INSTRUCTION & RECIPE BOOKLET Cuisinart™ Convection Bread Maker CBK-200C For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed including the following: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 2 READ ALL INSTRUCTIONS, PRODUCT LABELS AND WARNINGS BEFORE USING THIS BREAD MAKER. Do not touch hot surfaces; carry the unit by handles. Always use oven mitts when handling hot material, and allow metal parts to cool before cleaning. Allow the bread maker to cool thoroughly before putting in or taking off parts.
SPECIAL CORD SET INSTRUCTIONS NOTICE This appliance has a polarized plug (one blade is wider than the other). To reduce the risk of electric shock, 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 modify the plug in any way. CONTENTS Important Safeguards. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Introduction . . . . . . . . . . . . . .
BEFORE FIRST USE Remove all packaging and any promotional labels or stickers from your bread maker. Be sure that all parts (page 3) of your new bread maker have been unpacked before discarding any packaging materials. You may want to keep the box and packing materials for use at a later date. Before using your CuisinartTM Convection Bread Maker for the first time, remove all protective paper and wrapping. Wipe housing with a damp cloth to remove any dust from the warehouse or shipping.
4. Close the lid and connect power cord to standard electrical outlet. 5. Choose Menu option. Press Menu and scroll through the 16 menu cycles until you reach your preferred cycle. The corresponding menu number will be indicated on the LCD screen. Please note: You will need to scroll through the list again if you pass your preferred cycle. 6. Select Crust colour – Press Crust to choose your preferred crust: Light, Medium or Dark.
that the bread is ready. 10. Press Start to begin baking process. An indicator arrow on the LCD will indicate the current function: Preheat, Knead, Rise, Bake, Keep Warm The first knead cycle will actually mix the basic ingredients. Three kneads are standard for most bread settings. The first knead is a few minutes, followed by a longer knead. There are periods of resting in which the unit will not be active except for the count down display. These are rise cycles.
wheat berry (including the bran and the germ). Using whole wheat flour produces a bread that is brown to dark brown in colour (when all whole wheat flour is used), and the breads are more flavourful and healthful than breads made with refined white flours (even though “lost” nutrients are added back into white flours). French/Italian – French/Italian breads require special timing and temperatures to achieve that wonderful crispy, nicely browned crust.
Last-minute Loaf – The Last-Minute Loaf is a fast bake cycle, which goes through kneading, rising and baking in approximately an hour. Mix-ins must be added at the very beginning of the cycle with other basic ingredients. Please note: Because they are added at the beginning, there will be no signal indicating mix-ins. This function can come in handy when you cannot plan ahead for bread making. The Last-Minute Loaf cycle requires the use of rapid rising yeast.
TIMETABLE FOR THE CUISINARTTM CONVECTION BREAD MAKER Audible Tones* NO Cycle Crust Size Preheat Knead 1 Knead 2 Rise 1 Knead 3 Rise 2 Knead 4 Rise 3 Bake Total Keep Warm Mix-ins Removable Paddle 1 White Light 1.0LB 0MIN 3MIN 31MIN 26MIN 15SEC 25MIN 15SEC 55MIN 37M 2:57 60 2:37 1:32 1.5LB 0MIN 3MIN 31MIN 26MIN 15SEC 25MIN 15SEC 55MIN 40M 3:00 60 2:40 1:35 2.0LB 0MIN 3MIN 31MIN 26MIN 15SEC 25MIN 15SEC 55MIN 43M 3:03 60 2:43 1:38 1.
Audible Tones* NO 4 Cycle Rapid Whole Wheat Crust Size Preheat Knead 1 Knead 2 Rise 1 Knead 3 Rise 2 Knead 4 Rise 3 Bake Total Keep Warm Mix-ins Removable Paddle Dark 1.0LB 30MIN 3MIN 25MIN 80MIN 15SEC 31MIN 15SEC 46MIN 54M 4:29 60 3:45 1:40 1.5LB 30MIN 3MIN 25MIN 80MIN 15SEC 31MIN 15SEC 46MIN 60M 4:35 60 3:51 1:46 2.0LB 30MIN 3MIN 25MIN 80MIN 15SEC 31MIN 15SEC 46MIN 64M 4:39 60 3:55 1:50 1.
