Long loaf breadmaker

Please read and save these instructions

T wo ea ua ntte

This guarantee is valid in the UK and Ireland only.

It is in your interest to retain the retailers receipt as proof of purchase.

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 individually tested before leaving the factory. In the unlikely event of any appliance proving to be faulty within 28 days of purchase it should be returned to the place of purchase for it to be replaced.

If the fault develops after 28 days and within 24 months of original purchase, you should contact the helpline number quoting

Model number and Serial number on the product, or write to the address below. You will be asked to return the product (in secure, adequate packaging) to the address below along with a copy of proof of purchase. Subject to the exclusions set out below (see

‘Exclusions’) the faulty appliance will then be repaired or replaced and dispatched usually within 7 working days of receipt.

If for any reason this item is replaced during the 2 year guarantee period, the guarantee on the new item will be calculated from original purchase date. Therefore it is vital to retain your original till receipt or invoice to indicate the date of initial purchase.

To qualify for the 2 year guarantee the appliance must have been used according to the manufacturers instructions. For example kettles should have been regularly descaled or an iron cord should have been stored as recommended by the instructions.

E xc on s

Morphy Richards shall not be liable to replace or repair the goods under the terms of the Guarantee where:

1 The fault has been caused or is attributable to accidental use, mis-use, negligent use or used contrary to the manufacturers recommendations or where the fault has been caused by power surges or damage caused in transit.

2 The appliance has been used on a voltage supply other than that stamped on the products.

3 Repairs have been attempted by persons other than our service staff (or authorised dealer).

4 Where the appliance has been used for hire purposes or nondomestic use.

5 Morphy Richards are not liable to carry out any type of servicing work, under the guarantee.

6 Plastic filters for all Morphy Richards kettles and coffee makers are not covered by 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. This guarantee is offered as an additional benefit and does not affect your statutory rights as a consumer.

The After Sales Division, Morphy Richards Ltd, Mexborough, South Yorkshire, England, S64 8AJ

Helpline (office hours): UK (local rate) 08450 777700, Republic of Ireland 1800 409119

Breadmaker

48265 Range

Preheat cycle

Most of the baking settings have a pre heating cycle time. This time preiod allows the machine and ingredients to come to the correct temperature for perfect baking.

During this period there is no motor turning, however you will see the timer counting down.

Refer to page 19 of the instruction booklet.

444/8502/60 Rev 1

Breadmaker

48265 Range

The recipes in this cookbook have been developed using traditional dried active yeast. We recommend you do not use any of the fast acting, quick rising or easy bake yeasts from sachets unless stated otherwise in the recipes.

This can cause the bread to rise too fast and collapse.

If you have any problems with the bread sinking in the centre using traditional dried active yeast, this may be corrected by either reducing the yeast by

1

/

4

to

1

/

2

tsp or alternatively you may reduce the water by 1 to 2 tbsp.

When the bread pan is removed from the machine after the baking programme allow the bread to cool in the pan for 15 minutes before turning out onto a rack to cool.

You will notice that the crust colour on the top of the loaf is lighter in shade on the right hand side. This is due to the large viewing window, which prevents the crust browning. This is perfectly normal and does not reduce the quality or taste of the bread.

444/8502/68 Rev 1

2

IMPORTANT SAFEGUARDS

WHEN USING ELECTRICAL APPLIANCES, BASIC SAFETY PRECAUTIONS SHOULD ALWAYS BE

FOLLOWED, INCLUDING THE FOLLOWING:

1

Read all instructions carefully.

2

Do not touch hot surfaces. Use oven mitts or oven gloves when removing the hot bread pan.

Do not cover the steam vent openings under any circumstances.

3

To protect against electrical shock, do not immerse cord or plug in water or other liquid.

4

Close supervision is necessary when any appliance is used near children.

5

Unplug the power supply cord when the appliance is not in use, or before cleaning.

Allow to cool before putting on or taking off any parts, and before cleaning the appliance.

6

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.

7

The use of accessory attachments not recommended by the manufacturer may cause damage to the breadmaker.

8

Do not use outdoors.

9

Do not let the power supply cord hang over the edge of table or counter, or touch hot surfaces.

10

Do not place the appliance on or near heat sources such as gas or electric stove ovens, or burners.

11

Extreme caution must be given when moving an appliance containing hot contents or liquids.

12

To disconnect, press and hold STOP, then switch socket off and remove plug from wall socket.

Never pull on the cord.

13

Do not use the breadmaker for other than intended use.

14

Avoid contact with moving parts.

15

Put ingredients into the baking pan, then fit the baking pan into the breadmaker. The baking pan must be in place prior to switching on the appliance.

16

Do not operate this appliance in the presence of explosive and/or flammable fumes.

17

This appliance is intended for household use only and not for commercial or industrial use.

18

To avoid damaging the machine, do not place the baking pan or any object on top of the unit.

19

Do not clean with scouring pads. Do not wash the baking pan, kneading blade measuring cup or spoon in a dishwasher.

Refer to ‘Cleaning’ section of this book.

20

Do not use breadmaker for storage purposes nor insert any utensils, as they may create a fire or electric shock.

S AV E T HE E IIN RU TIIO S

O pe attiin g iin sttrru on s

Important Safeguards

Introduction

Before first use

Electrical requirements

About this breadmaker

About the recipes

Components

Control panels settings and functions

Setting descriptions

Using your breadmaker

Using the timer

Buzzer

Power interuption

Slicing and storing bread

Care and cleaning

Storing the unit

Know your ingredients

Measuring ingredients

Ingredient temperatures

Creating your own yeast breads

Special glazes for yeast breads

Other tips

9

9

7

8

9

9

10

5

6

4

4

4

4

2

4

10

11

12

13

13

13

13

R ec s

Yeast breads

Basic white bread

Brown bread

Italian herb bread

Raisin bread

Sun-dried tomato bread

Malt loaf

Quick breads

Basic white bread

Speciality

French bread

Sweet

Raisin bread

Wholemeal breads

100% wholemeal bread

50% wholemeal bread

Granary bread

Cake recipes

Standard cake mix

Apple and walnut cake

Banana nut bread

Dough recipes

White rolls

Wholemeal rolls

Pizza dough

Raspberry braid

Jams

Marmalade

Raspberry and apple

Sandwich

White loaf

F urrtth orrm attiio

Baking cycle times

Need help? (questions and answers)

Troubleshooting

Contents

19

20

22

15

15

15

15

16

16

15

15

14

14

14

14

14

14

14

17

17

17

16

16

17

17

3

4

Introduction

The smell of homemade bread wafting around the home is one of those great smells. 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, because the breadmaker is a sophisticated appliance with a computer memory that does all the work for you.

