INSTRUCTION &

®
RECIPE BOOKLET

Compact Automatic Bread Maker CBK-110C

For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
IMPORTANT SAFEGUARDS 13. Keep power cord away from the hot surface of this bread maker.
Do not put any flammable objects on the hot surface of this bread
When using electrical appliances, especially when children maker.
are present, basic safety precautions should always be taken, including 14. Place this bread maker a minimum of 2 inches away from any wall
the following: or other object.
1. READ ALL INSTRUCTIONS, PRODUCT LABELS AND 15. Do not use this bread maker for other than its intended use.
WARNINGS BEFORE USING THIS BREAD MAKER. 16. When plugging or unplugging this bread maker, be sure not to
2. Do not touch hot surfaces; carry the unit by plastic base. touch the plug blades with your fingers.
Always use oven mitts when handling hot material, and allow 17. Before unplugging, press and hold the START/STOP button for 1
metal parts to cool before cleaning. Allow the bread maker to cool to 3 seconds to cancel any programs, then grip plug and pull from
thoroughly before putting on or taking off parts. wall outlet. Never pull on the cord.
3. When unit is not in use and before cleaning, unplug the bread 18. Use of extension cords: A short power-supply cord has been
maker from wall outlet. Let the bread maker cool down completely provided to reduce the risk of injury resulting from becoming
before assembling or disassembling it. entangled in or tripping over a longer cord. Extension cords may
4. To protect against risk of electric shock, do not immerse the be used with care. The marked electrical rating of the extension
appliance or plugs in water or other liquids. cord should be at least as great as the electrical rating of the
5. Close supervision is always necessary when this or any appliance appliance. The cord should be arranged so that it will not drape
is used near children or incapacitated persons. over the counter or tabletop where it can be pulled by children or
tripped over accidentally. If the appliance is of the grounded type,
6. Do not allow anything to rest on the power cord. Do not plug in
the extension cord should be a grounding-type 3-wire cord.
cord where people may walk or trip on it. Unplug this bread maker
from the wall outlet when not in use, before you leave for a trip, or 19. If electric circuit is overloaded with other appliances, your bread
go out for a long period of time. maker may not operate properly. This bread maker should be
operated on a separate electrical circuit from other operating
7. Do not operate this or any appliance with a frayed or damaged
appliances.
cord or plug, or after the appliance malfunctions or is dropped or
20. Do not operate your appliance in an appliance garage or under
has been damaged in any manner. Take appliance to the nearest
a wall cabinet. When storing in an appliance garage, always
authorized service facility for examination, repair, or electric or unplug the unit from the electrical outlet. Not doing so could
mechanical adjustment. create a risk of fire, especially if the appliance touches the walls of
8. Do not let the cord dangle over the edge of a table or counter or the garage or the door touches the unit as it closes.
touch hot surfaces. Do not place on an unsteady or cloth-covered 21. Preheating of the appliance is necessary.
surface. 22. For household use only.
9. Avoid contact with moving parts. 23. This appliance is not intended for use by persons (including
10. Do not use attachments not recommended by the manufacturer. children) with reduced physical, sensory or mental capabilities, or
They may cause fire, electric shock or injury or may damage the lack of experience and knowledge, unless they have been given
unit and void the warranty. supervision or instruction concerning use of the appliance by a
11. Do not use outdoors or for commercial purposes. person responsible for their safety.
12. Do not place the appliance near a hot gas or electric burner, 24. Children should be supervised to ensure that they do not play
or in a heated oven. with the appliance.

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25. A
 ppliances are not intended to be operated by means of an
external timer or separate remote-control system.
CONTENTS
Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Before First Use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
SAVE THESE INSTRUCTIONS Parts and Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Control Panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
FOR HOUSEHOLD USE ONLY Operating Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Power Failure Backup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
SPECIAL CORD SET INSTRUCTIONS Types of Breads and Programs . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Programs and Timing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Measuring Ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
NOTICE Loading Ingredients into the Bread Pan . . . . . . . . . . . . . . . . . . . 11
This appliance has a polarized plug (one blade is wider than the other). Measurement/Conversion Chart . . . . . . . . . . . . . . . . . . . . . . . . . 11
To reduce the risk of electric shock, this plug will fit in a Cleaning and Care . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
polarized outlet only one way. If the plug does not fit fully in the outlet, Tips and Hints . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
reverse the plug. If it still does not fit, contact a qualified electrician. Do Bread Maker Pantry/Gluten-Free Ingredients . . . . . . . . . . . . . . . 13
not modify the plug in any way. Troubleshooting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65

BEFORE FIRST USE

Remove all packing material and any promotional labels or stickers from
your bread maker. Be sure that all parts of your new bread maker have
been unpacked before discarding any packing materials. You may want
to keep the box and packing materials for use at a later date.
Wipe housing with a damp cloth to remove any dust from the warehouse
or shipping. Wash inside of lid with sponge or damp cloth. Wash
kneading paddle and bread pan with warm, soapy water and dry
completely.

