User manual

ManualsBrandsCuisinart ManualsDomestic AppliancesBread Maker CBK-200C

Cuisinart

™

Convection Bread Maker

INSTRUCTION AND

RECIPE BOOKLET

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

CBK-200C

cbk200c_ib_recipe_en.qxd 5/19/05 9:05 AM Page 1

Summary of content (114 pages)

PAGE 1
cbk200c_ib_recipe_en.qxd 5/19/05 9:05 AM Page 1 INSTRUCTION AND RECIPE BOOKLET Cuisinart™ Convection Bread Maker CBK-200C For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
PAGE 2
cbk200c_ib_recipe_en.qxd 5/19/05 9:05 AM Page 2 IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed 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 handles. 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 in or taking off parts. 3.
PAGE 3
cbk200c_ib_recipe_en.qxd 5/19/05 9:05 AM Page 3 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 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
PAGE 4
cbk200c_ib_recipe_en.qxd 5/19/05 9:05 AM Page 4 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. You may want to keep the box and packing materials for use at a later date. Before using your Cuisinart Convection Bread Maker for the first time, remove all protective paper and wrapping.
PAGE 5
cbk200c_ib_recipe_en.qxd 5/19/05 9:05 AM Page 5 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. 5. Choose Menu option. Press Menu and scroll through the 16 menu cycles until you reach your preferred cycle. The corresponding menu number will be indicated on the LCD screen.
PAGE 6
cbk200c_ib_recipe_en.qxd 5/19/05 9:05 AM Page 6 The first knead cycle will actually mix the basic ingredients. Three kneads are standard for most bread settings. The first knead is a few minutes, followed by a longer knead. There are periods of resting in which the unit will not be active except for the countdown display. These are rise cycles. Once you choose a menu program and press Start, the unit will automatically take care of each step for you until the loaf finishes baking.
PAGE 7
cbk200c_ib_recipe_en.qxd 5/19/05 9:05 AM 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. White Bread Dark (1.5 LB) 9. White Bread Dark (2 LB) 10. White Bread Rapid Light (1 LB) 11. White Bread Rapid Light (1.5 LB) 12. White Bread Rapid Light (2 LB) 13.
PAGE 8
cbk200c_ib_recipe_en.qxd 5/19/05 9:05 AM Page 8 50. French/Italian Bread Rapid Medium (1.5 LB) 76. Dough/Pizza Dough (1 LB) 51. French/Italian Bread Rapid Medium (2 LB) 77. Dough/Pizza Dough (1.5 LB) 52. French/Italian Bread Rapid Dark (1 LB) 78. Dough/Pizza Dough (2 LB) 53. French/Italian Bread Rapid Dark (1.5 LB) 79. Artisan Dough 54. French/Italian Bread Rapid Dark (2 LB) 80. Sweet Breads Light (1 LB) 55. Quick Bread/Cake Light (1 LB) 81. Sweet Breads Light (1.5 LB) 56.
PAGE 9
cbk200c_ib_recipe_en.qxd 5/19/05 9:05 AM Page 9 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. 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).
PAGE 10
cbk200c_ib_recipe_en.qxd 5/19/05 9:05 AM Page 10 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. Mix-ins must be added at the very beginning of the cycle with other basic ingredients.
