INSTRUCTION & RECIPE BOOKLET

Compact Automatic Bread Maker

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

CBK-110C

INSTRUCTION &

RECIPE BOOKLET

IMPORTANT SAFEGUARDS

When using electrical appliances, especially when children

are present, basic safety precautions should always be taken, 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 plastic base.

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 on 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 completely

before assembling or disassembling it.

4. To protect against risk of electric 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 when not in use, before you leave for a trip, or

go out for a long period of time.

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 electric 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 fire, electric shock or injury or may damage the

unit and void the warranty.

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 flammable objects on the hot surface of this bread

maker.

14. Place this bread maker a minimum of 2 inches away from any wall

or 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 fingers.

17. Before unplugging, press and hold the START/STOP button for 1

to 3 seconds to cancel any programs, then 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 may

be used with care. The marked electrical rating of the extension

cord should be at least as great as the electrical rating of the

appliance. 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 a grounding-type 3-wire cord.

19. 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. Do not operate your appliance in an appliance garage or under

a wall cabinet. When storing in an appliance garage, always

unplug the unit from the electrical outlet. Not doing so could

create a risk of fire, especially if the appliance touches the walls of

the garage or the door touches the unit as it closes.

21. Preheating of the appliance is necessary.

22. For household use only.

23. This appliance is not intended for use by persons (including

children) with reduced physical, sensory or mental capabilities, or

lack of experience and knowledge, unless they have been given

supervision or instruction concerning use of the appliance by a

person responsible for their safety.

24. Children should be supervised to ensure that they do not play

with the appliance.

2 3

25. Appliances are not intended to be operated by means of an

external timer or separate remote-control system.

SAVE THESE INSTRUCTIONS

FOR HOUSEHOLD USE ONLY

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 plug in any way.

CONTENTS

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

Before First Use....................................... 3

Parts and Features .................................... 4

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

Operating Instructions ................................. 5

Power Failure Backup.................................. 7

Types of Breads and Programs .......................... 7

Programs and Timing .................................. 9

Measuring Ingredients ................................ 11

Loading Ingredients into the Bread Pan .................. 11

Measurement/Conversion Chart ........................ 11

Cleaning and Care.................................... 12

Tips and Hints ....................................... 12

Bread Maker Pantry/Gluten-Free Ingredients .............. 13

Troubleshooting...................................... 17

Warranty............................................ 65

BEFORE FIRST USE

Remove all packing material and any promotional labels or stickers from

your bread maker. Be sure that all parts of your new bread maker have

been unpacked before discarding any packing materials. You may want

to keep the box and packing materials for use at a later date.

Wipe housing with a damp cloth to remove any dust from the warehouse

or shipping. Wash inside of lid with sponge or damp cloth. Wash

kneading paddle and bread pan with warm, soapy water and dry

completely.

CONTROL PANEL

A. LCD Display – Displays program,

crust colour and loaf size selections.

Also view cycle and delay

start timing.

B. PROG Button – Selects program; refer

to the program list above display panel

for options.

C. COLOUR Button – Selects a light,

medium or dark crust.

Light:

Medium: Dark:

D. SIZE / –

a. Select a 1-lb. (454 g), 1½-lb. (680 g)

or 2-lb. loaf.

b. Enables internal chamber light.

E. START/STOP Button – Starts and

stops the bread-making process. Also

controls Pause function.

–

Buttons – Adjust time for bake

program and delay start timer.

PARTS AND FEATURES

1. Lid

With viewing window

2. Control panel with LCD display

See details on next page

3. Baking chamber

a. Removable bread pan

with handle

Vertical loaf, nonstick coating

b. Kneading paddle

Removable, nonstick paddle

c. Heating element

(not shown)

4. Power cord (not shown)

5. Pan hook

Helpful tool for lifting bread

pan handle

6. BPA Free

All parts that come into contact with

food are BPA free.

NOTE: Some program selections are limited to certain crust colours and loaf

sizes. The LCD will display accordingly. Please see Programs and Timing on

page 9 for all available combinations.

OPERATING INSTRUCTIONS

1. Remove bread pan from baking chamber by grasping the handle, turning

the pan counterclockwise and lifting up. It may be helpful to first lift the

handle of the bread pan by using the pan hook (see figure 1a).

To properly attach the kneading paddle, insert onto shaft with wide base

facing down (see figure 1b).

2. Properly measure all ingredients and put into the bread pan in

the exact order they are listed. Always put the liquids in first, the dry

ingredients in next, and the yeast last. Yeast should not touch wet

ingredients. Please refer to the Measuring and Loading Ingredients

sections (page 11) for instructions.

3. Insert the bread pan back into the baking chamber, turning clockwise

to lock in place.

