Cuisinart TOB-200 Rotisserie Convection Toaster Oven Instruction Manual

Cuisinart TOB-200 Rotisserie Convection Toaster Oven

IMPORTANT SAFEGUARDS

When using an electrical appliance, basic safety precautions should always be followed, including the following:

1. Read all instructions.
2. UNPLUG FROM OUTLET WHEN NOT IN USE, before putting on or taking off parts and before cleaning. Allow to cool before cleaning or handling.
3. Do not touch hot surfaces. Use handles or knobs.
4. To protect against electrical shock, do not immerse cord or plug, or place any part of the oven in water or other liquids. See instructions for cleaning on page 14.
5. Close supervision is necessary when any appliance is used by or near children.
6. Do not operate any appliance with a damaged cord or plug or after the appliance has malfunctioned or has been dropped or damaged in any way or is not operating properly. Return the oven to the nearest Cuisinart Repair Center for examination, repair, or mechanical or electrical adjustment.
7. The use of accessory attachments not recommended by Cuisinart may cause injury.
8. Do not use outdoors.
9. Do not let cord hang over the edge of the table or countertop where it could be pulled on inadvertently by children or pets. Do not let cord touch hot surfaces, which could damage it.
10. Do not place oven on or near a hot gas or electric burner or in a heated oven.
11. Do not use this oven for anything other than its intended purpose.
12. Do not place sealed or airtight containers in the oven.
13. Extreme caution should be exercised when using containers constructed of materials other than metal, glass or ceramic in the oven.
14. To avoid burns, use extreme caution when removing trays, pans, racks, accessories or disposing of hot grease.
15. When not in use, always unplug the unit. Do not store any materials other than manufacturer’s recommended accessories in this oven.
16. Do not place paper, cardboard, plastic or similar products in the oven.
17. Do not cover crumb tray or any part of the oven except the baking pan with metal foil. This will cause overheating of the oven.
18. Do not block the top of the oven, steam vents, or any other openings while in use.
19. Oversize foods, metal foil packages and utensils must not be inserted in the oven, as they may involve a risk of fire or electric shock.
20. A fire may occur if the oven is covered or touching flammable materials such as curtains, draperies, walls and the like when in operation. Do not store any items on top of the appliance when in operation. Do not operate under wall cabinets.
21. Do not clean with metal scouring pads. Pieces can break off the pad and touch electrical parts, involving a risk of electric shock.
22. Do not attempt to dislodge food when the oven is plugged into an electrical outlet.
23. CAUTION: To avoid possibility of fire, never leave oven unattended during use.
24. Do not rest cooking utensils or baking dishes on glass door.
25. Where applicable, always attach plug to appliance and check that the cooking cycle is stopped before plugging cord into wall outlet. To disconnect, press the Start/Stop button to stop the cooking cycle, then remove plug from wall outlet.
26. Do not operate your appliance in an appliance garage or under a wall cabinet. When storing in an appliance garage always unplug the unit from the electrical outlet. Not doing so could create a risk of fire, especially if the appliance touches the walls of the garage or the door touches the unit as it closes.
27. Extreme caution must be used when moving an appliance containing hot oil or other hot liquids.
28. Press the Start/Stop button to begin or stop cooking function.

SPECIAL CORD SET INSTRUCTIONS

• A short power supply cord is provided to reduce the risks resulting from becoming entangled in or tripping over a longer cord.
• Extension cords may be used if care is exercised in their use.
• If an extension cord is used, the marked electrical rating of the extension cord must be at least as great as the electrical rating of the appliance, and the longer cord should be arranged so that it will not drape over the countertop or tabletop where it can be tripped over unintentionally or pulled on by children.

NOTICE
This appliance has a polarized plug (one blade is wider than the other). As a safety feature, this plug will 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.

UNPACKING INSTRUCTIONS

1. Place the box on a large, sturdy, flat surface.
2. Open the box and remove the instruction book and any other literature.
3. Lift the packing materials, oven and accessories out of the box.
4. Remove all other parts packed in pulp mold and remove packing materials surrounding those parts. Be sure to check all packing materials for all parts listed in the Features and Benefits section on page 4 before discarding.
5. Remove any protective or promotional labels from your oven and other parts.
   FOR HOUSEHOLD USE ONLY SAVE THESE INSTRUCTIONS

BEFORE THE FIRST USE

Before using your Cuisinart® Rotisserie Convection Toaster Oven for the first time, remove any dust from shipping by wiping the base, cover and controls with a damp cloth. Be sure to thoroughly clean all accessories before first use. The oven rack, baking pan, broiling rack, the rotisserie spit and crumb tray should be hand washed in hot sudsy water. Be sure to thoroughly clean all accessories before each use.
Before using your Cuisinart® Rotisserie Convection Toaster Oven, make sure it is 2 to 4 inches away from the wall or from any items on the countertop. Do not use on heat-sensitive surfaces. DO NOT STORE ITEMS ON TOP OF THE OVEN. IF YOU DO, REMOVE THEM BEFORE YOU TURN YOUR OVEN ON. THE EXTERIOR WALLS GET VERY HOT WHEN IN USE. KEEP OUT OF REACH OF CHILDREN.

