Home

Morphy Richards BM48324 Bread Maker User Manual

1. Question 7 When setting the timer for morning why does the machine make sounds late at night The machine must start operation when the time delay reaches the start time of the programme so that the bread will be ready These sounds are made by the motor when kneading the dough It is a normal operation not a malfunction Question 8 The Drop Down Kneading Blade is stuck in the Baking Pan After baking how do get it out The Drop Down Kneading Blade may stick in place after baking Running warm or hot water over the Drop Down Kneading 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 Drop Down Kneading Blade must be washed by hand UK Helpline 0844 871 0960 Replacement Parts 0844 873 0726 Question 10 What will happen if I leave the finished bread in the Baking Pan Whilst still in the breadmaker for the first hour after baking is complete the bread keeps warm to prevent it becoming soggy Leaving the bread in the breadmaker after the keep warm period may result in a soggy loaf of bread as excess steam moisture would not be able to escape Remove and allow to cool on a wire rack after baking to prevent this Question 11 Why did the dough only partially mix Why didn t it mix completely The dough may be too heavy or dry Also the Drop Down Kneading Blade or Baki
2. 6 Dough 20 30 40 1 30 7 Jam 15 45 20 1 20 20 8 Bread mixes 10 20 15 15 25 65 2 30 60 9 Speciality 10 5 20 30 35 70 2 50 60 10 Gluten free 10 10 15 20 30 70 2 35 60 11 Fastbake I 1 5lb times not applicable on this setting 43 1 25 60 12 Fastbake Il 2 Ib times not applicable on this setting 43 1 25 60 13 Extra bake 60 1 00 14 Pizza dough 20 30 0 50 15 Quick T 5 8 80 1 40 60 16 Homemade times not applicable on this setting 17 Homemade Il times not applicable on this setting 18 Cake 10 60 1 10 60 19 Dessert 10 9 20 33 40 62 2 50 60 UK Helpline 0844 871 0960 Replacement Parts 0844 873 0726 The delay timer is available on all programmes except 6 Dough 7 Jam 11 and 12 Fastbake Maximum delay is 12 hours ireland Helpline 1800 409 119 48324 revi_x 27 10 2011 12 12 Page 23 m MN Conversion Charts We recommend that you use the cup provided for all recipes for consistency between brands and types of flour The cup provided is based on the American cup measurement of 8 Floz For people who prefer to use their own measuring utensils alternative measurements are in millilitres ml and cubic centimetres cc for liquid measurement and grams gm for weight of flour sugar and fruit Note A good quality set of accurate kitchen scales with divisions and accuracy to 2 grams are required A measuring jug with divisions of 2 ml is required The tablespoon and teas
3. Make sure you use tepid water 21 28 C and when adding yeast that it Use setting 1 Basic does not come into contact with the water or it will activate immediately Replace the Baking Pan Once all your ingredients are in the Baking Pan insert the pan securely into the breadmaker turning the pan clockwise to lock it into place Then close the Lid Plug in amp switch on Firstly plug in and switch on your machine at the wall socket The breadmaker will default to programme 1 2lb weight and the 3rd crust setting and will take 3 hours to bake oN UK Helpline 0844 871 0960 Replacement Parts 0844 873 0726 Ireland Helpline 1800 409 119 48324 revi_x 27 10 2011 12 09 Page 5 i Press start Close the lid of the breadmaker and press and hold the Accept Start button on the control panel for 3 seconds The breadmaker will beep twice then start kneading your ingredients Viewing the progress To check on the progress of your bread during cooking we have put a Viewing Window in the top of the Lid don t be tempted to open the Lid during the baking process though as this will affect the final results of your bread Keep warm When the loaf has finished baking the breadmaker will beep for 3 seconds and then automatically go into keep warm mode for 60 minutes The LCD Display will count up in minutes and the flashing loaf icon will appear The loaf is ready at this time and can be removed there is no need to use
4. 5 CUP 110g T Place in the fruit and nut dispenser Orange and cranberry loaf 1 Ib 454g 1 Ib 680g 2 Ib 9079 Water cup 120ml cup 180ml 1 cup 240ml Orange juice 4 cup 60ml Cup 80m 74 cup 80ml Orange rind 2 2 2 Skimmed milk powder 2 tbsp 274 tbsp 3 tbsp Sunflower oil 2 tbsp 2 2 tbsp 3 tbsp Sugar 5 tbsp 3 tbsp 3 tbsp Salt 1 tsp 14 tsp 1 tsp Strong white bread flour 2 cup 288g 3 cup 432g 4 cup 5769 Nutmeg tsp tsp 1 tsp Fast action yeast 1 tsp 1 tsp 1 tsp Dried cranberries T cup 25g Cup 50g 5 cup 659 T Place in the fruit and nut dispenser 4 lt Z2 Sandwich bread prog 4 Sandwich loaf Soft grain sandwich loaf 1 Ib 680g 2 Ib 9079 1 Ib 680g 2 Ib 9079 Water 14e CUP 255ml 175 cup 320m Water 14s Cup 255ml 174 cup 320ml Soft margarine or butter 15 tbsp 2 tbsp Salt tsp 1 tsp Butter melted 1 tbsp 2 tbsp Skimmed milk powder 1 tbsp 2 tbsp Salt 4 tsp 1 tsp Sugar 3 tbsp 3 tbsp Skimmed milk powder 1 tbsp 2 tbsp Strong white bread flour 3 cup 432g 4 cup 676g Sugar 3 tbsp 3 tbsp Fast action yeast 3 tsp 1 tsp Strong white soft grain bread flour 3 cups 432g 4 cups 5769 Fast action yeast tsp 1 tsp m French bread prog 5 French bread 1 Ib 454g 1 Ib 680g 2 Ib 9079 Water cup 180ml 1 cup 240ml 1 Cup 300ml Skimmed milk powder 1 tbsp 2 tbsp 274 tbsp Sugar tbsp 1 tbsp 14 tbsp Salt 1 tsp 1 tsp 1 tsp Sunflower oil 1 tbs
5. Banana and nut bread Ingredients group 1 Butter melted Milk Mashed banana Egg beaten Walnuts chopped Lemon rind Ingredients group 2 Plain flour Bicarbonate of soda Baking powder Sugar Salt Method 2 tbsp 1 tbsp 1 cup 175g 1 cup 1509 1 tsp 174 cup 2169 tsp 4 tsp cup 113g 4 tsp 1 Mix group 1 together in a separate bowl 2 Mix group 2 together in a second bowl 3 Pour mixture into Baking Pan Cake prog 18 Important Porridge oats bread Milk Eggs beaten Sunflower oil Golden syrup Porridge oats Sugar Salt Plain flour Baking powder Bicarbonate of soda 1 cup 240ml 2 tsp 2 tbsp 1 Cup 90g 4 cup 579 1 tsp 2 cup 288g tsp tsp The cakes produced in this breadmaker will not rise to fill the Baking Pan completely they will be approximately 55mm 2 tall The standard cake is a Madeira type which is moist rich and dense in texture Adjustments to the recipe may be required for personal taste less butter and sugar to reduce the richness less water and or eggs to reduce moisture Variations Cherries 1 2 cup cherries halved wash thoroughly to remove the excess syrup and allow them to drain and dry on absorbent paper or mixed fruit 1 2 cup or chocolate chips 1 4 cup Add any of these variations into the Baking Pan last on top of the other ingredients Packet cake mix lt This programme can also be used for preparation of a s
6. Bicarbonate of soda is another raising agent not to be confused or substituted for baking powder It also does not require rising time before baking as the chemical reaction works during the baking process _ Bread Mixes Follow the information for bread mixes on the bread mix packet Some brands of bread mixes recommend the use of the basic programme setting Our bread mix programme 8 has been specially developed to achieve the best results from packet bread mix There are 2 types of bread mixes currently available 1 Just add water These mixes are complete and they have all the necessary ingredients provided even the yeast You only add water e IMPORTANT Follow the packet instructions as some mixes contain more than the normal amount of yeast which could over rise in the Baking Pan Use 3 cups of mix maximum e These mixes are more prone to over rising and collapsing when the weather is hot and humid Since these mixes are complete we cannot advise how to adjust as with our own recipes Bake in the coolest part of the day use water between 21 28 C 2 Just add flour and water These mixes have the necessary ingredients in separate sachets Remember strong white bread flour is required A packet of this mix will produce a 700g 1 5 Ib Ireland Helpline 1800 409 119 4 48324 revi_x 27 10 2011 12 09 Page 11 i m Ingredient Temperatures All ingredients including the machine and pan and especially liquids
7. of the company since special purpose tools are required Telephone Morphy Richards helpline for advice The use of accessory attachments not recommended by the manufacturer may cause damage to the breadmaker Do not place the appliance on or near heat sources such as gas or electric stove ovens or burners To avoid damaging the appliance do not place the baking pan or any object on top of the unit Do not clean with scouring pads Do not wash the baking pan Drop Down Kneading Blade measuring cup or spoon in a dishwasher Keep the appliance and the cable away from heat direct sunlight moisture sharp edges and the like The baking pan must be in place prior to switching on the 4 appliance This appliance is not intended to be operated by means of an external timer or separate remote control system Always remove the plug from the socket whenever the machine is not in use when attaching accessory parts cleaning the machine or whenever a disturbance occurs Pull on the plug not the cable Electrical Requirements Check that the voltage on the rating plate of your appliance corresponds with your house electricity supply which must be A C Alternating Current If the socket outlets in your home are not suitable for the plug supplied with this appliance the plug should be removed and the appropriate one fitted by a qualified individual Note The plug removed from the mains cable if severed must be destroyed as a p
