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5
CLEANING AND MAINTENANCE
Always allow the oven to cool completely before cleaning.
1. Always unplug the oven from the electrical outlet.
2. Do not use abrasive cleansers, as they will damage the finish. Simply wipe
the exterior with a clean damp cloth and dry thoroughly. Apply the cleans-
ing agent to a cloth, not to the toaster oven, before cleaning.
3. To clean interior walls, use a damp cloth and a mild liquid soap solution or
a spray solution on a sponge. Never use harsh abrasives or corrosive
products. These could damage the oven surface. Never use Brillo pads,
etc. on interior of oven.
4. To remove crumbs, slide out the crumb tray and discard crumbs. Wipe
clean and replace. Crumb tray is dishwasher-safe. To remove baked-on
grease, soak the tray in hot sudsy water or use nonabrasive cleaners.
Never operate the oven without the crumb tray in place.
5. Wire rack, broiling pan and drip tray are dishwasher-safe. If heavily soiled,
soak in hot sudsy water or use a nylon scouring pad or nylon brush.
6. Never wrap the cord around the outside of the oven. Use the cord storage
cleats on the back of the oven.
IMPORTANT:
After cooking greasy foods and after your oven has cooled, always clean top
interior of oven. If this is done on a regular basis, your oven will perform like
new. Removing the grease will help to keep toasting consistent, cycle after
cycle.
All of our recipes have been tested in our kitchen and specially developed to
work in the Cuisinart
®
Retro Toaster Oven Broiler. These mouth-watering
recipes are just a sampling of what the Cuisinart
®
Retro Toaster Oven
Broiler can do.
RECIPES
Jammy Muffins
Get your ingredients all ready to mix the night before – combine dry
ingredients and cover; combine egg, milk, yogurt and vanilla; cover and
refrigerate. In the morning mix and bake for fresh warm muffins.
Makes 6 regular muffins
1
1
⁄2 teaspoons (7 ml) + 3 tablespoons (45 ml) granulated sugar
1
⁄2 teaspoon (2 ml) ground cinnamon
cooking spray
1 cup (250 ml) unbleached all-purpose flour
1
1
⁄4 teaspoons (6 ml) baking powder
1
⁄4 teaspoon (1 ml) baking soda
1
⁄8 teaspoon (0.5 ml) salt
1 large egg
1
⁄4 cup (50 ml) lowfat milk
2 tablespoons (30 ml) plain lowfat yogurt
1
⁄4 teaspoon (1 ml) vanilla extract
4 teaspoons (20 ml) jam or marmalade (not jelly)
Preheat toaster oven to 375°F (190°C). Combine 1
1
⁄2 teaspoons (7 ml)
granulated sugar with cinnamon and reserve. Coat a 6-cup regular muffin
tin with cooking spray.
Place flour, 3 tablespoons (45 ml) granulated sugar, baking powder, baking
soda, and salt in a medium bowl. Stir to blend. Place egg in a small bowl
and stir until smooth. Add milk and yogurt to beaten egg and stir until
smooth, then stir in vanilla. Add the liquid mixture to the dry ingredients
and whisk until just smooth – do not overmix – the muffins could become
tough and rubbery. Divide the batter evenly among the prepared muffin
cups. Top each in the centre with about
3
⁄4 teaspoon (4 ml) jam or
marmalade. Sprinkle muffins with the sugar/cinnamon mixture.
Bake in toaster oven for 18 to 20 minutes, rotating the muffin tin after about
9 minutes of baking.