PAGE 11
cbk200c_ib_recipe_en.qxd 5/19/05 9:05 AM Page 11 TIMETABLE FOR THE CUISINARTTM CONVECTION BREAD MAKER NO. 1 Cycle White Crust Light Medium Dark 2 Rapid White Light Medium Dark 3 Whole Wheat Light Medium Dark 4 Rapid Whole Wheat Light Medium Size 1.0LB 1.5LB 2.0LB 1.0LB 1.5LB 2.0LB 1.0LB 1.5LB 2.0LB 1.0LB 1.5LB 2.0LB 1.0LB 1.5LB 2.0LB 1.0LB 1.5LB 2.0LB 1.0LB 1.5LB 2.0LB 1.0LB 1.5LB 2.0LB 1.0LB 1.5LB 2.0LB 1.0LB 1.5LB 2.0LB 1.0LB 1.
PAGE 12
cbk200c_ib_recipe_en.qxd NO. Cycle 5/19/05 Crust Dark 5 French/Italian Light Medium Dark 6 Rapid French/Italian Light Medium Dark 7 Quick Bread/Cake Light Medium Dark 8 Low Carb Light Size 2.0LB 1.0LB 1.5LB 2.0LB 1.0LB 1.5LB 2.0LB 1.0LB 1.5LB 2.0LB 1.0LB 1.5LB 2.0LB 1.0LB 1.5LB 2.0LB 1.0LB 1.5LB 2.0LB 1.0LB 1.5LB 2.0LB 1.0LB 1.5LB 2.0LB 1.0LB 1.5LB 2.0LB 1.0LB 1.5LB 2.0LB 1.5LB 2.
PAGE 13
cbk200c_ib_recipe_en.qxd NO. Cycle 5/19/05 Crust Medium Dark 9 Gluten Free Light Medium Dark 10 Dough/Pizza Dough N/A 11 12 N/A Light Artisan Dough Sweet Breads Medium Dark 13 Rapid Sweet Breads Light Medium Dark 14 Jam Size 1.5LB 2.0LB 1.5LB 2.0LB 1.5LB 2.0LB 1.5LB 2.0LB 1.5LB 2.0LB 1.0LB 1.5LB 2.0LB N/A 1.0LB 1.5LB 2.0LB 1.0LB 1.5LB 2.0LB 1.0LB 1.5LB 2.0LB 1.0LB 1.5LB 2.0LB 1.0LB 1.5LB 2.0LB 1.0LB 1.5LB 2.
PAGE 14
cbk200c_ib_recipe_en.qxd NO. 15 Cycle Last Minute Loaf 16 Bake Only 5/19/05 Crust Medium 9:05 AM Size Pre-Heat 1.5LB 0MIN 2.
PAGE 15
cbk200c_ib_recipe_en.qxd 5/19/05 9:05 AM Page 15 CLEANING INSTRUCTIONS TIPS AND HINTS 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. For higher altitudes – Flour is drier at higher altitude levels and will absorb more liquid – use less flour in the recipe.
PAGE 16
cbk200c_ib_recipe_en.qxd 5/19/05 9:05 AM Page 16 Important: 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.
PAGE 17
cbk200c_ib_recipe_en.qxd 5/19/05 9:05 AM Page 17 smaller amounts of flour for each size, and with Mix-ins, they may weigh more than 1 pound (454 g), 11⁄2 pounds (680 g) or 2 pounds (908 g). Loaves with whole wheat and/or whole grain flours will not be as tall as those made with bread flour. You should not use more than 5 cups (1.25 L) flour total in the bread machine. Sunken, uneven tops of loaves – High humidity or high room temperature. Do not place bread machine in sunny window.
PAGE 18
cbk200c_ib_recipe_en.qxd 5/19/05 9:05 AM Page 18 Small amount of smoke/burning smell from machine – Most often this is caused by spilled ingredients. If it is bad, unplug machine, clean carefully (Caution: interior of machine is hot), then plug machine in again to continue. Program will be stored in memory for a maximum of 15 minutes if unplugged. Otherwise “flour dust” will burn off on its own. Clean completely when machine is unplugged and cool.
PAGE 19
cbk200c_ib_recipe_en.qxd 5/19/05 9:05 AM Page 19 (2 – 5 ml) per 3 cups (750 ml) flour. It is a necessary ingredient for making bagel dough Nuts, Seeds, Raisins – Add flavour, nutrition and texture to breads. May be added to just about any bread recipe where flavours are appropriate. Powdered Buttermilk – A shelf-stable essence of buttermilk without the milk solids. Acts as a preservative and retards the growth of bacteria and mold.
