Cuisinart CPZ-120C User manual

Pizza Oven CPZ-120C
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
Instruction Booklet

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IMPORTANT SAFEGUARDS
When using an electrical appliance, especially when children are present,
basic safety precautions should always be taken, 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, or putting on or taking off parts.
3. Do not touch hot surfaces. Use handles or knobs.
4. To protect against electric shock, do not place any part of the pizza oven in
water or other liquids. See instructions for cleaning.
5. This appliance is not intended for use by children or by persons with reduced
physical, sensory, or mental capabilities, or lack of experience and knowledge.
Close supervision is necessary when any appliance is used near children.
Children should be supervised to ensure that they do not play with the appliance.
6. Do not operate any appliance with a damaged cord or plug, after the appliance
has malfunctioned or has been dropped or damaged in any way, or has been
dropped in water. Return the pizza oven to the store or retailer where purchased
for examination, repair, or adjustment.
7. The use of accessory attachments not recommended by Cuisinart may
cause personal injury or damage to the unit or accessories.
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 pizza oven on or near a hot gas or electric burner or in a
heated oven.
11. Extreme caution must be used when moving an appliance containing
hot oil or other hot liquids.
12. Do not use this pizza oven for anything other than its intended purpose.
13. Extreme caution should be exercised when using containers constructed
of materials other than metal in the oven.
14. To avoid burns, use extreme caution when removing the pizza oven
accessories or inserting and removing food.
15. When not in use, always unplug the unit. Do not store any materials other
than manufacturer’s recommended ovenproof accessories in this pizza oven.
16. Do not place any of the following materials in the pizza oven: paper, cardboard,
plastic, and similar products.
17. Do not cover crumb tray or any part of the oven with metal foil. This will cause
overheating of the oven.
18. Oversize foods, metal foil packages, and utensils must not be inserted in the pizza
oven, as they may involve a risk of re or electric shock.
19. A re may occur if the pizza oven is covered or touching ammable materials such
as curtains, draperies, or walls when in operation. Do not store any items on top
of the appliance when in operation. Do not operate under wall cabinets.
20. Do not clean with metal scouring pads. Pieces can break off the pad and touch
electrical parts, involving a risk of electric shock.
21. This appliance is not intended for use by persons (including children) with reduced
physical, sensory, or mental capabilities, or lack of experience and knowledge,
unless they have been given supervision or instruction concerning use of the
appliance by a person responsible for their safety.
22. Children should be supervised to ensure that they do not play with the appliance.
23. If the power cord is damaged, it must be replaced by the manufacturer,
its service agent, or a similarly qualied person in order to avoid a hazard.
24. This symbol means the surface of this product is hot; please be careful
when touching it.
25. This appliance is not intended to be operated by means of an external timer
or separate remote-control system.
SAVE THESE INSTRUCTIONS
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. An extension cord may be used if caution
is taken in its 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 t in a polarized outlet only one way. If the plug does not
t fully in the outlet, reverse the plug. If it still does not t, contact a qualied electrician.
Do not attempt to defeat this safety feature.

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FORHOUSEHOLD USE ONLY
NOT INTENDED FOR
COMMERCIAL USE
CONTENTS
Important Safeguards................................................. 2
Features and Benefits ................................................ 3
Before First Use ..................................................... 4
Operation .......................................................... 4
Pizza Styles ........................................................ 4
Making the Perfect Pizza .............................................. 5
How to Prepare and Shape Pizzas ...................................... 6
Pizza Dough Making Tips ............................................. 7
Troubleshooting .....................................................8
Cleaning & Care .....................................................9
Warranty .......................................................... 33
FEATURES AND BENEFITS
1. Control Panel
Easily adjustable temperature control, digital timer, and interior light selector.
a. Independent Cooking Timer
Adjust using the +/- buttons to select desired cook time. When the timer
reaches 00:00, the oven will remain on so the next pizza can be cooked
without interruption.
b. TEMP READY Indicator
Indicates the oven has reached temperature and is ready to cook
c. POWER Indicator
Indicates when the unit is on and remains lit while in use
d. Temperature Dial
Smooth-feel temperature control with selection range of 350°F to 700°F
[180°C to 375°C]
e. Interior Light Button
Illuminates interior to view food during the cooking process
2. Cooking Guide
Built-in guide with recommendations for time and temperature for different
styles of pizza.
