B
M502001 MUK Rev 4
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Breadmaker
Please read and keep these instructions for future use
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2
Health And Safety
The use of any electrical appliance requires the following common sense safety rules.
P
lease read these instructions carefully before using the product.
• This appliance can be used by children aged from 8 years and above and
persons with reduced physical, sensory or mental capabilities, or lack of
experience and knowledge, if they have been given supervision or instruction
concerning the use of the appliance in a safe way and understand the hazards
involved. Children shall not play with the appliance. Cleaning and user
maintenance shall not be made by children unless they are older than 8 and
supervised.
• Keep the appliance and its cord out of reach of children less than 8 years.
• This appliance is intended to be used in household and similar applications
such as: farm houses, by clients in hotels, motels and other residential type
environments, bed and breakfast type environments. It is not suitable for use
in staff kitchen areas in shops, offices and other working environments.
• If the supply cable is damaged, it must be replaced by the manufacturer, its
service agent or similarly qualified persons in order to avoid a hazard.
• This appliance is not intended to be operated by means of an external
timer or separate remote control system.
• Do not exceed the maximum quantities of flour and raising agent stated in
recipes (supplied).
• WARNING: Misuse of the appliance could cause injury.
• WARNING: This appliance has a heating element which is subject to residual
heat after use.
In addition, we offer the following safety advice.
Location
•
Always locate your appliance away from the edge of a
worktop.
• Ensure that the appliance is used on a firm, flat surface.
• Do not use the appliance outdoors, or near water.
• Do not place the appliance on or near heat sources such as
gas or electric stove, ovens, or burners.
Mains Cable
•
The mains cable should reach from the socket to the base
unit without straining the connections.
• Do not let the mains cable hang over the edge of a worktop
where a child could reach it.
• Do not let the cable run across an open space e.g. between a
low socket and table.
• Do not let the cable run across a cooker or toaster or other
hot area which might damage the cable.
Personal Safety
•
WARNING: To protect against fire, electric shock and
personal injury, do not immerse cord, plug or appliance in
water or any other liquid.
• WARNING: Do not touch hot surfaces. Use oven mitts or
oven gloves when removing the hot Baking Pan. Do not cover
the steam vent openings under any circumstances.
• WARNING: Avoid contact with moving parts.
• Extreme caution must be observed when moving an
appliance with hot contents.
• Do not use the appliance with wet or moist hands.
Treating Scalds
•
Run cold water over the affected area immediately. Do not
stop to remove clothing, get medical help quickly.
Other Safety Considerations
•
The use of accessory attachments not recommended by the
manufacturer may cause damage to the Breadmaker.
• To avoid damaging the appliance, do not place the Baking
Pan or any object on top of the unit.
• Do not clean with scouring pads. Do not wash the Baking
Pan, Kneading Blade, Measuring Cup or Spoons in a
dishwasher.
• Keep the appliance and the cable away from heat, direct
sunlight, moisture and sharp edges.
• The Baking Pan must be in place prior to switching on the
appliance.
• Always remove the plug from the socket whenever the
machine is not in use, when attaching accessory parts,
cleaning the machine or whenever a disturbance occurs. Pull
on the plug, not the cable.
Electrical Requirements
Check that the voltage on the rating plate of your appliance
corresponds with your house electricity supply which must
be A.C. (Alternating Current).
Should the fuse in the mains plug require changing a 13 amp
BS1362 fuse must be fitted.
WARNING: THIS APPLIANCE MUST BE EARTHED.
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3
Health And Safety ........................................... 2
Introduction ..................................................... 3
Product Overview .......................................... 4
Features ........................................................... 4
Before First Use .............................................. 5
About This Breadmaker .................................. 5
Feature Overview ............................................ 5
Using Your Breadmaker .................................. 6
Program Descriptions ..................................... 8
Using The Delay Timer .................................... 8
Beeper .............................................................. 8
Power Interruption ........................................... 9
Drop Down Blade ............................................. 9
Hints And Tips .................................................. 9
Temperatures .................................................. 9
Measuring Ingredients ..................................... 9
Understanding Baking .................................... 10
Using The Right Ingredients - Flour ............... 10
Using The Right Ingredients - Other
Ingredients .....................................................
10
Glazes ............................................................. 11
Bread Mixes ................................................... 11
Yogurt ............................................................. 11
Baking Your Own Bread ................................ 12
Conversion Charts ......................................... 20
Baking Cycle Times ....................................... 21
F.A.Q.s ........................................................... 22
Troubleshooting ............................................ 24
Care And Cleaning ........................................ 25
Contact Us .................................................... 25
Notes ............................................................. 26
Guarantee ...................................................... 28
Thank you for your recent purchase of a Morphy Richards Homebake Breadmaker. As you will soon find out there is
nothing like the aroma of fresh homemade bread throughout your home.
Please take some time to familiarise yourself with your new breadmaker, what you need to do before you first use
y
our machine and review our baking hints and tips to create perfect breads and cakes. If you carefully read through
this instruction booklet we are confident you will be able to produce fantastic results time after time.
Introduction
Contents
Basic - 1 ........................................................... 13
French - 2 ......................................................... 13
Wholewheat - 3 ................................................ 13
Quick - 4 ........................................................... 14
Sweet - 5 ........................................................ 14
Fastbake - 6 .................................................... 15
Bread Mix - 7 .................................................. 15
Dough - 8 ........................................................ 15
Gluten Free - 9 ............................................... 16
Cake - 10 ......................................................... 17
Sandwich - 11 ................................................. 18
Jam 12 .............................................................. 18
Yogurt 13 .......................................................... 19
Recipes
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4
Product Overview
3
5
6
16
17
18
4
2
1
9
1210 11 13
15
14
7
8
Features
(1) Viewing Window
(2) Air Vent
(3) Lid
(4) Lid Handle
(5) Main Unit
(6) Baking Pan
(7) Kneading Blade
(8) Rotating Shaft
(9) LCD Screen
(10) Menu Button
(11) Loaf Size Button
(12) Time Increase Button
(13) Time Decrease Button
(14) Crust Colour Options Button
(15) Start / Stop Button
(16) Measuring Cup
(17) Measuring Spoon
(18) Kneading Blade Remover
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5
Before first use, please take a few minutes to read this
instruction book and find a place to keep it handy for future
r
eference. Please pay particular attention to the safety
instructions.
1
.
W
ash the Baking Pan
(
6)
,
Kneading Blade
(
7)
i
n hot soapy
water, dry thoroughly.
2. Wipe the outside surface of the Main Unit (5) with a clean,
damp cloth.
D
O NOT use scouring pads or any abrasives on any part of
the Breadmaker.
3
.
I
f using for the first time, use a little oil, butter or margarine to
grease the Baking Pan
(6) and bake empty for about 10
minutes on the Bake program 14.
4. Allow to cool and then wash the Baking Pan (6) in hot soapy
water and dry.
5. Place the Kneading Blade (7) on the Rotating Shaft (8) in the
Baking Pan
(6). During manufacturing it is necessary to lightly
grease some parts of the appliance. This may result in the unit
emitting some vapour when first used, this is normal.
• The breadmaker has two settings to make either a small
(1.5lb / 680g) or large (2lb / 907g) loaf (approximate weight,
dependent upon recipe).
• A beep signals when extra ingredients, such as fruit and nuts,
can be added so they don’t get chopped by the Kneading
Blade
(7).
LCD Screen (9)
Allows you to view the browning level, loaf weight, and
program selected. It also shows a countdown timer indicating
the time left before completion (3:20, for example, is 3 hours
a
nd 20 minutes; 0:20 is 20 minutes.)
Menu button (10)
For choosing your desired bread making program.
Loaf Size button (11)
For selecting the small (1.5lb) or large (2lb) loaf size
(certain programs only).
Time Increase & Decrease buttons (12), (13)
Can be used to delay the start of bread making process,
so the baking process completes when you require.
(All programs except Fastbake, Bread Mix, Jam and Yogurt).
Crust colour options button (14)
For selecting the crust colour from light, medium or dark
(
certain programs only).
Start (15)
Press and hold for approximately 1 second to start, a beep
sounds and the colon
(:) flashes before the program starts.
Stop (15)
Press and hold for approximately 2 seconds to stop the
breadmaking process, a beep sounds to confirm.
