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Two year guarantee

This guarantee is valid in the UK and Ireland only. It is in

your interest to retain the retailers receipt as proof of purchase.

Please quote t he following information if the product develops a

fault. These numbers can be found on the base of the product.

Model No. Serial No.

All M orphy Richards Products are individually t ested before

leaving the factory. In the unlikely event of any appliance proving

to be faulty w ithin 28 days of purchase it should be returned to t he

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 w rite t o t he

address below. You will be asked to return the product (in secure,

adequate packaging) to the address below along w ith a copy of

proo f of purchase. Subject t o t he exclusions set out below (see

Exclusions) the faulty appliance will then be repaired or replaced

and dispatched usually within 7 working days of receipt.

If for any reason this item is replaced during the 2 year

guarantee period, the guarantee on the new it em will be calculated

from original purchase date. Therefore it is vital t o retain your

original t ill receipt or invoice to indicate the date of initial purchase.

To qualify for the 2 year guarantee the appliance must have

been used according t o t he manuf acturers instructions. For example

kett les should have been regularl y descaled or an iron cord should

have been sto red as recommended by the instructions.

Exclusions

Morphy Richards shall not be liable to replace or repair the

goods under the t erms of the Guarantee where:

1 The fault has been caused or is attr ibutable to accidental use,

mis-use, negligent use or used contrary to the manufacturersrecommendations 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 p roducts.

3 Repairs have been att empted by persons other t han our service

staff (or authorised dealer).

4 Where the appliance has been used for hire purposes or non-

domest ic use.

5 Morphy Richards are not liable to carry out any type of servicing

work, under t he guarantee.

6 Plastic filters for all Morphy Richards kettl es and coff ee makers

are not covered by 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 benefi t and does not affect your statu tory righ ts as a

consumer.

The After Sales Division, Morphy Richards Ltd, Mexborough, South Yorkshire, England, S64 8AJHelpline (office hours): UK (local rate) 08450 777700, Republic of Ireland 1800 409119The After Sales Division, Morphy Richards Ltd, Mexborough, South Yorkshire, England, S64 8AJHelpline (office hours): UK (local rate) 08450 777700, Republic of Ireland 1800 409119

Breadmaker48220 series

Fastbake48230Please read and save t hese instructions


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2

IMPORTANT SAFEGUARDS

WHEN USING ELECTRICALAPPLIANCES, BASIC SAFETYPRECAUTIONS SHOULD ALWAYS BEFOLLOWED, INCLUDING THE

FOLLOWING:1 Read all inst ruct ions careful ly.2 Do not touch hot surfaces. Use oven

mitts or oven gloves when removingthe hot bread pan.Do not cover the steam ventopenings under any circumstances.

3 To protect against electrical shock,do not immerse cord or plug inwater or other liquid.

4 Close supervision is necessary whenany appliance is used near children.5 Unplug the power supply cord w hen

the appliance is not in use, or beforecleaning.Allow t o cool before putt ing on ortaking off any parts, and beforecleaning the appliance.

6 If t he mains lead of this appliance isdamaged do not use it . The leadmay only be replaced by MorphyRichards Ltd or an agent of thecompany, since special purpose toolsare required. Telephone MorphyRichards helpline for advice.

7 The use of accessory attachmentsnot recommended by themanufacturer may cause damage tothe Breadmaker.

8 Do not use outdoors.9 Do not let t he power supply cord

hang over the edge of table orcounter, or touch hot surfaces.

10 Do not place the appliance on ornear heat sources such as gas orelectric stove ovens, or burners.

11 Extreme caution must be givenwhen moving an appliancecontaining hot contents or l iquids.

12 To disconnect, press STOP, t henswitch socket off and remove plugfrom wall out let. Grip plug and pullfrom wall outlet.

Never pull on the cord.13 Do not use the Breadmaker for

other than intended use.14 Avoid contact with moving parts.15 Put ingredients into the baking pan,

then fit the baking pan into theBreadmaker. The baking pan mustbe in place prior to switching on theappliance.

16 Do not operate this appliance in the

presence of explosive and/orflammable fumes.17 This appliance is intended for

household use only and not forcommercial or industrial use.

18 To avoid damaging the machine, donot place the baking pan or anyobject on top of the unit.

19 Do not clean with scouring pads.The baking pan and kneading bladehave a non-stick coating. Do notwash the baking pan in adishwasher.Refer to Cleaning section of thisbook.

20 Do not use Breadmaker for storagepurposes nor insert any ut ensils, asthey may create a f ire or electricshock.

SAVE THESEINSTRUCTIONS


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Things you should know about your breadmaker

3

Your bread maker makes regular 450g (1lb) andlarge 675g (11/2lb) loaves of bread (approx weights)

There are 11 settings, including one for dough. A Keep Warm function prevents the bread from

gett ing soggy by keeping f inished bread warm up

to an hour af ter t he baking is completed. Thisfunction stops when the un it is turned OFF/STOP orunplugged.

An added-ingredient function signals wit h anaudible tone when it is time t o add ingredientssuch as fruits or nuts to recipes used with the BasicBreads (2-3) and Sweet (8) settings. The signaltone comes on 32 minutes into the cycle (afterinitial kneading) so that your f ruit or nut s willremain whole rather than be chopped up by thekneading blade. If you use the TIMER to delaybaking, you may add all ingredient s at once and

bypass th is function; how ever, your f ruit or nut smay get somewhat chopped.

Do not cover the bread maker wit h towels or othermaterial t hat may prevent steam f rom escaping.Some steaming from vents is normal.

Do not place any objects on top of the breadmaker.

Unplug the unit and wait until it cools, thenremove any food substances from inside the innercase of the Breadmaker by w iping wi th a dampsponge or cloth. See Care and Cleaning, page 12for full cleaning details.

IM PORTANT: Always add ingredients in t he orderthey are specified in the recipe. For best result s,accurate measuring of ingredients is veryimportant. The breadmaker and t heingredients should be at room temperature.Do not put larger quantities than recommendedinto the baking pan as it may produce poor result s

and may damage the bread maker.

Electrical requirements

Check that the voltage on the rating plate of yourappliance corresponds with your house electricitysupply which must be A.C. (Alternating Current).

If t he socket out lets in your home are not suitablefor the plug supplied with this appliance, the plug

should be removed and the appropriate one fitted.Note: The plug removed from t he mains lead, if

severed, must be destroyed as a plug with baredflexible cord is hazardous if engaged into a live socketoutlet.WARNING: THIS APPLIANCE M UST BE EARTHED.

Should the fuse in the 13 amp plug require

changing a 13 amp BS1362 fuse must be f it ted.

Before first useEnjoy using your Morphy Richards Breadmaker.Before first use, please take a few minutes to read

this instruction book and to find a place to keep ithandy for reference.

Pay part icular att ention to the safety inst ructionswe have provided for your protection.

Carefully unpack the Breadmaker and remove allpackaging materials. To remove any dust that mayhave accumulated during packing, w ipe the bakingpan, kneading blade and outside surface of theBreadmaker w ith a clean, damp clot h. Do not usescouring pads or any abrasives on any part of theBreadmaker.


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Components

4

BA

C

Kneading bladeMeasuring cup

and

Spoon Wirehandle

Baking pan

Rotatingshaft

Lid handle

Lid

Viewing w indow

Vent

Power supplycord

Main body

Side vents(on bot h sides)

Baking pan(installed in case)

Control panel

Inner case

Back vents

(not visible here)

Tablespoonmeasure

Teaspoonmeasure


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Contents

5

Operating instructionsImportant Safeguards 2Things you should know about yourbreadmaker 3Before f irst use 3

Components 4Control panels sett ings and funct ions 6Sett ing descript ions 7How to use your breadmaker 8-10Using t he t imer f or delayed complet ion 10Slicing and storing bread 10Care and cleaning 11Knowing your ingredients 12-13Measuring your ingredients 13-14Ingredient temperatures 14Creat ing your own yeast breads 14Other t ips 14

Special glazes for yeast breads 14

Recipes

Yeast breadsBasic white bread 15100% wholemeal bread 15Brown bread 15Soft grain bread 15Granary bread 15Italian herb bread 15Cheese n onion bread 16Pesto bread 16Olive bread 16French bread 16Cottage dill bread 16Yoghurt bread 16Sun-dried tomato bread 16

Chunky nut bread 17Sunny orange bread 17Raisin bread 17Mixed fruit bread 17Peanut butter bread 17Cranberry nut bread 17

Chocolate bread 18

Dough recipesRussian kulich 18Bagels 18Croissants 18Pizza dough 19White rolls 19Wholemeal rolls 19Raspberry braid 19-20Hot cross buns 20English muff ins 20Raisin kolocky 20-21Doughnuts 21Standard cake mix 21Banana nut bread 21Apple and walnut cake 21

Jam 22

Fastbake 23

Extrabake 24

Further informationBaking cycle t imes 25Need help? (quest ions and answ ers) 26-27Baking t ips guide f or yeast breads 28-29Troubleshoot ing 30


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6

1

2

3

4

5

Control panel settings & functions

NOTE: When using the touchpad cont rols, be sureto press the pad unt il you hear a beep.

1 Display window Shows the sett ing number you have selected f or a

part icular recipe and shows delayed t ime, if selected. Show s minut e-by-minute baking t ime count down.

2 Tim er setUse when setting the TIMER to delay baking. Show s and arrows. Arrows will move time up or down in 10-minute

increments.

3 SelectPress to select the sett ing of your choice, 1 to 11eg Sett ing 1 for whit e Small, 2 for large, 3 for largedark, 4 f or small wholemeal, etc. The selectedsetting automatically assigns the time needed tocomplete t he process.

