Morphy Richards BM48322 User Manual

Page 1

Breadmaker

Please read and keep these instructions

Making your own bread easily...

BM48322 MUK Rev1

If you have a problem or complaint, please call our dedicated UK based helpline before returning your product to the retailer from where it was purchased.

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

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

48322 a4:45xxx rev1 11/01/2010 09:26 Page 1

Page 2

When you plug the breadmaker in the details of a default programme automatically show on the screen. The default programme is to make a basic white or brown 2lb sized loaf on programme 1, with the 3rd crust setting which will take 3 hours.

If this is the programme you want to use, once you have put your ingredients in (in the correct order, see pages 16-17) press the ‘Start/Stop’ button Ë and the breadmaker will start baking your loaf. If you want to choose another programme follow the steps below.

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

1lb loaf

(selected programmes)

1.5lb loaf

2lb loaf

Very Light

Light

Medium

Dark

Very Dark

Control panel

‰

Programme button

Crust control button

Loaf size button

Start /Stop button

LCD Display

Programme number

Cycle time

Loaf size

Crust control

*Only available on model 48323

‰

Control Panel LCD Display

QUICK SETUP GUIDE

The end of the Baking Process

At the end of the baking process when the countdown on screen reaches zero, the breadmaker beeps to indicate the baking process has finished. The breadmaker automatically goes into the Keep warm programme for 60 minutes which can be stopped at any time by pressing the Start/Stop button Ë.

Press the programme button ‰ until the programme number you want appears in the top left corner of the screen È – see page 6 for programme descriptions.

The cycle time of the programme will automatically appear on the screen Í too and change as you add your options.

Press loaf size button Á until the loaf size you want appears in the bottom left hand corner of the screen Ì.

Only the loaf sizes available for the programme selected will appear.

Press the crust control button Ê until the symbol for the crust setting you want appears within the loaf size icon on the screen Ó.

To bake the loaf press the ‘Start/Stop’ button Ë and the baking process will begin and the countdown timer will count down to zero.

Please note that if your machine has a fruit & nut dispenser, during the baking process, condensation will form on the inside of the dispenser. This is totally normal and does not affect the quality of the bread.

To select the programme:

To select the loaf size:

To select the crust setting:

Only the relevant controls are shown here. For complete list of features see page 5

48322 a4:45xxx rev1 11/01/2010 09:26 Page 2

Page 3

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 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.

• If the supply cord is damaged, it must be replaced by the manufacturer, its 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.

• 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.

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.

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

• 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.

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 by a qualified individual.

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.

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

48322 a4:45xxx rev1 11/01/2010 09:26 Page 3

Page 4

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

Contents

Quick setup guide 2 Safety instructions 3 Electrical requirements 3 Features 5 About this breadmaker 6 Kneading blade 6 Programme descriptions 6 Before first use 6 Using your breadmaker 7 Pause function 7 Light 7 Programming the breadmaker 7 Selecting the programme 7 Selecting the loaf size 7 Selecting the crust setting 7 Filling the fruit and nut dispenser*8 Using the timer 8 Baking the loaf 8 Beeper 8 Power interruption 8 Slicing and storing bread 8 Care and cleaning 8 Storing the unit 9 Getting successful results 9 Understanding baking 10 Using the right flour 10 Other ingredients 10 Bread mixes 11 Ingredient temperatures 11 Glazing 11 Programme baking times 12 Conversion charts 13 F. A . Q . 14 Troubleshooting 15 Helpline 25 Guarantee 28

Recipes

About the Recipes 16 General Method 16

Basic breads - 1 17

Basic white bread 17 Soft grain bread 17 Soft grain 50% white loaf 17 Brown loaf 17 Italian herb bread 17 Cheese & onion bread 17 Raisin bread 17 Sugar free 18 Sugar and salt free 18 Sun-dried tomato loaf 18

Wholewheat breads - 2 18

Wholewheat bread 18 Wholewheat seeded 18 Granary loaf 18 Granary 50% white 18

Sweet - 3 19

Mixed fruit loaf 19 Orange and cranberry loaf 19 Brioche 19

Sandwich - 4 19

Sandwich loaf 19 Softgrain sandwich loaf 19

French bread - 5 19

French bread 19

Dough - 6 19

White bread rolls 19 Wholewheat bread rolls 20 Hot cross buns 20 Ciabatta 20 Bagels 20 Croissant 20 Tea cake 21

Jams - 7 21

Marmalade 21 Tinned orange marmalade 21 Raspberry and apple 21

Bread Mixes - 8 21

Bread mix guidelines 21

Speciality breads - 9 21

Malt loaf 21 Irish soda bread 22 Corn bread 22

Gluten free - 10 22

Gluten free sun dried tomato loaf 22 Gluten free cheese and mustard loaf 22 Gluten free chocolate cake * 22 Gluten free fruit cake* 22

Fastbake 1- 11 23

Fastbake small white 23

Fastbake 2 - 12 23

Fastbake large white 23

Extra Bake - 13

Extra Bake only

Pizza* - 14 23

Pizza base* 23 Flavoured pizza base* 23 Pasta* 23

Quick* - 15 24

Banana and nut bread* 24 Porridge oats bread* 24

Cake* - 16 24

Madeira cake* 24 Mixed fruit cake* 24 Standard cake mix* 24

Dessert* - 17 25

Oat apple betty* 25 Rice pudding* 25

* Only available on model 48323

48322 a4:45xxx rev1 11/01/2010 09:26 Page 4

Page 5

Features

⁄

Air vents

Viewing window

‹

Lid handle

›

Lid

ﬁ

Control panel - see detail

ﬂ

LCD display - see detail

‡

Fruit and nut dispenser *

Baking pan

Baking Pan

‚

Kneading blade

„

Rotating shaft

Control panel

‰

Programme (and light button*)

Delay timer - + controls

Crust control button

Loaf size button

Start/Stop button

LCD Display

Programme number

Cycle time

Delay Indicator

Rise / knead cycle number

Loaf size

Crust control

Knead symbol



Rise symbol

Bake symbol

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

⁄

‹

›

ﬁ

ﬂ

‚

„



‰

Control Panel

Baking Pan

LCD Display

⁄

‹

›

ﬁ

‡

ﬂ

⁄

Model 48322 (13 programmes)

Model 48323 (17 programmes)

* Only available on model 48323

48322 a4:45xxx rev1 11/01/2010 09:26 Page 5

Page 6

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

About This Breadmaker

• It has three settings to make a small 450g (1lb,) medium 680g (1.5lb) or large 907g (2lb) loaf. N.B. Weights are approximate and depend on recipe.

• A Fruit and Nut beep signals when extra ingredients can be added so they don’t get chopped by the kneading blade. See page 12.

Kneading Blade

• 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 rotating shaft before putting it back into the pan. This will then be ready for next use.

Programme Number Descriptions

1 Basic white and brown (2:51 -

3:00) For white and brown bread.

Also for flavoured breads with added herbs and raisins.

2 Wholewheat (3:32 - 3:40)

For the baking of bread containing significant amounts of wholewheat. This setting has a 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.

3 Sweet (2:35 - 2:45)

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

4 Sandwich (2:55 - 3:00)

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

5 French (3:30 - 3:50)

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

6 Dough (1:30)

This setting only makes the dough and will not bake the 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.

7 Jam (1:20)

Use this setting for making jam from fresh fruits and marmalade. 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.

