The Cuisinart Deluxe Convection Toaster Oven Broiler is designed with 9 functions, including convection for making delicious cakes, potatoes and roasts. Sized to accommodate a whole chicken, a 12-inch pizza, or 6 slices of bread, the unit is controlled by an electronic dial and LED buttons. The large blue back-lit LCD allows for the quick and easy setting of function, temperature, and cook time. The Exact Heat sensor maintains precise oven temperatures, and the Always Even shade control ensures that toast consistently turns out the selected shade.
FEATURES
- 0.6 cubic-foot capacity - Fits 6 slices of bread or a 12" pizza
- 7 functions in one: toast, bagel, convection, bake, broil, reheat and defrost
- Blue backlit LCD digital display
- Selector dial lets you choose cooking functions and set baking time, clock, temperature, and toast shade.
- Easy-clean nonstick interior
- Clock and 2-hour timer
- Removable crumb tray
- Includes: baking tray, broiling rack and recipe book
- BPA Free
- Limited 3-year warranty
SPECS AND MANUALS
- UPC Code: 068459164346
- Unit LxWxH: 18.50" x 15.35" x 9.84"
- Unit Weight: 17.20lb
- Box LxWxH: 20.3" x 17.3" x 11.7"
- Warranty: Limited 3-Year Warranty
RECIPES
Stuffed Leg of Lamb
Servings: 8
Ingredients:
- 1 Lamb Leg – bone in
- 1 cup (250ml) Orange Carrots – peeled and ribbons
- 1 cup (250ml) Celery Heart – fine slice
- 1 cup (250ml) Yellow Onion – fine slice
- 4 Garlic Cloves – peeled and sliced in half
- 1 Orange - Zest and Juice
- 1 cup (250ml) Dried Apricots – sliced
- 1/2 cup (125ml) Dried Apricots – reserve for the pan
- 1/2 cup (125ml) Dried Currants
- 3 sprigs of Fresh Thyme – stripped, reserve half for outside
- 3 sprigs of Fresh Rosemary – leaves stripped, reserve half for outside
- 1 cup (250ml) Red Wine
- 3 tbsp. (45ml) Unsalted Butter
- 3 tbsp. (45ml) Extra Virgin Olive Oil
- Flaked Sea Salt to taste
- Fresh Ground Black Pepper to taste
- Butcher’s Twine as needed
Instructions:
- Soak apricot and currants in red wine or water to reconstitute
- Preheat Deluxe Convection Oven to 325°F (160°C) non-convection 350°F (175°C)
- Follow the bone without cutting directly through, butterfly with equal thickness
- Layer carrot, celery, onion, apricots and currants, season with salt and pepper
- Add orange zest, thyme and rosemary, roll to close, turn over
- Pierce randomly with a thin knife sliding garlic into the holes, score skin in hash tag pattern
- Tie lamb firmly with butcher’s twine, drizzle with olive oil, top with rosemary and thyme
- Add carrot, celery, onion, orange juice and halves to the Cuisinart CastLite™ pan
- Season all sides with with salt and pepper
- Roast at 425°F for 20 minutes then reduce to 325°F, cover with aluminum foil
- Braise for 2-3 hours or until tender, remove foil, remove lamb, cover with foil to rest
- Deglaze pan with red wine, reduce liquid to desired consistency, check seasoning
VIDEOS