Cuisinart CBK-100A manual Measuring Ingredients, MEASUREMENT/CONVERSION Chart

One way is by using our Dough cycle. It mixes ingredients, kneads and takes the dough through the first rise cycle. It is appropriate for almost any dough recipe (except gluten free) and ideal for pizza dough.

It is intended that dough will be removed, deflated and shaped by hand and allowed to rise 1 or 2 more times out of the bread maker.

Alternatively, you can choose a specific bread type from the menu options, and remove the dough when the signal before last rise sounds. This will take you through two rise cycles.

This method is suitable for any alternate loaf shape, round loaf, dinner rolls, braided challah bread, and so on. Last rise will take place outside the bread maker.

Pasta Doughs –The pasta dough program mixes and kneads pasta dough perfectly. It is intended for the dough to be removed and rested. Once rested the dough can either be rolled by hand or placed through a pasta roller.

Jams – The bread maker is a great cooking environment for homemade jams and chutneys. The paddle automatically keeps the ingredients stirring through the process. The heating element is placed in a way that the con- tents of the pot will not get burned. We provide recipes to get you started. They make a wonderful complement to freshly baked bread!

Bake-Only– This menu setting activates the bread maker for bake function only, and can be set in 10-minute intervals up to 90 minutes. You can use this setting if you want the finished loaf to have darker crust colour (this will only require a few extra minutes, so keep your eye on the loaf). Bake Only can also be used to bake store-purchased doughs.

Rapid Bake – The time saving is achieved with the use of rapid rise yeast. The rapid cycle must be used with a recipe using rapid rise yeast, or the bread will not rise and bake properly. Almost any recipe can be modified by replacing standard yeast with an equal or larger amount of rapid rise yeast. There is no need to set your loaf size or crust setting. Simply press the Rapid Bake button. Settings for this program are set for a 680g loaf, with a medium crust colour. This cannot be changed.

MEASURING INGREDIENTS

Important note: The most important rule of making bread:

Use exact measurements. This is the key to successful bread baking.

With wet ingredients, use only liquid measuring cups with the cups/ounces marked clearly on the side. After filling the measuring cup, place it on a flat surface and view it at eye level to make sure the amount of liquid is exact. Liquids must be room temperature.

With dry ingredients, fill a dry measuring cup with a spoon and then level off the measurement with the back of a knife or a spatula to make sure the measurement is exact. Never use the cup to scoop the ingredients directly from container (for example, flour). By scooping, you could add up to one tablespoon of extra ingredients. Do not pack down.

MEASUREMENT/CONVERSION CHART

1½ teaspoons	= ½ tablespoon	8 tablespoons		= ½ cup
3 teaspoons	= 1 tablespoon	12 tablespoons		= ¾ cup
½ tablespoon	= 1½ teaspoons	16 tablespoons		= 1 cup
2 tablespoons	= 1⁄8 cup	3⁄8	cup	= ¼ cup + 2 tablespoons
4 tablespoons	= ¼ cup	5⁄8	cup	= ½ cup + 2 tablespoons
5 tablespoons + 1 teaspoon	= 1⁄3 cup	7⁄8	cup	= ¾ cup + 2 tablespoons

6