Cuisinart TOB-200C Installation Booklet

INSTRUCTION AND RECIPE BOOKLET

Rotisserie Convection Toaster Oven

TOB-200C

For your safety and continued enjoyment of this product, always read the instruction book carefully before using.

2

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.

3

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
SAVE THESE INSTRUCTIONS

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

®

Rotisserie Convection Toaster Oven, make sure
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.

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

Recipes.......................................................15

Warranty......................................................34

4

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. 11.

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.

1

9

8

13

10

14

11 and 12

2
3
4
5

6 7

14

11 and 12

Baking/Drip Pan

Rotisserie

Spit & Skewers

Broiling Rack

Wire RackHandgrip

LEFT

RIGHT

5

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.

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.

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.

Getting to Know Your Control Panel

6

Position 1 Position 2 Position 3

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.

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 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.

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

1

2

3

4

7

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

OVEN FUNCTIONS

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

for toasting frozen items.

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

Cooking

Function

Rack

Position

Default

Temp

Temp

Range

Preset Time Convection option Recommended Foods

Bake 1, 2 350°F

(176°C)

150°F to 450°F
(66°C to 232°C)

30 minutes Yes Baked goods,

casseroles, bread

Broil 4 500°F

(260°C)

Fixed

temperature

10 minutes Yes Steaks, chops,

burgers, sh, seafood,

top browning

Roast 1, 2 400°F

(204°C)

150°F to 450°F
(66°C to 232°C)

30 minutes Yes Larger cuts of meat,

vegetables, chicken

Pizza 3 450°F

(232°C)

350°F to 450°F

(176°C to 232°C)

14 minutes =

12-inch fresh pizza

Yes Pizza – both fresh and

frozen

Keep Warm 1, 2, 3 175°F

(80°C)

150°F to 300°F
(66°C to 150°C)

30 minutes Yes Holds food at serving

temperature

Leftovers 1, 2, 3 325°F

(160°C)

150°F to 450°F
(66°C to 232°C)

20 minutes Yes Reheats leftovers to

serving temperature

8

ROTISSERIE FUNCTIONS

Cooking

Function

Rack

Position

Default

Temp

Temp

Range

Preset

Time

Convection

Option

Recommended Foods

Chicken 1* 450°F

(232°C)

150°F to 450°F

(66°C to 232°C)

60 minutes Yes Chicken, other poultry

Duck 1* 325°F

(160°C)

150°F to 450°F

(66°C to 232°C)

1 hour 30 minutes Yes Duck

Meat 1* 425°F

(220°C)

150°F to 450°F

(66°C to 232°C)

40 minutes Yes Beef, Lamb, Pork

Custom 1* 350°F

(176°C)

150°F to 450°F

(66°C to 232°C)

30 minutes Yes Fish, Fruit, Vegetables

*Baking pan in Position 1 to catch any grease.

9

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.

10

BROIL

Adjust rack to position 4.
Turn Selector dial to Broil and press.
Broil temperature is fixed at 500ºF (260ºC). 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.

Adding
Convection is best for meats and fish. For best results, use the provided
broiling rack nested in the baking pan.

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.

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

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).

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.

Convection can be selected at any time before or

after you press Start/Stop.

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.

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.

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

revert to the clock

.

11

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 (4ºC) 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

12

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 (1.25 cm) 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.

TIPS ON USING THE SPIT & SKEWERS
USING THE ROTISSERIE SPIT AND SKEWERS:

The key to using the rotisserie spit and skewers is to be sure everything fits
tight and secure – this is most important when using the Rotisserie function
to cook poultry and other meats. Once you get the hang of trussing, the rest
of it is easy!

1. First truss the chicken very tightly. As it spins and cooks, it will decrease

in size so the tighter it is at the start of cooking, the more evenly it will
rotate and cook. We provide a guide to a simple truss on page 12 of the
Instruction Booklet, but feel free to double truss if you are feeling that it

is too loose.

2. Insert the rotisserie spit into the trussed food. Be sure the food is
centered on the spit.

3. Insert the skewers at alternating angles (one horizontally onto the spit,
the other vertically) to hold the food more firmly. Be sure that the
skewers are very tightly inserted – if they are not going into the food,
they might be hitting a bone. It may be necessary to readjust the skewer
so it goes into flesh or a cavity. The end of the skewer should be flush
with the food. Turn the screws so they are as tight possible.

4. Once the food is tightly secured, put it into the cold oven with the baking
pan on the rack in the lower position to catch any grease or drippings
during cooking.

Note: If you do not use the skewers along with the spit when rotisserie
cooking meats (poultry, roasts, etc.) the food will not rotate!

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

Fig. 2

Fig. 1

13

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.

BRINING

Brining leaner cuts of meat such as poultry, turkey,
and pork in a saltwater solution produces juicier
roasts. The difference between brined and non­brined 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 (375 ml) kosher salt for every gallon of water.

Or, for smaller cuts of meat, ½ cup (125 ml) kosher salt for every quart
of water.

Simply mix salt and water together. Place item to be brined in a non­reactive 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.

Food Setting

Options

Cooking Temperature Time Internal Temperature

Chicken,
Whole

Rotisserie,
Roast,
Convection

450°F (232°C) –
rotisserie (Chicken
function)
425°F (220°C) – Roast

50 to 75
minutes

165°F (74°C)– breast
170°F to 175°F
(77°C to 80°C) for thigh

Chicken,
parts

Bake,
Convection

400°F (204°C) – Bake,
convection

30 to 45
minutes

165°F (74°C)– breast
170°F to 175°F
(77°C to 80°C) for thigh

Duck Rotisserie,

Convection

325°F + 425°F
(160°C + 220°C)
(Duck function)

90 minutes 170°F to 175°F

(77°C to 80°C) for thigh

Beef,
Lamb

Rotisserie,
Roast,
Convection

425°F (220°C) –
rotisserie
(Meat function)

425°F (220°C) – Roast

15 minutes/
pound

Rare – 125°F (52°C)
Medium – Rare – 130°F
to 135°F (54°C to 57°C)
Medium – 135°F to 140°F
(57°C to 60°C)
Medium Well – 140°F to
150°F (60°C - 70°C)
Well Done – 155°F (68°C)
* All internal temperatures
are based on a 5 minute rest

Pork Rotisserie,

Roast,
Convection

425°F (220°C) –
rotisserie
(Meat function)

425°F (220°C) – Roast

20 minutes/
pound

Medium rare – 145°F (62°C)
Medium – 150°F (66°C)
Well Done – 160°F (71°C)
* All internal temperatures
are based on a 5 minute rest

Fish
(whole)

Rotisserie,
Roast,
Convection

400°F (204°C) –
rotisserie
(custom setting)

400°F (204°C) – Roast,
Convection

15 to 20
minutes

145°F
(63°C)

Fish fillets Bake,

Convection

400°F (204°C) 10 to 20

minutes
(depend­ing on
thickness)

145°F
(63°C)

FINISHED COOKING TEMPERATURES

Always check internal temperature using an instant-read thermometer.

