Cuisinart RTO-20, RTO-20C User Manual

INSTRUCTION AND

RECIPE BOOKLET

Cuisinart®Retro Toaster Oven Broiler RTO-20

CONTENTS

Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . 1

Special Cord Set Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . 2

Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . 2

Features and Benefits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . 3

General Guidelines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . 4

Use and Care

Broil . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . 4

Bake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . 4

Toast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . 4

Cleaning and Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . 5

Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . 5

Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . 15

IMPORTANT SAFEGUARDS

When using an electrical appliance, basic safety precautions should always
be followed, including the following:

1. Read all instructions.

2. Do not touch hot surfaces. Use handles.

3. To protect against electrical shock, do not place any part of the toaster
oven broiler in water or other liquid. See instructions for cleaning.

4. This appliance should not be used by or near children.

5. UNPLUG FROM OUTLET WHEN NOT IN USE AND BEFORE
CLEANING. Allow to cool before cleaning or handling.

6. Do not operate any appliance with a damaged cord or plug or after the
appliance has malfunctioned or has been dropped or damaged in any way
or is not operating properly. Return the toaster oven broiler to the nearest
Cuisinart Repair Center for examination, repair or mechanical
or electrical adjustment.

7. The use of accessory attachments not recommended by Cuisinart may
cause injury.

8. Do not use outdoors.

9. Do not let cord hang over the edge of the table or countertop where
it could be pulled on inadvertently by children or pets, or touch hot
surfaces, which could damage the cord.

10. Do not place toaster oven broiler on or near a hot gas or electric burner or
in a heated oven.

11. Do not use this toaster oven broiler for anything other than its
intended purpose.

12. Extreme caution should be exercised when using containers constructed
of materials other than metal or glass in the toaster oven broiler.

13. To avoid burns, use extreme caution when removing tray or disposing
of hot grease.

1

14. When not in use, always unplug the unit. Do not store any materials
other than manufacturer’s recommended accessories in this oven.

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 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. A fire may occur if the toaster oven broiler is covered or touching
flammable materials such as curtains, draperies, and walls, when in oper­ation. Do not store any items on top of the appliance when in operation.
Do not operate under wall cabinets.

19. Do not clean with metal scouring pads. Pieces can break off the pad and
touch electrical parts, involving a risk of electric shock.

20. Do not attempt to dislodge food when the toaster oven broiler is plugged
into electrical outlet.

21. Warning: To avoid possibility of fire, NEVER leave toaster oven broiler
unattended during use.

22. Use recommended temperature settings for baking and roasting.

23. Do not rest cooking utensils or baking dishes on glass door.

24. Slide the function dial to the off position to turn off toaster oven broiler.

SAVE THESE INSTRUCTIONS

Please read and keep these instructions handy. These instructions will
help you to use your Cuisinart
that you will achieve consistent, professional results.

®

Toaster Oven Broiler to its fullest so

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.

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.

FOR HOUSEHOLD USE ONLY
NOT INTENDED

FOR COMMERCIAL USE

INTRODUCTION

You'll wonder how you ever did without your new Cuisinart®Retro Toaster
Oven Broiler. This compact countertop oven takes up minimum space, but is
big enough to handle a variety of everyday toasting and “oven” tasks. Simple
slide controls and a lift-up door make this toaster oven so simple to work with,
you may find yourself using it more often than you ever thought you would!

2

FEATURES AND BENEFITS

1. Temperature Slide

Select desired temperature for the “Baking” or “Broiling” function.

2. Function Slide

Select cooking method – Bake, Broil or Toast.

3. Toast Shade Slide

Select the desired toast shade – Light, Medium or Dark.

4. Toasting Start/Cancel Paddle

Push the "Start/Cancel" paddle to start toasting function.
Push paddle to stop toasting in mid-cycle and shut off oven.

5. Open Paddle

Push to open door and advance rack. Door will remain in open
position when lifted slightly.

6. Close Bar

Push down to close.

7. Oven On Indicator

Indicator light will remain lit when oven is in use.

8. Oven Rack (not shown)

Has one position with automatic rack advance. Rack will come
out slightly when door is open.

9. Slide-out Crumb Tray (not shown)

Slides out from bottom of the toaster oven broiler
for easy cleaning.

10. Cord Storage (not shown)

Takes up excess cord and keeps countertop neat.

11. Easy-Clean Interior

The sides of the oven are coated, providing an easy-to-clean surface.

12. Baking/Broiling Pan

A baking/broiling pan is included for your convenience. The broiling pan’s
drip tray has two positions to accommodate a variety of meats, poultry,
and fish for broiling.

11

10

6

2

3

4

5

7

1

9

8

Broiling Pan and Drip Tray

12

3

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 or

from any objects on the countertop. Do not use on heat-sensitive surface.

DO NOT STORE OBJECTS ON THE TOP OF THE OVEN. IF YOU DO,
REMOVE ALL OBJECTS BEFORE YOU TURN ON YOUR OVEN. THE
EXTERIOR WALLS GET VERY HOT WHEN IN USE. KEEP OUT OF
REACH OF CHILDREN.

GENERAL GUIDELINES

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.

Broiling: Broiling function can be used for beef, chicken, pork, fish and more.
Caution: Aluminum foil is not recommended for covering the drip tray. Foil is

extremely dangerous when broiling fatty foods. Grease will accumulate and
may catch fire. The use of foil is not recommended, but if foil is used to cover
broiling pan, be sure foil is tucked neatly around the pan and does not touch
the walls or heating rods. Never cover crumb tray.

