Cuisinart Convection Oven CSO 300 User Manual

Recipe  
Booklet  
Reverse Side  
INSTRUCTION AND RECIPE BOOKLET  
CSO-300  
Combo Steam+Convection Oven  
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SPECIAL CORDSET INSTRUCTIONS  
A short power supply cord is provided to reduce the risks resulting from  
becoming entangled in or tripping over a longer cord.  
BEFORE THE FIRST USE  
Before using your Cuisinart® Combo Steam + Convection Oven for the first  
time, remove any dust from shipping by wiping the base, cover and controls  
with a damp cloth.  
Extension cords may be used if care is exercised in their use.  
Be sure to thoroughly clean all accessories before first use. The oven rack,  
baking pan, broiling rack and crumb tray are dishwasher safe. Rinse water  
reservoir in hot, sudsy water. Be sure to thoroughly clean all accessories  
before each use.  
Before using your Cuisinart® Combo Steam + Convection Oven, make sure  
it is two to four 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.  
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.  
TABLE OF CONTENTS  
Important Safeguards. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2  
Unpacking Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3  
Before the First Use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3  
Parts and Features. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4  
Getting to Know Your Control Panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5  
Cooking Functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5  
Additional Control Panel Icons. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6  
Set Your Clock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6  
Oven Rack Position Guide. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6  
Operating Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7  
Tips and Hints . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8  
Steam Cooking Chart. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10  
Cleaning and Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10  
Decalcification . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11  
Troubleshooting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11  
Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11  
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 Parts and Features section on page 4 before  
discarding.  
5. Remove any protective or promotional labels from your steam oven and  
other parts.  
FOR HOUSEHOLD USE ONLY  
SAVE THESE INSTRUCTIONS  
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10. Crumb Tray  
PARTS AND FEATURES  
1. Blue-Backlit LCD Digital Display  
Sits underneath the heating elements to catch crumbs from bread  
and toast. For convenience, we recommend removing the crumb  
tray when using steam functions.  
Shows the selected cooking function and icon, temperature and  
cooking time. Also displays clock, preheating for certain functions,  
heater elements in use, toast shade and fill water indicator.  
11. Cord Storage (not shown)  
Wraps around rear of unit for a clutter-free countertop.  
12. BPA free (not shown)  
2. Blue-Backlit Program Dial/Button  
Lets you choose from 9 cooking functions, set the temperature,  
cooking time, and the LCD display clock.  
All materials that come in contact with food are BPA free.  
3. Light Button  
Illuminates interior to monitor cooking progress for 2 minutes.  
Blue LED surrounds the button to indicate the light is ON.  
8
10  
4. Start/Cancel Button  
Starts and stops the cooking cycle once function, cooking time, and  
temperature are selected. Green LED surrounds the button to  
indicate the cooking cycle has begun.  
5. Water Reservoir  
1.4–liter removable reservoir for all functions requiring steam, and for  
oven steam-cleaning.  
7
9
6. Drip Tray  
The slide-out drip tray comes already positioned in your steam oven  
and is designed to collect excess liquid. The drip tray slides out from  
the bottom front of the oven, making it easy to empty and clean.  
5
1
7. Oven Rack  
Four-position rack for multiple cooking functions: LOWER for roasts,  
poultry, casseroles, bread and baked goods. MIDDLE for standard-  
size foods and dishes, toast and bagels. Two broil positions, UPPER  
and LOWER, for broiling. See page 6.  
2
8. Baking Pan  
A baking pan is included for use with the broiling/steaming rack; use  
alone when baking or roasting.  
9. Broiling/Steaming Rack  
3
4
A broiling/steaming rack fits into the baking pan for use when  
broiling or steaming foods such as fish and vegetables.  
6
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Getting to Know Your Control Panel  
COOKING FUNCTIONS  
The large blue-backlit LCD screen is easy to read, and clearly displays the function,  
time, temperature, and toast shade you have selected. Indicators also let you know  
if top, bottom or both elements are heating, and when to add water to the reservoir.  
LCD Display  
lets you view the  
9 cooking functions, time,  
temperature, toast shade,  
active heating elements,  
and add water alert.  
TOAST  
CONVECTION  
BAKE  
BAKE  
STEAM  
Time determined by shade  
selected.  
Fixed Temperature  
Middle Rack Position  
Default Time: 30 minutes  
Default Temp: 350˚F  
Temperature Range: 125˚F-450˚F  
Lower or Middle Rack Positions  
Default Time: 30 minutes  
Default Temp: 350˚F  
Temperature Range: 225˚F-450˚F  
Lower or Middle Rack Positions  
When oven is plugged in and  
not in use, clock will be  
displayed.  
BROIL  
BROIL  
STEAM  
STEAM  
Default Time: 30 minutes  
Default Temp: 210˚F  
Temperature Range: 100˚F-210˚F  
Middle Rack Position  
Default Time: 10 minutes  
Default Temp: 500˚F  
Temperature Range: 300˚F-500˚F  
Lower or Upper Broil Positions  
Default Time: 10 minutes  
Default Temp: 500˚F  
Temperature Range: 300˚F-500˚F  
Lower or Upper Broil Positions  
Program  
Button/Dial  
Use to select cook  
function, change preset  
time or temperature, and  
choose toast shade.  
SUPER  
STEAM  
BREAD  
WARM  
Default Time: 20 minutes  
Default Temp: 250˚F  
Temperature Range: 125˚F-400˚F  
Lower or Middle Rack Positions  
Default Time: 10 minutes  
Default Temp: 350˚F  
Temperature Range: 125˚F-450˚F  
Lower or Middle Rack Positions  
Default Time: 30 minutes  
Default Temp: 160˚F  
Temperature Range: 125˚F-300˚F  
Lower or Middle Rack Positions  
Oven Light Button  
Start/Stop Button  
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Additional Control Panel Icons  
Preheat – Preheat indicator will disappear once the oven has  
Toast Shade – Scroll from 1 to 7 for light to dark toast.  
Always use crumb tray when toasting.  
reached set temperature. Food should be placed in oven before  
selecting cooking function and starting oven as preheat time is  
minimal and incorporated into overall cooking time.  
Active heating elements – Illuminate which heating elements are  
on for individual cooking functions.  
Add Water – Add water indicator will illuminate and unit will  
continuously beep and shut off when the reservoir needs to be  
filled. Fill reservoir and replace on oven. Wait 30 seconds and  
press the program button. Oven will automatically resume from  
the point cooking cycle was interrupted. A full reservoir should  
run for approximately 2 hours on a steam function.  
Set Your Clock  
Plug the oven into a 120 volt AC outlet. The LCD display will be illuminated blue. Clock will read 12:00 am. To set clock, press and hold the  
program button until the time starts flashing. Scroll the dial to select am/pm and then press button to confirm. Scroll the dial to set hour and then press to  
confirm. Finally scroll the dial for minutes and then press to set.  
OVEN RACK POSITION GUIDE  
All of our recipes give you step-by-step directions and indicate how to position the oven rack for best results. Please refer to the diagram below.  
WARNING: Placing the rack in the lower rack position or in the upper broil position while toasting may result in a fire. Toast only in the middle rack position.  
Lower Rack Position  
Middle Rack Position  
Lower Broil Position  
Upper Broil Position  
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12. To increase or decrease cooking time, use the program  
dial to scroll to appropriate time and then press the  
program button again in the center of the dial to set the  
time.  
OPERATING INSTRUCTIONS  
1. Place oven and appropriate accessories on a clean, dry,  
flat surface. Make sure oven interior and accessories  
have been cleaned and dried thoroughly before use.  
13. Press the START/CANCEL button to begin cooking cycle.  
13  
2. Open the unit using the handle on the door, pulling it  
downward until it rests comfortably in place.  
NOTE: A beep will sound and the START/CANCEL button  
1
will be surrounded by a green LED light to indicate the cooking cycle  
has begun. The countdown timer will begin counting down until cooking  
cycle is complete.  
3. Before cooking, position the oven rack for the cooking  
function being used. Refer to the Cooking Functions  
Chart on page 5 and Oven Rack Position Guide on  
page 6 for proper positioning.  
For Use With TOAST Function:  
1. Slide the crumb tray into position by tilting the crumb tray under the  
bottom heating elements inside the unit, and pushing it to the rear wall.  
NOTE: The crumb tray is properly positioned if it rests flat on the interior  
base of the unit.  
4. IMPORTANT WHEN COOKING WITH STEAM  
2
Fill the water reservoir with tap water if using a function  
requiring steam. Remove reservoir by lifting vertically,  
using the integrated handle. Invert and remove reservoir  
cap and fill. Replace cap and return reservoir so that it  
is properly seated in its original position.  
2. All toasting is done with the oven rack in the middle rack position. Refer  
to the Oven Rack Position Guide on page 5.  
5. Place food in oven and close door.  
3. Turn the program dial to engage the functions menu.  
NOTE: The program dial/button will be surrounded by a  
blue LED light to indicate the functions menu is engaged.  
4
6. Turn the program dial to engage the functions menu.  
NOTE: The program dial/button will be surrounded by  
a blue LED light to indicate the functions menu is engaged.  
4. Scroll until the TOAST function appears on screen, then  
1
press the program button in the center of the dial to set  
TOAST. A beep will sound and the toast shade selector  
will start flashing.  
7. Scroll until the proper cooking function appears on the screen. Refer to  
the Cooking Functions chart on page 5 for function information.  
8. Press the program button in the center of the dial to set  
the function. A beep will sound and the temperature setting will start  
flashing.  
5. Using the program dial, select a toast shade setting between 1 and 7  
(1 is lightest, 7 is darkest).  
6. Press the program button to set shade, which will appear in the display;  
a beep will sound and the toast shade selector will no longer flash.  
9. Use the program dial to select the desired temperature.  
Refer to the Cooking Functions chart on page 5 for  
temperature ranges.  
7. Press the START/CANCEL button to begin toasting cycle.  
NOTE: A beep will sound and the START/CANCEL button will be  
surrounded by a green LED light indicate the cooking cycle has begun.  
Default countdown timer for the shade selected will now appear and  
begin counting down.  
10. Press the program button again in the center of the dial  
to set temperature. A beep will sound and the default  
time will begin flashing.  
9
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To change functions, time or temperature during cooking:  
TIPS AND HINTS  
To change temperature: During the cooking process, the LCD screen will  
display the countdown timer. Press and hold the program button until a beep  
sounds and the LCD screen displays the previously selected temperature  
flashing. Turn the program dial to desired temperature. Press program button  
to set new temperature. A beep will sound.  
General  
Always make sure water reservoir is full before using any of the steam  
functions. Remove reservoir by lifting vertically, using the integrated handle.  
Invert and remove reservoir cap and fill. Replace cap and return reservoir so  
that it is properly seated in its original position.  
To change time: Press and hold the program button until set temperature  
starts flashing. Press program button in again. The countdown timer will  
begin flashing and the current remaining time will be displayed. Turn the  
program dial to select new time and press program button to set that time.  
The new countdown time will be displayed, and cooking process will  
continue.  
Always remember to empty drip tray after each use. Also make sure it is in  
place before cooking.  
