CBK200C_IB_05CC25009

INSTRUCTION &

RECIPE BOOKLET

Cuisinart™ Convection Bread Maker

CBK-200C

For your safety and continued enjoyment of this product, always read the instruction book carefully before using.

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should

always be followed 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 handles. 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 in or taking off parts.

3. When unit is not in use and before cleaning, unplug the bread

maker from wall outlet. Let the bread maker cool down thoroughly

before assembling or disassembling it.

4. To protect against risk of electrical 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

cord where people may walk or trip on it. Unplug this bread

maker from the wall outlet before you go out for a trip or long

excursion.

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 appliance to the

nearest authorized service facility for examination, repair or

electrical 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 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 re, electric shock or injury.

11. Do not use 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 power cord away from the hot surface of this bread maker.

Do not put any ammable object on the hot surface of this bread

maker.

14. Place this bread maker a minimum of 2 inches (5 cm) away from

the wall or any 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 ngers.

17. To unplug, press and hold the Stop/Pause button for 1–3

seconds, 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 are

available from hardware stores and may be used with care. 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 grounding-type 3-wire cord. The

marked electrical rating of the cord set or extension cord should

be at least as great as the electrical rating of the appliance.

19. Electric power: 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.

20. Extreme caution must be used when moving an appliance

containing hot oil or other hot liquids.

21. Always attach plug to appliance rst, then plug cord into the wall

outlet. To disconnect, turn any control to “off”, then remove plug

from wall outlet.

THIS UNIT IS INTENDED FOR

HOUSEHOLD USE ONLY

READ AND SAVE THESE

INSTRUCTIONS

SPECIAL CORD SET INSTRUCTIONS

NOTICE

This appliance has a polarized plug (one blade is wider than the oth-

er). To reduce the risk of electric shock, this plug will t in a polarized

outlet only one way. If the plug does not t fully in the outlet, reverse

the plug. If it still does not t, contact a qualied electrician. Do not

modify the plug in any way.

CONTENTS

Important Safeguards......................................2

Introduction .............................................3

Parts and Features........................................3

Before First Use ..........................................4

Control Panel ............................................4

Operating Instructions .....................................4

Power Failure Backup .....................................6

Types of Bread ...........................................6

Cycle of bread making .....................................8

Timetable ...............................................9

Measuring Ingredients ....................................13

Loading Ingredients ...................................... 13

Measurement/Conversion Chart ............................13

Cleaning and Care .......................................13

Tips and Hints ..........................................14

Troubleshooting .........................................16

Bread Maker Pantry ......................................17

Recipes................................................19

Warranty ...............................................37

INTRODUCTION

Get ready to enjoy warm, fresh, homemade bread whenever you want

it! Your new Cuisinart

Convection Bread Maker makes it easy, and

even lets you program your baking for some breads up to 12 hours in

advance. Decide which of our fabulous recipes you want to try, or use

a family favourite. Then just add ingredients and select a menu option,

crust colour and loaf size. We’ll do the rest! We’ve included recipes for

our Low Carb and Gluten Free menu options, as well as a variety of

other breads, doughs and jams.

PARTS AND FEATURES

1. Removable lid:

Brushed stainless steel with polished

chrome rim

Viewing window:

Glass viewing window

Side handles: Elegant,

chrome side handles

Control Panel: Easy push

button controls;

16 menu options,

3 crust colours, and 3 loaf sizes for

over 100 choices

5. LCD display:

Indicates program

selections and baking cycles

6. Removable bread pan with handle:

Horizontal loaf, nonstick

Kneading paddle: Removable,

nonstick paddle

Baking chamber

9. Heating element

(not shown)

10. Power cord

(not shown)

11.

Measuring Spoon

12.

Measuring Cup

3 3

BEFORE FIRST USE

Remove all packaging and any promotional labels or stickers from

your bread maker. Be sure that all parts (page 3) of your new bread

maker have been unpacked before discarding any packaging materi-

als. You may want to keep the box and packing materials for use at a

later date.

Before using your Cuisinart

Convection Bread Maker for the rst

time, remove all protective paper and wrapping. Wipe housing with

a damp cloth to remove any dust from the warehouse or shipping.

Wash inside of lid with sponge or damp cloth.

CONTROL PANEL

Display Window – Indicates your menu

selection, current baking cycle, loaf size,

crust colour and baking time.

Delay Start Timer

– The Cuisinart

Convection Bread Maker allows you to

program baking for a later time. Just set

the Delay Start Timer for a nish-time up

to 12 hours later.

Mix-ins – This audible signal will alert

you when to add extra ingredients, such

as fruits and nuts, during the second

kneading cycle.

The red LED indicator will be on when

the Mix-ins feature is activated; off when

it’s deactivated. Press the button once

to deactivate the Mix-ins feature. The

Mix-ins feature automatically defaults to

on except for Low Carb, Quick Breads, Gluten Free and Last Minute

Loaf.

Please note: There are no Mix-ins signals for Low Carb, Quick Bread,

Gluten Free or Last Minute Loaf program options. Mix-ins must be

added at the very beginning of the cycle with other basic ingredients.

Menu – The Cuisinart

Convection Bread Maker offers 16 different

menu cycles. Press the Menu button to scroll through and select a

cycle. The numbers on the LCD will correspond with the numbers on

the control panel.

Crust – Press Crust to select desired crust colour. An indicator arrow

will appear above the colour selected: Light, Medium or Dark. The

machine automatically defaults to Medium.

Loaf – Press Loaf to select desired loaf size: (1 LB, 1.5 LB or 2 LB)

An indicator arrow will appear below the size selected. The machine

will automatically default to 2 LB. Some menu cycles are limited to

certain loaf options, and the LCD panel will display accordingly.

Start – Press Start to start the program selected, and to resume after

Pause. The red LED indicator will remain on during the Preheat,

Knead, Rise and Bake cycle. The LED indicator will ash on/off during

the Keep Warm function.

If you hear a beep after pressing a button, the beep is indicating an

invalid choice. For example, Crust selection is not available for

Dough, Jam and Bake Only programs. There will be an error beep if

the Crust button is pressed after selecting these menu options.

Stop/Pause – Press this button once to pause the cycle. This will

pause the machine for a maximum of 15 minutes, after which the unit

will resume the set menu program. To reactivate before 15 minutes,

simply press Start again.

Press this button once and hold for three seconds to stop machine.

OPERATING INSTRUCTIONS

1. Remove bread pan and attach kneading paddle.

2. Properly measure all ingredients into the bread pan in the exact

order they are listed. Always put the liquids in rst, 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.

3. Insert the bread pan back into the baking chamber. Press rmly

so that the bread pan ts 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 corresponding

menu number will be indicated

on the LCD screen. Please note:

You will need to scroll through

the list again if you pass your

preferred cycle.

6. Select Crust colour – Press Crust

to choose your preferred crust:

Light, Medium or Dark. The

Cuisinart

Convection Bread

Maker will automatically default

to medium crust.

Please note:

the crust control

feature will not operate for

Dough, Jam and Bake Only

cycles. If youchoose an invalid

option, you will hear an error beep.

7. Select Loaf Size – Press Loaf to choose your preferred dough

size: 1, 1.5 or 2 LB. The Cuisinart

Convection Bread Maker will

automatically default to a 2 LB loaf size.

Please note: the Loaf control feature will not operate for all menu

options, such as Jam and Bake Only cycles. Gluten-free and

Low-Carb settings do not offer 1-pound setting. If you choose an

invalid option, you will hear an error beep.

8. Mix-ins feature – There are some wonderful recipes for fruit and

nut breads, olive loaf, cheese bread, and so on, which require

mix-in ingredients such as fruit and nuts, to be added after basic

ingredients are kneaded.

The Mix-ins option will automatically default to on except for Low

Carb, Quick Bread, Gluten Free or Last Minute Loaf programs.

Press Mix-ins once if you choose to deactivate this feature. The

LED light will indicate whether the signal is on or off. The signal

can be set or deactivated anytime before the second knead cycle.

The Mix-ins signal will sound (if activated) at 14 minutes before

the end of the second knead. This signal consists of a series of

four sets of 5 long beeps each.

When you hear the signal, carefully open the bread maker lid and

add any additional mix-ins the recipe requires. Gently close the lid

to continue baking.

Please note: There are no Mix-ins signals for Low Carb, Quick

Bread, Gluten Free or Last Minute Loaf program options. Mix-ins

must be added at the very beginning of the cycle with other basic

ingredients.

9. You can press Start at this stage or activate Delay Start Timer.

Never use the delay feature if your recipe includes ingredients

which can spoil (eggs, milk or milk products, meat, ﬁsh, and

so on).

See Tips and Hints (page 14) for important advice on using

this feature.

The Cuisinart

Convection Bread Maker gives you the

convenient option of choosing the exact time your bread will

be fresh and warm and ready to eat! Your bread maker has a

delay setting up to 12 hours. The time you set relates to the

ﬁnish-time of baking the loaf. Simply set the Delay Start Timer

the number of hours ahead that you want the loaf to nish. Press

the + or – buttons to set time for completion up to 12 hours later.

Press to increase or decrease time by 10-minute increments or

hold either button down for continuous movement.

In other words, if you decide in the morning that you would like

a warm loaf of bread for dinner at 7 pm, simply set the Delay Start

Timer the number of hours ahead to the time you want the loaf

to nish. If it’s 8 in the morning you can place your ingredients

in the bread maker and set the delay timer to read 11:00. At 7 pm,

eleven hours later, the end bake signal will sound to let you know

that the bread is ready.

10. Press Start to begin baking process. An indicator arrow on the

LCD will indicate the current function: Preheat, Knead, Rise, Bake,

Keep Warm

The rst knead cycle will actually mix the basic ingredients. Three

kneads are standard for most bread settings. The rst 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 count

down display. These are rise cycles.

Once you choose a menu program and press Start, the unit will

automatically take care of each step for you until the loaf nishes

baking. If you choose a recipe with mix-ins such as fruits and

nuts, the unit will signal the time to add these ingredients and the

Mix-ins light will ash. See operating instruction #8 (page 5).

11. Remove paddle signal: For your convenience, there will be an

audible signal before the last rise cycle, indicating the point at

which the mixing/kneading is complete, and the paddle can be

removed (to avoid a small hole in the bottom of your baked loaf).

Signal consists of a series of three sets of 6 quick beeps each.

If you want to remove the paddle at this time, or remove and re-

shape the dough before replacing in bread pan, press Pause.

Using oven mitts, open the lid and remove the bread pan by the

handles. Close lid. The bread machine will pause for 15 minutes

before automatically resuming.

Take the dough from pan and remove paddle. Form dough into

a neat ball and replace in centre of bread pan. Replace pan in

bread maker. As soon as you replace bread pan and dough in

machine, press Start again to resume baking program.

If you plan to remove the dough and reshape in another pan for

baking in your conventional oven, this signal is an indication of

the appropriate time for that too. Be sure to press Stop to reset

the machine before it continues on to Rise, Bake and Keep Warm

cycles. (Machine would automatically resume after 15 minutes.)

12. When the baking cycle is complete the end bake signal will

sound. The bread display window will indicate unit is in Warm

cycle and time will read 00:00.

Using oven mitts, open the lid and remove the bread pan by the

handle.

Please note: If you do not Stop the machine and remove

your bread, the bread maker will automatically switch to its keep

warm feature.

Your bread will be kept warm for 60 minutes to prevent your loaf

from becoming soggy. For optimal results, we recommend

removing your loaf as soon as the baking cycle is complete, and

letting it cool on a baking rack.

Please note: The keep warm function will not operate for any

Dough, Jam and Bake Only cycles.

13. Remove bread from pan – Using oven mitts, grab the bottom

of the bread pan, move handle aside, and shake until the bread is

released.

For best results, allow the loaf to cool on a wire rack for 20 to 30

minutes prior to cutting.

