morphy richards fastbake 48280

Fastbake BreadmakerPlease read and keep these instructions

Getting the best from your new breadmaker...

Accurate measuring is essential It is essential to measure ingredient quantities carefully, even slight changes mayeffect loaf quality.

Yeast contentIf loaf rises too high and then collapses ensure the ingredients were measuredaccurately. If problem persists, reduce yeast by half a teaspoon.

BM48280 MUK Rev4

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

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

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

IMPORTANTSAFETYINSTRUCTIONS

The use of any electricalappliance requires the followingcommon sense safety rules.

Primarily there is danger ofinjury or death and secondlythe danger of damage to theappliance. These are indicatedin the text by the following twoconventions:

WARNING: Danger to theperson!

IMPORTANT: Damage to theappliance!

In addition, we offer thefollowing safety advice.

Location• This appliance is intended to be

used in household and similar applications such as:

farm houses;

by clients in hotels, motels and other residential type environments;

bed and breakfast type environments.

It is not suitable for use in staffkitchen areas in shops, officesand other workingenvironments.

• Always locate your applianceaway from the edge of aworktop.

• Ensure that the appliance isused on a firm, flat surface.

• Do not use the applianceoutdoors, or near water.

Mains cable• The mains cable should reach

from the socket to the base unitwithout straining theconnections.

• Do not let the mains cable hangover the edge of a worktopwhere a child could reach it.

• Do not let the cable run acrossan open space e.g. between alow socket and table.

• Do not let the cable run acrossa cooker or toaster or other hotarea which might damage thecable.

• If the supply cable is damaged,it must be replaced by themanufacturer, it’s service agentor similarly qualified persons inorder to avoid a hazard.

Personal safety• WARNING: To protect

against fire, electric shockand personal injury, do notimmerse cord, plug andappliance in water or anyother liquid.

• WARNING: Do not touch hotsurfaces. Use oven mitts oroven gloves when removing thehot bread pan. Do not coverthe steam vent openings underany circumstances.

• WARNING: Avoid contact withmoving parts.

• To protect against electricalshock, do not immerse cord orplug in water or other liquid.

• Extreme caution must beobserved when moving anappliance with hot contents.

• Do not use breadmaker forstorage purposes nor insert anyutensils, as they may create afire or electric shock hazard.

• Do not use the appliance withwet or moist hands.

• This appliance is not intendedfor use by persons (includingchildren) with reduced physical,sensory or mental capabilities,or lack of experience andknowledge, unless they havebeen given supervision orinstruction concerning the useof the appliance by a personresponsible for their safety.

Children• Never allow a child to operate

this appliance.

• Children are vulnerable in thekitchen, particularly whenunsupervised and if appliancesare being used or cooking isbeing carried out.

• Teach children to be aware ofdangers in the kitchen, warnthem of the dangers ofreaching up to areas wherethey cannot see properly orshould not be reaching.

• Children should be supervisedto ensure that they do not playwith the appliance.

Treating scalds• Run cold water over the

affected area immediately. Donot stop to remove clothing,get medical help quickly.

Other safetyconsiderations

• If the mains lead of thisappliance is damaged do notuse it. The lead may only bereplaced by Morphy RichardsLtd or an agent of thecompany, since specialpurpose tools are required.Telephone Morphy Richardshelpline for advice.

• The use of accessoryattachments not recommendedby the manufacturer may causedamage to the breadmaker.

• Do not place the appliance onor near heat sources such asgas or electric stove ovens, orburners.

• To avoid damaging theappliance, do not place thebaking pan or any object ontop of the unit.

• Do not clean with scouringpads. Do not wash the bakingpan, kneading blade measuringcup or spoon in a dishwasher.

2

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33For details of other Morphy Richards products, please see our website:

• Keep the appliance and thecable away from heat, directsunlight, moisture, sharp edgesand the like.

• This appliance is not intendedto be operated by means of anexternal timer or separateremote control system.

• The baking pan must be inplace prior to switching on theappliance.

• Always remove the plug fromthe socket whenever themachine is not in use, whenattaching accessory parts,cleaning the machine orwhenever a disturbanceoccurs. Pull on the plug, notthe cable.

ELECTRICALREQUIREMENTS

Check that the voltage on therating plate of your appliancecorresponds with your houseelectricity supply which mustbe A.C. (Alternating Current).

If the socket outlets in yourhome are not suitable for theplug supplied with thisappliance, the plug should beremoved and the appropriateone fitted.

Note: The plug removed fromthe mains cable, if severed,must be destroyed as a plugwith bared flexible cord ishazardous if engaged into alive socket outlet.

WARNING: THIS APPLIANCEMUST BE EARTHED.

Should the fuse in the 13 ampplug require changing a 13 ampBS1362 fuse must be fitted.

Operating Instructions

Safety instructions 2Electrical requirements 3Introduction 4Before first use 4About this breadmaker 4About the recipes 4Features 4Control panels buttons, displayand functions 5Programme descriptions 5Using your breadmaker 6Using the timer 7Beeper 7Power interruption 7Slicing and storing bread 7Care and cleaning 7Storing the unit 8Know your ingredients 8Measuring ingredients 9Ingredient temperatures 10Creating your own yeastbreads 9Special glazes for yeast breads10

Other tips 10

Recipes

Basic breadsBasic white bread 11Softgrain bread 11Brown loaf 11Italian herb bread 11Cheese & onion bread 11Raisin bread 11Sun-dried tomato loaf 11Malt loaf 11French bread 12

Wholewheat breadsWholewheat bread 12Granary loaf 12

Quick settingBanana and nut bread 12Porridge oats bread 12

SweetMixed fruit loaf 12Chocolate bread 12

Fastbake IFastbake small white 13

Fastbake IIFastbake large white 13

Dough recipesWhite bread rolls 13Wholewheat bread rolls 13Hot cross buns 13Pizza base 13

JamsMarmalade 14Raspberry and apple 14

Cake recipesStandard cake mix 14Mixed fruit cake 14

SandwichSandwich loaf 14Softgrain sandwich loaf 14

Further Information

Baking cycle times 15Conversion tables 16Need help? Questions and answers 17Troubleshooting 18

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INTRODUCTIONThe smell of homemade breadwafting around the home isone of those great smells.Bread, fresh out of the oven,with melting butter is amemorable taste sensation.The Morphy Richardsautomatic breadmaker cancreate that experience everymorning.

There's very little effort on thepart of the baker, because thebreadmaker is a sophisticatedappliance with a computermemory that does all the workfor you.

It’s as simple asone-two-three.

1 Put in the ingredients.

2 Select program from themenus and press start.

3 Wait for your bread.

But don't stop at baking breadin this appliance.

Besides being able to do allkinds of speciality breads,including wholewheat, you canalso prepare doughs for breadrolls, pizza, cake and jam.

