Cuisinart IB-5859A manual

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Bom manual de uso

As regras impõem ao revendedor a obrigação de fornecer ao comprador o manual com o produto Cuisinart IB-5859A. A falta de manual ou informações incorretas fornecidas ao consumidor são a base de uma queixa por não conformidade do produto com o contrato. De acordo com a lei, pode anexar o manual em uma outra forma de que em papel, o que é frequentemente utilizado, anexando uma forma gráfica ou manual electrónicoCuisinart IB-5859A vídeos instrutivos para os usuários. A condição é uma forma legível e compreensível.

O que é a instrução?

A palavra vem do latim "Instructio" ou instruir. Portanto, no manual Cuisinart IB-5859A você pode encontrar uma descrição das fases do processo. O objetivo do manual é instruir, facilitar o arranque, a utilização do equipamento ou a execução de determinadas tarefas. O manual é uma coleção de informações sobre o objeto / serviço, um guia.

Infelizmente, pequenos usuários tomam o tempo para ler o manual Cuisinart IB-5859A, e um bom manual não só permite conhecer uma série de funcionalidades adicionais do dispositivo, mas evita a formação da maioria das falhas.

Então, o que deve conter o manual perfeito?

Primeiro, o manual Cuisinart IB-5859A deve conte:
- dados técnicos do dispositivo Cuisinart IB-5859A
- nome do fabricante e ano de fabricação do dispositivo Cuisinart IB-5859A
- instruções de utilização, regulação e manutenção do dispositivo Cuisinart IB-5859A
- sinais de segurança e certificados que comprovam a conformidade com as normas pertinentes

Por que você não ler manuais?

Normalmente, isso é devido à falta de tempo e à certeza quanto à funcionalidade específica do dispositivo adquirido. Infelizmente, a mesma ligação e o arranque Cuisinart IB-5859A não são suficientes. O manual contém uma série de orientações sobre funcionalidades específicas, a segurança, os métodos de manutenção (mesmo sobre produtos que devem ser usados), possíveis defeitos Cuisinart IB-5859A e formas de resolver problemas comuns durante o uso. No final, no manual podemos encontrar as coordenadas do serviço Cuisinart na ausência da eficácia das soluções propostas. Atualmente, muito apreciados são manuais na forma de animações interessantes e vídeos de instrução que de uma forma melhor do que o o folheto falam ao usuário. Este tipo de manual é a chance que o usuário percorrer todo o vídeo instrutivo, sem ignorar especificações e descrições técnicas complicadas Cuisinart IB-5859A, como para a versão papel.

Por que ler manuais?

Primeiro de tudo, contem a resposta sobre a construção, as possibilidades do dispositivo Cuisinart IB-5859A, uso dos acessórios individuais e uma gama de informações para desfrutar plenamente todos os recursos e facilidades.

Após a compra bem sucedida de um equipamento / dispositivo, é bom ter um momento para se familiarizar com cada parte do manual Cuisinart IB-5859A. Atualmente, são cuidadosamente preparados e traduzidos para sejam não só compreensíveis para os usuários, mas para cumprir a sua função básica de informação

Índice do manual

  • Página 1

    x CONVECTION BREAD MAKER Instruction Booklet Reverse Side Re ci pe Book let From fabulous recipes to family favorites – warm fresh bread whenever you want it![...]

  • Página 2

    [...]

  • Página 3

    Get ready to enjoy warm, fresh, homemade bread whenever you want it! Y our new Cuisinart ™ Convection Bread Maker makes it easy – it will make luscious bread from raw ingredients to finished loaf, or prepare enough dough for artisan and specialty breads for baking in a traditional oven. It even lets you set the finish time for some breads up to[...]

  • Página 4

    Contents White/Rapid White Bread Cycle Basic White Bread-Machine Bread 1 / Oatmeal Bread 2 / Cinnamon Swirl Bread 3 / Granola Bread 4 / Rosemary Bread 5/ Pesto Bread 6/ Blue Cheese and Olive Bread 7/ Sun-Dried T omato and Mozzarella Bread 8 / Beer Bread 9 / Potato Bread 10 / Three-Cheese Bread 1 1 Whole Wheat/Rapid Whole Wheat Bread Cycle Basic Hon[...]

  • Página 5

    1 Basic White Bread-Machine Bread White Bread Cycle Delay Start T imer - Y es Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Wa ter , 80°– 90°F 1 1 ⁄ 2 cups 1 1 ⁄ 8 cups 3 ⁄ 4 cup Unsalted butter , 1 ⁄ 2 -i nch pieces 3 tablespoons 2 tablespoons + 1 teaspoon 1 1 ⁄ 2 tablespoons at room temperature Granula[...]

  • Página 6

    Oatmeal Bread White Bread Cycle Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Buttermilk, 80°– 90°F 1 1 ⁄ 2 cups 1 cup 3 ⁄ 4 cup Unsalted butter , 1 ⁄ 2 -i nch pieces 2 tablespoons 1 1 ⁄ 2 tablespoons 1 tablespoon at room temperature Salt 1 1 ⁄ 2 teaspoons 1 teaspoon 3 ⁄ 4 teasp[...]

  • Página 7

    3 Cinnamon Swirl Bread White Bread Cycle Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Granulated sugar 1 ⁄ 3 cup 1 ⁄ 4 cup 1 ⁄ 4 cup Cinnamon 3 ⁄ 4 tablespoon 1 ⁄ 2 tablespoon 1 ⁄ 2 tablespoon Raisins (optional) 1 1 ⁄ 4 cups 1 1 ⁄ 4 cups 1 1 ⁄ 4 cups Milk 1 1 ⁄ 4 cups 1 cup[...]

  • Página 8

    Granola Bread White Bread Cycle Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Milk, lowfat, 80°– 90°F 1 1 ⁄ 4 cups 1 cup 3 ⁄ 4 cup Unsalted butter , 1 ⁄ 2 - inch pieces at room temperature 2 1 ⁄ 2 tablespoons 2 tablespoons 1 1 ⁄ 2 tablespoons Honey 2 1 ⁄ 2 tablespoons 2 tablespo[...]

  • Página 9

    Rosemary Bread White Bread Cycle Delay Start T imer - Y es Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Wa ter , 80°– 90°F 1 1 ⁄ 2 cups 3 ⁄ 4 cup 1 cup Olive oil, extra virgin 4 tablespoons 3 tablespoons 2 tablespoons Salt, sea or kosher 1 1 ⁄ 2 teaspoons 1 teaspoon 3 ⁄ 4 teaspoon Bread flour 4 cups 3 cup[...]

