breadmaker - morphy richards manual… · if this is the programme you want to use, once you have...

BreadmakerPlease read and keep these instructions

Making your own bread easily...

BM48319 MUK Rev3

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

Australian Helpline: 1300 556 816

The aroma of homemade bread wafting around the home is oneof those great cooking experiences. Bread, fresh out of the oven,with melting butter is a memorable taste sensation. The MorphyRichards breadmaker can create that experience every morning.

There's very little effort involved, because the breadmaker doesall 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 year guarantee. See back of this instruction book for details.

www.morphyrichards.com.au

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 medium 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 correct order, see pages 17-18) press and hold the‘Accept/Start’ button Ò for approximately 3 seconds and the breadmaker will start baking yourloaf. If you want to choose another programme, follow the steps below.

Australian Helpline 1300 556 8162

1lb loaf(selected programmes)

1.5lb loaf

2lb loaf

Very Light

Light

Medium

Dark

Very Dark

Control panel and LCD display

Â Programme number

Ê Cycle time

È Loaf sizes

Í Crust settings

Ó Go back/cancel/pause

Ô Increase/light on

Decrease

Ò Accept/start

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. This can be stopped at any time by pressing the Goback/cancel/pause Ì.

1Once the breadmaker is plugged in, the default programme as detailedabove will show on the screen. To choose an alternative programme, usethe ‘Increase’ Ô and ‘Decrease’ buttons until the programme numberyou want appears in the top left corner of the screen Â – see page 6-7for programme descriptions. The cycle time of the selected programmewill automatically appear on the screen Ê.

Once you have chosen the programme you wish to use, press the‘Accept/Start’ button Ò. The ‘Loaf size’ icon È will illuminate. This willautomatically be set to the 2lb loaf setting. To choose a different size loaf,use the ‘Increase’ Ô and ‘Decrease’ buttons. Only the loaf sizesavailable for the programme selected will appear.

When you have chosen your loaf size, press the ‘Accept/Start’ button Ò.The ‘Crust Setting’ icon Í will then illuminate. This will automatically beset to setting 3 medium. To choose a darker or lighter crust, use the‘Increase’ Ô and ‘Decrease’ buttons. To bake the loaf press and holdthe ‘Accept/Start’ button Ò for approximately 3 seconds, the bakingprocess will begin and the countdown timer Ê will count down to zero.

Please note that during the baking process, condensation will form onthe inside of the fruit & Nut dispenser. This is totally normal and does noteffect 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

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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 typeenvironments.

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 Cable• The mains cable should reach from

the socket to the base unit withoutstraining the connections.

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

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

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

• If the supply cable is damaged, itmust be replaced by themanufacturer, its service agent orsimilarly qualified persons in order toavoid 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 cable of this appliance isdamaged do not use it. The lead mayonly be replaced by Morphy RichardsLtd or an agent of the company, sincespecial purpose tools are required.Telephone Morphy Richards helplinefor 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 cable, if severed, must bedestroyed as a plug with baredflexible cord is hazardous if engagedinto 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: www.morphyrichards.com.au

4

ContentsQuick setup guide 2Safety instructions 3Electrical requirements 3Features 5About this breadmaker 6Kneading Blade 6Program descriptions 6Before first use 7Using the controls 7Fruit and nut dispenser 7 Turning on 7Choosing your programme 7Selecting your loaf size 7Selecting your crust setting 7Delay timer 8Filling the fruit & nut dispenser 8Baking the loaf 8Baking Cycle Icons 8Loaf is ready 8Keep warm 8Internal light 8Pause button 8Beeper 8Stop 8Power interruption 8Homemade programmes 9Crust setting 9Slicing and storing bread 9Care and cleaning 9Storing the unit 10Getting successful results 10Understanding baking 11Using the right flour 11Other ingredients 11Bread mixes 12Ingredient temperatures 12Glazing 12Programme baking times 13Conversion charts 14F.A.Q. 15Troubleshooting 16 Helpline 26Guarantee 28

RecipesAbout the Recipes 17General Method 17

Basic breads - 1 18Basic white bread 18Soft grain bread 18Softgrain 50% white loaf 18Brown loaf 18Italian herb bread 18Cheese & onion bread 18Raisin bread 18Sugar free 18Sugar and salt free 19Sun-dried tomato loaf 19

Wholewheat breads - 2 19Wholewheat bread 19Wholewheat seeded 19Granary loaf 19Granary 50% white 19

Sweet - 3 19Mixed fruit loaf 19Orange and cranberry loaf 20Brioche 20

Sandwich - 4 20Sandwich loaf 20Softgrain sandwich loaf 20

French bread - 5 20French bread 20

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

Jams - 7 22Marmalade 22Tinned orange marmalade 22Raspberry and apple 22

Bread Mixes - 8 22Bread mix guidelines 22

Speciality breads - 9 22Malt loaf 22Irish soda bread 22Corn bread 23

Gluten free - 10 23Gluten free sun driedtomato loaf 23Gluten free cheese and mustard loaf 23Gluten free chocolate cake* 23Gluten free fruit cake* 23

Fastbake 1- 11 23Fastbake small white 23

Fastbake 2 - 12 24Fastbake large white 24

Extra Bake - 13Extra Bake only

Pizza - 14 24Pizza base 24Flavoured pizza base 24Pasta 24

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

Homemade I - 16 n/a

Homemade II - 17 n/a

Cake* - 18 25Madeira cake* 25Mixed fruit cake* 25Packet cake mix* 25

Dessert* - 19 25Oaty apple betty* 25Rice pudding* 25

* Only available on models 48319and 48320


Features⁄ Air Vents

¤ Viewing Window

‹ Lid Handle

› Lid

fi LCD Display (see diagram below)

fl Controls (see diagram below)