8. 2 cup 288g 3 cup 432g 4 cup 5769 Strong white soft grain bread flour 3 cup 432g 4 cup 5769 4 Fast action yeast 1 tsp 1 tsp 1 tsp Fast action yeast 1 tsp 1 tsp Soft grain 50 white bread Brown loaf 1 Ib 680g 2 Ib 907g 1 Ib 454g 11 Ib 680g 2 Ib 907g Water 1 cup 270ml 1 cup 360ml Water cup 180ml 1 cup 240ml 174 cup 820ml Skimmed milk powder 25 tbsp 4 tbsp Skimmed milk powder 1 tbsp 2 tbsp 3 tbsp Sunflower oil 2 tbsp 25 tbsp Sunflower oil 1 tbsp 2 tbsp 3 tbsp Sugar 24 tbsp 3 tbsp Sugar 25 tbsp 25 tbsp 3 tbsp Salt 1 tsp 2 tsp Salt 1 tsp 1 tsp 2 tsp Strong white soft grain bread flour 1 cup 216g 2 cup 2889 Strong brown bread flour 2 cup 312g 3 cup 468g 4 cup 624g Strong white bread flour 1 cup 216g 2 cup 2889 Fast action yeast 1 tsp 1 tsp 1 tsp Fast action yeast 1 tsp 1 tsp Italian herb bread Cheese amp onion bread 141b 680g 2 Ib 907g 1 Ib 680g 2 Ib 907g Water 1 cup 270ml 1 cup 360m Water 1 cup 240ml 1 cup 300ml Skimmed milk powder 25 tbsp 3 tbsp Skimmed milk powder 2 tbsp 25 tbsp sunflower oil 25 tbsp 3 tbsp Sugar 1 tbsp 2 tbsp Sugar 24 tbsp 25 tbsp Salt tsp 1 tsp Salt 1 tsp 2 tsp Onion granules 1 tosp 2 tbsp Strong white bread flour 3 cup 432g 4 cup 576g Mature grated cheddar cheese 1 cup 1159 175 cup 1709 Dried marjoram 1 tsp 2 tsp Strong white bread flour 3 cup 432g 4 cup 5769 Dried basil 1 tsp 2 tsp Fast action yeast 1 tsp 1 tsp Dried thyme 1 tsp 2 ts
9. 4 cup 50g Sugar 4 cup 579 Egg beaten 1 Salt 1 tsp Strong white bread flour 3 cup 5409 Fast action yeast 2 tsp Cinnamon 1 tsp Nutmeg tsp Raisins 1 Cup 150g Method 1 Divide into 8 12 pieces Shape and flatten slightly 2 Score a cross on the top of each bun 3 Glaze with egg and milk 4 Cover and allow to rise for 30 minutes 5 Bake for approx 16 18 minutes at 190 C gas mark 5 375 F Wholewheat bread rolls Water 14 cup 300ml Skimmed milk powder 2 tbsp Butter melted 2 tbsp Honey 2 tbsp Brown sugar 1 tbsp Salt 1 tsp Strong wholewheat bread flour 374 CUP 4299 Fast action yeast 15 tsp Method 1 Knead and shape the dough into 6 rolls 2 Place on a greased baking tray 3 Brush lightly with melted butter 4 Cover for 20 25 minutes 5 Allow to rise until they are double in size then glaze if required 6 Bake for approx 15 20 minutes at 190 C gas mark 5 375 F Tea cakes Warm water 1 Cup 240ml Butter melted 50g Salt 1 tsp Sugar 50g Dried milk 2 tbsp Mixed spice 1 tsp White bread flour 400g Dried yeast 1 tsp Currants CUP 100g Method 1 Place all ingredients except currants in breadmaker and set to dough setting 2 After the cycle has finished knead in the currants 3 Make into 8 10 balls and place on greased baking sheet and leave to rise for 30 minutes 4 Cook at 200 c 400 F gas mark 6 for 15 20 minutes until golden brown For details of other Morphy Ri
10. Failure to do so may result in the dispenser not functioning or the fruit not being distributed evenly through the bread mixture Ideally fruit should be dusted with flour prior to being added to the dispenser to stop it from sticking together a 7 Baking the Loaf e To bake the loaf press the Accept Start button and the breadmaker will start baking the loaf e During the baking process several other icons will appear on the screen which denote which stage of baking the programme is Currently at e The numbers indicated by relate to the 1st 2nd or 3rd Knead and Rise stage Every loaf follows the same process of 1st knead 1st rise 2nd knead 2nd rise and finally a 3rd rise e D is the symbol displayed on the LCD Screen for kneading and QD is the symbol displayed on the LCD screen for rising The numbers 1 2 or 3 D show the cycle in current operation e The LCD Display remains on for the duration of the baking process The LCD display light will automatically switch off after 20 seconds to conserve power when in standby keep warm and delay time mode To re illuminate the display in these modes press the Increase button D e When the loaf has finished baking the breadmaker will beep for 3 seconds and the breadmaker automatically goes into Keep warm mode flashes for 60 minutes The time will count up on the display e The Accept Start button can be pressed at any time
11. Morphy Richards breadmaker can also be used to bake a selection of cakes The process is as simple as making bread just follow the recipes provided on pages 20 and 21 Alternatively you can also use the machine to make cakes from a cake mix where all you need to do is add water In this instance you should ensure the mixture is combined with the water before adding it to the machine 19 Dessert 2 50 This setting allows you to make other desserts as well as cakes in your breadmaker The process is again straightforward and simple just follow the recipes carefully on page 22 m 2 Selecting the Loaf Size e There are 3 different size loaves which can be made depending upon which programme you use The loaf size icons are D 1Ib loaf selected programmes D 1 5lb loaf O 2tb toat e To select the Loaf Size use the Increase and Decrease 5 buttons Once you have selected your loaf size press the Accept Start button The Loaf Size icon will then illuminate Please note that not all loaf sizes are available for all programmes Only the loaf sizes available for the programme selected will appear m 3 Selecting the Crust Setting cS can choose from 5 different crust settings Very Light She etm Bw 8 Very Dark e To select the Crust Setting use the Increase and Decrease buttons Once you have selected your crust setting press the Accept Start button
12. The Crust Setting icon will then stop flashing ni 4 Measuring the Ingredients The key and most important step when using your breadmaker is measuring your ingredients precisely and accurately It is extremely important to measure each liquid and dry ingredient properly or it could result in a poor or unacceptable baking result Do not use normal kitchen teaspoons or tablespoons The ingredients must also be added into the Baking Pan in the order in which they are given in each recipe Liquid and dry ingredients should be measured as follows Measuring cup The cup is marked in various volume measurement scales The recipes in this book use the cup volume which is based on the American cup of 8 floz and is conveniently marked in 1 16 divisions You must use a good quality set of accurate scales we prefer to use the cup measure for consistency and accuracy Liquid measurements Use the cup provided EY 5 When reading amounts the measuring cup must be placed on a horizontal flat surface and viewed at eye level not on an angle The liquid level line must be aligned to the mark of measurement A guesstimate is not good enough as it could throw out the critical balance of the recipe Dry measurements Dry measurements must be done using the measuring cup provided EY or using a set of weighing scales Dry measuring must be done by gently spooning ingredients into the measuring cup and then once filled leve
13. during the keep warm function to stop it so the bread can be removed UK Helpline 0844 871 0960 Replacement Parts 0844 873 0726 e Press the Accept Start button during or up to the end of the first knead to pause the programme for 5 minutes EI 9 Beeper J The beeper sounds e When pressing any button e When the programme finishes e When keep warm finishes PF 10 Internal Light e The light symbol is on the same button as the Increase button e You can view the progress of your loaf during any part of the baking process by pressing the Increase button The light will stay on for 20 seconds an Homemade Programmes There are 2 home made programmes No 16 amp No 17 which allow you to adapt an existing baking programme to your own specific requirements For example you may want to follow the wholemeal programme No 2 but prefer a denser texture You can achieve this by using the Home made programmes You have the opportunity to change the timings of each stage of the process from between zero minutes to 2 hours depending on the stage Note when zero minutes are selected that stage of the cycle will not be part of the baking programme Knead 1 When you scroll to programme 16 or 17 and press the Accept Start button e the knead 1 symbol automatically flashes on screen with 10 minutes showing on the clock The knead 1 cycle length can be increased or decreased to between 6 14 min
14. of damage to the appliance These are indicated in the text by the following two conventions WARNING Danger to the person IMPORTANT Damage to the appliance In addition we offer the following safety advice Location e This appliance is intended to be used in household and similar applications such as farm houses by clients in hotels motels and other residential type environments bed and breakfast type environments It is not suitable for use in staff kitchen areas in shops offices and other working environments e Always locate your appliance away from the edge of a worktop e Ensure that the appliance is used on a firm flat surface e Do not use the appliance outdoors or near water Mains Cable e he mains cable should reach from the socket to the base unit without straining the connections e Do not let the mains cable hang over the edge of a worktop where a child could reach it e Do not let the cable run across an open space e g between a low socket and table e Do not let the cable run across a cooker or toaster or other hot area which might damage the cable e f the supply cable is damaged it must be replaced by the manufacturer its service agent or similarly qualified persons in order to avoid a hazard Personal Safety e WARNING To protect against fire electric shock and personal injury do not immerse cord plug and appliance in water or any other liquid e WARNING Do not touch hot surfa
15. or keep the loaf in the breadmaker for the duration of the keep warm setting Switch off the breadmaker Remove your bread To remove the loaf from the breadmaker lift the lid raise the handle on the Baking Pan and turn anti clockwise to unlock the pan from the breadmaker Be careful when you remove the Baking Pan from the breadmaker as this will be very hot make sure you use oven gloves Cool down Allow the bread to cool in the Baking Pan for 15 minutes then turn the Pan upside down and tap the bread from the Pan onto a rack to cool The Drop Down Kneading Blade will sometimes stay in the loaf when it is removed from the Baking Pan Once the loaf has cooled remove the Drop Down Kneading Blade with a wooden or plastic utensil Clean and enjoy Once you have removed the Drop Down Kneading Blade clean throughly along with the Baking Pan and Rotating Shaft f After cleaning apply a little sunflower oil to the rotating shaft before replacing the Drop Down Kneading Blade and you will be ready for your next homemade loaf Enjoy your first delicious homemade loaf For details of other Morphy Richards products please see our website www morphyrichards com 48324 revi_x 27 10 2011 12 09 Page 6 0 uH Using Your Breadmaker Over the following pages we will take you through an introduction to your new breadmaker We will show you detailed information on each of the steps involved with programming your breadmaker i
