MORPHY RICHARDS 48268 User Manual [fr]

Stainless steel breadmaker

Please read and keep these instructions

Machine à pain en acier inoxydable

erci de bien vouloir lire et conserver ces instructions

Maquína de hacer pan de acero inoxidable

Lea estas instrucciones atentamente y guárdelas

Máquina de fazer pão em aço inoxidável

Leia e guarde estas instruções

Macchina per il pane in acciaio inossidabile

eggere e conservare

le presenti istruzioni

Хлебопекарная машина из нержавеющей стали

Внимат

ельно изучите и сохра

ните данное руководство

≈

BM48268SMEE-SSBreadmaker 27/3/07 09:43 Page 1

BM48268SMEE-SSBreadmaker 27/3/07 09:43 Page 2

Getting the best from your new breadmaker...

ccurate measuring is essential

It is essential to measure ingredient quantities carefully, even slight changes may effect loaf quality

east content

f loaf rises too high and then collapses ensure the ingredients were measured accurately. If problem p

ersists, reduce yeast by a quarter of a teaspoon

Contents

Operating instructions

Important safety instructions 4 I

ntroduction 5 B

efore first use 5

lectrical requirements 5 About this breadmaker 5 About the recipes 5 C

omponents 6 Control panels buttons, display and functions 7 Program descriptions 8 Using your breadmaker 8 U

sing the timer 9 B

eeper 9 Power interruption 9 S

licing and storing bread 9

rop down blade 9 C

are and cleaning 9 Storing the unit 9 Know your ingredients 10 M

easuring ingredients 10 Ingredient temperatures 11 Creating your own yeast breads 11 Special glazes for yeast breads 11 Other tips 11

Recipes

Basic breads

Basic white bread 12 Softgrain bread 12 Br

own loaf 12 Italian herb bread 12 Cheese & onion bread 12 Raisin bread 13 Sun-dried tomato loaf 13 French bread 13

Wholewheat breads

Wholewheat bread 13 Granary loaf 13

Cake setting

Madeira cake mix 14 Mixed fruit cake 14 Banana and nut bread 14 Porridge oats bread 14

Sweet

Mixed fruit loaf 15 Chocolate bread 15

Fastbake I

Fastbake small white 15

Fastbake II

Fastbake large white 15

Dough r

ecipes

White bread rolls 15 Wholewheat bread rolls 15 Hot cross buns 16 Pizza base 16

Jams

Marmalade 16 Raspberry and apple 16

Speciality

Malt loaf 16

Sandwich

Sandwich loaf 17 Softgrain sandwich loaf 17

Gluten free recipes

Gluten free loaf 17 Gluten free madeira cake 17 Bread mixes 18

urther information

onversion chart 18 Baking cycle times 19 Need help? (questions and answers) 20 T

roubleshooting 22

wo-year guarantee 24

BM48268SMEE-SSBreadmaker 27/3/07 09:43 Page 3

Important Safety Instructions

he use of any electrical appliance requires the

ollowing of basic common sense safety rules.

Primarily there is danger of personal injury and s

econdly the danger of damage to property and the

ppliance. These are indicated in the text by the

following two conventions:

ARNING: Danger of personal injury

MPORTANT: Damage to the appliance

n addition we offer the following essential safety

dvice.

Location

•

Always locate your appliance away from the edge of a worktop.

•

Ensure that the appliance is used on a firm, flat s

urface.

• Do not use outdoors or near water

Mains lead

•

The mains lead should reach from the socket to the b

ase unit without straining the connections.

•

Do not let the mains lead hang over the edge of a w

orktop where a child could reach it.

• Do not let the lead run across an open space e.g. between a low socket and table.

• Do not let the lead run across a cooker or toaster or other hot area which might damage the cable.

Your safety

• W

ARNING: Do not touch hot surfaces. Use

oven mitts or oven gloves when re

moving the hot bread pan. Do not cover the steam vent openings under any circumstances.

• WARNING: Avoid contact with moving parts.

• WARNING: To protect against electrical shock,

do not immerse cord or plug in water or other liquid.

• Extreme caution must be observed when moving an appliance with hot contents.

•

Do not use breadmaker for storage purposes nor insert any utensils, as they may create a fire or electric shock hazard.

• Do not use use the appliance with wet or moist hands.

• This appliance is not intended for use by persons (including childr

en) with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, unless they have been given supervision or instruction concerning use of the appliance by a person r

esponsible for their safety.

Children

•

Never allow a child to operate this appliance. C

hildren are vulnerable in the kitchen particularly

hen unsupervised and if appliances are being

used or cooking is being carried out.

•

Teach children to be aware of dangers in the kitchen, warn them of the dangers of reaching up to areas where they cannot see properly or should not b

e reaching.

•

Children should be supervised to ensure that they do not play with the appliance.

Other safety considerations

•

If the mains lead of this appliance is damaged do n

ot use it. The lead may only be replaced by

orphy Richards Ltd or an agent of the company, since special purpose tools are required. Telephone M

orphy Richards helpline for advice.

•

The use of accessory attachments not recommended by the manufacturer may cause damage to the breadmaker.

• Do not place the appliance on or near heat sources such as gas or electric stove ovens, or burners.

•

To avoid damaging the appliance, do not place the b

aking pan or any object on top of the unit.

•

Do not clean with scouring pads. Do not wash the b

aking pan, kneading blade measuring cup or

poon in a dishwasher.

• Keep the appliance and the cable away from heat, d

irect sunlight, moisture, sharp edges and the like.

• The baking pan must be in place prior to switching on the appliance.

• Always remove the plug from the socket whenever the machine is not in use, when attaching a

ccessory parts, cleaning the machine or whenever a disturbance occurs. Pull on the plug, not the cable.

BM48268SMEE-SSBreadmaker 27/3/07 09:43 Page 4

ntroduction

he smell of homemade bread wafting around the

ome is one of those great smells. Bread, fresh out

f the oven, with melting butter is a memorable taste sensation. The Morphy Richards automatic b

readmaker can create that experience every m

orning.

There's very little effort on the part of the baker, b

ecause the breadmaker is a sophisticated a

ppliance with a computer memory that does all the w

ork for you.

t’s as simple as one-two-three.

1 Put in the ingredients.

2 S

elect program from the menus and press start.

3 W

ait for your bread.

ut don't stop at baking bread in this appliance.

esides being able to do all kinds of speciality

reads, including wholewheat, you can also prepare doughs for bread rolls, pizza, cake and jam. Everything is easy and tastes homemade - because i

t is.

Before first use

efore first use, please take a few minutes to read this instruction book and to find a place to keep it h

andy for reference. Pay particular attention to the

afety instructions.

1 Carefully unpack the breadmaker and remove all

packaging materials.

2 Remove any dust that may have accumulated

during packing.

3 Wipe the baking pan, kneading blade and outside

surface of the breadmaker with a clean, damp cloth. The bre

ad pan is non-stick coated. Do not use

couring pads or any abrasives on any part of the

bre

admaker.

4 For first time use oil, butter or margarine to grease

the bread pan and bake empty for about 10 minutes (select the Extrabake pr

ogram).

5 Clean once more.

6 Place the kneading blade on the axle in the

baking pan.

In manufacture it is necessary to lightly grease some parts of the appliance. This may r

esult in the unit emitting some vapour when

first used, this is normal.

lectrical requirements

heck that the voltage on the rating plate of your

ppliance corresponds with your house electricity

upply which must be A.C. (Alternating Current).

f the socket outlets in your home are not suitable

or the plug supplied with this appliance, the plug

should be removed and the appropriate one fitted.

ARNING: The plug removed from the mains

ead, if severed, must be destroyed as a plug

ith bared flexible cord is hazardous if

engaged into a live socket outlet.

ARNING: This appliance must be earthed.

Where used, should the fuse in the 13 amp plug r

equire changing, a 13 amp BS1362 fuse must be

itted.

bout this breadmaker

•

It has two settings to make a small 680g (1.5lb) or large 907g (2lb) loaf (approx weight - depends on recipe).

• A Fruit and Nut beep signals when extra ingredients can be added so they don’t get chopped by the kneading blade.

•

The 1.5lb setting can be used to make a 1lb loaf for some of the recipes.

About the recipes

The recipes in this booklet have been thoroughly t

ested to ensure best results. Recipes have been created by home economists specifically for this machine and may not produce acceptable results in other similar machines.

• Always add ingredients in the order they are listed in the re

cipe.

•

Accurate measuring of ingre

dients is vital. Do

not use larger amounts.

BM48268SMEE-SSBreadmaker 27/3/07 09:43 Page 5

Kneading blade

Handle

Baking pan

id handle

over

Air vents

Main body

ontrol panel

Viewing window

Rotating shaft

Blade has two positions

Upright position

Down position

Components

BM48268SMEE-SSBreadmaker 27/3/07 09:43 Page 6

ontrol panel buttons, display & functions

Colour button

For selecting crust colour from light, medium or dark (certain pr

ograms only)

Menu button

For choosing the bread making program from the list 1 to 12

Loaf size button

For selecting small (1.5lb) or large (2lb) loaf size (certain programs only)

Start

ess to start for approx 1 second, a beep sounds and the colon (:) flashes and the program starts

Stop

Press to stop for approx 2 seconds, a beep sounds to confirm

Timer delay buttons

Use to delay the start of bread making (all

rograms except Fastbake

Display window

Shows browning level selected

hows weight selected

Shows the program number

hows time left before completion (3:20, for example, is 3 hours and 20 minutes; 0:20 is 20 minutes)

hows temperature warning - see ‘

Troubleshooting’

BM48268SMEE-SSBreadmaker 27/3/07 09:43 Page 7

Program descriptions

Basic white(3:00 and 2:53)

or white and brown bread. Also for flavoured

reads with added herbs and raisin.

French(3:50 and 3:40)

or the baking of light weight bread such as french

bread which has a crisper crust and light texture.

Wholewheat(3:40 and 3:32)

or the baking of bread containing significant

mounts of wholewheat. This setting has longer preheat time to allow the grain to soak up the water a

nd expand. It is not advised to use the delay timer a

s this can produce poor results. Wholewheat usually produces a crispy thick crust.

Cake(1:40)

his setting will mix ingredients and then bake for a p

reset time. It is required to mix two groups of ingredients in bowls before adding to the b

readmaker (see cake recipes).

Sweet(2:55 and 2:50)

For the baking of sweet type bread which gives a crisper crust than on basic setting. The crisper crust i

s produced by the sugar ‘burning’.

6 Fastbake I (1:10)

For preparation of a 1.5lb white loaf in a reduced t

ime period. Loaves made on this setting can be

horter and the texture more moist.

Fastbake II(1:15)

or preparation of a 2lb white loaf in a reduced time p

eriod. Loaves made on this setting can be shorter and the texture more moist.

