Cuisinart TOB-40 User Manual

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INSTRUCTION AND RECIPE BOOKLET

Recipe

Booklet

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Custom Classic

™

Toaster Oven Broilers TOB-40

TABLE OF CONTENTS

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

Special Cordset Instructions ...................................... 3

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

Before First Use ................................................ 5

General Guidelines .............................................. 5

Operation ..................................................... 5

Toast ....................................................... 5

Bagel ....................................................... 5

Bake ....................................................... 5

Broil........................................................ 5

Cleaning and Maintenance Oven Rack Position Diagrams Warranty

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

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Custom Classic™ Toaster Oven Broiler to its fullest

6 6 7

IMPORTANT SAFEGUARDS

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

1. Read all instructions.

2. Do not touch hot surfaces. Use handles or knobs.

3. To protect against electrical shock, do not place any part of the toaster oven broiler in water or other liquids. See instructions for cleaning on page 6.

4. Close supervision is necessary when any appliance is used by or near children.

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

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

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

8. Do not use outdoors.

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

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

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

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

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

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

15. Do not place any of the following materials in the oven: paper, cardboard, plastic and similar products.

16. Do not cover crumb tray or any part of the oven with metal foil. This will cause overheating of the oven.

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

may

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

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

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

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

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

23. Turn the function dial to the OFF position to turn off toaster oven broiler.

24. Where applicable, always attach plug to appliance and check that the function dial is off before plugging cord into wall outlet. To disconnect, turn the function dial to off, then remove plug from wall outlet.

SPECIAL CORDSET INSTRUCTIONS

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

Extension cords may be used if care is exercised in their use.

If an extension cord is used, the marked electrical rating of the extension cord must be at least as great as the electrical rating of the appliance, and the longer cord should be arranged so that it will not drape over the countertop or tabletop where it can be tripped over or pulled on by children.

FOR HOUSEHOLD USE ONLY NOT INTENDED FOR COMMERCIAL

USE

SAVE THESE INSTRUCTIONS

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.

FEATURES AND BENEFITS

1. Function Dial

Select cooking method – TOAST, BAGEL, BAKE or BROIL.

2. Temperature Dial

Select desired temperature for the Baking or Broiling functions.

3. Toast Shade Dial

Select the desired toast shade for the Toast and Bagel functions – Light, Medium or Dark.

4. Toasting Start/Stop Button

Push the Start/Stop button to start the Toast or Bagel function. Push the Start/Stop button to stop toasting in mid cycle and shut off oven.

5. Oven ON Indicator

Indicator light will remain lit when oven is in use.

6. Oven Rack

Oven rack slides out automatically when the door is opened.

7. Slide-out Crumb Tray

The slide-out crumb tray comes already positioned in your oven. The crumb tray slides out from the bottom front of the toaster oven broiler for easy cleaning.

8. Easy-Clean Interior

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

9. Broiling Rack

A broiling rack fits into the baking pan/drip pan to use when broiling.

10. Baking Pan/Drip Pan

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

11. Cord Storage (not shown)

Takes up excess cord and keeps countertop neat.

12. BPA-Free (not shown)

All parts that come in contact with food are BPA-free.

7 8 56

BEFORE THE FIRST USE

Place your oven on a flat surface. Remove any packaging and promotional labels in or on the oven. Unwind the power cord. Check that the crumb tray is in place and that there is nothing inside or on top of the oven. Plug power cord into wall outlet.

Before using your oven, make sure it is two to four inches away from the wall or from any objects on the countertop. Do not use on heat-sensitive surfaces. DO NOT STORE OBJECTS ON THE TOP OF THE OVEN. IF YOU

DO, REMOVE ALL OBJECTS BEFORE YOU TURN ON YOUR OVEN. THE EXTERIOR WALLS GET VERY HOT WHEN IN USE. KEEP OUT OF REACH OF CHILDREN.

GENERAL GUIDELINES

Toast/Bagel: Always have the rack in rack position C, as indicated in the

diagram on page 6, for even toasting. Always center your item/items in the middle of the rack.

Bake: Baking function can be used as you would normally use your large kitchen oven for roasting meats including chicken, or baking cakes, cookies and more.

Broil: Broiling function can be used for beef, chicken, pork, fish and more. It also can be used to top brown casseroles and gratins. Caution: Aluminum foil is not recommended for covering the drip pan. Foil is extremely dangerous when broiling fatty foods. Grease will accumulate and may catch fire. If foil is used to cover drip pan, be sure foil is tucked neatly around the pan and does not touch the walls or heating rods. Never

cover the crumb tray. Turning off the toaster oven broiler: Turn the function dial to OFF.

The indicator light will turn off.

OPERATION

Toast:

To toast, make sure the oven rack is in rack position C, as indicated in the diagram on page 6. If toasting two items, center them in the middle of the rack. Four items should be evenly spaced – two in front, two in back. Six items should be evenly spaced – three in front, three in back. Close the glass door. Set function dial to TOAST.

Shade Selection: Turn toast shade dial to desired browning setting. Press Start/Stop button to begin toasting.

Stop Toasting:

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

Bagel

To toast a bagel, make sure the oven rack is in rack position C as indicated in the diagram on page 6. If toasting two items, center them in the middle of the rack. Four items should be evenly spaced – two in front, two in back. Six items should be evenly spaced – three in front, three in back. Close the glass door. Set function dial to BAGEL.

Shade Selection: Turn toast shade dial to desired browning setting. Press Start/Stop button to begin toasting.