Everything is easy and tasteshomemade - because it is.

Before First UseBefore first use, please take afew minutes to read thisinstruction book and to find aplace to keep it handy forreference. Pay particularattention to the safetyinstructions.

1 Carefully unpack thebreadmaker and remove allpackaging materials.

2 Remove any dust that mayhave accumulated duringpacking.

3 Wipe the baking pan, kneadingblade and outside surface ofthe breadmaker with a clean,damp cloth. The bread pan isnon-stick coated. Do not usescouring pads or any abrasiveson any part of the breadmaker.

4 For first time use oil, butter ormargarine to grease the breadpan and bake empty for about10 minutes (select theExtrabake program).

5 Clean once more.

6 Place the kneading blade onthe axle in the baking pan.

In manufacture it is necessaryto lightly grease some parts ofthe appliance. This may resultin the unit emitting somevapour when first used, this isnormal.

About This Breadmaker

• It has two settings to make asmall 680g (1.5lb) or large 907g(2lb) loaf (approx weight -depends on recipe).

• A Fruit and Nut beep signalswhen extra ingredients can beadded so they don’t getchopped by the kneadingblade.

• The 1.5lb setting can be usedto make a 1lb loaf for some ofthe recipes.

About the RecipesThe recipes in this booklethave been thoroughly tested toensure best results. Recipeshave been created by homeeconomists specifically for thismachine and may not produceacceptable results in othersimilar machines.

• Always add ingredients in theorder they are listed in therecipe.

• Accurate measuring ofingredients is vital. Do notuse larger amounts.

FEATURES⁄ Air vents

¤ Viewing window

‹ Lid handle

› Cover

fi Control Panel

fl Main body

‡ Handle

· Baking Pan

‚ Kneading blade

„ Rotating shaft

Display WindowShows browning level selected,Shows weight selected, Showsthe program number, Showstime left before completion(3:20, for example, is 3 hoursand 20 minutes; 0:20 is 20minutes,)Shows the temperaturewarning - see ‘Troubleshooting’

Timer delay buttonsUse to delay the start of breadmaking (all programs exceptFastbake).

StartPress to start for approx 1second, a beep sounds andthe colon (:) flashes and theprogram starts.

StopPress to stop for approx 2seconds, a beep sounds toconfirm.

Colour buttonFor selecting crust colour fromlight, medium or dark (certainprograms only)

Menu buttonFor choosing the bread makingprogram from the list 1 to 12

Loaf size buttonFor selecting small (1.5lb) orlarge (2lb) loaf size (certainprograms only).

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Program Descriptions

1 Basic white (3:00 and 2:53)For white and brown bread.Also for flavoured breads withadded herbs and raisin.

2 French (3:50 and 3:40)For the baking of light weightbread such as french breadwhich has a crisper crust andlight texture.

3 Wholewheat (3:40 and 3:32)For the baking of breadcontaining significant amountsof wholewheat. This setting haslonger preheat time to allowthe grain to soak up the waterand expand. It is not advisedto use the delay timer as thiscan produce poor results.

4 Quick (1:40)For white bread that is requiredin a shorter time. Bread bakedon this setting is usuallysmaller with a dense texture.

5 Sweet (2:55 and 2:50)For the baking of sweet typebread which gives a crispercrust than on basic setting. Thecrisper crust is produced bythe sugar ‘burning’.

6 Fastbake I (0:58)For preparation of a 1.5lb whiteloaf in a reduced time period.Loaves made on this settingcan be shorter and the texturemore moist.

7 Fastbake II (0:58)For preparation of a 2lb whiteloaf in a reduced time period.Loaves made on this settingcan be shorter and the texturemore moist.

8 Dough (1:30)This setting only makes thedough and will not bake thefinal bread. Remove the doughand shape it to make breadrolls, pizza, etc. Any dough canbe prepared on this setting. Donot exceed 1kg (2lb) ofcombined ingredients.

9 Jam (1:20)Use this setting for making jamfrom fresh fruits andmarmalade from Sevilleoranges. Do not increase thequantity or allow the recipe toboil over the pan into thebaking chamber. Should thishappen, stop the machineimmediately. Remove the pancarefully, allow to cool a littleand clean thoroughly.

1 Basic white2 French3 Wholewheat4 Quick

9 Jam10 Cake11 Sandwich12 Extrabake

5 Sweet6 Fastbake I7 Fastbake II8 Dough

loaf size

men

u

colo

ur

time

time

startstop

Light Medium Dark 1.5lb 2lb

‹

⁄¤

fl

fi

·

‚

› ‡

„

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10 Cake (2:50)This setting will mix ingredientsand then bake for a presettime. It is required to mix twogroups of ingredients in bowlsbefore adding to thebreadmaker (see cake recipes).

11 Sandwich (3:00 and 2:55)This is to bake light texturebread but with a softer butthicker crust.

12 Extra bake (1:00)This setting is bake only andcan be used to increase thebaking time on selectedsettings. This is especiallyuseful to help ‘set’ jams andmarmalade. When started thedefault time is 1 hour (1:00)minimum and counts down in10 minute intervals. You willhave to manually switch this offby pressing the stop button,when you have completed theExtrabake process. It isadvised that you check thecondition of the bread or jamafter 10 minutes and at 10minute intervals.Pressing ▲ increases the timein increments of 10minutes. When selectingExtrabake straight after anotherprogram, if the message H:HHis displayed, open the lid,remove the pan and allow tocool for 10 minutes. Whencool, replace the baking panand its contents, set programand press start.

USING YOUR BREADMAKER

1 Take out the panOpen the lid and remove thepan by lifting the handle,turning anti-clockwise andlifting out. Place on the worksurface. It is important that thepan is filled with ingredientsoutside the machine so thatany accidental spillage is notignited by the heatingelements.

2 Attach the bladeAttach the kneading blade tothe shaft by pushing on.

3 Measure ingredientsMeasure the ingredientsrequired and add them all intothe pan in the order listed. (Seelater section ‘Measuring youringredients’).

• When adding the yeast to thebaking pan, take care that theyeast does not come intocontact with the water or anyother liquid, as it will start toactivate immediately.

• Use tepid water 21-28ºC.

4 Put pan back inPlace the baking pan back inthe breadmaker, turningclockwise to lock into place.Close the lid.

5 Plug inPlug into the power supply. Thebreadmaker will automaticallybe set to basic bread menuand normal time.

• Every time you press a buttonyou will hear a beep toconfirm.

6 Select programmeChoose the desired settingfrom the list bypressing the Menu button.

7 Select weightPress Loaf size button tochoose between small or large.

8 Select colourChoose desired crust colour bypressing Colour button.

9 Select the delay timeIf you wish the bread to beready later, set the time delaynow, as described in nextsection.

10 StartPress the Start Stop button tostart the machine. Theremaining time will count downin one minute increments.

11 ProgressThe breadmaker willautomatically proceed throughthe programmed stages asshown in the ‘Baking cycletimes’ section. If thebreadmaker has a programselected that has a secondkneading process, beeps

sound to inform that fruitsand/or nuts may be added.