4 StartPress to start operation or begin timer countdow nfor delayed completion.

5 StopPress and hold until you hear a beep to stopoperation or cancel a timer sett ing. (Note: Do notpress STOP when you are just checking theprogress of your bread).

D

1

2

3

4

5


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7

Setting descriptions

NOTE: The number in brackets follow ing each sett ingdescript ion represents the tot al program time.

Basic breads

These sett ings are used for breads which pr imari lyuse white flour. These settings have the minimumnumber of rising cycles and the shortest overall timesunt il baking is completed. Therefore, loaves will beslight ly denser t han French or Sweet breads.

Setting 1 Small (2 hours 45 minutes)Setting 1 is for smaller loaves and takes less time

than Setting 2 and 3. Use this setting if you are addingingredient s such as cheese or nut s as they tend t obrown easily.

Setting 2 Large (2 hours 50 minutes)Setting 2 and 3 are for large loaves. Most recipes

use Setting 2.

Sett ing 3 - Large Dark (3 hours 10 minutes)Sett ing 3 has a longer baking time and will produce

a loaf w ith a darker crust .

Whole wheat/ wholemeal

These sett ings are used f or recipes wit h sign if icant

amounts of whole wheat or wholemeal flour. Theybegin with a delay period of 30 minutes during whichthe flours or grains soak in t he liquid ingredients.

Soaking causes the flour or grain to soften andhelps ingredients to combine well. These sett ings alsohave an extra rise cycle to allow heavy wheat/grains toexpand. Breads made wi th wholewheat/w holemealfl our are low er in volume and have a dense texture,compared t o breads made with whit e flour.

Sett ing 4 - Small (4 hours 20 m inutes)

Setting 5 - Large (4 hours 30 minutes)Sett ing 5 has a slight ly longer bake time than 4 and

loaves will have a darker crust. Use 4 to obtain alighter crust or for recipes with added ingredients(bran, raisins, dried f ruit , fru it juice) which may brow neasily.

Setting 6 - Large Rapid (3 hours 20 minutes)

Specialty

Setting 7 French (3 hours 30 minutes)Tradit ionally French bread has a crispier crust and

lighter inside texture than basic breads.

Sett ing 8 - Sw eet (3 hours 25 minutes)Use this setting for recipes that use fruit juice,

additional sugar, or added sweet ingredients such ascoconut flakes, raisins, dried fruit, or chocolate. Bakingtemperature is reduced to prevent burning and theextra r ise cycle gives the loaves a light , airy texture.

Sett ing 9 Dough (1 hours 30 minutes)This sett ing makes dough only and w ill not bake

the final bread. Dough can be shaped to make pizza,rolls, doughnu ts and round or braided breads thatmust then be baked in an oven or f ried in a deep fryer(ie. doughnuts). Follow dough recipes for specificdirections.

Setting 10 Cake (1 hours 50 minutes)

Setting 11 Jam (1 hour)


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8

The 8 bread sett ings in t his unit wi ll combineingredient s, knead and make bread from start to finishautomatically. The DOUGH setting makes dough for a

variety of recipes but you must shape and bake thedough yourself in an oven. To delay complet ion, theautomatic TIMER may be programmed to make breador dough while you are at work or asleep. (See UsingThe Timer For Delayed Complet ion pg. 11).

For all settings (1 to 11)

1 Open the lid and remove the Baking Pan by pullingstraight up on the handle. It is important to removethe Baking Pan from t he unit rather than putt ingingredient s int o the Pan while it is in place to avoid

accidentally spilling ingredients into the inner case.

Warning:Place your automatic breadmaker where it is level,

stable and secure.

2 Attach the kneading blade onto the shaft inside thebaking pan by lining up t he flat side of t he bladewi th the flat side on the shaft . Push the bladefirmly onto the shaft.

Be sure to set t he kneading blade f irmly in to placeotherwise the blade may come off during

operation, which may affect the kneading ormixing.

Be sure the shaft is clean of any residue (i.e.dough). This will ensure the kneading blade w illfu lly seat int o place.

3 M easure ingredients carefully andaccurately.

To measure liquids, use the cup provided and checkthe measurement at eye level.

When measuring dry ingredients, use the cupprovided (ensure it is dried af ter measuring theliquid) and level the ingredients wi th a straightedge knife.

Inaccurate measurement, even if only slightly out,can make a difference in results. Use the measuringspoon and level off w ith a straight edge knife. (SeeMeasuring your ingredients pages 14-15).

Always add ingredients into the baking pan in theorder t hey are listed.

Yeast is always added last. Be sure that t he yeastdoes not touch the liquid ingredients.

Be careful not to m ix the yeast w ith anyof t he w et ingredients especially w henusing the delayed tim er feature, otherwise

the bread m ay not rise properly.

How to use your breadmaker

E

F

G

H

J

Liquids

Dry Ingredients(ie. flour)

Yeast


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9

4 Place the baking pan back into the unit. with theword FRONT on t he rim of the Pan facing towardsthe front of the Breadmaker. Push down on thepan unt il you hear it click firmly into place. Fold t hehandle down.

Special NoteIf the baking pan is not installed in the proper

orientation or firmly clicked into place the kneadingblade will fail t o operate. The baking pan can only beinstalled in one position as indicated.

5 Close the lid and connect the plug to an electricalsocket. You will hear a beep sound and the displaywindow will be blank.

6 Select the appropr iatesetting for your recipe(1-11 or 0-12 dependenton model) by pressingthe SELECT but ton onthe pad. Each timeSELECT is pressed, thenumber in the displaywindow will advance tothe next setting.

7 Press START. The bakingtime in hours and minuteswill appear in the display.For example, if you chosea recipe using sett ing 1,the display will show 2:45. It will count down theremaining bake time in one-minute decrements (2:44,2:43, etc) until the bread is done. When the bakingtime is completed, a signal tone will sound three times

and the display window will flash END.

WarningDo not place the baking pan or any other ob ject on

the t op of the unit . To avoid damaging the bread

makers surf ace, do not put any object or t he hotbaking pan on top of the unit.

8 This Breadmaker is designed w ith a Keep Warmfunction that automatically begins when the BAKE

time is completed. At the end of the BAKE cycleEND will appear (in the display window) up t o 60minut es after baking is complete and will keep thebread warm during that time. You may remove thebaking pan at any time during the Keep Warmcycle. To turn of f the Keep Warm feature beforethe 60 minutes are up, simply press the STOPbutton and hold it for 3 seconds until you hear abeep. END will disappear and the display windowwill now be blank.

UNPLUG THE UNIT WHEN FINISHED. Neverleave the unit plugged in w hen not in use.The Keep Warm feature is not provided for the jam

or DOUGH sett ings 5. If you keep f inished dough inthe Breadmaker over a period of time, it may over-rise and produce poor result s. For best result s,remove dough at t he end of the cycle and follow therecipe directions for shaping, rest ing and baking.

9 This Breadmaker has a convenient Viewing Windowso t hat you may watch t he progress of the bread asit is mixed, kneaded, and baked. Occasionally somemoisture may be formed in the window duringprocessing. If moisture forms, you may lift the lid t olook inside during t he mixing and kneading stages,

however do not open the lid during thebaking cycle (approximately the last hour or so)as this may cause the bread to collapse.

10 To remove the bread f rom the baking pan, use anoven glove or oven mit ts and pul l straight up onthe baking pan handle. Turn t he pan upside downand shake the bread out onto a wi re cooling rack.The baking pan has a non-stick coated finish so thatthe bread should come out easily. Do not use metalutensils to remove bread as they may scratch t henon-stick coating. If you have dif ficult y removingbread from the baking pan, slide a flat rubber orplastic spatula along the sides of the pan to loosenthe loaf. Turn t he pan over and shake the loaf out .Allow the bread to cool before slicing (See Slicingand Storing Bread page 11).

If t he kneading blade remains in the bottom of t hebaking pan, it may be necessary to fi ll t he bakingpan with warm water in order to loosen thekneading blade from the shaft.

K

L

M

ON


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10

If t he kneading blade remains in the bottom of t heloaf of bread, use the end of a plast ic spoon orother non-metal utensil to remove. Always check tosee where the kneading blade is when removing abaked loaf of bread. If it remains stuck in the bread

you may accidentally damage it by cut ting int o itwhi le slicing.

Using the timer for delayed

completion

Use the TIMER when you would like to delay thecompletion of your bread. This feature allows you todelay the bake time for up to 12 hours plus the cyclet ime. For example, you can set the TIMER in t he eveningand wake to fresh bread the follow ing morning.

NOTE: Be sure you have followed the How to UseYour Breadmaker steps 1-6 in preparing theingredient s in t he baking pan. It i s not recommendedthat you use the Delayed Complet ion function andTIMER with recipes that call for fresh ingredients whichmight be spoi led such as eggs, f resh milk , sour cream,or cheese.

1 To set t he TIMER, determine when you w ould likeyour bread to be fin ished.

For example, if it is 8pm when you place all your

ingredients in the baking pan and you would liketo wake up to the aroma of f resh-baked bread at8am, you will want a total of 12 hours before yourbread is complete. Once you have chosen theappropriate sett ing f or your recipe (for example, ifyou are doing a Sweet bread, you will push SELECTuntil 8 is showing in the display), you simply set theTIMER to bring it up to your t otal hours in t hiscase 12 hours.

2 Press the arrow on t he cont rol panel and 3:25 the timer for setting 8 will automatically come upin t he display window. Cont inue t o Press untilthe display reads 12:00 (or is as close to this aspossible, since your t imer moves in 10 minut eincrements, your actual reading for t his sett ing w illbe 11:55 or 12:25).