Turning off the toaster oven broiler: Slide the function dial to off. The
indicator will turn off.

USE AND CARE

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.

Broil
Note: When broiling, add approximately

broiling pan to reduce sizzling and splattering. Place the drip tray in the
broiling pan.

To broil, set temperature and function slides to broil. Preheat oven for five
minutes with door closed. After the five-minute preheat period, place the
broiling pan in the oven.

Note: Never use glass oven dishes to broil.
To stop broil operation, slide the function dial to off position.

Bake

To bake, set temperature slide to the desired temperature and move function
slide to bake position. The oven indicator light will turn on. Preheat oven for
five to ten minutes (time will vary depending on desired temperature); then
begin to bake.

Toast

If toasting two items, center them in the middle of the rack. Four items should
be evenly spaced – two in front, two in back.

Browning Selection

Set function slide to toast. Move toast shade slide to desired browning set­ting. Press “Start/Cancel” paddle to begin toasting.

Stop Toasting

When the toasting cycle is finished, the oven will beep 5 times and turn off.
If you wish to stop the toasting cycle before it is finished, simply press the
“Start/Cancel” paddle. The toaster oven broiler will cancel your toast cycle.

1

⁄4 cup water to the bottom of the

4

CLEANING AND MAINTENANCE

RECIPES

Always allow the oven to cool completely before cleaning.

1. Always unplug the oven from the electrical outlet.

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.

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.

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. Wire rack, broiling pan and drip tray are dishwasher-safe. If heavily soiled,
soak in hot sudsy water or use a nylon scouring pad or nylon brush.

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.

All of our recipes have been tested in our kitchen and specially developed to
work in the Cuisinart
recipes are just a sampling of what the Cuisinart

®

Retro Toaster Oven Broiler. These mouth-watering

®

Retro Toaster Oven

Broiler can do.

Makes 6 regular muffins

1

1

⁄2 teaspoons + 3 tablespoons granulated sugar

1

⁄2 teaspoon ground cinnamon

1 cup unbleached all-purpose flour

1

1

⁄4 teaspoons baking powder

1

⁄4 teaspoon baking soda

1

⁄8 teaspoon salt

1 large egg

1

⁄4 cup lowfat milk

2 tablespoons plain lowfat yogurt

1

⁄4 teaspoon vanilla extract

4 teaspoons jam or marmalade (not jelly)

Preheat toaster oven to 375°F. Combine 1
with cinnamon and reserve. Coat a 6-cup regular muffin tin with cooking
spray.

Place flour, 3 tablespoons granulated sugar, baking powder, baking soda,
and salt in a medium bowl. Stir to blend. Place egg in a small bowl and stir
until smooth. Add milk and yogurt to beaten egg and stir until smooth, then
stir in vanilla. Add the liquid mixture to the dry ingredients and whisk until
just smooth – do not overmix – the muffins could become tough and rub­bery. Divide the batter evenly among the prepared muffin cups. Top each in
the center with about
the sugar/cinnamon mixture.

Jammy Muffins

Get your ingredients all ready to mix the night before – combine dry

ingredients and cover; combine egg, milk, yogurt and vanilla; cover and

refrigerate. In the morning mix and bake for fresh warm muffins.

cooking spray

1

⁄2 teaspoons granulated sugar

3

⁄4 teaspoon jam or marmalade. Sprinkle muffins with

Bake in toaster oven for 18 to 20 minutes, rotating the muffin tin after about
9 minutes of baking.

5

Turn out onto a rack and cool for 5 to 10 minutes (the jam will be hot
enough to burn) or completely before serving.

Nutritional information per muffin:

Calories 138 (9% from fat) • carb. 28g • pro. 4g • fat 1g

• sat. fat 0g • chol. 36mg • sod. 196mg • calc. 46mg • fiber 1g

Loosen sides of bread if necessary and turn out onto a wire rack to cool.
Bread is best when allowed to cool completely before slicing. Wrap tightly
in plastic wrap when cool.

Nutritional information per serving:

Calories 114 (45% from fat) • carb. 13g • pro. 2g • fat 5g

• sat. fat 2g • chol. 24mg • sod. 104mg • calc. 9mg • fiber 1g

Applesauce Cranberry Nut Bread

Makes one loaf, 7

cooking spray
1 cup unbleached all-purpose flour
1 teaspoon baking soda

1

⁄2 teaspoon ground cinnamon

1

⁄4 teaspoon ground ginger

pinch freshly grated nutmeg

1

⁄8 teaspoon salt

1

⁄3 cup dried cranberries

1

⁄3 cup chopped walnuts or pecans

1

⁄4 cup unsalted butter, at room temperature

2 tablespoons firmly packed brown sugar
2 tablespoons granulated sugar
1 large egg

3

⁄4 cup unsweetened applesauce

1

⁄2 teaspoon vanilla extract

Preheat toaster oven to 350°F. Coat a 7
with cooking spray. Place flour, baking soda, cinnamon, ginger, nutmeg,
salt, dried cranberries, and nuts in a medium bowl and stir; reserve.

Place butter and both sugars in a medium bowl and beat until light and
well-creamed (using a hand mixer or whisk). Add the egg and beat until
smooth. Add applesauce and vanilla and beat until smooth. Add dry
mixture and stir until completely blended. Pour batter into prepared loaf
pan. Bake for 35 to 40 minutes, until bread is deep golden and cake tester
comes out clean when inserted in center of loaf.