FEATURES AND BENEFITS

1. Blue Backlit LCD Digital Display
   Shows selected function, shade setting, temperature, and cooking time. Includes PREHEAT and READY readouts.
2. Selector Dial/Button
   Lets you choose cooking functions and set baking time, clock, temperature, and toast shade.
3. Convection Button (Conv)
   Starts convection fan for most cooking functions.
4. Rotisserie Button (Rotis)
   Activates rotisserie function options.
5. Start/Stop Button
   Starts or stops a cooking function. It also activates the oven when it is in the dormant mode (plugged in, but not lit).
6. Front Pull-Out Crumb Tray
   The crumb tray slides out from the front of the Rotisserie Convection Toaster Oven for easy cleaning.
7. Easy-Clean Interior
   The sides of the oven are specially coated, making it easier to wipe and clean the interior of the oven.
8. Wire Rack
   Your oven includes one cooking rack. There are four positions to insert the rack into the oven. The upper and middle positions have a stop feature so the rack stops halfway out of the oven. The rack can be removed by lifting the front of the rack and sliding it out.
9. Baking/Drip Pan
   A baking/drip pan is included for your convenience. Use with the broiling pan when broiling. Use alone when baking or roasting.
10. Broiling Rack
    Fits into the baking/drip pan to use when broiling.
11. Rotisserie Spit
    Food item for rotisserie should be put onto the rotisserie spit.
12. Rotisserie Skewers
    The rotisserie skewers can be used for larger items such as chicken or large pieces of meat. The skewers secure the food item into position.
13. Handgrip
    To be used for removing rotisserie items from the oven.
14. Rotisserie Sockets
    The rotisserie sockets are located on the left and right wall in the center of the oven. The spit fits into these sockets.
15. Cord Storage (not shown)
    Takes up excess cord and keeps countertop neat.
16. BPA Free (not shown)
    All materials that come in contact with food are BPA free.

Getting to Know Your Control Panel

Set Your Clock
Plug the oven into a 120 volt AC outlet. The LCD display will be illuminated blue. Clock will read 12:00. To set clock, press and hold the Selector button until the time starts flashing. Turn the Selector dial to set hour and then press it to select. To select “PM” scroll through past “11” until “PM” displays. Turn the dial for minutes and then press to set.

Oven Sounds
You have the option of turning off the beeping sounds or making the beeps louder. To change the beep setting, press the ROTIS button and the Conv button simultaneously for two seconds. The number “1” (default setting) will display. To deactivate all beeps, turn the Selector dial to 0 (zero), then press Selector button to hold this setting. To change the beeps to a louder sound, turn the dial to “2”, then press the button to hold this setting. If you unplug the oven, all beeps will go back to the default “1” setting.

OVEN RACK POSITION GUIDE

All our recipes give you step-by-step directions and indicate where to position the oven rack for best results. Please refer to the diagrams below.

Baking and roasting: Use rack in position 1 or 2.
Toasting: Toasting should always be done in position 3. WARNING: Placing the rack in position 1 or 4 while toasting may result in a fire. Pizza: Rack should always be in position 3.
Broiling: Use rack in position 4.

Crumb Tray
The crumb tray is located in the front of the toaster oven. It can easily be removed for cleaning with its built-in pull-out handle. The crumb tray should never be covered with foil.

OVEN FUNCTIONS

Toasting functions – All toasting functions offer a built-in defrost option. Turn the Selector dial to select the snowflake for toasting frozen items.

Toasting Function	Rack Position	Preset Shade	Shade Range	Preset Slices	Possible slices
Toast	3	4	1 to 7	3 – 4	1–2, 3–4, 5–6
Bagel	3	4	1 to 7	3 – 4	1–2, 3–4, 5–6

Cooking functions – Below is a guide to the cooking functions. For more detailed information about each function see pages 9-12.

Cooking Function	Rack Position	Default Temp	Temp Range	Preset Time	Convection option	Recommended Foods
Bake	1, 2	350°F	150°F to 450°F	30 minutes	Yes	Baked goods, casseroles, bread
Broil	4	500°F	Fixed temperature	10 minutes	Yes	Steaks, chops, burgers, fish, sea- food, top browning
Roast	1, 2	400°F	150°F to 450°F	30 minutes	Yes	Larger cuts of meat, vegetables, chicken
Pizza	3	450°F	350°F to 450°F	14 minutes = 12-inch fresh pizza	Yes	Pizza – both fresh and frozen
Keep Warm	1, 2, 3	175°F	150°F to 300°F	30 minutes	Yes	Holds food at serving temperature
Leftovers	1, 2, 3	325°F	150°F to 450°F	20 minutes	Yes	Reheats leftovers to serving temperature

ROTISSERIE FUNCTIONS

Cooking Function	Rack Position	Default Temp	Temp Range	Preset Time	Convection Option	Recommended Foods
Chicken	1*	450°F	150°F to 450°F	60 minutes	Yes	Chicken, other poultry
Duck	1*	325°F	150°F to 450°F	1 hour 30 minutes	Yes	Duck
Meat	1*	425°F	150°F to 450°F	40 minutes	Yes	Beef, Lamb, Pork
Custom	1*	350°F	150°F to 450°F	30 minutes	Yes	Fish, Fruit, Vegetables

*Baking pan in Position 1 to catch any grease

OPERATION

TOAST

• Adjust rack to position 3.
• Put bread in the toaster oven.
• Turn Selector dial to toast and press. “Shade” will flash –
• scroll and press to select desired shade from 1 to 7.
• “Slices” will begin to flash – scroll and press to select number of slices.
• Snowflake will flash – turn Selector dial to select this if using frozen bread. Otherwise just press Start/Stop to begin toasting.

Toasting tips
Toasting times vary based on thickness and temperature of bread. For thinly sliced bread, a lighter setting might be needed, as it will toast more quickly. Refrigerated bread will take longer to toast than room temperature bread.

Shade guide

• Light . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Setting 1 or 2
• Medium . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Setting 3, 4, or 5
• Dark . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Setting 6 or 7

BAGEL

• Adjust rack to position 3.
• Put bagels in the toaster oven with cut sides facing up.
• Turn Selector dial to bagel and press. “Shade” will flash – scroll and press to select desired shade from 1 to 7.
• “Slices” will begin to flash – scroll and press to select number of bagel halves.
• Snowflake will flash – turn Selector dial to select this if using frozen bagels. Otherwise, just press Start/Stop to begin toasting.

