ma-baker bread maker 600W Model: 26500 PLEASE READ ALL INSTRUCTIONS BEFORE USE MW_CObm26500_Mabaker_IM.
Important safety instructions Children 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. Never allow a child to operate this appliance.
Contents Operating instructions Important safety instructions Introduc tion B e fore firs t us e E le c tric a l re quire me nts A bout this bre a dma k e r A bout the re c ipe s C ompone nts Control panels buttons, display and functions P rogra m de s c riptions U s ing your bre a dma k e r U s ing the time r B e e pe r P owe r inte ruption S lic ing a nd s toring bre a d C a re a nd c le a ning S toring the unit K now your ingre die nts M e a s uring ingre die nts Ingre die nt te mpe ra ture s Creating yo
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 Air vents Viewing window Cover Lid handle Control panel Air vents Main body Handle Baking pan Kneading blade Rotating shaft 5 MW_CObm26500_Mabaker_IM.
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’ 1 2 3 4 Basic white French Wholewheat Quick 5 6 7 8 Sweet Fastbake I Fastbake II Dough 9 10 11 12 Jam Cake Sandwich Extrabake e m en tim u e co tim lou r Light Medium Dark 1.
Program descriptions 1 B asic white (3:00 and 2:53) For white and brown bread. Also for flavoured breads with added herbs and raisin. 2 French (3:50 and 3:40) For the baking of light weight bread such as french bread which has a crisper crust and light texture. 3 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.
Using your breadmaker 1 Take out the pan Open the lid and remove the pan by lifting the handle, turning anti-clockwise and lifting out. Place on the work surface. It is important that the pan is filled with ingredients outside the machine so that any accidental spillage is not ignited by the heating elements. 2 Attach the blade Attach the kneading blade to the shaft by pushing on. 3 Measure ingredients Measure the ingredients required and add them all into the pan in the order listed.
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 btween now and then. For example, if you want a loaf at 8am, and it is now 7.
Care and cleaning 1 C aution: To prevent electrical shock, unplug the unit before cleaning. 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. Storing the unit 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.
Know your ingredien 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. Eggs Eggs add richness and a velvety texture to bread doughs and cakes.
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 of milk to make a glaze consistency and drizzle over raisin bread or sweet breads.
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.
4 Recipes for quick setting Malt loaf 1 1/2 lb W a ter 1 cu p Sa lt 1 t sp Su n f lo w e r o i l 2 t sp B la ck t r e a cle 11/2 tbsp M a lt e xt r a ct 2 t bsp Pl a i n f l o u r 3 cu ps Fast action yeast 1 tsp 1 / cup Sultanas* 2 U se se t t i n g 1 B a si c * Add the fruit when the beeper sounds 2 lb 1 1/4 cup 1 t sp 3 t bsp 2 1/2 tbsp 3 t bsp 4 cu p 1 1/4 tsp 3 / cup 4 1 B a si c 2 Recipes for french bread French bread 1 lb* 1 1/2 lb 2 lb 3 / cup Water 1 cup 1 1/4 cup 4 Skimmed milk powder 1 1/2 tbsp
8 Recipes for dough Chocolate bread 1 1/2 lb 2 lb W a ter 1 cu ps 1 1/2 cups E g g (be a t e n ) 1 m e diu m 1 m e diu m Skimmed milk powder 1 tbsp 1 1/2 tbsp Su n f lo w e r o i l 1 t bsp 1 1/2 tbsp 1 3 / cup /2 cup Sugar 4 1 / tsp Salt 1 tsp 2 1 / cups Walnuts (chopped) * 4 Strong white bread flour 2 1/8 cups 3 cups 1 / cup 3 / cup Cocoa powder 2 4 Fast action yeast 1 tsp 1 1/2 tsp U se se t t i n g 5 Sw e e t 5 Sw e e t * Add the walnuts when the beeper sounds 6 Recipes for Fastbake I Fastbake small wh
10 Recipes for cakes Pizza base W a ter B u t t e r (m e lt e d) Su g a r Sa lt St r o n g w h i t e br e a d f lo u r Fa st a ct i o n ye a st U se se t t i n g 1 cu p 1 t bsp 2 t bsp 1 t sp 2 3/4 cups 1 t sp 8 Dough Method 1 Pre-heat oven. 2 Shape into a flat round shape. Place on a greased baking tray. Brush lightly with oil. 3 Cover for 15 minutes and allow to rise. 4 Add your desired topping. 5 Bake at approx 200ºC until golden brown.
11 Recipes for sandwich breads Sandwich loaf W a ter Soft margerine or butter Salt Skimmed milk powder Su g a r Strong white bread flour Fast action yeast U se se t t i n g 1 1/2 lb 260m l 1 1/2 tbsp 2 lb 1 1/3 cups 2 tbsp 1 / tsp 1 tsp 2 1 1/2 tbsp 2 tbsp 3 t bsp 31/2 tbsp 3 cups 4 cups 3 / tsp 1 tsp 4 1 1 Sa n d w i ch Softgrain sandwich loaf 1 1/2 lb 2 lb W a ter 260m l 1 1/3 cups Butter (melted) 1 1/2 tbsp 2 tbsp 1 / tsp Salt 1 tsp 2 Skimmed milk powder 1 1/2 tbsp 2 tbsp Su g a r 3 t bsp 31/2 tbsp St
Baking cycle times Operation sequence and times Program no.
Need help? Questions about general performance Question 7 and operation When setting the timer for morning, why 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 Salt was not added, causing bread to over rise and collapse T o o m uc h y e a s t w a s a d d e d 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.
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