Feature OverviewBefore First Use
About This Breadmaker
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6
Using Your Breadmaker
3
Carefully measure the ingredients and add to the
Baking Pan
(6) in the order listed in the recipe.
2
Attach the Kneading Blade (7) to the
Rotating Shaft
(8) by pushing it on.
1
UNLOCK LOCK
Twist the Baking Pan (6) anti clockwise to unlock.
Remove from the Main Unit
(5).
6
Close the Lid (3).
5
U
NLOCK LOCK
Put the Baking Pan (6) back into the Main Unit (3),
turning clockwise to lock into place. Ensure it is
secured correctly.
4
Important: Use tepid water (21-28
o
C). When adding the
yeast, ensure it does not come into contact with the
water, or it will activate. Ensure blade is kept in the
upright position when adding ingredients, see page 9.
8
Select the desired program by pressing the Menu
Button
(10). Every time you press the button you will
hear a beep to confirm.
7
03:00 1
LRG
Plug the Breadmaker into the mains outlet. The
Breadmaker will automatically default to the Basic
program and time.
Water 1
1
⁄8 cup (270ml)
Use tepid water (21-28ºC)
Skimmed milk powder 2
1
⁄2 tbsp
Sunflower oil 2
1
⁄2 tbsp
Sugar 2
1
⁄4 tbsp
Salt 1
1
⁄4 tsp
Strong white bread flour 3 cup (432g)
Fast action yeast 1
1
⁄4 tsp
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7
Using Your Breadmaker
Press the Loaf Size Button (11), to choose between a
small (1.5lb) or large (2lb.) loaf.
Hold down the Start/Stop Button
(15) for a few
seconds to start the machine, the Breadmaker will
beep, the colon
(:) will flash.
Choose the desired crust colour by pressing the Crust
Colour Options Button
(14).
9
M
ED
12
05:00 1
M
ED
11
05:00 1
M
ED
10
MED
15
14
13
00:00 1
If you wish to delay the start time, set the delay now.
Use the Time Increase and Decrease Buttons
(12),
(13) to adjust the time. You can delay between 10
minutes and 10 hours. The displayed time includes
baking time. Certain programs only, see page 8.
Remove the loaf from the Baking Pan
(6)
and allow to cool fully on a wire rack.
Remove the Kneading Blade
(7) from
the base of the loaf using the Kneading
Blade Remover
(18).
WARNING: USE OVEN GLOVES
Switch the Breadmaker off at the wall. Lift the Lid
(3)
and remove the Baking Pan
(6). Allow to cool for a few
minutes.
The Breadmaker will beep when finished and the
display will show 0:00. It will automatically switch to
Keep Warm for 60 minutes.
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8
1 Basic
For white and brown bread. Can also be used for flavoured
breads with added herbs and raisins.
2 French
For the baking of bread such as French bread which has a
crisper crust and lighter texture.
3
Wholewheat or Granary Loaves
This has longer rising time to allow the wholegrain to soak up
the water and expand. It is not advised to use the delay timer
as this can affect results.
4 Quick
For teabreads and other loaves made without yeast in a
shorter time. Loaves are smaller and more dense.
5 Sweet
For the baking of sweet bread such as fruit loaf which gives a
crisper crust than on Basic setting. The crisper crust is
produced by the presence of sugar.
6 Fastbake
For preparation of a 2lb white loaf in a reduced time period.
Loaves made on this program can be shorter and the texture
more moist.
7 Bread mix
A convenient program using a 500g packet of shop bought
bread mix. Add the whole bag of breadmix to the water
specified on the packet. A large loaf can be made using the
whole bag of bread mix. Similarly some 500g packet cake
mixes are suitable for use in the Bread Maker. Refer to the
packaging to check. After adding the ingredients to the
Baking Pan
(6), use the Bread mix program for best results.
Don’t forget to allow the cake to stand after baking as
instructed on the packaging before turning out to cool
completely. Note: When using Ciabatta bread mix, use about
1
⁄2 of the packet as it is a fast rising product which can lead to
over spill if the whole packet is used.
8 Dough
This program only makes the dough and will not bake the final
bread. Remove the dough and shape it to make bread rolls, a
pizza base, etc. Any dough can be prepared on this setting.
Do not exceed (1kg / 2lb) of combined ingredients.
9 Gluten Free
Gluten free bread and cakes can be made using this program.
Ideal for those following a special diet, the bread and cakes
are moist but have reduced keeping qualities. Gluten free
ingredients are readily available online and in most good
supermarkets.
10 Cake
This setting will mix ingredients and then bake for a preset
time. Mix two groups of ingredients in preparation before
adding to the Breadmaker (see cake recipes on pages 17).
Depending on the recipe, select the required cook time from
two options. Depending on the recipe, press the Crust Colour
Options Button
(14) once to select a cook time of 3 hours
5 minutes. Press again to select 3 hours 20 minutes.
11 Sandwich
This is to bake light texture bread but with a soft,
crust which tends to wrinkle on cooling.
1
2 Jam
Use this program for making jam and marmalade.
Follow recipes provided. The program is not suitable for
softening peel for marmalade.
1
3 Yogurt
This simple program allows you to make your own yogurt with
few ingredients. Using a controlled low temperature over 10
hours, produces natural yogurt which can be sweetened, fruit
added or used for cooking.
14 Extra Bake
This can be used to increase the baking time on selected
p
rograms. This is especially useful to help ‘set’ jams and
marmalade. When started, the default time is 1 hour (1:00)
minimum and counts down in 1 minute intervals. You will have
to manually switch this off by pressing the Stop button
(15),
when you have completed the Extra bake process. It is
advised that you check the progress of the bread or jam at 10
minute intervals. This may be before the 1 hour bake period is
completed.
When selecting Extra bake straight after another program, if
the message H:HH is displayed, open the Lid
(3), remove the
B
aking Pan
(
6)
a
nd allow to cool for 10 minutes. When cool,
replace the Baking Pan
(6) and its contents, set program and
press Start (15).
The timer can be used to delay the start of the baking
program, perfect for fresh bread first thing in the morning.
A maximum of 13 hours can be set. Do not use this function
with recipes that use perishable ingredients such as eggs or
fresh dairy produce.
1 Decide when you want the bread to be ready and calculate
the difference in time between now and then. For example, if
you want a loaf at 8am, and it is now 7.30pm, the difference is
12
1
⁄2 hours.
2 Enter this time by pressing the Time Increase and Decrease
Buttons (12),(13). This will adjust the time in 10 minute
increments. When set to the correct time (e.g. 12:30,) press
the Start/Stop Button (15), the colon (:) will flash.
• If you have selected the wrong time press and hold the Start /
Stop Button for 2 seconds to cancel.
The timer will go back to the program time stage. Repeat
steps 1 and 2.
• The timer delay is up to a maximum of 13 hours.
• PLEASE NOTE: The timer delay is not available on programs
6, 7, 9, 12. The results would be poor if ingredients are left to
stand for any period of time.
The beeper sounds:
• When pressing any button.
• During the second kneading cycle of certain programs to
indicate that cereals, fruit, nuts or other ingredients can be
added.
• When the program finishes.
• When keep warm finishes.
Program Descriptions
Using The Delay Timer
Beeper
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9
After a power supply failure the ingredients will have to be
discarded and you must start again with fresh ingredients.
Ensure the blade is in the upright position before starting the
machine. If required use a suitable utensil, to hold the blade
when adding the flour.
• Place all recipe ingredients into the Baking Pan (6) so that the
yeast is not touching any liquid.
• When making bread dough on program 8, at the end of the
program remove the dough from the Baking Pan
(6). Shape
according to the recipe, glaze and leave to rise before oven
baking.
• Humidity can cause problems, therefore humidity and high
altitudes require adjustments. For high humidity, add an extra
tablespoon of flour if the consistency is not right. At high
altitudes, decrease the yeast amount by approximately 1/4
t
easpoon, and decrease the sugar and/or water or milk
quantity slightly.
• When recipes call for a ‘lightly floured surface’ use about 1 to
2 tablespoons (tbsp) of flour. You may want to lightly flour your
fingers or rolling pin as well for easier handling.
• If the dough you are rolling shrinks back, let it rest covered for
a few minutes before rolling again.
• Dough may be wrapped in plastic and stored in a freezer for
later use. Thaw and bring to room temperature before using.
