Chef’s Convection Countertop Oven

Details

Item# TOB-260C
Our Chef’s Convection Oven boasts 15 cooking functions and offers special settings for speed convection, sandwiches and bagels. Heating power of 1875 watts provides quick heat up time, precise temperature and perfect results every time. The easy-clean nonstick interior is so roomy it can hold a 13-inch pizza, 9 slices of bread, a 9" x 13" baking pan or an entire 9-pound chicken. It’s the easiest way to make a real home-cooked meal - every day!

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Additional Information

  • Features
    • 1875 watts of power
    • Extra large 0.95 cubic-foot capacity
    • 15 cooking functions including dual cook + speed convection
    • Interior light
    • Non-stick interior
    • Pizza stone, cooking racks, baking + broiling pan included
    • Blue backlit LCD digital display
    • Brushed stainless steel housing
    • Limited 3 year warranty
  • Recipe Videos

    Apple Crostata

    Servings: 8
    Ingredients:

    Crostata

    • 3 apples (mcIntosh or empire), cored and sliced into eighths
    • 1 orange, zest and juice
    • ¼ cup (59ml) unbleached white flour
    • ¼ cup (59ml) white granulated sugar
    • ½ tsp. (2ml) ground cinnamon
    • ¼ tsp. (1ml) ground allspice
    • 4 tbsp. (60ml) unsalted butter
    • 3 tbsp. (45ml) raw sugar
    • 1 tbsp. (15ml) flaked sea salt

    Sweet Dough

    • 3 cups (750ml) Unbleached All Purpose Flour – extra for dusting
    • 12 tbsp. (180ml) Unsalted Butter – cubed and frozen
    • 5 tbsp. (75ml) Vegetable Shortening – cubed and frozen
    • 1/4 cup (59ml) White Granular Sugar
    • Pinch of Fine Sea Salt
    • Ice Water as needed
    Instructions:

    Crostata

    Insert the large metal chopping blade into the large work bowl of the Elite Collection 12-cup Food Processor

    Combine flour, sugar, cinnamon, allspice, salt and process for 10 seconds to sift

    Add butter and pulse using quick, short pulses until crumbly, 5-6 pulses

    Roll out the pastry into a 12-14” round on a floured work surface

    Toss apple slices with orange zest and juice

    Cover the sweet dough with the mixture leaving a 2-3” border, top with spiced mixture

    Gently fold the edges of the dough over the filling, top with raw sugar

    Preheat Chef’s Convection Countertop Oven on Convection Bake at 400°F (200°C), rack in the lower position with the pizza stone

    Bake for 30-45 minutes or until the crust is golden and the apples tender and caramelized

    Cool slightly on wire rack, serve warm with vanilla ice cream


    Sweet Dough

    Insert the large metal chopping blade into the large work bowl of the Elite Collection 12-cup Food Processor

    Combine the flour, sugar and salt and process for 10 seconds to sift

    Add butter and shortening, pulse using quick, short pulses until the mixture resembles sand, 10-12 pulses

    Slowly incorporate ice water, very slowly, adding until dough comes together

    Turn the dough onto a lightly floured work surface and form into a disk

    Wrap in plastic wrap, pressing flat, refrigerate for 1 hour minimum

    Apple Crostata

    Cauliflower (No Mac) and Cheese

    Servings: 6-8
    Ingredients:
    • 1 Cauliflower – trimmed into bite-size florets
    • 500g Aged Cheddar – shredded
    • 1L Whole Milk
    • 1 tbsp. (15ml) Dijon Mustard
    • 1 tsp. (4ml) Fresh Ground Nutmeg
    • 75g Unsalted Butter
    • 75g Unbleached All Purpose Flour
    • 1 cup (250ml) Panko Bread Crumbs
    • 8 Strips Bacon
    • Flaked Sea Salt to taste
    • Fresh Ground Black Pepper to taste
    Instructions:

    Adjust the rack to position 2 in the Chef’s Convection Countertop Oven.

