Cuisinart TOB-60NC Service manual

®
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
INSTRUCTION AND RECIPE BOOKLET
Cuisinart®Convection Toaster Oven Broiler TOB-60NC

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CONTENTS
Important Safeguards........................................2
Special Cord Set Instructions .................................3
Features and Benefits .......................................4
Before First Use .............................................5
General Guidelines..........................................5
Operation .................................................5
Cleaning and Maintenance ...................................6
Oven Rack Positions ........................................6
Recipes...................................................7
Warranty .................................................26
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 AND BEFORE
CLEANING. Allow to cool before cleaning or handling.
3. Do not touch hot surfaces. Use handles.
4. To protect against electrical shock, do not place any part of the toaster
oven broiler in water or other liquids. See instructions for cleaning.
5. This appliance should not be used by or near children or individuals
with certain disabilities.
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 store or retailer where purchased for examination or repair.
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.
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 or walls when in oper-
ation. 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 shade dial to the OFF position to turn off toaster oven broiler.
25.
To disconnect, turn any control to "OFF", 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.
SAVE THESE INSTRUCTIONS
Please read and keep these instructions handy. These instructions will
help you to use your Cuisinart
®
Convection Toaster Oven Broiler to its
fullest so that you will achieve consistent, professional results.
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 are available and 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.
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

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FEATURES AND BENEFITS
1. Temperature Dial
Select desired temperature for the baking or broiling functions.
2. Function Dial
Select cooking method – bake, convection bake, broil, toast, or
warm.
3. ON/Toast Shade Control Dial
Set toast shade from light to dark. Or choose always On feature so
that oven will continue to cook until you turn it off manually.
4. Oven ON Indicator
Indicator light will remain lit when oven is in use.
5. Oven Rack
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.
6. Slide-out Crumb Tray (not shown)
The slide-out crumb tray comes already positioned in your oven. The
crumb tray slides out from bottom of the toaster oven broiler, in the
front of the oven, for easy cleaning.
7. Cord Storage (not shown)
Takes up excess cord and keeps countertop neat.
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 drip tray/baking pan to use when broiling.
10. Baking Pan/Drip Tray
A baking pan/drip tray is included for your convenience. Use with the
broiling rack when broiling. Use alone when baking or roasting.
11. BPA Free (not shown)
All parts that come in contact with food are BPA-free.
BEFORE FIRST USE
Place your oven on a flat surface.
Before using your oven, move it two to four inches away from the wall or
from any objects on the countertop. Do not use on heat-sensitive surface.
OBJECTS SHOULD NOT BE STORED ON THE TOP OF THE OVEN. IF
THEY ARE, 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.
Convection Bake: Convection baking/roasting uses a fan to circulate heated
air around food as it cooks. For best results, use cookie sheets with no sides
and baking dishes and roasting pans with very low sides to let maximum air-
flow reach food. For the same reason, do not cover foods while cooking.
Most baking recipes recommend reducing temperatures by 25 degrees when
using the convection feature. Always check doneness 10 minutes before
suggested cooking time.
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 broiling rack. If covered,
the foil prevents the fat from dripping into the drip tray. Grease will accumu-
late on the foil surface and may catch fire. If you choose to use foil to cover
the drip tray/baking pan, be sure foil is tucked neatly around the pan and
does not touch the wall or heating elements.
Toasting: Always have the rack in rack position B, as indicated in the
diagram on page 6, for even toasting. Always position 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 upward while toasting may result in a fire. Refer to rack
position diagram for proper use.
Turning off the toaster oven broiler: Turn the timer dial to OFF.
The indicator light will turn off.
OPERATION
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
1
⁄ 4 cup water to the bottom of the
drip tray to reduce sizzling and splattering. Place the broiling rack in the
drip tray. The oven rack can be turned up or down depending on the thick-
ness 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 6).
To broil, set temperature and function dials to broil. Turn ON/Toast shade dial
to the always ON position. 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.
To stop broil operation, turn timer dial to OFF position.
NOTE: Never use glass oven dishes to broil.
Bake
To bake, turn the temperature dial to the desired temperature, turn
function dial to bake position and turn ON/Toast shade dial to the always
ON position. The oven indicator light will turn on. You will need to turn off
the oven manually by turning the ON/Toast shade dial to the OFF position.
Preheat oven for five to ten minutes (time will vary depending upon desired
temperature); then begin to bake.
Convection Bake
To use convection baking/roasting, turn the temperature dial to the desired
temperature, turn function dial to convection bake position and turn ON/
Toast shade dial to the always ON position. The oven indicator light will
turn on. You will need to turn off the oven manually by turning the ON/Toast
shade to the OFF position. Preheat oven for five to ten minutes (time will
vary depending upon desired temperature); then begin to convection bake or
roast.
Most baking recipes recommend reducing temperatures by 25 degrees when
using the convection feature. Always check 10 minutes before suggested
cooking time.
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Warm
To keep food warm, turn the temperature dial to 200˚F (95°C); turn the
function dial to warm position and set the ON/Toast shade dial to the always
ON position. The oven indicator light will turn on. Preheat oven for five
minutes. Place food on the wire rack or in the baking pan. When warming, we
recommend placing oven rack in the "B" position. (See rack position diagram
at right).
Toast
To toast, make sure the oven is in position B, as indicated in the diagram on
this page. 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.
Shade Selection
Turn temperature dial to broil/toast 500˚F (260°C). Set function dial to bake/
toast. Turn the ON/Toast shade dial to desired shade setting from light to dark
within the marked settings on this dial. This will turn on the toaster oven broiler
and the oven indicator light will turn on.
Stop Toasting
When the toasting cycle is finished, the oven will ring once and turn off. If you
wish to stop the toasting cycle before it is finished, simply turn the ON/Toast
shade dial to Off. The toaster oven broiler will cancel your toast cycle.
Important Notes on Toasting
The oven rack must be in position B as indicated in the diagram on this page.
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. Oven rack, broiling rack and drip tray are dishwasher safe. If heavily soiled,
soak in hot sudsy water or use a nylon scouring pad or nylon brush. Dry
thoroughly after washing.
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® Convection Toaster Oven Broiler. These mouth-watering
recipes are just a sampling of what this appliance can do.
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.
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.
RECIPES
Cranberry Bran Muffins
Start your morning off with one of these deliciously hearty muffins.