  • Página 10

    Pesto Bread White Bread Cycle Delay Start T imer - Y es Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Wa ter , 80°– 90°F 1 1 ⁄ 2 cups 1 cup 3 ⁄ 4 cup Olive oil, extra virgin 3 tablespoons 2 tablespoons 1 tablespoon Pesto 5 tablespoons 1 ⁄ 4 cup 3 tablespoons Sea salt 1 teaspoon 3 ⁄ 4 teaspoon 1 ⁄ 2 teasp[...]

  • Página 11

    Blue Cheese and Olive Bread White Bread Cycle Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Wa ter , 80°– 90°F 2 ⁄ 3 cup 1 ⁄ 2 cup 1 ⁄ 3 cup + 2 tablespoons Dry white wine, at room temperature 3 tablespoons 2 tablespoons 1 tablespoon Unsalted butter , 1 ⁄ 2 -i nch pieces at room tem[...]

  • Página 12

    Sun-dried T omato and Mozzarella Bread White Bread Cycle Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Wa ter , 80°– 90°F 1 cup 2 ⁄ 3 cup + 1 tablespoon 1 ⁄ 2 cup + 3 tablespoons Salt 1 teaspoon 3 ⁄ 4 teaspoon 3 ⁄ 4 teaspoon Granulated sugar 1 teaspoon 3 ⁄ 4 teaspoon 1 ⁄ 2 teasp[...]

  • Página 13

    Beer Bread White Bread Cycle Delay Start T imer - Y es Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Wa ter , 80°– 90°F 1 ⁄ 2 cup + 2 tablespoons 1 ⁄ 2 cup 6 tablespoons *Beer , at room temperature – may use “light” 1 ⁄ 2 cup + 2 tablespoons 1 ⁄ 2 cup 6 tablespoons Salt 1 1 ⁄ 4 teaspoons 1 teaspoon[...]

  • Página 14

    Potato Bread White Bread Cycle Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Potato cooking water , cooled to 80°– 90°F 3 ⁄ 4 cup 1 ⁄ 2 cup + 1 tablespoon 6 tablespoons Unsalted butter , 1 ⁄ 2 -i nch pieces 2 tablespoons 1 tablespoon 1 tablespoon at room temperature Egg, large, at roo[...]

  • Página 15

    Three-Cheese Bread White Bread Cycle Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Wa ter , 80°– 90°F 3 ⁄ 4 cup + 2 tablespoons 2 ⁄ 3 cup + 1 tablespoon 7 tablespoons Part-skim ricotta cheese 1 ⁄ 2 cup 6 tablespoons 1 ⁄ 4 cup Shredded extra-sharp Cheddar cheese 1 cup (4 oz.) 3 ⁄ 4[...]

  • Página 16

    12 Basic Honey Whole Wheat Bread Whole Wheat Bread Cycle Delay Start T imer - Y es Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Wa ter , 80°– 90°F 1 1 ⁄ 4 cups 1 cup + 1 tablespoon 1 cup Salt 1 1 ⁄ 4 teaspoons 1 teaspoon 3 ⁄ 4 teaspoon Unsalted butter , 2 1 ⁄ 2 tablespoons 2 tablespoons 1 1 ⁄ 2 tablespo[...]

  • Página 17

    Buttermilk Whole Wheat Bread Whole Wheat Bread Cycle Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Buttermilk, 80°– 90°F 1 1 ⁄ 2 cups 1 1 ⁄ 4 cups 1 cup + 1 tablespoon Salt 1 1 ⁄ 4 teaspoons 1 teaspoon 3 ⁄ 4 teaspoon Maple syrup (not pancake syrup) 2 tablespoons 1 1 ⁄ 2 tablespoon[...]

  • Página 18

    Multi-Grain Cereal Wheat Bread Whole Wheat Bread Cycle Delay Start T imer – No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Wa ter , 80°– 90°F 1 1 ⁄ 4 cups 3 ⁄ 4 cup + 3 tablespoons 1 ⁄ 2 cup + 2 tablespoons Plain fat-free yogurt 1 ⁄ 3 cup 1 ⁄ 4 cup 2 tablespoons + 2 teaspoons Unsalted butter , 3 tabl[...]

  • Página 19

    Nutty Whole Wheat Bread Whole Wheat Bread Cycle Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Buttermilk, 80°– 90°F 1 1 ⁄ 4 cups 1 cup 3 ⁄ 4 cup Salt 1 teaspoon 3 ⁄ 4 teaspoon 1 ⁄ 2 teaspoon Unsalted butter , 1 1 ⁄ 2 tablespoons 1 tablespoon 1 tablespoon 1 ⁄ 2 -inch pieces at ro[...]

  • Página 20

    Tr ue 100% Whole Wheat Bread Whole Wheat Bread Cycle Delay Start T imer - Y es Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Wa ter , 80°– 90°F 1 1 ⁄ 4 cups 1 cup + 1 tablespoon 1 cup Salt 1 1 ⁄ 4 teaspoons 1 teaspoon 3 ⁄ 4 teaspoon Honey 2 tablespoons 1 1 ⁄ 2 tablespoons 1 tablespoon Whole wheat flour 4 c[...]

  • Página 21

    Whole Grain Whole Wheat Bread Whole Wheat Cycle Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Wa ter , 80°– 90°F 1 1 ⁄ 2 cups 1 1 ⁄ 4 cups 1 cup + 1 tablespoon Unsalted butter , 1 1 ⁄ 4 tablespoons 1 tablespoon 3 ⁄ 4 tablespoon 1 ⁄ 2 -i nch pieces at room temperature Salt 1 1 ⁄ [...]

  • Página 22

    Wheat Bran Bread Whole Wheat Cycle Delay Start T imer - Y es Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Wa ter , 80°– 90°F 1 1 ⁄ 4 cups 1 cup 1 cup + 1 tablespoon Salt 1 1 ⁄ 4 teaspoons 1 teaspoon 3 ⁄ 4 teaspoon Unsalted butter , 1 1 ⁄ 2 tablespoons 1 tablespoon 3 ⁄ 4 tablespoon 1 ⁄ 2 -inch pieces a[...]

  • Página 23

    Pumpernickel Raisin Bread Whole Wheat Cycle Delay Start T imer – Y es, but must be present to add raisins/caraway seeds Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Wa ter , 80°– 90°F 1 1 ⁄ 4 cups 3 ⁄ 4 cup + 3 tablespoons 1 ⁄ 2 cup + 2 tablespoons Molasses 1 ⁄ 4 cup 3 tablespoons 2 tablespoons V egetab[...]

  • Página 24

    To prepare using Rapid Whole Wheat cycle: Select Rapid Whole Wheat, medium crust, loaf size. Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise). Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Rapid rise yeast 3 teaspoons 2 1 ⁄ 2 teaspoons 2 teaspoons V ita[...]

