Recipes

Basic breads Basic white bread Softgrain bread Brown loaf Italian herb bread Cheese & onion bread Raisin bread Sun-dried tomato loaf Malt loaf Olive bread Pizza loaf Cheddar pepper bread Peanut butter bread Tropical mix and honey bread Orange bread French bread French bread Wholewheat breads Wholewheat bread Granary loaf Rapid Basic white bread French bread Wholewheat bread 15 15

Further information

Baking cycle times Conversion chart Need help? (questions and answers) Troubleshooting 24-25 26-27

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. Its as simple as one-two-three. 1 Put in the ingredients. 2 Select program from the menus and press start. 3 Wait for your bread. But don't stop at baking bread in this appliance. Besides being able to do all kinds of speciality breads, including wholewheat, you can also prepare doughs for bread rolls, pizza, cake and jam. Everything is easy and tastes homemade - because it is.

Before first use

Before first use, please take a few minutes to read this instruction book and to find a place to keep it handy for reference. Pay particular attention to the safety instructions. 1 Carefully unpack the breadmaker and remove all packaging materials. 2 Remove any dust that may have accumulated during packing. 3 Wipe the baking pan, kneading blade and outside surface of the breadmaker with a clean, damp cloth. The bread pan is non-stick coated. Do not use scouring pads or any abrasives on any part of the breadmaker. 4 For first time use oil, butter or margerine to grease the bread pan and bake empty for about 3-5 max minutes (select the Bake program). 5 Allow to cool and clean once more. 6 Place the kneading blade on the axle in the baking pan. In manufacture it is necessary to lightly grease some parts of the appliance. This may result in the unit emitting some vapour when first used, this is normal. The breadmaker is fitted with a mains switch on the base of the machine, it can be left permanently switched on ready for use. The breadmaker programme is started by the start-stop button on the control panel. If when you plug in the breadmaker and switch on at the mains there is no display, make sure the on/off switch on the base of the breadmaker is switched to the 'I' ON position.

Beeper

The beeper sounds: when pressing any button; when the program finishes; when keep warm finishes. During the 2nd knead cycle of certain programs to indicate that fruit, nuts or other ingredients can be added.

Power interuption

1 After a brief power supply failure 7 minutes MAX. When the power is reconnected the breadmaker will continue the set programme automatically. if it has gone beyond this time and the breadmaker has defaulted back to the start time, you must either: i) If the program has not reached rise 1 select the program required and press start. ii) If the program has passed rise 1, the ingredients will have to be discarded and you must start again with fresh ingredients.

Care and cleaning

1 Caution: 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. 3 Exterior: Wipe the lid and outer body of the unit with a damp cloth or slightly dampened sponge. 4 Brown staining of the lids inner surface and vents may be seen. This is vapour residue from the ingredients carried up in the escaping steam during baking. This has no detrimental affect to the material of the breadmaker or quality of the baked loaf. Simply wipe this away with a hot soapy cloth or sponge after every use or when it appears. 5 Interior: Use a damp cloth or sponge to wipe the interior of the breadmaker. 6a Slide the lid out of the location groove on one side and then lift upwards to remove. Wipe the interior surface with a damp cloth or sponge. 7 Baking pan: Clean the baking pan with warm water, soap is not necessary. Avoid scratching the nonstick surface. Dry it thoroughly before placing it back in the baking chamber. Do not wash the baking pan, measuring cup, spoon or kneading blades in the dishwasher. Do not soak the baking pan for long periods as this could interfere with the working of the drive shaft. If the paddle becomes stuck in the bread pan, pour hot water over it and allow to soak for 30 minutes. This will enable you to remove the paddle more easily. Be sure the appliance is completely cooled before storing away. Do not use any of these when cleaning Paint thinner Benzine Steel wool pads Polishing powder Chemical dustcloth Special care for the non-stick finish Avoid damaging the coating. Do not use metal utensils such as metal spatulas, knives or forks. The coating may change colour after long use, this is only caused by heat and moisture and will not affect the performance of the unit or quality of your bread. The hole in the centre of the kneading blade shoud be cleaned, then add a drop of cooking oil and replace it on the spindle in the baking pan. This will prevent sticking of the blade. Keep all air vents and openings clear of dust.