Dough(1:30)

This setting only makes the dough and will not bake the final bread. Remove the dough and shape it to make bread rolls, pizza, etc. Any dough can be prepared on this setting. Do not exceed 1kg (2lb) of combined ingredients.

Jam(1:20)

Use this setting for making jam fro

m fresh fruits and marmalade from Seville oranges. Do not increase the quantity or allow the recipe to boil over the pan into the baking chamber. Should this happen, stop the machine immediately

. Remove the pan carefully,

allow to cool a little and clean thoroughly.

10 Speciality (2:50)

For bread types that are required in a shorter time. Bread baked on this setting is usually smaller with a dense texture.

11 Sandwich (3:00 and 2:55)

This is to bake light textur

e br

ead but with a softer

but thicker crust.

12 Extra bake (0:10)

This setting is bake only and can be used to increase the baking time on selected settings. This is especially useful to help ‘set’ jams and marmalade. When started the default time is 10 mins (0:10) minimum and counts down in 1 minute intervals. You will have to manually switch this of

f by pressing the stop button, when you have completed the extrabake process. It is advised that you check the condition of the br

ead or jam after 10 minutes and at 10 minute intervals. Pressing

s increases the time in increments of 10

minutes up to a maximum 1 hour. Do not use the extrabake programme for more than 1 hour

, over heating of the pr

oduct may occur

Using your breadmaker

1 Take out the pan

Open the lid and remove the pan by lifting the handle, turning anti-clockwise and lifting out. Place on the work surface. It is important that the pan is filled with ingr

edients outside the machine so that any accidental spillage is not ignited by the heating elements.

2 Attach the blade

Attach the kneading blade to the shaft by pushing on. Ensure the blade is in the upright position before adding ingredients shown on page 9.

Measure ingredients

Measure the ingredients required and add them all i

nto the pan in the order listed. See later section

(

‘Measuring your ingredients’).

• When adding the yeast to the baking pan, take care t

hat the yeast does not come into contact with the

ater or any other liquid, as it will start to activate

immediately.

•

Use tepid water 21-28ºC.

Put pan back in

Place the baking pan back in the breadmaker, t

urning clockwise to lock into place. Close the lid.

5 Plug in

Plug into the power supply. The breadmaker will a

utomatically be set to basic bread menu and

ormal time.

• Everytime you press a button you will hear a beep t

o confirm.

Select program

Choose the desired setting from the list by pressing the Menu button.

7 Select weight

Press Loaf size button to choose between small or large.

Select colour

Choose desired crust colour by pressing Colour b

utton.

Select the delay time

If you wish the bread to be ready later, set the time delay now, as described in next section.

10 Start

Press the Start Stop button to start the machine. The remaining time will count down in one minute increments.

Pro

gress

he breadmaker will automatically proceed through

the pro

grammed stages as shown in the ‘Baking cycle times’ section. If the breadmaker has a program selected that has a second kneading process, beeps sound to inform that fruits and/or nuts may be added.

• It is possible that steam will escape through the vents during baking, this is normal.

12 Finish

When the program is completed

and the bread is

baked

the display shows 0:00 and the beeper will

sound.

13 Keep warm

The keep warm function will circulate hot air for a further 60 minutes on most settings (see ‘Baking cycle times’ section). For best results, remove the baking pan and loaf within this period or when the initial program is completed. 10 beeps will be heard when the keep warm period is finished.

14 Remove the food

Press Stop. Open the lid.

ARNING: Use oven gloves when removing

the baking pan and take care as it is very hot.

15 Turn out the bread

Allow the bread to cool in the pan for 15 minutes, then tur

n the pan upside down and tap the br

ead

om the pan onto a rack to cool. Fill the pan with warm water immediately to prevent the blade from sticking to the shaft.

• Occasionally the kneading blade will stay in the loaf. Wait until the loaf is cool and then remove the blade with a wooden or plastic utensil to avoid damage to the non-stick surface.

Always unplug the appliance after use.

• Do not open the lid whilst the breadmaker is operating as this will affect the quality of the bread, especially its ability to rise properly. Only open the lid when the recipe needs you to add additional ingredients, see recipes.

BM48268SMEE-SSBreadmaker 27/3/07 09:43 Page 8

oom temperature note

The breadmaker will work well in a wide range of t

emperatures, but there could be a difference in loaf

ize between a very warm room and a very cold

oom. We recommend the room temperature should

be between 15ºC and 34ºC.

Using the timer

se the timer when you want the bread ready later,

r in the morning. A maximum of 13 hours can be

et. Check if function is available by consulting ‘Baking cycle times’ section. Do not use this f

unction with recipes that use perishable ingredients

uch as eggs, fresh milk, sour cream, or cheese.

1 Decide when you want the bread to be ready and

alculate the difference in time between now and t

hen. For example, if you want a loaf at 8am, and it

s now 7.30pm, the difference is 12

1/2 h

ours.

2 E

nter this time by pressing ‘Time t’and ‘Time

s’

uttons. Arrows will move time up or down in 1

0-minute increments. After you have pressed Start, the colon (:) will flash.

•

If you have selected the wrong time press stop for 2 seconds. The timer will go back to the program time, repeat step 1 and 2.

3 T

he timer delay is up to a maximum of 13 hours. T

his is when the bread will be ready to remove from the machine, see page 8 item 14 ‘Remove t

he food’.

Beeper

The beeper sounds:

• when pressing any button;

• during the second kneading cycle of certain programs to indicate that cereals, fruit, nuts or other ingredients can be added;

•

when the program finishes;

• when keep warm finishes.

Power interr

uption

After a brief power supply failure

• if the program has not yet reached rise 1, press Start and the program will continue using the automatic repeat function;

• if it has gone beyond this point, the process must be started fr

om the very beginning. The ingredients will have to be discarded and you must start again with fresh ingredients.

Slicing and storing bread

For best results place bread on a wire rack and allow to cool for 15-30 minutes befor

e slicing.

Use an electric knife or a sharp knife with a serrated blade for even slices.

Store unused bread tightly covered in a plastic bag at room temperature for up to three days. If weather is hot and humid, store in the refrigerator overnight.

For longer storage (up to one month), place bread in a tightly covered container in the freezer.

If you store the bread in the refrigerator, leave it out to bring it to room temperature before serving.

Since homemade bread has no preservatives it tends to dry out and become stale faster than commercially made bread.

Leftover slightly hardened bread may be cut into

1.3 cm (half inch) or 2.5cm (1 inch) cubes and used in favourite recipes to make croutons, bread pudding, or stuffing.

rop down blade

he breadmaker has a unique kneading blade which

olds down flat at the end of the 2nd rise cycle, this

‘

punches’ the dough ready for the final rise 3 and allows the blade to fold flat to minimise the hole s

ize left in the base of the baked loaf.

Ensure the blade is in the upright position before adding the ingredients. If it falls over, lift it back to t

he upright position.

lean the blade every time after use, ensure the blade rotates freely on the spindle before each use, y

ou can add a little sunflower oil to the joint before

utting it back into the pan. This will then be ready

for next use.

efer to page 7, ‘using your breadmaker’ for

uidance.

1 WARNING: To prevent electrical shock, unplug

he unit before cleaning.

ait until the breadmaker has cooled.

• IMPORTANT: Do not immerse or splash either the b

ody or lid in any liquid as this may cause damage

and/or electric shock.

3 Exterior: Wipe the lid and outer body of the unit with

damp cloth or slightly dampened sponge.

4 Interior: Use a damp cloth or sponge to wipe the

nterior of the breadmaker.

5 B

aking pan: Clean the baking pan with warm water, soap is not necessary. Avoid scratching the nonstick surface. Dry it thoroughly before placing it b

ack in the baking chamber.

• Do not wash the baking pan, measuring cup, spoon or kneading blades in the dishwasher.

• Do not soak the baking pan for long periods as this could interfere

with the working of the drive shaft.

• I

f the paddle becomes stuck in the bread pan, pour hot water over it and allow to soak for 30 minutes. This will enable you to remove the paddle more easily.

•

Be sure the appliance is completely cooled before storing away.

Do not use any of these when cleaning

• Paint thinner

• Benzine

• Steel wool pads

•

Polishing powder

• Chemical dustcloth

Special care for the non-stick finish

void damaging the coating. Do not use metal

utensils such as spatulas, knives or forks.

The coating may change colour after long use, this is only caused by moisture and steam and will not affect the performance of the unit or quality of your bread.

The hole in the centr

e of the kneading blade should

be cleaned, then add a dr

op of cooking oil and replace it on the spindle in the baking pan. This will prevent the blade sticking.

• Keep all air vents and openings clear of dust.

Storing the unit

Be sur

e to dry all parts befor

e storing including

wiping any moistur

e fr

om the viewing window

. Close

the lid and do not store anything on top of the lid.

Joint

BM48268SMEE-SSBreadmaker 27/3/07 09:43 Page 9

Know your ingredients

Understanding baking

It is often said that cooking is an art relying on the c

reativity of the chef while baking bread is much

ore of a science. This means that the process of combining flour, water and yeast results in a reaction that produces bread. You have to r

emember that when the ingredients combine with

ach other they produce a specific result. Read the

ollowing information carefully to gain a better understanding of the importance each ingredient p

lays in the breadmaking process.

Important note on flours

lours, while visibly similar, can be very different by

irtue of how they were grown, milled, stored, etc. You may find that you will have to experiment with d

ifferent brands of flour to help you make that

erfect loaf. Storage is also very important, as all

lours should be kept in an airtight container.

All purpose flour/plain flour

ll purpose Flour is a blend of refined hard and soft wheat flours especially suitable for making cake. This type of flour should be used for recipes in the cake/quick bread section.

trong white flour/bread flour

Bread flour is a high gluten/protein flour that has b

een treated with conditioners that give dough a g

reater suitability for kneading. Bread Flour typically h

as a higher gluten concentration than All purpose flour; however, depending on different milling practices, this may vary. Strong plain flour or bread f

lour are recommended for use with this

breadmaker.

Whole wheat flour/wholemeal flour

Whole wheat flour/wholemeal flour is milled from the entire wheat kernel which contains the bran and germ and makes it heavier and richer in nutrients t

han white flour. Breads made with this flour are usually smaller and heavier than white loaves. To overcome this whole wheat flour/wholemeal flour can be mixed with Bread flour or strong plain flour to produce a high light textured bread.

Self-raising flour

Self-raising Flour contains unnecessary leavening ingredients that will interfere with bread and cake making. It is not recommended for use.

Bran

Bran (unprocessed) & Wheat Germ are the coarse outer portions of the wheat or rye grains separated fr

om flour by sifting or bolting. They are often added in small quantities to bread for nutritional enrichment, heartiness and flavour. They are also used to enhance the texture of bread.

