BM48281 MUK REV 9.

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BM48281 MUK Rev 9

Breadmaker
Please read and keep these instructions for future use

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BM48281 MUK REV 9.qxp_Layout 1 22/10/2019 11:11 Page 2

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.
• WARNING: This appliance has a heating element which is subject to residual
heat after use.
• Misuse of this appliance could cause personal injury.
• 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.
• For care and cleaning refer to page 21.
• 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.
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 bread pan. Do not cover Should the fuse in the mains plug require changing, replace it
the steam vent openings under any circumstances. with a fuse of the same rating as originally fitted.
• WARNING: Misuse of appliance could cause injury. WARNING: THIS APPLIANCE MUST BE EARTHED.
• WARNING: Avoid contact with moving parts.
PLEASE BE AWARE OF HOT SURFACES
• Extreme caution must be observed when moving an
HANDLE WITH CARE
appliance with hot contents.
Treating scalds
• Do not use the appliance with wet or moist hands. • Run cold water over the affected area immediately.
• Do not stop to remove clothing.
• Seek medical advice quickly.

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Introduction
Thank you for your recent purchase of a Morphy Richards Breadmaker. As you will soon find out there is nothing like
the aroma of fresh homemade bread throughout your home.
We understand you will be keen to get cracking with your new breadmaker but please contain that excitement for a
little longer and 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 ........................................................... 10

Introduction ..................................................... 3 French - 2 ......................................................... 11
Product Overview .......................................... 4 Wholewheat - 3 ............................................... 11
Features ........................................................... 4 Quick - 4 .......................................................... 11
Before First Use .............................................. 4 Sweet - 5 ........................................................ 12
About This Breadmaker .................................. 4 Fastbake I - 6 .................................................. 12
Feature Overview ............................................ 4 Fastbake II - 7 ................................................. 12
Using Your Breadmaker .................................. 5 Dough - 8 ........................................................ 12
Programme Descriptions ............................... 6 Jam - 9 ........................................................... 13
Using The Delay Timer .................................... 6 Cake - 10 ......................................................... 14
Beeper .............................................................. 6 Sandwich - 11 ................................................ 14
Power Interruption ........................................... 6 Gluten Free ...................................................... 15
Hints And Tips .................................................. 6
Temperatures .................................................. 7
Measuring Ingredients ................................... 7
Understanding Baking ................................... 7
Using The Right Ingredients - Flour .............. 7
Using The Right Ingredients - Other
Ingredients ...................................................... 8
Glazes .............................................................. 8
Bread Mix ........................................................ 8
Baking Your Own Bread ................................. 9
Conversion Charts ......................................... 17
Baking Cycle Times ........................................ 18
F.A.Q.s .............................................................. 18
Troubleshooting .............................................. 19
Care And Cleaning ......................................... 21
Contact Us ...................................................... 21
Notes ............................................................... 22
Guarantee ....................................................... 24

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Product Overview Features

(1) Lid Handle
(2) Air Vent
7 (3) Viewing Window
9
(4) Lid

10
(5) Main Unit
15 8
11 (6) Baking Pan
16
12 (7) Kneading Blade
13 2 3 4 (8) Rotating Shaft
14 1
(9) LCD Screen
(10) Time Increase Button
(11) Time Decrease Button
(12) Loaf Size Button
(13) Start / Stop Button
6
5 (14) Baking Light
(15) Crust Button
(16) Menu Button
17
(17) Measuring Cup
(18) Measuring Spoons

18

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. programme selected. It also shows a countdown timer
indicating the time left before completion (3:20, for example,
1. Wash the Baking Pan (6), Kneading Blade (7) in hot soapy is 3 hours and 20 minutes; 0:20 is 20 minutes.)
water, dry thoughly.
Timer delay buttons (10), (11)
2. Wipe the outside surface of the Main Unit (5) with a clean,
damp cloth. Can be used to delay the start of bread making process, so
the baking process completes when you require. (All
DO NOT use scouring pads or any abrasives on any part
programs except Fastbake and Jam).
of the Breadmaker.
3. If using for the first time, use oil, butter or margarine to grease Loaf size button (12)
the Baking Pan and bake empty for about 10 minutes on the For selecting the small (1.5lb) or large (2lb) loaf size
Extra Bake program. (certain programs only).
4. Clean with a damp cloth again.
Start (13)
5. Place the Kneading Blade on the Rotating Shaft (8) in the Press and hold for approximately 1 second to start, a beep
Baking Pan. sounds and the colon (:) flashes before the program starts.
During manufacturing it is necessary to lightly grease some
parts of the appliance. This may result in the unit emitting Stop (13)
some vapour when first used, this is normal. Press and hold for approximately 2 seconds to stop the
baking process, a beep sounds to confirm.
About This Breadmaker Crust button (15)
• The breadmaker has two settings to make either a small For selecting the crust colour from light, medium or dark
(1.5lb / 680g) or large (2lb / 907g) loaf (approximate weight, (selected programs only).
dependant upon recipe).
Menu button (16)
• A fruit and nut beep signals when extra ingredients, such as
For choosing your desired bread making programme.
fruit and nuts, can be added so they don’t get chopped by the
kneading blade.
• The 1.5lb setting can be used to make a 1lb loaf for some of
the recipes.

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Using Your Breadmaker

1 2 3
Water 11⁄ 8 cup(270ml)
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

Twist the Baking Pan (6) anti clockwise Attach the Kneading Blade (7) to the Carefully measure the ingredients and
to unlock. Remove from the Main Unit Rotating Shaft (8) by pushing it on. add to the Baking Pan in the order listed
(5). in the recipe.

4 5 6

Important: Use tepid water (21-28oC). Put the Baking Pan back into the Main Close the Lid (4).
When adding the yeast, ensure it doesnt Unit, turning clockwise to lock into
come into contact with the water, or it place. Ensure it is secured correctly.
will activate.
7 8 9

Plug the Breadmaker into the mains Select the desired programme by Press the Loaf Size Button (12), to choose
outlet. The Breadmaker will automatically pressing the Menu Button (16). Every between the small (1.5lb) or large (2lb.)
default to the basic setting and normal time you press a button you will hear a loaves. For 1lb loaves use the small
time. beep to confirm. setting.

7 Fastbake II
10 11 12

start
stop

Choose the desired crust colour by If you wish to delay the start time, set Press the Start/Stop Button (13) to start
pressing the Crust Button (15). the delay now. Use the Increase and the machine, the Breadmaker will beep,
Decrease Time Buttons (10), (11) to the colon (:) will flash and the Baking
adjust the time. Light (14) will illuminate.
7 Fastbake II
13 14 15

The Breadmaker will beep when finished WARNING: USE OVEN GLOVES Remove the loaf and allow to cool fully
and the display will show 0:00. It will Switch the Breadmaker off at the wall. Lift on a wire rack. Remove the Kneading
automatically switch to Keep Warm for 60 the Lid and remove the Baking Pan. Allow Blade from the base of the loaf using
minutes. to cool. a non metal implement before cutting.

