Bread Maker
www.morphyrichards.com.au
INSTRUCTION MANUAL
Model: MRBRD3
Read these instructions carefully before
using this appliance for the rst time.
STORE THESE INSTRUCTIONS CAREFULLY
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IMPORTANT SAFETY INSTRUCTIONS
WARNING: To reduce the risk of fire, electric shock, injury
to persons or damage to property, follow basic precautions
including the following:
• If the supply cord is damaged, it must be replaced by the
manufacturer or its service agent or a similarly qualified person
in order to avoid a hazard.
• Keep the appliance and its cord out of reach of children.
• This appliance is not intended for use by persons with reduced
physical, sensory or mental capabilities or lack of experience
and knowledge unless they have been given supervision
or instruction concerning use of the appliance by a person
responsible for their safety.
• Children should be supervised to ensure that they do not play
with this appliance.
• In the absence of supervision, the cleaning and maintenance
work should not be done by a child.
• Do not exceed the maximum quantities of flour and raising
agent stated in recipes (supplied).
• WARNING: Misuse of appliance could cause personal injury.
• WARNING: This product has a heating element which is
subject to residual heat after use.
• This appliance is not intended to be operated by means of an
external timer or a separate remote-control system.
• Use of accessories not recommended or sold by the original
manufacturer may cause risks of fire, electric shock or
personal injury.
• This appliance must be used in accordance with the
instructions and must not be used for other purposes.
2
• This appliance is intended to be used in household and similar
applications such as:
- staff kitchen areas in shops, offices and other working
environments;
- farm houses;
- by clients in hotels, motels and other residential type
environments;
- bed and breakfast type environments.
Location
• Always locate your appliance away from the edge of a
worktop.
• Ensure that the appliance is used on a firm, flat surface.
• For indoor use only. Do not use the appliance outdoors, or
near water.
• Do not place the appliance on or near heat sources such as
gas or electric stove, ovens, or burners.
Mains cable
• The mains cable should reach from the socket to the base unit
without straining the connections.
• Do not let the mains cable hang over the edge of a worktop
where a child could reach it.
• Do not let the cable run across an open space e.g. between a
low socket and table.
• Do not let the cable run across a cooker or toaster or other hot
area which might damage the cable.
Treating scalds
• Run cold water over the affected area immediately. Do not
stop to remove clothing, seek medical help quickly.
3
Other safety considerations
• WARNING: To protect against fire, electric shock and personal
injury, do not immerse cord, plugs, or appliance in water or
other liquid.
• WARNING: Extreme caution must be used when moving
the appliance when containing hot food, water, or other hot
liquids.
• Unplug from the socket when not in use, before putting on or
taking off attachments, and before cleaning
• Do not operate any appliance with a damaged lead or plug, or
after an appliance has malfunctioned, or has been dropped or
damaged in any way.
• 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 Spoons in a dishwasher.
• Keep the appliance and the cable away from heat, direct
sunlight, moisture and sharp edges.
• 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.
Electrical requirements
• Check that the voltage on the rating plate of your appliance
corresponds with your house electricity supply which must be
A.C.
• WARNING: This appliance must be earthed.
4
Proper use
• Only use your bread maker for baking bread in a household
environment. Do not use the appliance for drying foodstuffs or
other objects.
• Do not use the bread machine outdoors. Use accessories
recommended by the manufacturer only. Accessories not
recommended may cause damage to the appliance.
READ CAREFULLY AND KEEP FOR FUTURE REFERENCE
5
INTRODUCTION
Thank you for purchasing a Morphy Richards Bread Maker. As you will soon
find out there is nothing like the aroma of fresh homemade bread throughout
your home.
Please take some time to familiarise yourself with your new Bread Maker. This
manual explains what you need to do before first use as well as explaining
some hints and tips to create perfect breads and cakes every time.
SPECIFICATIONS
Model: MRBRD3
Colour: White/Black
Rated Voltage: 220-240V~50Hz
Rated Heating Power: 850W
Rated Motor Power 100W
No. of Programs: 16
Loaf sizes 3
Crust options 4
External Dimensions (L x W x H): 428 x 267 x 296mm
Net Weight: 6.31kg
You can use this bread maker to bake according to your taste.
• Choose from 16 different baking programs.
• Use ready-to-use baking mixtures, or bake from scratch.
• Knead different dough types or make jam.
• The Gluten Free program caters to gluten-free baking mixtures and recipes
with gluten-free flours, such as corn flour, buckwheat flour and potato
flour.
