Morphy Richards 48300 User Manual

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Long loaf

Fastbake breadmaker 48300 range

Please read and keep these instructions

getting the best from your new breadmaker...

www.morphyrichards.co.uk

Accurate measuring is essential

It is essential to measure ingredient quantities carefully, even slight changes may effect loaf quality, use the measuring spoon’s and cup provided.

Yeast content

If loaf rises too high and then collapses ensure the ingredients were measured accurately. If problem persists, reduce yeast by a quarter of a teaspoon.

Mains switch

Ensure the switch on the base of the breadmaker is switched to the ON 'I' position.

Important safety instructions

The use of any electrical appliance requires the

following of basic common sense safety rules.

Primarily there is danger of personal injury and secondly the danger of damage to property and the appliance. These are indicated in the text by the following two conventions:

WARNING: Danger of personal injury

IMPORTANT: Damage to the appliance

In addition we offer the following essential safety advice.

Location

•Always locate your appliance away from the edge of

a worktop.

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

surface.

• Do not use outdoors.

Mains lead

• The mains lead should reach from the socket to the

base unit without straining the connections.

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

worktop 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

• WARNING: 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.

• WARNING: Avoid contact with moving parts.

• 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 the appliance with wet or moist hands.

Children

Never allow a child to operate this appliance. Children are vulnerable in the kitchen particularly when 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 be reaching.

Other safety considerations

• If the mains lead of this appliance is damaged do not use it. Telephone Morphy 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 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.

• Keep the appliance and the cable away from heat, direct 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 accessory parts, cleaning the machine or whenever a disturbance occurs. Pull on the plug, not the cable.

Contents

Operating instructions

Important safety instructions 2 Introduction 4 Before first use 4 Electrical requirements 4 About this breadmaker 4 About the recipes 4 Components 5 Control panels buttons, display and functions 6 Program descriptions 7 Using your breadmaker 8 Using the timer 9 Beeper 9 Power interuption 9 Slicing and storing bread 9 Care and cleaning 10 Storing the unit 10 Know your ingredients 11 Measuring ingredients 12 Ingredient temperatures 13 Creating your own yeast breads 13 Special glazes for yeast breads 13 Other tips 13

Recipes

Basic breads

Basic white bread 14 Softgrain bread 14 Brown loaf 14 Italian herb bread 14 Cheese & onion bread 14 Raisin bread 14 Sun-dried tomato loaf 14 Malt loaf 15 Olive bread 15 Pizza loaf 15 Cheddar pepper bread 15 Peanut butter bread 15 Tropical mix and honey bread 15 Orange bread 15

French bread

French bread 15

Wholewheat breads

Wholewheat bread 16 Granary loaf 16

Rapid

Basic white bread 16 French bread 16 Wholewheat bread 16

Sweet

Mixed fruit loaf 16 Chocolate bread 16

Fastbake small

Fastbake white bread 17

Fastbake large

Fastbake white bread 17

Cakes

Parkin 17 Madeira cake 17 Mixed fruit cake 17 Coconut cake 17

Quick dough recipes

White bread rolls 18 Wholewheat bread rolls 18 Hot cross buns 18 Pizza base 18 Russian Kulich 18 Raspberry braid 19

Pasta

Pasta 19

Jams

Marmalade 20 Raspberry and apple 20 Plum 20

Gluten free recipes

Gluten free loaf 21 Gluten free madeira cake 21 Bread mixes 21

Further information

Baking cycle times 22 Conversion chart 23 Need help? (questions and answers) 24-25 Troubleshooting 26-27

Electrical requirements

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.

About this breadmaker

About the recipes

• It has two settings to make a small 680g (1.5lb) or

large 909g (2lb) loaf (approx weight - depends on

recipe).

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. Use the measuring cup and spoons provided.

Introduction

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.

1 Put in the ingredients. 2 Select program from the menus and press start. 3 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 wholewheat, you can also prepare doughs for bread rolls, pizza, cake and jam. 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. 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 bread pan is non-stick coated. Do not use

scouring pads or any abrasives on any part of the

breadmaker. 4 For first time use oil, butter or margerine to grease

the bread pan and bake empty for about 3-5 max

minutes (select the Bake program).

5 Allow to cool and 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 result in the unit emitting some vapour when first used, this is normal.

The breadmaker is fitted with a mains switch on the base of the machine, it can be left permanently switched on ready for use.

The breadmaker programme is started by the start-stop button on the control panel.

If when you plug in the breadmaker and switch on at the mains there is no display, make sure the on/off switch on the base of the breadmaker is switched to the 'I' ON position.

Before first use

Lid handle

Cover

Main body

Control panel

Viewing window

Kneading blade

Handle

Baking pan

Rotating shaft

Components

Air vents

On/off mains switch on the base

Control panel buttons, display & functions

Menu button

For choosing the bread making program from the list 1 to 11

Start

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

Stop

Press to stop for approx 1 second, a beep sounds to confirm and the colon (:) stops flashing.

Timer delay buttons

Use to delay the start of bread making (all programs except Fastbake, pasta and bake)

Display window

Shows crust colour selected Shows size selected Shows the program number Shows time left before completion (3:20, for example, is 3 hours and 20 minutes; 0:20 is 20 minutes) Shows temperature warning - see ‘Troubleshooting’

Colour button

For selecting crust colour from light, medium or dark (certain programs only) and rapid setting.

