CUISINART CBK-200C (01) PDF DOCUMENT

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 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.

3. When unit is not in use and before cleaning, unplug the bread maker from wall outlet. Let the bread maker cool down thoroughly before assembling or disassembling it.

4. To protect against risk of electrical shock, do not immerse the appliance or plugs in water or other liquids.

5. Close supervision is always necessary when this or any appliance is used near children or incapacitated persons.

6. Do not allow anything to rest on the power cord. Do not plug in cord where people may walk or trip on it. Unplug this bread maker from the wall outlet before you go out for a trip or long excursion.

7. Do not operate this or any appliance with a frayed or damaged cord, or plug, or after the appliance malfunctions or is dropped or has been damaged in any manner. Take appliance to the nearest authorized service facility for examination, repair or electrical or mechanical adjustment.

8. Do not let the cord dangle over the edge of a table or counter or touch hot surfaces. Do not place on an unsteady or cloth-covered surface.

9. Avoid contact with moving parts.

10. Do not use attachments not recommended by the manufacturer. They may cause fire, electric shock or injury.

11. Do not use outdoors or for commercial purposes.

12. Do not place the appliance near a hot gas or electric burner, or in a heated oven.

13. Keep power cord away from the hot surface of this bread maker. Do not put any flammable object on the hot surface of this bread maker.

14. Place this bread maker a minimum of 2 inches (5 cm) away from the wall or any other object.

15. Do not use this bread maker for other than its intended use.

16. When plugging or unplugging this bread maker, be sure not to touch the plug blades with your fingers.

17. To unplug, press and hold the Stop/Pause button for 1-3 seconds, grip plug and pull from wall outlet. Never pull on the cord.

18. Use of extension cords: A short power supply cord has been provided to reduce the risk of injury resulting from becoming entangled in or tripping over a longer cord. Extension cords are available from hardware stores and may be used with care. The cord should be arranged so that it will not drape over the counter or tabletop where it can be pulled by children or tripped over accidentally. If the appliance is of the grounded type, the extension cord should be grounding-type 3-wire cord. The marked electrical rating of the cord set or extension cord should be at least as great as the electrical rating of the appliance.

19. Electric power: If electric circuit is overloaded with other appliances, your bread maker may not operate properly. This bread maker should be operated on a separate electrical circuit from other operating appliances.

20. Extreme caution must be used when moving an appliance containing hot oil or other hot liquids.

21. Always attach plug to appliance first, then plug cord into the wall outlet. To disconnect, turn any control to “off”, then remove plug from wall outlet.

THIS UNIT IS INTENDED FOR HOUSEHOLD USE ONLY. READ AND SAVE THESE INSTRUCTIONS.

The CUISINART CBK-200C 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.

1. Removable lid: Brushed stainless steel with polished chrome rim.

2. Viewing window: Glass viewing window.

3. Side handles: Elegant, chrome side handles.

4. Control Panel: Easy push button controls; 16 menu options, 3 crust colours, and 3 loaf sizes for over 100 choices.

5. LCD display: Indicates program selections and baking cycles.

6. Removable bread pan with handle: Horizontal loaf, nonstick.

7. Kneading paddle: Removable, nonstick paddle.

8. Baking chamber

9. Heating element (not shown)

10. Power cord (not shown)

11. Measuring Spoon

12. Measuring Cup

Remove all packaging and any promotional labels or stickers from your bread maker. Be sure that all parts 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 CUISINART CBK-200C 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. Wash inside of lid with sponge or damp cloth.

Display Window: Indicates your menu selection, current baking cycle, loaf size, crust colour and baking time.

Delay Start Timer: The Cuisinart™ Convection Bread Maker allows you to program baking for a later time. Just set the Delay Start Timer for a finish-time up to 12 hours later.

Mix-ins: This audible signal will alert you when to add extra ingredients, such as fruits and nuts, during the second kneading cycle. The red LED indicator will be on when the Mix-ins feature is activated; off when it’s deactivated. Press the button once to deactivate the Mix-ins feature. The Mix-ins feature automatically defaults to on except for Low Carb, Quick Breads, Gluten Free and Last Minute Loaf. Please note: There are no Mix-ins signals for Low Carb, Quick Bread, Gluten Free or Last Minute Loaf program options. Mix-ins must be added at the very beginning of the cycle with other basic ingredients.

Menu: The CUISINART CBK-200C offers 16 different menu cycles. Press the Menu button to scroll through and select a cycle. The numbers on the LCD will correspond with the numbers on the control panel.

Crust: Press Crust to select desired crust colour. An indicator arrow will appear above the colour selected: Light, Medium or Dark. The machine automatically defaults to Medium.

Loaf: Press Loaf to select desired loaf size: (1 LB, 1.5 LB or 2 LB). An indicator arrow will appear below the size selected. The machine will automatically default to 2 LB. Some menu cycles are limited to certain loaf options, and the LCD panel will display accordingly.

Start: Press Start to start the program selected, and to resume after Pause. The red LED indicator will remain on during the Preheat, Knead, Rise and Bake cycle. The LED indicator will flash on/off during the Keep Warm function.

Stop/Pause: Press this button once to pause the cycle. This will pause the machine for a maximum of 15 minutes, after which the unit will resume the set menu program. To reactivate before 15 minutes, simply press Start again. Press this button once and hold for three seconds to stop machine.

