Cuisinart Custom Classic® Toaster Oven Broiler

Important Safeguards

When using an electrical appliance, basic safety precautions should always be followed, including the following:

1. Read all instructions.
2. UNPLUG FROM OUTLET WHEN NOT IN USE AND BEFORE CLEANING. Allow to cool before cleaning or handling.
3. Do not touch hot surfaces. Use handles or knobs.
4. To protect against electrical shock, do not place any part of the toaster oven broiler in water or other liquids. See instructions for cleaning on page 6.
5. Close supervision is necessary when any appliance is used by or near children.
6. Do not operate any appliance with a damaged cord or plug or after the appliance has malfunctioned or has been dropped or damaged in any way or is not operating properly. Return the toaster oven broiler to the nearest Cuisinart Repair Center for examination, repair or mechanical or electrical adjustment.
7. The use of accessory attachments not recommended by Cuisinart may cause injury.
8. Do not use outdoors.
9. Do not let cord hang over the edge of the table or countertop where it could be pulled on inadvertently by children or pets, or touch hot surfaces, which could damage the cord.
10. Do not place toaster oven broiler on or near a hot gas or electric burner or in a heated oven.
11. Do not use this toaster oven broiler for anything other than its intended purpose.
12. Extreme caution should be exercised when using containers constructed of materials other than metal or glass in the toaster oven broiler.
13. To avoid burns, use extreme caution when removing tray or disposing of hot grease.
14. When not in use, always unplug the unit. Do not store any materials other than manufacturer's recommended accessories in this oven.
15. Do not place any of the following materials in the oven: paper, cardboard, plastic and similar products.
16. Do not cover crumb tray or any part of the oven with metal foil. This will cause overheating of the oven.
17. Oversize foods, metal foil packages and utensils must not be inserted in the toaster oven broiler, as they may involve a risk of fire or electric shock.
18. A fire may occur if the toaster oven broiler is covered or touching flammable materials such as curtains, draperies, and walls, when in operation. Do not store any items on top of the appliance when in operation. Do not operate under wall cabinets.
19. Do not clean with metal scouring pads. Pieces can break off the pad and touch electrical parts, involving a risk of electric shock.
20. Do not attempt to dislodge food when the toaster oven broiler is plugged into electrical outlet.
21. Warning: To avoid possibility of fire, NEVER leave toaster oven broiler unattended during use.
22. Do not rest cooking utensils or baking dishes on glass door.
23. Turn the function dial to the OFF position to turn off toaster oven broiler.
24. Where applicable, always attach plug to appliance and check that the function dial is off before plugging cord into wall outlet. To disconnect, turn the function dial to off, then remove plug from wall outlet.
25. Do not operate your appliance in an appliance garage or under a wall cabinet. When storing in an appliance garage always unplug the unit from the electrical outlet. Not doing so could create a risk of fire, especially if the appliance touches the walls of the garage or the door touches the unit as it closes.

NOTICE: This appliance has a polarized plug (one blade is wider than the other). As a safety feature, this plug will fit in a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to defeat this safety feature.

FOR HOUSEHOLD USE ONLY

NOT INTENDED FOR COMMERCIAL USE

SAVE THESE INSTRUCTIONS

Special Cordset Instructions

A short power supply cord is provided to reduce the risks resulting from becoming entangled in or tripping over a longer cord.

Extension cords may be used if care is exercised in their use.

If an extension cord is used, the marked electrical rating of the extension cord must be at least as great as the electrical rating of the appliance, and the longer cord should be arranged so that it will not drape over the countertop or tabletop where it can be tripped over or pulled on by children.

Features and Benefits

The Cuisinart Custom Classic® Toaster Oven Broiler offers several convenient features:

• 1. Function Dial: Select cooking method – TOAST, BAGEL, BAKE, WARM or BROIL.
• 2. Temperature Dial: Select desired temperature for the Baking, Warm or Broiling functions.
• 3. Toast Shade Dial: Select the desired toast shade for the Toast and Bagel functions – Light, Medium or Dark.
• 4. Toasting Start/Stop Button: Push to start the Toast or Bagel function. Push again to stop toasting mid-cycle and shut off the oven.
• 5. Oven ON Indicator: An indicator light remains lit when the oven is in use.
• 6. Oven Rack: The oven rack slides out automatically when the door is opened.
• 7. Slide-out Crumb Tray: This integrated tray slides out from the bottom front of the toaster oven broiler for easy cleaning.
• 8. Baking Pan/Drip Pan: Included for your convenience.
• 9. Cord Storage: Located on the back of the oven to take up excess cord and keep the countertop neat.