16. the bread especially its ability to rise properly Only open the Lid when the recipe needs you to add additional ingredients see recipes e Room temperature The breadmaker will work well in a wide range of temperatures but there could be a difference in loaf size between a very warm room and a very cold room We recommend the room temperature should be between 15 C and 34 C All ingredients including the machine and pan and especially liquids water or milk should be warmed to room temperature 21 C 70 F If ingredients are too cold below 10 C 50 F they will not activate the yeast Hot liquids above 40 C 104 F may kill the yeast Glazing Give your just baked bread a professional finish Select one of the following special glazes to enhance your bread Egg glaze Beat 1 large egg and 1 tablespoon of water together brush generously Note this glaze is only for bread where the dough has been prepared in the breadmaker and is then being baked in the oven The glaze should be applied when the dough is removed from the breadmaker Do not apply this glaze to doughs in the breadmaker Melted butter crust Brush melted butter over just baked bread for a softer tender crust Milk glaze For a softer shiny crust brush just baked bread with milk or cream Sweet icing glaze Mix 1 cup sifted icing sugar with 1 to 2 tablespoons of milk to make a glaze consistency and drizzle over raisin bread or sweet breads Sprin
17. 10 8 Bread Mixes 18 Ingredient temperatures 11 9 Speciality breads 19 Care and cleaning 11 10 Gluten free 19 Hecipes 13 11 Fastbake 20 General Method 14 12 Fastbake II 20 Programme baking times 22 14 Pizza 20 Conversion charts 23 15 Quick 21 FA Q 24 18 Cake 21 Troubleshooting 25 19 Dessert 22 Contact us 26 Health and safety 27 Guarantee 28 For details of other Morphy Richards products please see our website www morphyrichards com 48324 revi_x 27 10 2011 12 09 Page 4 m Before You Start Once you have unpacked your breadmaker and removed all packaging materials remove any dust that may have accumulated on the breadmaker during packing with a clean damp cloth also remove the Baking Pan and Drop Down Kneading Blade and give these a quick wash Once dry use some cooking oil butter or margarine to grease the Baking Pan Put the pan back in the breadmaker and bake empty for around 10 minutes on the Extra Bake programme To do this press the Increase Button twelve times until programme number 13 appears in the top left corner of the digital display Press the Accept Start button to start the bake After 10 minutes press the Start Stop button to end the bake Remove the Baking Pan from the machine and clean once again be careful as the pan will be hot Leave your breadmaker to cool for around 10 minutes and then you are ready to start baking E 10 Step Quick Start Guide We highly recommend th
18. 2 Page 14 m M Recipes Method The recipes in this booklet have been thoroughly tested to ensure best results Recipes have been created by home economists specifically for this machine and may not produce acceptable results in other similar machines e Always add ingredients in the order they are listed in the recipe e Accurate measuring of ingredients is vital Do not use larger amounts e All of the following recipes use this same general method 1 Use tepid water 21 28 C 2 Measure ingredients into Baking Pan 3 Insert Baking Pan securely into unit close Lid 4 Select appropriate bread setting 5 Push start button 6 When bread is done remove Baking Pan from unit using oven mitts 7 Remove bread from Baking Pan and Drop Down Kneading Blade from bread if necessary 8 Allow to cool before slicing This method is modified by notes if applicable at the end of each recipe These recipes have been developed using leading brands of flour and fast action yeast Basic bread prog 1 Basic white bread Soft grain bread 1 Ib 454g 1 Ib 680g 2 Ib 907g 1 Ib 680g 2 Ib 907g Water Cup 180ml 1 cup 270ml 17 cup 360ml Water 1 Cup 270ml 175 cup 360ml Skimmed milk powder 2 tbsp 25 tbsp 4 tbsp Skimmed milk powder 25 tbsp 4 tbsp Sunflower oil 2 tbsp 25 tbsp 4 tbsp Sunflower oil 2 tbsp 25 tbsp Sugar 1 tbsp 24 tbsp 3 tbsp Sugar 24 tbsp 3 tbsp Salt 1 tsp 1 tsp 2 tsp Salt 1 tsp 2 tsp Strong white bread flour
19. 48324 revi_x 27 10 2011 12 09 Page 1 morphu richards Register online for your 2 year guarantee See back of this instruction book for details UK and Ireland customers only E www morphyrichards co uk Sah ars i Breadmaker Instruction Book BA Please read and keep these instructions 7 Py X Ses BM48324 MUK Rev1 For competitions product hints and tips and www homeofthehouseproud com much more join us online at our blog Facebook bg www facebook com morphyrichardsuk or Twitter pages www twitter com Love YourMorphy If you have a problem or complaint please call our dedicated UK based helpline before returning your product to the retailer from where it was purchased B UK Helpline 0844 871 0960 Replacement Parts 0844 873 0726 lreland Helpline 1800 409 119 n For details of other Morphy Richards products plus replacement parts and WWW morphuricho accessories please see our website 48324 revi_x 27 10 2011 12 09 Page 2 m Main Unit Fruit and Nut Dispenser OC DC a LUC LU Control Panel see detail Fruit and Nut Dispenser QD Timer delay Indicator Features Main Unit Baking Pan Ai Vents Q Baking Pan Q Viewing Window Drop Down Kneading Blade Lid Handle Rotating Shaft Q Lid LCD Display Q LCD Display see detail Mo eines o ycle Time 9 o Fruit and Nut Dispenser Lock Ai i e Catch QD Loaf Sizes Crust S
20. 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 e The dough setting is great for the mixing kneading and proofing allowing dough to rise of richer doughs like croissant dough Use the breadmaker to prepare this dough so all you need to do is shape and bake it according to your recipe e 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 e When you let dough rest and rise according to a recipe place itin a warm draught free area If the dough does not double in size it may not produce a tender product e f the dough you are rolling shrinks back let it rest covered for a few minutes before rolling again e Dough may be wrapped in plastic and stored in a freezer for later use Bring the dough to room temperature before using e 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 e Since homemade bread has no preservatives it tends to dry out and become stale faster than commercially made bread e Do not open the Lid whilst the breadmaker is operating as this will affect the quality of
21. This setting has a longer preheat time to allow the grain to soak up the water and expand It is not advised to use the delay timer as this can produce poor results 3 Sweet 2 35 2 45 For the baking of sweet type bread which gives a crisper crust than on basic setting The crisper crust is produced by the sugar caramelising 4 Sandwich 2 55 3 00 This is to bake light texture bread but with a softer and thicker crust 5 French 3 30 3 50 For the baking of light weight bread such as French bread which has a crisper crust and light texture 6 Dough 1 30 This setting only makes the dough and will not bake the bread Remove the dough and shape it to make bread rolls pizza etc Any dough can be prepared on this setting Do not exceed 1kg 21b of combined ingredients 7 Jam 1 20 Use this setting for making jam from fresh fruits and marmalade Do not increase the quantity or allow the recipe to boil over the Baking Pan into the baking chamber Should this happen stop the machine immediately Remove the Baking Pan carefully allow to cool a little and clean thoroughly 8 Bread mixes 2 30 For preparation of approximately a 1lb loaf using a packet of shop bought bread mix These mixes usually come in two varieties Just add water and Just add flour and water 9 Speciality 2 50 The bread baked on this setting is usually smaller with a more moist and dense texture These breads do not use bread flour UK He
22. actory In the unlikely event of any appliance proving to be faulty within 28 days of purchase it should be returned to the place of purchase for it to be replaced the specification of it s models at any time For details of other Morphy Richards products plus replacement parts and accessories please see our website Morphy Richards products are intended for household use only See usage limitations within the location safety instructions Morphy Richards has a policy of continuous improvement in product quality and design The company therefore reserves the right to change If the fault develops after 28 days and within 12 months of original purchase you should contact the Helpline number quoting Model number and Serial number on the product or write to Morphy Richards at the address shown You may be asked to return a copy of proof of purchase Subject to the exclusions set out below see Exclusions the faulty appliance will then be repaired or replaced and dispatched usually within 7 working days of receipt If for any reason this item is replaced during the 1 year guarantee period the guarantee on the new item will be calculated from original purchase date Therefore it is vital to retain your original till receipt or invoice to indicate the date of initial purchase To qualify for the 1 year guarantee the appliance must have been used according to the instructions supplied m Exclusions Mor
