Cuisinart TOB-200 Instruction Manual

INSTRUCTION AND RECIPE BOOKLET

Rotisserie Convection Toaster Oven

TOB-200

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 or plug, or place any part of the oven in water or other liquids. See instructions for cleaning on page 14.

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 oven 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. Do not let cord touch hot surfaces, which could damage it.

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

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

12. Do not place sealed or airtight containers in the oven.

13. Extreme caution should be exercised when using containers constructed of materials other than metal, glass or ceramic in the oven.

14. To avoid burns, use extreme caution when removing trays, pans, racks, accessories or disposing of hot grease.

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

16. Do not place paper, cardboard, plastic or similar products in the oven.

17. 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.

18. Do not block the top of the oven, steam vents, or any other openings while in use.

19. Oversize foods, metal foil packages and utensils must not be inserted in the oven, as they may involve a risk of fire or electric shock.

20. A fire may occur if the oven 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.

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

22. Do not attempt to dislodge food when the oven is plugged into an electrical outlet.

23. CAUTION: To avoid possibility of fire, never leave oven unattended during use.

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

25. 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 stop the cooking cycle, then remove plug from wall outlet.

26. 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.

27. Extreme caution must be used when moving an appliance containing hot oil or other hot liquids.

28. Press the Start/Stop button to begin or stop cooking function.

SPECIAL CORD SET INSTRUCTIONS

A short power supply cord is provided to reduce the risks resulting from becoming entangled in or tripping over a longer cord.

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 tripped over unintentionally or pulled on by children.

NOTICE

This appliance has a polarized plug (one blade is wider than the other). As a safety feature, this plug will fit in a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to defeat this safety feature.

UNPACKING INSTRUCTIONS

1. Place the box on a large, sturdy, flat surface.

2. Open the box and remove the instruction book and any other literature.

3. Lift the packing materials, oven and accessories out of the box.

4. Remove all other parts packed in pulp mold and remove packing materials surrounding those parts. Be sure to check all packing materials for all parts listed in the Features and Benefits section on page 4 before discarding.

5. Remove any protective or promotional labels from your oven and other parts.

FOR HOUSEHOLD USE ONLY

BEFORE THE FIRST USE

Before using your Cuisinart® Rotisserie Convection Toaster Oven for the first time, remove any dust from shipping by wiping the base, cover and controls with a damp cloth. Be sure to thoroughly clean all accessories before first use. The oven rack, baking pan, broiling rack, the rotisserie spit and crumb tray should be hand washed in hot sudsy water. Be sure to thoroughly clean all accessories before each use.

Before using your Cuisinart it is 2 to 4 inches away from the wall or from any items on the countertop. Do not use on heat-sensitive surfaces. DO NOT STORE ITEMS ON TOP OF THE OVEN. IF YOU DO, REMOVE THEM BEFORE YOU TURN YOUR OVEN ON. THE EXTERIOR WALLS GET VERY HOT WHEN IN USE. KEEP OUT OF REACH OF CHILDREN.

Rotisserie Convection Toaster Oven, make sure

TABLE OF CONTENTS

Important Safeguards. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2

Unpacking Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3

Before the First Use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3

Features and Benefits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4

Getting to Know Your Control Panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5

Set Your Clock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6

Oven Rack Position Guide. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6

Oven Functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7

Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9

Cleaning and Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14

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

Recipes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16

SAVE THESE INSTRUCTIONS

FEATURES AND BENEFITS

1. Blue Backlit LCD Digital Display

Shows selected function, shade setting, temperature, and cooking time. Includes PREHEAT and READY readouts.

2. Selector Dial/Button

Lets you choose cooking functions and set baking time, clock, temperature, and toast shade.

3. Convection Button (Conv)

Starts convection fan for most cooking functions.

4. Rotisserie Button (Rotis)

Activates rotisserie function options.

5. 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).

6. Front Pull-Out Crumb Tray

The crumb tray slides out from the front of the Rotisserie Convection Toaster Oven for easy cleaning.

7. Easy-Clean Interior

The sides of the oven are specially coated, making it easier to wipe and clean the interior of the oven.

8. Wire Rack

Your oven includes one cooking rack. There are four positions to insert the rack into the oven. The upper and middle positions have a stop feature so the rack stops halfway out of the oven. The rack can be removed by lifting the front of the rack and sliding it out.

9. Baking/Drip Pan

A baking/drip pan is included for your convenience. Use with the broiling pan when broiling. Use alone when baking or roasting.

10. Broiling Rack

Fits into the baking/drip pan to use when broiling.

11. Rotisserie Spit

Food item for rotisserie should be put onto the rotisserie spit.

12. Rotisserie Skewers

The rotisserie skewers can be used for larger items such as chicken or

large pieces of meat. The skewers secure the food item into position.

13. Handgrip

To be used for removing rotisserie items from the oven.

14. Rotisserie Sockets

The rotisserie sockets are located on the left and right wall in the center of the oven. The spit fits into these sockets.

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.

