I've had this bread machine for almost 5 years now and I've used it anywhere from a few times a month to a few times a week. I'm mostly quite happy with it, aside from a few minor issues that I think could be better.The things I like include: it (1) includes several different cycles with different options (I've mostly used the whole wheat cycle), (2) works well with whole wheat bread (the whole wheat cycle adds a 30-ish minute "warm up" phase to the cycle to slightly warm the ingredients before mixing, and the cycle as a whole is a bit longer due to extra time during the rises and probably other phases), (3) is fairly easy to use (select the program, then change options for loaf size or crust color if desired; then press Start, optionally adding a delay by adjusting the timer up before doing so), (4) makes decent bread (but I don't think any machine compares to making it by hand--but I often cheat; see below), and (5) seems pretty durable, given that I've had it for almost 5 years now.Things that could be better: (1) the manual lacks a time table. You can find a time table in the manual for the CBK-200, but the CBK-100 is slightly different. The main thing I care about is that on the whole wheat cycle, you'll want to be around when there's about 1:35-1:40 left in the cycle in order to remove the paddle and reshape the dough, if desired. I don't usually use other cycles so can't comment on their times, but I'd imagine they're similar or less. Customer service was, unfortunately, not able to help when I asked; (2) I think there is a typo in the recipe book. Lots of 1 lb loafs call for 1 cup + 1 Tbl water, then the 1.5 lb loaves call for just 1 cup water. I think they meant 1 1/4 cup for the latter, as the 2 lb loaves are then 1 1/2 cups and this progression doesn't make sense otherwise. (3) You can't use the delay/timer feature on the dough cycle. Why?! (I can only imagine it's because they're trying to prevent you from not being home when the cycle ends, forgetting about it, and accidentally letting the dough rise to its doom. The manual says it doesn't "recommend" using the timer for the Dough cycle, but unless I'm missing something, you literally can't); instead, I use a bread cycle and plan on being home well before it would start the baking phase based on what I've figured about the timing of the cycle; (4) The paddle sometimes gets grease/oil onto the bottom of the loaf. I remove this before baking, and it doesn't usually happen; it's also not a unique problem to this breadmaker; (5) The seal in the bottom of the pan failed for me after a few years of use (shortly after I wrote this review)--the shaft eventually started to fall out, and I could usually put everything back together enough to make it not leak, but if water were to come out inside the breadmaker, you'd probably be in trouble. Cuisinart sells replacement pans, but I got a refurbished machine on Amazon for not much more. I tried to buy a CBK-100 pan on eBay but don't know if it was mislabeled (the CBK-200 looks similar), but it didn't fit; ordering directly from Cuisinart might have given me more recourse if it didn't fit, though I was able to make a return in any case. Just be careful if you do this. Third parties also sell replacement seals, which could be all you need, but I didn't want to mess with that.Now, for some "neutral" issues that aren't inherently good or bad but that some people may care about: (1) The appliance looks like stainless steel or aluminum in the picture, but it's actually a layer of a gray vinyl or plastic-like material (as are most "silver" Cuisinart products I own)--not a big deal for me but may be to some people. [UPDATE: I later bought a refurbished model with "SS" in the name and it really *is* stainless steel! It looks much better and probably won't stain like this grey vinyl/plastic has after lots of use]; (2) People say it beeps a lot or beeps loudly. It does, but I don't find it annoying--and the final sets of 6 beeps are nice to know because that's when you should remove the paddle and re-shape the dough if you care to do so; (3) There is no indication of how long is left in each phase of the cycle, though it does tell you what phase it is currently in. I've never seen a breadmaker give any information more detailed than this, but I see some other reviewers mentioned it, so maybe some people care (I do care but wouldn't mind if it were in the manual, which it's also not--but once you use a cycle enough you'll figure out the times that are important to you, like the one I mentioned for the whole wheat cycle above).I do have some tips that I use on most breadmakers: after the initial mixing is complete, I try to check the moisture level in the dough. I like to make sure it's moist but not sticky. Ideally, careful measuring will eliminate most of this concern, but I find it depends on the flour (whole wheat flour seems particularly variable) I'm using and possibly the humidity if legend is to believed. Second, I highly recommend removing the paddle and reshaping the dough (into a flat-ish even loaf shape) at the final set of 6 