Morphy Richards AFK BM2 Breadmaker PDF

48322 a4:45xxx rev1 11/01/2010 09:26 Page 1
Register online for your 2 year

guarantee. See back of this
instruction book for details.
Upon registration with Morphy Richards
(UK and Ireland customers only)
www.morphyrichards.co.uk
(UK & ROI only)
Breadmaker
Please read and keep these instructions
Making your own bread easily...

The smell of homemade bread wafting around the home is one of
those great smells. Bread, fresh out of the oven, 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 breads, including

wholewheat, you can also prepare doughs for bread rolls, pizza,
cake 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 baking 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
1 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
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
2
bottom left hand corner of the screen Ì. (selected programmes)
Only the loaf sizes available for the programme selected will appear. 1.5lb loaf
2lb loaf
To select the crust setting: Very Light

Press the crust control button Ê until the symbol for the crust setting you
3
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
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
4 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
programme for 60 minutes which can be stopped at any time by pressing
the Start/Stop button Ë.
2 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 3
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
electric shock and personal injury, helpline for advice.
The use of any electrical appliance
requires the following common sense do not immerse cord, plug and
appliance in water or any other • The use of accessory attachments
safety rules. not recommended by the
liquid.
manufacturer may cause damage to
Primarily there is danger of injury or
• WARNING: Do not touch hot the breadmaker.
death and secondly the danger of
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, ovens, or burners.
WARNING: Danger to the person! • To avoid damaging the appliance, do
• WARNING: Avoid contact with
moving parts. not place the baking pan or any
IMPORTANT: Damage to the appliance!
object on top of the unit.
In addition, we offer the following safety • Extreme caution must be observed
when moving an appliance with hot • Do not clean with scouring pads. Do
advice.
contents. not wash the baking pan, kneading
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
concerning the use of the appliance • Always remove the plug from the
kitchen areas in shops, offices and
by a person responsible for their socket whenever the machine is not
other working environments.
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,
or near water. • Children are vulnerable in the Requirements
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. which must be A.C. (Alternating
• The mains lead should reach from the
socket to the base unit without Current).
• 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 not suitable for the plug supplied
• Do not let the mains lead hang over
where they cannot see properly or with this appliance, the plug should
the edge of a worktop where a child
should not be reaching. be removed and the appropriate one
could reach it.
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 Note: The plug removed from the
open space e.g. between a low
appliance. mains lead, if severed, must be
socket and table.
destroyed as a plug with bared
• Do not let the lead run across a flexible cord is hazardous if
cooker or toaster 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 white bread 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 Sugar 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
Care and cleaning 8 Sweet - 3 19
Banana and nut bread* 24
Storing the unit 9 Mixed fruit loaf 19
Porridge oats bread* 24
Getting successful results 9 Orange and cranberry loaf 19
Understanding baking 10 Brioche 19 Cake* - 16 24
Using the right flour 10 Madeira cake* 24
Other ingredients 10 Sandwich - 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 Dough - 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 soda bread 22
Corn bread 22
* Only available on model 48323
48322 a4:45xxx rev1 11/01/2010 09:26 Page 5
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
‚ „ Ì Ó Ô  Ò
Ë
48322 a4:45xxx rev1 11/01/2010 09:26 Page 6
7 Jam (1:20) bake straight after another

About This programme, if the message H:HH
Use this setting for making jam
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.
depend on recipe. machine immediately. Remove the
14 Pizza dough* (0:50)
pan carefully, allow to cool a little
• A Fruit and Nut beep signals when This setting can be used to mix
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.
use, ensure the blade rotates freely water’.
15 Quick* (1:40)
on the spindle before each use,
9 Speciality (2:50) For white bread that is required in a
you can add a little sunflower oil to
The bread baked on this setting is shorter time. Bread baked on this
the rotating shaft before putting it
usually smaller with a more moist setting is usually smaller with a
back into the pan. This will then be
and dense texture. These breads dense texture.
ready for next use.
do not use bread flour.
16 Cake* (1:10)
Programme Number 10 Gluten Free (2:35) Your Morphy Richards breadmaker
Gluten free breads are yeast can also be used to bake a
Descriptions leavened breads where gluten (a selection of cakes. 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 brown bread. 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
minute intervals. You will have to and remove all packaging
6 Dough (1:30)
manually switch this off by pressing materials.
This setting only makes the dough
and will not bake the bread. the start /stop button, when you
2 Remove any dust that may have
Remove the dough and shape it to have completed the Extra bake
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).
48322 a4:45xxx rev1 11/01/2010 09:26 Page 7
The bread pan is non-stick coated. WARNING: Use oven gloves

