Cuisinart CBO-1000 Recipe Booklet PDF

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Summary of Content for Cuisinart CBO-1000 Recipe Booklet PDF

Instruction Booklet

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Recipe Booklet

Cuisinart Oven Central CBO-1000

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COOKING TIPS & HINTS Preheat the oven in the closed position before cooking.

Heating times may vary based on a number of factors. The selected temperature, the current temperature of the oven, and the oven contents can all affect heatup time.

Always use caution when opening the top cover during cooking.

We recommend you use long tongs when adding and removing food from the hot oven.

An instant-read thermometer or a probe-type thermometer is a handy tool for checking the internal temperature of cooked meats.

BROWN/SAUTE TIPS

Brown and saut as you would in a skillet pan on the stove.

Browning and sauting generally only require bottom heat.

You can brown and saut in either the fixed bottom pan or the removable baking pan. The fixed pan allows for more direct heat, while the removable baking pan allows for easier cleanup. If you choose to use the removable baking pan, we recommend you cook with the oven lid closed for maximum heat performance. Only open the lid to turn or stir food.

For even browning, it is important not to crowd the oven. Foods should be cooked in an even layer, so it is good to cook foods in batches when necessary.

Many recipes call for browning and sauting foods before roasting. Some items produce more grease and fat than is desired in the finished dish. Remove any excess grease by carefully disposing of it using potholders.

When browning meats, any brown bits that are left in the bottom of the pan can be used to flavor the dish. Simply add a small amount of liquid (like wine or broth) to the pan and scrape up the browned bits with a wooden spoon leave in the

oven and incorporate into the dish or sauce.

ROASTING TIPS

Roasting generally requires both top and bottom heat.

To roast, we recommend you use the Roast/Steam rack in the removable baking pan.

For smaller foods, use the rack in the upper position; for larger foods, use the rack in the lower position.

Foods like meat and poultry benefit by browning first on all sides before roasting to caramelize the exterior and lock in flavors.

For easy food release, spray Roast/ Steam rack with nonstick cooking spray before roasting.

STEAMING TIPS

Steaming is one of the healthiest methods of cooking, as the smallest amount of nutrients are lost in the cooking process.

Steaming generally requires only bottom heat.

To steam, we recommend you use the Roast/Steam rack in the removable baking pan.

For smaller foods, use the rack in the upper position; for larger foods, use the rack in the lower position.

To steam, fill the oven with about 1 cup of water unless otherwise indicated. You can also use broths with aromatics such as whole spices and citrus to impart a subtle flavor on the steamed foods.

When adding heavier foods to the Roast/ Steam rack, place them on the middle of the rack and work your way to the edges.

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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.

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FOOD ITEM COOKING ASSEMBLY AMOUNT

RECOMMENDED TEMPERATURE AND

TIME PREPARATION

BAGELS

FUNCTION: Toast

ACCESSORY: Baking Pan & Roast/ Steam Rack

RACK POSITION: Upper

HEAT CONTROL: Top and Bottom Heat

Up to 1 standard-sized bagel, cut in half

Temp: 450F

TIME: Light, 4 minutes Medium, 5-7 minutes Medium/Dark, 7-10 minutes

Place bagel on rack (cut side down), close the oven, and set to recommended temperature Toast until desired doneness

BEEF

FUNCTION: Brown

ACCESSORY: Fixed Bottom Pan or Baking Pan

HEAT CONTROL: Bottom Heat

1 cup of 2-inch pieces of stew meat

Temp: 450F

TIME: 3 to 8 minutes on each side, depending on the type and cut of meat and desired doneness

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 Turn meat periodically to brown all sides

FUNCTION: Roast

ACCESSORY: Baking Pan & Roast/ Steam Rack

RACK POSITION: Lower

HEAT CONTROL: Top and Bottom Heat

Up to 2 pounds

Temp: 450F

TIME: 25 to 35 minutes (internal temperature is 135-140F)

Preheat the oven in the closed position Once ready, place food on rack, close the oven, and roast until done