23. 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 UK Helpline 0844 871 0960 Replacement Parts 0844 873 0726 Salt Salt is necessary to balance the flavour of breads and cakes as well as for the crust colour that develops during baking Salt also limits the growth of yeast so the amounts shown in the recipes should not be increased For dietary reasons it may be reduced however your baking may suffer Liquids milk Liquids such as milk or a combination of powdered milk and water can be used when making bread Milk will improve flavour provide a velvety texture and soften the crust while water alone will produce a crispier crust Some liquids call for juice orange apple etc to be added as a flavour enhancer Note For most recipes we suggest the use of dry powdered skimmed milk Eggs Eggs add richness and a velvety texture to bread doughs and cakes Sunflower oil Shortens or tenderises the texture of yeast breads Butter or margarine can be used as a substitute If butter or margarine is used direct from the refrigerator it should be softened first for easier blending during the mixing cycle Baking powder Baking powder is a raising agent used in cakes This type of raising agent does not require rising time before baking as the chemical reaction works when liquid ingredients are added Bicarbonate of soda
24. as too hot and killed the yeast The bread is sticking to the Baking Pan Use liquids at temperatures between 21 C and 28 C The surface of the Baking Pan needs to be oiled before Too much liquid everyday use Wash the Baking Pan in hot soapy water and thoroughly dry Liberally coat the inner surface of the pan with oil butter or margarine Follow the guide on page 6 Using your breadmaker When the Baking Pan is removed from the machine after the baking programme allow the bread to cool in Measure ingredients accurately Too much yeast Measure ingredients accurately High humidity and hot ambient temperatures increase the Baking Pan for 15 minutes before turning out onto a rack yeast activity Only slice the bread when fully cooled after 20 40 minutes Bake during the coolest part of the day Iry reducing the yeast by 1 4 teaspoon or use liquids direct from the refrigerator 3 Condensation in the Fruit and Do not use the timer function Nut Dispenser Water was too hot and killed the yeast Use liquids at temperatures between 21 C and 28 C Please note that if your machine has a fruit amp nut dispenser during the baking process condensation will form on the inside a P of the dispenser This is totally normal and does not affect the Bread Surface is Stic diio e Dread Bread was left in the machine too long and condensation collected on the Baking Pan IN Contact Us Whenever possible remove bread from the Baking Pan and co
25. ased by between 2 120 minutes by pressing the Increase or Decrease 5 buttons Confirm the time you want by pressing the Accept Start button e and the Bake symbol will flash on the Screen Bake ss 35 minutes appears on the clock as the default time for this stage of the process The length of the Baking cycle can be increased or decreased between 0 1 hour and 20 minutes by pressing the Increase e and Decrease e buttons Confirm the time you want by pressing the Accept Start button e the Crust Control symbol will flash on the screen Crust Setting At this stage the clock disappears from the screen Scroll to select the crust colour you want and press green tick button to confirm and the total cooking time programmed appears on the screen You can either start the programme baking immediately by pressing the Accept button e for 3 seconds or use the Delay Timer function NN Hints and Tips e Place all recipe ingredients into the Baking Pan so that yeast is not touching any liquid e f you are using the machine on the Dough setting programme 6 after the cycle is complete remove the dough from the breadmaker cover in a thin coating of sunflower oil and cover with greaseproof paper and a dry tea towel The dough should then be left in a warm area free from draughts for approximately 30 minutes or until it has roughly doubled in size e Humidity can cause problems therefore humidity and high altitudes require adjustments
26. at you read through this Instruction Book before you use your breadmaker We do however also understand that you will be really keen to get baking and so have pulled together the following 10 Step Quick Start Guide which takes you through the process of making a Basic White 2lb loaf Follow these instructions to the letter and in around 3 hours you will have a delicious homemade white loaf ready to eat remember to go back to your Instruction Book though if you have any problems as the solution to most issues will be found in here Remove baking pan Lift and turn the Baking Pan anti clockwise and remove the Baking Pan from the breadmaker Take your Baking Pan and insert the Drop Down Kneading Blade onto the Rotating Shaft in the Baking Pan ensuring it is in the upright position don t put the pan in the breadmaker yet though do lt Insert ingredients Water 1 cup 360ml Next you need to measure your ingredients The key and most important Skimmed milk powder 4 tbsp step to successful results is measuring your ingredients precisely and Sunflower oil 4 tbsp accurately and then adding them to the Baking Pan in the exact order Sugar 3 tbsp given in the recipe You will have found a number of measuring implements Salt 2 tsp that came with your machine to help you accurately measure your Strong white bread flour 4 c piB g ingredients so make sure you use these CEN ar en MERE CENEEEE TU NER Fast action yeast 1 tsp
27. ato paste Sun dried tomatoes antipasti Oil from antipasti Salt Doves farm gluten free white bread flour blend Dried yeast 1 Ib 680g 3 284ml 5 tbsp 2 tsp 15 tbsp 1 tbsp 50g 1 tbsp 1 tsp 34 CUPS 4709 1 tbsp Gluten free cheese and mustard loaf Eggs Water Sunflower Oil Lemon juice Salt Caster sugar Grated strong cheddar cheese Gluten free English mustard Doves farm gluten free white bread flour blend Xanthan gum Dried yeast 174 Ib 680g 1 174 cup 320ml 4 tbsp 1 tsp 15 tsp 1 tbsp 4 CUP 869 1 tsp 3 cup 430g 1 tbsp 1 tbsp For details of other Morphy Richards products please see our website www morphyrichards com 48324 revi_x 27 10 2011 12 12 Page 20 e Fastbake I prog 11 Fastbake small white Water Skimmed milk powder Salt Sugar Sunflower oil Strong white bread flour Fast action yeast 1 Ib 680g 176 Cup 270ml 2 tbsp 1 tsp 4 tsp 2 tbsp 3 cup 4329 3 tsp For best results use the very dark crust setting Pizza dough pro Pizza base Water Sugar Salt Oil Strong white bread flour Fast action yeast Method 1 Pre heat oven 14 1 cup 240ml 2 tbsp tsp 3 tbsp 3 cup 432g 2 tsp 2 Shape into a flat round shape Place on a greased baking tray Brush lightly with oil 3 Cover for 15 minutes and allow to rise 4 Add your desired topping 5 Bake at approx 200 C 400 F gas mark 6 u
28. ces Use oven mitts or oven gloves when removing the hot bread pan Do not cover the steam vent openings under any circumstances e WARNING Avoid contact with moving parts e Extreme caution must be observed when moving an appliance with hot contents e Do not use breadmaker for storage purposes nor insert any utensils as they may create a fire or electric shock hazard e Do not use the appliance with wet or moist hands e This appliance is not intended for use by persons including children with reduced physical sensory or mental capabilities or lack of experience and knowledge unless they have been given supervision or instruction concerning the use of the appliance by a person responsible for their safety Children e Never allow a child to operate this appliance e Children are vulnerable in the kitchen particularly when unsupervised and if appliances are being used or cooking is being carried out Teach children to be aware of dangers in the kitchen warn them of the dangers of reaching up to areas where they cannot see properly or should not be reaching Children should be supervised to ensure that they do not play with the appliance Treating Scalds Run cold water over the affected area immediately Do not stop to remove clothing get medical help quickly Other Safety Considerations If the mains lead of this appliance is damaged do not use it The lead may only be replaced by Morphy Richards Ltd or an agent
29. chards products please see our website www morphyrichards com 48324 rev1_x 27 10 2011 12 12 Page 18 e _ Dough continued prog 6 Bagels Warm water 176 Cup 270ml Vegetable oil 2 tsp Sugar 1 tbsp Salt 2 tsp Strong white bread flour 4 cup 576g Fast action yeast 1 tsp Method 1 Place all ingredients in Baking Pan and set to dough setting 2 Dough will be firm 3 Cut into 10 12 balls and roll into a sausage shape form a ring and seal the edges 4 Place on an oiled tray cover and allow to rise for 20 minutes 5 Boil the bagels in sugary water for 1 minute turning half way through 6 Place on oiled tray and bake in oven at 220 C 425 F gas mark 7 for 20 minutes turning once LT Jam prog 7 Marmalade Juice from oranges 3 medium Rind of oranges grated 2 Preserving sugar 1 cup 220g Water 1 tbsp Pectin if needed 2 tsp Comments e Place all the ingredients into the Baking pan and set to jam setting e Warm the jars before filling e Use extra bake time if needed according to set of the marmalade and the size of the oranges e Remove the paddle with tongs before pouring the marmalade into the jars e Do not lift the Lid during mixing e Seville oranges should be used for marmalade but are only available in January If using other oranges pectin will be needed to firm up the marmalade e This recipe will fill approximately 1 medium 4009 jar Raspberry and apple jam Frozen ra
30. ducts please see our website www morphyrichards com 48324 revi_x 27 10 2011 12 12 Page 22 m Dessert prog 19 Oat apple betty Medium cooking apples chopped peeled and cored Old fashioned rice pudding Eggs slightly beaten 3 Cream 1 cup 416ml Lemon juice 1 tsp Cooked rice 174 cup 260g Packed brown sugar CUP 1109 Sugar cup 1139 All purpose flour cup 729 Raisins optional cup 759 Quick cooking oats 5 cup 309 Vanilla essence 1 tsp Butter or margarine softened 6 tbsp Cinnamon or nutmeg 1 tsp Please note this is the old fashioned and best way to bake rice pudding With a mass of creamy rice and a thick brown skin with the hint of cinnamon throughout A real treat EE Programme Baking Times Programme Size Knead 1 Rise 1 Knead 2 Rise 2 Rise 3 Bake Total Keep time warm mins mins mins mins mins mins hrs mins 1 Basic 1Ib 8 20 13 25 45 60 2 51 60 Basic 1 5lb 9 20 14 25 45 60 2 53 60 Basic 2lb 10 20 15 25 45 65 3 00 60 2 Wholemeal 1 5lb 9 25 18 35 70 95 3 32 60 Wholemeal 2lb 10 25 20 35 70 60 3 40 60 3 Sweet 1 Ib 10 5 20 28 45 47 2 35 60 Sweet 1 5lb 10 5 20 30 45 50 2 40 60 Sweet 2lb 10 9 20 30 45 55 2 45 60 4 Sandwich 1 5lb 15 40 5 29 40 o0 2 55 60 Sandwich 2lb 15 40 5 25 40 55 3 00 60 5 French 1Ib 13 40 17 30 50 60 3 30 60 French 1 5lb 16 40 19 30 50 65 3 40 60 French 2lb 18 40 22 30 50 70 3 50 60
