ERROR CODES
HHHor 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
E01 indicates the temperature of the bread maker is too high to bake bread. This usually occurs when trying to make two successive loaves. The unit should cool from baking cycle before starting to knead a new loaf. Let the unit cool for 10 minutes prior to starting a new loaf.
BREAD MAKER PANTRY
To be able to prepare breads quickly and easily in your Cuisinart™ Convection Bread Machine, we suggest keeping some basics on hand. Depending on the types of breads you and your family prefer, you may also want to have some of the other items readily available. Not all the ingredients listed are in the recipes, but can be added to improve taste and texture.
Ascorbic Acid (Vitamin C) – Acts as a preservative, deterring mold and bacteria growth. Adding a little ascorbic acid to Artisan Breads (Doughs) will enable the yeast to work longer, producing a more flavorful,
Bread Flour – An unbleached flour high in protein and gluten. This is the most basic flour for the bread machine and should be used rather than unbleached
Cake Flour – A very soft flour with low protein. Do not use cake flour for yeast breads unless a recipe specifically requires it. It is most often used to make very tender cakes and pastries.
Dry Milk –
Eggs – Add taste, richness and color to breads. They act as emulsifiers and aid in keeping breads fresh and moist. Do not ever use with Delay Feature unless using powdered egg or powdered egg white and adding with flour. Egg washes (egg beaten with water or milk) are used with some Dough Only recipes to brush on shaped dough after rising, before baking, to add color and shine to finished baked goods.
Fats (assorted) – (unsalted butter, olive oil, vegetable oil) – Add taste, texture and moisture to breads. Most French breads do not have added fats. We suggest using unsalted butter or a good quality olive oil for recipes calling for butter or olive oil.
Garlic – In small amounts, garlic aids development of the yeast – but too much garlic will cause the yeast and bread structure to collapse.
Ginger (powdered) – Boosts yeast activity and keeps it working longer. Also aids in keeping breads fresh. Use about 1⁄4 teaspoon per 3 cups flour – this small amount will not affect flavor.
Lecithin – May be added to bread to maintain freshness and moisture. It also works with gluten to produce a lighter bread. It is derived from either soy or egg yolks and comes in either liquid or granular form.
Nuts, Seeds, Raisins – Add flavor, nutrition and texture to breads. May be added to just about any bread recipe where flavors are appropriate.
Powdered Buttermilk – A
Salt – Salt is a necessary part of a yeast bread recipe – it not only adds or enhances flavor, but it controls the yeast and aids in the rising of the dough. Table salt, sea salt or kosher salt can be used. Sea salt and kosher salt
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