1

⁄2x33⁄4x21⁄4 inches

1

⁄2x33⁄4x21⁄4-inch loaf pan (3 cups)

Sausage Stuffed Mushrooms

Makes about 12 stuffed mushrooms (each about 1

8 ounces white or cremini mushrooms

(about 12, 1

1

⁄4 to 11⁄2 inches each)

2 teaspoons extra virgin olive oil, divided
1 tablespoon shallots, peeled and finely chopped
1 clove garlic, peeled and finely chopped

1

⁄2 teaspoon Italian herb blend or herbes de Provence

1

⁄3 cup fresh dry bread crumbs

4 ounces sweet or hot Italian sausage, casings removed
1 tablespoon freshly grated Asiago cheese

If you are baking mushrooms immediately, preheat toaster oven to 425°F. Line
the baking pan with foil, brush with 1 teaspoon olive oil.

Clean and dry mushrooms. Remove stems, reserving caps and chop stems
finely.

Heat 1 teaspoon olive oil in a 10-inch nonstick skillet. Add chopped mush­rooms, shallot, garlic, and herbs to the pan and cook over medium heat until all
liquid is given up, about 5 minutes. Stir in bread crumbs and cook for 2 to 3
minutes. Transfer to a bowl and cool. When completely cooled, stir in sausage
and cheese. Stuff each mushroom with a portion of the sausage mixture,
mounding and pressing down. Mushrooms may be done ahead to this point –
cover and refrigerate until ready to bake.

Arrange mushrooms evenly spaced in prepared pan.

1

⁄4 to 11⁄2 inches)

6

Bake until sausage is well browned and completely cooked through (175°F
when tested with an instant-read thermometer) and mushrooms are tender,
about 20 to 25 minutes. Transfer to a warm platter and serve hot.

Nutritional information per mushroom:

Calories 61 (62% from fat) • carb. 3g • pro. 2g • fat 4g • sat. fat 1g

• chol. 8mg • sod. 109mg • calc. 21mg • fiber 0g

MELTED CHEESE SANDWICHES

The next two sandwiches are classic toaster-oven fare, quick and easy hot
sandwiches for any time of day or night.

Toasted Tuna Melts

Toasted Asparagus Roll-Ups

These are great to serve with a hearty “meal”-type soup,

Makes 6 pieces – 3 servings with soup, stew or salad,
or 6 appetizer servings

6 asparagus spears, about
1 tablespoon unsalted butter, melted
1 tablespoon extra virgin olive oil
6 slices good quality sandwich-type bread, white or whole wheat
3 teaspoons freshly grated Parmesan or Asiago cheese

Trim asparagus to 5
water to a boil in a 10-inch skillet. Place asparagus in boiling water for 30
seconds to blanch, and remove immediately to a bowl of ice water to stop
cooking. When cool, dry completely. Combine the melted butter and olive
oil. Preheat toaster oven to 375°F and line the baking pan with foil.

Remove crusts from sliced bread. Use a rolling pin to flatten the bread as
thin as possible. Sprinkle each with
asparagus spear to one edge of the bread and roll as a jelly roll. Repeat
until all are rolled. Brush lightly with butter/olive oil mixture. Arrange evenly
spaced on the prepared pan, with all tips to one side. Place the pan in the
oven, asparagus tips to the front of the oven and bake for 8 minutes.
Brush again lightly with more of the butter/olive oil mixture and bake for
another 7 to 8 minutes. Serve hot or warm.

Calories 72 (60% from fat) • carb. 6g • pro. 2g • fat 5g • sat. fat 2g

a seafood stew or main dish salad.

1

⁄2 inch thick

1

⁄2-inch lengths, and peel if desired. Bring 2 inches of

1

⁄2 teaspoon grated cheese. Place an

Nutritional information per serving:

• chol. 6mg • sod. 66mg • calc. 24mg • fiber 1g

A classic “Retro” sandwich. Personalize the sandwich by adding your own

favorites to the tuna salad such as sliced olives, chopped dill or

Makes 2 open-faced sandwiches

2 slices good quality sandwich bread – white, wheat, rye,

pumpernickel or a sandwich-size English muffin, split

6 ounces white tuna, drained well

1

⁄4 cup finely chopped celery

1

⁄4 cup finely chopped green or red bell pepper

2 tablespoons finely chopped red onion

1

⁄4 cup lowfat mayonnaise

3 ounces cheese – Swiss, Cheddar, Muenster, fontina,

provolone (2 slices, can use lowfat cheese)

Toast bread on light setting; let cool completely. Line the baking pan with
foil. Slide indicator switch to broil position.

Drain tuna and place in a medium bowl. Break up clumps with a fork. Add
celery, bell pepper, onion, and mayonnaise. Stir to combine.

Divide tuna mixture evenly between the two slices of toasted bread and
spread evenly. Top each with half the cheese. Arrange the sandwiches on
the prepared baking tray. Broil sandwiches until golden and toasty and
cheese is melted, about 3 to 4 minutes.

sweet pickle, or chopped hard-cooked egg.

