Morphy Richards 48230, 48220 manual See p13 See p14 See p15

Page 29

solutions to improve each result. You can make adjustments one at a time, or you can try a combination of them all at once. We suggest you keep records of your ‘baking experiments’- so you can determine what adjustments were made to create your perfect loaf.

Uncooked

Uncooked

Not mixed

Loaf is

Gnarly

Loaf core

Loaf core

Burning

Breadmaker

Loaf burned

or partially

 

or partially

soggy

knotted top

texture

texture

odour

cannot be

completely

cooked

 

mixed

 

 

open, coarse

heavy and

during

programmed

 

 

 

 

 

 

or uneven

dense

operation

or started

 

 

 

 

 

 

 

 

 

1 tbsp

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

1/4 tsp

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

1/2 tbsp

 

 

1/2 tbsp

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

1 tbsp

 

 

 

1 tbsp

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

1/8-1/4 tsp

 

 

 

 

 

 

 

 

 

 

1/8-1/4 tsp

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

• See p13

• See p14

 

 

 

See p14

 

 

 

See p14

 

• See p14

 

• See p14

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

• See p15

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

29

Image 29
Contents Breadmaker Important Safeguards Electrical requirements Before first useComponents Contents Control panel settings & functions Specialty Basic breadsWhole wheat/wholemeal Measure ingredients carefully and accurately How to use your breadmakerFor all settings 1 to Special Note Slicing and storing bread Using the timer for delayed completionElectrical cord TroubleshootingStoring the unit Understanding baking Knowing your ingredientsIntroduction Measuring your ingredients Special glazes for yeast breads Ingredient temperaturesOther tips Recipes Pesto bread Cheese ‘n’ onion breadOlive bread Cottage dill breadSunny orange bread Chunky nut breadRaisin bread Peanut butter breadRussian kulich Chocolate breadBagels CroissantsPizza dough Raisin kolocky Hot cross bunsEnglish muffins Standard cake mix DoughnutsBanana nut cake Raisin filling CombineApple & walnut cake Jam MakingFor Fastbake models only 48230 series FastbakeExtrabake Auto settingBaking cycle times Need help? Questions about ingredients and recipes Results Baking tips for yeast breadsSee p13 See p14 See p15 Cratered bread TroubleshootingMushroom bread Gnarly loavesPage 444/8304/96 Rev