8 Bread mixes (2:30)

For preparation of approximately a 1lb loaf, using a packet of shop bought bread mix. These mixes usually come in two varieties: ‘Just add water’ and ‘Just add flour and water’.

9 Speciality (2:50)

The bread baked on this setting is usually smaller with a more moist and dense texture. These breads do not use bread flour.

10 Gluten Free (2:35)

Gluten free breads are yeast leavened breads where gluten (a protein part of the wheat / oats / barley / rye) is removed. People who cannot tolerate gluten in their diet (known as Coeliacs), can obtain gluten free flour on prescription. It is found in most high street chemists and health food stores but can be expensive.

11 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.

12 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.

13 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) minimum and counts down in 10 minute intervals. You will have to manually switch this off by pressing the start /stop button, when you have completed the Extra 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. When selecting Extra

bake straight after another programme, if the message H:HH 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 programme and press start.

14 Pizza dough* (0:50)

This setting can be used to mix plain or flavoured pizza dough, as well as fresh pasta dough. Once the programme is complete, the dough can be removed from the machine and shaped into pizza bases to be cooked in the oven, or cut into pasta to be boiled.

15 Quick* (1:40)

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

16 Cake* (1:10)

Your Morphy Richards breadmaker can also be used to bake a selection of cakes. The process is as simple as making bread; just follow the recipes provided on pages 22 and 24. Alternatively you can also use the machine to make cakes from a cake mix where all you need to do is add water. In this instance, you should ensure the mixture is combined with the water before adding it to the machine.

17 Dessert* (2:50)

This setting allows you to make other desserts as well as cakes in your breadmaker. The process is again straightforward and simple; just follow the recipes carefully on page 25.

*Only available on 48323 model

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.

1 Carefully unpack the breadmaker

and remove all packaging materials.

2 Remove any dust that may have

accumulated during packing.

3 Wipe the outside surface of the

breadmaker with a clean, damp cloth. Wash the baking pan and kneading blade (see care and cleaning on page 8).

48322 a4:45xxx rev1 11/01/2010 09:26 Page 6

Page 7

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

margarine to grease the bread pan and bake empty for about 10 minutes (select the Extra bake programme).

5 Clean once more.

6 Place the kneading blade ‚ on the

shaft „ in the baking pan ·.

NOTE: 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.

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.

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 programme 1, 2lb loaf and medium crust.

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

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

6 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.

7 Sometimes the kneading blade will

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

8 Always unplug the appliance

after use.

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

• 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 15ºC and 34ºC.

Pause Function

• Press the start button Ë during or up to the end of the first knead to pause the programme for 5 minutes.

Light

• Press the light / programme selection button ‰ during the programme cycle to switch on for 30 seconds (interior light on 48323 model only.)

PROGRAMMING THE BREADMAKER

Selecting the Programme

• Press Programme button ‰ until

the programme number you want appears in the top left corner of the screen È. The cycle time of the programme Í will automatically appear on the screen too and change as you add your options. The time is displayed in hours and minutes and counts down to zero hours and minutes once the programme is started Í.

Selecting the Loaf Size

• There are 3 different size loaves which can be made, depending upon which programme you use. The loaf size icons are:

• To select your loaf size, press the loaf size button Á until the correct size of loaf appears in the bottom left hand corner of the screen Ì.

Note: Only the loaf sizes available for the programme selected will appear. Keep pressing the button until you get to the size you want.

Selecting the Crust Setting

You can choose from 5 different crust settings.

• Press the Crust Control button Ê until the symbol for the crust setting you want appears.

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

1lb loaf

(selected programmes)

1.5lb loaf

2lb loaf

Very Light

Light

Medium

Dark

Very Dark

48322 a4:45xxx rev1 11/01/2010 09:26 Page 7

Page 8

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

Filling the Fruit and Nut Dispenser*

• If you have selected a recipe that uses the fruit and nut dispenser, you should fill it now. The dispenser should be filled with one cupful of dry ingredients using the measuring cup provided. Please ensure that you do not overfill the dispenser as this may stop it from functioning.

• If filling the dispenser with fruit, check that the fruit is separated before adding it. Failure to do so may result in the dispenser not functioning, or the fruit not being distributed evenly through the bread mixture. Ideally, fruit should be dusted with flour prior to being added to the dispenser to stop it from sticking together.

* Only applies to model 48323.

Using the Timer

• Once you have chosen the programme, loaf size and crust setting, you can either bake the loaf immediately or delay the loaf baking time to end in up to 12 hours time. Go to ‘Baking The Loaf’ section to bake the loaf immediately.

• NOTE: The timer cannot be used with the Fastbake, dough and jam programmes.

• NOTE: Do not use this function with recipes that use perishable ingredients such as eggs, fresh milk, sour cream or cheese.

• Press the ‘+’ or ‘-’ buttons Â to delay the finish time of your loaf. A single press of the ‘+’ will add 10 minutes to the time or press and hold the ‘+’ button to scroll faster through the time. The ‘-’ button only becomes active once the ‘+’ has been pressed.

• Symbol Î shows on the screen as

the cycle time updates. The total time shown on the screen will include the baking time and delay. For example, if a loaf takes 3 hours to bake and you have delayed the start of baking for 5 hours, the screen will countdown from 8 hours with symbol Î showing on the screen. When the baking starts, the Î symbol will disappear as the delay has finished.

Baking the Loaf

• To bake the loaf press the

Start/Stop button Ë and the breadmaker will start baking the loaf.

• During the baking process several other icons will appear on the screen, which denote which stage of baking the programme is currently at.

• The numbers indicated by Ï relate to the 1st, 2nd or 3rd ‘Knead’ and ‘Rise’ stage. Every loaf follows the same process of 1st knead, 1st rise, 2nd knead, 2nd rise, and finally a 3rd rise.

• Ô is the symbol which shows on the LCD display for ‘kneading’ and  is the symbol which shows on the LCD for ‘rising’. The numbers ‘1’, ‘2’ or ‘3’ Ï show accordingly.

• When the loaf has finished baking the breadmaker will beep for 3 seconds and the breadmaker automatically goes into ‘Keep warm’ mode (Ò flashes) for 60 minutes. These minutes are counted up on the display.

• The Start/Stop button Ë can be pressed at any time during the keep warm function to stop it so the bread can be removed.

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. (On 48323 the fruits and nuts are added automatically.)

• 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/Stop Ë 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.

Care and Cleaning

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.

48322 a4:45xxx rev1 11/01/2010 09:26 Page 8

Page 9

3 Exterior: Wipe the lid and outer

body of the unit with a damp cloth or slightly dampened sponge.

4 Interior: Use a damp cloth or

sponge to wipe the interior of the breadmaker.

5 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.

6 Fruit and nut dispenser (only

available on model 48323): The dispenser is removed by lifting the right side first. Once the right side has been lifted, the whole dispenser may be removed. The dispenser should be cleaned using warm soapy water and a damp cloth/sponge. It should then be rinsed thoroughly and left to dry naturally. To replace the dispenser, ensure the left side is slotted in to place first. The right side can then be pushed down, back in to position until it clicks.

• 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 Steel wool pads when cleaning.

Special care for the non-stick finish. Avoid damaging the coating.

Do not use metal utensils such as spatulas, knives or forks. The coating may change colour after long use, this is only caused by moisture and steam and will not affect the performance of the unit or quality of your bread.

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

• Keep all air vents and openings clear of dust.

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.

Getting Successful Results

1 Place all recipe ingredients into the

baking pan so that yeast is not touching any liquid.