It’s as simple as one-two-three.

1

Put in the ingredients.

2

Select program and press start.

3

Wait for your bread.

But don't stop at baking bread in this appliance.

Besides being able to do all kinds of speciality breads, including wholemeal, you can also prepare doughs for bread rolls, pizza, cake and jam. Everything is easy and tastes homemade - because it is.

Before first use

Before first use, please take a few minutes to read this instruction book and to find a place to keep it handy for reference. Pay particular attention to the safety instructions.

1

Carefully unpack the breadmaker and remove all packaging materials.

2

Remove any dust that may have accumulated during packing

3

Wipe the baking pan, kneading blade and outside surface of the breadmaker with a clean, damp cloth. Do not use scouring pads or any abrasives on any part of the breadmaker.

In manufacture it is necessary to lightly grease some parts of the appliance. This may result in the unit emitting some vapour when first used, this is normal.

Electrical requirements

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.

Note: The plug removed from the mains lead, if severed, must be destroyed as a plug with bared flexible cord is hazardous if engaged into a live socket outlet.

WARNING: THIS APPLIANCE MUST BE EARTHED.

Should the fuse in the 13 amp plug require changing a 13 amp BS1362 fuse must be fitted.

About this breadmaker

• It has two settings to make a small 680g (1.5lb) or large 1.1kg (2.5lb) loaf (approx weight - depends on recipe).

• The bread dough is kneaded in two different directions with two blades and is therfore worked better.

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

About the recipes

The recipes in this booklet have been thoroughly tested to ensure best results. Recipes have been created by home economists specifically for this machine and may not produce acceptable results in other similar machines.

• Always add ingredients in the order they are listed in the recipe.

• Accurate measuring of ingredients is vital.

Do not use larger amounts.

Removable cover

Lid handle

Main body

Components

Air vents Viewing window Control panel

Air vents

Handles

Baking pan

Rotating shafts

Kneading blades

5

6

Control panel settings & functions

Program descriptions

Timer controls

Use when setting the timer to delay the start of making bread (certain programs only)

Start

Press to start, or if time delay is selected, timer begins countdown to begin operation. The colon (:) blinks.

Stop

Press to stop or to cancel incorrect timer setting. Hold until you hear the beep.

Colour button

For selecting crust colour from light, medium or dark

Loaf size button

For selecting small or large loaf size

Select button

For choosing the bread making program from the list 1 to 10

Display window

Shows the program number

Shows time left before completion

Shows browning level selected

Shows weight selected

Shows temperature warning - see

‘Troubleshooting’

Display

3:20, for example, is 3 hours and 20 minutes;

0:20 is 20 minutes

Setting descriptions

Prro grra

1 Basic

m s

(3:30 & 3:20)

ng s

For white and brown bread. Also for flavoured breads with added herbs and raisin.

7 Dough

(1:50)

This setting only makes the dough and will not bake the final bread. Remove the dough and shape it to make bread rolls, pizza, etc. Any dough can be prepared on this setting. Do not exceed 1kg (2lb) of combined ingredients.

2 Quick

(1:58)

For white bread that is required in a shorter time.

Bread baked on this setting is usually smaller with a dense texture.

3 Speciality

(3:50)

For the baking of light weight bread such as french bread which has a crisper crust and light texture.

8 Extrabake

(1:00)

This setting is bake only and can be used to increase the baking time on selected settings. This is especially useful to help ‘set’ jams and marmalade.

When started the default time is 1 hour (1:00) minimum and counts down in 10 minute intervals.

You will have to manually switch this off by pressing the stop button, when you have completed the extrabake process. It is advised that you check the condition of the bread or jam after

10 minutes and at 10 minute intervals.

4 Sweet

(1:52)

For the baking of sweet type bread which gives a crisper crust than on basic setting. The crisper crust is produced by the sugar ‘burning’.

5 Wholemeal

(3:30 and 3:40)

For the baking of bread containing significant amounts of wholewheat. This setting has longer preheat time to allow the grain to soak up the water and expand. It is not advised to use the delay timer as this can produce poor results.

9 Jam

(1:20)

Use this setting for making jam from fresh fruits and marmalade from Seville oranges. Do not increase the quantity or allow the recipe to boil over the pan into the baking chamber. Should this happen, stop the machine immediately. Remove the pan carefully, allow to cool a little and clean thoroughly.

6 Cake

(2:00)

This setting will mix ingredients and then bake for a preset time. It is required to mix two groups of ingredients in bowls before adding to the breadmaker (see cake recipes).

10 Sandwich

(3:09 and 3:20)

This is to bake light texture bread similar to speciality but with a softer, but thick crust.

7

8

Using your breadmaker

1 Take out the pans

Open the lid and remove the baking pan by lifting out with the handles and place on the work surface. It is important that they are filled with ingredients outside the machine so that any accidental spillage is not ignited by the heating elements.

2 Attach the blades

Attach the kneading blades to the shafts by pushing on.

12 Finish

When the program is completed and the bread is baked the display shows 0:00 and the buzzer will sound.

13 Keep warm

The keep warm function will circulate hot air for a further 60 minutes on most settings (see ‘Baking cycle times’ section). For best results, remove the baking pan and loaf within this period or when the initial program is completed.