11 and 12

Wire RackHandgrip

Broiling Rack

Baking/Drip Pan

Spit & Skewers

LEFT

Rotisserie

RIGHT

11 and 12

2 3 4 5

Getting to Know Your Control Panel

LCD Display

The large blue-backlit LCD screen is easy to read, and clearly displays the function, time, temperature, and toast shade you have selected. When oven is plugged in and not in use, clock will be displayed.

Selector Dial/Button

Use to select cook function, change preset time or temperature, and choose toast shade. Turn selector dial to scroll through functions, time and temperature. Press the dial to select desired option.

Convection

The Conv button can be pressed at any time to add convection technology to most of the cooking functions. Convection provides faster and more even baking and cooking.

Rotisserie

The Rotis button can be pressed to scroll through options: Chicken, Duck, Meat and Custom.

Start/Stop

Press to start oven after selecting function, temperature and time. Press to stop any cooking function.

Set Your Clock

Plug the oven into a 120 volt AC outlet. The LCD display will be illuminated blue. Clock will read 12:00. To set clock, press and hold the Selector button until the time starts flashing. Turn the Selector dial to set hour and then press it to select. To select “PM” scroll through past “11” until “PM” displays. Turn the dial for minutes and then press to set.

Oven Sounds

You have the option of turning off the beeping sounds or making the beeps louder. To change the beep setting, press the ROTIS button and the Conv button simultaneously for two seconds. The number “1” (default setting) will display. To deactivate all beeps, turn the Selector dial to 0 (zero), then press Selector button to hold this setting. To change the beeps to a louder sound, turn the dial to “2”, then press the button to hold this setting. If you unplug the oven, all beeps will go back to the default “1” setting.

OVEN RACK POSITION GUIDE

All our recipes give you step-by-step directions and indicate where to position the oven rack for best results. Please refer to the diagrams below.

Baking and roasting: Use rack in position 1 or 2. Toasting: Toasting should always be done in position 3. WARNING:

Placing the rack in position 1 or 4 while toasting may result in a fire.

Pizza: Rack should always be in position 3. Broiling: Use rack in position 4.

Position 1 Position 2 Position 3

Crumb Tray

The crumb tray is located in the front of the toaster oven. It can easily be removed for cleaning with its built-in pull-out handle. The crumb tray should never be covered with foil.

Position 4

OVEN FUNCTIONS

Toasting functions – All toasting functions offer a built-in defrost option. Turn the Selector dial to select the snowflake

Toasting Function Rack Position Preset Shade Shade Range Preset Slices Possible slices

Toast 3 4 1 to 7 3 – 4 1–2, 3–4, 5–6

Bagel 3 4 1 to 7 3 – 4 1–2, 3–4, 5–6

Cooking functions – Below is a guide to the cooking functions. For more detailed information about each function see pages 9-12.

Cooking

Function

Bake 1, 2 350°F 150°F to 450°F 30 minutes Yes Baked goods,

Broil 4 500°F Fixed

Roast 1, 2 400°F 150°F to 450°F 30 minutes Yes Larger cuts of meat,

Pizza 3 450°F 350°F to 450°F 14 minutes =

Keep Warm 1, 2, 3 175°F 150°F to 300°F 30 minutes Yes Holds food at serving

Leftovers 1, 2, 3 325°F 150°F to 450°F 20 minutes Yes Reheats leftovers to

Rack

Position

Default

Temp

Range

temperature

Preset

Time

10 minutes Yes Steaks, chops,

12-inch fresh pizza

Convection option Recommended

Yes Pizza – both fresh

for toasting frozen items.

Foods

casseroles, bread

burgers,  sh, sea-

food, top browning

vegetables, chicken

and frozen

temperature

serving temperature

ROTISSERIE FUNCTIONS

Cooking

Function

Chicken 1* 450°F 150°F to 450°F 60 minutes Yes Chicken, other poultry

Duck 1* 325°F 150°F to 450°F 1 hour 30 minutes Yes Duck Meat 1* 425°F 150°F to 450°F 40 minutes Yes Beef, Lamb, Pork

Custom 1* 350°F 150°F to 450°F 30 minutes Yes Fish, Fruit, Vegetables

*Baking pan in Position 1 to catch any grease.

Rack

Position

Default

Temp

Range

Preset

Time

Convection

Option

Recommended Foods

OPERATION

TOAST

Adjust rack to position 3. Put bread in the toaster oven. Turn Selector dial to toast and press. “Shade” will flash –

scroll and press to select desired shade from 1 to 7. “Slices” will begin to flash – scroll and press to select

number of slices. Snowflake will flash – turn Selector dial to select this if using frozen bread.

Otherwise just press Start/Stop to begin toasting. Toasting tips Toasting times vary based on thickness and temperature of bread. For thinly

sliced bread, a lighter setting might be needed, as it will toast more quickly. Refrigerated bread will take longer to toast than room temperature bread.

Shade guide

Light . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Setting 1 or 2

Medium . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Setting 3, 4, or 5

Dark . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Setting 6 or 7

BAGEL

Adjust rack to position 3. Put bagels in the toaster oven with cut sides facing up. Turn Selector dial to bagel and press. “Shade” will flash – scroll and press to

select desired shade from 1 to 7. “Slices” will begin to flash – scroll and press to select

number of bagel halves. Snowflake will flash – turn Selector dial to select this if

using frozen bagels. Otherwise, just press Start/Stop to begin toasting.

