Morphy Richards Homebake Breadmaker

Introduction

Thank you for your recent purchase of a Morphy Richards Homebake Breadmaker. As you will soon find out there is nothing like the aroma of fresh homemade bread throughout your home.

Please take some time to familiarise yourself with your new breadmaker, what you need to do before you first use your machine and review our baking hints and tips to create perfect breads and cakes. If you carefully read through this instruction booklet we are confident you will be able to produce fantastic results time after time.

Contents

• Health And Safety
• Introduction
• Product Overview
• Features
• Before First Use
• About This Breadmaker
• Feature Overview
• Using Your Breadmaker
• Program Descriptions
• Using The Delay Timer
• Beeper
• Power Interruption
• Drop Down Blade
• Hints And Tips
• Temperatures
• Measuring Ingredients
• Understanding Baking
• Using The Right Ingredients - Flour
• Using The Right Ingredients - Others
• Glazes
• Bread Mixes
• Yogurt
• Baking Your Own Bread
• Conversion Charts
• Baking Cycle Times
• F.A.Q.s
• Troubleshooting
• Care And Cleaning
• Exclusions
• Disclaimer
• Guarantee

Recipes

• Basic - 1
• French - 2
• Wholewheat - 3
• Quick - 4
• Sweet - 5
• Fastbake - 6
• Bread Mix - 7
• Dough - 8
• Gluten Free - 9
• Cake - 10
• Sandwich - 11
• Jam 12
• Yogurt 13

Health And Safety

The use of any electrical appliance requires the following common sense safety rules. Please read these instructions carefully before using the product.

• This appliance can be used by children aged from 8 years and above and persons with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, if they have been given supervision or instruction concerning the use of the appliance in a safe way and understand the hazards involved. Children shall not play with the appliance. Cleaning and user maintenance shall not be made by children unless they are older than 8 and supervised.
• Keep the appliance and its cord out of reach of children less than 8 years.
• This appliance is intended to be used in household and similar applications such as:
  • Staff kitchen areas in shops, offices and other working environments.
  • Farm houses.
  • By clients in hotels, motels and other residential type environments.
  • Bed and breakfast type environments.
• If the supply cable is damaged, it must be replaced by the manufacturer, its service agent or similarly qualified persons in order to avoid a hazard.
• This appliance is not intended to be operated by means of an external timer or separate remote control system.
• Do not exceed the maximum quantities of flour and raising agent stated in recipes (supplied).
• WARNING: Misuse of the appliance could cause injury.
• WARNING: This appliance has a heating element which is subject to residual heat after use.
• For care and cleaning refer to page 25.

In addition, we offer the following safety advice.

Location

• Always locate your appliance away from the edge of a worktop.
• Ensure that the appliance is used on a firm, flat surface.
• Do not use the appliance outdoors, or near water.
• Do not place the appliance on or near heat sources such as gas or electric stove, ovens, or burners.

Mains Cable

• The mains cable should reach from the socket to the base unit without straining the connections.
• Do not let the mains cable hang over the edge of a worktop where a child could reach it.
• Do not let the cable run across an open space e.g. between a low socket and table.
• Do not let the cable run across a cooker or toaster or other hot area which might damage the cable.

Personal Safety

• WARNING: To protect against fire, electric shock and personal injury, do not immerse cord, plug or appliance in water or any other liquid.
• WARNING: Do not touch hot surfaces. Use oven mitts or oven gloves when removing the hot Baking Pan. Do not cover the steam vent openings under any circumstances.
• WARNING: Avoid contact with moving parts.
• Extreme caution must be observed when moving an appliance with hot contents.
• Do not use the appliance with wet or moist hands.

Treating Scalds

• Run cold water over the affected area immediately. Do not stop to remove clothing, get medical help quickly.

Other Safety Considerations

• The use of accessory attachments not recommended by the manufacturer may cause damage to the Breadmaker.
• To avoid damaging the appliance, do not place the Baking Pan or any object on top of the unit.
• Do not clean with scouring pads. Do not wash the Baking Pan, Kneading Blade, Measuring Cup or Spoons in a dishwasher.
• Keep the appliance and the cable away from heat, direct sunlight, moisture and sharp edges.
• The Baking Pan must be in place prior to switching on the appliance.
• Always remove the plug from the socket whenever the machine is not in use, when attaching accessory parts, cleaning the machine or whenever a disturbance occurs. Pull on the plug, not the cable.

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).
• Should the fuse in the mains plug require changing, replace it with a fuse of the same rating as originally fitted.
• WARNING: THIS APPLIANCE MUST BE EARTHED.

