Moriches New York 11955 NY http://www.centralmasshomewarranty.com Bread Maker Manuals Morphy Richards Bread Maker Manuals Automatic Bread Maker, Automatic Breadmaker, Bread & Dessert Maker, Bread & Dough Maker, Bread and Dessert Maker Morphy Richards Bread Maker Manuals
Morphy Richards Stainless Steel Breadmaker Instructions 48268 Morphy Richards Bread Maker Manuals
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Bread Maker Manuals Automatic Bread Maker, Automatic Breadmaker, Bread & Dessert Maker, Bread & Dough Maker, Bread and Dessert Maker Morphy Richards Stainless Steel Breadmaker Instructions 48268 Morphy Richards Bread Maker Manuals

About this breadmaker

It has two settings to make a small 680g (1.5lb) or large 907g (2lb) loaf (approx 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. The 1.5lb setting can be used to make a 1lb loaf for some of the recipes.

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. Remove any dust that may have accumulated during packing.

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.
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. For first time use oil, butter or margarine to grease the bread pan and bake empty for about 10 minutes (select the Extrabake program). Clean once more. 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.

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Components

Viewing window

Control panel Cover

Lid handle

Air vents Main body

Handle

Blade has two positions

Upright position

Baking pan

Down position

Kneading blade

Rotating shaft

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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 (all programs except Fastbake
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 12 Loaf size button For selecting small (1.5lb) or large (2lb) loaf size (certain programs only)

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.
10 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. 11 Sandwich (3:00 and 2:55) This is to bake light texture bread but with a softer but thicker crust. 12 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 L 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, over heating of the product may occur.
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.

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

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measurement. A guesstimate is not good enough as it could throw out the critical balance of the recipe. 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. 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
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.
Special glazes for yeast breads
Give your just baked bread a professional finish. Select one of the following special glazes to enhance your bread. Egg glaze Beat 1 large egg and 1 tablespoon of water together, brush generously. Note: apply only to doughs before baking. Melted butter crust Brush melted butter over just baked bread for a softer, tender crust. Milk glaze For a softer, shiny crust, brush just baked bread with milk or cream. Sweet icing glaze Mix 1 cup sifted icing sugar with 1 to 2 tablespoons of milk to make a glaze consistency and drizzle over raisin bread or sweet breads. Poppy/Sesame/Caraway seed/Oatmeal Sprinkle your choice of these seeds generously over just glazed bread.

Other tips

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 page 20. There are 2 spoons provided to cover all combinations of quantities in the recipes. Tablespoon tbsp, teaspoon, for 1/2 teaspoon measurements use the 1/4 tsp twice. 1tsp = 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. 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 so all you need to do is shape and bake it according to your recipe. 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 tender product. 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.

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 40C (104F), may kill the yeast.
Creating your own yeast breads
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

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All of the following recipes use this same general method:

Brown loaf 1 lb* Water

3/4 cup
11/2 lb 1 cup 2 tbsp 2 tbsp 21/2 tbsp 11/4 tsp
2 lb 11/2 cups 3 tbsp 3 tbsp 4 tbsp 2 tsp
Measure ingredients into baking pan. Skimmed milk powder Use tepid water 21-28C. Sunflower oil Insert baking pan securely into unit, close lid. Sugar Select appropriate bread setting. Salt Push start button. Strong brown bread flour 2 cups When bread is done, remove pan from unit using oven mitts. Remove bread from baking pan, (and kneading blade from bread if necessary). Allow to cool before slicing. *Use 11/2 lb loaf size setting for 1 lb loaf This method is modified by notes, if applicable, at the end of each recipe. Italian herb bread These recipes have been developed using Allinson flours and Easybake Allinson yeast. Water 11/2 lb 11/8 cup 21/2 tbsp 21/2 tbsp 21/4 tbsp 11/2 tsp 2 lb 11/2 cup 3 tbsp 3 tbsp 21/2 tbsp 2 tsp 4 cups 2 tsp 2 tsp 2 tsp 11/2 tsp 1 Basic Fast action yeast Use setting 3 cups 1 tsp 1 Basic 4 cups 11/4 tsp 1 Basic 11/2 tsp 1 Basic 1 tsp 21/2 tbsp 11/2 tbsp 11/2 tbsp
1 Recipes for basic breads
Basic white bread 1 lb* Water Skimmed milk powder Sunflower oil Sugar Salt
Skimmed milk powder Sunflower oil
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
2 lb 11/2 cups 4 tbsp 4 tbsp 3 tbsp 2 tsp 4 cups 11/4 tsp 1 Basic