For convenience, we recommend removing the crumb tray when using any  
of the steam functions, although it is not required.  
Natural juices tend to accumulate in the baking pan when cooking with  
steam functions. Should the baking pan be full of liquid after cooking, allow  
to cool and then carefully remove.  
To change function: Press and hold the program button until set  
temperature starts flashing. Press program button in again. Time will start  
flashing. Press program button again. Current function icon will start  
flashing. Use program dial to scroll to desired function, and press program  
button to set.  
NOTE: Once you change to another function, temperature and time will go  
to default settings for that function. Follow instructions above to select new  
temperature and time, if desired.  
Toast  
Use provided crumb tray when making toast.  
Toast should be centered on the oven rack for most even results.  
Convection Bake  
Convection Bake is best used for most baked goods like cakes, cookies and  
pastries.  
Rotating baking pan halfway through cooking time is recommended for even  
baking.  
Bake Steam  
The combination of bake and steam means crispy yet juicy results every  
time in less time. The Bake Steam function also provides even, moist heat  
that is a benefit for many types of foods, from perfect custards to effortless  
braised dishes.  
For an exceptional roast chicken we recommend using high heat, 450°F, for  
best results. Little to no oil is necessary when roasting with steam.  
Cooking with the bake steam function may shorten conventional roasting/  
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baking times. If using a recipe meant for a traditional oven begin checking  
for doneness at least 10 minutes before recommended time.  
of 20 minutes and up to ½ hour on 100°F to proof. Once time elapses,  
switch oven to Bread function and set temperature and time, indicated by  
recipe.  
The Bake Steam function allows you to create tender and browned braised  
dishes. Place less-tender cuts of meat like short ribs, shanks, cubes of  
shoulder or leg, with minimal or no liquid directly on the baking tray. Start  
cooking on Bake Steam at a medium temperature and then reduce  
temperature after one hour with entire cooking time set for 2 hours (see rib  
recipe on page 13 as a guide). Minimal to no liquid is used in steam-baked,  
braised dishes because natural juices are drawn out from the meat,  
providing the perfect braising liquid.  
Some baked goods can be steam/baked or steamed and then convection  
baked, such as pretzels and bagels.  
The Steam function can also work to clean the interior of your steam oven.  
Run oven on default setting to (210˚ F for 30 minutes) to loosen grease or  
food residue. Once cycle is complete, wipe the interior clean with a cloth.  
Broil and Broil Steam  
For your convenience we have two different rack positions for Broil/Broil  
Steam, refer to page 5 for reference.  
The Bake Steam function allows you to bake custard-style dishes (like crème  
brûlée, bread pudding and pot de crème) without a water bath. Cover item  
to be baked and set oven on Bake Steam at a low temperature (for custards  
set to 225°F. For heartier custard dishes like bread pudding set temperature  
to 325/350°F). Cooking times are generally 40 to 50 minutes.  
The lower broil position is best suited for thicker foods like steaks, chops  
and larger fish fillets as well as top browning of dishes like nachos and  
casseroles.  
Roast vegetables like peppers and tomatoes on the Bake Steam function.  
Place vegetables with a little to no oil directly on baking tray in the lower or  
middle rack position. Most vegetables will be nicely roasted in about 30  
minutes at a minimum of 400°F.  
The upper broil position is for thin foods like smaller seafood and thin fillets.  
When positioning foods to broil make sure they are not touching the heating  
elements as they can burn very easily.  
We recommend leaving the oven door slightly ajar when broiling.  
Bake Steam keeps leftovers moist. When reheating, put leftovers in the  
middle rack position uncovered and set oven to 250°F for about 20 minutes.  
Broil Steam is great for steam roasting foods like seafood, fish, chicken  
parts and vegetables.  
Steam  
Super Steam  
The highest temperature (210°F) on the Steam function should be used for  
all traditional steaming tasks like vegetables, seafood and other proteins.  
See Steam Cooking Chart page 10 for steaming suggestions and times.  
Steam plus the additional heat of the bottom element is the ideal setting for  
perfect rice. The ratio we use for white rice to water is 2 cups to 2¼ cups.  
Simply combine rice and water in an ovenproof dish and cover. Put in oven  
with the rack in the lower position set to Super Steam at 300˚F. White rice  
takes about 25 to 30 minutes from start to finish. Brown rice takes about 40  
minutes using 2½ cups water for 2 cups of rice. All rice should rest about 10  
to 15 minutes covered before fluffing and serving.  
For all vegetable/protein steaming we recommend placing item to be  
steamed on the broiling/steaming rack fitted into the baking pan.  
When steaming seafood we recommend placing a small amount of wine or  
other aromatic liquid on the bottom of the baking pan to infuse flavor.  
The lowest temperature (100°F) on the Steam function is ideal for bread  
proofing. Allow dough to complete at least one rise at room temperature.  
Shape dough and place on the baking pan lined with parchment and then  
put directly in the oven in the lower rack position. Set in oven for a minimum  
Super Steam also does a great job with steam-roasted vegetables. Put  
vegetables in the lower or middle rack position and set up to 400°F for at least 20  
minutes.  
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Bread  
CLEANING AND MAINTENANCE  
The Bread function simulates a professional bread oven on your counter. An  
initial burst of steam followed by convection baking yields professional  
results every time with crispy crusts and perfectly risen interiors.  
Always allow the oven to cool completely before cleaning.  
1. Always unplug the oven from the electrical outlet.  
Prepare any bread recipe as instructed. Prior to baking, we highly  
recommend using the Steam function set to 100°F for the final proofing step  
(see section on Steam for tips).  
2. When cleaning the exterior, do not use abrasive cleansers, as they will  
damage the finish. Simply wipe the exterior with a clean damp cloth and  
dry thoroughly.  
Use your recipe-recommended oven temperature for the Bread function.  
However, baking times may be shortened for certain recipes – keep an eye  
on the bread in the oven during the last 10 minutes of recipe-specified  
baking time.  
3. To clean the interior walls, you can first loosen food debris by running the  
Steam cycle function. Follow the Operating Instructions, using the Steam  
function default (30 minutes at 210˚F). Once cycle is complete wipe  
interior with a cloth or sponge. DO NOT use harsh abrasives or corrosive  
products, which could damage the oven wall surface.  
Use the Bread function for other recipes that use yeast as the leavening  
agent. Doughnuts that are proofed with the Steam function and then baked  
using the Bread function are delicious and light. They taste as though they  
came fresh from your favorite doughnut shop!  
4. To remove excess liquid, slide out the drip tray and discard contents.  
Wipe clean or place in top rack of dishwasher. To remove baked-on  
grease, soak the tray in hot sudsy water or use nonabrasive cleaners.  
Never operate the oven without the drip tray in place.  
Warm  
Use this setting to keep dishes warm that have already been cooked to  
completion.  
5. The oven rack, baking pan, broiling rack, and crumb tray are dishwasher  
safe. If heavily soiled, soak in hot sudsy water or use a nylon scouring  
pad or nylon brush.  
Steam Cooking Chart  
Steam function, 210˚F, middle rack position*, food on broiling/steaming rack and baking pan.  
Food  
Amount  
4 large  
Preparation  
trimmed  
Cooking Time  
6. Rinse water reservoir in hot, sudsy water. Dry well.  
Artichokes  
105–120 minutes  
Asparagus  
Broccoli  
1 pound  
2 cups  
2 cups  
2 ears  
trimmed  
1½-inch florets  
1½-inch florets  
husked  
10–12 minutes  
20 minutes  
7. Never wrap the cord around the outside of the oven. Use the cord storage  
tabs on the back of the oven.  
Cauliflower  
Corn  
20–25 minutes  
20 minutes  
8. Any other servicing should be performed by an authorized service  
representative.  
Green beans  
Snow peas  
Potatoes, new  
Shrimp  
2 cups  
2 cups  
1 pound  
½ pound  
trimmed  
15 minutes  
trimmed  
10 minutes  
Note: If oven is not in use for more than 1 month, fill water reservoir and  
run oven on Steam function at 210˚F for 60 minutes before using.  
whole  
40–45 minutes  
12–15 minutes  
peeled and  
deveined  
Fin fish (salmon,  
swordfish, etc.)  
1 pound  
cut into portion  
sizes  
18–20 minutes  
*For artichokes, use the lowest rack position.  
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Decalcification  
WARRANTY  
Decalcification refers to the removal of calcium deposits that form over time.  
These deposits can cause damage to the machine. For best performance  
from your Combo Steam + Convection Oven, decalcify annually for average  
use and twice a year for heavy use.  
Limited Three-Year Warranty  
This warranty is available to consumers only. You are a consumer if you own a  
Cuisinart® Combo Steam + Convection 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® Combo Steam +  
Convection 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. If your Cuisinart® Combo Steam + Convection  
Oven should prove to be defective within the warranty period, we will repair it,  
or if we think necessary, replace it. To obtain warranty service, simply call our  
toll-free number 1-800-726-0190 for additional information from our Customer  
Service Representatives, or send the defective product to Customer Service  
at Cuisinart, 7811 North Glen Harbor Blvd., Glendale, AZ 85307. To facilitate  
the speed and accuracy of your return, please enclose $10.00 for shipping  
and handling of the product. Please pay by check or money order (California  
residents need only supply proof of purchase and should call 1-800-726-0190  
for shipping instructions).  
To decalcify:  
Remove the reservoir from the unit and empty it completely. Set oven to the  
Steam function at 210˚F for 30 minutes. Press the Start/Cancel button and  
let the oven run until the "Add water" alert sounds.  
While the unit is running, add 1 cup of water and 1 cup of distilled white  
vinegar to the reservoir. When the “Add water” alert sounds, return reservoir  
to the unit. Wait 30 seconds and press the program button to reset the  
Steam function at 210˚F for 75 minutes. Press the Start/Cancel button and  
let the oven run until the "Add water" alert sounds.  
Remove the reservoir and rinse out with fresh clean water. Fill the reservoir  
halfway with clean water. Return the reservoir to the unit. Wait 30 seconds  
and press the program button. Oven will resume from the point at which the  
cycle was interrupted. Let the oven run until the "Add water" alert sounds or  
the timer runs out.  
TROUBLESHOOTING  
Q: Can you switch functions during cooking?  
A: Yes. See page 8 for instructions.  
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. Please be sure to include your return address,  
daytime phone number, description of the product defect, product model  
number (located on bottom of product), original date of purchase, and any  
other information pertinent to the product’s return.  
Q: Why is my unit beeping?  
A: Steam reservoir is empty. Remove and refill with water, then replace.  
See page 7 for instructions.  
Q: Why is water is leaking onto the counter.  
A: Drip tray is not in place, or it may be full. Always check before each use  
and empty after use.  
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CALIFORNIA RESIDENTS ONLY  
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.  
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, at its discretion,  
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.  
California residents may also, according to their 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 for such  
products under warranty.  
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 the product is still under warranty.  
BEFORE RETURNING YOUR CUISINART PRODUCT  
If you are experiencing problems with your Cuisinart product, we suggest  
that you call our Cuisinart Service Center at 1-800-726-0190 before  
returning the product for service. If servicing is needed, a Representative  
can confirm whether the product is under warranty and direct you to the  
nearest service location.  