6
PRODUCT OVERVIEW
1. Bread maker lid
2. Viewing window
3. Kneading blades
4. Baking pan
5. Control panel
6. Main unit
7. Kneading blade remover
8. Measuring cup
9. Measuring spoon (x2)
7
CONTROL PANEL
a
Preheat
b
Kneading 1
c
Rise 1
d
Kneading 2
a
b
c
d
e
e
Light crust colour
f
Medium crust colour
g
Dark crust colour
h
Rapid Bake
f g
h
i
j
k
l
i
j
k
l
Rise 2
Rise 3
Bake
Keep Warm
Menu - Select the desired baking program. The program number and
corresponding baking time will appear on the display.
Size - Select the gross loaf weight (900g, 1.15kg, 1.35kg) by pressing the
button until the indicator on the display appears beneath the desired weight.
Note: Loaf size cannot be adjusted for programs 9, 10, 11, 12, 13, 14 & 15.
Time - & Time + - Press to set time-delayed baking as desired. The total set
time will appear on the display.
Crust - Select the degree of browning {Light (e) > Medium (f) > Dark (g) > Rapid
(h)} by pressing the button until the indicator on the display appears above the
desired crust icon.
Start/Stop - Press to Start/Stop a program or delete a set timer. To finish
operation and delete the setting, hold for 3 seconds until a long beep is heard.
Note: Do not press the Start/Stop button to check bread.
8
BEFORE FIRST USE
Yeast or Soda
Dry Ingredients
Water or Liquid
Before first use, please take a few minutes to read this instruction book
and find a place to keep it handy for future reference. Please pay particular
attention to the safety instructions.
1. Wash the Baking Pan (4), Kneading Blades (3) in hot soapy water and dry
thoroughly.
2. Wipe the outside surface of the Main Unit (6) with a clean, damp cloth.
DO NOT use scouring pads or any abrasives on any part of the Bread Maker.
3. If using for the first time, use a little oil, butter or margarine to grease the
Baking Pan (4) and bake empty for about 10 minutes on Bake program 15.
NOTE: 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.
4. Allow to cool and then wash the Baking Pan (4) again in hot soapy water
and dry thoroughly.
5. Place the Kneading Blades (3) on the Rotating Shaft in the Baking Pan (4).
6. Place ingredients into the Baking Pan. Please keep to the order as
mentioned in the recipes.
7. Usually the liquid is placed in the Baking Pan (4) first, followed by dry
ingredients (e.g. sugar, salt and flour etc) and yeast or baking soda should
always be the last ingredient - refer to below diagram as a guide.
Yeast or Soda
Dry Ingredients
Water or Liquid
9
USING YOUR BREAD MAKER
The bread maker has three settings to make either 900g, 1.15kg or 1.35kg
loaves (approximate weight, dependent upon recipe).
A beep signals when extra ingredients, such as fruit and nuts, can be added
so they don’t get chopped by the Kneading Blades (7).
1. Pull the Baking Pan (4) upward out of the appliance and remove from the
Main Unit (6).
2. Push the kneading blades (3) onto the drive shafts in the baking pan.
Ensure they are firmly in place.
3. Carefully measure the ingredients and add to the baking pan, in the order
listed in the recipe.
IMPORTANT: Use tepid water (21-28°C). When adding the yeast, ensure it
does not come into contact with the water, or it will activate.
4. Put the Baking Pan (4) back into the Main Unit (6). Ensure it is positioned
correctly.
5. Close the Lid (1).
6. Plug the Bread Maker into the mains outlet. The Bread Maker will
automatically default to the Basic program 1.
7. Select the desired program by pressing the Menu Button. Every time you
press the button you will hear a beep to confirm.
8. Choose the desired crust colour by pressing the Crust button. You can
also select the ‘Rapid’ setting to shorten the baking time.
NOTE: For programs 9, 10, 11, 12, 13 or 14, the Crust setting is not available.
The ‘Rapid’ setting is only available for programs 1, 2, 3 and 4.
9. Press the Size button to choose between 900g, 1.15kg, or 1.35kg loaves.
10. If you wish to delay the start time, set the time delay now. Use the ‘Time -’
& ‘Time +’ buttons to adjust the time. You can delay between 10 minutes
and 15 hours. The displayed time includes baking time.
NOTE: This time delay function is not available for programs 9, 11, 13, 14 or
15.
10
USING YOU BREAD MAKER
Starting a Program
1. Hold down the Start/Stop Button for a few seconds to start the machine,
the Bread Maker will beep.
2. Occasionally, condensation may occur in the viewing window during
baking. The appliance lid can only be opened during kneading. DO NOT
open the appliance lid during baking. The bread can collapse.
