User manual MORPHY RICHARDS STAINLESS STEEL FASTBAKE BREADMAKER

[. . . ] Stainless steel 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 www. morphyrichards. co. uk IMPORTANT SAFEGUARDS WHEN USING ELECTRICAL APPLIANCES, BASIC SAFETY PRECAUTIONS SHOULD ALWAYS BE FOLLOWED, INCLUDING THE FOLLOWING: 1 Read all instructions carefully. 3 To protect against electrical shock, do not immerse cord or plug in water or other liquid. 4 Close supervision is necessary when any appliance is used near children. [. . . ] 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. 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. 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. 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 11 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, 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 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 and bake in a conventional oven. The recipes on the following pages are `tailored' for 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. · teaspoon, and decrease sugar and/or water or milk slightly. The DOUGH setting is great for mixing, kneading and proofing (allowing dough to rise) richer dough like croissant doughs. Use the automatic breadmaker to prepare this dough so all you need to do is shape and bake it according to your recipe. [. . . ] Do not use the Timer function Use liquids at temperatures between 21°C and 28°C Whenever possible, remove bread from the baking pan and cool on a wire rack Measure ingredients accurately The breadmaker is programmed to only operate between 10°C and 50°C room temperatures. Beyond these temperatures yeast will not be activated correctly and therefore the breadmaker would not bake an acceptable loaf Remove the bread pan and wait until the breadmaker has cooled down, leave the lid open Temperature in breadmaker is too high from previous use Difficult to remove the bread from the pan The bread is sticking to the pan If it is found that the bread is sticking and is difficult to remove from the pan, it is recommended that the surface of the pan is oiled before every use. Wash the pan in hot soapy water and thoroughly dry, using a piece of scrunched paper kitchen roll, liberally coat the inner surface of the non stick pan with oil, butter or margarine of your choice. 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 to cool. [. . . ]