Toaster And Oven Cso 300
CSO-300 to the manual 13f41be0-3bd0-4a8d-ab13-0c135015b423
User Manual: Toaster and Oven
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INSTRUCTION AND RECIPE BOOKLET
Recipe
Booklet
Reverse Side
Combo Steam + Convection Oven CSO-300
2
IMPORTANT SAFEGUARDS
When using an electrical appliance, basic safety precautions should always
be followed, including the following:
1. Read all instructions.
2. UNPLUG FROM OUTLET WHEN NOT IN USE, before putting
on or taking off parts and before cleaning. Allow to cool before
cleaning or handling.
3. Do not touch hot surfaces. Use handles or knobs.
4. To protect against electrical shock, do not immerse cord or plug, or
place any part of the oven in water or other liquids. See instructions for
cleaning on page 10.
5. Close supervision is necessary when any appliance is used by or
near children.
6. Do not operate any appliance with a damaged cord or plug or after the
appliance has malfunctioned or has been dropped or damaged in any
way or is not operating properly. Return the oven to the nearest
Cuisinart Repair Center for examination, repair or mechanical or
electrical adjustment.
7. The use of accessory attachments not recommended by Cuisinart may
cause injury.
8. Do not use outdoors.
9. Do not let cord hang over the edge of the table or countertop where it
could be pulled on inadvertently by children or pets. Do not let cord
touch hot surfaces, which could damage it.
10. Do not place oven on or near a hot gas or electric burner or in a heated
oven.
11. Do not use this oven for anything other than its intended purpose.
12. Do not place sealed or airtight containers in the oven.
13. Extreme caution should be exercised when using containers
constructed of materials other than metal, glass or ceramic in the oven.
14. To avoid burns, use extreme caution when removing trays, pans, racks,
or disposing of hot grease.
15. When not in use, always unplug the unit. Do not store any materials
other than manufacturer’s recommended accessories in this oven.
16. Do not place paper, cardboard, plastic or similar products in the oven.
17. Do not cover crumb tray or any part of the oven except the baking pan
with metal foil. This will cause overheating of the oven.
18. Do not block the top of the oven, steam vents, or any other openings
while in use.
19. Oversize foods, metal foil packages and utensils must not be inserted in
the oven, as they may involve a risk of fire or electric shock.
20. A fire may occur if the oven is covered or touching flammable materials
such as curtains, draperies, walls and the like when in operation. Do not
store any items on top of the appliance when in operation. Do not
operate under wall cabinets.
21. Do not clean with metal scouring pads. Pieces can break off the pad
and touch electrical parts, involving a risk of electric shock.
22. Do not attempt to dislodge food when the oven is plugged into an
electrical outlet.
23. CAUTION: To avoid possibility of fire, never leave oven unattended
during use.
24. Do not rest cooking utensils or baking dishes on glass door.
25. Where applicable, always attach plug to appliance and check that the
cooking cycle is stopped before plugging cord into wall outlet. To
disconnect, press the Start/Cancel button to stop the cooking cycle,
then remove plug from wall outlet.
26. Do not operate your appliance in an appliance garage or under a wall
cabinet. When storing in an appliance garage always unplug the unit
from the electrical outlet. Not doing so could create a risk of fire,
especially if the appliance touches the walls of the garage or the door
touches the unit as it closes.
27. Extreme caution must be used when moving an appliance containing
hot oil or other hot liquids.
28. Press the "Start/Cancel" button to begin or stop cooking function
(see page 4 - item 4 for detail).
3
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.
Extension cords may be used if care is exercised in their use.
If an extension cord is used, the marked electrical rating of the extension
cord must be at least as great as the electrical rating of the appliance,
and the longer cord should be arranged so that it will not drape over the
countertop or tabletop where it can be tripped over unintentionally or pulled
on by children.
NOTICE
This appliance has a polarized plug (one blade is wider than the other). As a
safety feature, this plug will fit in a polarized outlet only one way. If the plug
does not fit fully in the outlet, reverse the plug. If it still does not fit, contact
a qualified electrician. Do not attempt to defeat this safety feature.
UNPACKING INSTRUCTIONS
1. Place the box on a large, sturdy, flat surface.
2. Open the box and remove the instruction book and any other literature.
3. Lift the packing materials, oven and accessories out of the box.
4. Remove all other parts packed in pulp mold and remove packing
materials surrounding those parts. Be sure to check all packing materials
for all parts listed in the 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
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.
