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Summary of Contents for Cuisinart CSO-300C
- Page 1 ® INSTRUCTION AND RECIPE BOOKLET Combo Steam Convection Oven CSO-300C...
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Page 2: Important Safeguards
23. CAUTION: To avoid possibility of fire, never leave oven unattended electrical adjustment. during use. 7. The use of accessory attachments not recommended by Cuisinart may 24. Do not rest cooking utensils or baking dishes on glass door. cause injury. -
Page 3: Table Of Contents
SPECIAL CORDSET INSTRUCTIONS Before using your Cuisinart ® Combo Steam + Convection Oven for the first time, remove any dust from shipping by wiping the base, cover and controls A short power supply cord is provided to reduce the risks resulting from with a damp cloth. -
Page 4: Parts And Features
PARTS AND FEATURES 10. Crumb Tray Sits underneath the heating elements to catch crumbs from bread and toast. For convenience, we recommend removing the crumb 1. Blue-Backlit LCD Digital Display tray when using steam functions. Shows the selected cooking function and icon, temperature and 11. -
Page 5: Getting To Know Your Control Panel
Getting to Know Your Control Panel COOKING FUNCTIONS The large blue-backlit LCD screen is easy to read, and clearly displays the function, time, temperature, and toast shade you have selected. Indicators also let you know if top, bottom or both elements are heating, and when to add water to the reservoir. LCD Display lets you view the TOAST... -
Page 6: Additional Control Panel Icons
Additional Control Panel Icons Preheat – Preheat indicator will disappear once the oven has Toast Shade – Scroll from 1 to 7 for light to dark toast. reached set temperature. Food should be placed in oven before Always use crumb tray when toasting. selecting cooking function and starting oven as preheat time is minimal and incorporated into overall cooking time. -
Page 7: Operating Instructions
OPERATING INSTRUCTIONS 12. To increase or decrease cooking time, use the program dial to scroll to appropriate time and then press the 1. Place oven and appropriate accessories on a clean, dry, program button again in the center of the dial to set the flat surface. -
Page 8: Tips And Hints
To change functions, time or temperature during cooking: TIPS AND HINTS To change temperature: During the cooking process, the LCD screen will General display the countdown timer. Press and hold the program button until a beep Always make sure water reservoir is full before using any of the steam sounds and the LCD screen displays the previously selected temperature functions. - Page 9 Cooking with the bake steam function may shorten conventional roasting/ The lowest temperature [100°F (40°C)] on the Steam function is ideal for baking times. If using a recipe meant for a traditional oven begin checking bread proofing. Allow dough to complete at least one rise at room for doneness at least 10 minutes before recommended time.
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Page 10: Steam Cooking Chart
(500 ml) of rice. All rice should rest about 10 to 15 minutes covered before Steam Cooking Chart fluffing and serving. Steam function, 210˚F (99°C), middle rack position*, food on broiling/steaming rack and Super Steam also does a great job with steam-roasted vegetables. Put baking pan. -
Page 11: Cleaning And Maintenance
CLEANING AND MAINTENANCE Decalcification Always allow the oven to cool completely before cleaning. Decalcification refers to the removal of calcium deposits that form over time. These deposits can cause damage to the machine. For best performance 1. Always unplug the oven from the electrical outlet. from your Combo Steam + Convection Oven, decalcify annually for average use and twice a year for heavy use. - Page 12 Recipe Booklet...
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Page 13: French Toast Strata
TABLE OF CONTENTS RECIPES French Toast Strata ..........13 French Toast Strata Caramelized Onion and Two-Tomato Tart . -
Page 14: Caramelized Onion And Two-Tomato Tart
Repeat with the remaining bread, laying the strips in the opposite direction tablespoons (45 ml) fresh ricotta, strained of any excess water of the first layer. Pour the remaining egg mixture over the top and dot with large basil leaves remaining brown sugar. -
Page 15: Oysters Rockefeller
Oysters Rockefeller Spanish Style Mussels with Chorizo This classic holiday hors d'oeuvre is sure to impress. Sherry and spicy chorizo give these mussels a bit of Spanish flair. Active Time: 30 minutes Total Time: 45 minutes Active Time: 15 minutes Total Time: 55 minutes Makes 8 servings Makes 4 servings tablespoons (45 ml) unsalted butter, divided... -
Page 16: Chermoula Shrimp
Chermoula Shrimp chunkier pesto-like sauce, or more if you want it thinner. Taste and adjust the seasonings to your liking. Cover and reserve to allow flavors to meld. A North African–style pesto, this is a perfect accompaniment for most seafood, Prepare the shrimp and fit the broiling/steaming rack into the baking pan. -
Page 17: Red Chile Pork
