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INSTRUCTION AND RECIPE BOOKLET
OO
T
TION AND RECIPE B
KLE
Recipe
Booklet
Reverse Side
Deluxe Convection Toaster Oven Broilers TOB-135
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IMPORTANT SAFEGUARDS
When using an electrical appliance, basic safety precautions should always
be followed, including the following:
1. Read all instructions.
2. UNPLUG FROM OUTLET WHEN NOT IN USE, BEFORE PUTTING
ON OR TAKING OFF PARTS AND BEFORE CLEANING.
Allow to cool before cleaning or handling.
3. Do not touch hot surfaces. Use handles or knobs.
4. To protect against electrical shock, do not immerse cord, plugs
or place any part of the toaster oven broiler in water or other liquids. See
instructions for cleaning on page 9.
5. Close supervision is necessary when any appliance is used by or
near children.
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.
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 except the baking pan
with metal foil. This will cause overheating of the oven.
17.
Oversize foods, metal foil packages and utensils must not be inserted in
the toaster oven broiler, as they may involve a risk of fire or electric shock.
18. A fire may occur if the toaster oven broiler is covered or touching
flammable materials such as curtains, draperies, walls and the like 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. Do not rest cooking utensils or baking dishes on glass door.
23. Where applicable, always attach plug to appliance and check that the
cooking cycle is stopped before plugging cord into wall outlet. To
disconnect, press the START/STOP button to cancel the cooking cycle,
then remove plug from wall outlet.
24. Do not operate your appliance in an appliance garage or under a wall
cabinet. When storing in an appliance garage always unplug the
unit from the electrical outlet. Not doing so could create a risk of fire,
especially if the appliance touches the walls of the garage or the door
touches the unit as it closes.
SPECIAL CORDSET INSTRUCTIONS
A short power supply cord is provided to reduce the risks resulting from
becoming entangled in or tripping over a longer cord.
Extension cords may be used if care is exercised in their use.
If an 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 pulled on by children or tripped over
unintentionally.
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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
SAVE THESE INSTRUCTIONS
TABLE OF CONTENTS
Important Safeguards. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Special Cordset Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Features and Benefits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Oven Rack Position Guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Before First Use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
General Guidelines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Toast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Bagel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Bake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Broil. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Keep Warm . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Reheat. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Convection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Defrost. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Clock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Cleaning and Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
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FEATURES AND BENEFITS
1. Blue Backlit LCD Digital Display
Shows selected function, shade setting, temperature, and cooking time.
Includes PREHEATING and READY readouts.
2. Selector Dial
Lets you choose cooking functions and set baking time, clock,
temperature, and toast shade.
3. Shade Button
Starts shade selection process for Toast or Bagel modes. Choose one
of 7 browning levels with the display indicating the shade selected.
NOTE: The oven remembers your last shade setting when it’s turned
off or unplugged.
4. Temperature (Temp) Button
Starts temperature selection process in Bake, Reheat or Keep Warm
mode. You can adjust oven temperature in increments of 25 degrees
from 150°F to 450°F.
5. Timer Button
Enter cooking time for Bake, Broil, Keep Warm, Reheat and Convection
modes.
6. Start/Stop Button
Starts or stops a cooking function. It also activates the oven
when it is in the dormant mode (plugged in but not lit).
Start/Stop Indicator Light
Illuminates when button is pushed and oven is heating up. Flashes
to indicate oven needs to be set and has not yet started. Illuminates
during operation. Turns off when oven is off.
7. Defrost Button
Use with either Toast or Bagel functions to first defrost and then toast
bread.
8. Convection (Conv) Button
Starts convection fan for either Bake or Broil functions.
9. Clock Button
Use to set the displayed time of day.
10. Oven Rack
Has 3 positions: The Upper position has a 50% stop feature so the rack
stops halfway out of the oven. It can be removed by lifting the front of
rack and sliding out.
11. Easy-clean Interior
The sides of the oven are specially coated, making it easier to wipe
and clean the interior of the oven.
12. Slide-out Crumb Tray (not shown)
The crumb tray slides out from the front of the toaster oven
broiler for easy cleaning. Open oven door to remove.
13. Broiling Rack
Fits into the baking drip pan to use when broiling.
14. Baking/Drip Pan
A baking/drip pan is included for your convenience. Use with the
broiling rack when broiling. Use alone when baking or roasting.
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15. Cord Storage (not shown)
Takes up excess cord and keeps countertop neat.
16. BPA-free (not shown)
All materials that come in contact with food are BPA free.
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OVEN RACK POSITION GUIDE
All of our recipes give you
step-by-step directions
and will tell you where
the oven rack should be
positioned for best results.
Please refer to the diagram for
oven rack positions. Each
position is referred
to in the recipe.
WARNING: Placing the rack
in the Lower rack position
while toasting may result in a
fire. Toast only in the Upper
rack position.
Lower
Middle
Upper
BEFORE THE FIRST USE
Place your oven on a flat surface. Remove any packaging and promotional
labels in or on the oven. Unwind the power cord. Check that the crumb tray
is in place and check that there is nothing inside or on top of the oven. Plug
power cord into wall outlet.
Before using your oven, make sure it is two to four inches away from the
wall or from any objects on the countertop. Do not use on heat-sensitive
surfaces. 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
Toast/Bagel: Always have the rack in Upper rack position, as indicated in
the diagram at left, for even toasting. Always center your item/items in
the middle of the rack.
Bake: Baking function can be used as you would normally use your
large kitchen oven for roasting meats including chicken, or baking cakes,
cookies and more.
Broil: Broiling function can be used for beef, chicken, pork, fish and more.
It also can be used to brown the tops of casseroles and gratins.
Caution:
Aluminum foil is not recommended for covering the drip pan. Foil is
extremely dangerous when broiling fatty foods. Grease will accumulate
and may catch fire. If foil is used to cover drip pan, be sure foil is tucked
neatly around the pan and does not touch the walls or heating rods.
Never cover the crumb tray.
Convection: You may turn on the convection fan by pressing the Conv
button with Bake or Broil. A fan circulates the heat so food will cook faster
and more evenly. This is best used for breads, cakes or other baked goods.
Reheat: Perfect setting for reheating food that has already been cooked.
Keep Warm: Maintains the oven at a low temperature using only the bottom
heating elements to keep foods warm without drying out.
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Turning off the toaster oven broiler: Any cooking cycle can be stopped by
pressing the Start/Stop button at any time. This will stop the heating cycle.
Dormant Mode: The oven will go dormant when cooking cycle is
completed. When dormant, the oven has power but is not lit up. Opening
the door, pushing any button or turning the Selector dial will activate the
dormant oven.
Deactivating Oven Sounds: You have the option of turning off the
electronic beeping sounds. To deactivate all beeps, push the Shade and
Defrost buttons simultaneously for 2 seconds. To reinstate all beeps, repeat
by pushing both the Timer and Shade buttons simultaneously for 2 seconds.
If you unplug the oven, all beeps will turn back on.
OPERATION
TOAST
To toast, make sure the oven rack is in Upper rack position, as indicated in
the diagram on page 5. If toasting two items, center them in the middle of the
rack. Four items should be evenly spaced with two in front, two in back.
Close the door. Turn Selector dial to Toast. The Shade and Start/Stop buttons
will begin to flash.
Shade Selection
Press Shade button and then turn dial to desired shade setting as indicated
by the 7 dots in the LCD digital display from Light (1 dot) to Dark (7 dots).
Start Toasting
Press Start/Stop button to begin toasting. During toasting you may change
your shade selection simply by pressing the Shade button and turning the dial
to adjust the shade setting. The new setting will automatically hold since the
oven has already been started. You should not press Start/Stop again, as that
would cancel the Toast cycle.
Stop Toasting
When the toasting cycle is finished, the oven will beep and turn off.
If you wish to stop the toasting cycle before it is finished, simply press the
Start/Stop button, as that will cancel the Toast cycle.
BAGEL
For best bagel results, place your bagels on the oven rack with the cut side
facing up. Make sure the oven rack is in the Upper rack position, as indicated
in the diagram on page 5. If toasting two bagel halves, center them in the
middle of the rack. Four bagel halves should be evenly spaced with two in
front, two in back. To begin toasting your bagel, close the door and turn
Selector dial to Bagel. The Shade and Start/Stop buttons will begin to flash.
Shade Selection
Press Shade button and then turn dial to desired shade setting as indicated
by the 7 dots in the LCD digital display from Light (1 dot) to Dark (7 dots).
Start Bagel Toasting
Press Start/Stop button to begin toasting your bagel. During bagel toasting
you may change your shade selection simply by pressing the Shade button
and turning the dial to adjust the shade setting. The new setting will
automatically hold since the oven has already been started. You should
not press Start/Stop again, as that would cancel the Bagel cycle.
Stop Bagel Toasting
When the toasting cycle is finished, the oven will beep and turn off.
If you wish to stop the Bagel cycle before it is finished, simply press the
Start/Stop button to cancel the bagel cycle.