If you hear a beep after pressing a button, the beep is indicating an invalid choice. For example, Crust selection is not available for Dough, Jam and Bake Only programs. There will be an error beep if the Crust button is pressed after selecting these menu options.

1. Remove bread pan and attach kneading paddle.

2. Properly measure all ingredients into the bread pan in the exact order they are listed. Always put the liquids in first, the dry ingredients in next, and the yeast last. Yeast cannot be allowed to touch wet ingredients. Please refer to the measuring and loading ingredients sections for instructions.

3. Insert the bread pan back into the baking chamber. Press firmly so that the bread pan fits securely within the two brackets.

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. The CUISINART CBK-200C will automatically default to medium crust. Please note: the crust control feature will not operate for Dough, Jam and Bake Only cycles. If you choose an invalid option, you will hear an error beep.

7. Select Loaf Size – Press Loaf to choose your preferred dough size: 1, 1.5 or 2 LB. The CUISINART CBK-200C will automatically default to a 2 LB loaf size. Please note: the Loaf control feature will not operate for all menu options, such as Jam and Bake Only cycles. Gluten-free and Low-Carb settings do not offer 1-pound setting. If you choose an invalid option, you will hear an error beep.

8. Mix-ins feature – For recipes that require mix-in ingredients, the Mix-ins option will automatically default to on (except for Low Carb, Quick Bread, Gluten Free or Last Minute Loaf programs). Press Mix-ins once if you choose to deactivate this feature. The Mix-ins signal will sound (if activated) at 14 minutes before the end of the second knead. When you hear the signal, carefully open the bread maker lid and add any additional mix-ins the recipe requires. Gently close the lid to continue baking.

9. You can press Start at this stage or activate Delay Start Timer. Your bread maker has a delay setting up to 12 hours. The time you set relates to the finish-time of baking the loaf. Press the + or – buttons to set time for completion up to 12 hours later. Never use the delay feature if your recipe includes ingredients which can spoil (eggs, milk or milk products, meat, fish, and so on).

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 unit will automatically take care of each step for you until the loaf finishes baking.

11. Remove paddle signal: For your convenience, there will be an audible signal before the last rise cycle, indicating the point at which the mixing/kneading is complete, and the paddle can be removed to avoid a small hole in the bottom of your baked loaf. If you want to remove the paddle, press Pause, remove the pan, take the dough out, remove the paddle, form dough into a neat ball, replace it in the pan, and place the pan back in the machine. Press Start again to resume.

12. When the baking cycle is complete the end bake signal will sound. The bread display window will indicate unit is in Warm cycle and time will read 00:00. Using oven mitts, open the lid and remove the bread pan by the handle. Your bread will be kept warm for 60 minutes. For optimal results, we recommend removing your loaf as soon as the baking cycle is complete.

13. Remove bread from pan – Using oven mitts, grab the bottom of the bread pan, move handle aside, and shake until the bread is released. For best results, allow the loaf to cool on a wire rack for 20 to 30 minutes prior to cutting. Be sure to remove the kneading paddle from the finished loaf. Caution: the kneading paddle will be extremely hot.

Yes, the CUISINART CBK-200C is equipped with a power failure backup system. In case of any disruption of power supply, the unit will store in memory the stage of the bread making cycle and resume once power is restored. The power backup feature can maintain memory for a power failure up to 15 minutes.

White: The white bread cycle uses primarily white flour.

Whole wheat bread: A yeast bread that is made with a significant portion of whole wheat flour (50% or more).

French/Italian: These breads require special timing and temperatures to achieve that wonderful crispy, nicely browned crust.

Quick bread: Cake-like in texture, they are a batter-type bread rather than a yeast dough, and get their leavening from baking powder, baking soda and eggs. Mix-ins must be added at the very beginning of the cycle.

Sweet bread: The Sweet Breads settings are for baking breads with high amounts of sugar, fats and proteins, all of which tend to increase browning.

Low-carb: Because low/lower-carb breads are low in sugar, the baking time is different. It is also important not to over-mix or over-knead. Mix-ins must be added at the very beginning of the cycle.

Gluten-free: While they are “yeast breads,” the doughs are generally wetter and more like a batter. It is also important not to over-mix or over-knead gluten-free doughs. There is only one rise, and baking time is increased. Mix-ins must be added at the very beginning of the cycle.

Dough/pizza dough: This cycle mixes ingredients, kneads and takes the dough through the first rise cycle. It is intended that dough will be removed, deflated and shaped by hand and allowed to rise 1 or 2 more times out of the bread maker.

Artisan dough: This cycle allows the preparation of artisan breads. There are several long, slow, cool rises that will enhance the development of texture, taste and crust in the final shaped and baked bread.

Rapid: Rapid cycle options are provided for a number of menu choices: white bread, wheat bread, French/Italian and quick bread. The time saving is achieved with the use of rapid rise yeast.

Jams and chutneys: The bread maker is a great cooking environment for homemade jams and chutneys. The paddle automatically keeps the ingredients stirring through the process.

Last-minute Loaf: This is a fast bake cycle, which goes through kneading, rising and baking in approximately an hour. It requires the use of rapid rising yeast and is suitable for white bread recipes. Mix-ins must be added at the very beginning.