2 If you are using the machine on the

Dough setting (programme 6), after the cycle is complete, remove the dough from the breadmaker, cover in a thin coating of sunflower oil and cover with greaseproof paper and a dry tea towel. The dough should then be left in a warm area free from draughts, for approximately 30 minutes or until it has roughly doubled in size.

3 Humidity can cause problems,

therefore humidity and high altitudes require adjustments. For high humidity, add an extra tablespoon of flour if consistency is not right. For high altitudes, decrease yeast amount by approximately 1/4 teaspoon, and decrease sugar and/or water or milk slightly.

4 The DOUGH setting is great for the

mixing, kneading and proofing (allowing dough to rise) of richer doughs like croissant dough. Use the breadmaker to prepare this dough so all you need to do is shape and bake it according to your recipe.

5 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.

6 When you let dough ‘rest’ and ‘rise’

according to a recipe, place it in a warm, draught-free area. If the dough does not double in size, it may not produce a tender product.

7 If the dough you are rolling shrinks

back, let it rest covered for a few minutes before rolling again.

8 Dough may be wrapped in plastic

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

9 After 5 minutes of kneading, open

the lid and check the dough consistency. The dough should form a soft, smooth ball. If too dry, add liquid. If too wet, add flour (1/2 to 1 tablespoon at a time).

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. Do not use normal kitchen teaspoons or tablespoons. The ingredients must also be added into the baking pan in the order in which they are given in each recipe. Liquid and dry ingredients should be measured as follows:

Measuring cup

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 8 floz and is conveniently marked in 1/16 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.

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

48322 a4:45xxx rev1 11/01/2010 09:26 Page 9

Page 10

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

Liquid measurements

Use the cup provided A Ú. 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 must be done using the measuring cup provided

Û. Dry measuring must be

done by gently spooning ingredients into the measuring cup and then once filled, levelling off with a knife B. 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 there are two double ended spoons (one for dry ingredients and one for liquid) and one single ended spoon (used primarily for dry ingredients) C. Measurements must be level, not heaped as this small difference could throw out the critical balance

of the recipe B.

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 to accurately measure each ingredient for best results.

• Always add ingredients in the order they are listed in the recipe.

• Please note that the measuring cups are based on the American standard 8 fluid ounce cup, NOT the 10 fluid ounce British cup.

• Accurate measuring of

ingredients is vital. Do not use larger amounts.

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.

Using the Right Flour

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.

Wholewheat flour/ wholemeal flour

Wholewheat 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 wholewheat flour/wholemeal flour can be mixed with Bread flour or strong plain flour to produce a lighter 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 three different types of yeast available: fresh, traditional dry active, and fast

48322 a4:45xxx rev1 11/01/2010 09:26 Page 10

Page 11

action. It is recommended that fast action yeast be used. Fresh or compressed cake yeast is not recommended as they will produce poor results. Store yeast according to manufacturers instructions. Ensure your yeast is fresh by checking its expiration date. Once a package or can of yeast is opened it is important that the remaining contents be immediately resealed and refrigerated as soon as possible for future use. Often bread or dough, which fails to rise is due to stale yeast being used. The following test can be used to determine whether your yeast is stale and inactive:

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 (powdered) 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 first 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.

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

2 Just add flour and water.

These mixes have the necessary ingredients in separate sachets.

Remember strong white bread flour is required. A packet of this mix will produce a 500g loaf, just over 1lb.

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. Hot liquids, above 40°C (104°F), may kill the yeast.

Glazing

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: this glaze is only for bread where the dough has been prepared in the breadmaker and is then being baked in the oven. The glaze should be applied when the dough is removed from the breadmaker. Do not apply this glaze to doughs in the breadmaker.

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.

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

48322 a4:45xxx rev1 11/01/2010 09:26 Page 11

Page 12

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

Programme Baking Times

Programme Size Knead 1 Rise 1 Knead 2 Rise 2 Rise 3 Bake Total Keep

time warm

(mins) (mins) (mins) (mins) (mins) (mins) (hrs:mins)

1 Basic 1lb 8 20 13 • 25 45 60 2:51 60

Basic 1.5 lb 9 20 14 • 25 45 60 2:53 60 Basic 2lb 10 20 15 • 25 45 65 3:00 60

2 Wholemeal 1.5lb 9 25 18 • 35 70 55 3:32 60

Wholemeal 2lb 10 25 20 • 35 70 60 3:40 60

3 Sweet 1.lb 10 5 20 • 28 45 47 2:35 60

Sweet 1.5lb 10 5 20 • 30 45 50 2:40 60 Sweet 2lb 10 5 20 • 30 45 55 2:45 60

4 Sandwich 1.5lb 15 40 5 • 25 40 50 2:55 60

Sandwich 2lb 15 40 5 • 25 40 55 3:00 60

5 French 1lb 13 40 17 • 30 50 60 3:30 60

French 1.5lb 16 40 19 • 30 50 65 3:40 60 French 2lb 18 40 22 • 30 50 70 3:50 60

6 Dough 20 - - 30 40 - 1:30 - 7 Jam - 15 45 - - 20 1:20 20 8 Bread mixes 10 20 15 15 25 65 2:30 60 9 Speciality 10 5 20 • 30 35 70 2:50 60 10 Gluten free 10 10 15 • 20 30 70 2:35 60 11 Fastbake, small 1.5lb 11 - - - 17 42 1:10 60

12 Fastbake, large 2 lb 12 - - - 20 43 1:15 60

13 Extra bake - - - - - 60 1:00 - 14 Pizza dough* 20 - - - 30 - 0:50 -

15 Quick* 7 5 8 • - - 80 1:40 60 16 Cake* 10 - - - - 60 1:10 60 17 Dessert* 10 5 20 33 40 62 2:50 60

The delay timer is available on all programmes except 6 Dough, 7 Jam, 11 and 12 Fastbake. Maximum delay is 12 hours.

• An ‘add ingredients’ beep signals when more ingredients can be added such as fruit and nuts, which needs to be added after the kneading cycles have ended.

• Please note, if your machine has a fruit and nut dispenser the additional ingredients will be added automatically*.

*Only applies to model 48323.

48322 a4:45xxx rev1 11/01/2010 09:26 Page 12

Page 13

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

Conversion Chart

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 as they are inaccurate.

Cup ml

1/16 15ml

1/8 30ml

1/4 60ml

1/2 120ml

3/4 180ml

1 240ml

1 1/8 270ml

1 1/4 300ml

1 5/16 315ml

1 1/2 360ml

1 5/8 390ml

1 15/16 465ml

2 480ml

Cup White

Plain

Soft grain

Brown Granary Wholemeal

1/8 18 g 20g 19g 17 g

1/4 36g 39g 38g 33g

1/2 72g 78g 75g 66g

3/4 108g 117 g 113 g 99g

1 144g 156g 150g 132g

1 1/8 162g 176 g 169g 149g

1 1/4 180g 195g 188g 165g

1 1/2 216g 234g 225g 198g

2 288g 312g 300g 264g

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

Dried fruit

41g 82g 123g 164g 328g

Butter

50g 100g 150g 200g 400g

Preserving or caster sugar

55g 110 g 165g 220g 440g

Granulated sugar

57g 113 g 169g 226g 452g

Chopped fresh apple 1/2 cube

31g 62g 93g 124g 248g

Frozen raspberries or fresh plums

25g 50g 75g 10 0g 200g

Flour types Water and

liquids

Others

48322 a4:45xxx rev1 11/01/2010 09:26 Page 13

Page 14

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

F.A.Q.

