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High altitudes can cause the bread to over rise
and then collapse during baking.
Try reducing the yeast by 1⁄4 teaspoon.
Lid (4) is open during baking.
Do not open the lid during baking.
Bread did not rise enough
Not enough yeast was added.
Measure ingredients accurately.
Yeast is outdated or inactive.
Never use outdated yeast. Store in a cool, dark place.
Too little sugar was added.
Measure ingredients accurately.
Too much salt was added, reducing the action of
the yeast.
Measure ingredients accurately.
Water was too hot and killed the yeast.
Use liquids at temperatures between 21°C and 28°C.
Yeast has been activated before programme has
started.
Take care that yeast does not come in contact with liquid
before programme has started.
Bread rises too much
High humidity and hot ambient temperatures can
cause bread to over rise.
Bake during the coolest part of the day. Try reducing the yeast
by 1⁄4 teaspoon or use liquids directly from the refrigerator.
Do not use the Timer function.
Too much yeast.
Measure ingredients accurately.
Too much liquid.
Measure ingredients accurately.
Hot liquids accelerated the yeast action.
Use liquids at temperatures between 21°C and 28°C.
Too much flour or not enough salt.
Measure ingredients accurately.
Bread dry with dense texture
Not enough liquid added.
Measure ingredients accurately.
Flour may have passed the use by date, or be
dry causing wet/dry imbalance.
Try increasing liquid by 1 tbsp at a time.
Bread under baked with soggy centre
Too much liquid from fresh or canned fruit.
Always drain liquids well as specified in the recipe. Water may
have to be reduced slightly.
Large amounts of rich ingredients like nuts,
butter, dried fruits, syrups and grains will make
dough heavy. This will slow down the rising and
prevent the bread from baking through.
Measure ingredients accurately. Never exceed the amounts in
the recipe.
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.
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
program and start the program again.
E:EE message on display
Temperature sensor is disconnected.
Refer to Morphy Richards Helpline.
Difficult to remove from the Baking Pan
(6)
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 5, ‘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.
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