Stop Toasting:

Bake

To bake, turn the temperature dial to the desired temperature and turn function dial to BAKE. The oven indicator light will turn on. Allow the oven to preheat for at least five minutes before putting food in the oven to bake.

Broil:

To broil, turn the temperature dial to BROIL and turn function dial to BROIL. The oven indicator light will turn on. Allow the oven to preheat for at least five minutes before putting food in the oven to broil.

Note: When broiling place the broiling rack in the drip pan. In most cases the oven rack should be in the higher position (position C, but for thicker items use position B; see diagram on this page).

Note: Never use glass oven dishes to broil. To stop broil operation, turn function dial to OFF position

CLEANING AND MAINTENANCE

Always allow the oven to cool completely before cleaning.

1. Always unplug the oven from the electrical outlet.

2. Do not use abrasive cleansers, as they will damage the finish. Simply wipe the exterior with a clean damp cloth and dry thoroughly. Apply the cleansing agent to a cloth, not to the toaster oven, before cleaning.

3. To clean interior walls, use a damp cloth and a mild liquid soap solution or a spray solution on a sponge. Never use harsh abrasives or corrosive products. These could damage the oven surface. Never use Brillo pads, etc. on interior of oven.

4. To remove crumbs, slide out the crumb tray and discard crumbs. Wipe clean and replace. Crumb tray is dishwasher safe. To remove baked-on grease, soak the tray in hot sudsy water or use nonabrasive cleaners. Never operate the oven without the crumb tray in place.

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

6. Never wrap the cord around the outside of the oven. Use the cord storage cleats on the back of the oven.

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. Removing the grease will help to keep toasting consistent, cycle after cycle.

All of our recipes have been tested in our kitchen and specially developed to work in the Cuisinart Broiler. These mouth-watering recipes are just a sampling of what the Cuisinart

Custom Classic™ Toaster Oven Broiler can do.

Custom Classic™ Toaster Oven

OVEN RACK POSITION DIAGRAMS

Each recipe gives you step-by-step directions and will even tell you where the oven rack should be positioned for best results. Please refer to the diagram below for oven rack positions. Each position is described with a letter that is referred to in the recipe.

RACK POSITION A

RACK POSITION B

RACK POSITION C

WARNING: Placing the rack in the bottom position or in the top position with the rack upwards while toasting may result in a fire. Refer to rack position diagram for proper use.

WARRANTY

Limited Three-Year Warranty

This warranty is available to consumers only. You are a consumer if you own a Cuisinart® Custom Classic™ Toaster Oven Broiler that was purchased at retail for personal, family or household use. Except as otherwise required under applicable law, this warranty is not available to retailers or other commercial purchasers or owners. We warrant that your Cuisinart® Custom Classic™ Toaster Oven Broiler will be free of defects in materials and workmanship under normal home use for 3 years from the date of original purchase.

We recommend that you visit our website, www.cuisinart.com for a fast, efficient way to complete your product registration. However, product registration does not eliminate the need for the consumer to maintain the original proof of purchase in order to obtain the warranty benefits. In the event that you do not have proof of purchase date, the purchase date for purposes of this warranty will be the date of manufacture.

CALIFORNIA RESIDENTS ONLY

California law provides that for In-Warranty Service, California residents have the option of returning a nonconforming product (A) to the store where it was purchased or (B) to another retail store that sells Cuisinart products of the same type. The retail store shall then, according to its preference, either repair the product, refer the consumer to an independent repair facility, replace the product, or refund the purchase price less the amount directly attributable to the consumer’s prior usage of the product. If neither of the above two options results in the appropriate relief to the consumer, the consumer may then take the product to an independent repair facility, 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 defective within the warranty period, we will repair or, if we think necessary, replace it. To obtain warranty service, please call our Consumer Service Center toll-free at 1-800-726-0190 or write to: Cuisinart, 7811 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.) Please be sure to include your return address, description of the product’s defect, product serial number, and any other information pertinent to the return. Please pay by check or money order. NOTE: For added protection and secure handling of any Cuisinart product that is being returned, we recommend you use a traceable, insured delivery service. Cuisinart cannot be held responsible for in-transit damage or for packages that are not delivered to us. Lost and/or damaged products are not covered under warranty.

Your Cuisinart the strictest specifications and has been designed for use 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

Custom Classic™ Toaster Oven Broiler should prove to be

Custom Classic™ Toaster Oven Broiler has been manufactured to

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NOTES

sat. fat 8g • chol. 101mg • sod. 152mg • calc. 48mg • fiber 0g

Nutritional information per serving:

Calories 235 (49% from fat) • carb. 27g • pro. 3g • fat 13g

horizontally, through the center. halved. To do so, use a serrated knife and evenly and carefully slice in half, Note: The cake can be used as one thick layer, but it is most impressive when

it cool completely before frosting.

6. Let pan rest on a cooling rack for 15 minutes. Remove cake from pan, but let

or until a cake tester comes out just clean.

5. Transfer the thick batter to the prepared cake pan. Bake for 25 to 30 minutes,

and beat until combined – be sure to not over-mix. ingredients together. Gradually add the wet mixture to the dry/butter mixture

4. In a small bowl or large liquid measuring cup, mix the remaining wet

of wet sand. This will take 1 to 2 minutes. butter is well incorporated into the dry ingredients, giving the mixture the look butter. Using a hand mixer fitted with the beater attachments, mix until the

3. Sift the flour, baking powder, salt and sugar into a large mixing bowl. Add the

to fit in the bottom of the pan; reserve.