Makes 6 muffins
nonstick cooking spray
¾ cup (175 ml) unbleached, all-purpose flour
¼ cup (60 ml) whole-wheat flour
¾ teaspoon (3.75 ml) table salt
¼ teaspoon (1 ml) baking soda
½ teaspoon (2 ml) baking powder
½ teaspoon (2 ml) ground cinnamon
¼ cup (60 ml) unsalted butter, room temperature
¼ cup (60 ml) packed light brown sugar
1 large egg, lightly beaten
2½ tablespoons (40 ml) honey
1 teaspoon (5 ml) pure vanilla extract
2/3cup (150 ml) lowfat buttermilk
½ cup (125 ml) dried cranberries
¼ cup (60 ml) wheat germ
Preheat the Cuisinart®Convection Toaster Oven Broiler to 375°F (190°C) on
the convection setting with the rack in position A. Lightly coat a 6-cup
muffin tin with nonstick cooking spray. Reserve.
In a small mixing bowl, add the flours, salt, baking soda, baking powder
and cinnamon. Whisk to combine; reserve.
Using a Cuisinart®hand or stand mixer fitted with the paddle/beating
attachment(s), mix the butter until creamy. Add the brown sugar and beat
until light and fluffy. Add the egg, honey and vanilla and mix until fully
combined. While mixing, slowly add one third of the dry mixture, then
follow with half of the buttermilk – adding when the batter is still streaky
with flour. Continue in that pattern – do not overmix. Gently fold in the
cranberries and wheat germ.
Pour evenly into prepared muffin tin. Bake for about 25 minutes, or until
muffin tops spring back when pressed and a cake tester comes out clean.
Nutritional information per muffin:
Calories 228 (34% from fat) • carb. 34g • pro. 5g • fat 9g • sat. fat 5g •
chol. 55mg • sod. 380mg • calc. 53mg • fiber 3g
Sausage, Spinach and Fontina Quiche
Great for a Sunday brunch, this quiche will please any crowd.
Makes one 9-inch (22.86 cm) deep-dish quiche, 8 to 12 servings
½ recipe pâte brisée (see page 24)
6 ounces (170 g) sweet Italian sausage, casings removed
2 tablespoons (30 ml) unsalted butter or olive oil
2 garlic cloves, finely chopped
2 cups (500 ml) packed baby spinach
½ teaspoon (2 ml) table salt, divided
½ teaspoon (2 ml) black pepper, divided
1 cup (250 ml) whole milk
1 cup (250 ml) heavy cream
4 large eggs
3 ounces (85 g) fontina
Roll out the dough into a 10-inch (25 cm) disc about 1/8-inch (0.3 cm) thick.
Fit into an ungreased 9-inch (22.86 cm) deep-dish pie plate. Chill in
refrigerator for about 20 minutes.
Preheat the Cuisinart®Convection Toaster Oven Broiler to 350°F (176°C) on
the bake function with the rack in position A. 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 down with dried beans or rice. Bake
in preheated oven for 20 to 22 minutes, or until the dough under the
RACK
POSITION
A
RACK
POSITION
B
RACK
POSITION
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parchment is no longer wet. Remove the beans/rice and parchment and
continue baking until the shell is golden brown, about an additional 15
minutes. Remove; reserve.
Heat a skillet over medium-high heat. Add the sausage, breaking it up
with a spatula or the back of a wooden spoon. Sauté until lightly browned;
reserve. Do not clean out pan.
Add the butter to the hot pan. When it has melted, add the garlic and
sauté until golden. Add the spinach, about a quarter-cup at a time, and a
pinch each of the salt and pepper. Sauté until bright and wilted; combine
with sausage and stir to combine; reserve.
In a medium bowl, mix the milk, cream, eggs and remaining salt and
pepper. Using a Cuisinart®hand or stand mixer fitted with the whisk
attachment, whip the mixture until completely combined. Spread the
sausage/spinach mixture evenly on the bottom of the tart shell. Pour in
the liquid mixture and top with the fontina.
Bake about 40 to 60 minutes, or until the quiche has browned on top
and is just set.
Nutritional information per serving (based on 12 servings):
Calories 300 (75% from fat) • carb. 10g • pro. 9g • fat 25g • sat. fat 7g •
chol. 110mg • sod. 380mg • calc. 98mg • fiber 0g
French Toast Strata
Give your family a new twist on French toast this weekend.
To save time, prepare it the night before and then bake in the morning.
Makes 8 servings
nonstick cooking spray
4 large eggs
2 cups (500 ml) whole milk
1 cup (250 ml) heavy cream
1 tablespoon (15 ml) pure vanilla extract
1⁄3cup (75 ml) maple syrup
2 teaspoons (10 ml) ground cinnamon
1 teaspoon (5 ml) ground nutmeg
¼ teaspoon (1 ml) table salt
1 loaf [1 pound (500 g)] challah bread, cut into ½-inch x 9-inch
(1.25 cm x 22.86 cm) strips
2 tablespoons (30 ml) packed light brown sugar, divided
2 tablespoons (30 ml) unsalted butter, cut into ½-inch (1.25 cm)
cubes
Lightly coat a 9-inch (22.86 cm) square pan with nonstick cooking spray;
reserve.
Add the eggs, milk, heavy cream, vanilla extract, syrup, spices and salt to
a medium mixing bowl. Using a Cuisinart hand mixer fitted with the chef’s
whisk, beat the mixture until foamy.
Tightly fit half of the challah bread strips into the bottom of the prepared
pan. Pour half of the egg mixture on top and evenly dot with half of the
brown sugar. Repeat with the remaining bread, layering in the opposite
direction of the first layer of bread. Pour the remaining egg mixture on top,
dot with the remaining brown sugar. Cover and chill in the refrigerator for
at least 2 hours, or overnight.
Remove the strata from the refrigerator and bring to room temperature.
Preheat the Cuisinart®Convection Toaster Oven Broiler to 350°F (176°C)
on the convection setting with the rack in position A. Dot the top of the
strata with the butter and loosely cover with aluminum foil. Bake in
preheated oven for about 15 minutes; remove foil and bake for an
additional 10 minutes, or until the internal temperature of the strata
reaches 160°F (71.1°C).
Remove and serve immediately.
Nutritional information per serving:
Calories 420 (47% from fat) • carb. 44g • pro. 11g • fat 22g • sat. fat 12g •
chol. 190mg • sod. 430mg • calc. 177mg • fiber 2g
Gorgonzola and Ricotta Bruschetta
Makes 12 bruschetta
12 slices [½-inch (1.25 cm) thick] French bread
1 garlic clove, smashed
1½ tablespoons (25 ml) extra virgin olive oil
1 cup (250 ml) ricotta, strained
2 tablespoons (30 ml) grated Parmesan
½ teaspoon (2 ml) sea or kosher salt
½ teaspoon (2 ml) freshly ground black pepper
pinch ground nutmeg
½ cup (125 ml) crumbled gorgonzola
½–1 tablespoon (7-15 ml) honey
Preheat the Cuisinart®Convection Toaster Oven Broiler to 375°F (190C) on
the bake setting with the rack in position B.