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PARTS AND FEATURES
1. Lid 4. Power cord (not shown)
With viewing window 5. Pan hook 1
2. Control panel with LCD display Helpful tool for lifting bread
See details on next page pan handle
3. Baking chamber 6. BPA Free 3a
All parts that come into contact with
a. Removable bread pan food are BPA free.
with handle
Vertical loaf, nonstick coating
b. Kneading paddle
2
Removable, nonstick paddle
c. Heating element
(not shown) 3b

CONTROL PANEL 5

A. LCD Display – Displays program, D.  SIZE / –

crust colour and loaf size selections. a. Select a 1-lb. (454 g), 1½-lb. (680 g)
Also view cycle and delay or 2-lb. loaf.
start timing.
b. Enables internal chamber light.
B.  PROG Button – Selects program; refer
E. START/STOP Button – Starts and
to the program list above display panel
stops the bread-making process. Also A
for options.
controls Pause function.
B E
C. COLOUR Button – Selects a light,
F. –/+ Buttons – Adjust time for bake C D
medium or dark crust.
program and delay start timer.
Light: Medium: Dark: F

NOTE: Some program selections are limited to certain crust colours and loaf
sizes. The LCD will display accordingly. Please see Programs and Timing on
page 9 for all available combinations.

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OPERATING INSTRUCTIONS 6. Select your crust colour (light, medium or dark) by pressing the COLOUR
button. If no crust colour is selected, the unit will automatically default to
1. Remove bread pan from baking chamber by grasping the handle, turning dark crust.
the pan counterclockwise and lifting up. It may be helpful to first lift the
handle of the bread pan by using the pan hook (see figure 1a). 7. Select your loaf size (1-lb. [454 g]., 1½-lb. [680 g] or 2-lb.) by pressing
To properly attach the kneading paddle, insert onto shaft with wide base the SIZE / button. If no loaf size is selected, the unit will automatically
facing down (see figure 1b). default to a 1½-lb. [680 g] loaf size.
8. If you would like the bread-making process to start immediately, press the
START/STOP button now, the indicator will light to show that the bread
maker is on.

9. To cancel the process at any time, press and hold the START/STOP button
for 3 seconds.

elay Start Timer

D
1a. The Cuisinart® Compact Automatic Bread Maker can be programmed up to
13 hours in advance. For example, you can program your bread maker at 8 p.m.
to finish baking at 9 a.m. Be sure to set your timer based on when you would
like your bread to be complete.
NOTE: Do not use perishable ingredients such as milk, eggs, cheese and yogurt
with the Delay Start function.
 set the Delay Start Timer:
To
1. Add ingredients.
1b. 2. Select program, crust colour and loaf size.
2. Properly measure all ingredients and put into the bread pan in 3. Set the number of hours ahead that you want the loaf to finish.
the exact order they are listed. Always put the liquids in first, the dry By pressing the + or – buttons you can set time for completion up to
ingredients in next, and the yeast last. Yeast should not touch wet 13 hours later. Press to increase or decrease by 10-minute increments
ingredients. Please refer to the Measuring and Loading Ingredients or hold button down to scroll faster.
sections (page 11) for instructions.
4. Press the START/STOP button to begin the delay start countdown.
3. Insert the bread pan back into the baking chamber, turning clockwise
to lock in place.
4. Close the lid and connect power cord to a standard electrical outlet.
5. Select your program by pressing the PROG button. For more information
on each program, see pages 9–10.

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During Bread Making 4. Removing kneading paddle: After mixing/kneading is complete,
The Process there will be an audible signal of 10 short beeps before the last Rise cycle,
indicating the point at which the mixing/kneading is complete
Once you start a program, the unit will automatically take care of each step of (the display will show “paddle” for one minute in case you miss the initial
the process until the loaf is done. An indicator on the LCD will show the current beeps). At this point in the bread-making process, you have the option
function: Knead, Rise, Bake, or Keep Warm. of removing the kneading paddle, and/or re-shaping the dough, though
Knead – Most bread types use 2 Knead cycles. The first Knead cycle quickly neither is necessary. To do so:
mixes the main ingredients. The second Knead cycle is longer, and continues a. Press START/STOP to pause the program.
the mixing process. The dough is “punched down” before the longer cycle
begins, prior to removing the kneading paddle. b. Open the lid and remove the bread pan by the handle.
Rise – Rise cycles help to ensure the perfect consistency of all yeast breads. c. Take the dough from the pan and remove the kneading paddle.
During the Rise cycles, your bread maker will appear to be inactive. d. Form the dough into a neat ball and place in the center of the
The display will show it is actually in Rise mode. bread pan.
Bake – This bread maker will consistently regulate both baking time and e. Replace the bread pan into the machine and turn clockwise to lock the
temperature according to the recipe you select. bread pan into the unit. Close the lid.
Keep Warm – Allows you to leave the finished bread in the machine to serve f. Press START/STOP to resume the program.
warm for up to 60 minutes. It also helps to keep the crust from becoming soggy NOTE: If you plan to remove the dough and reshape it in another pan for
if bread is not removed from the machine immediately after baking. Some crusts baking in your conventional oven, this is the time to do so. Be sure to press and
will darken slightly in Keep Warm. hold the START/STOP button to reset the machine, so it does not automatically
Options: resume the bread-making process after 10 minutes.
After Bread Making
1. Light: Press and hold SIZE/ for 3 seconds to turn on the internal  here will be 10 beeps to signal the end of the Baking cycle; the LCD display
T
chamber light at any time. The light will automatically turn off after 30 window will read 00:00. Your bread will be kept warm for 60 minutes in the keep
seconds, or press and hold again to turn off.
warm cycle. There will be one long beep at the end of the Keep Warm cycle and
2. Pause: You can pause the process for up to 10 minutes at any time by
pressing the START/STOP button while the unit is on. The time and power then unit will shut off. For optimal results, we recommend removing the loaf as
light will flash while the program is paused. Press START/STOP to resume soon as the Baking cycle is complete and letting it cool on a wire rack.
the program.
3. Add-ins: An audible signal of 4 sets of 5 long beeps each will sound to
remind you to add any additional ingredients your recipe requires. To do
so, open the lid and add additional ingredients. Be sure to close the lid,
once finished. This typically occurs during the second knead. The display
will show “add-in” for a few minutes during the Knead cycle in case you
miss the initial beeps.

