BM502001MUK Rev4.

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BM502001 MUK Rev 4

Breadmaker
Please read and keep these instructions for future use

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Health And Safety

The use of any electrical appliance requires the following common sense safety rules.
Please 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. Treating Scalds

• Run cold water over the affected area immediately. Do not
Location
stop to remove clothing, get medical help quickly.
• Always locate your appliance away from the edge of a
worktop. Other Safety Considerations
• The use of accessory attachments not recommended by the
• Ensure that the appliance is used on a firm, flat surface. manufacturer may cause damage to the Breadmaker.
• Do not use the appliance outdoors, or near water. • To avoid damaging the appliance, do not place the Baking
• Do not place the appliance on or near heat sources such as Pan or any object on top of the unit.
gas or electric stove, ovens, or burners. • Do not clean with scouring pads. Do not wash the Baking
Mains Cable Pan, Kneading Blade, Measuring Cup or Spoons in a
• The mains cable should reach from the socket to the base dishwasher.
unit without straining the connections. • Keep the appliance and the cable away from heat, direct
• Do not let the mains cable hang over the edge of a worktop sunlight, moisture and sharp edges.
where a child could reach it. • The Baking Pan must be in place prior to switching on the
• Do not let the cable run across an open space e.g. between a appliance.
low socket and table. • Always remove the plug from the socket whenever the
• Do not let the cable run across a cooker or toaster or other machine is not in use, when attaching accessory parts,
hot area which might damage the cable. cleaning the machine or whenever a disturbance occurs. Pull
on the plug, not the cable.
Personal Safety
• WARNING: To protect against fire, electric shock and Electrical Requirements
personal injury, do not immerse cord, plug or appliance in Check that the voltage on the rating plate of your appliance
water or any other liquid. corresponds with your house electricity supply which must
• WARNING: Do not touch hot surfaces. Use oven mitts or be A.C. (Alternating Current).
oven gloves when removing the hot Baking Pan. Do not cover Should the fuse in the mains plug require changing a 13 amp
the steam vent openings under any circumstances. BS1362 fuse must be fitted.
• WARNING: Avoid contact with moving parts. WARNING: THIS APPLIANCE MUST BE EARTHED.
• Extreme caution must be observed when moving an
appliance with hot contents.
• Do not use the appliance with wet or moist hands.

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Introduction
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
your 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.

Contents Recipes

Health And Safety ........................................... 2 Basic - 1 ........................................................... 13

Introduction ..................................................... 3 French - 2 ......................................................... 13
Product Overview .......................................... 4 Wholewheat - 3 ................................................ 13
Features ........................................................... 4 Quick - 4 ........................................................... 14
Before First Use .............................................. 5 Sweet - 5 ........................................................ 14
About This Breadmaker .................................. 5 Fastbake - 6 .................................................... 15
Feature Overview ............................................ 5 Bread Mix - 7 .................................................. 15
Using Your Breadmaker .................................. 6 Dough - 8 ........................................................ 15
Program Descriptions ..................................... 8 Gluten Free - 9 ............................................... 16
Using The Delay Timer .................................... 8 Cake - 10 ......................................................... 17
Beeper .............................................................. 8 Sandwich - 11 ................................................. 18
Power Interruption ........................................... 9 Jam 12 .............................................................. 18
Drop Down Blade ............................................. 9 Yogurt 13 .......................................................... 19
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

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Product Overview

8
9
15

14
1 2
3

10 11 12 13

5
6

16

18

17

Features

(1) Viewing Window (10) Menu Button

(2) Air Vent (11) Loaf Size Button
(3) Lid (12) Time Increase Button
(4) Lid Handle (13) Time Decrease Button
(5) Main Unit (14) Crust Colour Options Button
(6) Baking Pan (15) Start / Stop Button
(7) Kneading Blade (16) Measuring Cup
(8) Rotating Shaft (17) Measuring Spoon
(9) LCD Screen (18) Kneading Blade Remover

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Before First Use Feature Overview

Before first use, please take a few minutes to read this LCD Screen (9)
instruction book and find a place to keep it handy for future
reference. Please pay particular attention to the safety Allows you to view the browning level, loaf weight, and
instructions. program selected. It also shows a countdown timer indicating
the time left before completion (3:20, for example, is 3 hours
1. Wash the Baking Pan (6), Kneading Blade (7) in hot soapy and 20 minutes; 0:20 is 20 minutes.)
water, dry thoroughly.
2. Wipe the outside surface of the Main Unit (5) with a clean, Menu button (10)
damp cloth. For choosing your desired bread making program.
DO NOT use scouring pads or any abrasives on any part of Loaf Size button (11)
the Breadmaker.
For selecting the small (1.5lb) or large (2lb) loaf size
3. If using for the first time, use a little oil, butter or margarine to (certain programs only).
grease the Baking Pan (6) and bake empty for about 10
minutes on the Bake program 14. Time Increase & Decrease buttons (12), (13)
4. Allow to cool and then wash the Baking Pan (6) in hot soapy Can be used to delay the start of bread making process,
water and dry. so the baking process completes when you require.
(All programs except Fastbake, Bread Mix, Jam and Yogurt).
5. Place the Kneading Blade (7) on the Rotating Shaft (8) in the
Baking Pan (6). During manufacturing it is necessary to lightly Crust colour options button (14)
grease some parts of the appliance. This may result in the unit For selecting the crust colour from light, medium or dark
emitting some vapour when first used, this is normal. (certain programs only).

About This Breadmaker Start (15)

Press and hold for approximately 1 second to start, a beep
• The breadmaker has two settings to make either a small sounds and the colon (:) flashes before the program starts.
(1.5lb / 680g) or large (2lb / 907g) loaf (approximate weight,
dependent upon recipe). Stop (15)
• A beep signals when extra ingredients, such as fruit and nuts, Press and hold for approximately 2 seconds to stop the
can be added so they don’t get chopped by the Kneading breadmaking process, a beep sounds to confirm.
Blade (7).

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Using Your Breadmaker

1 2

UNLOCK LOCK

Twist the Baking Pan (6) anti clockwise to unlock. Attach the Kneading Blade (7) to the
Remove from the Main Unit (5). Rotating Shaft (8) by pushing it on.