Please note: Be sure to remove the kneading paddle from the

nished loaf. 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 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.

TYPES OF BREAD

White – The white bread cycle uses primarily white our.

Whole wheat bread –

Whole wheat bread is a yeast bread that is

made with a signicant portion of whole wheat our (50% or more),

rather than with all white bread our. Breads made from whole wheat

our are more nutritious because the our is milled from the entire

wheat berry (including the bran and the germ). Using whole wheat

our produces a bread that is brown to dark brown in colour (when

all whole wheat our is used), and the breads are more avourful and

healthful than breads made with rened white ours (even though

“lost” nutrients are added back into white ours).

French/Italian –

French/Italian breads require special timing and

temperatures to achieve that wonderful crispy, nicely browned crust.

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

mufn 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.”

Sweet bread – The Sweet Breads settings are for baking breads with

high amounts of sugar, fats and proteins, all of which tend to increase

browning.

Low-carb – Low-carb baking is unique in its ingredients. Because

low/lower- carb breads are low in sugar, the baking time is different.

It is also important not to over-mix or over-knead when preparing

low/lower-carb breads. Our exclusive low-carb setting assures proper

kneading and baking times. Mix-ins must be added at the very begin-

ning of the cycle with other basic ingredients.

Gluten-free –

One in approximately 100 people has an allergy or

sensitivity to gluten. Since gluten is found in most ours used in tra-

ditional bread baking, the ingredients to create gluten-free breads are

unique. While they are “yeast breads,” the doughs are generally wet-

ter and more like a batter. 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. Our exclusive gluten-free

setting makes it easy to get the right results. Mix-ins must be added

at the very beginning of the cycle with other basic ingredients.

Dough/pizza dough –

There are two ways for preparing dough in the

bread maker, if you intend to bake your bread, rolls, cakes, and so on,

in your conventional oven.

Our Dough/pizza dough cycle mixes ingredients, kneads and takes

the dough through the rst rise cycle. It is appropriate for almost any

dough recipe (except gluten-free or low-carb) and ideal for pizza or

pretzel dough. It is intended that dough will be removed, deated

and shaped by hand and allowed to rise 1 or 2 more times out of the

bread maker.

Alternatively, you can choose a specic bread type from the menu op-

tions, and remove the dough when the signal before last rise sounds.

This will take you through two rise cycles.

This method is suitable for any alternate loaf shape, round loaf, dinner

rolls, braided challah bread, and so on. Last rise will take place out-

side the bread maker.

Artisan dough –

This cycle allows the preparation of artisan breads.

There are several long, slow, cool rises that will enhance the develop-

ment of texture, taste and crust in the nal shaped and baked bread.

Rapid – Rapid cycle options are provided for a number of menu

choices: white bread, wheat bread, French/Italian and quick bread.

The time saving is achieved with the use of rapid rise yeast. Any rapid

cycle must be used with a recipe using rapid rise yeast, or the bread

will not rise and bake properly. Almost any recipe can be modied by

replacing standard yeast with an equal or larger amount of rapid rise

yeast.

Jams and chutneys – The bread maker is a great cooking environ-

ment for homemade jams and chutneys. The paddle automatically

keeps the ingredients stirring through the process. The heating

element is placed in a way that the contents of the pot will not get

burned. We provide recipes starting on page 20 to get you started.

They make a wonderful complement to freshly baked bread!

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

basic ingredients. Please note: Because they are added at the begin-

ning, there will be no signal indicating mix-ins.

This function can come in handy when you cannot plan ahead for

bread making. The Last-Minute Loaf cycle requires the use of rapid

rising yeast. The kneading and rising of this cycle is suitable for

white bread recipes. Allow it to cool before cutting or allow to remain

in the bread maker for 60 minutes on Keep Warm cycle before serv-

ing.

Bake Only – This menu setting activates the bread maker for bake

function only, and can be set in 10-minute intervals up to 90 minutes.

You can use this setting if you want the nished loaf to have darker

crust colour (this will only require a few extra minutes, so keep your

eye on the loaf). Bake Only can also be used to bake store-purchased

doughs.

CYCLES OF BREAD MAKING

Knead – There are typically 3 knead cycles for most bread types.

The rst knead cycle will actually mix the ingredients. Mix-ins can be

added during the second knead. The one or two other short knead

cycles will punch the dough down before the rise cycles.

Rise – There are periods of resting in which the unit will not be active

except for the countdown display. These are rise cycles. A good rise

is as important to the avour of your bread as kneading and baking.

During the rise, the machine will appear inactive – the dough is “at

work”.

Bake – The Cuisinart

Convection Bread Maker will regulate the bak-

ing time and temperature according to the individual recipe.

Convection feature – A fan circulates air throughout baking cycles

for better overall browning and crispier crust. The convection feature

runs during Bake Only and Keep Warm only.

Warm –

The Keep Warm cycle allows you to leave the nished bread

in the machine to serve warm. It also helps keep the crust from

becoming soggy if not removed from the machine immediately after

baking. Some crusts will darken slightly in Keep Warm mode. For best

results it is recommended to remove nished loaf as soon as baking

cycle is complete. Cool on a baking rack.

AUDIBLE TONES

Mix-ins – The signal consists of a series of four sets of 5 long beeps

each at 14 minutes before the end of the second knead (page 5, #8).

Remove Paddle – The signal consists of a series of three sets of 6

quick beeps before last rise (page 6, #11).

Baking Cycle Complete – At the end of the baking cycle a series of

10 beeps will sound when the cycle is done (page 6, #12).

Keep Warm Function – There will be a series of 12 beeps after the

completion of the keep warm function.

Jam Program Only – Tones will sound at 5 minutes and 10 minutes

into program (page 7) as a recommendation to clean sides of the pan

with a spatula.

Error Beep – There will be an error beep if you press an invalid func-

tion (page 5, #6 and #7).

NO Cycle Crust Size Preheat Knead 1 Knead 2 Rise 1 Knead 3 Rise 2 Knead 4 Rise 3 Bake Total Keep Warm

1 White Light 1.0LB 0MIN 3MIN 31MIN 26MIN 15SEC 25MIN 15SEC 55MIN 37M 2:57 60

1.5LB 0MIN 3MIN 31MIN 26MIN 15SEC 25MIN 15SEC 55MIN 40M 3:00 60

2.0LB 0MIN 3MIN 31MIN 26MIN 15SEC 25MIN 15SEC 55MIN 43M 3:03 60

Medium 1.0LB 0MIN 3MIN 31MIN 26MIN 15SEC 25MIN 15SEC 55MIN 45M 3:05 60

1.5LB 0MIN 3MIN 31MIN 26MIN 15SEC 25MIN 15SEC 55MIN 50M 3:10 60

2.0LB 0MIN 3MIN 31MIN 26MIN 15SEC 25MIN 15SEC 55MIN 55M 3:15 60

Dark 1.0LB 0MIN 3MIN 31MIN 26MIN 15SEC 25MIN 15SEC 55MIN 60M 3:20 60

1.5LB 0MIN 3MIN 31MIN 26MIN 15SEC 25MIN 15SEC 55MIN 65M 3:25 60

2.0LB 0MIN 3MIN 31MIN 26MIN 15SEC 25MIN 15SEC 55MIN 70M 3:30 60

2 Rapid White Light 1.0LB 0MIN 3MIN 31MIN 26MIN 15SEC 55MIN 0SEC 0MIN 37M 2:32 60

1.5LB 0MIN 3MIN 31MIN 26MIN 15SEC 55MIN 0SEC 0MIN 40M 2:35 60

2.0LB 0MIN 3MIN 31MIN 26MIN 15SEC 55MIN 0SEC 0MIN 43M 2:38 60

Medium 1.0LB 0MIN 3MIN 31MIN 26MIN 15SEC 55MIN 0SEC 0MIN 45M 2:40 60

1.5LB 0MIN 3MIN 31MIN 26MIN 15SEC 55MIN 0SEC 0MIN 50M 2:45 60

2.0LB 0MIN 3MIN 31MIN 26MIN 15SEC 55MIN 0SEC 0MIN 55M 2:50 60

Dark 1.0LB 0MIN 3MIN 31MIN 26MIN 15SEC 55MIN 0SEC 0MIN 60M 2:55 60

1.5LB 0MIN 3MIN 31MIN 26MIN 15SEC 55MIN 0SEC 0MIN 65M 3:00 60

2.0LB 0MIN 3MIN 31MIN 26MIN 15SEC 55MIN 0SEC 0MIN 70M 3:05 60

3 Whole Wheat Light 1.0LB 30MIN 3MIN 25MIN 80MIN 15SEC 31MIN 15SEC 46MIN 40M 4:15 60

1.5LB 30MIN 3MIN 25MIN 80MIN 15SEC 31MIN 15SEC 46MIN 44M 4:19 60

2.0LB 30MIN 3MIN 25MIN 80MIN 15SEC 31MIN 15SEC 46MIN 48M 4:23 60

Medium 1.0LB 30MIN 3MIN 25MIN 80MIN 15SEC 31MIN 15SEC 46MIN 45M 4:20 60

1.5LB 30MIN 3MIN 25MIN 80MIN 15SEC 31MIN 15SEC 46MIN 50M 4:25 60

2.0LB 30MIN 3MIN 25MIN 80MIN 15SEC 31MIN 15SEC 46MIN 55M 4:30 60

Mix-ins Removable Paddle

2:37 1:32

2:40 1:35

2:43 1:38

2:45 1:40

2:50 1:45

2:55 1:50

3:00 1:55

3:05 2:00

3:10 2:05

2:12 1:32

2:15 1:35

2:18 1:38

2:20 1:40

2:25 1:45

2:30 1:50

2:35 1:55

2:40 2:00

2:45 2:05

3:31 1:26

3:35 1:30

3:39 1:34

3:36 1:31

3:41 1:36

3:46 1:41

TIMETABLE FOR THE CUISINART

CONVECTION BREAD MAKER

Audible Tones*

*Audible Tones will sound at speciﬁed time listed in chart above as a reminder to add Mix-ins or remove paddle.

NO Cycle Crust Size Preheat Knead 1 Knead 2 Rise 1 Knead 3 Rise 2 Knead 4 Rise 3 Bake Total Keep Warm