6
To remove bread from the pan: c. For best results, allow the loaf to cool on a wire rack for 20 to 30 minutes
a. Open the lid and use pan hook to lift the bread pan handle. Using oven prior to slicing.
mitts, remove the bread pan by turning counterclockwise. NOTE: If you have not removed the kneading paddle before baking, be sure
to remove the kneading paddle from the finished loaf. Use caution; the kneading
paddle will be extremely hot.

POWER FAILURE BACKUP

This unit is equipped with a power failure backup system. In case of any
disruption of the power supply, the unit will store in memory the stage of bread-
making cycle and resume once power is restored. The power backup feature can
maintain memory for a power failure up to 15 minutes.

TYPES OF BREADS AND PROGRAMS

1. White – The White program uses primarily all-purpose or bread flour.
b. Still using the oven mitts, hold the bottom of the bread pan, 2. French – French breads require special timing and temperatures to achieve
move the handle aside, and shake until the bread is released. that wonderful, crispy crust. Because they traditionally lack sugars or large
amounts of fat, they tend to be lighter in colour.
3. Whole Wheat – Whole-wheat bread is a yeast bread that is made
with a significant portion of whole-wheat flour (50% or more), rather
than with 100% all-purpose or 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). Using whole-wheat flour
produces a bread that is brown to dark brown in colour, and the breads are
more flavourful and healthful than breads made with refined white flours
(even though “lost” nutrients are added back into white flours). Many times
they are denser than 100% white breads.
4. Ultra-Fast – The Ultra-Fast program 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. NOTE: This program cannot be used with
the gluten-free recipes.

7
5. Sweet – The Sweet bread program is specifically designed to bake breads 10. Packaged Mix – This program is meant for prepackaged yeast bread mixes
with high amounts of sugar, fats and proteins. These added ingredients intended for the bread machines. Mixes for 1½ and 2 lbs.
tend to increase the height and browning of the finished loaves. (680 and 907 g) work best.
6. Gluten-Free – Since gluten is found in most flours used in traditional bread 11. Cake – Cake-like in texture, and often referred to as "quick breads," recipes
baking, the ingredients to create gluten-free breads are unique. While they for this program are usually baked in a shaped pan such as a loaf pan or
are “yeast breads,” the doughs are generally wet and often have a muffin tin. They are a batter-type bread rather than a yeast dough, and get
batter-like consistency. It is also important not to over-mix or over-knead their leavening from baking powder, baking soda and eggs.
gluten-free doughs. NOTE: For list of Gluten-Free ingredients, refer to pages Add-ins must be added at the very beginning of the cycle with other basic
15–16. ingredients. If the finished bread is a little moist on top when
7. Artisan Dough – This program allows the preparation of artisan doughs. baking is complete (moisture will depend on ingredients of the cake), leave
There are several long, slow, cool rises that will enhance the development it in the bread maker on Keep Warm for 10 to 15 minutes, and
of texture, taste and crust in the final shaped and baked bread. This is a it will continue baking – this is called “after cooking.”
dough ONLY program. The dough can be baked using the Bake program, 12. Bake – This program activates the bread maker for Bake function only.
or shaped and baked in a conventional oven. You can use this setting if you want the finished loaf to have a darker crust
8. Dough – There are two ways to prepare dough in the bread maker if colour (this will only require a few extra minutes, so keep
you wish to bake it in a conventional oven. One way is by using our Dough your eye on the loaf). Only the Bake function should be used to bake store-
program. It mixes ingredients, kneads and takes the dough through the purchased doughs.
two rises. It is appropriate for almost any dough recipe (except gluten free)
and ideal for pizza dough. It is intended that the dough will be removed
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 program from the
menu options, and remove the dough when the Remove Paddle signal
tones. This will take you through two rise cycles. This method is suitable for
any alternative loaf shape, dinner rolls, braided challah bread, and so on.
Last rise will take place outside the bread maker.
9. Jam – The bread maker is a great cooking environment for homemade
jams and compotes. The paddle automatically keeps the ingredients
stirring through the process. The heating element is placed in a way that
the contents will not get burned. The program starts in a heating phase so
it will appear to be inactive. It will start mixing about 10 minutes into the
program. We provide recipes to get you started. They make a wonderful
complement to freshly baked bread!

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PROGRAMS AND TIMING
For each program, there are two times listed under ADD-INS and under REMOVE PADDLE. The Displayed Time is what you will see in the countdown timer
window. The Elapsed Time under ADD-INS and REMOVE PADDLE is the number of minutes that have passed since you pressed start. Elapsed Times are listed
to let you know when you should return.

