INSTRUCTION MANUAL If you have any problems with this unit, please contact our customer service department at (866) 479-3390. Please read operating instructions before using this product. Please keep original box and packaging materials in the event that service is required. Please visit www.cshousewares.com for more information. XXVI. CONTACT
than standard ovens using radiant heat. The fan on the side of the oven circulates the hot air and removes colder air from around food, allowing the heat to penetrate into the food ...
XXVI. CONTACT If you have any problems with this unit, please contact our customer service department at (866) 479-3390. Please read operating instructions before using this product. Please keep original box and packaging materials in the event that service is required. Please visit www.cshousewares.com for more information. IS APPLIANCES, INC. Toll Free (866) 479-3390 59 MODEL: CSCOR0020 Printed In China DUAL ELEMENT CONVECTION OVEN WITH ROTISSERIE CSCOR0020 INSTRUCTION MANUAL I. IMPORTANT SAFEGUARDS When using electrical appliances, these basic safety precautions should always be followed, including the following: 1. Read all instructions. 2. The exterior of the oven will become very hot during use. Do not touch hot surfaces. Use handles or knobs. Do not place anything on top of the oven. 3. To protect against electric shock, do not immerse cord, plug, or any parts of the oven in water or other liquids. 4. Close supervision is necessary when any appliance is used by or near children. This appliance is not recommended for use by children. 5. Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts, and before cleaning. 6. Do not operate appliance with damaged cord or plug or after the appliance malfunctions, or has been damaged in any manner. Return appliance to the nearest Authorized Service Center for examination, repair, or adjustment. 7. The use of accessory attachments not recommended by the appliance manufacturer may cause hazard or injury. 8. Do not use outdoors. 9. Do not let the cord hang over the edge of table or counter, or touch hot surfaces, including the stove. 10. Do not place on or near a hot gas or electric burner or in a heated oven. 11. Extreme caution must be used when moving an appliance containing hot oil or other hot liquids. 12. Press the POWER button, to turn the oven off, then remove the plug. Always hold the plug, never pull the cord. 13. Do not use appliance for other than intended use. 14. Oversized foods or metal utensils must not be inserted into oven, as they may create a fire or risk of electric shock. 15. A fire may occur if the oven is covered, touching, or near flammable material, including curtains, draperies, walls, and the like, when in operation. Do not store any item on top of the oven when in operation. 1 16. Do not clean with metal scouring pads. Pieces can break off the pad and touch electrical parts, creating a risk of electric shock. 17. Extreme caution should be used when using containers other than metal or glass. 18. Do not store any materials, other than manufacturers recommended accessories, in this oven when not in use. 19. Do not place any of the following materials in the oven: cardboard, plastic, paper, or anything similar. 20. Do not cover Crumb Tray or any part of the oven with metal foil. This will cause overheating of the oven. 21. Use extreme caution when removing trays or disposing of hot grease or other hot liquids. 22. When operating the oven, leave at least four inches of space on all sides of the oven to allow for adequate air circulation. 23. Always wear protective, insulated oven mitts when inserting or removing items from the hot oven. 24. This appliance has a tempered, safety glass door. The glass is stronger than ordinary glass and more resistant to breakage. Tempered glass can break, but the pieces will not have sharp edges. Avoid scratching door surface or nicking edges. If the door has a scratch or nick, contact our toll-free customer service line before using the oven. 25. If using foil to cover oven-safe cooking containers, be sure that the foil is securely wrapped over the container to keep it from coming in close contact with the heating elements, which cause overheating or fire. SAVE THESE INSTRUCTIONS HOUSEHOLD USE ONLY 2 II. ADDITIONAL SAFETY INFORMATION GROUNDING INSTRUCTIONS This appliance must be grounded. It is equipped with a 3-wire cord having a grounded plug. The plug must be plugged into an outlet which is properly installed and grounded. WARNING: Improper use of the grounded wire can result in the risk of electric shock. Consult a qualified electrician if necessary. Do not attempt to override this safety feature by modifying plug. A short power-supply cord is provided to reduce the hazards resulting from entanglement or tripping over a longer cord. If it is necessary to use an extension cord: A. It should be positioned such that it does not drape over the counter or tabletop where it can be pulled on by children or tripped over. B. Use only a 3-wire extension cord with 3-blade grounding plug. C. The marked rating of the extension cord must be equal to or greater then the rating of this appliance. This oven is rated 1,600 watts. Be sure this is the only appliance operating on this circuit. 3 CONTENTS I. IMPORTANT SAFEGUARDS II. ADDITIONAL SAFETY INFORMATION III. OVEN PARTS AND ACCESSORIES LIST IV. BEFORE YOUR FIRST USE V. USING YOUR OVEN VI. MODE: BAKE VII. MODE: CONVECTION VIII. CONVECTION BAKING TIPS IX. MODE: TOAST X. MODE: SLOW COOK XI. MODE: ROAST XII. MEAT TEMPERATURES GUIDE XIII. MODE: ROTISSERIE XIV. ROTISSERIE CHART XV. MODE: BROIL XVI. BROIL CHART XVII. BROIL TIPS XVIII. MODE: KEEP WARM XIX. MODE: DEFROST XX. CARE AND CLEANING XXI. WARRANTY XXII. TROUBLESHOOTING XXIII. RECIPES XXIV. HOW TO TRUSS A CHICKEN XXV. NOTES XXVI. CONTACT 4 III. OVEN PARTS AND ACCESSORIES LIST OVEN HOUSING DISPLAY (LCD) DISPLAY CLOSEUP MULTIPURPOSE RACK OVEN TRAY OVEN RACK DOOR HANDLE MODE BUTTON TIME BUTTON GLASS DOOR TEMP BUTTON ADJUSTMENT POWER BUTTON DIAL START/CANCEL BUTTON CRUMB TRAY (always place underneath heating elements in bottom of oven during use) 5 ROTISSERIE SCREWS ROTISSERIE TINES ROTISSERIE SPIT ROTISSERIE REMOVAL TOOL IV. BEFORE YOUR FIRST USE Read all instructions in this manual carefully. The information included in this book will help you to use your Curtis Stone Convection Oven with Rotisserie to its fullest. Place your oven on a level surface such as a countertop or table. Be sure the sides, back and top of the oven are at least four inches away from any walls, cabinets or objects on the counter or table. Clean the oven according to the Care and Cleaning section of this manual. We recommend a "trial run" at a high temperature to familiarize yourself with your oven and to eliminate any protective substance or oil that may have been used for packing and shipping. Please follow the procedure below: 1. Remove all accessories from inside the oven. 2. Set the mode to CONVECTION. 3. Set the TEMP to 450°F. 4. Set the TIME to 20 minutes. 5. Press the START/CANCEL button to begin the trial run preheat process. Once the oven is preheated, you will hear 3 short beeps and will see a READY indicator on the DISPLAY. Press the START/CANCEL button to start the countdown timer. 6. When the countdown timer has elapsed, the heating elements will turn off and the END indicator will be shown on the DISPLAY. 7. The oven is now ready for use. 6 V. USING YOUR OVEN Note: Your oven is equipped with two fans, one for convection baking, and one that acts as a cooling fan for the electronic DISPLAY. Similar to a computer cooling fan, the sophisticated electronics need to be cooled during the cooking process. The cooling fan does not circulate air within the oven cavity. The cooling fan will always be on during preheat and cooking modes, and for a period of time after the oven timer has elapsed. 1. Plug your oven into a properly grounded wall outlet. The POWER button will illuminate and your oven will be in standby mode. 2. Set MODE Press the MODE button and then rotate the ADJUSTMENT DIAL to scroll through the 9 separate modes of your oven. You will notice an arrow next to the selected mode. 3. Set TEMP Press the TEMP button to set the temperature. Rotate the ADJUSTMENT DIAL until the desired temperature is selected. Please note that you cannot set the temperature for TOAST, DEFROST and KEEP WARM modes. 4. Set TIME Press the TIME button to set the cooking time. Rotate the ADJUSTMENT DIAL until the desired cooking time is selected. 5. Preheating Oven/Beginning Cooking Process Once all the desired settings have been made, press the START/CANCEL button to begin preheating the oven. Please note that the following modes do not require a preheat cycle: TOAST, BROIL, DEFROST, and ROTISSERIE. Your oven will preheat for approximately 10 minutes depending on the selected temperature setting. Once the oven is preheated, you will hear 3 short beeps and will see a READY indicator shown on the DISPLAY. Once your oven has completed the preheat cycle and the READY indicator is shown on the DISPLAY. Press the START/ CANCEL button to start the countdown timer. The countdown timer will not start until the oven is preheated (except for modes listed above.) 