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When selecting Extrabake straight after another program, if

Programme Descriptions the message H:HH is displayed, open the Lid (4), remove the
Baking Pan (6) and allow to cool for 10 minutes. When cool,
1 Basic replace the Baking pan and its contents, set program and
For white and brown breads. Can also be used for flavoured press start.
breads with added herbs and raisins. Gluten Free Bread.
2 French Using The Delay Timer
For the baking of light weight bread such as french bread The timer can be used to delay the start of the baking
which has a crisper crust and lighter texture. programme, perfect for fresh bread first thing in the morning.
A maximum of 13 hours can be set. Do not use this function
3 Wholewheat with recipes that use perishable ingredients such as eggs or
For the baking of bread containing significant amounts of fresh dairy produce.
wholewheat. This setting has longer preheat time to allow the
1 Decide when you want the bread to be ready and calculate
grain to soak up the water and expand. It is not advised to
the difference in time between now and then. For example, if
use the delay timer as this can produce poor results.
you want a loaf at 8am, and it is now 7.30pm, the difference is
4 Quick 121⁄2 hours.
For white bread that is required in a shorter time. Bread baked 2 Enter this time by pressing the Time Increase and Decrease
on this setting is usually smaller with a dense texture. Butons (10),(11). This will adjust the time in 10 minute
increments. When set to the correct time (e.g. 12:30,) press
5 Sweet the Start/Stop Button (13), the colon (:) will flash.
For the baking of sweet bread which gives a crisper crust • If you have selected the wrong time press and hold the Start /
than on basic setting. The crisper crust is produced by the Stop Button for 2 seconds to cancel.
sugar ‘burning’.
The timer will go back to the program time stage. Repeat
6 Fastbake I steps 1 and 2.
For preparation of a 1.5lb white loaf in a reduced time period. • The timer delay is up to a maximum of 13 hours.
Loaves made on this setting can be shorter and the texture
more moist.
Beeper
7 Fastbake II The beeper sounds:
For preparation of a 2lb white loaf in a reduced time period.
Loaves made on this setting can be shorter and the texture • When pressing any button.
more moist. • During the second kneading cycle of certain programs to
8 Dough indicate that cereals, fruit, nuts or other ingredients can be
added.
This setting only makes the dough and will not bake the final
bread. Remove the dough and shape it to make bread rolls, a • When the programme finishes.
pizza base, etc. Any dough can be prepared on this setting. • When keep warm finishes.
Do not exceed (1kg / 2lb) of combined ingredients.

9 Jam Power Interruption

Use this setting for making jam and marmalade. Do not After a brief power supply failure:
increase the quantity or allow the recipe to boil over the pan • If the programme has not yet reached rise 1, press Start and
into the baking chamber. Should this happen, stop the the programme will continue using the automatic repeat
machine immediately. Remove the pan carefully, allow to cool function;
a little and clean thoroughly.
• If it has gone beyond this point, the ingredients will have to be
10 Cake discarded and you must start again with fresh ingredients.
This setting will mix ingredients and then bake for a preset
time. It is required to mix two groups of ingredients before Hints And Tips
adding to the Breadmaker (see cake recipes on pages
• Place all recipe ingredients into the Baking Pan (6) so that the
14 & 16).
yeast is not touching any liquid.
11 Sandwich • If you are using the machine on the Dough setting
This is to bake light texture bread but with a softer, (programme 8), after the cycle is complete, remove the dough
thicker crust. from the Breadmaker, keeping the dough inside the Baking
Pan. Cover in a thin coating of sunflower oil, cover with
12 Extra Bake greaseproof paper and a dry tea towel. The dough should
This setting is bake only and can be used to increase the then be left in a warm area free from draughts, for
baking time on selected settings. This is especially useful to approximately 30 minutes, or until it has roughly doubled in
help ‘set’ jams and marmalade. When started, the default size.
time is 1 hour (1:00) minimum and counts down in 1 minute • Humidity can cause problems, therefore humidity and high
intervals. You will have to manually switch this off by pressing altitudes require adjustments. For high humidity, add an extra
the stop button, when you have completed the Extra bake tablespoon of flour if the consistency is not right. For high
process, It is advised that you check the progress of the altitudes,decrease the yeast amount by approximately 1/4
bread or jam at 10 minute intervals. This may be before the 1 teaspoon, and decrease the sugar and/or water or milk
hour bake period is compeleted. 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.

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• If the dough you are rolling shrinks back, let it rest covered for each ingredient for best results.
a few minutes before rolling again. • Always add ingredients in the order they are listed in the
• Dough may be wrapped in plastic and stored in a freezer for recipe.
later use. Thaw and bring to room temperature before using. • Please note that the measuring cups are based on the
• After 5 minutes of kneading, open the Lid (4) and check the American standard 8 fluid ounce cup, NOT the 10 fluid ounce
dough consistency. The dough should form a soft, smooth British cup.
ball. If too dry, add liquid. If too wet, add flour (1/2 to 1 • Accurate measuring of ingredients is vital. Do not use larger
tablespoon at a time). amounts.
• Since homemade bread has no preservatives it tends to dry
out and become stale faster than commercially made bread. Understanding Baking
• Do not open the Lid whilst the Breadmaker is operating as It is often said that cooking is an art relying on the creativity of
this will affect the quality of the bread, especially its ability to the chef, while baking bread is much more of a science. This
rise properly. Only open the Lid when the recipe needs you to means that the process of combining flour, water and yeast,
add additional ingredients (see recipes). results in a reaction that produces bread. You have to
remember that when the ingredients combine with each other
Temperatures they produce a specific result. Read the following information
The Breadmaker will work well in a wide range of carefully to gain a better understanding of the importance
temperatures, but there could be a difference in loaf size each ingredient plays in the breadmaking process. In all of the
between a very warm room and a very cold room. We recipes you create yourself, never exceed a total amount of 5
recommend the room temperature should be between 15ºC cups of dry ingredients (that includes the total amount of flour,
and 34ºC. All ingredients, and liquids (water or milk), should oats, oatmeal, bran.) Also do not exceed the total amount of 3
be warmed to room temperature 21°C (70°F). If ingredients teaspoons (tsp) of yeast and 5 teaspoons of baking powder.
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. Using The Right
Ingredients - Flour
Measuring Ingredients Flours, while visibly similar, can be very different by virtue of
The most important step when using your Breadmaker is how they were grown, milled and stored. You may find that
measuring your ingredients precisely and accurately. It is you will have to experiment with different brands of flour to
extremely important to measure liquid and dry ingredients help you make that perfect loaf. Storage is also very
properly or it could result in a poor baking result. Do not use important, as all flours should be kept in an airtight container.
normal kitchen teaspoons (tsp) or tablespoons (tbsp). The
All Purpose Flour/Plain Flour
ingredients must also be added into the Baking Pan in the
order in which they are given in each recipe. Liquid and dry All purpose flour is a blend of refined hard and soft wheat
ingredients should be measured as follows: flours especially suitable for making cake. This type of flour
should be used for recipes in the cake/quick bread section.
Measuring Cup (17)
Strong White Flour/Bread Flour
The cup is marked in various ‘volume measurement’ scales.
The recipes in this book use the ‘cup’ volume which is equal Bread flour is a high gluten/protein flour that has been treated
to 8 floz and is marked in 1/16 divisions. with conditioners that give dough a greater suitability for
kneading. Bread flour typically has a higher gluten
If you want to use weight measurement you must use a good concentration than All purpose flour; however, depending on
quality set of digital scales, we prefer to use the ‘cup’ different milling practices, this may vary. Strong plain flour or
measure for consistency and accuracy. bread flour are recommended for use with this Breadmaker.
Liquid Measurements Wholewheat Flour/ Wholemeal Flour
Use the Measuring Cup (17) provided. When reading Wholewheat flour/wholemeal flour is milled from the entire
amounts, the measuring cup must be placed on a horizontal wheat kernel which contains the bran and germ and makes it
flat surface and viewed at eye level (not on an angle). The heavier and richer in nutrients than white flour. Breads made
liquid level line must be aligned to the mark of measurement. with this flour are usually smaller and heavier than white
loaves.
Dry Measurements
Dry measurements must be done using the Measuring Cup To overcome this wholewheat flour/wholemeal flour can be
provided or using a set of digital weighing scales. Dry mixed with Bread flour or strong plain flour to produce a
measuring must be done by gently spooning ingredients into lighter textured bread.
the measuring cup and then once filled, levelling off with a
Self-Raising Flour
knife. Tapping a measuring cup will pack the ingredients and
you will end up with more than is required. This extra amount Self-raising Flour contains unnecessary leavening ingredients
could affect the balance of the recipe. Do not sift the flour, that will interfere with bread and cake making.
unless stated. It is not recommended for use.

