Cuisinart Compact Digital Toaster Oven Broiler TOB-100 Installation and operation manual

RECIPE BOOKLET
Instruction
Booklet
Reverse Side
Compact Digital Toaster Oven Broiler TOB-100

2
CONTENTS
BREAKFAST
Buttermilk Crumb Cake ........................................... 2
French Toast Strata .............................................. 3
APPETIZERS
Potato Skins.................................................... 4
Quick Cheese Nachos . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Roasted Vegetable Quesadilla ...................................... 5
Buffalo-Style Chicken Wings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Five-Spice Chicken Wings ......................................... 6
SIDE DISHES
Twice Baked Potatoes ............................................ 6
Buttery Dinner Rolls .............................................. 7
Middle-Eastern Stuffed Acorn Squash ............................... 8
Old-Fashioned Macaroni and Cheese ................................ 9
ENTRÉES
Sole with Lemon and Capers...................................... 10
Baked Pork Chops with Hot Cherry Peppers ......................... 10
Chicken Parmesan .............................................. 11
SANDWICH
Open-Faced Reuben ............................................ 11
California Sandwich ............................................. 12
Hummus and Vegetable Sandwich ................................. 12
Pizza Bagels................................................... 13
DESSERTS
Bittersweet Espresso Brownies .................................... 13
Fall Fruit Cobbler ............................................... 14
All of our recipes have been tested in our kitchen and specially developed
to work in the Cuisinart®Digital Compact™Toaster Oven Broiler. These
mouth-watering recipes are just a sampling of what the Cuisinart®Digital
Compact™Toaster Oven Broiler can do.
RECIPES
Buttermilk Crumb Cake
Buttery, sweet and tender – pair with a cup of coffee
for a delicious start to the day.
Makes one 9-inch cake (10 to 12 servings)
nonstick cooking spray
Crumb Topping:
½ cup unbleached, all-purpose flour
¼ cup packed light brown sugar
¼ cup granulated sugar
1 teaspoon ground cinnamon
pinch kosher salt
½ teaspoon pure vanilla extract
4 tablespoons (½ stick) unsalted butter, cold and cubed
Cake:
1
1
⁄
3
cups unbleached, all-purpose flour
¾ teaspoon baking soda
¼ teaspoon kosher salt
1
⁄
3
cup unsalted butter, cut into 5 pieces
½ cup + 3 tablespoons granulated sugar
1 large egg, room temperature
½ teaspoon vanilla extract
1
⁄
3
cup buttermilk*
1. Preheat the Toaster Oven on Bake to 350°F with the rack in position A.
Lightly coat a 9-inch square or round baking pan with non-stick cooking
spray. Reserve.

3
2. Combine the Crumb Topping ingredients in the work bowl of a food
processor fitted with the metal chopping blade. Pulse 3 to 4 times, until
the mixture is just combined. Reserve. (Alternatively, this topping can be
made by hand. Whisk the dry ingredients together, and then add the vanilla
and cubed butter. Mix together with hands, or a pastry blender, until large
crumbs form.)
3. In a small bowl, mix together the flour, baking soda, and salt. Reserve.
4. Place the butter and sugar in a medium bowl and mix with a hand mixer until
light and fluffy, about 1 minute. Add the egg and vanilla and beat until fully
combined. Add the reserved dry ingredients, 1⁄3at a time, and the buttermilk,
1⁄3at time, alternating between the two starting with the buttermilk and
ending with the dry ingredients. Pour the batter into the prepared pan. Cover
evenly with the reserved crumb topping.
5. Bake in preheated oven for 20 minutes, or until a cake tester inserted into
the cake comes out clean.
Nutritional information per serving (based on 12 servings):
Calories 212 (38% from fat) • carb. 30g • pro. 3g • fat 9g • sat. fat 6g
• chol. 39mg • sod. 129mg • calc. 13mg • fiber 0g
French Toast Strata
Give your family a new twist on French toast this weekend.
