Cuisinart 05CU26258 Bedienungsanleitung

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Zur Seite of

Richtige Gebrauchsanleitung

Die Vorschriften verpflichten den Verkäufer zur Übertragung der Gebrauchsanleitung Cuisinart 05CU26258 an den Erwerber, zusammen mit der Ware. Eine fehlende Anleitung oder falsche Informationen, die dem Verbraucher übertragen werden, bilden eine Grundlage für eine Reklamation aufgrund Unstimmigkeit des Geräts mit dem Vertrag. Rechtsmäßig lässt man das Anfügen einer Gebrauchsanleitung in anderer Form als Papierform zu, was letztens sehr oft genutzt wird, indem man eine grafische oder elektronische Anleitung von Cuisinart 05CU26258, sowie Anleitungsvideos für Nutzer beifügt. Die Bedingung ist, dass ihre Form leserlich und verständlich ist.

Was ist eine Gebrauchsanleitung?

Das Wort kommt vom lateinischen „instructio”, d.h. ordnen. Demnach kann man in der Anleitung Cuisinart 05CU26258 die Beschreibung der Etappen der Vorgehensweisen finden. Das Ziel der Anleitung ist die Belehrung, Vereinfachung des Starts, der Nutzung des Geräts oder auch der Ausführung bestimmter Tätigkeiten. Die Anleitung ist eine Sammlung von Informationen über ein Gegenstand/eine Dienstleistung, ein Hinweis.

Leider widmen nicht viele Nutzer ihre Zeit der Gebrauchsanleitung Cuisinart 05CU26258. Eine gute Gebrauchsanleitung erlaubt nicht nur eine Reihe zusätzlicher Funktionen des gekauften Geräts kennenzulernen, sondern hilft dabei viele Fehler zu vermeiden.

Was sollte also eine ideale Gebrauchsanleitung beinhalten?

Die Gebrauchsanleitung Cuisinart 05CU26258 sollte vor allem folgendes enthalten:
- Informationen über technische Daten des Geräts Cuisinart 05CU26258
- Den Namen des Produzenten und das Produktionsjahr des Geräts Cuisinart 05CU26258
- Grundsätze der Bedienung, Regulierung und Wartung des Geräts Cuisinart 05CU26258
- Sicherheitszeichen und Zertifikate, die die Übereinstimmung mit entsprechenden Normen bestätigen

Warum lesen wir keine Gebrauchsanleitungen?

Der Grund dafür ist die fehlende Zeit und die Sicherheit, was die bestimmten Funktionen der gekauften Geräte angeht. Leider ist das Anschließen und Starten von Cuisinart 05CU26258 zu wenig. Eine Anleitung beinhaltet eine Reihe von Hinweisen bezüglich bestimmter Funktionen, Sicherheitsgrundsätze, Wartungsarten (sogar das, welche Mittel man benutzen sollte), eventueller Fehler von Cuisinart 05CU26258 und Lösungsarten für Probleme, die während der Nutzung auftreten könnten. Immerhin kann man in der Gebrauchsanleitung die Kontaktnummer zum Service Cuisinart finden, wenn die vorgeschlagenen Lösungen nicht wirksam sind. Aktuell erfreuen sich Anleitungen in Form von interessanten Animationen oder Videoanleitungen an Popularität, die den Nutzer besser ansprechen als eine Broschüre. Diese Art von Anleitung gibt garantiert, dass der Nutzer sich das ganze Video anschaut, ohne die spezifizierten und komplizierten technischen Beschreibungen von Cuisinart 05CU26258 zu überspringen, wie es bei der Papierform passiert.

Warum sollte man Gebrauchsanleitungen lesen?

In der Gebrauchsanleitung finden wir vor allem die Antwort über den Bau sowie die Möglichkeiten des Geräts Cuisinart 05CU26258, über die Nutzung bestimmter Accessoires und eine Reihe von Informationen, die erlauben, jegliche Funktionen und Bequemlichkeiten zu nutzen.

Nach dem gelungenen Kauf des Geräts, sollte man einige Zeit für das Kennenlernen jedes Teils der Anleitung von Cuisinart 05CU26258 widmen. Aktuell sind sie genau vorbereitet oder übersetzt, damit sie nicht nur verständlich für die Nutzer sind, aber auch ihre grundliegende Hilfs-Informations-Funktion erfüllen.