3 Measure ingredients

Measure the ingredients required and add them all into the pan in the order listed. See later section

‘Measuring your ingredients’).

•

When adding the yeast to the baking pan, take care that the yeast does not come into contact with the water or any other liquid, as it will start to activate immediately.

• Use tepid water 21-28ºC.

4 Put pan back in

Place the baking pan back in the breadmaker and push down until you hear it click firmly into place.

Close the lid.

14 Remove the food

Press Stop. Open the lid. Remove the baking pan using oven gloves (taking care as it is very hot).

15 Turn out the bread

Turn the pan upside down and tap the bread from the pan onto a rack to cool. Fill the pan with warm water immediately to prevent the blade from sticking to the shaft.

• Occasionally the kneading blade will stay in the loaf. Wait until the loaf is cool and then remove the blade with a wooden or plastic utensil to avoid damage to the non-stick surface.

5 Plug in

Plug into the power supply. The breadmaker will automatically be set to basic bread menu and normal time.

• Everytime you press a button you will hear a beep to confirm.

16

Always unplug the appliance after use.

• Do not open the lid whilst the breadmaker is operating as this will affect the quality of the bread, especially its ability to rise properly. Only open the lid when the recipe needs you to add additional ingredients, see recipes.

6 Select colour

Choose desired crust colour by pressing Colour button.

7 Select weight

Press button to choose between small or large.

8 Select setting

Choose the desired setting by pressing the Select button.

9 Select the delay time

If you wish the bread to be ready later, set the time delay now, as described in next section.

10 Start

Press the Start Stop button to start the machine. The remaining time will count down in one minute increments.

11 Progress

The breadmaker will automatically proceed through the programmed stages as shown in the ‘Baking cycle times’ section.

U siin g tth e ttiim

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 bread to be ready and calculate the difference in time btween now and then. For example, if you want a loaf at 8am, and it is now 7.30pm, the difference is 12 1/2 hours.

2

Enter this time by pressing

▼▲ buttons. Arrows will move time up or down in 10-minute increments.

Press and hold for faster movement. After you have pressed Start, the colon (:) will flash.

ciin g a d s orriin g b d

For best results place bread on a wire rack and allow to cool for 15-30 minutes before slicing.

Use an electric knife or a sharp knife with a serrated blade for even slices.

Store unused bread tightly covered in a plastic bag at room temperature for up to three days. If weather is hot and humid, store in the refrigerator overnight.

For longer storage (up to one month), place bread in a tightly covered container in the freezer.

If you store the bread in the refrigerator, leave it out to bring it to room temperature before serving.

Since homemade bread has no preservatives it tends to dry out and become stale faster than commercially made bread.

Leftover slightly hardened bread may be cut into

1.3 cm (half inch) or 2.5cm (1 inch) cubes and used in favourite recipes to make croutons, bread pudding, or stuffing.

B uz err

The buzzer sounds:

• when pressing any button;

• during the second kneading cycle of certain programs to indicate that cereals, fruit, nuts or other ingredients can be added;

• when the program finishes.

The accoustic signal sounds during the warming phase at the end of the baking procedure.

P ow erru pttiio

After a power supply failure

• if the program has not yet reached kneading, press

Start and the program will continue using the automatic repeat function;

• if it has gone beyond this point, the process must be started from the very beginning. The ingredients will have to be discarded and you must start again with fresh ingredients.

9

Care and cleaning

1 Caution: To prevent electrical shock, unplug the unit before cleaning.

2

Wait until the breadmaker has cooled.

• Do not immerse or splash either the body or lid in any liquid as this may cause damage and/or electric shock.

• For easy cleaning the lid can be removed by opening it in a 90° angle and pulling it off.

3

Exterior: Wipe the lid and outer body of the unit with a damp cloth or 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 with warm, soapy water. Avoid scratching the non-stick surface. Dry it thoroughly before placing it back in the baking chamber.

• Do not wash the baking pan, measuring cup, spoon or kneading blades 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 paddles becoms stuck in the bread pan, pour hot water over it and allow to soak for 30 minutes.

This will enable you to remove the paddle more easily.

• Be sure the appliance is completely cooled before storing away.

Do not use any of these when cleaning

• Paint thinner

• Benzine

• Steel wool pads

• Polishing powder

• Chemical dustcloth

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 shoud 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 blade.

• Keep all air vents and openings clear of dust.

orriin g tth e u niitt

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.

10

Know your ingredients

U nd stta nd ba kiin

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 each other they produce a specific result. Read the following information carefully to gain a better understanding of the importance each ingredient plays in the breadmaking process.

IIm

Bran

po ntt n e o n ffllo

Flours, while visibly similar, can be very different by virtue of how they were grown, milled, stored, etc.

You may find that you will have to experiment with different brands of flour to help you make that perfect loaf. Storage is also very important, as all flours should be kept in an airtight container.

All purpose flour/plain flour

All purpose Flour is a blend of refined hard and soft wheat flours especially suitable for making cake. This type of flour should be used for recipes in the cake/quick bread section.

Strong plain flour/bread flour

Bread flour is a high gluten/protein flour that has been treated with conditioners that give dough a greater suitability for kneading. Bread Flour typically has a higher gluten concentration than All purpose flour; however, depending on different milling practices, this may vary. Strong plain flour or bread flour are recommended for use with this breadmaker.

Whole wheat flour/wholemeal flour

Whole wheat flour/wholemeal flour is milled from the entire wheat kernel which contains the bran and germ and makes it heavier and richer in nutrients than white flour. Breads made with this flour are usually smaller and heavier than white loaves. To overcome this whole wheat flour/wholemeal flour can be mixed with Bread flour or strong plain flour to produce a high light textured bread.

Self-raising flour

Self-raising Flour contains unnecessary leavening ingredients that will interfere with bread and cake making. It is not recommended for use.

