Cuisinart CSO-300, Cuisinart manual Broil and Broil Steam, Super Steam

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baking times. If using a recipe meant for a traditional oven begin checking for doneness at least 10 minutes before recommended time.

The Bake Steam function allows you to create tender and browned braised dishes. Place less-tender cuts of meat like short ribs, shanks, cubes of shoulder or leg, with minimal or no liquid directly on the baking tray. Start cooking on Bake Steam at a medium temperature and then reduce temperature after one hour with entire cooking time set for 2 hours (see rib recipe on page 13 as a guide). Minimal to no liquid is used in steam-baked, braised dishes because natural juices are drawn out from the meat, providing the perfect braising liquid.

The Bake Steam function allows you to bake custard-style dishes (like crème brûlée, bread pudding and pot de crème) without a water bath. Cover item to be baked and set oven on Bake Steam at a low temperature (for custards set to 225°F. For heartier custard dishes like bread pudding set temperature to 325/350°F). Cooking times are generally 40 to 50 minutes.

Roast vegetables like peppers and tomatoes on the Bake Steam function. Place vegetables with a little to no oil directly on baking tray in the lower or middle rack position. Most vegetables will be nicely roasted in about 30 minutes at a minimum of 400°F.

Bake Steam keeps leftovers moist. When reheating, put leftovers in the middle rack position uncovered and set oven to 250°F for about 20 minutes.

Steam

The highest temperature (210°F) on the Steam function should be used for all traditional steaming tasks like vegetables, seafood and other proteins. See Steam Cooking Chart page 10 for steaming suggestions and times.

For all vegetable/protein steaming we recommend placing item to be steamed on the broiling/steaming rack fitted into the baking pan.

When steaming seafood we recommend placing a small amount of wine or other aromatic liquid on the bottom of the baking pan to infuse flavor.

The lowest temperature (100°F) on the Steam function is ideal for bread proofing. Allow dough to complete at least one rise at room temperature. Shape dough and place on the baking pan lined with parchment and then put directly in the oven in the lower rack position. Set in oven for a minimum

of 20 minutes and up to ½ hour on 100°F to proof. Once time elapses, switch oven to Bread function and set temperature and time, indicated by recipe.

Some baked goods can be steam/baked or steamed and then convection baked, such as pretzels and bagels.

The Steam function can also work to clean the interior of your steam oven. Run oven on default setting to (210˚ F for 30 minutes) to loosen grease or food residue. Once cycle is complete, wipe the interior clean with a cloth.

Broil and Broil Steam

For your convenience we have two different rack positions for Broil/Broil Steam, refer to page 5 for reference.

The lower broil position is best suited for thicker foods like steaks, chops and larger fish fillets as well as top browning of dishes like nachos and casseroles.

The upper broil position is for thin foods like smaller seafood and thin fillets.

When positioning foods to broil make sure they are not touching the heating elements as they can burn very easily.

We recommend leaving the oven door slightly ajar when broiling.

Broil Steam is great for steam roasting foods like seafood, fish, chicken parts and vegetables.

Super Steam

Steam plus the additional heat of the bottom element is the ideal setting for perfect rice. The ratio we use for white rice to water is 2 cups to 2¼ cups. Simply combine rice and water in an ovenproof dish and cover. Put in oven with the rack in the lower position set to Super Steam at 300˚F. White rice takes about 25 to 30 minutes from start to finish. Brown rice takes about 40 minutes using 2½ cups water for 2 cups of rice. All rice should rest about 10 to 15 minutes covered before fluffing and serving.

Super Steam also does a great job with steam-roasted vegetables. Put vegetables in the lower or middle rack position and set up to 400°F for at least 20 minutes.

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Contents Combo Steam+ Convection Oven Important Safeguards Special Cordset Instructions Table of ContentsUnpacking Instructions Before the First USEParts and Features Cooking Functions Getting to Know Your Control PanelOven Rack Position Guide Additional Control Panel IconsFor Use With Toast Function Operating InstructionsCycle is complete Base of the unitTips and Hints To change functions, time or temperature during cookingSteam Broil and Broil SteamSuper Steam Cleaning and Maintenance BreadWarm Limited Three-Year Warranty TroubleshootingDecalcification To decalcifyCuisinart Milford Road East Windsor, NJ 12CE131801 California Residents onlyRecipe Booklet Red Chile Sauce Beef Tenderloin Roast with Garlic and Herbs French Toast Strata RecipesLemon Tea Loaf Active Time 20 minutes Total Time Overnight plus 3 hoursButter and flour a 9-inch loaf pan Caramelized Onion and Two-Tomato TartActive Time 45 minutes Total Time 2 hours Makes one 9-inch square tart 9 servingsOysters Rockefeller Active Time 30 minutes Total Time 45 minutesNutritional information per oyster Chermoula Shrimp Spanish Style Mussels with ChorizoActive Time 15 minutes Total Time 55 minutes Active Time 20 minutes Total Time 30 minutesActive Time 30 minutes Total Time 2 hours Whole Roasted BranzinoMakes 2 servings DBMDNHtGJCFSHRed Chile Sauce Red Chile PorkActive Time 30 minutes Total Time 3 hours Makes about 12 servingsBeef Tenderloin Roast with Garlic and Herbs Vinegar Chicken with PeppersMinutes Remove from the oven and serve Salmon with Lemon-Herb Butter Perfect Roast ChickenAllow to rest for 10 minutes before carving or serving Green Chile Tamales Indoor ClambakeActive Time 2 hours Total Time 5 hours Makes about 24 tamalesNutritional information per tamale Makes 4 entrée or 6 appetizer servings Steamed Pork BunsActive Time 1 hour 25 minutes Total Time 3 hours 25 minutes Makes 16 bunsActive Time 15 minutes Total Time 1 hour 5 minutes Two-Beet Salad with Champagne VinaigretteMakes 6 servings Nutritional information per bunActive Time 10 minutes Champagne VinaigretteMakes 1 cup Active Time 10 minutes Total Time 30 minutesRoasted Tomatoes Roasted Pepper Rice PilafActive Time 5 minutes Total Time 20 minutes Makes about 6 servingsBrioche Active Time 55 minutes Total Time 5 hours 45 minutesMakes 1 loaf about 8 servings Buttery Dinner Rolls Soft PretzelsSet to Steam at 210F for 5 minutes Nutritional information per pretzelRemove rolls from the pan and cool slightly before serving Rustic Italian BreadActive Time 15 minutes Total Time 2 hours 10 minutes Makes 1 round loaf about 16 servingsFrench Bread Molasses Whole Wheat Rolls with Raisins and PecansMakes 2 small baguettes about 16 servings Chocolate Chip Bread Pudding Active Time 50 minutes Total Time 3 hours 50 minutes Cinnamon Sugar DoughnutsMakes 12 round doughnuts, plus 12 doughnut holes Cinnamon sugar, for finishingChocolate Pots de Crème Makes 6 to 8 servings Honey-Roasted Peaches with Cream
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