1. WHITE I Colour: 3. WHOLE WHEAT I Colour:

Size: Total Add-Ins Remove Paddle Size: Total Add-Ins Remove Paddle
Time: Time:
Displayed Time Elapsed Time Displayed Time Elapsed Time Displayed Time Elapsed Time Displayed Time Elapsed Time

1-lb. 3:18 2:40 38 mins 2:05 1 hr 13 mins 1-lb. 3:57 3:10 47 mins 2:25 1 hr 32 mins
(454 g) (454 g)

1½-lb. 3:25 2:45 40 mins 2:10 1 hr 15 mins 1½-lb. 4:05 3:15 50 mins 2:30 1 hr 35 mins
(680 g) (680 g)

2-lb. 3:30 2:50 40 mins 2:15 1 hr 15 mins 2-lb. 4:10 3:20 50 mins 2:35 1 hr 35 mins
(907 g) (907 g)

2. FRENCH 4. ULTRA-FAST I Colour:

Size: Total Add-Ins Remove Paddle Size: Total Add-Ins Remove Paddle
Time: Time:
Displayed Time Elapsed Time Displayed Time Elapsed Time Displayed Time Elapsed Time Displayed Time Elapsed Time

1-lb. 4:05 2:55 1 hr 10 mins 2:15 1 hr 50 mins 1-lb. 1:53 1:40 13 mins 1:35 18 mins
(454 g) (454 g)

1½-lb. 4:15 3:00 1 hr 15 mins 2:20 1 hr 55 mins 1½-lb. 2:03 1:50 13 mins 1:45 18 mins
(680 g) (680 g)

2-lb. 4:20 3:05 1 hr 15 mins 2:25 1 hr 55 mins

(907 g)

NOTE: Removing the kneeding paddle is an optional step. See page 6 for more details.

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5. SWEET I Colour: 9. JAM
Size: Total Add-Ins Remove Paddle Total Time:
Time:
Displayed Time Elapsed Time Displayed Time Elapsed Time 1:20

1-lb. 3:15 2:45 30 mins 2:05 1 hr 10 mins

(454g)
10. PACKAGED MIX I Colour:
1½-lb. 3:20 2:50 30 mins 2:10 1 hr 10 mins
Total Add-Ins Remove Paddle
(680g)
Time:
Displayed Time Elapsed Time Displayed Time Elapsed Time

2:34 2:14 20 mins 1:04 1 hr 30 mins

6. GLUTEN-FREE I Colour:
Size: Total Add-Ins Remove Paddle
11. CAKE
Time:
Displayed Time Elapsed Time Displayed Time Elapsed Time
Total Time:
1½-lb. 2:15 1:55 20 mins 1:40 35 mins
1:52
(680g)

7. ARTISAN DOUGH 12. BAKE

Total Time: Total Time:

5:05 1:40

8. DOUGH
Total Time:

1:30

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MEASURING INGREDIENTS
Important Note: The MOST important rule of making bread: Yeast/Baking Powder or Baking Soda
Use exact measurements. This is the key to successful bread baking.
Dry Ingredients
When measuring 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 Water or Liquids
flat surface and view it at eye level to make sure the amount
of liquid is exact. Most recipes require liquids to be at room temperature.
When measuring dry ingredients, fill a dry measuring cup with a spoon MEASUREMENT/CONVERSION CHART
and then level off the measurement with the back of a knife or a spatula to make 1½ teaspoons (7.5 ml) = ½ tablespoon 8 tablespoons (120 ml) = ½ cup
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 3 teaspoons (15 ml) = 1 tablespoon 12 tablespoons (2.8 L) = ¾ cup
one tablespoon (15 ml) of extra ingredients. Do not pack down, unless otherwise 1½ teaspoons (7.5 ml) = 1½ teaspoons 16 tablespoons (3.7 L) = 1 cup
noted.
2 tablespoons (30 ml) = ¹⁄8 cup ³⁄8 cup (88 ml) = ¼ cup + 2 tablespoons
LOADING INGREDIENTS
INTO THE BREAD PAN 4 tablespoons (60 ml) = ¼ cup 5
⁄8 cup (147 ml) = ½ cup + 2 tablespoons

Important Note: The SECOND MOST important rule of making bread: 5 tablespoons + 1 teaspoon = ¹⁄³ cup 7
⁄8 cup (207 ml) = ¾ cup + 2 tablespoon
Put the ingredients into the bread maker in the EXACT order given in (75 ml) = ¹⁄³ cup
the recipe. This means, in most cases:
— FIRST, liquid ingredients
— SECOND, dry ingredients
— LAST, yeast – Yeast must be separate from wet ingredients and salt. Create INGREDIENT CONVERSION CHART
a small crater in dry ingredients using your finger or a spoon, INGREDIENT VOLUME WEIGHT IN WEIGHT IN
and place yeast within the crater. Make sure yeast is fresh. GRAMS OUNCES
Also, make sure ALL ingredients are at room temperature, unless otherwise Egg (out of shell) 1 large 50 grams 1¾ ounce
noted (that is, between 75˚F– 90˚F [23°C-32°C]). Temperatures too cool or too
warm can affect the way the bread rises and bakes. NOTE: Water should not be Flour (All-Purpose, Bread 1 cup (237 ml) 126 grams 4½ ounces
hot, or it will affect rising. or Whole Wheat)
Last, it is a good idea to start with fresh ingredients. Fresh flour and fresh yeast Granulated Sugar 1 tablespoon (15 ml) 14 grams ½ ounce
are critical.
Kosher Salt 1 teaspoon (5 ml) 6 grams 1
/8 ounce
See Troubleshooting section (page 17) to learn more.
Unsalted Butter 1 tablespoon (15 ml) 14 grams ½ ounce