4. Close the lid and connect power cord to a standard electrical outlet.

5. Select your program by pressing the PROG button. For more information

on each program, see pages 9–10.

6. Select your crust colour (light, medium or dark) by pressing the COLOUR

button. If no crust colour is selected, the unit will automatically default to

dark crust.

7. Select your loaf size (1-lb. [454 g]., 1½-lb. [680 g] or 2-lb.) by pressing

the SIZE /

button. If no loaf size is selected, the unit will automatically

default to a 1½-lb. [680 g] loaf size.

8. If you would like the bread-making process to start immediately, press the

START/STOP button now, the indicator will light to show that the bread

maker is on.

9. To cancel the process at any time, press and hold the START/STOP button

for 3 seconds.

Delay Start Timer

The Cuisinart

Compact Automatic Bread Maker can be programmed up to

13 hours in advance. For example, you can program your bread maker at 8 p.m.

to finish baking at 9 a.m. Be sure to set your timer based on when you would

like your bread to be complete.

NOTE: Do not use perishable ingredients such as milk, eggs, cheese and yogurt

with the Delay Start function.

To set the Delay Start Timer:

1. Add ingredients.

2. Select program, crust colour and loaf size.

3. Set the number of hours ahead that you want the loaf to finish.

By pressing the + or – buttons you can set time for completion up to

13 hours later. Press to increase or decrease by 10-minute increments

or hold button down to scroll faster.

4. Press the START/STOP button to begin the delay start countdown.

1a.

1b.

During Bread Making

The Process

Once you start a program, the unit will automatically take care of each step of

the process until the loaf is done. An indicator on the LCD will show the current

function: Knead, Rise, Bake, or Keep Warm.

Knead – Most bread types use 2 Knead cycles. The first Knead cycle quickly

mixes the main ingredients. The second Knead cycle is longer, and continues

the mixing process. The dough is “punched down” before the longer cycle

begins, prior to removing the kneading paddle.

Rise – Rise cycles help to ensure the perfect consistency of all yeast breads.

During the Rise cycles, your bread maker will appear to be inactive.

The display will show it is actually in Rise mode.

Bake – This bread maker will consistently regulate both baking time and

temperature according to the recipe you select.

Keep Warm – Allows you to leave the finished bread in the machine to serve

warm for up to 60 minutes. It also helps to keep the crust from becoming soggy

if bread is not removed from the machine immediately after baking. Some crusts

will darken slightly in Keep Warm.

Options:

1. Light: Press and hold SIZE/

for 3 seconds to turn on the internal

chamber light at any time. The light will automatically turn off after 30

seconds, or press and hold again to turn off.

2. Pause: You can pause the process for up to 10 minutes at any time by

pressing the START/STOP button while the unit is on. The time and power

light will flash while the program is paused. Press START/STOP to resume

the program.

3. Add-ins: An audible signal of 4 sets of 5 long beeps each will sound to

remind you to add any additional ingredients your recipe requires. To do

so, open the lid and add additional ingredients. Be sure to close the lid,

once finished. This typically occurs during the second knead. The display

will show “add-in” for a few minutes during the Knead cycle in case you

miss the initial beeps.

4. Removing kneading paddle: After mixing/kneading is complete,

there will be an audible signal of 10 short beeps before the last Rise cycle,

indicating the point at which the mixing/kneading is complete

(the display will show “paddle” for one minute in case you miss the initial

beeps). At this point in the bread-making process, you have the option

of removing the kneading paddle, and/or re-shaping the dough, though

neither is necessary. To do so:

a. Press START/STOP to pause the program.

b. Open the lid and remove the bread pan by the handle.

c. Take the dough from the pan and remove the kneading paddle.

d. Form the dough into a neat ball and place in the center of the

bread pan.

e. Replace the bread pan into the machine and turn clockwise to lock the

bread pan into the unit. Close the lid.

f. Press START/STOP to resume the program.

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

baking in your conventional oven, this is the time to do so. Be sure to press and

hold the START/STOP button to reset the machine, so it does not automatically

resume the bread-making process after 10 minutes.

After Bread Making

There will be 10 beeps to signal the end of the Baking cycle; the LCD display

window will read 00:00. Your bread will be kept warm for 60 minutes in the keep

warm cycle. There will be one long beep at the end of the Keep Warm cycle and

then unit will shut off. For optimal results, we recommend removing the loaf as

soon as the Baking cycle is complete and letting it cool on a wire rack.

To remove bread from the pan:

a. Open the lid and use pan hook to lift the bread pan handle. Using oven

mitts, remove the bread pan by turning counterclockwise.

b. Still using the oven mitts, hold the bottom of the bread pan,

move the handle aside, and shake until the bread is released.