14

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.

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.

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.

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.

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 metal scouring pads 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/drip pan, broiling rack, spit, skewers and crumb

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.

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.

15

RECIPES

Brunch/Appetizers:

Blueberry Crumb Cake ........................................................................16

Mushroom & Leek Quiche with Gruyère .............................................17

Pâte Brisée ..........................................................................................17

Spinach, Gorgonzola & Artichoke Dip ................................................18

Ultimate Layered Nachos ....................................................................19

Potato Skins ........................................................................................19

Entrees:

Classic Herb-Roasted Chicken ...........................................................20

Jamaican Jerk Chicken .......................................................................20

Roasted Simple Duck .........................................................................21

Ginger Glazed Duck ............................................................................21

Middle Eastern Leg of Lamb with Yogurt-Tahini Sauce ...................... 22

Rosemary-Sage Pork Roast ................................................................23

Roast Beef with Horseradish Sauce ...................................................24

Roasted Whole Branzino .....................................................................25

Hoisin-Glazed Cornish Hens ...............................................................25

Broiled Beef Burgers ...........................................................................26

Pizza:

Basic Pizza Dough ..............................................................................26

Gluten-Free Pizza Dough ....................................................................27

White Pizza with Olives, Grape Tomatoes & Bacon ...........................27

Spinach & Garlic Pizza ........................................................................28

Sides:

Roasted Fennel with Orange & Olives ................................................29

Savory Stuffed Acorn Squash .............................................................29

Twice-Baked Potatoes ........................................................................30

Mixed Root Vegetable Roast ..............................................................31

Bread/Dessert:

Buttery Dinner Rolls ............................................................................31

Bittersweet Espresso Brownies with Ganache ...................................32

Strawberry-Rhubarb Crisp ..................................................................33

Roasted Pineapple ..............................................................................33

16

Blueberry Crumb Cake

This moist cake makes for the perfect hostess gift —

it is beautiful when sliced.

Makes one 9-inch (23 cm) cake (12 servings)

Nonstick cooking spray
Crumb topping:
¾ cup (175 ml) unbleached, all-purpose flour
¼ cup (60 ml) packed light brown sugar
¼ cup (60 ml) granulated sugar
1 teaspoon (5 ml) ground cinnamon
Pinch kosher salt
½ teaspoon (2 ml) pure vanilla extract
6 tablespoons (90 ml) unsalted butter, melted and slightly

cooled

Cake batter:
1

1

⁄3 cups (325 ml) unbleached, all-purpose flour

¾ teaspoon (3.75 ml) baking soda
¼ teaspoon (1 ml) kosher salt

1

⁄3 cup (75 ml) unsalted butter, cut into 1-inch pieces and room

temperature
½ cup (125 ml) plus 3 tablespoons (45 ml) granulated sugar
1 large egg
½ teaspoon (2 ml) pure vanilla extract

1

⁄3 cup (75 ml) buttermilk

1 cup (250 ml) fresh blueberries

1. Lightly coat a 9-inch (23cm) 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
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

®

Hand Mixer fitted with the mixing beaters
until light and fluffy, about 1 minute. Add the egg and vanilla and beat
until fully combined. Add

1

⁄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 Convection Bake at 350°F
(176°C) 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 information per serving:

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

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

• calc. 13mg • fiber 1g

Mushroom & Leek Quiche with Gruyère

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

Makes one 9-inch (23 cm) quiche, 8 to 12 servings

1 blind-baked 9-inch (23 cm) tart shell based on ½ of the Pâte

Brisée recipe that follows

17

Filling:
1½ teaspoons (7 ml) unsalted butter, or olive oil
1 small leek, white and light green parts only, thinly sliced
4 ounces (115 g) sliced mushrooms (about 1½ to 2 cups),

white button or cremini work well
½ teaspoon (2 ml) kosher salt
¼ teaspoon (4 ml) freshly ground black pepper
¼ teaspoon (4 ml) fresh thyme
½ cup (125 ml) whole milk
½ cup (125 ml) heavy cream
4 large eggs
½ cup (125 ml) 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 (176°C)

for 16 minutes. Once preheated, carefully put the filled quiche into the
oven.

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.

Nutritional information per serving (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 (23 cm) tarts/pies, or one double-crust pie

2 cups (500 ml) unbleached, all-purpose flour
1 teaspoon (5 ml) kosher salt
½ pound (250 g) (2 sticks) unsalted butter, cold and cubed
4 tablespoons (60 ml) 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 (15 ml) 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 (28 cm) circle that is about

1

⁄8-inch (3 mm)

thick. Reverse the dough onto the rolling pin and unroll it evenly over a
9-inch (23 cm) 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.

3. With your thumbs, push the dough

1

⁄8 inch (3 mm) 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 Convection Bake at 350°F
(176°C) 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.

18

Nutritional information per serving:

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, ser ve this timeless dip with

crusty bread or alongside a basket of pita chips.

Makes about 6 cups (1.5 L)

Nonstick cooking spray
2 ounces (60 g) Parmesan, cut into ½-inch (1.25 cm) cubes
1 garlic clove
1 small shallot, halved
1 pound (2 standard, 8-ounce (227 g) packages) plain cream

cheese, room temperature and cut into 1-inch (2.5 cm)

pieces
¼ cup ( 60 ml) heavy cream
1 pound (500 g) frozen spinach, thawed, drained and dried

thoroughly
1 cup (250 ml) crumbled Gorgonzola [about 4 ounces (115 g)],

divided
2 cans (15 ounces (425 g) each) artichoke hearts, drained and

dried thoroughly
½ teaspoon ( 2 ml) crushed red pepper

1. Lightly coat a 2-quart (2.2 L) 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 (190°C) 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.

Nutritional information 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!

Makes 8 to 10 servings

6 cups (1.5 L) (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 (375 ml - 500 ml) shredded Cheddar and/or Monterey

Jack, divided
¾ cup (175 ml) 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 (126 g) chopped green chiles

19

1 cup (250 ml) sliced black olives [These can be purchased

pre-sliced in a 2.25-ounce (64 g) 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 (125 ml) 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.

