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. Read all instructions before using the appliance. 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. [. . . ] With the machine running, slowly add the water and yeast mixture through the feed tube and process until it forms a dough ball. Continue processing for 1 to minutes to knead the dough. Lightly flour the top of the dough and remove from bowl. 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. Stretch the dough into an 8-inch square. 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. Let stand 3 to 5 minutes, or until mixture is foamy. 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. Continue processing for 1 to minutes to knead the dough. Lightly flour the top of the dough and remove from bowl. Shape it into a smooth ball and place in a 1-gallon sealable plastic 8 bag. Let rise in a warm place until it has doubled, about 1 to 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. [. . . ] In a large bowl, mix the egg yolks and ¾ cup of sugar, using a Cuisinart® Hand Mixer fitted with the whisk attachment, until pale and thickened. Wash and dry the whisk attachment well and whip all of the egg whites, water and salt until foamy, about 1 to minutes. Slowly add the remaining sugar and whip to a medium-stiff peak, about 3 to 4 minutes. Stir a very small amount of the egg whites into the chocolate/yolk mixture. [. . . ]