Questions About General Performance and Operation.

Question 1

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

This is normal, remove it with a pair of plastic tongs before slicing the bread. Since the blade disconnects from the pan for cleaning, it is not a malfunction when 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, simply trim off that portion of the outer crust with a sharp knife.

Question 3

Why isn't the dough mixing? I can hear the motor running.

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

Question 4

How long does it take to make bread?

Timings for each setting are outlined on page 12.

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 has 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 programme so that the bread will be ready. These sounds are made by the motor when kneading the dough. It is a normal operation, not a malfunction.

Question 8

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

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

Question 9

Can I wash the baking pan in the dishwasher?

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

Question 10

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

Whilst still in the breadmaker for the first hour after baking is complete the bread ’keeps warm’ to prevent it becoming ‘soggy’. Leaving the bread in the breadmaker after the keep warm period may result in a ‘soggy’ loaf of bread as excess steam (moisture) would not be able to escape. Remove and allow to cool on a wire rack after baking to prevent this.

Question 11

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

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

Question 12

Why didn't the bread rise?

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

Question 13

Why can't the delayed finish be set for more than 12 hours? What is the minimum time a cycle may be delayed?

The maximum length of delay is 12 hours including the total cycle time. For example, Setting 1 (basic 2lb) has a cycle time of 3:00. This start is delayed by a maximum of 9:00. The minimum length of delay for each setting is 10 minutes. The delay clock increases and decreases in increments of 10 minutes.

Question 14

How do I know when to add raisins, nuts, etc. to the bread?

There is a beeper tone to signal that you may add raisins, nuts, etc. during the second kneading cycle. Note: See ‘Baking cycle times’ chart for ‘Add nuts & raisins’ time. On the 48323 model with the fruit and nut dispenser, this is automatic.

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

Question 15

Why does my bread come 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 1/4 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 1/4 tsp.

Question 17

Why does my bread rise and then collapse or crater?

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

Question 18

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

Yes, but you will need to experiment to get the right proportion of ingredients. Become

48322 a4:45xxx rev1 11/01/2010 09:26 Page 14

Page 15

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

familiar with the unit and make several loaves of bread before you begin experimenting. Never exceed a total amount of 5 cups dry ingredients (that includes the total amount of flour, oats, oatmeal, bran). Use the recipes in this book to help determine the ratio of dry ingredients to liquid and amounts of yeast, sugar, salt, and oil/butter/margarine to use.

We advise creating your own bread recipes using the basic mode, then progress to the others, using the Baking cycle times chart as a guide.

Question 19

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

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

Question 20

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

No, it is normal for wholewheat and wholemeal breads to be shorter and denser than basic or French breads. Wholewheat and wholemeal flour are heavier than white bread flour, therefore they don’t rise as much during the bread baking 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 breadmakers. You could position the dough evenly in the base of the pan.

Trouble Shooting

Bread Sinks in the Centre

Too much liquid or liquid too warm.

Measure ingredients accurately. Use liquids at temperatures between 21°C and 28°C.

Salt was not added, causing bread to over rise and collapse.

Measure ingredients accurately.

Too much yeast was added.

Measure ingredients accurately, if problem persists, reduce yeast by 1⁄4 teaspoon.

High humidity and hot ambient temperatures can cause bread to over rise and collapse.

Bake during the coolest part of the day, Try reducing the yeast by 1⁄4 teaspoon or use liquids direct from the refrigerator. Do not use the timer function.

High altitudes can cause the bread to over rise and then collapse during baking.

Try reducing the yeast by 1⁄4 teaspoon.

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 action of the yeast.

Measure ingredients accurately.

Water was too hot and killed the yeast.

Use liquids at temperatures between 21°C and 28°C.

Yeast has been activated before programme has started.

Take care that yeast does not come in contact with liquid before programme has started.

Bread Rises Too Much

High humidity and hot ambient temperatures can cause bread to over rise.

Bake during the coolest part of the day. Try reducing the yeast by 1⁄4 teaspoon or use liquids directly from the refrigerator. Do not use the Timer function.

Too much yeast.

Measure ingredients accurately.

Too much liquid.

Measure ingredients accurately.

Hot liquids accelerated the yeast action.

Use liquids at temperatures between 21°C and 28°C.

Too much flour or not enough salt.

Measure ingredients accurately.

Bread Dry With Dense Texture

Not enough liquid added.

Measure ingredients accurately.

Flour may be passed the use by date, or be dry causing wet/dry imbalance.

Try increasing liquid by 1 tbsp at a time.

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, dried fruits, syrups and grains will make dough heavy. This will slow down the rising and prevent the bread from baking through.

Measure ingredients accurately. Never exceed the amounts in the recipe.

48322 a4:45xxx rev1 11/01/2010 09:26 Page 15

Page 16

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

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

Too much liquid.

Measure ingredients accurately.

Too much yeast.

Measure ingredients accurately.

High humidity and hot ambient temperatures increase yeast activity.

Bake during the coolest part of the day. Try reducing the yeast by 1⁄4 teaspoon or use liquids direct from the refrigerator. Do not use the timer function.

Water was too hot and killed the yeast.

Use liquids at temperatures between 21°C and 28°C.

Bread Surface is Sticky

Bread was left in the machine too long and condensation collected on the baking pan.

Whenever possible, remove bread from the baking pan and cool on a wire rack before keep warm period ends.

The wet/dry balance of the ingredients may be incorrect.

Measure ingredients accurately.

H:HH 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 programme and start the programme again.

E:EE Message on Display

Temperature sensor is disconnected.

Refer to Morphy Richards Helpline.

Difficult to Remove From the Pan

The bread is sticking to the pan.

The surface of the pan needs to be oiled before everyday use. Wash the pan in hot soapy water and thoroughly dry. Liberally coat the inner surface of the pan with oil, butter or margarine. Follow the guide on page 6, ‘Using your breadmaker’. When the bread pan is removed from the machine after the baking programme 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.

Condensation in the Fruit and Nut Dispenser

Recipes Method

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.

• All of the following recipes use this same general method:

Use tepid water 21-28ºC.

Measure ingredients into baking pan.

Insert baking pan securely into unit, close lid.

Select appropriate bread setting.

Push start button.

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

Remove bread from baking pan, (and kneading blade from bread if

necessary).

Allow to cool before slicing.

This method is modified by notes, if applicable, at the end of each

recipe.

These recipes have been developed using leading brands of flour and fast action yeast.

