Advertisement
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
When using electrical appliances, basic safety precautions should always be followed including the following:
SAVE THESE INSTRUCTIONS FOR HOUSEHOLD USE ONLY
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 countertop 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). 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.
Nothing says "home" like warm, just-baked bread. With your new automatic bread maker, all you have to do is add ingredients and select the time you'd like Cuisinart to start the process. We mix it, knead it, let it rise, and bake it. We've included lots of bread recipes, as well as recipes for pastries and jams. You'll discover you've bought yourself much more than a beadmaker!
LCd display – Displays your loaf size and crust color selection along with the current function. Also used to view menu selection and delay start timer.
Loaf Size Button – Selects a 1lb, 1½ lb or 2lb loaf.
Crust Color Button – Selects a light, medium or dark crust.
Menu Button – Selects program; refer to the program list for options.
Program List – Lists the first 11 pre- programmed menu selections; use the menu button to select from this list.
Rapid Bake Button – Selects the 12th pre-program, Rapid Bake.
Delay Start Timer Buttons – Set the delay start timer.
Start/Stop Button – Starts and stops the bread making process.
Before first Use
Before using your Cuisinart® Automatic Bread Maker for the first time, remove all protective paper and wrapping. 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 packaging materials for use at a later date.
Wipe housing and inside of lid with a damp cloth and rinse bread pan, kneading paddle, measuring spoon and cup.
Setting Up
Programming
Begin the process
During Bread Making
The process
Once you start a selected program, the unit will automatically take care of each step of the bread making process until the loaf finishes baking. An indicator on the LCD will display the current function: Delay Start, Preheat, Knead, Rest, Rise, Bake, Keep Warm or End.
Preheat: Some programs require the bread maker to pre-heat. During this time, the unit is heating up.
Note: this function is not required for all programs.
Knead: Three kneads are standard for most settings. The first knead will actually mix the ingredients; one or two other short knead cycles will punch the dough down before the rest and rise cycles.
Rest: These are periods of resting in which the unit will not be active except for the countdown display.
Rise: These are periods of rising in which the unit will not be active except for the countdown display.
Bake: The Cuisinart® Automatic Bread Maker will regulate the baking time and temperature according to the individual recipe.
Keep warm: Allows you to leave the finished bread in the machine to serve warm. It also helps to keep the crust from becoming soggy if not removed from the machine immediately after baking. Some crusts will darken slightly in Keep Warm.
Options
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 automatically resume the process after 15 minutes.
Also Note: This unit 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 bread making cycle and resume once power is restored. The power backup feature can maintain memory for a power failure up to 15 minutes.
AFTER BREADMAKING
There will be a series of 15 beeps to signal the end of the baking cycle; the bread display window will read 00:00 and the unit will be in the Warm cycle. Your bread will be kept warm for 60 minutes to prevent it from becoming soggy. For optimal results, we recommend removing the loaf as soon as the baking cycle is complete and letting it cool on a baking rack.
To remove bread from the pan,
Note: If you have not removed the kneading paddle before baking, be sure to remove the kneading paddle from the finished loaf. Use caution; the kneading paddle will be extremely hot.
Basic/white – The white bread cycle uses primarily white flour.
French/Italian – French/Italian breads require special timing and temperatures to achieve that wonderful crispy, nicely browned crust. whole wheat bread – Whole wheat bread is a yeast bread that is made with a significant portion of whole wheat flour (50% or more), rather than with all white bread flour. Breads made from whole wheat flour are more nutritious because the flour is milled from the entire wheat berry (including the bran and the germ). Using whole wheat flour produces a bread that is brown to dark brown in color (when all whole wheat flour is used), and the breads are more flavorful and healthful than breads made with refined white flours (even though "lost" nutrients are added back into white flours).
Sweet bread – The sweet bread program is specifically designed to bake breads with high amounts of sugar, fats and proteins. These added ingredients tend to increase browning of the finished loaves.
Gluten free – One in approximately 100 people has an allergy or sensitivity to gluten. Since gluten is found in most flours used in traditional bread baking, the ingredients to create gluten free breads are unique. While they are "yeast breads," the doughs are generally wet and have a batter-like consistency. It is also important not to over-mix or over-knead gluten free doughs. There is only one rise, and due to the high moisture content, baking time is increased. Mix-ins must be added at the very beginning of the cycle with other basic ingredients.
