Morphy Richards 48245 manual

Compact 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 esse ntia l to meas ure i ngre dien t qu anti ties c are fully , even s ligh t changes may effect loaf quality Y east content If loaf r ises too high and then collapses ensure the ingredient[...]

Im porta nt saf ety ins tru cti on s 2 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 en ts Ope ra ting inst ruc tion 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 panel buttons, display and functions 6 Program descriptions 7 Using your breadmaker 8 Using the timer 9 Beeper 9 Power interruption 9 Slicing and stori[...]

4 El ect ri cal r equ ir e men ts 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: The[...]

5 Kneading blade Handle Baking pan Co mpo ne nts Lid handle Cover Air vents Main body Control panel Viewing window Rotating shaft Blade has two positions Upright position Down position 48245 Rev 2 9/9/08 16:52 Page 6[...]

6 Co ntr ol pan el but to ns , di spl ay & fu nct ion s Colour button For sele ctin g crust co lour fro m light , med ium or dar k (cert ain prog rams onl y) Menu button For choo sing the br ead maki ng pro gram fro m the lis t 1 to 10 Loaf size button For sele ctin g small (1 lb) or lar ge (1. 5lb) lo af size (c ertai n progr ams onl y) Start [...]

7 Pr o gr am des cri pti 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 am[...]

8 Us ing yo ur br ea dm ak 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 k[...]

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 cl ean ing 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 damp[...]

1 1 Kn ow yo ur ing r ed ien ts Und erst and ing 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 with e[...]

12 Eggs Egg s add rich ness an d a vel vety tex ture to bre ad dou ghs and ca kes. Sunflower oil Sun flowe r oil ‘sho rtens ’ or tende rises the text ure of yea st brea ds. Butt er or marg arin e can be used as a sub stitu te. If but ter or mar garin e is used dire ct from the ref riger ator, it sho uld be sof tened for easi er blend ing dur in[...]

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 ipe s All of the following recipes use this same general method: 1 Measure ingredients into the baking pan. 2 Use tepid water 21-28 ° 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 cipe s f or fr ench br ead French bread 1 lb 1 1 / 2 lb Wat er 3 / 4 cup 1 cup Ski mmed mil k powder 1 1 / 2 tbs p 2 tbsp Suga r 3 / 4 tbs p 1 tbsp Salt 1 tsp 1 tsp Sunf lower oil 1 tbsp 1 tbsp Str ong whit e bread flo ur 2 cups 3 cups Fast action yeas t 1 tsp 1 tsp Use se tting 2 Fren ch 2 Fr ench 3 Re cipe s f or whol ewhe at br eads Whol[...]

16 Banana and nut bread Ing redien ts group 1 But ter (mel ted) 2 tbsp Mil k 1 tbsp Mas hed bana na 1 cup Egg 1 Wal nuts (ch opped) 1 / 2 cup Lem on rind 1 tsp Ing redien ts group 2 Plai n flour 1 1 / 2 cup Bica rbona te of soda 1 / 2 tsp Bak ing powd er 1 / 4 tsp Suga r 1 / 2 cup Salt 1 / 4 tsp Use se tting 4 Cake Method 1 Mix group 1 together in [...]

17 6 Re cipe s f or doug h White bread rolls Wat er 1 1 / 4 cups Ski mmed mil k powder 1 tbsp But ter melt ed 2 tbsp Suga r 2 tbsp Salt 1 1 / 2 tsp Str ong whit e bread flo ur 3 1 / 4 cups Fast action yeas t 1 1 / 2 tsp Use se tting 6 Doug h Method 1 Knead and shape the dough into 6 rolls. 2 Place on a greased baking tray. 3 Brush lightly with melt[...]

18 8 Spec iali ty Malt loaf 1 lb 1 1 / 2 lb Wat er 3 / 4 cup 1 cup Salt 3 / 4 tsp 1 tsp Sunf lower oil 1 tbsp 2 tbs p Bla ck treac le 1 tbsp 1 1 / 2 tbs p Mal t extrac t 1 1 / 2 tbs p 2 tbsp Plai n flour 2 cups 3 cups Fast action yeas t 3 / 4 tsp 1 tsp Sult anas* 3 / 4 cup 1 / 2 cup Use se tting 8 Spec ialit y 8 Spec ialit y * Add th e fruit whe n [...]

Glu te n fr ee r ecip es 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 kin g cy cle tim es Ope ra tion sequ ence 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, small 9 20 14 • 25 45 60 2:53 6 0 Basi c, large 1 0 20 15 • 25 45 65 3:00 6 0 2 Fren ch, small 16 40 [...]

22 Que sti ons abo ut gene ral perf orma nce and ope rat ion Que stion 1 What should I do if the kneading blade comes out with the bread? Re mo ve i t wi th a pai r o f pl ast ic ton gs bef ore sl ici ng th e br ea d. S in ce t he b lad e c an b e di sc onn ec ted fro m t he pa n, it i s no t a m alf un cti on if i t co mes ou t in you r br ea d. Q[...]

23 Que stio ns abo ut ingr ed ient s and r ecip es Que stion 14 How do I know when to add raisins, nuts, etc. to the bread? There is a beeper tone to signal that you may add raisins, nuts, etc. during the second kneading cycle. Note: See ‘Baking cycle times’ chart for ‘Add nuts & raisins’ time. In some cases, ingredients can be broken u[...]

24 P ossi ble cau se Sol utio n Bread sinks in the centre Too much liquid or liquid too warm Measure ingredients accurately. Use liquids at temperatures between 21°C and 28°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, redu[...]

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 w o- yea r gua ra nt ee • 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 indiv[...]