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    AirFryer Convection Oven

    AirFryer Convection Oven

    Details

    Item# TOA-60C
    Introducing a healthier way to fry, and so much more! The Cuisinart® AirFryer Convection Oven is a premium full-size toaster oven with a built-in air fryer. That means it not only bakes, broils, and toasts, it also lets you air-fry right inside the oven. Best of all, a large, 4-pound chicken requires only about a teaspoon of oil to fry! Air frying, which uses powerful ultra-hot air, is a healthier way to prepare delicious fried favourites, from wings to fritters to fries to shrimp. And since toaster ovens stay on the countertop, this fryer doesn’t have to move back and forth, from cupboard to counter. Enjoy the crunch without the calories and messy cleanup, with the Air Fryer Convection Oven from Cuisinart®!

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    Additional Information

    • Features
      • 1800 watts of power
      • Airfry right in oven, for "deep-fry" results with little or no oil
      • 7 cooking functions include airfry, convection bake, convection broil, bake, broil, warm, toast
      • Large 0.6 cubic foot capacity
      • Adjustable thermostat, 60-minute timer, toast shade control, auto shutoff
      • Easy clean non-stick interior
      • Brushed stainless steel housing
      • Includes: Oven Rack, Baking Pan, Air Fryer Basket
      • Large enough to AirFry up to 3lbs, toast 6 slices of bread, bake a 4lb chicken or 12" pizza (11" Pizza Stone sold separately)
      • Limited 3-year warranty
    • Recipe Videos

      Gluten-Free Paleo Fried Chicken

      Recipe submitted by: Jen Zigizmund

      Servings: 4
      Ingredients:
      • 4 chicken thighs and 4 chicken drumsticks. (Chicken breasts can be used as well)

      For the marinade
      • 1 teaspoon salt
      • ¼ teaspoon of garlic powder
      • ½ teaspoon black pepper
      • 1 teaspoon paprika (regular or smoked)
      • 2 cups of buttermilk

      For the coating
      • 1 cup tapioca flour
      • 1 cup almond flour
      • 1 teaspoon salt
      • ¼ teaspoon garlic powder
      • ¼ teaspoon onion powder
      Instructions:

      Combine and mix well all the marinade ingredients. Put chicken pieces in a resealable plastic bag or a bowl and pour over the marinade, ensuring that all the chicken pieces are covered well. Marinate in the refrigerator for at least 2 hours - overnight is ideal.

      Combine all the coating ingredients well. Take out your chicken from the marinade and shake off access. You don’t want the chicken pieces to be too dry, just shake of the marinade a bit. Dip each chicken peace in the coating mix making sure that all the pieces are covered evenly.

      Lay chicken pieces on a tray in single layer, making sure that the pieces don’t touch each other. Set your AirFryer to airfry mode, position the tray into position 2 and cook at 400°F degrees for 25 minutes, gently turning chicken once half way. Cook until golden brown and internal temperature reaches 165°F. Let it cool on the cooling rack and enjoy!

      Gluten-Free Paleo Fried Chicken

      Zucchini Fries

      Recipe submitted by: Jen Zigizmund

      Servings: 2-3
      Ingredients:
      • 1 lbs zucchini
      • ½ cup almond flour
      • ½ cup grated parmesan cheese
      • ½ teaspoon garlic powder
      • ½ teaspoon smoked or regular paprika
      • ½ teaspoon black pepper
      • Olive or avocado oil
      • 1 egg
      Instructions:

      Thinly slice zucchini or spiralize to thick ribbon. Mix all your dry ingredients well in one bowl and beat the egg in another. Dip zucchini slices in the dry mixture, shake access, then dip in egg, then dry mixture again. Lay pieces of zucchini on a pan in single layer, drizzle with oil and place the rack into position 2. AirFry at 400°F for 8-10 minutes until golden and crispy. Let cool and enjoy!

      Zucchini Fries

      Italian Rice Balls

      For the perfect appetizer, serve these rice balls alongside prepared marinara sauce.

