- Morphy Richards 48290 Breadmaker User Manual 2016
- Morphy Richards Fastbake Manual
- Morphy Richards 48290 Breadmaker User Manual 2017
- Morphy Richards 48290 Breadmaker User Manual Download
- Morphy Richards 48290 Breadmaker User Manual Instructions
- Morphy Richards 48290 Breadmaker User Manual Online
- Morphy Richards 48290 Breadmaker User Manual Free
Apple & walnut cake
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Morphy Richards shall not be liable to replace or repair the goods under the terms of the Guarantee where: 1 The fault has been caused or is attributable to accidental use, mis-use, negligent use or used contrary to the manufacturers recommendations or where the fault has been caused by power surges or damage caused in transit. 2 The appliance has been used on. Instruction Manuals Here you will find all of our available Instruction Manuals for your Morphy Richards appliances. If you cannot find the Instruction Manual of your choice please contact our Consumer Engagement Centre on 0844 871 0960 or email us at customerhelpline@morphyrichards.co.uk. Need a manual for your Morphy Richards 48281 Fastbake Bread Maker? Below you can view and download the PDF manual for free. There are also frequently asked questions, a product rating and feedback from users to enable you to optimally use your product.
Premeasure ingredient groups (sieve together
ingredient Group 2). Place in bowls near Breadmaker.
Ingredient group 1
Softened Butter
2 tbsp
Morphy Richards 48290 Breadmaker User Manual 2016
Milk
1 tbsp
Raw, Grated, Peeled, Granny Smith Apples
1
1/
4
cups
Egg
1 large
Chopped Walnuts
1/
2
cup
Chopped Dates (optional)
1/
2
cup
Ingredient group 2
Plain White Flour
2 cups
Bicarbonate of Soda
1/
2
tsp
Baking Powder
1/
4
tsp
Granulated Sugar
1/
2
cup
Salt
Morphy Richards Fastbake Manual
1/
4
tsp
Ground Cinnamon
1/
4
tsp.
Ground Nutmeg
1/
4
tsp.
Use setting
10
Method
Follow method given for standard cake mix.
NOTE: Drain apples to remove excess juice before
mixing with other ingredients.
Jam Making
Jam is made by boiling the fruit, sugar and lemon
juice until it forms a ‘gel’ which sets on cooling. In
order for this ‘gel’ to form, all jam recipes require the
following:
a) Pectin is found in the cell walls of fruit and the
amount present depends on the type of fruit and
the age and quantity of the fruit.
b) Sugar.
c) Lemon Juice (acid).
It is important that these substances are present in
the right proportions.
If you wish to experiment and make your own jam
recipes, use the guidelines for the ingredients to use.
DO NOT USE MORE THAN 3 CUPS OF FRUIT. You may
find that you will have to experiment with different
quantities of lemon juice and use different types of
sugar, when making your own recipes. This is due to
different fruits having different pectin and acid
content. This means they require different
concentrations of lemon juice and sugar in order to
form a ‘gel’. Use good quality fruit which is just ripe
(or slightly under ripe) when it has its highest pectin
content. NEVER USE FRUIT WHICH IS OF POOR
QUALITY OR OVER-RIPE.
Safety notes when making jam
Do not open the lid during the jam cycle.
Once finished leave the jam for about 10 mins
before opening lid. Then open lid very slowly. Carefully
remove the kneading blade using metal tongs, before
pouring the jam into prepared warm jars.
Using oven gloves and slowly pour the jam into
prepared jar(s), (cleaned and warmed). Allow to cool
thoroughly and once cooled store the jam in the fridge.
Jam recipe
Ingredients
Plum
Strawberry
Fruit (prepared chopped)
3 cups*
3 cups*
Preserving Sugar
1 cup
1 cup
Lemon Juice
3 tbsp
3 tbsp
Use setting
11
11
Method
1 Measure the ingredients into baking pan.
2 Insert the baking pan securely into Breadmaker,
close lid.
3 Select setting 11
4 Push start button.
5 The breadmaker will beep 3 times and the display
will flash ‘END’ when the jam is done.
6 Using oven mitts, remove pan from unit.
NOTE: Plums should be washed, destoned and cut
into pieces. Strawberries should be washed, hulled and
cut into pieces.
NOTE: The fruits in the recipes above were fresh
and ripe. The quantity of jam made is approximately
one medium sized jar. Wide necked jars are easier and
safer to fill.
If the jam is not setting at the end of the jam
programme, cooking can be continued on the
Extrabake programme ’0’, provided the breadmaker
has not been switched off. Try an Extrabake time of 30
minutes. Note Extrabake can only be used once at the
end of the programme.
*You can also try fruit combined with baking
apples, this will achieve a firmer set, combine 2
1/
2
cups
of fruit with
1/
2
cup of baking apples, (plus sugar and
lemon juice as in recipe). Alternatively specially
prepared pectin products can be added to achieve the
required set.
22
Fastbake
For Fastbake models only
(48230 series)
The Fastbake programme (1 hour 20mins) is
designed to produce a traditional white loaf in a
fraction of the time it takes with the standard
programme. Quality of taste and texture is generally
retained using this method. The cycle time is reduced
by starting the dough mixture at higher temperature
so the ingredients and temperature are more critical.
• As the Fastbake programme is dependent on the
correct water temperature, it is recommended that
you do not use the delay timer.
• Use lukewarm water at 30-32°C. If cooler liquid is
used a short loaf of bread will be obtained. If
hotter liquid is used, the yeast can be killed.
• All ingredients should be at room temperature.
• Do not attempt to make 100% whole wheat or
other natural grain breads, as this setting is
unsuitable.
• Always use strong white bread flour, recipes using
Fastbake should contain at least 65% bread flour.
• Do not open the lid.
• The keep warm function operates as usual with this
programme (bread will be kept warm for 1 hour).
• If baking several loaves, turn off, remove the pan
and allow to cool with the lid open for at least 30
minutes between makings. This will allow the
control to cool down for accurate temperature
sensing which is critical for Fastbake.
• A crack may form on top of the crust caused by the
higher temperature which is a feature of traditional
bread.
• Loafs of bread made on this setting can be shorter.
Fastbake white bread
Ingredients
600gms(1
1/
3
lb) 700gms(1
1/
2
lb) 800gms(1
3/
4
lb)
Water
1
1/
8
cup
1
1/
4
cups
1
3/
4
cups
Sugar
2 tbsp
2
1/
2
tbsp
2
3/
4
tbsp
Salt
1 tsp
1 tsp
1 tsp
Skimmed Milk Powder
2 tbsp
2
1/
2
tbsp
2
3/
4
tbsp
Sunflower Oil
3 tbsp
4 tbsp
5 tbsp
Strong White Flour
3 cups
3
1/
2
cups
4 cups
Fast Acting Yeast
2
1/
2
tsp
2
1/
2
tsp
2
1/
2
tsp
Use Setting
12
12
12
Method
1 Measure ingredients into baking pan in the order
shown above.
Morphy Richards 48290 Breadmaker User Manual 2017
2 Insert baking pan into unit, close lid.
3 Select setting 12 and press start button, baking time
is 80 minutes.
4 The breadmaker will bleep 3 times. The display will
Morphy Richards 48290 Breadmaker User Manual Download
flash ‘END’ when the bread is done.
5 Using oven mitts, remove the baking pan from the
unit.
Morphy Richards 48290 Breadmaker User Manual Instructions
6 Remove bread from the baking pan (and kneading
blade from bread if necessary).
7 Allow to cool before slicing.
23