Morphy Richards COMPACT BREADMAKER, COMPACT BREADMAKER 48245 - REV 1 Instructions Manual

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Compact breadmaker

Please read and keep these instructions

getting the best from your new breadmaker...

Accurate measuring is essential

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

Yeast content

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

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Important safety instructions

The use of any electrical appliance requires the

following of basic common sense safety rules.

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

WARNING: Danger of personal injury

IMPORTANT: Damage to the appliance

In addition, we offer the following essential safety advice.

Location

• Remove all packaging and retain for future

reference.

• Always locate your appliance away from the edge

of a worktop.

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

surface.

• Do not use outdoors 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, it’s service agent or

similarly qualified persons in order to avoid a

hazard.

Your safety

• WARNING: Do not touch hot surfaces. Use

oven mitts or oven gloves when removing the hot

bread pan. Do not cover the steam vent openings

under any circumstances.

• WARNING: Avoid contact with moving parts.

• WARNING: To protect against electrical shock,

do not immerse the cord or plug in water or

other liquid.

• Extreme caution must be observed when moving

an appliance with hot contents.

• Do not use the breadmaker for storage purposes

nor insert any utensils, as they may create a fire

or electric shock hazard.

• Do not use use the appliance with wet or moist

hands.

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.

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 system.

• 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 instructions concerning the use of the appliance by a person responsible for their safety.

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Contents

Operating instructions

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

Recipes

Basic breads

Basic white bread 14 Softgrain bread 14 Brown loaf 14 Italian herb bread 14 Cheese & onion bread 14 Raisin bread 14 Sun-dried tomato loaf 14

French bread 15

Wholewheat breads

Wholewheat bread 15 Granary loaf 15

Cake setting

Madeira cake mix 15 Mixed fruit cake 15 Banana and nut bread 16 Porridge oats bread 16

Sweet

Mixed fruit loaf 16 Chocolate bread 16

Dough recipes

White bread rolls 17 Wholewheat bread rolls 17 Hot cross buns 17 Pizza base 17

Jams

Marmalade 17 Raspberry and apple 17

Speciality

Malt loaf 18

Sandwich

Sandwich loaf 18 Softgrain sandwich loaf 18

Gluten free recipes

Gluten free loaf 19 Gluten free madeira cake 19

Bread mixes 19

Further information

Conversion chart 20 Baking cycle times 21 Need help? (questions and answers) 22 Troubleshooting 24

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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.

WARNING: The plug removed from the mains lead, if severed, must be destroyed, as a plug with bared flexible cord is hazardous if engaged into a live socket outlet.

WARNING: This appliance must be earthed.

Should the fuse in the 13 amp plug require changing, a 13 amp BS1362 fuse must be fitted.

About this breadmaker

About the recipes

• It has two settings to make a small 450g (1lb) or large 680g (1.5lb) 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 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.

Before first use

Introduction

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

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

It’s as simple as one-two-three.

1 Put in the ingredients. 2 Select program from the menu and press start. 3 Wait for your bread.

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

Before first use, please take a few minutes to read this instruction book and to find a place to keep it handy for reference. Pay particular attention to the safety instructions. 1 Carefully unpack the breadmaker and remove all

packaging materials. 2 Remove any dust that may have accumulated

during packing. 3 Wipe the baking pan, kneading blade and outside

surface of the breadmaker with a clean, damp

cloth. The bread pan is non-stick coated. Do not

use scouring pads or any abrasives on any part of the breadmaker.

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

the bread pan and bake empty for about 10 minutes (select the Extrabake program).

5 Clean once more. 6 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.

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Kneading blade

Handle

Baking pan

Components

Lid handle

Cover

Air vents

Main body

Control panel

Viewing window

Rotating shaft

Blade has two positions

Upright position

Down position

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Control panel buttons, display & functions

Colour button

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

Menu button

For choosing the bread making program from the list 1 to 10

Loaf size button

For selecting small (1lb) or large (1.5lb) loaf size (certain programs only)

Start

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

Stop

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

Timer delay buttons

Use to delay the start of bread making

Display window

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

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Program 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 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 680g (1.5lb) of combined ingredients.

7 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.

8 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.

9 Sandwich (3:00 and 2:55)

This is to bake light texture bread but with a softer

but thicker crust.

