Morphy Richards BM48268 MUK User Manual

BM48268 MUK Rev4

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Breadmaker

Please read and keep these instructions

Making your own bread easily...

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 breadmaker can create that experience every morning.

There's very little effort on the part of the baker, because the breadmaker does all the work for you.

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.

Upon registration with Morphy Richards

(UK & ROI only)

Register online for your 2 year guarantee. See back of this instruction book for details. (UK and Ireland customers only)

www.morphyrichards.co.uk

UK Helpline 0844 871 0944 Replacement Parts 0844 873 0710 Ireland Helpline 1800 409 119

Important safety instructions

The use of any electrical appliance requires the following common sense safety rules.

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

WARNING: Danger to the person!

IMPORTANT: Damage to the appliance!

In addition, we offer the following safety advice.

Location

• This appliance is intended to be used in household and similar applications such as:

farm houses;

by clients in hotels, motels and other residential type environments;

bed and breakfast type environments.

It is not suitable for use in staff kitchen areas in shops, offices and other working environments.

• 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 the appliance outdoors, or near water.

Mains cable

• The mains cable should reach from the socket to the base unit without straining the connections.

• Do not let the mains cable hang over the edge of a worktop where a child could reach it.

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

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

• If the supply cable is damaged, it must be replaced by the manufacturer, it’s service agent or similarly qualified persons in order to avoid a hazard.

Personal safety

•

WARNING: To protect against fire, electric shock and personal injury, do not immerse cord, plug and appliance in water or any other liquid.

• 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.

• This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, unless they have been given supervision or instruction concerning the use of the appliance by a person responsible for their safety.

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.

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

• This appliance is not intended to be operated by means of an external timer or separate remote control system.

Treating scalds

• Run cold water over the affected area immediately. Do not stop to remove clothing, get medical help quickly.

Other safety considerations

• 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 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.

• This appliance is not intended to be operated by means of an external timer or separate remote control.

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.

For details of other Morphy Richards products, please see our website:

Note: The plug removed from the mains cable, 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.

Contents

Safety instructions 2 Electrical requirements 2 Features 3 Introduction 4 Before first use 4 About this breadmaker 4 Programme descriptions 4 Using your breadmaker 5 Using the timer 6 Beeper 7 Power Interruption 7 Slicing and storing bread 7 Drop down blade 7 Care and cleaning 7 Storing the unit 7 Understanding baking 7 Important note on flours 8 Other ingredients 8 Measuring ingredients 9 Ingredients temperatures 9 Creating your own yeast breads 9 Special glazes for yeast breads 10 Other tips 10 Programme baking times 17 Conversion charts 18 Need help? 19 Trouble shooting 20 Helpline 21 Website 22

Recipes

About the Recipes 10 General Method 10

Basic breads - 1 11

Basic white bread 11 Soft grain bread 11 Brown loaf 11 Italian herb bread 11 Cheese & onion bread 11 Raisin bread 11 Sun-dried tomato loaf 12

French bread - 2 12

French bread 12

Wholemeal breads - 3 12

Wholewheat bread 12 Granary loaf 12

Cake - 4 12

Maderia cake 12 Mixed fruit cake 13 Banana and nut bread 13 Porridge oats bread 13

Sweet - 5 13

Mixed fruit loaf 13 Chocolate bread 13

Fastbake 1- 6 14

Fastbake small white 14

Fastbake 2 - 7 14

Fastbake large white 14

Dough - 8 14

White bread rolls 14 Wholewheat bread rolls 14 Hot cross buns 14 Pizza base 15

Jams - 9 15

Marmalade 15 Raspberry and apple 15

Speciality breads - 10 15

Malt loaf 15

Sandwich - 4 15

Sandwich loaf 15 Softgrain sandwich loaf 16

Gluten free 16

Gluten free white bread -1 16 Gluten free madeira cake -4 16

Bread mixes 16

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‰

Display window

Shows browning level selected Shows weight selected Shows the programme number Shows time left before completion (for example, 3:20 is 3 hours and 20 minutes; 0:20 is 20 minutes) Shows temperature warning - see ‘Troubleshooting’

Timer delay buttons

Use to delay the start of bread making (all programmes except Fastbake) Colour button For selecting crust colour from light, medium or dark (certain programmes only)

Colour button

For selecting crust colour from light, medium or dark (certain programmes only)

Loaf size button

For selecting small (1.5lb) or large (2lb) loaf size (certain programmes only)For choosing the bread making programme from the list 1 to 12

Start

Press to start, for approximately 1 second, a beep sounds and the colon (:) flashes and the programme starts

Stop

Press to stop, for approximately 2 seconds, a beep sounds to confirm.

