Question about Cuisinart CBK-200 Bread Maker

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First time using. We have all ingredients added. Switched on and we cannot see the display panel(blank). There are two lights on, the 'mix in' and 'start' light. Tried reseting but lights still on and no display. We also received no manual/recipe with this item

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  • Cuisinart Master
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Here is what you do: 1) plug the machine in 2) push "select" 3) choose your program 1,2, or 3 etc.etc,................4) push "start"

Posted on Jan 04, 2011

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I added the ingredients as per instructions, switched the machine on. After 5 mins, it stopped and went blank.No power to the machine. What do I do?


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When I first got my breadman I made several loves of the basic white recipe using Pamela's gluten free bread mix. They all turned out fine. Then I started experimenting with the other recipes provided. ...


Without knowing the specific ingredients in your recipe and having no experience with gluten free flour I am basing this on what I know about bread makers in general. I have owned dozens!
1) If the onion spice you are adding is something like a mix (onion soup mix for example) then you may get better results if you cut back on the salt by about 1/2. Also, next time when your machine starts the rapid knead (after the beginning slow knead) if the dough looks like batter instead of a dough ball add about 1 tablespoon slowly trickled in over about 10 seconds. Watch the dough ball and see if it starts to look a little dryer. The goal is to not have the gooey batter on the bottom of the pan. The slow addtions of flour will do that for you. If this works please leave a testimonial. I like helping fellow bread machine makers and getting feed back! Best of Luck with your next effort!

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Making regular white or whole wheat works fine but as soon as a recipe calls for flaked onion, garlic, dill etc. the loaf does not rise very much. Should threse ingredients be added later?


due to the general acidic properties of these ingredients, the living organisms in yeast may be partially killed off in these recipes. To increase the rise of these breads using a small amount of warm water to activate your yeast (place the yeast in a small dish and add a tablespoon or more of warm, not hot water), until it's a little foamy, helps. If the directions call for the ingredients to be added at a later time then I would follow those instructions, if not, and you're feeling a little adventurous, try adding those ingredients near the end of the 'resting' cycle of the bread maker, this allows the dough to rise before the yeast is submitted to the more acidic ingredients, and you would be adding them before baking again. If your bread maker does not mix again after the resting period this will not work though.
Yeast are little organisms that when revitalized, excrete gases into the dough, giving it little pockets of air, that when baked expand and allows for more even cooking and those little bubbles in your bread that make it fluffy and more tasty. Higher quality east are typically more resistant to acids, and the older the yeast is the lower the gaseous production is.

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Recipes Are wrong in instruction booklet


I had a similar problem when I switched machines. It seems that most recipes will work in same size machines (1 or 1.5 lb loaf size). My issue was that my old machine had to have liquids in first and then dry ingredients (new machine is the opposite). I ruined several loaves before I figured out the issue. I would have never imagined the order of ingredients would make a big difference.
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