48322 a4:45xxx rev1 11/01/2010 09:26 Page 16

Page 17

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

Recipes for Basic bread (1)

Basic white bread

1 lb 11⁄2

lb 2 lb

Water

⁄4

cup 11⁄8

cup 11⁄2

cup

Skimmed milk powder 2 tbsp 21⁄2

tbsp 4 tbsp

Sunflower oil 2 tbsp 21⁄2

tbsp 4 tbsp

Sugar 11⁄4

tbsp 21⁄4

tbsp 3 tbsp

Salt 1 tsp 11⁄4

tsp 2 tsp

Strong white bread flour 2 cup 3 cup 4 cup

Fast action yeast 1 tsp 11⁄4

tsp 11⁄4

tsp

Use setting 1 Basic

Soft grain bread

11⁄2

lb 2 lb

Water 11⁄8

cup 11⁄2

cup

Skimmed milk powder 21⁄2

tbsp 4 tbsp

Sunflower oil 2 tbsp 21⁄2

tbsp

Sugar 21⁄4

tbsp 3 tbsp

Salt 11⁄4

tsp 2 tsp

Strong white soft grain bread flour 3 cup 4 cup

Fast action yeast 1 tsp 1 tsp

Use setting 1 Basic

Soft grain 50% white bread

11⁄2

lb 2 lb

Water 11⁄8

cup 11⁄2

cup

Skimmed milk powder 21⁄2

tbsp 4 tbsp

Sunflower oil 2 tbsp 21⁄2

tbsp

Sugar 21⁄4

tbsp 3 tbsp

Salt 11⁄4

tsp 2 tsp

Strong white soft grain bread flour 11⁄2

cup 2 cup

Strong white bread flour 11⁄2

cup 2 cup

Fast action yeast 1 tsp 1 tsp

Use setting 1 Basic

Brown loaf

1 lb 11⁄2

lb 2 lb

Water

⁄4

cup 1 cup 11⁄3

cup

Skimmed milk powder 11⁄2

tbsp 2 tbsp 3 tbsp

Sunflower oil 11⁄2

tbsp 2 tbsp 3 tbsp

Sugar 21⁄2

tbsp 21⁄2

tbsp 31⁄2

tbsp

Salt 1 tsp 11⁄4

tsp 2 tsp

Strong brown bread flour 2 cup 3 cup 4 cups

Fast action yeast 1 tsp 11⁄4

tsp 11⁄4

tsp

Use setting 1 Basic

Italian herb bread

11⁄2

lb 2 lb

Water 11⁄8

cup 11⁄2

cup

Skimmed milk powder 21⁄2

tbsp 3 tbsp

Sunflower oil 21⁄2

tbsp 3 tbsp

Sugar 21⁄4

tbsp 21⁄2

tbsp

Salt 11⁄2

tsp 2 tsp

Strong white bread flour 3 cup 4 cup

Dried marjoram 11⁄2

tsp 2 tsp

Dried basil 11⁄2

tsp 2 tsp

Dried thyme 11⁄2

tsp 2 tsp

Fast action yeast 11⁄4

tsp 11⁄2

tsp

Use setting 1 Basic

Cheese & onion bread

11⁄2

lb 2 lb

Water 1 cup 11⁄4

cup

Skimmed milk powder 2 tbsp 21⁄2

tbsp

Sugar 1 tbsp 2 tbsp

Salt

⁄2

tsp 1 tsp

Onion granules 11⁄2

tbsp 2 tbsp

Mature grated cheddar cheese 1 cup 11⁄2

cup

Strong white bread flour 3 cup 4 cup

Fast action yeast 11⁄2

tsp 13⁄4

tsp

Use setting 1 Basic

We recommend using the lightest crust setting on the cheese and onion bread.

Raisin bread

11⁄2

lb 2 lb

Water 11⁄4

cup 11⁄2

cup

Skimmed milk powder 3 tbsp 4 tbsp

Sunflower oil 3 tbsp 4 tbsp

Sugar 1 tbsp 2 tbsp

Salt 11⁄2

tsp 2 tsp

Cinnamon

⁄4

tsp 1 tsp

Strong white bread flour 3 cup 4 cup

Fast action yeast 1 tsp 11⁄4

tsp

Raisins*

⁄8

cup

⁄4

cup

Use setting 1 Basic

* Place in the fruit and nut dispenser or add when the beeper sounds if your model does not have a fruit and nut dispenser.

For method, see page 16

48322 a4:45xxx rev1 11/01/2010 09:26 Page 17

Page 18

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

Sugar free bread

1 lb 11⁄2

lb 2 lb

Warm water (450C)

⁄4

cup 11⁄8

cup 11⁄2

cup

Skimmed milk powder 2 tbsp 21⁄2

tbsp 4 tbsp

Sunflower oil 2 tbsp 21⁄2

tbsp 4 tbsp

Sweetener 11⁄4

tbsp 21⁄4

tbsp 3 tbsp

Salt 1 tsp 11⁄4

tsp 2 tsp

Strong white bread flour 2 cup 3 cup 4 cup

Fast action yeast 1 tsp 11⁄4

tsp 11⁄4

tsp

Use setting 1 Basic

Sugar and Salt free bread

1 lb 11⁄2

lb 2 lb

Warm water (450C)

⁄4

cup 11⁄8

cup 11⁄2

cup

Skimmed milk powder 2 tbsp 21⁄2

tbsp 4 tbsp

Sunflower oil 2 tbsp 21⁄2

tbsp 4 tbsp

Strong white bread flour 2 cup 3 cup 4 cup

Fast action yeast 1 tsp 11⁄4

tsp 11⁄4

tsp

Use setting 1 Basic

This loaf can have other flavourings added. add 1/2 tsp of your choice of seasoning (mixed herbs, black pepper etc)

Sun-dried tomato loaf

11⁄2

lb 2 lb

Water 1 cup 11⁄3

cup

Skimmed milk powder 21⁄2

tbsp 3 tbsp

Sunflower oil 21⁄4

tbsp 3 tbsp

Sugar 21⁄4

tbsp 3 tbsp

Salt 11⁄4

tsp 11⁄2

tsp

Dried mixed herbs 11⁄2

tsp 2 tsp

Strong white bread flour 3 cup 4 cup

Fast action yeast 11⁄4

tsp 11⁄2

tsp

Sun-dried tomatoes

⁄8

cup

⁄2

cup

Use setting 1 Basic

Recipes for Wholemeal bread (2)

Wholewheat bread

11⁄2

lb 2 lb

Water 11⁄8

cup 15⁄8

cup

Skimmed milk powder 11⁄2

tbsp 3 tbsp

Sunflower oil 2 tbsp 3 tbsp

Brown sugar 21⁄2

tbsp 21⁄2

tbsp

Salt 11⁄4

tsp 11⁄2

tsp

Strong wholemeal bread flour 3 cup 4 cup

Fast action yeast

⁄4

tsp

⁄4

tsp

Vitamin C tablet (crushed) 1x100mg 1x100mg

Use setting 2 Wholemeal

Wholewheat seeded

11⁄2

lb 2 lb

Water 11⁄8

cup 15⁄8

cup

Skimmed milk powder 11⁄2

tbsp 3 tbsp

Sunflower oil 2 tbsp 3 tbsp

Brown sugar 21⁄2

tbsp 21⁄2

tbsp

Salt 11⁄4

tsp 11⁄2

tsp

Strong wholemeal bread flour 3 cup 4 cup

Fast action yeast

⁄4

tsp

⁄4

tsp

Vitamin C tablet (crushed) 1x100mg 1x100mg

Sunflower seeds

†

1 tsp 2 tsp

Pumpkin seeds

†

1 tsp 2 tsp

Sesame seeds

†

1 tsp 2 tsp

Use setting 2 Wholemeal

† Place in the fruit and nut dispenser or add when the beeper sounds if your model does not have a fruit and nut dispenser.