10 Extra bake (0:10)

This setting is bake only and can be used to

increase the baking time on selected settings. This

is especially useful to help ‘set’ jams and

marmalade. When started, the default time is 10

mins (0:10) minimum and counts down in 1 minute

intervals. You will have to manually switch this off

by pressing the stop 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 ▲ increases the time in increments of 10

minutes up to a maximum 1 hour.

Do not use the extrabake programme for more than

1 hour, as over heating of the product may occur.

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Using your breadmaker

1 Take out the pan

Open the lid and remove the pan by lifting the handle, turning anti-clockwise and lifting out. Place on the work surface. It is important that the pan is filled with 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 21-28°C.

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 program

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

7 Select weight

Press Loaf size button to choose between small or large.

8 Select colour

Choose desired crust colour by pressing Colour button.

9 Select the delay time

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

10 Start

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

Progress

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

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

12 Finish

When the program is completed

and the bread is

baked,

the display shows 0:00 and the beeper will

sound.

13 Keep warm

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

14 Remove the food

Press Stop. Open the lid.

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 non-stick 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 34°C.

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Using the timer

Use the timer when you want the bread ready later, or in the morning. A maximum of 13 hours can be set. Check if function is available by consulting ‘Baking cycle times’ section. Do not use this function with recipes that use perishable ingredients such as eggs, fresh milk, sour cream, or cheese. 1 Decide when you want the bread to be ready and

calculate the difference in time between now and

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

is now 7.30pm, the difference is 12

hours.

2 Enter this time by pressing ‘Time ▼’ and ‘Time ▲’

buttons. Arrows will move time up or down in

10-minute increments. After you have pressed

Start, the colon (:) will flash.

• If you have selected the wrong time, press stop for

2 seconds. The timer will go back to the program

time, repeat step 1 and 2. 3 The timer delay is up to a maximum of 13 hours.

This is when the bread will be ready to remove from

the machine, see page 8, item 14 ‘Remove the

food’.

Beeper

The beeper sounds:

• when pressing any button;

• during the second kneading cycle of certain

programs to indicate that cereals, fruit, nuts or

other ingredients can be added;

• when the program finishes;

• when keep warm finishes.

Power interruption

After a brief power supply failure

• if the program has not yet reached rise 1, press

Start and the program will continue using the

automatic repeat function;

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

be started 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 15-30 minutes before slicing.

Use an electric knife or a sharp knife with a serrated

blade for even slices.

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

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

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

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

Leftover slightly hardened bread may be cut into

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

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.

Refer to page 8, ‘using your breadmaker’ for guidance.

Joint

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Care and cleaning

1 WARNING: To prevent electrical shock, unplug

the unit before cleaning.

2 Wait until the breadmaker has cooled.

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

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

with a damp cloth or slightly dampened sponge.

4 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 nonstick surface. Dry it thoroughly before placing it back in the baking chamber.

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

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

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

• Be sure the appliance is completely cooled before storing away.

Do not use any of these when cleaning

• Paint thinner

• Benzine

• Steel wool pads

• Polishing powder

• Chemical dustcloth

Special care for the non-stick finish

Avoid damaging the coating. Do not use metal

utensils such as 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.

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Know your ingredients

Understanding baking

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

Important note on flours

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

All purpose flour/plain flour

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

Strong white flour/bread flour

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

Whole wheat flour/wholemeal flour

Whole wheat flour/wholemeal flour is milled from the entire wheat kernel which contains the bran and germ and makes it heavier and richer in nutrients than white flour. Breads made with this flour are usually smaller and heavier than white loaves. To overcome this, whole wheat flour/wholemeal flour can be mixed with Bread flour or strong plain flour to produce a high, light textured bread.

Self-raising flour

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

Bran

Bran (unprocessed) & Wheat Germ are the coarse outer portions of the wheat or rye grains separated from flour by sifting or bolting. They are often added in small quantities to bread for nutritional enrichment, heartiness and flavour. They are also used to enhance the texture of bread.

Oatmeal

Oatmeal comes from rolled or steel-cut oats. They

are used primarily to enhance flavour and texture.

Other ingredients

Yeasts (active dry yeast)

Yeast, through a fermentation process, produces gas (carbon dioxide) necessary to make the bread rise. Yeast must be able to feed on sugar and flour carbohydrates in order to produce this gas. Fast action granular yeast is used in all recipes that call for yeast. There are basically three different types of yeast available: fresh, traditional dry active and fast action. It

is recommended that fast action yeast be 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: 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. 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.