3. Pizza Stone
Ideal surface for cooking Neapolitan style, New York, thin and crispy,
and more. When using the pizza stone, always preheat the oven with the stone
in place.
4. Wire Rack
Holds the pizza stone and deep dish pan in place while in use.
This diagram shows the proper position for the wire rack.
5. Enameled Deep Dish Pan
This 12 x 12 x 1.5 inch [30 x 30 x 3.75 cm] baking pan can be used for pan
pizza styles such as deep dish, Detroit style, Grandma pizza, and focaccia.
6. Foldable Pizza Peel
Use the pizza peel to easily slide in and remove pizza. The handle can be
rotated to rest on top of the peel for compact storage when not in use.
7. Internal Crumb Tray (not shown)
This tray sits on the bottom of the oven and can be removed when the oven
is fully cool by gently tilting upwards and pulling out.
8. Active Cooling Technology (not shown)
Internal fans cool the exterior of the oven and internal electronics during
and after use.
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BEFORE FIRST USE
1. Remove all packing materials and labels from the inside and outside of the oven,
and safely discard.
2. Place the pizza oven on a at, level surface.
3. Move oven 2 to 4 inches [5 to 10 cm] away from the wall or from any objects on
the countertop. Do not use on heat-sensitive surfaces.
4. Check that the crumb tray is in place and insert the wire rack and pizza stone.
NOTE: 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 HOT WHEN IN USE. KEEP OUT OF REACH OF
CHILDREN.
OPERATION
Follow these steps for cooking operation:
1. Place the appliance on a stable, at, heat-resistant surface. Plug the Cuisinart®
Pizza Oven into a wall outlet. Ensure the oven is in a well-ventilated area,
as some smoke may be emitted due to high temperatures.
2. Ensure the wire rack and pizza stone are inserted in the proper position and close
the oven door.
3. Turn the dial to the desired temperature. The POWER indicator light will illuminate,
an audio alert will sound, and the oven will begin preheating.
4. Preheating the oven:
a. The unit will automatically preheat for approximatively 30 minutes after
the oven is turned on. The preheat time ensures the pizza stone becomes
saturated with heat, which is imperative for a crisp bottom pizza crust.
b. While the oven is preheating, assemble pizzas (see page 6).
NOTE: Pan pizzas require signicant time to put together, so they are
best assembled either while the oven is preheating or even before.
c. Once preheat is complete, an audio alert will sound and TEMP READY
will illuminate.
NOTE: This unit will automatically shut off after 2 hours; an audio alert of
3 beeps will sound at this time.
5. Carefully slide assembled pizza into the oven and set the timer using the
+ / - buttons. Press start timer, if using. When the timer reaches 00:00, an
audio alert will sound. IMPORTANT: Please note that the end of a timer cycle
does not turn off the oven.
NOTE: When cooking at higher temperatures, closely monitor cooking progress
as pizzas cook quickly.
6. When pizza is ready, remove from the oven and enjoy!
7. To turn off the oven at any time, move the dial to position. The POWER indicator
light will go off, and an audio alert will sound.
IMPORTANT: Leave the unit plugged in after use until the fans shut off to ensure
proper cooling of the oven and electronics.
NOTE: Always make sure the oven is preheated (indicated by the TEMP READY light)
before cooking your pizza. This will ensure the best results for all styles of pizza.
If cooking multiple styles of pizza, we suggest starting with pizzas that require a lower
temperature.
If you notice pizzas coming out more pale or undercooked when cooking pizzas back
to back, give the oven 5-10 minutes to heat up again.
Factors like leaving the oven door open, opening the door too often or insufciently
heating the pizza stone can lead to heat loss.
PIZZA STYLES
Neapolitan 700°F [371°C], 5 minutes
Neapolitan pizza is often referred to as “wood-red” pizza since it is traditionally cooked
in wood-red pizza ovens. The characteristics are the dark bottom crust, and a high and
chewy outer crust. This style pizza is all about the avour of the dough and less about
the toppings, so go light on toppings for this style of pizza.
New Haven 700°F [371°C], 5 minutes
New Haven is really a “neo” Neapolitan pizza since it is based in the Neapolitan method
with avorful dough and chewy crust. It is often either oblong or rectangular shaped.