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.
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
4
PARTS AND FEATURES
1. Blue-Backlit LCD Digital Display
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.
2. Blue-Backlit Program Dial/Button
Lets you choose from 9 cooking functions, set the temperature,
cooking time, and the LCD display clock.
3. Light Button
Illuminates interior to monitor cooking progress for 2 minutes.
Blue LED surrounds the button to indicate the light is ON.
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.
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.
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.
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
A broiling/steaming rack fits into the baking pan for use when
broiling or steaming foods such as fish and vegetables.
10. Crumb Tray
Sits underneath the heating elements to catch crumbs from bread
and toast. For convenience, we recommend removing the crumb
tray when using steam functions.
11. Cord Storage (not shown)
Wraps around rear of unit for a clutter-free countertop.
12. BPA free (not shown)
All materials that come in contact with food are BPA free.
1
2
3
4
5
6
10
97
8
Time determined by shade
selected.
Fixed Temperature
Middle Rack Position
Default Time: 10 minutes
Default Temp: 500˚F
Temperature Range: 300˚F-500˚F
Lower or Upper Broil Positions
Default Time: 20 minutes
Default Temp: 250˚F
Temperature Range: 125˚F-400˚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
Default Time: 30 minutes
Default Temp: 210˚F
Temperature Range: 100˚F-210˚F
Middle Rack Position
Default Time: 30 minutes
Default Temp: 160˚F
Temperature Range: 125˚F-300˚F
Lower or Middle Rack Positions
Default Time: 30 minutes
Default Temp: 350˚F
Temperature Range: 125˚F-450˚F
Lower or Middle Rack Positions
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: 350˚F
Temperature Range: 125˚F-450˚F
Lower or Middle Rack Positions
TOAST
BROIL
SUPER
STEAM
BAKE
STEAM
STEAM
WARM
CONVECTION
BAKE
BROIL
STEAM
BREAD
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.
5
Oven Light Button
Start/Stop Button
LCD Display
lets you view the
9 cooking functions, time,
temperature, toast shade,
active heating elements,
and add water alert.
When oven is plugged in and
not in use, clock will be
displayed.
Program
Button/Dial
Use to select cook
function, change preset
time or temperature, and
choose toast shade.
Getting to Know Your Control Panel
6
Lower Rack Position Lower Broil PositionMiddle Rack Position Upper Broil Position
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.
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.
Additional Control Panel Icons
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.
Toast Shade – Scroll from 1 to 7 for light to dark toast.
Always use crumb tray when toasting.
Active heating elements – Illuminate which heating elements are
on for individual cooking functions.
Preheat – Preheat indicator will disappear once the oven has
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.
7
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.
2. Open the unit using the handle on the door, pulling it
downward until it rests comfortably in place.
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.
4. IMPORTANT WHEN COOKING WITH STEAM
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.
5. Place food in oven and close door.
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.
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.
9. Use the program dial to select the desired temperature.
Refer to the Cooking Functions chart on page 5 for
temperature ranges.
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.
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.
13. Press the START/CANCEL button to begin cooking cycle.
NOTE: A beep will sound and the START/CANCEL button
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.
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.
2.
All toasting is done with the oven rack in the middle rack position. Refer
to the Oven Rack Position Guide on page 5.
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. Scroll until the TOAST function appears on screen, then
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.
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.
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.
1
2
4
9
13
1
8
To change functions, time or temperature during cooking:
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.
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.
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.
TIPS AND HINTS
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.
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.
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/
9
baking times. If using a recipe meant for a traditional oven begin checking
for doneness at least 10 minutes before recommended time.
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.
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.
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.
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.
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.
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
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.
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 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.
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.
Broil Steam is great for steam roasting foods like seafood, fish, chicken
parts and vegetables.
Super Steam
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.
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.
10
Bread
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.
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).
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.
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!
Warm
Use this setting to keep dishes warm that have already been cooked to
completion.
Steam Cooking Chart
Steam function, 210˚F, middle rack position*, food on broiling/steaming rack and baking pan.
CLEANING AND MAINTENANCE
Always allow the oven to cool completely before cleaning.
1. Always unplug the oven from the electrical outlet.
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.
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.
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.
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.