Audible Tones* NO 7 Cycle Quick Bread/Cake Crust Size Preheat Knead 1 Knead 2 Rise 1 Knead 3 Rise 2 Knead 4 Rise 3 Bake Total Keep Warm Mix-ins Removable Paddle Dark 1.0LB 0MIN 3MIN 30MIN 26MIN 15SEC 55MIN 0SEC 0MIN 65M 2.59 60 2:40 2:00 1.5LB 0MIN 3MIN 30MIN 26MIN 15SEC 55MIN 0SEC 0MIN 72M 3:06 60 2:47 2:07 2.0LB 0MIN 3MIN 30MIN 26MIN 15SEC 55MIN 0SEC 0MIN 74M 3:08 60 2:49 2:09 1.
Audible Tones* NO Cycle Crust Size Preheat Knead 1 Knead 2 Rise 1 Knead 3 Rise 2 Knead 4 Rise 3 Bake Total Keep Warm Mix-ins Removable Paddle 10 Dough/Pizza Dough N/A 1.0LB 0MIN 3MIN 24MIN 58MIN 0SEC 0MIN 0SEC 0MIN 0M 1.25 N/A 1:12 N/A 1.5LB 0MIN 3MIN 27MIN 60MIN 0SEC 0MIN 0SEC 0MIN 0M 1:30 N/A 1:14 N/A 2.
MEASURING INGREDIENTS Important note: The most important rule of making bread: Use exact measurements. This is the key to successful bread baking. With wet ingredients, use only liquid measuring cups with the cups/ ounces marked clearly on the side. After filling the measuring cup, place it on a flat surface and view it at eye level to make sure the amount of liquid is exact. Liquids must be room temperature.
CARING FOR YOUR BREAD MAKER Keep your bread maker clean at all times. Caution: Do not use metal utensils with the bread maker, as they will damage the non-stick pan and other parts. Don’t worry if the colour of the baking pan changes over time. The colour change is a result of steam and other moisture and does not affect the machine’s performance. If you have trouble removing the kneading paddle from bread pan, place warm water in the bread pan for 10 to 15 minutes – this will loosen the blade.
allow the yeast to touch the wet ingredients. See detailed instructions on page 13. Temperature of ingredients is important in bread machine baking. Ideal temperatures are between 75°–90°F (24°–32°C). Use an instantread thermometer to check the temperatures. Cold ingredients should be allowed to come to room temperature. Liquids and butter may be combined and placed in a microwave on the defrost setting to warm without heating too hot. minutes (preferably longer) before slicing.
and help it to grow better. Too much cinnamon or garlic can counteract the rising properties of yeast. Also in this category of “yeast destroyers” are too much citrus zest and alcohol. Always add nuts at the Mix-in signal. Adding them too early may result in their becoming too finely ground. TROUBLESHOOTING Dough Does Not Rise Properly – Check expiration date of yeast. Make certain yeast is fresh and properly stored (sealed, in a cool dark place).
ERROR CODES HHH or EEE with continuous beeps: Please contact your nearby service center. E00 or E01 (with 3 beeps when started): E00 indicates ambient temperature is too low [-4°F (-20°C)] to bake bread. E01 indicates the temperature of the bread maker is too high to bake bread. This usually occurs when trying to make two successive loaves. The unit should cool from baking cycle before starting to knead a new loaf. Let the unit cool for 10 minutes prior to starting a new loaf.
