Recipe Booklet
Instruction
Booklet
Reverse Side
Cuisinart® Oven Central™
CBO-1000
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BAKING TIPS
• Baking generally requires both top and
bottom heat.
• To bake, we recommend you use either
the removable baking pan or the
removable cupcake pan.
• When baking cakes, breads and
casseroles, lightly coat the pan with
butter, oil or nonstick cooking spray for
easy release.
• When baking cupcakes or muffins, line
each slot of the cupcake pan with
cupcake liners, or lightly coat the pan
with butter or nonstick cooking spray.
3
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COOKING GUIDE
RECOMMENDED
TEMPERATURE AND
TIME
COOKING
ASSEMBLY
FOOD ITEM
AMOUNT
PREPARATION
FUNCTION: Toast
ACCESSORY: Baking
Pan & Roast/
Steam Rack
Temp: 450ºF
∙ Place bagel on rack (cut side
down), close the oven, and set to
recommended temperature
Up to 1
standard-sized
bagel, cut in half
TIME: Light, 4 minutes
Medium, 5-7 minutes
Medium/Dark, 7-10
minutes
BAGELS
RACK POSITION:
Upper
∙ Toast until desired doneness
HEAT CONTROL:
Top and Bottom Heat
∙ Preheat the oven in the closed
position
FUNCTION: Brown
Temp: 450ºF
∙ Pour 1 teaspoon of oil in the pan
∙ Once oil is hot, place food on
pan, close, and brown until
desired doneness
∙ Turn meat periodically to brown
all sides
ACCESSORY: Fixed
Bottom Pan or
Baking Pan
TIME: 3 to 8 minutes
on each side,
depending on the type
and cut of meat and
desired doneness
1 cup of 2-inch
pieces of stew
meat
HEAT CONTROL:
Bottom Heat
BEEF
FUNCTION: Roast
ACCESSORY: Baking
Pan & Roast/
Steam Rack
∙ Preheat the oven in the closed
position
∙ Once ready, place food on rack,
close the oven, and roast until
done
Temp: 450ºF
TIME: 25 to 35 minutes
(internal temperature is
135-140ºF)
Up to 2 pounds
RACK POSITION:
Lower
HEAT CONTROL:
Top and Bottom Heat
FUNCTION: Toast
ACCESSORY: Baking
Pan & Roast/
Steam Rack
Temp: 450ºF
∙ Place bread on rack, close the
oven, and set to recommended
temperature
TIME: Light, 4 minutes
Medium, 5-7 minutes
Medium/Dark, 7-10
minutes
BREAD
Up to 2 slices
RACK POSITION:
Upper
∙ Toast until desired doneness
HEAT CONTROL:
Top and Bottom Heat
Temp: 350ºF
∙ Lightly coat the pan with butter,
oil or nonstick cooking spray
∙ Preheat the oven in the closed
position
∙ Once ready, pour in batter, close
the oven, and bake until done
FUNCTION: Bake
4 to 5 cups of
batter, or
prepare recipes
for 8-inch round
or square cakes
TIME: 18 to 22
ACCESSORY:
Baking Pan
minutes, or until top
bounces back when
lightly pressed and
cake tester comes out
clean
CAKE
HEAT CONTROL:
Top and Bottom Heat
4
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RECOMMENDED
TEMPERATURE AND
TIME
COOKING
ASSEMBLY
FOOD ITEM
AMOUNT
PREPARATION
∙ Preheat the oven in the closed position
∙ Pour 1 teaspoon of oil in the pan
∙ Once oil is hot, place food on
pan, close, and brown until
desired doneness
FUNCTION: Brown
Temp: 450ºF
Up to 4 chicken
thighs, or 1 cup
of 2-inch pieces
of boneless
ACCESSORY: Fixed
Bottom Pan or
Baking Pan
TIME: 3 to 8 minutes
on each side,
depending on the type
and cut of meat and
desired doneness
HEAT CONTROL:
Bottom Heat
chicken pieces
∙ Turn meat periodically to brown
all sides
FUNCTION: Roast
ACCESSORY: Baking
Pan & Roast/
Steam Rack
Temp: 425ºF
Up to 4 pieces
of chicken parts,
bone-in
∙ Preheat the oven in the closed position
∙ Once ready, place food on rack, close
the oven, and roast until done
TIME: 25 to 35 minutes
(internal temperature is
165ºF light; 175ºF dark
CHICKEN
RACK POSITION:
Lower
HEAT CONTROL:
Top and Bottom Heat
FUNCTION: Steam
ACCESSORY: Baking
Pan & Roast/
Steam Rack
∙ Pour 1 cup of water into the oven
∙ Preheat the oven in the closed position
∙ Once water is boiling, place food
on rack, close the oven, and
steam until done
Temp: 450ºF
Up to 2 chicken
breasts
TIME: 8 to 15 minutes,
depending on the size
RACK POSITION:
Upper
HEAT CONTROL:
Top and Bottom Heat
Temp: 350ºF
Prepare recipes
for 4 cupcakes
(1/2 cup of
batter per slot;
about 1/3 of a
standard 12-cup
recipe)
FUNCTION: Bake
∙ Line each slot with cupcake
TIME: 18 to 20
liners, or lightly coat with butter
or nonstick cooking spray
