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16
Bread Over Browned
Too much sugar.
Measure ingredients accurately.
Crust colour set too high.
Set crust colour to light.
Bread Has Large
Holes In Texture
Water was too hot and killed the
yeast.
Use liquids at temperatures
between 21°C and 28°C
Too much liquid.
Measure ingredients accurately.
Too much yeast.
Measure ingredients accurately.
High humidity and hot ambient
temperatures increase yeast
activity.
Bake during the coolest part
of the day. Try reducing the yeast
by 1⁄4 teaspoon or use liquids
direct from the refrigerator.
Do not use the timer function.
Water was too hot and killed the
yeast.
Use liquids at temperatures
between 21°C and 28°C.
Bread Surface is
Sticky
Bread was left in the machine
too long and condensation
collected on the baking pan.
Whenever possible, remove bread
from the baking pan and cool on a
wire rack before keep warm period
ends.
The wet/dry balance of the
ingredients may be incorrect.
Measure ingredients accurately.
H:HH Message on
Display
Temperature in breadmaker is
too high.
Press the Stop button. Remove the
baking pan, leave lid open and
allow to cool. When cool, put the
baking pan back in, set programme
and start the programme again.
E:EE Message on
Display
Temperature sensor is
disconnected.
Refer to Morphy Richards Helpline.
Difficult to Remove
From the Pan
The bread is sticking to the pan.
The surface of the pan needs to be
oiled before everyday use. Wash
the pan in hot soapy water and
thoroughly dry. Liberally coat the
inner surface of the pan with oil,
butter or margarine. Follow the
guide on page 6, ‘Using your
breadmaker’. When the bread pan
is removed from the machine after
the baking programme allow the
bread to cool in the pan for 15
minutes before turning out onto a
rack. Only slice the bread when
fully cooled after 20-40 minutes.
Condensation in the
Fruit and Nut
Dispenser
Please note that if your machine
has a fruit & nut dispenser, during
the baking process, condensation
will form on the inside of the
dispenser. This is totally normal and
does not affect the quality of the
bread.
Recipes Method
The recipes in this booklet have
been thoroughly tested to ensure
best results. Recipes have been
created by home economists
specifically for this machine and
may not produce acceptable
results in other similar machines.
• Always add ingredients in the order
they are listed in the recipe.
•
Accurate measuring of
ingredients is vital. Do not use
larger amounts.
• All of the following recipes use this
same general method:
1
Use tepid water 21-28ºC.
2
Measure ingredients into baking
pan.
3
Insert baking pan securely into unit,
close lid.
4
Select appropriate bread setting.
5
Push start button.
6
When bread is done, remove pan
from unit using oven mitts.
7
Remove bread from baking pan,
(and kneading blade from bread if
necessary).
8
Allow to cool before slicing.
This method is modified by notes,
if applicable, at the end of each
recipe.
These recipes have been
developed using leading brands
of flour and fast action yeast.
