Mellerware 26500 Bread Maker User Manual
Contents
1. 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 1 Basic small 9 20 14 25 45 60 2 53 60 Basic large 10 20 15 25 45 65 3 00 60 2 French small 16 40 19 30 50 65 340 60 French large 18 40 22 30 50 70 3 50 60 3 Whole wheat small 9 25 18 35 70 55 3 32 60 Whole wheat large 10 25 20 35 70 60 3 40 60 4 Quick 7 5 8 80 1 40 60 5 Sweet small 10 5 20 30 55 50 2 50 60 Sweet large 10 5 20 30 55 55 2 55 60 6 Fastbake small 12 11 35 0 58 60 7 Fastbake large 9 9 40 0 58 60 8 Dough 20 30 40 1 30 9 Jam 15 45 mixing 20 1 20 20 10 Cake 10 5 20 30 35 70 2 50 60 11 Sandwich small 15 40 5 25 40 50 2 55 60 Sandwich large 15 40 5 25 40 55 3 00 60 12 60 1 00 60 Motor cycles Heating may Motor Heating may Heating Heating on and off cycle on cyclesonand cycle may cycle cycles on progressing and off to off then runs 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 except 6 and 7 Fastbake Maximum delay is 13 hours Fruit and Nut beep signals when extra ingredients can be added so they don t get chopped by the2. 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 shoud be cleaned then add a drop of cooking oil and replace it on the spindle in the baking pan This will prevent sticking of the blade Keep all air vents and openings clear of dust 10 MW_CObm26500_Mabaker_IM indd 10 D 12 15 2008 1 53 47 PM MW_CObm26500_Mabaker_IM indd 11 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 importa
3. Jams Marmalade Raspberry and apple Cake recipes Standard cake mix Mixed fruit cake Sandwich Sandwich loaf Softgrain sandwich loaf Further inf Baking cycle times Need help questions and answers Troubles hooting ti 20 22 12 15 2008 1 53 47 MW_CObm26500_Mabaker_IM indd 4 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 Before first use Before first use please take a few minutes to read this instruction book and to find a place to keep it handy for reference Pay particular attention to the safety instructions 1 Carefully unpack the breadmaker and remove all packaging materials 2 Remove any dust that may have accumulated during packing 3 Wipe the 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 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
4. 6 rolls 6 Recipes for Fastbake 2 Place greased baking tray ey 3 Brush lightly with melted butter 4 Cover for 20 25 minutes Fastbake small white 5 Allow to rise until they are double in size and glaze Water 270ml 6 Bake for approx 15 20 minutes at 190 C Strong white bread flour 3 cups Skimmed milk powder 2 tbsp Wholewheat bread rolls Salt 1 tsp Water 17 4 cups Sugar 4 tsp Skimmed milk powder 2 tbsp Sunflower oil 4 tbsp Butter melted 2 tbsp Fast action yeast 3 tsp Honey 2 tbsp Use setting 6 Fastbake Brown sugar 1 tbsp Salt 115 tsp Strong wholewheat bread flour 3 4 cups 7 Recipes for Fastbake II Fast action yeast tsp ASH RELSE EATEN EE AREETA S TSE Use setting Dough Fastbake large white Method Water 360ml Follow method given for white rolls Strong white bread flour 4 cups Skimmed milk powder 3 tbsp Hot cross buns Salt 115 tsp Water 1 cup Sugar 5 tsp Butter melted 1 4 cup Sunflower oil 5 tbsp Sugar 1 4 cup Fast action yeast 370 tsp Egg beaten 1 Use setting 7 Fastbake Salt 1 tsp Strong white bread flour 33 4 cups Cinnamon 1 tsp Nutmeg 1 4 tsp Raisins 1 cup Use setting 8 Dough Method MW_CObm26500_Mabaker_IM indd 16 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 oven 375 F 190 C for 16 18 minutes 12 15 2008 1 53 47 PM Pizza base 10