Bagel Tip

This function provides full heat on the top and half heat on the bottom. For best results, put your bagels on the rack with the cut sides facing up.

BAKE

Adjust rack to desired position either 1 or 2. Turn Selector dial to Bake and press. Baking temperature will flash.

Turn Selector dial to select the temperature and press. Time will flash. Turn the dial to adjust time and press.

Convection can be selected at any time before or after you press Start/Stop. Press Start/Stop to allow the oven to preheat (display will read PREHEAT).

When oven reaches set temperature, the oven will beep and display will read READY. Put food in the oven. The timer will begin counting down. It will beep again when cooking time has expired. The oven will shut off and the display will revert to the clock.

Bake Tips

Select Bake for more delicate baked goods like custards, lighter cakes and eggs. Select Convection Bake for most other baked goods that require even browning like scones, cookies, and bread.

When using Convection, cooking times may need to be reduced – start checking foods about 5 to 10 minutes before the recommended conventional cooking time.

Foods that contain orange, lemon or other fruit with citric acid may damage the  nish of the baking pan. So when cooking such foods, we suggest that you line the pan with baking parchment paper or aluminum foil.

BROIL

Adjust rack to position 4. Turn Selector dial to Broil and press. Broil temperature is fixed at 500ºF. It cannot be changed. Time will flash. Turn the selector dial to adjust time and

press. Convection can be selected at any time before or after

you press Start/Stop. Put food in oven and press Start/Stop to begin broiling. There is no preheat

during the Broil function. The timer will begin counting down. It will beep again when cooking time has

expired. The oven will turn off and the display will revert to the clock.

Broil Tips

Use regular Broil for top browning casseroles, sandwiches, etc. Convection is best for meats and fish. For best results, use the provided broiling rack nested in the baking pan. or other fruit with citric acid may damage the  nish of the baking pan. So when cooking such foods, we suggest that you line the pan with baking parchment paper or aluminum foil.

Be sure to keep an eye on food – items can get dark quickly while broiling.

Foods that contain orange, lemon

Adding

ROAST

Adjust rack to position 1 or 2. Turn Selector dial to Roast and press. Roast temperature will flash. Turn the dial to select the

temperature and press. Time will flash. Turn the Selector dial to adjust time and

press Start/Stop to allow the oven to preheat (display will read PREHEAT).

Roast Tips

Convection works well with Roast – roasting time is cut significantly and results in meat and poultry that are browned and crispy with juicy interiors.

Dress up vegetables by roasting them. As they caramelize, they become sweet and delicious.

PIZZA

Adjust rack to position 3. Turn Selector dial to Pizza and press. Pizza temperature will flash. Turn

the dial to select the temperature and press.

Pizza size will begin to flash. Turn the dial to select size and then press.

If cooking frozen pizza, turn the dial to select the Snowflake and press; otherwise, press the dial to hide the Snowflake for fresh pizza.

Time will flash. Turn the dial to adjust time and press. Press Start/Stop to begin preheating.

If preparing fresh pizza, make sure pizza is ready to bake on a pizza screen or fit into the baking pan.

Once oven indicates it is ready, put the pizza in the oven. The timer will begin counting down. It will beep again when cooking time has expired.

The oven will shut off and the display will

Convection can be selected at any time before or

revert to the clock

Pizza Tips

For fresh pizza, use a pizza screen or fit it into the baking pan. Be sure either pan or screen is well oiled.

All pizza times correspond with size and are suggestions – they can be adjusted according to personal preference. If using frozen pizza, use package instructions as a guide, as times can vary based on pizza thickness.

LEFTOVERS

Adjust rack to position 1, 2 or 3. Turn Selector dial to Leftovers, and press.

Temperature will flash. Turn the Selector dial to select the temperature and press.

Time will flash. Turn the dial to adjust time and press. Put food in oven and press Start/Stop to begin heating.

There is no preheat during the Leftovers function. The timer will begin counting down. It will beep again when time has

expired. The oven will shut off and the display will

revert to the clock

KEEP WARM

Adjust rack to position 1, 2 or 3. Turn Selector dial to Keep Warm and press.

Keep Warm temperature will flash. Turn the Selector dial to select the temperature and press.

Time will flash. Turn the dial to adjust time and press. Put food in oven and press Start/Stop to begin warming.

There is no preheat during the Keepwarm function. The timer will begin counting down. It will beep again when time has

expired. The oven will shut off and the display will

revert to the clock

CONVECTION

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 25ºF or reducing cooking time using convection.

You may select Convection with most cooking functions: Bake, Broil, Roast, Pizza, Rotisserie, Keep Warm or Leftovers. First select the function and set the oven temperature and time. Then press the Conv button to activate the convection fan. The oven will display the Convection icon. You may turn on Convection at any time as you are setting the function during preheating or during cooking. You may turn off Convection at any time by pressing the Conv button again.

ROTISSERIE

Put the baking pan on the rack in position 1. When using the Rotisserie function always begin with a cold oven and always have the baking pan in place to catch any grease.

