Recipe
Booklet
Reverse Side
INSTRUCTION BOOKLET
Cuisinart® Automatic Bread Maker
CBK-100A
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
IB-9/223
SpECIAL CORd SET INSTRUCTIONS
INTROdUCTION
Nothing says "home" like warm, just-baked bread. With your new automatic
bread maker, all you have to do is add ingredients and select the time you'd
like Cuisinart to start the process. We mix it, knead it, let it rise, and bake
it. We've included lots of bread recipes, as well as recipes for pastries and
jams. You'll discover you've bought yourself much more than a beadmaker!
A short power supply cord is provided to reduce the risks resulting from
becoming entangled in or tripping over a longer cord.
Longer extension cords are available and may be used if care is exercised
in their use.
If a long extension cord is used, the marked electrical rating of the
extension cord must be at least as great as the electrical rating of the
appliance, and the longer cord should be arranged so that it will not
drape over the countertop or tabletop where it can be tripped over or
pulled on by children.
4b
pARTS ANd fEATURES
1. Lid with viewing window
6
7
2. Side handles
3. Control panel
CONTENTS
(see page 3 for more detail)
4a
Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Parts and Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Control Panel. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Making Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Programs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5
Measuring Ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Loading Ingredients into the Bread Pan . . . . . . . . . . . . . . . . . . . . . . 7
Tips and Hints . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Cleaning and Care. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Troubleshooting. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Warranty. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
4. Baking chamber:
a. Removable bread pan
with handle
1
b. Kneading paddle
c. Heating element (not shown)
5. power Cord (not shown)
6. Measuring Spoon
3
4
7. Measuring Cup
2
2
CONTROL pANEL
Setting Up
1a
LCd display – Displays your loaf size
and crust colour selection along with the
current function. Also used to view menu
selection and delay start timer.
1. Remove bread pan by grasping the
handle, turning the pan to the left and
pulling up. Attach kneading paddle. (see
figures 1a and 1b).
Loaf Size Button – Selects a 450g, 680g
2 . Put ingredients in bread pan – refer to
the measuring and loading ingredients
section (pages 6-7) for detailed
instructions.
or 900g loaf.
Crust Colour Button – Selects a light,
medium or dark crust.
1b
Note: Always put liquid ingredients into
the pan first, followed by dry ingredients.
Be sure to put yeast last, as yeast must not
touch wet ingredients, to avoid activation
before kneading.
Menu Button – Selects program; refer to
the program list for options.
program List – Lists the first 11 pre-
programmed menu selections; use the
menu button to select from this list.
3 . Insert the bread pan back into the baking
chamber, turning the pan to the right. Be
sure it locks in place.
Rapid Bake Button – Selects the 12th
pre-program, Rapid Bake (Please refer
to page 6 for more information on this
setting).
4. Close the lid and plug in the bread maker.
delay Start Timer Buttons – Set the
delay start timer.
programming
1 . Select your loaf size (450g, 680g or 900g) by pressing the Loaf Size but-
ton until your desired size is selected. Your current selection will be dis-
played on the LCD panel.
Start/Stop Button – Starts and stops
the bread making process.
2. Select your crust colour (light, medium or dark) by pressing the Crust
Colour button until your desired colour is selected. Your current selection
will be displayed on the LCD panel.
MAKINg BREAd
Before first Use
Before using your Cuisinart® Automatic Bread Maker for the first time,
remove all protective paper and wrapping. Be sure that all parts of your
new bread maker have been unpacked before discarding any packaging
materials. You may want to keep the box and packaging materials for
use at a later date.
3. Select your program number by pressing the Menu button until your
desired program is displayed. (The pre-programmed menu selections
are listed on the control panel for easy reference.) For Rapid Bake,
press the Rapid Bake button. For more information on each program,
see pages 5-6.
Wipe housing and inside of lid with a damp cloth and rinse bread pan,
kneading paddle, measuring spoon and cup.
3
Knead: Three kneads are standard for most settings. The first knead will
actually mix the ingredients; one or two other short knead cycles will punch
the dough down before the rest and rise cycles.
Begin the process
a. Start – if you would like the bread making process to start immedi-
ately, press the Start/Stop button now.
Rest: These are periods of resting in which the unit will not be active except
b. Delay Start – The delay timer allows you to delay the bread making
process up to 13 hours. The delay start cannot be used with the Rapid
Bake program and is not recommended for use with dough, jam or
gluten free settings.
for the countdown display.
Rise: These are periods of rising in which the unit will not be active except
for the countdown display.
Note: Do not use perishable ingredients such as milk, eggs, cheese
and yoghurt with the delay start function.