Bagel Tip
This function provides full heat on the top and half heat on the bottom. For best results, put your bagels on the rack with the cut sides facing up.

BAKE

• Adjust rack to desired position either 1 or 2. Turn Selector dial to Bake and press. Baking temperature will flash.
• Turn Selector dial to select the temperature and press. Time will flash.
• Turn the dial to adjust time and press.
• Convection can be selected at any time before or after you press Start/Stop.
• Press Start/Stop to allow the oven to preheat (display will read PREHEAT). When oven reaches set temperature, the oven will beep and display will read READY. Put food in the oven. The timer will begin counting down. It will beep again when cooking time has expired. The oven will shut off and the display will revert to the clock.

Bake Tips
Select Bake for more delicate baked goods like custards, lighter cakes and eggs. Select Convection Bake for most other baked goods that require even browning like scones, cookies, and bread.
When using Convection, cooking times may need to be reduced – start checking foods about 5 to 10 minutes before the recommended conventional cooking time.
Foods that contain orange, lemon or other fruit with citric acid may damage the finish of the baking pan. So when cooking such foods, we suggest that you line the pan with baking parchment paper or aluminum foil.

BROIL

• Adjust rack to position 4.
• Turn Selector dial to Broil and press.
• Broil temperature is fixed at 500ºF. It cannot be changed.
• Time will flash. Turn the selector dial to adjust time and press.
• Convection can be selected at any time before or after you press Start/Stop.
• Put food in oven and press Start/Stop to begin broiling. There is no preheat during the Broil function.
• The timer will begin counting down. It will beep again when cooking time has expired. The oven will turn off and the display will revert to the clock.

Broil Tips
Use regular Broil for top browning casseroles, sandwiches, etc. Adding Convection is best for meats and fish. For best results, use the provided broiling rack nested in the baking pan. Foods that contain orange, lemon or other fruit with citric acid may damage the fi nish of the baking pan. So when cooking such foods, we suggest that you line the pan with baking parchment paper or aluminum foil.
Be sure to keep an eye on food – items can get dark quickly while broiling.

ROAST

• Adjust rack to position 1 or 2.
• Turn Selector dial to Roast and press.
• Roast temperature will flash. Turn the dial to select the temperature and press.
• Time will flash. Turn the Selector dial to adjust time and press Start/Stop to allow the oven to preheat (display will read PREHEAT).

When oven reaches set temperature, the oven will beep and display will read READY. Put food in the oven. The timer will begin counting down. It will beep again when cooking time has expired. The oven will shut off and the display will revert to the clock. Convection can be selected at any time before or after you press Start/Stop.

Roast Tips
Convection works well with Roast – roasting time is cut significantly and results in meat and poultry that are browned and crispy with juicy interiors.
Dress up vegetables by roasting them. As they caramelize, they become sweet and delicious.
Foods that contain orange, lemon or other fruit with citric acid may damage the fi nish of the baking pan. So when cooking such foods, we suggest that you line the pan with baking parchment paper or aluminum foil.

PIZZA

• Adjust rack to position 3.
• Turn Selector dial to Pizza and press.
• Pizza temperature will flash. Turn the dial to select the temperature and press.
• Pizza size will begin to flash. Turn the dial to select size and then press.
• If cooking frozen pizza, turn the dial to select the Snowflake and press; otherwise, press the dial to hide the Snowflake for fresh pizza.
• Time will flash. Turn the dial to adjust time and press. Press Start/Stop to begin preheating.
• If preparing fresh pizza, make sure pizza is ready to bake on a pizza screen or fit into the baking pan.
• Once oven indicates it is ready, put the pizza in the oven. The timer will begin counting down. It will beep again when cooking time has expired.
• The oven will shut off and the display will revert to the clock.

Pizza Tips

• For fresh pizza, use a pizza screen or fit it into the baking pan. Be sure either pan or screen is well oiled.
• All pizza times correspond with size and are suggestions – they can  be adjusted according to personal preference. If using frozen pizza, use package instructions as a guide, as times can vary based on  pizza thickness.

LEFTOVERS

• Adjust rack to position 1, 2 or 3.
• Turn Selector dial to Leftovers, and press.
• Temperature will flash. Turn the Selector dial to select the temperature and press.
• Time will flash. Turn the dial to adjust time and press.
• Put food in oven and press Start/Stop to begin heating.
• There is no preheat during the Leftovers function.
• The timer will begin counting down. It will beep again when time has expired. The oven will shut off and the display will revert to the clock.

KEEP WARM

• Adjust rack to position 1, 2 or 3.
• Turn Selector dial to Keep Warm and press.
• Keep Warm temperature will flash. Turn the Selector dial to select the temperature and press.
• Time will flash. Turn the dial to adjust time and press.
• Put food in oven and press Start/Stop to begin warming.
• There is no preheat during the Keepwarm function.
• The timer will begin counting down. It will beep again when time has expired. The oven will shut off and the display will revert to the clock.

CONVECTION
Convection uses a fan to circulate heated air around food as it cooks. Convection cooking cooks food faster and more evenly. Most recipes recommend reducing temperatures by 25ºF or reducing cooking time using convection.
You may select Convection with most cooking functions: Bake, Broil, Roast, Pizza, Rotisserie, Keep Warm or Leftovers. First select the function and set the oven temperature and time. Then press the Conv button to activate the convection fan. The oven will display the Convection icon. You may turn on Convection at any time as you are setting the function during preheating or during cooking. You may turn off Convection at any time by pressing the Conv button again.

ROTISSERIE
Put the baking pan on the rack in position 1. When using the Rotisserie function always begin with a cold oven and always have the baking pan in place to catch any grease.
Press the Rotisserie button (Rotis). Select either Chicken, Duck, Meat or Custom by turning the Selector dial and then pressing the dial. Bake temperature will flash. Turn Selector dial to select the temperature and press. Time will flash. Turn the dial to adjust the time and press. Convection is preset in all Rotisserie settings. It can be turned off at any time before or after you press Start/Stop by pressing the Conv button. Press Start/Stop to begin the cooking cycle and the timer will begin counting down.

