Benutzeranleitung / Produktwartung Chef's Convection Toaster Oven des Produzenten Cuisinart
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INSTRUCTION AND RECIPE BOOKLET C h e f 's C o nve c t i o n T oa s te r O ve n TO B -2 6 0.
2 IMPOR T ANT 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, before putting on or taking off parts and befor e cleaning.
3 SPECIAL CORDSET INSTRUCTIONS A short power supply cord is pr ovided to reduce the risks r esulting from becoming entangled in or tripping over a longer cord.
4 FEA TURES AND BENEFITS 1. Blue Backlit LCD Digital Display Shows selected function, shade setting, temperature, and cooking time. Includes PREHEA TING and READY readouts. 2. Selector Dial/Button Lets you choose cooking functions and set baking time, clock, temperature, and toast shade.
5 LCD Display The large blue-backlit LCD scr een is easy to read, and clearly displays the function, time, temperatur e, and toast shade you have selected. When oven is plugged in and not in use, clock will be displayed. Oven Light When you open the oven door the interior oven light will automatically turn on for two minutes.
6 Position 1 Position 2 Position 3 Position 4 Multi-Rack Oven Sounds Y ou have the option of tur ning off the beeping sounds or making the beeps louder . T o change the beep setting, press the +30s button and the Conv button simultaneously for two seconds.
7 T oasting Function Rack Position Preset Shade Shade Range Preset Slices Possible slices T oast 3 4 1 to 7 3 - 4 1-2, 3-4, 5-6, 7-9 Bagel 3 4 1 to 7 3 - 4 1-2, 3-4, 5-6, 7-9 W afe 3 4 1 to 7 3 - 4 1-2, 3-4, 5-6 OVEN FUNCTIONS T oasting functions – All toasting functions offer a built-in defr ost option.
8 OPERA TION TOAST Adjust rack to position 3. Put bread in the toaster oven. T urn Selector dial to toast and press. “T oast shade” will flash – scroll and pr ess to select desired shade fr om 1 to 7. “Slices” will begin to flash – scroll and pr ess to select number of slices.
9 BAKE Adjust rack to desired position (either 1, 2 or 3). T urn Selector dial to Bake and press. Baking temperature will flash. T urn Selector dial to select the temperature and pr ess. Time will flash. T urn the dial to adjust time and press. Convection or Speed Convection can be selected at any time before or after you press Start/Stop.
10 preheat (display will r ead PREHEA TING). When oven reaches set temperatur e the oven will beep and display will read READY . Put food in the oven. The timer will begin counting down. It will beep again when cooking time has expired. The oven will shut of f and the display will go from blue to white.
11 Put sandwich on broiling pan fitted inside the baking pan and place in the oven and press Start/Stop to begin. The timer will begin counting down. It will beep again when cooking time has expired. The oven will shut of f and the display will go from blue to white.
12 setting the function – during preheating (to eliminate the pr eheat) or during cooking. When baking fresh pizza, it is important to pr eheat the pizza stone, so if you opt to combine Speed Convection with the Pizza function, it is recommended that you preheat the stone befor e putting the pizza in the oven to bake.
13 sounds and the LCD screen displays the pr eviously selected temperature flashing. T urn the Selector dial to desired temperature. Pr ess to set new temperature. A beep will sound. T o change time: Press and hold the Selector button until set temperature starts flashing.
14 WARRANTY Limited Three-Y ear W arranty This warranty is available to consumers only . Y ou are a consumer if you own a Cuisinart ® Chef's Convection T oaster Oven that was purchased at retail for personal, family or household use.
15 Recipes A sparagus and Leek Quiche with Gruyère ........................................ 16 Pâte Brisée ......................................................................................... 16 Spicy Baked Eggs in T omato Sauce ..............
16 Aspa rag us an d Leek Q uic he wit h Gr uyèr e Gr ea t for a S un day b r unc h, th is q uic he wi ll p le as e any c ro wd. Make s one 9 - inc h qui che, 8 to 12 ser vi ngs 1 bli nd -b ake d 9 - .
17 selecting Bake at 350°F for 35 minutes. Once oven beeps to signal that it is preheated, wait 10 minutes mor e to fully heat the stone before putting the pastry into the oven. 4. Using a fork, prick the dough evenly all over but make sur e not to go entirely thr ough the dough.
18 Banana Crunch Muffins Th es e mu f fi ns a re a d el ici ou s way to us e tho s e over-ri pe b a na na s. Makes 6 muffins cooki ng spra y Cr u mb t op pi n g: ¼ c up u n bl ea ch e d, a ll - pu rp.
19 1. Line the baking pan with aluminum foil. Evenly distribute half of the chips in the prepar ed pan. Cover with about ½ cup of the cheese, then the remaining chips. T op with the remaining ingredients, as evenly as possible, finishing with the remaining cheese.
20 Cream y Macaroni and Cheese A co mbi na tio n bet we e n the c re a min es s of s tove- top st y le macaroni and ch eese and broiled ov en-baked , thi s tim e le ss d is h will b e s ur e to ple a se a ll.
21 1 te as po on g r at ed o r an ge z es t ½ c up o i l- cu r ed b la ck o li ve s, p it t e d an d ha l ved 1. Adjust the rack to position 2. Pr eheat the oven on Dual Cook set to Bake with Convection at 425°F for 15 minutes then to Bake with Convection at 350˚F for 25 minutes.
