Cuisinart CBK-100A- Manual

Page 2 - IMPORTANT SAFEGUARDS; SAVE THESE

IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed including the following: 1. REAd ALL INSTRUCTIONS, pROdUCT LABELS ANd wARNINgS BEfORE USINg ThIS BREAd MAKER. 2. Do not touch hot surfaces; carry the unit by handles. Always use oven mitts when ...

Page 3 - SpECIAL CORd SET INSTRUCTIONS; CONTENTS

4 1 2 3 6 7 4b 4a 2 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...

Page 4 - Setting Up

CONTROL pANEL LCd display – Displays your loaf size and crust colour selection along with the current function. Also used to view menu selection and delay start timer. Loaf Size Button – Selects a 450g, 680g or 900g loaf. Crust Colour Button – Selects a light, medium or dark crust. Menu Button – Sel...

Page 5 - Begin the process; during Bread Making

Begin the process a. Start – if you would like the bread making process to start immedi- ately, press the Start/Stop button now. b. Delay Start – The delay timer allows you to delay the bread making process up to 13 hours. The delay start cannot be used with the Rapid Bake program and is not recomme...

Page 6 - After Bread Making; pROgRAMS

Note: If you plan to remove the dough and reshape it in another pan for baking in your conventional oven, this is the time to do so. Be sure to press and hold the Start/Stop button to reset the machine so it does not automati- cally resume the process after 15 minutes. Also Note: This unit is equipp...

Page 7 - MEASURINg INgREdIENTS; MEASUREMENT/CONVERSION ChART

One way is by using our Dough cycle. It mixes ingredients, kneads and takes the dough through the first rise cycle. It is appropriate for almost any dough recipe (except gluten free) and ideal for pizza dough. It is intended that dough will be removed, deflated and shaped by hand and allowed to rise...

Page 8 - LOAdINg INgREdIENTS INTO; TIpS ANd hINTS

Yeast/Baking Powder or Baking Soda Dry Ingredients Water or Liquids LOAdINg INgREdIENTS INTO ThE BREAd pAN Important Note: The SECONd MOST important rule of making bread: put the ingredients into the bread maker in the EXACT order given in the recipe. This means: — FIRST, liquid ingredients – room t...

Page 9 - CLEANINg ANd CARE

Add ingredients to the pan in this order – liquids, melted or softened butter, salt and sugars (including honey, molasses, syrup), herbs, flours, dried milk, vital wheat gluten (if using), yeast. Do not allow the yeast to touch the wet ingredients. See detailed instructions on page 7.Temperature of ...

Page 10 - TROUBLEShOOTINg

Baking Chamber – Remove any bread crumbs by wiping them away with a slightly damp cloth or clean pastry brush. Be careful not to bend the heating element when doing so. TROUBLEShOOTINg dough does Not Rise properly – Check expiration date of yeast. Make certain yeast is fresh and properly stored (sea...

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