Morphy Richards manual Programme descriptions, BM48271 Rev2 18/7/07 16 32 Page, 5-120minutes

BM48271 Rev2 18/7/07 16:32 Page 9

Programme descriptions

1Basic (3.00 and 2.55)

For white or brown bread. Also for flavoured breads with added herbs and raisins.

2Wholewheat (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.

3French (3.50 and 3.40)

For the baking of lightweight bread such as French bread which has a crisper crust and lighter texture.

4Speciality (2.10)

For the baking of a 2lb (not 1.5Ib) ÔbasicÕ loaf in a reduced time period. The bread baked on this setting is usually smaller with more moist and dense texture.

¥For ÔspecialityÕ bread they are made with baking powder or baking soda, which will activate with moisture and heat. For perfect ÔspecialityÕ 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.

5Sweet (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 ÔburningÕ. You may also add ingredients for extra flavour.

6Cake (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).

7Jam (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.

8Dough (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.

9Fastbake (1.38 and 1.28)

For the baking of a ÔbasicÕ 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.

10Bake (0.10)

For baking ingredients with no kneading or rising. Also used for increasing the baking time on selected settings.

11Dessert (1.38)

For baking desserts, that only require one kneading and one rise.

12Homemade (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

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