Curtis Stone CSCOR0020 User manual

DUAL ELEMENT CONVECTION OVEN WITH ROTISSERIE
CSCOR0020
INSTRUCTION MANUAL
If you have any problems with this unit, please contact our customer service department at [phone].
Please read operating instructions before using this product.
Please keep original box and packaging materials in the event that service is required.
Please visit www.cshousewares.com for more information.
CONTACTXXVI.
Printed In ChinaMODEL: CSCOR0020IS APPLIANCES, INC. Toll Free [phone]
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IMPORTANT SAFEGUARDS
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Read all instructions.
The exterior of the oven will become very hot during use. Do not touch hot surfaces. Use handles or knobs. Do not place
anything on top of the oven.
To protect against electric shock, do not immerse cord, plug, or any parts of the oven in water or other liquids.
Close supervision is necessary when any appliance is used by or near children. This appliance is not recommended for use
by children.
Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts, and before
cleaning.
Do not operate appliance with damaged cord or plug or after the appliance malfunctions, or has been damaged in any
manner. Return appliance to the nearest Authorized Service Center for examination, repair, or adjustment.
The use of accessory attachments not recommended by the appliance manufacturer may cause hazard or injury.
Do not use outdoors.
Do not let the cord hang over the edge of table or counter, or touch hot surfaces, including the stove.
Do not place on or near a hot gas or electric burner or in a heated oven.
Extreme caution must be used when moving an appliance containing hot oil or other hot liquids.
Press the POWER button, to turn the oven off, then remove the plug. Always hold the plug, never pull the cord.
Do not use appliance for other than intended use.
Oversized foods or metal utensils must not be inserted into oven, as they may create a fire or risk of electric shock.
A fire may occur if the oven is covered, touching, or near flammable material, including curtains, draperies, walls, and the
like, when in operation. Do not store any item on top of the oven when in operation.
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SAVE THESE INSTRUCTIONS
HOUSEHOLD USE ONLY
When using electrical appliances, these basic safety precautions should always be followed, including the following:
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Do not clean with metal scouring pads. Pieces can break off the pad and touch electrical parts, creating a risk of electric
shock.
Extreme caution should be used when using containers other than metal or glass.
Do not store any materials, other than manufacturers recommended accessories, in this oven when not in use.
Do not place any of the following materials in the oven: cardboard, plastic, paper, or anything similar.
Do not cover Crumb Tray or any part of the oven with metal foil. This will cause overheating of the oven.
Use extreme caution when removing trays or disposing of hot grease or other hot liquids.
When operating the oven, leave at least four inches of space on all sides of the oven to allow for adequate air circulation.
Always wear protective, insulated oven mitts when inserting or removing items from the hot oven.
This appliance has a tempered, safety glass door. The glass is stronger than ordinary glass and more resistant to
breakage. Tempered glass can break, but the pieces will not have sharp edges. Avoid scratching door surface or nicking
edges. If the door has a scratch or nick, contact our toll-free customer service line before using the oven.
If using foil to cover oven-safe cooking containers, be sure that the foil is securely wrapped over the container to keep it
from coming in close contact with the heating elements, which cause overheating or fire.
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ADDITIONAL SAFETY INFORMATIONII. CONTENTS
GROUNDING INSTRUCTIONS
This appliance must be grounded. It is equipped with a 3-wire cord having a grounded plug. The plug must be plugged into
an outlet which is properly installed and grounded.
WARNING: Improper use of the grounded wire can result in the risk of electric shock. Consult a qualified electrician if
necessary. Do not attempt to override this safety feature by modifying plug.
A short power-supply cord is provided to reduce the hazards resulting from entanglement or tripping over a longer cord.
If it is necessary to use an extension cord:
A. It should be positioned such that it does not drape over the counter or tabletop where it can be pulled on by children
or tripped over.
B. Use only a 3-wire extension cord with 3-blade grounding plug.
C. The marked rating of the extension cord must be equal to or greater then the rating of this appliance. This oven is
rated 1,600 watts. Be sure this is the only appliance operating on this circuit.
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IMPORTANT SAFEGUARDS
ADDITIONAL SAFETY INFORMATION
OVEN PARTS AND ACCESSORIES LIST
BEFORE YOUR FIRST USE
USING YOUR OVEN
MODE: BAKE
MODE: CONVECTION
CONVECTION BAKING TIPS
MODE: TOAST
MODE: SLOW COOK
MODE: ROAST
MEAT TEMPERATURES GUIDE
MODE: ROTISSERIE
ROTISSERIE CHART
MODE: BROIL
BROIL CHART
BROIL TIPS
MODE: KEEP WARM
MODE: DEFROST
CARE AND CLEANING
WARRANTY
TROUBLESHOOTING
RECIPES
HOW TO TRUSS A CHICKEN
NOTES
CONTACT

BEFORE YOUR FIRST USE
Read all instructions in this manual carefully. The information included in this book will help you to use your Curtis Stone
Convection Oven with Rotisserie to its fullest.
Place your oven on a level surface such as a countertop or table. Be sure the sides, back and top of the oven are at least
four inches away from any walls, cabinets or objects on the counter or table.
Clean the oven according to the Care and Cleaning section of this manual.
We recommend a “trial run” at a high temperature to familiarize yourself with your oven and to eliminate any protective
substance or oil that may have been used for packing and shipping. Please follow the procedure below:
Remove all accessories from inside the oven.
Set the mode to CONVECTION.
Set the TEMP to 450°F.
Set the TIME to 20 minutes.
Press the START/CANCEL button to begin the trial run preheat process. Once the oven is preheated, you will hear 3 short
beeps and will see a READY indicator on the DISPLAY. Press the START/CANCEL button to start the countdown timer.
When the countdown timer has elapsed, the heating elements will turn off and the END indicator will be shown on the
DISPLAY.
The oven is now ready for use.
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OVEN PARTS AND ACCESSORIES LISTIII.