Nutritional information per serving (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

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 (30 ml) unsalted butter, melted and kept warm
Pinch kosher salt
Pinch freshly ground black pepper
1 cup (250 ml) shredded Cheddar
4 slices bacon, cooked and crumbled
Sour cream, to taste

2 tablespoons (30 ml) 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 information per serving:

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

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 (15 ml) olive oil
1 tablespoon (15 ml) chopped fresh rosemary
1 teaspoon (5 ml) dried basil
1 teaspoon (5 ml) dried thyme
1 teaspoon (5 ml) kosher salt
1 teaspoon (5 ml) 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

20

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 (232°C) 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 (74°C) in the
breast and 170°F (77°C) 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 serving (based on 6 servings):

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

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

Jamaican Jerk Chicken

The flavours 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 (60 ml) orange juice
2 tablespoons (30 ml) white vinegar
2 tablespoons (30 ml) soy sauce, reduced sodium
2 tablespoons (30 ml) olive oil
Juice of ½ lime
3 garlic cloves
2 green onions, trimmed and cut into 2-inch (5 cm) pieces
1 Scotch Bonnet pepper, seeded and halved (or 2 jalapeños,

seeded and halved)
1 tablespoon (15 ml) ground allspice
2 teaspoons (10 ml) light brown sugar

1 teaspoon (5 ml) fresh thyme
½ teaspoon (2 ml) freshly ground black pepper
1 whole chicken (3½ to 4 pounds (1.6 - 1.8 kg)
1 teaspoon (5 ml) 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 (204°C) 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 (74°C) in the
breast and 170˚F (77°C) 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 serving (based on 6 servings):

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

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

Roasted Simple Duck

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

ensuring a crispy exterior and juicy meat.

21

Makes 4 to 6 servings

1 whole duck (3½ to 4 pounds (1.6 kg - 1.8 kg), wings removed
1 tablespoon (15 ml) olive oil
1½ teaspoons (7 ml) kosher salt
½ teaspoon (2 ml) 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
the spit into the oven and set to the Duck setting on the Rotisserie
function at 325°F (160°C) 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 (74°C) in the breast and 170˚F (77°C) 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.

Nutritional information per serving (based on 6 servings):

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 flavours

that are common when preparing duck.

Makes 4 to 6 servings

Marinade:
1 cup (250 ml) chicken broth, low sodium
½ cup (125 ml) soy sauce, reduced sodium
1 1-inch (2.5 cm) piece fresh ginger, peeled and thinly sliced
2 garlic cloves, thinly sliced
1 tablespoon (15 ml) light brown sugar
2 whole star anise
1 tablespoon (15 ml) black peppercorns
1 whole duck (3½ to 4 pounds (1.6 kg - 1.8 kg)

1. Mix all of the marinade ingredients together in a small mixing bowl.
Put the duck in a 2-gallon (7.6 L) sealable plastic bag and pour the
marinade over the duck. Seal and refrigerate for a minimum of 2 hours,
up to 4 hours.

2. Once the duck has marinated, remove and allow any excess marinade
to drain off. 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 marinated duck* well with butcher’s
twine and then fit onto the spit. Secure well with the skewers.

3. 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 Duck setting on the Rotisserie
function at 325°F (160°C) for 90 minutes.

4.

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. The internal
temperature should be 165°F (74°C) in the breast and 170°F (77°C) in the
thigh. It may take more or less time depending on the size of the duck.

22

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

* Do not discard the marinade. Put into a small saucepan and bring to a

boil over medium-high heat. Let sauce boil for 5 minutes and then
reduce heat to maintain a simmer. Allow to simmer for about 30
minutes – it should thicken to a glaze-like consistency. Brush over
cooked duck, or serve along side the sliced duck.

Note: Scoring and pricking the duck skin releases the fat, resulting in a
delicious, crispy duck.

Nutritional information per serving (based on 6 servings):

Calories 160 (33% from fat) • carb. 6g • pro. 21g • fat 6g • sat. fat 2g

• chol. 78mg • sod. 817mg • calc. 13mg • fiber 0g

Middle Eastern Leg of Lamb with

Yogurt-Tahini Sauce

It seems as though Middle Eastern spices were created to go with lamb;

this recipe will definitely show you why! Leftover lamb is great sliced for

sandwiches and spread with the Yogur t-Tahini Sauce.

Makes 8 to 10 servings

Marinade:
1 teaspoon (5 ml) cumin seeds
1 teaspoon (5 ml) coriander seeds
3 cinnamon sticks, halved
1½ teaspoons (7 ml) kosher salt, plus more for sprinkling
½ teaspoon (2 ml) freshly ground black pepper, plus more for

sprinkling
4 garlic cloves
4 sprigs oregano, leaves only
½ teaspoon ( 2 ml) cayenne pepper
¼ cup (60 ml) olive oil

1 boneless leg of lamb, (2½ to 3 pounds (1.1 kg - 1.5 kg)

Yogurt-Tahini Sauce:
1 cup (250 ml) plain yogurt, whole or reduced fat
1 tablespoon (15 ml) tahini
½ teaspoon (2 ml) fresh lemon juice
½ teaspoon (2 ml) kosher salt
¼ teaspoon (1 ml) ground cumin
Pita bread, toasted and kept warm for serving

1. Prepare the marinade for the lamb: Put the cumin and coriander seeds
in a small, dry skillet over medium heat. Cook until seeds are just
toasted and fragrant. Remove. Put the toasted seeds in a Cuisinart

®

Spice Grinder or Chopper along with the cinnamon sticks, salt, pepper,
garlic, oregano and cayenne. Pulse a few times to break up, scraping
down as needed. Add the oil and process until a paste has formed.

2. Rub the paste all over the lamb (remove any butcher’s twine or netting
so the lamb can be evenly coated). Transfer to a large mixing bowl,
covered with plastic, or to a 2-gallon (7.6 L) resealable bag. Marinate in
the refrigerator for 2 hours, up to overnight.

3. Once lamb has marinated, remove from bowl/bag and tie tightly with
butcher’s twine in 2-inch (5 cm) intervals. and then fit onto the spit.
Secure well with the skewers.

4. Adjust the rack to position 1 and place the baking pan on the rack. Fit
the spit into the oven and set to the Meat setting on the Rotisserie
function at 400°F (204°C) for 45 minutes. The lamb is cooked when the
internal temperature reaches 130°F (54°C), for medium rare. Allow it to
rest for 10 minutes before slicing and serving.

5. While lamb is cooking, prepare the Yogurt-Tahini Sauce. In a small bowl
whisk together all of the sauce ingredients until homogenous. Reserve
in the refrigerator (this can be made in advance and stored in an airtight
container in the refrigerator for up to 1 week).

