Cuisinart Oven Central CBO-1000 Recipe Booklet

Instruction

Booklet

Reverse Side

Recipe Booklet

Cuisinart® Oven Central

™

CBO-1000

2

COOKING TIPS & HINTS

• Preheat the oven in the closed position
before cooking.

• Heating times may vary based on a
number of factors. The selected
temperature, the current temperature of
the oven, and the oven contents can all
affect heatup time.

• Always use caution when opening the
top cover during cooking.

•

We recommend you use long tongs when
adding and removing food from the hot
oven.

• An instant-read thermometer or a
probe-type thermometer is a handy tool
for checking the internal temperature of
cooked meats.

BROWN/SAUTE TIPS

• Brown and sauté as you would in a skillet
pan on the stove.

• Browning and sautéing generally only
require bottom heat.

• You can brown and sauté in either the
fixed bottom pan or the removable
baking pan. The fixed pan allows for
more direct heat, while the removable
baking pan allows for easier cleanup. If
you choose to use the removable baking
pan, we recommend you cook with the
oven lid closed for maximum heat
performance. Only open the lid to turn or
stir food.

• For even browning, it is important not to
crowd the oven. Foods should be
cooked in an even layer, so it is good to
cook foods in batches when necessary.

• Many recipes call for browning and
sautéing foods before roasting. Some
items produce more grease and fat than
is desired in the finished dish. Remove
any excess grease by carefully disposing
of it using potholders.

• When browning meats, any brown bits
that are left in the bottom of the pan can
be used to flavor the dish. Simply add a
small amount of liquid (like wine or broth)
to the pan and scrape up the browned
bits with a wooden spoon – leave in the

oven and incorporate into the dish or
sauce.

ROASTING TIPS

• Roasting generally requires both top and
bottom heat.

• To roast, we recommend you use the
Roast/Steam rack in the removable
baking pan.

• For smaller foods, use the rack in the
upper position; for larger foods, use the
rack in the lower position.

• Foods like meat and poultry benefit by
browning first on all sides before roasting
to caramelize the exterior and lock in
flavors.

• For easy food release, spray Roast/
Steam rack with nonstick cooking spray
before roasting.

STEAMING TIPS

• Steaming is one of the healthiest
methods of cooking, as the smallest
amount of nutrients are lost in the
cooking process.

• Steaming generally requires only bottom
heat.

• To steam, we recommend you use the
Roast/Steam rack in the removable
baking pan.

• For smaller foods, use the rack in the
upper position; for larger foods, use the
rack in the lower position.

• To steam, fill the oven with about 1 cup
of water unless otherwise indicated. You
can also use broths with aromatics such
as whole spices and citrus to impart a
subtle flavor on the steamed foods.

• When adding heavier foods to the Roast/
Steam rack, place them on the middle of
the rack and work your way to the edges.

3

BAKING TIPS

• Baking generally requires both top and
bottom heat.

• To bake, we recommend you use either
the removable baking pan or the
removable cupcake pan.

• When baking cakes, breads and
casseroles, lightly coat the pan with
butter, oil or nonstick cooking spray for
easy release.

• When baking cupcakes or muffins, line
each slot of the cupcake pan with
cupcake liners, or lightly coat the pan
with butter or nonstick cooking spray.

4

FOOD ITEM

COOKING

ASSEMBLY

AMOUNT

RECOMMENDED

TEMPER ATURE AND

TIME

PREPARATION

BAGELS

FUNCTION: Toast

ACCESSORY: Baking
Pan & Roast/
Steam Rack

RACK POSITION:
Upper

HEAT CONTROL:
Top and Bottom Heat

Up to 1
standard-sized
bagel, cut in half

Tem p: 450 º F

TIME: Light, 4 minutes
Medium, 5-7 minutes
Medium/Dark, 7-10
minutes

∙ Place bagel on rack (cut side
down), close the oven, and set to
recommended temperature
∙ Toast until desired doneness

BEEF

FUNCTION: Brown

ACCESSORY: Fixed
Bottom Pan or
Baking Pan

HEAT CONTROL:
Bottom Heat

1 cup of 2-inch
pieces of stew
meat

Tem p: 450ºF

TIME: 3 to 8 minutes
on each side,
depending on the type
and cut of meat and
desired doneness

∙ Preheat the oven in the closed
position
∙ Pour 1 teaspoon of oil in the pan
∙ Once oil is hot, place food on
pan, close, and brown until
desired doneness
∙ Turn meat periodically to brown
all sides

FUNCTION: Roast

ACCESSORY: Baking
Pan & Roast/
Steam Rack

RACK POSITION:
Lower

HEAT CONTROL:
Top and Bottom Heat

Up to 2 pounds

Tem p: 450 º F

TIME: 25 to 35 minutes
(internal temperature is
135-140 º F)

∙ Preheat the oven in the closed
position
∙ Once ready, place food on rack,
close the oven, and roast until
done

BREAD

FUNCTION: Toast

ACCESSORY: Baking
Pan & Roast/
Steam Rack

RACK POSITION:
Upper

HEAT CONTROL:
Top and Bottom Heat

Up to 2 slices

Tem p: 450 º F

TIME: Light, 4 minutes
Medium, 5-7 minutes
Medium/Dark, 7-10
minutes

∙ Place bread on rack, close the
oven, and set to recommended
temperature
∙ Toast until desired doneness