Water 1 cup (250 ml) 237 grams 8 ounces

Yeast, active dry 1 teaspoon (5 ml) 4 grams 1
/8 ounce

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CLEANING AND CARE TIPS AND HINTS
Caution: Unplug machine before cleaning. Do not put the bread maker in water Important: Use top-quality ingredients to make your bread-maker breads
or in a dishwasher. Do not use scrubbing brushes or chemical cleansers, as
these will damage the machine. Use only a mild, nonabrasive cleanser to clean Temperature of ingredients is important in bread-machine baking. Ideal
the outside of the bread maker. temperatures are between 75°F–90°F (23°- 32°C). Use an instant-read
Bread pan and kneading paddle – Pan and kneading paddle should be hand- thermometer to check the temperatures. Cold ingredients should be allowed to
washed with warm water and soap. Do not use metal utensils as they will come to room temperature.
damage the nonstick surface. Measure all ingredients accurately and have them ready before adding to bread
Baking chamber – Remove all bread crumbs by wiping them away with pan. This helps to ensure that you measure each ingredient correctly, and do not
a slightly damp cloth or clean pastry brush. DO NOT bend the heating find that you get down to the last (or nearly last) ingredient and discover that it is
element, which is located on the inside of the bread maker. not available in your pantry.
Lid – Wipe inside of lid with sponge or damp cloth. Lid should not be immersed When measuring ingredients, use liquid measuring cups for liquids, and dry
in water. measures for dry ingredients. Stir all flours first, spoon into dry measure and
level off using the flat side of a knife or spatula – do not pack down.
Outer housing – Use only a mild, nonabrasive cleanser to clean the outside of
the bread maker. Add ingredients to the pan in this order – liquids, melted or softened butter,
salt and sugars (including honey, molasses, syrup), herbs, flours, dried milk,
Control panel – Wipe with a slightly damp cloth as necessary. Take care not to vital wheat gluten (if using), yeast. Do not allow the yeast to touch the wet
allow water or cleaning fluids under buttons of control panel. ingredients. See detailed instructions on page 11.
Maintenance – Any other servicing should be performed by an authorized Giving the kneading paddle a light coating with a nonstick cooking spray or
service representative. vegetable oil may make it easier to remove if it bakes into a loaf.
Keep your bread maker clean at all times. Bread-maker baking is affected by the temperature and humidity of the
Don’t worry if the colour of the exterior of the baking pan changes over time. day – this is often the cause of varied dough consistency and results. On a
The colour change is a result of steam and other moisture and does not affect humid day, you may need additional flour. Pay attention to the dough during the
the machine’s performance. kneading process and if sticky, add flour 1 teaspoon (5 ml) at a time. Alternately,
If you have trouble removing the kneading paddle from bread pan, put warm, if it is especially dry, you may need to add additional liquid. In most cases,
soapy water in the bread pan for 10 to 15 minutes – this will loosen the paddle. dough should be smooth and not cling to fingers when touched. Additional
amounts of flour or liquid should be added 1 teaspoon (5 ml) at a time.
Scrape down sides of pan if ingredients are sticking to the sides.
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. If you

12
substitute these dried ingredients and have no other fresh, perishable ingredients amounts of flour for each size, and with mix-ins, they may weigh more than their
in your bread recipe, you may then use the Delay Start Timer feature. specified weight.
It is also important to keep yeast separate from salt if using Delay Start Timer You should not use more than 4½ cups (1.06 L) flour total in the bread machine.
feature – add salt with the liquids and the yeast last, on top of the flour and If you are adapting a recipe, and your mathematical measurements become
other dry ingredients. something odd, such as half of an egg, whisk your egg well and then measure
Nuts and seeds, raisins and other dried fruits, shredded cheeses, chocolate out half. A large egg is generally equal to about ¼ cup (60 ml).
morsels, and any other additions to the dough should be added when the Add- It is important to measure ingredients accurately – do not be tempted to omit
In signal sounds, except for the Cake program.
small amounts such as 1/8 teaspoon (0.5 ml). Baking is chemistry, and changing
For a more uniform loaf of bread, remove the dough when you hear the Remove the formula by even this small amount can change the final product significantly.
Paddle signal, then remove the kneading paddle and reshape the dough into
For Higher Altitudes
a neat loaf. This will ensure a more uniformly shaped loaf of bread, particularly
with the smaller 1- and 1½-pound (454 and 680 g) loaves. Flour is drier at higher altitude levels and will absorb more liquid, so use less
flour in the recipe. Pay attention to the dough as it mixes and kneads – if it
Use the Whole Wheat program when baking breads containing not only whole-
appears dry, add more of the same liquid used in the recipe.
wheat flour, but other heavy flours that will require a longer knead and rise – for
example, pumpernickel bread. Doughs prepared and baked at higher altitude levels will tend to rise faster – use
about 1/3 less yeast to help counteract this phenomenon.
All breads slice best when allowed to cool for a minimum of 30 minutes
(preferably longer) before slicing. Adding less sugar (where applicable) also helps in producing the proper dough
and bread. Reduce sugar or sweetner by about ¼.
For cake/quick breads, spray the bottom and halfway up the sides of the bread
pan with cooking spray before adding ingredients, to assist in release. Loosen Also, adding a little more salt will retard the yeast action and promote slower,
the loaf with a heatproof plastic spatula before turning out. more even rising. Add no more than ¼ teaspoon (1 ml) of additional salt. Start
with one of these changes to determine the best results.
If bread bakes over the bread pan handle, let it cool, then remove bread from
pan in unit. BREAD MAKER PANTRY
Amounts/Sizes/Ingredients To be able to prepare breads quickly and easily in your Cuisinart®
For white breads and any recipe calling for a white flour, the best flour to use is Compact Automatic Bread Maker, we suggest keeping some basics on hand.
unbleached, all-purpose flour. Doughs made using the Artisan program should Depending on the types of breads you and your family prefer, you may also want
use bread flour, which has a higher protein makeup. 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.
A general formula for a 1½-pound (680 g) bread machine loaf is: 3 cups (750 ml)
flour, 1 to 1¼ cups (250 to 300 ml) liquid, 1 to 1½ teaspoons (5 to 7.5 ml) salt, 1
to 2 teaspoons (5 ml to 10 ml) sugar, 1 to 1½ teaspoons (5 to 7.5 ml) yeast. Use
this as your basic formula and make adjustments from there.
In general, a 2-cup (500 ml) flour recipe will produce a loaf that is about
1 pound (454 g), a 3-cup (750 ml) flour recipe will produce a loaf that is about
1½ pounds (680 g), and a 4-cup (1 L) flour recipe will produce a loaf that
is about 2 pounds (907 g). Some recipes will have slightly larger or smaller