½ – 1 teaspoon (2 – 5 ml) per 3 cups (750 ml) flour. It is a necessary ingredient for making bagel dough temperature before using for bread machine recipes unless using Delay Feature. Nuts, Seeds, Raisins – Add flavour, nutrition and texture to breads. May be added to just about any bread recipe where flavours are appropriate. Yeast – For most bread machine recipes, we recommend active dry, instant or bread machine yeast.
soy flour has a characteristic nutty flavour. It is recommended to combine soy flour with other flours when baking. Tapioca flour – Grain-free flour that is derived from cassava root. Tapioca flour is starchy and imparts a slightly sweet flavour. Buckwheat flour – Buckwheat is not actually wheat at all. Buckwheat flour does have a high protein content and a nutty, assertive flavour. It should definitely be combined with other flours for baking.
CONTENTS Visit www.cuisinart.ca for more breadmaker recipes White/Rapid White Bread Cycle Gluten-Free Cycle Basic White Bread-Machine Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 Cheesy Gluten-Free Loaf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29 Cinnamon Swirl Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22 Three-Cheese Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
BASIC WHITE BREAD-MACHINE BREAD White Bread Cycle/Delay Start Timer - Yes Ingredients Water, 80°–90°F (27°–32°C) Unsalted butter, room temp cut into ½-inch (1 cm) pieces Large – 2 pounds 1½ cups (375 ml) 3 tablespoons (45 ml) Medium – 1½ pounds 1 1⁄8 cups (275 ml) 2 tablespoons + 1 teaspoon (35 ml) Small – 1 pound ¾ cup (175 ml) 1 ½ tablespoons (22 ml) Granulated sugar or honey 1 tablespoon (15 ml) 2 ¼ teaspoons (11 ml) 1½ teaspoons (7 ml) Salt 1½ teaspoons (7 ml) 1 1⁄8 teaspoons (5.
CINNAMON SWIRL BREAD White Bread Cycle/Delay Start Timer - No Ingredients Granulated sugar Cinnamon Raisins (optional) Milk, low fat, room temp Large – 2 pounds ⁄3 cup (75 ml) ¾ tablespoon (11 ml) 1 ¼ cups (300 ml) 1 ¼ cups (300 ml) Medium – 1½ pounds ¼ cup (50 ml) ½ tablespoon (7 ml) 1¼ cups (300 ml) 1 cup (250 ml) Small – 1 pound 3 tablespoons (45 ml) ½ tablespoon (7 ml) 1 ¼ cups (300 ml) ¾ cup (175 ml) Unsalted butter, room temp cut into ½-inch (1 cm) pieces Egg, large, at room temp* 2 ½ tablespoon
THREE-CHEESE BREAD White Bread Cycle/Delay Start Timer - No Ingredients Large – 2 pounds Medium – 1½ pounds Small – 1 pound Water, 80°–90°F (27°–32°C) ¾ cup (175 ml) 2 ¼ cup + 3 tablespoons (95 ml) Part-skim ricotta cheese ½ cup (125 ml) ¼ cup + 2 tablespoons (80 ml) ¼ cup (50 ml) Shredded extra-sharp Cheddar cheese 1 cup (250 ml/4 oz.) ¾ cup (175 ml/3 oz.) ½ cup (125 ml/2 oz.) Grated Asiago cheese ½ cup (125 ml/2 oz.) 1 ¼ cup (50 ml/1 oz.
TRUE 100% WHOLE WHEAT BREAD Whole Wheat Bread Cycle/Delay Start Timer - Yes Ingredients Large – 2 pounds Medium – 1½ pounds Small – 1 pound Water, 80°–90°F (27°–32°C) 1 ½ cups (375 ml) 1 cup + 1 tablespoon (265 ml) 1 cup (250 ml) Salt 1 ¼ teaspoons (6 ml) 1 teaspoon (5 ml) ¾ teaspoon (4 ml) Honey 2 tablespoons (30 ml) 1 ½ tablespoons (22 ml) 1 tablespoon (15 ml) Whole wheat flour 4 cups (1 L) 3 ¼ cups (800 ml) 2 cups + 6 tablespoons (590 ml) Vital wheat gluten 5 ½ teaspoons (27.