Bake: The Cuisinart® Automatic Bread Maker will regulate the baking time
and temperature according to the individual recipe.
Keep warm: Allows you to leave the finished bread in the machine to serve
warm. It also helps to keep the crust from becoming soggy if not removed
from the machine immediately after baking. Some crusts will darken slightly
in Keep Warm.
To set the Delay Start
1. Add ingredients.
2. Select your loaf size, crust colour and program.
3. Press the + button repeatedly until the total delay time desired is
displayed. If you go past the required time, press the – button to go
back. The timer will move in 10-minute increments.
Options
1. Mix-Ins: During the last 8 minutes of the second kneading cycle with
the Basic/White, Whole Wheat, French/Italian, and Sweet programs,
an audible signal of 5 short beeps 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.
Set your time based on when you would like your bread to be
complete. If, for example, the time is 1pm and you plan for a fin-
ished loaf at 10pm, set your delay timer for 9 hours.
4. Press the Start/Stop button to begin the delay start countdown.
2. After mixing/kneading is complete there will be an audible signal of 6
short beeps, before the last rise cycle, indicating the point at which the
mixing/kneading is complete. At this point in the bread making process
you have the option of removing the kneading paddle, to avoid a small
hole in the bottom of your baked loaf, and/or re-shaping the dough,
though neither is necessary. To do so,
during Bread Making
The process
Once you start a selected program, the unit will automatically take care of
each step of the bread making process until the loaf finishes baking. An
indicator on the LCD will display the current function: Delay Start, Preheat,
Knead, Rest, Rise, Bake, Keep Warm or End.
a. Using oven mitts, open the lid and remove the bread pan by the
handle and close the lid.
b. Take the dough from the pan and remove the kneading paddle
Caution: The kneading paddle may be hot.
preheat: Some programs require the bread maker to pre-heat. During this
time, the unit is heating up. Note: this function is not required for
all programs.
c. Form the dough into a neat ball and replace in the centre of the
bread pan.
d. Replace the bread pan in the machine and close the lid.
4
Note: If you plan to remove the dough and reshape it in another pan for
baking in your conventional oven, this is the time to do so. Be sure to press
and hold the Start/Stop button to reset the machine so it does not automati-
cally resume the process after 15 minutes.
whole wheat bread – Whole wheat bread is a yeast bread that is made with
a significant portion of whole wheat flour (50% or more), rather than with all
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 (when all whole wheat flour is used), 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).
Also Note: This unit is equipped with a power failure backup system. In case
of any disruption of 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.
Sweet bread – The sweet bread program is specifically designed to bake
breads with high amounts of sugar, fats and proteins. These added ingredi-
ents tend to increase browning of the finished loaves.
After Bread Making
There will be a series of 15 beeps to signal the end of the baking cycle; the
bread display window will read 00:00 and the unit will be in the Warm cycle.
Your bread will be kept warm for 60 minutes to prevent it from becoming
soggy. For optimal results, we recommend removing the loaf as soon as the
baking cycle is complete and letting it cool on a baking rack.
gluten free – One in approximately 100 people has an allergy or sensitivity
to gluten. Since gluten is found in most flours used in traditional bread baking,
the ingredients to create gluten free breads are unique. While they are “yeast
breads,” the doughs are generally wet and have a batter-like consistency. It
is also important not to over-mix or over-knead gluten free doughs. There is
only one rise, and due to the high moisture content, baking time is increased.
Mix-ins must be added at the very beginning of the cycle with other basic
ingredients.
To remove bread from the pan,
a. Using oven mitts, open the lid and remove the bread pan by the
handle.
packaged mix – This program is intended for prepackaged yeast bread
mixes intended for the bread machine. 680g and 900g dough mixes
work best.
b. Still using the oven mitts hold the bottom of the bread pan, move the
handle aside, and shake until the bread is released.
c. For best results, allow the loaf to cool on a wire rack for 20 to 30
minutes prior to slicing.
Cake/Quick bread – (Referred to as batter breads in some cookbooks.)
Cake-like in texture, they are usually baked in a shaped pan such as a muffin
Note: If you have not removed the kneading paddle before baking, be sure to tin or loaf pan. They are a batter-type bread rather than a yeast dough, and
remove the kneading paddle from the finished loaf. Use caution; the knead-
ing paddle will be extremely hot.
get their leavening from baking powder, baking soda and eggs. Mix-ins must
be added at the very beginning of the cycle with other basic ingredients.
