Morphy Richards BM48330 manual Storing the unit, Understanding baking, Important note on flours

48330 rev2_x 24/06/2010 11:58 Page 6

3Exterior: Wipe the lid and outer body of the unit with a damp cloth or slightly dampened sponge.

4Interior: Use a damp cloth or sponge to wipe the interior of the breadmaker.

5Baking pan: Clean the baking pan with warm water, soap is not necessary. Avoid scratching the non- stick surface. Dry it thoroughly before placing it back in the baking chamber.

•Do not wash the baking pan, measuring cup, spoon or kneading blades in the dishwasher.

•Do not soak the baking pan for long periods, as this could interfere with the working of the drive shaft.

•If the kneading blade becomes stuck in the bread pan, pour hot water over it and allow to soak for 30 minutes.

This will enable you to remove the kneading blade more easily.

•Be sure the appliance is completely cooled before storing away.

Do not use any of these when cleaning

•Paint thinner

•Benzine

•Steel wool pads

•Polishing powder

•Chemical dust cloth

Special care for the non-stick finish

Avoid damaging the coating. Do not use metal utensils such as spatulas, knives or forks.

The coating may change colour after long use, this is only caused by moisture and steam and will not affect the performance of the unit or quality of your bread.

The hole in the centre of the kneading blade should be cleaned, then add a drop of cooking oil and replace it on the spindle in the baking pan. This will prevent the blade sticking.

•Keep all air vents and openings clear of dust.

Storing the unit

Be sure to dry all parts before storing, including wiping any moisture from the viewing window. Close the lid and do not store anything on top of the lid.

Understanding baking

It is often said that cooking is an art, relying on the creativity of the chef, while baking bread is much more of a science. This means that the process of combining flour, water and yeast results in a reaction that produces bread. You have to remember that when the ingredients combine with each other they produce a specific result. Read the following information carefully to gain a better understanding of the importance each ingredient plays in the breadmaking process.

Important note on flours

Flours, while visibly similar, can be very different by virtue of how they were grown, milled, stored, etc. You may find that you will have to experiment with different brands of flour to help you make that perfect loaf.

Storage is also very important, as all flours should be kept in an airtight container.

Strong white flour/bread flour

Bread flour is a high gluten/protein flour that has been treated with conditioners that give dough a greater suitability for kneading. Bread Flour typically has a higher gluten concentration than All purpose flour; however, depending on different milling practices, this may vary. Strong plain flour or bread flour are recommended for use with this breadmaker.

Whole wheat flour/wholemeal flour

Whole wheat flour/wholemeal flour is milled from the entire wheat kernel which contains the bran and germ and makes it heavier and richer in nutrients than white flour. Breads made with this flour are usually smaller and heavier than white loaves. To overcome this, whole wheat flour/wholemeal flour can be mixed with Bread flour or strong plain flour to produce a high, light textured bread.

Self-raising flour

Self-raising Flour contains unnecessary leavening ingredients that will interfere with bread and cake making. It is not recommended for use.

Bran

Bran (unprocessed) & Wheat Germ are the coarse outer portions of the wheat or rye grains separated from flour by sifting or bolting. They are often added in small quantities to bread for nutritional enrichment, heartiness and flavour. They are also used to enhance the texture of bread.

Oatmeal

Oatmeal comes from rolled or steel-cut oats. They are used primarily to enhance flavour and texture.

Other ingredients

Yeasts (active dry yeast)

Yeast, through a fermentation process, produces gas (carbon dioxide) necessary to make the bread rise. Yeast must be able to feed on sugar and flour carbohydrates in order to produce this gas. Fast action granular yeast is used in all recipes that call for yeast.

There are basically three different types of yeast available: fresh, traditional dry active and fast action. It is recommended that fast action yeast is used. Fresh or compressed cake yeast are not recommended as they will produce poor results. Store yeast according to manufacturer’s instructions. Ensure your yeast is fresh by checking it’s expiration date. Once a package or can of yeast is opened, it is important that the remaining contents be immediately resealed and refrigerated as soon as possible for future use. Often bread or dough, which fails to rise, is due

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