Cuisinart RTO-20C Manuel utilisateur

Marque: Cuisinart

Modèle: RTO-20C

Catégorie: Fabricants de sandwichs

Taper: Manuel utilisateur

Ce manuel convient également à

Oven RTO-20C

Cuisinart

Retro Toaster Oven Broiler

RTO-20C

INSTRUCTION AND

RECIPE BOOKLET

CONTENTS

Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . 1

Special Cord Set Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . 2

Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . 2

Features and Benefits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . 3

General Guidelines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . 4

Use and Care

Broil . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . 4

Bake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . 4

Toast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . 4

Cleaning and Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . 5

Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . 5

Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . 15

IMPORTANT SAFEGUARDS

When using an electrical appliance, basic safety precautions should always

be followed, including the following:

1. Read all instructions.

2. Do not touch hot surfaces. Use handles.

3. To protect against electrical shock, do not place any part of the toaster

oven broiler in water or other liquid. See instructions for cleaning.

4. This appliance should not be used by or near children.

5. UNPLUG FROM OUTLET WHEN NOT IN USE AND BEFORE

CLEANING. Allow to cool before cleaning or handling.

6. Do not operate any appliance with a damaged cord or plug or after the

appliance has malfunctioned or has been dropped or damaged in any way

or is not operating properly. Return the toaster oven broiler to the nearest

Cuisinart Repair Centre for examination, repair or mechanical

or electrical adjustment.

7. The use of accessory attachments not recommended by Cuisinart may

cause injury.

8. Do not use outdoors.

9. Do not let cord hang over the edge of the table or countertop where

it could be pulled on inadvertently by children or pets, or touch hot

surfaces, which could damage the cord.

10. Do not place toaster oven broiler on or near a hot gas or electric burner or

in a heated oven.

11. Do not use this toaster oven broiler for anything other than its

intended purpose.

12. Extreme caution should be exercised when using containers constructed

of materials other than metal or glass in the toaster oven broiler.

13. To avoid burns, use extreme caution when removing tray or disposing

of hot grease.

14. When not in use, always unplug the unit. Do not store any materials

other than manufacturer’s recommended accessories in this oven.

15. Do not place any of the following materials in the oven: paper, cardboard,

plastic and similar products.

16. Do not cover crumb tray or any part of the oven with metal foil. This will

cause overheating of the oven.

17. Oversize foods, metal foil packages and utensils must not be inserted in

the toaster oven broiler, as they may involve a risk of fire or electric

shock.

18. A fire may occur if the toaster oven broiler is covered or touching

flammable materials such as curtains, draperies, and walls, when in oper-

ation. Do not store any items on top of the appliance when in operation.

Do not operate under wall cabinets.

19. Do not clean with metal scouring pads. Pieces can break off the pad and

touch electrical parts, involving a risk of electric shock.

20. Do not attempt to dislodge food when the toaster oven broiler is plugged

into electrical outlet.

21. Warning: To avoid possibility of fire, NEVER leave toaster oven broiler

unattended during use.

22. Use recommended temperature settings for baking and roasting.

23. Do not rest cooking utensils or baking dishes on glass door.

24. Slide the function dial to the off position to turn off toaster oven broiler.

IMPORTANT

As a safety feature, we have designed this unit to remain “Off”, when

unplugged or due to a power failure. To begin using your toaster oven

or to restart it, turn function dial to the “Off” position; then choose

desired oven setting (i.e., “Toaster”, “Bake” or “Broil”).

SAVE THESE INSTRUCTIONS

Please read and keep these instructions handy. These instructions will

help you to use your Cuisinart

Toaster Oven Broiler to its fullest so

that you will achieve consistent, professional results.

SPECIAL CORD SET INSTRUCTIONS

A short power supply cord is provided to reduce the risks resulting from

becoming entangled in or tripping over a longer cord.

Longer extension cords are available and may be used if care is exercised

in their use.

If a long extension cord is used, the marked electrical rating of the extension

cord must be at least as great as the electrical rating of the appliance, and

the longer cord should be arranged so that it will not drape over the counter-

top or tabletop where it can be tripped over or pulled on by children.

NOTICE

This appliance has a polarized plug (one blade is wider than the other). As a

safety feature, this plug will fit in a polarized outlet only one way. If the plug

does not fit fully in the outlet, reverse the plug. If it still does not fit, contact

a qualified electrician. Do not attempt to defeat this safety feature.

FOR HOUSEHOLD USE ONLY

NOT INTENDED

FOR COMMERCIAL USE

INTRODUCTION

You'll wonder how you ever did without your new Cuisinart

Retro Toaster

Oven Broiler. This compact countertop oven takes up minimum space, but is

big enough to handle a variety of everyday toasting and “oven” tasks. Simple

slide controls and a lift-up door make this toaster oven so simple to work with,

you may find yourself using it more often than you ever thought you would!

FEATURES AND BENEFITS

1. Temperature Slide

Select desired temperature for the “Baking” or “Broiling” function.

2. Function Slide

Select cooking method – Bake, Broil or Toast.

3. Toast Shade Slide

Select the desired toast shade – Light, Medium or Dark.

4. Toasting Start/Cancel Paddle

Push the "Start/Cancel" paddle to start toasting function.

Push paddle to stop toasting in mid-cycle and shut off oven.

5. Open Paddle

Push to open door and advance rack. Door will remain in open

position when lifted slightly.

6. Close Bar

Push down to close.

7. Oven On Indicator

Indicator light will remain lit when oven is in use.

8. Oven Rack (not shown)

Has one position with automatic rack advance. Rack will come

out slightly when door is open.

9. Slide-out Crumb Tray (not shown)

Slides out from bottom of the toaster oven broiler

for easy cleaning.

10. Cord Storage (not shown)

Takes up excess cord and keeps countertop neat.

11. Easy-Clean Interior

The sides of the oven are coated, providing an easy-to-clean surface.

12. Baking/Broiling Pan

A baking/broiling pan is included for your convenience. The broiling pan’s

drip tray has two positions to accommodate a variety of meats, poultry,

and fish for broiling.

Broiling Pan and Drip Tray

BEFORE THE FIRST USE

Place your oven on a flat surface.

Before using your oven, move it two to four inches (5 – 10 cm) away from the

wall or from any objects on the countertop. Do not use on heat-sensitive

surface. DO NOT STORE OBJECTS ON THE TOP OF THE OVEN. IF YOU

DO, REMOVE ALL OBJECTS BEFORE YOU TURN ON YOUR OVEN. THE

EXTERIOR WALLS GET VERY HOT WHEN IN USE. KEEP OUT OF

REACH OF CHILDREN.