      Servings: 8 rice balls
      Ingredients:
      • 1 cup (250 ml) medium-grain white rice
      • 2 cups (500 ml) water
      • 1/4 teaspoon (1 ml) kosher salt
      • 1 large egg, beaten well
      • 3 tablespoons (45 ml) grated Pecorino Romano cheese
      • 1/4 cup (60 ml) ricotta cheese
      • 1/4 cup (60 ml) basil leaves, thinly sliced
      • 1/4 teaspoon (1 ml) freshly ground black pepper
      • 1 ounce (28 g) mozzarella cheese, cut into 1-inch (2.5 cm)
      • 1/4 cup (60 ml) Italian-style breadcrumbs
      • Olive oil, for spraying
      • 1 cup (250 ml) prepared marinara sauce, for dipping, optional
      Instructions:

      1. Put the rice, water and salt into a medium saucepan. Bring to a boil, stirring occasionally. Once rice comes to a boil, cover and reduce heat to a simmer until all the water has been absorbed and the rice is tender, about 10 minutes. Cool fully before adding the following egg and cheese mixture; cooling the rice will help prevent the egg from cooking.

      2. In a small bowl, combine the egg, Pecorino, ricotta, basil and pepper. While mixing and fluffing the rice with a spoon, mix in the egg and cheese mixture. Spread the rice onto a parchment paper-lined baking sheet. Refrigerate to chill, at least 30 minutes.

      3. Once the rice has chilled, use slightly wet hands to scoop 3 tablespoons (45 ml) of rice and form into a ball. Repeat with remaining rice. Stuff each ball with one piece of the mozzarella and re-form if necessary.

      4. Place the AirFryer Basket onto the Baking Pan. Put the breadcrumbs into a small bowl. Gently toss each rice ball into the breadcrumbs and transfer to the basket. Spray all sides liberally with oil.

      5. Put the assembled pan into rack Position 2. Set to AirFry at 350˚F (180˚C) for 20 minutes. Cook rice balls until evenly golden. Serve immediately, with marinara sauce on the side if desired.

       

      Nutritional information per rice ball: Calories 149 (24% from fat) • carb. 22g • pro. 5g • fat 4g • sat. fat 2g • chol. 35mg • sod. 195mg • calc. 45mg • fiber 0g

      Italian Rice Balls

      Crab Cakes

      With chunks of lump crab meat, these crab cakes are sure to impress.

      Servings: 16
      Ingredients:
      • 16 ounces (453 g) lump crab meat
      • 1 teaspoon (5 ml) extra virgin olive oil
      • 1 medium red bell pepper, finely chopped
      • 1 jalapeño, seeded and finely chopped
      • 3 green onions, sliced
      • 1 garlic clove, finely chopped
      • ¼ teaspoon (1 ml) kosher salt
      • 2 large eggs, lightly beaten
      • 1 cup (250 ml) panko breadcrumbs, plus about ½ cup (125 ml) extra for dredging
      • ½ cup (125 ml) prepared mayonnaise
      • 1 teaspoon (5 ml) Worcestershire sauce
      • 1 teaspoon (5 ml) Dijon mustard
      • 1½ teaspoons (7.5 ml) seafood seasoning
      • Hot sauce (optional)
      • Olive oil, for spraying
      • Lemon wedges, for serving
      Instructions:

      1. Pick through crabmeat to make sure there are no shells; reserve in refrigerator.

      2. Put a large skillet over medium heat and add the olive oil. Once the pan is hot and the olive oil shimmers across the pan, add the peppers, green onions and garlic. Sweat for at least 5 minutes, until the vegetables soften slightly; stir in the salt.

      3. Remove the vegetables from the heat and allow them to cool for a few minutes. Once cool, add the vegetables to the crab meat. Add the eggs, panko, mayonnaise, Worcestershire, Dijon and seafood seasoning and a dash or two of hot sauce if desired.

      4. Gently mix all ingredients together. The best way to mix the crab mixture is with clean hands; however, you can also mix with a spoon. Mix carefully to keep the crab meat intact.

      5. Using a ¼ cup (60 ml) dry measuring cup, form the mixture into cakes and place them on a clean plate, separating the layers of cakes with wax paper if necessary. Cover with plastic wrap and refrigerate for 1 hour before cooking.