5. For selecting small 1 516 or large beep sounds to confirm 210 loaf size certain programs only MW_CObm26500_Mabaker_IM indd 6 D 12 15 2008 1 53 47 PM 1 Basicwhite 3 00 2 53 For white and brown bread Also for flavoured breads with added herbs and raisin 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 gt 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 4 Quick 1 40 For white bread that is required in a shorter time Bread baked on this setting is usually smaller with a dense texture 5 Sweet 2 55 and 2 50 For the baking of sweet type bread which gives a crisper crust than on basic setting The crisper crust is produced by the sugar burning 6 Fastbake 0 58 For preparation of a 1 516 white loaf in a reduced time period Loaves made on this setting can be shorter and the texture more moist 7 Fastbakell 0 58 For preparation of a 216 white loaf in a reduced time period Loaves made on this setting can be shorter and the texture more moist 8 Dough 1 30 This setting only makes the dough and will not bake the final bread Remove the dough and shape it to make bread rolls pizza etc Any dough can be prepa
6. 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 drafts Humidity can cause problems therefore humidity and high altitudes require adjustments For high humidity add an extra tablespoon of flour if consistency is not right For high altitudes decrease yeast amount by approximately 1 4 teaspoon and decrease sugar and or water or milk slightly DOUGH setting is great for mixing kneading and proofing allowing dough to rise richer dough like croissant doughs 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
7. Sugar 1 cup Seville oranges should be used for marmalade but Ground cinnamon 1 4 tsp are only availablel in January If using other Ground nutmeg 1 4 tsp oranges pectin will be needed to firm up the marmalade Use setting 10 Cake This recipe will fill approximately 1 medium 4009 jar Method Raspberry and apple jam Raspberries frozen measured before defrosting 2 cups Chopped baking apples peeled and cored 1 Preserving sugar 1 cup Lemon juice 3 tbsp Use setting 9 Jam Comments Warm the jars before filling Use tongs to remove the paddle before pouring the jam into prepared jars Do not open lid during mixing MW_CObm26500_Mabaker_IM indd 17 Follow method given for standard cake mix 17 12 15 2008 1 53 47 Sandwich loaf 115 lb 216 Water 260ml 1 4 cups Soft margerine or butter 1 1 tbsp 2 tbsp Salt 1 tsp 1 tsp Skimmed milk powder 1 tbsp 2 tbsp Sugar 3 tbsp 31 tbsp Strong white bread flour 3 cups 4 cups Fast action yeast 3 4 tsp 1 tsp Use setting 11 Sandwich Softgrain sandwich loaf 11 Ib 2lb Water 260ml 1 4 cups Butter melted 15 tbsp 2 tbsp Salt 1 tsp 1 tsp Skimmed milk powder 15 tbsp 2 tbsp Sugar 3 tbsp 37 tbsp Strong white softgrain bread flour 3 cups 4 cups Fast action yeast 3 4 tsp 1 tsp Use setting 11 Sandwich 18 MW_CObm26500_Mabaker_IM indd 18 D 12 15 2008 1 53 47 PM i
8. and 28 C Question 20 Why do the loaves vary in height and weight The whole wheat wholewheat breads are always shorter Am 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 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 21 12 15 2008 1 53 47 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 Measure ingredients accurately over rise and collapse Too much yeast was added Measure ingredients accurately if problem persists reduce yeast by 1 4 teaspoon High humidity and hot ambient temperat
9. are rolling shrinks back let it rest covered for a few minutes before rolling again Dough may be wrapped in plastic and stored 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 1 2 to 1 tablespoon at a time 13 12 15 2008 1 53 47 14 MW_CObm26500_Mabaker_IM indd 14 All of the following recipes use this same general Italian herb bread method 14 lb 216 1 Measure ingredients into baking pan Water 1 cup 115 cup 2 Use tepid water 21 28 Skimmed milk powder 2 1 tbsp 3 tbsp 3 Insert baking pan securely into unit close lid Sunflower oil 21 tbsp 3 tbsp 4 Select appropriate bread setting Sugar 21 4 tbsp 21 tbsp 5 Push start button Salt 11 tsp 2 tsp 6 When bread is done remove from unit using Strong white bread flour 3 cups 4 cups oven mitts Dried marjoram 15 tsp 2465 7 Remove bread from baking and kneading Dried basil 11 tsp 2 tsp blade from bread if necessary Dried thyme 11 tsp 2 tsp 8 Allow to cool before slicing Fast action yeast 14 tsp 115 tsp This method is modified by notes if applicable at Use setting 1 Basic 1 Basic the end of each