You do not need to mathematically calculate thedif ference betw een the sett ing t ime (3:25) and thetotal hours you w ant (12:00). The machine w illautomatically adjust to include the setting time.Simply set t he TIMER for your t ot al hours (12).

If you pass the desired time, simply press to goback.

3 Once you have set the t ime, press START. The colon(:) in the display will flash to indicate that theTIMER has been set and the countdown will begin.The TIMER wi ll count down in one-minuteincrements. When the display reaches END, your

bread is complete and the beeper wil l sound.4 If you make a mistake while setting the TIMER,press and hold the STOP button until it beeps. Thiswill clear the display and you can set the TIMERagain.

Slicing and storing bread

For best result s place bread on a wire rack andallow to cool for 15 to 30 minutes before slicing. Youmay use an electric knife for even slices. Otherwise, usea sharp kni fe wit h a serrated blade.

Store unused bread t ight ly covered at roomtemperature for up to three days. If weather is hot andhumid, store in the refrigerator overnight. For longerstorage (up to one month), place bread in a t ight lycovered container in t he f reezer. If you store the breadin the refrigerator, leave it out to bring it t o roomtemperature before serving. Since homemade breadhas no preservatives it tends to dry out and becomestale faster than commercially made bread.

Left over slight ly hardened bread may be cut into1.3 cm (half inch) or 2.5cm (1 inch) cubes and used infavourit e recipes to make croutons, bread pudding, or

stuffing.


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11

Care and cleaning

CautionTo prevent electr ical shock, unplug t he unit before

cleaning. Wait unt il t he breadmaker has cooled priorto cleaning. Do not immerse or splash either the bodyor lid in any liquid as this may cause damage and/or

electric shock.For best performance and maintenance, itis recommended to clean the Breadmakeraft er each use as follow s:

Outer body, lid and inner case

Wipe the lid and outerbody of t he unit w ith adamp cloth or slightlydampened sponge. Use adamp sponge or cloth to

wipe out any flour,crumbs, or ot her materialsfrom the inner case.

Baking pan and kneading blade

Both the baking pan and kneading blade have anon-st ick coated surf ace. Do not use any harsh

cleansers, abrasive materialsor ut ensils which may scratchtheir surfaces. Over time, the

non-st ick surf ace may changein appearance due tomoisture and steam. This isnormal and has no ef fect onits use or quality.

Remove the baking panand kneading blade from theinner case before cleaning.To remove the blade fromthe baking pan, hold thedrive underneath the base ofthe pan. If required, rotatethe blade back and forth afew times and pull toremove.

If you still have difficultyremoving t he blade, fill thebaking pan wit h hot, but notboiling, water and allow t o

soak for 30 minutes. This should loosen the bladeenough for it to be removed.

Wipe the outside of t he baking pan with a dampcloth. You may hand wash t he inside of the bakingpan with soapy water. The drive shaft on t he insidebase of the pan should also be cleaned.

The hole in the centre of the kneading bladeshould be cleaned with a plast ic or w ooden tooth pickand a drop of cooking oil put in the hole to p reventsticking.

The kneading blade should be removedand cleaned af ter each use.

If t he blade remains in the base of the loafof bread, carefully remove and clean.

Do not use any of these whencleaning your breadmaker: Paint Th inner Benzine Steel Wool

Pads Polishing

Powder Chemical

Dustcloth

CAUTION:None of the breadmaker parts are dishwasher

safe. DO NOT place the baking pan or kneadingblade in the dishwasher. Never submerge thebaking pan in wat er.

Special care for the non-stick finish.Avoid damaging t he 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 notaffect the performance of t he unit or quality of yourbread.

Storing the unit

Be sure to dry all parts befo re storing includingwiping any moisture from the viewing window. Closethe lid and do not store anything on top of the lid.

The electrical cord

The cord length of this appl iance has been selectedto reduce the possibility of tangling or tripping over alonger cord. If addit ional cord length is needed, anextension cord rat ed not less than 13 amperes, 240volt s and BS cert if ied, may be used. If using anextension, be sure to arrange it so t hat i t cannot bepulled or tripped on.

Troubleshooting

Specific questions about the breadmaker functionsand problems with ingredients or recipes are addressedin the Need Help? section starting on page 25.

P

Q


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12

Knowing your ingredients

Introduction

Waking to the smell of homemade bread baking inthe kitchen is one of the most comfort ing memor ies ofchildhood. Can you remember rushing downstairs to

taste the bread, hot out of t he oven, wit h but termelting on t op? What a great way to start themorning. The breadmaker can create that sameexperience every morning.

There's very litt le effort on t he part of the baker,because this automat ic breadmaker is a sophist icatedcounter top appliance with a computer memory thatdoes all the work fo r you. Just f ollow the recipeinstructions, and wake up t o f resh baked bread in yourautomatic breadmaker. But don't stop at baking breadin this appliance. Besides being able to do all kinds ofspecialit y breads, including w holemeal, you can alsoprepare doughs for croissants, bagels, doughnut s,

pizzas and more. Everything is easy and tasteshomemade, because it is.

Understanding baking

It is of ten said that cooking is an art relying on t hecreativity of the chef w hile baking bread is much moreof a science. This means that the process of combiningflour, water and yeast results in a chemical reactionthat produces bread. You have to remember t hatwhen the ingredients combine with each other they

produce a specific result. Read the followinginformation carefully to gain a better understandingof the import ance each ingredient plays in thebreadmaking process.

Important special note on flours

Flours, while visibly similar, can be very different byvirtue of how they were grown, milled, stored, etc.You may find t hat you will have to experiment w ithdiff erent brands of flour to help you make that perfectloaf. A Baking Tips Guide has been provided on pages28-29 of this book to assist you with these experiments.Storage is also very important, as all flours should bekept in a secure, airtight container.

All purpose flour/plain flourAll-Purpose Flour is a blend of refined hard and soft

wheat flours especially suitable for making cakebreads. This type of flour should be used for recipes inthe cake/quick bread sect ion.

Strong plain flour/bread flourBread Flour is a high gluten/protein flour that has

been t reated w ith conditi oners that give dough agreater t olerance during kneading. Bread Flourtypically has a higher gluten concent ration than AllPurpose Flour; however, depending on dif ferentmilling practices this may vary. Strong plain f lour or

bread flour are recommended for use with thisBreadmaker.

Whole wheat flour/wholemeal flourWhole wheat f lour/wholemeal f lour is milled from

the entire wheat kernel which contains the bran andgerm and makes it heavier and richer in nut rients thanAll purpose flour. Breads made wit h t his f lour areusually smaller and heavier than white loaves due tothe sharp edges of the bran and the germ cutting thegluten strands. To overcome this whole wheatflour/wholemeal flour is usually mixed with Bread flouror strong plain flour t o produce a high light t exturedbread.

Self-raising flourSelf Raising Flour contains unnecessary leavening

ingredients that will interfere with bread and cake

making. It is not recommended f or use.

BranBran (unprocessed) & Wheat Germ are the coarse

outer port ions of the wheat or rye grains separatedfrom flour by sift ing or bolting. They are oft en addedin small quantities to bread for nutritional enrichment,heart iness and f lavour. They are also used to enhancethe t exture of bread.

OatmealOatmeal comes from rolled or steel-cut oats. They

are used primarily to enhance flavour and texture.

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 f lourcarbohydrates in order to produce this gas. Active drygranular yeast is used in all recipes that call f or yeast.There are basically three different types of yeastavailable, fresh, dry and instant quick rising. It isrecommended t hat traditional dry yeast be used,how ever, instant quick r ising can also be used in lesseramounts. (Note: The recipes in t his cookbook w eredeveloped using traditional dry yeast). Fresh orcompressed cake yeast is not recommended as theywill produce poor results. Store yeast according tomanufacturers instructions. Ensure your yeast is freshby checking i ts expirat ion date. Once a package or canof yeast is opened it is important that the remainingcontents be immediately resealed and refrigerated assoon as possible f or f uture use. Often bread or dough,which f ails to ri se, is due t o stale yeast being used. Thefollowing test can be used to determine whether youryeast is stale and inactive:1 Place half cup of lukewarm w ater int o a small bow l

or cup.2 Sti r 1 tsp. of sugar int o the water then sprink le 2

tsp. of yeast over the surf ace.

3 Place bowl or cup in a warm area and allow to sitfor 10 minutes undisturbed.


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13

4 The mixtu re should foam and produce a st rongyeast aroma. If this does not occur, discard mixtureand start again wit h another packet of dried yeast.

Sugar

Sugar is import ant f or the colour and f lavour ofbreads. It is also food for the yeast as it supports thefermentation process. Artificial sweeteners cannot beused as a subst it ute for sugar as the yeast will not reactproperly with them.

SaltSalt is necessary to balance the f lavour of breads

and cakes, as well as for the crust colour that developsduring baking. Salt also limits the grow th of yeast sothe amounts shown in the recipes should not beincreased. For dietary reasons it may even beeliminated entirely, however, your bread may over-

proof and rise higher than normal.

Liquids/milkLiquids such as milk or a combination of powdered

milk and water, can be used when making bread. Mi lkwi ll improve flavour, provide a velvety t extu re andsof ten t he crust, w hile water alone wi ll produce acrispier crust. Some l iquids call f or juice (orange, apple,etc) to be added as a f lavour enhancer. Note: For mostrecipes we suggest the use of dry skimmed milk.

Eggs

Eggs add richness and a velvety texture to breaddoughs and cakes.

Butter & margarineBut ter and M argarine short ens or t enderises the

texture of yeast breads. Breads that call for butter stayfresh longer. If but ter or margarine is used direct fromthe refrigerator, it should as sof tened for easierblending during t he kneading cycle. Sunf low er oil canbe used as a substi tu te f or but ter or margarine.

