Cuisinart TOB-50BCC User Manual

INSTRUCTION AND

RECIPE BOOKLET

Cuisinart®Classic Toaster Oven Broiler TOB-50BCC

CONTENTS

Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1

Special Cord Set Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2

Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2

Features and Benefits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

General Guidelines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Use and Care

Broil . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Bake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Toast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Browning Selection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Toast (continued) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Cleaning and Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Oven Rack Position Diagrams . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

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.

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

4. This appliance should not be 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 Centre for examination, repair or mechanical
or electrical adjustment.

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

8. Do not use outdoors.

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

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

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

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

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

1

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.

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. Use recommended temperature settings for baking and roasting.

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

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

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.

Longer extension cords are available and may be used if care is exercised
in their use.

If a long 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.

NOTICE

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

FOR HOUSEHOLD USE ONLY
NOT INTENDED

FOR COMMERCIAL USE

INTRODUCTION

You’ll love how easily our Cuisinart®Classic Toaster Oven Broiler does

SAVE THESE INSTRUCTIONS

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

®

Toaster Oven Broiler to its fullest so

everything from breakfast toast to family meals. Toast 6 slices of bread,
bagels or muffins, or bake or broil a family-sized entrée. This countertop
oven is big enough to handle many of your everyday full-size oven tasks.
We’ve simplified the controls to make the whole process easier than ever.
Check out our recipes in the back of the book, and enjoy!

2

FEATURES AND BENEFITS

1. Temperature Dial

Select desired temperature for the “Baking” or “Broiling” function.

2. Function Dial

Select cooking method – Bake, Broil or Toast.

3. Toast Shade Dial

Select the desired toast shade – Light, Medium or Dark.

4. Toasting Start Button

Push button to start toasting function.

5. Toasting Stop Button

Push button to stop toasting in mid-cycle and shut off oven.

6. Oven On Indicator

Indicator light will remain lit when oven is in use.

7. Oven Rack (not shown)

Has two positions. The top position has a 50% stop feature so
the rack stops halfway out of the oven. It can be removed by lifting
the front of the rack and sliding it out.

8. Slide-out Crumb Tray (not shown)

Slides out from bottom of the toaster oven broiler for easy cleaning.

9. Cord Storage

Takes up excess cord and keeps countertop neat.

10. Easy-Clean Interior

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

11. Baking/Broiling Pan

A baking/broiling pan is included for your convenience. The broiling pan’s
drip tray has two positions to accommodate a variety of meats, poultry,
and fish for broiling.

10

9

1

23

5

4

6

Broiling Pan and Drip Tray

11

3

BEFORE THE FIRST USE

Place your oven on a flat surface.
Before using your oven, move it two to four inches (5 - 10 cm) away from

the wall or from any objects on the countertop. Do not use on heat-sensitive
surface. 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

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

Broiling: 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 tray. Foil is extremely dangerous
when broiling fatty foods. Grease will accumulate and may catch fire. The use
of foil is not recommended, but if foil is used to cover broiling pan, be sure foil
is tucked neatly around the pan and does not touch the walls or heating rods.
Never cover crumb tray.

Toasting: Always have the rack in rack position “B”, as indicated in the
diagram on page 5, for even toasting. Always centre your item/items in the
middle of the rack.

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.

Turning off the toaster oven broiler: Turn the function dial to off. The

indicator will turn off.

USE AND CARE

Unwind the power cord. Check that the crumb tray is in place and that there
is nothing in the oven. Plug power cord into the wall outlet.

Broil
Note: When broiling, add approximately

the broiling pan to reduce sizzling and splattering. Place the drip tray in the
broiling pan. Note: There are two positions for the drip tray so that a variety of
thicknesses of foods can be broiled. Also, the oven rack can be turned up or
down depending on the thickness of the food being broiled. In most cases the
oven rack should be in the higher position (position “C” – see rack position
diagram on page 5).

To broil, set temperature and function dials to broil. Preheat oven for five
minutes with door closed. After the five-minute preheat period, place the
broiling pan in the oven. Always leave door ajar when broiling.

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

Bake

To bake, turn the temperature dial to the desired temperature and turn
function dial to bake position. Make sure oven rack is in position “A” – see
rack position diagram on page 5. The oven indicator light will turn on.
Preheat oven for five to ten minutes (time will vary depending upon desired
temperature); then begin to bake.

Toast

To toast, make sure the oven rack is in rack position “B”, as indicated in
the diagram on page 5. If toasting two items, centre 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.