To save time, prepare the night before and bake in the morning.
Makes 8 servings
nonstick cooking spray
4 large eggs
2 cups whole milk
1 cup heavy cream
1 tablespoon pure vanilla extract
1
⁄
3
cup maple syrup
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
¼ teaspoon sea or kosher salt
1 loaf (1 pound) challah bread, cut into ½-inch x 9-inch strips
2 tablespoons packed light brown sugar, divided
2 tablespoons unsalted butter, cut into ½-inch pieces
1. Lightly coat a 9-inch square pan with nonstick cooking spray.
2. Put the eggs, milk, cream, vanilla, syrup, spices and salt into a medium
mixing bowl. Whisk until completely combined.
3. 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, laying the strips in the
opposite direction of the first layer. 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.
4. Remove the strata from the refrigerator and bring to room temperature.
Preheat the Toaster Oven set to Bake at 350°F with the rack in position A.
Dot the top of the strata with the butter and loosely cover with aluminum
foil. Bake for about 15 minutes; remove foil and bake for an additional 10
minutes, or until the internal temperature of the strata reaches 160°F.
5. 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

4
Potato Skins
Don't let the potato flesh go to waste. It can be made into
a delicious breakfast side dish the next morning. Just cook with some oil,
salt and pepper in a hot skillet, and then top with chopped bacon
or sautéed vegetables. Perfect with any type of eggs.
Makes 4 servings
4 russet potatoes, cleaned well
2 tablespoons melted unsalted butter, kept warm
sea or kosher salt, to taste
freshly ground black pepper, to taste
1 cup shredded Cheddar
4 slices bacon, cooked and crumbled
sour cream, to taste
2 tablespoons chopped chives
1. Preheat the Toaster Oven set to Bake at 350°F with the rack in position A.
2. Prick the potatoes with the tines of a fork on all sides. Place the potatoes
directly on the rack and bake until potatoes are fork-tender, about 60
minutes.
3. Remove potatoes and let rest until cool enough to handle. Increase oven
temperature to 425°F.
4. Halve potatoes lengthwise and scoop out flesh, leaving a ¼-inch shell.
5. Brush both sides of the potato halves with the melted butter and season
with salt and pepper. Arrange the halves on the foil-lined baking pan.
6. Evenly distribute the cheese on top of each half, and then top with the
bacon.
7. Bake skins for 5 minutes or until cheese is melted.
8. Remove and with a sharp knife halve each skin to make a total of 16
wedges. Top with the sour cream and chopped chives. Serve immediately.
Nutritional information per serving:
Calories 491 (34% from fat) • carb. 65g • pro. 17g • fat 18g • sat. fat 11g
• chol. 55mg • sod. 300mg • calc. 284mg • fiber 8g
Quick Cheese Nachos
The great thing about this recipe is that you can make it as extravagant or
simple as you want – add some guacamole or salsa, gourmet cheeses, or keep
it as is for a casual appetizer. Either way it is sure to keep the family satisfied.
Makes 4 servings
40 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)
2
⁄
3
cup refried beans (about ½ of a 15.5-ounce can)
1 small to medium tomato, chopped
1 jalapeño, halved, seeded and thinly sliced
1 to 2 scallions, thinly sliced (white and green parts)
½ cup sliced black olives (these can be purchased pre-sliced
in a 2.25-ounce can. Be sure to drain them first.)
1 to 1¼ cups shredded Cheddar (about 4 to 5 ounces)
1. Preheat the Toaster Oven set to Broil at 500°F with the rack in position B.
2. Line the baking pan with aluminum foil. Evenly distribute the chips on top of
the prepared baking pan. Distribute the remaining ingredients over the chips,
as evenly as possible, in the order listed.
3. Bake for about 5 to 6 minutes, or until the cheese is fully melted. Serve
immediately with salsa, sour cream, guacamole and lime wedges.