PUMPERNICKEL RAISIN BREAD Whole Wheat Cycle Delay Start Timer – Yes, but must be present to add raisins/caraway seeds Ingredients Water, 80°–90°F (27°–32°C) Large – 2 pounds 1¼ cups (300 ml) Molasses Vegetable oil Salt Bread flour ¼ cup (50 ml) 2 tablespoons (30 ml) 1½ teaspoons (7 ml) 2½ cups (625 ml) Whole wheat flour Rye flour Cornmeal ½ cup (125 ml) ½ cup (125 ml) 1 ⁄3 cup (75 ml) Medium – 1½ pounds ¾ cup + 3 tablespoons (220 ml) 3 tablespoons (45 ml) 1½ tablespoons (22 ml) 11⁄8 teaspoons (5.
FRENCH BREAD LOAF French/Italian Bread Cycle.
LEMON POPPY SEED BREAD Quick Bread/Cake Cycle Delay Start Timer - No Ingredients Large – 2 pounds Medium – 1½ pounds Small – 1 pound Buttermilk (bring to room temperature) ¾ cup (175 ml) 2 ½ cup (125 ml) Fresh lemon juice ¼ cup (50 ml) 3 tablespoons (45 ml) 3 tablespoons (45 ml) Lemon zest 2 teaspoons (10 ml) 2 teaspoons (10 ml) 2 teaspoons (10 ml) ½ cup (125 ml) 1 ¼ cup (50 ml) Butter, melted and cooled Eggs, large, at room temp* ⁄3 cup (150 ml) ⁄3 cup (75 ml) 3 2 2 Pure vanilla e
LOW-CARB BUTTERMILK BREAD Low-Carb Cycle/Delay Start Timer - No Ingredients Large – 2 pounds Medium – 1½ pounds Buttermilk, 80°–90°F (27°–32°C) 1½ cups (375 ml) 1 ¾ cups (425 ml) Honey 1 ¼ tablespoons (19 ml) 1 tablespoon (15 ml) Salt ¾ teaspoon (4 ml) ½ teaspoon (2 ml) Whole wheat flour 1 ¼ cups (300 ml) 1 cup (250 ml) Vital wheat gluten 2 ½ cup (125 ml) Barley flour 2 ½ cup (125 ml) Almond flour 2 ½ cup (125 ml) Soy protein 2 ½ tablespoons (37 ml) 2 tablespoons (30 ml) Flax seed
CHEESY GLUTEN-FREE LOAF Gluten-Free Cycle/Delay Start Timer - No Ingredients Lowfat milk, 80°–90°F (27°–32°C) Olive oil Eggs, large, at room temperature* Honey Cider vinegar Salt Brown rice flour Potato starch Tapioca flour Garfava flour Quinoa flour Xanthan gum Gelatin Shredded provolone cheese Shredded mozzarella cheese Grated Parmesan cheese Yeast, active dry, instant or bread machine Large – 2 pounds 1¾ cups (425 ml) 3 tablespoons (45 ml) 2 3 tablespoons (45 ml) 1 teaspoon (5 ml) 1½ teaspoons (7 ml) 2 cup
GLUTEN-FREE RYE BREAD Gluten-Free Cycle/Delay Start Timer - No Ingredients Lowfat milk, 80°–90°F (27°–32°C) Unsalted butter, room temp cut into ½-inch (1 cm) pieces Eggs, large, at room temp* Cider vinegar Orange zest Salt Brown rice flour Garfava flour Cornstarch Potato starch Sorghum flour Quinoa flour Brown sugar, packed Caraway seeds Xanthan gum Gelatin Yeast, active dry, instant or bread machine Large – 2 pounds 2 cups (500 ml) 4 tablespoons (60 ml) Medium – 1½ pounds 1 ½ cups (375 ml) 3 tablespoons (45
FRENCH BREAD BAGUETTES Dough/Pizza Dough Cycle Delay Start Timer – Yes Ingredients Large – 2 pounds (3 loaves) Medium – 1½ pounds (2 loaves) Small – 1 pound (1 or 2 loaves) Water, 80°–90°F (27°–32°C) 1½ cups (375 ml) 11⁄8 cups (275 ml) ¾ cup (175 ml) Salt 2 teaspoons (10 ml) 1½ teaspoons (7 ml) 1 teaspoon (5 ml) Granulated sugar 1 teaspoon (5 ml) ¾ teaspoon (4 ml) ½ teaspoon (2 ml) Bread flour 4 cups (1 L) 3 cups (750 ml) 2 cups (500 ml) Wheat germ 3 tablespoons (45 ml) 2 tablespoons (
ARTISAN FOCACCIA/PIZZA Artisan Dough Cycle Ingredients About 1 ½ pounds dough Water, 60°–70°F (15°–21°C) 1 ½ cups (375 ml) Sea salt 2 ½ teaspoons (12 ml) Honey 2 teaspoons (10 ml) Bread flour 3 ½ cups (875 ml) Semolina flour ½ cup (125 ml) Yeast, active dry, instant or bread machine 2 teaspoons (10 ml) Place all ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the Cuisinart™ Convection Bread Maker. Press Menu and select Artisan Dough.
