Morphy Richards 48220 Users Manual 7274 Breadmaker II Ib MkII

48230 to the manual ae3c8936-da66-446c-ac04-639a928ac899

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Two year guarantee

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.

Exclusions

Morphy Richards shall not be liable to replace or repair the

goods under the terms of the Guarantee where:

1The 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.

2The appliance has been used on a voltage supply other than

that stamped on the products.

3Repairs have been attempted by persons other than our service

staff (or authorised dealer).

4Where the appliance has been used for hire purposes or non-

domestic use.

5Morphy Richards are not liable to carry out any type of servicing

work, under the guarantee.

6Plastic 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

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

48220 series

Fastbake

48230

Please read and save these instructions

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 STOP, then

switch socket off and remove plug

from wall outlet. Grip plug and pull

from wall outlet.

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.

The baking pan and kneading blade

have a non-stick coating. Do not

wash the baking pan 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.

SAVE THESE

INSTRUCTIONS

Things you should know about your breadmaker

3

•Your bread maker makes regular 450g (1lb) and

large 675g (1

1/2

lb) loaves of bread (approx weights)

•There are 11 settings, including one for dough.

•A ‘Keep Warm’ function prevents the bread from

getting soggy by keeping finished bread warm up

to an hour after the baking is completed. This

function stops when the unit is turned OFF/STOP or

unplugged.

•An ‘added-ingredient’ function signals with an

audible tone when it is time to add ingredients

such as fruits or nuts to recipes used with the Basic

Breads (2-3) and Sweet (8) settings. The signal

tone comes on 32 minutes into the cycle (after

initial kneading) so that your fruit or nuts will

remain whole rather than be chopped up by the

kneading blade. If you use the TIMER to delay

baking, you may add all ingredients at once and

bypass this function; however, your fruit or nuts

may get somewhat ‘chopped’.

•Do not cover the bread maker with towels or other

material that may prevent steam from escaping.

Some steaming from vents is normal.

•Do not place any objects on top of the bread

maker.

•Unplug the unit and wait until it cools, then

remove any food substances from inside the inner

case of the Breadmaker by wiping with a damp

sponge or cloth. See ‘Care and Cleaning’, page 12

for full cleaning details.

•IMPORTANT: Always add ingredients in the order

they are specified in the recipe. For best results,

accurate measuring of ingredients is very

important. The breadmaker and the

ingredients should be at room temperature.

Do not put larger quantities than recommended

into the baking pan as it may produce poor results

and may damage the bread maker.

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.

Before first use

Enjoy using your Morphy Richards Breadmaker.

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

we have provided for your protection.

Carefully unpack the Breadmaker and remove all

packaging materials. To remove any dust that may

have accumulated during packing, 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.

Components

4

B

A

C

Kneading blade

Measuring cup

and

Spoon Wire

handle

Baking pan

Rotating

shaft

Lid handle

Lid

Viewing window

Vent

Power supply

cord

Main body

Side vents

(on both sides)

Baking pan

(installed in case)

Control panel

Inner case

Back vents

(not visible here)

Tablespoon

measure

Teaspoon

measure

Contents

5

Operating instructions

Important Safeguards 2

Things you should know about your

breadmaker 3

Before first use 3

Components 4

Control panels settings and functions 6

Setting descriptions 7

How to use your breadmaker 8-10

Using the timer for delayed completion 10

Slicing and storing bread 10

Care and cleaning 11

Knowing your ingredients 12-13

Measuring your ingredients 13-14

Ingredient temperatures 14

Creating your own yeast breads 14

Other tips 14

Special glazes for yeast breads 14

Recipes

Yeast breads

Basic white bread 15

100% wholemeal bread 15

Brown bread 15

Soft grain bread 15

Granary bread 15

Italian herb bread 15

Cheese ‘n’ onion bread 16

Pesto bread 16

Olive bread 16

French bread 16

Cottage dill bread 16

Yoghurt bread 16

Sun-dried tomato bread 16

Chunky nut bread 17

Sunny orange bread 17

Raisin bread 17

Mixed fruit bread 17

Peanut butter bread 17

Cranberry nut bread 17

Chocolate bread 18

Dough recipes

Russian kulich 18

Bagels 18

Croissants 18

Pizza dough 19

White rolls 19

Wholemeal rolls 19

Raspberry braid 19-20

Hot cross buns 20

English muffins 20

Raisin kolocky 20-21

Doughnuts 21

Standard cake mix 21

Banana nut bread 21

Apple and walnut cake 21

J

am

22

Fastbake 23

Extrabake 24

Further information

Baking cycle times 25

Need help? (questions and answers) 26-27

Baking tips guide for yeast breads 28-29

Troubleshooting 30

6

1

2

3

4

5

Control panel settings & functions

NOTE: When using the touchpad controls, be sure

to press the pad until you hear a beep.

1Display window

•Shows the setting number you have selected for a

particular recipe and shows delayed time, if selected.

• Shows minute-by-minute baking time countdown.

2Timer set

Use when setting the TIMER to delay baking.

• Shows ▲and ▼arrows.

• Arrows will move time up or down in 10-minute

increments.

3Select

Press to select the setting of your choice, 1 to 11

eg Setting 1 for white Small, 2 for large, 3 for large

dark, 4 for small wholemeal, etc. The selected

setting automatically assigns the time needed to

complete the process.

4Start

Press to start operation or begin timer countdown

for delayed completion.

5Stop

Press and hold until you hear a beep to stop

operation or cancel a timer setting. (Note: Do not

press ‘STOP’ when you are just checking the

progress of your bread).

D

1

2

3

4

5

7

Setting descriptions

NOTE: The number in brackets following each setting

description represents the total program time.

Basic breads

These settings are used for breads which primarily

use white flour. These settings have the minimum

number of rising cycles and the shortest overall times

until baking is completed. Therefore, loaves will be

slightly denser than French or Sweet breads.

Setting 1 – Small (2 hours 45 minutes)

Setting 1 is for smaller loaves and takes less time

than Setting 2 and 3. Use this setting if you are adding

ingredients such as cheese or nuts as they tend to

brown easily.

Setting 2 – Large (2 hours 50 minutes)

Setting 2 and 3 are for large loaves. Most recipes

use Setting 2.

Setting 3 - Large Dark (3 hours 10 minutes)

Setting 3 has a longer baking time and will produce

a loaf with a darker crust.

Whole wheat/wholemeal

These settings are used for recipes with significant

amounts of whole wheat or wholemeal flour. They

begin with a delay period of 30 minutes during which

the flours or grains soak in the liquid ingredients.

Soaking causes the flour or grain to soften and

helps ingredients to combine well. These settings also

have an extra rise cycle to allow heavy wheat/grains to

expand. Breads made with wholewheat/wholemeal

flour are lower in volume and have a dense texture,

compared to breads made with white flour.

Setting 4 - Small (4 hours 20 minutes)

Setting 5 - Large (4 hours 30 minutes)

Setting 5 has a slightly longer bake time than 4 and

loaves will have a darker crust. Use 4 to obtain a

lighter crust or for recipes with added ingredients

(bran, raisins, dried fruit, fruit juice) which may brown

easily.

Setting 6 - Large Rapid (3 hours 20 minutes)

Specialty

Setting 7 – French (3 hours 30 minutes)

Traditionally French bread has a crispier crust and

lighter inside texture than basic breads.

Setting 8 - Sweet (3 hours 25 minutes)

Use this setting for recipes that use fruit juice,

additional sugar, or added sweet ingredients such as

coconut flakes, raisins, dried fruit, or chocolate. Baking

temperature is reduced to prevent burning and the

extra rise cycle gives the loaves a light, airy texture.

Setting 9 – Dough (1 hours 30 minutes)

This setting makes dough only and will not bake

the final bread. Dough can be shaped to make pizza,

rolls, doughnuts and round or braided breads that

must then be baked in an oven or fried in a deep fryer

(ie. doughnuts). Follow dough recipes for specific

directions.

