Morphy Richards 48268 manual

Stainless st eel br eadmak er Please read and keep these instructions g e t t i n g t h e b e s t f r o m your new br eadmaker ... Accurate measuring is essential It is essential to measure ingredient quantities carefully , even slight changes may effect loaf quality . Y east content If the loaf r ises too high and then collapses, ensure the ingred[...]

Im po rtan t saf ety ins tr uc t io ns The use of any electrical appliance requires the following of basic common sense safety rules. Primarily there is danger of personal injury and secondly the danger of damage to property and the appliance. These are indicated in the text by the following two conventions: WARNING: Danger of personal injury IMPOR[...]

3 Co nt e nt s Ope r ati ng ins tru ct ion s Important safety instructions 2 Introduction 4 Before first use 4 Electrical requirements 4 About this breadmaker 4 About the recipes 4 Components 5 Control panels buttons, display and functions 6 Program descriptions 7 Using your breadmaker 8 Using the timer 9 Beeper 9 Power interruption 9 Slicing and s[...]

4 El ec tr ic al r e qu ir eme nt s Check that the voltage on the rating plate of your appliance corresponds with your house electricity supply which must be A.C. (Alternating Current). If the socket outlets in your home are not suitable for the plug supplied with this appliance, the plug should be removed and the appropriate one fitted. WARNING: T[...]

5 Kneading blade Handle Baking pan Co mp on en ts Lid handle Cover Air vents Main body Control panel Viewing window Rotating shaft Blade has two positions Upright position Down position 48268 Rev 3 11/9/08 15:13 Page 6[...]

6 Co nt r o l pan el but t o ns , dis pl a y & fun ct io n s Colour button For selec ting crust colou r from light , med ium or dark (ce rta in pro gra ms onl y) Menu button For choos ing th e brea d maki ng pro gram from th e list 1 to 12 Loaf size button For selec ting small (1.5l b) or la rge (2l b) loa f size (cert ain pr ogra ms onl y) Sta[...]

7 Pr ogr a m des cr ip ti on s 1 Basic white (3:00 and 2:53) For white and brown bread. Also for flavoured breads with added herbs and raisins. 2 French (3:50 and 3:40) For the baking of light weight bread, such as french bread which has a crisper crust and light texture. 3 Wholewheat (3:40 and 3:32) For the baking of bread containing significant a[...]

8 Us in g yo ur br eadm a k er 1 Take out the pan Open the lid and remove the pan by lifting the handle, turning anti-clockwise and lifting out. Place on the work surface. It is important that the pan is filled with ingredients outside the machine so that any accidental spillage is not ignited by the heating elements. 2 Attach the blade Attach the [...]

9 Usi ng the time r Use the timer when you want the bread ready later, or in the morning. A maximum of 13 hours can be set. Check if function is available by consulting ‘Baking cycle times’ section. Do not use this function with recipes that use perishable ingredients such as eggs, fresh milk, sour cream, or cheese. 1 Decide when you want the b[...]

10 Ca r e an d cle an in g 1 WARNING: To prevent electrical shock, unplug the unit before cleaning. 2 Wait until the breadmaker has cooled. • IMPORTANT: Do not immerse or splash either the body or lid in any liquid as this may cause damage and/or electric shock. 3 Exterior: Wipe the lid and outer body of the unit with a damp cloth or slightly dam[...]

1 1 Kn ow yo u r ing r ed i en ts Und er sta ndi ng bak ing It is often said that cooking is an art, relying on the creativity of the chef, while baking bread is much more of a science. This means that the process of combining flour, water and yeast results in a reaction that produces bread. You have to remember that when the ingredients combine wi[...]

12 Eggs Egg s add ric hne ss and a velvet y text ure to bread dou ghs an d cake s. Sunflower oil Sun flow er oil ‘shor ten s’ or ten der ises the tex ture of yea st bre ads. Butte r or mar gar ine ca n be used as a sub stit ute . If butt er or ma rgar ine is used di rect from th e ref rige rat or, it shoul d be soft ene d for eas ier blend ing [...]

13 • There are 2 spoons provided to cover all combinations of quantities in the recipes: Tablespoon (tbsp) and teaspoon (tsp). For 1 / 2 teaspoon measurements, use the 1 / 4 tsp twice. 1 tsp = 5 millilitres 1 tbsp = 3 tsp = 15 millilitres Hint: measure dry ingredients first with the tablespoon, then wet (oil) last. Your breadmaker produces delici[...]

1 4 R ec ip e s All of the following recipes use this same general method: 1 Measure ingredients into the baking pan. 2 Use tepid water 21-28 o C. 3 Insert the baking pan securely into the unit, close the lid. 4 Select the appropriate bread setting. 5 Push the start button. 6 When the bread is done, remove the pan from the unit using oven mitts. 7 [...]