Bake Only: This menu setting activates the bread maker for bake function only, and can be set in 10-minute intervals up to 90 minutes. You can use this setting if you want the finished loaf to have darker crust colour or to bake store-purchased doughs.

Knead: There are typically 3 knead cycles for most bread types. The first knead cycle will actually mix the ingredients. Mix-ins can be added during the second knead. The one or two other short knead cycles will punch the dough down before the rise cycles.

Rise: There are periods of resting in which the unit will not be active except for the countdown display. These are rise cycles.

Bake: The CUISINART CBK-200C will regulate the baking time and temperature according to the individual recipe.

Convection feature: A fan circulates air throughout baking cycles for better overall browning and crispier crust. The convection feature runs during Bake Only and Keep Warm only.

Warm: The Keep Warm cycle allows you to leave the finished bread in the machine to serve warm for up to 60 minutes. It also helps keep the crust from becoming soggy if not removed from the machine immediately after baking.

Mix-ins: The signal consists of a series of four sets of 5 long beeps each at 14 minutes before the end of the second knead.

Remove Paddle: The signal consists of a series of three sets of 6 quick beeps before the last rise.

Baking Cycle Complete: At the end of the baking cycle a series of 10 beeps will sound when the cycle is done.

Keep Warm Function: There will be a series of 12 beeps after the completion of the keep warm function.

Jam Program Only: Tones will sound at 5 minutes and 10 minutes into the program as a recommendation to clean sides of the pan with a spatula.

Error Beep: There will be an error beep if you press an invalid function.

*Audible Tones will sound at the specified time listed in the chart as a reminder to add Mix-ins or remove the paddle.

Timetable Part 1

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
		Medium	1.0LB	0MIN	3MIN	31MIN	26MIN	15SEC	25MIN	15SEC	55MIN	45M	3:05	60	2:45	1:40
			1.5LB	0MIN	3MIN	31MIN	26MIN	15SEC	25MIN	15SEC	55MIN	50M	3:10	60	2:50	1:45
			2.0LB	0MIN	3MIN	31MIN	26MIN	15SEC	25MIN	15SEC	55MIN	55M	3:15	60	2:55	1:50
		Dark	1.0LB	0MIN	3MIN	31MIN	26MIN	15SEC	25MIN	15SEC	55MIN	60M	3:20	60	3:00	1:55
			1.5LB	0MIN	3MIN	31MIN	26MIN	15SEC	25MIN	15SEC	55MIN	65M	3:25	60	3:05	2:00
			2.0LB	0MIN	3MIN	31MIN	26MIN	15SEC	25MIN	15SEC	55MIN	70M	3:30	60	3:10	2:05
2	Rapid White	Light	1.0LB	0MIN	3MIN	31MIN	26MIN	15SEC	55MIN	0SEC	0MIN	37M	2:32	60	2:12	1:32
			1.5LB	0MIN	3MIN	31MIN	26MIN	15SEC	55MIN	0SEC	0MIN	40M	2:35	60	2:15	1:35
			2.0LB	0MIN	3MIN	31MIN	26MIN	15SEC	55MIN	0SEC	0MIN	43M	2:38	60	2:18	1:38
		Medium	1.0LB	0MIN	3MIN	31MIN	26MIN	15SEC	55MIN	0SEC	0MIN	45M	2:40	60	2:20	1:40
			1.5LB	0MIN	3MIN	31MIN	26MIN	15SEC	55MIN	0SEC	0MIN	50M	2:45	60	2:25	1:45
			2.0LB	0MIN	3MIN	31MIN	26MIN	15SEC	55MIN	0SEC	0MIN	55M	2:50	60	2:30	1:50
		Dark	1.0LB	0MIN	3MIN	31MIN	26MIN	15SEC	55MIN	0SEC	0MIN	60M	2:55	60	2:35	1:55
			1.5LB	0MIN	3MIN	31MIN	26MIN	15SEC	55MIN	0SEC	0MIN	65M	3:00	60	2:40	2:00
			2.0LB	0MIN	3MIN	31MIN	26MIN	15SEC	55MIN	0SEC	0MIN	70M	3:05	60	2:45	2:05
3	Whole Wheat	Light	1.0LB	30MIN	3MIN	25MIN	80MIN	15SEC	31MIN	15SEC	46MIN	40M	4:15	60	3:31	1:26
			1.5LB	30MIN	3MIN	25MIN	80MIN	15SEC	31MIN	15SEC	46MIN	44M	4:19	60	3:35	1:30
			2.0LB	30MIN	3MIN	25MIN	80MIN	15SEC	31MIN	15SEC	46MIN	48M	4:23	60	3:39	1:34
		Medium	1.0LB	30MIN	3MIN	25MIN	80MIN	15SEC	31MIN	15SEC	46MIN	45M	4:20	60	3:36	1:31
			1.5LB	30MIN	3MIN	25MIN	80MIN	15SEC	31MIN	15SEC	46MIN	50M	4:25	60	3:41	1:36
			2.0LB	30MIN	3MIN	25MIN	80MIN	15SEC	31MIN	15SEC	46MIN	55M	4:30	60	3:46	1:41