Insert the food, on rotisserie spit, into the oven before selecting the Rotisserie function. For instruction on how to attach and truss poultry see following page. Be sure to position the spit correctly inside the oven. The right side has 1 notch and a slightly rounded tip. The left side has 2 notches and a flat end. Once the spit is inserted into the oven, press Start/Stop.

Note that for each type of food (Chicken, Duck or Meat) the oven has a specialized cooking program. For the first 10 minutes of every cycle, all 4 heating elements will turn on for rapid preheating. After 10 minutes and for remainder of the cycle only the top 2 heating elements will be cycling on and off according to the program to maintain the set oven temperature and cook the rotisserie food to perfection. During the final phase of the programs for Chicken, Duck and Meat, the oven temperature will be automatically increased to enhance and crisp the poultry skin or outer surface of the food.
Use the Custom Rotisserie option to set any desired temperature and time for other types of food such as fish, vegetables, or fruit.
The oven will beep when the cooking time has expired. The oven will shut off and the display will revert to the clock.

Tips for cooking duck:

When using the rotisserie duck function, line the baking pan with two clean pieces of aluminum foil, one positioned left to right and the other front to back. The edges of the foil should be raised about ½ -inch over the pan walls around all four edges (see the picture below). This will help reduce excess duck grease from splattering and dripping.
Do not open the door during the last 15 minutes of the duck cooking cycle to avoid contact with hot grease. Once the cooking cycle has finished and the oven has turned off, take care that the duck grease is notbubbling in the pan or splattering when you remove the duck. Do not remove the baking pan until the oven and pan are fully cool.

Trussing Poultry
Tying meats ensures even cooking. It is important to use butcher’s twine to tie items that are to be prepared for the Rotisserie function. First truss the item and then secure it onto the rotisserie spit and skewers.

1. First insert the rotisserie spit into the food for rotisserie (Fig. 1).
2. Insert the skewers at different angles to hold the food more firmly (Fig. 2).
3. Next, install the fixing screws to secure the meat or poultry to the rotisserie spit.

There are different methods of trussing, but all aim to achieve the same results. Tuck the wings underneath the chicken to secure them. For trussing, use a length of butcher’s twine that is approximately 4 or 5 times the length of the chicken. Place the middle of the twine under the tail, bring both sides up and cross over the top of the tail. Wrap ends of the twine around the end of each drumstick and pull to draw the legs together, crossing ends over each other again. Turn the bird over. Pull ends of twine up over the thighs and wrap around the upper wings, catching the tips of the wings in the loop. The twine is wrapped around the wing close to the body, and then both ends are brought to the upper side. If there is a flap of skin at the neck, it is folded up and the two ends of twine are tied over it.

Brining
Brining leaner cuts of meat such as poultry, turkey, and pork in a saltwater solution produces juicier roasts. The difference between brined and non-brined meats is very noticeable. If you have the time it is definitely recommended. The rule to follow is to use a cup of table salt or 1½ cups kosher salt for every gallon of water. Or, for smaller cuts of meat, ½ cup kosher salt for every quart of water. Simply mix salt and water together. Place item to be brined in a non-reactive container or sealable plastic bag large enough to completely immerse the meat. Pour in the brine, cover, and refrigerate.

The amount of time needed to brine depends on how big the roast is. Following is a simple guideline:

• Whole chicken 3–8 hours
• Chicken parts 1–2 hours
• Turkey breast 4–6 hours
• Game hens 1–2 hours
• Pork chops 2–6 hours
• Pork tenderloin 2–6 hours
• Pork loin 24 hours

It is important to thoroughly rinse and dry the meat once you remove it from the brine, so when it roasts it will be juicy, not salty.

FINISHED COOKING TEMPERATURES

Always check internal temperature using an instant-read thermometer.

Food	Setting Options	Cooking Temperature	Time	Internal Temperature
Chicken, Whole	Rotisserie, Roast, Convection	450°F – rotis- serie (Chicken function) 425°F – Roast	50 to 75 minutes	165°F – breast 170°F to 175°F for thigh
Chicken, parts	Bake, Convection	400°F – Bake, convection	30 to 45 minutes	165°F – breast 170°F to 175°F for thigh
Duck	Rotisserie, Convection	325°F – 425°F (Duck function)	90 minutes	170°F to 175°F for thigh
Beef, Lamb	Rotisserie, Roast, Convection	425°F – rotis- serie (Meat function)   425°F – Roast	15 minutes/ pound	Rare – 125°F Medium – Rare – 130°F to 135°F Medium – 135°F to 140°F Medium Well – 140°F to 150°F Well Done – 155°F * All internal temperatures are based on a 5 minute rest
Pork	Rotisserie, Roast, Convection	425°F – rotis- serie (Meat function)   425°F – Roast	20 minutes/ pound	Medium rare – 145°F Medium – 150°F Well Done – 160°F * All internal temperatures are based on a 5 minute rest
Fish (whole)	Rotisserie, Roast, Convection	400°F – rotis- serie (custom set- ting)   400°F – Roast, Convection	15 to 20 minutes	145°F
Fish fillets	Bake, Convection	400°F	10 to 20 minutes (depending on thick- ness)	145°F

To change functions, time or temperature mid-cycle during cooking

• To change temperature: During the cooking process, the LCD screen will display the countdown timer. Press the Selector button, beep will sound and the LCD screen will display the previously selected temperature, flashing. Turn the Selector dial to desired temperature. Press to set new temperature. A beep will sound.
• To change time: Press the Selector button and the set temperature will flash. Press button again. The countdown timer will begin flashing and the current remaining time will be displayed. Turn the Selector dial to select new time and press it to set that time. The new countdown time will be displayed, and cooking process will continue.
• To change function: You must press Start/Stop to stop the current program. Then turn the Selector dial to select another function.

