Morphy richards 48270 user Manual

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This guarantee is valid in the UK and Ireland only. It is in your interest to retain the retailers receipt as proof of purchase. Please quote the following information if the product develops a fault. These numbers can be found on the base of the product.

Model No. Serial No.

All Morphy Richards Products are individually tested before leaving the factory. In the unlikely event of any appliance proving to be faulty within 28 days of purchase it should be returned to the place of purchase for it to be replaced.

If the fault develops after 28 days and within 24 months of original purchase, you should contact the helpline number quoting Model number and Serial number on the product, or write to the address below. You will be asked to return the product (in secure, adequate packaging) to the address below along with a copy of proof of purchase. Subject to the exclusions set out below (see ‘Exclusions’) the faulty appliance will then be repaired or replaced and dispatched usually within 7 working days of receipt.

If for any reason this item is replaced during the 2 year guarantee period, the guarantee on the new item will be calculated from original purchase date. Therefore it is vital to retain your original till receipt or invoice to indicate the date of initial purchase.

To qualify for the 2 year guarantee the appliance must have been used according to the manufacturers instructions. For example kettles should have been regularly descaled or an iron cord should have been stored as recommended by the instructions.

EExxcclluussiioonnss

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 contrary 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 products. 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. 6 Plastic filters for all Morphy Richards kettles and coffee makers

are not covered by 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.

The After Sales Division, Morphy Richards Ltd, Mexborough, South Yorkshire, England, S64 8AJ Helpline (office hours): UK (local rate) 08450 777700, Republic of Ireland 1800 409119

www.morphyrichards.co.uk

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Please read and save these instructions

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WHEN USING ELECTRICAL APPLIANCES, BASIC SAFETY PRECAUTIONS SHOULD ALWAYS BE

FOLLOWED, INCLUDING THE FOLLOWING:

Read all instructions carefully.

Do not touch hot surfaces. Use oven mitts or oven gloves when removing the hot bread pan. Do not cover the steam vent openings under any circumstances.

To protect against electrical shock, do not immerse cord or plug in water or other liquid.

Close supervision is necessary when any appliance is used near children.

Unplug the power supply cord when the appliance is not in use, or before cleaning. Allow to cool before putting on or taking off any parts, and before cleaning the appliance.

If the mains lead of this appliance is damaged do not use it. The lead may only be replaced by Morphy Richards Ltd or an agent of the company, since special purpose tools are required. Telephone Morphy Richards helpline for advice.

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

Do not use outdoors.

Do not let the power supply cord hang over the edge of table or counter, or touch hot surfaces.

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

Extreme caution must be given when moving an appliance containing hot contents or liquids.

To disconnect, press and hold STOP, then switch socket off and remove plug from wall socket. Never pull on the cord.

Do not use the breadmaker for other than intended use.

Avoid contact with moving parts.

Put ingredients into the baking pan, then fit the baking pan into the breadmaker. The baking pan must be in place prior to switching on the appliance.

Do not operate this appliance in the presence of explosive and/or flammable fumes.

This appliance is intended for household use only and not for commercial or industrial use.

To avoid damaging the machine, do not place the baking pan or any object on top of the unit.

Do not clean with scouring pads. Do not wash the baking pan, kneading blade measuring cup or spoon in a dishwasher. Refer to ‘Cleaning’ section of this book.

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

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Important Safeguards 2 Introduction 4 Before first use 4 Electrical requirements 4 About this breadmaker 4 About the recipes 4 Components 5 Control panels settings and functions 6 Setting descriptions 7 Use your breadmaker 8 Using the timer 8 Slicing and storing bread 8 Care and cleaning 9 Knowing your ingredients 10 Measuring your ingredients 11 Ingredient temperatures 12 Creating your own yeast breads 12 Other tips 12 Special glazes for yeast breads 12

RReecciippeess

Yeast breads

Basic white bread 13 Brown bread 13 Granary bread 13 French bread 14 100% wholemeal bread 15 Soft grain bread 13 Onion bread 13 Italian herb bread 14 Raisin bread 14 Sun-dried tomato bread 14 Sunny orange bread 14 Chocolate bread 15 Mixed fruit bread 15 Malt loaf 15

Fast breads

Basic white bread 15 Wholemeal 15 Raisin 15

Rapide breads

Basic white bread 15 Wholemeal 15 Raisin 15

Cake recipes

Standard cake mix 16 Apple and walnut cake 16 Banana nut bread 16

Dough recipes

White rolls 16 Wholemeal rolls 16 Hot cross buns 17 Pizza dough 17 Raspberry braid 17 Bagels 17 Pasta 18

Jams

Marmalade 18 Raspberry and apple marmalade 18

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Baking cycle times 19 Need help? (questions and answers) 20

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Check that the voltage on the rating plate of your appliance corresponds with your house electricity supply which must be A.C. (Alternating Current).

If the socket outlets in your home are not suitable for the plug supplied with this appliance, the plug should be removed and the appropriate one fitted.

Note: The plug removed from the mains lead, if

severed, must be destroyed as a plug with bared flexible cord is hazardous if engaged into a live socket outlet.

WARNING: THIS APPLIANCE MUST BE EARTHED.

Should the fuse in the 13 amp plug require

changing a 13 amp BS1362 fuse must be fitted.

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• It can make one or two 450g (1lb) loaves (approx

weight).

• It has a special Rapide setting.

• A Fruit and Nut beep signals when extra

ingredients can be added so they don’t get

chopped by the kneading blade.

