Cuisinart TOB-60C Series, Инструкция и книга рецептов

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9
Oven Roasted Steak Fries
Makes 2 servings
1 pound (500 g) Idaho or russet potatoes (about 2 to 3 medium
potatoes), cut into ½-inch (1.25 cm) wedges
2 tablespoons (30 ml) extra virgin olive oil
½ teaspoon (2 ml) sea or kosher salt
¼ teaspoon (1 ml) freshly ground black pepper
pinch cayenne
Preheat the Cuisinart ® Convection Toaster Oven Broiler to 425°F (220°C) on
the bake setting with the rack in position B.
Place potatoes in a medium to large mixing bowl. Toss with the remaining
ingredients. Line the baking tray with aluminum foil and arrange the pota-
toes, cut side down.
Bake for about 30 minutes, turning the potatoes halfway through the cook-
ing time.
Remove and adjust seasonings to taste. Serve immediately.
Nutritional information per serving (1 cup):
Calories 130 (91% from fat) • carb. 3g • pro. 0g • fat 14g • sat. fat 2g • chol. 0mg
• sod. 530mg • calc. 3mg • fiber 0g
Roasted Fennel, Carrots and Parsnips
Makes 4 servings
2 fennel bulbs, quartered
3 medium carrots, cut into 1-inch (2.5 cm) pieces
1 large parsnip, cut into 1-inch (2.5 cm) pieces
1 garlic clove, smashed
3 tablespoons (45 ml) extra virgin olive oil
½ teaspoon (2 ml) sea or kosher salt
¼ teaspoon (1 ml) freshly ground black pepper
pinch ground cinnamon
1 teaspoon (5 ml) fresh thyme
Preheat Cuisinart ® Convection Toaster Oven Broiler to 450°F (230°C) on
either the convection bake or regular bake setting with rack in position B.
Place vegetables in a medium to large mixing bowl and toss with the
remaining ingredients.
Arrange the vegetables in the baking tray lined with aluminum foil. Bake in
preheated oven for 45 minutes, tossing every 15 to 20 minutes.
Nutritional information per serving (½ cup):
Calories 170 (54% from fat) • carb. 18g • pro. 2g • fat 11g • sat. fat 2g • chol. 0mg
• sod. 360mg • calc. 85mg • fiber 6g
Broccoli and Cauliflower Gratin
To make this recipe your own, substitute your
favorite cheeses for the Cheddar.
Makes eight servings
nonstick cooking spray
1½ pounds (750 g) broccoli florets
1 pound (500 g) cauliflower florets
1½ teaspoons (7 ml) extra virgin olive oil
1 garlic clove, finely chopped
½ medium onion, finely chopped
½ teaspoon (2 ml) sea or kosher salt
¾ teaspoon (3.75 ml) freshly ground black pepper
2 cups (500 ml) shredded Cheddar, divided
¾ cup (175 ml) panko (breadcrumbs)
¼ cup (50 ml) grated Parmesan