Diagram Description: The toaster oven features a glass door, a rack inside, and control dials on the right side. The dials include Function, Temperature, and Toast Shade, along with a Start/Stop button and an indicator light. A separate baking pan/drip pan is also shown.

Before First Use

Place your oven on a flat surface. Remove all packaging and promotional labels. Unwind the power cord. Ensure the crumb tray is in place and the oven is empty. Plug the power cord into a wall outlet.

Before the first use, wash the baking pan and oven rack with soap and water, and dry them thoroughly.

Ensure the toaster oven broiler is 2 to 4 inches away from walls or countertop objects. Do not use on heat-sensitive surfaces. DO NOT STORE OBJECTS ON TOP OF THE TOASTER OVEN BROILER. Remove all objects before turning the oven on. The exterior walls become very hot during use. Keep out of reach of children.

General Guidelines

• Toast/Bagel: Always use rack position C for even toasting. Center items on the rack. For multiple items, space them evenly.
• Bake: The baking function can be used like a conventional oven for roasting meats, baking cakes, cookies, and more.
• Broil: The broiling function is suitable for meats, fish, and browning casseroles. Caution: Aluminum foil is not recommended for covering pans, especially with fatty foods, as grease can accumulate and cause a fire. If foil is used, ensure it is tucked neatly around the pan and does not touch heating elements or walls. Never cover the crumb tray.
• Turning off the oven: Turn the function dial to OFF. The indicator light will turn off.

Operation

Toast:

Ensure the oven rack is in position C. Center items on the rack. For multiple items, space them evenly. Close the glass door. Set the function dial to TOAST.

Shade Selection: Turn the toast shade dial to your desired browning setting. Press the Start/Stop button to begin.

Stop Toasting: The oven will beep 5 times and turn off when the cycle finishes. Press the Start/Stop button to cancel the cycle early.

Bagel:

Ensure the oven rack is in position C. Center items on the rack. For multiple items, space them evenly. Close the glass door. Set the function dial to BAGEL.

Shade Selection: Turn the toast shade dial to your desired browning setting. Press the Start/Stop button to begin.

Stop Toasting: The oven will beep 5 times and turn off when the cycle finishes. Press the Start/Stop button to cancel the cycle early.

Bake:

Set the desired temperature using the Temperature Dial and turn the function dial to BAKE. The oven indicator light will turn on. Preheat for at least five minutes before adding food.

Warm:

Set the temperature dial to WARM and turn the function dial to WARM. The oven indicator light will turn on.

Broil:

Set the temperature dial to BROIL and turn the function dial to BROIL. The oven indicator light will turn on. Preheat for at least five minutes before broiling.

Note: For broiling, place the rack in the upper track with the pan in the lower track (position B). Never use glass dishes for broiling. Turn the function dial to OFF to stop broiling.

Cleaning and Maintenance

Always allow the oven to cool completely before cleaning.

1. Unplug the oven from the electrical outlet.
2. Do not use abrasive cleansers, as they can damage the finish. Wipe the exterior with a clean, damp cloth and dry thoroughly. Apply cleaning agents to the cloth, not directly to the oven.
3. For interior walls, use a damp cloth with a mild liquid soap solution or a sponge with a spray solution. Avoid harsh abrasives or corrosive products. Never use scouring pads.
4. To remove crumbs, slide out the crumb tray, discard crumbs, wipe clean, and replace. For baked-on grease, soak the tray in hot sudsy water or use nonabrasive cleaners. Never operate the oven without the crumb tray in place.
5. Hand wash the wire rack, pan, and crumb tray in hot sudsy water or use a nylon scouring pad or brush.
6. Never wrap the cord around the oven. Use the cord storage cleats on the back.
7. Any other servicing should be performed by an authorized service representative.

IMPORTANT: After cooking greasy foods and once the oven has cooled, clean the top interior regularly to maintain optimal performance. Removing grease helps ensure consistent toasting.

Oven Rack and Pan Position Diagrams

Each recipe provides step-by-step directions, including rack and pan positioning for best results. Refer to the diagrams below for oven rack positions, identified by letters in the recipes.

POSITION A FOR BAKING: Note: For chicken or other large items, the pan can be in the lower position.

POSITION B FOR BROILING: For broiling.

POSITION C FOR TOASTING: For toasting.