GENERAL GUIDELINES

Baking: Baking function can be used as you would normally use your

kitchen oven for roasting meats including chicken, or baking cakes,

cookies and more.

Broiling: Broiling function can be used for beef, chicken, pork, fish and more.

Caution: Aluminum foil is not recommended for covering the drip tray. Foil is

extremely dangerous when broiling fatty foods. Grease will accumulate and

may catch fire. The use of foil is not recommended, but if foil is used to cover

broiling pan, be sure foil is tucked neatly around the pan and does not touch

the walls or heating rods. Never cover crumb tray.

Turning off the toaster oven broiler: Slide the function dial to off. The

indicator will turn off.

USE AND CARE

Unwind the power cord. Check that the crumb tray is in place and that there

is nothing in the oven. Plug power cord into the wall outlet.

Broil

Note: When broiling, add approximately

⁄4 cup (50 ml) water to the bottom of

the broiling pan to reduce sizzling and splattering. Place the drip tray in the

broiling pan.

To broil, set temperature and function slides to broil. Preheat oven for five

minutes with door closed. After the five-minute preheat period, place the

broiling pan in the oven.

Note: Never use glass oven dishes to broil.

To stop broil operation, slide the function dial to off position.

Bake

To bake, set temperature slide to the desired temperature and move function

slide to bake position. The oven indicator light will turn on. Preheat oven for

five to ten minutes (time will vary depending on desired temperature); then

begin to bake.

Toast

If toasting two items, centre them in the middle of the rack. Four items should

be evenly spaced – two in front, two in back.

Browning Selection

Set function slide to toast. Move toast shade slide to desired browning set-

ting. Press “Start/Cancel” paddle to begin toasting.

Stop Toasting

When the toasting cycle is finished, the oven will beep 5 times and turn off.

If you wish to stop the toasting cycle before it is finished, simply press the

“Start/Cancel” paddle. The toaster oven broiler will cancel your toast cycle.

CLEANING AND MAINTENANCE

Always allow the oven to cool completely before cleaning.

1. Always unplug the oven from the electrical outlet.

2. Do not use abrasive cleansers, as they will damage the finish. Simply wipe

the exterior with a clean damp cloth and dry thoroughly. Apply the cleans-

ing agent to a cloth, not to the toaster oven, before cleaning.

3. To clean interior walls, use a damp cloth and a mild liquid soap solution or

a spray solution on a sponge. Never use harsh abrasives or corrosive

products. These could damage the oven surface. Never use Brillo pads,

etc. on interior of oven.

4. To remove crumbs, slide out the crumb tray and discard crumbs. Wipe

clean and replace. Crumb tray is dishwasher-safe. To remove baked-on

grease, soak the tray in hot sudsy water or use nonabrasive cleaners.

Never operate the oven without the crumb tray in place.

5. Wire rack, broiling pan and drip tray are dishwasher-safe. If heavily soiled,

soak in hot sudsy water or use a nylon scouring pad or nylon brush.

6. Never wrap the cord around the outside of the oven. Use the cord storage

cleats on the back of the oven.

IMPORTANT:

After cooking greasy foods and after your oven has cooled, always clean top

interior of oven. If this is done on a regular basis, your oven will perform like

new. Removing the grease will help to keep toasting consistent, cycle after

cycle.

All of our recipes have been tested in our kitchen and specially developed to

work in the Cuisinart

Retro Toaster Oven Broiler. These mouth-watering

recipes are just a sampling of what the Cuisinart

Retro Toaster Oven

Broiler can do.

RECIPES

Jammy Muffins

Get your ingredients all ready to mix the night before – combine dry

ingredients and cover; combine egg, milk, yogurt and vanilla; cover and

refrigerate. In the morning mix and bake for fresh warm muffins.

Makes 6 regular muffins

⁄2 teaspoons (7 ml) + 3 tablespoons (45 ml) granulated sugar

⁄2 teaspoon (2 ml) ground cinnamon

cooking spray

1 cup (250 ml) unbleached all-purpose flour

⁄4 teaspoons (6 ml) baking powder

⁄4 teaspoon (1 ml) baking soda

⁄8 teaspoon (0.5 ml) salt

1 large egg

⁄4 cup (50 ml) lowfat milk

2 tablespoons (30 ml) plain lowfat yogurt

⁄4 teaspoon (1 ml) vanilla extract

4 teaspoons (20 ml) jam or marmalade (not jelly)

Preheat toaster oven to 375°F (190°C). Combine 1

⁄2 teaspoons (7 ml)

granulated sugar with cinnamon and reserve. Coat a 6-cup regular muffin

tin with cooking spray.

Place flour, 3 tablespoons (45 ml) granulated sugar, baking powder, baking

soda, and salt in a medium bowl. Stir to blend. Place egg in a small bowl

and stir until smooth. Add milk and yogurt to beaten egg and stir until

smooth, then stir in vanilla. Add the liquid mixture to the dry ingredients

and whisk until just smooth – do not overmix – the muffins could become

tough and rubbery. Divide the batter evenly among the prepared muffin

cups. Top each in the centre with about

⁄4 teaspoon (4 ml) jam or

marmalade. Sprinkle muffins with the sugar/cinnamon mixture.

Bake in toaster oven for 18 to 20 minutes, rotating the muffin tin after about

9 minutes of baking.

Turn out onto a rack and cool for 5 to 10 minutes (the jam will be hot

enough to burn) completely before serving.

Nutritional information per muffin:

Calories 138 (9% from fat) • carb. 28g • pro. 4g • fat 1g

• sat. fat 0g • chol. 36mg • sod. 196mg • calc. 46mg • fiber 1g

Applesauce Cranberry Nut Bread

Makes one loaf, 7

⁄2 x 3

⁄4 x 2

⁄4 inches (18.75 x 9.38 x 5.63 cm)

cooking spray

1 cup (250 ml) unbleached all-purpose flour

1 teaspoon (5 ml) baking soda

⁄2 teaspoon (2 ml) ground cinnamon

⁄4 teaspoon (1 ml) ground ginger

pinch freshly grated nutmeg

⁄8 teaspoon (0.5 ml) salt

⁄3 cup (75 ml) dried cranberries

⁄3 cup (75 ml) chopped walnuts or pecans

⁄4 cup (50 ml) unsalted butter, at room temperature

2 tablespoons (30 ml) firmly packed brown sugar

2 tablespoons (30 ml) granulated sugar

1 large egg

⁄4 cup (175 ml) unsweetened applesauce

⁄2 teaspoon (2 ml) vanilla extract

Preheat toaster oven to 350°F (180°C). Coat a 7

⁄2 x 3

⁄4 x 2

⁄4 -inch

(18.75 x 9.38 x 5.63 cm) loaf pan [3 cups (750 ml)] with cooking spray.