Nutritional information per serving:

Calories 482 (45% from fat) • carb. 26g • pro. 39g • fat 24g

• sat. fat 9g • chol. 87mg • sod. 365mg • calc. 434mg • fiber 1g

7

Hot Smoked Turkey,

Tomato & Cheese Sandwiches

with Avocado

Makes 2 servings

2 slices good quality whole wheat or pumpernickel bread

(about 5x3
3 tablespoons lowfat mayonnaise

1

1

⁄2 teaspoons Dijon-style mustard

1 teaspoon tarragon
4 ounces thinly sliced smoked turkey
8-12 thin slices Italian tomato (slice, then place

on layered paper towels to drain)
3 ounces sliced Havarti cheese (may also use Cheddar,

Swiss, provolone, or Gouda)

1

⁄2 avocado, (ripe but firm) peeled and sliced

Toast bread on medium setting (or to taste). Reserve.

Place mayonnaise, mustard, and tarragon in a small bowl and stir to blend.

Preheat toaster oven to 400°F. Line baking pan with foil.

Spread mayonnaise mixture on one side of each slice of toasted bread. Top
each evenly with half the smoked turkey, half the sliced tomatoes, and half
the cheese. Arrange evenly spaced on foil-lined baking pan. Place in toast­er oven and broil until cheese is bubbly and browned, about 3 to 5 minutes.
Garnish with sliced avocado and serve hot.

1

⁄2x1⁄2 inches)

Calories 466 (58% from fat) • carb. 24g • pro. 25g • fat 31g

• sat. fat 13g • chol. 79mg • sod. 1198mg • calc. 261mg • fiber 5g

Nutritional information per serving:

Fruit & Pecan Stuffed Pork Chops

Makes 2 servings

2 1-inch thick boneless pork loin chops (about 7-8 ounces each)

1

1

⁄2 tablespoons finely chopped shallot or green onion

3 tablespoons chopped dried, pitted apricots
3 tablespoons chopped dried, pitted plums

1

⁄4 cup lightly toasted chopped pecans

1 tablespoon medium dry sherry

1

⁄2 tablespoon grainy Dijon-style mustard

1 teaspoon soy sauce, divided

1

⁄2 teaspoon dried thyme

1

⁄4 teaspoon freshly ground black pepper

1 teaspoon unsalted butter, melted

kosher salt and freshly ground pepper to taste (optional)

Preheat toaster oven to 400°F. Use a sharp, pointed knife such as a boning
knife to cut a deep, wide pocket in each pork chop horizontally, leaving the
back and sides uncut. Reserve. Lightly coat the broiling rack of the oven
with cooking spray (or line the tray with aluminum foil).

Place shallot, chopped apricots and plums, pecans, sherry, mustard,

1

⁄2 teaspoon of the soy sauce, thyme, and pepper in a bowl and stir

to combine.

Divide the fruit-pecan mixture evenly and stuff each pork chop. Skewer
pockets closed with toothpicks or skewers if necessary. Combine remaining
soy sauce with melted butter and brush on chops. Season chops lightly
with kosher salt and freshly ground pepper to taste if desired. Arrange
chops on rack or lined tray and bake for 17 to 20 minutes. Use tongs to
turn chops over. Continue to bake until pork is cooked through (will mea­sure 155-160°F when tested with an instant-read thermometer and juices
run clear), about 5 to 10 minutes longer if necessary. Let pork chops rest,
loosely covered, for 5 minutes before serving.

Calories 615 (40% from fat) • carb. 29g • pro. 63g • fat 28g

Nutritional information per serving:

• sat. fat 7g • chol.169mg • sod. 395mg • calc. 35mg • fiber 3g

8

Elegant but Easy Baked Salmon for Two

Quick and easy to prepare, but good enough for a special occasion.

cooking spray
2 salmon fillets, 6-8 ounces each
1 slice good quality white bread, processed to fine crumbs
1 teaspoon unsalted butter, melted

1

⁄2 teaspoon thyme

3 teaspoons raspberry vinegar
1 tablespoon Dijon-style mustard
2 teaspoons granulated sugar

3

⁄4 teaspoon dry mustard

1

⁄8 teaspoon kosher salt

pinch freshly ground pepper, to taste
1 tablespoon extra virgin olive oil

Preheat toaster oven to 450°F. Line baking dish with foil; coat lightly with
cooking spray. Arrange salmon in prepared dish, skin side down.

Combine breadcrumbs, melted butter and thyme. Stir to combine; reserve.

Place vinegar, Dijon mustard, sugar, dry mustard, salt and pepper in a small
bowl and whisk to blend. While whisking, add olive oil in a steady stream
and whisk until emulsified. Spread 1 tablespoon of the mustard sauce over
each fillet,
covering completely. Sprinkle breadcrumbs onto fish.

Bake salmon until cooked through and crumb topping is browned and
crispy, about 10 to 12 minutes (10 minutes per inch of thickness). Transfer
to warmed plates and drizzle with remaining mustard sauce to serve.

Calories 352 (39% from fat) • carb. 17g • pro. 36g • fat 15g

• sat. fat 3g • chol. 94mg • sod. 375mg • calc. 33mg • fiber 0g

Nutritional information per serving:

Oven Baked Chicken Fingers/Nuggets

with Honey Mustard Sauce

Makes 2 to 3 servings

cooking spray

10 ounces boneless, skinless chicken breast

(about 2 chicken breast halves)

1

⁄2 cup buttermilk or plain fat-free yogurt

1 teaspoon soy sauce
1 teaspoon dry minced onion

1

⁄2 teaspoon granulated garlic

3

⁄4 cup fine bread crumbs

1

⁄4 cup freshly grated Parmesan or Asiago cheese

1

⁄2 teaspoon paprika (sweet or hot, to taste)

1

⁄4 cup Dijon-style mustard

1

⁄4 cup honey

Trim chicken of any excess fat and cut into “finger”-sized pieces or nuggets
(about 1
yogurt, soy sauce, dry minced onion, and granulated garlic. Stir to combine
and let rest for 30 minutes. After 30 minutes, preheat toaster oven to 425°F.
Line the baking sheet with aluminum foil and coat with cooking spray.