• Power loss memory feature - program resumes after

short-term power loss.

• Viewing window enables you to watch the breadmaking process

• Do not cover the breadmaker with towels or other materials that may prevent steam from escaping. Some steaming from vents is normal.

The recipes in this booklet have been thoroughly tested 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 recipe.

• Accurate measuring of ingredients is vital. Do not use larger amounts.

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The smell of homemade bread wafting around the home is one of those great smells. Bread, fresh out of the oven, with melting butter is a memorable taste sensation. The Morphy Richards automatic breadmaker can create that experience every morning.

There's very little effort on the part of the baker, because the breadmaker is a sophisticated appliance with a computer memory that does all the work for you.

It’s as simple as one-two-three.

Put in the ingredients.

Select program and press start.

Wait for your bread.

But don't stop at baking bread in this appliance. Besides being able to do all kinds of speciality breads, including wholemeal, you can also prepare doughs for hot cross buns, bread rolls, pasta, cake and jams. Everything is easy and tastes homemade - because it is.

Before first use, please take a few minutes to read this instruction book and to find a place to keep it handy for reference. Pay particular attention to the safety instructions.

Carefully unpack the breadmaker and remove all

packaging materials.

The kneading blades, cup and spoon are packed inside the bread pans.

Remove any dust that may have accumulated

during packing

Wipe the baking pan, kneading blade and outside surface of the breadmaker with a clean, damp cloth. Do not use scouring pads or any abrasives on any part of the breadmaker.

In manufacture it is necessary to lightly grease some parts of the appliance. This may result in the unit emitting some vapour when first used, this is normal.

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Lid handle

Lid

Viewing window

Air vents

Main body

Control panel

Kneading blade

Wire handle

Baking pan Rotating shaft

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Menu descriptions

Display window

The top and bottom of the display shows the mode selected. The central display is divided into 2 sections for the 2 pans and shows:

• Timer delay baking time and the minute-byminute baking time countdown

• The menu numbers selected

• The crust colour selected

• Temperature too high or too low

Menu button

For choosing the program menu setting listed on the control panel above

Colour button

For selecting crust colour. Choose from Light, medium or dark

Start

Press to start; or if time delay selected, begins countdown to begin operation.

Stop

Press to stop or to cancel incorrect timer setting. Hold until you hear the beep. Note: Do not press Stop when just checking the progress of bread.

Mode descriptions

Timer controls

Use when setting the timer to delay the start of baking. Press ➤ and buttons to set timer, arrows move time up or down in 10-minute increments. Press and hold buttons for faster movement. Timer is not available on some cycles please see section ‘Baking cycle times’. Note: If making two loaves simultaneously, both programs will start at the same time.

Left/Right control

Press to choose left pan only, right pan only or both pans.

Mode select button

Press to select from the modes listed on the control panel above. Choose from Normal, Fast or Rapide for making bread; Dough; and Special for jam, quick, cake and bake.

➤

Start Stop

1 Basic 2 Sweet 3 French 4 Wheat

1 Pasta 2 Dough 3 Pizza 4 Bagel

1 Jam 2 Quick 3 Cake 4 Extra bake

Normal Fast Rapide

Dough

Special

SpecialDough

RapideNormal Fast

Colour

Left/Right

Mode select

MenuMode

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Normal

Choose this setting for bread in less than 3 hours,

and the best results.

Fast

Choose for bread in less than 2 hours. Only suitable for certain recipes, these recipes call for very warm water at 30-35°C, see fast breads recipes page 15.

Rapide

Choose for bread in less than 1 hour. Only specially designed recipes are appropriate for the rapide setting. These recipes call for very warm water at 30-35ºC and a larger amount of fast rising yeast. Bread baked on this setting is usually smaller with a dense texture. Only suitable for certain recipes, see Rapide bread recipes page 15.

Basic

This setting is used for breads that primarily use strong white bread flour, although some recipes may include small amounts of whole wheat flour. The settings have the minimum number of rising cycles and the shortest overall times until baking is completed. Therefore, loaves will be slightly denser than French or sweet breads.

Sweet

Use this setting for recipes that use fruit juice, additional sugar, or added sweet ingredients such as coconut flakes, raisins, dried fruit, or chocolate. Baking temperature is reduced to prevent burning and a longer rise cycle gives the loaves a light, airy texture.

French

Traditionally, French bread has a crispier crust and lighter texture than basic breads. Not suitable to be baked on fast or rapide.

Wheat

Use the whole wheat setting for recipes with significant amounts of whole wheat or rye flour, oats, or bran. The settings have a longer third rise cycle to allow heavy wheat and grains to expand. Generally, whole wheat and multi-grain breads are shorter and denser than basic, French, or sweet breads. Due to the wholegrain needing to soak water to expand, it is not advised to use the delay timer - can produce poor results.

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Pasta, Dough, Pizza, Bagel

These settings only make dough and will not bake the final bread. Remove the dough and shape it to make pasta, pizza, rolls and round or braided breads.

Then bake in a conventional oven, fry in a deep fryer (ie doughnuts), or dry and prepare pasta as directed. You can make the same or different doughs at the same time. Menu combinations of 1+4 and 2+3 cannot be used.

The pasta setting is a 14 minute knead which can be used for general mixing of other flour based recipes

- do not exceed 21/2cups of dry mix in each pan.

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Speciality settings are used to make non-yeast products, such as quick breads, jams, cakes and other baked goods. Your machine is preprogrammed to run only one type of speciality setting at a time.

