BreadmakerPlease read and keep these instructions

Making your own bread easily...

BM48322 MUK Rev1

If you have a problem or complaint, please call our dedicated UK based helpline beforereturning your product to the retailer from where it was purchased.

UK Helpline: 0844 871 0944 Replacement Parts: 0844 873 0710Ireland Helpline: 1800 409 119

The smell of homemade bread wafting around the home is one ofthose great smells. Bread, fresh out of the oven, with meltingbutter is a memorable taste sensation. The Morphy Richardsbreadmaker can create that experience every morning.

There's very little effort on the part of the baker, because thebreadmaker does all the work for you.

Besides being able to do all kinds of speciality breads, includingwholewheat, you can also prepare doughs for bread rolls, pizza,cake and jam.Everything is easy and tastes homemade - because it is.

Upon registration with Morphy Richards(UK & ROI only)

Register online for your 2 yearguarantee. See back of thisinstruction book for details.(UK and Ireland customers only)www.morphyrichards.co.uk

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When you plug the breadmaker in the details of a default programme automatically show on thescreen. The default programme is to make a basic white or brown 2lb sized loaf on programme 1,with the 3rd crust setting which will take 3 hours.

If this is the programme you want to use, once you have put your ingredients in (in the correctorder, see pages 16-17) press the ‘Start/Stop’ button Ë and the breadmaker will start baking yourloaf. If you want to choose another programme follow the steps below.

UK Helpline 0844 871 0944 Replacement Parts 0844 873 0710 Ireland Helpline 1800 409 1192

1lb loaf(selected programmes)

1.5lb loaf

2lb loaf

Very Light

Light

Medium

Dark

Very Dark

Control panel

‰ Programme button

Ê Crust control button

Á Loaf size button

Ë Start /Stop button

LCD Display

È Programme number

Í Cycle time

Ì Loaf size

Ó Crust control

*Only available on model 48323

È Í

Ì Ó

‰

Ê

Á

Ë

Control Panel LCD Display

QUICK SETUP GUIDE

The end of the Baking ProcessAt the end of the baking process when the countdown on screenreaches zero, the breadmaker beeps to indicate the baking process hasfinished. The breadmaker automatically goes into the Keep warmprogramme for 60 minutes which can be stopped at any time by pressingthe Start/Stop button Ë.

1Press the programme button ‰ until the programme number you wantappears in the top left corner of the screen È – see page 6 forprogramme descriptions.

The cycle time of the programme will automatically appear on the screenÍ too and change as you add your options.

Press loaf size button Á until the loaf size you want appears in thebottom left hand corner of the screen Ì.

Only the loaf sizes available for the programme selected will appear.

Press the crust control button Ê until the symbol for the crust setting youwant appears within the loaf size icon on the screen Ó.

To bake the loaf press the ‘Start/Stop’ button Ë and the baking processwill begin and the countdown timer will count down to zero.

Please note that if your machine has a fruit & nut dispenser, during the bakingprocess, condensation will form on the inside of the dispenser. This is totallynormal and does not affect the quality of the bread.

To select the programme:

To select the loaf size:

To select the crust setting:

2

3

4

Only the relevant controls are shown here. For complete list of features see page 5

*

48322 a4:45xxx rev1 11/01/2010 09:26 Page 2

Important SafetyInstructions

The use of any electrical appliancerequires the following common sensesafety rules.

Primarily there is danger of injury ordeath and secondly the danger ofdamage to the appliance. These areindicated in the text by the followingtwo conventions:

WARNING: Danger to the person!

IMPORTANT: Damage to the appliance!

In addition, we offer the following safetyadvice.

Location• This appliance is intended to be used

in household and similar applicationssuch as:

farm houses;

by clients in hotels, motels and otherresidential type environments;

bed and breakfast type environments.

It is not suitable for use in staffkitchen areas in shops, offices andother working environments.

• Always locate your appliance awayfrom the edge of a worktop.

• Ensure that the appliance is used ona firm, flat surface.

• Do not use the appliance outdoors,or near water.

Mains Lead• The mains lead should reach from the

socket to the base unit withoutstraining the connections.

• Do not let the mains lead hang overthe edge of a worktop where a childcould reach it.

• Do not let the lead run across anopen space e.g. between a lowsocket and table.

• Do not let the lead run across acooker or toaster or other hot areawhich might damage the cable.

• If the supply cord is damaged, it mustbe replaced by the manufacturer, itsservice agent or similarly qualifiedpersons in order to avoid a hazard.

Personal Safety• WARNING: To protect against fire,

electric shock and personal injury,do not immerse cord, plug andappliance in water or any otherliquid.

• WARNING: Do not touch hotsurfaces. Use oven mitts or ovengloves when removing the hot breadpan. Do not cover the steam ventopenings under any circumstances.

• WARNING: Avoid contact withmoving parts.

• Extreme caution must be observedwhen moving an appliance with hotcontents.

• Do not use breadmaker for storagepurposes nor insert any utensils, asthey may create a fire or electricshock hazard.

• Do not use the appliance with wet ormoist hands.

• This appliance is not intended for useby persons (including children) withreduced physical, sensory or mentalcapabilities, or lack of experience andknowledge, unless they have beengiven supervision or instructionconcerning the use of the applianceby a person responsible for theirsafety.

Children• Never allow a child to operate this

appliance.

• Children are vulnerable in thekitchen, particularly whenunsupervised and if appliances arebeing used or cooking is beingcarried out.

• Teach children to be aware ofdangers in the kitchen, warn them ofthe dangers of reaching up to areaswhere they cannot see properly orshould not be reaching.

• Children should be supervised toensure that they do not play with theappliance.

Treating Scalds• Run cold water over the affected area

immediately. Do not stop to removeclothing, get medical help quickly.

Other SafetyConsiderations

• If the mains lead of this appliance isdamaged do not use it. The lead mayonly be replaced by Morphy Richards

Ltd or an agent of the company,since special purpose tools arerequired. Telephone Morphy Richardshelpline for advice.

• The use of accessory attachmentsnot recommended by themanufacturer may cause damage tothe breadmaker.

• Do not place the appliance on or nearheat sources such as gas or electricstove, ovens, or burners.

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

• Do not clean with scouring pads. Donot wash the baking pan, kneadingblade measuring cup or spoon in adishwasher.

• Keep the appliance and the cableaway from heat, direct sunlight,moisture, sharp edges and the like.

• The baking pan must be in placeprior to switching on the appliance.

• This appliance is not intended to beoperated by means of an externaltimer or separate remote controlsystem.

• Always remove the plug from thesocket whenever the machine is notin use, when attaching accessoryparts, cleaning the machine orwhenever a disturbance occurs. Pullon the plug, not the cable.

ElectricalRequirements

Check that the voltage on the ratingplate of your appliance correspondswith your house electricity supplywhich must be A.C. (AlternatingCurrent).

If the socket outlets in your home arenot suitable for the plug suppliedwith this appliance, the plug shouldbe removed and the appropriate onefitted by a qualified individual.

Note: The plug removed from themains lead, if severed, must bedestroyed as a plug with baredflexible cord is hazardous ifengaged into a live socket outlet.

WARNING: THIS APPLIANCEMUST BE EARTHED.

Should the fuse in the 13 amp plugrequire changing a 13 amp BS1362fuse must be fitted.

3For details of other Morphy Richards products, please see our website:

48322 a4:45xxx rev1 11/01/2010 09:26 Page 3

UK Helpline 0844 871 0944 Replacement Parts 0844 873 0710 Ireland Helpline 1800 409 1194

ContentsQuick setup guide 2Safety instructions 3Electrical requirements 3Features 5About this breadmaker 6Kneading blade 6Programme descriptions 6Before first use 6Using your breadmaker 7Pause function 7Light 7Programming the breadmaker 7Selecting the programme 7Selecting the loaf size 7Selecting the crust setting 7Filling the fruit and nut dispenser*8Using the timer 8Baking the loaf 8Beeper 8Power interruption 8Slicing and storing bread 8Care and cleaning 8Storing the unit 9Getting successful results 9Understanding baking 10Using the right flour 10Other ingredients 10Bread mixes 11Ingredient temperatures 11Glazing 11Programme baking times 12Conversion charts 13F.A.Q. 14Troubleshooting 15 Helpline 25Guarantee 28

RecipesAbout the Recipes 16General Method 16

Basic breads - 1 17Basic white bread 17Soft grain bread 17Soft grain 50% white loaf 17Brown loaf 17Italian herb bread 17Cheese & onion bread 17Raisin bread 17Sugar free 18Sugar and salt free 18Sun-dried tomato loaf 18

Wholewheat breads - 2 18Wholewheat bread 18Wholewheat seeded 18Granary loaf 18Granary 50% white 18

Sweet - 3 19Mixed fruit loaf 19Orange and cranberry loaf 19Brioche 19

Sandwich - 4 19Sandwich loaf 19Softgrain sandwich loaf 19

French bread - 5 19French bread 19

Dough - 6 19White bread rolls 19Wholewheat bread rolls 20Hot cross buns 20Ciabatta 20Bagels 20Croissant 20Tea cake 21

Jams - 7 21Marmalade 21Tinned orange marmalade 21Raspberry and apple 21

Bread Mixes - 8 21Bread mix guidelines 21

Speciality breads - 9 21Malt loaf 21Irish soda bread 22Corn bread 22

Gluten free - 10 22Gluten free sun driedtomato loaf 22Gluten free cheese and mustard loaf 22Gluten free chocolate cake * 22Gluten free fruit cake* 22

Fastbake 1- 11 23Fastbake small white 23

Fastbake 2 - 12 23Fastbake large white 23

Extra Bake - 13Extra Bake only

Pizza* - 14 23Pizza base* 23Flavoured pizza base* 23Pasta* 23

Quick* - 15 24Banana and nut bread* 24Porridge oats bread* 24

Cake* - 16 24Madeira cake* 24Mixed fruit cake* 24Standard cake mix* 24

Dessert* - 17 25Oat apple betty* 25Rice pudding* 25

* Only available on model 48323

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Features⁄ Air vents

¤ Viewing window

‹ Lid handle

› Lid

fi Control panel - see detail

fl LCD display - see detail

‡ Fruit and nut dispenser *

Baking pan

· Baking Pan

‚ Kneading blade

„ Rotating shaft

Control panel

‰ Programme (and lightbutton*)

 Delay timer - + controls

Ê Crust control button

Á Loaf size button

Ë Start/Stop button

LCD Display

È Programme number

Í Cycle time

Î Delay Indicator

Ï Rise / knead cycle number

Ì Loaf size

Ó Crust control

Ô Knead symbol

Rise symbol

Ò Bake symbol

5For details of other Morphy Richards products, please see our website:

⁄

¤

‹

›fi

fl

·

‚ „

È Í

ÎÏ

Ì Ó Ô Ò

‰

Â

Ê

Á

Ë

Control Panel

Baking Pan

LCD Display

⁄

⁄

¤

‹

›fi

‡

fl

⁄

Model 48322(13 programmes)

Model 48323(17 programmes)

*

* Only available on model 48323

48322 a4:45xxx rev1 11/01/2010 09:26 Page 5

UK Helpline 0844 871 0944 Replacement Parts 0844 873 0710 Ireland Helpline 1800 409 1196

About This Breadmaker

• It has three settings to make asmall 450g (1lb,) medium 680g(1.5lb) or large 907g (2lb) loaf. N.B.Weights are approximate anddepend on recipe.