Place flour, baking soda, cinnamon, ginger, nutmeg, salt, dried cranberries,

and nuts in a medium bowl and stir; reserve.

Place butter and both sugars in a medium bowl and beat until light and

well-creamed (using a hand mixer or whisk). Add the egg and beat until

smooth. Add applesauce and vanilla and beat until smooth. Add dry

mixture and stir until completely blended. Pour batter into prepared loaf

pan. Bake for 35 to 40 minutes, until bread is deep golden and cake tester

comes out clean when inserted in centre of loaf.

Loosen sides of bread if necessary and turn out onto a wire rack to cool.

Bread is best when allowed to cool completely before slicing. Wrap tightly

in plastic wrap when cool.

Nutritional information per serving:

Calories 114 (45% from fat) • carb. 13g • pro. 2g • fat 5g

• sat. fat 2g • chol. 24mg • sod. 104mg • calc. 9mg • fiber 1g

Sausage Stuffed Mushrooms

Makes about 12 stuffed mushrooms (each about 1

⁄4 to 1

⁄2 inches

[3.13 x 3.75 cm])

8 ounces (227 g) white or cremini mushrooms

(about 12, 1

⁄4 to 1

⁄2 inches [3.13 x 3.75 cm] each)

2 teaspoons (10 ml) extra virgin olive oil, divided

1 tablespoon (15 ml) shallots, peeled and finely chopped

1 clove garlic, peeled and finely chopped

⁄2 teaspoon (2 ml) Italian herb blend or herbes de Provence

⁄3 cup (75 ml) fresh dry bread crumbs

4 ounces (115 g) sweet or hot Italian sausage, casings removed

1 tablespoon (15 ml) freshly grated Asiago cheese

If you are baking mushrooms immediately, preheat toaster oven to 425°F

(220°C). Line the baking pan with foil, brush with 1 teaspoon (5 ml) olive oil.

Clean and dry mushrooms. Remove stems, reserving caps and chop stems

finely.

Heat 1 teaspoon (5 ml) olive oil in a 10-inch (25 cm) nonstick skillet. Add

chopped mushrooms, shallot, garlic, and herbs to the pan and cook over

medium heat until all liquid is given up, about 5 minutes. Stir in bread crumbs

and cook for 2 to 3 minutes. Transfer to a bowl and cool. When completely

cooled, stir in sausage and cheese. Stuff each mushroom with a portion of the

sausage mixture, mounding and pressing down. Mushrooms may be done

ahead to this point – cover and refrigerate until ready to bake.

Arrange mushrooms evenly spaced in prepared pan.

Bake until sausage is well browned and completely cooked through [175°F

(80°C) when tested with an instant-read thermometer] and mushrooms are

tender, about 20 to 25 minutes. Transfer to a warm platter and serve hot.

Nutritional information per mushroom:

Calories 61 (62% from fat) • carb. 3g • pro. 2g • fat 4g • sat. fat 1g

• chol. 8mg • sod. 109mg • calc. 21mg • fiber 0g

Toasted Asparagus Roll-Ups

These are great to serve with a hearty “meal”-type soup,

a seafood stew or main dish salad.

Makes 6 pieces – 3 servings with soup, stew or salad,

or 6 appetizer servings

6 asparagus spears, about

⁄2 inch (1.25 cm) thick

1 tablespoon (15 ml) unsalted butter, melted

1 tablespoon (15 ml) extra virgin olive oil

6 slices good quality sandwich-type bread, white or whole wheat

3 teaspoons (15 ml) freshly grated Parmesan or Asiago cheese

Trim asparagus to 5

⁄2-inch (13.75 cm) lengths, and peel if desired. Bring

2 inches (5 cm) of water to a boil in a 10-inch (25 cm) skillet. Place

asparagus in boiling water for 30 seconds to blanch, and remove

immediately to a bowl of ice water to stop cooking. When cool, dry

completely. Combine the melted butter and olive oil. Preheat toaster oven

to 375°F (190°C) and line the baking pan with foil.

Remove crusts from sliced bread. Use a rolling pin to flatten the bread as

thin as possible. Sprinkle each with

⁄2 teaspoon (2 ml) grated cheese. Place

an asparagus spear to one edge of the bread and roll as a jelly roll. Repeat

until all are rolled. Brush lightly with butter/olive oil mixture. Arrange evenly

spaced on the prepared pan, with all tips to one side. Place the pan in the

oven, asparagus tips to the front of the oven and bake for 8 minutes.

Brush again lightly with more of the butter/olive oil mixture and bake for

another 7 to 8 minutes. Serve hot or warm.

Nutritional information per serving:

Calories 72 (60% from fat) • carb. 6g • pro. 2g • fat 5g • sat. fat 2g

• chol. 6mg • sod. 66mg • calc. 24mg • fiber 1g

MELTED CHEESE SANDWICHES

The next two sandwiches are classic toaster-oven fare, quick and easy hot

sandwiches for any time of day or night.

Toasted Tuna Melts

A classic “Retro” sandwich. Personalize the sandwich by adding your own

favourites to the tuna salad such as sliced olives, chopped dill or

sweet pickle, or chopped hard-cooked egg.

Makes 2 open-faced sandwiches

2 slices good quality sandwich bread – white, wheat, rye,

pumpernickel or a sandwich-size English muffin, split

6 ounces (170 g) white tuna, drained well

⁄4 cup (50 ml) finely chopped celery

⁄4 cup (50 ml) finely chopped green or red bell pepper

2 tablespoons (30 ml) finely chopped red onion

⁄4 cup (50 ml) lowfat mayonnaise

3 ounces (90 g) cheese – Swiss, Cheddar, Muenster, fontina,

provolone (2 slices, can use lowfat cheese)

Toast bread on light setting; let cool completely. Line the baking pan with

foil. Slide indicator switch to broil position.

Drain tuna and place in a medium bowl. Break up clumps with a fork. Add

celery, bell pepper, onion, and mayonnaise. Stir to combine.

Divide tuna mixture evenly between the two slices of toasted bread and

spread evenly. Top each with half the cheese. Arrange the sandwiches on

the prepared baking tray. Broil sandwiches until golden and toasty and

cheese is melted, about 3 to 4 minutes.