22 Calif ornia Sandwich Th e var iet y o f tex tu re s in th e sa nd wic h, fr om t he cr e amy a voca do to the c r un chy b aco n, m ake i t sta nd o ut fr om t he r es t. In tr ue Ca li for ni a fa sh ion , be s ur e to se e k ou t the f re sh est i ng re di en ts , preferabl y w hen t omatoes are i n season .
23 Herb Roasted Chicken A co mbi na tio n of dr ie d a nd fr es h he rb s dr e ss es u p th is cl as s ic bi rd. Make s 6 se r vin gs 1 ta b le s po on o li ve oi l 1 teaspoon dried basil 1 te as po o.
24 1. Fill a lar ge saucepan with cold water . Add the potatoes and bring to a boil over high heat. Once the water comes to a boil, add the cauliflower florets and r educe to maintain a strong simmer . Cook until the vegetables are very tender and meet no r esistance when pierced with the tip of a knife, about 18 to 20 minutes.
25 lime w edges, for serving 1. First pr epare the red chile sauce: Put the oil in a medium sauté pan over medium heat. Once the oil is hot, add the onion and garlic, with a pinch of the salt. Sauté until softened, about 5 minutes. Add the spices and remaining salt, and sauté for about 1 minute to allow the flavors to meld.
26 Y ogur t- T ahini Sauce: 1 cu p p la in yo gu r t , w h ol e or r ed u ce d fa t 1 tablespoon tahini ½ teaspoon fresh lemon j uice ½ t ea sp oo n kos h er s al t ¼ teaspoon ground cumin pi t a br ea d , toa s te d an d kep t wa rm f or s er vi ng 1.
27 5. When cooking is complete, cut into individual ribs and serve with barbecue sauce if desired. Nutrit ional informa tion per serving (based on 6 ser vings ) : Ca lo ri es 4 47 (73% fr om f at) • c ar b. 6 g • pr o. 24g • fa t 26g • s at . fat 1 1 g • ch ol.
28 Braised T wo-P epper Chick en with Onions Spi cy , ta ngy a nd v in eg ar y , this c ol or f ul d is h is b est s e r ved ove r a st ar chy si de li ke r ice , pot ato es o r pol en ta fo r so ak in g up a ll th e ta st y pa n ju ice s.
29 2. Once chiles ar e cool to the touch, remove the skins and place in a chopper or food processor fitted with the metal chopping blade. Add the roasted onion and garlic, as well as the apple, sage, ¾ teaspoon of the salt, ¼ teaspoon of pepper and cinnamon.
30 Gluten-F ree Pizza Do ugh Finall y! Pizza t hat f olks wit h all ergies can cheer ab out. Make s ab out 1 p oun d dou gh (t wo 10-i nch p ie s cru st) ¾ c up t a p ioc a f lo ur ¾ c up w h it e r.
31 pizza to the oven, placing directly on top of the hot pizza stone. 4. Allow to cook for the allotted time, 15 minutes, adding mor e time if needed. 5. Car efully remove from oven, using a pizza peel if available. Let cool for about 5 minutes before slicing and serving.
32 Roasted Egg pla nt Pizz a (gluten f ree) A de lig ht f ul co mb in atio n fo r the g lu ten -fr e e piz z a do ug h. Make s ab out 6 s er v ing s, on e 1 0 -in ch pi zz a 1 eggplant, cut into ¼-in.
33 Sausage and broccoli filling Make s 3 cup s 3 cups broccol i florets, steamed and finely chopped 1 ½ cu p s co oked a n d cr u mb le d sw ee t It a li an s a us ag e (f ro m 4 li nk s) 4 ho t ch e.
34 Swee t Potato Roll s A ba sk et of th es e de s er ve s a pl ac e on th e Th a nks gi vin g ta ble . Make s 9 rol ls 1 sm a ll (a bo ut 6 o u nc es) s we et p ot at o or y am ½ t ea sp oo n o li v.
35 Rustic I talian Bre ad Th is a ir y a nd c ru st y lo af pr ove s tha t ma ki ng a r ti sa na l- st yl e br ea d at ho me h as n eve r be en e a si er.
36 Salted Carame l Custards These are served in the same f ashion as the classic crème caramel, which is a n ind iv idu al s e r vi ng of th e po pul a r Spa ni sh d es s er t , fl an. I nver ting t he cu sta rd i s a sh owsto pp er of a p re se nt atio n, b ut it i s eq ua lly d e lic io us served direc tly in t he ramekin .
37 but you will not have the sauce at the bottom of the custard. Because of that, you do you not have to invert the custard; you can serve in the ramekins and sprinkle the top with the fleur de sel. Nutritio nal inform ation per custar d: Ca lo ri es 470 (61 % fro m fa t) • ca rb .
38 Chocol ate Gl azed Cocon ut Layer Cake Coc on ut love r s re jo ic e! D ec ad en t with out b e ing ove rl y swe et, this mois t lay er cake incorporates coconut four ways to b ring you the most coconut flav or possible.
39 piece at a time, until completely incorporated and chocolate is shiny . The glaze consistency should not be too thick and should flow easily from a spoon. 8. W orking quickly , evenly divide the glaze over the tops of the cakes, pouring it directly in the center .
Any o the r tr ade ma rk s or s er vi ce m ar ks ref er re d to he rei n ar e the tr ad em ar ks or se r vic e ma rk s of th eir r es pe ct ive own er s.
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