Cuisinart BRK 200 Instruction and Recipe Booklet

Cuisinart BRK 200 - Brick Oven Deluxe Manual

Get Cuisinart BRK 200 - Brick Oven Deluxe PDF manuals and user guides
UPC - 086279016423
View all Cuisinart BRK 200 manuals
Add to My Manuals
Save this manual to your list of manuals

Cuisinart BRK 200 manual content summary:

  • Cuisinart BRK 200 | Instruction and Recipe Booklet - Page 1
    Instruction Booklet Reverse Side Cuisinart™ Brick Oven BRK Series
  • Cuisinart BRK 200 | Instruction and Recipe Booklet - Page 2
    Berry Tart 18 Pâte Brisée 18 Classic Apple Pie 18 Chocolate Soufflé Cake 19 Mascarpone Lemon Squares 20 Please see Instruction Booklet, page 5, for information about oven rack positions, as referred to in recipes that follow. Side Dishes Roasted Asparagus 13 Butternut Squash and Potato Gratin
  • Cuisinart BRK 200 | Instruction and Recipe Booklet - Page 3
    chopped Preheat Cuisinart™ Brick oven to 400°F on the bake setting with the rack in position A. Lightly coat a 6-cup regular muffin pan with pieces. Place on prepared baking sheet. Brush each scone with heavy cream and the reserved sugar. Bake in preheated oven for about 20 minutes or until
  • Cuisinart BRK 200 | Instruction and Recipe Booklet - Page 4
    Cuisinart™ Brick Oven to 350°F on the bake setting with the rack in position A. Lightly coat an 8-inch square baking pan with nonstick cooking spray. Reserve. Combine the first 7 ingredients in the work bowl of a Cuisinart clove and brush with remaining olive oil. Toast slices in oven-flipping bread
  • Cuisinart BRK 200 | Instruction and Recipe Booklet - Page 5
    the Parmesan; pulse about 10 times, or until well blended. Scrape the work bowl. Add the reserved artichoke hearts and red pepper flakes; pulse another ½ teaspoon cayenne ¼ teaspoon paprika Preheat the Cuisinart® Brick Oven to 500°F on the convection bake setting with the baking stone on the
  • Cuisinart BRK 200 | Instruction and Recipe Booklet - Page 6
    (page 13), using the roast's fat drippings instead of butter. Makes 6 popovers ¾ Cuisinart® Hand Mixer, mix on low for about 10 seconds. Increase the speed to high and beat until the batter is smooth. Cover; let sit for 30 to 40 minutes. Preheat the Cuisinart™ Brick Oven to 450°F on the convection
  • Cuisinart BRK 200 | Instruction and Recipe Booklet - Page 7
    doubled, about 30 to 40 minutes. Preheat the Cuisinart® Brick oven to 400°F on the convection bake or bake setting fitted with the baking stone on is foamy. Add the flours, salt, and olive oil to the work bowl of the Cuisinart® Food Processor fitted with the dough blade. Process for 10 seconds.
  • Cuisinart BRK 200 | Instruction and Recipe Booklet - Page 8
    40 minutes. Preheat the Cuisinart™ Brick Oven to 450°F on the convection bake or bake setting fitted salt, and vegetable oil to the work bowl of the Cuisinart® Food Processor fitted with the 1 tablespoon for brushing ½ cup unsalted butter, plus 2 tablespoons for brushing ¼ cup granulated sugar
  • Cuisinart BRK 200 | Instruction and Recipe Booklet - Page 9
    , brush each with melted butter just after removing from oven. Nutritional information per serving (1 roll): Calories 209 (38% from fat) • carb. 28g • pro. 5g • fat 9g • sat. fat 5g • chol. 34mg • sod. 160mg • calc. 23mg • fiber 1g Place flour and 1 teaspoon of salt in the work bowl of a Cuisinart
  • Cuisinart BRK 200 | Instruction and Recipe Booklet - Page 10
    , salt and olive oil in the work bowl of a Cuisinart® Food Processor fitted with the dough oven. Brush dough with olive oil. Arrange tomatoes and basil evenly around the dough. Top with the mozzarella. Return to preheated oven pizza sauce Preheat the Cuisinart™ Brick Oven to 425°F on the convection