    Preheat the oven by selecting dual cook, first set to bake at 350°F (180°C) for 15 minutes

    Then set to broil at 500°F (260°C) for 3 minutes

    Line the baking pan with parchment or aluminum foil, arrange bacon without overlapping

    Bake until lightly crisp, drain excess fat, slice into bite size pieces

    Blanche cauliflower in boiling, salted water until just tender, approximately 5 minutes

    Submerge in cold water to stop cooking, strain and fill casserole dish, add bacon

    Add butter to a saucepan over medium-high heat until lightly browned

    Whisk flour and nutmeg, continue to cook for 2 minutes

    Combine mustard and milk, continue to heat without boiling

    Fold in cheese whisking until smooth, season with salt and pepper

    Pour cheese mixture over cauliflower, turning to coat, top with panko, season with salt and pepper

    Select dual cook, first bake at 350°F (180°C) for 30 minutes, and then broil at 500°F (260°C) for 5 minutes

    Press speed convection, then start, to begin baking until lightly browned and crispy

    Cauliflower (No Mac) and Cheese

    Classic Irish Shepherd's Pie

    Classic Irish Shepherd's Pie

    Servings: 8
    Ingredients:

    Filling

    • 1kg Lamb Shoulder or Chuck Beef – ground
    • 1 cup (250ml) Carrots – peeled and paysanne (medium dice)
    • 1 cup (250ml ) Celery – peeled and paysanne (medium dice)
    • 1 cup (250ml ) Onions – peeled and paysanne (medium dice)
    • 2 cup (500ml) Roma Tomatoes – peeled and medium dice
    • 1 cup (250ml) Fresh or Frozen Peas
    • 3 tbsp. (45 ml) Tomato Paste
    • 3 Garlic Cloves – peeled and fine chop
    • 2 Fresh sprigs of Rosemary – stripped and fine chop
    • 1 cup (250ml) Beef Stock
    • 1 cup (250ml)Red Wine
    • 1 tbsp. (15ml) Extra Virgin Olive Oil
    • 1 tbsp. (15ml) Unsalted Butter
    • Flaked Sea Salt to taste
    • Fresh Ground Black Pepper to taste

    Toppings

    • 1.5kg Russet Potatoes
    • 3 Fresh Parsley leaves – stripped and fine chop
    • 2 cups (500ml) Whole Milk
    • 3 tbsp. (45ml) Unsalted Butter
    • 3 Bay Leaves
    • Flaked Sea Salt to taste
    • Fresh Ground Black Pepper to taste
    Instructions:

    Filling

    Begin with a heavy bottom pan or a Dutch Oven with Cover - Blue, heat oil over medium-high heat

    Add lamb and rosemary, season with salt and pepper, sauté, turning occasionally until golden brown, remove meat

    Add carrots, celery, onion, and garlic, season with salt and pepper, sauté until golden brown

    Move vegetables to one side of pan, add tomato paste to the bottom, sauté until browned

    Deglaze pan with wine, reduce until almost dry, add lamb, tomatoes, and stock

    Reduce heat to low, continue to reduce until rich consistency, check seasoning, remove from heat, add peas

    Position the rack in the middle of the oven, preheat convection oven to 375°F (190°C)

    Drop large dollops of potato mixture over the meat mixture evenly with lots of hills and valleys

    Bake for 45 minutes or until golden brown and slightly crisp on top, filling bubbling at edges


    Toppings

    Begin with potatoes in a large stock pot covered with cold water, seasoned with salt and bay leaves

    Bring to boil, reduce to simmer, cook until potatoes are knife tender, remove, cool slightly, peel, discard bay leaves

    Pass potatoes through a ricer or food mill into stockpot, add butter, milk, and parsley, fold together until smooth