‡ Fruit and Nut Dispenser(48323 model only)

· Fruit and Nut Dispenser Lock Catch

Baking Pan

‚ Baking Pan

„ Kneading Blade

‰ Rotating Shaft

Control Panel

Â Programme Number

Ê Cycle Time

Á Timer/delay Indicator

Ë Rise / Knead Cycle Number

È Loaf Sizes

Í Crust Settings

Î Knead Symbol

Ï Rise Symbol

Ì Bake Symbol

Ó Go back/Cancel/Pause

Ô Increase/Light On

Decrease

Ò Accept/Start

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

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LCD Display and Controls

Baking Pan

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Model 48321(17 programmes)

Model 48319 and 48320(19 programmes)

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6

About This Breadmaker

• It has three settings to make asmall 454g (1Lb,) medium 680g(1.5lb) or large 907g (2lb) loaf. N.B.Weights are approximate anddepend on recipe.

Kneading Blade• Clean the Kneading Blade every

time after use, ensure the KneadingBlade rotates freely on the spindlebefore each use, you can add alittle sunflower oil to the joint beforeputting it back into the pan. Thiswill then be ready for next use.

NOTE: Model 48319 has a dropdown Kneading Blade whereasmodels 48320 and 48321 have astatic Kneading Blade.

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 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 a1.5lb 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 thewheat/oats/barley/rye) is removed.People who cannot tolerate glutenin their diet (known as Coeliacs),can obtain gluten free bread mix 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 stop button, when you havecompleted the Extra bake process.It is advised that you check thecondition of the bread or jam after10 minutes and at 10 minuteintervals. Pressing the ‘Increase’ Ôbutton increases the time inincrements of 10 minutes. When

selecting Extra bake straight afteranother program, if the messageH:HH is displayed, open the Lid,remove the pan and allow to coolfor 10 minutes. When cool, replacethe Baking Pan and its contents,set program 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 in to pizzabases to be cooked in the oven, orcut in to 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 Homemade I This setting allows you to alter theamount of time your bread iskneaded, risen and cooked for, toenable you to create your ownperfect loaf. The Homemadefunction is for experiencedbreadmakers who understand howthese processes affect bread andalso for more inexperienced userswho wish to use trial and error tocreate a truly individual loaf.

The breadmaker will automaticallyremember the settings you alter soyou don’t have to remember themyourself. Once you have usedeither of the Homemadeprogrammes, when you selectthem again, your previous settingswill be shown. These can then bealtered or used again.

17 Homemade IISee Homemade I for details.

18 Cake* (1:10)This breadmaker can also be usedto bake a selection of cakes. Theprocess is as simple as makingbread; just follow the recipesprovided on page 24. Alternativelyyou can also use the machine tomake cakes from a cake mix whereall you need to do is add water. Inthis instance, you should ensurethe mixture is combined with thewater before adding it to themachine.


19 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 models 48319and 48320

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 page 9.)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 BakingPan and bake empty for about 10minutes (select the Extra Bakeprogramme).

5 Clean once more.

6 Place the Kneading Blade „ onthe Rotating Shaft ‰ in the BakingPan ‚.

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 theBaking Pan ‚ by lifting thehandle, turning anticlockwise andlifting out. Place on the worksurface. It is important that the panis filled with ingredients outside themachine so that any accidentalspillage is not ignited by theheating elements.

2. Attach the Kneading BladeIf you have not already done so,attach the Kneading Blade „ tothe Rotating Shaft ‰ by pushingon.

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.

Ensure you use tepid water21-28ºC.

4. Put pan back inPlace the Baking Pan back in thebreadmaker, turning clockwise tolock into place. Close the Lid ›.

6. Fruit & Nut DispenserIf you have selected a recipe thatuses the Fruit and Nut Dispenser‡, you should fill it now.Ingredients should be added as perthe recipe instructions using theMeasuring Cup provided. Pleaseensure that you do not overfill thedispenser as this may stop it fromfunctioning.

If filling the Fruit and Nut Dispenserwith fruit, check that the fruit isseparated before adding it. Failureto do so may result in thedispenser not functioning, or thefruit not being distributed evenlythrough the bread mixture. Ideally,fruit should be dusted with flourprior to being added to theDispenser to stop it from stickingtogether.

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

Selecting the programme

To select a different programme,use the ‘Increase’ Ô and‘Decrease’ buttons until theprogramme number you wantappears in the top left corner of thescreen Â – see page 6 forprogramme descriptions.

The Cycle Time of the selectedprogramme will automaticallyappear on the screen Ê.

The time is displayed in hours andminutes and begins to count downto zero once the programme isstarted.

Once you have selected yourchosen programme, press the‘Accept/Start’ button Ò. The ‘Loafsize’ icon È will illuminate.

Selecting the Loaf Size

To select the Loaf Size È, use the‘Increase’ Ô and ‘Decrease’ buttons.

There are 3 different size loaveswhich can be made, dependingupon which programme you use.

The loaf size icons are:

Please note that not all loaf sizesare available for all programmes.Only the loaf sizes available for theprogramme selected will appear.

Once you have selected your loafsize, press the ‘Accept/Start’button Ò. The ‘Crust Setting’ iconÍ will then illuminate.

Selecting Your CrustSetting

To select the Crust Setting Í, usethe ‘Increase’ Ô and ‘Decrease’ buttons.