MODE
BUTTON
ROTISSERIE
SPIT
ROTISSERIE
TINES
ROTISSERIE SCREWS
TIME
BUTTON
OVEN HOUSING DISPLAY
CLOSEUP
GLASS
DOOR
DOOR
HANDLE
OVEN
RACK
OVEN
TRAY
MULTIPURPOSE
RACK
CRUMB TRAY
(always place underneath
heating elements in bottom
of oven during use)
DISPLAY (LCD)
TEMP
BUTTON
ADJUSTMENT
DIAL
ROTISSERIE REMOVAL
TOOL
POWER
BUTTON
START/CANCEL
BUTTON
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USING YOUR OVEN
Note: Your oven is equipped with two fans, one for convection baking, and one that acts as a cooling fan for the electronic
DISPLAY. Similar to a computer cooling fan, the sophisticated electronics need to be cooled during the cooking process.
The cooling fan does not circulate air within the oven cavity. The cooling fan will always be on during preheat and cooking
modes, and for a period of time after the oven timer has elapsed.
Plug your oven into a properly grounded wall outlet. The POWER button will illuminate and your oven will be in standby
mode.
Set MODE
Press the MODE button and then rotate the ADJUSTMENT DIAL to scroll through the 9 separate modes of your oven. You
will notice an arrow next to the selected mode.
Set TEMP
Press the TEMP button to set the temperature. Rotate the ADJUSTMENT DIAL until the desired temperature is selected.
Please note that you cannot set the temperature for TOAST, DEFROST and KEEP WARM modes.
Set TIME
Press the TIME button to set the cooking time. Rotate the ADJUSTMENT DIAL until the desired cooking time is selected.
Preheating Oven/Beginning Cooking Process
Once all the desired settings have been made, press the START/CANCEL button to begin preheating the oven. Please note
that the following modes do not require a preheat cycle: TOAST, BROIL, DEFROST, and ROTISSERIE.
Your oven will preheat for approximately 10 minutes depending on the selected temperature setting. Once the oven is
preheated, you will hear 3 short beeps and will see a READY indicator shown on the DISPLAY.
Once your oven has completed the preheat cycle and the READY indicator is shown on the DISPLAY. Press the START/
CANCEL button to start the countdown timer. The countdown timer will not start until the oven is preheated (except for
modes listed above.)
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Adjusting MODE, TEMP, or TIME settings
You cannot adjust the MODE setting once you have started the cooking process. To change the MODE, you must first press
the START/CANCEL button until the END indicator is shown on the DISPLAY, then press the MODE button and select new
setting.
You can, however, adjust the TEMP and TIME settings during the cooking process by pressing either the TEMP or TIME
buttons. The selected setting will begin blinking on the DISPLAY. Rotate the ADJUSTMENT DIAL to the desired revised
setting. After approximately 10 seconds the revised setting will stop blinking.
NOTE: Once the countdown timer has started, do not press the START/CANCEL button when modifying TEMP or TIME, as
this will cancel your settings. You will no longer see the READY indicator shown on the DISPLAY, as the preheat cycle has
already been completed
Turning oven off
When the countdown timer has elapsed, the heating elements will turn off and the END indicator will be shown on the
DISPLAY. To manually turn the oven off, press the POWER button and unplug the oven from the wall outlet.
The following bakeware will fit into the oven.
• 1/4 sheet tray
• Bundt Pan
• 6-cup muffin pan
• 12-inch pizza pan/pizza stone
• 11x7-inch baking dish with no side handles
• 8- to 10-inch square baking dish with no side handles
• 9x5-inch loaf pan
• 9-inch pie dish
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MODE: CONVECTION
During the CONVECTION mode, a fan circulates hot air around the food as it cooks. Convection baking cooks food quicker
and more evenly. In many convection ovens, it is necessary to lower the baking temperature to achieve acceptable
results. However, there is no need to adjust the baking temperature when using the Curtis Stone Convection Oven with
Rotisserie. In most cases, you should position the OVEN RACK in the lowest rack position. However this is only a guide.
If more browning is desired, place in the upper racks, ensuring the food does not come into contact with the top heating
elements.
Place the OVEN RACK in the desired rack position.
Set MODE to CONVECTION.
Set TEMP to desired cooking temperature.
Set TIME to desired cooking time.
Press the START/CANCEL button to begin preheating the oven.
Once the oven is preheated and the READY Indicator is shown on the DISPLAY, add food to the oven and press the START/
CANCEL button to start the countdown timer.
You can cancel the cooking process at any time by pressing the POWER button or the START/CANCEL button until the END
indicator is shown on the DISPLAY.
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TEMPERATURE RANGE HEATING ELEMENTS
Convection FanFrom To Top Infrared Bottom Preheat
150°F 450°F ON OFF ON ON ON
MODE: BAKE
The BAKE mode cooks food evenly throughout. It is ideal for baking cakes, muffins, pastries, etc. In most cases, you
should position the OVEN RACK in the middle rack position. However this is only a guide. If more browning is desired,
place in the upper racks, ensuring the food does not come into contact with the top heating elements.
Place the OVEN RACK in the desired rack position.
Set MODE to BAKE.
Set TEMP to the desired cooking temperature.
Set TIME to the desired cooking time.
Press the START/CANCEL button to begin preheating the oven.
Once the oven is preheated and the READY Indicator is shown on the DISPLAY, add food to the oven and press the START/
CANCEL button to start the countdown timer.
You can cancel the cooking process at any time by pressing the POWER button or the START/CANCEL button until the END
indicator is shown on the DISPLAY.
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TEMPERATURE RANGE HEATING ELEMENTS
Convection FanFrom To Top Infrared Bottom Preheat
150°F 450°F ON OFF ON ON OFF
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CONVECTION BAKING TIPSVIII.
When using the CONVECTION mode, your Curtis Stone Convection Oven with Rotisserie can bake items up to 25% quicker
than standard ovens using radiant heat. The fan on the side of the oven circulates the hot air and removes colder air from
around food, allowing the heat to penetrate into the food quicker.
Expect food to be done in less time (up to 25% less) than it would be in a conventional oven.
When convection baking, select cooking vessels with shallow sides, which will allow for greater air circulation around the
food.
It may be necessary to rotate the food halfway through cooking for even browning.
Your oven comes equipped with a large glass door for viewing the cooking of food. Do not open the door to check on food,
as this will let out a significant amount of heat and lengthen cooking times. Only open the door to rotate food halfway
through the cooking process.
Follow the temperature guidelines in this manual. Using higher than suggested temperatures will not cook food any faster.
Instead it will dry out the food.