7 6. Adjusting MODE, TEMP, or TIME settings You cannot adjust the MODE setting once you have started the cooking process. To change the MODE, you must first press the START/CANCEL button until the END indicator is shown on the DISPLAY, then press the MODE button and select new setting. You can, however, adjust the TEMP and TIME settings during the cooking process by pressing either the TEMP or TIME buttons. The selected setting will begin blinking on the DISPLAY. Rotate the ADJUSTMENT DIAL to the desired revised setting. After approximately 10 seconds the revised setting will stop blinking. NOTE: Once the countdown timer has started, do not press the START/CANCEL button when modifying TEMP or TIME, as this will cancel your settings. You will no longer see the READY indicator shown on the DISPLAY, as the preheat cycle has already been completed 7. Turning oven off When the countdown timer has elapsed, the heating elements will turn off and the END indicator will be shown on the DISPLAY. To manually turn the oven off, press the POWER button and unplug the oven from the wall outlet. 8. The following bakeware will fit into the oven. · 1/4 sheet tray · Bundt Pan · 6-cup muffin pan · 12-inch pizza pan/pizza stone · 11x7-inch baking dish with no side handles · 8- to 10-inch square baking dish with no side handles · 9x5-inch loaf pan · 9-inch pie dish 8 VI. MODE: BAKE TEMPERATURE RANGE From To 150°F 450°F HEATING ELEMENTS Top Infrared Bottom ON OFF ON Preheat ON Convection Fan OFF The BAKE mode cooks food evenly throughout. It is ideal for baking cakes, muffins, pastries, etc. In most cases, you should position the OVEN RACK in the middle rack position. However this is only a guide. If more browning is desired, place in the upper racks, ensuring the food does not come into contact with the top heating elements. 1. Place the OVEN RACK in the desired rack position. 2. Set MODE to BAKE. 3. Set TEMP to the desired cooking temperature. 4. Set TIME to the desired cooking time. 5. Press the START/CANCEL button to begin preheating the oven. 6. Once the oven is preheated and the READY Indicator is shown on the DISPLAY, add food to the oven and press the START/ CANCEL button to start the countdown timer. 7. You can cancel the cooking process at any time by pressing the POWER button or the START/CANCEL button until the END indicator is shown on the DISPLAY. 9 VII. MODE: CONVECTION TEMPERATURE RANGE From To 150°F 450°F HEATING ELEMENTS Top Infrared Bottom ON OFF ON Preheat ON Convection Fan ON During the CONVECTION mode, a fan circulates hot air around the food as it cooks. Convection baking cooks food quicker and more evenly. In many convection ovens, it is necessary to lower the baking temperature to achieve acceptable results. However, there is no need to adjust the baking temperature when using the Curtis Stone Convection Oven with Rotisserie. In most cases, you should position the OVEN RACK in the lowest rack position. However this is only a guide. If more browning is desired, place in the upper racks, ensuring the food does not come into contact with the top heating elements. 1. Place the OVEN RACK in the desired rack position. 2. Set MODE to CONVECTION. 3. Set TEMP to desired cooking temperature. 4. Set TIME to desired cooking time. 5. Press the START/CANCEL button to begin preheating the oven. 6. Once the oven is preheated and the READY Indicator is shown on the DISPLAY, add food to the oven and press the START/ CANCEL button to start the countdown timer. 7. You can cancel the cooking process at any time by pressing the POWER button or the START/CANCEL button until the END indicator is shown on the DISPLAY. 10 VIII. CONVECTION BAKING TIPS 1. When using the CONVECTION mode, your Curtis Stone Convection Oven with Rotisserie can bake items up to 25% quicker than standard ovens using radiant heat. The fan on the side of the oven circulates the hot air and removes colder air from around food, allowing the heat to penetrate into the food quicker. 2. Expect food to be done in less time (up to 25% less) than it would be in a conventional oven. 3. When convection baking, select cooking vessels with shallow sides, which will allow for greater air circulation around the food. 4. It may be necessary to rotate the food halfway through cooking for even browning. 5. Your oven comes equipped with a large glass door for viewing the cooking of food. Do not open the door to check on food, as this will let out a significant amount of heat and lengthen cooking times. Only open the door to rotate food halfway through the cooking process. 6. Follow the temperature guidelines in this manual. Using higher than suggested temperatures will not cook food any faster. Instead it will dry out the food. 7. When cooking packaged frozen foods, follow the manufacturer's instructions for required cooking time. Ensure that the packaging of frozen foods is safe to use in an oven. 8. Do not use metal foil or parchment paper to cover food while using the CONVECTION mode. The foil will keep the hot air from circulating around the food. In addition, the foil could become loose and potentially get caught in the fan or come into contact with the heating elements, causing damage to the oven and risk of fire. IX. MODE: TOAST TEMPERATURE RANGE From To N/A N/A HEATING ELEMENTS Top Infrared Bottom ON OFF ON Preheat OFF Convection Fan OFF The TOAST mode browns and crisps the outside of bread while keeping the inside soft and moist. In most cases, you should position the OVEN RACK in the middle rack position. However, this is only a guide. 1. Place bread to be toasted on the OVEN RACK in the middle rack position. If toasting 1 to 3 slices of bread, it is suggested to center bread on the OVEN RACK for even browning. 2. Set MODE to TOAST. 3. Press the TIME button and turn the ADJUSTMENT DIAL to the desired time and shade. There are 6 time and shade settings shown as bars on the DISPLAY ranging from 1 bar (lightest) to 6 bars (darkest). The corresponding time for each bar will also be displayed. 4. Press the START/CANCEL button to start the countdown timer. Please note: Once the countdown timer has started, you cannot adjust the cooking time. 5. If you wish to adjust the cooking time, press the START/CANCEL button until the END indicator is shown on the DISPLAY and repeat steps 3 and 4. 6. You can cancel the cooking process at any time by pressing the POWER button or the START/CANCEL button until the END indicator is shown on the DISPLAY. 11 12 X. MODE: SLOW COOK TOP AND BOTTOM ELEMENTS ARE ON IN PREHEAT MODE ONLY TEMPERATURE RANGE From To HEATING ELEMENTS Top Infrared Bottom 150°F 250°F OFF OFF ON Preheat ON Convection Fan OFF The SLOW COOK mode cooks food at a lower temperature for a longer period of time, resulting in tender, moist, and flavorful stews, braised meats, and slow-roasted meats. Slow cooking is ideal for tough, large, often inexpensive cuts of meat, as the long cooking time will break down the meat's tough connective tissues. In most cases, you should position the OVEN RACK in the lowest rack position. 1. Place the OVEN RACK in the lowest rack position. 2. Set MODE to SLOW COOK. 3. Set TEMP to desired cooking temperature. 4. Set TIME to desired cooking time. Please note that the countdown timer can only be set to a maximum of 3 hours, at which time the heating elements will turn off and the END indicator will be shown on the DISPLAY. The TIME can be reset for any additional cooking time needed. 5. Press the START/CANCEL button to begin preheating the oven. 6. Once the oven is preheated and the READY indicator is shown on the DISPLAY, add food to the oven and press the START/ CANCEL button to start the countdown timer. 7. You can cancel the cooking process at any time by pressing the POWER button or the START/CANCEL button until the END indicator is shown on the DISPLAY. NOTE: The OVEN TRAY should always be removed from oven when slow cooking as it will interfere with the flow of hot air from the bottom elements 13 XI. MODE: ROAST TEMPERATURE RANGE From To 300°F 450°F HEATING ELEMENTS Top Infrared Bottom ON OFF ON Preheat ON Convection Fan OFF The ROAST mode is ideal for cooking a variety of meats and vegetables. The high roasting temperature browns and crisps the outside of the food, while keeping the inside moist and flavorful. In most cases, you should position the OVEN RACK in the lowest rack position. However this is only a guide. 1. Place the OVEN RACK in desired rack position. Place the MULTIPURPOSE RACK into the OVEN TRAY. Place meat fat side up on the MULTIPURPOSE RACK (unless otherwise directed). This will allow air to circulate under the meat while roasting. 2. Set MODE to ROAST. 3. Set TEMP to desired cooking temperature. 4. Set TIME to desired cooking time. 5. Press the START/CANCEL button to begin preheating the oven. 6. Once the oven is preheated and the READY Indicator is shown on the DISPLAY, add OVEN TRAY to the oven and press the START/CANCEL button to start the countdown timer. 