Manuale d’uso / di manutenzione del prodotto 05CU26258 del fabbricante Cuisinart
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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!.
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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.
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/ .
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 ⁄.
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.
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 Cinna.
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 Unsalt.
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 oi.
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, .
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 ⁄ .
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 +.
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 tab.
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 c.
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.
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 .
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 .
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 .
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 .
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 .
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 cup.
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 tablespo.
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 W.
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).
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 .
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.
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 .
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 .
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).
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 ⁄.
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.
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.
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 p.
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 ta.
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 r.
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 ,.
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 .
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 pum.
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 ta.
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, .
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 .
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 tabl.
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 .
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 tab.
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.
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-ski.
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 tab.
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 tabl.
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 Unsalt.
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 Unsalte.
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.
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.
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 , 8.
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 .
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 Oli.
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.
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.
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.
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 c.
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 Sa.
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.
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.
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 tablespoo.
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.
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.
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.
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 .
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 .
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.
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 Semo.
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 .
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.
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 teaspo.
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 wh.
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 Se.
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 b.
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.
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 .
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.
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 .
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 tab.
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.
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.
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 pe.
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 .
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 tablespoon.
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.
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 .
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 teaspoon.
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 Granulate.
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 .
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 pie.
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 + .
Notes: __________________________________________________________________________________ ________________________________________________________________________________________ _____________________.
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Cuisinart ™ Convection Bread Maker INSTRUCTION BOOKLET For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
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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.
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.
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.
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.
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.
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.
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.
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 .
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 .
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.
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.
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.
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.
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 .
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.
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.
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.
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.
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.
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.
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 A.
Un punto importante, dopo l’acquisto del dispositivo (o anche prima di acquisto) è quello di leggere il manuale. Dobbiamo farlo per diversi motivi semplici:
Se non hai ancora comprato il Cuisinart 05CU26258 è un buon momento per familiarizzare con i dati di base del prodotto. Prime consultare le pagine iniziali del manuale d’uso, che si trova al di sopra. Dovresti trovare lì i dati tecnici più importanti del Cuisinart 05CU26258 - in questo modo è possibile verificare se l’apparecchio soddisfa le tue esigenze. Esplorando le pagine segenti del manuali d’uso Cuisinart 05CU26258 imparerai tutte le caratteristiche del prodotto e le informazioni sul suo funzionamento. Le informazioni sul Cuisinart 05CU26258 ti aiuteranno sicuramente a prendere una decisione relativa all’acquisto.
In una situazione in cui hai già il Cuisinart 05CU26258, ma non hai ancora letto il manuale d’uso, dovresti farlo per le ragioni sopra descritte. Saprai quindi se hai correttamente usato le funzioni disponibili, e se hai commesso errori che possono ridurre la durata di vita del Cuisinart 05CU26258.
Tuttavia, uno dei ruoli più importanti per l’utente svolti dal manuale d’uso è quello di aiutare a risolvere i problemi con il Cuisinart 05CU26258. Quasi sempre, ci troverai Troubleshooting, cioè i guasti più frequenti e malfunzionamenti del dispositivo Cuisinart 05CU26258 insieme con le istruzioni su come risolverli. Anche se non si riesci a risolvere il problema, il manuale d’uso ti mostrerà il percorso di ulteriori procedimenti – il contatto con il centro servizio clienti o il servizio più vicino.