Nutritional information per serving:

Calories 482 (45% from fat) • carb. 26g • pro. 39g • fat 24g

• sat. fat 9g • chol. 87mg • sod. 365mg • calc. 434mg • fiber 1g

Hot Smoked Turkey, Tomato & Cheese

Sandwiches with Avocado

Makes 2 servings

2 slices good quality whole wheat or pumpernickel bread

(about 5 x 3

⁄2 x

⁄2 inches [12.5 x 8.75 x 1.25 cm)]

3 tablespoons (45 ml) lowfat mayonnaise

⁄2 teaspoons (7 ml) Dijon-style mustard

1 teaspoon (5 ml) tarragon

4 ounces (115 g) thinly sliced smoked turkey

8-12 thin slices Italian tomato (slice, then place

on layered paper towels to drain)

3 ounces (90 g) sliced Havarti cheese (may also use Cheddar,

Swiss, provolone, or Gouda)

⁄2 avocado, (ripe but firm) peeled and sliced

Toast bread on medium setting (or to taste). Reserve.

Place mayonnaise, mustard, and tarragon in a small bowl and stir to blend.

Preheat toaster oven to 400°F (200°C). Line baking pan with foil.

Spread mayonnaise mixture on one side of each slice of toasted bread. Top

each evenly with half the smoked turkey, half the sliced tomatoes, and half

the cheese. Arrange evenly spaced on foil-lined baking pan. Place in

toaster oven and broil until cheese is bubbly and browned, about 3 to 5

minutes. Garnish with sliced avocado and serve hot.

Nutritional information per serving:

Calories 466 (58% from fat) • carb. 24g • pro. 25g • fat 31g

• sat. fat 13g • chol. 79mg • sod. 1198mg • calc. 261mg • fiber 5g

Fruit & Pecan Stuffed Pork Chops

Makes 2 servings

2 1-inch (2.5 cm) thick boneless pork loin chops

(about 7-8 ounces [198 – 227 g] each)

⁄2 tablespoons (25 ml) finely chopped shallot or green onion

3 tablespoons (45 ml) chopped dried, pitted apricots

3 tablespoons (45 ml) chopped dried, pitted plums

⁄4 cup (50 ml) lightly toasted chopped pecans

1 tablespoon (15 ml) medium dry sherry

⁄2 tablespoon (7 ml) grainy Dijon-style mustard

1 teaspoon (5 ml) soy sauce, divided

⁄2 teaspoon (2 ml) dried thyme

⁄4 teaspoon (1 ml) freshly ground black pepper

1 teaspoon (5 ml) unsalted butter, melted

kosher salt and freshly ground pepper to taste (optional)

Preheat toaster oven to 400°F (200ºC). Use a sharp, pointed knife such as

a boning knife to cut a deep, wide pocket in each pork chop horizontally,

leaving the back and sides uncut. Reserve. Lightly coat the broiling rack

of the oven with cooking spray (or line the tray with aluminum foil).

Place shallot, chopped apricots and plums, pecans, sherry, mustard,

⁄2 teaspoon (2 ml) of the soy sauce, thyme, and pepper in a bowl and stir

to combine.

Divide the fruit-pecan mixture evenly and stuff each pork chop. Skewer

pockets closed with toothpicks or skewers if necessary. Combine remaining

soy sauce with melted butter and brush on chops. Season chops lightly

with kosher salt and freshly ground pepper to taste if desired. Arrange

chops on rack or lined tray and bake for 17 to 20 minutes. Use tongs to

turn chops over. Continue to bake until pork is cooked through (will mea-

sure 155-160°F (68 - 71ºC) when tested with an instant-read thermometer

and juices run clear), about 5 to 10 minutes longer if necessary. Let pork

chops rest, loosely covered, for 5 minutes before serving.

Nutritional information per serving:

Calories 615 (40% from fat) • carb. 29g • pro. 63g • fat 28g

• sat. fat 7g • chol.169mg • sod. 395mg • calc. 35mg • fiber 3g

Elegant but Easy Baked Salmon for Two

Quick and easy to prepare, but good enough for a special occasion.

cooking spray

2 salmon fillets, 6-8 ounces (170 - 227 g) each

1 slice good quality white bread, processed to fine crumbs

1 teaspoon (5 ml) unsalted butter, melted

⁄2 teaspoon (2 ml) thyme

3 teaspoons (15 ml) raspberry vinegar

1 tablespoon (15 ml) Dijon-style mustard

2 teaspoons (10 ml) granulated sugar

⁄4 teaspoon (4 ml) dry mustard

⁄8 teaspoon (0.5 ml) kosher salt

pinch freshly ground pepper, to taste

1 tablespoon (15 ml) extra virgin olive oil

Preheat toaster oven to 450°F (235ºC). Line baking dish with foil; coat light-

ly with cooking spray. Arrange salmon in prepared dish, skin side down.

Combine breadcrumbs, melted butter and thyme. Stir to combine; reserve.

Place vinegar, Dijon mustard, sugar, dry mustard, salt and pepper in a small

bowl and whisk to blend. While whisking, add olive oil in a steady stream

and whisk until emulsified. Spread 1 tablespoon (15 ml) of the mustard

sauce over each fillet covering completely. Sprinkle breadcrumbs onto fish.

Bake salmon until cooked through and crumb topping is browned and

crispy, about 10 to 12 minutes (10 minutes per inch [2.5 cm] of thickness).

Transfer to warmed plates and drizzle with remaining mustard sauce to

serve.

Nutritional information per serving:

Calories 352 (39% from fat) • carb. 17g • pro. 36g • fat 15g

• sat. fat 3g • chol. 94mg • sod. 375mg • calc. 33mg • fiber 0g

Oven Baked Chicken Fingers/Nuggets

with Honey Mustard Sauce

Makes 2 to 3 servings

cooking spray

10 ounces (285 g) boneless, skinless chicken breast

(about 2 chicken breast halves)

⁄2 cup (125 ml) buttermilk or plain fat-free yogurt

1 teaspoon (5 ml) soy sauce

1 teaspoon (5 ml) dry minced onion

⁄2 teaspoon (2 ml) granulated garlic

⁄4 cup (175 ml) fine bread crumbs

⁄4 cup (50 ml) freshly grated Parmesan or Asiago cheese

⁄2 teaspoon (2 ml) paprika (sweet or hot, to taste)

⁄4 cup (50 ml) Dijon-style mustard

⁄4 cup (50 ml) honey

Trim chicken of any excess fat and cut into “finger”-sized pieces or

nuggets (about 1

⁄2 inches [3.75 cm] square). Place in a medium bowl with

buttermilk or yogurt, soy sauce, dry minced onion, and granulated garlic.