Press the Rotisserie button (Rotis). Select either Chicken, Duck, Meat or Custom by turning the Selector dial and then pressing the dial. Bake temperature will flash. Turn Selector dial to select the temperature and press. Time will flash. Turn the dial to adjust the time and press. Convection is preset in all Rotisserie settings. It can be turned off at any time before or after you press Start/Stop by pressing the Conv button. Press Start/Stop to begin the cooking cycle and the timer will begin counting down.

Insert the food, on rotisserie spit, into the oven before selecting the Rotisserie function. For instruction on how to attach and truss poultry see following page. Be sure to position the spit correctly inside the oven. The right side has 1 notch and a slightly rounded tip. The left side has 2 notches and a flat end. Once the spit is inserted into the oven, press Start/Stop.

LEFT

RIGHT

Note that for each type of food (Chicken, Duck or Meat) the oven has a specialized cooking program. For the first 10 minutes of every cycle, all 4 heating elements will turn on for rapid preheating. After 10 minutes and for remainder of the cycle only the top 2 heating elements will be cycling on and off according to the program to maintain the set oven temperature and cook the rotisserie food to perfection. During the final phase of the programs for Chicken, Duck and Meat, the oven temperature will be automatically increased to enhance and crisp the poultry skin or outer surface of the food.

Use the Custom Rotisserie option to set any desired temperature and time for other types of food such as fish, vegetables, or fruit.

The oven will beep when the cooking time has expired. The oven will shut off and the display will revert to the clock.

Tips for cooking duck:

When using the rotisserie duck function, line the baking pan with two clean pieces of aluminum foil, one positioned left to right and the other front to back. The edges of the foil should be raised about ½ -inch over the pan walls around all four edges (see the picture below). This will help reduce excess duck grease from splattering and dripping.

Do not open the door during the last 15 minutes of the duck cooking cycle to avoid contact with hot grease. Once the cooking cycle has finished and the oven has turned off, take care that the duck grease is not bubbling in the pan or splattering when you remove the duck. Do not remove the baking pan until the oven and pan are fully cool.

Trussing Poultry

Tying meats ensures even cooking. It is important to use butcher’s twine to tie items that are to be prepared for the Rotisserie function. First truss the item and then secure it onto the rotisserie spit and skewers.

1. First insert the rotisserie spit into the food

for rotisserie (Fig. 1).

2. Insert the skewers at different angles to

hold the food more firmly (Fig. 2).

3. Next, install the fixing screws to secure the

meat or poultry to the rotisserie spit.

There are different methods of trussing, but all aim to achieve the same results. Tuck the wings underneath the chicken to secure them. For trussing, use a length of butcher’s twine that is approximately 4 or 5 times the length of the chicken. Place the middle of the twine under the tail, bring both sides up and cross over the top of the tail. Wrap ends of the twine around the end of each drumstick and pull to draw the legs together, crossing ends over each other again. Turn the bird over. Pull ends of twine up over the thighs and wrap around the upper wings, catching the tips of the wings in the loop. The twine is wrapped around the wing close to the body, and then both ends are brought to the upper side. If there is a flap of skin at the neck, it is folded up and the two ends of twine are tied over it.

Fig. 1

Fig. 2

Brining

Brining leaner cuts of meat such as poultry, turkey, and pork in a saltwater solution produces juicier roasts. The difference between brined and non-brined meats is very noticeable. If you have the time it is definitely recommended.

The rule to follow is to use a cup of table salt or 1½ cups kosher salt for every gallon of water.

Or, for smaller cuts of meat, ½ cup kosher salt for every quart of water.

Simply mix salt and water together. Place item to be brined in a non-reactive container or sealable plastic bag large enough to completely immerse the meat. Pour in the brine, cover, and refrigerate.

The amount of time needed to brine depends on how big the roast is. Following is a simple guideline:

Whole chicken 3–8 hours Chicken parts 1–2 hours Turkey breast 4–6 hours Game hens 1–2 hours Pork chops 2–6 hours Pork tenderloin 2–6 hours Pork loin 24 hours

It is important to thoroughly rinse and dry the meat once you remove it from the brine, so when it roasts it will be juicy, not salty.

FINISHED COOKING TEMPERATURES

Always check internal temperature using an instant-read thermometer.

Food Setting

Chicken, Whole

Chicken, parts

Duck Rotisserie,

Beef, Lamb

Pork Rotisserie,

Fish (whole)

Fish fillets Bake,

Options

Rotisserie, Roast, Convection

Bake, Convection

Convection Rotisserie,

Roast, Convection

Rotisserie, Roast, Convection

Convection

Cooking

Temperature

450°F – rotisserie (Chicken function) 425°F – Roast

400°F – Bake, convection

325°F – 425°F (Duck function)

425°F – rotisserie (Meat function)

425°F – Roast

425°F – rotisserie (Meat function)

425°F – Roast

400°F – rotisserie (custom setting)

400°F – Roast, Convection

400°F 10 to 20

Time Internal Temperature

50 to 75 minutes

30 to 45 minutes

90 minutes 170°F to 175°F for thigh

15 minutes/ pound

20 minutes/ pound

15 to 20 minutes

minutes (depending on thickness)

165°F – breast 170°F to 175°F for thigh

Rare – 125°F Medium – Rare – 130°F to 135°F Medium – 135°F to 140°F Medium Well – 140°F to 150°F Well Done – 155°F * All internal temperatures are based on a 5 minute rest

Medium rare – 145°F Medium – 150°F Well Done – 160°F * All internal temperatures are based on a 5 minute rest

145°F

To change functions, time or temperature mid-cycle during cooking

To change temperature: During the cooking process, the LCD screen will

display the countdown timer. Press the Selector button, beep will sound and the LCD screen will display the previously selected temperature, flashing. Turn the Selector dial to desired temperature. Press to set new temperature. A beep will sound.