Setting 10 – Cake (1 hours 50 minutes)

Setting 11 – Jam (1 hour)

8

The 8 bread settings in this unit will combine

ingredients, knead and make bread from start to finish

automatically. The DOUGH setting makes dough for a

variety of recipes but you must shape and bake the

dough yourself in an oven. To delay completion, the

automatic TIMER may be programmed to make bread

or dough while you are at work or asleep. (See ‘Using

The Timer For Delayed Completion’ pg. 11).

For all settings (1 to 11)

1

Open the lid and remove the Baking Pan by pulling

straight up on the handle. It is important to remove

the Baking Pan from the unit rather than putting

ingredients into the Pan while it is in place to avoid

accidentally spilling ingredients into the inner case.

Warning:

Place your automatic breadmaker where it is level,

stable and secure.

2

Attach the kneading blade onto the shaft inside the

baking pan by lining up the flat side of the blade

with the flat side on the shaft. Push the blade

firmly onto the shaft.

•

Be sure to set the kneading blade firmly into place

otherwise the blade may come off during

operation, which may affect the kneading or

mixing.

•

Be sure the shaft is clean of any residue (i.e.

dough). This will ensure the kneading blade will

fully seat into place.

3Measure ingredients carefully and

accurately.

•To measure liquids, use the cup provided and check

the measurement at eye level.

•When measuring dry ingredients, use the cup

provided (ensure it is dried after measuring the

liquid) and level the ingredients with a straight

edge knife.

•Inaccurate measurement, even if only slightly out,

can make a difference in results. Use the measuring

spoon and level off with a straight edge knife. (See

‘Measuring your ingredients’ pages 14-15).

•Always add ingredients into the baking pan in the

order they are listed.

•Yeast is always added last. Be sure that the yeast

does not touch the liquid ingredients.

•

Be careful not to mix the yeast with any

of the wet ingredients especially when

using the delayed timer feature, otherwise

the bread may not rise properly.

How to use your breadmaker

E

F

G

H

J

Liquids

Dry Ingredients

(ie. flour)

Yeast

9

4

Place the baking pan back into the unit. with the

word FRONT on the rim of the Pan facing towards

the front of the Breadmaker. Push down on the

pan until you hear it click firmly into place. Fold the

handle down.

Special Note

If the baking pan is not installed in the proper

orientation or firmly clicked into place the kneading

blade will fail to operate. The baking pan can only be

installed in one position as indicated.

5

Close the lid and connect the plug to an electrical

socket. You will hear a beep sound and the display

window will be blank.

6

Select the appropriate

setting for your recipe

(1-11 or 0-12 dependent

on model) by pressing

the SELECT button on

the pad. Each time

SELECT is pressed, the

number in the display

window will advance to

the next setting.

7

Press START. The baking

time in hours and minutes

will appear in the display.

For example, if you chose

a recipe using setting 1,

the display will show 2:45. It will count down the

remaining bake time in one-minute decrements (2:44,

2:43, etc) until the bread is done. When the baking

time is completed, a signal tone will sound three times

and the display window will flash ‘END’.

Warning

Do not place the baking pan or any other object on

the top of the unit. To avoid damaging the bread

makers surface, do not put any object or the hot

baking pan on top of the unit.

8

This Breadmaker is designed with a ‘Keep Warm’

function that automatically begins when the BAKE

time is completed. At the end of the BAKE cycle

‘END’ will appear (in the display window) up to 60

minutes after baking is complete and will keep the

bread warm during that time. You may remove the

baking pan at any time during the ‘Keep Warm’

cycle. To turn off the ‘Keep Warm’ feature before

the 60 minutes are up, simply press the STOP

button and hold it for 3 seconds until you hear a

‘beep’. END will disappear and the display window

will now be blank.

•

UNPLUG THE UNIT WHEN FINISHED. Never

leave the unit plugged in when not in use.

The ‘Keep Warm’ feature is not provided for the jam

or DOUGH settings 5. If you keep finished dough in

the Breadmaker over a period of time, it may over-

rise and produce poor results. For best results,

remove dough at the end of the cycle and follow the

recipe directions for shaping, resting and baking.

9

This Breadmaker has a convenient Viewing Window

so that you may watch the progress of the bread as

it is mixed, kneaded, and baked. Occasionally some

moisture may be formed in the window during

processing. If moisture forms, you may lift the lid to

look inside during the mixing and kneading stages,

however

do not open the lid during the

baking cycle

(approximately the last hour or so)

as this may cause the bread to collapse.

10

To remove the bread from the baking pan, use an

oven glove or oven mitts and pull straight up on

the baking pan handle. Turn the pan upside down

and shake the bread out onto a wire cooling rack.

The baking pan has a non-stick coated finish so that

the bread should come out easily. Do not use metal

utensils to remove bread as they may scratch the

non-stick coating. If you have difficulty removing

bread from the baking pan, slide a flat rubber or

plastic spatula along the sides of the pan to loosen

the loaf. Turn the pan over and shake the loaf out.

Allow the bread to cool before slicing (See ‘Slicing

and Storing Bread’ page 11).

•If the kneading blade remains in the bottom of the

baking pan, it may be necessary to fill the baking

pan with warm water in order to loosen the

kneading blade from the shaft.

K

L

M

ON

10

•If the kneading blade remains in the bottom of the

loaf of bread, use the end of a plastic spoon or

other non-metal utensil to remove. Always check to

see where the kneading blade is when removing a

baked loaf of bread. If it remains stuck in the bread

you may accidentally damage it by cutting into it

while slicing.

Using the timer for delayed

completion

Use the TIMER when you would like to delay the

completion of your bread. This feature allows you to

delay the bake time for up to 12 hours plus the cycle

time. For example, you can set the TIMER in the evening

and wake to fresh bread the following morning.

NOTE: Be sure you have followed the ‘How to Use

Your Breadmaker’ steps 1-6 in preparing the

ingredients in the baking pan. It is not recommended

that you use the ‘Delayed Completion’ function and

TIMER with recipes that call for fresh ingredients which

might be spoiled such as eggs, fresh milk, sour cream,

or cheese.

1

To set the TIMER, determine when you would like

your bread to be finished.

•For example, if it is 8pm when you place all your

ingredients in the baking pan and you would like

to wake up to the aroma of fresh-baked bread at

8am, you will want a total of 12 hours before your

bread is complete. Once you have chosen the

appropriate setting for your recipe (for example, if

you are doing a Sweet bread, you will push SELECT

until 8 is showing in the display), you simply set the

TIMER to bring it up to your total hours – in this

case 12 hours.

2

Press the ▲arrow on the control panel and 3:25 –

the timer for setting 8 – will automatically come up

in the display window. Continue to Press ▲until

the display reads 12:00 (or is as close to this as

possible, since your timer moves in 10 minute

increments, your actual reading for this setting will

be 11:55 or 12:25).

•You do not need to mathematically calculate the

difference between the setting time (3:25) and the

total hours you want (12:00). The machine will

automatically adjust to include the setting time.

Simply set the TIMER for your total hours (12).

•If you pass the desired time, simply press ▼ to go

back.

3

Once you have set the time, press START. The colon

(:) in the display will flash to indicate that the

TIMER has been set and the countdown will begin.

The TIMER will count down in one-minute

increments. When the display reaches END, your

bread is complete and the beeper will sound.

4

If you make a mistake while setting the TIMER,

press and hold the STOP button until it beeps. This

will clear the display and you can set the TIMER

again.

Slicing and storing bread

For best results place bread on a wire rack and

allow to cool for 15 to 30 minutes before slicing. You

may use an electric knife for even slices. Otherwise, use

a sharp knife with a serrated blade.

Store unused bread tightly covered 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.

11

Care and cleaning

Caution

To prevent electrical shock, unplug the unit before

cleaning. Wait until the breadmaker has cooled prior

to cleaning. Do not immerse or splash either the body

or lid in any liquid as this may cause damage and/or

electric shock.

For best performance and maintenance, it

is recommended to clean the Breadmaker

after each use as follows:

Outer body, lid and inner case

Wipe the lid and outer

body of the unit with a

damp cloth or slightly

dampened sponge. Use a

damp sponge or cloth to

wipe out any flour,

crumbs, or other materials

from the inner case.