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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

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

of a teaspoon is usually

recommended.

Measuring ingredients

The key and most important step when using your breadmaker is measuring your ingredients precisely and accurately. It is extremely important to measure each liquid and dry ingredient properly or it could result in a poor or unacceptable baking result. The ingredients must also be added into the baking pan in the order in which they are given in each recipe. Liquid and dry measurements are done somewhat differently and are as follows:

Liquid measurements

Use the cup provided. When reading amounts, the measuring cup must be placed on a horizontal flat surface and viewed at eye level (not on an angle). The liquid level line must be aligned to the mark of measurement. A ‘guesstimate’ is not good enough as it could throw out the critical balance of the recipe.

Dry measurements

Dry measurements (especially flours) must be done using the measuring cup provided. The measuring cup is based on the American standard 8 fluid oz cup British cup is 10 fluid oz.

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

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

DO NOT USE NORMAL KITCHEN TEASPOONS OR TABLESPOONS.

Hints on measuring ingredients

• The cup is marked in various ‘volume measurement’

scales. The recipes in this book use the ‘cup’

volume which is based on the ‘American’ cup of

8floz and is conveniently marked in 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.

A conversion table is provided on page 20.

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

Tablespoon (tbsp) and teaspoon (tsp). For

teaspoon measurements, use the

tsp twice. 1 tsp = 5 millilitres 1 tbsp = 3 tsp = 15 millilitres Hint: measure dry ingredients first with the

tablespoon, then wet (oil) last.

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

Ingredient temperatures

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

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

Creating your own yeast breads

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

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

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

Special glazes for yeast breads

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

Egg glaze

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

Melted butter crust

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

Milk glaze

For a softer, shiny crust, brush just baked bread

with milk or cream.

Sweet icing glaze

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

Poppy/Sesame/Caraway seed/Oatmeal

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

Other tips

• Place all recipe ingredients into the baking pan so

that yeast is not touching any liquid.

• After completing the process of making dough in

your breadmaker, typically when letting dough rise

outside the breadmaker, allow 30 minutes or until

dough doubles in size. Dough should be lightly

greased and covered with grease proof paper and a

dry towel. It should be placed in a warm area free

from draughts.

• Humidity can cause problems, therefore humidity

and high altitudes require adjustments. For high

humidity, add an extra tablespoon of flour if

consistency is not right. For high altitudes, decrease

yeast amount by approximately

teaspoon, and

decrease sugar and/or water or milk slightly.

• The DOUGH setting is great for mixing, kneading

and proofing, allowing dough to rise. Use the

automatic breadmaker to prepare this dough so all

you need to do is shape and bake it according to

your recipe.

• When recipes call for a ‘lightly floured surface,’ use

about 1 to 2 tablespoons of flour on the surface.

You may want to lightly flour your fingers or rolling

pin for easy dough manipulation.

• When you let dough ‘rest’ and ‘rise’ according to a

recipe, place it in a warm, draught-free area. If the

dough does not double in size, it may not produce

a tender product.

• If the dough you are rolling shrinks back, let it rest

covered for a few minutes before rolling again.

• Dough may be wrapped in plastic and stored in a

freezer for later use. Bring the dough to room

temperature before using.

• After 5 minutes of kneading, open the lid and check

the dough consistency. The dough should form a

soft, smooth ball. If too dry, add liquid. If too wet,

add flour (

to 1 tablespoon at a time).

• When using honey, malt extract, golden syrup or

treacle, coat the spoon or cup with oil first, this will

prevent these ingredients from sticking to the spoon

or cup.

48245 Rev 2 9/9/08 16:52 Page 14

Recipes

All of the following recipes use this same general

method:

1 Measure ingredients into the baking pan. 2 Use tepid water 21-28°C. 3 Insert the baking pan securely into the unit, close

the lid.

4 Select the appropriate bread setting. 5 Push the start button. 6 When the bread is done, remove the pan from the

unit using oven mitts.

7 Remove the bread from the baking pan (and the

kneading blade from bread if necessary).

8 Allow to cool before slicing.

This method is modified by notes, if applicable, at

the end of each recipe.

These recipes have been developed using Allinson

flours and Easybake Allinson yeast.