Drain the chicken fingers. In a shallow dish combine the breadcrumbs,
cheese and paprika. Dip the chicken fingers in the breadcrumb mixture
and coat well. Arrange on the prepared baking sheet. Lightly spray chicken
fingers with cooking spray, turn and spray second side. Bake in toaster
oven for 15 minutes. You can prepare the sauce while chicken is baking.
After 15 minutes, turn and bake for an additional 12 to 15 minutes, until
chicken is completely cooked, crisply browned and juices run clear
(not pink).

For the sauce, place the mustard and honey in a small bowl and stir to
blend. Chicken fingers may also be served with other prepared sauces
or condiments such as BBQ sauce, ketchup or warm marinara sauce.

1

⁄2 inches square). Place in a medium bowl with buttermilk or

Calories 390 (10% from fat) • carb. 56g • pro. 32g • fat 4g

• sat. fat 2g • chol. 62mg • sod. 542mg • calc. 229mg • fiber 0g

Nutritional information per serving:

9

Tarragon Dijon Baked Chicken Thighs

Meatloaf

This meatloaf makes out-of-this-world sandwiches the next day

(if there are any leftovers!).

Makes 4 chicken thighs, 2 servings

cooking spray
3 tablespoons Dijon-style mustard

1

1

⁄2 tablespoons honey

1

⁄2 teaspoon tarragon

1

⁄2 teaspoon Worcestershire sauce

4 skinless, bone-in, chicken thighs

Preheat toaster oven to 450°F. Line baking pan with foil, arrange chicken
on rack and place in prepared baking pan. Lightly coat rack with cooking
spray.

Place mustard, honey, tarragon, and Worcestershire sauce in a small bowl
and stir to blend. Spread evenly on chicken. Arrange chicken on prepared
rack, “skin” side down, bake for 10 minutes. Rotate baking tray and turn
the thighs to skin side up. Bake for an additional 10 to 15 minutes, until
juices run clear and chicken reads 180°F when tested with an instant-read
thermometer. Serve hot or chilled.

Calories 469 (56% from fat) • carb. 19g • pro. 33g • fat 29g

• sat. fat 8g • chol. 158mg • sod. 699mg • calc. 25mg • fiber 0g

Nutritional information per serving:

Makes 3 to 4 servings

2

⁄3 cup uncooked oatmeal (regular or quick)

1

⁄3 cup ketchup

1 large egg
2 teaspoons Worcestershire sauce
1 teaspoon Dijon-style mustard
1 pound ground meatloaf mix (

or ground turkey

1

⁄2 cup finely chopped onion

1 small clove garlic, finely minced

1

⁄2 teaspoon kosher salt

1

⁄4 teaspoon freshly ground black pepper

For glaze (optional):

1

⁄4 cup ketchup

1 tablespoon brown sugar

1

⁄2 teaspoon Dijon-style mustard

1

⁄2 beef, 1⁄4 pork, 1⁄4 veal)

Combine glaze ingredients and stir until smooth.

Place oatmeal, ketchup, egg, Worcestershire sauce, and mustard in a
medium bowl and stir to blend. Let stand for 5 minutes to soften oatmeal.
Preheat the toaster oven to 375°F.

Add ground meat, onion, garlic, salt, and pepper. Mix to combine well (use
a spoon or clean hands). Pack into a 3-cup loaf pan (7

1

⁄2x33⁄4x21⁄4 inch).

Bake in toaster oven for approximately 60 minutes*, until top is well
browned and meat registers 175°F when tested – juices will run clear, not
pink. Let stand 5 to 10 minutes in loaf pan, drain excess fat if necessary,
loosen sides if necessary and turn out to slice. Cover and refrigerate
leftovers.

*If you are using glaze, spread evenly over meatloaf after it has baked for 45
minutes.

Nutritional information per serving:

Calories 373 (36% from fat) • carb. 17g • pro. 40g • fat 14g • sat. fat 6g

• chol. 146mg • sod. 678mg • calc. 24mg • fiber 1g

10

Broiled Hamburgers or Cheeseburgers

Oven Baked Tortellini

Makes 2 burgers

cooking spray
12 ounces lean ground sirloin or ground round

kosher salt and freshly ground pepper to taste
2 slices cheese (Cheddar, Swiss)

Slide indicator switch of toaster oven to broil position. Line the baking pan
with aluminum foil, and insert baking/broiling rack. Lightly coat the rack
with cooking spray.

Divide meat into two 6-ounce portions and shape into 4-inch burgers.
Lightly season with kosher salt and freshly ground pepper on both sides.
Arrange the burgers, evenly spaced, on the rack. Broil to taste*, about 4 to
8 minutes per side. For cheeseburgers, top with sliced cheese one minute
before second side is done. Serve hot on toasted bun, roll, or English muf­fin with desired condiments and accompaniments such as lettuce, sliced
tomato, onion, etc.

*Times will be dependent on temperature and thickness of meat. Test with
an instant-read thermometer.