Dark 1.0LB 30MIN 3MIN 25MIN 80MIN 15SEC 31MIN 15SEC 46MIN 54M 4:29 60

1.5LB 30MIN 3MIN 25MIN 80MIN 15SEC 31MIN 15SEC 46MIN 60M 4:35 60

2.0LB 30MIN 3MIN 25MIN 80MIN 15SEC 31MIN 15SEC 46MIN 64M 4:39 60

4 Rapid Whole Wheat Light 1.0LB 5MIN 3MIN 25MIN 30MIN 15SEC 46MIN 0SEC 0MIN 40M 2:29 60

1.5LB 5MIN 3MIN 25MIN 30MIN 15SEC 46MIN 0SEC 0MIN 44M 2:33 60

2.0LB 5MIN 3MIN 25MIN 30MIN 15SEC 46MIN 0SEC 0MIN 48M 2:37 60

Medium 1.0LB 5MIN 3MIN 25MIN 30MIN 15SEC 46MIN 0SEC 0MIN 45M 2:34 60

1.5LB 5MIN 3MIN 25MIN 30MIN 15SEC 46MIN 0SEC 0MIN 50M 2:39 60

2.0LB 5MIN 3MIN 25MIN 30MIN 15SEC 46MIN 0SEC 0MIN 55M 2:44 60

Dark 1.0LB 5MIN 3MIN 25MIN 30MIN 15SEC 46MIN 0SEC 0MIN 54M 2:43 60

1.5LB 5MIN 3MIN 25MIN 30MIN 15SEC 46MIN 0SEC 0MIN 60M 2:49 60

2.0LB 5MIN 3MIN 25MIN 30MIN 15SEC 46MIN 0SEC 0MIN 64M 2:53 60

5 French/Italian Light 1.0LB 0MIN 3MIN 30MIN 32MIN 15SEC 30MIN 15SEC 55MIN 42M 3:12 60

1.5LB 0MIN 3MIN 30MIN 32MIN 15SEC 30MIN 15SEC 55MIN 53M 3:23 60

2.0LB 0MIN 3MIN 30MIN 32MIN 15SEC 30MIN 15SEC 55MIN 64M 3:34 60

Medium 1.0LB 0MIN 3MIN 30MIN 32MIN 15SEC 30MIN 15SEC 55MIN 62M 3:32 60

1.5LB 0MIN 3MIN 30MIN 32MIN 15SEC 30MIN 15SEC 55MIN 66M 3:36 60

2.0LB 0MIN 3MIN 30MIN 32MIN 15SEC 30MIN 15SEC 55MIN 70M 3:40 60

Dark 1.0LB 0MIN 3MIN 30MIN 32MIN 15SEC 30MIN 15SEC 55MIN 65M 3:35 60

1.5LB 0MIN 3MIN 30MIN 32MIN 15SEC 30MIN 15SEC 55MIN 72M 3:42 60

2.0LB 0MIN 3MIN 30MIN 32MIN 15SEC 30MIN 15SEC 55MIN 74M 3:44 60

6 Rapid French Italian Light 1.0LB 0MIN 3MIN 30MIN 26MIN 15SEC 55MIN 0SEC 0MIN 42M 2:36 60

1.5LB 0MIN 3MIN 30MIN 26MIN 15SEC 55MIN 0SEC 0MIN 53M 2:47 60

2.0LB 0MIN 3MIN 30MIN 26MIN 15SEC 55MIN 0SEC 0MIN 64M 2:58 60

Medium 1.0LB 0MIN 3MIN 30MIN 26MIN 15SEC 55MIN 0SEC 0MIN 62M 2:56 60

1.5LB 0MIN 3MIN 30MIN 26MIN 15SEC 55MIN 0SEC 0MIN 66M 3:00 60

2.0LB 0MIN 3MIN 30MIN 26MIN 15SEC 55MIN 0SEC 0MIN 70M 3:04 60

Mix-ins Removable Paddle

3:45 1:40

3:51 1:46

3:55 1:50

2:10 1:26

2:14 1:30

2:18 1:34

2:15 1:31

2:20 1:36

2:25 1:41

2:24 1:40

2:30 1:46

2:34 1:50

2:53 1:37

3:04 1:48

3:15 1:59

3:13 1:57

3:17 2:01

3:21 2:05

3:16 2:00

3:23 2:07

3:25 2:09

2:17 1:37

2:28 1:48

2:39 1:59

2:37 1:57

2:41 2:01

2:45 2:05

Audible Tones*

*Audible Tones will sound at speciﬁed time listed in chart above as a reminder to add Mix-ins or remove paddle.

NO Cycle Crust Size Preheat Knead 1 Knead 2 Rise 1 Knead 3 Rise 2 Knead 4 Rise 3 Bake Total Keep Warm

Dark 1.0LB 0MIN 3MIN 30MIN 26MIN 15SEC 55MIN 0SEC 0MIN 65M 2.59 60

1.5LB 0MIN 3MIN 30MIN 26MIN 15SEC 55MIN 0SEC 0MIN 72M 3:06 60

2.0LB 0MIN 3MIN 30MIN 26MIN 15SEC 55MIN 0SEC 0MIN 74M 3:08 60

7 Quick Bread/Cake Light 1.0LB 0MIN 3MIN 5MIN 0MIN 0SEC 0MIN 0SEC 0MIN 73M 1:21 22

1.5LB 0MIN 3MIN 5MIN 0MIN 0SEC 0MIN 0SEC 0MIN 97M 1:45 22

2.0LB 0MIN 3MIN 5MIN 0MIN 0SEC 0MIN 0SEC 0MIN 118M 2:06 22

Medium 1.0LB 0MIN 3MIN 5MIN 0MIN 0SEC 0MIN 0SEC 0MIN 75M 1:23 22

1.5LB 0MIN 3MIN 5MIN 0MIN 0SEC 0MIN 0SEC 0MIN 99M 1:47 22

2.0LB 0MIN 3MIN 5MIN 0MIN 0SEC 0MIN 0SEC 0MIN 120M 2:08 22

Dark 1.0LB 0MIN 3MIN 5MIN 0MIN 0SEC 0MIN 0SEC 0MIN 77M 1:25 22

1.5LB 0MIN 3MIN 5MIN 0MIN 0SEC 0MIN 0SEC 0MIN 101M 1:49 22

2.0LB 0MIN 3MIN 5MIN 0MIN 0SEC 0MIN 0SEC 0MIN 122M 2:10 22

8 Low Carb Light 1.5LB 3MIN 4MIN 9MIN 15MIN 10SEC 75MIN 0SEC 0MIN 73M 2:59 60

2.0LB 3MIN 4MIN 9MIN 15MIN 10SEC 75MIN 0SEC 0MIN 82M 3:08 60

Medium 1.5LB 3MIN 4MIN 9MIN 15MIN 10SEC 75MIN 0SEC 0MIN 75M 3:01 60

2.0LB 3MIN 4MIN 9MIN 15MIN 10SEC 75MIN 0SEC 0MIN 84M 3:10 60

Dark 1.5LB 3MIN 4MIN 9MIN 15MIN 10SEC 75MIN 0SEC 0MIN 77M 3:03 60

2.0LB 3MIN 4MIN 9MIN 15MIN 10SEC 75MIN 0SEC 0MIN 86M 3:12 60

9 Gluten Free Light 1.5LB 8MIN 4MIN 19MIN 48MIN 0SEC 0MIN 0SEC 0MIN 78M 2:37 60

2.0LB 8MIN 4MIN 19MIN 48MIN 0SEC 0MIN 0SEC 0MIN 83M 2:42 60

Medium 1.5LB 8MIN 4MIN 19MIN 48MIN 0SEC 0MIN 0SEC 0MIN 80M 2:39 60

2.0LB 8MIN 4MIN 19MIN 48MIN 0SEC 0MIN 0SEC 0MIN 85M 2:44 60

Dark 1.5LB 8MIN 4MIN 19MIN 48MIN 0SEC 0MIN 0SEC 0MIN 82M 2:41 60

2.0LB 8MIN 4MIN 19MIN 48MIN 0SEC 0MIN 0SEC 0MIN 87M 2:46 60

Mix-ins Removable Paddle

2:40 2:00

2:47 2:07

2:49 2:09

N/A 1:13

N/A 1:37

N/A 1:58

N/A 1:15

N/A 1:39

N/A 2:00

N/A 1:17

N/A 1:41

N/A 2:02

N/A 2:28

N/A 2:37

N/A 2:30

N/A 2:39

N/A 2:32

N/A 2:41

N/A 2:06

N/A 2:11

N/A 2:08

N/A 2:13

N/A 2:10

N/A 2:15

Audible Tones*

*Audible Tones will sound at speciﬁed time listed in chart above as a reminder to add Mix-ins or remove paddle.

NO Cycle Crust Size Preheat Knead 1 Knead 2 Rise 1 Knead 3 Rise 2 Knead 4 Rise 3 Bake Total Keep Warm

10 Dough/Pizza Dough N/A 1.0LB 0MIN 3MIN 24MIN 58MIN 0SEC 0MIN 0SEC 0MIN 0M 1.25 N/A

1.5LB 0MIN 3MIN 27MIN 60MIN 0SEC 0MIN 0SEC 0MIN 0M 1:30 N/A

2.0LB 0MIN 3MIN 32MIN 65MIN 0SEC 0MIN 0SEC 0MIN 0M 1:40 N/A

11 Artisan Dough N/A N/A 0MIN 5MIN 35MIN 70MIN 1SEC 85MIN 10SEC 110MIN 0M 5:05 N/A

12 Sweet Bread Light 1.0LB 0MIN 3MIN 31MIN 31MIN 15SEC 30MIN 15SEC 50MIN 52M 3:17 60

1.5LB 0MIN 3MIN 31MIN 31MIN 15SEC 30MIN 15SEC 50MIN 54M 3:19 60

2.0LB 0MIN 3MIN 31MIN 31MIN 15SEC 30MIN 15SEC 50MIN 56M 3:21 60

Medium 1.0LB 0MIN 3MIN 31MIN 31MIN 15SEC 30MIN 15SEC 50MIN 54M 3:19 60

1.5LB 0MIN 3MIN 31MIN 31MIN 15SEC 30MIN 15SEC 50MIN 57M 3:22 60

2.0LB 0MIN 3MIN 31MIN 31MIN 15SEC 30MIN 15SEC 50MIN 60M 3:25 60

Dark 1.0LB 0MIN 3MIN 31MIN 31MIN 15SEC 30MIN 15SEC 50MIN 58M 3:23 60

1.5LB 0MIN 3MIN 31MIN 31MIN 15SEC 30MIN 15SEC 50MIN 61M 3:26 60

2.0LB 0MIN 3MIN 31MIN 31MIN 15SEC 30MIN 15SEC 50MIN 64M 3:29 60

13 Rapid Sweet Breads Light 1.0LB 0MIN 3MIN 31MIN 31MIN 15SEC 50MIN 0SEC 0MIN 52M 2:47 60

1.5LB 0MIN 3MIN 31MIN 31MIN 15SEC 50MIN 0SEC 0MIN 54M 2:49 60

2.0LB 0MIN 3MIN 31MIN 31MIN 15SEC 50MIN 0SEC 0MIN 56M 2:51 60

Medium 1.0LB 0MIN 3MIN 31MIN 31MIN 15SEC 50MIN 0SEC 0MIN 54M 2:49 60

1.5LB 0MIN 3MIN 31MIN 31MIN 15SEC 50MIN 0SEC 0MIN 57M 2:52 60

2.0LB 0MIN 3MIN 31MIN 31MIN 15SEC 50MIN 0SEC 0MIN 60M 2:55 60

Dark 1.0LB 0MIN 3MIN 31MIN 31MIN 15SEC 50MIN 0SEC 0MIN 58M 2:53 60

1.5LB 0MIN 3MIN 31MIN 31MIN 15SEC 50MIN 0SEC 0MIN 61M 2:56 60

2.0LB 0MIN 3MIN 31MIN 31MIN 15SEC 50MIN 0SEC 0MIN 64M 2:59 60

14 Jam 0MIN 0MIN 15MIN 0MIN 0SEC 0MIN 0SEC 0MIN 70M 1:25 20

15 Last Minute Loaf Medium 1.5LB 0MIN 1MIN 10MIN 0MIN 0SEC 0MIN 0SEC 11MIN 37M 0:59 60

2.0LB 0MIN 1MIN 10MIN 0MIN 0SEC 0MIN 0SEC 14MIN 40M 1:05 60

16 Bake Only 0MIN 0MIN 0MIN 0MIN 0SEC 0MIN 0SEC 0MIN 10M 0:10 60

Mix-ins Removable Paddle

1:12 N/A

1:14 N/A

1:19 N/A

4:39 N/A

2:57 1:22

2:59 1:24

3:01 1:26

2:59 1:24

3:02 1:27

3:05 1:30

3:03 1:28

3:06 1:31

3:09 1:34

2:27 1:42

2:29 1:44

2:31 1:46

2:29 1:44

2:32 1:47

2:35 1:50

2:33 1:48

2:36 1:51

2:39 1:54

N/A N/A

N/A 0:48

1:02 0:54

N/A N/A

Audible Tones*

*Audible Tones will sound at speciﬁed time listed in chart above as a reminder to add Mix-ins or remove paddle.

1212

MEASURING INGREDIENTS

Important note: The most important rule of making bread:

Use exact measurements. This is the key to successful bread

baking.

