Gebruiksaanwijzing /service van het product CBK-200C van de fabrikant Cuisinart
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Cuisinart ™ Convection Bread Maker INSTRUCTION AND RECIPE BOOKLET For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
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.
2 SPECIAL CORD SET INSTRUCTIONS NOTICE This appliance has a polarized plug (one blade is wider than the other). T o 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.
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.
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 menu cycles until you reach your preferred cycle.
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 resting in which the unit will not be active except for the countdown display .
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.
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.
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 .
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 .
10 TIMET ABLE FOR THE CUISINART 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.
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.
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.
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.
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 .
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.
smaller amounts of flour for each size, and with Mix-ins, they may weigh more than 1 pound (454 g), 1 1 ⁄ 2 pounds (680 g) or 2 pounds (908 g). Y ou should not use more than 5 cups (1.
Small amount of smoke/burning smell from machine – Most often this is caused by spilled ingredients. If it is bad, unplug machine, clean carefully ( Caution: interior of machine is hot ), then plug machine in again to continue. Program will be stored in memory for a maximum of 15 minutes if unplugged.
(2 – 5 ml) per 3 cups (750 ml) flour . It is a necessary ingredient for making bagel dough Nuts, Seeds, Raisins – Add flavour , nutrition and texture to breads. May be added to just about any bread recipe where flavours are appropriate. Powdered Buttermilk – A shelf-stable essence of buttermilk without the milk solids.
combination with rye when baking bread. Combining flours ensures the loaf will rise well. Semolina flour – Semolina is ground from hard wheat. It is pale yellow in colour and resembles corn meal. Semolina flour has a very high gluten or protein content.
Contents 20 White/Rapid White Bread Cycle Basic White Bread-Machine Bread 21 / Oatmeal Bread 22 / Cinnamon Swirl Bread 23 / Granola Bread 24 / Rosemary Bread 25 / Pesto Bread 26 / Blue Cheese and Oliv.
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 W ater , 80°– 90°F (27°– 32°C) 1 1 .
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 (27°– 32°C) 1 1 ⁄ 2 cups (375 ml).
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 (75 ml) 1 ⁄ 4 cup (50 ml) 3.
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 (27°– 32°C) 1 1 ⁄ 4 cups (300 m.
Rosemary Bread White Bread Cycle / Delay Start T imer - Y es Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound W ater , 80°– 90°F (27°– 32°C) 1 1 ⁄ 2 cups (375 ml).
Pesto Bread White Bread Cycle / Delay Start T imer - Y es Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound W ater , 80°– 90°F (27°– 32°C) 1 1 ⁄ 2 cups (375 ml) 1 .
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 W ater , 80°– 90°F (27°– 32°C) 2 ⁄ 3 cup .
Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Rapid rise yeast 3 teaspoons (15 ml) 2 1 ⁄ 2 teaspoons (12 ml) 2 teaspoons (10 ml) Vital wheat gluten (optional) 2 teaspoons (10 ml) 1 1 ⁄ 2 teaspoons (7 ml) 1 teaspoon (5 ml) Nutritional information per serving [1 ounce (28 g)]: Calories 93 (24% from fat) • carb.
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 W ater , 80°– 90°F (27°– 32°C) 1.
Beer Bread White Bread Cycle / Delay Start T imer - Y es Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound W ater , 80°– 90°F (27°– 32°C) 1 ⁄ 2 cup 1 ⁄ 2 cup (12.
Potato Bread White Bread Cycle / Delay Start T imer - Y es Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Potato cooking water , cooled to 80°– 90°F (27°– 32°C) 3.
Three-Cheese Bread White Bread Cycle / Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound W ater , 80°– 90°F (27°– 32°C) 3 ⁄ 4 cup + 2 table.
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 W ater , 80°– 90°F (27°– 32°C) 1 .
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 (27°– 32°C) 1 .
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 W ater , 80°– 90°F (27°– 32°C) 1.
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 (27°– 32°C) 1 1 ⁄.
T rue 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 W ater , 80°– 90°F (27°– 32°C) 1 1.
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 W ater , 80°– 90°F (27°– 32°C) 1 1 ⁄ 2 .
Wheat Bran Bread Whole Wheat Cycle / Delay Start T imer - Y es Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound W ater , 80°– 90°F (27°– 32°C) 1 1 ⁄ 4 cups (300 m.
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.
T o 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).
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.
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 W ater , 80°– 90°F (27°– 32°C) 1 1 ⁄ 2 c.
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 W ate.
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 Smal.
T o 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).
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 W ater , 80°– 90°F (27°– 32°C) 1 1 .
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 W ater , 80°– 90°F (.
Pignoli Bread French / Italian Cycle Delay Start T imer - Y es Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound W ater , 80°– 90°F (27°– 32°C) 1 1 ⁄ 2 cups (375 m.
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.
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 (27°– 32°C) 1 ⁄ 2 cup .