CAKE

FUNCTION: Bake

ACCESSORY:
Baking Pan

HEAT CONTROL:
Top and Bottom Heat

4 to 5 cups of
batter, or
prepare recipes
for 8-inch round
or square cakes

Tem p: 350ºF

TIME: 18 to 22
minutes, or until top
bounces back when
lightly pressed and
cake tester comes out
clean

∙ Lightly coat the pan with butter,
oil or nonstick cooking spray
∙ Preheat the oven in the closed
position
∙ Once ready, pour in batter, close
the oven, and bake until done

COOKING GUIDE

5

FOOD ITEM

COOKING

ASSEMBLY

AMOUNT

RECOMMENDED

TEMPER ATURE AND

TIME

PREPARATION

CHICKEN

FUNCTION: Brown

ACCESSORY: Fixed
Bottom Pan or
Baking Pan

HEAT CONTROL:
Bottom Heat

Up to 4 chicken
thighs, or 1 cup
of 2-inch pieces
of boneless
chicken pieces

Tem p: 450ºF

TIME: 3 to 8 minutes
on each side,
depending on the type
and cut of meat and
desired doneness

∙ Preheat the oven in the closed position
∙ Pour 1 teaspoon of oil in the pan
∙ Once oil is hot, place food on
pan, close, and brown until
desired doneness
∙ Turn meat periodically to brown
all sides

FUNCTION: Roast

ACCESSORY: Baking
Pan & Roast/
Steam Rack

RACK POSITION:
Lower

HEAT CONTROL:
Top and Bottom Heat

Up to 4 pieces
of chicken parts,
bone-in

Tem p: 425ºF

TIME: 25 to 35 minutes
(internal temperature is
165º F light; 175ºF dark

∙ Preheat the oven in the closed position
∙ Once ready, place food on rack, close
the oven, and roast until done

FUNCTION: Steam

ACCESSORY: Baking
Pan & Roast/
Steam Rack

RACK POSITION:
Upper

HEAT CONTROL:
Top and Bottom Heat

Up to 2 chicken
breasts

Tem p: 450ºF

TIME: 8 to 15 minutes,
depending on the size

∙ Pour 1 cup of water into the oven
∙ Preheat the oven in the closed position
∙ Once water is boiling, place food
on rack, close the oven, and
steam until done

CUPCAKES

FUNCTION: Bake

ACCESSORY:
Cupcake Pan

HEAT CONTROL:
Top and Bottom Heat

Prepare recipes
for 4 cupcakes
(1/2 cup of
batter per slot;
about 1/3 of a
standard 12-cup
recipe)

Tem p: 350 º F

TIME: 18 to 20
minutes, or until top

bounces back when
lightly pressed and
cake tester comes out
clean

∙ Line each slot with cupcake
liners, or lightly coat with butter
or nonstick cooking spray
∙ Preheat the oven in the closed position
∙ Once ready, fill each slot with bat ter,
close the oven, and bake until done

DINNER
ROLLS

FUNCTION: Bake

ACCESSORY:
Cupcake Pan or
Baking Pan

HEAT CONTROL:
Top and Bottom Heat

1/2 to 3/4 of one
refrigerated
package,
divided by 4

Tem p: 425ºF

TIME: 20 to 30
minutes, depending on
the amount and type
of dough

∙ Roll each serving into a ball and
place into one of the slots of the
pan
∙ Preheat the oven in the closed position
∙ Once ready, place food on pan, close
the oven, and bake until done

ALTERNATE COOKING METHOD:
∙ If using the Baking Pan, make up
to 8 rolls at a time and simply pull
apart while still warm after baking

6

FOOD ITEM

COOKING

ASSEMBLY

AMOUNT

RECOMMENDED

TEMPER ATURE AND

TIME

PREPARATION

DUMPLINGS

FUNCTION: Steam

ACCESSORY: Baking
Pan and Roast/
Steam Rack

RACK POSITION:
Upper

HEAT CONTROL:
Bottom Heat

6 to 10
dumplings,
depending on
their size (fresh
or frozen)

Tem p: 450ºF

TIME: 3 minutes for
fresh, 4 to 6 minutes
for frozen, depending
on their size

∙ Pour 1 cup of water into the oven
∙ Preheat the oven in the closed position
∙ Once water is boiling, place food
on rack using tongs, close the
oven, and steam until done

FOCCACIA

FUNCTION: Bake

ACCESSORY:
Baking Pan

HEAT CONTROL:
Top and Bottom Heat

3/4 to 1 pound
of dough

Tem p: 42 5ºF

TIME: 25 to 30
minutes, or until
golden brown

∙ Brush bread with oil and sprinkle
with desired seasonings
∙ Preheat the oven in the closed position
∙ Once ready, place food on pan, close
the oven, and bake until done

KEBABS

FUNCTION: Skewer

ACCESSORY:
Baking Pan &
Skewers

HEAT CONTROL:
Top and Bottom Heat

Up to 4 kebabs

Tem p: 450ºF

TIME: 10 to 20
minutes, depending on
the type of food

∙ Divide ingredients among the
skewers
∙ Preheat the oven in the closed position
∙ Once ready, fit in skewers, close the
oven, and cook until done

MUFFINS

FUNCTION: Bake

ACCESSORY:
Cupcake Pan

HEAT CONTROL:
Top and Bottom Heat

Prepare recipes
for 4 muffins
(1/2 cup of
batter each;
about 1/3 of a
standard 12-cup
recipe)