Quick

This setting can be used for recipes that contain baking powder or baking soda rather than yeast to make quick breads or cake rise.

Jam

Use this setting for making jam or marmalade from fresh fruits. Do not double recipe quantities or allow ingredients to boil over the pan into the baking chamber. Should this happen, stop the machine immediately. Allow to cool, and clean thoroughly.

Cake

This setting will mix ingredients and then bake for a preset amount of time.

Extrabake

This setting will bake only for 1 hour and can also be used to increase baking time on the selected cycle.

When started, the default time is 1 hour and counts down in 1 minute intervals. You will have to manually switch this off by pressing the stop button when you have completed the extrabake process. You will probably only require 10-20 minutes of of extrabake time.

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1 Take out the pans

Open the lid and remove the baking pans by raising the handles and lifting out. Place baking pans on the work surface. It is important that they are filled with ingredients outside the machine so that any accidental spillage is not ignited by the heating elements.

2 Attach the blades

Attach the kneading blades to the shaft by lining up the flat sides and pushing on.

3 Measure ingredients

Measure the ingredients required and add them all into the pan in the order listed. See later section ‘Measuring your ingredients’.

•

When adding the yeast to the baking pan, take care that the yeast does not come into contact with the water or any other liquid, as it will start to activate immediately.

• Use tepid water 21-28ºC for normal, dough and special. Fast and Rapide require 30-35°C water.

4 Put pans back in

Place the baking pan back in the breadmaker and push down until you hear it click firmly into place. Close the lid.

5 Plug in

Plug into the power supply (you will hear a beep). The breadmaker will automatically be set to basic bread menu and normal time.

• Every time you press a button you will hear a beep to confirm.

6 Select pans

Press Left/Right button to choose to use the left, right or both pans. When selected, the words

LEFT

and

RIGHT

are displayed as appropriate in the black bar. Remove the blade from the pan you are not using as the motor blade will still turn.

7 Select mode

Press Mode Select button. An arrow in the display points at the chosen selection, Normal, Fast, Rapide at the top of the window, Dough or Special at the bottom of the window. Mode is the same for both pans.

8 Select program setting

Choose by pressing the Menu button.

If you are using one pan only:

The display for the chosen pan will scroll through the menu numbers 1, 2, 3, 4. Keep pressing until the display shows the menu number you require.

If you are using both pans:

The display will scroll through preset combinations

in both sides of the window. Keep pressing until the display shows the two menu numbers you require.

• There are 10 preset combinations with Normal, Fast, Rapide; 8 preset combinations with Dough; 4 preset menus with Special.

9 Select colour

Choose desired crust colour by pressing Colour button. An underline indicates if you have chosen

LIGHT, MED

. or

DARK

. If you are using both pans, the display will scroll through 9 preset combinations in each side of the window. This setting is only available on Normal and Fast modes.

10Select the delay time

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

11Start

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

12 Finish

When the program is completed

and the bread is

baked

the display shows 0:00 and will beep 5 times.

13Keep 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 within this period or when the initial program is completed.

14Remove the food

Press Stop. Open the lid. Remove the baking pan using oven gloves (taking care as it is very hot).

15Turn out the bread

Turn the pan upside down and tap the bread from 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.

EXAMPLE

To bake a white and wholemeal loaf simultaneously:

•

Select pans

Press Left/Right button until left and right are shown in the black bar in the display.

•

Select mode

Press mode button until Normal

is selected by an arrow.

•

Select program

Press Menu button until 1 appears on the left of the screen and 4 on the right.

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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.

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Follow steps 1-9 first. Use the timer when you want

the bread ready later, or in the morning. The timer operates with Normal and Fast settings up to approx 13 hours later. Check if function is available by consulting Baking cycle times section. Do not use this function with recipes that use perishable ingredients such as eggs, fresh milk, sour cream, or cheese.

Decide when you want the bread to be ready and calculate the difference in time between now and then. For example, if you want two loaves of Sweet bread at 8am, and it is now 7.30pm, the difference is 12 1/2 hours.

Enter this time by pressing right arrow button (➤). Arrows will move time in 10-minute increments. Press and hold for faster movement. If you pass the desired time press left arrow button ( ) to go back. After you have pressed Start, the colon (:) will flash. It is advised that you select a suitable delay time so

you can remove the bread at the end of this time or at least soon after the 60 minute keep warm time. If not the trapped moist air will make the bread soggy.

Note: If making two loaves simultaneously, both

programs will start at the same time.

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For best results place bread on a wire rack and

allow to cool for 15-30 minutes before 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.

1 Caution: To prevent electrical shock,

unplug the unit before cleaning.

Wait until the breadmaker has cooled.

• Do not immerse or splash either the body or lid in any liquid as this may cause damage and/or electric shock.

• For easy cleaning the lid can be removed by opening it in a 90° angle and pulling it off.

Exterior: Wipe the lid and outer body of the unit with a damp cloth or slightly dampened sponge.

Interior: Use a damp cloth or sponge to wipe the interior of the breadmaker.

Baking pan: Clean the baking pan with warm, soapy water. Avoid scratching the non-stick surface. Dry it thoroughly before placing it back in the baking chamber.

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

• Do not soak the baking pan for long periods as this could interfere with the working of the drive shaft.

• If 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

Avoid 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 centre of the kneading blade

should be cleaned, then add a drop of cooking oil and replace it on the spindle in the baking pan. This will prevent sticking of the blade.

• Keep all air vents and openings clear of dust.