Removing kneading blades
3. This function allows you to remove the dough kneading blades before
the baking phase. This is not mandatory, but has the advantage that the
unaesthetic holes in the finished bread are slightly smaller because they
are caused only by the thin shafts. The bread is no longer torn by the
kneading blades if removed it from the baking pan.
4. During the 2nd rising phase, 10 beeps sound and “RMV” will flash on the
display.
5. Press the Start/Stop button to pause the program sequence for 10
minutes. During this 10 minute pause, the remaining program time flashes
on the display.
6. Remove the dough kneading blades, then press the Start/Stop button to
continue the program. If the Start/Stop button hasnt been pressed in 10
minutes, the program will automatically continue after a 10 minute pause.
Note: This function does not apply to programs 7, 8, 9, 11, 12, 13, 14 or 15.
Ending a Program
7. The Bread Maker will beep when finished and the display will show 0:00. It
will automatically switch to Keep Warm for 60 minutes. You can terminate
the warming function by pressing the Start/Stop button until two acoustic
signals are heard. NOTE: The “keep warm” phase does not apply to
programs 9, 10, 11, 12, 13 or 14.
WARNING: USE OVEN GLOVES. Switch the Bread Maker off at the wall. Lift
the Lid (1) and remove the Baking Pan (4). Allow to cool for a few minutes.
8. Remove the loaf from the Baking Pan (4) and allow to cool fully on a wire
rack. Remove the Kneading Blades (3) from the base of the loaf using the
Kneading Blade Remover (7).
Note: Do not use any metal objects to remove bread, as they will scratch the
non-stick coating. After removing the bread, immediately rinse the baking
pan with warm water. This prevents the kneading blades from sticking to the
driving shaft.
11
PROGRAM DESCRIPTIONS
Select the desired baking program by pressing the menu button. The
corresponding program number is shown on the display and detailed below.
The baking time depends on the selected program combinations.
1. Regular
This program is suitable for baking white or brown breads, which largely
consist of wheat or rye flour. The bread will have a compact consistency.
2. French
This program is suitable for baking fluffy breads made from finely ground
flours. The bread will be fluffy with a crispy crust.
3. Whole Wheat
This program is suitable for processing strong flours such as wholemeal
wheat flour or wholemeal rye flour. The bread will have a heavy and compact
consistency.
4. Sweet
This program is suitable if you would like to add additional sugar or
ingredients such as fruit juice, dried fruit, coconut flakes, raisins or chocolate
to your bread. The program provides a fluffy, airy bread.
5. Low carb
Use this program to bake low-carbohydrate breads.
6. Gluten Free
Gluten-free flours and baking mixes have different rise properties and need
more time to absorb fluids. This program has extended rise and baking times,
so it is suitable for breads made with gluten-free flour or gluten-free baking
mixes.
7. Express
The times for kneading and baking as well as the rise time are greatly reduced
in the Express program. This program is only suitable for recipes that do not
require any strong flour types or other heavy ingredients. The bread will be
less airy than breads made with other programs.
8. Cake
Use this program to bake cakes according to your own recipes or cake mixes.
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PROGRAM DESCRIPTIONS
9. Kneading
This program is for kneading dough only.
10. Dough
This program is for yeast dough for bread rolls, pizza or other pastries. A timer
program is possible within this function. The program includes kneading and
rising phases.
11. Pasta dough
Prepare pasta dough with this program. The program is 15 minutes long and
only consists of a kneading phase. A timer program is not possible.
12. Pizza dough
This program takes 45 minutes and consists of two kneading and two rising
phases. A timer program is possible.
13. Yoghurt
This program can make yoghurt from cow or soy milk.
14. Jam
This program is used to make jam, marmalade and other fruit-based spreads.
See enclosed recipes for detailed instructions.
15. Bake
If bread baked on a different program, is too light or not baked through, use
this program for additional baking. You can also bake ready-made dough with
this program. The bread will be kept warm for nearly an hour after the end of
the baking operation. This prevents the bread from becoming too moist.