When cooking packaged frozen foods, follow the manufacturer’s instructions for required cooking time. Ensure that the
packaging of frozen foods is safe to use in an oven.
Do not use metal foil or parchment paper to cover food while using the CONVECTION mode. The foil will keep the hot air
from circulating around the food. In addition, the foil could become loose and potentially get caught in the fan or come
into contact with the heating elements, causing damage to the oven and risk of fire.
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MODE: TOAST
The TOAST mode browns and crisps the outside of bread while keeping the inside soft and moist. In most cases, you
should position the OVEN RACK in the middle rack position. However, this is only a guide.
Place bread to be toasted on the OVEN RACK in the middle rack position. If toasting 1 to 3 slices of bread, it is suggested
to center bread on the OVEN RACK for even browning.
Set MODE to TOAST.
Press the TIME button and turn the ADJUSTMENT DIAL to the desired time and shade. There are 6 time and shade settings
shown as bars on the DISPLAY ranging from 1 bar (lightest) to 6 bars (darkest). The corresponding time for each bar will
also be displayed.
Press the START/CANCEL button to start the countdown timer. Please note: Once the countdown timer has started, you
cannot adjust the cooking time.
If you wish to adjust the cooking time, press the START/CANCEL button until the END indicator is shown on the DISPLAY
and repeat steps 3 and 4.
You can cancel the cooking process at any time by pressing the POWER button or the START/CANCEL button until the END
indicator is shown on the DISPLAY.
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N/A N/A ON OFF ON OFF OFF
TEMPERATURE RANGE HEATING ELEMENTS
Convection FanFrom To Top Infrared Bottom Preheat
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MODE: SLOW COOK
The SLOW COOK mode cooks food at a lower temperature for a longer period of time, resulting in tender, moist, and
flavorful stews, braised meats, and slow-roasted meats. Slow cooking is ideal for tough, large, often inexpensive cuts of
meat, as the long cooking time will break down the meat’s tough connective tissues. In most cases, you should position
the OVEN RACK in the lowest rack position.
Place the OVEN RACK in the lowest rack position.
Set MODE to SLOW COOK.
Set TEMP to desired cooking temperature.
Set TIME to desired cooking time. Please note that the countdown timer can only be set to a maximum of 3 hours, at
which time the heating elements will turn off and the END indicator will be shown on the DISPLAY. The TIME can be reset
for any additional cooking time needed.
Press the START/CANCEL button to begin preheating the oven.
Once the oven is preheated and the READY indicator is shown on the DISPLAY, add food to the oven and press the START/
CANCEL button to start the countdown timer.
You can cancel the cooking process at any time by pressing the POWER button or the START/CANCEL button until the END
indicator is shown on the DISPLAY.
NOTE: The OVEN TRAY should always be removed from oven when slow cooking as it will interfere with the flow of
hot air from the bottom elements
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TEMPERATURE RANGE HEATING ELEMENTS
Convection FanFrom To Top Infrared Bottom Preheat
150°F 250°F OFF OFF ON ON OFF
MODE: ROAST
The ROAST mode is ideal for cooking a variety of meats and vegetables. The high roasting temperature browns and crisps
the outside of the food, while keeping the inside moist and flavorful. In most cases, you should position the OVEN RACK in
the lowest rack position. However this is only a guide.
Place the OVEN RACK in desired rack position. Place the MULTIPURPOSE RACK into the OVEN TRAY. Place meat fat side up
on the MULTIPURPOSE RACK (unless otherwise directed). This will allow air to circulate under the meat while roasting.
Set MODE to ROAST.
Set TEMP to desired cooking temperature.
Set TIME to desired cooking time.
Press the START/CANCEL button to begin preheating the oven.
Once the oven is preheated and the READY Indicator is shown on the DISPLAY, add OVEN TRAY to the oven and press the
START/CANCEL button to start the countdown timer.
You can cancel the cooking process at any time by pressing the POWER button or the START/CANCEL button until the END
indicator is shown on the DISPLAY.
TIPS:
If pan drippings begin to smoke while roasting, pour them off into a heatproof container and continue roasting.
When using roasting pans, baking pans, or baking sheets instead of the MULTIPURPOSE RACK and OVEN TRAY, place the
OVEN RACK in the lowest rack position before setting MODE, and set your cooking vessel on the OVEN RACK when ready
to cook.
When roasting vegetables, place them directly on the OVEN TRAY. If desired, preheat the OVEN TRAY to allow for better
browning.
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TEMPERATURE RANGE HEATING ELEMENTS
Convection FanFrom To Top Infrared Bottom Preheat
300°F 450°F ON OFF ON ON OFF
TOP AND BOTTOM ELEMENTS ARE ON IN PREHEAT MODE ONLY
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XII. MEAT TEMPERATURES GUIDE MEAT DONENESS TEMPERATURE BEFORE RESTING
Rare
Medium-Rare
Medium
Medium-Well
Well-Done
Medium
Well-Done
Rare
Medium-Rare
Medium
Medium-Well
Well-Done
Whole Bird, Thighs,
Legs, Wings
Chicken Breast
Fish
120°F
130°F
140°F
150°F
160°F
140°F
160°F
120°F
130°F
140°F
150°F
160°F
165°F
160°F
160°F
MODE: ROTISSERIEXIII.
TEMPERATURE RANGE HEATING ELEMENTS
Convection FanFrom To Top Infrared Bottom Preheat
150°F 450°F ON ON OFF OFF OFF
The ROTISSERIE mode cooks meats by rotating them under the top heating elements, which provides natural basting
of meats. The ROTISSERIE SPIT can be used to roast meats up to 5 pounds. It is not necessary to preheat the oven for
rotisserie cooking. If desired, at the end of the cooking process, you can set the MODE to KEEP WARM to keep the roast
warm on the spit until ready to carve.
WARNING: When operating the ROTISSERIE mode, always begin with a cold oven and never use without the OVEN TRAY on
the OVEN RACK in the lowest rack position.
Note: When cooking poultry, it is necessary to secure the legs and wings to the body with kitchen string. It is also
necessary to use kitchen string with certain cuts of meat.
Place one ROTISSERIE TINE on the squared end of the ROTISSERIE SPIT with the tines facing the center of the spit and
tighten the ROTISSERIE SCREW slightly.