10. 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 12 15 2008 1 53 47 Questions about ingredients and recipes Question 14 How do 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 amp 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 c
11. recipe These recipes have been developed using Allinson Cheese amp onion bread flours and Easybake Allinson yeast 1 Ib 2 Ib Water 1 cup 1 4 cup Skimmed milk powder 2 tbsp 15 tbsp 1 Recipes for basic breads Sugar T tbsp 2 tbsp sn ES EEEN A AE E Salt Ta tp Tep Onion granules 15 tbsp 2 tbsp Basic white bread Mature grated cheddar cheese 1 cup 1 cups 116 11216 216 Strong white bread flour 3 cups 4 cups Water 3 cup 1 11 cups Fast action yeast 12 tsp 13 4 tsp Skimmed milk powder 2tbsp 2 7 4 tbsp Use setting 1 Basic 1 Basic Sunflower oil 2tbsp 2 1 2 4 tbsp Sugar 1174 tbsp 21 4 tbsp 3 tbsp Salt 1 tsp 1 4 tsp 2 tsp Raisin bread Strong white bread flour 2cups 3cups 4cups 115 Ib 2 Ib Fast action yeast 1 tsp 1 1465 114 tsp Water 11 4 cup 11 cup Use setting 1 1 1 Basic Skimmed milk powder 3 tbsp 4 tbsp Use 1 12 Ib loaf size setting for 1 Ib loaf Sunflower oil 3 tbsp 4 tbsp Sugar 2 tbsp 3 tbsp Softgrain bread Salt 11 tsp 2 tsp 11 lb 216 3 4 tsp 1 tsp Water 11 cup 11 cups Strong white bread flour 3 cups 4 cups Skimmed milk powder 2 15 tbsp 4 tbsp Fast action yeast 1 2 tsp Sunflower oil 21 tbsp 4 tbsp Raisins 5 4 cup 3 4 Sugar 214 tbsp 3 tbsp Use setting 1 Basic 1 Basic Salt 1 4 tsp 2tsp Add the fruit when the beeper sounds Strong white softgrain bread flour 3 cups 4 cups Fast action yeast 1 4 tsp 1 tsp Sun dried tomato loaf Use setting
12. remove the blade with a wooden or plastic utensil to avoid damage to the non stick surface 16 Always unplug the appliance after use Donot open the lid whilst the breadmaker is operating as this will affect the quality of the bread especially its ability to rise properly Only open the lid when the recipe needs you to add additional ingredients see recipes Room temperature note The breadmaker will work well in a wide range of temperatures but there could be a difference in loaf size between a very warm room and a very cold room We recomend the room temperature should be between 15 C and 34 C 12 15 2008 1 53 47 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 btween now and then For example if you want a loaf at 8am and it is now 7 30pm the difference is 12 1 2 hours 2 Enter this time by pressing Time 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
13. the socket outlets in your home not suitable for the plug supplied with this appliance the plug should be removed and the appropriate one fitted Note The plug removed from the mains lead if About this breadmaker It has two settings to make a small 680g 1 5 or large 907g 216 loaf approx weight depends recipe Fruit and Nut beep signals when extra ingredients can be added so they don t get chopped by the kneading blade About the recipes 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 It s as simple as one two three 1 Putin the ingredients 2 Select program from the menus and press start 3 Wait for your bread But don t stop at baking bread in this appliance Besides being able to do all kinds of speciality breads including wholewheat you can also prepare doughs for bread rolls pizza cake and jam Everything is easy and tastes homemade because it the breadmaker 4 For first time use use oil butter or margerine to grease the bread pan and bake empty for about 10 minutes select the Extrabake program Clean once more 6 Place the kneading blade on the axle in the baking pan In manufacture it is necessary to lightly grease some parts of the appliance This may result in the unit emitting some vapour when first us
