Morphy Richards 48268 Bread Maker User Manual
Contents
1. 19 48268 Rev 3 11 9 08 15 13 Page 21 Conversion chart Liquids flour and others We recommend that you use the cup provided for all recipes for consistency between brands and types of flour The cup provided is based on the American cup measurement of 8 Floz For people who prefer to use their own measuring utensils alternative measurements are in millilitres ml and cubic centimetres cc for liquid measurement and grams gm for weight of flour sugar and fruit Note A good quality set of accurate kitchen scales with divisions and accuracy to 2 grams are required A measuring jug with divisions of 2 ml is required The tablespoon and teaspoon provided are required to measure the smaller quantities A set of British standard spoons with scrape level tops can be used DO NOT USE A KITCHEN TABLESPOON OR TEASPOON as they are inaccurate Water and liquids Flour types Cup ml Weight in grams gm 46 15 Cup White Brown Granary Whole 1 8 30 a meal rain 174 60 pigia 1 T 120 a 18 30 19 17 180 1 4 36 39 38 33 1 249 173 72 78 75 66 l A 270 3 4 108 117 113 99 Sy 300 1 144g 156g 150g 132g 1 i 315 1 162 176 169 149 a 360 117 180 195 188 165 l fe 390 11 216 234 225 198 1 6 A69 2 288 312 300 264 2 480 Others 174 cup 1 2 cup 3 4 cup 1 cup 2 cup Dried fruit 42. 19 19 48268 Rev 3 11 9 08 15 13 Page 5 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 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 About this breadmaker e It has two settings to make a small 680g 1 5lb or large 907g 2lb loaf approximate weight depends on recipe e A Fruit and Nut beep signal
3. Banana and nut bread Chocolate bread Ingredients group 1 1 Ib 2 Ib Butter melted 2 tbsp Water 1 cups 11 2 cups Milk 1 tbsp Egg beaten 1 medium 1 medium Mashed banana 1 cup Skimmed milk powder 1 tbsp 11 2 tbsp Egg 1 Sunflower oil 1 tbsp 11 2 tbsp Walnuts chopped 1 2 cup Sugar 1 2 cup 3 4 cup Lemon rind 1 tsp Salt 1 2 tsp 1 tsp Walnuts chopped 1 4 cup 1 4 cup Ingredients group 2 Strong white bread flour 21 8 cups 3 cups Plain flour 11 2 cup Cocoa powder 1 2 cup 3 4 cup Bicarbonate of soda 1 2 tsp Fast action yeast 1 2 tsp 1 2 tsp Baking powder 174 tsp Use setting 5 Sweet 5 Sweet Sugar 1 2 cup Add the walnuts when the beeper sounds Salt 1 4 tsp Use setting 4 Cake 6 Recipes for Fastbake Method tk TSENT 1 Mix group 1 together in a separate bowl 2 Mix group 2 together in a second bowl Fastbake small white 3 Pour mixture into breadpan Water 270ml Skimmed milk powder 2 tbsp Porridge oats bread Salt 1 tsp Milk 1 cup Sugar 4 tsp Eggs beaten 2 Sunflower oil 2 tbsp Sunflower oil 1 2 tsp Strong white bread flour 3 cups Golden syrup 2 tbsp Fast action yeast 3 tsp Porridge oats 1 cup Use setting 6 Fastbake Sugar 1 4 cup Salt 1 tsp Plain flour 2 cups Baking powder 1 2 tsp 7 Recipes for Fastbake II Beanna or ddA itp mie a Use setting 4 Cake Fastbake large white Water 360ml 5 Sweet Skimmed milk powder 3 tbsp eraren tae EE EA E EEEE Salt Tip Sugar 5 tsp Mixed fruit loaf Sunflower oil 3 tbsp 1 Ib 1 2lb
4. molasses the measuring spoon which is provided must be used Measurements must be level not heaped as this small difference could throw out the critical balance of the recipe DO NOT USE NORMAL KITCHEN TEASPOONS OR TABLESPOONS Hints on measuring ingredients e The cup is marked in various volume measurement scales The recipes in this book use the cup volume which is based on the American cup of 8floz and is conveniently marked in 1 16 divisions e If you prefer to use weight gms as a measurement fill and weigh the required number of cups and record this conversion ie 2 cups xx gms 3 Cups Xxx gms You must use a good quality set of accurate scales we prefer to use the cup measure for consistency and accuracy A conversion table is provided on page 20 12 48268 Rev 3 11 9 08 15 13 Page 14 e There are 2 spoons provided to cover all combinations of quantities in the recipes Tablespoon tbsp and teaspoon tsp For 1 5 teaspoon measurements use the 1 tsp twice 1 tsp 5 millilitres 1 tbsp 3 tsp 15 millilitres Hint measure dry ingredients first with the tablespoon then wet oil last Your breadmaker produces delicious baked goods with ease This machine requires only that you carefully follow the recipe instructions In basic cooking normally a pinch of this and a dash of that is fine but not for breadmakers Using an automatic breadmaker requires you ac
5. starts Stop Press to stop for approximately 2 seconds a beep sounds to confirm 48268 Rev 3 11 9 08 15 13 Page 8 Program descriptions Basic white 3 00 and 2 53 For white and brown bread Also for flavoured breads with added herbs and raisins 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 Wholewheat 3 40 and 3 32 For the baking of bread containing significant amounts of wholewheat This setting has longer preheat time to allow the grain to soak up the water and expand It is not advised to use the delay timer as this can produce poor results Wholewheat usually produces a crispy thick crust Cake 1 40 This setting will mix ingredients and then bake for a preset time It is required to mix two groups of ingredients in bowls before adding to the breadmaker see cake recipes 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 Fastbake I 1 10 For preparation of a 1 5lb white loaf in a reduced time period Loaves made on this setting can be shorter and the texture more moist Fastbake Il 1 15 For preparation of a 2lb white loaf in a reduced time period Loaves made on this setting can be shorter and the texture more moist Dough 1 30 This setting only makes the dough and will not bake the final bread Remo
6. High humidity and hot ambient temperatures increase yeast activity Bake during the coolest part of the day Try reducing the yeast by 1 4 teaspoon or use liquids direct from the refrigerator Do not use the Timer function Water was too hot and killed the yeast Use liquids at temperatures between 21 C and 28 C Bread surface is sticky Bread was left in the machine too long and condensation collected on the baking pan Whenever possible remove bread from the baking pan and cool on a wire rack before the keep warm period ends The wet dry balance of the ingredients may be incorrect Measure ingredients accurately H HH message on display The temperature in the breadmaker is too high Press the Stop button Remove the baking pan leave the lid open and allow to cool When cool put the baking pan back in set program and start the program again E EE message on display The temperature sensor is disconnected Refer to Morphy Richards helpline Difficult to remove from the pan The bread is sticking to the pan The surface of the pan needs to be oiled before everyday use Wash the pan in hot soapy water and thoroughly dry Liberally coat the inner surface of the pan with oil butter or margarine Follow the guide on page 8 Using your breadmaker When the bread pan is removed from the machine after the baking program allow the bread to cool in the pan for 15 minutes before turning out