With wet ingredients, use only liquid measuring cups with the cups/

ounces marked clearly on the side. After lling the measuring cup,

place it on a at surface and view it at eye level to make sure the

amount of liquid is exact. Liquids must be room temperature.

With dry ingredients ll 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 container (for example, our). By scooping,

you could add up to one tablespoon of extra ingredients. Do not pack

down.

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:

— FIRST, liquid ingredients – room temperature

— SECOND, dry ingredients

— LAST, yeast – Yeast must be separate from wet ingredients. Cre

ate a small crater in dry ingredients using your nger or a spoon, and

place yeast within the crater. Make sure yeast is fresh.

Also, make sure ALL ingredients are at room temperature, unless

otherwise noted [that is, between 75˚–90˚F (24 – 32˚C)]. Temperatures

too cool or too warm can affect the way the bread rises and bakes.

Note: Water should not be warm, or it will affect rising.

Last, it’s a good idea to start with fresh ingredients. Fresh our and

fresh yeast are critical.

See troubleshooting section (pages 16–17) to learn more.

MEASUREMENT/CONVERSION CHART

1 ½ teaspoons = ½ tablespoon 8 tablespoons = ½ cup

3 teaspoons = 1 tablespoon 12 tablespoons = ¾ cup

½ tablespoon = 1 ½ teaspoons 16 tablespoons = 1 cup

2 tablespoons =

⁄8 cup

/8 tablespoons = ¼ cup + 2 tablespoons

4 tablespoons = ¼ cup 8 tablespoons = ½ cup + 2 tablespoons

5 tablespoons + 1 teaspoon =

/3 cup 8 tablespoons = ¾ cup + 2 tablespoons

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 dishwasher safe. Do not use metal utensils with the

baking pans as they will damage the nonstick surface.

Baking chamber – Remove all bread crumbs by wiping them away

with a slightly damp cloth or clean pastry brush. DO NOT bend the

heating element, which is located on the inside of the bread maker.

Unplug machine before cleaning.

Lid – Wipe inside of lid with sponge or damp cloth. Lid should not be

immersed in water.

Outer Housing –

Use only a mild, nonabrasive cleanser to clean the

outside of the bread maker.

Control Panel – Wipe with a slightly damp cloth as necessary. Take

care not to allow water or cleaning uids under buttons of control

panel.

Yeast/Baking Powder or

Baking Soda

Dry Ingredients

Water or Liquids

CARING FOR YOUR BREAD MAKER

Keep your bread maker clean at all times.

Caution: Do not use metal utensils with the bread maker, as they will

damage the non-stick pan and other parts.

Don’t worry if the colour of the baking pan changes over time. The

colour change is a result of steam and other moisture and does not

affect the machine’s performance.

If you have trouble removing the kneading paddle from bread pan,

place warm water in the bread pan for 10 to 15 minutes – this will

loosen the blade.

TIPS AND HINTS

For higher altitudes – Flour is drier at higher altitude levels and will

absorb more liquid – use less our in the recipe. Pay attention to the

dough as it mixes and kneads – if it appears dry, add more of the

same liquid used in the recipe.

Doughs prepared and baked at higher altitude levels will tend to rise

faster – use less yeast, a bit more salt, and a little less sugar to help

counteract this phenomenon.

Bread rises higher in high altitudes – try reducing the recommended

amount of yeast by ¼–½ teaspoon. If bread still rises too high, reduce

yeast by another ¼ teaspoon the next time you try the recipe.

Adding a little more salt will retard the yeast action and promote

slower, more even rising.

Add vital gluten or lecithin. This will help to stabilize the structure of

the bread and make it less likely to fall or collapse. Lecithin can be

purchased in most health food stores or natural food markets.

Usage

Bread machine baking is affected by the temperature and humidity

of the day – this is often the cause of varied dough consistency and

results. On a humid day, the best method of measuring is to weigh the

our. A cup of white bread our weighs 5 ounces/140 grams. A cup of

whole wheat our weighs 4 ounces/120 grams.

If you do not have a scale (electronic works best for measuring our),

let your eye and hands guide you in adding more our or liquid as

necessary. Dough should be smooth and not cling to ngers when

touched. Additional amounts of our or liquid should be added 1

teaspoon (5 ml) at a time.

Giving the kneading paddle a light coating with a nonstick cooking

spray, shortening or vegetable oil may make it easier to remove if it

bakes into a loaf.

Important: If using perishable fresh ingredients such as dairy prod-

ucts, eggs, chopped fruits or vegetables, do not use the Delay Start

Timer 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 rst, then add the dried

substitution after the our to keep them separate. If you substitute

these dried ingredients and have no other fresh, perishable ingredi-

ents in your bread recipe, you may then use the Delay Start Timer

feature.

Use top quality ingredients to make your bread-machine breads.

Measure all ingredients accurately and have them ready before add-

ing to bread pan. This is known as mise en place and helps to ensure

that you measure each ingredient correctly, and do not nd that you

get down to the last (or nearly last) ingredient and nd that it is not

available in the pantry.

When measuring ingredients use liquid measuring utensils for liquids

and dry measures for dry ingredients. Stir all “ours” rst, spoon into

dry measure and level off using the at side of a knife or spatula – do

not pack down. See detailed instructions on page 13.

Add ingredients to the pan in this order – liquids, melted or softened

butter, salt and sugars (including honey, molasses, barley syrup),

herbs, ours, dried milk, vital wheat gluten (if using), yeast. Do not

allow the yeast to touch the wet ingredients. See detailed instructions

on page 13.

Temperature of ingredients is important in bread machine baking.

Ideal temperatures are between 75°–90°F (24°–32°C). Use an instant-

read thermometer to check the temperatures. Cold ingredients should

be allowed to come to room temperature. Liquids and butter may be

combined and placed in a microwave on the defrost setting to warm

without heating too hot.

When adapting a recipe, do not omit the little amounts of ½ teaspoon

(2 ml) or less – they are essential to the chemical composition of the

bread.

Vital wheat gluten can be added to recipes to improve loaf height,

texture and structure – particularly with whole grain ours, or breads

using whole wheat, oat our or rye ours. It also aids in rising when

using the Rapid Rise cycles, and is essential to the Last-Minute

Loaves.

It is especially important to keep yeast separate from salt if using

Delay Start Timer feature – add salt with the liquids and the yeast last

on top of the our. See page 13.

Nuts and seeds, raisins and dried fruits, shredded cheeses, chocolate

morsels, and any other additions to the dough should be added when

the Mix-in signal sounds except for Low Carb, Quick Bread, Gluten

Free, and Last Minute Loaf programs.

For a more uniform loaf of bread, remove the dough when you hear

the remove paddle signal, then remove the kneading paddle and

reshape the dough into a neat loaf. This will ensure a more uniformly

shaped loaf of bread, particularly with the smaller 1 and 1 ½-pound

loaves.

Use the Whole Wheat program when baking breads containing not

only whole wheat our, but other heavy ours that will require a longer

knead and rise – an example of this would be pumpernickel bread.

All breads slice best when allowed to cool for a minimum of 30

minutes (preferably longer) before slicing. If you wish to serve bread

warm, wrap in foil and heat in oven. (However, we recommend serving

a Last-Minute Loaf warm).

For quick breads/batter breads, spray the bottom and halfway up the

sides of the bread pan with cooking spray before adding ingredients,

to assist in release. Loosen the loaf with a plastic spatula before turn-

ing out.

Amounts/Sizes/Ingredients

For white breads and any recipe calling for a white our (unless it is a

quick/batter bread requiring cake our), the best our to use is bread

our, which has a higher protein content.

A general formula for a 1½-pound bread machine loaf is: 3 cups (750

ml) bread our, 1

⁄8 – 1¼ cups (280 – 300 ml) liquid, 1 teaspoon (5 ml)

salt, 1 teaspoon (5 ml) sugar, 1¾ – 2 teaspoons (8 – 10 ml) yeast. Use

this as your basic formula and make adjustments from there.

In general, a 2-cup (500 ml) our recipe will produce a loaf that is

about 1 pound (454 g) , a 3-cup (750 ml) our recipe will produce a

loaf that is about 1½ pounds (680 g), and a 4-cup (1 L) our recipe

will produce a loaf that is about 2 pounds (908 ml). Some recipes will

have slightly larger or smaller amounts of our for each size, and with

Mix-ins, they may weigh more than 1 pound (454 g), 1½ pounds (680 g)

or 2 pounds (908 g).

You should not use more than 5 cups (1.25 L) our 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 ¼ cup (50 ml).

It is important to measure ingredients accurately – do not be tempted

to omit small amounts such as

⁄8 teaspoon (0.5 ml). Baking is chem-

istry, and changing the formula by even this small amount can change

the nal product signicantly.

A pinch of ginger or a bit of vitamin C can give a boost to the yeast

and help it to grow better.

Too much cinnamon or garlic can counteract the rising properties of

yeast. Also in this category of “yeast destroyers” are too much citrus

zest and alcohol.

Always add nuts at the Mix-in signal. Adding them too early may

result in their becoming too nely ground.

TROUBLESHOOTING

Dough Does Not Rise Properly – Check expiration date of yeast.

Make certain yeast is fresh and properly stored (sealed, in a cool dark

place).

Liquid may have been too hot and killed yeast or liquid may have

been too cool and yeast did not activate completely – liquids should

be between 75 – 90°F (24 – 32°C) for best bread machine results.

Delay Start feature used, but ingredients were in bread pan in im-

proper order. See page 13.

Short loaves – Not enough sugar in recipe.

Not enough yeast. Yeast was old or improperly stored.

Delay Start feature used and ingredients not placed in bread pan

properly. Salt came into contact with yeast and killed yeast.

Loaves with whole wheat and/or whole grain ours will not be as tall

as those made with bread our.

Sunken, uneven tops of loaves – High humidity or high room

temperature. Do not place bread machine in sunny window.

On high humidity days, try increasing the our by one tablespoon

(15 ml) per cup (250 ml) of our used.

Underbaked, gummy texture – Dough too wet. When baking next

loaf of same bread, watch dough and add our 1–2 teaspoons

(5–10 ml) at a time.

Too much whole grain or whole grain our used.

Bread pan too small for recipe.

Collapsed loaf – Dough too wet. When baking next loaf of same

bread, watch dough and add our 1–2 teaspoons (5–10 ml) at a time.

Water not proper temperature.

Ingredients not in proper proportions – be sure to measure dry

ingredients correctly by stirring ours rst, spooning into measuring

cup, then leveling.

Open texture – Dough too wet. When baking next loaf of same bread,

watch dough and add our 1–2 teaspoons (5–10 ml) at a time.

Too much yeast was used.

Salt was omitted or incorrectly under measured.

Dense, heavy texture –

Dough too dry. When baking next loaf of

same bread, watch dough consistency and add water/liquid 1 tea-

spoon (5 ml) at a time.

This may occur when substituting lowfat products such as fat-free

milk or egg replacers, light butter or margarine, fat-free sour cream or

cream cheese.

Not enough sugar in recipe.

Not enough yeast used. May need to add dough enhancer or vital

gluten our.

Kneading paddle embedded in the loaf – If you are nearby when the

signal before last rise sounds, you can remove the kneading paddle,

reshape the loaf and replace.

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. Otherwise “our dust” will burn

off on its own. Clean completely when machine is unplugged and

cool.

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 [-4°F (-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 succes-

sive loaves. The unit should cool from baking cycle before starting to

knead a new loaf. Let the unit cool for 10 minutes prior to starting a

new loaf.

BREAD MAKER PANTRY

To be able to prepare breads quickly and easily in your Cuisinart™

Convection Bread Machine, we suggest keeping some basics on

hand. Depending on the types of breads you and your family prefer,

you may also want to have some of the other items readily available.

Not all the ingredients listed are in the recipes, but can be added to

improve taste and texture.