• After 5 minutes of kneading, open the Lid (3) and check the
dough consistency. The dough should form a soft, smooth
ball. If too dry, add liquid. If too wet, add flour (1/2 to 1
tablespoon at a time).
• Since homemade bread has no preservatives it stales more
quickly than commercially made bread.
• Do not open the Lid (3) whilst the Breadmaker is operating as
this will affect the quality of the bread, especially its ability to
rise properly. Only open the Lid
(3) when the recipe needs you
to add additional ingredients (see recipes).
The Breadmaker will work well in a wide range of
temperatures, but there could be a difference in loaf size
between a very warm room and a very cold room. We
recommend the room temperature should be between 15ºC
and 34ºC. All ingredients, and liquids (water or milk), should
be warmed to room temperature 21°C (70°F). If ingredients
are too cold, below 10°C (50°F), they will not activate the
yeast. Hot liquids, above 40°C (104°F), may kill the yeast.
The most important step when using your Breadmaker is
measuring your ingredients precisely and accurately. It is
extremely important to measure liquid and dry ingredients
properly or it could result in a poor baking result. Do not use
normal kitchen teaspoons (tsp) or tablespoons (tbsp). The
ingredients must also be added into the Baking Pan
(6) in the
order in which they are given in each recipe. Liquid and dry
ingredients should be measured as follows:
Measuring Cup (16)
The cup is marked in various ‘volume measurement’ scales.
The recipes in this book use the ‘cup’ volume which is equal
to 8 floz and is marked in 1/16 divisions.
Y
ou must use a good quality set of digital scales, we prefer to
use the ‘cup’ measure for consistency and accuracy.
Liquid Measurements
Use the Measuring Cup (16) provided. When reading
a
mounts, the measuring cup must be placed on a horizontal
flat surface and viewed at eye level (not on an angle). The
liquid level line must be aligned to the mark of measurement.
Dry Measurements
Dry measurements must be done using the Measuring Cup
(16) provided or using a set of digital weighing scales. Dry
measuring must be done by gently spooning ingredients into
the Measuring Cup
(16) and then once filled, levelling off with
a knife. Tapping the Measuring Cup
(16) will pack the
ingredients and you will end up with more than is required.
This extra amount could affect the balance of the recipe. Do
not sift the flour, unless stated.
When measuring small amounts of dry or liquid ingredients
there is one Measuring Spoon
(17) the following capacities -
1 tablespoon (tbsp) and 1 teaspoon (tsp). Measurements
must be leveled off, not heaped as this small difference could
throw out the critical balance of the recipe.
This machine requires that you carefully follow the recipe
instructions. In basic cooking, normally ‘a pinch of this and a
dash of that’ is fine, but not for breadmakers. Using an
automatic Breadmaker requires you to accurately measure
each ingredient for best results.
• Always add ingredients in the order they are listed in the
recipe.
• Please note that the measuring cups are based on the
American standard 8 fluid ounce cup, NOT the 10 fluid ounce
British cup.
• Accurate measuring of ingredients is vital.
Do not use larger amounts.
Temperatures
Power Interruption
Hints And Tips
Measuring Ingredients
Drop Down Blade
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10
It is often said that cooking is an art relying on the creativity of
the chef, while baking bread is much more of a science. This
means that the process of combining flour, water and yeast,
results in a reaction that produces bread. You have to
remember that when the ingredients combine with each other
they produce a specific result. Read the following information
carefully to gain a better understanding of the importance
each ingredient plays in the breadmaking process. In all of the
recipes you create yourself, never exceed a total amount of 5
cups of dry ingredients (that includes the total amount of flour,
oats, oatmeal, bran.) Also do not exceed the total amount of 3
teaspoons (tsp) of yeast and 5 teaspoons of baking powder.
Flours, while visibly similar, can be very different by virtue of
how they were grown, milled and stored. You may find that
you will have to experiment with different brands of flour to
help you make that perfect loaf. Storage is also very
important, as all flours should be kept in an airtight container.
All Purpose Flour/Plain Flour
All purpose flour is a blend of refined hard and soft wheat
flours especially suitable for making cake. This type of flour
should be used for recipes in the cake/quick bread section.
Strong White Flour/Bread Flour
Bread flour is a high gluten/protein flour that has been treated
with conditioners that give dough a greater suitability for
kneading. Bread flour typically has a higher gluten
concentration than All purpose flour; however, depending on
different milling practices, this may vary. Strong plain flour or
bread flour are recommended for use with this Breadmaker.
Wholewheat Flour/ Wholemeal Flour
Wholewheat flour/wholemeal flour is milled from the entire
wheat kernel which contains the bran and germ and makes it
heavier and richer in nutrients than white flour. Breads made
with this flour are usually smaller and heavier than white
loaves.
To overcome this wholewheat flour/wholemeal flour can be
mixed with Bread flour or strong plain flour to produce a
lighter textured bread.
Self-Raising Flour
Self-raising Flour contains unnecessary leavening ingredients
that will interfere with bread and cake making.
It is not recommended for use.
Bran
Bran (unprocessed) & Wheat Germ are the coarse outer
portions of the wheat or rye grains separated from flour by
sifting or bolting. They are often added in small quantities to
bread for nutritional enrichment, heartiness and flavour. They
are also used to enhance the texture of bread.
Oatmeal
Oatmeal comes from rolled or steel-cut oats. They are used
primarily to enhance flavour and texture.
Yeasts (Active Dry Yeast)
Yeast through a fermentation process produces gas (carbon
dioxide) necessary to make the bread rise. Yeast must be able
to feed on sugar and flour carbohydrates in order to produce
this gas. There are three different types of yeast available:
fresh, traditional dry active, and fast action. It is
recommended that fast action yeast be used for the recipes in
this book. Fresh or compressed cake yeast is not
recommended as they will produce poor results. Store yeast
according to manufacturers instructions. Ensure your yeast is
fresh by checking its expiration date. Once a package or can
of yeast is opened it is important that the remaining contents
be immediately resealed and refrigerated for future use. Often
b
read or dough, which fails to rise is due to stale yeast being
used. The following test can be used to determine whether
your yeast is stale and inactive:
1 Place half a cup of lukewarm water into a small bowl or cup.
2 Stir 1 tsp. of sugar into the water then sprinkle 2 tsp. of yeast
over the surface.
3 Place bowl or cup in a warm area and allow to sit for 10
minutes undisturbed.
4 The mixture should foam and produce a strong yeast aroma.
If this does not occur, discard mixture and start again with
another packet of dried yeast.
Sugar
Sugar is important for the colour and flavour of breads.
It is also food for the yeast as it is part of the fermentation
process. Use caster sugar or soft brown sugar according to
the recipe.
Artificial sweeteners cannot be used as a substitute for
sugar as the yeast will not react properly with them.
Salt
Salt is necessary to balance the flavour of breads and cakes,
as well as for the crust colour that develops during baking.
Salt also limits the growth of yeast so the amounts shown in
the recipes should not be increased. For dietary reasons it
may be reduced, although results may be affected.
Eggs
Eggs add richness and a velvety texture to bread doughs and
cakes. Recipes supplied use medium eggs.
Sunflower Oil
‘Shortens’ or tenderises the texture of yeast breads. Butter or
margarine can be used as a substitute. If butter or margarine
is used directly from the refrigerator it should be softened first
for easier blending during the mixing cycle.
Baking Powder
Baking powder is a raising agent used in cakes. This type of
raising agent does not require rising time before baking as the
chemical reaction works when liquid ingredients are added.
Bicarbonate Of Soda
Bicarbonate of soda is another raising agent, not to be
confused or substituted with baking powder. It also does not
require rising time before baking as the chemical reaction
works during the baking process.
Using The Right
Ingredients - Others
Understanding Baking
Using The Right
Ingredients - Flour
BM502001MUK Rev4.qxp_Layout 1 21/03/2019 16:30 Page 10
L
iquids/Milk
Liquids such as milk or powdered milk and water, can be
used when making bread. Milk will improve flavour, provide a
velvety texture and soften the crust, while water alone will
produce a crisp crust. Some recipes include juice (orange,
apple, etc) to be added as a flavour enhancer.
Note: For most recipes we suggest the use of dry (powdered)
skimmed milk.
If you wish to use milk instead of dried milk powder for bread
making you can. Milk should be at the recommended 21-28ºC.