• It is possible that steam willescape through the ventsduring baking, this is normal.

12 FinishWhen the programme iscompleted and the bread isbaked the display shows 0:00and the beeper will sound.

13 Keep warmThe keep warm function willcirculate hot air for a further 60minutes on most settings (see‘Baking cycle times’ section).For best results, remove thebaking pan and loaf within thisperiod or when the initialprogram is completed. 10beeps will be heard when thekeep warm period is finished.

14 Remove the foodPress Stop. Open the lid.

WARNING: Use oven gloveswhen removing the bakingpan (taking care as it is veryhot).

15 Turn out the breadAllow the bread to cool in thepan for 15 minutes, then turnthe pan upside down and tapthe bread from the pan onto arack to cool. Fill the pan withwarm water immediately toprevent the blade from stickingto the shaft.

• Occasionally the kneadingblade will stay in the loaf. Waituntil the loaf is cool and thenremove the blade with awooden or plastic utensil toavoid damage to the non-stick surface.

16 Always unplug theappliance after use.

• Do not open the lid whilst thebreadmaker is operating as thiswill affect the quality of thebread, especially its ability torise properly. Only open the lidwhen the recipe needs you toadd additional ingredients, seerecipes.

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Room temperature noteThe breadmaker will work wellin a wide range oftemperatures, but there couldbe a difference in loaf sizebetween a very warm roomand a very cold room. Werecommend the roomtemperature should bebetween 15ºC and 34ºC.

Using the timerUse the timer when you wantthe bread ready later, or in themorning. A maximum of 13hours can be set. Check iffunction is available byconsulting ‘Baking cycle times’section. Do not use thisfunction with recipes that useperishable ingredients such aseggs, fresh milk, sour cream,or cheese.

1 Decide when you want thebread to be ready andcalculate the difference in timebetween now and then. Forexample, if you want a loaf at8am, and it is now 7.30pm, thedifference is 12 1/2 hours.

2 Enter this time by pressing‘Time▼’ and ‘Time▲’ buttons.Arrows will move time up ordown in 10 minute increments.After you have pressed Start,the colon (:) will flash.

• If you have selected the wrongtime press stop for 2 seconds.The timer will go back to theprogram time, repeat step 1and 2.

3 The timer delay is up to amaximum of 13 hours. This iswhen the bread will be ready toremove from the machine, seepage 6 item 14 ‘Remove thefood’.

BeeperThe beeper sounds:

• When pressing any button;

• During the second kneadingcycle of certain programs toindicate that cereals, fruit, nutsor other ingredients can beadded;

• When the program finishes;

• When keep warm finishes.

Power InterruptionAfter a brief power supplyfailure:

• If the programme has not yetreached rise 1, press Start andthe program will continue usingthe automatic repeat function;

• If it has gone beyond thispoint, the process must bestarted from the verybeginning. The ingredients willhave to be discarded and youmust start again with freshingredients.

Slicing and storingbread

For best results place bread ona wire rack and allow to coolfor 15-30 minutes beforeslicing.

Use an electric knife or a sharpknife with a serrated blade foreven slices.

Store unused bread tightlycovered in a plastic bag atroom temperature for up tothree days. If weather is hotand humid, store in therefrigerator overnight.

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

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

Since homemade bread has nopreservatives it tends to dryout and become stale fasterthan commercially madebread.

Leftover slightly hardenedbread may be cut into 1.3 cm(half inch) or 2.5cm (1 inch)cubes and used in favouriterecipes to make croutons,bread pudding, or stuffing.

Care and cleaning1 Caution: To prevent

electrical shock, unplug theunit before cleaning.

2 Wait until the breadmaker hascooled.

• IMPORTANT: Do not immerseor splash either the body or lidin any liquid as this may causedamage and/or electric shock.

3 Exterior: Wipe the lid andouter body of the unit with adamp cloth or slightlydampened sponge.

4 Interior: Use a damp cloth orsponge to wipe the interior ofthe breadmaker.

5 Baking pan: Clean the bakingpan with warm water, soap isnot necessary. Avoidscratching the non-sticksurface. Dry it thoroughlybefore placing it back in thebaking chamber.

• Do not wash the baking pan,measuring cup, spoon orkneading blades in thedishwasher.

• Do not soak the baking pan forlong periods as this couldinterfere with the working ofthe drive shaft.

• If the paddle becomes stuck inthe bread pan, pour hot waterover it and allow to soak for 30minutes. This will enable you toremove the paddle more easily.

• Be sure the appliance iscompletely cooled beforestoring away.

Do not use any of thesewhen cleaning:

• Paint thinner

• Benzine

• Steel wool pads

• Polishing powder

• Chemical dust cloth

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Special care for the non-stick finishAvoid damaging the coating.Do not use metal utensils suchas spatulas, knives or forks.The coating may changecolour after long use, this isonly caused by moisture andsteam and will not affect theperformance of the unit orquality of your bread.

The hole in the centre of thekneading blade should becleaned, then add a drop ofcooking oil and replace it onthe spindle in the baking pan.This will prevent sticking of theblade.

• Keep all air vents and openingsclear of dust.

Storing the unitBe sure to dry all parts beforestoring including wiping anymoisture from the viewingwindow. Close the lid and donot store anything on top ofthe lid.

UNDERSTANDINGBAKING

It is often said that cooking isan art relying on the creativityof the chef while baking breadis much more of a science. Thismeans that the process ofcombining flour, water andyeast results in a reaction thatproduces bread. You have toremember that when theingredients combine with eachother they produce a specificresult. Read the followinginformation carefully to gain abetter understanding of theimportance each ingredientplays in the breadmakingprocess.

Important note on flours

Flours, while visibly similar, canbe very different by virtue ofhow they were grown, milled,stored, etc. You may find thatyou will have to experimentwith different brands of flour tohelp you make that perfect

loaf. Storage is also veryimportant, as all flours shouldbe kept in an airtight container.

All purpose flour/plain flourAll purpose flour is a blend ofrefined hard and soft wheatflours especially suitable formaking cake.

This type of flour should beused for recipes in thecake/quick bread section.

Strong white flour/breadflourBread flour is a highgluten/protein flour that hasbeen treated with conditionersthat give dough a greatersuitability for kneading. Breadflour typically has a highergluten concentration than Allpurpose flour; however,depending on different millingpractices, this may vary. Strongplain flour or bread flour arerecommended for use with thisbreadmaker.