All-Purpose Flour –

Can be bleached or unbleached – we prefer

unbleached. For the bread machine, all-purpose our would be used

for the Quick Breads (also referred to as batter breads in some cook-

books). Can also be used to make yeast breads, but bread our with

its higher protein and gluten levels will give you better results.

Ascorbic Acid (Vitamin C)

– Acts as a preservative, deterring mold

and bacteria growth. Adding a little ascorbic acid to Artisan Breads

(Doughs) will enable the yeast to work longer, producing a more

avourful, well-textured bread. Professional bakers often add it to

French breads, boules, and baguettes when preparing the dough.

A crushed (powdered) vitamin C tablet may be used. Use about

⁄8

teaspoon (0.5 ml) per 3 cups (750 ml) our.

Bread Flour –

An unbleached our high in protein and gluten. This is

the most basic our for the bread machine and should be used rather

than unbleached all-purpose our for yeast breads.

Cake Flour –

A very soft our with low protein. Do not use cake our

for yeast breads unless a recipe specically requires it. It is most often

used to make very tender cakes and pastries.

Dry Milk –

(fat-free or regular) When loading ingredients add pow-

dered milk along with our. Using dry milk instead of fresh milk

enables you to use the Delay feature. Dry milk is also added to breads

(often along with fresh milk/milk products) to increase nutritional

value.

Eggs – Add taste, richness and colour to breads. They act as emulsi-

ers and aid in keeping breads fresh and moist. Do not ever use with

Delay Feature unless using powdered egg or powdered egg white

and adding with our. Egg washes (egg beaten with water or milk)

are used with some Dough Only recipes to brush on shaped dough

after rising, before baking, to add colour and shine to nished baked

goods.

Fats (assorted) –

(unsalted butter, olive oil, vegetable oil) – Add taste,

texture and moisture to breads. Most French breads do not have

added fats. We suggest using unsalted butter or a good quality olive

oil for recipes calling for butter or olive oil.

Garlic –

In small amounts, garlic aids development of the yeast – but

too much garlic will cause the yeast and bread structure to collapse.

Ginger (powdered) –

Boosts yeast activity and keeps it working lon-

ger. Also aids in keeping breads fresh. Use about ¼ teaspoon (1 ml)

per 3 cups (750 ml) our – this small amount will not affect avour.

Lecithin – May be added to bread to maintain freshness and mois-

ture. It also works with gluten to produce a lighter bread. It is derived

from either soy or egg yolks and comes in either liquid or granular

form.

Non-Diastatic Malt –

This gives breads better structure, and can

make them softer, more tender and give them a longer shelf life. Add

½ – 1 teaspoon (2 – 5 ml) per 3 cups (750 ml) our. It is a necessary

ingredient for making bagel dough

Nuts, Seeds, Raisins – Add avour, nutrition and texture to breads.

May be added to just about any bread recipe where avours are ap-

propriate.

Powdered Buttermilk – A shelf-stable essence of buttermilk with-

out the milk solids. Acts as a preservative and retards the growth of

bacteria and mold.

Salt – Salt is a necessary part of a yeast bread recipe – it not only

adds or enhances avour, but it controls the yeast and aids in the ris-

ing of the dough. Table salt, sea salt or kosher salt can be used. Sea

salt and kosher salt are more avourful, and if a recipe species their

use, we suggest using the recommended salt.

Self-Rising Flour –

This our would not be used in a bread machine.

Self-rising our is an all-purpose our to which leavener (baking pow-

der) and salt have been added. In traditional baking it is most often

used for biscuits, scones, shortcakes, pancakes or wafes.

Sweeteners – Granulated sugar, brown sugar, honey, molasses,

maple syrup, non-diastatic malt syrup and golden syrup stimulate

yeast growth and development.

Vital Gluten Flour –

A very high-protein our made from hard wheat

and treated to remove most of the starch. For regular yeast bread

baking, vital gluten our is used primarily as an additive to enhance

doughs made with low glutens such as rye our. When making rapid

rise breads, add vital gluten our for a better rise in the shorter rising

time. Vital gluten our is a necessity for the Last-Minute Loaves.

Whole Wheat Flour –

Contains the wheat germ of the our, giving it

a higher ber, nutritional, and fat content. Once thought of as “health

food” breads that were heavy and dense, breads made with all or part

whole wheat our are the most nutritious and can be light-textured

and appealing. Purchase good quality whole wheat our, and store

in refrigerator or freezer to prevent from turning rancid. Bring to room

temperature before using for bread machine recipes unless using

Delay Feature.

Yeast – For most bread machine recipes, we recommend active dry,

instant or bread machine yeast. The “Instant” type yeast is milled

slightly ner and produced at lower temperatures resulting in fewer

“dead” cells. It gives very good results in the bread machine. Rapid

rise yeast or quick rise yeast is specically for the shorter/rapid/last

minute cycles, as it helps to shorten the rising cycle – adding vital

gluten as well will aid in its rise.

GLUTEN-FREE INGREDIENTS

To make gluten-free bread, a variety of ours 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

on-line. 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 our

is high in ber, vitamins and minerals. It is very versatile.

White rice our – milled from polished white rice, white rice our is

also considered a very versatile our in gluten-free baking because it

has a rather mild, undetectable avour. It also blends well with other

ours.

Garbanzo bean ﬂour –

milled from garbanzo beans and high in

protein, garbanzo bean our imparts a rich and sweet avour in baked

goods when combined with other ours.

Garfava ﬂour –

milled from both garbanzo and fava beans and high in

protein, garfava our adds the needed protein to gluten-free breads.

However, it does have a strong, distinct avour, so must be combined

with other ours in recipes.

Soy ﬂour – milled from roasted soybeans and high in quality protein,

soy our has a characteristic nutty avour. It is recommended to com-

bine soy our with other ours when baking.

Buckwheat ﬂour – Buckwheat is not actually wheat at all. Buckwheat

our does have a high protein content and a nutty, assertive avour. It

should denitely be combined with other ours for baking.

Rye ﬂour – Rye our has a lower gluten (protein) content than its

white and wheat counterparts. This means one must use white or

wheat ours in combination with rye when baking bread. Combining

ours ensures the loaf will rise well.

Sorghum ﬂour – Sorghum is a millet-like grain that is very nutritious.

Sorghum our imparts a faint, sweet avour to gluten-free products.

It needs to be combined with other ours for baking.

Potato starch – Great supplementary our to use in gluten-free bak-

ing. Potato starch is also used as a thickener for sauces and soups.

Potato our – Heavier then potato starch, potato our 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 ber, amaranth our is also

a good source of calcium. It has a nutty avour and combines well

with other gluten-free ours.

Quinoa ﬂour – Quinoa, considered the most nutritious grain, is high in

protein, calcium and iron.

Xanthan gum – Used as a thickening agent in gluten-free baking,

xanthan gum is used as a binder and to retain moisture. Xanthan gum

also adds to the volume of the bread. Can be replaced by guar gum.

(Tip: Xanthan gum is also a good and natural way to keep blended

vinaigrettes, dressings and marinades emulsied after blending.)

Gelatin –

Although it is not necessary in gluten-free baking, gelatin

adds protein and gives elasticity to bread. (If you are a vegetarian, you

may not wish to use gelatin, as it is derived from meat.)

Tapioca ﬂour – Grain-free our that is derived from cassava root.

Tapioca our is starchy and imparts a slightly sweet avour.

Cider vinegar – or dough enhancer (powder containing ascorbic acid)

– improves texture of the bread as well as shelf life.

RECIPES

Get ready to enjoy warm, fresh,

homemade bread whenever you want it!

Your new Cuisinart™ Convection Bread Maker makes it easy – it will

make luscious bread from raw ingredients to

nished loaf, or prepare enough dough for artisan and

specialty breads for baking in a traditional oven. It even lets

you set the nish time for some breads up to 12 hours in advance.

Decide which of our fabulous recipes you want

to try, or use a family favourite. Then just add ingredients and select a

menu option, crust colour and loaf size.

We’ll do the rest! We’ve included recipes for our

Low-Carb and Gluten-Free menu options,

as well as a variety of other breads, doughs and jams.

White/Rapid White Bread Cycle

Basic White Bread-Machine

Bread .................................................21

Cinnamon Swirl Bread ...................................22

Three-Cheese Bread ....................................23

Whole Wheat/Rapid Whole Wheat Bread Cycle

True 100% Whole Wheat Bread ...........................24

Pumpernickel Raisin Bread ...............................25

French/Italian/Rapid French/Italian Bread Cycle

French Bread Loaf ...................................... 26

Quick Bread/Cake Cycle

Lemon Poppy Seed Bread ............................... 27

Low-Carb Cycle

Low-Carb Buttermilk Bread ...............................28

Gluten-Free Cycle

Cheesy Gluten-Free Loaf .................................29

Gluten-Free Rye Bread ...................................30

Dough/Pizza Dough Cycle

French Bread Baguettes .................................31

Artisan Dough Cycle

Artisan Focaccia/pizza .................................. 32

Seminola Loaf ......................................... 33

Sweet Breads Cycle

Challah Loaf .......................................... 34

Jams, sauces, chutneys

Cranberry sauce........................................ 35

“Berried” Applesauce ................................... 35

Last-Minute Loaves

Last-Minute White Loaf ..................................36

CONTENTS

Visit www.cuisinart.ca for more breadmaker recipes

BASIC WHITE BREAD-MACHINE BREAD

White Bread Cycle/Delay Start Timer - Yes

Ingredients Large – 2 pounds Medium – 1½ pounds Small – 1 pound

Water, 80°–90°F (27°–32°C) 1½ cups (375 ml) 1

⁄8 cups (275 ml) ¾ cup (175 ml)

Unsalted butter, room temp 3 tablespoons (45 ml) 2 tablespoons 1 ½ tablespoons (22 ml)

cut into ½-inch (1 cm) pieces + 1 teaspoon (35 ml)

Granulated sugar or honey 1 tablespoon (15 ml) 2 ¼ teaspoons (11 ml) 1½ teaspoons (7 ml)

Salt 1½ teaspoons (7 ml) 1

⁄8 teaspoons (5.5 ml) ¾ teaspoon (4 ml)

Bread ﬂour 4 cups (1 L) 3 cups (750 ml) 2 cups (500 ml)

Nonfat dry milk ¼ cup (50 ml) 3 tablespoons (45 ml) 2 tablespoons (30 ml)

Yeast, active dry, instant 2 teaspoons (10 ml) 1 ½ teaspoons (7 ml) 1 teaspoon (5 ml)

or bread machine

Place all ingredients, in the order listed, in the bread pan tted with the kneading paddle. Place the bread pan in the Cuisinart™ Convection

Bread Maker. Press Menu and select White. Press Crust and select Medium (or to taste). Press Loaf and select dough size. Press Start to mix,

knead, rise, and bake. When pause signal sounds, remove dough and kneading paddle if desired, reshape dough and replace in bread pan.

Press Start to continue. When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when

allowed to cool.

