Cuisinart CSO-300 Instruction And Recipe Booklet
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Cuisinart CSO-300 Instruction And Recipe Booklet

Combo steam+ convection oven
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INSTRUCTION AND RECIPE BOOKLET
Combo Steam Convection Oven
CSO-300

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Summary of Contents for Cuisinart CSO-300

  • Page 1 Recipe Booklet Reverse Side INSTRUCTION AND RECIPE BOOKLET Combo Steam Convection Oven CSO-300...

  • 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 CORDSET 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 10. Crumb Tray Sits underneath the heating elements to catch crumbs from bread and toast. For convenience, we recommend removing the crumb 1. Blue-Backlit LCD Digital Display tray when using steam functions. Shows the selected cooking function and icon, temperature and 11.

  • 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 Preheat – Preheat indicator will disappear once the oven has Toast Shade – Scroll from 1 to 7 for light to dark toast. reached set temperature. Food should be placed in oven before Always use crumb tray when toasting. selecting cooking function and starting oven as preheat time is minimal and incorporated into overall cooking time.

  • Page 7: Operating Instructions

    OPERATING INSTRUCTIONS 12. To increase or decrease cooking time, use the program dial to scroll to appropriate time and then press the 1. Place oven and appropriate accessories on a clean, dry, program button again in the center of the dial to set the flat surface.

  • Page 8: Tips And Hints

    To change functions, time or temperature during cooking: TIPS AND HINTS To change temperature: During the cooking process, the LCD screen will General display the countdown timer. Press and hold the program button until a beep Always make sure water reservoir is full before using any of the steam sounds and the LCD screen displays the previously selected temperature functions.
  • Page 9 baking times. If using a recipe meant for a traditional oven begin checking of 20 minutes and up to ½ hour on 100°F to proof. Once time elapses, for doneness at least 10 minutes before recommended time. switch oven to Bread function and set temperature and time, indicated by recipe.

  • Page 10: Steam Cooking Chart

    Bread CLEANING AND MAINTENANCE The Bread function simulates a professional bread oven on your counter. An Always allow the oven to cool completely before cleaning. initial burst of steam followed by convection baking yields professional results every time with crispy crusts and perfectly risen interiors. 1.

  • Page 11: Decalcification

    Oven will resume from the point at which the at Cuisinart, 7811 North Glen Harbor Blvd., Glendale, AZ 85307. To facilitate cycle was interrupted. Let the oven run until the "Add water" alert sounds or the speed and accuracy of your return, please enclose $10.00 for shipping...
  • Page 12 (A) to the store where it was purchased or (B) to another retail store that sells Cuisinart Important: If the nonconforming product is to be serviced by someone products of the same type.

  • Page 13: Cream With Peaches Roasted Honey 23

    immediately. Serve cookies. crushed with Garnish them. over cream honey pour platter peaches Transfer Reserve. loose. slightly cream want – peak soft whisk ingredients remaining Gradually attachment. whisk with fitted mixer hand with hand either whisk begin bowl mixing cream cream.
  • Page 14 cups. custard ounces) individual four among evenly mixture Divide bowl. mixing clean over strainer mesh fine through pour grainy, seems mixture foam. remove towel paper with surface point. this frothy mixture want – over-whisk mixture. chocolate remaining then combined, fully until whisk Gently...
  • Page 15 sides. hook dough sticking from dough keep needed time, teaspoon flour, ½ extra Using mixture. flour ingredients liquid gradually speed, medium mixing While bowl. mixing measuring large together vanilla buttermilk eggs, Whisk combined. until medium/medium-low flour/sugar. proofed, yeast Once combine. hook.

  • Page 16: Pudding

    cream. whipped freshly with immediately Serve 160°F. registers temperature internal puffed nicely when done pudding Bread minutes. 350°F Steam Bake position. rack lower rack with oven foil. aluminum with cover Lightly pan. mixture bread soaked Transfer butter). with brush spray nonstick with baking...
  • Page 17 together) whisked water, tablespoon large wash side side loaves long. inches about form, baguette into half dough each roll Press half. divide dough down punch Gently chopped pecans, ½ raisins golden ½ parchment. piece with tray baking Line temperature. room bring refrigerator from...
  • Page 18 sugar granulated teaspoon ¾ yeast active teaspoons 1¾ servings) (about loaf round Makes serving: information Nutritional easier. been never home slicing. before rack wire bread artisanal-style making that proves loaf crusty airy This completely cool oven from bread Remove 207˚F. 200˚F minutes hours...
  • Page 19 together) whisked water tablespoon large wash towel. damp plastic under pretzels shaped keep sure being dough, salt kosher teaspoon ¾ pieces remaining with Repeat seal. firmly press bottom; over hang flour bread cups ends that sure making another, over them crossing ends beaten...

  • Page 20: Brioche

    more adding cube, cube butter, cold Gradually salt. speed low/medium-low mixing Start hook. dough with paddle replace then paddle, bowl sides down Scrape smooth. well-mixed dough that sure needed paddle bowl sides down scrape mixer Stop well. develop gluten allow minutes about this...

  • Page 21: Tomatoes Roasted

    with oven Cover pepper. salt broth, chicken rice, garlic, onion, with baking 2-quart into olive remaining serving: information Nutritional using. dice. before skins Remove slightly. cool oven from tomatoes Remove ½-inch into peppers seeds. skin both discarding skin, away peel peppers remove cool,...