Whole wheat flour/wholemeal flourWhole wheat flour/wholemealflour is milled from the entirewheat kernel which containsthe bran and germ and makesit heavier and richer in nutrientsthan white flour. Breads madewith this flour are usuallysmaller and heavier than whiteloaves. To overcome this wholewheat flour/wholemeal flourcan be mixed with Bread flouror strong plain flour to producea high light textured bread.

Self-raising flourSelf-raising flour containsunnecessary leaveningingredients that will interferewith bread and cake making. Itis not recommended for use.

BranBran (unprocessed) & WheatGerm are the coarse outerportions of the wheat or ryegrains separated from flour bysifting or bolting. They are oftenadded in small quantities tobread for nutritionalenrichment, heartiness andflavour. They are also used toenhance the texture of bread.

OatmealOatmeal comes from rolled orsteel-cut oats. They are usedprimarily to enhance flavourand texture.

Other ingredientsYeasts (active dry yeast)Yeast through a fermentationprocess produces gas (carbondioxide) necessary to make thebread rise. Yeast must be ableto feed on sugar and flourcarbohydrates in order toproduce this gas. Fast actiongranular yeast is used in allrecipes that call for yeast.There are basically threedifferent types of yeastavailable, fresh, traditional dryactive and fast action. It isrecommended that fast actionyeast be used. Fresh orcompressed cake yeast is notrecommended as they willproduce poor results. Storeyeast according tomanufacturers instructions.Ensure your yeast is fresh bychecking its expiration date.Once a package or can ofyeast is opened it is importantthat the remaining contents beimmediately resealed andrefrigerated as soon aspossible for future use. Oftenbread or dough, which fails torise is due to stale yeast beingused. The following test can beused to determine whetheryour yeast is stale and inactive:

1 Place half a cup of lukewarmwater into a small bowl or cup.

2 Stir 1 tsp. of sugar into thewater then sprinkle 2 tsp. ofyeast over the surface.

3 Place bowl or cup in a warmarea and allow to sit for 10minutes undisturbed.

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

SugarSugar is important for thecolour and flavour of breads. Itis also food for the yeast as itis part of the fermentation

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process. Artificial sweetenerscannot be used as a substitutefor sugar as the yeast will notreact properly with them.

SaltSalt is necessary to balancethe flavour of breads andcakes, as well as for the crustcolour that develops duringbaking. Salt also limits thegrowth of yeast so theamounts shown in the recipesshould not be increased. Fordietary reasons it may bereduced, however, your bakingmay suffer.

Liquids/milkLiquids such as milk or acombination of powdered milkand water, can be used whenmaking bread. Milk will improveflavour, provide a velvetytexture and soften the crust,while water alone will producea crispier crust. Some liquidscall for juice (orange, apple,etc) to be added as a flavourenhancer. Note: For mostrecipes we suggest the use ofdry skimmed milk.

EggsEggs add richness and avelvety texture to breaddoughs and cakes.

Sunflower oil‘Shortens’ or tenderises thetexture of yeast breads.Butter or margarine can beused as a substitute. If butteror margarine is used directfrom the refrigerator it shouldbe softened for easier blendingduring the mixing cycle.

Baking powderBaking powder is a raisingagent used in cakes. This typeof raising agent does notrequire rising time beforebaking as the chemicalreaction works when liquidingredients are added.

Bicarbonate of sodaBicarbonate of soda is anotherraising agent not to beconfused or substituted forbaking powder. It also does notrequire rising time beforebaking as the chemicalreaction works during thebaking process.

Measuring Ingredients

The key and most importantstep when using yourbreadmaker is measuring youringredients precisely andaccurately. It is extremelyimportant to measure eachliquid and dry ingredientproperly or it could result in apoor or unacceptable bakingresult. The ingredients mustalso be added into the bakingpan in the order in which theyare given in each recipe. Liquidand dry measurements aredone somewhat differently andare as follows:

Liquid measurementsUse the cup provided A.When reading amounts, themeasuring cup must be placedon a horizontal flat surface andviewed at eye level (not on anangle). The liquid level line mustbe aligned to the mark ofmeasurement. A ‘guesstimate’ is not goodenough as it could throw outthe critical balance of therecipe.

Dry measurementsDry measurements (especiallyflours) must be done using themeasuring cup provided. Themeasuring cup is based on theAmerican standard 8 fluid ozcup - British cup is 10 fluid oz.Dry measuring must be doneby gently spooning ingredientsinto the measuring cup andthen once filled, levelling offwith a knife. Scooping ortapping a measuring cup willpack the ingredients and youwill end up with more than isrequired. This extra amountcould affect the balance of therecipe. Do not sift the flour,unless stated.

When measuring smallamounts of dry or liquidingredients (ie yeast, sugar,salt, powdered milk, honey,molasses) the measuringspoon which is providedmust be used. Measurementsmust be level, not heaped asthis small difference couldthrow out the critical balanceof the recipe B.

Your breadmaker producesdelicious baked goods withease. This machine requiresonly that you carefully followthe recipe instructions. In basiccooking, normally ‘a pinch ofthis and a dash of that’ is fine,but not for breadmakers. Usingan automatic breadmakerrequires you accuratelymeasure each ingredient forbest results.

Ingredient Temperatures

All ingredients, including themachine and pan, andespecially liquids (water ormilk), should be warmed toroom temperature 21°C(70°F). If ingredients are toocold, below 10°C (50°F), theywill not activate the yeast.Extremely hot liquids, above40°C (104°F), may kill theyeast.

Creating your ownyeast breads

With the breadmaker, even themost inexperienced baker canachieve the satisfyingexperience of baking a loaf ofbread. All of the mystery andhard work is gone. Inside thistalented machine with an

A

B

B

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electronic brain, the dough ismixed, kneaded, proofed andbaked without you beingpresent. The automaticbreadmaker can also justprepare the dough, and whenit's ready, you shape, allow torise and bake in a conventionaloven. The recipes on thefollowing pages are ‘tailored’for this breadmaker. Eachrecipe features ingredients thatbest compliment a particularloaf of bread, and each wastested in our machines. It isextremely important not toexceed the amounts of flourspecified in each of the recipesor else it could result inunsatisfactory bakingperformance. When creatingyour own yeast bread recipesor baking an old favourite, usethe recipes in this cookbook asa guide for converting portionsfrom your recipe to yourbreadmaker.

Special glazes for yeast breads

Give your just baked bread aprofessional finish. Select oneof the following special glazesto enhance your bread.

Egg glazeBeat 1 large egg and 1tablespoon of water together,brush generously. Note: apply only to doughsbefore baking.

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

Milk glaze For a softer, shiny crust, brushjust baked bread with milk orcream.

Sweet icing glazeMix 1 cup sifted icing sugarwith 1 to 2 tablespoons of milkto make a glaze consistencyand drizzle over raisin bread orsweet breads.

Poppy/Sesame/Carawayseed/OatmealSprinkle your choice of theseseeds generously over justglazed bread.

