STAINLESS STEEL BREADMAKER - Kitchen appliance MORPHY RICHARDS - Free user manual and instructions

USER MANUAL STAINLESS STEEL BREADMAKER MORPHY RICHARDS

Stainless steel breadmaker | e | 1 | Please read and keep these instructions

| 1800 409 119 faste getting the best from your new breadmaker... Fan

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 b rter of a t b 2vear y a quarter of a teaspoon. www.morphyrichards.com

48268 Rev 3 11/9/08 15:13 Page 3 é Important safety instructions The use of any electrical appliance requires the following of basic common sense safety rules. Primarily there is danger of personal injury and secondly the danger of damage to property and the appliance. These are indicated in the text by the following two conventions:

WARNING: Danger of personal injury

IMPORTANT: Damage to the appliance In addition, we offer the following essential safety advice. Location + _ Remove all packaging and retain for future reference. + Always locate your appliance away from the edge of a worktop. + Ensure that the appliance is used on a firm, flat surface. + Do not use outdoors or near water. Mains lead + The mains lead should reach from the socket to the base unit without straining the connections. + _ Do not let the mains lead hang over the edge of a worktop where a child could reach it. + _ Do not let the lead run across an open space e.g. between a low socket and table. + Do not let the lead run across a cooker or toaster or other hot area which might damage the cable. + _Ifthe supply cord is damaged, it must be replaced by the manufacturer, its service agent or similarly qualified persons in order to avoid a hazard.

+ WARNING: Do not touch hot surfaces. Use oven mitts or oven gloves when removing the hot bread pan. Do not cover the steam vent openings under any circumstances. + _ WARNING: Avoid contact with moving parts. + _ WARNING: To protect against electrical shock, do not immerse the cord or plug in water or other liquid. + Extreme caution must be observed when moving an appliance with hot contents. + _ Do not use the breadmaker for storage purposes nor insert any utensils, as they may create a fire or electric shock hazard. + _ Do not use use the appliance with wet or moist hands. Other safety considerations Never allow a child to operate this appliance. Children are vulnerable in the kitchen, particularly when unsupervised and if appliances are being used or cooking is being carried out. Teach children to be aware of dangers in the kitchen, warn them of the dangers of reaching up to areas where they cannot see properly or should not be reaching. Children should be supervised to ensure that they do not play with the appliance. If the mains lead of this appliance is damaged, do not use it. The lead may only be replaced by Morphy Richards Ltd or an agent of the company, since special purpose tools are required. Telephone Morphy Richards helpline for advice. The use of accessory attachments not recommended by the manufacturer may cause damage to the breadmaker. Do not place the appliance on or near heat sources such as gas or electric stove ovens, or burners. To avoid damaging the appliance, do not place the baking pan or any object on top of the unit. Do not clean with scouring pads. Do not wash the baking pan, kneading blade, measuring cup or Spoon in a dishwasher. Keep the appliance and the cable away from heat, direct sunlight, moisture, sharp edges and the like. The baking pan must be in place prior to switching on the appliance. Always remove the plug from the socket whenever the machine is not in use, when attaching accessory parts, cleaning the machine, or whenever a disturbance occurs. Pull on the plug, not the cable. This appliance is not intended to be operated by means of an external timer or separate remote control system. This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental capabilities or lack of experience and knowledge unless they have been given supervision or instructions concerning the use of the appliance by a person responsible for their safety. Fan

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 & 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

DLOLOOHANOUERESES ES EN

Fastbake Il 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

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 It's as simple as one-two-three. 1 Putin the ingredients. 2 Select program from the menus and press start. 3 Wait for your bread. But don't stop at baking bread in this appliance. Besides being able to do all kinds of speciality breads, including wholewheat, you can also prepare doughs for bread rolls, pizza, cake and jam. Everything is easy and tastes homemade - because it is. Before first use, please take a few minutes to read this instruction book and to find a place to keep it handy for reference. Pay particular attention to the safety instructions. 1 Carefully unpack the breadmaker and remove all packaging materials. 2 Remove any dust that may have accumulated during packing. 3 Wipe the baking pan, kneading blade and outside surface of the breadmaker with a clean, damp cloth. The bread pan is non-stick coated. Do not Electrical requirements 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. 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

WARNING: The plug removed from the mains

lead, if severed, must be destroyed, as a plug with bared flexible cord is hazardous if engaged into a live socket outlet.

WARNING: This appliance must be earthed.

Should the fuse in the 13 amp plug require changing, a 13 amp BS1362 fuse must be fitted. +_ It has two settings to make a small 680g (1.5lb) or large 907g (21b) loaf (approximate weight - depends on recipe). + A Fruit and Nut beep signals when extra ingredients can be added so they don't get chopped by the kneading blade. About the recipes + The 1.5lb setting can be used to make a 1lb loaf for some of 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. + _ Always add ingredients in the order they are listed in the recipe. + Accurate measuring of ingredients is vital. Do not use larger amounts.