2. Butter a 9-inch round cake pan, and then cut a circle out of parchment paper

1. Preheat the toaster oven to 350°F on the Bake setting with the rack in position

the plain yogurt) of vanilla extract in the recipe if you choose to use it in place of

²∕

cup plain yogurt (you may use vanilla yogurt, but halve the amount

1 teaspoon pure vanilla extract

2 large egg yolks 2 large eggs

plus more for the pan

¾ cup unsalted butter, room temperature, cut into small cubes, 1 cup granulated sugar ½ teaspoon salt 2 teaspoons baking powder 2 cups cake flour

¾ teaspoon salt ¾ cup unbleached, all-purpose flour, plus more for dusting pan 2 teaspoons pure vanilla extract 2 teaspoons espresso powder ½ cup packed light brown sugar 1 cup granulated sugar 3 large eggs 2 ounces bittersweet chocolate, chopped 4 ounces unsweetened chocolate, chopped

Makes one 9-inch double layer cake (about 12 servings)

some candles and you'll look for reasons to celebrate just so you can make it.

This is the ultimate birthday cake. Just top with a rich chocolate frosting and

Old Fashioned Yellow Layer Cake

sat. fat 9g • chol. 60mg • sod. 120mg • calc. 30mg • fiber 2g

Nutritional information per serving:

Calories 260 (54% from fat) • carb. 28g • pro. 3g • fat 17g

5. Pour into prepared pan. Bake for about 35 minutes, or until edges are dry.

incorporated. Gently fold in toasted walnuts. vanilla; beat until well combined. Add flour and salt; mix until just

Nutritional information per serving:

mix until light and thickened, about 1 to 2 minutes. Add espresso powder and

4. Using a hand or stand mixer, beat eggs until lightened. Add the sugars and

to room temperature. Reserve. simmering water. Once both are almost completely melted, set aside to cool

3. Put the butter and chocolates into a heatproof bowl and place over a pot of

small amount of flour. Reserve.

2. Lightly coat a 9-inch baking pan with nonstick cooking spray; dust with a

room temperature. Reduce oven temperature to 375°F. pan and toast for 2 to 3 minutes, or until fragrant and lightly browned. Cool to A. Line the baking pan with aluminum foil. Spread the walnuts on the prepared

1. Preheat the toaster oven to 400°F on the Bake setting with the rack in position

Bittersweet Espresso Brownies

sat. fat 6g • chol. 23mg • sod. 80mg • calc. 38mg • fiber 4g

Calories 322 (26% from fat) • carb. 59g • pro. 2g • fat 10g

¾ cup unsalted butter, cubed nonstick cooking spray ½ cup chopped walnuts

Makes 16 brownies

Rich, dense and delicious. The perfect base to a brownie sundae.

6. Let rest 5 to 10 minutes before serving.

5. Bake in preheated oven for 40 to 45 minutes, or until apples are tender.

Transfer to the prepared pan and top with the crumb mixture.

4. In a large mixing bowl, toss the apples with the remaining ingredients.

mixing bowl. Mix to combine until crumbs form; reserve.

3. Put the oats, brown sugar, flour, cinnamon, salt and melted butter in a small

position A.

2. Preheat the toaster oven to 350°F on the Bake setting with the rack in

reserve.

1. Lightly coat an 8- or 9-inch square baking pan with nonstick cooking spray;

¹

1 teaspoon pure vanilla extract 2 tablespoons honey

¹

cup granulated sugar

2 tablespoons finely chopped crystallized ginger ½ cup unsweetened dried cranberries 1 tablespoon fresh lemon juice 1½ pounds tart apples, peeled, cored and cut into ¼-inch slices 6 tablespoons unsalted butter, melted

open-faced sandwich.

¼ teaspoon salt 1 teaspoon ground cinnamon

¹

cup unbleached, all-purpose flour

½ cup packed light brown sugar 1 cup rolled oats

Nutritional information per serving:

sat. fat 3g • chol. 15mg • sod. 443mg • calc. 118mg • fiber 3g

Calories 255 (28% from fat) • carb. 31g • pro. 12g • fat 7g

nonstick cooking spray

cup loosely packed arugula

2 ounces fontina, sliced 6 thin slices prosciutto 1 teaspoon extra virgin olive oil 2 slices sourdough or other similar rustic bread

Makes two servings

A gourmet quick treat, this method can be used for any type of

Prosciutto, Arugula & Fontina Open-Faced Sandwich

cheese is fully melted.

4. Once the Bagel function has stopped, switch to Broil for 3 to 4 minutes until

Makes eight servings

An old favorite with a twist.

Cranberry, Ginger & Apple Crisp

3. Put the bagels into the oven. Set to Medium on the Bagel setting.

on top of each half, top with the Parmesan and the mozzarella.

2. Put the bagels on the rack, cut side up. Evenly divide the sauce and spread

1. Insert the broiling rack into the baking pan with the rack in position A.

sat. fat 7g • chol. 40mg • sod. 833mg • calc. 181mg • fiber 1g

Nutritional information per serving:

Calories 281 (46% from fat) • carb. 23g • pro. 15g • fat 14g

arugula placed underneath the cheese. *This sandwich is also equally delicious, but not as visually impressive, with the

5. Remove pan from oven. Top with the arugula and serve.

4. Put the prepared sandwiches on the pan and broil for 2 to 2½ minutes.

3. Brush the bread with the olive oil. Top with the prosciutto, then the cheese.*

2. Insert the broiling rack into the baking pan.

1. Preheat the toaster oven to Broil on the Broil setting with rack in position A.

kids will love having a pizza bagel.