WARNING: Placing the rack in the bottom position or in the top position with the rack upward while toasting may result in a fire. Refer to rack position diagram for proper use.

Troubleshooting

Warranty

Limited Three-Year Warranty

This warranty is available to consumers only. It covers defects in materials and workmanship under normal home use for 3 years from the date of original purchase. Registration is recommended but not required for warranty benefits. For registration, visit cuisinart.registria.com.

California Residents Only

California law offers options for returning nonconforming products to the store of purchase or another retail store selling Cuisinart products. Options include repair, referral to an independent facility, replacement, or refund. California residents can also return products directly to Cuisinart by calling 1-800-726-0190.

Hassle-Free Replacement Warranty

If your Cuisinart® Custom Classic® Toaster Oven Broiler fails within the warranty period, Cuisinart will repair or replace it at no cost. To obtain a return shipping label, email customer-care/product-return or call 1-800-726-0190.

This warranty excludes defects caused by unauthorized accessories, parts, repairs, converters, misuse, accident, or commercial use. It also excludes incidental or consequential damages, though some states may not allow these exclusions.

Important: If servicing by a non-authorized center, inform them to call Cuisinart's Consumer Service Center at 1-800-726-0190 for proper diagnosis and parts.

Recipes

All Cuisinart® recipes are tested and developed for the Custom Classic® Toaster Oven Broiler. Here is a selection:

• Breakfast: French Toast Strata, Blueberry Corn Muffins, Whole Wheat Banana Chocolate Chip Bread
• Appetizers: Gorgonzola & Ricotta Bruschetta, Roasted Vegetable Quesadillas, Quick Cheese Nachos
• Side Dishes: Twice-Baked Potatoes, Broccoli & Cauliflower Gratin, Roasted Asparagus
• Entrees: Pizza Dough, White Pizza with Prosciutto, Arugula & Tomatoes, Roasted Garlic & Onion Pizza, Baked Rigatoni with Chicken Sausage, Broccoli & Peppers, Herb-Crusted Beef Tenderloin, Moroccan Spiced Baked Chicken, Roasted Flounder with Artichokes & Capers, Pizza Bagels, Prosciutto, Arugula & Fontina Open-Faced Sandwich
• Desserts: Cranberry, Ginger & Apple Crisp, Bittersweet Espresso Brownies, Old-Fashioned Yellow Layer Cake

French Toast Strata

Give your family a new twist on French toast this weekend. To save time, prepare the night before and then bake in the morning.

Makes 8 servings

Ingredients:

• nonstick cooking spray
• 4 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 1 tablespoon pure vanilla extract
• 1/3 cup pure maple syrup
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 loaf (1 pound) challah bread, cut into 1/2-inch x 9-inch strips
• 2 tablespoons packed light brown sugar, divided
• 2 tablespoons unsalted butter, cut into 1/2-inch pieces

Instructions:

1. Lightly coat a 9-inch square baking pan with nonstick cooking spray; reserve.
2. Combine eggs, milk, cream, vanilla, syrup, spices, and salt in a medium mixing bowl. Whisk until completely combined; reserve.
3. Tightly fit half of the challah bread strips into the bottom of the prepared pan. Pour half of the egg mixture on top and sprinkle with half the brown sugar. Repeat with remaining bread, placing it in the opposite direction of the first layer. Pour remaining egg mixture on top and sprinkle with remaining brown sugar. Cover and chill for at least 2 hours, or overnight.
4. Remove strata from refrigerator and bring to room temperature. Preheat the toaster oven broiler to 350°F on the Bake setting with the pan in position A. Dot the top with butter and loosely cover with aluminum foil. Bake for about 15 minutes; remove foil and bake for an additional 10 minutes, or until internal temperature reaches 160°F.
5. Remove and serve immediately.

Blueberry Corn Muffins

A perfect combination of two old-time favorite muffins.

Makes six muffins

Ingredients:

• nonstick cooking spray
• 1/3 cup cornmeal
• 2/3 cup unbleached, all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 cup granulated sugar
• 1/4 teaspoon lemon zest
• 1 large egg, lightly beaten
• 1/4 cup whole milk
• 3 tablespoons unsalted butter, melted and cooled to room temperature
• 1/4 cup plain yogurt or sour cream, room temperature
• 1/2 cup fresh or frozen (thawed) blueberries

Instructions:

1. Preheat the toaster oven broiler to 400°F on the Bake setting with the pan in position A.
2. Lightly coat a six-cup muffin pan with nonstick cooking spray; reserve.
3. Combine cornmeal, flour, salt, baking soda, powder, sugar, and zest in a large mixing bowl. Whisk to combine.
4. Mix egg, milk, butter, and yogurt/sour cream. Add to dry ingredients and mix until just combined. Gently fold in blueberries, being careful not to over-mix.
5. Divide batter among prepared muffin cups.
6. Bake for 16 to 18 minutes, or until a cake tester comes out clean and muffin tops spring back.

