User's Manual

read over browned

oo much sugar Measure ingredients accurately

rust colour set too high Set crust colour to light

Bread has large holes in 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 Bake during the coolest part of the day. Try reducing

nd increase yeast activity the yeast by

1/4 t

easpoon or use liquids direct from the refrigerator. Do not use the

imer function

ater was too hot and killed the yeast Use liquids at temperatures between 21°C and 28°C

ead surface is sticky

Bread was left in the machine too long and condensation Whenever possible, remove bread from the baking pan and cool on a wire rack before

ollected on the baking pan keep warm period ends

he wet/dry balance of the ingredients may Measure ingredients accurately

be incorrect

H:HH m

essage on display

mperature in breadmaker is too high P

ress the Stop button. Remove the baking pan, leave 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.

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