Timetable Part 2

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
3	Whole Wheat	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
4	Rapid Whole Wheat	Light	1.0LB	5MIN	3MIN	25MIN	30MIN	15SEC	46MIN	0SEC	0MIN	40M	2:29	60	2:10	1:26
			1.5LB	5MIN	3MIN	25MIN	30MIN	15SEC	46MIN	0SEC	0MIN	44M	2:33	60	2:14	1:30
			2.0LB	5MIN	3MIN	25MIN	30MIN	15SEC	46MIN	0SEC	0MIN	48M	2:37	60	2:18	1:34
		Medium	1.0LB	5MIN	3MIN	25MIN	30MIN	15SEC	46MIN	0SEC	0MIN	45M	2:34	60	2:15	1:31
			1.5LB	5MIN	3MIN	25MIN	30MIN	15SEC	46MIN	0SEC	0MIN	50M	2:39	60	2:20	1:36
			2.0LB	5MIN	3MIN	25MIN	30MIN	15SEC	46MIN	0SEC	0MIN	55M	2:44	60	2:25	1:41
		Dark	1.0LB	5MIN	3MIN	25MIN	30MIN	15SEC	46MIN	0SEC	0MIN	54M	2:43	60	2:24	1:40
			1.5LB	5MIN	3MIN	25MIN	30MIN	15SEC	46MIN	0SEC	0MIN	60M	2:49	60	2:30	1:46
			2.0LB	5MIN	3MIN	25MIN	30MIN	15SEC	46MIN	0SEC	0MIN	64M	2:53	60	2:34	1:50
5	French/Italian	Light	1.0LB	0MIN	3MIN	30MIN	32MIN	15SEC	30MIN	15SEC	55MIN	42M	3:12	60	2:53	1:37
			1.5LB	0MIN	3MIN	30MIN	32MIN	15SEC	30MIN	15SEC	55MIN	53M	3:23	60	3:04	1:48
			2.0LB	0MIN	3MIN	30MIN	32MIN	15SEC	30MIN	15SEC	55MIN	64M	3:34	60	3:15	1:59
		Medium	1.0LB	0MIN	3MIN	30MIN	32MIN	15SEC	30MIN	15SEC	55MIN	62M	3:32	60	3:13	1:57
			1.5LB	0MIN	3MIN	30MIN	32MIN	15SEC	30MIN	15SEC	55MIN	66M	3:36	60	3:17	2:01
			2.0LB	0MIN	3MIN	30MIN	32MIN	15SEC	30MIN	15SEC	55MIN	70M	3:40	60	3:21	2:05
		Dark	1.0LB	0MIN	3MIN	30MIN	32MIN	15SEC	30MIN	15SEC	55MIN	65M	3:35	60	3:16	2:00
			1.5LB	0MIN	3MIN	30MIN	32MIN	15SEC	30MIN	15SEC	55MIN	72M	3:42	60	3:23	2:07
			2.0LB	0MIN	3MIN	30MIN	32MIN	15SEC	30MIN	15SEC	55MIN	74M	3:44	60	3:25	2:09
6	Rapid French Italian	Light	1.0LB	0MIN	3MIN	30MIN	26MIN	15SEC	55MIN	0SEC	0MIN	42M	2:36	60	2:17	1:37
			1.5LB	0MIN	3MIN	30MIN	26MIN	15SEC	55MIN	0SEC	0MIN	53M	2:47	60	2:28	1:48
			2.0LB	0MIN	3MIN	30MIN	26MIN	15SEC	55MIN	0SEC	0MIN	64M	2:58	60	2:39	1:59
		Medium	1.0LB	0MIN	3MIN	30MIN	26MIN	15SEC	55MIN	0SEC	0MIN	62M	2:56	60	2:37	1:57
			1.5LB	0MIN	3MIN	30MIN	26MIN	15SEC	55MIN	0SEC	0MIN	66M	3:00	60	2:41	2:01
			2.0LB	0MIN	3MIN	30MIN	26MIN	15SEC	55MIN	0SEC	0MIN	70M	3:04	60	2:45	2:05