7. You can cancel the cooking process at any time by pressing the POWER button or the START/CANCEL button until the END indicator is shown on the DISPLAY. TIPS: If pan drippings begin to smoke while roasting, pour them off into a heatproof container and continue roasting. When using roasting pans, baking pans, or baking sheets instead of the MULTIPURPOSE RACK and OVEN TRAY, place the OVEN RACK in the lowest rack position before setting MODE, and set your cooking vessel on the OVEN RACK when ready to cook. When roasting vegetables, place them directly on the OVEN TRAY. If desired, preheat the OVEN TRAY to allow for better browning. 14 XII. MEAT TEMPERATURES GUIDE Use this chart as a guide only to estimate cooking times. Actual cooking times may vary according to cooking temperatures and desired doneness. It is important to use a reliable meat thermometer for the most accurate results. As a general rule of thumb, a roast should rest for about a quarter of the time it was cooked before carving. During this time, a roast will continue to cook, increasing the internal temperature a few extra degrees. This is called carryover cooking. IMPORTANT NOTE: Chef-recommended temperatures are consistent with many expert sources for taste and safety. USDArecommended temperatures are 5° to 10° higher. 15 MEAT DONENESS TEMPERATURE BEFORE RESTING BEEF Rare 120°F Medium-Rare 130°F Medium 140°F Medium-Well 150°F Well-Done 160°F PORK Medium 140°F Well-Done 160°F LAMB Rare 120°F Medium-Rare 130°F Medium 140°F Medium-Well 150°F Well-Done 160°F POULTRY (Temperature taken at thickest part of thigh) Whole Bird, Thighs, Legs, Wings 165°F Chicken Breast 160°F FISH Fish 160°F XIII. MODE: ROTISSERIE TEMPERATURE RANGE From To 150°F 450°F HEATING ELEMENTS Top Infrared Bottom ON ON OFF Preheat OFF Convection Fan OFF The ROTISSERIE mode cooks meats by rotating them under the top heating elements, which provides natural basting of meats. The ROTISSERIE SPIT can be used to roast meats up to 5 pounds. It is not necessary to preheat the oven for rotisserie cooking. If desired, at the end of the cooking process, you can set the MODE to KEEP WARM to keep the roast warm on the spit until ready to carve. WARNING: When operating the ROTISSERIE mode, always begin with a cold oven and never use without the OVEN TRAY on the OVEN RACK in the lowest rack position. Note: When cooking poultry, it is necessary to secure the legs and wings to the body with kitchen string. It is also necessary to use kitchen string with certain cuts of meat. 1. Place one ROTISSERIE TINE on the squared end of the ROTISSERIE SPIT with the tines facing the center of the spit and tighten the ROTISSERIE SCREW slightly. 2. Slide the pointed end of the spit through the center of the meat to be cooked. Secure the tine through the meat. 3. Place the other tine on the rounded end of the spit with the tines facing the center. Secure the tines through the opposite end of the meat. 4. Adjust the meat so that it is centered on the spit. Make sure the tines secure the meat onto the spit and tighten the rotisserie screws. 5. Insert the rounded end of the spit into the drove socket on the right interior wall of the oven. 6. Rest the squared end of the spit on the spit support on the left interior wall of the oven. 7. Set MODE to ROTISSERIE. 8. Set TEMP to desired cooking temperature. 9. Set TIME to desired cooking time. 10. Press the START/CANCEL button to start the rotisserie motor and the countdown timer. 16 ROTISSERIE (CONT.) 11. Ensure that the food placed on the rotisserie freely spins and does not touch the upper heating elements when turning. 12. When the meat is done, remove the spit from the oven using the ROTISSERIE REMOVAL TOOL. Place the removal tool under the spit and lift the left side of the spit up from the spit support and pull slightly out of the oven at an angle. Move the removal tool to the left to pull the right side of the spit out of the drive socket. 13. Place the meat on a cutting board or platter and let it rest for about a quarter of the time it took to cook, unless otherwise directed. Using an oven mitt, loosen the screws on the rotisserie tines and remove the spit from the meat. CAUTION: The rotisserie spit, rotisserie tines, screws, and the meat will be hot. XIV. ROTISSERIE CHART Use the rotisserie chart below as a guide only to estimate cooking times. Actual cooking times may vary according to cooking temperature and desired doneness. It is important to use a reliable meat thermometer for the most accurate results. As a general rule of thumb, roasts should rest for about a quarter of the time they are cooked before carving. During this time, a roast will continue to cook, increasing the internal temperature a few extra degrees. This is called carryover cooking. CAUTION: To avoid damage to the rotisserie motor, do not place more than 5 pounds of weight on the rotisserie spit. FOOD AVERAGE WEIGHT AVERAGE COOK TIME Whole Chicken Boneless Leg of Lamb Boneless Beef Rib-Eye Roast Boneless Pork Loin Roast 3 pounds 3 pounds 5 pounds 3 pounds 70 minutes 45 minutes 80 minutes (rare) 60 minutes These cooking times are an average and should be adjusted to individual preferences. The temperature for your oven should be set at 450°F. 17 XV. MODE: BROIL TEMPERATURE RANGE From To 150°F 450°F HEATING ELEMENTS Top Infrared Bottom ON ON OFF Preheat OFF Convection Fan OFF The BROIL mode is ideal for open-faced sandwiches, small cuts of meat, poultry, and vegetables. Broiling can also be used to brown the tops of casseroles and gratins. The MULTIPURPOSE RACK can be nested inside the OVEN TRAY. Place food on the MULTIPURPOSE RACK or directly on the OVEN TRAY, depending on the recipe used. In most cases, you should position the OVEN TRAY on the OVEN RACK in the upper rack position. However this is only a guide. Certain foods may require the middle rack position depending on the recipe, amount and size of food, and personal preference. 1. Place the MULTIPURPOSE RACK into the OVEN TRAY. Place the food on the multipurpose rack or directly onto the oven tray. 2. Set MODE to BROIL. 3. Set TEMP to desired cooking temperature. 4. Set TIME to desired cooking time. 5. Place the OVEN TRAY on the OVEN RACK in the upper rack position and press the START/CANCEL button to start the countdown timer. WARNING: Do not leave the oven unattended during broiling. 18 XVI. BROIL CHART The information below pertains to meats that are lightly coated with oil and seasoned with salt and pepper before broiled. For best results, set broil temperature to 450°F. Cooking times are estimations only and will vary. FOOD CHICKEN Thighs AVERAGE SIZE 6 ounces each RACK POSITION CENTER Boneless, Skinless Breasts 6 ounces each TOP Wings Legs PORK Tenderloin Chops Bacon BEEF Steaks SEAFOOD Fish Fillets Peeled Deveined Shrimp 4 ounces each 12 ounces each 1 1/2 to 2 inches thick 1 1/2 to 2 inches thick 1 inch thick Extra large (16-20/pound) TOP TOP TOP TOP LOWER TOP TOP TOP TIME STEPS 25-30 min 12-15 min 20-25 min 25-30 min Begin broiling thighs skin side down, then turn thighs over halfway through cooking. Drain rendered fat as needed. Begin broiling breasts smooth side down, then turn breasts over halfway through cooking. Separate drummettes from wing mid-section. Turn wings over halfway through cooking. Turn legs halfway over through cooking. 20-25 min 14-16 min 12-14 min Turn tenderloins over halfway through cooking. Trim Fat. Turn chops over halfway through cooking. Lay in a single layer without crowding. 14-16 min Trim fat. Turn steaks over halfway through cooking. 8-10 min 4 minutes Turn fillets over halfway through cooking. Turn shrimp over halfway through cooking. 19 XVII. BROIL TIPS 1. Thicker cuts of meat can withstand longer broiling times, which helps improve browning, without overcooking. 2. Pat meat dry before broiling to increase browning. 3. Use of spice rubs and marinades containing sugar help to increase browning of meats. 4. It may be necessary to turn foods halfway through broiling for even browning. 5. For better browning, preheat oven for about 5 minutes before adding food to oven. 6. Trim excess fat to avoid smoking. 7. If rendered fat begins to smoke, pour it off into a heat-safe bowl and continue cooking. 8. Do not overcrowd meat. 20 XVIII. MODE: KEEP WARM TOP AND BOTTOM ELEMENTS ARE ON IN PREHEAT MODE ONLY TEMPERATURE RANGE From To 175°F 175°F HEATING ELEMENTS Top Infrared Bottom OFF OFF ON Preheat ON Convection Fan ON The KEEP WARM mode maintains hot foods at 175°F and cannot be adjusted. This is the recommended temperature to prevent bacterial growth. The convection fan circulates hot air throughout the oven to ensure even heat distribution. In most cases, you should position the OVEN RACK in the lowest rack position. However this is only a guide. If using metal foil, make sure the foil is securely fitted over food or cooking vessels, as close contact with the oven's heating elements may cause overheating and risk of fire. 1. Set MODE to KEEP WARM. 2. Set TIME to desired warming time. Press the START/CANCEL button to begin preheating the oven. 3. Once the oven is preheated and the READY Indicator is shown on the DISPLAY, add food to the oven and press the START/ CANCEL button to start the countdown timer. XIX. MODE: DEFROST TEMPERATURE RANGE From To OFF OFF HEATING ELEMENTS Top Infrared Bottom OFF OFF OFF Preheat OFF Convection Fan ON The heating elements do not operate during the DEFROST mode. The convection fan circulates air to thaw food in a shorter period of time than conventional methods of defrosting. Place the MULTIPURPOSE RACK on the OVEN TRAY. This allows moisture to collect in the tray while the food defrosts. In most cases, you should position the OVEN TRAY on the OVEN RACK in the lower rack position. However this is only a guide. IMPORTANT: Defrosted foods should be cooked as soon as possible after thawing and should never be left at room temperature when completely thawed as harmful bacteria can begin to grow. DO NOT defrost large amounts of food at one time. 1. Position the OVEN TRAY on the OVEN RACK in the lowest rack position. 