ACCESSORY:
Cupcake Pan
minutes, or until top
bounces back when
lightly pressed and
cake tester comes out
clean
CUPCAKES
∙ Preheat the oven in the closed position
∙ Once ready, fill each slot with batter,
close the oven, and bake until done
HEAT CONTROL:
Top and Bottom Heat
∙ Roll each serving into a ball and
place into one of the slots of the
pan
∙ Preheat the oven in the closed position
∙ Once ready, place food on pan, close
the oven, and bake until done
FUNCTION: Bake
Temp: 425ºF
1/2 to 3/4 of one
refrigerated
package,
ACCESSORY:
Cupcake Pan or
Baking Pan
TIME: 20 to 30
DINNER
ROLLS
minutes, depending on
the amount and type
of dough
divided by 4
HEAT CONTROL:
Top and Bottom Heat
ALTERNATE COOKING METHOD:
∙ If using the Baking Pan, make up
to 8 rolls at a time and simply pull
apart while still warm after baking
5
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RECOMMENDED
TEMPERATURE AND
TIME
COOKING
ASSEMBLY
FOOD ITEM
DUMPLINGS
AMOUNT
PREPARATION
FUNCTION: Steam
ACCESSORY: Baking
Pan and Roast/
Steam Rack
Temp: 450ºF
6 to 10
dumplings,
depending on
their size (fresh
or frozen)
∙ Pour 1 cup of water into the oven
∙ Preheat the oven in the closed position
∙ Once water is boiling, place food
on rack using tongs, close the
TIME: 3 minutes for
fresh, 4 to 6 minutes
for frozen, depending
on their size
RACK POSITION:
Upper
oven, and steam until done
HEAT CONTROL:
Bottom Heat
FUNCTION: Bake
∙ Brush bread with oil and sprinkle
with desired seasonings
∙ Preheat the oven in the closed position
∙ Once ready, place food on pan, close
the oven, and bake until done
Temp: 425ºF
ACCESSORY:
Baking Pan
3/4 to 1 pound
of dough
TIME: 25 to 30
minutes, or until
golden brown
FOCCACIA
HEAT CONTROL:
Top and Bottom Heat
FUNCTION: Skewer
Temp: 450ºF
∙ Divide ingredients among the
skewers
∙ Preheat the oven in the closed position
∙ Once ready, fit in skewers, close the
oven, and cook until done
ACCESSORY:
Baking Pan &
Skewers
TIME: 10 to 20
minutes, depending on
the type of food
KEBABS
Up to 4 kebabs
HEAT CONTROL:
Top and Bottom Heat
Temp: 350ºF
Prepare recipes
for 4 muffins
(1/2 cup of
batter each;
about 1/3 of a
standard 12-cup
recipe)
∙ Line each slot with cupcake
liners, or lightly coat with butter
or nonstick cooking spray
∙ Preheat the oven in the closed position
∙ Once ready, fill each slot with batter,
close the oven, and bake until done
FUNCTION: Bake
TIME: 18 to 20
ACCESSORY:
Cupcake Pan
minutes, or until top
bounces back when
lightly pressed and
cake tester comes out
clean
MUFFINS
HEAT CONTROL:
Top and Bottom Heat
FUNCTION:
Melt/Toast
ACCESSORY: Baking
Pan & Roast/
Steam Rack
Temp: 450ºF
∙ Preheat the oven in the closed position
∙ Once ready, place sandwich(es) on
rack, close the oven, and melt/toast
until done
OPEN-FACED
SANDWICHES
Up to 2
sandwiches
TIME: 8 to 10 minutes,
or until top is melted
and lightly browned
RACK POSITION:
upper (up to 1”
thick);
lower (1 to 2” thick)
HEAT CONTROL:
Top and Bottom Heat
FUNCTION: Griddle
∙ Preheat the oven in the closed position
∙ Pour 1 teaspoon of butter in the
pan and melt, or lightly coat with
nonstick cooking spray
∙ Pour in batter, close, and cook
∙ Flip once to cook opposite side
Temp: 350ºF
ACCESSORY: Fixed
Bottom Pan or
Baking Pan
Up to 4 silver-
dollar pancakes
TIME: 2 to 4 minutes
per side
(fixed bottom pan)
PANCAKES
HEAT CONTROL:
Bottom Heat
FUNCTION: Bake
Temp: 325ºF
Up to 1/2 pound
of pasta; mix
with desired
ingredients
∙ Preheat the oven in the closed position
∙ Once ready, add in pasta and
ingredients, close the oven, and bake
until fully warm
ACCESSORY:
Baking Pan
TIME: 25-35 minutes
until ingredients fully
warmed through
PASTA
HEAT CONTROL:
Bottom Heat
6
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RECOMMENDED
TEMPERATURE AND
TIME
COOKING
ASSEMBLY
FOOD ITEM
AMOUNT
PREPARATION
FUNCTION:
Melt/Toast
ACCESSORY: Baking
Pan & Roast/Steam
Rack
Temp: 450ºF
Up to one 8”
diameter pizza,
fresh or frozen
∙ Preheat the oven in the closed position
∙ Once ready, place pizza on rack, close
the oven, and melt/toast until done
TIME: 15 minutes, or
until top is melted and
lightly browned
PIZZA
RACK POSITION:
Upper
HEAT CONTROL:
Top and Bottom Heat
FUNCTION: Roast
ACCESSORY: Baking
Pan & Roast/
Steam Rack
Temp: 450ºF
∙ Preheat the oven in the closed position
∙ Once ready, place food on rack, close
the oven, and roast until done
TIME: 45 to 50 minutes
(internal temperature is
140-145F)
PORK
Up to 2 pounds
RACK POSITION:
Lower
HEAT CONTROL:
Top and Bottom Heat
FUNCTION: Bake
ACCESSORY: Baking
Pan & Roast/
Steam Rack
∙ Rub the potatoes with oil, salt and
pepper and prick with the tines
of a fork
∙ Preheat the oven in the closed position
∙ Once ready, place food on rack, close
the oven, and bake until done
Temp: 450ºF
TIME: Russet,
30 minutes
Sweet, 25 minutes
Up to 2 potatoes
RACK POSITION:
Lower
HEAT CONTROL:
Top and Bottom Heat
POTATO
∙ Toss the potatoes with oil, salt
and pepper and any other desired
seasonings
FUNCTION: Roast
ACCESSORY: Baking
Pan & Roast/
Steam Rack
∙ Preheat the oven in the closed position
∙ Once ready, place food on rack, close
the oven, and bake until done
Temp: 450ºF
2 cups of 2-inch
pieces; small
potatoes
TIME: 15 to 20
minutes, depending on
size of pieces
RACK POSITION:
Upper
quartered
ALTERNATE COOKING METHOD:
∙ To roast potatoes without the
rack, cook directly in the baking
pan, tossing the potatoes every 5
minutes
HEAT CONTROL:
Top and Bottom Heat
FUNCTION: Brown
2 to 4 links; 1/2
inch moon slices
if sausage is
ACCESSORY: Fixed
Bottom Pan or
Baking Pan
Temp: 400ºF
∙ Preheat the oven in the closed position
∙ Once ready, place food on pan, and
brown until desired doneness
SAUSAGE
TIME: 2 minutes per
side
pre-cooked
HEAT CONTROL:
Bottom Heat
∙ Turn sausage to brown all sides
7
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RECOMMENDED
TEMPERATURE AND
TIME
COOKING
ASSEMBLY
FOOD ITEM
AMOUNT
PREPARATION
FUNCTION: Steam
ACCESSORY: Baking
Pan & Roast/
Steam Rack
RACK POSITION:
Upper
HEAT CONTROL:
Top and Bottom Heat
Up to 2 small
fish filets; 2
cups of raw
shrimp or
∙ Pour 1 cup of water into the oven
∙ Preheat the oven in the closed position
∙ Once water is boiling, place food
on rack, close the oven, and
steam until done
Temp: 450ºF
TIME: 5 to 10 minutes,
depending on the type
and thickness of food
SEAFOOD
scallops
FUNCTION: Sauté
Temp: 350ºF to 400ºF
∙ Preheat the oven in the closed position
∙ Pour 1 teaspoon of oil in the pan
∙ Once oil is hot, place food on
pan, and sauté until desired
doneness
ACCESSORY: Fixed
Bottom Pan or
Baking Pan
HEAT CONTROL:
Bottom Heat
TIME: 2 to 6 minutes
(turning frequently),
depending on type of
vegetable
Up to 2 cups of
vegetables
VEGETABLES
Temp: 450ºF
FUNCTION: Steam
TIME: Hard (e.g.
carrots), 6-10 minutes
ACCESSORY: Baking
Pan & Roast/
Steam Rack
RACK POSITION:
Upper
HEAT CONTROL:
Top and Bottom Heat
∙ Pour 1 cup of water into the oven
∙ Preheat the oven in the closed position
∙ Once water is boiling, place food
on rack using long tongs, close
the oven, and steam until done
Up to 2 cups of
vegetables, no
smaller than
*All times depend on
desired doneness
Medium (e.g., broccoli),
5-8 minutes
1-inch pieces
Soft (e.g., zucchini),
2 minutes
8
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Griddle
RECIPES
Griddle
Silver Dollar Pancakes
Dusted with confectioners’ sugar and
served with fresh berries, these pancakes
make an elegant breakfast.
Silver Dollar Pancakes ......................9
Brown/Sauté
Makes about twelve 2-inch diameter
pancakes
Lemon Chicken with Rosemary......10
Vegetable Fried Rice .......................10
Sautéed Broccoli Rabe ...................11
1
½
¼
large egg, room temperature
cup reduced fat milk
teaspoon pure vanilla extract
cup unbleached, all-purpose
Bake
½
flour
Carrot Cake with Cream Cheese
½
½
¼
1
tablespoon baking powder
tablespoon granulated sugar
teaspoon table salt
tablespoon unsalted butter,
melted and cooled to room
temperature
Frosting ...........................................11
Baked Pasta with Broccoli
and Peppers....................................12
Jalapeño-Cheese Cornbread..........12
Yellow Cupcakes with
Rich Chocolate Frosting..................13
1. Fit the Cuisinart® Oven Central™ with
baking pan if desired. Preheat to 350ºF
with the top element off.