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Storing Ingredients Cake Flour – A very soft flour with low protein. Do not use cake flour for yeast
Flours and other bread-making ingredients are prone to rancidity and breads unless a recipe specifically requires it. It is most often used
should be stored properly. It is best to buy them in smaller quantities and to make very tender cakes and pastries.
purchase as needed. Many flours can be stored at room temperature, but more Eggs – Add taste, richness and colour to breads. They act as emulsifiers
whole-grain and gluten-free flours are best kept in the freezer (in airtight bags/ and aid in keeping breads fresh and moist. They also work as a leavener
containers). Always mark the date on the bag/container so you can keep track. and help with the volume of the bread. Do not ever use with Delay Start feature
Freezers can often impart flavours onto what is frozen in there, unless using powdered egg or powdered egg white and adding with flour. Egg
so be sure it is well sealed. washes (egg beaten with water or milk) are used with some Dough Only recipes
White Flours (all-purpose, bread and cake): These should be stored in a to brush on shaped dough after rising, before baking, to add colour and shine to
dark, cool place for up to 1 year (but best to go by the use-by date on the bag). finished baked goods. All recipes included use large eggs.
These can also be put in the freezer for a year as well, but be sure to wrap well Fats (assorted) – Add flavour, nutrition and texture to breads. May be added to
so they do not pick up any flavours or odours from the freezer. just about any bread recipe where such flavours are appropriate.
Whole-Grain and most Gluten-Free Flours: In a cool, dark place for up to Nonfat Dry Milk – When loading ingredients, add powdered milk along with
3 months, or in the freezer for up to 6 months. flour. Using dry milk instead of fresh milk enables you to use the Delay Start
Nut Flours: These are very prone to spoiling, so store in the refrigerator for feature. Dry milk is also added to breads (often along with fresh milk/milk
up to 3 months or in the freezer for up to 6 months. products) to produce a softer crumb.
Starches and Gums: More stable than flours, these can be stored in a cool, Nuts, Seeds, Raisins – Add flavour, nutrition and texture to breads. May be
dark place for at least a year. added to just about any bread recipe where such flavours are appropriate.
Yeast: Always store in the refrigerator and check the expiration date prior Powdered Buttermilk – A shelf staple, this is essence of buttermilk without the
to using. milk solids. Acts as a preservative and retards the growth of bacteria and mold.
All-Purpose Flour – Can be bleached or unbleached – we prefer unbleached. Salt – Salt is a necessary part of a yeast bread recipe – it not only adds or
For the bread machine, all-purpose flour is used for most yeast and cake quick enhances flavour, but it controls the yeast and aids in the rising of the dough.
breads. We use non-iodized kosher salt in all of the recipes.
Baking Powder – Baking powder is a combination of baking soda and acid, Sweeteners – Granulated sugar, brown sugar, honey, molasses, maple syrup,
so this leavener can be used in baked goods where there is no existing acid. Be golden syrup and others, stimulate yeast growth and development.
sure to read the label because some baking powders use starches to keep the Vital Wheat Gluten – A very high-protein flour made from hard wheat and
compound dry, which may affect those with gluten allergies. treated to remove most of the starch. For regular yeast bread baking, vital
Baking Soda – Baking soda is a chemical leavener that requires an acidic wheat gluten is used primarily as an additive to enhance doughs made with low
ingredient to activate. Examples include brown sugar, buttermilk, yogurt, glutens, such as whole-wheat and other grains. When making Ultra-Fast breads,
etc. Not only does baking soda provide lift to your baked product, but it also vital wheat gluten can provide a better rise in a shorter rising time.
improves browning.
Bread Flour – An unbleached flour high in protein and gluten. This is best for
artisan-style breads. This flour can be used as a substitute for all-purpose flour
and will give the baked bread more volume.

