User manual MORPHY RICHARDS IB48260

[. . . ] Essentials 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. [. . . ] Liquids/milk Liquids such as milk or a combination of powdered 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. All purpose flour/plain flour All purpose Flour is a blend of refined hard and soft wheat flours especially suitable for making cake breads. This type of flour should be used for recipes in the cake/quick bread section. 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. Strong plain flour or bread flour are recommended for use with this breadmaker. 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 and cake making. Bran Bran (unprocessed) & Wheat Germ are the coarse 10 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 doughs 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. Baking powder Baking powder is a raising agent used in quick breads and cakes. 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 your ingredients The key and most important step when using your breadmaker is measuring your ingredients precisely and accurately. [. . . ] However, if it is more convenient for you to add them at the start, results will be fine. Decrease the amount of yeast by 1/4 teaspoon and decrease the sugar and/or water/milk slightly. To reduce the rate of rising, reduce the amount of water and/or increase the amount of salt and/or decrease the amount of yeast. Question 19 Can I use my favourite bread recipes (traditional yeast bread) in my bread machine?Yes, but you will need to experiment to get the right proportion of ingredients. [. . . ]