Carrot Cake Bread Quick Bread / Cake Cycle Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound V egetable oil 6 tablespoons (90 ml) 4 1 ⁄ 2 tablespoons (67 ml) 3 tablespoons.
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 (250 ml) 3 ⁄ 4 cup (175 ml) 1 ⁄ 2 c.
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 .
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 (50 ml) 3 tablespoons (45 ml) 2 tabl.
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, low fat 3 ⁄ 4 cup (175 ml) 1 ⁄ .
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 (125 ml) 1 ⁄ 3 cup (75 ml) 1 .
Nutty Low-Carb Bread Low-Carb Cycle / Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds W ater , 80°– 90°F (27°– 32°C) 1 1 ⁄ 2 cups (375 ml) 1 1 ⁄ 4 cups (.
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 (27°– 32°C) 1 1 ⁄ 2 cups (375 ml) 1 3 ⁄ .
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 (300 ml) 1 cup (250 ml) Heavy cream 2 .
Low-Carb Molasses Bread Low-Carb Cycle / Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds W ater , 80°– 90°F (27°– 32°C) 1 1 ⁄ 2 cup (375 ml) 1 1 ⁄ 4 cups.
Low-Carb Seed Bread Low-Carb Cycle / Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds W ater , 80°– 90°F (27°– 32°C) 1 cup 1 cups (250 ml) + 4 tablespoons (31.
Lower-Carb Bacon and Cheese Bread Low-Carb Cycle / Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds W ater , 80°– 90°F (27°– 32°C) 1 cup 1 1 ⁄ 4 cups (300 m.
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 (27°– 32°C) 1 3 ⁄ 4 cups (425 ml) 1 1 .
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 (27°– 32°C) 1 1 ⁄ 2 c.
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 (27°– 32°C) 1 1 ⁄ 2 cups (375 ml) 1 c.
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 (27°– 32°C) 1 3 ⁄ 4 cups (425.
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 (27°– 32°C) 1 3 ⁄ 4 cups (425 ml).
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 (27°– 32°C) 2 cups (500 ml) 1 1 ⁄ 2 cups (.
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) W ater ,.
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 (27°– 32.
Cheddar Breadsticks Dough / Pizza Dough Cycle Delay Start T imer- yes Ingredients Large – 40-45 sticks Medium – 30 sticks Small – 25 sticks W ater , 80°– 90°F (27°– 32°C) 1 cup (250 ml) .
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.
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.
Pizza Dough Dough/Pizza Dough Cycle Delay Start T imer - Y es Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound W ater , 80°– 90°F (27°– 32°C) 1 1 ⁄ 3 cups (325 ml.
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 W ater , 80°– 90°F (27°– 32°C) 1 1 .
Soft Pretzels Dough/Pizza Dough Cycle Delay Start T imer - Y es Ingredients Large – 16 pretzels Medium – 12 pretzels Small – 8 pretzels W ater , 80°– 90°F (27°– 32°C) 1 1 ⁄ 4 cups (300.
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.
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.
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 (175 ml) 9 t.
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.
Cinnamon Swirl Rolls Dough / Pizza Dough Cycle Delay Start T imer – No (contains raw eggs and fresh milk) Ingredients 24 cinnamon swirl rolls 18 cinnamon swirl rolls 12 cinnamon swirl rolls Lowfat m.
completed remove dough and punch to deflate. For large and medium recipes, divide into 2 equal portions. Let rest 10 minutes. Place the filling ingredients in a small bowl and stir with a whisk until well blended; reserve.
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 .
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 (1 cm) 8 ounces (224 g) 6 .
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.
Artisan Focaccia/Pizza Artisan Dough Cycle Ingredients About 1 1 ⁄ 2 pounds dough W ater , 60°– 70°F (15°– 21°C) 1 1 ⁄ 2 cups (375 ml) Sea salt 2 1 ⁄ 2 teaspoons (12 ml) Honey 2 teaspoon.
Buttermilk Whole Wheat W alnut Boule Artisan Dough Cycle / Time Delay - No Ingredients for 24-hour poolish (starter) Large 2 3 ⁄ 4 pounds W ater – cool 1 ⁄ 2 cup (125 ml) Active dry or instant y.
Divide the dough into 2 pieces. Shape each piece into a round. With the dough cupped in your hands, roll, seamed edges down, on the counter until the underside is smooth. Place on baking sheets lined with parchment and cover boules with plastic. Allow to rest for about 30 to 40 minutes until the boules have about doubled in size.
Cranberry Pistachio Boule Artisan Dough Cycle Ingredients 2 Pounds W ater , 60°– 70°F (15°– 21°C) 1 1 ⁄ 3 cups (325 ml) Maple syrup (not pancake syrup) 3 tablespoons (45 ml) W alnut or almon.