Cranberry Nut Muffins.....................14
Skewer
Chicken Satay .................................14
2. Whisk the egg, milk and vanilla in
a small bowl to blend until smooth;
reserve.
Steak & Vegetable Kebabs..............15
3. Combine flour, baking powder,
sugar and salt in a medium bowl. Stir
with a whisk to blend. Add the egg/milk
mixture and stir until just blended. Stir
in the melted, cooled butter. Do not
over-mix or pancakes will be tough.
Roast/Steam
Asian Style Steamed Snapper
with Soy Glaze ................................15
Morroccan-Spiced Cornish Hens
with Root Vegetables ......................16
Open-Face Reuben.........................16
4. Once unit has preheated, fill a ¼ cup
measuring cup halfway and drop
batter evenly onto the hot pan. Cook
pancakes until bubbles form, about 2
to 3 minutes; flip and cook until done,
about 1 to 2 minutes longer.
5. As you finish each batch of pancakes,
keep them warm by placing them on
a baking sheet and in a traditional oven
set to low (200ºF). Repeat until all the
batter is used.
6. Transfer to warm plates to serve.
Nutritional information per serving (6 pancakes):
Calories: 200 (30% from fat) • carb. 28g • pro. 7g
• fat 7g • sat. fat 4g • chol. 20mg • sod. 441mg
• calc. 89mg • fiber 1g
9
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Nutritional information per serving:
Brown/Sauté
Calories: 237 (60% from fat) • carb. 6g • pro. 17g
• fat 16g • sat. fat 4g • chol. 79mg • sod. 440mg
• calc. 20mg • fiber 1g
Lemon Chicken with
Rosemary
Vegetable Fried Rice
This dish is definitely for
A healthier version of the take-out favorite.
Makes 3 to 4 servings
the lemon lovers out there.
1
2
tablespoon unsalted butter, divided
carrots, peeled and julienned (1-inch
thin strips)
cup snow peas, trimmed and cut
into 1-inch pieces
garlic clove, finely chopped
½-inch piece fresh ginger, peeled
and finely chopped
cups cooked jasmine rice, chilled
large egg, lightly beaten
teaspoon rice vinegar
teaspoons sesame oil
teaspoon fish sauce
Makes 2 servings
4
bone-in chicken thighs with skin
(about 1 to 1½ pounds), trimmed of
excess visible fat
1
¾
¼
teaspoon kosher salt, divided
teaspoon freshly ground black
pepper
1
1
2
tablespoons unbleached, all-
purpose flour
2
1
½
2
1
1
1
1
1
2
½
1
4
teaspoon extra virgin olive oil
medium onion, halved and sliced
garlic clove, roughly chopped
fresh rosemary sprig
tablespoons fresh lemon juice
cup chicken broth, reduced-sodium
teaspoon lemon zest
1½
teaspoons soy sauce, reduced
sodium
cup thinly sliced scallions
pinch sea or kosher salt
¼
1
thin lemon slices, about ½ lemon
chopped rosemary for garnish
tablespoon chopped fresh cilantro
1. Fit the Cuisinart® Oven Central™ with baking
pan if desired. Preheat to 350ºF with the top
element off.
1. Fit the Cuisinart® Oven Central™ with the
baking pan if desired. Preheat to 450ºF with
both the top and bottom heating elements on.
2. Once pan is hot, add 1 teaspoon of butter,
swirling pan to cover the cooking surface
evenly. Add carrots, snow peas, garlic and
ginger. Sauté until bright and still crisp,
about 1½ to 2 minutes. Carefully remove
and reserve.
2. Season the chicken thighs on both sides
with ½ teaspoon of salt and all of the
pepper. Dredge the chicken thighs in flour to
coat lightly. Heat the olive oil in the baking
pan; once hot, add chicken and brown on
both sides, about 4 to 6 minutes per side.
Remove and reserve.
3. Add the remaining butter. Once melted, add
the rice; stir-fry, allowing rice to sit about 45
seconds between stirs, until rice has just
browned, about 3 to 5 minutes.
3. Reduce heat to 350ºF. Sauté onion and
garlic for 4 to 6 minutes until softened.
Stir in the rosemary sprig and remaining
¼ teaspoon of salt. Add the lemon juice,
scraping up any brown bits that remain on
the cooking surface with a wooden spoon.
Add the chicken broth and lemon zest and
bring to a boil.
4. Push rice to one side of the pan. Add
egg and let it cover half of the pan, being
sure not to let it touch the rice. Cook egg,
breaking up with a spatula while cooking.
Once egg has cooked, mix with rice.
5. Turn off heat; stir in reserved vegetables and
the remaining ingredients. Taste and adjust
seasoning accordingly.
4. Nestle the browned chicken thighs in the
onion mixture. Place lemon slices on top of
the chicken. Reduce heat to 250ºF. Close
the oven and cook until thighs are very
tender, about 1 hour.
