Cuisinart Toaster TOB 50BC User Manual

Recipe  
Booklet  
Reverse Side  
INSTRUCTION BOOKLET  
Cuisinart® Classic Toaster Oven Broiler  
TOB-50BC  
G IB-7332  
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.  
 
SAVE THESE INSTRUCTIONS  
13  To avoid burns, use extreme caution when removing tray or  
disposing of hot grease  
Please read and keep these instructions handy  These instructions will  
help you to use your Cuisinart® Toaster Oven Broiler to its fullest so that  
you will achieve consistent, professional results  
14  When not in use, always unplug the unit  Do not store any  
materials other than manufacturer’s recommended accessories  
in this oven  
15  Do not place any of the following materials in the oven: paper,  
cardboard, plastic and similar products  
SPECIAL CORD SET INSTRUCTIONS  
A short power supply cord is provided to reduce the risks resulting from  
16  Do not cover crumb tray or any part of the oven with metal foil  
This will cause overheating of the oven  
becoming entangled in or tripping over a longer cord  
Longer extension cords are available and may be used if care is  
exercised in their use  
17  Oversize foods, metal foil packages and utensils must not be  
inserted in the toaster oven broiler, as they may involve a risk of  
fire or electric shock  
If a long extension cord is used, the marked electrical rating of the  
extension cord must be at least as great as the electrical rating of the  
appliance, and the longer cord should be arranged so that it will not  
drape over the countertop or tabletop where it can be tripped over or  
pulled on by children  
18  A fire may occur if the toaster oven broiler is covered or  
touching flammable materials such as curtains, draperies, and  
walls, when in operation  Do not store any items on top of the  
appliance when in operation  Do not operate under wall  
cabinets  
NOTICE  
19  Do not clean with metal scouring pads  Pieces can break off the  
pad and touch electrical parts, involving a risk of electric shock  
This appliance has a polarized plug (one blade is wider than the other)  
As a safety feature, this plug will fit in a polarized outlet only one way  If  
the plug does not fit fully in the outlet, reverse the plug  If it still does  
not fit, contact a qualified electrician  Do not attempt to defeat this  
safety feature  
20  Do not attempt to dislodge food when the toaster oven broiler is  
plugged into electrical outlet  
21  Warning: To avoid possibility of fire, NEVER leave toaster oven  
broiler unattended during use  
22  Use recommended temperature settings for baking and roasting  
23  Do not rest cooking utensils or baking dishes on glass door  
24  Turn the function dial to the off position to turn off toaster oven  
broiler  
 
3
10  
9
FOR HOUSEHOLD USE ONLY  
NOT INTENDED FOR COMMERCIAL  
USE  
INTRODUCTION  
You’ll love how easily our Cuisinart® Classic Toaster Oven Broiler does  
everything from breakfast toast to family meals  Toast 6 slices of bread,  
bagels or muffins, or bake or broil a family-sized entrée  This countertop  
oven is big enough to handle many of your everyday full-size oven  
tasks  We’ve simplified the controls to make the whole process easier  
than ever  Check out our recipes in the back of the book, and enjoy!  
1
2
3
4
6 5  
Broiling pan & drip tray  
11  
7  Oven Rack (not shown)  
Has two positions  The top position has a 50% stop feature so  
the rack stops halfway out of the oven  It can be removed by lift-  
ing the front of the rack and sliding it out  
FEATURES AND BENEFITS  
1  Temperature Dial  
Select desired temperature for the baking or broiling  
function  
8  Slide-out Crumb Tray (not shown)  
Slides out from bottom of the toaster oven broiler for easy  
cleaning  
2  Function Dial  
Select cooking method – bake, broil or toast  
9  Cord Storage  
3  Toast Shade Dial  
Takes up excess cord and keeps countertop neat  
Select the desired toast shade – light, medium or dark  
10  Easy-Clean Interior  
4  Toasting Start Button  
The sides of the oven are coated, providing an easy-to-clean  
Push button to start toasting function  
surface  
5  Toasting Stop Button  
11  Broiling Pan and Baking Pan/Drip Tray  
Push button to stop toasting in mid-cycle and shut off oven  
A pan is included for your convenience  The broiling pan’s has  
two positions to accommodate a variety of meats, poultry, and  
fish for broiling  The Drip Tray/Baking Pan must be used when  
broiling  It can be used alone when baking or roasting  
6  Oven On Indicator  
Indicator light will remain lit when oven is in use  
4
 
BEFORE ThE FIRST USE  
USE AND CARE  
Place your oven on a flat surface  
Unwind the power cord  Check that the crumb tray is in place and that  
there is nothing in the oven  Plug power cord into the wall outlet  
Before using your oven, move it two to four inches away from the wall or  
from any objects on the countertop  Do not use on heat-sensitive  
surface  
Broil  
When broiling, add approximately ¼ cup water to the bottom of the  
broiling pan to reduce sizzling and splattering  Place the broiling pan in  
the drip tray  Note: There are two positions for the broiling pan so that a  
variety of thicknesses of foods can be broiled  Also, the oven rack can  
be turned up or down depending on the thickness of the food being  
broiled  In most cases the oven rack should be in the higher position  
(position C – see rack position diagram on page 6)  
DO NOT STORE OBJECTS ON THE TOP OF THE OVEN  IF YOU DO,  
REMOVE ALL OBJECTS BEFORE YOU TURN ON YOUR OVEN  THE  
EXTERIOR WALLS GET VERY HOT WHEN IN USE  KEEP OUT OF  
REACH OF CHILDREN  
GENERAL GUIDELINES  
To broil, set temperature and function dials to broil  Preheat oven for  
five minutes with door closed  After the five-minute preheat period,  
place the broiling pan in the oven  Always leave door ajar when broiling  
Baking: Baking function can be used as you would normally use your  
kitchen oven for roasting meats including chicken, or baking cakes,  
cookies and more  
Caution: Never use glass oven dishes to broil  
To stop broil operation, turn function dial to off position  
Broiling: Broiling function can be used for beef, chicken, pork, fish and  
more  It also can be used to top-brown casseroles and gratins  
Caution: Aluminum foil is not recommended for covering the drip tray  
Foil is extremely dangerous when broiling fatty foods  Grease will  
accumulate and may catch fire  The use of foil is not recommended, but  
if foil is used to cover broiling pan, be sure foil is tucked neatly around  
the pan and does not touch the walls or heating rods  Never cover  
crumb tray  
Bake  
To bake, turn the temperature dial to the desired temperature and turn  
function dial to bake position  Make sure oven rack is in position A –  
see rack position diagram on page 6  The oven indicator light will turn  
on  Preheat oven for five to ten minutes (time will vary depending upon  
desired temperature); then begin to bake  
Toast  
To toast, make sure the oven rack is in rack position B, as indicated in  
the diagram on page 6  If toasting two items, center them in the middle  
of the rack  Four items should be evenly spaced – two in front, two in  
back  Six items should be evenly spaced – three in front, three in back  
Close the glass door  
Toasting: Always have the rack in rack position B, as indicated in the  
diagram on page 6, for even toasting  Always center your item/items in  
the middle of the rack  
WARNING: Placing the rack in the bottom position or in the top position  
with the rack upwards while toasting may result in a fire  Refer to rack  
position diagram for proper use  
Set function dial to toast  Turn toast shade dial to desired browning  
setting  Press Start button to begin toasting  
Turning off the toaster oven broiler: Turn the function dial to off position  
The indicator will turn off  
 