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Be sure to dry all parts before storing including

wiping any moisture from the viewing window. Close the lid and do not store anything on top of the lid.

➤

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It is often said that cooking is an art relying on the creativity of the chef while baking bread is much more of a science. This means that the process of combining flour, water and yeast results in a reaction that produces bread. You have to remember that when the ingredients combine with each other they produce a specific result. Read the following information carefully to gain a better understanding of the importance each ingredient plays in the breadmaking process.

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Flours, while visibly similar, can be very different by virtue of how they were grown, milled, stored, etc. You may find that you will have to experiment with different brands of flour to help you make that perfect loaf. Storage is also very important, as all flours should be kept in an airtight container.

All purpose flour/plain flour

All 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.

Strong plain flour/bread flour

Bread flour is a high gluten/protein flour that has been treated with conditioners that give dough a greater suitability for kneading. Bread Flour typically has a higher gluten concentration than All purpose flour; however, depending on different milling practices, this may vary. Strong plain flour or bread flour 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 than 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 from 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.

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Yeasts (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. Active dry granular yeast is used in all recipes that call for yeast. There are basically three different types of yeast available, fresh, dry and instant quick rising. It is recommended that traditional dry active yeast be used, however, instant quick rising can also be used in lesser amounts. (Note: The recipes in this cookbook were developed using traditional dry yeast and fast acting yeast). Fresh or compressed cake yeast is not recommended as they will produce poor results. Store yeast according to manufacturers 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. The following test can be used to determine whether your yeast is stale and inactive:

Place half a cup of lukewarm water into a small

bowl or cup.

Stir 1 tsp. of sugar into the water then sprinkle 2

tsp. of yeast over the surface.

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

for 10 minutes undisturbed.

The mixture should foam and produce a strong

yeast aroma. If this does not occur, discard mixture

and start again with another packet of dried yeast.

Sugar

Sugar is important for the colour and flavour of breads. It is also food for the yeast as it is part of the fermentation process. Artificial sweeteners cannot be used as a substitute for sugar as the yeast will not react properly with them.

We recommend castor sugar as this blends in better with the other ingredients. Some recipes call for honey which has been found to be more suitable.

Salt

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

Liquids/milk

Liquids such as milk or a combination of powdered milk and water, can be used when making bread. Milk will improve flavour, provide a velvety texture and 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 skimmed 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 margarine 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.

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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 order in which they are given in each recipe. Liquid and dry measurements are done somewhat differently and are 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 measurement. A ‘guesstimate’ is not good enough as it could throw out the critical balance of the recipe.

Dry Measurements

Dry measurements (especially flours) must be done using the measuring cup provided. Dry measuring must be done by gently spooning ingredients into the measuring cup and then once filled, levelling off with a knife. Scooping or tapping a measuring cup will pack the ingredients and you will end up with more than is required. This extra amount could affect the balance of the recipe. Do not sift the flour, unless stated.

When measuring small amounts of dry or liquid ingredients (ie yeast, sugar, salt, powdered milk, honey, molasses) the measuring spoon which is provided must be used. Measurements must be level, not heaped as this small difference could throw out the critical balance of the recipe.

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.

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All ingredients, 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.

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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 each was tested in our machines.

It is extremely important not to exceed the amounts of flour specified in each of the recipes or else it could result in unsatisfactory baking performance.

When creating your own yeast bread recipes or baking an old favourite, use the recipes in this cookbook as a guide for converting portions from your recipe to your breadmaker.

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

Egg Glaze

Beat 1 large egg and 1 tablespoon of water together, brush generously. Note: apply only to doughs before baking.

Melted Butter Crust

Brush melted butter over just baked bread for a softer, tender crust.

Milk Glaze

For a softer, shiny crust, brush just baked bread with milk or cream.

Sweet Icing Glaze

Mix 1 cup sifted icing sugar with 1 to 2 tablespoons of milk to make a glaze consistency and drizzle over raisin bread or sweet breads.

Poppy/Sesame/Caraway Seed/Oatmeal

Sprinkle your choice of these seeds generously over just glazed bread.

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• 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 breadmaker, typically when letting dough rise

outside 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

teaspoon, and

decrease sugar and/or water or milk slightly.

• The DOUGH setting is great for mixing, kneading

and proofing (allowing dough to rise) richer dough

like croissant doughs. 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 produce

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 stored 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).

RReecciippeess

All these bread types are processed and baked in

the machine.

RReecciippeess ffoorr yyeeaasstt bbrreeaaddss

All of the following recipes use this same general

method:

Measure ingredients into baking pan.

Use tepid water 21-28ºC.

Insert baking pan securely into unit, close lid.

Select appropriate bread setting.

Push start button.

When bread is done, remove pan from unit using oven mitts.

Remove bread from baking pan, (and kneading blade from bread if necessary).

Allow to cool before slicing. This method is modified by notes, if applicable, at

the end of each recipe.

