There's nothing like the smell of freshly baked bread to fill a kitchen with warmth, eager appetites, and endless praise for the baker who took on such a time-consuming task. Now, you can fill your kitchen with the irresistible aromas of a French bakery every day with just five minutes of active preparation time. Here we provide information on 6 of the latest models; these have been tested for how easy it is to set up, load, programme, unload and clean each of the breadmakers. All of these breadmakers are both easy to use and easy to keep clean.

Brand & Model

Ratings

Comment

The stylish Kenwood BM450 is one of 78% the best performing breadmakers tested making excellent bread, good cakes and tasty jam. It's also easy to use and packed with handy features. A wonderful white loaf, with a golden brown colour, firm crust and light and airy texture, is produced using the standard setting.

Kenwood BM 450

Pros: Performs very well, looks great Cons: It's heavy
The Morphy Richards 48267 is the
76% white version of the 48268. It bakes
great-tasting bread and also has a stylish stainless steel finish. Whether you're baking white, wholemeal or using a bread mix, the results are likely to be good. Unusually, it produces particularly good bread on the rapid program, taking just 1hr 15m for a loaf almost as good as those produced on the standard 3hr program. As well as baking bread, the Morphy Richards can knead dough for bread rolls, which you then bake in the oven. It also makes delicious cakes and jam.

Morphy Richards 4267

Pros: Good rapid bake results Cons: Stainless steel surfaces are tough to keep clean

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Morphy Richards 48248 ompact
Pros: Excellent white and wholemeal bread, excellent jam, easy to use and keep clean. Cons: No rapid-bake program
The 48248 is the Graphite version of 76% 48245 and this compact breadmaker bakes excellent bread and is easy to use. The kneading paddle collapses when the kneading cycle finishes, but this can sometimes stick in the loaf, especially if you're making a loaf of bread with a denser texture. There's also a handy timer that you can set up to 13 hours in advance. You can make bread using the standard 180-minute program or you can use the timer to bake your bread while you sleep. White bread produced on the standard program has an airy texture, strong bread smell and sweet taste. And when the timer is used, the bread still looks appetising and is firm and tasty. Wholemeal bread rises well and is sweet tasting and nutty, and easy-touse bread mixes work well too. Light, medium or dark crust colour settings are available and you can bake small or large loaves.
The Morphy Richards 48271 bakes
75% tasty bread and has a stylish stainless
steel finish. Whether you're baking white, wholemeal or using a bread mix, the results are likely to be good. Unusually, this model produces particularly good bread on the rapid program, taking 1hr 38m for a loaf almost as good as those produced on the standard 3hr program. You can also use this machine to bake cakes, make jams or knead dough. The recipe book measures in cups so use the included measuring spoon and cup for accurate measurements.
Morphy Richards 48271 Accent
Pros: Good all-round bread results, easy to use, stylish appearance Cons: Quite heavy

Panasonic SD 2454

Pros: Good wholemeal bread, easy to use and clean Cons: No viewing window
The Best Buy Panasonic SD-254 71% makes good quality bread, tackles bread mixes with ease and is good at cakes, too. It's also easy to use and clean.This model is almost identical to the more expensive SD255, but doesn't have an automatic nut dispenser. The standard setting takes four hours slightly longer than average to make an attractive and appetising extra large loaf. The experts thought it was one of the better machines on test.

71% Like its sibling, the SD-254, the Best
Buy Panasonic SD-255 makes good quality bread and is good at baking cakes, too. It's also easy to use and clean. The SD-255 is almost identical to the SD-254 but has the additional benefit of an automatic dispenser for adding extra ingredients such as nuts or raisins. The standard setting takes four hours slightly longer than average to make an attractive and appetising extra large loaf. Our experts thought it was also one of the better machines on test.