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New York 650°F [343°C], 5 minutes
This is the pizza that is in most neighborhood slice shops and pizzerias in NY. It is chewy
and crispy and topped with sauce and plenty of cheese.
Thin and crispy 600°F [315°C], 5 minutes
This is similar to the popular “bar” pizza that is found across the country. The dough is a
bit sweeter and sometimes calls for more oil or other fat than traditional pizza dough. It
is thin with little exterior crust.
Deep dish 550°F [287°C], 15 minutes
Deep dish pizza, considered a Chicago specialty, is traditionally prepared in a tall pan
and has a thick crust lled with an ample amount of sauce, cheese, and other traditional
pizza toppings. The cheese often melts over the crust and forms a crispy texture where
it contacts the pan while baking.
Detroit 550°F [287°C], 15 minutes
This popular deep-dish style pizza consists of a very thick dough that is generously oiled
and studded with fatty cheese. The most popular topping is stripes of pizza sauce, but
pepperoni is also a regional favorite. It should be baked until the edges and bottom of
the pizza are very browned and crispy.
Sicilian 500°F [260°C], 15 min
While this also falls under the heading of a “deep dish” pizza, it is more like a focaccia
with toppings. Focaccia dough, baked with rich olive oil, is rst parbaked and then
topped either with a little bit of cheese and herbs, or fully topped with sweet pizza
sauce, cheese, and a light scattering of toppings.
Grandma 500°F [260°C], 15 min
Grandma-style pizza is the New York region’s take on Sicilian pizza. It is a bit thinner and
most often sold in shops by the slice. It has lighter and fresher toppings than
the typical New York slices.
Focaccia 500°F [260°C], 15 minutes
Focaccia is a bread enriched with olive oil. Sometimes it is just served with light
toppings of herbs and salt, or maybe a little grated cheese. Other times it is twice baked,
where it is rst parbaked, then stuffed with cheese and llings, then nished
to make it more of a stuffed bread.
Calzone 500°F [260°C], 15 minutes
The simplest way to describe this pizzeria staple is as a stuffed pizza. Pizza dough is
stretched to an oval or circle and lled with cheese, typically ricotta and mozzarella,
and often a mixture of vegetables and meats. It is cooked directly on the pizza stone
to ensure a crispy exterior and fast cooking.
Frozen 450°F [232°C], 15 to 20 minutes
Cook frozen pizza directly on preheated stone. Keep in mind that thicker crusts will
require more time while thinner crust and personal pizzas will take less time. For best
results, turn pizzas with peel halfway through cooking time.
Gluten free 500°F [260°C], 10 to 15 minutes
Gluten-free crusts require special attention. Since the doughs are typically stickier,
they are best cooked in the baking pan as opposed to directly on the pizza stone.
They may need to be parbaked before topping to ensure that they are fully cooked
through and can withstand the weight and moisture of toppings.
Our cooking recommendations are specically for our gluten-free dough recipe.
Gluten-free dough may be used for any pizza recipe.
Cauliflower 500°F [260°C], 4 to 5 minutes
Cauliower crusts require special attention similar to that of gluten-free doughs.
They need to be baked in the baking pan, if preparing fresh, and require the pan
to be well oiled. The crust must be parbaked prior to topping.
MAKING THE PERFECT PIZZA
Pizza making takes practice–here are some key steps for success.
All about flour and dough:
• For dough making, we give recipes that use three methods: by hand, by food
processor, or by stand mixer. You can prepare our dough recipes using any
of the three methods. See page 8 for instructions.
• Bread our or 00 our is recommended for most pizza dough styles.
• Extra our is essential when working with the dough and shaping pies. It prevents
dough from sticking to your hands, the work surface, and—most important—
the pizza peel.
• Excess our will burn on the pizza stone, so use only what is necessary to keep
the dough from sticking when using the pizza peel to slide pizzas into the oven.
• In most cases, our pizza dough recipes produce doughs that are on the sticky/tacky
side, quite a bit different than other types of bread doughs. This tacky consistency
is what makes for the signature chewy and avourful pizzas that bubble up while
baking. Keep hands and surface lightly oured and be sure to work quickly when
using these doughs to make it easier to handle.
• Remove pizza dough from the refrigerator at least 1 hour and up to 3 hours before
using, as dough is easier to work with at room temperature. Always keep dough
covered as it rests.