    Adjust consistency by adding more milk if necessary, season with salt and pepper

    Classic Irish Shepherd's Pie

    Grain Free Lasagna

    Grain Free Lasagna

    Servings: 8
    Ingredients:
    • 3 Roma Tomatoes - thinly sliced
    • 1 Red Bell Pepper – stemmed, seeded and sliced into rings
    • 2 Green Zucchini – thinly sliced
    • 2 Yellow Zucchini - thinly sliced
    • 1 Italian Eggplant - thinly sliced
    • 7 sprigs of Fresh Thyme – leaves stripped from 3 and finish with 4 sprigs
    • 2 cups (500ml) Mozzarella Cheese – shredded
    • 1 cup (250 ml) Feta Cheese – crumbled
    • 500g Mascarpone Cheese
    • 3 Whole Large Eggs
    • 1 cup (250ml) 35% Cream
    • 3 cups (750ml) Tomato Sauce
    • 1 cup (250ml) Bread Crumbs
    • Flaked Sea Salt to taste
    • Fresh Ground Black Pepper to taste
    Instructions:

    Adjust the rack to position 2 in the Chef’s Convection Countertop Oven

    Combine in a mixing bowl, cream and eggs, season with salt and pepper, whisk until smooth

    Add mascarpone cheese, thyme and half mozzarella cheese

    Layer vegetables in a ceramic dish beginning with tomato sauce, seasoning each layer with salt and pepper

    Continue with eggplant, cheese mixture, zucchini, tomato, cheese mixture, peppers, shredded cheese

    Arrange any leftover vegetables on top for garnish

    Finish with springs of fresh thyme, spread breadcrumbs, feta evenly over top, drizzle with olive oil

    Select dual cook, first bake at 350°F (180°C) for 55 minutes, and then broil at 500°F (260°C) for 5 minutes

    Press speed convection, then start, to begin baking until lightly browned and crispy

    Grain Free Lasagna

    Maple Walnut Salmon

    Maple Walnut Salmon

    Servings: 2
    Ingredients:
    • 2 Salmon Fillets
    • 4 tbsp. (60ml) Maple Syrup
    • 100g Walnuts – finely chopped
    • 1 Lemon Zest and Juice – extra for wedges
    • Flaked Sea Salt to taste
    • Fresh Ground Black Pepper to taste
    Instructions:

    Adjust the rack to position 2 in the Chef’s Convection Countertop Oven

    Remove salmon skin, checking for bones, season with salt and pepper, top with lemon zest

    Arrange chopped walnuts on a cutting board, drizzle maple syrup evenly over fillets, press gently into walnuts

    Place fillets on parchment lined baking tray, fresh squeeze of lemon juice just before baking

    Select speed convection at 350°F (180°C) for 15 minutes, then start, to begin baking until lightly browned and crispy

    Serve with lemon wedges

    Maple Walnut Salmon

    Vegetarian Pizza

    Vegetarian Pizza

    Servings: 4
    Ingredients:

    Pizza Dough

    • 5 1/2 cups (1125ml) Unbleached All Purpose or “00” Flour – extra for dusting
    • 2 cups (500ml) Warm Water
    • 1 tbsp. (15ml) Raw Sugar
    • 1/2 tsp. (2ml ) Active Dry Yeast
    • 2 tbsp. (30ml) Extra Virgin Olive Oil
    • 1 tbsp. (15ml) Fine Sea Salt

    Pizza

    • 12 Heirloom Cherry Tomatoes – sliced in half
    • 1 Red Bell Pepper – seeded and sliced into rings
    • 1 Orange Bell Pepper – seeded and sliced into rings
    • 1/2 cup (125ml) Kalamata Olives – pitted and sliced
    • 2 Artichokes – quartered
    • 250g Mozzarella – shredded
    • 2 cups (500ml) Tomato Sauce
    • Extra Virgin Olive Oil as needed
    • Flaked Sea Salt to taste
    Instructions:

    Pizza Dough

    Combine yeast, sugar, water and oil in a stand mixer bowl, allow yeast to activate for 10 minutes

    Sift salt and flour in a bowl, slowly incorporate mixture into mixer with dough hook until dough forms