Panasonic SD 255

Pros: Automatic dispenser, good wholemeal bread, easy to use and clean Cons: No viewing window
Information provided by: "Which" Magazine

48245 Rev 2

9/9/08

Page 1

Compact breadmaker
Please read and keep these instructions
getting the best from your new breadmaker.
Accurate measuring is essential It is essential to measure ingredient quantities carefully, even slight changes may effect loaf quality Yeast content If loaf rises too high and then collapses ensure the ingredients were measured accurately. If problem persists, reduce yeast by a quarter of a teaspoon

www.morphyrichards.com

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Important safety instructions
The use of any electrical appliance requires the following of basic common sense safety rules. Primarily there is danger of personal injury and secondly the danger of damage to property and the appliance. These are indicated in the text by the following two conventions: WARNING: Danger of personal injury IMPORTANT: Damage to the appliance In addition, we offer the following essential safety advice.

Children

Never allow a child to operate this appliance. Children are vulnerable in the kitchen, particularly when unsupervised and if appliances are being used or cooking is being carried out. Teach children to be aware of dangers in the kitchen, warn them of the dangers of reaching up to areas where they cannot see properly or should not be reaching. Children should be supervised to ensure that they do not play with the appliance.

Location

Remove all packaging and retain for future reference. Always locate your appliance away from the edge of a worktop. Ensure that the appliance is used on a firm, flat surface. Do not use outdoors or near water.
Other safety considerations
If the mains lead of this appliance is damaged, do not use it. The lead may only be replaced by Morphy Richards Ltd or an agent of the company, since special purpose tools are required. Telephone Morphy Richards helpline for advice. The use of accessory attachments not recommended by the manufacturer may cause damage to the breadmaker. Do not place the appliance on or near heat sources such as gas or electric stove ovens, or burners. To avoid damaging the appliance, do not place the baking pan or any object on top of the unit. Do not clean with scouring pads. Do not wash the baking pan, kneading blade, measuring cup or spoon in a dishwasher. Keep the appliance and the cable away from heat, direct sunlight, moisture, sharp edges and the like. The baking pan must be in place prior to switching on the appliance. Always remove the plug from the socket whenever the machine is not in use, when attaching accessory parts, cleaning the machine, or whenever a disturbance occurs. Pull on the plug, not the cable. This appliance is not intended to be operated by means of an external timer or separate remote control system. This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental capabilities or lack of experience and knowledge unless they have been given supervision or instructions concerning the use of the appliance by a person responsible for their safety.

Mains lead

The mains lead should reach from the socket to the base unit without straining the connections. Do not let the mains lead hang over the edge of a worktop where a child could reach it. Do not let the lead run across an open space e.g. between a low socket and table. Do not let the lead run across a cooker or toaster or other hot area which might damage the cable. If the supply cord is damaged, it must be replaced by the manufacturer, its service agent or similarly qualified persons in order to avoid a hazard.

Your safety

WARNING: Do not touch hot surfaces. Use oven mitts or oven gloves when removing the hot bread pan. Do not cover the steam vent openings under any circumstances. WARNING: Avoid contact with moving parts. WARNING: To protect against electrical shock, do not immerse the cord or plug in water or other liquid. Extreme caution must be observed when moving an appliance with hot contents. Do not use the breadmaker for storage purposes nor insert any utensils, as they may create a fire or electric shock hazard. Do not use use the appliance with wet or moist hands.

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Contents

Operating instructions

Important safety instructions Introduction Before first use Electrical requirements About this breadmaker About the recipes Components Control panel buttons, display and functions Program descriptions Using your breadmaker Using the timer Beeper Power interruption Slicing and storing bread Drop down blade Care and cleaning Storing the unit Know your ingredients Measuring ingredients Ingredient temperatures Creating your own yeast breads Special glazes for yeast breads Other tips 13 Dough recipes White bread rolls Wholewheat bread rolls Hot cross buns Pizza base Jams Marmalade Raspberry and apple Speciality Malt loaf Sandwich Sandwich loaf Softgrain sandwich loaf Gluten free recipes Gluten free loaf Gluten free madeira cake Bread mixes 19 19

Further information

Conversion chart Baking cycle times Need help? (questions and answers) Troubleshooting 22 24

Recipes

Basic breads Basic white bread Softgrain bread Brown loaf Italian herb bread Cheese & onion bread Raisin bread Sun-dried tomato loaf French bread Wholewheat breads Wholewheat bread Granary loaf Cake setting Madeira cake mix Mixed fruit cake Banana and nut bread Porridge oats bread Sweet Mixed fruit loaf Chocolate bread 16 16

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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 menu 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 margarine to grease the bread pan and bake empty for about 10 minutes (select the Extrabake program). 5 Clean once more. 6 Place the kneading blade on the axle in the baking pan. During manufacturing, 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.

