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

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

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Summary of Contents for Cuisinart CSO-300

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

  • Page 2: Important Safeguards

    23. CAUTION: To avoid possibility of fire, never leave oven unattended electrical adjustment. during use. 7. The use of accessory attachments not recommended by Cuisinart may 24. Do not rest cooking utensils or baking dishes on glass door. cause injury.

  • Page 3: Table Of Contents

    SPECIAL CORDSET INSTRUCTIONS BEFORE THE FIRST USE A short power supply cord is provided to reduce the risks resulting from Before using your Cuisinart ® Combo Steam + Convection Oven for the first becoming entangled in or tripping over a longer cord.

  • Page 4: Parts And Features

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

  • Page 5: Getting To Know Your Control Panel

    Getting to Know Your Control Panel COOKING FUNCTIONS The large blue-backlit LCD screen is easy to read, and clearly displays the function, time, temperature, and toast shade you have selected. Indicators also let you know if top, bottom or both elements are heating, and when to add water to the reservoir. LCD Display lets you view the TOAST...

  • Page 6: Additional Control Panel Icons

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

  • Page 7: Operating Instructions

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

  • Page 8: Tips And Hints

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

  • Page 10: Steam Cooking Chart

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

  • Page 11: Decalcification

    Oven will resume from the point at which the at Cuisinart, 7811 North Glen Harbor Blvd., Glendale, AZ 85307. To facilitate cycle was interrupted. Let the oven run until the "Add water" alert sounds or the speed and accuracy of your return, please enclose $10.00 for shipping...
  • Page 12 (A) to the store where it was purchased or (B) to another retail store that sells Cuisinart Important: If the nonconforming product is to be serviced by someone products of the same type.
  • Page 13 Recipe Booklet Reverse Side Combo Steam Convection Oven CSO-300...
  • Page 14 TABLE OF CONTENTS French Toast Strata ..........3 Each recipe has the Active and Total Time listed to help you plan your cooking schedule.

  • Page 15: French Toast Strata

    RECIPES Remove the pan from the refrigerator and bring to room temperature. Dot the top of the strata with the butter and loosely cover with aluminum foil. Put the pan in the oven with the rack in the lower rack position. Set the French Toast Strata oven to Bake Steam at 350°F for 25 minutes.

  • Page 16: Caramelized Onion And Two-Tomato Tart

    Butter and flour a 9-inch loaf pan. Caramelized Onion and Two-Tomato Tart Into a medium bowl sift together flour, baking powder, baking soda and salt. A tasty and colorful dish to serve as a first course or light lunch. Put the melted butter and sugar in a large bowl and combine using a Active Time: 45 minutes Total Time: 2 hours hand mixer on medium speed for 1 minute.

  • Page 17: Oysters Rockefeller

    Put the tart shell on the cleaned baking pan lined with parchment and put Oysters Rockefeller in the oven with the rack in the lower rack position. Set to Convection Bake This classic holiday hors d'oeuvre is sure to impress. at 400°F for 30 minutes.

  • Page 18: Spanish Style Mussels With Chorizo

    Spanish Style Mussels with Chorizo Chermoula Shrimp Sherry and spicy chorizo give these mussels a bit of Spanish flair. A North African–style pesto, this is a perfect accompaniment for most seafood, especially shrimp and salmon, but is also delicious tossed with steamed or roasted potatoes.

  • Page 19: Whole Roasted Branzino

    processing until desired consistency is reached – use less oil if you want a ½ teaspoon kosher salt, divided chunkier pesto-like sauce, or more if you want it thinner. Taste and adjust ¼ teaspoon crushed red pepper the seasonings to your liking. Cover and reserve to allow flavors to meld. teaspoons olive oil, divided Prepare the shrimp and fit the broiling/steaming rack into the baking pan.

  • Page 20: Red Chile Pork

    Red Chile Pork Red Chile Sauce The perfect taco filling. Tender and absolutely delicious! Perfect sauce for topping tamales or tacos. Be sure to have your roasted tomatoes ready before starting the recipe. Active Time: 30 minutes Total Time: 3 hours Active Time: 20 minutes Total Time: 1 hour 20 minutes Makes about 12 servings Makes about 2 cups...

  • Page 21: Beef Tenderloin Roast With Garlic And Herbs

    Beef Tenderloin Roast with Garlic and Herbs Vinegar Chicken with Peppers Marinating overnight intensifies the flavor of this simple roast. Balsamic vinegar gives the chicken a glazed finish from the oven. Active Time: 10 minutes Total Time: Overnight plus 1 hour 15 minutes Active Time: 25 minutes Total Time: 2 hours 25 minutes Makes 6 servings Makes 4 servings...