Water 11⁄ 8 cup (270ml)

3 4
Use tepid water (21-28ºC)
Skimmed milk powder 21⁄ 2 tbsp
Sunflower oil 21⁄ 2 tbsp
Sugar 21⁄ 4 tbsp
Salt 11⁄ 4 tsp
Strong white bread flour 3 cup (432g)
Fast action yeast 11⁄ 4 tsp

Carefully measure the ingredients and add to the Important: Use tepid water (21-28oC). When adding the
Baking Pan (6) in the order listed in the recipe. 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.

5 6

UNLOCK LOCK

Put the Baking Pan (6) back into the Main Unit (3), Close the Lid (3).
turning clockwise to lock into place. Ensure it is
secured correctly.

7 8

LRG

03:00 1

Plug the Breadmaker into the mains outlet. The Select the desired program by pressing the Menu
Breadmaker will automatically default to the Basic Button (10). Every time you press the button you will
program and time. hear a beep to confirm.

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Using Your Breadmaker

9 10

MED MED

Press the Loaf Size Button (11), to choose between a Choose the desired crust colour by pressing the Crust
small (1.5lb) or large (2lb.) loaf. Colour Options Button (14).

11 12

MED MED

05:00 1 05:00 1

If you wish to delay the start time, set the delay now. Hold down the Start/Stop Button (15) for a few
Use the Time Increase and Decrease Buttons (12), seconds to start the machine, the Breadmaker will
(13) to adjust the time. You can delay between 10 beep, the colon (:) will flash.
minutes and 10 hours. The displayed time includes
baking time. Certain programs only, see page 8.

13 14

00:00 1

The Breadmaker will beep when finished and the WARNING: USE OVEN GLOVES
display will show 0:00. It will automatically switch to Switch the Breadmaker off at the wall. Lift the Lid (3)
Keep Warm for 60 minutes. and remove the Baking Pan (6). Allow to cool for a few
minutes.

15

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).

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12 Jam
Program Descriptions Use this program for making jam and marmalade.
1 Basic Follow recipes provided. The program is not suitable for
softening peel for marmalade.
For white and brown bread. Can also be used for flavoured
breads with added herbs and raisins. 13 Yogurt
2 French This simple program allows you to make your own yogurt with
For the baking of bread such as French bread which has a few ingredients. Using a controlled low temperature over 10
crisper crust and lighter texture. hours, produces natural yogurt which can be sweetened, fruit
added or used for cooking.
3 Wholewheat or Granary Loaves
This has longer rising time to allow the wholegrain to soak up 14 Extra Bake
the water and expand. It is not advised to use the delay timer This can be used to increase the baking time on selected
as this can affect results. programs. This is especially useful to help ‘set’ jams and
marmalade. When started, the default time is 1 hour (1:00)
4 Quick minimum and counts down in 1 minute intervals. You will have
For teabreads and other loaves made without yeast in a to manually switch this off by pressing the Stop button (15),
shorter time. Loaves are smaller and more dense. when you have completed the Extra bake process. It is
advised that you check the progress of the bread or jam at 10
5 Sweet minute intervals. This may be before the 1 hour bake period is
For the baking of sweet bread such as fruit loaf which gives a completed.
crisper crust than on Basic setting. The crisper crust is When selecting Extra bake straight after another program, if
produced by the presence of sugar. the message H:HH is displayed, open the Lid (3), remove the
Baking Pan (6) and allow to cool for 10 minutes. When cool,
6 Fastbake replace the Baking Pan (6) and its contents, set program and
For preparation of a 2lb white loaf in a reduced time period. press Start (15).
Loaves made on this program can be shorter and the texture
more moist.
Using The Delay Timer
7 Bread mix The timer can be used to delay the start of the baking
A convenient program using a 500g packet of shop bought program, perfect for fresh bread first thing in the morning.
bread mix. Add the whole bag of breadmix to the water A maximum of 13 hours can be set. Do not use this function
specified on the packet. A large loaf can be made using the with recipes that use perishable ingredients such as eggs or
whole bag of bread mix. Similarly some 500g packet cake fresh dairy produce.
mixes are suitable for use in the Bread Maker. Refer to the
packaging to check. After adding the ingredients to the 1 Decide when you want the bread to be ready and calculate
Baking Pan (6), use the Bread mix program for best results. the difference in time between now and then. For example, if
Don’t forget to allow the cake to stand after baking as you want a loaf at 8am, and it is now 7.30pm, the difference is
instructed on the packaging before turning out to cool 121⁄2 hours.
completely. Note: When using Ciabatta bread mix, use about 2 Enter this time by pressing the Time Increase and Decrease
1
⁄2 of the packet as it is a fast rising product which can lead to Buttons (12),(13). This will adjust the time in 10 minute
over spill if the whole packet is used. increments. When set to the correct time (e.g. 12:30,) press
8 Dough the Start/Stop Button (15), the colon (:) will flash.
This program only makes the dough and will not bake the final • If you have selected the wrong time press and hold the Start /
bread. Remove the dough and shape it to make bread rolls, a Stop Button for 2 seconds to cancel.
pizza base, etc. Any dough can be prepared on this setting. The timer will go back to the program time stage. Repeat
Do not exceed (1kg / 2lb) of combined ingredients. steps 1 and 2.
9 Gluten Free • The timer delay is up to a maximum of 13 hours.
Gluten free bread and cakes can be made using this program. • PLEASE NOTE: The timer delay is not available on programs
Ideal for those following a special diet, the bread and cakes 6, 7, 9, 12. The results would be poor if ingredients are left to
are moist but have reduced keeping qualities. Gluten free stand for any period of time.
ingredients are readily available online and in most good
supermarkets. Beeper
10 Cake The beeper sounds:
This setting will mix ingredients and then bake for a preset • When pressing any button.
time. Mix two groups of ingredients in preparation before
• During the second kneading cycle of certain programs to
adding to the Breadmaker (see cake recipes on pages 17).
indicate that cereals, fruit, nuts or other ingredients can be
Depending on the recipe, select the required cook time from
added.
two options. Depending on the recipe, press the Crust Colour
Options Button (14) once to select a cook time of 3 hours • When the program finishes.
5 minutes. Press again to select 3 hours 20 minutes. • When keep warm finishes.
11 Sandwich
This is to bake light texture bread but with a soft,
crust which tends to wrinkle on cooling.