Electrical requirements

Check that the voltage on the rating plate of your appliance corresponds with your house electricity supply which must be A.C. (Alternating Current). If the socket outlets in your home are not suitable for the plug supplied with this appliance, the plug should be removed and the appropriate one fitted. WARNING: The plug removed from the mains lead, if severed, must be destroyed, as a plug with bared flexible cord is hazardous if engaged into a live socket outlet. WARNING: This appliance must be earthed. Should the fuse in the 13 amp plug require changing, a 13 amp BS1362 fuse must be fitted.

About this breadmaker

It has two settings to make a small 450g (1lb) or large 680g (1.5lb) loaf (approximate weight depends on recipe). A Fruit and Nut beep signals when extra ingredients can be added so they dont get chopped by the kneading blade.

About the recipes

The recipes in this booklet have been thoroughly tested to ensure best results. Recipes have been created by home economists specifically for this machine and may not produce acceptable results in other similar machines. Always add ingredients in the order they are listed in the recipe. Accurate measuring of ingredients is vital. Do not use larger amounts.

Page 6

Components

Viewing window

Cover Lid handle

Control panel

Main body

Air vents

Blade has two positions Handle

Upright position

Baking pan

Kneading blade

Down position

Rotating shaft

Page 7
Control panel buttons, display & functions
Display window Shows browning level selected Shows weight selected Shows the program number Shows time left before completion (3:20, for example, is 3 hours and 20 minutes; 0:20 is 20 minutes) Shows temperature warning - see Troubleshooting
Timer delay buttons Use to delay the start of bread making
Colour button For selecting crust colour from light, medium or dark (certain programs only) Menu button For choosing the bread making program from the list 1 to 10 Start Press to start for approximately 1 second, a beep sounds and the colon (:) flashes and the program starts Stop Press to stop for approximately 2 seconds, a beep sounds to confirm Loaf size button For selecting small (1lb) or large (1.5lb) loaf size (certain programs only)

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Program descriptions
1 Basic white (3:00 and 2:53) For white and brown bread. Also for flavoured breads with added herbs and raisins. 2 French (3:50 and 3:40) For the baking of light weight bread, such as french bread which has a crisper crust and light texture. 3 Wholewheat (3:40 and 3:32) For the baking of bread containing significant amounts of wholewheat. This setting has longer preheat time to allow the grain to soak up the water and expand. It is not advised to use the delay timer as this can produce poor results. Wholewheat usually produces a crispy thick crust. 4 Cake (1:40) This setting will mix ingredients and then bake for a preset time. It is required to mix two groups of ingredients in bowls before adding to the breadmaker (see cake recipes). 5 Sweet (2:55 and 2:50) For the baking of sweet type bread which gives a crisper crust than on basic setting. The crisper crust is produced by the sugar burning. 6 Dough (1:30) This setting only makes the dough and will not bake the final bread. Remove the dough and shape it to make bread rolls, pizza, etc. Any dough can be prepared on this setting. Do not exceed 680g (1.5lb) of combined ingredients. 7 Jam (1:20) Use this setting for making jam from fresh fruits and marmalade from Seville oranges. Do not increase the quantity or allow the recipe to boil over the pan into the baking chamber. Should this happen, stop the machine immediately. Remove the pan carefully, allow to cool a little and clean thoroughly. 8 Speciality (2:50) For bread types that are required in a shorter time. Bread baked on this setting is usually smaller with a dense texture. 9 Sandwich (3:00 and 2:55) This is to bake light texture bread but with a softer but thicker crust. 10 Extra bake (0:10) This setting is bake only and can be used to increase the baking time on selected settings. This is especially useful to help set jams and marmalade. When started, the default time is 10 mins (0:10) minimum and counts down in 1 minute intervals. You will have to manually switch this off by pressing the stop button, when you have completed the extrabake process. It is advised that you check the condition of the bread or jam after 10 minutes and at 10 minute intervals. Pressing increases the time in increments of 10 minutes up to a maximum 1 hour. Do not use the extrabake programme for more than 1 hour, as over heating of the product may occur.