Do not use scouring pads or any
PROGRAMMING
when removing the baking pan
abrasives on any part of the (taking care as it is very hot).
THE BREADMAKER
breadmaker.
4 For first time use oil, butter or
6 Turn out the bread Selecting the
Allow the bread to cool in the pan
margarine to grease the bread pan for 15 minutes, then turn the pan
Programme
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 appear on the screen too and
6 Place the kneading blade ‚ on the
cool and then remove the blade change as you add your options.
shaft „ in the baking pan ·.
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 programme is started Í.
8 Always unplug the appliance
result in the unit emitting some
after use.
vapour when first used, this is
normal.
Do not open the lid whilst the 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
3 Measure ingredients • Press the start button Ë during or
appear. Keep pressing the button
Measure the ingredients required up to the end of the first knead to
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.
48322 a4:45xxx rev1 11/01/2010 09:26 Page 8
• Symbol Î shows on the screen as

Filling the Fruit and the cycle time updates. The total
Power Interruption
Nut Dispenser* time shown on the screen will After a brief power supply failure:
• If you have selected a recipe that include the baking time and delay.
For example, if a loaf takes 3 hours • If the programme has not yet
uses the fruit and nut dispenser, reached rise 1, press Start/Stop Ë
you should fill it now. The dispenser to bake and you have delayed the
start of baking for 5 hours, the and the programme will continue
should be filled with one cupful of using the automatic repeat
dry ingredients using the screen will countdown from 8
hours with symbol Î showing on function.
measuring cup provided. Please
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,
check that the fruit is separated Baking the Loaf start again with fresh ingredients.
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.
from sticking together. screen, which denote which stage
Use an electric knife or a sharp
of baking the programme is
* Only applies to model 48323. knife with a serrated blade for even
currently at.
slices.
• The numbers indicated by Ï relate
Using the Timer to the 1st, 2nd or 3rd ‘Knead’ and
Store unused bread tightly covered
in a plastic bag at room
• Once you have chosen the ‘Rise’ stage. Every loaf follows the
temperature for up to three days. If
programme, loaf size and crust same process of 1st knead, 1st
weather is hot and humid, store in
setting, you can either bake the loaf rise, 2nd knead, 2nd rise, and
the refrigerator 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 Â 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. croutons, bread pudding, or
through the time. The ‘-’ button stuffing.
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.
48322 a4:45xxx rev1 11/01/2010 09:26 Page 9
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
Storing the Unit temperature before using.
4 Interior: Use a damp cloth or
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 form a soft, smooth ball. If too dry,
Close the lid and do not store
with warm water, soap is not add liquid. If too wet, add flour (1/2
anything on top of the lid.
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 each liquid and dry ingredient
has been lifted, the whole 2 If you are using the machine on the
Dough setting (programme 6), after properly or it could result in a poor
dispenser may be removed. The or unacceptable baking result. Do
dispenser should be cleaned using the cycle is complete, remove the
dough from the breadmaker, cover not use normal kitchen teaspoons
warm soapy water and a damp or tablespoons. The ingredients
cloth/sponge. It should then be in a thin coating of sunflower oil
and cover with greaseproof paper must also be added into the baking
rinsed thoroughly and left to dry pan in the order in which they are
naturally. To replace the dispenser, and a dry tea towel. The dough
should then be left in a warm area given in each recipe. Liquid and dry
ensure the left side is slotted in to ingredients should be measured as
place first. The right side can then free from draughts, for
approximately 30 minutes or until it follows:
be pushed down, back in to
position until it clicks. has roughly doubled in size. Measuring cup
3 Humidity can cause problems, The cup is marked in various
• Do not wash the baking pan, ‘volume measurement’ scales. The
measuring cup, spoon or kneading therefore humidity and high
altitudes require adjustments. For recipes in this book use the ‘cup’
blades in the dishwasher. volume which is based on the
high humidity, add an extra
• 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 you prefer to use weight (gms) as
• If the paddle becomes stuck in the decrease sugar and/or water or
bread pan, pour hot water over it a measurement, fill and weigh the
milk slightly. required number of cups and
and allow to soak for 30 minutes.
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
spatulas, 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 cooking oil 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.
48322 a4:45xxx rev1 11/01/2010 09:26 Page 10
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
Ú This machine requires only that you
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
B breadmaker requires you to
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
ingredients is vital. Do not use white loaves. To overcome this
x2 larger amounts. wholewheat flour/wholemeal flour
can be mixed with Bread flour or
Understanding strong plain flour to produce a
lighter textured bread.
Baking
Self-raising flour
It is often said that cooking is an
Self-raising Flour contains