Handle Blade has two positions Upright position Baking pan Down position Kneading blade Rotating shaft Fan

Timer delay buttons Use to delay the start of bread making (all programs except Fastbake) Display window Shows browning level selected Shows weight selected Shows the program number Shows time left before completion (for example, 3:20 is 8 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 Il 11 Sandwich 8 Dough 12 Extra bake Start Press to start, for approximately 1 second, a beep sounds and the colon ( flashes and the program starts Stop Press to stop, for approximately 2 seconds, a beep sounds to confirm Colour button For selecting crust colour from light, medium or dark (certain programs only) Menu button For choosing the bread making program from the list 1 to 12 Loaf size button For selecting small (1.5lb) or large (21b) loaf size (certain programs only) Fan

48268 Rev 3 11/9/08 15:13 Page 8 Program descriptions 1 Basic white (3:00 and 2:53) For white and brown bread. Also for flavoured breads with added herbs and raisins. 2 French (3:50 and 3:40) For the baking of light weight bread, such as french bread which has a crisper crust and light texture. 3 Wholewheat (3:40 and 3:32) For the baking of bread containing significant amounts of wholewheat. This setting has longer preheat time to allow the grain to soak up the water and expand. lt is not advised to use the delay timer as this can produce poor results. Wholewheat usually produces a crispy thick crust. 4 Cake (1:40) This setting will mix ingredients and then bake for a preset time. It is required to mix two groups of ingredients in bowls before adding to the breadmaker (see cake recipes). 5 Sweet (2:55 and 2:50) For the baking of sweet type bread which gives a crisper crust than on basic setting. The crisper crust is produced by the sugar ‘burning’. 6 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. 7 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. 8 Dough (1:30) This setting only makes the dough and will not bake the final bread. Remove the dough and shape it to make bread rolls, pizza, etc. Any dough can be prepared on this setting. Do not exceed 1kg (21b) 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 À 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. Fan

48268 Rev 3 11/9/08 15:13 Page 9 Using your breadmaker 1 Take out the pan Open the lid and remove the pan by lifting the handle, turning anti-clockwise and lifting out. Place on the work surface. It is important that the pan is filed with ingredients outside the machine so that any accidental spillage is not ignited by the heating elements. 2 Attach the blade Attach the kneading blade to the shaft by pushing on. Ensure the blade is in the upright position before adding ingredients shown on page 9. 3 Measure ingredients Measure the ingredients required and add them all into the pan in the order listed. See later section (Measuring your ingredients’). + When adding the yeast to the baking pan, take care that the yeast does not come into contact with the water or any other liquid, as it will start to activate immediately. + _ Use tepid water 21-28°C. 4 Put pan back in Place the baking pan back in the breadmaker, turning clockwise to lock into place. Close the lid. 5 Plugin Plug into the power supply. The breadmaker will automatically be set to basic bread menu and normal time. + Everytime you press a button you will hear a beep to confirm. 6 Select program Choose the desired setting from the list by pressing the Menu button. 7 Select weight Press Loaf size button to choose between small or large. 8 Select colour Choose desired crust colour by pressing Colour button. 9 Select the delay time If you wish the bread to be ready later, set the time delay now, as described in next section. 10 Start Press the Start Stop button to start the machine. The remaining time will count down in one minute increments. 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. + _Itis possible that steam will escape through the vents during baking, this is normal. 12 Finish When the program is completed and the bread is baked, the display shows 0:00 and the beeper will sound. 13 Keep warm The keep warm function will circulate hot air for a further 60 minutes on most settings (see ‘Baking cycle times’ section). For best results, remove the baking pan and loaf within this period or when the initial program is completed. 10 beeps will be heard when the keep warm period is finished. 14 Remove the food Press Stop. Open the lid.

WARNING: Use oven gloves when removing

the baking pan and take care as it is very hot. 15 Turn out the bread Allow the bread to cool in the pan for 15 minutes, then turn the pan upside down and tap the bread from the pan onto a rack to cool. Fill the pan with warm water immediately to prevent the blade from sticking to the shaft. + Occasionally the kneading blade will stay in the loaf. Wait until the loaf is cool and then remove the blade with a wooden or plastic utensil to avoid damage to the non-stick surface. 16 Always unplug the appliance after use. + _ Do not open the lid whilst the breadmaker is operating as this will affect the quality of the bread, especially it's ability to rise properly. Only open the lid when the recipe needs you to add additional ingredients, see recipes. Room temperature note The breadmaker will work well in a wide range of temperatures, but there could be a difference in loaf size between a very warm room and a very cold room. We recommend the room temperature should be between 15°C and 34°C. Fan

48268 Rev 3 11/9/08 15:13 Page 10 Use the timer when you want the bread ready later, or in the morning. À 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/, hours. 2 Enter this time by pressing ‘Time Y’ and ‘Time 4’ buttons. Arrows will move time up or down in 10-minute increments. After you have pressed Start, the colon (:) will flash. «_If you have selected the wrong time, press stop for 2 seconds. The timer will go back to the program time, repeat step 1 and 2. 3 The timer delay is up to a maximum of 13 hours. This is when the bread will be ready to remove from the machine, see page 8, item 14 ‘Remove the food’. Beeper The beeper sounds: *_ when pressing any button; *_ during the second kneading cycle of certain programs to indicate that cereals, fruit, nuts or other ingredients can be added; °_ when the program finishes; *_ when keep warm finishes. Power interruption After a brief power supply failure + _ifthe program has not yet reached rise 1, press Start and the program will continue using the automatic repeat function; + _ifit 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

