48322 a4:45xxx rev1 11/01/2010 09:26 Page 1

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Upon registration with Morphy Richards (UK and Ireland customers only) (UK & ROI only) www.morphyrichards.co.uk

Breadmaker Please read and keep these instructions Making your own easily...

The smell of homemade bread wafting around the home is one of those great smells. Bread, fresh out of the , with melting butter is a memorable taste sensation. The Morphy Richards breadmaker can create that experience every morning.

There's very little effort on the part of the baker, because the breadmaker does all the work for you.

Besides being able to do all kinds of speciality , including wholewheat, you can also prepare for bread rolls, pizza, and jam. Everything is easy and tastes homemade - because it is.

BM48322 MUK Rev1

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 48322 a4:45xxx rev1 11/01/2010 09:26 Page 2

QUICK SETUP GUIDE Control panel Control Panel LCD Display ‰ Programme button * Ê Crust control button ‰ È Í Á Loaf size button Ë Start /Stop button LCD Display Ê È Programme number Á Í Cycle time Ë Ì Loaf size Ó Crust control Ì Ó *Only available on model 48323 Only the relevant controls are shown here. For complete list of features see page 5

When you plug the breadmaker in the details of a default programme automatically show on the screen. The default programme is to make a basic white or brown 2lb sized loaf on programme 1, with the 3rd crust setting which will take 3 hours.

If this is the programme you want to use, once you have put your ingredients in (in the correct order, see pages 16-17) press the ‘Start/Stop’ button Ë and the breadmaker will start your loaf. If you want to choose another programme follow the steps below.

To select the programme: Press the programme button ‰ until the programme number you want appears in the top left corner of the screen È – see page 6 for programme descriptions. The cycle time of the programme will automatically appear on the screen 1 Í too and change as you add your options.

To select the loaf size: Press loaf size button Á until the loaf size you want appears in the 1lb loaf bottom left hand corner of the screen Ì. (selected programmes) Only the loaf sizes available for the programme selected will appear. 1.5lb loaf 2 2lb loaf

To select the crust setting: Very Light Press the crust control button Ê until the symbol for the crust setting you want appears within the loaf size icon on the screen Ó. Light To bake the loaf press the ‘Start/Stop’ button Ë and the baking process Medium 3 will begin and the countdown timer will count down to zero. Dark Please note that if your machine has a fruit & nut dispenser, during the baking process, condensation will form on the inside of the dispenser. This is totally Very Dark normal and does not affect the quality of the bread.

The end of the Baking Process At the end of the baking process when the countdown on screen reaches zero, the breadmaker beeps to indicate the baking process has finished. The breadmaker automatically goes into the Keep warm 4 programme for 60 minutes which can be stopped at any time by pressing the Start/Stop button Ë.

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Ltd or an agent of the company, Important Safety Personal Safety since special purpose tools are Instructions • WARNING: To protect against fire, required. Telephone Morphy Richards helpline for advice. The use of any electrical appliance electric shock and personal injury, do not immerse cord, plug and requires the following common sense • The use of accessory attachments safety rules. appliance in water or any other liquid. not recommended by the manufacturer may cause damage to Primarily there is danger of injury or the breadmaker. death and secondly the danger of • WARNING: Do not touch hot damage to the appliance. These are surfaces. Use oven mitts or oven gloves when removing the hot bread • Do not place the appliance on or near indicated in the text by the following heat sources such as gas or electric two conventions: pan. Do not cover the steam vent openings under any circumstances. stove, , or burners. WARNING: Danger to the person! • WARNING: Avoid contact with • To avoid damaging the appliance, do not place the baking pan or any IMPORTANT: Damage to the appliance! moving parts. object on top of the unit. In addition, we offer the following safety • Extreme caution must be observed • Do not clean with scouring pads. Do advice. when moving an appliance with hot contents. not wash the baking pan, blade measuring cup or spoon in a Location • Do not use breadmaker for storage dishwasher. purposes nor insert any utensils, as • This appliance is intended to be used they may create a fire or electric • Keep the appliance and the cable in household and similar applications shock hazard. away from heat, direct sunlight, such as: moisture, sharp edges and the like. • Do not use the appliance with wet or farm houses; moist hands. • The baking pan must be in place prior to switching on the appliance. by clients in hotels, motels and other • This appliance is not intended for use residential type environments; by persons (including children) with • This appliance is not intended to be reduced physical, sensory or mental operated by means of an external bed and breakfast type timer or separate remote control environments. capabilities, or lack of experience and knowledge, unless they have been system. It is not suitable for use in staff given supervision or instruction • Always remove the plug from the kitchen areas in shops, offices and concerning the use of the appliance socket whenever the machine is not other working environments. by a person responsible for their safety. in use, when attaching accessory • Always locate your appliance away parts, cleaning the machine or from the edge of a worktop. whenever a disturbance occurs. Pull Children on the plug, not the cable. • Ensure that the appliance is used on a firm, flat surface. • Never allow a child to operate this appliance. Electrical • Do not use the appliance outdoors, Requirements or near water. • Children are vulnerable in the kitchen, particularly when Check that the voltage on the rating unsupervised and if appliances are plate of your appliance corresponds Mains Lead being used or cooking is being with your house electricity supply carried out. • The mains lead should reach from the which must be A.C. (Alternating Current). socket to the base unit without • Teach children to be aware of straining the connections. dangers in the kitchen, warn them of If the socket outlets in your home are the dangers of reaching up to areas • Do not let the mains lead hang over not suitable for the plug supplied where they cannot see properly or the edge of a worktop where a child with this appliance, the plug should should not be reaching. could reach it. be removed and the appropriate one fitted by a qualified individual. • Children should be supervised to • Do not let the lead run across an ensure that they do not play with the open space e.g. between a low Note: The plug removed from the appliance. socket and table. mains lead, if severed, must be destroyed as a plug with bared • Do not let the lead run across a flexible cord is hazardous if cooker or or other hot area Treating Scalds engaged into a live socket outlet. which might damage the cable. • Run cold water over the affected area WARNING: THIS APPLIANCE • If the supply cord is damaged, it must immediately. Do not stop to remove MUST BE EARTHED. be replaced by the manufacturer, its clothing, get medical help quickly. service agent or similarly qualified Should the fuse in the 13 amp plug persons in order to avoid a hazard. require changing a 13 amp BS1362 Other Safety fuse must be fitted. Considerations • If the mains lead of this appliance is damaged do not use it. The lead may only be replaced by Morphy Richards For details of other Morphy Richards products, please see our website: 3 48322 a4:45xxx rev1 11/01/2010 09:26 Page 4

Contents Recipes Quick setup guide 2 About the Recipes 16 Gluten free - 10 22 Safety instructions 3 General Method 16 Gluten free sun dried Electrical requirements 3 tomato loaf 22 Features 5 Basic breads - 1 17 Gluten free cheese and About this breadmaker 6 Basic 17 mustard loaf 22 Kneading blade 6 Soft grain bread 17 Gluten free chocolate cake * 22 Programme descriptions 6 Soft grain 50% white loaf 17 Gluten free fruit cake* 22 Before first use 6 Brown loaf 17 Fastbake 1- 11 23 Using your breadmaker 7 Italian herb bread 17 Fastbake small white 23 Pause function 7 Cheese & onion bread 17 Light 7 Raisin bread 17 Fastbake 2 - 12 23 Programming the breadmaker 7 free 18 Fastbake large white 23 Selecting the programme 7 Sugar and salt free 18 Selecting the loaf size 7 Sun-dried tomato loaf 18 Extra Bake - 13 Selecting the crust setting 7 Extra Bake only Filling the fruit and nut dispenser*8 Wholewheat breads - 2 18 Pizza* - 14 23 Using the timer 8 Wholewheat bread 18 Pizza base* 23 Baking the loaf 8 Wholewheat seeded 18 Flavoured pizza base* 23 Beeper 8 Granary loaf 18 Pasta* 23 Power interruption 8 Granary 50% white 18 Slicing and storing bread 8 Quick* - 15 24 Sweet - 3 19 Care and cleaning 8 Banana and nut bread* 24 Mixed fruit loaf 19 Storing the unit 9 Porridge oats bread* 24 Getting successful results 9 Orange and cranberry loaf 19 Understanding baking 10 Brioche 19 Cake* - 16 24 Using the right 10 Madeira cake* 24 Other ingredients 10 - 4 19 Mixed fruit cake* 24 Bread mixes 11 Sandwich loaf 19 Standard cake mix* 24 Ingredient temperatures 11 Softgrain sandwich loaf 19 Glazing 11 Dessert* - 17 25 Programme baking times 12 French bread - 5 19 Oat apple betty* 25 Conversion charts 13 French bread 19 Rice pudding* 25 F. A . Q . 14 Troubleshooting 15 - 6 19 Helpline 25 White bread rolls 19 Guarantee 28 Wholewheat bread rolls 20 Hot cross buns 20 Ciabatta 20 Bagels 20 Croissant 20 Tea cake 21 Jams - 7 21 Marmalade 21 Tinned orange marmalade 21 Raspberry and apple 21 Bread Mixes - 8 21 Bread mix guidelines 21 Speciality breads - 9 21 Malt loaf 21 Irish 22 Corn bread 22

* Only available on model 48323

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Features ⁄ ⁄ Air vents ¤ Viewing window › ¤ ‹ Lid handle fi › Lid fi Control panel - see detail ⁄ fl LCD display - see detail ‹ fl ‡ Fruit and nut dispenser * Baking pan · Baking Pan ‚ Kneading blade „ Rotating shaft Model 48322 Control panel (13 programmes) ‰ Programme (and light button*) ⁄ Â Delay timer - + controls ‡ Ê Crust control button › ¤ fi Á Loaf size button Ë Start/Stop button LCD Display ⁄ fl È Programme number ‹ Í Cycle time Î Delay Indicator Ï Rise / knead cycle number Ì Loaf size Ó Crust control Ô Knead symbol Model 48323 (17 programmes)  Rise symbol Ò Bake symbol Control Panel LCD Display

Baking Pan ‰ È Í * Â

Î · Ê Ï

Á

„ Ì Ó Ô  Ò ‚ Ë

* Only available on model 48323 For details of other Morphy Richards products, please see our website: 5 48322 a4:45xxx rev1 11/01/2010 09:26 Page 6