BREAD

FUNCTION: Toast

ACCESSORY: Baking Pan & Roast/ Steam Rack

RACK POSITION: Upper

HEAT CONTROL: Top and Bottom Heat

Up to 2 slices

Temp: 450F

TIME: Light, 4 minutes Medium, 5-7 minutes Medium/Dark, 7-10 minutes

Place bread on rack, close the oven, and set to recommended temperature Toast until desired doneness

CAKE

FUNCTION: Bake

ACCESSORY: Baking Pan

HEAT CONTROL: Top and Bottom Heat

4 to 5 cups of batter, or prepare recipes for 8-inch round or square cakes

Temp: 350F

TIME: 18 to 22 minutes, or until top bounces back when lightly pressed and cake tester comes out clean

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

COOKING GUIDE

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FOOD ITEM COOKING ASSEMBLY AMOUNT

RECOMMENDED TEMPERATURE AND

TIME PREPARATION

CHICKEN

FUNCTION: Brown

ACCESSORY: Fixed Bottom Pan or Baking Pan

HEAT CONTROL: Bottom Heat

Up to 4 chicken thighs, or 1 cup of 2-inch pieces of boneless chicken pieces

Temp: 450F

TIME: 3 to 8 minutes on each side, depending on the type and cut of meat and desired doneness

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 Turn meat periodically to brown all sides

FUNCTION: Roast

ACCESSORY: Baking Pan & Roast/ Steam Rack

RACK POSITION: Lower

HEAT CONTROL: Top and Bottom Heat

Up to 4 pieces of chicken parts, bone-in

Temp: 425F

TIME: 25 to 35 minutes (internal temperature is 165F light; 175F dark

Preheat the oven in the closed position Once ready, place food on rack, close the oven, and roast until done

FUNCTION: Steam

ACCESSORY: Baking Pan & Roast/ Steam Rack

RACK POSITION: Upper

HEAT CONTROL: Top and Bottom Heat

Up to 2 chicken breasts

Temp: 450F

TIME: 8 to 15 minutes, depending on the size

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

CUPCAKES

FUNCTION: Bake

ACCESSORY: Cupcake Pan

HEAT CONTROL: Top and Bottom Heat

Prepare recipes for 4 cupcakes (1/2 cup of batter per slot; about 1/3 of a standard 12-cup recipe)

Temp: 350F

TIME: 18 to 20 minutes, or until top bounces back when lightly pressed and cake tester comes out clean

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

DINNER ROLLS

FUNCTION: Bake

ACCESSORY: Cupcake Pan or Baking Pan

HEAT CONTROL: Top and Bottom Heat

1/2 to 3/4 of one refrigerated package, divided by 4

Temp: 425F

TIME: 20 to 30 minutes, depending on the amount and type of dough

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 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

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FOOD ITEM COOKING ASSEMBLY AMOUNT

RECOMMENDED TEMPERATURE AND

TIME PREPARATION

DUMPLINGS

FUNCTION: Steam

ACCESSORY: Baking Pan and Roast/ Steam Rack

RACK POSITION: Upper

HEAT CONTROL: Bottom Heat

6 to 10 dumplings, depending on their size (fresh or frozen)

Temp: 450F

TIME: 3 minutes for fresh, 4 to 6 minutes for frozen, depending on their size

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 oven, and steam until done

FOCCACIA

FUNCTION: Bake

ACCESSORY: Baking Pan

HEAT CONTROL: Top and Bottom Heat

3/4 to 1 pound of dough

Temp: 425F

TIME: 25 to 30 minutes, or until golden brown

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

KEBABS

FUNCTION: Skewer

ACCESSORY: Baking Pan & Skewers

HEAT CONTROL: Top and Bottom Heat

Up to 4 kebabs

Temp: 450F

TIME: 10 to 20 minutes, depending on the type of food

Divide ingredients among the skewers Preheat the oven in the closed position Once ready, fit in skewers, close the oven, and cook until done

