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Fabricar: Cuisinart Tamaño del archivo: 317.18 kb Nombre del archivo: cbk-100.pdf Idioma del manual:

If you wish to serve bread warm, wrap in foil and heat in oven. For quick breads/batter breads, spray the bottom and halfway up the sides of the bread pan with cooking spray before adding ingredients, to assist in release. Loosen the loaf with a plastic spatula before turning out. Amounts/Sizes/Ingredients For white breads and any recipe calling for a white flour (unless it is a quick/ batter bread requiring cake flour), the best flour to use is bread flour, which has a higher protein content. A general formula for a 11.2-pound bread machine loaf is: 3 cups bread flour, 11.to 11.4 cups liquid, 1 teaspoon salt, 1 teaspoon sugar, 13.to 2 teaspoons 84 yeast. Use this as your basic formula and make adjustments from there. In general, a 2-cup flour recipe will produce a loaf that is about 1 pound, a 3-cup flour recipe will produce a loaf that is about 11.2 pounds, and a 4-cup flour recipe will produce a loaf that is about 2 pounds. Some recipes will have slightly larger or smaller amounts of flour for each size, and with Mix-ins, they may weigh more than 1 pound, 11.2 pounds or 2 pounds. You 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. CLEANINg ANd CARE Always turn the bread maker off, remove the plug from the electrical outlet and allow the unit to cool before cleaning. Never immerse the unit in water or other liquid. To clean the housing and control panel, simply wipe with a clean damp cloth and dry before storing. Never use rough, abrasive materials or cleansers to clean any part of the unit. Lid – If you would like to remove the lid for cleaning, open the lid completely and pull upward. Never put the lid in the dishwasher. Baking pan, Kneading paddle, Measuring Spoon and Measuring Cup – Wash with warm soapy water and rinse thoroughly, or clean in the upper rack of the dishwasher. Dry all parts after use. If you have trouble removing the kneading paddle from the bread pan, soak in warm water for 10 to 15 minutes – this will loosen the blade. Note: Do not use metal utensils with the baking pan as they will damage the nonstick surface. Baking Chamber – Remove any bread crumbs by wiping them away with a slightly damp cloth or clean pastry brush. Be careful not to bend the heating element when doing so. TROUBLEShOOTINg dough does Not Rise properly – Check expiration date of yeast. Make certain yeast is fresh and properly stored (sealed, in a cool dark place). Liquid may have been too hot and killed yeast, or liquid may have been too cool and yeast did not activate completely – liquids should be between 75° – 90° for best bread machine results. Delay Start feature used, but ingredients were in bread pan in improper order. Short loaves – Not enough sugar in recipe. Not enough yeast. Yeast was old or improperly stored. Delay Start feature used and ingredients not placed in bread pan properly. Salt came into contact with yeast and killed yeast. Loaves with whole wheat and/or whole grain flours will not be as tall as those made with bread flour. Sunken, uneven tops of loaves – High humidity or high room temperature. Do not place bread machine in sunny window. On high humidity days, try increasing the flour by one tablespoon per cup of flour used. Underbaked, gummy texture – Dough too wet. When baking next loaf of same bread, watch dough during the first knead and add additional flour 1 to 2 teaspoons at a time. Too much whole grain or whole grain flour used. Bread pan too small for recipe. Collapsed loaf – Dough too wet. When baking next loaf of same bread, watch dough during the first knead and add additional flour 1 to 2 teaspoons at a time. Water not proper temperature. Ingredients not in proper proportions – be sure to measure dry ingredients correctly by stirring flours first, spooning into measuring cup, then leveling. Open texture – Dough too wet. When baking next loaf of same bread, watch dough during the first knead and add additional flour 1 to 2 teaspoons at a time. Too much yeast was used. Salt was omitted or incorrectly under measured. dense, heavy texture – Dough too dry. When baking next loaf of same bread, watch dough during the first knead and add additional water/liquid 1 teaspoon at a time. This may occur when substituting lowfat products such as fat-free milk or egg replacers, light butter or margarine, fat-free sour cream or cream cheese. Not enough sugar in recipe. Not enough yeast used. May need to add dough enhancer or vital gluten flour. Kneading paddle embedded in the loaf – If you are nearby when the signal before last rise sounds, you can remove the kneading paddle, reshape the loaf and replace. 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...

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