To prepare using Rapid White bread cycle:

Select Rapid White, 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 ½ pounds Small – 1 pound

Rapid rise yeast 3 teaspoons (15 ml) 2½ teaspoons (12 ml) 2 teaspoons (10 ml)

Vital wheat gluten (optional) 2 teaspoons (10 ml) 1½ teaspoons (7 ml) 1 teaspoon (5 ml)

Nutritional information per serving [1 ounce (28 g)]:

Calories 64 (15% from fat) • carb. 12g • pro. 2g • fat 1g • sat. fat 1g • chol. 3mg • sod. 116mg • calc. 7mg • ﬁber 1g

CINNAMON SWIRL BREAD

White Bread Cycle/Delay Start Timer - No

Ingredients Large – 2 pounds Medium – 1½ pounds Small – 1 pound

Granulated sugar

⁄3 cup (75 ml) ¼ cup (50 ml) 3 tablespoons (45 ml)

Cinnamon ¾ tablespoon (11 ml) ½ tablespoon (7 ml) ½ tablespoon (7 ml)

Raisins (optional) 1 ¼ cups (300 ml) 1¼ cups (300 ml) 1 ¼ cups (300 ml)

Milk, low fat, room temp 1 ¼ cups (300 ml) 1 cup (250 ml) ¾ cup (175 ml)

Unsalted butter, room temp 2 ½ tablespoons (35 ml) 2 tablespoons (28 ml) 1½ tablespoons (22 ml)

cut into ½-inch (1 cm) pieces

Egg, large, at room temp* 1 1 1

Salt 1 teaspoon (5 ml) 1 teaspoon (5 ml) ½ teaspoon (2 ml)

Granulated sugar 1½ tablespoons (22 ml) 1 tablespoon (15 ml) 1 tablespoon (15 ml)

Bread ﬂour 4 cups (1 L) 3 ½ cups (875 ml) 2 ½ cups (625 ml)

Yeast, active dry, instant 2 teaspoons (10 ml) 2 teaspoons (10 ml) 1 ¾ teaspoons (9 ml)

or bread machine

In a small bowl combine the granulated sugar and cinnamon, and raisins if using. Reserve.

Place remaining ingredients, in the order listed, in the bread pan tted with the kneading paddle. Place the bread pan in the Cuisinart™ Con-

vection Bread Maker. Press Menu and select White. Press Crust and select Medium (or to taste). Press Loaf and select dough size. Press Start

to mix, knead, rise and bake. When the pause signal sounds, press Pause, remove dough and kneading paddle. Place dough on a oured sur-

face. Roll the dough out into a rectangle, about ¼” (0.5 cm) thick. Sprinkle the cinnamon-sugar mixture evenly over the surface of the dough.

Roll the dough into a tight cylinder starting with the shorter side, making sure that the ends are sealed. Place dough back into the bread pan

make sure the kneading paddle is removed and press Start to continue. When cycle is completed, remove bread from machine and transfer

to wire rack to cool. Bread slices best when allowed to cool.

*Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes.

To prepare using Rapid White bread cycle:

Select Rapid White, 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 – 1½ pounds Small – 1 pound

Rapid rise yeast 3 teaspoons (15 ml) 2 ½ teaspoons (12 ml) 2 teaspoons (10 ml)

Vital wheat gluten (optional) 2 teaspoons (10 ml) 1 ½ teaspoons (7 ml) 1 teaspoon (5 ml)

Nutritional information per serving [1 ounce (28 g)]:

Calories 98 (16% from fat) • carb. 17g • pro. 3g • fat 2g • sat. fat 1g • chol. 12mg • sod. 106mg • calc. 19mg • ﬁber 1g

THREE-CHEESE BREAD

White Bread Cycle/Delay Start Timer - No

Ingredients Large – 2 pounds Medium – 1½ pounds Small – 1 pound

Water, 80°–90°F (27°–32°C) ¾ cup (175 ml)

⁄3 cup + 1 tablespoon (165 ml) ¼ cup + 3 tablespoons (95 ml)

Part-skim ricotta cheese ½ cup (125 ml) ¼ cup + 2 tablespoons (80 ml) ¼ cup (50 ml)

Shredded extra-sharp 1 cup (250 ml/4 oz.) ¾ cup (175 ml/3 oz.) ½ cup (125 ml/2 oz.)

Cheddar cheese

Grated Asiago cheese ½ cup (125 ml/2 oz.)

⁄3 cup (75 ml/1½ oz.) ¼ cup (50 ml/1 oz.)

Granulated sugar 2 tablespoons (30 ml) 4½ teaspoons (22 ml) 1 tablespoon (15 ml)

Salt 1½ teaspoons (7 ml) 1

⁄8 teaspoons (5.5 ml) ¾ teaspoon (3.75 ml)

Tabasco® or other hot sauce 1 teaspoon (5 ml) ¾ teaspoon (3.75 ml) ½ teaspoon (2 ml)

Bread ﬂour 4¼ cups (1.05 L) 3 cups + 3 tablespoons 2 cups + 2 tablespoons

(795 ml) (530 ml)

Yeast, active dry, instant 2 teaspoons (10 ml) 1½ teaspoons (7 ml) 1 teaspoon (5 ml)

or bread machine

Place ingredients, in the order listed, in the bread pan tted with the kneading paddle. Place the bread pan in the Cuisinart™ Convection

Bread Maker. Press Menu and select White. Press Crust and select Medium (or to taste). Press Loaf and select dough size. Press Start to mix,

knead, rise and bake. When pause signal sounds, remove dough and kneading paddle if desired, reshape dough and replace in bread pan.

Press Start to continue. When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when al-

lowed to cool.

Variation: Three Cheese & Bacon Bread – When selecting Menu choices, choose Mix-ins. Add

⁄3–½–

⁄3 cup (150 ml - 125 ml - 75 ml) cooked

diced bacon when Mix-in signal sounds.

To prepare using Rapid White bread cycle:

Select Rapid White, 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 – 1½ pounds Small – 1 pound

Rapid rise yeast 3 teaspoons (15 ml) 2

½ teaspoons (12 ml) 2 teaspoons (10 ml)

Vital wheat gluten (optional) 2 teaspoons (10 ml) 1

½ teaspoons (7 ml) 1 teaspoon (5 ml)

Nutritional information per serving [1 ounce (28 g)] (made without bacon):

Calories 84 (26% from fat) • carb. 12g • pro. 4g • fat 2g • sat. fat 1g • chol. 7mg • sod. 51mg • calc. 59mg • ﬁber 0g

TRUE 100% WHOLE WHEAT BREAD

Whole Wheat Bread Cycle/Delay Start Timer - Yes

Ingredients Large – 2 pounds Medium – 1½ pounds Small – 1 pound

Water, 80°–90°F (27°–32°C) 1 ½ cups (375 ml) 1 cup 1 cup (250 ml)

+ 1 tablespoon (265 ml)

Salt 1 ¼ teaspoons (6 ml) 1 teaspoon (5 ml) ¾ teaspoon (4 ml)

Honey 2 tablespoons (30 ml) 1 ½ tablespoons (22 ml) 1 tablespoon (15 ml)

Whole wheat ﬂour 4 cups (1 L) 3 ¼ cups (800 ml) 2 cups

+ 6 tablespoons (590 ml)

Vital wheat gluten 5 ½ teaspoons (27.5 ml) 4 ½ teaspoons (22 ml) 3 teaspoons (15 ml)

Yeast, active dry, instant 2 ¼ teaspoons (11 ml) 2 ¼ teaspoons (11 ml) 2 teaspoons (10 ml)

or bread machine

Place ingredients, in the order listed, in the bread pan tted with the kneading paddle. Place the bread pan in the Cuisinart™ Convection

Bread Maker. Press Menu and select Whole Wheat. Press Crust and select Medium (or to taste). Press Loaf and select dough size. Press Start

to mix, knead, rise and bake. When pause signal sounds, remove dough and kneading paddle if desired, reshape dough and replace in bread

pan. Press Start to continue. When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when

allowed to cool.

To prepare using Rapid White bread cycle:

Select Rapid White, 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 – 1½ pounds Small – 1 pound

Rapid rise yeast 3 teaspoons (15 ml) 2 ½ teaspoons (12 ml) 2 teaspoons (10 ml)

Vital wheat gluten (optional) 2 teaspoons (10 ml) 1 ½ teaspoons (7 ml) 1 teaspoon (5 ml)

Nutritional information per serving [1 ounce (28 g)]:

Calories 61 (4% from fat) • carb. 13g • pro. 2g • fat 0g • sat. fat 0g • chol. 0mg • sod. 99mg • calc. 6mg • ﬁber 2g

PUMPERNICKEL RAISIN BREAD

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

Ingredients Large – 2 pounds Medium – 1½ pounds Small – 1 pound

Water, 80°–90°F (27°–32°C) 1¼ cups (300 ml) ¾ cup ½ cup

+ 3 tablespoons (220 ml) + 2 tablespoons (155 ml)

Molasses ¼ cup (50 ml) 3 tablespoons (45 ml) 2 tablespoons (30 ml)

Vegetable oil 2 tablespoons (30 ml) 1½ tablespoons (22 ml) 1 tablespoon (15 ml)

Salt 1½ teaspoons (7 ml) 1

⁄8 teaspoons (5.5 ml) ¾ teaspoon (4 ml)

Bread ﬂour 2½ cups (625 ml) 1¾ cups 1¼ cups (300 ml)

+ 2 tablespoons (455 ml)

Whole wheat ﬂour ½ cup (125 ml) 6 tablespoons (90 ml) ¼ cup (50 ml)

Rye ﬂour ½ cup (125 ml) 6 tablespoons (90 ml) ¼ cup (50 ml)

Cornmeal

⁄3 cup (75 ml)

⁄3 cup (75 ml) 2 tablespoons

+ 2 teaspoons (40 ml)

Unsweetened cocoa powder 2 tablespoons (30 ml) 1½ tablespoons (22 ml) 1 tablespoon (15 ml)

Instant espresso powder 1 teaspoon (5 ml) ¾ teaspoon (4 ml) ½ teaspoon (2 ml)

Yeast, active dry, 2¼ teaspoons (11 ml) 1¾ teaspoons (9 ml) 1

⁄8 teaspoons (5.5 ml)

instant or bread machine

Vital wheat gluten 2 tablespoons (30 ml) 1½ tablespoons (22 ml) 1 tablespoon (15 ml)

Raisins ¾ cup (175 ml) ½ cup + 1 tablespoon (140 ml) 6 tablespoons (90 ml)

Caraway seeds 2 teaspoons (10 ml) 1½ teaspoons (7 ml) 1 teaspoon (5 ml)

Place the water, molasses, oil, salt, bread our, whole wheat our, rye our, cornmeal, cocoa powder, espresso powder, yeast, and vital wheat

gluten, in the order listed, in the bread pan tted with the kneading paddle. Place the bread pan in the Cuisinart™ Convection Bread Maker.

Press Menu and select Whole Wheat. Press Crust and select Light (or to taste). Press Loaf and select dough size. Press Start to mix, knead,

rise, and bake.

When Mix-in’s tone sounds, add raisins and caraway seeds. When pause tone sounds, dough and kneading paddle may be removed. Reshape

dough and replace in baking pan. Press Start to continue. When cycle is completed, remove bread from machine and transfer to wire rack to

cool. Bread slices best when allowed to cool.

Nutritional information per serving [1 ounce (28 g)]:

Calories 81 (14% from fat) • carb. 16g • pro. 2g • fat 1g • sat. fat 0g • chol. 0mg • sod. 113mg • calc. 11mg • ﬁber 1g

FRENCH BREAD LOAF

French/Italian Bread Cycle. Delay Start Timer - Yes

Ingredients Large – 2 pounds Medium – 1½ pounds Small – 1 pound

Water, 80°–90°F (27°–32°C) 1½ cups (375 ml) 1¼ cups (300 ml) 1 cup

+ 1 tablespoon (265 ml)

Salt 1½ teaspoons (7 ml) 1¼ teaspoons (6 ml) ¾ teaspoon (4 ml)

Bread ﬂour 4 cups (1 L) 3½ cups (875 ml) 2 cups

+ 6 tablespoons (590 ml)

Yeast, active dry, instant 2 ¼ teaspoons (11 ml) 2 ¼ teaspoons (11 ml) 2 teaspoons (10 ml)

or bread machine

Place ingredients, in the order listed, in the bread pan tted with the kneading paddle. Place the bread pan in the Cuisinart™ Convection

Bread Maker. Press Menu and select French/Italian. Press Crust and select Light or Medium crust (to taste). Press Loaf and select dough

Size. Press Start to mix, knead, rise and bake. When pause signal sounds, remove dough and kneading paddle if desired, reshape dough and

replace in bread pan. Press start to continue. When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread

slices best when allowed to cool.