Nutritional information per serving
(based on 4 servings):
Calories: 249 (23% from fat) • carb. 43g • pro. 5g
• fat 6g • sat. fat 3g • chol. 54mg • sod. 214mg
• calc. 38mg • fiber 2g
5. Garnish with rosemary; serve in shallow
bowls with rice or mashed potatoes.
10
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Sautéed Broccoli Rabe
Bake
The Oven Central™ does a quick job of making
this broccoli rabe delicious and tender.
Carrot Cake with
Cream Cheese Frosting
Makes 2 servings
A perfectly baked cake will be frosted and
ready to serve in under one hour – finally, the
dessert can be left for the last minute!
3
ounces (1 link) cooked sweet Italian
sausage cut into ¼-inch slices
(optional)
2 to 3 teaspoons extra virgin olive oil
(depending on whether or not
sausage is being used)
Makes about 10 servings
(nonstick cooking spray)
cups plus 2 tablespoons
¾
4
⁄8
garlic cloves, sliced
teaspoon crushed red pepper
unbleached, all-purpose flour
1
1
1
½
½
teaspoon ground cinnamon
teaspoon baking powder
teaspoon baking soda
½
large bunch broccoli rabe
(approximately ½ pound), rinsed and
trimmed
teaspoon sea or kosher salt
¼ to ½teaspoon kosher salt, or to taste
½
½
cup granulated sugar
cup packed light or dark brown
sugar
½
cup cooked garbanzo beans or
cannellini beans
2
large eggs
1. Fit the Cuisinart® Oven Central™ with baking
pan if desired. Preheat to 400ºF with both
the top and lower elements on.
½
1
1
cup plus 2 tablespoons vegetable oil
teaspoon pure vanilla extract
cup chopped walnuts
½
pound carrots, peeled and shredded
(about 1½ cups shredded)
2. If using the sausage, put into the hot pan
and sauté until slightly crisp and warmed
through, about 5 minutes. Remove and
reserve.
Frosting:
4
ounces cream cheese, at room
3. Add oil (as much as needed depending
on whether or not oil is leftover from the
sausage. You will get about 1 teaspoon
of oil from the sausage) to the pan with
the garlic and crushed red pepper. Once
garlic begins to sizzle, stir constantly with
a wooden spoon. After about 3 minutes add
the broccoli rabe, ¼ teaspoon of salt and 1
tablespoon of water if the broccoli rabe is
dry; close oven lid.
temperature
2
ounces unsalted butter, softened
and at room temperature
ounce goat cheese, at room
temperature
cup confectioners’ sugar
pinch sea or kosher salt
teaspoon pure vanilla extract
1
1
⁄3
¼
4. Cook for about 6 to 10 minutes and then stir
in the beans and reserved sausage, if using.
Close and cook for an additional 5 minutes
before serving. Taste and adjust seasoning
if necessary (you may need additional salt if
you did not cook with the sausage).
1. Fit the Cuisinart® Oven Central™ with baking
pan. Preheat to 350ºF with both the top and
bottom heatng elements on. Lightly coat
the baking pan with nonstick cooking spray;
reserve.
2. Sift the flour, cinnamon, baking powder,
baking soda and salt together in a small
bowl.
Nutritional Information per serving:
Calories 217 (36% from fat) • carb. 22g • pro. 14g
• fat 9g • sat. fat 2g • chol. 13mg • sod. 843mg
• calc. 94mg • fiber 3g
3. In a separate bowl, whisk together sugars,
eggs, oil and vanilla until smooth. Stir in the
dry ingredients with the walnuts and carrots
until combined.
4. Pour into the prepared pan and carefully
place in the unit. Bake for about 20 to 25
minutes, or until a cake tester inserted in the
11
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center of the cake comes out clean.
Cool in the pan. Prepare the frosting:
close cover. When the water boils, place the
broccoli on the rack. Allow to steam for 2
to 3 minutes, or until crisp-tender. Carefully
remove broccoli and place in large mixing
bowl with the sautéed vegetables.
5. In a small mixing bowl, beat together the
cream cheese and butter until smooth. Add
the goat cheese and mix until homogenous.
Sift in the sugar, and then mix until
completely smooth. Stir in the salt and
vanilla until well mixed.
3. Carefully remove the rack, pour out the
water, and dry the baking pan; close cover
and reduce heat to 325ºF. Lightly coat the
pan with the nonstick cooking spray.
6. Once the cake has cooled, remove from pan
and spread the frosting evenly on top of the
cooled cake.
4. Add the remaining ingredients, including
the remaining salt, to the bowl with the
vegetables. Toss to combine and then
transfer to the prepared baking pan.
Nutritional information per serving:
Calories: 430 (63% from fat) • carb. 36g • pro. 6g
• fat 31g • sat. fat 8g • chol. 63mg • sod. 244mg
• calc. 36mg • fiber 2g
5. Once oven is ready, place the filled pan in
the oven. Bake 30 to 35 minutes, or until
ingredients are fully warmed through and
cheese is melted.