7. Skimmed milk powder 4 tbsp Gluten free breads are yeast leavened breads where Gluten a protein part of the wheat also Granulated sugar 3 tbsp found in Oats Barley and Rye is removed Salt 2 tsp People who cannot tolerate Gluten in their diet Sunflower oil 4 tbsp known as Coeliacs can obtain this flour on Nutricia glutafin gluten free prescription It is found in most high street chemists fibre mix 1 packet and health food stores however it is expensive Dry yeast supplied with flour 374 tsp Morphy Richards has developed these recipes Use setting 1 basic using one particular brand Nutricia Glutafin Gluten The loaf is nearly 21b in weight free white flour mix and fibre mix Other brands have not been tested therefore Morphy Richards Madeira gluten free cake cannot list these brands Ingredients group 1 Contact the Morphy Richards Helpline Butter melted 374 cup 0844 871 0944 in the UK and 1800 409119 inthe Vanilla essence To tsp Republic of Ireland for further recipes when Eggs beaten 3 medium available Lemon juice 2 tsp The bread is excellent on the day it is made but Water 1 cup with all Gluten free breads when one day old or ingredients group 2 more it will need refreshing 2 slices placed in a Nutricia glutafin gluten free white mix 15 3 Cup microwave for 10 15 seconds will usually do this Baking powder 2 tsp Any remaining fresh bread can be frozen for
8. avoid damage to the non stick surface 16 Always unplug the appliance after use e Do not open the lid whilst the breadmaker is operating as this will affect the quality of the bread especially it s ability to rise properly Only open the lid when the recipe needs you to add additional ingredients see recipes Room temperature note The breadmaker will work well in a wide range of temperatures but there could be a difference in loaf size between a very warm room and a very cold room We recommend the room temperature should be between 15 C and 34 C 48268 Rev 3 11 9 08 15 13 Page 10 Use the timer when you want the bread ready later or in the morning A maximum of 13 hours can be set Check if function is available by consulting Baking cycle times section Do not use this function with recipes that use perishable ingredients such as eggs fresh milk Sour cream or cheese 1 Decide when you want the bread to be ready and calculate the difference in time between now and then For example if you want a loaf at 8am and it is now 7 30pm the difference is 12 1 5 hours 2 Enter this time by pressing Time W and Time A buttons Arrows will move time up or down in 10 minute increments After you have pressed Start the colon will flash e If you have selected the wrong time press stop for 2 seconds The timer will go back to the program time repeat step 1 and 2 3 The timer delay is up to a maximum of
9. be fitted e The 1 5lb setting can be used to make a 1lb loaf for some of the recipes 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 48268 Rev 3 11 9 08 15 13 Page 6 Components Control panel Cover Lid handle Main body Handle Blade has two positions Upright position Baking pan Down position Kneading blade Rotating shaft 48268 Rev 3 11 9 08 15 13 Page 7 Control panel buttons display amp functions Display window Shows browning level selected Shows weight selected Shows the program number Shows time left before completion for example 3 20 is 3 hours and 20 minutes 0 20 is 20 minutes Shows temperature warning see Troubleshooting 1 Basic 2 French 3 Wholewheat 4 Cake 5 Sweet 9 Jam 6 Fastbake 10 Speciality 7 Fastbake II 11 Sandwich 8 Dough 12 Extra bake Light Medium Dark 1 5LB 2 0LB Timer delay buttons Use to delay the start of bread making all programs except Colour button For selecting crust colour from light medium or dark certain programs Fastbake only Menu button For choosing the bread making program from the list 1 to 12 Start Loaf size button Press to start for approximately 1 For selecting small 1 5lb or large second a beep sounds and the 2lb loaf size certain programs only colon flashes and the program
10. in a reaction that produces bread You have to remember that when the ingredients combine with each other they produce a specific result Read the following information carefully to gain a better understanding of the importance each ingredient plays in the breadmaking process Important note on flours Flours while visibly similar can be very different by virtue of how they were grown milled stored etc You may find that you will have to experiment with different brands of flour to help you make that perfect loaf Storage is also very important as all flours should be kept in an airtight container All purpose flour plain flour All purpose Flour is a blend of refined hard and soft wheat flours especially suitable for making cake This type of flour should be used for recipes in the cake quick bread section Strong white flour bread flour Bread flour is a high gluten protein flour that has been treated with conditioners that give dough a greater suitability for kneading Bread Flour typically has a higher gluten concentration than All purpose flour however depending on different milling practices this may vary Strong plain flour or bread flour are recommended for use with this breadmaker Whole wheat flour wholemeal flour Whole wheat flour wholemeal flour is milled from the entire wheat kernel which contains the bran and germ and makes it heavier and richer in nutrients than white flour Breads made with this flour are usual
11. 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 e A Fruit and Nut beep signals when extra ingredients can be added so they don t get chopped by the kneading blade The heating is switched on only if the room temperature is lower than the indicated temperature depending on program t The heating is switched on and off only if the temperature is lower than 121 C e At the end of rise 2 the kneading blade will reverse direction to allow the blade to drop down 21 48268 Rev 3 11 9 08 15 13 Page 23 Need help Questions about general performance 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 Quest
12. tbsp 21 2 tbsp Salt 34tsp 1 4 tsp 11 2 tsp Ingredients group 2 Strong wholemeal bread flour 2 cups 3cups 4 cups Plain flour 15 g cup Fast action yeast Yetsp ytsp 34 tsp Baking powder 2 tsp Vitamin C tablet crushed 1x100mg 1x100mg Granulated sugar 1 cup Use setting 3 Wholewheat Use setting 4 Cake Use 11 Ib loaf size setting for 1 Ib loaf Method Granary loaf 1 Mix group 1 together in a separate bowl 11 2 Ib 2 Ib 2 Sieve group 2 together in a second bowl Water 1 cup 15 g cup 3 Combine groups 1 and 2 together until mixed Skimmed milk powder 2 tbsp 3 tbsp 4 Pour mixture into breadpan Sunflower oil 2 tbsp 3 tbsp Soft brown sugar 21 2 tbsp 5 tbsp Mixed fruit cake Salt 11 4 tsp 2 tsp Ingredient group 1 Granary malted brown bread flour 3 cups 4 cups Butter melted 3 4 cup Fast action yeast 3 4 tsp 3 4 tsp Vanilla essence 1 4 tsp Vitamin C tablet 1x100mg 1x 100mg Eggs 3 Use setting 3 Wholewheat Lemon juice 2 tsp Optional By adding a vitamin C tablet the rise of the bread can Dried mixed fruit 5 3 cup be improved Crush tablet between 2 teaspoons and add Ingredient group 2 Plain flour 15 g cups Baking powder 2 tsp Sugar 1 cup Ground cinnamon 1 4 tsp Ground nutmeg 1 4 tsp Use setting 4 Cake Method Follow method given for madeira cake mix 15 48268 Rev 3 11 9 08 15 13 Page 17