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 – 1½ pounds Small – 1 pound

Rapid rise yeast 3 teaspoons (15 ml) 2

½ teaspoons (12 ml) 2 teaspoons (10 ml)

Vital wheat gluten (optional) 2 teaspoons (10 ml) 1

½ teaspoons (7 ml) 1 teaspoon (5 ml)

Nutritional information per serving [1 ounce (28 g)]:

Calories 69 (4% from fat) • carb. 14g • pro. 2g • fat 0g • sat. fat 0g • chol. 0mg • sod. 123mg • calc. 3mg • ﬁber 0g

LEMON POPPY SEED BREAD

Quick Bread/Cake Cycle

Delay Start Timer - No

Ingredients Large – 2 pounds Medium – 1½ pounds Small – 1 pound

Buttermilk ¾ cup (175 ml)

⁄3 cup (150 ml) ½ cup (125 ml)

(bring to room temperature)

Fresh lemon juice ¼ cup (50 ml) 3 tablespoons (45 ml) 3 tablespoons (45 ml)

Lemon zest 2 teaspoons (10 ml) 2 teaspoons (10 ml) 2 teaspoons (10 ml)

Butter, melted and cooled ½ cup (125 ml)

⁄3 cup (75 ml) ¼ cup (50 ml)

Eggs, large, at room temp* 3 2 2

Pure vanilla extract 1 teaspoon (5 ml) 1 teaspoon (5 ml) 1 teaspoon (5 ml)

Granulated sugar 1½ cups (375 ml) 1 cup (250 ml) ¾ cup (175 ml)

All-purpose ﬂour 2¼ cups (550 ml) 1½ cups (375 ml) 1¼ cups (300 ml)

Poppy seeds 1 teaspoon (5 ml) 1 teaspoon (5 ml) 1 teaspoon (5 ml)

Baking powder 1½ teaspoons (7 ml) 1¼ teaspoons (6 ml) 1¼ teaspoons (6 ml)

Place ingredients, in order listed, in bread pan tted with kneading paddle. Place in Cuisinart™ Convection Bread Maker. Press Menu and

select Quick Bread/Cake. Press Crust and select Medium or Dark crust. Press Loaf and select dough size. Press Start to mix and bake. After

batter has mixed for 4 minutes, stir sides and bottom of bread pan with rubber scraper to ensure complete mixing. Allow to continue mixing.

When tone sounds, press Pause and remove kneading paddle if desired. Press Start to continue baking. When cycle is completed, remove

bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool. If not serving after cooling, wrap in plastic wrap

to maintain freshness when completely cooled.

*Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes.

Nutritional information per serving [1 ounce (28 g)]:

Calories 111 (30% from fat) • carb. 18g • pro. 2g • fat 4g • sat. fat 2g • chol. 35mg • sod. 48mg • calc. 20mg • ﬁber 0g

LOW-CARB BUTTERMILK BREAD

Low-Carb Cycle/Delay Start Timer - No

Ingredients Large – 2 pounds Medium – 1½ pounds

Buttermilk, 80°–90°F (27°–32°C) 1½ cups (375 ml) 1 ¾ cups (425 ml)

Honey 1 ¼ tablespoons (19 ml) 1 tablespoon (15 ml)

Salt ¾ teaspoon (4 ml) ½ teaspoon (2 ml)

Whole wheat ﬂour 1 ¼ cups (300 ml) 1 cup (250 ml)

Vital wheat gluten

⁄3 cup (150 ml) ½ cup (125 ml)

Barley ﬂour

⁄3 cup (150 ml) ½ cup (125 ml)

Almond ﬂour

⁄3 cup (150 ml) ½ cup (125 ml)

Soy protein 2 ½ tablespoons (37 ml) 2 tablespoons (30 ml)

Flax seed 2 ½ tablespoons (37 ml) 2 tablespoons (30 ml)

Yeast, active dry, instant 2 ¼ teaspoons (11 ml) 2¼ teaspoons (11 ml)

or bread machine

Place ingredients, in the order listed, in the bread pan tted with the kneading paddle. Place the bread pan in the Cuisinart™ Convection

Bread Maker. Press Menu and select Low Carb. Press Crust and select Medium (or to taste). Press Loaf and select dough size. Press Start to

mix, knead, rise and bake. When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when al-

lowed to cool.

Nutritional information per serving [1 ounce (28 g)]:

Calories 55 (22% from fat) • carb. 7g • pro. 4g • fat 1g • sat. fat 0g • chol. 1mg • sod. 12mg • calc. 27mg • ﬁber 1g

CHEESY GLUTEN-FREE LOAF

Gluten-Free Cycle/Delay Start Timer - No

Ingredients Large – 2 pounds Medium – 1½ pounds

Lowfat milk, 80°–90°F (27°–32°C) 1¾ cups (425 ml) 1½ cups (375 ml)

Olive oil 3 tablespoons (45 ml) 2 tablespoons (30 ml)

Eggs, large, at room temperature* 2 2

Honey 3 tablespoons (45 ml) 2 tablespoons (30 ml)

Cider vinegar 1 teaspoon (5 ml) ¾ teaspoon (4 ml)

Salt 1½ teaspoons (7 ml) 1 teaspoon (5 ml)

Brown rice ﬂour 2 cups (500 ml) 1½ cups (375 ml)

Potato starch 1 cup (250 ml) ¾ cup (175 ml)

Tapioca ﬂour ½ cup (125 ml)

⁄3 cup (75 ml)

Garfava ﬂour ¼ cup (50 ml) 2 tablespoons (30 ml)

Quinoa ﬂour ¼ cup (50 ml) 2 tablespoons (30 ml)

Xanthan gum 2½ teaspoons (12 ml) 2 teaspoons (10 ml)

Gelatin ¾ teaspoon (4 ml) ½ teaspoon (2 ml)

Shredded provolone cheese

⁄3 cup + 2 tablespoons (105 ml) ¼ cup (50 ml)

Shredded mozzarella cheese

⁄3 cup + 2 tablespoons (105 ml) ¼ cup (50 ml)

Grated Parmesan cheese ¼ cup (50 ml) 2 tablespoons (30 ml)

Yeast, active dry, instant 2 ¼ teaspoons (11 ml) 2 ¼ teaspoons (11 ml)

or bread machine

Add the milk, oil, eggs, honey and cider vinegar to the bread pan tted with the kneading paddle. Stir the remaining ingredients together,

except for the yeast, in a separate mixing bowl to incorporate and then add to the bread pan. Add yeast to the bread pan last. Place the bread

pan in the Cuisinart™ Convection Bread Maker. Press Menu and select Gluten Free. Press Crust and select Medium (or to taste). Press Loaf

and select dough size. Press Start to mix, knead, rise and bake. While the dough is kneading, scrape the sides of the bread pan with a rubber

spatula to fully incorporate ingredients. When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread slices

best when allowed to cool.

*Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes.

Nutritional information per serving [1 ounce (28 g)]:

Calories 113 (27% from fat) • carb. 17g • pro. 4g • fat 4g • sat. fat 1g • chol. 23mg • sod. 153mg • calc. 62mg • ﬁber 1g

GLUTEN-FREE RYE BREAD

Gluten-Free Cycle/Delay Start Timer - No

Ingredients Large – 2 pounds Medium – 1½ pounds

Lowfat milk, 80°–90°F (27°–32°C) 2 cups (500 ml) 1 ½ cups (375 ml)

Unsalted butter, room temp 4 tablespoons (60 ml) 3 tablespoons (45 ml)

cut into ½-inch (1 cm) pieces

Eggs, large, at room temp* 2 2

Cider vinegar 1 teaspoon (5 ml) ¾ teaspoon (4 ml)

Orange zest 1 teaspoon (5 ml) ¾ teaspoon (4 ml)

Salt 2 teaspoons (10 ml) 1½ teaspoons (7 ml)

Brown rice ﬂour 1 cup (250 ml) ¾ cup (175 ml)

Garfava ﬂour 1 cup (250 ml) ¾ cup (175 ml)

Cornstarch ½ cup (125 ml)

⁄3 cup (75 ml)

Potato starch ½ cup (125 ml)

⁄3 cup (75 ml)

Sorghum ﬂour ½ cup (125 ml)

⁄3 cup (75 ml)

Quinoa ﬂour ¼ cup (50 ml) 2 tablespoons (30 ml)

Brown sugar, packed ¼ cup (50 ml) 2 tablespoons (30 ml)

Caraway seeds 5 teaspoons (25 ml) 1½ tablespoons (22 ml)

Xanthan gum 2½ teaspoons (12 ml) 2 teaspoons (10 ml)

Gelatin ¾ teaspoon (4 ml) ½ teaspoon (2 ml)

Yeast, active dry, instant 2¼ teaspoons (11 ml) 2¼ teaspoons (11 ml)

or bread machine

Add the milk, butter, eggs and cider vinegar to the bread pan tted with the kneading paddle. Stir the remaining ingredients together, except

for the yeast, in a separate mixing bowl to incorporate and then add to the bread pan. Add the yeast to the bread pan last. Place the bread pan

in the Cuisinart™ Convection Bread Maker. Press Menu and select Gluten Free. Select dough size. Press Start to mix, knead, rise and bake.

While the dough is kneading, scrape the sides of the bread pan with a rubber spatula to fully incorporate ingredients. When cycle is completed,

remove from bread pan and place on wire rack to cool completely for best slicing results.

*Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes.

Nutritional information per serving [1 ounce (28 g)]:

Calories 87 (26% from fat) • carb. 13g • pro. 3g • fat 3g • sat. fat 1g • chol. 23mg • sod. 163mg • calc. 29mg • ﬁber 2g

FRENCH BREAD BAGUETTES

Dough/Pizza Dough Cycle

Delay Start Timer – Yes

Large – 2 pounds Medium – 1½ pounds Small – 1 pound

Ingredients (3 loaves) (2 loaves) (1 or 2 loaves)

Water, 80°–90°F (27°–32°C) 1½ cups (375 ml) 1

⁄8 cups (275 ml) ¾ cup (175 ml)

Salt 2 teaspoons (10 ml) 1½ teaspoons (7 ml) 1 teaspoon (5 ml)

Granulated sugar 1 teaspoon (5 ml) ¾ teaspoon (4 ml) ½ teaspoon (2 ml)

Bread ﬂour 4 cups (1 L) 3 cups (750 ml) 2 cups (500 ml)

Wheat germ 3 tablespoons (45 ml) 2 tablespoons (30 ml) 1½ tablespoons (22 ml)

Yeast, active dry, instant 2 ¼ teaspoons (11 ml) 1¾ teaspoons (9 ml) 1¼ teaspoons (6 ml)

or bread machine

Cornmeal for dusting baguettes pinch pinch pinch

Place all ingredients, in the order listed, in the bread pan tted with the kneading paddle and place in Cuisinart™ Convection Bread Maker.

Press Menu and select Dough/Pizza Dough. Select dough size. Press Start to mix, knead and rise. When cycle is completed, remove dough,

punch to deate and let rest 10 minutes.

Divide dough into appropriate number of equal pieces, depending upon size prepared. Shape each piece of dough into a long narrow baguette

and place on a baking sheet that has been dusted with cornmeal. Cover loosely with plastic wrap and let rise 30 to 40 minutes. While ba-

guettes rise, place a pan of hot water on the bottom rack of the oven and preheat oven to 425°F (220°C).

Dust dough gently with additional our. Make 4 diagonal slashes in each loaf about ¼-inch (0.5 cm) deep using a serrated knife. Bake bread in

preheated oven 25 to 30 minutes until browned and hollow-sounding when tapped. When cycle is completed, remove bread from machine and

transfer to wire rack to cool. Bread slices best when allowed to cool.