6. Rinse water reservoir in hot, sudsy water. Dry well.
7. Never wrap the cord around the outside of the oven. Use the cord storage
tabs on the back of the oven.
8. Any other servicing should be performed by an authorized service
representative.
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.
Food Amount Preparation Cooking Time
Artichokes 4 large trimmed 105–120 minutes
Asparagus 1 pound trimmed 10–12 minutes
Broccoli 2 cups 1½-inch orets 20 minutes
Cauliower 2 cups 1½-inch orets 20–25 minutes
Corn 2 ears husked 20 minutes
Green beans 2 cups trimmed 15 minutes
Snow peas 2 cups trimmed 10 minutes
Potatoes, new 1 pound whole 40–45 minutes
Shrimp ½ pound peeled and
deveined
12–15 minutes
Fin sh (salmon,
swordsh, etc.)
1 pound cut into portion
sizes
18–20 minutes
*For artichokes, use the lowest rack position.
11
Decalcification
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.
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.
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.
WARRANTY
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).
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.
Trademarks or service marks of third parties used herein are
the trademarks or service marks of their respective owners.
©2013 Cuisinart
150 Milford Road
East Windsor, NJ 08520
Printed in China
12CE131801
U IB-11816A
CALIFORNIA RESIDENTS ONLY
California law provides that for In-Warranty Service, California residents
have the option of returning a nonconforming product (A) to the store
where it was purchased or (B) to another retail store that sells Cuisinart
products of the same type. The retail store shall then, 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.
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
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Recipe Booklet
Instruction
Booklet
Reverse Side
CSO-300
Combo Steam + Convection Oven
2
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
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
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.
3
RECIPES
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.
Active Time: 20 minutes Total Time: Overnight plus 3 hours
Makes 8 servings
nonstick cooking spray
4 large eggs
1 cup whole milk
1 cup heavy cream
1 teaspoon pure vanilla extract
1⁄3
cup pure maple syrup
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
¼ teaspoon kosher salt
1 loaf challah bread (1 pound)
2 tablespoons packed light brown sugar
2 tablespoons unsalted butter, cut into ½-inch pieces
1. Lightly coat a 9-inch square pan with nonstick cooking spray; reserve.
2. Put the eggs, milk, cream, vanilla, syrup, spices and salt into a medium
bowl. Whisk to completely combine.
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.
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.
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.
7. Remove and serve immediately.
Nutritional information per serving:
$BMPSJFTGSPNGBUtDBSCHtQSPH
tGBUHtTBUGBUHtDIPMNHtTPENH
tDBMDNHtGJCFSH
Lemon Tea Loaf
This moist, quick bread has bright flavor from a double dose of lemon, using
not only the fruit’s juice but zest as well.
Active Time: 25 minutes Total Time: 1 hour 45 minutes
Makes 1 loaf (sixteen ½-inch slices)
butter and flour for preparing pan
3 cups unbleached, all-purpose flour
1½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
2⁄3
cup unsalted butter, melted, to room temperature
2 cups granulated sugar
3 large lemons, zested and juiced, juice divided
4 large eggs, room temperature
1 teaspoon pure vanilla extract
½ cup whole milk, room temperature
¾ cup confectioners’ sugar, sifted
4
1. Butter and flour a 9-inch loaf pan.
2. Into a medium bowl sift together flour, baking powder, baking soda and salt.
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.
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.
Nutritional information per serving slice:
$BMPSJFTGSPNGBUtDBSCHtQSPH
tGBUHtTBUGBUHtDIPMNHtTPENH
tDBMDNHtGJCFSH
Caramelized Onion and Two-Tomato Tart
A tasty and colorful dish to serve as a first course or light lunch.
Active Time: 45 minutes Total Time: 2 hours
Makes one 9-inch square tart 9 servings
1 medium onion peeled, halved and sliced
2 garlic cloves, peeled and smashed
2 thyme sprigs, leaves only
2 teaspoons olive oil
1 teaspoon kosher salt, divided
½ cup mixed red and yellow grape tomatoes, halved
1 sheet prepared puff pastry, defrosted
egg wash (1 large egg and 1 tablespoon water whisked together)
¼ cup plus 1 tablespoon shredded Comté cheese, divided
3 tablespoons fresh ricotta, strained of any excess water
2 large basil leaves
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.
5
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.
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.
