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48245 Rev 2
9/9/08
16:52
Page 1
Compact breadmaker
Please 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 may effect loaf quality
Yeast content
If loaf rises too high and then collapses ensure the ingredients were
measured accurately. If problem persists, reduce yeast by a quarter of
a teaspoon
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Table of Contents
Related Manuals for Morphy Richards 48245
Summary of Contents for Morphy Richards 48245
- Page 1 48245 Rev 2 9/9/08 16:52 Page 1 Compact breadmaker Please 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 may effect loaf quality...
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Page 2: 48245 Rev
• If the mains lead of this appliance is damaged, do not use it. The lead may only be replaced by Morphy Richards Ltd or an agent of the company, since special purpose tools are required. Telephone Morphy Richards helpline for advice. -
Page 3: Table Of Contents
48245 Rev 2 9/9/08 16:52 Page 4 Contents Operating instructions Important safety instructions Introduction Before first use Electrical requirements About this breadmaker About the recipes Components Control panel buttons, display and functions Program descriptions Using your breadmaker Using the timer... -
Page 4: 9/9/08 16:52
Bread, fresh out of the oven, with melting butter is a memorable taste sensation. The Morphy Richards automatic breadmaker can create that experience every morning. There's very little effort on the part of the baker,... -
Page 5: Components
48245 Rev 2 9/9/08 16:52 Page 6 Components Cover Lid handle Main body Handle Baking pan Kneading blade Viewing window Blade has two positions Rotating shaft Control panel Air vents Upright position Down position... -
Page 6: Control Panel Buttons, Display And Functions
48245 Rev 2 9/9/08 16:52 Page 7 Control panel buttons, display & functions Timer delay buttons Use to delay the start of bread making Display window Shows browning level selected Shows weight selected Shows the program number Shows time left before completion (3:20, for example, is 3 hours and 20 minutes;... -
Page 7: Program Descriptions
48245 Rev 2 9/9/08 16:52 Page 8 Program descriptions 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. -
Page 8: Using Your Breadmaker
48245 Rev 2 9/9/08 16:52 Page 9 Using your breadmaker 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... -
Page 9: Using The Timer
48245 Rev 2 9/9/08 16:52 Page 10 Using the timer 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’... -
Page 10: Care And Cleaning
48245 Rev 2 9/9/08 16:52 Page 11 Care and cleaning 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. -
Page 11: Know Your Ingredients
48245 Rev 2 9/9/08 16:52 Page 12 Know your ingredients Understanding baking 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. -
Page 12: Measuring Ingredients
48245 Rev 2 9/9/08 16:52 Page 13 Eggs Eggs add richness and a velvety texture to bread doughs and cakes. Sunflower oil Sunflower oil ‘shortens’ or tenderises the texture of yeast breads. Butter or margarine can be used as a substitute. -
Page 13: Ingredient Temperatures
48245 Rev 2 9/9/08 16:52 Page 14 • There are 2 spoons provided to cover all combinations of quantities in the recipes: Tablespoon (tbsp) and teaspoon (tsp). For teaspoon measurements, use the 1 tsp = 5 millilitres 1 tbsp = 3 tsp = 15 millilitres Hint: measure dry ingredients first with the tablespoon, then wet (oil) last. -
Page 14: Recipes
48245 Rev 2 9/9/08 16:52 Page 15 Recipes 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. -
Page 15: French Bread
48245 Rev 2 9/9/08 16:52 Page 16 2 Recipes for french bread French bread Water Skimmed milk powder Sugar Salt Sunflower oil Strong white bread flour Fast action yeast Use setting 3 Recipes for wholewheat breads Wholewheat bread Water Skimmed milk powder... -
Page 16: Banana And Nut Bread
48245 Rev 2 9/9/08 16:52 Page 17 Banana and nut bread Ingredients group 1 Butter (melted) Milk Mashed banana Walnuts (chopped) Lemon rind Ingredients group 2 Plain flour Bicarbonate of soda Baking powder Sugar Salt Use setting Method 1 Mix group 1 together in a separate bowl. -
Page 17: White Bread Rolls
48245 Rev 2 9/9/08 16:52 Page 18 6 Recipes for dough White bread rolls Water Skimmed milk powder Butter melted Sugar Salt Strong white bread flour Fast action yeast Use setting Method 1 Knead and shape the dough into 6 rolls. -
Page 18: Speciality
48245 Rev 2 9/9/08 16:52 Page 19 8 Speciality Malt loaf Water Salt Sunflower oil Black treacle Malt extract Plain flour Fast action yeast Sultanas* Use setting * Add the fruit when the beeper sounds 9 Recipes for sandwich breads... -
Page 19: Gluten Free Recipes
Morphy Richards has developed these recipes using one particular brand ‘ Nutricia Glutafin’ Gluten free white flour mix and fibre mix. Other brands have not been tested, therefore Morphy Richards cannot list these brands. Contact the Morphy Richards Helpline (0844 871 0944 in the UK, and 1800 409 119 in the Republic of Ireland) for further recipes when available. -
Page 20: Conversion Chart
48245 Rev 2 9/9/08 16:52 Page 21 Conversion chart 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. -
Page 21: Baking Cycle Times
48245 Rev 2 9/9/08 16:52 Page 22 Baking cycle times Operation sequence and times Program no. Knead 1 Bread type and size Times in minutes Basic, small Basic, large French, small French, large Whole wheat, small 9 Whole wheat, large 10... -
Page 22: Need Help? (Questions And Answers)
48245 Rev 2 9/9/08 16:52 Page 23 Need help? Questions about general performance and operation Question 1 What should I do if the kneading blade comes out with the bread? Remove it with a pair of plastic tongs before slicing the bread. - Page 23 48245 Rev 2 9/9/08 16:52 Page 24 Questions about ingredients and recipes Question 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.
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Page 24: Troubleshooting
48245 Rev 2 9/9/08 16:52 Page 25 Troubleshooting Possible cause Bread sinks in the centre Too much liquid or liquid too warm Salt was not added, causing bread to over-rise and collapse Too much yeast was added High humidity and hot ambient temperatures... - Page 25 When cool, put the baking pan back in, set program and start the program again. Refer to Morphy Richards helpline. The surface of the pan needs to be oiled before everyday use. Wash the pan in hot soapy water and thoroughly dry.
- Page 26 4 The appliance has been used for hire purposes or non-domestic use. 5 The appliance is second hand. 6 Morphy Richards are not liable to carry out any type of servicing work, under the guarantee. This guarantee does not confer any rights other than those expressly set out above and does not cover any claims for consequential loss or damage.