  • Página 25

    Gruyère and W alnut Wheat Bread Whole Wheat Cycle Delay Start T imer – Y es, but must be present to add nuts and cheese Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Wa ter , 80°– 90°F 1 1 ⁄ 2 cups 1 1 ⁄ 8 cups 3 ⁄ 4 cup Wa lnut oil 2 tablespoons 1 1 ⁄ 2 tablespoons 1 tablespoon Granulated sugar 2 teasp[...]

  • Página 26

    French Bread Loaf French/Italian Bread Cycle Delay Start T imer - Y es Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Wa ter , 80°– 90°F 1 1 ⁄ 2 cups 1 1 ⁄ 4 cups + 1 tablespoon 1 cup + 1 tablespoon Salt 1 1 ⁄ 2 teaspoons 1 1 ⁄ 4 teaspoons 3 ⁄ 4 teaspoon Bread flour 4 cups 3 1 ⁄ 2 cups 2 cups + 6 tables[...]

  • Página 27

    Rustic Italian Loaf French/Italian Bread Cycle Delay Start T imer – Y es, but must be present to add sesame seeds Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Wa ter , 80°– 90°F 1 1 ⁄ 2 cups 1 cup 3 ⁄ 4 cup Extra virgin olive oil 2 tablespoons 1 1 ⁄ 2 tablespoons 1 tablespoon Sea salt 2 teaspoons 1 1 ⁄ [...]

  • Página 28

    Country French Loaf with Olives and Rosemary French/Italian Bread Cycle Delay Start T imer – Y es, but must be present to add olives Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Wa ter , 80°– 90°F 1 1 ⁄ 2 cups + 2 tablespoons 1 1 ⁄ 4 cups 3 ⁄ 4 cup + 1 tablespoon Extra virgin olive oil 1 tablespoon 2 1 ?[...]

  • Página 29

    To prepare using Rapid French/Italian cycle: Select Rapid French/Italian, medium crust or crust to taste, loaf size. Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise). Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Rapid rise yeast 3 teaspoons 2 1 ⁄ 2 tea[...]

  • Página 30

    Herbed Dill French Bread French/Italian Bread Cycle Delay Start T imer - Y es Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Wa ter , 80°– 90°F 1 1 ⁄ 2 cups 1 1 ⁄ 4 cups 1 cup Extra virgin olive oil 3 tablespoons 2 tablespoons 1 tablespoon Salt 1 1 ⁄ 4 teaspoons 1 teaspoon 3 ⁄ 4 teaspoon Bread flour 4 cups [...]

  • Página 31

    Parmesan Peppercorn French Bread French/Italian Bread Cycle Delay Start T imer - Not recommended Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Wa ter , 80°– 90°F 1 1 ⁄ 4 cups 1 cup 3 ⁄ 4 cup Olive oil 4 tablespoons 3 tablespoons 2 1 ⁄ 4 tablespoons Salt 1 1 ⁄ 4 teaspoons 1 teaspoon 3 ⁄ 4 teaspoon Bread f[...]

  • Página 32

    Pignoli Bread French/Italian Cycle Delay Start T imer - Y es Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Wa ter , 80°– 90°F 1 1 ⁄ 2 cups 1 cup 1 cup Extra virgin olive oil 3 tablespoons + 2 teaspoons 3 tablespoons 2 tablespoons Sea salt 1 1 ⁄ 4 teaspoons 1 teaspoon 3 ⁄ 4 teaspoon Bread flour 4 cups 3 cups [...]

  • Página 33

    Semolina Bread with Fennel and Golden Raisins French/Italian Cycle – Medium Crust Delay Start T imer – yes, but must be present to add raisins Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Wa ter , 80°– 90°F 1 2 ⁄ 3 cups 1 1 ⁄ 4 cups + 1 tablespoon 3 ⁄ 4 cup + 2 tablespoon Sea salt 2 teaspoons 1 1 ⁄ 2 [...]

  • Página 34

    Banana W alnut Loaf Quick Bread/Cake Cycle Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Buttermilk, 80°– 90°F 1 ⁄ 2 cup 1 ⁄ 3 cup + 1 tablespoon 1 ⁄ 4 cup Unsalted butter , 1 ⁄ 2 - inch pieces 2 ⁄ 3 cup 1 ⁄ 2 cup 1 ⁄ 3 cup at room temperature Eggs, large, at room temperature [...]

  • Página 35

    Carrot Cake Bread Quick Bread/Cake Cycle Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound V egetable oil 6 tablespoons 4 1 ⁄ 2 tablespoons 3 tablespoons Eggs, large, at room temperature * 2 2 1 Granulated sugar 2 ⁄ 3 cup 1 ⁄ 2 cup 1 ⁄ 3 cup Brown sugar , packed 1 ⁄ 3 cup 1 ⁄ 4 cup 2 tablespoons + 2 teaspoons [...]

  • Página 36

    Date Nut Bread Quick Bread/Cake Cycle Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Chopped dates 1 cup 3 ⁄ 4 cup 1 ⁄ 2 cup Unsalted butter , 1 ⁄ 4 cup 3 tablespoons 2 tablespoons 1 ⁄ 2 -inch pieces at room temperature Boiling water 1 cup 3 ⁄ 4 cup 1 ⁄ 2 cup Granulated sugar 3 ⁄ 4[...]

  • Página 37

    Lemon Poppy Seed Bread Quick Bread/Cake Cycle Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Buttermilk (bring to room temperature) 3 ⁄ 4 cup 2 ⁄ 3 cup 1 ⁄ 2 cup Fresh lemon juice 1 ⁄ 4 cup 3 tablespoons 3 tablespoons Lemon zest 2 teaspoons 2 teaspoons 2 teaspoons Butter , melted and coo[...]

  • Página 38

    Pumpkin W alnut Bread Quick Bread/Cake Cycle Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Oil 1 ⁄ 4 cup 3 tablespoons 2 tablespoons Canned pumpkin 1 cup 3 ⁄ 4 cup 1 ⁄ 2 cup Eggs, large, at room temperature * 2 2 2 Brown sugar , packed 1 cup 3 ⁄ 4 cup 1 ⁄ 2 cup Unbleached all-purpose [...]

  • Página 39

    Sour Cream Chocolate T ea Loaf Quick Bread/Cake Cycle Delay Start T imer – No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Milk, lowfat 3 ⁄ 4 cup 1 ⁄ 2 cup + 1 tablespoon 6 tablespoons Sour cream 2 ⁄ 3 cup 1 ⁄ 2 cup 1 ⁄ 3 cup Eggs, large, at room temperature * 2 2 1 Granulated sugar 3 ⁄ 4 cup 1 ⁄ 2 cu[...]