31. ease see our website www morphyrichards com 48324 revi_x 27 10 2011 12 09 Page 10 Strong white flour bread flour Bread flour is a high gluten protein flour that has been treated with conditioners that give dough a greater suitability for kneading Bread flour typically has a higher gluten concentration than All purpose flour however depending on different milling practices this may vary Strong plain flour or bread flour are recommended for use with this breadmaker Wholewheat flour wholemeal flour Wholewheat flour wholemeal flour is milled from the entire wheat kernel which contains the bran and germ and makes it heavier and richer in nutrients than white flour Breads made with this flour are usually smaller and heavier than white loaves To overcome this wholewheat flour wholemeal flour can be mixed with Bread flour or strong plain flour to produce a lighter textured bread Self raising flour Self raising Flour contains unnecessary leavening ingredients that will interfere with bread and cake making It is not recommended for use Bran Bran unprocessed 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 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 enha
32. ettings UK Helpline 0844 871 0960 Replacement Parts 0844 873 0726 Knead Symbol D Rise Symbol Z Bake Symbol Control Panel Go back Cancel Pause D Increase Light On Decrease Accept Start Ireland Helpline 1800 409 119 48324 rev x 27 10 2011 12 09 Page 3 e E Making your own bread easily Thank you for your recent purchase of a Morphy Richards Breadmaker As you will soon find out there is nothing like the aroma of fresh homemade bread throughout your home We understand you will be keen to get cracking with your new breadmaker but please contain that excitement for a little longer and take some time to familiarise yourself with your new breadmaker what you need to do before you first use your machine and review our baking hints and tips to create perfect breads and cakes If you carefully read through this instruction booklet we are confident you will be able to produce fantastic results time after time Once you feel comfortable to get baking why not work your way through our 10 Step Quick Start Guide on page 4 and bake a delicious 2lb basic white loaf as a start I Contents m Recipes Features 2 Programme Before you start 4 1 Basic breads 14 10 step quick start guide 4 2 Wholewheat breads 15 Using your breadmaker 6 3 Sweet 16 Homemade Programmes 8 4 Sandwich 16 Hints and tips 9 o French bread 16 Understanding baking 9 6 Dough 17 Using the right ingredients 9 Jams 18 Bread mixes
33. formance and Operation Question 1 What should do when the Drop Down Kneading Blade comes out with the bread This is normal remove it with a pair of plastic tongs before slicing the bread Since the Drop Down Kneading Blade disconnects from the Baking Pan for cleaning it is not a malfunction when it comes out in your bread Question 2 Why does my bread sometimes have some flour on the side crust In some cases the flour mix may remain on the corners of the Baking Pan When this happens simply trim off that portion of the outer crust with a sharp knife Question 3 Why isn t the dough mixing can hear the motor running The Drop Down Kneading Blade or Baking Pan may not be inserted properly Make sure the Baking Pan is facing the right way and that it has clicked and seated into the bottom of the breadmaker Question 4 How long does it take to make bread Timings for each setting are outlined on page 23 Question 5 Why can t use the timer when baking with fresh milk The milk will spoil if left sitting in the machine too long Fresh ingredients such as eggs and milk should never be used with the delayed timer feature Question 6 Why do I have to add the ingredients in a certain order This allows the breadmaker to mix the ingredients in the most efficient manner possible It also serves to keep the yeast from combining with the liquid before the dough has started to mix which is essential on the time delay
34. hop bought packet cake mix Simply follow the instructions on the packet Madeira cake Ingredients group 1 Butter melted Vanilla essence Eggs beaten Lemon juice Ingredients group 2 Plain flour Baking powder Granulated sugar Method Cup 150g tsp 3 medium 2 tsp 1 Cup 2349 2 tsp 1 cup 2269 1 Mix group 1 together in a separate bowl 2 Sieve group 2 together in a second bowl 3 Combine groups 1 and 2 together until mixed 4 Pour mixture into Baking Pan Gluten free chocolate cake Softened margarine Vanilla essence Eggs beaten Lemon juice Water Doves farm gluten free plain white flour blend Guten free baking powder Gluten free cocoa Cup 1509 1 tsp 3 2 tsp cup 60ml 1 cup 2509 2 tsp 2 tbsp Mixed fruitcake Ingredient group 1 Butter melted Vanilla essence Eggs Lemon juice Dried mixed fruit Ingredient group 2 Plain flour Baking powder Sugar Ground cinnamon Ground nutmeg Method Follow method for madeira cake Gluten free fruit cake Light brown sugar Softened butter Eggs Lemon juice Milk Dried mixed fruit Doves farm gluten free plain white flour blend Gluten free baking powder Gluten free mixed spice Cup 150g tsp 9 2 tsp cup 102g 1 cup 2349 2 tsp 1 cup 2269 tsp tsp Cup 165g Cup 150g 3 1 tbsp 1 tbsp cup 110g 2 cup 290g 1 tbsp tsp For details of other Morphy Richards pro
35. hours UK 0844 871 0960 Spare Parts 0844 873 0726 Republic of Ireland 1800 409 119 BM48324 MUK Rev1 10 11 WWW fnorphu
36. ing point e To test place a small amount on a saucer and allow to cool draw your finger across the surface If the marmalade mixture wrinkles it is done e Warm the jars before filling e Use extra bake time if needed according to set of the marmalade and the size of the oranges e Remove the paddle with tongs before pouring the marmalade into the jars Do not lift the Lid during mixing Ireland Helpline 1800 409 119 48324 revi x 27 10 2011 12 12 Page 19 ee Speciality breads prog 9 Malt loaf Corn bread 1 Ib 680g 2 Ib 9079 1 Ib 6809 Water 1 cup 240m 17 cup 300m Milk 120 ml Salt 1 tsp 1 tsp Eggs beaten 3 sunflower oil 2 tbsp 3 tbsp Margarine or butter 4 cup 339 Black treacle 15 tbsp 275 tbsp Sugar Y cup 679 Malt extract 2 tbsp 3 tbsp Salt 1 tsp Plain flour 3 cup 432g 4 cup 5769 Fast action yeast 1 tsp 14 tsp An purpose tour A A PUp C309 Sultanas 2 cup 759 cup 1009 Commeal 140g Place in the fruit and nut dispenser Baking Powder 5 tsp Irish soda bread Butter milk Eggs beaten Oil All purpose flour Sugar Baking soda Salt Raisins Gluten free bread prog 10 2 Ib 9079 220ml 2 medium 2 tbsp 375 cup 500g cup 1139 1 tbsp tsp 1 cup 1509 Gluten free breads are yeast leavened breads where gluten the protein part of the wheat also found in Oats Barley and Rye is removed For flour blends and the recipes below use programme 10 gluten free mo
37. kle your choice of these seeds generously over just glazed Poppy Sesame Caraway seed Oatmeal lt bread i 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 In all of the recipes you create yourself never exceed a total amount of 5 cups of dry ingredients that includes the total amount of flour oats oatmeal bran Also do not exceed the total amount of 3 tsp of yeast and 5 tsp of baking powder E Using the Right Ingredients Flours while visibly similar can be very different by virtue of how they were grown milled stored etc You may find that you will have to experiment with different brands of flour to help you make that perfect loaf Storage is also very important as all flours should be kept in an airtight container All purpose flour plain flour All purpose flour is a blend of refined hard and soft wheat flours especially suitable for making cake This type of flour should be used for recipes in the cake quick bread section For details of other Morphy Richards products pl
38. lling off with a knife E Tapping a measuring cup will pack the ingredients and you will end up with more than is required This extra amount could affect the balance of the recipe Do not sift the flour unless stated When measuring small amounts of dry or liquid ingredients there are two double ended spoons one for dry ingredients and one for liquid and one single ended spoon used primarily for dry ingredients e Measurements must be level not heaped as this small difference could throw out the critical balance of the recipe E Your breadmaker produces delicious baked goods with ease This machine requires only that you carefully follow the recipe instructions In basic cooking normally a pinch of this and a dash of that is fine but not for breadmakers Using an automatic breadmaker requires you to accurately measure each ingredient for best results e Always add ingredients in the order they are listed in the recipe Please note that the measuring cups are based on the American standard 8 fluid ounce cup NOT the 10 fluid ounce British cup Accurate measuring of ingredients is vital Do not use larger amounts For details of other Morphy Richards products please see our website www morphyrichards com 48324 revi_x 27 10 2011 12 09 Page 8 oe Mn 5 Using the Timer E 8 Pause Function e Once you have chosen the programme loaf size and crust setting you can either bake the loaf immediately or delay