Stir to combine and let rest for 30 minutes. After 30 minutes, preheat toast-

er oven to 425°F (220ºC). Line the baking sheet with aluminum foil and coat

with cooking spray.

Drain the chicken fingers. In a shallow dish combine the breadcrumbs,

cheese and paprika. Dip the chicken fingers in the breadcrumb mixture and

coat well. Arrange on the prepared baking sheet. Lightly spray chicken

fingers with cooking spray, turn and spray second side. Bake in toaster

oven for 15 minutes. You can prepare the sauce while chicken is baking.

After 15 minutes, turn and bake for an additional 12 to 15 minutes, until

chicken is completely cooked, crisply browned and juices run clear

(not pink).

For the sauce, place the mustard and honey in a small bowl and stir to

blend. Chicken fingers may also be served with other prepared sauces

or condiments such as BBQ sauce, ketchup or warm marinara sauce.

Nutritional information per serving:

Calories 390 (10% from fat) • carb. 56g • pro. 32g • fat 4g

• sat. fat 2g • chol. 62mg • sod. 542mg • calc. 229mg • fiber 0g

Tarragon Dijon Baked Chicken Thighs

Makes 4 chicken thighs, 2 servings

cooking spray

3 tablespoons (45 ml) Dijon-style mustard

⁄2 tablespoons (25 ml) honey

⁄2 teaspoon (2 ml) tarragon

⁄2 teaspoon (2 ml) Worcestershire sauce

4 skinless, bone-in, chicken thighs

Preheat toaster oven to 450°F (235ºC). Line baking pan with foil, arrange

chicken on rack and place in prepared baking pan. Lightly coat rack with

cooking spray.

Place mustard, honey, tarragon, and Worcestershire sauce in a small bowl

and stir to blend. Spread evenly on chicken. Arrange chicken on prepared

rack, “skin” side down, bake for 10 minutes. Rotate baking tray and turn

the thighs to skin side up. Bake for an additional 10 to 15 minutes, until

juices run clear and chicken reads 180°F (82ºC) when tested with an

instant-read thermometer. Serve hot or chilled.

Nutritional information per serving:

Calories 469 (56% from fat) • carb. 19g • pro. 33g • fat 29g

• sat. fat 8g • chol. 158mg • sod. 699mg • calc. 25mg • fiber 0g

Meatloaf

This meatloaf makes out-of-this-world sandwiches the next day

(if there are any leftovers!).

Makes 3 to 4 servings

⁄3 cup (150 ml) uncooked oatmeal (regular or quick)

⁄3 cup (75 ml) ketchup

1 large egg

2 teaspoons (10 ml) Worcestershire sauce

1 teaspoon (5 ml) Dijon-style mustard

1 pound (500 g) ground meatloaf mix (

⁄2 beef,

⁄4 pork,

⁄4 veal)

or ground turkey

⁄2 cup (125 ml) finely chopped onion

1 small clove garlic, finely minced

⁄2 teaspoon (2 ml) kosher salt

⁄4 teaspoon (1 ml) freshly ground black pepper

For glaze (optional):

⁄4 cup (50 ml) ketchup

1 tablespoon (15 ml) brown sugar

⁄2 teaspoon (2 ml) Dijon-style mustard

Combine glaze ingredients and stir until smooth.

Place oatmeal, ketchup, egg, Worcestershire sauce, and mustard in a

medium bowl and stir to blend. Let stand for 5 minutes to soften oatmeal.

Preheat the toaster oven to 375°F (190ºC).

Add ground meat, onion, garlic, salt, and pepper. Mix to combine well (use

a spoon or clean hands). Pack into a 3-cup (750 ml) loaf pan [7

⁄2 x 3

⁄4 x 2

⁄4

inch (18.75 x 9.38 x 5.63 cm)]. Bake in toaster oven for approximately

60 minutes*, until top is well browned and meat registers 175°F (80ºC)

when tested – juices will run clear, not pink. Let stand 5 to 10 minutes in

loaf pan, drain excess fat if necessary, loosen sides if necessary and turn

out to slice. Cover and refrigerate leftovers.

*If you are using glaze, spread evenly over meatloaf after it has baked for

45 minutes.

Nutritional information per serving:

Calories 373 (36% from fat) • carb. 17g • pro. 40g • fat 14g • sat. fat 6g

• chol. 146mg • sod. 678mg • calc. 24mg • fiber 1g

Broiled Hamburgers or Cheeseburgers

Makes 2 burgers

cooking spray

12 ounces (340 g) lean ground sirloin or ground round

kosher salt and freshly ground pepper to taste

2 slices cheese (Cheddar, Swiss)

Slide indicator switch of toaster oven to broil position. Line the baking pan

with aluminum foil, and insert baking/broiling rack. Lightly coat the rack

with cooking spray.

Divide meat into two 6-ounce (170 g) portions and shape into 4-inch

(10 cm) burgers. Lightly season with kosher salt and freshly ground pepper

on both sides. Arrange the burgers, evenly spaced, on the rack. Broil to

taste*, about 4 to 8 minutes per side. For cheeseburgers, top with sliced

cheese one minute before second side is done. Serve hot on toasted bun,

roll, or English muffin with desired condiments and accompaniments such

as lettuce, sliced tomato, onion, etc.

*Times will be dependent on temperature and thickness of meat. Test with

an instant-read thermometer.

Rare:

120°F-125°F (49º C-52ºC [red centre])

Medium-Rare:

125°F - 140°F (52ºC-60ºC [pink centre])

Medium:

145°F-155°F (63ºC- 68ºC [gray-barely pink centre])

Well-Done:

160°F (71ºC [gray])

Nutritional information per burger:

Calories 373 (36% from fat) • carb. 17g • pro. 40g • fat 14g • sat. fat 6g

• chol. 146mg • sod. 678mg • calc. 24mg • fiber 1g

Oven Baked Tortellini

Makes 3 to 4 servings

cooking spray or olive oil

1 package (9-ounce [255 g]) fresh tortellini (cheese, mushroom or

meat), cooked al dente

2 cups (500 ml) prepared marinara sauce

⁄2 cup (125 ml) shredded cheese

(mozzarella, provolone, fontina, Parmesan – any one or a mixture)

Preheat toaster oven to 400°F (200ºC). Lightly coat a 3- or 4-cup (750 or

1 L) ovenproof shallow dish (oval gratin or similar dish) with cooking spray

or olive oil. Place tortellini and 1

⁄2 cups (375 ml) of the marinara sauce in a

medium bowl and stir to combine. Transfer to the prepared dish and top

with remaining marinara sauce.