13. the jars before filling 2 Glaze with egg and milk but not the cross e Use tongs to remove the paddle before pouring the 3 Cover and allow to rise for 30 minutes jam into prepared jars 4 Bake in oven 375 F 190 C for 16 18 minutes e Do not open lid during mixing 5 Glaze with egg and milk if required 17 48268 Rev 3 11 9 08 15 13 Page 19 10 Speciality 11 Recipes for sandwich breads Malt loaf Sandwich loaf 11 2 Ib 2 Ib 1 Ib 2 Ib Water 1 cup 11 4 cup Water 1146 cups 1 3 cups Salt 1 tsp 1 tsp Soft margarine or butter 11 2 tbsp 2 tbsp Sunflower oil 2 tbsp 3 tbsp Salt 1 2 tsp 1 tsp Black treacle 11 2 tbsp 21 2 tbsp Skimmed milk powder 11 2 tbsp 2 tbsp Malt extract 2 tbsp 3 tbsp Sugar 3 tbsp 31 2 tbsp Plain flour 3 cups 4 cup Strong white bread flour 3 cups 4 cups Fast action yeast 1 tsp 11 4 tsp Fast action yeast 3 4 tsp 1 tsp Sultanas 1 2 Cup 3 4 cup Use setting 11 Sandwich Use setting 10 Speciality 10 Speciality Add the fruit when the beeper sounds Softgrain sandwich loaf 1 Ib 2 lb Water 1146 cups 11 3 cups Butter melted 11 2 tbsp 2 tbsp Salt 1 2 tsp 1 tsp Skimmed milk powder 11 2 tbsp 2 tbsp Sugar 3 tbsp 31 2 tbsp Strong white softgrain bread flour 3 cups 4 cups Fast action yeast 3 4 tsp 1 tsp Use setting 11 Sandwich 18 48268 Rev 3 11 9 08 15 13 Page 20 3 Gluten free white bread Gluten free recipes Ib Water 15 g cups
14. 1 82 123 164g 328 Butter 50 100 150 200g 400 Preserving or 55 110 165 220g 440 castor sugar Granulated 57 113 169 226g 452 sugar Chopped fresh 31 62 93 124g 248 apple 1 2 cube Frozen 25 50 75 100g 200 raspberries or fresh plums 20 48268 Rev 3 11 9 08 15 13 Page 22 Baking cycle 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 e minutes 1 Basic small 9 20 14 25 45 60 2 53 60 Basic large 10 20 15 o 25 45 65 3 00 60 2 French small 16 40 19 30 50 65 3 40 60 French large 18 40 22 o 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 e 35 70 60 3 40 60 4 Cake 7 5 8 80 1 40 60 5 Sweet small 10 5 20 o 30 55 50 2 50 60 Sweet large 10 5 20 o 30 55 55 2 55 60 6 Fastbake small 11 17 42 1 10 60 7 Fastbake large 12 20 43 1 15 60 8 Dough 20 30 40 1 30 9 Jam 15t 45t mixing 20 1 20 20 10 Speciality 10 5 20 30 35 70 2 50 60 11 Sandwich small 15 40 5e 25 40 50 2 55 60 Sandwich large 15 40 5e 25 40 55 3 00 60 12 Bake 10 1 00 60 Motor cycles Heating may Motor Heating may Heating Heating on and off cycle on cycles on and cycle on may cycle cycles on progressing and off to off then runs and off to on and off and off to to continuous reach 25 C continuously reach 32 C to reach reach 121 C heating then
15. 1 Ib 1 Ib 2 lb Water 3 4 cup 1 cup 11 4 cup Skimmed milk powder 11 2 tbsp 2tbsp 21 2 tbsp Sugar 3 4 tbsp 1tbsp 11 4 tbsp Salt 1 tsp 1 tsp 11 4 tsp Sunflower oil 1tbsp tbsp 1 tbsp Strong white bread flour 2cups 3cups 4cups Fast action yeast 1 tsp 1 tsp 11 4 tsp Use setting 2 French 2 French 2 French Use 11 Ib loaf size setting for 1 Ib loaf 3 Recipes for wholewheat breads Wholewheat bread Important The cakes produced in this breadmaker will not rise to fill the pan completely they will be approximately 55mm 2 tall The standard cake is a Madeira type which is moist rich and dense in texture Adjustments to the recipe may be required for personal taste less butter and sugar to reduce the richness less water and or eggs to reduce moisture Variations Cherries 1 cup cherries halved wash thoroughly to remove the excess syrup and allow them to drain and dry on absorbent paper or mixed fruit 1 cup or chocolate chips 1 cup Add any of these variations into the breadpan last on top of the other ingredients Maderia cake mix Ingredients group 1 1 Ib 1 Ib 2lb Butter melted 3 4 cup Water 3 4 cup 11 3 cup 15 cup Vanilla essence 1 4 tsp Skimmed milk powder 1 tbsp 11 2 tbsp 3 tbsp Eggs beaten 3 medium Sunflower oil 11 2 tbsp 2 tbsp 3 tbsp Lemon juice 2 tsp Brown sugar 3 4 tosp 21 2
16. 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 e when pressing any button e during the second kneading cycle of certain programs to indicate that cereals fruit nuts or other ingredients can be added e when the program finishes e when keep warm finishes Power interruption After a brief power supply failure e if the program has not yet reached rise 1 press Start and the program will continue using the automatic repeat function e 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 For best results place bread on a wire rack and allow to cool for 15 30 minutes before slicing Use an electric knife or a sharp knife with a serrated blade for even slices Store unused bread tightly covered in a plastic bag at room temperature for up to three days If weather is hot and humid store in the refrigerator overnight For longer storage up to one month place bread in a tightly covered container in the freezer If you store the bread in the refrigerator leave it out to bring it to room temperature before serving Since homemade bread has no preservatives it tends to dry out and become stale faster than commercially made bread Leftover slightly hardened bread may be cut into 1 3 cm half inch or 2 5cm 1 inch
17. 2lb Strong white bread flour 4 cups Water 3 4 cup 11 3 cups 11 3 cups Fast action yeast 3 tsp Skimmed milk powder 2tbsp 2 tbsp 3 tbsp Use setting 7 Fastbake Sunflower oil 2 tbsp 21 2 tbsp 3 tbsp Sugar 5tbsp 1 4cup 1 3 cup Salt 1 tsp 114 tsp 11 tsp Strong white bread flour 2 cups 3cups 4 cups Nutmeg 1a tsp 4tsp 1tsp Fast action yeast 1 tsp W4tsp 11 tsp Dried mixed fruit Y 4cup cup 2 3 cup Use setting 5 Sweet 5 Sweet 5 Sweet Use 11 2 Ib loaf size setting for 1 Ib loaf Add the fruit when the beeper sounds 16 48268 Rev 3 11 9 08 15 13 Page 18 8 Recipes for dough Pizza base EE O E ck dua E E nee ET Butter melted 1 tbsp White bread rolls Sugar 2 tbsp Water 11 4 cups Salt 1 tsp Skimmed milk powder 1 tbsp Strong white bread flour 23 4 cups Butter melted 2 tbsp Fast action yeast 1 tsp Sugar 2 tbsp Use setting 8 Dough Salt 11 2 tsp Strong white bread flour 31 4 cups Method Fast action yeast 11 tsp 1 Pre heat oven Use setting 8 Dough 2 Shape into a flat round shape Place on a greased baking tray Brush lightly with oil Method 3 Cover for 15 minutes and allow to rise 1 Knead and shape the dough into 6 rolls 4 Add your desired topping 2 Place on a greased baking tray 5 Bake at approximately 200 C until golden brown 3 Brush lightly with melted butter 4 Cover for 20 25 minutes 5 Allow to rise until they are double in size then 9 Recipes for jams glaze 6 B