Nutritional information per serving:
Calories 262 (52% from fat) • carb. 23g • pro. 9g • fat 16g • sat. fat 5g
• chol. 22mg • sod. 523mg • calc. 207mg • fiber 3g

5
Roasted Vegetable Quesadilla
For a less traditional twist swap out the Monterey Jack for goat cheese.
Makes 4 servings
½ small zucchini, cut into ½-inch pieces
½ bell pepper (red, yellow or orange is preferable), cut into ½-inch
pieces
½ jalapeño pepper, seeded and finely chopped
½ small onion, sliced
1 garlic clove, smashed
1 teaspoon olive oil, plus ½ tablespoon for brushing
¼ teaspoon sea or kosher salt
¼ teaspoon freshly ground black pepper
1 tablespoon chopped cilantro
½ teaspoon fresh lime juice
2 10-inch flour tortillas
2 ounces Monterey Jack, shredded
1. Preheat the Toaster Oven set to Bake at 450°F with rack in position A. Line
baking pan with aluminum foil.
2. Toss the zucchini, bell and jalapeño peppers, onion and garlic with 1
teaspoon of the olive oil, salt and pepper in a medium mixing bowl. Put
vegetables on the prepared baking pan. Bake until vegetables are softened
and browned, about 10 to 15 minutes. Return vegetables to mixing bowl and
toss with the cilantro and lime juice. Reduce oven temperature to 350°F.
3. Assemble quesadilla: Put one tortilla on the foil-lined baking pan. Evenly
distribute the vegetables on top and then add the cheese. Top with the other
tortilla and brush it with the remaining oil.
4. Bake quesadilla at 350°F for about 8 minutes, until top is golden and cheese
inside is melted.
5. Cut quesadilla in half and serve with salsa, guacamole, and/or sour cream.
Nutritional information per serving:
Calories 194 (45% from fat) • carb. 20g • pro. 6g • fat 10g • sat. fat 3g
• chol. 13mg • sod. 457mg • calc. 153mg • fiber 2g
Buffalo-Style Chicken Wings
This bar-menu staple still gets crisp despite being baked instead
of the traditional deep-fry.They have a kick, but if you like them really
spicy feel free to increase the amount of cayenne.
Makes about 12 wings, 2 to 4 servings
1 pound chicken wings, tips removed, drumettes and flats separated
1 teaspoon sea or kosher salt, divided
½ teaspoon freshly ground black pepper, divided
1 tablespoon vegetable oil
2 tablespoons unsalted butter
¼ teaspoon cayenne pepper
¼ cup hot sauce (such as Frank’s Red Hot)
1. Preheat the Toaster Oven set to Bake at 425°F with rack in position A. Line
the baking tray with aluminum foil.
2. In a bowl, toss the wings, ¾ teaspoon of the salt, ¼ teaspoon of the pepper,
and the vegetable oil. Arrange the wings in a single layer on the prepared
pan and bake for 25 minutes.
3. When finished baking, remove the pan and carefully adjust the rack to
position C. Switch to Broil and return wings for another 2 to 3 minutes to
crisp the skin.
4. While the wings are cooking, melt the butter in a small saucepan over low
heat. Whisk in the remaining salt and pepper, cayenne and hot sauce. Keep
warm over low heat.
5. Put wings in a medium-size bowl, cover with sauce and toss well to coat.
Serve immediately.

6
Nutritional information per wing:
Calories 65 (57% from fat) • carb. 0g • pro. 6g • fat 4g • sat. fat 2g
• chol. 22mg • sod. 295mg • calc. 4mg • fiber 0g
Five-Spice Chicken Wings
Seasoned with the classic Chinese spice blend, these wings are wonderfully
aromatic and flavorful too.
