10
BROIL
Broil is fixed at 450ºF (230°C), for up to 2 hours . Broiling function can be used for
beef, chicken, pork, fish, and more . It also can be used to top-brown casseroles
and gratins .
•
Default: 450°F (230°C); 5 minutes
• For best results, use the provided AirFryer Basket fitted into the
Baking/Drip Pan to broil
• Never use glass oven dishes to broil
• Be sure to keep an eye on food – items can brown quickly when broiling
PIZZA
Pizza can be used at 350ºF – 450ºF (180°C - 230°C) for up to 2 hours .
This function can be used to cook fresh or frozen pizza .
•
Default: Fresh – 450°F (230°C); 10 minutes Convection (High Speed) fan
Frozen – 400°F (200°C); 10 minutes Convection (High Speed) fan
• For best results, place frozen pizza on inverted rack in Position 1, and for fresh
pizza, place the dough directly on the Baking/Drip Pan in rack Position 1
• Pizza can also be cooked on the pizza stone available for purchase on
www .cuisinart .ca
• Pizza recipe ideas can also be found on the Cuisinart website
ROAST
Roast can be used at 200ºF – 450ºF (95°C - 230°C) for up to 2 hours .
•
Default: 375°F (190°C); 45 minutes
• High fan speed works well with Roast – roasting time is significantly reduced,
and meats and poultry are perfectly cooked – browned on the outside, moist
and juicy on the inside
• Dress up vegetables by roasting them; as they caramelize, they become sweet
and delicious
• Because some foods roast faster, begin checking progress at least 5 to
10 minutes before the end of suggested cooking time
DEHYDRATE
Dehydrate can be used at 100°F – 200°F (40°C - 95°C) for up to 72 hours . This
function turns your Cuisinart
®
Digital AirFryer Toaster Oven into a dehydrator that
lets you dry or dehydrate food . The built-in fan and low heat are used to create
a flow of hot air that reduces the water content found in fresh foods . Dehydrated
food will continue to retain the vast majority of its original nutritional value .
•
Default: 130°F (54°C); 2 hours
• Lemon juice can be used to pretreat fruits and vegetables to prevent browning
• Drying times can greatly vary due to the thickness of cuts and relative humidity
(see chart on page 11)
• Check foods often for dryness
• Do not overcrowd; foods should be arranged in a single layer with little
to no overlap
PROOF
Proof can be used at 80°F – 100°F (27°C - 40°C) for up to 2 hours .
Use this function to proof bread or pizza dough .
•
Default: 90°F (32*C); 45 minutes
• Allow dough to complete at least one rise at room temperature
• Shape dough and place on the Baking/Drip Pan or separate baking dish such
as a loaf pan and then put directly in the oven in Position 1
• Dough is ready when doubled in size . Start checking around 20 minutes
• Once time elapses, complete dough preparation and bake according to recipe
DEHYDRATE CHART
The chart lists recommendations on how to dehydrate different foods .
These are guidelines only . Drying times can vary due to thickness
of cuts and relative humidity .