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

prior to slicing.

NOTE: If you have not removed the kneading paddle before baking, be sure

to remove the kneading paddle from the finished loaf. Use caution; the 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 the 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 BREADS AND PROGRAMS

1. White – The White program uses primarily all-purpose or bread flour.

2. French – French breads require special timing and temperatures to achieve

that wonderful, crispy crust. Because they traditionally lack sugars or large

amounts of fat, they tend to be lighter in colour.

3. Whole Wheat – Whole-wheat bread is a yeast bread that is made

with a significant portion of whole-wheat flour (50% or more), rather

than with 100% all-purpose or white bread flour. Breads made from whole-

wheat flour are more nutritious because the flour is milled from the entire

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

produces a bread that is brown to dark brown in colour, and the breads are

more flavourful and healthful than breads made with refined white flours

(even though “lost” nutrients are added back into white flours). Many times

they are denser than 100% white breads.

4. Ultra-Fast – The Ultra-Fast program must be used with a recipe using

rapid rise yeast, or the bread will not rise and bake properly. Almost

any recipe can be modified by replacing standard yeast with an equal or

larger amount of rapid rise yeast. NOTE: This program cannot be used with

the gluten-free recipes.

5. Sweet – The Sweet bread program is specifically designed to bake breads

with high amounts of sugar, fats and proteins. These added ingredients

tend to increase the height and browning of the finished loaves.

6. Gluten-Free – Since gluten is found in most flours used in traditional bread

baking, the ingredients to create gluten-free breads are unique. While they

are “yeast breads,” the doughs are generally wet and often have a

batter-like consistency. It is also important not to over-mix or over-knead

gluten-free doughs. NOTE: For list of Gluten-Free ingredients, refer to pages

15–16.

7. Artisan Dough – This program allows the preparation of artisan doughs.

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

of texture, taste and crust in the final shaped and baked bread. This is a

dough ONLY program. The dough can be baked using the Bake program,

or shaped and baked in a conventional oven.

8. Dough – There are two ways to prepare dough in the bread maker if

you wish to bake it in a conventional oven. One way is by using our Dough

program. It mixes ingredients, kneads and takes the dough through the

two rises. It is appropriate for almost any dough recipe (except gluten free)

and ideal for pizza dough. It is intended that the dough will be removed

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

maker. Alternatively, you can choose a specific bread program from the

menu options, and remove the dough when the Remove Paddle signal

tones. This will take you through two rise cycles. This method is suitable for

any alternative loaf shape, dinner rolls, braided challah bread, and so on.

Last rise will take place outside the bread maker.

9. Jam – The bread maker is a great cooking environment for homemade

jams and compotes. The paddle automatically keeps the ingredients

stirring through the process. The heating element is placed in a way that

the contents will not get burned. The program starts in a heating phase so

it will appear to be inactive. It will start mixing about 10 minutes into the

program. We provide recipes to get you started. They make a wonderful

complement to freshly baked bread!

10. Packaged Mix – This program is meant for prepackaged yeast bread mixes

intended for the bread machines. Mixes for 1½ and 2 lbs.

(680 and 907 g) work best.

11. Cake – Cake-like in texture, and often referred to as "quick breads," recipes

for this program are usually baked in a shaped pan such as a loaf pan or

muffin tin. They are a batter-type bread rather than a yeast dough, and get

their leavening from baking powder, baking soda and eggs.

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

ingredients. If the finished bread is a little moist on top when

baking is complete (moisture will depend on ingredients of the cake), leave

it in the bread maker on Keep Warm for 10 to 15 minutes, and

it will continue baking – this is called “after cooking.”

12. Bake – This program activates the bread maker for Bake function only.

You can use this setting if you want the finished loaf to have a darker crust

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

your eye on the loaf). Only the Bake function should be used to bake store-

purchased doughs.

2. FRENCH

Size: Total

Time:

Add-Ins Remove Paddle

Displayed Time Elapsed Time Displayed Time Elapsed Time

1-lb.

(454 g)

4:05 2:55 1 hr 10 mins 2:15 1 hr 50 mins

1½-lb.

(680 g)

4:15 3:00 1 hr 15 mins 2:20 1 hr 55 mins

2-lb.

(907 g)

4:20 3:05 1 hr 15 mins 2:25 1 hr 55 mins

3. WHOLE WHEAT I Colour:

Size: Total

Time:

Add-Ins Remove Paddle

Displayed Time Elapsed Time Displayed Time Elapsed Time

1-lb.

(454 g)

3:57 3:10 47 mins 2:25 1 hr 32 mins

1½-lb.

(680 g)

4:05 3:15 50 mins 2:30 1 hr 35 mins

2-lb.