2. Set MODE to DEFROST. 3. Set TIME to desired defrosting time. 4. Add food to oven and press the START/CANCEL button to start the countdown timer. 21 22 XX. CARE AND CLEANING · Turn the oven off and unplug it from the wall outlet. Let the oven and all accessories cool completely before disassembling and cleaning. · Wipe the interior and exterior surfaces of the oven with a soft damp cloth or sponge and dry thoroughly. Do not use metal scouring pads or abrasive cleaners that will scratch the surface. Clean stubborn stains with a non-abrasive liquid cleanser or mild spray solution. Apply cleanser directly onto cloth or sponge. Do not apply directly onto oven surfaces. · Clean the glass door with a soft cloth or sponge dampened with warm, soapy water or glass cleaner and dry thoroughly. Do not use metal scouring pads or abrasive cleaners that will scratch the surface. · Wash the OVEN RACK, OVEN TRAY, MULTIPURPOSE RACK, ROTISSERIE SPIT and TINES and ROTISSERIE REMOVAL TOOL in hot, soapy water or in the dishwasher. Do not use metal scouring pads or abrasive cleaners. The OVEN TRAY should be washed in hot, soapy water and dried thoroughly. The oven tray is not dishwasher safe. Clean stubborn stains with a soft nylon or polyester mesh sponge and a non-abrasive liquid cleanser. Rinse and dry thoroughly. · Let all surfaces and accessories dry thoroughly before plugging into a wall outlet and turning the oven on. 23 XXI. WARRANTY This warranty covers all defects in workmanship or materials in the mechanical and electrical parts, arising under normal usage and care, in this product for a period of 12 months from the date of purchase provided you are able to present a valid proof-of-purchase. A valid proof-of-purchase is a receipt specifying item, date purchased, and cost of item. A gift receipt with date of purchase and item is also an acceptable proof-of-purchase. Product is intended for household use only. Any commercial use voids the warranty. This warranty covers the original retail purchaser or gift recipient. During the applicable warranty period within normal household use, we will repair or replace, at our discretion, any mechanical or electrical part which proves defective, or replace unit with a comparable model. To obtain service under the terms of this warranty, call toll free (866) 479-3390. THIS LIMITED WARRANTY COVERS UNITS PURCHASED AND USED WITHIN THE UNITED STATES AND CANADA AND DOES NOT COVER: · Damages from improper installation. · Defects other than manufacturing defects. · Damages from misuse, abuse, accident, alteration, lack of proper care and maintenance, or incorrect current or voltage. · Damage from service by other than an authorized dealer or service center. This warranty gives you special legal rights and you may also have other rights to which you are entitled which may vary from state (province) to state (province). Shipping and handling charges may apply. 24 XXII. TROUBLESHOOTING PROBLEM I see smoke and detect an odor during my first use of the Oven. I hear a fan running when I am using a mode that is not supposed to use the convection fan. I can't set the temperature in my oven. My timer is not counting down. My oven is not heating. The READY indicator does not show on my DISPLAY. POSSIBLE CAUSE USmnoitkies annodt opdluorggareedeixnp,eocrtecdircduriting the initual use of your oven, as the bprroetaekcetirveisctoraiptipnegdthat is used during shipment will burn off. The DISPLAY cooling fan is running. UYonuitairseninotTOpAluSgT,gDeEdFiRnO, SoTr, coirrcKuEiEt P WARM Mode. breaker is tripped You have not pressed the START/CANCEL button after the oven is preheated UbanrnediattkihseernRoisEtAtprDilpYupginegddeicdatinor, oisr cshirocwunit on the DISPLAY. You have not pressed the START/CANCEL button after selecting desired MODE, TEMP, and TIME settings. UThneitoivsenoist pnolutgpgreehdeainte, do.r circuit breaker is tripped You have not pressed START/CANCEL after selecting desired MODE, TEMP, and TIME settings. Changes were made to TEMP or TIME settings during the cooking process You are in TOAST, BROIL, DEFROST, or ROTISSERIE mode. These modes do not require a preheat cycle. 25 SOLUTION We recommend a trial run of your oven as outlined in the section BEFORE YOUR FIRST USE of this manual. Your oven is equipped with two fans, one for convection baking, and one that acts as a cooling fan for the electronic DISPLAY. Similar to a computer cooling fan, the DISPLAY needs to be cooled while the oven is in use. The cooling fan does not circulate air within the oven cavity. Select a mode other than TOAST, DEFROST or KEEP WARM. Once the oven is preheated and the READY indicator is shown on the DISPLAY, you must press the START/ CANCEL button to start the countdown timer. Once your desired MODE, TEMP, and TIME settings have been made, you must press the START/CANCEL button to begin preheating the oven. Wait until the oven has been properly preheated. Depending on selected temperature, it can take up to 10 minutes for the oven to preheat. Once desired MODE, TEMP or TIME settings have been made, you must press START/CANCEL to begin preheating the oven. The READY indicator will no longer display when changes are made after the cooking process has started. This is normal and there is no need to wait for the READY indicator to show on the DISPLAY. Please refer to the TOAST, BROIL, DEFROST, or ROTISSERIE sections of the manual for more information. 26 TROUBLESHOOTING (CONT.) PROBLEM I hear a clicking noise inside the oven during the cooking process. I cannot set the timer above 3 hours. My ROTISSERIE SPIT is not turning. My food flops over on the ROTISSERIE SPIT. POSSIBLE CAUSE Thermostat is turning on and off during the cooking process The maximum timer setting of your oven is 3 hours. UYonuithiasvneontopt lsueglegcetdedinR,OoTrIScSiErcRuIEit mode. breaker is tripped Food type is too large for oven and is rubbing against the top or bottom of oven cavity. You did not place the ROTISSERIE TINES on the ROTISSERIE SPIT. The ROTISSERIE SCREWS are missing from the ROTISSERIE TINES, or have become loose. One of the ROTISSERIE TINES has fallen out of the food. SOLUTION The thermostat will cycle on and off during the cooking process to maintain the selected temperature. The oven timer can only be set to a maximum of 3 hours, at which time the heating elements will turn off and the END indicator will show on the DISPLAY. The TIME can be reset for any additional cooking time needed. Select the ROTISSERIE mode. Select a smaller food type, or ensure that your food is properly secured with kitchen string. The ROTISSERIE TINES must be used for all food types on the ROTISSERIE SPIT. Place the ROTISSERIE SCREWS on the ROTISSERIE TINES and ensure that they are properly tightened. Tighten the ROTISSERIE SCREWS on the spit and ensure that both ends of the ROTISSERIE TINES have pierced a solid portion of the food. 27 28 XXIII. RECIPES Peach Crumble Serves: 8 Prep Time: 10 minutes, plus 5 minutes cooling time Cook Time: 45 minutes Make-Ahead: Topping can be made up to 1 week ahead, covered and frozen. INGREDIENTS 7 tbs chilled unsalted butter, cut into pieces, plus more for coating 1 cup all-purpose flour, divided 1 cup sugar, divided 1/2 tsp ground cinnamon 3 1/2 lb ripe peaches (about 8), halved, pitted, cut into 1-inch-thick wedges 1 tbs fresh lemon juice 1 tsp pure vanilla extract 1/2 cup old fashioned oats Vanilla ice cream, for serving METHOD 1. Position Oven Rack on lowest rack of Curtis Stone Convection Oven. Using BAKE mode, set oven to 350°F for 45 minutes and preheat. Coat an 8-inch round or square baking dish with butter. 2. In a large bowl, mix 3 tbs flour, 1/2 cup sugar, cinnamon, and pinch of salt. Add peaches, lemon juice, and vanilla and toss to coat. Spread peach mixture evenly in prepared baking dish (do not mound peach mixture) and set aside. 3. In a medium bowl, mix remaining flour, 1/2 cup sugar, oats, and pinch of salt to blend. Using your fingers, rub 7 tbs butter into flour mixture until moist clumps form. Sprinkle topping evenly over peach mixture. 4. Bake 45 minutes, or until juices are bubbling, fruit is tender, and topping is golden brown. If topping begins to brown before juices are bubbling, loosely tent dish with aluminum foil. 5. Cool crumble for 5 minutes. Spoon into bowls and serve warm with ice cream. 