PAGE 20
cbk200c_ib_recipe_en.qxd 5/19/05 9:05 AM Page 20 combination with rye when baking bread. Combining flours ensures the loaf will rise well. Semolina flour – Semolina is ground from hard wheat. It is pale yellow in colour and resembles corn meal. Semolina flour has a very high gluten or protein content. It is used in both making pasta and bread. Sorghum flour – Sorghum is a millet-like grain that is very nutritious. Sorghum flour imparts a faint, sweet flavour to gluten-free products.
PAGE 21
cbk200c_ib_recipe_en.
PAGE 22
cbk200c_ib_recipe_en.
PAGE 23
cbk200c_ib_recipe_en.
PAGE 24
cbk200c_ib_recipe_en.
PAGE 25
cbk200c_ib_recipe_en.
PAGE 26
cbk200c_ib_recipe_en.
PAGE 27
cbk200c_ib_recipe_en.qxd 5/19/05 9:05 AM Page 27 Pesto Bread White Bread Cycle / Delay Start Timer - Yes Ingredients Large – 2 pounds Medium – 11⁄2 pounds Small – 1 pound Water, 80°– 90°F (27°– 32°C) 11⁄2 cups (375 ml) 1 cup (250 ml) 3 Olive oil, extra virgin 3 tablespoons (45 ml) 2 tablespoons (30 ml) 1 tablespoon (15 ml) Pesto 5 tablespoons (75 ml) 1 ⁄4 cup (50 ml) 3 tablespoons (45 ml) Sea salt 1 teaspoon (5 ml) 3 ⁄4 teaspoon (4 ml) 1 Bread flour 4 ⁄2 cups (1.
PAGE 28
cbk200c_ib_recipe_en.
PAGE 29
cbk200c_ib_recipe_en.qxd 5/19/05 9:05 AM Page 29 Ingredients Large – 2 pounds Medium – 11⁄2 pounds Small – 1 pound Rapid rise yeast 3 teaspoons (15 ml) 21⁄2 teaspoons (12 ml) 2 teaspoons (10 ml) Vital wheat gluten (optional) 2 teaspoons (10 ml) 11⁄2 teaspoons (7 ml) 1 teaspoon (5 ml) Nutritional information per serving [1 ounce (28 g)]: Calories 93 (24% from fat) • carb. 14g • pro. 3g • fat 2g • sat. fat 1g • chol. 12mg • sod. 254mg • calc.
PAGE 30
cbk200c_ib_recipe_en.
PAGE 31
cbk200c_ib_recipe_en.
PAGE 32
cbk200c_ib_recipe_en.
PAGE 33
cbk200c_ib_recipe_en.qxd 5/19/05 9:05 AM Page 33 Three-Cheese Bread White Bread Cycle / Delay Start Timer - No Ingredients Large – 2 pounds Water, 80°– 90°F (27°– 32°C) 3 Medium – 11⁄2 pounds Small – 1 pound ⁄4 cup + 2 tablespoons (205 ml) 2 7 tablespoons (105 ml) Part-skim ricotta cheese 1 ⁄2 cup (125 ml) 6 tablespoons (90 ml) 1 Shredded extra-sharp Cheddar cheese 1 cup (250 ml / 4 oz.) 3 Grated Asiago cheese 1 ⁄2 cup (125 ml / 2 oz.
PAGE 34
cbk200c_ib_recipe_en.
PAGE 35
cbk200c_ib_recipe_en.
PAGE 36
cbk200c_ib_recipe_en.
PAGE 37
cbk200c_ib_recipe_en.
PAGE 38
cbk200c_ib_recipe_en.
PAGE 39
cbk200c_ib_recipe_en.
PAGE 40
cbk200c_ib_recipe_en.
PAGE 41
cbk200c_ib_recipe_en.
PAGE 42
cbk200c_ib_recipe_en.qxd 5/19/05 9:05 AM Page 42 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).
PAGE 43
cbk200c_ib_recipe_en.
PAGE 44
cbk200c_ib_recipe_en.
PAGE 45
cbk200c_ib_recipe_en.
PAGE 46
cbk200c_ib_recipe_en.qxd 5/19/05 9:05 AM Page 46 Country French Loaf with Olives and Rosemary French / Italian Bread Cycle Delay Start Timer – Yes, but must be present to add olives Ingredients Large – 2 pounds Medium – 11⁄2 pounds Small – 1 pound Water, 80°– 90°F (27°– 32°C) 11⁄2 cups + 2 tablespoons (405 ml) 11⁄4 cups (300 ml) 3 Extra virgin olive oil 1 tablespoon (15 ml) 21⁄4 teaspoons (11 ml) 11⁄2 teaspoons (7 ml) Sea salt 1 ⁄2 teaspoons (7 ml) 1 ⁄8 teaspoons (5.