Rub one side of each slice of bread with garlic and then brush with olive
oil. Bake in preheated oven for about 2 to 3 minutes per side, or until lightly
toasted.
While bread is toasting, prepare topping. In a small bowl, add the ricotta,
Parmesan, salt, pepper and nutmeg. Stir to combine. Distribute evenly on
the toasted bread slices, and then top with the gorgonzola. Return to oven
and then set on broil for about 3 minutes, or until cheese is fully warmed.
Drizzle honey over bruschetta and serve immediately.
Nutritional information per bruschetta:
Calories 120 (46% from fat) • carb. 11g • pro. 5g • fat 6g • sat. fat 3g •
chol. 10mg • sod. 300mg • calc. 108mg • fiber 1g
Twice Baked Potatoes
Makes 8 servings
4 Idaho or russet potatoes [10 to 12 ounces (295 to 340 g) each]
1 teaspoon (5 ml) extra virgin olive oil, divided
2/3cup (150 ml) lowfat milk
2 tablespoons (30 ml) unsalted butter, plus 1 teaspoon (5 ml)
for finishing
½ cup (125 ml) sour cream
½ teaspoon (2 ml) sea or kosher salt
½ teaspoon (2 ml) freshly ground black pepper
¼ cup (60 ml) chopped fresh chives
Preheat the Cuisinart®Convection Toaster Oven Broiler to 400°F (204°C) on
the bake setting with the rack in position B.
Rub each potato with ¼ teaspoon (1 ml) of olive oil, and then evenly prick
about 6 to 8 times with a fork. Place potatoes directly on the rack and bake
for about 55 to 60 minutes. Remove and let cool slightly. Reduce oven
temperature to 375°F (190°C).
When potatoes are cool enough to handle, cut off top quarter of each
potato and scoop out cooked potato, leaving a ¼-inch (0.6 cm) thick
potato shell. Reserve cooked potato and skin shells.
In a medium bowl put cooked potato, milk and 2 tablespoons (30 ml) of the
butter. Using a potato masher or hand mixer, mash/beat until smooth. Add
sour cream, salt, pepper, and chives. Mash/beat to combine completely.
Generously fill the potato shells with sour cream and chive potato mixture.
(Potatoes may be prepared a day ahead to this point – cover and
refrigerate. Bring to room temperature before baking.) Arrange potatoes on
baking tray. Melt remaining teaspoon of butter and drizzle on potatoes.
Bake for 35 to 45 minutes, until potatoes are hot and golden on the tops.
Nutritional information per serving (½ potato):
Calories 180 (31% from fat) • carb. 27g • pro. 4g • fat 6g • sat. fat 4g •
chol. 20mg • sod. 160mg • calc. 58mg • fiber 3g

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Oven Roasted Steak Fries
Makes 2 servings
1 pound (500 g) Idaho or russet potatoes (about 2 to 3 medium
potatoes), cut into ½-inch (1.25 cm) wedges
2 tablespoons (30 ml) extra virgin olive oil
½ teaspoon (2 ml) sea or kosher salt
¼ teaspoon (1 ml) freshly ground black pepper
pinch cayenne
Preheat the Cuisinart®Convection Toaster Oven Broiler to 425°F (220°C) on
the bake setting with the rack in position B.
Place potatoes in a medium to large mixing bowl. Toss with the remaining
ingredients. Line the baking tray with aluminum foil and arrange the pota-
toes, cut side down.
Bake for about 30 minutes, turning the potatoes halfway through the
cooking time.
Remove and adjust seasonings to taste. Serve immediately.
Nutritional information per serving [1 cup (250 ml)]:
Calories 130 (91% from fat) • carb. 3g • pro. 0g • fat 14g • sat. fat 2g •
chol. 0mg • sod. 530mg • calc. 3mg • fiber 0g
Roasted Fennel, Carrots and Parsnips
Makes 4 servings
2 fennel bulbs, quartered
3 medium carrots, cut into 1-inch (2.5 cm) pieces
1 large parsnip, cut into 1-inch (2.5 cm) pieces
1 garlic clove, smashed
3 tablespoons (45 ml) extra virgin olive oil
½ teaspoon (2 ml) sea or kosher salt
¼ teaspoon (1 ml) freshly ground black pepper
pinch ground cinnamon
1 teaspoon (5 ml) fresh thyme
Preheat Cuisinart®Convection Toaster Oven Broiler to 450°F (232°C) on
either the convection bake or regular bake setting with rack in position B.
Place vegetables in a medium to large mixing bowl and toss with the
remaining ingredients.
Arrange the vegetables in the baking tray lined with aluminum foil. Bake in
preheated oven for 45 minutes, tossing every 15 to 20 minutes.
Nutritional information per serving [½ cup (125 ml)]:
Calories 170 (54% from fat) • carb. 18g • pro. 2g • fat 11g • sat. fat 2g •
chol. 0mg • sod. 360mg • calc. 85mg • fiber 6g
Broccoli and Cauliflower Gratin
To make this recipe your own, substitute your
favourite cheeses for the Cheddar.
Makes 8 servings
nonstick cooking spray
1½ pounds (750 g) broccoli florets
1 pound (500 g) cauliflower florets
1½ teaspoons (7 ml) extra virgin olive oil
1 garlic clove, finely chopped
½ medium onion, finely chopped
½ teaspoon (2 ml) sea or kosher salt
¾ teaspoon (3.75 ml) freshly ground black pepper
2 cups (500 ml) shredded Cheddar, divided
¾ cup (175 ml) panko (breadcrumbs), divided
¼ cup (60 ml) grated Parmesan, divided
Lightly and evenly coat a 9-inch square pan with nonstick cooking spray;
reserve.
In a large stockpot, bring salted water to a boil. Add broccoli and
cauliflower and cook 2 to 3 minutes, until bright and just tender.
Immediately put vegetables into a large bowl of ice water. Drain and
reserve.
Heat the oil in a medium skillet set over medium-low heat. Once hot and
shimmering, add the garlic and onion and cook 2 to 3 minutes, or until
slightly softened.
Preheat the Cuisinart® Convection Toaster Oven Broiler to 400°F (204°C)
with rack in position A.
Add the blanched vegetables, the garlic and onion, salt, pepper, half of the
Cheddar and half of the breadcrumbs to a large mixing bowl. Stir to com-
pletely combine. Transfer mixture to the prepared pan and then top with the
reserved cheeses and breadcrumbs. Bake 15 minutes, or until the cheese
begin to brown.
