Compact breadmaker Please read and keep these instructions 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 loaf rises too high and then collapses ensure the ingredients were measured accurately. If problem persists, reduce yeast by a quarter of a teaspoon www.morphyrichards.
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.
Contents Operating instructions Important safety instructions Introduction Before first use Electrical requirements About this breadmaker About the recipes Components Control panel 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 t
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. It’s as simple as one-two-three. 1 Put in the ingredients.
Components Viewing window Control panel Cover Lid handle Air vents Main body Blade has two positions Handle Upright position Baking pan Down position Kneading blade Rotating shaft 5
Control panel buttons, display & functions Display window Shows browning level selected Shows weight selected Shows the program number Shows time left before completion (3:20, for example, is 3 hours and 20 minutes; 0:20 is 20 minutes) Shows temperature warning - see ‘Troubleshooting’ Timer delay buttons Use to delay the start of bread making 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 10
Program descriptions 1 Basic white (3:00 and 2:53) For white and brown bread. Also for flavoured breads with added herbs and raisin. 8 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. 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. 9 Sandwich (3:00 and 2:55) This is to bake light texture bread but with a softer but thicker crust.
Using your breadmaker 1 Take out the pan Open the lid and remove the pan by lifting the handle, turning anti-clockwise and lifting out. Place on the work surface. It is important that the pan is filled with ingredients outside the machine so that any accidental spillage is not ignited by the heating elements. 11 Progress The breadmaker will automatically proceed through the programmed stages as shown in the ‘Baking cycle times’ section.
Using the timer Slicing and storing bread 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.
Care and cleaning Storing the unit 1 WARNING: To prevent electrical shock, unplug the unit before cleaning. 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. 2 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.
Know your ingredients Understanding baking It is often said that cooking is an art relying on the creativity of the chef while baking bread is much more of a science. This means that the process of combining flour, water and yeast results in a reaction that produces bread. You have to remember that when the ingredients combine with each other they produce a specific result.
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. measurement. A ‘guesstimate’ is not good enough as it could throw out the critical balance of the recipe.
• There are 2 spoons provided to cover all combinations of quantities in the recipes. Tablespoon tbsp, teaspoon, for 1/2 teaspoon measurements use the 1/4 tsp twice. 1tsp = 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.
Recipes All of the following recipes use this same general method: 1 Measure ingredients into baking pan. 2 Use tepid water 21-28ºC. 3 Insert baking pan securely into unit, close lid. 4 Select appropriate bread setting. 5 Push start button. 6 When bread is done, remove pan from unit using oven mitts. 7 Remove bread from baking pan, (and kneading blade from bread if necessary). 8 Allow to cool before slicing. This method is modified by notes, if applicable, at the end of each recipe.
2 Recipes for french bread French bread Water Skimmed milk powder Sugar Salt Sunflower oil Strong white bread flour Fast action yeast Use setting 1 lb 3/ cup 4 11/2 tbsp 3/ tbsp 4 1 tsp 1 tbsp 2 cups 1 tsp 2 French 11/2 lb 1 cup 2 tbsp 1 tbsp 1 tsp 1 tbsp 3 cups 1 tsp 2 French 3 Recipes for wholewheat breads Wholewheat bread Water Skimmed milk powder Sunflower oil Brown sugar Salt Strong wholemeal bread flour Fast action yeast Vitamin C tablet (crushed) Use setting 1 lb 11/2 lb 3/ cup 11/8 cup 4 1 tbsp
Banana and nut bread Chocolate bread Ingredients group 1 Butter (melted) Milk Mashed banana Egg Walnuts (chopped) Lemon rind 2 tbsp 1 tbsp 1 cup 1 1/ cup 2 1 tsp Ingredients group 2 Plain flour Bicarbonate of soda Baking powder Sugar Salt Use setting 11/2 cup tsp 1/ tsp 4 1/ cup 2 1/ tsp 4 4 Cake 1/ 2 1 lb 3/ cup Water 4 Egg (beaten) 1 1/ tbsp Skimmed milk powder 2 1/ tbsp Sunflower oil 2 1/ cup Sugar 4 1/ tsp Salt 4 1/ cup Walnuts (chopped) * 8 Strong white bread flour 2 cups 1/ cup Cocoa powder 4 1/
6 Recipes for dough Pizza base White bread rolls Water Skimmed milk powder Butter melted Sugar Salt Strong white bread flour Fast action yeast Use setting 11/4 cups 1 tbsp 2 tbsp 2 tbsp 11/2 tsp 31/4 cups 11/2 tsp 6 Dough Method 1 Knead and shape the dough into 6 rolls. 2 Place on a greased baking tray. 3 Brush lightly with melted butter. 4 Cover for 20-25 minutes. 5 Allow to rise until they are double in size and glaze. 6 Bake for approx 15-20 minutes at 190°C.
8 Speciality Malt loaf 1 lb 3/ cup Water 4 3/ tsp Salt 4 Sunflower oil 1 tbsp Black treacle 1 tbsp Malt extract 11/2 tbsp Plain flour 2 cups 3/ tsp Fast action yeast 4 3/ cup Sultanas* 4 Use setting 8 Speciality * Add the fruit when the beeper sounds 11/2 lb 1 cup 1 tsp 2 tbsp 11/2 tbsp 2 tbsp 3 cups 1 tsp 1/ cup 2 8 Speciality 9 Recipes for sandwich breads Sandwich loaf Water Soft margarine or butter Salt Skimmed milk powder Sugar Strong white bread flour Fast action yeast Use setting 1 lb 3/ cup 4 1 tb
Gluten free white bread Gluten free recipes Gluten free breads are yeast leavened breads, where Gluten a protein part of the wheat (also found in Oats, Barley and Rye) is removed. People who cannot tolerate Gluten in their diet (known as Coeliacs) can obtain this flour on prescription. It is found in most high street chemists and health food stores, it is expensive! Morphy Richards has developed these recipes using one particular brand ‘ Nutricia Glutafin’ Gluten free white flour mix and fibre mix.
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.
Baking cycle times Operation sequence and times Program no.
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.
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.
Troubleshooting Possible cause Solution Bread sinks in the centre Too much liquid or liquid too warm Measure ingredients accurately.
Bread under baked with soggy centre Too much liquid from fresh or canned fruit Always drain liquids well as specified in the recipe. Water may have to be reduced slightly Large amounts of rich ingredients like nuts, butter, Measure ingredients accurately. Never exceed the dried fruits, syrups and grains will make dough heavy.
Two-year guarantee • It is important to retain the retailers 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.