Important notes on Toast and Bagel functions
Desired Color Display Light Position
Light Setting 1 or 2
Medium Setting 3, 4, or 5
Dark Setting 6 or 7
Toasting is a combination of drying and cooking the bread. Therefore,
differences in denseness and moisture level from one bread to another can
result in varying toasting times.
For slightly dry bread or thinly sliced bread, use a lighter setting than you
normally would, as it will toast more quickly.
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For very fresh bread, thickly sliced bread or whole wheat bread, use a darker
setting than normal. Dense, moist bread may also require a darker setting.
Breads with very uneven surfaces (such as English muffins) will require a
darker toast setting.
Thickly cut pieces of bread will take longer, since more moisture must be
evaporated from the bread before toasting occurs. Very thick pieces may
require two cycles.
When toasting raisin or other fruit breads and muffins, remove any loose
fruit, etc. from the surface of the bread before placing into the oven. This will
help prevent pieces from falling and baking onto the crumb tray.
To prevent overtoasting of a single slice, set browning control to a lighter
setting than you normally would.
The Bagel feature adds the appropriate amount of extra time to the toasting
cycle to toast your bagels at the color level selected with the touchpad shade
control. The Bagel function is designed for the standard bagel size (3 ounces).
For deli-size bagels (3–6 ounces) you may need to increase the darkness
setting. The Bagel function can also be used to toast English muffins, thicksliced breads, and thick-sliced specialty Italian or Portuguese breads, which
require longer toasting times than an average slice of white bread.
BAKE
Turn Selector dial to Bake. The Timer and Temperature buttons will begin
flashing.
Setting Temperature
The preset BAKE temperature is 350°F. To change temperature, press the
Temperature button; the temperature display will start flashing. Turn the
Selector dial to select temperatures from 150°F to 450°F. To bake at the preset
temperature, simply set the time and press Start/Stop.
Setting Timer
To set baking time, press the Timer button. The 30-minute (0:30) preset time
will start flashing. Turn the Selector dial to set timer for times from 1 minute
to 2 hours. To bake for the preset 30 minutes, simply press Start/Stop.
Start Baking
Press Start/Stop to start heating the oven. The display will read PREHEATING.
When the oven reaches the set temperature, it will beep and display will read
READY. Place food in oven. The timer will begin counting down. When it
reaches zero, the oven will beep and heating elements will turn off. You may
stop baking and turn the heating elements off at any time by pushing the
Start/Stop button.
BROIL
Turn Selector dial to Broil. The Timer button will begin flashing.
Temperature
The preset broil temperature is fixed at 500°F, so the Temperature button
cannot be activated during Broil. As with any broiler, only the top heating
elements turn on.
Setting Timer
To set broiling time, press the Timer button. The-10 minute (00:10) preset time
will start flashing. Turn the Selector dial to set timer for times different from the
preset 10 minutes. To broil for the preset time, simply press Start/Stop.
Start Broiling
Put food on the broiling rack set in the drip pan. Place pan on the rack and
press Start/Stop to start heating the broiler. When the timer reaches zero, the
oven will beep and turn off. You may stop broiling and turn the heating
elements off at any time by pushing the Start/Stop button.
KEEP WARM
The Keep Warm function is programmed to maintain the oven at a low
temperature using only the bottom heating elements. To begin, turn Selector
dial to
Setting Temperature
The preset
Temperature button; the temperature display will start flashing. Turn the Selector
dial to select a temperature higher than the preset 150°F if preferred. To warm at
the preset temperature, simply set the time and press Start/Stop.
Setting Time
To set Keep Warm time, press the Timer button. The 30-minute (0:30) preset
time will start flashing. Turn the Selector dial to set timer for times from 1
minute to 2 hours. To use the preset time, simply press Start/Stop.
Keep Warm
Keep Warm
. The Timer and Temperature buttons will begin flashing.
temperature is 150°F. To change temperature, press the
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Start Keep Warm
Place food in oven. Press Start/Stop to start heating the oven. The timer will
begin counting down. When it reaches zero, the oven will beep and heating
elements will turn off. You may stop warming and turn the heating elements
off at any time by pushing the Start/Stop button.
REHEAT
Reheat function is programmed to reheat food that has already been cooked.
To begin, turn Selector dial to Reheat. The Timer and Temperature buttons will
begin flashing.
Setting Temperature
The oven temperature is preset to 325°F for the Reheat mode. To change
temperature, press the Temperature button; the temperature display will start
flashing. Turn the Selector dial to select a temperature from 150°F to 450°F. To
cook at the preset temperature, simply set the time and press Start/Stop.
Setting Time
To set time, press the Timer button. The 20-minute (0:20) preset time will start
flashing. Turn the Selector dial to set timer for times from 1 minute to 2 hours.
To cook for the preset time, simply press Start/Stop.
Start Reheat
Place food in oven. Press Start/Stop to start heating the oven. The timer will
begin counting down. When it reaches zero, the oven will beep and turn off.
You may stop cooking and turn heating elements off at any time by pushing
the Start/Stop button.
CONVECTION BUTTON
Convection uses a fan to circulate heated air around food as it cooks.
Convection cooking cooks food faster and more evenly. Most recipes
recommend reducing temperatures by 25°F when using convection.
To Convection Bake, first select Bake and set the oven Temp and Timer. Then
press the Conv button. Press Start/Stop to start the oven. You may turn off the
convection fan at any time by pressing the Conv button again. As with regular
Bake, the oven will begin counting down. When it reaches zero, the oven will
beep and the heating elements will turn off. You may stop baking and turn off
the heating elements at any time by pushing the Start/Stop button.
To Convection Broil, first select Broil and set the oven timer. Then press the
Conv button. Press Start/Stop to start the oven. You may turn off the convection fan at any time by pressing the Conv button again. As with regular Broil,
the oven will begin counting down. When it reaches zero, the oven will beep
and the heating elements will turn off. You may stop and turn off the heating
elements at any time by pushing the Start/Stop button.
DEFROST BUTTON
The Defrost button can be used with either the Toast or Bagel functions.
Defrost is designed to first defrost and then toast bread. Select either the Toast
or Bagel setting and select your desired shade using the dial. You may press
the Defrost button either before or after setting the shade. After pressing the
Defrost button and setting the shade, press the Start/Stop button to begin
toasting. The oven will beep at the end of the cycle and the oven will turn off.
You may press Start/Stop at any time to stop toasting and turn off the heating
elements.
CLOCK BUTTON
To set the displayed time of day, press the Clock button. The time will begin
flashing in the display.
Set PM by turning the dial to either show PM or hide PM. Wait a few seconds
until PM stops flashing, then turn the dial to begin setting the hour.
To set the hour, turn the dial and again, wait until the hour stops flashing then
turn the dial to set the minutes.
The clock will automatically stop flashing after you set the minutes.
NOTES
Increasing or Reducing Cooking Time Mid-Cycle
In Bake, Broil, Reheat, and Keep Warm modes you can change selected
cooking time during the heating cycle by simply pushing the Timer button.
When the displayed time begins to flash, turn the Selector dial to choose
new time. When numbers stop flashing, your new time is set. DO NOT push
Start/Stop again – that would turn off the oven heating elements.
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Increasing or Reducing Temperature Mid-Cycle
In Bake, Leftover and Keep Warm modes, you can change selected cooking
temperature
button. When the displayed temperature begins to flash, turn the Selector dial
to choose a new temperature. When numbers stop flashing, your new
temperature is set. DO NOT push Start/Stop again – that would turn off the
heating elements.
Increasing or Reducing Shade Mid-Cycle
In Toast or Bagel modes, you can also change selected shade setting during
the heating cycle by pushing the Shade button.When the displayed shade
begins to flash, turn the Selector dial to choose a new shade. When the shade
setting stops flashing, your new shade is set.
– that would turn off the heating elements.
during the heating cycle
by simply pushing the Temperature
DO NOT push Start/Stop again
CLEANING AND MAINTENANCE
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. To remove baked-on grease, soak the tray in
hot sudsy water with nonabrasive cleaners. Never operate the oven
without the crumb tray in place.
5. Wire rack, baking pan and crumb tray should be hand-washed in hot
sudsy water or use a nylon scouring pad or nylon brush.
6. Never wrap the cord around the outside of the oven. Use the cord
storage cleats on the back of the oven.
7. Any other servicing should be performed by an authorized service
representative.
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 and help to keep toasting consistent, cycle after cycle.
WARRANTY
Limited Three-Year Warranty
This warranty is available to consumers only. You are a consumer if you
own a Cuisinart
at retail for personal, family or household use. Except as otherwise required
under applicable law, this warranty is not available to retailers or other
commercial purchasers or owners. We warrant that your Cuisinart
Convection Toaster Oven Broiler will be free of defects in materials and
workmanship under normal home use for 3 years from the date of original
purchase.
We recommend that you visit our website, www.cuisinart.com for a fast,
efficient way to complete your product registration. However, product
registration does not eliminate the need for the consumer to maintain the
original proof of purchase in order to obtain the warranty benefits. In the event
that you do not have proof of purchase date, the purchase date for purposes
of this warranty will be the date of manufacture.