About This 7 Jam (1:20) bake straight after another Use this setting for making jam programme, if the message H:HH Breadmaker from fresh fruits and marmalade. is displayed, open the lid, remove • It has three settings to make a Do not increase the quantity or the pan and allow to cool for 10 small 450g (1lb,) medium 680g allow the recipe to boil over the minutes. When cool, replace the (1.5lb) or large 907g (2lb) loaf. N.B. pan into the baking chamber. baking pan and its contents, set Weights are approximate and Should this happen, stop the programme and press start. machine immediately. Remove the depend on recipe. 14 Pizza dough* (0:50) pan carefully, allow to cool a little This setting can be used to mix • A Fruit and Nut beep signals when and clean thoroughly. extra ingredients can be added so plain or flavoured pizza dough, as they don’t get chopped by the 8 Bread mixes (2:30) well as fresh pasta dough. Once kneading blade. See page 12. For preparation of approximately a the programme is complete, the 1lb loaf, using a packet of shop dough can be removed from the bought bread mix. These mixes machine and shaped into pizza Kneading Blade usually come in two varieties: ‘Just bases to be cooked in the oven, or • Clean the blade every time after add water’ and ‘Just add flour and cut into pasta to be boiled. water’. use, ensure the blade rotates freely 15 Quick* (1:40) on the spindle before each use, For white bread that is required in a you can add a little sunflower oil to 9 Speciality (2:50) shorter time. Bread baked on this the rotating shaft before putting it The bread baked on this setting is setting is usually smaller with a back into the pan. This will then be usually smaller with a more moist dense texture. ready for next use. and dense texture. These breads do not use bread flour. 16 Cake* (1:10) Programme Number 10 Gluten Free (2:35) Your Morphy Richards breadmaker Descriptions Gluten free breads are can also be used to bake a leavened breads where gluten (a selection of . The process is 1 Basic white and brown (2:51 - protein part of the wheat / oats / as simple as making bread; just 3:00) For white and . barley / rye) is removed. People follow the recipes provided on Also for flavoured breads with who cannot tolerate gluten in their pages 22 and 24. Alternatively you added herbs and raisins. diet (known as Coeliacs), can can also use the machine to make obtain gluten free flour on cakes from a cake mix where all 2 Wholewheat (3:32 - 3:40) prescription. It is found in most you need to do is add water. In this For the baking of bread containing high street chemists and health instance, you should ensure the significant amounts of wholewheat. food stores but can be expensive. mixture is combined with the water This setting has a longer preheat before adding it to the machine. time to allow the grain to soak up 11 Fastbake I (1:10) the water and expand. It is not For preparation of a 1.5lb white loaf 17 Dessert* (2:50) advised to use the delay timer as in a reduced time period. Loaves This setting allows you to make this can produce poor results. made on this setting can be other desserts as well as cakes in shorter and the texture more moist. your breadmaker. The process is 3 Sweet (2:35 - 2:45) again straightforward and simple; For the baking of sweet type bread 12 Fastbake II (1:15) just follow the recipes carefully on which gives a crisper crust than on For preparation of a 2lb white loaf page 25. basic setting. The crisper crust is in a reduced time period. Loaves produced by the sugar made on this setting can be *Only available on 48323 model caramelising. shorter and the texture more moist. 4 Sandwich (2:55 - 3:00) 13 Extra bake (1:00) Before First Use This is to bake light texture bread This setting is bake only and can Before first use, please take a few but with a softer and thicker crust. be used to increase the baking minutes to read this instruction time on selected settings. This is book and to find a place to keep it 5 French (3:30 - 3:50) especially useful to help ‘set’ jams handy for reference. Pay particular For the baking of light weight bread and marmalade. When started the attention to the safety instructions. such as French bread which has a default time is 1 hour (1:00) crisper crust and light texture. minimum and counts down in 10 1 Carefully unpack the breadmaker and remove all packaging 6 Dough (1:30) minute intervals. You will have to materials. This setting only makes the dough manually switch this off by pressing the start /stop button, when you and will not bake the bread. 2 Remove any dust that may have have completed the Extra bake Remove the dough and shape it to accumulated during packing. make bread rolls, pizza, etc. Any process. It is advised that you dough can be prepared on this check the condition of the bread or 3 Wipe the outside surface of the setting. Do not exceed 1kg (2lb) of jam after 10 minutes and at 10 breadmaker with a clean, damp + combined ingredients. minute intervals. Pressing cloth. Wash the baking pan and increases the time in increments of kneading blade (see care and 10 minutes. When selecting Extra cleaning on page 8). 6 UK Helpline 0844 871 0944 Replacement Parts 0844 873 0710 Ireland Helpline 1800 409 119 48322 a4:45xxx rev1 11/01/2010 09:26 Page 7

The bread pan is non-stick coated. WARNING: Use oven gloves PROGRAMMING Do not use scouring pads or any when removing the baking pan abrasives on any part of the (taking care as it is very hot). THE BREADMAKER breadmaker. 6 Turn out the bread Selecting the 4 For first time use oil, butter or Allow the bread to cool in the pan Programme margarine to grease the bread pan for 15 minutes, then turn the pan and bake empty for about 10 upside down and tap the bread • Press Programme button ‰ until minutes (select the Extra bake from the pan onto a rack to cool. the programme number you want programme). Fill the pan with warm water. appears in the top left corner of the screen È. The cycle time of the 5 Clean once more. 7 Sometimes the kneading blade will programme Í will automatically stay in the loaf. Wait until the loaf is 6 Place the kneading blade ‚ on the appear on the screen too and cool and then remove the blade shaft „ in the baking pan ·. change as you add your options. with a wooden or plastic utensil to The time is displayed in hours and NOTE: In manufacture it is avoid damage to the non-stick minutes and counts down to zero necessary to lightly grease some surface. hours and minutes once the parts of the appliance. This may 8 Always unplug the appliance programme is started Í. result in the unit emitting some after use. vapour when first used, this is Do not open the lid whilst the normal. Selecting the Loaf breadmaker is operating as this will Size affect the quality of the bread, Using Your especially its ability to rise properly. • There are 3 different size loaves Breadmaker Only open the lid when the recipe which can be made, depending needs you to add additional upon which programme you use. 1 Take out the pan ingredients (see recipes.) The loaf size icons are: Open the lid and remove the pan 1lb loaf by lifting the handle, turning anti- • Room temperature note (selected programmes) clockwise and lifting out. Place on The breadmaker will work well in a 1.5lb loaf the work surface. It is important wide range of temperatures, but that the pan is filled with there could be a difference in loaf 2lb loaf ingredients outside the machine so size between a very warm room that any accidental spillage is not and a very cold room. We • To select your loaf size, press the ignited by the heating elements. recommend the room temperature loaf size button Á until the correct should be between 15ºC and 34ºC. size of loaf appears in the bottom 2 Attach the blade left hand corner of the screen Ì. Attach the kneading blade to the shaft by pushing on. Pause Function Note: Only the loaf sizes available for the programme selected will • Press the start button Ë during or 3 Measure ingredients appear. Keep pressing the button up to the end of the first knead to Measure the ingredients required until you get to the size you want. and add them all into the pan in pause the programme for 5 the order listed. (See later section minutes. ‘Measuring your ingredients’). Selecting the Crust Light Setting • When adding the yeast to the baking pan, take care that the • Press the light / programme You can choose from 5 different yeast does not come into contact selection button ‰ during the crust settings. with the water or any other liquid, programme cycle to switch on for Very Light as it will start to activate 30 seconds (interior light on 48323 immediately. model only.) Light • Use tepid water 21-28ºC. Medium Dark 4 Put pan back in Place the baking pan back in the Very Dark breadmaker, turning clockwise to lock into place. Close the lid. • Press the Crust Control button Ê until the symbol for the crust 5 Plug in setting you want appears. Plug into the power supply. The breadmaker will automatically be set to programme 1, 2lb loaf and medium crust. • Every time you press a button you will hear a beep to confirm.

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Filling the Fruit and • Symbol Î shows on the screen as Power Interruption the cycle time updates. The total Nut Dispenser* time shown on the screen will After a brief power supply failure: include the baking time and delay. • If you have selected a recipe that • If the programme has not yet uses the fruit and nut dispenser, For example, if a loaf takes 3 hours to bake and you have delayed the reached rise 1, press Start/Stop Ë you should fill it now. The dispenser and the programme will continue should be filled with one cupful of start of baking for 5 hours, the screen will countdown from 8 using the automatic repeat dry ingredients using the function. measuring cup provided. Please hours with symbol Î showing on ensure that you do not overfill the the screen. When the baking starts, • If it has gone beyond this point, the dispenser as this may stop it from the Î symbol will disappear as the process must be started from the functioning. delay has finished. very beginning. The ingredients will have to be discarded and you must • If filling the dispenser with fruit, start again with fresh ingredients. check that the fruit is separated Baking the Loaf before adding it. Failure to do so • To bake the loaf press the may result in the dispenser not Start/Stop button Ë and the Slicing and Storing functioning, or the fruit not being breadmaker will start baking the Bread distributed evenly through the loaf. bread mixture. Ideally, fruit should For best results place bread on a be dusted with flour prior to being • During the baking process several wire rack and allow to cool for 15- added to the dispenser to stop it other icons will appear on the 30 minutes before slicing. screen, which denote which stage from sticking together. Use an electric knife or a sharp of baking the programme is knife with a serrated blade for even * Only applies to model 48323. currently at. slices. • The numbers indicated by Ï relate Store unused bread tightly covered Using the Timer to the 1st, 2nd or 3rd ‘Knead’ and in a plastic bag at room ‘Rise’ stage. Every loaf follows the • Once you have chosen the temperature for up to three days. If same process of 1st knead, 1st programme, loaf size and crust weather is hot and humid, store in rise, 2nd knead, 2nd rise, and setting, you can either bake the loaf the overnight. immediately or delay the loaf finally a 3rd rise. baking time to end in up to 12 For longer storage (up to one • Ô is the symbol which shows on hours time. Go to ‘Baking The Loaf’ month), place bread in a tightly the LCD display for ‘kneading’ and section to bake the loaf covered container in the freezer.  is the symbol which shows on immediately. the LCD for ‘rising’. The numbers If you store the bread in the • NOTE: The timer cannot be used ‘1’, ‘2’ or ‘3’ Ï show accordingly. refrigerator, leave it out to bring it with the Fastbake, dough and jam to room temperature before • When the loaf has finished baking programmes. serving. the breadmaker will beep for 3 • NOTE: Do not use this function seconds and the breadmaker Since homemade bread has no with recipes that use perishable automatically goes into ‘Keep preservatives it tends to dry out ingredients such as eggs, fresh warm’ mode (Ò flashes) for 60 and become stale faster than milk, sour cream or cheese. minutes. These minutes are commercially made bread. counted up on the display. • Press the ‘+’ or ‘-’ buttons  to Leftover slightly hardened bread delay the finish time of your loaf. • The Start/Stop button Ë can be may be cut into 1.3 cm (half inch) A single press of the ‘+’ will add 10 pressed at any time during the or 2.5cm (1 inch) cubes and used minutes to the time or press and keep warm function to stop it so in favourite recipes to make hold the ‘+’ button to scroll faster the bread can be removed. , , or through the time. The ‘-’ button . only becomes active once the ‘+’ Beeper has been pressed. The beeper sounds: Care and Cleaning 1 Caution: To prevent electrical • When pressing any button shock, unplug the unit before • During the second kneading cycle cleaning. of certain programmes to indicate 2 Wait until the breadmaker has that cereals, fruit, nuts or other cooled. ingredients can be added. (On 48323 the fruits and nuts are • IMPORTANT: Do not immerse or added automatically.) splash either the body or lid in any liquid as this may cause damage • When the programme finishes. and/or electric shock. • When keep warm finishes.

