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TOB-100
User Manual
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Cuisinart TOB-100 User Manual

RECIPE BOOKLET
Instruction
Booklet
Reverse Side
Compact Digital Toaster Oven Broiler TOB-100
CONTENTS
BREAKFAST
APPETIZERS
SIDE DISHES
ENTRÉES
Sole with Lemon and Capers...................................... 10
Baked Pork Chops with Hot Cherry Peppers ......................... 10
Chicken Parmesan .............................................. 11
SANDWICH
Open-Faced Reuben ............................................ 11
California Sandwich ............................................. 12
Hummus and Vegetable Sandwich ................................. 12
Pizza Bagels................................................... 13
DESSERTS
Bittersweet Espresso Brownies .................................... 13
Fall Fruit Cobbler ............................................... 14
All of our recipes have been tested in our kitchen and specially developed to work in the Cuisinart mouth-watering recipes are just a sampling of what the Cuisinart Compact
™
Toaster Oven Broiler can do.
®
Digital Compact™ Toaster Oven Broiler. These
®
Digital
RECIPES
Buttermilk Crumb Cake
Buttery, sweet and tender – pair with a cup of coffee
Makes one 9-inch cake (10 to 12 servings)
nonstick cooking spray Crumb Topping: ½ cup unbleached, all-purpose flour ¼ cup packed light brown sugar ¼ cup granulated sugar 1 teaspoon ground cinnamon pinch kosher salt ½ teaspoon pure vanilla extract 4 tablespoons (½ stick) unsalted butter, cold and cubed Cake:
1
⁄
3
1
cups unbleached, all-purpose flour ¾ teaspoon baking soda ¼ teaspoon kosher salt
1
⁄
3
cup unsalted butter, cut into 5 pieces ½ cup + 3 tablespoons granulated sugar 1 large egg, room temperature ½ teaspoon vanilla extract
1
⁄
3
cup buttermilk*
1. Preheat the Toaster Oven on Bake to 350°F with the rack in position A.
Lightly coat a 9-inch square or round baking pan with non-stick cooking spray. Reserve.
for a delicious start to the day.
2
2. Combine the Crumb Topping ingredients in the work bowl of a food processor fitted with the metal chopping blade. Pulse 3 to 4 times, until the mixture is just combined. Reserve. (Alternatively, this topping can be made by hand. Whisk the dry ingredients together, and then add the vanilla and cubed butter. Mix together with hands, or a pastry blender, until large crumbs form.)
3. In a small bowl, mix together the flour, baking soda, and salt. Reserve.
4. Place the butter and sugar in a medium bowl and mix with a hand mixer until light and fluffy, about 1 minute. Add the egg and vanilla and beat until fully combined. Add the reserved dry ingredients,
1
⁄3 at time, alternating between the two starting with the buttermilk and
1
⁄3 at a time, and the buttermilk,
ending with the dry ingredients. Pour the batter into the prepared pan. Cover
2 teaspoons ground cinnamon 1 teaspoon ground nutmeg ¼ teaspoon sea or kosher salt 1 loaf (1 pound) challah bread, cut into ½-inch x 9-inch strips 2 tablespoons packed light brown sugar, divided 2 tablespoons unsalted butter, cut into ½-inch pieces
1. Lightly coat a 9-inch square pan with nonstick cooking spray.
2. Put the eggs, milk, cream, vanilla, syrup, spices and salt into a medium
3. Tightly fit half of the challah bread strips into the bottom of the prepared
evenly with the reserved crumb topping.
5. Bake in preheated oven for 20 minutes, or until a cake tester inserted into the cake comes out clean.
Nutritional information per serving (based on 12 servings):
Calories 212 (38% from fat) • carb. 30g • pro. 3g • fat 9g • sat. fat 6g
• chol. 39mg • sod. 129mg • calc. 13mg • fiber 0g
4. Remove the strata from the refrigerator and bring to room temperature.
French Toast Strata
Give your family a new twist on French toast this weekend.
To save time, prepare the night before and bake in the morning.
Makes 8 servings
nonstick cooking spray 4 large eggs 2 cups whole milk 1 cup heavy cream 1 tablespoon pure vanilla extract
1
⁄
3
cup maple syrup
5. Remove and serve immediately.
mixing bowl. Whisk until completely combined.
pan. Pour half of the egg mixture on top and evenly dot with half of the brown sugar. Repeat with the remaining bread, laying the strips in the opposite direction of the first layer. Pour the remaining egg mixture on top, dot with the remaining brown sugar. Cover and chill in the refrigerator for at least 2 hours, or overnight.
Preheat the Toaster Oven set to Bake at 350°F with the rack in position A. Dot the top of the strata with the butter and loosely cover with aluminum foil. Bake for about 15 minutes; remove foil and bake for an additional 10 minutes, or until the internal temperature of the strata reaches 160°F.
Nutritional information per serving:
Calories 420 (47% from fat) • carb. 44g • pro. 11g • fat 22g • sat. fat 12g
• chol. 190mg • sod. 430mg • calc. 177mg • fiber 2g
3
Potato Skins
Don't let the potato flesh go to waste. It can be made into
a delicious breakfast side dish the next morning. Just cook with some oil,
salt and pepper in a hot skillet, and then top with chopped bacon
or sautéed vegetables. Perfect with any type of eggs.
8. Remove and with a sharp knife halve each skin to make a total of 16 wedges. Top with the sour cream and chopped chives. Serve immediately.