6. Once tart is finished tear the basil leaves and scatter on top of the tart
before serving.
Nutritional information per serving:
$BMPSJFTGSPNGBUtDBSCHtQSPH
tGBUHtTBUGBUHtDIPMNHtTPENH
tDBMDNHtGJCFSH
Oysters Rockefeller
This classic holiday hors d'oeuvre is sure to impress.
Active Time: 30 minutes Total Time: 45 minutes
Makes 8 servings
3 tablespoons unsalted butter, divided
1⁄3
cup panko breadcrumbs
¼ teaspoon kosher salt
1 large shallot, peeled and finely chopped
1 large garlic clove, peeled and finely chopped
1 cup packed spinach, finely chopped
1 tablespoon Pernod
8 large oysters, shucked, on the half-shell
¼ cup fresh parsley, finely chopped
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:
$BMPSJFTGSPNGBUtDBSCHtQSPH
tGBUHtTBUGBUHtDIPMNHtTPENH
tDBMDNHtGJCFSH
6
Spanish Style Mussels with Chorizo
Sherry and spicy chorizo give these mussels a bit of Spanish flair.
Active Time: 15 minutes Total Time: 55 minutes
Makes 4 servings
6 ounces smoked chorizo (2 links), sliced into ¼-inch rounds
1 onion, peeled and thinly sliced
2 garlic cloves, peeled and crushed
2 teaspoons olive oil
¼ cup sherry
1 pound mussels, scrubbed and de-bearded
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.
3. Serve immediately.
Nutritional information per serving:
$BMPSJFTGSPNGBUtDBSCHtQSPH
tGBUHtTBUGBUHtDIPMNHtTPENH
tDBMDNHtGJCFSH
Chermoula Shrimp
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: 20 minutes Total Time: 30 minutes
Makes about 4 servings
Chermoula:
¾ cup fresh cilantro, stems discarded
½ cup fresh parsley, stems discarded
2 garlic cloves, peeled
½ teaspoon grated lemon zest
½ teaspoon kosher salt
½ teaspoon paprika
¼ teaspoon ground cumin
¼ teaspoon freshly ground black pepper
pinch cayenne
2 tablespoons fresh lemon juice
2 to 4 tablespoons extra virgin olive oil
Shrimp:
1 pound large shrimp, peeled and deveined
1 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,
7
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.
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.
3. Transfer the shrimp to a platter and drizzle the chermoula over the top.
Note: If using wooden skewers, soak them in water for at least half hour
prior to using.
Nutritional information per serving:
$BMPSJFTGSPNGBUtDBSCHtQSPH
tGBUHtTBUGBUHtDIPMNHtTPENH
tDBMDNHtGJCFSH
Whole Roasted Branzino
+VTUBEEUIF3PBTUFE1FQQFS1JMBGQBHFBOE
you have an easy yet elegant meal.
Active Time: 30 minutes Total Time: 2 hours
Makes 2 servings
2 small shallots, about 2 to 3 ounces total, peeled and sliced
2 garlic cloves, peeled and crushed
1 small fennel bulb (about 12 ounces), sliced lengthwise
1 medium orange, sliced
1 small lemon, sliced
2 sprigs fresh oregano
2 sprigs fresh thyme
½ teaspoon kosher salt, divided
¼ teaspoon crushed red pepper
2 teaspoons olive oil, divided
1 whole branzino, cleaned
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.
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.
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.
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.
5. Remove the tray when finished, and portion fish into 2 fillets; serve on top of
the vegetable filling.
Nutritional information per serving:
$BMPSJFTGSPNGBUtDBSCHtQSPH
tGBUHtTBUGBUHtDIPMNHtTPENH
tDBMDNHtGJCFSH
8
Red Chile Pork
The perfect taco filling. Tender and absolutely delicious!
Active Time: 30 minutes Total Time: 3 hours
Makes about 12 servings
3 pounds boneless pork shoulder or pork butt
1 tablespoon kosher salt
1 tablespoon chili powder
½ teaspoon dried oregano
1 bay leaf
1 cinnamon stick
½ teaspoon ground cumin
¼ teaspoon cayenne
4 garlic cloves, peeled and crushed
1. Cut the shoulder into large chunks; and place in a large mixing bowl.
2. Put the remaining ingredients together and then rub over the meat. Cover and
let rest in the refrigerator overnight to marinate.