Slide the pointed end of the spit through the center of the meat to be cooked. Secure the tine through the meat.
Place the other tine on the rounded end of the spit with the tines facing the center. Secure the tines through the opposite
end of the meat.
Adjust the meat so that it is centered on the spit. Make sure the tines secure the meat onto the spit and tighten the
rotisserie screws.
Insert the rounded end of the spit into the drove socket on the right interior wall of the oven.
Rest the squared end of the spit on the spit support on the left interior wall of the oven.
Set MODE to ROTISSERIE.
Set TEMP to desired cooking temperature.
Set TIME to desired cooking time.
Press the START/CANCEL button to start the rotisserie motor and the countdown timer.
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Use this chart as a guide only to estimate cooking
times. Actual cooking times may vary according to
cooking temperatures and desired doneness. It is
important to use a reliable meat thermometer for the
most accurate results.
As a general rule of thumb, a roast should rest for
about a quarter of the time it was cooked before
carving. During this time, a roast will continue to
cook, increasing the internal temperature a few extra
degrees. This is called carryover cooking.
IMPORTANT NOTE:
Chef-recommended temperatures are consistent with
many expert sources for taste and safety. USDA-
recommended temperatures are 5° to 10° higher.
LAMB
POULTRY (Temperature taken at thickest part of thigh)
FISH
BEEF
PORK
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ROTISSERIE (CONT.)
Use the rotisserie chart below as a guide only to estimate cooking times. Actual cooking times may vary according to
cooking temperature and desired doneness. It is important to use a reliable meat thermometer for the most accurate
results. As a general rule of thumb, roasts should rest for about a quarter of the time they are cooked before carving.
During this time, a roast will continue to cook, increasing the internal temperature a few extra degrees. This is called
carryover cooking.
CAUTION: To avoid damage to the rotisserie motor, do not place more than 5 pounds of weight on the rotisserie spit.
These cooking times are an average
and should be adjusted to individual
preferences.
The temperature for your oven should be
set at 450°F.
XIV. ROTISSERIE CHART
Ensure that the food placed on the rotisserie freely spins and does not touch the upper heating elements when turning.
When the meat is done, remove the spit from the oven using the ROTISSERIE REMOVAL TOOL. Place the removal tool under
the spit and lift the left side of the spit up from the spit support and pull slightly out of the oven at an angle. Move the
removal tool to the left to pull the right side of the spit out of the drive socket.
Place the meat on a cutting board or platter and let it rest for about a quarter of the time it took to cook, unless
otherwise directed. Using an oven mitt, loosen the screws on the rotisserie tines and remove the spit from the meat.
CAUTION: The rotisserie spit, rotisserie tines, screws, and the meat will be hot.
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FOOD AVERAGE WEIGHT
Whole Chicken
Boneless Leg of Lamb
Boneless Beef Rib-Eye Roast
Boneless Pork Loin Roast
3 pounds
3 pounds
5 pounds
3 pounds
AVERAGE COOK TIME
70 minutes
45 minutes
80 minutes (rare)
60 minutes
MODE: BROILXV.
The BROIL mode is ideal for open-faced sandwiches, small cuts of meat, poultry, and vegetables. Broiling can also be
used to brown the tops of casseroles and gratins. The MULTIPURPOSE RACK can be nested inside the OVEN TRAY. Place
food on the MULTIPURPOSE RACK or directly on the OVEN TRAY, depending on the recipe used. In most cases, you should
position the OVEN TRAY on the OVEN RACK in the upper rack position. However this is only a guide. Certain foods may
require the middle rack position depending on the recipe, amount and size of food, and personal preference.
Place the MULTIPURPOSE RACK into the OVEN TRAY. Place the food on the multipurpose rack or directly onto the oven
tray.
Set MODE to BROIL.
Set TEMP to desired cooking temperature.
Set TIME to desired cooking time.
Place the OVEN TRAY on the OVEN RACK in the upper rack position and press the START/CANCEL button to start the
countdown timer.
WARNING: Do not leave the oven unattended during broiling.
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TEMPERATURE RANGE HEATING ELEMENTS
Convection FanFrom To Top Infrared Bottom Preheat
150°F 450°F ON ON OFF OFF OFF
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XVI. BROIL CHART
FOOD AVERAGE SIZE
Thighs
Boneless, Skinless Breasts
Wings
Legs
Tenderloin
Chops
Bacon
6 ounces each
6 ounces each
4 ounces each
12 ounces each
1 1/2 to 2 inches thick
CHICKEN
PORK
RACK POSITION TIME STEPS
CENTER
TOP
TOP
TOP
TOP
TOP
LOWER
25-30 min
12-15 min
20-25 min
25-30 min
20-25 min
14-16 min
12-14 min
Begin broiling thighs skin side down, then turn
thighs over halfway through cooking.
Drain rendered fat as needed.
Begin broiling breasts smooth side down,
then turn breasts over halfway through
cooking.
Separate drummettes from wing mid-section.
Turn wings over halfway through cooking.
Turn legs halfway over through cooking.
Turn tenderloins over halfway through cooking.
Trim Fat.
Turn chops over halfway through cooking.
Lay in a single layer without crowding.
Steaks
Fish Fillets
Peeled Deveined Shrimp
1 1/2 to 2 inches thick
1 inch thick
Extra large (16-20/pound)
BEEF
SEAFOOD
TOP
TOP
TOP
14-16 min
8-10 min
4 minutes
Trim fat.
Turn steaks over halfway through cooking.
Turn fillets over halfway through cooking.
Turn shrimp over halfway through cooking.
BROIL TIPSXVII.
Thicker cuts of meat can withstand longer broiling times, which helps improve browning, without overcooking.
Pat meat dry before broiling to increase browning.
Use of spice rubs and marinades containing sugar help to increase browning of meats.
It may be necessary to turn foods halfway through broiling for even browning.
For better browning, preheat oven for about 5 minutes before adding food to oven.
Trim excess fat to avoid smoking.
If rendered fat begins to smoke, pour it off into a heat-safe bowl and continue cooking.
Do not overcrowd meat.
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The information below pertains to meats that are lightly coated with oil and seasoned with salt and pepper before broiled.
For best results, set broil temperature to 450°F. Cooking times are estimations only and will vary.
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MODE: KEEP WARMXVIII.