When measuring small amounts of dry or liquid ingredients Bran

there are two Measuring Spoons (18), with the following Bran (unprocessed) & Wheat Germ are the coarse outer
capacities - 1 tablespoon (tbsp), 1 teaspoon (tsp) and 1/4 portions of the wheat or rye grains separated from flour by
teaspoon (tsp). Measurements must be leveled off, not sifting or bolting. They are often added in small quantities to
heaped as this small difference could throw out the critical bread for nutritional enrichment, heartiness and flavour. They
balance of the recipe. are also used to enhance the texture of bread.
This machine requires that you carefully follow the recipe
instructions. In basic cooking, normally ‘a pinch of this and a Oatmeal
dash of that’ is fine, but not for breadmakers. Using an Oatmeal comes from rolled or steel-cut oats. They are used
automatic Breadmaker requires you to accurately measure primarily to enhance flavour and texture.

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Bicarbonate Of Soda
Using The Right
Bicarbonate of soda is another raising agent, not to be
Ingredients - Others confused or substituted with baking powder. It also does not
require rising time before baking as the chemical reaction
Yeasts (Active Dry Yeast) works during the baking process.
Yeast through a fermentation process produces gas (carbon
dioxide) necessary to make the bread rise. Yeast must be able Glazes
to feed on sugar and flour carbohydrates in order to produce
this gas. There are three different types of yeast available: Give your just baked bread a professional finish. Select one of
fresh, traditional dry active, and fast action. It is the following special glazes to enhance your bread.
recommended that fast action yeast be used for the recipes in
this book. Fresh or compressed cake yeast is not Egg Glaze
recommended as they will produce poor results. Store yeast Beat 1 large egg and 1 tablespoon of water together,
according to manufacturers instructions. Ensure your yeast is brush generously.
fresh by checking its expiration date. Once a package or can Note: apply only to doughs before baking.
of yeast is opened it is important that the remaining contents *Not recommended for Gluten Free Breads.
be immediately resealed and refrigerated for future use. Often
bread or dough, which fails to rise is due to stale yeast being Melted Butter Crust
used. The following test can be used to determine whether Brush melted butter over just baked bread for a softer, tender
your yeast is stale and inactive: crust.
1 Place half a cup of lukewarm water into a small bowl or cup.
Milk Glaze
2 Stir 1 tsp. of sugar into the water then sprinkle 2 tsp. of yeast
For a softer, shiny crust, brush just baked bread with milk or
over the surface.
cream.
3 Place bowl or cup in a warm area and allow to sit for 10
minutes undisturbed. Sweet Icing Glaze
4 The mixture should foam and produce a strong yeast aroma. Mix 1 cup sifted icing sugar with 1 to 2 tablespoons of milk to
If this does not occur, discard mixture and start again with make a glaze consistency and drizzle over raisin bread or
another packet of dried yeast. sweet breads.

Sugar Poppy/Sesame/Caraway Seeds/Oatmeal

Sugar is important for the colour and flavour of breads. It is Sprinkle your choice of these seeds generously over just
also food for the yeast as it is part of the fermentation glazed bread.
process.
Artificial sweeteners cannot be used as a substitute for Bread Mix
sugar as the yeast will not react properly with them.
Follow the information for bread mixes on the bread mix
Salt packet. Some brands of bread mixes recommend the use of
the basic programme setting. There are 2 types of bread
Salt is necessary to balance the flavour of breads and cakes,
mixes currently available.
as well as for the crust colour that develops during baking.
Salt also limits the growth of yeast so the amounts shown in Just Add Water
the recipes should not be increased. For dietary reasons it
These mixes are complete and they have all the necessary
may be reduced, however, your baking may suffer.
ingredients provided, even the yeast. You only add water.
Liquids/Milk • IMPORTANT: Follow the packet instructions as some mixes
Liquids such as milk or a combination of powdered milk and contain more than the normal amount of yeast, which could
water, can be used when making bread. Milk will improve over rise in the Baking Pan. Use a maximum of 3 cups of mix.
flavour, provide a velvety texture and soften the crust, while • These mixes are more prone to over-rising and collapsing
water alone will produce a crispier crust. Some liquids call for when the weather is hot and humid. Since these mixes are
juice (orange, apple, etc) to be added as a flavour enhancer. complete, we cannot advise how to adjust. Bake in the
Note: For most recipes we suggest the use of dry (powdered) coolest part of the day, use water between 21-28°C.
skimmed milk.
Just Add Flour And Water
Eggs These mixes have the necessary ingredients in separate
Eggs add richness and a velvety texture to bread doughs and sachets. Remember strong white bread flour is required. A
cakes. packet of this mix will produce a 700g (1.5 lb.)