Tem p: 350 º F

TIME: 18 to 20
minutes, or until top

bounces back when
lightly pressed and
cake tester comes out
clean

∙ Line each slot with cupcake
liners, or lightly coat with butter
or nonstick cooking spray
∙ Preheat the oven in the closed position
∙ Once ready, fill each slot with bat ter,
close the oven, and bake until done

OPE N-FAC ED
SANDWICHES

FUNCTION:
Me l t / Toa s t

ACCESSORY: Baking
Pan & Roast/
Steam Rack

RACK POSITION:
upper (up to 1”
thick);
lower (1 to 2” thick)

HEAT CONTROL:
Top and Bottom Heat

Up to 2
sandwiches

Tem p: 450 º F

TIME: 8 to 10 minutes,
or until top is melted
and lightly browned

∙ Preheat the oven in the closed position
∙ Once ready, place sandwich(es) on
rack, close the oven, and melt/toast
until done

PANCAKES

FUNCTION: Griddle

ACCESSORY: Fixed
Bottom Pan or
Baking Pan

HEAT CONTROL:
Bottom Heat

Up to 4 silver­dollar pancakes

Tem p: 350 º F

TIME: 2 to 4 minutes
per side
(fixed bottom pan)

∙ Preheat the oven in the closed position
∙ Pour 1 teaspoon of butter in the
pan and melt, or lightly coat with
nonstick cooking spray
∙ Pour in batter, close, and cook
∙ Flip once to cook opposite side

PAS TA

FUNCTION: Bake

ACCESSORY:
Baking Pan

HEAT CONTROL:
Bottom Heat

Up to 1/2 pound
of pasta; mix
with desired
ingredients

Tem p: 325ºF

TIME: 25-35 minutes
until ingredients fully
warmed through

∙ Preheat the oven in the closed position
∙ Once ready, add in pasta and
ingredients, close the oven, and bake
until fully warm

7

FOOD ITEM

COOKING

ASSEMBLY

AMOUNT

RECOMMENDED

TEMPER ATURE AND

TIME

PREPARATION

PIZZA

FUNCTION:
Me l t / Toa s t

ACCESSORY: Baking
Pan & Roast/Steam
Rack

RACK POSITION:
Upper

HEAT CONTROL:
Top and Bottom Heat

Up to one 8”
diameter pizza,
fresh or frozen

Tem p: 450 º F

TIME: 15 minutes, or
until top is melted and
lightly browned

∙ Preheat the oven in the closed position
∙ Once ready, place pizza on rack, close
the oven, and melt/toast until done

PORK

FUNCTION: Roast

ACCESSORY: Baking
Pan & Roast/
Steam Rack

RACK POSITION:
Lower

HEAT CONTROL:
Top and Bottom Heat

Up to 2 pounds

Tem p: 450 º F

TIME: 45 to 50 minutes
(internal temperature is
140 -14 5F)

∙ Preheat the oven in the closed position
∙ Once ready, place food on rack, close
the oven, and roast until done

POTATO

FUNCTION: Bake

ACCESSORY: Baking
Pan & Roast/
Steam Rack

RACK POSITION:
Lower

HEAT CONTROL:
Top and Bottom Heat

Up to 2 potatoes

Tem p: 450 º F

TIME: Russet,
30 minutes
Sweet, 25 minutes

∙ Rub the potatoes with oil, salt and
pepper and prick with the tines
of a fork
∙ Preheat the oven in the closed position
∙ Once ready, place food on rack, close
the oven, and bake until done

FUNCTION: Roast

ACCESSORY: Baking
Pan & Roast/
Steam Rack

RACK POSITION:
Upper

HEAT CONTROL:
Top and Bottom Heat

2 cups of 2-inch
pieces; small
potatoes
quartered

Tem p: 450 º F

TIME: 15 to 20
minutes, depending on
size of pieces

∙ Toss the potatoes with oil, salt
and pepper and any other desired
seasonings
∙ Preheat the oven in the closed position
∙ Once ready, place food on rack, close
the oven, and bake until done

ALTERNATE COOKING METHOD:
∙ To roast potatoes without the
rack, cook directly in the baking
pan, tossing the potatoes every 5
minutes

SAUSAGE

FUNCTION: Brown

ACCESSORY: Fixed
Bottom Pan or
Baking Pan

HEAT CONTROL:
Bottom Heat

2 to 4 links; 1/2
inch moon slices
if sausage is
pre-cooked

Tem p: 400º F

TIME: 2 minutes per
side

∙ Preheat the oven in the closed position
∙ Once ready, place food on pan, and
brown until desired doneness
∙ Turn sausage to brown all sides

8

FOOD ITEM

COOKING

ASSEMBLY

AMOUNT

RECOMMENDED

TEMPER ATURE AND

TIME

PREPARATION

SEAFOOD

FUNCTION: Steam

ACCESSORY: Baking
Pan & Roast/
Steam Rack
RACK POSITION:
Upper
HEAT CONTROL:
Top and Bottom Heat

Up to 2 small
fish filets; 2
cups of raw
shrimp or
scallops

Tem p: 450 º F

TIME: 5 to 10 minutes,
depending on the type
and thickness of food

∙ Pour 1 cup of water into the oven
∙ Preheat the oven in the closed position
∙ Once water is boiling, place food
on rack, close the oven, and
steam until done