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 that sells Cuisinart products
of the 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 neither of the
above two options results in the appropriate relief to the consumer, the
consumer may then take the product to an independent repair facility,
®
Deluxe Convection Toaster Oven Broiler that was purchased
®
Deluxe
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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 of nonconforming products under warranty.
California residents may also, according to their preference, return
nonconforming products directly to Cuisinart for repair or, if necessary,
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 at 1-800-726-0190 to ensure that the problem
is properly diagnosed, the product is serviced with the correct parts, and to
ensure that the product is still under warranty.
replacement by calling our Consumer Service Center toll-free at
1-800-726-0190. Cuisinart will be responsible for the cost of the repair,
replacement, and shipping and handling of such nonconforming products
under warranty.
BEFORE RETURNING YOUR CUISINART PRODUCT
If your Cuisinart
®
Deluxe Convection Toaster Oven Broiler should prove to be
defective within the warranty period, we will repair 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, 7475 North Glen
Harbor Blvd, Glendale, AZ 85307. To facilitate the speed and accuracy of your
return, enclose $10.00 for shipping and handling. (California residents need
only supply a proof of purchase and should call 1-800-726-0190 for shipping
instructions.) Be sure to include your return address, description of the
product’s defect, product serial number, and any other information pertinent to
the return. Please pay by check or money order.
NOTE:
For added protection
and secure handling of any Cuisinart product that is being returned, we
recommend you use a traceable, insured delivery service. Cuisinart cannot be
held responsible for in-transit damage or for packages that are not delivered
to us. Lost and/or damaged products are not covered under warranty.
Your Cuisinart
®
Deluxe Convection Toaster Oven Broiler has been
manufactured to the strictest specifications and has been designed for use
only in 120 volt outlets and only with authorized accessories and replacement
parts. This warranty expressly excludes any defects or damages caused by
attempted use of this unit with a converter, aswell as use with accessories,
replacement parts or repair service other than those authorized by Cuisinart.
This warranty does not cover any damage caused by accident, misuse,
shipment or other than ordinary household use. This warranty excludes all
incidental or consequential damages. Some states do not allow the exclusion
or limitation of these damages, so these exclusions may not apply to you.
You may also have other rights, which vary from state to state.
©2013 Cuisinart
150 Milford Road
East Windsor, NJ 08520
Printed in China
13CE139638
G IB-12057
Any other trademarks or service marks of
third parties used herein are the trademarks
or service marks of their respective owners.
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RECIPE BOOKLET
Instruction
Booklet
Reverse Side
Deluxe Convection Toaster Oven Broiler
TOB-135
Page 12
CONTENTS
Banana Pecan Crumb Muffins. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Lemon-Thyme Scones . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Zucchini Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Spicy Baked Eggs in Tomato Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Savory Caramelized Onion and Two-Tomato Tart . . . . . . . . . . . . . . . . . . . . . . . 5
Kitchen Sink Nachos . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Broccoli Rabe and Sausage Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Baked Pasta with Veggies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Old Fashioned Macaroni and Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Stuffed Pork Chops with Green Chiles, Apples and Sage . . . . . . . . . . . . . . . . 9
Turkey Meatloaf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Classic Herb-Roasted Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Rosemary Garlic Lamb Chops. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Cod with Artichokes and Cherry Tomatoes. . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Middle Eastern Stuffed Acorn Squash. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Spanakopita . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Twice-Baked Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Garlic Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Buttery Dinner Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Popovers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Rosemary Focaccia . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Buttermilk Biscuits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Strawberry Shortcakes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Fresh Berry Tart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Pâte Sucrée . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Chocolate Chip and Cherry Bread Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Honey-Roasted Peaches with Cream . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Bittersweet Espresso Brownies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
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
Convection
™
Toaster Oven Broiler can do.
®
Deluxe Convection™ Toaster Oven Broiler. These
®
Deluxe
RECIPES
Banana Pecan Crumb Muffins
These muffins are a great way to use up overripe bananas. For a variation, try
chocolate chips in the batter in place of the nuts.
Makes 6 muffins
nonstick cooking spray
Crumb topping:
¼ cup unbleached, all-purpose flour
2 tablespoons packed light brown sugar
2 tablespoons unsalted butter, cold and cubed
½ teaspoon ground cinnamon
¼ cup pecans, toasted and chopped
pinch kosher salt
Muffin batter:
1 cup unbleached, all-purpose flour
1½ teaspoons baking powder
¼ teaspoon kosher salt
¼ teaspoon ground cinnamon
1 large ripe banana, mashed
¼ cup packed light brown sugar
¼ cup whole milk
¼ cup vegetable oil
1 large egg, lightly beaten
¼ cup pecans, toasted and chopped
1. Preheat oven on Convection Bake at 350°F with the rack in the lower
position. Lightly coat a six-cup muffin pan with the cooking spray; reserve.
2. Combine the ingredients for the crumb topping in a small bowl and mash
with a fork or clean hand, until the butter is evenly distributed. Set aside.
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3. For the muffin batter, put the flour, baking powder, salt and cinnamon in a
2. Put the flour, sugar, baking powder, salt, zest and thyme into the work bowl
small bowl and stir to combine.
4. In a separate bowl, using a hand mixer on medium speed, mix the banana,
brown sugar, milk, oil and egg until thoroughly combined. Add the dry
ingredients and nuts and mix with a fork until just combined.
3. In a liquid measuring cup, combine the buttermilk and egg. While pulsing,
5. Divide the batter evenly among the prepared muffin cups and sprinkle the
crumb topping evenly over each.
6. Bake for 15 minutes, or until a cake tester comes out clean. Let muffins cool
4. Remove the dough and place onto a clean counter/large cutting board. Form
in pan for 5 minutes, then turn onto a wire rack to cool completely.
Calories 338 (52% from fat) • carb. 38g • pro. 5g • fat 20g • sat. fat 4g
Nutritional information per muffin:
• chol. 42mg • sod. 329mg • calc. 94mg • fiber 2g
Lemon-Thyme Scones
A savory version of this tender breakfast favorite. It is perfect when served
with soft scrambled eggs, or as a substitute for rolls at your next dinner party.
Makes 8 scones
2½ cups unbleached, all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon kosher salt
1 tablespoon grated lemon zest
1 tablespoon fresh thyme leaves
6 tablespoons unsalted butter, cold and cubed
2
⁄3
cup low-fat buttermilk
1 large egg, lightly beaten
2 tablespoons heavy cream, for brushing
1. Preheat oven on Convection Bake at 375°F with the rack in the middle
position. Line the baking tray with parchment paper; reserve.
Makes one 2-pound loaf (16 servings)
nonstick cooking spray
2¼ cups unbleached, all-purpose flour
1½ teaspoons ground cinnamon
¾ teaspoon ground allspice
¼ teaspoon ground nutmeg
1 teaspoon kosher salt
1 teaspoon baking powder
½ cup grapeseed or vegetable oil
1 cup packed light brown sugar
2 large eggs
1 cup shredded zucchini
½ cup walnuts, chopped
½ cup dried cherries or cranberries
of a Cuisinart
®
Food Processor fitted with the metal chopping blade. Process
10 seconds to combine. Add the butter to the work bowl and pulse until the
mixture resembles coarse crumbs.
gradually add the liquid mixture through the feed tube and pulse until mixture
just comes together.
the dough into a 10-inch-long cylinder. Using a sharp knife, cut into 8 equal
pieces. Arrange on prepared baking sheet. Brush each scone with heavy
cream. Bake in preheated oven for about 20 minutes, or until golden brown.
Calories 244 (39% from fat) • carb. 32g • pro. 5g • fat 10g • sat. fat 7g
Nutritional information per scone:
• chol. 52mg • sod. 139mg • calc. 51mg • fiber 1g
Zucchini Bread
Warm with spices, this bread stays wonderfully moist –
try it toasted with a thin layer of cream cheese for an afternoon snack.
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1. Preheat oven on Bake at 325°F with the rack in the lower position. Coat a 9
x 5 x 3-inch loaf pan with cooking spray.
2. In a bowl stir together the flour, spices, salt and baking powder. In a large
mixing bowl, whisk together the oil, sugar, eggs and zucchini until combined.
Fold the dry ingredients into the wet, being sure to fully incorporate. Stir in
the nuts and dried fruit.
6 1-inch thick slices ciabatta bread
6 tablespoons grated Pecorino Romano
6 large eggs, room temperature
1. Put 1 tablespoon of the oil into a medium saucepan set over medium heat.
2. When the oil is hot add the chopped garlic, onion and red pepper flakes.
3. Pour the batter into the prepared pan and bake for 1 hour, or until a cake
tester comes out clean.
3. Stir in the basil, salt and pepper. Add the wine and deglaze the pan with a
4. Cool on a wire rack for 5 minutes then turn the loaf out onto a wire rack to
cool completely.
Calories 192 (37% from fat) • carb. 28g • pro. 3g • fat 8g • sat. fat 1g
Nutritional information per serving:
• chol. 23mg • sod. 183mg • calc. 25mg • fiber 1g
Spicy Baked Eggs in Tomato Sauce
This zesty Italian-inspired dish would make a great addition
to any brunch menu.