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Power Interruption Measuring Ingredients

After a power supply failure the ingredients will have to be The most important step when using your Breadmaker is
discarded and you must start again with fresh ingredients. measuring your ingredients precisely and accurately. It is
extremely important to measure liquid and dry ingredients
Drop Down Blade properly or it could result in a poor baking result. Do not use
normal kitchen teaspoons (tsp) or tablespoons (tbsp). The
Ensure the blade is in the upright position before starting the ingredients must also be added into the Baking Pan (6) in the
machine. If required use a suitable utensil, to hold the blade order in which they are given in each recipe. Liquid and dry
when adding the flour. ingredients should be measured as follows:

Measuring Cup (16)

Hints And Tips The cup is marked in various ‘volume measurement’ scales.
• Place all recipe ingredients into the Baking Pan (6) so that the The recipes in this book use the ‘cup’ volume which is equal
yeast is not touching any liquid. to 8 floz and is marked in 1/16 divisions.
• When making bread dough on program 8, at the end of the You must use a good quality set of digital scales, we prefer to
program remove the dough from the Baking Pan (6). Shape use the ‘cup’ measure for consistency and accuracy.
according to the recipe, glaze and leave to rise before oven
baking. Liquid Measurements
• Humidity can cause problems, therefore humidity and high Use the Measuring Cup (16) provided. When reading
altitudes require adjustments. For high humidity, add an extra amounts, the measuring cup must be placed on a horizontal
tablespoon of flour if the consistency is not right. At high flat surface and viewed at eye level (not on an angle). The
altitudes, decrease the yeast amount by approximately 1/4 liquid level line must be aligned to the mark of measurement.
teaspoon, and decrease the sugar and/or water or milk
quantity slightly.
Dry Measurements
Dry measurements must be done using the Measuring Cup
• When recipes call for a ‘lightly floured surface’ use about 1 to (16) provided or using a set of digital weighing scales. Dry
2 tablespoons (tbsp) of flour. You may want to lightly flour your measuring must be done by gently spooning ingredients into
fingers or rolling pin as well for easier handling. the Measuring Cup (16) and then once filled, levelling off with
• If the dough you are rolling shrinks back, let it rest covered for a knife. Tapping the Measuring Cup (16) will pack the
a few minutes before rolling again. ingredients and you will end up with more than is required.
This extra amount could affect the balance of the recipe. Do
• Dough may be wrapped in plastic and stored in a freezer for
not sift the flour, unless stated.
later use. Thaw and bring to room temperature before using.
When measuring small amounts of dry or liquid ingredients
• After 5 minutes of kneading, open the Lid (3) and check the
there is one Measuring Spoon (17) the following capacities -
dough consistency. The dough should form a soft, smooth
1 tablespoon (tbsp) and 1 teaspoon (tsp). Measurements
ball. If too dry, add liquid. If too wet, add flour (1/2 to 1
must be leveled off, not heaped as this small difference could
tablespoon at a time).
throw out the critical balance of the recipe.
• Since homemade bread has no preservatives it stales more
This machine requires that you carefully follow the recipe
quickly than commercially made bread.
instructions. In basic cooking, normally ‘a pinch of this and a
• Do not open the Lid (3) whilst the Breadmaker is operating as dash of that’ is fine, but not for breadmakers. Using an
this will affect the quality of the bread, especially its ability to automatic Breadmaker requires you to accurately measure
rise properly. Only open the Lid (3) when the recipe needs you each ingredient for best results.
to add additional ingredients (see recipes).
• Always add ingredients in the order they are listed in the
recipe.
Temperatures
• Please note that the measuring cups are based on the
The Breadmaker will work well in a wide range of American standard 8 fluid ounce cup, NOT the 10 fluid ounce
temperatures, but there could be a difference in loaf size British cup.
between a very warm room and a very cold room. We
recommend the room temperature should be between 15ºC • Accurate measuring of ingredients is vital.
and 34ºC. All ingredients, and liquids (water or milk), should Do not use larger amounts.
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.

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Understanding Baking Using The Right

It is often said that cooking is an art relying on the creativity of
Ingredients - Others
the chef, while baking bread is much more of a science. This
means that the process of combining flour, water and yeast, Yeasts (Active Dry Yeast)
results in a reaction that produces bread. You have to Yeast through a fermentation process produces gas (carbon
remember that when the ingredients combine with each other dioxide) necessary to make the bread rise. Yeast must be able
they produce a specific result. Read the following information to feed on sugar and flour carbohydrates in order to produce
carefully to gain a better understanding of the importance this gas. There are three different types of yeast available:
each ingredient plays in the breadmaking process. In all of the fresh, traditional dry active, and fast action. It is
recipes you create yourself, never exceed a total amount of 5 recommended that fast action yeast be used for the recipes in
cups of dry ingredients (that includes the total amount of flour, this book. Fresh or compressed cake yeast is not
oats, oatmeal, bran.) Also do not exceed the total amount of 3 recommended as they will produce poor results. Store yeast
teaspoons (tsp) of yeast and 5 teaspoons of baking powder. according to manufacturers instructions. Ensure your yeast is
fresh by checking its expiration date. Once a package or can
Using The Right of yeast is opened it is important that the remaining contents
Ingredients - Flour be immediately resealed and refrigerated for future use. Often
bread or dough, which fails to rise is due to stale yeast being
Flours, while visibly similar, can be very different by virtue of used. The following test can be used to determine whether
how they were grown, milled and stored. You may find that your yeast is stale and inactive:
you will have to experiment with different brands of flour to
help you make that perfect loaf. Storage is also very 1 Place half a cup of lukewarm water into a small bowl or cup.
important, as all flours should be kept in an airtight container. 2 Stir 1 tsp. of sugar into the water then sprinkle 2 tsp. of yeast
over the surface.
All Purpose Flour/Plain Flour
3 Place bowl or cup in a warm area and allow to sit for 10
All purpose flour is a blend of refined hard and soft wheat minutes undisturbed.
flours especially suitable for making cake. This type of flour
should be used for recipes in the cake/quick bread section. 4 The mixture should foam and produce a strong yeast aroma.
If this does not occur, discard mixture and start again with
Strong White Flour/Bread Flour another packet of dried yeast.
Bread flour is a high gluten/protein flour that has been treated
with conditioners that give dough a greater suitability for
Sugar
kneading. Bread flour typically has a higher gluten Sugar is important for the colour and flavour of breads.
concentration than All purpose flour; however, depending on It is also food for the yeast as it is part of the fermentation
different milling practices, this may vary. Strong plain flour or process. Use caster sugar or soft brown sugar according to
bread flour are recommended for use with this Breadmaker. the recipe.
Artificial sweeteners cannot be used as a substitute for
Wholewheat Flour/ Wholemeal Flour sugar as the yeast will not react properly with them.
Wholewheat flour/wholemeal flour is milled from the entire
wheat kernel which contains the bran and germ and makes it
Salt
heavier and richer in nutrients than white flour. Breads made Salt is necessary to balance the flavour of breads and cakes,
with this flour are usually smaller and heavier than white as well as for the crust colour that develops during baking.
loaves. Salt also limits the growth of yeast so the amounts shown in
the recipes should not be increased. For dietary reasons it
To overcome this wholewheat flour/wholemeal flour can be may be reduced, although results may be affected.
mixed with Bread flour or strong plain flour to produce a
lighter textured bread. Eggs
Self-Raising Flour Eggs add richness and a velvety texture to bread doughs and
cakes. Recipes supplied use medium eggs.
Self-raising Flour contains unnecessary leavening ingredients
that will interfere with bread and cake making. Sunflower Oil
It is not recommended for use. ‘Shortens’ or tenderises the texture of yeast breads. Butter or
Bran margarine can be used as a substitute. If butter or margarine
is used directly from the refrigerator it should be softened first
Bran (unprocessed) & Wheat Germ are the coarse outer for easier blending during the mixing cycle.
portions of the wheat or rye grains separated from flour by
sifting or bolting. They are often added in small quantities to Baking Powder
bread for nutritional enrichment, heartiness and flavour. They Baking powder is a raising agent used in cakes. This type of
are also used to enhance the texture of bread. raising agent does not require rising time before baking as the
Oatmeal chemical reaction works when liquid ingredients are added.
Oatmeal comes from rolled or steel-cut oats. They are used Bicarbonate Of Soda
primarily to enhance flavour and texture. 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.