1.8 cm (half inch) or 2.5cm (1 inch) cubes and used in

favourite recipes to make croutons, bread pudding, or stuffing. Drop down blade The breadmaker has a unique kneading blade which folds down flat at the end of the 2nd rise cycle, this ‘punches’ the dough ready for the final rise 3 and allows the blade to fold flat to minimise the hole size left in the base of the baked loaf. Ensure the blade is in the upright position before adding the ingredients. If it falls over, lift it back to the upright position. Clean the blade every time after use, ensure the blade rotates freely on the spindle before each use, you can add a little sunflower oil to the joint before putting it back into the pan. This will then be ready for next use. Joint de EE Refer to page 8, ‘Using your breadmaker’ for guidance. Fan

48268 Rev 3 11/9/08 15:13 Page 11 é Care and cleaning 1 WARNING: To prevent electrical shock, unplug the unit before cleaning. Be sure to dry all parts before storing, including Wait until the breadmaker has cooled. Wiping any moisture from the viewing window. Close IMPORTANT: Do not immerse or splash either the the lid and do not store anything on top of the lid. body or lid in any liquid as this may cause damage and/or electric shock. °ùn 3 Exterior: Wipe the lid and outer body of the unit With a damp cloth or slightly dampened sponge. 4 Interior: Use a damp cloth or sponge to wipe the interior of the breadmaker. 5 Baking pan: Clean the baking pan with warm water, soap is not necessary. Avoid scratching the non-stick surface. Dry it thoroughly before placing it back in the baking chamber. + _ Do not wash the baking pan, measuring cup, spoon or kneading blades in the dishwasher. + _ Do not soak the baking pan for long periods, as this could interfere with the working of the drive shaft. + _Ifthe paddle becomes stuck in the bread pan, pour hot water over it and allow to soak for 30 minutes. This will enable you to remove the paddle more easily. + Be sure the appliance is completely cooled before storing away. Do not use any of these when cleaning + Paint thinner Benzine Steel wool pads Polishing powder Chemical dustcloth Special care for the non-stick finish Avoid damaging the coating. Do not use metal utensils such as spatulas, knives or forks. The coating may change colour after long use, this is only caused by moisture and steam and will not affect the performance of the unit or quality of your bread. The hole in the centre of the kneading blade should be cleaned, then add a drop of cooking oil and replace it on the spindle in the baking pan. This will prevent the blade sticking. + _ Keep all air vents and openings clear of dust.

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 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 Kkept in an airtight container. All purpose flour/plain flour All purpose Flour is a blend of refined hard and soft wheat flours especially suitable for making cake. This type of flour should be used for recipes in the cake/quick bread section. Strong white flour/bread flour Bread flour is a high gluten/protein flour that has been treated with conditioners that give dough a greater suitability for kneading. Bread Flour typically has a higher gluten concentration than All purpose flour; however, depending on different milling practices, this may vary. Strong plain flour or bread flour are recommended for use with this breadmaker. Whole wheat flour/wholemeal flour Whole wheat flour/wholemeal flour is milled from the entire wheat kernel which contains the bran and germ and makes it heavier and richer in nutrients than white flour. Breads made with this flour are usually smaller and heavier than white loaves. To overcome this, whole wheat flour/wholemeal flour can be mixed with Bread flour or strong plain flour to produce a high, light textured bread. Self-raising flour Self-raising Flour contains unnecessary leavening ingredients that will interfere with bread and cake making. It is not recommended for use. Bran Bran (unprocessed) & Wheat Germ are the coarse outer portions of the wheat or rye grains separated from flour by sifting or bolting. They are often added in small quantities to bread for nutritional enrichment, heartiness and flavour. They are also used to enhance the texture of bread.

Oatmeal Oatmeal comes from rolled or steel-cut oats. They are used primarily to enhance flavour and texture. Other ingredients Yeasts (active dry yeast) Yeast, through a fermentation process, produces gas (carbon dioxide) necessary to make the bread rise. Yeast must be able to feed on sugar and flour carbohydrates in order to produce this gas. Fast action granular yeast is used in all recipes that call for yeast. There are basically three different types of yeast available: fresh, traditional dry active and fast action. It is recommended that fast action yeast 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 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. |f this does not occur, discard mixture and start again with another packet of dried yeast. Sugar Sugar is important for the colour and flavour of breads. It is also food for the yeast as it is part of the fermentation process. Artificial sweeteners cannot be used as a substitute for sugar as the yeast will not react properly with them. Salt Salt is necessary to balance the flavour of breads and cakes, as well as for the crust colour that develops during baking. Salt also limits the growth of yeast, so the amounts shown in the recipes should not be increased. It may be reduced for dietary reasons, however, your baking may suffer. Liquids/milk Liquids such as milk or a combination of powdered milk and water, can be used when making bread. Milk will improve flavour, provide a velvety texture and soften the crust, while water alone will produce a crispier crust. Some liquids call for juice (orange, apple, etc) to be added as a flavour enhancer. Note: For most recipes, we suggest the use of dry skimmed milk.

