Cuisinart CBK-110P1 Bread Maker Machine User Manual

Cuisinart CBK-110P1 Bread Maker Machine

IMPORTANT SAFEGUARDS

When using electrical appliances, especially when children are present, basic safety precautions should always be taken, 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 the plastic base. 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 on or taking off parts.
3. When a unit is not in use and before cleaning, unplug the bread maker from the wall outlet. Let the bread maker cool down completely before assembling or disassembling it.
4. To protect against the risk of electric 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 a cord where people may walk or trip on it. Unplug this bread maker from the wall outlet when not in use, before you leave for a
   trip, or go out for a long period of time.
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 the appliance to the nearest
   authorized service facility for examination, repair, or electric 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 it 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 or may damage the unit and void the warranty.
11. Do not use it 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 the power cord away from the hot surface of this bread maker. Do not put any flammable objects on the hot surface of this bread maker.
14. Place this bread maker a minimum of 2 inches away from any wall or 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. Before unplugging, press and hold the START/STOP button for 1 to 3 seconds to cancel any programs, then 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 may be used with care. The marked electrical rating of the extension cord should be at least as great as the electrical rating of the appliance. 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 a grounding-type 3-wire cord.
19. 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.

PARTS AND FEATURES

1. Lid
   With viewing window
2. Control panel with LCD display
   See details on the next page
3. Baking chamber
   a. Removable bread pan with handle Vertical loaf, nonstick coating
   b. Kneading paddle Removable, nonstick paddle
   c. Heating element (not shown)
4. Power cord (not shown)
5. Pan hook
   A helpful tool for lifting bread pan handle

CONTROL PANEL

• A. LCD Display – Displays program, crust color, and loaf size selections. Also, view cycle and delay
  start timing.
• B. PROG Button – Select the program; refer to the program list above the display panel for options.
• C. COLOR Button – Select a light, medium, or dark crust.
• D.
  • Select a 1-lb., 1½-lb. or 2-lb. loaf.
  • Enables internal chamber light.
• E. START/STOP Button – Starts and stops the bread-making process. Also controls the Pause function.
• F. –/+ Buttons – Adjust the time for the bake program and delay the start timer.

NOTE: Some program selections are limited to certain crust colors and loaf sizes. The LCD will display accordingly. Please see Programs and Timing on page 9 for all available combinations.

OPERATING INSTRUCTIONS

1. Remove the bread pan from the baking chamber by grasping the handle, turning the pan counterclockwise, and lifting up. It may be helpful to first lift the handle of the bread pan by using the pan hook (see Figure 1a). To properly attach the kneading paddle, insert it onto the shaft with a wide base facing down (see Figure 1b).
2. Properly measure all ingredients and put them 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 should not touch wet ingredients. Please refer to the Measuring and Loading Ingredients sections (page 11) for instructions.
3. Insert the bread pan back into the baking chamber, turning clockwise to lock in place.
4. Close the lid and connect the power cord to a standard electrical outlet.
5. Select your program by pressing the PROG button. For more information on each program, see pages 9–10.
6. Select your crust color (light, medium, or dark) by pressing the COLOR button. If no crust color is selected, the unit will automatically default to dark crust.
7. Select your loaf size (1-lb., 1½-lb. or 2-lb.) by pressing the SIZE/button. If no loaf size is selected, the unit will automatically default to a 1½-lb. loaf size.
8. If you would like the bread-making process to start immediately, press the START/STOP button now, the indicator will light to show that the bread maker is on.
9. To cancel the process at any time, press and hold the START/STOP button for 3 seconds.

Delay Start Timer

The Cuisinart® Compact Automatic Bread Maker can be programmed up to 13 hours in advance. For example, you can program your bread maker at 8 p.m. to finish baking at 9 a.m. Be sure to set your timer based on when you would like your bread to be complete.