MUFFINS

FUNCTION: Bake

ACCESSORY: Cupcake Pan

HEAT CONTROL: Top and Bottom Heat

Prepare recipes for 4 muffins (1/2 cup of batter each; about 1/3 of a standard 12-cup recipe)

Temp: 350F

TIME: 18 to 20 minutes, or until top bounces back when lightly pressed and cake tester comes out clean

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

OPEN-FACED SANDWICHES

FUNCTION: Melt/Toast

ACCESSORY: Baking Pan & Roast/ Steam Rack

RACK POSITION: upper (up to 1 thick); lower (1 to 2 thick)

HEAT CONTROL: Top and Bottom Heat

Up to 2 sandwiches

Temp: 450F

TIME: 8 to 10 minutes, or until top is melted and lightly browned

Preheat the oven in the closed position Once ready, place sandwich(es) on rack, close the oven, and melt/toast until done

PANCAKES

FUNCTION: Griddle

ACCESSORY: Fixed Bottom Pan or Baking Pan

HEAT CONTROL: Bottom Heat

Up to 4 silver- dollar pancakes

Temp: 350F

TIME: 2 to 4 minutes per side (fixed bottom pan)

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

PASTA

FUNCTION: Bake

ACCESSORY: Baking Pan

HEAT CONTROL: Bottom Heat

Up to 1/2 pound of pasta; mix with desired ingredients

Temp: 325F

TIME: 25-35 minutes until ingredients fully warmed through

Preheat the oven in the closed position Once ready, add in pasta and ingredients, close the oven, and bake until fully warm

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FOOD ITEM COOKING ASSEMBLY AMOUNT

RECOMMENDED TEMPERATURE AND

TIME PREPARATION

PIZZA

FUNCTION: Melt/Toast

ACCESSORY: Baking Pan & Roast/Steam Rack

RACK POSITION: Upper

HEAT CONTROL: Top and Bottom Heat

Up to one 8 diameter pizza, fresh or frozen

Temp: 450F

TIME: 15 minutes, or until top is melted and lightly browned

Preheat the oven in the closed position Once ready, place pizza on rack, close the oven, and melt/toast until done

PORK

FUNCTION: Roast

ACCESSORY: Baking Pan & Roast/ Steam Rack

RACK POSITION: Lower

HEAT CONTROL: Top and Bottom Heat

Up to 2 pounds

Temp: 450F

TIME: 45 to 50 minutes (internal temperature is 140-145F)

Preheat the oven in the closed position Once ready, place food on rack, close the oven, and roast until done

POTATO

FUNCTION: Bake

ACCESSORY: Baking Pan & Roast/ Steam Rack

RACK POSITION: Lower

HEAT CONTROL: Top and Bottom Heat

Up to 2 potatoes

Temp: 450F

TIME: Russet, 30 minutes Sweet, 25 minutes

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

FUNCTION: Roast

ACCESSORY: Baking Pan & Roast/ Steam Rack

RACK POSITION: Upper

HEAT CONTROL: Top and Bottom Heat

2 cups of 2-inch pieces; small potatoes quartered

Temp: 450F

TIME: 15 to 20 minutes, depending on size of pieces

Toss the potatoes with oil, salt and pepper and any other desired seasonings Preheat the oven in the closed position Once ready, place food on rack, close the oven, and bake until done ALTERNATE COOKING METHOD: To roast potatoes without the rack, cook directly in the baking pan, tossing the potatoes every 5 minutes

SAUSAGE

FUNCTION: Brown

ACCESSORY: Fixed Bottom Pan or Baking Pan

HEAT CONTROL: Bottom Heat

2 to 4 links; 1/2 inch moon slices if sausage is pre-cooked

Temp: 400F

TIME: 2 minutes per side

Preheat the oven in the closed position Once ready, place food on pan, and brown until desired doneness Turn sausage to brown all sides

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FOOD ITEM COOKING ASSEMBLY AMOUNT