If the display shows 0:00, press the Start/Stop button to activate the Menu setting mode. You can then select the menu desired.

Loaf size button

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

Program descriptions

1 Basic white (3:18 and 3:25)

For white and brown bread. Also for flavoured breads with added herbs and raisin.

2 French (3:32 and 3:35)

For the baking of light weight bread such as french bread which has a crisper crust and light texture.

3Wholewheat (3:33 and 3:40)

For the baking of bread containing significant amounts of wholewheat. This setting has longer preheat time to allow the grain to soak up the water and expand. The kneading blade does not turn during this 15 minute rest period. It is not advised to use the delay timer as this can produce poor results. It has been found that some wholemeal

flours perform better on the basic menu setting.

4 Sweet (3:22 and 3:27)

For the baking of sweet type bread which gives a crisper crust than on basic setting. The crisper crust is produced by the sugar ‘burning’.

5 Fastbake (1:20) Small

For preparation of a small white loaf in a reduced time period. Loaves made on this setting can be shorter and the texture more moist. Water temperature 35-45˚C.

6 Fastbake (1:20) Large

For preparation of a small white loaf in a reduced time period. Loaves made on this setting can be shorter and the texture more moist. Water temperature 35-45˚C.

7Cake (1:43)

This setting will mix ingredients and then bake for a preset time. It is required to mix two groups of ingredients in bowls before adding to the breadmaker (see cake recipes). Selecting the loaf size as large will bake the cake longer for a crispier crust.

8Dough (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.

9 Pasta (0:20)

The pasta setting is a 30 minute knead which can be used for general mixing of other flour based recipes. Do not exceed 3 cups of dry mix.

10 Jam (1:05)

Use this setting for making jam from 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. 11 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 off by

pressing the stop button, when you have completed

the bake process. It is advised that you check the

condition of the bread or jam after 10 minutes and

at 10 minute intervals.

Pressing ▲ increases the time in increments of 10

minutes up to maximum 1 hour.

When selecting bake straight after another program,

if the message E:01 is displayed, open the lid,

remove the pan and allow to cool for 10 minutes.

When cool, replace the baking pan and its contents,

set program and press start.

Times indicated are for loaf size option, crust colour

selection will vary these times. See cycle chart page

22.

Rapid

The rapid function is available on basic, wholewheat

and french settings. For bread that is required in a

shorter time. Bread baked on this setting is usually

smaller with a dense texture.

•First set the menu required 1, 2 or 3 then press the

colour button to select rapid.

Using your breadmaker

1 Take out the pan

Open the lid and remove the pan by lifting the handle, pull firmly upwards. Place on the work surface. It is important that the pan is filled with ingredients outside the machine so that any accidental spillage is not allowed to get into the machine.

2 Attach the blades

Attach the kneading blades to the shaft by 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 21-28˚C.

• If recipe calls for ingredients to be added like fruit and nuts etc, add these at the indicated time (page

22) this reduces the chances of the added ingredient being chopped.

4 Put pan back in

Place the baking pan back in the breadmaker, press down firmly until it locks in place. You will hear a click. Close the lid.

5 Plug in

Plug into the power supply. The breadmaker will automatically be set to basic bread menu and normal time.

•Everytime you press a button you will hear a beep to confirm.

6 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.

8 Select colour

Choose desired crust colour by pressing Colour button. This is also used to select rapid setting.

9 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.

Progress

The breadmaker will automatically proceed through the programmed stages as shown in the ‘Baking cycle times’ section.

• 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. The display then defaults back to program time.

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. Beeps will be heard when the keep warm period is finished. Press STOP to end this keep warm process.

14 Remove the food

Press Stop. Open the lid. WARNING: Use oven gloves when removing the baking pan (taking care as it is very hot).

15 Turn out the bread

Allow the bread to cool in the pan for 5-10 minutes, then turn the pan upside down and tap the bread from the pan onto a rack to cool. If the blade remains in the pan, fill the pan with warm water to loosen the blade and prevent it from sticking to the shaft.

• The kneading blades normally stays 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.

16 Always press STOP and 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

Room temperature note

The breadmaker will work well in a wide range of

temperatures, but there could be a difference in loaf size between a very warm room and a very cold room. We recommend the room temperature should be between 15˚C and 30˚C.

Using the timer

Use the timer when you want the bread ready later, or in the morning. A maximum of 13 hours can be set.* 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. 1 Decide when you want the bread to be ready and

calculate the difference in time between now and

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

is now 9:00pm, the difference is 11 hours. 2 Enter this time by pressing ‘Time ▼’ and ‘Time ▲’

buttons. Arrows will move time up or down in 10

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 The timer delay is up to a maximum of 13 hours.*

This is when the bread will be ready to remove from

the machine, see page 8 item 14 ‘Remove the

food’. * Varies slightly - see cycle time chart for exact delay

times. * When the timer is used it may not be convenient to

add any additional ingredients at the time required.

You can add the rest of the ingredients before the

flour, however these may get chopped up.

Beeper

The beeper sounds:

•when pressing any button;

•when the program finishes;

• when keep warm finishes.