The KEEP WARM mode maintains hot foods at 175°F and cannot be adjusted. This is the recommended temperature to
prevent bacterial growth. The convection fan circulates hot air throughout the oven to ensure even heat distribution. In
most cases, you should position the OVEN RACK in the lowest rack position. However this is only a guide.
If using metal foil, make sure the foil is securely fitted over food or cooking vessels, as close contact with the oven’s
heating elements may cause overheating and risk of fire.
Set MODE to KEEP WARM.
Set TIME to desired warming time. Press the START/CANCEL button to begin preheating the oven.
Once the oven is preheated and the READY Indicator is shown on the DISPLAY, add food to the oven and press the START/
CANCEL button to start the countdown timer.
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TEMPERATURE RANGE HEATING ELEMENTS
Convection FanFrom To Top Infrared Bottom Preheat
175°F 175°F OFF OFF ON ON ON
TOP AND BOTTOM ELEMENTS ARE ON IN PREHEAT MODE ONLY
MODE: DEFROST
The heating elements do not operate during the DEFROST mode. The convection fan circulates air to thaw food in a shorter
period of time than conventional methods of defrosting. Place the MULTIPURPOSE RACK on the OVEN TRAY. This allows
moisture to collect in the tray while the food defrosts. In most cases, you should position the OVEN TRAY on the OVEN
RACK in the lower rack position. However this is only a guide.
IMPORTANT: Defrosted foods should be cooked as soon as possible after thawing and should never be left at room
temperature when completely thawed as harmful bacteria can begin to grow. DO NOT defrost large amounts of food at one
time.
Position the OVEN TRAY on the OVEN RACK in the lowest rack position.
Set MODE to DEFROST.
Set TIME to desired defrosting time.
Add food to oven and press the START/CANCEL button to start the countdown timer.
XIX.
1.
2.
3.
4.
TEMPERATURE RANGE HEATING ELEMENTS
Convection FanFrom To Top Infrared Bottom Preheat
OFF OFF OFF OFF OFF OFF ON
21 22

CARE AND CLEANINGXX.
Turn the oven off and unplug it from the wall outlet. Let the oven and all accessories cool completely before
disassembling and cleaning.
Wipe the interior and exterior surfaces of the oven with a soft damp cloth or sponge and dry thoroughly. Do not use
metal scouring pads or abrasive cleaners that will scratch the surface. Clean stubborn stains with a non-abrasive liquid
cleanser or mild spray solution. Apply cleanser directly onto cloth or sponge. Do not apply directly onto oven surfaces.
Clean the glass door with a soft cloth or sponge dampened with warm, soapy water or glass cleaner and dry thoroughly.
Do not use metal scouring pads or abrasive cleaners that will scratch the surface.
Wash the OVEN RACK, OVEN TRAY, MULTIPURPOSE RACK, ROTISSERIE SPIT and TINES and ROTISSERIE REMOVAL TOOL in hot,
soapy water or in the dishwasher. Do not use metal scouring pads or abrasive cleaners. The OVEN TRAY should be washed
in hot, soapy water and dried thoroughly. The oven tray is not dishwasher safe. Clean stubborn stains with a soft nylon or
polyester mesh sponge and a non-abrasive liquid cleanser. Rinse and dry thoroughly.
Let all surfaces and accessories dry thoroughly before plugging into a wall outlet and turning the oven on.
•
•
•
•
•
WARRANTYXXI.
This warranty covers all defects in workmanship or materials in the mechanical and electrical parts, arising under normal
usage and care, in this product for a period of 12 months from the date of purchase provided you are able to present a valid
proof-of-purchase. A valid proof-of-purchase is a receipt specifying item, date purchased, and cost of item. A gift receipt with
date of purchase and item is also an acceptable proof-of-purchase. Product is intended for household use only. Any commercial
use voids the warranty.
This warranty covers the original retail purchaser or gift recipient. During the applicable warranty period within normal
household use, we will repair or replace, at our discretion, any mechanical or electrical part which proves defective, or replace
unit with a comparable model.
To obtain service under the terms of this warranty, call toll free [phone].
THIS LIMITED WARRANTY COVERS UNITS PURCHASED AND USED WITHIN THE UNITED STATES AND CANADA AND DOES NOT COVER:
•
•
•
•
Damages from improper installation.
Defects other than manufacturing defects.
Damages from misuse, abuse, accident, alteration, lack of proper care and maintenance, or incorrect current or voltage.
Damage from service by other than an authorized dealer or service center.
This warranty gives you special legal rights and you may also have other rights to which you are entitled which may vary from
state (province) to state (province).
Shipping and handling charges may apply.
23 24

TROUBLESHOOTINGXXII.
25 26
Unit is not plugged in, or circuit
breaker is tripped
Unit is not plugged in, or circuit
breaker is tripped
Unit is not plugged in, or circuit
breaker is tripped
Unit is not plugged in, or circuit
breaker is tripped
PROBLEM POSSIBLE CAUSE SOLUTION
I see smoke and detect an odor
during my first use of the Oven.
Smoke and odor are expected during the initual use of your oven, as the
protective coating that is used during shipment will burn off.
We recommend a trial run of your oven as outlined in the section BEFORE YOUR FIRST USE of this manual.
I hear a fan running when I am
using a mode that is not
supposed to use the convection fan.
The DISPLAY cooling fan is running. Your oven is equipped with two fans, one for convection baking, and one that acts as a cooling fan for the
electronic DISPLAY. Similar to a computer cooling fan, the DISPLAY needs to be cooled while the oven is
in use. The cooling fan does not circulate air within the oven cavity.
I can’t set the temperature in my oven. You are in TOAST, DEFROST, or KEEP WARM Mode. Select a mode other than TOAST, DEFROST or KEEP WARM.
My timer is not counting down. You have not pressed the START/CANCEL button after the oven is preheated
and the READY indicator is shown on the DISPLAY.
Once the oven is preheated and the READY indicator is shown on the DISPLAY, you must press the START/
CANCEL button to start the countdown timer.
My oven is not heating. You have not pressed the START/CANCEL button after selecting desired
MODE, TEMP, and TIME settings.
Once your desired MODE, TEMP, and TIME settings have been made, you must press the START/CANCEL
button to begin preheating the oven.