Important note on flours

Flours, while visibly similar, can be very different by virtue of how they were grown, milled, stored, etc. You may find that you will have to experiment with different brands of flour to help you make that perfect loaf. Storage is also very important, as all flours should be kept in an airtight container. All purpose flour/plain flour All purpose Flour is a blend of refined hard and soft wheat flours especially suitable for making cake. This type of flour should be used for recipes in the cake/quick bread section. Strong white flour/bread flour Bread flour is a high gluten/protein flour that has been treated with conditioners that give dough a greater suitability for kneading. Bread Flour typically has a higher gluten concentration than All purpose flour; however, depending on different milling practices, this may vary. Strong plain flour or bread flour are recommended for use with this breadmaker. Whole wheat flour/wholemeal flour Whole wheat flour/wholemeal flour is milled from the entire wheat kernel which contains the bran and germ and makes it heavier and richer in nutrients than white flour. Breads made with this flour are usually smaller and heavier than white loaves. To overcome this whole wheat flour/wholemeal flour can be mixed with Bread flour or strong plain flour to produce a high light textured bread. Self-raising flour Self-raising Flour contains unnecessary leavening ingredients that will interfere with bread and cake making. It is not recommended for use. Bran Bran (unprocessed) & Wheat Germ are the coarse outer portions of the wheat or rye grains separated from flour by sifting or bolting. They are often added in small quantities to bread for nutritional enrichment, heartiness and flavour. They are also used to enhance the texture of bread.
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. Sunflower oil Shortens or tenderises the texture of yeast breads. Butter or margarine can be used as a substitute. If butter or margarine is used direct from the refrigerator it should be softened for easier blending during the mixing cycle. Baking powder Baking powder is a raising agent used in cakes. This type of raising agent does not require rising time before baking as the chemical reaction works when liquid ingredients are added. Bicarbonate of soda Bicarbonate of soda is another raising agent not to be confused or substituted for baking powder. It also does not require rising time before baking as the chemical reaction works during the baking process. Vitamin C - Ascorbic acid Ascorbic acid helps improve the volume of the loaf. Vitamin C powder or tablets should be used. You can also use the orange flavour vitamin C supplement tablet. These are usually marked in mg (milligrams) strength. If they are 200mg tablets, use 1/2 tablet for 100mg dose. The tablet must be crushed between 2 spoons to create a powder. If using powder refer to the packet instructions but a 1/4 of a teaspoon is usually recommended.

Ingredient temperatures

All ingredients, including the machine and pan, and especially liquids (water or milk), should be warmed to room temperature 21C (70F). If ingredients are too cold, below 10C (50F), they will not activate the yeast. Extremely hot liquids, above 45C (113F), may kill the yeast.
Other tips when making dough
Place all recipe ingredients into the baking pan so that yeast is not touching any liquid. After completing the process of making dough in your breadmaker, typically when letting dough rise outside the breadmaker, allow 30 minutes or until dough doubles in size. Dough should be lightly greased and covered with grease proof paper and a dry towel. It should be placed in a warm area free from drafts. Humidity can cause problems, therefore humidity and high altitudes require adjustments. For high humidity, add an extra tablespoon of flour if consistency is not right. For high altitudes, decrease yeast amount by approximately 1/4 teaspoon, and decrease sugar and/or water or milk slightly. The DOUGH setting is great for mixing, kneading and proofing (allowing dough to rise). Use the automatic breadmaker to prepare this dough. When recipes call for a lightly floured surface, use about 1 to 2 tablespoons of flour on the surface. You may want to lightly flour your fingers or rolling pin for easy dough manipulation. When you let dough rest and rise according to a recipe, place it in a warm, draught-free area. If the dough does not double in size, it may not produce a good texture. If the dough you are rolling shrinks back, let it rest covered for a few minutes before rolling again. Dough may be wrapped in plastic and stored in a freezer for later use. Bring the dough to room temperature before using. After 5 minutes of kneading, open the lid and check the dough consistency. The dough should form a soft, smooth ball. If too dry, add liquid. If too wet, add flour (1/2 to 1 tablespoon at a time). When using honey, malt extract, golden syrup or treacle, coat the spoon or cup with oil first, this will prevent these ingredients from sticking, to the spoon or cup.
Creating your own yeast bread
With the breadmaker, even the most inexperienced baker can achieve the satisfying experience of baking a loaf of bread. All of the mystery and hard work is gone. Inside this talented machine with an electronic brain, the dough is mixed, kneaded, proofed and baked without you being present. The automatic breadmaker can also just prepare the dough, and when it's ready, you shape, allow to rise and bake in a conventional oven. The recipes on the following pages are tailored for this breadmaker. Each recipe features ingredients that best compliment a particular loaf of bread, and each was tested in our machines. It is extremely important not to exceed the amounts of flour specified in each of the recipes or else it could result in unsatisfactory baking performance. When creating your own yeast bread recipes or baking an old favourite, use the recipes in this cookbook as a guide for converting portions from your recipe to your breadmaker. Do not exceed 4 cups of flour and 1/2 cup fruit and nut.