Your Cuisinart® Combo Steam + Convection 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  
attempted use of this unit with a converter, as well as by use with  
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.  
©2013 Cuisinart  
150 Milford Road  
East Windsor, NJ 08520  
Printed in China  
12CE131801  
Trademarks or service marks of third parties used herein are  
U IB-11816A  
the trademarks or service marks of their respective owners.  
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Instruction  
Booklet  
Reverse Side  
Recipe Booklet  
CSO-300  
Combo Steam+Convection Oven  
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TABLE OF CONTENTS  
French Toast Strata . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3  
Lemon Tea Loaf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3  
Caramelized Onion and Two-Tomato Tart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4  
Oysters Rockefeller . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5  
Spanish Style Mussels with Chorizo . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6  
Chermoula Shrimp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6  
Whole Roasted Branzino . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7  
Red Chile Pork . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8  
Each recipe has the Active and Total Time listed to help you plan your cooking  
schedule. Active refers to hands-on prep and cooking time, while Total includes  
resting and baking time.  
Red Chile Sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8  
Beef Tenderloin Roast with Garlic and Herbs . . . . . . . . . . . . . . . . . . . . . . . . . . 9  
Vinegar Chicken with Peppers. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9  
Salmon with Lemon-Herb Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10  
Perfect Roast Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10  
Indoor Clambake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11  
Green Chile Tamales . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11  
Asian-Style Pork Ribs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13  
Steamed Pork Buns . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13  
Two-Beet Salad with Champagne Vinaigrette . . . . . . . . . . . . . . . . . . . . . . . . . 14  
Champagne Vinaigrette . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15  
Brussels Sprouts with Pancetta. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15  
Roasted Pepper Rice Pilaf. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16  
Roasted Tomatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16  
Brioche . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17  
Soft Pretzels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18  
Buttery Dinner Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18  
Rustic Italian Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19  
French Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20  
Molasses Whole Wheat Rolls. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20  
Chocolate Chip Bread Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21  
Cinnamon Sugar Doughnuts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22  
Chocolate Pots de Crème . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23  
Honey Roasted Peaches with Cream . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24  
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2
5. Remove the pan from the refrigerator and bring to room temperature. Dot  
the top of the strata with the butter and loosely cover with aluminum foil.  
RECIPES  
6. Put the pan in the oven with the rack in the lower rack position. Set the  
oven to Bake Steam at 350°F for 25 minutes. Remove the foil and switch  
the unit to Broil at 500°F for 5 minutes, or until the top is browned and  
slightly crusty and the internal temperature of the strata is 160°F.  
French Toast Strata  
Give your family a new twist on French toast this weekend. Let the strata sit in  
the refrigerator overnight and bake it first thing in the morning.  
7. Remove and serve immediately.  
Active Time: 20 minutes Total Time: Overnight plus 3 hours  
Makes 8 servings  
Nutritional information per serving:  
$BMPSJFTꢀꢁꢂꢃꢀ ꢄꢅꢆꢀGSPNꢀGBUꢇꢀtꢀDBSCꢈꢀꢄꢉHꢀtꢀQSPꢈꢀꢉꢃH  
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tꢀDBMDꢈꢀꢉꢊꢉNHꢀtꢀGJCFSꢀꢊH  
nonstick cooking spray  
4
large eggs  
1
1
cup whole milk  
cup heavy cream  
Lemon Tea Loaf  
1
teaspoon pure vanilla extract  
cup pure maple syrup  
teaspoons ground cinnamon  
teaspoon ground nutmeg  
teaspoon kosher salt  
loaf challah bread (1 pound)  
tablespoons packed light brown sugar  
tablespoons unsalted butter, cut into ½-inch pieces  
1
This moist, quick bread has bright flavor from a double dose of lemon, using  
not only the fruit’s juice but zest as well.  
3  
2
1
¼
1
2
2
Active Time: 25 minutes Total Time: 1 hour 45 minutes  
Makes 1 loaf (sixteen ½-inch slices)  
butter and flour for preparing pan  
cups unbleached, all-purpose flour  
teaspoons baking powder  
3
1½  
¼
teaspoon baking soda  
1. Lightly coat a 9-inch square pan with nonstick cooking spray; reserve.  
½
teaspoon kosher salt  
cup unsalted butter, melted, to room temperature  
cups granulated sugar  
large lemons, zested and juiced, juice divided  
large eggs, room temperature  
teaspoon pure vanilla extract  
cup whole milk, room temperature  
cup confectioners’ sugar, sifted  
2. Put the eggs, milk, cream, vanilla, syrup, spices and salt into a medium  
bowl. Whisk to completely combine.  
2
3
2
3
4
1
½
¾
3. Using a serrated knife, slice the challah bread into strips that fit the length of  
the baking pan. Tightly fit half of the bread strips into the bottom of the pan  
and cover with half of the egg mixture. Sprinkle the top with 1 tablespoon of  
the brown sugar.  
4. Repeat with the remaining bread, laying the strips in the opposite direction  
of the first layer. Pour the remaining egg mixture over the top and dot with  
remaining brown sugar. Cover tightly with foil and chill in the refrigerator for  
at least 2 hours or overnight.  
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3
1. Butter and flour a 9-inch loaf pan.  
Caramelized Onion and Two-Tomato Tart  
2. Into a medium bowl sift together flour, baking powder, baking soda and salt.  
A tasty and colorful dish to serve as a first course or light lunch.  
3. Put the melted butter and sugar in a large bowl and combine using a  
hand mixer on medium speed for 1 minute. The mixture will seem slightly  
granular. Reserve 2 tablespoons of lemon juice for the glaze and then add  
the rest with the zest to the butter/sugar mixture and continue mixing. Add  
the eggs one at a time and then the vanilla. Mix until batter is homogenous.  
Active Time: 45 minutes Total Time: 2 hours  
Makes one 9-inch square tart 9 servings  
1
2
2
2
1
½
1
medium onion peeled, halved and sliced  
garlic cloves, peeled and smashed  
thyme sprigs, leaves only  
teaspoons olive oil  
teaspoon kosher salt, divided  
cup mixed red and yellow grape tomatoes, halved  
sheet prepared puff pastry, defrosted  
egg wash (1 large egg and 1 tablespoon water whisked together)  
cup plus 1 tablespoon shredded Comté cheese, divided  
tablespoons fresh ricotta, strained of any excess water  
large basil leaves  
4. Using low speed, add the dry ingredients and the milk alternately in three  
additions, ending with the milk.  
5. Pour the batter into the pan and put in the oven with the rack in the lower  
rack position. Set the oven to Convection Bake at 325°F for 65 to 70  
minutes, or until a cake tester inserted in the center comes out clean.  
6. Allow cake to rest at least 10 minutes in the pan until warm. While cake is  
resting, mix the reserved juice with the confectioners’ sugar until sugar is  
dissolved. When the pan is cool enough to handle, remove the cake from  
the pan and put on a wire rack over a baking sheet. Brush glaze all over  
top and sides of cake with a spatula or pastry brush. Allow cake to cool  
completely before slicing.  
¼
3
2
Nutritional information per serving slice:  
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tꢀDBMDꢈꢀꢌꢅNHꢀtꢀGJCFSꢀꢉH  
1. Toss the onion with the garlic, thyme, olive oil and ½ teaspoon of the salt in  
a medium mixing bowl. Put on the baking pan lined with parchment paper  
and put in the oven with the rack in the middle rack position. Set the oven  
to Super Steam at 300°F for 30 minutes.  
2. While the onion is cooking, toss the tomatoes in the same bowl with ¼  
teaspoon of salt. Remove and reserve onion mixture once finished. Replace  
the parchment and put the tomatoes on the pan and then into the oven.  
Set to Bake Steam at 400°F for 5 minutes.  
3. Roll out the sheet of pastry on a well-floured surface and cut out a 9 x  
9-inch square. Cut four 1-inch wide strips out of the pastry for a border  
around the square, placing the strips directly on top of the pastry square.  
Using the tines of a fork, prick the surface of the tart shell all over, in the  
center and on the borders. Brush the egg wash all over the tart shell.  
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4
4. Put the tart shell on the cleaned baking pan lined with parchment and put  
in the oven with the rack in the lower rack position. Set to Convection Bake  
at 400°F for 30 minutes. Keep an eye on the shell to make sure the surface  
does not get too dark. Should it get too dark before time expires, cover with  
aluminum foil.  
Oysters Rockefeller  
This classic holiday hors d'oeuvre is sure to impress.  
Active Time: 30 minutes Total Time: 45 minutes  
Makes 8 servings  
5. Once shell is baked and cools slightly, scatter the ¼ cup of shredded  
cheese along the bottom of the tart shell. Put ½ tablespoon dollops of the  
ricotta on top of the cheese evenly across the tart; sprinkle with half of the  
remaining salt. Top evenly with the onion mixture and then the tomatoes,  
and finally the remaining cheese and salt. Cover the border of the tart with  
aluminum foil and put back in the oven with the rack in the middle rack  
position. Set oven to Broil at 500°F for 10 minutes, until the cheese on top  
is melted and golden brown.  
3
tablespoons unsalted butter, divided  
cup panko breadcrumbs  
teaspoon kosher salt  
large shallot, peeled and finely chopped  
large garlic clove, peeled and finely chopped  
cup packed spinach, finely chopped  
tablespoon Pernod  
large oysters, shucked, on the half-shell  
cup fresh parsley, finely chopped  
1
3
¼
1
1
1
1
6. Once tart is finished tear the basil leaves and scatter on top of the tart  
before serving.  
8
¼
Nutritional information per serving:  
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1. Melt 1 tablespoon of the butter and put in a small mixing bowl with the  
breadcrumbs and salt. Mix to combine; reserve.  
2. Put the remaining butter in a medium skillet set over medium-low heat.  
Once melted, add the shallot and garlic; sauté until softened. Add the  
spinach and sauté until bright and wilted. Increase the heat to medium/  
medium-high; add the Pernod and stir to fully coat. Cook until Pernod has  
evaporated. Remove from heat; reserve.  
3. Top each oyster with a heaping teaspoon of spinach mixture, then with the  
seasoned breadcrumbs.  
4. Line the baking pan with parchment paper. Put prepared oysters on the  
tray and put in the oven with the rack in the middle rack position. Set to  
Convection Bake at 400°F for 10 to 15 minutes.  
5. Remove oysters from oven when golden brown and sprinkle with chopped  
parsley; serve immediately.  
Nutritional information per oyster:  
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5
Spanish Style Mussels with Chorizo  
Chermoula Shrimp  
Sherry and spicy chorizo give these mussels a bit of Spanish flair.  
A North African–style pesto, this is a perfect accompaniment for most seafood,  
especially shrimp and salmon, but is also delicious tossed with  
steamed or roasted potatoes.  