You can choose from five differentcrust settings, the crust settingicons are:

Once you have selected your crustsetting, press the ‘Accept/Start’button Ò. The ‘Delay Indicator’icon Á will then illuminate.


1lb loaf(selected programmes)

1.5lb loaf

2lb loaf

Very Light

Light

Medium

Dark

Very Dark


8

Using the Timer Delay

Once you have chosen theprogramme, loaf size and crustsetting, you can either bake the loafimmediately or delay the loafbaking time to end in up to 12hours time. Go to section 11 -‘Baking The Loaf’ section to bakethe loaf immediately.

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.

To delay the loaf, use the ‘Increase’Ô and ‘Decrease’ buttonswhile the ‘Delay Indicator’ icon Áis lit.

A single press of the ‘Increase’ Ôbutton will add 10 minutes to thetime. To scroll faster through thetime press and hold the button. Todecrease the time, use the‘Decrease’ button.

The total time shown on the screenwill include the baking time anddelay. For example, if a loaf takes 3hours to bake and you havedelayed the start of baking for 5hours, the screen will countdownfrom 8 hours with symbol Áshowing on the screen. When thebaking starts, the symbol willdisappear as the delay hasfinished.

Filling the Fruit and Nut Dispenser*

• If you have selected a recipe thatuses the Fruit and Nut Dispenser‡, you should fill it now. Thedispenser should be filled with onecupful of dry ingredients using theMeasuring Cup provided. Pleaseensure that you do not overfill thedispenser as this may stop it fromfunctioning.

* Only applies to model 48319 &48320.

• If filling the Fruit and Nut Dispenserwith fruit, check that the fruit isseparated before adding it. Failureto do so may result in thedispenser not functioning, or thefruit not being distributed evenlythrough the bread mixture. Ideally,fruit should be dusted with flourprior to being added to thedispenser to stop it from stickingtogether.

Baking the LoafTo start the breadmaking process,hold your finger on the‘Accept/Start’ button Ò forapproximately 3 seconds. Thebreadmaker will then beep and thescreen display will stop flashing.

Baking Cycle IconsDuring the baking process thebreadmaker indicates whether theingredients are kneading, rising orbaking.

Loaf Is ReadyThe breadmaker will beep 3 timesto indicate that the baking processhas finished. The clock will alsoshow 00.00 as it has counteddown to the end of the programmeand the breadmaker automaticallykeeps the bread warm.

Keep WarmThe clock counts up in minutes toshow how long the finished loafhas been kept warm for. This is to amaximum of 60 minutes. To stopkeep warm, press the ‘red cross’button.

Internal Light• The light symbol is on the same

button as the ‘Increase’ button Ô

• You can press this button duringany part of the baking process andit will stay on for 20 seconds. TheLCD display light will automaticallyswitch off after 20 seconds toconserve power when in standby,keep warm and delay time mode.To re illuminate the display light toview the progress, press thisbutton.

Pause ButtonThroughout the baking cycle, if youwant to make minor adjustments tothe ingredients, you can pause thebaking cycle up until ‘Knead 2’. Todo this, press the ‘GoBack/Cancel/Pause’ button Ó. Thebaking process can then beresumed by pressing the‘Accept/Start’ button Ò. Pleasenote that the process will continueautomatically after approximately 5minutes if the pause function is notcancelled manually.

BeeperThe Beeper sounds when:

• pressing any button

• the fruit and nut dispenser isreleased

• the programme starts

• the programme finishes

• ‘keep warm’ finishes

StopThe ‘Stop’ function is on the ‘GoBack/Cancel/Pause’ button Ó andshould be pressed for 3 seconds tostop the baking cycle at any time.

Power InterruptionAfter a brief power supply failure:

• If the programme has not yetreached rise 1 and the powerfailure was only for a few seconds,when the power supply isre-established, the programme willautomatically continue. If the powerfailure is longer, the process can berestarted by pressing theAccept/Start’ button Ò.

1st Kneading Symbol

2nd Kneading Symbol

1st Rising Symbol

2nd Rising Symbol

3rd Rising Symbol

Baking Symbol


• If the programme has gone beyondthis point, the process must bestarted again from the beginning.The ingredients will have to bediscarded and you must start againwith fresh ingredients.

Homemade Programmes

There are 2 home madeprogrammes (No.16 & No.17) whichallow you to adapt an existingbaking programme to your ownspecific requirements. For exampleyou may want to follow thewholemeal programme (No. 2) butprefer a denser texture. You canachieve this by using the Homemade programmes. You have theopportunity to change the timingsof each stage of the process frombetween zero minutes to 2 hoursdepending on the stage. Note,when zero minutes are selected,that stage of the cycle will not bepart of the baking programme.

Knead 1When you scroll to programme 16or 17 and press the ‘Accept/Start’button Ò, the ‘knead 1’ symbolautomatically flashes on screenwith 10 minutes showing on theclock. The knead 1 cycle lengthcan be increased or decreased tobetween 6-14 minutes by pressingthe ‘Increase’ Ô and ‘Decrease’ buttons. Confirm the length ofthe 1st knead cycle by pressing thegreen tick button Ò and the Rise 1symbol will start flashing.

Rise 120 minutes appears on the clockas the default time for this stage ofthe process.

The Rise 1 cycle length can beincreased or decreased to between20-60 minutes by pressing the‘Increase’ Ô and ‘Decrease’ buttons. Confirm the time you wantby pressing the green tick buttonand the Knead 2 symbol will flashon the screen.