13
PROGRAM DESCRIPTIONS
16. Homemade
The Homemade program allows you to create up to 8 custom programs:
• Use the MENU button to scroll through the programs until you reach
Number 16
• There are 8 individual menus that can be customised under this
program
• Press the CRUST key to select the first menu (1) to customise
• When number 1 is showing, then press the SIZE button to begin scrolling
through the process settings:
• A small flashing arrow will now appear on the display at the top left
hand side against the first program step>
• PREHEAT> use TIME -/+ to select preheat time
• (NB: reduce the factory default setting to zero should you not wish
to preheat the bread maker)
• Press the SIZE button to confirm the setting time and move to the next step
• KNEAD 1> use TIME -/+ to select kneading time
• Press the SIZE button to confirm the setting time and move to the next step
• RISE1> use TIME -/+ to select rise time
• Press the SIZE button to confirm the setting time and move to the next step
• KNEAD 2> use TIME -/+ to select second kneading time
• Press the SIZE button to confirm the setting time and move to the next step
• RISE 2> use TIME -/+ to select second rise time
• Press the SIZE button to confirm the setting time and move to the next step
• RISE 3> use TIME -/+ to select third rise time
• (NB: reduce the factory default setting to zero should you not wish
to rest the dough a third time)
• Press the SIZE button to confirm the setting time and move to the next step
• BAKE> use TIME -/+ to select preferred baking time
• Press the SIZE button to confirm the setting time and move to the next step
• KEEP WARM> use TIME -/+ to select preferred keep warm (to a
maximum of 60 mins)
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PROGRAM DESCRIPTIONS
• Press START to confirm settings
• Pressing the START key to confirm will also EXIT the custom setting
returning you to the first pre-programmed setting
• Use the MENU button to scroll through the programs until you reach
Number 16
• Press the CRUST key to select the custom menu required
• Press START to begin customised setting
• If at any time an error is made during the programming simply press MENU
+ SIZE buttons together to restore factory settings
WARNING: Never use larger quantities than those specified in the recipes.
Too much dough can rise out of the baking pan and drop on to the heating
elements, causing a fire.
USING THE TIMER
The timer function enables delayed baking. Use the ‘Time -’ & ‘Time +’ buttons
to set the desired end time.
1. Select a program. The display indicates the required baking time. Using
the ‘Time -’ & ‘Time +’ buttons you can change the end time of baking in
10 minute increments.
2. Hold down the buttons to set the desired time faster. The display shows
the total duration of baking time including the delayed time.
3. Confirm the timer setting by pressing the Start/Stop button.
4. The colon on the display will flash and the programmed time will begin.
5. When the baking process is complete, ten acoustic signals will sound and
the display indicates 0:00.
NOTE: The timer delay is up to a maximum of 15 hours. The timer function is
not available for programs 9,11,13,14 or 15.
WARNING: Do not use the timer function when working with refrigerated
ingredients such as eggs, milk, cream or cheese.
15
HINTS AND TIPS
• After a power supply failure the ingredients will have to be discarded and
you must start again with fresh ingredients.
• Place all recipe ingredients into the Baking Pan so that the yeast is not
touching any liquid.
• When making bread dough, at the end of the program remove the dough
from the Baking Pan. Shape according to the recipe, glaze and leave to rise
before oven baking.
• Humidity can cause problems, therefore humidity and high altitudes require
adjustments. For high humidity, add an extra tablespoon of flour if the
consistency is not right. At high altitudes, decrease the yeast amount by
approximately 1/4 teaspoon, and decrease the sugar and/or water or milk
quantity slightly.
• When recipes call for a ‘lightly floured surface’ use about 1 to 2
tablespoons (tbsp) of flour. You may want to lightly flour your fingers or
rolling pin as well for easier handling.
• 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 the freezer for later use.
Thaw and bring to room temperature before using.
• After 5 minutes of kneading, open the Lid and check the dough
consistency. The dough should form a soft, smooth ball. If too dry, add
liquid. If too wet, add flour (1/2 to 1 tablespoon at a time).
• Since homemade bread has no preservatives it stales more quickly than
commercially made bread.
• Do not open the Lid whilst the Bread maker 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).
• The Bread maker 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. All ingredients, and liquids (water or milk), should be warmed to
room temperature 21°C. If ingredients are too cold, below 10°C, they will
not activate the yeast. Hot liquids, above 40°C, may kill the yeast.
16
MEASURING INGREDIENTS
The most important step when using your Bread maker is measuring your
ingredients precisely and accurately. It is extremely important to measure
liquid and dry ingredients properly or it could result in a poor baking result.
Do not use standard kitchen teaspoons (tsp) or tablespoons (tbsp). 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 & Spoon
The cup is standard Australian cupvolume which is equal to 240ml and is
marked in 50ml increments, as well as standard cup divisions. The measuring
spoon includes both a standard teaspoon (5ml) and tablespoon (15ml) end.
Liquid Measurements
Use the Measuring 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.
Dry Measurements
Dry measurements must be done using the Measuring Cup provided or
using a set of digital weighing scales. Dry measuring must be done by gently
spooning ingredients into the Measuring Cup and then once filled, levelling off
with a knife. Tapping the 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 is one
Measuring Spoon the following capacities - 1 tablespoon (tbsp) and 1
teaspoon (tsp). Measurements must be leveled off, not heaped as this small
difference could throw out the critical balance of the recipe.