      6. Dredge the crab cakes in remaining panko crumbs. Place the AirFryer Basket onto the Baking Pan. Put the cakes into the basket and spray liberally with olive oil.

      7. Put the assembled pan into rack Position 2. Set the oven to AirFry at 400°F for 10 minutes. Cook until evenly browned. Serve immediately, with lemon wedges on the side.

       

      Nutritional information per crab cake: Calories 220 (41% from fat) • carb. 17g • pro. 15g • fat 10g • sat. fat 2g • chol. 90mg sod. 500mg • calc. 106mg • fiber 1g

      Crab Cakes

      Pizza with Arugula, Prosciutto and Fig Jam

      Gourmet pizza that anyone can make.

      Servings: 8 slices
      Ingredients:
      • Nonstick cooking spray
      • 1 pound (454 g) pizza dough, room temperature
      • ¼ cup (60 ml) fig jam
      • ¼ pound (125 g) prosciutto, thinly sliced
      • 1 ounce (28 g) semi-soft goat cheese
      • 1 tablespoon (15 ml) extra virgin olive oil
      • 1 cup (250 ml) baby arugula
      Instructions:

      1. Generously coat the Baking Pan with nonstick cooking spray. Put the pizza dough on the pan. Stretch the dough to cover the entirety of the pan.

      2. Put Baking Pan into rack Position 1. Set oven to Bake at 450°F (230°C) for 10 minutes. Cook until lightly golden. Remove from oven and add jam to the center of the dough. Leaving a 1-inch (2.5 cm) border for the crust, spread the jam into a thin, even layer. Top with the prosciutto and goat cheese. Brush the border with the olive oil.

      3. Return pizza to rack Position 2 and bake for an additional 5 minutes, or until the edges are golden brown.

      4. Remove pizza from the oven and top with the arugula. Let arugula slightly wilt for 2 minutes before serving. Drizzle any remaining oil over the pizza.

       

      Nutritional information per slice: Calories 255 (30% from fat) • carb. 37g • pro. 11g • fat 9g • sat. fat 3g • chol. 16mg sod. 716mg • calc. 36mg • fiber 4g

      Pizza with Arugula, Prosciutto and Fig Jam

      Crunchy Granola

      Granola is an easy and healthy alternative to packaged cereals. Accompany this fragrant granola with a scoop of your favourite yogurt or fruit.

      Servings: 4 cups (1 L)
      Ingredients:
      • 1½ cups (375 ml) rolled oats (not quick cooking)
      • ¾ cup (175 ml) raw nuts (pecans or pistachios work very well)
      • ½ cup (125 ml) unsweetened coconut, shredded or flaked
      • ¼ cup (60 ml) hulled sunflower seeds
      • ¼ cup (60 ml) hulled pumpkin seeds (pepitas)
      • ¼ cup (60 ml) coconut oil, melted
      • ¼ cup (60 ml) pure maple syrup
      • ½ teaspoon (2.5 ml) kosher salt
      • ¼ teaspoon (1 ml) ground cinnamon
      • Pinch ground nutmeg
      • ½ cup (125 ml) dried fruit (chopped if larger than berry-sized)
      Instructions:

      1. Line the Baking Pan with aluminum foil or parchment paper; reserve..

      2. In a large mixing bowl, combine all ingredients except for the dried fruit. Spread evenly on the prepared Baking Pan. Transfer the pan with the granola to the oven in rack Position 2. Set to Bake at 300°F (150°C) for 25 minutes. Cook until nicely toasted, stirring halfway through..

      3. When the granola is ready, remove from oven, add the dried fruit and stir to combine..

      4. Cool completely on Baking Pan. Transfer to an airtight container to store for up to 3 weeks.

       

      Nutritional information per serving (½ cup [125 ml]): Calories 290 (54% from fat) • carb. 29g • pro. 6g • fat 18g • sat.

      Crunchy Granola
    • Videos
    • Specs and Manuals
      UPC Code
      068459164100
      Unit LxWxH
      15.50" x 16.00" x 14.00"
      Unit Weight
      21.00 lb
      Box LxWxH
      18.12" x 21" x 14.75"
      Instruction Booklet

    Parts & Accessories