User manual MORPHY RICHARDS ACCENTS BREADMAKER 48271 REV 2

[. . . ] BM48271 Rev2 18/7/07 16:32 Page 1 Accents Breadmaker Please read and keep these instructions Getting the best from your new appliance. . . Accurate measuring is essential It is essential to measure ingredient quantities carefully, even slight changes may effect loaf quality Yeast content If the loaf rises too high and then collapses ensure the ingredients were measured accurately. If problem persists, reduce yeast by a quarter of a teaspoon For replacement parts, help with using your Morphy Richards product, problems and lots more, contact us by phone or through our website. UK Helpline: 0870 060 2609 Replacement parts: 0870 167 6640 Ireland 1800 409119 BM48271 Rev2 18/7/07 16:32 Page 2 2 BM48271 Rev2 18/7/07 16:32 Page 3 CONTENTS - OPERATING INSTRUCTIONS Important safety instructions Electrical requirements Introduction Before first use About this breadmaker About the recipes - FEATURES Control panels buttons, display and functions Programme descriptions Beeper Baking environment - USING YOUR BREADMAKER Bread storage - CARE AND CLEANING Storing the unit Know your ingredients Measuring ingredients Ingredient temperatures Creating your own yeast breads Special glazes for yeast breads Other tips 4-6 4 5 6 6 6 6 7 8 9 11 11 11 13 13 13 14 15 16 16 17 17 - RECIPES - FURTHER INFORMATION Conversion chart Baking cycle times Troubleshooting Helpline Guarantee 18-28 28-38 28 30 34 38 38 3 BM48271 Rev2 18/7/07 16:32 Page 4 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. [. . . ] It is also food for the yeast as it is part of the fermentation process. Artificial sweeteners cannot be used as a substitute for sugar as the yeast will not react properly with them. Salt Salt is necessary to balance the flavour of breads and cakes, as well as for the crust colour that develops during baking. Salt also limits the growth of yeast so the amounts shown in the recipes should not be increased. For dietary reasons it may be reduced, however, your baking may suffer. 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 dough 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. Vitamin C - Ascorbic acid Ascorbic acid helps improve the volume of the loaf. If using powder refer to the packet instructions but a 1/4 of a teaspoon is usually recommended. 3 4 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. [. . . ] Only slice the bread when fully cooled after 20-40 minutes. 37 BM48271 Rev2 18/7/07 16:32 Page 38 HELPLINE If you have any difficulty with your appliance, do not hesitate to call. We are more likely to be able to help than the store from where you bought it. Please have the following information ready to enable our staff to deal with your enquiry quickly: · · Name of the product. Model number as shown on the underside of the appliance or rating plate. [. . . ]