5
When the toasting cycle is finished, the oven will beep 5 times and turn  
off  If you wish to stop the toasting cycle before it is finished, simply  
press the Stop button  The toaster oven broiler will cancel your toast  
cycle  
IMPORTANT  
After cooking greasy foods and after your oven has cooled, always  
clean top interior of oven  If this is done on a regular basis, your oven  
will perform like new  Removing the grease will help to keep toasting  
consistent, cycle after cycle  
Important: The oven rack must be in rack position B as indicated in the  
diagram on this page  
All of our recipes have been tested in our kitchen and specially  
developed to work in the Cuisinart® Classic Toaster Oven Broiler  These  
mouth-watering recipes are just a sampling of what the Cuisinart®  
Classic Toaster Oven Broiler can do  
CLEANING AND MAINTENANCE  
Always allow the oven to cool completely before cleaning  
1  Always unplug the oven from the electrical outlet  
2  Do not use abrasive cleansers, as they will damage the finish  
Simply wipe the exterior with a clean damp cloth and dry  
thoroughly  Apply the cleansing agent to a cloth, not to the  
toaster oven, before cleaning  
Oven rack positions  
Each recipe gives you step-by-step  
directions and will even tell you  
where the oven rack should be  
positioned for best results  
3  To clean interior walls, use a damp cloth and a mild liquid soap  
solution or a spray solution on a sponge  Never use harsh  
abrasives or corrosive products  These could damage the oven  
surface  Never use metal scouring pads, etc  on interior of oven  
Please refer to the diagram for oven  
rack positions  Each position is  
described with a letter that is referred  
Rack Position  
A
4  To remove crumbs, slide out the crumb tray and discard crumbs  
Wipe clean and replace  Crumb tray is dishwasher-safe  To  
remove baked-on grease, soak the tray in hot sudsy water or  
use nonabrasive cleaners  Never operate the oven without the  
crumb tray in place  
to in the recipe  
Rack Position  
B
5  Wire rack, broiling pan and drip tray are dishwasher-safe  If  
heavily soiled, soak in hot sudsy water or use a nylon scouring  
pad or nylon brush  
Rack Position  
C
6  Never wrap the cord around the outside of the oven  Use the  
cord storage cleats on the back of the oven  
6
 
prepared muffin cups  Top each in the center with about ¾ teaspoon  
jam or marmalade  Sprinkle muffins with the sugar/cinnamon mixture  
Bake in toaster oven for 18 to 20 minutes, rotating the muffin tin after  
approximately 9 minutes  Turn out onto a rack and cool for at least  
5 to 10 minutes (the jam will be hot enough to burn) before serving  
RECIPES  
Jammy Muffins  
Nutritional information per muffin:  
Get your ingredients all ready to mix the night before – combine dry  
ingredients and cover; combine egg, milk, yogurt and vanilla; cover and  
refrigerate  In the morning mix and bake for fresh warm muffins  
Calories 138 (9% from fat) • carb. 28g • pro. 4g • fat 1g • sat. fat 0g  
• chol. 36mg • sod. 196mg • calc. 46mg • fiber 1g  
Makes 6 regular muffins  
1½  
½
teaspoons + 3 tablespoons granulated sugar  
teaspoon ground cinnamon  
cooking spray  
cup unbleached all-purpose flour  
teaspoons baking powder  
teaspoon baking soda  
teaspoon salt  
large egg  
cup lowfat milk  
Parmesan Chive Corn Muffins  
These muffins are delicious served warm from the oven with soups or  
stews  
1
1¼  
¼
¹⁄8  
1
¼
2
Makes six 2½-inch muffins  
cooking spray  
cup all-purpose flour  
cup yellow cornmeal  
tablespoons firmly packed brown sugar  
teaspoon cream of tartar  
teaspoon baking soda  
teaspoon salt  
large egg, lightly beaten  
cup milk (can use whole, 2%, 1% or nonfat)  
tablespoons unsalted butter, melted and cooled  
cup freshly grated Parmesan  
tablespoon chopped fresh chives  
½
½
2
tablespoons plain lowfat yogurt  
teaspoon vanilla extract  
teaspoons jam or marmalade (not jelly)  
¼
4
1
¼
¹⁄8  
1
½
2
Place the rack in position A, preheat toaster oven to 400°F  Combine 1½  
teaspoons granulated sugar with cinnamon and reserve  Lightly coat a  
standard 6-cup muffin tin with cooking spray  
Place flour, 3 tablespoons granulated sugar, baking powder, baking  
soda, and salt in a medium bowl  Stir to blend  Place egg in a small  
bowl and stir until smooth  Add milk and yogurt to beaten egg and stir  
until smooth, then stir in vanilla  Add the liquid mixture to the dry  
ingredients and whisk until just smooth – do not overmix – the muffins  
can become tough and rubbery  Divide the batter evenly among the  
¼
1
Place the rack in Position A, and preheat toaster oven to 400ºF  Lightly  
coat a standard 6-cup muffin tin with cooking spray  
 
7
wheel, cut the sheet in half crosswise, then cut each piece into eight  
strips, 6 x ½ inches each  Twist each strip 3 to 4 times; pinch ends to  
seal  Place on a tray and refrigerate for at least 30 minutes  
In a small mixing bowl, combine the flour, cornmeal, brown sugar,  
cream of tartar, baking soda and salt; stir to combine and completely  
break up any lumps in the brown sugar  
Ten minutes before baking, place the rack in position B; preheat the  
toaster oven to 425ºF  Line the broiler pan (without drip tray) with a  
sheet of parchment paper  
In a 1-cup glass measure combine the egg, milk and melted cooled  
butter  Add the liquid ingredients, the grated Parmesan and the chives  
all at once to the dry ingredients  Stir until just moistened  Fill the  
prepared muffin cups with the batter  
Arrange 8 puff pastry twists evenly on the parchment-lined pan  Bake  
for 11 to 13 minutes at 425º F until puffed and crispy  Remove from the  
pan with tongs or a spatula and place on a rack to cool  Arrange the  
second batch on the same pan and repeat  Serve slightly warm or at  
room temperature  
Bake in the preheated 400ºF oven for about 20 minutes, until lightly  
browned  Remove from pan and serve warm  
For plain corn muffins, follow the recipe, omitting the Parmesan and  
chives  
Nutritional information per twist:  
Nutritional information per muffin (made with 2% milk):  
Calories 166 (36% from fat) • carb. 22g • pro. 5g • fat 7g • sat. fat 4g  
• chol. 50g • sod. 259g • calc. 86mg • fiber 1g  
Calories 84 (51% from fat) • carb. 9g • pro. 2g • fat 5g • sat. fat 1g  
• chol. 0 mg • sod. 66mg • calc. 8mg • fiber 0g  
Quick Cheese Nachos  
Homemade nachos make a great quick snack or appetizer  
Serve with sour cream, guacamole and your favorite salsa  
Pesto Cheese Twists  
Serve these an appetizer, or with soup in place of crackers  
Makes sixteen 5-inch twists  
Makes 2 servings  
1
sheet puff pastry, thawed at room temperature for  
20 to 30 minutes  
15  
²⁄3  
¼
¼
¼
1
full-sized baked tortilla chips (about 2¼ ounces)  
cup refried beans  
cup jalapeño pepper slices, drained  
cup chopped scallions  
cup sliced black olives, drained  
cup shredded extra-sharp Cheddar  
(can use lowfat)  
1
1
1
tablespoon prepared pesto  
tablespoon grated Parmesan or Asiago  
egg white, beaten until foamy  
On a lightly floured surface, roll the thawed puff pastry until it  
measures 10 x 12 inches; use a pastry wheel to cut the puff pastry in  
half crosswise  Combine the pesto, grated cheese and half the beaten  
egg white (discard the remaining egg white)  Spread the pesto mixture  
over one of the half-sheets using an offset spatula; top with the second  
half-sheet  Use a rolling pin to lightly roll together  With the pastry  
Place rack in position A and preheat on broil setting  Arrange chips in  
11x7-inch baking pan that has been lined with foil  Distribute the  
remaining ingredients over the chips, as evenly as possible in the order  
8
 