14. 1 Basic 1 Basic 1 2 Ib 2lb Water 1 cup 11 3 cups Brown loaf Skimmed milk powder 2 15 tbsp 3 tbsp 116 11516 216 Sunflower oil 21 4 tbsp 3 tbsp Water 34 cup 1 11 2 cups Salt 11 4 tsp 115 tsp Skimmed milk powder 1 tbsp 2tbsp 3tbsp Dried mixed herbs 1 15 tsp 2465 Sunflower oil 1 tbsp 2tbsp 3 tbsp Strong white bread flour 3 cups 4 cups Sugar 21 tbsp 27 2 tbsp 4 tbsp Fast action yeast 1 1 tsp 110 tsp Salt 1 tsp 14 tsp 24 Sun dried tomatoes 3 cup 1 cup Strong brown bread flour 2cups 3cups 4 Use setting 1 Basic 1 Basic Fast action yeast 1 tsp 1 tsp 115 tsp Use setting 1 1 1 Basic Use 1 12 b loaf size setting for 1 Ib loaf 12 15 2008 1 53 47 PM Malt loaf 4 Recipes for quick setting Tb zp Water 1 11 4 cup Salt 1 tsp 1 tsp Banana and nut bread Sunflower oil 2 tsp 3 tbsp Ingredients group 1 Black treacle 115 tbsp 21 tbsp Butter melted 2 tbsp Malt extract 2 tbsp 3 tbsp Milk 1 tbsp Plain flour 3 cups 4 Mashed banana 1 cup Fast action yeast 1 tsp 14 tsp Egg 1 Sultanas 1 cup 3 4 cup Walnuts chopped 1 cup Use setting 1 Basic 1 Basic Lemon rind 1 tsp Add the fruit when the beeper sounds Ingredients group 2 2 Recipes for french bread Plain flour 1 cup so
15. 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 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 interuption 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 MW_CObm26500_Mabaker_IM indd 9 For best results place bread 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 sli
16. C Bread surface is sticky Bread was left in the machine too long and condensation collected on the baking pan Whenever possible remove bread from the baking pan and cool on a wire rack before keep warm period ends The wet dry balance of the ingredients may be incorrect Measure ingredients accurately H HH message on display Temperature in breadmaker is too high Press the Stop button Remove the baking pan leave lid open and allow to cool When cool put the baking pan back in set program and start the program again E EE message on display The temperature sensor is disconnected Refer to Mellerware 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 margerine Follow the guide on page 8 Using your breadmaker When the bread pan is removed from the machine after the baking program allow the bread to cool in the pan for 15 minutes before turning out onto a rack Only slice the bread when fully cooled after 20 40 minutes MW_CObm26500_Mabaker_IM indd 23 23 12 15 2008 1 53 47 creative housewares 27 Nourse Avenue Epping 2 Cape Town PO Box 975 7475 South Africa Tel 27 21 534 8114 Fax 27 21 534 8086 Service Centre Share Call 086 111 5006 web ww
17. Recipes for cakes Was Butter melted 1 tbsp Sugar 2 tbsp Standard cake mix Salt 1 tsp Ingredients group 1 Strong white bread flour 23 4 cups Butter melted 3 4 cup Fast action yeast 1 tsp Vanilla essence 1 4 tsp Use setting 8 Dough Eggs beaten 3 medium Lemon juice 2 tsp Method 1 Pre heat oven Ingredients group 2 2 Shape into a flat round shape Place a greased Plain flour 15 8 cup baking tray Brush lightly with oil Baking powder 2 tsp 3 Cover for 15 minutes and allow to rise Caster sugar 1 4 Add your desired topping 5 at approx 200 C until golden brown Use setting 10 Cake 9 Recipes for jams Method 1 Mix group 1 together in a separate bowl 2 Sieve group 2 together in a second bowl Marmalade 3 Combine groups 1 and 2 together until mixed Juice from oranges 3medium 4 Pour mixture into breadpan Rind of oranges grated 2 Preserving sugar 1 cup Mixed fruit cake Water 1 tbsp Ingredient group 1 Pectin if needed 2 tsp Butter melted 3 4 cup Use setting 9 Jam Vanilla essence 1 4 tsp Eggs 3 Comments Lemon juice 2 tsp Warm the jars before filling Dried mixed fruit 5 cup Use extra bake time if needed according to set of the marmalade and the size of the oranges Ingredient group 2 Remove the paddle with tongs before pouring the Plain flour 15 8 cups marmalade into the jars Baking powder 2 tsp Do not lift the lid during mixing
