User manual CUISINART TOB-50

[. . . ] INSTRUCTION AND RECIPE BOOKLET Cuisinart® Classic Toaster Oven Broiler TOB-50 CONTENTS Important Safeguards . 19 IMPORTANT SAFEGUARDS When using an electrical appliance, basic safety precautions should always be followed, including the following: 1. To protect against electrical shock, do not place any part of the toaster oven broiler in water or other liquid. This appliance should not be used by or near children. [. . . ] Add the cooled cooked vegetable mixture, the ground meat, salt and pepper; mix well to combine. Pack mixture into the prepared loaf pan. Allow the meatloaf to rest in the pan for 10 minutes. Drain excess fat if necessary, turn the loaf out of the pan and slice to serve. Nutritional information per serving (2 slices; made with 1% milk): Calories 312 (54% from fat) · carb. 60mg · fiber 1g Rare: 120°-125°F (red center) Medium-Rare: 125°-140°F (pink center) Medium: 145°-155°F (gray-barely pink center) Well Done: 160°F (gray) Nutritional information per serving (one hamburger): Calories 325 (15% from fat) · carb. 9mg · fiber 0g 10 Spicy London Broil This dry rub has bold, spicy flavors ­ not overbearing, but not for the fainthearted. If you prefer milder flavors, cut back on the cayenne just a bit. Makes 4 to 6 servings 11/2 11/2 11/2 11/4 1 1 Medium: 145°-155°F (gray-barely pink center) Well-Done: 160°F (gray) Nutritional information per serving (based on 6 servings): Calories 211 (48% from fat) · carb. 12mg · fiber 0g /4-1/2 11/2 cooking spray teaspoons ground cumin teaspoons sugar teaspoons kosher salt teaspoons thyme teaspoon freshly ground black pepper teaspoon cayenne pounds top round London broil, about 11/4 inches thick Teriyaki Glazed Chicken Breasts Make the teriyaki marinade ahead and have it on hand. Serve with rice and steamed fresh vegetables. Makes 4 servings 1 1 In a small bowl, combine the cumin, sugar, salt, thyme pepper and cayenne and blend. Rub the spice mixture evenly on the meat. Place on a non-metallic plate, cover with plastic wrap and refrigerate until 20 minutes before cooking. The spice rub may be put on the meat up to 24 hours before cooking. The longer it is on the meat, the more intense the flavor will be. Place the rack in position B and preheat toaster oven on broil setting, keeping door ajar. Put 1/4 cup of water in the bottom of the broiler pan; place the drip tray in the broiling pan so that the meat will be about 1 inch from the upper element. Lightly coat the rack with cooking spray. Broil with the door ajar for 16 to 20 minutes; turn the London broil halfway through cooking time, until meat is done to desired taste*. Let stand for 10 minutes before carving to allow the juices to set; the meat will continue to cook during this time. Test for appropriate doneness with an instant-read thermometer. After the meat has rested, slice across the grain in very thin slices to serve. [. . . ] Add vanilla and butter, and using a pastry blender or two forks, cut butter into dry ingredients until the mixture is evenly moist and crumbly. Stir chopped nuts into one of the half cups of the crumb mixture and reserve for topping. Press the oatmeal mixture without the nuts evenly into the prepared baking pan. Spread the raspberry preserves over the top. [. . . ]