parsley, green onion, mayonnaise and half the cheese  Stir gently to  
combine  
listed, ending with the shredded cheese  Place in the oven and broil  
until cheese is bubbly, about 4 minutes  Serve immediately  
Divide crab mixture evenly among the four toasted English muffin  
halves and spread evenly  Sprinkle each with ¼ of the remaining  
cheese  Arrange the sandwiches on the prepared baking tray  Broil on  
rack position B until golden, toasty, hot, and cheese is melted, about 4  
to 5 minutes  
Nutritional information per serving (made with lowfat cheese):  
Calories 543 (40% from fat) • carb. 43g • pro. 39g • fat 25g • sat. fat 1g  
• chol. 60mg • sod. 1560mg • calc. 910mg • fiber 4g  
Nutritional information per serving (one open-faced sandwich):  
Calories 355 (42% from fat) • carb. 33g • pro. 29g • fat 16g • sat. fat 2g  
• chol. 102mg • sod. 808mg • calc. 360mg • fiber 2g  
Melted Cheese Sandwiches  
The next two sandwiches are classic toaster-oven fare, quick and easy  
hot sandwiches for any time of day or night  
hot Smoked Turkey & havarti  
Toasted Crab & Cheddar Melts  
A classic open-faced toasted sandwich  Serve with a green salad for  
supper, or for Sunday brunch  
Sandwiches with Avocado  
Makes 4 open-faced sandwiches  
4
slices good quality whole wheat or pumpernickel bread  
(about 5 x 3½ x ½ inches)  
Makes 4 open-faced sandwiches  
6
1
1
1½  
¹⁄8  
12  
tablespoons lowfat mayonnaise  
tablespoon Dijon-style mustard  
tablespoon chopped fresh parsley  
teaspoons tarragon  
teaspoon freshly ground pepper  
ounces thinly sliced smoked turkey  
2
sandwich-size English muffins, split  
ounces lump crab meat, drained  
cup finely chopped celery  
cup chopped fresh parsley  
tablespoons finely chopped green onion  
cup lowfat mayonnaise  
12  
½
¹⁄3  
2
½
1
12-16 thin slices Italian tomato (slice, then place on layered  
cup shredded sharp Cheddar (can use lowfat)  
paper towels to drain)  
6
1
ounces sliced havarti (can also use Cheddar,  
Swiss, provolone, Gouda)  
avocado (ripe but firm), peeled and sliced  
Toast English muffin in toaster oven on light setting; let cool completely  
Line the baking pan with foil; preheat toaster oven on broil setting  
Pick crab over carefully to remove shell and cartilage bits, taking care  
not to break up large lumps, and place in a medium bowl  Add celery,  
 
9
Toast bread on medium setting (or to taste)  Reserve  
Place the yogurt, mustard, olive oil, shallot, dill weed, sugar, ½  
teaspoon salt, and 1⁄4 teaspoon pepper in a medium bowl  Stir with a  
whisk to blend  Let stand 30 minutes or longer to allow flavors to  
develop  The sauce may be done up to a day ahead  Makes about 1¼  
cups sauce  
Preheat toaster oven to 400°F  Line baking pan with foil  In small bowl,  
combine mayonnaise, mustard, parsley, tarragon, and pepper; mix well  
Spread mayonnaise mixture on one side of each slice of toasted bread  
Top each evenly with one quarter of the smoked turkey, one quarter of  
the sliced tomatoes, and one quarter of the cheese  Place on foil-lined  
baking pan, evenly spaced in position B  Place in toaster oven and bake  
until cheese is bubbly and browned, about 4 to 6 minutes  Garnish with  
sliced avocado and serve hot  
Brush the salmon fillets with the soy sauce and sprinkle with the  
remaining salt and pepper  Let sit for 15 minutes at room temperature  
Place the rack in the toaster oven in position B and preheat on the broil  
setting  Place the drip pan in the broiling pan so that the fish will be  
about 1½ to 2 inches from the upper element  Lightly coat the broiler  
pan rack with cooking spray and add ¼ cup of water to the drip pan  
Arrange the salmon fillets skin down on the prepared pan  Place in the  
oven in position B and broil with the oven door ajar for 14 to 18 minutes;  
salmon should test 145°–150ºF when tested with an instant-read  
thermometer  Serve hot or chilled with the Dijon-dill sauce  
Nutritional information per serving (one open-faced sandwich):  
Calories 493 (55% from fat) • carb. 25g • pro. 19g • fat 29g • sat. fat 13g  
• chol. 92mg • sod. 1329mg • calc. 258mg • fiber 6g  
*For a thicker sauce, strain the yogurt for 1 hour or longer using a  
Soy Glazed Salmon with Dijon-Dill Sauce yogurt strainer or a strainer lined with a coffee filter; discard the whey  
(liquid)  
The Dijon-dill sauce may be made ahead if you are entertaining  
**For a richer sauce, use lowfat sour cream  
Makes 4 servings  
Nutritional information per serving (sauce made with nonfat yogurt):  
Calories 321 (36% from fat) • carb. 14g • pro. 36g • fat 13g • sat. fat 2g  
• chol. 89mg • sod. 1448mg • calc. 86mg • fiber 0g  
²⁄3  
½
2
cup nonfat plain yogurt* or lowfat sour cream**  
cup grainy Dijon-style mustard  
tablespoons extra virgin olive oil  
small shallot (½ ounce), peeled and finely chopped  
ounce fresh dill weed, finely chopped  
teaspoons sugar  
1
¾
2
1
teaspoon kosher salt, divided  
½
4
1
teaspoon freshly ground black pepper  
6-ounce portions salmon fillet, skin on  
tablespoon soy sauce  
10  
 
Remove from oven, drizzle with lemon juice and sprinkle with remaining  
chopped parsley  Serve with additional lemon wedges  
Oven Baked Scampi  
Serve over linguine cooked al dente, or with crusty bread to dip in the  
sauce  
Nutritional information per serving (3 servings):  
Calories 366 (47% from fat) • carb. 11g • pro. 34g • fat 19g • sat. fat 6g  
• chol. 316mg • sod. 526mg • calc. 96mg • fiber 1g  
Makes 2 to 3 servings  
1
2
2
2
1-2  
1
½
¼
¹⁄8  
¼
¹3  
2
pound large (21-30 count) shrimp  
tablespoons unsalted butter, melted  
tablespoons extra virgin olive oil  
tablespoons finely minced shallot  
cloves garlic, peeled and finely minced  
teaspoon herbes de Provence or Italian herb blend  
teaspoon dry mustard  
teaspoon kosher salt  
teaspoon freshly ground black pepper  
cup dry vermouth  
Mushroom Meatloaf  
This meatloaf makes out-of-this-world sandwiches the next day (if there  
is any left)!  
Makes 6 servings (12 slices)  
cooking spray  
½
4
1
1
1
tablespoon extra virgin olive oil  
ounces mushrooms, thinly sliced or finely chopped  
carrot, peeled and finely chopped  
large celery stalk, finely chopped  
medium onion, finely chopped  
clove garlic, finely minced  
cup fresh bread crumbs  
tablespoons chopped fresh Italian parsley  
tablespoon freshly squeezed lemon juice  
lemon wedges  
1
1
1
2
teaspoon thyme  
Peel shrimp, leaving tail on  De-vein and partially butterfly; reserve  
Preheat toaster oven to 425°F  
slices firm white bread, torn into pieces  
cup milk (can use whole, 2%, 1% or nonfat milk)  
large egg  
pound ground veal  
pound lean ground pork or dark-meat turkey  
teaspoon kosher salt  
½
1
¾
¾
1
Combine melted butter, olive oil, shallot, garlic, herbes de Provence, dry  
mustard, salt, and pepper  Spread half of this mixture in a 1¼-quart  
ovenproof oval dish  Arrange shrimp evenly over the butter/oil mixture  
Pour the vermouth and the remaining butter/oil mixture over the shrimp  
Place in rack position B  Bake for 8 to 9 minutes  Remove from oven,  
stir gently to loosen – shrimp should be beginning to curl and be  
somewhat opaque and “shrimp” in color  Sprinkle evenly with  
breadcrumbs and half the chopped parsley  Return to the oven for an  
additional 3 to 4 minutes  
½
teaspoon freshly ground black pepper  
 
