User manual MORPHY RICHARDS IB48220

[. . . ] Breadmaker 48220 series Fastbake 48230 Please read and save these instructions Two year guarantee This guarantee is valid in the UK and Ireland only. It is in your interest to retain the retailers receipt as proof of purchase. Please quote the following information if the product develops a fault. Serial No. 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, mis-use, negligent use or used contrary to the manufacturers recommendations or where the fault has been caused by power surges or damage caused in transit. [. . . ] A `guesstimate' is not good enough as it could throw out the critical balance of the recipe. R Dry Measurements Dry measurements (especially flours) must be done using the measuring cup provided. 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. S T When measuring small amounts of dry or liquid ingredients (ie yeast, sugar, salt, powdered milk, honey, molasses) the standard 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. This machine asks only that you carefully follow the recipe instructions. In basic cooking, normally `a pinch of this and a dash of that' is fine, but 13 not for breadmakers. Using an automatic breadmaker requires you accurately measure each ingredient (especially yeast and water) for best results. For best results, have your ingredients and breadmaker at room temperature unless otherwise specified. · Ingredient temperatures All ingredients, 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 a computer 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 and bake in a conventional oven. The recipes on the following pages are `tailored' or this breadmaker. Each recipe features ingredients that best compliment a particular loaf of bread, and each was tested in our machines. It is extremely important not to exceed the amounts of flour specified in each of the recipes or else it could result in unsatisfactory baking performance. When creating your own yeast bread recipes or baking an old favourite, use the recipes in this cookbook as a guide for converting portions from your recipe to your breadmaker. breadmaker to prepare this dough so all you need to do is shape and bake it according to your recipe. When recipes call for a `lightly floured surface, ' use about 1 to 2 tablespoons of flour on the surface. You may want to lightly flour your fingers or rolling pin for easy dough manipulation. When you let dough `rest' and `rise' according to a recipe, place it in a warm, draft-free area. If the dough doesn't double in size, it may not produce a tender product. If the dough you are rolling shrinks back, let it rest covered for a few minutes before rolling again. [. . . ] No, the yeast must be kept dry and put into the baking pan last, above the flour. Questions about ingredients and recipes Question 18 How do I know when to add raisins, nuts, etc. On setting 2, 3 and 8, there is a beeper tone to signal that you may add raisins, nuts, etc. In most cases, ingredients can be broken up during the initial kneading cycle. However, if it is more convenient for you to add them at the start, results will be fine. [. . . ]