Baking powderBaking powder is a raising agent used in quick

breads and cakes. This type of raising agent does notrequire rising time before baking as the chemicalreaction w orks when liquid ingredient s are added.

Bicarbonate of sodaBicarbonate of Soda is another raising agent not to

be confused or substi tuted for baking powder. It alsodoes not require rising t ime before baking as thechemical reaction works during baking process.

Measuring your ingredients

The key and most impor tant step w hen using yourBreadmaker is measuring your ingredient s preciselyand accurately. It is extremely important to measure

each liquid and dry ingredient properly or it couldresult in a poor or unacceptable baking result . Theingredient s must also be added int o the baking pan inthe order in which they are given in each recipe. Liquidand dry measurements are done somewhat d if ferent lyand are as follows:

Liquid Measurements

Use the cup provided. When reading amounts, themeasuring cup must be placed on a horizontal flatsurface and viewed at eye level (not on an angle).The liquid level line must be aligned to the mark ofmeasurement. A guesstimate is not good enough

as it could throw out the critical balance of therecipe.

Dry M easurementsDry measurement s (especially f lours) must be done

using the measuring cup provided. Dry measuring mustbe done by gently spooning ingredients into themeasuring cup and then once filled, levelling off witha knif e. Scooping or tapping a measuring cup w ill packthe ingredients and you w ill end up wi th more than isrequired. This extra amount could aff ect the balance ofthe recipe. Do not sif t the flour, un less stated.

When measuring small amount s of dry or l iquidingredients (ie yeast, sugar, salt, powdered milk,honey, molasses) the standard measuring spoon w hichis provided must be used. Measurement s must belevel, not heaped as this small difference could throw

out the crit ical balance of the recipe.Your breadmaker produces delicious baked goods

with ease. This machine asks only that you careful lyfo llow the recipe instructions. In basic cooking,normally a pinch of t his and a dash of that is fine, but

R

S T


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not for breadmakers. Using an automatic breadmakerrequi res you accurately measure each ingredient(especially yeast and water) for best results. For bestresults, have your ingredients and breadmaker at roomtemperature unless otherwise specified.

Ingredient temperatures

All ingredients, especially liquids (water or milk),should be warmed to room t emperature 21C (70F). Ifingredient s are too cold, below 10C (50F), they wi llnot activate the yeast. Extremely hot liquids, above40C (104F), may kill the yeast.

Creating your own yeast breads

With t he breadmaker, even the most inexperiencedbaker can achieve the satisfying experience of baking aloaf of bread. All of the mystery and hard work isgone. Inside this talented machine w ith a computerbrain, the dough is mixed, kneaded, proofed andbaked without you being present. The automaticbreadmaker can also just prepare the dough, andwhen it's ready, you shape and bake in a conventionaloven. The recipes on the following pages are tailoredor this breadmaker. Each recipe features ingredientsthat best compliment a particular loaf of bread, andeach w as tested in our machines. It is extremely

important not to exceed the amounts of flour specifiedin each of the recipes or else it could result inunsatisfactory baking performance. When creatingyour own yeast bread recipes or baking an oldfavourite, use the recipes in this cookbook as a guidefor converting portions from your recipe to yourbreadmaker.

Other tips

Place all recipe ingredients into t he baking pan sothat yeast i s not touching any liqu id.

Aft er completing the process of making dough inyour breadmaker, typically when let ting dough riseout side the breadmaker, allow 30 minutes or unt ildough doubles in size. Dough should be light lygreased and covered with waxed paper and a drytowel. It should be placed in a warm area free fromdrafts.

Humidity makes dough more moist, thereforehumid ity and high alt it udes require adjustments.For humidity, add an extra tablespoon of flour ifconsistency isnt right . For high alt it udes, decreaseyeast amount approximately 1/4 teaspoon, and

decrease sugar and/or water or m ilk slight ly. (SeeBaking t ips guide pages 28-29).

The DOUGH setting is great f or mixing, kneadingand proofing (allowing dough to rise) richer doughlike croissant doughs. Use the automatic

breadmaker to prepare this dough so all you needto do is shape and bake it according to your recipe.

When recipes call for a lightly floured surface, useabout 1 to 2 tablespoons of f lour on the surf ace.You may want t o light ly flour your f ingers or

rolling pin f or easy dough manipulation. When you let dough rest and rise according to arecipe, place it in a warm, draft -free area. If thedough doesn't double in size, it may not produce atender product. Dough is ready when anindentation remains when it is touched.

If the dough you are rolling shrinks back, let it restcovered for a few minutes before rolling again.

Dough may be wrapped in plastic and stored in afreezer for later use. Bring the dough to roomtemperature before using.

Special glazes for yeast breadsGive your just baked bread a professional finish.

Select one of the following special glazes to enhanceyour bread.

Egg GlazeBeat 1 large egg and 1 tablespoon of water

together, brush generously (Note: apply only todoughs before baking).

M elted Butt er Crust

Brush melt ed but ter over just baked bread for asofter, tender crust.

Milk GlazeFor a sof ter, shiny crust, brush just baked bread

wit h milk or cream.

Sweet Icing GlazeMix 1 cup sif ted icing sugar w ith 1 to 2 tablespoons

of milk to make a glaze consistency and drizzle overraisin bread or sweet breads.

Poppy/Sesame/Caraway Seed/OatmealSprinkle your choice of these seeds generously over

just glazed bread.


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15

Recipes

Small = 450g (1 lb) bread approxLarge = 675g (11/2 lb) bread approx

Recipe method

All of the following recipes use this same generalmethod:1 Measure ingredients into baking pan.2 Insert baking pan securely into unit, close lid.3 Select appropriate bread setting.4 Push start button.5 The breadmaker will beep 3 times and the display

will flash END when bread is done.6 Using oven mitt s, remove pan from unit.7 Remove bread from baking pan, (and kneading

blade f rom bread i f necessary).8 Allow to cool before slicing.

This method is modified by notes, if applicable, atthe end of each recipe.

Basic white bread

Ingredients Small Large

Water 3/4 cup 11/8 cups

Skimmed milk powder 2 tbsp 21/2 tbsp

But ter 2 tbsp 21/2 tbsp

Sugar 11/4 tbsp 21/4 tbsp

Salt 1 tsp 11/4 tsp

Strong white f lour 2 cups 3 cupsDry yeast 1 tsp 11/4 tsp

Use set t ing 1 2 or 3

100% wholemeal bread



Skimmed Milk Powder 11/2 tbsp 2 tbsp

But ter 11/2 tbsp 2 tbsp

Brown Sugar 21/2 tbsp 21/2 tbsp

Salt 1 tsp 11/4 tsp

Vitamin C tablet crushed (optional) 1x100mg 1x100mg

Strong Wholemeal Flour 2 cups 3 cups

Dry Yeast 1 tsp 11/4 tsp

Use Set t ing 4 5 or 6

Adding a vitamin C tablet improves the rise of t heloaf. The vitamin C tablet should be crushed andadded before putt ing the fl our into t he baking pan.

Brown bread


Water 3/4 cup 1 cup


Butter 11/

2 tbsp 2 tbspBrown Sugar 21/2 tbsp 21/2 tbsp

Salt 1 tsp 11/4 tsp

Strong Brown Flour 2 cups 3 cups


Use Sett ing 1 2

Softgrain bread



Skimmed Milk Powder 2 tbsp 21/2 tbsp

Butter 2 tbsp 21/2 tbsp


Salt 1 tsp 11/4 tsp

Strong Softgrain Flour 2 cups 3 cups


Use Sett ing 1 2

Granary bread

Ingredients Small LargeWater 7/8 cup 11/8 cups


Butter 11/2 tbsp 2 tbsp

Brown Sugar 21/2 tbsp 21/2 tbsp

Salt 1 tsp 11/4 tsp

Vitamin C tablet crushed (optional) 1x100mg 1x100mg

Strong Granary Flour 2 cups 3 cups


Use Sett ing 4 5

Adding a vitamin C tablet improves the rise of t heloaf. The vitamin C tablet should be crushed andadded before putt ing the f lour into the baking pan.

Italian herb bread



Skimmed Milk Powder 2 tbsp 21/2 tbsp

Butter 2 tbsp 21/2 tbsp


Salt 11/4 tsp 11/2 tsp

Strong White Flour 2 cups 3 cups

Dried Marjoram 3/4 tsp 1 tspDried Basil 3/4 tsp 1 tsp

Dried Thyme 3/4 tsp 1 tsp


Use Sett ing 1 2 or 7*

* Sett ing 7 wi ll give a crispy crust


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Cheese n onion bread

Ingredients Large

Water 1 cup

Skimmed Milk Powder 2 tbsp

Sugar 2 tbspSalt 1 tsp

Onion Powder 3 tbsp

Mature Cheddar (grated) 11/4 cups

Strong White Flour 31/4 cups

Dry Yeast 11/2 tsp

Use set t ing 2

Using cheese wi th a high fat and moisture contentmay result in a slightly collapsed loaf.

To achieve a cheesey top crust once baked, 1/4 cupcheese can be carefully placed on top of the bread atthe beginning of the second rise. If the cheese is added

at t he middle/end of the second r ise, the bread wi llhave risen too much and t he cheese wi ll f all of f, soilingthe bottom of the breadmaker. (Refer to the breadcycles at the back of the book).

Pesto bread

Ingredients Large

Water 1 1/8 cup

Sugar 1 tsp

Salt 1 tsp

Pesto (red or green) 1/3 cupStrong White Flour 12/3 cups

Strong Wholemeal Flour 11/3 cups

Dry Yeast 11/4 tsp

Use set t ing 2

Olive bread

Ingredients Large

Water 11/8 cups

Skimmed Milk Powder 21/2 tbsp.