• A Fruit and Nut beep signals whenextra ingredients can be added sothey don’t get chopped by thekneading blade. See page 12.

Kneading Blade• Clean the blade every time after

use, ensure the blade rotates freelyon the spindle before each use,you can add a little sunflower oil tothe rotating shaft before putting itback into the pan. This will then beready for next use.

Programme Number Descriptions

1 Basic white and brown (2:51 -3:00) For white and brown bread.Also for flavoured breads withadded herbs and raisins.

2 Wholewheat (3:32 - 3:40)For the baking of bread containingsignificant amounts of wholewheat.This setting has a longer preheattime to allow the grain to soak upthe water and expand. It is notadvised to use the delay timer asthis can produce poor results.

3 Sweet (2:35 - 2:45)For the baking of sweet type breadwhich gives a crisper crust than onbasic setting. The crisper crust isproduced by the sugarcaramelising.

4 Sandwich (2:55 - 3:00)This is to bake light texture breadbut with a softer and thicker crust.

5 French (3:30 - 3:50)For the baking of light weight breadsuch as French bread which has acrisper crust and light texture.

6 Dough (1:30)This setting only makes the doughand will not bake the bread.Remove the dough and shape it tomake bread rolls, pizza, etc. Anydough can be prepared on thissetting. Do not exceed 1kg (2lb) ofcombined ingredients.

7 Jam (1:20)Use this setting for making jamfrom fresh fruits and marmalade.Do not increase the quantity orallow the recipe to boil over thepan into the baking chamber.Should this happen, stop themachine immediately. Remove thepan carefully, allow to cool a littleand clean thoroughly.

8 Bread mixes (2:30)For preparation of approximately a1lb loaf, using a packet of shopbought bread mix. These mixesusually come in two varieties: ‘Justadd water’ and ‘Just add flour andwater’.

9 Speciality (2:50)The bread baked on this setting isusually smaller with a more moistand dense texture. These breadsdo not use bread flour.

10 Gluten Free (2:35)Gluten free breads are yeastleavened breads where gluten (aprotein part of the wheat / oats /barley / rye) is removed. Peoplewho cannot tolerate gluten in theirdiet (known as Coeliacs), canobtain gluten free flour onprescription. It is found in mosthigh street chemists and healthfood stores but can be expensive.

11 Fastbake I (1:10)For preparation of a 1.5lb white loafin a reduced time period. Loavesmade on this setting can beshorter and the texture more moist.

12 Fastbake II (1:15)For preparation of a 2lb white loafin a reduced time period. Loavesmade on this setting can beshorter and the texture more moist.

13 Extra bake (1:00)This setting is bake only and canbe used to increase the bakingtime on selected settings. This isespecially useful to help ‘set’ jamsand marmalade. When started thedefault time is 1 hour (1:00)minimum and counts down in 10minute intervals. You will have tomanually switch this off by pressingthe start /stop button, when youhave completed the Extra bakeprocess. It is advised that youcheck the condition of the bread orjam after 10 minutes and at 10minute intervals. Pressing +increases the time in increments of10 minutes. When selecting Extra

bake straight after anotherprogramme, if the message H:HHis displayed, open the lid, removethe pan and allow to cool for 10minutes. When cool, replace thebaking pan and its contents, setprogramme and press start.

14 Pizza dough* (0:50)This setting can be used to mixplain or flavoured pizza dough, aswell as fresh pasta dough. Oncethe programme is complete, thedough can be removed from themachine and shaped into pizzabases to be cooked in the oven, orcut into pasta to be boiled.

15 Quick* (1:40)For white bread that is required in ashorter time. Bread baked on thissetting is usually smaller with adense texture.

16 Cake* (1:10)Your Morphy Richards breadmakercan also be used to bake aselection of cakes. The process isas simple as making bread; justfollow the recipes provided onpages 22 and 24. Alternatively youcan also use the machine to makecakes from a cake mix where allyou need to do is add water. In thisinstance, you should ensure themixture is combined with the waterbefore adding it to the machine.

17 Dessert* (2:50)This setting allows you to makeother desserts as well as cakes inyour breadmaker. The process isagain straightforward and simple;just follow the recipes carefully onpage 25.

*Only available on 48323 model

Before First UseBefore first use, please take a fewminutes to read this instructionbook and to find a place to keep ithandy for reference. Pay particularattention to the safety instructions.

1 Carefully unpack the breadmakerand remove all packagingmaterials.

2 Remove any dust that may haveaccumulated during packing.

3 Wipe the outside surface of thebreadmaker with a clean, dampcloth. Wash the baking pan andkneading blade (see care andcleaning on page 8).

48322 a4:45xxx rev1 11/01/2010 09:26 Page 6

The bread pan is non-stick coated.Do not use scouring pads or anyabrasives on any part of thebreadmaker.

4 For first time use oil, butter ormargarine to grease the bread panand bake empty for about 10minutes (select the Extra bakeprogramme).

5 Clean once more.

6 Place the kneading blade ‚ on theshaft „ in the baking pan ·.

NOTE: In manufacture it isnecessary to lightly grease someparts of the appliance. This mayresult in the unit emitting somevapour when first used, this isnormal.

Using Your Breadmaker

1 Take out the panOpen the lid and remove the panby lifting the handle, turning anti-clockwise and lifting out. Place onthe work surface. It is importantthat the pan is filled withingredients outside the machine sothat any accidental spillage is notignited by the heating elements.

2 Attach the bladeAttach the kneading blade to theshaft by pushing on.

3 Measure ingredientsMeasure the ingredients requiredand add them all into the pan inthe order listed. (See later section‘Measuring your ingredients’).

• When adding the yeast to thebaking pan, take care that theyeast does not come into contactwith the water or any other liquid,as it will start to activateimmediately.

• Use tepid water 21-28ºC.

4 Put pan back inPlace the baking pan back in thebreadmaker, turning clockwise tolock into place. Close the lid.

5 Plug inPlug into the power supply. Thebreadmaker will automatically beset to programme 1, 2lb loaf andmedium crust.

• Every time you press a button youwill hear a beep to confirm.

WARNING: Use oven gloveswhen removing the baking pan(taking care as it is very hot).

6 Turn out the breadAllow the bread to cool in the panfor 15 minutes, then turn the panupside down and tap the breadfrom the pan onto a rack to cool.Fill the pan with warm water.

7 Sometimes the kneading blade willstay in the loaf. Wait until the loaf iscool and then remove the bladewith a wooden or plastic utensil toavoid damage to the non-sticksurface.

8 Always unplug the applianceafter use.Do not open the lid whilst thebreadmaker is operating as this willaffect the quality of the bread,especially its ability to rise properly.Only open the lid when the recipeneeds you to add additionalingredients (see recipes.)

• Room temperature noteThe breadmaker will work well in awide range of temperatures, butthere could be a difference in loafsize between a very warm roomand a very cold room. Werecommend the room temperatureshould be between 15ºC and 34ºC.

Pause Function• Press the start button Ë during or

up to the end of the first knead topause the programme for 5minutes.

Light• Press the light / programme

selection button ‰ during theprogramme cycle to switch on for30 seconds (interior light on 48323model only.)

PROGRAMMING THE BREADMAKER

Selecting the Programme

• Press Programme button ‰ untilthe programme number you wantappears in the top left corner of thescreen È. The cycle time of theprogramme Í will automaticallyappear on the screen too andchange as you add your options.The time is displayed in hours andminutes and counts down to zerohours and minutes once theprogramme is started Í.

Selecting the Loaf Size

• There are 3 different size loaveswhich can be made, dependingupon which programme you use.The loaf size icons are:

• To select your loaf size, press theloaf size button Á until the correctsize of loaf appears in the bottomleft hand corner of the screen Ì.

Note: Only the loaf sizes availablefor the programme selected willappear. Keep pressing the buttonuntil you get to the size you want.

Selecting the Crust Setting

You can choose from 5 differentcrust settings.

• Press the Crust Control button Êuntil the symbol for the crustsetting you want appears.

7For details of other Morphy Richards products, please see our website:

1lb loaf(selected programmes)

1.5lb loaf

2lb loaf

Very Light

Light

Medium

Dark

Very Dark

48322 a4:45xxx rev1 11/01/2010 09:26 Page 7

UK Helpline 0844 871 0944 Replacement Parts 0844 873 0710 Ireland Helpline 1800 409 1198

Filling the Fruit and Nut Dispenser*

• If you have selected a recipe thatuses the fruit and nut dispenser,you should fill it now. The dispensershould be filled with one cupful ofdry ingredients using themeasuring cup provided. Pleaseensure that you do not overfill thedispenser as this may stop it fromfunctioning.

• If filling the dispenser with fruit,check that the fruit is separatedbefore adding it. Failure to do somay result in the dispenser notfunctioning, or the fruit not beingdistributed evenly through thebread mixture. Ideally, fruit shouldbe dusted with flour prior to beingadded to the dispenser to stop itfrom sticking together.

* Only applies to model 48323.

Using the Timer• Once you have chosen the

programme, loaf size and crustsetting, you can either bake the loafimmediately or delay the loafbaking time to end in up to 12hours time. Go to ‘Baking The Loaf’section to bake the loafimmediately.

• NOTE: The timer cannot be usedwith the Fastbake, dough and jamprogrammes.

• NOTE: Do not use this functionwith recipes that use perishableingredients such as eggs, freshmilk, sour cream or cheese.

• Press the ‘+’ or ‘-’ buttons  todelay the finish time of your loaf. A single press of the ‘+’ will add 10minutes to the time or press andhold the ‘+’ button to scroll fasterthrough the time. The ‘-’ buttononly becomes active once the ‘+’has been pressed.

• Symbol Î shows on the screen asthe cycle time updates. The totaltime shown on the screen willinclude the baking time and delay.For example, if a loaf takes 3 hoursto bake and you have delayed thestart of baking for 5 hours, thescreen will countdown from 8hours with symbol Î showing onthe screen. When the baking starts,the Î symbol will disappear as thedelay has finished.

Baking the Loaf• To bake the loaf press the

Start/Stop button Ë and thebreadmaker will start baking theloaf.

