Cuisinart BRK Series Instrukcja Użytkownika

InstructionBookletReverse SideCuisinart™ Brick OvenBRK Series

10Making pizza is easy in the Cuisinart™ Brick Oven. For best results, we recommend baking pizzas and focaccia directly on the baking stone. Always pr

11the 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 wi

12and garlic spinach evenly over pie. Scatter mozzarella and Parmesan evenly over pie as well. Brush olive oil along the border.Carefully transfer the

13Roasted AsparagusAsparagus is delicious roasted, plus it is very simple to prepare.Makes 4 servings1 pound asparagus1 teaspoon olive oil¼ teaspoo

142 cups couscous, cooked2 tablespoons chopped fresh parsley1½ cups crumbled feta, dividedLine the Cuisinart™ Brick Oven’s baking tray with foil.

15Place 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

16Add 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

17Add the fresh rosemary and sage and pulse until chopped. Add the Dijon mustard, salt and pepper. Turn the processor on and with it running, pour the

18Nutritional information per serving: Calories 47 (10% from fat) • carb. 9g • pro. 1g • fat 1g • sat. fat 0g • chol. 18mg • sod. 50mg • calc. 4mg

19 juice of 2 lemons 1 teaspoon vanilla paste½ cup granulated sugar1 large egg1 large egg yolk1 pinch table saltPreheat Cuisinart™ Brick Oven t

2RECIPESAppetizers & BreadsBanana Pecan Crumb Muffins ... 3Orange-Anise Scones ... 3Buttermilk Bluebe

20Mascarpone Lemon Squares A twist on a classic, these lemon squares will disappear fast!Makes 16 servings½ cup pine nuts, toasted1¼ cup unbleache

3Banana Pecan Crumb MuffinsThese muffins are a great way to use over-ripe bananas.Makes 6 large muffins cooking sprayCrumb topping: ¼ cup unbleache

4Buttermilk Blueberry Crumb CakeMakes one 8-inch cake, or 12 servings cooking sprayCrumb topping:½ cup unbleached, all-purpose flour¼ cup packed li

5Note: Eggplant can be made ahead and stored in refrigerator tightly sealed. For best results, bring eggplant to room temperature before serving.Nutri

6eggs 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

7Preheat 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 cu

8on a cornmeal-dusted baking sheet or peel. Cover lightly with oiled plastic wrap and allow to rise until doubled, about 30 to 40 minutes. Preheat the

9foamy. 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 runni