Pour an amount of milk into a measuring jug, but make sure
you then add enough water to make it up to the quantity (of
water) in the recipe you’re following.
So for example, if the recipe requires 360ml water, you can
use 280ml milk with 80ml water or if preferred 360ml milk.
To balance the flavour of the bread, for every tbsp of milk
powder in the recipe, use the equivalent amount of milk in the
t
able below then add water to make up the total recipe
quantity.
Give your just baked bread a professional finish. Select one of
the following special glazes to enhance your bread.
Egg Glaze
Beat 1 egg and 1 tablespoon of water together, brush
generously.
Note: apply only to doughs before baking.
Melted Butter Crust
Brush melted butter over just baked bread for a softer, tender
crust.
Milk Glaze
For a softer, shiny crust, brush just baked bread with milk or
cream.
Sweet Icing Glaze
Mix 1 cup sifted icing sugar with 1 to 2 tablespoons of milk to
make a glaze consistency and drizzle over raisin bread or
sweet breads.
Poppy/Sesame/Caraway Seeds/Oatmeal
Sprinkle your choice of these seeds generously over just
glazed bread.
For convenience use a 500g packet bread mix with the
specified volume of water on Program 7. With this program
only one loaf size can be made, which utilises the whole pack
of mix for simplicity.
To make yogurt, natural bio live yogurt must be used in the
recipe. Make sure it is fresh by checking the use by date.
Pasteurised natural yogurt is not suitable.
Bread Mixes
Glazes
Yogurt
11
Milk Powder (level tbsp)
1
1
1
⁄2
2
2
1
⁄2
3
3
1
⁄2
4
Milk Equivalent (ml)
70
105
140
180
210
250
280
BM502001MUK Rev4.qxp_Layout 1 21/03/2019 16:30 Page 11
12
With a Breadmaker, even the most inexperienced baker can achieve the satisfying experience of baking a loaf of
bread. Inside the Breadmaker, the dough is mixed, kneaded proved and baked without you being present. The
Breadmaker can also just prepare dough, and when it's ready, you shape, allow to rise and bake in a conventional
oven. The recipes on the following pages are ‘tailored’ for this Breadmaker.
Each recipe features ingredients for that particular loaf of bread, and each was tested in our machines.
It is extremely important not to exceed the amounts of flour specified in each of the recipes as this could result in
unsatisfactory baking performance. When creating your own yeast bread recipes or baking an old favourite, use
the recipes supplied as a guide for adapting your own recipes.
Baking Your Own Bread
BM502001MUK Rev4.qxp_Layout 1 21/03/2019 16:30 Page 12
B
a
si
c
W
h
i
t
e
B
re
a
d
L
oa
f
si
z
e
:
1
1
⁄
2
l
b
(6
8
0
g)
2
l
b
(
9
0
7
g)
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a
t
e
r
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1
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8
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(
2
7
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r
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3
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(5
76
g)
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a
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st
1
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⁄
4
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sp
1
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⁄
4
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S
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Dr
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(6
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a
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r
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s
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r
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(
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2
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(
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0
g)
Basic (Prog 1.)
French Bread
Loaf size: 1
1
⁄2 lb (680g) 2 lb (907g)
Water 1 cup (240ml) 1
1
⁄4 cup(300ml)
Skimmed milk powder 2 tbsp 2
1
⁄2 tbsp
Sugar 1 tbsp 1
1
⁄4 tbsp
Salt 1 tsp 1
1
⁄4 tsp
Sunflower oil 1 tbsp 1
1
⁄2 tbsp
Strong white bread flour 3 cup (432g) 4 cup (576g)
Fast action yeast 1 tsp 1
1
⁄4 tsp
Wholewheat Bread
Loaf size: 1
1
⁄2 lb (680g) 2 lb (907g)
Water 1
1
⁄8 cup (270ml) 1
1
⁄2 cup(350ml)
Skimmed milk powder 1
1
⁄2 tbsp 3 tbsp
Sunflower oil 2 tbsp 3 tbsp
Brown sugar 2
1
⁄2 tbsp 2
1
⁄2 tbsp
Salt 1
1
⁄4 tsp 1
1
⁄2 tsp
Strong wholemeal bread flour 3 cup (396g) 4 cup (528g)
Fast action yeast
3
⁄4 tsp
3
⁄4 tsp
Granary Loaf
Loaf size: 1
1
⁄2 lb (680g) 2 lb (907g)
Water 1 cup (240ml) 1
1
⁄2 cup(360ml)
Skimmed milk powder 2 tbsp 3 tbsp
Sunflower oil 2 tbsp 3 tbsp
Soft brown sugar 2
1
⁄2 tbsp 5 tbsp
Salt 1
1
⁄4 tsp 2 tsp
Granary bread flour 3 cup (450g) 4 cup (600g)
Fast action yeast
3
⁄4 tsp
3
⁄4 tsp
Wholewheat (Prog 3.)
French (Prog 2.)
13
BM502001MUK Rev4.qxp_Layout 1 21/03/2019 16:30 Page 13
Mixed Fruit Loaf
Loaf size: 1
1
⁄2 lb (680g) 2 lb (907g)
Water 1
1
⁄8 cup (270ml) 1
1
⁄3 cup(320ml)
Skimmed milk powder 2
1
⁄2 tbsp 3 tbsp
Sunflower oil 2
1
⁄2 tbsp 3 tbsp
Sugar 3 tbsp 3 tbsp
Salt 1
1
⁄4 tsp 1
1
⁄2 tsp
Strong white bread flour 3 cup (432g) 4 cup (576g)
Nutmeg
3
⁄4 tsp 1 tsp
Fast action yeast 1 tsp 1 tsp
Dried mixed fruit †
1
⁄2 cup (82g)
2
⁄3 cup (110g)
† Add when the beeper sounds
Cranberry and Orange Loaf
Loaf size: 1
1
⁄2 lb (680g) 2 lb (907g)
Water
3
⁄4 cup (180ml) 1 cup (240ml)
Orange Juice
1
⁄3 cup (80ml)
1
⁄3 cup (80ml)
Zest of 2 oranges
Skimmed Milk Powder 2
1
⁄2 tbsp 3 tbsp
Sunflower Oil 2
1
⁄4 tbsp 3 tbsp
Sugar 3 tbsp 3 tbsp
Salt 1
1
⁄4 tsp 1
1
⁄2 tsp
Dried Mixed Herbs 1
1
⁄2 tsp 1
1
⁄2 tsp
Strong White Bread Flour 432g (3 cups) 576g (4 cups)
Nutmeg
3
⁄4 tsp 1 tsp
Fast action yeast 1 tsp 1 tsp
Dried Cranberries † 50g (
1
⁄3 cup) 65g (
1
⁄2 cup)
† Add when the beeper sounds
14
B
anana and Walnut Bread
I
ngredients Group 1
Butter (melted) 2 tbsp (28g)
Milk 1 tbsp
Mashed banana 1 cup (175g)
Egg (beaten) 1 (medium)
Walnuts (chopped)
1
⁄2 cup (150g)
Lemon zest 1 tsp
Ingredients Group 2
Plain flour 1
1
⁄2 cup (216g)
Bicarbonate of soda
1
⁄2 tsp
Baking powder
1
⁄4 tsp
Sugar
1
⁄2 cup (113g)
Salt
1
⁄4 tsp
Method
1 Mix group 1 together in a bowl.
2 Mix group 2 together in a second bowl.
3 Combine the contents of both bowls to make a stiff mixture.
4 Place mixture into Baking Pan.
5 Serve cold, with or without butter.
P
orridge Oats Bread
M
ilk 1 cup (240ml)
Eggs (beaten), medium 2
Sunflower oil
1
⁄2 tsp
Golden syrup 2 tbsp
Sugar
1
⁄4 cup (57g)
Salt 1 tsp
Plain flour 2 cup (288g)
P
orridge oats 1 cup (90g)
Baking powder
1
⁄2 tsp
Bicarbonate of soda
1
⁄2 tsp
Quick (Prog 4.)
Sweet (Prog 5.)
BM502001MUK Rev4.qxp_Layout 1 21/03/2019 16:30 Page 14
Fastbake Large White
Loaf size: 2 lb (907g)
Water* 1
1
⁄2 cup (360ml)
Skimmed milk powder 3 tbsp
Salt 1
1
⁄2 tsp
Sugar 5 tsp
Sunflower oil 3 tbsp
Strong white bread flour 4 cup (576g)
Fast action yeast 3 tsp
For best results use the dark crust setting.
