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Summary of Contents for Cuisinart CSO-300N
- Page 1 INSTRUCTION AND RECIPE BOOKLET Combo Steam Convection Oven CSO-300N...
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Page 2: Important Safeguards
23. CAUTION: To avoid possibility of fire, never leave oven unattended electrical adjustment. during use. 7. The use of accessory attachments not recommended by Cuisinart may 24. Do not rest cooking utensils or baking dishes on glass door. cause injury. -
Page 3: Table Of Contents
SPECIAL CORD SET INSTRUCTIONS BEFORE THE FIRST USE A short power-supply cord is provided to reduce the risks resulting from Before using your Cuisinart Combo Steam + Convection Oven for the first ® becoming entangled in or tripping over a longer cord. -
Page 4: Parts And Features
PARTS AND FEATURES rack; use alone when baking or roasting. 10. Broiling/Steaming Rack A broiling/steaming rack fits into the baking pan for use when 1. Blue-Backlit LCD Digital Display broiling or steaming foods such as fish and vegetables. Shows the selected cooking function and icon, temperature and cooking time. -
Page 5: Getting To Know Your Control Panel
Getting to Know Your Control Panel COOKING FUNCTIONS The large blue-backlit LCD screen is easy to read, and clearly displays the function, time, temperature, and toast shade you have selected. Indicators also let you know if top, bottom or both elements are heating, and when to add water to the reservoir. LCD Display lets you view the TOAST... -
Page 6: Additional Control Panel Icons
Additional Control Panel Icons Add Water – Add water indicator will illuminate and unit will Toast Shade – Scroll from 1 to 7 for light to dark toast. continuously beep and shut off when the reservoir needs to be Always use crumb tray when toasting. filled. -
Page 7: Operating Instructions
OPERATING INSTRUCTIONS 11. 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 1. Place oven and appropriate accessories on a clean, of the dial to set the time. dry, flat surface. -
Page 8: Tips And Hints
TIPS AND HINTS To change functions, time or temperature during cooking: To change temperature: During the cooking process, the LCD screen will General display the countdown timer. Press and hold the program button until a Always make sure water reservoir is full before using any of the steam beep sounds and the LCD screen displays the previously selected functions. - Page 9 baking times. If using a recipe meant for a traditional oven, begin checking switch oven to Bread function and set temperature and time, indicated by for doneness at least 10 minutes before recommended time. recipe. The Bake Steam function allows you to create tender and browned braised Some baked goods can be steam/baked or steamed and then convection dishes.
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Page 10: Steam Cooking Chart
Bread Cooking Chart The Bread function simulates a professional bread oven on your counter. An initial burst of steam followed by convection baking yields professional results Cooking Recommended Food Time Rack every time with crispy crusts and perfectly risen interiors. Function Temperature Prepare any bread recipe as instructed. - Page 11 Cooking Chart Con’t. Cooking Recommended Food Time Rack Function Temperature Cooking Recommended Food Time Rack Eggs – baked Bake - Steam 250°F 15 to 20 minutes Middle/Lower Function Temperature Clams Super Steam 300°F 15 minutes Middle/Lower Convection Brownies 350°F 25 to 30 minutes Lower Bake Fish fillet...
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Page 12: Cleaning And Maintenance
CLEANING AND MAINTENANCE To decalcify: Always allow the oven to cool completely before cleaning. 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 1. -
Page 13: Troubleshooting
(A) to the store where it was Limited Three-Year Warranty purchased or (B) to another retail store that sells Cuisinart products of the This warranty is available to U.S. consumers only. You are a consumer if you same type. - Page 14 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.
- Page 15 TABLE OF CONTENTS Roasted Tomatoes ......... . 28 Brioche .