Other tips• Place all recipe ingredients into

the baking pan so that yeast isnot touching any liquid.

• After completing the process ofmaking dough in yourbreadmaker, typically whenletting dough rise outside thebreadmaker, allow 30 minutesor until dough doubles in size.Dough should be lightlygreased and covered withgrease proof paper and a drytowel. It should be placed in awarm area free from draughts.

• Humidity can cause problems,therefore humidity and highaltitudes require adjustments.For high humidity, add an extratablespoon of flour ifconsistency is not right. Forhigh altitudes, decrease yeastamount by approximately 1/4teaspoon, and decrease sugarand/or water or milk slightly.

• The DOUGH setting is great forthe mixing, kneading andproofing (allowing dough torise) richer doughs likecroissant dough. Use theautomatic breadmaker toprepare this dough so all youneed to do is shape and bakeit according to your recipe.

• When recipes call for a ‘lightlyfloured surface,’ use about 1 to2 tablespoons of flour on thesurface. You may want to lightlyflour your fingers or rolling pinfor easy dough manipulation.

• When you let dough ‘rest’ and‘rise’ according to a recipe,place it in a warm, draught-freearea. If the dough does notdouble in size, it may notproduce a tender product.

• If the dough you are rollingshrinks back, let it rest coveredfor a few minutes before rollingagain.

• Dough may be wrapped inplastic and stored in a freezerfor later use. Bring the doughto room temperature beforeusing.

• After 5 minutes of kneading,open the lid and check thedough consistency. The doughshould form a soft, smoothball. If too dry, add liquid. If toowet, add flour (1/2 to 1tablespoon at a time).

RECIPESAll of the following recipes usethis same general method:

1 Measure ingredients intobaking pan.

2 Use tepid water 21-28ºC.

3 Insert baking pan securely intounit, close lid.

4 Select appropriate breadsetting.

5 Push start button.

6 When bread is done, removepan from unit using oven mitts.

7 Remove bread from bakingpan, (and kneading blade frombread if necessary).

8 Allow to cool before slicing.

This method is modified bynotes, if applicable, at the endof each recipe. These recipeshave been developed usingAllinson flours and EasybakeAllinson yeast.

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Recipes for basic bread

Basic white bread1Ib* 11⁄2 Ib 2Ib

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 cups 3 cups 4 cups

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

Use Setting 1 Basic

*Use 11⁄2 Ib loaf setting for 1Ib loaf

Softgrain bread11⁄2 lb 2 lb

Water 11⁄8 cup 11⁄2 cup

Skimmed milk powder 21⁄2 tbsp 4 tbsp

Sunflower oil 21⁄2 tbsp 4 tbsp

Sugar 21⁄4 tbsp 3 tbspSalt 1 tsp 2 tsp

Strong white softgrain bread flour 3 cups 4 cups

Fast action yeast 11⁄4 tsp 11⁄4 tsp

Use setting 1 Basic

Brown loaf1 Ib* 11⁄2 Ib 2 Ib

Water 3⁄4 cup 1 cup 11⁄2 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 4 tbsp

Salt 1 tsp 11⁄4 tsp 2 tsp

Strong brown bread flour 2 cup 3 cup 4 cup


Use Setting 1 Basic

*Use 11⁄2Ib loaf setting for 1Ib loaf

Italian herb bread11⁄2 Ib 2 lb




Sugar 21⁄4 tbsp 21⁄2 tbsp

Salt 11⁄2 tsp 2 tsp

Strong white bread flour 3 cups 4 cups

Dried marjoram 11⁄2 tsp 2 tsp

Dried basil 11⁄2 tsp 2 tsp

Dried thyme 11⁄2 tsp 2 tsp


Use setting 1 Basic

Cheese & onion bread11⁄2 Ib 2 lb

Water 1 cup 11⁄4 cup

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 11⁄2 cup

Strong white bread flour 3 cup 4 cup


Use setting 1 Basic

Raisin bread11⁄2 Ib 2 lb


Skimmed milk powder 3 tbsp 4 tbsp

Sunflower oil 3 tbsp 4 tbsp

Sugar 2 tbsp 3 tbsp


Cinnamon 3⁄4 tsp 1 tsp


Fast action yeast 11⁄2 tsp 2 tsp

Raisins* 5⁄8 cup 3⁄4 cup

Use setting 1 Basic

* Add the fruit when the beeper sounds.

Sun-dried tomato loaf11⁄2 lb 2 lb




Sugar 21⁄4 tbsp 3 tbsp

Salt 11⁄4 tsp 11⁄2 tsp

Dried mixed herbs 11⁄2 tsp 2 tsp



Sun-dried tomatoes 3⁄8 cup 1⁄2 cup

Use setting 1 Basic

Malt loaf11⁄2 lb 2 lb


Salt 1 tsp 1 tsp


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 1 Basic

* Add the fruit when the beeper sounds

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Recipes for french bread

French bread1 Ib* 11⁄2 Ib 2 Ib

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 tspSunflower oil 1 tbsp 1 tbsp 11⁄2 tbsp

Strong white bread flour 2 cup 3 cup 4 cupFast action yeast 1 tsp 1 tsp 11⁄4 tsp

Use setting 2 French

*Use 11⁄2 lb loaf size setting for 1 lb loaf

Recipes for wholewheat breads

Wholewheat bread11⁄2 Ib 2 Ib




Brown sugar 21⁄2 tbsp 21⁄2 tbsp

Salt 11⁄4 tsp 11⁄2 tsp

Strong wholemeal bread flour 3 cup 4 cup


Vitamin C tablet (crushed) 1x100mg 1x100mg

Use setting 3 Wholewheat

Granary loaf11⁄2 Ib 2 Ib


Skimmed milk powder 2 tbsp 3 tbsp


Soft brown sugar 21⁄2 tbsp 5 tbsp


Granary malted brown bread flour 3 cup 4 cup


Vitamin C tablet 100mg 100mg

Use setting 3 Wholewheat

Recipes for quick setting

Banana and nut breadIngredients group 1Butter (melted) 2 tbsp

Milk 1 tbsp

Mashed banana 1 cup

Egg 1 egg

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 4 Quick

Method1 Mix group 1 together in a separate bowl.2 Mix group 2 together in a second bowl.3 Pour mixture into breadpan.