Serve immediately.
Nutritional information per serving:
Calories 190 (49% from fat) • carb.13g • pro.12g • fat 11g • sat. fat 6g •
chol. 30mg • sod. 280mg • calc. 284mg • fiber 2g
White Pizza with Prosciutto, Arugula
and Tomatoes
Makes one 12-inch (30 cm) pizza (8 servings)
1/3recipe pizza dough (page 24)
1 tablespoon (15 ml) extra virgin olive oil
1–1½ ounces [(30-43g) about 4 to 6 slices] prosciutto, halved
3 medium garlic cloves, finely chopped, divided
1 cup (250 ml) halved grape tomatoes
2 cups (500 ml) packed arugula
1½ cups (375 ml) ricotta
½ cup (125 ml) grated Parmesan (about 2 ounces)
pinch sea or kosher salt
½ teaspoon (2 ml) freshly ground black pepper
Preheat the Cuisinart®Convection Toaster Oven Broiler to 425°F (220°C) on
the bake setting with the rack in position A.
Roll out dough into a 12-inch (30 cm) circle.* Brush the outer edge of the
dough with olive oil. Bake in preheated oven for about 6 to 8 minutes, or
until dough is lightly golden.
While dough is baking, preheat a medium skillet over medium-high heat.
Add the prosciutto. Sauté until crisp; remove and reserve.
Add ²∕³of the garlic chopped cloves to the hot pan. Sauté until fragrant,
and then add the tomatoes. When tomatoes just begin to soften, stir in the
arugula, about ¼ cup (60 ml) at a time. Cook until the arugula is wilted;
remove and reserve.
In a medium-sized bowl, mix the ricotta, Parmesan, remaining garlic, salt
and pepper until well combined. Reserve.
Spread the ricotta mixture evenly over the partially baked pizza dough. Top
the ricotta with the arugula mixture and then finish with the prosciutto. Bake
pizza in preheated oven for about 10 to 12 minutes, or until the dough is
nicely browned and the cheese is bubbling on top.
Remove the pizza from the oven. Cut into slices and serve immediately.
*Using a pizza mesh makes forming the perfect pizza much easier. If you
have one, it is advisable to spray it with nonstick cooking spray before
stretching dough.
Nutritional information per serving:
Calories 160 (30% from fat) • carb. 19g • pro. 10g • fat 6g • sat. fat 3g •
chol. 20mg • sod. 400mg • calc. 167mg • fiber 2g

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Zucchini, Tomato and Onion Tart
Makes 10 servings
½ recipe pâte brisée (page 24)
3 small zucchini
2 small onions
4 tablespoons (60 ml) extra virgin olive oil, divided
½ teaspoon (2 ml) sea or kosher salt, divided
½ teaspoon (2 ml) freshly ground black pepper, divided
3 tablespoons (45 ml) grated Parmesan
3 plum tomatoes
½–¾ ounce (15-20 g) soft goat cheese
5 small basil leaves, thinly sliced (chiffonade)
Roll and shape the pâte brisée into a 12x4-inch (30 x 10 cm) rectangle.
Fold up the edges to ¼-inch high. Refrigerate for about 30 minutes.
While dough is chilling, prepare the vegetables. Preheat the Cuisinart®
Convection Toaster Oven Broiler to 425°F (220°C) with the rack in the
position B. Line the baking tray with aluminum foil.
Using a Cuisinart®food processor fitted with the 4mm slicing disc, slice the
zucchini and onions. In a medium bowl, toss the sliced vegetables with 3
tablespoons of the olive oil and ¼ teaspoon each of the salt and pepper.
Arrange in a single layer on the prepared baking tray. Roast for about 20
minutes, or until vegetables begin to brown and soften.
Reduce the temperature to 350°F (176°C) and move the rack to position A.
Remove the tart shell from the refrigerator. 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 down with dried beans or rice. Bake in
preheated oven for about 20 minutes, or until the dough under the
parchment is no longer wet. Remove the beans/rice and parchment and
sprinkle with the Parmesan. Return to oven and continue baking until the
shell is golden brown, an additional 2 to 3 minutes. Reserve.
While the tart shell is pre-baking, slice the tomatoes in the food processor
using the same 4mm-slicing disc. Lay the slices on a towel-lined plate;
sprinkle with the remaining salt. Reserve until ready to use.
Once the tart shell is baked, prepare the tart. Arrange the vegetables in the
tart by tightly overlapping them in rows (start with one vegetable, using
different vegetable in each row). Drizzle with the remaining tablespoon of
olive oil and sprinkle with the remaining pepper. Dot the tart with pea-sized
pieces of the goat cheese (use more or less, according to taste).
Place the tart in the preheated oven. Bake 20 minutes or until crust is fully
browned and the vegetables are tender and golden. Remove from oven and
sprinkle with the sliced basil.
Serve warm or at room temperature.
Nutritional information per serving:
Calories 180 (67% from fat) • carb. 13g • pro. 3g • fat 14g • sat. fat 7g •
chol. 25mg • sod. 200mg • calc. 30mg • fiber 1g
Baked Rigatoni with Chicken Sausage,
Broccoli and Peppers
Makes 6 to 8 servings
5 ounces (145 g) baby broccoli, about half a bunch, ends trimmed
1 teaspoon (5 ml) extra virgin olive oil, divided
2 tablespoons (30 ml) dry white wine
2 tablespoons (30 ml) chicken stock
6 ounces (170 g) Italian chicken sausage, fully cooked, cut into
½-inch (1.25 cm) rounds
½ red bell pepper, sliced
½ medium onion, sliced
2 garlic cloves, finely chopped
¼ teaspoon (1 ml) sea or kosher salt, divided
¼ teaspoon (1 ml) freshly ground black pepper, divided
½ pound (250 g) dried rigatoni pasta, cooked according to
manufacturer’s instructions
¾ cup (175 ml) ricotta
8 ounces (230 g) mozzarella, shredded
¼ cup (60 ml) grated Parmesan [about 1 ounce (30 g)]
4–6 basil leaves, roughly torn
cooking spray
Bring a pot of salted water to a boil. Set up a large bowl filled with ice
water.
Add broccoli to boiling water and cover. Cook for about 4 to 6 minutes.
Plunge steamed broccoli into prepared ice water. Once cool, discard ice
water and cut broccoli into 1-inch pieces.
Preheat a large skillet over medium high heat; add oil. Once oil is hot and
shimmering, add the blanched broccoli. Sauté 2 to 3 minutes, and then add
the wine and stock. Raise temperature to high and sauté until liquids have
evaporated. Reserve.