Whether for an after school snack or weekend lunch,

Pizza Bagels

4 ounces mozzarella, sliced 2 teaspoons grated Parmesan, divided ½ cup pizza or marinara sauce, divided 2 bagels, halved

Makes four servings

sat. fat 2g • chol. 68mg • sod. 767mg • calc. 32mg • fiber 3g

Calories 276 (48% from fat) • carb. 5g • pro. 23g • fat 12g

Nutritional information per serving:

5. Remove and serve immediately.

spices and salt. Put the shallots onto the prepared baking pan and put the

2. Put the chicken in a large mixing bowl and toss with the oil, lemon juice,

A. Line baking pan with aluminum foil.

1. Preheat the toaster oven to 375°F on the Bake setting with the rack in position

minutes, depending on the thickness.

4. Roast in preheated oven until fish is just cooked through, about 12 to 15

fish on top. Finally, finish with the capers.

3. Put the artichoke hearts into the prepared baking pan and place the seasoned

2. Rinse the fish and pat dry. Rub with the olive oil, lemon juice, salt and pepper.

Line baking pan with aluminum foil.

1. Preheat the toaster oven to 425°F on Bake setting with the rack in position C.

2 tablespoons drained capers 1½ to 2 cups artichoke hearts, drained ¼ teaspoon freshly ground black pepper ½ teaspoon kosher or sea salt

even cooking)

1½ tablespoons fresh lemon juice 1½ tablespoons extra virgin olive oil 1 pound fillet of flounder, or other similar white fish

Makes four servings

A quick and impressive light meal all made in a toaster oven.

Roasted Flounder with Artichokes & Capers

Nutritional information per serving:

sat. fat 5g • chol. 115mg • sod. 540mg • calc. 30mg • fiber 0g Calories 300 (53% from fat) • carb. 4g • pro. 25g • fat 19g Nutritional information per serving (based on five servings):

Moroccan Spiced Baked Chicken

sat. fat 12g • chol. 80mg • sod. 350mg • calc. 18mg • fiber 0g

Calories 390 (77% from fat) • carb. 2g • pro. 20g • fat 33g

4. Serve immediately.

170°F for dark meat). chicken pieces (internal temperature should read 160°F for light meat and

3. Bake in the preheated oven for 40 to 50 minutes, depending on the size of the

seasoned chicken on top of the shallots.

2 large shallots, quartered 1 teaspoon kosher or sea salt ½ teaspoon freshly ground black pepper ¼ teaspoon ground coriander pinch cayenne ½ teaspoon ground cinnamon ¾ teaspoon ground cumin 1½ tablespoons fresh lemon juice (about ½ lemon) 1 tablespoon olive oil

1½ pounds mixed chicken parts, bone-in (close or equal in size for

Makes four to five servings

Pair this dish with roasted potatoes and asparagus for an impressive meal.

temperature reads 125°F. Let meat rest 10 to 15 minutes before slicing. baking tray and roast for about 35 to 40 minutes, or until the internal pastry brush makes this task quick and simple). Place beef on the prepared

4. Rub the mustard on the tenderloin. Evenly spread the herb mixture on top (a

tube or drizzle hole. Process until combined. processor running, add the oil in a slow and steady stream through the feed chopper or food processor. Process until well combined. With the chopper/

3. Put the garlic, herbs and the remaining salt and pepper in the bowl of a mini

pepper; reserve.

2. Pat beef dry with paper towels. Rub with ¼ teaspoon each of the salt and

A. Line the baking pan with aluminum foil.

1. Preheat the toaster oven to 375°F on the Bake setting with the rack in position

2 tablespoons Dijon-style mustard 3 tablespoons extra virgin olive oil ½ teaspoon dried tarragon 1 stalk fresh oregano, stem discarded 1 stalk fresh rosemary, stem discarded 2 stalks fresh thyme, stems discarded 3 garlic cloves ½ teaspoon freshly ground black pepper, divided ½ teaspoon kosher or sea salt, divided 1½ pounds trimmed beef tenderloin roast (preferably top cut)

Makes six servings

It is perfect for this tenderloin, but also excellent for lamb.

The Dijon-herb rub is a great recipe to keep on hand.

Herb-Crusted Beef Tenderloin

preheated oven for about 15 minutes, or until sausage and vegetables have pan. Toss with the oil and a pinch each of the salt and pepper. Roast in

2. Put the broccoli, sausage, pepper, onion and garlic on the prepared baking

A. Line the baking tray with aluminum foil.

1. Preheat the toaster oven to 400°F on the Bake setting with the rack in position

nonstick cooking spray 4 to 6 basil leaves, roughly torn ¼ cup grated Parmesan 8 ounces mozzarella cheese, shredded ¾ cup ricotta

instructions

½ pound dried rigatoni pasta, cooked according to manufacturer’s ¼ teaspoon freshly ground black pepper, divided ¼ teaspoon kosher or sea salt, divided 1 teaspoon olive oil 2 garlic cloves, finely chopped ½ medium onion, sliced ½ red bell pepper, sliced 6 ounces cooked Italian chicken sausage, cut into ½-inch rounds 5 ounces broccoli florets

sat. fat 7g • chol. 40mg • sod. 383mg • calc. 341mg • fiber 1g

Calories 260 (53% from fat) • carb. 14g • pro. 17g • fat 16g

Nutritional information per serving (based on 8 servings):

work, but we like the rigatoni for its larger, hollow shape.