Page 9

Using your breadmaker
1 Take out the pan Open the lid and remove the pan by lifting the handle, turning anti-clockwise and lifting out. Place on the work surface. It is important that the pan is filled with ingredients outside the machine so that any accidental spillage is not ignited by the heating elements. 2 Attach the blade Attach the kneading blade to the shaft by pushing on. Ensure the blade is in the upright position before adding ingredients shown on page 9. 3 Measure ingredients Measure the ingredients required and add them all into the pan in the order listed. See later section (Measuring your ingredients). When adding the yeast to the baking pan, take care that the yeast does not come into contact with the water or any other liquid, as it will start to activate immediately. Use tepid water 21-28C. 4 Put pan back in Place the baking pan back in the breadmaker, turning clockwise to lock into place. Close the lid. 5 Plug in Plug into the power supply. The breadmaker will automatically be set to basic bread menu and normal time. Everytime you press a button you will hear a beep to confirm. 6 Select program Choose the desired setting from the list by pressing the Menu button. 7 Select weight Press Loaf size button to choose between small or large. 8 Select colour Choose desired crust colour by pressing Colour button. 9 Select the delay time If you wish the bread to be ready later, set the time delay now, as described in next section. 10 Start Press the Start/Stop button to start the machine. The remaining time will count down in one minute increments. 11 Progress The breadmaker will automatically proceed through the programmed stages as shown in the Baking cycle times section. If the breadmaker has a program selected that has a second kneading process, beeps sound to inform that fruits and/or nuts may be added. It is possible that steam will escape through the vents during baking, this is normal. 12 Finish When the program is completed and the bread is baked, the display shows 0:00 and the beeper will sound. 13 Keep warm The keep warm function will circulate hot air for a further 60 minutes on most settings (see Baking cycle times section). For best results, remove the baking pan and loaf within this period or when the initial program is completed. 10 beeps will be heard when the keep warm period is finished. 14 Remove the food Press Stop. Open the lid. WARNING: Use oven gloves when removing the baking pan and take care as it is very hot. 15 Turn out the bread Allow the bread to cool in the pan for 15 minutes, then turn the pan upside down and tap the bread from the pan onto a rack to cool. Fill the pan with warm water immediately to prevent the blade from sticking to the shaft. Occasionally the kneading blade will stay in the loaf. Wait until the loaf is cool and then remove the blade with a wooden or plastic utensil to avoid damage to the non-stick surface. 16 Always unplug the appliance after use. Do not open the lid whilst the breadmaker is operating as this will affect the quality of the bread, especially its ability to rise properly. Only open the lid when the recipe needs you to add additional ingredients, see recipes. Room temperature note The breadmaker will work well in a wide range of temperatures, but there could be a difference in loaf size between a very warm room and a very cold room. We recommend the room temperature should be between 15C and 34C.

Beeper

The beeper sounds: when pressing any button; during the second kneading cycle of certain programs to indicate that cereals, fruit, nuts or other ingredients can be added; when the program finishes; when keep warm finishes.

Power interruption

After a brief power supply failure if the program has not yet reached rise 1, press Start and the program will continue using the automatic repeat function; if it has gone beyond this point, the process must be started from the very beginning. The ingredients will have to be discarded and you must start again with fresh ingredients.
Refer to page 8, using your breadmaker for guidance.