Product Overview

The breadmaker features the following components:

• (1) Viewing Window: Allows observation of the baking process.
• (2) Air Vent: For ventilation during operation.
• (3) Lid: Covers the main unit.
• (4) Lid Handle: For safely opening and closing the lid.
• (5) Main Unit: The base appliance housing the motor and controls.
• (6) Baking Pan: Removable non-stick pan where ingredients are placed for baking.
• (7) Kneading Blade: Rotates to mix and knead dough.
• (8) Rotating Shaft: The spindle on which the kneading blade is mounted.
• (9) LCD Screen: Displays program status, time, and settings.
• (10) Menu Button: Selects the desired bread making program.
• (11) Loaf Size Button: Selects small (1.5lb/680g) or large (2lb/907g) loaf size.
• (12) Time Increase Button: Adjusts time settings, used for delay timer.
• (13) Time Decrease Button: Adjusts time settings, used for delay timer.
• (14) Crust Colour Options Button: Selects light, medium, or dark crust.
• (15) Start/Stop Button: Initiates or cancels the program.
• (16) Measuring Cup: For measuring liquid and dry ingredients.
• (17) Measuring Spoon: For measuring smaller quantities of ingredients.
• (18) Kneading Blade Remover: Tool for safely removing the kneading blade.

The LCD screen displays program options such as Basic, French, Wholewheat, Quick, Sweet, Fast bake, Bread mix, Dough, Gluten free, Cake, Sandwich, Jam, Yogurt, and Bake. It also shows loaf size (MED, LRG) and crust colour options.

Before First Use

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

1. Wash the Baking Pan (6) and Kneading Blade (7) in hot soapy water, dry thoroughly.
2. Wipe the outside surface of the Main Unit (5) with a clean, damp cloth. DO NOT use scouring pads or any abrasives on any part of the Breadmaker.
3. If using for the first time, use a little oil, butter or margarine to grease the Baking Pan (6) and bake empty for about 10 minutes on the Bake program.
4. Allow to cool and then wash the Baking Pan (6) in hot soapy water and dry.
5. Place the Kneading Blade (7) on the Rotating Shaft (8) in the Baking Pan (6). During manufacturing, 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.

About This Breadmaker

• The breadmaker has two settings to make either a small (1.5lb/680g) or large (2lb/907g) loaf (approximate weight, dependent upon recipe).
• A beep signals when extra ingredients, such as fruit and nuts, can be added so they don't get chopped by the Kneading Blade (7).

Feature Overview

LCD Screen (9)

Allows you to view the browning level, loaf weight, and program selected. It also shows a countdown timer indicating the time left before completion (e.g., 3:20 is 3 hours and 20 minutes; 0:20 is 20 minutes).

Menu Button (10)

For choosing your desired bread making program.

Loaf Size Button (11)

For selecting the small (1.5lb / 680g) or large (2lb / 907g) loaf size (certain programs only).

Time Increase & Decrease Buttons (12), (13)

Can be used to delay the start of the bread making process, so the baking process completes when you require. (All programs except Fastbake, Bread Mix, Jam and Yogurt).

Crust Colour Options Button (14)

For selecting the crust colour from light, medium or dark (certain programs only).

Start (15)

Press and hold for approximately 1 second to start; a beep sounds and the colon (:) flashes before the program starts.

Stop (15)

Press and hold for approximately 2 seconds to stop the breadmaking process; a beep sounds to confirm.

Using Your Breadmaker

Follow these steps to use your breadmaker:

1. Unlock and Remove Baking Pan: Twist the Baking Pan (6) anti-clockwise to unlock. Remove it from the Main Unit (5).
2. Attach Kneading Blade: Attach the Kneading Blade (7) to the Rotating Shaft (8) by pushing it on.
3. Add Ingredients: Carefully measure the ingredients and add them to the Baking Pan (6) in the order listed in the recipe. A sample recipe for basic white bread is provided:
   • Fast action yeast: 1¼ tsp
   • Strong white bread flour: 3 cup (432g)
   • Salt: 1¼ tsp
   • Sugar: 2¼ tbsp
   • Sunflower oil: 2½ tbsp
   • Skimmed milk powder: 2½ tbsp
   • Water: 1⅛ cup (270ml) - Use tepid water (21-28°C)

   Important: Use tepid water (21-28°C). When adding the yeast, ensure it does not come into contact with the water, or it will activate. Ensure the blade is kept in the upright position when adding ingredients (see page 9).