Porridge oats breadMilk 1 cup

Eggs (beaten) 2 egg

Sunflower oil 1⁄2 tsp

Golden syrup 2 tbsp

Sugar 1⁄4 cup

Salt 1 tsp

Plain flour 2 cup

Porridge oats 1 cup

Baking powder 1⁄2 tsp

Bicarbonate of soda 1⁄2 tsp

Use setting 4 Quick

SweetMixed fruit loaf

1 Ib* 11⁄2 Ib 2 IbWater 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 tbspSugar 5 tbsp 1⁄4 cup 1⁄3 cupSalt 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


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

Use setting 5 Sweet

* Use 11⁄2 lb loaf size setting for 1 lb loaf† Add the fruit when the beeper sounds

Chocolate bread11⁄2 Ib 2 Ib


Egg (beaten) 1 med 1 med

Skimmed milk powder 1 tbsp 11⁄2 tbsp

Sunflower oil 1 tbsp 11⁄2 tbsp

Sugar 1⁄2 cup 3⁄4 cup

Salt 1⁄2 tsp 1 tspWalnuts (chopped) * 1⁄4 cup 1⁄2 cup

Strong white bread flour 21⁄8 cup 3 cup

Cocoa powder 1⁄2 cup 3⁄4 cup

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Fast action yeast 1 tsp 11⁄2 tsp

Use setting 5 Sweet

* Add the walnuts when the beeper sounds

Recipes for Fastbake I

Fastbake small whiteWater* 270 ml

Strong white bread flour 3 cup

Skimmed milk powder 2 tbsp

Salt 1 tsp

Sugar 4 tsp

Sunflower oil 4 tbsp

Fast action yeast 3 tsp

Use setting 6 Fastbake

Recipes for Fastbake II

Fastbake large whiteWater* 360 ml

Strong white bread flour 4 cup


Salt 11⁄2 tsp

Sugar 5 tsp

Sunflower oil 5 tbsp

Fast action yeast 31⁄2 tsp

Use setting 7 Fastbake

*Water measurement is crucial for Fastbakerecipes. The ML scale should be used foraccuracy.

Recipes for dough

White bread rollsWater 11⁄4 cup


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 8 Dough

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 and

glaze.6 Bake for approx 15-20 minutes at 190°C

(375°F, gas mark 5).

Wholewheat bread rollsWater 11⁄4 cupSkimmed milk powder 2 tbspButter (melted) 2 tbspHoney 2 tbspBrown sugar 1 tbspSalt 11⁄2 tspStrong wholewheat bread flour 31⁄4 cupFast action yeast 11⁄2 tspUse setting 8 Dough

MethodFollow method given for white rolls.

Hot cross bunsWater 1 cup

Butter (melted) 1⁄4 cup

Sugar 1⁄4 cup

Egg (beaten) 1 eggSalt 1 tsp



Cinnamon 1 tsp

Nutmeg 1⁄4 tsp

Raisins 1 cup

Use setting 8 Dough

Method1 Divide into 8-12 pieces. Shape and flatten

slightly.3 Score a cross on the top of each bun. 2 Glaze with egg and milk (but not the cross).3 Cover and allow to rise for 30 minutes.4 Bake in the oven at 190ºC (375°F, gas mark 5)

for 16-18 minutes.

Pizza baseWater 1 cup

Butter (melted) 1 tbsp

Sugar 2 tbsp

Salt 1 tsp



Use setting 8 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.

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Recipes for jams

MarmaladeJuice from oranges 3 mediumRind of oranges 2 gratedPreserving sugar 1 cupWater 1 tbspPectin if needed 2 tspUse setting 9 Jam

Comments• Warm the jars before filling.• Use extra bake time if needed according to set

of the marmalade and the size of the oranges.• Remove the paddle with tongs before pouring

the marmalade into the jars.• Do not lift the lid during mixing.• Seville oranges should be used for marmalade

but are only available in January. If using other oranges pectin will be needed to firm up the marmalade.

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

Raspberry and apple jamRaspberries, frozen, measured before defrosting 2 cups

Chopped baking apples (peeled and cored) 1 cup

Preserving sugar 1 cupLemon juice 3 tbsp

Use setting 9 Jam

Comments• Warm the jars before filling.• Use tongs to remove the paddle before pouring

the jam into prepared jars.• Do not open lid during mixing.

Recipes for cakes

Standard cake mixIngredients group 1Butter (melted) 3⁄4 cup

Vanilla essence 1⁄4 tsp

Eggs (beaten) 3 med

Lemon juice 2 tsp

Ingredients group 2Plain flour 15⁄8 cup

Baking powder 2 tsp

Caster sugar 1 cup

Use setting 10 Cake

Method1 Mix group 1 together in a separate bowl.2 Sieve group 2 together in a second bowl.3 Combine groups 1 and 2 together until mixed.4 Pour mixture into breadpan.

Mixed fruit cakeIngredient group 1Butter (melted) 3⁄4 cup

Vanilla essence 1⁄4 tsp

Eggs, beaten 3 med

Lemon juice 2 tsp

Dried mixed fruit 5⁄8 cup

Ingredient group 2Plain flour 15⁄8 cup

Baking powder 2 tsp

Sugar 1 cup

Ground cinnamon 1⁄4 tsp

Ground nutmeg 1⁄4 tsp

Use setting 10 Cake

MethodFollow method given for standard cake mix.

Recipes for sandwich breads

Sandwich loaf11⁄2 Ib 2 lb

Water 260ml 11⁄3 cup

Soft margarine or butter 11⁄2 tbsp 2 tbsp



Sugar 3 tbsp 31⁄2 tbsp



Use setting 11 Sandwich

Softgrain sandwich loaf11⁄2 lb 2 lb

Water 260ml 11⁄3 cup

Butter (melted) 11⁄2 tbsp 2 tbsp



Sugar 3 tbsp 31⁄2 tbsp

Strong white softgrain bread flour 3 cup 4 cup


Use setting 11 Sandwich

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Operation sequence and times

Prog no. Knead 1 Rise 1 Knead 2 Rise 2 Rise 3 Bake Total KeepBread type Ten beeps time warmand size indicate

ingredientscan be Hours:

Times in minutes added • minutes1 Basic, small 9 20 14 • 25 45 60 2:53 60

Basic, large 10 20 15 • 25 45 65 3:00 60

2 French, small 16 40 19 • 30 50 65 3:40 60

French, large 18 40 22 • 30 50 70 3:50 60

3 Whole wheat, small 9 25 18 • 35 70 55 3:32 60

Whole wheat, large 10 25 20 • 35 70 60 3:40 60

4 Quick 7 5 8 80 1:40 60

5 Sweet, small 10 5 20 • 30 55 50 2:50 60

Sweet, large 10 5 20 • 30 55 55 2:55 60

6 Fastbake, small 12 11 35 0:58 60

7 Fastbake, large 9 9 40 0:58 60

8 Dough 20 30 40 1:30

9 Jam 15† 45† mixing 20 1:20 20

10 Cake 10 5 20 30 35 70 2:50 60

11 Sandwich, small 15 40 5 • 25 40 50 2:55 60

Sandwich, large 15 40 5 • 25 40 55 3:00 60

12 Bake 60 1:00 60

Motor cycles Heating may Motor Heating may Heating Heatingon and off, cycle on cycles on and cycle on may cycle cycles onprogressing and off* to off then runs and off* to on and off* and off toto continuous reach 25ºC continuously, reach 32ºC, to reach reach 121ºC

heating then then punches 38ºCmay alsocycle on andoff* to reach30ºC

The delay timer is available on all programmes except 6 and 7 Fastbake. Maximum delay is 13 hours

• A Fruit and Nut beep signals when extra ingredients can be added so they don’t get chopped by thekneading blade.