Browning Selection

Set function dial to toast. Turn toast shade dial to desired browning setting.
Press “Start” button to begin toasting.

1

⁄4 cup (50 ml) water to the bottom of

4

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
“Stop” button. The toaster oven broiler will cancel your toast cycle.

Important Notes on Toasting

The oven rack must be in rack position “B” as indicated in the diagram
on this page.

CLEANING AND MAINTENANCE

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
recipes are just a sampling of what the Cuisinart
Broiler can do.

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

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
for oven rack positions.
Each position is described with
a letter that is referred to in
the recipe.

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, broiling pan and drip 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.

®

Classic Toaster Oven Broiler. These mouth-watering

®

Classic Toaster Oven

RACK

POSITION

RACK

POSITION

“A”

“B”

RACK

POSITION

“C”

5

RECIPES

Jammy Muffins

Get your ingredients all ready to mix the night before – combine dry

ingredients and cover; combine egg, milk, yogurt and vanilla; cover and

refrigerate. In the morning mix and bake for fresh warm muffins.

Makes 6 regular muffins

1

1

⁄2 teaspoons (7 ml) + 3 tablespoons (45 ml) granulated sugar

1

⁄2 teaspoon (2 ml) ground cinnamon

cooking spray

1 cup (250 ml) unbleached all-purpose flour

1

1

⁄4 teaspoons (6 ml) baking powder

1

⁄4 teaspoon (1 ml) baking soda

1

⁄8 teaspoon (0.5 ml) salt

1 large egg

1

⁄4 cup (50 ml) lowfat milk

2 tablespoons (30 ml) plain lowfat yogurt

1

⁄4 teaspoon (1 ml) vanilla extract

4teaspoons (20 ml) jam or marmalade (not jelly)

Preheat toaster oven to 400°F (200ºC). Combine 1
granulated sugar with cinnamon and reserve. Lightly coat a standard 6-cup
muffin tin with cooking spray.

Place flour, 3 tablespoons (45 ml) granulated sugar, baking powder, baking
soda, and salt in a medium bowl. Stir to blend. Place egg in a small bowl
and stir until smooth. Add milk and yogurt to beaten egg and stir until
smooth, then stir in vanilla. Add the liquid mixture to the dry ingredients
and whisk until just smooth – do not overmix – the muffins can become
tough and rubbery. Divide the batter evenly among the prepared muffin
cups. Top each in the centre with about

3

⁄4 teaspoon (4 ml) jam or

marmalade. Sprinkle muffins with the sugar/cinnamon mixture.

1

⁄2 teaspoons (7 ml)

Bake in toaster oven for 18 to 20 minutes, rotating the muffin tin after
approximately 9 minutes. Turn out onto a rack and cool for at least
5 to 10 minutes (the jam will be hot enough to burn) before serving.

Calories 138 (9% from fat) • carb. 28g • pro. 4g • fat 1g • sat. fat 0g

Nutritional information per muffin:

• chol. 36mg • sod. 196mg • calc. 46mg • fiber 1g

Parmesan Chive Corn Muffins

These muffins are delicious served warm

from the oven with soups or stews.

Makes six 2

1

⁄2 cup (125 ml) all-purpose flour

1

⁄2 cup (125 ml) yellow cornmeal

2 tablespoons (30 ml) firmly packed brown sugar
1 teaspoon (5 ml) cream of tartar

1

⁄4 teaspoon (1 ml) baking soda

1

⁄8 teaspoon (0.5 ml) salt

1 large egg, lightly beaten

1

⁄2 cup (125 ml) milk (can use whole, 2%, 1% or nonfat)

2 tablespoons (30 ml) unsalted butter, melted and cooled

1

⁄4 cup (50 ml) freshly grated Parmesan cheese

1 tablespoon (15 ml) chopped fresh chives

Place the rack in Position B, and preheat toaster oven to 400ºF (200ºC).
Lightly coat a standard 6-cup muffin tin with cooking spray.

In a small mixing bowl, combine the flour, cornmeal, brown sugar, cream of
tartar, baking soda and salt; stir to combine and completely break up any
lumps in the brown sugar.

In a 1-cup (250 ml) glass measure combine the egg, milk and melted
cooled butter. Add the liquid ingredients, the grated Parmesan and the
chives all at once to the dry ingredients. Stir until just moistened. Fill the
prepared muffin cups with the batter.