4. Secure Baking Pan: Put the Baking Pan (6) back into the Main Unit (3), turning clockwise to lock into place. Ensure it is secured correctly.
5. Close Lid: Close the Lid (3).
6. Plug In: Plug the Breadmaker into the mains outlet. The Breadmaker will automatically default to the Basic program and time.
7. Select Program: Select the desired program by pressing the Menu Button (10). Every time you press the button, you will hear a beep to confirm.
8. Select Loaf Size: Press the Loaf Size Button (11) to choose between a small (1.5lb / 680g) or large (2lb / 907g) loaf.
9. Select Crust Colour: Choose the desired crust colour by pressing the Crust Colour Options Button (14).
10. Set Delay Timer (Optional): If you wish to delay the start time, set the delay now. Use the Time Increase and Decrease Buttons (12), (13) to adjust the time. You can delay between 10 minutes and 10 hours. The displayed time includes baking time. (Certain programs only, see page 8).
11. Start Program: Hold down the Start/Stop Button (15) for a few seconds to start the machine. The Breadmaker will beep, and the colon (:) will flash.
12. Program Completion: The Breadmaker will beep when finished and the display will show 0:00. It will automatically switch to Keep Warm for 60 minutes.
13. Remove Loaf: WARNING: USE OVEN GLOVES. Switch the Breadmaker off at the wall. Lift the Lid (3) and remove the Baking Pan (6). Allow to cool for a few minutes. Remove the loaf from the Baking Pan (6) and allow to cool fully on a wire rack. Remove the Kneading Blade (7) from the base of the loaf using the Kneading Blade Remover (18).

Program Descriptions

The breadmaker offers various programs:

• 1 Basic: For white and brown bread. Can also be used for flavoured breads with added herbs and raisins.
• 2 French: For baking bread with a crisper crust and lighter texture.
• 3 Wholewheat or Granary Loaves: Features a longer rising time for wholegrain. Delay timer is not advised.
• 4 Quick: For teabreads and other loaves made without yeast in a shorter time. Loaves are smaller and more dense.
• 5 Sweet: For sweet bread such as fruit loaf, producing a crisper crust due to sugar content.
• 6 Fastbake: For a 2lb (907g) white loaf in a reduced time; texture may be more moist.
• 7 Bread mix: For use with 500g packets of shop-bought bread mix. Follow packet instructions for water.
• 8 Dough: Prepares dough only; does not bake. Allows shaping into rolls, pizza bases, etc. Do not exceed 1kg (2lb) of combined ingredients.
• 9 Gluten Free: For gluten-free bread and cakes. These are moist but have reduced keeping qualities.
• 10 Cake: Mixes and bakes for a preset time. Offers two cook time options (3 hours 5 minutes or 3 hours 20 minutes).
• 11 Sandwich: For light texture bread with a soft crust that tends to wrinkle on cooling.
• 12 Jam: For making jam and marmalade. Not suitable for softening peel for marmalade.
• 13 Yogurt: For making natural yogurt using a controlled low temperature over 10 hours.
• 14 Extra Bake: Increases baking time on selected programs, useful for setting jams and marmalade. Requires manual stopping.

Using The Delay Timer

The timer can delay the start of the baking program for up to 13 hours. Do not use with perishable ingredients like eggs or fresh dairy produce.

1. Calculate the desired ready time and the difference from the current time.
2. Use the Time Increase/Decrease buttons (12, 13) to set the delay time in 10-minute increments.
3. Press Start/Stop (15) to confirm. The colon (:) will flash.

• To cancel, press and hold Start/Stop (15) for 2 seconds.
• The delay timer is not available on programs 6, 7, 9, 12.

Beeper

The beeper sounds:

• When pressing any button.
• During the second kneading cycle to indicate when to add fruit, nuts, etc.
• When the program finishes.
• When keep warm finishes.

Power Interruption

If a power supply failure occurs, ingredients must be discarded, and you must start again with fresh ingredients.

Drop Down Blade

Ensure the blade is in the upright position before starting the machine. Use a suitable utensil to hold the blade if needed when adding flour.

Hints And Tips

• Place all recipe ingredients into the Baking Pan (6) so that the yeast does not touch any liquid.
• When using program 8 (Dough), remove the dough at the end, shape, glaze, and leave to rise before oven baking.
• Humidity and high altitudes may require adjustments to flour, yeast, sugar, or water quantities.
• For a 'lightly floured surface', use about 1 to 2 tablespoons of flour.
• If dough shrinks back when rolling, let it rest covered for a few minutes before rolling again.
• Dough can be wrapped and frozen; thaw and bring to room temperature before use.
• After 5 minutes of kneading, check dough consistency. Adjust with liquid if too dry, or flour if too wet (½ to 1 tablespoon at a time).
• Homemade bread stales more quickly than commercial bread due to lack of preservatives.
• Do not open the Lid (3) while the Breadmaker is operating, as this affects bread quality. Only open when the recipe requires adding ingredients.