NOTE: Do not use perishable ingredients such as milk, eggs, cheese, and yogurt with the Delay Start function. To set the Delay Start Timer:

1. Add ingredients.
2. Select the program, crust color, and loaf size.
3. Set the number of hours ahead that you want the loaf to finish. By pressing the + or – buttons you can set the time for completion up to 13 hours later. Press to increase or decrease by 10-minute increments or hold the button down to scroll faster.
4. Press the START/STOP button to begin the delay start countdown.

During Bread Making

The Process
Once you start a program, the unit will automatically take care of each step of the process until the loaf is done. An indicator on the LCD will show the current function: Knead, Rise, Bake, or Keep Warm.

Knead – Most bread types use 2 Knead cycles. The first Knead cycle quickly mixes the main ingredients. The second Knead cycle is longer and continues the mixing process. The dough is “punched down” before the longer cycle begins, prior to removing the kneading paddle.

Rise – Rise cycles help to ensure the perfect consistency of all yeast breads. During the Rise cycles, your bread maker will appear to be inactive. The display will show it is actually in Rise mode.

Bake – This bread maker will consistently regulate both baking time and temperature according to the recipe you select.

Keep Warm – This allows you to leave the finished bread in the machine to serve warm for up to 60 minutes. It also helps to keep the crust from becoming soggy if the bread is not removed from the machine immediately after baking. Some crusts will darken slightly in Keep Warm.

Options:

1. Light: Press and holdfor 3 seconds to turn on the internal chamber light at any time. The light will automatically turn off after 30 seconds, or press and hold again to turn off.
2. Pause: You can pause the process for up to 10 minutes at any time by pressing the START/STOP button while the unit is on. The time and power light will flash while the program is paused. Press START/STOP to resume the program.
3. Add-ins: An audible signal of 4 sets of 5 long beeps each will sound to remind you to add any additional ingredients your recipe requires. To do so, open the lid and add additional ingredients. Be sure to close the lid, once finished. This typically occurs during the second knead. The display will show “add-in” for a few minutes during the Knead cycle in case you miss the initial beeps.
4. Removing kneading paddle: After mixing/kneading is complete, there will be an audible signal of 10 short beeps before the last Rise cycle, indicating the point at which the mixing/kneading is complete (the display will show “paddle” for one minute in case you miss the initial beeps). At this point in the bread-making process, you have the option of removing the kneading paddle, and/or re-shaping the dough, though neither is necessary. To do so:
   1. Press START/STOP to pause the program.
   2.  Open the lid and remove the bread pan by the handle.
   3.  Take the dough from the pan and remove the kneading paddle.
   4. Form the dough into a neat ball and place in the center of the bread pan.
   5. Replace the bread pan into the machine and turn clockwise to lock the bread pan into the unit. Close the lid.
   6. Press START/STOP to resume the program.
      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 bread-making process after 10 minutes.

After Bread Making
There will be 10 beeps to signal the end of the Baking cycle; the LCD display window will read 00:00. Your bread will be kept warm for 60 minutes in the keep warm cycle. There will be one long beep at the end of the Keep Warm cycle and then unit will shut off. For optimal results, we recommend removing the loaf as soon as the Baking cycle is complete and letting it cool on a wire rack.

To remove bread from the pan:

• Open the lid and use pan hook to lift the bread pan handle. Using oven mitts, remove the bread pan by turning counterclockwise.
• Still using the oven mitts, hold the bottom of the bread pan, move the handle aside, and shake until the bread is released.
• c. For best results, allow the loaf to cool on a wire rack for 20 to 30 minutes prior to slicing.
  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.

POWER FAILURE BACKUP

This unit is equipped with a power failure backup system. In case of any disruption of the 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 for up to 15 minutes.

