Cuisinart CBK-200C Convection Bread Maker User Manual

Cuisinart CBK-200C Convection Bread Maker

PARTS AND FEATURES

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: 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. The heating element (not shown)
10. Power cord (not shown)
11. Measuring Spoon
12. Measuring Cup

OPERATING INSTRUCTIONS

1. Remove the bread pan and attach the 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 (page 13) for instructions.

POWER FAILURE BACKUP

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 for up to 15 minutes

THE CUISINARTTM CONVECTION BREAD MAKER

MEASUREMENT/CONVERSION CHART

GLUTEN-FREE INGREDIENTS

To make gluten-free bread, a variety of flour and ingredients is necessary to develop a product that resembles wheat bread in taste and texture for slicing, toasting, and making sandwiches. All of the following ingredients can be found at your local health food store or in a natural foods grocery store. They are also easily found and ordered online.  There are also several commercial brands of gluten-free bread mixes which can be used successfully.

• Brown rice flour – milled from the whole rice kernel, brown rice flour is high in fiber, vitamins, and minerals. It is very versatile.
• White rice flour – milled from polished white rice, white rice flour is also considered a very versatile flour in gluten-free baking because it has a rather mild, undetectable flavor. It also blends well with other flours.
• Garbanzo bean flour – milled from garbanzo beans and high in protein, garbanzo bean flour imparts a rich and sweet flavor to baked goods when combined with other flour.
• Garfava flour – milled from both garbanzo and fava beans and high in protein, garfava flour adds the needed protein to gluten-free bread. However, it does have a strong, distinct flavor, so must be combined with other flours in recipes.
• Soy flour – milled from roasted soybeans and high in quality protein, soy flour has a characteristic nutty flavor. It is recommended to combine soy flour with other flour when baking.
• Buckwheat flour – Buckwheat is not wheat at all. Buckwheat flour does have a high protein content and a nutty, assertive flavor. It should be combined with other flour for baking.
• Rye flour – Rye flour has a lower gluten (protein) content than its white and wheat counterparts. This means one must use white or wheat flour.

RECIPES

Dough/Pizza Dough Cycle

French Bread Baguettes 70 / Bread-Machine Brioche 71 / Cheddar Breadsticks 72 / Sweet Potato Cloverleaf Rolls 73 / Molasses Whole Wheat Rolls with Currants and Pecans 74 / Pizza Dough 75 / Herb Focaccia 76 / Soft Pretzels 77 /Whole Wheat Kalamata Bread 78 / Garlic, Herb, and Cheese Knots 79 / Onion Rye Rolls 80 / Peanut Butter and Chocolate Rolls 81 / Cinnamon Swirl Rolls 82 /Cream Cheese Frosting 83 / Basic Sweet Dough 84 / Apricot Cheese Danish Braid 85

Artisan Dough Cycle

Rustic Baguette 86 / Artisan Focaccia/Pizza 87 / Buttermilk Whole Wheat Walnut Boule 88 / Cranberry Pistachio Boule 90 / Hazelnut and Apricot Artisan Loaf 91 / Seminola Loaf 92

Sweet Breads Cycle

Challah Loaf 93 / Panettone Loaf 94 / Rich Raisin Loaf 95 / Stollen Loaf 96 / Sally Lunn Bread 98 / “Apple Pie” Bread 99 / “Chocolate Chip Cookie” Bread 100

Jams, Sauces, Chutneys

Cranberry Sauce 101 / “Berried” Applesauce 101 / Tomato Chutney 102 / Tart Pink Grapefruit Marmalade 102 / Peach, Mango, Papaya and Apricot Jam 103 / Strawberry Rhubarb Jam 103 / Pear and Ginger Preserves 104 / Blueberry Lime Jam 104 / Plum Cassis Jam 105 / Cherry Bounce Jam 105

Last-Minute Loaves

Tips and Hints 106 / Last-Minute White Loaf 107 / Last-Minute “Pesto” Loaf 108 / Salsa and Cheese Last-Minute  Loaf 109 / Last-Minute Corn Loaf 110 / Last-Minute Cinnamon Raisin Yogurt Bread 111

Oatmeal Bread

White Bread Cycle / Delay Start Timer – No

Cinnamon Swirl Bread

White Bread Cycle / Delay Start Timer – No

Granola Bread

White Bread Cycle / Delay Start Timer – No

Rosemary Bread

White Bread Cycle / Delay Start Timer – Yes

Pesto Bread

White Bread Cycle / Delay Start Timer – Yes

Wheat Bran Bread

Whole Wheat Cycle / Delay Start Timer – Yes

Pumpernickel Raisin Bread

Whole Wheat Cycle

Delay Start Timer – Yes, but must be present to add raisins /caraway seeds

Gruyère and Walnut Wheat Bread

Wheat Cycle/ Delay Start Timer – Yes, but must be present to add nuts and cheese

Herbed Dill French Bread

French / Italian Bread Cycle Delay Start Timer – Yes

Parmesan Peppercorn French Bread

French/ Italian Bread Cycle Delay Start Timer – Not recommended

Date Nut Bread

Quick Bread /Cake Cycle Delay Start Timer – No

Lemon Poppy Seed Bread

Quick Bread /Cake Cycle Delay Start Timer – No

Gluten-Free Molasses Walnut Bread

Gluten-Free Cycle / Delay Start Timer – No

Sweet Potato Cloverleaf Rolls

Dough/Pizza Dough Cycle Delay Start Timer – No

Molasses Whole Wheat Rolls with Currants and Pecans

Dough / Pizza Dough Cycle Delay Start Timer – No

Pizza Dough

Dough/Pizza Dough Cycle Delay Start Timer – Yes

Tart Pink Grapefruit Marmalade

Makes 3 cups (750 ml)

• 21⁄2 pounds (1.13 kg) small to medium pink grapefruit (about 4)
• 11⁄3 cups (325 ml) granulated sugar *
• 1⁄4 cup (50 ml) orgeat syrup**
• 1 box [1.75 ounces (50 g)] powdered pectin

Peel grapefruit using a sharp knife. Slice the bitter white pith from the peel, leaving just a thin layer on the peel. Discard bitter white pith. Cut the peel into thin [1⁄8-inch (0.25 cm) thick] slices and place in a medium bowl. Cut the grapefruit into sections, removing the membrane and seeds. Add the sections and any accumulated juices to the bowl. Stir in sugar. Cover and refrigerate for 24 hours – this is to tenderize the grapefruit peel. Stir the orgeat and pectin into the macerated grapefruit peel and sections.

Transfer to the bread pan fitted with the kneading paddle. Place the bread pan in the CuisinartTM Convection Bread Maker. Press Menu and select Jam. Press Start. Scrape the sides of the pan when the  tone beeps at 5 and 10
minutes into the cycle. Transfer the marmalade to clean jars. Let cool, then cover and refrigerate.
Keeps refrigerated for 4 to 6 weeks.

This makes a tart, English-style marmalade. For a sweeter marmalade, increase the sugar to 2 cups (500 ml) and the orgeat to 1⁄3 cup (75 ml).  Orgeat syrup is an almond-flavoured syrup most often used in cocktails such as the MaiTai or Scorpion. It can be found in most well-stocked grocery stores with drink mixers.

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Cuisinart CBK-200C Convection Bread Maker-FAQs