Softgrain bread

Water Skimmed milk powder Sugar Salt Sunflower oil Strong white softgrain bread flour Fast action yeast Use setting Small 11/8 cup 21/2 tbsp 21/4 tbsp 11/4 tsp 21/2 tbsp 3 cups 1 tsp 1 Basic Large 11/2 cups 4 tbsp 3 tbsp 2 tsp 4 tbsp 4 cups 1 tsp 1 Basic

Brown loaf

Water Skimmed milk powder Demerara Sugar Salt Sunflower oil Strong brown bread flour Fast action yeast Use setting Small 1 cup 2 tbsp 21/2 tbsp 11/2 tsp 2 tbsp 3 cups 1 tsp 1 Basic Large 11/2 cups 3 tbsp 5 tbsp 2 tsp 3 tbsp 4 cups 11/2 tsp 1 Basic

Sun-dried tomato loaf

Small Large Water 1 cup 13/8 cups Olive oil 2 tbsp 21/2 tbsp 1/ tbsp Sunflower oil 3 tbsp Salt 11/4 tsp 11/2 tsp Sugar 2 tbsp 21/2 tbsp 1/ tsp Dried mixed herbs 2 tsp Strong white bread flour 3 cups 4 cups 3/ tsp Fast action yeast 1 tsp 4 3/ cup 1/ cup Sun-dried tomatoes Use setting 1 Basic 1 Basic **Salt could be omitted as sun dried tomatoes are high in salt.

Malt loaf

Small 7/ cup Water 8 Salt 1 tsp Sunflower oil 2 tbsp 1/ cup Black treacle 4 1/ cup Malt extract 4 Plain flour 21/2 cup Fast action yeast 1 tsp 1/ cup Sultanas* 4 Use setting 1 Basic *add sultanas at time indicated baking cycle times page 22.

Peanut butter bread

Water Brown sugar Salt Smooth peanut butter Strong white flour Fast acting yeast Use setting Small 11/8 cups 1/ cup tsp 1/ cup 2 31/4 cup 1 tsp 1 Basic
Tropical mix and honey bread
Small Water 1 cup Sunflower oil 2 tbsp Honey 2 tbsp Salt 11/2 tsp 1/ cup Tropical mix* 2 Strong white bread flour 3 cups 3/ tsp Fast action yeast 4 Use setting 1 Basic *add mix at time indicated baking cycle times page 22.

Olive bread

Small Large Water 1 cup 13/8 cups Skimmed milk powder 21/2 tbsp 3 tbsp Salt 11/4 tsp 11/2 tsp Sugar 2 tbsp 21/2 tbsp 1/ tbsp Sunflower oil 3 tbsp Dried mixed herbs 11/2 tsp 2 tsp Strong white bread flour 21/2 cups 31/2 cups 1/ cup 1/ cup Strong wholemeal flour 3/ tsp Fast acting yeast 1 tsp 4 1/ cup 3/ cup Chopped olives* Use setting 1 Basic 1 Basic *add olives at time indicated baking cycle times page 22.