•During the 2nd knead cycle of certain programs to

indicate that fruit, nuts or other ingredients can be

added.

Power interuption

1 After a brief power supply failure 7 minutes MAX.

• When the power is reconnected the breadmaker will

continue the set programme automatically.

• if it has gone beyond this time and the breadmaker

has defaulted back to the start time, you must

either: i) If the program has not reached rise 1 select the

program required and press start. ii) If the program has passed rise 1, 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 20-40 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, after 4 to 5 days.

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.

2 Wait until the breadmaker has cooled.

•IMPORTANT: Do not immerse or splash either the body 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

a damp cloth or slightly dampened sponge.

4 Brown staining of the lids inner surface and vents

may be seen. This is vapour residue from the ingredients carried up in the escaping steam during baking. This has no detrimental affect to the material of the breadmaker or quality of the baked loaf. Simply wipe this away with a hot soapy cloth or sponge after every use or when it appears.

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

interior of the breadmaker.

6a Slide the lid out of the location groove on one side

and then lift upwards to remove. Wipe the interior surface with a damp cloth or sponge.

6b Reverse the procedure to put lid back into position.

7 Baking pan: Clean the baking pan with warm water,

soap is not necessary. Avoid scratching the nonstick surface. Dry it thoroughly before placing it back 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.

• 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 metal spatulas, knives or forks.

The coating may change colour after long use, this

is only caused by heat and moisture and will not affect the performance of the unit or quality of your bread.

The hole in the centre of the kneading blade shoud

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.

Storing the unit

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.

Care and cleaning

Know your ingredients

Understanding baking

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.

Important note on flours

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 white 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.

Other ingredients

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. Fast action granular yeast is used in all recipes that call for yeast. There are basically three different types of yeast available, fresh, traditional dry active and fast action.

It is recommended that fast action type yeast be used. This type of yeast comes in sachets and are labelled fast action, easy bake or easyblend.

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 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: 1 Place half a cup of lukewarm water into a small

bowl or cup.

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

tsp. of yeast over the surface.

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

for 10 minutes undisturbed.

4 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.

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.

Vitamin C - Ascorbic acid

Ascorbic acid helps improve the volume of the loaf. Vitamin C powder or tablets should be used. You can also use the orange flavour vitamin C supplement tablet. These are usually marked in mg (milligrams) strength. If they are 200mg tablets, use

tablet for 100mg dose. The tablet must be crushed between 2 spoons to create a powder. If using powder refer to the packet instructions but a

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 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. The measuring cup 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 measuring cup to the indicated line. 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) the measuring spoons provided must be used. Measurements must be level, not heaped as this small difference could throw out the critical balance of the recipe.

DO 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’ volume which is based on the ‘American

cup of 8floz and is conveniently marked in

divisions.

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

fill and weigh the required number of cups and

record 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.

A conversion table is provided on page 23.

• There are 2 spoons provided to cover all combinations of quantities in the recipes. Tablespoon tbsp, teaspoon and

teaspoon

(marked with line) and a

tsp.

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 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 45°C (113°F), may kill the yeast.

Creating your own yeast bread

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. Do not exceed 4 cups of flour and

cup fruit and nut.

Special glazes for yeast breads

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.

Other tips when making dough

• 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). Use the

automatic breadmaker to prepare this dough.

•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 good texture.

• 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 (

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.

Recipes

All of the following recipes use this same general

method:

1 Measure ingredients into baking pan. 2 Use tepid water 21-28˚C, for fastbake 35-40˚C. 3 Insert baking pan securely into unit, close lid. 4 Select appropriate bread setting. 5 Push start button. 6 When bread is done, remove pan from unit using

oven mitts.

7 Remove bread from baking pan, (and kneading

blade from bread if necessary).

8 Allow to cool before slicing.

This method is modified by notes, if applicable, at

the end of each recipe.

These recipes have been developed using Allinson

flours and Easybake Allinson yeast.

1 Recipes for basic breads

Basic white bread

Small Large

Water 1

cup 1

cups

Skimmed milk powder 2

tbsp 3 tbsp

Sugar 2 tbsp 3 tbsp Salt 1

tsp 2

tsp

Sunflower oil 2

tbsp 4 tbsp Strong white bread flour 3 cups 4 cups Fast action yeast

tsp 1 tsp

Use setting 1 Basic 1 Basic

Softgrain bread

Small Large

Water 1

cup 1

cups

Skimmed milk powder 2

tbsp 4 tbsp

Sugar 2

tbsp 3 tbsp

Salt 1

tsp 2 tsp

Sunflower oil 2

tbsp 4 tbsp Strong white softgrain bread flour 3 cups 4 cups Fast action yeast 1tsp 1 tsp Use setting 1 Basic 1 Basic