Oatmeal

Oatmeal comes from rolled or steel-cut oats. They are used primarily to enhance flavour and texture.

Other ingredients

easts (active dry yeast)

Yeast through a fermentation process produces gas (carbon dioxide) necessary to make the bread rise. Yeast must be able to feed on sugar and flour carbohydrates in order to produce this gas. Fast action granular yeast is used in all r

ecipes that call

for yeast. Ther

e ar

e basically thr

ee dif

fer

ent types of yeast available, fresh, traditional dry active and fast action.

It is recommended that fast action yeast be used.

Fresh or compressed cake yeast is not recommended as they will pr

oduce poor results.

Store yeast accor

ding to manufactur

ers instructions. Ensure your yeast is fresh by checking its expiration date. Once a package or can of yeast is opened it is important that the remaining contents be immediately resealed and refrigerated as soon as possible for future use. Often bread or dough, which fails to rise, is due to stale yeast being used.

he following test can be used to determine

whether your yeast is stale and inactive:

1 P

lace half a cup of lukewarm water into a small

owl or cup.

2 S

tir 1 tsp. of sugar into the water then sprinkle

tsp. of yeast over the surface.

3 Place bowl or cup in a warm area and allow to sit

or 10 minutes undisturbed.

4 T

he mixture should foam and produce a strong yeast aroma. If this does not occur, discard mixture a

nd start again with another packet of dried yeast.

Sugar

Sugar is important for the colour and flavour of b

reads. It is also food for the yeast as it is part of t

he fermentation process. Artificial sweeteners

annot be used as a substitute for sugar as the yeast will not react properly with them.

alt

alt is necessary to balance the flavour of breads and cakes, as well as for the crust colour that develops during baking. Salt also limits the growth o

f yeast so the amounts shown in the recipes should not be increased. For dietary reasons it may be reduced, however, your baking may suffer.

iquids/milk

iquids such as milk or a combination of powdered milk and water, can be used when making bread. M

ilk will improve flavour, provide a velvety texture

nd soften the crust, while water alone will produce a

crispier crust. Some liquids call for juice (orange,

apple, etc) to be added as a flavour enhancer.

Note: For most recipes we suggest the use of dry s

kimmed milk.

Eggs

Eggs add richness and a velvety texture to bread doughs and cakes.

Sunflower oil

‘

Shortens’ or tenderises the texture of yeast breads.

Butter or marg

arine can be used as a substitute. If butter or margarine is used direct from the refrigerator it should be softened for easier blending during the mixing cycle.

Baking powder

Baking powder is a raising agent used in cakes. This type of raising agent does not require rising time before baking as the chemical reaction works when liquid ingredients are added.

Bicarbonate of soda

Bicarbonate of soda is another raising agent not to be confused or substituted for baking powder

. It also does not require rising time before baking as the chemical reaction works during the baking process.

Vitamin C - Ascorbic acid

Ascorbic acid helps improve the volume of the loaf. Vitamin C powder or tablets should be used. Y

ou can also use the orange flavour vitamin C supplement tablet. These are usually marked in mg (milligrams) strength. If they are 200mg tablets, use 1/2 tablet for 100mg dose. The tablet must be crushed between 2 spoons to cr

eate a powder. If using powder refer to the packet instructions but a 1/4 of a teaspoon is usually recommended.

Measuring ingredients

The key and most important step when using your breadmaker is measuring your ingredients precisely and accurately

. It is extremely important to measure each liquid and dry ingredient properly or it could result in a poor or unacceptable baking result. The ingredients must also be added into the baking pan in the or

der in which they are given in each recipe.

Liquid and dry measur

ements ar

e done somewhat

dif

fer

ently and ar

e as follows:

Liquid measurements

Use the cup provided. When reading amounts, the measuring cup must be placed on a horizontal flat surface and viewed at eye level (not on an angle). The liquid level line must be aligned to the mark of

BM48268SMEE-SSBreadmaker 27/3/07 09:43 Page 10

easurement. A ‘guesstimate’ is not good enough as it could throw out the critical balance of the r

ecipe.

ry measurements

Dry measurements (especially flours) must be done u

sing the measuring cup provided. The measuring

up is based on the American standard 8 fluid oz cup - British cup is 10 fluid oz. Dry measuring must be done by gently spooning ingredients into the m

easuring cup and then once filled, levelling off

ith a knife. Scooping or tapping a measuring cup

ill pack the ingredients and you will end up with more than is required. This extra amount could a

ffect the balance of the recipe. Do not sift the flour,

nless stated.

When measuring small amounts of dry or liquid i

ngredients (ie yeast, sugar, salt, powdered milk,

oney, molasses)

he measuring spoon which is

rovided must be used.

easurements must be level, not heaped as this small difference could t

hrow out the critical balance of the recipe.

O NOT USE NORMAL KITCHEN TEASPOONS

OR TABLESPOONS.

Hints on measuring ingredients

• The cup is marked in various ‘volume measurement’ scales. The recipes in this book use the ‘cup’ v

olume which is based on the ‘American cup of

floz and is conveniently marked in

1/16 d

ivisions.

•

If you prefer to use weight (gms) as a measurement f

ill and weigh the required number of cups and

ecord this conversion.

ie) 2 cups = xx gms

3 cups = xxx gms

You must use a good quality set of accurate scales, we prefer to use the ‘cup’ measure for consistency and accuracy.

conversion table is provided page 18.

• There are 2 spoons provided to cover all combinations of quantities in the recipes.

Tablespoon tbsp, teaspoon, for

1/2 teaspoon

measurements use the

1/4 tsp twice.

1tsp = 5 millilitres

1 tbsp = 3 tsp = 15 millilitres

Hint measure dry ingredients first with the tablespoon, then wet (oil) last.

Your breadmaker produces delicious baked goods with ease. This machine requires only that you carefully follow the recipe instructions. In basic cooking, normally ‘a pinch of this and a dash of that’ is fine, but not for breadmakers. Using an automatic breadmaker requires you accurately measure each ingredient for best results.

Ingredient temperatures

All ingr

edients, including the machine and pan, and especially liquids (water or milk), should be warmed to room temperature 21°C (70°F).

If ingredients are too cold, below 10°C (50°F), they will not activate the yeast. Extremely hot liquids, above 40°C (104°F), may kill the yeast.

Creating your own yeast breads

With the breadmaker, even the most inexperienced baker can achieve the satisfying experience of baking a loaf of bread. All of the mystery and hard work is gone. Inside this talented machine with an electronic brain, the dough is mixed, kneaded, proofed and baked without you being present. The automatic breadmaker can also just prepare the dough, and when it's ready, you shape, allow to rise and bake in a conventional oven. The recipes on the following pages are ‘tailored’ for this breadmaker. Each recipe features ingredients that best compliment a particular loaf of bread, and

ach was tested in our machines. It is extremely important not to exceed the amounts of flour s

pecified in each of the recipes or else it could r

esult in unsatisfactory baking performance. When

reating your own yeast bread recipes or baking an old favourite, use the recipes in this cookbook as a g

uide for converting portions from your recipe to y

our breadmaker.

Special glazes for yeast breads

ive your just baked bread a professional finish. Select one of the following special glazes to e

nhance your bread.

Egg glaze

Beat 1 large egg and 1 tablespoon of water t

ogether, brush generously. Note: apply only to

oughs before baking.

Melted butter crust

rush melted butter over just baked bread for a

ofter, tender crust.

Milk glaze

For a softer, shiny crust, brush just baked bread w

ith milk or cream.

Sweet icing glaze

Mix 1 cup sifted icing sugar with 1 to 2 tablespoons o

f milk to make a glaze consistency and drizzle over

aisin bread or sweet breads.

oppy/Sesame/Caraway seed/Oatmeal

prinkle your choice of these seeds generously over

ust glazed bread.

Other tips

• Place all recipe ingredients into the baking pan so that yeast is not touching any liquid.

• After completing the process of making dough in your bre

admaker, typically when letting dough rise

utside the breadmaker, allow 30 minutes or until dough doubles in size. Dough should be lightly greased and covered with grease proof paper and a dry towel. It should be placed in a warm area free from drafts.

•

Humidity can cause problems, therefore humidity and high altitudes require adjustments. For high humidity, add an extra tablespoon of flour if consistency is not right. For high altitudes, decrease yeast amount by approximately

1/4 teaspoon, and

decrease sugar and/or water or milk slightly.

• The DOUGH setting is great for mixing, kneading and pr

oofing, allowing dough to rise. Use the automatic breadmaker to prepare this dough so all you need to do is shape and bake it according to your recipe.

• When recipes call for a ‘lightly floured surface,’ use about 1 to 2 tablespoons of flour on the surface. You may want to lightly flour your fingers or rolling pin for easy dough manipulation.

• When you let dough ‘rest’ and ‘rise’ according to a recipe, place it in a warm, draught-free area. If the dough does not double in size, it may not pr

oduce a

tender product.

• If the dough you are rolling shrinks back, let it rest covered for a few minutes before rolling again.

•

Dough may be wrapped in plastic and stor

ed in a freezer for later use. Bring the dough to room temperature before using.

• After 5 minutes of kneading, open the lid and check the dough consistency. The dough should form a soft, smooth ball. If too dry, add liquid. If too wet, add flour (

1/2 to 1 tablespoon at a time).

•

When using honey

, malt extract, golden syrup or treacle, coat the spoon or cup with oil first, this will prevent these ingredients from sticking to the spoon or cup.

BM48268SMEE-SSBreadmaker 27/3/07 09:43 Page 11

Recipes

ll of the following recipes use this same general

ethod:

1 Measure ingredients into baking pan.

2 U

se tepid water 21-28ºC.

3 Insert baking pan securely into unit, close lid.

4 S

elect appropriate bread setting.

5 Push start button.

6 W

hen bread is done, remove pan from unit using

oven mitts.

7 R

emove bread from baking pan, (and kneading

lade from bread if necessary).

8 Allow to cool before slicing.

his method is modified by notes, if applicable, at

he end of each recipe.

These recipes have been developed using Allinson f

lours and Easybake Allinson yeast.