Whole Wheat Banana Chocolate Chip Bread

A great excuse to have chocolate for breakfast. Chips can be omitted if preferred.

Makes one 9 x 5 x 3-inch loaf

Ingredients:

• 1 cup chopped walnuts
• nonstick cooking spray
• 1 cup unbleached, all-purpose flour
• 1 cup whole wheat flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup granulated sugar
• 1/4 teaspoon ground cinnamon
• 1/4 cup semisweet chocolate chips
• 6 tablespoons unsalted butter, room temperature
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 3 medium very ripe bananas, mashed
• 1/4 cup plain yogurt or sour cream, room temperature

Instructions:

1. Preheat toaster oven broiler to 400°F on Bake setting with pan in position A. Line baking sheet with aluminum foil. Toast walnuts on the sheet for about 3 minutes until fragrant and lightly browned. Reserve. Reduce oven temperature to 350°F.
2. Lightly coat a loaf pan with nonstick cooking spray; reserve.
3. Combine flours, baking soda, salt, sugar, cinnamon, chocolate chips, and toasted walnuts in a small bowl. Stir to combine; reserve.
4. Combine butter, eggs, vanilla, bananas, and yogurt/sour cream in a large mixing bowl. Whisk or use a mixer until combined. Add dry ingredients and mix until just combined. Pour batter into the prepared loaf pan.
5. Bake for 45 to 50 minutes, or until a cake tester comes out clean.

Gorgonzola & Ricotta Bruschetta

A quick and impressive appetizer. Prepare for a second batch!

Makes 12 bruschetta

Ingredients:

• 12 slices (1/2-inch thick) French bread
• 1 garlic clove, smashed
• 1/2 to 1 tablespoon olive oil
• 1 cup ricotta, strained
• 2 tablespoons grated Parmesan
• 1/2 teaspoon kosher or sea salt
• 1/2 teaspoon freshly ground black pepper
• pinch ground nutmeg
• 1/2 cup crumbled gorgonzola
• 1/2 to 1 tablespoon honey

Instructions:

1. Preheat toaster oven broiler to 400°F on Bake setting with rack in position B and pan directly underneath in position A.
2. Rub one side of each bread slice with garlic, then brush with olive oil. Place bread on the rack in the pan. Bake for 3 to 4 minutes until lightly toasted; reserve. Switch setting to Broil.
3. Prepare topping: Combine ricotta, Parmesan, salt, pepper, and nutmeg in a small bowl. Stir. Distribute evenly over toasted bread, then top with gorgonzola. Return to oven and broil for 3 to 4 minutes until cheese is warmed.
4. Drizzle honey over bruschetta and serve immediately.

Roasted Vegetable Quesadillas

Serve as an appetizer, or as a nice lunch or dinner with a salad or soup.

Makes two quesadillas (four servings)

Ingredients:

• 1/2 small zucchini, cut into 1/2-inch pieces
• 1 bell pepper (red, yellow, or orange), cut into 1/2-inch pieces
• 1/2 jalapeño pepper, seeded and finely chopped
• 1 small onion (approx. 2 ounces), sliced
• 1 garlic clove, smashed
• 1 teaspoon olive oil, plus 1/2 tablespoon for brushing
• 1/2 teaspoon kosher or sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup corn kernels, fresh or frozen
• 1/4 cup black beans, drained
• 1 tablespoon cilantro, roughly chopped
• 1 ounce Monterey Jack, shredded
• 1 ounce goat cheese
• 2 10-inch flour tortillas

Instructions:

1. Preheat toaster oven broiler to 450°F on Bake setting with pan in position A. Line pan with aluminum foil.
2. Toss zucchini, peppers, onion, and garlic with 1 tsp olive oil, salt, and pepper in a bowl. Spread vegetables on the pan. Bake for 15-20 minutes until softened and browned. Return vegetables to bowl, toss with corn, beans, and cilantro. Reduce temperature to 400°F.
3. Assemble quesadillas: Place tortillas on a work surface. Spread vegetable mixture evenly on half of each tortilla, then add cheese. Fold each in half.
4. Place quesadillas on the pan, brush tops lightly with remaining oil. Bake at 400°F for 8-10 minutes until golden and cheese is melted.
5. Cut quesadillas in half and serve with salsa, guacamole, or sour cream.