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3 Exterior: Wipe the lid and outer • Keep all air vents and openings 8 Dough may be wrapped in plastic body of the unit with a damp cloth clear of dust. and stored in a freezer for later use. or slightly dampened sponge. Bring the dough to room temperature before using. 4 Interior: Use a damp cloth or Storing the Unit sponge to wipe the interior of the Be sure to dry all parts before 9 After 5 minutes of kneading, open breadmaker. storing including wiping any the lid and check the dough moisture from the viewing window. consistency. The dough should 5 Baking pan: Clean the baking pan Close the lid and do not store form a soft, smooth ball. If too dry, with warm water, soap is not anything on top of the lid. add liquid. If too wet, add flour (1/2 necessary. Avoid scratching the to 1 tablespoon at a time). non-stick surface. Dry it thoroughly before placing it back in the baking Getting Successful Measuring ingredients chamber. Results The key and most important step when using your breadmaker is 6 Fruit and nut dispenser (only 1 Place all recipe ingredients into the measuring your ingredients available on model 48323): The baking pan so that yeast is not precisely and accurately. It is dispenser is removed by lifting the touching any liquid. extremely important to measure right side first. Once the right side 2 If you are using the machine on the each liquid and dry ingredient has been lifted, the whole properly or it could result in a poor dispenser may be removed. The Dough setting (programme 6), after the cycle is complete, remove the or unacceptable baking result. Do dispenser should be cleaned using not use normal kitchen teaspoons warm soapy water and a damp dough from the breadmaker, cover in a thin coating of sunflower oil or tablespoons. The ingredients cloth/sponge. It should then be must also be added into the baking rinsed thoroughly and left to dry and cover with greaseproof paper and a dry tea towel. The dough pan in the order in which they are naturally. To replace the dispenser, given in each recipe. Liquid and dry ensure the left side is slotted in to should then be left in a warm area free from draughts, for ingredients should be measured as place first. The right side can then follows: be pushed down, back in to approximately 30 minutes or until it position until it clicks. has roughly doubled in size. Measuring cup The cup is marked in various • Do not wash the baking pan, 3 Humidity can cause problems, therefore humidity and high ‘volume measurement’ scales. The measuring cup, spoon or kneading recipes in this book use the ‘cup’ blades in the dishwasher. altitudes require adjustments. For high humidity, add an extra volume which is based on the • Do not soak the baking pan for tablespoon of flour if consistency is ‘American’ cup of 8 floz and is long periods as this could interfere not right. For high altitudes, conveniently marked in 1/16 with the working of the drive shaft. decrease yeast amount by divisions. approximately 1/4 teaspoon, and • If the paddle becomes stuck in the • If you prefer to use weight (gms) as decrease sugar and/or water or a measurement, fill and weigh the bread pan, pour hot water over it milk slightly. and allow to soak for 30 minutes. required number of cups and This will enable you to remove the 4 The DOUGH setting is great for the record this conversion. paddle more easily. mixing, kneading and proofing ie: 2 cups = xx gms (allowing dough to rise) of richer 3 cups = xxx gms • Be sure the appliance is completely doughs like croissant dough. Use cooled before storing away. You must use a good quality set of the breadmaker to prepare this accurate scales, we prefer to use Do not use Steel wool pads dough so all you need to do is the ‘cup’ measure for consistency when cleaning. shape and bake it according to and accuracy. your recipe. Special care for the non-stick finish. Avoid damaging the coating. 5 When recipes call for a ‘lightly Do not use metal utensils such as floured surface,’ use about 1 to 2 , knives or forks. The tablespoons of flour on the surface. coating may change colour after You may want to lightly flour your long use, this is only caused by fingers or rolling pin for easy dough moisture and steam and will not manipulation. affect the performance of the unit 6 When you let dough ‘rest’ and ‘rise’ or quality of your bread. according to a recipe, place it in a The hole in the centre of the warm, draught-free area. If the kneading blade should be cleaned, dough does not double in size, it then add a drop of and may not produce a tender product. replace it on the spindle in the 7 If the dough you are rolling shrinks baking pan. This will prevent back, let it rest covered for a few sticking of the blade. minutes before rolling again.

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A of the recipe B. Strong white flour/bread flour Bread flour is a high gluten/protein Your breadmaker produces flour that has been treated with delicious baked goods with ease. conditioners that give dough a This machine requires only that you Ú greater suitability for kneading. carefully follow the recipe Bread flour typically has a higher instructions. In basic cooking, gluten concentration than All normally ‘a pinch of this and a purpose flour; however, depending Û dash of that’ is fine, but not for on different milling practices, this breadmakers. Using an automatic may vary. Strong plain flour or breadmaker requires you to B bread flour are recommended for accurately measure each ingredient use with this breadmaker. for best results. Wholewheat flour/ wholemeal • Always add ingredients in the order flour they are listed in the recipe. Wholewheat flour/wholemeal flour • Please note that the measuring is milled from the entire wheat cups are based on the American kernel which contains the bran and standard 8 fluid ounce cup, NOT germ and makes it heavier and the 10 fluid ounce British cup. richer in nutrients than white flour. C Breads made with this flour are • Accurate measuring of usually smaller and heavier than x2 ingredients is vital. Do not use white loaves. To overcome this larger amounts. wholewheat flour/wholemeal flour can be mixed with Bread flour or Understanding strong plain flour to produce a Baking lighter textured bread. Self-raising flour It is often said that cooking is an Self-raising Flour contains art relying on the creativity of the unnecessary leavening ingredients Liquid measurements chef, while baking bread is much that will interfere with bread and Use the cup provided A Ú. When more of a science. This means that cake making. It is not reading amounts, the measuring the process of combining flour, recommended for use. cup must be placed on a horizontal water and yeast, results in a flat surface and viewed at eye level reaction that produces bread. You Bran (not on an angle). The liquid level have to remember that when the line must be aligned to the mark of Bran (unprocessed) & Wheat Germ ingredients combine with each are the coarse outer portions of the measurement. other they produce a specific A ‘guesstimate’ is not good enough wheat or rye grains separated from result. Read the following flour by sifting or bolting. They are as it could throw out the critical information carefully to gain a balance of the recipe. often added in small quantities to better understanding of the bread for nutritional enrichment, Dry measurements importance each ingredient plays in heartiness and flavour. They are Dry measurements must be done the breadmaking process. also used to enhance the texture of using the measuring cup provided bread. A Û. Dry measuring must be Using the Right Oatmeal done by gently spooning Flour ingredients into the measuring cup Oatmeal comes from rolled or and then once filled, levelling off , while visibly similar, can be steel-cut oats. They are used with a knife B. Tapping a very different by virtue of how they primarily to enhance flavour and measuring cup will pack the were grown, milled, stored, etc. You texture. ingredients and you will end up may find that you will have to with more than is required. This experiment with different brands of Other Ingredients extra amount could affect the flour to help you make that perfect balance of the recipe. Do not sift loaf. Storage is also very important, (active dry yeast) the flour, unless stated. as all flours should be kept in an Yeast through a fermentation airtight container. process produces gas (carbon When measuring small amounts of dioxide) necessary to make the dry or liquid ingredients there are All purpose flour/plain flour bread rise. Yeast must be able to two double ended spoons (one for All purpose flour is a blend of feed on sugar and flour dry ingredients and one for liquid) refined hard and soft wheat flours carbohydrates in order to produce and one single ended spoon (used especially suitable for making cake. this gas. Fast action granular yeast primarily for dry ingredients) C. is used in all recipes that call for Measurements must be level, not This type of flour should be used yeast. There are three different heaped as this small difference for recipes in the cake/quick bread types of yeast available: fresh, could throw out the critical balance section. traditional dry active, and fast

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action. It is recommended that fast we suggest the use of dry Remember strong white bread flour action yeast be used. Fresh or (powdered) skimmed milk. is required. A packet of this mix will compressed cake yeast is not produce a 500g loaf, just over 1lb. recommended as they will produce Eggs poor results. Store yeast according Eggs add richness and a velvety texture to bread doughs and cakes. Ingredient to manufacturers instructions. Temperatures Ensure your yeast is fresh by Sunflower oil checking its expiration date. Once ‘Shortens’ or tenderises the texture All ingredients, including the a package or can of yeast is of yeast breads. Butter or machine and pan, and especially opened it is important that the margarine can be used as a liquids (water or milk), should be remaining contents be immediately substitute. If butter or margarine is warmed to room temperature resealed and refrigerated as soon used direct from the refrigerator it 21°C (70°F). If ingredients are too as possible for future use. Often should be softened first for easier cold, below 10°C (50°F), they will bread or dough, which fails to rise blending during the mixing cycle. not activate the yeast. Hot liquids, is due to stale yeast being used. above 40°C (104°F), may kill the The following test can be used to yeast. determine whether your yeast is Baking powder is a raising agent stale and inactive: used in cakes. This type of raising agent does not require rising time Glazing 1 Place half a cup of lukewarm water before baking as the chemical Give your just baked bread a into a small bowl or cup. reaction works when liquid professional finish. Select one of 2 Stir 1 tsp. of sugar into the water ingredients are added. the following special glazes to enhance your bread. then sprinkle 2 tsp. of yeast over Bicarbonate of soda the surface. Bicarbonate of soda is another Egg glaze 3 Place bowl or cup in a warm area raising agent not to be confused or Beat 1 large egg and 1 tablespoon and allow to sit for 10 minutes substituted for baking powder. It of water together, brush undisturbed. also does not require rising time generously. before baking as the chemical Note: this glaze is only for bread 4 The mixture should foam and reaction works during the baking where the dough has been produce a strong yeast aroma. If process. prepared in the breadmaker and is this does not occur, discard then being baked in the oven. The mixture and start again with Bread Mixes glaze should be applied when the another packet of dried yeast. dough is removed from the Follow the information for bread breadmaker. Do not apply this Sugar mixes on the bread mix packet. glaze to doughs in the breadmaker. Sugar is important for the colour There are two types of bread mixes and flavour of breads. It is also currently available. Melted butter crust food for the yeast as it is part of Brush melted butter over just the fermentation process. Artificial 1 Just add water. baked bread for a softer, tender sweeteners cannot be used as a These mixes are complete and they crust. substitute for sugar as the yeast have all the necessary ingredients will not react properly with them. provided, even the yeast. You only Milk glaze add water. For a softer, shiny crust, brush just Salt baked bread with milk or cream. Salt is necessary to balance the • IMPORTANT: Follow the packet flavour of breads and cakes, as instructions as some mixes contain Sweet icing glaze well as for the crust colour that more than the normal amount of Mix 1 cup sifted icing sugar with 1 develops during baking. Salt also yeast, which could over rise in the to 2 tablespoons of milk to make a limits the growth of yeast so the pan. Use 3 cups of mix maximum. glaze consistency and drizzle over amounts shown in the recipes raisin bread or sweet breads. should not be increased. For • These mixes are more prone to Poppy/Sesame/Caraway dietary reasons it may be reduced, over-rising and collapsing when the seed/Oatmeal however, your baking may suffer. weather is hot and humid. Since these mixes are complete, we Sprinkle your choice of these Liquids/milk cannot advise how to adjust, as seeds generously over just glazed Liquids such as milk or a with our own recipes. Bake in the bread. combination of powdered milk and coolest part of the day, use water water, can be used when making between 21-28oC. bread. Milk will improve flavour, provide a velvety texture and soften 2 Just add flour and water. the crust, while water alone will These mixes have the necessary produce a crispier crust. Some ingredients in separate sachets. liquids call for juice (orange, apple, etc) to be added as a flavour enhancer. Note: For most recipes

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Programme Baking Times Programme Size Knead 1 Rise 1 Knead 2 Rise 2 Rise 3 Bake Total Keep time warm (mins) (mins) (mins) (mins) (mins) (mins) (hrs:mins) 1 Basic 1lb 8 20 13 • 25 45 60 2:51 60 Basic 1.5 lb 9 20 14 • 25 45 60 2:53 60 Basic 2lb 10 20 15 • 25 45 65 3:00 60 2 Wholemeal 1.5lb 9 25 18 • 35 70 55 3:32 60 Wholemeal 2lb 10 25 20 • 35 70 60 3:40 60 3 Sweet 1.lb 10 5 20 • 28 45 47 2:35 60 Sweet 1.5lb 10 5 20 • 30 45 50 2:40 60 Sweet 2lb 10 5 20 • 30 45 55 2:45 60 4 Sandwich 1.5lb 15 40 5 • 25 40 50 2:55 60 Sandwich 2lb 15 40 5 • 25 40 55 3:00 60 5 French 1lb 13 40 17 • 30 50 60 3:30 60 French 1.5lb 16 40 19 • 30 50 65 3:40 60 French 2lb 18 40 22 • 30 50 70 3:50 60 6 Dough 20 - - 30 40 - 1:30 - 7 Jam - 15 45- - 20 1:20 20 8 Bread mixes 10 20 15 15 25 65 2:30 60 9 Speciality 10 5 20 • 30 35 70 2:50 60 10 Gluten free 10 10 15 • 20 30 70 2:35 60 11 Fastbake, small 1.5lb 11 - - - 17 42 1:10 60 -12 Fastbake, large 2 lb 12 - - - 20 43 1:15 60 13 Extra bake - - - - - 60 1:00 - 14 Pizza dough* 20 - - - 30 - 0:50 - 15 Quick* 7 5 8 • - - 80 1:40 60 16 Cake* 10 - - - - 60 1:10 60 17 Dessert* 10 5 20 33 40 62 2:50 60

The delay timer is available on all programmes except 6 Dough, 7 Jam, 11 and 12 Fastbake. Maximum delay is 12 hours. • An ‘add ingredients’ beep signals when more ingredients can be added such as fruit and nuts, which needs to be added after the kneading cycles have ended. • Please note, if your machine has a fruit and nut dispenser the additional ingredients will be added automatically*. *Only applies to model 48323.

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For people who prefer to use their The tablespoon and teaspoon Conversion Chart own measuring utensils, alternative provided are required to measure Liquids, flour and others measurements are in millilitres (ml) the smaller quantities. A set of and cubic centimetres (cc) for British standard spoons with We recommend that you use the liquid measurement and grams ‘scrape’ level tops can be used. cup provided for all recipes for (gm) for weight of flour, sugar and consistency between brands and fruit. Do not use a kitchen tablespoon types of flour. or teaspoon as they are Note: A good quality set of inaccurate. The cup provided is based on the accurate kitchen scales with American cup measurement of 8 divisions and accuracy to 2 grams Floz. are required. A measuring jug with divisions of 2 ml is required.

Water and Flour types liquids

Cup ml Cup White Brown Granary Wholemeal 1/16 15ml Plain Soft grain 1/8 30ml 1/4 60ml 1/8 18g 20g 19g 17g 1/2 120ml 1/4 36g 39g 38g 33g 3/4 180ml 1/2 72g 78g 75g 66g 1 240ml 3/4 108g 117g 113g 99g 1 1/8 270ml 1 1/4 300ml 1 144g 156g 150g 132g 1 5/16 315ml 1 1/8 162g 176g 169g 149g 1 1/2 360ml 1 1/4 180g 195g 188g 165g 1 5/8 390ml 1 1/2 216g 234g 225g 198g 1 15/16 465ml 2 480ml 2 288g 312g 300g 264g

Others

1/4 cup 1/2 cup 3/4 cup 1 cup 2 cup

Dried fruit 41g 82g 123g 164g 328g

Butter 50g 100g 150g 200g 400g

Preserving or 55g 110g 165g 220g 440g caster sugar

Granulated sugar 57g 113g 169g 226g 452g

Chopped fresh 31g 62g 93g 124g 248g apple 1/2 cube Frozen raspberries or 25g 50g 75g 100g 200g fresh plums

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Question 7 Question 13 F.A.Q. When setting the timer for Why can't the delayed finish be morning, why does the machine set for more than 12 hours? Questions About make sounds late at night? What is the minimum time a General The machine must start operation cycle may be delayed? Performance and when the time delay reaches the The maximum length of delay is 12 start time of the programme so that hours including the total cycle time. Operation. the bread will be ready. These For example, Setting 1 (basic 2lb) Question 1 sounds are made by the motor has a cycle time of 3:00. This start What should I do when the when kneading the dough. It is a is delayed by a maximum of 9:00. kneading blade comes out with normal operation, not a The minimum length of delay for the bread? malfunction. each setting is 10 minutes. The This is normal, remove it with a pair delay clock increases and of plastic tongs before slicing the Question 8 decreases in increments of 10 The kneading blade is stuck in bread. Since the blade disconnects minutes. the bread pan. After baking how from the pan for cleaning, it is not a do I get it out? malfunction when it comes out in Question 14 How do I know when to add your bread. The kneading blade may ‘stick’ in place after baking. Running warm raisins, nuts, etc. to the bread? Question 2 or hot water over the blade should There is a beeper tone to signal Why does my bread sometimes loosen it enough to be removed. If that you may add raisins, nuts, etc. have some flour on the side still stuck, soak in hot water for during the second kneading cycle. crust? about 30 minutes. Note: See ‘Baking cycle times’ In some cases, the flour mix may chart for ‘Add nuts & raisins’ time. remain on the corners of the Question 9 On the 48323 model with the fruit Can I wash the baking pan in the baking pan. When this happens, and nut dispenser, this is dishwasher? simply trim off that portion of the automatic. outer crust with a sharp knife. No. The baking pan and kneading blade must be washed by hand. In some cases, ingredients can be Question 3 Question 10 broken up during the initial Why isn't the dough mixing? I kneading cycle. Each recipe can hear the motor running. What will happen if I leave the finished bread in the baking pan? indicates the best time to add fruit The Kneading Blade or baking pan and nuts to the dough. may not be inserted properly. Make Whilst still in the breadmaker for sure the pan is facing the right way the first hour after baking is Question 15 and that it has ‘clicked’ and seated complete the bread ’keeps warm’ Why does my bread come out into the bottom of the breadmaker. to prevent it becoming ‘soggy’. too moist? What can I do? Leaving the bread in the Humidity may affect the dough. Question 4 breadmaker after the keep warm Add an extra tablespoon of flour. How long does it take to make period may result in a ‘soggy’ loaf Also, high altitude may have the bread? of bread as excess steam same effect. Decrease the amount Timings for each setting are (moisture) would not be able to of yeast by 1/4 teaspoon and outlined on page 12. escape. Remove and allow to cool decrease the sugar and/or on a wire rack after baking to water/milk slightly. Question 5 prevent this. Why can't I use the timer when Question 16 baking with fresh milk? Question 11 Why do I get air bubbles at the The milk will spoil if left sitting in Why did the dough only partially top of the bread? the machine too long. Fresh mix? Why didn't it mix This can be caused by using too ingredients such as eggs and milk completely? much yeast. Decrease the yeast by should never be used with the The dough may be too heavy or 1/4 tsp. delayed timer feature. dry. Also, the kneading blade or baking pan may not be inserted Question 17 Question 6 properly. Ingredients may have Why does my bread rise and Why do I have to add the been added in the wrong order. then collapse or crater? ingredients in a certain order? The bread may be rising too much. This allows the breadmaker to mix Question 12 To reduce the rate of rising, reduce the ingredients in the most efficient Why didn't the bread rise? the amount of yeast and/or manner possible. It also serves to The yeast could be bad, past it’s increase the amount of salt. keep the yeast from combining sell by date or possibly no yeast with the liquid before the dough was added at all. Also, if the mixing Question 18 has started to mix, which is was not complete, rising problems Can I use my favourite bread essential on the time delay. could develop. recipes (traditional yeast bread) in my ? Yes, but you will need to experiment to get the right proportion of ingredients. Become 14 UK Helpline 0844 871 0944 Replacement Parts 0844 873 0710 Ireland Helpline 1800 409 119 48322 a4:45xxx rev1 11/01/2010 09:26 Page 15

familiar with the unit and make several loaves of bread before you Trouble Shooting Bread Rises Too begin experimenting. Never exceed Much a total amount of 5 cups dry Bread Sinks in the High humidity and hot ambient ingredients (that includes the total Centre temperatures can cause bread to amount of flour, oats, oatmeal, Too much liquid or liquid too over rise. bran). Use the recipes in this book warm. Bake during the coolest part to help determine the ratio of dry Measure ingredients accurately. of the day. Try reducing the yeast ingredients to liquid and amounts Use liquids at temperatures by 1⁄4 teaspoon or use liquids of yeast, sugar, salt, and between 21°C and 28°C. directly from the refrigerator. Do not oil/butter/margarine to use. use the Timer function. Salt was not added, causing We advise creating your own bread bread to over rise and collapse. Too much yeast. recipes using the basic mode, then Measure ingredients Measure ingredients accurately. progress to the others, using the accurately. Too much liquid. Baking cycle times chart as a guide. Too much yeast was added. Measure ingredients accurately. Measure ingredients accurately, if Hot liquids accelerated the yeast Question 19 problem persists, reduce yeast by action. Is it important for ingredients to 1⁄4 teaspoon. be at room temperature before Use liquids at temperatures adding them to the baking pan? High humidity and hot ambient between 21°C and 28°C. Yes, even when the delay timer is temperatures can cause bread to Too much flour or not enough being used. (Water must be over rise and collapse. salt. between 21°C and 28°C). Bake during the coolest part of the Measure ingredients day, Try reducing the yeast by 1⁄4 accurately. Question 20 teaspoon or use liquids direct from Why do the loaves vary in height the refrigerator. Do not use the and weight? The timer function. Bread Dry With wholemeal/wholewheat breads Dense Texture are always shorter. Am I doing High altitudes can cause the something wrong? bread to over rise and then Not enough liquid added. No, it is normal for wholewheat and collapse during baking. Measure ingredients accurately. wholemeal breads to be shorter Try reducing the yeast by 1⁄4 Flour may be passed the use by and denser than basic or French teaspoon. date, or be dry causing wet/dry breads. Wholewheat and Lid is open during baking. imbalance. wholemeal flour are heavier than Do not open the lid during baking. Try increasing liquid by 1 tbsp at a white bread flour, therefore they time. don’t rise as much during the bread baking process. This is also true for Bread Did Not Rise bread containing fruit, nuts, oats Enough Bread Under Baked and bran. With Soggy Centre Not enough yeast was added. Question 21 Measure ingredients accurately. Too much liquid from fresh or Can I premix the yeast with canned fruit. water? Yeast is outdated or inactive. Always drain liquids well as No, the yeast must be kept dry and Never use outdated yeast. Store in specified in the recipe. Water put into the baking pan last, above a cool, dark place. may have to be reduced the flour. This is especially Too little sugar was added. slightly. important when the delay timer is Measure ingredients accurately. being used. Large amounts of rich Too much salt was added, ingredients like nuts, butter, Question 22 reducing the action of the yeast. dried fruits, syrups and grains Why is there a large hole in the will make dough heavy. This will Measure ingredients accurately. base of the bread? slow down the rising and prevent This hole has been created by the Water was too hot and killed the the bread from baking through. kneading blade. Sometimes this yeast. Measure ingredients accurately. hole is larger than normal. This is Use liquids at temperatures Never exceed the amounts in the because the dough has rested to between 21°C and 28°C. recipe. the side of the blade after the second kneading cycle - normal Yeast has been activated before with breadmakers. You could programme has started. position the dough evenly in the Take care that yeast does not base of the pan. come in contact with liquid before programme has started.

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Bread Over Browned E:EE Message on Recipes Method Too much sugar. Display The recipes in this booklet have Measure ingredients accurately. Temperature sensor is been thoroughly tested to ensure best results. Recipes have been Crust colour set too high. disconnected. Refer to Morphy Richards Helpline. created by home economists Set crust colour to light. specifically for this machine and may not produce acceptable Bread Has Large Difficult to Remove results in other similar machines. From the Pan Holes In Texture • Always add ingredients in the order Water was too hot and killed the The bread is sticking to the pan. they are listed in the recipe. yeast. The surface of the pan needs to be oiled before everyday use. Wash • Accurate measuring of Use liquids at temperatures ingredients is vital. Do not use between 21°C and 28°C the pan in hot soapy water and thoroughly dry. Liberally coat the larger amounts. Too much liquid. inner surface of the pan with oil, • All of the following recipes use this Measure ingredients accurately. butter or margarine. Follow the same general method: guide on page 6, ‘Using your Too much yeast. breadmaker’. When the bread pan 1 Use tepid water 21-28ºC. Measure ingredients accurately. is removed from the machine after 2 Measure ingredients into baking High humidity and hot ambient the baking programme allow the pan. temperatures increase yeast bread to cool in the pan for 15 minutes before turning out onto a activity. 3 Insert baking pan securely into unit, rack. Only slice the bread when Bake during the coolest part close lid. of the day. Try reducing the yeast fully cooled after 20-40 minutes. by 1⁄4 teaspoon or use liquids 4 Select appropriate bread setting. direct from the refrigerator. Condensation in the 5 Push start button. Do not use the timer function. Fruit and Nut 6 When bread is done, remove pan Water was too hot and killed the Dispenser from unit using oven mitts. yeast. Please note that if your machine Use liquids at temperatures has a fruit & nut dispenser, during 7 Remove bread from baking pan, between 21°C and 28°C. the baking process, condensation (and kneading blade from bread if will form on the inside of the necessary). Bread Surface is dispenser. This is totally normal and 8 Allow to cool before slicing. Sticky does not affect the quality of the bread. This method is modified by notes, Bread was left in the machine if applicable, at the end of each too long and condensation recipe. These recipes have been collected on the baking pan. developed using leading brands Whenever possible, remove bread of flour and fast action yeast. from the baking pan and cool on a wire rack before keep warm period ends. The wet/dry balance of the ingredients may be incorrect. Measure ingredients accurately.

H:HH Message on Display Temperature in breadmaker is too high. Press the Stop button. Remove the baking pan, leave lid open and allow to cool. When cool, put the baking pan back in, set programme and start the programme again.

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Recipes for Basic bread (1) Italian herb bread 1 Basic white bread 1 ⁄2 lb 2 lb 1 1 Water 1 ⁄8 cup 1 ⁄2 cup 1 1 lb 1 ⁄2 lb 2 lb 1 Skimmed milk powder 2 ⁄2 tbsp 3 tbsp 3 1 1 Water ⁄4 cup 1 ⁄8 cup 1 ⁄2 cup 1 Sunflower oil 2 ⁄2 tbsp 3 tbsp 1 Skimmed milk powder 2 tbsp 2 ⁄2 tbsp 4 tbsp 1 1 Sugar 2 ⁄4 tbsp 2 ⁄2 tbsp 1 Sunflower oil 2 tbsp 2 ⁄2 tbsp 4 tbsp 1 Salt 1 ⁄2 tsp 2 tsp 1 1 Sugar 1 ⁄4 tbsp 2 ⁄4 tbsp 3 tbsp Strong white bread flour 3 cup 4 cup 1 Salt 1 tsp 1 ⁄4 tsp 2 tsp 1 Dried marjoram 1 ⁄2 tsp 2 tsp

Strong white bread flour 2 cup 3 cup 4 cup 1 Dried basil 1 ⁄2 tsp 2 tsp 1 1 Fast action yeast 1 tsp 1 ⁄4 tsp 1 ⁄4 tsp 1 Dried thyme 1 ⁄2 tsp 2 tsp

Use setting 1 Basic 1 1 Fast action yeast 1 ⁄4 tsp 1 ⁄2 tsp Use setting 1 Basic Soft grain bread

1 1 ⁄2 lb 2 lb Cheese & onion bread 1 1 Water 1 ⁄8 cup 1 ⁄2 cup 1 1 1 ⁄2 lb 2 lb Skimmed milk powder 2 ⁄2 tbsp 4 tbsp 1 1 Water 1 cup 1 ⁄4 cup Sunflower oil 2 tbsp 2 ⁄2 tbsp 1 1 Skimmed milk powder 2 tbsp 2 ⁄2 tbsp Sugar 2 ⁄4 tbsp 3 tbsp 1 Sugar 1 tbsp 2 tbsp Salt 1 ⁄4 tsp 2 tsp 1 Strong white soft grain bread flour 3 cup 4 cup Salt ⁄2 tsp 1 tsp 1 Fast action yeast 1 tsp 1 tsp Onion granules 1 ⁄2 tbsp 2 tbsp 1 Use setting 1 Basic Mature grated cheddar cheese 1 cup 1 ⁄2 cup Strong white bread flour 3 cup 4 cup

1 3 Fast action yeast 1 ⁄2 tsp 1 ⁄4 tsp Soft grain 50% white bread Use setting 1 Basic

1 1 ⁄2 lb 2 lb

1 1 We recommend using the lightest crust setting on the cheese Water 1 ⁄8 cup 1 ⁄2 cup and onion bread. 1 Skimmed milk powder 2 ⁄2 tbsp 4 tbsp

1 Sunflower oil 2 tbsp 2 ⁄2 tbsp Raisin bread 1 Sugar 2 ⁄4 tbsp 3 tbsp

1 1 Salt 1 ⁄4 tsp 2 tsp 1 ⁄2 lb 2 lb

1 1 1 Strong white soft grain bread flour 1 ⁄2 cup 2 cup Water 1 ⁄4 cup 1 ⁄2 cup

1 Strong white bread flour 1 ⁄2 cup 2 cup Skimmed milk powder 3 tbsp 4 tbsp Fast action yeast 1 tsp 1 tsp Sunflower oil 3 tbsp 4 tbsp Use setting 1 Basic Sugar 1 tbsp 2 tbsp 1 Salt 1 ⁄2 tsp 2 tsp

3 Cinnamon ⁄4 tsp 1 tsp Brown loaf Strong white bread flour 3 cup 4 cup

1 1 1 lb 1 ⁄2 lb 2 lb Fast action yeast 1 tsp 1 ⁄4 tsp

3 1 5 3 Water ⁄4 cup 1 cup 1 ⁄3 cup Raisins* ⁄8 cup ⁄4 cup

1 Skimmed milk powder 1 ⁄2 tbsp 2 tbsp 3 tbsp Use setting 1 Basic

1 Sunflower oil 1 ⁄2 tbsp 2 tbsp 3 tbsp 1 1 1 * Place in the fruit and nut dispenser or add when the beeper Sugar 2 ⁄2 tbsp 2 ⁄2 tbsp 3 ⁄2 tbsp sounds if your model does not have a fruit and nut dispenser. 1 Salt 1 tsp 1 ⁄4 tsp 2 tsp Strong brown bread flour 2 cup 3 cup 4 cups

1 1 Fast action yeast 1 tsp 1 ⁄4 tsp 1 ⁄4 tsp Use setting 1 Basic

For method, see page 16

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Sugar free bread Wholewheat seeded

1 1 1 lb 1 ⁄2 lb 2 lb 1 ⁄2 lb 2 lb

3 1 1 1 5 Warm water (450C) ⁄4 cup 1 ⁄8 cup 1 ⁄2 cup Water 1 ⁄8 cup 1 ⁄8 cup

1 1 Skimmed milk powder 2 tbsp 2 ⁄2 tbsp 4 tbsp Skimmed milk powder 1 ⁄2 tbsp 3 tbsp

1 Sunflower oil 2 tbsp 2 ⁄2 tbsp 4 tbsp Sunflower oil 2 tbsp 3 tbsp

1 1 1 1 Sweetener 1 ⁄4 tbsp 2 ⁄4 tbsp 3 tbsp Brown sugar 2 ⁄2 tbsp 2 ⁄2 tbsp

1 1 1 Salt 1 tsp 1 ⁄4 tsp 2 tsp Salt 1 ⁄4 tsp 1 ⁄2 tsp Strong white bread flour 2 cup 3 cup 4 cup Strong wholemeal bread flour 3 cup 4 cup

1 1 3 3 Fast action yeast 1 tsp 1 ⁄4 tsp 1 ⁄4 tsp Fast action yeast ⁄4 tsp ⁄4 tsp Use setting 1 Basic Vitamin C tablet (crushed) 1x100mg 1x100mg Sunflower seeds † 1 tsp 2 tsp Pumpkin seeds † 1 tsp 2 tsp Sugar and Salt free bread Sesame seeds † 1 tsp 2 tsp

1 1 lb 1 ⁄2 lb 2 lb Use setting 2 Wholemeal

3 1 1 Warm water (450C) ⁄4 cup 1 ⁄8 cup 1 ⁄2 cup 1 † Place in the fruit and nut dispenser or add when the beeper Skimmed milk powder 2 tbsp 2 ⁄2 tbsp 4 tbsp sounds if your model does not have a fruit and nut dispenser. 1 Sunflower oil 2 tbsp 2 ⁄2 tbsp 4 tbsp Strong white bread flour 2 cup 3 cup 4 cup Granary loaf

1 1 1 Fast action yeast 1 tsp 1 ⁄4 tsp 1 ⁄4 tsp 1 ⁄2 lb 2 lb

1 Use setting 1 Basic Water 1 cup 1 ⁄2 cup Skimmed milk powder 2 tbsp 3 tbsp This loaf can have other flavourings added. add 1/2 tsp of your Sunflower oil 2 tbsp 3 tbsp

choice of seasoning (mixed herbs, black pepper etc) 1 Soft brown sugar 2 ⁄2 tbsp 5 tbsp

1 Sun-dried tomato loaf Salt 1 ⁄4 tsp 2 tsp Granary malted brown bread flour 3 cup 4 cup 1 1 ⁄2 lb 2 lb 3 3 Fast action yeast ⁄4 tsp ⁄4 tsp 1 Water 1 cup 1 ⁄3 cup *Vitamin C tablet 1 x 100mg 1 x 100mg 1 Skimmed milk powder 2 ⁄2 tbsp 3 tbsp Use setting 2 Wholemeal 1 Sunflower oil 2 ⁄4 tbsp 3 tbsp

1 Sugar 2 ⁄4 tbsp 3 tbsp *Optional: By adding a vitamin C tablet, the rise of the bread can 1 1 Salt 1 ⁄4 tsp 1 ⁄2 tsp be improved. Crush tablet between 2 teaspoons and add.

1 Dried mixed herbs 1 ⁄2 tsp 2 tsp Strong white bread flour 3 cup 4 cup Granary 50% white

1 1 4 2 1 Fast action yeast 1 ⁄ tsp 1 ⁄ tsp 1 ⁄2 lb 2 lb 3 1 8 2 1 Sun-dried tomatoes ⁄ cup ⁄ cup Water 1 cup 1 ⁄2 cup Use setting 1 Basic Skimmed milk powder 2 tbsp 3 tbsp Sunflower oil 2 tbsp 3 tbsp

1 Soft brown sugar 2 ⁄2 tbsp 5 tbsp

Recipes for Wholemeal 1 Salt 1 ⁄4 tsp 2 tsp bread (2) 1 Granary malted brown bread flour 1 ⁄2 cup 2 cup

1 Strong white bread flour 1 ⁄2 cup 2 cup

Wholewheat bread 3 3 Fast action yeast ⁄4 tsp ⁄4 tsp

1 1 ⁄2 lb 2 lb *Vitamin C tablet 1 x 100mg 1 x 100mg

1 5 Water 1 ⁄8 cup 1 ⁄8 cup Use setting 2 Wholemeal

1 Skimmed milk powder 1 ⁄2 tbsp 3 tbsp Sunflower oil 2 tbsp 3 tbsp *Optional: By adding a vitamin C tablet, the rise of the bread can

1 1 be improved. Crush tablet between 2 teaspoons and add. Brown sugar 2 ⁄2 tbsp 2 ⁄2 tbsp

1 1 Salt 1 ⁄4 tsp 1 ⁄2 tsp Strong wholemeal bread flour 3 cup 4 cup

3 3 Fast action yeast ⁄4 tsp ⁄4 tsp Vitamin C tablet (crushed) 1x100mg 1x100mg Use setting 2 Wholemeal

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Recipes for Sweet bread (3) Recipes for Sandwhich bread (4) Sandwich loaf Mixed fruit loaf 1 2 1 1 ⁄ lb 2 lb 1 lb 1 ⁄2 lb 2 lb 1 1 16 3 3 1 1 Water 1 ⁄ cup 1 ⁄ cup Water ⁄4 cup 1 ⁄8 cup 1 ⁄3 cup 1 2 1 Soft margarine or butter 1 ⁄ tbsp 2 tbsp Skimmed milk powder 2 tbsp 2 ⁄2 tbsp 3 tbsp 1 2 1 Salt ⁄ tsp 1 tsp Sunflower oil 2 tbsp 2 ⁄2 tbsp 3 tbsp 1 Skimmed milk powder 1 ⁄2 tbsp 2 tbsp Sugar 2 tbsp 3 tbsp 3 tbsp 1 2 1 1 Sugar 3 tbsp 3 ⁄ tbsp Salt 1 tsp 1 ⁄4 tsp 1 ⁄2 tsp Strong white bread flour 3 cup 4 cup Strong white bread flour 2 cup 3 cup 4 cup 3 4 1 3 Fast action yeast ⁄ tsp 1 tsp Nutmeg ⁄2 tsp ⁄4 tsp 1 tsp

3 Use setting 4 Sandwich Fast action yeast ⁄4 tsp 1 tsp 1 tsp

1 1 2 Dried mixed fruit † ⁄4 cup ⁄2 cup ⁄3 cup Soft grain sandwich loaf Use setting 3 Sweet 1 1 ⁄2 lb 2 lb

1 1 † Place in the fruit and nut dispenser or add when the beeper Water 1 ⁄16 cup 1 ⁄3 cup 1 sounds if your model does not have a fruit and nut dispenser. Butter (melted) 1 ⁄2 tbsp 2 tbsp

1 Salt ⁄2 tsp 1 tsp

1 Orange and cranberry loaf Skimmed milk powder 1 ⁄2 tbsp 2 tbsp

1 1 Sugar 3 tbsp 3 ⁄2 tbsp 1 lb 1 ⁄2 lb 2 lb

1 6 Strong white soft grain bread flour 3 cups 4 cups Water ⁄2 cup ⁄8 cup 1 cup 3 1 1 1 Fast action yeast ⁄4 tsp 1 tsp Orange juice ⁄2 cup ⁄3 cup ⁄3 cup Orange rind 2 2 2 Use setting 4 Sandwich

1 Skimmed milk powder 2 tbsp 2 ⁄2 tbsp 3 tbsp

1 Sunflower oil 2 tbsp 2 ⁄2 tbsp 3 tbsp Recipes for French bread (5) Sugar 5 tbsp 3 tbsp 3 tbsp

1 1 Salt 1 tsp 1 ⁄4 tsp 1 ⁄2 tsp French bread Strong white bread flour 2 cup 3 cup 4 cup

1 3 1 Nutmeg ⁄2 tsp ⁄4 tsp 1 tsp 1 lb 1 ⁄2 lb 2 lb 3 1 Fast action yeast 1 tsp 1 tsp 1 tsp Water ⁄4 cup 1 cup 1 ⁄4 cup

1 1 2 1 1 Dried cranberries † ⁄4 cup ⁄2 cup ⁄3 cup Skimmed milk powder 1 ⁄2 tbsp 2 tbsp 2 ⁄2 tbsp 3 1 Use setting 3 Sweet Sugar ⁄4 tbsp 1 tbsp 1 ⁄4 tbsp 1 Salt 1 tsp 1 tsp 1 ⁄4 tsp

1 † Place in the fruit and nut dispenser or add when the beeper Sunflower oil 1 tbsp 1 tbsp 1 ⁄2 tbsp sounds if your model does not have a fruit and nut dispenser. Strong white bread flour 2 cup 3 cup 4 cup

1 Fast action yeast 1 tsp 1 tsp 1 ⁄4 tsp Brioche Use setting 5 French

1 1 ⁄2 lb 2 lb Eggs 3 med 3 large Recipes for Dough (6) 1 3 Butter (melted) ⁄2 cup ⁄4 cup

1 1 White bread rolls Milk ⁄3 cup ⁄2 cup

1 Water 3 tbsp 4 tbsp Water 1 ⁄4 cup Strong white bread flour 3 cups 4 cups Skimmed milk powder 1 tbsp 3 Salt ⁄4 tsp 1 tsp Butter (melted) 2 tbsp Sugar 2 tbsp 3 tbsp Sugar 2 tbsp

1 1 1 Yeast 1 ⁄2 tsp 1 ⁄2 tsp Salt 1 ⁄2 tsp

1 Use setting 3 Sweet Strong white bread flour 3 ⁄4 cup

1 Fast action yeast 1 ⁄2 tsp Use setting 6 Dough

For method, see page 16

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Method Method 1 Knead and shape the dough into 6 rolls. 1 Place all ingredients in pan and set to dough setting. 2 Place on a greased baking tray. 2 Pour the wet dough onto a floured board and cover with a bowl, leave to rest for 20 minutes. 3 Brush lightly with melted butter. 3 Lightly flour two baking trays and place half the dough on 4 Cover for 20-25 minutes. each tray. Lightly flour, cover and let rise for 45 minutes. 5 Allow to rise until they are double in size then glaze, if 4 Dimple the dough and bake in an oven at 220ºC (425°F, gas required. mark 7) for 25-30 minutes, spraying with water every 5 minutes to crisp the crust. 6 Bake for approx 15-20 minutes at 190°C (gas mark 5, 375°F).

Wholewheat bread rolls Bagels

1 Water 1 ⁄4 cup 1 Warm water 1 ⁄8 cup Skimmed milk powder 2 tbsp Vegetable oil 2 tsp Butter (melted) 2 tbsp Sugar 1 tbsp Honey 2 tbsp Salt 2 tsp Brown sugar 1 tbsp Strong white bread flour 4 cups 1 Salt 1 ⁄2 tsp Fast action yeast 1 tsp 1 Strong wholewheat bread flour 3 ⁄4 cup Use setting 6 Dough 1 Fast action yeast 1 ⁄2 tsp Use setting 6 Dough Method 1 Place all ingredients in pan and set to dough setting. Method Follow method given for white rolls. 2 Dough will be firm. 3 Cut into 10-12 balls and roll into a sausage shape, form a ring Hot cross buns and seal the edges. Water 1 cup 4 Place on an oiled tray, cover and allow to rise for 20 minutes. 1 Butter (melted) ⁄4 cup 5 Boil the bagels in sugary water for 1 minute, turning half way 1 Sugar ⁄4 cup through. Egg (beaten) 1 6 Place on oiled tray and bake in oven at 220ºc (425°F, gas mark Salt 1 tsp 7) for 20 minutes turning once. 3 Strong white bread flour 3 ⁄4 cups Fast action yeast 2 tsp Croissant Cinnamon 1 tsp Milk 1 cup 1 Nutmeg ⁄4 tsp Egg 1 Raisins 1 cup Butter 25g Use setting 6 Dough 1 Salt 1 ⁄2 tsp Sugar 4 tsp Method 1 White bread flour 3 ⁄2 cup

1 Divide into 8-12 pieces. Shape and flatten slightly. 1 Fast action yeast 1 ⁄2 tsp 2 Score a cross on the top of each bun. Use setting 6 Dough 3 Glaze with egg and milk. Method 4 Cover and allow to rise for 30 minutes. 1 Roll dough out into a rectangle 5 Bake in the oven at 190ºC (375°F, gas mark 5) for 16-18 minutes. 2 Place 250g of butter on one side and fold other side over, sealing the edges. 3 Roll out into a rectangle and fold right third into the centre Ciabatta followed by the left third. Seal and wrap in cling film, chill for

1 20 minutes Water 1 ⁄3 cup Olive oil 1 tbsp 4 Repeat step 3 (rolling out, folding and chilling) twice more.

1 Salt 1 ⁄2 tsp 5 Roll into long rectangle and cut into triangles. Roll into Sugar 1 tsp croissant shape and leave to rise for 30 minutes. Strong white bread flour 3 cups 6 Glaze with egg and milk and cook for 15-20 mins at 200ºC 1 Dried yeast 1 ⁄2 tsp (400°F, gas mark 6) Use setting 6 Dough

20 UK Helpline 0844 871 0944 Replacement Parts 0844 873 0710 Ireland Helpline 1800 409 119 48322 a4:45xxx rev1 11/01/2010 09:26 Page 21

Te a cakes Raspberry and apple jam

Warm water 1 cup Frozen raspberries* 2 cup Butter (melted) 50g Chopped baking apples Salt 1 tsp (peeled and cored) 1 cup Sugar 50g Jam sugar 1 cup Dried milk 2 tbsp Lemon juice 3 tbsp Mixed spice 1 tsp Use setting 7 Jam White bread flour 400g * Measure before defrosting Dried yeast 1 tsp

2 Comments Currants ⁄3 cup • Warm the jars before filling. Method • Use tongs to remove the paddle before pouring 1 Place all ingredients except currants in breadmaker and set to dough setting. Bread Mixes (8) After the cycle has finished knead in the currants. 2 Use the ‘basic white’ setting 3 Make into 8-10 balls and place on greased baking sheet and leave to rise for 30 minutes. Follow the information for bread mixes on the bread mix packet. There are two types of bread mixes currently available. 4 Cook at 200ºc (400°F, gas mark 6) for 15-20 minutes until golden brown. 1 Just add water. These mixes are complete and they have all the necessary Recipes for Jam (7) ingredients provided, even the yeast. You only add water. Marmalade • IMPORTANT: Follow the packet instructions as some mixes contain more than the normal amount of yeast, which could Juice from oranges 3 medium over rise in the pan. Use 3 cups of mix maximum. Rind of oranges grated 2 • These mixes are more prone to over-rising and collapsing Preserving sugar 1 cup when the weather is hot and humid. Since these mixes are Water 1 tbsp complete, we cannot advise how to adjust, as with our own Pectin if needed 2 tsp recipes. Bake in the coolest part of the day, use water Use setting 7 Jam between 21-28oC.

2 Just add flour and water Comments These mixes have the necessary ingredients in separate • Warm the jars before filling. sachets.

• Use extra bake time if needed according to set of the Remember strong white bread flour is required. A packet of marmalade and the size of the oranges. this mix will produce a 500g loaf, just over 1 lb. • Remove the paddle with tongs before pouring the marmalade into the jars. Recipes for Speciality breads • Do not lift the lid during mixing. (9) • Seville oranges should be used for marmalade but are only available in January. If using other oranges pectin will be Malt loaf needed to firm up the marmalade. 1 1 ⁄2 lb 2 lb • This recipe will fill approximately 1 medium (400g) jar. 1 Water 1 cup 1 ⁄4 cup Salt 1 tsp 1 tsp Marmalade from tinned oranges Sunflower oil 2 tbsp 3 tbsp

1 1 ‘Ma made’ Seville oranges 1 tin (850g) Black treacle 1 ⁄2 tbsp 2 ⁄2 tbsp Preserving sugar 1.8 kg Malt extract 2 tbsp 3 tbsp Water 425ml Plain flour 3 cup 4 cup 1 Use setting 7 Jam Fast action yeast 1 tsp 1 ⁄4 tsp 1 3 Sultanas* ⁄2 cup ⁄4 cup • After Jam programme has finished, put the mixture on extra Use setting 9 Speciality bake for 30 minutes or until the mixture is at its setting point. * Place in the fruit and nut dispenser or add when the beeper • To test, place a small amount on a saucer and allow to cool, sounds if your model does not have a fruit and nut dispenser. draw your finger across the surface. If the marmalade mixture wrinkles it is done.

For method, see page 16

For details of other Morphy Richards products, please see our website: 21 48322 a4:45xxx rev1 11/01/2010 09:26 Page 22

Gluten free sun dried tomato loaf Irish soda bread 1 1 ⁄2 lb 2lb Eggs 3 Butter milk 220ml Buttermilk 284ml Eggs (beaten) 2 medium Milk 5 tbsp Oil 2 tbsp

1 Lemon Juice 2 tsp All-purpose flour 3 ⁄2 cup 1 2 1 Honey 1 ⁄ tbsp Sugar ⁄2 cup Sun dried tomato paste 1 tbsp Baking soda 1 tbsp

1 Sun dried tomatoes (antipasti) 50g Salt ⁄2 tsp Oil from antipasti 1 tbsp Raisins 1 cup Salt 1 tsp Use setting 9 Speciality 1 Doves farm gluten free white bread flour 3 ⁄4 cups Corn bread Yeast 1 tbsp Use setting 10 Gluten free 1 1 ⁄2 lb Milk 120 ml Gluten free cheese and mustard loaf Eggs (beaten) 3 1 2 1 1 ⁄ lb Margarine or butter ⁄3 cup

1 Eggs 1 Sugar ⁄4 cup 1 Water 1 ⁄3 cup Salt 1 tsp

3 Sunflower oil 4 tbsp All-purpose flour 2 ⁄8 cup (350g) Lemon juice 1 tsp Cornmeal 140g 1 Salt 1 ⁄2 tsp Baking Powder 5 tsp 1 Caster sugar 1 ⁄2 tbsp Use setting 9 Speciality 3 Grated strong cheddar cheese ⁄4 cup Gluten free English mustard 1 tsp Recipes for Gluten free (10) White gluten free flour mix 3 cups Xanthan gum 1 tbsp Gluten free breads are yeast leavened breads, where Dried yeast 1 tbsp Gluten a protein part of the wheat (also found in Oats, Barley and Rye) is removed. Use setting 10 Gluten free People who cannot tolerate Gluten in their diet (known as Gluten free chocolate cake* Coeliacs) can obtain this flour on prescription. It is found 3 in most high street chemists and health food stores, it is Softened margarine ⁄4 cup expensive! Vanilla essence 1 tsp Eggs, beaten 3 Contact the Morphy Richards Helpline (0844 871 0944) Lemon juice 2 tsp for further recipes when available. 1 Water ⁄4 cup

3 The bread is excellent on the day it is made, but with all White gluten free flour mix 1 ⁄4 cup Gluten free breads when one day old or more it will need Guten free baking powder 2 tsp ‘refreshing’. 2 slices placed in a microwave for 10-15 Gluten free cocoa 2 tbsp seconds will usually do this. Any remaining fresh bread can be frozen for storage. To store Gluten free bread (or Use setting 16 Cake any bread) slice the bread, re-assemble the slices back together, wrap the assembled loaf in aluminium foil and Gluten free fruit cake*

place it in a plastic bag. Store in the freezer until required. 3 Light brown sugar ⁄4 cup

The slices will ‘snap’ apart when required and quickly 3 Softened butter ⁄4 cup thaw, use the microwave if required. Eggs 3 Due to the nature of gluten free dough, it may be Lemon juice 1 tbsp necessary to help ensure the ingredients are mixed Milk 1 tbsp

correctly during the first kneading process. 2 Dried mixed fruit ⁄3 cup To do this, open the lid during the first kneading White gluten free flour mix 2 cups process (when the icon is displayed on screen) and Gluten free baking powder 1 tbsp

1 scrape any unmixed ingredients which may have Gluten free mixed spice ⁄2 tsp become stuck to the side of the baking pan down in Use setting 16 Cake to the mixture. Do this using a wooden or plastic to avoid * Only available on model 48323 damaging the non-stick coating on the pan. The gluten free cake recipes use programme 16 (cake)* 22 UK Helpline 0844 871 0944 Replacement Parts 0844 873 0710 Ireland Helpline 1800 409 119 48322 a4:45xxx rev1 11/01/2010 09:26 Page 23

Recipes for Fastbake small (11) Fastbake small white Flavoured Pizza Dough*

1 1 ⁄2 lb Water 1 cup

1 Water 1 ⁄8 cup Sugar 2 tbsp 1 Skimmed milk powder 2 tbsp Salt ⁄2 tsp Salt 1 tsp Garlic puree 1 tsp Sugar 4 tsp Mixed herbs 2 tsp Sunflower oil 2 tbsp Oil 3 tbsp Strong white bread flour 3 cup Strong white bread flour 3 cup Fast action yeast 3 tsp Fast action yeast 2 tsp Use setting 11 Fastbake Use setting 14 Pizza dough

Method Recipes for Fastbake large (12) 1 Pre-heat oven. Fastbake large white 2 Shape into a flat round shape. Place on a greased baking tray. 2lb Brush lightly with oil.

1 Water 1 ⁄2 cup 3 Cover for 15 minutes and allow to rise. Skimmed milk powder 3 tbsp 4 Add your desired topping. 1 Salt 1 ⁄2 tsp 5 Bake at approx 200ºC (400°F, gas mark 6) until golden brown. Sugar 5 tsp Sunflower oil 3 tbsp Strong white bread flour 4 cup Pasta* Fast action yeast 3 tsp Plain flour 2 cups Use setting 12 Fastbake Eggs (beaten) 2

1 Salt 1 ⁄2 tsp For method, see page 16 Vegetable oil 2 tsp Water (more if needed) 2 tbsp Pizza dough* (14) Use setting 14 Pizza dough Pizza base* Method Water 1 cup 1 Place all ingredients in the pan. Sugar 2 tbsp

1 2 Put on the pizza dough setting and help the ingredients mix Salt ⁄2 tsp using a spatula, add more water to bind the dough if needed. Oil 3 tbsp Once the dough forms into a smooth ball it is bound. Strong white bread flour 3 cup 3 Fast action yeast 2 tsp 4 After the cycle has finished roll out and use a pasta machine Use setting 14 Pizza dough or cut to desired shapes. 5 Boil in water for 7-10 minutes. Method 1 Pre-heat oven. 2 Shape into a flat round shape. Place on a greased baking tray. Brush lightly with oil. 3 Cover for 15 minutes and allow to rise. 4 Add your desired topping. 5 Bake at approx 200ºC (400°F, gas mark 6) until golden brown.

* Only available on model 48323

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Recipes for Quick bread* (15) Madeira cake* Banana and nut bread* Ingredients group 1

3 Butter (melted) ⁄4 cup

Ingredients group 1 1 Vanilla essence ⁄4 tsp Butter (melted) 2 tbsp Eggs (beaten) 3 medium Milk 1 tbsp Lemon juice 2 tsp Mashed banana 1 cup Egg (beaten) 1 Ingredients group 2 1 2 Walnuts (chopped) ⁄ cup 5 Plain flour 1 ⁄8 cup Lemon rind 1 tsp Baking powder 2 tsp Granulated sugar 1 cup Ingredients group 2 Use setting 16 Cake 1 Plain flour 1 ⁄2 cup

1 Bicarbonate of soda ⁄2 tsp 1 Method Baking powder ⁄4 tsp

1 Sugar ⁄2 cup 1 Mix group 1 together in a separate bowl. 1 Salt ⁄4 tsp 2 Sieve group 2 together in a second bowl. Use setting 15 Quick 3 Combine groups 1 and 2 together until mixed. Method 4 Pour mixture into bread pan. 1 Mix group 1 together in a separate bowl. Mixed fruitcake* 2 Mix group 2 together in a second bowl. Ingredient group 1

3 Pour mixture into bread pan. 3 Butter (melted) ⁄4 cup

1 Porridge oats bread* Vanilla essence ⁄4 tsp Eggs 3 Milk 1 cup Lemon juice 2 tsp Eggs (beaten) 2 5 Dried mixed fruit ⁄8 cup 1 Sunflower oil ⁄2 tsp Golden syrup 2 tbsp Ingredient group 2 Porridge oats 1 cup 5 Plain flour 1 ⁄8 cups 1 Sugar ⁄4 cup Baking powder 2 tsp Salt 1 tsp Sugar 1 cup Plain flour 2 cup Ground cinnamon 1/4 tsp 1 Baking powder ⁄2 tsp Ground nutmeg 1/4 tsp 1 Bicarbonate of soda ⁄2 tsp Use setting 16 Cake Use setting 15 Quick Method Recipes for Cake* (16) Follow method given for madeira cake mix. Important Cake mix The cakes produced in this breadmaker will not rise to fill the pan completely, they will be approximately 55mm This programme can also be used for preparation of a (2'') tall. The standard cake is a Madeira type which is shop bought cake mix. Simply follow the instructions on moist, rich and dense in texture. Adjustments to the the packet. recipe may be required for personal taste - less butter and sugar to reduce the richness, less water and/or eggs to reduce moisture. Variations Cherries - 1/2 cup cherries halved (wash thoroughly to remove the excess syrup) and allow them to drain and dry on absorbent paper; or mixed fruit - 1/2 cup or chocolate chips - 1/4 cup. Add any of these variations into the bread pan last, on top of the other ingredients.

* Only available on model 48323 24 UK Helpline 0844 871 0944 Replacement Parts 0844 873 0710 Ireland Helpline 1800 409 119 48322 a4:45xxx rev1 11/01/2010 09:26 Page 25

Recipes for Dessert* (17) Helpline Oat apple betty* If you have any difficulty with your appliance, do not hesitate to call us. Medium cooking apples chopped (peeled and cored) 6 We are more likely to be able to help than the store from Lemon juice 1 tsp where you bought it. Please have the following 1 Packed brown sugar ⁄2 cup information ready to enable our staff to deal with your 1 query quickly. All-purpose flour ⁄2 cup

1 Quick cooking oats ⁄3 cup • Name of the product. Butter or margarine, softened 6 tbsp Use setting 17 Desserts • Model number as shown on the underside of the appliance. Old-fashioned rice pudding* • Serial number as shown on underside of the appliance.

Eggs slightly beaten 3 UK Helpline 0844 871 0944

3 Cream 1 ⁄4 cup Replacement Parts 0844 873 0710 1 Cooked rice 1 ⁄2 cup Ireland Helpline 1800 409 119 1 Sugar ⁄2 cup

1 Raisins (optional) ⁄2 cup Vanilla essence 1 tsp Website Cinnamon or nutmeg 1 tsp You may also contact us through our website, or visit Use setting 17 Desserts the site to browse and purchase appliances, spare parts and accessories from the extensive Morphy Richards range. Please note: this is the old-fashioned and best way to bake rice pudding. With a mass of creamy rice and a thick brown skin with the hint of cinnamon throughout. A real treat!

For method, see page 16

For details of other Morphy Richards products, please see our website: 25 48322 a4:45xxx rev1 11/01/2010 09:26 Page 26

26 UK Helpline 0844 871 0944 Replacement Parts 0844 873 0710 Ireland Helpline 1800 409 119 48322 a4:45xxx rev1 11/01/2010 09:26 Page 27

For details of other Morphy Richards products, please see our website: 27 48322 a4:45xxx rev1 11/01/2010 09:26 Page 28

Registering Your Helpline number quoting Model 4 The appliance has been used for number and Serial number on the hire purposes or non domestic use. Two Year Guarantee product, or write to Morphy 5 The appliance is second hand. Your standard one year guarantee Richards at the address shown. is extended for an additional 12 You may be asked to return a copy 6 Morphy Richards are not liable to months when you register the of proof of purchase. carry out any type of servicing product within 28 days of purchase work, under the guarantee. with Morphy Richards. If you do Subject to the exclusions set out not register with Morphy Richards below (see Exclusions), the faulty 7 Batteries and damage from within 28 days, your product is appliance will then be repaired or leakage are not covered by the guaranteed for 1 year. To validate replaced and dispatched usually guarantee. your 2 year guarantee register with within 7 working days of receipt. us online at • This guarantee does not confer any www.morphyrichards.co.uk If, for any reason, this item is rights other than those expressly replaced during the 1 year set out above and does not cover N.B. Each qualifying product needs guarantee period, the guarantee on any claims for consequential loss to be registered with Morphy the new item will be calculated or damage. This guarantee is Richards individually. from original purchase date. offered as an additional benefit and Therefore it is vital to retain your does not affect your statutory Please note that the 2 year original till receipt or invoice to rights as a consumer. guarantee is only available in the indicate the date of initial purchase. UK and Ireland. Please refer to the one year guarantee for more To qualify for the 1 year guarantee, information. the appliance must have been used according to the instructions Your One Year supplied. Guarantee Exclusions It is important to retain the retailer’s receipt as proof of purchase. Morphy Richards shall not be liable Staple your receipt to this back to replace or repair the goods cover for future reference. under the terms of the guarantee where: Please quote the following information if the product develops 1 The fault has been caused or is a fault. These numbers can be attributable to accidental use, found on the base of the product. misuse, negligent use or used For electrical products sold within the contrary to the manufacturer’s European Community. At the end of the electrical products useful life, it should not Model no. recommendations or where the be disposed of with household waste. fault has been caused by power Please recycle where facilities exist. Check Serial no. with your Local Authority or retailer for surges or damage caused in recycling advice in your country. All Morphy Richards products are transit. individually tested before leaving 2 The appliance has been used on a the factory. In the unlikely event of voltage supply other than that any appliance proving to be faulty stamped on the products. within 28 days of purchase, it The After Sales Division should be returned to the place of 3 Repairs have been attempted by Morphy Richards Ltd purchase for it to be replaced. persons other than our service staff Mexborough, , (or authorised dealer). If the fault develops after 28 days , S64 8AJ and within 12 months of original Helplines (office hours) purchase, you should contact the UK 0844 871 0944 Spare Parts 0844 873 0710 Morphy Richards products are intended for household use only. Republic of Ireland 1800 409 119 See usage limitations within the location safety instructions. Morphy Richards has a policy of continuous improvement in product quality and design. The company, therefore reserves the right to change the specification of it’s models at any time. BM48322 MUK Rev1 11/09

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