Baked Pasta with
Nutritional information per serving
(based on 8 servings):
Calories : 276 (34% from fat) • carb. 31g • pro. 14g
• fat 10g • sat. fat 6g • chol. 25 mg • sod. 253 mg
• calc. 205 mg • fiber 2g
Broccoli and Peppers
Not heavy, but definitely packed full of fla-
vor. We love the look of the gemelli, but any
short, hollow pasta shape will work.
Jalapeño-Cheese
Cornbread
Makes 6 to 8 servings
1
2
½
½
½
teaspoon extra virgin olive oil
garlic cloves, finely chopped
medium red onion, chopped
bell pepper, cut into ½-inch slices
teaspoon sea or kosher salt, divided
pinch freshly ground black pepper
ounces broccoli florets
Cornbread with a spicy twist, it goes great
with a mildly spiced chili.
Makes 8 to 10 servings
nonstick cooking spray
cup yellow cornmeal
4
½
1
¾
¾
¼
3
1
cup water
cup unbleached, all-purpose flour
teaspoon sea or kosher salt
teaspoon baking powder
teaspoon baking soda
tablespoons granulated sugar
jalapeños, seeded and chopped
cup corn kernels, fresh or frozen
(defrosting is not necessary)
cup shredded Cheddar or pepper-
jack
½
pound dried gemelli, cooked al
dente
3
4
2
ounces soft goat cheese, at room
temperature
ounces Emmental (Swiss) or other
medium-soft cheese, shredded
2
1
⁄3
tablespoons grated Parmesan
4 to 6 basil leaves, thinly sliced
nonstick cooking spray
1
⁄3
1
1
large egg, at room temperature
cup buttermilk, at room temperature
cup vegetable oil
1. Fit the Cuisinart® Oven Central™ with baking
pan to 400ºF with the top element off. Add
the garlic, red onion, pepper, ¼ teaspoon
of the salt and all of the black pepper.
Sauté until vegetables are softened, about
3 minutes. Remove and reserve in a large
mixing bowl. Carefully wipe surface of pan
dry.
2
⁄3
1. Lightly coat the baking pan with nonstick
cooking spray.
2. Preheat the Cuisinart® Oven Central™ to
350ºF with the top and bottom heating
elements on.
2. Place the baking pan fitted with the cooking
rack to higher position in the unit with the
spokes facing down. Add the water and
3. Put the cornmeal, flour, salt, baking powder,
baking soda, and sugar in a medium-large
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mixing bowl. Whisk to combine. Add the
chopped jalapeño, corn kernels and cheese.
Stir to combine. Reserve.
add to the dry ingredients and butter until
just combined – do not over-mix.
4. Transfer the thick batter to the prepared
cupcake pan and place in preheated unit.
Bake for 20 to 24 minutes, or until a cake
tester just comes out clean.
4. Mix the egg, buttermilk and oil together in a
measuring cup. Add to the dry ingredients
and stir until just combined – do not over-
mix.
5. Allow to cool in the pan for about 10
minutes, then remove and let cupcakes fully
cool before frosting.
5. Pour batter into the prepared pan. Transfer
to the preheated unit, close cover and bake
for 16 to 20 minutes, or until a cake tester
inserted in the center comes out clean.
Nutritional information per serving
(1 cupcake with 1½ tablespoons frosting):
Nutritional information per serving
Calories: 427 (46% from fat) • carb. 56g • pro. 4g
• fat 23g • sat. fat 15g • chol. 95mg • sod. 252mg
• calc. 62mg • fiber 1g
(based on 10 servings):
Calories: 235 (62% from fat) • carb. 19g • pro. 4g
• fat 17g • sat. fat 2g • chol. 23mg • sod. 235mg
• calc. 64mg • fiber 1g
Rich Chocolate Frosting
Yellow Cupcakes with
Chocolate Frosting
Makes ¾ cup (enough for 8 cupcakes)
2
ounces unsalted butter, at room
temperature, cut into cubes
These cupcakes are never a boring
combination. Our chocolate frosting makes
enough for two batches, just in case!
½
½
cup sifted confectioners’ sugar
teaspoon pure vanilla extract
pinch sea or kosher salt
Makes 4 cupcakes
4
3
ounces semisweet chocolate
(2⁄3 cup chips), melted, reserved
warm
tablespoons sour cream or plain
yogurt, room temperature
nonstick cooking spray
(if not using liners)
¾
¾
¼
cup cake flour
teaspoon baking powder
teaspoon fine sea or table salt
cup granulated sugar
1
⁄3
1. Using an electric hand mixer fitted with
the beater attachments, mix the butter and
sugar in a small mixing bowl until creamy.
2
ounces unsalted butter, at room
temperature, cut into small cubes
¼
cup plain yogurt (whole or reduced
or nonfat variety will work)
large egg
teaspoon pure vanilla extract
recipe Rich Chocolate Frosting (see
recipe below)
2. Mix in the vanilla and salt. Gradually
add the melted chocolate and mix until
incorporated. Add the sour cream or yogurt
and stir until homogenous.
1
½
½
3. For best results, use the frosting the same
day, before refrigerating. Otherwise, allow
frosting to come to room temperature before
using.