Makes 6 servings
2 tablespoons olive oil, divided
4. Stir in heavy cream and remove sauce from heat. Transfer to a blender and
5. Evenly arrange the ciabatta slices directly on the rack with the rack in the
6. Switch the oven rack to the middle position and switch to Bake at 375°F.
4 garlic cloves, finely chopped, plus 1 garlic clove, halved (for rubbing
bread)
1 small onion, finely chopped
7. Place the baking dish into the oven and bake for 18 to 20 minutes, or until
¾ teaspoon crushed red pepper flakes
2 sprigs fresh basil (10 to 12 large leaves), plus more for garnish
8. To serve, spoon an egg with sauce directly onto a slice of toast and garnish
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ cup dry white wine
1 can (28 ounces) whole peeled plum tomatoes with juices, roughly
chopped
¼ cup heavy cream
Sauté until softened, about 5 minutes.
wooden spoon. Cook until wine is completely reduced. Stir in the tomatoes
and bring to a boil. Reduce the heat to low and partially cover. Simmer
sauce for 1 hour, to allow flavors to develop and reduce slightly.
blend until smooth, about 1 minute. Pour the sauce into a shallow baking
(either a 9-inch square or oval baking pan, about 1 quart). Reserve.
upper position. Set oven to Broil and toast for about 10 to 11 minutes,
flipping the slices halfway through, until both sides are golden brown.
Remove and immediately rub the toast with the halved garlic and drizzle with
remaining oil.
Sprinkle the Pecorino all over the tomato sauce. Carefully crack the eggs
into the sauce, keeping the yolks intact.
whites are just set.
with torn basil. Eat with a knife and fork.
Nutritional information per serving:
Calories 241 (56% from fat) • carb. 13g • pro. 11g • fat 15g • sat. fat 6g
• chol. 204mg • sod. 682mg • calc. 67mg • fiber 2g
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Savory Caramelized Onion and Two-Tomato Tart
This tart has a pleasant sweetness to it,
thanks to the caramelized onions and the fresh summer tomatoes.
Makes one tart (9 servings)
4. Preheat oven on Convection Bake at 400°F with the rack in the lower
5. Once shell is baked and cools slightly, press down center of tart shell
1 tablespoon unsalted butter
1 medium onion, halved and thinly sliced
2 garlic cloves, smashed
2 thyme sprigs, stems removed and discarded
¾ teaspoon kosher salt, divided
1 cup mixed red and yellow grape tomatoes, halved
1 sheet prepared puff pastry, defrosted
6. Scatter the basil on top of the tart before serving.
egg wash (1 large egg and 1 teaspoon water, whisked together)
½ cup plus 1 tablespoon shredded Comté cheese, divided
¼ cup fresh ricotta, strained of any excess water
2 large basil leaves, thinly sliced or torn into small pieces
1. Put the butter, onion, garlic, thyme and ½ teaspoon of the salt into a medium
skillet set over low heat. Cook until the onions are deeply golden, stirring
occasionally – the onion must cook slowly, so if it seems as though it is
browning too quickly or getting too dark, lower the heat. This process will
take about 45 minutes to 1 hour.
2. While the onion is caramelizing, toss the tomatoes in a small bowl with the
remaining salt; reserve.
3. Line the baking pan with parchment paper. Roll out the sheet of pastry on
a well-floured surface; cut to fit pan and place on the prepared pan, folding
over the edges to make a border. Using the tines of a fork, prick the surface
of the tart shell all over, in the center and on the border. Brush the egg wash
all over the tart shell.
position. Place the empty tart shell on the rack and bake for 20 minutes.
Keep an eye on the shell to make sure the surface does not get too dark.
Cover with aluminum foil, if it gets dark before time expires.
slightly to keep edges up. Scatter ¼ cup of the shredded cheese along
the bottom of the tart shell. Put ½-tablespoon dollops of the ricotta on top
of the cheese evenly across the tart; sprinkle with half of the remaining
salt. Top evenly with the onion mixture and then the tomatoes, and finally
the remaining cheese and salt. Place back into the oven in the upper rack
position. Set oven to Broil for about 8 to 10 minutes, until cheese is melted
and golden brown.
Nutritional information per serving:
Calories 172 (38% from fat) • carb. 19g • pro. 8g • fat 7g • sat. fat 3g
• chol. 15mg • sod. 398mg • calc. 111mg • fiber 1g
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Kitchen Sink Nachos
The great thing about this recipe is that you can make it
as extravagant or simple as you want –
here we go a little overboard and throw in just about everything.
Makes 8 to 10 servings
60 tortilla chips (this is an estimate – you need enough to cover the
bottom of the baking tray, but can have more or less depending
on how many mouths you need to feed)
¾ cup refried beans (about ½ of a 15.5-ounce can)
1 small to medium tomato, chopped
1 jalapeño, halved, seeded and thinly sliced
2 to 4 scallions, thinly sliced (white and green parts)
1 can (4.5 ounces) chopped green chilies
1 cup sliced black olives (These can be purchased pre-sliced
in a 2.25-ounce can. Be sure to drain them first.)
1 cooked chicken leg, shredded
(skin and bone removed and discarded)
6 to 8 ounces shredded Cheddar and/or Monterey Jack
(about 1½ to 2 cups)
salsa, guacamole and sour cream, for serving
lime wedges, for serving
1. Line the baking pan with aluminum foil. Evenly distribute the chips in the
prepared pan. Distribute the remaining ingredients over the chips, as evenly
as possible, in the order listed.
2. Put nachos into the oven with the rack in the upper position and set on Broil.
Broil for about 12 to 15 minutes, or until the cheese is fully melted.
3. Serve immediately with salsa, sour cream, guacamole and lime wedges.
Nutritional information per ser ving (based on 10 servings):
Calories 249 (47% from fat) • carb. 23g • pro. 10g • fat 13g • sat. fat 4g
• chol. 28mg • sod. 448mg • calc. 154mg • fiber 2g
Broccoli Rabe and Sausage Bread
Sweet ricotta complements the slight bitterness
and spice of the broccoli rabe and sausage.
Makes one 14-inch roll
4 teaspoons grapeseed or vegetable oil, divided
2 fresh sweet Italian sausage links, about 12 ounces, casings
1 tablespoon white wine or fresh lemon juice
1 bunch broccoli rabe (no more than 1 pound), trimmed and cut into
2 garlic cloves, chopped
½ teaspoon kosher salt, divided
1
½ cup ricotta
¼ cup shredded mozzarella
¼ cup grated Pecorino or Parmesan
pinch ground nutmeg
¼ teaspoon freshly ground black pepper
1 pound pizza dough, store-bought or homemade*
egg wash (1 large egg and 1 teaspoon water, whisked together)
1. Put 1 teaspoon of oil in a medium to large sauté pan set over medium-high
removed
2-inch pieces
⁄8
teaspoon crushed red pepper flakes
unbleached, all-purpose flour, for rolling dough
heat. Once hot, add the sausage, breaking up with a heatproof spatula.
Cook until no longer pink, about 6 to 8 minutes. Add white wine or lemon
juice and scrape up the brown bits from the bottom of the pan. Cook until
liquid has evaporated. Remove and reserve sausage in a large mixing bowl.
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2. Add the remaining oil and reduce heat to medium. Add broccoli rabe — it
will look like a lot but will shrink as it cooks. Sauté for about 7 to 8 minutes,
or until just tender, stirring in the garlic, pinch of salt and red pepper flakes
halfway through cooking. Remove from the heat and set aside with the
sausage to cool slightly.
3. Once the sausage and broccoli rabe are cool to the touch, add the cheeses,
nutmeg, pepper and remaining salt; stir to combine completely.
4. Preheat oven on Convection Bake at 350°F with the rack in the lower
position. Line the baking pan with parchment paper; reserve.
5. Punch down pizza dough on a lightly floured surface. With the tips of your
fingers, gently press out dough into a 14 x 8-inch rectangle, turning and
stretching as needed. If any tears appear, pinch the dough back together.
6. Evenly spread the broccoli/sausage/cheese mixture all over the dough in a
single layer, leaving a 1-inch border around the outside.
7. Brush the border of the dough with the egg wash. Starting with the long
end farthest from you, roll the dough into a log (like a jelly-roll) to the center
of the rectangle. Take the long end closest to you and tightly pull it back
over the dough in the center to cover and complete the roll. Pinch to seal
all along the seam. Fold the ends of the dough in on each side and pinch to
seal. Roll the dough over so it is seam side down and place on the prepared
baking pan. Brush all over with egg wash and with a paring knife, cut 3
evenly spaced slits in the top.
8. Bake for 40 minutes or until golden brown and cooked through, rotating the
pan halfway through cooking. Remove and allow bread to rest 5 minutes
before slicing. Serve warm.
Nutritional information per ser ving (based on 12 servings):
Calories 172 (38% from fat) • carb. 19g • pro. 8g • fat 7g • sat. fat 3g
• chol. 15mg • sod. 398mg • calc. 111mg • fiber 1g
*Visit www.cuisinart.com for a simple pizza dough recipe.