Timetable Part 3

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
6	Rapid French Italian	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
7	Quick Bread/Cake	Light	1.0LB	0MIN	3MIN	5MIN	0MIN	0SEC	0MIN	0SEC	0MIN	73M	1:21	22	N/A	1:13
			1.5LB	0MIN	3MIN	5MIN	0MIN	0SEC	0MIN	0SEC	0MIN	97M	1:45	22	N/A	1:37
			2.0LB	0MIN	3MIN	5MIN	0MIN	0SEC	0MIN	0SEC	0MIN	118M	2:06	22	N/A	1:58
		Medium	1.0LB	0MIN	3MIN	5MIN	0MIN	0SEC	0MIN	0SEC	0MIN	75M	1:23	22	N/A	1:15
			1.5LB	0MIN	3MIN	5MIN	0MIN	0SEC	0MIN	0SEC	0MIN	99M	1:47	22	N/A	1:39
			2.0LB	0MIN	3MIN	5MIN	0MIN	0SEC	0MIN	0SEC	0MIN	120M	2:08	22	N/A	2:00
		Dark	1.0LB	0MIN	3MIN	5MIN	0MIN	0SEC	0MIN	0SEC	0MIN	77M	1:25	22	N/A	1:17
			1.5LB	0MIN	3MIN	5MIN	0MIN	0SEC	0MIN	0SEC	0MIN	101M	1:49	22	N/A	1:41
			2.0LB	0MIN	3MIN	5MIN	0MIN	0SEC	0MIN	0SEC	0MIN	122M	2:10	22	N/A	2:02
8	Low Carb	Light	1.5LB	3MIN	4MIN	9MIN	15MIN	10SEC	75MIN	0SEC	0MIN	73M	2:59	60	N/A	2:28
			2.0LB	3MIN	4MIN	9MIN	15MIN	10SEC	75MIN	0SEC	0MIN	82M	3:08	60	N/A	2:37
		Medium	1.5LB	3MIN	4MIN	9MIN	15MIN	10SEC	75MIN	0SEC	0MIN	75M	3:01	60	N/A	2:30
			2.0LB	3MIN	4MIN	9MIN	15MIN	10SEC	75MIN	0SEC	0MIN	84M	3:10	60	N/A	2:39
		Dark	1.5LB	3MIN	4MIN	9MIN	15MIN	10SEC	75MIN	0SEC	0MIN	77M	3:03	60	N/A	2:32
			2.0LB	3MIN	4MIN	9MIN	15MIN	10SEC	75MIN	0SEC	0MIN	86M	3:12	60	N/A	2:41
9	Gluten Free	Light	1.5LB	8MIN	4MIN	19MIN	48MIN	0SEC	0MIN	0SEC	0MIN	78M	2:37	60	N/A	2:06
			2.0LB	8MIN	4MIN	19MIN	48MIN	0SEC	0MIN	0SEC	0MIN	83M	2:42	60	N/A	2:11
		Medium	1.5LB	8MIN	4MIN	19MIN	48MIN	0SEC	0MIN	0SEC	0MIN	80M	2:39	60	N/A	2:08
			2.0LB	8MIN	4MIN	19MIN	48MIN	0SEC	0MIN	0SEC	0MIN	85M	2:44	60	N/A	2:13
		Dark	1.5LB	8MIN	4MIN	19MIN	48MIN	0SEC	0MIN	0SEC	0MIN	82M	2:41	60	N/A	2:10
			2.0LB	8MIN	4MIN	19MIN	48MIN	0SEC	0MIN	0SEC	0MIN	87M	2:46	60	N/A	2:15

Timetable Part 4

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
			2.0LB	0MIN	3MIN	32MIN	65MIN	0SEC	0MIN	0SEC	0MIN	0M	1:40	N/A	1:19	N/A
11	Artisan Dough	N/A	N/A	0MIN	5MIN	35MIN	70MIN	1SEC	85MIN	10SEC	110MIN	0M	5:05	N/A	4:39	N/A
12	Sweet Bread	Light	1.0LB	0MIN	3MIN	31MIN	31MIN	15SEC	30MIN	15SEC	50MIN	52M	3:17	60	2:57	1:22
			1.5LB	0MIN	3MIN	31MIN	31MIN	15SEC	30MIN	15SEC	50MIN	54M	3:19	60	2:59	1:24
			2.0LB	0MIN	3MIN	31MIN	31MIN	15SEC	30MIN	15SEC	50MIN	56M	3:21	60	3:01	1:26
		Medium	1.0LB	0MIN	3MIN	31MIN	31MIN	15SEC	30MIN	15SEC	50MIN	54M	3:19	60	2:59	1:24
			1.5LB	0MIN	3MIN	31MIN	31MIN	15SEC	30MIN	15SEC	50MIN	57M	3:22	60	3:02	1:27
			2.0LB	0MIN	3MIN	31MIN	31MIN	15SEC	30MIN	15SEC	50MIN	60M	3:25	60	3:05	1:30
		Dark	1.0LB	0MIN	3MIN	31MIN	31MIN	15SEC	30MIN	15SEC	50MIN	58M	3:23	60	3:03	1:28
			1.5LB	0MIN	3MIN	31MIN	31MIN	15SEC	30MIN	15SEC	50MIN	61M	3:26	60	3:06	1:31
			2.0LB	0MIN	3MIN	31MIN	31MIN	15SEC	30MIN	15SEC	50MIN	64M	3:29	60	3:09	1:34
13	Rapid Sweet Breads	Light	1.0LB	0MIN	3MIN	31MIN	31MIN	15SEC	50MIN	0SEC	0MIN	52M	2:47	60	2:27	1:42
			1.5LB	0MIN	3MIN	31MIN	31MIN	15SEC	50MIN	0SEC	0MIN	54M	2:49	60	2:29	1:44
			2.0LB	0MIN	3MIN	31MIN	31MIN	15SEC	50MIN	0SEC	0MIN	56M	2:51	60	2:31	1:46
		Medium	1.0LB	0MIN	3MIN	31MIN	31MIN	15SEC	50MIN	0SEC	0MIN	54M	2:49	60	2:29	1:44
			1.5LB	0MIN	3MIN	31MIN	31MIN	15SEC	50MIN	0SEC	0MIN	57M	2:52	60	2:32	1:47
			2.0LB	0MIN	3MIN	31MIN	31MIN	15SEC	50MIN	0SEC	0MIN	60M	2:55	60	2:35	1:50
		Dark	1.0LB	0MIN	3MIN	31MIN	31MIN	15SEC	50MIN	0SEC	0MIN	58M	2:53	60	2:33	1:48
			1.5LB	0MIN	3MIN	31MIN	31MIN	15SEC	50MIN	0SEC	0MIN	61M	2:56	60	2:36	1:51
			2.0LB	0MIN	3MIN	31MIN	31MIN	15SEC	50MIN	0SEC	0MIN	64M	2:59	60	2:39	1:54
14	Jam			0MIN	0MIN	15MIN	0MIN	0SEC	0MIN	0SEC	0MIN	70M	1:25	20	N/A	N/A
15	Last Minute Loaf	Medium	1.5LB	0MIN	1MIN	10MIN	0MIN	0SEC	0MIN	0SEC	11MIN	37M	0:59	60	N/A	0:48
			2.0LB	0MIN	1MIN	10MIN	0MIN	0SEC	0MIN	0SEC	14MIN	40M	1:05	60	1:02	0:54
16	Bake Only			0MIN	0MIN	0MIN	0MIN	0SEC	0MIN	0SEC	0MIN	10M	0:10	60	N/A	N/A