Basic white bread

with honey with sugar

Water

cup

cup + 1 tsp Skimmed milk powder 2 tbsp 1 tbsp Honey 1 tsp Castor sugar 1 tbsp Salt

tsp

tsp Sunflower oil 2 tbsp 2 tbsp Strong white bread flour 2 cups 2 cups Traditional dried active yeast 1 tsp 1 tsp Use Mode Normal Normal Use Menu Basic Basic Use Colour Medium Medium

Brown bread

Water

cup

Skimmed milk powder 1

tbsp Brown sugar 1 tbsp Salt

tsp

Sunflower oil 1

tbsp Strong brown bread flour 2 cups Traditional dried active yeast 1 tsp Use Mode Normal Use Menu Basic Use Colour Medium

Granary bread

Water

cup Brown sugar 1 tbsp Salt 1 tsp Sunflower oil 1

tbsp Granary flour 2 cups Traditional dried active yeast

tsp Vitamin C tablet 100mg 1 x 100mg Use Mode Normal Use Menu Wheat Use Colour Medium

French bread

Water

cup Castor sugar 2 tsp Salt 1 tsp Sunflower oil 1 tsp Strong white bread flour 2 cups Traditional dried active yeast 1

tsp Use Mode Normal Use Menu French Use Colour Medium

Wholemeal bread

with honey with sugar

Water

cup

cup Skimmed milk powder 1 tbsp Honey 1 tbsp Brown sugar 2

tbsp Salt 1 tsp 1 tsp Sunflower oil 1

tbsp 1

tbsp Strong wholemeal flour 2 cups 2 cups Traditional dried active yeast 1 tsp 1 tsp Vitamin C tablet 1 x 100mg 1 x 100mg Use Mode Normal Normal Use Menu Wheat Wheat Use Colour Medium Medium

Soft grain bread

Water

cup Skimmed milk powder 2 tbsp Honey 1 tsp Salt

tsp Sunflower oil 2 tbsp Strong white softgrain flour 2 cups Traditional dried active yeast 1 tsp Use Mode Normal Use Menu Basic Use Colour Medium

Onion bread

with honey with sugar

Water

cup

cup + 1 tsp Skimmed milk powder 2 tbsp 1 tbsp Honey 1 tsp Castor sugar 1

tbsp

Salt

tsp

tsp Onion granules 1 tbsp 1 tbsp Sunflower oil 2 tbsp 2 tbsp Strong white bread flour 2 cups 2 cups Traditional dries active yeast 1 tsp 1 tsp Use Mode Normal Normal Use Menu Basic Basic Use Colour Medium Medium

Italian herb bread

Water

cup Skimmed milk powder 2 tbsp Honey 1tsp Salt

tsp Sunflower oil 2 tbsp Dried marjoram

tsp Dried basil

tsp Dried thyme

tsp Strong white bread flour 2 cups Traditional dried active yeast 1 tsp Use Mode Normal Use Menu Basic Use Colour Medium

Raisin bread

Water

cup Skimmed milk powder 2 tbsp Castor sugar

cup Salt

tsp Sunflower oil 2 tbsp Cinnamon

tsp Strong white bread flour 2 cups Traditional dried active yeast 1 tsp Raisins*

cup Use Mode Normal Use Menu Sweet Use Colour Medium * Add the raisins when the beeper sounds.

Sun-dried tomato bread

Water

cup Skimmed milk powder 2 tbsp Honey 1 tsp Sunflower oil 2 tbsp Strong white bread flour 2 cups Traditional dried active yeast 1 tsp Sun-dried tomatoes

cup Use Mode Normal Use Menu Basic Use Colour Medium

Sunny orange bread

Freshly squeezed Orange Juice

cup

(approx 2 oranges, depending on size)

Honey 1 tbsp Salt

tsp Sunflower oil 1 tbsp Orange rind (grated zest) 2 oranges Strong white bread flour 2 cups Traditional dried active yeast 1 tsp Use Mode Normal Use Menu Sweet Use Colour Medium

Chocolate bread

Water

cup Skimmed milk powder 1 tbsp Caster sugar 6 tbsp Salt

tsp Sunflower oil 1 tsp Egg (beaten) 1 medium Strong white bread flour* 1

cups

Cocoa powder*

cup Traditional dried active yeast 1 tsp Use Mode Normal Use Menu Sweet Use Colour Medium * Sieve the flour and cocoa together before adding to pan. Check the mixture 5 minutes into the cycle and if mixture looks uneven, turn the breadmaker off at the mains socket and use a plastic spatula to help combine the ingredients. Either resume the program or restart it.

Mixed fruit bread

Water

cup Skimmed milk powder 2 tbsp Castor sugar

cup Salt

tsp Sunflower oil 2 tbsp Nutmeg

tsp Strong white bread flour 2 cups Traditional dried active yeast 1 tsp Mixed fruit*

cup Use Mode Normal Use Menu Sweet Use Colour Medium * Add the mixed fruit approximately 20 minutes into the cycle.

Malt loaf

Water

cup

Salt

tsp

Sunflower oil 1

tbsp Strong white bread flour 1 cup Black treacle 1 tbsp Malt extract 1

tbsp Strong white bread flour 1 cup Traditional dried active yeast

tsp

Sultanas*

cup Use Mode Normal Use Menu Sweet Use Colour Medium * Add when bleep indicates add fruit. The black treacle and malt extract is to be placed between 2 layers of flour, hence 2 lots of flour.

FFaasstt aanndd rraappiiddee bbrreeaaddss

FFaasstt bbrreeaaddss

These recipes require very warm water 30 to 35ºC.

Use fast acting yeast.