Temperatures

The Breadmaker operates best between 15°C and 34°C. All ingredients and liquids should be warmed to room temperature (21°C / 70°F). Ingredients below 10°C (50°F) may not activate the yeast. Hot liquids above 40°C (104°F) may kill the yeast.

Measuring Ingredients

Precise and accurate measurement of ingredients is crucial for successful baking. Use the provided Measuring Cup (16) and Measuring Spoon (17). Do not use standard kitchen spoons.

Measuring Cup (16)

The cup is marked in 'volume measurement' scales, equivalent to 8 fl oz, with 1/16 divisions. Use a good quality set of digital scales for consistency and accuracy.

Liquid Measurements

Place the Measuring Cup (16) on a horizontal flat surface and read at eye level. Align the liquid level line to the measurement mark.

Dry Measurements

Gently spoon ingredients into the Measuring Cup (16) and level off with a knife. Do not tap the cup, as this packs the ingredients and can lead to excess amounts. Do not sift flour unless stated.

For small amounts, use the Measuring Spoon (17) for tablespoons (tbsp) and teaspoons (tsp). Measurements must be leveled, not heaped.

Please note: The measuring cups are based on the American standard 8 fluid ounce cup, NOT the 10 fluid ounce British cup.

Accurate measuring of ingredients is vital.

Understanding Baking

Baking bread is a science involving the precise combination of flour, water, and yeast to produce bread. Never exceed the total amount of 5 cups of dry ingredients (including flour, oats, oatmeal, bran) or 3 teaspoons of yeast and 5 teaspoons of baking powder in self-created recipes.

Using The Right Ingredients - Flour

• All Purpose Flour/Plain Flour: A blend of refined hard and soft wheat flours, suitable for cakes and quick breads.
• Strong White Flour/Bread Flour: High gluten/protein flour, ideal for kneading and producing a good dough structure. Recommended for this breadmaker.
• Wholewheat Flour/Wholemeal Flour: Milled from the entire wheat kernel, resulting in heavier, more nutritious breads. Can be mixed with bread flour for a lighter texture.
• Self-Raising Flour: Contains leavening agents that interfere with bread and cake making; not recommended.
• Bran: Outer portions of wheat/rye grains, added for nutritional enrichment, heartiness, and flavour.
• Oatmeal: Rolled or steel-cut oats, used for flavour and texture enhancement.

Using The Right Ingredients - Others

• Yeasts (Active Dry Yeast): Produces gas for bread to rise. Fast action yeast is recommended. Test yeast for freshness by mixing with lukewarm water and sugar; it should foam and produce a strong aroma.
• Sugar: Important for colour and flavour, and as food for yeast. Artificial sweeteners cannot be used.
• Salt: Balances flavour and crust colour, and limits yeast growth. Do not increase amounts.
• Eggs: Add richness and a velvety texture. Medium eggs are used in recipes.
• Sunflower Oil: Tenderises yeast breads. Butter or margarine can be substituted (softened if cold).
• Baking Powder: A raising agent for cakes, works when liquid is added.
• Bicarbonate Of Soda: Another raising agent for cakes, works during baking.

Liquids/Milk

Milk or powdered milk and water can be used. Milk improves flavour, texture, and softens the crust. Water alone produces a crisp crust. Juice can be added for flavour.

For recipes suggesting dry skimmed milk, if using fresh milk, ensure it is at the recommended 21-28°C. To balance flavour, for every tbsp of milk powder, use the equivalent amount of milk from the table below, then add water to meet the total recipe quantity.

Glazes

Enhance your baked bread with these glazes:

• Egg Glaze: Beat 1 egg with 1 tbsp water; brush generously (apply to doughs before baking).
• Melted Butter Crust: Brush melted butter over baked bread for a softer, tender crust.
• Milk Glaze: Brush baked bread with milk or cream for a softer, shiny crust.
• Sweet Icing Glaze: Mix 1 cup sifted icing sugar with 1-2 tbsp milk to a glaze consistency; drizzle over sweet breads.
• Poppy/Sesame/Caraway Seeds/Oatmeal: Sprinkle generously over glazed bread.

Bread Mixes

Use 500g packet bread mixes with Program 7. This program uses the whole pack for simplicity.

Yogurt

To make yogurt, use natural bio live yogurt. Ensure it is fresh. Pasteurised natural yogurt is not suitable.