VE GETABL ES

FUNCTION: Sauté

ACCESSORY: Fixed
Bottom Pan or
Baking Pan
HEAT CONTROL:
Bottom Heat

Up to 2 cups of
vegetables

Tem p: 350ºF to 400º F

TIME: 2 to 6 minutes
(turning frequently),
depending on t ype of
vegetable

∙ Preheat the oven in the closed position
∙ Pour 1 teaspoon of oil in the pan
∙ Once oil is hot, place food on
pan, and sauté until desired
doneness

FUNCTION: Steam

ACCESSORY: Baking
Pan & Roast/
Steam Rack
RACK POSITION:
Upper
HEAT CONTROL:
Top and Bottom Heat

Up to 2 cups of
vegetables, no
smaller than
1-inch pieces

Tem p: 450 º F

TIME: Hard (e.g.
carrots), 6 -10 minutes

*All times depend on
desired doneness

Medium (e.g., broccoli),
5-8 minutes

Soft (e.g., zucchini),
2 minutes

∙ Pour 1 cup of water into the oven
∙ Preheat the oven in the closed position
∙ Once water is boiling, place food
on rack using long tongs, close
the oven, and steam until done

9

RECIPES

Griddle

Silver Dollar Pancakes ......................9

Brown/Sauté

Lemon Chicken with Rosemary ......10

Vegetable Fried Rice .......................10

Sautéed Broccoli Rabe ...................11

Bake

Carrot Cake with Cream Cheese

Frosting ...........................................11

Baked Pasta with Broccoli

and Peppers ....................................12

Jalapeño-Cheese Cornbread ..........12

Yellow Cupcakes with

Rich Chocolate Frosting ..................13

Cranberry Nut Muffins .....................14

Skewer

Chicken Satay .................................14

Steak & Vegetable Kebabs ..............15

Roast/Steam

Asian Style Steamed Snapper

with Soy Glaze ................................15

Morroccan-Spiced Cornish Hens

with Root Vegetables ......................16

Open-Face Reuben .........................16

Griddle

Silver Dollar Pancakes

Dusted with confectioners’ sugar and

served with fresh berries, these pancakes

make an elegant breakfast.

Makes about twelve 2-inch diameter
pancakes

1 large egg, room temperature
½ cup reduced fat milk
¼ teaspoon pure vanilla extract
½ cup unbleached, all-purpose

flour
½ tablespoon baking powder
½ tablespoon granulated sugar
¼ teaspoon table salt
1 tablespoon unsalted butter,

melted and cooled to room
temperature

1. Fit the Cuisinart® Oven Central™ with
baking pan if desired. Preheat to 350ºF
with the top element off.

2. Whisk the egg, milk and vanilla in
a small bowl to blend until smooth;
reserve.

3. Combine flour, baking powder,

sugar and salt in a medium bowl. Stir
with a whisk to blend. Add the egg/milk
mixture and stir until just blended. Stir
in the melted, cooled butter. Do not
over-mix or pancakes will be tough.

4. Once unit has preheated, fill a ¼ cup
measuring cup halfway and drop
batter evenly onto the hot pan. Cook
pancakes until bubbles form, about 2
to 3 minutes; flip and cook until done,
about 1 to 2 minutes longer.

5. As you finish each batch of pancakes,

keep them warm by placing them on
a baking sheet and in a traditional oven
set to low (200ºF). Repeat until all the
batter is used.

6. Transfer to warm plates to serve.

Nutritional information per serving (6 pancakes):

Calories: 200 (30% from fat) • carb. 28g • pro. 7g

• fat 7g • sat. fat 4g • chol. 20mg • sod. 441mg

• calc. 89mg • fiber 1g

10

Brown/Sauté

Lemon Chicken with

Rosemary

This dish is definitely for

the lemon lovers out there.

Makes 2 servings

4 bone-in chicken thighs with skin

(about 1 to 1½ pounds), trimmed of

excess visible fat
¾ teaspoon kosher salt, divided
¼ teaspoon freshly ground black

pepper
2 tablespoons unbleached, all-

purpose flour
1 teaspoon extra virgin olive oil
1 medium onion, halved and sliced
1 garlic clove, roughly chopped
1 fresh rosemary sprig
2 tablespoons fresh lemon juice
½ cup chicken broth, reduced-sodium
1 teaspoon lemon zest
4 thin lemon slices, about ½ lemon
chopped rosemary for garnish

1.

Fit the Cuisinart® Oven Central™ with the
baking pan if desired. Preheat to 450ºF with
both the top and bottom heating elements on.

2. Season the chicken thighs on both sides

with ½ teaspoon of salt and all of the
pepper. Dredge the chicken thighs in flour to
coat lightly. Heat the olive oil in the baking
pan; once hot, add chicken and brown on
both sides, about 4 to 6 minutes per side.
Remove and reserve.

3. Reduce heat to 350ºF. Sauté onion and

garlic for 4 to 6 minutes until softened.
Stir in the rosemary sprig and remaining
¼ teaspoon of salt. Add the lemon juice,
scraping up any brown bits that remain on
the cooking surface with a wooden spoon.
Add the chicken broth and lemon zest and
bring to a boil.

4. Nestle the browned chicken thighs in the

onion mixture. Place lemon slices on top of
the chicken. Reduce heat to 250ºF. Close
the oven and cook until thighs are very
tender, about 1 hour.

5. Garnish with rosemary; serve in shallow

bowls with rice or mashed potatoes.

Nutritional information per serving:

Calories: 237 (60% from fat) • carb. 6g • pro. 17g

• fat 16g • sat. fat 4g • chol. 79mg • sod. 440mg

• calc. 20mg • fiber 1g

Vegetable Fried Rice

A healthier version of the take-out favorite.

