User manual MORPHY RICHARDS IB48200

[. . . ] Breadmaker Please read and save these instructions Two year guarantee This guarantee is valid in the UK and Ireland only. It is in your interest to retain the retailers receipt as proof of purchase. Please quote the following information if the product develops a fault. These numbers can be found on the base of the product. [. . . ] Baking powder Baking powder is a raising agent used in quick breads and cakes. This type of raising agent does not require rising time before baking as the chemical reaction occurs when liquid ingredients are added. Bicarbonate of Soda Bicarbonate of Soda is another raising agent not to be confused or substituted for baking powder. It also does not require rising time before baking as the chemical reaction occurs during baking process. Liquid Measurements Use the cup provided. When reading quantities, the measuring cup must be placed on a horizontal flat surface and viewed at eye level (not on an angle). The liquid level line must be aligned to the mark of P measurement. A `guesstimate' is not good enough as it could throw out the critical balance of the recipe. Dry Measurements Dry measurements (especially flours) must be done using the measuring cup provided. Dry measuring must be done by gently spooning ingredients into the measuring cup and then once filled, levelling off with a knife. Scooping or tapping the measuring cup will pack the ingredients and you will end up with more than is required. This extra amount could affect the balance of the recipe. Do not sieve the flour, unless stated. Q R When measuring small amounts of dry or liquid ingredients (ie Yeast, Sugar, Salt, Powdered Milk, Honey) the measuring spoon provided must be used. Measurements must be level, not heaped as this small difference could throw out the critical balance of the recipe. Ingredient temperatures All ingredients, especially liquids (water or milk), should be warmed to room temperature 21°C (70°F). If ingredients are too cold, below 10°C (50°F), they will not activate the yeast. Extremely hot liquids, above 40°C (104°F), may kill the yeast. Measuring your ingredients The key and most important step when using your Breadmaker is measuring your ingredients precisely and accurately. It is extremely important to measure each liquid and dry ingredient properly or it could result in a poor or unacceptable baking result. The ingredients must also be added into the baking pan in the order in which they are given in each recipe. Liquid and dry measurements are done somewhat differently and are as follows: 14 Creating your own yeast breads With the Morphy Richards Breadmaker, even the most inexperienced baker can achieve the satisfying experience of baking a loaf of bread. All of the mystery and hard work is gone. Inside this machine, the dough is mixed, kneaded, proved and baked without you being present. The Breadmaker can also just prepare the dough, and when it's ready, you shape and bake in a conventional oven. The recipes on the following pages are `tailored' for this Breadmaker. [. . . ] Milk, eggs, butter/margarine, and yeast can be added directly from the refrigerator with good results (see page 14). Question 25 Why do the loaves vary in height and weight?The whole wheat/wholemeal breads are always shorter. No, it is normal for Whole Wheat and Wholemeal breads to be shorter and denser than Basic or French breads. [. . . ]