Measuring Ingredients:

The most important rule of making bread is to use exact measurements. This is key to successful bread baking. For wet ingredients, use liquid measuring cups, place on a flat surface, and view at eye level. Liquids must be at room temperature. For dry ingredients, fill a dry measuring cup with a spoon and level off with the back of a knife or spatula. Do not scoop directly from the container or pack down the ingredients.

Loading Ingredients into the Bread Pan:

The second most important rule is to put the ingredients into the bread maker in the EXACT order given in the recipe. This means:

1. FIRST, liquid ingredients – room temperature

2. SECOND, dry ingredients

3. LAST, yeast – Yeast must be separate from wet ingredients. Create a small crater in the dry ingredients with your finger or a spoon and place the yeast inside. Make sure yeast is fresh.

All ingredients should be at room temperature, between 75°–90°F (24–32°C), unless otherwise noted. Temperatures that are too cool or too warm can affect the way the bread rises and bakes. Note: Water should not be warm, or it will affect rising.

MEASUREMENT/CONVERSION CHART

1 ½ teaspoons	= ½ tablespoon	8 tablespoons	= ½ cup
3 teaspoons	= 1 tablespoon	12 tablespoons	= ¾ cup
½ tablespoon	= 1 ½ teaspoons	16 tablespoons	= 1 cup
2 tablespoons	= ⅛ cup	⅜ tablespoons	= ¼ cup + 2 tablespoons
4 tablespoons	= ¼ cup	8 tablespoons	= ½ cup + 2 tablespoons
5 tablespoons + 1 teaspoon	= ⅓ cup	8 tablespoons	= ¾ cup + 2 tablespoons

Caution: Do not put the bread maker in water or in a dishwasher. Do not use benzene, scrubbing brushes or chemical cleaners, as these will damage the machine. Use only a mild, nonabrasive cleanser to clean the outside of the bread maker.

Baking pan and kneading paddle: Pan and kneading blade are fully immersible and dishwasher safe. Do not use metal utensils with the baking pans as they will damage the nonstick surface.

Baking chamber: Remove all bread crumbs by wiping them away with a slightly damp cloth or clean pastry brush. DO NOT bend the heating element, which is located on the inside of the bread maker. Unplug machine before cleaning.

Lid: Wipe inside of lid with sponge or damp cloth. Lid should not be immersed in water.

Outer Housing: Use only a mild, nonabrasive cleanser to clean the outside of the bread maker.

Control Panel: Wipe with a slightly damp cloth as necessary. Take care not to allow water or cleaning fluids under buttons of control panel.

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 the bread pan, place warm water in the bread pan for 10 to 15 minutes – this will loosen the blade.

For higher altitudes: Flour is drier at higher altitudes and will absorb more liquid – use less flour. Doughs will tend to rise faster – use less yeast, a bit more salt, and a little less sugar. Try reducing the recommended amount of yeast by ¼-½ teaspoon. Adding a little more salt will retard the yeast action and promote slower, more even rising. Adding vital gluten or lecithin can help stabilize the bread’s structure.

Usage: Bread machine baking is affected by temperature and humidity. On a humid day, weigh the flour for best results (1 cup white bread flour = 5 oz/140g; 1 cup whole wheat flour = 4 oz/120g). Dough should be smooth and not cling to fingers. Add additional flour or liquid 1 teaspoon (5 ml) at a time if needed.

Paddle Removal: Giving the kneading paddle a light coating with a nonstick cooking spray, shortening or vegetable oil may make it easier to remove if it bakes into a loaf.

Perishable Ingredients: If using perishable fresh ingredients like dairy products or eggs, do not use the Delay Start Timer feature. You can substitute with dried ingredients (dried egg powders, dried buttermilk, dry milk) if you wish to use the Delay Start Timer.

Ingredient Order: Add ingredients to the pan in this order – liquids, melted or softened butter, salt and sugars, herbs, flours, dried milk, vital wheat gluten (if using), and yeast last. Do not allow the yeast to touch the wet ingredients.