PAGE 47
cbk200c_ib_recipe_en.qxd 5/19/05 9:05 AM Page 47 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).
PAGE 48
cbk200c_ib_recipe_en.
PAGE 49
cbk200c_ib_recipe_en.
PAGE 50
cbk200c_ib_recipe_en.
PAGE 51
cbk200c_ib_recipe_en.
PAGE 52
cbk200c_ib_recipe_en.
PAGE 53
cbk200c_ib_recipe_en.
PAGE 54
cbk200c_ib_recipe_en.
PAGE 55
cbk200c_ib_recipe_en.
PAGE 56
cbk200c_ib_recipe_en.
PAGE 57
cbk200c_ib_recipe_en.
PAGE 58
cbk200c_ib_recipe_en.
PAGE 59
cbk200c_ib_recipe_en.
PAGE 60
cbk200c_ib_recipe_en.
PAGE 61
cbk200c_ib_recipe_en.
PAGE 62
cbk200c_ib_recipe_en.
PAGE 63
cbk200c_ib_recipe_en.
PAGE 64
cbk200c_ib_recipe_en.
PAGE 65
cbk200c_ib_recipe_en.
PAGE 66
cbk200c_ib_recipe_en.
PAGE 67
cbk200c_ib_recipe_en.
PAGE 68
cbk200c_ib_recipe_en.
PAGE 69
cbk200c_ib_recipe_en.
PAGE 70
cbk200c_ib_recipe_en.
PAGE 71
cbk200c_ib_recipe_en.
PAGE 72
cbk200c_ib_recipe_en.
PAGE 73
cbk200c_ib_recipe_en.
PAGE 74
cbk200c_ib_recipe_en.qxd 5/19/05 9:05 AM Page 74 Sweet Potato Cloverleaf Rolls Dough/Pizza Dough Cycle Delay Start Timer - No Ingredients 2 lbs. Dough – 18 rolls 11⁄2 lbs. Dough – 12 rolls 1 lb.
PAGE 75
cbk200c_ib_recipe_en.qxd 5/19/05 9:05 AM Page 75 Molasses Whole Wheat Rolls with Currants and Pecans Dough / Pizza Dough Cycle Delay Start Timer - No Ingredients 2 lbs. Dough – 16 rolls 11⁄2 lbs. Dough – 12 rolls 1 lb.
PAGE 76
cbk200c_ib_recipe_en.
PAGE 77
cbk200c_ib_recipe_en.
PAGE 78
cbk200c_ib_recipe_en.
PAGE 79
cbk200c_ib_recipe_en.qxd 5/19/05 9:05 AM Page 79 Whole Wheat Kalamata Bread Dough / Pizza Dough Cycle / Delay Start Timer - No Ingredients 2 lbs. Dough – 16 rolls Milk, 80°– 90°F (27°– 32°C) 1 Water, 80°– 90°F (27°– 32°C) ⁄2 cup + 2 tablespoons (155 ml) 11⁄2 lbs. Dough – 12 rolls 1 lb.
PAGE 80
cbk200c_ib_recipe_en.qxd 5/19/05 9:05 AM Page 80 Garlic, Herb, and Cheese Knots Dough / Pizza Dough Cycle Delay Start Timer - No Ingredients 2 lbs. Dough – 16 rolls 11⁄2 lbs. Dough – 12 rolls 1 lb.
PAGE 81
cbk200c_ib_recipe_en.qxd 5/19/05 9:05 AM Page 81 Onion Rye Rolls Dough / Pizza Dough Cycle Delay Start Timer - No Ingredients 2 lbs. Dough – 16 rolls 11⁄2 lbs. Dough – 12 rolls 1 lb.
PAGE 82
cbk200c_ib_recipe_en.
PAGE 83
cbk200c_ib_recipe_en.
PAGE 84
cbk200c_ib_recipe_en.qxd 5/19/05 9:05 AM Page 84 completed remove dough and punch to deflate. For large and medium recipes, divide into 2 equal portions. Let rest 10 minutes. Place the filling ingredients in a small bowl and stir with a whisk until well blended; reserve. Lightly coat 2 ten-inch (25 cm) round/2 nine-inch (22 cm) round/1 ten-inch (25 cm) round cake pan(s) with cooking spray and reserve. Roll the dough out into rectangles 12 inches (30 cm) wide and 1⁄2-inch (1 cm) thick.
PAGE 85
cbk200c_ib_recipe_en.
PAGE 86
cbk200c_ib_recipe_en.
PAGE 87
cbk200c_ib_recipe_en.qxd 5/19/05 9:05 AM Page 87 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. The idea is to have long, cool rises to develop the flavours and texture of the dough.