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 direct 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.

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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 that best compliment a particular loaf of bread, and each was tested in our
machines.

It is extremely important not to exceed the amounts of flour specified in each of the recipes or else it could result in
unsatisfactory baking performance. When creating your own yeast bread recipes or baking an old favourite, use
the recipes in this book as a guide for converting your recipe to your Breadmaker.

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Basic (Prog 1.)

Basic White Bread Soft Grain Bread
Loaf size: 1 lb (454g) 1
1 ⁄2 lb (680g) 2 lb (907g) Loaf size: 11⁄2 lb (680g) 2 lb (907g)
Water ⁄4 cup (180ml) 1 ⁄8 cup (270ml) 1 ⁄2 cup(360ml)
3 1 1
Water 11⁄8 cup (270ml) 11⁄2 cup(360ml)
Skimmed milk powder 2 tbsp 21⁄2 tbsp 4 tbsp Skimmed milk powder 21⁄2 tbsp 4 tbsp
Sunflower oil 2 tbsp 21⁄2 tbsp 4 tbsp Sunflower oil 21⁄2 tbsp 4 tbsp
1 1 1
Sugar 1 ⁄4 tbsp 2 ⁄4 tbsp 3 tbsp Sugar 2 ⁄4 tbsp 3 tbsp
Salt 1 tsp 11⁄4 tsp 2 tsp Salt 1 tsp 2 tsp
Strong white bread flour 2 cup (288g) 3 cup (432g) 4 cup (576g) Strong white soft grain bread flour 3 cup (432g) 4 cup (576g)
Fast action yeast 1 tsp 11⁄4 tsp 11⁄4 tsp Fast action yeast 1 tsp 11⁄4 tsp

Brown Bread Italian Herb Bread

Loaf size: 1 lb (454g) 1
1 ⁄2 lb (680g) 2 lb (907g) Loaf size: 11⁄2 lb (680g) 2 lb (907g)
Water 3
⁄4 cup (180ml) 1 cup (240ml) 1
1 ⁄2 cup(360ml) Water 11⁄8 cup (270ml) 11⁄2 cup(360ml)
Skimmed milk powder 11⁄2 tbsp 2 tbsp 3 tbsp Skimmed milk powder 21⁄2 tbsp 3 tbsp
1
Sunflower oil 1 ⁄2 tbsp 2 tbsp 3 tbsp Sunflower oil 21⁄2 tbsp 3 tbsp
Sugar 21⁄2 tbsp 21⁄2 tbsp 4 tbsp Sugar 21⁄4 tbsp 21⁄2 tbsp
1
Salt 1 tsp 1 ⁄4 tsp 2 tsp Salt 11⁄2 tsp 2 tsp
Strong brown bread flour 2 cup (312g) 3 cup (468g) 4 cup (624g) Strong white bread flour 3 cup (432g) 4 cup (576g)
Fast action yeast 1 tsp 11⁄4 tsp 11⁄2 tsp Dried marjoram 11⁄2 tsp 2 tsp
Dried basil 1 ⁄2 tsp
1
2 tsp
Dried thyme 11⁄2 tsp 2 tsp
Fast action yeast 11⁄4 tsp 11⁄2 tsp

Cheese & Onion Bread Malt Loaf

Loaf size: 11⁄2 lb (680g) 2 lb (907g) Loaf size: 11⁄2 lb (680g) 2 lb (907g)
Water 1 cup (240ml) 1
1 ⁄4 cup(300ml) Water 1 cup (240ml) 11⁄4 cup(300ml)
1
Skimmed milk powder 2 tbsp 2 ⁄2 tbsp Salt 1 tsp 1 tsp
Sugar 1 tbsp 2 tbsp Sunflower oil 2 tbsp 3 tbsp
Salt 1
⁄2 tsp 1 tsp Black treacle 11⁄2 tbsp 21⁄2 tbsp
Onion granules 11⁄2 tbsp 2 tbsp Malt extract 2 tbsp 3 tbsp
1
Mature grated cheddar cheese 1 cup (115g) 1 ⁄2 cup (170g) Plain flour 3 cup (432g) 4 cup (576g)
Strong white bread flour 3 cup (432g) 4 cup (576g) Fast action yeast 1 tsp 11⁄4 tsp
3 1 3
Fast action yeast 1 ⁄2 tsp
1
1 ⁄4 tsp Sultanas† ⁄2 cup (75g) ⁄4 cup (100g)
We recommend using the lightest crust setting on the cheese and onion † Add when the beeper sounds
bread.

Raisin Bread Sun-Dried Tomato Loaf

Loaf size: 11⁄2 lb (680g) 2 lb (907g) Loaf size: 11⁄2 lb (680g) 2 lb (907g)
Water 11⁄4 cup (300ml) 11⁄2 cup(360ml) Water 1 cup (240ml) 11⁄3 cup(320ml)
1
Skimmed milk powder 3 tbsp 4 tbsp Skimmed milk powder 2 ⁄2 tbsp 3 tbsp
Sunflower oil 3 tbsp 4 tbsp Sunflower oil 21⁄4 tbsp 3 tbsp
Sugar 2 tbsp 3 tbsp Sugar 21⁄4 tbsp 3 tbsp
Salt 11⁄2 tsp 2 tsp Salt 11⁄4 tsp 11⁄2 tsp
Cinnamon 3
⁄4 tsp 1 tsp Dried mixed herbs 11⁄2 tsp 2 tsp
Strong white bread flour 3 cup (432g) 4 cup (576g) Strong white bread flour 3 cup (432g) 4 cup (576g)
Fast action yeast 11⁄2 tsp 2 tsp Fast action yeast 11⁄4 tsp 11⁄2 tsp
5 3 1
Raisins† ⁄8 cup (94g) ⁄4 cup (113g) Sun-dried tomatoes, chopped ⁄8 cup (38g)
3
⁄2 cup (50g)
† Add when the beeper sounds

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French (Prog 2.)

French Bread
Loaf size: 1 lb (454g) 11⁄2 lb (680g) 2 lb (907g)
3
Water ⁄4 cup (180ml) 1 cup (240ml) 11⁄4 cup(300ml)
1
Skimmed milk powder 1 ⁄2 tbsp 2 tbsp 21⁄2 tbsp
3
Sugar ⁄4 tbsp 1 tbsp 11⁄4 tbsp
Salt 1 tsp 1 tsp 11⁄4 tsp
Sunflower oil 1 tbsp 1 tbsp 11⁄2 tbsp
Strong white bread flour 2 cup (288g) 3 cup (432g) 4 cup (576g)
Fast action yeast 1 tsp 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
Water 1 ⁄8 cup (270ml) 1 ⁄8 cup(390ml)
5
Water 11⁄8 cup (240ml) 15⁄8 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 malted brown bread flour 3 cup (450g) 4 cup (600g)
3 3
Fast action yeast ⁄4 tsp ⁄4 tsp Fast action yeast 11⁄4 tsp 1tsp
Vitamin C tablet (crushed) 1x100mg 1x100mg Vitamin C tablet** 1 x 100mg 1 x 100mg
**Optional: By adding a vitamin C tablet, the rise of the bread can be
improved. Crush tablet between 2 teaspoons and add.