Heaters
Please note that the oven’s four heaters are programmed to turn on and off and run at different powers for each of the functions, so you may not always see all of the heaters glowing red. For some functions the heaters are programmed to run at a lower power and they will not glow as bright red as the other heaters. For example, the Bagel function uses full power on the top heaters and half power on the bottom heaters.

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 cleaners, as they will damage the finish. Simply wipe the exterior with a clean, damp cloth and dry thoroughly. Apply the cleaning agent to a cloth, not to the toaster oven, before cleaning.
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 on interior of oven.
4. To remove crumbs, slide out the crumb tray and discard crumbs. Wipe clean and replace. To remove baked-on grease, soak the tray in hot, sudsy water with nonabrasive cleaners. Never operate the oven without the crumb tray in place.
5. Wire rack, baking/drip pan, broiling rack, spit, skewers and crumb tray should be hand-washed in hot, sudsy water or use a nylon scouring pad or nylon brush. To extend the life of your accessories, we do not recommend that these be placed in the dishwasher.
6. Never wrap the cord around the outside of the oven. Use the cord storage cleats on the back of the oven.
7. Any other servicing should be performed by an authorized service representative.
   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 and help to keep toasting consistent, cycle after cycle.

WARRANTY

Limited Three-Year Warranty
This warranty is available to U.S. consumers only. You are a consumer if you own a Cuisinart® Rotisserie Convection Toaster Oven that was purchased at retail for personal, family or household use. Except as otherwise required under applicable law, this warranty is not available to retailers or other commercial purchasers or owners. We warrant that your Cuisinart® Rotisserie Convection Toaster Oven will be free of defects in materials and workmanship under normal home use for 3 years from the date of original purchase. We recommend that you visit our website, www.cuisinart.com for a fast, efficient way to complete your product registration. However, product registration does not eliminate the need for the consumer to maintain the original proof of purchase in order to obtain the warranty benefits. In the event that you do not have proof of purchase date, the purchase date for purposes of this warranty will be the date of manufacture.

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 that 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 neither of the above two options results 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 of nonconforming products under warranty. 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 1-800-726-0190. Cuisinart will be responsible for the cost of the repair, replacement, and shipping and handling of such nonconforming products under warranty.

BEFORE RETURNING YOUR CUISINART PRODUCT

• If your Cuisinart® Rotisserie Convection Toaster Oven should prove to be defective within the warranty period, we will repair 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, 7475 North Glen Harbor Blvd., Glendale, AZ 85307. To facilitate the speed and accuracy of your return, enclose $10.00 for shipping and handling. (California residents need only supply a proof of purchase and should call 1-800-726-0190 for shipping instructions.) Be sure to include your return address, description of the product’s defect, product serial number, and any other information pertinent to the return. Please pay by check or money order. 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.
• Your Cuisinart® Rotisserie Convection Toaster Oven has been manufactured to the strictest specifications and has been designed for use only in 120 volt outlets and only with authorized accessories and replacement parts. This warranty expressly excludes any defects or damages caused by accessories, replacement parts or repair service other than those authorized by Cuisinart. This warranty does not cover any damage caused by accident, misuse, shipment or other than ordinary household use. This warranty excludes all incidental or consequential damages. Some states do not allow the exclusion or limitation of these damages, so these exclusions may not apply to you. You may also have other rights, which vary from state to state.
• 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 at 1-800-726-0190 to ensure that the problem is properly diagnosed, the product is serviced with the correct parts, and to ensure that the product is still under warranty.

Any other trademarks or service marks referred to herein are the trademarks or service marks of their respective owners.

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RECIPES

Brunch/Appetizers

Blueberry Crumb Cake
This moist cake makes for the perfect hostess gift —
it is beautiful when sliced.
Makes one 9-inch cake (12 servings)

Nonstick cooking spray

Crumb topping:

• ¾ cup unbleached, all-purpose flour
• ¼ cup packed light brown sugar
• ¼ cup granulated sugar
• 1 teaspoon ground cinnamon
• Pinch kosher salt
• ½ teaspoon pure vanilla extract
• 6 tablespoons unsalted butter, melted and slightly cooled

Cake batter:

• 11⁄3 cups unbleached, all-purpose flour
• ¾ teaspoon baking soda
• ¼ teaspoon kosher salt
• 1⁄3 cup unsalted butter, cut into 1-inch pieces and room temperature
• ½ cup plus 3 tablespoons granulated sugar 1 large egg
• ½ teaspoon pure vanilla extract
• 1⁄3 cup buttermilk
• 1 cup fresh blueberries

1. Lightly coat a 9-inch square baking pan with nonstick cooking spray. Reserve.
2. Prepare crumb topping. Put the dry ingredients of the crumb topping into a small bowl. Whisk to combine. Add the vanilla and melted butter and stir with a fork or use your fingers to bring together into large clumps. Reserve.
3. Prepare cake batter. In a small bowl, whisk together the flour, baking soda, and salt. Reserve. Put the butter and sugar in a medium bowl and mix with a Cuisinart® Hand Mixer fitted with the mixing beaters until light and fluffy, about 1 minute. Add the egg and vanilla and beat until fully combined. Add 1⁄3 of the dry ingredients, and stir until almost incorporated. Follow with ½ of the buttermilk, and then alternate in that pattern, ending with the dry ingredients, until mixture is just combined.
4. Spread the batter into the prepared pan. Make a layer of the blueberries on top of the batter, slightly pressing them down so that they are still showing. Cover evenly with the reserved crumb topping.
5. Adjust the rack to position 2. Set the oven to Bake with Convection at 350°F for 25 minutes. Once preheated, place the pan on the rack and bake for the allotted time or until a cake tester inserted into the cake comes out clean. Allow to cool slightly before slicing and serving.