Active Time: 15 minutes Total Time: 55 minutes  
Makes 4 servings  
Active Time: 20 minutes Total Time: 30 minutes  
Makes about 4 servings  
6
1
2
2
ounces smoked chorizo (2 links), sliced into ¼-inch rounds  
onion, peeled and thinly sliced  
garlic cloves, peeled and crushed  
teaspoons olive oil  
Chermoula:  
¾
½
2
cup fresh cilantro, stems discarded  
cup fresh parsley, stems discarded  
garlic cloves, peeled  
¼
1
cup sherry  
pound mussels, scrubbed and de-bearded  
½
½
½
¼
¼
teaspoon grated lemon zest  
teaspoon kosher salt  
teaspoon paprika  
teaspoon ground cumin  
teaspoon freshly ground black pepper  
pinch cayenne  
1. Combine the chorizo, onion, garlic, and olive oil in a small bowl. Evenly  
spread ingredients on the baking pan and put in the oven with the rack in  
the lower rack position. Set to Bake Steam at 450°F for 20 minutes.  
2. Remove the pan from the oven and carefully adjust the oven rack to the  
middle position. Stir in the sherry with a wooden spoon to deglaze the pan  
and add the mussels in an even layer. Return the pan to the oven and set  
to Steam at 210°F for 20 minutes until mussels have fully opened. Start  
checking the mussels at 15 minutes. Discard any mussels that have not  
opened.  
2
tablespoons fresh lemon juice  
2 to 4 tablespoons extra virgin olive oil  
3. Serve immediately.  
Shrimp:  
1
1
Nutritional information per serving:  
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tꢀDBMDꢈꢀꢄꢁNHꢀtꢀGJCFSꢀꢉH  
pound large shrimp, peeled and deveined  
teaspoon olive oil  
pinch kosher salt  
pinch freshly ground black pepper  
1. Put all ingredients for the chermoula, except the olive oil, in a mini chopper,  
or a food processor fitted with the metal chopping blade. Pulse until roughly  
chopped, about 8 to 10 times, scraping as needed. While continuously  
processing, gradually add the oil through the hole in the top of the lid,  
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6
processing until desired consistency is reached – use less oil if you want a  
chunkier pesto-like sauce, or more if you want it thinner. Taste and adjust  
the seasonings to your liking. Cover and reserve to allow flavors to meld.  
½
¼
2
teaspoon kosher salt, divided  
teaspoon crushed red pepper  
teaspoons olive oil, divided  
whole branzino, cleaned  
2. Prepare the shrimp and fit the broiling/steaming rack into the baking pan.  
Put the shrimp, oil, salt and pepper in a mixing bowl and toss to combine.  
Divide the shrimp among 5 skewers and place the skewers on top of the  
broiling/steaming rack. Put the rack in the upper broil position. Put the  
tray on the rack and leave the oven door slightly open. Set to Broil for 10  
minutes, or until the shrimp are fully opaque.  
1
1. In a stainless steel bowl, toss together the shallots, garlic, fennel, orange,  
lemon, oregano, thyme, ¼ teaspoon of the salt, the crushed red pepper and  
1 teaspoon of the olive oil.  
3. Transfer the shrimp to a platter and drizzle the chermoula over the top.  
2. Season the flesh of the fish with remaining salt and stuff as much of this  
filling (about ½ cup to 1 cup) into the fish as possible. Tie together with  
butcher's twine in 3 places along the fish to keep the filling inside. Keep in  
mind there will be plenty of filling left over.  
Note: If using wooden skewers, soak them in water for at least half hour  
prior to using.  
3. Prepare a bed of the remaining filling ingredients in the middle of the  
baking tray on a diagonal, placing some of the citrus slices on the top of  
the bed. Place the fish on top of the bed, wrap with plastic and keep in the  
refrigerator for an hour.  
Nutritional information per serving:  
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4. When ready to cook, drizzle the remaining teaspoon of olive oil on top of the  
fish and place in the oven with the rack in the middle rack position.  
Set oven to Bake Steam at 450°F for 30 minutes.  
Whole Roasted Branzino  
5. Remove the tray when finished, and portion fish into 2 fillets; serve on top of  
the vegetable filling.  
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you have an easy yet elegant meal.  
Nutritional information per serving:  
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tꢀDBMDꢈꢀꢋꢋNHꢀtꢀGJCFSꢀꢊHꢀ  
Active Time: 30 minutes Total Time: 2 hours  
Makes 2 servings  
2
2
1
1
1
2
2
small shallots, about 2 to 3 ounces total, peeled and sliced  
garlic cloves, peeled and crushed  
small fennel bulb (about 12 ounces), sliced lengthwise  
medium orange, sliced  
small lemon, sliced  
sprigs fresh oregano  
sprigs fresh thyme  
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7
Red Chile Pork  
The perfect taco filling. Tender and absolutely delicious!  
Red Chile Sauce  
Perfect sauce for topping tamales or tacos. Be sure to have your roasted  
tomatoes ready before starting the recipe.  
Active Time: 30 minutes Total Time: 3 hours  
Active Time: 20 minutes Total Time: 1 hour 20 minutes  
Makes about 12 servings  
Makes about 2 cups  
3
1
1
½
1
pounds boneless pork shoulder or pork butt  
tablespoon kosher salt  
tablespoon chili powder  
teaspoon dried oregano  
bay leaf  
cinnamon stick  
teaspoon ground cumin  
teaspoon cayenne  
1
tablespoon olive oil  
1
2
¼
½
1
medium onion, peeled and finely chopped  
garlic cloves, peeled and finely chopped  
cup red chile powder (preferably New Mexican style)  
teaspoon kosher salt, plus more as needed  
recipe roasted tomatoes (page 16)  
cup chicken broth, low sodium  
tablespoons honey  
1
½
¼
4
1
2
garlic cloves, peeled and crushed  
1. Cut the shoulder into large chunks; and place in a large mixing bowl.  
1
bay leaf  
2. Put the remaining ingredients together and then rub over the meat. Cover and  
let rest in the refrigerator overnight to marinate.  
1. Put oil into a medium sauté pan set over medium-low heat. Once hot, add  
the onion and garlic. Sauté until soft, and then add the chile powder and  
salt; cook, stirring occasionally, for about 5 minutes to allow flavors to meld.  
Add the tomatoes and stir with a wooden spoon to break them down and  
fully combine all ingredients.  
3. Transfer the meat, with the spices, to the baking tray and put in the oven  
with the rack in the lower rack position. Set to Bake Steam at 350°F for 75  
minutes when time expires, reset to 225°F for an additional 45 minutes on  
Bake Steam.  
2. Once cooked down a bit, add the broth, honey and bay leaf. Raise the  
temperature to medium high and bring to a boil. Reduce to a simmer and  
cook, maintaining the simmer, for 1 hour.  
4. Allow pork to rest in oven until cool enough to handle. Remove the baking  
tray carefully to avoid spilling any of the braising liquid.  
5. Remove and discard bay leaf, cinnamon stick and garlic. Using your hands  
(wearing gloves is recommended!), shred pork into bite-size pieces. This can  
now be used as a filling for tamales (page 11), tacos, burritos or served over rice  
with vegetables. Pair with our Red Chile Sauce (recipe follows) for extra flavor.  
Note: If using as filling for tamales we recommend mixing in 1 cup of red  
chile sauce. Follow tamale instructions and masa dough recipe on pages  
11-12.  
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$BMPSJFTꢀꢊꢋꢀ ꢁꢋꢆꢀGSPNꢀGBUꢇꢀtꢀDBSCꢈꢀꢄHꢀtꢀQSPꢈꢀꢉHꢀ  
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tꢀDBMDꢈꢀꢉꢃNHꢀtꢀGJCFSꢀꢉH  
Nutritional information per serving (based on 4-pound pork shoulder):  
$BMPSJFTꢀꢁꢅꢉꢀ ꢋꢃꢆꢀGSPNꢀGBUꢇꢀtꢀDBSCꢈꢀꢉHꢀtꢀQSPꢈꢀꢊꢅHꢀtꢀGBUꢀꢊꢋHꢀtꢀTBUꢈꢀGBUꢀꢂHꢀtꢀDIPMꢈꢀꢉꢃꢋNHꢀ  
tꢀTPEꢈꢀꢄꢂꢂNHꢀtꢀDBMDꢈꢀꢊꢍNHꢀtꢀGJCFSꢀꢃH  
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8
Beef Tenderloin Roast with Garlic and Herbs  
Vinegar Chicken with Peppers  
Marinating overnight intensifies the flavor of this simple roast.  
Active Time: 10 minutes Total Time: Overnight plus 1 hour 15 minutes  
Makes 6 servings  
Balsamic vinegar gives the chicken a glazed finish from the oven.  
Active Time: 25 minutes Total Time: 2 hours 25 minutes  
Makes 4 servings  
1½ to 2 pounds trimmed beef tenderloin roast  
½
½
½
½
2
medium red bell pepper, sliced  
medium orange bell pepper, sliced  
medium yellow bell pepper, sliced  
onion, peeled and sliced  
garlic cloves, peeled and smashed  
tablespoon fresh rosemary leaves  
tablespoon olive oil  
4
garlic cloves  
2
sprigs fresh thyme  
1
sprig fresh oregano  
¼
½
1
teaspoon freshly ground black pepper  
teaspoon kosher salt  
tablespoon unsalted butter, melted  
1
1
2
tablespoons balsamic vinegar  
teaspoon kosher salt  
teaspoon freshly ground black pepper  
chicken thighs, bone-in, skin on  
1. Put the tenderloin into a large resealable storage bag with the garlic, thyme,  
oregano and pepper. Toss to coat and marinate in refrigerator overnight.  
½
¼
4
2. Take the tenderloin out of the bag, discarding the garlic and herbs. Line the  
baking pan with parchment paper. Put tenderloin on the prepared pan and  
coat meat with the salt. Allow to rest at room temperature for 30 minutes.  
1. Combine all ingredients in a medium bowl, making sure vegetables and  
chicken are evenly coated with the oil and vinegar. Cover with plastic wrap  
and chill in the refrigerator for 1 hour.  
3. Put the tenderloin in the oven with the rack in the lower rack position. Set to  
Convection Bake at 450°F for 30 minutes. At the end of the convection bake  
cycle, remove tenderloin from oven and brush the top with melted butter.  
Return meat to the oven and set to Broil at 500˚F for 5 minutes.  
2. Evenly arrange the ingredients in the baking pan, with the chicken sitting  
on top of the vegetables, skin side up. Put in the oven with the rack in the  
middle rack position and set the oven to Bake Steam at 300°F for  
60 minutes.  
4. Allow meat to rest for 10 minutes before slicing and serving.  
Nutritional information per serving:  
$BMPSJFTꢀꢁꢃꢉꢀ ꢅꢍꢆꢀGSPNꢀGBUꢇꢀtꢀDBSCꢈꢀꢉHꢀtꢀQSPꢈꢀꢊꢊH  
tꢀGBUꢀꢊꢊHꢀtꢀTBUꢈꢀGBUꢀꢂHꢀtꢀDIPMꢈꢀꢉꢃꢉNHꢀtꢀTPEꢈꢀꢊꢌꢄNH  
tꢀDBMDꢈꢀꢁꢁNHꢀtꢀGJCFSꢀꢃH  
3. Remove from the oven and serve.  
Nutritional information per serving:  
$BMPSJFTꢀꢊꢌꢍꢀ ꢅꢁꢆꢀGSPNꢀGBUꢇꢀtꢀDBSCꢈꢀꢅHꢀtꢀQSPꢈꢀꢉꢋH  
tꢀGBUꢀꢉꢍHꢀtꢀTBUꢈꢀGBUꢀꢄHꢀtꢀDIPMꢈꢀꢋꢂNHꢀtꢀTPEꢈꢀꢁꢌꢂNH  
tꢀDBMDꢈꢀꢊꢁNHꢀtꢀGJCFSꢀꢉH  
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*Salmon fillets vary in size so it may be necessary to adjust the cooking  
time, depending on thickness.  