Ingredient Temperature: Ideal temperatures are between 75°–90°F (24°-32°C). Use an instant-read thermometer. Cold ingredients should come to room temperature. Liquids and butter can be warmed in a microwave on the defrost setting.

Adapting Recipes: Do not omit small amounts of ingredients like ½ teaspoon (2 ml) or less, as they are essential to the bread’s chemistry.

Add-ins: Nuts, seeds, raisins, and other additions should be added when the Mix-in signal sounds (except for Low Carb, Quick Bread, Gluten Free, and Last Minute Loaf programs).

Uniform Loaf: For a more uniform loaf, remove the dough at the ‘remove paddle’ signal, remove the paddle, reshape the dough into a neat loaf, and place it back in the pan.

Slicing: All breads slice best when allowed to cool for a minimum of 30 minutes (preferably longer) before slicing.

Loaf Sizes: In general, a 2-cup (500 ml) flour recipe produces a 1-pound loaf, a 3-cup (750 ml) recipe produces a 1.5-pound loaf, and a 4-cup (1 L) recipe produces a 2-pound loaf. Do not use more than 5 cups (1.25 L) of flour total in the bread machine.

Check the expiration date of your yeast and ensure it is fresh and properly stored (sealed, in a cool dark place).

The liquid may have been too hot and killed the yeast, or too cool and the yeast did not activate. Liquids should be between 75°–90°F (24–32°C).

If the Delay Start feature was used, ensure ingredients were in the bread pan in the proper order to prevent premature activation of the yeast.

Too much cinnamon or garlic can counteract the rising properties of yeast. Also, avoid too much citrus zest and alcohol.

Always add nuts at the Mix-in signal. Adding them too early may result in them becoming too finely ground.

Short loaves: This can be caused by not enough sugar or yeast, old or improperly stored yeast, or salt coming into contact with yeast and killing it during a Delay Start. Loaves with whole wheat/whole grain flours will naturally not be as tall as those made with white bread flour.

Sunken, uneven tops of loaves: This is often due to high humidity or high room temperature. Do not place the bread machine in a sunny window. On high humidity days, try increasing the flour by one tablespoon (15 ml) per cup (250 ml) of flour used.

Underbaked, gummy texture: The dough was too wet. When baking the next loaf of the same bread, watch the dough and add 1-2 teaspoons (5-10 ml) of flour at a time. It could also be from too much whole grain flour or the bread pan being too small for the recipe.

Collapsed loaf: The dough was too wet. Add 1-2 teaspoons (5-10 ml) of flour next time. Also, ensure the water was the proper temperature. Be sure to measure dry ingredients correctly by stirring flours first, spooning into the measuring cup, then leveling.

Dense, heavy texture: The dough was too dry. When baking the next loaf of the same bread, watch the dough consistency and add 1 teaspoon (5 ml) of water/liquid at a time. This can also occur when substituting low-fat products. It could also be caused by not enough sugar or yeast.

Kneading paddle embedded in the loaf: If you are nearby when the signal before the last rise sounds, you can press Pause, remove the kneading paddle, reshape the loaf, and replace it in the pan to continue baking.

Small amount of smoke/burning smell from machine: This is most often caused by spilled ingredients. If it is significant, unplug the machine, clean carefully (Caution: the interior of the machine is hot), then plug the machine in again to continue. The program will be stored in memory for a maximum of 15 minutes if unplugged. Otherwise, “flour dust” will burn off on its own. Clean the machine completely when it is unplugged and cool.

HHH or EEE with continuous beeps: Please contact your nearby service center.

E00 or E01 (with 3 beeps when started):

E00 indicates the 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 the baking cycle before starting to knead a new loaf. Let the unit cool for 10 minutes prior to starting a new loaf.

All-Purpose Flour: Can be used for Quick Breads and yeast breads, but bread flour gives better results for yeast breads.

Ascorbic Acid (Vitamin C): Acts as a preservative. Use about ⅛ teaspoon (0.5 ml) per 3 cups (750 ml) flour.

Bread Flour: An unbleached flour high in protein and gluten. This is the most basic flour for the bread machine.

Cake Flour: A very soft flour with low protein. Do not use for yeast breads unless specified.

Dry Milk: (fat-free or regular) Allows you to use the Delay feature. Also increases nutritional value.

Eggs: Add taste, richness and colour. Do not use with the Delay Feature unless using powdered egg.

Fats (assorted): (unsalted butter, olive oil, vegetable oil) Add taste, texture and moisture.

Garlic: In small amounts, aids yeast development. Too much will cause the yeast and bread structure to collapse.

Ginger (powdered): Boosts yeast activity. Use about ¼ teaspoon (1 ml) per 3 cups (750 ml) flour.

Lecithin: Maintains freshness and moisture, produces a lighter bread.

Non-Diastatic Malt: Gives breads better structure, makes them softer, and gives them a longer shelf life.

Nuts, Seeds, Raisins: Add flavour, nutrition and texture.

Powdered Buttermilk: A shelf-stable essence of buttermilk. Acts as a preservative.

Salt: A necessary part of a yeast bread recipe; it adds flavour and controls yeast.

Self-Rising Flour: Do not use in a bread machine. It already contains leavener and salt.

Sweeteners: (sugar, honey, molasses, etc.) Stimulate yeast growth and development.