The READY indicator does not
show on my DISPLAY.
The oven is not preheated.
You have not pressed START/CANCEL after selecting desired MODE, TEMP,
and TIME settings.
Changes were made to TEMP or TIME settings during the cooking process
You are in TOAST, BROIL, DEFROST, or ROTISSERIE mode. These modes do
not require a preheat cycle.
Wait until the oven has been properly preheated. Depending on selected temperature, it can take up to 10
minutes for the oven to preheat.
Once desired MODE, TEMP or TIME settings have been made, you must press START/CANCEL to begin
preheating the oven.
The READY indicator will no longer display when changes are made after the cooking process has started.
This is normal and there is no need to wait for the READY indicator to show on the DISPLAY.
Please refer to the TOAST, BROIL, DEFROST, or ROTISSERIE sections of the manual for more information.

TROUBLESHOOTING (CONT.)
27 28
Unit is not plugged in, or circuit
breaker is tripped
PROBLEM POSSIBLE CAUSE SOLUTION
I hear a clicking noise inside the
oven during the cooking process.
Thermostat is turning on and off during the cooking process The thermostat will cycle on and off during the cooking process to maintain the selected temperature.
I cannot set the timer above 3
hours.
The maximum timer setting of your oven is 3 hours. The oven timer can only be set to a maximum of 3 hours, at which time the heating elements will turn off
and the END indicator will show on the DISPLAY. The TIME can be reset for any additional cooking time
needed.
My ROTISSERIE SPIT is not turning. You have not selected ROTISSERIE mode.
Food type is too large for oven and is rubbing against the top or
bottom of oven cavity.
You did not place the ROTISSERIE TINES on the ROTISSERIE SPIT.
The ROTISSERIE SCREWS are missing from the ROTISSERIE TINES, or have become
loose.
Select the ROTISSERIE mode.
Select a smaller food type, or ensure that your food is properly secured with kitchen string.
The ROTISSERIE TINES must be used for all food types on the ROTISSERIE SPIT.
Place the ROTISSERIE SCREWS on the ROTISSERIE TINES and ensure that they are properly tightened.
My food flops over on the ROTISSERIE
SPIT.
One of the ROTISSERIE TINES has fallen out of the food. Tighten the ROTISSERIE SCREWS on the spit and ensure that both ends of the ROTISSERIE TINES have
pierced a solid portion of the food.

RECIPESXXIII.
Peach Crumble
METHOD
1.
2.
3.
4.
5.
Position Oven Rack on lowest rack of Curtis Stone Convection Oven. Using BAKE mode, set oven to 350°F for 45 minutes
and preheat. Coat an 8-inch round or square baking dish with butter.
In a large bowl, mix 3 tbs flour, 1/2 cup sugar, cinnamon, and pinch of salt. Add peaches, lemon juice, and vanilla and
toss to coat. Spread peach mixture evenly in prepared baking dish (do not mound peach mixture) and set aside.
In a medium bowl, mix remaining flour, 1/2 cup sugar, oats, and pinch of salt to blend. Using your fingers, rub 7 tbs butter
into flour mixture until moist clumps form. Sprinkle topping evenly over peach mixture.
Bake 45 minutes, or until juices are bubbling, fruit is tender, and topping is golden brown. If topping begins to brown
before juices are bubbling, loosely tent dish with aluminum foil.
Cool crumble for 5 minutes. Spoon into bowls and serve warm with ice cream.
Serves: 8
INGREDIENTS
Make-Ahead: Topping can be made up to 1 week ahead, covered and frozen.
7 tbs chilled unsalted butter, cut into pieces, plus more for coating
1 cup all-purpose flour, divided
1 cup sugar, divided
1/2 tsp ground cinnamon
3 1/2 lb ripe peaches (about 8), halved, pitted, cut into 1-inch-thick wedges
1 tbs fresh lemon juice
1 tsp pure vanilla extract
1/2 cup old fashioned oats
Vanilla ice cream, for serving
Prep Time: 10 minutes, plus 5 minutes cooling time
Cook Time: 45 minutes
Prep Time: 15 minutes, plus 15 minutes cooling time
Cook Time: 1 hour and 20 minutes
Banana Walnut Bread
METHOD
1.
2.
3.
4.
5.
Position Oven Rack on second lowest rack of Curtis Stone Convection Oven. Using BAKE mode, set oven to 325°F for 1 hour
and 20 minutes and preheat. Lightly spray a 9x5x3-inch loaf pan with nonstick spray.
Spread 1 1/2 cups walnuts on Oven Tray and bake for 5 minutes, or until toasted and golden brown in center. Cool nuts
and coarsely chop.
Meanwhile, in medium bowl, whisk flour, baking soda, nutmeg, cinnamon, and 1/2 tsp salt. In a large bowl, using an
electric hand mixer on medium-high speed, beat sugar and eggs 8 minutes, or until pale and thick. Gradually beat in oil.
Beat in bananas, yogurt, and vanilla. Reduce speed to low, add flour mixture, and beat just until blended. Fold toasted
walnuts into batter.
Pour batter into prepared pan. Sprinkle top with 1/2 cup walnuts. Bake 1 hour and 15 minutes, or until top is brown and
a wooden toothpick inserted into center comes out clean. If bread has browned nicely before center is done, tent bread
loosely with aluminum foil and continue baking. Cool bread in pan on Multipurpose Rack for 15 minutes.
Invert bread onto rack and turn right side up. Slice and serve warm, or cool completely before serving.
INGREDIENTS
Make-Ahead: Banana bread can be wrapped tightly and stored at room temperature for up to 3 days.
Nonstick cooking spray
2 cups walnuts, divided
1 2/3 cups all-purpose flour
1 tsp baking soda
1/2 tsp freshly grated nutmeg
1/4 tsp ground cinnamon
1 1/4 cups sugar
2 large eggs
1/2 cup canola oil
1 1/3 cups coarsely mashed ripe bananas (about 3 large)
2 tbs plain whole-milk yogurt
1 tsp pure vanilla extract
Serves: 8
29 30

Prep Time: 15 minutes
Cook Time: 40 minutes
Chocolate Chunk Cookies with Pecans
METHOD
1.
2.
3.
4.