Nutritional information per serving:
Calories 207 (35% from fat) • carb. 37g • pro. 3g

• fat 5g • sat. fat • 3g • chol. 29mg • sod. 148mg • calc. 13mg • fiber 1g

Mushroom & Leek Quiche with Gruyère

Great for a Sunday brunch, this quiche will please any crowd.

Makes one 9-inch quiche, 8 to 12 servings

1 blind-baked 9-inch tart shell based on ½ of the Pâte Brisée recipe that follows

Filling:

• 1½ teaspoons unsalted butter, or olive oil
• 1 small leek, white and light green parts only, thinly sliced
• 4 ounces sliced mushrooms (about 1½ to 2 cups), white button or cremini work well
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon fresh thyme
• ½ cup whole milk
• ½ cup heavy cream
• 4 large eggs
• ½ cup shredded Gruyère or Swiss cheese

1. Prepare the filling: Put the butter into a large skillet over medium heat. Once the butter melts, add the leek with a pinch of salt and pepper and sauté until just softened, about 2 to 3 minutes. Add the mushrooms and thyme and sauté until softened and lightly browned, add additional butter or oil if the pan seems to dry. Reserve.
2. In a medium mixing bowl, whisk together the milk, heavy cream and eggs with the remaining salt and pepper.
3. Scatter the leek and mushroom mixture evenly in the blind-baked shell. Pour the egg/cream mixture over to fill the tart shell and then scatter the shredded cheese evenly on top.
4. Adjust the rack to position 2. Set the oven to Bake at 350°F for 16 minutes. Once preheated, carefully put the filled quiche into the oven. Allow to bake until the custard is just set.
5. If desired, broil for 2 to 3 minutes to brown the top of the quiche.
6. Allow to cool for about 5 minutes before slicing and serving.

Nutritional information per serving (based on 12 servings):
Calories 194 (70% from fat) • carb. 9g • pro. 5g • fat 15g • sat. fat 9g • chol. 102mg • sod. 232mg • calc. 73mg • fiber 0g

Entrees

Classic Herb-Roasted Chicken

A combination of dried and fresh herbs dress up this classic bird.

Makes 4 to 6 servings

• 1 whole chicken (3½ to 4 pounds)
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh rosemary
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 lemon, halved
• 2 garlic cloves, smashed

1. Coat the chicken with the olive oil, and then rub with the herbs, salt and pepper. Squeeze the lemon all over the chicken and then stuff in the cavity of the bird along with the garlic cloves. Truss the chicken well with butcher’s twine and then fit onto the spit so the chicken is in the middle of the spit. Secure well with the skewers.
2. Adjust the rack to position 1 and place the baking pan on top of it. Fit the spit into the oven and set to the Chicken setting on the Rotisserie function at 450°F for 60 minutes.
3. Cook the chicken for the allotted time, or until the juices run clear when the thigh is pierced (internal temperature should be 165˚F in the breast and 170°F in the thigh. It may take more or less time depending on the size of the chicken).
4. Using the rotisserie grip, remove the chicken from the oven. Allow the chicken to rest for at least 5 to 10 minutes before carving .

Nutritional information per serving (based on 6 servings):
Calories 208 (32% from fat) • carb. 2g • pro. 32g • fat 17g • sat. fat 1g • chol. 106mg • sod. 535mg • calc. 25mg • fiber 1g

Jamaican Jerk Chicken

The flavors of Jerk Seasoning are perfect for chicken, but use it on other proteins such as pork and shrimp as well.

Makes 4 to 6 servings

Jerk Marinade:

• ¼ cup orange juice
• 2 tablespoons white vinegar
• 2 tablespoons soy sauce, reduced sodium
• 2 tablespoons olive oil Juice of ½ lime
• 3 garlic cloves
• 2 green onions, trimmed and cut into 2-inch pieces
• 1 Scotch Bonnet pepper, seeded and halved (or 2 jalapeños, seeded and halved)
• 1 tablespoon ground allspice
• 2 teaspoons light brown sugar
• 1 teaspoon fresh thyme
• ½ teaspoon freshly ground black pepper
• 1 whole chicken (3½ to 4 pounds)
• 1 teaspoon kosher salt

1. Prepare the marinade. Put marinade ingredients, in order listed, into a Cuisinart® Blender. Blend on High and process until homogenous, about 1 minute.
2. Pour marinade over the chicken and refrigerate in a sealable plastic bag for 2 hours, up to overnight.
3. Once chicken has marinated, remove and allow any excess marinade to drain off. Season the chicken all over with the teaspoon of salt.
4. Truss the chicken well with butcher’s twine and then fit onto the spit so the chicken is in the middle of the spit. Secure well with the skewers.
5. Adjust the rack to position 1 and place the baking pan on top of it. Fit the spit into the oven and set to the Chicken setting on the Rotisserie function at 400°F for 60 minutes.
6. Cook the chicken for the allotted time, or until the juices run clear when the thigh is pierced (internal temperature should be 165˚F in the breast and 170˚F in the thigh. It may take more or less time depending on the size of the chicken).
7. Using the rotisserie grip, remove the chicken from the oven. Allow to rest for at least 5 to 10 minutes before carving.

Nutritional information per serving (based on 6 servings):
Calories 210 (42% from fat) • carb. 8g • pro. 23g • fat 10g • sat. fat 2g • chol. 80mg • sod. 668mg • calc. 28mg • fiber 1g

Pizza

Basic Pizza Dough

This dough can be used for more than just the obvious, although who doesn’t love homemade pizza? Check our website, www.cuisinart.com, for additional pizza and calzone recipes.