Vital Gluten Flour: A very high-protein flour used as an additive to enhance doughs made with low-gluten flours. A necessity for Last-Minute Loaves.

Whole Wheat Flour: Contains the wheat germ, giving it higher fiber, nutritional, and fat content. Store in the refrigerator or freezer.

Yeast: For most recipes, use active dry, instant or bread machine yeast. Rapid rise or quick rise yeast is for shorter/rapid/last minute cycles.

To make gluten-free bread, a variety of flours and ingredients is necessary. The following can be found at local health food stores or ordered online.

Brown rice flour: High in fiber, vitamins and minerals. Very versatile.

White rice flour: Versatile with a mild, undetectable flavour.

Garbanzo bean flour: High in protein, imparts a rich and sweet flavour.

Garfava flour: Milled from garbanzo and fava beans, adds protein but has a strong flavour, so must be combined with other flours.

Soy flour: High in quality protein with a nutty flavour.

Buckwheat flour: High protein content with a nutty, assertive flavour. Should be combined with other flours.

Rye flour: Lower gluten content than wheat; must be used in combination with white or wheat flours.

Sorghum flour: A millet-like grain, very nutritious with a faint, sweet flavour.

Potato starch: Great supplementary flour, also used as a thickener.

Potato flour: Heavier than potato starch, carries more of a potato taste.

Cornstarch: A good combining ingredient, its taste is undetectable.

Amaranth flour: High in protein and fiber, good source of calcium, with a nutty flavour.

Quinoa flour: Very nutritious, high in protein, calcium and iron.

Xanthan gum: Used as a thickening agent, binder, and to retain moisture. Adds volume to the bread.

Gelatin: Not necessary, but adds protein and gives elasticity to bread.

Tapioca flour: Grain-free, starchy, and imparts a slightly sweet flavour.

Cider vinegar: Improves the texture of the bread as well as shelf life.

Ingredients	About 2 pounds dough	Medium – 1 ½ pounds
Water, 100°F (40°C)	1 ½ cups (375 ml)	1 ⅛ cups (275 ml)
Vegetable oil or melted unsalted butter	1 tablespoon (15 ml)	2 ¼ teaspoons (11 ml)
Salt	2 teaspoons (10 ml)	1 ½ teaspoons (7 ml)
Sugar	2 teaspoons (10 ml)	1 ½ teaspoons (7 ml)
Bread flour	4 cups (1 L)	3 cups (750 ml)
Vital wheat gluten	2 teaspoons (10 ml)	1 ½ teaspoons (7 ml)
Rapid rise yeast	4 teaspoons (20 ml)	3 teaspoons (15 ml)

Place all ingredients, in order listed, in bread pan fitted with kneading paddle. Place the bread pan in the CUISINART CBK-200C Convection Bread Maker. Press Menu and select Last Minute Loaf. Press Start to mix, knead, rise and bake. Remove from bread pan when done and allow to cool for 1 hour or allow to remain in bread maker for 60-Minute Keep Warm Cycle before serving.

Tips and Hints for Last-Minute Loaves:

These breads are best consumed within 2 hours after preparing. Allow the bread to cool before cutting to allow the structure to develop properly, or leave it in the Bread Maker for the 60-Minute Keep Warm cycle. Bring all solid ingredients to room temperature and liquids to 100°F (40°C). It is necessary to use rapid rise yeast; do not substitute. The texture and rise are greatly improved by adding vital wheat gluten.

Cranberry Sauce (Makes 2 cups / 500 ml)

Amount	Ingredient
3	cups (750 ml) fresh or frozen cranberries, rinsed
1	cup (250 ml) granulated sugar
½	cup (125 ml) cranberry juice
1 ½	teaspoons (7 ml) pure vanilla extract
1	teaspoon (5 ml) grated orange zest

Place the cranberries, sugar, juice, vanilla, and zest in a medium bowl. Stir to combine. Transfer to the bread pan fitted with the kneading paddle. Place the bread pan in the Cuisinart™ Convection Bread Maker. Press Menu and select Jam. Press Start. Scrape the sides of the pan when tone beeps sound at 5 and 10 minutes into the cycle. Transfer cranberry sauce to clean jars. Let cool, then cover and refrigerate. Keeps refrigerated 4 to 6 weeks.

“Berried” Applesauce (Makes about 3 cups / 750 ml)

Amount	Ingredient
2	pounds (1 kg) apples, peeled, cored, quartered and thinly sliced [⅛-inch (0.3 cm)]
1	cup (5 ounces) quartered strawberries
⅔	cup (150 ml) blueberries
½	cup (125 ml) apple cider or unsweetened apple juice
½	cup (125 ml) granulated sugar or Splenda®
2	tablespoons (30 ml) fresh lemon juice

Place the apples, strawberries, blueberries, cider, Splenda®, and lemon juice in a medium bowl. Stir to combine. Transfer to the bread pan fitted with the kneading paddle. Place the bread pan in the Cuisinart™ Convection Bread Maker. Press Menu and select Jam. Press Start. Scrape the sides of the pan when tone beeps at 5 and 10 minutes into the cycle. Serve warm or transfer to a resealable container. Let cool, then cover and refrigerate. Keeps refrigerated about 1 week.