1

⁄2-inch (6.25 cm) muffins

cooking spray

6

Bake in the preheated 400ºF (200ºC) oven for about 20 minutes, until lightly
browned. Remove from pan and serve warm.

For plain corn muffins, follow the recipe, omitting the Parmesan and chives.

Nutritional information per muffin (made with 2% milk):

Calories 166 (36% from fat) • carb. 22g • pro. 5g • fat 7g • sat. fat 4g

• chol. 50g • sod. 259g • calc. 86mg • fiber 1g

Pesto Cheese Twists

Serve these as an appetizer, or with soup in place of crackers.

Makes sixteen 5-inch (12.5 cm) twists

1 sheet puff pastry, thawed at room temperature for

20 to 30 minutes
1 tablespoon (15 ml) prepared pesto
1 tablespoon (15 ml) grated Parmesan or Asiago cheese
1 egg white, beaten until foamy

On a lightly floured surface, roll the thawed puff pastry until it measures
10 x 12 inches (25 x 30 cm); use a pastry wheel to cut the puff pastry in
half crosswise. Combine the pesto, grated cheese and half the beaten egg
white (discard the remaining egg white). Spread the pesto mixture over one
of the half- sheets using an offset spatula; top with the second half-sheet.
Use a rolling pin to lightly roll together. With the pastry wheel, cut the sheet
in half crosswise, then cut each piece into eight strips, 6 x

1.25 cm) each. Twist each strip 3 to 4 times; pinch ends to seal. Place on
a tray and refrigerate for at least 30 minutes.

Ten minutes before baking, place the rack in position B; preheat the toaster
oven to 425ºF (220ºC). Line the broiler pan (without drip tray) with a sheet
of parchment paper.

1

⁄2 inches (15 x

Calories 84 (51% from fat) • carb. 9g • pro. 2g • fat 5g • sat. fat 1g

Nutritional information per twist:

• chol. 0 mg • sod. 66mg • calc. 8mg • fiber 0g

Quick Cheese Nachos

Homemade nachos make a great quick snack or appetizer.

Serve with sour cream, guacamole and your favourite salsa.

Makes 2 servings

15 full-sized baked tortilla chips [about 21⁄4 ounces (65 g)]

2

⁄3 cup (150 ml) refried beans

1

⁄4 cup (50 ml) jalapeño pepper slices, drained

1

⁄4 cup (50 ml) chopped scallions

1

⁄4 cup (50 ml) sliced black olives, drained

1 cup (250 ml) shredded extra-sharp cheddar cheese

(can use lowfat)

Place rack in Position A and preheat on broil setting.

Arrange chips in 11x7-inch (27.5 x 17.5 cm) baking pan that has been lined
with foil. Distribute the remaining ingredients over the chips, as evenly as
possible in the order listed, ending with the shredded cheese. Place in the
oven and broil until cheese is bubbly, about 4 minutes. Serve immediately.

Nutritional information per serving (made with lowfat cheese):

Calories 543 (40% from fat) • carb. 43g • pro. 39g • fat 25g • sat. fat 1g

• chol. 60mg • sod. 1560mg • calc. 910mg • fiber 4g

Arrange 8 puff pastry twists evenly on the parchment-lined pan. Bake for
11 to 13 minutes at 425º F (220ºC) until puffed and crispy. Remove from
the pan with tongs or a spatula and place on a rack to cool. Arrange the
second batch on the same pan and repeat. Serve slightly warm or at room
temperature.

7

MELTED CHEESE SANDWICHES

The next two sandwiches are classic toaster-oven fare, quick and easy hot
sandwiches for any time of day or night.

Toasted Crab & Cheddar Melts

A classic open-faced toasted sandwich. Serve with

a green salad for supper, or for Sunday brunch.

Makes 4 open-faced sandwiches

2 sandwich-size English muffins, split
12 ounces (340 g) lump crab meat, drained

1

⁄2 cup (125 ml) finely chopped celery

1

⁄3 cup (75 ml) chopped parsley

2 tablespoons (30 ml) finely chopped green onion

1

⁄2 cup (125 ml) lowfat mayonnaise

1 cup (250 ml) shredded sharp Cheddar cheese (can use lowfat)

Toast English muffin in toaster oven on light setting; let cool completely.
Line the baking pan with foil; preheat toaster oven on broil setting.

Pick crab over carefully to remove shell and cartilage bits, taking care not
to break up large lumps, and place in a medium bowl. Add celery, parsley,
green onion, mayonnaise and half the cheese. Stir gently to combine.