* The heating is switched on only if the room temperature is lower than the indicated temperature(depending on programme)

† The heating is switched on and off only if the temperature is lower than 121ºC

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Conversion chartLiquids, flour and others

We recommend that you usethe cup provided for all recipesfor consistency betweenbrands and types of flour.

The cup provided is based onthe American cupmeasurement of 8 Floz.

For people who prefer to usetheir own measuring utensils,alternative measurements arein millilitres (ml) and cubiccentimetres (cc) for liquidmeasurement and grams (gm)for weight of flour, sugar andfruit.

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

A measuring jug with divisionsof 2 ml is required.

The tablespoon and teaspoonprovided are required tomeasure the smaller quantities.A set of British standardspoons with ‘scrape’ level topscan be used.

Do not use a kitchentablespoon or teaspoon asthey are inaccurate.

Cup ml1/16 15ml1/8 30ml1/4 60ml1/2 120ml3/4 180ml1 240ml1 1/8 270ml1 1/4 300ml1 5/16 315ml1 1/2 360ml1 5/8 390ml1 15/16 465ml2 480ml

Cup White Plain

Softgrain

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

Granulatedsugar

57g 113g 169g 226g 452g

Chopped freshapple 1/2 cube

31g 62g 93g 124g 248g

Frozenraspberries orfresh plumbs

25g 50g 75g 100g 200g

Flour types Water and liquids

Others

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NEED HELP?

Questions about general performance andoperation.

Question 1What should I do if thekneading blade comes outwith the bread?Remove it with a pair of plastictongs before slicing the bread.Since the blade can bedisconnected from the pan, itis not a malfunction if it comesout in your bread.

Question 2Why does my breadsometimes have some flouron the side crust?In some cases, the flour mixmay remain on the corners ofthe baking pan. When thishappens, it usually can beeaten or simply trim off thatportion of the outer crust witha sharp knife.

Question 3Why isn't the dough mixing?I can hear the motorrunning.The Kneading Blade or bakingpan may not be insertedproperly. Make sure the pan isfacing the right way and that ithas ‘clicked’ and seated intothe bottom of the breadmaker.

Question 4How long does it take tomake bread?Timings for each setting areoutlined earlier.

Question 5Why can't I use the timerwhen baking with freshmilk? The milk will spoil if left sittingin the machine too long. Freshingredients such as eggs andmilk should never be used withthe delayed timer feature.

Question 6Why do I have to add theingredients in a certainorder?This allows the breadmaker tomix the ingredients in the mostefficient manner possible. Italso serves to keep the yeastfrom combining with the liquidbefore the dough is started to

mix, which is essential on thetime delay.

Question 7When setting the timer formorning, why does themachine make sounds lateat night?The machine must startoperation when the time delayreaches the start time of theprogram so that the bread willbe ready. These sounds aremade by the motor whenkneading the dough. It is anormal operation, not amalfunction.

Question 8The kneading blade is stuckin the bread pan. Afterbaking how do I get it out?The kneading blade may ‘stick’in place after baking. Runningwarm or hot water over theblade should loosen it enoughto be removed. If still stuck,soak in hot water for about 30minutes.

Question 9Can I wash the baking panin the dishwasher?No. The baking pan andkneading blade must bewashed by hand.

Question 10What will happen if I leavethe finished bread in thebaking pan?Whilst still in the breadmakerfor the first hour after baking iscomplete the bread ’keepswarm’ to prevent it becoming‘soggy’. Leaving the bread inthe breadmaker after the keepwarm period may result in a‘soggy’ loaf of bread as excesssteam (moisture) would not beable to escape. Remove andallow to cool on a wire rackafter baking to prevent this.

Question 11Why did the dough onlypartially mix? Why didn't itmix completely?The dough may be too heavyor dry. Also, the kneadingblade or baking pan may notbe inserted properly.Ingredients may have beenadded in the wrong order.

Question 12Why didn't the bread rise?The yeast could be bad, pastit’s sell by date or possibly noyeast was added at all. Also, ifthe mixing was not complete,rising problems could develop.

Question 13Why can't the delayed finishbe set for more than 13hours? What is the minimumtime a cycle may bedelayed?The maximum length of delayis 13 hours including the totalcycle time. For example,Setting 1 (basic small) has acycle time of 3:20. This start isdelayed by a maximum of 9:40.The minimum length of delayfor each setting is 10 minutes.The delay clock increases anddecreases in increments of 10minutes.

Question 14How do I know when to addraisins, nuts, etc. to thebread? There is a beeper tone tosignal that you may addraisins, nuts, etc. during thesecond kneading cycle.Note: See ‘Baking cycle times’chart for ‘Add nuts & raisins’time.

In some cases, ingredients canbe broken up during the initialkneading cycle. Each recipeindicates the best time to addfruit and nuts to the dough.

Question 15How come my bread comesout too moist? What can Ido?Humidity may affect the dough.Add an extra tablespoon offlour. Also, high altitude mayhave the same effect. Decreasethe amount of yeast by 1/4teaspoon and decrease thesugar and/or water/milkslightly.

Question 16Why do I get air bubbles atthe top of the bread?This can be caused by usingtoo much yeast. Decrease theyeast by 1/4 tsp.

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Question 17Why does my bread rise andthen collapse or crater?The bread may be rising toomuch. To reduce the rate ofrising, reduce the amount ofyeast and/or increase theamount of salt.

Question 18Can I use my favourite breadrecipes (traditional yeastbread) in my breadmachine?Yes, but you will need toexperiment to get the rightproportion of ingredients.Become familiar with the unitand make several loaves ofbread before you beginexperimenting. Never exceed atotal amount of 5 cups dryingredients (that includes thetotal amount of flour, oats,oatmeal, bran). Use the recipesin this book to help determinethe ratio of dry ingredients toliquid and amounts of yeast,sugar, salt, andoil/butter/margarine to use.

We advise creating your ownbread recipes using the basicmode, then progress to theothers, using the Baking cycletimes chart as a guide.

Question 19Is it important foringredients to be at roomtemperature before addingthem to the baking pan?Yes, even when the delay timeris being used. (Water must bebetween 21°C and 28°C).

Question 20Why do the loaves vary inheight and weight? Thewholewheat / wholemealbreads are always shorter.Am I doing somethingwrong?No, it is normal for wholewheatand wholemeal breads to beshorter and denser than basicor french breads. wholewheatand wholemeal flour areheavier than white bread flour,therefore they may not rise asmuch during the bread bakingprocess. This is also true forbread containing fruit, nuts,oats and bran.