1 Recipes for basic breads

Basic white bread

1 lb 1

Water

cup 1

cup

Skimmed milk powder 2 tbsp 2

tbsp

Sunflower oil 2 tbsp 2

tbsp

Sugar 1

tbsp 2

tbsp

Salt 1 tsp 1

tsp Strong white bread flour 2 cups 3 cups Fast action yeast 1 tsp 1

tsp Use setting 1 Basic 1 Basic

Softgrain bread

1 lb 1

lb Water

cup 1

cup Skimmed milk powder 2 tbsp 2

tbsp Sunflower oil 1

tbsp 2 tbsp

Sugar 1

tbsp 2

tbsp Salt

tsp 1

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

tsp 1 tsp

Use setting 1 Basic 1 Basic

Brown loaf

1 lb 1

lb Water

cup 1 cup

Skimmed milk powder 1

tbsp 2 tbsp

Sunflower oil 1

tbsp 2 tbsp

Sugar 2

tbsp 2

tbsp Salt 1 tsp 1

tsp Strong brown bread flour 2 cups 3 cups Fast action yeast

tsp 1

tsp Use setting 1 Basic 1 Basic

Italian herb bread

1 lb 1

Water

cup 1

cup

Skimmed milk powder 2 tbsp 2

tbsp

Sunflower oil 2 tbsp 2

tbsp

Sugar 1

tbsp 2

tbsp

Salt 1

tsp 1

tsp Strong white bread flour 2 cups 3 cups Dried marjoram 1 tsp 1

tsp Dried basil 1 tsp 1

tsp Dried thyme 1 tsp 1

tsp Fast action yeast 1 tsp 1

tsp Use setting 1 Basic 1 Basic

Cheese & onion bread

1 lb 1

Water

cup 1 cup

Skimmed milk powder 1

tbsp 2 tbsp

Sugar

tbsp 1 tbsp

Salt

tsp

Onion granules 1 tbsp 1

tbsp

Mature grated cheddar cheese

cup 1 cup Strong white bread flour 2 cups 3 cups Fast action yeast

tsp 1 tsp Use setting 1 Basic 1 Basic

Raisin bread

1 lb 1

Water 1 cup 1

cup Skimmed milk powder 2 tbsp 3 tbsp Sunflower oil 2 tbsp 3 tbsp Sugar

tbsp 1 tbsp

Salt 1 tsp 1

tsp Cinnamon

tsp

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

tsp 1 tsp

Raisins*

cup

cup Use setting 1 Basic 1 Basic * Add the fruit when the beeper sounds.

Sun-dried tomato loaf

1 lb 1

Water

cup 1 cup

Skimmed milk powder 2 tbsp 2

tbsp

Sunflower oil 1

tbsp 2

tbsp

Sugar 1

tbsp 2

tbsp

Salt 1 tsp 1

tsp

Dried mixed herbs 1 tsp 1

tsp Strong white bread flour 2 cups 3 cups Fast action yeast 1 tsp 1

tsp Sun-dried tomatoes

cup

Use setting 1 Basic 1 Basic

48245 Rev 2 9/9/08 16:52 Page 15

2 Recipes for french bread

French bread

1 lb 1

Water

cup 1 cup

Skimmed milk powder 1

tbsp 2 tbsp

Sugar

tbsp 1 tbsp Salt 1 tsp 1 tsp Sunflower oil 1 tbsp 1 tbsp Strong white bread flour 2 cups 3 cups Fast action yeast 1 tsp 1 tsp Use setting 2 French 2 French

3 Recipes for wholewheat breads

Wholewheat bread

1 lb 1

Water

cup 1

cup

Skimmed milk powder 1 tbsp 1

tbsp

Sunflower oil 1

tbsp 2 tbsp

Brown sugar

tbsp 2

tbsp

Salt

tsp 1

tsp Strong wholemeal bread flour 2 cups 3 cups Fast action yeast

tsp

tsp Vitamin C tablet (crushed) 1x100mg 1x100mg Use setting

3 Wholewheat 3 Wholewheat

Granary loaf

1 lb 1

Water

cup 1

cup Skimmed milk powder 1 tbsp 2 tbsp Sunflower oil 1 tbsp 2 tbsp Soft brown sugar

tbsp 2

tbsp Salt

tsp 1

tsp Granary malted brown bread flour 2 cups 3 cups Fast action yeast

tsp

tsp *Vitamin C tablet 1 x 100mg 1 x 100mg Use setting

3 Wholewheat 3 Wholewheat *Optional: By adding a vitamin C tablet, the rise of the bread can be improved. Crush tablet between 2 teaspoons and add.