Baked Pasta with Veggies
If you can’t find gemelli, any short, shaped pasta
works well here for holding onto cheese and veggies in each bite.
Makes 6 to 8 servings
nonstick cooking spray
½ pound dried gemelli pasta
1½ cups broccoli florets
1 teaspoon olive oil
1 small red onion, chopped
1 small yellow bell pepper, cut into ½-inch slices
½ teaspoon kosher salt, divided
¼ teaspoon freshly ground black pepper
2 garlic cloves, finely chopped
3 ounces fresh goat cheese, room temperature
4 ounces Emmenthal (Swiss), shredded
2 tablespoons grated Parmesan
4 to 6 basil leaves, thinly sliced
1. Lightly coat a 9-inch square baking pan with nonstick cooking spray;
reserve.
2. Fill a large saucepan with water and bring to a boil. Cook the pasta
according to package directions to al dente doneness. During the last 2
minutes of cooking, add the broccoli to the pot. When ready to drain, scoop
the broccoli out of the pot and reserve separately. Drain pasta and reserve
back in pot. Separate any remaining broccoli.
3. Heat the oil in a medium skillet over medium heat. Add the onion, pepper,
¼ teaspoon of the salt and all the pepper. Cook the vegetables for 6 to
8 minutes, until softened. Add the broccoli florets during the last 2 to 3
minutes of cooking. Add the garlic during the last minute.
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4. Remove the pan from the heat and add the vegetables directly to the
pot with the cooked pasta. Add the remaining ingredients, including the
remaining salt, and stir to thoroughly combine.
5. Preheat oven on Bake at 325˚F with the rack in the lower position.
6. While the oven is preheating, transfer the pasta to the prepared baking pan.
Cover with foil and place the pan in the oven. Bake for 25 minutes, remove
the foil and bake for an additional 5 minutes, until cheese is melted and
pasta is heated through.
Nutritional information per ser ving (based on 8 servings):
Calories 217 (34% from fat) • carb. 24g • pro. 11g • fat 8g • sat. fat 4g
• chol. 19mg • sod. 251mg • calc. 202mg • fiber 1g
Old-Fashioned Macaroni and Cheese
Extra-creamy, this will become a family favorite.
Makes 8 servings
nonstick cooking spray
½ pound elbow macaroni
1 teaspoon olive oil
¼ cup (4 tablespoons) unsalted butter
3 tablespoons unbleached, all-purpose flour
3 cups whole milk
2 cups (about 6 ounces) shredded cheese (we use a variety of
Cheddar, Gruyère and Monterey Jack for ultimate creaminess and
flavor)
¾ teaspoon kosher salt
¼ teaspoon ground mustard
pinch ground nutmeg
dash hot sauce
1½ cups prepared white-bread croutons, divided
1. Lightly coat a 9-inch square or round baking pan with cooking spray;
reserve.
2. Cook macaroni according to the package instructions. Drain pasta and rinse
under cold water. Toss with the olive oil to prevent sticking; reserve.
3. Put the butter into a medium saucepan set over medium heat. Once melted,
stir in the flour until smooth. Continue to cook, constantly stirring, for about
2 minutes to cook the flour. While whisking, slowly add the milk to the butter/
flour mixture. Raise the heat slightly to bring the milk to a boil, while stirring.
Once it reaches a boil, reduce the heat to maintain a simmer, stirring so a
film does not form on the bottom of the pot. Cook until the sauce becomes
very thick, about 30 to 45 minutes. Once thickened, stir in the shredded
cheeses until sauce is smooth. Add the salt, ground mustard, nutmeg, hot
sauce and then the macaroni, stirring to combine. Finally, stir in 1 cup of the
croutons, and remove from heat.
4. Preheat oven on Bake at 350°F with the rack in the lower position.
5. Pour the macaroni and cheese into the prepared pan. Scatter the remaining
½ cup of croutons on the top and loosely cover with aluminum foil. Bake
for 30 minutes. Carefully remove the foil and switch the oven to Broil for an
additional 5 minutes to brown the top.
Nutritional information per serving:
Calories 319 (44% from fat) • carb. 32g • pro. 12g • fat 15g • sat. fat 10g
• chol. 43mg • sod. 429mg • calc. 260mg • fiber 1g
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Stuffed Pork Chops with Green Chiles, Apples and Sage
This sweet and savory stuffing blend is a perfect complement to
grilled pork chops.
Makes 4 servings
4 green chile peppers (like Anaheim or poblano), about 10 ounces
2 tablespoons unsalted butter
1 small red onion, finely chopped
1 small green apple, cut into small dice
2 garlic cloves, crushed
¾ teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper, divided
3 tablespoons granulated sugar
¼ cup dry white wine
2 tablespoons thinly sliced sage
¼ cup finely shredded Cheddar
4 boneless pork chops, about 2 pounds, 1½ inches thick
1 teaspoon olive oil
1. Preheat oven on Convection Bake at 425°F with the rack in the upper
position. Place the chile peppers on the baking tray and put into oven. Roast
for about 30 minutes, turning peppers halfway through cooking time. When
evenly browned, place the peppers into a bowl and cover tightly with plastic
wrap. Once cool, remove and discard skins and seeds and then roughly
chop the peppers.
2. Put butter into a medium sauté pan set over medium heat. Once melted,
add the onion, apple, garlic, ½ teaspoon of the salt and ¼ teaspoon of the
pepper and sauté until softened, at least 10 minutes. Add the chopped
chile peppers and stir to combine and blend the ingredients. Cook for an
additional 5 minutes and stir in the sugar and white wine and cook until wine
is evaporated.
3. Once all the wine is evaporated, remove from the stove and stir in the sage.
Allow to cool slightly before stirring in the Cheddar.
4. Before cooking, cut a pocket into the long side of the pork chop that runs
just about the full length and width of the chop without cutting through to
the other side. Sprinkle the chops inside and out with remaining salt and
pepper and then stuff each with about ¼ cup of the filling. Tie together with
butcher's twine in two places along the pork chop.
5. Rub each chop with olive oil and place on the baking tray fitted with the
broiling rack. Preheat oven on Convection Bake at 425°F with the rack in the
upper position. Once oven is preheated, put tray in oven and bake for about
20 minutes. Internal temperature at pork chops should register 140˚F. Let rest
5 minutes in oven before serving.
Nutritional information per serving:
Calories 310 (38% from fat) • carb. 14g • pro. 32g • fat 13g • sat. fat 5g
• chol. 107mg • sod. 291mg • calc. 68mg • fiber 1g
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Turkey Meatloaf
Veggies are added for flavor in this healthier version of meatloaf.
Makes about 10 servings
1 teaspoon olive oil
1 small onion, finely chopped
1 small carrot, finely chopped
1 small celery stalk, finely chopped
2 garlic cloves, finely chopped
¾ teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper, divided
8 baby bella (crimini) mushrooms, chopped
1½ cups old-fashioned oats, divided
½ cup chicken broth, low sodium
2 large eggs, lightly beaten
1
⁄3
cup ketchup
1 tablespoon tomato paste
1
1
⁄3
pounds ground turkey
1 tablespoon chopped fresh parsley
nonstick cooking spray
1. Put the oil in a medium skillet over medium heat. Once the oil is hot and
shimmering across the pan add the onion, carrot, celery, garlic, ½ teaspoon
of the salt and ¼ teaspoon of the pepper. Sauté until fragrant and soft, about
8 to 10 minutes. Add the mushrooms and continue to sauté until soft, an
additional 5 to 10 minutes. Allow to cool slightly.
2. Put 1 cup of oats with the chicken broth into a large mixing bowl and mix to
coat the oats. Stir in the eggs, ketchup and tomato paste. Add the ground
turkey, cooked vegetables, with remaining salt, pepper, remaining oats and
parsley.
3. Gently with hands or large spoon blend together ingredients until completely
combined. Be careful not to overmix.
4. Coat the inside of a loaf pan with nonstick cooking spray and place meatloaf
mixture into pan. Preheat oven on Convection Bake at 350°F with the rack
in the lower position. Once preheated put the meatloaf in the oven and bake
for 50 minutes.
5. Meatloaf is done when internal temperature registers 165°F. Allow to rest
slightly before removing from pan and slicing.
Nutritional information per serving:
Calories 238 (48% from fat) • carb. 13g • pro. 18g • fat 13g • sat. fat 3g
• chol. 106mg • sod. 405mg • calc. 41mg • fiber 2g
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Page 21
Classic Herb-Roasted Chicken
A combination of dried and fresh herbs dress up this classic bird.
Rosemary Garlic Lamb Chops
The simple marinade makes these chops tender and flavorful!
Makes 4 to 6 servings
1 tablespoon olive oil
1 teaspoon dried basil
1 teaspoon dried thyme
1 tablespoon chopped fresh rosemary
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 lemon, halved
Makes 3 to 6 servings
1 pound lamb loin chops (about 6), each ½- to ¾-inch thick
½ teaspoon kosher salt, divided
¼ teaspoon freshly ground black pepper
¼ teaspoon chili powder
2 fresh rosemary sprigs, each broken to release flavor
4 garlic cloves, crushed
1. Toss the lamb chops with ¼ teaspoon of the salt, the pepper, chili powder,
1 whole chicken (3½ to 4 pounds), rinsed and patted dry
2 garlic cloves, smashed
2. When ready to cook remove chops from refrigerator and place on baking
1. Preheat oven on Convection Bake at 375°F with the rack in the lower
position. Line the baking pan with parchment paper; reserve.