  • Página 40

    Zucchini Bread Quick Bread/Cake Cycle Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Oil, vegetable 1 ⁄ 2 cup 1 ⁄ 3 cup 1 ⁄ 4 cup Zucchini, shredded 1 cup 3 ⁄ 4 cup 1 ⁄ 2 cup Eggs, large, at room temperature * 2 2 2 Brown sugar , packed 1 ⁄ 2 cup 1 ⁄ 3 cup 1 ⁄ 4 cup Granulated su[...]

  • Página 41

    Nutty Low-Carb Bread Low-Carb Cycle Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Wa ter , 80°– 90°F 1 1 ⁄ 2 cups 1 1 ⁄ 4 cups Heavy cream, 90˚ 2 1 ⁄ 2 tablespoons 2 tablespoons Molasses 1 1 ⁄ 4 tablespoons 1 tablespoon Salt 3 ⁄ 4 teaspoon 1 ⁄ 2 teaspoon Whole wheat flour 1 1 ⁄ 4 cups 1 cup V [...]

  • Página 42

    Low-Carb Buttermilk Bread Low-Carb Cycle Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Buttermilk, 80°– 90°F 1 1 ⁄ 2 cups 1 3 ⁄ 4 cups Honey 1 1 ⁄ 4 tablespoons 1 tablespoon Salt 3 ⁄ 4 teaspoon 1 ⁄ 2 teaspoon Whole wheat flour 1 1 ⁄ 4 cups 1 cup V ital wheat gluten 2 ⁄ 3 cup 1 ⁄ 2 cup Barley [...]

  • Página 43

    Low-Carb Cinnamon Bread Low-Carb Cycle Delay Start T imer- No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Low-carb vanilla yogurt 1 1 ⁄ 4 cups 1 cup Heavy cream 2 1 ⁄ 2 tablespoons 2 tablespoons Molasses 1 tablespoon + 1 teaspoon 1 tablespoon Salt 3 ⁄ 4 teaspoon 1 ⁄ 2 teaspoon Whole wheat flour 1 1 ⁄ 4 cups 1 cup V ital whe[...]

  • Página 44

    Low-Carb Molasses Bread Low-Carb Cycle Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Wa ter , 80°– 90°F 1 1 ⁄ 2 cups 1 1 ⁄ 4 cups Heavy cream 2 1 ⁄ 2 tablespoons 2 tablespoons Molasses 1 1 ⁄ 4 tablespoons 1 tablespoon Salt 3 ⁄ 4 teaspoon 1 ⁄ 2 teaspoon Whole wheat flour 1 1 ⁄ 4 cups 1 cup V ita[...]

  • Página 45

    Low-Carb Seed Bread Low-Carb Cycle Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Wa ter , 80°– 90°F 1 cup + 3 tablespoons 1 cup Heavy cream, 90˚ 4 tablespoons 3 tablespoons Splenda ® 1 tablespoon + 1 teaspoon 1 tablespoon Salt 3 ⁄ 4 teaspoon 1 ⁄ 2 teaspoon Flax seed oil 2 1 ⁄ 2 tablespoons 2 tablespo[...]

  • Página 46

    Lower-Carb Bacon and Cheese Bread Low-Carb Cycle Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Wa ter , 80°– 90°F 1 cup + 2 tablespoons 1 1 ⁄ 4 cups Part-skim ricotta cheese 8 tablespoons 6 tablespoons Salt 1 ⁄ 2 teaspoon 1 ⁄ 2 teaspoon Whole wheat flour 3 ⁄ 4 cup 1 ⁄ 2 cup Barley flour 1 ⁄ 2 cup[...]

  • Página 47

    43 Cheesy Gluten-Free Loaf Gluten-Free Cycle Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Lowfat milk, 80°– 90°F 1 3 ⁄ 4 cups 1 1 ⁄ 2 cups Olive oil 3 tablespoons 2 tablespoons Eggs, large, at room temperature * 2 2 Honey 3 tablespoons 2 tablespoons Cider vinegar 1 teaspoon 3 ⁄ 4 teaspoon Salt 1 1 ⁄[...]

  • Página 48

    Gluten-Free Apple, Cheddar , W alnut Bread Gluten-Free Cycle Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Lowfat milk, 80°– 90°F 1 1 ⁄ 2 cups 1 cup + 1 tablespoon Unsalted butter , 1 ⁄ 2 -i nch pieces at room temperature 2 tablespoons 1 1 ⁄ 2 tablespoons Honey 2 tablespoons 1 1 ⁄ 2 tablespoons Eggs,[...]

  • Página 49

    45 Gluten-Free Hazelnut Bread Gluten-Free Cycle Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Lowfat milk, 80°– 90°F 1 1 ⁄ 2 cups 1 cup + 1 tablespoon Unsalted butter , 1 ⁄ 2 -i nch pieces at room temperature 4 tablespoons 3 tablespoons Maple syrup (not pancake syrup) 4 tablespoons 3 tablespoons Eggs, la[...]

  • Página 50

    Gluten-Free Molasses W alnut Bread Gluten-Free Cycle Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Lowfat milk, 80°– 90°F 1 3 ⁄ 4 cups 1 1 ⁄ 3 cups Unsalted butter , 1 ⁄ 2 -i nch pieces at room temperature 4 tablespoons 3 tablespoons Molasses 4 tablespoons 3 tablespoons Eggs, large, at room temperature[...]

  • Página 51

    47 Gluten-Free Nut and Seed Bread Gluten-Free Cycle Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Lowfat milk, 80°– 90°F 1 3 ⁄ 4 cups 1 1 ⁄ 3 cups Unsalted butter , 1 ⁄ 2 -i nch pieces at room temperature 4 tablespoons 3 tablespoons Molasses 4 tablespoons 3 tablespoons Eggs, large, at room temperature [...]

  • Página 52

    Gluten-Free Rye Bread Gluten-Free Cycle Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Lowfat milk, 80°– 90°F 2 cups 1 1 ⁄ 2 cups Unsalted butter , 1 ⁄ 2 -i nch pieces at room temperature 4 tablespoons 3 tablespoons Eggs, large, at room temperature * 2 2 Cider vinegar 1 teaspoon 3 ⁄ 4 teaspoon Orange ze[...]

  • Página 53

    French Bread Baguettes Dough/Pizza Dough Cycle Delay Start T imer – Y es Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Ingredients (3 loaves) (2 loaves) (1 or 2 loaves) Wa ter , 80°– 90°F 1 1 ⁄ 2 cups 1 1 ⁄ 8 cups 3 ⁄ 4 cup Salt 2 teaspoons 1 1 ⁄ 2 teaspoons 1 teaspoon Granulated sugar 1 teaspoon 3 ⁄ 4 teaspoon 1 [...]