Divide crab mixture evenly among the four toasted English muffin halves
and spread evenly. Sprinkle each with
the sandwiches on the prepared baking tray. Broil until golden, toasty, hot,
and cheese is melted, about 4 to 5 minutes.

Nutritional information per serving (one open-faced sandwich):

Calories 355 (42% from fat) • carb. 33g • pro. 29g • fat 16g • sat. fat 2g

• chol. 102mg • sod. 808mg • calc. 360mg • fiber 2g

1

⁄4 of the remaining cheese. Arrange

Hot Smoked Turkey & Havarti

Sandwiches with Avocado

Makes 4 open-faced sandwiches

4 slices good quality whole wheat or pumpernickel bread

[about 5 x 3
6 tablespoons (90 ml) lowfat mayonnaise
1tablespoon (15 ml) Dijon-style mustard
1tablespoon (15 ml) chopped fresh parsley

1

1

⁄2 teaspoons (7 ml) tarragon

1

⁄8 teaspoon (0.5 ml) freshly ground pepper

12 ounces (340 g) thinly sliced smoked turkey
12-16 thin slices Italian tomato (slice, then place on layered

paper towels to drain)
6 ounces (170 g) sliced Havarti cheese (can also use Cheddar,

Swiss, provolone, Gouda)
1avocado (ripe but firm), peeled and sliced

Toast bread on medium setting (or to taste). Reserve.

Preheat toaster oven to 400°F (200ºC). Line baking pan with foil. In small
bowl, combine mayonnaise, mustard, parsley, tarragon, and pepper; mix
well.

Spread mayonnaise mixture on one side of each slice of toasted bread.
Top each evenly with one quarter of the smoked turkey, one quarter of
the sliced tomatoes, and one quarter of the cheese. Place on foil-lined
baking pan, evenly spaced. Place in toaster oven and bake until cheese
is bubbly and browned, about 4 to 6 minutes. Garnish with sliced avocado
and serve hot.

Calories 493 (55% from fat) • carb. 25g • pro. 19g • fat 29g • sat. fat 13g

1

⁄2 x 1⁄2-inches (12.5 x 8.75 x 1.25 cm)]

Nutritional information per serving (one open-faced sandwich):

• chol. 92mg • sod. 1329mg • calc. 258mg • fiber 6g

8

Soy Glazed Salmon with Dijon-Dill Sauce

Oven Baked Scampi

The Dijon-dill sauce may be made ahead if you are entertaining.

Makes 4 servings

2

⁄3 cup (150 ml) nonfat plain yogurt* or whole sour cream**

1

⁄2 cup (125 ml) grainy Dijon-style mustard

2 tablespoons (30 ml) extra virgin olive oil
1 small shallot (

3

⁄4 ounce (20 g) fresh dill weed, finely chopped

1

⁄2 ounce [15 g]), peeled and finely chopped

2 teaspoons (10 ml) sugar
1 teaspoon (5 ml) kosher salt, divided

1

⁄2 teaspoon (2 ml) freshly ground black pepper

4 6-ounce (170 g) portions salmon fillet, skin on
1 tablespoon (15 ml) soy sauce

Place the yogurt, mustard, olive oil, shallot, dill weed, sugar,
(2 ml) salt, and

1

⁄4 teaspoon (7 ml) pepper in a medium bowl. Stir with a

whisk to blend. Let stand 30 minutes or longer to allow flavours to develop.
The sauce may be done up to a day ahead. Makes about 1

1

⁄2 teaspoon

1

⁄4 cups (300 ml)

sauce.

Brush the salmon fillets with the soy sauce and sprinkle with the remaining
salt and pepper. Let sit for 15 minutes at room temperature. Place the rack
in the toaster oven in position B and preheat on the broil setting. Place the
drip pan in the broiling pan so that the fish will be about 1
(3.75 x 5 cm) from the upper element. Lightly coat the broiler rack with
cooking spray and add

1

⁄4 cup (50 ml) of water to the drip pan. Arrange the

1

⁄2 to 2 inches

salmon fillets skin down on the prepared pan. Place in the oven and broil
with the oven door ajar for 14 to 18 minutes; salmon should test
145°–150ºF (65º–70ºC) when tested with an instant-read thermometer.
Serve hot or chilled with the Dijon-dill sauce.