Quick Cheese Nachos

Make it as simple or extravagant as you like. Add guacamole, salsa, or gourmet cheeses for a casual appetizer.

Makes six servings

Ingredients:

• 50 tortilla chips (enough to cover the baking tray)
• 2/3 cup refried beans (about 1/2 can)
• 1 jalapeño pepper, thinly sliced
• 2 scallions, thinly sliced (white and green parts)
• 1/2 cup sliced black olives (drained)
• 1 cup shredded Cheddar (about 3 to 4 ounces)

Instructions:

1. Preheat toaster oven broiler to Broil setting with rack in position B and pan underneath in position A.
2. Line pan with aluminum foil. Distribute chips evenly. Distribute remaining ingredients over chips in order.
3. Bake for 4 to 5 minutes, or until cheese is fully melted. Serve immediately.

Twice-Baked Potatoes

A delicious side dish that frees up your main oven for larger items.

Makes eight servings

Ingredients:

• 4 Idaho or russet potatoes (10 to 12 ounces each)
• 1 teaspoon olive oil, divided
• 2/3 cup lowfat milk
• 2 tablespoons unsalted butter, plus 1 teaspoon for finishing
• 1/2 cup sour cream
• 1/2 teaspoon kosher or sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh chives

Instructions:

1. Preheat toaster oven broiler to 400°F on Bake setting with pan in position A.
2. Rub each potato with 1/2 tsp olive oil. Prick 6-8 times with a fork. Place directly on the rack and bake for 55-60 minutes. Cool slightly. Reduce oven temperature to 375°F.
3. When potatoes are cool enough to handle, halve them and scoop out the cooked potato, leaving a 1/4-inch thick shell. Reserve potato and shells.
4. Place cooked potato in a bowl. Add milk and 2 tbsp butter. Mash until smooth. Add sour cream, salt, pepper, and chives. Mash to combine. Fill shells generously. (Can be prepared ahead; cover and refrigerate. Bring to room temperature before baking.)
5. Line pan with aluminum foil. Arrange potatoes on pan. Melt remaining teaspoon of butter and drizzle over potatoes. Bake for 35-45 minutes until hot and golden.

Broccoli & Cauliflower Gratin

Substitute your favorite cheeses for Cheddar.

Makes eight servings

Ingredients:

• nonstick cooking spray
• 2 1/2 pounds broccoli and cauliflower florets
• 1 garlic clove, finely chopped
• 1/2 medium onion, finely chopped
• 1 teaspoon extra virgin olive oil
• 1/2 teaspoon sea or kosher salt, divided
• 3/4 teaspoon freshly ground black pepper, divided
• 2 cups shredded Cheddar, divided
• 3/4 cup panko breadcrumbs, divided
• 1/4 cup grated Parmesan

Instructions:

1. Lightly coat a 9-inch square baking pan with nonstick cooking spray.
2. Boil salted water in a stockpot. Add broccoli and cauliflower; cook 2-3 minutes until bright and tender. Immediately place in ice water. Drain and reserve in a large bowl.
3. Preheat toaster oven broiler to 400°F on Bake setting with pan in position A.
4. Line baking pan with aluminum foil. Toss garlic and onion with olive oil and a pinch of salt and pepper. Roast in preheated oven for 8-10 minutes.
5. Add roasted garlic and onion to blanched vegetables. Add remaining salt, pepper, half of the Cheddar, and half of the breadcrumbs. Toss to combine.
6. Transfer mixture to the prepared pan. Top with remaining cheeses and breadcrumbs.
7. Bake for 20 minutes until vegetables are tender and cheeses are browned. Serve immediately.

Roasted Asparagus

Delicious and simple to prepare.

Makes four servings

Ingredients:

• 1 pound asparagus
• 1 teaspoon extra virgin olive oil
• 1/4 teaspoon kosher or sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions:

1. Preheat toaster oven broiler to 425°F on Bake setting with pan in position A.
2. Wash, dry asparagus, and trim ends.
3. Line pan with aluminum foil. Place asparagus on pan, toss with olive oil, salt, and pepper.
4. Bake for 12-15 minutes until tender.
5. Serve immediately.

