Measuring Ingredients; Loading Ingredients Into The Bread Pan; Measurement/Conversion Chart - Cuisinart CBK-200 Instruction/Recipe Booklet

NO. Cycle Crust Size
15 Last Minute Loaf Medium 1.5LB
2.0LB
16 Bake Only

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.
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.
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 temperature
— SECOND, dry ingredients
— LAST, yeast – Yeast must be separate from wet ingredients. Create a
small crater in dry ingredients using your finger or a spoon, and place
yeast within the crater. Make sure yeast is fresh.
13
Pre-Heat Knead 1 Knead 2 Rise 1
0MIN 1MIN 10MIN 0MIN
0MIN 1MIN 10MIN 0MIN
0MIN 0MIN 0MIN 0MIN
Knead 3 Rise 2 Knead 4 Rise 3
0SEC 0MIN 0SEC 11MIN
0SEC 0MIN 0SEC 14MIN
0SEC 0MIN 0SEC 0MIN
*Audible tones will sound at specified time listed in chart above as a reminder to add Mix-ins or remove paddle.
Yeast/Baking Powder or Baking Soda
Dry Ingredients
Water or Liquids
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.
See troubleshooting section (pages 16–17) to learn more.

MEASUREMENT/CONVERSION CHART

1 ⁄ teaspoons
1
2
3 teaspoons
1 ⁄ tablespoon
2
2 tablespoons
4 tablespoons
5 tablespoons + 1 teaspoon =
Bake Total Keep Warm
37M 0:59 60
40M 1:05 60
10M 0:10 60
= ⁄ tablespoon 8 tablespoons =
1
2
= 1 tablespoon 12 tablespoons =
= 1 1 ⁄ teaspoons 16 tablespoons = 1 cup
2
= 1 ⁄ cup 3 ⁄ cup =
8 8
= 1 ⁄ cup 5 ⁄ cup =
4 8
⁄ cup ⁄ cup =
1 7
3 8
AUDIBLE TONES*
Mix-ins Remove Paddle
N/A 0:48
1:02 0:54
N/A NA
⁄ cup
1
2
⁄ cup
3
4
1 ⁄ cup + 2 tablespoons
4
1 ⁄ cup + 2 tablespoons
2
⁄ cup + 2 tablespoons
3
4