* Water measurement is crucial for the Fastbake recipe. The ml scale
should be used for greater accuracy.
Refer to on pack instructions utilising the whole 500g Bread Mix with the
required volume of water.
White Bread Rolls
Water 1
1
⁄4 cup (300ml)
Skimmed milk powder 1 tbsp
Butter (melted) 2 tbsp (28g)
Sugar 2 tbsp
Salt 1
1
⁄2 tsp
Strong white bread flour 3
1
⁄4 cup (468g)
Fast action yeast 1
1
⁄2 tsp
A little extra melted butter to glaze.
Method
1 Lightly knead and shape the dough into 6 rolls.
2 Place on a greased baking tray.
3 Brush lightly with melted butter.
4 Cover loosely with cling film for 20-25 minutes or until doubled in
size.
5 Pre-heat the oven at 190°C (gas mark 5, 375°F) and then bake for
approx 15-20 minutes.
Ciabatta
Water 1
1
⁄3 cup (320ml)
Olive Oil 1 tbsp
Salt 1
1
⁄2 tsp
Sugar 1 tsp
Strong white bread flour 3 cups (432g)
Fast action yeast 1
1
⁄2 tsp
Method
1 Pour the wet dough onto a lightly floured board, cover with a bowl
and leave to rest for 20 minutes.
2 Place baking paper onto two baking trays, sprinkle with a little
flour.
3 Divide the dough into two pieces, elongate slightly to shape and
place on the baking trays. Lightly flour the surface, cover with a
clean damp cloth and leave to rise for 45 minutes.
4 Preheat the oven to 220°C/ Gas Mark 7, 425°F. Dimple the dough
and bake for 25 to 30 minutes spraying with water every 5 minutes
to crisp the crust.
Pizza Base
Water 1 cup (240ml)
Sunflower Oil 3 tbsp
Sugar 2 tbsp
Salt
1
⁄2 tsp
Strong white bread flour 3 cup (432g)
Fast action yeast 2 tsp
Method
1 Pre-heat oven 200°C (gas mark 6, 400°F).
2 Shape dough into a flat round. Place on one or two greased
30cm x 30cm baking tray(s). Brush lightly with oil.
3 Cover loosely with cling film for 15 minutes and allow to rise.
4 Add your desired topping.
5 Bake for approx 15-20 minutes until golden brown.
Makes one thick or two thinner pizzas of approx 30cm
15
Dough (Prog 8.)
Fastbake (Prog 6.)
Bread Mix (Prog 7.)
BM502001MUK Rev4.qxp_Layout 1 21/03/2019 16:30 Page 15
16
For Gluten Free bread and cakes.
Gluten free breads when one day old or more will need
‘refreshing’. Place 2 slices in a microwave for 10- 15 seconds
before eating to help refresh the bread. Any remaining fresh
bread can be frozen for storage. To store Gluten free bread; slice
the bread, re-assemble the slices back together, wrap the
assembled loaf in aluminium foil and place it in a plastic bag.
Store in the freezer until required. The slices will ‘snap’ apart
when required and quickly thaw, use the microwave if required.
Method
1 Place the eggs in a large measuring jug and beat well with a fork.
2 Add the water, oil and lemon juice and mix well. Pour into the
Baking Pan.
3 Add the salt and sugar to the Pan.
4 In a bowl, mix the flour, Xanthan gum, mustard powder and yeast.
5 Add the flour mixture and the cheese to the Pan.
6 Within the first two minutes, while the bread is mixing, use a
silicone spatula to scrape the Pan sides, to ensure all the flour has
been incorporated and then close the Lid.
Method
1 Beat the eggs in a jug, add the butter, vanilla extract, lemon juice
and water.
2 Place the sugar and flour in a mixing bowl and sieve in the baking
powder and cocoa or cacao powder. Make a well in the middle,
pour in the egg mixture and mix well with a spatula or wooden
spoon.
Gluten Free Cheese and Mustard Loaf
Loaf size: 1
1
⁄2 lb (680g)
Eggs 2
Water 1½ cup (360ml)
Sunflower oil 4 tbsp
Lemon juice 1 tsp
Salt 1½ tsp
Caster sugar 1½ tbsp
Gluten free white bread flour blend 430g
Gluten free Xanthan Gum 1½ tsp
Gluten free English mustard powder 1 tsp
Gluten free dried yeast 1 tbsp
Grated strong cheddar cheese 86g
Gluten Free Chocolate Cake
Unsalted butter, melted 150g
Eggs 3
Vanilla extract 1 tsp
Lemon juice 2 tsp
Water 60ml
Caster Sugar 125g
Gluten free plain white flour blend 250g
Gluten free baking powder 3 level tsp
Gluten free cocoa or cacao powder 3 level tbsp
Gluten Free Sundried Tomato Loaf
Loaf size: 1
1
⁄2 lb (680g)
Eggs, beaten 3
Buttermilk 284ml
Milk 5 tbsp
Lemon juice 2 tsp
Clear honey 1½ tbsp
Sundried Tomato Paste 1 tbsp
Sundried tomatoes, (antipasti) chopped 50g
Oil from antipasti 1 tbsp
S
alt 1 tsp
Gluten Free white bread flour 470g (3¼ cup)
Gluten Free dried yeast 1 tbsp
Gluten Free (Prog 9.)
BM502001MUK Rev4.qxp_Layout 1 21/03/2019 16:30 Page 16
Cake (Prog 10.)
Madeira Cake
Ingredients Group 1
Butter (melted)
3
⁄4 cup (150g)
Vanilla essence
1
⁄4 tsp
Eggs (beaten) 3 medium
Lemon juice 2 tsp
I
ngredients Group 2
Plain flour 1
5
⁄8 cup (234g)
Baking powder 2 tsp
Caster sugar 1 cup (226g)
Method
1 Mix group 1 together in a bowl.
2 Sieve flour and baking powder together into a second bowl, stir in
the sugar.
3 Combine groups 1 and 2 together, mix well.
4 Pour mixture into Baking Pan.
5 Refer to Page 21 for baking cycle times.
Mixed Fruit Cake
Ingredients Group 1
Butter (melted)
3
⁄4 cup (150g)
Vanilla essence
1
⁄4 tsp
Eggs (beaten) 3 medium
Lemon juice 2 tsp
I
ngredients Group 2
Plain flour 1
5
⁄8 cup (234g)
Ground cinnamon
1
⁄4 tsp
Ground nutmeg
1
⁄4 tsp
Baking powder 2 tsp
Sugar 1 cup (226g)
Dried mixed fruit
5
⁄8 cup (102g)
M
ethod
1 Follow method for Madeira Cake.
2 Refer to Page 21 for baking cycle times.
17
Ginger Cake
Butter (melted)
3
⁄4 cup (150g)
Eggs (beaten) 3 medium
Black Treacle 2 tsp
Plain flour 1
5
⁄8 cup (234g)
Baking powder 2 tsp
Ground Ginger 1 tsp
Dark muscovado sugar 226g
Crystallised ginger,
finely chopped 50g
Method
1 In a bowl mix the first 3 ingredients.
2 Sieve the flour, baking powder and ground ginger into another
bowl. Ensure the sugar is free from lumps and then stir it in to the
flour mixture with the chopped ginger.
3 Combine both bowls and mix well.
4 Bake for 3 hours 05 minutes.
BM502001MUK Rev4.qxp_Layout 1 21/03/2019 16:30 Page 17
18
Sandwich (Prog 11.)
Jam (Prog 12.)
Ra
sp
b
e
r
r
y J
a
m
R
as
pber
r
i
es
3
cu
p (3
3
0
g
)
J
am
s
u
g
ar
1
cu
p (2
2
0
g
)
L
em
o
n
j
u
i
ce
3
t
bs
p
C
o
mment
s
•
W
arm t
he jar b
ef
o
r
e f
illing
.
•
T
his
r
ecip
e will f
ill ap
p
r
o
ximat
ely
1 med
ium (400g
) jar.
No
te
•
A
jam wit
h a lig
ht
s
et
may
b
e mad
e b
ut
will hav
e r
ed
uced
k
eep
ing
q
ualit
ies
and
mus
t
b
e r
ef
rig
erat
ed
. Us
e 200g
s
ug
ar t
o
330g
ras
p
b
erries
and
o
nly
1 t
s
p
lemo
n juice.