TYPES OF BREADS AND PROGRAMS

1. White – The White program uses primarily all-purpose or bread flour.
2. French – French breads require special timing and temperatures to achieve that wonderful, crispy crust. Because they traditionally lack sugars or large amounts of fat, they tend to be lighter in color.
3. Whole Wheat – Whole-wheat bread is a yeast bread that is made with a significant portion of whole-wheat flour (50% or more), rather than with 100% all-purpose or 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 wholewheat flour produces bread that is brown to dark brown in color, and the bread is more flavorful and healthful than breads made with refined white flour (even though “lost” nutrients are added back into white flour). Many times they are denser than 100% white breads.
4. Ultra-Fast – The Ultra-Fast program 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. NOTE: This program cannot be used with the gluten-free recipes.
5. Sweet – The Sweet Bread program is specifically designed to bake breads with high amounts of sugar, fats, and proteins. These added ingredients tend to increase the height and browning of the finished loaves.
6. Gluten-Free – Since gluten is found in most flour used in traditional bread baking, the ingredients to create gluten-free bread are unique. While they are “yeast breads,” the doughs are generally wet and often have a batter-like consistency. It is also important not to over-mix or over-knead gluten-free doughs. NOTE: For a list of Gluten-Free ingredients, refer to pages 15–16.
7. Artisan Dough – This program allows the preparation of artisan doughs. There are several long, slow, cool rises that will enhance the development of texture, taste and crust in the final shaped and baked bread. This is a dough ONLY program. The dough can be baked using the Bake program, or shaped and baked in a conventional oven.
8. 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 program. It mixes ingredients, kneads, and takes the dough through the two rises. It is appropriate for almost any dough recipe (except gluten-free) and ideal for pizza dough. It is intended that the dough will be removed 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 program from the menu options, and remove the dough when the Remove Paddle signal tones. This will take you through two rise cycles. This method is suitable for any alternative loaf shape, dinner rolls, braided challah bread, and so on. The last rise will take place outside the
   bread maker.
9. Jam – The bread maker is a great cooking environment for homemade jams and compotes. The paddle automatically keeps the ingredients stirring through the process. The heating element is placed in a way that the contents will not get burned. The program starts in a heating phase so it will appear to be inactive. It will start mixing about 10 minutes into the program. We provide recipes to get you started. They make a wonderful complement to freshly baked bread!
10. Packaged Mix – This program is meant for prepackaged yeast bread mixes intended for the bread machines. Mixes for 1½ and 2 lbs. work best.
11. Cake – Cake-like in texture, and often referred to as “quick breads,” recipes for this program are usually baked in a shaped pan such as a loaf pan or muffin tin. They are batter-type bread rather than yeast dough, and get their leavening from baking powder, baking soda, and eggs. Add-ins must be added at the very beginning of the cycle with other basic ingredients. If the finished bread is a little moist on top when baking is complete (moisture will depend on the ingredients of the cake), leave it in the bread maker on Keep Warm for 10 to 15 minutes, and it will continue baking – this is called “after cooking.”
12. Bake – This program activates the bread maker for the Bake function only. You can use this setting if you want the finished loaf to have a darker crust color (this will only require a few extra minutes, so keep your eye on the loaf). Only the Bake function should be used to bake store-purchased doughs.

PROGRAMS AND TIMING

For each program, there are two times listed under ADD-INS and under REMOVE PADDLE. You will see the displayed time in the countdown timer window. The Elapsed Time under ADD-INS and REMOVE PADDLE is the number of minutes that have passed since you pressed start. Elapsed Times are listed to let you know when you should return.

NOTE: Removing the kneading paddle is an optional step. See page 6 for more details.

MEASURING INGREDIENTS

Important Note: The MOST important rule of making bread is to use exact measurements. This is the key to successful bread baking. When measuring 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. Most recipes require liquids to be at room temperature. When measuring 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 the container (for example, flour). By scooping, you could add up to one tablespoon of extra ingredients. Do not pack down, unless otherwise noted.

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, in most cases:

• FIRST, liquid ingredients
• SECOND, dry ingredients
• LAST, yeast – Yeast must be separate from wet ingredients and salt.