Knead 2 15 minutes appears on the clock asthe default time for this stage of theprocess. The length of the 2ndknead cycle can be increased ordecreased to between 5-20minutes by pressing ‘the ‘Increase’Ô and ‘Decrease’ buttons.Confirm the length of the 2ndknead cycle by pressing the green

tick button and the Rise 2 symbolwill flash on the screen.

Rise 2 25 minutes appears on the clockas the default time for this stage ofthe process.

The length of the 2nd Rise cyclecan be increased or decreased tobetween 5 – 120 minutes bypressing the ‘Increase’ Ô or‘Decrease’ buttons. Confirm thetime you want by pressing thegreen tick button and the Rise 3symbol will flash on the screen.

Rise 3 45 minutes appears on the clockas the default time for this stage ofthe process. The length of the 3rdRise cycle can be increased ordecreased by between 2 – 120minutes by pressing ‘the ‘Increase’Ô or ‘Decrease’ buttons.Confirm the time you want bypressing the ‘Accept/Start’ buttonÒ and the Bake symbol will flashon the screen.

Bake35 minutes appears on the clockas the default time for this stage ofthe process.

The length of the Baking cycle canbe increased or decreasedbetween 0 –1 hour and 20 minutesby pressing the ‘Increase’ Ô and‘Decrease’ buttons. Confirm thetime you want by pressingthe‘Accept/Start’ button Ò theCrust Control symbol will flash onthe screen.

Crust SettingAt this stage the clock disappearsfrom the screen.

There are 5 different crust settingsyou can choose.

Scroll to select the crust colour youwant and press green tick button toconfirm and the total cooking timeprogrammed, appears on thescreen. You can either start theprogramme baking immediately by

pressing the ‘Accept’ button Òfor 3 seconds or use the DelayTimer function.

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.

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.


Very Light

Light

Medium

Dark

Very Dark


10

5 Baking Pan ‚: Clean the BakingPan with warm water, soap is notnecessary. Avoid scratching thenon-stick surface. Dry it thoroughlybefore placing it back in the bakingchamber.

6 Fruit and Nut Dispenser ‡: Thedispenser is removed by sliding thelock catch to the right and liftingthe dispenser out. The dispensershould be cleaned using warmsoapy water with a soft cloth orsponge. It should be rinsedthoroughly and dried beforerefitting.

To replace the dispenser, ensurethe left side is slotted into placefirst. The right side can then bepushed down to lock back intoposition.

• Do not wash the Baking Pan,Measuring Cup, Spoon orKneading Blades in the dishwasher.

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

• If the Kneading Blade becomesstuck in the Baking Pan, pour hotwater over it and allow to soak for30 minutes. This will enable you toremove the paddle 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.

Ensure that the whole KneadingBlade which the shaft fits in to iscleaned thoroughly after use. Aftercleaning, add a drop of cooking oilto the hole before returning the

Kneading Blade to the RotatingShaft. This will help prevent theKneading Blade from sticking.

• 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 theBaking Pan in the order in whichthey are given in each recipe.Liquid and dry ingredients shouldbe measured as follows:

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.

Liquid measurementsUse the cups provided B. 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.

B


Dry measurementsDry measurements (especiallyflours) must be done using theMeasuring Cups provided. TheMeasuring Cups are based on theAmerican standard 8 fluid oz cup -British cup is 10 fluid oz. Drymeasuring must be done by gentlyspooning ingredients into themeasuring cup and then oncefilled, levelling off with a knife C.Scooping or tapping a measuringcup will pack the ingredients andyou will end up with more than isrequired. This extra amount couldaffect the balance of the recipe. Donot sift the flour, unless stated.

When measuring small amounts ofdry or liquid ingredients (ie yeast,sugar, salt, powdered milk, honey,molasses) the small measuringspoon which is provided must beused. Measurements must belevel, not heaped as this smalldifference could throw out thecritical balance of the recipe D.

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 accuratelymeasure each ingredient for bestresults.

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

• 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 fastaction. 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.


C

D


12

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 recipeswe 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 MixesUse the Bread mix’ setting.(programme 8)

Follow 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 700g loaf, just over1.5lb.

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. Extremelyhot liquids, above 40°C (104°F),may kill the yeast.

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.



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

time warm

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 1lb 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 6013 Extra bake - - - - 60 1:00 60 -14 Pizza dough 20 - - - 30 - 0:50 -15 Quick 7 5 8 • - - 80 1:40 6018 Cake* 10 - - - - 60 1:10 6019 Dessert* 10 5 20 33 40 62 2:50 60

The delay timer is available on all programs except 6 and 7 Fastbake. Maximum delay is 12 hours

• 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 available on models 48319 and 48320


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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

Flour types Water and liquids

Others

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

Dried mixed fruit 35g 70g 105g 140g 280g

Raisins / Currants 41g 75g 113g 150g 300g

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

Frozen raspberriesor fresh plumbs

25g 50g 75g 100g 200g

Cranberries 25g 50g 75g 100g 200g

Cheddar cheese 29g 58g 86g 115g 230g

Mashed Banana 44g 88g 131g 175g 350g



F.A.Q.

Questions About General Performance and Operation.

Question 1What should I do if the KneadingBlade comes out with the bread?Remove it with a pair of plastictongs before slicing the bread.Since the Kneading Blade can bedisconnected from the pan, it is nota malfunction if 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, itusually can be eaten or simply trimoff that portion of the outer crustwith 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 earlier.