18. 48268 Rev 3 11 9 08 15 13 Page 1 Stainless steel breadmaker pH Please read and keep these instructions 0844 Ww Q Q t F Fo Q Oo 871 0944 0844 873 0710 a 1800 409 119 faste getting the best from your new breadmaker Accurate measuring is essential It is essential to measure ingredient quantities carefully even slight changes may effect loaf quality Yeast content If the loaf rises too high and then collapses ensure the ingredients were measured accurately If the problem persists reduce the yeast 2year by a quarter of a teaspoon guarantee www morphyrichards com 48268 Rev 3 11 9 08 15 13 Page 3 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 e Remove all packaging and retain for future reference 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 outdoors or near water Mains lead e The mains lead should reach from the socket to the base unit without straining the c
19. Caster sugar Mp cup storage To store Gluten free bread or any bread Use setting 4 Cake 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 Method until required The slices will snap apart when 1 Mix group 1 together in a separate bowl required and quickly thaw use the microwave if 2 Sieve group 2 together in a second bowl required 3 Combine groups 1 and 2 together until mixed 4 Pour mixture into breadpan Bread mixes Use the basic white setting Follow the information for bread mixes on the bread mix packet There are two types of bread mixes currently available 1 Just add water These mixes are complete and they have all the necessary ingredients provided even the yeast You only add water IMPORTANT Follow the packet instructions as some mixes contain more than the normal amount of yeast which could over rise in the pan Use 3 cups of mix maximum These mixes are more prone to over rising and collapsing when the weather is hot and humid Since these mixes are complete we cannot advise how to adjust as with our own recipes Bake in the coolest part of the day use water between 21 28 C 2 Just add flour and water These mixes have the necessary ingredients in separate sachets Just add water and flour Remember strong white bread flour is required A packet of this mix will produce a 500g loaf just over 1 Ib
20. ake for approximately 15 20 minutes at 190 C Marmalade Wholewheat bread rolls Juice from oranges 3 medium Water 11 4 cups Rind of oranges grated 2 Skimmed milk powder 2 tbsp Preserving sugar 1 cup Butter melted 2 tbsp Water 1 tbsp Honey 2 tbsp Pectin if needed 2 tsp Brown sugar 1 tbsp Use setting 9 Jam Salt 11 2 tsp Strong wholewheat bread flour 31 4 cups Comments Fast action yeast 11 tsp e Warm the jars before filling Use setting 8 Dough e Use extra bake time if needed according to set of the marmalade and the size of the oranges Method e Remove the paddle with tongs before pouring the Follow method given for white rolls marmalade into the jars e Do not lift the lid during mixing Hot cross buns e Seville oranges should be used for marmalade but Water 1 cup are only available in January If using other oranges Butter melted 1 4 cup pectin will be needed to firm up the marmalade Sugar 1 4 cup e This recipe will fill approximately 1 medium 400g Egg beaten 1 jar Salt 1 tsp Strong white bread flour 3 4 Cups Raspberry and apple jam Fast action yeast 2 tsp Raspberries frozen measured before defrosting 2 cups Cinnamon 1 tsp Chopped baking apples peeled and cored 1 cup Nutmeg 1 4 tsp Preserving sugar 1 cup Raisins 1 cup Lemon juice 3 tbsp Use setting 8 Dough Use setting 9 Jam Method Comments 1 Divide into 8 12 pieces Shape and flatten slightly e Warm
21. aker 1 Take out the pan Open the lid and remove the pan by lifting the handle turning anti clockwise and lifting out Place on the work surface It is important that the pan is filled with ingredients outside the machine so that any accidental spillage is not ignited by the heating elements 2 Attach the blade Attach the kneading blade to the shaft by pushing on Ensure the blade is in the upright position before adding ingredients shown on page 9 3 Measure ingredients Measure the ingredients required and add them all into the pan in the order listed See later section Measuring your ingredients e 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 e Use tepid water 21 28 C 4 Put pan back in Place the baking pan back in the breadmaker turning clockwise to lock into place Close the lid 5 Plugin Plug into the power supply The breadmaker will automatically be set to basic bread menu and normal time e Everytime you press a button you will hear a beep to confirm 6 Select program Choose the desired setting from the list by pressing the Menu button 7 Select weight Press Loaf size button to choose between small or large 8 Select colour Choose desired crust colour by pressing Colour button 9 Select the delay time If you wish the bread to be ready later set the time delay now as descr
22. any difficulty with your appliance do not hesitate to call us We re more likely able to help than the store from where you bought it Please have the following information ready to enable our staff to deal with your query quickly e Name of the product e Model number as shown on the underside of the appliance For electrical products sold within the European Community At the end of the electrical products useful life it should not be disposed of with household waste Please recycle where facilities exist Check with your Local Authority or retailer for recycling advice in your country Morphy Richards products are intended for household use only Morphy Richards has a policy of continuous improvement in product quality and design The Company therefore reserves the right to change the specification of it s models at any time To qualify for the two year guarantee the appliance must have been used according to the manufacturer s instructions For example kettles should have been regularly descaled Morphy Richards shall not be liable to replace or repair the goods under the terms of the Guarantee where 1 The fault has been caused or is attributable to accidental use mis use negligent use or used contrary to the manufacturer s recommendations or where the fault has been caused by power surges or damage caused in transit 2 The appliance has been used on a voltage supply other than that stamped on the produc