PAGE 88
cbk200c_ib_recipe_en.qxd 5/19/05 9:05 AM Page 88 Artisan Focaccia/Pizza Artisan Dough Cycle Ingredients About 11⁄2 pounds dough Water, 60°– 70°F (15°– 21°C) 11⁄2 cups (375 ml) Sea salt 21⁄2 teaspoons (12 ml) Honey 2 teaspoons (10 ml) Bread flour 31⁄2 cups (875 ml) Semolina flour 1 Yeast, active dry, instant or bread machine 2 teaspoons (10 ml) ⁄2 cup (125 ml) Place all ingredients, in the order listed, in the bread pan fitted with the kneading paddle.
PAGE 89
cbk200c_ib_recipe_en.qxd 5/19/05 9:05 AM Page 89 Buttermilk Whole Wheat Walnut Boule Artisan Dough Cycle / Time Delay - No Ingredients for 24-hour poolish (starter) Large 2 3⁄4 pounds Water – cool 1 Active dry or instant yeast 1 Bread flour 1 Whole wheat flour 1 ⁄2 cup (125 ml) ⁄2 teaspoon (2 ml) ⁄2 cup (125 ml) ⁄3 cup (75 ml) Place ingredients in a medium mixing bowl and stir vigorously until the mixture resembles a thick batter.
PAGE 90
cbk200c_ib_recipe_en.qxd 5/19/05 9:05 AM Page 90 Divide the dough into 2 pieces. Shape each piece into a round. With the dough cupped in your hands, roll, seamed edges down, on the counter until the underside is smooth. Place on baking sheets lined with parchment and cover boules with plastic. Allow to rest for about 30 to 40 minutes until the boules have about doubled in size.
PAGE 91
cbk200c_ib_recipe_en.
PAGE 92
cbk200c_ib_recipe_en.
PAGE 93
cbk200c_ib_recipe_en.
PAGE 94
cbk200c_ib_recipe_en.
PAGE 95
cbk200c_ib_recipe_en.
PAGE 96
cbk200c_ib_recipe_en.
PAGE 97
cbk200c_ib_recipe_en.
PAGE 98
cbk200c_ib_recipe_en.qxd 5/19/05 9:05 AM Page 98 To prepare using Rapid Sweet Breads cycle: Select Rapid Sweet Breads, medium crust, loaf size. Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise).
PAGE 99
cbk200c_ib_recipe_en.
PAGE 100
cbk200c_ib_recipe_en.
PAGE 101
cbk200c_ib_recipe_en.qxd 5/19/05 9:05 AM Page 101 “Chocolate Chip Cookie” Bread Sweet Breads Cycle / Delay Start Timer – No Ingredients Large – 2 pounds Medium – 11⁄2 pounds Small – 1 pound Milk, lowfat, 80°– 90°F (27°– 32°C) 3 ⁄4 cup (175 ml) 9 tablespoons (135 ml) 6 tablespoons (90 ml) Eggs, large, at room temperature * 3 2 1 Vanilla extract 1 ⁄2 teaspoons (7 ml) 1 ⁄8 teaspoons (5.
PAGE 102
cbk200c_ib_recipe_en.qxd 5/19/05 9:05 AM Page 102 Jams, Sauces, Chutneys Your Cuisinart™ Convection Bread Maker makes delicious jams, preserves and chutneys. This section includes some of our test kitchen’s favourite recipes – or use your own favourites – to accompany the wonderful breads you’ll bake with the bread maker.
PAGE 103
cbk200c_ib_recipe_en.qxd 5/19/05 9:05 AM Page 103 Tomato Chutney Tart Pink Grapefruit Marmalade Makes about 4 cups (1 L) Makes 3 cups (750 ml) 1 can (14 –15 ounce) diced tomatoes, with juices 6 ounces finely chopped [1⁄4-inch (0.5 cm)] onion [about 1 cup (250 ml)] 5 ounces finely chopped [1⁄4-inch (0.5 cm)] green pepper [1 cup (250 ml)] 1 cup (250 ml) packed light brown sugar ⁄3 cup (150 ml) diced [1⁄4-inch (0.
PAGE 104