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

23

7. To serve, thinly slice lamb and serve with the Yogurt-Tahini Sauce and
toasted pita bread.

Nutritional information per serving (lamb; based on 10 servings):

•

Calories 208 (52% from fat) • carb. 1g • pro. 23g • fat 12g • sat. fat 3g

•

chol. 73mg • sod. 435mg • calc. 23mg • fi ber 1g

Rosemary-Sage Pork Roast

This delicious pork roast is a great and easy main dish for entertaining.

Makes 6 to 10 servings

1 cup (250 ml) kosher salt
1 cup (250 ml) granulated sugar
3 quarts (2.83 L) water
1 pork roast, (3 to 4 pounds (1.5 kg - 1.8 kg)

Marinade:
3 garlic cloves
1 tablespoon (15 ml) fresh rosemary
1 tablespoon (15 ml) fresh sage
1 tablespoon (15 ml) Dijon mustard
1 teaspoon (5 ml) kosher salt, plus more for sprinkling
1 teaspoon (5 ml) freshly ground pepper, plus more for

sprinkling

2 tablespoons (30 ml) extra virgin olive oil

1. Dissolve salt and sugar with the water by whisking in a large mixing
bowl that will fit into your refrigerator. Submerge the roast in the brine
solution and refrigerate up to 4 hours.

2. While roast is soaking, prepare the marinade. Place the metal chopping
blade into the Cuisinart

®

Food Processor. With the machine running,
drop the garlic through the feed tube and run until finely chopped. Add
the rosemary and sage and pulse until chopped. Add the mustard, salt

and pepper. Turn the processor on and while running, pour the olive oil
through the feed tube. Reserve until ready to use.

3. Once the roast has soaked, remove from brine, rinse and pat dry with
paper towels. Sprinkle the roast all over with kosher salt and freshly
ground pepper. Evenly rub the marinade all over the roast and allow to
stand at room temperature for 30 minutes.

4. Tie the roast evenly with butcher’s twine for even roasting and fit onto
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 Meat setting on the Rotisserie
function at 425°F (220°C) for 60 minutes. The internal temperature
should be 145°F (63°C) for medium.

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

Nutritional information per serving (based on 10 servings):

Calories 292 (51% from fat) • carb. 1g • pro. 34g

• fat 16g • sat. fat 3g • chol. 102mg • sod. 339mg

• calc. 14mg • fiber 0g

Roast Beef with Horseradish Sauce

Only a handful of ingredients but this dish packs a lot of flavour.

The Horseradish Sauce yields more than you may need for the full roast,

but keep it on hand for sandwiches for the next day.

Makes 8 to 10 servings

Roast Beef:
1 eye round roast, (2 to 3 pounds)
1½ teaspoons (7 ml) olive oil
1 teaspoon (5 ml) kosher salt
1 teaspoon (5 ml) freshly ground black pepper

24

Horseradish Sauce:
½ cup (125 ml) mayonnaise
½ cup (125 ml) sour cream
¼ cup (60 ml) prepared horseradish
½ teaspoon (2 ml) kosher salt
½ teaspoon (2 ml) coarsely ground black pepper

1. Coat the roast with the olive oil and sprinkle with the salt and pepper.
Tie the roast evenly with butcher’s twine for even roasting and 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
the spit into the oven and set to the Meat setting on the Rotisserie
function at 425°F (220°C) for 40 minutes. The internal temperature
should be 130°F (54°C) for medium-rare.

3. While the beef is cooking, prepare the Horseradish Sauce. Put all
ingredients into a small mixing bowl and stir well to fully combine. Taste
and adjust seasonings as desired. Reserve. (Horseradish sauce will
keep in the refrigerator for up to one week).

4. Using the rotisserie grip, remove the roast beef from the oven. Allow to
rest for at least 5 to 10 minutes before carving. Thinly slice and serve
with the Horseradish Sauce on the side.

Nutritional information per serving
(based on 10 ser vings, with 1 tablespoon (15 ml) of Hor seradish Sauce):
Calories 248 (58% from fat) • carb. 1g • pro. 25g • fat 15g • sat. fat 5g •

chol. 85mg • sod. 388mg • calc. 29mg • fiber 0g

Nutritional information per ser ving [Horse radish Sauce – 1 tablespoon (15 ml)]:

Calories 54 (94% from fat) • carb. 1g • pro. 0g • fat 5g • sat. fat 2g •

chol. 8mg • sod. 94mg • calc. 6mg • fiber 0g

Roasted Whole Branzino

Makes 2 servings

1 whole branzino, cleaned (if fish is longer than the spit,

remove the head and tail fins)
1½ teaspoons (7 ml ) olive oil, divided
½ teaspoon (2 ml ) kosher salt, divided
¼ teaspoon (1 ml )freshly ground black pepper
¼ small onion, thinly sliced
1 garlic clove, thinly sliced
2 bay leaves
½ small lemon, thinly sliced
2 sprigs fresh rosemary
2 sprigs fresh thyme

1. Drizzle 1 teaspoon (5 ml) of the olive oil along the inside of the fish.

Sprinkle with ¼ teaspoon (1 ml) of the salt and a pinch of the pepper.
Evenly lay the remaining stuffing ingredients into the fish (depending on
the size of the fish, all ingredients may not fit. Adjust accordingly). Rub
the remaining olive oil on the outside of the first and sprinkle with the
remaining salt and pepper.

2. Tie the fish well with butcher’s twine — every 1 to 2 inches (2.5 to

5 cm) or so — and fit onto the spit. (You do not need to secure with the
skewers.)

3. 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 Custom setting on the Rotisserie
function at 400°F (204°C) for 18 minutes. Start checking the fish at
about 15 minutes — once it stops turning, the fish is fully cooked.

4. Using the rotisserie grip, remove the fish from the oven. Serve

immediately with additional lemon wedges and a side of rice.

Nutritional information per serving:

Calories 207 (31% from fat) • carb. 3g • pro. 32g • fat 7g • sat. fat 1g •

chol. 70mg • sod. 507mg • calc. 32mg • fiber 1g

25

Hoisin-Glazed Cornish Hens

This marinade is very versatile. Try it brushed on salmon or

chicken pieces and simply roast in the oven.

Makes 2 to 4 servings

Glaze:
½ cup (125 ml) hoisin sauce
2 tablespoons (30 ml) honey
2 tablespoons (30 ml) soy sauce, reduced sodium
1 tablespoon (15 ml) finely chopped fresh ginger
2 garlic cloves, finely chopped
2 Cornish game hens, (1 to 1¼ pounds each (500 g - 625 g)

1. In a mixing bowl stir together the hoisin, honey, soy sauce, ginger and
garlic.

2. Put the hens in a sealable plastic bag. Pour the marinade over the hens
and refrigerate for at least an hour, up to overnight.