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 200m3g 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 ingredients The key and most important step when using your breadmaker is measuring your ingredients precisely and accurately. It is extremely important to measure each liquid and dry ingredient properly or it could result in a poor or unacceptable baking result. The ingredients must also be added into the baking pan in the order in which they are given in each recipe. Liquid and dry measurements are done somewhat differently and are as follows: Liquid measurements Use the cup provided. When reading amounts, the measuring cup must be placed on a horizontal flat surface and viewed at eye level (not on an angle). The liquid level line must be aligned to the mark of measurement. À ‘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, molasses), the measuring spoon which is provided must be used. Measurements must be level, not heaped, as this small difference could throw out the critical balance of the recipe. DO NOT USE NORMAL KITCHEN TEASPOONS OR TABLESPOONS. Hints on measuring ingredients

• The cup is marked in various ‘volume measurement’ scales. The recipes in this book use the ‘cup’ volume which is based on the ‘American’ cup of &8floz and is conveniently marked in 1/16 divisions. + _If you prefer to use weight (gms) as a measurement, fill and weigh the required number of cups and record this conversion. ie: 2 cups = xx gms 3 cups = xxx gms You must use a good quality set of accurate scales, we prefer to use the ‘cup’ measure for consistency and accuracy. À conversion table is provided on page 20.

48268 Rev 3 11/9/08 15:13 Page 14 - There are 2 spoons provided to cover all combinations of quantities in the recipes: Tablespoon (tbsp) and teaspoon (tsp). For 1, 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 accurately measure each ingredient for best results. Ingredient temperatures All ingredients, including the machine and pan, and especially liquids (water or milk), should be warmed to room temperature 21°C (70°F). If ingredients are too cold, below 10°C (50°F), they will not activate the yeast. Extremely hot liquids, above 40°C (104°F), may kill the yeast. Creating your own yeast breads With the breadmaker, even the most inexperienced baker can achieve the satisfying experience of baking a loaf of bread. All of the mystery and hard work is gone. Inside this talented machine with an electronic brain, the dough is mixed, kneaded, proofed and baked without you being present. The automatic breadmaker can also just prepare the dough, and when it's ready, you shape, allow to rise and bake in a conventional oven. The recipes on the following pages are ‘tailored” for this breadmaker. Each recipe features ingredients that best compliment a particular loaf of bread, and each was tested in our machines. It is extremely important not to exceed the amounts of flour specified in each of the recipes or else it could result in unsatisfactory baking performance. When creating your own yeast bread recipes or baking an old favourite, use the recipes in this cookbook as a guide for converting portions from your recipe to your breadmaker. t bread Give your just baked bread a professional finish. Select one of the following special glazes to enhance your bread. Egg glaze Beat 1 large egg and 1 tablespoon of water together, brush generously. Note: apply only to doughs before baking. Melted butter crust Brush melted butter over just baked bread for a softer, tender crust. Milk glaze For a softer, shiny crust, brush just baked bread with milk or cream. Sweet icing glaze Mix 1 cup of sifted icing sugar with 1 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 + Place all recipe ingredients into the baking pan so that yeast is not touching any liquid. + __ After completing the process of making dough in your breadmaker, typically when letting dough rise outside the breadmaker, allow 30 minutes or until dough doubles in size. Dough should be lightly greased and covered with grease proof paper and a dry towel. It should be placed in a warm area free from draughts. + Humidity can cause problems, therefore humidity and high altitudes require adjustments. For high humidity, add an extra tablespoon of flour if consistency is not right. For high altitudes, decrease yeast amount by approximately ‘4 teaspoon, and decrease sugar and/or water or milk slightly. + _ The DOUGH setting is great for mixing, kneading and proofing, allowing dough to rise. Use the automatic breadmaker to prepare this dough so all you need to do is shape and bake it according to your recipe. + _ When recipes call for a ‘lightly floured surface,’ use 1 or 2 tablespoons of flour on the surface. You may want to lightly flour your fingers or rolling pin for easy dough manipulation. + When you let dough ‘rest’ and ‘rise’ according to a recipe, place it in a warm, draught-free area. If the dough does not double in size, it may not produce a tender product. + _Ifthe dough you are rolling shrinks back, let it rest covered for a few minutes before rolling again. + Dough may be wrapped in plastic and stored in a freezer for later use. Bring the dough to room temperature before using. + After 5 minutes of kneading, open the lid and check the dough consistency. The dough should form a soft, smooth ball. If too dry, add liquid. If too wet, add flour (!/, to 1 tablespoon at a time). + When using honey, malt extract, golden syrup or treacle, coat the spoon or cup with oil first, this will prevent these ingredients from sticking to the spoon or cup.