Salmon with Lemon-Herb Butter  
A quick and simple dish. Any leftovers can be served  
over a salad the next day.  
Nutritional information per serving:  
$BMPSJFTꢀꢊꢁꢋꢀ ꢅꢃꢆꢀGSPNꢀGBUꢇꢀtꢀDBSCꢈꢀꢃHꢀtꢀQSPꢈꢀꢊꢁHꢀ  
tꢀGBUꢀꢉꢌHꢀtꢀTBUꢈꢀGBUꢀꢅHꢀtꢀDIPMꢈꢀꢍꢌNHꢀtꢀTPEꢈꢀꢂꢂNH  
ꢀtꢀDBMDꢈꢀꢉꢌNHꢀtꢀGJCFSꢀꢃH  
Active Time: 20 minutes Total Time: 1 hour 20 minutes  
Makes 4 servings  
Perfect Roast Chicken  
1
1
1
small scallion, cut into 1-inch pieces  
tablespoon fresh dill  
tablespoon fresh parsley  
The Combo Steam + Convection Oven creates the foolproof chicken –  
crispy and moist, no oil necessary!  
4
1
¼
¼
1
tablespoons unsalted butter  
teaspoon grated lemon zest  
teaspoon plus pinch kosher salt  
teaspoon freshly ground black pepper  
pound salmon fillet  
Active Time: 10 minutes Total Time: Overnight plus 70 minutes  
Makes 4 servings  
1
½
3
3
3
2
1½  
1
whole chicken (4 pounds)  
teaspoon freshly ground black pepper  
garlic cloves, crushed  
sprigs fresh thyme  
sprigs fresh rosemary  
sprigs fresh oregano  
1. Put the scallion, dill and parsley in a mini food processor fitted with the  
chopping blade. Pulse to chop. Scrape down sides and add butter, lemon  
zest, ¼ teaspoon salt and pepper. Process until fully homogenous, stopping  
to scrape down the sides as needed. Transfer butter to a piece of wax  
paper and form into the shape of the salmon fillet. If butter is too soft,  
refrigerate for 30 minutes.  
teaspoons kosher salt  
medium lemon, halved  
2. Sprinkle salmon fillet with pinch of salt and gently put the butter onto the  
top of the fish, covering as much of the flesh as possible.  
1. Season the chicken with the pepper and toss with the garlic and fresh  
herbs. Marinate in the refrigerator overnight.  
3. Chill the prepared salmon in refrigerator for at least 30 minutes.  
2. Remove chicken from the refrigerator. Sprinkle liberally with salt and  
squeeze lemon juice over the chicken and stuff the lemon into its cavity  
with the fresh herbs. Tie the legs of the chicken together with butcher’s  
twine, if desired (this helps the chicken to cook more evenly).  
4. When ready to cook put the salmon on top of the broiling/streaming rack fit  
into the baking pan. Put in the oven with the rack in the lower broil position.  
Set to Broil Steam at 500°F for 10–15 minutes* and then Broil at 500°F for  
5–10 minutes browning to finish.  
3. Put the chicken on the baking pan and put in the oven with the rack in the  
lower rack position. Set to Bake Steam at 450°F for 50 minutes, or until  
chicken is cooked and skin is golden brown. Internal temperature of the  
breast/light meat should be 165°F and thigh/dark meat should be 170°F.  
5. Once brown, remove salmon let rest for a minute before serving.  
4. Allow to rest for 10 minutes before carving or serving.  
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Nutritional information per serving:  
$BMPSJFTꢀꢁꢍꢌꢀ ꢊꢁꢆꢀGSPNꢀGBUꢇꢀtꢀDBSCꢈꢀꢊHꢀtꢀQSPꢈꢀꢅꢂHꢀ  
tꢀGBUꢀꢂHꢀtꢀTBUꢈꢀGBUꢀꢊHꢀtꢀDIPMꢈꢀꢊꢊꢉNHꢀtꢀTPEꢈꢀꢍꢄꢉNHꢀtꢀDBMDꢈꢀꢄꢉNHꢀtꢀGJCFSꢀꢃH  
pour the wine onto the pan and return to the oven. Continue cooking on  
Super Steam with time set for 15 minutes.  
3. Baking pan will be full of cooking liquid. Remove it carefully from the oven.  
Garnish with the chopped herbs. Serve alongside crusty bread.  
Indoor Clambake  
Nutritional information per serving:  
$BMPSJFTꢀꢌꢍꢋꢀ ꢉꢁꢆꢀGSPNꢀGBUꢇꢀtꢀDBSCꢈꢀꢋꢄHꢀtꢀQSPꢈꢀꢌꢃH  
tꢀGBUꢀꢍHꢀtꢀTBUꢈꢀGBUꢀꢉHꢀtꢀDIPMꢈꢀꢉꢌꢅNHꢀtꢀTPEꢈꢀꢉꢅꢊꢌNH  
tꢀDBMDꢈꢀꢉꢂꢉNHꢀtꢀGJCFSꢀꢍH  
Take the beach party inside with this easy but impressive countertop recipe.  
Active Time: 40 minutes Total Time: 1 hour 20 minutes  
Makes 4 servings  
1
tablespoon olive oil  
Green Chile Tamales  
2
4
4
½
¼
½
6
shallots, peeled and sliced  
garlic cloves, peeled and crushed  
sprigs thyme  
teaspoon kosher salt  
teaspoon freshly ground black pepper  
small fennel bulb, sliced  
This recipe does require a few steps but the final results are well worth the  
effort. Depending on the size of the corn husks, you may be able to fill the  
tamales with more or less than recommended; it will become easier  
to gauge as you fill them.  
Active Time: 2 hours Total Time: 5 hours  
small red potatoes  
Makes about 24 tamales  
2
ears corn, husked and cut into 2-inch pieces  
pound littleneck clams (about 6), scrubbed  
pound mussels (about 8), scrubbed and de-bearded  
lobster tails  
cup white wine or beer  
tablespoon finely chopped tarragon  
tablespoon finely chopped parsley  
Green Chile Filling:  
¾
½
2
¼
½
½
1½  
2
pounds poblano peppers (about 8), stems trimmed  
tablespoons vegetable oil  
1
1
4
2
medium onion, peeled and finely chopped  
jalapeño pepper, seeded and finely chopped  
garlic cloves, peeled and finely chopped  
tablespoons plus 1 teaspoon unbleached, all-purpose flour  
cups water or low-sodium chicken broth  
1. In a large bowl, toss together the oil, shallots, garlic, thyme, salt, pepper,  
fennel, potatoes, and corn. Evenly arrange the ingredients on the baking  
pan. Put the pan in the oven with the rack in the lower rack position. Set to  
Super Steam for 20 minutes.  
2
2
pounds whole chicken legs (about 4 legs), roasted, meat removed,  
shredded*  
2
½
24  
cans (4.5 ounces each) diced green chiles  
teaspoon kosher salt  
corn husks  
2. Carefully remove the pan from the oven and arrange the clams and mussels  
around the outside of the pan and the lobster tails in the center. Carefully  
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11  
Masa Dough:  
8. Put about 2 to 4 tablespoons of filling on top of the masa, depending on the  
size of the husk. Fold the sides of the husk in over the filling and the husk’s  
narrow end underneath the tamale to secure closed. Repeat until all tamales  
have been filled.  
5
cups masa harina  
1
tablespoon plus 1 teaspoon baking powder  
teaspoons kosher salt  
cups water  
2½  
3¾  
1¼  
9. Arrange the tamales on the baking pan, with the open ends upward,  
stacking against each other in a slightly slanted position. Put in the oven  
with the rack in the lower rack position and set the oven to Steam at 210°F  
for 2 hours. The masa should be set and the husk should peel easily away  
from it.  
cups vegetable oil  
1. Arrange the poblano peppers in a single layer on the baking pan. Put the  
pan in the oven with the rack in the middle rack position. Set to Bake Steam  
at 425°F. Cook for 30 minutes until charred, flipping the peppers halfway  
through cooking. Remove peppers to a bowl and cover tightly with plastic  
wrap.  
10. Serve immediately.  
*To prepare the chicken in the oven, coat raw chicken legs with ½ teaspoon  
each salt and pepper and put in the baking pan with the rack in the middle  
rack position. Set to Bake Steam at 325°F for 60 minutes. Remove, cool,  
and shred the meat.  
2. Once cool enough to handle, peel, seed, and roughly chop the peppers. Set  
aside.  
3. In a medium pot, heat the oil over medium-high heat. Add the onion,  
jalapeño, and garlic and sauté until softened and lightly golden. Whisk in the  
flour and cook for 1 to 2 minutes. Whisk in the water or broth and bring to  
a boil. Reduce heat to medium and add the chicken, poblano peppers and  
canned chiles. Simmer for about 30 to 45 minutes until filling is thickened  
and still moist but not soupy.  
Nutritional information per tamale:  
$BMPSJFTꢀꢊꢌꢂꢀ ꢌꢌꢆꢀGSPNꢀGBUꢇꢀtꢀDBSCꢈꢀꢊꢊHꢀtꢀQSPꢈꢀꢍH  
tꢀGBUꢀꢉꢅHꢀtꢀTBUꢈꢀGBUꢀꢊHꢀtꢀDIPMꢈꢀꢉꢋNHꢀtꢀTPEꢈꢀꢄꢊꢁNH  
tꢀDBMDꢈꢀꢌꢋNHꢀtꢀGJCFSꢀꢊH  
4. While the filling is cooking, put husks in a large bowl and pour over enough  
boiling water to cover. Use an inverted plate or heavy lid to keep the husks  
submerged for at least 1 hour.  
5. Remove chile from heat and allow to cool slightly. (It will thicken slightly as it  
sits.)  
6. Prepare the masa dough. In a large bowl, stir together the masa, baking  
powder, and salt. Slowly add the water, using a wooden spoon or a clean  
hand to incorporate the liquid well. Add the vegetable oil last and mix  
thoroughly until a dough is formed. Refrigerate until ready to use.  
7. Assemble the tamales. Working with one husk at a time, remove from water  
and shake off any excess. Lay the husk flat on a work surface with the  
larger end facing you. Spread about ¼ cup of masa dough onto the husk,  
covering 2  
of the husk toward the wider end.  