3. Truss the hens well with butcher’s twine and then fit both onto the spit
so they are evenly positioned in the middle of the spit. Secure well with
the skewers.

4. 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 Custom setting on the Rotisserie
function (using Convection) at 425°F (220°C) for 40 minutes.

5. Hens are cooked when the juices run clear when the thighs are pierced
with the tip of a knife.

Nutritional information per serving (based on 4 servings):

Calories 268 (13% from fat) • carb. 34 • pro. 25g

• fat 4g • sat. fat 1g • chol. 104mg

• sod. 1052mg • calc. 17mg

Broiled Beef Burgers

A good burger doesn’t need much fuss, as long as you have good quality

meat. To turn these into cheeseburgers, a minute or so before the burgers

are cooked, top with a slice of your favorite cheese and allow to broil for

an additional minute, or until cheese is melted and browned.

Makes 4 burgers

1½ pounds (750 g) ground beef
2 tablespoons (30 ml) olive oil
1½ teaspoons (7 ml) kosher salt
½ teaspoon (2 ml) freshly ground black pepper
½ teaspoon (2 ml) garlic powder

1. Divide the ground beef and form into 4 burgers (6 ounces (170 g) each)
— be sure not to overwork the meat or the burgers will be tough. Coat
each with olive oil and then sprinkle both sides with the salt, pepper
and garlic powder.

2. Adjust the rack to position 4. Set the burgers on the broiling rack, fitted
into the baking pan. Set oven to Broil with Convection for 12 minutes.

3. Serve immediately on toasted buns topped with your favorite
condiments.

Nutritional information per burger (without bun):

Calories 389 (66% from fat) • carb. 0g • pro. 33g • fat 29g • sat. fat 10g

• chol. 105g • sod. 971mg • calc. 22mg • fiber 0g

Basic Pizza Dough

This dough can be used for more than just the obvious, although who
doesn’t love homemade pizza? Check our website, www.cuisinart.ca,

for additional pizza and calzone recipes.

Makes 1½ pounds (750 g) dough [two 12-inch (30 cm) crusts]

26

2¼ teaspoons (11 ml) (1 standard packet) active dry yeast
1½ teaspoons (7 ml) granulated sugar
1 cup warm water (105°F to 110°F (41°C to 43°C)
3 cups (750 ml) bread flour (you may substitute unbleached,

all-purpose flour)
1½ teaspoons (7 ml )kosher salt
1 tablespoon (15 ml) olive oil, plus more for coating ball of

dough

1. In a liquid measuring cup dissolve the yeast and sugar in warm water.

Let stand until foamy, about 5 minutes. (Note: If the yeast does not
foam within 10 minutes, it is not active and you should toss it and
start again.)

2. Insert the dough or metal chopping blade into the work bowl of a

Cuisinart® Food Processor. Add the flour, salt and olive oil. Pulse a few
times to combine. With the machine running, pour the liquid yeast
mixture through the feed tube as fast as the flour absorbs it. Process
until the dough cleans the sides of the work bowl and forms a ball.
Continue to process for 30 seconds to knead the dough. Dough should
be slightly sticky.

3. Lightly coat the inside of a large bowl with olive oil. Add dough, turn to

coat in oil and cover bowl with plastic wrap. Let rise in a warm,
draft-free place for about 1 hour; dough should double in size.

4. Place dough on a lightly floured surface and gently fold over to “punch”

down. Form into desired crust size(s) as directed by recipe.

Nutritional information per serving (based on 12 servings for 2 pies):

Calories 114 (9% from fat) • carb. 23g • pro. 3g • fat 1g • sat. fat 0g

• chol. 0g • sod. 286mg • calc. 1mg • fiber 1g

Gluten-Free Pizza Dough

Finally! Pizza that folks with allergies can cheer about.

Makes about 1 pound (500 g) dough [about two 10-inch (25 cm) crusts]

¾ cup (175 ml) tapioca flour
¾ cup (175 ml) white rice flour, plus additional for

dusting and rolling

1

⁄3 cup (75 ml) quinoa flour

1

⁄3 cup (75 ml) arrowroot flour

1 teaspoon (5 ml) xanthan gum
1 teaspoon (5 ml) kosher salt
2 teaspoons (10 ml) granulated sugar
½ cup (125 ml) rice milk
¼ cup (60 ml) water
2 tablespoons (30 ml) extra virgin olive oil
Extra rice flour for dusting and rolling

1. Put the flours, xanthan gum, salt and sugar into the bowl of a
Cuisinart

®

Stand Mixer fitted with the dough hook. Mix on speed 3
to combine. Stir the rice milk, water and olive oil together in a liquid
measuring cup.

2. With the stand mixer running on speed 3, slowly add the liquid
ingredients. Once a dough ball is formed, knead the dough for about
1 to 2 minutes between speeds 4 and 5. Should dough seem dry, add
1 tablespoon (15 ml) of additional water to the bowl at a time while
mixing until the dough ball is able to clean the sides of the bowl. Be
sure the water is fully incorporated before adding the next tablespoon
(alternatively, should the dough be too sticky, add white rice flour
1 tablespoon (15 ml) at a time until dough reaches a smooth
consistency).

3. When ready to roll, dust a large surface with rice flour. Divide the dough
into 2 equal pieces. Roll dough out into about a 10-inch circle.

4. Liberally dust a pizza peel with or the bottom of a sheet tray with rice
flour. Transfer pizza dough to well-floured surface and add desired
pizza toppings before baking.

27

Nutritional information per ser ving (based on 12 servings total for 2 crusts):

Calories 114 (22% from fat) · • carb. 22g • pro. 9g • fat 3g • sat. fat 0g

• chol. 0mg • sod. 209mg • calc. 23 mg • fiber 1g

White Pizza with Olives,

Grape Tomatoes & Bacon

If you are averse to ricotta, replace it with

1

⁄3 cup (75 ml) of pizza sauce;

either way the toppings will be sure to please.

Makes one 10 to 12-inch (25 cm - 30 cm) pizza

½ recipe, Basic or Gluten Free Pizza Dough

(preceded recipes)
1½ teaspoons (7 ml) olive oil
¼ cup (60 ml) ricotta, strained if especially wet
1 garlic clove, finely chopped
¼ teaspoon (5 ml) kosher salt
Pinch freshly ground black pepper
½ cup (125 ml) pitted kalamata olives
½ cup (125 ml) grape tomatoes, halved
¼ cup (60 ml) grated or shredded Pecorino Romano
4 slices bacon, cooked and crumbled
Pinch crushed red pepper, optional
6 Medium to large fresh basil leaves, torn

1. Stretch or roll the dough to a 10 or 12-inch (25 or 30 cm) round and fit

onto an oiled pizza screen or into the provided baking pan (oiled).
Brush the top of the dough with the olive oil and then dollop the ricotta
across the surface, leaving about 1 inch (2.5 cm) around the edges for
a crust. Evenly distribute the remaining ingredients, in the order listed,
except for the basil.