11  
Place the rack in position A and preheat toaster oven to 350º F  Lightly  
coat a 6-cup loaf pan (8½ x 4½ x 2½ inches) with cooking spray  Heat  
the oil in a 10-inch skillet over medium heat  Add the mushrooms,  
carrot, celery, onion and garlic  Cook until tender, 4 to 5 minutes  Add  
the thyme and cook for 1 minute  Remove from the heat, transfer to a  
shallow bowl and let cool completely  
bun, roll, or English muffin with desired condiments and  
accompaniments such as lettuce, sliced tomato, onion, etc  
*Times will be dependent on temperature and thickness of meat  Test  
with an instant-read thermometer  
Rare: 120°-125°F (red center)  
Medium-Rare: 125°-140°F (pink center)  
Medium: 145°-155°F (gray-barely pink center)  
Well Done: 160°F (gray)  
Place the torn bread in a large bowl  Stir in the milk and egg and let  
stand for 2 to 3 minutes  Add the cooled cooked vegetable mixture, the  
ground meat, salt and pepper; mix well to combine  Pack mixture into  
the prepared loaf pan  Bake for 1¼ hours  Allow the meatloaf to rest in  
the pan for 10 minutes  Drain excess fat if necessary, turn the loaf out of  
the pan and slice to serve  
Nutritional information per serving (one hamburger):  
Calories 325 (15% from fat) • carb. 0g • pro. 50g • fat 12g • sat. fat 4g  
• chol. 133mg • sod. 109mg • calc. 9mg • fiber 0g  
Nutritional information per serving (2 slices; made with 1% milk):  
Calories 312 (54% from fat) • carb. 11g • pro. 24g • fat 19g • sat. fat 7g  
• chol. 124g • sod. 329mg • calc. 60mg • fiber 1g  
Spicy London Broil  
This dry rub has bold, spicy flavors – not overbearing, but not for the  
faint-hearted  If you prefer milder flavors, cut back on the cayenne just a  
bit  
Broiled hamburgers or Cheeseburgers  
Makes 4 burgers  
cooking spray  
24  
4
ounces lean ground sirloin or ground round  
kosher salt and freshly ground pepper to taste  
slices cheese (Cheddar, Swiss), optional  
Makes 4 to 6 servings  
1½  
1½  
1½  
1¼  
1
teaspoons ground cumin  
teaspoons sugar  
teaspoons kosher salt  
teaspoons thyme  
Preheat toaster oven on broil setting  Line the baking pan with  
aluminum foil, and insert baking/broiling rack  Lightly coat the broiling  
rack into rack position B with cooking spray  
teaspoon freshly ground black pepper  
¼-½ teaspoon cayenne  
1½ pounds top round London broil, about 1¼ inches thick  
cooking spray  
Divide meat into four 6-ounce portions and shape into 4-inch burgers  
Lightly season with kosher salt and freshly ground pepper on both  
sides  Arrange the burgers, evenly spaced, on the rack and broil to  
taste*, about 4 to 8 minutes per side  For cheeseburgers, top with sliced  
cheese one minute before second side is done  Serve hot on toasted  
12  
 
In a small bowl, combine the cumin, sugar, salt, thyme, pepper and  
cayenne; blend  Rub the spice mixture evenly on the meat  Place on a  
non-metallic plate, cover with plastic wrap and refrigerate until 20  
minutes before cooking  The spice rub may be put on the meat up to 24  
hours before cooking  The longer it is on the meat, the more intense the  
flavor will be  
Teriyaki Glazed Chicken Breasts  
Make the teriyaki marinade ahead and have it on hand  Serve with rice  
and steamed fresh vegetables  
Makes 4 servings  
½
¼
3
1½  
3
cup soy sauce (can use low sodium)  
cup rice wine vinegar  
tablespoons dry sherry or mirin  
tablespoons finely chopped fresh ginger  
tablespoons brown sugar  
Place the rack in position B and preheat toaster oven on broil setting,  
keeping door ajar  Put ¼ cup of water in the bottom of the drip tray;  
position the drip tray so that the meat will be about 1 inch from the  
upper element  Lightly coat the broiling rack with cooking spray and  
arrange the meat on it  Broil with the door ajar for 16 to 20 minutes; turn  
the London broil halfway through cooking time, until meat is done to  
desired taste*  Let stand for 10 minutes before carving to allow the  
juices to set; the meat will continue to cook during this time  Test for  
appropriate doneness with an instant-read thermometer  After the meat  
has rested, slice across the grain in very thin slices to serve  
4
boneless, skinless chicken breast halves,  
about 6 to 8 ounces each  
In a 1-quart nonreactive saucepan, combine the soy, rice wine vinegar,  
sherry, ginger, and brown sugar  Bring to a boil, then reduce the heat  
and simmer for 15 minutes  Strain, discard the solids, and let cool  
completely  
*Times will be dependent on temperature and thickness of meat  
Test with an instant-read thermometer  
Rare: 120°-125°F (red center)  
Rinse the chicken and pat dry  Place the chicken between two sheets of  
plastic wrap and pound to an even thickness of ½ inch with a flat  
mallet  Put the flattened chicken breasts in a resealable plastic bag and  
pour half the teriyaki marinade over them  Press the air out and let  
marinate for 15 minutes at room temperature  Reserve and refrigerate  
the remaining marinade in a glass storage jar (it will keep refrigerated  
for up to 2 weeks)  
Medium-Rare: 125°-140°F (pink center)  
Medium: 145°-155°F (gray-barely pink center)  
Well-Done: 160°F (gray)  
Nutritional information per serving (based on 6 servings):  
Calories 211 (48% from fat) • carb. 1g • pro. 25g • fat 11g • sat. fat 4g  
• chol. 67mg • sod. 392mg • calc. 12mg • fiber 0g  
Place the rack in position C and preheat toaster oven on broil setting,  
keeping door ajar  Place the drip tray in the broiling pan so that the  
flattened chicken breast halves will be about 1 inch from the upper  
element  Add ¼ cup of water to the drip tray and arrange the chicken  
“skin” side down on the broiling rack  Broil with the door ajar, about 6 to  
8 minutes  Turn chicken and continue cooking until juices run clear,  
about 6 to 8 minutes longer  (Internal temperature of chicken should be  
170ºF )  
 