Bran (unprocessed) & Wheat Germ are the coarse outer portions of the wheat or rye grains separated from flour by sifting or bolting. They are often added in small quantities to bread for nutritional enrichment, heartiness and flavour. They are also used to enhance the texture of bread.

Oatmeal

Oatmeal comes from rolled or steel-cut oats. They are used primarily to enhance flavour and texture.

Otth err iin grre diie

Yeasts (active dry yeast)

Yeast through a fermentation process produces gas

(carbon dioxide) necessary to make the bread rise.

Yeast must be able to feed on sugar and flour carbohydrates in order to produce this gas. Active dry granular yeast is used in all recipes that call for yeast.

There are basically three different types of yeast available, fresh, dry and instant quick rising. It is recommended that traditional dry active yeast be used, however, instant quick rising can also be used in lesser amounts. (Note: The recipes in this cookbook were developed using traditional dry yeast and fast acting yeast). Fresh or compressed cake yeast is not recommended as they will produce poor results. Store yeast according to manufacturers instructions. Ensure your yeast is fresh by checking its expiration date. Once a package or can of yeast is opened it is important that the remaining contents be immediately resealed and refrigerated as soon as possible for future use. Often bread or dough, which fails to rise, is due to stale yeast being used. The following test can be used to determine whether your yeast is stale and inactive:

1

Place half a cup of lukewarm water into a small bowl or cup.

2

Stir 1 tsp. of sugar into the water then sprinkle 2 tsp. of yeast over the surface.

3

Place bowl or cup in a warm area and allow to sit for 10 minutes undisturbed.

4

The mixture should foam and produce a strong yeast aroma. If this does not occur, discard mixture and start again with another packet of dried yeast.

Sugar

Sugar is important for the colour and flavour of breads. It is also food for the yeast as it is part of the fermentation process. Artificial sweeteners cannot be used as a substitute for sugar as the yeast will not react properly with them.

We recommend castor sugar as this blends in better with the other ingredients. Some recipes call for honey which has been found to be more suitable.

Salt

Salt is necessary to balance the flavour of breads and cakes, as well as for the crust colour that develops during baking. Salt also limits the growth of yeast so the amounts shown in the recipes should not be increased. For dietary reasons it may be reduced, however, your baking may suffer.

11

12

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.

skimmed milk.

Note: For most recipes we suggest the use of dry

M ea urriin g iin grre diie s

The key and most important step when using your breadmaker is measuring your ingredients precisely and accurately. It is extremely important to measure each liquid and dry ingredient properly or it could result in a poor or unacceptable baking result. The ingredients must also be added into the baking pan in the order in which they are given in each recipe. Liquid and dry measurements are done somewhat differently and are as follows:

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 for easier blending during the mixing cycle.

Liquid Measurements

Use the cup provided. When reading amounts, the measuring cup must be placed on a horizontal flat surface and viewed at eye level (not on an angle). The liquid level line must be aligned to the mark of measurement. A ‘guesstimate’ is not good enough as it could throw out the critical balance of the recipe.

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.

Dry Measurements

Dry measurements (especially flours) must be done using the measuring cup provided. Dry measuring must be done by gently spooning ingredients into the measuring cup and then once filled, levelling off with a knife. Scooping or tapping a measuring cup will pack the ingredients and you will end up with more than is required. This extra amount could affect the balance of the recipe. Do not sift the flour, unless stated.

When measuring small amounts of dry or liquid ingredients (ie yeast, sugar, salt, powdered milk, honey, molasses) the measuring spoon which is

provided must be used. Measurements must be level, not heaped as this small difference could throw out the critical balance of the recipe.

Your breadmaker produces delicious baked goods with ease. This machine requires only that you carefully follow the recipe instructions. In basic cooking, normally ‘a pinch of this and a dash of that’ is fine, but not for breadmakers. Using an automatic breadmaker requires you accurately measure each ingredient for best results.

Milk Glaze

For a softer, shiny crust, brush just baked bread with milk or cream.

Sweet Icing Glaze

Mix 1 cup sifted icing sugar with 1 to 2 tablespoons of milk to make a glaze consistency and drizzle over raisin bread or sweet breads.

IIn

S grre urre

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. Extremely hot liquids, above 40°C (104°F), may kill the yeast.

Crre brre pe diie attiin ad g y glla em ou ze pe wn orr y ea ea s brre ad

Poppy/Sesame/Caraway Seed/Oatmeal

Sprinkle your choice of these seeds generously over just glazed bread.

Otth err ttiip

With the breadmaker, even the most inexperienced baker can achieve the satisfying experience of baking a loaf of bread. All of the mystery and hard work is gone. Inside this talented machine with an electronic brain, the dough is mixed, kneaded, proofed and baked without you being present. The automatic breadmaker can also just prepare the dough, and when it's ready, you shape, allow to rise and bake in a conventional oven. The recipes on the following pages are ‘tailored’ for this breadmaker. Each recipe features ingredients that best compliment a particular loaf of bread, and each was tested in our machines.

It is extremely important not to exceed the amounts of flour specified in each of the recipes or else it could result in unsatisfactory baking performance.

When creating your own yeast bread recipes or baking an old favourite, use the recipes in this cookbook as a guide for converting portions from your recipe to your breadmaker.

Give your just baked bread a professional finish.

Select one of the following special glazes to enhance your bread.

Egg Glaze

Beat 1 large egg and 1 tablespoon of water together, brush generously. Note: apply only to doughs before baking.

• Place all recipe ingredients into the baking pan so that yeast is not touching any liquid.

• After completing the process of making dough in your breadmaker, typically when letting dough rise outside the breadmaker, allow 30 minutes or until dough doubles in size. Dough should be lightly greased and covered with grease proof paper and a dry towel. It should be placed in a warm area free from drafts.

• Humidity can cause problems, therefore humidity and high altitudes require adjustments. For high humidity, add an extra tablespoon of flour if consistency is not right. For high altitudes, decrease yeast amount by approximately

1/4 teaspoon, and decrease sugar and/or water or milk slightly.