Rare:

120°F-125°F (red center)

Medium-Rare:

Medium:

Well-Done:

125°F-140°F (pink center)

145°F-155°F (gray-barely pink center)

160°F (gray)

Nutritional information per burger:

Calories 373 (36% from fat) • carb. 17g • pro. 40g • fat 14g • sat. fat 6g

• chol. 146mg • sod. 678mg • calc. 24mg • fiber 1g

Makes 3 to 4 servings

cooking spray or olive oil

1 package (9-ounce) fresh tortellini (cheese, mushroom or meat),

cooked al dente

2 cups prepared marinara sauce

1

⁄2 cup shredded cheese

(mozzarella, provolone, fontina, Parmesan – any one or a mixture)

Preheat toaster oven to 400°F. Lightly coat a 3- or 4-cup ovenproof shallow
dish (oval gratin or similar dish) with cooking spray or olive oil. Place
tortellini and 1
combine. Transfer to the prepared dish and top with remaining marinara
sauce.

Loosely cover with a sheet of foil sprayed with cooking spray, or lightly
oiled, and place in toaster oven. Bake for 25 to 30 minutes until bubbly.
Raise oven temperature to 450°F. Remove foil, sprinkle evenly with cheese
and bake for another 10 to 12 minutes, until cheese is melted, bubbly and
lightly golden.

Serve hot.

1

⁄2 cups of the marinara sauce in a medium bowl and stir to

Calories 339 (37% from fat) • carb. 36g • pro. 17g • fat 14g

• sat. fat 8g • chol. 52mg • sod. 705mg • calc. 290mg • fiber 0g

Nutritional information per serving:

11

Savory Fontina &

Prosciutto Bread Pudding

Calories 480 (28% from fat) • carb. 60g • pro. 26g • fat 15g

Nutritional information per serving:

• sat. fat 7g • chol. 149mg • sod. 512mg • calc. 389mg • fiber 2g

A great side dish, brunch dish, or even supper

when served with a green salad.

Makes 3 to 4 servings

cooking spray

1

⁄2 teaspoon extra virgin olive oil

1

⁄2 cup chopped onion

3 slices prosciutto, cut in slivers

1

⁄4 teaspoon Italian herbs or herbes de Provence

2 cups bread cubes (1/2-inch) from crusty French or Italian bread

1

⁄2 cup (2 ounces) shredded fontina cheese

1 tablespoon freshly grated Reggiano Parmigiano cheese
2 large eggs (can use egg substitute)
1 cup fat-free evaporated milk (can use half-and-half)

1

⁄4 teaspoon (or to taste) Tabasco

Lightly coat a 2

1

⁄2 cup ovenproof ceramic dish with cooking spray. Heat

®

or other hot sauce

olive oil in a 10-inch nonstick skillet over medium heat, and add chopped
onion and prosciutto to pan. Cook, stirring, over medium heat until onion is
translucent and prosciutto just begins to curl. Stir in herbs and let cool.

Place bread cubes in a medium bowl with cheeses. Stir to combine. Add
cooled onion mixture and combine; transfer to the prepared baking dish. In
the bowl, whisk the eggs until smooth. Add the evaporated milk and whisk
until blended. Add hot sauce and blend. Slowly pour over bread mixture.
Press mixture lightly with the back of a spoon and allow to rest for at least
1 hour before baking (can be prepared several hours ahead or the night
before). Lightly coat a sheet of aluminum foil with cooking spray and cover
dish loosely, sprayed side down.

Preheat toaster oven to 375°F. Place covered bread pudding in preheated
oven and bake for about 50 minutes. Uncover and bake for an additional

Zesty Baked Carrots

A very good side dish with ham or pork.

Makes 3 to 4 servings

cooking spray or unsalted butter
8 ounces shredded carrots
2 tablespoons minced shallot

1

1

⁄2 tablespoons lowfat mayonnaise

1

1

⁄2 tablespoons sour cream

1 tablespoon prepared horseradish

1

⁄4 teaspoon kosher salt

pinch teaspoon freshly ground black pepper
1 slice good quality white or whole wheat bread,

processed into breadcrumbs
1 teaspoon unsalted butter, melted

Preheat toaster oven to 375°F. Lightly coat a shallow (about 1

1

deep) 2

⁄2-cup ovenproof ceramic dish with butter or cooking spray.

Blanch carrots for 1 minute in boiling water. Drain, let cool and squeeze dry.
Place in medium bowl with shallot, mayonnaise, sour cream, horseradish,
salt and pepper. Stir to combine. Place in prepared dish. Combine bread­crumbs and melted butter. Sprinkle evenly over top of carrot mixture. Bake
covered loosely with foil for 25 to 30 minutes covered. Uncover and bake
for 10 minutes longer until breadcrumbs are browned and toasty. Serve hot.

Nutritional information per serving:

Calories 87 (37% from fat) • carb. 12g • pro. 2g • fat 4g

• sat. fat 1g • chol. 6mg • sod. 147mg • calc. 23mg • fiber 2g

1

⁄2 inches

10 to 15 minutes. Let rest 10 minutes before serving.

Tabasco®is a registered trademark owned by McHenny Co.

12

Herb Roasted Potato Wedges

Don’t quite have time to bake potatoes? Try Herb Roasted Potato Wedges.

Makes 1 to 2 side dish servings

1 russet potato, about 10 ounces

1

⁄2 tablespoon extra virgin olive oil

1

⁄4 teaspoon dry herbs (thyme, rosemary, basil, oregano, savory)

1

⁄4 teaspoon kosher salt

Preheat toaster oven to 425°F. Line the baking pan with aluminum foil.