Brown loaf

Small Large

Water 1 cup 1

cups Skimmed milk powder 2 tbsp 3 tbsp Demerara Sugar 2

tbsp 5 tbsp

Salt 1

tsp 2 tsp Sunflower oil 2 tbsp 3 tbsp Strong brown bread flour 3 cups 4 cups Fast action yeast 1 tsp 1

tsp

Use setting 1 Basic 1 Basic

Italian herb bread

Small Large

Water 1

cup 1

cup

Skimmed milk powder 2

tbsp 3tbsp

Sugar 2

tbsp 2

tbsp

Salt 1

tsp 2 tsp

Sunflower oil 2

tbsp 3tbsp Strong white bread flour 3 cups 4 cups Dried marjoram 1

tsp 2 tsp Dried basil 1

tsp 2 tsp Dried thyme 1

tsp 2 tsp Fast action yeast

tsp 1 tsp

Use setting 1 Basic 1 Basic

Cheese & onion bread

Small Water 1 cup Skimmed milk powder 2 tbsp Sugar 2 tbsp Salt 1 tsp Dried onion granules or flakes 2

tbsp

Danish blue

cup -80g Strong white bread flour 3 cups Fast action yeast

tsp Use setting 1 Basic **Do not use onion salt

Raisin bread

Small

Water 1

cup

Skimmed milk powder 2

tbsp

Castor sugar

cup Salt 1

tsp

Cinnamon

tsp Sunflower oil 2

tbsp Strong white bread flour 3 cups Fast action yeast 1 tsp Raisins*

cup Use setting 1 Basic *add raisins at time indicated ‘baking cycle times’ page 22.

Sun-dried tomato loaf

Small Large

Water 1 cup 1

cups

Olive oil 2 tbsp 2

tbsp

Sunflower oil 2

tbsp 3 tbsp

Salt 1

tsp 1

tsp

Sugar 2 tbsp 2

tbsp

Dried mixed herbs 1

tsp 2 tsp Strong white bread flour 3 cups 4 cups Fast action yeast

tsp 1 tsp

Sun-dried tomatoes

cup

cup Use setting 1 Basic 1 Basic **Salt could be omitted as sun dried tomatoes are high in salt.

Malt loaf

Small

Water

cup Salt 1 tsp Sunflower oil 2 tbsp Black treacle

cup Malt extract

cup Plain flour 2

cup Fast action yeast 1 tsp Sultanas*

cup Use setting 1 Basic *add sultanas at time indicated ‘baking cycle times’ page 22.

Olive bread

Small Large

Water 1 cup 1

cups

Skimmed milk powder 2

tbsp 3 tbsp

Salt 1

tsp 1

tsp

Sugar 2 tbsp 2

tbsp

Sunflower oil 2

tbsp 3 tbsp

Dried mixed herbs 1

tsp 2 tsp

Strong white bread flour 2

cups 3

cups

Strong wholemeal flour

cup

Fast acting yeast

tsp 1 tsp

Chopped olives*

cup

cup Use setting 1 Basic 1 Basic *add olives at time indicated ‘baking cycle times’ page 22.

Pizza loaf

Small Large

Water 1

cup 1

cups Strong brown flour 2 cups 2 cups Strong white flour 1 cup 2 cups Skimmed milk powder 1

tbsp 2 tbsp

Sugar 1 tbsp 1

tbsp Salt 1 tsp 1

tsp Sunflower oil 1 tbsp 1

tbsp Dried oregano 2 tsp 2

tsp Fast action yeast

tsp 1 tsp Pepperoni 75g 100g Stuffed olives*

cup

cup Use setting 1 Basic 1 Basic *add olives at time indicated ‘baking cycle times’ page 22.

Cheddar pepper bread

Small Water 1 cup Skimmed milk powder 2 tbsp Worcester sauce 2 tsp Salt 1

tsp Sugar 2 tbsp Black pepper

tsp Dry mustard 1 tsp Mature cheddar

cup Strong white flour 3 cups Fast action yeast

tsp Use setting 1 Basic

Peanut butter bread

Small

Water 1

cups

Brown sugar

cup Salt 1 tsp Smooth peanut butter

cup Strong white flour 3

cup Fast acting yeast 1 tsp Use setting 1 Basic

Tropical mix and honey bread

Small Water 1 cup Sunflower oil 2 tbsp Honey 2 tbsp Salt 1

tsp

Tropical mix*

cup Strong white bread flour 3 cups Fast action yeast

tsp Use setting 1 Basic *add mix at time indicated ‘baking cycle times’ page 22.

Orange bread

Small

Freshly squeezed orange juice 1

cup (3 medium) Sunflower oil 1 tbsp Honey 2 tbsp Salt 1 tsp Strong white flour 3

cups Sunflower seeds (optional) 2 tbsp Orange rind (grated) From all oranges used Fast action yeast 1 tsp Use setting 1 Basic

2 Recipes for french bread

French bread

Small Large

Water 1 cup 1

cup

Skimmed milk powder 2 tbsp 2

tbsp

Sugar 1 tbsp 1

tbsp

Salt 1tsp 1

tsp

Sunflower oil 1 tbsp 1

tbsp Strong white bread flour 3 cups 4 cups Fast action yeast 1 tsp 1

tsp Use setting 2 French 2 French

3 Recipes for wholewheat

bread

Wholewheat bread

Small Large

Water 1

cup 1

cup

Skimmed milk powder 1

tbsp 3 tbsp Sunflower oil 2 tbsp 3 tbsp Brown sugar 3 tbsp 5 tbsp Salt 1

tsp 2 tsp *Strong wholemeal bread flour 3 cups 4 cups Fast action yeast 1 tsp 1

tsp Use setting 3 Wholewheat 3 *Substitute 1 cup of strong white bread flour for a lighter texture.

