Cuisinart CBK-210 User Manual - Page 9
Power Failure Backup, Types Of Breads And Programs
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AFTER BREAD MAKING There will be 3 long 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 unless adjusted in a custom setting. If sound is enabled, there will be one long beep at the end of the Keep Warm cycle and the 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: 1. Open the lid and use the pan hook to lift the bread pan handle. Using oven mitts, turn the bread pan counterclockwise and then lift up to remove the pan. 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 to 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. NOTE: When power is restored to the machine, the program will be paused. 2. Still using the oven mitts, flip the pan upside down. Holding the bottom of the bread pan, move the handle aside, and shake the pan until the bread is released. 3. For best results, allow the loaf to cool on a wire rack for 20 to 30 minutes prior to slicing. TYPES OF BREADS AND PROGRAMS 1. White The White program uses primarily all-purpose or bread flour. 2. Whole Wheat Whole-wheat bread is made with a significant portion of whole-wheat flour (50% or more), rather than with 100% all-purpose or white bread flour. Since whole-wheat breads are typically denser than breads made with 100% white flour, we recommend adding a bit of rye flour when making whole-wheat breads to create a softer crumb and maintain freshness for a little bit longer. 3. French/Italian 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 color. 4. Sweet The Sweet bread program is specifically designed to bake breads with higher amounts of sugar, fats, and proteins. These ingredients tend to increase the height and browning of the finished loaves. 9