Cuisinartメーカー07CU26323の使用説明書/サービス説明書
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Instruction Booklet Reverse Side Cuisinart ™ Brick Oven BRK Series.
2 RECIPES Appetizers & Breads Banana Pecan Crumb Muffins ................... 3 Orange-Anise Scones ................................ 3 Buttermilk Blueberry Crumb Cake ............. 4 Roasted Eggplant and Sweet Pepper Crostini ......................
3 Banana Pecan Crumb Muf fins These muffins are a great way to use over -ripe bananas. Make s 6 l arg e muf f in s cooking spray Crumb topping: ¼ cup unbleached, all-purpose flour 3 tablespoons light.
4 Buttermilk Blueberry Crumb Cake Make s one 8 -in ch c ake, or 1 2 s er vin gs cooking spray Crumb topping: ½ cup unbleached, all-purpose flour ¼ cup packed light brown sugar ¼ cup granulated suga.
5 Note: Eggplant can be made ahead and stored in refrigerator tightly sealed. For best results, bring eggplant to room temperature before serving. Nutritional information per 2 crostini: Calories 255 (57% from fat) • carb. 21g • pro. 7g • fat 16g • sat.
6 eggs together and slowly begin to add them with the beaters running. Be sure not to make the dough too runny or it will not hold its shape. Stir in ½ cup of Gruyère and the spices. Pour the batter into a large pastry bag fitted with a small to medium sized round tip.
7 Preheat stone for at least 30 minutes. Heavily butter , or coat with nonstick cooking spray , six 5-ounce ramekins. Fill each ramekin with about 1 ⁄ 3 cup of batter . Place in the oven directly on the stone and bake for 30 minutes. Lower the heat to 350°F and bake an additional 20 minutes.
8 on a cor nmeal-dusted baking sheet or peel. Cover lightly with oiled plastic wrap and allow to rise until doubled, about 30 to 40 minutes. Preheat the Cuisinart ™ Brick Oven to 450°F on the convection bake or bake setting fitted with the baking stone on a rack in position A.
9 foamy . Add the flour to the work bowl of the Cuisinart ® Food Processor fitted with the dough blade and process for 10 seconds. With the machine running, slowly add the liquids through the feed tube and process until a dough ball forms. Continue processing for 1 to 2 minutes to knead the dough.
10 Making pizza is easy in the Cuisinart™ Brick Oven. For best results, we recommend baking pizzas and focaccia directly on the baking stone. Always preheat the stone. W e strongly recommend using a pizza peel dusted with cor nmeal to place or remove pizza in or out of the brick oven.
11 the dough with olive oil. Lay the mozzarella evenly on the dough, leaving a 1-inch border . Scatter the basil on top of the cheese and then finish with a layer of sauce. Carefully transfer prepar ed pizza to the stone in the preheated brick oven (a pizza peel may be helpful).
12 and garlic spinach evenly over pie. Scatter mozzarella and Parmesan evenly over pie as well. Brush olive oil along the border . Carefully transfer the prepared pizza to the stone in the preheated brick oven (a pizza peel may be helpful). Bake until the crust is golden and the cheese is melted, about 15 to 20 minutes.
13 Roasted Asparagus Asparagus is delicious roasted, plus it is very simple to prepare. Make s 4 s er v ing s 1 pound asparagus 1 teaspoon olive oil ¼ teaspoon kosher salt ¼ teaspoon crushed black pepper Preheat Cuisinart ™ Brick Oven to 425°F on the convection bake or bake setting with rack in position B.
14 2 cups couscous, cooked 2 tablespoons chopped fresh parsley 1½ cups crumbled feta, divided Line the Cuisinart ™ Brick Oven’ s baking tray with foil. Cut one of the peppers into 1-inch strips. T oss pepper strips, eggplant, tomatoes, garlic in a mixing bowl with salt, pepper , and olive oil.
15 Place hens on the baking tray lined with aluminum foil. Roast for 35 to 45 minutes, or until juices run clear when thigh is pierced with the tip of a knife. Serve with steamed rice. Nutritional information per serving ( based on 4 ser vings): Calories 408 (35% from fat) • carb.
16 Add the garlic purée, salt, pepper , and panko and pulse so that ingredients are incorporated. With the machine running, add the olive oil in a slow stream so that crumb mixture is moistened and comes together somewhat. Reserve. Apply an even coating of Dijon mustard all over the meat of the lamb.
17 Add the fresh rosemary and sage and pulse until chopped. Add the Dijon mustard, salt and pepper . T ur n the processor on and with it running, pour the olive oil through the feed tube. Preheat brick oven to 400°F and turn to convection bake or regular bake setting with a rack in position A.
18 Nutritional information per serving: Calories 47 (10% from fat) • carb. 9g • pro. 1g • fat 1g • sat. fat 0g • chol. 18mg • sod. 50mg • calc. 4mg • fiber 0g Fr esh Berry T art Use one, or a mix of all four berries, for this delicious summer treat.
19 juice of 2 lemons 1 teaspoon vanilla paste ½ cup granulated sugar 1 large egg 1 large egg yolk 1 pinch table salt Preheat Cuisinart ™ Brick Oven to 350°F on the bake setting fitted with the baking stone on a rack in position A. Roll out ½ of the dough into a 10-inch disc.
20 Mascarpone Lemon Squar es A twist on a classic, these lemon squares will disappear fast! Make s 1 6 s er v ing s ½ cup pine nuts, toasted 1¼ cup unbleached, all-purpose flour , divided 1 ⁄ 3 cu.
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Cuisinart 07CU26323をまだ購入していないなら、この製品の基本情報を理解する良い機会です。まずは上にある説明書の最初のページをご覧ください。そこにはCuisinart 07CU26323の技術情報の概要が記載されているはずです。デバイスがあなたのニーズを満たすかどうかは、ここで確認しましょう。Cuisinart 07CU26323の取扱説明書の次のページをよく読むことにより、製品の全機能やその取り扱いに関する情報を知ることができます。Cuisinart 07CU26323で得られた情報は、きっとあなたの購入の決断を手助けしてくれることでしょう。
Cuisinart 07CU26323を既にお持ちだが、まだ読んでいない場合は、上記の理由によりそれを行うべきです。そうすることにより機能を適切に使用しているか、又はCuisinart 07CU26323の不適切な取り扱いによりその寿命を短くする危険を犯していないかどうかを知ることができます。
ですが、ユーザガイドが果たす重要な役割の一つは、Cuisinart 07CU26323に関する問題の解決を支援することです。そこにはほとんどの場合、トラブルシューティング、すなわちCuisinart 07CU26323デバイスで最もよく起こりうる故障・不良とそれらの対処法についてのアドバイスを見つけることができるはずです。たとえ問題を解決できなかった場合でも、説明書にはカスタマー・サービスセンター又は最寄りのサービスセンターへの問い合わせ先等、次の対処法についての指示があるはずです。