beeps, especially if you're making one of the smaller loaf sizes. Unless it's the dog days of summer, I actually like to take it a step further and just turn off the bread machine at that point and let it rise in a loaf pan and bake in my regular oven. This gives you a more typical loaf shape, whereas the bread machine pan is a bit wider that I prefer (but it's still a much more conventional shape than a lot of other breadmakers). In fact, sometimes I cheat a bit more and do my own kneading for at least a few minutes sometime during the first kneading phase--I'll let the machine do the work of warming and mixing the ingredients, then I'll knead it for a few minutes by hand (because I'm still not convinced a machine can do this as well as a human) and put it back in for the machine to finish the rest of the kneading phase and the remainder of the cycle (until they very end where I may again take it out). This sounds like a lot of work, but it's really easy (the machine really does all the hard and messy stuff), and I think it improves the final result a lot--but it's all optional and you'll still get a decent loaf if you just let the machine do everything on its own (though I'd still recommend removing the paddle if you're there when it prompts).I have never used the jam, pasta, or sweet bread cycles, so I cannot vouch for them. With other breadmakers, I've found the pasta dough doesn't always mix well (ends up crumbly until I start using my hands) and the jam settings turned out more of a coulis, which is not bad but perhaps unexpected for some people. I can't imagine this machine would be different and certainly wouldn't buy any bread machine if that's all you plan on doing with it, though some people may find the additional options nice.All things considered, I'm fairly happy with this machine. There are a few improvements I'd hope they consider making (publishing a time table and enabling delayed start for dough, for example), but I'm pretty happy with it as is and have recommended this machine to friends and wouldn't hesitate to recommend it to other Amazon customers, either.I really love this breadmaker. I have made about 200 loaves of bread in the last 16 months. Here are my tips for consistently making great bread:1. Be exact with your measurements. Weigh out ingredients. Each cup of flour should weigh 120 grams.2. The amount of liquid you need varies based on the humidity in the room. I usually add in one ounce less liquid than the recipe calls for and watch the dough kneading. This particular machine kneads initially for about 3-4 minutes, rests for a few minutes then kneads again. I wait until the first round of kneading is done, then check the consistency. If the dough is dry and hasn't formed into a ball, I add a spoonful of water and wait till it is kneaded for a minute, then reassess the dough. If the dough is wet (sticking to the sides, a pile of goo instead of a ball of dough), then add in bread flour one tablespoon at a time.3. Use quality ingredients. I use King Arthur flours and buy yeast in bulk.4. Add the ingredients in the order listed. Liquids first, then sugar/salt, then flour(s), then yeast. Don't let the salt touch the yeast.5. Use vital wheat gluten in whole wheat breads. One tablespoon VWG per cup flour.6. Use this book ([...]). Lots of great tips and recipes.7. Try the pizza dough recipe from the recipe manual included with the breadmaker. I have several family members that now use that recipe for their dough after having my pizza.8. I use the small setting for sweet breads, dinner breads, and breads for breakfast toast. I use the medium setting for sandwich bread. I have used the large setting, holy crap are those loaves big. Really too big to be useful.9. The dark crusting setting is really only needed for the darkest of loaves.10. Try to have your liquids at room temp. If they are too cold, the yeast will not be as active and the loaf will not rise as much.11. A lot of recipes call for buttermilk as the liquid. If you have buttermilk around all the time, awesome! If you are like me, then use 1 tablespoon of lemon juice and add milk to make one cup. Let it sit for five minutes. Voila! Buttermilk.12. As soon as your bread is done, take it out and let it sit for a moment on the counter. Five minutes max. Then use a silicone spatula around the sides of the loaf to help separate the loaf from the pan. It will still be hot, so use an oven mitt. Put the bread onto a cookie drying rack. Let the bread cool and breathe with space all around the loaf for 10-15 minutes before serving. If it sits in the machine or in the pan for too long, the moisture will make the loaf soggy and not as crisp.13. Don't be afraid to experiment with recipes.Have fun!I just did my first loaf (a gluten-free recipe from the book) and it turned out fantastic!Unfortunately there was a surprising lack of packaging during delivery. Recently I bought a bottle of nail polish from Amazon and the product box was maybe 1x1x3" and it came in a delivery box that was approximately 10x 20x4" and stuffed with brown paper ? That was shocking