If a browned top is desired, uncover for the last 5 to 10 minutes. about 30 to 40 minutes, or until cheeses are hot and bubbling. pasta mixture. Cover with aluminum foil and bake in the preheated oven for

4. Lightly coat a two-quart baking dish with nonstick cooking spray. Add the

Broccoli, and Peppers

Baked Rigatoni with Chicken Sausage,

Makes six to eight servings

A quick comforting dinner with tons of rich flavors. Any type of cut pasta will

remaining ingredients, until well combined.

3. In a large mixing bowl, toss the roasted sausage and vegetables, and the

browned. Reduce temperature to 350°F.

Nutritional information per serving:

sat. fat 5g • chol. 23mg • sod. 333mg • calc. 10mg • fiber 4g

Calories 230 (43% from fat) • carb. 26g • pro. 8g • fat 11g

sat. fat 5g • chol. 28mg • sod. 451mg • calc. 156mg • fiber 3g

before topping with the other ingredients. *If a crispier crust is desired, par-bake the dough for about 8 to 10 minutes

Nutritional information per serving:

4. Let pizza cool slightly, then slice and serve.

crust are golden. about 8 to 10 minutes, or until the cheese is bubbling and the edges of the the cheese and then the roasted vegetables. Bake in the preheated oven for the dough with olive oil.* Spread the sauce on the dough, and then top with into a 10 x 9-inch rectangle. Fit into the prepared pan. Brush the outer edge of

3. Lightly coat the baking pan with the nonstick cooking spray. Roll out dough

temperature to 400°F. softened and golden. Remove and reserve; discard the foil. Reduce the preheated oven for about 20 minutes, or until the garlic and onion are pan and toss with half of the olive oil and the salt and pepper. Roast in the

2. Line the baking pan with aluminum foil. Put the garlic and onion onto the

position A.

1. Preheat the toaster oven to 450°F on the Bake setting with the rack in

6 ounces fresh mozzarella, cubed ¾ cup hearty pizza sauce, strained nonstick cooking spray pinch freshly ground black pepper pinch kosher or sea salt 1 tablespoon olive oil, divided 1 medium onion, sliced 6 garlic cloves

¹

recipe pizza dough (page 10)

Makes one 10 x 9-inch square pizza (six servings)

You can also add some sliced chorizo or sausage to spice it up.

This pizza has both salty and sweet flavors.

Roasted Garlic and Onion Pizza

Calories 219 (41% from fat) • carb. 23g • pro. 11g • fat 10g

7. Let pizza rest for a few minutes, then slice and serve.

nicely browned and the cheese is bubbling on top.

6. Bake pizza in preheated oven for about 15 minutes, or until the dough is

ricotta with the prosciutto, then arugula and tomatoes.

5. Spread the ricotta mixture evenly over the par-baked pizza dough. Top the

medium mixing bowl. Mix until well combined. Reserve.

4. While dough is par-baking, put the ricotta, Parmesan, salt and pepper into a

for about 8 minutes, or until dough is lightly golden. Brush the outer edge of the dough with olive oil. Bake in preheated oven

3. Roll out dough into a 10 x 9-inch rectangle. Fit into the prepared pan.

2. Lightly coat the provided baking pan with nonstick cooking spray.

in position A.

1. Preheat the toaster oven to 400°F on the Bake setting with the rack

1 cup halved grape tomatoes 1 cup packed arugula 1 ounce (about 4 slices) prosciutto, quartered

¼ teaspoon freshly ground black pepper

pinch kosher or sea salt

¹

cup grated Parmesan

1 cup ricotta, strained

½ tablespoon olive oil

¹

recipe pizza dough (page 10)

nonstick cooking spray

Makes one 10 x 9-inch square pizza (six servings)

Give white pizza a chance. You will not be disappointed.

White Pizza with Prosciutto, Arugula & Tomatoes

sat. fat 0g • chol. 0mg • sod. 178mg • calc. 1mg • fiber 3g

Nutritional information per serving:

Calories 98 (14% from fat) • carb. 20g • pro. 3g • fat 2g

Nutritional information per serving:

warm place for 45 minutes to 1 hour. dough into the floured bag; squeeze out all of the air and seal. Let rise in a

4. Lightly dust a sealable plastic bag with flour. Dust dough with flour. Place the

will be slightly sticky. forms. Continue to let the machine run for 45 to 60 seconds to knead. Dough the liquid yeast mixture through the feed tube. Process until a dough ball

3. Add the cold water to the yeast mixture. With the motor running, slowly pour

the bowl. with the dough blade. Pulse about 5 times to mix; scrape down the sides of

2. Put the flour, salt and olive oil into the work bowl of a food processor fitted

until the mixture gets foamy.

1. Dissolve the yeast and sugar in the warm water. Let stand 3 to 5 minutes, or

¾ to 1 cup cold water 1 tablespoon extra virgin olive oil 1½ teaspoons kosher or sea salt, divided 4 cups unbleached, all-purpose flour, plus more for dusting

Roasted Asparagus

sat. fat 0g • chol. 0mg • sod. 135mg • calc. 28mg • fiber 2g

Calories 36 (29% from fat) • carb. 4g • pro. 3g • fat 2g

5. Serve immediately.

4. Bake in preheated oven for 12 to 15 minutes, until the asparagus is tender.

and toss with the olive oil, salt and pepper.