29 Banana Walnut Bread Serves: 8 Prep Time: 15 minutes, plus 15 minutes cooling time Cook Time: 1 hour and 20 minutes Make-Ahead: Banana bread can be wrapped tightly and stored at room temperature for up to 3 days. INGREDIENTS Nonstick cooking spray 2 cups walnuts, divided 1 2/3 cups all-purpose flour 1 tsp baking soda 1/2 tsp freshly grated nutmeg 1/4 tsp ground cinnamon 1 1/4 cups sugar 2 large eggs 1/2 cup canola oil 1 1/3 cups coarsely mashed ripe bananas (about 3 large) 2 tbs plain whole-milk yogurt 1 tsp pure vanilla extract METHOD 1. Position Oven Rack on second lowest rack of Curtis Stone Convection Oven. Using BAKE mode, set oven to 325°F for 1 hour and 20 minutes and preheat. Lightly spray a 9x5x3-inch loaf pan with nonstick spray. 2. Spread 1 1/2 cups walnuts on Oven Tray and bake for 5 minutes, or until toasted and golden brown in center. Cool nuts and coarsely chop. 3. Meanwhile, in medium bowl, whisk flour, baking soda, nutmeg, cinnamon, and 1/2 tsp salt. In a large bowl, using an electric hand mixer on medium-high speed, beat sugar and eggs 8 minutes, or until pale and thick. Gradually beat in oil. Beat in bananas, yogurt, and vanilla. Reduce speed to low, add flour mixture, and beat just until blended. Fold toasted walnuts into batter. 4. Pour batter into prepared pan. Sprinkle top with 1/2 cup walnuts. Bake 1 hour and 15 minutes, or until top is brown and a wooden toothpick inserted into center comes out clean. If bread has browned nicely before center is done, tent bread loosely with aluminum foil and continue baking. Cool bread in pan on Multipurpose Rack for 15 minutes. 5. Invert bread onto rack and turn right side up. Slice and serve warm, or cool completely before serving. 30 Chocolate Chunk Cookies with Pecans Makes: 16 Prep Time: 15 minutes Cook Time: 40 minutes Make-Ahead: Cookies are best served warm. Shaped cookies can be frozen until firm, then stored in a freezer bag for up to 1 month. Bake frozen cookies without thawing, but allow a few additional minutes of baking time. INGREDIENTS 1 cup all-purpose flour 1/2 tsp baking soda 4 oz (1 stick) unsalted butter, softened 1/2 cup granulated sugar 1/3 cup packed light brown sugar 1 tsp pure vanilla extract 1 large egg 6 oz bittersweet chocolate (60% cacao), coarsely chopped into chunks 1 cup pecan halves, toasted METHOD 1. Position Oven Rack in center of Curtis Stone Convection Oven. Using BAKE mode, set oven to 375°F for 13 minutes and preheat. Line 13x9-inch baking sheet with parchment paper. 2. In small bowl, whisk flour and baking soda together. 3. In large bowl, using an electric hand mixer, beat butter, granulated sugar, brown sugar, vanilla, and 1/8 tsp salt on medium-high speed 3 minutes, or until creamy. Beat in egg. Reduce mixer speed to low and gradually beat in flour mixture just until blended. Add chocolate and pecans and mix just until pecans break up a bit. 4. Using about 1 1/2 oz dough for each cookie, drop 6 dough mounds onto prepared baking sheet, spacing them evenly apart. Bake cookies 13 minutes, or until edges and tops are golden brown but centers are still soft and moist. Cool cookies on baking sheet for 5 minutes. Transfer cookies to Multipurpose Rack to cool. Repeat with remaining dough, being sure baking sheet is completely cool before adding dough. Serve cookies warm. White Cheddar Biscuits Makes: 8 Prep Time: 10 minutes, plus 20 minutes chilling time Cook Time: 18 minutes Make-Ahead: Biscuits are best served warm. Unbaked biscuits can be frozen until firm, then stored in freezer bag for up to 1 week. Bake frozen biscuits without thawing, but allow few additional minutes of baking time. INGREDIENTS 3 1/2 cups all-purpose flour 1 tbs baking powder 1 tbs sugar 2 cups shredded white Cheddar cheese (about 5 oz.) 2 1/4 cups chilled heavy cream, plus more for brushing METHOD 1. Position Oven Rack in center of Curtis Stone Convection Oven. Using BAKE mode, set oven to 400°F for 18 minutes and preheat. Line 13x9-inch baking sheet with parchment paper. 2. In large bowl, mix flour, baking powder, sugar, and 1 tbs salt. Mix in cheese. Add cream and gently stir just until moist dough forms. 3. Turn dough out onto lightly floured surface and gather dough just until it holds together loosely. Pat dough out to an 8-inch square. Using 2 3/4-inch biscuit cutter, cut out biscuits, flouring cutter between each cut. Arrange biscuits about 1/2-inch apart on prepared baking sheet. Cover and refrigerate for 20 minutes, or until biscuits are chilled. 4. Brush tops of biscuits with cream. Bake, rotating sheet halfway through baking, 18 minutes, or until biscuits are golden brown on bottom and top and just baked through. Serve warm. 31 32 Hummingbird Cupcakes Makes: 12 Prep Time: 30 minutes, plus 30 minutes cooling time Cook Time: 40 minutes Make-Ahead: Frosted cupcakes can be made up to 2 days ahead, stored airtight and refrigerated. Serve cold or at room temperature. INGREDIENTS Cupcakes: 1/4 fresh ripe pineapple, peeled, cored, coarsely chopped 1 1/4 cups all-purpose flour 1/2 tsp baking soda 1/2 tsp ground cinnamon 1/3 cup finely chopped pecans 1/2 cup granulated sugar 1/3 cup packed light brown sugar 2 large eggs 3/4 tsp pure vanilla extract 3/4 cup mashed ripe bananas (about 2 bananas) 1/4 cup canola oil Frosting: 3/4 cup packed light brown sugar One 8-oz. package cream cheese, softened 3 tbs unsalted butter, softened 1/2 tsp pure vanilla extract 3 tbs sweetened shredded coconut, toasted METHOD To make cupcakes: 1. Position Oven Rack on second lowest rack of Curtis Stone Convection Oven. Using BAKE mode, set oven to 350°F for 20 minutes and preheat. Line 6 standard (1/3-cup) muffin cups with paper liners. 2. In food processor, pulse pineapple until it is mostly crushed and some small chunks remain. Reserve 1/3 cup of crushed pineapple, and save any remaining pineapple for another use. 3. In medium bowl, whisk flour, baking soda, cinnamon, and 1/2 tsp salt. Whisk in pecans. In a large bowl, whisk granulated sugar, brown sugar, eggs, and vanilla until smooth. Whisk in reserved crushed pineapple, banana, and oil. Whisk in flour mixture just until blended. 4. Spoon about 1/4 cup batter into each prepared muffin cup. Bake 18 to 20 minutes, or until a wooden toothpick inserted in center of cupcake comes out with few moist crumbs attached. Transfer pan to Multipurpose Rack and cool for 10 minutes, then remove cupcakes from pan and cool cupcakes completely on rack. Repeat to bake remaining 6 cupcakes, being sure pan is cool before adding batter. To make frosting and serve: 5. In large bowl, using an electric hand mixer, beat sugar, cream cheese, butter, and vanilla on medium speed 6 minutes, or until smooth and fluffy. 6. Spread frosting over cupcakes and sprinkle with coconut. 33 34 Classic Apple Pie Serves: 8 Prep Time: 20 minutes, plus at least 1 hour and 30 minutes chilling and cooling time Cook Time: 1 hour and 20 minutes Make-Ahead: Pie is best served warm, but will keep, covered and at room temperature, for up to 1 day. INGREDIENTS Crust: 2 1/2 cups all-purpose flour 2 tbs granulated sugar 1/2 lb (2 sticks) cold unsalted butter, cut into 1/2-inch cubes 1/3 cup ice-cold water Filling: 2/3 cup packed light brown sugar 1/4 cup all-purpose flour 1 tsp ground cinnamon 1/2 tsp freshly grated nutmeg Pinch of ground cloves 3 Granny Smith apples, peeled, cored, cut into 1/2-inch wedges 2 Golden Delicious apples, peeled, cored, cut into 1/2-inch wedges 2 Gala apples, peeled, cored, cut into 1/2-inch wedges 1/3 cup dark raisins 2 tbs unsalted butter, thinly sliced 1 tsp whole milk 2 tsp raw or granulated sugar Vanilla ice cream, for serving METHOD To make crust: 1. In a food processor, pulse flour, sugar, and 1 tsp salt to blend. Add butter and pulse about 10 times, or until butter is in pea-size pieces. While pulsing, drizzle in water and process just until moist clumps form. Transfer dough to a work surface, divide it in half, making one half slightly larger than other, and form into 2 thick disks. Wrap each disk in plastic wrap and refrigerate at least 30 minutes, and up to 1 day. 35 Meanwhile, to make filling and bake pie: 2. Position Oven Rack on lowest rack of Curtis Stone Convection Oven. Using BAKE mode, set oven to 400°F for 1 hour and 15 minutes and preheat. 3. In large bowl, whisk brown sugar, flour, cinnamon, nutmeg, cloves, and 1/4 tsp salt together. Add apples and raisins and toss to coat. 4. On lightly floured surface, roll out larger disk of dough into a 13-inch round, occasionally rotating dough and dusting surface with flour to prevent dough from sticking. Brush away excess flour and transfer dough to 9-inch pie dish, centering and coaxing it into dish. Trim dough, leaving about 1-inch overhang. Roll out other disk of dough on floured surface into 12-inch round. 5. Transfer apple mixture to pie dish, then top with butter. Drape remaining dough round over apples. Trim overhang to 1/2inch and press edges together; fold dough under itself so it is flush with edge of pie dish. Crimp edge decoratively. 6. Lightly brush top of pie with milk and sprinkle all over with raw sugar. Using a small sharp knife, cut 4 steam vents in top crust. Bake for 15 minutes. Loosely tent pie with aluminum foil. Reduce temperature to 350°F and bake pie 1 hour, or until crust is golden and filling is bubbling through steam vents. Cool pie on Multipurpose Rack until warm. 7. Cut pie into wedges and serve with ice cream. 