Cuisinart CBK-110P1 User Manual - Page 12

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 color of the exterior of the baking pan changes over time. The color 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. 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 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 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, 12