Quick (Prog 4.)

Banana And Nut Bread Porridge Oats Bread
Ingredients Group 1 Milk 1 cup (240ml)
Butter (melted) 2 tbsp Eggs (beaten) 2
1
Milk 1 tbsp Sunflower oil ⁄2 tsp
Mashed banana 1 cup (175g) Golden syrup 2 tbsp
1
Egg (beaten) 1 Sugar ⁄4 cup (57g)
1
Walnuts (chopped) ⁄2 cup (150g) Salt 1 tsp
Lemon rind 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 separate bowl.
2 Mix group 2 together in a second bowl.
3 Pour mixture into Baking Pan

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Sweet (Prog 5.)

Mixed Fruit Loaf Chocolate Bread
Loaf size: 1 lb (454g) 11⁄2 lb (680g) 2 lb (907g) Loaf size: 11⁄2 Ib 2 Ib
3
Water ⁄4 cup (180ml) 11⁄8 cup (270ml) 11⁄3 cup(320ml) Water 1 cup (240ml) 11⁄2 cup(360ml)
1
Skimmed milk powder 2 tbsp 2 ⁄2 tbsp 3 tbsp Egg (beaten) 1 med 1 med
Sunflower oil 2 tbsp 21⁄2 tbsp 3 tbsp Skimmed milk powder 1 tbsp 11⁄2 tbsp
1 1
Sugar 5 tbsp ⁄4 cup (57g) ⁄3 cup (75g) Sunflower oil 1 tbsp 11⁄2 tbsp
1 1 1 3
Salt 1 tsp 1 ⁄4 tsp 1 ⁄2 tsp Sugar ⁄2 cup (113g) ⁄4 cup (169g)
1
Strong white bread flour 2 cup (288g) 3 cup (432g) 4 cup (576g) Salt ⁄2 tsp 1 tsp
1 3
Nutmeg ⁄2 tsp ⁄4 tsp 1 tsp Strong white bread flour 21⁄8 cup (306g) 3 cup (432g)
1 1 1 3
Fast action yeast 1 tsp 1 ⁄4 tsp 1 ⁄2 tsp Cocoa powder ⁄2 cup (240ml) ⁄4 cup (240ml)
1 1 2
Dried mixed fruit † ⁄4 cup (41g) ⁄2 cup (82g) ⁄3 cup (110g) Fast action yeast 1 tsp 11⁄2 tsp
1 1
† Add when the beeper sounds Walnuts (chopped) † ⁄4 cup ⁄2 cup
† Add when the beeper sounds

Fastbake I (Prog 6.) Fastbake II (Prog 7.)

Fastbake Small White Fastbake Large White
1
Loaf size: 1 ⁄2 lb (680g) Loaf size: 2 lb (907g)
Water* 11⁄8 cup (270ml) Water* 11⁄2 cup (360ml)
Skimmed milk powder 2 tbsp Skimmed milk powder 3 tbsp
Salt 1 tsp Salt 11⁄2 tsp
Sugar 4 tsp Sugar 5 tsp
Sunflower oil 4 tbsp Sunflower oil 5 tbsp
Strong white bread flour 3 cup (432g) Strong white bread flour 4 cup (576g)
Fast action yeast 3 tsp Fast action yeast 31⁄2 tsp
For best results use the very dark crust setting. For best results use the very dark crust setting.
* Water measurement is crucial for the Fastbake recipes. The ml scale * Water measurement is crucial for the Fastbake recipes. The ml scale
should be used for greater accuracy. should be used for greater accuracy.

Dough (Prog 8.)

White Bread Rolls Wholewheat Bread Rolls
1
Water 1 ⁄4 cup (300ml) Water 11⁄4 cup (300ml)
Skimmed milk powder 1 tbsp Skimmed milk powder 2 tbsp
Butter (melted) 2 tbsp Butter (melted) 2 tbsp
Sugar 2 tbsp Honey 2 tbsp
1
Salt 1 ⁄2 tsp Brown sugar 1 tbsp
Strong white bread flour 31⁄4 cup (468g) Salt 11⁄2 tsp
Fast action yeast 11⁄2 tsp Strong wholewheat bread flour 31⁄4 cup (429g)
Method Fast action yeast 11⁄2 tsp
1 Knead and shape the dough into 6 rolls. Method
2 Place on a greased baking tray. 1 Knead and shape the dough into 6 rolls.
3 Brush lightly with melted butter. 2 Place on a greased baking tray.
4 Cover for 20-25 minutes. 3 Brush lightly with melted butter.
5 Allow to rise until they are double in size then glaze, if required. 4 Cover for 20-25 minutes.
6 Bake for approx 15-20 minutes at 190°C (gas mark 5, 375°F). 5 Allow to rise until they are double in size then glaze, if required.
6 Bake for approx 15-20 minutes at 190°C (gas mark 5, 375°F).

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Dough (Prog 8.)

Pizza Base Hot Cross Buns
Water 1 cup (240ml) Water 1 cup (240ml)
1
Butter (melted) 1 tbsp Butter (melted) ⁄4 cup (50g)
1
Sugar 2 tbsp Sugar ⁄4 cup (57g)
Salt 1 tsp Egg (beaten) 1
Strong white bread flour 23⁄4 cup (396g) Salt 1 tsp
Fast action yeast 1 tsp Strong white bread flour 33⁄4 cup (540g)
Method Fast action yeast 2 tsp
1 Pre-heat oven. Cinnamon 1 tsp
1
2 Shape into a flat round shape. Place on a greased baking tray. Nutmeg ⁄4 tsp
Brush lightly with oil. Raisins 1 cup (150g)
3 Cover for 15 minutes and allow to rise. Method
4 Add your desired topping. 1 Divide into 8-12 pieces. Shape and flatten slightly.
5 Bake at approx 200ºC (400°F, gas mark 6) until golden brown. 2 Score a cross on the top of each bun.
3 Glaze with egg and milk.
4 Cover and allow to rise for 30 minutes.
5 Bake for approx 16-18 minutes at 190°C (gas mark 5, 375°F).

Jam (Prog 9.)

