Cuisinart CBK-200 CBK-200 Manual - Page 107

NO. Cycle 15 Last Minute Loaf 16 Bake Only Crust Medium Size Pre-Heat Knead 1 1.5LB 0MIN 1MIN 2.0LB 0MIN 1MIN 0MIN 0MIN Knead 2 10MIN 10MIN 0MIN Rise 1 0MIN 0MIN 0MIN Knead 3 0SEC 0SEC 0SEC Rise 2 0MIN 0MIN 0MIN Knead 4 0SEC 0SEC 0SEC Rise 3 11MIN 14MIN 0MIN Bake Total Keep Warm 37M 0:59 60 40M 1:05 60 10M 0:10 60 AUDIBLE TONES* Mix-ins Remove Paddle N/A 0:48 1:02 0:54 N/A NA *Audible tones will sound at specified time listed in chart above as a reminder to add Mix-ins or remove paddle. MEASURING INGREDIENTS Important note: The MOST important rule of making bread: Use exact measurements. This is the key to successful bread baking. With wet ingredients, use only liquid measuring cups with the cups/ounces marked clearly on the side. After 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. Liquids must be room temperature. With 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 of extra ingredients. Do not pack down. LOADING INGREDIENTS INTO THE BREAD PAN Important Note: The SECOND MOST important rule of making bread: Put the ingredients into the bread maker in the EXACT order given in the recipe. This means: - FIRST, liquid ingredients - room temperature - SECOND, dry ingredients - LAST, yeast - Yeast must be separate from wet ingredients. Create a small crater in dry ingredients using your finger or a spoon, and place yeast within the crater. Make sure yeast is fresh. Yeast/Baking Powder or Baking Soda Dry Ingredients Water or Liquids Also, make sure ALL ingredients are at room temperature, unless otherwise noted (that is, between 75˚- 90˚F). Temperatures too cool or too warm can affect the way the bread rises and bakes. Note: Water should not be warm, or it will affect rising. Last, it's a good idea to start with fresh ingredients. Fresh flour and fresh yeast are critical. See troubleshooting section (pages 16-17) to learn more. MEASUREMENT/CONVERSION CHART 11⁄2 teaspoons = 1⁄2 tablespoon 3 teaspoons = 1 tablespoon 1⁄2 tablespoon = 11⁄2 teaspoons 2 tablespoons = 1⁄8 cup 4 tablespoons = 1⁄4 cup 5 tablespoons + 1 teaspoon = 1⁄3 cup 8 tablespoons = 1⁄2 cup 12 tablespoons = 3⁄4 cup 16 tablespoons = 1 cup 3⁄8 cup = 1⁄4 cup + 2 tablespoons 5⁄8 cup = 1⁄2 cup + 2 tablespoons 7⁄8 cup = 3⁄4 cup + 2 tablespoons 13