23. cubes and used in favourite recipes to make croutons bread pudding or stuffing Drop down blade The breadmaker has a unique kneading blade which folds down flat at the end of the 2nd rise cycle this punches the dough ready for the final rise 3 and allows the blade to fold flat to minimise the hole size left in the base of the baked loaf Ensure the blade is in the upright position before adding the ingredients If it falls over lift it back to the upright position Clean the blade every time after use ensure the blade rotates freely on the spindle before each use you can add a little sunflower oil to the joint before putting it back into the pan This will then be ready for next use Joint Refer to page 8 Using your breadmaker for guidance 48268 Rev 3 11 9 08 15 13 Page 11 Care and cleaning WARNING To prevent electrical shock unplug the unit before cleaning Wait until the breadmaker has cooled IMPORTANT Do not immerse or splash either the body or lid in any liquid as this may cause damage and or electric shock Exterior Wipe the lid and outer body of the unit with a damp cloth or slightly dampened sponge Interior Use a damp cloth or sponge to wipe the interior of the breadmaker 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
24. cup 11 2 cup Use setting 1 Basic 1Basic 1 Basic Skimmed milk powder 3 tbsp 4 tbsp Use 11 2 Ib loaf size setting for 1 Ib loaf Sunflower oil 3 tbsp 4 tbsp Sugar 1 tbsp 2 tbsp Softgrain bread Salt 11 2 tsp 2 tsp 11 2 Ib 2 lb Cinnamon 3 4 tsp 1 tsp Water 1 cup 11 2 cups Strong white bread flour 3 cups 4 cups Skimmed milk powder 21 2 tbsp 4 tbsp Fast action yeast 1 tsp 11 4 tsp Sunflower oil 2 tbsp 21 2 tbsp Raisins 5 3 cup 3 4 cup Sugar 21 4 tbsp 3 tbsp Use setting 1 Basic 1 Basic Salt 11 4 tsp 2 tsp Add the fruit when the beeper sounds Strong white softgrain bread flour 3 cups 4 cups Fast action yeast 1 tsp 1 tsp Sun dried tomato loaf Use setting 1 Basic 1 Basic 1 Ib 2 Ib Water 1 cup 11 3 cups Skimmed milk powder 21 2 tbsp 3 tbsp Brown loaf Sunflower oil 21 4 tbsp 3 tbsp 1 Ib 1 2lb 2lb Sugar 21 4 tbsp 3 tbsp Water 3 4 cup 1 cup 11 2 cups Salt 11 4 tsp 11 2 tsp Skimmed milk powder 11 2 tbsp 2tbsp 3 tbsp Dried mixed herbs 11 2 tsp 2 tsp Sunflower oil 11 2 tbsp 2tbsp 3 tbsp Strong white bread flour 3 cups 4 cups Sugar 21 2 tbsp 21 2 tbsp 4 tbsp Fast action yeast 11 4 tsp 11 2 tsp Salt 1 tsp 11 4 tsp 2 tsp Sun dried tomatoes 3 3 cup 1 2 cup Strong brown bread flour 2 cups 3cups 4 cups Use setting 1 Basic 1 Basic Fast action yeast 1 tsp 114 tsp 11 2 tsp Use setting 1 Basic 1 Basic 1 Basic Use 11 2 Ib loaf size setting for 1 Ib loaf 14 48268 Rev 3 11 9 08 15 13 Page 16 French bread
25. curately measure each ingredient for best results Ingredient temperatures All ingredients including the machine and pan and especially liquids water or milk should be warmed to room temperature 21 C 70 F If ingredients are too cold below 10 C 60 F they will not activate the yeast Extremely hot liquids above 40 C 104 F may kill the yeast Creating your own yeast breads With the breadmaker even the most inexperienced baker can achieve the satisfying experience of baking a loaf of bread All of the mystery and hard work is gone Inside this talented machine with an electronic brain the dough is mixed kneaded proofed and baked without you being present The automatic breadmaker can also just prepare the dough and when it s ready you shape allow to rise and bake in a conventional oven The recipes on the following pages are tailored for this breadmaker Each recipe features ingredients that best compliment a particular loaf of bread and each was tested in our machines It is extremely important not to exceed the amounts of flour specified in each of the recipes or else it could result in unsatisfactory baking performance When creating your own yeast bread recipes or baking an old favourite use the recipes in this cookbook as a guide for converting portions from your recipe to your breadmaker Special glazes for yeast breads Give your just baked bread a professional finish Select one of the following sp
26. east 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 Stir 1 tsp of sugar into the water then sprinkle 2 tsp of yeast over the surface Place bowl or cup in a warm area and allow to sit for 10 minutes undisturbed 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 2 3 4 Sugar Sugar is important for the colour and flavour of breads It is also food for the yeast as it is part of the fermentation process Artificial sweeteners cannot be used as a substitute for sugar as the yeast will not react properly with them Salt Salt is necessary to balance the flavour of breads and cakes as well as for the crust colour that develops during baking Salt also limits the growth of yeast so the amounts shown in the recipes should not be increased It may be reduced for dietary reasons however your baking may suffer Liquids milk Liquids such as milk or a combination of powdered milk and water can be used when making bread Milk will improve flavour provide a velvety texture and soften the crust while water alone will produce a cr
27. ecial glazes to enhance your bread Egg glaze Beat 1 large egg and 1 tablespoon of water together brush generously Note apply only to doughs before baking Melted butter crust Brush melted butter over just baked bread for a softer tender crust Milk glaze For a softer shiny crust brush just baked bread with milk or cream Sweet icing glaze Mix 1 cup of sifted icing sugar with 1 or 2 tablespoons of milk to make a glaze consistency and drizzle over raisin bread or sweet breads Poppy Sesame Caraway seed Oatmeal Sprinkle your choice of these seeds generously over just glazed bread Other tips e Place all recipe ingredients into the baking pan so that yeast is not touching any liquid e After completing the process of making dough in your breadmaker typically when letting dough rise outside the breadmaker allow 30 minutes or until dough doubles in size Dough should be lightly greased and covered with grease proof paper and a dry towel It should be placed in a warm area free from draughts e 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 e The DOUGH setting is great for mixing Kneading and proofing allowing dough to rise Use the automatic breadmaker to prepare this dough so al
28. er for the first hour after baking is complete the bread keeps warm to prevent it becoming soggy Leaving the bread in the breadmaker after the keep warm period may result in a soggy loaf of bread as excess steam moisture would not be able to escape Remove and allow to cool on a wire rack after baking to prevent this Question 11 Why did the dough only partially mix Why didn t it mix completely The dough may be too heavy or dry Also the kneading blade or baking pan may not be inserted properly Ingredients may have been added in the wrong order Question 12 Why didn t the bread rise The yeast could be bad past it s sell by date or possibly no yeast was added at all Also if the mixing was not complete rising problems could develop Question 13 Why can t the delayed finish be set for more than 13 hours What is the minimum time a cycle may be delayed The maximum length of delay is 13 hours including the total cycle time For example Setting 1 basic small has a cycle time of 3 20 This start is delayed by a maximum of 9 40 The minimum length of delay for each setting is 10 minutes The delay clock increases and decreases in increments of 10 minutes 22 48268 Rev 3 11 9 08 15 13 Page 24 Questions about ingredients and recipes Question 14 How do I know when to add raisins nuts etc to the bread There is a beeper tone to signal that you may add raisins nuts etc during the seco