1. Preheat the Cuisinart® Oven Central™ to
350ºF with both the top and bottom heating
elements on. Line the cupcake pan with
liners, or lightly coat with nonstick cooking
spray.
Nutritional information per serving (1½ tablespoons):
Calories: 153 (53% from fat) • carb. 17g • pro. 1g
• fat 10g • sat. fat 6g • chol. 16mg • sod. 17mg
• calc. 13mg • fiber 1g
2. Sift the flour, baking powder, salt and
sugar into a mixing bowl. Add the butter.
Using a hand mixer fitted with the beater
attachments, mix until the butter is well
incorporated into the dry ingredients, giving
the mixture the look of wet sand.
3. In a small bowl or liquid measuring cup, mix
the remaining wet ingredients. Gradually
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Cranberry Nut Muffins
Skewer
Perfect around the holidays. Have a batch
or two of these ready for your guests
for breakfast.
Chicken Satay
Served with a side of jasmine rice, these
chicken kebabs are irresistible.
Makes 4 muffins
nonstick cooking spray
Makes 2 servings (2 kebabs each)
(if not using liners)
1
stalk lemon grass, cut into ½-inch
pieces
2
⁄3
¼
½
cup unbleached, all-purpose flour
teaspoon sea or kosher salt
teaspoon baking powder
teaspoon baking soda
teaspoon ground cinnamon
cup packed light brown sugar
cup dried cranberries
tablespoons chopped pecans or
walnuts
large egg, lightly beaten
cup whole milk
1
1
garlic clove
small shallot, cut into 1-inch pieces
1
⁄8
1-inch piece fresh ginger, peeled
and halved
¼
¼
¼
2
¼
2
teaspoon fish sauce
tablespoons peanut oil
1
tablespoon natural peanut butter,
creamy or chunky
1
1
tablespoon packed dark brown
sugar
¼
¼
3
teaspoon pure vanilla extract
tablespoons unsalted butter, melted,
cooled to room temperature
1
¼
¾
teaspoon ground coriander
teaspoon sea or kosher salt
pound chicken breast, cut into
twenty 1- to 2-inch pieces
1. Preheat the Cuisinart® Oven Central™ to
350ºF with both the top and bottom heating
elements on. Line the cupcake pan with
liners, or lightly coat with nonstick cooking
spray.
1. Insert the metal chopping blade into a
Cuisinart® food processor or chopper.
Process the lemon grass, garlic, shallot
and ginger in the work bowl until finely
chopped. Add the remaining ingredients,
except for the chicken, and process until
fully combined. Transfer to a shallow baking
dish. The mixture will be very thick and
paste-like. Add the chicken pieces and toss
to fully coat. Cover and refrigerate for a
minimum of two hours and up to overnight.
2. Put the flour, salt, baking powder, baking
soda, cinnamon and brown sugar into a
mixing bowl. Whisk to combine. Stir in the
cranberries and pecans. Reserve.
3. In a small bowl or liquid measuring cup, mix
the egg, milk, vanilla and butter. Add to the
dry ingredients, mixing until just combined –
do not over-mix or muffins will be dense.
2. Once chicken has marinated, preheat
the Cuisinart® Oven Central™, fitted with
the baking pan, to 450ºF. Thread the four
skewers with the marinated chicken. Fit
skewers into place as instructed on page 4
of the instruction booklet. Cover and cook
until fully cooked through, about 12 minutes.
4. Transfer the batter to the prepared cupcake
pan. Bake for 20 to 24 minutes, or until a
cake tester comes out clean and the tops of
the muffins spring back to the touch.
Nutritional information per muffin :
3. Serve immediately over jasmine rice.
Calories: 263 (32% from fat) • carb. 35g • pro. 3g
• fat 10g • sat. fat 5g • chol. 63mg • sod. 207mg
• calc. 38mg • fiber 1g
Nutritional information per serving
(based on 2 kebabs):
Calories: 392 (51% from fat) • carb. 13g • pro. 36g
• fat 23g • sat. fat 4g • chol. 100mg • sod. 817mg
• calc. 28mg • fiber 1g
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a nice texture and color to the fish. If you
prefer to just steam it without browning a bit,
turn the top element off – the choice is yours!
Steak & Vegetable
Kebabs
Tangy meets sweet in these colorful kebabs.
Makes 2 servings
¾
¼
cup chicken broth, reduced sodium
cup soy sauce, reduced sodium
1-inch piece fresh ginger, peeled
and thinly sliced
pinch dried red pepper flakes
teaspoon light brown sugar
scallions, sliced, divided
red snapper fillets (about 4 to 6
ounces each), skin-on
Makes 2 servings
1
small zucchini, cut into 16 pieces,
about ½- to 1-inch pieces
1
small bell pepper, cut into 16 pieces,
about 1-inch pieces
1
2
2
½
¾
medium red onion, cut into 16
pieces, about 1-inch chunks
pound boneless beef sirloin pieces
(16 to 20 pieces), about 1 to 2 inches
each
pinch sea or kosher salt
pinch freshly ground black pepper
nonstick cooking spray
½
½
¼
tablespoon lemon juice
tablespoon red wine vinegar
teaspoon freshly ground black
pepper
½ to 1 tablespoon chopped fresh cilantro,
for garnish
¾
teaspoon sea or kosher salt
pinch paprika
1. Put the broth, soy sauce, ginger, pepper
flakes, sugar and 1 sliced scallion into the
baking pan fitted into the Cuisinart® Oven
Central™ with both the top and lower
elements on to 400ºF.
pinch cayenne
garlic cloves, crushed
tablespoons olive oil
2
2
2. While the broth is heating, season the
snapper with the salt and pepper. Lightly
coat the rack with nonstick cooking spray.