2. Adjust the rack to position 3. Set to Pizza, 12-inch (30 cm) fresh at
450°F (232°C) for 14 minutes. Once is preheated, slide pizza into the
oven. Check a few minutes before cooking time is finished so that the
pizza is not too dark.

3. Top with the torn basil leaves and slice and serve.

Nutritional information per serving (based on 6 servings):

Calories 193 (35% from fat) • carb. 24g · pro. 9g • fat 7g • sat. fat 2g

• chol. 13mg • sod. 575mg • calc. 20mg • fiber 1g

Spinach & Garlic Pizza

One of our favourite combinations, and it is simple to

prepare and sure to please all.

Makes one 10 to 12-inch (25 to 30 cm) pizza

2 teaspoons (10 ml) olive oil, divided
1 garlic clove, thinly sliced
2 cups (500 ml) packed fresh spinach
¼ teaspoon (1 ml) kosher salt
Pinch freshly ground black pepper
½ recipe Basic or Gluten Free (page 26 and 27) Pizza Dough

1

⁄3 cup (75 ml) prepared pizza sauce

4 ounces (115 g) fresh mozzarella, sliced or cubed
Pinch crushed red pepper, optional

1. Put 1 teaspoon (5 ml) of the oil into a medium skillet set over medium­low heat. Once hot, add the garlic and sauté until softened, but not
browned. Add the spinach along with the salt and pepper. Sauté until
just wilted, but still bright green. Remove and cool slightly.

2. Stretch or roll the dough to a 10 or 12-inch (25 or 30 cm) round and fit
onto an oiled pizza screen or into the provided baking pan (oiled).
Brush the top of the dough with the olive oil and then spread the sauce
across the surface, leaving about 1 inch around the edges for a crust.

28

Evenly distribute the sautéed spinach and garlic and then top with the
mozzarella and crushed red pepper, if using.

3. Adjust the rack to position 3. Set to Pizza, 12-inch (30 cm) fresh at
450°F (232°C) for 14 minutes. Once the oven is preheated, slide pizza
into the oven. Check a few minutes before cooking time is finished so
that the pizza is not too dark.

4. Slice and serve.

Nutritional information per serving:

Calories 196 (32% from fat) • carb. 25g • pro. 8g • fat 7g • sat. fat 2g

• chol. 9mg • sod. 468mg • calc. 49mg • fiber 1g

Roasted Fennel with Orange & Olives

The sweetness of tender, roasted fennel is complemented with orange zest
and briny oil-cured olives in this dish, which tastes equally delicious served

warm, cold or at room temperature.

Makes 2 cups (500 ml)

1 medium to large fennel bulb (about 1 to 1¼ pounds total

(500 to 625 g), trimmed and cut into ¼-inch (6 mm) slices
1 tablespoon (15 ml) olive oil
¼ teaspoon (1 ml) kosher salt
¼ teaspoon (1 ml) freshly ground black pepper
¼ cup (60 ml) chicken broth, low sodium
2 tablespoons (30 ml) white wine
¼ cup (60 ml) oil-cured black olives, pitted and halved
½ teaspoon (2 ml) grated orange zest

1. Adjust the rack to position 2. Set the oven to Roast with Convection

at 400°F (204°C) for 35 minutes. Line the baking pan with parchment
paper.

2. In a medium bowl toss the fennel slices with the oil, salt and pepper

until the fennel has been evenly coated. Arrange the slices in a single
layer on the pan. Pour the chicken broth and wine directly on the
fennel.

3. Put the fennel in the preheated oven and bake until softened and lightly
browned. During the last 10 minutes of cooking, stir in the olives and
orange zest and finish cooking.

Nutritional information per ½-cup (125 ml) serving:

Calories 99 (45% from fat) • carb. 11g • pro. 2g • fat 5g • sat. fat 1g

• chol. 0mg • sod. 293mg • calc. 72mg • fiber 4g

Savoury Stuffed Acorn Squash

Not only are the flavours rich and delicious,

but the varying textures in this dish stand out at any dinner table.

Makes 4 servings

2 acorn squashes [about 1¼ to 2 pounds (635 g- 1 kg) each],

halved length wise and seeded
2½ teaspoons (13 ml) olive oil, divided
1 teaspoon (5 ml) kosher salt, divided
½ teaspoon (2 ml) freshly ground black pepper, divided
1 small to medium shallot, finely chopped
1 cup (250 ml) Israeli (pearl) couscous
1 cup (250 ml) chickpeas, drained and rinsed
½ teaspoon (2 ml) ground cumin
½ teaspoon (2 ml) ground cinnamon
2¼ cups (550 ml) chicken broth, low sodium
½ cup (125 ml) chopped, dried apricots
¼ cup (60 ml) shelled pistachios, toasted

1. Adjust the rack to position 2. Set the oven to Bake at 350°F (176°C) for

35 minutes.

29

2. Line the baking pan with foil and put the squash halves, cut side up, on
top. Brush the inside of each squash with oil, about ½ teaspoon (2 ml)
per half, and sprinkle each with salt and pepper, about a pinch per half.
Bake in the preheated oven for the allotted time, or until the flesh of the
squash is just fork tender. Remove and set aside.

3. While squash is baking, put the remaining olive oil in a sauté pan 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 about 1 to 2 minutes to toast the
couscous. Add the broth and increase heat to bring the liquid to a
strong simmer. Once simmering, cook partially covered, stirring
occasionally for about 10 to 15 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.

4. Evenly divide the couscous mixture among the squash halves. Return
squash to the oven and bake at 350°F for 10 minutes, or until just
golden on top.

Nutritional information per serving:

Calories 388 (16% from fat) • carb. 72g • pro. 11g • fat 8g • sat. fat 1g

• chol. 14mg • sod. 618mg • calc.108mg • fiber 8g

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

and chopped broccoli to salsa and sliced avocado.

Makes 6 servings

6 medium russet potatoes, scrubbed
1½ teaspoons (7 ml) olive oil
¼ cup (60 ml) plus 2 tablespoons (30 ml) whole milk

4 tablespoons (60 ml) unsalted butter,

cut into 1-inch (2.5 cm) pieces
¼ cup (60 ml) crème fraîche
2 tablespoons (30 ml) chopped fresh chives
¾ teaspoon (3.75 ml) kosher salt
½ teaspoon (2 ml) freshly ground black pepper

1. Adjust the rack to position 3. Set the oven to Convection Bake at 400°F

(204°C) for 40 minutes.

