Cuisinart TOA-60KR, Instruction And Recipe Booklet

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1. Line the Baking Pan with aluminum foil. Put the chicken thighs onto
the Baking Pan. Drizzle with olive oil and sprinkle evenly with the
salt, paprika, pepper, cumin and lime juice. Put the Baking Pan into
Rack Position 2.
2. Set to Convection Bake at 220ºC for 25 minutes. Cook until skin is
crispy and the internal temperature reaches 75ºC. Let rest for 10
minutes before serving.
Nutritional information per chicken thigh with skin:
Calories 313 (62% from fat) • carb. 1g • pro. 29g • fat 21g • sat. fat 5g • chol. 105mg
sod. 362mg • calc. 16mg • fiber 0g
Roasted Lamb Chops with
Rosemary and Garlic
This traditional lamb preparation can be enjoyed any night of the week.
Makes 4 servings
4 garlic cloves, crushed
1 tablespoon chopped fresh rosemary (leaves from about 3 to 4
rosemary sprigs)
¼ teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
8 loin lamb chops, about 2 pounds
½ teaspoon kosher salt
1. Stir the garlic, rosemary, pepper and olive oil together in a stainless
steel bowl. Add the lamb chops and toss together to fully coat. Let
rest at room temperature for about 30 minutes. The lamb can also be
marinated overnight in the refrigerator at this point for
maximum flavor.
2. Once rested, line the Baking Pan with aluminum foil. Put the lamb
chops on the pan and sprinkle evenly with the salt.
3. Put the Baking Pan with the lamb into Rack Position 2. Set to
Convection Bake at 220ºC for 15 minutes, cooking until the internal
temperature reads 55ºC for medium rare. Let chops rest for about 5
minutes once removed from the oven before serving.
Nutritional information per serving (2 chops):
Calories 284 (46% from fat) • carb. 1g • pro. 36g • fat 14g • sat. fat 5g • chol. 109mg
sod. 395mg • calc. 33mg • fiber 0g
Sausage and Kale Quiche
Great for a Sunday brunch, this quiche will please any crowd.
The recipe for the crust, Pâté Brisée, makes enough for two quiches, so
freeze the other half to have on hand for next time.
Makes 8 to 10 servings
Pâté Brisée:
2
cups unbleached, all-purpose flour
1 teaspoon kosher salt
2 sticks (16 tablespoons) unsalted butter, cold, cut into
1-inch pieces
3 to 4 tablespoons ice water
Filling:
1½ teaspoons
olive oil
1 garlic clove, finely chopped
1 small shallot, finely chopped
¼ teaspoon kosher salt, divided
Pinch freshly ground black pepper
4 large lacinato kale leaves, tough stems removed
and thinly sliced
¼ teaspoon fresh thyme leaves
1 hot Italian sausage link (about 3 ounces), chopped or
crumbled (if using fresh, remove casing)
½ cup whole milk
½ cup heavy cream
4 large eggs
1 ounce Gruyère or Swiss cheese, shredded