36 Tomato-Salami Pizza Serves: 4 Prep Time: 10 minutes, plus 45 minutes rising time Cook Time: 15 minutes Make-Ahead: Pizza is best eaten as soon as it's made. INGREDIENTS 1/2 cup lukewarm water (110° to 115°F) 1 tsp honey 1 1/4 tsp active dry yeast 1 1/4 cups all-purpose flour, plus more for dusting 2 tbs extra-virgin olive oil, divided 2 tsp finely chopped garlic 1 1/2 oz paper-thin slices salami 1 small tomato (about 4 oz), cut into 1/4-inch-thick rounds 4 oz fresh mozzarella cheese, torn into small pieces METHOD 1. In small bowl, whisk water, honey, and yeast. Set aside 5 minutes, or until foamy. Stir to dissolve yeast. 2. In food processor, pulse flour and 1/2 tsp salt to combine. With machine running, pour in yeast mixture and 2 tsp oil and process until dough forms ball. Transfer dough to work surface and knead for about 3 minutes, or until smooth and elastic. Do not add too much flour. The dough will be tacky but should release cleanly from your hands. 3. Place on floured 12-inch pizza pan and dust top with flour. Cover with plastic wrap. Let stand in warm, draft-free place 45 minutes, or until doubled in volume. 4. Position Oven Rack on lowest rack of Curtis Stone Convection Oven. Using CONVECTION mode, set oven to 450°F for 15 minutes and preheat. 5. Using floured hands, stretch out dough until it covers pan. Working quickly, drizzle and rub remaining oil over dough. Sprinkle garlic evenly over dough and gently rub it into oil. Arrange salami and tomato slices in a single layer, on dough, leaving a 1-inch border around circumference. Scatter cheese on top. Sprinkle with salt and pepper. 6. Bake 15 minutes, or until crust is crisp and golden brown on bottom and cheese has melted and begun to brown. Transfer pizza to cutting board. Using a pizza cutter or large knife, cut pizza into wedges and serve. 37 Chicken Casserole with Fennel and Bacon Serves: 4 Prep Time: 25 minutes Cook Time: 1 hour and 20 minutes Make-Ahead: Casserole can be assembled (unbaked) without bread crumb topping up to 4 hours ahead, cooled, covered, and refrigerated. Sprinkle bread crumb topping over casserole just before baking and allow a bit more baking time. INGREDIENTS 4 whole chicken legs (thighs and drumsticks; about 8 oz. each), excess fat removed 2 tsp olive oil 3 slices bacon, coarsely chopped 1 small fennel bulb, trimmed, finely chopped (about 1 cup) 1/2 onion, finely chopped (about 1 cup) 2 tsp finely chopped fresh rosemary 2 tsp finely chopped fresh thyme 3 garlic cloves, finely chopped 1 tsp fennel seeds, ground 1 cup reduced-sodium chicken broth One 15-oz can cannellini beans, drained, rinsed 1/4 cup panko (Japanese bread crumbs) 1/4 cup freshly grated Parmesan cheese METHOD 1. Position Oven Rack in center rack position of Curtis Stone Convection Oven. Using ROAST mode, set oven to 375°F for 40 minutes and preheat. Place Multipurpose Rack in Oven Tray. 2. Coat chicken with oil and season with salt and pepper. Place chicken on Multipurpose Rack and roast in center of oven 40 minutes, or until they are golden and barely pink at bone when pierced with tip of small sharp knife. Remove tray from oven. 3. Meanwhile, heat large skillet over medium heat. Add bacon and cook, stirring occasionally, 8 minutes, or until crisp. Add fennel and onions and cook, stirring occasionally, 8 minutes, or until tender. Stir in rosemary, thyme, garlic, and ground fennel and cook 2 minutes, or until fragrant. Stir in broth and beans. Season with salt and pepper. Bring mixture to simmer. 4. Transfer bean mixture to an 11x7-inch rectangular baking dish. Nestle chicken in bean mixture. In small bowl, mix panko and Parmesan. Sprinkle most panko mixture over beans (don't worry if juices are soaked up by some of crumbs) and remainder over chicken. 5. Using ROAST mode, set oven to 350°F for 25 minutes and preheat. Bake casserole 25 minutes, or until bean mixture is bubbling all over and panko topping is crisp and golden. Let stand for 15 minutes before serving. 38 Grilled Cheese Toasts Makes: 12 slices cheese bread (and about 1 cup cheese spread) Prep Time: 10 minutes Cook Time: 3 minutes Make-Ahead: Cheese-butter spread can be made up to 2 weeks ahead, covered, and refrigerated. INGREDIENTS 12 tbs (1 1/2 sticks) unsalted butter, room temperature 2 oz extra-sharp Cheddar cheese, finely grated 2 oz Parmesan cheese, finely grated 1 1/2 tsp garlic powder 1/4 tsp paprika 12 slices sourdough bread 3 tbs finely chopped fresh chives METHOD 1. In food processor, blend butter, cheeses, garlic powder, and paprika until creamy, with small bits of cheese still visible. Season with salt and pepper. 2. Spread about 1 1/2 tbs cheese mixture over each slice of bread and arrange 4 to 6 slices on Oven Tray. 3. Position Oven Rack on top rack of Curtis Stone Convection Oven. Using BROIL mode, set oven to 400°F for 4 minutes. Broil toast for 3 to 4 minutes, or until cheese bubbles and turns golden brown. Sprinkle with chives and serve immediately. Repeat to cook remaining toast. Morning Toast with Melted Raspberries Serves: 4 Make-Ahead: Toast and berries should be served as soon as they are made. Prep Time: 10 minutes Cook Time: 3 minutes INGREDIENTS 3 tbs salted butter, softened Eight 1/2-inch-thick slices of your favorite bread 12 oz fresh raspberries 1/4 cup pure maple syrup 2 tsp finely grated lemon zest METHOD 1. Spread butter over one side of each slice of bread. 2. Using BROIL mode, set Curtis Stone Convection Oven to 400°F for 4 minutes. Arrange bread on Oven Rack and broil in center of oven 3 to 4 minutes, or until tops are golden brown and crisp. 3. Meanwhile, heat large skillet over medium-high heat. Add raspberries, maple syrup, and zest and cook 1 minute, or until berries soften just slightly and begin to release enough juice to form syrup. Don't let berries cook too long, or they will become mushy and lose their beautiful shape. 4. Spoon warm berry mixture over toast and serve immediately. 39 40 Slow-Cooked Pulled Pork Sandwiches and Red Cabbage Coleslaw Serves: 6 Prep Time: 15 minutes Cook Time: 3 hours Make-Ahead: Pork can be made up to 1 day ahead, cooled, covered, and refrigerated; reheat over medium heat before serving. INGREDIENTS 3/4 cup plus 1 tbs. brown sugar, divided 2 tsp paprika 1/2 tsp each cayenne pepper and onion powder One 3-lb boneless pork shoulder roast 3 tsp olive oil, divided 1 small red onion, thinly sliced, divided 4 garlic cloves, smashed 4 cups reduced-sodium chicken broth 2 1/4 cups apple cider vinegar, divided 1/4 cup tomato paste 2 tsp crushed red pepper flakes 3 tbs mayonnaise 1/4 head red cabbage (about 8 oz), thinly shaved 1 carrot, peeled, grated 6 Kaiser rolls, halved, toasted METHOD 1. Position Oven Rack on lowest rack of Curtis Stone Convection Oven. Using SLOW COOK mode, set oven to 250°F for 3 hours and preheat. 2. In small bowl, mix 1 tbs brown sugar, paprika, cayenne, onion powder, 2 tsp salt, and 1/2 tsp pepper. Coat pork in spice mixture. 41 3. Heat a 5-qt casserole pot over medium-high heat. Add 2 tsp oil and pork. Cook pork, turning occasionally, 8 to 10 minutes, or until browned all over. Set pork aside. Pour off all fat and carefully wipe pot with damp kitchen towel. Add 1 tsp oil, half red onion, and garlic and cook for 4 minutes, or until onions begin to brown. Add broth and 1/4 cup vinegar. Return pork to pot and bring to a simmer. 4. Cover pot and transfer to oven. Cook 3 hours, or until meat is fork-tender. Remove pot from oven, uncover and cool for 30 minutes. 5. In small saucepan, whisk remaining brown sugar and 2 cups vinegar. Bring mixture to a simmer over medium-high heat and cook 5 minutes, or until reduced by one-third. Remove from heat and whisk in tomato paste, red pepper flakes, 1 tbs salt, and 1 tsp pepper. Set barbecue sauce aside. 6. Transfer pork to large bowl and, using two forks, coarsely shred meat. Add 1 cup barbecue sauce and toss to coat. Season pulled pork with salt and pepper. Keep warm. 7. In large bowl, whisk mayonnaise and 2 tbs barbecue sauce. Add cabbage, carrots, and half onion and toss to coat. Season coleslaw with salt and pepper. 8. Spoon about 1 cup of pulled pork onto bottom half of each toasted roll. Top with more barbecue sauce, coleslaw, and tops of rolls and serve. 42 Perfect Pot Roast Serves: 4 Prep Time: 10 minutes Cook Time: 3 hours and 20 minutes Make-Ahead: Pot roast can be made up to 2 days ahead, cooled, covered, and refrigerated. Rewarm pot roast, covered, in a 300°F oven 30 minutes, or until warmed through. INGREDIENTS One 3-lb beef chuck roast All-purpose flour, for dusting 2 tbs olive oil 1 onion, thinly sliced 4 garlic cloves, thinly sliced 1/2 bunch fresh thyme, tied with butcher's twine 1 cup dry white wine 2 cups low-sodium beef broth 1 lb baby red potatoes, halved, or quartered if large 12 oz carrots (about 4 medium carrots), peeled, cut into 1-inch pieces METHOD 1. Position Oven Rack on lowest rack of Curtis Stone Convection Oven. Using BAKE mode, set oven to 350°F for 3 hours and preheat. 2. Place 5-qt casserole pot over medium-high heat. Season beef with salt and pepper. Dust beef with flour, shaking off excess. Add oil to hot pot, then add beef, and cook, turning occasionally, 12 minutes, or until brown on all sides. Transfer beef to plate. 