48268 Rev 3 11/9/08 15:13 Page 15 Recipes All of the following recipes use this same general Italian herb bread method: 1 lb 21b 1 Measure ingredients into the baking pan. Water 1 cup 11% cup 2 Use tepid water 21-28°C. Skimmed milk powder 21/2 tbsp 3tbsp 3 Insert the baking pan securely into the unit, close Sunflower oil 21% tbsp 3tbsp the lid. Sugar 214 tbsp 212 tbsp 4 Select the appropriate bread setting. Sait 112 tsp 2tsp 5 Push the start button. Strong white bread flour 8 cups 4 cups 6 When the bread is done, remove the pan from the Dried marjoram 112 tsp 2tsp unit using oven mitts. Dried basil 112 tsp 2tsp 7 Remove the bread from the baking pan (and the Dried thyme 112 tsp 2tsp kneading blade from the bread if necessary). Fast action yeast 14 tsp 1e 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 & onion bread flours and Easybake Allinson yeast. 1e lb 21b Water 1 cup 17 cup Skimmed milk powder 2 tbsp 21 tbsp 1 Recipes for basic breads Sugar 1 tbsp 2tbsp . 7 Salt ‘a tsp Ttsp Onion granules 112 tbsp 2 tbsp Basic white bread Mature grated cheddar cheese 1 cup 172 cups 1lb* 1 lb 21b Strong white bread flour 3 cups 4 cups Water Sscup 1scup 12 cups Fast action yeast 112 tsp 194 tsp Skimmed milk powder 2tbsp 22tbsp 4tbsp Use setting 1 Basic 1 Basic Sunflower oil 2tbsp 22tbsp 4tbsp Sugar T'atbsp 2/4tbsp 3 tbsp Sait 1tsp T'atsp 2tsp Raisin bread Strong white bread flour 2cups S3cups 4 cups 1e lb 21b Fast action yeast 1isp 1'atsp 1'atsp Water 14 cup 12 cup Use setting 1 Basic 1Basic 1 Basic Skimmed milk powder 3 tbsp 4 tbsp “Use 12 Ib loaf size setting for 1 Ib loaf Sunflower oil 3 tbsp 4 tbsp Sugar 1 tbsp 2 tbsp Softgrain bread Sait 112 tsp 2tsp 12 lb 21b Cinnamon 31 tsp 1tsp Water 1 cup 172 cups Strong white bread flour 3 cups 4 cups Skimmed milk powder 212 tbsp 4 tbsp Fast action yeast 1isp 14 tsp Sunflower oil 2 tbsp 21 tbsp Raisins* $/8 cup 8/4 cup Sugar 214 tbsp 3 tbsp Use setting 1 Basic 1 Basic Salt 1 tsp 2tsp * Add the fruit when the beeper sounds. Strong white softgrain bread flour 3 cups 4 cups Fast action yeast 1tsp 1tsp Sun-dried tomato loaf Use setting 1 Basic 1 Basic 1e lb 21b Water 1 cup 13 cups Skimmed milk powder 21% tbsp 3 tbsp Brown loaf Sunflower oil 214 tosp 3 tbsp TI" Telb 21b Sugar 2/atbsp 3tbsp Water %4 cup 1cup 172 cups Salt 14 tsp 112 tsp Skimmed milk powder i'2tbsp 2tbsp S3tbsp Dried mixed herbs 112 tsp 2tsp Sunflower oil i'2tbsp 2tbsp S3tbsp Strong white bread flour 3 cups 4 cups Sugar 2‘atbsp 2/2tbsp 4tbsp Fast action yeast 14 tsp 112 tsp Salt 1isp 1'atsp 2tsp Sun-dried tomatoes $/8 cup T2 cup Strong brown bread flour 2cups 3cups 4 cups Use setting 1 Basic 1 Basic Fast action yeast 1isp 1'atsp 12tsp Use setting 1 Basic 1Basic 1 Basic “Use 12 Ib loaf size setting for 1 Ib loaf

