Morphy Richards BM48271 - Manual (Page 9)

9
Programme descriptions
1 Basic (3.00 and 2.55)
For white or brown bread. Also for
flavoured breads with added herbs
and raisins.
2 Wholewheat (3.40 and 3.32)
For baking of bread containing
significant amounts of wholewheat.
This setting has a longer preheat
time to allow the grain to soak up
the water and expand. It is not
advised to use the delay function as
this can produce poor results.
Wholewheat usually produces a
crispy thick crust.
3 French (3.50 and 3.40)
For the baking of lightweight bread
such as French bread which has a
crisper crust and lighter texture.
4 Speciality (2.10)
For the baking of a 2lb (not 1.5Ib)
‘basic’ loaf in a reduced time
period. The bread baked on this
setting is usually smaller with more
moist and dense texture.
• For ‘speciality’ bread they are made
with baking powder or baking soda,
which will activate with moisture
and heat. For perfect ‘speciality’
breads, it is suggested that all liquid
should be placed in the bottom of
the bread pan. It is necessary to
help the machine to mix to avoid
flour clumps.
5 Sweet (2.50 and 2.45)
For the baking of a sweet type of
bread, which gives a crisper crust
than on basic setting. The crisper
crust is produced by the sugar
‘burning’. You may also add
ingredients for extra flavour.
6 Cake (1.50)
This setting will mix ingredients and
then bake for a preset time. It is
required to mix two groups of
ingredients in bowls before adding
to the breadmaker (see cake
recipes, page 22).
7 Jam (1.20)
Use this setting for making jams
from fresh fruits and marmalades
from Seville oranges. Do not
increase the quantity or allow the
recipe to boil over the pan into the
baking chamber. Should this
happen, stop the machine
immediately and remove the pan
carefully. Allow to cool a little and
clean thoroughly.
8 Dough (1.30)
This setting only makes the dough
and will not bake the final bread.
Remove the dough and shape it to
make bread rolls, pizza etc. Any
dough can be prepared on this
setting. Do not exceed 1kg (2Ib) of
combined ingredients.
9 Fastbake (1.38 and 1.28)
For the baking of a ‘basic’ loaf in a
reduced time period. The bread
baked on this setting is usually
smaller with more moist and dense
texture.
• The breadmaker can bake a loaf
within 1 hour 38 minutes with this
programme. Please note that hot
water should be used: 48-50°C. The
influence of temperature is very
critical to the performance of
baking. If the water temperature is
too high, the fungus in the yeast will
be killed before rising, which also
will affect the baking performance.
10 Bake (0.10)
For baking ingredients with no
kneading or rising. Also used for
increasing the baking time on
selected settings.
11 Dessert (1.38)
For baking desserts, that only
require one kneading and one rise.
12 Homemade (3.00)
This option allows you to take over
as the baker. You can self-
programme by using this setting
and cycling through the options on
the HOMEMADE button. You can
customise the times for kneading,
rise, baking, keep warm... every
step. The time range of each
programme is below:
Knead 1 6-14 minutes
Rise 1 20-60 minutes
Knead 2 5 -20 minutes
Rise 2 5-120 minutes
Rise 3 0-120 minutes
Bake 0-80 minutes
Keep warm 0-60 minutes
BM48271 Rev2 18/7/07 16:32 Page 9