Pizza Dough

This dough freezes well.

Makes three 10 x 9-inch square pizzas (18 servings)

Ingredients:

• 2 1/4 teaspoons active dry yeast
• 1 teaspoon granulated sugar
• 1/2 cup warm (105° to 110°F) water
• 4 cups unbleached, all-purpose flour, plus more for dusting
• 1 1/2 teaspoons kosher or sea salt, divided
• 1 tablespoon extra virgin olive oil
• 3/4 to 1 cup cold water

Instructions:

1. Dissolve yeast and sugar in warm water. Let stand 3-5 minutes until foamy.
2. Combine flour, salt, and olive oil in a food processor fitted with a dough blade. Pulse 5 times to mix; scrape bowl.
3. Add cold water to yeast mixture. With motor running, slowly pour yeast mixture through feed tube. Process until a dough ball forms. Knead for 45-60 seconds. Dough may be slightly sticky.
4. Lightly dust a sealable plastic bag with flour. Dust dough with flour. Place dough in bag, squeeze out air, and seal. Let rise in a warm place for 45 minutes to 1 hour.

White Pizza with Prosciutto, Arugula & Tomatoes

Try white pizza; you won't be disappointed.

Makes one 10 x 9-inch square pizza (six servings)

Ingredients:

• nonstick cooking spray
• 1/3 recipe Pizza Dough (page 14)
• 1/2 tablespoon olive oil
• 1 cup ricotta, strained
• 1/3 cup grated Parmesan
• pinch kosher or sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 ounce (about 4 slices) prosciutto, quartered
• 1 cup packed arugula
• 1 cup halved grape tomatoes

Instructions:

1. Preheat toaster oven broiler to 400°F on Bake setting with pan in position A.
2. Lightly coat pan with nonstick cooking spray.
3. Roll out dough into a 10 x 9-inch rectangle. Fit into pan. Brush outer edge with olive oil. Bake for 8 minutes until lightly golden.
4. While dough par-bakes, combine ricotta, Parmesan, salt, and pepper in a bowl. Mix well.
5. Spread ricotta mixture evenly over dough. Top with prosciutto, arugula, and tomatoes.
6. Bake for 15 minutes, or until dough is nicely browned and cheese is bubbling.
7. Let rest a few minutes, then slice and serve.

Roasted Garlic & Onion Pizza

This pizza has both salty and sweet flavors. Add chorizo or sausage for spice.

Makes one 10 x 9-inch square pizza (six servings)

Ingredients:

• 1/3 recipe Pizza Dough (page 14)
• 6 garlic cloves
• 1 medium onion, sliced
• 1 tablespoon olive oil, divided
• pinch kosher or sea salt
• pinch freshly ground black pepper
• nonstick cooking spray
• 3/4 cup hearty pizza sauce, strained
• 6 ounces fresh mozzarella, cubed

Instructions:

1. Preheat toaster oven broiler to 450°F on Bake setting with pan in position A.
2. Line pan with aluminum foil. Toss garlic and onion with half the olive oil, salt, and pepper. Roast for 20 minutes until softened and golden. Remove and reserve; discard foil. Reduce temperature to 400°F.
3. Lightly coat pan with nonstick cooking spray. Roll out dough into a 10 x 9-inch rectangle. Fit into pan. Brush outer edge with olive oil. Spread sauce, then cheese, then roasted vegetables. Bake for 8-10 minutes until cheese is bubbling and crust is golden.
4. Let cool slightly, then slice and serve.
5. *For a crispier crust, par-bake dough for 8-10 minutes before adding toppings.

Baked Rigatoni with Chicken Sausage, Broccoli, & Peppers

A quick, comforting dinner with rich flavors. Rigatoni's hollow shape is ideal.

Makes six to eight servings

Ingredients:

• 5 ounces broccoli florets
• 6 ounces cooked Italian chicken sausage, sliced
• 1/2 red bell pepper, sliced
• 1/2 medium onion, sliced
• 2 garlic cloves, finely chopped
• 1 teaspoon olive oil
• 1/2 teaspoon kosher or sea salt, divided
• 1/4 teaspoon freshly ground black pepper, divided
• 1 pound dried rigatoni pasta, cooked al dente
• 3/4 cup ricotta
• 8 ounces mozzarella cheese, shredded
• 1/4 cup grated Parmesan
• 4 to 6 basil leaves, roughly torn
• nonstick cooking spray

Instructions:

1. Preheat toaster oven broiler to 400°F on Bake setting with pan in position A. Line pan with aluminum foil.
2. Toss broccoli, sausage, pepper, onion, and garlic with oil, salt, and pepper on the prepared pan. Roast for 15 minutes until browned. Reduce temperature to 350°F.
3. In a large bowl, toss roasted sausage and vegetables with remaining ingredients until combined.
4. Lightly coat a 2-quart baking dish with nonstick cooking spray. Add pasta mixture. Cover with foil and bake for 30-40 minutes until cheeses are hot and bubbling. Uncover for the last 5-10 minutes for a browned top.