39. lpline 0844 871 0960 Replacement Parts 0844 873 0726 10 Gluten Free 2 35 Using this setting you can create gluten free yeast levened bread Coeliacs once diagnosed can gain gluten free flour on prescription from their doctor Gluten free bread mixes are also available on prescription and in supermarkets we however recommend baking these on Programme 1 as opposed to Programme 10 for best results 11 Fastbake I 1 25 For preparation of a 1 5lb white loaf in a reduced time period Loaves made on this setting can be shorter and the texture more moist For best results use the very dark crust setting 12 Fastbake ll 1 25 For preparation of a 2lb white loaf in a reduced time period Loaves made on this setting can be shorter and the texture more moist For best results use the very dark crust setting 13 Extra bake 1 00 This setting is bake only and can be used to increase the baking time on selected settings This is especially useful to help set jams and marmalade When started the default time is 1 hour 1 00 minimum and counts down in 10 minute intervals You will have to manually switch this off by pressing the start stop button when you have completed the Extra bake process It is advised that you check the condition of the bread or jam after 10 minutes and at 10 minute intervals Pressing the Increase button increases the time in increments of 10 minutes When selecting Extra bake straight after another progra
40. lug with bared flexible cord is hazardous if engaged into a live socket outlet WARNING THIS APPLIANCE MUST BE EARTHED Should the fuse in the 13 amp plug require changing a 13 amp BS1362 fuse must be fitted For details of other Morphy Richards products please see our website www morphyrichards com 48324 revi_x 27 10 2011 12 13 Page 28 e I Registering Your Two Year Guarantee Your standard one year guarantee is extended for an additional 12 months when you register the product within 28 days of purchase with Morphy Richards If you do not register the product with Morphy Richards within 28 days your product is guaranteed for 1 year To validate your 2 year guarantee register with us online at www morphyrichards co uk Or call our customer registration line UK 0844 871 0962 IRE 1800 409 119 N B Each qualifying product needs to be registered with Morphy Richards individually Please note that the 2 year guarantee is only available in the UK and Ireland Please refer to the one year guarantee for more information 3 Your One Year Guarantee It is important to retain the retailer s receipt as proof of purchase Staple your receipt to this back cover for future reference Please quote the following information if the product develops a fault These numbers can be found on the base of the product Model no Serial no All Morphy Richards products are individually tested before leaving the f
41. m Troubleshooting 22 Bread Sinks in the Centre 22 Bread Rises Too Much Too much liquid or liquid too warm Measure ingredients accurately Use liquids at temperatures between 21 C and 28 C Salt was not added causing bread to over rise and collapse Measure ingredients accurately Too much yeast was added Measure ingredients accurately if problem persists reduce yeast by 1 4 teaspoon High humidity and hot ambient temperatures can cause bread to over rise and collapse Bake during the coolest part of the day Try reducing the yeast by 1 4 teaspoon or use liquids direct from the refrigerator Do not use the timer function High altitudes can cause the bread to over rise and then collapse during baking Try reducing the yeast by 1 4 teaspoon Lid is open during baking Do not open the Lid during baking E Bread Did Not Rise Enough Not enough yeast was added Measure ingredients accurately Yeast is outdated or inactive Never use outdated yeast Store in a cool dark place Too little sugar was added Measure ingredients accurately Too much salt was added reducing the action of the yeast Measure ingredients accurately Water was too hot and killed the yeast Use liquids at temperatures between 21 C and 28 C Yeast has been activated before programme has started Take care that yeast does not come in contact with liquid before programme has started High humidity and hot ambient temperatures can cause b
42. margarine to use We advise creating your own bread recipes using the basic mode then progress to the others using the Baking cycle times chart as a guide Question 16 Is it important for ingredients to be at room temperature before adding them to the Baking Pan Yes even when the delay timer is being used Water must be between 21 C and 28 C Question 17 Why do the loaves vary in height and weight The wholemeal wholewheat breads are always shorter Am doing something wrong No it is normal for wholewheat and wholemeal breads to be shorter and denser than basic or French breads Wholewheat and wholemeal flour are heavier than white bread flour therefore they don t rise as much during the bread baking process This is also true for bread containing fruit nuts oats and bran Ireland Helpline 1800 409 119 48324 revi_x 27 10 2011 12 12 Page 25 m Question 18 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 19 Why is there a large hole in the base of the bread This hole has been created by the Drop Down Kneading Blade Sometimes this hole is larger than normal This is because the dough has rested to the side of the Drop Down Kneading Blade after the second kneading cycle normal with breadmakers You could position the dough evenly in the base of the Baking Pan
43. mme if the message H HH is displayed open the Lid remove the Baking Pan and allow to cool for 10 minutes When cool replace the Baking Pan and its contents set programme and press start 14 Pizza dough 0 50 This setting can be used to mix plain or flavoured pizza dough as well as fresh pasta dough Once the programme is complete the dough can be removed from the machine and shaped into pizza bases to be cooked in the oven or cut into pasta to be boiled 15 Quick 1 40 For white bread that is required in a shorter time Bread baked on this setting is usually smaller with a dense texture 16 Homemade I This setting allows you to alter the amount of time your bread is kneaded risen and cooked for to enable you to create your own perfect loaf The Homemade function is for experienced breadmakers who understand how these processes affect bread and also for more inexperienced users who wish to use trial and error to create a truly individual loaf The breadmaker will automatically remember the settings you alter so you don t have to remember them yourself Once you have used either of the Homemade programmes when you select them again your previous settings will be shown These can then be altered or used again 17 Homemade Il See Homemade for details See page 8 for more information on using the Homemade programmes Ireland Helpline 1800 409 119 48324 revi_x 27 10 2011 12 09 Page 7 18 Cake 1 10 Your
44. nce flavour and texture Yeasts active dry yeast Yeast through a fermentation process produces gas carbon dioxide necessary to make the bread rise Yeast must be able to feed on sugar and flour carbohydrates in order to produce this gas Fast action granular yeast is used in all recipes that call for yeast There are three different types of yeast available fresh traditional dry active and fast action It is recommended that fast action yeast be used Fresh or compressed cake yeast is not recommended as they will produce poor results Store yeast according to manufacturers instructions Ensure your yeast is fresh by checking its expiration date Once a package or can of yeast is opened it is important that the remaining contents be immediately resealed and refrigerated as soon as possible for future use Often bread or dough which fails to rise is due to stale yeast being used The following test can be used to determine whether your yeast is stale and inactive 1 Place half a cup of lukewarm water into a small bowl or cup 2 Stir 1 tsp of sugar into the water then sprinkle 2 tsp of yeast over the surface 3 Place bowl or cup in a warm area and allow to sit for 10 minutes undisturbed 4 The mixture should foam and produce a strong yeast aroma If this does not occur discard mixture and start again with another packet of dried yeast Sugar Sugar is important for the colour and flavour of breads It is also food for the yeast
45. ncluding selecting the programme selecting the loaf size and measuring the ingredients As we go through the guide we will cover all the key features and benefits of your breadmaker including the various baking programmes We suggest you spend some time reading through these clearly as the more you read the more you will be able to create with your new machine 23 1 Selecting the Programme Your breadmaker has a number of programmes for creating a variety of different breads doughs and even jam A summary of each programme featured on your breadmaker is detailed below To select a different programme use the Increase D and Decrease 5 buttons until the programme number you want appears in the top left corner of the screen QD The Cycle Time of the selected programme will automatically appear on the screen B The time is displayed in hours and minutes and begins to count down to zero once the programme is started Once you have selected your chosen programme press the Accept Start button The Loaf size icon will illuminate You will also notice when you go further through the programming process that the baking time will automatically update based on the options you choose 1 Basic white and brown 2 51 3 00 For white and brown bread Also for flavoured breads with added herbs and raisins as well as gluten free packet mixes 2 Wholewheat 3 32 3 40 For the baking of bread containing significant amounts of wholewheat
46. nflower oil 2 tbsp 3 tbsp Brown sugar 2 4 tbsp 274 tbsp Salt 14 tsp 1 tsp Strong wholemeal bread flour 3 cup 396g 4 cup 5289 Fast action yeast tsp tsp Vitamin C tablet crushed 1x100mg 1x100mg Sunflower seeds T 1 tsp 2 tsp Pumpkin seeds T 1 tsp 2 tsp Sesame seeds T 1 tsp 2 tsp T Place in the fruit and nut dispenser Sugar and salt free bread 1 Ib 454g 1 Ib 680g 2 Ib 9079 Warm water 45 C Cup 180ml 1 cup 270ml 17 cup 360ml Skimmed milk powder 2 tbsp 25 tbsp 4 tbsp sunflower oil 2 tbsp 2 4 tbsp 4 tbsp Strong white bread flour 2 cup 288g 3 cup 432g 4 cup 5769 Fast action yeast 1 tsp 1 tsp 1 tsp This loaf can have other flavourings added Add 75 tsp of your choice of seasoning mixed herbs black pepper etc Sun dried tomato loaf 141b 680g 2 Ib 907g Water 1 cup 240ml 174 cup 320ml Skimmed milk powder 24 tbsp 3 tbsp Sunflower oil 2 4 tbsp 3 tbsp Sugar 2 4 tbsp 3 tbsp Salt 14 tsp 1 2 tsp Dried mixed herbs 1 tsp 2 tsp Strong white bread flour 3 cup 432g 4 cup 576g Fast action yeast 1 tsp 1 tsp Sun dried tomatoes chopped cup 38g cup 50g Granary loaf 1 Ib 680g 2 Ib 9079 Water 1 cup 240ml 175 cup 360ml Skimmed milk powder 2 tbsp 3 tbsp Sunflower oil 2 tbsp 3 tbsp Soft brown sugar 2 tbsp 5 tbsp Salt 14 tsp 2 tsp Granary malted brown bread flour 3 cup 450g 4 cup 600g Fast action yeast tsp tsp Vitamin C tablet 1 x 100mg 1 x 100mg Op