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• Use floured hands when handling pizza dough. Keeping hands oured will prevent
the dough from sticking to your hands and also prevent the addition of too much
our to the dough when it's being shaped. Excess our can always be brushed off
before topping.
• If dough is not spreading or stretching to the desired shape, it needs time to rest.
Cover and allow it to rest for about 10 to 15 minutes and try to stretch again.
Don’t force a tough dough or it is likely to tear and not achieve the shape or size
that is desired.
HOW TO PREPARE AND SHAPE PIZZAS
To prepare pizza that bakes directly on the stone:
1. Once dough has sufciently rested, lightly our work surface and place dough ball
in center. We recommend 8 to 10 ounces of dough for pizza making. 16 ounces of
dough is the maximum recommended amount per individual pizza.
2. Press dough ball to atten into a disc.
3. Continue to shape to larger circle, ipping dough at least once to prevent sticking
(add additional our as necessary) while stretching and shaping dough evenly,
from the center outward.
4. Once stretched to desired size, lightly our the pizza peel.
5. Place dough onto peel. Be sure that the peel is cool before adding shaped, fresh
dough. Be sure the size of the dough is not larger than the peel. It is important to
trim any dough that hangs over the peel.
6. Working quickly, top with sauce and desired toppings. With toppings, keep in mind
that a little goes a long way. Adding too much sauce or cheese will weigh down
the dough and make it difcult to slide off the pizza peel.
7. Conrm dough can move on peel by shaking slightly. Should any area be stuck,
gently lift and sprinkle the peel lightly with additional our.
8. Open oven door and put peel into oven. Slide the pizza onto the stone with
a quick yet condent forward and then backwards motion.
9. When the pizza is done, slide the peel under the pizza. Gently lift and remove from
the oven, then slide the pizza onto a cutting board. Let the pizza cool slightly
before slicing and serving. Allow peel to cool before assembling the next pizza.
To prepare a thin and crispy pizza:
1. Follow steps 1 to 3 in preparing pizza that bakes directly on the stone. (page 7)
2. Place stretched dough on a oured work surface. Using a rolling pin, roll dough out
to a thin 12-inch (30 cm) circle or rectangle.
3. Lightly our the pizza peel and carefully move the rolled dough onto the peel.
Working quickly, top the dough as desired.
4. Conrm dough can move on peel by shaking slightly. Should any area be stuck,
gently lift and sprinkle the peel lightly with additional our.

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5. Open oven door. Put peel into oven and slide the pizza onto the stone with a quick
yet condent forward and then backwards motion.
6. When the pizza is done, slide the peel under the pizza. Gently lift and remove from
the oven, then slide the pizza onto a cutting board. Let the pizza cool slightly before
slicing and serving.
Preparing a pan style pizza:
1. Coat the interior of the pizza pan with 3 to 4 tablespoons (6 to 10 cm) of olive oil,
depending on the style being prepared.
2. Transfer the dough to the oiled pan and turn the dough over a few times so that
it is fully coated with the olive oil.
3. Press the dough gently using your ngertips, spreading it towards the 4 sides of the
pan (do not force it; it will eventually spread).
4. Cover the pan and allow to rest for 20 minutes. After resting, uncover and repeat the
process, focusing on the spreading of the dough to the edges of the pan.
Cover and repeat this process until the dough lls the pan. This process can take up
to 3 rounds (60 minutes total).
5. Once the dough lls the pan, then add desired toppings, depending on the style
of pan pizza being prepared.
6. Cover loosely with plastic wrap and let rise while oven preheats.
7. Once oven is preheated, place pan in oven directly on the pizza stone.
8. When the pizza is done, remove from the oven, then slide the pizza from the pan
onto a cutting board before slicing and serving.
PIZZA DOUGH MAKING TIPS
Dough Making Tips:
Yeasted pizza dough can be prepared a number of different ways. Regardless of the method
you choose, follow the specic recipe for proong instructions once the dough is made.
For all methods: If using instant yeast, the yeast can be added with the dry ingredients.
Active dry yeast should be proofed rst with liquid ingredients at appropriate proong
temperature (105°-110°F [40°-43°C]).
Patience is key for a good dough--the longer it can slow proof and rest in the refrigerator
the longer the avors have to develop (up to 72 hours for best results).