Sugar Salt

2 tbsp 2 tbsp 11/4 tbsp 1 tsp
Strong white bread flour 3 cups Dried marjoram Dried basil Dried thyme Fast action yeast Use setting 11/2 tsp 11/2 tsp 11/2 tsp 11/4 tsp 1 Basic
Strong white bread flour 2 cups Fast action yeast Use setting 1 tsp 1 Basic

Cheese & onion bread *Use 11/2 lb loaf size setting for 1 lb loaf 11/2 lb Softgrain bread 11/2 lb Water Skimmed milk powder Sunflower oil Sugar Salt 11/8 cup 21/2 tbsp 2 tbsp 21/4 tbsp 11/4 tsp 2 lb 11/2 cups 4 tbsp 21/2 tbsp 3 tbsp 2 tsp Water Skimmed milk powder Sugar Salt Onion granules 1 cup 2 tbsp 1 tbsp

1/2 tsp

2 lb 11/4 cup 21/2 tbsp 2 tbsp 1 tsp 2 tbsp

11/2 tbsp

Mature grated cheddar cheese 1 cup Strong white bread flour 3 cups 11/2 cups 4 cups 13/4 tsp 1 Basic
Strong white softgrain bread flour 3 cups Fast action yeast Use setting 1 tsp 1 Basic 4 cups 1 tsp 1 Basic
Fast action yeast Use setting

11/2 tsp 1 Basic

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Raisin bread 11/2 lb Water Skimmed milk powder Sunflower oil Sugar Salt Cinnamon 11/4 cup 3 tbsp 3 tbsp 1 tbsp 11/2 tsp

3/4 tsp

3 Recipes for wholewheat breads
2 lb 11/2 cup 4 tbsp 4 tbsp 2 tbsp 2 tsp 1 tsp 4 cups 11/4 tsp
Wholewheat bread 1 lb* Water Skimmed milk powder Sunflower oil Brown sugar Salt
11/2 lb 11/8 cup 11/2 tbsp 2 tbsp 21/2 tbsp 11/4 tsp
2 lb 15/8 cup 3 tbsp 3 tbsp 21/2 tbsp 11/2 tsp

1 tbsp 11/2 tbsp

3/4 tbsp 3/4 tsp
Strong white bread flour 3 cups Fast action yeast Raisins* Use setting 1 tsp

5/8 cup

Strong wholemeal bread flour 2 cups Fast action yeast

3 cups

4 cups

1 Basic

Vitamin C tablet (crushed)1x100mg 1x100mg
* Add the fruit when the beeper sounds. Use setting3 Wholewheat Sun-dried tomato loaf 11/2 lb Water Skimmed milk powder Sunflower oil Sugar Salt Dried mixed herbs 1 cup 21/2 tbsp 21/4 tbsp 21/4 tbsp 11/4 tsp 11/2 tsp 2 lb 11/3 cups 3 tbsp 3 tbsp 3 tbsp 11/2 tsp 2 tsp 4 cups 11/2 tsp

1/2 cup

*Use 11/2 lb loaf size setting for 1 lb loaf
Granary loaf 11/2 lb Water Skimmed milk powder Sunflower oil Soft brown sugar Salt 11/8 cup 2 tbsp 2 tbsp 21/2 tbsp 11/4 tsp 2 lb 15/8 cup 3 tbsp 3 tbsp 5 tbsp 2 tsp 3 cups
Strong white bread flour 3 cups Fast action yeast Sun-dried tomatoes Use setting 11/4 tsp