(907 g)

4:10 3:20 50 mins 2:35 1 hr 35 mins

1. WHITE I Colour:

Size: Total

Time:

Add-Ins Remove Paddle

Displayed Time Elapsed Time Displayed Time Elapsed Time

1-lb.

(454 g)

3:18 2:40 38 mins 2:05 1 hr 13 mins

1½-lb.

(680 g)

3:25 2:45 40 mins 2:10 1 hr 15 mins

2-lb.

(907 g)

3:30 2:50 40 mins 2:15 1 hr 15 mins

4. ULTRA-FAST I Colour:

Size: Total

Time:

Add-Ins Remove Paddle

Displayed Time Elapsed Time Displayed Time Elapsed Time

1-lb.

(454 g)

1:53 1:40 13 mins 1:35 18 mins

1½-lb.

(680 g)

2:03 1:50 13 mins 1:45 18 mins

PROGRAMS AND TIMING

For each program, there are two times listed under ADD-INS and under REMOVE PADDLE. The Displayed Time is what you will see in the countdown timer

window. The Elapsed Time under ADD-INS and REMOVE PADDLE is the number of minutes that have passed since you pressed start. Elapsed Times are listed

to let you know when you should return.

NOTE: Removing the kneeding paddle is an optional step. See page 6 for more details.

1110

7. ARTISAN DOUGH

Total Time:

5:05

10. PACKAGED MIX I Colour:

Total

Time:

Add-Ins Remove Paddle

Displayed Time Elapsed Time Displayed Time Elapsed Time

2:34 2:14 20 mins 1:04 1 hr 30 mins

8. DOUGH

Total Time:

1:30

9. JAM

Total Time:

1:20

12. BAKE

Total Time:

1:40

5. SWEET I Colour:

Size: Total

Time:

Add-Ins Remove Paddle

Displayed Time Elapsed Time Displayed Time Elapsed Time

1-lb.

(454g)

3:15 2:45 30 mins 2:05 1 hr 10 mins

1½-lb.

(680g)

3:20 2:50 30 mins 2:10 1 hr 10 mins

6. GLUTEN-FREE I Colour:

Size: Total

Time:

Add-Ins Remove Paddle

Displayed Time Elapsed Time Displayed Time Elapsed Time

1½-lb.

(680g)

2:15 1:55 20 mins 1:40 35 mins

11. CAKE

Total Time:

1:52

MEASURING INGREDIENTS

Important Note: The MOST important rule of making bread:

Use exact measurements. This is the key to successful bread baking.

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

ounces marked clearly on the side. After filling the measuring cup, place it on a

flat surface and view it at eye level to make sure the amount

of liquid is exact. Most recipes require liquids to be at room temperature.

When measuring dry ingredients, fill 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, flour). By scooping, you could add up to

one tablespoon (15 ml) of extra ingredients. Do not pack down, unless otherwise

noted.

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, in most cases:

— FIRST, liquid ingredients

— SECOND, dry ingredients

— LAST, yeast – Yeast must be separate from wet ingredients and salt. Create

a small crater in dry ingredients using your finger 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˚F– 90˚F [23°C-32°C]). Temperatures too cool or too

warm can affect the way the bread rises and bakes. NOTE: Water should not be

hot, or it will affect rising.

Last, it is a good idea to start with fresh ingredients. Fresh flour and fresh yeast

are critical.

See Troubleshooting section (page 17) to learn more.

MEASUREMENT/CONVERSION CHART

INGREDIENT CONVERSION CHART

INGREDIENT VOLUME WEIGHT IN

GRAMS

WEIGHT IN

OUNCES

Egg (out of shell) 1 large 50 grams 1¾ ounce

Flour (All-Purpose, Bread

or Whole Wheat)

1 cup (237 ml) 126 grams 4½ ounces

Granulated Sugar 1 tablespoon (15 ml) 14 grams ½ ounce

Kosher Salt 1 teaspoon (5 ml) 6 grams

ounce

Unsalted Butter 1 tablespoon (15 ml) 14 grams ½ ounce

Water 1 cup (250 ml) 237 grams 8 ounces

Yeast, active dry 1 teaspoon (5 ml) 4 grams

ounce

1½

teaspoons (7.5 ml) = ½ tablespoon 8 tablespoons (120 ml) = ½ cup

3 teaspoons (15 ml) = 1 tablespoon 12 tablespoons (2.8 L) = ¾ cup

1½ teaspoons (7.5 ml) = 1½ teaspoons 16 tablespoons (3.7 L) = 1 cup

2 tablespoons (30 ml) = ¹⁄

cup ³⁄

cup (88 ml) = ¼ cup + 2 tablespoons

4 tablespoons (60 ml) = ¼ cup

⁄

cup (147 ml) = ½ cup + 2 tablespoons

5 tablespoons + 1 teaspoon

(75 ml) = ¹⁄

cup

= ¹⁄

cup

⁄

cup (207 ml) = ¾ cup + 2 tablespoon

Yeast/Baking Powder or Baking Soda

Dry Ingredients

Water or Liquids

CLEANING AND CARE

Caution: Unplug machine before cleaning. Do not put the bread maker in water

or in a dishwasher. Do not use scrubbing brushes or chemical cleansers, as

these will damage the machine. Use only a mild, nonabrasive cleanser to clean

the outside of the bread maker.