48268 Rev 3 11/9/08 15:13 Page 16 2 Recipes for french bread 4 Recipes for cake and quick bread Important French bread The cakes produced in this breadmaker will not rise to 4 1b* lb 21b fill the pan completely, they will be approximately Water %4 cup 1cup 17 cup 55mm (2"') tall. The standard cake is a Madeira type Skimmed milk powder 1'2tbsp 2tbsp 212tbsp which is moist, rich and dense in texture. Adjustments Sugar Satbsp 1tbsp 14tbsp to the recipe may be required for personal taste - less Sait 1tsp 1tsp 1'atsp butter and sugar to reduce the richness, less water Sunflower oil 1tbsp 1tbsp 12tbsp and/or eggs to reduce moisture. Strong white bread flour 2cups S3cups 4 cups Variations Fast action yeast 1tsp 1tsp 14 tsp Cherries - {/, cup cherries halved (wash thoroughly to Use setting 2 French 2 French 2 French remove the excess syrup) and allow them to drain and “Use 12 Ib loaf size setting for 1 Ib loaf dry on absorbent paper; or mixed fruit - {/, cup or chocolate chips - 1/, cup Add any of these variations into the breadpan last, on top of the other ingredients. Maderia cake mix Wholewheat bread Ingredients group 1 1lb* 1elb 21b Butter (melted) 8/4 cup Water %acup 1'ecup 1%s cup Vanilla essence fa tsp Skimmed milk powder 1tbsp 1'2tbsp 3tbsp Eggs (beaten) 3 medium Sunflower oil 1'2tbsp 2tbsp 3tbsp Lemon juice 2 tsp Brown sugar Satbsp 2'2tbsp 212 tbsp Salt Satsp 1'atsp 1'2tsp Ingredients group 2 Strong wholemeal bread flour 2cups 3cups 4 cups Plain flour 15 cup Fast action yeast Tatsp Satsp Sa tsp Baking powder 2 tsp Vitamin C tablet (crushed) - 1x100mg 1x100mg Granulated sugar 1 cup Use setting 3 Wholewheat Use setting 4 Cake “Use 12 Ib loaf size setting for 1 Ib loaf Method Granary loaf 1 Mix group 1 together in a separate bowl. 12 lb 21b 2 Sieve group 2 together in a second bowl. Water 1 cup 15 cup 3 Combine groups 1 and 2 together until mixed. Skimmed milk powder 2 thsp 3 tbsp 4 Pour mixture into breadpan. Sunflower oil 2 tbsp 3 tbsp Soft brown sugar 212 tbsp 5 tbsp Mixed fruit cake Salt 14 tsp 2tsp Ingredient group 1 Granary malted brown bread flour 3 cups 4 cups Butter (melted) 8/4 cup Fast action yeast 3 tsp Sa tsp Vanilla essence fa tsp “Vitamin C tablet 1x100mg 1x 100mg Eggs 3 Use setting 3 Wholewheat Lemon juice 2tsp “Optional: By adding a vitamin C tablet, the rise of the bread can Dried mixed fruit $/8 cup be improved. Crush tablet between 2 teaspoons and add. Ingredient group 2 Plain flour 15 cups Baking powder 2tsp Sugar 1 cup Ground cinnamon fa tsp Ground nutmeg fa tsp Use setting 4 Cake Method Follow method given for madeira cake mix.

48268 Rev 3 11/9/08 15:13 Page 17 Banana and nut bread Chocolate bread Ingredients group 1 1e lb 21b Butter (melted) 2 tbsp Water 1 cups 12 cups Milk 1 tbsp Egg (beaten) 1 medium 1medium Mashed banana 1 cup Skimmed milk powder 1 tbsp 172 tbsp Egg 1 Sunflower oil 1 tbsp 172 tbsp Walnuts (chopped) Ÿ2 cup Sugar Ÿ2 cup 8/4 cup Lemon rind 1tsp Salt ‘2 tsp 1tsp Walnuts (chopped) * Ÿ cup Ta cup Ingredients group 2 Strong white bread flour 218 cups 3 cups Plain flour 12 cup Cocoa powder Ÿ2 cup 8/4 cup Bicarbonate of soda ‘2 tsp Fast action yeast ‘2 tsp T2 tsp Baking powder fa tsp Use setting 5 Sweet 5 Sweet Sugar Ÿ2 cup * Add the walnuts when the beeper sounds Salt fa tsp Use setting 4 Cake Fastbak Method 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 270m Skimmed milk powder 2 tbsp Porridge oats bread Sait 1tsp Milk 1 cup Sugar 4tsp Eggs (beaten) 2 Sunflower oil 2 tbsp Sunflower oil ‘2 tsp Strong white bread flour 3 cups Golden syrup 2 tbsp Fast action yeast 3tsp Porridge oats 1 cup Use setting 6 Fastbake Sugar Ÿa cup Salt 1tsp Plain flour 2 cups Baking powder T2 tsp 7 Recipes for Fastbake II Bicarbonate of soda Va tsp © Use setting 4 Cake Fastbake large white Water 360mI 5 Sweet Skimmed milk powder 3tbsp . Sait 1'2 tsp Sugar 5tsp Mixed fruit loaf Sunflower oil 8 tbsp 1lb* 1'2lb 21b Strong white bread flour 4 cups Water 4 cup 18 cups 1!4 cups Fast action yeast 3 tsp Skimmed milk powder 2tbsp 2/2tbsp 3 tbsp Use setting 7 Fastbake Sunflower oil 2tbsp 2/2tbsp 3 tbsp Sugar 5tbsp ‘cup ‘3 cup Salt 1isp 1'atsp 1'2tsp Strong white bread flour 2cups 3cups 4 cups Nutmeg Tatsp atsp 1tsp Fast action yeast 1isp 1'atsp 1'2tsp Dried mixed fruit + Vacup ‘2cup 23 cup Use setting 5 Sweet 5 Sweet 5 Sweet

• Use 1! Ib loaf size setting for 1 Ib loaf + Add the fruit when the beeper sounds