2. In a small bowl, combine the oil, herbs, salt and pepper to make a paste. Set
3. Once oven is preheated place lamb in oven and set timer to 5 to 7 minutes
aside.
3. Squeeze the lemon halves all over the outside and inside of the chicken.
Stuff the chicken with the lemon halves and garlic cloves. Rub the herb
4. Allow lamb to rest about 5 minutes before serving.
paste all over the skin of the chicken. Tie the chicken with butcher’s twine
and place on the prepared pan and into the oven.
4. Cook the chicken for 1 hour 15 minutes to 1 hour 20 minutes, or until juices
run clear when the thigh is pierced. Let the chicken rest for at least 5 to 10
minutes before carving.
Nutritional information per ser ving (based on 6 servings):
Calories 598 (65% from fat) • carb. 2g • pro. 50g • fat 42g • sat. fat 12g
• chol. 198mg • sod. 566mg • calc. 42mg • fiber 2g
rosemary and garlic. Refrigerate for at least one hour and up to overnight.
tray fitted with the broiling rack. Preheat oven on Convection Bake at 450°F
with the rack in the upper position. Season chops with remaining salt.
depending on thickness of chops. Once time expires, set oven to Broil for 3
minutes. Lamb is medium rare when internal temperature is 130°F.
Nutritional information per ser ving (based on 6 servings):
Calories 181 (53% from fat) • carb. 1g • pro. 20g • fat 10g ∙•sat. fat 5g
• chol. 6mg • sod. 247mg • calc. 16mg • fiber 0g
11
Page 22
Cod with Artichokes and Cherry Tomatoes
Tangy capers, earthy artichokes and sweet cherry tomatoes brighten the flavor
of this mild whitefish.
Middle Eastern Stuffed Acorn Squash
Not only are the flavors rich and delicious,
but the varying textures in this dish standout at any dinner table.
Makes 4 servings
12 ounces cod fillet, cut into four 3-ounces fillets
Makes 4 servings
2 acorn squashes (about 1¼ pounds each),
1 can (14 ounces) artichoke hearts, drained and quartered
½ cup cherry tomatoes, halved
¼ cup black oil cured black olives, pitted and halved
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 tablespoon extra virgin olive oil
1 tablespoon fresh lemon juice
2 tablespoons drained capers
1. Preheat oven on Bake at 425°F with the rack in the middle position. Line the
baking pan with parchment paper; reserve.
2. Rinse and pat the fish dry.
3. Spread the artichokes, tomatoes and olives in center of the baking pan, and
evenly arrange the fish fillets on top. Season with the salt and pepper. Drizzle
the oil and lemon juice all over, and evenly distribute the capers.
1 tablespoon olive oil, divided
¾ teaspoon kosher salt, divided
¾ teaspoon freshly ground black pepper, divided
1 large shallot, finely chopped
1 cup Israeli or pearl couscous
1 cup chickpeas, drained and rinsed
½ teaspoon ground cumin
½ teaspoon ground cinnamon
2¼ cups chicken broth, low sodium
½ cup chopped dried apricots
¼ cup shelled pistachios, toasted
1. Preheat oven on Bake at 350°F with the rack in the lower position.
2. Line the baking tray with foil and put the squash halves, cut side up, on top.
4. Bake until the fish is just cooked through, and flakes easily with a fork, about
12 to 17 minutes depending on the thickness of the fillets.
Calories 144 (34% from fat) • carb. 6g • pro. 17g • fat 5g • sat. fat 1g
Nutritional information per serving:
• chol. 37mg • sod. 705mg • calc. 16mg • fiber 3g
3. While squash is baking, put the remaining teaspoon of olive oil in a saucepan
halved lengthwise and seeded
Brush the inside of each squash with ½ teaspoon of the oil and sprinkle
each with
1
⁄8
teaspoon of the salt and 1⁄8
teaspoon of the pepper. Bake until
the flesh of the squash is just fork-tender, about 30 minutes. Remove and
set aside.
set over medium heat. Once hot, add the shallot and sauté until softened,
about 5 minutes. Add the couscous, chickpeas, cumin, cinnamon and
remaining salt and pepper. Sauté for 1 minute to toast the couscous.
12
Page 23
4. Add the broth. Bring to a strong simmer and cook partially covered,
stirring occasionally for about 18 to 20 minutes, until almost all the liquid is
absorbed by the couscous and the filling has a creamy consistency. Remove
the pan from the heat, stir in the apricots and pistachios, and cover. Let sit
for 5 minutes.
5. Evenly divide the couscous mixture among the squash halves. Return
squash to the oven and bake until just golden on top, about 10 to 12
minutes.
Nutritional information per serving:
Calories 476 (16% from fat) • carb. 88g • pro. 16g • fat 9g • sat. fat 1g
• chol. 0mg • sod. 497mg • calc.149mg • fiber 11g
Spanakopita
Paired with a big Greek salad and a glass of white wine,
this is a perfect evening meal.
Makes one 9-inch tart (9 servings)
Filling:
1½ teaspoons olive oil
1 small to medium onion, finely chopped
1 garlic clove, finely chopped
2 scallions, trimmed and finely chopped
½ teaspoon kosher salt, divided
pinch freshly ground black pepper
12 to 16 ounces fresh or frozen spinach (if using frozen,
defrost and drain very well over a colander lined with a clean towel)
8 ounces feta, crumbled
¼ cup loosely packed chopped fresh parsley
1 tablespoon chopped, fresh dill
pinch ground nutmeg
1 large egg, lightly beaten
1 large egg yolk, lightly beaten
1 teaspoon fresh lemon juice
Filo layers:
1 stick (½ cup) unsalted butter, melted and cooled
to room temperature
½ package prepared filo dough, defrosted,
and cut into a 9 x 9-inch square (keep covered with
a damp towel and plastic wrap until ready to use)
1 cup finely ground plain breadcrumbs
13
Page 24
1. Put the oil in a large skillet set over medium heat. Add the onion, garlic
and scallions, and a pinch each of the salt and pepper. Sauté until onion is
translucent and softened. Add the spinach, a little at a time, and sauté until
bright and wilted. Remove and cool to room temperature.
2. Once the spinach mixture has cooled, transfer to a large mixing bowl with
the remaining filling ingredients and mix until combined.
3. Brush a 9-inch square baking pan generously with the melted butter. Fit
one filo sheet into the pan, brush generously with melted butter, and then
sprinkle with about 1 tablespoon of the breadcrumbs. Repeat to make eight
layers.
4. Top the eighth layer with all of the spinach filling and smooth using a spatula
or spoon to make it level. Top with one piece of filo, brush generously with
melted butter and top with 1 tablespoon of the breadcrumbs. Repeat with
the remaining pieces of filo in the same manner. Brush the top layer with
butter only. Using a sharp knife, score the top to make nine even squares.
5. Preheat oven on Bake at 350°F with the rack in the lower position. Bake for
Makes 6 servings
6 medium russet potatoes, scrubbed
1 tablespoon olive oil
¼ cup whole milk
½ stick (4 tablespoons) unsalted butter
¼ cup crème fraîche
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons chopped fresh chives
1. Preheat oven on Convection Bake at 400°F with the rack in the upper
1 hour, until the top is well browned. Allow to cool slightly before serving.
Calories 326 (54% from fat) • carb. 28g • pro. 10g • fat 20g • sat. fat 11g
Nutritional information per serving:
• chol. 90mg • sod. 679mg • calc. 200mg • fiber 2g
2. With the tines of a fork, evenly prick each potato 6 to 8 times. Divide the
3. Slice off the top quarter of each potato and scoop out the cooked flesh into
4. To the potato flesh, add the milk and butter. Using a potato masher, mix
Twice-Baked Potatoes
Here we give you the groundwork for the classic twice-baked potato,
but you can top them with just about anything from shredded cheese
position.
oil evenly over the potatoes and rub into the skins. Place potatoes directly
on the rack and bake for 40 to 45 minutes until cooked through. Remove
and set aside until potatoes are cool enough to handle. Reduce oven
temperature to 350°F and move the rack to the middle flipped position. Line
the baking pan with foil and set aside.
a large bowl, leaving an
together until smooth. Add the crème fraîche, salt, pepper and chives.
Continue to mash until completely combined. Divide the potato mixture
evenly to fill all the shells.
and chopped broccoli to salsa and sliced avocado.
1
⁄8
-inch-thick border of shell.
14
Page 25
5. Arrange the potatoes on the prepared tray and bake for 30 to 35 minutes,
until potatoes are warmed throughout and golden on top.
Note: Potatoes may be prepared a day ahead through step 4. Cover and
refrigerate. Bring to room temperature before baking.