This machine requires 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 bread
makers. Using an automatic Bread Maker 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 240ml.
• Accurate measuring of ingredients is vital. Do not use larger amounts.
17
USING THE RIGHT INGREDIENTS
Flours, while visibly similar, can be very different by virtue of how they were
grown, milled and stored. 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 Bread maker.
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 making. It is not recommended for use.
Bran
Bran (unprocessed) & Wheat Germ are the coarse outer portions of the wheat
or rye grains separated from flour by sifting or bolting. They are often added
in small quantities to bread for nutritional enrichment, heartiness and flavour.
They are also used to enhance the texture of bread.
Oatmeal
Oatmeal comes from rolled or steel-cut oats. They are used primarily to
enhance flavour and texture.
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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. There are three different
types of yeast available: fresh, traditional dry active, and fast action. It is
recommended that fast action yeast be used for the recipes in this book.
Fresh or compressed cake yeast is not recommended as they will produce
poor results. Store yeast according to manufacturers instructions. Ensure
your yeast is fresh by checking its expiration date. Once a package of yeast
is opened it is important that the remaining contents be immediately resealed
and refrigerated 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. Use caster sugar or soft brown
sugar according to the recipe. 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, although results may be affected.
Eggs
Eggs add richness and a velvety texture to bread doughs and cakes. Recipes
supplied use medium eggs.
19
OTHER INGREDIENTS
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 directly 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 with baking powder. It also does not require rising time before
baking as the chemical reaction works during the baking process.
Liquids/Milk
Liquids such as milk or 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 crisp crust. Some recipes include juice
(orange, apple, etc) to be added as a flavour enhancer.
Note: For most recipes we suggest the use of dry (powdered) skimmed milk.
If you wish to use milk instead of dried milk powder for bread making you can.
Milk should be at the recommended 21-28ºC.
Pour an amount of milk into a measuring jug, but make sure you then add
enough water to make it up to the quantity (of water) in the recipe you’re
following.
So for example, if the recipe requires 360ml water, you can use 280ml milk
with 80ml water or if preferred 360ml milk.
To balance the flavour of the bread, for every tbsp of milk powder in the
recipe, use the equivalent amount of milk in the table below then add water to
make up the total recipe quantity.
20
OTHER INGREDIENTS
Milk Powder (tbsp) Milk Equiv. (ml)
• 1 • 70
• 1 1/2 • 105
• 2 • 140
• 2 1/12 • 180
• 3 • 210
• 3 1/12 • 250
• 4 • 280
Give your just baked bread a professional finish. Select one of the following
special glazes to enhance your bread.
Egg Glaze
Beat 1 egg and 1 tablespoon of water together, brush generously.
Note: apply only to doughs before baking.
Melted Butter Crust
Brush melted butter over just baked bread for a softer, tender crust.
Milk Glaze
For a softer, shiny crust, brush just baked bread with milk or cream.
Sweet Icing Glaze
Mix 1 cup sifted icing sugar with 1 to 2 tablespoons of milk to make a glaze
consistency and drizzle over raisin bread or sweet breads.
Poppy/Sesame/Caraway Seeds/Oatmeal
Sprinkle your choice of these seeds generously over just glazed bread.
Yoghurt
To make yoghurt, natural bio live yoghurt must be used in the recipe. Make
sure it is fresh by checking the use by date. Pasteurised natural yoghurt is not
suitable.
21
RECIPES
With a Bread Maker, even the most inexperienced baker can achieve the
satisfying experience of baking a loaf of bread. Inside the Bread Maker, the
dough is mixed, kneaded proved and baked without you being present.
The Bread Maker can also just prepare 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 Bread Maker.
Each recipe features ingredients for that 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 as this could result in unsatisfactory baking performance. When
creating your own yeast bread recipes or baking an old favourite, use the
recipes supplied as a guide for adapting your own recipes.