Cut potato in half lengthwise. Cut each half into four equal wedges. Toss
potato wedges in olive oil, herbs and salt. Arrange on prepared pan and
bake for 35 to 40 minutes until potato wedges are browned, crispy and
tender. Serve hot.

Calories 142 (22% from fat) • carb. 26g • pro. 3g • fat 4g

• sat. fat 0g • chol. 0mg • sod. 175mg • calc. 14mg • fiber 2g

Nutritional information per serving:

Twice Baked Sour Cream

& Chive Potatoes

Makes 4 servings

4 Idaho or russet potatoes, about 7-8 ounces each

1

⁄3 cup lowfat milk

1 tablespoon + 1 teaspoon unsalted butter

1

⁄2 cup sour cream or lowfat sour cream

1

⁄4 teaspoon kosher salt

1

⁄4 teaspoon freshly ground pepper (black or white)

4 tablespoons chopped fresh chives, divided

Prepare and bake potatoes as in preceding Baked Potatoes recipe, but do
not pinch open – just slit slightly with a knife to allow steam to vent. When
cool enough to handle, cut off top quarter of each potato and scoop out
cooked potato, leaving a
and skin shells.

Preheat toaster oven to 375°F.

1

⁄4-inch-thick potato shell. Reserve cooked potato

Baked Potatoes

Makes 4 servings

4 Idaho or russet potatoes, about 7-8 ounces each
1 teaspoon good quality olive oil

Preheat toaster oven to 400°F. Scrub potatoes and dry well. Prick
randomly with the tines of a fork or point of a sharp knife. Rub each with

1

⁄4 teaspoon olive oil.

Bake potatoes directly on the rack for 1 hour, until skins are slightly crispy
and interiors are soft and easily pierced with a knife. Remove from oven.
To serve, pinch top open. Fluff interiors with a fork and serve with preferred
topping – butter, extra virgin olive oil, margarine, sour cream, plain yogurt,
etc. Add salt, pepper and seasonings to taste.

Calories 167 (7% from fat) • carb. 36g • pro. 4g • fat 1g

• sat. fat 0g • chol. 0mg • sod. 12mg • calc. 14mg • fiber 3g

13

Nutritional information per potato:

Place cooked potato in a medium bowl. Add milk and 1 tablespoon 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.) Arrange potatoes on baking tray (can be lined with a sheet
of aluminum foil). Melt 1 teaspoon of butter and drizzle on potatoes. Bake
for 30 to 40 minutes (add 5 to 10 minutes to baking time if potatoes were
prepared ahead and refrigerated), until potatoes are hot and golden on the
tops. Sprinkle hot potatoes with remaining tablespoon of chopped chives
to serve.

Nutritional information per potato:

Calories 263 (35% from fat) • carb. 38g • pro. 6g • fat 10g

• sat. fat 6g • chol. 25mg • sod. 121mg • calc. 76mg • fiber 3g

Little Brownie Cakes

Apple Crisp

Makes 6 servings

cooking spray

1

⁄2 cup firmly packed light brown sugar

1

⁄3 cup all-purpose flour

1

⁄3 cup unsweetened cocoa powder

1

⁄8 teaspoon salt

1 large egg
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract

1

⁄4 cup semisweet chocolate morsels

6 walnut or pecan halves (optional)

Preheat the toaster oven to 350º F. Lightly coat a standard 6-cup muffin
pan with cooking spray.

Place the brown sugar (crumble into bowl to remove lumps), flour, cocoa
and salt in a medium bowl and stir to blend. Add the egg and stir – batter
will be thick and lumpy. Add the melted butter and vanilla, stir until smooth.
Stir in the chocolate morsels.

Spoon the batter in equal amounts into the prepared muffin pan. Place a
nut half in the center of the top of each brownie cake if using. Bake for
about 18 to 20 minutes, until tops are puffed and crackled (they may still
be moist when tested with a toothpick). Remove from oven and let cool in
pan for 2 minutes, then remove from pan and place on a rack to cool
completely, or serve slightly warm with a scoop of your favorite ice cream
or frozen yogurt.

Calories 166 (36% from fat) • carb. 26g • pro. 3g • fat 7g

• sat. fat 4g • chol. 51mg • sod. 67mg • calc. 29mg • fiber 0g

Nutritional information per cake:

Makes 4 servings

cooking spray or unsalted butter
2 apples (about 6-7 ounces each), peeled, cored,

cut into
3 tablespoons dried cranberries or raisins

1

⁄4 cup + 3 tablespoons packed brown sugar

3

⁄4 teaspoon freshly grated lemon zest

3

⁄4 cup regular rolled oats

1

⁄4 cup plus 2 tablespoons unbleached all-purpose flour

1

⁄4 cup cold unsalted butter, cut into 1⁄2-inch pieces

3

⁄4 teaspoon ground cinnamon

1

⁄4 teaspoon ground ginger

1

⁄4 teaspoon pure vanilla or almond extract

1

⁄2-inch dice

Preheat toaster oven to 375°F. Lightly coat a 1-quart ovenproof dish with
cooking spray or melted butter.

Place diced apples, cranberries or raisins, 1 tablespoon brown sugar and
lemon zest in a medium bowl. Stir to coat. Place mixture in prepared
baking dish, patting down firmly.