RECOMMENDED TEMPERATURE AND

TIME PREPARATION

SEAFOOD

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 scallops

Temp: 450F

TIME: 5 to 10 minutes, depending on the type and thickness of food

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

VEGETABLES

FUNCTION: Saut

ACCESSORY: Fixed Bottom Pan or Baking Pan HEAT CONTROL: Bottom Heat

Up to 2 cups of vegetables

Temp: 350F to 400F

TIME: 2 to 6 minutes (turning frequently), depending on type of vegetable

Preheat the oven in the closed position Pour 1 teaspoon of oil in the pan Once oil is hot, place food on pan, and saut until desired doneness

FUNCTION: Steam

ACCESSORY: Baking Pan & Roast/ Steam Rack RACK POSITION: Upper HEAT CONTROL: Top and Bottom Heat

Up to 2 cups of vegetables, no smaller than 1-inch pieces

Temp: 450F

TIME: Hard (e.g. carrots), 6-10 minutes

*All times depend on desired doneness

Medium (e.g., broccoli), 5-8 minutes

Soft (e.g., zucchini), 2 minutes

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

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RECIPES Griddle Silver Dollar Pancakes ......................9

Brown/Saut Lemon Chicken with Rosemary ......10

Vegetable Fried Rice .......................10

Sauted Broccoli Rabe ...................11

Bake Carrot Cake with Cream Cheese Frosting ...........................................11

Baked Pasta with Broccoli and Peppers ....................................12

Jalapeo-Cheese Cornbread ..........12

Yellow Cupcakes with Rich Chocolate Frosting ..................13

Cranberry Nut Muffins .....................14

Skewer Chicken Satay .................................14

Steak & Vegetable Kebabs ..............15

Roast/Steam Asian Style Steamed Snapper with Soy Glaze ................................15

Morroccan-Spiced Cornish Hens with Root Vegetables ......................16 Open-Face Reuben .........................16

Griddle

Silver Dollar Pancakes Dusted with confectioners sugar and

served with fresh berries, these pancakes make an elegant breakfast.

Makes about twelve 2-inch diameter pancakes

1 large egg, room temperature cup reduced fat milk teaspoon pure vanilla extract cup unbleached, all-purpose flour tablespoon baking powder tablespoon granulated sugar teaspoon table salt 1 tablespoon unsalted butter, melted and cooled to room temperature

1. Fit the Cuisinart Oven Central with baking pan if desired. Preheat to 350F with the top element off.

2. Whisk the egg, milk and vanilla in a small bowl to blend until smooth; reserve.

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.

4. Once unit has preheated, fill a 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 (200F). 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

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Brown/Saut

Lemon Chicken with Rosemary

This dish is definitely for the lemon lovers out there.

Makes 2 servings

4 bone-in chicken thighs with skin (about 1 to 1 pounds), trimmed of excess visible fat

teaspoon kosher salt, divided teaspoon freshly ground black

pepper 2 tablespoons unbleached, all-

purpose flour 1 teaspoon extra virgin olive oil 1 medium onion, halved and sliced 1 garlic clove, roughly chopped 1 fresh rosemary sprig 2 tablespoons fresh lemon juice cup chicken broth, reduced-sodium 1 teaspoon lemon zest 4 thin lemon slices, about lemon chopped rosemary for garnish

1. Fit the Cuisinart Oven Central with the baking pan if desired. Preheat to 450F with both the top and bottom heating elements on.

2. Season the chicken thighs on both sides with 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. Reduce heat to 350F. Saut onion and garlic for 4 to 6 minutes until softened. Stir in the rosemary sprig and remaining 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. Nestle the browned chicken thighs in the onion mixture. Place lemon slices on top of the chicken. Reduce heat to 250F. Close the oven and cook until thighs are very tender, about 1 hour.

5. Garnish with rosemary; serve in shallow bowls with rice or mashed potatoes.

Nutritional information per serving:

Calories: 237 (60% from fat) carb. 6g pro. 17g fat 16g sat. fat 4g chol. 79mg sod. 440mg

calc. 20mg fiber 1g

Vegetable Fried Rice A healthier version of the take-out favorite.