13  
Nutritional information per serving:  
to roast for another 20 to 25 minutes  (Internal temperature of the  
chicken should be 170ºF when tested in the breast, and 180ºF when  
tested in the dark meat; juices should run clear )  
Calories 348 (8% from fat) • carb. 20g • pro. 55g • fat 3g • sat. fat 1g  
• chol. 132mg • sod. 2870mg • calc. 49mg • fiber 0g  
Turn off oven and remove the chicken to a platter  Let stand 10 to 15  
minutes before carving  Cover loosely with foil if desired (but skin will  
lose its crispness)  
Lemon Thyme Roast Chicken  
*You can use other herbs such as basil, marjoram, oregano, or  
rosemary  
Roast a succulent chicken without turning on the large oven  
Makes 2 servings  
Nutritional information per serving:  
Calories 576 (66% from fat) • carb. 4g • pro. 44g • fat 42g • sat. fat 11g  
• chol. 174mg • sod. 664mg • calc. 39mg • fiber 1g  
cooking spray  
small broiler/fryer chicken, about 1½ to 2 pounds  
(no larger)  
½
1
1
½
½
¼
1
tablespoon extra virgin olive oil  
tablespoon freshly squeezed lemon juice  
teaspoon dry thyme*  
teaspoon kosher salt  
teaspoon freshly ground black pepper  
4-inch sprig fresh thyme*  
Chicken, Vegetable & White Bean Burritos  
Makes 4 servings  
cooking spray or olive oil from pan  
2
2
8
¼
1
teaspoons good quality olive oil  
cups shredded zucchini  
green onions, trimmed and chopped  
cup chopped flat parsley or cilantro  
can (15-ounce) white beans, drained, rinsed and drained  
again  
1
1
4
clove garlic, peeled and cut in half  
small onion (about 2 ounces), peeled and quartered  
strips lemon zest, 3x½ inches each  
Place the rack in position A and preheat toaster oven to 400ºF  Rinse  
chicken with cold water and pat dry  Place the broiling pan in the drip  
tray in the lower rack position A; add ¼ cup water to the pan and lightly  
coat the broiling rack with cooking spray  
¼
2
1
1
2
teaspoon kosher salt  
cups shredded cooked chicken  
tomato (6 ounces), cored, seeded and chopped  
jalapeño pepper, seeded and chopped  
tablespoons fresh lime juice  
ounces shredded low-fat Cheddar or Monterey Jack,  
about 2 cups  
Rub chicken skin with olive oil and lemon juice  Combine the thyme, salt  
and pepper  Rub half the mixture in the cavity of the chicken and half on  
the skin of the chicken  Place the thyme sprig, garlic halves, onion  
quarters and lemon zest on the prepared pan  Arrange the seasoned  
chicken on top of the vegetables and herbs, place in toaster oven and  
roast for 20 minutes, then lower the temperature to 350ºF and continue  
8
14  
 
4
9-inch flour tortillas (can use flavored such as sun-dried  
tomato)  
Oven Roasted BBQ Baby Back Ribs  
guacamole, sour cream and salsa for garnish  
Makes 2 to 4 servings  
Place the rack in position B and preheat toaster oven to 350ºF  Spray a  
7x11-inch baking dish with cooking spray, or coat with olive oil  
cooking spray  
racks pork baby back ribs, about 8 ribs each  
(1¾ to 2 pounds total)  
teaspoon kosher salt  
teaspoon dried minced onion  
teaspoon thyme  
teaspoon granulated garlic  
teaspoon paprika  
teaspoon freshly ground black pepper  
barbecue sauce, homemade or purchased  
2
In a medium nonstick skillet, heat half the olive oil over medium heat  
Add the shredded zucchini and cook until lightly browned, tender and  
no longer watery, about 8 to 10 minutes  Stir in one quarter of the green  
onions and half the chopped parsley/cilantro  Remove and reserve  
Heat remaining oil in the pan over medium heat  Add a third of the  
remaining green onions, the remaining chopped parsley, drained white  
beans and salt to the pan  Cook for 2 to 3 minutes  Use the back of a  
wooden spoon or a potato masher to mash the beans (the beans  
should be just partially mashed), and cook until heated through, about 3  
to 4 minutes  Transfer to a bowl and let cool  Place the shredded  
chicken in a medium bowl  Stir in the chopped tomato, chopped  
jalapeño, lime juice, half the cheese and half of the remaining green  
onions  
½
½
½
¼
¼
¼
Place the rack in position A and preheat toaster oven to 375°F  
Place roasting rack in baking pan  Lightly coat with cooking spray  
Remove “paper” skin from underside of ribs  Combine salt, minced  
onion, thyme, garlic, paprika, and black pepper  Rub evenly over both  
sides of each rack of ribs  Arrange ribs on prepared roasting rack  
Cover loosely with foil and bake for 50 to 60 minutes  
Spread one quarter of the bean mixture in a line just below the center of  
each tortilla  Top each with one quarter of the cooled zucchini and one  
quarter of the chicken mixture  Sprinkle each with 2 tablespoons of the  
remaining cheese  Roll the burritos and place them seam side down in  
the prepared baking dish  Cover with a sheet of foil that has been  
sprayed with cooking spray; bake for 15 minutes  Remove the foil and  
sprinkle evenly with the remaining cheese and chopped green onions  
Continue to bake until the cheese is melted, about 12 to 15 minutes  
longer  Serve with guacamole, salsa and sour cream for garnish  
Remove ribs from oven  Increase oven temperature to 450°F  Turn ribs  
over and brush with half the BBQ sauce  Roast for 12 to 15 minutes  
Turn, coat top of ribs with sauce and roast for an additional 12 to 15  
minutes  Remove from oven and let rest for 10 minutes  Cut into  
individual ribs and serve  You can heat additional sauce to serve with  
ribs  
Nutritional information per burrito:  
Nutritional information per serving, without barbecue sauce:  
Calories 549 (71% from fat) • carb. 1g • pro. 39g • fat 42g • sat. fat 15g  
• chol. 156mg • sod. 299mg •calc. 66mg • fiber 0g  
Calories 529 (31% from fat) • carb. 38g • pro. 55g • fat 19g • sat. fat 2g  
• chol. 114mg • sod. 997mg • calc. 513mg • fiber 6g  
 