  • Page 22: Salmon With Lemon-Herb Butter

    Salmon with Lemon-Herb Butter *Salmon fillets vary in size so it may be necessary to adjust the cooking time, depending on thickness. A quick and simple dish. Any leftovers can be served Nutritional information per serving: over a salad the next day. Active Time: 20 minutes Total Time: 1 hour 20 minutes Makes 4 servings Perfect Roast Chicken...

  • Page 23: Indoor Clambake

    Nutritional information per serving: pour the wine onto the pan and return to the oven. Continue cooking on Super Steam with time set for 15 minutes. Baking pan will be full of cooking liquid. Remove it carefully from the oven. Garnish with the chopped herbs.
  • Page 24 Masa Dough: Put about 2 to 4 tablespoons of filling on top of the masa, depending on the size of the husk. Fold the sides of the husk in over the filling and the husk’s cups masa harina narrow end underneath the tamale to secure closed. Repeat until all tamales tablespoon plus 1 teaspoon baking powder have been filled.

  • Page 25: Asian-Style Pork Ribs

    Asian-Style Pork Ribs Nutritional information per rib: These sweet and savory ribs are delicious on their own but they are also the filling for our pork buns in the next recipe. Active Time: 10 minutes Total Time: Overnight plus 2 hours 10 minutes Steamed Pork Buns Makes: 4 entrée or 6 appetizer servings These delicate breads are a classic dim sum component and have quickly...

  • Page 26: Two-Beet Salad With Champagne Vinaigrette

    5. Transfer the dough to a well-floured surface and knead the dough by hand Two-Beet Salad with Champagne Vinaigrette for about 10 minutes until it is smooth and elastic. Shape the dough into a This salad presents beautifully and can quickly ball and cover with a dampened kitchen towel.

  • Page 27: Champagne Vinaigrette

    Champagne Vinaigrette Brussels Sprouts with Pancetta This delicious vinaigrette will become a favorite after the first taste. The perfect side dish to any meal; the saltiness of the pancetta complements the earthiness of the sprouts and a finish of red wine vinegar provides an unexpected but welcome tang.

  • Page 28: Roasted Pepper Rice Pilaf

    Roasted Pepper Rice Pilaf rack in the lower rack position. Set the oven to Super Steam at 300°F for 35 minutes. This colorful side dish works well alongside most main dishes When complete, allow rice to rest for about 15 minutes. Finish by stirring in from beef to chicken to fish.

  • Page 29: Brioche

    Brioche butter until the preceding is fully incorporated. Increase speed to medium and continue kneading until all the butter has been added. Add additional Soft and buttery, this bread takes some TLC to prepare, but the final results flour, 1 teaspoon at a time, if dough is getting too sticky. The kneading are well worth it.

  • Page 30: Soft Pretzels

    Soft Pretzels Line the baking pan with a piece of parchment paper. Put 6 of the shaped pretzels on the lined pan. Lightly brush the pretzels with the baking soda Just like the street vendors’ pretzels, but now in your own kitchen! wash.

  • Page 31: Rustic Italian Bread

    In a small saucepan combine the milk, butter and sugar. Warm over low cup warm water (105–110˚F) heat until the butter is melted. Remove from heat and set aside to cool to cups bread flour room temperature. ⁄ cup wheat bran Dissolve the yeast in the warm water.

  • Page 32: French Bread

    French Bread tray in the steam oven with the rack in the lower rack position. Set to Steam at 100˚F for 25 minutes to proof. Multiple rises and an overnight stay in the refrigerator Remove the tray from the oven and using a serrated knife cut three slits is what give this bread its complex flavor.

  • Page 33: Chocolate Chip Bread Pudding

    In a small saucepan heat the milk, water, butter and molasses over low Chocolate Chip Bread Pudding heat until butter is melted and the mixture reaches 110˚F. Transfer to a large A great make-ahead dessert from fridge to table in less than an hour. measuring cup and add the yeast.

  • Page 34: Cinnamon Sugar Doughnuts

    Cinnamon Sugar Doughnuts Once liquid mixture is fully incorporated, gradually add the butter, 1 piece at a time, until all have been mixed into the dough. Again, continue adding Light and fluffy; it will be difficult to resist not baking flour, 1 teaspoon at a time, to keep dough from sticking to the sides.

  • Page 35: 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. for about 40 minutes. Once cooking time is complete, leave custards undisturbed for 10 minutes before removing from oven.

  • Page 36: Honey Roasted Peaches With Cream

    Honey-Roasted Peaches with Cream Minimal ingredients let the peaches shine in this fresh, summertime dessert. Active Time: 10 minutes Total Time: 30 minutes Makes 6 to 8 servings Peaches: 3 to 4 medium-firm peaches, halved and pitted ¼ to ⁄ cup honey (depending on sweetness of peaches) ¼...

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