Granary loaf

Small Large

Water 1

cup 1

cup Skimmed milk powder 2 tbsp 3 tbsp Soft brown sugar 2

tbsp 5 tbsp

Salt 1

tsp 2 tsp Sunflower oil 2 tbsp 3 tbsp Granary malted brown bread flour 3 cups 4 cups Fast action yeast 1 tsp 2 tsp Vitamin C tablet* 1 x 100mg 1 x 100mg Use setting 3 Wholewheat 3 *Optional: By adding a vitamin C tablet, the rise of the bread can be improved. Crush tablet between 2 teaspoons and add. **Substitute 1 cup strong white bread flour for a lighter texture

Rapid

(This function is avaliable on basic, wholewheat and french settings).

Basic white bread

Small Large

Water 1

cup 1

cups Skimmed milk powder 2 tbsp 3 tbsp Sugar 2 tbsp 3 tbsp Salt 1

tsp 2 tsp

Sunflower oil 2 tbsp 3 tbsp Strong white bread flour 3 cups 4 cups Fast action yeast 1

tsp 2 tsp Use setting 1 Rapid 1 Rapid Use water at 35-45˚C

French bread

Large

Water 1

cup

Skimmed milk powder 2

tbsp

Sugar 1

tbsp

Salt 1

tsp

Sunflower oil 1

tbsp Strong white softgrain bread flour 4 cups Fast action yeast 1

tsp Use setting 2 Rapid Use water at 35-45˚C

Wholewheat bread

Large

Water 1

cup Skimmed milk powder 3 tbsp Brown sugar 5 tbsp Salt 2 tsp Sunflower oil 3 tbsp Strong wholemeal bread flour 4 cups Fast action yeast 2 tsp Use setting 3 Rapid Use water at 35-45˚C

4 Sweet

Mixed fruit loaf

Small

Water 1

cups

Skimmed milk powder 2

tbsp

Castor sugar

cup

Salt 1

tsp

Sunflower oil 2

tbsp Strong white bread flour 3 cups Nutmeg

tsp Fast action yeast 1 tsp Dried mixed fruit*

cup Use setting 4 Sweet *add fruit at time indicated ‘baking cycle times’ page 22.

Chocolate bread

Small Water 1 cups Egg (beaten) 1 medium Skimmed milk powder 1 tbsp Sunflower oil 1 tbsp Castor sugar

cup

Salt

tsp

Walnuts (chopped) * optional

cups

Strong white bread flour 2

cups

Cocoa powder

cup

Fast action yeast

tsp Use setting 4 Sweet *add walnuts at time indicated ‘baking cycle times’ page 22.

5 Recipes for fastbake small

Fastbake white bread

Small

Water* 1

cup

Skimmed milk powder 2

tbsp Sugar 2 tbsp Salt 1

tsp Sunflower oil 2

tbsp Strong white bread flour 3 cups Fast action yeast 2 tsp Use setting 5 Fastbake * Use water between 35 and 45˚C.

6 Recipes for fastbake large

Fastbake white bread

Large

Water* 1

cup Skimmed milk powder 3 tbsp Sugar 2

tbsp Salt 2

tsp Sunflower oil 4 tbsp Strong white bread flour 4 cups Fast action yeast 2

tsp Use setting 6 Fastbake * Use water between 35 and 45˚C.

7 Recipes for cakes

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 texture. Adjustments to the recipe may be required for personal taste - less butter and sugar to reduce the richness, less water and/or eggs to reduce moisture.

Variations

Cherries -

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

cup or chocolate chips -

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

Parkin

Water

cup Skimmed milk powder 2 tbsp Butter (softened)

cup Black treacle 3 tbsp Golden syrup 4 tbsp Self raising flour 1

cups

Salt

tsp

Ground ginger

tsp

Quaker oats

cup Egg beaten 1 Use setting 7 Cake

Madeira cake

Ingredients group 1

Butter (softened)

cup

Vanilla essence

tsp Eggs (beaten) 3 medium Lemon juice 2 tsp

Ingredients group 2

Plain flour 1

cup Baking powder 2 tsp Castor sugar

cup

Use setting 7 Cake

Method 1 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 Pour mixture into breadpan.

Mixed fruit cake

Ingredient group 1

Butter (softened)

cup

Water

cup Beaten eggs 2 medium Lemon juice 2 tsp Dried mixed fruit 1 cup

Ingredient group 2

Plain flour 2 cups Baking powder 1

tsp

Brown sugar

cup Ground cinnamon

tsp Ground nutmeg

tsp Use setting 7 Cake

Method

Follow method given for standard cake mix.

Coconut cake

Melted butter or margarine

cup Castor sugar

cup Beaten egg 2 Large Desiccated coconut 1

cup Self raising flour 1 cup Lemon juice 1

tsp Use setting 7 Cake

Method

Mix all the ingredients in a bowl before adding to breadmaker.

8 Recipes for dough

See other tips page 13.

White bread rolls

Water 1

cups Skimmed milk powder 1 tbsp Sugar 2 tbsp Salt 1

tsp Sunflower oil 2 tbsp Strong white bread flour 3

cups Fast action yeast 1

tsp Use setting 8 Dough

Method 1 Knead and shape the dough into 6 rolls 2 Place 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, 375˚F gas

mark 5.