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Liquids/Milk
Liquids such as milk or powdered milk and water, can be
Glazes
used when making bread. Milk will improve flavour, provide a Give your just baked bread a professional finish. Select one of
velvety texture and soften the crust, while water alone will the following special glazes to enhance your bread.
produce a crisp crust. Some recipes include juice (orange,
apple, etc) to be added as a flavour enhancer. Egg Glaze
Beat 1 egg and 1 tablespoon of water together, brush
Note: For most recipes we suggest the use of dry (powdered)
generously.
skimmed milk.
Note: apply only to doughs before baking.
If you wish to use milk instead of dried milk powder for bread
making you can. Milk should be at the recommended 21-28ºC. Melted Butter Crust
Pour an amount of milk into a measuring jug, but make sure Brush melted butter over just baked bread for a softer, tender
you then add enough water to make it up to the quantity (of crust.
water) in the recipe you’re following.
So for example, if the recipe requires 360ml water, you can
Milk Glaze
use 280ml milk with 80ml water or if preferred 360ml milk. For a softer, shiny crust, brush just baked bread with milk or
cream.
To balance the flavour of the bread, for every tbsp of milk
powder in the recipe, use the equivalent amount of milk in the Sweet Icing Glaze
table below then add water to make up the total recipe
Mix 1 cup sifted icing sugar with 1 to 2 tablespoons of milk to
quantity.
make a glaze consistency and drizzle over raisin bread or
sweet breads.
Milk Powder (level tbsp) Milk Equivalent (ml)
Poppy/Sesame/Caraway Seeds/Oatmeal
1 70 Sprinkle your choice of these seeds generously over just
glazed bread.
11⁄2 105

2 140
Bread Mixes
For convenience use a 500g packet bread mix with the
21⁄2 180 specified volume of water on Program 7. With this program
only one loaf size can be made, which utilises the whole pack
3 210
of mix for simplicity.
31⁄2 250
Yogurt
4 280
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.

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Baking Your Own Bread

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.

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Basic (Prog 1.)

Basic White Bread Sun-Dried Tomato Loaf
Loaf size: 1
1 ⁄2 lb (680g) 2 lb (907g) Loaf size: 11⁄2 lb (680g) 2 lb (907g)
Water 1 1
1 ⁄8 cup (270ml) 1 ⁄2 cup(360ml) Water 1 cup (240ml) 11⁄3 cup(320ml)
1 1
Skimmed milk powder 2 ⁄2 tbsp 4 tbsp Skimmed milk powder 2 ⁄2 tbsp 3 tbsp
Sunflower oil 21⁄2 tbsp 4 tbsp Sunflower oil 21⁄4 tbsp 3 tbsp
1
Sugar 2 tbsp 2 tbsp Sugar 2 ⁄4 tbsp 3 tbsp
Salt 11⁄4 tsp 21⁄2 tsp Salt 11⁄4 tsp 11⁄2 tsp
1
Strong white bread flour 3 cup (432g) 4 cup (576g) Dried mixed herbs 1 ⁄2 tsp 2 tsp
Fast action yeast 11⁄4 tsp 11⁄4 tsp Strong white bread flour 3 cup (432g) 4 cup (576g)
Fast action yeast 11⁄4 tsp 11⁄2 tsp
1
Sun-dried tomatoes, chopped ⁄8 cup (38g)
3
⁄2 cup (50g)

French (Prog 2.)

French Bread
Loaf size: 11⁄2 lb (680g) 2 lb (907g)
Water 1 cup (240ml) 11⁄4 cup(300ml)
Skimmed milk powder 2 tbsp 21⁄2 tbsp
Sugar 1 tbsp 11⁄4 tbsp
Salt 1 tsp 11⁄4 tsp
Sunflower oil 1 tbsp 11⁄2 tbsp
Strong white bread flour 3 cup (432g) 4 cup (576g)
Fast action yeast 1 tsp 11⁄4 tsp

Wholewheat (Prog 3.)