Makes about 12 wings, 2 to 4 servings
1 pound chicken wings, tips removed, drumettes and flats separated
1½ tablespoons vegetable oil
1 teaspoon sea or kosher salt
2½ tablespoons five-spice powder, store-bought or homemade
2 tablespoons sliced scallions, for serving
1. Preheat the Toaster Oven set to Bake at 425°F with rack in position A.
Line the baking tray with aluminum foil.
2. In a bowl, toss the wings with the vegetable oil. Evenly sprinkle wings with
the salt and spice powder, rubbing the spices into the chicken wings by
hand to thoroughly and evenly coat. Cover and marinate in refrigerator
for up to 3 hours.
3. Arrange the wings in a single layer on the prepared pan and bake
for 25 minutes.
4. Garnish with scallions and serve immediately.
Nutritional information per wing:
Calories 53 (40% from fat) • carb. 1g • pro. 7g • fat 2g • sat. fat 1g
• chol. 17mg • sod. 25mg • calc. 4mg • fiber 0g
Twice Baked Potatoes
Here we give you the groundwork for the classic twice baked potato, but
don't stop here. They can be topped with just about anything from shredded
Cheddar and chopped broccoli to salsa and sliced avocado.
Makes 2 servings
2 russet potatoes (10 to 12 ounces each)
1 teaspoon extra virgin olive oil, divided
1
⁄
3
cup low-fat milk
2 tablespoons unsalted butter, plus 1 teaspoon for finishing
¼ cup sour cream
¼ teaspoon sea or kosher salt
¼ teaspoon freshly ground black pepper
2 tablespoons chopped fresh chives
1. Preheat the Toaster Oven set to Bake at 400°F with the rack in position A.
2. Rub each potato with ½ teaspoon 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 40 to 45
minutes. Remove and let cool slightly. Reduce oven temperature to 350°F.
3. When potatoes are cool enough to handle, slice off the top ¼ of each potato
and scoop out the cooked flesh, leaving a ¼-inch thick potato shell. Reserve
cooked potato and skin shells.*
4. Put cooked potato into a medium bowl. Add milk and 1 tablespoon 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 potato mixture. (Potatoes may be
prepared a day ahead to this point – cover and refrigerate. Bring to room
temperature before baking.)
5. Line the baking tray with foil and arrange potatoes on it. Bake for 30 to 35
minutes, until potatoes are hot and golden on the tops.
*The top ¼ of the potatoes can either be discarded, or made in to potato skins
such as those on page 5.
Nutritional information per serving (1 potato):
Calories 422 (42% from fat) • carb. 53g • pro. 9g • fat 19g • sat. fat 11g
• chol. 54mg • sod. 347mg • calc. 116mg • fiber 6g

7
Buttery Dinner Rolls
The perfect complement to any dinner. After your first bite, you will never go
back to store-bought rolls again.
Makes 12 rolls
½ cup whole milk
3 tablespoons water
3 tablespoons granulated sugar
1¾ teaspoons active dry yeast
1 large egg, lightly beaten
3 cups bread flour, plus more as needed
6 tablespoons unsalted butter, cut into 6 pieces
¾ teaspoon sea or kosher salt
1. Put the milk and water in a small saucepan set over medium heat.* Bring to
105°–110°F. Remove from heat and add the sugar and yeast. Stir to dissolve
and let sit until foamy, about 5 minutes. Add beaten egg; stir to combine.
Transfer to a large measuring cup to make it easier to add to the food
processor.
2. Insert the dough blade into the food processor. Add the flour, butter and salt
and process on the dough speed until combined, about 15 to 20 seconds.
With the machine running on the dough speed, slowly pour the yeast mixture
through the feed tube, adding only as fast as the flour absorbs it (you may
not need all of the liquid mixture). After the dough forms a ball, process for
45 seconds to knead. Dough should be smooth and elastic. If dough is too
wet, sprinkle a tablespoon of additional bread flour over the dough and pulse
to combine, adding more flour, 1 teaspoon at a time, until a tender dough is
achieved.