4 Recipes for cake and quick bread

Important

The cakes produced in this breadmaker will not rise to fill the pan completely, they will be approximately 55mm (2'') tall. The standard cake is a Madeira type which is moist, rich and dense in texture. Adjustments to the recipe may be required for personal taste - less butter and sugar to reduce the richness, less water and/or eggs to reduce moisture.

Variations

Cherries -

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

cup or chocolate chips -

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

Maderia cake mix

Ingredients group 1

Butter (melted)

cup Vanilla essence

tsp Eggs (beaten) 3 medium Lemon juice 2 tsp

Ingredients group 2

Plain flour 1

cup Baking powder 2 tsp Granulated sugar 1 cup Use setting 4 Cake

Method 1 Mix group 1 together in a separate bowl. 2 Sieve group 2 together in a second bowl. 3 Combine groups 1 and 2 together until mixed. 4 Pour mixture into breadpan.

Mixed fruit cake

Ingredient group 1

Butter (softened)

cup

Vanilla essence

tsp Eggs 2 medium Lemon juice 2 tsp Dried mixed fruit

cup

Ingredient group 2

Plain flour 1

cups Baking powder 2 tsp Sugar

cup

Ground cinnamon

tsp

Ground nutmeg

tsp

Use setting 4 Cake

Method

Follow method given for madeira cake mix.

48245 Rev 2 9/9/08 16:52 Page 16

Banana and nut bread

Ingredients group 1

Butter (melted) 2 tbsp Milk 1 tbsp Mashed banana 1 cup Egg 1 Walnuts (chopped)

cup

Lemon rind 1 tsp

Ingredients group 2

Plain flour 1

cup

Bicarbonate of soda

tsp

Baking powder

tsp

Sugar

cup

Salt

tsp

Use setting 4 Cake

Method 1 Mix group 1 together in a separate bowl. 2 Mix group 2 together in a second bowl. 3 Pour mixture into breadpan.

Porridge oats bread

Milk 1 cup Eggs (beaten) 2 Sunflower oil

tsp Golden syrup 2 tbsp Porridge oats 1 cup Sugar

cup Salt 1 tsp Plain flour 2 cups Baking powder

tsp Bicarbonate of soda

tsp Use setting 4 Cake

5 Sweet

Mixed fruit loaf

1 lb 1

Water

cup 1

cups

Skimmed milk powder 2 tbsp 2

tbsp

Sunflower oil 2 tbsp 2

tbsp

Sugar 5 tbsp

cup

Salt 1 tsp 1

tsp Strong white bread flour 2 cups 3 cups Nutmeg

tsp

Fast action yeast 1 tsp 1

tsp Dried mixed fruit †

cup

cup Use setting 5 Sweet 5 Sweet † Add the fruit when the beeper sounds

Chocolate bread

1 lb 1

Water

cup 1 cup Egg (beaten) 1 1 medium Skimmed milk powder

tbsp 1 tbsp Sunflower oil

tbsp 1 tbsp Sugar

cup

Salt

tsp

Walnuts (chopped) *

cup

Strong white bread flour 2 cups 2

cups

Cocoa powder

cup

Fast action yeast

tsp

tsp Use setting 5 Sweet 5 Sweet * Add the walnuts when the beeper sounds

48245 Rev 2 9/9/08 16:52 Page 17

6 Recipes for dough

White bread rolls

Water 1

cups Skimmed milk powder 1 tbsp Butter melted 2 tbsp Sugar 2 tbsp Salt 1

tsp Strong white bread flour 3

cups Fast action yeast 1

tsp Use setting 6 Dough

Method 1 Knead and shape the dough into 6 rolls. 2 Place on a greased baking tray. 3 Brush lightly with melted butter. 4 Cover for 20-25 minutes. 5 Allow to rise until they are double in size and glaze. 6 Bake for approximately 15-20 minutes at 190°C.

Wholewheat bread rolls

Water 1

cups Skimmed milk powder 2 tbsp Butter (melted) 2 tbsp Honey 2 tbsp Brown sugar 1 tbsp Salt 1

tsp Strong wholewheat bread flour 3

cups Fast action yeast 1

tsp Use setting 6 Dough

Method

Follow method given for white rolls.