2. Using the tines of a fork, evenly prick each potato 6 to 8 times, on all

sides of the potatoes. Divide the oil evenly over the potatoes and rub
into the skins. Once oven is preheated, place the potatoes directly on
the rack and bake for allotted time, or until cooked through. Remove
and set aside until potatoes are cool enough to handle. Line the baking
pan with foil and set aside.

3. Slice off the top quarter of each potato* and scoop out the warm,

cooked flesh into a large bowl, leaving an

1

⁄8-inch-thick (0.3 cm) border

of shell. To the potato flesh, add the milk and butter. Using a potato
masher, mix together until smooth. Add the crème fraîche, chives,
pepper and salt. Continue to mash until completely combined. Divide
the potato mixture evenly to fill all the shells.

4. Set the oven to Convection Bake at 350°F (176°C) for 25 minutes. Set

the filled potatoes on the prepared baking pan and place into the oven,
still in position 3. Bake for the allotted time or until the tops are golden.

Note: Potatoes may be prepared a day ahead through step 3. Cover and
refrigerate. Bring to room temperature before baking.

* Do not toss the potato skin tops. They can be used for our to-die-for

Potato Skins on page 20.

Nutritional information per potato:

Calories 271 (38% from fat) • carb. 38g • pro. 5g • fat 11g • sat. fat 7g

• chol. 29mg • sod. 309mg • calc. 53mg • fiber 5g

30

Mixed Root Vegetable Roast

The list of vegetables is merely a suggestion —

choose a colourful variety from whatever is available.

Makes 6 servings

2 garlic cloves, smashed
½ large red onion, cut on the root into 6 wedges
½ medium to large fennel bulb, cut into ½-inch (1.25 cm) slices
1 medium beet, scrubbed and cut into ½ to 1-inch

(1.25 to 2.5 cm) pieces

½ medium to large turnip, peeled and cut into ½ to 1-inch

(1.25 to 2.5 cm) pieces

1 small to medium sweet potato, peeled and cut into ½ to

1-inch (1.25 to 2.5 cm) pieces
2 small red potatoes, quartered
1 cup (250 ml) Brussels sprouts, halved
2 sprigs fresh rosemary
2 sprigs fresh thyme
3 tablespoons (45 ml) olive oil
½ teaspoon (2 ml) kosher salt
¼ teaspoon (1 ml) freshly ground black pepper

1. Set the oven to Roast at 450°F (232°C) for 25 minutes with the rack in

position 2. Line the baking pan with foil.

2. While the oven is preheating, gently toss all of the ingredients into a

large bowl to coat with the olive oil, salt and pepper. Transfer to the
prepared baking pan.

3. Once preheated, place the pan into the oven. Bake for the allotted

time, or until the vegetables are browned and tender.

4. Transfer to a platter and serve.

Nutritional information per serving:

Calories 147 (42% from fat) • carb. 20g • pro. 3g • fat 7g • sat. fat 1g

• chol. 0mg • sod. 244mg • calc. 40mg • fiber 4g

Buttery Dinner Rolls

After your first bite, you will never go back to store-bought rolls again.

Makes 12 rolls

1

⁄3 cup (75 ml) whole milk, plus 1 tablespoon (15 ml)

for brushing

6 tablespoons (90 ml) unsalted butter, plus 1 tablespoon

(15 ml) for brushing
3 tablespoons (45 ml) granulated sugar
1¾ teaspoons (9 ml) active dry yeast
3 tablespoons (45 ml) warm water [105°F–110°F (40°C–43°C)
3 cups (750 ml) bread flour
¾ teaspoon (3.75 ml) 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® Food Processor fitted with the dough or
metal chopping blade and process for 10 seconds. 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, 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.

31

3. Lightly butter a 9-inch (23 cm) round baking pan. Punch down the
dough and divide into 12 equal pieces [about 1½ to 1¾ ounces (43 to
50g) 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.

4. Adjust the rack to position 2. Set the oven to Bake with Convection at
375°F (190°C) for 15 minutes. While the oven is heating, 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. Once preheated, put pan into the oven and
bake rolls for the allotted time, or until golden brown and an internal
temperature of 190°F (88°C) is reached.

5. Remove rolls from the pan and cool slightly before serving .

Nutritional information per roll:

Calories 183 (35% from fat) • car b. 26g • pro. 4g • fat 7g • sat. fat 5g

• chol. 34mg • sod. 153mg • c alc. 13mg • fiber 1g

Bittersweet Espresso Brownies with Ganache

Whether topped with our indulgent Ganache or not,

these sinful brownies are impossible to resist.

Makes 16 brownies

Brownies:
Nonstick cooking spray
¾ cup [175 ml (1½ sticks)] unsalted butter, cubed
4 ounces (115 g) unsweetened chocolate, chopped
4 ounces (115 g) bittersweet chocolate, chopped
2 tablespoons (30 ml) cocoa powder
2 teaspoons (10 ml) espresso powder
½ cup (125 ml) unbleached, all-purpose flour
¾ teaspoon (3.75 ml) kosher salt

3 large eggs
1½ cups (375 ml) granulated sugar
2 teaspoons (10 ml) pure vanilla extract

Ganache:
2 ounces (60 g) bittersweet chocolate, roughly chopped
½ teaspoon (2 ml) espresso powder
Pinch kosher salt
¼ cup (60 ml) heavy cream

1. Lightly coat a 9-inch (23 cm) square baking pan with nonstick cooking
spray and line with parchment paper.

2. Put the butter and both chocolates into a heatproof bowl and place
over a pot of simmering water. Once the butter/chocolate mixture is
almost completely melted, stir in cocoa powder and espresso powder.
Once chocolate is completely melted, stir in flour and salt; set aside to
cool to room temperature.

3. Using a Cuisinart

®

Hand Mixer fitted with the mixing beaters, beat the
eggs to break them slightly, then gradually add the sugar. Mix until light
and thickened, about 1 to 2 minutes. Add vanilla and beat until well
combined. Fold the cooled chocolate mixture into the egg mixture until
the batter is no longer streaky. Pour the batter into prepared pan. Tap
pan on the counter a few times to remove any air bubbles.

4. Adjust the rack to position 2. Set the oven to Bake with Convection at
350°F (176°C) for 20 minutes. Once preheated, place the pan in the
oven and bake for the allotted time, or until edges are just dry. Cool
completely and chill in the refrigerator overnight before frosting.

5. To make Ganache: Put the chopped chocolate, espresso powder and
salt in a small, heatproof mixing bowl. Set aside. Put the cream in a
small saucepan and bring to just a boil. Once heated, pour over
chocolate mixture and allow to sit for a few minutes. After a few
minutes have passed, whisk mixture until completely smooth. Allow to
cool to body temperature, where the ganache is no longer hot, but still

32

spreadable. Spread over the top of the brownies. Chill in refrigerator for
1 to 2 hours. Slice with a sharp knife and serve.