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Page 16: Recipes
RECIPES 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. Put the pan in the oven with the rack in the lower rack position. Set the French Toast Strata oven to Bake Steam at 350°F for 25 minutes. -
Page 17: Caramelized Onion And Two-Tomato Tart
Caramelized Onion and Two-Tomato Tart Butter and flour a 9-inch loaf pan. Into a medium bowl sift together flour, baking powder, baking soda and A tasty and colorful dish to serve as a first course or light lunch. salt. Active Time: 45 minutes Total Time: 2 hours Put the melted butter and sugar in a large bowl and combine using a Makes one 9-inch square tart, 9 servings hand mixer on medium speed for 1 minute. -
Page 18: Oysters Rockefeller
Put the tart shell on the cleaned baking pan lined with parchment. Place the Melt 1 tablespoon of the butter and put in a small mixing bowl with the rack in the lower rack position. Preheat oven to Convection Bake at 400°F breadcrumbs and salt. -
Page 19: Chermoula Shrimp
Remove the pan from the oven and carefully adjust the oven rack to the Shrimp: middle position. Stir in the sherry with a wooden spoon to deglaze the pan pound large shrimp, peeled and deveined and add the mussels in an even layer. Return the pan to the oven and set teaspoon olive oil to Steam at 210°F for 20 minutes until mussels have fully opened. -
Page 20: Whole Roasted Branzino
Whole Roasted Branzino Remove the tray when finished, and portion fish into 2 fillets; serve on top of the vegetable filling. Just add the Roasted Pepper Rice Pilaf (page 28) and you have an easy yet elegant meal. Nutritional information per serving: Calories 276 (27% from fat) •... -
Page 21: Red Chile Sauce
Remove and discard bay leaf, cinnamon stick and garlic. Using your hands Once cooked down a bit, add the broth, honey and bay leaf. Raise the (wearing gloves is recommended!), shred pork into bite-size pieces. This can temperature to medium high and bring to a boil. Reduce to a simmer and now be used as a filling for tamales (page 24), tacos, burritos or served over cook, maintaining the simmer, for 1 hour. -
Page 22: Chicken With Vinegar And Peppers
Salmon with Lemon-Herb Butter Nutritional information per serving: Calories 301 (68% from fat) • carb. 1g • pro. 22g • fat 22g • sat. fat 9g • chol. 101mg • sod. 254mg A quick and simple dish. Any leftovers can be served •... -
Page 23: Perfect Roast Chicken
Perfect Roast Chicken Indoor Clambake Take the beach party inside with this easy, but impressive countertop recipe. The Combo Steam + Convection Oven creates the foolproof chicken – crispy and moist, no oil necessary! Active Time: 40 minutes Total Time: 1 hour 20 minutes Makes 4 servings Active Time: 10 minutes Total Time: Overnight, plus 60 minutes Makes 4 servings... -
Page 24: Green Chile Tamales
Green Chile Tamales Once cool enough to handle, peel, seed, and roughly chop the peppers. Set aside. This recipe does require a few steps but the final results are well worth the In a medium pot, heat the oil over medium-high heat. Add the onion, effort. -
Page 25: Asian-Style Pork Ribs
rack position. Set to Bake Steam at 325°F for 60 minutes. Remove, cool, Take the meat from the refrigerator and remove as much marinade from and shred the meat. 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. -
Page 26: Two-Beet Salad With Champagne Vinaigrette
Two-Beet Salad with Champagne Vinaigrette 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. This salad presents beautifully and can quickly Add the remaining water to the yeast mixture and slowly pour it into the turn any meal into a special occasion. -
Page 27: Champagne Vinaigrette
Champagne Vinaigrette Brussels Sprouts with Pancetta This delicious vinaigrette will become a favorite after the first taste. The perfect side dish to any meal; the saltiness of the pancetta complements the earthiness of the sprouts and a finish of red wine vinegar provides an unexpected, but welcome tang. -
Page 28: Roasted Pepper Rice Pilaf
Roasted Pepper Rice Pilaf 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 This colorful side dish works well alongside most main dishes oven with the rack in the lower rack position. -
Page 29: Brioche
Remove tomatoes from oven and let cool slightly. Remove skins Put the flour and the remaining 2 tablespoons of sugar in the bowl before using. of a stand mixer fitted with the paddle attachment. Mix to combine. Once yeast has proofed, add mixture to the flour/sugar. Mix on Nutritional information per serving: Calories 25 (56% from fat) •... -
Page 30: Soft Pretzels
Remove bread from the pan and allow to fully cool on a rack before smooth ball, put it in a clean mixing bowl and cover with plastic. Let serving. rise in a warm place until the dough has doubled in size, about 60 minutes. -
Page 31: Buttery Dinner Rolls
Buttery Dinner Rolls 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 Fresh from the oven, warm rolls make any dinner extra special. smooth rounds and arrange in the prepared pan. Put the pan in the oven, with the rack in the lower rack position. -
Page 32: French Bread
1½ teaspoons kosher salt French Bread 1½ tablespoons olive oil Multiple rises and an overnight stay in the refrigerator egg wash (1 large egg and 1 tablespoon cold water, whisked is what give this bread its complex flavor. together) Active Time: 25 minutes Total Time: Overnight, plus 4 hours 10 In a measuring cup, dissolve the yeast and sugar in the warm water. -
Page 33: Molasses Whole Wheat Rolls With Raisins And Pecans
Molasses Whole Wheat Rolls with Raisins The next day, remove the dough from the refrigerator and bring to room temperature. Line the baking tray with a piece of parchment. and Pecans Gently punch down dough and divide in half. Press and roll each These slightly sweet rolls are the perfect addition to your family’s bread dough half into baguette form, about 9 inches long. -
Page 34: Chocolate-Chip Bread Pudding
½ teaspoon kosher salt 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 cup whole milk size. cup heavy cream Line the baking tray with a piece of parchment. -
Page 35: Cinnamon Sugar Doughnuts
Cinnamon Sugar Doughnuts 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, Light and fluffy; it will be difficult to resist not baking continue adding flour, 1 teaspoon at a time, to keep dough from these doughnuts every day! sticking to the sides. -
Page 36: Honey-Roasted Peaches With Cream
Honey-Roasted Peaches with Cream Nutritional information per serving (based on 8 servings): Calories 119 (40% from fat) • carb. 18g • pro. 1g Minimal ingredients let the peaches shine in this fresh, • fat 6g • sat. fat 3g • chol. 20mg • sod. 54mg summertime dessert.
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