18. an 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 14 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 1 4 tsp Question 17 Why does my bread rise and then collapse or crater The bread may be rising too much To reduce the rate of rising reduce the amount of yeast and or increase the amount of salt Question 18 Can I use my favourite bread recipes traditional yeast bread in my bread machine Yes but you will need to experiment to get the right proportion of ingredients Become familiar with the unit and make several loaves of bread before you begin experimenting Never exceed a total amount of 5 cups dry ingredients that includes the total amount of flour oats oatmeal bran Use the recipes in this book to help determine the ratio of dry ingredients to liquid and amounts of yeast sugar salt and oil butter margarine to use We advise creating your own bread recipes using the basic mode then progress to the others using the Baking cycle times chart as a guide MW_CObm26500_Mabaker_IM indd 21 Question 19 15 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
19. cup Skimmed milk powder 2tbsp 2 1 tbsp 3 tbsp Skimmed milk powder 2 tbsp 3 tbsp Sunflower oil 2tbsp 2 tbsp 3 tbsp Sunflower oil 2 tbsp 3 tbsp Sugar 5tbsp Soft brown sugar 2 1 tbsp 5 tbsp Salt 1 tsp 114 tsp 115 tsp Salt 1 tsp 2 tsp Strong white bread flour 2cups 3cups 4cups Granary malted brown bread flour 3 cups 4 cups Nutmeg 1 tsp 34 tsp 16 Fast action yeast 1 1 4 tsp 1tsp Fast action yeast 1 tsp 1 tsp 117 tsp Vitamin C tablet 1x 100mg Dried mixed fruit 1 cup 1 25 cup Use setting 3 Wholewheat Use setting 5 Sweet 5Sweet 5 Sweet Use 1 12 Ib loaf size setting for 1 Ib loaf Add the fruit when the beeper sounds 15 MW_CObm26500_Mabaker_IM indd 15 D 12 15 2008 1 53 47 PM 16 Chocolate bread 115 Ib 216 Water 1 cups 11 2 cups Egg beaten 1medium 1 medium White bread rolls Skimmed milk powder 1 tbsp 15 tbsp Water 1 4 cups Sunflower oil 1 tbsp 112 tbsp Skimmed milk powder 1 tbsp Sugar 1 cup 3 4 cup Butter melted 2 tbsp Salt 1 tsp 14 Sugar 2 tbsp Walnuts chopped 1 4 cups Salt 115 tsp Strong white bread flour 2 1 cups 3 cups Strong white bread flour 37 4 cups Cocoa powder 15 cup 3 4 cup Fast action yeast 115 tsp Fast action yeast 15 tsp Use setting 8 Dough Use setting 5 Sweet 5 Sweet Add the walnuts when the beeper sounds Method 1 Knead and shape the dough into
20. ds Tip Baking powder tsp French bread Sugar 1 cup 1 Ib 11516 2 Salt 1 4 tsp Water 3 1 cup 11 4 cup Use setting 4 Quick Skimmed milk powder 1 15 46 2tbsp 2 15 tbsp 3 4 tbsp 1tbsp 1 1 4 tbsp Method Salt 1 tsp 1 tsp 114 tsp 1 Mix group 1 together a separate bowl Sunflower oil 1tbsp 1 1 15 tbsp 2 Mix group 2 together in a second bowl Strong white bread flour 2cups 3cups 4 cups 3 Pour mixture into breadpan Fast action yeast 1 tsp 1 tsp 1 14 tsp Use setting 2French 2French 2 French Use 1 1 Ib loaf size setting for 1 Ib loaf Porridge oats bread Milk 1 cup 3 Recipes for wholewheat breads Eggs beaten 2 UNNT AT Golden syrup 2 tbsp Wholewheat bread Sugar 14 cup 1lb 1 2lb 2 Salt 1 tsp Water 34 cup 118 150 cup Plain flour 2 cups Skimmed milk powder 1tbsp 1 15 3 tbsp Porridge oats 1 cup Sunflower oil 15 tbsp 2tbsp 3 tbsp Baking powder 1 4 tsp Brown sugar 2tbsp 2 tbsp 317 tbsp Bicarbonate of soda 1 tsp Salt 1 tsp 114 tsp 115 tsp Use setting 4 Quick Strong wholemeal bread flour 2 3 4 Fast action yeast 1 tsp 1 1465 11 tsp Vitamin C tablet crushed 1x100mg_1x100mg 5 Sweet Use seting Use 1 12 Ib loaf size setting for 1 Ib loaf Mixed fruit loaf Granary loaf 1 Ib 1116 2 1 Ib 216 Water 34 cup 1 11 4 cups Water 11 3 cup 15
21. e 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 12 15 2008 1 53 47 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 Ingredi 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