over-packaging, but the bread machine arrived only in the box that it would be in if you bought it from a store shelf. Thankfully, it looks like everything is in working order. It's a nice looking item, not too bulky and doesn't weigh too much. If there's a way to do it, I might suggest a new user may want to put it through a heat cycle while not baking anything, to burn off that "new machine" smell. The smell was not especially nice, but did not affect the flavour of the bread. I did the caraway rye recipe from the booklet. I was familiar by name with some of the more unusual ingredients, but I'm not sure if even a big grocery store would carry all of them. I went to one health food store that I frequent , but being a smaller store in the chain didn't carry everything… I had to go to one of their bigger stores to get all the ingredients. Customers in a more remote area might have to do it through mail order from a larger store chain or Amazon. This is my first experience with a bread machine – prior to getting ready to do the baking, in my mind I was still thinking old-school, having to dig out my bowls and make a big dusty mess! LOL It's wonderful to just be able to pop everything in the bake pan and let the machine do the rest. No mixing, no kneading – heaven!I noticed the loaf rising nicely, and at one point I closed the microwave on the other side of my kitchen and I don't know if it's my imagination that the sound made the loaf sink a bit…or if it is supposed to do that. I've never even made gluten-free bread in an oven so this is all new to me. When the process was over and I turned out the loaf, I couldn't believe how nicely it turned out! When I did a taste test later, it was really nice! I look forward to trying the other recipes in this booklet, as well as other recipes from Gluten free bread machine books. I did a very rough estimate on the cost to make a loaf, and I would say it's maybe half the cost. Maybe a bit less, maybe a bit more, I wasn't terribly scientific in calculating. One downside to the recipes is that the nutritional information shows that everything is way higher than loaf I would normally get in the store. However, it's fresh and you know what's in it... It's also a more solid loaf than one would find in the stores, so not full of *air*. I weighed this one at 700 g. (almost 2 lb)It's not a fault of the machine, but the recipes in the booklet, so it might be advisable to find recipes elsewhere: I've added a photo: one slice is approximately 4 in x 5 in, so roughly the same size as a store loaf, however the nutritional values like calories, sodium, carbohydrates, are about three times (!) what a store slice would be. One third of the slice is awfully tiny, and obviously not big enough to make a sandwich with. Again though, it's very dense and very filling so perhaps one just has to train oneself to use smaller than industry-standardized slices. If the photos turned out in the correct order, you see the process from beginning to end. (I've added one more to show the small size you would need to make a slice in order to make the equivalent nutritional values of a store-bought slice).The dough after mixing; the dough rising; the dough when I worried if it sank; the beautiful finished product!I had one before and it worked well , I didn't use it after a while and sold it. Purchased one again because the arthritis in my hands is bad and this machine does the work for you. I use it mainly to make the dough.Purchased this as a Mother's Day gift for my mom, and gave it to her a week early, as the product arrived sooner than expected. She absolutely loves it. Made decision to purchase it based on Consumer Reviews, as it was rated Best Bang for your Buck. Recipe book was not included (?) but I'm sure we can find some recipes online. She can't wait to try it out.Una máquina panificadora fantástica, tiene todas las funciones básicas y algunas avanzadas, el aspa tiene un ángulo que le permite incorporar muy bien los ingredientes, además de que avisa cuando es momento de retirarla para que puedas darle forma a la hogaza o solamente quitar el aspa para evitar tener un hueco en la parte de abajo del pan. También avisa antes de iniciar la última vez que mezcla para que puedas incorporar nueces o pasas a tu masa.La usé también para amasar pan de masa madre, luego terminé de amasar en la mesa de la cocina y en una ocasión la usé para hornear esa misma masa con un muy buen resultado (pero no le gana a un horno holandés de hierro fundido).Anteriormente tuve otra máquina que no pudo dar batalla, pero esta no ha fallado hasta ahora (casi seis meses después) y aunque parece muy voluminosa no ocupa más espacio que un horno tostador pequeño y se ve muy bien.tried different recipes from your book "300 best breadmaker recipes" along with others we had. they all turned out delicious, and the smell..Marvellous! This machine is easy to clean and the paddle can be taken off once it has finished kneading the dough... so there is no hole at the bottom when the bread is baked. We both love it...easy to use and makes the whole house smell so good!