29. h the appliance Other safety considerations e fthe 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 e The use of accessory attachments not recommended by the manufacturer may cause damage to the breadmaker e Do not place the appliance on or near heat sources such as gas or electric stove ovens or burners e To avoid damaging the appliance do not place the baking pan or any object on top of the unit e Do not clean with scouring pads Do not wash the baking pan kneading blade measuring cup or spoon in a dishwasher e Keep the appliance and the cable away from heat direct sunlight moisture sharp edges and the like e The baking pan must be in place prior to switching on the appliance e 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 e This appliance is not intended to be operated by means of an external timer or separate remote control system 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 instructions concerning the use of the appliance by a pe
30. he basic mode then progress to the others using the Baking cycle times chart as a guide Question 19 Is it important for ingredients to be at room temperature before adding them to the baking pan Yes even when the delay timer is being used Water must be between 21 C and 28 C Question 20 Why do the loaves vary in height and weight The whole wheat wholewheat breads are always shorter Am I doing something wrong No it is normal for Whole Wheat and Wholemeal breads to be shorter and denser than Basic or French breads Whole Wheat and Wholemeal flour are heavier than white bread flour therefore they don t rise as much during the bread making process This is also true for bread containing fruit nuts oats and bran Question 21 Can I premix the yeast with water No the yeast must be kept dry and put into the baking pan last above the flour This is especially important when the delay timer is being used Question 22 Why is there a large hole in the base of the bread This hole has been created by the kneading blade Sometimes this hole is larger than normal This is because the dough has rested to the side of the blade after the second kneading cycle normal with bread makers You could position the dough evenly in the base of the pan 23 48268 Rev 3 11 9 08 15 13 Page 25 Troubleshooting Bread sinks in the centre Too much liquid or liquid too warm Measure ingredients accurately Use liquids at te
31. ibed in next section 10 Start Press the Start Stop button to start the machine The remaining time will count down in one minute increments 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 e tis possible that steam will escape through the vents during baking this is normal 12 Finish When the program is completed and the bread is baked the display shows 0 00 and the beeper will sound 13 Keep warm The keep warm function will circulate hot air for a further 60 minutes on most settings see Baking cycle times section For best results remove the baking pan and loaf within this period or when the initial program is completed 10 beeps will be heard when the keep warm period is finished 14 Remove the food Press Stop Open the lid WARNING Use oven gloves when removing the baking pan and take care as it is very hot 15 Turn out the bread Allow the bread to cool in the pan for 15 minutes then turn the pan upside down and tap the bread from the pan onto a rack to cool Fill the pan with warm water immediately to prevent the blade from sticking to the shaft e Occasionally the kneading blade will stay in the loaf Wait until the loaf is cool and then remove the blade with a wooden or plastic utensil to
32. ients The key and most important step when using your breadmaker is measuring your ingredients precisely and accurately It is extremely important to measure each liquid and dry ingredient properly or it could result in a poor or unacceptable baking result The ingredients must also be added into the baking pan in the order in which they are given in each recipe Liquid and dry measurements are done somewhat differently and are as follows Liquid measurements Use the cup provided When reading amounts the measuring cup must be placed on a horizontal flat surface and viewed at eye level not on an angle The liquid level line must be aligned to the mark of measurement A guesstimate is not good enough as it could throw out the critical balance of the recipe Dry measurements Dry measurements especially flours must be done using the measuring cup provided The measuring cup is based on the American standard 8 fluid oz cup British cup is 10 fluid oz Dry measuring must be done by gently spooning the 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
33. ion 4 How long does it take to make bread Timings for each setting are outlined earlier Question 5 Why can t I use the timer when baking with fresh milk The milk will spoil if left sitting in the machine too long Fresh ingredients such as eggs and milk should never be used with the delayed timer feature Question 6 Why do have to add the ingredients in a certain order This allows the breadmaker to mix the ingredients in the most efficient manner possible It also serves to keep the yeast from combining with the liquid before the dough is started to mix which is essential on the time delay Question 7 When setting the timer for morning why does the machine make sounds late at night The machine must start operation when the time delay reaches the start time of the program so that the bread will be ready These sounds are made by the motor when kneading the dough It is a normal operation not a malfunction Question 8 The kneading blade is stuck in the bread pan After baking how do get it out The kneading blade may stick in place after baking Running warm or hot water over the blade should loosen it enough to be removed If still stuck soak in hot water for about 30 minutes Question 9 Can I wash the baking pan in the dishwasher No The baking pan and kneading blade must be washed by hand Question 10 What will happen if leave the finished bread in the baking pan Whilst still in the breadmak