Preheat Cuisinart®Convection Toaster Oven Broiler to 400°F (204°C) on the
bake setting with the rack in position A. Line the baking tray with aluminum
foil.
Place the sausage, pepper, onion and garlic with a pinch each of the salt
and pepper on a baking tray. Roast in preheated oven for about 15 min-
utes, or until sausage and vegetables have browned. Reduce temperature
to 350°F (176°C).
In a large mixing bowl, toss the broccoli, roasted sausage and vegetables,
and the remaining ingredients until well combined.
Lightly coat an eight-cup soufflé dish with nonstick cooking spray. Add the
pasta mixture. Bake in the preheated oven for about 30 to 35 minutes, or
until cheeses are hot and bubbling.
Nutritional information per serving (based on 8 servings):
Calories 260 (53% from fat) • carb. 14g • pro. 17g • fat 16g • sat. fat 7g •
chol. 40mg • sod. 383mg • calc. 341mg • fiber 1g
Herb-Crusted Beef Tenderloin
Makes 6 servings
1½ pounds (750 g) trimmed beef tenderloin roast (preferably top cut)
½ teaspoon (2 ml) sea or kosher salt, divided
½ teaspoon (2 ml) freshly ground black pepper, divided
3 garlic cloves
2 sprigs fresh thyme, stems discarded
1 sprig fresh rosemary, stem discarded
1 sprig fresh oregano, stem discarded
½ teaspoon (2 ml) dried tarragon
3 tablespoons (45 ml) extra virgin olive oil
2 tablespoons (30 ml) Dijon-style mustard
Preheat Cuisinart®Convection Toaster Oven Broiler to 375°F (190°C) on the
convection bake setting with rack in position A. Line baking tray with
aluminum foil.
Rinse the beef and pat dry with paper towels. Rub with ¼ teaspoon (1 ml)
each of the salt and pepper. Reserve.
In the bowl of a Cuisinart®mini chopper or food processor, process the gar-
lic, herbs and the reserved salt and pepper until well combined. With the
chopper/processor running, add the oil in a slow and steady stream.
Process until combined.
Rub the mustard on the tenderloin; evenly spread the herb/oil mixture on
top. Place beef on the prepared baking tray and roast for about 40 minutes,
or until the internal temperature reads 125°F (51.6°C). Let meat rest 10 to
15 minutes before slicing.
Nutritional information per serving:
Calories 390 (77% from fat) • carb. 2g • pro. 20g • fat 33g • sat. fat 12g •
chol. 80mg • sod. 350mg • calc. 18mg • fiber 0g

14 15
Classic Roast Chicken
Makes 4 to 6 servings
1 3½- to 4-pound (1.6 to 1.8 kg) chicken
1 teaspoon (5 ml) kosher salt
½ teaspoon (2 ml) freshly ground black pepper
1 lemon, halved
1 teaspoon (5 m) extra virgin olive oil
2 teaspoons (10 ml) herbes de Provence or fines herbes
1 small bundle mixed fresh herbs
(i.e. thyme, rosemary, parsley, etc.)
3 garlic cloves, smashed
1 medium onion, quartered
Preheat Cuisinart®Convection Toaster Oven Broiler to 375°F (190°C) on
convection bake with rack in position A. Line baking tray with aluminum
foil.
Rinse chicken and pat dry inside and out with paper towels and place on a
cutting board. Sprinkle the salt and pepper all over chicken, including in the
cavity. Squeeze the lemon juice all over the chicken and place the juiced
lemon in the cavity. Rub the olive oil on the chicken and sprinkle all over
with the dried herbs. Place the fresh herbs in the cavity and tie the legs
together with butcher’s twine.
Place chicken on prepared baking pan and bake in preheated oven for 30
minutes. Turn heat down to 350°F (176°C) and continue to bake for an
additional 30 to 40 minutes, or until the internal temperature registers at
160°F (71.1°C) for the light meat and 170°F (76.6°C) for the dark meat.
Let chicken rest for 15 minutes; carve and serve.
Nutritional information per serving (based on 6 servings):
Calories 590 (62% from fat) • carb. 5g • pro. 49g • fat 40g • sat. fat 11g •
chol. 240mg • sod. 540mg • calc. 57mg • fiber 1g
Broiled Pork Chops with
Hot Cherry Peppers
Makes 4 servings
4 pork chops [each 1½-inch (3.75 cm) thick]
1 teaspoon (5 ml) sea or kosher salt
1 teaspoon (5 ml) freshly ground black pepper
6 ounces (170 g) hot cherry peppers (about 4 to 6)
2–3 garlic cloves, smashed
½ medium onion, cut into ½-inch (1.25 cm) pieces
Rinse pork chops and pat dry with paper towels. Rub chops evenly with
salt and pepper. Lay the prepared chops on an aluminum foil-lined baking
tray; surround with the cherry peppers, garlic and onion.
Set the rack on position B. Broil pork for about 12 minutes on each side, or
until the internal temperature of the meat registers at 145° to 150°F (62.7°
to 65.5°C).
Nutritional information per serving:
Calories 40 (17% from fat) • carb. 6g • pro. 2g • fat 1g • sat. fat 0g •
chol. 5mg • sod. 1400mg • calc. 10mg • fiber 0g
Roasted Sole with Artichokes and Capers
Makes 4 servings
3½ tablespoons (50 ml) fresh lemon juice, divided
2 medium artichokes, trimmed, choke removed,
and cut into wedges
3 tablespoons (45 ml) extra virgin olive oil, divided
¾ teaspoon (3.75 ml) sea or kosher salt, divided
½ teaspoon (2 ml) freshly ground black pepper, divided
1 pound (500 g) fillet of sole, or other similar white fish
2 tablespoons (30 ml) drained capers
Preheat Cuisinart®Convection Toaster Oven Broiler to 425°F (220°C) on
bake setting with rack in position B. Line baking tray with aluminum foil.
Add cold water and 2 tablespoons (30 ml) of the lemon juice to a small
mixing bowl. Add the artichokes and agitate in water. Drain and pat dry.
Toss with 2 tablespoons (30 ml) of oil and ¼ teaspoon (1 ml) each of the
salt and pepper. Place on the prepared baking tray and roast for about
20 minutes, or until lightly browned.
While artichokes are roasting, rinse and pat dry the fish. Rub with the
remaining olive oil, salt, pepper and lemon juice. Once artichokes have
been roasted, place the seasoned fish on top of the artichokes; top with the
capers. Roast fish until it is just cooked through, about 15 minutes,
depending on the thickness of the fish.