22
REGULAR BREAD (PROG 1)
Ingredients Loaf Size 900g 1.15kg 1.35kg
• Water • 340ml • 380ml • 420ml
• Oil • 2 tbsp • 3 tbsp • 4 tbsp
• Salt • 1 tsp • 1½ tsp • 2 tsp
• White Bread Flour • 600g • 675g • 750g
• Sugar • 1½ tbsp • 2 tbsp • 3 tbsp
• Yeast • 1 tsp • 1 tsp • 1 tsp
FRENCH BREAD (PROG 2)
Ingredients Loaf Size 900g 1.15kg 1.35kg
• Water • 340ml • 390ml • 440ml
• Oil • 2 tbsp • 3 tbsp • 4 tbsp
• Salt • 1 tsp • 2 tsp • 2 tsp
• White Bread Flour • 600g • 690g • 780g
• Sugar • 1½ tbsp • 1½ tbsp • 2 tbsp
• Yeast • 1 tsp • 1 tsp • 1 tsp
WHOLE WHEAT BREAD (PROG 3)
Ingredients Loaf Size 900g 1.15kg 1.35kg
• Water • 370ml • 440ml • 510ml
• Oil • 2 tbsp • 3 tbsp • 4 tbsp
• Salt • 1 tsp • 1½ tsp • 2 tsp
• Whole Wheat Flour • 300g • 350g • 400g
• Brown Sugar • 1½ tbsp • 2½ tbsp • 3 tbsp
• Yeast • 1¼ tsp • 1¼ tsp • 1¼ tsp
23
SWEET BREAD (PROG 4)
Ingredients Loaf Size 900g 1.15kg 1.35kg
• Water • 340ml • 380ml • 420ml
• Oil • 3 tbsp • 3 tbsp • 4 tbsp
• Salt • 1 tsp • 1½ tsp • 2 tsp
• White Bread Flour • 600g • 675g • 750g
• Sugar • 4 tbsp • 5 tbsp • 6 tbsp
• Yeast • 1 tsp • 1 tsp • 1 tsp
LOW CARB BREAD (PROG 5)
Ingredients Loaf Size 900g 1.15kg 1.35kg
• Eggs • 3 • 4 • 4
• Butter (melted) • 75g • 100g • 100g
• Quark • 150g • 200g • 250g
• Full Fat Milk • 200ml • 250ml • 300ml
• Almond Flour • 100g • 150g • 200g
• Salt • 1 tsp • 1 tsp • 1 tsp
• Lemon Extract • 2 ml • 2 ml • 2 ml
• Almonds • 100g • 150g • 200g
• Baking Powder • 4 tsp • 8 tsp • 8 tsp
GLUTEN FREE BREAD (PROG 6)
Ingredients Loaf Size 900g 1.15kg 1.35kg
• Water • 340ml • 380ml • 420ml
• Oil • 2 tbsp • 3 tbsp • 4 tbsp
• Salt • 1 tsp • 1½ tsp • 2 tsp
• Gluten Free Flour • 600g • 675g • 750g
• Sugar • 1½ tbsp • 2 tbsp • 3 tbsp
• Yeast • 1½ tsp • 1½ tsp • 1½ tsp
24
EXPRESS (PROG 7)
Ingredients Loaf Size 900g 1.15kg 1.35kg
• Water • 320ml • 360ml • 400ml
• Oil • 5 tbsp • 6 tbsp • 7 tbsp
• Salt • 1 tsp • 1½ tsp • 2 tsp
• Flour • 600g • 675g • 750g
• Sugar • 1½ tbsp • 2 tbsp • 3 tbsp
• Yeast • 1¾ tsp • 2 tsp • 1½ tsp
CAKE (PROG 8)
Ingredients Loaf Size 900g 1.15kg 1.35kg
• Butter • 6 tbsp • 8 tbsp • 10 tbsp
• Sugar • 6 tbsp • 8 tbsp • 10 tbsp
• Egg • 4 • 5 • 6
• Self Raising Flour • 150g • 225g • 300g
• Flavour Essence • 1tsp • 1 tsp • 1 1/3 tsp
• Lemon Juice • 1 tbsp • 1 1/3 tbsp • 1¾ tbsp
• Yeast • 1 tsp • 1 1/3 tsp • 1½ tsp
25
DOUGH (PROG 10)
Ingredients
• Water • 270ml
• Oil • 2 tbsp
• Salt • 1 tsp
• White Bread Flour • 450g
• Sugar • 2 tbsp
• Yeast • 1 tsp
PASTA DOUGH (PROG 11)
Ingredients
• Water • 300ml
• Oil • 2 tbsp
• Salt • 1 tsp
• Flour • 500g
• Sugar • 2½ tbsp
• Yeast • 1 tsp
PIZZA DOUGH (PROG 12)
Ingredients
• Water • 270ml
• Olive Oil • 2 tbsp
• Salt • ¾ tsp
• Flour • 450g
• Sugar • 2½ tbsp
• Yeast • 1 tsp
26
YOGHURT (PROG 13)
Ingredients
• Whole Milk • 900ml
• Acidphilus milk or Acidophilus • 100ml
JAM (PROG 14)
Ingredients
• Strawberry (mashed) • 4 cups
• Jam Sugar • 500g
• Lemon Juice • 40ml
27
RECIPE BAKING TIMES
Program Crust Loaf
Light
Medium
Dark
1. Regular
Rapid
Light
Medium
Dark
2. French
Rapid
Light
Medium
Dark
3. Whole
Wheat
Size
900g 3:00 15 13 25 12 30 30 55 2:00 60
1150g 3:05 15 13 25 12 30 30 60 2:05 60