But ter 21/2 tbsp.

Sugar 21/4 tbsp.

Salt 11/4 tsp.

Mixed Herbs 11/2 tsp.


Strong Wholemeal Flour 1/2 cup

Dry Yeast 11/4 tsp.

Olives (pitted green or black) 1/2 cup

Use set t ing 2 or 3

Add t he olives approximately 32 minutes int o thecycle when the beeper goes of f (otherw ise they will

become somewhat chopped).

French bread

Ingredients Small

Water 3/4 cup

Butter 1 tsp

Sugar 11/

2 tspSalt 11/4 tsp

Strong White Flour 2 cups

Dry Yeast 1 tsp

Use sett ing 1

Cottage dill bread

Ingredients Small

Water 1/2 cup

Skimmed Milk Powder 1 tbsp.

Butter 1 tbsp.

Sugar 1 tbsp.

Salt 11/4 tsp.

Cottage Cheese 7/8 cups

Dried Onion 2 tsp.

Dill 1 tsp.


Dry Yeast 1 tsp.

Use sett ing 1

Yoghurt breadIngredients Small

Plain/Natural Yoghurt 13/8 cups

Brown Sugar 1 tbsp.

Salt 1 tsp.


Dry Yeast 11/2 tsp.

Use sett ing 2

To make yoghurt and lemon bread, 11/2 tbsp. lemonrind can be added.

Sun-dried tomato bread



Skimmed Milk Powder 2 tbsp. 21/2 tbsp.

Butter 2 tbsp. 21/2 tbsp.

Sugar 11/2 tbsp. 21/4 tbsp.

Salt 1 tsp. 11/4 tsp.

Dry Mixed Herbs 1 tsp. 11/2 tsp.


Dry Yeast 1 tsp. 11/4 tsp.

Sun-dried Tomatoes 1/4 cup 3/8 cupUse sett ing 1 2


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Chunky nut bread


Water 1/2 cup 1 cup

Olive Oil 11/2 tbsp. 2 tbsp.

Honey 11/

2 tbsp. 2 tbsp.Salt 1 tsp. 11/2 tsp.

Sunflower Seeds 1/8 cup 1/4 cup

Chopped Walnut s 1/8 cup 1/4 cup


Dry Yeast 1 tsp. 11/4 tsp.

Use set t ing 8 8

Sunny orange bread

Ingredients Large

Freshly squeezed Orange Juice 11/4 cups

(approx 3 oranges,depending on size)

Butter 1 tbsp.

Honey 2 tbsp.

Salt 1 tsp.


Sunflower Seeds (optional) 2 tbsp.

Orange Rind (grated/zested) 3 oranges

Dry Yeast 11/2 tsp.

Use set t ing 2 or 3

Raisin bread

Ingredients Large

Water 11/8 cup


But ter 21/2 tbsp.

Sugar 1/4 cup

Salt 11/4 tsp.

Cinnamon 3/4 tsp.


Dry Yeast 11/4 tsp.

Raisins* 5/8 cup

Use set t ing 2

If you wish you can add an extra 1/8 cup sugar to therecipe, making t he bread sweeter and making t hetexture sof ter. However, this will result in t he crustbecoming very dark. *Add the raisins approximately 30minut es into t he cycle when the beeper goes of f(otherwise the fruit will get completely chopped up).

Mixed fruit bread

Ingredients Large

Water 11/8 cup


Butter 21/

2 tbsp.Sugar 1/4 cup

Salt 11/4 tsp.


Nutmeg 3/4 tsp.

Dry Yeast 11/4 tsp.

Mixed Fruit * 1/2 cup

Use sett ing 2

If you wish you can add an extra 1/8 cup sugar to t herecipe, making t he bread sweeter and making t exturesof ter. However, this will result the crust becomingvery dark.

* Add t he mixed f ruit approximately 30 minutesinto t he cycle when the beeper goes of f . (Otherwisethe mixed fruit will get completely chopped up.)

Peanut butter bread

Ingredients Large

Water 11/8 cups

Brown Sugar 1/4 cup

Salt 1 tsp.

Peanut Butter (crunchy or smooth) 1/2 cup

Strong White Flour 31/4 cupsDry Yeast 11/2 tsp.

Use sett ing 1

Cranberry nut bread

Ingredients Large

Cranberry Juice 1 cup

Butter 2 tbsp.

Honey 2 tbsp.

Salt 1 tsp.

Dried Cranberries 1/2 cup


Lemon Juice 1 tsp.

Walnuts (chopped) 1/4 cup

Dry Yeast 11/2 tsp.

Use sett ing 2 or 3


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18

Chocolate bread

Ingredients Large

Water 1 cup

Egg (beaten) 1 medium

Skimmed Milk Powder 1 tbsp.Butter 1 tbsp.

Sugar 1/2 cup

Salt 1/2 tsp.



Cocoa Powder 1/2 cup

Dry Yeast 1 tsp.

Use sett ing 8

Russian kulich

Ingredient Large

Water 1 cup

Skim Milk Powder 3 tbsp.

Eggs (beaten) medium 2 medium

Butter 1/4 cup

Salt 11/2 tsp.


Flaked Almonds 2 tbsp.

Raisins 1/4 cup

Mixed Candied Fruit 1/3 cup

(1) Dry Yeast 11/2 tsp.

Use Set t ing 2 or 3

Bagels

Ingredients

Water 1 cup

Sugar 11/2 tsp.

Salt 1 tsp.


Strong Dry Yeast 1 tsp.

Use Set t ing 9

MethodMakes 10 bagels.

1 Measure water, sugar,salt , f lour and yeastinto baking pan.

2 Insert baking pansecurely into unit , closelid.

3 Select setting 9 andpush start button.

4 When dough is ready,

remove from pan andturn dough out onto alight ly-floured surf ace.

5 Divide into 10 equalport ions. Roll in to

smooth balls. Use thumbsto make a 11/2 inch holein t he centre of eachball.

6 Place on a greased

baking sheet.7 Grease top of each bagelwi th vegetable oi l. Coverwit h wax paper and drytowel. Place in a warmarea free of draft s andallow t o rise forapproximately30 minutes.

8 Meanwhile, bring 2 litres of water and 1 tablespoonsugar to boil .

9 Simmer 3 to 4 bagels at a time in water for 1 to 2minutes. Turn once or twice.

10 Remove wit h slot ted spoon. Drain on paper towels.Place on greased baking sheet dusted with oatmeal.

11 Brush lightly with egg yolk and water mixture.12 Sprinkle with poppy or sesame seeds, diced onion,

garlic chips, or grated cheddar cheese, if desired.

13 Bake at 200C (400F) gas mark 6 for 25 to 30 minutes.

Croissants

Ingredients

Water 3/4 cup

Skim Milk Powder 2 tbsp.Sugar 1 tbsp.

Salt 1 tsp.

Butter 1 tbsp.


(1) Dry Yeast 3 tsp.

Butt er Chil led and sliced 1/2 cup

Egg 1 large (whisked together with

1 tbsp. of cold w ater)

Use Set t ing 9

MethodMakes 12 croissants.

1 Measure water, dry milk, sugar, salt, butt er, flourinto baking pan. Sprink le yeast into centre of flour.

2 Insert baking pan securely into unit, close lid.3 Select setting 9 and push start button.4 Meanwhile, roll 1/2 cup of chilled but ter slices

betw een two sheets of waxed paper into a 25 x18cm (10 x 7 inch) rectangle. Chil l at least 1 hour.

5 The breadmaker will beep 3 times and the displaywill show END when dough is ready.

6 Remove dough from pan and roll dough out to7mm (1/4 inch) thicknesson a light ly-floured

surf ace int o a 30cm (12inch) square.

7 Place chilled butter oncentre third of dough.Fold each side over the


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buttered side. Rolldough to 50 x 36cm (20x 14 inch) rectangle.

8 Fold dough into third,seal edges. Roll into a 50

x 36cm (20 x 14inch)rectangle. Fold and rolltwice more. Coversecurely with plasticwrap. Chill in f reezer for20 minutes. Repeatfolding and rolling 3times.

9 Roll dough to 3mm(1/8" ) thickness int o a 25x 37.5cm (10 x 15 )rectangle. Cut into 6squares. Cut each

square in half to form12 triangles.

10 Roll each triangleloosely, starting from the wide end. Place seam sidedown on greased baking pan.

11 Curve ends. Sprinkle water on top. Cover lightlywith damp cloth and allow to rise in a warm areafree from drafts 45 to 50 minutes or until doubledin size.

12 Brush lightly with beaten egg and water.13 Bake at 190C (375F) gas mark 5 for 10 to 15

minutes, or unt il golden brown and f laky.

Pizza dough

Ingredient

Water 1 cup

Butter 1 tbsp.

Sugar 2 tbsp.

Salt 1 tsp.


Dry Yeast 1 tbsp.

Use set t ing 9

Makes one deep pan p izza base.

1 Place water, butt er, sugar and salt int o baking pan.2 Add f lour. Sprink le yeast in to centre of flour.3 Select setting 9 and push Start Button.4 The breadmaker will beep 3 times and the display

will show END when dough is ready.

5 Preheat your oven t o 200C (400F) gas mark 6.6 Remove dough f rom pan and press dough int o a

light ly greased 30cm (12" ) pizza pan. Brush light lywi th vegetable oil. Cover dough and allow to stand15 minut es in a warm draft f ree area.

7 Spoon tomato or pizza sauce over dough, top w ith

your favourite ingredients and grated Mozzarellacheese.