Hot cross buns

Water 1 cup Butter (melted)

cup

Sugar

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

cups Fast action yeast 2 tsp Cinnamon 1 tsp Nutmeg

tsp Raisins 1 cup Use setting 6 Dough

Method 1 Divide into 8-12 pieces. Shape and flatten slightly. 2 Glaze with egg and milk (but not the cross). 3 Cover and allow to rise for 30 minutes. 4 Bake in oven 375°F (190°C) for 16-18 minutes. 5 Glaze with egg and milk if required.

Pizza base

Water 1 cup Butter (melted) 1 tbsp Sugar 2 tbsp Salt 1 tsp Strong white bread flour 2

cups Fast action yeast 1 tsp Use setting 6 Dough

Method 1 Pre-heat the oven. 2 Shape into a flat round shape. Place on a greased

baking tray. Brush lightly with oil.

3 Cover for 15 minutes and allow to rise. 4 Add your desired topping. 5 Bake at approximately 200°C until golden brown.

7 Recipes for jams

Marmalade

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

Raspberry and apple jam

Raspberries, frozen, measured before defrosting 2 cups Chopped baking apples (peeled and cored) 1 cup Preserving sugar 1 cup Lemon juice 3 tbsp Use setting 7 Jam

Comments

• Warm the jars before filling.

• Use tongs to remove the paddle before pouring the

jam into prepared jars.

• Do not open the lid during mixing.

48245 Rev 2 9/9/08 16:52 Page 18

8 Speciality

Malt loaf

1 lb 1

Water

cup 1 cup

Salt

tsp 1 tsp Sunflower oil 1 tbsp 2 tbsp Black treacle 1 tbsp 1

tbsp

Malt extract 1

tbsp 2 tbsp Plain flour 2 cups 3 cups Fast action yeast

tsp 1 tsp

Sultanas*

cup

cup Use setting 8 Speciality 8 Speciality * Add the fruit when the beeper sounds

9 Recipes for sandwich breads

Sandwich loaf

1 lb 1

Water

cup 1

cups

Soft margarine or butter 1 tbsp 1

tbsp

Salt

tsp

Skimmed milk powder 1 tbsp 1

tbsp

Sugar 2

tbsp 3 tbsp Strong white bread flour 2 cups 3 cups Fast action yeast

tsp

Use setting 9 Sandwich 9 Sandwich

Softgrain sandwich loaf

1 lb 1

Water

cup 1

cups

Butter (melted) 1 tbsp 1

tbsp

Salt

tsp

Skimmed milk powder 1 tbsp 1

tbsp

Sugar 2

tbsp 3 tbsp Strong white softgrain bread flour 2 cups 3 cups Fast action yeast

tsp

Use setting 9 Sandwich 9 Sandwich

48245 Rev 2 9/9/08 16:52 Page 19

Gluten free recipes

Gluten free breads are yeast leavened breads, where Gluten (a protein part of the wheat, also found in Oats, Barley and Rye) is removed. People who cannot tolerate Gluten in their diet (known as Coeliacs) can obtain this flour on prescription. It is found in most high street chemists and health food stores, however, it is expensive! Morphy Richards has developed these recipes using one particular brand ‘ Nutricia Glutafin’ Gluten free white flour mix and fibre mix. Other brands have not been tested, therefore Morphy Richards cannot list these brands. Contact the Morphy Richards Helpline (0844 871 0944 in the UK, and 1800 409 119 in the Republic of Ireland) for further recipes when available. The bread is excellent on the day it is made, but with all Gluten free breads when one day old or more it will need ‘refreshing’. 2 slices placed in a microwave for 10-15 seconds will usually do this. Any remaining fresh bread can be frozen for storage. To store Gluten free bread (or any bread) slice the bread, re-assemble the slices back together, wrap the assembled loaf in aluminium foil and place it in a plastic bag. Store in the freezer until required. The slices will ‘snap’ apart when required and quickly thaw, use the microwave if required.

Gluten free white bread

Water 1

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

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

Madeira gluten free cake

Ingredients group 1

Butter (melted)

cup Vanilla essence

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

cup

Ingredients group 2

Nutricia glutafin gluten free (white mix) 1

cup Baking powder 2 tsp Caster sugar

cup

Use setting 4 Cake

Method 1 Mix group 1 together in a separate bowl. 2 Sieve group 2 together in a second bowl. 3 Combine groups 1 and 2 together until mixed. 4 Pour mixture into breadpan.