Loosely cover with a sheet of foil sprayed with cooking spray, or lightly

oiled, and place in toaster oven. Bake for 25 to 30 minutes until bubbly.

Raise oven temperature to 450°F (235ºC). Remove foil, sprinkle evenly with

cheese and bake for another 10 to 12 minutes, until cheese is melted,

bubbly and lightly golden.

Serve hot.

Nutritional information per serving:

Calories 339 (37% from fat) • carb. 36g • pro. 17g • fat 14g

• sat. fat 8g • chol. 52mg • sod. 705mg • calc. 290mg • fiber 0g

Savoury Fontina & Prosciutto Bread Pudding

A great side dish, brunch dish, or even supper

when served with a green salad.

Makes 3 to 4 servings

cooking spray

⁄2 teaspoon (2 ml) extra virgin olive oil

⁄2 cup (125 ml) chopped onion

3 slices prosciutto, cut in slivers

⁄4 teaspoon (1 ml) Italian herbs or herbes de Provence

2 cups (500 ml) bread cubes (1/2-inch [1.25 cm]) from crusty French

or Italian bread

⁄2 cup (125 ml) [2 ounces (60 g)] shredded fontina cheese

1 tablespoon (15 ml) freshly grated Reggiano Parmigiano cheese

2 large eggs (can use egg substitute)

1 cup (250 ml) fat-free evaporated milk (can use half-and-half)

⁄4 teaspoon (1 ml [or to taste]) Tabasco

or other hot sauce

Lightly coat a 2

⁄2 cup (625 ml) ovenproof ceramic dish with cooking spray.

Heat olive oil in a 10-inch (25 cm) nonstick skillet over medium heat, and

add chopped onion and prosciutto to pan. Cook, stirring, over medium

heat until onion is translucent and prosciutto just begins to curl. Stir in

herbs and let cool.

Place bread cubes in a medium bowl with cheeses. Stir to combine. Add

cooled onion mixture and combine; transfer to the prepared baking dish. In

the bowl, whisk the eggs until smooth. Add the evaporated milk and whisk

until blended. Add hot sauce and blend. Slowly pour over bread mixture.

Press mixture lightly with the back of a spoon and allow to rest for at least

1 hour before baking (can be prepared several hours ahead or the night

before). Lightly coat a sheet of aluminum foil with cooking spray and cover

dish loosely, sprayed side down.

Preheat toaster oven to 375°F (190ºC). Place covered bread pudding in

preheated oven and bake for about 50 minutes. Uncover and bake for an

additional 10 to 15 minutes. Let rest 10 minutes before serving.

Tabasco

is a registered trademark owned by McHenny Co.

Nutritional information per serving:

Calories 480 (28% from fat) • carb. 60g • pro. 26g • fat 15g

• sat. fat 7g • chol. 149mg • sod. 512mg • calc. 389mg • fiber 2g

Zesty Baked Carrots

A very good side dish with ham or pork.

Makes 3 to 4 servings

cooking spray or unsalted butter

8 ounces (227 g) shredded carrots

2 tablespoons (30 ml) minced shallot

⁄2 tablespoons (25 ml) lowfat mayonnaise

⁄2 tablespoons (25 ml) sour cream

1 tablespoon (15 ml) prepared horseradish

⁄4 teaspoon (1 ml) kosher salt

pinch teaspoon freshly ground black pepper

1 slice good quality white or whole wheat bread,

processed into breadcrumbs

1 teaspoon (5 ml) unsalted butter, melted

Preheat toaster oven to 375°F (190ºC). Lightly coat a shallow [about 1

⁄2

inches (3.75 cm) deep] 2

⁄2-cup (625 ml) ovenproof ceramic dish with butter

or cooking spray.

Blanch carrots for 1 minute in boiling water. Drain, let cool and squeeze dry.

Place in medium bowl with shallot, mayonnaise, sour cream, horseradish,

salt and pepper. Stir to combine. Place in prepared dish. Combine bread-

crumbs and melted butter. Sprinkle evenly over top of carrot mixture. Bake

covered loosely with foil for 25 to 30 minutes covered. Uncover and bake

for 10 minutes longer until breadcrumbs are browned and toasty. Serve hot.

Nutritional information per serving:

Calories 87 (37% from fat) • carb. 12g • pro. 2g • fat 4g

• sat. fat 1g • chol. 6mg • sod. 147mg • calc. 23mg • fiber 2g

Herb Roasted Potato Wedges

Don’t quite have time to bake potatoes? Try Herb Roasted Potato Wedges.

Makes 1 to 2 side dish servings

1 russet potato, about 10 ounces (284 g)

⁄2 tablespoon (7 ml) extra virgin olive oil

⁄4 teaspoon (1 ml) dry herbs (thyme, rosemary, basil, oregano,

savory)

⁄4 teaspoon (1 ml) kosher salt

Preheat toaster oven to 425°F (220ºC). Line the baking pan with aluminum

foil.

Cut potato in half lengthwise. Cut each half into four equal wedges. Toss

potato wedges in olive oil, herbs and salt. Arrange on prepared pan and

bake for 35 to 40 minutes until potato wedges are browned, crispy and

tender. Serve hot.

Nutritional information per serving:

Calories 142 (22% from fat) • carb. 26g • pro. 3g • fat 4g

• sat. fat 0g • chol. 0mg • sod. 175mg • calc. 14mg • fiber 2g

Baked Potatoes

Makes 4 servings

4 Idaho or russet potatoes, about 7-8 ounces (198 -227 g) each

1 teaspoon (5 ml) good quality olive oil

Preheat toaster oven to 400°F (200ºC). Scrub potatoes and dry well. Prick

randomly with the tines of a fork or point of a sharp knife. Rub each with

⁄4 teaspoon (1 ml) olive oil.

Bake potatoes directly on the rack for 1 hour, until skins are slightly crispy

and interiors are soft and easily pierced with a knife. Remove from oven.

To serve, pinch top open. Fluff interiors with a fork and serve with preferred

topping – butter, extra virgin olive oil, margarine, sour cream, plain yogurt,

etc. Add salt, pepper and seasonings to taste.

