Cuisinart Exact Heat TOB-195BCC Series, Инструкция пользователя

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In a Cuisinart
®
Food Processor fitted with the
metal blade, process garlic until finely
chopped, about 15 seconds . Scrape bowl
and add cheese; process until finely
chopped, about 30 seconds . Add butter, oil,
salt and pepper; process until smooth, about
15 seconds . Scrape bowl as necessary .
Cut bread into two 8-inch (20 cm) pieces,
cut each piece in half lengthwise and spread
each cut side with garlic mixture . Place two
pieces of prepared bread directly on oven
rack, cut side up, and bake until toasted,
about 10 to 12 minutes . Remove from
toaster oven with a spatula and repeat with
remaining two pieces of bread . Slice into
2-inch (5 cm) pieces and serve warm .
Nutritional information per slice:
Calories 80 (90% from fat) • carb. 1g • pro. 1g • fat 8g
• sat. fat 3g • chol. 12mg • sod. 149mg
• calc. 29mg • fiber 1g
Lemon Blueberry Loaf
Cake
This delicious loaf can be served for dessert
or as a quick bread .
Makes 10 servings
vegetable oil cooking spray
2 cups (500 ml) all-purpose flour
¾ cup (175 ml) sugar
2 teaspoons (10 ml) grated lemon
zest
1½ teaspoons (7 ml) baking powder
¼ teaspoon (1 ml) salt
2 large eggs, well beaten
½ cup (125 ml) butter, melted
½ cup (125 ml) lowfat milk
1 cup (250 ml) fresh or frozen blue
berries
½ cup (125 ml) walnut halves,
chopped
Place rack in the Cuisinart
®
Exact Heat
™
Convection Toaster Oven Broiler in position
A and preheat oven to 350ºF (180˚C) on
Bake setting . Lightly coat an 8½ x 4½-inch
(22 x 11 cm) loaf pan with vegetable oil
cooking spray .
Combine flour, sugar, zest, baking powder
and salt in a large mixing bowl . Combine
eggs, butter and milk in a 2-cup (500 ml)
liquid measure and mix to combine . Add egg
mixture to flour mixture; stir with wooden
spoon until just combined; do not overmix
(batter will not be smooth) . Add blueberries
and walnuts; mix until just blended (do not
overmix) .
Pour into prepared pan and bake until a
toothpick inserted in the centre comes out
clean, about 1 hour 20 minutes . Remove
from oven and cook on wire rack for 10
minutes . Remove from pan and let cool
completely on wire rack .
Nutritional information per serving:
Calories 267 (37% from fat) • carb. 37g • pro. 5g
• fat 11g • sat. fat 6g • chol. 62mg • sod. 219mg
• calc. 32mg • fiber 1g
Chocolate Soufflé Cake
This rich cake is best served right out of the
oven . Top with freshly whipped cream and
sliced strawberries for an elegant addition .
Makes one 10" (25 cm) cake, 12 to 16
servings
2 tablespoons (30 ml) unsalted butter,
chopped, + more to prepare the
cake pan
8 ounces (229 g) bittersweet choco
late, chopped
9 large eggs, separated
1¼ cup (300 ml) granulated sugar,
divided, + more to dust cake pan
2 large egg whites
1 tablespoon (15 ml) water
1 pinch table salt
1
/
3
cup (75 ml) unbleached, all-purpose
flour
whipped cream (optional)
fresh strawberries, hulled and
sliced (optional)
Preheat Cuisinart
®
Exact Heat
™
Convection
Toaster Oven Broiler to 375°F (190˚C) on the
Convection Bake or Bake setting with a rack
in position A .
Butter a 10 x 3-inch (25 x 6 cm) round cake
pan . Cut a circle of parchment paper to line
the bottom of the pan; butter the parchment;
dust entire pan with sugar . Clean the lip of
the pan so no butter or sugar is on it .
Reserve .