Inhaltsverzeichnis der Gebrauchsanleitungen

  • Seite 1

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

  • Seite 2

    [...]

  • Seite 3

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

  • Seite 4

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

  • Seite 5

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

  • Seite 6

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

  • Seite 7

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

  • Seite 8

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

  • Seite 9

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

  • Seite 10

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

  • Seite 11

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

  • Seite 12

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

  • Seite 13

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

  • Seite 14

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

  • Seite 15

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

  • Seite 16

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

  • Seite 17

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

  • Seite 18

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

  • Seite 19

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

  • Seite 20

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

  • Seite 21

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

  • Seite 22

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

  • Seite 23

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

  • Seite 24

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

  • Seite 25

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

  • Seite 26

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

  • Seite 27

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

  • Seite 28

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

  • Seite 29

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

  • Seite 30

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

  • Seite 31

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

  • Seite 32

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

  • Seite 33

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

  • Seite 34

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

  • Seite 35

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

  • Seite 36

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

  • Seite 37

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

  • Seite 38

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

  • Seite 39

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

  • Seite 40

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

  • Seite 41

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

  • Seite 42

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

  • Seite 43

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

  • Seite 44

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

  • Seite 45

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

  • Seite 46

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

  • Seite 47

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

  • Seite 48

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

  • Seite 49

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

  • Seite 50

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

  • Seite 51

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

  • Seite 52

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

  • Seite 53

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

  • Seite 54

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

  • Seite 55

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

  • Seite 56

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

  • Seite 57

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

  • Seite 58

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

  • Seite 59

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

  • Seite 60

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

  • Seite 61

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

  • Seite 62

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

  • Seite 63

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

  • Seite 64

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

  • Seite 65

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

  • Seite 66

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

  • Seite 67

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

  • Seite 68

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

  • Seite 69

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

  • Seite 70

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

  • Seite 71

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

  • Seite 72

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

  • Seite 73

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

  • Seite 74

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

  • Seite 75

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

  • Seite 76

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

  • Seite 77

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

  • Seite 78

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

  • Seite 79

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

  • Seite 80

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

  • Seite 81

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

  • Seite 82

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

  • Seite 83

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

  • Seite 84

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

  • Seite 85

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

  • Seite 86

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

  • Seite 87

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

  • Seite 88

    T ips and Hints for Last-Minute Loaves When making Last-Minute Loaves it is important to remember a few things: These breads are best consumed within 2 hours after preparing. Allow the bread to cool before cutting to allow the structure to develop properly . Or allow to remain in the Bread Maker for the 60-Minute Keep W arm cycle before serving. Wh[...]

  • Seite 89

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

  • Seite 90

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

  • Seite 91

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

  • Seite 92

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

  • Seite 93

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

  • Seite 94

    Notes: __________________________________________________________________________________ ________________________________________________________________________________________ ________________________________________________________________________________________ __________________________________________________________________________________[...]

  • Seite 95

    [...]

  • Seite 96

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

  • Seite 97

    [...]

  • Seite 98

    [...]

  • Seite 99

    IMPOR T ANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed including the following: 1. READ ALL INSTRUCTIONS, PRODUCT LABELS AND W ARNINGS BEFORE USING THIS BREAD MAKER. 2. Do not touch hot surfaces; carry the unit by handles. Always use oven mitts when handling hot material, and allow metal parts to[...]

  • Seite 100

    2 SPECIAL CORD SET INSTRUCTIONS NOTICE This appliance has a polarized plug (one blade is wider than the other). To reduce the risk of electric shock, this plug will fit in a polarized outlet only one way . If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not modify the plu[...]

  • Seite 101

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

  • Seite 102

    Please refer to the measuring and loading ingredients sections (page 13) for instructions. 3. Insert the bread pan back into the baking chamber . Press firmly so that the bread pan fits securely within the two brackets. 4. Close the lid and connect power cord to standard electrical outlet. 5. Choose Menu option. Press Menu and scroll through the 16[...]

  • Seite 103

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

  • Seite 104

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

  • Seite 105

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

  • Seite 106

    TYPES OF BREAD White – The white bread cycle uses primarily white flour . Whole wheat bread – Whole wheat bread is a yeast bread that is made with a significant portion of whole wheat flour (50% or more), rather than with all white bread flour . Breads made from whole wheat flour are more nutritious because the flour is milled from the entire w[...]

