Cuisinart TOB Series - Manual (Page 18)

Roasted Root Ve g e t a b l e s
These vegetables are easy to prepare and complement many meat dishes.
Makes 4 servings
2
tablespoons olive oil
1 ⁄
2
pound small red potatoes *
1 ⁄ 2 cup peeled baby carrots
1 medium red onion, peeled, cut into 1-inch pieces
1 large yam, peeled, cut into 1 ⁄
2
-inch pieces
1 teaspoon dried rosemary
1 ⁄
4
teaspoon coarsely ground black pepper
1 ⁄
4
teaspoon kosher salt
Place rack in the Cuisinart ® Toaster Oven Broiler in position “A” and preheat oven
to 450ºF on the “Convection Bake” setting. Press “Start/Stop” button. Add oil to
an 11 x 7-inch baking pan and add red potatoes, carrots and onion. Toss gently to
coat evenly with oil. Place in oven and bake for 10 minutes, stirring occasionally.
Add yam pieces and bake, stirring occasionally, until vegetables are golden brown
and soft but not mushy, about 20 more minutes. Press “Start/Stop” button. Sprin-
kle with rosemary, pepper and salt; toss to coat.
* Select small potatoes that are about 1 inch in diameter. If not available, cut
large potatoes into 1-inch pieces.
Directions for non-convection models: Place rack in position “A” and pre-
heat oven to 450ºF on the “Bake” setting. Press “Start/Stop” button. Add oil to
an 11 x 7-inch baking pan and add red potatoes, carrots and onion. Toss gen-
tly to coat evenly with oil. Place in oven and bake for 10 minutes, stirring
occasionally. Add yam pieces and bake, stirring occasionally, until vegetables
are golden brown and soft but not mushy, about 25 more minutes. Press
“Start/Stop” button. Sprinkle with rosemary, pepper and salt; toss to coat.
Nutritional information per serving:
Calories 147 (43% from fat) • carbo. 19g • prot. 2g • fat 7g • sat. fat 1g • chol. 0mg • sod. 135mg
Baked Potatoes
The Cuisinart ® Toaster Oven Broiler makes perfect baked
potatoes with a fluffy interior and a crisp, papery skin.
Makes 4 servings
4 Idaho or russet potatoes (about 8 ounces each)
Place rack in the Cuisinart ® Toaster Oven Broiler in position “B” and preheat
oven to 400°F on Convection Bake setting. Press “Start/Stop” button. Mean-
while, wash and dry potatoes. Use the tines of a fork to prick potatoes in sev-
eral places to allow steam to vent during baking. (Option: if you rub the skin
with about
1 / 4 teaspoon of vegetable or olive oil before baking, the skin will be
crisper and browner.) Place directly on rack in preheated oven and bake until
soft and easily pierced with a fork, about 45 minutes. Press “Start/Stop” but-
ton. Remove potatoes from oven and slit with a sharp knife down the center
to vent. To serve, pinch open the top to expose the flesh and fluff with a fork.
Serve topped with butter, margarine or sour cream, as desired. (Convection
baking will produce a slightly crispier skin than traditional heat.)
Variation: Substitute sweet potatoes or yams for white potatoes.
Directions for non-convection models:
Place rack in position “B” and preheat oven to 400°F on bake setting. Press
“Start/Stop” button. Bake potatoes for about 55-60 minutes, until soft and
easily pierced with a fork. Remove potatoes from oven and slit with a sharp
knife down the center to vent. Serve as desired, with butter, margarine or
sour cream.
Nutritional information per serving:
Calories 247 (0% from fat) • carbo. 57g • prot. 5g • fat 0g • sat. fat 0g
chol. 0mg • sod. 18mg
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