  • Página 54

    Bread-Machine Brioche Dough/Pizza Dough Cycle Delay Start T imer – No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Milk, regular or lowfat, 80°– 90°F 1 ⁄ 2 cup 1 ⁄ 3 cup 1 ⁄ 4 cup Eggs, large, at room temperature * 4 3 2 Unsalted butter , cut in 1 ⁄ 2 -i nch pieces, 8 tablespoons 6 tablespoons 4 tablesp[...]

  • Página 55

    Cheddar Breadsticks Dough/Pizza Dough Cycle Delay Start T imer- yes Ingredients Large – 40-45 sticks Medium – 30 sticks Small – 25 sticks Wa ter , 80°– 90°F 1 cup 3 ⁄ 4 cup 1 ⁄ 2 cup Olive oil 6 tablespoons 1 ⁄ 3 cup 1 ⁄ 4 cup Salt 2 teaspoons 1 1 ⁄ 2 teaspoons 3 ⁄ 4 teaspoon Granulated sugar 1 teaspoon 1 ⁄ 2 teaspoon 1 ⁄ [...]

  • Página 56

    Sweet Potato Cloverleaf Rolls Dough/Pizza Dough Cycle Delay Start T imer - No Ingredients 2 lbs. Dough – 18 rolls 1 1 ⁄ 2 lbs. Dough – 12 rolls 1 lb. Dough – 8 rolls Sweet potato, peeled and cubed 12–14 ounces (1 cup mashed) 8–10 ounces ( 3 ⁄ 4 cup mashed) 6–8 ounces ( 1 ⁄ 2 cup mashed) Reserved cooking water from sweet potatoes N[...]

  • Página 57

    Molasses Whole Wheat Rolls with Currants and Pecans Dough/Pizza Dough Cycle Delay Start T imer - No Ingredients 2 lbs. Dough – 16 rolls 1 1 ⁄ 2 lbs. Dough – 12 rolls 1 lb. Dough – 8-10 rolls Milk, lowfat 1 ⁄ 2 cup + 2 tablespoons 1 ⁄ 2 cup 7 tablespoons Wa ter , 80°– 90°F 1 ⁄ 2 cup + 2 tablespoons 1 ⁄ 2 cup 7 tablespoons Butter [...]

  • Página 58

    Pizza Dough Dough/Pizza Dough Cycle Delay Start T imer - Y es Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Wa ter , 80°– 90°F 1 1 ⁄ 3 cups 1 cup 2 ⁄ 3 cup Honey or sugar 1 teaspoon 3 ⁄ 4 teaspoon 1 ⁄ 2 teaspoon Salt (sea or kosher) 2 teaspoons 1 1 ⁄ 2 teaspoons 1 teaspoon Extra virgin olive oil 2 tables[...]

  • Página 59

    Herb Focaccia Dough/Pizza Dough Cycle Delay Start T imer - Y es Ingredients for crust Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Wa ter , 80°– 90°F 1 1 ⁄ 2 cups 1 1 ⁄ 8 cups 3 ⁄ 4 cup Extra virgin olive oil 3 tablespoons 2 tablespoons + 1 teaspoon 1 1 ⁄ 2 tablespoons Italian herb blend 1 tablespoon 2 1 ⁄ 4 teaspo[...]

  • Página 60

    Soft Pretzels Dough/Pizza Dough Cycle Delay Start T imer - Y es Ingredients Large – 16 pretzels Medium – 12 pretzels Small – 8 pretzels Wa ter , 80°– 90°F 1 1 ⁄ 4 cups 1 cup 3 ⁄ 4 cup Salt 1 tablespoon + 1 ⁄ 4 cup 2 teaspoons 1 1 ⁄ 2 teaspoons Brown sugar , firmly packed 1 tablespoon + 1 teaspoon 1 tablespoon 2 1 ⁄ 2 teaspoons B[...]

  • Página 61

    57 Whole Wheat Kalamata Bread Dough/Pizza Dough Cycle Delay Start T imer - No Ingredients 2 lbs. Dough – 16 rolls 1 1 ⁄ 2 lbs. Dough – 12 rolls 1 lb. Dough – 8-10 rolls Milk, 80°– 90°F 1 ⁄ 2 cup + 2 tablespoons 1 ⁄ 2 cup 6 tablespoons Wa ter , 80°– 90°F 7 1 ⁄ 2 tablespoons 6 tablespoons 4 1 ⁄ 2 tablespoons Olive oil 1 1 ⁄ [...]

  • Página 62

    Garlic, Herb, and Cheese Knots Dough/Pizza Dough Cycle Delay Start T imer - No Ingredients 2 lbs. Dough – 16 rolls 1 1 ⁄ 2 lbs. Dough – 12 rolls 1 lb. Dough – 8-10 rolls Garlic, chopped 2 cloves 2 cloves 2 cloves Italian herb seasoning blend 2 teaspoons 2 teaspoons 2 teaspoons Wa t e r 1 1 ⁄ 3 cups 1 cup 3 ⁄ 4 cup Olive oil, divided 2 t[...]

  • Página 63

    59 Onion Rye Rolls Dough/Pizza Dough Cycle Delay Start T imer - No Ingredients 2 lbs. Dough – 16 rolls 1 1 ⁄ 2 lbs. Dough – 12 rolls 1 lb. Dough – 8-10 rolls Buttermilk 3 ⁄ 4 cup 9 tablespoons 6 tablespoons Wa ter , 80°– 90°F 1 ⁄ 2 cup 6 tablespoons 1 ⁄ 4 cup Molasses 2 1 ⁄ 2 tablespoons 2 tablespoons 4 teaspoons V egetable oil [...]

  • Página 64

    Peanut Butter and Chocolate Rolls Dough/Pizza Dough Cycle Delay Start T imer – Not recommended (can substitute dry milk; see T ips and Hints, page 15 of Instructions) Ingredients 16 rolls 12 rolls 8 rolls Lowfat milk, 80°– 90°F 1 cup 3 ⁄ 4 cup 1 ⁄ 2 cup Peanut butter , crunchy or creamy 1 ⁄ 2 cup 1 ⁄ 3 cup 1 ⁄ 3 cup Brown sugar , pa[...]

  • Página 65

    Cinnamon Swirl Rolls Dough/Pizza Dough Cycle Delay Start T imer – No (contains raw eggs and fresh milk) Ingredients 2 1 ⁄ 2 pounds dough = 24 cinnamon swirl rolls Lowfat milk, warmed to 80°– 90°F 2 ⁄ 3 cup 1 ⁄ 2 cup 1 ⁄ 3 cup Eggs, large, at room temperature * 3 2 1 Unsalted butter , cut in 1 ⁄ 2 -i nch 6 tablespoons 4 tablespoons 3[...]