3  
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Nutritional information per rib:  
$BMPSJFTꢀꢁꢅꢌꢀ ꢌꢉꢆꢀGSPNꢀGBUꢇꢀtꢀDBSCꢈꢀꢊꢄHꢀtꢀQSPꢈꢀꢊꢉH  
tꢀGBUꢀꢊꢉHꢀtꢀTBUꢈꢀGBUꢀꢅHꢀtꢀDIPMꢈꢀꢋꢊNHꢀtꢀTPEꢈꢀꢂꢄꢄNH  
tꢀDBMDꢈꢀꢁꢄNHꢀtꢀGJCFSꢀꢃH  
Asian-Style Pork Ribs  
These sweet and savory ribs are delicious on their own but they are also  
the filling for our pork buns in the next recipe.  
Active Time: 10 minutes Total Time: Overnight plus 2 hours 10 minutes  
Steamed Pork Buns  
Makes: 4 entrée or 6 appetizer servings  
These delicate breads are a classic dim sum component and have quickly  
become a favorite in our test kitchen.  
1
½
1
cup hoisin sauce  
cup soy sauce, low-sodium  
tablespoon yuzu juice* or fresh lime juice  
tablespoon mirin  
Active Time: 1 hour 25 minutes Total Time: 3 hours 25 minutes  
1
Makes 16 buns  
1
1
2
½
¼
1
tablespoon fish sauce  
one- to two-inch piece of ginger, peeled and halved  
garlic cloves, peeled  
cup packed light brown sugar  
cup grapeseed oil  
rack bone-in pork ribs (about 3 pounds), cut into  
individual ribs  
1
1
recipe Asian-Style Pork Ribs, cooled  
teaspoon active dry yeast  
cup granulated sugar, divided  
cups warm water (105–110°F), divided  
cups unbleached, all-purpose flour, plus more as needed  
teaspoon baking soda  
¼
11  
3
¼
1
3
tablespoon canola oil  
1. Put all ingredients except ribs in the jar of a blender in the order listed.  
Blend on high until completely homogenous.  
1. Remove meat from ribs and shred well. Keep refrigerated until ready to use.  
If desired, reserve any juices from the ribs after baking to moisten meat  
before filling.  
2. Mix yeast with a pinch of the sugar and stir into 1  
2. Put ribs in a stainless steel bowl and coat completely with the marinade.  
Cover the bowl tightly with plastic wrap and chill in the refrigerator  
overnight.  
3
cup of the warm water.  
Let stand 5 minutes until foamy.  
3. Take the meat from the refrigerator and remove as much marinade from  
each individual rib as possible. Fit the ribs in a single layer on the baking  
pan and put in the oven with the rack in the middle rack position. Set the  
oven to Bake Steam at 350°F for 60 minutes. When time expires, reset to  
225°F for an additional hour on Bake Steam.  
3. In a large stainless steel bowl combine the flour, remaining sugar and the  
baking soda. Stir to mix and make a small well in the center.  
4. Add the remaining water to the yeast mixture and slowly pour it into the  
flour, using one hand to pour while the other mixes the dough. If the dough  
appears too wet, add more flour, 1 tablespoon at a time until the dough  
starts to come together. Add the oil and use your hands to work the dough  
until well combined.  
4. Remove the ribs from the oven and serve.  
*Yuzu is a Japanese citrus fruit that is quite sour. Yuzu juice can be found at  
Japanese grocery stores or gourmet shops.  
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13  
5. Transfer the dough to a well-floured surface and knead the dough by hand  
for about 10 minutes until it is smooth and elastic. Shape the dough into a  
ball and cover with a dampened kitchen towel. Let the dough rest at room  
temperature for 1 hour.  
Two-Beet Salad with Champagne Vinaigrette  
This salad presents beautifully and can quickly  
turn any meal into a special occasion.  
6. Meanwhile, line the baking pan with a piece of parchment and take pork out  
of the refrigerator. Lay a large piece of wax paper on the counter where you  
will be filling the buns.  
Active Time: 15 minutes Total Time: 1 hour 5 minutes  
Makes 6 servings  
7. Lightly flour the work surface and roll the dough into a log, about 16 inches  
long. Cut the log into 16 equal pieces, about 2 ounces each.  
2
2
1
¼
¼
¼
3
1½  
½
red beets (about 8 ounces), peeled and cut into wedges  
yellow beets (about 8 ounces), peeled and cut into wedges  
tablespoon olive oil  
8. Working with one piece of dough at a time and keeping the rest covered  
with the damp towel, roll each piece of dough into a very flat round, about  
4 to 5 inches in diameter. Fill each dough in the center with 2 heaping  
tablespoons of the shredded pork. It may seem like a lot but the dough will  
stretch as you pull it around the filling. Gather the dough up and around the  
filling by pleating along the edges. Pinch the pleats together, making a little  
neck on the bun, and twist firmly to seal.  
teaspoon kosher salt  
teaspoon freshly ground black pepper  
cup Champagne Vinaigrette (recipe follows)  
cups mixed greens  
ounces soft goat cheese, crumbled  
cup chopped hazelnuts, toasted  
9. Put the bun on the wax paper and cover with another damp towel. Repeat  
with remaining dough and filling until all buns have been made.  
1. In a medium bowl, toss beets with oil, salt and pepper until evenly coated.  
Arrange the beets in a single layer on the baking pan and put in the oven  
with the rack in the middle rack position. Set the oven to Broil Steam at  
500˚F for 30 minutes.  
10. Put half of the buns on the baking tray, keeping the remaining 8 covered.  
Put the tray in the oven with the rack in the middle rack position and set to  
Steam at 210 °F for 30 minutes, until dough is cooked through.  
Remove the buns and re-line the tray with new parchment and repeat  
with remaining buns.  
2. To assemble the salads, put the greens in a medium bowl and add the  
vinaigrette, 1 tablespoon at a time, to evenly coat the leaves, until desired  
seasoning is achieved. Divide the dressed greens evenly among plates and  
top each with a bit of goat cheese, nuts, and 4 to 5 beet wedges.  
11. Serve immediately.  
Nutritional information per bun:  
$BMPSJFTꢀꢁꢂꢊꢀ ꢄꢉꢆꢀGSPNꢀGBUꢇꢀtꢀDBSCꢈꢀꢄꢃHꢀtꢀQSPꢈꢀꢊꢃH  
tꢀGBUꢀꢉꢍHꢀtꢀTBUꢈꢀGBUꢀꢌHꢀtꢀDIPMꢈꢀꢌꢂNHꢀtꢀTPEꢈꢀꢋꢍꢅNH  
tꢀDBMDꢈꢀꢊꢍNHꢀtꢀGJCFSꢀꢃH  
Note: Do not dress greens until ready to serve or they will become soggy.  
Nutritional information per serving:  
$BMPSJFTꢀꢊꢊꢂꢀ ꢅꢍꢆꢀGSPNꢀGBUꢇꢀtꢀDBSCꢈꢀꢉꢊHꢀtꢀQSPꢈꢀꢅH  
tꢀGBUꢀꢉꢍHꢀtꢀTBUꢈꢀGBUꢀꢁHꢀtꢀDIPMꢈꢀꢁNHꢀtꢀTPEꢈꢀꢌꢃꢂNH  
tꢀDBMDꢈꢀꢉꢁꢅNHꢀtꢀGJCFSꢀꢌH  
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Champagne Vinaigrette  
Brussels Sprouts with Pancetta  
This delicious vinaigrette will become a favorite after the first taste.  
The perfect side dish to any meal; the saltiness of the pancetta complements  
the earthiness of the sprouts and a finish of red wine vinegar provides  
an unexpected but welcome tang.  
Active Time: 10 minutes  
Active Time: 10 minutes Total Time: 30 minutes  
Makes 1 cup  
Makes 4 servings  
1
garlic clove, peeled  
1
1
¼
2½  
¾
small shallot, peeled and cut into ½-inch pieces  
teaspoon Dijon-style mustard  
teaspoon kosher salt  
tablespoons champagne vinegar  
cup extra virgin olive oil  
1
1
1
pound Brussels sprouts, trimmed and halved  
shallot, peeled and thinly sliced  
ounce pancetta, diced  
tablespoon olive oil  
teaspoon kosher salt  
1
1
8
1
8
teaspoon freshly ground black pepper  
teaspoons red wine vinegar  
1. Put all ingredients except the olive oil in a blender or food processor fitted  
with the metal chopping blade. Pulse a few times to break up the garlic and  
shallot and then, with the unit running, add the oil in a slow, steady stream  
and blend until emulsified.  
2
1. Toss all the ingredients except the vinegar together in a bowl until evenly  
coated. Arrange the ingredients on the baking pan in a single layer, Brussels  
sprouts cut side down.  
2. Let mixture blend an additional 30 seconds after emulsifying.  
3. Serve immediately, or store in the refrigerator for up to one week. Bring to  
room temperature and stir or whisk before serving.  
2. Put the baking pan in the oven with the rack in the lower rack position and  
set the oven to Super Steam at 400˚F for 20 minutes, until the sprouts are  
tender and well browned. Start checking after 15 minutes.  
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3. Remove sprouts from the pan and put them into a serving bowl. Toss with  
vinegar. Adjust seasonings as desired and serve.  
Nutritional information per serving:  
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15  
rack in the lower rack position. Set the oven to Super Steam at 300°F for 35  
minutes.  
Roasted Pepper Rice Pilaf  
This colorful side dish works well alongside most main dishes  
from beef to chicken to fish. Any vegetable can easily be substituted  
for the peppers for a variation.  
4. When complete, allow rice to rest for about 15 minutes. Finish by stirring in  
the reserved peppers with the parsley and scallions.  
Nutritional information per ½-cup serving:  
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Archive time: 20 minutes Total time: 1 hour 40 minutes  
Makes about 8 cups  
1
1
medium red bell pepper (about 7 to 8 ounces)  
medium yellow bell pepper (about 7 to 8 ounces)  
teaspoons extra virgin olive oil, divided  
medium onion, peeled and chopped  
garlic cloves, peeled and crushed  
cups long grain white rice  
cup wehani* or brown basmati rice  
cups chicken broth low sodium  
sprigs fresh thyme  
*Wehani rice is a type of aromatic brown rice that can be found in  
speciality food stores.  
2¼  
½
2
1½  
½
2½  
2
Roasted Tomatoes  
Steam-roasting tomatoes intensifies their flavor. They can be  
a tasty component to many dishes, or blend them up as a sauce  
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Active Time: 5 minutes Total Time: 20 minutes  
1¼  
¼
¼
2
teaspoons kosher salt  
teaspoon freshly ground black pepper  
cup fresh parsley, chopped  
Makes about 6 servings  
2
6
teaspoons olive oil  
plum tomatoes, cored and halved lengthwise  
pinch kosher salt  
scallions, trimmed and chopped  
pinch freshly ground black pepper  
1. Put the peppers on the baking pan and rub with ¼ teaspoon of the olive oil  
and put in the oven with the rack in the middle rack position. Set to Bake  
Steam at 400°F for 30 minutes. Turn the peppers midway through cooking.  
1. Line the baking pan with parchment paper. Drizzle the olive oil over the cut  
side of the tomatoes and sprinkle with salt and pepper. Lay on prepared  
pan, cut side down, and put in the oven with the rack in the middle rack  
position. Set to Bake Steam at 450°F for 15 minutes.  