1350g 3:15 20 13 25 12 30 30 65 2:10 60
900g 2:15 - 13 10 9 18 30 55 1:48 60
1150g 2:20 - 13 10 9 18 30 60 1:53 60
1350g 2:25 - 13 10 9 18 30 65 1:58 60
900g 3:10 10 12 20 15 38 35 60 60 60
1150g 3:15 10 12 20 15 38 35 65 2:26 60
1350g 3:25 15 12 20 15 38 35 70 2:31 60
900g 2:20 - 13 10 9 18 30 60 1:53 60
1150g 2:25 - 13 10 9 18 30 65 1:58 60
1350g 2:30 - 13 10 9 18 30 70 2:03 60
900g 3:20 15 12 30 15 38 35 55 2:16 60
1150g 3:25 15 12 30 15 38 35 60 2:21 60
1350g 3:35 20 12 30 15 38 35 65 2:26 60
900g 2:25 - 13 10 9 23 35 55 1:58 60
Total
Preheat Knead 1Rise 1Knead 2Rise 2Rise 3Bake Add
Time
Fruit
Keep
Warm
28
4. Sweet
5. Low
Carb
Rapid
Light
Medium
Dark
Rapid
Light
Medium
Dark
1150g 2:30 - 13 10 9 23 35 60 2:03 60
1350g 2:35 - 13 10 9 23 35 65 2:08 60
900g 2:55 10 12 25 13 35 30 50 2:01 60
1150g 3:00 10 12 25 13 35 30 55 2:06 60
1350g 3:10 15 12 25 13 35 30 60 2:11 60
900g 2:10 - 12 10 10 18 30 50 1:44 60
1150g 2:15 - 12 10 10 18 30 55 1:49 60
1350g 2:20 - 12 10 10 18 30 60 1:54 60
900g 3:09 15 20 15 22 15 22 90 1:59 60
1150g 3:21 15 21 15 24 17 24 85 2:10 60
1350g 3:33 15 22 15 26 19 26 90 2:21 60
Program Crust Loaf
6. Gluten Free
7. Express
8. Cake
Light
Medium
Dark
Light
Medium
Dark
Light
Medium
Dark
Size
900g 3:40 15 12 20 13 50 50 60 2:48 60
1150g 3:45 15 12 20 13 50 50 65 2:53 60
1350g 3:55 20 12 20 13 50 50 70 2:58 60
900g 1:15 - 8 - 7 - 20 40 - 60
1150g 1:18 - 8 - 7 - 20 43 - 60
1350g 1:20 - 8 - 7 - 20 45 - 60
900g 1:30 - 25 - - - - 65 - 60
1150g 1:35 - 25 - - - - 70 - 60
1350g 1:40 - 25 - - - - 75 - 60
Total
Preheat Knead 1Rise 1 Knead 2Rise 2Rise 3Bake Add
Time
Fruit
Keep
Warm
9. Kneading
10. Dough -
11. Pasta
Dough
12. Pizza
Dough
13. Yoghurt -
14. Jam -
15. Bake L/M/D
16. Homemade
-
-
-
Default
Setting
- 0:10 - 10 - - - - - - -
- 1:40 - 12 10 8 25 45 - - -
- 0:15 - 15 - - - - - - -
- 0:45 - 15 10 10 10 - - - -
8:00 -
-
- 1:20 - 15 - - - - 45 -
- 1:00 - - - - - - 60 - 60
- -
12:00
3:05 15 13 25 12 30 30 60 60
8:00-
- - - - - -
12:00
Rest
20
The delay timer is available on all programs except 9, 11 , 13, 14 and 15. Maximum delay is 15 hours
29
TROUBLESHOOTING
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.
Too much yeast was added. Measure ingredients accurately, if problem
High humidity and hot
ambient temperatures can
cause bread to over rise and
collapse.
High altitudes can cause the
bread to over rise and then
collapse during baking.
Lid (3) is open during baking. Do not open the lid during baking.
Measure ingredients accurately.
persists, reduce yeast by 1⁄4 teaspoon.
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.
Try reducing the yeast by 1⁄4 teaspoon.
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.
Water was too hot and killed
the yeast.
Measure ingredients accurately.
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 dry with dense texture
Not enough liquid added. Measure ingredients accurately.
Flour may have passed
the use by date, or be dry
causing wet/dry imbalance.
30
Try increasing liquid by 1 tbsp at a time.
Bread rises too much
High humidity and hot
ambient temperatures can
cause bread to over rise.