• The DOUGH setting is great for mixing, kneading and proofing (allowing dough to rise) richer dough like croissant doughs. Use the automatic breadmaker to prepare this dough so all you need to do is shape and bake it according to your recipe.

• When recipes call for a ‘lightly floured surface,’ use about 1 to 2 tablespoons of flour on the surface.

You may want to lightly flour your fingers or rolling pin for easy dough manipulation.

• When you let dough ‘rest’ and ‘rise’ according to a recipe, place it in a warm, draught-free area. If the dough does not double in size, it may not produce a tender product.

• If the dough you are rolling shrinks back, let it rest covered for a few minutes before rolling again.

• Dough may be wrapped in plastic and stored in a freezer for later use. Bring the dough to room temperature before using.

• After 5 minutes of kneading, open the lid and check the dough consistency. The dough should form a soft, smooth ball. If too dry, add liquid. If too wet, add flour (1/2 to 1 tablespoon at a time).

Melted Butter Crust

Brush melted butter over just baked bread for a softer, tender crust.

13

Recipes

All these bread types are processed and baked in the machine.

R ec es orr b as c y ea brre ad

All of the following recipes use this same general method:

1

Measure ingredients into baking pan.

2

Use tepid water 21-28ºC.

3

Insert baking pan securely into unit, close lid.

4

Select appropriate bread setting.

5

Push start button.

6

When bread is done, remove pan from unit

using oven mitts.

7

Remove bread from baking pan, (and kneading blade from bread if necessary).

8

Allow to cool before slicing.

This method is modified by notes, if applicable, at the end of each recipe.

Basic white bread

Water

Skimmed milk powder

Castor sugar

Honey

Salt

Sunflower oil

Strong white bread flour

Traditional dried active yeast

Use setting

Small

1

1/

8 cup

2 tbsp

1

1/

2 tsp

1 tsp

1 tsp

2

1/

2 tbsp

3 cups

1

1/

4 tsp

Basic

Large

1

7/

8 cups

-

4

1/

2 tbsp

3

3/

4 tbsp

2

1/

4 tsp

4

1/

2 tbsp

5 cups

1

3/

4 tsp

Basic

Brown bread

Water

Skimmed milk powder

Castor sugar

Salt

Sunflower oil

Strong brown bread flour

Traditional dried active yeast

Use setting

Small Large

1

1/

8 cups 1

1/

2 cups

2 tbsp

2

1/

2 tbsp

4 tbsp

3 tbsp

1 tsp

2

1/

2 tbsp

3 cups

1

1/

4 tsp

Basic

2 tsp

4 tbsp

4 cups

2 tsp

Basic

Raisin bread

Water

Skimmed milk powder

Castor sugar

Salt

Sunflower oil

Cinnamon

Strong white bread flour

Traditional dried active yeast

Raisins*

Use setting

* Add the fruit when the beeper sounds.

Sun-dried tomato bread

Water

Skimmed milk powder

Castor sugar

Sunflower oil

Dried mixed herbs

Strong white bread flour

Traditional dried active yeast

Sun-dried tomatoes

Use setting

Malt loaf

Water

Salt

Sunflower oil

Black treacle

Malt extract

Plain flour

Traditional dried active yeast

Sultanas*

Use setting

* Add when bleep indicates add fruit.

R ec es orr q uiic k s ettttiin

Large

1

1/

2 cups

4 tbsp

3 tsp

4 tbsp

1

1/

2 tsp

4 cups

2 tsp

3/

4 cup

Basic

Large

1

1/

2 cup

4 tbsp

3 tbsp

2 tsp

4 tbsp

1 tsp

4 cups

2 tsp

1 cup

Basic

Large

1

1/

4 cup

1 tsp

3 tbsp

2

1/

2 tbsp

3 tbsp

4 cup

1

1/

4 tsp

3/

4 cup

Basic

Italian herb bread

Water

Skimmed milk powder

Sunflower oil

Castor sugar

Salt

Strong white bread flour

Dried marjoram

Dried basil

Dried thyme

Traditional dried active yeast

Use setting

Small

1

1/

8 cup

2

1/

2 tbsp

2

1/

2 tbsp

2

1/

4 tbsp

1

1/

2 tsp

3 cups

1

1/

2 tsp

1

1/

2 tsp

1

1/

2 tsp

1

1/

4 tsp

Basic

Basic white bread

Water

Castor sugar

Salt

Skimmed milk powder

Sunflower oil

Strong white bread flour

Fast acting yeast

Use setting

1

1/

2

2

1/

2 cup tsp

1 tsp

2 tbsp

4 tbsp

3

1/

2 cups

2

1/

2 tsp

Quick

14

S pe

French bread

Water

Skimmed milk powder

Castor sugar

Salt

Sunflower oil

Strong white bread flour

Traditional dried active yeast

Use setting

1 cup

2 tbsp

1 tbsp

1 tsp

1 tbsp

3 cups

1 tsp

Speciality

Granary bread

Water

Skimmed milk powder

Soft brown sugar

Salt

Sunflower oil

Strong granary flour

Traditional dried active yeast

Vitamin C tablet crushed

Use setting

Small

1

1/

8

1 tbsp

2

1/

2 tbsp

Large

1

5/

8

2

1/

2 cup tbsp

5 tbsp

1

1/

2 tsp 1 tsp

2 tbsp

3 cups

1

1/

4

1 x 60mg

3 tbsp

4 cups

2 tsp

1 x 100mg

Wholemeal Wholemeal

S we

Raisin bread

Water

Skimmed milk powder

Castor sugar

Salt

Sunflower oil

Strong white bread flour

Fast acting yeast

Raisins*

Use setting

1

1/

2 cups

2 tbsp

2

1/

2

1/

2 tbsp tsp

4 tbsp

3

1/

2 cups

2

3/

4 tsp

3/

4 cup

Sweet

* Add the raisins at 1:46 (6 minutes into the cycle).

This will produce a crispy crust loaf.