Create a small crater in dry ingredients using your finger or a spoon, and place yeast within the crater. Make sure the yeast is fresh. Also, make sure ALL ingredients are at room temperature unless otherwise
noted (that is, between 75˚F– 90˚F). Temperatures too cool or too warm can affect the way the bread rises and bakes. NOTE: Water should not be hot, or it will affect rising. Last, it is a good idea to start with fresh ingredients. Fresh flour and fresh yeast is critical. See the Troubleshooting section (page 17) to learn more.

MEASUREMENT/CONVERSION CHART

INGREDIENT CONVERSION CHART

GLUTEN-FREE INGREDIENTS

If you thought regular baking was a science, gluten-free baking has its own rules! To make gluten-free bread, a variety of flours and ingredients is necessary to develop a stable and desirable bread that can be used for slicing, toasting, and making sandwiches. We developed recipes that have a good balance of protein, fat and starch to create a delicious end result. All of the following ingredients can be found either in the baking or gluten-free section of your local grocery store or in your local natural food market. They can also be easily found and ordered online. There are several commercial brands of gluten-free, all-purpose flour blends that can be used successfully.

• Almond Flour – Almond flour adds a lot of protein to your bread, but is better left for savory and sweet cakes rather than yeast breads. You can use either almond flour or almond meal, as long as it is finely ground.
• Baking Powder – Baking powder is a combination of baking soda and acid, so this leavener can be used in baked goods where there is no existing acid. Be sure to read the label because some baking powders use starches to keep the compound dry, which may affect those with gluten allergies.
• Baking Soda – Baking soda is a chemical leavener that requires an acidic ingredient to activate. Examples include brown sugar, buttermilk, yogurt, etc. Not only does baking soda provide lift to your baked product, but it also improves browning.
• Buckwheat Flour – Buckwheat is not actually wheat at all. Buckwheat flour has a high protein content and a pleasant nutty flavor. It does need to be combined with other flours to produce a baked item with good structure.
• Cornstarch – Cornstarch is a way to add structure and stability to a gluten-free  read that is otherwise provided by gluten. Be sure not to go overboard, or your finished bread will have a very starchy and unpleasant flavor.
• Flax Seeds (ground) – When ground, flax seeds are even more nutritious and act as a binder to produce a stable structure in baked goods.
• Garbanzo Bean Flour – Milled from garbanzo beans (chickpeas) and high in protein, garbanzo bean flour imparts a rich and sweet flavor in baked goods. Some find it to be overpowering, so it is better to use this flour with more savory breads.
• Guar Gum – Similar to xantham gum and interchangeable, is another thickening agent that helps with the structure of the bread. It should be used sparingly because it does impart a starchier flavor to baked goods than other gums or thickeners do.
• Gluten-Free, All-Purpose Flour Blend – There are a number of these blends on the market now and they all work well. We have found in our testing that the ones with the higher percentage of rice flours tend to be the most neutral in flavor.
• Nonfat Milk Powder – Nonfat milk powder adds structure to breads by acting as an emulsifier by linking gluten-free flours to fats. The milk proteins also increase browning.
• Powdered Psyllium Husk – Full of fiber, powdered psyllium husk (or psyllium husk powder) works similarly to a gum. We have found it to be the best way to add structure and bind ingredients together in
  gluten-free recipes.
• Oat Flour – Oat flour is very high in protein and is inexpensive to purchase prepared, or you can make your own (process rolled oats in a blender, food processor, or spice grinder until finely ground). This flour will add a slight nuttiness to baked breads.
• Potato Starch – Another starch option for gluten-free breads to contribute to the structure of the loaf. It is also a good tenderizer and is best used with doughs that are higher in moisture.
• Brown Rice Flour – Milled from the whole rice kernel (still contains the bran), brown rice flour is high in fiber and has a nuttier flavor than white rice flour.
• You want to use a flour that is as finely ground as possible – it should have a

TROUBLESHOOTING

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Cuisinart CBK-110P1 Bread Maker Machine-FAQs