3. Reduce heat to medium. Add onions and cook, stirring, 3 minutes, or until they begin to soften. Add garlic and thyme. Stir in wine and cook 4 minutes, or until mostly evaporated. Add broth. Return beef and any accumulated juices to pot. 4. Bring to simmer, cover, and transfer to oven. Cook for 2 hours and 30 minutes. Scatter potatoes and carrots around beef, and cook uncovered 30 minutes, or until beef is fork-tender. 5. Transfer pot roast and vegetables to serving platter. Slice beef and serve with vegetables and cooking liquid. 43 Rotisserie Pork Loin with Rosemary Salt Serves: 6 Prep Time: 15 minutes, plus 2 to 4 hours brining Cook Time: 1 hour Make-Ahead: Brine can be made up to 2 days ahead, covered and refrigerated. INGREDIENTS One 3-lb boneless pork loin roast, preferably with top layer of fat still intact 1/3 cup kosher salt 2 tbs. honey 8 rosemary sprigs, divided 4 garlic cloves, smashed 1 tsp black peppercorns 2 cups ice cubes 1 tbs olive oil 2/3 cup reduced-sodium chicken broth METHOD 1. Using sharp knife, score fat that covers top of pork by cutting shallow slashes (about 1/4-inch deep) at 1-inch intervals, cutting into fat but not flesh. 2. In medium saucepan, combine salt, honey, 6 rosemary sprigs, garlic, peppercorns, and 3 cups water. Bring mixture to boil over medium heat, whisking to dissolve salt. Pour mixture into a tall container and add ice cubes, stirring to melt ice. 3. Add pork to cooled brine and refrigerate at least 2 hours and up to 4 hours. 4. Remove pork from brine, and pat dry with paper towels. Tie pork crosswise with kitchen string in 3 to 4 places to help maintain its shape while roasting. Fit pork roast onto Rotisserie Spit and secure well with Rotisserie Tines. 5. Finely chop enough of 2 rosemary sprigs to equal 2 tsp. In small bowl, combine 1 tbs kosher salt and chopped rosemary. Rub mixture together with your fingertips 1 minute, or until fragrant. Rub pork all over with oil. Rub rosemary salt all over pork, working it into score marks. 6. Position spit inside Curtis Stone Convection Oven. Position Oven Tray on Oven Rack in lowest rack of oven. Using ROTSSERIE mode, roast pork at 450°F 1 hour, or until an instant-read thermometer inserted into thickest part of pork reads 145°F for medium doneness. Using Rotisserie Removal Tool, remove spit from oven and rest pork on cutting board for 15 minutes. Remove pork from spit and remove string. 7. Meanwhile, place oven tray over medium heat. Add broth to tray and bring to boil, stirring with wooden spoon to scrape up browned bits. Season pan jus with salt and pepper. 8. Thinly slice pork crosswise and transfer to serving platter. Serve with pan jus. 44 Classic Meat Loaf Serves: 6 Prep Time: 5 minutes, plus 20 minutes cooling time Cook Time: 1 hour Make-Ahead: Beef mixture can be made up to 1 day ahead, covered and refrigerated. INGREDIENTS 1 cup cubed (1/2-inch) French baguette 1/3 cup whole milk 1 1/2 lb 80% lean ground beef 1/2 cup freshly grated Parmesan cheese 1/3 cup finely chopped fresh flat-leaf parsley 1/3 cup coarsely grated onion (use large holes on box grater) 1/3 cup tomato paste 2 large eggs, beaten to blend 1 tbs chopped fresh thyme 1 tsp chopped fresh rosemary 1/2 cup ketchup 2 tbs light brown sugar 1 tbs Worcestershire sauce METHOD 1. Using ROAST mode, set Curtis Stone Convection Oven to 350°F for 1 hour and preheat oven. Line Oven Tray with aluminum foil (for easy cleanup). Place Multipurpose Rack inside tray. 2. In large bowl, stir bread cubes and milk. Soak 10 minutes, or until bread is very soft. 3. Mash bread with your hands. Add ground beef, Parmesan, parsley, onion, tomato paste, eggs, thyme, rosemary, 2 tsp salt, and 1 1/2 tsp pepper. Using your hands, mix just until all ingredients are thoroughly combined. Shape meat into 9 1/2 x 4 1/2-inch oval loaf and place onto multipurpose rack. Place Oven Tray on Oven Rack in center of oven and bake meatloaf for 40 minutes. 4. Meanwhile, in small bowl, mix ketchup, brown sugar, and Worcestershire sauce. Spread 1/4 cup ketchup mixture over meat loaf and continue baking 20 minutes, or until an instant-read thermometer inserted into center of loaf reads 150°F. Let stand at room temperature for 10 minutes. 5. Remove meat loaf from multipurpose rack, slice, and serve with remaining ketchup mixture. 45 Roasted Salmon and Beets with Herb Vinaigrette Serves: 4 Make-Ahead: Salmon is best served right away. Prep Time: 20 minutes Cook Time: 35 minutes INGREDIENTS 4 medium beets, preferably golden (1 lb. total), scrubbed, very thinly sliced lengthwise 6 tbs extra-virgin olive oil, divided One 1 1/2-lb skinless salmon fillet (from head end) 1 tbs finely chopped fresh chives 1 tbs finely chopped fresh flat-leaf parsley 1 tbs finely chopped fresh tarragon 3 tbs finely chopped shallots 1 tbs freshly grated lemon zest 1/4 cup fresh lemon juice 4 cups mixed baby greens METHOD 1. Position Oven Rack in center of Curtis Stone Convection Oven. Using ROAST mode, set oven to 450°F for 35 minutes and preheat. 2. On Oven Tray, toss beets with 1 tbs oil to coat. Season with salt and pepper. Arrange beets in center of tray, forming a bed just large enough to hold salmon. Roast beets for 20 minutes, or until crisp-tender. 3. Place salmon on top of beets. Brush salmon all over with 1 tbs oil and season with salt and pepper. In medium bowl, mix chives, parsley, and tarragon. Sprinkle all but 1 tbs of mixed herbs on top of salmon. Roast salmon for 15 minutes, or until cooked to medium-rare doneness so it is slightly rosy in center. 4. Meanwhile, whisk 4 tbs oil, shallots, lemon zest, and lemon juice into remaining mixed herbs. Season vinaigrette with salt and pepper. 5. Toss mixed greens with 2 tbs vinaigrette. Drizzle remaining vinaigrette over and around salmon and beets and serve greens alongside. 46 Rotisserie Prime Rib Serves: 8 Make Ahead: Beef is best served after cooking. Prep Time: 5 minutes Cook Time: 1 hour and 20 minutes INGREDIENTS 1 boneless rib-eye roast (5 lb), fat trimmed to thin layer 2 tsp olive oil 3/4 cup high-quality beef broth METHOD 1. Tightly tie beef crosswise with kitchen string in 3 to 4 places to maintain cylindrical shape that is no wider than 6 inches in diameter. Fit beef onto Rotisserie Spit and secure well with Rotisserie Tines. Coat beef with oil and season generously with salt and pepper. 2. Position spit inside Curtis Stone Convection Oven. Position Oven Tray on Oven Rack in lowest rack position of oven. Using ROTISSERIE mode, roast beef at 300°F 1 1/4 to 1 1/2 hours, or until an instant-read thermometer inserted into thickest part of beef reads 120°F for rare doneness. Using Rotisserie Removal Tool, remove spit from oven and rest beef on cutting board 15 minutes. Remove beef from spit and remove twine. 3. Carefully pour off fat in oven tray and discard. Place oven tray over medium heat, add broth and bring to boil, stirring with wooden spoon to scrape up browned bits. Season jus with salt and pepper. 4. Cut beef into 1/2-inch-thick slices and serve with jus. Shawarma Spiced Leg of Lamb Serves: 6 Prep Time: 15 minutes, plus 15 minutes resting time Cook Time: 45 minutes Make-Ahead: Lamb can be coated in spice mixture, tied, covered, and refrigerated up to 1 day ahead. INGREDIENTS 2 tsp each ground coriander, ground cumin, paprika 1/4 tsp each cayenne, ground cinnamon 1 boneless butterflied leg of lamb (about 3 lb) excess fat removed 2 tsp olive oil METHOD 1. In small bowl, mix coriander, cumin, paprika, cayenne, cinnamon, 2 tsp salt, and 1 tsp pepper. Coat lamb with oil and rub all over with spice mixture. 2. Tightly roll lamb into cylinder. Tie lamb crosswise with kitchen string in 4 to 5 places to help maintain its shape while roasting. Fit lamb onto Rotisserie Spit and secure well with Rotisserie Tines. 3. Position spit inside Curtis Stone Convection Oven. Position Oven Tray on Oven Rack in lowest rack position of oven. Using ROTISSERIE mode, roast lamb at 450°F 45 minutes, or until an instant-read thermometer inserted into thickest part of lamb reads 130°F for medium doneness. Using Rotisserie Removal Tool, remove spit from oven and rest lamb on cutting board 15 minutes. Remove lamb from spit and remove string. 4. Thinly slice lamb crosswise and transfer to serving platter. 47 48 Cod Gratiné with Gruyère Crumb Serves: 6 Prep Time: 20 minutes, plus 20 minutes chilling time Cook Time: 12 minutes Make-Ahead: Gruyère crust can be made up to 2 days ahead, rolled, covered and frozen. INGREDIENTS 1 1/2 cups fresh bread crumbs 1 cup finely grated Gruyère cheese (about 1 1/2 oz) 4 tbs unsalted butter, softened 6 cod or halibut fillets (about 4 oz each; about 1 inch thick) 1 tbs olive oil 1 tbs Dijon mustard Lemon wedges, for serving METHOD 1. In food processer, blend bread crumbs and cheese until finely ground. Add butter and 1/2 tsp salt and blend until mixture forms a ball. 2. In between 2 sheets of parchment paper, roll crust to an 11x8-inch rectangle. Refrigerate 20 minutes, or until crust is firm. 3. Pat fish dry. Coat with oil and season with salt. Place fish on Oven Tray. Brush tops of fish with mustard. Cut crust into 6 pieces big enough to cover tops of fish. Place crust, parchment side up, onto fish and remove parchment. 