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.
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.
Nutritional information per serving (based on 4-pound pork shoulder):
$BMPSJFTGSPNGBUtDBSCHtQSPHtGBUHtTBUGBUHtDIPMNH
tTPENHtDBMDNHtGJCFSH
Red Chile Sauce
Perfect sauce for topping tamales or tacos. Be sure to have your roasted
tomatoes ready before starting the recipe.
Active Time: 20 minutes Total Time: 1 hour 20 minutes
Makes about 2 cups
1 tablespoon olive oil
1 medium onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
¼ cup red chile powder (preferably New Mexican style)
½ teaspoon kosher salt, plus more as needed
1 recipe roasted tomatoes (page 16)
1 cup chicken broth, low sodium
2 tablespoons honey
1 bay leaf
1. Put oil into a medium sauté pan set over medium-low heat. Once hot, add
the onion and garlic. Sauté until soft, and then add the chile powder and
salt; cook, stirring occasionally, for about 5 minutes to allow flavors to meld.
Add the tomatoes and stir with a wooden spoon to break them down and
fully combine all ingredients.
2. Once cooked down a bit, add the broth, honey and bay leaf. Raise the
temperature to medium high and bring to a boil. Reduce to a simmer and
cook, maintaining the simmer, for 1 hour.
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$BMPSJFTGSPNGBUtDBSCHtQSPH
tGBUHtTBUGBUHtDIPMNHtTPENH
tDBMDNHtGJCFSH
9
Beef Tenderloin Roast with Garlic and Herbs
Marinating overnight intensifies the flavor of this simple roast.
Active Time: 10 minutes Total Time: Overnight plus 1 hour 15 minutes
Makes 6 servings
1½ to 2 pounds trimmed beef tenderloin roast
4 garlic cloves
2 sprigs fresh thyme
1 sprig fresh oregano
¼ teaspoon freshly ground black pepper
½ teaspoon kosher salt
1 tablespoon unsalted butter, melted
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.
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.
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.
4. Allow meat to rest for 10 minutes before slicing and serving.
Nutritional information per serving:
$BMPSJFTGSPNGBUtDBSCHtQSPH
tGBUHtTBUGBUHtDIPMNHtTPENH
tDBMDNHtGJCFSH
Vinegar Chicken with Peppers
Balsamic vinegar gives the chicken a glazed finish from the oven.
Active Time: 25 minutes Total Time: 2 hours 25 minutes
Makes 4 servings
½ medium red bell pepper, sliced
½ medium orange bell pepper, sliced
½ medium yellow bell pepper, sliced
½ onion, peeled and sliced
2 garlic cloves, peeled and smashed
1 tablespoon fresh rosemary leaves
1 tablespoon olive oil
2 tablespoons balsamic vinegar
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
4 chicken thighs, bone-in, skin on
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.
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.
3. Remove from the oven and serve.
Nutritional information per serving:
$BMPSJFTGSPNGBUtDBSCHtQSPH
tGBUHtTBUGBUHtDIPMNHtTPENH
tDBMDNHtGJCFSH
10
Salmon with Lemon-Herb Butter
A quick and simple dish. Any leftovers can be served
over a salad the next day.
Active Time: 20 minutes Total Time: 1 hour 20 minutes
Makes 4 servings
1 small scallion, cut into 1-inch pieces
1 tablespoon fresh dill
1 tablespoon fresh parsley
4 tablespoons unsalted butter
1 teaspoon grated lemon zest
¼ teaspoon plus pinch kosher salt
¼ teaspoon freshly ground black pepper
1 pound salmon fillet
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.
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.
3. Chill the prepared salmon in refrigerator for at least 30 minutes.
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.
5. Once brown, remove salmon let rest for a minute before serving.
*Salmon fillets vary in size so it may be necessary to adjust the cooking
time, depending on thickness.
Nutritional information per serving:
$BMPSJFTGSPNGBUtDBSCHtQSPH
tGBUHtTBUGBUHtDIPMNHtTPENH
tDBMDNHtGJCFSH
Perfect Roast Chicken
The Combo Steam + Convection Oven creates the foolproof chicken –
crispy and moist, no oil necessary!