Baking pan and kneading blade

Both the baking pan and kneading blade have a

non-stick coated surface. Do not use any harsh

cleansers, abrasive materials

or utensils which may scratch

their surfaces. Over time, the

non-stick surface may change

in appearance due to

moisture and steam. This is

normal and has no effect on

its use or quality.

Remove the baking pan

and kneading blade from the

inner case before cleaning.

To remove the blade from

the baking pan, hold the

drive underneath the base of

the pan. If required, rotate

the blade back and forth a

few times and pull to

remove.

If you still have difficulty

removing the blade, fill the

baking pan with hot, but not

boiling, water and allow to

soak for 30 minutes. This should loosen the blade

enough for it to be removed.

Wipe the outside of the baking pan with a damp

cloth. You may hand wash the inside of the baking

pan with soapy water. The drive shaft on the inside

base of the pan should also be cleaned.

The hole in the centre of the kneading blade

should be cleaned with a plastic or wooden tooth pick

and a drop of cooking oil put in the hole to prevent

sticking.

The kneading blade should be removed

and cleaned after each use.

If the blade remains in the base of the loaf

of bread, carefully remove and clean.

Do not use any of these when

cleaning your breadmaker:

•Paint Thinner

•Benzine

•Steel Wool

Pads

•Polishing

Powder

•Chemical

Dustcloth

CAUTION:

None of the breadmaker parts are dishwasher

safe. DO NOT place the baking pan or kneading

blade in the dishwasher. Never submerge the

baking pan in water.

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.

Storing the unit

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.

The electrical cord

The cord length of this appliance has been selected

to reduce the possibility of tangling or tripping over a

longer cord. If additional cord length is needed, an

extension cord rated not less than 13 amperes, 240

volts and BS certified, may be used. If using an

extension, be sure to arrange it so that it cannot be

pulled or tripped on.

Troubleshooting

Specific questions about the breadmaker functions

and problems with ingredients or recipes are addressed

in the ‘Need Help?’ section starting on page 25.

P

Q

12

Knowing your ingredients

Introduction

Waking to the smell of homemade bread baking in

the kitchen is one of the most comforting memories of

childhood. Can you remember rushing downstairs to

taste the bread, hot out of the oven, with butter

melting on top? What a great way to start the

morning. The breadmaker can create that same

experience every morning.

There's very little effort on the part of the baker,

because this automatic breadmaker is a sophisticated

counter top appliance with a computer memory that

does all the work for you. Just follow the recipe

instructions, and wake up to fresh baked bread in your

automatic breadmaker. 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 croissants, bagels, doughnuts,

pizzas and more. Everything is easy and tastes

homemade, because it is.

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 chemical 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.

Important special note on flours

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. A Baking Tips Guide has been provided on pages

28-29 of this book to assist you with these experiments.

Storage is also very important, as all flours should be

kept in a secure, 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

breads. 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 tolerance during 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

All purpose flour. Breads made with this flour are

usually smaller and heavier than white loaves due to

the sharp edges of the bran and the germ cutting the

gluten strands. To overcome this whole wheat

flour/wholemeal flour is usually 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

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.

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 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). 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 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.

13

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 supports the

fermentation process. Artificial sweeteners cannot be

used as a substitute for sugar as the yeast will not react

properly with them.

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 even be

eliminated entirely, however, your bread may over-

proof and rise higher than normal.

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 skimmed milk.

Eggs

Eggs add richness and a velvety texture to bread

doughs and cakes.

Butter & margarine

Butter and Margarine ‘shortens’ or tenderises the

texture of yeast breads. Breads that call for butter stay

fresh longer. If butter or margarine is used direct from

the refrigerator, it should as softened for easier

blending during the kneading cycle. Sunflower oil can

be used as a substitute for butter or margarine.

Baking powder

Baking powder is a raising agent used in quick

breads and 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 baking process.

Measuring your ingredients

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:

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.

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 standard 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 asks only that you carefully

follow the recipe instructions. In basic cooking,

normally ‘a pinch of this and a dash of that’ is fine, but

R

ST

14

not for breadmakers. Using an automatic breadmaker

requires you accurately measure each ingredient

(especially yeast and water) for best results. For best

results, have your ingredients and breadmaker at room

temperature unless otherwise specified.

Ingredient temperatures

All ingredients, 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.

Creating your own yeast breads

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 a computer

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 and bake in a conventional

oven. The recipes on the following pages are ‘tailored’

or 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.

Other tips

•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 waxed paper and a dry

towel. It should be placed in a warm area free from

drafts.

•Humidity makes dough more moist, therefore

humidity and high altitudes require adjustments.

For humidity, add an extra tablespoon of flour if

consistency isn’t right. For high altitudes, decrease

yeast amount approximately 1/4teaspoon, and

decrease sugar and/or water or milk slightly. (See

Baking tips guide pages 28-29).

•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, draft-free area. If the

dough doesn't double in size, it may not produce a

tender product. Dough is ready when an

indentation remains when it is touched.

•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.

Special glazes for yeast breads

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).

Melted Butter Crust

Brush melted butter over just baked bread for a

softer, tender crust.

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.

Poppy/Sesame/Caraway Seed/Oatmeal

Sprinkle your choice of these seeds generously over

just glazed bread.

15

Recipes

Small = 450g (1 lb) bread approx

Large = 675g (11/2lb) bread approx

Recipe method

All of the following recipes use this same general

method:

1Measure ingredients into baking pan.

2Insert baking pan securely into unit, close lid.

3Select appropriate bread setting.

4Push start button.

5The breadmaker will beep 3 times and the display

will flash ‘END’ when bread is done.

6Using oven mitts, remove pan from unit.

7Remove bread from baking pan, (and kneading

blade from bread if necessary).

8Allow to cool before slicing.

This method is modified by notes, if applicable, at

the end of each recipe.

Basic white bread

Ingredients Small Large

Water

3/4

cup 1

1/8

cups

Skimmed milk powder 2 tbsp 2

1/2

tbsp

Butter 2 tbsp 2

1/2

tbsp

Sugar 1

1/4

tbsp 2

1/4

tbsp

Salt 1 tsp 1

1/4

tsp

Strong white flour 2 cups 3 cups

Dry yeast 1 tsp 1

1/4

tsp

Use setting 1 2 or 3

100% wholemeal bread

Ingredients Small Large

Water

7/8

cup 1

1/8

cups

Skimmed Milk Powder 1

1/2

tbsp 2 tbsp

Butter 1

1/2

tbsp 2 tbsp

Brown Sugar 2

1/2

tbsp 2

1/2

tbsp

Salt 1 tsp 1

1/4

tsp

Vitamin C tablet crushed (optional) 1x100mg 1x100mg

Strong Wholemeal Flour 2 cups 3 cups

Dry Yeast 1 tsp 1

1/4

tsp

Use Setting 4 5 or 6

Adding a vitamin C tablet improves the rise of the

loaf. The vitamin C tablet should be crushed and

added before putting the flour into the baking pan.

Brown bread

Ingredients Small Large

Water

3/4

cup 1 cup

Skimmed Milk Powder 1

1/2

tbsp 2 tbsp

Butter 1

1/2

tbsp 2 tbsp

Brown Sugar 2

1/2

tbsp 2

1/2

tbsp

Salt 1 tsp 1

1/4

tsp

Strong Brown Flour 2 cups 3 cups

Dry Yeast 1 tsp 1

1/4

tsp

Use Setting 1 2

Softgrain bread

Ingredients Small Large

Water

3/4

cup 1

1/8

cups

Skimmed Milk Powder 2 tbsp 2

1/2

tbsp

Butter 2 tbsp 2

1/2

tbsp

Sugar 1

1/2

tbsp 2

1/4

tbsp

Salt 1 tsp 1

1/4

tsp

Strong Softgrain Flour 2 cups 3 cups

Dry Yeast 1 tsp 1

1/4

tsp

Use Setting 1 2

Granary bread

Ingredients Small Large

Water

7/8

cup 1

1/8

cups

Skimmed Milk Powder 1

1/2

tbsp 2 tbsp

Butter 1

1/2

tbsp 2 tbsp

Brown Sugar 2

1/2

tbsp 2

1/2

tbsp

Salt 1 tsp 1

1/4

tsp

Vitamin C tablet crushed (optional) 1x100mg 1x100mg

Strong Granary Flour 2 cups 3 cups

Dry Yeast 1 tsp 1

1/4

tsp

Use Setting 4 5

Adding a vitamin C tablet improves the rise of the

loaf. The vitamin C tablet should be crushed and

added before putting the flour into the baking pan.

