Cuisinart TOB-200C Installation and operation manual

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
1234

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 non-
brined meats is very noticeable. If you have the time
it is definitely recommended.
The rule to follow is to use a cup of table salt or 1½
cups (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 non-
reactive container or sealable plastic bag large enough to completely
immerse the meat. Pour in the brine, cover, and refrigerate.
The amount of time needed to brine depends on how big the roast is.
Following is a simple guideline:
Whole chicken 3–8 hours
Chicken parts 1–2 hours
Turkey breast 4–6 hours
Game hens 1–2 hours
Pork chops 2–6 hours
Pork tenderloin 2–6 hours
Pork loin 24 hours
It is important to thoroughly rinse and dry the meat once you
remove it from the brine, so when it roasts it will be juicy, not salty.
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
(depend-
ing 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:
11⁄3cups (325 ml) unbleached, all-purpose flour
¾ teaspoon (3.75 ml) baking soda
¼ teaspoon (1 ml) kosher salt
1⁄3cup (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
1⁄3cup (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 1⁄3of 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 1⁄8inch (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, serve 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 serving (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) • carb. 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.