Nutritional information per potato:

Calories 167 (7% from fat) • carb. 36g • pro. 4g • fat 1g

• sat. fat 0g • chol. 0mg • sod. 12mg • calc. 14mg • fiber 3g

Twice Baked Sour Cream

& Chive Potatoes

Makes 4 servings

4 Idaho or russet potatoes, about 7- 8 ounces (198-227 g) each

⁄3 cup (75 ml) lowfat milk

1 tablespoon (15 ml) + 1 teaspoon (5 ml) unsalted butter

⁄2 cup (125 ml) sour cream or lowfat sour cream

⁄4 teaspoon (1 ml) kosher salt

⁄4 teaspoon (1 ml) freshly ground pepper (black or white)

4 tablespoons (60 ml) chopped fresh chives, divided

Prepare and bake potatoes as in preceding Baked Potatoes recipe, but do

not pinch open – just slit slightly with a knife to allow steam to vent. When

cool enough to handle, cut off top quarter of each potato and scoop out

cooked potato, leaving a

⁄4-inch-thick (0.63 cm) potato shell. Reserve

cooked potato and skin shells.

Preheat toaster oven to 375°F (190ºC).

Place cooked potato in a medium bowl. Add milk and 1 tablespoon (15 ml)

butter. Using a potato masher or hand mixer, mash/beat until smooth. Add

sour cream, salt, pepper, and chives. Mash/beat to combine completely.

Generously fill the potato shells with sour cream and chive potato mixture.

(Potatoes may be prepared a day ahead to this point – cover and

refrigerate.) Arrange potatoes on baking tray (can be lined with a sheet

of aluminum foil). Melt 1 teaspoon (5 ml) of butter and drizzle on potatoes.

Bake for 30 to 40 minutes (add 5 to 10 minutes to baking time if potatoes

were prepared ahead and refrigerated), until potatoes are hot and golden

on the tops. Sprinkle hot potatoes with remaining tablespoon (15 ml) of

chopped chives to serve.

Nutritional information per potato:

Calories 263 (35% from fat) • carb. 38g • pro. 6g • fat 10g

• sat. fat 6g • chol. 25mg • sod. 121mg • calc. 76mg • fiber 3g

Little Brownie Cakes

Makes 6 servings

cooking spray

⁄2 cup (125 ml) firmly packed light brown sugar

⁄3 cup (75 ml) all-purpose flour

⁄3 cup (75 ml) unsweetened cocoa powder

⁄8 teaspoon (0.5 ml) salt

1 large egg

3 tablespoons (45 ml) unsalted butter, melted

1 teaspoon (5 ml) vanilla extract

⁄4 cup (50 ml) semisweet chocolate morsels

6 walnut or pecan halves (optional)

Preheat the toaster oven to 350º F (180ºC). Lightly coat a standard 6-cup

muffin pan with cooking spray.

Place the brown sugar (crumble into bowl to remove lumps), flour, cocoa

and salt in a medium bowl and stir to blend. Add the egg and stir – batter

will be thick and lumpy. Add the melted butter and vanilla, stir until smooth.

Stir in the chocolate morsels.

Spoon the batter in equal amounts into the prepared muffin pan. Place a

nut half in the centre of the top of each brownie cake if using. Bake for

about 18 to 20 minutes, until tops are puffed and crackled (they may still

be moist when tested with a toothpick). Remove from oven and let cool in

pan for 2 minutes, then remove from pan and place on a rack to cool

completely, or serve slightly warm with a scoop of your favourite ice cream

or frozen yogurt.

Nutritional information per cake:

Calories 166 (36% from fat) • carb. 26g • pro. 3g • fat 7g

• sat. fat 4g • chol. 51mg • sod. 67mg • calc. 29mg • fiber 0g

Apple Crisp

Makes 4 servings

cooking spray or unsalted butter

2 apples [(about 6-7 ounces [170 - 198 g] each), peeled, cored,

cut into

⁄2-inch (1.25 cm) dice

3 tablespoons (4 ml) dried cranberries or raisins

⁄4 cup (50 ml) + 3 tablespoons (45 ml) packed brown sugar

⁄4 teaspoon (4 ml) freshly grated lemon zest

⁄4 cup (175 ml) regular rolled oats

⁄4 cup (50 ml) plus 2 tablespoons (30 ml) unbleached

all-purpose flour

⁄4 cup (50 ml) cold unsalted butter, cut into

⁄2-inch (1.25 cm) pieces

⁄4 teaspoon (4 ml) ground cinnamon

⁄4 teaspoon (1 ml) ground ginger

⁄4 teaspoon (1 ml) pure vanilla or almond extract

Preheat toaster oven to 375°F (190ºC). Lightly coat a 1-quart (0.9 L)

ovenproof dish with cooking spray or melted butter.

Place diced apples, cranberries or raisins, 1 tablespoon (15 ml) brown

sugar and lemon zest in a medium bowl. Stir to coat. Place mixture in

prepared baking dish, patting down firmly.

Place oats, remaining brown sugar, all the flour, butter, cinnamon, ginger,

and extract in same bowl. Using a pastry blender or two forks, cut the

butter into the dry ingredients until the mixture resembles coarse crumbs.

(This may also be done in a food processor fitted with the metal “s” blade

or with a mini chopper, using the pulse.) Cover the apple mixture evenly

with the crumb topping and place the baking dish of apples on baking pan.

Lightly coat one side of a small piece of aluminum foil with cooking spray.

Loosely cover the crisp with the foil, coated side down.

Bake for 45 minutes with the foil on, then for an additional 7 to 10 minutes

to crisp the topping. Let stand 15 to 20 minutes before serving.

Nutritional information per serving:

Calories 87 (37% from fat) • carb. 12g • pro. 2g • fat 4g

• sat. fat 1g • chol. 6mg • sod. 147mg • calc. 23mg • fiber 2g

WARRANTY

LIMITED THREE-YEAR WARRANTY

This warranty supersedes all previous warranties on this Cuisinart

product.

This warranty is available to consumers only. You are a consumer if you own

a Cuisinart

product that was purchased at retail for personal, family or

household use. This warranty is not available to retailers or other commercial

purchasers or owners.

We warrant that this Cuisinart

product will be free of defects in material or

workmanship under normal home use for three years from the date of original

purchase.

For warranty purposes, we would like to suggest that you register your

product on-line at www.cuisinart.ca to facilitate verification of the date of

original purchase. However, should you not wish to register on-line we

recommend the consumer to maintain original receipt indicating proof of

purchase. In the event that you do not have proof of purchase date, the

purchase date for purposes of this warranty will be the date of manufacture.

When calling our Authorized Service Centre for in warranty service please

make reference to your model number and the manufacturing date code. This

information can be found in the rating area on the body or underneath the

base of your unit. The model number will follow the word Model: RTO-20C.