Bread pan and kneading paddle – Pan and kneading paddle should be hand-

washed with warm water and soap. Do not use metal utensils 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.

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 fluids under buttons of control panel.

Maintenance – Any other servicing should be performed by an authorized

service representative.

Keep your bread maker clean at all times.

Don’t worry if the colour of the exterior 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, put warm,

soapy water in the bread pan for 10 to 15 minutes – this will loosen the paddle.

TIPS AND HINTS

Important: Use top-quality ingredients to make your bread-maker breads

Temperature of ingredients is important in bread-machine baking. Ideal

temperatures are between 75°F–90°F (23°- 32°C). Use an instant-read

thermometer to check the temperatures. Cold ingredients should be allowed to

come to room temperature.

Measure all ingredients accurately and have them ready before adding to bread

pan. This helps to ensure that you measure each ingredient correctly, and do not

find that you get down to the last (or nearly last) ingredient and discover that it is

not available in your pantry.

When measuring ingredients, use liquid measuring cups for liquids, and dry

measures for dry ingredients. Stir all flours first, spoon into dry measure and

level off using the flat side of a knife or spatula – do not pack down.

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

salt and sugars (including honey, molasses, syrup), herbs, flours, dried milk,

vital wheat gluten (if using), yeast. Do not allow the yeast to touch the wet

ingredients. See detailed instructions on page 11.

Giving the kneading paddle a light coating with a nonstick cooking spray or

vegetable oil may make it easier to remove if it bakes into a loaf.

Bread-maker 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, you may need additional flour. Pay attention to the dough during the

kneading process and if sticky, add flour 1 teaspoon (5 ml) at a time. Alternately,

if it is especially dry, you may need to add additional liquid. In most cases,

dough should be smooth and not cling to fingers when touched. Additional

amounts of flour or liquid should be added 1 teaspoon (5 ml) at a time.

Scrape down sides of pan if ingredients are sticking to the sides.

If using perishable, fresh ingredients such as dairy products, 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 first,

then add the dried substitution after the flour to keep them separate. If you

substitute these dried ingredients and have no other fresh, perishable ingredients

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

It is also 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 flour and

other dry ingredients.

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

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

In signal sounds, except for the Cake program.

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 1½-pound (454 and 680 g) loaves.

Use the Whole Wheat program when baking breads containing not only whole-

wheat flour, but other heavy flours that will require a longer knead and rise – for

example, pumpernickel bread.

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

(preferably longer) before slicing.

For cake/quick 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 heatproof plastic spatula before turning out.

If bread bakes over the bread pan handle, let it cool, then remove bread from

pan in unit.

Amounts/Sizes/Ingredients

For white breads and any recipe calling for a white flour, the best flour to use is

unbleached, all-purpose flour. Doughs made using the Artisan program should

use bread flour, which has a higher protein makeup.

A general formula for a 1½-pound (680 g) bread machine loaf is: 3 cups (750 ml)

flour, 1 to 1¼ cups (250 to 300 ml) liquid, 1 to 1½ teaspoons (5 to 7.5 ml) salt, 1

to 2 teaspoons (5 ml to 10 ml) sugar, 1 to 1½ teaspoons (5 to 7.5 ml) yeast. Use

this as your basic formula and make adjustments from there.

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

1 pound (454 g), a 3-cup (750 ml) flour recipe will produce a loaf that is about

1½ pounds (680 g), and a 4-cup (1 L) flour recipe will produce a loaf that

is about 2 pounds (907 g). Some recipes will have slightly larger or smaller

amounts of flour for each size, and with mix-ins, they may weigh more than their

specified weight.

You should not use more than 4½ cups (1.06 L) 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, whisk your egg well and then measure

out half. A large egg is generally equal to about ¼ cup (60 ml).

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

small amounts such as

teaspoon (0.5 ml). Baking is chemistry, and changing

the formula by even this small amount can change the final product significantly.

For Higher Altitudes

Flour is drier at higher altitude levels and will absorb more liquid, so use less

flour 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

about

less yeast to help counteract this phenomenon.