Page 11

Care and cleaning
1 WARNING: 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 Interior: Use a damp cloth or sponge to wipe the interior of the breadmaker. 5 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 spatulas, knives or forks. The coating may change colour after long use, this is only caused by moisture and steam and will not affect the performance of the unit or quality of your bread. The hole in the centre of the kneading blade should be cleaned, then add a drop of cooking oil and replace it on the spindle in the baking pan. This will prevent the blade sticking. Keep all air vents and openings clear of dust.

Storing the unit

Be sure to dry all parts before storing, including wiping any moisture from the viewing window. Close the lid and do not store anything on top of the lid.

Page 12

Know your ingredients

Understanding baking

It is often said that cooking is an art relying on the creativity of the chef, while baking bread is much more of a science. This means that the process of combining flour, water and yeast results in a reaction that produces bread. You have to remember that when the ingredients combine with each other they produce a specific result. Read the following information carefully to gain a better understanding of the importance each ingredient plays in the breadmaking process. Oatmeal Oatmeal comes from rolled or steel-cut oats. They are used primarily to enhance flavour and texture.

Other ingredients

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 flour carbohydrates in order to produce this gas. Fast action granular yeast is used in all recipes that call for yeast. There are basically three different types of yeast available: fresh, traditional dry active and fast action. It is recommended that fast action yeast be used. Fresh or compressed cake yeast are not recommended as they will produce poor results. Store yeast according to manufacturers instructions. Ensure your yeast is fresh by checking its expiration date. Once a package or can of yeast is opened, it is important that the remaining contents be immediately resealed and refrigerated as soon as possible for future use. Often bread or dough, which fails to rise, is due to stale yeast being used. The following test can be used to determine whether your yeast is stale and inactive: 1 Place half a cup of lukewarm water into a small bowl or cup. 2 Stir 1 tsp. of sugar into the water then sprinkle 2 tsp. of yeast over the surface. 3 Place bowl or cup in a warm area and allow to sit for 10 minutes undisturbed. 4 The mixture should foam and produce a strong yeast aroma. If this does not occur, discard mixture and start again with another packet of dried yeast. Sugar Sugar is important for the colour and flavour of breads. It is also food for the yeast as it is part of the fermentation process. Artificial sweeteners cannot be used as a substitute for sugar as the yeast will not react properly with them. Salt Salt is necessary to balance the flavour of breads and cakes, as well as for the crust colour that develops during baking. Salt also limits the growth of yeast so the amounts shown in the recipes should not be increased. It may be reduced for dietary reasons, however, your baking may suffer. 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.

Dry measurements Dry measurements (especially flours) must be done using the measuring cup provided. The measuring cup is based on the American standard 8 fluid oz cup British cup is 10 fluid oz.
Dry measuring must be done by gently spooning ingredients into the measuring cup and then once filled, levelling off with a knife. Scooping or tapping a measuring cup will pack the ingredients and you will end up with more than is required. This extra amount could affect the balance of the recipe. Do not sift the flour, unless stated. When measuring small amounts of dry or liquid ingredients (ie yeast, sugar, salt, powdered milk, honey, molasses), the measuring spoon which is provided must be used. Measurements must be level, not heaped, as this small difference could throw out the critical balance of the recipe. DO NOT USE NORMAL KITCHEN TEASPOONS OR TABLESPOONS.

Measuring ingredients

The key and most important step when using your breadmaker is measuring your ingredients precisely and accurately. It is extremely important to measure each liquid and dry ingredient properly or it could result in a poor or unacceptable baking result. The ingredients must also be added into the baking pan in the order in which they are given in each recipe. Liquid and dry measurements are done somewhat differently and are as follows: Liquid measurements Use the cup provided. When reading amounts, the measuring cup must be placed on a horizontal flat surface and viewed at eye level (not on an angle). The liquid level line must be aligned to the mark of measurement. A guesstimate is not good enough as it could throw out the critical balance of the recipe.
Hints on measuring ingredients The cup is marked in various volume measurement scales. The recipes in this book use the cup volume which is based on the American cup of 8floz and is conveniently marked in 1/16 divisions. If you prefer to use weight (gms) as a measurement, fill and weigh the required number of cups and record this conversion. ie: 2 cups = xx gms 3 cups = xxx gms You must use a good quality set of accurate scales, we prefer to use the cup measure for consistency and accuracy. A conversion table is provided on page 20.