To change time: Press the Selector button and the set temperature will flash. Press button again. The countdown timer will begin flashing and the current remaining time will be displayed. Turn the Selector dial to select new time and press it to set that time. The new countdown time will be displayed, and cooking process will continue.

To change function: You must press Start/Stop to stop the current program. Then turn the Selector dial to select another function.

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 cleaners, as they will damage the finish.

3. To clean interior walls, use a damp cloth and a mild liquid soap

4. To remove crumbs, slide out the crumb tray and discard crumbs.

Heaters

Please note that the oven’s four heaters are programmed to turn on and off and run at different powers for each of the functions, so you may not always see all of the heaters glowing red. For some functions the heaters are programmed to run at a lower power and they will not glow as bright red as the other heaters. For example, the Bagel function uses full power on the top heaters and half power on the bottom heaters.

5. Wire rack, baking/drip pan, broiling rack, spit, skewers and crumb

6. Never wrap the cord around the outside of the oven. Use the

7. Any other servicing should be performed by an authorized service

Simply wipe the exterior with a clean, damp cloth and dry thoroughly. Apply the cleaning agent to a cloth, not to the toaster oven, before cleaning.

solution or a spray solution on a sponge. Never use harsh abrasives or corrosive products. These could damage the oven surface. Never use metal scouring pads on interior of oven.

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.

tray should be hand-washed in hot, sudsy water or use a nylon scouring pad or nylon brush. To extend the life of your accessories, we do not recommend that these be placed in the dishwasher.

cord storage cleats on the back of the oven.

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 U.S. consumers only. You are a consumer if you own a

Cuisinart® Rotisserie Convection Toaster Oven 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 Convection Toaster Oven 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, 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, 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® Rotisserie Convection Toaster Oven

defective within the warranty period, we will repair or, if we think necessary,

will be free of defects in materials and workmanship

that was purchased at

Cuisinart® Rotisserie

should prove to be

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. 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® Rotisserie Convection Toaster Oven 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 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.

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.

Any other trademarks or service marks referred to herein are the trademarks or service marks of their respective owners.

has been manufactured

NOTE:

For

150 Milford Road

East Windsor, NJ 08520

Printed in China

www.cuisinart.com

14CE002665

G IB-12740-ESP-A

RECIPES

Brunch/Appetizers:

Blueberry Crumb Cake ........................................................................17

Mushroom & Leek Quiche with Gruyère .............................................18

Pâte Brisée ..........................................................................................18

Spinach, Gorgonzola & Artichoke Dip ................................................19

Ultimate Layered Nachos ....................................................................20

Potato Skins ........................................................................................20

Entrees:

Classic Herb-Roasted Chicken ...........................................................21

Jamaican Jerk Chicken .......................................................................21

Roasted Simple Duck .........................................................................22

Ginger Glazed Duck ............................................................................22

Middle Eastern Leg of Lamb with Yogurt-Tahini Sauce ......................23

Rosemary-Sage Pork Roast ................................................................24

Roast Beef with Horseradish Sauce ...................................................25

Roasted Whole Branzino .....................................................................26

Hoisin-Glazed Cornish Hens ...............................................................26

Broiled Beef Burgers ...........................................................................27

Pizza:

Basic Pizza Dough ..............................................................................27

Gluten-Free Pizza Dough ....................................................................28

White Pizza with Olives, Grape Tomatoes & Bacon ...........................28

Spinach & Garlic Pizza ........................................................................29

Sides:

Roasted Fennel with Orange & Olives ................................................30

Savory Stuffed Acorn Squash .............................................................30

Twice-Baked Potatoes ........................................................................31

Mixed Root Vegetable Roast ..............................................................32

Bread/Dessert:

Buttery Dinner Rolls ............................................................................32

Bittersweet Espresso Brownies with Ganache ...................................33

Strawberry-Rhubarb Crisp ..................................................................34

Roasted Pineapple ..............................................................................34

Blueberry Crumb Cake

This moist cake makes for the perfect hostess gift —

Makes one 9-inch cake (12 servings)

Nonstick cooking spray Crumb topping: ¾ 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 6 tablespoons unsalted butter, melted and slightly cooled

Cake batter:

⁄3 cups unbleached, all-purpose flour

¾ teaspoon baking soda ¼ teaspoon kosher salt

⁄3 cup unsalted butter, cut into 1-inch pieces and room

temperature ½ cup plus 3 tablespoons granulated sugar 1 large egg ½ teaspoon pure vanilla extract

⁄3 cup buttermilk

1 cup fresh blueberries

it is beautiful when sliced.

and stir with a fork or use your fingers to bring together into large

clumps. Reserve.