47. ng Pan may not be inserted properly Ingredients may have been added in the wrong order Question 12 Why can t the delayed finish be set for more than 12 hours What is the minimum time a cycle may be delayed The maximum length of delay is 12 hours including the total cycle time For example Setting 1 basic 2lb has a cycle time of 3 00 This start is delayed by a maximum of 9 00 The minimum length of delay for each setting is 10 minutes The delay clock increases and decreases in increments of 10 minutes Question 13 Why does my bread come out too moist What can do Humidity may affect the dough Add an extra tablespoon of flour Also high altitude may have the same effect Decrease the amount of yeast by 1 4 teaspoon and decrease the sugar and or water milk slightly Question 14 4 Why do get air bubbles at the top of the bread This can be caused by using too much yeast Decrease the yeast by 1 4 tsp Question 15 Can 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
48. ntil golden brown Pasta Plain flour Eggs beaten Salt Vegetable oil Water more if needed Method 2 cup 2889 2 1 tsp 2 tsp 2 tbsp 1 Place all ingredients in the Baking Pan 2 Put on the pizza dough setting and help the ingredients mix using a spatula add more water to bind the dough if needed 3 Once the dough forms into a smooth ball it is bound 4 After the cycle has finished roll out and use a pasta machine or cut to desired shapes 5 Boil in water for 7 10 minutes UK Helpline 0844 871 0960 Replacement Parts 0844 873 0726 Fastbake Il prog 12 Fastbake large white Water Skimmed milk powder Salt Sugar Sunflower oil Strong white bread flour Fast action yeast 2 b 907g 175 cup 360ml 3 tbsp 15 tsp 5 tsp 3 tbsp 4 cup 5769 3 tsp For best results use the very dark crust setting Flavoured pizza base Water Sugar Salt Garlic puree Mixed herbs Oil Strong white bread flour Fast action yeast Method 1 Pre heat oven 1 Cup 240ml 2 tbsp tsp 1 tsp 2 tsp 3 tbsp 3 cup 432g 2 tsp 2 Shape into a flat round shape Place on a greased baking tray Brush lightly with oil 3 Cover for 15 minutes and allow to rise 4 Add your desired topping 5 Bake at approx 200 C 400 F gas mark 6 until golden brown E lt hd LLL Ireland Helpline 1800 409 119 48324 rev1_x 27 10 2011 12 12 Page 21 0 3 Quick bread prog 15
49. ol on a wire rack before keep warm period ends ME any difficulty with your appliance do not hesitate to us The wet dry balance of the ingredients may be incorrect We are more likely to be able to help than the store from where you bought it Please have the following information ready to enable our staff to deal with your query quickly H HH Message on Displa Name of the product Temperature in breadmaker is too high e Model number as shown on the underside of the appliance Press the Stop button Remove the Baking Pan leave Lid open e Serial number as shown on underside of the appliance and allow to cool When cool put the Baking Pan back in set Measure ingredients accurately programme and start the programme again UK H el pli ne 08 4 4 871 0960 23 E EE Message on Display Replacement Parts 0844 873 0726 Temperature sensor is disconnected Ireland Helpline 1800 409 119 Refer to Morphy Richards Helpline l l You may also contact us through our website or visit the site to browse and purchase appliances spare parts and accessories from the extensive Morphy Richards range www morphurichards com UK Helpline 0844 871 0960 Replacement Parts 0844 873 0726 Ireland Helpline 1800 409 119 48324 revi_x 27 10 2011 12 12 Page 27 0 22 Health and Safety The use of any electrical appliance requires the following common sense safety rules Primarily there is danger of injury or death and secondly the danger
50. own 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 Drop Down Kneading Blade more easily e Be sure the appliance is completely cooled before storing away Do not use Steel wool pads when cleaning e 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 e The hole in the centre of the Drop Down Kneading Blade should be cleaned then add a drop of cooking oil and replace it on the spindle in the Baking Pan This will prevent sticking of the Drop Down Kneading Blade e Keep all air vents and openings clear of dust e Be sure to dry all parts before storing including wiping any moisture from the viewing window Close the Lid and do not store anything on top of the Lid For details of other Morphy Richards products please see our website www morphyrichards com 48324 revi_x 27 10 2011 12 12 Page 12 2 UK Helpline 0844 871 0960 Replacement Parts 0844 873 0726 Ireland Helpline 1800 409 119 48324 revi_x 27 10 2011 12 12 Page 13 e morphu richards Breadmaker Recipes For details of other Morphy Richards products please see our website www morphyrichards com 48324 rev1_x 27 10 2011 12 1
51. p 1 tbsp 174 tbsp Strong white bread flour 2 cup 288g 3 cup 432g 4 cup 5769 Fast action yeast 1 tsp 1 tsp 14 tsp UK Helpline 0844 871 0960 Replacement Parts 0844 873 0726 Ireland Helpline 1800 409 119 48324 rev1_x 27 10 2011 12 12 Page 17 e p Dough prog 6 White bread rolls Water 14 cup 300ml Skimmed milk powder 1 tbsp Butter melted 2 tbsp Sugar 2 tbsp Salt 15 tsp Strong white bread flour 34 CUP 4689 Fast action yeast 1 tsp Method 1 Knead and shape the dough into 6 rolls 2 Place on a greased baking tray 3 Brush lightly with melted butter 4 Cover for 20 25 minutes 5 Allow to rise until they are double in size then glaze if required 6 Bake for approx 15 20 minutes at 190 C gas mark 5 375 F Croissant Milk 1 cup 240ml Egg 1 Butter 25g Salt 1 tsp Sugar 4 tsp White bread flour 37 cup 5049 Fast action yeast 1 tsp Method 1 Roll dough out into a rectangle Place 250g of butter on one side and fold other side over sealing the edges 3 Roll out into a rectangle and fold right third into the centre followed by the left third Seal and wrap in cling film chill for 20 minutes Repeat rolling out folding and chilling 3 times 4 Roll into long rectangle and cut into triangles Roll into croissant shape and leave to rise for 30 minutes 5 Glaze with egg and milk and cook for 15 20 mins at 200 C 400 F gas mark 6 Hot cross buns Water 1 cup 240ml Butter melted
52. p We recommend using the lightest crust setting on the cheese and onion Fast action yeast 1 tsp 1 tsp bread UK Helpline 0844 871 0960 Replacement Parts 0844 873 0726 Ireland Helpline 1800 409 119 48324 rev1_x 27 10 2011 12 12 Page 15 Sugar free bread 1 Ib 454g 11b 680g 2 Ib 9079 Warm water 45 C Cup 180ml 1 cup 270ml 1 Cup 360ml Skimmed milk powder 2 tbsp 25 tbsp 4 tbsp Sunflower oil 2 tbsp 2 4 tbsp 4 tbsp Sweetener 1 tbsp 24 tbsp 3 tbsp Salt 1 tsp 1 tsp 2 tsp Strong white bread flour 2 cup 288g 3 cup 432g 4 cup 5769 Fast action yeast 1 tsp 1 tsp 1 tsp Raisin bread 1 4 Ib 680g 2 Ib 9079 Water 1 Cup 300ml 17 cup 360ml Skimmed milk powder 3 tbsp 4 tbsp Sunflower oil 3 tbsp 4 tbsp Sugar 1 tbsp 2 tbsp Salt 1 tsp 2 tsp Cinnamon tsp 1 tsp Strong white bread flour 3 cup 432g 4 cup 5769 Fast action yeast 1 tsp 14 tsp HaisinsT cup 949 cup 113g T Place in the fruit and nut dispenser uu Wholemeal bread prog 2 Wholewheat bread 141b 680g 2 Ib 9079 Water 176 cup 270ml 1 cup 390ml Skimmed milk powder 155 tbsp 3 tbsp Sunflower oil 2 tbsp 3 tbsp Brown sugar 2 4 tbsp 274 tbsp Salt 14 tsp 1 tsp Strong wholemeal bread flour 3 cup 396g 4 cup 5289 Fast action yeast tsp tsp Vitamin C tablet crushed 1x100mg 1x100mg Wholewheat seeded 141b 680g 2 Ib 9079 Water 176 cup 270ml 1 cup 390ml Skimmed milk powder 15 tbsp 3 tbsp Su
53. phy Richards shall not be liable to replace or repair the goods under the terms of the guarantee where The fault has been caused or is attributable to accidental use misuse negligent use or used contrary to the manufacturer s recommendations or where the fault has been caused by power surges or damage caused in transit The appliance has been used on a voltage supply other than that marked on the products Repairs have been attempted by persons other than our service staff or authorised dealer The appliance has been used for hire purposes or non domestic use The appliance is second hand Morphy Richards are not liable to carry out any type of servicing work under the guarantee Batteries and damage from leakage are not covered by the guarantee This guarantee does not confer any rights other than those expressly set out above and does not cover any claims for consequential loss or damage This guarantee is offered as an additional benefit and does not affect your statutory rights as a consumer For electrical products sold within the European Community At the end of the electrical products useful life it should not be disposed of with household waste Please recycle where facilities exist Check with your Local Authority or retailer for recycling advice in your country morphu richards The After Sales Division Morphy Richards Ltd Mexborough South Yorkshire England S64 8AJ Helplines office
54. poon provided are required to measure the smaller quantities A set of British standard spoons with scrape level tops can be used Do not use a kitchen tablespoon or teaspoon as they are inaccurate Water and liquids Flour types Cup ml Cup White Brown Granary Wholemeal 1 16 15ml Em Soft grain 1 8 30ml 1 4 60ml 1 8 18g 20g 19g 17g 1 2 120ml 1 4 36g 39g 38g 33g m 1 2 72 78 15 66 1 240ml i i d 1 1 8 270ml 3 4 108g 117g 113g 99g 1 1 4 300ml 1 144g 156g 150g 132g 1 S 16 315ml 11 8 162g 176g 169g 149g 1 1 2 360ml i 11 4 180g 195g 188g 165g 1 5 8 390ml Pub yr 11 2 216g 234g 225g 198g D 480ml 2 288g 312g 300g 264g Others 1 4 cup 1 2 cup 3 4 cup 1 cup 2 cup Dried mixed fruit 35g 709 105g 140g 280g Raisins Currants 419g 75g 113g 150g 300g Butter 50g 100g 150g 200g 400g Preserving or caster 11 1 22 44 sugar 55g 0g 65g 0g 0g Granulated sugar 57g 113g 169g 226g 452g Chopped fresh apple 1 2 cube 31g 62g 93g 124g 248g Frozen raspberries or fresh plums 25g 50g 759 100g 200g Cranberries 25g 50g 75g 100g 200g Cheddar cheese 29g 58g 86g 115g 230g Mashed Banana 44g 88g 131g 175g 350g For details of other Morphy Richards products please see our website www morphyrichards com 48324 revi_x 27 10 2011 12 12 Page 24 0 S EA Q EE Questions About General Per