Menu button

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

Blade has two positions

Upright position

Down position

⁄

‹

›

ﬁ

ﬂ

‡

‚

„

Features

⁄ Viewing window

¤ Cover

‹ Lid handle

› Main body

ﬁ Control panel

ﬂ Air vents

‡ Handle

· Baking pan

‚ Kneading blade

„ Rotating shaft

‰ Â

Ê Á

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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 programme 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

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.

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. The bread pan is non-stick coated. Do not use scouring pads or any abrasives on any part of the breadmaker.

For first time, use oil, butter or margarine to grease the bread pan

and bake empty for about 10 minutes (select the Extrabake programme).

Clean once more.

Place the kneading blade on the axle in the baking pan.

During manufacturing, 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.

About This Breadmaker

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

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

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

About the Recipies

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.

Programme Descriptions

1 Basic white (3:00 and 2:53)

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

2 French (3:50 and 3:40)

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

3 Wholewheat (3:40 and 3:32)

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. It is not advised to use the delay timer as this can produce poor results. Wholewheat usually produces a crispy thick crust.

4 Cake (1:40)

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).

5 Sweet (2:55 and 2:50)

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

6 Fastbake I (1:10)

For preparation of a 1.5lb white loaf in a reduced time period. Loaves made on this setting can be shorter and the texture more moist.

7 Fastbake II (1:15)

For preparation of a 2lb white loaf in a reduced time period. Loaves made on this setting can be shorter and the texture more moist.

8 Dough (1:30)

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

9 Jam (1:20)

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.

10 Speciality (2:50)

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

11 Sandwich (3:00 and 2:55)

This is to bake light texture bread but with a softer but thicker crust.

12 Extra bake (1:00)

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 1 hour (1:00) and counts down in 1 minute intervals. You will have to manually switch this off, by pressing the stop

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button, when you have completed the extrabake process. It is advised that you check the condition of the bread or jam after 10 minutes and at 10 minute intervals. Pressing

takes the display to 0:10, (10 minutes), and pressing again increases by 1 minute intervals, 0:10, 0:11, 0:12 etc. to a maximum of 59 minutes.

When the button qis pressed, the display will show 0:59 minutes, and pressing again will decrease the time by 1 minute intervals, 0:59, 0:58, 0:57 etc.

Do not use the extrabake programme for more than 1 hour, as over heating of the product may occur.

Using Your Breadmaker

1 Take out the pan

Open the lid and remove the pan by lifting the handle, turning anticlockwise and lifting out. 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 ignited by the heating elements.

2 Attach the blade

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

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.

4 Put pan back in

Place the baking pan back in the breadmaker, turning clockwise to lock into place. 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 programme

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.

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.

11 Progress

The breadmaker will automatically proceed through the programmed stages as shown in the ‘Baking cycle times’ section. If the breadmaker has a programme selected that has a second kneading process, beeps sound to inform that fruits and/or nuts may be added.

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

12 Finish

When the programme is completed and the bread is baked, the display shows 0:00 and the beeper will sound.

13 Keep warm

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

14 Remove the food

Press Stop. Open the lid.

WARNING: Use oven gloves when removing the baking pan and take care as it is very hot.

15 Turn out the bread

Allow the bread to cool in the pan

for 15 minutes, then 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 nonstick surface.

16 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 it’s 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 34oC.

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.

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 7.30pm, the difference is 12 1/2 hours.

Enter this time by pressing ‘Time

▼

’ and ‘Time ▲’ buttons. Arrows

will move time up or down in 10minute 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 programme time, repeat step 1 and

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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’.

Beeper

The beeper sounds:

• when pressing any button;

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

• when the programme finishes;

• when keep warm finishes.

Power interruption

After a brief power supply failure

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

• if it has gone beyond this point, the process must be started from the very beginning. The ingredients will have to be discarded and you must start again with fresh ingredients.

Slicing and storing bread

For best results, place bread on a wire rack and allow to cool for 1530 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.

Drop down blade

The breadmaker has a unique kneading blade which folds down flat at the end of the 2nd rise cycle, this ‘punches’ the dough ready for the final rise 3 and allows the blade to fold flat to minimise the hole size left in the base of the baked loaf.

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

Clean the blade every time after use, ensure the blade rotates freely on the spindle before each use, you can add a little sunflower oil to the joint before putting it back into the pan. This will then be ready for next use.

Care and cleaning

WARNING: To prevent electrical shock, unplug the unit before

cleaning.

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.

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 water, soap is not

necessary. 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, 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 kneading blade 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 kneading blade 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 the blade sticking.

• 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.

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 proces

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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 yeast is used. Fresh or compressed cake yeast are not recommended as they will produce poor results. Store yeast according to manufacturer’s instructions. Ensure your yeast is fresh by checking it’s 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.

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. It may be reduced for dietary reasons, 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

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 1/2 tablet for

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