Recipes for basic breads

Basic white bread

lb* 1

1/2

b 2 lb

Water

3/4

cup 1

1/8

cup 1

1/2

cups

kimmed milk powder 2 tbsp 2

bsp 4 tbsp

Sunflower oil 2 tbsp 2

1/2

tbsp 4 tbsp

Sugar 1

1/4

tbsp 2

1/4

tbsp 3 tbsp

Salt 1

tsp 1

1/4

tsp 2

tsp

Stro

ng white bread flour 2 cups 3 cups 4 cups

Fast action yeast 1 tsp 1

1/4

tsp 1

1/4

tsp

Use setting

1 Basic 1 Basic 1 Basic

*Use 11/2 lb loaf size setting for 1 lb loaf

Softgrain bread

1/2

lb 2 lb

Water 1

1/8

cup 1

1/2

cups

Skimmed milk powder 2

1/2

tbsp 4 tbsp

Sunflower oil 2 tbsp 2

1/2

tbsp

Sugar 2

1/4

tbsp 3 tbsp

Salt 1

1/4

tsp 2 tsp

Strong white softgrain bread flour

3 cups 4 cups

Fast action yeast 1 tsp 1 tsp

Use setting

1 Basic

rown loaf

lb* 1

1/2

b 2 lb

ater

3/4

up 1 cup 1

1/2

ups

kimmed milk powder 1

1/2

bsp 2 tbsp 3 tbsp

Sunflower oil 1

1/2

tbsp 2 tbsp 3 tbsp

ugar 2

1/2

bsp 2

1/2

bsp 4 tbsp

alt 1 tsp 1

1/4

sp 2 tsp

trong brown bread flour 2 cups

3 cups 4 cups

ast action yeast 1 tsp 1

1/4

sp 1

1/2

se setting 1 Basic 1 Basic 1 Basic

Use 1

1/2

b loaf size setting for 1 lb loaf

Italian herb bread

1/2

b 2 lb

Water 1

1/8

cup 1

1/2

cup

kimmed milk powder 2

1/2

bsp 3 tbsp

Sunflower oil 2

1/2

tbsp 3 tbsp

ugar 2

1/4

bsp 2

1/2

bsp

Salt 1

1/2

tsp 2 tsp

trong white bread flour 3 cups 4 cups

Dried marjoram 1

1/2

tsp 2 tsp

Dried basil 1

1/2

tsp 2 tsp

Dried thyme 1

1/2

tsp 2

tsp

Fast action yeast 1

1/4

tsp 1

1/2

tsp

Use setting 1 Basic 1 Basic

Cheese & onion bread

1/2

lb 2 lb

Water 1 cup 1

1/4

cup

Skimmed milk powder 2 tbsp 2

1/2

tbsp

Sugar 1 tbsp 2 tbsp

Salt

1/2

tsp 1 tsp

Onion granules 1

1/2

tbsp 2 tbsp

Mature grated cheddar cheese

1 cup 1

1/2

cups

Strong white bread flour 3 cups 4 cups

Fast action yeast 1

1/2

tsp 1

3/4

tsp

Use setting 1 Basic 1 Basic

BM48268SMEE-SSBreadmaker 27/3/07 09:43 Page 12

aisin bread

1/2

b 2 lb

ater 1

1/4

up 1

1/2

kimmed milk powder 3 tbsp 4 tbsp

Sunflower oil 3 tbsp 4 tbsp

ugar 1 tbsp 2 tbsp

alt 1

1/2

sp 2 tsp

innamon

3/4

sp 1 tsp

Strong white bread flour 3 cups 4 cups

ast action yeast 1 tsp 1

1/4

aisins*

5/8

3/4

se setting 1 Basic 1 Basic

* Add the fruit when the beeper sounds.

Sun-dried tomato loaf

1/2

b 2 lb

Water 1 cup 1

1/3

cups

kimmed milk powder 2

1/2

bsp 3 tbsp

Sunflower oil 2

1/4

tbsp 3 tbsp

ugar 2

bsp 3 tbsp

Salt 1

1/4

tsp 1

1/2

tsp

Dried mixed herbs 1

1/2

tsp 2 tsp

Stro

ng white bread flour 3 cups 4 cups

Fast action yeast 1

1/4

tsp 1

1/2

tsp

Sun-dried tomatoes

3/8

cup

1/2

cup

Use setting

1 Basic 1 Basic

2 Recipes for french bread

French bread

1 lb* 1

1/2

lb 2 lb

Water

3/4

cup 1 cup 1

1/4

cup

Skimmed milk powder 1

1/2

tbsp 2 tbsp 2

1/2

tbsp

Sugar

3/4

tbsp 1 tbsp 1

1/4

tbsp

Salt 1 tsp 1 tsp 1

1/4

tsp

Sunflower oil 1 tbsp

1 tbsp

1/2

tbsp

Strong white bread flour 2 cups 3 cups 4 cups

Fast action yeast 1 tsp 1 tsp 1

1/4

tsp

Use setting 2 French 2 French 2 French

*Use 11/2 lb loaf size setting for 1 lb loaf

Recipes for wholewheat breads

holewheat bread

lb* 1

1/2

b 2 lb

ater

3/4

up 1

1/8

up 1

5/8

Skimmed milk powder 1 tbsp 1

1/2

tbsp 3 tbsp

unflower oil 1

1/2

bsp 2 tbsp 3 tbsp

rown sugar

3/4

bsp 2

1/2

bsp 2

1/2

bsp

alt

3/4

sp 1

1/4

sp 1

1/2

Strong wholemeal bread flour

cups 3 cups 4 cups

ast action yeast

1/2

3/4

itamin C tablet (crushed)-

x100mg 1x100mg

se setting3 Wholewheat

*Use 1

1/2 lb loaf size setting for 1 lb loaf

Granary loaf

1/2

b 2 lb

Water 1

1/8

cup 1

5/8

cup

kimmed milk powder 2 tbsp 3 tbsp

Sunflower oil 2 tbsp 3 tbsp

Soft brown sugar 2

1/2

tbsp 5 tbsp

Salt 1

1/4

tsp 2

tsp

Granary malted bro

wn bread flour 3 cups 4 cups

Fast action yeast

3/4

tsp

3/4

tsp

itamin C tablet 1 x 100mg 1 x 100mg

Use setting 3 Wholewheat

*Optional: By adding a vitamin C tablet, the rise of the bread can be improved. Crush tablet between 2 teaspoons and add.

4 Recipes for cake and quick bread

Important

The cakes produced in this breadmaker will not rise to fill the pan completely, they will be approximately 55mm (2'') tall. The standard cake is a Madeira type which is moist, rich and dense in textur

Adjustments to the recipe may be r

equir

ed for personal taste - less butter and sugar to reduce the richness, less water and/or eggs to reduce moistur

Variations

Cherries - 1/2 cup cherries halved (wash thoroughly to remove the excess syrup) and allow them to drain and dry on absorbent paper; or mixed fruit -

1/2 cup or chocolate chips - 1/4 cup

Add any of these variations into the breadpan last, on top of the other ingredients.

BM48268SMEE-SSBreadmaker 27/3/07 09:43 Page 13

aderia cake mix

ngredients group 1

utter (melted)

3/4

anilla essence

1/4

Eggs (beaten) 3 medium

emon juice 2 tsp

ngredients group 2

Plain flour 1

5/8

cup

aking powder 2 tsp

ranulated sugar 1 cup

se setting 4 Cake

Method

Mix group 1 together in a separate bowl.

2 Sieve group 2 together in a second bowl.

3 Combine groups 1 and 2 together until mixed.

4 P

our mixture into breadpan.

ixed fruit cake

Ingredient group 1

Butter (melted)

3/4

cup

Vanilla essence

1/4

tsp

Eggs 3

emon juice 2 tsp

Dried mixed fruit

5/8

cup

Ingredient group 2

Plain flour 1

5/8

cups

Baking powder 2 tsp

Sugar 1 cup

ound cinnamon

1/4

tsp

Ground nutmeg

1/4

tsp

Use setting 4 Cake

Method

Follow method given for madeira cake mix.

anana and nut bread

ngredients group 1

utter (melted) 2 tbsp

ilk 1 tbsp

Mashed banana 1 cup

gg 1

alnuts (chopped)

1/2

emon rind 1 tsp

ngredients group 2

lain flour 1

1/2

icarbonate of soda

1/2

aking powder

1/4

Sugar

1/2

cup

Salt

1/4

tsp

Use setting 4 Cake

Method

ix group 1 together in a separate bowl.

2 M

ix group 2 together in a second bowl.

3 Pour mixture into breadpan.

Porridge oats bread

Milk 1 cup

ggs (beaten) 2

Sunflower oil

1/2

tsp

Golden syrup 2 tbsp

Porridge oats 1 cup

Sugar

1/4

cup

Salt 1 tsp

Plain flour 2 cups

Baking powder

1/2

tsp

Bicarbonate of soda

1/2

tsp

Use setting 4 Cake

BM48268SMEE-SSBreadmaker 27/3/07 09:43 Page 14

Sweet

ixed fruit loaf

lb* 1

1/2

b 2 lb

ater

3/4

up 1

1/8

ups 1

1/3

ups

Skimmed milk powder 2 tbsp 2

1/2

tbsp 3 tbsp

unflower oil 2 tbsp 2

1/2

bsp 3 tbsp

ugar 5 tbsp

1/4

1/3

alt 1 tsp 1

1/4

sp 1

1/2

Strong white bread flour 2 cups 3 cups 4 cups

utmeg

1/2

3/4

sp 1 tsp

ast action yeast 1 tsp 1

1/4

sp 1

1/2

ried mixed fruit †

1/4

1/2

2/3

se setting 5 Sweet 5 Sweet 5 Sweet

Use 11/2 lb loaf size setting for 1 lb loaf

† Add the fruit when the beeper sounds

hocolate bread

1/2

lb 2 lb

ater 1 cups 1

1/2

ups

Egg (beaten) 1 medium 1 medium

kimmed milk powder 1 tbsp 1

bsp

Sunflower oil 1 tbsp 1

1/2

tbsp

Sugar

1/2

cup

3/4

cup

Salt

1/2

tsp 1

tsp

lnuts (chopped) *

1/4

cups -

Strong white bread flour 2

1/8

cups 3 cups

Cocoa powder

1/2

cup

3/4

cup

Fast action yeast

1/2

tsp

1/2

tsp

Use setting 5 Sweet 5 Sweet

* Add the walnuts when the beeper sounds

6 Recipes for Fastbake I

Fastbake small white

Water 270ml

Skimmed milk powder

2 tbsp

Salt 1 tsp

Sugar

4 tsp

Sunflower oil 2 tbsp

Strong white bread flour 3 cups

Fast action yeast 3 tsp

Use setting 6 Fastbake

Recipes for Fastbake II

astbake large white

ater 360ml

kimmed milk powder 3 tbsp

Salt 1

1/2

tsp

ugar 5 tsp

unflower oil 3 tbsp

trong white bread flour 4 cups

Fast action yeast 3 tsp

se setting 7 Fastbake

8 Recipes for dough

hite bread rolls

Water 1

1/4

cups

Skimmed milk powder 1 tbsp

Butter melted 2 tbsp

ugar 2 tbsp

alt 1

1/2

trong white bread flour 3

ups

Fast action yeast 1

1/2

tsp

Use setting 8 Dough

Method

Knead and shape the dough into 6 rolls.