Marmalade Raspberry And Apple Jam
Juice from oranges 3 medium Frozen raspberries* 2 cup (200g)
Rind of oranges grated 2 Chopped baking apples
Preserving sugar 1 cup (220g) (peeled and cored) 1 cup (124g)
Water 1 tbsp Preserving/jam sugar 1 cup (220g)
Pectin if needed 2 tsp Lemon juice 3 tbsp
Comments * Measure before defrosting
• Place all the ingredients into the Baking pan and set to jam setting. Comments
• Warm the jars before filling. • Warm the jars before filling.
• Use extra bake time if needed according to set of the marmalade • Use tongs to remove the paddle before pouring
and the size of the oranges. • This recipe will fill approximately 1 medium (400g) jar.
• Remove the paddle with tongs before pouring the marmalade into
the jars.
• Do not lift the Lid during mixing.
• Seville oranges should be used for marmalade but are only available
in January. If using other oranges, pectin will be needed to firm up
the marmalade.
• This recipe will fill approximately 1 medium (400g) jar.

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Cake (Prog 10.)

Standard Cake Mix Mixed Fruitcake
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 3
Lemon juice 2 tsp Lemon juice 2 tsp
5
Dried mixed fruit ⁄8 cup (102g)
Ingredients Group 2
Plain flour 15⁄8 cup (234g) Ingredients Group 2
Baking powder 2 tsp Plain flour 15⁄8 cup (234g)
Caster sugar 1 cup (226g) Baking powder 2 tsp
Method Sugar 1 cup (226g)
1
1 Mix group 1 together in a separate bowl. Ground cinnamon ⁄4 tsp
1
2 Sieve group 2 together in a second bowl. Ground nutmeg ⁄4 tsp
3 Combine groups 1 and 2 together until mixed. Method
4 Pour mixture into Baking Pan together. Follow method for the standard cake mix.

Sandwich (Prog 11.)

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

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Gluten Free Bread (Basic Prog. 1)

For those following a wheat free diet, a selection of recipes for The characteristics of gluten free bread made in your Bread
gluten free bread and cakes have been developed. These recipes maker are also different to bread made with wheat flour. Bread
make use of gluten free flour blends and other gluten free may be paler on the top than the sides and without the rounded
ingredients, available from most good supermarkets or online. top that loaves made with wheat flour possess. We do not
Please be aware that the method for making gluten free breads recommend using an egg glaze before baking as the dough is
and cakes in the following recipes is slightly different to those very soft.
made with wheat flours. See each individual recipe for details. Gluten free Breads should be baked on Basic Programme 1 using
To obtain as smooth a surface as possible on gluten free bread the 1½lb loaf setting.
we recommend scraping any flour residue from the sides of the Gluten Free cakes should be baked on Cake Programme 10.
pan with a silicone spatula. This should be done within the first
two minutes with the paddle mixing.
Milk or water should still be warmed to between 21 – 28°C for
gluten free bread making, though this is not necessary when
making gluten free cakes.

Gluten Free White Loaf Gluten Free Cheese and Mustard loaf
Loaf size: 11⁄2 lb (680g) Loaf size: 11⁄2 lb (680g)
Gluten free white bread flour blend 450g Medium eggs (beaten) 2
Gluten free yeast 7g (2 level tsp) Water between 21°C – 28°C 360ml
Medium eggs (beaten) 2 Sunflower oil 4 tbsp
Sunflower oil 6 tbsp Lemon juice 1 tsp
White wine vinegar 1 tsp Salt 1½ level tsp
Semi skimmed milk between 21ºC - 28ºC 345 ml Caster sugar 1½ level tbsp
Salt ½ level tsp Gluten free white bread flour blend 430g
Caster sugar 2 level tbsp Gluten free Xanthan Gum 1½ level tsp
Gluten free English mustard powder 1 level tsp
Method Gluten free yeast 1level tbsp
1 Mix the flour and yeast together in a bowl and set aside. Strong Cheddar Cheese, (grated) 86g
2 Beat the eggs, oil, vinegar and 325ml milk in a large jug and pour
into the baking pan. Method
3 Add the salt and sugar. 1 Place the eggs in a large measuring jug and beat well with a fork.
4 Place the pan into the Breadmaker, select medium crust, 1½lb loaf 2 Add the water, oil and lemon juice and mix well. Pour into the
size and basic programme 1. With the lid up, press start. baking pan.
5 Add the flour and yeast mixture a tablespoon or two at a time 3 Add the salt and sugar to the pan.
whilst the paddle is mixing. This should take about 1-1½ minutes. 4 In a bowl, mix the flour, Xanthan gum, mustard powder and yeast
When all the flour has been added to the pan, add the remaining together.
20ml milk, scrape any flour from the pan sides with a silicone
spatula and close the lid. The mixture will resemble a thick smooth 5 Add the flour mixture and the cheese to the pan.
batter. 6 Select loaf size 1.5lb, medium crust, Basic programme 1
6 After baking, turn out of the baking pan immediately and allow to and press start.
cool on a wire rack. 7 Within the first two minutes, while the bread is mixing, use a
silicone spatula to scrape the pan sides and base, to ensure all the
flour has been incorporated and then close the lid.
8 After baking, turn out of the pan immediately and leave to cool on
a wire rack.

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Gluten Free Bread (Basic Prog. 1)

Gluten Free Sun Dried Tomato Loaf
Loaf size: 1½ lb (680g)
Medium eggs 3
Carton buttermilk 284ml
Semi skimmed milk, between 21ºC - 28ºC 6 tbsp
Lemon juice 2 tsp
Clear honey 1½ level tbsp
Gluten free sun dried tomato paste 1 level tbsp
Gluten free sun dried tomatoes, (chopped) 50g
Oil from sun dried tomato jar 1 tbsp
Salt 1 level tsp
Gluten free white bread flour blend 470g
Gluten free yeast 1 level tbsp (9g)

Method
1 Place the eggs in a large measuring jug and beat well with a fork.
2 Add the buttermilk, 5 tbsp of the milk and lemon juice and mix
well. Pour into the baking pan.
3 Add the honey, sun dried tomato paste, chopped sundried
tomatoes, oil and salt to the pan.
4 In a bowl, mix the flour and yeast together.
5 Place the pan into the Breadmaker, select loaf size 1.5lb, medium
crust, Basic programme 1 and press start.
6 With the lid open add the flour and yeast mixture a spoonful or two
at a time. After a minute or so once all the flour has been added,
add the last tablespoon of milk. Using a silicone spatula to scrape
the pan sides, ensure all the flour has been incorporated and close
the lid.
7 After baking, turn out of the pan immediately and leave to cool on
a wire rack.