*For a thicker sauce, strain the yogurt for 1 hour or longer using a yogurt
strainer or a strainer lined with a coffee filter; discard the whey (liquid).

**For a richer sauce, use whole sour cream.

Nutritional information per serving (sauce made with nonfat yogurt):

Calories 321 (36% from fat) • carb. 14g • pro. 36g • fat 13g • sat. fat 2g

• chol. 89mg • sod. 1448mg • calc. 86mg • fiber 0g

Serve over linguine cooked al dente,

or with crusty bread to dip in the sauce.

Makes 2 to 3 servings

1pound (500 g) large (21-30 count) shrimp
2 tablespoons (30 ml) unsalted butter, melted
2 tablespoons (30 ml) extra virgin olive oil
2 tablespoons (30 ml) finely minced shallot
1-2 cloves garlic, peeled and finely minced
1 teaspoon (5 ml) herbes de Provence or Italian herb blend

1

⁄2 teaspoon (2 ml) dry mustard

1

⁄4 teaspoon (1 ml) kosher salt

1

⁄8 teaspoon (0.5 ml) freshly ground black pepper

1

⁄4 cup (50 ml) dry vermouth

1

⁄3 cup (75 ml) fresh bread crumbs

2tablespoons (30 ml) chopped fresh Italian parsley
1 tablespoon (15 ml) freshly squeezed lemon juice

lemon wedges

Peel shrimp, leaving tail on. De-vein and partially butterfly; reserve. Preheat
toaster oven to 425°F (220ºC).

Combine melted butter, olive oil, shallot, garlic, herbes de Provence, dry
mustard, salt, and pepper. Spread half of this mixture in a 1

1

⁄4-quart (1.2 L)

ovenproof oval dish. Arrange shrimp evenly over the butter/oil mixture. Pour
the vermouth and the remaining butter/oil mixture over the shrimp. Bake for
8 to 9 minutes. Remove from oven, stir gently to loosen – shrimp should be
beginning to curl and be somewhat opaque and “shrimp” in colour. Sprinkle
evenly with breadcrumbs and half the chopped parsley. Return to the oven
for an additional 3 to 4 minutes.

Remove from oven, drizzle with lemon juice and sprinkle with remaining
chopped parsley. Serve with additional lemon wedges.

Calories 366 (47% from fat) • carb. 11g • pro. 34g • fat 19g • sat. fat 6g

Nutritional information per serving (3 servings):

• chol. 316mg • sod. 526mg • calc. 96mg • fiber 1g

9

Mushroom Meatloaf

Broiled Hamburgers or Cheeseburgers

This meatloaf makes out-of-this-world sandwiches

the next day (if there is any left)!

Makes 6 servings (12 slices)

cooking spray

1

⁄2 tablespoon (7 ml) extra virgin olive oil

4ounces (115 g) mushrooms, thinly sliced or finely chopped
1 carrot, peeled and finely chopped
1 large celery stalk, finely chopped
1 medium onion, finely chopped
1 clove garlic, finely minced
1 teaspoon (5 ml) thyme
2 slices firm white bread, torn into pieces

1

⁄2 cup (125 ml) milk (can use whole, 2%, 1% or nonfat milk)

1 large egg

3

⁄4 pound (375 g) ground veal

3

⁄4 pound (375 g) lean ground pork or dark-meat turkey

1 teaspoon (5 ml) kosher salt

1

⁄2 teaspoon (2 ml) freshly ground black pepper

Place the rack in position A and preheat toaster oven to 350º F (180ºC).
Lightly coat a 6-cup loaf pan (81⁄2 x 41⁄2 x 21⁄2 inches [21.25 x 11.25 x 6.25
cm]) with cooking spray. Heat the oil in a 10-inch (25 cm) skillet over
medium heat. Add the mushrooms, carrot, celery, garlic and onion. Cook
until tender, 4 to 5 minutes. Add the thyme and cook for 1 minute. Remove
from the heat, transfer to a shallow bowl and let cool completely.

Place the torn bread in a large bowl. Stir in the milk and egg, let stand for
2 to 3 minutes. Add the cooled cooked vegetable mixture, the ground meat,
salt and pepper; mix well to combine. Pack mixture into the prepared
loaf pan. Bake for 1

1

⁄4 hours. Allow the meatloaf to rest in the pan for
10 minutes. Drain excess fat if necessary, turn the loaf out of the pan
and slice to serve.

