Bedienungsanleitung Cuisinart TOB-195 (Seite 17 von 25) (Englisch)

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Serves 4

1 fennel bulb (about 10 ounces)

1 teaspoon olive oil

1 pinch kosher salt

1½ pounds fresh salmon, preferably

wild, skin removed (one whole

piece or cut into individual fillets)

1 teaspoon olive oil

¼ teaspoon kosher salt

¼ teaspoon freshly ground pepper

Preheat Cuisinart

Exact Heat

™

Convection

Toaster Oven Broiler to 425°F on Bake or

Convection Bake setting with a rack in

position A. Line the baking tray with

parchment paper.

Slice the fennel bulb into ¼-inch lengthwise

strips. Toss fennel with olive oil and salt in a

mixing bowl. Place fennel in prepared baking

pan and place in oven. Roast for 10 to 15

minutes, flipping it once halfway through

roasting time.

While fennel is roasting, rub the olive oil, salt

and pepper all over the flesh of the salmon.

Once fennel has roasted, remove, and place

salmon on top of fennel.

Switch rack to position B and return salmon

to the oven. Roast for an additional 18 to 20

minutes until desired doneness has been

reached.

Serve immediately.

Nutritional information per serving:

Calories 223 (61% from fat) • carb. 16g • pro. 7g • fat 16g

• sat. fat 10g • chol. 56mg • sod. 231mg • calc. 190mg

• fiber 2g

Roasted Asparagus

Asparagus is delicious roasted, and is so

simple to prepare.

Makes 4 servings

1 bunch asparagus

1 teaspoon olive oil

¼ teaspoon kosher salt

¼ teaspoon crushed black pepper

Preheat Cuisinart

Exact Heat

™

Convection

Toaster Oven Broiler to 425°F on the Bake or

Convection Bake setting with rack in

position B.

Wash and dry asparagus thoroughly. Trim the

rough ends off.

Place asparagus in a mixing bowl and toss

with the teaspoon of olive oil, salt and

pepper.

Arrange asparagus in a single layer in the

baking pan and bake on the rack B position

10 to 15 minutes, until the asparagus is

tender.

Serve immediately.

Nutritional information per serving:

Calories 36 (28% from fat) • carb. 5g • pro. 3g • fat 1g

• sat. fat 0g • chol. 0mg • sod. 86mg • calc. 24mg

• fiber 2g

Roasted Stuffed Peppers

Makes 4 servings

5 medium-large red bell peppers,

divided

1 small eggplant, peeled and cut into

½" dice

1 cup grape tomatoes

4 cloves garlic

1 teaspoon fine sea salt, or table salt

½ teaspoon freshly ground black

pepper

2 tablespoons extra virgin olive oil

2 cups couscous, cooked

1½ teaspoons dried basil

2 tablespoons chopped fresh parsley

1½ cups crumbled feta, divided

Line the Cuisinart

Exact Heat

™

Convection

Toaster Oven Broiler baking tray with foil.

Cut one of the peppers into 1-inch strips.

Toss pepper strips, eggplant, tomatoes, and

garlic in a mixing bowl with salt, pepper, and

olive oil. Arrange vegetables in one layer in

the prepared baking pan. Place in oven on a

rack in position A and turn on the Broil

function to roast vegetables for about 40

minutes, tossing a few times, or until

vegetables are soft and the skin on the

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Cuisinart TOB-195 Seite 17

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