Active Time: 10 minutes Total Time: Overnight plus 70 minutes
Makes 4 servings
1 whole chicken (4 pounds)
½ teaspoon freshly ground black pepper
3 garlic cloves, crushed
3 sprigs fresh thyme
3 sprigs fresh rosemary
2 sprigs fresh oregano
1½ teaspoons kosher salt
1 medium lemon, halved
1. Season the chicken with the pepper and toss with the garlic and fresh
herbs. Marinate in the refrigerator overnight.
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).
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.
4. Allow to rest for 10 minutes before carving or serving.
11
Nutritional information per serving:
$BMPSJFTGSPNGBUtDBSCHtQSPH
tGBUHtTBUGBUHtDIPMNHtTPENHtDBMDNHtGJCFSH
Indoor Clambake
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
2 shallots, peeled and sliced
4 garlic cloves, peeled and crushed
4 sprigs thyme
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ small fennel bulb, sliced
6 small red potatoes
2 ears corn, husked and cut into 2-inch pieces
¾ pound littleneck clams (about 6), scrubbed
½ pound mussels (about 8), scrubbed and de-bearded
2 lobster tails
¼ cup white wine or beer
½ tablespoon finely chopped tarragon
½ tablespoon finely chopped parsley
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. 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
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.
Nutritional information per serving:
$BMPSJFTGSPNGBUtDBSCHtQSPH
tGBUHtTBUGBUHtDIPMNHtTPENH
tDBMDNHtGJCFSH
Green Chile Tamales
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
Makes about 24 tamales
Green Chile Filling:
1½ pounds poblano peppers (about 8), stems trimmed
2 tablespoons vegetable oil
1 medium onion, peeled and finely chopped
1 jalapeño pepper, seeded and finely chopped
4 garlic cloves, peeled and finely chopped
2 tablespoons plus 1 teaspoon unbleached, all-purpose flour
2 cups water or low-sodium chicken broth
2 pounds whole chicken legs (about 4 legs), roasted, meat removed,
shredded*
2 cans (4.5 ounces each) diced green chiles
½ teaspoon kosher salt
24 corn husks
12
Masa Dough:
5 cups masa harina
1 tablespoon plus 1 teaspoon baking powder
2½ teaspoons kosher salt
3¾ cups water
1¼ 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.
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.
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
2⁄3
of the husk toward the wider end.
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.
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.
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.
Nutritional information per tamale:
$BMPSJFTGSPNGBUtDBSCHtQSPH
tGBUHtTBUGBUHtDIPMNHtTPENH
tDBMDNHtGJCFSH
13
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
Makes: 4 entrée or 6 appetizer servings
1 cup hoisin sauce
½ cup soy sauce, low-sodium
1 tablespoon yuzu juice* or fresh lime juice
1 tablespoon mirin
1 tablespoon fish sauce
1 one- to two-inch piece of ginger, peeled and halved
2 garlic cloves, peeled
½ cup packed light brown sugar
¼ cup grapeseed oil
1 rack bone-in pork ribs (about 3 pounds), cut into
individual ribs
1. Put all ingredients except ribs in the jar of a blender in the order listed.
Blend on high until completely homogenous.
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. 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.
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.
Nutritional information per rib:
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Steamed Pork Buns
These delicate breads are a classic dim sum component and have quickly
become a favorite in our test kitchen.
Active Time: 1 hour 25 minutes Total Time: 3 hours 25 minutes
Makes 16 buns
1 recipe Asian-Style Pork Ribs, cooled
1 teaspoon active dry yeast
¼ cup granulated sugar, divided
1
1⁄3
cups warm water (105–110°F), divided
3 cups unbleached, all-purpose flour, plus more as needed
¼ teaspoon baking soda
1 tablespoon canola oil
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
1⁄3
cup of the warm water.
Let stand 5 minutes until foamy.
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.
14
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.
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.
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.
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.
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.
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.
11. Serve immediately.
Nutritional information per bun:
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tGBUHtTBUGBUHtDIPMNHtTPENH
tDBMDNHtGJCFSH
Two-Beet Salad with Champagne Vinaigrette
This salad presents beautifully and can quickly
turn any meal into a special occasion.
Active Time: 15 minutes Total Time: 1 hour 5 minutes
Makes 6 servings
2 red beets (about 8 ounces), peeled and cut into wedges
2 yellow beets (about 8 ounces), peeled and cut into wedges
1 tablespoon olive oil
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ cup Champagne Vinaigrette (recipe follows)
3 cups mixed greens
1½ ounces soft goat cheese, crumbled
½ cup chopped hazelnuts, toasted
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.