Bread mixes

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.

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

2 Just add flour and water

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

48245 Rev 2 9/9/08 16:52 Page 20

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

120

180

240

270

300

315

360

390

465

480

Water and liquids

108

144g

162

180

216

288

117

156g

176

195

234

312

113

150g

169

188

225

300

132g

149

165

198

264

Flour types

Weight in grams (gm)

Cup White

Plain Softgrain

Brown Granary Whole-

meal

Dried fruit

Butter

Preserving or castor sugar

Granulated sugar

Chopped fresh apple 1/2 cube

Frozen raspberries or fresh plums

Others

100

110

113

123

150

165

169

164g

200g

220g

226g

124g

100g

328

400

440

452

248

200

4 cup

2 cup

4 cup

1 cup 2 cup

Conversion chart

48245 Rev 2 9/9/08 16:52 Page 21

Baking cycle times

Operation sequence and times

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

Bread type

Ten beeps time warm

and size indicate

ingredients can be Hours:

Times in minutes added • minutes

Basic, small 9 20 14

•

25 45 60 2:53 60

Basic, large 10 20 15

•

25 45 65 3:00 60

French,

small

16 40 19

•

30 50 65 3:40 60

French,

large

18 40 22

•

30 50 70 3:50 60

Whole wheat,

small

9 25 18

•

35 70 55 3:32 60

Whole wheat,

large

10 25 20

•

35 70 60 3:40 60

Cake 7 5 8 80 1:40 60

Sweet,

small

10 5 20

•

30 55 50 2:50 60

Sweet,

large

10 5 20

•

30 55 55 2:55 60

Dough 20 30 40 1:30

Jam 15

†

45†mixing 20 (warm) 1:20 20

Speciality 10 5 20 30 35 70 2:50 60

Sandwich,

small

15 40 5

•

25 40 50 2:55 60

Sandwich,

large

15 40 5

•

25 40 55 3:00 60

Bake 10 1:00 60

Motor cycles Heating may Motor Heating may Heating Heating on and off, cycle on cycles on and cycle on may cycle cycles on progressing and off* to off then runs and off* to on and off* and off to to continuous reach 25°C continuously, reach 32°C, to reach reach 121°C

heating then punches 38°C may also cycle on and off* to reach 30°C

The delay timer is available on all programs. Maximum delay is 13 hours

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

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

† The heating is switched on and off only if the temperature is lower than 121°C

• At the end of rise 2, the kneading blade will reverse direction for 5 seconds to allow the blade to drop down

48245 Rev 2 9/9/08 16:52 Page 22

Questions about general performance and operation

Question 1

What should I do if the kneading blade comes

out with the bread?

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

Question 2

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

In some cases, the flour mix may remain on the corners of the baking pan. When this happens, it usually can be eaten or simply trim off that portion of the outer crust with a sharp knife.

Question 3

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

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

Question 4

How long does it take to make bread?

Timings for each setting are outlined earlier.

Question 5

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

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

Question 6

Why do I have to add the ingredients in a certain order?

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

Question 7

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

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

Question 8

The kneading blade is stuck in the bread pan.

After baking, how do I get it out?

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

Question 9

Can I wash the baking pan in the dishwasher?

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

Question 10

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

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

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

Question 11

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

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

Question 12

Why didn't the bread rise?

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

Question 13

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

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

Need help?

48245 Rev 2 9/9/08 16:52 Page 23

Questions about ingredients and recipes

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.

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

Question 15

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

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

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

Question 16

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

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

tsp.

Question 17

Why does my bread rise and then collapse or crater?

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

Question 18

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

Yes, but you will need to experiment to get the right proportion of ingredients. Become familiar with the unit and make several loaves of bread before you begin experimenting. Never exceed a total amount of 4 cups of 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 whole wheat/wholewheat breads are always shorter. Am I doing something wrong?

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

Question 21

Can I premix the yeast with water?

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

Question 22

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

This hole has been created by the kneading blade. Sometimes this hole is larger than normal. This is because the dough has rested to the side of the blade after the second kneading cycle - normal with bread makers. You could position the dough evenly in the base of the pan.