Position Oven Rack in center of Curtis Stone Convection Oven. Using BAKE mode, set oven to 375°F for 13 minutes and
preheat. Line 13x9-inch baking sheet with parchment paper.
In small bowl, whisk flour and baking soda together.
In large bowl, using an electric hand mixer, beat butter, granulated sugar, brown sugar, vanilla, and 1/8 tsp salt on
medium-high speed 3 minutes, or until creamy. Beat in egg. Reduce mixer speed to low and gradually beat in flour mixture
just until blended. Add chocolate and pecans and mix just until pecans break up a bit.
Using about 1 1/2 oz dough for each cookie, drop 6 dough mounds onto prepared baking sheet, spacing them evenly apart.
Bake cookies 13 minutes, or until edges and tops are golden brown but centers are still soft and moist. Cool cookies on
baking sheet for 5 minutes. Transfer cookies to Multipurpose Rack to cool. Repeat with remaining dough, being sure baking
sheet is completely cool before adding dough. Serve cookies warm.
INGREDIENTS
Make-Ahead: Cookies are best served warm. Shaped cookies can be frozen until firm, then stored in a freezer bag
for up to 1 month. Bake frozen cookies without thawing, but allow a few additional minutes of baking time.
1 cup all-purpose flour
1/2 tsp baking soda
4 oz (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/3 cup packed light brown sugar
1 tsp pure vanilla extract
1 large egg
6 oz bittersweet chocolate (60% cacao), coarsely chopped into chunks
1 cup pecan halves, toasted
Makes: 16
Prep Time: 10 minutes, plus 20 minutes chilling time
Cook Time: 18 minutes
White Cheddar Biscuits
METHOD
1.
2.
3.
4.
Position Oven Rack in center of Curtis Stone Convection Oven. Using BAKE mode, set oven to 400°F for 18 minutes and
preheat. Line 13x9-inch baking sheet with parchment paper.
In large bowl, mix flour, baking powder, sugar, and 1 tbs salt. Mix in cheese. Add cream and gently stir just until moist
dough forms.
Turn dough out onto lightly floured surface and gather dough just until it holds together loosely. Pat dough out to an
8-inch square. Using 2 3/4-inch biscuit cutter, cut out biscuits, flouring cutter between each cut. Arrange biscuits about
1/2-inch apart on prepared baking sheet. Cover and refrigerate for 20 minutes, or until biscuits are chilled.
Brush tops of biscuits with cream. Bake, rotating sheet halfway through baking, 18 minutes, or until biscuits are golden
brown on bottom and top and just baked through. Serve warm.
INGREDIENTS
Make-Ahead: Biscuits are best served warm. Unbaked biscuits can be frozen until firm, then stored in freezer bag
for up to 1 week. Bake frozen biscuits without thawing, but allow few additional minutes of baking time.
3 1/2 cups all-purpose flour
1 tbs baking powder
1 tbs sugar
2 cups shredded white Cheddar cheese (about 5 oz.)
2 1/4 cups chilled heavy cream, plus more for brushing
Makes: 8
31 32

Prep Time: 30 minutes, plus 30 minutes cooling time
Cook Time: 40 minutes
Hummingbird Cupcakes In medium bowl, whisk flour, baking soda, cinnamon, and 1/2 tsp salt. Whisk in pecans. In a large bowl, whisk granulated
sugar, brown sugar, eggs, and vanilla until smooth. Whisk in reserved crushed pineapple, banana, and oil. Whisk in flour
mixture just until blended.
Spoon about 1/4 cup batter into each prepared muffin cup. Bake 18 to 20 minutes, or until a wooden toothpick inserted in
center of cupcake comes out with few moist crumbs attached. Transfer pan to Multipurpose Rack and cool for 10 minutes,
then remove cupcakes from pan and cool cupcakes completely on rack. Repeat to bake remaining 6 cupcakes, being sure
pan is cool before adding batter.
In large bowl, using an electric hand mixer, beat sugar, cream cheese, butter, and vanilla on medium speed 6 minutes, or
until smooth and fluffy.
Spread frosting over cupcakes and sprinkle with coconut.
INGREDIENTS
Make-Ahead: Frosted cupcakes can be made up to 2 days ahead, stored airtight and refrigerated. Serve cold or at
room temperature.
Cupcakes:
1/4 fresh ripe pineapple, peeled, cored, coarsely chopped
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/3 cup finely chopped pecans
1/2 cup granulated sugar
1/3 cup packed light brown sugar
2 large eggs
3/4 tsp pure vanilla extract
3/4 cup mashed ripe bananas (about 2 bananas)
1/4 cup canola oil
Frosting:
3/4 cup packed light brown sugar
One 8-oz. package cream cheese, softened
3 tbs unsalted butter, softened
1/2 tsp pure vanilla extract
3 tbs sweetened shredded coconut, toasted
Makes: 12
METHOD
1.
2.
Position Oven Rack on second lowest rack of Curtis Stone Convection Oven. Using BAKE mode, set oven to 350°F for 20
minutes and preheat. Line 6 standard (1/3-cup) muffin cups with paper liners.
In food processor, pulse pineapple until it is mostly crushed and some small chunks remain. Reserve 1/3 cup of crushed
pineapple, and save any remaining pineapple for another use.
3.
4.
5.
6.
To make frosting and serve:
To make cupcakes:
33 34

Prep Time: 20 minutes, plus at least 1 hour and 30 minutes chilling and cooling time
Cook Time: 1 hour and 20 minutes
Classic Apple Pie
Position Oven Rack on lowest rack of Curtis Stone Convection Oven. Using BAKE mode, set oven to 400°F for 1 hour and 15
minutes and preheat.
In large bowl, whisk brown sugar, flour, cinnamon, nutmeg, cloves, and 1/4 tsp salt together. Add apples and raisins and
toss to coat.
On lightly floured surface, roll out larger disk of dough into a 13-inch round, occasionally rotating dough and dusting
surface with flour to prevent dough from sticking. Brush away excess flour and transfer dough to 9-inch pie dish,
centering and coaxing it into dish. Trim dough, leaving about 1-inch overhang. Roll out other disk of dough on floured
surface into 12-inch round.
Transfer apple mixture to pie dish, then top with butter. Drape remaining dough round over apples. Trim overhang to 1/2-
inch and press edges together; fold dough under itself so it is flush with edge of pie dish. Crimp edge decoratively.