Page 14

There are 2 spoons provided to cover all combinations of quantities in the recipes: Tablespoon (tbsp) and teaspoon (tsp). For 1/2 teaspoon measurements, use the 1/4 tsp twice. 1 tsp = 5 millilitres 1 tbsp = 3 tsp = 15 millilitres Hint: measure dry ingredients first with the tablespoon, then wet (oil) last. Your breadmaker produces delicious baked goods with ease. This machine requires only that you carefully follow the recipe instructions. In basic cooking, normally a pinch of this and a dash of that is fine, but not for breadmakers. Using an automatic breadmaker requires you accurately measure each ingredient for best results.

Cheese & onion bread

Water Skimmed milk powder Sugar Salt Onion granules Mature grated cheddar cheese Strong white bread flour Fast action yeast Use setting 1 lb 3/ cup 4 11/2 tbsp 1/ tbsp 2 1/ tsp tbsp 1/ cup cups 1/ tsp Basic 11/2 lb 1 cup 2 tbsp 1 tbsp 1/ tsp 2 11/2 tbsp 1 cup 3 cups 1 tsp 1 Basic
1 Recipes for basic breads

Basic white bread

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

Raisin bread

1 lb Water 1 cup Skimmed milk powder 2 tbsp Sunflower oil 2 tbsp 1/ tbsp Sugar 4 Salt 1 tsp 1/ tsp Cinnamon 2 Strong white bread flour 2 cups 1/ tsp Fast action yeast 2 1/ cup Raisins* 2 Use setting 1 Basic * Add the fruit when the beeper sounds. 11/2 lb 11/4 cup 3 tbsp 3 tbsp 1 tbsp 11/2 tsp 3/ tsp cups 1 tsp 5/ cup Basic

Softgrain bread

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

Sun-dried tomato loaf

Water Skimmed milk powder Sunflower oil Sugar Salt Dried mixed herbs Strong white bread flour Fast action yeast Sun-dried tomatoes Use setting 1 lb 3/ cup tbsp 11/2 tbsp 11/2 tbsp 1 tsp 1 tsp 2 cups 1 tsp 1/ cup Basic 11/2 lb 1 cup 21/2 tbsp 21/4 tbsp 21/4 tbsp 11/4 tsp 11/2 tsp 3 cups 11/4 tsp 3/ cup Basic

Brown loaf

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

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2 Recipes for french bread

French bread

Water Skimmed milk powder Sugar Salt Sunflower oil Strong white bread flour Fast action yeast Use setting 1 lb 3/ cup 4 11/2 tbsp 3/ tbsp tsp 1 tbsp 2 cups 1 tsp 2 French 11/2 lb 1 cup 2 tbsp 1 tbsp 1 tsp 1 tbsp 3 cups 1 tsp 2 French
4 Recipes for cake and quick bread
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. Maderia cake mix

Method 1 Divide into 8-12 pieces. Shape and flatten slightly. 2 Glaze with egg and milk (but not the cross). 3 Cover and allow to rise for 30 minutes. 4 Bake in oven 375F (190C) for 16-18 minutes. 5 Glaze with egg and milk if required.
Comments Warm the jars before filling. Use tongs to remove the paddle before pouring the jam into prepared jars. Do not open the lid during mixing.

Page 19

8 Speciality

Malt loaf

1 lb 3/ cup Water 4 3/ tsp Salt 4 Sunflower oil 1 tbsp Black treacle 1 tbsp Malt extract 11/2 tbsp Plain flour 2 cups 3/ tsp Fast action yeast 4 3/ cup Sultanas* 4 Use setting 8 Speciality * Add the fruit when the beeper sounds 11/2 lb 1 cup 1 tsp 2 tbsp 11/2 tbsp 2 tbsp 3 cups 1 tsp 1/ cup Speciality
9 Recipes for sandwich breads