By hand:
1. Have all ingredients and tools ready. The best tools for making dough by hand are a
large, wide, shallow bowl for mixing, small bowl of all-purpose or bread our to dust
hands and work surface, and a measuring cup of water. A plastic dough/bowl
scraper is useful, but not necessary.
2. Put dry ingredients in the mixing bowl and the water/liquid in a measuring cup.
First mix the dry ingredients together either with a whisk or with the bowl scraper.
3. Add the minimum amount of water (if there is a range given) and start to mix. If using
your hands, generously coat them with our. Once the dough comes together you
can completely mix and knead it in the bowl, or transfer to a clean work surface that
has then been dusted with our.
4. Knead the dough on the work surface, until it springs back to the touch. Try not to
add too much additional our if it is sticking, rather just keep kneading (adding more
to your hands is OK if the dough is indeed sticking to your hands). Eventually it will
come together.
5. A good method is to pull part of the dough toward you and then fold it over itself;
turn the dough 45 degrees and then repeat, repeat, repeat, until the dough is nicely
springy.
Food processor:
The food processor is the tool to use to make dough quickly and easily. Since the dough
is kneading at a higher speed, and therefore warming the dough up more than if
prepared by hand or in the stand mixer, the perfect dough ball comes together in
seconds as opposed to minutes like in the other methods.
1. Put the dry ingredients into the work bowl tted with metal blade or dough blade.
2. Process on a low or dough speed if available. With machine running, slowly add the
water/liquid through the feed tube only as fast as the dry ingredients can absorb it. If
the dough seems too sticky or wet, then add additional our 1 teaspoon (5 ml)
at a time. Once the dough forms a ball, only knead it for an additional 45 to
60 seconds.
3. You can then turn it out onto a clean surface that has been lightly dusted with our
to knead a few times by hand to be sure it is a smooth ball and springs back to the
touch when lightly pressed.
Stand mixer:
The stand mixer is a favorite tool of many for preparing pizza dough. It is easier to
prepare larger batches than in the food processor, and it is mostly a hands-off method
for those that don’t want to get their hands too messy.
1. Fit stand mixer with dough hook. Add the liquid ingredients to the mixing bowl.
2. Add in the dry ingredients (that have been premixed in a separate bowl). Follow
recipe whether dry ingredients are added all at once or gradually.
3. Mix dough on the lowest speed.

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4. Once dough ball is formed, continue to knead on low speed for 10 minutes.
Topping tips:
When preparing fresh pizzas, don't use too much sauce or overload the toppings.
Adding too much sauce will make the dough gummy after being cooked and can
make it more difcult to remove from the peel when sliding into the oven. New York
style pies call for a chewy and saucy marriage between the dough and cheese so
that is one exception to the rule. Just be sure the peel has enough our to allow
the pizza to slide onto the stone.
For Neapolitan and New Haven-style pizzas, we recommend about 3 tablespoons
(45 ml) of pizza sauce if making a red pie. For New York and thin and crispy styles,
a bit more sauce is typical. If an extra saucy pie is desired, it is best to parbake the crust
to get a crispy bottom, then top with the desired sauce and toppings.
It is best to precook most pizza toppings. Raw ingredients have more moisture and that
moisture can seep into your cooking pizza and produce an unpleasantly soggy dough.
Also, because the pizza takes little time to cook, certain toppings may not nish if they
are not precooked.
Leftover dough suggestions:
Freezing dough saves time for the next pizza night. Prepare desired dough and allow
to rise for the full amount of time directed in the recipe (prior to shaping). Divide dough
into individual portions (either individual pizzas, 8 to 10 ounces (227 to 283 g) each, or
for pan pizzas enough to ll the full pan). Wrap well in plastic and place in the freezer.
Doughs can be frozen up to 2 months.
To defrost, remove dough from the plastic and place in a bowl or on a pan and cover.
Place in refrigerator overnight. Bring to room temperature for 1 to 3 hours prior to
using and follow desired pizza style to prepare.
Garlic knots: Brush the pizza pan with 1 tablespoon (15 ml) olive oil. Divide 1 pound
(454 g) of pizza dough into equal pieces. Roll each into a rope and tie into a knot. Melt
4 tablespoons (60 ml) of butter with nely chopped garlic (about 4 cloves). Dip each
knot into the melted garlic butter and place evenly into deep dish pizza pan. Cover with
plastic and allow to rise for 30 minutes. Bake at 450°F (230°C) until golden, about
15 minutes. Rotate pan halfway through baking time for the most even results.