Wholewheat bread rolls

Water 1

cups Skimmed milk powder 2 tbsp Honey 2 tbsp Brown sugar 1 tbsp Salt 1

tsp Sunflower oil 2 tbsp Strong wholewheat bread flour 3

cups Fast action yeast 1

tsp Use setting 8 Dough

Method

Follow method given for white rolls.

Hot cross buns

Water 1 cup Butter (softened)

cup

Sugar

cup Egg (beaten) 1 Salt 1 tsp Strong white bread flour 3

cups Fast action yeast 2 tsp Cinnamon 1 tsp Nutmeg

tsp Raisins 1 cup Use setting 8 Dough

Method 1 Divide into 8-12 pieces. Shape and flatten slightly. 2 Slash top of bun to form a cross. 3 Glaze with egg and milk (but not the cross). 4 Cover and allow to rise for 30 minutes. 5 Bake in oven 375˚F (190˚C) gas mark 5 for 16-18

minutes.

Pizza base

Water 1 cup Sugar 2 tbsp Salt 1 tsp Sunflower oil 1 tbsp Strong white bread flour 2

cups

Fast action yeast

tsp

Use setting 8 Dough

Method

1 Pre-heat oven. 2 Shape into a flat round shape (12”) 30cm. 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 200˚C until golden brown.

! This is for a deep pan 12” size. For a thin and crispy, divide into 2 for 2 x 12” pans.

Russian Kulich

Water 1 cup Beaten egg 1 med Skimmed milk powder 3 tbsp Butter (softened)

cup Flaked almonds 2 tbsp Salt 1

tsp

Raisins

cup

Mixed fruit

cup

Strong white flour 3

cup

Fast action yeast 1

tsp

Use setting 8 Dough

Method

Makes 2 large baps

1 Add ingredients in order as listed. 2 Select dough setting and push start button. 3 When the dough is ready, remove dough from pan

and turn dough out onto a lightly floured surface.

4 Divide into 2 equal pieces. 5 Shape and flatten slightly. 6 Place on a well greased baking tray. 7 Brush lightly with melted butter. 8 Let stand, covered for 20-25 minutes or until double

in size.

9 Bake at 190˚C (375˚F) gas mark 5 for 15-20

minutes.

Raspberry braid

Water 1 cup Beaten egg 1 med Butter (softened) 2 tbsp Castor sugar

cup

Salt

tsp

Strong white bread flour 3

cup

Fast action yeast 1

tsp

Use setting 8 Dough

Method

Makes 2 braids.

1 Measure ingredients into a baking pan. 2 Insert baking pan securely into baking unit, close

lid.

3 Select dough setting. 4 Push start button. 5 When dough is ready remove dough from pan and

on a lightly floured surface divide dough into half.

6 Roll each half into a 36 x 20 cm (14 x 18inch)

rectangle.

7 Spread

cup raspberry jam lengthways down

centre third of each rectangle.

8 Make diagonal cuts from the outer edges 2.5cm

(1inch) apart and 7.5cm (3 inches) long.

9 Fold alternate strips of dough over filling. 10Place on a greased baking sheets. 11Brush with melted butter. 12Let rise 30 minutes (until well risen). 13Brush with an egg yolk and 1 tbsp water mixture. 14Combine until crumbly:

2 tbsp soft butter 2 tbsp brown sugar

ground almonds

cup flour

1 tsp nutmeg

15Sprinkle half over each dough. 16Bake at 175˚C (350˚F) gas mark 4 for 35-35

minutes.

9 Pasta

Pasta

Eggs 4 medium Pasta flour 2 cups Use setting 7 Pasta

Method A 1 When the cycle is complete turn dough onto a lightly

floured surface.

2 Using a hand cranked pasta machine or rolling pin,

roll dough out to the desired thickness.

3 Cut into the desired width, 3mm (

“ strips for

narrow width).

4 Cook in boiling water for approximately 3 minutes.

Method B

If using a pasta machine follow the instructions provided. When the pasta flour and eggs are mixing, a glue like mix is initially produced this can sometimes stick to the corners of the baking pan. If this happens wait until the cycle has ended, using a wooden spatula pull in the unmixed flour into the centre of the pan. Reclose the lid and select menu 7 and press to repeat the cycle, stop after 6 minutes.

10 Recipes for jams

Marmalade

Juice from oranges 3 medium Rind of oranges grated 2 Preserving sugar 1 cup Water 1 tbsp Pectin if needed 2 tsp Use setting 10 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 marmalade into the jars.

• Do not lift the lid during mixing.

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

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

Raspberry and apple jam

Raspberries, frozen, measured before defrosting 2 cups Chopped baking apples (peeled and cored) 1 cup Preserving sugar 1 cup Lemon juice 3 tbsp Use setting 10 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.

Plum jam

Plums chopped, remove stone 2 cups Chopped baking apples (peeled and cored) 1 cup Preserving sugar 1 cup Lemon juice 3 tbsp Use setting 10 Jam **Alternately use 3 cups of plums and no apples.

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.

Notes

Depending on quality of fruit pectin may be required to firm up the jam, refer to the packet for instructions.