If a quick bread is a little moist on top when baking is complete (moisture
will depend on ingredients of the quick bread), leave it in the bread maker for
an extra 10 to 15 minutes with no heat, and it will continue baking – this is
called “after cooking.”
pROgRAMS
Basic/white – The white bread cycle uses primarily white flour.
dough –There are two ways to prepare dough in the bread maker if you wish
to bake it in a conventional oven.
french/Italian – French/Italian breads require special timing and
temperatures to achieve that wonderful crispy, nicely browned crust.
5
One way is by using our Dough cycle. It mixes ingredients, kneads and takes
the dough through the first rise cycle. It is appropriate for almost any dough
recipe (except gluten free) and ideal for pizza dough.
MEASURINg INgREdIENTS
Important note: The MOST important rule of making bread:
Use exact measurements. This is the key to successful bread baking.
It is intended that dough will be removed, deflated and shaped by hand and
allowed to rise 1 or 2 more times out of the bread maker.
With 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 flat
surface and view it at eye level to make sure the amount of liquid is exact.
Liquids must be room temperature.
Alternatively, you can choose a specific bread type from the menu options,
and remove the dough when the signal before last rise sounds. This will take
you through two rise cycles.
With dry ingredients, fill a dry measuring cup with a spoon and then level
off the measurement with the back of a knife or a spatula to make 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 one
tablespoon of extra ingredients. Do not pack down.
This method is suitable for any alternate loaf shape, round loaf, dinner rolls,
braided challah bread, and so on. Last rise will take place outside the bread
maker.
pasta doughs –The pasta dough program mixes and kneads pasta dough
perfectly. It is intended for the dough to be removed and rested. Once rested
the dough can either be rolled by hand or placed through a pasta roller.
Jams – The bread maker is a great cooking environment for homemade
jams and chutneys. The paddle automatically keeps the ingredients stirring
through the process. The heating element is placed in a way that the con-
tents of the pot will not get burned. We provide recipes to get you started.
They make a wonderful complement to freshly baked bread!
MEASUREMENT/CONVERSION ChART
1½ teaspoons
3 teaspoons
= ½ tablespoon
= 1 tablespoon
= 1½ teaspoons
8 tablespoons = ½ cup
12 tablespoons = ¾ cup
½ tablespoon
2 tablespoons
4 tablespoons
16 tablespoons = 1 cup
Bake-Only – This menu setting activates the bread maker for bake function
only, and can be set in 10-minute intervals up to 90 minutes. You can use
this setting if you want the finished loaf to have darker crust colour (this will
only require a few extra minutes, so keep your eye on the loaf). Bake Only
can also be used to bake store-purchased doughs.
1
3
= ⁄8 cup
⁄
8
cup
cup
cup
= ¼ cup + 2 tablespoons
= ½ cup + 2 tablespoons
= ¾ cup + 2 tablespoons
5
7
= ¼ cup
⁄
⁄
8
1
5 tablespoons + 1 teaspoon = ⁄3 cup
8
Rapid Bake – The time saving is achieved with the use of rapid rise yeast.
The rapid cycle 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.
There is no need to set your loaf size or crust setting. Simply press the Rapid
Bake button. Settings for this program are set for a 680g loaf, with a medium
crust colour. This cannot be changed.
6
LOAdINg INgREdIENTS INTO
ThE BREAd pAN
TIpS ANd hINTS
Usage
Bread machine baking is affected by the temperature and humidity of the
day – this is often the cause of varied dough consistency and results. On
a humid day, the best method of measuring is to weigh the flour. A cup of
white bread flour weighs 5 ounces/140grams. A cup of whole wheat flour
weighs 4 ounces/120 grams.
Important Note: The SECONd MOST important rule of making bread:
put the ingredients into the bread maker in the EXACT order given in
the recipe. This means:
—
—
—
FIRST, liquid ingredients – room temperature
SECOND, dry ingredients
If you do not have a scale (electronic works best for measuring flour), let
your eye and hands guide you in adding more flour or liquid as necessary.
Dough should be smooth and not cling to fingers when touched. Additional
amounts of flour or liquid should be added 1 teaspoon at a time. This should
be judged during the first knead only.
LAST, yeast – Yeast must be separate from wet ingredients. Create a
small crater in dry ingredients using your finger or a spoon, and place
yeast within the crater. Make sure yeast is fresh.
Remember, the key to successful bread making is to use exact
measurements. When measuring ingredients use liquid measuring utensils
for liquids and dry 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.
Yeast/Baking Powder or Baking Soda
Dry Ingredients
Water or Liquids
Giving the kneading paddle a light coating with a nonstick cooking spray,
shortening or vegetable oil may make it easier to remove if it bakes into
a loaf.
