Morphy Richards 48200, Инструкция по эксплуатации

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21
Banana nut bread
Premeasure ingredient groups (sieve together
ingredient Group 2). Place in bowls near Breadmaker.
Ingredient group 1
Butter
2 tbsp
Milk 1 tbsp
Banana (mashed) 1 cup
Egg 1 large
Walnuts (chopped)
1/
2
cup
Lemon Rind 1 tsp
Ingredient group 2
Unbleached All Purpose Flour
1
1/
2
cups
Bicarbonate of Soda
1/
2
tsp
Baking Powder
1/
4
tsp
Granulated Sugar
1/
2
cup
Salt
1/
4
tsp
Use setting 10
Method
Follow method given for standard cake mix.
Apple & walnut cake
Premeasure ingredient groups (sieve together
ingredient Group 2). Place in bowls near Breadmaker.
Ingredient group 1
Softened Butter
2 tbsp
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 Flour
2 cups
Bicarbonate of Soda
1/
2
tsp
Baking Powder
1/
4
tsp
Granulated Sugar
1/
2
cup
Salt
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 squeeze out 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 –this is found in the cell walls of fruit and the
amount present depends on the type of fruit and
the age of the fruit.
b) Sugar
c) Lemon Juice
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 contents,
therefore 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.
Using oven gloves slowly pour the jam into
prepared jar(s).
Allow to cool thoroughly and once cool place the
jam in the fridge.
Jam recipe
Ingredients Plum Strawberry
Fruit 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 and using the
▲
arrow on the
control panel, press until the display reads 1.00.
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.