• During the baking process severalother icons will appear on thescreen, which denote which stageof baking the programme iscurrently at.

• The numbers indicated by Ï relateto the 1st, 2nd or 3rd ‘Knead’ and‘Rise’ stage. Every loaf follows thesame process of 1st knead, 1strise, 2nd knead, 2nd rise, andfinally a 3rd rise.

• Ô is the symbol which shows onthe LCD display for ‘kneading’ and is the symbol which shows onthe LCD for ‘rising’. The numbers‘1’, ‘2’ or ‘3’ Ï show accordingly.

• When the loaf has finished bakingthe breadmaker will beep for 3seconds and the breadmakerautomatically goes into ‘Keepwarm’ mode (Ò flashes) for 60minutes. These minutes arecounted up on the display.

• The Start/Stop button Ë can bepressed at any time during thekeep warm function to stop it sothe bread can be removed.

BeeperThe beeper sounds:

• When pressing any button

• During the second kneading cycleof certain programmes to indicatethat cereals, fruit, nuts or otheringredients can be added. (On48323 the fruits and nuts areadded automatically.)

• When the programme finishes.

• When keep warm finishes.

Power InterruptionAfter a brief power supply failure:

• If the programme has not yetreached rise 1, press Start/Stop Ëand the programme will continueusing the automatic repeatfunction.

• If it has gone beyond this point, theprocess must be started from thevery beginning. The ingredients willhave to be discarded and you muststart again with fresh ingredients.

Slicing and Storing Bread

For best results place bread on awire rack and allow to cool for 15-30 minutes before slicing.

Use an electric knife or a sharpknife with a serrated blade for evenslices.

Store unused bread tightly coveredin a plastic bag at roomtemperature for up to three days. Ifweather is hot and humid, store inthe refrigerator overnight.

For longer storage (up to onemonth), place bread in a tightlycovered container in the freezer.

If you store the bread in therefrigerator, leave it out to bring itto room temperature beforeserving.

Since homemade bread has nopreservatives it tends to dry outand become stale faster thancommercially made bread.

Leftover slightly hardened breadmay be cut into 1.3 cm (half inch)or 2.5cm (1 inch) cubes and usedin favourite recipes to makecroutons, bread pudding, orstuffing.

Care and Cleaning1 Caution: To prevent electrical

shock, unplug the unit beforecleaning.

2 Wait until the breadmaker hascooled.

• IMPORTANT: Do not immerse orsplash either the body or lid in anyliquid as this may cause damageand/or electric shock.

48322 a4:45xxx rev1 11/01/2010 09:26 Page 8

3 Exterior: Wipe the lid and outerbody of the unit with a damp clothor slightly dampened sponge.

4 Interior: Use a damp cloth orsponge to wipe the interior of thebreadmaker.

5 Baking pan: Clean the baking panwith warm water, soap is notnecessary. Avoid scratching thenon-stick surface. Dry it thoroughlybefore placing it back in the bakingchamber.

6 Fruit and nut dispenser (onlyavailable on model 48323): Thedispenser is removed by lifting theright side first. Once the right sidehas been lifted, the wholedispenser may be removed. Thedispenser should be cleaned usingwarm soapy water and a dampcloth/sponge. It should then berinsed thoroughly and left to drynaturally. To replace the dispenser,ensure the left side is slotted in toplace first. The right side can thenbe pushed down, back in toposition until it clicks.

• Do not wash the baking pan,measuring cup, spoon or kneadingblades in the dishwasher.

• Do not soak the baking pan forlong periods as this could interferewith the working of the drive shaft.

• If the paddle becomes stuck in thebread pan, pour hot water over itand allow to soak for 30 minutes.This will enable you to remove thepaddle more easily.

• Be sure the appliance is completelycooled before storing away.

Do not use Steel wool padswhen cleaning.

Special care for the non-stickfinish. Avoid damaging the coating.Do not use metal utensils such asspatulas, knives or forks. Thecoating may change colour afterlong use, this is only caused bymoisture and steam and will notaffect the performance of the unitor quality of your bread.

The hole in the centre of thekneading blade should be cleaned,then add a drop of cooking oil andreplace it on the spindle in thebaking pan. This will preventsticking of the blade.

• Keep all air vents and openingsclear of dust.

Storing the UnitBe sure to dry all parts beforestoring including wiping anymoisture from the viewing window.Close the lid and do not storeanything on top of the lid.

Getting Successful Results

1 Place all recipe ingredients into thebaking pan so that yeast is nottouching any liquid.

2 If you are using the machine on theDough setting (programme 6), afterthe cycle is complete, remove thedough from the breadmaker, coverin a thin coating of sunflower oiland cover with greaseproof paperand a dry tea towel. The doughshould then be left in a warm areafree from draughts, forapproximately 30 minutes or until ithas roughly doubled in size.

3 Humidity can cause problems,therefore humidity and highaltitudes require adjustments. Forhigh humidity, add an extratablespoon of flour if consistency isnot right. For high altitudes,decrease yeast amount byapproximately 1/4 teaspoon, anddecrease sugar and/or water ormilk slightly.

4 The DOUGH setting is great for themixing, kneading and proofing(allowing dough to rise) of richerdoughs like croissant dough. Usethe breadmaker to prepare thisdough so all you need to do isshape and bake it according toyour recipe.

5 When recipes call for a ‘lightlyfloured surface,’ use about 1 to 2tablespoons of flour on the surface.You may want to lightly flour yourfingers or rolling pin for easy doughmanipulation.

6 When you let dough ‘rest’ and ‘rise’according to a recipe, place it in awarm, draught-free area. If thedough does not double in size, itmay not produce a tender product.

7 If the dough you are rolling shrinksback, let it rest covered for a fewminutes before rolling again.

8 Dough may be wrapped in plasticand stored in a freezer for later use.Bring the dough to roomtemperature before using.

9 After 5 minutes of kneading, openthe lid and check the doughconsistency. The dough shouldform a soft, smooth ball. If too dry,add liquid. If too wet, add flour (1/2to 1 tablespoon at a time).

Measuring ingredientsThe key and most important stepwhen using your breadmaker ismeasuring your ingredientsprecisely and accurately. It isextremely important to measureeach liquid and dry ingredientproperly or it could result in a pooror unacceptable baking result. Donot use normal kitchen teaspoonsor tablespoons. The ingredientsmust also be added into the bakingpan in the order in which they aregiven in each recipe. Liquid and dryingredients should be measured asfollows:

Measuring cupThe cup is marked in various‘volume measurement’ scales. Therecipes in this book use the ‘cup’volume which is based on the‘American’ cup of 8 floz and isconveniently marked in 1/16divisions.

• If you prefer to use weight (gms) asa measurement, fill and weigh therequired number of cups andrecord this conversion.ie: 2 cups = xx gms

3 cups = xxx gms

You must use a good quality set ofaccurate scales, we prefer to usethe ‘cup’ measure for consistencyand accuracy.

9For details of other Morphy Richards products, please see our website:

48322 a4:45xxx rev1 11/01/2010 09:26 Page 9

UK Helpline 0844 871 0944 Replacement Parts 0844 873 0710 Ireland Helpline 1800 409 11910

Liquid measurementsUse the cup provided A Ú. Whenreading amounts, the measuringcup must be placed on a horizontalflat surface and viewed at eye level(not on an angle). The liquid levelline must be aligned to the mark ofmeasurement. A ‘guesstimate’ is not good enoughas it could throw out the criticalbalance of the recipe.

Dry measurements Dry measurements must be doneusing the measuring cup providedA Û. Dry measuring must bedone by gently spooningingredients into the measuring cupand then once filled, levelling offwith a knife B. Tapping ameasuring cup will pack theingredients and you will end upwith more than is required. Thisextra amount could affect thebalance of the recipe. Do not siftthe flour, unless stated.

When measuring small amounts ofdry or liquid ingredients there aretwo double ended spoons (one fordry ingredients and one for liquid)and one single ended spoon (usedprimarily for dry ingredients) C.Measurements must be level, notheaped as this small differencecould throw out the critical balance

of the recipe B.

Your breadmaker producesdelicious baked goods with ease.This machine requires only that youcarefully follow the recipeinstructions. In basic cooking,normally ‘a pinch of this and adash of that’ is fine, but not forbreadmakers. Using an automaticbreadmaker requires you toaccurately measure each ingredientfor best results.

• Always add ingredients in the orderthey are listed in the recipe.

• Please note that the measuringcups are based on the Americanstandard 8 fluid ounce cup, NOTthe 10 fluid ounce British cup.

• Accurate measuring ofingredients is vital. Do not uselarger amounts.

UnderstandingBaking

It is often said that cooking is anart relying on the creativity of thechef, while baking bread is muchmore of a science. This means thatthe process of combining flour,water and yeast, results in areaction that produces bread. Youhave to remember that when theingredients combine with eachother they produce a specificresult. Read the followinginformation carefully to gain abetter understanding of theimportance each ingredient plays inthe breadmaking process.

Using the Right Flour

Flours, while visibly similar, can bevery different by virtue of how theywere grown, milled, stored, etc. Youmay find that you will have toexperiment with different brands offlour to help you make that perfectloaf. Storage is also very important,as all flours should be kept in anairtight container.

All purpose flour/plain flourAll purpose flour is a blend ofrefined hard and soft wheat floursespecially suitable for making cake.

This type of flour should be usedfor recipes in the cake/quick breadsection.

Strong white flour/bread flourBread flour is a high gluten/proteinflour that has been treated withconditioners that give dough agreater suitability for kneading.Bread flour typically has a highergluten concentration than Allpurpose flour; however, dependingon different milling practices, thismay vary. Strong plain flour orbread flour are recommended foruse with this breadmaker.

Wholewheat flour/ wholemealflourWholewheat flour/wholemeal flouris milled from the entire wheatkernel which contains the bran andgerm and makes it heavier andricher in nutrients than white flour.Breads made with this flour areusually smaller and heavier thanwhite loaves. To overcome thiswholewheat flour/wholemeal flourcan be mixed with Bread flour orstrong plain flour to produce alighter textured bread.

Self-raising flourSelf-raising Flour containsunnecessary leavening ingredientsthat will interfere with bread andcake making. It is notrecommended for use.

BranBran (unprocessed) & Wheat Germare the coarse outer portions of thewheat or rye grains separated fromflour by sifting or bolting. They areoften added in small quantities tobread for nutritional enrichment,heartiness and flavour. They arealso used to enhance the texture ofbread.

OatmealOatmeal comes from rolled orsteel-cut oats. They are usedprimarily to enhance flavour andtexture.