Makes 3 to 4 servings

1 tablespoon unsalted butter, divided
2 carrots, peeled and julienned (1-inch

thin strips)

1 cup snow peas, trimmed and cut

into 1-inch pieces
1 garlic clove, finely chopped
1 ½-inch piece fresh ginger, peeled

and finely chopped
2 cups cooked jasmine rice, chilled
1 large egg, lightly beaten
½ teaspoon rice vinegar
2 teaspoons sesame oil
1 teaspoon fish sauce
1½ teaspoons soy sauce, reduced

sodium
¼ cup thinly sliced scallions
pinch sea or kosher salt
1 tablespoon chopped fresh cilantro

1. Fit the Cuisinart

®

Oven Central™ with baking
pan if desired. Preheat to 350ºF with the top
element off.

2. Once pan is hot, add 1 teaspoon of butter,

swirling pan to cover the cooking surface
evenly. Add carrots, snow peas, garlic and
ginger. Sauté until bright and still crisp,
about 1½ to 2 minutes. Carefully remove
and reserve.

3. Add the remaining butter. Once melted, add

the rice; stir-fry, allowing rice to sit about 45
seconds between stirs, until rice has just
browned, about 3 to 5 minutes.

4. Push rice to one side of the pan. Add

egg and let it cover half of the pan, being
sure not to let it touch the rice. Cook egg,
breaking up with a spatula while cooking.
Once egg has cooked, mix with rice.

5. Turn off heat; stir in reserved vegetables and

the remaining ingredients. Taste and adjust
seasoning accordingly.

Nutritional information per serving

(based on 4 servings):

Calories: 249 (23% from fat) • carb. 43g • pro. 5g

• fat 6g • sat. fat 3g • chol. 54mg • sod. 214mg

• calc. 38mg • fiber 2g

11

Sautéed Broccoli Rabe

The Oven Central™ does a quick job of making

this broccoli rabe delicious and tender.

Makes 2 servings

3 ounces (1 link) cooked sweet Italian
sausage cut into ¼-inch slices
(optional)

2 to 3 teaspoons extra virgin olive oil
(depending on whether or not
sausage is being used)

4 garlic cloves, sliced

1

⁄ 8

teaspoon crushed red pepper

½ large bunch broccoli rabe
(approximately ½ pound), rinsed and
trimmed

¼ to ½ teaspoon kosher salt, or to taste
½ cup cooked garbanzo beans or

cannellini beans

1. Fit the Cuisinart® Oven Central™ with baking
pan if desired. Preheat to 400ºF with both
the top and lower elements on.

2. If using the sausage, put into the hot pan
and sauté until slightly crisp and warmed
through, about 5 minutes. Remove and
reserve.

3. Add oil (as much as needed depending
on whether or not oil is leftover from the
sausage. You will get about 1 teaspoon
of oil from the sausage) to the pan with
the garlic and crushed red pepper. Once
garlic begins to sizzle, stir constantly with
a wooden spoon. After about 3 minutes add
the broccoli rabe, ¼ teaspoon of salt and 1
tablespoon of water if the broccoli rabe is
dry; close oven lid.

4. Cook for about 6 to 10 minutes and then stir
in the beans and reserved sausage, if using.
Close and cook for an additional 5 minutes
before serving. Taste and adjust seasoning
if necessary (you may need additional salt if
you did not cook with the sausage).

Nutritional Information per serving:

Calories 217 (36% from fat) • carb. 22g • pro. 14g

• fat 9g • sat. fat 2g • chol. 13mg • sod. 843mg

• calc. 94mg • fiber 3g

Bake

Carrot Cake with

Cream Cheese Frosting

A perfectly baked cake will be frosted and

ready to serve in under one hour – finally, the

dessert can be left for the last minute!

Makes about 10 servings

(nonstick cooking spray)
¾ cups plus 2 tablespoons

unbleached, all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon sea or kosher salt
½ cup granulated sugar

½ cup packed light or dark brown
sugar

2 large eggs
½ cup plus 2 tablespoons vegetable oil

1 teaspoon pure vanilla extract
1 cup chopped walnuts

½ pound carrots, peeled and shredded

(about 1½ cups shredded)

Frosting:
4 ounces cream cheese, at room

temperature
2 ounces unsalted butter, softened

and at room temperature
1 ounce goat cheese, at room

temperature

1

⁄3

cup confectioners’ sugar
pinch sea or kosher salt
¼ teaspoon pure vanilla extract

1. Fit the Cuisinart® Oven Central™ with baking

pan. Preheat to 350ºF with both the top and
bottom heatng elements on. Lightly coat
the baking pan with nonstick cooking spray;
reserve.

2. Sift the flour, cinnamon, baking powder,

baking soda and salt together in a small
bowl.

3. In a separate bowl, whisk together sugars,

eggs, oil and vanilla until smooth. Stir in the
dry ingredients with the walnuts and carrots
until combined.

4. Pour into the prepared pan and carefully

place in the unit. Bake for about 20 to 25
minutes, or until a cake tester inserted in the

12

center of the cake comes out clean.
Cool in the pan. Prepare the frosting:

5. In a small mixing bowl, beat together the
cream cheese and butter until smooth. Add
the goat cheese and mix until homogenous.
Sift in the sugar, and then mix until
completely smooth. Stir in the salt and
vanilla until well mixed.