Italian herb bread

Ingredients Small Large

Water

3/4

cup 1

1/8

cups

Skimmed Milk Powder 2 tbsp 2

1/2

tbsp

Butter 2 tbsp 2

1/2

tbsp

Sugar 1

1/2

tbsp 2

1/4

tbsp

Salt 1

1/4

tsp 1

1/2

tsp

Strong White Flour 2 cups 3 cups

Dried Marjoram

3/4

tsp 1 tsp

Dried Basil

3/4

tsp 1 tsp

Dried Thyme

3/4

tsp 1 tsp

Dry Yeast 1 tsp 1

1/4

tsp

Use Setting 1 2 or 7*

* Setting 7 will give a crispy crust

16

Cheese ‘n’ onion bread

Ingredients Large

Water 1 cup

Skimmed Milk Powder 2 tbsp

Sugar 2 tbsp

Salt 1 tsp

Onion Powder 3 tbsp

Mature Cheddar (grated) 1

1/4

cups

Strong White Flour 3

1/4

cups

Dry Yeast 1

1/2

tsp

Use setting 2

Using cheese with a high fat and moisture content

may result in a slightly collapsed loaf.

To achieve a cheesey top crust once baked,

1/4

cup

cheese can be carefully placed on top of the bread at

the beginning of the second rise. If the cheese is added

at the middle/end of the second rise, the bread will

have risen too much and the cheese will fall off, soiling

the bottom of the breadmaker. (Refer to the bread

cycles at the back of the book).

Pesto bread

Ingredients Large

Water 1

1/8

cup

Sugar 1 tsp

Salt 1 tsp

Pesto (red or green)

1/3

cup

Strong White Flour 1

2/3

cups

Strong Wholemeal Flour 1

1/3

cups

Dry Yeast 1

1/4

tsp

Use setting 2

Olive bread

Ingredients Large

Water 1

1/8

cups

Skimmed Milk Powder 2

1/2

tbsp.

Butter 2

1/2

tbsp.

Sugar 2

1/4

tbsp.

Salt 1

1/4

tsp.

Mixed Herbs 1

1/2

tsp.

Strong White Flour 2

1/2

cups

Strong Wholemeal Flour

1/2

cup

Dry Yeast 1

1/4

tsp.

Olives (pitted green or black)

1/2

cup

Use setting 2 or 3

Add the olives approximately 32 minutes into the

cycle when the beeper goes off (otherwise they will

become somewhat ‘chopped’).

French bread

Ingredients Small

Water

3/4

cup

Butter 1 tsp

Sugar 1

1/2

tsp

Salt 1

1/4

tsp

Strong White Flour 2 cups

Dry Yeast 1 tsp

Use setting 1

Cottage dill bread

Ingredients Small

Water

1/2

cup

Skimmed Milk Powder 1 tbsp.

Butter 1 tbsp.

Sugar 1 tbsp.

Salt 1

1/4

tsp.

Cottage Cheese

7/8

cups

Dried Onion 2 tsp.

Dill 1 tsp.

Strong White Flour 2

1/2

cups

Dry Yeast 1 tsp.

Use setting 1

Yoghurt bread

Ingredients Small

Plain/Natural Yoghurt 1

3/8

cups

Brown Sugar 1 tbsp.

Salt 1 tsp.

Strong White Flour 3

1/4

cups

Dry Yeast 1

1/2

tsp.

Use setting 2

To make yoghurt and lemon bread, 1

1/2

tbsp. lemon

rind can be added.

Sun-dried tomato bread

Ingredients Small Large

Water

3/4

cup 1

1/8

cups

Skimmed Milk Powder 2 tbsp. 2

1/2

tbsp.

Butter 2 tbsp. 2

1/2

tbsp.

Sugar 1

1/2

tbsp. 2

1/4

tbsp.

Salt 1 tsp. 1

1/4

tsp.

Dry Mixed Herbs 1 tsp. 1

1/2

tsp.

Strong White Flour 2 cups 3 cups

Dry Yeast 1 tsp. 1

1/4

tsp.

Sun-dried Tomatoes

1/4

cup

3/8

cup

Use setting 1 2

17

Chunky nut bread

Ingredients Small Large

Water

1/2

cup 1 cup

Olive Oil 1

1/2

tbsp. 2 tbsp.

Honey 1

1/2

tbsp. 2 tbsp.

Salt 1 tsp. 1

1/2

tsp.

Sunflower Seeds

1/8

cup

1/4

cup

Chopped Walnuts

1/8

cup

1/4

cup

Strong White Flour 2 cups 3 cups

Dry Yeast 1 tsp. 1

1/4

tsp.

Use setting 8 8

Sunny orange bread

Ingredients Large

Freshly squeezed Orange Juice 1

1/4

cups

(approx 3 oranges,depending on size)

Butter 1 tbsp.

Honey 2 tbsp.

Salt 1 tsp.

Strong White Flour 3

1/4

cups

Sunflower Seeds (optional) 2 tbsp.

Orange Rind (grated/zested) 3 oranges

Dry Yeast 1

1/2

tsp.

Use setting 2 or 3

Raisin bread

Ingredients Large

Water 1

1/8

cup

Skimmed Milk Powder 2

1/2

tbsp.

Butter 2

1/2

tbsp.

Sugar

1/4

cup

Salt 1

1/4

tsp.

Cinnamon

3/4

tsp.

Strong White Flour 3 cups

Dry Yeast 1

1/4

tsp.

Raisins*

5/8

cup

Use setting 2

If you wish you can add an extra

1/8

cup sugar to the

recipe, making the bread sweeter and making the

texture softer. However, this will result in the crust

becoming very dark. *Add the raisins approximately 30

minutes into the cycle when the beeper goes off

(otherwise the fruit will get completely chopped up).

Mixed fruit bread

Ingredients Large

Water 1

1/8

cup

Skimmed Milk Powder 2

1/2

tbsp.

Butter 2

1/2

tbsp.

Sugar

1/4

cup

Salt 1

1/4

tsp.

Strong White Flour 3 cups

Nutmeg

3/4

tsp.

Dry Yeast 1

1/4

tsp.

Mixed Fruit*

1/2

cup

Use setting 2

If you wish you can add an extra

1/8

cup sugar to the

recipe, making the bread sweeter and making texture

softer. However, this will result the crust becoming

very dark.

*Add the mixed fruit approximately 30 minutes

into the cycle when the beeper goes off. (Otherwise

the mixed fruit will get completely chopped up.)

Peanut butter bread

Ingredients Large

Water 1

1/8

cups

Brown Sugar

1/4

cup

Salt 1 tsp.

Peanut Butter (crunchy or smooth)

1/2

cup

Strong White Flour 3

1/4

cups

Dry Yeast 1

1/2

tsp.

Use setting 1

Cranberry nut bread

Ingredients Large

Cranberry Juice 1 cup

Butter 2 tbsp.

Honey 2 tbsp.

Salt 1 tsp.

Dried Cranberries

1/2

cup

Strong White Flour 3

1/4

cups

Lemon Juice 1 tsp.

Walnuts (chopped)

1/4

cup

Dry Yeast 1

1/2

tsp.

Use setting 2 or 3

18

Chocolate bread

Ingredients Large

Water 1 cup

Egg (beaten) 1 medium

Skimmed Milk Powder 1 tbsp.

Butter 1 tbsp.

