Cuisinart CSO-300NC, Инструкция и книга рецептов

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CLEANING AND MAINTENANCE
Always allow the oven to cool completely before cleaning.
1. Always unplug the oven from the electrical outlet.
2. When cleaning the exterior, do not use abrasive cleansers, as they
will damage the finish. Simply wipe the exterior with a clean damp
cloth and dry thoroughly.
3. To clean the interior walls, you can first loosen food debris by
running the Steam cycle function. Follow the Operating
Instructions, using the Steam function default [30 minutes at 210˚F
(99°C)]. Once cycle is complete wipe interior with a cloth or
sponge. DO NOT use harsh abrasives or corrosive products, which
could damage the oven wall surface.
4. To remove excess liquid, slide out the drip tray and discard
contents.
Wipe clean or place in top rack of dishwasher. To remove baked-
on grease, soak the tray in hot sudsy water or use nonabrasive
cleaners. Never operate the oven without the drip tray in place.
5. The oven rack, baking pan, broiling rack, and crumb tray are
dishwasher safe. If heavily soiled, soak in hot sudsy water or use a
nylon scouring pad or nylon brush.
6. Rinse water reservoir in hot, sudsy water. Dry well.
7. Never wrap the cord around the outside of the oven. Use the cord
storage tabs on the back of the oven.
8. Any other servicing should be performed by an authorized service
representative.
Note : If oven is not in use for more than 1 month, fill water
reservoir and run oven on Steam function at 210˚F (99°C) for 60
minutes before using.
How to Drain the Internal Water Tank
Your steam oven is equipped with a water drain so you can empty
the internal water tank. The drain outlet is at the rear of the oven. We
recommend that you drain the tank when you do not plan to use your
oven for an extended period of time. You should also drain the tank
at the end of each decalcification process.
To drain the tank, follow these steps:
• Remove the external water reservoir from the oven by lifting it
vertically using the handle.
• Position a tray, short bowl or other container under the rear drain
to catch the water.
• Turn the cap counter-clockwise to remove the cap and open the
drain. Open the drain slowly to ensure you catch the water in your
container.
• Tilt the oven back slightly as necessary to empty all of the water
from the tank.
• When finished, replace the cap by rotating it clockwise until
secure. Do not over-tighten.
Decalcification
Decalcification refers to the removal of calcium deposits that form
over time. These deposits can cause damage to the machine. For
best performance from your Combo Steam + Convection Oven,
decalcify annually for average use and twice a year for heavy use.
Food
Cooking
Function Recommended
Temperature
Time Rack
Turkey breast Bake-Steam 400°F (204°C)
18 minutes per
pound/
internal tem-
perature should
register 165°F
(73°C)
Lower
Clams Super Steam 300°F (150°C) 15 minutes Middle/Lower
Fish fillet
thin fillet
Broil -Steam 500°F (260°C) 5 to 8 minutes Upper/Lower Broil
Super Steam 325°F (160°C) 8 to 10 minutes Middle
thick fillet Bake Steam 400°F (204°C) 12 to 15 minutes Middle
Lobster tail Super Steam 300°F (150°C) 15 minutes Middle/Lower
Steam 210°F (98°C) 15 to 20 minutes Middle
Mussels Super Steam 300°F (150°C) 15 minutes Middle/Lower
Shrimp Broil -Steam 500°F (260°C) 10 minutes Upper/Lower Broil
Whole fish Bake -Steam 450°F (232°C) 30 minutes Middle/Lower
Brown rice Super Steam 300°F (150°C)
40 m
10 min. rest
Lower
White rice Super Steam 300°F (150°C)
30 m
10 min. rest
Lower
Casserole
Convection
Bake/Bake
Steam
350°F to 375°F
(176°C to 190°C)
50 to 60 minutes Lower
Muffins
Convection
Bake 375°F to 400°F [190°C
to 204°C (per recipe)]
20 to 25 minutes Lower
Quick breads
Convection
Bake 325°F to 375°F [160°C
to 190°C (per recipe)]
55 to 70 minutes Lower
Pizza
Convection
Bake
450°F (232°C) 20 to 30 minutes Lower
Eggs – baked Bake -Steam 250°F (121°C) 15 to 20 minutes Middle/Lower
Brownies
Convection
Bake
350°F (176°C 25 to 30 minutes Lower
Food
Cooking
Function Recommended
Temperature
Time Rack
Cookies
Convection
Bake 350°F to 375°F
(176°C to 190°C) 10 to 12
minutes
Middle/Lower
Layer cake
Convection
Bake
350°F (176°C)
25 to 30
minutes
Lower
Pies
Convection
Bake 350°F to 375°F
(176°C to 190°C) 45 to 60
minutes
Lower
Baked potato Bake -Steam 400°F (204°C)
45 to 55
minutes
Middle/Lower
Vegetables –
roasted
Bake -Steam 400°F (204°C) 30 minutes Middle/Lower
Vegetables –
steam
Steam
See steam chart
for individual veg-
etables and times
Middle
Vegetables –
steam roasted
Super Steam 400°F (204°C)
20 to 30
minutes
Middle/Lower
(e.g. peppers and
tomatoes)
Leftovers/reheat Bake -Steam 250°F (121°C) 20 minutes Middle/Lower
Yeast Rolls/Bread
The Steam Oven does more than just bake your bread, it proofs shaped bread or rolls prior
to baking as well. Following these guidelines you will have bakery quality breads in the
comfort of your own home.
Proofing (final
shaped dough
rise)
Steam 100°F (40°C)
25 to 30
minutes
Lower /Middle
Bake Bread
375°F to 425°F
[190°C to 220°C
(per recipe)]
25 to 30
minutes
Lower/Middle