W ho

Water

me

Wholemeal bread 100%

Skimmed milk powder

Brown soft sugar

Salt

Sunflower oil

Strong wholemeal bread flour

Vitamin C tablet (crushed)

Traditional dried active yeast

Use setting

C ak e rre pe s

These cake type recipes require some group mixing outside the machine and mix/bake in the machine. Use tepid water at 21-28ºC.

Standard cake mix

Ingredients group 1

Softened butter

Vanilla essence

Eggs (beaten)

Lemon juice

3/

4

1/

4 cup tsp

3 medium

2 tsp

Ingredients group 2

Plain flour

Baking powder

Caster sugar

1

5/

8 cup

2 tsp

1 cup

1

1/

2 cup

2 tbsp

2 tbsp

1

1/

2 tsp

2 tbsp

3

1/

8 cups

1 x 100g

1 tsp

Wholemeal

Use setting Cake

Method

1

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.

Wholemeal bread 50%

Water

Skimmed milk powder

Soft brown sugar

Salt

Sunflower oil

Strong white bread flour

Traditional dried active yeast

Use setting

Small

1

1/

2 cup

2 tbsp

Large

2 cups

2 tbsp

1

1/

2 tsp

3 tbsp

2

1/

2 tbsp

2 tsp

2 tbsp

1

1/

2 cups

1 tsp

3 tbsp

2 cups

1

1/

4 tsp

Wholemeal Wholemeal

15

16

Banana nut loaf

Ingredient group 1

Butter

Milk

Banana (mashed)

Egg (beaten) medium

Walnuts (chopped)

Lemon rind

2 tbsp

1 tbsp

1 cup

1

1/

2 cup

1 tsp

Ingredient group 2

Unleached all purpose flour

Bicarbonate of soda

Baking powder

Castor sugar

Salt

1

1/

2 cups

1/

2

1/

4

1/

2

1/

4 tsp tsp cup tsp

Cake Use setting

Method

Follow method given for standard cake mix.

Apple & walnut cake

Ingredient group 1

Softened butter 2 tbsp

Egg

Milk

1 medium

1 tbsp

Peeled, cored and grated, Granny Smith apples 1

1/

4 cups

Walnuts, in pieces/chopped

Chopped dates (optional)

1/

2

1/

2 cup cup

Ingredient group 2

Castor sugar

Bicarbonate of soda

Plain flour

Baking powder

Salt

Nutmeg, ground

Cinnamon, ground

1/

2

1/

2 cup tsp

2 cups

1/

4

1/

4

1/

4

1/

4 tsp tsp tsp tsp

Use setting

Method

Follow method given for standard cake mix.

Cake

D ou h rre ciip s

Use tepid water at 21-28ºC. Quantities are for one pan.

White rolls

Water

Skimmed milk powder

Sunflower oil

Castor sugar

Salt

Strong white bread flour

Traditional dried active yeast

Use setting

1

1/

4 cups

1 tbsp

2 tbsp

2 tbsp

1

1/

2 tsp

3

1/

4

1

1/

2 cups tsp

Dough

Method

1

Knead and shape the dough into 6 rolls

2

Place on a greased baking tray

3

Allow to rise until they are double in size and glaze

4

Bake for approx 15 minutes at 200°C

Wholemeal rolls

Water

Skimmed milk powder

Sunflower oil

Honey

Black treacle

Salt

Strong white bread flour

Traditional dried active yeast

Use setting

1

1/

4 cups

2 tbsp

2 tbsp

2 tbsp

1 tbsp

1

1/

2

3

1/

4

1

1/

2 tsp cups tsp

Dough

Method

Follow method given for white rolls.

Pizza dough

Water

Castor sugar

Salt

Sunflower oil

Strong white bread flour

Traditional dried active yeast

Use setting

1 cup

2 tbsp

1 tsp

1 tbsp

2

3/

4 cups

1 tsp

Dough

Method

1

Knead the dough.

2

Shape into a flat round shape. Place on a greased baking tray.

3

Cover and allow to rise.

4

Add your desired topping.

5

Bake in a pre-heated oven at approx 200ºC for approx 15 minutes.

Raspberry braid

Water

Egg (beaten)

Butter, soft

Castor sugar

Salt

Strong white bread flour

Traditional dried active yeast

Use setting

1 cup

1 medium

2 tbsp

1/

4 cup

3/

4 tsp

3

3/

4 cups

2 tsp

Dough

JJa s

Various fruits - pulp simmers in the machine.

Marmalade

Juice of Seville oranges

Rind/skin of Seville oranges

Preserving sugar

Water

Use setting

6

4

2 cups

1/

2 cup

Jam

Comments

1

Warm the jars before filling.

2

Use extrabake time if needed, according to the set of the marmalade and the size of the oranges.

3

Use tongs to remove the paddles before pouring the marmalade into prepared jars.

4

Do not allow paddles to fall into the jar - the jar could break.

5

Do not open lid during mixing.

Raspberry and apple jam

Raspberries, frozen, measured before defrosting 4 cups

Chopped baking apples (peeled and cored)

Preserving sugar

Lemon juice

Use setting

2 cups

2 cups

6 tbsp

Jam

Method

1

Remove dough from pan and on a lightly floured surface divide dough into half.

2

Roll each half into a 35 x 20cm (14” x 8”) rectangle.

3

Spread 3/

8 cup of raspberry jam down (lengthways) centre third of each rectangle.

4

Make diagonal cuts from the outer edges 2.5cm (1”) apart and 8cm (3”) long.

5

Fold alternate strips of dough over filling.

6

Place on greased baking sheets.

7

Let rise for 30 minutes.

8

Brush with an egg yolk and 1 tablespoon water glaze.

9

Combine until crumbly: 2 tbsp soft butter, 2 tbsp brown sugar, 1/

4 cup ground almonds, 1/

4 cup flour and 1 tsp nutmeg.

10

Sprinkle half over each braid.

11

Bake at 175°C (350°F) for 30-35 minutes.