art relying on the creativity of the
Liquid measurements unnecessary leavening ingredients
chef, while baking bread is much
Use the cup provided A Ú. When more of a science. This means that
that will interfere with bread and
reading amounts, the measuring cake making. It is not
the process of combining flour,
cup must be placed on a horizontal recommended for use.
water and yeast, results in a
flat surface and viewed at eye level reaction that produces bread. You
(not on an angle). The liquid level Bran
have to remember that when the Bran (unprocessed) & Wheat Germ
line must be aligned to the mark of ingredients combine with each
measurement. are the coarse outer portions of the
other they produce a specific wheat or rye grains separated from
A ‘guesstimate’ is not good enough result. Read the following
as it could throw out the critical flour by sifting or bolting. They are
information carefully to gain a often added in small quantities to
balance of the recipe. 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
done by gently spooning Oatmeal
ingredients into the measuring cup
Flour Oatmeal comes from rolled or
and then once filled, levelling off Flours, 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, Yeasts (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
48322 a4:45xxx rev1 11/01/2010 09:26 Page 11
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
to manufacturers instructions. texture to bread doughs and cakes. Ingredient
Ensure your yeast is fresh by Sunflower oil
Temperatures
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 Baking powder 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
then sprinkle 2 tsp. of yeast over enhance your bread.
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
another packet of dried yeast.
Bread Mixes glaze should be applied when the
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
over-rising and collapsing when the Poppy/Sesame/Caraway
dietary reasons it may be reduced,
weather is hot and humid. Since seed/Oatmeal
however, your baking may suffer.
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
48322 a4:45xxx rev1 11/01/2010 09:26 Page 12
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.
48322 a4:45xxx rev1 11/01/2010 09:26 Page 13
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
48322 a4:45xxx rev1 11/01/2010 09:26 Page 14
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
bread. Since the blade disconnects The kneading blade is stuck in minutes.
from the pan for cleaning, it is not a the bread pan. After baking how
malfunction when it comes out in do I get it out? Question 14
your bread. The kneading blade may ‘stick’ in How do I know when to add
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
baking pan. When this happens, Can I wash the baking pan in the and nut dispenser, this is
simply trim off that portion of the dishwasher? 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 broken up during the initial
Why isn't the dough mixing? I Question 10
What will happen if I leave the kneading cycle. Each recipe
can hear the motor running. indicates the best time to add fruit
The Kneading Blade or baking pan finished bread in the baking pan?
Whilst still in the breadmaker for and nuts to the dough.
may not be inserted properly. Make
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 bread machine?
Yes, but you will need to
experiment to get the right
proportion of ingredients. Become
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, over rise.
Too much liquid or liquid too
bran). Use the recipes in this book Bake during the coolest part
warm.
to help determine the ratio of dry of the day. Try reducing the yeast
Measure ingredients accurately.
ingredients to liquid and amounts by 1⁄4 teaspoon or use liquids
Use liquids at temperatures
of yeast, sugar, salt, and directly from the refrigerator. Do not
between 21°C and 28°C.
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.
Baking cycle times chart as a Too much liquid.
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
Is it important for ingredients to action.
1⁄4 teaspoon. Use liquids at temperatures
be at room temperature before
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.
Not enough yeast was added.
With Soggy Centre
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 slightly.
Too little sugar was added.
important when the delay timer is
Measure ingredients accurately. Large amounts of rich
being used.
Too much salt was added, ingredients like nuts, butter,
Question 22 dried fruits, syrups and grains
reducing the action of the yeast.
Why is there a large hole in the will make dough heavy. This will
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.
48322 a4:45xxx rev1 11/01/2010 09:26 Page 16
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
disconnected. best results. Recipes have been
Crust colour set too high. created by home economists
Set crust colour to light. Refer to Morphy Richards Helpline.
specifically for this machine and
may not produce acceptable
Bread Has Large Difficult to Remove results in other similar machines.
Holes In Texture From the Pan
• 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
the pan in hot soapy water and ingredients is vital. Do not use
between 21°C and 28°C
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
the baking programme allow the 2 Measure ingredients into baking
High humidity and hot ambient
bread to cool in the pan for 15 pan.
temperatures increase yeast
activity. minutes before turning out onto a
3 Insert baking pan securely into unit,
Bake during the coolest part rack. Only slice the bread when
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.
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.
48322 a4:45xxx rev1 11/01/2010 09:26 Page 17
Italian herb bread

Recipes for Basic bread (1)
11⁄2 lb 2 lb
Basic white bread
Water 11⁄8 cup 11⁄2 cup
1 lb 11⁄2 lb 2 lb
Skimmed milk powder 21⁄2 tbsp 3 tbsp
Water 3
⁄4 cup 11⁄8 cup 11⁄2 cup
Sunflower oil 2 ⁄2 tbsp
1
3 tbsp
Skimmed milk powder 2 tbsp 21⁄2 tbsp 4 tbsp
Sugar 21⁄4 tbsp 21⁄2 tbsp
Sunflower oil 2 tbsp 21⁄2 tbsp 4 tbsp
Salt 1 ⁄2 tsp
1
2 tsp
Sugar 11⁄4 tbsp 21⁄4 tbsp 3 tbsp
Strong white bread flour 3 cup 4 cup
Salt 1 tsp 11⁄4 tsp 2 tsp
Dried marjoram 11⁄2 tsp 2 tsp
Strong white bread flour 2 cup 3 cup 4 cup
Dried basil 11⁄2 tsp 2 tsp
Fast action yeast 1 tsp 11⁄4 tsp 11⁄4 tsp
Dried thyme 11⁄2 tsp 2 tsp
Use setting 1 Basic
Fast action yeast 1 ⁄4 tsp
1
11⁄2 tsp
Use setting 1 Basic
Soft grain bread
11⁄2 lb 2 lb Cheese & onion bread
Water 1 ⁄8 cup
1
11⁄2 cup
Skimmed milk powder 21⁄2 tbsp 4 tbsp 11⁄2 lb 2 lb
Sunflower oil 2 tbsp 2 ⁄2 tbsp
1 Water 1 cup 11⁄4 cup
Sugar 2 ⁄4 tbsp
1
3 tbsp Skimmed milk powder 2 tbsp 21⁄2 tbsp
Salt 11⁄4 tsp 2 tsp Sugar 1 tbsp 2 tbsp
Strong white soft grain bread flour 3 cup 4 cup Salt 1
⁄2 tsp 1 tsp
Fast action yeast 1 tsp 1 tsp Onion granules 11⁄2 tbsp 2 tbsp
Use setting 1 Basic Mature grated cheddar cheese 1 cup 11⁄2 cup
Fast action yeast 11⁄2 tsp 13⁄4 tsp
Soft grain 50% white bread Use setting 1 Basic
1 ⁄2 lb
1
2 lb
We recommend using the lightest crust setting on the cheese
Water 11⁄8 cup 11⁄2 cup and onion bread.
Skimmed milk powder 2 ⁄2 tbsp
1
4 tbsp
Sunflower oil 2 tbsp 21⁄2 tbsp
Raisin bread
Sugar 2 ⁄4 tbsp
1
3 tbsp
Salt 11⁄4 tsp 2 tsp 11⁄2 lb 2 lb
Strong white soft grain bread flour 11⁄2 cup 2 cup Water 11⁄4 cup 11⁄2 cup
Strong white bread flour 11⁄2 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
Salt 11⁄2 tsp 2 tsp
Cinnamon 3
⁄4 tsp 1 tsp
Brown loaf Strong white bread flour 3 cup 4 cup
1 lb 11⁄2 lb 2 lb Fast action yeast 1 tsp 11⁄4 tsp
Water 3
⁄4 cup 1 cup 11⁄3 cup Raisins* 5
⁄8 cup ⁄4 cup
3

1
2 tbsp 3 tbsp Use setting 1 Basic
Sunflower oil 11⁄2 tbsp 2 tbsp 3 tbsp
Sugar 21⁄2 tbsp 21⁄2 tbsp 31⁄2 tbsp * Place in the fruit and nut dispenser or add when the beeper
sounds if your model does not have a fruit and nut dispenser.
Salt 1 tsp 1 ⁄4 tsp
1
2 tsp
Strong brown bread flour 2 cup 3 cup 4 cups
Fast action yeast 1 tsp 11⁄4 tsp 11⁄4 tsp
Use setting 1 Basic
For method, see page 16
48322 a4:45xxx rev1 11/01/2010 09:26 Page 18
Sugar free bread Wholewheat seeded

1 lb 11⁄2 lb 2 lb 11⁄2 lb 2 lb
Warm water (45 C)
0 ⁄4 cup
3
1 ⁄8 cup
1
1 ⁄2 cup
1
Skimmed milk powder 2 tbsp 2 ⁄2 tbsp
1
4 tbsp Skimmed milk powder 1 ⁄2 tbsp
1
3 tbsp
Sunflower oil 2 tbsp 21⁄2 tbsp 4 tbsp Sunflower oil 2 tbsp 3 tbsp
Sweetener 11⁄4 tbsp 21⁄4 tbsp 3 tbsp Brown sugar 21⁄2 tbsp 21⁄2 tbsp
Salt 1 tsp 1 ⁄4 tsp
1
2 tsp Salt 1 ⁄4 tsp
1
11⁄2 tsp
Strong white bread flour 2 cup 3 cup 4 cup Strong wholemeal bread flour 3 cup 4 cup
Fast action yeast 1 tsp 1 ⁄4 tsp
1
1 ⁄4 tsp1
Fast action yeast 3
⁄4 tsp 3
⁄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 lb 11⁄2 lb 2 lb Use setting 2 Wholemeal
Warm water (450C) ⁄4 cup
3
11⁄8 cup 11⁄2 cup
Skimmed milk powder 2 tbsp 2 ⁄2 tbsp
1
4 tbsp † Place in the fruit and nut dispenser or add when the beeper
sounds if your model does not have a fruit and nut dispenser.
Sunflower oil 2 tbsp 2 ⁄2 tbsp
1
4 tbsp
Strong white bread flour 2 cup 3 cup 4 cup Granary loaf
Fast action yeast 1 tsp 11⁄4 tsp 11⁄4 tsp 11⁄2 lb 2 lb
Use setting 1 Basic Water 1 cup 11⁄2 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)
Soft brown sugar 21⁄2 tbsp 5 tbsp
Sun-dried tomato loaf Salt 11⁄4 tsp 2 tsp
Granary malted brown bread flour 3 cup 4 cup
11⁄2 lb 2 lb
Fast action yeast 3
⁄4 tsp 3
⁄4 tsp
Water 1 cup 11⁄3 cup
*Vitamin C tablet 1 x 100mg 1 x 100mg
Use setting 2 Wholemeal
Sunflower oil 2 ⁄4 tbsp
1
3 tbsp
Sugar 21⁄4 tbsp 3 tbsp *Optional: By adding a vitamin C tablet, the rise of the bread can
Salt 11⁄4 tsp 11⁄2 tsp be improved. Crush tablet between 2 teaspoons and add.
Dried mixed herbs 11⁄2 tsp 2 tsp
Strong white bread flour 3 cup 4 cup Granary 50% white
Fast action yeast 1 ⁄4 tsp
1
1 ⁄2 tsp
1
11⁄2 lb 2 lb
Sun-dried tomatoes ⁄8 cup
3 1
⁄2 cup Water 1 cup 11⁄2 cup
Use setting 1 Basic Skimmed milk powder 2 tbsp 3 tbsp
Sunflower oil 2 tbsp 3 tbsp
Soft brown sugar 21⁄2 tbsp 5 tbsp
Recipes for Wholemeal Salt 11⁄4 tsp 2 tsp
bread (2) Granary malted brown bread flour 11⁄2 cup 2 cup
Strong white bread flour 11⁄2 cup 2 cup
Wholewheat bread Fast action yeast 3
⁄4 tsp 3
⁄4 tsp
11⁄2 lb 2 lb *Vitamin C tablet 1 x 100mg 1 x 100mg
Water 11⁄8 cup 15⁄8 cup Use setting 2 Wholemeal
1
3 tbsp
Sunflower oil 2 tbsp 3 tbsp *Optional: By adding a vitamin C tablet, the rise of the bread can
be improved. Crush tablet between 2 teaspoons and add.
Brown sugar 21⁄2 tbsp 21⁄2 tbsp
Salt 11⁄4 tsp 11⁄2 tsp
Strong wholemeal bread flour 3 cup 4 cup
Fast action yeast ⁄4 tsp
3 3
⁄4 tsp
Vitamin C tablet (crushed) 1x100mg 1x100mg
Use setting 2 Wholemeal
48322 a4:45xxx rev1 11/01/2010 09:26 Page 19
Recipes for Sweet bread (3) Recipes for Sandwhich bread (4)
Sandwich loaf
Mixed fruit loaf
11⁄2 lb 2 lb
1 lb 11⁄2 lb 2 lb
Water 3
⁄4 cup 11⁄8 cup 11⁄3 cup
Soft margarine or butter 1 ⁄2 tbsp
1
2 tbsp
Salt ⁄2 tsp
1
1 tsp
Sugar 2 tbsp 3 tbsp 3 tbsp
Sugar 3 tbsp 31⁄2 tbsp
Salt 1 tsp 11⁄4 tsp 11⁄2 tsp
Fast action yeast ⁄4 tsp
3
1 tsp
Nutmeg 1
⁄2 tsp ⁄4 tsp
3
1 tsp
Use setting 4 Sandwich
Fast action yeast 3
⁄4 tsp 1 tsp 1 tsp
Dried mixed fruit † 1
⁄4 cup ⁄2 cup
1
⁄3 cup
2
Soft grain sandwich loaf
Use setting 3 Sweet
11⁄2 lb 2 lb
† Place in the fruit and nut dispenser or add when the beeper Water 11⁄16 cup 11⁄3 cup
sounds if your model does not have a fruit and nut dispenser. Butter (melted) 11⁄2 tbsp 2 tbsp
Salt ⁄2 tsp
1
1 tsp
Orange and cranberry loaf Skimmed milk powder 11⁄2 tbsp 2 tbsp
1 lb 1 ⁄2 lb
1
2 lb Sugar 3 tbsp 3 1⁄2 tbsp
Water 1
⁄2 cup ⁄8 cup
6
1 cup Strong white soft grain bread flour 3 cups 4 cups
Orange juice 1
⁄2 cup ⁄3 cup
1 1
⁄3 cup Fast action yeast ⁄4 tsp
3
1 tsp
Orange rind 2 2 2 Use setting 4 Sandwich
Sugar 5 tbsp 3 tbsp 3 tbsp
Recipes for French bread (5)
Salt 1 tsp 11⁄4 tsp 11⁄2 tsp
French bread
Nutmeg 1
⁄2 tsp ⁄4 tsp
3
1 tsp 1 lb 11⁄2 lb 2 lb
Fast action yeast 1 tsp 1 tsp 1 tsp Water 3
⁄4 cup 1 cup 11⁄4 cup
Dried cranberries † 1
⁄4 cup ⁄2 cup
1
⁄3 cup
2 Skimmed milk powder 1 ⁄2 tbsp
1
2 tbsp 21⁄2 tbsp
Use setting 3 Sweet Sugar ⁄4 tbsp
3
1 tbsp 11⁄4 tbsp
Salt 1 tsp 1 tsp 11⁄4 tsp
† Place in the fruit and nut dispenser or add when the beeper Sunflower oil 1 tbsp 1 tbsp 11⁄2 tbsp
sounds if your model does not have a fruit and nut dispenser. Strong white bread flour 2 cup 3 cup 4 cup
Fast action yeast 1 tsp 1 tsp 11⁄4 tsp
Brioche Use setting 5 French
1 ⁄2 lb
1
2 lb
Eggs 3 med 3 large
Butter (melted) ⁄2 cup
1 3
⁄4 cup
Recipes for Dough (6)
Milk ⁄3 cup
1 1
⁄2 cup White bread rolls
Water 3 tbsp 4 tbsp Water 11⁄4 cup
Strong white bread flour 3 cups 4 cups Skimmed milk powder 1 tbsp
Salt ⁄4 tsp
3
1 tsp Butter (melted) 2 tbsp
Sugar 2 tbsp 3 tbsp Sugar 2 tbsp
Yeast 11⁄2 tsp 11⁄2 tsp Salt 11⁄2 tsp
Use setting 3 Sweet Strong white bread flour 31⁄4 cup
Fast action yeast 11⁄2 tsp
Use setting 6 Dough
48322 a4:45xxx rev1 11/01/2010 09:26 Page 20
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

Water 11⁄4 cup Warm water 11⁄8 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
Salt 11⁄2 tsp Fast action yeast 1 tsp
Strong wholewheat bread flour 31⁄4 cup Use setting 6 Dough
Fast action yeast 11⁄2 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.
Butter (melted) ⁄4 cup
1
5 Boil the bagels in sugary water for 1 minute, turning half way
Sugar ⁄4 cup
1
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.
Strong white bread flour 33⁄4 cups
Fast action yeast 2 tsp Croissant
Cinnamon 1 tsp
Milk 1 cup
Nutmeg ⁄4 tsp
1
Egg 1
Raisins 1 cup
Butter 25g
Use setting 6 Dough
Salt 11⁄2 tsp
Sugar 4 tsp
Method
White bread flour 31⁄2 cup
1 Divide into 8-12 pieces. Shape and flatten slightly. Fast action yeast 11⁄2 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
20 minutes
Water 1 ⁄3 cup
1
Olive oil 1 tbsp 4 Repeat step 3 (rolling out, folding and chilling) twice more.
Salt 11⁄2 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
Dried yeast 11⁄2 tsp (400°F, gas mark 6)
Use setting 6 Dough
48322 a4:45xxx rev1 11/01/2010 09:26 Page 21
Tea 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
Comments
Currants ⁄3 cup
2
• 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)
2 After the cycle has finished knead in the currants. 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
ingredients provided, even the yeast. You only add water.
Recipes for Jam (7)
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.
11⁄2 lb 2 lb
• This recipe will fill approximately 1 medium (400g) jar.
Water 1 cup 11⁄4 cup
Salt 1 tsp 1 tsp
Marmalade from tinned oranges Sunflower oil 2 tbsp 3 tbsp
‘Ma made’ Seville oranges 1 tin (850g) Black treacle 1 ⁄2 tbsp
1
21⁄2 tbsp
Preserving sugar 1.8 kg Malt extract 2 tbsp 3 tbsp
Water 425ml Plain flour 3 cup 4 cup
Use setting 7 Jam Fast action yeast 1 tsp 11⁄4 tsp
Sultanas* 1
⁄2 cup ⁄4 cup
3
• 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.
48322 a4:45xxx rev1 11/01/2010 09:26 Page 22
Gluten free sun dried tomato loaf

Irish soda bread
11⁄2 lb
2lb
Eggs 3
Butter milk 220ml
Buttermilk 284ml
Eggs (beaten) 2 medium
Milk 5 tbsp
Oil 2 tbsp
Lemon Juice 2 tsp
All-purpose flour 31⁄2 cup
Honey 11⁄2 tbsp
Sugar ⁄2 cup
1
Sun dried tomato paste 1 tbsp

Baking soda 1 tbsp
Sun dried tomatoes (antipasti) 50g
Salt ⁄2 tsp
1
Oil from antipasti 1 tbsp

Raisins 1 cup
Salt 1 tsp
Use setting 9 Speciality
Doves farm gluten free white bread flour 31⁄4 cups
Corn bread Yeast 1 tbsp
Use setting 10 Gluten free
11⁄2 lb
Milk 120 ml Gluten free cheese and mustard loaf
Eggs (beaten) 3
11⁄2 lb
Margarine or butter ⁄3 cup
1
Eggs 1
Sugar ⁄4 cup
1
Water 11⁄3 cup

Salt 1 tsp
Sunflower oil 4 tbsp
All-purpose flour 23⁄8 cup (350g)
Lemon juice 1 tsp
Cornmeal 140g
Salt 11⁄2 tsp
Baking Powder 5 tsp
Caster sugar 11⁄2 tbsp
Use setting 9 Speciality
Grated strong cheddar cheese ⁄4 cup
3
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
in most high street chemists and health food stores, it is Softened margarine ⁄4 cup
3
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.
Water ⁄4 cup
1
The bread is excellent on the day it is made, but with all White gluten free flour mix 13⁄4 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. Light brown sugar ⁄4 cup
3
The slices will ‘snap’ apart when required and quickly

Softened butter ⁄4 cup
3
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.
Dried mixed fruit ⁄3 cup
2
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
scrape any unmixed ingredients which may have Gluten free mixed spice ⁄2 tsp
1
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 spatula to avoid * Only available on model 48323
damaging the non-stick coating on the pan.
The gluten free cake recipes use programme 16 (cake)*
48322 a4:45xxx rev1 11/01/2010 09:26 Page 23
Recipes for Fastbake small (11)

Fastbake small white Flavoured Pizza Dough*
11⁄2 lb Water 1 cup
Water 1 ⁄8 cup
1 Sugar 2 tbsp
Skimmed milk powder 2 tbsp Salt 1
⁄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.
Water 1 ⁄2 cup
1
3 Cover for 15 minutes and allow to rise.
Skimmed milk powder 3 tbsp 4 Add your desired topping.
Salt 11⁄2 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
Salt 11⁄2 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
Salt ⁄2 tsp
1 2 Put on the pizza dough setting and help the ingredients mix
using a spatula, add more water to bind the dough if needed.
Oil 3 tbsp
Strong white bread flour 3 cup 3 Once the dough forms into a smooth ball it is bound.
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.
48322 a4:45xxx rev1 11/01/2010 09:26 Page 24
Recipes for Quick bread* (15) Madeira cake*

Banana and nut bread*
Ingredients group 1
Butter (melted) 3
⁄4 cup
Ingredients group 1
Vanilla essence 1
⁄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
Walnuts (chopped) ⁄2 cup
1
Plain flour 15⁄8 cup
Lemon rind 1 tsp
Baking powder 2 tsp
Granulated sugar 1 cup
Ingredients group 2
Use setting 16 Cake
Plain flour 11⁄2 cup
Bicarbonate of soda ⁄2 tsp
1
Baking powder ⁄4 tsp