Bla
ckb
e
rry a
nd
Ap
p
le
Jam
F
r
o
zen
bl
ackberri
es
(n
o
n
eed t
o
defr
o
s
t
)
2
5
0
g
Ch
o
pped co
o
ki
n
g
appl
es
peel
ed, co
r
ed an
d di
ced fi
n
el
y
10
0
g
J
am s
u
g
ar
2
10
g
L
emo
n
j
u
i
ce
1
t
s
p
Co
mments
•
T
he r
ecip
e will f
ill ap
p
r
o
x. 1 med
ium 400g
jar
•
W
arm jar b
ef
o
r
e f
illing
, p
o
t
and
co
v
er as
us
ual.
Ma
r
ma
la
d
e
1
x
8
5
0
g
can
Ma Made (u
s
e h
al
f
t
h
e can
)
W
at
er
2
1
0
m
l
P
r
es
er
v
i
n
g
s
u
g
ar
9
0
0
g
Sandwich Loaf
Loaf size: 1
1
⁄2 lb (680g) 2 lb (907g)
Water 1
1
⁄16 cup (255ml) 1
1
⁄3 cup (320ml)
Soft margarine or butter 1
1
⁄2 tbsp 2 tbsp
Salt
1
⁄2 tsp 1 tsp
S
kimmed milk powder 1
1
⁄2 t
bsp 2 tbsp
Sugar 3 tbsp 3
1
⁄2 tbsp
Strong white bread flour 3 cup (432g) 4 cup (576g)
Fast action yeast
3
⁄4 tsp 1 tsp
Method
1 Stir the Ma Made in the tin then weigh out half (425g) into the Pan.
Save the other half for another batch.
2 Add 210ml water and 900g Preserving Sugar.
3 Close the Lid. Select Jam Program.
4 When ready, press Stop and then select Bake Program (14) for 30
minutes.
5 In the meantime warm 3-4 clean dry jam jars in the oven. Put a
saucer in the fridge so that when the 30 minutes are up you can
place a small amount of marmalade onto the saucer. Wait 2-3
minutes and then draw your finger across the surface. If it wrinkles
the marmalade is ready for potting. If not put it on Bake setting for a
few more minutes and check again.
6 When the marmalade is ready allow the Pan to stand for 3 – 4
minutes then stir with a wooden spoon before filling the warmed jars.
7 Cover the surface of the marmalade with a waxed disc and a lid or
cellophane circle secured with an elastic band.
BM502001MUK Rev4.qxp_Layout 1 21/03/2019 16:30 Page 18
19
Yogurt (Prog 13.)
Natural Home Made Yogurt
Whole UHT Milk 500ml
Skimmed Milk Powder 3 tbsp
Organic Natural Bio Live Yogurt 2 heaped tbsp
Method
1 Place the milk in a bowl and then whisk in the milk powder until it
has dissolved.
2 Stir in the yogurt and immediately tip into the Baking Pan.
3 Select program 13, 10 hour default shows in the display, (run
overnight) and then press Start.
4 In the morning, transfer to a bowl, cover and place in the fridge.
Allow to chill thoroughly and use within a few days.
5 Sweeten with a little sugar, add fruit or use for other recipe dishes.
Hints and Tips
• Once you have made yogurt, you can use it to start off your next
batch.
Note: it is very important to ensure the Baking Pan and Kneading Blade are scrupulously clean. Prior to making yogurt inspect the Pan and
then rinse with boiling water or use a branded sterilising liquid and dry. Ensure all milk is used at room temperature.
Uses for yogurt
Yogurt may be used as follows:
• In fruit or breakfast smoothies
• Spooned over granola or muesli
• Spooned over fresh berries
• Swirling into soups
• As a basis for fresh herb and crushed garlic dips, raitas, etc
• Alternative to mayo in chicken salad
• As a salad dressing add a little olive oil and water, add a little vinegar or finely chopped onion or whole grain mustard and season to taste.
• Add Tandoori powder, and crushed garlic to yogurt and use as a marinade for chicken.
• Substitute for cream on pies and puddings.
• Drizzle on clear honey, agave nectar or maple syrup.
• Stir fruit puree through or mash up some strawberries and stir.
BM502001MUK Rev4.qxp_Layout 1 21/03/2019 16:30 Page 19
20
Liquids, Flour And Others
We recommend that you use the Measuring Cup and Spoon
(
16)
,(
17)
p
rovided for all recipes for consistency between
brands and types of flour.
T
he cup provided is based on the American cup
measurement of 8 Floz.
F
or people who prefer to use their own measuring utensils,
alternative measurements are in millilitres (ml) for liquid
measurement and grams (g) for weight of flour, sugar and
fruit.
Note: A good quality set of accurate kitchen scales with
divisions and accuracy to 2 grams are required.
A measuring jug with divisions of 2 ml is required.
The tablespoon and teaspoon provided are required to
m
easure the smaller quantities. A set of British standard
spoons with ‘scrape’ level tops can be used.
Do not use a kitchen tablespoon or teaspoon as they
are inaccurate.
Conversion Charts
Cup ml
1/16 15ml
1/8 30ml
1/4 60ml
1/2 120ml
3/4 180ml
1 240ml
1 1/8 270ml
1 1/4 300ml
1 5/16 315ml
1 1/2 360ml
1 5/8 390ml
1 15/16 465ml
2 480ml
Cup White
Plain
Soft grain
Brown Granary Wholemeal
1/8 18g 20g 19g 17g
1/4 36g 39g 38g 33g
1/2 72g 78g 75g 66g
3/4 108g 117g 113g 99g
1 144g 156g 150g 132g
1 1/8 162g 176g 169g 149g
1 1/4 180g 195g 188g 165g
1 1/2 216g 234g 225g 198g
2 288g 312g 300g 264g
Flour Types
Water and Liquids
Others
1/4 cup 1/2 cup 3/4 cup 1 cup 2 cup
Dried Mixed Fruit
35g 70g 105g 140g 280g
Raisins / Currants
41g 75g 113g 150g 300g
Butter
50g 100g 150g 200g 400g
Preserving Or Caster
Sugar
55g 110g 165g 220g 440g
Granulated Sugar
57g 113g 169g 226g 452g
Chopped Fresh
Apple 1/2 Cube
31g 62g 93g 124g 248g
Frozen Raspberries
Or Fresh Plums
25g 50g 75g 100g 200g
Cranberries
25g 50g 75g 100g 200g
Cheddar Cheese
29g 58g 86g 115g 230g
Mashed Banana
44g 88g 131g 175g 350g
BM502001MUK Rev4.qxp_Layout 1 21/03/2019 16:30 Page 20
21
Programme Size Knead 1 Rise 1 Knead 2 Rise 2 Rise 3 Bake Total Keep
Time Warm
1
Basic 1.5 lb 9 20 14 • 25 40 65 2:53 60
Basic 2lb 10 20 15 • 25 40 70 3:00 60
2 French 1.5lb 16 40 19 • 30 45 70 3:40 60
French 2lb 18 40 22 • 30 45 75 3:50 60
3 Wholewheat 1.5lb 9 25 18 • 35 60 65 3:32 60
Wholewheat 2lb 10 25 20 • 35 60 70 3:40 60
4
Quick 7 5 8 • - 15 65 1:40 60
5 Sweet 1.5lb 10 5 20 • 30 40 65 2:50 60
Sweet 2lb 10 5 20 • 30 40 70 2:55 60
6 Fastbake 2lb 7 3 - - 15 50 1:15 60
7 Bread Mix 2lb 10 20 15 15 25 70 2:35 60
• The delay timer is available on all programs except 6, 7, 9 12. Maximum delay is 13 hours
8 Dough - 20 - - 30 40 - 1:30 -
9 Gluten Free 1.5 lb 12 20 13 45 45 60 3:15 60
10 Cake - 10 5 20 30 35 85 3:05 60
- 10 5 20 30 35 100 3:20 60
11 Sandwich 1.5 lb 15 40 5 25 40 50 2:55 60
2.0 lb 15 40 5 25 40 55 3:00 60
12 Jam 15 - 65 - 1:20
13 Yogurt - - - - - - 6:00-12:00 -
14 Bake - - - - - 10-60 - 60
Baking Cycle Times
• An ‘add ingredients’ beep signals when more ingredients can be added such as fruit and nuts, which needs to be added during
the knead 2 cycle.
BM502001MUK Rev4.qxp_Layout 1 21/03/2019 16:30 Page 21
22
Question 1
W
hat should I do if the Kneading Blade (7)
comes out with the bread?
Remove it with the Kneading Blade Remover (18) before
slicing the bread. Since the Kneading Blade
(7) can be
d
isconnected from the Baking Pan
(
6)
,
it is not a malfunction
if it comes out in your bread.
Question 2
Why does my bread sometimes have some flour
on the side crust?
In some cases, the flour mix may remain on the corners of the
Baking Pan (6). When this happens, it usually can be eaten or
simply trim off that portion of the outer crust with a sharp
knife.
Question 3
Why isn't the dough mixing? I can hear the
motor running.
The Kneading Blade (7) or Baking Pan (6) may not be inserted
properly. Make sure the pan is facing the right way and that it
has seated correctly into the bottom of the Breadmaker.
Question 4
How long does it take to make bread?
Timings for each setting are outlined on page 21.
Question 5
Why can't I use the timer when baking with fresh
milk?
The milk will spoil if left sitting in the Breadmaker too long.
Fresh ingredients such as eggs and milk should never be
used with the delay timer feature.
Question 6
Why do I have to add the ingredients in a certain
order?
This allows the Breadmaker to mix the ingredients in the most
efficient manner possible. It also serves to keep the yeast
from combining with the liquid before the dough has started
to mix, which is essential on the time delay.
Question 7
When setting the timer for morning, why does
the Breadmaker make sounds late at night?
The Breadmaker must start operation when the delay timer
reaches the start time of the program so that the bread will be
ready. These sounds are made by the motor when kneading
the dough. It is a normal operation, not a malfunction.
Question 8
The Kneading Blade (7) is stuck in the Baking
Pan (6). After baking how do I get it out?
The Kneading Blade (7) may ‘stick’ in place after baking.
Running warm or hot water over the blade should loosen it
enough to be removed. If still stuck, soak in hot water for
about 20 minutes.
Question 9
Can I wash the Baking Pan (6) in the
dishwasher?
No. The Baking Pan (6) and Kneading Blade (7) must be
washed by hand. Do not use scouring pads during cleaning.
Q
uestion 10
What will happen if I leave the finished bread in
t
he Baking Pan (6)?
Whilst still in the Breadmaker for the first hour after baking is
c
omplete the bread ’keeps warm’ to prevent it becoming
soggy. Leaving the bread in the Breadmaker after the keep
warm period may result in a ‘soggy’ loaf of bread as excess
steam (moisture) would not be able to escape. Remove and
allow to cool on a wire rack after baking to prevent this.
Question 11
Why did the dough only partially mix?
The dough may be too heavy or dry. Also, the Kneading Blade
(7) or Baking Pan (6) may not be inserted properly. Ingredients
may have been added in the wrong order.
Question 12
Why didn't the bread rise?
The yeast could be bad, past it’s sell by date or possibly no
yeast was added at all. Also, if the mixing was not complete,
rising problems could develop.
Question 13
Why can't the delayed finish
be set for more than 13 hours? What is the
minimum time a cycle may be delayed?
The maximum length of delay is 13 hours including the total
cycle time. For example, Program 1 (basic small) has a cycle
time of 2:53. This start is delayed by a maximum of 10:07. The
minimum length of delay for each program is 10 minutes.
The delay clock increases and decreases in increments of 10
minutes.
Question 14
How do I know when to add raisins, nuts, etc.
to the bread?
There is a beeper tone to signal that you may add raisins,
nuts, etc. during the second kneading cycle. Note: See
‘Baking cycle times’ chart for ‘Add nuts & raisins’ time. In
some cases, ingredients can be broken up during the initial
kneading cycle. Each recipe indicates the best time to add
fruit and nuts to the dough.
Question 15
How come my bread comes out too moist? What
can I do?
Humidity may affect the dough. Add an extra tablespoon of
flour. Also, high altitude may have the same effect. Decrease
the amount of yeast by 1/4 teaspoon and decrease the sugar
and/or water/milk slightly.
Question 16
Why do I get air bubbles at the top of the bread?
This can be caused by using too much yeast. Decrease the
yeast by 1/4 tsp.
Question 17
Why does my bread rise and then collapse or
crater?
The bread may be rising too much. To reduce the rate of
rising, reduce the amount of yeast and/or increase the
amount of salt.
F.A.Q.s
BM502001MUK Rev4.qxp_Layout 1 21/03/2019 16:30 Page 22
23
Q
uestion 18
Can I use my favourite bread recipes (traditional
y
east bread) in my bread machine?
Yes, but you will need to experiment to get the right
p
roportion of ingredients. Become familiar with the unit and
make several loaves of bread before you begin experimenting.
Never exceed a total amount of 5 cups dry ingredients (that
includes the total amount of flour, oats, oatmeal, bran). Use
the recipes in this book to help determine the ratio of dry
ingredients to liquid and amounts of yeast, sugar, salt, and
oil/butter/margarine to use. We advise creating your own
bread recipes using the basic mode, then progress to the
others, using the ‘Baking cycle times’ chart (page 21) as a
guide.
Question 19
Is it important for ingredients to be at room
temperature before adding them to the baking
pan?
Yes, even when the delay timer is being used, (water must be
between 21°C and 28°C).
Question 20
Why do the loaves vary in height and weight?
The wholewheat / wholemeal breads are always
shorter. Am I doing something wrong?
No, it is normal for wholewheat and wholemeal breads to be
shorter and denser than basic or French breads. Wholewheat
and wholemeal flour are heavier than white bread flour,
therefore they may not rise as much during the bread baking
process. This is also true for bread containing fruit, nuts, oats
and bran.
Question 21
Can I premix the yeast with water?
No, the yeast must be kept dry and put into the Baking Pan
(6) last above the flour, this is especially important when the
delay timer is being used.
Question 22
Why is there a large hole in the base of the
bread?
This hole has been created by the Kneading Blade (7).
Sometimes this hole is larger than normal. This is because the
dough has rested to the side of the blade after the second
kneading cycle - normal with bread makers. You could
position the dough evenly in the base of the pan.
BM502001MUK Rev4.qxp_Layout 1 21/03/2019 16:30 Page 23
24
Bread Sinks in the centre.
Too much liquid or liquid too warm.
Measure ingredients accurately. Use liquids at temperatures
between 21°C and 28°C.
Salt was not added, causing bread to over rise
a
nd collapse.
Measure ingredients accurately.
Too much yeast was added.
Measure ingredients accurately, if problem persists, reduce
yeast by 1⁄4 teaspoon.
High humidity and hot ambient temperatures can
cause bread to over rise and collapse.
Bake during the coolest part of the day, Try reducing the yeast
by 1⁄4 teaspoon or use liquids direct from the refrigerator. Do
not use the timer function.
High altitudes can cause the bread to over rise
and then collapse during baking.
Try reducing the yeast by 1⁄4 teaspoon.
Lid (3) is open during baking.
Do not open the lid during baking.
Bread did not rise enough
Not enough yeast was added.
Measure ingredients accurately.
Yeast is outdated or inactive.
Never use outdated yeast. Store in a cool, dark place.
Too little sugar was added.
Measure ingredients accurately.
Too much salt was added, reducing the action of
the yeast.
Measure ingredients accurately.
Water was too hot and killed the yeast.
Use liquids at temperatures between 21°C and 28°C.
Yeast has been activated before program has
started.
Take care that yeast does not come in contact with liquid
before program has started.
Bread rises too much
High humidity and hot ambient temperatures can
cause bread to over rise.
Bake during the coolest part of the day. Try reducing the yeast
by 1⁄4 teaspoon or use liquids directly from the refrigerator.
Do not use the Timer function.
Too much yeast.
Measure ingredients accurately.
Too much liquid.
Measure ingredients accurately.
Hot liquids accelerated the yeast action.
Use liquids at temperatures between 21°C and 28°C.
T
oo much flour or not enough salt.
Measure ingredients accurately.
B
read dry with dense texture
N
ot enough liquid added.
Measure ingredients accurately.
Flour may have passed the use by date, or be
dry causing wet/dry imbalance.
Try increasing liquid by 1 tbsp at a time.
Bread under baked with soggy centre
Too much liquid from fresh or canned fruit.
Always drain liquids well as specified in the recipe. Water may
have to be reduced slightly.
Large amounts of rich ingredients like nuts,
butter, dried fruits, syrups and grains will make
dough heavy. This will slow down the rising and
prevent the bread from baking through.
Measure ingredients accurately. Never exceed the amounts in
the recipe.
Bread over browned
Too much sugar.
Measure ingredients accurately.
Crust colour set too high.
Set crust colour to light.
Bread has large holes in texture.
Water was too hot and killed the yeast.
Use liquids at temperatures between 21°C and 28°C
Too much liquid.
Measure ingredients accurately.
Too much yeast.
Measure ingredients accurately.
High humidity and hot ambient temperatures
increase yeast activity.
Bake during the coolest part of the day. Try reducing the yeast
by 1⁄4 teaspoon or use liquids direct from the refrigerator. Do
not use the timer function.
Bread surface is sticky.
Bread was left in the machine too long and condensation
collected on the baking pan. Whenever possible, remove
bread 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.
Troubleshooting
BM502001MUK Rev4.qxp_Layout 1 21/03/2019 16:30 Page 24
25
H
:HH message on display
T
emperature 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
program and start the program again.
E
:EE message on display
Temperature sensor is disconnected.
Refer to Morphy Richards Helpline.
Difficult to remove from the Baking Pan (6)
The bread is sticking to the pan.
The surface of the pan needs to be oiled before everyday use.
W
ash the pan in hot soapy water and thoroughly dry. Lightly
coat the inner surface of the pan with oil, butter or margarine.
Follow the guide on page 5, ‘Using your Breadmaker’. When
the bread pan is removed from the machine after the baking
p
rogram allow the bread to cool in the pan for 15 minutes
before turning out onto a rack. Only slice the bread when fully
cooled.
1 Caution: To prevent electrical shock, unplug the
Breadmaker before cleaning.
2 Wait until the Breadmaker has cooled.
• IMPORTANT: Do not immerse or splash either the Main Unit
(5) or Lid (3) in any liquid as this may cause damage and/or
electric shock.
3 Exterior: Wipe the lid and outer body of the unit with a damp
cloth or slightly dampened sponge.
4 Interior: Use a damp cloth or sponge to wipe the interior of
the Breadmaker.
5 Baking pan (6): Clean the Baking Pan (6) with warm soapy
water. Avoid scratching the non-stick surface. Dry it
thoroughly before placing it back in the Main Unit.
• Do not wash the Baking Pan (6), Measuring Cup (16),
Measuring Spoon (17) or Kneading Blade (7) in the
dishwasher.
• Do not soak the Baking Pan (6) for long periods as this could
interfere with the working of the drive shaft.
• If the Kneading Blade becomes stuck in the Baking Pan (6),
pour hot water over it and allow to soak for 30 minutes. This
will enable you to remove the Kneading Blade
(2) more easily.
• Be sure the Breadmaker is completely cooled before
storing away.
Do not use any of these when cleaning:
• Paint thinner
• Benzine
• Steel wool pads
• Polishing powder
• Chemical dust cloth
S
pecial care for the non-stick finish
Avoid damaging the coating. Do not use metal utensils such
as spatulas, knives or forks.
The coating may change colour in time, this is only caused by
moisture and steam and will not affect the performance of the
u
nit or quality of your bread.
The hole in the centre of the Kneading Blade
(7) should be
c
leaned, then add a drop of cooking oil and replace it on the
Rotating Shaft
(8) in the Baking Pan (6). This will prevent
sticking of the blade.
• Keep the Air Vents (2) and openings clear of dust.
Helpline
If you are having a problem with your appliance, please call
o
ur Helpline, as we are more likely to be able to help than the
store you purchased the item from.
Please have the product name, model number and serial
number to hand when you call to help us deal with your
enquiry quicker.
UK Helpline: 0344 871 0944
IRE Helpline: 1800 409 119
Spares: 0344 873 0710
Talk To Us
If you have any questions or comments, or want some great
tips or recipe ideas to help you get the most out of your
products, join us online:
Blog: www.morphyrichards.co.uk/blog
Facebook: www.facebook.com/morphyrichardsuk
Twitter: www.twitter.com/loveyourmorphy
Website: www.morphyrichards.com
Contact Us
Care And Cleaning
BM502001MUK Rev4.qxp_Layout 1 21/03/2019 16:30 Page 25
26
Notes
BM502001MUK Rev4.qxp_Layout 1 21/03/2019 16:30 Page 26
27
Notes
BM502001MUK Rev4.qxp_Layout 1 21/03/2019 16:30 Page 27
B
M502001 MUK Rev 4 01/19
The After Sales Division
Morphy Richards Ltd
Mexborough, South Yorkshire,
England, S64 8AJ
Helplines (office hours)
UK 0344 871 0944
Spare Parts 0344 873 0710
Republic of Ireland 1800 409 119
www.morphyrichards.com
Your standard one year guarantee is extended for an
additional 12 months when you register the product within 28
d
ays of purchase with Morphy Richards. If you do not register
the product with Morphy Richards within 28 days, your
product is guaranteed for 1 year. To validate your 2 year
guarantee register with us online at
w
ww.morphyrichards.co.uk
Or call our customer registration line
UK 0344 871 0242
IRE 1800 409 119
N.B. Each qualifying product needs to be registered with
Morphy Richards individually.
Please note that the 2 year guarantee is only available in the
UK and Ireland. Please refer to the one year guarantee for
more information.
It is important to retain the retailer’s receipt as proof of
purchase. Staple your receipt to this back cover for future
r
eference.
Please quote the following information if the product develops
a fault. These numbers can be found on the base of the
product.
Model no.
Serial no.
All Morphy Richards products are individually tested before
leaving the factory. In the unlikely event of any appliance
proving to be faulty within 28 days of purchase, it should be
returned to the place of purchase for it to be replaced.
If the fault develops after 28 days and within 12 months of
original purchase, you should contact the Helpline number
quoting Model number and Serial number on the product, or
write to Morphy Richards at the address shown.
You may be asked to return a copy of proof of purchase.
Subject to the exclusions set out below (see Exclusions), the
faulty appliance will then be repaired or replaced as
appropriate and dispatched usually within 7 working days of
receipt.
If, for any reason, this item is replaced or repaired during the 1
year guarantee period, the guarantee on the new item will be
calculated from original purchase date.
Therefore it is vital to retain your original till receipt or invoice
to indicate the date of initial purchase.
To qualify for the 1 year guarantee, the appliance must have
been used according to the instructions supplied. For
example, crumb trays should have been emptied
regularly.
Morphy Richards shall not be liable to replace or repair the
goods under the terms of the guarantee where:
1 The fault has been caused or is attributable to accidental use,
misuse, negligent use or used contrary to the
manufacturer’s recommendations or where the fault has been
caused by power surges or damage caused in transit.
2 The appliance has been used on a voltage supply other than
that stamped on the products.
3 Repairs have been attempted by persons other than our
s
ervice staff (or authorised dealer).
4 The appliance has been used for hire purposes or non
domestic use.
5 The appliance is second hand.
6 Morphy Richards reserves the right not to carry out any type
of servicing under the guarantee at its discretion
7 Plastic filters for all Morphy Richards kettles and coffee
makers are not covered by the guarantee.
8 Batteries and damage from leakage are not covered by the
guarantee.
• This guarantee does not confer any rights other than those
expressly set out above and does not cover any claims for
consequential loss or damage. This guarantee is offered as an
additional benefit and does not affect your statutory rights as
a consumer. Morphy Richards products are
intended for household use only. 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
its models at any time.
For electrical products sold within the
European Community. At the end of the
electrical products useful life, it should not be
disposed of with household waste.
Please recycle where facilities exist. Check with your
Local Authority or retailer for
recycling advice in your country
Registering Your 2 Year
Guarantee
Your 1 Year Guarantee
Exclusions
Disclaimer
IF YOU ARE HAVING A PROBLEM WITH
ONE OF OUR PRODUCTS, CALL OUR
HELPLINE:
UK: 0344 871 0944
EIRE: 1800 409 119
SPARES: 0344 873 0710
BM502001MUK Rev4.qxp_Layout 1 21/03/2019 16:30 Page 28