8 Bake at 200C (400F) gas mark 6 for 25-30 minutesor until crust is golden brown and cheese is bubbly.NOTE: For a th inner crust pizza, divide dough in

half and press int o 2 x 30cm (12" ) pans.

White rolls

Ingredients

Water 11/4 cups


Butter 2 tbsp.Sugar 2 tbsp.

Salt 11/2 tsp.

White Flour 31/4 cups

Strong Dry Yeast 11/2 tsp.

Use sett ing 9

MethodMakes 12 rolls.

1 Follow standard method unt il dough is ready.2 Remove dough from pan and turn dough out onto

a light ly floured surf ace.

3 Divide into 12 equal pieces.

4 Shape each into a bal l.5 Place in greased muffin tins or on a well greased

baking tray

6 Brush light ly wit h melted but ter7 Let stand, covered f or 20-25 minut es or unt il double

in size.

8 Bake at 190C (375F) gas mark 5 for 15-20 minutes.

Wholemeal rolls

Ingredients

Water 11/4 cupsSkimmed Milk Powder 2 tbsp

Butter 2 tbsp

Honey 2 tbsp

Molasses 1 tbsp

Salt 11/2 tsp

Strong Wholemeal Flour 31/4 cups

Dry Yeast 11/2 tsp

Use sett ing 9

MethodMakes 12 rolls.Follow method given for whit e rolls.

NOTE: To make a lighter textured roll, replace 1 cup ofstrong wholemeal flour with 1 cup of strong white flour.

Raspberry braid

Ingredient

Water 1 cup


Butter 2 tbsp.

Sugar 1/4 cup

Salt 3/4 tsp

Strong White Floor 33/4 cupsDry Yeast 2 tsp

Use Sett ing 9

MethodMakes 2 braids.

19


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20

1 Measure ingredient s int o baking pan.2 Insert baking pan securely into baking unit, close lid.3 Select dough setting.4 Push start but ton.5 The breadmaker will beep 3 times and the display

wi ll show END when dough is ready.6 Remove dough from pan and on a lightly flouredsurface divide dough into half.

7 Roll each half into a 36 x 20cm (14 x 8inch) rectangle.8 Spread 3/8 cup raspberry jam lengthways down

centre t hird of each rectangle.

9 Make diagonal cuts from the outer edges 2.5cm(1inch) apart and 7.5cm (3inches) long.

10 Fold alternate strips ofdough over filling .

11 Place on greasedbaking sheets.

12 Brush with melted and

cooled but ter.13 Let rise 30 minutes

(unti l well risen).

14 Brush with an egg yolkand 1 tbsp. watermixture.

15 Combine unt il crumbly:2 tbsp. soft butter2 tbsp. brown sugar1/4 ground almonds1/8 cup f lour1 tsp. Nutmeg

16 Sprinkle half over each dough.17 Bake at 175C (350F) gas mark 4 for 30-35 minutes.

Hot cross buns

Ingredients

Milk 1 cup

Butter 1/4 cup

Sugar 1/3 cup

Egg (beaten) 1 large

Salt 1 tsp


Cinnamon 1 tsp

Ground clovers 1/2 tsp

Nutmeg 1/4 tsp

Raisins* 1 cup

Dry Yeast 2 tsp

Use set t ing 9

MethodMakes 12 buns.

1 Measure ingredient s int o baking pan.2 Insert baking pan securely into unit, close lid.3 Select dough setting.

4 Push start but ton.5 The breadmaker will beep 3 times and the display

will flash END when bread is done.

6 Remove dough from pan and divide into 12 pieces.7 Shape into round, slight ly flattened buns.

8 Place 5cm (2 ) apart on greased baking sheets.9 Cover and let rise 30 minutes or until double in size.10 Combine (and brush on buns) 1 slightly beaten egg

wit h 1 tbsp. water.

11 Slash top of bun to form a cross.

12 Bake at 190C (375F) gas mark 5 for 16-18 minutes.13 Drizzle cross, while hot, with icing sugar glazeconsisting of:3/4 cup sifted icing sugar1 tbsp. milk2 drops almond f lavouring* Add raisins approximately 25 mins int o the cycle

(otherw ise they will become somewhat chopped).

English muffins

Ingredients

Milk 1 cup


Butter 2 tbsp

Sugar 2 tbsp

Salt 1 tsp


Dry Yeast 2 tsp

Oatmeal (for sprinkling)* * 1 cup(approx)

Use Sett ing 9

MethodMakes 20 muffins.

1 Measure ingredients (except oatmeal) into baking pan.2 Insert baking pan securely into unit, close lid.3 Select dough setting.4 Push start but ton.5 The breadmaker will beep 3 times and the display


6 Remove dough f rom pan and roll t o 7mm (1/4inch) thick.7 Cut int o 7.5cm (3 ) circles.8 * Place on oatmeal sprinkled baking sheets.9 Brush with water and sprinkle with oatmeal.10 Cover and let rise 30 minutes.11 Grill 6-7 minutes on each side or until golden brown.

Raisin kolocky

Ingredients

Water 1 cup


Sugar 1/4 cup

Butter 2 tbsp.

Egg (beaten) 1 large

Salt 3/4 tsp.


Dry Yeast 1 tbsp.

Use sett ing 9

MethodMakes 18-20 buns.

1 Measure ingredients into baking pan.


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21

2 Insert baking pan securely into baking unit, closelid.

3 Select dough setting.4 Push start but ton.5 The breadmaker will beep 3 times and the display

will show END when dough is ready.6 Remove dough f rom pan.7 Roll dough out to 12mm (1/2 ) thick.8 Cut with a 6.5cm (21/2 ) biscuit cutt er.9 Place 5cm (2 ) apart on greased baking sheets.10 Cover and let rise 30 minutes or until double in size.11 Press an indent in the centre of each bun, leaving a

7mm (1/4 ) rim around the edge.

12 Fill with raisin filling.13 Bake at 200C (400F) gas mark 6 for 10 minutes.

Raisin filling Combine:

2 cups seedless raisins1 cup brown sugar1 tsp cinnamon1/2 tsp. allspice11/3 cup w aterBring to boil stirring constantlyCook 1 minute longer.Remove from heat and cool.

Doughnuts

IngredientsMilk 11/4 cups


Butter 1/4 cup

Sugar 1/4 cup

Salt 1 tsp.


Dry Yeast 11/2 tsp.

Use set t ing 9

MethodMakes 2 dozen doughnuts.

1 Measure ingredient s into baking pan.2 Insert baking pan securely into unit, close lid.3 Select dough setting.4 Push start but ton.5 The breadmaker will beep 3 times and the display


6 Roll dough t o 12mm (1/2 ) thick.7 Cut with a 6.5cm (21/2 ) doughnut cutter.8 Let rise, covered, 30 minutes or until double in size.9 Deep f at f ry at 190C (375F) gas mark 5.10 Turn doughnuts as they rise to the surface. Fry until

brow n on both sides.11 Drain on absorbent paper.

12 Dip in caster sugar (or caster sugar mixed w ith1/2tsp cinnamon)

Standard cake mix

Ingredients group 1

Soft ened/melted but ter 3/4 cup

Vani lla Essence 1/2 tsp

Eggs (beaten) 4 mediumWater 3/8 cup

Ingredients group 2

Plain White Flour 2 cups

Baking Powder 2 tsp

Caster Sugar 1/4 cups

Sett ing 10

Method

1 Mix group 1 together.2 Sieve group 2 t ogether.

3 Combine groups 1 and 2 t ogether.4 Put into breadpan.5 Select setting 10.6 Push start but ton.7 The breadmaker will beep 3 t imes and t he display

will flash END when cake is done.

8 Push and hold down stop button until buzzer sounds.

9 Unplug breadmaker.10 Using oven mit ts, remove pan from uni t and allow

to cool.

11 Carefully remove cake from pan.

VariationsCherries - 1 cup of cherries, halved (wash thoroughly to

remove the excess syrup) and allow them to drainand dry on absorbent paper. Add the cherries 15minutes into the program.

Mixed fruit - 5/8 cup. Add the mixed fruit 15 minutesinto t he program.

Chocolate chips - 1/2 cup. Add 15 minutes into the program.

Banana nut cakePremeasure ingredient groups (sieve together

ingredient Group 2). Place in bowls near Breadmaker.

Ingredient group 1

Butter 2 tbsp

Milk 1 tbsp

Banana (mashed) 1 cup

Egg 1 large


Lemon Rind 1 tsp

Ingredient group 2

Plain White Flour 11/2 cups

Bicarbonate of Soda 1/2 tsp

Baking Powder 1/4 tsp

Granulated Sugar 1/2 cupSalt 1/4 tsp

Use sett ing 10

MethodFollow method given for standard cake mix.


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Apple & walnut cake

Premeasure ingredient groups (sieve togetheringredient Group 2). Place in bowls near Breadmaker.

Ingredient group 1Sof tened Butter 2 tbsp

Milk 1 tbsp

Raw, Grated, Peeled, Granny Smith Apples 11/4 cups

Egg 1 large

Chopped Walnuts 1/2 cup

Chopped Dates (optional) 1/2 cup

Ingredient group 2

Plain White Flour 2 cups

Bicarbonate of Soda 1/2 tsp

Baking Powder 1/4 tsp

Granulated Sugar 1/2 cup

Salt 1/4 tsp

Ground Cinnamon 1/4 tsp.

Ground Nutmeg 1/4 tsp.

Use sett ing 10

MethodFollow method given for standard cake mix.

NOTE: Drain apples to remove excess juice beforemixing wit h other ingredients.