Place oats, remaining brown sugar, all the flour, butter, cinnamon, ginger,
and extract in same bowl. Using a pastry blender or two forks, cut the
butter into the dry ingredients until the mixture resembles coarse crumbs.
(This may also be done in a food processor fitted with the metal “s” blade
or with a mini chopper, using the pulse.) Cover the apple mixture evenly
with the crumb topping and place the baking dish of apples on baking pan.
Lightly coat one side of a small piece of aluminum foil with cooking spray.
Loosely cover the crisp with the foil, coated side down.

Bake for 45 minutes with the foil on, then for an additional 7 to 10 minutes
to crisp the topping. Let stand 15 to 20 minutes before serving.

Nutritional information per serving:

Calories 87 (37% from fat) • carb. 12g • pro. 2g • fat 4g

• sat. fat 1g • chol. 6mg • sod. 147mg • calc. 23mg • fiber 2g

14

WARRANTY

that is being returned, we recommend you use a traceable, insured delivery
service. Cuisinart cannot be held responsible for in-transit damage or for

NOTE: For added protection and secure handling of any Cuisinart

LIMITED THREE-YEAR WARRANTY

This warranty supersedes all previous warranties on the Cuisinart
Toaster Oven Broiler.

This warranty is available to consumers only. You are a consumer if you
own a Cuisinart

®

Retro Toaster Oven Broiler that was purchased at retail
for personal, family or household use. Except as otherwise required under
applicable state law, this warranty is not available to retailers or other
commercial purchasers or owners.

We warrant that your Cuisinart

®

Retro Toaster Oven Broiler will be free of
defects in material or workmanship under normal home use for three years
from the date of original purchase.

We suggest that you complete and return the enclosed product registration
card promptly to facilitate verification of the date of original purchase.
However, return of the product registration is not a condition of these
warranties.

If your Cuisinart

®

Retro Toaster Oven Broiler should prove to be defective with­in the warranty period, we will repair it, or if we think necessary, replace it. To
obtain warranty service, please call our Consumer Service Center toll-free at
1-800-726-0190 or write to:

Cuisinart
150 Milford Road
East Windsor, NJ 08520

To facilitate the speed and accuracy of your return, please also enclose
$10.00 for shipping and handling of the product (California residents need
only supply proof of purchase and should call 1-800-726-0190 for shipping
instructions). Please also be sure to include a return address, description of
the product defect, product serial number, and any other information pertinent
to the product’s return. Please pay by check or money order.

®

Retro

packages that are not delivered to us. Lost and/or damaged products are not
covered under warranty.

Your Cuisinart
specifications and has been designed for use with the Cuisinart
Toaster Oven Broiler accessories and replacement parts. These warranties
expressly exclude any defects or damages caused by accessories,
replacement parts or repair service other than those that have been
authorized by Cuisinart.

These warranties do not cover any damage caused by accident, misuse, ship­ment or other than ordinary household use.

These warranties exclude all incidental or consequential damages. Some
states do not allow the exclusion of or limitation of incidental or consequential
damages, so the foregoing limitation may not apply to you.

CALIFORNIA RESIDENTS ONLY

California law provides that for In-Warranty Service, California residents have
the option of returning a nonconforming product (A) to the store where it was
purchased or (B) to another retail store which sells Cuisinart
same type. The retail store shall then, according to its preference, either
repair the product, refer the consumer to an independent repair facility,
replace the product, or refund the purchase price less the amount directly
attributable to the consumer’s prior usage of the product. If either of the
above two options does not result in the appropriate relief to the consumer,
the consumer may then take the product to an independent repair facility if
service or repair can be economically accomplished. Cuisinart and not the
consumer will be responsible for the reasonable cost of such service, repair,
replacement, or refund for nonconforming products under warranty.

California residents may also, according to their preference, return noncon­forming products directly to Cuisinart for repair or, if necessary, replacement
by calling our Consumer Service Center toll-free at 800-726-0190. Cuisinart

®

product

®

Retro Toaster Oven Broiler has been manufactured to strict

®

Retro

®

products of the

15

will be responsible for the cost of the repair, replacement, and shipping and
handling for such nonconforming products under warranty.

BEFORE RETURNING YOUR CUISINART

®

PRODUCT

Important: If the nonconforming product is to be serviced by someone other
than Cuisinart’s Authorized Service Center, please remind the servicer to call
our Consumer Service Center to ensure that the problem is properly diag­nosed, the product serviced with the correct parts, and to ensure that the
product is still under warranty.

16

NOTES

17

Coffeemakers

Cuisinart offers an extensive assortment of top quality products to make life in the

Food

Processors

Slow Cooker

Blenders

Cookware

Toasters

kitchen easier than ever. Try some of our other countertop appliances and

cookware, and Savor the Good Life

®

.

www.cuisinart.com

Cuisinart® is a registered trademark of Cuisinart

© 2005 Cuisinart

150 Milford Road

East Windsor, NJ 08520

Printed in China

05CU26058

A IB-5947

Starlite Electronic Pre-Press System

Reference: RTO20 IB-5947

Size: 229 mm X152 (mm) (NEW)

Material: Cover: 157GSM MATT ARTPAPER

Inside: 120GSM GLOSS ARTPAPER

Coating: VARNISHING IN COVER

Color: COVER: 4C+1C(BLACK); INSIDE: 1C+1C(BLACK)

Date: 2005-04-30

Client: G0028

Starlite No: 86220IBB

Proof: 1ST

Handled By:Z009028

Cyan Magenta Yellow Black

5 10 20 30 40 50 60 70 80 90 100

5 10 20 30 40 50 60 70 80 90 100

5 10 20 30 40 50 60 70 80 90 100

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