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10
BROIL
Broil is fixed at 450ºF, for up to 2 hours. Broiling function can be used for
beef, chicken, pork, fish, and more. It also can be used to top-brown casseroles
and gratins.
• Default: 450°F; 5 minutes
• For best results, use the provided AirFryer Basket fitted into the Baking/Drip
Pan to broil
• Never use glass oven dishes to broil
• Be sure to keep an eye on food – items can brown quickly when broiling
PIZZA
Pizza can be used at 350ºF – 450ºF for up to 2 hours. This function can be used
to cook fresh or frozen pizza.
• Default: Fresh – 450°F; 10 minutes Convection (High Speed fan)
Frozen – 400°F; 10 minutes Convection (High Speed fan)
• For best results, place frozen pizza on inverted rack in Position 1, and for fresh
pizza, place the dough directly on the Baking/Drip Pan in rack Position 1
• Pizza can also be cooked on the pizza stone available for purchase at
www.cuisinart.com
• Pizza recipe ideas can also be found on the Cuisinart website
ROAST
Roast can be used at 200ºF – 450ºF for up to 2 hours.
• Default: 375°F; 45 minutes
• High fan speed works well with Roast – roasting time is significantly reduced,
and meats and poultry are perfectly cooked – browned on the outside, moist
and juicy on the inside
• Dress up vegetables by roasting them; as they caramelize, they become sweet
and delicious
• Because some foods roast faster, begin checking progress at least 5 to 10
minutes before the end of suggested cooking time
DEHYDRATE
Dehydrate can be used at 100°F – 200°F for up to 72 hours. This function turns
your Cuisinart
®
Digital AirFryer Toaster Oven into a dehydrator that lets you dry or
dehydrate food. The built-in fan and low heat are used to create a flow of hot air
that reduces the water content found in fresh foods. Dehydrated food will contin-
ue to retain the vast majority of its original nutritional value.
• Default: 130°F; 2 hours
• Lemon juice can be used to pretreat fruits and vegetables to prevent browning
• Drying times can greatly vary due to the thickness of cuts and relative humidity
(see chart on page 11)
• Check foods often for dryness
• Do not overcrowd; foods should be arranged in a single layer with little
to no overlap
PROOF
Proof can be used at 80°F – 100°F for up to 2 hours. Use this function to proof
bread or pizza dough.
• Default: 90°F; 45 minutes
• Allow dough to complete at least one rise at room temperature
• Shape dough and place on the Baking/Drip Pan or separate baking dish, such
as a loaf pan, and then put directly in the oven in Position 1. For best results,
cover pan with plastic wrap when proofing.
• Dough is ready when doubled in size. Start checking around 20 minutes
• Once time elapses, complete dough preparation and bake according to recipe
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