Orange bread

Freshly squeezed orange juice Sunflower oil Honey Salt Strong white flour Sunflower seeds (optional) Orange rind (grated) Fast action yeast Use setting Small 11/4 cup (3 medium) 1 tbsp 2 tbsp 1 tsp 31/4 cups 2 tbsp From all oranges used 1 tsp 1 Basic

Pizza loaf

Small Large Water 11/4 cup 11/2 cups Strong brown flour 2 cups 2 cups Strong white flour 1 cup 2 cups Skimmed milk powder 11/2 tbsp 2 tbsp Sugar 1 tbsp 11/2 tbsp Salt 1 tsp 11/2 tsp Sunflower oil 1 tbsp 11/2 tbsp Dried oregano 2 tsp 21/2 tsp 3/ tsp Fast action yeast 1 tsp 4 Pepperoni 75g 100g 1/ cup 3/ cup Stuffed olives* Use setting 1 Basic 1 Basic *add olives at time indicated baking cycle times page 22.
2 Recipes for french bread

French bread

Water Skimmed milk powder Sugar Salt Sunflower oil Strong white bread flour Fast action yeast Use setting Small 1 cup 2 tbsp 1 tbsp 1 tsp 1 tbsp 3 cups 1 tsp 2 French Large 11/4 cup 21/2 tbsp 11/4 tbsp 11/4 tsp 11/2 tbsp 4 cups 11/4 tsp 2 French

Cheddar pepper bread

Water Skimmed milk powder Worcester sauce Salt Sugar Black pepper Dry mustard Mature cheddar Strong white flour Fast action yeast Use setting Small 1 cup 2 tbsp 2 tsp 11/2 tsp 2 tbsp 1/ tsp tsp 1/ cup cups 3/ tsp Basic
3 Recipes for wholewheat bread

Wholewheat bread

Small Large Water 11/8 cup 15/8 cup Skimmed milk powder 11/2 tbsp 3 tbsp Sunflower oil 2 tbsp 3 tbsp Brown sugar 3 tbsp 5 tbsp Salt 11/4 tsp 2 tsp *Strong wholemeal bread flour 3 cups 4 cups Fast action yeast 1 tsp 11/4 tsp Use setting 3 Wholewheat 3 *Substitute 1 cup of strong white bread flour for a lighter texture.
Water Skimmed milk powder Sugar Salt Sunflower oil Strong white softgrain bread flour Fast action yeast Use setting Use water at 35-45C Large 11/4 cup 21/2 tbsp 11/4 tbsp 11/4 tsp 11/2 tbsp 4 cups 11/2 tsp 2 Rapid
Water Skimmed milk powder Brown sugar Salt Sunflower oil Strong wholemeal bread flour Fast action yeast Use setting Use water at 35-45C Large 15/8 cup 3 tbsp 5 tbsp 2 tsp 3 tbsp 4 cups 2 tsp 3 Rapid

Granary loaf

Small Large Water 11/8 cup 15/8 cup Skimmed milk powder 2 tbsp 3 tbsp Soft brown sugar 21/2 tbsp 5 tbsp Salt 11/4 tsp 2 tsp Sunflower oil 2 tbsp 3 tbsp Granary malted brown bread flour 3 cups 4 cups Fast action yeast 1 tsp 2 tsp Vitamin C tablet* 1 x 100mg 1 x 100mg Use setting 3 Wholewheat 3 *Optional: By adding a vitamin C tablet, the rise of the bread can be improved. Crush tablet between 2 teaspoons and add. **Substitute 1 cup strong white bread flour for a lighter texture

4 Sweet

Mixed fruit loaf
Small Water 11/8 cups Skimmed milk powder 21/2 tbsp 1/ cup Castor sugar 4 Salt 11/2 tsp Sunflower oil 21/2 tbsp Strong white bread flour 3 cups 3/ tsp Nutmeg 4 Fast action yeast 1 tsp 1/ cup Dried mixed fruit* 2 Use setting 4 Sweet *add fruit at time indicated baking cycle times page 22.
(This function is avaliable on basic, wholewheat and french settings).
Water Skimmed milk powder Sugar Salt Sunflower oil Strong white bread flour Fast action yeast Use setting Use water at 35-45C Small 11/8 cup 2 tbsp 2 tbsp Large 11/2 cups 3 tbsp 3 tbsp 2 tsp 3 tbsp 4 cups 2 tsp 1 Rapid