Jam MakingJam is made by boiling t he f ruit , sugar and lemon

juice unt il it forms a gel which sets on cooling. Inorder for t his gel to form, all jam recipes require thefollowing:a) Pectin is found in the cell walls of f ruit and the

amount present depends on the type of fruit andthe age and quantity of the fruit.

b) Sugar.c) Lemon Juice (acid).

It is important that these substances are present inthe right proport ions.

If you wish to experiment and make your own jamrecipes, use the guidelines for the ingredients to use.DO NOT USE MORE THAN 3 CUPS OF FRUIT. You mayfind t hat you will have to experiment w ith dif ferentquant it ies of lemon juice and use dif ferent types ofsugar, when making your own recipes. This is due todiff erent fruit s having dif ferent pectin and acidcontent. This means they require di ff erentconcentrations of lemon ju ice and sugar in o rder toform a gel. Use good qualit y frui t w hich is just r ipe

(or slight ly under r ipe) when it has it s highest pectincontent. NEVER USE FRUIT WHICH IS OF POORQUALITY OR OVER-RIPE.

Safety notes when m aking jamDo not open the lid during the jam cycle.Once fin ished leave the jam for about 10 mins

before opening lid. Then open lid very slow ly. Carefullyremove the kneading blade using metal tongs, before

pouring the jam int o prepared warm jars.Using oven gloves and slow ly pour the jam int oprepared jar(s), (cleaned and warmed). Allow to coolthoroughly and once cooled store the jam in the fr idge.

Jam recipe

Ingredients Plum Strawberry

Fruit (prepared chopped) 3 cups* 3 cups*

Preserving Sugar 1 cup 1 cup

Lemon Juice 3 tbsp 3 tbsp

Use set t ing 11 11

Method1 Measure the ingredients into baking pan.2 Insert the baking pan securely into Breadmaker,

close lid.3 Select sett ing 114 Push start button.5 The breadmaker will beep 3 times and the display

wi ll f lash END w hen the jam is done.6 Using oven mitts, remove pan from unit.

NOTE: Plums should be washed, destoned and cutint o pieces. Strawberries should be washed, hu lled and

cut into pieces.NOTE: The f rui ts in the recipes above were f resh

and ripe. The quanti ty of jam made is approximatelyone medium sized jar. Wide necked jars are easier andsafer to fill.

If the jam is not setting at the end of the jamprogramme, cooking can be cont inued on t heExtrabake programme 0, provided the breadmakerhas not been switched off. Try an Extrabake time of 30minutes. Note Extrabake can only be used once at theend of t he programme.

* You can also t ry fruit combined wit h bakingapples, this will achieve a firmer set, combine 21/2 cupsof fruit with 1/2 cup o f baking apples, (plus sugar andlemon juice as in recipe). Alternatively speciallyprepared pectin products can be added to achieve therequired set.

22


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Fastbake

For Fastbake models only

(48230 series)

The Fastbake programme (1 hour 20mins) is

designed to produce a traditional w hite loaf in afraction of the t ime it t akes wit h t he standardprogramme. Quality of taste and texture is generallyretained using this method. The cycle time is reducedby starting the dough mixture at higher temperatureso t he ingredients and temperature are more critical.

As the Fastbake programme is dependent on thecorrect water temperature, it is recommended t hatyou do not use the delay timer.

Use lukewarm w ater at 30-32C. If cooler liquid isused a short loaf o f bread wil l be obtained. Ifhotter liquid is used, the yeast can be killed.

All ingredients should be at room temperature. Do not attempt to make 100% whole wheat or

other natural grain breads, as th is sett ing isunsuitable.

Always use strong w hite bread flour , recipes usingFastbake should contain at least 65% bread flour.

Do not open the l id . The keep warm function operates as usual with t his

programme (bread w ill be kept w arm for 1 hour). If baking several loaves, turn of f, remove the pan

and allow to cool wit h the lid open for at least 30minut es betw een makings. This wi ll allow the

control to cool down for accurate temperaturesensing which is crit ical for Fastbake.

A crack may form on top of the crust caused by thehigher temperature which is a feature of traditionalbread.

Loafs of bread made on this setting can be shorter.

Fastbake white bread

Ingredients 600gms(11/3lb) 700gms(11/2lb) 800gms(13/4lb)

Water 11/8 cup 11/4 cups 13/4 cups

Sugar 2 tbsp 21/2 tbsp 23/4 tbsp

Salt 1 tsp 1 tsp 1 tspSkimmed Milk Powder 2 tbsp 21/2 tbsp 23/4 tbsp

Sunflower Oil 3 tbsp 4 tbsp 5 tbsp

Strong White Flour 3 cups 31/2 cups 4 cups

Fast Act ing Yeast 21/2 tsp 21/2 tsp 21/2 tsp

Use Sett ing 12 12 12

Method1 Measure ingredients into baking pan in the order

shown above.2 Insert baking pan into unit, close lid.3 Select setting 12 and press start butt on, baking t ime

is 80 minutes.

4 The breadmaker will bleep 3 times. The display willflash END when the bread is done.

5 Using oven mitts, remove the baking pan from t heunit.

6 Remove bread from the baking pan (and kneadingblade f rom bread i f necessary).

7 Allow t o cool before slicing.

23


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Extrabake

If at the end of a programme the bread is too lightin colour or t he crust is too sof t, t he Extrabakefunction can be used.

The Extrabake programme can be activated at theend of any of t he baking programmes (except sett ing 9

for dough), when END appears in t he display window.Do not switch off the breadmaker or the Extrabakefunction will be lost.

1 Press STOP button to end the keep warm function(display will either show SEL or will be blank).

2 Remove the bread by wait ing 5 minutes to allowthe bread to cool and shake the bread out .

3 Remove the kneading blade if it is st ill i nside thebase of the bread, or in the base of the pan.

4 Replace the loaf in the pan and replace into theunit, close lid.

5 Press select but ton t o select 0 programme for

Extrabake. For your first time using the Extrabakeprogramme fol low steps 6-7, if you have used theauto setting before and did not like the resultfollow steps 8-10.

Auto setting

6 Press start button to start the Extrabake 20 minuteprogramme (display will show 0:20).

7 After Extrabake programme has finished displaywi ll show END and w ill b leep.

Manual setting

8 Press or button to set the Extrabake timeyou want (ie press 10 times). Display will show0:10 Extrabake times between 1 hour and 1minute can be used.

9 Press START button to start the Extrabakeprogramme.

10 After the Extrabake programme has fi nished thebreadmaker will bleep (display will show SEL orwill be blank).

11 Push and hold down the stop button until buzzersounds.

The bread is now done.Use oven mit ts to remove the baking pan f rom t he

unit. Remove bread from the baking pan. Allow tocool before slicing.

24


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25

Baking cycle times

Setting

1

2

3

4

5

6

7

8

9

10

11

Type/size

BASIC

BASIC

LA

RGE

WHOLE

WHOLE

WHOLE

FRENCH

SW

EET

DOUGH

CAKE

JAM

SMALL

LARGE

DARK

WHEAT

WHEAT

WHEAT

SMALL

LARGE

LARGE

RAPID

Rest

30min**

30min**

15min**

-

Knead1

6min

6min

6min

6min

6min

8min

8min

6

min

6min

6min

15min*

Knead2

27min

31min

31

min

18min

25min

25min

25min

31

min

24min

14min

45min*

Rise1

23min

29min

29

min

76min

79min

39min

34min

40

min

60min

-

Punch1

10sec

15sec

15sec

5sec

5

sec

-

Punch2

-

10sec

10

sec

-

Punch3

-

5sec

5

sec

-

Rest

30min

30min

15min

29min

29

min

-

Shape1

5sec

5sec

5sec

3sec

3sec

5sec

5sec

-

-

-

-

Shape2

10sec

10sec

10

sec

-

-

-

10sec

10

sec

-

Shape3

5sec

5sec

5sec

-

-

-

5sec

5

sec

-

Rise2

64min

54min

54

min

55min

45min

45min

54min

49

min

-

Bake

45min

50min

70

min

45min

55min

56min

65min

50

min

-

90min

-

TotalCycleTime

2:45

2.50

3:10

4:20

4:30

3:20

3:30

3:25

1:30

1:50

1.00

KeepWarm

60min

60min

60

min

60min

60min

60min

60min

60

min

-

60min

-

*Mixandwarmcycle

**Seepage8


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Need help?

26

Questions about general

performance and operation

Question 1How do I make doughnuts with myBreadmaker?

How does it m ake the hole?The Breadmaker only makes the dough for t he

doughnuts. You must form and fry the doughnuts in aconventional deep fryer.

Question 2What should I do if the kneading blade

comes out w ith t he bread?Remove it w ith a pair of plastic tongs before slicing

the bread. Since the blade can be disconnected f rom the

pan, it is not a malfunction if it comes out in your bread.

Question 3Why 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, itusually can be eaten or simply trim off that portion ofthe outer crust with a sharp knife.

Question 4Why isn't the dough mixing? I can hear the

motor running.The Kneading Blade or baking pan may not be

inserted properly. Make sure the pan is facing the rightway and that i t has clicked and seated into t hebott om of the Breadmaker.

Question 5How long does it t ake to make bread?Timings for each sett ing are outl ined on page 8 and

page 24.

Question 6Why can't I use the t imer w hen baking

w ith f resh milk?The milk will spoil if left sitting in the machine too

long. Fresh ingredients such as eggs and milk shouldnever be used wit h the delayed timer feature.

Question 7If t he power goes off in the middle of

processing, will my breadmaker finish bakingbread or making dough?

The control unit will keep t he programmedinformat ion, f or only 1-2minut es. This is if youaccident ly swi tch of f at t he mains socket. If the pow er

is int errupted for longer t han th is, the display show sSEL when switched back on, then the unfinished breador dough should be discarded and the process startedfrom the beginning.