2. Once finished, put peppers in a medium bowl and cover tightly with plastic  
wrap. Let rest for 30 minutes. When cool, remove peppers and peel away  
the skin, discarding both the skin and seeds. Cut the peppers into ½-inch  
dice.  
2. Remove tomatoes from oven and let cool slightly. Remove skins before  
using.  
Nutritional information per serving:  
$BMPSJFTꢀꢊꢌꢀ ꢌꢅꢆꢀGSPNꢀGBUꢇꢀtꢀDBSCꢈꢀꢊHꢀtꢀQSPꢈꢀꢉH  
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3. Put the remaining olive oil into a 2-quart baking pan with the onion, garlic,  
rice, chicken broth, salt and pepper. Cover the pan and put in oven with the  
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16  
butter until the preceding is fully incorporated. Increase speed to medium  
and continue kneading until all the butter has been added. Add additional  
flour, 1 teaspoon at a time, if dough is getting too sticky. The kneading  
process should take about 15 to 20 minutes – do not rush it! Dough is  
done when it is smooth and elastic, and when pulled should not break  
apart easily.  
Brioche  
Soft and buttery, this bread takes some TLC to prepare, but the final results  
are well worth it. Perfect when toasted and spread with jam for breakfast, or  
sliced and made even more decadent when used for making French toast.  
Active Time: 55 minutes Total Time: 5 hours 45 minutes  
4. Form dough into a ball and put in a clean mixing bowl, cover with plastic  
and allow to rest in the refrigerator for 3½ hours. After chilling, let rest at  
room temperature for an additional 30 minutes.  
Makes 1 loaf (about 8 servings)  
1¼  
1
2
teaspoons active dry yeast  
5. Generously butter a 9-inch loaf pan. Gently shape dough into a loaf and  
put it in the pan. With the rack in the lower rack position, put pan in oven.  
Set to Steam at 100°F for 25 minutes to proof. Remove from oven and  
lightly brush with egg wash. Return to oven and then set to Bread at 350°F  
for 30 minutes to bake. Bread should be shiny and well browned at the end  
of the baking cycle, and the internal temperature should read 190°F.  
teaspoon plus 2 tablespoons granulated sugar, divided  
tablespoons warm whole milk (105–110°F)  
cups bread flour  
11  
2
3  
large eggs, lightly beaten  
½
6
teaspoon kosher salt  
tablespoons unsalted butter, cold and cubed (store in refrigerator  
until ready to use)  
6. Remove bread from the pan and allow to fully cool on a rack before serving.  
egg wash (1 large egg and 1 tablespoon water whisked together)  
Nutritional information per serving:  
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1. In a small bowl, dissolve the yeast and teaspoon of sugar in the warm milk.  
Let stand 5 to 10 minutes, or until mixture is foamy.  
2. Put the flour and the remaining 2 tablespoons of sugar in the bowl of a  
stand mixer fitted with the paddle attachment. Mix to combine. Once yeast  
has proofed, add mixture to the flour/sugar. Mix on a medium-low speed  
until completely combined, and then very gradually add the eggs, not  
adding more until the previous bit has been absorbed by the flour mixture.  
Continue to mix until dough is completely homogenous without any lumps.  
You may need to raise the speed to a medium/medium-high at this point.  
The dough will be very sticky and glue-like. Allow this to mix for about 10  
minutes to allow gluten to develop well. Stop the mixer to scrape down the  
sides of the bowl and the paddle as needed to be sure that the dough is  
well-mixed and smooth.  
3. Scrape down the sides of the bowl and the paddle, and then replace the  
paddle with the dough hook. Start mixing on a low/medium-low speed and  
add the salt. Gradually add the cold butter, cube by cube, not adding more  
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17  
4. Line the baking pan with a piece of parchment paper. Put 6 of the shaped  
pretzels on the lined pan. Lightly brush the pretzels with the baking soda  
wash. Put the pan in the oven with the rack in the middle rack position.  
Set to Steam at 210°F for 5 minutes.  
Soft Pretzels  
Just like the street vendors’ pretzels, but now in your own kitchen!  
Serve with spicy brown mustard for the authentic touch.  
Active Time: 45 minutes Total Time: 2 hours 25 minutes  
5. At the end of the steaming cycle, remove from oven and lightly brush the  
pretzels with the egg wash and sprinkle generously with the salt. Return to  
oven then set to Convection Bake at 425°F for 12 to 14 minutes to bake.  
Pretzels should be shiny and lightly browned at the end of the baking cycle.  
Makes 12 pretzels  
1
1
2¼  
3¼  
2
cup warm water (105–110°F)  
tablespoon packed light brown sugar  
teaspoons active dry yeast  
cups bread flour  
6. Remove pretzels from the pan and serve immediately. Repeat with the  
remaining 6 pretzels.  
7. Pretzels are best served the same day, preferably hot out of the oven. They  
can last for 2 days if stored in an airtight container.  
teaspoons kosher salt  
baking soda wash (1  
cup warm water and 1 teaspoon baking soda  
3
Nutritional information per pretzel:  
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whisked together to dissolve baking soda)  
egg wash (1 large egg and 1 tablespoon water whisked together)  
coarse salt, for sprinkling  
1. Put the water in a small mixing bowl or large measuring cup and add the  
sugar and yeast; stir to dissolve. Let stand 5 to 10 minutes, or until mixture  
is foamy.  
Buttery Dinner Rolls  
Fresh from the oven, warm rolls make any dinner extra-special.  
Active Time: 30 minutes Total Time: 2 hours 20 minutes  
Makes 12 rolls  
2. Put the flour and salt in the work bowl of a food processor fitted with the  
dough or metal chopping blade and process for 10 seconds. With the  
machine running, slowly add the proofed yeast mixture through the feed  
tube and process until a dough ball forms. Continue processing 45 seconds  
to knead the dough. Shape the dough into a smooth ball, put it in a clean  
mixing bowl and cover with plastic. Let rise in a warm place until the dough  
has doubled in size, about 60 minutes.  
1
3
cup whole milk  
6
3
1¾  
3
1
tablespoons unsalted butter  
tablespoons granulated sugar  
teaspoons active dry yeast  
tablespoons warm water (105–110°F)  
egg, lightly beaten  
3. Gently punch dough down and then roll into a 16-inch rope. Divide the  
dough into 12 equal pieces. Take one piece (keep other pieces covered  
loosely with plastic wrap or a damp towel to prevent drying out) and roll into  
a very thin rope, about 6 inches long, and shape into a pretzel by taking the  
two ends and crossing them over one another, making sure that the ends  
hang over the bottom; press firmly to seal. Repeat with remaining pieces  
of dough, being sure to keep all shaped pretzels under plastic or a damp  
towel.  
3
cups bread flour  
¾
teaspoon kosher salt  
egg wash (1 large egg and 1 tablespoon water whisked together)  
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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 to cool to  
room temperature.  
1
cup warm water (105–110˚F)  
cups bread flour  
cup wheat bran  
3
1
3
2. Dissolve the yeast in the warm water. Let stand 5 minutes, or until mixture  
is foamy. Combine with cooled milk mixture and beaten egg. Put the flour  
and salt in the work bowl of a food processor fitted with the dough or metal  
chopping blade and process for 10 seconds. With the machine running,  
slowly add all the liquids through the feed tube and process until a dough  
ball forms. Continue processing 45 seconds to knead the dough. Shape the  
dough into a smooth ball, and 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.  
1½  
1½  
teaspoons kosher salt  
tablespoons olive oil  
egg wash (1 large egg and 1 tablespoon cold water whisked  
together)  
1. In a measuring cup, dissolve the yeast and sugar in the warm water. Let  
stand 5 minutes, or until mixture is foamy.  
2. Put the flour, wheat bran and salt in the work bowl of a food processor fitted  
with the dough or metal chopping blade and process for 10 seconds. Add  
the oil. With the machine running, slowly add the liquid through the feed  
tube and process until a dough ball forms. Continue processing 1 minute to  
knead the dough. Shape the dough into a ball and put in a large bowl that  
has been lightly floured. Cover the bowl tightly with plastic wrap and let the  
dough rise for 1 hour, until doubled in size.  
3. Lightly butter a 9-inch round baking pan. Punch the dough down and then  
divide into 12 equal pieces (about 2 ounces each). Roll into smooth rounds  
and arrange in the prepared pan. Put the pan in the oven, with the rack in  
the lower rack position. Set to Steam at 100°F for 25 minutes to proof.  
4. Remove from oven and lightly brush the proofed rolls with egg wash. Return  
to oven and set to Bread at 375°F for 25 minutes to bake. Rolls should be  
golden brown and have an internal temperature of 190°F.  
3. Punch down the dough, reshape into a ball and cover the bowl again with a  
clean piece of plastic wrap. Let rise 1 hour.  
5. Remove rolls from the pan and cool slightly before serving.  
4. Line the baking pan with a piece of parchment. Gently punch down the  
dough and shape into a tight, large round. Put the round on the pan and in  
the oven with the rack in the lower rack position. Set to Steam at 100˚F for  
25 minutes to proof.  
Nutritional information per roll:  
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5. Remove from oven; with a serrated knife cut an X into the top center of the  
loaf, brush with the egg wash and return to the oven. Set to Bread at 400˚F  
for 30–35 minutes to bake.  
Rustic Italian Bread  
6. Bread should be nicely browned and have an internal temperature between  
200˚F and 207˚F. Remove bread from the oven and cool completely on a  
wire rack before slicing.  
Active Time: 15 minutes Total Time: 2 hours 10 minutes  
This airy and crusty loaf proves that making artisanal-style bread  
at home has never been easier.  
Nutritional information per serving:  
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Makes 1 round loaf (about 16 servings)  
1¾  
¾
teaspoons active dry yeast  
teaspoon granulated sugar  
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19  
tray in the steam oven with the rack in the lower rack position.  
Set to Steam at 100˚F for 25 minutes to proof.  
French Bread  
Multiple rises and an overnight stay in the refrigerator  
is what give this bread its complex flavor.  
8. Remove the tray from the oven and using a serrated knife cut three slits  
across the top of each loaf, brush with egg wash and return to the oven.  
Set to Bread at 400˚F for 30 minutes to bake the loaves, rotating the tray  
halfway through.  
Active Time: 25 minutes Total Time: Overnight plus 4 hours 15 minutes  
Makes 2 small baguettes (about 16 servings)  
9. Bread should be nicely browned and have an internal temperature between  
200˚F and 207˚F. Remove bread from the oven and cool completely on a  
wire rack before slicing.  
1¼  
teaspoons active dry yeast  
pinch granulated sugar  
1
3
1
cup warm water (105–110˚F), divided  
cups unbleached, all-purpose flour  
teaspoon kosher salt  
Nutritional information per serving:  
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egg wash (1 large egg and 1 tablespoon water, whisked together)  
1. In a measuring cup, dissolve the yeast and sugar in ¾ cup of the warm  
water. Reserve the remaining ¼ cup. Let the yeast mixture stand 5 minutes,  
or until foamy.  
Molasses Whole Wheat Rolls with Raisins and Pecans  
These slightly sweet rolls are the perfect addition to your family’s bread basket.  
2. Put the flour and salt into the work bowl of a food processor fitted with the  
dough or metal chopping blade and process for 10 seconds.  