3. Prepare cake batter. In a small bowl, whisk together the flour, baking soda, and salt. Reserve. Put the butter and sugar in a medium bowl and mix with a Cuisinart until light and fluffy, about 1 minute. Add the egg and vanilla and beat until fully combined. Add

Hand Mixer fitted with the mixing beaters

⁄3 of the dry ingredients, and stir until almost

incorporated. Follow with ½ of the buttermilk, and then alternate in that pattern, ending with the dry ingredients, until mixture is just combined.

4. Spread the batter into the prepared pan. Make a layer of the blueberries on top of the batter, slightly pressing them down so that they are still showing. Cover evenly with the reserved crumb topping.

5. Adjust the rack to position 2. Set the oven to Bake with Convection at 350°F for 25 minutes. Once preheated, place the pan on the rack and bake for the allotted time or until a cake tester inserted into the cake comes out clean. Allow to cool slightly before slicing and serving.

Nutritional inform ation per ser ving:

Calories 207 (35% from fat) • carb. 37g • pro. 3g

• fat 5g • sat. fat • 3g • chol. 29mg • sod. 148mg

• calc. 13mg • fiber 1g

1. Lightly coat a 9-inch square baking pan with nonstick cooking spray. Reserve.

2. Prepare crumb topping. Put the dry ingredients of the crumb topping into a small bowl. Whisk to combine. Add the vanilla and melted butter

Mushroom & Leek Quiche with Gruyère

Great for a Sunday brunch, this quiche will please any crowd.

Allow to bake until the custard is just set.

5. If desired, broil for 2 to 3 minutes to brown the top of the quiche.

6. Allow to cool for about 5 minutes before slicing and serving.

Makes one 9-inch quiche, 8 to 12 servings

1 blind-baked 9-inch tart shell based on ½ of the Pâte Brisée recipe that follows Filling: 1½ teaspoons unsalted butter, or olive oil 1 small leek, white and light green parts only, thinly sliced 4 ounces sliced mushrooms (about 1½ to 2 cups), white button or cremini work well ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper ¼ teaspoon fresh thyme ½ cup whole milk ½ cup heavy cream 4 large eggs ½ cup shredded Gruyère or Swiss cheese

1. Prepare the filling: Put the butter into a large skillet over medium heat. Once the butter melts, add the leek with a pinch of salt and pepper and sauté until just softened, about 2 to 3 minutes. Add the mushrooms and thyme and sauté until softened and lightly browned, add additional butter or oil if the pan seems to dry. Reserve.

2. In a medium mixing bowl, whisk together the milk, heavy cream and eggs with the remaining salt and pepper.

3. Scatter the leek and mushroom mixture evenly in the blind-baked shell. Pour the egg/cream mixture over to fill the tart shell and then scatter the shredded cheese evenly on top.

4. Adjust the rack to position 2. Set the oven to Bake at 350°F for 16 minutes. Once preheated, carefully put the filled quiche into the oven.

Nutritional information per ser ving (based on 12 servings):

Calories 194 (70% from fat) • carb. 9g • pro. 5g • fat 15g • sat. fat 9g

• chol. 102mg • sod. 232mg • calc. 73mg • fiber 0g

Pâte Brisée

This versatile dough can be used for sweet or savory treats.

Makes two single-crust 9-inch tarts/pies, or one double-crust pie

2 cups unbleached, all-purpose flour 1 teaspoon kosher salt ½ pound (2 sticks) unsalted butter, cold and cubed 4 tablespoons ice water

1. Put flour and salt into a Cuisinart® Food Processor fitted with the chopping blade. Process for 10 seconds. Add butter to work bowl and pulse until the mixture resembles coarse crumbs. Pour in water, 1 tablespoon at a time, and pulse until a dough just forms. Divide dough into 2 flat discs; wrap in plastic and refrigerate until ready to use.*

2. To roll and blind-bake: On a lightly floured surface, roll out one of the pastry discs into an 11-inch circle that is about the dough onto the rolling pin and unroll it evenly over a 9-inch tart pan. Press the dough lightly into the pan, lifting the edges and working it gently down into the corners of the pan. Trim off excess dough by rolling the pin over the top of the pan.

⁄8-inch thick. Reverse

3. With your thumbs, push the dough

⁄8 inch above the edge of the mold,

to make an even, rounded rim of dough around the inside circumference of the mold. You can then press a decorative edge around the rim of the pastry with the dull edge of a knife. Chill in refrigerator for about 30 minutes.

4. Adjust the rack to position 2. Set the oven to Bake with Convection at 350°F for 25 minutes. Using a fork, prick the dough evenly all over, but make sure not to go entirely through the dough. Line the shell with parchment and weigh it down with dried beans or rice. Once preheated, place into oven. Bake for about 20 minutes, or until the dough under the parchment is no longer wet. Remove the beans/rice and parchment and continue baking for the remaining 5 minutes, until the shell is golden brown.