15 2 Re cip es f or fr en ch br ea d French bread 1 lb* 1 1 / 2 lb 2 lb Wat er 3 / 4 cup 1 cup 1 1 / 4 cup Ski mmed milk pow der 1 1 / 2 tbs p 2 tbsp 2 1 / 2 tbs p Suga r 3 / 4 tbs p 1 tbsp 1 1 / 4 tbs p Salt 1 tsp 1 tsp 1 1 / 4 tsp Sunf low er oil 1 tbsp 1 tbsp 1 1 / 2 tbs p Str ong whi te bre ad flo ur 2 cups 3 cups 4 cups Fast actio n yeas t 1 t[...]

16 Banana and nut bread Ing redi ents group 1 But ter (me lted ) 2 tbsp Mil k 1 tbsp Mas hed ban ana 1 cup Egg 1 Wal nuts (chopp ed) 1 / 2 cup Lem on rind 1 tsp Ing redi ents group 2 Plai n flou r 1 1 / 2 cup Bica rbo nate of soda 1 / 2 tsp Bak ing pow der 1 / 4 tsp Suga r 1 / 2 cup Salt 1 / 4 tsp Use se ttin g 4 Cake Method 1 Mix group 1 together [...]

17 8 Re cip es f or dou gh White bread rolls Wat er 1 1 / 4 cups Ski mmed milk pow der 1 tbsp But ter mel ted 2 tbsp Suga r 2 tbsp Salt 1 1 / 2 tsp Str ong whi te bre ad flo ur 3 1 / 4 cups Fast actio n yeas t 1 1 / 2 tsp Use se ttin g 8 Doug h Method 1 Knead and shape the dough into 6 rolls. 2 Place on a greased baking tray. 3 Brush lightly with m[...]

18 1 0 Spe ci ali ty Malt loaf 1 1 / 2 lb 2 lb Wat er 1 cup 1 1 / 4 cup Salt 1 tsp 1 tsp Sunf low er oil 2 tbsp 3 tbsp Bla ck trea cle 1 1 / 2 tbs p 2 1 / 2 tbs p Mal t extra ct 2 tbsp 3 tbsp Plai n flou r 3 cu ps 4 cup Fast actio n yeas t 1 tsp 1 1 / 4 tsp Sult ana s* 1 / 2 cup 3 / 4 cup Use se ttin g 10 Spe cial ity 10 Speci alit y * Add th e fru[...]

Glu t en fr ee rec ipe s Gluten free breads are yeast leavened breads, where Gluten (a protein part of the wheat, also found in Oats, Barley and Rye) is removed. People who cannot tolerate Gluten in their diet (known as Coeliacs) can obtain this flour on prescription. It is found in most high street chemists and health food stores, however, it is e[...]

20 Liquids, flour and others We recommend that you use the cup provided for all recipes for consistency between brands and types of flour. The cup provided is based on the American cup measurement of 8 Floz. For people who prefer to use their own measuring utensils, alternative measurements are in millilitres (ml) and cubic centimetres (cc) for liq[...]

21 Ba ki ng cy c le ti me s Ope r ati on seq uen ce and time s Program no. Knead 1 Rise 1 Knead 2 Rise 2 Rise 3 Bake Total Keep Brea d type Ten beeps time warm and size indicate ingredients can be Hours: Times in minutes added • minutes 1 Basi c, smal l 9 20 14 • 25 45 60 2:5 3 60 Basi c, larg e 10 20 15 • 25 45 65 3:0 0 60 2 Fren ch, small 1[...]

22 Que st ion s abou t gene r al perf orm an ce and oper at ion Que stio n 1 What should I do if the kneading blade comes out with the bread? Re mo ve it wi t h a p ai r of pla s ti c t on gs be fo re sl i ci ng th e b re ad . Si nc e t he bl ad e c an be di sc on n ec te d f ro m t he pa n, it is no t a ma lf un c ti on if it co me s o ut in yo ur[...]

23 Que st ion s abou t ingr e di ent s and r eci pes Que stio n 14 How do I know when to add raisins, nuts, etc. to the bread? There is a beeper tone to signal that you may add raisins, nuts, etc. during the second kneading cycle. Note: See ‘Baking cycle times’ chart for ‘Add nuts & raisins’ time. In some cases, ingredients can be broke[...]

24 P oss ib le cau se Sol ut ion Bread sinks in the centre Too much liquid or liquid too warm Measure ingredients accurately. Use liquids at temperatures between 21 o C and 28 o C Salt was not added, causing bread to Measure ingredients accurately over-rise and collapse Too much yeast was added Measure ingredients accurately, if problem persists, r[...]

25 Bread under-baked with soggy centre Too much liquid from fresh or canned fruit Always drain liquids well as specified in the recipe. Water may have to be reduced slightly Large amounts of rich ingredients like nuts, butter, Measure ingredients accurately. Never exceed the dried fruits, syrups and grains will make dough heavy. stated amounts in t[...]

T wo -y e ar gua r a nt e e • It is important to retain the retailer’s 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 ind[...]