Sugar

1/2

cup

Salt

1/2

tsp.

Walnuts (chopped)

1/4

cup

Strong White Flour 2

1/8

cups

Cocoa Powder

1/2

cup

Dry Yeast 1 tsp.

Use setting 8

Russian kulich

Ingredient Large

Water 1 cup

Skim Milk Powder 3 tbsp.

Eggs (beaten) medium 2 medium

Butter

1/4

cup

Salt 1

1/2

tsp.

Strong White Flour 3

1/4

cups

Flaked Almonds 2 tbsp.

Raisins

1/4

cup

Mixed Candied Fruit

1/3

cup

(1) Dry Yeast 1

1/2

tsp.

Use Setting 2 or 3

Bagels

Ingredients

Water 1 cup

Sugar 1

1/2

tsp.

Salt 1 tsp.

Strong White Flour 3 cups

Strong Dry Yeast 1 tsp.

Use Setting 9

Method

Makes 10 bagels.

1

Measure water, sugar,

salt, flour and yeast

into baking pan.

2

Insert baking pan

securely into unit, close

lid.

3

Select setting 9 and

push start button.

4

When dough is ready,

remove from pan and

turn dough out onto a

lightly-floured surface.

5

Divide into 10 equal

portions. Roll into

smooth balls. Use thumbs

to make a 1

1/2

inch hole

in the centre of each

ball.

6

Place on a greased

baking sheet.

7

Grease top of each bagel

with vegetable oil. Cover

with wax paper and dry

towel. Place in a warm

area free of drafts and

allow to rise for

approximately

30 minutes.

8

Meanwhile, bring 2 litres of water and 1 tablespoon

sugar to boil.

9

Simmer 3 to 4 bagels at a time in water for 1 to 2

minutes. Turn once or twice.

10

Remove with slotted spoon. Drain on paper towels.

Place on greased baking sheet dusted with oatmeal.

11

Brush lightly with egg yolk and water mixture.

12

Sprinkle with poppy or sesame seeds, diced onion,

garlic chips, or grated cheddar cheese, if desired.

13

Bake at 200°C (400°F) gas mark 6 for 25 to 30 minutes.

Croissants

Ingredients

Water

3/4

cup

Skim Milk Powder 2 tbsp.

Sugar 1 tbsp.

Salt 1 tsp.

Butter 1 tbsp.

Strong White Flour 2 cups

(1) Dry Yeast 3 tsp.

Butter Chilled and sliced

1/2

cup

Egg 1 large (whisked together with

1 tbsp. of cold water)

Use Setting 9

Method

Makes 12 croissants.

1

Measure water, dry milk, sugar, salt, butter, flour

into baking pan. Sprinkle yeast into centre of flour.

2

Insert baking pan securely into unit, close lid.

3

Select setting 9 and push start button.

4

Meanwhile, roll

1/2

cup of chilled butter slices

between two sheets of waxed paper into a 25 x

18cm (10 x 7 inch) rectangle. Chill at least 1 hour.

5

The breadmaker will beep 3 times and the display

will show ‘END’ when dough is ready.

6

Remove dough from pan and roll dough out to

7mm (

1/4

inch) thickness

on a lightly-floured

surface into a 30cm (12

inch) square.

7

Place chilled butter on

centre third of dough.

Fold each side over the

buttered side. Roll

dough to 50 x 36cm (20

x 14 inch) rectangle.

8

Fold dough into third,

seal edges. Roll into a 50

x 36cm (20 x 14inch)

rectangle. Fold and roll

twice more. Cover

securely with plastic

wrap. Chill in freezer for

20 minutes. Repeat

folding and rolling 3

times.

9

Roll dough to 3mm

(

1/8

") thickness into a 25

x 37.5cm (10 x 15”)

rectangle. Cut into 6

squares. Cut each

square in half to form

12 triangles.

10

Roll each triangle

loosely, starting from the wide end. Place seam side

down on greased baking pan.

11

Curve ends. Sprinkle water on top. Cover lightly

with damp cloth and allow to rise in a warm area

free from drafts 45 to 50 minutes or until doubled

in size.

12

Brush lightly with beaten egg and water.

13

Bake at 190°C (375°F) gas mark 5 for 10 to 15

minutes, or until golden brown and flaky.

Pizza dough

Ingredient

Water 1 cup

Butter 1 tbsp.

Sugar 2 tbsp.

Salt 1 tsp.

Strong White Flour 2

3/4

cups

Dry Yeast 1 tbsp.

Use setting 9

Makes one deep pan pizza base.

1

Place water, butter, sugar and salt into baking pan.

2

Add flour. Sprinkle yeast into centre of flour.

3

Select setting 9 and push Start Button.

4

The breadmaker will beep 3 times and the display

will show ‘END’ when dough is ready.

5

Preheat your oven to 200°C (400°F) gas mark 6.

6

Remove dough from pan and press dough into a

lightly greased 30cm (12") pizza pan. Brush lightly

with vegetable oil. Cover dough and allow to stand

15 minutes in a warm draft free area.

7

Spoon tomato or pizza sauce over dough, top with

your favourite ingredients and grated Mozzarella

cheese.

8

Bake at 200°C (400°F) gas mark 6 for 25-30 minutes

or until crust is golden brown and cheese is bubbly.

NOTE: For a thinner crust pizza, divide dough in

half and press into 2 x 30cm (12") pans.

White rolls

Ingredients

Water 1

1/4

cups

Skimmed Milk Powder 1 tbsp.

Butter 2 tbsp.

Sugar 2 tbsp.

Salt 1

1/2

tsp.

White Flour 3

1/4

cups

Strong Dry Yeast 1

1/2

tsp.

Use setting 9

Method

Makes 12 rolls.

1

Follow standard method until dough is ready.

2

Remove dough from pan and turn dough out onto

a lightly floured surface.

3

Divide into 12 equal pieces.

4

Shape each into a ball.

5

Place in greased muffin tins or on a well greased

baking tray

6

Brush lightly with melted butter

7

Let stand, covered for 20-25 minutes or until double

in size.

8

Bake at 190°C (375°F) gas mark 5 for 15-20 minutes.

Wholemeal rolls

Ingredients

Water 1

1/4

cups

Skimmed Milk Powder 2 tbsp

Butter 2 tbsp

Honey 2 tbsp

Molasses 1 tbsp

Salt 1

1/2

tsp

Strong Wholemeal Flour 3

1/4

cups

Dry Yeast 1

1/2

tsp

Use setting 9

Method

Makes 12 rolls.

Follow method given for white rolls.

NOTE: To make a lighter textured roll, replace 1 cup of

strong wholemeal flour with 1 cup of strong white flour.

Raspberry braid

Ingredient

Water 1 cup

Egg (beaten) 1 medium

Butter 2 tbsp.

Sugar

1/4

cup

Salt

3/4

tsp

Strong White Floor 3

3/4

cups

Dry Yeast 2 tsp

Use Setting 9

Method

Makes 2 braids.

19

20

1

Measure ingredients into baking pan.

2

Insert baking pan securely into baking unit, close lid.

3

Select dough setting.

4

Push start button.

5

The breadmaker will beep 3 times and the display

will show ‘END’ when dough is ready.

6

Remove dough from pan and on a lightly floured

surface divide dough into half.

7

Roll each half into a 36 x 20cm (14 x 8inch) rectangle.

8

Spread

3/8

cup raspberry jam lengthways down

centre third of each rectangle.

9

Make diagonal cuts from the outer edges 2.5cm

(1inch) apart and 7.5cm (3inches) long.

10

Fold alternate strips of

dough over filling.

11

Place on greased

baking sheets.

12

Brush with melted and

cooled butter.

13

Let rise 30 minutes

(until well risen).

14

Brush with an egg yolk

and 1 tbsp. water

mixture.

15

Combine until crumbly:

2 tbsp. soft butter

2 tbsp. brown sugar

1/4

ground almonds

1/8

cup flour

1 tsp. Nutmeg

16

Sprinkle half over each dough.

