Rotisserie Convection Toaster Oven
Details
https://www.cuisinart.ca/TOB-200C.html?lang=enAdditional Information
- Features
- Rotisserie Advantage - Seared on the outside, tender and juicy on the inside
- 1875 Watts of Power - Most powerful and intuitive oven in its class
- Extra-Large 0.8 Cubic Foot Capacity - Fits a 12" pizza or a 4.5-lb. chicken
- 12 Functions - Convection, Pizza and Rotisserie programs for chicken, duck and meat
- Simple Cleanup - Nonstick interior and removable front crumb tray
- Limited 3 year warranty
- Recipe Videos
Pork Churassco
Pork Churassco
Servings: 4-6 Ingredients: Pork
- 2 Pork Tenderloin – trimmed and portioned
- 5 sprigs of Fresh Thyme
- 3 tbsp. (45ml) Hot Smoked Paprika
- 3 tbsp. (45ml) Extra Virgin Olive Oil
- Flaked Sea Salt to taste
- Fresh Ground Black Pepper to taste
Mango Salsa
- 3 cups (750ml) Mango – peeled and small dice
- 1 Red Bell Pepper – seeded and small dice
- 1/4 cup (62.5ml) Red Onion – peeled and fine dice
- 1/2 cup (125ml) Fresh Cilantro – leaves stripped and fine chop
- 2 tbsp. (30ml) Jalapeno – seeded and fine dice
- 2 Lime Zest and Juice
- Kosher Salt to taste
Instructions: Pork
Slice each pork tenderloin into 4 pieces, gently pierce each slice onto the skewer
Slide the forks down the skewer on opposite sides, tighten the thumb screws to hold in position
Season with salt and pepper, tuck sprigs of thyme between slices, rub paprika onto all surfaces
Place the roasting pan in the bottom of the oven to capture any dripping, insert rotisserie
Set Convection Oven to rotisserie for 40-50 minutes at 325°F or until 165°F internal temperature and golden brown
Rotisserie time will vary based on size and thickness of pork slices
Mango Salsa
Combine ingredients, season with salt and pepper
Video
Garlic Stuffed Rotisserie Beef
Servings: 8 Ingredients: - 1 Beef Roast
- 6 Garlic Cloves – peeled and quartered
- 3 sprigs Fresh Thyme – leaves stripped
- 1 tbsp. (15ml) Brown Sugar
- 1 tbsp. (15ml) Espresso
- 1 tbsp. (15ml) Onion Flakes
- 1 tbsp. (15ml) Ground Paprika
- 1 tsp. (4ml) Chili Pepper Flakes
- 1 tsp. (4ml) Ground Fennel
- 1 tsp. (4ml) Ground Cumin
- Extra Virgin Olive Oil as needed
- Flaked Sea Salt to taste
- Fresh Ground Black Pepper to taste
Instructions: Combine brown sugar, espresso, onion, paprika, chili pepper, fennel and cumin, stir to combine
Fit the beef onto the skewer so the roast is in the middle of the spit, pat dry with paper towels
Slide the forks down the skewer on opposite sides, tighten the thumb screws to hold in position
Peirce the roast with a paring knife then wedge garlic and thyme into pockets, season with salt and pepper
Evenly coat the roast with the dry rub, drizzle with olive oil, allow to stand at room temperature for 20 minutes
Adjust the rack to position 1 and place the baking pan on top of it
Fit the spit into the Rotisserie Convection Oven and set to the Meat setting on the Rotisserie function at 425°F (220°C) for 50-60 minutes
It may take more or less time to cook depending on the size of the roast
The internal temperature should be 145°F (63°C) for medium
Open the oven door slightly, allow the roast to rest for 5 to 10 minutes before carving
Using the rotisserie grip, remove the roast from the oven
Rotisserie Chicken with Wild Rice Pilaf
Rotisserie Chicken with Wild Rice Pilaf
Servings: 4 Ingredients: Roast Chicken
- 1 Whole Chicken
- 7 sprigs of fresh thyme
- 3 tbsp. (45ml) Extra Virgin Olive Oil
- Flaked Sea Salt to taste
- Fresh Ground Black Pepper to taste
Wild Rice Pilaf
- 1 cup (250ml) Wild Rice Mixture
- 1 cup (250ml) Chicken Stock
- 1/2 cup (125ml) Yellow Onion - peel and fine dice
- 2 Fresh Flat Parsley leaves
- 2 Fresh Bay Leaves
- Flaked Sea Salt to taste
- Fresh Ground Black Pepper to taste
Instructions: Roast Chicken
Rinse chicken with cold water, drain and pat dry with paper towel
Tie the chicken with butcher’s string then fit onto the skewer so the chicken is in the middle of the spit
Slide the forks down the skewer on opposite sides, tighten the thumb screws to hold in position
Stuff in the cavity of the chicken with thyme, lightly coat with olive oil, rubbing into skin
Season all sides of chicken with thyme leaves, salt and pepper
Combine in baking pan rice, stock, onion, parsley, bay leaves, salt and pepper
Adjust the rack to position 1 and place the baking pan on top of it.
Fit the spit into the Rotisserie Convection Oven and set to the Chicken setting on the Rotisserie function at 450°F (232°C) for 60 minutes
Cook the chicken for the programmed time, or until the juices run clear when the thigh is pierced
Internal temperature should be 165 ̊F (74°C) in the breast and 170°F (77°C) in the thigh
It may take more or less time to cook depending on the size of the chicken
Open the oven door slightly, allow the chicken to rest for 5 to 10 minutes before carving
Using the rotisserie grip to remove the chicken from the oven, carefully remove the baking pan, stir rice
Video
Rotisserie Spiced Pineapple
Servings: 8 Ingredients: - 1 Ripe Pineapple – peeled
- 2 tbsp. (30ml) Fresh Ginger – peeled and grated
- 1 cup (250ml) Palm Sugar
- 1 tbsp. (15ml) Ground Cinnamon
- 1 tsp. (4ml) Ground Allspice
- Flaked Sea Salt to taste
Instructions: Stand the pineapple upright, gently slide the skewer through lengthways, at or near the center with care
Slide the forks down the skewer on opposite sides, tighten the thumb screws to hold in position
Score the surface lengthways on each side, coat pineapple with coconut oil, rub to coat entire surface
Peel ginger with spoon, finely grate, rubbing over pineapple flesh
Combine palm sugar, cinnamon and allspice, coat the pineapple evenly with mixture, season with salt
Place the roasting pan in the bottom of the oven to capture any dripping, insert rotisserie
Set Rotisserie Convection Toaster Oven to rotisserie for 45-50 minutes at 325°F or until tender, fragrant and golden
Rotisserie time will vary based on ripeness of pineapple
Remove the pineapple from the oven using the rotisserie grip, allow to cool slightly before removing from the skewer
Serve warm, thinly sliced or chunked with vanilla ice cream
Veggie Fries with Chipotle Mayonnaise
Servings: 4-6 Ingredients: Veggie Fries
- 2 Heirloom Carrots – peeled, trimmed and batonnet cut
- 2 Parsnips – peeled, trimmed and batonnet cut
- 2 Turnips – peeled, trimmed and batonnet cut
- 2 Yellow Beets – peeled, trimmed and batonnet cut
- 2 Red Beets – peeled, trimmed and batonnet cut
- 5 sprigs of Fresh Thyme – stripped
- 2 Limes – sliced into wedges
- 3 tbsp. (45ml) Extra Virgin Olive Oil
- Flaked Sea Salt to taste
- Fresh Ground Black Pepper to taste
Chipotle Mayonnaise
- 1 cup (250ml) Mayonnaise or Greek Yogurt
- 2 Chipotle Peppers – finely chopped
- 1 tbsp. (30ml) Adobo Sauce
- 1 Lime Zest and Juice
- Flaked Sea Salt to taste
Instructions: Veggie Fries
Set the Chef’s Convection Countertop Oven to Roast at 450°F (232°C) for 30-45 minutes with the rack in position 2
During preheating, toss all of the ingredients into a large bowl to coat with olive oil
Season with salt and pepper, arrange on baking pan irregularly so air can reach all ingredients
Once preheated, place the pan into the oven
Bake for the set time, or until the vegetables are slightly crispy on the outside and tender on the inside, check seasoning
Serve with chipotle mayonnaise and lime wedges
Chipotle Mayonnaise
Combine ingredients in the Cuisinart Elite Collection 4-Cup Chopper/Grinder
Pulse on grind, scrape the work bowl, process on grind until smooth, check seasoning
- Videos
-
Specs and Manuals
UPC Code068459140661Unit LxWxH21.0" x 16.0" x 14.0"Unit Weight20.0 lbBox LxWxH22.5" x 20.0" x 16.0"WarrantyLimited 3-Year WarrantyInstruction Booklet