Related Manuals for Cuisinart CPZ-120
Summary of Contents for Cuisinart CPZ-120
- Page 1 Instruction Booklet & Recipes CPZ-120 Indoor Pizza Oven For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
-
Page 2: Important Safeguards
25. This appliance is not intended to be operated by means of an external timer 7. The use of accessory attachments not recommended by Cuisinart may cause or separate remote-control system. personal injury or damage to the unit or accessories. -
Page 3: Table Of Contents
SAVE THESE INSTRUCTIONS CONTENTS Important Safeguards..........2 SPECIAL CORD SET INSTRUCTIONS Features and Benefits . -
Page 4: Features And Benefits
FEATURES AND BENEFITS 7. Internal Crumb Tray (not shown) This tray sits on the bottom of the oven and can be removed when the oven 1. Control Panel is fully cool by gently tilting upwards and pulling out. Easily adjustable temperature control, digital timer, and interior light selector. 8. -
Page 5: A Short Power-Supply Cord Is Provided To Reduce The Risks Resulting From Becoming Before First Use
Follow these steps for cooking operation: Factors like leaving the oven door open, opening the door too often, or insufficiently 1. Place the appliance on a stable, flat, heat-resistant surface. Plug the Cuisinart ® heating the pizza stone can lead to heat loss. -
Page 6: Making The Perfect Pizza
Deep dish, 550°F, 15 minutes Gluten free, 500°F, 10 to 15 minutes Deep dish pizza, considered a Chicago specialty, is traditionally prepared in a tall pan Gluten-free crusts require special attention. Since the doughs are typically stickier, and has a thick crust filled with an ample amount of sauce, cheese, and other traditional they are best cooked in the baking pan as opposed to directly on the pizza stone. -
Page 7: Pizza Tips From Start To Finish
Although not essential, we recommend turning your pizza 180° about halfway through 5. Once stretched to desired size, lightly flour the pizza peel. baking time for the most even end results. 6. Place dough onto cool peel. Be sure the size of the dough is not larger than the peel. Trim any dough that hangs over the peel. -
Page 8: Notice: This Appliance Has A Polarized Plug (One Blade Is Wider Than The Other). As A Pizza Dough Making Tips
PIZZA DOUGH MAKING TIPS To prepare a thin and crispy pizza 1. Follow steps 1 to 3 in preparing pizza that bakes directly on the stone (page 7). Yeasted pizza dough can be prepared a number of different ways. Regardless of the method you choose, follow the specific recipe for proofing instructions once the dough 2. - Page 9 Food processor Also, because the pizza takes little time to cook, certain toppings may not finish if they are not precooked. The food processor is the tool to use to make dough quickly and easily. Since the dough is kneading at a higher speed, and therefore warming the dough up more than if If topping with fresh herbs, keep them fresh by adding to pizza after baking.
-
Page 10: Safety Feature, This Plug Will Fit In A Polarized Outlet Only One Way. If The Plug Does Not Fit Troubleshooting
TROUBLESHOOTING SUBJECT QUESTION ANSWER/SOLUTION Make sure your unit is plugged into a functional outlet. Why won’t my unit turn Power Call Consumer Service at 1-800-726-0190. When shaping dough, be sure to have extra flour on hand. Lightly dust hands and work surface when shaping. Lightly dust peel. -
Page 11: Warranty
(A) to the store state. where it was purchased or (B) to another retail store that sells Cuisinart products of the same type. The retail store shall then, according to its Important: If the nonconforming product is to be serviced by someone preference, either repair the product, refer the consumer to an other than Cuisinart’s Authorized Service Center, please remind the... -
Page 12: Recipes