Packaged mix – This program is intended for prepackaged yeast bread mixes intended for the bread machine. 1½-and 2-pound dough mixes work best.
Cake/Quick bread – (Referred to as batter breads in some cookbooks.) Cake-like in texture, they are usually baked in a shaped pan such as a muffin tin or loaf pan. 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 with other basic ingredients.
If a quick bread is a little moist on top when baking is complete (moisture will depend on ingredients of the quick bread), leave it in the bread maker for an extra 10 to 15 minutes with no heat, and it will continue baking – this is called "after cooking."
Dough –There are two ways to prepare dough in the bread maker if you wish to bake it in a conventional oven.
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 1 or 2 more times out of the bread maker.
Alternatively, you can choose a specific bread type from the menu options, and remove the dough when the signal before last rise sounds. This will take you through two rise cycles.
This method is suitable for any alternate loaf shape, round loaf, dinner rolls, braided challah bread, and so on. Last rise will take place outside the bread maker.
Pasta doughs –The pasta dough program mixes and kneads pasta dough perfectly. It is intended for the dough to be removed and rested. Once rested the dough can either be rolled by hand or placed through a pasta roller.
Jams – The bread maker is a great cooking environment for homemade jams and chutneys. The paddle automatically keeps the ingredients stirring through the process. The heating element is placed in a way that the contents of the pot will not get burned. We provide recipes starting to get you started. They make a wonderful complement to freshly baked bread!
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 color (this will only require a few extra minutes, so keep your eye on the loaf). Bake Only can also be used to bake store-purchased doughs.
Rapid Bake – The time saving is achieved with the use of rapid rise yeast. The rapid cycle must be used with a recipe using rapid rise yeast, or the bread will not rise and bake properly. Almost any recipe can be modified by replacing standard yeast with an equal or larger amount of rapid rise yeast. There is no need to set your loaf size or crust setting. Simply press the Rapid Bake button. Settings for this program are set for a 1½lb loaf, with a medium crust color. This cannot be changed.
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.
With dry ingredients, fill a dry measuring cup with a spoon and then level off the measurement with the back of a knife or a spatula to make sure the measurement is exact. Never use the cup to scoop the ingredients directly from container (for example, flour). By scooping, you could add up to one tablespoon of extra ingredients. Do not pack down.
MEASUREMENT/CONVERSION CHART
1½ teaspoons = ½ tablespoon | 8 tablespoons = ½ cup |
3 teaspoons = 1 tablespoon | 12 tablespoons = ¾ cup |
½ tablespoon = 1½ teaspoons | 16 tablespoons = 1 cup |
2 tablespoons = 1 ⁄ 8 cup | 3 ⁄ 8 cup = ¼ cup + 2 tablespoons |
4 tablespoons = ¼ cup | 5 ⁄ 8 cup = ½ cup + 2 tablespoons |
5 tablespoons + 1 teaspoon = 1 ⁄ 3 cup | 7 ⁄ 8 cup = ¾ cup + 2 tablespoons |
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:
Also, make sure ALL ingredients are at room temperature, unless otherwise noted (that is, between 75˚–90˚F). Temperatures 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.
Last, it's a good idea to start with fresh ingredients. Fresh flour and fresh yeast are critical.
Usage
Bread machine baking is affected by the temperature and humidity of the day – this is often the cause of varied dough consistency and results. On a humid day, the best method of measuring is to weigh the flour. A cup of white bread flour weighs 5 ounces/140grams. A cup of whole wheat flour weighs 4 ounces/120 grams.
If you do not have a scale (electronic works best for measuring flour), let your eye and hands guide you in adding more flour or liquid as necessary. Dough should be smooth and not cling to fingers when touched. Additional amounts of flour or liquid should be added 1 teaspoon at a time. This should be judged during the first knead only.
Remember, the key to successful bread making is to use exact measurements. When measuring ingredients use liquid measuring utensils for liquids and dry measures for dry ingredients. Stir all flours first, spoon into dry measure and level off using the flat side of a knife or spatula – do not pack down.
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.