Nutritional information per potato:
Calories 278 (38% from fat) • ca rb. 38g • pro. 5g • fat 12g • sat. fat 7g
• chol. 28mg • sod. 30 6mg • calc. 46mg • fiber 5g
Garlic Bread
The garlic butter creates a very rich and decadent bread –
Makes 12 servings
6 garlic cloves
½ cup (1 stick) unsalted butter, softened
¼ teaspoon kosher salt
pinch freshly ground black pepper
1 ciabatta loaf (12 inches in length), halved horizontally
1 to 2 tablespoons grated Parmesan
1. Line the baking pan with foil or parchment paper, reserve.
2. Put the garlic in the work bowl of a Cuisinart
chopper fitted with the metal chopping blade. Process until finely chopped.
Scrape down and add the butter, salt and pepper. Process, scraping down
the sides of the bowl as needed, until completely combined.
3. Spread the garlic butter on top of each halved piece of the ciabatta. Top with
the Parmesan.
4. Place the bread, buttered side up, on the prepared tray. Put bread into oven
with the rack in the upper position. Set to Broil for 12 to 15 minutes, or until
nicely golden on top. Allow to cool for a few minutes before slicing and
serving.
Calories 170 (47% from fat) • carb. 18g • pro. 4g • fat 9g • sat. fat 5g
• chol. 21mg • sod. 221mg • calc. 10mg • fiber 1g
ideal for pasta night.
®
Food Processor or mini
Nutritional information per serving:
15
Page 26
Buttery Dinner Rolls
After your first bite, you will never go back to store-bought rolls again.
Makes 12 rolls
1
⁄3
cup whole milk, plus 1 tablespoon for brushing
6 tablespoons unsalted butter, plus 1 tablespoon for brushing
3 tablespoons granulated sugar
1¾ teaspoons active dry yeast
3 tablespoons warm water (105°F–110°F)
3 cups bread flour
¾ teaspoon kosher salt
1 egg, lightly beaten
1. In a small saucepan combine the milk, butter and sugar. Warm over low heat
until the butter is melted. Remove from heat and set aside until cooled to
room temperature.
2. Dissolve the yeast in the warm water in a large measuring cup. Let stand 5
minutes, or until mixture is foamy. Put the flour and salt in the work bowl of
a Cuisinart
and process for 10 seconds.
3. Add the melted butter mixture and egg to the yeast/water mixture. With the
machine running, slowly add the liquids through the feed tube and process
until a dough ball forms. Continue processing for 45 seconds to knead the
dough. Shape the dough into a smooth ball, and put it in a clean mixing
bowl and cover with plastic wrap. Let rise in a warm place until the dough
has doubled in size, about 60 minutes.
®
Food Processor fitted with the dough or metal chopping blade
4. Lightly butter a 9-inch round baking pan. Punch down the dough and divide
into 12 equal pieces (about 1½ to 1¾ ounces each). Roll into smooth rounds
and arrange in the prepared pan. Cover with plastic wrap and let rise until
doubled in size, about 30 to 40 minutes.
5. Preheat oven on Convection Bake at 375°F with the rack in the middle
position. Melt the remaining tablespoon of butter and combine with the
remaining tablespoon of milk in a small bowl. Gently brush the tops of the
rolls with butter/milk mixture. Bake rolls for 15 minutes until golden brown
and an internal temperature of 190°F is reached.
6. Remove rolls from the pan and cool slightly before serving.
Nutritional information per roll:
Calories 183 (35% from fat) • carb. 26g • pro. 4g • fat 7g • sat. fat 5g
• chol. 34mg • sod. 153mg • calc. 13mg • fiber 1g
Popovers
Light and airy, these are best served hot out of the oven.
Perfect as an accompaniment to roast beef,
or when served simply with sweet butter.
Makes 6 popovers
3 tablespoons unsalted butter
1 cup whole milk
3 large eggs, room temperature
1 cup unbleached, all-purpose flour, sifted
½ teaspoon kosher salt
softened butter or nonstick cooking spray for ramekins
1. Put the butter and milk in a small saucepan set over medium-low heat.
Warm until butter has melted; remove and cool to room temperature.
16
Page 27
2. Put the eggs in a medium to large mixing bowl. Add the cooled butter/milk
mixture and whisk until homogenous. Add the flour and salt and whisk until
completely smooth.
3. Preheat oven on Convection Bake at 375°F with the rack in the lower
position. Heavily butter, or coat with non-stick cooking spray, six 5-ounce
ramekins. Evenly divide the batter among the ramekins. Put in the oven
directly on the rack and bake for 40 minutes, or until very deeply browned
and puffed. Remove from oven and carefully un-mold from ramekins. Serve
immediately.
Calories 177 (47% from fat) • ca rb. 17g • pro. 6g • fat 9g • sat. fat 5g
Nutritional information per popover:
• chol. 112mg • sod. 243mg • calc. 60mg • fiber 0g
Rosemary Focaccia
For a variation on this Italian staple,
top with some chopped kalamata olives.
Makes 12 servings
2¼ teaspoons (1 standard packet) active dry yeast
¼ teaspoon granulated sugar
1
⁄3
cup warm (105°–110°F) water
4 cups unbleached, all-purpose flour
2½ teaspoons kosher salt, divided
½ cup cold water
3 tablespoons olive oil, divided
nonstick cooking spray
2 tablespoons chopped fresh rosemary
1. Dissolve the yeast and sugar in the warm water. Let stand 3 to 5 minutes, or
until mixture is foamy.
2. Put the flour and 1 teaspoon of salt in the work bowl of a Cuisinart
®
Food
Processor fitted with the dough or chopping blade; process 10 seconds to
combine. Add cold water and 2 tablespoons of the oil to the yeast mixture.
3. With the machine running, slowly pour the liquid through the feed tube.
Process until a dough ball forms. Continue to let the machine run another
minute to knead.
4. Place the dough in a lightly floured sealable plastic bag. Let rise in a warm
place until doubled in size, about 45 minutes to 1 hour.
5. Preheat oven on Convection Bake at 400°F with the rack in the lower
position. Lightly coat the baking pan with nonstick cooking spray.
6. Turn the dough out onto a floured surface. Roll out into a rectangle and
then fit onto the prepared pan, stretching the ends of the dough to meet the
edges of the baking tray. Using your fingers, make indentations in the dough
over the entire surface. Brush the dough with the remaining olive oil, and
sprinkle the remaining salt and the rosemary over the top. Cover with plastic
wrap and let rise until puffy, about 20 minutes
7. Remove the plastic and bake until golden and crisp, about 20 minutes. Let
cool slightly on wire rack before serving.
Calories 166 (19% from fat) • carb. 30g • pro. 4g • fat 1g • sat. fat 1g
Nutritional information per serving:
• chol. 0mg • sod. 476mg • calc. 1mg • fib er 1g
17
Page 28
Buttermilk Biscuits
These biscuits are so light and tender that
you will want to make them every night.
Strawberry Shortcakes
With a few tweaks, our flaky biscuit recipe does double duty
as the base for this classic dessert.
Makes 8 biscuits
1¼ cups unbleached, all-purpose flour
¼ cup cake flour
1½ teaspoons cream of tartar
1 teaspoon baking soda
pinch granulated sugar
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
4½ tablespoons unsalted butter, cold and cut into ½-inch cubes
½ cup low fat buttermilk
1 tablespoon unsalted butter, melted, for brushing
1. Preheat oven on Convection Bake at 400˚F with the rack in the middle
position. Line baking pan with parchment paper; reserve.
2. Put the flours, cream of tartar and baking soda into the work bowl of a
Cuisinart
®
Food Processor fitted with the metal chopping blade. Process
for 10 to 15 seconds to combine well. Add the sugar, salt and pepper and
process for an additional 5 seconds. Add the cold butter and pulse until the
mixture resembles coarse crumbs, about 6 to 8 pulses. While pulsing, slowly
add the buttermilk until just incorporated, about 2 to 3 pulses.
3. Pour the dough out onto a lightly floured surface. Gently and carefully knead
2 to 3 times to ensure the dough is fully mixed. Form into a log and cut into
8 equal pieces. Place on the prepared pan, leaving a bit of space between
them to ensure even baking.
4. Bake for about 10 minutes, or until golden brown. Remove and brush
liberally with the melted butter. Serve immediately.
Calories 230 (50% from fat) • c arb. 25g • pro. 4g • fat 13g • sat. fat 8g
Nutritional information per biscuit:
• chol. 35mg • sod. 600mg • calc. 37mg • fiber 1g
Makes 6 shortcakes
1 recipe prepared buttermilk biscuit dough (increase sugar to 2 table-
spoons and reduce salt to ¼ teaspoon)
½ cup plus 1 tablespoon heavy cream, divided
2 tablespoons granulated sugar, divided
¼ teaspoon pure vanilla extract
2 tablespoons confectioners’ sugar
2 cups strawberries, hulled and quartered
1. Preheat oven on Convection Bake at 400°F with the rack in the middle
position. Line the baking pan with parchment paper; reserve.
2. Shape the dough into six rounds and evenly space on the baking sheet.
Brush tops with 1 tablespoon of the heavy cream and sprinkle evenly with 1
tablespoon of the sugar.
