User manual MORPHY RICHARDS IB48260

[. . . ] Essentials 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 works 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 works during the baking process. 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: Liquid Measurements Use the cup provided. When reading amounts, the measuring cup must be placed on a horizontal flat surface and viewed at eye level (not on an angle). The liquid level line must be aligned to the mark of measurement. 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 a 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 sift the flour, unless stated. When measuring small amounts of dry or liquid ingredients (ie yeast, sugar, salt, powdered milk, honey, molasses) the standard measuring spoon which is provided must be used. Measurements must be level, not heaped as this small difference could throw out the critical balance of the recipe. Your breadmaker produces delicious baked goods with ease. This machine asks only that you carefully follow the recipe instructions. In basic cooking, normally `a pinch of this and a dash of that' is fine, but 11 not for breadmakers. Using an automatic breadmaker requires you accurately measure each ingredient (especially yeast and water) for best results. For best results, have your ingredients and breadmaker at room temperature unless otherwise specified. · Ingredient temperatures All ingredients, including the machine and pan, and 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. · · · Creating your own yeast breads With the breadmaker, even the most inexperienced baker can achieve the satisfying experience of baking a loaf of bread. [. . . ] Use the recipes in this book to help determine the ratio of dry ingredients to liquid and amounts of yeast, sugar, salt, and butter/margarine to use. Question 20 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. Question 21 Why do the loaves vary in height and weight? [. . . ]