Cuisinart CBK-200C manual Bread Maker Pantry, Error Codes

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.

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 [-4°F (-20°C)] to bake bread.

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.

All-Purpose Flour – Can be bleached or unbleached – we prefer unbleached. For the bread machine, all-purpose flour would be used for the Quick Breads (also referred to as batter breads in some cookbooks). Can also be used to make yeast breads, but bread flour with its higher protein and gluten levels will give you better results.

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, well-textured bread. Professional bakers often add it to French breads, boules, and

baguettes when preparing the dough. A crushed (powdered) vitamin C tablet may be used. Use about 1⁄8 teaspoon (0.5 ml) per 3 cups (750 ml) flour.

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 all-purpose flour for yeast breads.

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 – (fat-free or regular) When loading ingredients add powdered milk along with flour. Using dry milk instead of fresh milk enables you to use the Delay feature. Dry milk is also added to breads (often along with fresh milk/milk products) to increase nutritional value.

Eggs – Add taste, richness and colour 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 colour 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 (1 ml) per 3 cups

(750 ml) flour – this small amount will not affect flavour.

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.

Non-Diastatic Malt – This gives breads better structure, and can make them softer, more tender and give them a longer shelf life. Add 1⁄2 – 1 teaspoon

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