Too much yeast. Measure ingredients accurately.
Too much liquid. Measure ingredients accurately.
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.
Hot liquids accelerated the
yeast action.
Too much flour or not enough
salt.
Use liquids at temperatures between 21°C
and 28°C.
Measure ingredients accurately.
Bread under baked with soggy centre
Too much liquid from fresh or
canned fruit.
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.
Always drain liquids well as specified in
the recipe. Water may have to be reduced
slightly.
Measure ingredients accurately. Never
exceed the amounts in the recipe.
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.
Too much liquid. Measure ingredients accurately.
Use liquids at temperatures between 21°C
and 28°C
Too much yeast. Measure ingredients accurately.
High humidity and hot
ambient temperatures
increase yeast activity.
Bread surface is sticky. Bread was left in the machine too long and
The wet/dry balance of the
ingredients may be incorrect.
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.
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.
Measure ingredients accurately.
31
ERROR CODES
WARNING: If the below error codes are shown on the display, please follow
the steps below.
If “HHH” is displayed after the program has started, it means that the
temperature inside of bread pan is too high. You should stop the program
and unplug from the power outlet immediately. Open the lid and let the
machine cool down completely before using again.
If “LLL” is displayed after the program has started, it means that the
temperature inside of bread pan is too low - which can damage the bread
maker. If this happens, stop the program and unplug from the power outlet
and move the unit to a warmer environment and wait until the ingredients
unfreeze.
If “EE0” is displayed, switch the unit off and unplug from the power outlet.
Wait 2 minutes, then reconnect to a power outlet and turn the unit On. If the
error message is still displaying, please contact customer service.
CARE & CLEANING
Caution: To prevent electrical shock, unplug the Bread Maker before
cleaning. Always wait until the Bread maker has cooled.
IMPORTANT: Do not immerse or splash either the Main Unit or Lid in any
liquid as this may cause damage and/or electric shock.
Exterior: Wipe the lid and outer body of the unit with a damp cloth or slightly
dampened sponge.
Interior: Use a damp cloth or sponge to wipe the interior of the Bread Maker.
Baking pan: Clean the Baking Pan with warm soapy water. Avoid scratching
the non-stick surface. Dry it thoroughly before placing it back in the Main Unit.
Do not wash the Baking Pan, Measuring Cup, Measuring Spoon or Kneading
Blades in the dishwasher.
Do not soak the Baking Pan for long periods as this could interfere with the
working of the drive shaft.
If the Kneading Blade becomes stuck in the Baking Pan, pour hot water over it
and allow to soak for 30 minutes. This will enable you to remove the Kneading
Blade more easily.
Be sure the Bread maker is completely cooled before storing away.
Do not use any of these when cleaning: Paint thinner; Benzine; Steel wool
pads; Polishing powder; Chemical dust cloth
32
NON-STICK FINISH
Avoid damaging the coating. Do not use metal utensils such as spatulas,
knives or forks.
The coating may change colour in time, this is only caused by moisture
and steam and will not affect the performance of the unit or quality of your
bread.
If the retainer in the kneading paddle is clogged, you can clean it carefully
with a wooden skewer.
Keep the Air Vents and openings clear of dust.
MAINTENANCE
If the unit fails to operate efficiently, is broken or other problems arise, unplug
and do not operate.
Ask for advice by calling your local after sales service agent or the Customer
Care Centre on 1300 556 816 (AU) / 0800 666 2824 (NZ).
WARRANTY
Please refer to the warranty card in the box for warranty information. For any
troubleshooting advice, please contact the relative Customer Care Centre below.
Glen Dimplex Australia Pty Ltd Glen Dimplex New Zealand Ltd
8 Lakeview Drive, 38 Harris Road, East Tamaki,
Scoresby 3179, Victoria Auckland 2013
Australia New Zealand
Ph: 1300 556 816 Ph: 0800 666 2824
33
NOTES
34
NOTES
35
Recycling: Do not dispose of electrical appliances
as unsorted municipal waste. Use separate
collection facilities. Contact your local government
for information regarding the collection systems
available. If electrical appliances are disposed
of in landlls or dumps, hazardous substances
can leak into the ground water, polluting the food
chain and damaging health and wellbeing.
© Glen Dimplex Australia. All rights reserved. Material contained in this publication may not be reproduced
in whole or in part, without prior permission in writing of Glen Dimplex Australia.
Glen Dimplex Australia Pty Ltd
8 Lakeview Drive
Scoresby VIC 3179
Phone: 1300 556 816
Email: sales@glendimplex.com.au
Web: www.morphyrichards.com.au
MRBRD3-IB REV2
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