Remove and serve immediately.
Nutritional information per serving:
Calories 290 (53% from fat) • carb. 10g • pro. 25g • fat 17g • sat. fat 3g •
chol. 5mg • sod. 660mg • calc. 74mg • fiber 5g
Buttermilk Biscuits
Makes 8 biscuits
1½ cups (375 ml) unbleached, all-purpose flour
½ cup (125 ml) cake flour
2 teaspoons (10 ml) cream of tartar
1½ teaspoons (7 ml) baking soda
pinch granulated sugar
1½ teaspoons (7 ml) sea or kosher salt
¼ teaspoon freshly ground black pepper
6 tablespoons (90 ml) unsalted butter, cold,
cut into ¼-inch (0.6 cm) cubes
1 cup (250 ml) lowfat buttermilk
3 tablespoons (45 ml) unsalted butter, melted, for finishing
Preheat Cuisinart®Convection Toaster Oven Broiler to 450°F (232°C) on the
convection bake setting with the rack in position A. Line baking pan with
parchment paper.
Sift flours, cream of tartar and baking soda together. Place in the bowl of a
Cuisinart®food processor. Add the sugar, salt and black pepper. Process
for about 5 seconds to combine. Add the 6 tablespoons (90 ml) of butter
and pulse until the mixture is crumb-like, about 6 to 8 pulses. Slowly add
the buttermilk and pulse 2 to 3 times.
Turn the dough out onto a lightly floured surface. Gently and carefully
knead 2 to 3 times to ensure the dough is fully mixed. Divide the dough into
8 equal pieces. Roll the dough, with floured hands, into a smooth ball.
Repeat with remaining pieces and place on the prepared pan, leaving one
inch between rolls.
Bake in preheated oven for 10 to 12 minutes, or until golden brown.
Remove and brush liberally with the melted butter. Serve immediately.
Nutritional information per biscuit:
Calories 230 (50% from fat) • carb. 25g • pro. 4g • fat 13g • sat. fat 8g •
chol. 35mg • sod. 600mg • calc. 37mg • fiber 1g
Multigrain Rolls
Makes 15 rolls
2¼ teaspoons (11 ml) active dry yeast
1²∕³cups (400 ml) warm [105° to 110°F (40.5° to 43.3°C)] water
1 tablespoon (15 ml) molasses
3½ cups (875 ml) whole-wheat flour
1¾ cups (425 ml) bread flour, divided
1½ tablespoons (25 ml) vital wheat gluten
2 teaspoons (10 ml) sea or kosher salt
2 tablespoons (30 ml) flax seed oil
3 tablespoons (45 ml) flax seeds
1 cup (250 ml) golden raisins

16 17
Dissolve the yeast in the water and molasses. Let stand 4 to 6 minutes, or
until mixture is foamy. Add the flours, vital wheat gluten, salt and oil to the
bowl of a Cuisinart®Stand Mixer fitted with the dough hook. Mix on speed
3 to combine. With mixer on speed 1, slowly add the yeast mixture. Let
mixture come to a ball, add the flax seeds and raisins, and then increase
gradually to speed 3. Let dough knead about 8 minutes.
Place dough in a 1-gallon (4.5 L) sealable plastic bag with the air squeezed
out, or in a bowl covered with plastic wrap. Let rise in a warm place until it
has doubled, about 45 to 60 minutes.
Lightly butter a 10-inch (30 cm) round baking pan. Divide the dough into 15
equal pieces, about 2¼ ounces (65 g) each. Roll into smooth rounds and
arrange in the prepared pan. Cover with plastic wrap and let rise until about
doubled, about 30 to 40 minutes.
Preheat the Cuisinart®Convection Toaster Oven Broiler to 450°F (232°C) on
the convection bake setting with rack in position A.
Place in preheated oven and bake until golden brown, about 20 to 25
minutes. Remove from pan and let cool on a rack for about 10 minutes
for serving.
Nutritional information per roll:
Calories 210 (13% from fat) • carb. 42g • pro. 7g • fat 4g • sat. fat 0g •
chol. 0mg • sod. 310mg • calc. 24mg • fiber 5g
Whole-Wheat Banana
Chocolate Chip Bread
Makes one 9x5x3-inch (22.8 x 12.7 x 7.6 cm) loaf
1 cup (250 ml) chopped walnuts
nonstick cooking spray
1 cup (250 ml) unbleached, all-purpose flour
1 cup (250 ml) whole-wheat flour
¾ teaspoon (3.75 ml) baking soda
¾ teaspoon (3.75 ml) table salt
½ cup (125 ml) granulated sugar
½ teaspoon (2 ml) ground cinnamon
½ cup (125 ml) semisweet chocolate chips
6 tablespoons (90 ml) unsalted butter, room temperature
2 large eggs
1 teaspoon (5 ml) pure vanilla extract
3 medium, very ripe, bananas, mashed
¼ cup (60 ml) sour cream
Preheat the Cuisinart®Convection Toaster Oven Broiler to 400°F (204°C) on
the bake setting with the rack in position B. Line the baking sheet with
aluminum foil. Arrange the walnuts evenly on the prepared baking sheet;
toast for about 3 minutes, or until fragrant and lightly browned. Reserve.
Reduce the oven temperature to 350°F (176°C) on the convection bake
setting with the rack in position A.
Lightly coat a loaf pan with nonstick cooking spray. Reserve.
In a small bowl, mix the flours, baking soda, salt, sugar, cinnamon, choco-
late chips and toasted walnuts; reserve.
Add the butter, eggs, vanilla, bananas and sour cream to the mixing bowl
of a Cuisinart®Stand Mixer fitted with the flat paddle. Mix on speed 1,
gradually increasing to speed 4, for 20 seconds, or until completely com-
bined. Reduce the mixer to speed 1 and add the dry ingredients. Mix until
just combined. Pour batter into the prepared pan.
Bake in the preheated oven for about 50 to 55 minutes, or until a cake tes-
ter comes out clean.
Nutritional information per serving (based on 12 servings):
Calories 330 (41% from fat) • carb. 45g • pro. 6g • fat 16g • sat. fat 6g • chol. 50mg
• sod. 230mg • calc. 27mg • fiber 3g
Apple, Cherry and Raisin Crisp
An old favourite with a twist.