1 Method
Sugar ⁄2 cup
1
1 Mix group 1 together in a separate bowl.
Salt ⁄4 tsp
1
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. Butter (melted) 3
⁄4 cup
Porridge oats bread* Vanilla essence 1
⁄4 tsp
Eggs 3
Milk 1 cup
Lemon juice 2 tsp
Eggs (beaten) 2
Dried mixed fruit 5
⁄8 cup
Sunflower oil ⁄2 tsp
1
Golden syrup 2 tbsp

Ingredient group 2
Porridge oats 1 cup
Plain flour 15⁄8 cups
Sugar ⁄4 cup
1
Baking powder 2 tsp

Salt 1 tsp
Sugar 1 cup
Plain flour 2 cup
Ground cinnamon 1/4 tsp
Baking powder ⁄2 tsp
1
Ground nutmeg 1/4 tsp

Bicarbonate of soda ⁄2 tsp
1
Use setting 16 Cake

Use setting 15 Quick
Method
Follow method given for madeira cake mix.
Recipes for Cake* (16)
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.

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
Packed brown sugar 1
⁄2 cup information ready to enable our staff to deal with your
All-purpose flour 1
⁄2 cup query quickly.
Quick cooking oats 1
⁄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
Cream 13⁄4 cup Replacement Parts 0844 873 0710
Cooked rice 11⁄2 cup
Sugar 1
⁄2 cup
Ireland Helpline 1800 409 119
Raisins (optional) 1
⁄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!
48322 a4:45xxx rev1 11/01/2010 09:26 Page 26
48322 a4:45xxx rev1 11/01/2010 09:26 Page 27
48322 a4:45xxx rev1 11/01/2010 09:26 Page 28
Helpline number quoting Model 4 The appliance has been used for
Registering Your number and Serial number on the hire purposes or non domestic use.
Two Year Guarantee product, or write to Morphy
Your standard one year guarantee Richards at the address shown. 5 The appliance is second hand.
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
supplied.
Your One Year
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.
Please recycle where facilities exist. Check
fault has been caused by power with your Local Authority or retailer for
Serial no. recycling advice in your country.
surges or damage caused in
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, South Yorkshire,
(or authorised dealer). England, S64 8AJ
If the fault develops after 28 days
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
28

Morphy Richards AFK BM2 Breadmaker PDF

Uploaded by

Copyright:

Available Formats

Morphy Richards AFK BM2 Breadmaker PDF

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Morphy Richards AFK BM2 Breadmaker PDF

Uploaded by

Copyright:

Available Formats

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

Register online for your 2 year

Making your own bread easily...

Besides being able to do all kinds of speciality breads, including

BM48322 MUK Rev1

QUICK SETUP GUIDE

To select the programme:

To select the loaf size:

To select the crust setting: Very Light

The end of the Baking Process

4 At the end of the baking process when the countdown on screen

Ltd or an agent of the company,

* Only available on model 48323

‰ Programme (and light

* Only available on model 48323

7 Jam (1:20) bake straight after another

The bread pan is non-stick coated. WARNING: Use oven gloves

• Use tepid water 21-28ºC. Medium

• Symbol Î shows on the screen as

A of the recipe B. Strong white flour/bread flour

Programme Baking Times

Water and Flour types

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

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

Chopped fresh 31g 62g 93g 124g 248g

familiar with the unit and make

Bread Over Browned E:EE Message on Recipes Method

Italian herb bread

Skimmed milk powder 1 ⁄2 tbsp

For method, see page 16

Sugar free bread Wholewheat seeded

For method, see page 16

Wholewheat bread rolls Bagels

3 Glaze with egg and milk.

Tea cakes Raspberry and apple jam

• Warm the jars before filling.

2 Just add flour and water

For method, see page 16

Gluten free sun dried tomato loaf

Sun dried tomato paste 1 tbsp

Oil from antipasti 1 tbsp

Water 11⁄3 cup

Gluten free English mustard 1 tsp

expensive! Vanilla essence 1 tsp

The slices will ‘snap’ apart when required and quickly

thaw, use the microwave if required.

Recipes for Fastbake small (11)

* Only available on model 48323

Recipes for Quick bread* (15) Madeira cake*

Baking powder ⁄4 tsp

Golden syrup 2 tbsp

Baking powder 2 tsp

Ground nutmeg 1/4 tsp

Use setting 16 Cake

* Only available on model 48323

Recipes for Dessert* (17) Helpline