Nutritional information per serving:
Calories 491 (34% from fat) • carb. 65g • pro. 17g • fat 18g • sat. fat 11g
• chol. 55mg • sod. 300mg • calc. 284mg • fiber 8g
Makes 4 servings
4 russet potatoes, cleaned well 2 tablespoons melted unsalted butter, kept warm sea or kosher salt, to taste freshly ground black pepper, to taste 1 cup shredded Cheddar 4 slices bacon, cooked and crumbled sour cream, to taste 2 tablespoons chopped chives
1. Preheat the Toaster Oven set to Bake at 350°F with the rack in position A.
2. Prick the potatoes with the tines of a fork on all sides. Place the potatoes directly on the rack and bake until potatoes are fork-tender, about 60 minutes.
3. Remove potatoes and let rest until cool enough to handle. Increase oven temperature to 425°F.
4. Halve potatoes lengthwise and scoop out flesh, leaving a ¼-inch shell.
5. Brush both sides of the potato halves with the melted butter and season with salt and pepper. Arrange the halves on the foil-lined baking pan.
6. Evenly distribute the cheese on top of each half, and then top with the bacon.
7. Bake skins for 5 minutes or until cheese is melted.
Quick Cheese Nachos
The great thing about this recipe is that you can make it as extravagant or
simple as you want – add some guacamole or salsa, gourmet cheeses, or keep
it as is for a casual appetizer. Either way it is sure to keep the family satisfied.
Makes 4 servings
40 tortilla chips (this is an estimate – you need enough to cover the
2
1 small to medium tomato, chopped 1 jalapeño, halved, seeded and thinly sliced 1 to 2 scallions, thinly sliced (white and green parts) ½ cup sliced black olives (these can be purchased pre-sliced
1 to 1¼ cups shredded Cheddar (about 4 to 5 ounces)
1. Preheat the Toaster Oven set to Broil at 500°F with the rack in position B.
2. Line the baking pan with aluminum foil. Evenly distribute the chips on top of
3. Bake for about 5 to 6 minutes, or until the cheese is fully melted. Serve
bottom of the baking tray, but can have more or less depending on how many mouths you need to feed)
⁄
3
cup refried beans (about ½ of a 15.5-ounce can)
in a 2.25-ounce can. Be sure to drain them first.)
the prepared baking pan. Distribute the remaining ingredients over the chips, as evenly as possible, in the order listed.
immediately with salsa, sour cream, guacamole and lime wedges.
Calories 262 (52% from fat) • carb. 23g • pro. 9g • fat 16g • sat. fat 5g
Nutritional information per serving:
• chol. 22mg • sod. 523mg • calc. 207mg • fiber 3g
4
Roasted Vegetable Quesadilla
For a less traditional twist swap out the Monterey Jack for goat cheese.
Calories 194 (45% from fat) • carb. 20g • pro. 6g • fat 10g • sat. fat 3g
Nutritional information per serving:
• chol. 13mg • sod. 457mg • calc. 153mg • fiber 2g
Makes 4 servings
½ small zucchini, cut into ½-inch pieces ½ bell pepper (red, yellow or orange is preferable), cut into ½-inch
pieces ½ jalapeño pepper, seeded and finely chopped ½ small onion, sliced 1 garlic clove, smashed 1 teaspoon olive oil, plus ½ tablespoon for brushing ¼ teaspoon sea or kosher salt ¼ teaspoon freshly ground black pepper 1 tablespoon chopped cilantro ½ teaspoon fresh lime juice 2 10-inch flour tortillas 2 ounces Monterey Jack, shredded
Makes about 12 wings, 2 to 4 servings
1 pound chicken wings, tips removed, drumettes and flats separated 1 teaspoon sea or kosher salt, divided ½ teaspoon freshly ground black pepper, divided 1 tablespoon vegetable oil 2 tablespoons unsalted butter ¼ teaspoon cayenne pepper ¼ cup hot sauce (such as Frank’s Red Hot)
1. Preheat the Toaster Oven set to Bake at 425°F with rack in position A. Line
1. Preheat the Toaster Oven set to Bake at 450°F with rack in position A. Line
baking pan with aluminum foil.
2. In a bowl, toss the wings, ¾ teaspoon of the salt, ¼ teaspoon of the pepper,
2. Toss the zucchini, bell and jalapeño peppers, onion and garlic with 1
teaspoon of the olive oil, salt and pepper in a medium mixing bowl. Put vegetables on the prepared baking pan. Bake until vegetables are softened and browned, about 10 to 15 minutes. Return vegetables to mixing bowl and
3. When finished baking, remove the pan and carefully adjust the rack to
toss with the cilantro and lime juice. Reduce oven temperature to 350°F.
3. Assemble quesadilla: Put one tortilla on the foil-lined baking pan. Evenly
distribute the vegetables on top and then add the cheese. Top with the other
4. While the wings are cooking, melt the butter in a small saucepan over low
tortilla and brush it with the remaining oil.
4. Bake quesadilla at 350°F for about 8 minutes, until top is golden and cheese
inside is melted.
5. Put wings in a medium-size bowl, cover with sauce and toss well to coat.
5. Cut quesadilla in half and serve with salsa, guacamole, and/or sour cream.
Buffalo-Style Chicken Wings
This bar-menu staple still gets crisp despite being baked instead
of the traditional deep-fry.They have a kick, but if you like them really
spicy feel free to increase the amount of cayenne.
the baking tray with aluminum foil.
and the vegetable oil. Arrange the wings in a single layer on the prepared pan and bake for 25 minutes.
position C. Switch to Broil and return wings for another 2 to 3 minutes to crisp the skin.
heat. Whisk in the remaining salt and pepper, cayenne and hot sauce. Keep warm over low heat.
Serve immediately.
5
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