Other IngredientsYeasts (active dry yeast)Yeast through a fermentationprocess produces gas (carbondioxide) necessary to make thebread rise. Yeast must be able tofeed on sugar and flourcarbohydrates in order to producethis gas. Fast action granular yeastis used in all recipes that call foryeast. There are three differenttypes of yeast available: fresh,traditional dry active, and fast

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action. It is recommended that fastaction yeast be used. Fresh orcompressed cake yeast is notrecommended as they will producepoor results. Store yeast accordingto manufacturers instructions.Ensure your yeast is fresh bychecking its expiration date. Oncea package or can of yeast isopened it is important that theremaining contents be immediatelyresealed and refrigerated as soonas possible for future use. Oftenbread or dough, which fails to riseis due to stale yeast being used.The following test can be used todetermine whether your yeast isstale and inactive:

1 Place half a cup of lukewarm waterinto a small bowl or cup.

2 Stir 1 tsp. of sugar into the waterthen sprinkle 2 tsp. of yeast overthe surface.

3 Place bowl or cup in a warm areaand allow to sit for 10 minutesundisturbed.

4 The mixture should foam andproduce a strong yeast aroma. Ifthis does not occur, discardmixture and start again withanother packet of dried yeast.

SugarSugar is important for the colourand flavour of breads. It is alsofood for the yeast as it is part ofthe fermentation process. Artificialsweeteners cannot be used as asubstitute for sugar as the yeastwill not react properly with them.

SaltSalt is necessary to balance theflavour of breads and cakes, aswell as for the crust colour thatdevelops during baking. Salt alsolimits the growth of yeast so theamounts shown in the recipesshould not be increased. Fordietary reasons it may be reduced,however, your baking may suffer.

Liquids/milkLiquids such as milk or acombination of powdered milk andwater, can be used when makingbread. Milk will improve flavour,provide a velvety texture and softenthe crust, while water alone willproduce a crispier crust. Someliquids call for juice (orange, apple,etc) to be added as a flavourenhancer. Note: For most recipes

we suggest the use of dry(powdered) skimmed milk.

EggsEggs add richness and a velvetytexture to bread doughs and cakes.

Sunflower oil‘Shortens’ or tenderises the textureof yeast breads. Butter ormargarine can be used as asubstitute. If butter or margarine isused direct from the refrigerator itshould be softened first for easierblending during the mixing cycle.

Baking powderBaking powder is a raising agentused in cakes. This type of raisingagent does not require rising timebefore baking as the chemicalreaction works when liquidingredients are added.

Bicarbonate of sodaBicarbonate of soda is anotherraising agent not to be confused orsubstituted for baking powder. Italso does not require rising timebefore baking as the chemicalreaction works during the bakingprocess.

Bread MixesFollow the information for breadmixes on the bread mix packet.There are two types of bread mixescurrently available.

1 Just add water.These mixes are complete and theyhave all the necessary ingredientsprovided, even the yeast. You onlyadd water.

• IMPORTANT: Follow the packetinstructions as some mixes containmore than the normal amount ofyeast, which could over rise in thepan. Use 3 cups of mix maximum.

• These mixes are more prone toover-rising and collapsing when theweather is hot and humid. Sincethese mixes are complete, wecannot advise how to adjust, aswith our own recipes. Bake in thecoolest part of the day, use waterbetween 21-28oC.

2 Just add flour and water. These mixes have the necessaryingredients in separate sachets.

Remember strong white bread flouris required. A packet of this mix willproduce a 500g loaf, just over 1lb.

Ingredient Temperatures

All ingredients, including themachine and pan, and especiallyliquids (water or milk), should bewarmed to room temperature21°C (70°F). If ingredients are toocold, below 10°C (50°F), they willnot activate the yeast. Hot liquids,above 40°C (104°F), may kill theyeast.

GlazingGive your just baked bread aprofessional finish. Select one ofthe following special glazes toenhance your bread.

Egg glazeBeat 1 large egg and 1 tablespoonof water together, brushgenerously. Note: this glaze is only for breadwhere the dough has beenprepared in the breadmaker and isthen being baked in the oven. Theglaze should be applied when thedough is removed from thebreadmaker. Do not apply thisglaze to doughs in the breadmaker.

Melted butter crustBrush melted butter over justbaked bread for a softer, tendercrust.

Milk glaze For a softer, shiny crust, brush justbaked bread with milk or cream.

Sweet icing glazeMix 1 cup sifted icing sugar with 1to 2 tablespoons of milk to make aglaze consistency and drizzle overraisin bread or sweet breads.

Poppy/Sesame/Carawayseed/OatmealSprinkle your choice of theseseeds generously over just glazedbread.

11For details of other Morphy Richards products, please see our website:

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Programme Baking TimesProgramme Size Knead 1 Rise 1 Knead 2 Rise 2 Rise 3 Bake Total Keep

time warm(mins) (mins) (mins) (mins) (mins) (mins) (hrs:mins)

1 Basic 1lb 8 20 13 • 25 45 60 2:51 60Basic 1.5 lb 9 20 14 • 25 45 60 2:53 60Basic 2lb 10 20 15 • 25 45 65 3:00 60

2 Wholemeal 1.5lb 9 25 18 • 35 70 55 3:32 60Wholemeal 2lb 10 25 20 • 35 70 60 3:40 60

3 Sweet 1.lb 10 5 20 • 28 45 47 2:35 60Sweet 1.5lb 10 5 20 • 30 45 50 2:40 60Sweet 2lb 10 5 20 • 30 45 55 2:45 60

4 Sandwich 1.5lb 15 40 5 • 25 40 50 2:55 60Sandwich 2lb 15 40 5 • 25 40 55 3:00 60

5 French 1lb 13 40 17 • 30 50 60 3:30 60French 1.5lb 16 40 19 • 30 50 65 3:40 60French 2lb 18 40 22 • 30 50 70 3:50 60

6 Dough 20 - - 30 40 - 1:30 -7 Jam - 15 45 - - 20 1:20 208 Bread mixes 10 20 15 15 25 65 2:30 609 Speciality 10 5 20 • 30 35 70 2:50 6010 Gluten free 10 10 15 • 20 30 70 2:35 6011 Fastbake, small 1.5lb 11 - - - 17 42 1:10 6012 Fastbake, large 2 lb 12 - - - 20 43 1:15 60-13 Extra bake - - - - - 60 1:00 -14 Pizza dough* 20 - - - 30 - 0:50 -15 Quick* 7 5 8 • - - 80 1:40 6016 Cake* 10 - - - - 60 1:10 6017 Dessert* 10 5 20 33 40 62 2:50 60

The delay timer is available on all programmes except 6 Dough, 7 Jam, 11 and 12 Fastbake. Maximum delay is 12hours.

• An ‘add ingredients’ beep signals when more ingredients can be added such as fruit and nuts, which needs to beadded after the kneading cycles have ended.

• Please note, if your machine has a fruit and nut dispenser the additional ingredients will be added automatically*.

*Only applies to model 48323.

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13For details of other Morphy Richards products, please see our website:

Conversion ChartLiquids, flour and others

We recommend that you use thecup provided for all recipes forconsistency between brands andtypes of flour.

The cup provided is based on theAmerican cup measurement of 8Floz.

For people who prefer to use theirown measuring utensils, alternativemeasurements are in millilitres (ml)and cubic centimetres (cc) forliquid measurement and grams(gm) for weight of flour, sugar andfruit.

Note: A good quality set ofaccurate kitchen scales withdivisions and accuracy to 2 gramsare required.

A measuring jug with divisions of 2ml is required.

The tablespoon and teaspoonprovided are required to measurethe smaller quantities. A set ofBritish standard spoons with‘scrape’ level tops can be used.

Do not use a kitchen tablespoonor teaspoon as they areinaccurate.

Cup ml

1/16 15ml

1/8 30ml

1/4 60ml

1/2 120ml

3/4 180ml

1 240ml

1 1/8 270ml

1 1/4 300ml

1 5/16 315ml

1 1/2 360ml

1 5/8 390ml

1 15/16 465ml

2 480ml

Cup White Plain

Soft grain

Brown Granary Wholemeal

1/8 18g 20g 19g 17g

1/4 36g 39g 38g 33g

1/2 72g 78g 75g 66g

3/4 108g 117g 113g 99g

1 144g 156g 150g 132g

1 1/8 162g 176g 169g 149g

1 1/4 180g 195g 188g 165g

1 1/2 216g 234g 225g 198g

2 288g 312g 300g 264g

1/4 cup 1/2 cup 3/4 cup 1 cup 2 cup

Dried fruit 41g 82g 123g 164g 328g

Butter 50g 100g 150g 200g 400g

Preserving orcaster sugar

55g 110g 165g 220g 440g

Granulated sugar 57g 113g 169g 226g 452g

Chopped freshapple 1/2 cube

31g 62g 93g 124g 248g

Frozenraspberries orfresh plums

25g 50g 75g 100g 200g

Flour types Water and liquids

Others

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F.A.Q.

Questions About General Performance and Operation.

Question 1What should I do when thekneading blade comes out withthe bread?This is normal, remove it with a pairof plastic tongs before slicing thebread. Since the blade disconnectsfrom the pan for cleaning, it is not amalfunction when it comes out inyour bread.

Question 2Why does my bread sometimeshave some flour on the sidecrust?In some cases, the flour mix mayremain on the corners of thebaking pan. When this happens,simply trim off that portion of theouter crust with a sharp knife.

Question 3Why isn't the dough mixing? Ican hear the motor running.The Kneading Blade or baking panmay not be inserted properly. Makesure the pan is facing the right wayand that it has ‘clicked’ and seatedinto the bottom of the breadmaker.

Question 4How long does it take to makebread?Timings for each setting areoutlined on page 12.

Question 5Why can't I use the timer whenbaking with fresh milk? The milk will spoil if left sitting inthe machine too long. Freshingredients such as eggs and milkshould never be used with thedelayed timer feature.

Question 6Why do I have to add theingredients in a certain order?This allows the breadmaker to mixthe ingredients in the most efficientmanner possible. It also serves tokeep the yeast from combiningwith the liquid before the doughhas started to mix, which isessential on the time delay.

Question 7When setting the timer formorning, why does the machinemake sounds late at night?The machine must start operationwhen the time delay reaches thestart time of the programme so thatthe bread will be ready. Thesesounds are made by the motorwhen kneading the dough. It is anormal operation, not amalfunction.

Question 8The kneading blade is stuck inthe bread pan. After baking howdo I get it out?The kneading blade may ‘stick’ inplace after baking. Running warmor hot water over the blade shouldloosen it enough to be removed. Ifstill stuck, soak in hot water forabout 30 minutes.

Question 9Can I wash the baking pan in thedishwasher?No. The baking pan and kneadingblade must be washed by hand.

Question 10What will happen if I leave thefinished bread in the baking pan?Whilst still in the breadmaker forthe first hour after baking iscomplete the bread ’keeps warm’to prevent it becoming ‘soggy’.Leaving the bread in thebreadmaker after the keep warmperiod may result in a ‘soggy’ loafof bread as excess steam(moisture) would not be able toescape. Remove and allow to coolon a wire rack after baking toprevent this.