6. Once the cake has cooled, remove from pan
and spread the frosting evenly on top of the
cooled cake.

Nutritional information per serving:

Calories: 430 (63% from fat) • carb. 36g • pro. 6g

• fat 31g • sat. fat 8g • chol. 63mg • sod. 244mg

• calc. 36mg • fiber 2g

Baked Pasta with

Broccoli and Peppers

Not heavy, but definitely packed full of fla-

vor. We love the look of the gemelli, but any

short, hollow pasta shape will work.

Makes 6 to 8 servings

1 teaspoon extra virgin olive oil
2 garlic cloves, finely chopped
½ medium red onion, chopped
½ bell pepper, cut into ½-inch slices
½ teaspoon sea or kosher salt, divided
pinch freshly ground black pepper
4 ounces broccoli florets
1 cup water
½ pound dried gemelli, cooked al

dente

3 ounces soft goat cheese, at room

temperature

4 ounces Emmental (Swiss) or other

medium-soft cheese, shredded
2 tablespoons grated Parmesan
4 to 6 basil leaves, thinly sliced
nonstick cooking spray

1. Fit the Cuisinart® Oven Central™ with baking

pan to 400ºF with the top element off. Add
the garlic, red onion, pepper, ¼ teaspoon
of the salt and all of the black pepper.
Sauté until vegetables are softened, about
3 minutes. Remove and reserve in a large
mixing bowl. Carefully wipe surface of pan
dry.

2. Place the baking pan fitted with the cooking

rack to higher position in the unit with the
spokes facing down. Add the water and

close cover. When the water boils, place the
broccoli on the rack. Allow to steam for 2
to 3 minutes, or until crisp-tender. Carefully
remove broccoli and place in large mixing
bowl with the sautéed vegetables.

3. Carefully remove the rack, pour out the
water, and dry the baking pan; close cover
and reduce heat to 325ºF. Lightly coat the
pan with the nonstick cooking spray.

4. Add the remaining ingredients, including
the remaining salt, to the bowl with the
vegetables. Toss to combine and then
transfer to the prepared baking pan.

5. Once oven is ready, place the filled pan in
the oven. Bake 30 to 35 minutes, or until
ingredients are fully warmed through and
cheese is melted.

Nutritional information per serving

(based on 8 servings):

Calories : 276 (34% from fat) • carb. 31g • pro. 14g

• fat 10g • sat. fat 6g • chol. 25 mg • sod. 253 mg

• calc. 205 mg • fiber 2g

Jalapeño-Cheese

Cornbread

Cornbread with a spicy twist, it goes great

with a mildly spiced chili.

Makes 8 to 10 servings

nonstick cooking spray
½ cup yellow cornmeal
1 cup unbleached, all-purpose flour
¾ teaspoon sea or kosher salt
¾ teaspoon baking powder
¼ teaspoon baking soda
3 tablespoons granulated sugar
2 jalapeños, seeded and chopped

1

⁄3

cup corn kernels, fresh or frozen

(defrosting is not necessary)

1

⁄3

cup shredded Cheddar or pepper-

jack
1 large egg, at room temperature
1 cup buttermilk, at room temperature

2

⁄3

cup vegetable oil

1. Lightly coat the baking pan with nonstick

cooking spray.

2. Preheat the Cuisinart® Oven Central™ to

350ºF with the top and bottom heating
elements on.

3. Put the cornmeal, flour, salt, baking powder,

baking soda, and sugar in a medium-large

13

mixing bowl. Whisk to combine. Add the
chopped jalapeño, corn kernels and cheese.
Stir to combine. Reserve.

4. Mix the egg, buttermilk and oil together in a
measuring cup. Add to the dry ingredients
and stir until just combined – do not over­mix.

5. Pour batter into the prepared pan. Transfer
to the preheated unit, close cover and bake
for 16 to 20 minutes, or until a cake tester
inserted in the center comes out clean.

Nutritional information per serving

(based on 10 servings):

Calories: 235 (62% from fat) • carb. 19g • pro. 4g

• fat 17g • sat. fat 2g • chol. 23mg • sod. 235mg

• calc. 64mg • fiber 1g

Yellow Cupcakes with

Chocolate Frosting

These cupcakes are never a boring

combination. Our chocolate frosting makes

enough for two batches, just in case!

Makes 4 cupcakes

nonstick cooking spray
(if not using liners)

¾ cup cake flour
¾ teaspoon baking powder
¼ teaspoon fine sea or table salt

1

⁄3

cup granulated sugar

2 ounces unsalted butter, at room

temperature, cut into small cubes

¼ cup plain yogurt (whole or reduced
or nonfat variety will work)

1 large egg
½ teaspoon pure vanilla extract
½ recipe Rich Chocolate Frosting (see

recipe below)

1. Preheat the Cuisinart

®

Oven Central™ to
350ºF with both the top and bottom heating
elements on. Line the cupcake pan with
liners, or lightly coat with nonstick cooking
spray.

2. Sift the flour, baking powder, salt and
sugar into a mixing bowl. Add the butter.
Using a hand mixer fitted with the beater
attachments, mix until the butter is well
incorporated into the dry ingredients, giving
the mixture the look of wet sand.

3. In a small bowl or liquid measuring cup, mix
the remaining wet ingredients. Gradually

add to the dry ingredients and butter until
just combined – do not over-mix.

4. Transfer the thick batter to the prepared
cupcake pan and place in preheated unit.
Bake for 20 to 24 minutes, or until a cake
tester just comes out clean.