Herb-Crusted Beef Tenderloin

The Dijon-herb rub is excellent for tenderloin and lamb.

Makes six servings

Ingredients:

• 1 1/2 pounds trimmed beef tenderloin roast
• 1/2 teaspoon kosher or sea salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 3 garlic cloves
• 2 stalks fresh thyme, stems discarded
• 1 stalk fresh rosemary, stem discarded
• 1 stalk fresh oregano, stem discarded
• 1/2 teaspoon dried tarragon
• 3 tablespoons extra virgin olive oil
• 2 tablespoons Dijon-style mustard

Instructions:

1. Preheat toaster oven broiler to 375°F on Bake setting with pan in position A. Line pan with aluminum foil.
2. Pat beef dry with paper towels. Rub with 1 1/2 tsp each of salt and pepper; reserve.
3. Combine garlic, herbs, and remaining salt and pepper in a mini chopper or food processor. Process until combined. With processor running, slowly add oil through feed tube or drizzle hole. Process until combined.
4. Rub tenderloin with mustard. Spread herb mixture evenly on top. Place beef on prepared pan and roast for 35-40 minutes, or until internal temperature reaches 125°F. Let rest 10-15 minutes before slicing.

Moroccan Spiced Baked Chicken

Pair with roasted potatoes and asparagus for an impressive meal.

Makes four to five servings

Ingredients:

• 1 1/2 pounds mixed chicken parts (bone-in)
• 1 tablespoon olive oil
• 1 1/2 tablespoons fresh lemon juice (about 1/2 lemon)
• 3/4 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• pinch cayenne
• 1/4 teaspoon ground coriander
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon kosher or sea salt
• 2 large shallots, quartered

Instructions:

1. Preheat toaster oven broiler to 375°F on Bake setting with pan in position A. Line pan with aluminum foil.
2. Place chicken in a large bowl and toss with oil, lemon juice, spices, and salt. Place shallots on the prepared pan and add the seasoned chicken on top of the shallots.
3. Bake for 40-50 minutes, depending on chicken piece size (internal temperature should reach 160°F for light meat, 170°F for dark meat).
4. Serve immediately.

Roasted Flounder with Artichokes & Capers

A quick and impressive light meal made in a toaster oven.

Makes four servings

Ingredients:

• 1 pound fillet of flounder, or similar white fish
• 1 1/2 tablespoons extra virgin olive oil
• 1 1/2 tablespoons fresh lemon juice
• 1/2 teaspoon kosher or sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 to 2 cups artichoke hearts, drained
• 2 tablespoons drained capers

Instructions:

1. Preheat toaster oven broiler to 425°F on Bake setting with pan in position A. Line pan with aluminum foil.
2. Rinse and pat fish dry. Rub with olive oil, lemon juice, salt, and pepper.
3. Place artichoke hearts in the prepared pan and add the seasoned fish on top. Finish with capers.
4. Roast for 12-15 minutes until fish is cooked through.
5. Remove and serve immediately.

Pizza Bagels

A kid-friendly snack or weekend lunch.

Makes four servings

Ingredients:

• 2 bagels, halved
• 1/2 cup pizza or marinara sauce, divided
• 2 teaspoons grated Parmesan, divided
• 4 ounces mozzarella, sliced

Instructions:

1. Position rack in position B with pan underneath in position A.
2. Divide sauce and spread on each bagel half. Top with Parmesan and mozzarella.
3. Place bagels on the rack. Set to Medium on the Bagel setting.
4. When Bagel function stops, switch to Broil for 3-4 minutes until cheese is fully melted.

Prosciutto, Arugula & Fontina Open-Faced Sandwich

A gourmet quick treat, adaptable for any open-faced sandwich.