Wholewheat Bread Granary Loaf
1
Loaf size: 1 ⁄2 lb (680g) 2 lb (907g) Loaf size: 11⁄2 lb (680g) 2 lb (907g)
1 1
Water 1 ⁄8 cup (270ml) 1 ⁄2 cup(350ml) Water 1 cup (240ml) 11⁄2 cup(360ml)
Skimmed milk powder 11⁄2 tbsp 3 tbsp Skimmed milk powder 2 tbsp 3 tbsp
Sunflower oil 2 tbsp 3 tbsp Sunflower oil 2 tbsp 3 tbsp
Brown sugar 21⁄2 tbsp 21⁄2 tbsp Soft brown sugar 21⁄2 tbsp 5 tbsp
Salt 11⁄4 tsp 11⁄2 tsp Salt 11⁄4 tsp 2 tsp
Strong wholemeal bread flour 3 cup (396g) 4 cup (528g) Granary bread flour 3 cup (450g) 4 cup (600g)
3 3 3 3
Fast action yeast ⁄4 tsp ⁄4 tsp Fast action yeast ⁄4 tsp ⁄4 tsp

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Quick (Prog 4.)

Banana and Walnut Bread Porridge Oats Bread
Ingredients Group 1 Milk 1 cup (240ml)
Butter (melted) 2 tbsp (28g) Eggs (beaten), medium 2
1
Milk 1 tbsp Sunflower oil ⁄2 tsp
Mashed banana 1 cup (175g) Golden syrup 2 tbsp
1
Egg (beaten) 1 (medium) Sugar ⁄4 cup (57g)
1
Walnuts (chopped) ⁄2 cup (150g) Salt 1 tsp
Lemon zest 1 tsp Plain flour 2 cup (288g)
Porridge oats 1 cup (90g)
1
Ingredients Group 2 Baking powder ⁄2 tsp
Plain flour 11⁄2 cup (216g) Bicarbonate of soda 1
⁄2 tsp
1
Bicarbonate of soda ⁄2 tsp
1
Baking powder ⁄4 tsp
1
Sugar ⁄2 cup (113g)
1
Salt ⁄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.

Sweet (Prog 5.)

Mixed Fruit Loaf Cranberry and Orange Loaf

Loaf size: 11⁄2 lb (680g) 2 lb (907g) Loaf size: 11⁄2 lb (680g) 2 lb (907g)
1 1 3
Water 1 ⁄8 cup (270ml) 1 ⁄3 cup(320ml) Water ⁄4 cup (180ml) 1 cup (240ml)
Skimmed milk powder 21⁄2 tbsp 3 tbsp Orange Juice 1
⁄3 cup (80ml) 1
⁄3 cup (80ml)
Sunflower oil 21⁄2 tbsp 3 tbsp Zest of 2 oranges
Sugar 3 tbsp 3 tbsp Skimmed Milk Powder 21⁄2 tbsp 3 tbsp
1 1 1
Salt 1 ⁄4 tsp 1 ⁄2 tsp Sunflower Oil 2 ⁄4 tbsp 3 tbsp
Strong white bread flour 3 cup (432g) 4 cup (576g) Sugar 3 tbsp 3 tbsp
3
Nutmeg ⁄4 tsp 1 tsp Salt 11⁄4 tsp 11⁄2 tsp
1
Fast action yeast 1 tsp 1 tsp Dried Mixed Herbs 1 ⁄2 tsp 11⁄2 tsp
1 2
Dried mixed fruit † ⁄2 cup (82g) ⁄3 cup (110g) Strong White Bread Flour 432g (3 cups) 576g (4 cups)
3
† Add when the beeper sounds Nutmeg ⁄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

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Fastbake (Prog 6.) Bread Mix (Prog 7.)

Fastbake Large White Refer to on pack instructions utilising the whole 500g Bread Mix with the
required volume of water.
Loaf size: 2 lb (907g)
Water* 11⁄2 cup (360ml)
Skimmed milk powder 3 tbsp
Salt 11⁄2 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.

Dough (Prog 8.)

White Bread Rolls Ciabatta
Water 11⁄4 cup (300ml) Water 1 1⁄3 cup (320ml)
Skimmed milk powder 1 tbsp Olive Oil 1 tbsp
Butter (melted) 2 tbsp (28g) Salt 1 1⁄2 tsp
Sugar 2 tbsp Sugar 1 tsp
Salt 1
1 ⁄2 tsp Strong white bread flour 3 cups (432g)
Strong white bread flour 31⁄4 cup (468g) Fast action yeast 1 1⁄2 tsp
Fast action yeast 11⁄2 tsp
A little extra melted butter to glaze. Method
1 Pour the wet dough onto a lightly floured board, cover with a bowl
Method and leave to rest for 20 minutes.

1 Lightly knead and shape the dough into 6 rolls. 2 Place baking paper onto two baking trays, sprinkle with a little
flour.
2 Place on a greased baking tray.
3 Divide the dough into two pieces, elongate slightly to shape and
3 Brush lightly with melted butter. place on the baking trays. Lightly flour the surface, cover with a
4 Cover loosely with cling film for 20-25 minutes or until doubled in clean damp cloth and leave to rise for 45 minutes.
size. 4 Preheat the oven to 220°C/ Gas Mark 7, 425°F. Dimple the dough
5 Pre-heat the oven at 190°C (gas mark 5, 375°F) and then bake for and bake for 25 to 30 minutes spraying with water every 5 minutes
approx 15-20 minutes. to crisp the crust.

Pizza Base
Water 1 cup (240ml)
Sunflower Oil 3 tbsp
Sugar 2 tbsp
1
Salt ⁄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

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Gluten Free (Prog 9.)

For Gluten Free bread and cakes. Gluten Free Sundried Tomato Loaf
Gluten free breads when one day old or more will need Loaf size: 11⁄2 lb (680g)
‘refreshing’. Place 2 slices in a microwave for 10- 15 seconds Eggs, beaten 3
before eating to help refresh the bread. Any remaining fresh
Buttermilk 284ml
bread can be frozen for storage. To store Gluten free bread; slice
the bread, re-assemble the slices back together, wrap the Milk 5 tbsp
assembled loaf in aluminium foil and place it in a plastic bag. Lemon juice 2 tsp
Store in the freezer until required. The slices will ‘snap’ apart Clear honey 1½ tbsp
when required and quickly thaw, use the microwave if required. Sundried Tomato Paste 1 tbsp
Sundried tomatoes, (antipasti) chopped 50g
Oil from antipasti 1 tbsp
Salt 1 tsp
Gluten Free white bread flour 470g (3¼ cup)
Gluten Free dried yeast 1 tbsp