Adding less sugar (where applicable) also helps in producing the proper dough

and bread. Reduce sugar or sweetner by about ¼.

Also, adding a little more salt will retard the yeast action and promote slower,

more even rising. Add no more than ¼ teaspoon (1 ml) of additional salt. Start

with one of these changes to determine the best results.

BREAD MAKER PANTRY

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

Compact Automatic Bread Maker, 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.

Storing Ingredients

Flours and other bread-making ingredients are prone to rancidity and

should be stored properly. It is best to buy them in smaller quantities and

purchase as needed. Many flours can be stored at room temperature, but more

whole-grain and gluten-free flours are best kept in the freezer (in airtight bags/

containers). Always mark the date on the bag/container so you can keep track.

Freezers can often impart flavours onto what is frozen in there,

so be sure it is well sealed.

White Flours (all-purpose, bread and cake): These should be stored in a

dark, cool place for up to 1 year (but best to go by the use-by date on the bag).

These can also be put in the freezer for a year as well, but be sure to wrap well

so they do not pick up any flavours or odours from the freezer.

Whole-Grain and most Gluten-Free Flours: In a cool, dark place for up to

3 months, or in the freezer for up to 6 months.

Nut Flours: These are very prone to spoiling, so store in the refrigerator for

up to 3 months or in the freezer for up to 6 months.

Starches and Gums: More stable than flours, these can be stored in a cool,

dark place for at least a year.

Yeast: Always store in the refrigerator and check the expiration date prior

to using.

All-Purpose Flour – Can be bleached or unbleached – we prefer unbleached.

For the bread machine, all-purpose flour is used for most yeast and cake quick

breads.

Baking Powder – Baking powder is a combination of baking soda and acid,

so this leavener can be used in baked goods where there is no existing acid. Be

sure to read the label because some baking powders use starches to keep the

compound dry, which may affect those with gluten allergies.

Baking Soda – Baking soda is a chemical leavener that requires an acidic

ingredient to activate. Examples include brown sugar, buttermilk, yogurt,

etc. Not only does baking soda provide lift to your baked product, but it also

improves browning.

Bread Flour – An unbleached flour high in protein and gluten. This is best for

artisan-style breads. This flour can be used as a substitute for all-purpose flour

and will give the baked bread more volume.

Cake Flour – A very soft flour with low protein. Do not use cake flour for yeast

breads unless a recipe specifically requires it. It is most often used

to make very tender cakes and pastries.

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

and aid in keeping breads fresh and moist. They also work as a leavener

and help with the volume of the bread. Do not ever use with Delay Start feature

unless using powdered egg or powdered egg white and adding with flour. 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

finished baked goods. All recipes included use large eggs.

Fats (assorted) – Add flavour, nutrition and texture to breads. May be added to

just about any bread recipe where such flavours are appropriate.

Nonfat Dry Milk – When loading ingredients, add powdered milk along with

flour. Using dry milk instead of fresh milk enables you to use the Delay Start

feature. Dry milk is also added to breads (often along with fresh milk/milk

products) to produce a softer crumb.

Nuts, Seeds, Raisins – Add flavour, nutrition and texture to breads. May be

added to just about any bread recipe where such flavours are appropriate.

Powdered Buttermilk – A shelf staple, this is essence of buttermilk without 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 flavour, but it controls the yeast and aids in the rising of the dough.

We use non-iodized kosher salt in all of the recipes.

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

golden syrup and others, stimulate yeast growth and development.

Vital Wheat Gluten – A very high-protein flour made from hard wheat and

treated to remove most of the starch. For regular yeast bread baking, vital

wheat gluten is used primarily as an additive to enhance doughs made with low

glutens, such as whole-wheat and other grains. When making Ultra-Fast breads,

vital wheat gluten can provide a better rise in a shorter rising time.

Whole-Wheat Flour – Contains the wheat germ of the flour, giving it a

higher fiber, nutritional, and fat content. Once thought of as “health food,”

breads that were heavy and dense, breads made with all or part whole- wheat

flour are the most nutritious and can be light textured and appealing. Purchase

good quality whole-wheat flour, and store in a refrigerator or freezer to prevent

from turning rancid. Bring to room temperature before using for bread machine

recipes.

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

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

specifically for the shorter/rapid/last-minute cycles, as it helps to shorten

the rising cycle – adding vital wheat gluten as well, will aid in its rise.

GLUTEN-FREE INGREDIENTS

If you thought regular baking was a science, gluten-free baking has its own

rules! To make gluten-free bread, a variety of flours and ingredients is necessary

to develop a stable and desirable bread that can be used for slicing, toasting,

and making sandwiches. We developed recipes that have a good balance of

protein, fat and starch to create a delicious end result.