Question 21Can I premix the yeast withwater?No, the yeast must be kept dryand put into the baking panlast, above the flour. this isespecially important when thedelay timer is being used.

Question 22Why is there a large hole inthe base of the bread?This hole has been created bythe kneading blade.Sometimes this hole is largerthan normal. This is becausethe dough has rested to theside of the blade after thesecond kneading cycle - normal with breadmakers. You could position thedough evenly in the base of thepan.

TROUBLE SHOOTING

Bread Sinks in the centre. Too much liquid or liquid toowarm.Measure ingredientsaccurately. Use liquids at temperatures between 21°C and 28°C.

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

Too much yeast was added.Measure ingredientsaccurately, if problem persists,reduce yeast by 1⁄4 teaspoon.

High humidity and hotambient temperatures cancause bread to over rise andcollapse.Bake during the coolest part of the day, Try reducing the yeast by 1⁄4 teaspoon or use liquids direct from therefrigerator. Do not use the timer 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 duringbaking.

Bread did not rise enoughNot enough yeast wasadded. Measure ingredientsaccurately.

Yeast is outdated orinactive.Never use outdated yeast.Store in a cool, dark place.

Too little sugar was added.Measure ingredientsaccurately.

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

Water was too hot and killedthe yeast.Use liquids at temperatures between 21°C and 28°C.

Yeast has been activatedbefore program has started.Take care that yeast does not come in contact with liquid before program has started.

Bread rises too much.

High humidity and hotambient temperatures cancause bread to over rise.Bake during the coolest part of the day. Try reducing the yeast by 1⁄4 teaspoon or use liquids directly from the refrigerator. Do not use the Timer function.

Too much yeast.Measure ingredientsaccurately.

Too much liquid.Measure ingredientsaccurately.

Hot liquids accelerated theyeast action.Use liquids at temperatures between 21°C and 28°C.

Too much flour or notenough salt.Measure ingredients accurately.

48280 rev4:x 13/11/2009 11:12


Bread dry with densetexture.

Not enough liquid added. Measure ingredientsaccurately.

Flour may be passed the useby date, or be dry causingwet/dry imbalance. Try increasing liquid by 1 tbspat a time.

Bread under baked withsoggy centre.

Too much liquid from freshor canned 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 andgrains will make doughheavy. This will slow downthe rising and prevent thebread from baking through.Measure ingredients accurately. Never exceed the amounts in the recipe.

Bread over browned

Too much sugar.Measure ingredientsaccurately.

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

Bread has large holes intexture.

Water was too hot and killedthe yeast.Use liquids at temperatures between 21°C and 28°C

Too much liquid.Measure ingredientsaccurately.

Too much yeast.Measure ingredientsaccurately.

High humidity and hotambient temperaturesincrease yeast activity. Bake during the coolest part of the day. Try reducing the yeast by 1⁄4 teaspoon or use liquids direct from the

refrigerator. Do not use thetimer function.

Bread surface is sticky.

Bread was left in themachine too long andcondensation collected onthe baking pan.Whenever possible, remove bread from the baking pan and cool on a wire rack before keep warm period ends.

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

H:HH message on display

Temperature in breadmakeris too high.Press the Stop button. Removethe baking pan, leave lid openand allow to cool. When cool,put the baking pan back in, setprogram and start the programagain.

E:EE message on display

Temperature sensor isdisconnected. Refer to Morphy Richards Helpline.

Difficult to remove fromthe pan

The bread is sticking to thepan.The surface of the pan needs to be oiled before everyday use. Wash the pan in hot soapywater and thoroughly dry.Liberally coat the inner surfaceof the pan with oil, butter ormargarine. Follow the guide onpage 6, ‘Using yourbreadmaker’. When the breadpan is removed from themachine after the baking program allow the bread to cool in the pan for 15 minutes before turning out onto a rack.Only slice the bread when fullycooled after 20-40 minutes.

HelplineIf you have any difficulty withyour appliance, do not hesitateto call us.

We are more likely to be ableto help than the store fromwhere you bought it. Pleasehave the following informationready to enable our staff todeal with your query quickly.

• Name of the product.

• Model number as shown onthe underside of the appliance.

• Serial number as shown onunderside of the appliance.

UK Helpline 0844 871 0944

Replacement Parts 0844 873 0710

Ireland Helpline 1800 409 119

WebsiteYou may also contact usthrough our website, or visitthe site to browse andpurchase appliances, spareparts and accessories fromthe extensive MorphyRichards range.

48280 rev4:x 13/11/2009 11:12

20

REGISTERING YOUR TWO YEAR GUARANTEE

Your standard one year guarantee isextended for an additional 12months when you register theproduct within 28 days of purchasewith Morphy Richards. If you do notregister the product with MorphyRichards within 28 days, yourproduct is guaranteed for 1 year. Tovalidate your 2 year guaranteeregister with us online atwww.morphyrichards.co.uk

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

Please note that the 2 year

guarantee is only available in the

UK and Ireland. Please refer to theone year guarantee for moreinformation.

YOUR ONE YEAR GUARANTEE

It is important to retain the retailer’sreceipt as proof of purchase. Stapleyour receipt to this back cover forfuture 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 leaving thefactory. In the unlikely event of anyappliance proving to be faulty within28 days of purchase, it should bereturned to the place of purchasefor it to be replaced.

If the fault develops after 28 daysand within 12 months of originalpurchase, you should contact theHelpline 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 calculated fromoriginal purchase date. Therefore itis vital to retain your original tillreceipt or invoice to indicate thedate of initial purchase.

To qualify for the 1 year guarantee,the appliance must have been usedaccording to the instructionssupplied. For example, crumb traysshould have been emptied regularly.

EXCLUSIONSMorphy Richards shall not be liableto replace or repair the goods underthe terms of the guarantee where:

1 The fault has been caused or isattributable to accidental use,misuse, negligent use or usedcontrary to the manufacturer’srecommendations or where the faulthas been caused by power surgesor damage caused in transit.

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 Plastic filters for all MorphyRichards kettles and coffee makersare not covered by the guarantee.

8 Batteries and damage from leakageare not covered by the guarantee.

• This guarantee does not confer anyrights other than those expressly setout above and does not cover anyclaims for consequential loss ordamage. This guarantee is offeredas an additional benefit and doesnot affect your statutory rights as aconsumer.

• This guarantee is valid in the UKand Ireland only.

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

BM48280 MUK Rev4 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.

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 anddesign. The company, therefore reserves the right to change the specification ofit’s models at any time.

48280 rev4:x 13/11/2009 11:12

morphy richards fastbake 48280

Documents

intendedfor use

ireland helpline

supply cable

mains cable hangover

uk helpline

personal safety warning

replacement parts

appliance withwet