Baking Your Own Bread

The Breadmaker allows even inexperienced bakers to achieve satisfying results. It mixes, kneads, proves, and bakes dough. It can also prepare dough for baking in a conventional oven. Recipes are tailored for this machine and tested in its units. Ingredients must be added in the order listed, and the kneading blade must be in the upright position before starting. Do not exceed specified flour amounts, as this can lead to unsatisfactory performance. Use the provided recipes as a guide for adapting your own.

Image Description: A collage of images showing different types of bread: a sliced loaf with a dark crust, a rustic loaf on a cooling rack, a pizza with toppings, a close-up of a sliced loaf with a light crust, a loaf with a dark crust, and a close-up of a sliced loaf.

Recipes

Basic (Prog 1.)

Basic White Bread

Sun-Dried Tomato Loaf

French (Prog 2.)

French Bread

Wholewheat (Prog 3.)

Wholewheat Bread

Granary Loaf

Quick (Prog 4.)

Banana and Walnut Bread

Ingredients Group 1

Ingredients Group 2

Method:

1. Mix group 1 together in a bowl.
2. Mix group 2 together in a second bowl.
3. Combine the contents of both bowls to make a stiff mixture.
4. Place mixture into Baking Pan.
5. Serve cold, with or without butter.

Porridge Oats Bread

Sweet (Prog 5.)

Mixed Fruit Loaf

† Add when the beeper sounds

Cranberry and Orange Loaf

† Add when the beeper sounds.

Fastbake (Prog 6.)

Fastbake Large White

For best results use the dark crust setting.

* Water measurement is crucial for the Fastbake recipe. The ml scale should be used for greater accuracy.

Bread Mix (Prog 7.)

Refer to on-pack instructions utilising the whole 500g Bread Mix with the required volume of water. Put the Bread mix into the Baking Pan first, add water last.

Dough (Prog 8.)

White Bread Rolls

A little extra melted butter to glaze.

Method:

1. Lightly knead and shape the dough into 6 rolls.
2. Place on a greased baking tray.
3. Brush lightly with melted butter.
4. Cover loosely with cling film for 20-25 minutes or until doubled in size.
5. Pre-heat the oven at 190°C (gas mark 5, 375°F) and then bake for approx 15-20 minutes.

Ciabatta

Method:

1. Pour the wet dough onto a lightly floured board, cover with a bowl and leave to rest for 20 minutes.
2. Place baking paper onto two baking trays, sprinkle with a little flour.
3. Divide the dough into two pieces, elongate slightly to shape and place on the baking trays. Lightly flour the surface, cover with a clean damp cloth and leave to rise for 45 minutes.
4. Preheat the oven to 220°C/ Gas Mark 7, 425°F. Dimple the dough and bake for 25 to 30 minutes spraying with water every 5 minutes to crisp the crust.

Pizza Base

Method:

1. Pre-heat oven 200°C (gas mark 6, 400°F).
2. Shape dough into a flat round. Place on one or two greased 30cm x 30cm baking tray(s). Brush lightly with oil.
3. Cover loosely with cling film for 15 minutes and allow to rise.
4. Add your desired topping.
5. Bake for approx 15-20 minutes until golden brown. Makes one thick or two thinner pizzas of approx 30cm.

Gluten Free (Prog 9.)

For Gluten Free bread and cakes. Gluten free breads may need 'refreshing' in a microwave (10-15 seconds). Fresh bread can be frozen; slice, re-assemble, wrap in foil, then a plastic bag.

Gluten Free Sundried Tomato Loaf

Gluten Free Cheese and Mustard Loaf

Method:

1. Place the eggs in a large measuring jug and beat well with a fork.
2. Add the water, oil and lemon juice and mix well. Set aside.
3. Add the salt and sugar to the Pan.
4. In a bowl, mix the flour, Xanthan gum, mustard powder and yeast.
5. Add the flour mixture and the cheese to the Pan.
6. Add the contents of the measuring jug to the Pan.
7. Within the first two minutes, while the bread is mixing, use a silicone spatula to scrape the Pan sides, to ensure all the flour has been incorporated and then close the Lid.

Gluten Free Chocolate Cake

Method:

1. Beat the eggs in a jug, add the butter, vanilla extract, lemon juice and water.
2. Place the sugar and flour in a mixing bowl and sieve in the baking powder and cocoa or cacao powder. Make a well in the middle, pour in the egg mixture and mix well with a spatula or wooden spoon.
3. Transfer the mixture to the Baking Pan.

Cake (Prog 10.)

Madeira Cake

Ingredients Group 1

Ingredients Group 2

Method:

1. Mix group 1 together in a bowl.
2. Sieve flour and baking powder together into a second bowl, stir in the sugar.
3. Combine groups 1 and 2 together, mix well.
4. Pour mixture into Baking Pan.
5. Refer to Page 21 for baking cycle times.

Mixed Fruit Cake

Ingredients Group 1

Ingredients Group 2

Method:

1. Follow method for Madeira Cake.
2. Refer to Page 21 for baking cycle times.

Ginger Cake

Method:

1. In a bowl mix the first 3 ingredients.
2. Sieve the flour, baking powder and ground ginger into another bowl. Ensure the sugar is free from lumps and then stir it in to the flour mixture with the chopped ginger.
3. Combine both bowls and mix well.
4. Bake for 3 hours 05 minutes.

Sandwich (Prog 11.)

Sandwich Loaf

Jam (Prog 12.)

Raspberry Jam

Comments:

• Warm the jar before filling.
• This recipe will fill approximately 1 medium (400g) jar.

Note: A jam with a light set may be made but will have reduced keeping qualities and must be refrigerated. Use 200g sugar to 330g raspberries and only 1 tsp lemon juice.

Blackberry and Apple Jam

Comments:

• The recipe will fill approx. 1 medium 400g jar.
• Warm jar before filling, pot and cover as usual.

Marmalade

Method:

1. Stir the Ma Made in the tin then weigh out half (425g) into the Pan. Save the other half for another batch.
2. Add 210ml water and 900g Preserving Sugar.
3. Close the Lid. Select Jam Program.
4. When ready, press Stop and then select Bake Program (14) for 30 minutes.
5. In the meantime warm 3-4 clean dry jam jars in the oven. Put a saucer in the fridge so that when the 30 minutes are up you can place a small amount of marmalade onto the saucer. Wait 2-3 minutes and then draw your finger across the surface. If it wrinkles the marmalade is ready for potting. If not put it on Bake setting for a few more minutes and check again.
6. When the marmalade is ready allow the Pan to stand for 3 - 4 minutes then stir with a wooden spoon before filling the warmed jars.
7. Cover the surface of the marmalade with a waxed disc and a lid or cellophane circle secured with an elastic band.

Yogurt (Prog 13.)

Note: It is very important to ensure the Baking Pan and Kneading Blade are scrupulously clean. Prior to making yogurt, inspect the Pan and then rinse with boiling water or use a branded sterilising liquid and dry. Ensure all milk is used at room temperature.

Natural Home Made Yogurt

Method:

1. Place the milk in a bowl and then whisk in the milk powder until it has dissolved.
2. Stir in the yogurt and immediately tip into the Baking Pan.
3. Select program 13, 10 hour default shows in the display, (run overnight) and then press Start.
4. In the morning, transfer to a bowl, cover and place in the fridge. Allow to chill thoroughly and use within a few days.
5. Sweeten with a little sugar, add fruit or use for other recipe dishes.

Hints and Tips

• Once you have made yogurt, you can use it to start off your next batch.

Uses for yogurt

Yogurt may be used as follows:

• In fruit or breakfast smoothies
• Spononed over granola or muesli
• Spononed over fresh berries
• Swirling into soups
• As a basis for fresh herb and crushed garlic dips, raitas, etc
• Alternative to mayo in chicken salad
• As a salad dressing: add a little olive oil and water, add a little vinegar or finely chopped onion or whole grain mustard and season to taste.
• Add Tandoori powder, and crushed garlic to yogurt and use as a marinade for chicken.
• Substitute for cream on pies and puddings.
• Drizzle on clear honey, agave nectar or maple syrup.
• Stir fruit puree through or mash up some strawberries and stir.

Conversion Charts

Liquids, Flour And Others

We recommend using the Measuring Cup and Spoon (16, 17) for consistency. The cup is based on the American 8 fl oz measurement. Alternative measurements are in millilitres (ml) for liquid and grams (g) for weight.

Note: A good quality set of accurate kitchen scales with divisions and accuracy to 2 grams is required. A measuring jug with divisions of 2 ml is required. British standard spoons with 'scrape' level tops are recommended for smaller quantities. Do not use kitchen tablespoons or teaspoons as they are inaccurate.

Water and Liquids

Flour Types

Others

Baking Cycle Times

F.A.Q.s

Question 1: What should I do if the Kneading Blade (7) comes out with the bread?

Remove it with the Kneading Blade Remover (18) before slicing the bread. Since the Kneading Blade (7) can be disconnected from the Baking Pan (6), 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 (6). 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 (7) or Baking Pan (6) may not be inserted properly. Make sure the pan is facing the right way and that it has seated correctly into the bottom of the Breadmaker.

Question 4: How long does it take to make bread?

Timings for each setting are outlined on page 21.

Question 5: Why can't I use the timer when baking with fresh milk?

The milk will spoil if left sitting in the Breadmaker too long. Fresh ingredients such as eggs and milk should never be used with the delay 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 has started to mix, which is essential on the time delay.

Question 7: When setting the timer for morning, why does the Breadmaker make sounds late at night?

The Breadmaker must start operation when the delay timer 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 (7) is stuck in the Baking Pan (6). After baking how do I get it out?

The Kneading Blade (7) 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 20 minutes.

Question 9: Can I wash the Baking Pan (6) in the dishwasher?

No. The Baking Pan (6) and Kneading Blade (7) must be washed by hand. Do not use scouring pads during cleaning.

Question 10: What will happen if I leave the finished bread in the Baking Pan (6)?

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?

The dough may be too heavy or dry. Also, the Kneading Blade (7) or Baking Pan (6) 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 its 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, Program 1 (basic small) has a cycle time of 2:53. This start is delayed by a maximum of 10:07. The minimum length of delay for each program is 10 minutes. The delay clock increases and decreases in increments of 10 minutes.

Question 14: How do I know when to add raisins, nuts, etc. to the bread?

There is a beeper tone to signal that you may add raisins, nuts, etc. during the second kneading cycle. 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 ¼ 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 ¼ 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 5 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 (page 21) 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 wholewheat / wholemeal breads are always shorter. Am I doing something wrong?

No, it is normal for wholewheat and wholemeal breads to be shorter and denser than basic or French breads. Wholewheat and wholemeal flour are heavier than white bread flour, therefore they may not rise as much during the bread baking 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 (6) first before the flour, this is especially important when the delay timer is being used.

Question 22: Why is there a large hole in the base of the bread?

This hole has been created by the Kneading Blade (7). Sometimes this hole is larger than normal. This is because the dough has rested to the side of the blade after the second kneading cycle - normal with bread makers. You could position the dough evenly in the base of the pan.

Troubleshooting

Bread Sinks in the centre.

• Too much liquid or liquid too warm. Measure ingredients accurately. Use liquids at temperatures between 21°C and 28°C.
• Salt was not added, causing bread to over rise and collapse. Measure ingredients accurately.
• Too much yeast was added. Measure ingredients accurately; if the problem persists, reduce yeast by ¼ teaspoon.
• High humidity and hot ambient temperatures can cause bread to over rise and collapse. Bake during the coolest part of the day. Try reducing the yeast by ¼ teaspoon or use liquids direct from the refrigerator. Do not use the timer function.
• High altitudes can cause the bread to over rise and then collapse during baking. Try reducing the yeast by ¼ teaspoon.
• Lid (3) is open during baking. Do not open the lid during baking.

Bread did not rise enough

• Not enough yeast was added. Measure ingredients accurately.
• Yeast is outdated or inactive. Never use outdated yeast. Store in a cool, dark place.
• Too little sugar was added. Measure ingredients accurately.
• Too much salt was added, reducing the action of the yeast. Measure ingredients accurately.
• Water was too hot and killed the yeast. Use liquids at temperatures between 21°C and 28°C.
• Yeast has been activated before program has started. 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. Bake during the coolest part of the day. Try reducing the yeast by ¼ teaspoon or use liquids directly from the refrigerator. Do not use the Timer function.
• Too much yeast. Measure ingredients accurately.
• Too much liquid. Measure ingredients accurately.
• Hot liquids accelerated the yeast action. Use liquids at temperatures between 21°C and 28°C.

Too much flour or not enough salt.

Measure ingredients accurately.

Bread dry with dense texture

• Not enough liquid added. Measure ingredients accurately.
• Flour may have passed the use-by date, or be dry, causing wet/dry imbalance. Try increasing liquid by 1 tbsp at a time.

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, dried fruits, syrups and grains will make dough heavy. This will slow down the rising and prevent the bread from baking through. Measure ingredients accurately. Never exceed the amounts in the recipe.

Bread over browned

• Too much sugar. Measure ingredients accurately.
• Crust colour set too high. Set crust colour to light.

Bread has large holes in texture.

• Water was too hot and killed the yeast. Use liquids at temperatures between 21°C and 28°C.
• Too much liquid. Measure ingredients accurately.
• Too much yeast. Measure ingredients accurately.
• High humidity and hot ambient temperatures increase yeast activity. Bake during the coolest part of the day. Try reducing the yeast by ¼ teaspoon or use liquids direct from the refrigerator. Do not use the timer function.

Bread surface is sticky.

Bread was left in the machine too long and condensation collected on the baking pan. Whenever possible, remove bread from the baking pan and cool on a wire rack before the keep warm period ends. The wet/dry balance of the ingredients may be incorrect. Measure ingredients accurately.

Care And Cleaning

H:HH message on display

Temperature in Breadmaker is too high. Press the Stop button. 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.

E:EE message on display

Temperature sensor is disconnected. Refer to Morphy Richards Helpline.

Difficult to remove from the Baking Pan (6)

The bread is sticking to the pan. The surface of the pan needs to be oiled before everyday use. Wash the pan in hot soapy water and thoroughly dry. Lightly coat the inner surface of the pan with oil, butter or margarine. Follow the guide on page 5, 'Using your Breadmaker'. When the bread pan is removed from the machine after the baking program, allow the bread to cool in the pan for 15 minutes before turning out onto a rack. Only slice the bread when fully cooled.

General Care and Cleaning

1. Caution: To prevent electrical shock, unplug the Breadmaker before cleaning.
2. Wait until the Breadmaker has cooled.
3. IMPORTANT: Do not immerse or splash either the Main Unit (5) or Lid (3) in any liquid as this may cause damage and/or electric shock.
4. Exterior: Wipe the lid and outer body of the unit with a damp cloth or slightly dampened sponge.
5. Interior: Use a damp cloth or sponge to wipe the interior of the Breadmaker.
6. Baking pan (6): Clean the Baking Pan (6) with warm soapy water. Avoid scratching the non-stick surface. Dry it thoroughly before placing it back in the Main Unit.

• Do not wash the Baking Pan (6), Measuring Cup (16), Measuring Spoon (17) or Kneading Blade (7) in the dishwasher.
• Do not soak the Baking Pan (6) for long periods as this could interfere with the working of the drive shaft.
• If the Kneading Blade becomes stuck in the Baking Pan (6), pour hot water over it and allow to soak for 30 minutes. This will enable you to remove the Kneading Blade (7) more easily.
• Be sure the Breadmaker is completely cooled before storing away.

Do not use any of these when cleaning:

• Paint thinner
• Benzine
• Steel wool pads
• Polishing powder
• Chemical dust cloth

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 in time, 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 (7) should be cleaned, then add a drop of cooking oil and replace it on the Rotating Shaft (8) in the Baking Pan (6). This will prevent sticking of the blade.
• Keep the Air Vents (2) and openings clear of dust.

Exclusions

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, misuse, negligent use or used contrary to the manufacturer's 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. The appliance has been used for hire purposes or non-domestic use.
5. The appliance is second hand.
6. Morphy Richards reserves the right not to carry out any type of servicing under the guarantee at its discretion.

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. Morphy Richards products are intended for household use only. See usage limitations within the location safety instructions.

Disclaimer

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.

For electrical products sold within the European Community: At the end of the electrical products' useful life, it should not be disposed of with household waste. Please recycle where facilities exist. Check with your Local Authority or retailer for recycling advice in your country.

Your 2 Years Warranty

PLEASE AFFIX YOUR RECEIPT/PROOF OF PURCHASE HERE. IN THE EVENT OF A CLAIM UNDER THIS WARRANTY THE AFORESAID RECEIPT/PROOF OF PURCHASE MUST BE PRODUCED TOGETHER WITH THIS WARRANTY.

1. The party selling the product ("the seller") to the original purchaser of this product ("the customer") hereby warrants that this product will be of good quality and, in good working order and, free of defects and suitable for its intended purpose under normal household use, for a period of 2 (two) years from the date of purchase (“warranty period") of this product.
2. In the event that the warranty period has not lapsed, and the product is not of a good quality, or in good working order or, it defective or is not suitable for its intended purpose under normal household use, the customer may, subject to paragraph 3 below, return the product to the seller and have the following options available:
   • Within the first 6 (six) months of the warranty: to receive a refund of the actual price paid or to exchange the product for the same or similar product of the same purchased value;
   • Within the second 6 (six) months of the warranty: to have the product exchanged for the same or similar product of the same purchased value.
3. The seller will not replace the product or refund the customer in terms of this warranty if the product:
   • has been altered contrary to the instructions provided in the product manual;
   • has been misused, abused or tampered with;
   • is defective or not in working order due to ordinary wear and tear;
   • is damaged resulting from the customer's gross negligence, recklessness, malicious behavior or criminal conduct;
   • has been utilized for commercial use.
4. This warranty applies only to the product that has been purchased from the seller and not to any expendables attached to or installed on the product by the customer.
5. Any claim in terms of the warranty must be supported by the original proof of purchase.
6. Note that the exchange item will only carry the balance of the warranty period as from the original date of purchase.