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 KneadingBlade should loosen it enough tobe removed. If still stuck, soak inhot water for about 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 BakingPan?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 13What is the minimum andmaximum time a cycle may bedelayed?The maximum length of delay is 13hours including the total cycle time.For example, Setting 1 (basic small)has a cycle time of 3:20. This startis delayed by a maximum of 9:40.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. * Only applicable to model 48321without fruit & nut dispenser.

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 comes 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. Becomefamiliar with the unit and makeseveral loaves of bread before you


16

begin 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? The wholewheat/wholewheat breads arealways 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 Kneading Bladeafter the second kneading cycle - normal with bread makers.You could position the doughevenly in the base of the BakingPan.

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 addedMeasure 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.

Australian Helpline 1300 556 816Australian Helpline 1300 556 816



Bread Over BrownedToo much sugar.Measure ingredients accurately.

Crust colour set too high.Set crust colour to a lighter setting.

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, setprogramme and start theprogramme again.

E:EE Message on Display

Temperature sensor isdisconnected. Refer to Morphy Richards Helpline.

Difficult to Remove Bread From the Pan

The bread is sticking to theBaking Pan.The surface of the Baking Panneeds to be oiled before everydayuse. Wash the Baking Pan in hotsoapy water and thoroughly dry.Liberally coat the inner surface ofthe Baking Pan with oil, butter ormargarine. Follow the guide onpage 6, ‘Using your breadmaker’.When the Baking Pan is removedfrom the machine after the bakingprogramme allow the bread to coolin the Baking Pan for 15 minutesbefore turning out onto a rack. Onlyslice the bread when fully cooledafter 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.

RecipesThe 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 Measure ingredients into BakingPan.

2 Use tepid water 21-28ºC.

3 Insert Baking Pan securely intounit, close Lid.

4 Select appropriate bread setting.

5 Push start button.

6 When bread is done, removeBaking Pan from unit using ovenmitts.

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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Recipes for Basic bread (1) Basic white bread

1 lb (454g) 11⁄2 lb (680g) 2 lb (907g)

Water 3⁄4 cup (180ml) 11⁄8 cup (270ml) 11⁄2 cup (360ml)

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 (288g) 3 cup (432g) 4 cup (576g)

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

Use setting 1 Basic

Soft grain bread

11⁄2 lb (680g) 2 lb (907g)

Water 11⁄8 cup (270ml) 11⁄2 cup (360ml)

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 (432g) 4 cup (576g)

Fast action yeast 1 tsp 1 tsp

Use setting 1 Basic

Soft grain 50% white bread

11⁄2 lb (680g) 2 lb (907g)



Sunflower oil 2 tbsp 21⁄2 tbsp



Strong white soft grain bread flour 11⁄2 cup (216g) 2 cup (288g)

Strong white bread flour 11⁄2 cup (216g) 2 cup (288g)

Fast action yeast 1 tsp 1 tsp

Use setting 1 Basic

Brown loaf

1 lb (454g) 11⁄2 lb (680g) 2 lb (907g)

Water± 3⁄4 cup (180ml) 1 cup (240ml) 11⁄3 cup (320ml)

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


Strong brown bread flour 2 cup (312g) 3 cup (468g) 4 cup (624g)


Use setting 1 Basic

Italian herb bread11⁄2 lb (680g) 2 lb (907g)



Sunflower oil 21⁄2 tbsp 3 tbsp

Sugar 21⁄4 tbsp 21⁄2 tbsp


Strong white bread flour 3 cup (432g) 4 cup (576g)

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 (680g) 2 lb (907g)

Water 1 cup (240ml) 11⁄4 cup (300ml)

Skimmed milk powder 2 tbsp 21⁄2 tbsp

Sugar 1 tbsp 2 tbsp


Onion granules 11⁄2 tbsp 2 tbsp

Mature grated cheddar cheese 1 cup (115g) 11⁄2 cup (170g)



Use setting 1 Basic

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

Raisin bread

11⁄2 lb (680g) 2 lb (907g)


Skimmed milk powder 3 tbsp 4 tbsp

Sunflower oil 3 tbsp 4 tbsp

Sugar 1 tbsp 2 tbsp


Cinnamon 3⁄4 tsp 1 tsp


Fast action yeast 1 tsp 11⁄4 tsp

Raisins* 5⁄8 cup (94g) 3⁄4 cup (113g)

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.

Sugar free bread

1 lb (454g) 11⁄2 lb (680g) 2 lb (907g)

Warm water (450C) 3⁄4 cup (180ml) 11⁄8 cup (270ml) 11⁄2 cup (360ml)



Sweetener 11⁄4 tbsp 21⁄4 tbsp 3 tbsp




Use setting 1 Basic



Sugar and Salt free bread

1 lb (454g) 11⁄2 lb (680g) 2 lb (907g)

Warm water (450C) 3⁄4 cup (180ml) 11⁄8 cup (270ml) 11⁄2 cup (360ml)





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 (680g) 2 lb (907g)



Sunflower oil 21⁄4 tbsp 3 tbsp


Salt 11⁄4 tsp 11⁄2 tsp

Dried mixed herbs 11⁄2 tsp 2 tsp



Sun-dried tomatoes, chopped 3⁄8 cup (38g) 1⁄2 cup (50g)

Use setting 1 Basic

Recipes for Wholemeal bread (2)

Wholewheat bread

11⁄2 lb (680g) 2 lb (907g)




Brown sugar 21⁄2 tbsp 21⁄2 tbsp


Strong wholemeal bread flour 3 cup (396g) 4 cup (528g)