  • Seite 107

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

  • Seite 108

    10 TIMET ABLE FOR THE CUISINAR T TM CONVECTION BREAD MAKER NO. Cycle Crust Size Preheat Knead 1 Knead 2 Rise 1 Knead 3 Rise 2 Knead 4 Rise 3 Bake T otal Keep W arm Mix-ins Remove Paddle 1 White Light 1.0LB 0MIN 3MIN 31MIN 26MIN 15SEC 25MIN 15SEC 55MIN 37M 2:57 60 2:37 1:32 1.5LB 0MIN 3MIN 31MIN 26MIN 15SEC 25MIN 15SEC 55MIN 40M 3:00 60 2:40 1:35 2.[...]

  • Seite 109

    NO. Cycle Crust Size Preheat Knead 1 Knead 2 Rise 1 Knead 3 Rise 2 Knead 4 Rise 3 Bake T otal Keep W arm Mix-ins Remove Paddle 2.0LB 5MIN 3MIN 25MIN 30MIN 15SEC 46MIN 0SEC 0MIN 55M 2:44 60 2:25 1:41 Dark 1.0LB 5MIN 3MIN 25MIN 30MIN 15SEC 46MIN 0SEC 0MIN 54M 2:43 60 2:24 1:40 1.5LB 5MIN 3MIN 25MIN 30MIN 15SEC 46MIN 0SEC 0MIN 60M 2:49 60 2:30 1:46 2.[...]

  • Seite 110

    NO. Cycle Crust Size Preheat Knead 1 Knead 2 Rise 1 Knead 3 Rise 2 Knead 4 Rise 3 Bake T otal Keep W arm Mix-ins Remove Paddle Medium 1.5LB 3MIN 4MIN 9MIN 15MIN 10SEC 75MIN 0SEC 0MIN 75M 3:01 60 N/A 2:30 2.0LB 3MIN 4MIN 9MIN 15MIN 10SEC 75MIN 0SEC 0MIN 84M 3:10 60 N/A 2:39 Dark 1.5LB 3MIN 4MIN 9MIN 15MIN 10SEC 75MIN 0SEC 0MIN 77M 3:03 60 N/A 2:32 2[...]

  • Seite 111

    13 NO. Cycle Crust Size Pre-Heat Knead 1 Knead 2 Rise 1 Knead 3 Rise 2 Knead 4 Rise 3 Bake T otal Keep W arm Mix-ins Remove Paddle 15 Last Minute Loaf Medium 1.5LB 0MIN 1MIN 10MIN 0MIN 0SEC 0MIN 0SEC 1 1MIN 37M 0:59 60 N/A 0:48 2.0LB 0MIN 1MIN 10MIN 0MIN 0SEC 0MIN 0SEC 14MIN 40M 1:05 60 1:02 0:54 16 Bake Only 0MIN 0MIN 0MIN 0MIN 0SEC 0MIN 0SEC 0MIN[...]

  • Seite 112

    CLEANING INSTRUCTIONS Caution: Do not put the bread maker in water or in a dishwasher . Do not use benzene, scrubbing brushes or chemical cleaners, as these will damage the machine. Use only a mild, nonabrasive cleanser to clean the outside of the bread maker . Baking pan and kneading paddle – Pan and kneading blade are fully immersible and dishw[...]

  • Seite 113

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

  • Seite 114

    Y ou should not use more than 5 cups flour total in the bread machine. If you are adapting a recipe, and your mathematical measurements become something odd such as half of an egg, use a small egg as a replacement for half. A large egg is generally equal to about 1 ⁄ 4 cup. It is important to measure ingredients accurately – do not be tempted t[...]

  • Seite 115

    ERROR CODES HHH or EEE with continuous beeps: Please contact your nearby service center . E00 or E01 (with 3 beeps when started): E00 indicates ambient temperature is too low (-20°C) to bake bread. E01 indicates the temperature of the bread maker is too high to bake bread. This usually occurs when trying to make two successive loaves. The unit sho[...]

  • Seite 116

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

  • Seite 117

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

  • Seite 118

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

  • Seite 119

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