford Road East Windsor, NJ 08520 Printed in China 07CU26158 Any trademarks or service marks of third parties used herein are the trademarks or service marks of their respective owners. 22 brk300_recipe(0.0).
Version No.: IB-7610 Fold Size: 140MMX216MM (32PP) Material: Cover: 157GSM MATT ARTPAPER Inside: 120GSM GLOSS ARTPAPER Coating: GLOSS VARNISHING IN COVER Color (Cover): 4C(CMYK)+1C(BK) (Inside): 1C(BK)+1C(BK) Date: APR-27-2007 Co-ordinator : Astor Hugo Description: BRK300 IB-7610(1,0) BOOK Hugo Code: GEW0577IB-1-1 Operator : FEN Cyan brk300_recipe(0.0).