22. ed this is normal 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 The 1 516 setting can be used to make a 116 loaf for some of the recipes Always add ingredients the order they are listed in the recipe Accurate measuring of ingredients is vital Do not use larger amounts 12 15 2008 1 53 47 Components Air vents Viewing window Cover Lid handle Control panel Air vents Main body Handle Baking pan Kneading blade Rotating shaft MW_CObm26500_Mabaker_IM indd 5 D 12 15 2008 1 53 47 PM 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 Light Medium Dark Colour button For selecting crust colour from light medium or dark certain programs Timer delay buttons Use to delay the start of bread making all programs except Fastbake only Start Press to start for approx 1 second a Menu button beep sounds and the colon flashes For choosing the bread making and the program starts program from the list 1 to 12 Stop Loaf size button Press to stop for approx 2 seconds a
23. es WARNING Avoid contact with moving parts To protect against electrical shock do not immerse cord or plug in water or other liquid Extreme caution must be observed when moving an appliance with hot contents Do use breadmaker for storage purposes insert any utensils as they may create a fire or electric shock hazard Do not use use the appliance with wet or moist hands MW_CObm26500_Mabaker_IM indd 2 D Never allow a child to operate this appliance Children are vulnerable in the kitchen particularly when unsupervised and if appliances are being used or cooking is being carried out Teach children to be aware of dangers in the kitchen warn them of the dangers of reaching up to areas where they cannot see properly or should not be reaching Other safety considerations If the mains lead of this appliance is damaged do not use it 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 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 clean with scouring pads Do not wash the baking pan kneading blade measuring cup o
24. ghtly 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 12 15 2008 1 53 47 1 Caution To prevent electrical shock unplug Storing the unit theunt b farecleaning e ianen anainua Be sure to dry all parts before storing including 2 Wait until the breadmaker has cooled wiping any moisture from the viewing window Close IMPORTANT Do not immerse or splash either the the lid and do not store anything on top of the lid 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 non stick surface Dry it thoroughly before placing it back in the baking chamber Do not wash the baking pan measuring cup spoon or kneading blades in the dishwasher Do 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 sure the appliance is completely cooled before storing away Do not use any of these when cleaning Paint thinner Benzine
25. 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 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 Itis 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 sifted icing sugar with 1 to 2 tablespoons MW_CObm26500_Mabaker_IM indd 13 of milk to make a glaze consistency and drizzle over raisin bread or sweet breads Poppy
26. king 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 MW_CObm26500_Mabaker_IM indd 12 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 b
27. 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 19 MW_CObm26500_Mabaker_IM indd 19 D 12 15 2008 1 53 47 PM Need help 20 Questions about general performancauestion 7 and operation Question 1 What should 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 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 Que
28. ma baker mellerware Bread aker TRENDS FOR LIFE complies with INTERNATIONAL 60335 mMm Model arucircations 600W 2 26500 PLEASE READ ALL INSTRUCTIONS BEFORE USE ear guarantee MW_CObm26500_Mabaker_IM indd 1 D 12 15 2008 1 53 46 PM L Important safety instructions The use of any electrical appliance requires the following of basic common sense safety rules Primarily there is danger of personal injury and secondly the danger of damage to property and the appliance These are indicated in the text by the following two conventions WARNING Danger of personal injury IMPORTANT Damage to the appliance In addition we offer the following essential safety advice Location Always locate your appliance away from the edge of a worktop Ensure that the appliance is used on a firm flat surface Do not use outdoors Mains lead mains lead should reach from the socket to the base unit without straining the connections Do not let the mains lead hang over the edge of a worktop where a child could reach it Do not let the lead run across an open space e g between a low socket and table Do not let the lead run across a cooker or toaster or other hot area which might damage the cable Your safety WARNING Do not touch hot surfaces Use oven mitts or oven gloves when removing the hot bread pan Do not cover the steam vent openings under any circumstanc