cbk200c_ib_recipe_en.qxd 5/19/05 9:05 AM Page 104 Peach, Mango, Papaya and Apricot Jam Strawberry Rhubarb Jam Makes about 3 cups (750 ml) 1 cup (250 ml) diced [1⁄2-inch (1.25 cm)] peaches 1 cup (250 ml) diced [ ⁄2-inch (1.25 cm)] mango 1 cup (250 ml) diced [1⁄2-inch (1.25 cm)] papaya ⁄2 cup (125 ml) dried apricots, cut in quarters 1 11⁄4 3 ⁄4 1 1 pound (500 g) fresh strawberries, stemmed and quartered or halved 12 ounces (340 g) fresh rhubarb, cut in 1⁄2 - inch (1.
PAGE 105
cbk200c_ib_recipe_en.qxd 5/19/05 9:05 AM Page 105 Pear and Ginger Preserves Blueberry Lime Jam Makes 2 cups (500 ml) Makes 3 cups (750 ml) 1 pound (500 g) thinly sliced pears (weigh after peeling and coring) 6 cups (1.5 L) fresh blueberries 1 cup (250 ml) granulated sugar 11⁄3 cups (325 ml) granulated sugar 1 ⁄4 cup (50 ml) powdered pectin 1 package [1.
PAGE 106
cbk200c_ib_recipe_en.qxd 5/19/05 9:05 AM Page 106 Plum Cassis Jam Cherry Bounce Jam Makes about 3 cups (750 ml) Makes about 3 cups (750 ml) 2 pounds (1 kg) plums, pitted and cut into 1⁄4-inch (0.
PAGE 107
cbk200c_ib_recipe_en.qxd 5/19/05 9:05 AM Page 107 Tips 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. Or allow to remain in the Bread Maker for the 60-Minute Keep Warm cycle before serving. ` When preparing these loaves, bring all solid ingredients to room temperature and liquids to 100°F (40°C).
PAGE 108
cbk200c_ib_recipe_en.
PAGE 109
cbk200c_ib_recipe_en.qxd 5/19/05 9:05 AM Page 109 Last-Minute “Pesto” Loaf Ingredients Large – 2 pounds Medium – 11⁄2 pounds Water, 100°F (40°C) 1 ⁄2 cups (375 ml) 11⁄8 cups (275 ml) Extra virgin olive oil 2 tablespoons (30 ml) 21⁄4 teaspoons (11 ml) Granulated sugar 2 teaspoons (10 ml) 11⁄2 teaspoons (7 ml) Salt 1 ⁄2 teaspoons (7 ml) 11⁄8 teaspoons (5.5 ml) Bread flour 41⁄4 cups (1.
PAGE 110
cbk200c_ib_recipe_en.
PAGE 111
cbk200c_ib_recipe_en.qxd 5/19/05 9:05 AM Page 111 Last-Minute Corn Loaf Ingredients Large – 2 pounds Medium – 11⁄2 pounds Canned creamed corn 1 ⁄4 cups (300 ml) 7 Lowfat milk 1 1 Unsalted butter, ⁄2 - inch (1.
PAGE 112
cbk200c_ib_recipe_en.qxd 5/19/05 9:05 AM Page 112 Last-Minute Cinnamon Raisin Yogurt Bread Ingredients Large – 2 pounds Fat-free plain yogurt 3 ⁄4 cup (175 ml) 1 Lowfat milk 3 ⁄4 cup (175 ml) 1 Unsalted butter, ⁄2 - inch (1.25 cm) pieces at room temperature 2 tablespoons (30 ml) 41⁄2 teaspoons (22 ml) Brown sugar, packed 2 tablespoons (30 ml) 41⁄2 teaspoons (22 ml) Salt 1 ⁄2 teaspoons (7 ml) 11⁄8 teaspoons (5.
PAGE 113
cbk200c_ib_recipe_en.qxd 5/19/05 9:05 AM Page 113 WARRANTY Three-Year Limited Warranty product serial number (stamped on bottom of product base), and any other information pertinent to the product’s return. Please pay by cheque or money order. This warranty supersedes all previous warranties on the Cuisinart™ Convection Bread Maker. This warranty is available to consumers only.
PAGE 114
cbk200c_ib_recipe_en.qxd 5/19/05 Coffeemakers 9:05 AM Page 114 Food Processors Toaster Ovens Waffle Irons Cookware Ice Cream Makers Cuisinart offers an extensive assortment of top quality products to make life in the kitchen easier than ever. Try some of our other countertop appliances and cookware, and Savor the Good Life ®. www.cuisinart.