Nutritional information per brownie:

Calories 281 (50% from fat) • carb. 30g • pro. 3g • fat 19g • sat. fat 11g

• chol. 62mg • sod. 124mg • calc. 29mg • fiber 2g

Strawberry-Rhubarb Crisp

This dessert highlights the tartness of the rhubarb,

which is mellowed out by the sweet strawberries.

Be sure to get ripe, in-season ingredients for the best results.

Makes 8 servings

Filling:
1 pound (500 g) rhubarb, trimmed and

cut into ½-inch (1.25 cm) thick slices

2

⁄3 cup (150 ml) granulated sugar

Pinch kosher salt
¼ teaspoon (1 ml) pure vanilla extract
¼ teaspoon (1 ml) fresh lemon juice
3 cups [750 ml (about ¾ pound)] strawberries,

hulled and quartered (halved if strawberries are small)

4½ teaspoons (23 ml) tapioca starch

Top p i ng:
1 cup (250 ml) rolled oats (not quick cooking)

2

⁄3 cup (150 ml) unbleached, all-purpose flour

2

⁄3 cup (150 ml) packed light brown sugar

¼ teaspoon (1 ml) ground cinnamon
¼ teaspoon (1 ml) ground ginger
¼ teaspoon (1 ml) kosher salt
6 tablespoons [1.5 L (3 ounces)] unsalted butter,

cold and cubed

1. Put the rhubarb, sugar, salt, vanilla and lemon juice in a large mixing
bowl; toss to fully combine. Add the strawberries and tapioca starch,
and stir to coat well. Transfer to a 9-inch (23 cm) square baking pan;
reserve.

2. Prepare the topping: Put all the topping ingredients except the butter
into a mixing bowl and combine. Add the butter and either with a
pastry blender or with your fingers, work the butter into the dry
ingredients. Once the butter is evenly distributed, sprinkle over the top
of the filling.

3. Adjust the rack to position 2. Set the oven to Bake at 350°F (176°C) for
30 minutes. Once the oven is preheated, bake the crisp for the allotted
time, or until the filling is bubbling and the top is browned.

4. Remove and allow to cool for a few minutes before serving. This is
delicious when paired with freshly whipped cream or vanilla ice cream.

Nutritional information per serving:

Calories 301 (27% from fat) • carb. 54g • pro. 3g • fat 9g • sat. fat 5g

• chol. 23mg • sod. 92mg • calc. 57mg • fiber 3g

Roasted Pineapple

This can be the base for a variety of desserts. Our favourites are

topped with vanilla ice cream, chopped nuts or toasted coconut.

1 whole pineapple, trimmed and peeled
1 tablespoon (15 ml) unsalted butter, softened
2 teaspoons (10 ml) granulated sugar
½ teaspoon (2 ml) ground cinnamon
1 to 2 pinches kosher salt

1. Fit the pineapple onto the spit. Secure ends with the skewers.

2. Brush the pineapple with the softened butter and evenly coat with

the remaining ingredients.

3. 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 Custom setting on the

33

Rotisserie function at 400°F (204°C) for 40 minutes.

4. Using the rotisserie grip, remove the pineapple from the oven.
Allow to cool slightly before removing from the spit. To serve,
halve, core and slice into 1-inch pieces.

Nutritional information per serving:

Calories 58 (21% from fat) • carb. 12g • pro. 0g • fat 1g • sat. fat 1g •

chol. 4mg • sod. 19mg • calc. 12mg • fiber 1g

34

WARRANTY

LIMITED THREE-YEAR
WARRANTY

We warrant that this Cuisinart product will be free of defects in materials or
workmanship under normal home use for 3 years from the date of original
purchase. This warranty covers manufacturer’s defects including mechanical and
electrical defects. It does not cover damage from consumer abuse, unauthorized
repairs or modifications, theft, misuse, or damage due to transportation or
environmental conditions. Products with removed or altered identification numbers
will not be covered.

This warranty is not available to retailers or other commercial purchasers or owners.
If your Cuisinart product should prove to be defective within the warranty period, we
will repair it or replace it if necessary. For warranty purposes, please register your
product online at www.cuisinart.ca to facilitate verification of the date of original
purchase and keep your original receipt for the duration of the limited warranty. This
warranty excludes damage caused by accident, misuse or abuse, including damage
caused by overheating, and it does not apply to scratches, stains, discolouration or
other damage to external or internal surfaces that does not impair the functional
utility of the product. This warranty also expressly excludes all incidental or
consequential damages.

Your Cuisinart product 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, as well as use with
accessories, replacement parts or repair service other than those authorized by
Cuisinart.

If the appliance should become defective within the warranty period, do not return
the appliance to the store. Please contact our Customer Service Centre:

Toll-free phone number:

1-800-472-7606

Address:

Cuisinart Canada
100 Conair Parkway
Woodbridge, Ont. L4H 0L2

Email:

[e-mail]

Model:

TOB-200C
To facilitate the speed and accuracy of your return, please enclose:

• $10.00 for shipping and handling of the product
(cheque or money order)

• Return address and phone number

• Description of the product defect

• Product date code*/copy of original proof of purchase

• Any other information pertinent to the product’s return

* Product date code can be found on the underside of the base of the product. The

product date code is a 4 or 5 digit number. Example, 90630 would designate
year, month & day (2009, June 30th).

Note: We recommend you use a traceable, insured delivery service for added
protection. Cuisinart will not be held responsible for in-transit damage or for
packages that are not delivered to us.

To order replacement parts or accessories, call our Customer Service Centre at
1-800-472-7606. For more information, please visit our website at

www.cuisinart.ca.

©2014 Cuisinart Canada

100 Conair Parkway,

Woodbridge, Ontario L4H 0L2

Printed in China | Imprimé en Chine

14CC147296

IB-12740-CAN

Cuisinart® offers an extensive assortment of top quality products to make life in the kitchen easier than ever.

Try some of our other countertop appliances and cookware, and Savor the Good Life

®

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Cuisinart

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offre une vaste gamme de produits de grande qualité qui facilitent la vie dans la cuisine comme jamais

auparavant. Essayez nos autres appareils de comptoir, nos ustensiles de cuisson et nos outils et accessoires de cuisine.

www.cuisinart.ca

Trademarks or service marks of third parties referred to herein
are the trademarks or service marks of their respective owners.

Marques de commerce ou de service utilisées dans le présent
document sont les marques de leurs propriétaires respectifs.

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