Makes 8 servings
1 cup (250 ml) rolled oats
½ cup (125 ml) packed light brown sugar
1/3cup (75 ml) unbleached, all-purpose flour
1 teaspoon (5 ml) ground cinnamon
¼ teaspoon (1 ml) table salt
6 tablespoons (90 ml) unsalted butter, melted
1½ pounds (750 g) apples, peeled, cored, quartered and
cut into 1/4-inch (0.6 cm) slices*
1 tablespoon (15 ml) fresh lemon juice
½ cup (125 ml) dried cherries
¼ cup (60 ml) raisins
½ cup (125 ml) granulated sugar
2 tablespoons (30 ml) honey
1 teaspoon (5 ml) pure vanilla extract
Preheat the Cuisinart®Convection Toaster Oven Broiler to 350ºF (176°C) on
the bake setting with the rack in position A. Lightly coat a 9-inch (22.86 cm)
square baking dish with cooking spray.
In a medium bowl, combine the oats with the brown sugar, flour, cinnamon
and salt. Add the melted butter and stir until the mixture is evenly moist-
ened. Use your fingers to pinch the mixture into large crumbs; reserve.
In a medium bowl, toss the sliced apples with the lemon juice, cherries,
raisins, granulated sugar, honey, and vanilla. Spoon the apple mixture
evenly into the prepared baking dish. Sprinkle evenly with the reserved
crumb mixture.
Bake in the preheated oven for 35 to 40 minutes, until the apples are ten-
der and the filling is bubbling. Let rest for 20 to 30 minutes before serving.
Serve warm or at room temperature with vanilla ice cream, frozen yogurt, or
freshly whipped cream.
* For ease in slicing, use the Cuisinart®Food Processor fitted with the
4mm slicing disc.
Nutritional information per serving:
Calories 360 (23% from fat) • carb. 67g • pro. 5g • fat 10g • sat. fat 6g •
chol. 25mg • sod. 75mg • calc. 25mg • fiber 5g
Lemon Squares
Makes 16 servings
Crust:
nonstick cooking spray
½ cup (125 ml) almonds
1 cup (250 ml) unbleached, all-purpose flour
1/3cup (75 ml) confectioners’ sugar
½ teaspoon (2 ml) table salt
1 teaspoon (5 ml) lemon zest
¼ cup (60 ml) unsalted butter, cold and cubed
Lemon Filling:
5 large eggs
¾ cup (175 ml) granulated sugar
½ cup (125 ml) fresh lemon juice (about 3 lemons)
½ teaspoon (2 ml) pure vanilla extract
1 teaspoon (5 ml) lemon zest
½ teaspoon (2 ml) baking powder
½ teaspoon (2 ml) table salt
¼ cup (60 ml) unbleached, all-purpose flour
2 tablespoons (30 ml) heavy cream
Preheat a Cuisinart®Convection Toaster Oven Broiler to 400°F (204°C) on
the bake setting with the rack in position B. Line the baking pan with
aluminum foil. Spread the almonds on the prepared pan and toast for 2 to
3 minutes, or until fragrant and lightly browned. Cool to room temperature.
Reduce oven temperature to 350°F (176°C) and move the rack to position A.
Coat a 9-inch (22.86 cm) baking pan with nonstick cooking spray; line with
2 pieces of parchment, leaving a 1 to 2-inch (2.5 to 5 cm) overhang on
each side. Reserve.
Pulse cooled almonds in a Cuisinart®Food Processor fitted with the metal
chopping blade until ground. Add flour, confectioners’ sugar, ½ teaspoon
(2 ml) salt and 1 teaspoon (5 ml) of lemon zest. Process for about

18 19
5 seconds, or until mixture is completely combined. Add the cold, cubed
butter and pulse until mixture resembles coarse crumbs. Press into pre-
pared baking pan. Bake in the preheated oven for about 16 to 18 minutes,
or until lightly browned. Remove and reserve. Reduce temperature to 300°F
(150°C).
While the crust is baking, add the eggs to a medium mixing bowl. Beat with
a Cuisinart®hand mixer until lightened, about 30 seconds. Add the sugar
and beat until light and thickened, another 1 to 1½ minutes. Add the lemon
juice, vanilla and lemon zest and mix to incorporate. Add the baking
powder, salt, flour and heavy cream and mix until combined. Pour mixture
on top of the warm, prepared crust. Bake in the preheated oven for about
25 minutes, or until set.
Dust with confectioners’ sugar before serving.
Nutritional information per square:
Calories 160 (40% from fat) • carb. 21g • pro. 4g • fat 7g • sat. fat 3g •
chol. 75mg • sod. 180mg • calc. 30mg • fiber 1g
Caramel Walnut Tart with Raspberry
and Chocolate
Makes 16 servings
2½ cups (625 ml) chopped walnuts
½ recipe pâte sucrée (page 25)
1½ cups (375 ml) granulated sugar
1 cup (250 ml) water
3 tablespoons (90 ml) light corn syrup
pinch table salt
½ cup (125 ml) heavy cream
1/3cup (75 ml) raspberry preserves, strained
2 ounces (60 g) bittersweet chocolate, chopped
Preheat a Cuisinart®Convection Toaster Oven Broiler to 400°F (204°C) on
the bake setting with the rack in position B. Line the baking pan with
aluminum foil. Spread the walnuts on the prepared pan and toast for 4 to 5
minutes, or until fragrant and lightly browned. Cool to room temperature.
Reduce oven temperature to 350°F on the convection bake setting and
move the rack to position A.
Roll out the dough into a 10-inch (30 cm) disc about 1/8-inch (0.3 cm) thick.
Fit into an ungreased fluted tart pan. Chill in refrigerator for about 20
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
down with dried beans or rice. Bake in preheated oven for about 20
minutes, or until the dough underneath the parchment is no longer wet.
Remove the beans/rice and parchment and continue baking until the shell
is golden brown. Remove and reserve.
While the shell is baking, add the sugar, water, corn syrup and salt to a
heavy-bottomed, medium saucepan. Wipe down the inside walls of the pan
with a wet pastry brush to be sure that there are no sugar granules or water
droplets in the pan – if the walls of the pan are not dry, it will hinder the
quality of the caramel.
Cook the sugar mixture until it turns to an amber colour. Once it achieves
that colour, take off from heat and slowly stir in the cream (note: the
mixture will bubble quite a bit so it is important to do this step slowly and
off the heat). Then stir in the toasted walnuts.
While caramel is cooking, spread the raspberry jam on the cooled tart shell.
Pour the caramel-walnut mixture on top of the raspberry layer.
Place the chocolate in a bowl over a pot of simmering water. Once the
chocolate is almost fully melted, remove from heat and stir to cool to room
temperature. Drizzle chocolate over the caramel nut tart. Chill in refrigerator
for 3 hours, or overnight.