Vitamin C tablet (crushed) 1x100mg 1x100mg

Use setting 2 Wholemeal

Wholewheat seeded

11⁄2 lb (680g) 2 lb (907g)




Brown sugar 21⁄2 tbsp 21⁄2 tbsp


Strong wholemeal bread flour 3 cup (396g) 4 cup (528g)


Vitamin C tablet (crushed) 1x100mg 1x100mg

Sunflower seeds † 1 tsp 2 tsp

Pumpkin seeds † 1 tsp 2 tsp

Sesame seeds † 1 tsp 2 tsp


† 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 (680g) 2 lb (907g)




Soft brown sugar 21⁄2 tbsp 5 tbsp


Granary malted brown bread flour 3 cup (450g) 4 cup (600g)


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


*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 (680g) 2 lb (907g)




Soft brown sugar 21⁄2 tbsp 5 tbsp


Granary malted brown bread flour 11⁄2 cup (225g) 2 cup (300g)

Strong white bread flour 11⁄2 cup (216g) 2 cup (288g)


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


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

Recipes for Sweet bread (3) Mixed fruit loaf

1 lb (454g) 11⁄2 lb (680g) 2 lb (907g)

Water 3⁄4 cup (180ml) 11⁄8 cup (270ml) 11⁄3 cup (320ml)



Sugar 2 tbsp 3 tbsp 3 tbsp

Salt 1 tsp 11⁄4 tsp 11⁄2 tsp


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 (41g) 1⁄2 cup (82g) 2⁄3 cup (110g)

Use setting 3 Sweet


For method, see page 17


20

Orange and cranberry loaf

1 lb (454g) 11⁄2 lb (680g) 2 lb (907g)

Water 1⁄2 cup (120ml) 6⁄8 cup (180ml) 1 cup (240ml)

Orange juice 1⁄4 cup (60ml) 1⁄3 cup (80ml) 1⁄3 cup (80ml)

Orange rind 2 2 2



Sugar 5 tbsp 3 tbsp 3 tbsp

Salt 1 tsp 11⁄4 tsp 11⁄2 tsp


Nutmeg 1⁄2 tsp 3⁄4 tsp 1 tsp

Fast action yeast 1 tsp 1 tsp 1 tsp

Dried cranberries † 1⁄4 cup (25g) 1⁄2 cup (50g) 2⁄3 cup (65g)

Use setting 3 Sweet


Brioche

11⁄2 lb (680g) 2 lb (907g)

Eggs 3 med 3 large

Butter (melted) 1⁄2 cup (100g) 3⁄4 cup (150g)

Milk 1⁄3 cup (80ml) 1⁄2 cup (120ml)

Water 3 tbsp 4 tbsp

Strong white bread flour 3 cups (432g) 4 cups (576g)


Sugar 2 tbsp 3 tbsp

Yeast 11⁄2 tsp 11⁄2 tsp

Use setting 3 Sweet

Recipes for Sandwich bread (4) Sandwich loaf

11⁄2 lb (680g) 2 lb (907g)


Soft margarine or butter 11⁄2 tbsp 2 tbsp



Sugar 3 tbsp 31⁄2 tbsp


Fast action yeast 3⁄4 tsp 1 tsp

Use setting 4 Sandwich

Soft grain sandwich loaf

11⁄2 lb (680g) 2 lb (907g)


Butter (melted) 11⁄2 tbsp 2 tbsp



Sugar 3 tbsp 3 1⁄2 tbsp

Strong white soft grain bread flour 3 cups (432g) 4 cups (576g)

Fast action yeast 3⁄4 tsp 1 tsp

Use setting 4 Sandwich

Recipes for French bread (5) French bread

1 lb (454g) 11⁄2 lb (680g) 2 lb (907g)

Water 3⁄4 cup (180ml) 1 cup (240ml) 11⁄4 cup (300ml)

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


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 (300ml)

Skimmed milk powder 1 tbsp

Butter (melted) 2 tbsp

Sugar 2 tbsp

Salt 11⁄2 tsp

Strong white bread flour 31⁄4 cup (468g)

Fast action yeast 11⁄2 tsp

Use setting 6 Dough

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 then glaze, ifrequired.

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

Wholewheat bread rolls




Honey 2 tbsp

Brown sugar 1 tbsp

Salt 11⁄2 tsp

Strong wholewheat bread flour 31⁄4 cup (429g)


Use setting 6 Dough

Method

Follow method given for white rolls



Hot cross buns

Water 1 cup (240ml)

Butter (melted) 1⁄4 cup (50g)

Sugar 1⁄4 cup (57g)

Egg (beaten) 1

Salt 1 tsp

Strong white bread flour 33⁄4 cup (540g)

Fast action yeast 2 tsp

Cinnamon 1 tsp

Nutmeg 1⁄4 tsp

Raisins 1 cup (150g)

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


Olive oil 1 tbsp

Salt 11⁄2 tsp

Sugar 1 tsp

Strong white bread flour 3 cup (432g)

Dried yeast 11⁄2 tsp

Use setting 6 Dough

Method

1 Place all ingredients in Baking 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 (270ml)

Vegetable oil 2 tsp

Sugar 1 tbsp

Salt 2 tsp



Use setting 6 Dough

Method

1 Place all ingredients in Baking 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 mark 7) for 20 minutes turning once.

Croissant

Milk 1 cup (240ml)

Egg 1

Butter 25g

Salt 11⁄2 tsp

Sugar 4 tsp

White bread flour 31⁄2 cup (504g)


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)

Tea cakes

Warm water 1 cup (240ml)

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 (100g)

Use setting 6 Dough

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.