4. Position Oven Rack in second lowest rack of Curtis Stone Convection Oven. Using BROIL mode, set oven to 450°F for 17 minutes. After 5 minutes, place Oven Tray in preheated oven and broil fish, rotating halfway through cooking, 10 to 12 minutes, or until crust is brown and fish is barely opaque in center when flaked with tip of small knife. It may be necessary to rotate individual pieces of fish to achieve even browning. 5. Serve with lemon wedges. 49 Pesto-Glazed Chicken Serves: 4 Make-Ahead: Pesto can be made up to 2 weeks ahead, covered and refrigerated Prep Time: 10 minutes Cook Time: 16 minutes INGREDIENTS 1/4 cup pine nuts, toasted 2 garlic cloves 1/4 tsp red pepper flakes 1 1/2 cups lightly packed fresh basil leaves 1/2 cup freshly grated Parmesan cheese (about 2 oz) 1/3 cup extra-virgin olive oil 4 skinless boneless chicken breast halves (about 6 oz each) METHOD 1. In food processor, pulse nuts, garlic, red pepper flakes, and 1/4 tsp salt until nuts and garlic are finely chopped. Add basil and cheese and pulse about 10 times to coarsely chop basil. With machine running, gradually pour in all but 1 tbs oil. 2. Coat chicken breast with 1 tbs oil and season with salt and pepper. Place chicken, smooth side down, on Multipurpose Rack. Place rack on Oven Tray. 3. Position Oven Rack in center of Curtis Stone Convection Oven. Using BROIL mode, set oven to 450°F for 23 minutes. After 5 minutes, place Oven Tray in preheated oven and broil chicken 8 minutes. Turn chicken over and generously coat with pesto. Return oven tray to center of oven and broil 8 minutes, or until chicken shows no sign of pink when pierced in thickest part with tip of small sharp knife. Transfer chicken to cutting board and let stand for 3 minutes. 50 Broiled Chicken with Middle Eastern Spice Rub and Baby Greens Serves: 4 Prep Time: 15 minutes Cook Time: 18 minutes Make-Ahead: Spice rub and yogurt sauce can be prepared 1 day ahead. Cover and refrigerate yogurt sauce. Store spice mixture at room temperature. INGREDIENTS Chicken: 1/2 tsp each coriander seeds, cumin seeds, fennel seeds 1/2 tsp cayenne 1/4 tsp turmeric powder 4 boneless skinless chicken breasts, pounded to 1/4-inch thickness 2 tbs olive oil Yogurt Sauce: 1 English cucumber, peeled, seeded, thinly sliced 2 cups plain yogurt 4 garlic cloves, minced 1 lemon 1/3 cup chopped fresh cilantro 8 cups mixed baby salad greens METHOD To prepare chicken: 1. In small skillet, toast coriander, cumin, and fennel seeds over medium-high heat, shaking pan to jostle spices, 2 minutes, or until spices are fragrant and begin to pop. 2. Using spice grinder or mortar and pestle, grind toasted spices into powder. Mix in cayenne and turmeric. 3. Season chicken breasts generously with spice mixture and sprinkle with salt. Drizzle with some oil and rub spice mixture to coat chicken. Lay chicken, smooth side up, on Multipurpose Rack and place rack on Oven Tray. 4. Position Oven Rack in top rack of Curtis Stone Convection Oven. Using BROIL mode, set oven to 450°F for 13 minutes. After 5 minutes, place Oven Tray in preheated oven and broil chicken 8 minutes, or until just cooked through. Transfer chicken to 4 plates and let rest. 51 Meanwhile, to make yogurt sauce and serve: 5. In medium bowl, combine cucumber, yogurt, and garlic. Finely grate lemon peel into yogurt mixture, then squeeze 4 tsp juice into yogurt mixture. Stir in cilantro. Season with salt and pepper. 6. Mound greens alongside chicken on plates. Drizzle sauce over chicken and serve. 52 Chipotle Pork Tacos Serves: 6 Make-Ahead: Salsa will keep for up to 1 day, covered and refrigerated. Prep Time: 15 minutes Cook Time: 20 minutes INGREDIENTS 1/3 cup canned chipotle chilies in adobo sauce 1 large white onion, cut in half, half coarsely chopped, half finely chopped 1 1/4 cups coarsely chopped fresh cilantro 1 tbs brown sugar Two 12-oz pork tenderloins, trimmed of fat and sinew 1 tbs olive oil Twelve 6-inch corn tortillas, warmed METHOD 1. In food processor, puree chipotle chilies, coarsely chopped onions, 1 cup cilantro, and sugar. To make salsa, transfer 3/4 cup chipotle puree to small bowl and mix with 2 tbs water. Season with salt and set salsa aside. 2. In baking dish, coat pork with oil and remaining chipotle puree. Season with salt. Lay pork on Multipurpose Rack and place rack on Oven Tray. 3. Position Oven Rack in top rack of Curtis Stone Convection Oven. Using BROIL mode, set oven to 450°F for 25 minutes. After 5 minutes, place Oven Tray in preheated oven and broil pork, turning halfway through cooking, 20 minutes, or until an instant-read thermometer inserted into thickest part reads 130°F to 135°F. Transfer pork to cutting board to rest for 5 minutes. 4. In small bowl, mix finely chopped onions and 1/4 cup cilantro. 5. Cut pork crosswise into 1/4-inch-thick slices and transfer to small serving platter. Pour any carving juices over pork and serve with tortillas, salsa, and onion-cilantro mixture. Have each guest fill tortillas with pork, adding salsa and onion-cilantro mixture as desired. 53 Teriyaki Steaks Serves: 4 Make-Ahead: Steaks are best served right away. Prep Time: 5 minutes, plus 10 minutes cooling and resting time Cook Time: 20 minutes INGREDIENTS 1/4 cup reduced-sodium soy sauce 1/4 cup brown sugar 1 tbs sweet rice wine Two 16-oz New York strip steaks, 1 1/2 inch thick 1 tbs olive oil METHOD 1. In small saucepan over medium-high heat, bring soy sauce, sugar, and rice wine to boil, stirring to dissolve sugar. Reduce to simmer and cook for about 3 minutes, or until sauce is thick enough to coat back of spoon. Cool. Reserve 1 tbs teriyaki sauce for serving. 2. For easy cleanup, line Oven Tray with aluminum foil. Place Multipurpose Rack on oven tray. Pat steaks dry with paper towels. Coat steaks with oil and season with salt. Brush some teriyaki sauce over tops of steaks and place on rack. 3. Position Oven Rack in top rack of Curtis Stone Convection Oven. Using BROIL mode, set oven to 450°F for 20 minutes. After 5 minutes, place Oven Tray in preheated oven and broil steaks 7 minutes. Turn steaks over and brush with more teriyaki sauce. Broil steaks 7 minutes or until an instant-read thermometer reaches 120°F for medium-rare doneness. 4. Transfer steaks to cutting board, brush tops with reserved teriyaki sauce and rest for 5 minutes. Thinly slice steak against grain and serve. 54 Simple Rotisserie Chicken Serves: 2 to 4 Prep Time: 5 minutes Cook Time: 1 hour and 10 minutes Make-Ahead: For maximum flavor, chicken is best served right after cooking. However, use leftover rotisserie chicken for up to 2 days after cooking for salads, sandwiches, pizza topping, stir-fries, etc. INGREDIENTS One 3 to 3 1/2 lb whole chicken, trussed with butcher's twine 3 tbs butter 2 tsp Worcestershire sauce METHOD 1. Pat chicken dry with paper towels. Truss chicken (see page 56). Fit chicken onto Rotisserie Spit and secure well with Rotisserie Tines. In small saucepan, melt butter. Stir in Worcestershire sauce. Brush some butter all over chicken and season it generously with salt and pepper. 2. Position spit inside Curtis Stone Convection Oven. Place Oven Tray on Oven Rack in lowest rack position of oven. Using ROTISSERIE mode, roast chicken at 450°F, basting occasionally with remaining butter, 1 hour and 10 minutes, or until an instant-read thermometer inserted into thickest part of chicken thigh reads 165°F and juices run clear when pierced. It may take more or less time depending on size of chicken. Remove oven tray. Using Rotisserie Removal Tool, remove spit from oven and rest chicken on cutting board 15 minutes. Remove chicken from spit and remove sting. Transfer to platter and serve. 55 Rotisserie Chicken Four Ways 1. Creole Spice Rub: In small bowl, mix 1 1/2 tsp each freshly ground black pepper, sweet paprika, and kosher salt with 1/2 tsp each cayenne, celery seed, dried thyme, garlic powder. Sprinkle mixture over buttered chicken before cooking. 2. Jamaican Jerk Spice Rub: In small bowl, mix 1 tsp each ground allspice, ground cinnamon, ground coriander, light brown sugar, and kosher salt with 1/2 tsp freshly ground black pepper. Sprinkle mixture over buttered chicken before cooking. 3. Southwestern Spice Rub: In small bowl, mix 2 tsp each ground cumin and paprika with 1/2 tsp each garlic powder, chipotle chili powder, kosher salt, and 1/4 tsp freshly ground black pepper. Sprinkle mixture over buttered chicken before cooking. 4. Middle Eastern Spice Rub: In small bowl, mix 1 tsp each ground coriander, ground fennel, cayenne pepper, and kosher salt with 1/4 tsp turmeric. Sprinkle mixture over buttered chicken before cooking. XXIV. HOW TO TRUSS A CHICKEN 1. Cut a piece of kitchen string the length of your wingspan. Lay string horizontally on cutting board. 2. Place chicken, breast side up, in center of string, so that wings are positioned on top of string. 3. Pull strings over wings without crossing to pin wings against breast, while pulling each string downward between breasts and legs. 4. Cross strings just under bottom tip of breast, and pull to tighten strings. 5. Loop strings around legs (drumsticks) and secure with tight knot. 6. Trim the excess twine with scissors. 56 XXV. NOTES 57 58Adobe InDesign CS6 (Macintosh) Adobe PDF Library 10.0.1