Nutritional information per serving:
Calories 330 (54% from fat) • carb. 35g • pro. 4g • fat 21g • sat. fat 6g •
chol. 35mg • sod. 55mg • calc. 25mg • fiber 2g
Pizza Dough
This dough freezes very well.
Makes three 12-inch (30 cm) pizzas
2¼ teaspoons (11 ml) active dry yeast
½ cup (125 ml) warm [105° to 110°F (40.5° to 43.3°C)] water
1 teaspoon (5 ml) granulated sugar
4 cups (1 L) unbleached, all-purpose flour, plus more for dusting
1½ teaspoons (7 ml) sea or kosher salt
1 tablespoon (15 ml) extra virgin olive oil
1 cup (250 ml) cold water
Dissolve the yeast and sugar in the warm water. Let stand 3 to 5 minutes,
or until the mixture gets foamy.
Place the flour, salt and olive oil in the work bowl of a Cuisinart®Food
Processor fitted with the dough blade. Pulse about 5 times to mix; scrape
down the sides of the bowl.
Add the cold water to the yeast mixture. With the motor running, slowly
pour the liquid yeast mixture through the feed tube. Process until a ball
forms. Let the machine run for an additional minute to knead. Dough will
be slightly sticky.
Lightly dust a sealable plastic bag with flour. Dust dough with flour. Place
the dough in the floured bag; squeeze out all of the air and seal. Let rise in
a warm place for 45 minutes to 1 hour.
Nutritional information per serving (based on 32 servings):
Calories 597 (19% from fat) • carb. 121g • pro. 18g • fat 10g • sat. fat 1g •
chol. 0mg • sod. 1070mg • calc. 4mg • fiber 17g
Pâte Brisée
This versatile dough can be used for sweet or savory treats.
Makes two 9-inch (22.8 cm) single-crust tarts/pies, or one double-crust pie
2 cups (500 ml) unbleached, all-purpose flour
1 teaspoon (5 ml) table salt
½ pound (250 g) unsalted butter, cold and cubed
4 tablespoons (60 ml) ice water
Place flour and salt in 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 is just forms. Note: you may not need to use
all the water. Form dough into 2 flat discs; wrap in plastic and refrigerate
until ready to use.
Nutritional information per serving (based on 24 servings):
Calories 39 (6% from fat) • carb. 8g • pro. 1g • fat 0g • sat. fat 0g •
chol. 0mg • sod. 98mg • calc. 2mg • fiber 0g
Pâte Sucrée
Makes two 9-inch (22.8 cm) single-crust tarts
2 cups (500 ml) unbleached, all-purpose flour
2 tablespoons (30 ml) granulated sugar
½ teaspoon (2 ml) table salt
¾ cup (175 ml) unsalted butter, room temperature
2 large egg yolks
1 tablespoons (15 ml) ice water
½ teaspoon (2 ml) pure vanilla extract

20 21
Place flour, sugar and salt in a Cuisinart®Food Processor fitted with the
chopping blade. Process for 10 seconds. Add butter to work bowl and
process until combined. With the machine running, add the yolks, one at a
time, and process until incorporated. Add the water and vanilla; pulse 3 to
5 times until combined.
Form dough into two flat discs. Wrap in plastic and refrigerate until ready to use.
Nutritional information per serving (based on 32 servings):
Calories 70 (58% from fat) • carb. 6g • pro. 1g • fat 5g • sat. fat 3g •
chol. 25mg • sod. 35mg • calc. 1mg • fiber 0g
WARRANTY
LIMITED THREE-YEAR WARRANTY
We warrant that this Cuisinart product will be free of defects in materials or workman-
ship under normal home use for 3 years from the date of original purchase. This warranty
covers manufacturer’s defects including mechanical and electrical defects. It does not
cover damage from consumer abuse, unauthorized repairs or modifications, theft, misuse,
or damage due to transportation or environmental conditions. Products with removed or
altered identification numbers will not be covered.
This warranty is not available to retailers or other commercial purchasers or owners. If
your Cuisinart product should prove to be defective within the warranty period, we will
repair it or replace it if necessary. For warranty purposes, please register your product
online at www.cuisinart.ca to facilitate verification of the date of original purchase and
keep your original receipt for the duration of the limited warranty. This warranty excludes
damage caused by accident, misuse or abuse, including damage caused by overheating,
and it does not apply to scratches, stains, discolouration or other damage to external or
internal surfaces that does not impair the functional utility of the product. This warranty
also expressly excludes all incidental or consequential damages.
Your Cuisinart product has been manufactured to the strictest specifications and has
been designed for use only in 120 volt outlets and only with authorized accessories and
replacement parts. This warranty expressly excludes any defects or damages caused by
attempted use of this unit with a converter, as well as use with accessories, replacement
parts or repair service other than those authorized by Cuisinart.
If the appliance should become defective within the warranty period, do not return the
appliance to the store. Please contact our Customer Service Centre:
Toll-free phone number:
1-800-472-7606
Address:
Cuisinart Canada
100 Conair Parkway
Woodbridge, Ont. L4H 0L2
Email:
[e-mail]
Model:
TOB-60NC
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product date code is a 4 or 5 digit number. Example, 90630 would designate year,
month & day (2009, June 30th).
Note: We recommend you use a traceable, insured delivery service for added protection.
Cuisinart will not be held responsible for in-transit damage or for packages that are not
delivered to us.
To order replacement parts or accessories, call our Customer Service Centre at
1-800-472-7606. For more information, please visit our website at www.cuisinart.ca.

©2012 Cuisinart Canada
100 Conair Parkway,
Woodbridge, Ontario L4H 0L2
Printed in China
12CC137008
IB-11043-CAN
CuisinartTM offers an extensive assortment of top quality products to make life in the kitchen easier than ever.
Try some of our other countertop appliances and cookware, and Savor the Good Life®.
www.cuisinart.ca
Any other trademarks or service marks of third parties referred to herein
are the trademarks or service marks of their respective owners.
Coffeemakers Blenders Juicers Cookware Tools and
Gadgets
®
MD
©2012 Cuisinart Canada
100 Conair Parkway,
Woodbridge, Ontario L4H 0L2
Imprimé en Chine
12CC137008
IB-11043-CAN
Toutes les autres marques de commerce ou de service utilisées dans
le présent document sont les marques de leurs propriétaires respectifs.
CuisinartMC offre une vaste gamme de produits de grande qualité qui facilitent la vie
dans la cuisine comme jamais auparavant. Essayez nos autres appareils de comptoir,
nos ustensiles de cuisson et nos outils et accessoires de cuisine.
www.cuisinart.ca
Cafetières Mélangeurs Presse-agrumes Ustensiles
de cuisson
Outils et
accessoires