All of the following ingredients can be found either in the baking or gluten-free

section of your local grocery store or in your local natural food market. They can

also be easily found and ordered online. There are several commercial brands of

gluten-free, all-purpose flour blends that can be used successfully.

Almond Flour – Almond flour adds a lot of protein to your bread, but is better

left for savoury and sweet cakes rather than yeast breads. You can use either

almond flour or almond meal, as long as it is finely ground.

Baking Powder – Baking powder is a combination of baking soda and acid, so

this leavener can be used in baked goods where there is no existing acid. Be

sure to read the label because some baking powders use starches to keep the

compound dry, which may affect those with gluten allergies.

Baking Soda – Baking soda is a chemical leavener that requires an acidic

ingredient to activate. Examples include brown sugar, buttermilk, yogurt,

etc. Not only does baking soda provide lift to your baked product, but it also

improves browning.

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

a high protein content and a pleasant nutty flavour. It does need to be combined

with other flours to produce a baked item with good structure.

Cornstarch – Cornstarch is a way to add structure and stability to a gluten-free

bread that is otherwise provided by gluten. Be sure not to go overboard, or your

finished bread will have a very starchy and unpleasant flavour.

Flax Seeds (ground) – When ground, flax seeds are even more nutritious and

act as a binder to produce a stable structure in baked goods.

Garbanzo Bean Flour – Milled from garbanzo beans (chickpeas) and high in

protein, garbanzo bean flour imparts a rich and sweet flavor in baked goods.

Some find it to be overpowering, so it is better to use this flour with more

savoury breads.

Guar Gum – Similar to xantham gum and interchangeable, is another thickening

agent that helps with the structure of the bread. It should be used sparingly

because it does impart a starchier flavour to baked goods than other gums or

thickeners do.

Gluten-Free, All-Purpose Flour Blend – There are a number of these blends

on the market now and they all work well. We have found in our testing that the

ones with the higher percentage of rice flours tend to be the most neutral in

flavour.

Nonfat Milk Powder – Nonfat milk powder adds structure to breads by acting

as an emulsifier by linking gluten-free flours to fats. The milk proteins also

increase browning.

Powdered Psyllium Husk – Full of fiber, powdered psyllium husk (or psyllium

husk powder) works similarly to a gum. We have found it to be the best way to

add structure and bind ingredients together in gluten-free recipes.

Oat Flour – Oat flour is very high in protein and is inexpensive to purchase

prepared, or you can make your own (process rolled oats in a blender, food

processor, or spice grinder until finely ground). This flour will add a slight

nuttiness to baked breads.

Potato Starch – Another starch option for gluten-free breads to contribute

to the structure of the loaf. It is also a good tenderizer and is best used with

doughs that are higher in moisture.

Brown Rice Flour – Milled from the whole rice kernel (still contains the bran),

brown rice flour is high in fiber and has a nuttier flavour than white rice flour.

You want to use a flour that is as finely ground as possible – it should have a

smooth, sandy texture. This flour is high in protein, 7.5%, so it is a good base

for gluten-free baking.

White Rice Flour – Milled from polished white rice (where the bran and

germ have been removed), white rice flour is considered to be very versatile in

gluten-free baking because it has a rather mild, undetectable flavour. It is

a bit lower in protein than brown rice flour, closer to 5%, but it blends well with

other flours.

Sweet White Rice Flour – A starchier version of white rice flour (not actually

sweet), it is ground from glutinous rice and is a better binder than brown or

white rice flours. Only a small amount is needed and is a great addition when

making your own gluten-free flour blend.

Sorghum Flour – This is a flour that is high in protein and fiber and is a good

substitution for oat flour. Look for “sweet” white sorghum flour when purchasing.

Teff Flour – Very high in protein, it is a great addition to gluten-free breads.

It has an earthy flavour, similar to whole-wheat flour.

Tapioca Starch (Flour) – This starch is a great binder for gluten-free breads and

gives the finished breads good structure. Do not use too much of it or the bread

will be too elastic.

Xantham Gum – Similar to guar gum, and interchangeable, xantham gum is a

thickening agent and helps stabilize gluten-free breads. You only need a small

amount to see the effects.

Yeast – Crucial to most breads, yeast is what brings your bread to life.

There are many types, and in most cases we call for active, dry yeast or bread

machine yeast, but when using the Ultra-Fast program, it is necessary to use

rapid rise yeast. Always store yeast in the refrigerator and check the expiration

date prior to using.

Question Answer

Why did my dough/bread not

rise well?