The manufacturing date code is a 4 or 5 digit number. Example, 50630 would

designate year, month & day (2005, June 30th).

If your Cuisinart

product should prove to be defective within the warranty

period, we will repair it or, if we think it necessary, replace it. To obtain

warranty service, please call our Consumer Service Centre toll-free at

1-800-472-7606 or write to:

Cuisinart Canada

156 Parkshore Drive

Brampton, Ont. L6T 5M1

To facilitate the speed and accuracy of your return, please also enclose

$10.00 for shipping and handling of the product. Please also be sure to

include a return address, description of the product defect, product serial

number, and any other information pertinent to the product’s return. Please

pay by cheque or money order.

NOTE: For added protection and secure handling of any Cuisinart

product

that is being returned, we recommend you use a traceable, insured delivery

service.

Cuisinart cannot be held responsible for in transit damage or for packages

that are not delivered to us. Lost and/or damaged products are not covered

under warranty.

Your Cuisinart

product has been manufactured to strict specifications and

has been designed for use with Cuisinart

authorized accessories and

replacement parts for your model.

These warranties expressly exclude any defects or damages caused by

accessories, replacement parts or repair service other than those that have

been authorized by Cuisinart. These warranties exclude all incidental or

consequential damages.

BEFORE RETURNING YOUR CUISINART

PRODUCT

Important: If the nonconforming product is to be serviced by someone other

than Cuisinart’s Authorized Service Centre, please remind the servicer to call

our Consumer Service Centre to ensure that the problem is properly diag-

nosed, the product serviced with the correct parts, and to ensure that the

product is still under warranty.

Cuisinart offers an extensive assortment of top quality products to make life in the

kitchen easier than ever. Try some of our other countertop appliances and

cookware, and Savor the Good Life

www.cuisinar t.ca

Coffeemakers

Food

Processors

Slow Cooker

Blenders

Cookware

Toasters

A IB-5947-CAN

Cuisinart

is a registered trademark of Cuisinart

Cuisinart Canada

156 Parkshore Drive, Brampton, Ont. L6T 5M1

Consumer Call Centre E-mail:

Consumer_Canada@Conair.com

Printed in China

05CC25052

Cuisinart offre une gamme étendue de produits de première qualité pour

vous simplifier la tâche dans la cuisine. Faites l'essai de nos autres petits

électroménagers et ustensiles de cuisine, et Savourez la bonne vie

www.cuisinar t.ca

Cafetières

Robots

culinaires

Cocotte mijoteuse

Mélangeurs

Batterie de

cuisine

Grille-pain

A IB-5947-CAN

Cuisinart

est une marque déposée de Cuisinart

Cuisinart Canada

156, chemin Parkshore, Brampton, Ont. L6T 5M1

Courriel du centre d’appels des consommateurs :

Consumer_Canada@Conair.com

Imprimé en Chine

05CC25052

GARANTIE

GARANTIE LIMITÉE DE 3 ANS

Cette garantie annule et remplace toute garantie antérieure sur ce produit

Cuisinart

. Cette garantie n’est offerte qu’aux consommateurs. Par

consommateur, on entend tout propriétaire d’un produit Cuisinart

acheté

aux fins d’un usage personnel, familial ou ménager. Cette garantie n’est

pas offerte aux détaillants ni aux acheteurs ou propriétaires de commerces.

Nous garantissons ce produit Cuisinart

contre les vices de matière et de

fabrication en usage ménager normal, pour une période de trois ans à

compter de la date d’achat originale.

Aux fins de cette garantie, nous vous suggérons d’inscrire votre produit en

ligne à www.cuisinart.ca en vue d’en faciliter la vérification de la date d’achat

originale. Toutefois, si vous préférez ne pas vous inscrire en ligne, nous vous

recommandons de retenir votre reçu de caisse original indiquant la date

d’achat. Advenant que vous n’ayez pas de preuve de date d’achat, la date

d’achat sera alors la date de manufacture, aux fins de cette garantie.

Lorsque vous téléphonez à un de nos centres de service autorisés, assurez-

vous de fournir le numéro de modèle de votre appareil de même que le code

de la date de fabrication. Vous trouverez cette information sur le boîtier ou

sous la base de votre appareil. Le numéro de modèle est inscrit ainsi :

Modèle : RT020C. Le code de la date de fabrication comporte 4 ou 5 chiffres.

Par exemple : 50630, désigne l’année, le mois et le jour (2005, juin, 30)

Advenant que votre produit Cuisinart

fasse défaut au cours de la période

de garantie, nous le réparerons ou, si nous le jugeons nécessaire, le rem-

placerons sans frais. Pour obtenir un service au titre de la garantie, veuillez

téléphoner à notre service après-vente au 1-800-472-7606 ou écrire à :

Cuisinart Canada

156, chemin Parkshore

Brampton, Ont. L6T 5M1

Afin d’accélérer le renvoi, nous vous prions de joindre un chèque ou

mandat-poste de 10,00 $ pour les frais d’administration. Assurez-vous

d’inclure une adresse de renvoi, une description du défaut, le numéro de

série du produit et tout autre renseignement pertinent au renvoi du produit.

REMARQUE : Pour plus de protection et assurer une meilleure manutention

de tout produit Cuisinart

que vous retournez, nous vous recommandons de

vous adresser à un service de livraison assuré et identifiable. La maison

Cuisinart ne peut être tenue responsable des dommages encourus lors du

transport ou des envois qui ne lui sont pas parvenus. La garantie ne couvre

pas les produits perdus et/ou endommagés.

Votre produit Cuisinart

a été fabriqué selon des normes strictes de qualité et

a été conçu pour n’être utilisé qu’avec des accessoires et des pièces de

rechange autorisées par Cuisinart

Cette garantie fait expressément exclusion de tout vice ou dommage causé

par des accessoires, pièces de rechange ou réparations effectuées par

d’autres que ceux autorisés par Cuisinart. Cette garantie fait exclusion de tout

dommage fortuit ou indirect.

AVANT DE RETOURNER VOTRE PRODUIT CUISINART

Important: Si le produit défectueux doit être réparé ailleurs que dans un

Centre de service autorisé par Cuisinart, veuillez rappeler au préposé de

téléphoner à notre Centre de service client afin de s’assurer que le problème

a été bien diagnostiqué, que le produit est réparé en utilisant les pièces

approuvées et que le produit est encore couvert par la garantie.

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Cuisinart RTO-20C Manuel utilisateur

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Modèle: RTO-20C

Catégorie: Fabricants de sandwichs

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