Gluten Free Cheese and Mustard Loaf Gluten Free Chocolate Cake
1
Loaf size: 1 ⁄2 lb (680g) Unsalted butter, melted 150g
Eggs 2 Eggs 3
Water 1½ cup (360ml) Vanilla extract 1 tsp
Sunflower oil 4 tbsp Lemon juice 2 tsp
Lemon juice 1 tsp Water 60ml
Salt 1½ tsp Caster Sugar 125g
Caster sugar 1½ tbsp Gluten free plain white flour blend 250g
Gluten free white bread flour blend 430g Gluten free baking powder 3 level tsp
Gluten free Xanthan Gum 1½ tsp Gluten free cocoa or cacao powder 3 level tbsp
Gluten free English mustard powder 1 tsp
Gluten free dried yeast 1 tbsp
Grated strong cheddar cheese 86g

Method Method
1 Place the eggs in a large measuring jug and beat well with a fork. 1 Beat the eggs in a jug, add the butter, vanilla extract, lemon juice
2 Add the water, oil and lemon juice and mix well. Pour into the and water.
Baking Pan. 2 Place the sugar and flour in a mixing bowl and sieve in the baking
3 Add the salt and sugar to the Pan. 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
4 In a bowl, mix the flour, Xanthan gum, mustard powder and yeast.
spoon.
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.

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Cake (Prog 10.)

Madeira Cake Mixed Fruit Cake
Ingredients Group 1 Ingredients Group 1
3 3
Butter (melted) ⁄4 cup (150g) Butter (melted) ⁄4 cup (150g)
1 1
Vanilla essence ⁄4 tsp Vanilla essence ⁄4 tsp
Eggs (beaten) 3 medium Eggs (beaten) 3 medium
Lemon juice 2 tsp Lemon juice 2 tsp

Ingredients Group 2 Ingredients Group 2

Plain flour 15⁄8 cup (234g) Plain flour 15⁄8 cup (234g)
1
Baking powder 2 tsp Ground cinnamon ⁄4 tsp
1
Caster sugar 1 cup (226g) Ground nutmeg ⁄4 tsp
Baking powder 2 tsp
Method Sugar 1 cup (226g)
5
1 Mix group 1 together in a bowl. Dried mixed fruit ⁄8 cup (102g)
2 Sieve flour and baking powder together into a second bowl, stir in
the sugar. Method
3 Combine groups 1 and 2 together, mix well. 1 Follow method for Madeira Cake.
4 Pour mixture into Baking Pan. 2 Refer to Page 21 for baking cycle times.
5 Refer to Page 21 for baking cycle times.

Ginger Cake
3
Butter (melted) ⁄4 cup (150g)
Eggs (beaten) 3 medium
Black Treacle 2 tsp
Plain flour 15⁄8 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.

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Sandwich (Prog 11.)

Sandwich Loaf
Loaf size: 11⁄2 lb (680g) 2 lb (907g)
Water 11⁄16 cup (255ml) 11⁄3 cup (320ml)
Soft margarine or butter 11⁄2 tbsp 2 tbsp
1
Salt ⁄2 tsp 1 tsp
Skimmed milk powder 11⁄2 tbsp 2 tbsp
Sugar 3 tbsp 31⁄2 tbsp
Strong white bread flour 3 cup (432g) 4 cup (576g)
3
Fast action yeast ⁄4 tsp 1 tsp

Jam (Prog 12.)

Raspberry Jam Marmalade
Raspberries 3 cup (330g) 1 x 850g can Ma Made (use half the can)
Jam sugar 1 cup (220g) Water 210ml
Lemon juice 3 tbsp Preserving sugar 900g

Comments Method
• Warm the jar before filling. 1 Stir the Ma Made in the tin then weigh out half (425g) into the Pan.
Save the other half for another batch.
• This recipe will fill approximately 1 medium (400g) jar.
2 Add 210ml water and 900g Preserving Sugar.
Note
3 Close the Lid. Select Jam Program.
• A jam with a light set may be made but will have reduced keeping
qualities and must be refrigerated. Use 200g sugar to 330g 4 When ready, press Stop and then select Bake Program (14) for 30
raspberries and only 1 tsp lemon juice. 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
Blackberry and Apple Jam minutes and then draw your finger across the surface. If it wrinkles
Frozen blackberries (no need to defrost) 250g the marmalade is ready for potting. If not put it on Bake setting for a
Chopped cooking apples few more minutes and check again.
peeled, cored and diced finely 100g 6 When the marmalade is ready allow the Pan to stand for 3 – 4
Jam sugar 210g minutes then stir with a wooden spoon before filling the warmed jars.
Lemon juice 1 tsp 7 Cover the surface of the marmalade with a waxed disc and a lid or
cellophane circle secured with an elastic band.

Comments
• The recipe will fill approx. 1 medium 400g jar
• Warm jar before filling, pot and cover as usual.

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Yogurt (Prog 13.)

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.

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.

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.

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Note: A good quality set of accurate kitchen scales with

Conversion Charts divisions and accuracy to 2 grams are required.

Liquids, Flour And Others A measuring jug with divisions of 2 ml is required.

The tablespoon and teaspoon provided are required to
We recommend that you use the Measuring Cup and Spoon
measure the smaller quantities. A set of British standard
(16) ,(17) provided for all recipes for consistency between
spoons with ‘scrape’ level tops can be used.
brands and types of flour.
The cup provided is based on the American cup Do not use a kitchen tablespoon or teaspoon as they
measurement of 8 Floz. are inaccurate.
For 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.

Water and Liquids Flour Types

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 Mixed Fruit 35g 70g 105g 140g 280g

Raisins / Currants 41g 75g 113g 150g 300g

Butter 50g 100g 150g 200g 400g

Preserving Or Caster
55g 110g 165g 220g 440g
Sugar

Granulated Sugar 57g 113g 169g 226g 452g

Chopped Fresh
31g 62g 93g 124g 248g
Apple 1/2 Cube
Frozen Raspberries
25g 50g 75g 100g 200g
Or Fresh Plums

Cranberries 25g 50g 75g 100g 200g

Cheddar Cheese 29g 58g 86g 115g 230g

Mashed Banana 44g 88g 131g 175g 350g

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Baking Cycle Times

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

• 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.