17

Bake at 175°C (350°F) gas mark 4 for 30-35 minutes.

Hot cross buns

Ingredients

Milk 1 cup

Butter

1/4

cup

Sugar

1/3

cup

Egg (beaten) 1 large

Salt 1 tsp

Strong White Flour 3

3/4

cups

Cinnamon 1 tsp

Ground clovers

1/2

tsp

Nutmeg

1/4

tsp

Raisins* 1 cup

Dry Yeast 2 tsp

Use setting 9

Method

Makes 12 buns.

1

Measure ingredients into baking pan.

2

Insert baking pan securely into unit, close lid.

3

Select dough setting.

4

Push start button.

5

The breadmaker will beep 3 times and the display

will flash ‘END’ when bread is done.

6

Remove dough from pan and divide into 12 pieces.

7

Shape into round, slightly flattened buns.

8

Place 5cm (2”) apart on greased baking sheets.

9

Cover and let rise 30 minutes or until double in size.

10

Combine (and brush on buns) 1 slightly beaten egg

with 1 tbsp. water.

11

Slash top of bun to form a cross.

12

Bake at 190°C (375°F) gas mark 5 for 16-18 minutes.

13

Drizzle ‘cross’, while hot, with icing sugar glaze

consisting of:

3/4

cup sifted icing sugar

1 tbsp. milk

2 drops almond flavouring

*Add raisins approximately 25 mins into the cycle

(otherwise they will become somewhat ‘chopped’).

English muffins

Ingredients

Milk 1 cup

Egg (beaten) 2 medium

Butter 2 tbsp

Sugar 2 tbsp

Salt 1 tsp

Strong White Flour 3 cups

Dry Yeast 2 tsp

Oatmeal (for sprinkling)** 1 cup(approx)

Use Setting 9

Method

Makes 20 muffins.

1

Measure ingredients (except oatmeal) into baking pan.

2

Insert baking pan securely into unit, close lid.

3

Select dough setting.

4

Push start button.

5

The breadmaker will beep 3 times and the display

will flash ‘END’ when bread is done.

6

Remove dough from pan and roll to 7mm (

1/4

inch) thick.

7

Cut into 7.5cm (3”) circles.

8

*Place on oatmeal sprinkled baking sheets.

9

Brush with water and sprinkle with oatmeal.

10

Cover and let rise 30 minutes.

11

Grill 6-7 minutes on each side or until golden brown.

Raisin kolocky

Ingredients

Water 1 cup

Skimmed Milk Powder 1 tbsp.

Sugar

1/4

cup

Butter 2 tbsp.

Egg (beaten) 1 large

Salt

3/4

tsp.

Strong White Flour 3

1/2

cups

Dry Yeast 1 tbsp.

Use setting 9

Method

Makes 18-20 buns.

1

Measure ingredients into baking pan.

21

2

Insert baking pan securely into baking unit, close

lid.

3

Select dough setting.

4

Push start button.

5

The breadmaker will beep 3 times and the display

will show ‘END’ when dough is ready.

6

Remove dough from pan.

7

Roll dough out to 12mm (

1/2

”) thick.

8

Cut with a 6.5cm (2

1/2

”) biscuit cutter.

9

Place 5cm (2”) apart on greased baking sheets.

10

Cover and let rise 30 minutes or until double in size.

11

Press an indent in the centre of each bun, leaving a

7mm (

1/4

”) rim around the edge.

12

Fill with raisin filling.

13

Bake at 200°C (400°F) gas mark 6 for 10 minutes.

Raisin filling Combine:

2 cups seedless raisins

1 cup brown sugar

1 tsp cinnamon

1/2

tsp. allspice

1

1/3

cup water

Bring to boil stirring constantly

Cook 1 minute longer.

Remove from heat and cool.

Doughnuts

Ingredients

Milk 1

1/4

cups

Egg (beaten) 1 medium

Butter

1/4

cup

Sugar

1/4

cup

Salt 1 tsp.

Strong White Flour 3

3/4

cups

Dry Yeast 1

1/2

tsp.

Use setting 9

Method

Makes 2 dozen doughnuts.

1

Measure ingredients into baking pan.

2

Insert baking pan securely into unit, close lid.

3

Select dough setting.

4

Push start button.

5

The breadmaker will beep 3 times and the display

will flash ‘END’ when bread is done.

6

Roll dough to 12mm (

1/2

”) thick.

7

Cut with a 6.5cm (2

1/2

”) doughnut cutter.

8

Let rise, covered, 30 minutes or until double in size.

9

Deep fat fry at 190°C (375°F) gas mark 5.

10

Turn doughnuts as they rise to the surface. Fry until

brown on both sides.

11

Drain on absorbent paper.

12

Dip in caster sugar (or caster sugar mixed with

1/2

tsp cinnamon)

Standard cake mix

Ingredients group 1

Softened/melted butter

3/4

cup

Vanilla Essence

1/2

tsp

Eggs (beaten) 4 medium

Water

3/8

cup

Ingredients group 2

Plain White Flour 2 cups

Baking Powder 2 tsp

Caster Sugar

1/4

cups

Setting 10

Method

1

Mix group 1 together.

2

Sieve group 2 together.

3

Combine groups 1 and 2 together.

4

Put into breadpan.

5

Select setting 10.

6

Push start button.

7

The breadmaker will beep 3 times and the display

will flash ‘END’ when cake is done.

8Push and hold down stop button until buzzer sounds.

9

Unplug breadmaker.

10

Using oven mitts, remove pan from unit and allow

to cool.

11

Carefully remove cake from pan.

Variations

Cherries - 1 cup of cherries, halved (wash thoroughly to

remove the excess syrup) and allow them to drain

and dry on absorbent paper. Add the cherries 15

minutes into the program.

Mixed fruit -

5/8

cup. Add the mixed fruit 15 minutes

into the program.

Chocolate chips - 1/2 cup. Add 15 minutes into the program.

Banana nut cake

Premeasure ingredient groups (sieve together

ingredient Group 2). Place in bowls near Breadmaker.

Ingredient group 1

Butter 2 tbsp

Milk 1 tbsp

Banana (mashed) 1 cup

Egg 1 large

Walnuts (chopped)

1/2

cup

Lemon Rind 1 tsp

Ingredient group 2

Plain White Flour 1

1/2

cups

Bicarbonate of Soda

1/2

tsp

Baking Powder

1/4

tsp

Granulated Sugar

1/2

cup

Salt

1/4

tsp

Use setting 10

Method

Follow method given for standard cake mix.

Apple & walnut cake

Premeasure ingredient groups (sieve together

ingredient Group 2). Place in bowls near Breadmaker.

Ingredient group 1

Softened Butter 2 tbsp

Milk 1 tbsp

Raw, Grated, Peeled, Granny Smith Apples 1

1/4

cups

Egg 1 large

Chopped Walnuts

1/2

cup

Chopped Dates (optional)

1/2

cup

Ingredient group 2

Plain White Flour 2 cups

Bicarbonate of Soda

1/2

tsp

Baking Powder

1/4

tsp

Granulated Sugar

1/2

cup

Salt

1/4

tsp

Ground Cinnamon

1/4

tsp.

Ground Nutmeg

1/4

tsp.

Use setting 10

Method

Follow method given for standard cake mix.

NOTE: Drain apples to remove excess juice before

mixing with other ingredients.

Jam Making

Jam is made by boiling the fruit, sugar and lemon

juice until it forms a ‘gel’ which sets on cooling. In

order for this ‘gel’ to form, all jam recipes require the

following:

a) Pectin is found in the cell walls of fruit and the

amount present depends on the type of fruit and

the age and quantity of the fruit.

b) Sugar.

c) Lemon Juice (acid).

It is important that these substances are present in

the right proportions.

If you wish to experiment and make your own jam

recipes, use the guidelines for the ingredients to use.

