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    Rotisserie Convection Toaster Oven, , hi-res

    Rotisserie Convection Toaster Oven

    Item# TOB-200C
    A dozen different ways to cook and enough space to rotisserie roast a 4-pound chicken makes Cuisinart’s Rotisserie Convection Toaster Oven in demand for every kitchen. 1875 watts of power heats the unit quickly and ensures precise cooking. Generous size accommodates 6 slices of bread or a 12" pizza. With its brushed-stainless steel counter appeal and easy clean nonstick interior, this is an oven sure to please every creative home cook.
    • 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

      Garlic Stuffed Rotisserie Beef

      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

      Rotisserie Spiced Pineapple

      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

      Veggie Fries with Chipotle Mayonnaise
    • Videos
    • Specs and Manuals
      UPC Code
      068459140661
      Unit LxWxH
      21.0" x 16.0" x 14.0"
      Unit Weight
      20.0 lb
      Box LxWxH
      22.5" x 20.0" x 16.0"
      Warranty
      Limited 3-Year Warranty
      Instruction Booklet
        Download

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