3. Line the baking pan with aluminum foil. Put asparagus on the prepared pan

2. Wash and thoroughly dry asparagus and trim the rough ends.

position C.

1. Preheat the toaster oven to 425°F on the Bake setting with the rack in

¼ teaspoon freshly ground black pepper ¼ teaspoon kosher or sea salt 1 teaspoon extra virgin olive oil 1 pound asparagus

Makes four servings

Asparagus is delicious roasted, plus it is so simple to prepare.

½ cup warm (105° to 110°F) water 1 teaspoon granulated sugar 2¼ teaspoons active dry yeast

Nutritional information per serving:

Makes three 10 x 9-inch square pizzas (eighteen servings)

This dough freezes very well.

Pizza Dough

sat. fat 6g • chol. 30mg • sod. 280mg • calc. 284mg • fiber 2g

Calories 190 (49% from fat) • carb. 13g • pro. 12g • fat 11g

Serve immediately.

7. Bake for 20 minutes, or vegetables are tender and cheeses are browned.

and breadcrumbs.

6. Transfer mixture to the prepared pan and then top with the remaining cheeses

breadcrumbs. Toss to fully combine. Add the remaining salt and pepper, half of the Cheddar and half of the

5. Add the roasted garlic and onion to the bowl with the blanched vegetables.

the preheated oven and roast for 8 to 10 minutes. olive oil and a pinch each of the salt and pepper. Put on the prepared pan in

4. Line the baking pan with aluminum foil. Toss the garlic and onion with the

position A.

3. Preheat the toaster oven to 400°F on the Bake setting with the rack in

bowl. vegetables into a large bowl of ice water. Drain and reserve in a large mixing and cook 2 to 3 minutes, until bright and just tender. Immediately put

2. In a large stockpot, bring salted water to a boil. Add broccoli and cauliflower

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

minutes, until potatoes are hot and golden on the tops. Melt remaining teaspoon of butter and drizzle on potatoes. Bake for 35 to 45

5. Line the baking pan with aluminum foil. Arrange potatoes on prepared pan.

temperature before baking.) prepared a day ahead to this point – cover and refrigerate. Bring to room Generously fill the potato shells with potato mixture. (Potatoes may be sour cream, salt, pepper and chives. Mash/beat to combine completely. butter. Using a potato masher or hand mixer, mash/beat until smooth. Add

4. Place cooked potato in a medium bowl. Add milk and 2 tablespoons of the

and skin shells. cooked potato, leaving a ¼-inch thick potato shell. Reserve cooked potato

3. When potatoes are cool enough to handle, halve each one and scoop out

375°F.

¼ cup grated Parmesan ¾ cup panko breadcrumbs, divided 2 cups shredded Cheddar, divided ¾ teaspoon freshly ground black pepper, divided ½ teaspoon sea or kosher salt, divided 1 teaspoon extra virgin olive oil ½ medium onion, finely chopped 1 garlic clove, finely chopped

needn't be equal)

2½ pounds broccoli and cauliflower florets (a mix of the two, amounts nonstick cooking spray

Makes eight servings

To make this recipe your own, substitute your favorite cheeses for the Cheddar.

Broccoli & Cauliflower Gratin

sat. fat 4g • chol. 20mg • sod. 160mg • calc. 58mg • fiber 3g

Calories 180 (31% from fat) • carb. 27g • pro. 4g • fat 6g

Nutritional information per serving:

for larger items like a turkey or roast.

Twice Baked Potatoes

to 60 minutes. Remove and let cool slightly. Reduce oven temperature to 8 times with a fork. Place potatoes directly on the rack and bake for about 55

2. Rub each potato with ¼ teaspoon of olive oil, and then evenly prick about 6 to

position B.

1. Preheat the toaster oven to 400°F on the Bake setting with the rack in

¼ cup chopped fresh chives ½ teaspoon freshly ground black pepper ½ teaspoon kosher or sea salt ½ cup sour cream 2 tablespoons unsalted butter, plus 1 teaspoon for finishing

²∕

cup lowfat milk

1 teaspoon olive oil, divided 4 Idaho or russet potatoes (10 to 12 ounces each)

Makes eight servings

can be scarce. This delicious side dish frees up your main oven

During the holidays and other dinner parties, oven space and time

sat. fat 5g • chol. 17mg • sod. 421mg • calc. 132mg • fiber 3g

Nutritional information per serving:

Calories 344 (48% from fat) • carb. 37g • pro. 9g • fat 19g

fully melted. Serve immediately.

3. Bake in the preheated oven for about 4 to 5 minutes, or until the cheese is

Nutritional information per serving:

as evenly as possible in the order listed. the prepared baking pan. Distribute the remaining ingredients over the chips,

2. Line the baking pan with aluminum foil. Evenly distribute the chips on top of

position B.