48268 Rev 3 11/9/08 15:13 Page 18 Pizza base Water 1 cup Butter (melted) 1 tbsp White bread rolls Sugar 2 tbsp Water 14 cups Salt 1tsp Skimmed milk powder 1 tbsp Strong white bread flour 29/4 cups Butter melted 2 tbsp Fast action yeast 1tsp Sugar 2 tbsp Use setting 8 Dough Salt 1'2 tsp Strong white bread flour 314 cups Method Fast action yeast 1'2 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 glaze. 6 Bake for approximately 15-20 minutes at 190°C. Marmalade Wholewheat bread rolls Juice from oranges 3 medium Water 14 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 2tsp Brown sugar 1 tbsp Use setting 9 Jam Salt 1'2 tsp Strong wholewheat bread flour 314 cups Comments Fast action yeast 1'2 tsp °_ Warm the jars before filling. Use setting 8 Dough + Use extra bake time, if needed, according to set of the marmalade and the size of the oranges. Method + _ Remove the paddie with tongs before pouring the Follow method given for white rolls. marmalade into the jars. + _ Do not lift the lid during mixing. Hot cross buns +_ Seville oranges should be used for marmalade but Water 1 cup are only available in January. If using other oranges, Butter (melted) T4 cup pectin will be needed to firm up the marmalade. Sugar T4 cup + _ This recipe will fill approximately 1 medium (400g) Egg (beaten) 1 jar. Salt 1tsp Strong white bread flour 354 cups Raspberry and apple jam Fast action yeast 2tsp Raspberries, frozen, measured before defrosting 2 cups Cinnamon 1tsp Chopped baking apples (peeled and cored) 1 cup Nutmeg fa 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. °_ Warm the jars before filling. 2 Glaze with egg and milk (but not the cross). +. Use tongs to remove the paddie 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. + __ Do not open lid during mixing. 5 Glaze with egg and milk if required.

48268 Rev 3 11/9/08 15:13 Page 20 Gluten free white bread 21b Water 15 cups Gluten free breads are yeast leavened breads, Skimmed mik powder 4 tbsp where Gluten (a protein part of the wheat, also Granulated sugar 3 tbsp found in Oats, Barley and Rye) is removed. Sat 2tsp 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. lt is found in most high street chemists je mix 1 packet and health food stores, however, it is expensivel Dry yeast (supplied with flour) 3, 1sp Morphy Richards has developed these recipes Use setting 1 basic using one particular brand: ‘Nutricia Glutafin’ Gluten Thojoafis nearly 2Ib 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) 3, cup (0844 871 0944 in the UK, and 1800 409 119 inthe Yanila essence Ta p Republic of Ireland) for further recipes when Eggs (beaten) 3 medium available. Lemon juice 2tsp The bread is excellent on the day it is made, but Water Ta 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 glutafn gluten free (white mbQ 19% cup microwave for 10-15 seconds will usually do this. Baking powder 2tsp Any remaining fresh bread can be frozen for Caster sugar T3 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 required and quickly thaw, use the microwave if required. 1 Mix group 1 together in a separate bowl. 2 Sieve group 2 together in a second bowl. 3 Combine groups 1 and 2 together until mixed. 4 Pour mixture into breadpan. mixes Bread 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. À packet of this mix will produce a 500g loaf, just over 1 lb.

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: À 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) WT 15 Cup White Brown Granary Whole- UA 30 Plain meal DA 60 Softgrain » Fo Ta LE) 20 LE) 17 /a 36 39 38 33 k 7” FU A 72 78 75 66 Hi 00 OA 108 117 113 99 PR me 4 144g 1569 150g 132g PE 360 17% 162 176 169 149 PE 200 114 180 195 188 165 He pe 1% 216 234 225 198

48268 Rev 3 11/9/08 15:13 Page 22 Baking cycle times Operation sequence and times Program no. Knead 1 Rise 1 Knead 2 Rise 2 Rise 3 Bake Total Keep Bread type Ten beeps time warm and size indicate ingredients can be Hours: Times in minutes added + minutes 1 Basic, small 9 20 14e 25 45 60 2:53 60 Basic, large 10 20 15e 25 45 65 3:00 60 2 French, small 16 40 19e 30 50 65 3:40 60 French, large 18 40 22e 30 50 70 3:50 60 3 Whole wheat, small 9 25 18e 85 70 55 3:82 60 Whole wheat, large 10 25 20e 85 70 60 3:40 60 4 Cake 7 5 8 80 1:40 60 5 Sweet, small 10 5 20e 30 55 50 2:50 60 Sweet, large 10 5 20e 30 55 55 2:55 60 6 Fastbake,smal 11 17 42 1:10 60 7 Fastbake large 12 20 43 115 60 8 Dough 20 30 40 1:30 9 Jam 15+ 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 andoffto offthenruns andoff‘to on and off‘ and off to to continuous reach25*C continuousy, reach 32°C, toreach reach 121°C heating then punches 38°C may also cycle on and off" to reach 30°C The delay timer is available on all programs except 6 and 7 Fastbake. Maximum delay is 13 hours + À 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) 1 The heating is switched on and off only if the temperature is lower than 121°C + At the end of rise 2, the kneading blade will reverse direction to allow the blade to drop down