11/4 tsp

2 tbsp 3 cups 11/2 tsp 1 Rapid

Chocolate bread

Small Water 1 cups Egg (beaten) 1 medium Skimmed milk powder 1 tbsp Sunflower oil 1 tbsp 1/ cup Castor sugar 2 1/ tsp Salt 2 1/ cups Walnuts (chopped) * optional 4 Strong white bread flour 21/8 cups 1/ cup Cocoa powder 2 1/ tsp Fast action yeast 2 Use setting 4 Sweet *add walnuts at time indicated baking cycle times page 22.
5 Recipes for fastbake small

Fastbake white bread

Water* Skimmed milk powder Sugar Salt Sunflower oil Strong white bread flour Fast action yeast Use setting * Use water between 35 and 45C. Small 11/8 cup 21/2 tbsp 2 tbsp 11/2 tsp 21/2 tbsp 3 cups 2 tsp 5 Fastbake

Madeira cake

Ingredients group 1 Butter (softened) Vanilla essence Eggs (beaten) Lemon juice Ingredients group 2 Plain flour Baking powder Castor sugar Use setting cup tsp 3 medium 2 tsp

3/ 4 1/ 4

15/8 cup 2 tsp 3/ cup Cake
6 Recipes for fastbake large
Water* Skimmed milk powder Sugar Salt Sunflower oil Strong white bread flour Fast action yeast Use setting * Use water between 35 and 45C. Large 11/2 cup 3 tbsp 21/2 tbsp 21/2 tsp 4 tbsp 4 cups 21/2 tsp 6 Fastbake
Method 1 Mix group 1 together in a separate bowl. 2 Sieve group 2 together in a second bowl. 3 Combine groups 1 and 2 together until mixed. 4 Pour mixture into breadpan.

Mixed fruit cake

Ingredient group 1 Butter (softened) Water Beaten eggs Lemon juice Dried mixed fruit Ingredient group 2 Plain flour Baking powder Brown sugar Ground cinnamon Ground nutmeg Use setting cup cup 2 medium 2 tsp 1 cup

7 Recipes for cakes

Important The cakes produced in this breadmaker will not rise to fill the pan completely, they will be approximately 55mm (2) tall. The standard cake is a Madeira type which is moist, rich and dense in texture. Adjustments to the recipe may be required for personal taste - less butter and sugar to reduce the richness, less water and/or eggs to reduce moisture. Variations Cherries - 1/2 cup cherries halved (wash thoroughly to remove the excess syrup) and allow them to drain and dry on absorbent paper; or mixed fruit - 1/2 cup or chocolate chips - 1/4 cup Add any of these variations into the breadpan last, on top of the other ingredients. Parkin

1/ 4 1/ 4

Method Makes 2 large baps 1 Add ingredients in order as listed. 2 Select dough setting and push start button. 3 When the dough is ready, remove dough from pan and turn dough out onto a lightly floured surface. 4 Divide into 2 equal pieces. 5 Shape and flatten slightly. 6 Place on a well greased baking tray. 7 Brush lightly with melted butter. 8 Let stand, covered for 20-25 minutes or until double in size. 9 Bake at 190C (375F) gas mark 5 for 15-20 minutes.
Method 1 Divide into 8-12 pieces. Shape and flatten slightly. 2 Slash top of bun to form a cross. 3 Glaze with egg and milk (but not the cross). 4 Cover and allow to rise for 30 minutes. 5 Bake in oven 375F (190C) gas mark 5 for 16-18 minutes.

Raspberry braid

Water Beaten egg Butter (softened) Castor sugar Salt Strong white bread flour Fast action yeast Use setting 1 cup 1 med 2 tbsp 1/ cup 4 3/ tsp 4 33/4 cup 11/2 tsp 8 Dough