Also, make sure ALL ingredients are at room temperature, unless otherwise
noted (that is, between 24°C - 32°C). Temperatures too cool or too warm can
affect the way the bread rises and bakes. Note: Water should not be warm,
or it will affect rising.
Important: If using perishable fresh ingredients such as dairy products,
eggs, chopped fruits or vegetables, do not use the Delay Start Timer feature.
Dried ingredients such as dried egg powders, dried buttermilk, or dry milk
may be substituted for some dairy products and eggs. Add the water to the
machine first, then add the dried substitution after the flour to keep them
separate. If you substitute these dried ingredients and have no other fresh,
perishable ingredients in your bread recipe, you may then use the Delay Start
Timer feature.
Last, it’s a good idea to start with fresh ingredients. Fresh flour and fresh
yeast are critical.
See troubleshooting section (page 9) to learn more.
Use top quality ingredients to make your bread-machine breads.
Measure all ingredients accurately and have them ready before adding to
bread pan. This is known as mise en place and helps to ensure that you
measure each ingredient correctly, and do not find that you get down to the
last (or nearly last) ingredient and find that it is not available in the pantry.
7
Add ingredients to the pan in this order – liquids, melted or softened butter,
salt and sugars (including honey, molasses, syrup), herbs, flours, dried milk,
vital wheat gluten (if using), yeast. Do not allow the yeast to touch the wet
ingredients. See detailed instructions on page 7.
Amounts/Sizes/Ingredients
For white breads and any recipe calling for a white flour (unless it is a quick/
batter bread requiring cake flour), the best flour to use is bread flour, which
has a higher protein content.
Temperature of ingredients is important in bread machine baking. Ideal
temperature is room temperature, between 24°C - 32°C. Use an instant-read
thermometer to check the temperatures. Cold ingredients should be allowed
to come to room temperature. Liquids and butter may be combined and
placed in a microwave on the defrost setting to warm without heating too
hot. Gently and safely warm cold eggs by placing whole eggs in a bowl and
covering with moderately hot tap water for 10 minutes.
1
A general formula for a 680g bread machine loaf is: 3 cups bread flour, 1 ⁄8 to
11⁄4 cups liquid, 1 teaspoon salt, 1 teaspoon sugar, 13⁄4 to 2 teaspoons yeast.
Use this as your basic formula and make adjustments from there.
In general, a 2-cup flour recipe will produce a loaf that is about 450g, a
3-cup flour recipe will produce a loaf that is about 680g, and a 4-cup flour
recipe will produce a loaf that is about 900g. Some recipes will
have slightly larger or smaller amounts of flour for each size, and with
Mix-ins, they may weigh more than 450g, 680g or 900g.
1
When adapting a recipe, do not omit the little amounts of ⁄2 teaspoon or
less – they are essential to the chemical composition of the bread.
You should not use more than 5 cups flour total in the bread machine.
Vital wheat gluten can be added to recipes to improve loaf height, texture
and structure – particularly with whole grain flours, or breads using whole
wheat, oat flour or rye flours.
If you are adapting a recipe, and your mathematical measurements become
something odd such as half of an egg, use a small egg as a replacement for
1
half. A large egg is generally equal to about ⁄4 cup.
Nuts and seeds, raisins and dried fruits, shredded cheeses, chocolate mor-
sels, and any other additions to the dough should be added when the Mix-in
signal sounds for the appropriate programs.
CLEANINg ANd CARE
Always turn the bread maker off, remove the plug from the electrical outlet
and allow the unit to cool before cleaning. Never immerse the unit in water or
other liquid. To clean the housing and control panel, simply wipe with a clean
damp cloth and dry before storing.
For a more uniform loaf of bread, remove the dough when you hear the
remove-paddle signal, then remove the kneading paddle and reshape the
dough into a neat loaf. This will ensure a more uniformly shaped loaf of
bread, particularly with the smaller 450g and680g loaves.
Never use rough, abrasive materials or cleansers to clean any part of
the unit.
Use the Whole Wheat program when baking breads containing not only
whole wheat flour, but other heavy flours that will require a longer knead
and rise – for example, pumpernickel bread.
Lid – If you would like to remove the lid for cleaning, open the lid completely
and pull upward. Never put the lid in the dishwasher.
All breads slice best when allowed to cool for a minimum of 30 minutes
(preferably longer) before slicing. If you wish to serve bread warm, wrap
in foil and heat in oven.
Baking pan, Kneading paddle, Measuring Spoon and Measuring Cup –
Wash with warm soapy water and rinse thoroughly, or clean in the upper rack
of the dishwasher. Dry all parts after use. If you have trouble removing the
kneading paddle from the bread pan, soak in warm water for 10 to 15
minutes – this will loosen the blade. Note: Do not use metal utensils with the
baking pan as they will damage the nonstick surface.
For quick breads/batter breads, spray the bottom and halfway up the sides
of the bread pan with cooking spray before adding ingredients, to assist in
release. Loosen the loaf with a plastic spatula before turning out.
8
Baking Chamber – Remove any bread crumbs by wiping them away with a
slightly damp cloth or clean pastry brush. Be careful not to bend the heating
element when doing so.
Open texture – Dough too wet. When baking next loaf of same bread,
watch dough during the first knead and add additional flour 1 to 2 teaspoons
at a time.
Too much yeast was used.
TROUBLEShOOTINg
Salt was omitted or incorrectly under measured.
dough does Not Rise properly – Check expiration date of yeast.
dense, heavy texture – Dough too dry. When baking next loaf of same
bread, watch dough during the first knead and add additional water/liquid 1
teaspoon at a time.
Make certain yeast is fresh and properly stored (sealed, in a cool dark place).
Liquid may have been too hot and killed yeast, or liquid may have been too
cool and yeast did not activate completely – liquids should be between
24°C - 32°C for best bread machine results.
This may occur when substituting lowfat products such as fat-free milk or
egg replacers, light butter or margarine, fat-free sour cream or cream cheese.
Delay Start feature used, but ingredients were in bread pan in improper order.
Short loaves – Not enough sugar in recipe.
Not enough sugar in recipe.
Not enough yeast used. May need to add dough enhancer or vital gluten flour.
Not enough yeast. Yeast was old or improperly stored.
Kneading paddle embedded in the loaf – If you are nearby when the signal
before last rise sounds, you can remove the kneading paddle, reshape the
loaf and replace.
Delay Start feature used and ingredients not placed in bread pan properly.
Salt came into contact with yeast and killed yeast.
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.
Loaves with whole wheat and/or whole grain flours will not be as tall as those
made with bread flour.
Sunken, uneven tops of loaves – High humidity or high room temperature.
Do not place bread machine in sunny window.
On high humidity days, try increasing the flour by one tablespoon per cup of
flour used.
Underbaked, gummy texture – Dough too wet. When baking next loaf of
same bread, watch dough during the first knead and add additional flour 1 to
2 teaspoons at a time.
Too much whole grain or whole grain flour used.
Bread pan too small for recipe.
Collapsed loaf – Dough too wet. When baking next loaf of same bread,
watch dough during the first knead and add additional flour 1 to 2 teaspoons
at a time.
Water not proper temperature.
Ingredients not in proper proportions – be sure to measure dry ingredients
correctly by stirring flours first, spooning into measuring cup, then leveling.
9
This warranty expressly excludes any defects or damages caused by
accessories, replacement parts, or repair service other than those that have
been authorized by Cuisinart.
wARRANTY
Three-Year Limited warranty
This warranty supersedes all previous warranties on the Cuisinart® Automatic
Bread Maker. This warranty is available to consumers only. You are a con-
sumer if you own a Cuisinart® Automatic Bread Maker that was purchased
at retail for personal, family, or household use. This warranty is not available
to retailers or other commercial purchasers or owners. We warrant that your
Cuisinart® Bread Maker will be free of defects in material or workmanship
under normal home use for three years from the date of original purchase.
We suggest that you complete and return the enclosed product registra-
tion card promptly to facilitate verification of the date of original purchase.
However, return of this product registration card does not eliminate the need
for the consumer to maintain the original proof of purchase in order to obtain
the warranty benefits. In the event that you do not have proof of purchase,
the purchase date for purposes of this warranty will be the date of manufac-
ture.
This warranty does not cover any damage caused by accident, misuse, ship-
ment or other than ordinary household use.
If your Cuisinart Automatic Bread Maker should prove to be defective
within the warranty period, we will repair it, or if we think necessary, replace
it. To obtain warranty service, please register your warranty online at
www.cuisinart.com.au
or
Call toll-free
1800 808 971 (AUST), 0800 435 000 (NZ),
or
Send to
Cuisinart Australia
Reply Paid 1115
Pymble BC NSW 2073
or
Cuisinart New Zealand
44 Apollo Drive Mairangi Bay
Auckland New Zealand
10
©2009 Cuisinart
Cuisinart® is a registered trademark of
Cuisinart 150 Milford Road
East Windsor, NJ 0850
1-800-726-0190
Cuisinart Australia
24 Salisbury Road
Asquith NSW 2077
Cuisinart New Zealand
44 Apollo Drive
Mairangi Bay
Auckland, New Zealand
Printed in China
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