DO NOT USE MORE THAN 3 CUPS OF FRUIT. You may

find that you will have to experiment with different

quantities of lemon juice and use different types of

sugar, when making your own recipes. This is due to

different fruits having different pectin and acid

content. This means they require different

concentrations of lemon juice and sugar in order to

form a ‘gel’. Use good quality fruit which is just ripe

(or slightly under ripe) when it has its highest pectin

content. NEVER USE FRUIT WHICH IS OF POOR

QUALITY OR OVER-RIPE.

Safety notes when making jam

Do not open the lid during the jam cycle.

Once finished leave the jam for about 10 mins

before opening lid. Then open lid very slowly. Carefully

remove the kneading blade using metal tongs, before

pouring the jam into prepared warm jars.

Using oven gloves and slowly pour the jam into

prepared jar(s), (cleaned and warmed). Allow to cool

thoroughly and once cooled store the jam in the fridge.

Jam recipe

Ingredients Plum Strawberry

Fruit (prepared chopped) 3 cups* 3 cups*

Preserving Sugar 1 cup 1 cup

Lemon Juice 3 tbsp 3 tbsp

Use setting 11 11

Method

1Measure the ingredients into baking pan.

2Insert the baking pan securely into Breadmaker,

close lid.

3 Select setting 11

4Push start button.

5The breadmaker will beep 3 times and the display

will flash ‘END’ when the jam is done.

6Using oven mitts, remove pan from unit.

NOTE: Plums should be washed, destoned and cut

into pieces. Strawberries should be washed, hulled and

cut into pieces.

NOTE: The fruits in the recipes above were fresh

and ripe. The quantity of jam made is approximately

one medium sized jar. Wide necked jars are easier and

safer to fill.

If the jam is not setting at the end of the jam

programme, cooking can be continued on the

Extrabake programme ’0’, provided the breadmaker

has not been switched off. Try an Extrabake time of 30

minutes. Note Extrabake can only be used once at the

end of the programme.

*You can also try fruit combined with baking

apples, this will achieve a firmer set, combine 2

1/2

cups

of fruit with

1/2

cup of baking apples, (plus sugar and

lemon juice as in recipe). Alternatively specially

prepared pectin products can be added to achieve the

required set.

22

Fastbake

For Fastbake models only

(48230 series)

The Fastbake programme (1 hour 20mins) is

designed to produce a traditional white loaf in a

fraction of the time it takes with the standard

programme. Quality of taste and texture is generally

retained using this method. The cycle time is reduced

by starting the dough mixture at higher temperature

so the ingredients and temperature are more critical.

•As the Fastbake programme is dependent on the

correct water temperature, it is recommended that

you do not use the delay timer.

•Use lukewarm water at 30-32°C. If cooler liquid is

used a short loaf of bread will be obtained. If

hotter liquid is used, the yeast can be killed.

•All ingredients should be at room temperature.

•Do not attempt to make 100% whole wheat or

other natural grain breads, as this setting is

unsuitable.

•Always use strong white bread flour, recipes using

Fastbake should contain at least 65% bread flour.

•Do not open the lid.

•The keep warm function operates as usual with this

programme (bread will be kept warm for 1 hour).

•If baking several loaves, turn off, remove the pan

and allow to cool with the lid open for at least 30

minutes between makings. This will allow the

control to cool down for accurate temperature

sensing which is critical for Fastbake.

•A crack may form on top of the crust caused by the

higher temperature which is a feature of traditional

bread.

•Loafs of bread made on this setting can be shorter.

Fastbake white bread

Ingredients 600gms(11/3lb) 700gms(11/2lb) 800gms(13/4lb)

Water 11/8cup 11/4cups 13/4cups

Sugar 2 tbsp 21/2tbsp 23/4tbsp

Salt 1 tsp 1 tsp 1 tsp

Skimmed Milk Powder

2 tbsp 21/2tbsp 23/4tbsp

Sunflower Oil 3 tbsp 4 tbsp 5 tbsp

Strong White Flour 3 cups 31/2cups 4 cups

Fast Acting Yeast 21/2tsp 21/2tsp 21/2tsp

Use Setting 12 12 12

Method

1Measure ingredients into baking pan in the order

shown above.

2Insert baking pan into unit, close lid.

3Select setting 12 and press start button, baking time

is 80 minutes.

4The breadmaker will bleep 3 times. The display will

flash ‘END’ when the bread is done.

5Using oven mitts, remove the baking pan from the

unit.

6 Remove bread from the baking pan (and kneading

blade from bread if necessary).

7Allow to cool before slicing.

23

Extrabake

If at the end of a programme the bread is too light

in colour or the crust is too soft, the Extrabake

function can be used.

The Extrabake programme can be activated at the

end of any of the baking programmes (except setting 9

for dough), when ‘END’ appears in the display window.

Do not switch off the breadmaker or the Extrabake

function will be lost.

1

Press STOP button to end the keep warm function

(display will either show ‘SEL’ or will be blank).

2

Remove the bread by waiting 5 minutes to allow

the bread to cool and shake the bread out.

3

Remove the kneading blade if it is still inside the

base of the bread, or in the base of the pan.

4

Replace the loaf in the pan and replace into the

unit, close lid.

5

Press select button to select 0 programme for

Extrabake. For your first time using the Extrabake

programme follow steps 6-7, if you have used the

auto setting before and did not like the result

follow steps 8-10.

Auto setting

6

Press start button to start the Extrabake 20 minute

programme (display will show ‘0:20’).

7

After Extrabake programme has finished display

will show ‘END’ and will bleep.

Manual setting

8

Press ‘ ‘ or ‘ ‘ button to set the Extrabake time

you want (ie press ‘ ‘ 10 times). Display will show

‘0:10’ Extrabake times between 1 hour and 1

minute can be used.

9

Press START button to start the Extrabake

programme.

10

After the Extrabake programme has finished the

breadmaker will bleep (display will show ‘SEL’ or

will be blank).

11

Push and hold down the stop button until buzzer

sounds.

The bread is now done.

Use oven mitts to remove the baking pan from the

unit. Remove bread from the baking pan. Allow to

cool before slicing.

24

25

Baking cycle times

Setting 1 2 3 4 5 6 7 8 9 10 11

Type/size BASIC BASIC LARGE WHOLE WHOLE WHOLE FRENCH SWEET DOUGH CAKE JAM

SMALL LARGE DARK WHEAT WHEAT WHEAT

SMALL LARGE LARGE

RAPID

Rest – – – 30 min** 30 min** 15 min** – – – -

Knead 1 6 min 6 min 6 min 6 min 6 min 8 min 8 min 6 min 6 min 6 min 15 min*

Knead 2 27 min 31 min 31 min 18 min 25 min 25 min 25 min 31 min 24min 14 min 45 min*

Rise 1 23 min 29 min 29 min 76 min 79 min 39 min 34 min 40 min 60 min – -

Punch 1 – – – 10 sec 15 sec 15 sec 5 sec 5 sec – – -

Punch 2 – – – – – - 10 sec 10 sec – – -

Punch 3 – – – – – - 5 sec 5 sec – – -

Rest – – – 30 min 30 min 15 min 29 min 29 min – – -

Shape 1 5 sec 5 sec 5 sec 3 sec 3 sec 5 sec 5 sec - - - -

Shape 2 10 sec 10 sec 10 sec - - - 10 sec 10 sec – – -

Shape 3 5 sec 5 sec 5 sec - - - 5 sec 5 sec – – -

Rise 2 64 min 54 min 54 min 55 min 45 min 45 min 54 min 49 min – – -

Bake 45 min 50 min 70 min 45 min 55 min 56 min 65 min 50 min - 90 min -

Total Cycle Time 2:45 2.50 3:10 4:20 4:30 3:20 3:30 3:25 1:30 1:50 1.00

Keep Warm 60 min 60 min 60 min 60 min 60 min 60 min 60 min 60 min - 60 min -

* Mix and warm cycle

** See page 8

Need help?

26

Questions about general

performance and operation

Question 1

How do I make doughnuts with my

Breadmaker?

How does it make the hole?

The Breadmaker only makes the dough for the

doughnuts. You must form and fry the doughnuts in a

conventional deep fryer.

Question 2

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 3

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 4

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 5

How long does it take to make bread?