  • Página 66

    Place the milk, eggs, unsalted butter , granulated sugar , salt, vanilla, flour , cornstarch, and yeast in the bread pan fitted with the kneading paddle. Place the bread pan in the Cuisinart ™ Convection Bread Maker . Select Dough/Pizza Dough. Select dough size. Press Start to mix, knead and rise. When cycle is completed remove dough and punch to[...]

  • Página 67

    Basic Sweet Dough Dough/Pizza Dough Delay Start T imer – No (contains fresh dairy products and eggs) Ingredients 2 pounds dough 1 1 ⁄ 2 pounds dough 1 pound dough Eggs, large, at room temperature * 3 2 1 Wa ter , 80°– 90°F 1 ⁄ 4 cup + 3 1 ⁄ 2 tablespoons 6 tablespoons 4 1 ⁄ 2 tablespoons Sour cream 6 tablespoons 4 1 ⁄ 2 tablespoons [...]

  • Página 68

    Apricot Cheese Danish Braid Ingredients 2 pounds = 2 Danish Braids 1 1 ⁄ 2 pounds = 1 Braid 1 pound = 1 Braid Basic Sweet Dough, page 63 Cream cheese, cut in 1 ⁄ 2 -inch pieces, 8 ounces 6 ounces 4 ounces at room temperature Granulated sugar 1 ⁄ 4 cup 3 tablespoons 2 tablespoons Cornstarch 2 tablespoons 4 teaspoons 1 tablespoon Egg, large, at[...]

  • Página 69

    65 Artisan Dough Cycle When using the Artisan Dough cycle, please remember that for this cycle, the liquids and other ingredients should be cool. Follow the temperature recommendations of the recipe. It is also important that the unit not be in a sunny , warm place while the Artisan Dough cycle is being used. The idea is to have long, cool rises to[...]

  • Página 70

    Artisan Focaccia/Pizza Artisan Dough Cycle Ingredients About 1 1 ⁄ 2 pounds dough Wa ter , 60°– 70°F 1 1 ⁄ 2 cups Sea salt 2 1 ⁄ 2 teaspoons Honey 2 teaspoons Bread flour 3 1 ⁄ 2 cups Semolina flour 1 ⁄ 2 cup Y east, active dry , instant or bread machine 2 teaspoons Place all ingredients, in the order listed, in the bread pan fitted w[...]

  • Página 71

    67 Buttermilk Whole Wheat W alnut Boule Artisan Dough Cycle Ti me Delay - No Ingredients for 24-hour poolish (starter) Large 2 3 ⁄ 4 pounds Wa ter – cool 1 ⁄ 2 cup Active dry or instant yeast 1 ⁄ 2 teaspoon Bread flour 1 ⁄ 2 cup Whole wheat flour 1 ⁄ 3 cup Place ingredients in a medium mixing bowl and stir vigorously until the mixture r[...]

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    Dust dough round with whole wheat flour and cut a cross approximately 3 inches long in the top of the loaf, cutting about 1 ⁄ 4 -inch into the loaf. Bake in preheated oven for about 25 to 30 minutes, until they are a dark golden and sound hollow when tapped. When finished, remove from pan and transfer to wire rack to cool. Bread slices best when [...]

  • Página 73

    Cranberry Pistachio Boule Artisan Dough Cycle Ingredients 2 Pounds Wa ter , 60°– 70°F 1 1 ⁄ 3 cups Maple syrup (not pancake syrup) 3 tablespoons Wa lnut or almond oil 2 tablespoons Salt 2 teaspoons Bread flour 1 3 ⁄ 4 cups Whole wheat flour 1 3 ⁄ 4 cups Y east, active dry , or instant 2 1 ⁄ 4 teaspoons Shelled pistachios or walnuts 3 ?[...]

  • Página 74

    Hazelnut and Apricot Artisan Loaf Artisan Dough Cycle Ingredients About 2 pounds dough Wa ter , 60°– 70°F 1 1 ⁄ 2 cups Sea salt 2 teaspoons Honey 1 tablespoon Bread flour 2 1 ⁄ 8 cups Whole wheat flour 1 ⁄ 2 cup Barley flour 1 ⁄ 2 cup Y east, active dry , or instant 2 1 ⁄ 2 teaspoons Hazelnuts 1 ⁄ 2 cup Dried apricots, chopped 2 ⁄[...]

  • Página 75

    Semolina Loaf Artisan Dough Cycle Ingredients About 2 pounds dough Wa ter , 60°– 70°F 2 cups Olive oil 3 tablespoons Sea salt 1 1 ⁄ 2 teaspoons Granulated sugar 4 teaspoons Bread flour 2 cups Semolina flour 2 cups V ital wheat gluten 4 teaspoons Y east, active dry , or instant 2 teaspoons Place all ingredients, in the order listed, in the bre[...]

  • Página 76

    Challah Loaf Sweet Breads Cycle Delay Start T imer – No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Wa t e r 1 cup 3 ⁄ 4 cup 1 ⁄ 2 cup + 2 tablespoons Unsalted butter , 1 ⁄ 3 cup + 2 tablespoons 1 ⁄ 3 cup 1 ⁄ 4 cup 1 ⁄ 2 -i nch pieces at room temperature Eggs, large, at room temperature * 2 1 1 Salt 1 [...]

  • Página 77

    73 Panettone Loaf Sweet Breads Cycle Delay Start T imer – No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Milk 2 ⁄ 3 cup 1 ⁄ 2 cup 1 ⁄ 3 cup Unsalted butter , 1 ⁄ 3 cup 1 ⁄ 4 cup 2 tablespoons 1 ⁄ 2 -i nch pieces at room temperature Eggs, large, at room temperature * 2 2 1 Orange zest 3 1 ⁄ 2 teaspoon[...]

  • Página 78

    Rich Raisin Loaf Sweet Breads Cycle Delay Start T imer – No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Milk 2 ⁄ 3 cup 1 ⁄ 2 cup 1 ⁄ 3 cup Unsalted butter , 1 ⁄ 2 cup 1 ⁄ 4 cup 2 tablespoons 1 ⁄ 2 -i nch pieces at room temperature Eggs, large, at room temperature * 2 2 1 Salt 1 teaspoon 3 ⁄ 4 teaspoo[...]

  • Página 79

    75 Stollen Loaf Sweet Breads Cycle Delay Start T imer – No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Milk, lowfat 1 cup 3 ⁄ 4 cup 3 ⁄ 4 cup Unsalted butter , 1 ⁄ 3 cup + 2 tablespoons 1 ⁄ 3 cup 1 ⁄ 4 cup 1 ⁄ 2 -i nch pieces at room temperature Eggs, large, at room temperature * 2 2 1 Lemon zest 3 tea[...]