1. Preheat the toaster oven to Broil on the Broil setting with the rack in

1 cup shredded Cheddar (about 3 to 4 ounces)

can. Be sure to drain them first)

½ cup sliced black olives (these can be purchased pre-sliced in a 2 scallions, thinly sliced (white and green parts) 1 jalapeño pepper, thinly sliced

²∕

cup refried beans (about ½ can)

on how many mouths you need to feed) bottom of the baking tray, but can have more or less depending

50 tortilla chips (this is an estimate, you need enough to cover the

Makes six servings

a casual appetizer. Either way it is sure to keep the family satisfied.

as you want – add some guacamole or salsa, gourmet cheeses or keep it as is for

The great thing about this recipe is that you can make it as extravagant or simple

Quick Cheese Nachos

sat. fat 3g • chol. 12mg • sod. 480mg • calc. 129mg • fiber 3g

Calories 205 (36% from fat) • carb. 26g • pro. 8g • fat 8g

5. Cut quesadillas in half and serve with salsa, guacamole and/or sour cream.

and cheese is melted. oil. Bake quesadillas at 400°F for about 8 to 10 minutes, until tops are golden

4. Place the quesadillas on baking pan and brush the tops lightly with remaining

amounts of cheese on each. Fold each in half, making a half-moon shape. amounts of the vegetable mixture on half of each tortilla, then place even

3. Assemble quesadillas. Line up the tortillas on a work surface. Place even

with the corn, beans and cilantro. Reduce temperature to 400°F. browned, about 15 to 20 minutes. Return vegetables to mixing bowl and toss baking pan. Bake in preheated oven until vegetables are softened and salt and pepper in a medium mixing bowl. Put vegetables on the prepared

2. Toss the zucchini, peppers, onion and garlic with 1 teaspoon of the olive oil,

position B. Line baking pan with aluminum foil.

1. Preheat the toaster oven to 450°F on the Bake setting with the rack in

2 10-inch flour tortillas 1 ounce goat cheese 1 ounce Monterey Jack, shredded 1 tablespoon cilantro, roughly chopped ¼ cup black beans, drained ¼ cup corn kernels, fresh or frozen

¼ teaspoon freshly ground black pepper ¼ teaspoon kosher or sea salt 1 teaspoon olive oil, plus ½ tablespoon for brushing 1 garlic clove, smashed ½ small onion (approximately 2 ounces), sliced ½ jalapeño pepper, seeded and finely chopped

cut into ½-inch pieces

½ bell pepper (red, yellow or orange is preferable), ½ small zucchini, cut into ½-inch pieces

Makes two quesadillas (four servings)

or dinner for two when paired with a salad or soup.

While we are suggesting to serve these as an appetizer, they can be a nice lunch

Roasted Vegetable Quesadillas

sat. fat 3g • chol. 10mg • sod. 300mg • calc. 108mg • fiber 1g

Calories 120 (46% from fat) • carb. 11g • pro. 5g • fat 6g

Nutritional information per serving:

so be prepared to make a second batch!

A quick and impressive appetizer. These will go quickly,

Gorgonzola & Ricotta Bruschetta

sat. fat 6g • chol. 51mg • sod. 227mg • calc. 27mg • fiber 3g

Calories 303 (45% from fat) • carb. 37g • pro. 6g • fat 16g

Nutritional information per serving (based on 12 servings):

4. Drizzle honey over bruschetta and serve immediately.

and then broil for 3 to 4 minutes, or until cheese is fully warmed. among the toasted bread, and then top with the gorgonzola. Return to oven pepper and nutmeg into a small bowl. Stir to combine. Distribute evenly

3. While bread is toasting, prepare topping. Put the ricotta, Parmesan, salt,

reserve. Switch setting to Broil. bake in preheated oven for about 3 to 4 minutes, or until lightly toasted and Insert the broiling rack into the baking pan; place prepared bread on top and

2. Rub one side of each slice of bread with garlic and then brush with olive oil.

position C.

1. Preheat the toaster oven to 400°F on the Bake setting with the rack in

pinch ground nutmeg ½ teaspoon freshly ground black pepper ½ teaspoon kosher or sea salt 2 tablespoons grated Parmesan 1 cup ricotta, strained ½ to 1 tablespoon olive oil 1 garlic clove, smashed 12 slices (½-inch thick) French bread

Makes 12 bruschetta

comes out clean.

5. Bake in the preheated oven for about 45 to 50 minutes, or until a cake tester

prepared pan. Add the dry ingredients and mix until just combined. Pour batter into the paddle attachments, until completely combined so that there are no lumps. mixing bowl. Whisk together, or use a hand or stand mixer with the beater/

4. Put the butter, eggs, vanilla, bananas and yogurt/sour cream into a large

cooled, toasted walnuts into a small bowl. Stir to combine; reserve.

3. Put the flours, baking soda, salt, sugar, cinnamon, chocolate chips and

2. Lightly coat a loaf pan with nonstick cooking spray. Reserve.

browned. Reserve. Reduce the oven temperature to 350°F. prepared baking sheet; toast for about 3 minutes, or until fragrant and lightly

½ to 1 tablespoon honey ½ cup crumbled gorgonzola

A. Line the baking sheet with aluminum foil. Lay the walnuts evenly on the

1. Preheat the toaster oven to 400°F on the Bake setting with the rack in position

large mixing bowl. Whisk to combine.

¼ cup plain yogurt or sour cream, room temperature 3 medium very ripe bananas, mashed 1 teaspoon pure vanilla extract 2 large eggs, room temperature 6 tablespoons unsalted butter, room temperature ½ cup semisweet chocolate chips

room temperature

½ teaspoon ground cinnamon ½ cup granulated sugar ¾ teaspoon salt ¾ teaspoon baking soda 1 cup whole-wheat flour 1 cup unbleached, all-purpose flour nonstick cooking spray 1 cup chopped walnuts

Makes one 9 x 5 x 3-inch loaf

too sweet, the chips can be omitted.