Sandwich loaf

Water Soft margarine or butter Salt Skimmed milk powder Sugar Strong white bread flour Fast action yeast Use setting 1 lb 3/ cup tbsp 3/ tsp tbsp 21/2 tbsp 2 cups 1/ tsp Sandwich 11/2 lb 11/16 cups 11/2 tbsp 1/ tsp 2 11/2 tbsp 3 tbsp 3 cups 3/ tsp Sandwich

Softgrain sandwich loaf

Water Butter (melted) Salt Skimmed milk powder Sugar Strong white softgrain bread flour Fast action yeast Use setting 1 lb 3/ cup tbsp 1/ tsp tbsp 21/2 tbsp 2 cups 1/ tsp Sandwich 11/2 lb 11/16 cups 11/2 tbsp

1/ 2 11/2

tbsp 3 tbsp 3 cups 3/ tsp Sandwich

Page 20

Gluten free recipes
Gluten free breads are yeast leavened breads, where Gluten (a protein part of the wheat, also found in Oats, Barley and Rye) is removed. People who cannot tolerate Gluten in their diet (known as Coeliacs) can obtain this flour on prescription. It is found in most high street chemists and health food stores, however, it is expensive! Morphy Richards has developed these recipes using one particular brand Nutricia Glutafin Gluten free white flour mix and fibre mix. Other brands have not been tested, therefore Morphy Richards cannot list these brands. Contact the Morphy Richards Helpline (0944 in the UK, and 119 in the Republic of Ireland) for further recipes when available. The bread is excellent on the day it is made, but with all Gluten free breads when one day old or more it will need refreshing. 2 slices placed in a microwave for 10-15 seconds will usually do this. Any remaining fresh bread can be frozen for storage. To store Gluten free bread (or any bread) slice the bread, re-assemble the slices back together, wrap the assembled loaf in aluminium foil and place it in a plastic bag. Store in the freezer until required. The slices will snap apart when required and quickly thaw, use the microwave if required.

Granary

Wholemeal

78 117

75 113

1/ 8 1/ 4 5/ 16 1/ 2 5/ 8 15/ 16

1/ 8 1/ 4 1/ 2

234 312

225 300

198 264

216 288

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

164g 200g 220g

Page 22

Baking cycle times

Operation sequence and times

Program no.

Bread type and size

Knead 1

Rise 1
Times in minutes 1 Basic, small Basic, large 2 French, small French, large 5 5
Ten beeps indicate ingredients can be added 20

Knead 2

Rise 2

Rise 3

Total time

Hours: minutes

Keep warm
2:53 3:00 3:40 3:50 3:32 3:40 1:40 2:50 2:55 1:30
Whole wheat, small 9 Whole wheat, large 10
Cake Sweet, small Sweet, large
Dough Jam Speciality Sandwich, small Sandwich, large

45 mixing 40

20 (warm) 55 10

1:20 2:50 2:55 3:00 1:00

10 Bake Motor cycles on and off, progressing to continuous Heating may cycle on and off* to reach 25C Motor cycles on and off then runs continuously, heating may also cycle on and off* to reach 30C Heating may cycle on and off* to reach 32C, then punches Heating may cycle on and off* to reach 38C
Heating cycles on and off to reach 121C
The delay timer is available on all programs. Maximum delay is 13 hours A Fruit and Nut beep signals when extra ingredients can be added so they dont get chopped by the kneading blade * The heating is switched on only if the room temperature is lower than the indicated temperature (depending on program) The heating is switched on and off only if the temperature is lower than 121C At the end of rise 2, the kneading blade will reverse direction for 5 seconds to allow the blade to drop down

Page 23

Need help?
Questions about general performance and operation
Question 1 What should I do if the kneading blade comes out with the bread? Remove it with a pair of plastic tongs before slicing the bread. Since the blade can be disconnected from the pan, it is not a malfunction if it comes out in your bread. Question 2 Why does my bread sometimes have some flour on the side crust? In some cases, the flour mix may remain on the corners of the baking pan. 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 pan is facing the right way and that it has clicked and 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 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 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 including the total cycle time. For example, Setting 1 (basic small) has a cycle time of 3:20. This start is delayed by a maximum of 9:40. The minimum length of delay for each setting is 10 minutes. The delay clock increases and decreases in increments of 10 minutes.