Nutritional information per serving [1 ounce (28 g)]:

Calories 72 (3% from fat) • carb. 15g • pro. 2g • fat 0g • sat. fat 0g • chol. 0mg • sod. 177mg • calc. 4mg • ﬁber 1g

ARTISAN FOCACCIA/PIZZA

Artisan Dough Cycle

Ingredients About 1 ½ pounds dough

Water, 60°–70°F (15°–21°C) 1 ½ cups (375 ml)

Sea salt 2 ½ teaspoons (12 ml)

Honey 2 teaspoons (10 ml)

Bread ﬂour 3 ½ cups (875 ml)

Semolina ﬂour ½ cup (125 ml)

Yeast, active dry, instant or bread machine 2 teaspoons (10 ml)

Place all ingredients, in the order listed, in the bread pan tted with the kneading paddle. Place the bread pan in the Cuisinart™ Convection

Bread Maker. Press Menu and select Artisan Dough. Press Start to mix, knead and rise. When cycle is complete, remove dough from pan and

transfer to a well-oured surface. Punch to deate and let rest 10 minutes before continuing.

Follow the similar recipes in the Dough/Pizza Dough section for preparation of focaccia.

Nutritional information per serving [1 ounce (28 g)]:

Calories 58 (4% from fat) • carb. 12g • pro. 2g • fat 0g • sat. fat 0g • chol. 0mg • sod. 184mg • calc. 3mg • ﬁb

SEMOLINA LOAF

Artisan Dough Cycle

Ingredients About 2 pounds dough

Water, 60°–70°F (15°–21°C) 2 cups (500 ml)

Olive oil 3 tablespoons (45 ml)

Sea salt 1½ teaspoons (7 ml)

Granulated sugar 4 teaspoons (20 ml)

Bread ﬂour 2 cups (500 ml)

Semolina ﬂour 2 cups (500 ml)

Vital wheat gluten 4 teaspoons (20 ml)

Yeast, active dry, or instant 2 teaspoons (10 ml)

Place all ingredients, in the order listed, in the bread pan tted with the kneading paddle. Place the bread pan in the Cuisinart™ Convection

Bread Maker. Press Menu and select Artisan Dough. Press Start to mix, knead and rise. When cycle is completed remove dough from pan and

transfer to a well-oured surface. Punch to deate and let it rest 10 minutes before continuing.

Preheat oven to 425˚F (220˚C).

Divide dough into 2 equal 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 prepared baking trays lined with parchment paper and cover with plastic wrap and let rest for

30 to 40 minutes, until the loaf has doubled in size.

When ready to bake, dust dough round with our and cut a cross approximately 3 inches (7.5 cm) long in the top of the loaf, cutting about

¼-inch (0.5 cm) into the loaf. Bake in preheated oven for 25 to 30 minutes, until it is golden brown and sounds hollow when tapped. When

nished, remove from pan and transfer to wire rack to cool. Bread slices best when allowed to cool.

Nutritional information per serving [1 ounce (28 g)]:

Calories 83 (17% from fat) • carb. 14g • pro. 3g • fat 2g • sat. fat 0g • chol. 0mg • sod. 147mg • calc. 3mg • ﬁber 1g

CHALLAH LOAF

Sweet Breads Cycle Delay Start Timer – No

Ingredients Large – 2 pounds Medium – 1½ pounds Small – 1 pound

Water, 80°–90°F (27°–32°C) 1 cup (250 ml) ¾ cup (175 ml) ½ cup

+ 2 tablespoons (155 ml)

Unsalted butter, room temp

⁄3 cup

⁄3 cup (75 ml) ¼ cup (50 ml)

cut into ½-inch (1 cm) pieces + 2 tablespoons (105 ml)

Eggs, large, at room temperature* 2 1 1

Salt 1¼ teaspoons (6 ml) 1 teaspoon (5 ml) ¾ teaspoon (4 ml)

Granulated sugar 3 tablespoons 3 tablespoons (45 ml) 2 tablespoons

+ 2 teaspoons (55 ml) + 1 teaspoon (35 ml)

Bread ﬂour 3¾ cups (925 ml) 3 cups (750 ml) 2¼ cups (550 ml)

Yeast, active dry, instant 2¼ teaspoons (11 ml) 2¼ teaspoons (11 ml) 2 teaspoons (10 ml)

or bread machine

Place ingredients, in the order listed, in the bread pan tted with the kneading paddle. Place the bread pan in the Cuisinart™ Convection

Bread Maker. Press Menu and select Sweet Breads. Press Crust and select Medium (or to taste). Press Loaf and select dough size. Press Start

to mix, knead, rise and bake. When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when

allowed to cool.

*Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes.

To 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).

Ingredients Large – 2 pounds Medium – 1½ pounds Small – 1 pound

Rapid rise yeast 3 teaspoons (15 ml) 2 ½ teaspoons (12 ml) 2 teaspoons (10 ml)

Vital wheat gluten (optional) 2 teaspoons (10 ml) 1 ½ teaspoons (7 ml) 1 teaspoon (5 ml)

Nutritional information per serving [1 ounce (28 g)]:

Calories 128 (29% from fat) • carb. 20g • pro. 3g • fat 4g • sat. fat 2g • chol. 27mg • sod. 202mg • calc. 7mg • ﬁber 1g

JAMS, SAUCES, CHUTNEYS

Your Cuisinart™ Convection Bread Maker makes delicious jams, preserves and chutneys. This section includes some of our test kitchen’s

favourite recipes – or use your own favourites – to accompany the wonderful breads you’ll bake with the bread maker.

CRANBERRY SAUCE

Makes 2 cups (500 ml)

3 cups (750 ml) fresh or frozen cranberries, rinsed

(remove and discard any stems)

1 cup (250 ml) granulated sugar

½ cup (125 ml) cranberry juice

1½ 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.

Stir to combine. Transfer to the bread pan tted with the kneading

paddle. Place the bread pan in the Cuisinart

Convection Bread

Maker. Press Menu and select Jam. Press Start. Scrape the sides of

the pan when tone beeps sound at 5 and 10 minutes into the cycle.

Transfer cranberry sauce to clean jars. Let cool, then cover and refrig-

erate. Keeps refrigerated 4 to 6 weeks.

Nutritional information per serving [2 tablespoons (30 ml)]:

Calories 28 (1% from fat) • carb. 7g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg

• sod. 0mg • calc. 1 mg • ﬁber 0g

“BERRIED” APPLESAUCE

Makes about 3 cups (750 ml) chunky-style applesauce

2 pounds (1 kg) apples, peeled, cored, quartered and

thinly sliced [

⁄8-inch (0.3 cm)]

1 cup (5 ounces) quartered strawberries

⁄3 cup (150 ml) blueberries

½ cup (125 ml) apple cider or unsweetened apple juice

½ cup (125 ml) granulated sugar or Splenda®

2 tablespoons (30 ml) fresh lemon juice

Place the apples, strawberries, blueberries, cider, Splenda®, and

lemon juice in a medium bowl. Stir to combine. Transfer to the bread

pan tted with the kneading paddle. Place the bread pan in the

Cuisinart

Convection Bread Maker. Press Menu and select Jam.

Press Start. Scrape the sides of the pan when tone beeps at 5 and 10

minutes into the cycle.

Serve warm or transfer “Berried” Applesauce to a resealable container.

Let cool, then cover and refrigerate. Keeps refrigerated about 1 week.

Nutritional information per serving

[¼ cup (50 ml) made with granulated sugar]: Calories 89 (3% from fat) • carb. 23g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg

• sod. 1mg • calc. 6mg • ﬁber 2g

LAST-MINUTE WHITE LOAF

Ingredients About 2 pounds dough Medium – 1½ pounds

Water, 100°F (40°C) 1½ cups (375 ml) 1

⁄8 cups (275 ml)

Vegetable oil or melted unsalted butter 1 tablespoon (15 ml) 2¼ teaspoons (11 ml)

Salt 2 teaspoons (10 ml) 1½ teaspoons (7 ml)

Sugar 2 teaspoons (10 ml) 1½ teaspoons (7 ml)

Bread ﬂour 4 cups (1 L) 3 cups (750 ml)

Vital wheat gluten 2 teaspoons (10 ml) 1½ teaspoons (7 ml)

Rapid rise yeast 4 teaspoons (20 ml) 3 teaspoons (15 ml)

Place all ingredients, in order listed, in bread pan tted with kneading paddle. Place the bread pan in the Cuisinart™ Convection Bread Maker.

Press Menu and select Last Minute Loaf. Press Start to mix, knead, rise and bake. Remove from bread pan when done and allow to cool for 1

hour or allow to remain in bread maker for 60-Minute Keep Warm Cycle before serving.

Nutritional information per serving [1 ounce (28 g)]:

Calories 70 (9% from fat) • carb. 13g • pro. 3g • fat 1g • sat. fat 0g • chol. 0mg • sod. 148mg • calc. 3mg • ﬁber 0g

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. Or allow to remain in the Bread Maker for the 60-Minute Keep

Warm cycle before serving.

When preparing these loaves, bring all solid ingredients to room temperature and liquids to 100°F (40°C).

It is necessary to use rapid rise yeast when making Last-Minute Loaves – do not substitute instant or bread machine yeast for the rapid rise

yeast.

The texture and rise of the bread is greatly improved by adding vital wheat gluten to the mixture – in a pinch it can be left out, but keep it on

hand for Last-Minute Loaves.

For a more classic/traditional bread, any of the following recipes may be made on the White cycle – use instant or bread machine yeast, reduce

the amount of yeast used to 2 teaspoons (10 ml), and omit the vital wheat gluten. To prepare using the Rapid White cycle, use 2 teaspoons (10

ml) rapid rise yeast, and add 1 to 2 teaspoons (5 ml to 10 ml) vital wheat gluten to enhance the rising.

WARRANTY

THREE-YEAR LIMITED WARRANTY

We warrant that this Cuisinart product will be free of defects in material

or workmanship under normal home use for 3-years from the date of

original purchase.

This warranty covers manufacturer’s defects including mechanical and

electrical defects. It does not cover damage from consumer abuse,

unauthorized repairs or modications, theft, misuse, or damage due to

transportation or environmental conditions. Products with removed or

altered identication numbers will not be covered.

This warranty is not available to retailers or other commercial purchasers

or owners.

If your Cuisinart product should prove to be defective within the war-

ranty period, we will repair it or replace it if necessary.

For warranty purposes, please register your product online at

www.cuisinart.ca to facilitate verication of the date of original pur-

chase or keep your original receipt for the duration of the limited war-

ranty.

If the appliance should become defective within the warranty period,

do not return the appliance to the store. Please contact our Cus-

tomer Service Centre:

Toll-free phone number: 1-800-472-7606

Address: Cuisinart Canada

100 Conair Parkway

Woodbridge, Ont. L4H 0L2

Email: consumer_Canada@conair.com

Model: CBK200C

To facilitate the speed and accuracy of your return, please enclose:

• $10.00 for shipping and handling of the product (cheque or money

order)

• Return address and phone number

• Description of the product defect

• Product date code*/copy of original proof of purchase

• Any other information pertinent to the product’s return

* Product date code can be found on the underside of the base of the

product. The product date code is a 4 or 5 digit number. Example,

90630 would designate year, month & day (2009, June 30th).

Note: We recommend you use a traceable, insured delivery service for

added protection. Cuisinart will not be held responsible for in-transit

damage or for packages that are not delivered to us.

To order replacement parts or accessories, call our Customer Service

Centre at 1-800-472-7606.

For more information, please visit our website at www.cuisinart.ca

Coffeemakers Food

Processors

Toaster

Ovens

Wafe Irons Cookware Ice Cream

Maker

Cuisinart offers an extensive assortment of top quality products to make life in the kitchen easier

than ever. Try some of our other countertop appliances and cookware, and Savor the Good Life®.

www.cuisinart.ca

Cuisinart® is a registered trademark of Cuisinart

100 Conair Parkway

Woodbridge, Ontario L4H 0L2

Printed in China

05CC25009

IB-5859-CAN-C