Nutritional information per ser ving:

Calories 101(67% from fat) • carb. 7g • pro. 1g • fat 7g • sat. fat 5g

• chol. 20mg • sod. 89mg • calc. 0mg • fiber 0g

*Extra dough can be stored in the refrigerator for up to 1 week and in the freezer for up to 2 months.

Spinach, Gorgonzola & Artichoke Dip

Hot out of the oven, serve this timeless dip with crusty bread or alongside

a basket of pita chips.

1 small shallot, halved 1 pound (2 standard, 8-ounce packages) plain cream cheese, room temperature and cut into 1-inch pieces ¼ cup heavy cream 1 pound frozen spinach, thawed, drained and dried thoroughly 1 cup crumbled Gorgonzola (about 4 ounces), divided 2 cans (15 ounces each) artichoke hearts, drained and dried thoroughly ½ teaspoon crushed red pepper

1. Lightly coat a 2-quart ceramic baking dish with nonstick cooking spray. Reserve.

2. Fit a Cuisinart

Food Processor with the metal chopping blade. With the machine running, first drop the cheese through the feed tube and process until finely chopped. Add the garlic and shallot to finely chop. Add the cream cheese and heavy cream; process until creamy and smooth. Crumble the spinach over the cream cheese mixture. Add half of the Gorgonzola and pulse about 10 times, or until well blended. Scrape the work bowl. Add the reserved artichoke hearts and crushed red pepper; pulse another 10 times. Transfer the mixture to the prepared dish and then top with the remaining Gorgonzola.

3. Adjust the rack to position 2. Set the oven to Bake at 375°F for 25 minutes. Once preheated, put the filled dish into the oven and bake for the allotted time, or until just browned on top.

4. Serve immediately.

Makes about 6 cups

Nonstick cooking spray 2 ounces Parmesan, cut into ½-inch cubes 1 garlic clove

Nutritional inform ation per ser ving (¼ cup):

Calories 90 (79% from fat) • carb. 3g • pro. 4g

• fat 7g • sat. fat 5g • chol. 22mg • sod. 243mg

• calc. 57mg • fiber 1g

Ultimate Layered Nachos

The key to these nachos is to layer the cheese between the chips. This

way everyone gets a bit of cheese with every bite!

Nutritional inform ation per ser ving (based on 10 servings):

Calories 168 (50% from fat) • carb. 14g • pro. 7g • fat 9g • sat. fat 4g

• chol. 15g • sod. 345mg • calc. 166mg • fiber 2g

Makes 8 to 10 servings

6 cups 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), divided 1½ to 2 cups shredded Cheddar and/or Monterey Jack, divided ¾ cup refried beans (about half of a 15.5-ounce can) 1 small to medium tomato, seeded and chopped 1 jalapeño, halved, seeded and thinly sliced 4 scallions, thinly sliced 1 can (4.5 ounces) chopped green chiles 1 cup sliced black olives (These can be purchased pre-sliced in a 2.25-ounce can. Be sure to drain them first.) Salsa, guacamole and sour cream for serving Lime wedges, for serving

1. Line the baking pan with foil. Evenly distribute half of the chips in the prepared pan. Cover with about ½ cup of the cheese, then the remaining chips. Top with the remaining ingredients, as evenly as possible, finishing with the remaining cheese.

2. Adjust the rack to position 4 and place the filled tray in the oven. Set oven to Broil for 10 minutes. Keep an eye on the nachos while they are cooking – some cheeses melt and brown more quickly than others.

3. Serve immediately with salsa, guacamole sour cream, and lime wedges.

Potato Skins

We use the leftover potato skin tops from our Twice-Baked Potatoes on

page 31, but if you want to skip that and go straight to the skins, bake the

potatoes as instructed in the first step of the Twice-Baked Potatoes, and

then reserve those for another use.

Makes 6 servings

6 potato skin tops (from Twice-Baked Potatoes, page 31) 2 tablespoons unsalted butter, melted and kept warm Pinch kosher salt Pinch freshly ground black pepper 1 cup shredded Cheddar 4 slices bacon, cooked and crumbled Sour cream, to taste 2 tablespoons chopped chives

1. Line the baking pan with foil. Set the potato skins on the prepared baking pan and brush the tops of with the melted butter and season with salt and pepper. Evenly distribute the cheese on top of each half, and then top with the bacon.

2. Adjust the rack to position 4 and place the potatoes in the oven. Set to Broil for 8 minutes. Allow to cook until cheese is melted and just browned.

3. Top with the sour cream and chopped chives. Serve immediately.

Nutritional inform ation per ser ving:

Calories 293 (56% from fat) • carb. 21g • pro. 12g • fat 18g • sat. fat 11g

• chol. 55mg • sod. 313mg • calc. 254mg • fiber 3g

Classic Herb-Roasted Chicken

Jamaican Jerk Chicken

A combination of dried and fresh herbs dress up this classic bird.

Makes 4 to 6 servings

1 whole chicken (3½ to 4 pounds) 1 tablespoon olive oil 1 tablespoon chopped fresh rosemary 1 teaspoon dried basil 1 teaspoon dried thyme 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 lemon, halved 2 garlic cloves, smashed

1. Coat the chicken with the olive oil, and then rub with the herbs, salt and pepper. Squeeze the lemon all over the chicken and then stuff in the cavity of the bird along with the garlic cloves. Truss the chicken well with butcher’s twine and then fit onto the spit so the chicken is in the middle of the spit. Secure well with the skewers.