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 removed. 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 free white flour mix and fibre 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 free breads when one day old or more it will need ‘refreshing’. 2 slices placed in a microwave for 10-15 seconds will usually do this. Any remaining fresh bread can be frozen for storage. To 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.

Gluten free white bread

Small

Water 1

cups Skimmed milk powder 4 tbsp Granulated sugar 3 tbsp Salt 2 tsp Sunflower oil 4 tbsp Nutricia glutafin gluten free fibre mix 1 packet Dry yeast (supplied with flour)

tsp Use setting 1 basic The loaf is nearly 2lb in weight.

Madeira gluten free cake

Ingredients group 1

Butter (melted)

cup

Vanilla essence

tsp Eggs (beaten) 3 medium Lemon juice 2 tsp Water

cup

Ingredients group 2

Nutricia glutafin gluten free (white mix) 1

cup Baking powder 2 tsp Caster sugar

cup

Use setting 7 Cake

Method 1 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 Pour mixture into breadpan.

Bread mixes

Follow the information for bread mixes on the bread mix packet. There are two types of bread mixes currently available.

1 Just add water

These mixes are complete and they have all the necessary ingredients provided, even the yeast. You only add water.

IMPORTANT: Follow the packet instructions as some mixes contain more than the normal amount of yeast, which could over rise in the pan. Use 3 cups of mix maximum.

These mixes are more prone to over rising and collapsing when the weather is hot and humid. Since these mixes are complete we cannot advise how to adjust, as with our own recipes. Bake in the coolest part of the day, use water between 21˚- 28˚C. Using the rapide setting will lessen the chance of bread sinking.

Use the ‘basic white setting’, for a quicker but shorter loaf ‘rapide setting’, may be used.

2 Just add flour and water

These mixes have the necessary ingredients in separate sachets. Just add water and flour. Remember strong white bread flour is required. A packet of this mix will produce a 500g loaf just over 1lb.

Baking cycle times

Operation sequence and cycle times

Menu Setting Colour Loaf Total Rest Knead 1 Rest Knead 2 Rise 1 Punch Rise 2 Shape Rise 3 Baking Keep Fruit & Max

Time warm nuts delay

Light S 03:18 - 53m 02:59 12:58

L 03:25 - 60m 03:08 12:55

Medium S 03:18 - 53m 02:59 12:58

L 03:25 - 5m 5m 20m 39m 10s 26m 15s 50m 60m 1 hr 03:08 12:55

1 Basic Dark S 03:18 - 53m 02:59 12:55

L 03:25 - 60m 03:08 12:55

Rapid S 02:17 - 5m 5m 20m 15m 10s 9m 10s 30m 53m 1 hr 01:59 12:57

L 02:24 - 60m 02:07 12:54

Light S 03:32 - 52m - 12:58

L 03:35 - 55m - 12:55

Medium S 03:32 - 52m - 12:58

L 03:35 - 5m 5m 20m 39m 10s 31m 10s 60m 55m 1 hr - 12:55

2 French Dark S 03:32 - 52m - 12:55

L 03:35 - 55m - 12:55

Rapid S 02:32 - 5m 5m 20m 15m 10s 16m 10s 39m 52m 1 hr - 12:57

L 02:35 -- 55m - 12:54

Light S 03:33 - 53m 02:59 12:53

L 03:40 - 60m 03:08 12:50

Medium S 03:33 - 53m 02:59 12:53

L 03:40 15m- 5m 5m 20m 39m 10s 26m 15s 50m 60m 1 hr 03:08 12:50

3 Wholewheat Dark S 03:33 - 53m 02:59 12:53

L 03:40 - 60m 03:08 12:50

Rapid S 02:32 - 5m 5m 20m 15m 10s 9m 10s 30m 53m 1 hr 01:59 12:52

L 02:39 - 60m 02:07 12:59

Medium S 03:22 - 5m 5m 20m 39m 10s 26m 5s 52m 55m 1 hr 03:05- 12:52 4 Sweet L 03:27 - 60m 1 hr 03:10 12:57 5 Ultra fast 1.5lbs 01:20 - 13m - - - - - - 25m 42m 1 hr - 6 Ultra fast 2.0lbs 01:20 - 10m - - - - - - - 45m 1 hr - 7 Quick - Cake 01:43 - 3m 5m 5m - - - - - 90m 1 hr - 8 Dough 01:30 - 5m 5m 20m 60m - - - - - - 01:12 12:50 9 Pasta 00:20 - 20m 5m 5m - - - - - - - - 10 Jam 01:05 - 15m 5m 5m - - - - - 50m- - - 11 Bake 01:10 - 15m 5m 5m - - - - - 10-60m 1 hr- - -

Small loaf = 1.5lb Large loaf = 2lb Bake: press “”+/-”” to increase or decrease bake time (maximum 1 hour), default is 0:10 10 minutes. Keep warm: time for Jam and Cake is included in total time. Rest period to allow wholewheat type flour to soak up water and expand. Note: not all menue options listed are covered with a recipe. Adding Fruit & Nut: Fruit & nut can be added on settings listed above at the displayed time shown, use as required when creating your own recipes. Times are in minutes unless otherwise stated s = seconds, xx:xx = hours and minutes are displayed times, which is time remaining. Error messages: EEE the temperature sensor is disconnected, contact Morphy Richards helpline.” E0I the baking temperature is higher that 56 deg C, allow breadmaker to cool, see trouble shooting.” E00 baking temperature is lower than -20 deg C, allow the breadmaker to warm up. HHH the temperature sensor is at fault, contact Morphy Richards helpline.” Rise 1 and Rise 2 times have been rounded up to the nearest whole minute. m = minute, s = seconds MAX DELAY: Time when bread is ready to take out. Any delay time between ‘Total time’ and ‘Max delay time can be selected in increments of 0:10 (10 minutes).