Nutritional information per serving (2 slices; made with 1% milk):

Calories 312 (54% from fat) • carb. 11g • pro. 24g • fat 19g • sat. fat 7g

• chol. 124g • sod. 329mg • calc. 60mg • fiber 1g

Makes 4 burgers

cooking spray

24 ounces (680 g) lean ground sirloin or ground round

kosher salt and freshly ground pepper to taste

4 slices cheese (Cheddar, Swiss), optional

Preheat toaster oven on broil setting. Line the baking pan with aluminum
foil, and insert baking/broiling rack. Lightly coat the rack with cooking
spray.

Divide meat into four 6-ounce (170 g) portions and shape into 4-inch
(10 cm) burgers. Lightly season with kosher salt and freshly ground pepper
on both sides. Arrange the burgers, evenly spaced, on the rack. Place in
toaster oven and broil to taste*, about 4 to 8 minutes per side. For
cheeseburgers, top with sliced cheese one minute before second side is
done. Serve hot on toasted bun, roll, or English muffin with desired condi­ments and accompaniments such as lettuce, sliced tomato, onion, etc.

*Times will be dependent on temperature and thickness of meat. Test with
an instant-read thermometer.

Rare:

120°-125°F [50º-55ºC (red centre)]

Medium-Rare:

Medium:

Well Done:

125°-140°F [50º-60ºC (pink centre)]

145°-155°F [65º-70ºC (gray-barely pink centre)]

160°F [70ºC (grey)]

Nutritional information per serving (one hamburger):

Calories 325 (15% from fat) • carb. 0g • pro. 50g • fat 12g • sat. fat 4g

• chol. 133mg • sod. 109mg • calc. 9mg • fiber 0g

10

Spicy London Broil

This dry rub has bold, spicy flavours – not overbearing,

but not for the faint-hearted. If you prefer milder flavours,

Makes 4 to 6 servings

cooking spray

1

1

⁄2 teaspoons (7 ml) ground cumin

1

1

⁄2 teaspoons (7 ml) sugar

1

1

⁄2 teaspoons (7 ml) kosher salt

1

1

⁄4 teaspoons (6 ml) thyme

1 teaspoon (5 ml) freshly ground black pepper

1

⁄4-1⁄2 teaspoon (1-2 ml) cayenne

1

1

⁄2 pounds (750 g) round London broil,

about 1

In a small bowl, combine the cumin, sugar, salt, thyme pepper and
cayenne and blend. Rub the spice mixture evenly on the meat. Place
on a non-metallic plate, cover with plastic wrap and refrigerate until
20 minutes before cooking. The spice rub may be put on the meat up
to 24 hours before cooking. The longer it is on the meat, the more
intense the flavour will be.

Place the rack in position B and preheat toaster oven on broil setting,
keeping door ajar. Put
pan; place the drip tray in the broiling pan so that the meat will be about
1 inch (2.5 cm) from the upper element. Lightly coat the rack with cooking
spray. Arrange the meat on the broiler rack. Broil with the door ajar for 16
to 20 minutes; turn the London broil halfway through cooking time, until
meat is done to desired taste*. Let stand for 10 minutes before carving to
allow the juices to set; the meat will continue to cook during this time. Test
for appropriate doneness with an instant-read thermometer. After the meat
has rested, slice across the grain in very thin slices to serve.

*Times will be dependent on temperature and thickness of meat.
Test with an instant-read thermometer.

cut back on the cayenne just a bit.

1

⁄4 inches (3.13 cm) thick

1

⁄4 cup (50 ml) of water in the bottom of the broiler

Rare:

120°-125°F [50º-55ºC (red centre)]

Medium-Rare:

Medium:

Well-Done:

125°-140°F [50º-60ºC (pink centre)]

145°-155°F [65º-70ºC (gray-barely pink centre)]

160°F [70ºC (grey)]

Nutritional information per serving (based on 6 servings):

Calories 211 (48% from fat) • carb. 1g • pro. 25g • fat 11g • sat. fat 4g

• chol. 67mg • sod. 392mg • calc. 12mg • fiber 0g

Teriyaki Glazed Chicken Breasts

Make the teriyaki marinade ahead and have it on hand.

Serve with rice and steamed fresh vegetables.

Makes 4 servings

1

⁄2 cup (125 ml) soy sauce (can use low sodium)

1

⁄4 cup (50 ml) rice wine vinegar

3 tablespoons (45 ml) dry sherry or mirin

1

1

⁄2 tablespoons (25 ml) finely chopped fresh ginger

3 tablespoons (45 ml) brown sugar
4 boneless, skinless chicken breast halves

[about 6 to 8 ounces (170-230 g) each]

In a 1-quart (0.9 L) nonreactive saucepan, combine the soy, rice wine
vinegar, sherry, ginger, and brown sugar. Bring to a boil, then reduce the
heat and simmer for 15 minutes. Strain, discard the solids, and let cool
completely.

Rinse the chicken and pat dry. Place the chicken between two sheets of
plastic wrap and pound to an even thickness of
mallet. Put the flattened chicken breasts in a resealable plastic bag and
pour half the teriyaki marinade over them. Press the air out and let marinate
stand for 15 minutes at room temperature. Reserve and refrigerate the
remaining marinade in a glass storage jar (it will keep refrigerated for up to
2 weeks).

1

⁄2 inch (1.25 cm) with a flat

11

Place the rack in position C and preheat toaster oven on broil setting,
keeping door ajar. Place the drip tray in the broiling pan so that the
flattened chicken breast halves will be about 1 inch (2.5 cm) from the upper
element. Add

1

⁄4 cup (50 ml) of water to the broiling pan and arrange the

chicken “skin” side down on the drip tray. Broil with the door ajar, about
6 to 8 minutes. Turn chicken and continue cooking until juices run clear,
about 6 to 8 minutes longer. (Internal temperature of chicken should be
170ºF [80ºC]).

Calories 348 (8% from fat) • carb. 20g • pro. 55g • fat 3g • sat. fat 1g

Nutritional information per serving:

• chol. 132mg • sod. 2870mg • calc. 49mg • fiber 0g

Lemon Thyme Roast Chicken

Roast a succulent chicken without turning on the large oven.

the skin of the chicken. Place the thyme sprig, garlic halves, onion quarters
and lemon zest on the prepared pan. Arrange the seasoned chicken on
top of the vegetables and herbs, place in toaster oven and roast for
20 minutes, then lower the temperature to 350ºF (180ºC) and continue to
roast for another 20 to 25 minutes. [Internal temperature of the chicken
should be 170ºF (80ºC) when tested in the breast, and 180ºF (85ºC) when
tested in the dark meat; juices should run clear.]

Turn off oven and remove the chicken to a platter. Let stand 10 to
15 minutes before carving (cover loosely with foil if desired, but skin
will lose its crispness).

*You can use other herbs such as basil, marjoram, oregano, or rosemary.

Nutritional information per serving:

Calories 576 (66% from fat) • carb. 4g • pro. 44g • fat 42g • sat. fat 11g

• chol. 174mg • sod. 664mg • calc. 39mg • fiber 1g

Makes 2 servings

cooking spray

1

⁄2 small broiler/fryer chicken, about 11⁄2 to 2 pounds

(750 g to 1 kg [no larger])
1 tablespoon (15 ml) extra virgin olive oil
1 tablespoon (15 ml) freshly squeezed lemon juice

1

⁄2 teaspoon (2 ml) dry thyme*

1

⁄2 teaspoon (2 ml) kosher salt

1

⁄4 teaspoon (1 ml) freshly ground black pepper

1 4-inch (10 cm) sprig fresh thyme*
1 clove garlic, peeled and cut in half
1 small onion (about 2 ounces [60 g]), peeled and quartered
4 strips lemon zest (3x

1

⁄2 inches [7.5 x 1.25 cm] each)

Place the rack in position A and preheat toaster oven to 400ºF (200ºC).

Rinse chicken with cold water and pat dry. Place the drip tray in the broiling
pan in the lower position; add

1

⁄4 cup (50 ml) water to the pan and lightly

coat with cooking spray.

Rub chicken skin with olive oil and lemon juice. Combine the thyme, salt
and pepper. Rub half the mixture in the cavity of the chicken and half on

12

Chicken, Vegetable & Black Bean Burritos

Makes 4 servings

cooking spray
2 teaspoons (10 ml) good quality olive oil
2 cups (500 ml) shredded zucchini
8 green onions, trimmed and chopped

1

⁄4 cup (50 ml) chopped flat parsley or cilantro

1 can (15-ounce [425 g]) black beans, drained,

rinsed and drained again

1

⁄4 teaspoon (1 ml) kosher salt

2cups (500 ml) shredded cooked chicken
1 tomato (6 ounces [170 g]), cored, seeded and chopped
1 jalapeño pepper, seeded and chopped
2 tablespoons (30 ml) fresh lime juice
8 ounces (230 g) shredded low-fat Cheddar or

Monterey Jack cheese (about 2 cups [500 ml])
4 9-inch (22.5 cm) flour tortillas (can use flavoured such as

sun-dried tomato) guacamole, sour cream and salsa for garnish

Place the rack in position B and preheat toaster oven to 350ºF (180ºC).
Spray a 7 x 11-inch (17.5 x 27.5 cm) baking dish with cooking spray, or
rub with olive oil.