3/8 cup

Granary malted brown bread flour Fast action yeast *Vitamin C tablet Use setting
1 x 100mg 1 x 100mg 3 Wholewheat
2 Recipes for french bread
French bread 1 lb* Water Skimmed milk powder Sugar Salt Sunflower oil
*Optional: By adding a vitamin C tablet, the rise of the bread can be improved. Crush tablet between 2 teaspoons and add. 11/2 lb 1 cup 2 tbsp 1 tbsp 1 tsp 1 tbsp 3 cups 1 tsp 2 French 2 lb 11/4 cup
4 Recipes for cake and quick bread

3/4 tbsp

11/8 cups 11/3 cups 21/2 tbsp 21/2 tbsp
2 tbsp 2 tbsp 5 tbsp 1 tsp

3 tbsp 3 tbsp

1/3 cup

11/4 tsp 3 cups

11/2 tsp 4 cups 1 tsp 11/2 tsp

2/3 cup

Strong white bread flour 2 cups Nutmeg Fast action yeast Dried mixed fruit Use setting

11/4 tsp

8 Recipes for dough
White bread rolls Water 11/4 cups 1 tbsp 2 tbsp 2 tbsp 11/2 tsp 31/4 cups 11/2 tsp 8 Dough
* Use 11/2 lb loaf size setting for 1 lb loaf Add the fruit when the beeper sounds
Skimmed milk powder Butter melted
Chocolate bread Sugar 11/2 lb Water Egg (beaten) Skimmed milk powder Sunflower oil Sugar Salt Walnuts (chopped) * 1 cups 1 medium 1 tbsp 1 tbsp

1/2 cup 1/2 tsp 1/4 cups

2 lb Salt 11/2 cups Strong white bread flour 1 medium Fast action yeast 11/2 tbsp Use setting 11/2 tbsp

1 tsp 3 cups

3/4 cup 1/2 tsp
Method 1 Knead and shape the dough into 6 rolls. 2 Place on a greased baking tray. 3 Brush lightly with melted butter. 4 Cover for 20-25 minutes. 5 Allow to rise until they are double in size and glaze. 6 Bake for approx 15-20 minutes at 190C.
Strong white bread flour 21/8 cups Cocoa powder Fast action yeast Use setting

1/2 cup 1/2 tsp

* Add the walnuts when the beeper sounds
Wholewheat bread rolls Water 11/4 cups 2 tbsp 2 tbsp 2 tbsp 1 tbsp 11/2 tsp 31/4 cups 11/2 tsp 8 Dough

6 Recipes for Fastbake I

Fastbake small white Water Skimmed milk powder Salt Sugar Sunflower oil Strong white bread flour Fast action yeast Use setting 270ml 2 tbsp 1 tsp 4 tsp 2 tbsp 3 cups 3 tsp 6 Fastbake
Skimmed milk powder Butter (melted) Honey Brown sugar Salt Strong wholewheat bread flour Fast action yeast Use setting
Method Follow method given for white rolls.

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Hot cross buns Water Butter (melted) Sugar Egg (beaten) Salt Strong white bread flour Fast action yeast Cinnamon Nutmeg Raisins Use setting 1 cup

1/4 cup 1/4 cup

9 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 9 Jam
tsp 33/4 cups 2 tsp 1 tsp

Comments

1/4 tsp
1 cup 8 Dough 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.
Warm the jars before filling. Use extra bake time if needed according to set of the marmalade and the size of the oranges. Remove the paddle with tongs before pouring the marmalade into the jars. Do not lift the lid during mixing. Seville oranges should be used for marmalade but are only available in January. If using other oranges pectin will be needed to firm up the marmalade. This recipe will fill approximately 1 medium (400g) jar.

Method 1 Mix group 1 together in a separate bowl. 4 Sieve group 2 together in a second bowl. Combine groups 1 and 2 together until mixed. Pour mixture into breadpan.