3. Put the dough in a lightly floured plastic food storage bag with the air
squeezed out, or in a bowl covered with plastic wrap. Let rise in a draft-free
warm place until it has doubled in size, about 45 to 60 minutes.
4. Lightly butter an 8 or 9-inch round baking pan. Divide the dough into 12
equal pieces, about 2¼ ounces each. Roll into smooth rounds and arrange in
the prepared pan. Cover with plastic wrap and let rise until about doubled in
size, about 30 to 40 minutes.
5. Preheat the Toaster Oven set to Bake at 350°F with rack in position A.
6. Bake the rolls until golden brown, about 25 to 30 minutes. Remove from pan
and let cool on a rack for about 10 minutes before serving.
*For a polished finish, melt 1 tablespoon of butter with 1 tablespoon of milk and
brush the rolls just before baking.
Nutritional information per roll:
Calories 144 (28% from fat) • carb. 7g • pro. 4g • fat 2g • sat. fat 1g
• chol. 22mg • sod. 157mg • calc. 17mg • fiber 1g

8
Middle-Eastern Stuffed Acorn Squash
Not only are the flavors rich and delicious, but the different textures of the
couscous filling make this a standout at any dinner table. They make for a
beautiful presentation as well.
Makes 2 servings
1 small acorn squash (about 1¾ pounds),
halved widthwise and seeded (cutting along the ridges
of the squash ensures perfectly even halves)
1½ tablespoons olive oil, divided
¼ teaspoon sea or kosher salt, divided
2 pinches freshly ground black pepper, divided
1 small shallot, finely chopped
½ cup Israeli (or pearl) couscous
¼ teaspoon ground cumin
¼ teaspoon ground cinnamon
1 cup chicken broth plus 2 tablespoons, low sodium
¼ cup chopped dried apricots (about 4 to 5 apricots)
2 tablespoons toasted pistachios
1. Preheat the Toaster Oven set to Bake at 350°F with the rack in position A.
2. Line the baking tray with foil and put the squash, cut side up, on top. Brush
the inside of each squash with ½ tablespoon of the olive oil and sprinkle with
a pinch each of the salt and pepper. Bake until the flesh of the squash is just
fork-tender, about 25 to 30 minutes. Remove and reserve.
3. While squash is baking, make the couscous filling: Put remaining olive oil in
a sauté pan set over medium/medium-low heat. Once hot, add the shallot
with a pinch each of the salt and pepper. Sauté until softened. Add the
couscous, cumin, cinnamon and remaining salt and pepper. Sauté for about
1 minute to toast couscous. After 1 minute, add the broth. Bring to a strong
simmer and cook partially covered for a few minutes, stirring occasionally.
Cook until liquid is almost completely absorbed by the couscous. Remove
pan from heat, add apricots and pistachios and mix to combine. Cover and
set aside until squash is baked.
4. When squash is tender, evenly divide the couscous mixture between the two
halves. Return to the oven and bake until just golden on top, about 10 to 12
minutes.
5. Serve immediately.
Nutritional information per serving:
Calories 423 (24% from fat) • carb. 74g • pro. 10g • fat 12g • sat. fat 2g
• chol. 0mg • sod. 721mg • calc.109mg • fiber 8g

9
Old-Fashioned Macaroni and Cheese
Extra-creamy, this will become a family favorite.
Makes 8 servings
non-stick cooking spray
½ pound elbow macaroni
1 teaspoon olive oil
¼ cup unsalted butter (4 tablespoons)
3 tablespoons unbleached, all-purpose flour
3 cups whole milk
2 cups (about 6 ounces) shredded cheese
(we use a variety of Cheddar, Gruyère and Monterey
Jack for ultimate creaminess and flavor)
¾ teaspoon sea or kosher salt
dash hot sauce
1½ cups prepared white-bread croutons
1. Lightly coat a 9-inch square or round baking pan with cooking spray;
reserve.