Makes 3 to 4 servings

1 tablespoon unsalted butter, divided 2 carrots, peeled and julienned (1-inch

thin strips) 1 cup snow peas, trimmed and cut

into 1-inch pieces 1 garlic clove, finely chopped 1 -inch piece fresh ginger, peeled

and finely chopped 2 cups cooked jasmine rice, chilled 1 large egg, lightly beaten teaspoon rice vinegar 2 teaspoons sesame oil 1 teaspoon fish sauce 1 teaspoons soy sauce, reduced sodium cup thinly sliced scallions pinch sea or kosher salt 1 tablespoon chopped fresh cilantro

1. Fit the Cuisinart Oven Central with baking pan if desired. Preheat to 350F with the top element off.

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. Saut until bright and still crisp, about 1 to 2 minutes. Carefully 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.

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.

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

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Sauted Broccoli Rabe The Oven Central does a quick job of making

this broccoli rabe delicious and tender.

Makes 2 servings

3 ounces (1 link) cooked sweet Italian sausage cut into -inch slices (optional) 2 to 3 teaspoons extra virgin olive oil (depending on whether or not sausage is being used) 4 garlic cloves, sliced 1 8 teaspoon crushed red pepper large bunch broccoli rabe (approximately pound), rinsed and trimmed to teaspoon kosher salt, or to taste cup cooked garbanzo beans or cannellini beans

1. Fit the Cuisinart Oven Central with baking pan if desired. Preheat to 400F with both the top and lower elements on.

2. If using the sausage, put into the hot pan and saut until slightly crisp and warmed through, about 5 minutes. Remove and reserve.

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, teaspoon of salt and 1 tablespoon of water if the broccoli rabe is dry; close oven lid.

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).

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

Bake

Carrot Cake with Cream Cheese Frosting 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!

Makes about 10 servings

(nonstick cooking spray) cups plus 2 tablespoons

unbleached, all-purpose flour 1 teaspoon ground cinnamon 1 teaspoon baking powder teaspoon baking soda teaspoon sea or kosher salt cup granulated sugar cup packed light or dark brown sugar 2 large eggs cup plus 2 tablespoons vegetable oil 1 teaspoon pure vanilla extract 1 cup chopped walnuts pound carrots, peeled and shredded

(about 1 cups shredded)

Frosting: 4 ounces cream cheese, at room

temperature 2 ounces unsalted butter, softened

and at room temperature 1 ounce goat cheese, at room

temperature 1 3 cup confectioners sugar pinch sea or kosher salt teaspoon pure vanilla extract

1. Fit the Cuisinart Oven Central with baking pan. Preheat to 350F 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.

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

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center of the cake comes out clean. Cool in the pan. Prepare the frosting:

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.

6. Once the cake has cooled, remove from pan and spread the frosting evenly on top of the cooled cake.

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

Baked Pasta with 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.

Makes 6 to 8 servings

1 teaspoon extra virgin olive oil 2 garlic cloves, finely chopped medium red onion, chopped bell pepper, cut into -inch slices teaspoon sea or kosher salt, divided pinch freshly ground black pepper 4 ounces broccoli florets 1 cup water pound dried gemelli, cooked al

dente 3 ounces soft goat cheese, at room

temperature 4 ounces Emmental (Swiss) or other

medium-soft cheese, shredded 2 tablespoons grated Parmesan 4 to 6 basil leaves, thinly sliced nonstick cooking spray

1. Fit the Cuisinart Oven Central with baking pan to 400F with the top element off. Add the garlic, red onion, pepper, teaspoon of the salt and all of the black pepper. Saut until vegetables are softened, about 3 minutes. Remove and reserve in a large mixing bowl. Carefully wipe surface of pan dry.

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

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 sauted vegetables.

3. Carefully remove the rack, pour out the water, and dry the baking pan; close cover and reduce heat to 325F. Lightly coat the pan with the nonstick cooking spray.

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.

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.