If using perishable fresh ingredients such as dairy products, eggs, chopped fruits or vegetables, do not use the Delay Start Timer feature. Dried ingredients such as dried egg powders, dried buttermilk, or dry milk may be substituted for some dairy products and eggs. Add the water to the machine first, then add the dried substitution after the flour to keep them separate. If you substitute these dried ingredients and have no other fresh, perishable ingredients in your bread recipe, you may then use the Delay Start Timer feature.
Use top quality ingredients to make your bread-machine breads.
Measure all ingredients accurately and have them ready before adding to bread pan. This is known as mise en place and helps to ensure that you measure each ingredient correctly, and do not find that you get down to the last (or nearly last) ingredient and find that it is not available in the pantry.
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.
Temperature of ingredients is important in bread machine baking. Ideal temperature is room temperature, between 75°–90°F. Use an instant-read 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. Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes.
When adapting a recipe, do not omit the little amounts of 1⁄2 teaspoon or less – they are essential to the chemical composition of the bread.
Vital wheat gluten can be added to recipes to improve loaf height, texture and structure – particularly with whole grain flours, or breads using whole wheat, oat flour or rye flours.
Nuts and seeds, raisins and dried fruits, shredded cheeses, chocolate morsels, and any other additions to the dough should be added when the Mix-in signal sounds for the appropriate programs.
For a more uniform loaf of bread, remove the dough when you hear the remove-paddle signal, then remove the kneading paddle and reshape the dough into a neat loaf. This will ensure a more uniformly shaped loaf of bread, particularly with the smaller 1- and 11⁄2-pound loaves.
Use the Whole Wheat program when baking breads containing not only whole wheat flour, but other heavy flours that will require a longer knead and rise – for example, pumpernickel bread.
All breads slice best when allowed to cool for a minimum of 30 minutes (preferably longer) before slicing. If you wish to serve bread warm, wrap in foil and heat in oven.
For quick breads/batter breads, spray the bottom and halfway up the sides of the bread pan with cooking spray before adding ingredients, to assist in release. Loosen the loaf with a plastic spatula before turning out.
Amounts/Sizes/Ingredients
For white breads and any recipe calling for a white flour (unless it is a quick/ batter bread requiring cake flour), the best flour to use is bread flour, which has a higher protein content.
A general formula for a 11⁄2-pound bread machine loaf is: 3 cups bread flour, 11⁄8 to 11⁄4 cups liquid, 1 teaspoon salt, 1 teaspoon sugar, 13⁄4 to 2 teaspoons yeast. Use this as your basic formula and make adjustments from there.
In general, a 2-cup flour recipe will produce a loaf that is about 1 pound, a 3-cup flour recipe will produce a loaf that is about 11⁄2 pounds, and a 4-cup flour recipe will produce a loaf that is about 2 pounds. Some recipes will have slightly larger or smaller amounts of flour for each size, and with Mix-ins, they may weigh more than 1 pound, 11⁄2 pounds or 2 pounds.
You should not use more than 5 cups flour total in the bread machine.
If you are adapting a recipe, and your mathematical measurements become something odd such as half of an egg, use a small egg as a replacement for half. A large egg is generally equal to about 1⁄4 cup.
Always turn the bread maker off, remove the plug from the electrical outlet and allow the unit to cool before cleaning. Never immerse the unit in water or other liquid. To clean the housing and control panel, simply wipe with a clean damp cloth and dry before storing.
Never use rough, abrasive materials or cleansers to clean any part of the unit.
Lid – If you would like to remove the lid for cleaning, open the lid completely and pull upward. Never put the lid in the dishwasher.
Baking pan, Kneading paddle, Measuring Spoon and Measuring Cup – Wash with warm soapy water and rinse thoroughly, or clean in the upper rack of the dishwasher. Dry all parts after use. If you have trouble removing the kneading paddle from the bread pan, soak in warm water for 10 to 15 minutes – this will loosen the blade. Note: Do not use metal utensils with the baking pan as they will damage the nonstick surface.
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.
Kneading paddle embedded in the loaf
Small amount of smoke/burning smell from machine
Here you can download full pdf version of manual, it may contain additional safety instructions, warranty information, FCC rules, etc.
Advertisement
Thank you! Your question has been received!
Need Assistance?
Do you have a question about the CBK-100 that isn't answered in the manual? Leave your question here.