SEMOLINA LOAF Artisan Dough Cycle Ingredients About 2 pounds dough Water, 60°–70°F (15°–21°C) 2 cups (500 ml) Olive oil 3 tablespoons (45 ml) Sea salt 1½ teaspoons (7 ml) Granulated sugar 4 teaspoons (20 ml) Bread flour 2 cups (500 ml) Semolina flour 2 cups (500 ml) Vital wheat gluten 4 teaspoons (20 ml) Yeast, active dry, or instant 2 teaspoons (10 ml) Place all ingredients, in the order listed, in the bread pan fitted with the kneading paddle.
CHALLAH LOAF Sweet Breads Cycle Delay Start Timer – No Ingredients Large – 2 pounds Medium – 1½ pounds Small – 1 pound Water, 80°–90°F (27°–32°C) 1 cup (250 ml) ¾ cup (175 ml) ½ cup + 2 tablespoons (155 ml) Unsalted butter, room temp cut into ½-inch (1 cm) pieces 1 1 ¼ cup (50 ml) Eggs, large, at room temperature* ⁄3 cup + 2 tablespoons (105 ml) 2 ⁄3 cup (75 ml) 1 1 Salt 1¼ teaspoons (6 ml) 1 teaspoon (5 ml) ¾ teaspoon (4 ml) Granulated sugar 3 tablespoons + 2 teaspoons (55 ml) 3 tabl
JAMS, SAUCES, CHUTNEYS Your Cuisinart™ Convection Bread Maker makes delicious jams, preserves and chutneys. This section includes some of our test kitchen’s favourite recipes – or use your own favourites – to accompany the wonderful breads you’ll bake with the bread maker.
LAST-MINUTE WHITE LOAF Ingredients About 2 pounds dough Medium – 1½ pounds Water, 100°F (40°C) 1½ cups (375 ml) 11⁄8 cups (275 ml) Vegetable oil or melted unsalted butter 1 tablespoon (15 ml) 2¼ teaspoons (11 ml) Salt 2 teaspoons (10 ml) 1½ teaspoons (7 ml) Sugar 2 teaspoons (10 ml) 1½ teaspoons (7 ml) Bread flour 4 cups (1 L) 3 cups (750 ml) Vital wheat gluten 2 teaspoons (10 ml) 1½ teaspoons (7 ml) Rapid rise yeast 4 teaspoons (20 ml) 3 teaspoons (15 ml) Place all ingredients, in or
WARRANTY THREE-YEAR LIMITED WARRANTY We warrant that this Cuisinart product will be free of defects in material or workmanship under normal home use for 3-years from the date of original purchase. This warranty covers manufacturer’s defects including mechanical and electrical defects. It does not cover damage from consumer abuse, unauthorized repairs or modifications, theft, misuse, or damage due to transportation or environmental conditions.
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