A great excuse to have chocolate for breakfast. Of course, if one thinks that it is

Whole Wheat Banana Chocolate Chip Bread

A perfect combination of two old-time favorite muffins.

3. Put the cornmeal, flour, salt, baking soda and powder, sugar and zest into a

2. Lightly coat a six-cup muffin pan with nonstick cooking spray; reserve.

position A.

1. Preheat the toaster oven to 400°F on the Bake setting with the rack in

½ cup fresh or frozen (thawed) blueberries ¼ cup plain yogurt or sour cream, room temperature

3 tablespoons unsalted butter, melted and cooled to ¼ cup whole milk 1 large egg, lightly beaten ¼ teaspoon lemon zest ¼ cup granulated sugar ¾ teaspoon baking powder ¼ teaspoon baking soda ¼ teaspoon salt ²∕³ cup unbleached, all-purpose flour ¹∕³ cup cornmeal nonstick cooking spray

Makes six muffins

Blueberry Corn Muffins

sat. fat 4g • chol. 53mg • sod. 225mg • calc. 45mg • fiber 1g

Nutritional information per muffin:

Calories 182 (35% from fat) • carb. 426g • pro. 4g • fat 7g

comes out clean and the tops of the muffins spring back to the touch.

Nutritional information per serving:

6. Bake in the preheated oven for about 16 to 18 minutes, or until a cake tester

5. Divide the batter among the prepared muffin cups.

you want to be sure not to over-mix the batter. ingredients and mix until just combined. Gently fold in the blueberries –

4. Mix the egg, milk, butter and yogurt/sour cream together. Add to the dry

sat. fat 12g • chol. 190mg • sod. 430mg • calc. 177mg • fiber 2g

Calories 420 (47% from fat) • carb. 44g • pro. 11g • fat 22g

5. Remove and serve immediately.

the strata reaches 160°F. and bake for an additional 10 minutes, or until the internal temperature of aluminum foil. Bake in preheated oven for about 15 minutes; remove foil position A. Dot the top of the strata with the butter and loosely cover with

Preheat the toaster oven to 350°F on the Bake setting with the rack in

4. Remove the strata from the refrigerator and bring to room temperature.

at least 2 hours, or overnight. dot with the remaining brown sugar. Cover and chill in the refrigerator for direction of the first layer of bread. Pour the remaining egg mixture on top, brown sugar. Repeat with the remaining bread, placing it in the opposite pan. Pour half of the egg mixture on top and evenly dot with half of the

3. Tightly fit half of the challah bread strips into the bottom of the prepared

mixing bowl. Whisk until completely combined, reserve.

2. Put the eggs, milk, cream, vanilla, syrup, spices and salt into a medium

reserve.

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

2 tablespoons unsalted butter, cut into ½-inch pieces 2 tablespoons packed light brown sugar, divided 1 loaf (1 pound) challah bread, cut into ½-inch x 9-inch strips ¼ teaspoon salt 1 teaspoon ground nutmeg 2 teaspoons ground cinnamon

¹

cup pure maple syrup

1 tablespoon pure vanilla extract 1 cup heavy cream 2 cups whole milk 4 large eggs nonstick cooking spray

Makes 8 servings

prepare the night before and then bake in the morning.

Give your family a new twist on French toast this weekend. To save time,

French Toast Strata

Old Fashioned Yellow Layer Cake ........................... 13

Bittersweet Espresso Brownies ............................. 13

Cranberry, Ginger & Apple Crisp ............................ 12

DESSERTS

Prosciutto, Arugula & Fontina Open-Faced Sandwich ........... 12

Pizza Bagels ............................................ 12

Roasted Flounder with Artichokes and Capers ................. 11

Moroccan Spiced Baked Chicken ........................... 11

Herb-Crusted Beef Tenderloin .............................. 10

Baked Rigatoni with Chicken Sausage, Broccoli & Peppers....... 10

Roasted Garlic & Onion Pizza ............................... 9

White Pizza with Prosciutto, Arugula & Tomatoes................ 9

Pizza Dough .............................................8

ENTRÉES

Roasted Asparagus ....................................... 8

Broccoli & Cauliflower Gratin ................................7

Twice Baked Potatoes ..................................... 7

SIDE DISHES

Quick Cheese Nachos ..................................... 6

Roasted Vegetable Quesadillas ..............................5

Gorgonzola & Ricotta Bruschetta ............................ 5

APPETIZERS

Whole Wheat Banana Chocolate Chip Bread ................... 4

Blueberry Corn Muffins ....................................4

French Toast Strata ....................................... 3

BREAKFAST

RECIPES

CONTENTS

Toaster Oven Broilers TOB-40

™

Custom Classic

Reverse Side

Booklet

Instruction

RECIPE BOOKLET

Starlite Electronic Pre-Press System

Version No.: TOB40 IB-10093A

Size: 229mm(W)X152mm(H)(New)

Material Cover: 157GSM MATT ARTPAPER

Inside: 120GSM GLOSS ARTPAPER

Coating: gloss varnishing in cover

Color Front. Cover: 4C + 0

Back. Inside: 1C +1C (one color pages in inside page)

Date: 2010-11-02 Co-ordinator: Astor_You

Client: G0124

Starlite No: 176517IBB

Proof: 1st

Handled By: P000258

Cyan

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Cuisinart TOB-40 User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual