User manual MORPHY RICHARDS ACCENTS BREADMAKER BM48271

[. . . ] BM48271 rev3:BM48271MUK REV3 15/01/2009 10:32 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. BM48271 MUK Rev3 If you have a problem or complaint, please call our dedicated UK based helpline before returning your product to the retailer from where it was purchased. UK Helpline: 0844 871 0944 Replacement Parts: 0844 873 0710 Ireland Helpline: 1800 409 119 BM48271 rev3:BM48271MUK REV3 15/01/2009 10:32 Page 2 2 UK Helpline 0844 871 0944 Replacement Parts 0844 873 0710 Ireland Helpline 1800 409 119 BM48271 rev3:BM48271MUK REV3 15/01/2009 10:32 Page 3 CONTENTS - OPERATING INSTRUCTIONS Important safety instructions Electrical requirements Introduction Before first use About this breadmaker About the recipes 4-5 4 5 5 5 5 5 - FEATURES Control panels buttons, display and functions Programme descriptions Beeper Baking environment 6 7 7 9 9 - USING YOUR BREADMAKER Bread storage 9 10 - 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 10 11 11 12 13 13 13 13 - RECIPES - FURTHER INFORMATION 14-23 24-30 Conversion chart Baking cycle times Troubleshooting Helpline Guarantee 24 26 28 29 30 For details of other Morphy Richards products, please see our website: 3 BM48271 rev3:BM48271MUK REV3 15/01/2009 10:32 Page 4 IMPORTANT SAFETY INSTRUCTIONS The use of any electrical appliance requires the following of basic common sense safety rules. · by the manufacturer, it's service agent or similarly qualified persons in order to avoid a hazard. should not be reaching. · Children should be supervised to ensure that they do not play with the appliance. Your safety WARNING: Do not touch hot surfaces. [. . . ] 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 Sugar is important for the colour and flavour of breads. It is also food for the yeast as it is part of the fermentation process. Artificial sweeteners cannot be used as a substitute for sugar as the yeast will not react properly with them. Salt 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 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. Ascorbic acid helps improve the volume of the loaf. If using powder refer to the packet 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. yeast, sugar, 12 UK Helpline 0844 871 0944 Replacement Parts 0844 873 0710 Ireland Helpline 1800 409 119 BM48271 rev3:BM48271MUK REV3 15/01/2009 10:32 Page 13 salt, powdered milk, honey, molasses) the appropriate measuring spoon provided, must be used. Measurements must be level, not heaped as this small difference could throw out the critical balance of the recipe. DO NOT USE NORMAL KITCHEN TEASPOONS OR TABLESPOONS. Your breadmaker produces delicious baked goods with ease. This machine requires only that you carefully follow the recipe instructions. In basic cooking, normally `a pinch of this and a dash of that' is fine, but not for breadmakers. Using an automatic breadmaker requires you accurately measure each ingredient for best results. in this cookbook as a guide for converting portions from your recipe to your breadmaker. 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 Hints on measuring ingredients · The cup is marked in various `volume measurement' scales. The recipes in this book use the `cup' volume which is based on the `American cup of 8floz and is conveniently marked in 1/16 divisions. If you prefer to use weight (gms) as a measurement, fill and weigh the required number of cups and record this conversion. For white flour: 1 cup = 144 gms 2 cups = 288 gms You must use a good quality set of accurate scales, we prefer to use the `cup' measure for consistency and accuracy. A conversion table is provided on page 25. Ingredient temperatures All ingredients, including the machine and pan, and especially liquids (water or milk), should be warmed to room temperature 21°C (70°F). [. . . ] Use liquids at temperatures between 21°C and 28°C. Difficult to remove from the pan The bread is sticking to the pan. 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 programme allow the bread to cool in the pan for 15 minutes before turning out onto a rack. Only slice the bread when fully cooled after 20-40 minutes. For details of other Morphy Richards products, please see our website: 29 BM48271 rev3:BM48271MUK REV3 15/01/2009 10:32 Page 30 YOUR TWO YEAR GUARANTEE It is important to retain the retailer's receipt as proof of purchase. [. . . ]