  • Página 80

    76 Sally Lunn Bread Sweet Breads Cycle Delay Start T imer – No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Evaporated lowfat milk, 80°– 90°F 1 ⁄ 2 cup 1 ⁄ 3 cup 1 ⁄ 4 cup Eggs, large, at room temperature * 4 3 2 Unsalted butter , 6 tablespoons 4 1 ⁄ 2 tablespoons 3 tablespoons 1 ⁄ 2 -i nch pieces at [...]

  • Página 81

    77 “Apple Pie” Bread Sweet Breads Cycle Delay Start T imer – No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Milk, lowfat, 80°– 90°F 1 cup 3 ⁄ 4 cup + 2 tablespoons 1 ⁄ 2 cup + 1 tablespoon Eggs, large, at room temperature * 3 2 1 Unsalted butter , 3 tablespoons 2 tablespoons + 1 teaspoon 1 1 ⁄ 2 tabl[...]

  • Página 82

    78 “Chocolate Chip Cookie” Bread Sweet Breads Cycle Delay Start T imer – No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Milk, lowfat, 80°– 90°F 3 ⁄ 4 cup 9 tablespoons 6 tablespoons Eggs, large, at room temperature * 3 2 1 V anilla extract 1 1 ⁄ 2 teaspoons 1 1 ⁄ 8 teaspoons 3 ⁄ 4 teaspoon Unsalted[...]

  • Página 83

    79 Cranberry Sauce Makes 2 cups 3 cups fresh or fr ozen cranberries, rinsed (remove and discar d any stems) 1 cup granulated sugar 1 ⁄ 2 cup cranberry juice 1 1 ⁄ 2 teaspoons pure vanilla extract 1 teaspoon grated orange zest Place the cranberries, sugar , juice, vanilla, and zest in a medium bowl. Stir to combine. T ransfer to the bread pan fi[...]

  • Página 84

    80 To mato Chutney Makes about 4 cups 1 can (14 – 15 ounce) diced tomatoes, with juices 6 ounces finely chopped ( 1 ⁄ 4 -inch) onion (about 1 cup) 5 ounces finely chopped ( 1 ⁄ 4 -inch) green pepper (1 cup) 1 cup packed light brown sugar 2 ⁄ 3 cup diced ( 1 ⁄ 4 -inch) apple 1 ⁄ 2 cup golden raisins 1 ⁄ 3 cup cider vinegar 3 tablespoon[...]

  • Página 85

    81 Peach, Mango, Papaya and Apricot Jam Makes about 3 cups 1 cup (8 ounces) diced ( 1 ⁄ 2 -inch) peaches 1 cup (6 ounces) diced ( 1 ⁄ 2 -inch) mango 1 cup (6 ounces) diced ( 1 ⁄ 2 -inch) papaya 1 ⁄ 2 cup (4 ounces) dried apricots, cut in quarters 1 1 ⁄ 4 cups granulated sugar 3 tablespoons fresh lemon juice 1 ⁄ 4 cup powdered pectin Pla[...]

  • Página 86

    82 Pear and Ginger Preserves Makes 2 cups 1 pound thinly sliced pears (weigh after peeling and coring) 1 cup granulated sugar 1 ⁄ 4 cup powdered pectin 3 tablespoons fresh lemon juice 2-3 tablespoons candied ginger bits (to taste) 1 teaspoon grated fresh lemon zest 1 ⁄ 4 teaspoon powdered ginger Place the pears, sugar , pectin, lemon juice, can[...]

  • Página 87

    83 Plum Cassis Jam Makes about 3 cups 2 pounds plums, pitted and cut into 1 ⁄ 4 -inch slices 3 ⁄ 4 cup granulated sugar 1 ⁄ 3 cup crème de cassis liqueur 1 ⁄ 4 cup fresh lemon juice 1 package (1.75 ounce) powdered pectin 1 teaspoon cinnamon Place the sliced plums, sugar , cassis, lemon juice, pectin, and cinnamon in a medium bowl. Stir to [...]

  • Página 88

    T ips and Hints for Last-Minute Loaves When making Last-Minute Loaves it is important to remember a few things: 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 allow to remain in the Bread Maker for the 60-Minute Keep W arm cycle before serving. Wh[...]

  • Página 89

    Last-Minute White Loaf Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Wa ter , 100°F 1 1 ⁄ 2 cups 1 1 ⁄ 8 cups V egetable oil or melted unsalted butter 1 tablespoon 2 1 ⁄ 4 teaspoons Salt 2 teaspoons 1 1 ⁄ 2 teaspoons Sugar 2 teaspoons 1 1 ⁄ 2 teaspoons Bread flour 4 cups 3 cups V ital wheat gluten 2 teaspoons 1 1 ⁄ 2 teasp[...]

  • Página 90

    Last-Minute “Pesto” Loaf Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Wa ter , 100°F 1 1 ⁄ 2 cups 1 1 ⁄ 8 cups Extra virgin olive oil 2 tablespoons 2 1 ⁄ 4 teaspoons Granulated sugar 2 teaspoons 1 1 ⁄ 2 teaspoons Salt 1 1 ⁄ 2 teaspoons 1 1 ⁄ 8 teaspoons Bread flour 4 1 ⁄ 4 cups 3 cups + 1 1 ⁄ 2 tablespoons V ital [...]

  • Página 91

    Salsa and Cheese Last-Minute Loaf Makes 1 loaf, about 2 pounds Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Prepared (purchased – medium heat) salsa, 1 3 ⁄ 4 cups 1 1 ⁄ 4 cups + 1 tablespoon warmed to 100°F Flavorful olive oil 3 tablespoons 2 tablespoons + 1 teaspoon Grated sharp or extra-sharp Cheddar cheese 1 ⁄ 2 cup 1 ⁄ [...]

  • Página 92

    Last-Minute Corn Loaf Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Canned creamed corn 1 1 ⁄ 4 cups 7 ⁄ 8 cup Lowfat milk 1 ⁄ 2 cup 1 ⁄ 3 cup Unsalted butter , 1 ⁄ 2 -i nch pieces at room temperature 2 tablespoons 4 1 ⁄ 2 teaspoons Granulated sugar 2 teaspoons 1 1 ⁄ 2 teaspoons Salt 1 teaspoon 3 ⁄ 4 teaspoon Bread flou[...]

  • Página 93

    Last-Minute Cinnamon Raisin Y ogurt Bread Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Fat-free plain yogurt 3 ⁄ 4 cup 1 ⁄ 2 cup + 1 tablespoon Lowfat milk 3 ⁄ 4 cup 1 ⁄ 2 cup + 1 tablespoon Unsalted butter , 1 ⁄ 2 -i nch pieces at room temperature 2 tablespoons 4 1 ⁄ 2 teaspoons Brown sugar , packed 2 tablespoons 4 1 ⁄ [...]