There are a number of factors that could result in a short rise. Be sure that the yeast is fresh and that all ingredients are room temperature

(75ºF to 90°F [23°C to 32°C]). If the liquids are too warm or too cold, they will not activate the yeast properly. Be sure the ingredients are put

into the baking pan in the correct order. The salt should be as far away from the yeast as possible. Note that not all breads rise as much as

others. Whole-wheat or whole-grain breads tend to be shorter than white breads. Also, breads with more sugar or sweeteners, and ones that

are enriched with eggs, will be taller than regular white breads.

Why is my bread sunken/

uneven on the top?

Humidity and room temperature can greatly affect the results of baked yeast breads. Keep the bread maker away from direct sunlight. If the

humidity is especially high, add an additional teaspoon per cup of flour used in the recipe.

Why does my yeast bread

have an under-baked/gummy

texture?

The dough was too wet, or possibly does not have enough white flour (for gluten development). Add a bit more flour, 1 tablespoon (15 ml)

(15 ml) per cup, or reduce the amount of whole-wheat/grain flours in the recipe and substitute white flour.

Why does the interior of my

yeast bread have excessive

holes?

This would happen if either the bread is too wet or if too much yeast was used. Double-check the recipe and, if necessary, make changes by

either adding a small amount of flour or reducing the yeast slightly.

Why is my yeast bread heavy

and dense?

This could be one of a few different issues. The mixture may be too dry as a result of not enough liquid or because lower fat substitutes were

used. Another reason may be not using enough yeast. If this is occurring in whole-wheat/grain bread, you may need to use vital wheat gluten

to help with the structure of the finished bread.

Why are the corners/edges of

the bread full of extra flour/

not evenly mixed?

Sometimes ingredients will stick to the corners of the pan, most commonly in the cake/quick bread or gluten-free bread (both have more

batter-like consistencies than a dough). Check the bread about 10 minutes into the kneading/mixing time and pause to scrape down if

necessary. Lightly coating the bread pan with nonstick cooking spray will help to prevent this from happening as well.

How do I get the kneading

paddle out of the loaf?

There are two options. In most programs you can remove the paddle after you hear the Remove Paddle signal (prior to the final rise). If this is

not an option, or you were not present to remove it, wait until the bread is cooled and then, carefully take out the paddle

(use caution because it may be hot).

Why is the unit smoking/

producing a burning smell?

Most likely this is from ingredients that fell into the bottom of the bread machine or onto the heating element. If it is excessive, unplug the unit

and once cool, clean the interior of the unit. Plug the unit back in and resume the program (the program will be stored in

memory for a maximum of 15 minutes). In most cases, the smoke/odour will be minimal and it will dissipate.

What do the error codes

mean?

The display shows “HHH” (accompanied by beeps): The unit’s internal temperature is too high. This usually occurs when trying

to make two successive loaves. Open the lid and allow the unit to cool 10–20 minutes. The display shows “LLL” (accompanied by beeps):

The unit’s internal temperature is too low to bake bread. Stop the beeps by pressing the START/STOP button. The display shows “EEO” or

“EEI” (accompanied by beeps): Unplug the unit and contact your nearby service center.

TROUBLESHOOTING

WARRANTY

LIMITED THREE-YEAR WARRANTY

We warrant that this Cuisinart product will be free of defects in materials

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 modifications, theft, misuse, or

damage due to transportation or environmental conditions. Products with

removed or altered identification 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 warranty period, we will repair it or replace it if necessary. For warranty

purposes, please register your product online at www.cuisinart.ca to

facilitate verification of the date of original purchase and keep your original

receipt for the duration of the limited warranty. This warranty excludes

damage caused by accident, misuse or abuse, including damage caused

by overheating, and it does not apply to scratches, stains, discolouration

or other damage to external or internal surfaces that does not impair the

functional utility of the product. This warranty also expressly excludes all

incidental or consequential damages.

Your Cuisinart product has been manufactured to the strictest

specifications and has been designed for use only in 120 volt outlets and

only with authorized accessories and replacement parts. This warranty

expressly excludes any defects or damages caused by attempted use of

this unit with a converter, as well as use with accessories, replacement

parts or repair service other than those authorized by Cuisinart.

If the appliance should become defective within the warranty period, do

not return the appliance to the store. Please contact our Customer Service

Centre:

Toll-free phone number:

1-800-472-7606

Address:

Cuisinart Canada

100 Conair Parkway

Woodbridge, ON L4H 0L2

Email:

consumer_Canada@conair.com

Model:

CBK-110C

To facilitate the speed and accuracy of your return, please enclose:

• $10.00 for shipping and handling of the product to Cuisinart Canada

• 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

100 Conair Parkway,

Woodbridge, ON L4H 0L2

Consumer Call Centre E-mail:

[email protected]

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