Morphy-richards BM48322 User Manual download pdf (Page 9)

3 Exterior: Wipe the lid and outer

body of the unit with a damp cloth

or slightly dampened sponge.

4 Interior: Use a damp cloth or

sponge to wipe the interior of the

breadmaker.

5 Baking 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.

6 Fruit and nut dispenser (only

available on model 48323): The

dispenser is removed by lifting the

right side first. Once the right side

has been lifted, the whole

dispenser may be removed. The

dispenser should be cleaned using

warm soapy water and a damp

cloth/sponge. It should then be

rinsed thoroughly and left to dry

naturally. To replace the dispenser,

ensure the left side is slotted in to

place first. The right side can then

be pushed down, back in to

position until it clicks.

• 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 paddle 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

paddle more easily.

• Be sure the appliance is completely

cooled before storing away.

Do not use Steel wool pads

when cleaning.

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

sticking of the blade.

• 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.

Getting Successful

Results

1 Place all recipe ingredients into the

baking pan so that yeast is not

touching any liquid.

2 If you are using the machine on the

Dough setting (programme 6), after

the cycle is complete, remove the

dough from the breadmaker, cover

in a thin coating of sunflower oil

and cover with greaseproof paper

and a dry tea towel. The dough

should then be left in a warm area

free from draughts, for

approximately 30 minutes or until it

has roughly doubled in size.

3 Humidity can cause problems,

therefore humidity and high

altitudes require adjustments. For

high humidity, add an extra

tablespoon of flour if consistency is

not right. For high altitudes,

decrease yeast amount by

approximately 1/4 teaspoon, and

decrease sugar and/or water or

milk slightly.

4 The DOUGH setting is great for the

mixing, kneading and proofing

(allowing dough to rise) of richer

doughs like croissant dough. Use

the breadmaker to prepare this

dough so all you need to do is

shape and bake it according to

your recipe.

5 When recipes call for a ‘lightly

floured surface,’ use about 1 to 2

tablespoons of flour on the surface.

You may want to lightly flour your

fingers or rolling pin for easy dough

manipulation.

6 When you let dough ‘rest’ and ‘rise’

according to a recipe, place it in a

warm, draught-free area. If the

dough does not double in size, it

may not produce a tender product.

7 If the dough you are rolling shrinks

back, let it rest covered for a few

minutes before rolling again.

8 Dough may be wrapped in plastic

and stored in a freezer for later use.

Bring the dough to room

temperature before using.

9 After 5 minutes of kneading, open

the lid and check the dough

consistency. The dough should

form a soft, smooth ball. If too dry,

add liquid. If too wet, add flour (1/2

to 1 tablespoon at a time).

Measuring 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. Do

not use normal kitchen teaspoons

or tablespoons. The ingredients

must also be added into the baking

pan in the order in which they are

given in each recipe. Liquid and dry

ingredients should be measured as

follows:

Measuring cup

The cup is marked in various

‘volume measurement’ scales. The

recipes in this book use the ‘cup’

volume which is based on the

‘American’ cup of 8 floz and is

conveniently marked in 1/16

divisions.

• If you prefer to use weight (gms) as

a measurement, fill and weigh the

required number of cups and

record this conversion.

ie: 2 cups = xx gms

3 cups = xxx gms

You must use a good quality set of

accurate scales, we prefer to use

the ‘cup’ measure for consistency

and accuracy.

For details of other Morphy Richards products, please see our website:

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Morphy-richards BM48322 User Manual Page 9

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