Makes 1½ pounds dough (two 12-inch crusts)

• 2¼ teaspoons (1 standard packet) active dry yeast
• 1½ teaspoons granulated sugar
• 1 cup warm water (105°F to 110°F)
• 3 cups bread flour (you may substitute unbleached, all-purpose flour)
• 1½ teaspoons kosher salt
• 1 tablespoon olive oil, plus more for coating ball of dough

1. In a liquid measuring cup dissolve the yeast and sugar in warm water. Let stand until foamy, about 5 minutes. (Note: If the yeast does not foam within 10 minutes, it is not active and you should toss it and start again.)
2. Insert the dough or metal chopping blade into the work bowl of a Cuisinart® Food Processor. Add the flour, salt and olive oil. Pulse a few times to combine. With the machine running, pour the liquid yeast mixture through the feed tube as fast as the flour absorbs it. Process until the dough cleans the sides of the work bowl and forms a ball. Continue to process for 30 seconds to knead the dough. Dough should be slightly sticky.
3. Lightly coat the inside of a large bowl with olive oil. Add dough, turn to coat in oil and cover bowl with plastic wrap. Let rise in a warm, draftfree place for about 1 hour; dough should double in size.
4. Place dough on a lightly floured surface and gently fold over to “punch” down. Form into desired crust size(s) as directed by recipe.

Nutritional information per serving (based on 12 servings for 2 pies):
Calories 114 (9% from fat) • carb. 23g • pro. 3g • fat 1g • sat. fat 0g • chol. 0g • sod. 286mg • calc. 1mg • fiber 1g

Gluten-Free Pizza Dough

Finally! Pizza that folks with allergies can cheer about.

Makes about 1 pound dough (about two 10-inch crusts)

• ¾ cup tapioca flour
• ¾ cup white rice flour, plus additional for dusting and rolling
• 1⁄3 cup quinoa flour
• 1⁄3 cup arrowroot flour
• 1 teaspoon xanthan gum
• 1 teaspoon kosher salt
• 2 teaspoons granulated sugar
• ½ cup rice milk
• ¼ cup water
• 2 tablespoons extra virgin olive oil Extra rice flour for dusting and rolling

1. Put the flours, xanthan gum, salt and sugar into the bowl of a Cuisinart® Stand Mixer fitted with the dough hook. Mix on speed 3 to combine. Stir the rice milk, water and olive oil together in a liquid measuring cup.
2. With the stand mixer running on speed 3, slowly add the liquid ingredients. Once a dough ball is formed, knead the dough for about 1 to 2 minutes between speeds 4 and 5. Should dough seem dry, add 1 tablespoon of additional water to the bowl at a time while mixing until the dough ball is able to clean the sides of the bowl. Be sure the water is fully incorporated before adding the next tablespoon (alternatively, should the dough be too sticky, add white rice flour 1 tablespoon at a time until dough reaches a smooth consistency).
3. When ready to roll, dust a large surface with rice flour. Divide the dough into 2 equal pieces. Roll dough out into about a 10-inch circle.
4. Liberally dust a pizza peel with or the bottom of a sheet tray with rice flour. Transfer pizza dough to well-floured surface and add desired pizza toppings before baking.

Nutritional information per serving (based on 12 servings total for 2 crusts):
Calories 114 (22% from fat) · • carb. 22g • pro. 9g • fat 3g • sat. fat 0g • chol. 0mg • sod. 209mg • calc. 23 mg • fiber 1g

Sides

Roasted Fennel with Orange & Olives

The sweetness of tender, roasted fennel is complemented with orange zest and briny oil-cured olives in this dish, which tastes equally delicious served warm, cold or at room temperature.

Makes 2 cups

• 1 medium to large fennel bulb (about 1 to 1¼ pounds total), trimmed and cut into ¼-inch slices
• 1 tablespoon olive oil
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ¼ cup chicken broth, low sodium
• 2 tablespoons white wine
• ¼ cup oil-cured black olives, pitted and halved
• ½ teaspoon grated orange zest

1. Adjust the rack to position 2. Set the oven to Roast with Convection at 400°F for 35 minutes. Line the baking pan with parchment paper.
2. In a medium bowl toss the fennel slices with the oil, salt and pepper until the fennel has been evenly coated. Arrange the slices in a single layer on the pan. Pour the chicken broth and wine directly on the fennel.
3. Put the fennel in the preheated oven and bake until softened and lightly browned. During the last 10 minutes of cooking, stir in the olives and orange zest and finish cooking.

Nutritional information per ½-cup serving:

Calories 99 (45% from fat) • carb. 11g • pro. 2g • fat 5g • sat. fat 1g • chol. 0mg • sod. 293mg • calc. 72mg • fiber 4g

Savory Stuffed Acorn Squash

Not only are the flavors rich and delicious, but the varying textures in this dish stand out at any dinner table.

Makes 4 servings

• 2 acorn squashes (about 1¼ to 2 pounds each), halved length wise and seeded
• 2½ teaspoons olive oil, divided
• 1 teaspoon kosher salt, divided
• ½ teaspoon freshly ground black pepper, divided
• 1 small to medium shallot, finely chopped
• 1 cup Israeli (pearl) couscous
• 1 cup chickpeas, drained and rinsed
• ½ teaspoon ground cumin
• ½ teaspoon ground cinnamon
• 2¼ cups chicken broth, low sodium
• ½ cup chopped, dried apricots
• ¼ cup shelled pistachios, toasted

1. Adjust the rack to position 2. Set the oven to Bake at 350°F for 35 minutes.
2. Line the baking pan with foil and put the squash halves, cut side up, on top. Brush the inside of each squash with oil, about ½ teaspoon per half, and sprinkle each with salt and pepper, about a pinch per half. Bake in the preheated oven for the allotted time, or until the flesh of the squash is just fork tender. Remove and set aside.
3. While squash is baking, put the remaining olive oil in a sauté pan set over medium heat. Once hot, add the shallot and sauté until softened, about 5 minutes. Add the couscous, chickpeas, cumin, cinnamon and remaining salt and pepper. Sauté for about 1 to 2 minutes to toast the couscous. Add the broth and increase heat to bring the liquid to a strong simmer. Once simmering, cook partially covered, stirring occasionally for about 10 to 15 minutes, until almost all the liquid is absorbed by the couscous and the filling has a creamy consistency. Remove the pan from the heat, stir in the apricots and pistachios and cover. Let sit for 5 minutes.
4. Evenly divide the couscous mixture among the squash halves. Return squash to the oven and bake at 350°F for 10 minutes, or until just golden on top.