Basic white bread

Water

cup

Castor sugar 1

tsp

Salt

tsp Skimmed milk powder 1 tbsp Sunflower oil 2 tbsp Strong white bread flour 1

cups

Fast acting yeast 1

tsp Use Mode Fast Use Menu Basic Use Colour Medium

Wholemeal bread

Water

cup Honey 1 tbsp Salt 1 tsp Sunflower oil 1

tbsp Strong wholemeal flour 2 cups Fast acting yeast 1

tsp Use Mode Fast Use Menu Wheat Use Colour Medium

Raisin bread

Water

cup Skimmed milk powder 1 tbsp Castor sugar 1

cup

Salt

tsp Sunflower oil 2 tbsp Strong white bread flour 1

cups

Traditional dried active yeast 1

tsp

Raisins*

cup Use Mode Fast Use Menu Sweet Use Colour Medium *Add the raisins after 3 minutes

RRaappiiddee bbrreeaaddss

These recipes require very warm water 30 to 35ºC.

Use fast acting yeast.

Basic white bread

with honey with sugar

Water

cup

Skimmed milk powder 1

tbsp Honey 1 tsp Castor sugar 1

tsp Salt

tsp

Sunflower oil 2 tbsp 2

tbsp Strong white bread flour 2 cups 2 cups Fast acting yeast 2 tsp 2 tsp Use Mode Rapide Rapide Use Menu Sweet Sweet

Wholemeal bread

Water

cup Honey 1 tbsp Salt 1 tsp Sunflower oil 1

tbsp Strong wholemeal flour 2 cups Fast acting yeast 2 tsp Use Mode Rapide Use Menu Wheat

Raisin bread

Water

cup Skimmed milk powder 2 tbsp Castor sugar 2 tbsp Salt

tsp Sunflower oil 2 tbsp Cinnamon

tsp Strong white bread flour 2 cups Fast acting yeast 2 tsp Raisins*

cup Use Mode Rapide Use Menu Sweet *Add the raisins after 4 minutes

CCaakkee rreecciippeess

These cake type recipes require some group mixing outside the machine and mix/bake in the machine. Use tepid water at 21-28ºC.

Standard cake mix

Ingredients group 1

Softened butter

cup

Vanilla essence

tsp Eggs (beaten) 2 medium Lemon juice 1

tsp

Ingredients group 2

Plain flour 1

cup

Baking powder 1

tsp

Caster sugar

cup

Use Mode Special Use Menu Cake

Method 1

Mix group 1 together in a separate bowl.

Sieve group 2 together in a second bowl.

Combine groups 1 and 2 together until mixed.

Pour mixture into breadpan.

Banana nut loaf

Ingredient group 1

Butter 1 tbsp Milk

tbsp Banana (mashed)

cup Egg (beaten) small or medium 1 Walnuts (chopped)

cup Lemon (grated zest) 1 tsp

Ingredient group 2

All purpose flour

cups Bicarbonate of soda

tsp Baking powder

tsp Castor sugar

cup Salt Pinch

Use Mode Special Use Menu Quick

Method

Follow method given for standard cake mix.

Apple & walnut cake

Ingredient group 1

Egg 1 medium Milk 1 tbsp Sunflower oil 2 tbsp Peeled, cored and grated, Granny Smith apples 1 cup Walnuts, in pieces/chopped

cup

Ingredient group 2

Castor sugar

cup

All purpose flour 1

cups

Baking soda

tsp

Baking powder

tsp

Salt

tsp

Nutmeg

tsp

Cinnamon

tsp

Use Mode Special Use Menu Quick

Method

Follow method given for standard cake mix.

DDoouugghh rreecciippeess

Use tepid water at 21-28ºC. Quantities are for

one pan.

White rolls

Water

cups

Skimmed milk powder

tbsp Sunflower oil 1 tbsp Castor sugar 1 tbsp Salt 1 tsp Strong white bread flour 2 cups Traditional dried active yeast 1 tsp Use Mode Dough Use Menu Dough

Method 1

Knead and shape the dough into 6 rolls

Place on a greased baking tray

Allow to rise until they are double in size and glaze

Bake for approx 15 minutes at 200°C

Wholemeal rolls

Water

cup Skimmed milk powder 1 tbsp Sunflower oil 1 tbsp Honey 1

tbsp Salt 1 tsp Strong wholemeal flour 2 cups Traditional dried active yeast 1 tsp Use Mode Dough Use Menu Dough

Method

Follow method given for white rolls.

Hot cross buns

Milk

cup

Butter (softened)

cup Castor sugar 2 tbsp Egg (beaten) 1 medium Salt

tsp

Cinnamon

tsp

Strong white bread flour 1

cups Traditional dried active yeast 1 tsp Use Mode Dough Use Menu Dough

Mixed dried fruit (knead into dough)*

cup Egg for glaze 1 medium Milk for glaze 2 tbsp

Method 1

Remove the dough from the breadpan.

Knead the fruit into the dough*.

Divide the mixture into 6 and shape into buns.

Place the buns on a greased baking tray and cut a cross on the top of each one.

Cover and leave to rise until they double in size.

Glaze with egg and water mixture, leaving the cross unglazed.

Bake in a pre-heated oven at approx 190ºC for approx 15 minutes.

Pizza dough

Water

cup Castor sugar 1 tbsp Salt

tsp Sunflower oil 1 tsp Strong white bread flour 1

cups

Fast acting yeast

tsp Use Mode Dough Use Menu Pizza

Method 1

Knead the dough.

Shape into a flat round shape. Place on a greased baking tray.

Cover and allow to rise.

Add your desired topping.

Bake in a pre-heated oven at approx 200ºC for approx 15 minutes.

Raspberry braid

Water

cup Egg (beaten) 1 medium Sunflower oil 1 tbsp Castor sugar 2 tbsp Salt

tsp Strong white bread flour 2 cups Traditional dried active yeast 1 tsp Use Mode Dough Use Menu Dough

Method 1

Remove dough from pan and on a lightly floured

surface divide dough into half.