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Question 10
F.A.Q.s What will happen if I leave the finished bread in
Question 1 the Baking Pan (6)?
Whilst still in the Breadmaker for the first hour after baking is
What should I do if the Kneading Blade (7)
complete the bread ’keeps warm’ to prevent it becoming
comes out with the bread? soggy. Leaving the bread in the Breadmaker after the keep
Remove it with the Kneading Blade Remover (18) before warm period may result in a ‘soggy’ loaf of bread as excess
slicing the bread. Since the Kneading Blade (7) can be steam (moisture) would not be able to escape. Remove and
disconnected from the Baking Pan (6), it is not a malfunction allow to cool on a wire rack after baking to prevent this.
if it comes out in your bread.
Question 11
Question 2 Why did the dough only partially mix?
Why does my bread sometimes have some flour The dough may be too heavy or dry. Also, the Kneading Blade
on the side crust? (7) or Baking Pan (6) may not be inserted properly. Ingredients
In some cases, the flour mix may remain on the corners of the may have been added in the wrong order.
Baking Pan (6). When this happens, it usually can be eaten or Question 12
simply trim off that portion of the outer crust with a sharp
knife.
Why didn't the bread rise?
The yeast could be bad, past it’s sell by date or possibly no
Question 3 yeast was added at all. Also, if the mixing was not complete,
Why isn't the dough mixing? I can hear the rising problems could develop.
motor running. Question 13
The Kneading Blade (7) or Baking Pan (6) may not be inserted Why can't the delayed finish
properly. Make sure the pan is facing the right way and that it
has seated correctly into the bottom of the Breadmaker.
be set for more than 13 hours? What is the
minimum time a cycle may be delayed?
Question 4 The maximum length of delay is 13 hours including the total
How long does it take to make bread? cycle time. For example, Program 1 (basic small) has a cycle
Timings for each setting are outlined on page 21. 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.
Question 5 The delay clock increases and decreases in increments of 10
Why can't I use the timer when baking with fresh minutes.
milk? Question 14
The milk will spoil if left sitting in the Breadmaker too long. How do I know when to add raisins, nuts, etc.
Fresh ingredients such as eggs and milk should never be
used with the delay timer feature.
to the bread?
There is a beeper tone to signal that you may add raisins,
Question 6 nuts, etc. during the second kneading cycle. Note: See
Why do I have to add the ingredients in a certain ‘Baking cycle times’ chart for ‘Add nuts & raisins’ time. In
some cases, ingredients can be broken up during the initial
order? kneading cycle. Each recipe indicates the best time to add
This allows the Breadmaker to mix the ingredients in the most fruit and nuts to the dough.
efficient manner possible. It also serves to keep the yeast
from combining with the liquid before the dough has started Question 15
to mix, which is essential on the time delay. How come my bread comes out too moist? What
Question 7 can I do?
Humidity may affect the dough. Add an extra tablespoon of
When setting the timer for morning, why does flour. Also, high altitude may have the same effect. Decrease
the Breadmaker make sounds late at night? the amount of yeast by 1/4 teaspoon and decrease the sugar
The Breadmaker must start operation when the delay timer and/or water/milk slightly.
reaches the start time of the program so that the bread will be
ready. These sounds are made by the motor when kneading Question 16
the dough. It is a normal operation, not a malfunction. Why do I get air bubbles at the top of the bread?
This can be caused by using too much yeast. Decrease the
Question 8 yeast by 1/4 tsp.
The Kneading Blade (7) is stuck in the Baking
Pan (6). After baking how do I get it out? Question 17
The Kneading Blade (7) may ‘stick’ in place after baking. Why does my bread rise and then collapse or
Running warm or hot water over the blade should loosen it crater?
enough to be removed. If still stuck, soak in hot water for The bread may be rising too much. To reduce the rate of
about 20 minutes. rising, reduce the amount of yeast and/or increase the
amount of salt.
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.

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Question 18
Can I use my favourite bread recipes (traditional
yeast bread) in my bread machine?
Yes, but you will need to experiment to get the right
proportion of ingredients. 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.

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BM502001MUK Rev4.qxp_Layout 1 21/03/2019 16:30 Page 24

Too much flour or not enough salt.

Troubleshooting Measure ingredients accurately.
Bread Sinks in the centre.
Bread dry with dense texture
Too much liquid or liquid too warm.
Not enough liquid added.
Measure ingredients accurately. Use liquids at temperatures
between 21°C and 28°C. Measure ingredients accurately.

Salt was not added, causing bread to over rise Flour may have passed the use by date, or be
and collapse. dry causing wet/dry imbalance.
Measure ingredients accurately. Try increasing liquid by 1 tbsp at a time.

Too much yeast was added. Bread under baked with soggy centre
Measure ingredients accurately, if problem persists, reduce
yeast by 1⁄4 teaspoon.
Too much liquid from fresh or canned fruit.
Always drain liquids well as specified in the recipe. Water may
High humidity and hot ambient temperatures can have to be reduced slightly.
cause bread to over rise and collapse.
Large amounts of rich ingredients like nuts,
Bake during the coolest part of the day, Try reducing the yeast
by 1⁄4 teaspoon or use liquids direct from the refrigerator. Do
butter, dried fruits, syrups and grains will make
not use the timer function. dough heavy. This will slow down the rising and
prevent the bread from baking through.
High altitudes can cause the bread to over rise Measure ingredients accurately. Never exceed the amounts in
and then collapse during baking. the recipe.
Try reducing the yeast by 1⁄4 teaspoon.

Lid (3) is open during baking. Bread over browned

Do not open the lid during baking. Too much sugar.
Measure ingredients accurately.
Bread did not rise enough
Crust colour set too high.
Not enough yeast was added. Set crust colour to light.
Measure ingredients accurately.

Yeast is outdated or inactive. Bread has large holes in texture.

Never use outdated yeast. Store in a cool, dark place. Water was too hot and killed the yeast.
Use liquids at temperatures between 21°C and 28°C
Too little sugar was added.
Measure ingredients accurately. Too much liquid.
Measure ingredients accurately.
Too much salt was added, reducing the action of
the yeast. Too much yeast.
Measure ingredients accurately. Measure ingredients accurately.