9 Pasta

Eggs Pasta flour Use setting 4 medium 2 cups 7 Pasta
Method Makes 2 braids. 1 Measure ingredients into a baking pan. 2 Insert baking pan securely into baking unit, close lid. 3 Select dough setting. 4 Push start button. 5 When dough is ready remove dough from pan and on a lightly floured surface divide dough into half. 6 Roll each half into a 36 x 20 cm (14 x 18inch) rectangle. 7 Spread 3/8 cup raspberry jam lengthways down centre third of each rectangle. 8 Make diagonal cuts from the outer edges 2.5cm (1inch) apart and 7.5cm (3 inches) long. 9 Fold alternate strips of dough over filling. 10Place on a greased baking sheets. 11Brush with melted butter. 12Let rise 30 minutes (until well risen). 13Brush with an egg yolk and 1 tbsp water mixture. 14Combine until crumbly: 2 tbsp soft butter 2 tbsp brown sugar 1/ ground almonds 4 1/ cup flour tsp nutmeg 15Sprinkle half over each dough. 16Bake at 175C (350F) gas mark 4 for 35-35 minutes.
Method A 1 When the cycle is complete turn dough onto a lightly floured surface. 2 Using a hand cranked pasta machine or rolling pin, roll dough out to the desired thickness. 3 Cut into the desired width, 3mm (1/2 strips for narrow width). 4 Cook in boiling water for approximately 3 minutes. Method B If using a pasta machine follow the instructions provided. When the pasta flour and eggs are mixing, a glue like mix is initially produced this can sometimes stick to the corners of the baking pan. If this happens wait until the cycle has ended, using a wooden spatula pull in the unmixed flour into the centre of the pan. Reclose the lid and select menu 7 and press to repeat the cycle, stop after 6 minutes.

10 Recipes for jams

Marmalade
Juice from oranges Rind of oranges grated Preserving sugar Water Pectin if needed Use setting 3 medium cup 1 tbsp 2 tsp 10 Jam

Plum jam

Plums chopped, remove stone Chopped baking apples (peeled and cored) Preserving sugar Lemon juice Use setting **Alternately use 3 cups of plums and no apples. 2 cups 1 cup 1 cup 3 tbsp 10 Jam

Small loaf = 1.5lb Large loaf = 2lb Bake: press +/- to increase or decrease bake time (maximum 1 hour), default is 0:minutes. Keep warm: time for Jam and Cake is included in total time. Rest period to allow wholewheat type flour to soak up water and expand. Note: not all menue options listed are covered with a recipe. Adding Fruit & Nut: Fruit & nut can be added on settings listed above at the displayed time shown, use as required when creating your own recipes. Times are in minutes unless otherwise stated s = seconds, xx:xx = hours and minutes are displayed times, which is time remaining. Error messages: EEE the temperature sensor is disconnected, contact Morphy Richards helpline. E0I the baking temperature is higher that 56 deg C, allow breadmaker to cool, see trouble shooting. E00 baking temperature is lower than -20 deg C, allow the breadmaker to warm up. HHH the temperature sensor is at fault, contact Morphy Richards helpline. Rise 1 and Rise 2 times have been rounded up to the nearest whole minute. m = minute, s = seconds MAX DELAY: Time when bread is ready to take out. Any delay time between Total time and Max delay time can be selected in increments of 0:10 (10 minutes).

Conversion table

Liquids, flour and others We recommend that you use the cup provided for all recipes for consistency between brands and types of flour. The cup provided is based on the American cup measurement of 8 Floz. For people who prefer to use their own measuring utensils, alternative measurements are in millilitres (ml) and cubic centimetres (cc)for liquid measurement and grams (gm) for weight of flour, sugar and fruit. Note: A good quality set of accurate kitchen scales with divisions and accuracy to 2 grams are required. A measuring jug with divisions of 2 ml is required. The tablespoon and teaspoon provided are required to measure the smaller quantities. A set of british standard spoons with scrape level tops can be used. DO NOT USE A KITCHEN TABLESPOON OR TEASPOON these are inaccurate.

Water and liquids

Flour types

Weight in grams (gm)

1/ 16 1/ 8 1/ 4 1/ 2 3/ 4

1/ 8 1/ 4 1/ 2 3/ 4

White Plain Softgrain

144g 216 288

Granary

Wholemeal

156g 234 312

150g 225 300

132g 198 264
1/ 8 1/ 4 5/ 16 1/ 2 5/ 8 15/ 16

1/1/1/2 2

Others
1/ 4 cup Dried fruit Butter Preserving or castor sugar Granulated sugar Chopped fresh apple 1/2 cube Frozen raspberries or fresh plums 1/ 2 cup 3/ 4 cup 1 cup 2 cup