34. ispier 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 48268 Rev 3 11 9 08 15 13 Page 13 Eggs Eggs add richness and a velvety texture to bread doughs and cakes Sunflower oil Sunflower oil shortens or tenderises the texture of yeast breads Butter or margarine can be used as a substitute If butter or margarine is used direct from the refrigerator it should be softened for easier blending during the mixing cycle Baking powder Baking powder is a raising agent used in cakes This type of raising agent does not require rising time before baking as the chemical reaction works when liquid ingredients are added Bicarbonate of soda Bicarbonate of soda is another raising agent not to be confused or substituted for baking powder It also does not require rising time before baking as the chemical reaction works during the baking process Vitamin C Ascorbic acid Ascorbic acid helps improve the volume of the loaf Vitamin C powder or tablets should be used You can also use the orange flavour vitamin C supplement tablet These are usually marked in mg milligrams strength If they are 200mg tablets use 1 tablet for 100mg dose The tablet must be crushed between 2 spoons to create a powder If using powder refer to the packet instructions but a 1 of a teaspoon is usually recommended Measuring ingred
35. l you need to do is shape and bake it according to your recipe e When recipes call for a lightly floured surface use 1 or 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 it in a warm draught free area If the dough does not double in size it may not produce a tender product e If 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 ina 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 5 to 1 tablespoon at a time e When using honey malt extract golden syrup or treacle coat the spoon or cup with oil first this will prevent these ingredients from sticking to the spoon or cup 13 48268 Rev 3 11 9 08 15 13 Page 15 p Recipes All of the following recipes use this same general Italian herb bread method 11 gt Ib 2 Ib 1 Measure ingredients into the baking pan Water 1 cup 11 2 cup 2 Use tepid water 21 28 C Skimmed milk p
36. ly 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 nutritional enrichment heartiness and flavour They are also used to enhance the texture of bread 11 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 is used Fresh or compressed cake yeast are not recommended as they will produce poor results Store yeast according to manufacturer s instructions Ensure your yeast is fresh by checking it s expiration date Once a package or can of y
37. measuring cup spoon or kneading blades in the dishwasher Do not soak the baking pan for long periods as this could interfere with the working of the drive shaft If the paddle becomes stuck in the bread pan pour hot water over it and allow to soak for 30 minutes This will enable you to remove the paddle more easily Be sure the appliance is completely cooled before storing away Do not use any of these when cleaning Paint thinner Benzine Steel wool pads Polishing powder Chemical dustcloth Special care for the non stick finish Avoid damaging the coating Do not use metal utensils such as spatulas knives or forks The coating may change colour after long use this is only caused by moisture and steam and will not affect the performance of the unit or quality of your bread The hole in the centre of the kneading blade should be cleaned then add a drop of cooking oil and replace it on the spindle in the baking pan This will prevent the blade sticking e Keep all air vents and openings clear of dust 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 10 48268 Rev 3 11 9 08 15 13 Page 12 Know your ingredients 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
38. mperatures 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 4 teaspoon Lid is open during baking Do not open the lid during baking Bread did not rise enough Not enough yeast was added Measure ingredients accurately Yeast is outdated or inactive Never use outdated yeast Store in a cool dark place Too little sugar was added Too much salt was added reducing the action of the yeast Water was too hot and killed the yeast Measure ingredients accurately Measure ingredients accurately Use liquids at temperatures between 21 C and 28 C Yeast has been activated before program has started Take care that yeast does not come in contact with liquid before program has started Bread rises too much High humidity and hot ambient temperatures can cause bread to over rise Bake during the coolest part of the day Try reducing the yeast by 1 teaspoon
39. nd 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 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 16 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 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 of dry ingredients that includes the total amount of flour oats oatmeal bran Use the recipes in this book to help determine the ratio of dry ingredients to liquid and amounts of yeast sugar salt and oil butter margarine to use We advise creating your own bread recipes using t
40. onnections e Do not let the mains lead hang over the edge of a worktop where a child could reach it e Do not let the lead run across an open space e g between a low socket and table e Do not let the lead run across a cooker or toaster or other hot area which might damage the cable e If the supply cord is damaged it must be replaced by the manufacturer it s service agent or similarly qualified persons in order to avoid a hazard Your safety e WARNING Do not touch hot surfaces Use oven mitts or oven gloves when removing the hot bread pan Do not cover the steam vent openings under any circumstances e WARNING Avoid contact with moving parts e WARNING To protect against electrical shock do not immerse the cord or plug in water or other liquid e Extreme caution must be observed when moving an appliance with hot contents e Do not use the breadmaker for storage purposes nor insert any utensils as they may create a fire or electric shock hazard e Do not use use the appliance with wet or moist hands e 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 e 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 e Children should be supervised to ensure that they do not play wit
41. onto a rack Only slice the bread when fully cooled after 20 40 minutes 25 ES 48268 Rev 3 11 9 08 15 13 Page 28 Two year guarantee e Itis important to retain the retailer s receipt as proof of purchase Staple your receipt to this back cover for future reference Please quote the following information if the product develops a fault These numbers can be found on the base of the product Model no Serial no All Morphy Richards Products are individually tested before leaving the factory In the unlikely event of any appliance proving to be faulty within 28 days of purchase it should be returned to the place of purchase for it to be replaced If the fault develops after 28 days and within 24 months of original purchase you should contact the helpline number quoting model number and serial number on the product or write to Morphy Richards at the address shown You will be asked to return the product in secure adequate packaging along with a copy of proof of purchase Subject to the exclusions set out below 1 6 the faulty appliance will then be repaired or replaced and dispatched usually within seven working days of receipt If for any reason this item is replaced during the two year guarantee period the guarantee on the new item will be calculated from the original purchase date Therefore it is vital to retain your original receipt or invoice to indicate the date of initial purchase Helpline If you have