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.
Note: Do not dress greens until ready to serve or they will become soggy.
Nutritional information per serving:
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tGBUHtTBUGBUHtDIPMNHtTPENH
tDBMDNHtGJCFSH
15
Champagne Vinaigrette
This delicious vinaigrette will become a favorite after the first taste.
Active Time: 10 minutes
Makes 1 cup
1 garlic clove, peeled
1 small shallot, peeled and cut into ½-inch pieces
1 teaspoon Dijon-style mustard
¼ teaspoon kosher salt
2½ tablespoons champagne vinegar
¾ cup extra virgin olive oil
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. 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.
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Brussels Sprouts with Pancetta
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 Total Time: 30 minutes
Makes 4 servings
1 pound Brussels sprouts, trimmed and halved
1 shallot, peeled and thinly sliced
1 ounce pancetta, diced
1 tablespoon olive oil
1⁄8
teaspoon kosher salt
1⁄8
teaspoon freshly ground black pepper
2 teaspoons red wine vinegar
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. 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.
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:
$BMPSJFTGSPNGBUtDBSCHtQSPH
tGBUHtTBUGBUHtDIPMNHtTPENH
tDBMDNHtGJCFSH
16
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.
Archive time: 20 minutes Total time: 1 hour 40 minutes
Makes about 8 cups
1 medium red bell pepper (about 7 to 8 ounces)
1 medium yellow bell pepper (about 7 to 8 ounces)
2¼ teaspoons extra virgin olive oil, divided
½ medium onion, peeled and chopped
2 garlic cloves, peeled and crushed
1½ cups long grain white rice
½ cup wehani* or brown basmati rice
2½ cups chicken broth low sodium
2 sprigs fresh thyme
1¼ teaspoons kosher salt
¼ teaspoon freshly ground black pepper
¼ cup fresh parsley, chopped
2 scallions, trimmed and chopped
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.
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.
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
rack in the lower rack position. Set the oven to Super Steam at 300°F for 35
minutes.
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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*Wehani rice is a type of aromatic brown rice that can be found in
speciality food stores.
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
Makes about 6 servings
2 teaspoons olive oil
6 plum tomatoes, cored and halved lengthwise
pinch kosher salt
pinch freshly ground black pepper
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. Remove tomatoes from oven and let cool slightly. Remove skins before
using.
Nutritional information per serving:
$BMPSJFTGSPNGBUtDBSCHtQSPH
tGBUHtTBUGBUHtDIPMNHtTPENH
tDBMDNHtGJCFSH
17
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
Makes 1 loaf (about 8 servings)
1¼ teaspoons active dry yeast
1 teaspoon plus 2 tablespoons granulated sugar, divided
2 tablespoons warm whole milk (105–110°F)
1
1⁄3
cups bread flour
2 large eggs, lightly beaten
½ teaspoon kosher salt
6 tablespoons unsalted butter, cold and cubed (store in refrigerator
until ready to use)
egg wash (1 large egg and 1 tablespoon water whisked together)
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
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.
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.
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.
6. Remove bread from the pan and allow to fully cool on a rack before serving.
Nutritional information per serving:
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tGBUHtTBUGBUHtDIPMNHtTPENH
tDBMDNHtGJCFSH
18
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
Makes 12 pretzels
1 cup warm water (105–110°F)
1 tablespoon packed light brown sugar
2¼ teaspoons active dry yeast
3¼ cups bread flour
2 teaspoons kosher salt
baking soda wash (
1⁄3
cup warm water and 1 teaspoon baking soda
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.
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.
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.
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.
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.
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.
Nutritional information per pretzel:
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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
1⁄3
cup whole milk
6 tablespoons unsalted butter
3 tablespoons granulated sugar
1¾ teaspoons active dry yeast
3 tablespoons warm water (105–110°F)
1 egg, lightly beaten
3 cups bread flour
¾ teaspoon kosher salt
egg wash (1 large egg and 1 tablespoon water whisked together)
19
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.
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.
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.
5. Remove rolls from the pan and cool slightly before serving.
Nutritional information per roll:
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tGBUHtTBUGBUHtDIPMNHtTPENH
tDBMDNHtGJCFSH
Rustic Italian Bread
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.