5. Allow to cool in the pan for about 10
minutes, then remove and let cupcakes fully
cool before frosting.

Nutritional information per serving

(1 cupcake with 1½ tablespoons frosting):

Calories: 427 (46% from fat) • carb. 56g • pro. 4g

• fat 23g • sat. fat 15g • chol. 95mg • sod. 252mg

• calc. 62mg • fiber 1g

Rich Chocolate Frosting

Makes ¾ cup (enough for 8 cupcakes)

2 ounces unsalted butter, at room

temperature, cut into cubes
½ cup sifted confectioners’ sugar
½ teaspoon pure vanilla extract
pinch sea or kosher salt
4 ounces semisweet chocolate

(

2

⁄3

cup chips), melted, reserved

warm
3 tablespoons sour cream or plain

yogurt, room temperature

1. Using an electric hand mixer fitted with

the beater attachments, mix the butter and
sugar in a small mixing bowl until creamy.

2. Mix in the vanilla and salt. Gradually

add the melted chocolate and mix until
incorporated. Add the sour cream or yogurt
and stir until homogenous.

3. For best results, use the frosting the same

day, before refrigerating. Otherwise, allow
frosting to come to room temperature before
using.

Nutritional information per serving (1½ tablespoons):

Calories: 153 (53% from fat) • carb. 17g • pro. 1g

• fat 10g • sat. fat 6g • chol. 16mg • sod. 17mg

• calc. 13mg • fiber 1g

14

Cranberry Nut Muffins

Perfect around the holidays. Have a batch

or two of these ready for your guests

for breakfast.

Makes 4 muffins

nonstick cooking spray
(if not using liners)

2

⁄3

cup unbleached, all-purpose flour
¼ teaspoon sea or kosher salt
½ teaspoon baking powder

1

⁄8

teaspoon baking soda
¼ teaspoon ground cinnamon
¼ cup packed light brown sugar
¼ cup dried cranberries
2 tablespoons chopped pecans or

walnuts
1 large egg, lightly beaten
¼ cup whole milk
¼ teaspoon pure vanilla extract
3 tablespoons unsalted butter, melted,

cooled to room temperature

1. Preheat the Cuisinart® Oven Central™ to

350ºF with both the top and bottom heating
elements on. Line the cupcake pan with
liners, or lightly coat with nonstick cooking
spray.

2. Put the flour, salt, baking powder, baking

soda, cinnamon and brown sugar into a
mixing bowl. Whisk to combine. Stir in the
cranberries and pecans. Reserve.

3. In a small bowl or liquid measuring cup, mix

the egg, milk, vanilla and butter. Add to the
dry ingredients, mixing until just combined –
do not over-mix or muffins will be dense.

4. Transfer the batter to the prepared cupcake

pan. Bake for 20 to 24 minutes, or until a
cake tester comes out clean and the tops of
the muffins spring back to the touch.

Nutritional information per muffin :

Calories: 263 (32% from fat) • carb. 35g • pro. 3g

• fat 10g • sat. fat 5g • chol. 63mg • sod. 207mg

• calc. 38mg • fiber 1g

Skewer

Chicken Satay

Served with a side of jasmine rice, these

chicken kebabs are irresistible.

Makes 2 servings (2 kebabs each)

1 stalk lemon grass, cut into ½-inch

pieces
1 garlic clove
1 small shallot, cut into 1-inch pieces
1-inch piece fresh ginger, peeled

and halved
¼ teaspoon fish sauce
2 tablespoons peanut oil
1 tablespoon natural peanut butter,

creamy or chunky
1 tablespoon packed dark brown

sugar
1 teaspoon ground coriander
¼ teaspoon sea or kosher salt
¾ pound chicken breast, cut into

twenty 1- to 2-inch pieces

1. Insert the metal chopping blade into a

Cuisinart® food processor or chopper.
Process the lemon grass, garlic, shallot
and ginger in the work bowl until finely
chopped. Add the remaining ingredients,
except for the chicken, and process until
fully combined. Transfer to a shallow baking
dish. The mixture will be very thick and
paste-like. Add the chicken pieces and toss
to fully coat. Cover and refrigerate for a
minimum of two hours and up to overnight.

2. Once chicken has marinated, preheat

the Cuisinart® Oven Central™, fitted with
the baking pan, to 450ºF. Thread the four
skewers with the marinated chicken. Fit
skewers into place as instructed on page 4
of the instruction booklet. Cover and cook
until fully cooked through, about 12 minutes.

3. Serve immediately over jasmine rice.

Nutritional information per serving

(based on 2 kebabs):

Calories: 392 (51% from fat) • carb. 13g • pro. 36g

• fat 23g • sat. fat 4g • chol. 100mg • sod. 817mg

• calc. 28mg • fiber 1g

15

Steak & Vegetable

Kebabs

Tangy meets sweet in these colorful kebabs.

Makes 2 servings

1 small zucchini, cut into 16 pieces,

about ½- to 1-inch pieces

1 small bell pepper, cut into 16 pieces,

about 1-inch pieces

½ medium red onion, cut into 16

pieces, about 1-inch chunks

¾ pound boneless beef sirloin pieces

(16 to 20 pieces), about 1 to 2 inches

each
½ tablespoon lemon juice
½ tablespoon red wine vinegar
¼ teaspoon freshly ground black

pepper
¾ teaspoon sea or kosher salt
pinch paprika
pinch cayenne
2 garlic cloves, crushed
2 tablespoons olive oil

1. Put all ingredients into a large mixing bowl.

Toss to fully combine. Cover and refrigerate
for a minimum of two to four hours.