Roll each half into a 35 x 20cm (14” x 8”) rectangle.

Spread

cup of raspberry jam down (lengthways)

centre third of each rectangle.

Make diagonal cuts from the outer edges 2.5cm (1”) apart and 8cm (3”) long.

Fold alternate strips of dough over filling.

Place on greased baking sheets.

Let rise for 30 minutes.

Brush with an egg yolk and 1 tablespoon water glaze.

Combine until crumbly: 2 tbsp soft butter, 2 tbsp brown sugar,

cup ground almonds,

cup flour

and 1 tsp nutmeg.

Sprinkle half over each braid.

Bake at 175°C (350°F) for 30-35 minutes.

Bagels

Water

cup Castor sugar 1 tsp Salt

tsp Strong white bread flour 2 cups Traditional dried active yeast

tsp Use Mode Dough Use Menu Bagel

Method 1

When the dough is ready, remove from pan and turn dough out onto lightly-floured surface.

Divide into 10 equal portions. Roll into smooth balls. Use thumbs to make a 4 cm (1

”) hole in the

centre of each ball.

Place on a greased baking sheet.

Grease top of each bagel with vegetable oil. Cover with wax paper and dry towel. Place in a warm area free from drafts and allow to rise for 30 minutes or until doubled in size.

Meanwhile, bring 2 litres (3

pt) of water and 1

tablespoons sugar to boil.

Simmer 3 to 4 bagels at a time in water for 1 to 2 minutes, turning once or twice.

Remove with slotted spoon. Drain on paper towels. Place on greased baking sheet dusted with oatmeal.

Brush lightly with egg yolk and water mixture.

Sprinkle with poppy or sesame seeds, diced onion, garlic chips, or shredded cheddar cheese, if desired.

Bake at 200ºC (400ºF) for 25 to 30 minutes.

Basic pasta dough

Egg (beaten) 3 medium Pasta flour 1

cups Use Mode Dough Use Menu Pasta

Comments 1

When the cycle is complete turn dough onto a lightly floured surface.

Using a hand cranked pasta machine or rolling pin, roll dough out to desired thickness.

Cut into desired width, 3mm (

”) strips for narrow

width).

Leave to dry out.

Cook in boiling water for approximately 3 minutes.

Use both pans for double quantity.

JJaammss

Marmalade

Juice of Seville oranges 3 Rind/skin of Seville oranges 2 Preserving sugar 1 cup Water

cup Use Mode Special Use Menu Jam

Comments 1

Warm the jars before filling.

Use extrabake time if needed, according to the set of the marmalade and the size of the oranges.

Use tongs to remove the paddles before pouring the marmalade into prepared jars.

Do not allow paddles to fall into the jar - the jar could break.

Raspberry and apple jam

Raspberries 1 cup Chopped baking apples (peeled and cored) 1 cup Preserving sugar

cup Lemon juice 2 tbsp Use Mode Special Use Menu Jam

Comments 1

Warm the jars before filling.

Use extrabake time if needed, according to the set of the jam and the condition of fruit.

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

Do not allow paddles to fall into the jar - the jar could break.

Timer Total

Mode Menu delay time Knead 1 Rise 1 Knead 2 Rise 2 Punch Rise3 Bake Warm Fruit & Process Process up to nut disp*

Normal

Basic 12:20 2:20 5m 5m 20m 40m 30s 22m 48m 60m 2:00 Sweet 12:30 2:30 5m 5m 20m 40m 30s 25m 55m 60m 2:10 French 12:40 2:40 5m 5m 20m 40m 30s 30m 60m 60m 2:20 Wheat 12:50 2:50 5m 5m 20m 40m 30s 50m 50m 60m 2:30

Fast

Basic 12:20 1:20 15m 20m 45m 60m 1:10 Sweet 12:30 1:30 15m 25m 50m 60m 1:25 Wheat 12:50 1:50 15m 35m 60m 60m 1:45

Rapide

Basic N/a 0:45 10m 8m 27m 60m n/a Sweet N/a 0:50 10m 10m 30m 60m n/a Wheat N/a 0:58 10m 13m 35m 60m n/a

Dough

Pasta N/a 0:14 14m n/a Dough N/a 1:30 14m 15m 11m 50m 5s 1:22 Bagels N/a 1:50 20m 90m 5s 1:45

Special

Jam N/a 1:05 15m 50m n/a Quick N/a 1:43 3m 5m 5m 90m 60m n/a Cake N/a 1:34 8m 86m n/a Bake N/a 1:00 60m 60m n/a

m = minutes s = seconds X:XX = hours and minutes

*The fruit and nut dispensing column shows time on display when ingredients are to be added.

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QQuueessttiioonnss aabboouutt ggeenneerraall ppeerrffoorrmmaannccee aanndd ooppeerraattiioonn

Question 1

What should I do if the kneading blade

comes out with the bread?

Remove it with a pair of plastic tongs before slicing the bread. Since the blade can be disconnected from the pan, it is not a malfunction if it comes out in your bread.

Question 2

Why does my bread sometimes have some flour on the side crust?

In some cases, the flour mix may remain on the corners of the baking pan. When this happens, it usually 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 motor running.

The Kneading Blade or baking pan may not be inserted properly. Make sure the pan is facing the right way and that it has ‘clicked’ and seated into the bottom of the breadmaker.