Question 11Why did the dough only partiallymix? Why didn't it mixcompletely?The dough may be too heavy ordry. Also, the kneading blade orbaking pan may not be insertedproperly. Ingredients may havebeen added in the wrong order.

Question 12Why didn't the bread rise?The yeast could be bad, past it’ssell by date or possibly no yeastwas added at all. Also, if the mixingwas not complete, rising problemscould develop.

Question 13Why can't the delayed finish beset for more than 12 hours?What is the minimum time acycle may be delayed?The maximum length of delay is 12hours including the total cycle time.For example, Setting 1 (basic 2lb)has a cycle time of 3:00. This startis delayed by a maximum of 9:00.The minimum length of delay foreach setting is 10 minutes. Thedelay clock increases anddecreases in increments of 10minutes.

Question 14How do I know when to addraisins, nuts, etc. to the bread? There is a beeper tone to signalthat you may add raisins, nuts, etc.during the second kneading cycle.Note: See ‘Baking cycle times’chart for ‘Add nuts & raisins’ time.On the 48323 model with the fruitand nut dispenser, this isautomatic.

In some cases, ingredients can bebroken up during the initialkneading cycle. Each recipeindicates the best time to add fruitand nuts to the dough.

Question 15Why does my bread come outtoo moist? What can I do?Humidity may affect the dough.Add an extra tablespoon of flour.Also, high altitude may have thesame effect. Decrease the amountof yeast by 1/4 teaspoon anddecrease the sugar and/orwater/milk slightly.

Question 16Why do I get air bubbles at thetop of the bread?This can be caused by using toomuch yeast. Decrease the yeast by1/4 tsp.

Question 17Why does my bread rise andthen collapse or crater?The bread may be rising too much.To reduce the rate of rising, reducethe amount of yeast and/orincrease the amount of salt.

Question 18Can I use my favourite breadrecipes (traditional yeast bread)in my bread machine?Yes, but you will need toexperiment to get the rightproportion of ingredients. Become

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15For details of other Morphy Richards products, please see our website:

familiar with the unit and makeseveral loaves of bread before youbegin experimenting. Never exceeda total amount of 5 cups dryingredients (that includes the totalamount of flour, oats, oatmeal,bran). Use the recipes in this bookto help determine the ratio of dryingredients to liquid and amountsof yeast, sugar, salt, andoil/butter/margarine to use.

We advise creating your own breadrecipes using the basic mode, thenprogress to the others, using theBaking cycle times chart as aguide.

Question 19Is it important for ingredients tobe at room temperature beforeadding them to the baking pan?Yes, even when the delay timer isbeing used. (Water must bebetween 21°C and 28°C).

Question 20Why do the loaves vary in heightand weight? Thewholemeal/wholewheat breadsare always shorter. Am I doingsomething wrong?No, it is normal for wholewheat andwholemeal breads to be shorterand denser than basic or Frenchbreads. Wholewheat andwholemeal flour are heavier thanwhite bread flour, therefore theydon’t rise as much during the breadbaking process. This is also true forbread containing fruit, nuts, oatsand bran.

Question 21Can I premix the yeast withwater?No, the yeast must be kept dry andput into the baking pan last, abovethe flour. This is especiallyimportant when the delay timer isbeing used.

Question 22Why is there a large hole in thebase of the bread?This hole has been created by thekneading blade. Sometimes thishole is larger than normal. This isbecause the dough has rested tothe side of the blade after thesecond kneading cycle - normalwith breadmakers. You couldposition the dough evenly in thebase of the pan.

Trouble Shooting

Bread Sinks in the Centre

Too much liquid or liquid toowarm.Measure ingredients accurately.Use liquids at temperaturesbetween 21°C and 28°C.

Salt was not added, causingbread to over rise and collapse.Measure ingredients accurately.

Too much yeast was added.Measure ingredients accurately, ifproblem persists, reduce yeast by1⁄4 teaspoon.

High humidity and hot ambienttemperatures can cause bread toover rise and collapse.Bake during the coolest part of theday, Try reducing the yeast by 1⁄4teaspoon or use liquids direct fromthe refrigerator. Do not use thetimer function.

High altitudes can cause thebread to over rise and thencollapse during baking.Try reducing the yeast by 1⁄4 teaspoon.

Lid is open during baking.Do not open the lid during baking.

Bread Did Not Rise Enough

Not enough yeast was added.Measure ingredients accurately.

Yeast is outdated or inactive.Never use outdated yeast. Store ina cool, dark place.

Too little sugar was added.Measure ingredients accurately.

Too much salt was added,reducing the action of the yeast.Measure ingredients accurately.

Water was too hot and killed theyeast.Use liquids at temperatures between 21°C and 28°C.

Yeast has been activated beforeprogramme has started.Take care that yeast does not come in contact with liquid before programme has started.

Bread Rises Too Much

High humidity and hot ambienttemperatures can cause bread toover rise.Bake during the coolest part of the day. Try reducing the yeastby 1⁄4 teaspoon or use liquidsdirectly from the refrigerator. Do notuse the Timer function.

Too much yeast.Measure ingredients accurately.

Too much liquid.Measure ingredients accurately.

Hot liquids accelerated the yeastaction.Use liquids at temperatures between 21°C and 28°C.

Too much flour or not enoughsalt.Measure ingredients accurately.

Bread Dry With Dense Texture

Not enough liquid added. Measure ingredients accurately.

Flour may be passed the use bydate, or be dry causing wet/dryimbalance. Try increasing liquid by 1 tbsp at atime.

Bread Under Baked With Soggy Centre

Too much liquid from fresh orcanned fruit.Always drain liquids well as specified in the recipe. Water may have to be reduced slightly.

Large amounts of richingredients like nuts, butter,dried fruits, syrups and grainswill make dough heavy. This willslow down the rising and preventthe bread from baking through.Measure ingredients accurately.Never exceed the amounts in therecipe.

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Bread Over BrownedToo much sugar.Measure ingredients accurately.

Crust colour set too high.Set crust colour to light.

Bread Has Large Holes In Texture

Water was too hot and killed theyeast.Use liquids at temperatures between 21°C and 28°C

Too much liquid.Measure ingredients accurately.

Too much yeast.Measure ingredients accurately.

High humidity and hot ambienttemperatures increase yeastactivity. Bake during the coolest part of the day. Try reducing the yeastby 1⁄4 teaspoon or use liquidsdirect from the refrigerator. Do not use the timer function.

Water was too hot and killed theyeast. Use liquids at temperatures between 21°C and 28°C.

Bread Surface is Sticky

Bread was left in the machinetoo long and condensationcollected on the baking pan.Whenever possible, remove breadfrom the baking pan and cool on awire rack before keep warm period ends.

The wet/dry balance of theingredients may be incorrect.Measure ingredients accurately.

H:HH Message on Display

Temperature in breadmaker istoo high.Press the Stop button. Remove thebaking pan, leave lid open andallow to cool. When cool, put thebaking pan back in, set programmeand start the programme again.

E:EE Message on Display

Temperature sensor isdisconnected. Refer to Morphy Richards Helpline.

Difficult to Remove From the Pan

The bread is sticking to the pan.The surface of the pan needs to beoiled before everyday use. Washthe pan in hot soapy water andthoroughly dry. Liberally coat theinner surface of the pan with oil, butter or margarine. Follow theguide on page 6, ‘Using yourbreadmaker’. When the bread panis removed from the machine afterthe baking programme allow thebread to cool in the pan for 15minutes before turning out onto arack. Only slice the bread whenfully cooled after 20-40 minutes.

Condensation in the Fruit and Nut Dispenser

Please note that if your machinehas a fruit & nut dispenser, duringthe baking process, condensationwill form on the inside of thedispenser. This is totally normal anddoes not affect the quality of thebread.

Recipes MethodThe recipes in this booklet havebeen thoroughly tested to ensurebest results. Recipes have beencreated by home economistsspecifically for this machine andmay not produce acceptableresults in other similar machines.

• Always add ingredients in the orderthey are listed in the recipe.

• Accurate measuring ofingredients is vital. Do not uselarger amounts.

• All of the following recipes use thissame general method:

1 Use tepid water 21-28ºC.

2 Measure ingredients into bakingpan.

3 Insert baking pan securely into unit,close lid.

4 Select appropriate bread setting.

5 Push start button.

6 When bread is done, remove panfrom unit using oven mitts.

7 Remove bread from baking pan,(and kneading blade from bread ifnecessary).

8 Allow to cool before slicing.

This method is modified by notes,if applicable, at the end of eachrecipe. These recipes have beendeveloped using leading brandsof flour and fast action yeast.

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17For details of other Morphy Richards products, please see our website:

Recipes for Basic bread (1) Basic white bread

1 lb 11⁄2 lb 2 lb

Water 3⁄4 cup 11⁄8 cup 11⁄2 cup

Skimmed milk powder 2 tbsp 21⁄2 tbsp 4 tbsp

Sunflower oil 2 tbsp 21⁄2 tbsp 4 tbsp

Sugar 11⁄4 tbsp 21⁄4 tbsp 3 tbsp

Salt 1 tsp 11⁄4 tsp 2 tsp

Strong white bread flour 2 cup 3 cup 4 cup

Fast action yeast 1 tsp 11⁄4 tsp 11⁄4 tsp

Use setting 1 Basic

Soft grain bread

11⁄2 lb 2 lb

Water 11⁄8 cup 11⁄2 cup

Skimmed milk powder 21⁄2 tbsp 4 tbsp

Sunflower oil 2 tbsp 21⁄2 tbsp

Sugar 21⁄4 tbsp 3 tbsp

Salt 11⁄4 tsp 2 tsp

Strong white soft grain bread flour 3 cup 4 cup

Fast action yeast 1 tsp 1 tsp

Use setting 1 Basic

Soft grain 50% white bread

11⁄2 lb 2 lb

Water 11⁄8 cup 11⁄2 cup

Skimmed milk powder 21⁄2 tbsp 4 tbsp

Sunflower oil 2 tbsp 21⁄2 tbsp

Sugar 21⁄4 tbsp 3 tbsp

Salt 11⁄4 tsp 2 tsp

Strong white soft grain bread flour 11⁄2 cup 2 cup

Strong white bread flour 11⁄2 cup 2 cup

Fast action yeast 1 tsp 1 tsp

Use setting 1 Basic

Brown loaf

1 lb 11⁄2 lb 2 lb

Water 3⁄4 cup 1 cup 11⁄3 cup

Skimmed milk powder 11⁄2 tbsp 2 tbsp 3 tbsp

Sunflower oil 11⁄2 tbsp 2 tbsp 3 tbsp

Sugar 21⁄2 tbsp 21⁄2 tbsp 31⁄2 tbsp

Salt 1 tsp 11⁄4 tsp 2 tsp

Strong brown bread flour 2 cup 3 cup 4 cups

Fast action yeast 1 tsp 11⁄4 tsp 11⁄4 tsp

Use setting 1 Basic

Italian herb bread11⁄2 lb 2 lb

Water 11⁄8 cup 11⁄2 cup

Skimmed milk powder 21⁄2 tbsp 3 tbsp

Sunflower oil 21⁄2 tbsp 3 tbsp

Sugar 21⁄4 tbsp 21⁄2 tbsp

Salt 11⁄2 tsp 2 tsp

Strong white bread flour 3 cup 4 cup

Dried marjoram 11⁄2 tsp 2 tsp

Dried basil 11⁄2 tsp 2 tsp

Dried thyme 11⁄2 tsp 2 tsp

Fast action yeast 11⁄4 tsp 11⁄2 tsp

Use setting 1 Basic

Cheese & onion bread

11⁄2 lb 2 lb

Water 1 cup 11⁄4 cup

Skimmed milk powder 2 tbsp 21⁄2 tbsp

Sugar 1 tbsp 2 tbsp

Salt 1⁄2 tsp 1 tsp

Onion granules 11⁄2 tbsp 2 tbsp

Mature grated cheddar cheese 1 cup 11⁄2 cup

Strong white bread flour 3 cup 4 cup

Fast action yeast 11⁄2 tsp 13⁄4 tsp

Use setting 1 Basic

We recommend using the lightest crust setting on the cheeseand onion bread.

Raisin bread

11⁄2 lb 2 lb

Water 11⁄4 cup 11⁄2 cup

Skimmed milk powder 3 tbsp 4 tbsp

Sunflower oil 3 tbsp 4 tbsp

Sugar 1 tbsp 2 tbsp

Salt 11⁄2 tsp 2 tsp

Cinnamon 3⁄4 tsp 1 tsp

Strong white bread flour 3 cup 4 cup

Fast action yeast 1 tsp 11⁄4 tsp

Raisins* 5⁄8 cup 3⁄4 cup

Use setting 1 Basic

* Place in the fruit and nut dispenser or add when the beepersounds if your model does not have a fruit and nut dispenser.

For method, see page 16

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Sugar free bread

1 lb 11⁄2 lb 2 lb

Warm water (450C) 3⁄4 cup 11⁄8 cup 11⁄2 cup

Skimmed milk powder 2 tbsp 21⁄2 tbsp 4 tbsp

Sunflower oil 2 tbsp 21⁄2 tbsp 4 tbsp

Sweetener 11⁄4 tbsp 21⁄4 tbsp 3 tbsp

Salt 1 tsp 11⁄4 tsp 2 tsp

Strong white bread flour 2 cup 3 cup 4 cup

Fast action yeast 1 tsp 11⁄4 tsp 11⁄4 tsp

Use setting 1 Basic

Sugar and Salt free bread1 lb 11⁄2 lb 2 lb

Warm water (450C) 3⁄4 cup 11⁄8 cup 11⁄2 cup

Skimmed milk powder 2 tbsp 21⁄2 tbsp 4 tbsp

Sunflower oil 2 tbsp 21⁄2 tbsp 4 tbsp

Strong white bread flour 2 cup 3 cup 4 cup

Fast action yeast 1 tsp 11⁄4 tsp 11⁄4 tsp

Use setting 1 Basic

This loaf can have other flavourings added. add 1/2 tsp of yourchoice of seasoning (mixed herbs, black pepper etc)

Sun-dried tomato loaf

11⁄2 lb 2 lb

Water 1 cup 11⁄3 cup

Skimmed milk powder 21⁄2 tbsp 3 tbsp

Sunflower oil 21⁄4 tbsp 3 tbsp

Sugar 21⁄4 tbsp 3 tbsp

Salt 11⁄4 tsp 11⁄2 tsp

Dried mixed herbs 11⁄2 tsp 2 tsp

Strong white bread flour 3 cup 4 cup

Fast action yeast 11⁄4 tsp 11⁄2 tsp

Sun-dried tomatoes 3⁄8 cup 1⁄2 cup

Use setting 1 Basic

Recipes for Wholemeal bread (2)

Wholewheat bread

11⁄2 lb 2 lb

Water 11⁄8 cup 15⁄8 cup

Skimmed milk powder 11⁄2 tbsp 3 tbsp

Sunflower oil 2 tbsp 3 tbsp

Brown sugar 21⁄2 tbsp 21⁄2 tbsp

Salt 11⁄4 tsp 11⁄2 tsp

Strong wholemeal bread flour 3 cup 4 cup

Fast action yeast 3⁄4 tsp 3⁄4 tsp

Vitamin C tablet (crushed) 1x100mg 1x100mg

Use setting 2 Wholemeal

Wholewheat seeded

11⁄2 lb 2 lb

Water 11⁄8 cup 15⁄8 cup

Skimmed milk powder 11⁄2 tbsp 3 tbsp

Sunflower oil 2 tbsp 3 tbsp

Brown sugar 21⁄2 tbsp 21⁄2 tbsp

Salt 11⁄4 tsp 11⁄2 tsp

Strong wholemeal bread flour 3 cup 4 cup

Fast action yeast 3⁄4 tsp 3⁄4 tsp

Vitamin C tablet (crushed) 1x100mg 1x100mg

Sunflower seeds † 1 tsp 2 tsp

Pumpkin seeds † 1 tsp 2 tsp

Sesame seeds † 1 tsp 2 tsp

Use setting 2 Wholemeal

† Place in the fruit and nut dispenser or add when the beepersounds if your model does not have a fruit and nut dispenser.

Granary loaf

11⁄2 lb 2 lb

Water 1 cup 11⁄2 cup

Skimmed milk powder 2 tbsp 3 tbsp

Sunflower oil 2 tbsp 3 tbsp

Soft brown sugar 21⁄2 tbsp 5 tbsp

Salt 11⁄4 tsp 2 tsp

Granary malted brown bread flour 3 cup 4 cup

Fast action yeast 3⁄4 tsp 3⁄4 tsp

*Vitamin C tablet 1 x 100mg 1 x 100mg

Use setting 2 Wholemeal

*Optional: By adding a vitamin C tablet, the rise of the bread canbe improved. Crush tablet between 2 teaspoons and add.

Granary 50% white

11⁄2 lb 2 lb

Water 1 cup 11⁄2 cup

Skimmed milk powder 2 tbsp 3 tbsp

Sunflower oil 2 tbsp 3 tbsp

Soft brown sugar 21⁄2 tbsp 5 tbsp

Salt 11⁄4 tsp 2 tsp

Granary malted brown bread flour 11⁄2 cup 2 cup

Strong white bread flour 11⁄2 cup 2 cup

Fast action yeast 3⁄4 tsp 3⁄4 tsp

*Vitamin C tablet 1 x 100mg 1 x 100mg

Use setting 2 Wholemeal

*Optional: By adding a vitamin C tablet, the rise of the bread canbe improved. Crush tablet between 2 teaspoons and add.

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19For details of other Morphy Richards products, please see our website:

Recipes for Sweet bread (3)

Mixed fruit loaf

1 lb 11⁄2 lb 2 lb

Water 3⁄4 cup 11⁄8 cup 11⁄3 cup

Skimmed milk powder 2 tbsp 21⁄2 tbsp 3 tbsp

Sunflower oil 2 tbsp 21⁄2 tbsp 3 tbsp

Sugar 2 tbsp 3 tbsp 3 tbsp

Salt 1 tsp 11⁄4 tsp 11⁄2 tsp

Strong white bread flour 2 cup 3 cup 4 cup

Nutmeg 1⁄2 tsp 3⁄4 tsp 1 tsp

Fast action yeast 3⁄4 tsp 1 tsp 1 tsp

Dried mixed fruit † 1⁄4 cup 1⁄2 cup 2⁄3 cup

Use setting 3 Sweet

† Place in the fruit and nut dispenser or add when the beepersounds if your model does not have a fruit and nut dispenser.

Orange and cranberry loaf

1 lb 11⁄2 lb 2 lb

Water 1⁄2 cup 6⁄8 cup 1 cup

Orange juice 1⁄2 cup 1⁄3 cup 1⁄3 cup

Orange rind 2 2 2

Skimmed milk powder 2 tbsp 21⁄2 tbsp 3 tbsp

Sunflower oil 2 tbsp 21⁄2 tbsp 3 tbsp

Sugar 5 tbsp 3 tbsp 3 tbsp

Salt 1 tsp 11⁄4 tsp 11⁄2 tsp

Strong white bread flour 2 cup 3 cup 4 cup

Nutmeg 1⁄2 tsp 3⁄4 tsp 1 tsp

Fast action yeast 1 tsp 1 tsp 1 tsp

Dried cranberries † 1⁄4 cup 1⁄2 cup 2⁄3 cup

Use setting 3 Sweet

† Place in the fruit and nut dispenser or add when the beepersounds if your model does not have a fruit and nut dispenser.

Brioche

11⁄2 lb 2 lb

Eggs 3 med 3 large

Butter (melted) 1⁄2 cup 3⁄4 cup

Milk 1⁄3 cup 1⁄2 cup

Water 3 tbsp 4 tbsp

Strong white bread flour 3 cups 4 cups

Salt 3⁄4 tsp 1 tsp

Sugar 2 tbsp 3 tbsp

Yeast 11⁄2 tsp 11⁄2 tsp

Use setting 3 Sweet

Recipes for Sandwhich bread (4) Sandwich loaf

11⁄2 lb 2 lb

Water 11⁄16 cup 11⁄3 cup

Soft margarine or butter 11⁄2 tbsp 2 tbsp

Salt 1⁄2 tsp 1 tsp

Skimmed milk powder 11⁄2 tbsp 2 tbsp

Sugar 3 tbsp 31⁄2 tbsp

Strong white bread flour 3 cup 4 cup

Fast action yeast 3⁄4 tsp 1 tsp

Use setting 4 Sandwich

Soft grain sandwich loaf

11⁄2 lb 2 lb

Water 11⁄16 cup 11⁄3 cup

Butter (melted) 11⁄2 tbsp 2 tbsp

Salt 1⁄2 tsp 1 tsp

Skimmed milk powder 11⁄2 tbsp 2 tbsp

Sugar 3 tbsp 3 1⁄2 tbsp

Strong white soft grain bread flour 3 cups 4 cups

Fast action yeast 3⁄4 tsp 1 tsp

Use setting 4 Sandwich

Recipes for French bread (5)

French bread

1 lb 11⁄2 lb 2 lb

Water 3⁄4 cup 1 cup 11⁄4 cup

Skimmed milk powder 11⁄2 tbsp 2 tbsp 21⁄2 tbsp

Sugar 3⁄4 tbsp 1 tbsp 11⁄4 tbsp

Salt 1 tsp 1 tsp 11⁄4 tsp

Sunflower oil 1 tbsp 1 tbsp 11⁄2 tbsp

Strong white bread flour 2 cup 3 cup 4 cup

Fast action yeast 1 tsp 1 tsp 11⁄4 tsp

Use setting 5 French

Recipes for Dough (6) White bread rolls

Water 11⁄4 cup

Skimmed milk powder 1 tbsp

Butter (melted) 2 tbsp

Sugar 2 tbsp

Salt 11⁄2 tsp

Strong white bread flour 31⁄4 cup

Fast action yeast 11⁄2 tsp

Use setting 6 Dough

For method, see page 16

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UK Helpline 0844 871 0944 Replacement Parts 0844 873 0710 Ireland Helpline 1800 409 11920

Method1 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 then glaze, ifrequired.