Nutritional information per serving:
Calories 388 (16% from fat) • carb. 72g • pro. 11g • fat 8g • sat. fat 1g • chol. 14mg • sod. 618mg • calc.108mg • fiber 8g

Bread/Dessert

Buttery Dinner Rolls
After your first bite, you will never go back to store-bought rolls again.

Makes 12 rolls

• 1⁄3 cup whole milk, plus 1 tablespoon for brushing
• 6 tablespoons unsalted butter, plus 1 tablespoon for brushing
• 3 tablespoons granulated sugar
• 1¾ teaspoons active dry yeast
• 3 tablespoons warm water (105°F–110°F)
• 3 cups bread flour
• ¾ teaspoon kosher salt
• 1 egg, lightly beaten

1. In a small saucepan combine the milk, butter and sugar. Warm over low heat until the butter is melted. Remove from heat and set aside until cooled to room temperature.
2. Dissolve the yeast in the warm water in a large measuring cup. Let stand 5 minutes, or until mixture is foamy. Put the flour and salt in the work bowl of a Cuisinart® Food Processor fitted with the dough or metal chopping blade and process for 10 seconds. Add the melted butter mixture and egg to the yeast/water mixture. With the machine running, slowly add the liquids through the feed tube and process until a dough ball forms. Continue processing for 45 seconds to knead the dough. Shape the dough into a smooth ball, put it in a clean mixing bowl and cover with plastic wrap. Let rise in a warm place until the dough has doubled in size, about 60 minutes.
3. Lightly butter a 9-inch round baking pan. Punch down the dough and divide into 12 equal pieces (about 1½ to 1¾ ounces each). Roll into smooth rounds and arrange in the prepared pan. Cover with plastic wrap and let rise until doubled in size, about 30 to 40 minutes.
4. Adjust the rack to position 2. Set the oven to Bake with Convection at 375°F for 15 minutes. While the oven is heating, melt the remaining tablespoon of butter and combine with the remaining tablespoon of milk in a small bowl. Gently brush the tops of the rolls with butter/milk mixture. Once preheated, put pan into the oven and bake rolls for the allotted time, or until golden brown and an internal temperature of 190°F is reached.
5. Remove rolls from the pan and cool slightly before serving .

Nutritional information per roll:
Calories 183 (35% from fat) • carb. 26g • pro. 4g • fat 7g • sat. fat 5g • chol. 34mg • sod. 153mg • calc. 13mg • fiber 1g

Bittersweet Espresso Brownies with Ganache

Whether topped with our indulgent Ganache or not, these sinful brownies are impossible to resist.

Makes 16 brownies

Brownies:

Nonstick cooking spray

• ¾ cup (1½ sticks) unsalted butter, cubed
• 4 ounces unsweetened chocolate, chopped
• 4 ounces bittersweet chocolate, chopped
• 2 tablespoons cocoa powder
• 2 teaspoons espresso powder
• ½ cup unbleached, all-purpose flour
• ¾ teaspoon kosher salt
• 3 large eggs
• 1½ cups granulated sugar
• 2 teaspoons pure vanilla extract

Ganache:

• 2 ounces bittersweet chocolate, roughly chopped
• ½ teaspoon espresso powder Pinch kosher salt
• ¼ cup heavy cream

1. Lightly coat a 9-inch square baking pan with nonstick cooking spray and line with parchment paper.
2. Put the butter and both chocolates into a heatproof bowl and place over a pot of simmering water. Once the butter/chocolate mixture is almost completely melted, stir in cocoa powder and espresso powder. Once chocolate is completely melted, stir in flour and salt; set aside to cool to room temperature.
3. Using a Cuisinart® Hand Mixer fitted with the mixing beaters, beat the eggs to break them slightly, then gradually add the sugar. Mix until light and thickened, about 1 to 2 minutes. Add vanilla and beat until well combined. Fold the cooled chocolate mixture into the egg mixture until the batter is no longer streaky. Pour the batter into prepared pan. Tap pan on the counter a few times to remove any air bubbles.
4. Adjust the rack to position 2. Set the oven to Bake with Convection at 350°F for 20 minutes. Once preheated, place the pan in the oven and bake for the allotted time, or until edges are just dry. Cool completely and chill in the refrigerator overnight before frosting.
5. To make Ganache: Put the chopped chocolate, espresso powder and salt in a small, heatproof mixing bowl. Set aside. Put the cream in a small saucepan and bring to just a boil. Once heated, pour over chocolate mixture and allow to sit for a few minutes. After a few minutes have passed, whisk mixture until completely smooth. Allow to cool to body temperature, where the ganache is no longer hot, but still spreadable. Spread over the top of the brownies. Chill in refrigerator for 1 to 2 hours. Slice with a sharp knife and serve.

Nutritional information per brownie:
Calories 281 (50% from fat) • carb. 30g • pro. 3g • fat 19g • sat. fat 11g • chol. 62mg • sod. 124mg • calc. 29mg • fiber 2g

Documents / Resources

Cuisinart TOB-200 Rotisserie Convection Toaster Oven [pdf] Instruction Manual TOB-200 Rotisserie Convection Toaster Oven, TOB-200, Rotisserie Convection Toaster Oven, Convection Toaster Oven, Toaster Oven

References

• User Manual