Cuisinart CBK-100 - Manual (Page 6)

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 automati-
cally resume the process after 15 minutes.
Also Note: 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 up to 15 minutes.
AfTER BREAdMAKINg
There will be a series of 15 beeps to signal the end of the baking cycle; the
bread display window will read 00:00 and the unit will be in the Warm cycle.
Your bread will be kept warm for 60 minutes to prevent it from becoming
soggy. For optimal results, we recommend removing the loaf as soon as the
baking cycle is complete and letting it cool on a baking rack.
To remove bread from the pan,
a. Using oven mitts, open the lid and remove the bread pan by the
handle.
b. 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 knead-
ing paddle will be extremely hot.
pROgRAMS
Basic/white – The white bread cycle uses primarily white flour.
french/Italian – French/Italian breads require special timing and
temperatures to achieve that wonderful crispy, nicely browned crust.
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 wheat berry (including the bran
and the germ). Using whole wheat flour produces a bread that is brown to
dark brown in color (when all whole wheat flour is used), and the breads are
more flavorful and healthful than breads made with refined white flours (even
though “lost” nutrients are added back into white flours).
Sweet bread – The sweet bread program is specifically designed to bake
breads with high amounts of sugar, fats and proteins. These added ingredi-
ents tend to increase browning of the finished loaves.
gluten free – One in approximately 100 people has an allergy or sensitivity
to gluten. Since gluten is found in most flours used in traditional bread baking,
the ingredients to create gluten free breads are unique. While they are “yeast
breads,” the doughs are generally wet and have a batter-like consistency. It
is also important not to over-mix or over-knead gluten free doughs. There is
only one rise, and due to the high moisture content, baking time is increased.
Mix-ins must be added at the very beginning of the cycle with other basic
ingredients.
packaged mix – This program is intended for prepackaged yeast bread
mixes intended for the bread machine. 1½-and 2-pound dough mixes
work best.
Cake/Quick bread – (Referred to as batter breads in some cookbooks.)
Cake-like in texture, they are usually baked in a shaped pan such as a muffin
tin or loaf pan. They are a batter-type bread rather than a yeast dough, and
get their leavening from baking powder, baking soda and eggs. Mix-ins must
be added at the very beginning of the cycle with other basic ingredients.
If a quick bread is a little moist on top when baking is complete (moisture
will depend on ingredients of the quick bread), leave it in the bread maker for
an extra 10 to 15 minutes with no heat, and it will continue baking – this is
called “after cooking.”
dough –There are two ways to prepare dough in the bread maker if you wish
to bake it in a conventional oven.
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