Question 4

How long does it take to make bread?

Timings for each setting are outlined on page 7.

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 certain 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.

Question 8

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

The kneading blade may ‘stick’ in place after baking. Running warm or hot water over the blade should loosen it enough to be removed. If still stuck, soak in hot water for about 30 minutes.

Question 9

Can I wash the baking pan in the dishwasher?

No. The baking pan and kneading blade must be washed by hand.

Question 10

What will happen if I leave the finished bread in the baking pan?

Whilst still in the breadmaker for the first hour after baking is complete the bread ’keeps warm’ to prevent it becoming ‘soggy’.

Leaving the bread in the breadmaker after the keep warm period may result in a ‘soggy’ loaf of bread as excess 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?

The 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 10 hours plus the particular cycle time. For example, Normal Basic has a cycle time that takes 2:20 hours, so it may be delayed up to 12:20 hours. The minimum length of delay for each Normal and Fast mode setting is 10 minutes. The clock increases and decreases in increments of 10 minutes.

QQuueessttiioonnss aabboouutt iinnggrreeddiieennttss aanndd rreecciippeess

Question 14

How do I know when to add raisins, nuts,

etc. to the bread?

There is a beeper tone to signal that you may add raisins, nuts, etc. after the initial kneading cycle is complete. Note: The beeper sounds after 20 minutes. For Normal mode see ‘Baking cycle times’ chart other “Add nuts & raisins” time.

In some cases, ingredients can be broken up during the initial kneading cycle. Each recipe indicates the best time to add fruit and nuts to the dough.

Question 15

How come my bread comes out too moist? What can I do?

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

teaspoon and decrease the sugar and/or water/milk slightly.

Question 16

Why do I get air bubbles at the top of the bread?

This can be caused by using too much yeast. Decrease the yeast by

tsp.

Question 17

Why does my bread rise and then collapse or crater?

The bread may be rising too much. To reduce the rate of rising, reduce the amount of yeast and/or increase 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 2 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 Normal mode.

Question 19

Is it important for ingredients to be at room temperature before adding them to the baking pan?

Yes, even when the delay timer is being used. (Water for fast bake and rapide must be 30-35°C).

Question 20

Why do the loaves vary in height and weight? The whole wheat/wholemeal breads are always shorter. Am I doing something wrong?

No, it is normal for Whole Wheat and Wholemeal breads to be shorter and denser than Basic or French breads. Whole Wheat and Wholemeal flour are heavier than white bread flour, therefore they don’t rise as much during the bread making process. This is also true for bread containing fruit, nuts, oats and bran.

Question 21

Can I premix the yeast with water?

No, the yeast must be kept dry and put into the baking pan last, above the flour. this is especially important when the delay timer is being used.

Question 22

Why can’t I use pasta and bagels menu together?

These menu settings are not compatible to run at the same time because the kneading and rise times are different. This also applies to dough and pizza.

Question 23

Why can’t I combine Menu settings from different Mode settings?

The cycle times for these menus are different and cannot be combined.

Question 24

When I select to use one pan only (left or right), both blades turn.

The motor drives both pans at the same time. We advise you to remove the blade from the pan not being used - do not put your hand in this pan when running.

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PPoossssiibbllee ccaauussee SSoolluuttiioonn

Bread sinks in the centre

Too much liquid or liquid too warm Measure ingredients accurately. Use liquids at

temperatures between 21°C and 28°C (between 30-35°C for fast and rapide)

Salt was not added, causing bread to Measure ingredients accurately over rise and collapse

Too much yeast was added Measure ingredients accurately High humidity and hot ambient temperatures Bake during the coolest part of the day,

can cause bread to over rise and collapse Try reducing the yeast by 1/4 teaspoon or use liquids

direct from the refrigerator. Do 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

Bread did not rise enough

Not enough yeast was added Measure ingredients accurately Yeast 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 Water was too hot and killed the yeast Use liquids at temperatures between 21°C and 28°C

(between 30-35°C for fast and rapide)

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

liquid before program has started

Bread 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

(between 30-35°C for fast and rapide) Too much flour or not enough salt Measure ingredients accurately

Bread 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

Bread over browned

Too much sugar Measure ingredients accurately Crust 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

(between 30-35°C for fast and rapide) 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

and increase yeast activity the yeast by 1/4 teaspoon or use liquids direct from the

refrigerator. Do not use the Timer function Water was too hot and killed the yeast Use liquids at temperatures between 21°C and 28°C

(between 30-35°C for fast and rapide)

Bread surface is sticky

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

The wet/dry balance of the ingredients may Measure ingredients accurately be incorrect

E01 or E00 message on display

Breadmaker is too cold or too hot The breadmaker is programmed to only operate

between -10ºC (14°F) and 50ºC (122°F) in the chamber.

Allow to warm or cool Temperature in breadmaker is too high from Remove the bread pan and wait until the breadmaker

previous use has cooled down, leave the lid open

444/8502/51 Rev 1 3/01

Morphy Richards products are intended for household use only.

Morphy Richards has a policy of continuous improvement in product quality and design. The Company, therefore, reserves the right to change the specification of its models at any time.

The After Sales Division, Morphy Richards Ltd, Mexborough, South Yorkshire, England, S64 8AJ

Helpline (office hours): UK (local rate) 08450 777700, Republic of Ireland 1800 409119

For additional information on Morphy Richards products

www.morphyrichards.co.uk

Morphy richards 48270 user Manual

Specifications and Main Features

Frequently Asked Questions

User Manual