Question 8Why do I have to add the ingredients in a

certain order?This allows the Breadmaker t o mix the ingredients

in the most efficient manner possible. It also serves to

keep the yeast from combining w ith the liquid beforethe dough is mixed.

Question 9When setting the timer for morning, why

does the machine make sounds late at night?The machine must start operation several hours

before the bread will be ready. These sounds are madeby the motor when kneading the dough. It is a normaloperation, not a malfunction.

Question 10What size loaf does the Breadmaker make?

Your Breadmaker makes small 450g (1lb) large 675g(11/2 lb) loaves of bread.

Question 11The 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 bladeshould loosen it enough to be removed. If st ill stuck,soak in lukewarm water for about 30 minutes.

Question 12

How m any w atts is my Breadmaker?670 wat ts during t he baking cycle. Very lit tle power

is consumed dur ing the kneading and r ising cycles.

Question 13Can I w ash the baking pan in t he

dishw asher?No. The baking pan and kneading blade must be

washed by hand.

Question 14What will happen if I leave the finished

bread in the baking pan?Whilst still in the breadmaker for the first hour

aft er baking is complete the bread keeps warm toprevent it becoming soggy.

It may result in a soggy loaf of bread as excesssteam (moisture) would not be able to escape. Allowto cool on a wire rack after baking to prevent this.

Question 15Why did the dough only partially mix?

Why didn't it mix completely?The batt er may be too heavy or dry. Also, the

kneading blade or baking pan may not be inserted

properly. Ingredients may have been added in t hewrong order. (See Baking Tips Guide on page 28-29).


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27

Quest ion 16Why 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 mixingwas not complete, rising problems could develop.

Gluten f ree flour w ill also aff ect the amount of rising.There are numerous reasons for this problem and areoutlined in the Baking Tips Guide on page 28-29).

Quest ion 17Why can't the delayed f inish be set for

more t han 12 hours? What is the m inimumtime a cycle may be delayed?

The maximum length of delay is 12 hours plus thepart icular cycle t ime. For example, sett ing 3 has a cyclethat takes 3:25 hours, so it may be delayed up to 15.25hours. The minimum lengt h of delay for each sett ing is10 minutes, as the delay clock increases in 10 minute

increments.

Questions about ingredients and

recipes

Quest ion 18How do I know w hen to add raisins, nuts,

etc. to the bread?On setting 2, 3 and 8, there is a beeper tone to

signal that you may add raisins, nuts, etc. after theini t ial kneading cycle is complete. (NOTE: The beepersounds aft er 32 minu tes).

In most cases, ingredients can be broken up duringthe init ial kneading cycle. However, if i t is moreconvenient for you to add them at the start, resultswill be fine.

Quest ion 19How come my bread comes out too moist?

What can I do?Humidity may affect the dough. Add an extra

tablespoon of flour. Also, high altitude may have thesame eff ect. Decrease the amount of yeast by 1/4teaspoon and decrease the sugar and/or water/milkslightly. (See Baking Tips Guide on page 28-29).

Quest ion 20Why do I get air bubbles at t he top of the

bread?This can be caused by using too much yeast.

Question 21When using raisins, the Breadmaker

crushes them. How can I avoid this?Ingredients such as raisins, nuts, etc., should be

added when the signal t ime comes on approximately

32 minutes int o the cycle (aft er init ial kneading) toprevent th is from occurring.

Question 22Why 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 water and/orincrease the amount of salt and/or decrease theamount of yeast. (See Baking Tips Guide on page 28-29).

Question 23

Can I use my favourite bread recipes(tradit ional yeast bread) in m y breadmachine?

Yes, but you will need to experiment to get theright proport ion of ingredients. Become familiar wit hthe unit and make several loaves of bread before youbegin experimenting. Never exceed a total amount of42/3 cups dry ingredients (that includes flours, oats,oatmeal, bran). Use the recipes in this book to helpdetermine the ratio of dry ingredients to liquid andamounts of yeast, sugar, salt, and butter/margarine touse.

Question 24Is it im portant f or ingredients to be at

room temperature before adding them to thebaking pan?

Yes, unless the delay timer is being used when it isbetter if ingredients are cool.

Question 25Why do the loaves vary in height and

w eight? The whole w heat/w holemeal breadsare alw ays shorter. Am I doing somethingwrong?

No, it is normal f or Who le Wheat and Wholemealbreads to be shor ter and denser t han Basic or Frenchbreads. Whole Wheat and Wholemeal f lour are heavierthan w hite bread flou r, therefore they dont rise asmuch during t he bread making process. They alsotypically have added ingredient s, such as oats, bran,nut s and raisins, which contribute to the short er heightand denser t extu re.

Question 26Can I premix the yeast with water?No, the yeast must be kept dry and put into the

baking pan last, above the f lour.


28/32

Baking tips for yeast breads

28

Loaf rises

then falls

cratered

loaf

1 tbsp

1/4 tsp

1/8-1/4 tsp

See p13

Loaf sides

caved in

1 tbsp

1/4 tsp

1/8-1/4 tsp

Loaf rises

too high

mushroom

loaf

1 tbsp

1/4 tsp

1/2 tbsp

1 tbsp

1/8-1/4 tsp

See p13

Loaf does

not rise

enough

1 tbsp

1/4 tsp

1/2 tbsp

1/8-1/4 tsp

See p13

See p13

See p13

Flat loaf no

rising short

and heavy

See p14

See p13

See p13

See p13

Crust too

dark

1/2 tbsp

Crust too

light

2 tbsp

1/2 tbsp

Possible solutionsMeasurement

Water or milk Increase+Decrease -

Salt Increase +

Decrease -

Sugar or honey Increase +

Decrease -

Flour Increase +

Decrease -

Yeast Increase +

Decrease -

Ingredient

Water Not enough water or milk

or milk Liquid too hot or cold

Flour Too old

Low i n gluten content

Too fi ne

Yeast None was added

Past sell by date

Used wrong type (f resh)

instead of dry granular

Salt Forgotten

Actually measured in tablespoons,

not teaspoons (too much)

Other causesIngredients not measured properly

Breadmaker unplugged or power

disruption

Ingredient s spill ed inside bread maker

and/or on heating element

Bread mushroomed over edge of bread

pan, crust burned

Baking pan not properly seated inside

bread maker

Kneading blade not installed correctly

Incorrect bread sett ing was used

Bread not removed from baking pan

soon af ter baking

Breadmaker malfunctioning

Results

Adjust accordingly

When t his instruct ion book w as developed,hundreds of loaves of bread were baked using popularbrands of flours and yeasts available. Adjustmentswere made to the recipes based on ingredients frompopular brands. For example, if you use f lour processed

by a local mill it may have different characteristics and

produce diff erent result s than some of the morepopular national brands. If you followed the recipe inthe cookbook exactly and f eel t he result s should bebett er than w hat you are current ly achieving, use thisguide to help you produce a loaf of bread to suit your

personal tastes. There are usually several possible


29/32

29

Uncooked

or partially

cooked

Uncooked

1/2 tbsp

Not mixed

or partially

mixed

See p13

See p14

Loaf is

soggy

Gnarly

knotted top

1 tbsp

1 tbsp

See p14

Loaf core

texture

open, coarse

or uneven

1/4 tsp

1/8-1/4 tsp

See p14

See p14

Loaf core

texture

heavy and

dense

1/2 tbsp

1 tbsp

1/8-1/4 tsp

See p14

Burning

odour

during

operation

See p15

Breadmaker

cannot be

programmed

or started

Loaf burned

completely

solutions to improve each result. You can makeadjustments one at a t ime, or you can try acombinat ion of t hem all at once. We suggestyou keep records of your baking experiments- so youcan determine w hat adjustments were made to create

your perfect loaf.


30/32

Troubleshooting

30

Cratered bread

If t he top caves in, it is probably t oo much moistureinside the bread. This could be caused by using cannedfruit or vegetables. You are better to drain well and

dry fi rst or to reduce your water by 1 tablespoon.Crater Bread also happens with cheese bread becauseeach cheese has it s own moisture cont ent . A mishapedloaf wi th soggy sides could result f rom leaving a loaf inthe machine aft er baking is completed.

Mushroom bread

There is too much yeast, so that it's risen too much.Yeast is almost always measured in teaspoons and isact ive dry type. Please do not mix your active dry yeastwith f ast rise yeast in same bread. There could also be

too much sugar, or ingredients with sugar like dr iedfruit. Decrease the sugar or honey accordingly.Another possibility is too much water used. Trydecreasing it by 1/8 cup at a time. If a recipe stillexplodes to the top , try to replace 1/4 of t he total flourwith whole wheat flour/wholemeal flour.

Gnarly loaves

Your dough probably needs more moisture. It issuggested t o reduce flour 1 tablespoon at a t ime or t o

increase liquids 1 tablespoon at a time until you reachthe right balance for your machine.

Most recipes contain sugar in some form forsweetness and t o start the yeast and t o promot ebrow ning. Salt, on t he other hand inhibi ts the yeast,but is needed f or f lavour. Thus you can contro l t hebalance of the chemical reaction betw een f lour, yeast,water, sugar and salt t o make a good loaf of breadaccording t o your desired textu re, weight andbrowning.

Helpline (office hours): UK (local rate) 08450 777700,

Republic of Ireland 1800 409119


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Morphy Richards products are intended for household useonly.

Morphy Richards has a policy of continuous improvementin product quality and design. The Company, therefore,

reserves the right to change the specification of its modelsat any time.

The After Sales Division Morphy Richards Ltd

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