48268 Rev 3 11/9/08 15:13 Page 23 Need help? Questions about general performance and operation Question 1 What should I do if the kneading blade comes out with the bread? Remove it with a pair of plastic tongs before slicing the bread. Since the blade can be disconnected from the pan, it is not a malfunction if it comes out in your bread. Question 2 Why does my bread sometimes have some flour on the side crust? In some cases, the flour mix may remain on the corners of the baking pan. When this happens, it usually can be eaten or simply trim off that portion of the outer crust with a sharp knife. Question 3 Why isn't the dough mixing? | can hear the motor running. The Kneading Blade or baking pan may not be inserted properly. Make sure the pan is facing the right way and that it has ‘clicked’ and seated into the bottom of the breadmaker. Question 4 How long does it take to make bread? Timings for each setting are outlined earlier. Question 5 Why can't | use the timer when baking with fresh milk? The milk will spoil if left sitting in the machine too long. Fresh ingredients such as eggs and milk should never be used with the delayed timer feature. Question 6 Why do I have to add the ingredients in a certain order? This allows the breadmaker to mix the ingredients in the most efficient manner possible. It also serves to keep the yeast from combining with the liquid before the dough is started to mix, which is essential on the time delay. Question 7 When setting the timer for morning, why does the machine make sounds late at night? The machine must start operation when the time delay reaches the start time of the program so that the bread will be ready. These sounds are made by the motor when kneading the dough. It is a normal operation, not a malfunction. Question 8 The kneading blade is stuck in the bread pan. After baking, how do I get it out? The kneading blade may ‘stick’ in place after baking. Running warm or hot water over the blade should loosen it enough to be removed. If still stuck, soak in hot water for about 30 minutes. Question 9 Can | wash the baking pan in the dishwasher? No. The baking pan and kneading blade must be washed by hand. Question 10 What will happen if I leave the finished bread in the baking pan? Whilst still in the breadmaker for the first hour after baking is complete, the bread ’keeps warm’ to prevent it becoming ‘soggy’. Leaving the bread in the breadmaker after the keep warm period may result in a ‘soggy’ loaf of bread as excess steam (moisture) would not be able to escape. Remove and allow to cool on a wire rack after baking to prevent this. Question 11 Why did the dough only partially mix? Why didn't it mix completely? The dough may be too heavy or dry. Also, the kneading blade or baking pan may not be inserted properly. Ingredients may have been added in the wrong order. Question 12 Why didn't the bread rise? The yeast could be bad, past it’s sell by date or possibly no yeast was added at all. Also, if the mixing was not complete, rising problems could develop. Question 13 Why can't the delayed finish be set for more than 13 hours? What is the minimum time a cycle may be delayed? The maximum length of delay is 13 hours including the total cycle time. For example, Setting 1 (basic small) has a cycle time of 3:20. This start is delayed by a maximum of 9:40. The minimum length of delay for each setting is 10 minutes. The delay clock increases and decreases in increments of 10 minutes.

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 second kneading cycle. Note: See ‘Baking cycle times’ chart for ‘Add nuts & raisins’ time. In some cases, ingredients can be broken up during the initial kneading cycle. Each recipe indicates the best time to add fruit and nuts to the dough. Question 15 How come my bread comes out too moist? What can | 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 ‘4 teaspoon and decrease the sugar and/or water/milk slightly. Question 16 Why do I get air bubbles at the top of the bread? This can be caused by using too much yeast. Decrease the yeast by 14 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 l 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 the basic mode, then progress to the others, using the Baking cycle times chart as a guide. Question 19 Is it important for ingredients to be at room temperature before adding them to the baking pan? Yes, even when the delay timer is being used. (Water must be between 21°C and 28°C). Question 20 Why do the loaves vary in height and weight? The whole wheat/wholewheat breads are always shorter. Am 1 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 1 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.

48268 Rev 3 11/9/08 15:13 Page 25 Troubleshooting Possible cause Bread sinks in the centre Solution. 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 ‘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 ‘ 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 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 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 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

48268 Rev 3 11/9/08 15:13 Page 26 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 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 High humidity and hot ambient temperatures increase yeast activity Bake during the coolest part of the day. Try reducing the yeast by ‘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 onto a rack. Only slice the bread when fully cooled after 20-40 minutes.

48268 Rev 3 11/9/08 15:13 Page 28 Two-year guarantee + _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. To qualify for the two-year guarantee, the appliance must have been used according to the manufacturer’'s instructions. For example, kettles should have been regularly descaled. Morphy Richards shall not be liable to replace or repair the goods under the terms of the Guarantee where: 1 The fault has been caused or is attributable to accidental use, mis-use, negligent use or used contrary to the manufacturer’s recommendations or where the fault has been caused by power surges or damage caused in transit. 2 The appliance has been used on a voltage supply other than that stamped on the products. 3 Repairs have been attempted by persons other than our service staff (or authorised dealer). 4 The appliance has been used for hire purposes or non-domestic use. 5 The appliance is second hand. 6 Morphy Richards are not liable to carry out any type of servicing work, under the guarantee. This guarantee does not confer any rights other than those expressly set out above and does not cover any claims for consequential loss or damage. This guarantee is offered as an additional benefit and does not affect your statutory rights as a consumer. *_ This guarantee is valid in the UK and Ireland only. If you have any difficulty with your appliance, do not hesitate to call us. We’re more likely able to help than the store from where you bought it. Please have the following information ready to enable our staff to deal with your query quickly: + _ Name of the product; +. Model number as shown on the underside of the appliance.

B 1800 409 119 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. morphu richards The After Sales Division, Morphy Richards Ltd, Mexborough, South Yorkshire, England, S64 8AJ Helpline (office hours) UK 0844 871 0944 Republic of Ireland 1800 409 119 BM48268 MUK Rev 3 09/08