teaspoons (10 ml) olive oil, divided cinnamon stick ½ teaspoon (2 ml) ground cumin whole branzino, cleaned ¼ teaspoon (2 ml) cayenne In a stainless steel bowl, toss together the shallots, garlic, fennel, orange, garlic cloves, peeled and crushed lemon, oregano, thyme, ¼ teaspoon (1 ml) of the salt, the crushed red Cut the shoulder into large chunks;... -
Page 18: Beef Tenderloin Roast With Garlic And Herbs
¼ cup (60 ml) red chile powder (preferably New Mexican style) Put the tenderloin into a large resealable storage bag with the garlic, thyme, oregano and pepper. Toss to coat and marinate in refrigerator overnight. ½ teaspoon (2 ml) kosher salt, plus more as needed Take the tenderloin out of the bag, discarding the garlic and herbs. -
Page 19: Salmon With Lemon-Herb Butter
Combine all ingredients in a medium bowl, making sure vegetables and Sprinkle salmon fillet with pinch of salt and gently put the butter onto the chicken are evenly coated with the oil and vinegar. Cover with plastic wrap top of the fish, covering as much of the flesh as possible. and chill in the refrigerator for 1 hour. -
Page 20: Indoor Clambake
¼ Remove chicken from the refrigerator. Sprinkle liberally with salt and cup (60 ml) white wine or beer squeeze lemon juice over the chicken and stuff the lemon into its cavity ½ tablespoon (7 ml) finely chopped tarragon with the fresh herbs. Tie the legs of the chicken together with butcher’s ½... - Page 21 tablespoons (30 ml) plus 1 teaspoon (5 ml) unbleached, Prepare the masa dough. In a large bowl, stir together the masa, baking all-purpose flour powder, and salt. Slowly add the water, using a wooden spoon or a clean hand to incorporate the liquid well. Add the vegetable oil last and mix cups (500 ml) water or low-sodium chicken broth thoroughly until a dough is formed.
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Page 22: Asian-Style Pork Ribs
Asian-Style Pork Ribs Nutritional information per rib: Calories 365 (51% from fat) • carb. 24g • pro. 21g • fat 21g • sat. fat 6g These sweet and savoury ribs are delicious on their own • chol. 72mg • sod. 944mg • calc. 34mg • fiber 0g but they are also the filling for our pork buns in the next recipe. -
Page 23: Brussels Sprouts With Pancetta
5. Transfer the dough to a well-floured surface and knead the dough by hand Brussels Sprouts with Pancetta for about 10 minutes until it is smooth and elastic. Shape the dough into a The perfect side dish to any meal; the saltiness of the pancetta complements ball and cover with a dampened kitchen towel. -
Page 24: Brioche
Brioche Scrape down the sides of the bowl and the paddle, and then replace the paddle with the dough hook. Start mixing on a low/medium-low speed Soft and buttery, this bread takes some TLC to prepare, but the final results and add the salt. -
Page 25: Buttery Dinner Rolls
3¼ cups (800 ml) bread flour Remove pretzels from the pan and serve immediately. Repeat with the remaining 6 pretzels. teaspoons (10 ml) kosher salt Pretzels are best served the same day, preferably hot out of the oven. They baking soda wash [ ⁄... -
Page 26: Rustic Italian Bread
dough into a smooth ball, and put it in a clean mixing bowl and cover with In a measuring cup, dissolve the yeast and sugar in the warm water. Let plastic wrap. Let rise in a warm place until the dough has doubled in size, stand 5 minutes, or until mixture is foamy. -
Page 27: French Bread
French Bread Gently punch down dough and divide in half. Press and roll each dough half into baguette form, about 9 inches (22.8 cm) long. Put the loaves side by Multiple rises and an overnight stay in the refrigerator side on the tray in the steam oven with the rack in the lower rack position. is what give this bread its complex flavour. -
Page 28: Chocolate Chip Bread Pudding
½ cup (125 ml) pecans, chopped Chocolate Chip Bread Pudding egg wash [1 large egg and 1 tablespoon (15 ml) water, whisked A great make-ahead dessert from fridge to table in less than an hour. together] Active Time: 20 minutes Total Time: 4 hours 10 minutes In a small saucepan heat the milk, water, butter and molasses over low heat until butter is melted and the mixture reaches 110˚F (43.3°C). -
Page 29: Chocolate Pots De Crème
Chocolate Pots de Crème Put cups on the baking pan and cover each with foil. Put the pan in the oven with the rack in the lower rack position. Set to Bake Steam at 225°F A grown-up chocolate pudding. (110°C) for about 40 minutes. Once cooking time is complete, leave custards undisturbed for 10 minutes before removing from oven. -
Page 30: Warranty
Cuisinart Canada Limited Three-Year Warranty 100 Conair Parkway We warrant that this Cuisinart product will be free of defects in materials or workmanship under normal home use for 3 years from the date of original Woodbridge, Ont. L4H 0L2 purchase. This warranty covers manufacturer’s defects including mechanical Email: and electrical defects. - Page 31 Cookware Tools and Processors Gadgets Cuisinart offers an extensive assortment of top quality products to make life in the kitchen easier than ever. Try some of our other countertop appliances, cookware, tools and gadgets. www.cuisinart.ca ©2013 Cuisinart Canada 100 Conair Parkway, Woodbridge, Ont L4H 0L2 Consumer Call Centre E-mail:Consumer_Canada@Conair.com...