48245 Rev 2 9/9/08 16:52 Page 24

Possible cause Solution

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 Measure ingredients accurately over-rise and collapse

Too much yeast was added Measure ingredients accurately, if problem persists,

reduce yeast by

teaspoon

High humidity and hot ambient temperatures Bake during the coolest part of the day, can cause bread to over-rise and collapse Try reducing the yeast by

teaspoon or use liquids direct from the refrigerator. Do not use the timer function

High altitudes can cause the bread to over-rise Try reducing the yeast by

teaspoon

and then collapse during baking

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

Bread did not rise enough

Not enough yeast was added Measure ingredients accurately

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

Too little sugar was added Measure ingredients accurately

Too much salt was added, reducing the Measure ingredients accurately action of the yeast

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

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

liquid before program has started

Bread rises too much

High humidity and hot ambient temperatures can Bake during the coolest part of the day. Try reducing cause bread to over-rise the yeast by

teaspoon or use liquids directly from the

refrigerator. Do not use the Timer function

Too much yeast Measure ingredients accurately

Too much liquid Measure ingredients accurately

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

Too much flour or not enough salt Measure ingredients accurately

Bread dry with dense texture

Not enough liquid added Measure ingredients accurately

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

Troubleshooting

48245 Rev 2 9/9/08 16:52 Page 25

Bread under baked with soggy centre

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

Water may have to be reduced slightly

Large amounts of rich ingredients like nuts, butter, Measure ingredients accurately. Never exceed the dried fruits, syrups and grains will make dough heavy. stated amounts in the recipe This will slow down the rising and prevent the bread from baking through

Bread over browned

Too much sugar Measure ingredients accurately

Crust colour set too high Set crust colour to light

Bread has large holes in texture

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

Too much liquid Measure ingredients accurately

Too much yeast Measure ingredients accurately

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

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

ends

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

H:HH message on display

Temperature in the breadmaker is too high Press the Stop button. Remove the baking pan, leave the

lid open and allow to cool. When cool, put the baking pan back in, set program and start the program again.

E:EE message on display

The temperature sensor is disconnected Refer to Morphy Richards helpline.

Difficult to remove from the pan

The bread is sticking to the pan The surface of the pan needs to be oiled before everyday

use. Wash the pan in hot soapy water and thoroughly dry. Liberally coat the inner surface of the pan with oil, butter or margarine. Follow the guide on page 8, ‘Using your breadmaker’. When the bread pan is removed from the machine after the baking program, allow the bread to cool in the pan for 15 minutes before turning out onto a rack. Only slice the bread when fully cooled after 20-40 minutes.

48245 Rev 2 9/9/08 16:52 Page 26

Two-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 24

months of original purchase, you should contact the helpline number quoting model number and serial number on the product, or write to Morphy Richards at the address shown. You will be asked to return the product (in secure, adequate packaging) along with a copy of proof of purchase. Subject to the exclusions set out below (1-6), the faulty appliance will then be repaired or replaced and dispatched usually within seven working days of receipt.

If, for any reason, this item is replaced during the

two-year guarantee period, the guarantee on the new item will be calculated from the original purchase date. Therefore, it is vital to retain your original receipt or invoice to indicate the date of initial purchase.

To qualify for the two-year guarantee, the appliance must have been used according to the manufacturer’s instructions. For example, kettles should have been regularly descaled.

Morphy Richards shall not be liable to replace or repair the goods under the terms of the Guarantee where: 1 The fault has been caused or is attributable to

accidental use, mis-use, negligent use or used

contrary to the manufacturer’s recommendations or

where the fault has been caused by power surges

or damage caused in transit. 2 The appliance has been used on a voltage supply

other than that stamped on the products. 3 Repairs have been attempted by persons other

than our service staff (or authorised dealer). 4 The appliance has been used for hire purposes or

non-domestic use.

5 The appliance is second hand. 6 Morphy Richards are not liable to carry out any

type of servicing work, under the guarantee.

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

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

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

Helpline (office hours) UK 0844 871 0944 Republic of Ireland 1800 409 119

Morphy Richards products are intended for household use only

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

BM48245 MUK Rev 2 09/08

Helpline

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

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

• Name of the product;

• Model number as shown on the underside of the

appliance.

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.

48245 Rev 2 9/9/08 16:52 Page 28

Morphy Richards COMPACT BREADMAKER, COMPACT BREADMAKER 48245 - REV 1 Instructions Manual

Specifications and Main Features

Frequently Asked Questions

User Manual