Cuisinart TOB-30BW - Toaster Oven/Broiler Specifications Page 1

INSTRUCTION AND RECIPE BOOKLET Cuisinart® Convection Toaster Oven Broiler TOB-60N

10Roasted Vegetable QuesadillasMakes 2 quesadillas (4 servings)¼ medium zucchini (approximately 2 ounces), cut into ½-inch dice¼ red bell pepper (ap

11Oven Roasted Steak FriesMakes 2 servings1 pound Idaho or russet potatoes (about 2 to 3 medium potatoes), cut into ½-inch wedges2 tablespoons extra

12Roasted Fennel, Carrots and ParsnipsMakes 4 servings2 fennel bulbs, quartered3 medium carrots, cut into 1-inch pieces1 large parsnip, cut into 1-

13White Pizza with Prosciutto, Arugula and TomatoesMakes one 12-inch pizza (8 servings)1/3 recipe pizza dough (page 24)1 tablespoon extra virgin o

14for about 12 to 14 minutes, or until the dough is nicely browned and the cheese is melted and bubbling on top.Remove the pizza from the oven. Cut in

15½ jalapeño, finely chopped½ red bell pepper, chopped¼ medium sweet potato, peeled and diced 2½ teaspoons extra virgin olive oil, divided¼ teasp

16Place the sausage, pepper, onion and garlic with a pinch each of the salt and pepper on a baking tray. Roast in preheated oven for about 15 min-utes

17cavity. Squeeze the lemon juice all over the chicken and place the juiced lemon in the cavity. Rub the olive oil on the chicken and sprinkle all ove

18Roasted Sole with Artichokes and CapersMakes 4 servings3½ tablespoons fresh lemon juice, divided2 medium artichokes, trimmed, choke removed, and c

19dough over the entire surface. Brush the dough with the remaining olive oil, and sprinkle the salt and rosemary to cover. Cover with plastic wrap an

2CONTENTSImportant Safeguards. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Special Cord Set Instructions . . . .

20Place dough in a 1-gallon sealable plastic bag with the air squeezed out, or in a bowl covered with plastic wrap. Let rise in a warm place until it

21½ cup dried cherries¼ cup raisins½ cup granulated sugar2 tablespoons honey1 teaspoon pure vanilla extract Preheat the Cuisinart® Convection

22Lemon SquaresMakes 16 servingsCrust: nonstick cooking spray½ cup almonds1 cup unbleached, all-purpose flour1/3 cup confectioners’ sugar½ teaspoo

23Glaze: 6 tablespoons heavy cream¼ teaspoon pure vanilla extract pinch table salt½ tablespoon light corn syrup3 ounces white chocolate, choppedP

24Cook the sugar mixture until it turns to an amber color. Once it achieves that color, take off from heat and slowly stir in the cream (note: the mix

25Pâte SucréeMakes two 9-inch single-crust tarts 2 cups unbleached, all-purpose flour2 tablespoons granulated sugar½ teaspoon table salt¾ cup unsa

26WARRANTYLIMITED THREE-YEAR WARRANTYThis warranty is available to consumers only. You are a consumer if you own a Cuisinart® Convection Toaster Oven

27NOTES

©2013 Cuisinart150 Milford RoadEast Windsor, NJ 08520Printed in China13CE142342Discover the complete line of Cuisinart® brand premier kitchen applianc

IB-11043B(1.0) BOOKSIL1439IB-1B1Operator : KelvinIRP : AAJPDF version :Hugo Code :Color Series:IB-11043B152X229mm Saddle Stitched 28 pp4C(C

323. Do not rest cooking utensils or baking dishes on glass door.24. Turn the timer dial to the OFF position to turn off toaster oven broiler.25. Do

412348FEATURES AND BENEFITS 1. Temperature DialSelect desired temperature for the baking or broiling functions. 2. Function DialSelect cooking meth

5BEFORE FIRST USEPlace your oven on a flat surface.Before using your oven, move it two to four inches away from the wall or from any objects on the co

6WarmTo keep food warm, turn the temperature dial to 200˚F; turn the function dial to warm position and set the ON/Toast shade dial to the always ON p

7RECIPESCranberry Bran MuffinsStart your morning off with one of these deliciously hearty muffins. Makes 6 muffins nonstick cooking spray¾ cup unble

8parchment is no longer wet. Remove the beans/rice and parchment and continue baking until the shell is golden brown, about an additional 15 minutes.

9Stuffed MushroomsMakes 16 servings14 ounces stuffing mushrooms½ cup panko (breadcrumbs)¼ teaspoon dried basil½ teaspoon dried oregano1 tablespoo