Granary loaf

11⁄2

lb 2 lb

Water 1 cup 11⁄2

cup

Skimmed milk powder 2 tbsp 3 tbsp

Sunflower oil 2 tbsp 3 tbsp

Soft brown sugar 21⁄2

tbsp 5 tbsp

Salt 11⁄4

tsp 2 tsp

Granary malted brown bread flour 3 cup 4 cup

Fast action yeast

⁄4

tsp

⁄4

tsp

*Vitamin C tablet 1 x 100mg 1 x 100mg

Use setting 2 Wholemeal

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

Granary 50% white

11⁄2

lb 2 lb

Water 1 cup 11⁄2

cup

Skimmed milk powder 2 tbsp 3 tbsp

Sunflower oil 2 tbsp 3 tbsp

Soft brown sugar 21⁄2

tbsp 5 tbsp

Salt 11⁄4

tsp 2 tsp

Granary malted brown bread flour 11⁄2

cup 2 cup

Strong white bread flour 11⁄2

cup 2 cup

Fast action yeast

⁄4

tsp

⁄4

tsp

*Vitamin C tablet 1 x 100mg 1 x 100mg

Use setting 2 Wholemeal

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

48322 a4:45xxx rev1 11/01/2010 09:26 Page 18

Page 19

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

Recipes for Sweet bread (3)

Mixed fruit loaf

1 lb 11⁄2

lb 2 lb

Water

⁄4

cup 11⁄8

cup 11⁄3

cup

Skimmed milk powder 2 tbsp 21⁄2

tbsp 3 tbsp

Sunflower oil 2 tbsp 21⁄2

tbsp 3 tbsp

Sugar 2 tbsp 3 tbsp 3 tbsp

Salt 1 tsp 11⁄4

tsp 11⁄2

tsp

Strong white bread flour 2 cup 3 cup 4 cup

Nutmeg

⁄2

tsp

⁄4

tsp 1 tsp

Fast action yeast

⁄4

tsp 1 tsp 1 tsp

Dried mixed fruit †

⁄4

cup1⁄2

cup

⁄3

cup

Use setting 3 Sweet

† Place in the fruit and nut dispenser or add when the beeper sounds if your model does not have a fruit and nut dispenser.

Orange and cranberry loaf

1 lb 11⁄2

lb 2 lb

Water

⁄2

cup6⁄8

cup 1 cup

Orange juice

⁄2

cup1⁄3

cup

⁄3

cup

Orange rind 2 2 2

Skimmed milk powder 2 tbsp 21⁄2

tbsp 3 tbsp

Sunflower oil 2 tbsp 21⁄2

tbsp 3 tbsp

Sugar 5 tbsp 3 tbsp 3 tbsp

Salt 1 tsp 11⁄4

tsp 11⁄2

tsp

Strong white bread flour 2 cup 3 cup 4 cup

Nutmeg

⁄2

tsp

⁄4

tsp 1 tsp

Fast action yeast 1 tsp 1 tsp 1 tsp

Dried cranberries †

⁄4

cup1⁄2

cup

⁄3

cup

Use setting 3 Sweet

† Place in the fruit and nut dispenser or add when the beeper sounds if your model does not have a fruit and nut dispenser.

Brioche

11⁄2

lb 2 lb

Eggs 3 med 3 large

Butter (melted)

⁄2

cup

⁄4

cup

Milk

⁄3

cup

⁄2

cup

Water 3 tbsp 4 tbsp

Strong white bread flour 3 cups 4 cups

Salt

⁄4

tsp 1 tsp

Sugar 2 tbsp 3 tbsp

Yeast 11⁄2

tsp 11⁄2

tsp

Use setting 3 Sweet

Recipes for Sandwhich bread (4)

Sandwich loaf

11⁄2

lb 2 lb

Water 11⁄16

cup 11⁄3

cup

Soft margarine or butter 11⁄2

tbsp 2 tbsp

Salt

⁄2

tsp 1 tsp

Skimmed milk powder 11⁄2

tbsp 2 tbsp

Sugar 3 tbsp 31⁄2

tbsp

Strong white bread flour 3 cup 4 cup

Fast action yeast

⁄4

tsp 1 tsp

Use setting 4 Sandwich

Soft grain sandwich loaf

11⁄2

lb 2 lb

Water 11⁄16

cup 11⁄3

cup

Butter (melted) 11⁄2

tbsp 2 tbsp

Salt

⁄2

tsp 1 tsp

Skimmed milk powder 11⁄2

tbsp 2 tbsp

Sugar 3 tbsp 31⁄2

tbsp

Strong white soft grain bread flour 3 cups 4 cups

Fast action yeast

⁄4

tsp 1 tsp

Use setting 4 Sandwich

Recipes for French bread (5)

French bread

1 lb 11⁄2

lb 2 lb

Water

⁄4

cup 1 cup 11⁄4

cup

Skimmed milk powder 11⁄2

tbsp 2 tbsp 21⁄2

tbsp

Sugar

⁄4

tbsp 1 tbsp 11⁄4

tbsp

Salt 1 tsp 1 tsp 11⁄4

tsp

Sunflower oil 1 tbsp 1 tbsp 11⁄2

tbsp

Strong white bread flour 2 cup 3 cup 4 cup

Fast action yeast 1 tsp 1 tsp 11⁄4

tsp

Use setting 5 French

Recipes for Dough (6)

White bread rolls

Water 11⁄4

cup

Skimmed milk powder 1 tbsp

Butter (melted) 2 tbsp

Sugar 2 tbsp

Salt 11⁄2

tsp

Strong white bread flour 31⁄4

cup

Fast action yeast 11⁄2

tsp

Use setting 6 Dough

For method, see page 16

48322 a4:45xxx rev1 11/01/2010 09:26 Page 19

Page 20

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

Method 1

Knead and shape the dough into 6 rolls.

Place on a greased baking tray.

Brush lightly with melted butter.

Cover for 20-25 minutes.

Allow to rise until they are double in size then glaze, if required.

Bake for approx 15-20 minutes at 190°C (gas mark 5, 375°F).

Wholewheat bread rolls

Water 11⁄4

cup

Skimmed milk powder 2 tbsp

Butter (melted) 2 tbsp

Honey 2 tbsp

Brown sugar 1 tbsp

Salt 11⁄2

tsp

Strong wholewheat bread flour 31⁄4

cup

Fast action yeast 11⁄2

tsp

Use setting 6 Dough

Method

Follow method given for white rolls.

Hot cross buns

Water 1 cup

Butter (melted)

⁄4

cup

Sugar

⁄4

cup

Egg (beaten) 1

Salt 1 tsp

Strong white bread flour 33⁄4

cups

Fast action yeast 2 tsp

Cinnamon 1 tsp

Nutmeg

⁄4

tsp

Raisins 1 cup

Use setting 6 Dough

Method

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

Score a cross on the top of each bun.

Glaze with egg and milk.

Cover and allow to rise for 30 minutes.

Bake in the oven at 190ºC (375°F, gas mark 5) for 16-18 minutes.

Ciabatta

Water 11⁄3

cup

Olive oil 1 tbsp

Salt 11⁄2

tsp

Sugar 1 tsp

Strong white bread flour 3 cups

Dried yeast 11⁄2

tsp

Use setting 6 Dough

Method 1

Place all ingredients in pan and set to dough setting.

Pour the wet dough onto a floured board and cover with a bowl, leave to rest for 20 minutes.

Lightly flour two baking trays and place half the dough on each tray. Lightly flour, cover and let rise for 45 minutes.

Dimple the dough and bake in an oven at 220ºC (425°F, gas mark 7) for 25-30 minutes, spraying with water every 5

minutes to crisp the crust.

Bagels

Warm water 11⁄8

cup

Vegetable oil 2 tsp

Sugar 1 tbsp

Salt 2 tsp

Strong white bread flour 4 cups

Fast action yeast 1 tsp

Use setting 6 Dough

Method

Place all ingredients in pan and set to dough setting.

Dough will be firm.