2 P

lace on a greased baking tray.

3 Brush lightly with melted butter.

4 Cover for 20-25 minutes.

5 Allow to rise until they are double in size and glaze.

6 Bake for approx 15-20 minutes at 190°C.

Wholewheat bread rolls

Water 1

1/4

cups

Skimmed milk powder 2 tbsp

Butter (melted) 2 tbsp

Honey 2 tbsp

Brown sugar 1 tbsp

Salt 1

1/2

tsp

Strong wholewheat bread flour 3

1/4

cups

Fast action yeast 1

1/2

tsp

Use setting 8 Dough

Method

Follow method given for white rolls.

BM48268SMEE-SSBreadmaker 27/3/07 09:43 Page 15

ot cross buns

ater 1 cup

utter (melted)

1/4

ugar

1/4

Egg (beaten) 1

alt 1 tsp

trong white bread flour 3

3/4

ups

ast action yeast 2 tsp

Cinnamon 1 tsp

utmeg

1/4

aisins 1 cup

se setting 8 Dough

Method

Divide into 8-12 pieces. Shape and flatten slightly.

2 Glaze with egg and milk (but not the cross).

3 Cover and allow to rise for 30 minutes.

4 B

ake in oven 375ºF (190ºC) for 16-18 minutes.

5 G

laze with egg and milk if required.

Pizza base

Water 1 cup

Butter (melted) 1 tbsp

Sugar 2 tbsp

alt 1 tsp

Strong white bread flour 2

3/4

cups

Fast action yeast 1 tsp

Use setting 8 Dough

Method

Pre-heat oven.

2 Shape into a flat round shape. Place on a greased

baking tray. Brush lightly with oil.

3 Cover for 15 minutes and allow to rise.

4 Add your desired topping.

5 Bake at approx 200ºC until golden brown.

9 Recipes for jams

armalade

uice from oranges 3 medium

ind of oranges grated 2

Preserving sugar 1 cup

ater 1 tbsp

ectin if needed 2 tsp

se setting 9 Jam

Comments

•

Warm the jars before filling.

•

Use extra bake time if needed according to set of the marmalade and the size of the oranges.

•

Remove the paddle with tongs before pouring the m

armalade into the jars.

• Do not lift the lid during mixing.

• Seville oranges should be used for marmalade but are only available in January. If using other oranges pectin will be needed to firm up the marmalade.

•

This recipe will fill approximately 1 medium (400g) jar.

aspberry and apple jam

Raspberries, frozen, measured before defrosting

2 cups

Chopped baking apples (peeled and cored)

1 cup

reserving sugar 1 cup

Lemon juice 3 tbsp

Use setting 9 Jam

Comments

•

Warm the jars before filling.

• Use tongs to remove the paddle before pouring the jam into prepared jars.

• Do not open lid during mixing.

10 Speciality

Malt loaf

1/2

lb 2 lb

ater

1 cup

1/4

cup

Salt 1 tsp 1 tsp

Sunflower oil 2 tbsp 3 tbsp

Black treacle 1

1/2

tbsp 2

1/2

tbsp

Malt extract

2 tbsp

3 tbsp

Plain flour 3 cups 4 cup

Fast action yeast

1 tsp 1

1/4

tsp

Sultanas*

1/2

cup

3/4

cup

Use setting 10 Speciality 10 Speciality

* Add the fruit when the beeper sounds

BM48268SMEE-SSBreadmaker 27/3/07 09:43 Page 16

1 Recipes for sandwich breads

andwich loaf

1/2

b 2 lb

ater 1

1/16

ups 1

1/3

ups

Soft margarine or butter 1

1/2

tbsp 2 tbsp

alt 1/2 tsp 1 tsp

kimmed milk powder 1

1/2

bsp 2 tbsp

ugar 3 tbsp 3

1/2

bsp

Strong white bread flour 3 cups 4 cups

ast action yeast

3/4

sp 1 tsp

se setting 11 Sandwich

oftgrain sandwich loaf

1/2

lb 2 lb

ater 1

1/16

ups 1

1/3

ups

Butter (melted) 1

1/2

tbsp 2 tbsp

alt

1/2

sp 1 tsp

Skimmed milk powder 1

1/2

tbsp 2 tbsp

ugar 3 tbsp 3

1/2

bsp

Strong white softgrain bread flour

cups 4 cups

Fast action yeast

3/4

tsp 1 tsp

Use setting 11 Sandwich

Gluten free recipes

Gluten free breads are yeast leavened breads, where Gluten a protein part of the wheat (also found in Oats, Barley and Rye) is r

emoved.

People who cannot tolerate Gluten in their diet (known as Coeliacs) can obtain this flour on prescription. It is found in most high street chemists and health food stores, it is expensive!

Morphy Richards has developed these recipes using one particular brand ‘ Nutricia Glutafin’ Gluten fr

white flour mix and fibr

e mix.

Other brands have not been tested therefore Morphy Richards cannot list these brands.

Contact the Morphy Richards Helpline (0870 060 2609) for further recipes when available.

The bread is excellent on the day it is made, but with all Gluten fr

ee breads when one day old or

more it will need ‘r

efr

eshing’. 2 slices placed in a microwave for 10-15 seconds will usually do this. Any remaining fresh bread can be frozen for storage. T

o store Gluten free bread (or any bread) slice the bread, re-assemble the slices back together, wrap the assembled loaf in aluminium foil and place it in a plastic bag. Store in the freezer until required. The slices will ‘snap’ apart when required and quickly thaw, use the microwave if required.

luten free white bread

ater 1

5/8

ups

kimmed milk powder 4 tbsp

Granulated sugar 3 tbsp

alt 2 tsp

unflower oil 4 tbsp

utricia glutafin gluten free fibre mix

1 packet

ry yeast (supplied with flour)

3/4

se setting 1 basic

The loaf is nearly 2lb in weight.

Madeira gluten free cake

Ingredients group

utter (melted)

3/4

anilla essence

1/2

ggs (beaten) 3 medium

Lemon juice 2 tsp

Water

1/4

cup

Ingredients group 2

utricia glutafin gluten free (white mix)

5/8

cup

Baking powder 2 tsp

Caster sugar

1/2

cup

Use setting 4 Cake

Method

Mix group 1 together in a separate bowl.

2 Sieve gr

oup 2 together in a second bowl.

3 Combine groups 1 and 2 together until mixed.

4 Pour mixture into breadpan.

BM48268SMEE-SSBreadmaker 27/3/07 09:43 Page 17

Others 1/4 cup 1/2 cup 3/4 cup 1 cup 2 cup

Water and liquids Cup

1/16

1/8

1/4

1/2

3/4

1 1/8

1 1/4

1 5/16

1 1/2

1 5/8

1 15/16

120

180

240

270

300

315

360

390

465

480

lour types Weight in grams (gr)

hite

lain

Softgrain

ranary

Whole-

eal

rown

1/8

1/4

1/2

3/4

1 1/8

1 1/4

1 1/2

108

144g

162

180

216

288

117

156g

176

195

234

312

113

150g

169

188

225

300

132g

149

165

198

264

Dried fruit

Butter

Preserving or castor sugar

Granulated sugar

Chopped fresh apple 1/2 cube

Frozen raspberries or fresh plums

100

110

113

123

150

165

169

164g

200g

220g

226g

124g

100g

328

400

440

452

248

200

Bread mixes

se the ‘basic white setting’

ollow the information for bread mixes on the bread

mix packet.

here are two types of bread mixes currently

available.

1 J

ust add water

hese mixes are complete and they have all the necessary ingredients provided, even the yeast. You o

nly add water.

IMPORTANT: Follow the packet instructions as some mixes contain more than the normal amount of y

east, which could over rise in the pan. Use 3 cups

f mix maximum.

These mixes are more prone to over rising and c

ollapsing when the weather is hot and humid. Since

hese mixes are complete we cannot advise how to

djust, as with our own recipes. Bake in the coolest

part of the day, use water between 21˚- 28˚C.

2 J

ust add flour and water

These mixes have the necessary ingredients in separate sachets. Just add water and flour. R

emember strong white bread flour is required.

packet of this mix will produce a 500g loaf just

over 1 lb.

Conversion chart

iquids, flour and others

e recommend that you use the cup provided for

ll recipes for consistency between brands and

types of flour.

he cup provided is based on the American cup

measurement of 8 Floz.

or people who prefer to use their own measuring

tensils, alternative measurements are in millilitres

(

ml) and cubic centimetres (cc) for liquid measurement and grams (gm) for weight of flour, s

ugar and fruit.

Note: A good quality set of accurate kitchen scales with divisions and accuracy to 2 grams are required.

measuring jug with divisions of 2 ml is required.

The tablespoon and teaspoon provided are required t

o measure the smaller quantities. A set of british s

tandard spoons with ‘scrape’ level tops can

e used.

DO NOT USE A KITCHEN TABLESPOON OR T

EASPOON these are inaccurate.

BM48268SMEE-SSBreadmaker 27/3/07 09:43 Page 18

rogram no. Knead 1 Rise 1 Knead 2 Rise 2 Rise 3 Bake Total Keep

Bread type

Ten beeps t

ime warm

and size indicate

ingredients can be Hours:

Times in minutes added • minutes

Basic, small 9 20 14

•

25 45 60 2:53 60

Basic, large 10 20 15

•

25 45 65 3:00 60

French,

small

16 40 19

•

30 50 65 3:40 60

French,

large

18 40 22

•

30 50 70 3:50 60

hole wheat,small

25 18

•

5 70 55 3:32 60

Whole wheat,

large

10 25 20

•

35 70 60 3:40 60

Cake 7 5 8 80 1:40 60

Sweet,

small

10 5 20

•

30 55 50 2:50 60

Sweet,

large

10 5 20

•

30 55 55 2:55 60

Fastbake,

small

11 17 42 1:10 60

Fastbake,

large

12 20 43 1:15 60

Dough 20 30 40 1:30

Jam 15

†

45†mixing 20 1:20 20

Speciality

10 5 20 30 35 70 2:50 60

Sandwich,

small

15 40 5

•

25 40 50 2:55 60

Sandwich,

large

15 40 5

•

25 40 55 3:00 60

Bake 60 1:00 60

Motor cycles

eating may Motor Heating may Heating Heating

on and off, cycle on cycles on and cycle on may cycle cycles on

progressing and off* to off then runs and off* to on and off* and off to

to continuous

ach 25ºC c

ontinuously,

reach 32ºC, to reach reach 121ºC

eating

then punches 38ºC

may also

cycle on and

* to reach

30ºC

The delay timer is available on all programs except 6 and 7 Fastbake. Maximum delay is 13 hours

•

A Fruit and Nut beep signals when extra ingredients can be added so they don’t get chopped by the kneading blade.

* The heating is switched on only if the room temperature is lower than the indicated temperature (depending on program)

† The heating is switched on and of

f only if the temperatur

e is lower than 121ºC

• At the end of rise 2 the kneading blade will reverse direction to allow the blade to drop down.

Baking cycle times

peration sequence and times

BM48268SMEE-SSBreadmaker 27/3/07 09:43 Page 19

Need help?

uestions about general performance

nd operation

uestion 1

What should I do if the kneading blade comes out with the bread?

emove it with a pair of plastic tongs before slicing

he bread. Since the blade can be disconnected from the pan, it is not a malfunction if it comes out i

n your bread.

uestion 2

hy does my bread sometimes have some

lour on the side crust?

n some cases, the flour mix may remain on the c

orners of the baking pan. When this happens, it

sually can be eaten or simply trim off that portion

of the outer crust with a sharp knife.

Question 3

Why isn't the dough mixing? I can hear the m

otor running.

The Kneading Blade or baking pan may not be i

nserted properly. Make sure the pan is facing the r

ight way and that it has ‘clicked’ and seated into t

he bottom of the breadmaker.

Question 4

How long does it take to make bread?

Timings for each setting are outlined earlier.

Question 5

Why can't I use the timer when baking with fresh milk?

The milk will spoil if left sitting in the machine too long. Fresh ingredients such as eggs and milk should never be used with the delayed timer feature.

Question 6

Why do I have to add the ingredients in a cer

tain order?

This allows the breadmaker to mix the ingredients in the most efficient manner possible. It also serves to keep the yeast from combining with the liquid before the dough is started to mix, which is essential on the time delay.

Question 7

When setting the timer for morning, why does the machine make sounds late at night?

The machine must start operation when the time delay reaches the start time of the program so that the bread will be ready. These sounds are made by the motor when kneading the dough. It is a normal operation, not a malfunction.

uestion 8

The kneading blade is stuck in the bread pan. After baking how do I get it out?

he kneading blade may ‘stick’ in place after

aking. Running warm or hot water over the blade should loosen it enough to be removed. If still stuck, s

oak in hot water for about 30 minutes.

uestion 9

an I wash the baking pan in the dishwasher?

No. The baking pan and kneading blade must be w

ashed by hand.

Question 10

hat will happen if I leave the finished bread

in the baking pan?

Whilst still in the breadmaker for the first hour after b

aking is complete the bread ’keeps warm’ to p

revent it becoming ‘soggy’.

eaving the bread in the breadmaker after the keep

arm period may result in a ‘soggy’ loaf of bread as

xcess steam (moisture) would not be able to escape. Remove and allow to cool on a wire rack after baking to prevent this.

Question 11

Why did the dough only partially mix? Why didn't it mix completely?

he dough may be too heavy or dry. Also, the kneading blade or baking pan may not be inserted properly. Ingredients may have been added in the wrong order.

Question 12

Why didn't the bread rise?

The yeast could be bad, past it’s sell by date or possibly no yeast was added at all. Also, if the mixing was not complete, rising problems could develop.

Question 13

Why can't the delayed finish be set for more than 13 hours? What is the minimum time a cycle may be delayed?

The maximum length of delay is 13 hours including the total cycle time. For example, Setting 1 (basic small) has a cycle time of 3:20. This start is delayed by a maximum of 9:40. The minimum length of delay for each setting is 10 minutes. The delay clock increases and decreases in increments of 10 minutes.

BM48268SMEE-SSBreadmaker 27/3/07 09:43 Page 20

uestions about ingredients and

recipes

Question 14

ow do I know when to add raisins, nuts, etc.

o the bread?

There is a beeper tone to signal that you may add r

aisins, nuts, etc. during the second kneading cycle.

ote: See ‘Baking cycle times’ chart for ‘Add nuts &

aisins’ time.

n some cases, ingredients can be broken up during

he initial kneading cycle. Each recipe indicates the

best time to add fruit and nuts to the dough.

uestion 15

How come my bread comes out too moist? W

hat can I do?

umidity may affect the dough. Add an extra tablespoon of flour. Also, high altitude may have the same effect. Decrease the amount of yeast by

1/4

easpoon and decrease the sugar and/or water/milk

slightly.

uestion 16

Why do I get air bubbles at the top of the b

read?

his can be caused by using too much yeast.

Decrease the yeast by

1/4 tsp.

Question 17

Why does my bread rise and then collapse or crater?

The bre

ad may be rising too much. To reduce the

ate of rising, reduce the amount of yeast and/or

incre

ase the amount of salt.

Question 18

Can I use my favourite bread recipes (traditional yeast bread) in my bread machine?

Yes, but you will need to experiment to get the right proportion of ingredients. Become familiar with the unit and make several loaves of bread before you begin experimenting. Never exceed a total amount of 5 cups dry ingredients (that includes the total amount of flour

, oats, oatmeal, bran). Use the recipes in this book to help determine the ratio of dry ingredients to liquid and amounts of yeast, sugar, salt, and oil/butter/margarine to use. We advise creating your own bread recipes using the basic mode, then progress to the others, using the Baking cycle times chart as a guide.

Question 19

s it important for ingredients to be at room

emperature before adding them to the baking

pan?

es, even when the delay timer is being used.

(

Water must be between 21°C and 28°C).

uestion 20

Why do the loaves vary in height and weight? The whole wheat/wholewheat breads are a

lways shorter. Am I doing something wrong?

o, it is normal for Whole Wheat and Wholemeal breads to be shorter and denser than Basic or F

rench breads. Whole Wheat and Wholemeal flour

re heavier than white bread flour, therefore they

on’t rise as much during the bread making process. This is also true for bread containing fruit, nuts, oats and bran.

Question 21

an I premix the yeast with water?

No, the yeast must be kept dry and put into the b

aking pan last, above the flour. this is especially i

mportant when the delay timer is being used.

uestion 22

Why is there a large hole in the base of the bread?

This hole has been created by the kneading blade. Sometimes this hole is larger than normal. This is because the dough has re

sted to the side of the

lade after the second kneading cycle - normal with bre

ad makers. You could position the dough evenly

in the base of the pan.

BM48268SMEE-SSBreadmaker 27/3/07 09:43 Page 21

Possible cause Solution

Bread sinks in the centre

oo much liquid or liquid too warm Measure ingredients accurately. Use liquids at temperatures between 21°C and 28°C

alt was not added, causing bread to Measure ingredients accurately

over rise and collapse

Too much yeast was added Measure ingredients accurately, if problem persists, reduce yeast by 1/4 teaspoon

High humidity and hot ambient temperatures Bake during the coolest part of the day,

an cause bread to over rise and collapse Try reducing the yeast by

1/4 t

easpoon or use liquids

irect from the refrigerator.

o not use the timer function

High altitudes can cause the bread to over rise Try reducing the yeast by 1/4 teaspoon

and then collapse during baking

Lid is open during baking Do not open the lid during baking

read did not rise enough

ot enough yeast was added Measure ingredients accurately

east is outdated or inactive Never use outdated yeast. Store in a cool, dark place

Too little sugar was added Measure ingredients accurately

Too much salt was added, reducing the Measure ingredients accurately

action of the yeast

ter was too hot and killed the yeast Use liquids at temperatures between 21°C and 28°C

Yeast has been activated before program has started Take care that yeast does not come in contact with liquid before program has started

ead rises too much

High humidity and hot ambient temperatures can Bake during the coolest part of the day. Try reducing

cause bread to over rise the yeast by

1/4 teaspoon or use liquids directly from the refrigerator. Do not use the

Timer function

Too much yeast Measure ingredients accurately

Too much liquid Measure ingredients accurately

Hot liquids accelerated the yeast action Use liquids at temperatures between 21°C and 28°C

Too much flour or not enough salt Measure ingredients accurately

ead dry with dense texture

Not enough liquid added Measure ingredients accurately

Flour may be passed use by date, or be dry causing Try increasing liquid by 1 tablespoon at a time

wet/dry imbalance

Bread under baked with soggy centre

Too much liquid from fresh or canned fruit Always drain liquids well as specified in the recipe.

Water may have to be reduced slightly

Large amounts of rich ingredients like nuts, butter, Measure ingredients accurately. Never exceed the

dried fruits, syrups and grains will make dough heavy. stated amounts in the recipe

This will slow down the rising and prevent the bread

from baking through

Troubleshooting

BM48268SMEE-SSBreadmaker 27/3/07 09:43 Page 22

read over browned

oo much sugar Measure ingredients accurately

rust colour set too high Set crust colour to light

Bread has large holes in texture

Water was too hot and killed the yeast Use liquids at temperatures between 21°C and 28°C

Too much liquid Measure ingredients accurately

Too much yeast Measure ingredients accurately

High humidity and hot ambient temperatures Bake during the coolest part of the day. Try reducing

nd increase yeast activity the yeast by

1/4 t

easpoon or use liquids direct from the refrigerator. Do not use the

imer function

ater was too hot and killed the yeast Use liquids at temperatures between 21°C and 28°C

ead surface is sticky

Bread was left in the machine too long and condensation Whenever possible, remove bread from the baking pan and cool on a wire rack before

ollected on the baking pan keep warm period ends

he wet/dry balance of the ingredients may Measure ingredients accurately

be incorrect

H:HH m

essage on display

mperature in breadmaker is too high P

ress the Stop button. Remove the baking pan, leave lid open and allow to

cool. When cool, put the baking pan back in, set program and start the

program again.

E:EE message on display

The temperature sensor is disconnected Refer to Morphy Richards helpline.

Difficult to remove from the pan

The bread is sticking to the pan The surface of the pan needs to be oiled before everyday use. Wash the pan in hot

soapy water and thoroughly dry. Liberally coat the inner surface of the pan with oil,

butter or margarine. Follow the guide on page 8, ‘Using your breadmaker’. When the

bread pan is removed from the machine after the baking program allow the bread to

cool in the pan for 15 minutes before turning out onto a rack. Only slice the bread

when fully cooled after 20-40 minutes.

BM48268SMEE-SSBreadmaker 27/3/07 09:43 Page 23

TWO-YEAR GUARANTEE

•

It is important to retain the retailers receipt a

s proof of purchase.

taple your receipt to this

ack cover for future reference. Please quote the following information if the product d

evelops a fault. These numbers can be found on t

he base of the product.

Model no. Serial no.

ll Morphy Richards Products are individually tested b

efore leaving the factory. In the unlikely event of any appliance proving to be faulty within 28 days of p

urchase it should be returned to the place of p

urchase for it to be replaced.

If the fault develops after 28 days and within 24 m

onths of original purchase, you should contact the

elpline number quoting model number and serial n

umber on the product, or write to Morphy Richards at the address shown. You will be asked to return t

he product (in secure, adequate packaging) along

ith a copy of proof of purchase. Subject to the

xclusions set out below (1-5), the faulty appliance will then be repaired or replaced and dispatched usually within seven working days of receipt.

If for any reason this item is replaced during the two-year guarantee period, the guarantee on the new item will be calculated from original purchase d

ate. Therefore it is vital to retain your original

eceipt or invoice to indicate the date of initial

purchase.

o qualify for the two-year guarantee the appliance m

ust have been used according to the manufacturers instructions. For example kettles should have been regularly descaled.

Morphy Richards shall not be liable to replace or repair the goods under the terms of the Guarantee where:

1 The fault has been caused or is attributable to

accidental use, mis-use, negligent use or used c

ontrary to the manufacturers recommendations or

where

the fault has been caused by power surges

or damage caused in transit.

2 The appliance has been used on a voltage supply

other than that stamped on the pr

oducts.

3 Repairs have been attempted by persons other than

our service staff (or authorised dealer).

4 Where the appliance has been used for hire

purposes or non-domestic use.

5 Morphy Richards are not liable to carry out any type

of servicing work, under the guarantee.

This guarantee does not confer any rights other than those expressly set out above and does not cover any claims for consequential loss or damage. This guarantee is offered as an additional beneﬁt and does not affect your statutory rights as a consumer.

HELPLINE

f you have any difficulty with your appliance, do not

esitate to call us. We’re more likely able to help

han the store from where you bought it.

lease have the following information ready to

nable our staff to deal with your query quickly:

• Name of the product;

•

Model number as shown on the underside of the a

ppliance.

BM48268SMEE-SSBreadmaker 27/3/07 09:43 Page 24

our utiliser au mieux votre nouvelle

machine à pain...

a mesure précise des ingrédients est

essentielle

Vous devez absolument mesurer soigneusement les q

uantités d’ingrédients. En effet, une petite variation

ans les quantités peut changer la qualité du pain.

Teneur en levure

i le pain lève trop puis retombe, vérifiez si vous

vez mesuré les ingrédients correctement. Si le problème persiste, réduisez la quantité de levure d’un quart de cuillère à café

ommaire

Manuel

onsignes de sécurité importantes 26 Introduction 26 Avant la première utilisation 27 A

limentation électrique 27 A propos de cette machine à pain 27 A propos des recettes 27 Pièces 28 B

outons, affichage et fonctions du

anneau de commande 29 Description des programmes 30 U

tilisation de votre machine à pain 30

tilisation du programmateur 31

ip sonore 31 Interruption de courant 31 Couper et stocker le pain 31 C

outeau 31 Entretien et nettoyage 31 Stockage de l’appareil 32 Connaissance des ingrédients 32 Mesurer les ingrédients 33 Température des ingrédients 34 Créér vos pro

pres pains à la levure34

initions spéciales pour pains à la levure 34

Autre

s astuces 34

Recettes

Pains de base

Basic white bread (pain blanc de base) 36 Softgrain bread (pain aux céréales) 36 Brown loaf (pain complet) 36 Italian herb bread (pain italien aux herbes) 36 Cheese & onion bread (pain au fromage et oignon) 36 Raisin bread (pain aux raisins secs) 37 Sun-dried tomato loaf (pain aux tomates séchées) 37 French bread (baguette) 37

Pains complets

Wholewheat bread (pain complet) 37 Granary loaf (pain aux céréales) 37

Réglage pour gâteaux

Madeira cake mix (pâte à cake léger) 38 Mixed fruit loaf (cake)

Banana and nut bread (pain banane et graines)

Porridge oats bread (pain aux flocons d’avoine) 38

Sweet

Mixed fruit loaf (pain sucré aux fruits secs)

Chocolate bread (pain au chocolat) 39

Fastbake I

Fastbake small white (petit pain blanc Fastbake) 39

Fastbake II

Fastbake large white (gros pain blanc Fastbake) 39

Recettes de pâte

White bread rolls (petits pains blancs) 39 Wholewheat bread rolls (petits pains complets) 39 Hot cross buns (petits pains épicés) 40 Pizza base (pâte à pizza) 40

Confitures

Marmalade (marmelade) 40 Raspberry and apple (framboise et pomme) 40

pécialités

Malt loaf (pain au malt) 40

Pain de mie

andwich loaf (pain pour sandwiches) 41

oftgrain sandwich loaf

(

pain aux céréales pour sandwiches) 41

Recettes sans gluten

luten free loaf (pain sans gluten) 41

luten free madeira cake (cake léger sans gluten) 41 Mélanges pour pain 42

Complément d’informations

ableau de conversion 42

emps de cuisson 43

esoin d’aide ? (questions et réponses) 44 Dépannage 46 Garantie de deux ans 48

BM48268SMEE-SSBreadmaker 27/3/07 09:43 Page 25

Consignes de sécurité importantes

orsque vous utilisez tout appareil électrique, vous

evez respecter des règles de sécurité de bon sens.

Tout appareil électrique peut provoquer des b

lessures. Il risque également de provoquer des

égâts matériels. Ces dangers sont indiqués dans

le texte par les deux conventions suivantes :

ANGER : Danger de blessure

TTENTION : Risque pour l’appareil

ous vous donnons également les conseils de

écurité essentiels suivants.

Position

•

Positionnez toujours votre appareil loin du bord du plan de travail.

•

Utilisez l’appareil sur une surface solide et plate.

• N'utilisez pas l'appareil à l'extérieur ou à proximité d'une source d'eau

Cordon d’alimentation secteur

•

Positionnez l’appareil de manière à ce que le c

ordon d’alimentation secteur puisse atteindre une

prise électrique sans forcer sur les connexions.

•

Ne laissez pas le cordon d’alimentation dépasser du b

ord d’un plan de travail, à un endroit où un enfant

pourrait l’atteindre.

•

Ne laissez jamais le cordon traverser un espace accessible, par exemple entre une prise murale basse et une table.

• Ne le laissez pas passer au-dessus d’une cuisinière, d’un grille-pain ou d’une autre surface chaude qui pourrait endommager le câble.

Votre sécurité

• DANGER : Ne touchez jamais les surfaces chaudes. Utilisez des maniques lorsque vous enlevez le moule à pain chaud. Ne couvrez jamais les grilles d’aération.

• DANGER : Évitez de toucher les pièces mobiles.

• DANGER : Pour vous protéger des chocs électriques, ne plongez pas le cordon d’alimentation ou les fiches électriques dans l’eau ou dans d’autres liquides.

•

Soyez extrêmement prudent lorsque vous déplacez un appareil dont le contenu est chaud.

• N’utilisez pas votre machine à pain pour stocker des aliments, et n’y insérez aucun ustensile, car cela pourrait créér un risque d’incendie ou de choc électrique.

• N’utilisez pas l’appareil lorsque vos mains sont mouillées ou humides.

• Cet appareil n’est pas conçu pour être utilisé par des personnes (y compris les enfants) ayant des capacités physiques, sensorielles ou mentales réduites, ou un manque d’expérience et de connaissance, sauf si elles sont surveillées ou si elles ont reçu des instructions concernant l’utilisation de l’appareil par une personne responsable de leur sécurité.

Les enfants

• N’autorisez jamais un enfant à utiliser cet appar

eil. Les enfants sont vulnérables dans la cuisine, surtout lorsqu’ils ne sont pas surveillés, lorsque des appareils sont utilisés ou lorsque des aliments sont préparés.

•

Apprenez aux enfants à reconnaître les dangers de la cuisine, expliquez-leur les risques qu’ils courent l

orsqu’ils s’étirent pour prendre quelque chose sur

ne surface qu’ils ne voient pas correctement.

• Les jeunes enfants doivent être supervisés pour les e

mpêcher de jouer avec l’appareil

Autres consignes de sécurité

•

Si le cordon d’alimentation de cet appareil est e

ndommagé, ne l’utilisez pas. Le cordon d’alimentation doit être remplacé par Morphy R

ichards Ltd ou par un de ses agents, car des outils

péciaux sont nécessaires. Appelez le service après-vente Morphy Richards pour demander conseil.

•

Si vous utilisez des accessoires non recommandés p

ar le fabricant, vous risquez d’endommager votre

machine à pain.

•

Ne placez pas l’appareil sur ou près de sources de c

haleur comme les fours ou brûleurs gaz ou électriques.

•

Pour éviter d’endommager l’appareil, ne posez pas le moule ou un autre objet sur son couvercle.

• N’utilisez pas de tampons à récurer pour nettoyer l

’appareil. Le moule, la palette de pétrissage, la

asse et les cuillères de mesure ne passent pas au

lave-vaisselle.

•

Tenez l’appareil et son cordon d’alimentation é

loignés de la chaleur, des rayons du soleil, de

l’humidité, des arêtes vives et autres risques.

•

Le moule doit être en place avant de mettre l’appareil en marche.

• Débranchez toujours l’appareil du secteur lorsqu’il n’est pas utilisé, lorsque vous montez des accessoires et lorsque vous nettoyez l’appareil, ou encore

en cas de problème d’alimentation

lectrique. Tirez toujours sur la fiche, et non sur le

cord

on.

Introduction

’odeur du pain maison en train de cuire est irrésistible. Du pain frais tout juste sorti du four, tartiné de beurre fondant, est une expérience mémorable. La machine à pain automatique Morphy Richards peut créer cette expérience tous les matins.

En plus, vous aurez très peu d’efforts à fournir, car la machine à pain est un appar

eil sophistiqué équipé d’une mémoire qui fait tout le travail pour vous.

C’est vraiment très simple.

1 Mettez les ingrédients dans l’appareil.

2 Sélectionnez le pr

ogramme à partir des différents

menus et appuyez sur “Start”.

3 Vous n’avez plus qu’à attendre que votre pain

soit cuit.

Mais ne vous contentez pas de faire du pain dans ce formidable appareil. En plus de toutes sortes de pains spéciaux, notamment du pain complet, vous pouvez aussi prépar

er des pâtes pour petits pains, pour pizza, et des pâtes à cake, et même réaliser de savoureuses confitures. Tout est facile, et tout est bon... parce que c’est vous qui l’avez fait.

BM48268SMEE-SSBreadmaker 27/3/07 09:43 Page 26

vant la première utilisation

vant d’utiliser votre machine à pain pour la

remière fois, prenez quelques minutes pour lire ce manuel et pour trouver un endroit qui vous p

ermettra de le consulter facilement. Respectez t

out particulièrement les consignes de sécurité.

1 Déballez soigneusement l’appareil et enlevez tous

es emballages.

2 E

nlevez la poussière qui aurait pu s’accumuler pendant l’emballage.

3 E

ssuyez le moule, la palette de pétrissage et l’extérieur de l’appareil avec un chiffon propre et humide. Le moule est recouvert d’un revêtement a

nti-adhésif. N’utilisez jamais de tampons à récurer o

u de détergent abrasif sur la machine à pain.

4 Lors de la première utilisation, graissez le moule

vec de l’huile, du beurre ou de la margarine et f

aites-le chauffer à vide pendant environ 10 minutes

(

sélectionnez le programme Extrabake).

5 Nettoyez-le encore une fois.

6 Montez la palette de pétrissage sur l’axe du

moule.

ors de la fabrication de l’appareil, il est n

écessaire de graisser légèrement certaines pièces. L’appareil émettra donc peut-être un p

eu de vapeur lors de sa première utilisation. C

eci est parfaitement normal.

Alimentation électrique

Vérifiez que la tension indiquée sur la plaque signalétique de l’appareil correspond à l’alimentation électrique de votre domicile, qui doit être en courant alternatif (CA).

i les prises de courant de votre domicile ne sont pas adaptées pour la fiche livrée avec cet appare

il, la fiche doit être retirée et remplacée par une fiche appropriée.

DANGER : Si vous coupez le cor

don d’alimentation pour enlever la fiche, vous devez jeter cette dernière. En effet, une fiche électrique avec un cordon d’alimentation mis à nu est dangereuse si elle est branchée sur une prise électrique sous tension.

DANGER : Cet appareil doit être mis à la terre.

Si votre prise contient un fusible et si ce fusible 13 ampèr

es doit être r

emplacé, vous devez utiliser un

fusible BS1362 de 13 ampères.

propos de cette machine à pain

•

L’appareil a deux réglages permettant de préparer u

n pain de 680 g ou un pain de 907 g (poids

pproximatif, en fonction de la recette).

•

Un bip sonore pour les fruits et les noix vous s

ignale lorsque vous pouvez ajouter des ingrédients supplémentaires de façon à ce qu’ils ne soient pas hachés par la palette de pétrissage.

•

Pour certaines recettes, le réglage 680 g peut être u

tilisé pour réaliser un pain de 453 g.

A propos des recettes

es recettes de ce manuel ont été testées en détail

our être sûr qu’elles donnent les meilleurs résultats

ossibles. Des recettes ont été créées par des spécialistes spécifiquement pour cet appareil et ne d

onneront peut-être pas de bons résultats dans des a

ppareils similaires.

• Ajoutez toujours les ingrédients dans l’ordre de leur apparition dans la recette.

•

Il est crucial de mesurer les ingrédients avec précision. N’utilisez pas de quantités plus importantes.

BM48268SMEE-SSBreadmaker 27/3/07 09:43 Page 27

Palette de pétrissage

Poignée

Moule

oignée du

couvercle

ouvercle

Grilles d’aération

Corps de l’appareil

anneau de commande

Hublot

Axe rotatif

La lame a deux positions

Position verticale

Position horizontale

Pièces

BM48268SMEE-SSBreadmaker 27/3/07 09:43 Page 28

outons, affichage et fonctions du panneau de commande

Bouton “Colour”

Permet de choisir la couleur de la croûte: light (clair

e), medium (moyenne) ou dark (foncée) (uniquement pour certains programmes)

Bouton “Menu”

Permet de choisir le programme de préparation du pain dans la liste, de 1 à 12

Bouton “Loaf size”

Permet de choisir un pain de 680 g ou de 907 g (uniquement pour certains programmes)

Start

Appuyez sur ce bouton pendant 1 seconde environ, un bip sonor

e r

etentit et les deux points (:) clignotent, puis le programme démarre

Stop

Appuyez sur ce bouton pendant 2 secondes environ pour arrêter l’appareil, un bip sonore r

etentit pour confirmer

Boutons “Timer delay”

Servent à retarder le début de la préparation

u pain (tous les programmes sauf Fastbake)

Fenêtre d’affichage

Indique le niveau de brunissage sélectionné

ndique le poids sélectionné

Indique le numéro du programme

ndique le temps restant (3:20 par exemple signifie 3 heures et 20 minutes ; 0:20 signifie 20 minutes)

ndique une alerte de température - voir “

Dépannage”

BM48268SMEE-SSBreadmaker 27/3/07 09:43 Page 29

Description des programmes

Basic white(3:00 et 2:53)

our le pain blanc et complet. Permet aussi de

réparer des pains aromatisés, avec des herbes et

des raisins secs.

French(3:50 et 3:40)

Pour cuire du pain à pâte légère, comme le pain français, qui a une croûte plus croustillante et une t

exture légère.

Wholewheat(3:40 et 3:32)

Pour préparer du pain contenant une quantité i

mportante de grains de blé entiers. Ce programme

omporte un préchauffage plus long pour que les grains de blé puissent absorber l’eau et gonfler. Nous ne recommandons pas d’utiliser le p

rogrammateur pour ce programme, car les

ésultats ne seraient pas de bonne qualité. Le pain

omplet produit généralement une épaisse croûte croustillante.

Cake(1:40)

e programme mélange les ingrédients puis les cuit pendant une durée définie. Vous devez mélanger deux groupes d’ingrédients dans des saladiers a

vant de les verser dans l’appareil (voir les recettes

des gâteaux).

5 Sweet (2:55 et 2:50)

our préparer des pains à pâte sucrée, avec une

roûte plus croustillante qu’avec le programme de base. La croûte plus croustillante vient du sucre qui “

brûle”.

Fastbake I(1:10)

Pour préparer un pain blanc de 680 g en moins de temps. Les pains préparés avec ce programme sont p

arfois plus petits et plus moelleux.

7 Fastbake II (1:15)

Pour préparer un pain blanc de 907 g en moins de temps. Les pains préparés avec ce programme sont parfois plus petits et plus moelleux.

Dough(1:30)

Ce pro

gramme prépare seulement la pâte et ne cuit pas le pain. Enlevez la pâte et faites-en des petits pains, des pizzas etc. Vous pouvez préparer n’importe quelle pâte avec ce programme. Le poids des ingrédients combinés ne doit pas dépasser 1kg.

Jam

(1:20) Utilisez ce programme pour préparer de la confiture et de la marmelade d’oranges amères. N’augmentez pas la quantité et ne laissez pas la confiture déborder du moule et pénétrer dans le compartiment de cuisson. Si cela se produit, arrêtez immédiatement l’appar

eil. Enlevez soigneusement le moule, laissez un peu refroidir l’appareil et nettoyezle entièrement.

10 Speciality (2:50)

Pour des types de pain qui doivent être préparés plus rapidement. Le pain préparé avec ce programme est généralement plus petit et plus dense.

11 Sandwich (3:00 et 2:55)

Ce programme permet de cuire un pain à la texture légèr

e, avec une croûte plus moelleuse mais plus

épaisse.

12 Extra bake (0:10)

Ce programme est une cuisson seule. Vous pouvez l’utiliser pour allonger la durée de cuisson avec certains pr

ogrammes.

Il est particulièr

ement utile pour faire ‘prendre’ les confitures et la marmelade. La durée par défaut est de 10 minutes (0:10) minimum, et vous pouvez ajouter des tranches de 1 minute. Vous devez arrêter ce programme manuellement en appuyant sur le bouton Stop une fois que le processus Extrabake est terminé. Nous vous r

ecommandons de vérifier l’état du pain ou de

la confitur

e après 10 minutes et toutes les 10 minutes. Chaque pression sur

s augmente le temps de

cuisson de 10 minutes, jusqu’à un maximum d’une heure. N’utilisez pas le programme Extrabake pendant plus d’une heure, car une surchauffe du produit peut survenir.

Utilisation de votre machine à pain

Sortez le moule

uvrez le couvercle et enlevez le moule en

oulevant la poignée, en tournant le moule dans le sens anti-horaire et en le sortant de l’appareil. P

osez-le sur votre plan de travail. Vous devez verser

es ingrédients dans le moule hors de l’appareil. En effet, si vous le remplissez alors qu’il se trouve dans l’appareil, vous risquez de laisser tomber des i

ngrédients dans l’appareil, qui pourront alors s

’enflammer en contact avec les éléments

hauffants.

Montez la palette

ontez la palette de pétrissage sur l’axe en l’enfonçant. Veillez à ce que la palette soit en position verticale avant d’ajouter les ingrédients, c

omme illustré sur la page 9.

Mesurez les ingrédients

Mesurez les ingrédients nécessaires et versez-les t

ous dans le moule, dans l’ordre indiqué. Reportez-

ous à la section ultérieure (“Mesurer vos

ngrédients”).

• Lorsque vous ajoutez la levure dans le moule, veillez à

ce qu’elle n’entre pas en contact avec l’eau ou avec un autre liquide, car cela l’activerait immédiatement.

•

Utilisez de l’eau tiède à une température comprise e

ntre 21 et 28°C.

Remettez le moule dans l’appareil

emettez le moule dans la machine à pain en le

ournant dans le sens horaire pour le mettre en

place. Fermez le couvercle.

Branchez l’appareil

Branchez l’appareil au secteur. La machine à pain est automatiquement réglée sur le programme de base et la durée de préparation normale.

• Chaque fois que vous appuyez sur un bouton, un bip sonore

retentit pour confirmer votre choix.

6 S

électionnez le programme

Choisissez le programme désiré dans la liste en appuyant sur le bouton “Menu”.

7 Sélectionnez le poids

Appuyez sur le bouton “Loaf size” pour choisir le poids du pain (petit ou gros).

8 Sélectionnez la couleur

Choisissez la couleur de la croûte désirée en appuyant sur le bouton “Colour”.

9 Choisissez une durée sur le programmateur

Si vous voulez que le pain soit prêt plus tar

d, réglez le programmateur maintenant, comme expliqué dans la section suivante.

10 Start

Appuyez sur le bouton Start Stop pour mettre l’appareil en marche. Le compte à rebours change toutes les minutes.

Progr

ession

L’appareil passe automatiquement d’une phase du programme à la suivante comme expliqué dans la section “T

emps de cuisson”. Si un programme avec un second processus de pétrissage est sélectionné, un bip sonore retentit pour vous informer que les fruits et/ou les noix peuvent être ajoutés.

•

Il est possible que de la vapeur sorte des grilles pendant la cuisson. Ceci est parfaitement normal.

12 Fin

Lorsque le pr

ogramme est terminé

et que le pain est

cuit,

l’écran affiche 0:00 et un bip sonore retentit.

13 Keep warm

La fonction “Keep warm” dif

fusera de l’air chaud

dans l’appar

eil pendant 60 minutes

supplémentair

es, avec la plupart des pr

ogrammes (voir la section “Temps de cuisson”). Pour obtenir les meilleurs résultats, enlevez le moule et le pain pendant cette période ou dès que le programme initial est terminé. Lorsque la période de garde au chaud est terminée, l’appareil émet 10 bips sonores.

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