Cinnamon sugar twists: Prepare the dough the same as above. Brush each knot
with melted butter and then sprinkle liberally with cinnamon sugar. Bake at 450°F
(230°C) until golden, about 15 minutes. Rotate pan halfway through baking time for the
most even results.
Reheat: Reheat leftover pizza at 350°F (180°C) for 5 minutes.
SUBJECT QUESTION ANSWER/SOLUTION
Power Why won’t my unit turn
on?
Make sure your unit is plugged into a functional outlet.
Call Consumer Service at 1-800-472-7606.
Cooking
Why is my dough
sticking to the peel?
When shaping dough, be sure to have extra our on hand. Lightly dust hands and work surface when shaping. Lightly dust
peel, once pizza is topped, be sure it can move on the peel before attempting to slide into oven. Should any spot be stuck,
lightly dust underneath with our so that pizza moves on the peel. Go sparingly on sauce and toppings, too much of these
can cause dough to stick to the peel. Make sure peel is completely cool before placing shaped, fresh dough.
Why is smoke coming
out of the oven? A small amount of smoke is normal and due to the high temperatures. To reduce smoke, try using less our on the pizza peel.
Food re in the oven
Small food res in the oven are possible in some scenarios, such as when using excessive amounts of our or oil. If this
happens, ensure the oven door is closed. If the re does not self-extinguish within 10 seconds, turn the oven off and unplug
until the re is out.
TROUBLESHOOTING

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CLEANING & CARE
• Before cleaning any part of the oven or removing internal accessories,
be sure the exterior and interior of the oven are completely cooled.
• Always unplug the oven from the electrical outlet before cleaning.
• Do not use abrasive cleaners, as they will damage the nish. Simply wipe the
exterior with a clean, damp cloth and dry thoroughly. Apply the cleansing agent
to a cloth, not directly onto the oven, before cleaning.
• To clean interior walls, use a damp cloth and a mild liquid soap solution or a spray
solution on a sponge. Remove any residue with a clean, damp rag. Never use harsh
abrasives or corrosive products. These could damage the oven surface. Never use
products such as steel wool pads on the interior of the oven.
Cleaning the accessories:
• Deep dish pan, oven rack, pizza peel, and crumb tray: hand-wash in hot, sudsy
water, using a nylon scouring pad or nylon brush, and thoroughly rinse. These
items are NOT dishwasher safe.
• Pizza peel: Carefully unscrew the handle and set aside for cleaning. Wash the metal
part of the peel in warm sudsy water. When the peel is dry, screw the handle back
in place, making sure it's securely tightened.
• Pizza stone: To maintain the longevity of your pizza stone, we recommend routine
cleaning. Make sure the stone is completely cool before handling. Use a spatula or
food scraper to remove any stuck on food debris. Store the pizza stone in the oven
when not in use.
IMPORTANT: Never submerge the pizza stone into water. This can permanently
damage or crack the pizza stone. Do not use any soap or detergent on the stone.
• To remove crumbs, slide out the internal crumb tray and discard crumbs. Wipe
clean and replace. To remove any stuck-on food, soak the tray in hot, sudsy
water or use nonabrasive cleaners.
• Any other servicing should be performed by an authorized service representative.

WARRANTY
LIMITED 3-YEAR WARRANTY
We warrant that this Cuisinart product will be free of defects in materials or workman-
ship under normal home use for 3-year from the date of original purchase. This war-
ranty 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, Unit #1, Woodbridge, ON. L4H 0L2
Email:
[e-mail]
Model:
CPZ-120C
To facilitate the speed and accuracy of your return, please enclose:
• $10.00 for shipping and handling of the product (cheque or money order)
• Return address and phone number
• Description of the product defect
• Product date code*/copy of original proof of purchase
• Any other information pertinent to the product’s return
* Product date code can be found on the underside of the base of the product.
The product date code is a 4 (WWYY) digit number. Example, 0123 means
week 01 of 2023.
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.
IB-17963-CAN
©2023 Cuisinart Canada
100 Conair Parkway, Unit #1, Woodbridge, ON L4H 0L2
Printed in China
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