Active Time: 40 minutes Total Time: 2 hours 25 minutes  
3. With the machine running, slowly add the liquid with the yeast through  
the feed tube and process until a dough ball forms. Add reserved water  
1 tablespoon at a time if dough is too dry. Continue processing 1 minute  
to knead the dough. Shape the dough into a ball and put in a large bowl.  
Cover the bowl tightly with plastic wrap and let the dough rise for 1 hour,  
until doubled in size.  
Makes 12 rolls  
½
½
1½  
2
2¼  
2
cup whole milk  
cup water  
tablespoons unsalted butter  
tablespoons molasses  
teaspoons active dry yeast  
cups whole wheat flour  
cups bread flour  
4. Punch down the dough, reshape into a ball and cover the bowl again with a  
clean piece of plastic wrap. Let rise 1 hour.  
5. Punch down the dough once more and cover again with a clean piece of  
plastic wrap. Put the bowl in the refrigerator overnight.  
1¾  
1
teaspoon kosher salt  
6. The next day, remove the dough from the refrigerator and bring to room  
temperature. Line the baking tray with a piece of parchment.  
½
½
cup golden raisins  
cup pecans, chopped  
7. Gently punch down dough and divide in half. Press and roll each dough half  
into baguette form, about 9 inches long. Put the loaves side by side on the  
egg wash (1 large egg and 1 tablespoon water, whisked together)  
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20  
1. In a small saucepan heat the milk, water, butter and molasses over low  
heat until butter is melted and the mixture reaches 110˚F. Transfer to a large  
measuring cup and add the yeast. Let stand 5 minutes, or until foamy.  
Chocolate Chip Bread Pudding  
A great make-ahead dessert from fridge to table in less than an hour.  
2. Put the flours and salt in the work bowl of a food processor fitted with the  
dough or metal chopping blade and process for 10 seconds.  
Active Time: 20 minutes Total Time: 4 hours 10 minutes  
Makes 6 to 8 servings  
3. With the machine running, slowly add the liquid through the feed tube and  
process until a dough ball forms. Add the raisins and nuts and continue  
processing 1 minute to knead the dough. Shape the dough into a ball and  
put in a large bowl. Cover the bowl tightly with plastic wrap and let the  
dough rise for 1 hour, until doubled in size.  
1
½
loaf (1 pound) challah bread, cut into 1-inch cubes (about 10 cups)  
cup chocolate chips  
large eggs, lightly beaten  
cup granulated sugar  
teaspoon table salt  
cup whole milk  
cup heavy cream  
teaspoons pure vanilla extract  
nonstick cooking spray (or softened butter)  
3
1
3
4. Line the baking tray with a piece of parchment. Punch down the dough  
and divide it into 12 even pieces, about 2¼ to 2½ ounces each. Work each  
dough piece into a small torpedo-shaped roll. Evenly space 6 of the rolls  
on the tray and put in the oven with the rack in the lower rack position. Set  
to Steam at 100˚F for 25 minutes to proof. Cover the remaining rolls with a  
clean kitchen towel or plastic wrap and place in refrigerator.  
½
1
1
2
5. Remove the tray from oven and using kitchen shears, snip 3 slits into the  
top of each loaf, brush with egg wash and return to the oven. Set to Bread  
at 375˚F for 25 minutes to bake the rolls.  
1. Put the bread cubes and chocolate in a large bowl. Toss to combine;  
reserve.  
6. Rolls are done when evenly browned and internal temperature is 200˚F.  
Remove rolls from oven and cool completely on a wire rack. Repeat process  
with remaining rolls.  
2. Put the eggs, sugar and salt into a mixing bowl and whisk until light and  
frothy. Add the milk, heavy cream and vanilla and continue to whisk until  
well combined. Pour liquid mixture over the bread and chips. Gently stir  
to fully coat. Cover with plastic and allow to rest in the refrigerator for a  
minimum of 3 hours, and up to overnight.  
Nutritional information per roll:  
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3. Lightly coat a 9-inch round baking pan with the nonstick spray (or brush  
with butter). Transfer the soaked bread mixture to the pan. Lightly cover  
with aluminum foil. Put pan in the oven with the rack in the lower rack  
position. Set to Bake Steam at 350°F for 50 minutes. Bread pudding is done  
when it is nicely puffed and the internal temperature registers 160°F. Serve  
immediately with freshly whipped cream.  
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21  
4. Once liquid mixture is fully incorporated, gradually add the butter, 1 piece  
at a time, until all have been mixed into the dough. Again, continue adding  
flour, 1 teaspoon at a time, to keep dough from sticking to the sides. The  
dough should turn over nicely in the bowl while kneading. Knead for an  
additional 2 to 5 minutes after butter has been added. Dough should be  
tender and smooth, and when pulled should not break apart.  
5. Form dough into a ball and put in a clean mixing bowl, cover with plastic  
and allow to rest for 1 hour. After 1 hour, gently turn dough over and press  
dough (do not punch). Cover and allow to rest for another hour.  
6. Line the baking pan with parchment paper. Divide the dough into 12 pieces  
(about 1¼–1½ ounces each). Working with one piece at a time, (keeping  
the others covered loosely with plastic) form into a disc about 3 to 4 inches  
in diameter. Using a small round cutter (½- to ¾-inch) cut a hole out of  
the center. Put cut round on the lined baking sheet and cover loosely with  
plastic. Reserve the doughnut holes on a separate plate, covered with  
plastic. Repeat with the remaining pieces of dough.  
7. Once 6 doughnuts have been cut, put them in the oven with the rack in the  
middle rack position. Set to Steam at 100°F for 15 minutes. At the end of  
the steaming cycle, switch to Bread at 350°F for 12 minutes. Doughnuts  
should be nicely puffed with minimal color when done. Repeat with  
remaining 6 doughnuts and finally the doughnut holes.  
Cinnamon Sugar Doughnuts  
Light and fluffy; it will be difficult to resist not baking  
these doughnuts every day!  
Active Time: 50 minutes Total Time: 3 hours 50 minutes  
Makes 12 round doughnuts, plus 12 doughnut holes  
1½  
1
2
1½  
¼
¼
teaspoons active dry yeast  
teaspoon plus 1 tablespoon granulated sugar, divided  
tablespoons warm whole milk (105–110°F)  
cups bread flour, plus more for mixing (up to ½ cup)  
teaspoon kosher salt  
teaspoon ground cinnamon  
pinch ground nutmeg  
large eggs, lightly beaten  
cup buttermilk  
teaspoon pure vanilla extract  
tablespoons unsalted butter, room temperature and cubed  
melted butter for finishing (approximately 4 tablespoons)  
2
¼
1
4
8. While doughnuts are baking, melt remaining butter in a small saucepan set  
over low heat. Put cinnamon sugar in a shallow bowl. Reserve.  
9. Remove doughnuts from oven and immediately brush with butter on all  
sides and then gently toss in cinnamon sugar. Serve immediately.  
cinnamon sugar, for finishing  
1. In a small bowl, dissolve the yeast and 1 teaspoon sugar in the warm milk.  
Let stand 5 to 10 minutes, or until mixture is foamy.  
2. Put 1½ cups of the flour, the remaining 1 tablespoon of sugar, salt,  
cinnamon and nutmeg into the bowl of a stand mixer fitted with the dough  
hook. Mix to combine. Once yeast has proofed, add it to the flour/sugar.  
Mix on medium/medium-low until combined.  
3. Whisk the eggs, buttermilk and vanilla together in a large measuring  
cup or mixing bowl. While mixing on medium speed, gradually add the  
liquid ingredients to the flour mixture. Using extra ½ cup of flour, add one  
teaspoon at a time, as needed to keep dough from sticking to the dough  
hook and sides.  
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22  
5. Put cups on the baking pan and cover each with foil. Put the pan in the  
oven with the rack in the lower rack position. Set to Bake Steam at 225°F  
for about 40 minutes. Once cooking time is complete, leave custards  
undisturbed for 10 minutes before removing from oven. Custards are done  
when they are just set (the centers will still move slightly when shaken).  
Chocolate Pots de Crème  
A grown-up chocolate pudding.  
Active Time: 30 minutes Total Time: 3 hours 30 minutes  
Makes 4 servings  
6. Once cool, wrap each custard cup with plastic and refrigerate overnight.  
Custards are best served chilled.  
½
½
½
3
¼
3
cup heavy cream  
cup whole milk  
teaspoon pure vanilla extract  
ounces semisweet chocolate (about ½ cup chocolate chips)  
teaspoon espresso powder (optional)  
large egg yolks  
Nutritional information per serving:  
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¼
½
cup granulated sugar  
teaspoon kosher salt  
1. Put the cream, milk and vanilla in a small saucepan set over medium-low  
heat. Put the chocolate and espresso powder if using, in a heatproof mixing  
bowl; reserve. Once cream/milk mixture just comes to a simmer, pour it  
over the chocolate. Let the chocolate sit for a few minutes, and then whisk  
together (you do not want to whisk when it is too hot, or the chocolate will  
be grainy).  
2. Put the egg yolks, sugar and salt in a medium mixing bowl. Using either  
a hand mixer fitted with the whisk attachment, or by hand with a whisk,  
mix until very light and thick. Once combined, temper the yolks with the  
chocolate/cream mixture by pouring about half of the warm chocolate  
mixture into the egg mixture. Gently whisk until fully combined, and then  
add the remaining chocolate mixture. Do not over-whisk – you do not want  
the mixture to be frothy at this point. Dab the surface with paper towel to  
remove any foam.  
3. If the mixture seems a bit grainy, pour through a fine mesh strainer set over  
a clean mixing bowl.  
4. Divide mixture evenly among four individual (5 ounces) custard cups.  
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23  
Honey-Roasted Peaches with Cream  
Minimal ingredients let the peaches shine in this fresh, summertime dessert.  
Active Time: 10 minutes Total Time: 30 minutes  
Makes 6 to 8 servings  
Peaches:  
3 to 4 medium-firm peaches, halved and pitted  
¼ to 1  
¼
3  
cup honey (depending on sweetness of peaches)  
teaspoon kosher salt  
1½  
teaspoons fresh lemon juice  
Honey Cream:  
½
1
cup heavy cream  
tablespoon honey  
½
teaspoon pure vanilla extract  
pinch kosher salt  
amaretti cookies, crushed, for garnish  
1. In a large mixing bowl, toss the peaches, honey, salt and lemon juice  
together until peaches are fully coated. Line the baking pan with parchment  
and arrange the peaches, cut side up, evenly on the pan. Spread any  
excess honey mixture over the peaches.  
2. Put peaches in the oven with the rack in the middle rack position.  
Set to Bake Steam at 375°F for 20 minutes.  
3. While peaches are cooking, prepare the honey cream. Put the cream in a  
mixing bowl and begin to whisk either by hand or with a hand mixer fitted  
with the whisk attachment. Gradually add the remaining ingredients and  
whisk to a soft peak – you want the cream to be slightly loose. Reserve.  
4. Transfer the peaches to a platter and pour the honey cream over them.  
Garnish with the crushed cookies. Serve immediately.  
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24  

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