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

Jalapeo-Cheese Cornbread

Cornbread with a spicy twist, it goes great with a mildly spiced chili.

Makes 8 to 10 servings

nonstick cooking spray cup yellow cornmeal 1 cup unbleached, all-purpose flour teaspoon sea or kosher salt teaspoon baking powder teaspoon baking soda 3 tablespoons granulated sugar 2 jalapeos, seeded and chopped 1 3 cup corn kernels, fresh or frozen

(defrosting is not necessary) 1 3 cup shredded Cheddar or pepper-

jack 1 large egg, at room temperature 1 cup buttermilk, at room temperature 2 3 cup vegetable oil

1. Lightly coat the baking pan with nonstick cooking spray.

2. Preheat the Cuisinart Oven Central to 350F with the top and bottom heating elements on.

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 jalapeo, corn kernels and cheese. Stir to combine. Reserve.

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. 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 (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

Yellow Cupcakes with Chocolate Frosting These cupcakes are never a boring

combination. Our chocolate frosting makes enough for two batches, just in case!

Makes 4 cupcakes

nonstick cooking spray (if not using liners) cup cake flour teaspoon baking powder teaspoon fine sea or table salt 1 3 cup granulated sugar 2 ounces unsalted butter, at room

temperature, cut into small cubes cup plain yogurt (whole or reduced or nonfat variety will work) 1 large egg teaspoon pure vanilla extract recipe Rich Chocolate Frosting (see

recipe below)

1. Preheat the Cuisinart Oven Central to 350F with both the top and bottom heating elements on. Line the cupcake pan with liners, or lightly coat with nonstick cooking spray.

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

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.

5. Allow to cool in the pan for about 10 minutes, then remove and let cupcakes fully cool before frosting.

Nutritional information per serving (1 cupcake with 1 tablespoons frosting):

Calories: 427 (46% from fat) carb. 56g pro. 4g fat 23g sat. fat 15g chol. 95mg sod. 252mg

calc. 62mg fiber 1g

Rich Chocolate Frosting

Makes cup (enough for 8 cupcakes)

2 ounces unsalted butter, at room temperature, cut into cubes

cup sifted confectioners sugar teaspoon pure vanilla extract pinch sea or kosher salt 4 ounces semisweet chocolate

(2 3 cup chips), melted, reserved warm

3 tablespoons sour cream or plain yogurt, room temperature

1. Using an electric hand mixer fitted with the beater attachments, mix the butter and sugar in a small mixing bowl until creamy.

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.

3. For best results, use the frosting the same day, before refrigerating. Otherwise, allow frosting to come to room temperature before using.

Nutritional information per serving (1 tablespoons):

Calories: 153 (53% from fat) carb. 17g pro. 1g fat 10g sat. fat 6g chol. 16mg sod. 17mg

calc. 13mg fiber 1g

14

Cranberry Nut Muffins Perfect around the holidays. Have a batch

or two of these ready for your guests for breakfast.

Makes 4 muffins

nonstick cooking spray (if not using liners) 2 3 cup unbleached, all-purpose flour teaspoon sea or kosher salt teaspoon baking powder 1 8 teaspoon baking soda teaspoon ground cinnamon cup packed light brown sugar cup dried cranberries 2 tablespoons chopped pecans or

walnuts 1 large egg, lightly beaten cup whole milk teaspoon pure vanilla extract 3 tablespoons unsalted butter, melted,

cooled to room temperature

1. Preheat the Cuisinart Oven Central to 350F with both the top and bottom heating elements on. Line the cupcake pan with liners, or lightly coat with nonstick cooking spray.

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.

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 :

Calories: 263 (32% from fat) carb. 35g pro. 3g fat 10g sat. fat 5g chol. 63mg sod. 207mg

calc. 38mg fiber 1g

Skewer

Chicken Satay Served with a side of jasmine rice, these

chicken kebabs are irresistible.