29. mixture should foam and produce a strong yeast aroma If this does not occur discard mixture and start again with another packet of dried yeast Sugar Sugar is important for the colour and flavour of breads It is also food for the yeast as it is part of the fermentation process Artificial sweeteners cannot be used as a substitute for sugar as the yeast will not react properly with them Salt Salt is necessary to balance the flavour of breads and cakes as well as for the crust colour that develops during baking Salt also limits the growth of yeast so the amounts shown in the recipes should not be increased For dietary reasons it may be reduced however your baking may suffer 11 12 15 2008 1 53 47 12 Liquids milk Liquids such as milk or a combination of powdered milk and water can be used when making bread Milk will improve flavour provide a velvety texture and soften the crust while water alone will produce a crispier crust Some liquids call for juice orange apple etc to be added as a flavour enhancer Note For most recipes we suggest the use of dry skimmed milk Eggs Eggs add richness and a velvety texture to bread doughs and cakes Sunflower oil Shortens or tenderises the texture of yeast breads Butter or margarine can be used as a substitute If butter or margarine is used direct from the refrigerator it should be softened for easier blending during the mixing cycle Baking powder Ba
30. nal enrichment heartiness and flavour They are also used to enhance the texture of bread Know your ingredier 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 is not recommended as they will produce poor results Store yeast according to manufacturers instructions Ensure your yeast is fresh by checking its expiration date Once a package or can of yeast is opened it is important that the remaining contents be immediately resealed and refrigerated as soon as possible for future use Often bread or dough which fails to rise is due to stale yeast being used The following test can be used to determine whether your yeast is stale and inactive 1 Place half a cup of lukewarm water into a small bowl or cup 2 Stir 1 tsp of sugar into the water then sprinkle 2 tsp of yeast over the surface 3 Place bowl or cup in warm area and allow to sit for 10 minutes undisturbed 4 The
31. nt 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 amp 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 nutritio
32. ow 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 MW_CObm26500_Mabaker_IM indd 8 11 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 t is possible that steam will escape through the vents during baking this is normal 12 Finish When the program is completed 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 urther 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 taking 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
33. pan and its contents set program and press start 12 15 2008 1 53 47 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 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 4 P ut pan back in Place the baking pan back in the breadmaker turning clockwise to lock into place Close the lid 5 Plugin 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 n