14
Whole-Wheat Flour – Contains the wheat germ of the flour, giving it a Buckwheat Flour – Buckwheat is not actually wheat at all. Buckwheat flour has
higher fiber, nutritional, and fat content. Once thought of as “health food,” a high protein content and a pleasant nutty flavour. It does need to be combined
breads that were heavy and dense, breads made with all or part whole- wheat with other flours to produce a baked item with good structure.
flour are the most nutritious and can be light textured and appealing. Purchase Cornstarch – Cornstarch is a way to add structure and stability to a gluten-free
good quality whole-wheat flour, and store in a refrigerator or freezer to prevent bread that is otherwise provided by gluten. Be sure not to go overboard, or your
from turning rancid. Bring to room temperature before using for bread machine finished bread will have a very starchy and unpleasant flavour.
recipes.
Flax Seeds (ground) – When ground, flax seeds are even more nutritious and
Yeast – For most bread machine recipes, we recommend active dry, instant act as a binder to produce a stable structure in baked goods.
or bread machine yeast. The “Instant” type yeast is milled slightly finer and
produced at lower temperatures, resulting in fewer “dead” cells. It gives very Garbanzo Bean Flour – Milled from garbanzo beans (chickpeas) and high in
good results in the bread machine. Rapid rise yeast or quick rise yeast is protein, garbanzo bean flour imparts a rich and sweet flavor in baked goods.
specifically for the shorter/rapid/last-minute cycles, as it helps to shorten Some find it to be overpowering, so it is better to use this flour with more
the rising cycle – adding vital wheat gluten as well, will aid in its rise. savoury breads.
Guar Gum – Similar to xantham gum and interchangeable, is another thickening
GLUTEN-FREE INGREDIENTS agent that helps with the structure of the bread. It should be used sparingly
If you thought regular baking was a science, gluten-free baking has its own because it does impart a starchier flavour to baked goods than other gums or
rules! To make gluten-free bread, a variety of flours and ingredients is necessary thickeners do.
to develop a stable and desirable bread that can be used for slicing, toasting, Gluten-Free, All-Purpose Flour Blend – There are a number of these blends
and making sandwiches. We developed recipes that have a good balance of on the market now and they all work well. We have found in our testing that the
protein, fat and starch to create a delicious end result. ones with the higher percentage of rice flours tend to be the most neutral in
All of the following ingredients can be found either in the baking or gluten-free flavour.
section of your local grocery store or in your local natural food market. They can Nonfat Milk Powder – Nonfat milk powder adds structure to breads by acting
also be easily found and ordered online. There are several commercial brands of as an emulsifier by linking gluten-free flours to fats. The milk proteins also
gluten-free, all-purpose flour blends that can be used successfully. increase browning.
Almond Flour – Almond flour adds a lot of protein to your bread, but is better Powdered Psyllium Husk – Full of fiber, powdered psyllium husk (or psyllium
left for savoury and sweet cakes rather than yeast breads. You can use either husk powder) works similarly to a gum. We have found it to be the best way to
almond flour or almond meal, as long as it is finely ground. add structure and bind ingredients together in gluten-free recipes.
Baking Powder – Baking powder is a combination of baking soda and acid, so Oat Flour – Oat flour is very high in protein and is inexpensive to purchase
this leavener can be used in baked goods where there is no existing acid. Be prepared, or you can make your own (process rolled oats in a blender, food
sure to read the label because some baking powders use starches to keep the processor, or spice grinder until finely ground). This flour will add a slight
compound dry, which may affect those with gluten allergies. nuttiness to baked breads.
Baking Soda – Baking soda is a chemical leavener that requires an acidic Potato Starch – Another starch option for gluten-free breads to contribute
ingredient to activate. Examples include brown sugar, buttermilk, yogurt, to the structure of the loaf. It is also a good tenderizer and is best used with
etc. Not only does baking soda provide lift to your baked product, but it also doughs that are higher in moisture.
improves browning.

15
Brown Rice Flour – Milled from the whole rice kernel (still contains the bran),
brown rice flour is high in fiber and has a nuttier flavour than white rice flour.
You want to use a flour that is as finely ground as possible – it should have a
smooth, sandy texture. This flour is high in protein, 7.5%, so it is a good base
for gluten-free baking.
White Rice Flour – Milled from polished white rice (where the bran and
germ have been removed), white rice flour is considered to be very versatile in
gluten-free baking because it has a rather mild, undetectable flavour. It is
a bit lower in protein than brown rice flour, closer to 5%, but it blends well with
other flours.
Sweet White Rice Flour – A starchier version of white rice flour (not actually
sweet), it is ground from glutinous rice and is a better binder than brown or
white rice flours. Only a small amount is needed and is a great addition when
making your own gluten-free flour blend.
Sorghum Flour – This is a flour that is high in protein and fiber and is a good
substitution for oat flour. Look for “sweet” white sorghum flour when purchasing.
Teff Flour – Very high in protein, it is a great addition to gluten-free breads.
It has an earthy flavour, similar to whole-wheat flour.
Tapioca Starch (Flour) – This starch is a great binder for gluten-free breads and
gives the finished breads good structure. Do not use too much of it or the bread
will be too elastic.
Xantham Gum – Similar to guar gum, and interchangeable, xantham gum is a
thickening agent and helps stabilize gluten-free breads. You only need a small
amount to see the effects.
Yeast – Crucial to most breads, yeast is what brings your bread to life.
There are many types, and in most cases we call for active, dry yeast or bread
machine yeast, but when using the Ultra-Fast program, it is necessary to use
rapid rise yeast. Always store yeast in the refrigerator and check the expiration
date prior to using.

