User manual BREADMAKER 2LB 33

[. . . ] 48286 Rev 1 1/10/03 2:55 pm Page 1 Essentials 2lb capacity breadmaker Please read and keep these instructions getting the best from your new breadmaker. . . Accurate measuring is essential It is essential to measure ingredient quantities carefully, even slight changes may effect loaf quality Yeast content If loaf rises too high and then collapses ensure the ingredients were measured accurately. If problem persists, reduce yeast by quarter of a teaspoon www. morphyrichards. co. uk 48286 Rev 1 1/10/03 2:55 pm Page 2 Important safety instructions The use of any electrical appliance requires the following of basic common sense safety rules. Primarily there is danger of personal injury and secondly the danger of damage to property and the appliance. These are indicated in the text by the following two conventions: WARNING: Danger of personal injury IMPORTANT: Damage to the appliance In addition we offer the following essential safety advice. Children Never allow a child to operate this appliance. [. . . ] Self-raising flour Self-raising Flour contains unnecessary leavening ingredients that will interfere with bread and cake making. 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. 11 48286 Rev 1 1/10/03 2:55 pm Page 12 Liquids/milk Liquids such as milk or a combination of powdered milk and water, can be used when making bread. Milk will improve flavour, provide a velvety texture and soften the crust, while water alone will produce a crispier crust. Some liquids call for juice (orange, apple, etc) to be added as a flavour enhancer. Eggs Eggs add richness and a velvety texture to bread doughs and cakes. Sunflower oil `Shortens' or tenderises the texture of yeast breads. If butter or margarine is used direct from the refrigerator it should be softened for easier blending during the mixing cycle. This type of raising agent does not require rising time before baking as the chemical reaction works when liquid ingredients are added. Bicarbonate of soda Bicarbonate of soda is another raising agent not to be confused or substituted for baking powder. It also does not require rising time before baking as the chemical reaction works during the baking process. Measuring 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). 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. The measuring cup is based on the American standard 8 fluid oz cup - British cup is 10 fluid oz. 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. Do not sift the flour, unless stated. When measuring small amounts of dry or liquid ingredients (ie yeast, sugar, salt, powdered milk, honey, molasses) the measuring spoon which is provided must be used. Measurements must be level, not heaped as this small difference could throw out the critical balance of the recipe. 12 48286 Rev 1 1/10/03 2:55 pm Page 13 Your breadmaker produces delicious baked goods with ease. [. . . ] Do not use the Timer function Use liquids at temperatures between 21°C and 28°C Measure ingredients accurately Set crust colour to light E:EE message on display The temperature sensor is disconnected Difficult to remove from the pan The bread is sticking to the pan The surface of the pan needs to be oiled before everyday use. Liberally coat the inner surface of the pan with oil, butter or margarine. 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. Refer to Morphy Richards helpline. 23 48286 Rev 1 1/10/03 2:55 pm Page 24 Two-year guarantee · It is important to retain the retailers receipt as proof of purchase. [. . . ]