12

Glaze with egg and milk.

Comments

1

Warm the jars before filling.

2

Use extrabake time if needed, according to the set of the jam and the condition of fruit.

3

Use tongs to remove the paddles before pouring the jam into prepared jars.

4

Do not open lid during mixing.

S an wiic

White loaf

Water

Skimmed milk powder

Castor sugar

Salt

Sunflower oil

Strong white bread flour

Traditional dried active yeast

Use setting

Small

1

5/

16 cups

2 tbsp

1 tbsp

1 tsp

1 tbsp

2

3/

4 cups

1/

2 tsp

Sandwich

Large

1

15/

16

2 tbsp cups

2 tbsp

1

3/

4 tsp

2 tbsp

4 cups

3/

4 tsp

Sandwich

17

Baking cycle times

Menu no.

Menu name

Size

Bread weight

approx

1100g

Baking time

Total time

baking time and timer time

1

Basic

Small Large

680g 1100g

2 3 4 5 6 7 8 9 10

Quick Speciality Sweet Wholemeal Cake Dough Extrabake Jam Sandwich

Small

680g

Large

1100g

Small Large

680g

3:20 3:30 1:58 3:50

13:00 13:00 13:00

1:52

-

3:30

13:00

3:40

13:00 -

2:00 1:50

13:00

1:00

13:00

1:20

-

3:00 3:20

13:00 13:00

O pe attiio n s qu nc e a d ttiim s

Pre-heating

The motor is not running, heating cycles on and off*

0:17 0:20 0:05 0:22

Stiring

Anti-clockwise

0:03 0:03 0:03 0:03

Kneading 1

Anti-clockwise

0:02 0:02 0:02 0:02

0:03

0:03

0:02

0:37 0:40 0:22 -

0:03 0:03 0:03.5 0:03

0:02 0:02 0:02

-

-

Kneading 2

Alternates clockwise/anticlockwise, heating also cycles on and off*

0:13 0:13 0:20 0:16

Signal

To add ingredients

•

Displayed time 2:54

•

2:57

•

1:33

•

-

0:45 0:45 0:45

Rising 1

Heating cycles on and off*

Dough smoothing

0:01 0:01 0:01 -

0:18 0:18 0:07 0.25

Rising 2

Heating cycles on and off*

Dough smoothing

Rising 3

†

Baking

Heating cycles on and off

Rest phase

no heating

Warming

Heating cycles on and off

0:01

0:45

0:55

-

1:00

0:01

0:45

1:02

-

1:00

-

0:35

0:55

-

1:00

0:01

0:50

1:05

-

1:00

0:50 0:13 0:13 0:12.5 0:16 -

•

-

-

-

0:07

-

-

-

0:27

1:05

• • • •

2:44 2:47 1:49 -

0:45 0:45 -

0:01 0:01 -

0:18 0:18 -

-

0:45

-

-

•

-

-

0:01 0:01 -

0:35 0:35 -

0:55 1:02 1:20 -

-

0:22

-

-

1:00

0:18 -

1:00 1:00 -

-

-

0:11 0:22

0:15 0:03 0:03

0:02 0:02

0:13 0:13

-

-

•

-

-

•

2:34

0:45

0:01

0:18

•

2:45

0:45

0:01

0:18

-

-

0:01

0:39

0:01

0:39

0:45‡ 0:56 0:56

0:20 -

1:00

-

1:00

* The heating is switched on only if the room temperature is lower than 25ºC. If the room temperature is above 25ºC theingredients are already at the right temperature and there is no need for pre-heating. For the first and second rising the room temperature must be above 25ºC or high enough to make the dough rise with out extra heating.

† The heating is switched on and off only if the room temperature is lower than 35ºC. A room temperature of more than 35ºC is enough to make the dough rise without extra heating

‡ Stiring/cooking clockwise/anti-clockwise

19

Need help?

Q p ue sttiio errffo ns an bo e a utt g en op erra n

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. Since the blade can be disconnected from the pan, it is not a malfunction if it comes out in your bread.

Question 2

Why does my bread sometimes have some flour on the side crust?

In some cases, the flour mix may remain on the corners of the baking pan. When this happens, it usually can be eaten or simply trim off that portion of the outer crust with a sharp knife.

Question 3

Why isn't the dough mixing? I can hear the motor running.

The Kneading Blade or baking pan may not be inserted properly. Make sure the pan is facing the right way and that it has ‘clicked’ and seated into the bottom of the breadmaker.

Question 4

How long does it take to make bread?

Timings for each setting are outlined on page 7.

Question 5

Why can't I use the timer when baking with fresh milk?

The milk will spoil if left sitting in the machine too long. Fresh ingredients such as eggs and milk should never be used with the delayed timer feature.

Question 6

Why do I have to add the ingredients in a certain order?

This allows the breadmaker to mix the ingredients in the most efficient manner possible. It also serves to keep the yeast from combining with the liquid before the dough is started to mix, which is essential on the time delay.

Question 7

When setting the timer for morning, why does the machine make sounds late at night?

The machine must start operation when the time delay reaches the start time of the program so that the bread will be ready. These sounds are made by the motor when kneading the dough. It is a normal operation, not a malfunction.

Question 8

The kneading blade is stuck in the bread pan. After baking how do I get it out?

The kneading blade may ‘stick’ in place after baking. Running warm or hot water over the blade should loosen it enough to be removed. If still stuck, soak in hot water for about 30 minutes.

Question 9

Can I wash the baking pan in the dishwasher?

No. The baking pan and kneading blade must be washed by hand.

Question 10

What will happen if I leave the finished bread in the baking pan?

Whilst still in the breadmaker for the first hour after baking is complete the bread ’keeps warm’ to prevent it becoming ‘soggy’.

Leaving the bread in the breadmaker after the keep warm period may result in a ‘soggy’ loaf of bread as excess steam (moisture) would not be able to escape. Remove and allow to cool on a wire rack after baking to prevent this.

