User manual MORPHY RICHARDS FASTBAKE BREADMAKER 48280

[. . . ] 48280 rev3 conv:45xxx rev1 31/07/2009 15:53 Page 1 Fastbake 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 half a teaspoon. BM48280 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 48280 rev3 conv:45xxx rev1 31/07/2009 15:53 Page 2 IMPORTANT SAFETY INSTRUCTIONS The use of any electrical appliance requires the following common sense safety rules. Primarily there is danger of injury or death and secondly the danger of damage to the appliance. [. . . ] 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 A. 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. 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 B. A B B 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. 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). 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. Inside this talented machine with an 9 For details of other Morphy Richards products, please see our website: 48280 rev3 conv:45xxx rev1 31/07/2009 15:53 Page 10 electronic 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, allow to rise and bake in a conventional oven. [. . . ] 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 after 20-40 minutes. 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. Try reducing the yeast by 1/4 teaspoon or use liquids direct from the For details of other Morphy Richards products, please see our website: 19 48280 rev3 conv:45xxx rev1 31/07/2009 15:53 Page 20 YOUR TWO YEAR GUARANTEE It is important to retain the retailer's receipt as proof of purchase. [. . . ]