2. Cook macaroni according to the package instructions. Drain pasta and rinse
under cold water. Toss with a small amount of oil to prevent sticking; reserve.
3. Place a medium saucepan over medium heat and add the butter. Once
melted, stir in the flour until smooth. Continue to cook, constantly stirring,
for about 2 minutes to cook the flour. While whisking, slowly add the milk to
the butter/flour mixture. Raise the heat slightly to bring the mixture to a boil,
while stirring. Once the mixture reaches a boil, reduce the heat to maintain a
simmer, stirring so a film does not form on the bottom of the pot. Cook until
the mixture becomes very thick, about 30 to 45 minutes. Once thickened,
stir in the shredded cheeses until sauce is smooth. Add the salt, hot sauce
and then the macaroni, stirring to combine. Finally, stir in 1 cup of the
croutons, and remove from heat.
4. Preheat the Toaster Oven set to Bake at 350°F with the rack in position A.
5. Pour the macaroni and cheese into the prepared pan. Scatter the remaining
½ cup of croutons on the top and loosely cover with aluminum foil. Bake for
30 minutes. Carefully remove the foil and switch the oven to Broil and cook
for an additional 5 minutes to brown the top.
Nutritional information per serving:
Calories 319 (44% from fat) • carb. 32g • pro. 12g • fat 15g • sat. fat 10g
• chol. 43mg • sod. 429mg • calc. 260mg • fiber 1g

10
Sole with Lemon and Capers
A quick and impressive light meal – all made in your toaster oven.
Makes 2 servings
½ pound fillet of lemon sole (or other similar white fish)
1 tablespoon extra virgin olive oil
juice of ½ of a medium lemon (about 1 to 1½ tablespoons)
½ teaspoon grated lemon zest
¼ teaspoon sea or kosher salt
pinch freshly ground black pepper
2 garlic cloves, smashed
½ cup halved grape tomatoes
2 tablespoons drained capers
chopped parsley, for garnish
1. Preheat the Toaster Oven set to Bake at 400°F with the rack in position C.
Line baking tray with aluminum foil.
2. Rinse and pat the fish dry. Drizzle with the olive oil, lemon juice, zest, salt
and pepper.
3. Place the seasoned fish on the baking pan, and then scatter the garlic,
tomatoes and capers around it.
4. Bake until the fish is just cooked through, about 8 to 10 minutes, depending
on the thickness of the fish. (Fish will be opaque and flake easily with fork.)
5. Remove, garnish with parsleyand serve immediately.
Nutritional information per serving:
Calories 156 (53% from fat) • carb. 4g • pro. 15g • fat 9g • sat. fat 2g
• chol. 31mg • sod. 735mg • calc. 38mg • fiber 1g
Baked Pork Chops with Hot Cherry Peppers
If spicy is not your thing, buy sweet cherry peppers instead of the hot variety.
You will still have that great vinegar tang, without the heat.
Makes 2 servings
2 pork chops (each 1½-inches thick)
1 tablespoon vegetable oil
1 teaspoon sea or kosher salt
1 teaspoon freshly ground black pepper
3 ounces hot cherry peppers (about 2 to 4 peppers), halved
2 to 3 garlic cloves, smashed
1 small onion, cut into ½-inch pieces
1. Preheat the Toaster Oven set to Bake at 375°F with the rack in position B.
Line the baking tray with foil.
2. Pat chops dry with paper towels. Rub chops evenly with the oil, salt and
pepper. Lay the chops on the lined tray; surround with the cherry peppers,
garlic and onion.
3. Bake for 20 to 25 minutes or until internal temperature is 145°F.
Nutritional information per serving:
Calories 292 (42% from fat) • carb. 8g • pro. 35g • fat 14g • sat. fat 3g
• chol. 76mg • sod. 1146mg • calc. 35mg • fiber 3g