15  
15 minutes before slicing  Slice the tenderloin crosswise into thin slices  
and serve with sauce  
Asian 5-Spice Pork Tenderloin  
Makes 4 to 6 servings  
*Can be found in most well-stocked grocery stores or in any Asian  
grocery store  
2
2
tablespoons light soy sauce  
tablespoons brown sugar  
Nutritional information per serving (6 servings):  
Calories 166 (29% from fat) • carb. 6g • pro. 22g • fat 5g • sat. fat 1g  
• chol. 58mg • sod. 706mg • calc. 17mg • fiber 0g  
1
1
1
1
tablespoon hoisin sauce  
tablespoon dry sherry or mirin  
tablespoon minced fresh ginger  
tablespoon minced green onion  
teaspoons Asian toasted sesame oil*  
cloves garlic, peeled and minced  
teaspoon 5-spice powder*  
teaspoon kosher salt  
2
Baked Potatoes  
Why turn on the big oven just to bake potatoes when the toaster oven  
does such a good job?  
1-2  
½
½
1
pork tenderloin, about 1¼ to 1½ pounds  
cup chicken stock  
½
Makes 4 servings  
4
1
Idaho or russet potatoes, about 8-11ounces each  
teaspoon extra virgin olive oil  
Combine the soy sauce, brown sugar, hoisin sauce, sherry, ginger,  
green onion, sesame oil, garlic, 5-spice powder and salt in a resealable  
freezer-weight bag and stir  Trim any excess fat and silver skin from the  
pork tenderloin  Place the pork tenderloin in the marinade for 30  
minutes at room temperature or up to 8 hours in the refrigerator  
Place the rack in position B and preheat the toaster oven to 400ºF  
Scrub the potatoes thoroughly and dry  Lightly rub each potato with ¼  
teaspoon of the olive oil  Use a fork to prick potatoes about 6 to 8  
times  Place directly on the rack and bake until soft and easily pierced  
with a knife, about 55 to 60 minutes  Remove from the oven  
Place the rack in position A and preheat toaster oven to 450°F  Line the  
baking pan with foil; then place the roasting rack in the pan  
Remove tenderloin from marinade, allowing excess to drain off  Place  
excess marinade in a small saucepan with the chicken stock  Turn the  
narrow end of the tenderloin under and attach with a toothpick or  
skewer so that the tenderloin is an even thickness  
To serve, pinch open the top, fluff the interior with a fork and serve  
topped with butter, extra virgin olive oil, margarine, or sour cream, as  
desired  Add kosher or sea salt and freshly ground pepper to taste  
Variation: Substitute sweet potatoes or yams for baking potatoes  
Roast the tenderloin for 15 to 18 minutes, turning after 9 minutes  While  
the pork is roasting, heat the reserved marinade until it bubbles for 5  
minutes; lower heat and cook until reduced by half and thickened – this  
can be served as a sauce for the pork  When pork has reached an  
internal temperature of 150°F when tested with an instant-read  
thermometer, remove it from oven  Cover loosely and let rest for 10 to  
Nutritional information per serving (8-oz. potato):  
Calories 167 (1% from fat) • carb. 36g • pro. 4g • fat 1g • sat. fat 0g  
• chol. 0mg • sod. 12mg • calc. 14mg • fiber 5g  
16  
 
Twice Baked Sour Cream  
herb Roasted Sweet Potato Wedges  
Sweet potatoes are one of the most nutritious vegetables – and they are  
& Chive Potatoes  
delicious when roasted with olive oil and herbs  
Makes 4 servings  
Makes 2 to 4 side dish servings  
4
¹⁄3  
1
½
¼
¼
3
Idaho or russet potatoes, about 7-8 ounces each  
cup lowfat milk  
tablespoon + 1 teaspoon unsalted butter  
cup sour cream or lowfat sour cream  
teaspoon kosher salt  
cooking spray  
2
1
½
sweet potatoes, about 1 pound total  
tablespoon extra virgin olive oil  
teaspoon dry herbs (thyme, rosemary, basil, oregano,  
savory)  
teaspoon freshly ground pepper (black or white)  
tablespoons + 1 tablespoon chopped fresh chives  
½
teaspoon kosher salt  
Using rack position A, preheat toaster oven to 425°F  Line the baking  
pan with aluminum foil  Lightly coat with cooking spray  
Prepare and bake potatoes as in Baked Potatoes (previous recipe), but  
do not pinch open – just slit slightly with a knife to allow steam to vent  
When cool enough to handle, cut off top quarter of each potato and  
scoop out cooked potato, leaving a ¼-inch-thick potato shell  Reserve  
cooked potato and skin shells  Using rack position B, preheat toaster  
oven to 375°F  
Scrub the sweet potatoes and trim as necessary; do not peel  Cut each  
potato in half lengthwise  Cut each half into four equal wedges  Toss  
potato wedges in olive oil, herbs and salt  Arrange on prepared pan and  
bake for 20 to 25 minutes until potato wedges are tender, browned and  
crispy  Serve hot  
Place cooked potato in a medium bowl  Add milk and 1 tablespoon  
butter  Using a potato masher or hand mixer, mash/beat until smooth  
Add sour cream, salt, pepper, and 3 tablespoons chives  Mash/beat to  
combine completely  Generously fill the potato shells with sour cream  
and chive potato mixture  (Potatoes may be prepared a day ahead to  
this point – cover and refrigerate ) Arrange potatoes on baking tray (can  
line with a sheet of aluminum foil)  Melt remaining teaspoon of butter  
and drizzle on potatoes  Bake for 35 to 45 minutes (add 5 to 10 minutes  
to baking time if potatoes were prepared ahead and refrigerated), until  
potatoes are hot and golden on the tops  Sprinkle hot potatoes with  
remaining tablespoon of chopped chives to serve  
Note: You may also prepare this recipe using russet potatoes, new red  
or white potatoes, or Yukon Gold potatoes  Cooking times will vary  
depending on potato used  
Nutritional information per serving (4 servings):  
Calories 162 (19% from fat) • carb. 31mg • pro. 2g • fat 5g • sat. fat 0g  
• chol. 0mg • sod. 176mg • calc. 20mg • fiber 4g  
Nutritional information per serving (8-ounce potato):  
Calories 263 (35% from fat) • carb. 38g • pro. 6g • fat 10g • sat. fat 6g  
• chol. 25mg • sod. 121mg • calc. 76mg • fiber 3g  
 
17  
of aluminum foil with cooking spray and cover dish loosely, sprayed  
side down  
Savory Fontina &  
Prosciutto Bread Pudding  
Using rack position A, preheat toaster oven to 375°F  Bake covered  
bread pudding for 50 to 55 minutes  Uncover and bake for an additional  
15 minutes  Let rest 10 minutes before serving  
A great side dish, brunch dish, or even supper when served with a  
green salad  
Nutritional information per serving (based on 8 servings):  
Calories 480 (28% from fat) • carb. 60g • pro. 26g • fat 15g • sat. fat 7g  
• chol. 149mg • sod. 512mg • calc. 389mg • fiber 2g  
Makes 6 to 8 servings  
cooking spray  
1
teaspoon extra virgin olive oil  
1
cup chopped onion  
6
½
4
slices prosciutto, cut into slivers  
Tomato-Potato Gratin  
A slight change from traditional potatoes au gratin, these are excellent  
teaspoon Italian herbs or herbes de Provence  
cups bread cubes (½-inch) from crusty French or Italian  
bread  
served with grilled swordfish or steak  
1
2
4
2
cup (4 ounces) shredded fontina cheese  
tablespoons freshly grated Reggiano Parmigiano  
large eggs (can use egg substitute)  
cups fat-free evaporated milk (can use half-and-half)  
teaspoon (or to taste) Tabasco® or other hot sauce  
Makes 6 servings  
1½  
2
tablespoons extra virgin olive oil  
medium onions, cut into thin slices  
½
(can use 3-mm slicing disc of Cuisinart® food processor)  
cups chopped plum tomatoes (3-4 tomatoes, cored and  
seeded)  
1½  
Lightly coat an 8-cup (8-inch square, round or oval gratin) ovenproof  
ceramic dish with cooking spray  Heat olive oil in a 10-inch non-stick  
skillet over medium heat and add chopped onion and prosciutto to pan  
Cook, stirring, over medium heat until onion is translucent and  
prosciutto just begins to curl  Stir in herbs and let cool  
¾
1
½
¼
¹⁄3  
1½  
teaspoon kosher salt  
teaspoon fresh rosemary (½ teaspoon dried), chopped  
teaspoon fresh thyme (¼ teaspoon dried), chopped  
teaspoon freshly ground black pepper  
cup grated Parmesan or Asiago  
pounds baking potatoes, scrubbed, peeled if desired, cut  
into ¹⁄8-inch slices (can use 3 or 4mm slicing disc of the  
Cuisinart food processor)  
Place bread cubes in a medium bowl with cheeses  Stir to combine  
Add cooled onion mixture and combine  Transfer to the prepared  
baking dish  In the bowl, whisk the eggs until smooth  Add the  
evaporated milk and whisk until blended  Add hot sauce and blend  
Slowly pour over bread mixture  Press mixture lightly with the back of a  
spoon and allow to rest for at least 1 hour before baking (can be  
prepared several hours ahead or the night before)  Lightly coat a sheet  
18  
 