3. Bake the shortcakes for 12 minutes, rotating the pan halfway through until
golden brown. Remove from oven and let cool to room temperature.
4. Combine the remaining ½ cup of heavy cream, vanilla and confectioners’
sugar in a medium bowl. Using a hand mixer fitted with whisk attachment,
whip the cream until medium peaks are formed. Cover and chill in the
refrigerator until ready to use. In a small bowl, combine the strawberries and
remaining tablespoon of sugar; reserve until serving.
5. Slice the cakes in half horizontally with a serrated knife. Evenly divide the
whipped cream and berries on the bottom cake halves and then top with the
other shortcake half.
Nutritional information per serving:
Calories 322 (46% from fat) • carb. 39g • pro. 4g • fat 16g • sat. fat 11g
• chol. 53mg • sod. 318mg • calc. 32mg • fiber 1g
18
Page 29
Fresh Berry Tart
Use one or a mix of all three berries for this beautiful and festive tart.
4. In a medium bowl, whip the heavy cream to soft peaks and set aside. In
Makes one 9-inch tart (10 to 12 servings)
1 recipe pâte sucrée (recipe follows)
4 ounces bittersweet or semisweet chocolate, chopped
5. Spread the mascarpone cream into the prepared shell on top of the
½ cup heavy cream
1
⁄3
cup plus 1 tablespoon granulated sugar
pinch kosher salt
8 ounces mascarpone, room temperature
1 vanilla bean, seeds scraped (discard pod or save for another use)
3 to 4 cups berries (raspberries, blueberries, blackberries)
1. On a lightly floured surface roll the dough into a 10-inch disc. Fit into an
ungreased 9-inch tart pan or pie plate and chill for 20 minutes. Prick the
dough evenly all over with a fork, making sure not to go entirely through the
dough.
2. Preheat oven on Bake at 350°F with the rack in the lower position. Line the
pie shell with parchment and fill with dried beans, rice or pie weights. Bake
the crust for 15 to 20 minutes, until the dough beneath the parchment is dry.
Remove the parchment with weights and bake the shell for an additional 5
to 8 minutes, or until shell is lightly browned. Remove from oven and cool
completely.
3. In a heatproof bowl set over a pot of simmering water, melt the chocolate.
Pour the chocolate into the cooled tart shell and smooth with an offset
spatula to cover the bottom evenly. Chill the tart in the freezer for 5 minutes
or until chocolate has hardened.
another medium bowl, using a Cuisinart
®
hand mixer on medium speed,
whip the mascarpone with the sugar, salt and vanilla seeds until lightened
and ingredients are fully combined. Gently fold the whipped cream into the
mascarpone mixture,
1
⁄3
at a time, until completely incorporated.
chocolate, smoothing the top with an offset spatula. Decoratively arrange the
berries over the cream, covering as much of the cream as possible. Chill the
tart in the refrigerator for 30 minutes before serving.
Nutritional information per ser ving (based on 12 servings):
Calories 325 (58% from fat) • carb. 31g • pro. 4g • fat 22g • sat. fat 13g
• chol. 70mg • sod. 115mg • calc. 31mg • fiber 3g
19
Page 30
Pâte Sucrée
Use any leftover from this sweet dough for simple cookies –
Makes one single-crust, 9-inch tart
1¼ cups unbleached, all-purpose flour
1
⁄8
teaspoon kosher salt
1 stick (½ cup) unsalted butter, cubed, room temperature
¼ cup granulated sugar
1 large egg, room temperature
¼ teaspoon pure vanilla extract
1. Put the flour and salt into a small mixing bowl. Whisk to combine and set
aside.
2. Using a Cuisinart
medium bowl until light and creamy. Gradually add the sugar and mix
together until lightened and fully combined. Add the egg and vanilla and mix
until incorporated.
3. Add the flour and mix on low speed until the dough just comes together.
Form dough into a flat disc, wrap in plastic and chill in the refrigerator for at
least 2 hours or preferably overnight until ready to use.
just roll and cut into your favorite shapes.
®
hand mixer on medium speed, beat the butter in a
Nutritional information per ser ving (based on 12 servings):
Calories 131 (53% from fat) • carb. 13g • pro. 2g • fat 8g • sat. fat 5g
• chol. 36mg • sod. 30mg • calc. 2mg • fiber 0g
Chocolate Chip and Cherry Bread Pudding
A great make-ahead dessert – from the oven to the table in an hour.
Makes 6 to 8 servings
1 loaf (1 pound) challah bread, cut into 1-inch cubes (about 10 cups)
½ cup semi- or bittersweet chocolate chips
1
⁄3
cup dried cherries
4 large eggs, lightly beaten
1
⁄3
cup granulated sugar
½ teaspoon kosher salt
1½ cups whole milk
1½ cups heavy cream
2 teaspoons pure vanilla extract
nonstick cooking spray (or softened butter)
1. Place the bread cubes, chocolate chips and cherries in a large bowl. Toss to
combine; reserve.
2. Put the eggs, sugar and salt into a mixing bowl and whisk until light and
frothy. Add the milk, heavy cream and vanilla and continue to whisk until well
combined. Pour liquid mixture over the bread and chips. Gently stir to fully
coat. Cover with plastic and allow to rest in the refrigerator for a minimum of
3 hours, and up to overnight.
3. Preheat oven to Bake at 350°F with the rack in the lower position.
4. Lightly coat a 9-inch round baking pan with the nonstick spray (or brush with
butter). Transfer the soaked bread mixture into the pan. Lightly cover with
aluminum foil and bake for 1 hour. Bread pudding is done when it is nicely
puffed and the internal temperature registers 160°F. Serve immediately with
freshly whipped cream.
Nutritional information per ser ving (based on 8 servings):
Calories 484 (49% from fat) • carb. 50g • pro. 12g • fat 27g • sat. fat 15g
• chol. 188mg • sod. 450mg • calc. 154mg • fibe r 2g
20
Page 31
Honey-Roasted Peaches with Cream
Minimal ingredients let the peaches shine in this fresh, summertime dessert.
Makes 8 servings
Peaches:
4 medium-firm peaches, halved and pitted
1
⁄3
cup honey
¼ teaspoon kosher salt
1½ teaspoons fresh lemon juice
Honey Cream:
½ cup heavy cream
1 tablespoon honey
½ teaspoon pure vanilla extract
pinch kosher salt
amaretti cookies, crushed, for garnish
1. Preheat oven on Bake at 375°F with the rack in the lower position.
2. In a large mixing bowl, toss the peaches, honey, salt and lemon juice
together until peaches are fully coated. Arrange the peaches cut side down
in a 9-inch square baking pan. Spread excess honey mixture over the
peaches. Put the pan in the oven and bake for 25 minutes, until peaches are
softened and slightly caramelized. Let peaches sit about 5 minutes to cool
slightly.
3. Either by hand or with a hand mixer fitted with the whisk attachment, whip
the cream in a medium bowl to achieve soft peaks, gradually adding the
honey, vanilla and salt as the cream thickens.
4. Transfer the cooked peaches to a platter and pour the honey cream over
them. Garnish with cookies and serve.
Calories 128 (35% from fat) • carb. 21g • pro. 1g • fat 5g • sat. fat 4g
Nutritional information per serving:
• chol. 20mg • sod. 107mg • calc. 5mg • fiber 1g
Makes 16 brownies
nonstick cooking spray
¾ (1½ sticks) cup unsalted butter, cubed
4 ounces unsweetened chocolate, chopped
4 ounces bittersweet chocolate, chopped
2 tablespoons cocoa powder
2 teaspoons espresso powder
3 large eggs
1½ cups granulated sugar
2 teaspoons pure vanilla extract
½ cup unbleached, all-purpose flour
¾ teaspoon kosher salt
1. Lightly coat a 9-inch square baking pan with nonstick cooking spray and line
2. Put the butter and both chocolates into a heatproof bowl and place over a pot
3. Using a Cuisinart
4. Stir the flour and salt into the chocolate mixture until just incorporated. Fold
5. Pour the batter into prepared pan. Bake for 20 minutes, until edges are just
Bittersweet Espresso Brownies
Fudgy and rich, these brownies are just the thing
when you need a quick chocolate fix.
with parchment paper. Preheat oven on bake at 350˚F with the rack in the
middle position.
of simmering water. Once the butter/chocolate mixture is almost completely
melted, stir in cocoa powder and espresso powder. Once chocolate is
completely melted, set aside to cool to room temperature.
®
gradually add the sugar. Mix until light and thickened, about 1 to 2 minutes.
Add vanilla and beat until well combined.
the chocolate mixture into the egg mixture until the batter is no longer streaky.
dry. Cool completely and chill in the refrigerator overnight before cutting and
serving.
Calories 249 (54% from fat) • carb. 28g • pro. 3g • fat 16g • sat. fat 10g
hand mixer beat the eggs to break them slightly, then
Nutritional information per brownie:
• chol. 57mg • sod. 120mg • calc. 12mg • fiber 2g
21
Page 32
NOTES
22
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