2. Adjust the rack to position 1 and place the baking pan on top of it. Fit the spit into the oven and set to the Chicken setting on the Rotisserie function at 450°F for 60 minutes.

3. Cook the chicken for the allotted time, or until the juices run clear when the thigh is pierced (internal temperature should be 165˚F in the breast and 170°F in the thigh. It may take more or less time depending on the size of the chicken).

4. Using the rotisserie grip, remove the chicken from the oven. Allow the chicken to rest for at least 5 to 10 minutes before carving .

Nutritional information per ser ving (based on 6 ser vings):

Calories 208 (32% from fat) • c arb. 2g • pro. 32g • fat 17g • sat. fat 1g

• chol. 106mg • sod. 535mg • calc. 25mg • fiber 1g

The flavors of Jerk Seasoning are perfect for chicken, but use it on other

proteins such as pork and shrimp as well.

Makes 4 to 6 servings

Jerk Marinade: ¼ cup orange juice 2 tablespoons white vinegar 2 tablespoons soy sauce, reduced sodium 2 tablespoons olive oil Juice of ½ lime 3 garlic cloves 2 green onions, trimmed and cut into 2-inch pieces 1 Scotch Bonnet pepper, seeded and halved (or 2 jalapeños, seeded and halved) 1 tablespoon ground allspice 2 teaspoons light brown sugar 1 teaspoon fresh thyme ½ teaspoon freshly ground black pepper 1 whole chicken (3½ to 4 pounds) 1 teaspoon kosher salt

1. Prepare the marinade. Put marinade ingredients, in order listed, into a Cuisinart® Blender. Blend on High and process until homogenous, about 1 minute.

2. Pour marinade over the chicken and refrigerate in a sealable plastic bag for 2 hours, up to overnight.

3. Once chicken has marinated, remove and allow any excess marinade to drain off. Season the chicken all over with the teaspoon of salt.

4. Truss the chicken well with butcher’s twine and then fit onto the spit so the chicken is in the middle of the spit. Secure well with the skewers.

5. Adjust the rack to position 1 and place the baking pan on top of it. Fit the spit into the oven and set to the Chicken setting on the Rotisserie function at 400°F for 60 minutes.

6. Cook the chicken for the allotted time, or until the juices run clear when the thigh is pierced (internal temperature should be 165˚F in the breast and 170˚F in the thigh. It may take more or less time depending on the size of the chicken).

7. Using the rotisserie grip, remove the chicken from the oven. Allow to rest for at least 5 to 10 minutes before carving.

Nutritional information per ser ving (based on 6 ser vings):

Calories 210 (42% from fat) • carb. 8g • pro. 23g • fat 10g • sat. fat 2g

• chol. 80mg • sod. 668mg • calc. 28mg • fiber 1g

the spit into the oven and set to the Duck setting on the Rotisserie function at 325°F for 90 minutes.

3. After 40 minutes of cooking, open the door of the oven and while the duck is turning, carefully prick the duck all over with the tip of a paring knife. Close the door and let the duck finish cooking for the allotted time, or until the juices run clear when the thigh is pierced (internal temperature should be 165˚F in the breast and 170˚F in the thigh. It may take more or less time depending on the size of the duck).

4. Using the rotisserie grip, remove the duck from the oven. Allow to rest for at least 5 to 10 minutes before carving.

NOTE: Scoring and pricking the duck releases the fat (renderings), resulting in the crispiest skin.

Roasted Simple Duck

The rotisserie makes for a simple, easy way to roast a whole duck,

ensuring a crispy exterior and juicy meat.

Makes 4 to 6 servings

1 whole duck (3½ to 4 pounds), wings removed 1 tablespoon olive oil 1½ teaspoons kosher salt ½ teaspoon freshly ground black pepper

1. Coat the duck with the olive oil, and then rub with the salt and pepper. Score the breasts in a crosshatch manner, cutting through the skin and fat, but not into the flesh. Prick the duck all over with the tip of a paring knife. Truss the duck well with butcher’s twine and then fit onto the spit. Secure well with the skewers.

2. Adjust the rack to position 1 and place the baking pan on top of it. Fit

Nutritional information per ser ving (based on 6 ser vings):

Calories 157 (49% from fat) • carb. 1g • pro. 18g • fat 8g • sat. fat 3g

• chol. 78mg • sod. 645mg • calc. 12mg • fiber 0g

Ginger Glazed Duck

This recipe is a nod to the traditional Asian flavors that are common when

preparing duck.

Makes 4 to 6 servings

Marinade: 1 cup chicken broth, low sodium ½ cup soy sauce, reduced sodium 1 1-inch piece fresh ginger, peeled and thinly sliced 2 garlic cloves, thinly sliced 1 tablespoon light brown sugar

+ 51 hidden pages

Cuisinart TOB-200 Instruction Manual

Specifications and Main Features

Frequently Asked Questions

User Manual