Gluten Free Cake (Basic Prog. 10)

Gluten Free Chocolate Cake Gluten Free Fruit Cake
Unsalted butter 150g Unsalted butter 150g
Medium eggs 3 Medium eggs 3
Vanilla extract 1 tsp Milk 3 tbsp
Lemon juice 2 tsp Gluten free plain white flour blend 250g
Tepid water 60ml Gluten free baking powder 1 level tbsp
Caster sugar 125g Gluten free mixed spice ½ level tsp
Gluten free plain white flour blend 250g Xanthan Gum ¼ level tsp
Gluten free baking powder 3 level tsp Dried mixed fruit 120g
Gluten free cocoa powder 3 level tbsp Light brown soft sugar 125g

Method Method
1 Melt the butter in a pan over a low heat, cool slightly. 1 Melt the butter in a pan over a low heat, cool slightly.
2 Beat the eggs in a jug, add the vanilla extract, lemon juice and 2 Beat the eggs and milk together in a jug.
water. 3 Place the flour into a mixing bowl and sieve in the baking powder,
3 Place the flour in a mixing bowl and sieve in the baking powder mixed spice and Xanthan Gum. Stir in the dried fruit so that it is
and cocoa powder. Make a well in the middle, pour in the egg well coated.
mixture followed by the melted butter and mix well with a spatula 4 Stir in the brown sugar. Make a well in the middle of the
or wooden spoon. ingredients, pour in the egg mixture followed by the melted butter
4 Pour into the baking pan. and mix well with a spatula or wooden spoon.
5 Select Programme 10 (Cake). 5 Pour into the baking pan.
6 After baking, leave the cake to cool for 10 minutes in the pan 6 Select Programme 10 (Cake).
before turning out onto a wire rack to cool completely. 7 After baking, leave the cake to cool for 10 minutes in the pan
before turning out onto a wire rack to cool completely.

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BM48281 MUK REV 9.qxp_Layout 1 22/10/2019 11:11 Page 17

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 Spoons
measure the smaller quantities. A set of British standard
(17) ,(18) 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) and cubic
centimetres (cc) for liquid measurement and grams (gm) 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
55g 110g 165g 220g 440g
Caster Sugar

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

Chopped Fresh
31g 62g 93g 124g 248g
Apple 1/2 Cube
Frozen Raspberries
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 45 60 2:53 60
Basic 2lb 10 20 15 • 25 45 65 3:00 60
2 French 1.5lb 16 40 19 • 30 50 65 3:40 60
French 2lb 18 40 22 • 30 50 70 3:50 60
3 Wholewheat 1.5lb 9 25 18 • 35 70 55 3:32 60
Wholewheat 2lb 10 25 20 • 35 70 60 3:40 60
4 Quick 7 5 8 • - - 80 1:40 60
5 Sweet 1.5lb 10 5 20 • 30 55 50 2:50 60
Sweet 2lb 10 5 20 • 30 55 55 2:55 60
6 Fastbake I, 1.5lb 12 - - - 11 35 0:58 60
7 Fastbake II, 2 lb 9 - - - 9 40 0:58 60
8 Dough 20 - - 30 40 - 1:30 -
9 Jam - 15 45† - - 20 1:20 20
10 Cake 10 5 20 30 35 70 2:50 60
11 Sandwich 1.5lb 15 40 5 • 25 40 50 2:55 60
Sandwich 2lb 15 40 5 • 25 40 55 3:00 60
12 Extra bake - - - - 60 1:00 60 -

• The delay timer is available on all programmes except 6 and 7 Fastbake. Maximum delay is 13 hours
• An ‘add ingredients’ beep signals when more ingredients can be added such as fruit and nuts, which needs to be added after the
kneading cycles have ended.
† The heating is switched on and off only if the temperature is lower than 121ºC

Question 6
F.A.Q.s Why do I have to add the ingredients in a
Question 1 certain order?
This allows the Breadmaker to mix the ingredients in the most
What should I do if the kneading blade comes
efficient manner possible. It also serves to keep the yeast
out with the bread? from combining with the liquid before the dough has started
Remove it with a pair of plastic tongs before slicing the bread. to mix, which is essential on the time delay.
Since the Kneading Blade (7) can be disconnected from the
Baking Pan (6), it is not a malfunction if it comes out in your Question 7
bread.
When setting the timer for morning, why does
Question 2 the Breadmaker make sounds late at night?
Why does my bread sometimes have some The Breadmaker must start operation when the delay timer
flour on the side crust? reaches the start time of the program so that the bread will be
ready. These sounds are made by the motor when kneading
In some cases, the flour mix may remain on the corners of the
the dough. It is a normal operation, not a malfunction.
Baking Pan (6). When this happens, it usually can be eaten or
simply trim off that portion of the outer crust with a sharp Question 8
knife.
The Kneading Blade (7) is stuck in the Baking
Question 3 Pan (6). After baking how do I get it out?
Why isn't the dough mixing? I can hear the The Kneading Blade may ‘stick’ in place after baking. Running
motor 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
The Kneading Blade or Baking Pan (6) may not be inserted
minutes.
properly. Make sure the pan is facing the right way and that it
has seated correctly into the bottom of the Breadmaker. Question 9
Question 4 Can I wash the Baking Pan (6) in the
How long does it take to make bread? dishwasher?
Timings for each setting are outlined on page 15. No. The Baking Pan and Kneading Blade (7) must be washed
by hand. Do not use scouring pads during cleaning.
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.

