Morphy Richards RAPID COOK Operations Instructions download pdf (Page 5)

5

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Program

Descriptions

1 Basic white (3:00 and 2:53)

For white and brown bread.

Also for flavoured breads with

added herbs and raisin.

2 French (3:50 and 3:40)

For the baking of light weight

bread such as french bread

which has a crisper crust and

light texture.

3 Wholewheat (3:40 and 3:32)

For the baking of bread

containing significant amounts

of wholewheat. This setting has

longer preheat time to allow

the grain to soak up the water

and expand. It is not advised

to use the delay timer as this

can produce poor results.

4 Quick (1:40)

For white bread that is required

in a shorter time. Bread baked

on this setting is usually

smaller with a dense texture.

5 Sweet (2:55 and 2:50)

For the baking of sweet type

bread which gives a crisper

crust than on basic setting. The

crisper crust is produced by

the sugar ‘burning’.

6 Fastbake I (0:58)

For preparation of a 1.5lb white

loaf in a reduced time period.

Loaves made on this setting

can be shorter and the texture

more moist.

7 Fastbake II (0:58)

For preparation of a 2lb white

loaf in a reduced time period.

Loaves made on this setting

can be shorter and the texture

more moist.

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 (2lb) of

combined ingredients.

9 Jam (1:20)

Use this setting for making jam

from fresh fruits and

marmalade 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. Remove the pan

carefully, allow to cool a little

and clean thoroughly.

1 Basic white

2 French

3 Wholewheat

4 Quick

9 Jam

10 Cake

11 Sandwich

12 Extrabake

5 Sweet

6 Fastbake I

7 Fastbake II

8 Dough

loaf size

menu

colour

time

tim e

start

stop

Light Medium Dark 1.5lb 2lb

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48280 rev4:x 13/11/2009 11:12 Page 5

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