  • Page 22: Pancetta. With Sprouts Brussels

    serving: information Nutritional serve. desired seasonings Adjust vinegar. with Toss bowl. serving into them from sprouts Remove minutes. after checking Start browned. well tender sprouts until minutes, 400˚F Steam Super oven serving. before whisk stir temperature room position rack lower rack with oven...

  • Page 23: Vinaigrette

    serving: information Nutritional soggy. become will they serve ready until greens dress Note: wedges. beet nuts, cheese, goat with each bun: information Nutritional plates among evenly greens dressed Divide achieved. seasoning immediately. Serve desired until leaves, coat evenly time, tablespoon vinaigrette, bowl medium...

  • Page 24: Pork Asian-Style

    shops. gourmet stores grocery Japanese combined. well until found juice Yuzu sour. quite that fruit citrus Japanese *Yuzu dough work hands your together. come starts dough until time tablespoon flour, more wet, appears serve. oven from ribs Remove dough dough. mixes other while...

  • Page 25: Tamales

    end. wider toward husk ⁄ covering husk, onto dough masa ¼ about Spread you. facing larger with surface work flat husk excess. shake water from remove time, husk with Working tamales. Assemble use. ready until Refrigerate formed. dough until thoroughly last vegetable well.

  • Page 26: Chicken

    husks corn Carefully center. tails lobster outside around salt kosher teaspoon ½ mussels clams arrange oven from remove Carefully chiles green diced each) ounces (4.5 cans minutes. Steam Super shredded* position. rack lower rack with oven pan. removed, meat roasted, legs), (about legs...

  • Page 27: Butter

    serving. carving before minutes rest Allow 170°F. should meat thigh/dark 165°F should meat breast/light temperature Internal brown. golden skin cooked chicken until minutes, 450°F Steam Bake position. rack lower rack with oven baking chicken serving. before minute rest salmon remove brown, Once evenly).

  • Page 28: Peppers With Chicken Vinegar

    serving: information Nutritional serve. oven from Remove serving: information Nutritional minutes. 300°F Steam Bake oven position rack middle serving. slicing before minutes rest meat Allow rack with oven side skin vegetables, minutes. 500˚F Broil oven meat Return sitting chicken with pan, baking ingredients...

  • Page 29: Sauce Chile Red

    shoulder): pork 4-pound (based serving information Nutritional 11-12. pages recipe dough masa instructions tamale Follow sauce. chile mixing recommend tamales filling using Note: flavor. extra follows) (recipe Sauce Chile with Pair vegetables. with rice over served burritos tacos, 11), (page tamales filling used...
  • Page 30 thyme fresh sprigs oregano fresh sprigs sliced lemon, small sliced orange, medium lengthwise sliced ounces), (about bulb fennel small crushed peeled cloves, garlic sliced peeled total, ounces about shallots, small servings Makes hours Time: Total minutes Time: Active serving: information Nutritional meal.

  • Page 31: Shrimp

    lid, hole through gradually processing, continuously While needed. scraping times, about chopped, roughly until Pulse blade. chopping metal with fitted processor food chopper, mini oil, olive except chermoula, ingredients pepper black ground freshly pinch salt kosher pinch olive teaspoon deveined peeled shrimp, large...

  • Page 32: Rockefeller

    oyster: information Nutritional immediately. serve parsley; chopped with sprinkle brown golden when oven from oysters Remove minutes. 400°F Bake Convection position. rack middle rack with oven tray oysters prepared paper. parchment with baking Line breadcrumbs. seasoned with then mixture, spinach teaspoon heaping with...

  • Page 33: Tart Two-Tomato And Onion Caramelized

    shell. tart over wash Brush borders. center over, shell tart surface prick fork, tines Using square. pastry directly strips placing square, around border pastry strips wide 1-inch four square. 9-inch surface well-floured pastry sheet Roll minutes. 400°F Steam Bake oven. into then tomatoes...

  • Page 34: Loaf Tea Lemon

    overnight. hours least refrigerator chill foil with tightly Cover sugar. brown remaining ¾ sifted sugar, confectioners’ with over mixture remaining Pour layer. first temperature room milk, whole ½ direction opposite strips laying bread, remaining with Repeat extract vanilla pure teaspoon sugar.
  • Page 35 Cream with Peaches Roasted Honey Crème Pots Chocolate Doughnuts Sugar Cinnamon Pudding Bread Chip Chocolate Rolls. Wheat Whole Molasses Bread French Bread Italian Rustic Rolls Dinner Buttery Pretzels Soft Brioche Tomatoes Roasted Pilaf Rice Pepper Roasted Pancetta. with Sprouts Brussels Vinaigrette Champagne Vinaigrette...
  • Page 36 Oven Convection Steam Combo CSO-300 Booklet Recipe Side Reverse...
  • Page 37 Version no: CSO300 IB-11816A Size: 229 mm (W) X 152 mm (H) Total Pages: 36 pps Material: Cover: 157gsm matt artpaper Inside: 120gsm gloss artpaper Coating: GLOSS VARNISHING IN COVER Color: Cover: 4C+1C(K) Inside: 1C+1C(K) Die cut: New Bar Code: Date: 12/18/12 (02) Coordinator: Astor You / Scias Liu...

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