Timings for each setting are outlined on page 8 and

page 24.

Question 6

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 7

If the power goes off in the middle of

processing, will my breadmaker finish baking

bread or making dough?

The control unit will keep the programmed

information, for only 1-2minutes. This is if you

accidently switch off at the mains socket. If the power

is interrupted for longer than this, the display shows

SEL when switched back on, then the unfinished bread

or dough should be discarded and the process started

from the beginning.

Question 8

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 mixed.

Question 9

When setting the timer for morning, why

does the machine make sounds late at night?

The machine must start operation several hours

before 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 10

What size loaf does the Breadmaker make?

Your Breadmaker makes small 450g (1lb) large 675g

(1

1/2

lb) loaves of bread.

Question 11

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 lukewarm water for about 30 minutes.

Question 12

How many watts is my Breadmaker?

670 watts during the baking cycle. Very little power

is consumed during the kneading and rising cycles.

Question 13

Can I wash the baking pan in the

dishwasher?

No. The baking pan and kneading blade must be

washed by hand.

Question 14

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’.

It may result in a ‘soggy’ loaf of bread as excess

steam (moisture) would not be able to escape. Allow

to cool on a wire rack after baking to prevent this.

Question 15

Why did the dough only partially mix?

Why didn't it mix completely?

The batter 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. (See Baking Tips Guide on page 28-29).

27

Question 16

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.

Gluten free flour will also affect the amount of rising.

There are numerous reasons for this problem and are

outlined in the Baking Tips Guide on page 28-29).

Question 17

Why can't the delayed finish be set for

more than 12 hours? What is the minimum

time a cycle may be delayed?

The maximum length of delay is 12 hours plus the

particular cycle time. For example, setting 3 has a cycle

that takes 3:25 hours, so it may be delayed up to 15.25

hours. The minimum length of delay for each setting is

10 minutes, as the delay clock increases in 10 minute

increments.

Questions about ingredients and

recipes

Question 18

How do I know when to add raisins, nuts,

etc. to the bread?

On setting 2, 3 and 8, there is a beeper tone to

signal that you may add raisins, nuts, etc. after the

initial kneading cycle is complete. (NOTE: The beeper

sounds after 32 minutes).

In most cases, ingredients can be broken up during

the initial kneading cycle. However, if it is more

convenient for you to add them at the start, results

will be fine.

Question 19

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. (See Baking Tips Guide on page 28-29).

Question 20

Why do I get air bubbles at the top of the

bread?

This can be caused by using too much yeast.

Question 21

When using raisins, the Breadmaker

crushes them. How can I avoid this?

Ingredients such as raisins, nuts, etc., should be

added when the signal time comes on approximately

32 minutes into the cycle (after initial kneading) to

prevent this from occurring.

Question 22

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 water and/or

increase the amount of salt and/or decrease the

amount of yeast. (See Baking Tips Guide on page 28-

29).

Question 23

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

2/3

cups dry ingredients (that includes flours, 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 butter/margarine to

use.

Question 24

Is it important for ingredients to be at

room temperature before adding them to the

baking pan?

Yes, unless the delay timer is being used when it is

better if ingredients are cool.

Question 25

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. They also

typically have added ingredients, such as oats, bran,

nuts and raisins, which contribute to the shorter height

and denser texture.

Question 26

Can I premix the yeast with water?

No, the yeast must be kept dry and put into the

baking pan last, above the flour.

Baking tips for yeast breads

28

Loaf rises

then falls

‘cratered

loaf’

1 tbsp

1/4

tsp

1/8

-

1/4

tsp

• See p13

•

Loaf sides

caved in

1 tbsp

1/4

tsp

1/8

-

1/4

tsp

•

Loaf rises

too high

‘mushroom

loaf’

1 tbsp

1/4

tsp

1/2

tbsp

1 tbsp

1/8

-

1/4

tsp

• See p13

•

•

Loaf does

not rise

enough

1 tbsp

1/4

tsp

1/2

tbsp

1/8

-

1/4

tsp

•

•

• See p13

• See p13

• See p13

•

•

Flat loaf no

rising short

and heavy

• See p14

•

• See p13

•

• See p13

• See p13

•

•

Crust too

dark

1/2

tbsp

•

Crust too

light

2 tbsp

1/2

tbsp

•

•

Possible solutions

Measurement

Water or milk Increase+

Decrease -

Salt Increase +

Decrease -

Sugar or honey Increase +

Decrease -

Flour Increase +

Decrease -

Yeast Increase +

Decrease -

Ingredient

Water Not enough water or milk

or milk Liquid too hot or cold

Flour Too old

Low in gluten content

Too fine

Yeast None was added

Past sell by date

Used wrong type (fresh)

instead of dry granular

Salt Forgotten

Actually measured in tablespoons,

not teaspoons (too much)

Other causes

Ingredients not measured properly

Breadmaker unplugged or power

disruption

Ingredients spilled inside bread maker

and/or on heating element

Bread ‘mushroomed’ over edge of bread

pan, crust burned

Baking pan not properly seated inside

bread maker

Kneading blade not installed correctly

Incorrect bread setting was used

Bread not removed from baking pan

soon after baking

Breadmaker malfunctioning

Results

• Adjust accordingly

When this instruction book was developed,

hundreds of loaves of bread were baked using popular

brands of flours and yeasts available. Adjustments

were made to the recipes based on ingredients from

popular brands. For example, if you use flour processed

by a local mill it may have different characteristics and

produce different results than some of the more

popular national brands. If you followed the recipe in

the cookbook exactly and feel the results should be

better than what you are currently achieving, use this

guide to help you produce a loaf of bread to suit your

personal tastes. There are usually several possible

29

Uncooked

or partially

cooked

•

•

•

•

Uncooked

1/2

tbsp

•

Not mixed

or partially

mixed

•

• See p13

See p14

•

•

•

Loaf is

soggy

•

Gnarly

knotted top

1 tbsp

1 tbsp

•

•

See p14

Loaf core

texture

open, coarse

or uneven

1/4

tsp

1/8

-

1/4

tsp

• See p14

• See p14

Loaf core

texture

heavy and

dense

1/2

tbsp

1 tbsp

1/8

-

1/4

tsp

• See p14

Burning

odour

during

operation

•

• See p15

Breadmaker

cannot be

programmed

or started

•

•

Loaf burned

completely

•

solutions to improve each result. You can make

adjustments

one at a time, or you can try a

combination of them all at once.

We suggest

you keep records of your ‘baking experiments’- so you

can determine what adjustments were made to create

your perfect loaf.

Troubleshooting

30

Cratered bread

If the top caves in, it is probably too much moisture

inside the bread. This could be caused by using canned

fruit or vegetables. You are better to drain well and

dry first or to reduce your water by 1 tablespoon.

Crater Bread also happens with cheese bread because

each cheese has its own moisture content. A mishaped

loaf with soggy sides could result from leaving a loaf in

the machine after baking is completed.

Mushroom bread

There is too much yeast, so that it's risen too much.

Yeast is almost always measured in teaspoons and is

active dry type. Please do not mix your active dry yeast

with fast rise yeast in same bread. There could also be

too much sugar, or ingredients with sugar like dried

fruit. Decrease the sugar or honey accordingly.

Another possibility is too much water used. Try

decreasing it by

1/8

cup at a time. If a recipe still

explodes to the top, try to replace

1/4

of the total flour

with whole wheat flour/wholemeal flour.

Gnarly loaves

Your dough probably needs more moisture. It is

suggested to reduce flour 1 tablespoon at a time or to

increase liquids 1 tablespoon at a time until you reach

the right balance for your machine.

Most recipes contain sugar in some form for

sweetness and to start the yeast and to promote

browning. Salt, on the other hand inhibits the yeast,

but is needed for flavour. Thus you can control the

balance of the chemical reaction between flour, yeast,

water, sugar and salt to make a good loaf of bread

according to your desired texture, weight and

browning.

Helpline (office hours): UK (local rate) 08450 777700,

Republic of Ireland 1800 409119

444/8304/96 Rev 1

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