22

Recipes for Jam (7) Marmalade

Juice from oranges 3 medium

Rind of oranges grated 2

Preserving sugar 1 cup (220g)

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

Comments

• 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 (200g)

Chopped baking apples (peeled and cored) 1 cup (124g)

Jam sugar 1 cup (220g)

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) Follow the information for bread mixes on the bread mixpacket. Some brands of bread mixes recommend the use ofthe basic programme setting. Our bread mix programme (8)has been specially developed to achieve the best results frompacket bread mix.

There are 2 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 Baking 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 700g (1.5 lb.)

Recipes for Speciality breads (9) Malt loaf

11⁄2 lb (680g) 2 lb (907g)


Salt 1 tsp 1 tsp


Black treacle 11⁄2 tbsp 21⁄2 tbsp

Malt extract 2 tbsp 3 tbsp

Plain flour 3 cup (432g) 4 cup (576g)

Fast action yeast 1 tsp 11⁄4 tsp

Sultanas* 1⁄2 cup (75g) 3⁄4 cup (100g)

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.

Irish soda bread

2 lb (907g)

Butter milk 220ml

Eggs (beaten) 2 medium

Oil 2 tbsp

All-purpose flour 31⁄2 cup (500g)


Baking soda 1 tbsp

Salt 1⁄2 tsp

Raisins 1 cup (150g)




For method, see page 17† The gluten free cake recipes use programme 16 (cake)

Corn bread

11⁄2 lb (680g)

Milk 120 ml

Eggs (beaten) 3

Margarine or butter 1⁄3 cup (33g)


Salt 1 tsp


Cornmeal 140g

Baking Powder 5 tsp


Recipes for Gluten free (10) Gluten free breads are yeast leavened breads, where Gluten aprotein part of the wheat (also found in Oats, Barley and Rye) isremoved.

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

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

The bread is excellent on the day it is made, but with all Glutenfree breads when one day old or more it will need ‘refreshing’. 2slices placed in a microwave for 10-15 seconds will usually dothis. Any remaining fresh bread can be frozen for storage. Tostore Gluten free bread (or any bread) slice the bread, re-assemble the slices back together, wrap the assembled loaf inaluminium foil and place it in a plastic bag. Store in the freezeruntil required. The slices will ‘snap’ apart when required andquickly thaw, use the microwave if required.

Due to the nature of gluten free dough, it may be necessaryto help ensure the ingredients are mixed correctly duringthe first kneading process.

To do this, open the Lid during the first kneading process(when the icon is displayed on screen) and scrape anyunmixed ingredients which may have become stuck to theside of the Baking Pan down in to the mixture.

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

Gluten free sun dried tomato loaf

11⁄2 lb (680g)

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 (470g)

Dried yeast 1 tbsp

Use setting 10 Gluten free

Gluten free cheese and mustard loaf

11⁄2 lb (680g)

Eggs 1


Sunflower Oil 4 tbsp

Lemon juice 1 tsp

Salt 11⁄2 tsp

Caster sugar 11⁄2 tbsp

Grated strong cheddar cheese 3⁄4 cup (86g)

Gluten free English mustard 1 tsp

White gluten free flour mix 3 cup (430g)

Xanthan gum 1 tbsp

Dried yeast 1 tbsp

Use setting 10 Gluten free

Gluten free chocolate cake*†

Softened margarine 3⁄4 cup (150g)

Vanilla essence 1 tsp

Eggs, beaten 3

Lemon juice 2 tsp


White gluten free flour mix 13⁄4 cup (250g)

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 (165g)

Softened butter 3⁄4 cup (150g)

Eggs 3

Lemon juice 1 tbsp

Milk 1 tbsp

Dried mixed fruit 2⁄3 cup (110g)

White gluten free flour mix 2 cup (290g)

Gluten free baking powder 1 tbsp

Gluten free mixed spice 1⁄2 tsp

Use setting 16 Cake

*Only available on models 48319 and 48320

Recipes for Fastbake small (11) Fastbake small white

11⁄2 lb (680g)



Salt 1 tsp

Sugar 4 tsp

Sunflower oil 2 tbsp



Use setting 11 Fastbake


Recipes for Fastbake large (12) Fastbake large white

2 lb (907g)



Salt 11⁄2 tsp

Sugar 5 tsp

Sunflower oil 3 tbsp



Use setting 12 Fastbake

Recipes for Pizza dough* (14) Pizza base*

Water 1 cup (240ml)

Sugar 2 tbsp

Salt 1⁄2 tsp

Oil 3 tbsp



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.

Flavoured Pizza Dough*

Water 1 cup (240ml)

Sugar 2 tbsp

Salt 1⁄2 tsp

Garlic puree 1 tsp

Mixed herbs 2 tsp

Oil 3 tbsp




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.

* Only available on models 48319 and 48320

Pasta*

Plain flour 2 cup (288g)

Eggs (beaten) 2

Salt 11⁄2 tsp

Vegetable oil 2 tsp

Water (more if needed) 2 tbsp


Method

1 Place all ingredients in the Baking 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.

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

Ingredients group 1


Milk 1 tbsp

Mashed banana 1 cup (175g)

Egg (beaten) 1

Walnuts (chopped) 1⁄2 cup (150g)

Lemon rind 1 tsp

Ingredients group 2

Plain flour 11⁄2 cup (216g)

Bicarbonate of soda 1⁄2 tsp

Baking powder 1⁄4 tsp


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 Baking Pan.