Lightly brush top of pie with milk and sprinkle all over with raw sugar. Using a small sharp knife, cut 4 steam vents in
top crust. Bake for 15 minutes. Loosely tent pie with aluminum foil. Reduce temperature to 350°F and bake pie 1 hour, or
until crust is golden and filling is bubbling through steam vents. Cool pie on Multipurpose Rack until warm.
Cut pie into wedges and serve with ice cream.
INGREDIENTS
Make-Ahead: Pie is best served warm, but will keep, covered and at room temperature, for up to 1 day.
Crust:
2 1/2 cups all-purpose flour
2 tbs granulated sugar
1/2 lb (2 sticks) cold unsalted butter, cut into 1/2-inch cubes
1/3 cup ice-cold water
Filling:
2/3 cup packed light brown sugar
1/4 cup all-purpose flour
1 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
Pinch of ground cloves
3 Granny Smith apples, peeled, cored, cut into 1/2-inch wedges
2 Golden Delicious apples, peeled, cored, cut into 1/2-inch wedges
2 Gala apples, peeled, cored, cut into 1/2-inch wedges
1/3 cup dark raisins
2 tbs unsalted butter, thinly sliced
1 tsp whole milk
2 tsp raw or granulated sugar
Vanilla ice cream, for serving
Serves: 8
METHOD
1. In a food processor, pulse flour, sugar, and 1 tsp salt to blend. Add butter and pulse about 10 times, or until butter is
in pea-size pieces. While pulsing, drizzle in water and process just until moist clumps form. Transfer dough to a work
surface, divide it in half, making one half slightly larger than other, and form into 2 thick disks. Wrap each disk in plastic
wrap and refrigerate at least 30 minutes, and up to 1 day.
2.
3.
4.
5.
6.
7.
Meanwhile, to make filling and bake pie:
To make crust:
35 36

Prep Time: 10 minutes, plus 45 minutes rising time
Cook Time: 15 minutes
Tomato-Salami Pizza
METHOD
1.
2.
3.
4.
5.
6.
In small bowl, whisk water, honey, and yeast. Set aside 5 minutes, or until foamy. Stir to dissolve yeast.
In food processor, pulse flour and 1/2 tsp salt to combine. With machine running, pour in yeast mixture and 2 tsp oil
and process until dough forms ball. Transfer dough to work surface and knead for about 3 minutes, or until smooth and
elastic. Do not add too much flour. The dough will be tacky but should release cleanly from your hands.
Place on floured 12-inch pizza pan and dust top with flour. Cover with plastic wrap. Let stand in warm, draft-free place
45 minutes, or until doubled in volume.
Position Oven Rack on lowest rack of Curtis Stone Convection Oven. Using CONVECTION mode, set oven to 450°F for 15
minutes and preheat.
Using floured hands, stretch out dough until it covers pan. Working quickly, drizzle and rub remaining oil over dough.
Sprinkle garlic evenly over dough and gently rub it into oil. Arrange salami and tomato slices in a single layer, on dough,
leaving a 1-inch border around circumference. Scatter cheese on top. Sprinkle with salt and pepper.
Bake 15 minutes, or until crust is crisp and golden brown on bottom and cheese has melted and begun to brown. Transfer
pizza to cutting board. Using a pizza cutter or large knife, cut pizza into wedges and serve.
INGREDIENTS
Make-Ahead: Pizza is best eaten as soon as it’s made.
1/2 cup lukewarm water (110° to 115°F)
1 tsp honey
1 1/4 tsp active dry yeast
1 1/4 cups all-purpose flour, plus more for dusting
2 tbs extra-virgin olive oil, divided
2 tsp finely chopped garlic
1 1/2 oz paper-thin slices salami
1 small tomato (about 4 oz), cut into 1/4-inch-thick rounds
4 oz fresh mozzarella cheese, torn into small pieces
Serves: 4
Prep Time: 25 minutes
Cook Time: 1 hour and 20 minutes
Chicken Casserole with Fennel and Bacon
METHOD
1.
2.
3.
4.
5.
Position Oven Rack in center rack position of Curtis Stone Convection Oven. Using ROAST mode, set oven to 375°F for 40
minutes and preheat. Place Multipurpose Rack in Oven Tray.
Coat chicken with oil and season with salt and pepper. Place chicken on Multipurpose Rack and roast in center of oven 40
minutes, or until they are golden and barely pink at bone when pierced with tip of small sharp knife. Remove tray from oven.
Meanwhile, heat large skillet over medium heat. Add bacon and cook, stirring occasionally, 8 minutes, or until crisp. Add
fennel and onions and cook, stirring occasionally, 8 minutes, or until tender. Stir in rosemary, thyme, garlic, and ground
fennel and cook 2 minutes, or until fragrant. Stir in broth and beans. Season with salt and pepper. Bring mixture to simmer.
Transfer bean mixture to an 11x7-inch rectangular baking dish. Nestle chicken in bean mixture. In small bowl, mix panko
and Parmesan. Sprinkle most panko mixture over beans (don’t worry if juices are soaked up by some of crumbs) and
remainder over chicken.
Using ROAST mode, set oven to 350°F for 25 minutes and preheat. Bake casserole 25 minutes, or until bean mixture is
bubbling all over and panko topping is crisp and golden. Let stand for 15 minutes before serving.
INGREDIENTS
Make-Ahead: Casserole can be assembled (unbaked) without bread crumb topping up to 4 hours ahead, cooled, covered, and
refrigerated. Sprinkle bread crumb topping over casserole just before baking and allow a bit more baking time.
4 whole chicken legs (thighs and drumsticks; about 8 oz. each), excess fat removed
2 tsp olive oil
3 slices bacon, coarsely chopped
1 small fennel bulb, trimmed, finely chopped (about 1 cup)
1/2 onion, finely chopped (about 1 cup)
2 tsp finely chopped fresh rosemary
2 tsp finely chopped fresh thyme
3 garlic cloves, finely chopped
1 tsp fennel seeds, ground
1 cup reduced-sodium chicken broth
One 15-oz can cannellini beans, drained, rinsed
1/4 cup panko (Japanese bread crumbs)
1/4 cup freshly grated Parmesan cheese
Serves: 4
37 38