  • Página 94

    Notes: __________________________________________________________________________________ ________________________________________________________________________________________ ________________________________________________________________________________________ __________________________________________________________________________________[...]

  • Página 95

    [...]

  • Página 96

    Cuisinart ™ Convection Bread Maker INSTRUCTION BOOKLET For your safety and continued enjoyment of this product, always read the instruction book carefully before using. CBK-200 G IB-5859A Recipe Booklet Reverse Side[...]

  • Página 97

    [...]

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    [...]

  • Página 99

    IMPOR T ANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed including the following: 1. READ ALL INSTRUCTIONS, PRODUCT LABELS AND W ARNINGS 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[...]

  • Página 100

    2 SPECIAL CORD SET INSTRUCTIONS 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 plu[...]

  • Página 101

    BEFORE FIRST USE Remove all packaging and any promotional labels or stickers from your bread maker . Be sure that all parts (page 2) of your new bread maker have been unpacked before discarding any packaging materials. Y ou may want to keep the box and packing materials for use at a later date. Before using your Cuisinart TM Convection Bread Maker [...]

  • Página 102

    Please refer to the measuring and loading ingredients sections (page 13) 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[...]

  • Página 103

    10. Press Start to begin baking process. An indicator arrow on the LCD will indicate the current function: Preheat, Knead, Rise, Bake, Keep W arm. The first knead cycle will actually mix the basic ingredients. Three kneads are standard for most bread settings. The first knead is a few minutes, followed by a longer knead. There are periods of restin[...]

  • Página 104

    PROGRAM OPTIONS Select from these Bread/Dough Cycles: 1. White Bread Light (1 LB) 2. White Bread Light (1.5 LB) 3. White Bread Light (2 LB) 4. White Bread Medium (1 LB) 5. White Bread Medium (1.5 LB) 6. White Bread Medium (2 LB) 7. White Bread Dark (1 LB) 8. White Bread Dark (1.5 LB) 9. White Bread Dark (2 LB) 10. White Bread Rapid Light (1 LB) 11 [...]

  • Página 105

    50. French/Italian Bread Rapid Medium (1.5 LB) 51. French/Italian Bread Rapid Medium (2 LB) 52. French/Italian Bread Rapid Dark (1 LB) 53. French/Italian Bread Rapid Dark (1.5 LB) 54. French/Italian Bread Rapid Dark (2 LB) 55. Quick Bread/Cake Light (1 LB) 56. Quick Bread/Cake Light (1.5 LB) 57. Quick Bread/Cake Light (2 LB) 58. Quick Bread/Cake Me[...]

  • Página 106

    TYPES OF BREAD White – The white bread cycle uses primarily white flour . 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 w[...]

  • Página 107

    Note: During jam cycle, tones will sound at 5 minutes and 10 minutes into program, as a recommendation to clear sides of the pan with a spatula. Last-minute Loaf – The Last-Minute Loaf is a fast bake cycle, which goes through kneading, rising and baking in approximately an hour . Mix-ins must be added at the very beginning of the cycle with other[...]

  • Página 108

    10 TIMET ABLE FOR THE CUISINAR T TM CONVECTION BREAD MAKER NO. Cycle Crust Size Preheat Knead 1 Knead 2 Rise 1 Knead 3 Rise 2 Knead 4 Rise 3 Bake T otal Keep W arm Mix-ins Remove 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.[...]

  • Página 109

    NO. Cycle Crust Size Preheat Knead 1 Knead 2 Rise 1 Knead 3 Rise 2 Knead 4 Rise 3 Bake T otal Keep W arm Mix-ins Remove Paddle 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.[...]

  • Página 110

    NO. Cycle Crust Size Preheat Knead 1 Knead 2 Rise 1 Knead 3 Rise 2 Knead 4 Rise 3 Bake T otal Keep W arm Mix-ins Remove Paddle 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[...]

  • Página 111

    13 NO. Cycle Crust Size Pre-Heat Knead 1 Knead 2 Rise 1 Knead 3 Rise 2 Knead 4 Rise 3 Bake T otal Keep W arm Mix-ins Remove Paddle 15 Last Minute Loaf Medium 1.5LB 0MIN 1MIN 10MIN 0MIN 0SEC 0MIN 0SEC 1 1MIN 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[...]

  • Página 112

    CLEANING INSTRUCTIONS 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 dishw[...]

  • Página 113

    Important: If using perishable fresh ingredients such as dairy products, eggs, chopped fruits or vegetables, do not use the Delay Start T imer feature. Some dairy products and eggs may be substituted by using dried ingredients such as dried egg powders, dried buttermilk, or dry milk. Add the water to the machine first, then add the dried substituti[...]

  • Página 114

    Y ou 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. It is important to measure ingredients accurately – do not be tempted t[...]

  • Página 115

    ERROR CODES HHH or EEE with continuous beeps: Please contact your nearby service center . E00 or E01 (with 3 beeps when started): E00 indicates ambient temperature is too low (-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 sho[...]

  • Página 116

    are more flavorful, and if a recipe specifies their use, we suggest using the recommended salt. Self-Rising Flour – This flour would not be used in a bread machine. Self-rising flour is an all-purpose flour to which leavener (baking powder) and salt have been added. In traditional baking it is most often used for biscuits, scones, shortcakes, pan[...]

  • Página 117

    Potato flour – Heavier then potato starch, potato flour can be used in a similar way but it does carry more of a potato taste. Cornstarch – A good combining ingredient in gluten-free baking – its taste is undetectable. Amaranth flour – High in both protein and fiber , amaranth flour is also a good source of calcium. It has a nutty flavor an[...]

  • Página 118

    all incidental or consequential damages. Some states do not allow the exclusion or limitation of incidental or consequential damages, so the foregoing limitation may not apply to you. California Residents Only California law provides that for In-W arranty Service, California residents have the option of returning a nonconforming product (A) to the [...]

  • Página 119

    V ersion no .: CBK200 IB-5859A IB-5859A(0, 1 ) BOOK OPERA T OR:Y AN Siz e: 229MM(W)X152MM(H) (OLD-SAME AS IB-5859 118PP) CO VER:157GSM MA TT ARTP APER V ARNSHING IN CO VER INSER T:120GSM GLOSS AR TP APER Material: Coating: WIRE- O BINDING Binding : Color: CO VER:(4C+0C) INSIDE:(1C+1C) Date: 2005-08-04 Hugo Descr Hugo code : ELC0303IB-1/7A7 iption :[...]