Bread Mixes; Care And Cleaning; Ingredient Temperatures - Morphy Richards 48326EE Instructions Manual

BM48327MEE Rev1.qxp_9225 47507 MEE pump - Jon 25/10/2015 17:34 Page 10
Liquids/milk
Liquids such as milk or a combination of powdered milk and water, can be
used when making bread. Milk will improve flavour, provide a velvety
texture and soften the crust, while water alone will produce a crispier crust.
Some liquids call for juice (orange, apple, etc) to be added as a flavour
enhancer. Note: For most recipes we suggest the use of dry (powdered)
skimmed milk.
Eggs
Eggs add richness and a velvety texture to bread doughs and cakes.
Sunflower oil
'Shortens' or tenderises the texture of yeast breads. Butter or margarine
can be used as a substitute. If butter or margarine is used direct from the
refrigerator it should be softened first for easier blending during the mixing
cycle.
Baking powder
Baking powder is a raising agent used in cakes. This type of raising agent
does not require rising time before baking as the chemical reaction works
when liquid ingredients are added.
Bicarbonate of soda
Bicarbonate of soda is another raising agent not to be confused or
substituted for baking powder. It also does not require rising time before
baking as the chemical reaction works during the baking process.

Bread Mixes

Follow the information for bread mixes on the bread mix packet. Some brands
of bread mixes recommend the use of the basic programme setting. Our
bread mix programme (8) has been specially developed to achieve the best
results from packet bread mix.
There are 2 types of bread mixes currently available.
1 Just add water.
These mixes are complete and they have all the necessary ingredients
provided, even the yeast.You only add water.
• IMPORTANT: Follow the packet instructions as some mixes contain more than
the normal amount of yeast, which could over rise in the Baking Pan. Use 3
cups of mix maximum.
• These mixes are more prone to over-rising and collapsing when the weather is
hot and humid. Since these mixes are complete, we cannot advise how to
adjust, as with our own recipes. Bake in the coolest part of the day, use water
between 21-28oC.
2 Just add flour and water
These mixes have the necessary ingredients in separate sachets. Remember
strong white bread flour is required. A packet of this mix will produce a 700g
(1.5 lb.)

Ingredient Temperatures

All ingredients, including the machine and pan, and especially liquids
(water or milk), should be warmed to room temperature 21°C (70°F). If
ingredients are too cold, below 10°C (50°F), they will not activate the yeast.
Hot liquids, above 40°C (104°F), may kill the yeast.

Care and Cleaning

1 Caution: 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
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slightly dampened sponge.
4 Interior: Use a damp cloth or sponge to wipe the interior of the breadmaker.
5 Baking Pan: Clean the Baking Pan
‚
Avoid scratching the non-stick surface. Dry it thoroughly before placing it
back in the baking chamber.
6 The Fruit and Nut Dispenser (only available on model 48325): The
·
dispenser is removed by sliding the lock catch to the right and lifting the
dispenser out. The dispenser should be cleaned using warm soapy water with
a soft cloth or sponge. It should be rinsed thoroughly and dried before
refitting.
To replace the dispenser, ensure the left side is slotted into place first. The
right side can then be pushed down to lock back into position.
• Do not wash the Baking Pan Measuring up, spoon or Kneading Blade
‚,
in the dishwasher.
• Do not soak the Baking Pan for long periods as this could interfere with the
working of the drive shaft.
• If the Kneading Blade becomes stuck in the Baking Pan, pour hot water over
it and allow to soak for 30 minutes. This will enable you to remove the
Kneading Blade more easily.
• Be sure the appliance is completely cooled before storing away.
Do not use Steel wool pads when cleaning.
• Special care for the non-stick finish. Avoid damaging the coating. Do not
use metal utensils such as spatulas, knives or forks. The coating may change
colour after long use, this is only caused by moisture and steam and will not
affect the performance of the unit or quality of your bread.
• The hole in the centre of the Kneading Blade should be cleaned, then add a
drop of cooking oil and replace it on the spindle in the Baking Pan. This will
prevent sticking of the Kneading Blade.
• Keep all air vents and openings clear of dust.
• Be sure to dry all parts before storing including wiping any moisture from the
viewing window. Close the Lid and do not store anything on top of the Lid.
with warm water, soap is not necessary.
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