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Troubleshooting

Possible cause

Bread sinks in the centre Too much liquid or liquid too warm Salt was not added, causing bread to over-rise and collapse Too much yeast was added High humidity and hot ambient temperatures can cause bread to over-rise and collapse Measure ingredients accurately. Use liquids at temperatures between 21C and 28C Measure ingredients accurately Measure ingredients accurately, if problem persists, reduce yeast by 1/4 teaspoon Bake during the coolest part of the day, Try reducing the yeast by 1/4 teaspoon or use liquids direct from the refrigerator. Do not use the timer function Try reducing the yeast by

Solution

High altitudes can cause the bread to over-rise and then collapse during baking Lid is open during baking Bread did not rise enough Not enough yeast was added Yeast is outdated or inactive Too little sugar was added Too much salt was added, reducing the action of the yeast Water was too hot and killed the yeast Yeast has been activated before program has started

teaspoon

Do not open the lid during baking
Measure ingredients accurately Never use outdated yeast. Store in a cool, dark place Measure ingredients accurately Measure ingredients accurately Use liquids at temperatures between 21C and 28C Take care that yeast does not come in contact with liquid before program has started
Bread rises too much High humidity and hot ambient temperatures can cause bread to over-rise Too much yeast Too much liquid Hot liquids accelerated the yeast action Too much flour or not enough salt Bread dry with dense texture Not enough liquid added Flour may be passed use by date, or be dry, causing wet/dry imbalance Measure ingredients accurately Try increasing liquid by 1 tablespoon at a time Bake during the coolest part of the day. Try reducing the yeast by 1/4 teaspoon or use liquids directly from the refrigerator. Do not use the Timer function Measure ingredients accurately Measure ingredients accurately Use liquids at temperatures between 21C and 28C Measure ingredients accurately

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Bread under baked with soggy centre Too much liquid from fresh or canned fruit Always drain liquids well as specified in the recipe. Water may have to be reduced slightly
Large amounts of rich ingredients like nuts, butter, Measure ingredients accurately. Never exceed the dried fruits, syrups and grains will make dough heavy. stated amounts in the recipe This will slow down the rising and prevent the bread from baking through Bread over browned Too much sugar Crust colour set too high Bread has large holes in texture Water was too hot and killed the yeast Too much liquid Too much yeast High humidity and hot ambient temperatures increase yeast activity Water was too hot and killed the yeast 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 H:HH message on display Temperature in the breadmaker is too high Press the Stop button. Remove the baking pan, leave the 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 Use liquids at temperatures between 21C and 28C Measure ingredients accurately Measure ingredients accurately Bake during the coolest part of the day. Try reducing the yeast by 1/4 teaspoon or use liquids direct from the refrigerator. Do not use the Timer function Use liquids at temperatures between 21C and 28C Measure ingredients accurately Set crust colour to light

E:EE message on display The temperature sensor is disconnected Difficult to remove from the pan The bread is sticking to the pan The surface of the pan needs to be oiled before everyday use. Wash the pan in hot soapy water and thoroughly dry. Liberally coat the inner surface of the pan with oil, butter or margarine. Follow the guide on page 8, Using your breadmaker. When the bread pan is removed from the machine after the baking program, allow the bread to cool in the pan for 15 minutes before turning out onto a rack. Only slice the bread when fully cooled after 20-40 minutes. Refer to Morphy Richards helpline.

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Two-year guarantee
It is important to retain the retailers receipt as proof of purchase. Staple your receipt to this back cover for future reference. Please quote the following information if the product develops a fault. These numbers can be found on the base of the product. Model no. Serial no. 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 The appliance has been used for hire purposes or non-domestic use. 5 The appliance is second hand. 6 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 benefit 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 the original purchase date. Therefore, it is vital to retain your original receipt or invoice to indicate the date of initial purchase.