6 Bake for approx 15-20 minutes at 190°C (gas mark 5, 375°F).

Wholewheat bread rolls

Water 11⁄4 cup

Skimmed milk powder 2 tbsp

Butter (melted) 2 tbsp

Honey 2 tbsp

Brown sugar 1 tbsp

Salt 11⁄2 tsp

Strong wholewheat bread flour 31⁄4 cup

Fast action yeast 11⁄2 tsp

Use setting 6 Dough

MethodFollow method given for white rolls.

Hot cross buns

Water 1 cup

Butter (melted) 1⁄4 cup

Sugar 1⁄4 cup

Egg (beaten) 1

Salt 1 tsp

Strong white bread flour 33⁄4 cups

Fast action yeast 2 tsp

Cinnamon 1 tsp

Nutmeg 1⁄4 tsp

Raisins 1 cup

Use setting 6 Dough

Method

1 Divide into 8-12 pieces. Shape and flatten slightly.

2 Score a cross on the top of each bun.

3 Glaze with egg and milk.

4 Cover and allow to rise for 30 minutes.

5 Bake in the oven at 190ºC (375°F, gas mark 5) for 16-18minutes.

Ciabatta

Water 11⁄3 cup

Olive oil 1 tbsp

Salt 11⁄2 tsp

Sugar 1 tsp

Strong white bread flour 3 cups

Dried yeast 11⁄2 tsp

Use setting 6 Dough

Method1 Place all ingredients in pan and set to dough setting.

2 Pour the wet dough onto a floured board and cover with abowl, leave to rest for 20 minutes.

3 Lightly flour two baking trays and place half the dough oneach tray. Lightly flour, cover and let rise for 45 minutes.

4 Dimple the dough and bake in an oven at 220ºC (425°F, gasmark 7) for 25-30 minutes, spraying with water every 5minutes to crisp the crust.

Bagels

Warm water 11⁄8 cup

Vegetable oil 2 tsp

Sugar 1 tbsp

Salt 2 tsp

Strong white bread flour 4 cups

Fast action yeast 1 tsp

Use setting 6 Dough

Method

1 Place all ingredients in pan and set to dough setting.

2 Dough will be firm.

3 Cut into 10-12 balls and roll into a sausage shape, form a ringand seal the edges.

4 Place on an oiled tray, cover and allow to rise for 20 minutes.

5 Boil the bagels in sugary water for 1 minute, turning half waythrough.

6 Place on oiled tray and bake in oven at 220ºc (425°F, gas mark7) for 20 minutes turning once.

Croissant

Milk 1 cup

Egg 1

Butter 25g

Salt 11⁄2 tsp

Sugar 4 tsp

White bread flour 31⁄2 cup

Fast action yeast 11⁄2 tsp

Use setting 6 Dough

Method

1 Roll dough out into a rectangle

2 Place 250g of butter on one side and fold other side over,sealing the edges.

3 Roll out into a rectangle and fold right third into the centrefollowed by the left third. Seal and wrap in cling film, chill for20 minutes

4 Repeat step 3 (rolling out, folding and chilling) twice more.

5 Roll into long rectangle and cut into triangles. Roll intocroissant shape and leave to rise for 30 minutes.

6 Glaze with egg and milk and cook for 15-20 mins at 200ºC(400°F, gas mark 6)

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21For details of other Morphy Richards products, please see our website:

Tea cakes

Warm water 1 cup

Butter (melted) 50g

Salt 1 tsp

Sugar 50g

Dried milk 2 tbsp

Mixed spice 1 tsp

White bread flour 400g

Dried yeast 1 tsp

Currants 2⁄3 cup

Method

1 Place all ingredients except currants in breadmaker and set todough setting.

2 After the cycle has finished knead in the currants.

3 Make into 8-10 balls and place on greased baking sheet andleave to rise for 30 minutes.

4 Cook at 200ºc (400°F, gas mark 6) for 15-20 minutes untilgolden brown.

Recipes for Jam (7) Marmalade

Juice from oranges 3 medium

Rind of oranges grated 2

Preserving sugar 1 cup

Water 1 tbsp

Pectin if needed 2 tsp

Use setting 7 Jam

Comments

• Warm the jars before filling.

• Use extra bake time if needed according to set of themarmalade and the size of the oranges.

• Remove the paddle with tongs before pouring the marmaladeinto the jars.

• Do not lift the lid during mixing.

• Seville oranges should be used for marmalade but are onlyavailable in January. If using other oranges pectin will beneeded to firm up the marmalade.

• This recipe will fill approximately 1 medium (400g) jar.

Marmalade from tinned oranges

‘Ma made’ Seville oranges 1 tin (850g)

Preserving sugar 1.8 kg

Water 425ml

Use setting 7 Jam

• After Jam programme has finished, put the mixture on extrabake for 30 minutes or until the mixture is at its setting point.

• To test, place a small amount on a saucer and allow to cool,draw your finger across the surface. If the marmalade mixturewrinkles it is done.

Raspberry and apple jam

Frozen raspberries* 2 cup

Chopped baking apples (peeled and cored) 1 cup

Jam sugar 1 cup

Lemon juice 3 tbsp

Use setting 7 Jam

* Measure before defrosting

Comments

• Warm the jars before filling.

• Use tongs to remove the paddle before pouring

Bread Mixes (8) Use the ‘basic white’ setting

Follow the information for bread mixes on the bread mixpacket. There are two types of bread mixes currently available.

1 Just add water.These mixes are complete and they have all the necessaryingredients provided, even the yeast. You only add water.

• IMPORTANT: Follow the packet instructions as some mixescontain more than the normal amount of yeast, which couldover rise in the pan. Use 3 cups of mix maximum.

• These mixes are more prone to over-rising and collapsingwhen the weather is hot and humid. Since these mixes arecomplete, we cannot advise how to adjust, as with our ownrecipes. Bake in the coolest part of the day, use waterbetween 21-28oC.

2 Just add flour and water These mixes have the necessary ingredients in separatesachets.

Remember strong white bread flour is required. A packet ofthis mix will produce a 500g loaf, just over 1 lb.

Recipes for Speciality breads (9)

Malt loaf

11⁄2 lb 2 lb

Water 1 cup 11⁄4 cup

Salt 1 tsp 1 tsp

Sunflower oil 2 tbsp 3 tbsp

Black treacle 11⁄2 tbsp 21⁄2 tbsp

Malt extract 2 tbsp 3 tbsp

Plain flour 3 cup 4 cup

Fast action yeast 1 tsp 11⁄4 tsp

Sultanas* 1⁄2 cup 3⁄4 cup

Use setting 9 Speciality

* Place in the fruit and nut dispenser or add when the beepersounds if your model does not have a fruit and nut dispenser.

For method, see page 16

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UK Helpline 0844 871 0944 Replacement Parts 0844 873 0710 Ireland Helpline 1800 409 11922

Irish soda bread

2lb

Butter milk 220ml

Eggs (beaten) 2 medium

Oil 2 tbsp

All-purpose flour 31⁄2 cup

Sugar 1⁄2 cup

Baking soda 1 tbsp

Salt 1⁄2 tsp

Raisins 1 cup

Use setting 9 Speciality

Corn bread

11⁄2 lb

Milk 120 ml

Eggs (beaten) 3

Margarine or butter 1⁄3 cup

Sugar 1⁄4 cup

Salt 1 tsp

All-purpose flour 23⁄8 cup (350g)

Cornmeal 140g

Baking Powder 5 tsp

Use setting 9 Speciality

Recipes for Gluten free (10) Gluten free breads are yeast leavened breads, whereGluten a protein part of the wheat (also found in Oats,Barley and Rye) is removed.

People who cannot tolerate Gluten in their diet (known asCoeliacs) can obtain this flour on prescription. It is foundin most high street chemists and health food stores, it isexpensive!

Contact the Morphy Richards Helpline (0844 871 0944)for further recipes when available.

The bread is excellent on the day it is made, but with allGluten free breads when one day old or more it will need‘refreshing’. 2 slices placed in a microwave for 10-15seconds will usually do this. Any remaining fresh breadcan be frozen for storage. To store Gluten free bread (orany bread) slice the bread, re-assemble the slices backtogether, wrap the assembled loaf in aluminium foil andplace it in a plastic bag. Store in the freezer until required.The slices will ‘snap’ apart when required and quicklythaw, use the microwave if required.

Due to the nature of gluten free dough, it may benecessary to help ensure the ingredients are mixedcorrectly during the first kneading process.

To do this, open the lid during the first kneadingprocess (when the icon is displayed on screen) andscrape any unmixed ingredients which may havebecome stuck to the side of the baking pan down into the mixture.

Do this using a wooden or plastic spatula to avoiddamaging the non-stick coating on the pan.