Porridge oats bread*

Milk 1 cup (240ml)

Eggs (beaten) 2

Sunflower oil 1⁄2 tsp

Golden syrup 2 tbsp

Porridge oats 1 cup (90g)


Salt 1 tsp

Plain flour 2 cup (288g)

Baking powder 1⁄2 tsp

Bicarbonate of soda 1⁄2 tsp

Use setting 15 Quick

24 Australian Helpline 1300 556 816

Recipes for Cake* (18) ImportantThe cakes produced in this breadmaker will not rise tofill the Baking Pan completely, they will be approximately55mm (2'') tall. The standard cake is a Madeira typewhich is moist, rich and dense in texture. Adjustmentsto the recipe may be required for personal taste - lessbutter and sugar to reduce the richness, less waterand/or eggs 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 Baking Pan last, ontop of the other ingredients.

Madeira cake*

Ingredients group 1


Vanilla essence 1⁄4 tsp

Eggs (beaten) 3 medium

Lemon juice 2 tsp

Ingredients group 2


Baking powder 2 tsp

Granulated sugar 1 cup (226g)

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 Baking Pan.

Mixed fruitcake*

Ingredient group 1


Vanilla essence 1⁄4 tsp

Eggs 3

Lemon juice 2 tsp

Dried mixed fruit 5⁄8 cup (102g)

Ingredient group 2


Baking powder 2 tsp

Sugar 1 cup (226g)

Ground cinnamon 1⁄4 tsp

Ground nutmeg 1⁄4 tsp

Use setting 16 Cake

Method

Follow method for maderia cake

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

Recipes for Dessert* (19) Oat apple betty*

Medium cooking apples chopped(peeled and cored) 6

Lemon juice 1 tsp

Packed brown sugar 1⁄2 cup (110g)


Quick cooking oats 1⁄3 cup (30g)

Butter or margarine, softened 6 tbsp

Use setting 17 Desserts

Old-fashioned rice pudding*

Eggs slightly beaten 3

Cream 13⁄4 cup (416g)

Cooked rice 11⁄2 cup (260g)


Raisins (optional) 1⁄2 cup (75g)

Vanilla essence 1 tsp

Cinnamon or nutmeg 1 tsp

Use setting 7 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!

25For details of other Morphy Richards products, please see our website: www.morphyrichards.com.au

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.


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

26 Australian Helpline 1300 556 816



This page has been intentionally left blank.


Your International Two Year Guarantee

This appliance is covered by 2-year repair or replacement warranty against faulty material, components and workmanship.

It is important to retain the retailers receipt as proof of purchase. Staple your receipt to this back cover for future reference.

Please quote the following information if the product develops a fault. These numbers can be found on the base of the product.

Model no.Serial no.

All Morphy Richards products are individually tested before leaving the factory. In the unlikely event of any appliance proving to be faulty within 28 days of purchase it should be returned to the place of purchase for it to be replaced.

If the fault develops after 28 days and within 24 months of original purchase, you should contact your local distributor.

You will be asked to return the product (in secure, adequate packaging) to the address below along with a copy of proof of purchase.

Subject to the exclusions set out below (1-9) the faulty appliance will then be repaired or replaced and dispatched within 7 working days of receipt.

If for any reason, this item is replaced during the 2-year guarantee period, the guarantee on the new item will be calculated from original purchase date. Therefore it is vital to retain your original till receipt or invoice to indicate the date of initial purchase.

To qualify for the 2-year guarantee, the appliance must have been used according to the manufacturers instructions. For example, they have been descaled and filters must have been kept clean as instructed.

This warranty is in addition and does not affect your statutory rights. Proof of purchase must be produced for any warranty benefit.

Our goods come with guarantees that cannot be excluded under the Australian Consumer Law. You are entitled to a replacement or refund for a major failure and for compensation for any other reasonably foreseeable loss or damage. You are also entitled to have the goods replaced or repaired if the goods fail to be of acceptable quality and the failure does not amount to a major failure.

ExclusionsMorphy Richards shall not be liable to replace or repair the goods under the terms of the guarantee:

1 If the appliance has not been usedin accordance with the manufacturers' recommendations or instructions.

2 If the fault is deemed to be caused by abuse, misuse, neglect, modifications or improper use and or care. Eg: Kettles with excessive build up of scale. Toasters with excessive build up of crumbs or foreign matter, etc.

10 Freight and insurance costs.persons other than our service staff(or authorised dealer).

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

• This guarantee does not confer anyrights other than those expresslyset out above and does not coverany claims for consequential loss ordamage. This guarantee is offeredas an additional benefit and doesnot affect your statutory rights as aconsumer.

• The Australian supplier reserves theright to repair, modify, exchange orreplace the faulty appliance withthe same or similar model orproduct of equivalent value.

For electrical products sold within the European Community. At the end of the electrical products useful life, it should not be disposed of with household waste. Please recycle where facilities exist. Check with your Local Authority or retailer for recycling advice in your country.

Glen Dimplex Australia Pty LtdUnit 1, 21 Lionel Road, Mount Waverley, Victoria 3149T: 1300 556 816E: [email protected] www.morphyrichards.com.au

28

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 product quality and design. The company, therefore reserves the right to change the specification of its models at any time.

3 Connection to incorrect voltage to that stamped on the product.

4 Unauthorised repairs.

5 Appliance used other than for domestic purposes.

6 The appliance is second hand.

7 The fault has been caused by power surges or damage caused in transit.

8 The guarantee excludes consumables such as bags, filters and glass carafes.

9 Batteries and damage fromleakage are not covered by theguarantee.

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