2. Once ingredients have marinated, preheat

the Cuisinart

®

Oven Central™, fitted with
the baking pan, to 450ºF. Thread the four
skewers with the marinated vegetables
and steak, equally distributing the pieces
in a colorful manner. Fit skewers into place
as instructed on page 4 of the instruction
booklet. Cover and cook until fully cooked
through, about 12 to 16 minutes, or until
desired doneness is reached. Serve
immediately.

Nutritional information per serving :

Calories: 534 (70% from fat) • carb. 8g • pro. 34g

• fat 42g • sat. fat 14g • chol. 117mg • sod. 706mg

• calc. 50mg • fiber 2g

Roast/Steam

Asian-Style Steamed

Snapper with Soy Glaze

This fish is quick, healthy and easy. Thanks

to the flexibility of this little oven, we can

steam and roast at the same time – just be

sure the top element is on and you can get

a nice texture and color to the fish. If you

prefer to just steam it without browning a bit,

turn the top element off – the choice is yours!

Makes 2 servings

¾ cup chicken broth, reduced sodium
¼ cup soy sauce, reduced sodium
1-inch piece fresh ginger, peeled

and thinly sliced
pinch dried red pepper flakes
1 teaspoon light brown sugar
2 scallions, sliced, divided
2 red snapper fillets (about 4 to 6

ounces each), skin-on
pinch sea or kosher salt
pinch freshly ground black pepper
nonstick cooking spray
½ to 1 tablespoon chopped fresh cilantro,

for garnish

1. Put the broth, soy sauce, ginger, pepper
flakes, sugar and 1 sliced scallion into the
baking pan fitted into the Cuisinart

®

Oven
Central™ with both the top and lower
elements on to 400ºF.

2. While the broth is heating, season the
snapper with the salt and pepper. Lightly
coat the rack with nonstick cooking spray.

3. Once the liquid has come to a boil,
carefully open the unit and place the rack
inside of the pan, with the spokes facing
down. Put the seasoned fish on top of the
rack and close the unit.

4. Let fish cook until firm to the touch, about
8 to 10 minutes depending on the size of
the fish. Carefully remove the rack and fish
and set aside.

5. Allow liquid to continue to cook, with lid
open, until reduced by about half.

6. Pour reduced sauce into a shallow serving
bowl. Place fish on top and garnish with
reserved sliced scallion and chopped
cilantro.

Nutritional Information per serving:

Calories 156 (9% from fat) • carb. 9g • pro. 28g

• fat 2g • sat. fat 0g • chol. 42mg • sod. 1350mg

• calc 49mg • fiber 1g

16

Open-Face Reuben

Cuisinart® Oven Central™ puts up a good

fight with our take on this deli favorite.

Makes 2 sandwiches

2 slices rye bread
2 tablespoons Russian dressing
½ cup sauerkraut
4 ounces very thinly sliced corned

beef

3 ounces sliced Swiss cheese (about 4

slices)

1. Preheat the Cuisinart® Oven Central™, fitted
with the baking pan and roasting rack, to
450ºF.

2. Prepare sandwiches: place slices of bread
on a work surface. Spread each with 1
tablespoon of dressing. Top each evenly
with sauerkraut, beef and Swiss.

3. Place sandwiches on the rack of the
preheated unit. Close and let cook for 10
minutes, or until cheese is fully melted and
ingredients are warmed through.

4. Serve immediately with some crisp pickles.

Nutritional information per sandwich:

Calories: 456 (56% from fat) • carb. 24g • pro. 25g

• fat 28g • sat. fat 12g • chol. 94mg • sod. 1562mg

• calc. 410mg • fiber 4g

Moroccan-Spiced

Cornish Hens with

Root Vegetables

An impressive dinner on the table in

about 30 minutes, Cornish hens are flavorful,

especially with the Moroccan spices.

Makes 2 to 4 servings

2 Cornish hens (of equal weight)

Marinade:
¼ cup olive oil

½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon ground cardamom
1 teaspoon sea or kosher salt
pinch freshly ground black pepper
2 garlic cloves, crushed

8 to 10 ounces root vegetables, peeled and

cut into 2-inch pieces (sweet potato,

turnip, parsnip, etc.)
1 tablespoon olive oil
½ teaspoon sea or kosher salt
pinch freshly ground black pepper

1. Put the hens and the marinade ingredients

(¼ of olive oil through garlic) into a large
mixing bowl or re-sealable plastic bag.
Toss to coat fully and marinate, covered, in
refrigerator overnight.

2. When ready to cook, preheat the Cuisinart

®

Oven Central™, fitted with the baking pan
and roasting rack set in the lower position,
to 450°F. While unit is heating, toss the root
vegetables with the olive oil, salt and pepper
in a mixing bowl.

3. Put the hens, surrounded by the seasoned

vegetables, in the baking pan on top of the
rack. Bake for about 30 minutes, depending
on the size of the hens. They are done when
the internal temperature registers 160°F for
the light meat and 170°F for the dark meat.
Let the hens rest for 15 minutes; carve and
serve with the roasted vegetables.

Nutritional information per serving

(based on 4 servings):

Calories: 523 (71% from fat) • carb. 8g • pro. 30g

• fat 41g • sat. fat 9g • chol. 170mg • sod. 723mg

• calc. 42mg • fiber 2g

17