Hazelnut and Apricot Artisan Loaf Artisan Dough Cycle Ingredients About 2 pounds dough W ater , 60°– 70°F (15°– 21°C) 1 1 ⁄ 2 cups (375 ml) Sea salt 2 teaspoons (10 ml) Honey 1 tablespoon (1.
Semolina Loaf Artisan Dough Cycle Ingredients About 2 pounds dough W ater , 60°– 70°F (15°– 21°C) 2 cups (500 ml) Olive oil 3 tablespoons (45 ml) Sea salt 1 1 ⁄ 2 teaspoons (7 ml) Granulated.
Challah Loaf Sweet Breads Cycle Delay Start T imer – No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound W ater 1 cup (250 ml) 3 ⁄ 4 cup (175 ml) 1 ⁄ 2 cup + 2 tables.
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 (150 ml) 1 ⁄ 2 cup (125 ml) 1 ⁄ 3 cup (7.
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 (150 ml) 1 ⁄ 2 cup (125 ml) 1 ⁄ 3 cup .
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 (250 ml) 3 ⁄ 4 cup (175 ml) 3 ⁄ 4 cup (1.
T o prepare using Rapid Sweet Breads cycle: Select Rapid Sweet Breads, medium crust, loaf size. Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise).
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 (27°– 32°C) 1 ⁄.
“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 (27°– 32°C) 1 cup (250.
“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 (27°– 32°C.
Cranberry Sauce Makes 2 cups (500 ml) 3 cups (750 ml) fr esh or frozen cranberries, rinsed (remove and discar d any stems) 1 cup (250 ml) granulated sugar 1 ⁄ 2 cup (125 ml) cranberry juice 1 1 ⁄ 2 teaspoons (7 ml) pure vanilla extract 1 teaspoon (5 ml) grated orange zest Place the cranberries, sugar , juice, vanilla, and zest in a medium bowl.
T omato Chutney Makes about 4 cups (1 L) 1 can (14 – 15 ounce) diced tomatoes, with juices 6 ounces finely chopped [ 1 ⁄ 4 -inch (0.5 cm)] onion [about 1 cup (250 ml)] 5 ounces finely chopped [ 1 ⁄ 4 -inch (0.5 cm)] green pepper [1 cup (250 ml)] 1 cup (250 ml) packed light br own sugar 2 ⁄ 3 cup (150 ml) diced [ 1 ⁄ 4 -inch (0.
Peach, Mango, Papaya and Apricot Jam Makes about 3 cups (750 ml) 1 cup (250 ml) diced [ 1 ⁄ 2 -inch (1.25 cm)] peaches 1 cup (250 ml) diced [ 1 ⁄ 2 -inch (1.
Pear and Ginger Preserves Makes 2 cups (500 ml) 1 pound (500 g) thinly sliced pears (weigh after peeling and coring) 1 cup (250 ml) granulated sugar 1 ⁄ 4 cup (50 ml) powdered pectin 3 tablespoons (.
Plum Cassis Jam Makes about 3 cups (750 ml) 2 pounds (1 kg) plums, pitted and cut into 1 ⁄ 4 -inch (0.5 cm) slices 3 ⁄ 4 cup (175 ml) granulated sugar 1 ⁄ 3 cup (75 ml) crème de cassis liqueur 1 ⁄ 4 cup (50 ml) fresh lemon juice 1 package [1.
Tips 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 .
Last-Minute White Loaf Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds W ater , 100°F (40°C) 1 1 ⁄ 2 cups (375 ml) 1 1 ⁄ 8 cups (275 ml) V egetable oil or melted unsalted butter 1 tab.
Last-Minute “Pesto” Loaf Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds W ater , 100°F (40°C) 1 1 ⁄ 2 cups (375 ml) 1 1 ⁄ 8 cups (275 ml) Extra virgin olive oil 2 tablespoons (30.
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 (425 ml) 1 1 ⁄ 4 .
Last-Minute Corn Loaf Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Canned creamed corn 1 1 ⁄ 4 cups (300 ml) 7 ⁄ 8 cup (200 ml) Lowfat milk 1 ⁄ 2 cup (125 ml) 1 ⁄ 3 cup (75 ml) Unsalted butter , 1 ⁄ 2 - inch (1.
Last-Minute Cinnamon Raisin Y ogurt Bread Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Fat-free plain yogurt 3 ⁄ 4 cup (175 ml) 1 ⁄ 2 cup + 1 tablespoon (140 ml) Lowfat milk 3 ⁄ 4 cup (175 ml) 1 ⁄ 2 cup + 1 tablespoon (140 ml) Unsalted butter , 1 ⁄ 2 - inch (1.
W ARRANTY Three-Y ear Limited W arranty This warranty supersedes all previous warranties on the Cuisinart ™ Convection Bread Maker . This warranty is available to consumers only . Y ou are a consumer if you own a Cuisinart ™ Convection Bread Maker that was purchased at retail for personal, family , or household use.
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