Recipes Mexican Street Corn Pizza .................25 Naan Pizza with Spicy Lamb, Feta, and Herbs ..........26 Neapolitan-Style Pizza Dough ................13 Potato, Sausage, and Rosemary Pizza ............26 New York-Style Pizza Dough ................13 Short Rib, Caramelized Onion, and Smoked Gouda Pizza ......27 Thin and Crispy Pizza Dough ................14 Cauliflower Pizza with Brussels Sprouts, Bacon, and Shaved Parmesan ..................28... -
Page 13: Neapolitan-Style Pizza Dough
gets foamy, it is ready to use. All other dry ingredients can be Neapolitan-Style Pizza Dough mixed as written above. The original in pizza – simple ingredients and patience Nutritional information per serving (based on 16 servings): add up to a delicious pizza base. Calories 129 (0% from fat) •... -
Page 14: Thin And Crispy Pizza Dough
enough room for each piece to expand without touching. Cover 3. With the machine running, pour the liquid through the feed tightly and refrigerate for at least 24 hours and up to 3 days. tube, only as fast as the flour will absorb it. Once the mixture forms a ball, process the dough to knead for an additional 6. -
Page 15: Deep-Dish Pizza Dough
Deep-Dish Pizza Dough Focaccia or Sicilian Pizza Dough This dough is ideal for Detroit-style or other deep-dish pizzas. In addition to making a delicious focaccia, this dough is a great base for Sicilian or Grandma-style pizzas. Makes dough for 1 deep-dish pizza Makes 1 pan focaccia or Sicilian-style pizza cups bread flour 2½... -
Page 16: Gluten-Free Pizza Dough
To bake: Gluten-Free Pizza Dough When ready to use, preheat pizza oven to 500°F. Dust work Simple gluten-free dough acts as the perfect blank canvas surface with rice flour and roll dough into an 8- to 9-inch circle for pizza lovers avoiding gluten. Roll it thick for a softer crust or square, ¼... -
Page 17: Parmesan Cauliflower Crust
6. Bake until golden-brown and slightly firm, about 18 minutes. Parmesan Cauliflower Crust Cool slightly. This cauliflower crust is a perfect alternative This crust can now be used as a traditional pizza crust. Top for gluten-free pizza fans. with your favorite pizza toppings and return to the oven to finish cooking. -
Page 18: Simple Pizza Sauce
4. Transfer the dough to a lightly floured surface and punch Simple Pizza Sauce down. Divide the dough into 2 equal pieces. Roll each piece into a ball and place on the parchment-lined baking sheet. This no-cook sauce comes together in seconds Cover with plastic wrap and let rise until doubled in size, with a food processor. -
Page 19: Spring Pea Pesto
Insert the chopping blade in the work bowl of a food processor. and process until finely chopped. Add the cheese and pulse 4 With the machine running, drop the Parmesan and garlic to 5 times to roughly chop, and then process until finely grated. through the feed tube to finely chop. -
Page 20: Margherita Pizza
Insert the chopping blade in the work bowl of a food processor. 3. Transfer the dough to the pizza peel generously dusted Add the cheese, nuts, and garlic, and process on High until with flour. roughly chopped, about 10 seconds. 4. -
Page 21: Pistachio-Arugula Pesto, Prosciutto, And Burrata Pizza
¼ cup shredded fontina Pistachio-Arugula Pesto, Prosciutto, tablespoon grated Parmesan, for garnish and Burrata Pizza teaspoon fresh oregano, for garnish Slightly upscale but incredibly simple. Bring the pizzeria home Preheat the pizza oven with the pizza stone on the rack to 700°F. with this flavorful pie. 2. Heat the oil in a medium skillet over medium-high heat. Add Makes one pizza the tomatoes and cook, shimmying them around the pan, until they blister and the skins begin to burst. -
Page 22: White Pizza With Sausage, Broccoli Rabe, And Cherry Peppers
When the timer sounds, check the pizza. If baked to desired 3. Transfer the dough to the pizza peel generously dusted with flour. doneness, use the peel to remove the pizza from the oven, or bake for about 1 more minute. Slide the pizza onto a cutting 4. -
Page 23: Spring Pea Pesto Pizza
Preheat the pizza oven with the pizza stone on the rack to Extra-virgin olive oil, for drizzling 700°F. Preheat the pizza oven with the pizza stone on the rack to 700°F. 2. Stretch the pizza dough to a 10- to 12-inch round. 2. Stretch the pizza dough out to a 10- to 12-inch round. 3. -