Cut into 10-12 balls and roll into a sausage shape, form a ring and seal the edges.

Place on an oiled tray, cover and allow to rise for 20 minutes.

Boil the bagels in sugary water for 1 minute, turning half way through.

Place on oiled tray and bake in oven at 220ºc (425°F, gas mark

7) for 20 minutes turning once.

Croissant

Milk 1 cup

Egg 1

Butter 25g

Salt 11⁄2

tsp

Sugar 4 tsp

White bread flour 31⁄2

cup

Fast action yeast 11⁄2

tsp

Use setting 6 Dough

Method

Roll dough out into a rectangle

Place 250g of butter on one side and fold other side over, sealing the edges.

Roll out into a rectangle and fold right third into the centre followed by the left third. Seal and wrap in cling film, chill for

20 minutes

Repeat step 3 (rolling out, folding and chilling) twice more.

Roll into long rectangle and cut into triangles. Roll into croissant shape and leave to rise for 30 minutes.

Glaze with egg and milk and cook for 15-20 mins at 200ºC (400°F, gas mark 6)

48322 a4:45xxx rev1 11/01/2010 09:26 Page 20

Page 21

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

Te a

cakes

Warm water 1 cup

Butter (melted) 50g

Salt 1 tsp

Sugar 50g

Dried milk 2 tbsp

Mixed spice 1 tsp

White bread flour 400g

Dried yeast 1 tsp

Currants

⁄3

cup

Method

Place all ingredients except currants in breadmaker and set to dough setting.

After the cycle has finished knead in the currants.

Make into 8-10 balls and place on greased baking sheet and leave to rise for 30 minutes.

Cook at 200ºc (400°F, gas mark 6) for 15-20 minutes until golden brown.

Recipes for Jam (7)

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 7 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. If using other oranges pectin will be needed to firm up the marmalade.

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

Marmalade from tinned oranges

‘Ma made’ Seville oranges 1 tin (850g)

Preserving sugar 1.8 kg

Water 425ml

Use setting 7 Jam

• After Jam programme has finished, put the mixture on extra bake for 30 minutes or until the mixture is at its setting point.

• To test, place a small amount on a saucer and allow to cool, draw your finger across the surface. If the marmalade mixture wrinkles it is done.

Raspberry and apple jam

Frozen raspberries* 2 cup

Chopped baking apples (peeled and cored) 1 cup

Jam sugar 1 cup

Lemon juice 3 tbsp

Use setting 7 Jam

* Measure before defrosting

Comments

• Warm the jars before filling.

• Use tongs to remove the paddle before pouring

Bread Mixes (8)

Use the ‘basic white’ setting

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.

2 Just add flour and water

These mixes have the necessary ingredients in separate sachets.

Remember strong white bread flour is required. A packet of this mix will produce a 500g loaf, just over 1 lb.

Recipes for Speciality breads (9)

Malt loaf

11⁄2

lb 2 lb

Water 1 cup 11⁄4

cup

Salt 1 tsp 1 tsp

Sunflower oil 2 tbsp 3 tbsp

Black treacle 11⁄2

tbsp 21⁄2

tbsp

Malt extract 2 tbsp 3 tbsp

Plain flour 3 cup 4 cup

Fast action yeast 1 tsp 11⁄4

tsp

Sultanas*

⁄2

cup

⁄4

cup

Use setting 9 Speciality

* Place in the fruit and nut dispenser or add when the beeper sounds if your model does not have a fruit and nut dispenser.

For method, see page 16

48322 a4:45xxx rev1 11/01/2010 09:26 Page 21

Page 22

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

Irish soda bread

2lb

Butter milk 220ml

Eggs (beaten) 2 medium

Oil 2 tbsp

All-purpose flour 31⁄2

cup

Sugar

⁄2

cup

Baking soda 1 tbsp

Salt

⁄2

tsp

Raisins 1 cup

Use setting 9 Speciality

Corn bread

11⁄2

Milk 120 ml

Eggs (beaten) 3

Margarine or butter

⁄3

cup

Sugar

⁄4

cup

Salt 1 tsp

All-purpose flour 23⁄8

cup (350g)

Cornmeal 140g

Baking Powder 5 tsp

Use setting 9 Speciality

Recipes for Gluten free (10)

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!

Contact the Morphy Richards Helpline (0844 871 0944) 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.

Due to the nature of gluten free dough, it may be necessary to help ensure the ingredients are mixed correctly during the first kneading process.

To do this, open the lid during the first kneading process (when the icon is displayed on screen) and scrape any unmixed ingredients which may have become stuck to the side of the baking pan down in to the mixture.

Do this using a wooden or plastic spatula to avoid damaging the non-stick coating on the pan.

Gluten free sun dried tomato loaf

11⁄2

Eggs 3

Buttermilk 284ml

Milk 5 tbsp

Lemon Juice 2 tsp

Honey 11⁄2

tbsp

Sun dried tomato paste 1 tbsp

Sun dried tomatoes (antipasti) 50g

Oil from antipasti 1 tbsp

Salt 1 tsp

Doves farm gluten free white bread flour 31⁄4

cups

Yeast 1 tbsp

Use setting 10 Gluten free

Gluten free cheese and mustard loaf

11⁄2

Eggs 1

Water 11⁄3

cup

Sunflower oil 4 tbsp

Lemon juice 1 tsp

Salt 11⁄2

tsp

Caster sugar 11⁄2

tbsp

Grated strong cheddar cheese

⁄4

cup

Gluten free English mustard 1 tsp

White gluten free flour mix 3 cups

Xanthan gum 1 tbsp

Dried yeast 1 tbsp

Use setting 10 Gluten free

Gluten free chocolate cake*

Softened margarine

⁄4

cup

Vanilla essence 1 tsp

Eggs, beaten 3

Lemon juice 2 tsp

Water

⁄4

cup

White gluten free flour mix 13⁄4

cup

Guten free baking powder 2 tsp

Gluten free cocoa 2 tbsp

Use setting 16 Cake

Gluten free fruit cake*

Light brown sugar

⁄4

cup

Softened butter

⁄4

cup

Eggs 3

Lemon juice 1 tbsp

Milk 1 tbsp

Dried mixed fruit

⁄3

cup

White gluten free flour mix 2 cups

Gluten free baking powder 1 tbsp

Gluten free mixed spice

⁄2

tsp

Use setting 16 Cake

* Only available on model 48323

The gluten free cake recipes use programme 16 (cake)*

48322 a4:45xxx rev1 11/01/2010 09:26 Page 22

Page 23

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

Recipes for Fastbake small (11)

Fastbake small white

11⁄2

Water 11⁄8

cup

Skimmed milk powder 2 tbsp

Salt 1 tsp

Sugar 4 tsp

Sunflower oil 2 tbsp

Strong white bread flour 3 cup

Fast action yeast 3 tsp

Use setting 11 Fastbake

Recipes for Fastbake large (12)

Fastbake large white

2lb

Water 11⁄2

cup

Skimmed milk powder 3 tbsp

Salt 11⁄2

tsp

Sugar 5 tsp

Sunflower oil 3 tbsp

Strong white bread flour 4 cup

Fast action yeast 3 tsp

Use setting 12 Fastbake

Pizza dough* (14)

Pizza base*

Water 1 cup

Sugar 2 tbsp

Salt

⁄2

tsp

Oil 3 tbsp

Strong white bread flour 3 cup

Fast action yeast 2 tsp

Use setting 14 Pizza dough

Method

Pre-heat oven.