16
TROUBLESHOOTING
Question Answer
Why did my dough/bread not There are a number of factors that could result in a short rise. Be sure that the yeast is fresh and that all ingredients are room temperature
rise well? (75ºF to 90°F [23°C to 32°C]). If the liquids are too warm or too cold, they will not activate the yeast properly. Be sure the ingredients are put
into the baking pan in the correct order. The salt should be as far away from the yeast as possible. Note that not all breads rise as much as
others. Whole-wheat or whole-grain breads tend to be shorter than white breads. Also, breads with more sugar or sweeteners, and ones that
are enriched with eggs, will be taller than regular white breads.
Why is my bread sunken/ Humidity and room temperature can greatly affect the results of baked yeast breads. Keep the bread maker away from direct sunlight. If the
uneven on the top? humidity is especially high, add an additional teaspoon per cup of flour used in the recipe.
Why does my yeast bread The dough was too wet, or possibly does not have enough white flour (for gluten development). Add a bit more flour, 1 tablespoon (15 ml)
have an under-baked/gummy (15 ml) per cup, or reduce the amount of whole-wheat/grain flours in the recipe and substitute white flour.
texture?
Why does the interior of my This would happen if either the bread is too wet or if too much yeast was used. Double-check the recipe and, if necessary, make changes by
yeast bread have excessive either adding a small amount of flour or reducing the yeast slightly.
holes?
Why is my yeast bread heavy This could be one of a few different issues. The mixture may be too dry as a result of not enough liquid or because lower fat substitutes were
and dense? used. Another reason may be not using enough yeast. If this is occurring in whole-wheat/grain bread, you may need to use vital wheat gluten
to help with the structure of the finished bread.
Why are the corners/edges of Sometimes ingredients will stick to the corners of the pan, most commonly in the cake/quick bread or gluten-free bread (both have more
the bread full of extra flour/ batter-like consistencies than a dough). Check the bread about 10 minutes into the kneading/mixing time and pause to scrape down if
not evenly mixed? necessary. Lightly coating the bread pan with nonstick cooking spray will help to prevent this from happening as well.

How do I get the kneading There are two options. In most programs you can remove the paddle after you hear the Remove Paddle signal (prior to the final rise). If this is
paddle out of the loaf? not an option, or you were not present to remove it, wait until the bread is cooled and then, carefully take out the paddle
(use caution because it may be hot).
Why is the unit smoking/ Most likely this is from ingredients that fell into the bottom of the bread machine or onto the heating element. If it is excessive, unplug the unit
producing a burning smell? and once cool, clean the interior of the unit. Plug the unit back in and resume the program (the program will be stored in
memory for a maximum of 15 minutes). In most cases, the smoke/odour will be minimal and it will dissipate.
What do the error codes The display shows “HHH” (accompanied by beeps): The unit’s internal temperature is too high. This usually occurs when trying
mean? to make two successive loaves. Open the lid and allow the unit to cool 10–20 minutes. The display shows “LLL” (accompanied by beeps):
The unit’s internal temperature is too low to bake bread. Stop the beeps by pressing the START/STOP button. The display shows “EEO” or
“EEI” (accompanied by beeps): Unplug the unit and contact your nearby service center.

17
WARRANTY If the appliance should become defective within the warranty period, do
not return the appliance to the store. Please contact our Customer Service
Centre:
LIMITED THREE-YEAR WARRANTY
Toll-free phone number:
We warrant that this Cuisinart product will be free of defects in materials 1-800-472-7606
or workmanship under normal home use for 3 years from the date of
original purchase. This warranty covers manufacturer’s defects including Address:
mechanical and electrical defects. It does not cover damage from Cuisinart Canada
consumer abuse, unauthorized repairs or modifications, theft, misuse, or 100 Conair Parkway
damage due to transportation or environmental conditions. Products with Woodbridge, ON L4H 0L2
removed or altered identification numbers will not be covered. Email:
This warranty is not available to retailers or other commercial purchasers [email protected]
or owners. If your Cuisinart product should prove to be defective within Model:
the warranty period, we will repair it or replace it if necessary. For warranty CBK-110C
purposes, please register your product online at www.cuisinart.ca to
facilitate verification of the date of original purchase and keep your original To facilitate the speed and accuracy of your return, please enclose:
receipt for the duration of the limited warranty. This warranty excludes • $10.00 for shipping and handling of the product to Cuisinart Canada
damage caused by accident, misuse or abuse, including damage caused
by overheating, and it does not apply to scratches, stains, discolouration • Return address and phone number
or other damage to external or internal surfaces that does not impair the • Description of the product defect
functional utility of the product. This warranty also expressly excludes all
• Product date code*/copy of original proof of purchase
incidental or consequential damages.
• Any other information pertinent to the product’s return
Your Cuisinart product has been manufactured to the strictest
specifications and has been designed for use only in 120 volt outlets and * Product date code can be found on the underside of the base of the
only with authorized accessories and replacement parts. This warranty product. The product date code is a 4 or 5 digit number. Example,
expressly excludes any defects or damages caused by attempted use of 90630 would designate year, month & day (2009 June 30th).
this unit with a converter, as well as use with accessories, replacement Note: We recommend you use a traceable, insured delivery service for
parts or repair service other than those authorized by Cuisinart. added protection. Cuisinart will not be held responsible for in-transit
damage or for packages that are not delivered to us.
To order replacement parts or accessories, call our Customer Service
Centre at 1-800-472-7606. For more information, please visit our website
at www.cuisinart.ca

18
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