In a medium nonstick skillet, heat half the olive oil over medium heat. Add
the shredded zucchini and cook until lightly browned, tender and no longer
watery, about 8 to 10 minutes. Stir in one quarter of the green onions and
half the chopped parsley/cilantro. Remove and reserve. Heat remaining oil
in the pan over medium heat. Add a third of the remaining green onions,
the remaining chopped parsley, drained white beans and salt to the pan.
Cook for 2 to 3 minutes. Use the back of a wooden spoon or a potato
masher to mash the beans (the beans should be just partially mashed), and
cook until heated through, about 3 to 4 minutes. Transfer to a bowl and let
cool. Place the shredded chicken in a medium bowl. Stir in the chopped
tomato, chopped jalapeño, lime juice, half the cheese and half of the
remaining green onions.

Spread one quarter of the bean mixture in a line just below the centre of
each tortilla. Top each with one quarter of the cooled zucchini and one
quarter of the chicken mixture. Sprinkle each with 2 tablespoons (30 ml) of
the remaining cheese. Roll the burritos and place them seam side down in
the prepared baking dish. Cover with a sheet of foil that has been sprayed
with cooking spray; bake for 15 minutes. Remove the foil and sprinkle
evenly with the remaining cheese and chopped green onions. Continue to
bake until the cheese is melted, about 12 to 15 minutes longer. Serve with
guacamole, salsa and sour cream for garnish.

Calories 529 (31% from fat) • carb. 38g • pro. 55g • fat 19g • sat. fat 2g

Nutritional information per burrito:

• chol. 114mg • sod. 997mg • calc. 513mg • fiber 6g

Oven Roasted BBQ Baby Back Ribs

Makes 2 to 4 servings

cooking spray

2 racks pork baby back ribs, about 8 ribs each

1

⁄2 teaspoon (2 ml) kosher salt

3

(1

⁄4 to 2 pounds [795 g to 1 kg] total)

1

⁄2 teaspoon (2 ml) dried minced onion

1

⁄2 teaspoon (2 ml) thyme

1

⁄4 teaspoon (1 ml) granulated garlic

1

4 teaspoon (1 ml) paprika

⁄

1

⁄4 teaspoon (1 ml) freshly ground black pepper

barbecue sauce, homemade or purchased

Place the rack in position A and preheat toaster oven to 375°F (190ºC).

Place roasting rack in baking pan. Lightly coat with cooking spray. Remove
“paper” skin from underside of ribs. Combine salt, minced onion, thyme,
garlic, paprika, and black pepper. Rub evenly over both sides of each rack
of ribs. Arrange ribs on prepared roasting rack. Cover loosely with foil and
bake for 50 to 60 minutes.

Remove ribs from oven. Increase oven temperature to 450°F (235ºC). Turn
ribs over and brush with half the BBQ sauce. Roast for 12 to 15 minutes.
Turn, coat top of ribs with sauce and roast for an additional 12 to 15
minutes. Remove from oven and let rest for 10 minutes. Cut into individual
ribs and serve. You can heat additional sauce to serve with ribs.

Nutritional information per serving, without barbecue sauce:

Calories 549 (71% from fat) • carb. 1g • pro. 39g • fat 42g • sat. fat 15g

• chol.156mg • sod. 299mg •calc. 66mg • fiber 0g

Asian 5-Spice Pork Tenderloin

Makes 4 to 6 servings

2tablespoons (30 ml) light soy sauce
2tablespoons (30 ml) brown sugar
1 tablespoon (15 ml) hoisin sauce
1tablespoon (15 ml) dry sherry or mirin
1tablespoon (15 ml) minced fresh ginger
1 tablespoon (15 ml) minced green onion
2teaspoons (10 ml) Asian toasted sesame oil*
1-2 cloves garlic, peeled and minced

1

⁄2 teaspoon (2 ml) 5-spice powder*

13