164g 200g 220g

Need help?
Questions about general performance and operation
Question 1 What should I do when the kneading blade comes out with the bread? Remove carefully when cold before slicing the bread. Since the blade can be disconnected from the pan, it is not a malfunction if it comes out in your bread. Question 2 Why does my bread sometimes have some flour on the side crust? In some cases, the flour mix may remain on the corners of the baking pan. When this happens, it usually can be eaten or simply trim off that portion of the outer crust with a sharp knife. Question 3 Why isn't the dough mixing? I can hear the motor running. The Kneading Blade or baking pan may not be inserted properly. Make sure the blades are correctly located on the shafts and that the pan has clicked into place and is seated into the bottom of the breadmaker. Question 4 How long does it take to make bread? Timings for each setting are outlined earlier. Question 5 Why can't I use the timer when baking with fresh milk? The milk will spoil if left sitting in the machine too long. Fresh ingredients such as eggs and milk should never be used with the delayed timer feature. Question 6 Why do I have to add the ingredients in a certain order? This allows the breadmaker to mix the ingredients in the most efficient manner possible. It also serves to keep the yeast from combining with the liquid before the dough is started to mix, which is essential on the time delay. Question 7 When setting the timer for morning, why does the machine make sounds late at night? The machine must start operation when the time delay reaches the start time of the program so that the bread will be ready. These sounds are made by the motor when kneading the dough. It is a normal operation, not a malfunction. Question 8 The kneading blades are stuck in the bread pan. After baking how do I get it out? The kneading blade may stick in place after baking. Running warm or hot water over the blade should loosen it enough to be removed. If still stuck, soak in hot water for about 30 minutes. Question 9 Can I wash the baking pan in the dishwasher? No. The baking pan and kneading blade must be washed by hand. Question 10 What will happen if I leave the finished bread in the baking pan? Whilst still in the breadmaker for the first hour after baking is complete the bread keeps warm to prevent it becoming soggy. Leaving the bread in the breadmaker after the keep warm period may result in a soggy loaf of bread as excess steam (moisture) would not be able to escape. Remove and allow to cool on a wire rack after baking to prevent this. Question 11 Why did the dough only partially mix? Why didn't it mix completely? The dough may be too heavy or dry. Also, the kneading blade or baking pan may not be inserted properly. Ingredients may have been added in the wrong order. Question 12 Why didn't the bread rise? The yeast could be bad, past its sell by date or possibly no yeast was added at all. Also, if the mixing was not complete, rising problems could develop. Question 13 Why can't the delayed finish be set for more than 13 hours? What is the minimum time a cycle may be delayed? The maximum length of delay is 13 hours approx including the total cycle time. For example, Setting 1 (basic medium 2lb) has a cycle time of 3:25. This start is delayed by a maximum of 9:30. The minimum length of delay for each setting is 10 minutes. The delay clock increases and decreases in increments of 10 minutes. See page 22 for max delay-ready times.

Questions about ingredients and recipes
Question 14 Why is my breadmaker making a loud noise? The pan may not be correctly located, press it until it locks into place. Question 15 How 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 the same effect. Decrease the amount of yeast by 1/4 teaspoon and decrease the sugar and/or water/milk slightly. Question 16 Why do I get air bubbles at the top of the bread? This can be caused by using too much yeast. Decrease the yeast by 1/4 tsp. Question 17 Why does my bread rise and then collapse or crater? The bread may be rising too much. To reduce the rate of rising, reduce the amount of yeast and/or increase the amount of salt by 1/4 teaspoon. Question 18 Can I use my favourite bread recipes (traditional yeast bread) in my bread machine? Yes, but you will need to experiment to get the right proportion of ingredients. Become familiar with the unit and make several loaves of bread before you begin experimenting. Never exceed a total amount of 41/2 cups dry ingredients (that includes the total amount of flour, oats, oatmeal, bran, fruit and nuts etc). Use the recipes in this book to help determine the ratio of dry ingredients to liquid and amounts of yeast, sugar, salt, and oil/butter/margarine to use. We advise creating your own bread recipes using the 1basic menu setting, then progress to the others, using the Baking cycle times chart as a guide. Question 19 Is it important for ingredients and baking pan to be at room temperature before adding them to the baking pan? Yes, even when the delay timer is being used. (Water must be between 21C and 28C) and room temperature between 15C and 30C.
Question 20 Why do the loaves vary in height and weight? The wholewheat breads are always shorter. Am I doing something wrong? No, it is normal for Whole Wheat and Wholemeal breads to be shorter and denser than Basic or French breads. Whole Wheat and Wholemeal flour are heavier than white bread flour, therefore they dont rise as much during the bread making process. This is also true for bread containing fruit, nuts, oats and bran. Question 21 Can I premix the yeast with water? No, the yeast must be kept dry and put into the baking pan last, above the flour. this is especially important when the delay timer is being used. Question 22 Why is there a large hole in the base of the bread? This hole has been created by the kneading blade. Sometimes this hole is larger than normal. This is because the dough has rested to the side of the blade after the second kneading cycle - normal with bread makers. You could position the dough evenly in the base of the pan, but only do this after the shape cycle, see cycle times. Use the handle of a wooden spoon to reposition the dough back into the centre if required.