Page 24: Spicy Hawaiian Pizza
When the timer sounds, check the pizza. If baked to desired Spicy Hawaiian Pizza doneness, use the peel to remove the pizza from the oven, or bake for 1 to 2 more minutes. Slide the pizza onto a cutting The sweet and salty combination of pineapple and chorizo makes board. -
Page 25: Mexican Street Corn Pizza
5. Sprinkle the Parmesan over the dough, followed with the ½ teaspoon chile powder clam mixture. tablespoons fresh cilantro leaves Flaky sea salt, for garnish 6. Gently shimmy the pizza on the peel to ensure it isn’t sticking. Freshly ground black pepper, for garnish If the dough is sticking, gently lift the dough and spread additional flour underneath. -
Page 26: Naan Pizza With Spicy Lamb, Feta, And Herbs
6. Spread the cooked lamb over the dough, leaving a 1-inch Naan Pizza with Spicy Lamb, border. Scatter the onion over the lamb. Feta, and Herbs Gently shimmy the pizza on the peel to ensure it isn’t sticking. If the dough is sticking, gently lift the dough and spread We recommend making this pizza using our Naan Pizza Crust, additional flour underneath. -
Page 27: Short Rib, Caramelized Onion, And Smoked Gouda Pizza
Flaky sea salt, for garnish Short Rib, Caramelized Onion, Freshly ground black pepper, for garnish and Smoked Gouda Pizza Preheat the pizza oven with the pizza stone on the rack Braised short ribs are the star of this delectable pizza. to 700°F. Makes one pizza 2. Stretch the pizza dough to a 10- to 12-inch round. teaspoons vegetable oil, divided 3. -
Page 28: Cauliflower Pizza With Brussels Sprouts, Bacon, And Shaved Parmesan
to 25 minutes, until the onions are browned and caramelized. Cauliflower Pizza with Brussels Sprouts, Remove the pan from the heat and set aside. Bacon, and Shaved Parmesan 3. Preheat the pizza oven with the pizza stone on the rack Salty bacon, sweet and tangy balsamic Brussels sprouts, to 700°F. -
Page 29: Rosemary Focaccia
6. Garnish with the Parmesan, chives, flaky sea salt, and black bottom of the pan. This process can take up to 3 rounds (60 pepper before slicing and serving. minutes total). Nutritional information per serving (based on 8 servings): 6. Brush the dough with the remaining 2 tablespoons olive oil, and Calories 186 (62% from fat) •... -
Page 30: Detroit Classic Pepperoni Pie
8. Once the oven is preheated, uncover the pan, top with the Detroit Classic Pepperoni Pie remaining sauce, either in traditional Detroit-style stripes or spread evenly over the dough. Set the timer for 14 minutes. Thick-crust Detroit-style pizza is notable for its use of cubed Slide the pan into the oven. -
Page 31: Broccoli Calzones
(do not force it—it will eventually spread). Filled with broccoli and cheese, these calzones are a great family- 4. Cover the pan and allow to rest for 20 minutes. After resting, friendly dinner, quickly baked in the Cuisinart Indoor Pizza Oven. ®... -
Page 32: Chicken Parmesan Calzones
with an even amount of the broccoli-garlic mixture. Brush the Divide the dough into 4 equal pieces, and shape into smooth outer edges of the dough with water and pull the top half over rounds. Place on a lightly floured surface, and cover with to cover the filling. -
Page 33: Chocolate Hazelnut Pizza With Strawberries
Chocolate Hazelnut Pizza with Strawberries Apple Galette Pizza for dessert? Why yes, this dessert pie is a favorite for all ages. For flaky, perfectly cooked pie dough, look no further than the Cuisinart Indoor Pizza Oven. Any fruit could work ® Makes one pizza... - Page 34 golden and the apples yield to a knife tip when pierced. When finished, transfer the pan to a cooling rack or trivet. 8. Brush the remaining jam on the apples. Allow to cool slightly before slicing and serving. Nutritional information per serving: Calories 133 (63% from fat) •...
- Page 35 Notes:...
- Page 36 ©2023 Cuisinart Glendale, AZ 85307 Printed in China 23CE087218 IB-17963...