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Question 10
What will happen if I leave the finished bread in Question 18
the Baking Pan (6)? Can I use my favourite bread recipes
Whilst still in the Breadmaker for the first hour after baking is (traditional yeast bread) in my bread machine?
complete the bread ’keeps warm’ to prevent it becoming Yes, but you will need to experiment to get the right proportion
soggy. Leaving the bread in the Breadmaker after the keep of ingredients. Become familiar with the unit and make several
warm period may result in a ‘soggy’ loaf of bread as excess loaves of bread before you begin experimenting. Never exceed
steam (moisture) would not be able to escape. Remove and a total amount of 5 cups dry ingredients (that includes the total
allow to cool on a wire rack after baking to prevent this. amount of flour, oats, oatmeal, bran). Use the recipes in this
Question 11 book to help determine the ratio of dry ingredients to liquid
and amounts of yeast, sugar, salt, and oil/butter/margarine to
Why did the dough only partially mix? use. We advise creating your own bread recipes using the
The dough may be too heavy or dry. Also, the Kneading Blade basic mode, then progress to the others, using the ‘Baking
(7) or Baking Pan (6) may not be inserted properly. Ingredients cycle times’ chart (page 15) as a guide.
may have been added in the wrong order.
Question 12 Question 19
Why didn't the bread rise? Is it important for ingredients to be at room
The yeast could be bad, past it’s sell by date or possibly no
temperature before adding them to the baking
yeast was added at all. Also, if the mixing was not complete, pan?
rising problems could develop. Yes, even when the delay timer is being used, (water must be
between 21°C and 28°C).
Question 13
Why can't the delayed finish Question 20
be set for more than 13 hours? What is the Why do the loaves vary in height and weight?
minimum time a cycle may be delayed? The wholewheat / wholemeal breads are
The maximum length of delay is 13 hours including the total always shorter. Am I doing something wrong?
cycle time. For example, Setting 1 (basic small) has a cycle No, it is normal for wholewheat and wholemeal breads to be
time of 3:20. This start is delayed by a maximum of 9:40. The shorter and denser than basic or french breads. wholewheat
minimum length of delay for each setting is 10 minutes. and wholemeal flour are heavier than white bread flour,
The delay clock increases and decreases in increments of 10 therefore they may not rise as much during the bread baking
minutes. process. This is also true for bread containing fruit, nuts, oats
and bran.
Question 14
How do I know when to add raisins, nuts, etc. Question 21
to the bread? Can I premix the yeast with water?
There is a beeper tone to signal that you may add raisins, No, the yeast must be kept dry and put into the baking pan
nuts, etc. during the second kneading cycle. Note: See last above the flour, this is especially important when the
‘Baking cycle times’ chart for ‘Add nuts & raisins’ time. In delay timer is being used.
some cases, ingredients can be broken up during the initial
kneading cycle. Each recipe indicates the best time to add
Question 22
fruit and nuts to the dough. Why is there a large hole in the base of the
bread?
Question 15 This hole has been created by the Kneading Blade.
How come my bread comes out too moist? Sometimes this hole is larger than normal. This is because the
What can I do? dough has rested to the side of the blade after the second
Humidity may affect the dough. Add an extra tablespoon of kneading cycle - normal with bread makers. You could
flour. Also, high altitude may have the same effect. Decrease position the dough evenly in the base of the pan.
the amount of yeast by 1/4 teaspoon and decrease the sugar
and/or water/milk slightly. Troubleshooting
Question 16 Bread Sinks in the centre.
Why do I get air bubbles at the top of the Too much liquid or liquid too warm.
bread? Measure ingredients accurately. Use liquids at temperatures
This can be caused by using too much yeast. Decrease the between 21°C and 28°C.
yeast by 1/4 tsp.
Salt was not added, causing bread to over rise
Question 17 and collapse.
Why does my bread rise and then collapse or Measure ingredients accurately.
crater?
The bread may be rising too much. To reduce the rate of Too much yeast was added.
rising, reduce the amount of yeast and/or increase the Measure ingredients accurately, if problem persists, reduce
amount of salt. 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.
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High altitudes can cause the bread to over rise Large amounts of rich ingredients like nuts,
and then collapse during baking. butter, dried fruits, syrups and grains will make
Try reducing the yeast by 1⁄4 teaspoon. dough heavy. This will slow down the rising and
prevent the bread from baking through.
Lid (4) is open during baking.
Measure ingredients accurately. Never exceed the amounts in
Do not open the lid during baking.
the recipe.

Bread did not rise enough Bread over browned

Not enough yeast was added. Too much sugar.
Measure ingredients accurately.
Measure ingredients accurately.
Yeast is outdated or inactive. Crust colour set too high.
Never use outdated yeast. Store in a cool, dark place.
Set crust colour to light.
Too little sugar was added.
Measure ingredients accurately. Bread has large holes in texture.

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

Too much yeast. The wet/dry balance of the ingredients may be

Measure ingredients accurately. incorrect.
Measure ingredients accurately.
Too much liquid.
Measure ingredients accurately.
H:HH message on display
Hot liquids accelerated the yeast action. Temperature in Breadmaker is too high.
Use liquids at temperatures between 21°C and 28°C. Press the Stop button. Remove the baking pan, leave lid open
and allow to cool. When cool, put the baking pan back in, set
Too much flour or not enough salt.
program and start the program again.
Measure ingredients accurately.
E:EE message on display
Bread dry with dense texture
Temperature sensor is disconnected.
Not enough liquid added.
Refer to Morphy Richards Helpline.
Measure ingredients accurately.

Flour may have passed the use by date, or be Difficult to remove from the Baking Pan (6)
dry causing wet/dry imbalance. The bread is sticking to the pan.
Try increasing liquid by 1 tbsp at a time. The surface of the pan needs to be oiled before everyday use.
Wash the pan in hot soapy water and thoroughly dry. Liberally
Bread under baked with soggy centre coat the inner surface of the pan with oil, butter or margarine.
Follow the guide on page 5, ‘Using your Breadmaker’. When
Too much liquid from fresh or canned fruit. the bread pan is removed from the machine after the baking
Always drain liquids well as specified in the recipe. Water may programme allow the bread to cool in the pan for 15 minutes
have to be reduced slightly. before turning out onto a rack. Only slice the bread when fully
cooled after 20-40 minutes.

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Care And Cleaning Contact Us

1 Caution: To prevent electrical shock, unplug the
Breadmaker before cleaning. Helpline
If you are having a problem with your appliance, please call
2 Wait until the Breadmaker has cooled.
our Helpline, as we are more likely to be able to help than the
• IMPORTANT: Do not immerse or splash either the Main Unit store you purchased the item from.
(5) or Lid (4) in any liquid as this may cause damage and/or
Please have the product name, model number and serial
electric shock.
number to hand when you call to help us deal with your
3 Exterior: Wipe the lid and outer body of the unit with a damp enquiry quicker.
cloth or slightly dampened sponge.
UK Helpline: 0344 871 0944
4 Interior: Use a damp cloth or sponge to wipe the interior of
IRE Helpline: 1800 409 119
the Breadmaker.
Spares: 0344 873 0710
5 Baking pan (6): Clean the Baking Pan with warm soapy water.
Avoid scratching the non-stick surface. Dry it thoroughly Talk To Us
before placing it back in the baking chamber.
If you have any questions or comments, or want some great
• Do not wash the Baking Pan, Measuring Cup (16), Measuring tips or recipe ideas to help you get the most out of your
Spoon (18) or Kneading Blades (7) in the dishwasher. products, join us online:
• Do not soak the Baking Pan for long periods as this could Blog: www.morphyrichards.co.uk/blog
interfere with the working of the drive shaft.
Facebook: www.facebook.com/morphyrichardsuk
• If the Kneading Blade becomes stuck in the Baking Pan, pour
Twitter: www.twitter.com/loveyourmorphy
hot water over it and allow to soak for 30 minutes. This will
enable you to remove the paddle more easily. Website: www.morphyrichards.com
• 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

Special 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 after long use, this is only
caused by moisture and steam and will not affect the
performance of the unit or quality of your bread.
The hole in the centre of the Kneading Blade should be
cleaned, then add a drop of cooking oil and replace it on the
spindle in the Baking Pan. This will prevent sticking of the
blade.
• Keep the Air Vents (1) and openings clear of dust.

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Notes

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Notes

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BM48281 MUK Rev 9 10/19

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

IF YOU ARE HAVING A PROBLEM UK: 0344 871 0944

WITH ONE OF OUR PRODUCTS, CALL EIRE: 1800 409 119
OUR 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