Bread surface is sticky Bread was left in the machine too long and condensation collected on the baking pan The wet/dry balance of the ingredients may be incorrect E:01 message on display Temperature in breadmaker is too high Press 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. Whenever possible, remove bread from the baking pan and cool on a wire rack before keep warm period ends Measure ingredients accurately
H:HH or E:EE message on display The temperature sensor is disconnected or at fault Display will not work Refer to Morphy Richards helpline. On/off switch on the base of breadmaker is switched to the off 'O' position. Switch the on/off switch to the 'I' ON position.
Difficult to remove from the pan The bread is sticking to the pan If this persists the surface of the pan can be oiled before use. Wash the pan in hot soapy water and thoroughly dry. Liberally coat the inner surface of the pan with oil, butter or margerine. 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.

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/or rear of the product. Model no. Serial no. To qualify for the two-year guarantee the appliance must have been used according to the manufacturers instructions. For example kettles should have been regularly descaled. Morphy Richards shall not be liable to replace or repair the goods under the terms of the Guarantee where: 1 The fault has been caused or is attributable to accidental use, mis-use, negligent use or used contrary to the manufacturers recommendations or where the fault has been caused by power surges or damage caused in transit. 2 The appliance has been used on a voltage supply other than that stamped on the products. 3 Repairs have been attempted by persons other than our service staff (or authorised dealer). 4 Where the appliance has been used for hire purposes or non-domestic use. 5 Morphy Richards are not liable to carry out any type of servicing work, under the guarantee. This guarantee does not confer any rights other than those expressly set out above and does not cover any claims for consequential loss or damage. This guarantee is offered as an additional benet and does not affect your statutory rights as a consumer. This guarantee is valid in the UK and Ireland only.
All Morphy Richards Products are individually tested before leaving the factory. In the unlikely event of any appliance proving to be faulty within 28 days of purchase it should be returned to the place of purchase for it to be replaced. If the fault develops after 28 days and within 24 months of original purchase, you should contact the helpline number quoting model number and serial number on the product, or write to Morphy Richards at the address shown. You will be asked to return the product (in secure, adequate packaging) along with a copy of proof of purchase. Subject to the exclusions set out below (1-6), the faulty appliance will then be repaired or replaced and dispatched usually within seven working days of receipt. If for any reason this item is replaced during the two-year guarantee period, the guarantee on the new item will be calculated from original purchase date. Therefore it is vital to retain your original receipt or invoice to indicate the date of initial purchase.

Helpline

If you have any difficulty with your appliance, do not hesitate to call us. Were more likely able to help than the store from where you bought it. Please have the following information ready to enable our staff to deal with your query quickly: Name of the product; Model number as shown on the underside of the appliance or rating plate. Serial number
Morphy Richards products are intended for household use only Morphy Richards has a policy of continuous improvement in product quality and design. The Company, therefore, reserves the right to change the specification of its models at any time. The After Sales Division, Morphy Richards Ltd, Mexborough, South Yorkshire, England, S64 8AJ Helpline (office hours) UK 2609 Republic of Ireland 1800 409119

BM48300M UK Rev 2 12/03