Water was too hot and killed the yeast. High humidity and hot ambient temperatures
Use liquids at temperatures between 21°C and 28°C. increase yeast activity.
Bake during the coolest part of the day. Try reducing the yeast
Yeast has been activated before program has by 1⁄4 teaspoon or use liquids direct from the refrigerator. Do
started. not use the timer function.
Take care that yeast does not come in contact with liquid
before program has started. Bread surface is sticky.
Bread was left in the machine too long and condensation
Bread rises too much collected on the baking pan. Whenever possible, remove
bread from the baking pan and cool on a wire rack before
High humidity and hot ambient temperatures can keep warm period ends.
cause bread to over rise.
The wet/dry balance of the ingredients may be
Bake during the coolest part of the day. Try reducing the yeast
by 1⁄4 teaspoon or use liquids directly from the refrigerator.
incorrect.
Do not use the Timer function. Measure ingredients accurately.

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.

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H:HH message on display Special care for the non-stick finish

Temperature in Breadmaker is too high. Avoid damaging the coating. Do not use metal utensils such
as spatulas, knives or forks.
Press the Stop button. Remove the baking pan, leave lid open
and allow to cool. When cool, put the baking pan back in, set The coating may change colour in time, this is only caused by
program and start the program again. moisture and steam and will not affect the performance of the
unit or quality of your bread.
E:EE message on display The hole in the centre of the Kneading Blade (7) should be
cleaned, then add a drop of cooking oil and replace it on the
Temperature sensor is disconnected. Rotating Shaft (8) in the Baking Pan (6). This will prevent
Refer to Morphy Richards Helpline. sticking of the blade.
• Keep the Air Vents (2) and openings clear of dust.
Difficult to remove from the Baking Pan (6)
The bread is sticking to the pan.
Contact Us
The surface of the pan needs to be oiled before everyday use.
Helpline
Wash the pan in hot soapy water and thoroughly dry. Lightly
coat the inner surface of the pan with oil, butter or margarine. If you are having a problem with your appliance, please call
Follow the guide on page 5, ‘Using your Breadmaker’. When our Helpline, as we are more likely to be able to help than the
the bread pan is removed from the machine after the baking store you purchased the item from.
program allow the bread to cool in the pan for 15 minutes Please have the product name, model number and serial
before turning out onto a rack. Only slice the bread when fully number to hand when you call to help us deal with your
cooled. enquiry quicker.
UK Helpline: 0344 871 0944
Care And Cleaning IRE Helpline: 1800 409 119
1 Caution: To prevent electrical shock, unplug the
Spares: 0344 873 0710
Breadmaker before cleaning.
2 Wait until the Breadmaker has cooled. Talk To Us
• IMPORTANT: Do not immerse or splash either the Main Unit If you have any questions or comments, or want some great
(5) or Lid (3) in any liquid as this may cause damage and/or tips or recipe ideas to help you get the most out of your
electric shock. products, join us online:
3 Exterior: Wipe the lid and outer body of the unit with a damp Blog: www.morphyrichards.co.uk/blog
cloth or slightly dampened sponge. Facebook: www.facebook.com/morphyrichardsuk
4 Interior: Use a damp cloth or sponge to wipe the interior of Twitter: www.twitter.com/loveyourmorphy
the Breadmaker.
Website: www.morphyrichards.com
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

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Notes

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BM502001 MUK Rev 4 01/19

Registering Your 2 Year Exclusions

Guarantee
Morphy Richards shall not be liable to replace or repair the
Your standard one year guarantee is extended for an goods under the terms of the guarantee where:
additional 12 months when you register the product within 28 1 The fault has been caused or is attributable to accidental use,
days of purchase with Morphy Richards. If you do not register misuse, negligent use or used contrary to the
the product with Morphy Richards within 28 days, your manufacturer’s recommendations or where the fault has been
product is guaranteed for 1 year. To validate your 2 year caused by power surges or damage caused in transit.
guarantee register with us online at
2 The appliance has been used on a voltage supply other than
www.morphyrichards.co.uk
that stamped on the products.
Or call our customer registration line
UK 0344 871 0242 3 Repairs have been attempted by persons other than our
IRE 1800 409 119 service staff (or authorised dealer).
N.B. Each qualifying product needs to be registered with 4 The appliance has been used for hire purposes or non
Morphy Richards individually. domestic use.
Please note that the 2 year guarantee is only available in the 5 The appliance is second hand.
UK and Ireland. Please refer to the one year guarantee for 6 Morphy Richards reserves the right not to carry out any type
more information. of servicing under the guarantee at its discretion
7 Plastic filters for all Morphy Richards kettles and coffee
Your 1 Year Guarantee makers are not covered by the guarantee.
It is important to retain the retailer’s receipt as proof of 8 Batteries and damage from leakage are not covered by the
purchase. Staple your receipt to this back cover for future guarantee.
reference. • This guarantee does not confer any rights other than those
Please quote the following information if the product develops expressly set out above and does not cover any claims for
a fault. These numbers can be found on the base of the consequential loss or damage. This guarantee is offered as an
product. additional benefit and does not affect your statutory rights as
a consumer. Morphy Richards products are
Model no.
intended for household use only. See usage limitations within
Serial no. the location safety instructions.
All Morphy Richards products are individually tested before
leaving the factory. In the unlikely event of any appliance Disclaimer
proving to be faulty within 28 days of purchase, it should be
returned to the place of purchase for it to be replaced. Morphy Richards has a policy of continuous improvement in
product quality and design. The company, therefore
If the fault develops after 28 days and within 12 months of
reserves the right to change the specification of
original purchase, you should contact the Helpline number
its models at any time.
quoting Model number and Serial number on the product, or
write to Morphy Richards at the address shown. For electrical products sold within the
European Community. At the end of the
You may be asked to return a copy of proof of purchase.
electrical products useful life, it should not be
Subject to the exclusions set out below (see Exclusions), the disposed of with household waste.
faulty appliance will then be repaired or replaced as
Please recycle where facilities exist. Check with your
appropriate and dispatched usually within 7 working days of
Local Authority or retailer for
receipt.
recycling advice in your country
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.

IF YOU ARE HAVING A PROBLEM WITH UK: 0344 871 0944

ONE OF OUR PRODUCTS, CALL OUR EIRE: 1800 409 119
HELPLINE: SPARES: 0344 873 0710

The After Sales Division Helplines (office hours)

Morphy Richards Ltd UK 0344 871 0944
Mexborough, South Yorkshire, Spare Parts 0344 873 0710
England, S64 8AJ Republic of Ireland 1800 409 119
www.morphyrichards.com