INSTRUCTION CTION AND RECIPE BOOKLET Deluxe Convection Toaster Oven Broiler TOB-135C
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.
BAGEL Turning off the toaster oven broiler: Any cooking cycle can be stopped by pressing the Start/Stop button at any time. This will stop the heating cycle. For best bagel results, place your bagels on the oven rack with the cut side 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.
For very fresh bread, thickly sliced bread or whole wheat bread, use a darker setting than normal. Dense, moist bread may also require a darker setting. Start Baking Press Start/Stop to start heating the oven. The display will read PREHEATING. When the oven reaches the set temperature, it will beep and display will read READY. Place food in oven. The timer will begin counting down. When it reaches zero, the oven will beep and heating elements will turn off.
Setting Time To set Keep Warm time, press the Timer button. The 30-minute (0:30) preset time will start flashing. Turn the Selector dial to set timer for times from 1 minute to 2 hours. To use the preset time, simply press Start/Stop. To Convection Bake, first select Bake and set the oven Temp and Timer. Then press the Conv button. Press Start/Stop to start the oven. You may turn off the convection fan at any time by pressing the Conv button again. As with regular Bake, the oven will begin counting down.
NOTES hot sudsy water with nonabrasive cleaners. Never operate the oven without the crumb tray in place. Increasing or Reducing Cooking Time Mid-Cycle 5. Wire rack, baking pan and crumb tray should be hand-washed in hot sudsy water or use a nylon scouring pad or nylon brush. In Bake, Broil, Reheat, and Keep Warm modes you can change selected cooking time during the heating cycle by simply pushing the Timer button. When the displayed time begins to flash, turn the Selector dial to choose new time.
RECIPE BOOKLET
CONTENTS Banana Pecan Crumb Muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Lemon-Thyme Scones . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Spicy Baked Eggs in Tomato Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Broccoli Rabe and Sausage Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Baked Pasta with Veggies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
2. Combine the ingredients for the crumb topping in a small bowl and mash with a fork or clean hand, until the butter is evenly distributed. Set aside. 1. Preheat oven on Convection Bake at 375°F (190 C) with the rack in the middle position. Line the baking tray with parchment paper; reserve. 3. For the muffin batter, put the flour, baking powder, salt and cinnamon in a small bowl and stir to combine. 2.
¼ 1 ¼ 6 6 6 cup (50 ml) dry white wine can (28 ounces) (794 g) whole peeled plum tomatoes with juices, roughly chopped cup (50 ml) heavy cream 1-inch (2.5 cm) thick slices ciabatta bread tablespoons (90 ml) grated Pecorino Romano large eggs, room temperature Nutritional information per serving: Calories 241 (56% from fat) • carb. 13g • pro. 11g • fat 15g • sat. fat 6g • chol. 204mg • sod. 682mg • calc.
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.
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. 1. Lightly coat a 9-inch (23 cm) square or round baking pan with cooking spray; reserve. 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 (160 C) with the rack in the lower position. 6.
Stuffed Pork Chops with Green Chiles, Apples and Sage 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. This sweet and savoury stuffing blend is a perfect complement to grilled pork chops. 4. Before cooking, cut a pocket into the long side of the pork chop that runs just about the full length and width of the chop without cutting through to the other side.
Classic Herb-Roasted Chicken Rosemary Garlic Lamb Chops A combination of dried and fresh herbs dress up this classic bird. The simple marinade makes these chops tender and flavourful! Makes 4 to 6 servings Makes 3 to 6 servings 1 1 1 1 1 1 1 1 1 2 tablespoon (15 ml) olive oil teaspoon (5 ml) dried basil teaspoon (5 ml) dried thyme tablespoon (15 ml) chopped fresh rosemary teaspoon (5 ml) kosher salt teaspoon (5 ml) freshly ground black pepper lemon, halved whole chicken (3½ to 4 pounds) (1.6 kg-1.
Cod with Artichokes and Cherry Tomatoes Spanakopita Tangy capers, earthy artichokes and sweet cherry tomatoes brighten the flavour of this mild whitefish. Paired with a big Greek salad and a glass of white wine, this is a perfect evening meal.
Twice-Baked Potatoes 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. 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. 2.
Garlic Bread 5. Arrange the potatoes on the prepared tray and bake for 30 to 35 minutes, until potatoes are warmed throughout and golden on top. The garlic butter creates a very rich and decadent bread – ideal for pasta night. Note: Potatoes may be prepared a day ahead through step 4. Cover and refrigerate. Bring to room temperature before baking. Makes 12 servings Nutritional information per potato: Calories 278 (38% from fat) • carb. 38g • pro. 5g • fat 12g • sat. fat 7g • chol. 28mg • sod.
Buttery Dinner Rolls 4. Lightly butter a 9-inch (23 cm) round baking pan. Punch down the dough and divide into 12 equal pieces (about 1½ to 1¾ ounces (43 to 50 g) 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 1 3 1¾ 3 3 ¾ 1 5.
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 (5 ml) of salt in the work bowl of a Cuisinart® Food Processor fitted with the dough or chopping blade; process 10 seconds to combine.
Strawberry Shortcakes Chocolate Chip and Cherry Bread Pudding With a few tweaks, our flaky biscuit recipe does double duty as the base for this classic dessert. 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.
Nutritional information per brownie: Calories 249 (54% from fat) • carb. 28g • pro. 3g • fat 16g • sat. fat 10g • chol. 57mg • sod. 120mg • calc.
WARRANTY Toll-free phone number: Limited Three-Year Warranty 1-800-472-7606 We warrant that this Cuisinart product will be free of defects in materials or workmanship under normal home use for 3 years from the date of original purchase. 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.
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