Gluten free sun dried tomato loaf

11⁄2 lb

Eggs 3

Buttermilk 284ml

Milk 5 tbsp

Lemon Juice 2 tsp

Honey 11⁄2 tbsp

Sun dried tomato paste 1 tbsp

Sun dried tomatoes (antipasti) 50g

Oil from antipasti 1 tbsp

Salt 1 tsp

Doves farm gluten free white bread flour 31⁄4 cups

Yeast 1 tbsp

Use setting 10 Gluten free

Gluten free cheese and mustard loaf

11⁄2 lb

Eggs 1

Water 11⁄3 cup

Sunflower oil 4 tbsp

Lemon juice 1 tsp

Salt 11⁄2 tsp

Caster sugar 11⁄2 tbsp

Grated strong cheddar cheese 3⁄4 cup

Gluten free English mustard 1 tsp

White gluten free flour mix 3 cups

Xanthan gum 1 tbsp

Dried yeast 1 tbsp

Use setting 10 Gluten free

Gluten free chocolate cake*

Softened margarine 3⁄4 cup

Vanilla essence 1 tsp

Eggs, beaten 3

Lemon juice 2 tsp

Water 1⁄4 cup

White gluten free flour mix 13⁄4 cup

Guten free baking powder 2 tsp

Gluten free cocoa 2 tbsp

Use setting 16 Cake

Gluten free fruit cake*

Light brown sugar 3⁄4 cup

Softened butter 3⁄4 cup

Eggs 3

Lemon juice 1 tbsp

Milk 1 tbsp

Dried mixed fruit 2⁄3 cup

White gluten free flour mix 2 cups

Gluten free baking powder 1 tbsp

Gluten free mixed spice 1⁄2 tsp

Use setting 16 Cake

* Only available on model 48323

The gluten free cake recipes use programme 16 (cake)*

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23For details of other Morphy Richards products, please see our website:

Recipes for Fastbake small (11) Fastbake small white

11⁄2 lb

Water 11⁄8 cup

Skimmed milk powder 2 tbsp

Salt 1 tsp

Sugar 4 tsp

Sunflower oil 2 tbsp

Strong white bread flour 3 cup

Fast action yeast 3 tsp

Use setting 11 Fastbake

Recipes for Fastbake large (12) Fastbake large white

2lb

Water 11⁄2 cup

Skimmed milk powder 3 tbsp

Salt 11⁄2 tsp

Sugar 5 tsp

Sunflower oil 3 tbsp

Strong white bread flour 4 cup

Fast action yeast 3 tsp

Use setting 12 Fastbake

Pizza dough* (14) Pizza base*

Water 1 cup

Sugar 2 tbsp

Salt 1⁄2 tsp

Oil 3 tbsp

Strong white bread flour 3 cup

Fast action yeast 2 tsp

Use setting 14 Pizza dough

Method1 Pre-heat oven.

2 Shape into a flat round shape. Place on a greased baking tray.Brush lightly with oil.

3 Cover for 15 minutes and allow to rise.

4 Add your desired topping.

5 Bake at approx 200ºC (400°F, gas mark 6) until golden brown.

Flavoured Pizza Dough*

Water 1 cup

Sugar 2 tbsp

Salt 1⁄2 tsp

Garlic puree 1 tsp

Mixed herbs 2 tsp

Oil 3 tbsp

Strong white bread flour 3 cup

Fast action yeast 2 tsp

Use setting 14 Pizza dough

Method

1 Pre-heat oven.

2 Shape into a flat round shape. Place on a greased baking tray.Brush lightly with oil.

3 Cover for 15 minutes and allow to rise.

4 Add your desired topping.

5 Bake at approx 200ºC (400°F, gas mark 6) until golden brown.

Pasta*

Plain flour 2 cups

Eggs (beaten) 2

Salt 11⁄2 tsp

Vegetable oil 2 tsp

Water (more if needed) 2 tbsp

Use setting 14 Pizza dough

Method

1 Place all ingredients in the pan.

2 Put on the pizza dough setting and help the ingredients mixusing a spatula, add more water to bind the dough if needed.

3 Once the dough forms into a smooth ball it is bound.

4 After the cycle has finished roll out and use a pasta machineor cut to desired shapes.

5 Boil in water for 7-10 minutes.

* Only available on model 48323

For method, see page 16

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Recipes for Quick bread* (15) Banana and nut bread*

Ingredients group 1Butter (melted) 2 tbsp

Milk 1 tbsp

Mashed banana 1 cup

Egg (beaten) 1

Walnuts (chopped) 1⁄2 cup

Lemon rind 1 tsp

Ingredients group 2Plain flour 11⁄2 cup

Bicarbonate of soda 1⁄2 tsp

Baking powder 1⁄4 tsp

Sugar 1⁄2 cup

Salt 1⁄4 tsp

Use setting 15 Quick

Method

1 Mix group 1 together in a separate bowl.

2 Mix group 2 together in a second bowl.

3 Pour mixture into bread pan.

Porridge oats bread*

Milk 1 cup

Eggs (beaten) 2

Sunflower oil 1⁄2 tsp

Golden syrup 2 tbsp

Porridge oats 1 cup

Sugar 1⁄4 cup

Salt 1 tsp

Plain flour 2 cup

Baking powder 1⁄2 tsp

Bicarbonate of soda 1⁄2 tsp

Use setting 15 Quick

Recipes for Cake* (16) ImportantThe cakes produced in this breadmaker will not rise tofill the pan completely, they will be approximately 55mm(2'') tall. The standard cake is a Madeira type which ismoist, rich and dense in texture. Adjustments to therecipe may be required for personal taste - less butterand sugar to reduce the richness, less water and/oreggs to reduce moisture.

VariationsCherries - 1/2 cup cherries halved (wash thoroughly toremove the excess syrup) and allow them to drain anddry on absorbent paper; or mixed fruit - 1/2 cup orchocolate chips - 1/4 cup.Add any of these variations into the bread pan last, ontop of the other ingredients.

Madeira cake*

Ingredients group 1

Butter (melted) 3⁄4 cup

Vanilla essence 1⁄4 tsp

Eggs (beaten) 3 medium

Lemon juice 2 tsp

Ingredients group 2

Plain flour 15⁄8 cup

Baking powder 2 tsp

Granulated sugar 1 cup

Use setting 16 Cake

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 bread pan.

Mixed fruitcake*

Ingredient group 1Butter (melted) 3⁄4 cup

Vanilla essence 1⁄4 tsp

Eggs 3

Lemon juice 2 tsp

Dried mixed fruit 5⁄8 cup

Ingredient group 2Plain flour 15⁄8 cups

Baking powder 2 tsp

Sugar 1 cup

Ground cinnamon 1/4 tsp

Ground nutmeg 1/4 tsp

Use setting 16 Cake

MethodFollow method given for madeira cake mix.

Cake mix This programme can also be used for preparation of ashop bought cake mix. Simply follow the instructions onthe packet.

* Only available on model 48323

UK Helpline 0844 871 0944 Replacement Parts 0844 873 0710 Ireland Helpline 1800 409 11924

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Recipes for Dessert* (17) Oat apple betty*

Medium cooking apples chopped(peeled and cored) 6

Lemon juice 1 tsp

Packed brown sugar 1⁄2 cup

All-purpose flour 1⁄2 cup

Quick cooking oats 1⁄3 cup

Butter or margarine, softened 6 tbsp

Use setting 17 Desserts

Old-fashioned rice pudding*

Eggs slightly beaten 3

Cream 13⁄4 cup

Cooked rice 11⁄2 cup

Sugar 1⁄2 cup

Raisins (optional) 1⁄2 cup

Vanilla essence 1 tsp

Cinnamon or nutmeg 1 tsp

Use setting 17 Desserts

Please note: this is the old-fashioned and best way tobake rice pudding. With a mass of creamy rice and athick brown skin with the hint of cinnamon throughout.A real treat!

HelplineIf you have any difficulty with your appliance, do nothesitate to call us.

We are more likely to be able to help than the store fromwhere you bought it. Please have the followinginformation ready to enable our staff to deal with yourquery quickly.

• Name of the product.

• Model number as shown on the underside of theappliance.

• Serial number as shown on underside of the appliance.

UK Helpline 0844 871 0944 Replacement Parts 0844 873 0710 Ireland Helpline 1800 409 119

WebsiteYou may also contact us through our website, or visitthe site to browse and purchase appliances, spare partsand accessories from the extensive Morphy Richardsrange.

25For details of other Morphy Richards products, please see our website:

For method, see page 16

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UK Helpline 0844 871 0944 Replacement Parts 0844 873 0710 Ireland Helpline 1800 409 11926

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27For details of other Morphy Richards products, please see our website:

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Registering Your Two Year Guarantee

Your standard one year guaranteeis extended for an additional 12months when you register theproduct within 28 days of purchasewith Morphy Richards. If you donot register with Morphy Richardswithin 28 days, your product isguaranteed for 1 year. To validateyour 2 year guarantee register withus online atwww.morphyrichards.co.uk

N.B. Each qualifying product needsto be registered with MorphyRichards individually.

Please note that the 2 yearguarantee is only available in theUK and Ireland. Please refer to theone year guarantee for moreinformation.

Your One YearGuarantee

It is important to retain the retailer’sreceipt as proof of purchase.Staple your receipt to this backcover for future reference.

Please quote the followinginformation if the product developsa fault. These numbers can befound on the base of the product.

Model no.

Serial no.

All Morphy Richards products areindividually tested before leavingthe factory. In the unlikely event ofany appliance proving to be faultywithin 28 days of purchase, itshould be returned to the place ofpurchase for it to be replaced.

If the fault develops after 28 daysand within 12 months of originalpurchase, you should contact the

Helpline number quoting Modelnumber and Serial number on theproduct, or write to MorphyRichards at the address shown.

You may be asked to return a copyof proof of purchase.

Subject to the exclusions set outbelow (see Exclusions), the faultyappliance will then be repaired orreplaced and dispatched usuallywithin 7 working days of receipt.

If, for any reason, this item isreplaced during the 1 yearguarantee period, the guarantee onthe new item will be calculatedfrom original purchase date.Therefore it is vital to retain youroriginal till receipt or invoice toindicate the date of initial purchase.

To qualify for the 1 year guarantee,the appliance must have been usedaccording to the instructionssupplied.

ExclusionsMorphy Richards shall not be liableto replace or repair the goodsunder the terms of the guaranteewhere:

1 The fault has been caused or isattributable to accidental use,misuse, negligent use or usedcontrary to the manufacturer’srecommendations or where thefault has been caused by powersurges or damage caused intransit.

2 The appliance has been used on avoltage supply other than thatstamped on the products.

3 Repairs have been attempted bypersons other than our service staff(or authorised dealer).

4 The appliance has been used forhire purposes or non domestic use.

5 The appliance is second hand.

6 Morphy Richards are not liable tocarry out any type of servicingwork, under the guarantee.

7 Batteries and damage fromleakage are not covered by theguarantee.

• This guarantee does not confer anyrights other than those expresslyset out above and does not coverany claims for consequential lossor damage. This guarantee isoffered as an additional benefit anddoes not affect your statutoryrights as a consumer.

Morphy Richards products are intended for household use only.See usage limitations within the location safety instructions.

Morphy Richards has a policy of continuous improvement in productquality and design. The company, therefore reserves the right to changethe specification of it’s models at any time.

The After Sales DivisionMorphy Richards LtdMexborough, South Yorkshire, England, S64 8AJ

Helplines (office hours)UK 0844 871 0944Spare Parts 0844 873 0710Republic of Ireland 1800 409 119

BM48322 MUK Rev1 11/09

For electrical products sold within theEuropean Community. At the end of theelectrical products useful life, it should notbe disposed of with household waste. Please recycle where facilities exist. Checkwith your Local Authority or retailer forrecycling advice in your country.

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