  • Cuisinart BRK 200 | Instruction and Recipe Booklet - Page 11
    pepper. Stir in the white wine, scraping up any browned bits that have been left behind in the pan. Continue cooking over medium heat until wine has been almost completely reduced. Remove from heat and reserve. Preheat the Cuisinart™ Brick Oven to 425°F on the convection bake or bake setting fitted
  • Cuisinart BRK 200 | Instruction and Recipe Booklet - Page 12
    ²∕³ cup pizza sauce 4 ounces mozzarella, shredded Preheat the Cuisinart™ Brick Oven to 425°F on the convection bake or bake setting fitted with the baking stone on a rack in position A. Preheat stone for at least 30 minutes. Heat a large sauté pan with 1 tablespoon of olive oil over medium
  • Cuisinart BRK 200 | Instruction and Recipe Booklet - Page 13
    to prepare. Makes 4 servings 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. Wash and thoroughly dry asparagus. Trim the rough ends off of
  • Cuisinart BRK 200 | Instruction and Recipe Booklet - Page 14
    skin of the chicken. Preheat Cuisinart® Brick Oven to 375˚ on convection bake or bake setting with a rack in position A. Place prepared chicken on baking sheet This marinade is very versatile. Try it brushed on salmon or chicken pieces and simply roast in the oven. Makes 2-4 servings Glaze: ½ cup
  • Cuisinart BRK 200 | Instruction and Recipe Booklet - Page 15
    Cuisinart® Food Processor. With the machine running, drop the garlic through the feed tube and process to chop, about 5 seconds. Scrape the work bowl and refrigerate until 1 hour prior to roasting.) Preheat Cuisinart™ Brick Oven to 400°F on convection bake or bake setting with a rack in position A.
  • Cuisinart BRK 200 | Instruction and Recipe Booklet - Page 16
    the lamb. Secure well with butcher's twine and tie in 1 to 2 inch intervals. Salt and pepper the outside of the lamb. Preheat Cuisinart™ Brick Oven to 375°F on the convection bake or bake setting with a rack in position A. Line the baking tray with aluminum. Place the prepared lamb on tray and roast
  • Cuisinart BRK 200 | Instruction and Recipe Booklet - Page 17
    teaspoon kosher salt ¼ teaspoon freshly ground pepper Preheat Cuisinart™ Brick Oven to 425°F on convection or regular bake setting with a rack in lemon zest (optional) ½ teaspoon vanilla extract In the work bowl of a Cuisinart® Food Processor fitted with the metal chopping blade, process the
  • Cuisinart BRK 200 | Instruction and Recipe Booklet - Page 18
    (raspberries, strawberries, blueberries, blackberries) Preheat Cuisinart™ Brick Oven to 350°F on the bake setting fitted recipe as above except add ¼ cup of granulated sugar to the dry ingredients in the work bowl. Nutritional information per serving: Calories 47 (5% from fat) • carb. 10g • pro
  • Cuisinart BRK 200 | Instruction and Recipe Booklet - Page 19
    a fork. Brush on the outer rim of the pie pan 2 large egg whites 1 tablespoon water 1 pinch table salt 1⁄3 cup unbleached, all-purpose flour whipped cream (optional) fresh strawberries, hulled and sliced (optional) Preheat Cuisinart™ Brick Oven to 375°F on the convection
  • Cuisinart BRK 200 | Instruction and Recipe Booklet - Page 20
    baking powder ¼ cup mascarpone, room temperature Preheat Cuisinart™ Brick Oven to 350°F on the bake setting with a rack 20 ©2007 Cuisinart Cuisinart® is a registered trademark of Cuisinart 150 Milford Road East Windsor, NJ 08520 Printed in China 07CU26323 Any trademarks or service marks of
  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • 9
  • 10
  • 11
  • 12
  • 13
  • 14
  • 15
  • 16
  • 17
  • 18
  • 19
  • 20
Instruction
Booklet
Reverse Side
Cuisinart
™
Brick Oven
BRK Series