34. r 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 mahine is not in use when attaching accessory parts cleaning the machine or whenever a disturbance occurs Pull on the plug not the cable 12 15 2008 1 53 47 Important safety instructions Introduction Before first use Electrical requirements About this breadmaker About the recipes Components Control panels buttons display and functions Program descriptions Using your breadmaker Using the timer Beeper Power interuption Slicing and storing bread Care and cleaning Storing the unit Know your ingredients Measuring ingredients Ingredient temperatures Creating your own yeast breads Special glazes for yeast breads Other tips MW_CObm26500_Mabaker_IM indd 3 6 13 13 13 Contents Basic breads Basic white bread Softgrain bread Brown loaf Italian herb bread Cheese amp onion bread Raisin bread Sun dried tomato loaf Malt loaf French bread Wholewheat breads Wholewheat bread Granary loaf Quick setting Banana and nut bread Porridge oats bread Sweet Mixed fruit loaf Chocolate bread Fastbake Fastbake small white Fastbake II Fastbake large white Dough recipes White bread rolls Wholewheat bread rolls Hot cross buns Pizza base
35. red on this setting Do not exceed 1kg 216 of combined ingredients MW_CObm26500_Mabaker_IM indd 7 9 Jam 1 20 Use this setting for making jam from fresh fruits and marmalade from Seville oranges Do not increase the quantity or allow the recipe to boil over the pan into the baking chamber Should this happen stop the machine immediately Remove the pan carefully allow to cool a little and clean thoroughly 10Cake 2 50 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 11Sandwich 3 00 and 2 55 This is to bake light texture bread but with a softer but thicker crust 12Extra bake 1 00 This setting is bake only and can be used to increase the baking time on selected settings This is especially useful to help set jams and marmalade When started the default time is 1 hour 1 00 minimum and counts down in 10 minute intervals You will have to manually switch this off by pressing the 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 When selecting Extrabake straight after another program if the message H HH is displayed open the lid remove the pan and allow to cool for 10 minutes When cool replace the baking
36. stion 6 Why do have to add the ingredients 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 MW_CObm26500_Mabaker_IM indd 20 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 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 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 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
37. ure ingredients accurately Bread dry with dense texture Not enough liquid added Measure ingredients accurately Flour may be passed use date or be dry causing Try increasing liquid by 1 tablespoon at a time wet dry imbalance 22 MW_CObm26500_Mabaker_IM indd 22 D 12 15 2008 1 53 47 PM 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 and increase yeast activity Bake during the coolest part of the day Try reducing the yeast by 1 4 teaspoon or use liquids direct from the refrigerator Do not use the Timer function Water was too hot and killed the yeast Use liquids at temperatures between 21 C and 28
38. ures Bake during the coolest part of the day can cause bread to over rise and collapse Try reducing the yeast by 1 4 teaspoon or use liquids direct from the refrigerator Do not use the timer function High altitudes can cause the bread to over rise Try reducing the yeast by 1 4 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 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 1 4 teaspoon or use liquids directly from the refrigerator Do not use the Timer function Too much yeast Measure ingredients accurately Too much liquid Measure ingredients accurately Hot liquids accelerated the yeast action Use liquids at temperatures between 21 C and 28 C Too much flour or not enough salt Meas
39. w creativehousewares co za MW_CObm26500_Mabaker_IM indd 24 D 12 15 2008 1 53 47 PM
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