42. or use liquids directly from the refrigerator Do not use the Timer function Too much yeast Measure ingredients accurately Too much liquid Measure ingredients accurately Hot liquids accelerated the yeast action Use liquids at temperatures between 21 C and 28 C Too much flour or not enough salt Measure ingredients accurately Bread dry with dense texture Not enough liquid added Measure ingredients accurately Flour may be passed use by date or be dry causing wet dry imbalance Try increasing liquid by 1 tablespoon at a time 24 48268 Rev 3 11 9 08 15 13 Page 26 Bread under baked with soggy centre Too much liquid from fresh or canned fruit Large amounts of rich ingredients like nuts butter dried fruits syrups and grains will make dough heavy This will slow down the rising and prevent the bread from baking through Always drain liquids well as specified in the recipe Water may have to be reduced slightly Measure ingredients accurately Never exceed the stated amounts in the recipe Bread over browned Too much sugar Measure ingredients accurately Crust colour set too high Set crust colour to light Bread has large holes in the 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
43. owder 21 2 tbsp 3 tbsp 3 Insert the baking pan securely into the unit close Sunflower oil 21 2 tbsp 3 tbsp the lid Sugar 21 4 tbsp 21 2 tbsp 4 Select the appropriate bread setting Salt 11 2 tsp 2 tsp 5 Push the start button Strong white bread flour 3 cups 4 cups 6 When the bread is done remove the pan from the Dried marjoram 11 2 tsp 2 tsp unit using oven mitts Dried basil 11 2 tsp 2 tsp 7 Remove the bread from the baking pan and the Dried thyme 11 2 tsp 2 tsp kneading blade from the bread if necessary Fast action yeast 11 4 tsp 11 tsp 8 Allow to cool before slicing Use setting 1 Basic 1 Basic This method is modified by notes if applicable at the end of each recipe These recipes have been developed using Allinson Cheese amp onion bread flours and Easybake Allinson yeast 11 gt Ib 2 Ib Water 1 cup 11 4 cup Skimmed milk powder 2 tbsp 21 5 tbsp 1 Recipes for basic breads Sugar 1 tbsp 2 tbsp EEEIEE EE E EE E E S E Sa ipiep ee Onion granules 11 2 tbsp 2 tbsp Basic white bread Mature grated cheddar cheese 1 cup 11 2 cups 1 Ib 1 Ib 2 Ib Strong white bread flour 3 cups 4 cups Water 3 4 cup 1 cup 1 cups Fast action yeast 11 2 tsp 13 4 tsp Skimmed milk powder 2tbsp 21 2 tbsp 4 tbsp Use setting 1 Basic 1 Basic Sunflower oil 2tbsp 21 2 tbsp 4 tbsp Sugar 1 tbsp 21 4 tbsp 3 tbsp Salt 1 tsp 14 tsp 2tsp Raisin bread Strong white bread flour 2cups 3cups 4 cups 11 2 Ib 2 lb Fast action yeast 1 tsp 114 tsp 11 4 tsp Water 11 4
44. rson responsible for their safety 48268 Rev 3 11 9 08 15 13 Page 4 Contents 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 interruption Slicing and storing bread Drop down blade 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 Recipes Basic breads Basic white bread Softgrain bread Brown loaf Italian herb bread Cheese amp onion bread Raisin bread Sun dried tomato loaf French bread Wholewheat breads Wholewheat bread Granary loaf Cake setting Madeira cake mix Mixed fruit cake 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 Jams Marmalade Raspberry and apple Speciality Malt loaf Sandwich Sandwich loaf Softgrain sandwich loaf Gluten free recipes Gluten free loaf Gluten free madeira cake Bread mixes Further information Conversion chart Baking cycle times Need help questions and answers Troubleshooting 17 17 17 17 17 17 18 18
45. s 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 Put in 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 is use scouring pads or any abrasives on any part of the breadmaker 4 For first time use oil butter or margarine to grease the bread pan and bake empty for about 10 minutes Select the Extrabake program 5 Clean once more 6 Place the kneading blade on the axle in the baking pan During manufacturing it is necessary to lightly grease some parts of the appliance This may result in the unit emitting some vapour when first used this is normal WARNING The plug removed from the mains lead if severed must be destroyed as a plug with bared flexible cord is hazardous if engaged into a live socket outlet WARNING This appliance must be earthed Should the fuse in the 13 amp plug require changing a 13 amp BS1362 fuse must
46. ts 3 Repairs have been attempted by persons other than our service staff or authorised dealer 4 The appliance has been used for hire purposes or non domestic use 5 The appliance is second hand 6 Morphy Richards are not liable to carry out any type of servicing work under the guarantee This guarantee does not confer any rights other than those expressly set out above and does not cover any claims for consequential loss or damage This guarantee is offered as an additional benefit and does not affect your statutory rights as a consumer e This guarantee is valid in the UK and Ireland only 0844 871 0944 0844 873 0710 1800 409 119 morphy richards The After Sales Division Morphy Richards Ltd Mexborough South Yorkshire England S64 8Ad Helpline office hours UK 0844 871 0944 Republic of Ireland 1800 409 119 BM48268 MUK Rev 3 09 08
47. ve the dough and shape it to make bread rolls pizza etc Any dough can be prepared on this setting Do not exceed 1kg 2Ib of combined ingredients 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 10 Speciality 2 50 For bread types that are required in a shorter time Bread baked on this setting is usually smaller with a dense texture 11 Sandwich 3 00 and 2 55 This is to bake light texture bread but with a softer but thicker crust 12 Extra bake 0 10 This setting is bake only and can be used to increase the baking time on selected settings This is especially useful to help set jams and marmalade When started the default time is 10 mins 0 10 minimum and counts down in 1 minute intervals You will have to manually switch this off by pressing the stop button when you have completed the extrabake process It is advised that you check the condition of the bread or jam after 10 minutes and at 10 minute intervals Pressing A increases the time in increments of 10 minutes up to a maximum 1 hour Do not use the extrabake programme for more than 1 hour as over heating of the product may occur 48268 Rev 3 11 9 08 15 13 Page 9 Using your breadm
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