Place the rack in position B and preheat toaster oven to 400ºF  Brush  
an 8x11-inch oval or 8x8-inch square baking dish with olive oil  
¼
¼
teaspoon freshly ground pepper  
cup freshly grated Reggiano Parmasiano  
In a 12-inch nonstick fry pan, heat the 1½ tablespoons olive oil over  
moderately low heat  Add the onions and cook, stirring occasionally,  
until they are translucent, about 5 minutes  Remove from the heat and  
stir in the chopped plum tomatoes and ¼ teaspoon of the salt  
Preheat the toaster oven to 350ºF  
Trim the ends of the zucchini  Cut into ¼-inch-thick slices  Cut the  
tomatoes into ¼-inch-thick slices  (This can be done using a Cuisinart®  
food processor and the 6mm slicing disc ) Stack the basil, roll, then cut  
into very thin strips with a sharp knife to produce a shred  Set aside  
In a small bowl, combine the rosemary, thyme, remaining salt, pepper  
and cheese  Spread half the tomato/onion mixture in the prepared  
baking dish  Layer half the potato slices evenly on top  Sprinkle with  
half the herb and Parmesan mixture  Repeat  Cover with aluminum foil  
and bake for 40 to 45 minutes, until potatoes are tender when tested  
with a fork  When tender, remove the foil and bake for an additional 15  
to 20 minutes, until the potatoes are golden  
Rub the garlic clove over the bottom of an 8x8-inch glass or ceramic  
baking dish, and discard the garlic  Brush with 1 teaspoon of the olive  
oil  
Arrange the zucchini and tomato slices in a single layer, overlapping  
them tightly  Season with the salt and pepper  Scatter the shredded  
basil evenly over the zucchini and tomatoes  Drizzle with the remaining  
olive oil, then sprinkle evenly with the grated cheese  
Nutritional information per serving:  
Calories 167 (27% from fat) • carb. 26g • pro. 5g • fat 5g • sat. fat 1g  
• chol. 4mg • sod. 273mg • calc. 90mg • fiber 3g  
Bake for 25 to 30 minutes, until the zucchini is tender  Serve hot or at  
room temperature  
Summertime Zucchini,  
Tomato & Basil Bake  
Nutritional information per serving:  
Calories 89 (52% from fat) • carb. 7g • pro. 4g • fat 6g • sat. fat 2g  
• chol. 5mg • sod. 286mg • calc. 96mg • fiber 3g  
While this side dish is best in the summer with garden fresh vegetables,  
our markets make it easy to get these ingredients all year ’round  
Makes 4 servings  
2
6
medium green zucchini, each 1½ inches in diameter  
ripe plum tomatoes  
10  
1
1
large fresh basil leaves  
large clove garlic, peeled and halved  
tablespoon extra virgin olive oil  
teaspoon kosher salt  
½
 
19  
the orzo/vegetable mixture  The recipe may be done ahead to this point,  
covered and refrigerated  
Orzo-Stuffed Squash  
This is a perfect complement to grilled meats or seafood, or a delicious  
vegetarian entrée  
Place the rack in position A and preheat toaster oven to 400ºF  Lightly  
coat an 11x7-inch baking dish with cooking spray  Arrange the stuffed  
squash in the baking dish  Bake until the squash are golden brown and  
heated through, 20 to 25 minutes  Serve hot  
Makes 4 servings  
cooking spray  
Nutritional information per serving:  
4
2
1
medium yellow squash (6-8 ounces each)  
teaspoons + 1 teaspoon extra virgin olive oil  
clove garlic, chopped  
Calories 185 (36% from fat) • carb. 21g • pro. 9g • fat 8g • sat. fat 1g  
• chol. 11mg • sod. 274mg • calc. 205mg • fiber 5g  
½
½
1
1
1
½
¼
3
cup minced red onion  
cup finely chopped red bell pepper  
teaspoon basil  
cup cooked orzo, pastina, or rice  
tablespoon chopped flat parsley  
teaspoon kosher salt  
teaspoon freshly ground black pepper  
ounces shredded sharp Cheddar  
(can use reduced fat)  
Cranberry Ginger Apple Crisp  
An old favorite with a twist – dried cranberries and bits of crystallized  
ginger  
Makes 8 servings  
cooking spray  
cup rolled oats  
1
½
¹⁄3  
1
¼
6
cup brown sugar, packed  
cup all-purpose flour  
teaspoon cinnamon  
Steam squash for 12 to 15 minutes until crisp-tender  When cool  
enough to handle, cut a lengthwise strip from the top of each squash  
and reserve; scoop out the pulp from the lids and the shells, discarding  
the seeds and leaving ¼-inch-thick shells  Invert the shells on a cooling  
rack over a towel and let drain for 30 minutes  Chop the squash lids and  
reserve  
teaspoon salt  
tablespoons unsalted butter, melted (¾ stick)  
pounds tart apples, peeled, cored, quartered  
and cut into ¼-inch slices*  
tablespoon freshly squeezed lemon juice  
cup dried cranberries  
tablespoons chopped crystallized ginger  
cup granulated sugar  
tablespoons honey  
1½  
Melt 2 teaspoons olive oil in a 10-inch nonstick skillet over medium  
heat  Add the chopped garlic, onion and pepper and cook until tender,  
3 to 5 minutes  Stir in the reserved chopped basil, chopped squash,  
orzo or rice, parsley, salt and pepper  Remove from the heat and let  
cool for 5 minutes  Stir in the shredded cheese  Rub each squash shell  
with ¼ teaspoon extra virgin oil  Stuff the squash shells generously with  
1
½
2
½
2
1
teaspoon vanilla  
20  
 
Place the rack in position A and preheat the toaster oven to 350ºF  
Lightly coat an 8x8-inch (6-cup) glass or ceramic baking dish with  
cooking spray  
¹⁄3  
½
2
¾
1
cup unsweetened cocoa  
teaspoon salt  
teaspoons vanilla extract  
cup semisweet chocolate chips  
cup coarsely chopped pecans or walnuts  
In a medium bowl, combine the rolled oats with the brown sugar, flour,  
cinnamon and salt  Add the melted butter and stir until the mixture is  
evenly moistened  Use your fingers to pinch the mixture into large  
crumbs  
Place the rack in position A and preheat the toaster oven to 350ºF  
Lightly coat a 9-inch pie tin with cooking spray  
In a medium bowl, toss the sliced apples with the lemon juice,  
cranberries, chopped ginger, granulated sugar, honey, and vanilla  
Spoon the apple mixture evenly in the prepared baking dish  Sprinkle  
evenly with the reserved crumb mixture  
Beat the eggs in a medium bowl until frothy  Stir in the sugars, beat until  
smooth  Stir in the melted butter  Add the flour, cocoa and salt; stir to  
combine  Add the vanilla, chocolate chips and nuts; stir  Pour into the  
prepared pan  
Bake for 40 to 45 minutes, until the apples are tender and the filling is  
bubbling  Let rest for 20 to 30 minutes before serving  Serve warm or at  
room temperature with vanilla ice cream or frozen yogurt, or freshly  
whipped cream  
*For ease in slicing, use the Cuisinart® food processor fitted with the  
4mm slicing disc  
Bake for 22 to 25 minutes, until just barely set (pie will not test done in  
the center – do not overbake)  Remove from the oven and let cool  
completely on a rack before cutting  If you wish to serve it warm, let it  
cool to set, then re-warm gently for about 10 to 5 minutes at 200ºF  Cut  
into wedges and serve  Very good when topped with ice cream or  
frozen yogurt, and a drizzle of fudge or chocolate sauce  
Nutritional information per serving:  
Calories 334 (27% from fat) • carb. 57g • pro. 2g • fat 9g • sat. fat 6g  
• chol. 23mg • sod. 82mg • calc. 36mg • fiber 4g  
Variation: Substitute milk chocolate, white chocolate, peanut butter or  
butterscotch chips for the chocolate chips; substitute other nuts such  
as peanuts, hazelnuts or almonds  
Chocolate Chip Brownie Pie  
This old favorite is pure comfort food  
Nutritional information per serving (based on 10 servings):  
Calories 3681 (53% from fat) • carb. 39g • pro. 6g • fat 22g • sat. fat 9g  
• chol. 67mg • sod. 136mg • calc. 30mg • fiber 3g  
Serves 8 to 10  
cooking spray  
2
large eggs  
½
½
½
½
cup granulated sugar  
cup packed light brown sugar  
cup unsalted butter, melted (1 stick)  
cup all-purpose flour  
 