Shape into a flat round shape. Place on a greased baking tray. Brush lightly with oil.

Cover for 15 minutes and allow to rise.

Add your desired topping.

Bake at approx 200ºC (400°F, gas mark 6) until golden brown.

Flavoured Pizza Dough*

Water 1 cup

Sugar 2 tbsp

Salt

⁄2

tsp

Garlic puree 1 tsp

Mixed herbs 2 tsp

Oil 3 tbsp

Strong white bread flour 3 cup

Fast action yeast 2 tsp

Use setting 14 Pizza dough

Method

Pre-heat oven.

Shape into a flat round shape. Place on a greased baking tray. Brush lightly with oil.

Cover for 15 minutes and allow to rise.

Add your desired topping.

Bake at approx 200ºC (400°F, gas mark 6) until golden brown.

Pasta*

Plain flour 2 cups

Eggs (beaten) 2

Salt 11⁄2

tsp

Vegetable oil 2 tsp

Water (more if needed) 2 tbsp

Use setting 14 Pizza dough

Method

Place all ingredients in the pan.

Put on the pizza dough setting and help the ingredients mix using a spatula, add more water to bind the dough if needed.

Once the dough forms into a smooth ball it is bound.

After the cycle has finished roll out and use a pasta machine or cut to desired shapes.

Boil in water for 7-10 minutes.

* Only available on model 48323

For method, see page 16

48322 a4:45xxx rev1 11/01/2010 09:26 Page 23

Page 24

Recipes for Quick bread* (15)

Banana and nut bread*

Ingredients group 1

Butter (melted) 2 tbsp

Milk 1 tbsp

Mashed banana 1 cup

Egg (beaten) 1

Walnuts (chopped)

⁄2

cup

Lemon rind 1 tsp

Ingredients group 2

Plain flour 11⁄2

cup

Bicarbonate of soda

⁄2

tsp

Baking powder

⁄4

tsp

Sugar

⁄2

cup

Salt

⁄4

tsp

Use setting 15 Quick

Method

Mix group 1 together in a separate bowl.

Mix group 2 together in a second bowl.

Pour mixture into bread pan.

Porridge oats bread*

Milk 1 cup

Eggs (beaten) 2

Sunflower oil

⁄2

tsp

Golden syrup 2 tbsp

Porridge oats 1 cup

Sugar

⁄4

cup

Salt 1 tsp

Plain flour 2 cup

Baking powder

⁄2

tsp

Bicarbonate of soda

⁄2

tsp

Use setting 15 Quick

Recipes for Cake* (16)

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 -

1/2

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

1/2

cup or

chocolate chips -

1/4

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

Madeira cake*

Ingredients group 1

Butter (melted)

⁄4

cup

Vanilla essence

⁄4

tsp

Eggs (beaten) 3 medium

Lemon juice 2 tsp

Ingredients group 2

Plain flour 15⁄8

cup

Baking powder 2 tsp

Granulated sugar 1 cup

Use setting 16 Cake

Method

Mix group 1 together in a separate bowl.

Sieve group 2 together in a second bowl.

Combine groups 1 and 2 together until mixed.

Pour mixture into bread pan.

Mixed fruitcake*

Ingredient group 1

Butter (melted)

⁄4

cup

Vanilla essence

⁄4

tsp

Eggs 3

Lemon juice 2 tsp

Dried mixed fruit

⁄8

cup

Ingredient group 2

Plain flour 15⁄8

cups

Baking powder 2 tsp

Sugar 1 cup

Ground cinnamon

1/4

tsp

Ground nutmeg

1/4

tsp

Use setting 16 Cake

Method

Follow method given for madeira cake mix.

Cake mix

This programme can also be used for preparation of a shop bought cake mix. Simply follow the instructions on the packet.

* Only available on model 48323

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

48322 a4:45xxx rev1 11/01/2010 09:26 Page 24

Page 25

Recipes for Dessert* (17)

Oat apple betty*

Medium cooking apples chopped (peeled and cored) 6

Lemon juice 1 tsp

Packed brown sugar

⁄2

cup

All-purpose flour

⁄2

cup

Quick cooking oats

⁄3

cup

Butter or margarine, softened 6 tbsp

Use setting 17 Desserts

Old-fashioned rice pudding*

Eggs slightly beaten 3

Cream 13⁄4

cup

Cooked rice 11⁄2

cup

Sugar

⁄2

cup

Raisins (optional)

⁄2

cup

Vanilla essence 1 tsp

Cinnamon or nutmeg 1 tsp

Use setting 17 Desserts

Please note: this is the old-fashioned and best way to bake rice pudding. With a mass of creamy rice and a thick brown skin with the hint of cinnamon throughout. A real treat!

Helpline

If you have any difficulty with your appliance, do not hesitate to call us.

We are more likely to be 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.

• Serial number as shown on underside of the appliance.

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

Website

You may also contact us through our website, or visit the site to browse and purchase appliances, spare parts and accessories from the extensive Morphy Richards range.

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

For method, see page 16

48322 a4:45xxx rev1 11/01/2010 09:26 Page 25

Page 26

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

48322 a4:45xxx rev1 11/01/2010 09:26 Page 26

Page 27

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

48322 a4:45xxx rev1 11/01/2010 09:26 Page 27

Page 28

Registering Your Two Year Guarantee

Your standard one year guarantee is extended for an additional 12 months when you register the product within 28 days of purchase with Morphy Richards. If you do not register with Morphy Richards within 28 days, your product is guaranteed for 1 year. To validate your 2 year guarantee register with us online at

www .morphyrichards.co.uk

N.B. Each qualifying product needs to be registered with Morphy Richards individually.

Please note that the 2 year guarantee is only available in the UK and Ireland. Please refer to the

one year guarantee for more information.

Your One Year Guarantee

It is important to retain the retailer’s 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 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 12 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 may be asked to return a copy of proof of purchase.

Subject to the exclusions set out below (see Exclusions), the faulty appliance will then be repaired or replaced and dispatched usually within 7 working days of receipt.

If, for any reason, this item is replaced during the 1 year guarantee period, the guarantee on the new item will be calculated from original purchase date. Therefore it is vital to retain your original till receipt or invoice to indicate the date of initial purchase.

To qualify for the 1 year guarantee, the appliance must have been used according to the instructions supplied.

Exclusions

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

The fault has been caused or is attributable to accidental use,

misuse, negligent use or used contrary to the manufacturer’s recommendations or where the fault has been caused by power surges or damage caused in transit.

The appliance has been used on a voltage supply other than that

stamped on the products.

Repairs have been attempted by persons other than our service staff

(or authorised dealer).

The appliance has been used for hire purposes or non domestic use.

The appliance is second hand.

Morphy Richards are not liable to carry out any type of servicing

work, under the guarantee.

Batteries and damage from leakage are not covered by the

guarantee.

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

Morphy Richards products are intended for household use only. See usage limitations within the location safety instructions.

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

The After Sales Division Morphy Richards Ltd

Mexborough, South Yorkshire, England, S64 8AJ

Helplines (office hours) UK 0844 871 0944 Spare Parts 0844 873 0710 Republic of Ireland 1800 409 119

BM48322 MUK Rev1 11/09

For electrical products sold within the European Community. At the end of the electrical products useful life, it should not be disposed of with household waste. Please recycle where facilities exist. Check with your Local Authority or retailer for recycling advice in your country.

48322 a4:45xxx rev1 11/01/2010 09:26 Page 28