    Turn out dough into a greased stainless bowl, cover with damp cloth

    Allow dough to rise at room temperature 1 hour or until doubled in size, divide into 4 portions

    Refrigerate for up to 48 hours


    Pizza

    Place the pizza stone on the rack in the lower position in the Chef’s Convection Countertop Oven

    Preheat the oven by selecting dual cook, first set to bake at 500°F (260°C) for 12 minutes

    Then set to broil at 500°F (260°C) for 2 minutes

    Lightly dust work surface with flour, turn out dough and using a rolling pin or your fingertips press into 12” round

    Pizza dough should be ¼“ thick with ½” thickness at the edges, pinch edges for thick crust

    Spread tomato sauce evenly over dough, top with ¾ cheese, artichokes, olives, bell peppers and cherry tomatoes

    Top with ¼ mozzarella, season with salt and pepper, drizzle with oil

    Place pizza on stone using pizza peel, bake until dough puffs and cheese melts, 10-12 minutes

    Use pizza peel to remove from stone, cool slightly, slice into wedges

    Vegetarian Pizza

    Vegetarian Shepherd's Pie

    Vegetarian Shepherd's Pie

    Servings: 8
    Ingredients:

    Filling

    • 2 cups (500ml) Cauliflower – portioned into bite-size florets
    • 2 cups (500ml) Sweet Potatoes – peeled and medium dice
    • 2 cups (500ml) Heirloom Carrots – peeled and sliced on angle
    • 2 cups (500ml) Parsnips – peeled and sliced on angle
    • 2 Yellow Onions – peeled and sliced into eighths
    • 2 cups (500ml) Brussels Sprouts – trimmed and sliced in half
    • 1 Leek Whites – trimmed, peeled and sliced into rings
    • 2 cups (500ml) Roma Tomatoes – peeled and diced
    • 3 sprigs of fresh thyme - stripped
    • 1 tbsp. (15ml) Smoked Paprika
    • 1 cup (250ml) Vegetable Stock
    • 1 cup (250ml) White Wine
    • 150g Parmesan Cheese (optional for Vegans)
    • Unsalted Butter as needed (optional for Vegans)
    • Extra Virgin Olive Oil as needed
    • Flaked Sea Salt to taste
    • Fresh Ground Black Pepper to taste

    Toppings

    • 1 Butternut Squash – sliced in half and seeded
    • 3 tbsp. (45ml) Extra Virgin Olive Oil
    • 3 tbsp. (45ml) Unsalted Butter (optional for Vegans)
    • Flaked Sea Salt to taste
    • Fresh Ground Black Pepper to taste
    Instructions:

    Filling

    Begin with a heavy bottom sauté pan or Dutch oven, add butter and olive oil over medium-high heat

    Sauté vegetables in batches, seasoning with salt and pepper, until golden brown, remove and set aside

    Combine vegetables, add paprika and thyme, return to the pan, sauté until fragrant

    Deglaze pan with white wine, add vegetable stock and tomatoes, cook until almost dry

    Drop large dollops of squash mixture over the vegetable mixture evenly with lots of hills and valleys

    Top with Parmesan cheese, season with salt and pepper

    Bake for 45 minutes or until golden brown and slightly crisp on top, filling bubbling at edges


    Toppings

    Position the rack in the middle of the oven, preheat Chef’s Convection Countertop Oven to 350°F (175°C)

    Begin by placing cut-side upwards on sheet pan, drizzle with olive oil, season with salt and pepper

    Roast for 60 minutes or until knife tender, remove, cool on a rack, reserve all juices, scoop out flesh, discard skin

    Combine squash, juices and butter, mash and fold together until smooth, season with salt and pepper

    Vegetarian Shepherd's Pie

    Maple Pecan Pie

    Servings: 8
    Ingredients:

    Sweet Crust Dough

    • 3 cups (750ml) Unbleached All Purpose Flour
    • 12 tbsp. (180ml) Unsalted Butter – cubed and frozen
    • 1/3 cup (83ml) Vegetable Shortening – cubed and frozen
    • 1/4 cup (63ml)White Granular Sugar
    • Fine Sea Salt pinch
    • Ice Water as needed

    Maple Pecan Filling

    • 700g Pecan Halves
    • 5 cups (1250ml) Dark Brown Sugar – packed
    • 16 Whole Large Eggs
    • 1 lb Unsalted Butter – melted
    • 5 cups (1250ml) Dark Corn Syrup
    • 1 cup (250ml) Pure Maple Syrup
    • 5 tsp. (20ml) Pure Vanilla Extract
    • 1/4 cup (63ml) Bourbon Whiskey - optional
    • 1 tsp. (4ml) Fine Sea Salt
    Instructions:

    Sweet Crust Dough

    Combine flour, butter, shortening, sugar and salt in a Elite Collection 14-Cup Food Processor, pulse until sand texture

    Slowly incorporate ice water, very slowly, adding until dough comes together

    Wrap in plastic wrap, pressing flat, refrigerate for ½ hour minimum

    Roll out to desired thickness, use rolling pin to transfer to pie plate, trim excess dough


    Maple Pecan Filling

    Preheat Cuisinart Combo Steam and Convection Oven to 350°F (175°C)

    Combine in Precision Master™ Stand Mixer with paddle eggs, brown sugar, butter, salt, vanilla, blend until smooth

    Combine bourbon, corn syrup and maple syrup blend together then gently fold in the pecans

    Pour into pie shells and bake for 50-60 minutes or until filling sets completely

    Maple Pecan Pie

    Stuffed Leg of Lamb

    Servings: 8
    Ingredients:
    • 1 Lamb Leg – bone in
    • 1 cup (250ml) Orange Carrots – peeled and ribbons
    • 1 cup (250ml) Celery Heart – fine slice
    • 1 cup (250ml) Yellow Onion – fine slice
    • 4 Garlic Cloves – peeled and sliced in half
    • 1 Orange - Zest and Juice
    • 1 cup (250ml) Dried Apricots – sliced
    • 1/2 cup (125ml) Dried Apricots – reserve for the pan
    • 1/2 cup (125ml) Dried Currants
    • 3 sprigs of Fresh Thyme – stripped, reserve half for outside
    • 3 sprigs of Fresh Rosemary – leaves stripped, reserve half for outside
    • 1 cup (250ml) Red Wine
    • 3 tbsp. (45ml) Unsalted Butter
    • 3 tbsp. (45ml) Extra Virgin Olive Oil
    • Flaked Sea Salt to taste
    • Fresh Ground Black Pepper to taste
    • Butcher’s Twine as needed
    Instructions:

    Soak apricot and currants in red wine or water to reconstitute

    Preheat Deluxe Convection Oven to 325°F (160°C) non-convection 350°F (175°C)

    Follow the bone without cutting directly through, butterfly with equal thickness

    Layer carrot, celery, onion, apricots and currants, season with salt and pepper

    Add orange zest, thyme and rosemary, roll to close, turn over

    Pierce randomly with a thin knife sliding garlic into the holes, score skin in hash tag pattern

    Tie lamb firmly with butcher’s twine, drizzle with olive oil, top with rosemary and thyme

    Add carrot, celery, onion, orange juice and halves to the Cuisinart CastLite™ pan

    Season all sides with with salt and pepper

    Roast at 425°F for 20 minutes then reduce to 325°F, cover with aluminum foil

    Braise for 2-3 hours or until tender, remove foil, remove lamb, cover with foil to rest

    Deglaze pan with red wine, reduce liquid to desired consistency, check seasoning

    Stuffed Leg of Lamb

    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
    068459124920
    Unit LxWxH
    18.5" x 22.75" x 13.25"
    Unit Weight
    33.5 lb
    Box LxWxH
    23.5" x 19.25" x 14"
    Warranty
    Limited 3-year warranty
    Instruction Booklet

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