Makes 2 servings (2 kebabs each)

1 stalk lemon grass, cut into -inch pieces

1 garlic clove 1 small shallot, cut into 1-inch pieces 1-inch piece fresh ginger, peeled and halved teaspoon fish sauce 2 tablespoons peanut oil 1 tablespoon natural peanut butter,

creamy or chunky 1 tablespoon packed dark brown

sugar 1 teaspoon ground coriander teaspoon sea or kosher salt pound chicken breast, cut into

twenty 1- to 2-inch pieces

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. Once chicken has marinated, preheat the Cuisinart Oven Central, fitted with the baking pan, to 450F. 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.

3. Serve immediately over jasmine rice.

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

15

Steak & Vegetable Kebabs

Tangy meets sweet in these colorful kebabs.

Makes 2 servings

1 small zucchini, cut into 16 pieces, about - to 1-inch pieces

1 small bell pepper, cut into 16 pieces, about 1-inch pieces

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

tablespoon lemon juice tablespoon red wine vinegar teaspoon freshly ground black

pepper teaspoon sea or kosher salt pinch paprika pinch cayenne 2 garlic cloves, crushed 2 tablespoons olive oil

1. Put all ingredients into a large mixing bowl. Toss to fully combine. Cover and refrigerate for a minimum of two to four hours.

2. Once ingredients have marinated, preheat the Cuisinart Oven Central, fitted with the baking pan, to 450F. 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.

Nutritional information per serving :

Calories: 534 (70% from fat) carb. 8g pro. 34g fat 42g sat. fat 14g chol. 117mg sod. 706mg

calc. 50mg fiber 2g

Roast/Steam

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

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!

Makes 2 servings

cup chicken broth, reduced sodium cup soy sauce, reduced sodium 1-inch piece fresh ginger, peeled and thinly sliced pinch dried red pepper flakes 1 teaspoon light brown sugar 2 scallions, sliced, divided 2 red snapper fillets (about 4 to 6 ounces each), skin-on pinch sea or kosher salt pinch freshly ground black pepper nonstick cooking spray to 1 tablespoon chopped fresh cilantro, for garnish

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 400F.

2. While the broth is heating, season the snapper with the salt and pepper. Lightly coat the rack with nonstick cooking spray.

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.

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.

6. Pour reduced sauce into a shallow serving bowl. Place fish on top and garnish with reserved sliced scallion and chopped cilantro.

Nutritional Information per serving:

Calories 156 (9% from fat) carb. 9g pro. 28g fat 2g sat. fat 0g chol. 42mg sod. 1350mg

calc 49mg fiber 1g

16

Open-Face Reuben Cuisinart Oven Central puts up a good fight with our take on this deli favorite.

Makes 2 sandwiches

2 slices rye bread 2 tablespoons Russian dressing cup sauerkraut 4 ounces very thinly sliced corned

beef 3 ounces sliced Swiss cheese (about 4

slices)

1. Preheat the Cuisinart Oven Central, fitted with the baking pan and roasting rack, to 450F.

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. 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 sandwich:

Calories: 456 (56% from fat) carb. 24g pro. 25g fat 28g sat. fat 12g chol. 94mg sod. 1562mg

calc. 410mg fiber 4g

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: cup olive oil teaspoon ground cumin teaspoon ground coriander teaspoon ground cardamom 1 teaspoon sea or kosher salt pinch freshly ground black pepper 2 garlic cloves, crushed

8 to 10 ounces root vegetables, peeled and cut into 2-inch pieces (sweet potato, turnip, parsnip, etc.)

1 tablespoon olive oil teaspoon sea or kosher salt pinch freshly ground black pepper

1. Put the hens and the marinade ingredients ( 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.

2. When ready to cook, preheat the Cuisinart Oven Central, fitted with the baking pan and roasting rack set in the lower position, to 450F. While unit is heating, toss the root vegetables with the olive oil, salt and pepper in a mixing bowl.

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 160F for the light meat and 170F for the dark meat. Let the hens rest for 15 minutes; carve and serve with the roasted vegetables.

Nutritional informat

Manualsnet FAQs

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