User manual MORPHY RICHARDS IB48250

[. . . ] Compact breadmaker 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. [. . . ] Do not attempt to use all whole wheat flour in recipes as you may get poor results. Whole wheat flour/wholemeal flour Whole wheat flour/wholemeal flour is milled from the entire wheat kernel which contains the bran and germ and makes it heavier and richer in nutrients than All purpose flour. Breads made with this flour are usually smaller and heavier than white loaves due to the sharp edges of the bran and the germ cutting the gluten strands. To overcome this whole wheat flour/wholemeal flour is usually mixed with Bread flour or strong plain flour to produce a high light textured bread. Self-raising flour Self-raising Flour contains unnecessary leavening ingredients that will interfere with bread 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. Yeasts (fast acting or easybake) Yeast is a living organism, which, through fermentation, feeds on carbohydrates in flour and sugar to produce carbon dioxide gas that makes the bread rise. Fast rising or bread machine yeast must be used in your breadmaker for best results in the 55 minute cycle. Fresh or compressed cake yeast is not recommended as they will produce poor results. Once a package or can of yeast is opened it is important that the remaining contents be immediately resealed and refridgerated as soon as possible for future use. Often bread or dough, which fails to rise, is due to stale yeast being used. The following test can be used to determine whether your yeast is stale and inactive: 1 Place half a cup of lukewarm water into a small bowl or cup. 3 Place bowl or cup in a warm area and allow to sit for 10 minutes undisturbed. If this does not occur, discard mixture and start again with another packet of dried yeast. Understanding baking It is often said that cooking is an art relying on the creativity of the chef while baking bread is much more of a science. This means that the process of combining flour, water and yeast results in a chemical reaction that produces bread. You have to remember that when the ingredients combine with each other they produce a specific result. Read the following information carefully to gain a better understanding of the importance each ingredient plays in the breadmaking process. Important special note on flours Flours, while visibly similar, can be very different by virtue of how they were grown, milled, stored, etc. You may find that you will have to experiment with different brands of flour to help you make that perfect loaf. Storage is also very important, as all flours should be kept in a secure, airtight container. Strong plain flour/bread flour Bread flour is a high gluten/protein flour that has been treated with conditioners that give dough a greater tolerance during kneading. Bread Flour typically has a higher gluten concentration than All purpose flour; however, depending on different milling practices, this may vary. [. . . ] Do not turn the machine off, look through the window and assess the dough mix as follows. If the dough is too dry (powdery), lift the lid and add 1 teaspoon of lukewarm water at a time, until the dough becomes soft and pliable - up to 3 teaspoons may be required. If the dough is too wet (clinging to the sides of the pan), lift the lid and add 1 tablespoon of flour allowing it to be mixed into the dough before adding more if needed. 8 Remove bread from baking pan, (and kneading blade from bread if necessary). [. . . ]