55. read to over rise Bake during the coolest part of the day Try reducing the yeast by 1 4 teaspoon or use liquids directly from the refrigerator Do not use the Timer function Too much yeast Measure ingredients accurately Too much liquid Measure ingredients accurately Hot liquids accelerated the yeast action Use liquids at temperatures between 21 C and 28 C Too much flour or not enough salt Measure ingredients accurately 4 lt E Bread Dry With Dense Texture Not enough liquid added Measure ingredients accurately Flour may be past the use by date or be dry causing wet dry imbalance Try increasing liquid by 1 tbsp at a time 3 Bread Under Baked With Soggy Centre Too much liquid from fresh or canned fruit Always drain liquids well as specified in the recipe Water may have to be reduced slightly Large amounts of rich ingredients like nuts butter dried fruits syrups and grains will make dough heavy This will slow down the rising and prevent the bread from baking through Measure ingredients accurately Never exceed the amounts in the recipe 22 Bread Over Browned Too much sugar Measure ingredients accurately Crust colour set too high Set crust colour to light For details of other Morphy Richards products please see our website www morphyrichards com 48324 revi x 27 10 2011 12 12 Page 26 NH Bread Has Large Holes In Texture E Difficult to Remove From the Pan Water w
56. spberries 2 cup 200g Chopped baking apples peeled and cored 1 cup 1249 Jam sugar 1 cup 220g Lemon juice 3 tbsp Measure before defrosting Comments e Warm the jars before filling e Use tongs to remove the paddle before pouring e This recipe will fill approximately 1 medium 4009 jar E Bread mixes prog 8 For preparation of approximately a 2lb loaf using a packet of shop bought bread mix These mixes usually come in two varieties Just add water and Just add flour and water Follow the instructions on the packet when using this setting UK Helpline 0844 871 0960 Replacement Parts 0844 873 0726 Ciabatta Water 174 cup 320ml Olive oil 1 tbsp Salt 1 tsp Sugar 1 tsp Strong white bread flour 3 cup 4329 Dried yeast 1 tsp Method 1 Place all ingredients in Baking Pan and set to dough setting 2 Pour the wet dough onto a floured board and cover with a bowl leave to rest for 20 minutes 3 Lightly flour two baking trays and place half the dough on each tray Lightly flour cover and let rise for 45 minutes 4 Dimple the dough and bake in an oven at 220 C 425 F gas mark 7 for 25 30 minutes spraying with water every 5 minutes to crisp the crust Marmalade from tinned oranges Ma made Seville oranges 1 tin 850g Preserving sugar 1 8 kg Water 425ml Comments e After Jam programme has finished put the mixture on extra bake for 30 minutes or until the mixture is at its sett
57. st high street chemists and health food stores We recommend baking these on the programme 1 basic setting People who cannot tolerate gluten in their diet known as Coeliacs can obtain gluten free bread mixes on prescription It is found in 4 lt Contact the Morphy Richards Helpline 0844 871 0960 for further recipes when available Gluten free bread is excellent on the day it is made but with all Gluten free breads when older than one day will need refreshing 2 slices placed in a microwave for 10 15 seconds will usually do this Any remaining fresh bread can be frozen for storage To store Gluten free bread or any bread slice the bread re assemble the slices back together wrap the assembled loaf in aluminium foil and place it in a plastic bag Store in the freezer until required The slices will snap apart when required and quickly thaw use the microwave if required Due to the nature of gluten free dough it may be necessary to help ensure the ingredients are mixed correctly during the first kneading process To do this open the Lid during the first kneading process when the C icon is displayed on screen and scrape any unmixed ingredients which may have become stuck to the side of the Baking Pan down in to the mixture Do this using a wooden or plastic spatula to avoid damaging the non stick coating on the Baking Pan Gluten free sun dried tomato loaf Eggs Buttermilk Milk Lemon Juice Honey Sun dried tom
58. the loaf baking time to end in up to 12 hours time Go to Baking The Loaf section to bake the loaf immediately e NOTE The timer cannot be used with the Fastbake dough and jam programmes e NOTE Do not use this function with recipes that use perishable ingredients such as eggs fresh milk sour cream or cheese e To delay the loaf use the Increase and Decrease buttons while the Delay Indicator icon is lit A single press of the Increase button will add 10 minutes to the time To scroll faster through the time press and hold the button To decrease the time use the Decrease button e The Delay symbol D shows on the screen as the cycle time updates The total time shown on the screen will include the baking time and delay For example if a loaf takes 3 hours to bake and you have delayed the start of baking for 5 hours the screen will countdown from 8 hours with the Delay Indicator showing on the screen When the baking starts the Delay Indicator symbol will disappear as the delay has finished I 6 Filling the Fruit and Nut Dispenser e f you have selected a recipe that uses the Fruit and Nut Dispenser you should fill it now The dispenser should be filled with one cupful of dry ingredients using the Measuring Cup provided Please ensure that you do not overfill the dispenser as this may stop it from functioning e f filling the dispenser with fruit check that the fruit is separated before adding it
59. tional By adding a vitamin C tablet the rise of the bread can be improved Crush tablet between 2 teaspoons and add Granary 50 white 1 Ib 680g 2 Ib 9079 Water 1 cup 240ml 175 cup 360ml Skimmed milk powder 2 tbsp 3 tbsp Sunflower oil 2 tbsp 3 tbsp Soft brown sugar 25 tbsp 5 tbsp Salt 14 tsp 2 tsp Granary malted brown bread flour 15 cup 225g 2 cup 300g Strong white bread flour 15 Cup 216g 2 cup 2889 Fast action yeast tsp tsp Vitamin C tablet 1 x 100mg 1 x 100mg Optional By adding a vitamin C tablet the rise of the bread can be improved Crush tablet between 2 teaspoons and add For details of other Morphy Richards products please see our website www morphyrichards com 4 48324 rev x 27 10 2011 12 12 Page 16 ee 22 Sweet bread prog 3 Mixed fruit loaf Brioche 11b 454g 1 Ib 680g 2 Ib 9079 1 Ib 680g 2 Ib 9079 Water 4 Cup 180ml 1 cup 270ml 175 cup 320m Eggs 3 med 3 large Skimmed milk powder 2 tbsp 275 tbsp 3 tbsp Butter melted cup 100g 4 cup 150g Sunflower oil 2 tbsp 275 tbsp 3 tbsp Milk cup 80m 75 cup 120ml Sugar 2 tbsp 3 tbsp 3 tbsp Water 3 tbsp 4 tbsp Salt 1 tsp 14 tsp 1 tsp Strong white bread flour 3 cups 432g 4 cups 5769 Strong white bread flour 2 cup 288g 3 cup 432g 4 cup 5769 Salt tsp 1 tsp Nutmeg tsp tsp 1 tsp Sugar 2 tbsp 3 tbsp Fast action yeast tsp 1 tsp 1 tsp Yeast 1 tsp 1 tsp Dried mixed fruit T CUP 41g cup 829
60. utes by pressing the Increase e and Decrease e buttons Confirm the length of the 1st knead cycle by pressing the green tick button e and the Rise 1 symbol will start flashing Rise 1 i 20 minutes appears on the clock as the default time for this stage of the process The Rise 1 cycle length can be increased or decreased to between 20 60 minutes by pressing the Increase e and Decrease e buttons Confirm the time you want by pressing the green tick button and the Knead 2 symbol will flash on the screen Knead 2 amp 15 minutes appears on the clock as the default time for this stage of the process The length of the 2nd knead cycle can be increased or decreased to between 5 20 minutes by pressing the Increase e and Decrease e buttons Confirm the length of the 2nd knead cycle by pressing the green tick button and the Rise 2 symbol will flash on the screen Rise 2 f 25 minutes appears on the clock as the default time for this stage of the process The length of the 2nd Rise cycle can be increased or decreased to between 5 120 minutes by pressing the Increase e Or Decrease e buttons Confirm the time you want by pressing the green tick button and the Rise 3 symbol will flash on the screen lreland Helpline 1800 409 119 48324 rev1 x 27 10 2011 12 09 Page 9 0 Rise 3 it 45 minutes appears on the clock as the default time for this stage of the process The length of the 3rd Rise cycle can be increased or decre
61. water or milk should be warmed to room temperature 21 C 70 F If ingredients are too cold below 10 C 50 F they will not activate the yeast Hot liquids above 40 C 104 F may kill the yeast 22 Care and Cleaning 1 Caution To prevent electrical shock unplug the unit before cleaning 2 Wait until the breadmaker has cooled e IMPORTANT Do not immerse or splash either the body or Lid in any liquid as this may cause damage and or electric shock 3 Exterior Wipe the Lid and outer body of the unit with a damp cloth or slightly dampened sponge 4 Interior Use a damp cloth or sponge to wipe the interior of the breadmaker 5 Baking Pan Clean the Baking Pan with warm water soap is not necessary Avoid scratching the non stick surface Dry it thoroughly before placing it back in the baking chamber 6 The Fruit and Nut Dispenser is removed by sliding the Lock Catch to the right and lifting the dispenser out The dispenser should be cleaned using warm soapy water with a soft cloth or sponge It should be rinsed thoroughly and dried before refitting To replace the dispenser ensure the left side is slotted into place first The right side can then be pushed down to lock back into position e Do not wash the Baking Pan Measuring up spoon or Drop Down Kneading Blade in the dishwasher e Do not soak the Baking Pan for long periods as this could interfere with the working of the drive shaft e f the Drop D

Morphy Richards BM48324 Bread Maker User Manual

Contents

Download Pdf Manuals

Related Search

Related Contents