Makes two servings

Ingredients:

• 2 slices sourdough or other rustic bread
• 1 teaspoon extra virgin olive oil
• 6 thin slices prosciutto
• 2 ounces fontina, sliced
• 1/3 cup loosely packed arugula

Instructions:

1. Preheat toaster oven broiler to Broil with rack in position B and pan underneath in position A.
2. Brush bread with olive oil. Top with prosciutto, then cheese.
3. Broil for 2-2 1/2 minutes.
4. Remove rack. Top with arugula and serve.
5. *This sandwich is also delicious with arugula placed under the cheese, though less visually impressive.

Cranberry, Ginger & Apple Crisp

A favorite dessert with a twist.

Makes eight servings

Ingredients:

• nonstick cooking spray
• 1 cup rolled oats
• 1/3 cup packed light brown sugar
• 1/4 cup unbleached, all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, melted
• 1 1/2 pounds tart apples, peeled, cored, and cut into 1/4-inch slices
• 1 tablespoon fresh lemon juice
• 1/3 cup unsweetened dried cranberries
• 2 tablespoons finely chopped crystallized ginger
• 2/3 cup granulated sugar
• 2 tablespoons honey
• 1 teaspoon pure vanilla extract

Instructions:

1. Lightly coat an 8- or 9-inch square baking pan with nonstick cooking spray; reserve.
2. Preheat toaster oven broiler to 350°F on Bake setting with pan in position A.
3. Combine oats, brown sugar, flour, cinnamon, salt, and melted butter in a small bowl. Mix to form crumbs; reserve.
4. Combine apples with remaining ingredients in a large bowl. Transfer to prepared pan and top with crumb mixture.
5. Bake for 40-45 minutes until apples are tender.
6. Let rest 5-10 minutes before serving.

Bittersweet Espresso Brownies

Rich, dense, and delicious. Perfect for a brownie sundae base.

Makes 16 brownies

Ingredients:

• 1/2 cup chopped walnuts
• nonstick cooking spray
• 3/4 cup unsalted butter, cubed
• 4 ounces unsweetened chocolate, chopped
• 2 ounces bittersweet chocolate, chopped
• 3 large eggs
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 teaspoons espresso powder
• 2 teaspoons pure vanilla extract
• 3/4 cup unbleached, all-purpose flour, plus more for dusting pan
• 3/4 teaspoon salt

Instructions:

1. Preheat toaster oven broiler to 400°F on Bake setting with pan in position A. Line pan with aluminum foil. Toast walnuts on the pan for 2-3 minutes until fragrant and lightly browned. Cool to room temperature. Reduce oven temperature to 375°F.
2. Lightly coat a 9-inch square baking pan with nonstick cooking spray; dust with a small amount of flour. Reserve.
3. Melt butter and chopped chocolate in a heatproof bowl over simmering water. Once almost completely melted, set aside to cool to room temperature. Reserve.
4. Beat eggs until lightened. Slowly add melted chocolate mixture, beating. Add sugars and mix until light and thickened (1-2 minutes). Add espresso powder and vanilla; beat until combined. Add flour and salt; mix until just incorporated. Gently fold in toasted walnuts.
5. Pour into prepared pan. Bake for about 35 minutes, or until edges are dry.

Old-Fashioned Yellow Layer Cake

The ultimate birthday cake. Top with chocolate frosting and candles.

Makes one 9-inch double layer cake (about 12 servings)

Ingredients:

• 2 cups cake flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 3/4 cup unsalted butter, room temperature, cut into small cubes, plus more for the pan
• 2 large eggs
• 2 large egg yolks
• 1 teaspoon pure vanilla extract
• 2/3 cup plain yogurt (or vanilla yogurt, use half vanilla extract if using vanilla yogurt)

Instructions:

1. Preheat toaster oven broiler to 350°F on Bake setting with pan in position A.
2. Butter a 9-inch round cake pan. Cut parchment paper to fit the bottom; reserve.
3. Sift flour, baking powder, salt, and sugar into a large bowl. Add butter. Mix with a hand mixer until butter is well incorporated (1-2 minutes).
4. Combine remaining wet ingredients in a small bowl or large measuring cup. Gradually add wet mixture to dry/butter mixture and beat until combined. Do not over-mix.
5. Pour batter into prepared pan. Bake for 25-30 minutes, or until a cake tester comes out clean.
6. Let pan rest on a cooling rack for 15 minutes. Remove cake from pan and cool completely before frosting.
7. Note: Cake can be used as one layer, but is more impressive when halved horizontally with a long, sharp knife.