Morphy Richards 48268, Instructions Manual

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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 Bake during the coolest part of the day. Try reducing
and increase yeast activity 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 Whenever possible, remove bread from the baking pan and cool on a wire rack before
collected on the baking pan keep warm period ends
The wet/dry balance of the ingredients may Measure ingredients accurately
be incorrect
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 program and start the
program again.
E:EE message on display
The 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 8, ‘Using your breadmaker’. When the
bread pan is removed from the machine after the baking program 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.
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