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Bread mixes
Use the basic white setting Follow the information for bread mixes on the bread mix packet. There are two types of bread mixes currently available. 1 Just add water These mixes are complete and they have all the necessary ingredients provided, even the yeast. You only add water. IMPORTANT: Follow the packet instructions as some mixes contain more than the normal amount of yeast, which could over rise in the pan. Use 3 cups of mix maximum. These mixes are more prone to over rising and collapsing when the weather is hot and humid. Since these mixes are complete we cannot advise how to adjust, as with our own recipes. Bake in the coolest part of the day, use water between 21- 28C. 2 Just add flour and water These mixes have the necessary ingredients in separate sachets. Just add water and flour. Remember strong white bread flour is required. A packet of this mix will produce a 500g loaf just over 1 lb.

Conversion chart

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 Cup

1/16 1/8 1/4 1/2 3/4
Flour types Weight in grams (gr) ml 60 120

White Plain Softgrain

Granary

Wholemeal

144g 216 288

156g 234 312

150g 225 300

132g 198 264

1/1/5/1/5/15/16 2

1/1 1/1 1/2 480

Others Dried fruit

1/4 cup 41

1/2 cup 82

3/4 cup 123

1 cup 164g

2 cup 328

Butter Preserving or castor sugar

100 110

150 165

200g 220g

400 440

Granulated sugar

Chopped fresh apple 1/2 cube
Frozen raspberries or fresh plums

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Baking cycle times Operation sequence and times
Program no. Knead 1 Rise 1 Knead 2 Rise 2 Rise 3 Bake Total time Keep warm

Bread type and size

Times in minutes 1 Basic, small Basic, large 2 French, small French, large 5 5
Ten beeps indicate ingredients can be added mixing 60
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
Hours: minutes 43 2:53 3:00 3:40 3:50 3:32 3:40 1:40 2:50 2:55 1:10 1:15 1:30 1:20 2:50 2:55 3:00 1:60
Whole wheat, small 9 Whole wheat, large 10
Cake Sweet, small Sweet, large
Fastbake, small Fastbake, large Dough Jam
10 Speciality 11 Sandwich, small Sandwich, large 12 Bake
The delay timer is available on all programs except 6 and 7 Fastbake. 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 to allow the blade to drop down.

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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 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 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 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 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 11 Why did the dough only partially mix? Why didn't it mix completely? Question 4 How long does it take to make bread? Timings for each setting are outlined earlier. 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 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 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 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 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.
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.

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Questions about ingredients and recipes
Question 14 How do I know when to add raisins, nuts, etc. to the bread? There is a beeper tone to signal that you may add raisins, nuts, etc. during the second kneading cycle. Note: See Baking cycle times chart for Add nuts & raisins time. In some cases, ingredients can be broken up during the initial kneading cycle. Each recipe indicates the best time to add fruit and nuts to the dough.
Question 19 Is it important for ingredients 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).
Question 20 Why do the loaves vary in height and weight? The whole wheat/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 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 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 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 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.
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.
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 5 cups dry ingredients (that includes the total amount of flour, oats, oatmeal, bran). 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 basic mode, then progress to the others, using the Baking cycle times chart as a guide.

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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, 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 High altitudes can cause the bread to over rise and then collapse during baking Lid is open during baking Do not open the lid during baking Try reducing the yeast by 1/4 teaspoon Measure ingredients accurately. Use liquids at temperatures between 21C and 28C Measure ingredients accurately

Solution

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 Use liquids at temperatures between 21C and 28C Take care that yeast does not come in contact with liquid before program has started Measure ingredients accurately Never use outdated yeast. Store in a cool, dark place Measure ingredients accurately Measure ingredients accurately
Bread rises too much High humidity and hot ambient temperatures can cause bread to over rise 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 Too much yeast Too much liquid Hot liquids accelerated the yeast action Too much flour or not enough salt Measure ingredients accurately Measure ingredients accurately Use liquids at temperatures between 21C and 28C Measure ingredients accurately
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
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, dried fruits, syrups and grains will make dough heavy. This will slow down the rising and prevent the bread from baking through Measure ingredients accurately. Never exceed the stated amounts in the recipe