Makes 1 round loaf (about 16 servings)
1¾ teaspoons active dry yeast
¾ teaspoon granulated sugar
1 cup warm water (105–110˚F)
3 cups bread flour
1⁄3
cup wheat bran
1½ teaspoons kosher salt
1½ 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. Punch down the dough, reshape into a ball and cover the bowl again with a
clean piece of plastic wrap. Let rise 1 hour.
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.
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.
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.
Nutritional information per serving:
$BMPSJFTGSPNGBUtDBSCHtQSPH
tGBUHtTBUGBUHtDIPMNHtTPENH
tDBMDNHtGJCFSH
20
French Bread
Multiple rises and an overnight stay in the refrigerator
is what give this bread its complex flavor.
Active Time: 25 minutes Total Time: Overnight plus 4 hours 15 minutes
Makes 2 small baguettes (about 16 servings)
1¼ teaspoons active dry yeast
pinch granulated sugar
1 cup warm water (105–110˚F), divided
3 cups unbleached, all-purpose flour
1 teaspoon kosher salt
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.
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.
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.
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.
6. The next day, remove the dough from the refrigerator and bring to room
temperature. Line the baking tray with a piece of parchment.
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
tray in the steam oven with the rack in the lower rack position.
Set to Steam at 100˚F for 25 minutes to proof.
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.
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.
Nutritional information per serving:
$BMPSJFTGSPNGBUtDBSCHtQSPH
tGBUHtTBUGBUHtDIPMNHtTPENH
tDBMDNHtGJCFSH
Molasses Whole Wheat Rolls with Raisins and Pecans
These slightly sweet rolls are the perfect addition to your family’s bread basket.
Active Time: 40 minutes Total Time: 2 hours 25 minutes
Makes 12 rolls
½ cup whole milk
½ cup water
1½ tablespoons unsalted butter
2 tablespoons molasses
2¼ teaspoons active dry yeast
2 cups whole wheat flour
1¾ cups bread flour
1 teaspoon kosher salt
½ cup golden raisins
½ cup pecans, chopped
egg wash (1 large egg and 1 tablespoon water, whisked together)
21
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.
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.
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.
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.
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.
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.
Nutritional information per roll:
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tGBUHtTBUGBUHtDIPMNHtTPENH
tDBMDNHtGJCFSH
Chocolate Chip Bread Pudding
A great make-ahead dessert from fridge to table in less than an hour.
Active Time: 20 minutes Total Time: 4 hours 10 minutes
Makes 6 to 8 servings
1 loaf (1 pound) challah bread, cut into 1-inch cubes (about 10 cups)
½ cup chocolate chips
3 large eggs, lightly beaten
1⁄3
cup granulated sugar
½ teaspoon table salt
1 cup whole milk
1 cup heavy cream
2 teaspoons pure vanilla extract
nonstick cooking spray (or softened butter)
1. Put the bread cubes and chocolate in a large bowl. Toss to combine;
reserve.
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.
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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22
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 teaspoons active dry yeast
1 teaspoon plus 1 tablespoon granulated sugar, divided
2 tablespoons warm whole milk (105–110°F)
1½ cups bread flour, plus more for mixing (up to ½ cup)
¼ teaspoon kosher salt
¼ teaspoon ground cinnamon
pinch ground nutmeg
2 large eggs, lightly beaten
¼ cup buttermilk
1 teaspoon pure vanilla extract
4 tablespoons unsalted butter, room temperature and cubed
melted butter for finishing (approximately 4 tablespoons)
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.
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.
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.
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23
Chocolate Pots de Crème
A grown-up chocolate pudding.
Active Time: 30 minutes Total Time: 3 hours 30 minutes
Makes 4 servings
½ cup heavy cream
½ cup whole milk
½ teaspoon pure vanilla extract
3 ounces semisweet chocolate (about ½ cup chocolate chips)
¼ teaspoon espresso powder (optional)
3 large egg yolks
¼ cup granulated sugar
½ 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.
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).
6. Once cool, wrap each custard cup with plastic and refrigerate overnight.
Custards are best served chilled.
Nutritional information per serving:
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24
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
1⁄3
cup honey (depending on sweetness of peaches)
¼ teaspoon kosher salt
1½ teaspoons fresh lemon juice
Honey Cream:
½ cup heavy cream
1 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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