21  
Raspberry Almond Oat Bars  
Makes 16 bars  
WARRANTY  
cooking spray  
cup rolled oats  
cup all-purpose flour  
cup packed light brown sugar  
teaspoon baking soda  
teaspoon salt  
teaspoons vanilla  
cup unsalted butter, cut into ½-inch pieces  
cup chopped almonds  
jar (10-ounce) raspberry preserves (about 1 cup)  
LIMITED THREE-YEAR WARRANTY  
Classic Toaster Oven Broiler  
1
1
This warranty supersedes all previous warranties on the Cuisinart®  
²⁄3  
¼
¼
1½  
½
¼
1
This warranty is available to consumers only  You are a consumer if you  
own a Cuisinart® Classic Toaster Oven Broiler that was purchased at  
retail for personal, family or household use  Except as otherwise  
required under applicable state law, this warranty is not available to  
retailers or other commercial purchasers or owners  
We warrant that your Cuisinart® Classic Toaster Oven Broiler will be free  
of defects in material or workmanship under normal home use for three  
years from the date of original purchase  
Place the rack in position B and preheat the toaster oven to 325ºF  
Lightly spray a 7x11-inch baking pan with cooking spray  
We suggest that you complete and return the enclosed product  
registration card promptly to facilitate verification of the date of original  
purchase  
Place oats, flour, brown sugar, baking soda and salt in a medium bowl  
and stir to blend  Add vanilla and butter, and using a pastry blender or  
two forks, cut butter into dry ingredients until the mixture is evenly  
moist and crumbly  Remove ½ cup of the mixture  Stir chopped nuts  
into one of the half cups of the crumb mixture and reserve for topping  
Press the oatmeal mixture without the nuts evenly into the prepared  
baking pan  Spread the raspberry preserves over the top  Sprinkle with  
the reserved oat/nut mixture  Bake for 20 to 25 minutes, or until golden  
Let cool completely in the baking pan set on a wire rack  Cut into bars  
However, return of the product registration is not a condition of these  
warranties  
If your Cuisinart® Classic Toaster Oven Broiler should prove to be  
defective within the warranty period, we will repair it, or if we think  
necessary, replace it  To obtain warranty service, please call our  
Consumer Service Center toll-free at 1-800-726-0190 or write to:  
Cuisinart  
150 Milford Road  
East Windsor, NJ 08520  
Nutritional information per bar:  
Calories 199 (32% from fat) • carb. 32g • pro. 2g • fat 7g • sat. fat 4g  
• chol. 16mg • sod. 60mg • calc. 18mg • fiber 1g  
To facilitate the speed and accuracy of your return, please also enclose  
$10 00 for shipping and handling of the product (California residents  
need only supply proof of purchase and should call 1-800-726-0190 for  
shipping instructions)  Please also be sure to include a return address,  
description of the product defect, product serial number, and any other  
22  
 
information pertinent to the product’s return  Please pay by check or  
money order  
California residents may also, according to their preference, return  
nonconforming products directly to Cuisinart for repair or, if necessary,  
replacement by calling our Consumer Service Center toll-free at 800-  
726-0190  Cuisinart will be responsible for the cost of the repair,  
replacement, and shipping and handling for such nonconforming  
products under warranty  
NOTE: For added protection and secure handling of any Cuisinart®  
product that is being returned, we recommend you use a traceable,  
insured delivery service  Cuisinart cannot be held responsible for in-  
transit damage or for packages that are not delivered to us  Lost and/or  
damaged products are not covered under warranty  
BEFORE RETURNING YOUR CUISINART® PRODUCT  
Your Cuisinart® Classic Toaster Oven Broiler has been manufactured to  
strict specifications and has been designed for use with the Cuisinart®  
Classic Toaster Oven Broiler accessories and replacement parts  These  
warranties expressly exclude any defects or damages caused by  
accessories, replacement parts or repair service other than those that  
have been authorized by Cuisinart  
Important: If the nonconforming product is to be serviced by someone  
other than Cuisinart’s Authorized Service Center, please remind the  
servicer to call our Consumer Service Center to ensure that the problem  
is properly diagnosed, the product serviced with the correct parts, and  
to ensure that the product is still under warranty  
These warranties do not cover any damage caused by accident,  
misuse, shipment or other than ordinary household use  
These warranties exclude all incidental or consequential damages  
Some states do not allow the exclusion of or limitation of incidental or  
consequential damages, so the foregoing limitation may not apply to  
you  
CALIFORNIA RESIDENTS ONLY  
California law provides that for In-Warranty Service, California residents  
have the option of returning a nonconforming product (A) to the store  
where it was purchased or (B) to another retail store which sells  
Cuisinart® products of the same type  The retail store shall then,  
according to its preference, either repair the product, refer the  
consumer to an independent repair facility, replace the product, or  
refund the purchase price less the amount directly attributable to the  
consumer’s prior usage of the product  If the above two options do not  
result in the appropriate relief to the consumer, the consumer may then  
take the product to an independent repair facility if service or repair can  
be economically accomplished  Cuisinart and not the consumer will be  
responsible for the reasonable cost of such service, repair,  
replacement, or refund for nonconforming products under warranty  
 
23  
Food  
Processors  
Wafflemakers  
Toasters  
Cookware  
Hand  
Blenders  
Coffeemakers  
Cuisinart offers an extensive assortment of top quality products to make life in the  
kitchen easier than ever. Try some of our other countertop appliances and  
cookware, and Savor the Good Life®.  
©2007 Cuisinart  
Cuisinart® is a registered  
trademark of Cuisinart  
150 Milford Road  
East Windsor, NJ 08520  
Printed in China  
Any other trademarks or service marks referred to herein are  
the trademarks or service marks of their respective owners  
07CU26014  
 
Version no.: IB-7332  
Size : 229MM(W)X152MM(H)  
(Saddle Stitched 24PP)  
COVER:157GSM MATT ARTPAPER  
Material:  
INSERT:120GSM GLOSS ARTPAPER  
VARNSHING IN COVER  
COVER:{4C(CMYK)+1C(BK)}  
INSIDE:{1C(BK)+1C(BK)}  
Coating:  
Color:  
Date:  
JAN-16-2007  
Co-ordinator: ASTOR  
Hugo Description :  
TOB50BC IB-7332(1,0) BOOK  
Hugo code : GEW0574IB-1-1  
OPERATOR:YAN  
 

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