Question 11

Why did the dough only partially mix?

Why didn't it mix completely?

The dough may be too heavy or dry. Also, the kneading blade or baking pan may not be inserted properly. Ingredients may have been added in the wrong order.

Question 12

Why didn't the bread rise?

The yeast could be bad, past it’s sell by date or possibly no yeast was added at all. Also, if the mixing was not complete, rising problems could develop.

Question 13

Why can't the delayed finish be set for more than 13 hours? What is the minimum time a cycle may be delayed?

The maximum length of delay is 13 hours including the total cycle time. For example, Setting 1 (basic small) has a cycle time of 3:20. This start is delayed by a maximum of 9:40. The minimum length of delay for each setting is 10 minutes. The delay clock increases and decreases in increments of 10 minutes.

20

Q ue sttiio ns bo utt iin grre diie s a nd pe s

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. after the initial kneading cycle is complete. Note: See ‘Baking cycle times’ chart for ‘Add nuts & raisins’ time.

In some cases, ingredients can be broken up during the initial kneading cycle. Each recipe indicates the best time to add fruit and nuts to the dough.

Question 15

How come my bread comes out too moist?

What can I do?

Humidity may affect the dough. Add an extra tablespoon of flour. Also, high altitude may have the same effect. Decrease the amount of yeast by 1/

4 teaspoon and decrease the sugar and/or water/milk slightly.

Question 16

Why do I get air bubbles at the top of the bread?

This can be caused by using too much yeast.

Decrease the yeast by 1/

4 tsp.

Question 17

Why does my bread rise and then collapse or crater?

The bread may be rising too much. To reduce the rate of rising, reduce the amount of yeast and/or increase the amount of salt.

Question 18

Can I use my favourite bread recipes

(traditional yeast bread) in my bread machine?

Yes, but you will need to experiment to get the right proportion of ingredients. Become familiar with the unit and make several loaves of bread before you begin experimenting. Never exceed a total amount of

4 cups dry ingredients (that includes the total amount of flour, oats, oatmeal, bran). Use the recipes in this book to help determine the ratio of dry ingredients to liquid and amounts of yeast, sugar, salt, and oil/butter/margarine to use. We advise creating your own bread recipes using the basic mode, then progress to the others, using the Baking cycle times chart as a guide.

Question 19

Is it important for ingredients to be at room temperature before adding them to the baking pan?

Yes, even when the delay timer is being used.

(Water must be between 21°C and 28°C).

Question 20

Why do the loaves vary in height and weight? The whole wheat/wholemeal breads are always shorter. Am I doing something wrong?

No, it is normal for Whole Wheat and Wholemeal breads to be shorter and denser than Basic or French breads. Whole Wheat and Wholemeal flour are heavier than white bread flour, therefore they don’t rise as much during the bread making process. This is also true for bread containing fruit, nuts, oats and bran.

Question 21

Can I premix the yeast with water?

No, the yeast must be kept dry and put into the baking pan last, above the flour. this is especially important when the delay timer is being used.

21

Troubleshooting

P os e c au e S ollu n

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 can cause bread to over rise and collapse

Measure ingredients accurately. Use liquids at temperatures between 21°C and 28°C

Measure ingredients accurately

Measure ingredients accurately

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 the timer function

Try reducing the yeast by 1/4 teaspoon High altitudes can cause the bread to over rise and then collapse during baking

Lid is open during baking Do not open the lid during baking

Bread did not rise enough

Not enough yeast was added

Yeast is outdated or inactive

Too little sugar was added

Too much salt was added, reducing the action of the yeast

Water was too hot and killed the yeast

Yeast has been activated before program has started

Measure ingredients accurately

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

Measure ingredients accurately

Measure ingredients accurately

Use liquids at temperatures between 21°C and 28°C

Take care that yeast does not come in contact with liquid before program has started

Bread rises too much

High humidity and hot ambient temperatures can cause bread to over rise

Too much yeast

Too much liquid

Hot liquids accelerated the yeast action

Too much flour or not enough salt

Bread dry with dense texture

Not enough liquid added

Flour may be passed use by date, or be dry causing wet/dry imbalance

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

Measure ingredients accurately

Measure ingredients accurately

Use liquids at temperatures between 21°C and 28°C

Measure ingredients accurately

Measure ingredients accurately

Try increasing liquid by 1 tablespoon at a time

22

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 the recipe

This will slow down the rising and prevent the bread from baking through

Bread over browned

Too much sugar

Crust colour set too high

Measure ingredients accurately

Set crust colour to light

Bread has large holes in texture

Water was too hot and killed the yeast

Too much liquid

Too much yeast

High humidity and hot ambient temperatures and increase yeast activity

Water was too hot and killed the yeast

Use liquids at temperatures between 21°C and 28°C

Measure ingredients accurately

Measure ingredients accurately

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 the Timer function

Use liquids at temperatures between 21°C and 28°C

Bread surface is sticky

Bread was left in the machine too long and condensation collected on the baking pan

The wet/dry balance of the ingredients may be incorrect

Whenever possible, remove bread from the baking pan and cool on a wire rack before keep warm period ends

Measure ingredients accurately

H:HH message on display

Breadmaker is too hot after the previous baking cycle Press the Start/Stop key until the Basic setting shows on the display. Remove the baking pan, leave lid open and allow to cool. When cool, put the baking pan back in, set program and start the program again.

Temperature in breadmaker is too high from previous use

Remove the bread pan and wait until the breadmaker has cooled down, leave the lid open

23

Morphy Richards products are intended for household use only.

Morphy Richards has a policy of continuous improvement in product quality and design. The

Company, therefore, reserves the right to change the specification of its models at any time.

The After Sales Division, Morphy Richards Ltd,

Mexborough, South Yorkshire, England, S64 8AJ

Helpline (office hours): UK (local rate) 08450

777700, Republic of Ireland 1800 409119

For additional information on Morphy Richards products

www.morphyrichards.co.uk

444/8502/52 Rev 1 3/01