1. Put all ingredients into a large mixing bowl.
Toss to fully combine. Cover and refrigerate
for a minimum of two to four hours.
3. Once the liquid has come to a boil,
carefully open the unit and place the rack
inside of the pan, with the spokes facing
down. Put the seasoned fish on top of the
rack and close the unit.
2. Once ingredients have marinated, preheat
the Cuisinart® Oven Central™, fitted with
the baking pan, to 450ºF. Thread the four
skewers with the marinated vegetables
and steak, equally distributing the pieces
in a colorful manner. Fit skewers into place
as instructed on page 4 of the instruction
booklet. Cover and cook until fully cooked
through, about 12 to 16 minutes, or until
desired doneness is reached. Serve
immediately.
4. Let fish cook until firm to the touch, about
8 to 10 minutes depending on the size of
the fish. Carefully remove the rack and fish
and set aside.
5. Allow liquid to continue to cook, with lid
open, until reduced by about half.
Nutritional information per serving :
6. Pour reduced sauce into a shallow serving
bowl. Place fish on top and garnish with
reserved sliced scallion and chopped
cilantro.
Calories: 534 (70% from fat) • carb. 8g • pro. 34g
• fat 42g • sat. fat 14g • chol. 117mg • sod. 706mg
• calc. 50mg • fiber 2g
Nutritional Information per serving:
Roast/Steam
Calories 156 (9% from fat) • carb. 9g • pro. 28g
• fat 2g • sat. fat 0g • chol. 42mg • sod. 1350mg
• calc 49mg • fiber 1g
Asian-Style Steamed
Snapper with Soy Glaze
This fish is quick, healthy and easy. Thanks
to the flexibility of this little oven, we can
steam and roast at the same time – just be
sure the top element is on and you can get
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8 to 10 ounces root vegetables, peeled and
cut into 2-inch pieces (sweet potato,
turnip, parsnip, etc.)
Open-Face Reuben
Cuisinart® Oven Central™ puts up a good
fight with our take on this deli favorite.
1
tablespoon olive oil
½
teaspoon sea or kosher salt
pinch freshly ground black pepper
Makes 2 sandwiches
2
slices rye bread
2
½
4
tablespoons Russian dressing
cup sauerkraut
ounces very thinly sliced corned
beef
ounces sliced Swiss cheese (about 4
slices)
1. Put the hens and the marinade ingredients
(¼ of olive oil through garlic) into a large
mixing bowl or re-sealable plastic bag.
Toss to coat fully and marinate, covered, in
refrigerator overnight.
3
2. When ready to cook, preheat the Cuisinart®
Oven Central™, fitted with the baking pan
and roasting rack set in the lower position,
to 450°F. While unit is heating, toss the root
vegetables with the olive oil, salt and pepper
in a mixing bowl.
1. Preheat the Cuisinart® Oven Central™, fitted
with the baking pan and roasting rack, to
450ºF.
2. Prepare sandwiches: place slices of bread
on a work surface. Spread each with 1
tablespoon of dressing. Top each evenly
with sauerkraut, beef and Swiss.
3. Put the hens, surrounded by the seasoned
vegetables, in the baking pan on top of the
rack. Bake for about 30 minutes, depending
on the size of the hens. They are done when
the internal temperature registers 160°F for
the light meat and 170°F for the dark meat.
Let the hens rest for 15 minutes; carve and
serve with the roasted vegetables.
3. Place sandwiches on the rack of the
preheated unit. Close and let cook for 10
minutes, or until cheese is fully melted and
ingredients are warmed through.
4. Serve immediately with some crisp pickles.
Nutritional information per serving
Nutritional information per sandwich:
(based on 4 servings):
Calories: 456 (56% from fat) • carb. 24g • pro. 25g
• fat 28g • sat. fat 12g • chol. 94mg • sod. 1562mg
• calc. 410mg • fiber 4g
Calories: 523 (71% from fat) • carb. 8g • pro. 30g
• fat 41g • sat. fat 9g • chol. 170mg • sod. 723mg
• calc. 42mg • fiber 2g
Moroccan-Spiced
Cornish Hens with
Root Vegetables
An impressive dinner on the table in
about 30 minutes, Cornish hens are flavorful,
especially with the Moroccan spices.
Makes 2 to 4 servings
2
Cornish hens (of equal weight)
Marinade:
¼
½
½
¼
1
cup olive oil
teaspoon ground cumin
teaspoon ground coriander
teaspoon ground cardamom
teaspoon sea or kosher salt
pinch freshly ground black pepper
garlic cloves, crushed
2
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