User manual CUISINART BRK-100

[. . . ] INSTRUCTION BOOKLET Recipe Booklet Reverse Side CuisinartTM Brick Oven Premier BRK-300 G IB-7610 For your safety and continued enjoyment of this product, always read the instruction book carefully before using. IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed including the following: 1. To protect against electrical shock, do not place any part of the CuisinartTM Brick Oven & Rotisserie in water or other liquid. This appliance should not be used by or near children, or individuals with certain disabilities. Do not operate any appliance with a damaged cord or plug or after the appliance has malfunctioned or has been dropped or damaged in any way or is not operating properly. [. . . ] Shape it into a smooth ball and place in a lightly floured 1-gallon sealable plastic bag. Let rise in a warm place until it has doubled, about 1 to 1½ hours. Put the dough on a lightly floured table and punch it down to release air. Place the raisins and walnuts on top and knead until fully incorporated, to 4 minutes. Shape into a round loaf and place on a cornmeal-dusted baking sheet or peel. Cover lightly with oiled plastic wrap and allow to rise until doubled, about 30 to 40 minutes. Preheat the CuisinartTM Brick Oven to 450°F on the convection bake or bake setting fitted with the baking stone on a rack in position A. Preheat stone for at Dissolve the yeast in the warm water with the molasses. Add the flours, cornmeal, cocoa and espresso powders, wheat gluten, salt, and vegetable oil to the work bowl of the Cuisinart® Food Processor fitted with the dough blade. With the machine running, slowly add the water and yeast mixture through the feed tube and process until a dough ball forms. Shape it into a smooth ball and place in a 1-gallon sealable plastic 8 bag. Put the dough on a lightly floured table and punch it down to release air. Place the raisins and walnuts on top and knead until fully incorporated, to 4 minutes. Shape into a round loaf and place on a cornmeal-dusted baking sheet or peel. Cover lightly with oiled plastic wrap and allow to rise until doubled, about 30 to 40 minutes. Preheat the CuisinartTM Brick Oven to 350°F on the convection bake or bake setting fitted with the baking stone on a rack in position A. Using a serrated knife cut a star, ¼-inch deep, on the top of the loaf. Bake for 50 to 60 minutes, until bread sounds hollow when tapped and measures 05°F when tested with an instant-read thermometer. Transfer to a rack to cool. Nutritional information per serving: Calories 105 (12% from fat) · carb. Shape it into a smooth ball and place in a 1-gallon sealable plastic bag. Let rise in a warm place until it has doubled, about 45 to 60 minutes. Preheat the CuisinartTM Brick Oven to 450°F on the convection bake or bake setting fitted with the baking stone on a rack in position A. [. . . ] 2mg · fiber 0g Chocolate Soufflé Cake This rich cake is best served right out of the oven. Top with freshly whipped cream and sliced strawberries for an elegant addition. Makes one 10-inch cake, 1-16 servings 8 2 9 1¼ 2 1 1 Classic Apple Pie Makes one 10-inch deep-dish pie, 8-1 servings 1 5 recipe sweet brisée dough large apples (Golden Delicious, Ginger Gold, or other similar apples), peeled, cored, halved and very thinly sliced juice of 2 lemons teaspoon vanilla extract cup granulated sugar large egg large egg yolk pinch table salt 1 ½ 1 1 /3 ounces bittersweet chocolate, chopped tablespoons unsalted butter, chopped, plus more to dust the cake pan large eggs, separated cup granulated sugar, divided, plus more to dust cake pan large egg whites tablespoon water pinch table salt cup unbleached, all-purpose flour whipped cream (optional) fresh strawberries, hulled and sliced (optional) Preheat CuisinartTM Brick Oven to 350°F on the bake setting fitted with the baking stone on a rack in position A. Roll out remaining half of dough into a 10-inch disc on a piece of parchment. [. . . ]