Conversion table

Liquids, flour and others

We recommend that you use the cup provided for all recipes for consistency between brands and types of flour. The cup provided is based on the American cup measurement of 8 Floz.

For people who prefer to use their own measuring utensils, alternative measurements are in millilitres (ml) and cubic centimetres (cc)for liquid measurement and grams (gm) for weight of flour, sugar and fruit.

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

The tablespoon and teaspoon provided are required to measure the smaller quantities. A set of british standard spoons with ‘scrape’ level tops can be used.

DO NOT USE A KITCHEN TABLESPOON OR TEASPOON these are inaccurate.

Cup

1 1

15 30 60 120 180

240

270 300 315 360 390 465 480

Water and liquids

18 36 72 108

144g

162 180 216 288

20 39 78 117

156g

176 195 234 312

19 38 75 113

150g

169 188 225 300

17 33 66 99

132g

149 165 198 264

Flour types

Weight in grams (gm)

Cup White

Plain Softgrain

Brown Granary Whole-

meal

Dried fruit

Butter

Preserving or castor sugar

Granulated sugar

Chopped fresh apple 1/2 cube

Frozen raspberries or fresh plums

Others

41 50

82 100

110

113

123 150

165

169

164g 200g

220g

226g

124g

100g

328 400

440

452

248

200

4 cup

2 cup

4 cup

1 cup 2 cup

Need help?

Questions about general performance and operation

Question 1

What should I do when the kneading blade comes

out with the bread?

Remove carefully when cold 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 blades are correctly located on the shafts and that the pan has ‘clicked into place’ and is seated into the 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 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 blades are 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 13 hours approx including the total cycle time. For example, Setting 1 (basic medium 2lb) has a cycle time of 3:25. This start is delayed by a maximum of 9:30. The minimum length of delay for each setting is 10 minutes. The delay clock increases and decreases in increments of 10 minutes. See page 22 for max delay-ready times.

Questions about ingredients and recipes

Question 14

Why is my breadmaker making a loud noise? The pan may not be correctly located, press it

until it locks into place.

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 by

teaspoon.

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 4

cups dry ingredients (that includes the total amount of flour, oats, oatmeal, bran, fruit and nuts etc). 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 1basic menu setting, then progress to the others, using the Baking cycle times chart as a guide.

Question 19

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

Yes, even when the delay timer is being used. (Water must be between 21°C and 28°C) and room temperature between 15˚C and 30˚C.

Question 20

Why do the loaves vary in height and weight? The wholewheat 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 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 rested to the side of the blade after the second kneading cycle - normal with bread makers. You could position the dough evenly in the base of the pan, but only do this after the ‘shape’ cycle, see cycle times. Use the handle of a wooden spoon to reposition the dough back into the centre if required.

Troubleshooting

Possible cause Solution

Bread sinks in the centre

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

temperatures between 21°C and 28°C

Salt 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

teaspoon

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

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

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

For fastbake 35˚C - 45˚C

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

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

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

For Fastbake 35˚ - 45˚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

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

the refrigerator. Do not use the Timer function

Bread surface is sticky

Bread was left in the machine too long and Whenever possible, remove bread from the baking condensation collected on the baking pan 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

E:01 message on display

Temperature in breadmaker is too high Press 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.

H:HH or E:EE message on display

The temperature sensor is disconnected or at fault Refer to Morphy Richards helpline.

Display will not work

On/off switch on the base of breadmaker is switched

to the off 'O' position. Switch the on/off switch to the 'I'

ON position.

Difficult to remove from the pan

The bread is sticking to the pan If this persists the surface of the pan can be oiled before use. Wash the pan in hot soapy water and

thoroughly dry. Liberally coat the inner surface of the pan with oil, butter or margerine. 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.

Two-year guarantee

• It is important to retain the retailers receipt as

proof of purchase. Staple your receipt to this

back cover for future reference. Please quote the following information if the

product develops a fault. These numbers can be found on the base/or rear 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 Morphy Richards at the address shown. You will be asked to return the product (in secure, adequate packaging) along with a copy of proof of purchase. Subject to the exclusions set out below (1-6), 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 date. Therefore it is vital to retain your original receipt or invoice to indicate the date of initial purchase.

To qualify for the two-year guarantee the appliance must 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

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.

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.

• This guarantee is valid in the UK and Ireland only.

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

Helpline (office hours) UK 0870 060 2609 Republic of Ireland 1800 409119

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.

BM48300M UK Rev 2 12/03

Helpline

If you have any difficulty with your appliance, do not hesitate to call us. We’re more likely able to help than the store from where you bought it.

Please have the following information ready to enable our staff to deal with your query quickly:

• Name of the product;

•Model number as shown on the underside of the

appliance or rating plate.

• Serial number

Morphy Richards 48300 User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual