Mellerware Bread Maker 26500 User Manual

ma-baker  
bread maker  
Model:  
2 6 5 0 0  
6 0 0 W  
PLEASE READ ALL INSTRUCTIONS BEFORE USE  
 
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Contents  
Operating instructions  
Recipes  
Important safety instructions  
Introduction  
B efore first use  
Electrical requirements  
About this breadmaker  
About the recipes  
2
Basic breads  
4
4
4
4
4
5
B asic white bread  
S oftgrain bread  
B rown loaf  
Italian herb bread  
C heese & onion bread  
R aisin bread  
14  
14  
14  
14  
14  
14  
14  
15  
C omponents  
Control panels buttons, display and functions  
Program descriptions  
Using your breadmaker  
Using the timer  
B eeper  
Power interuption  
S licing and storing bread  
C are and cleaning  
S toring the unit  
Know your ingredients  
Measuring ingredients  
Ingredient temperatures  
Creating your own yeast breads  
Special glazes for yeast breads  
Other tips  
6
S un-dried tomato loaf  
Malt loaf  
7
8
9
9
9
9
French bread  
15  
Wholewheat breads  
Wholewheat bread  
Granary loaf  
15  
15  
10  
10  
11  
12  
13  
Quick setting  
B anana and nut bread  
Porridge oats bread  
15  
15  
13  
13  
Sweet  
Mixed fruit loaf  
C hocolate bread  
13  
15  
16  
Fastbake I  
Fastbake small white  
16  
16  
Fastbake II  
Fastbake large white  
Dough recipes  
White bread rolls  
Wholewheat bread rolls  
Hot cross buns  
Pizza base  
16  
16  
16  
17  
Jams  
Marmalade  
R aspberry and apple  
17  
17  
Cake recipes  
S tandard cake mix  
Mixed fruit cake  
17  
17  
Sandwich  
S andwich loaf  
S oftgrain sandwich loaf  
18  
18  
Further information  
B aking cycle times  
Need help? (questions and answers)  
Troubleshooting  
19  
20  
22  
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Introduction  
The smell of homemade bread wafting around the  
It’s as simple as one-two-three.  
Put in the ingredients.  
Select program from the menus and press start.  
Wait for your bread.  
home is one of those great smells. Bread, fresh out  
of the oven, with melting butter is a memorable taste  
sensation. The Morphy Richards automatic  
breadmaker can create that experience every  
morning.  
There's very little effort on the part of the baker,  
because the breadmaker is a sophisticated appliance  
with a computer memory that does all the work for  
you.  
1
2
3
But don't stop at baking bread in this appliance.  
Besides being able to do all kinds of speciality  
breads, including wholewheat, you can also prepare  
doughs for bread rolls, pizza, cake and jam.  
Everything is easy and tastes homemade - because it  
is.  
Before first use  
Before first use, please take a few minutes to read  
this instruction book and to find a place to keep it  
handy for reference. Pay particular attention to the  
safety instructions.  
the breadmaker.  
4
For first time use use oil, butter or margerine to  
grease the bread pan and bake empty for about  
10 minutes (select the Extrabake program).  
Clean once more.  
Place the kneading blade on the axle in the baking  
pan.  
1
2
3
Carefully unpack the breadmaker and remove all  
packaging materials.  
Remove any dust that may have accumulated  
during packing  
Wipe the baking pan, kneading blade and outside  
surface of the breadmaker with a clean, damp  
cloth. The bread pan is non-stick coated. Do not  
use scouring pads or any abrasives on any part of  
5
6
In manufacture it is necessary to lightly  
grease some parts of the appliance. This may  
result in the unit emitting some vapour when  
first used, this is normal.  
Electrical requirements  
Check that the voltage on the rating plate of your  
appliance corresponds with your house electricity  
supply which must be A.C. (Alternating Current).  
If the socket outlets in your home are not suitable  
for the plug supplied with this appliance, the plug  
should be removed and the appropriate one fitted.  
Note: The plug removed from the mains lead, if  
severed, must be destroyed as a plug with bared  
flexible cord is hazardous if engaged into a live  
socket outlet.  
WARNING: THIS APPLIANCE MUST BE EARTHED.  
Should the fuse in the 13 amp plug require  
changing a 13 amp BS1362 fuse must be fitted.  
About this breadmaker  
It has two settings to make a small 680g (1.5lb) or  
large 907g (2lb) loaf (approx weight - depends on  
recipe).  
The 1.5lb setting can be used to make a 1lb loaf  
for some of the recipes.  
A Fruit and Nut beep signals when extra  
ingredients can be added so they don’t get  
chopped by the kneading blade.  
About the recipes  
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.  
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Components  
Air vents  
Viewing window  
Cover  
Lid handle  
Control panel  
Air vents  
Main body  
Handle  
Baking pan  
Kneading blade  
Rotating shaft  
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Control panel buttons, display & functions  
Display window  
Shows browning level selected  
Shows weight selected  
Shows the program number  
Shows time left before completion  
(3:20, for example, is 3 hours and 20  
minutes; 0:20 is 20 minutes)  
Shows temperature warning - see  
‘Troubleshooting’  
5
6
7
8
Sweet  
1
2
3
4
Basic white  
French  
Wholewheat  
Quick  
9
Jam  
Fastbake I  
Fastbake II  
Dough  
10 Cake  
11 Sandwich  
12 Extrabake  
Light Medium Dark 1.5lb 2lb  
loaf size  
start  
stop  
Timer delay buttons  
Use to delay the start of bread  
making (all programs except  
Fastbake)  
Colour button  
For selecting crust colour from light,  
medium or dark (certain programs  
only)  
Start  
Press to start for approx 1 second, a  
beep sounds and the colon (:) flashes  
and the program starts  
Menu button  
For choosing the bread making  
program from the list 1 to 12  
Stop  
Loaf size button  
For selecting small (1.5lb) or large  
(2lb) loaf size (certain programs only)  
Press to stop for approx 2 seconds, a  
beep sounds to confirm  
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Program descriptions  
1
2
B asic white (3:00 and 2:53)  
For white and brown bread. Also for flavoured  
breads with added herbs and raisin.  
9
Jam (1:20)  
Use this setting for making jam from fresh fruits  
and marmalade from Seville oranges. Do not  
increase the quantity or allow the recipe to boil  
over the pan into the baking chamber. Should this  
happen, stop the machine immediately. Remove  
the pan carefully, allow to cool a little and clean  
thoroughly.  
French (3:50 and 3:40)  
For the baking of light weight bread such as  
french bread which has a crisper crust and light  
texture.  
3
Wholewheat (3:40 and 3:32)  
10 Cake (2:50)  
For the baking of bread containing significant  
amounts of wholewheat. This setting has longer  
preheat time to allow the grain to soak up the  
water and expand. It is not advised to use the  
delay timer as this can produce poor results.  
This setting will mix ingredients and then bake for  
a preset time. It is required to mix two groups of  
ingredients in bowls before adding to the  
breadmaker (see cake recipes).  
11 Sandwich (3:00 and 2:55)  
This is to bake light texture bread but with a softer  
but thicker crust.  
4
5
6
7
8
Quick (1:40)  
For white bread that is required in a shorter time.  
Bread baked on this setting is usually smaller with  
a dense texture.  
12 Extra bake  
(1:00)  
This setting is bake only and can be used to  
increase the baking time on selected settings. This  
is especially useful to help ‘set’ jams and  
marmalade. When started the default time is 1  
hour (1:00) minimum and counts down in 10  
minute intervals. You will have to manually switch  
this off by pressing the stop button, when you  
have completed the Extrabake process. It is  
advised that you check the condition of the bread  
or jam after 10 minutes and at 10 minute intervals.  
Sweet (2:55 and 2:50)  
For the baking of sweet type bread which gives a  
crisper crust than on basic setting. The crisper  
crust is produced by the sugar ‘burning’.  
Fastbake I (0:58)  
For preparation of a 1.5lb white loaf in a reduced  
time period. Loaves made on this setting can be  
shorter and the texture more moist.  
Pressing  
minutes.  
increases the time in increments of 10  
F astbake II (0:58)  
For preparation of a 2lb white loaf in a reduced  
time period. Loaves made on this setting can be  
shorter and the texture more moist.  
When selecting Extrabake straight after another  
program, if the message H:HH is displayed, open  
the lid, remove the pan and allow to cool for 10  
minutes. When cool, replace the baking pan and  
its contents, set program and press start.  
Dough (1:30)  
This setting only makes the dough and will not  
bake the final bread. Remove the dough and  
shape it to make bread rolls, pizza, etc. Any  
dough can be prepared on this setting. Do not  
exceed 1kg (2lb) of combined ingredients.  
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Using your breadmaker  
1
Take out the pan  
11 Progress  
The breadmaker will automatically proceed through  
the programmed stages as shown in the ‘Baking  
cycle times’ section. If the breadmaker has a  
program selected that has a second kneading  
process, beeps sound to inform that fruits and/or  
nuts may be added.  
Open the lid and remove the pan by lifting the  
handle, turning anti-clockwise and lifting out.  
Place on the work surface. It is important that the  
pan is filled with ingredients outside the machine  
so that any accidental spillage is not ignited by  
the heating elements.  
It is possible that steam will escape through the vents  
during baking, this is normal.  
2
3
Attach the blade  
Attach the kneading blade to the shaft by pushing  
on.  
12 Finish  
When the program is completed and the bread is  
Measure ingredients  
baked the display shows 0:00 and the beeper will  
sound.  
Measure the ingredients required and add them all  
into the pan in the order listed. See later section  
‘Measuring your ingredients’).  
When adding the yeast to the baking pan, take  
care that the yeast does not come into contact  
with the water or any other liquid, as it will start to  
activate immediately.  
13 Keep warm  
The keep warm function will circulate hot air for a  
further 60 minutes on most settings (see ‘Baking  
cycle times’ section). For best results, remove the  
baking pan and loaf within this period or when the  
initial program is completed. 10 beeps will be  
heard when the keep warm period is finished.  
Use tepid water 21-28ºC.  
4
P ut pan back in  
Place the baking pan back in the breadmaker,  
turning clockwise to lock into place. Close the lid.  
14 Remove the food  
Press Stop. Open the lid.  
WARNING: Use oven gloves when removing  
the baking pan (taking care as it is very hot).  
5
Plug in  
Plug into the power supply. The breadmaker will  
automatically be set to basic bread menu and normal  
time.  
Everytime you press a button you will hear a beep to  
confirm.  
15 Turn out the bread  
Allow the bread to cool in the pan for 15 minutes,  
then turn the pan upside down and tap the bread  
from the pan onto a rack to cool. Fill the pan with  
warm water immediately to prevent the blade from  
sticking to the shaft.  
6
Select program  
Choose the desired setting from the list by  
pressing the Menu button.  
Occasionally the kneading blade will stay in the  
loaf. Wait until the loaf is cool and then remove  
the blade with a wooden or plastic utensil to avoid  
damage to the non-stick surface.  
7
8
9
Select weight  
Press Loaf size button to choose between small  
or large.  
16 Always unplug the appliance after use.  
Select colour  
Choose desired crust colour by pressing Colour  
button.  
Do not open the lid whilst the breadmaker is  
operating as this will affect the quality of the  
bread, especially its ability to rise properly. Only  
open the lid when the recipe needs you to add  
additional ingredients, see recipes.  
Select the delay time  
If you wish the bread to be ready later, set the  
time delay now, as described in next section.  
Room temperature note  
The breadmaker will work well in a wide range of  
temperatures, but there could be a difference in loaf  
size between a very warm room and a very cold  
room. We recomend the room temperature should be  
between 15ºC and 34ºC.  
10 Start  
Press the Start Stop button to start the machine. The  
remaining time will count down in one minute  
increments.  
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Using the timer  
Slicing and storing bread  
Use the timer when you want the bread ready  
later, or in the morning. A maximum of 13 hours can  
be set. Check if function is available by consulting  
‘Baking cycle times’ section. Do not use this function  
with recipes that use perishable ingredients such as  
eggs, fresh milk, sour cream, or cheese.  
For best results place bread on a wire rack and  
allow to cool for 15-30 minutes before slicing.  
Use an electric knife or a sharp knife with a  
serrated blade for even slices.  
Store unused bread tightly covered in a plastic  
bag at room temperature for up to three days. If  
weather is hot and humid, store in the refrigerator  
overnight.  
For longer storage (up to one month), place bread  
in a tightly covered container in the freezer.  
If you store the bread in the refrigerator, leave it  
out to bring it to room temperature before serving.  
Since homemade bread has no preservatives it  
tends to dry out and become stale faster than  
commercially made bread.  
Leftover slightly hardened bread may be cut into  
1.3 cm (half inch) or 2.5cm (1 inch) cubes and used in  
favourite recipes to make croutons, bread pudding,  
or stuffing.  
1
Decide when you want the bread to be ready and  
calculate the difference in time btween now and  
then. For example, if you want a loaf at 8am, and  
it is now 7.30pm, the difference is 12 1/2 hours.  
2
Enter this time by pressing ‘Time  
’ and ‘Time  
buttons. Arrows will move time up or down in 10-  
minute increments. After you have pressed Start,  
the colon (:) will flash.  
If you have selected the wrong time press stop for  
2 seconds. The timer will go back to the program  
time, repeat step 1 and 2.  
3
The timer delay is up to a maximum of 13 hours.  
This is when the bread will be ready to remove  
from the machine, see page 8 item 14 ‘Remove  
the food’.  
Beeper  
The beeper sounds:  
when pressing any button;  
during the second kneading cycle of certain  
programs to indicate that cereals, fruit, nuts or  
other ingredients can be added;  
when the program finishes;  
when keep warm finishes.  
Power interuption  
After a brief power supply failure  
if the program has not yet reached rise 1, press  
Start and the program will continue using the  
automatic repeat function;  
if it has gone beyond this point, the process must  
be started from the very beginning. The  
ingredients will have to be discarded and you  
must start again with fresh ingredients.  
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Care and cleaning  
1
C aution: To prevent electrical shock, unplug  
the unit before cleaning.  
Storing the unit  
Be sure to dry all parts before storing including  
wiping any moisture from the viewing window. Close  
the lid and do not store anything on top of the lid.  
2
Wait until the breadmaker has cooled.  
IMPORTANT: Do not immerse or splash either the  
body or lid in any liquid as this may cause  
damage and/or electric shock.  
3
4
5
Exterior: Wipe the lid and outer body of the unit  
with a damp cloth or slightly dampened sponge.  
Interior: Use a damp cloth or sponge to wipe the  
interior of the breadmaker.  
Baking pan: Clean the baking pan with warm  
water, soap is not necessary. Avoid scratching the  
non-stick surface. Dry it thoroughly before placing  
it back in the baking chamber.  
Do not wash the baking pan, measuring cup,  
spoon or kneading blades in the dishwasher.  
Do not soak the baking pan for long periods as  
this could interfere with the working of the drive  
shaft.  
If the paddle becomes stuck in the bread pan,  
pour hot water over it and allow to soak for 30  
minutes. This will enable you to remove the  
paddle more easily.  
Be sure the appliance is completely cooled before  
storing away.  
Do not use any of these when cleaning  
Paint thinner  
Benzine  
Steel wool pads  
Polishing powder  
Chemical dustcloth  
Special care for the non-stick finish  
Avoid damaging the coating. Do not use metal  
utensils such as spatulas, knives or forks.  
The coating may change colour after long use,  
this is only caused by moisture and steam and will  
not affect the performance of the unit or quality of  
your bread.  
The hole in the centre of the kneading blade  
shoud be cleaned, then add a drop of cooking oil  
and replace it on the spindle in the baking pan. This  
will prevent sticking of the blade.  
Keep all air vents and openings clear of dust.  
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Know your ingredien  
Understanding baking  
Oatmeal  
Oatmeal comes from rolled or steel-cut oats. They  
It is often said that cooking is an art relying on the  
creativity of the chef while baking bread is much  
more of a science. This means that the process of  
combining flour, water and yeast results in a reaction  
that produces bread. You have to remember that  
when the ingredients combine with each other they  
produce a specific result. Read the following  
information carefully to gain a better understanding of  
the importance each ingredient plays in the  
breadmaking process.  
are used primarily to enhance flavour and texture.  
Other ingredients  
Yeasts (active dry yeast)  
Yeast through a fermentation process produces gas  
(carbon dioxide) necessary to make the bread rise.  
Yeast must be able to feed on sugar and flour  
carbohydrates in order to produce this gas. Fast action  
granular yeast is used in all recipes that call for yeast.  
There are basically three different types of yeast  
available, fresh, traditional dry active and fast action.  
It is recommended that fast action yeast be  
used. Fresh or compressed cake yeast is not  
recommended as they will produce poor results. Store  
yeast according to manufacturers instructions. Ensure  
your yeast is fresh by checking its expiration date. Once  
a package or can of yeast is opened it is important that  
the remaining contents be immediately resealed and  
refrigerated as soon as possible for future use. Often  
bread or dough, which fails to rise, is due to stale yeast  
being used. The following test can be used to  
determine whether your yeast is stale and inactive:  
Important note on flours  
Flours, while visibly similar, can be very different  
by virtue of how they were grown, milled, stored, etc.  
You may find that you will have to experiment with  
different brands of flour to help you make that perfect  
loaf. Storage is also very important, as all flours  
should be kept in an airtight container.  
All purpose flour/plain flour  
All purpose Flour is a blend of refined hard and  
soft wheat flours especially suitable for making cake.  
This type of flour should be used for recipes in the  
cake/quick bread section.  
1
2
3
4
Place half a cup of lukewarm water into a small  
bowl or cup.  
Stir 1 tsp. of sugar into the water then sprinkle 2  
tsp. of yeast over the surface.  
Place bowl or cup in a warm area and allow to sit  
for 10 minutes undisturbed.  
The mixture should foam and produce a strong  
yeast aroma. If this does not occur, discard  
mixture and start again with another packet of  
dried yeast.  
Strong white flour/bread flour  
Bread flour is a high gluten/protein flour that has  
been treated with conditioners that give dough a  
greater suitability for kneading. Bread Flour typically  
has a higher gluten concentration than All purpose  
flour; however, depending on different milling  
practices, this may vary. Strong plain flour or bread  
flour are recommended for use with this breadmaker.  
Whole wheat flour/wholemeal flour  
Sugar  
Sugar is important for the colour and flavour of  
breads. It is also food for the yeast as it is part of the  
fermentation process. Artificial sweeteners cannot be  
used as a substitute for sugar as the yeast will not react  
properly with them.  
Whole wheat flour/wholemeal flour is milled from  
the entire wheat kernel which contains the bran and  
germ and makes it heavier and richer in nutrients  
than white flour. Breads made with this flour are  
usually smaller and heavier than white loaves. To  
overcome this whole wheat flour/wholemeal flour can  
be mixed with Bread flour or strong plain flour to  
produce a high light textured bread.  
Salt  
Salt is necessary to balance the flavour of breads  
and cakes, as well as for the crust colour that develops  
during baking. Salt also limits the growth of yeast so  
the amounts shown in the recipes should not be  
increased. For dietary reasons it may be reduced,  
however, your baking may suffer.  
Self-raising flour  
Self-raising Flour contains unnecessary leavening  
ingredients that will interfere with bread and cake  
making. It is not recommended for use.  
Bran  
Bran (unprocessed) & Wheat Germ are the coarse  
outer portions of the wheat or rye grains separated  
from flour by sifting or bolting. They are often added  
in small quantities to bread for nutritional enrichment,  
heartiness and flavour. They are also used to  
enhance the texture of bread.  
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Liquids/milk  
Liquids such as milk or a combination of  
Measuring ingredients  
powdered milk and water, can be used when making  
bread. Milk will improve flavour, provide a velvety  
texture and soften the crust, while water alone will  
produce a crispier crust. Some liquids call for juice  
(orange, apple, etc) to be added as a flavour  
enhancer. Note: For most recipes we suggest the use  
of dry skimmed milk.  
The key and most important step when using your  
breadmaker is measuring your ingredients precisely  
and accurately. It is extremely important to measure  
each liquid and dry ingredient properly or it could  
result in a poor or unacceptable baking result. The  
ingredients must also be added into the baking pan  
in the order in which they are given in each recipe.  
Liquid and dry measurements are done somewhat  
differently and are as follows:  
Eggs  
Eggs add richness and a velvety texture to bread  
doughs and cakes.  
Liquid measurements  
Use the cup provided. When reading amounts, the  
measuring cup must be placed on a horizontal flat  
surface and viewed at eye level (not on an angle). The  
liquid level line must be aligned to the mark of  
measurement. A ‘guesstimate’ is not good enough as  
it could throw out the critical balance of the recipe.  
Sunflower oil  
‘Shortens’ or tenderises the texture of yeast breads.  
Butter or margarine can be used as a substitute. If  
butter or margarine is used direct from the refrigerator  
it should be softened for easier blending during the  
mixing cycle.  
Baking powder  
Baking powder is a raising agent used in cakes. This  
type of raising agent does not require rising time  
before baking as the chemical reaction works when  
liquid ingredients are added.  
Bicarbonate of soda  
Bicarbonate of soda is another raising agent not to  
be confused or substituted for baking powder. It also  
does not require rising time before baking as the  
chemical reaction works during the baking process.  
Dry measurements  
Dry measurements (especially flours) must be  
done using the measuring cup provided. The  
measuring cup is based on the American standard 8  
fluid oz cup - British cup is 10 fluid oz. Dry measuring  
must be done by gently spooning ingredients into the  
measuring cup and then once filled, levelling off with  
a knife. Scooping or tapping a measuring cup will  
pack the ingredients and you will end up with more  
than is required. This extra amount could affect the  
balance of the recipe. Do not sift the flour, unless  
stated.  
When measuring small amounts of dry or liquid  
ingredients (ie yeast, sugar, salt, powdered milk,  
honey, molasses) the measuring spoon which is  
provided must be used.  
Measurements must be  
level, not heaped as this small difference could throw  
out the critical balance of the recipe.  
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Your breadmaker produces delicious baked  
goods with ease. This machine requires only that you  
carefully follow the recipe instructions. In basic  
cooking, normally ‘a pinch of this and a dash of that’  
is fine, but not for breadmakers. Using an automatic  
breadmaker requires you accurately measure each  
ingredient for best results.  
of milk to make a glaze consistency and drizzle over  
raisin bread or sweet breads.  
Poppy/Sesame/Caraway seed/Oatmeal  
Sprinkle your choice of these seeds generously  
over just glazed bread.  
Other tips  
Ingredient temperatures  
Place all recipe ingredients into the baking pan so  
that yeast is not touching any liquid.  
All ingredients, including the machine and  
pan, and especially liquids (water or milk),  
should be warmed to room temperature 21°C  
(70°F). If ingredients are too cold, below 10°C (50°F),  
they will not activate the yeast. Extremely hot liquids,  
above 40°C (104°F), may kill the yeast.  
After completing the process of making dough in  
your breadmaker, typically when letting dough rise  
outside the breadmaker, allow 30 minutes or until  
dough doubles in size. Dough should be lightly  
greased and covered with grease proof paper and  
a dry towel. It should be placed in a warm area  
free from drafts.  
Creating your own yeast breads  
Humidity can cause problems, therefore humidity  
and high altitudes require adjustments. For high  
humidity, add an extra tablespoon of flour if  
consistency is not right. For high altitudes,  
decrease yeast amount by approximately  
teaspoon, and decrease sugar and/or water or  
milk slightly.  
The DOUGH setting is great for mixing, kneading  
and proofing (allowing dough to rise) richer dough  
like croissant doughs. Use the automatic  
breadmaker to prepare this dough so all you need  
to do is shape and bake it according to your  
recipe.  
With the breadmaker, even the most inexperienced  
baker can achieve the satisfying experience of baking a  
loaf of bread. All of the mystery and hard work is  
gone. Inside this talented machine with an electronic  
brain, the dough is mixed, kneaded, proofed and  
baked without you being present. The automatic  
breadmaker can also just prepare the dough, and  
when it's ready, you shape, allow to rise and bake in a  
conventional oven. The recipes on the following pages  
are ‘tailored’ for this breadmaker. Each recipe features  
ingredients that best compliment a particular loaf of  
1
/
4
bread, and each was tested in our machines.  
It is  
extremely important not to exceed the amounts  
of flour specified in each of the recipes or else  
it could result in unsatisfactory baking  
performance. When creating your own yeast bread  
recipes or baking an old favourite, use the recipes in  
this cookbook as a guide for converting portions from  
your recipe to your breadmaker.  
When recipes call for a ‘lightly floured surface,’  
use about 1 to 2 tablespoons of flour on the  
surface. You may want to lightly flour your fingers  
or rolling pin for easy dough manipulation.  
When you let dough ‘rest’ and ‘rise’ according to  
a recipe, place it in a warm, draught-free area. If  
the dough does not double in size, it may not  
produce a tender product.  
Special glazes for yeast breads  
If the dough you are rolling shrinks back, let it rest  
covered for a few minutes before rolling again.  
Dough may be wrapped in plastic and stored in a  
freezer for later use. Bring the dough to room  
temperature before using.  
Give your just baked bread a professional finish.  
Select one of the following special glazes to enhance  
your bread.  
After 5 minutes of kneading, open the lid and  
check the dough consistency. The dough should  
form a soft, smooth ball. If too dry, add liquid. If  
too wet, add flour (1/2 to 1 tablespoon at a time).  
Egg glaze  
Beat 1 large egg and 1 tablespoon of water  
together, brush generously. Note: apply only to  
doughs before baking.  
Melted butter crust  
Brush melted butter over just baked bread for a  
softer, tender crust.  
Milk glaze  
For a softer, shiny crust, brush just baked bread  
with milk or cream.  
Sweet icing glaze  
Mix 1 cup sifted icing sugar with 1 to 2 tablespoons  
13  
 
MW_CObm26500_Mabaker_IM.indd 13  
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Recipes  
All of the following recipes use this same general  
method:  
Italian herb bread  
11/ lb  
2 lb  
2
1
2
3
4
5
6
Measure ingredients into baking pan.  
Use tepid water 21-28ºC.  
Insert baking pan securely into unit, close lid.  
Select appropriate bread setting.  
Push start button.  
When bread is done, remove pan from unit  
oven mitts.  
W ater  
11/ cup  
1 1/ cup  
8
2
1
/
Skimmed milk powder  
Sunflower oil  
Sugar  
2
2 tbsp  
3 tbsp  
3 tbsp  
21/ tbsp  
2
21/4 tbsp  
2 1/ tbsp  
2
Salt  
11/ tsp  
2 tsp  
4 cups  
2
using  
Strong white bread flour  
Dried marjoram  
Dried basil  
Dried thyme  
Fast action yeast  
Use setting  
3 cups  
1
/
1
tsp  
2 tsp  
2 tsp  
2 tsp  
2
7
8
Remove bread from baking pan, (and kneading  
blade from bread if necessary).  
Allow to cool before slicing.  
11/ tsp  
2
11/ tsp  
2
1
/
1
tsp  
1 1/ tsp  
4
2
This method is modified by notes, if applicable, at  
1 Basic  
1 Basic  
the end of each recipe.  
These recipes have been developed using Allinson  
flours and Easybake Allinson yeast.  
Cheese & onion bread  
11/ lb  
1 cup  
2 tbsp  
2 lb  
2
W ater  
11/ cup  
tbsp  
4
1
/
Skimmed milk powder  
Sugar  
Salt  
Onion granules  
Mature grated cheddar cheese  
Strong white bread flour  
Fast action yeast  
Use setting  
2
2
1 Recipes for basic breads  
1 tbsp  
2 tbsp  
1 tsp  
1
/
tsp  
2
1
/
1
tbsp  
2 tbsp  
2
1
/
Basic white bread  
1 cup  
3 cups  
1
cups  
2
1
/
1 lb*  
1
lb  
2 lb  
4 cups  
2
3
/
1
1 1/ cup 1 1/ cups  
tsp  
/
Water  
cup  
1
1 3/ tsp  
4
8
2
2
4
1
/
Skimmed milk powder  
Sunflower oil  
Sugar  
2 tbsp  
2 tbsp  
2
2
tbsp 4 tbsp  
tbsp 4 tbsp  
1 Basic  
1 Basic  
2
1
/
2
11/ tbsp 21/ tbsp 3 tbsp  
4
4
Salt  
1 tsp  
11/ tsp 2 tsp  
Raisin bread  
4
Strong white bread flour  
Fast action yeast  
Use setting  
2 cups  
1 tsp  
1 Basic  
3 cups  
4 cups  
11/ lb  
2 lb  
2
1
1
tsp 1 1/ tsp  
W ater  
11/ cup  
1 1/ cup  
/
4
4
4
2
1 Basic  
1 Basic  
Skimmed milk powder  
Sunflower oil  
Sugar  
Salt  
Cinnamon  
Strong white bread flour  
Fast action yeast  
Raisins*  
3 tbsp  
4 tbsp  
1
/
*Use 1  
lb loaf size setting for 1 lb loaf  
3 tbsp  
2 tbsp  
4 tbsp  
3 tbsp  
2 tsp  
1 tsp  
4 cups  
2
Softgrain bread  
11/ tsp  
2
11/ lb  
2 lb  
tsp  
3
/
2
4
W ater  
11/ cup  
1 1/ cups  
3 cups  
8
2
1
1
/
/
Skimmed milk powder  
Sunflower oil  
Sugar  
2
tbsp  
4 tbsp  
4 tbsp  
3 tbsp  
2 tsp  
1
tsp  
2 tsp  
2
2
21/ tbsp  
21/ tbsp  
cup  
cup  
5
3
/
/
2
8
4
Use setting  
1 Basic  
1 Basic  
4
1
/
Salt  
tsp  
* Add the fruit when the beeper sounds.  
Sun-dried tomato loaf  
W ater  
Skimmed milk powder  
Sunflower oil  
Salt  
Dried mixed herbs  
Strong white bread flour  
Fast action yeast  
Sun-dried tomatoes  
Use setting  
4
Strong white softgrain bread flour 3 cups  
4 cups  
1
Fast action yeast  
Use setting  
1
tsp  
1 1/ tsp  
/
4
4
1 Basic  
1 Basic  
11/ lb  
2 lb  
2
1 cup  
11/ cups  
3
1
/
Brown loaf  
2
tbsp  
3 tbsp  
3 tbsp  
2
1
/
1
1 lb*  
lb  
2 lb  
21/ tbsp  
2
4
3
/
1
/
Water  
cup  
1 cup  
1
cups  
11/ tsp  
1 1/ tsp  
4
1
2
4
2
1
/
/
Skimmed milk powder  
Sunflower oil  
Sugar  
1
1
tbsp 2 tbsp  
tbsp 2 tbsp  
3 tbsp  
3 tbsp  
1
tsp  
2 tsp  
2
2
1
/
3 cups  
4 cups  
2
21/ tbsp 2 1/ tbsp 4 tbsp  
1
tsp  
1 1/ tsp  
1
/
2
2
4
2
3
1
11/ tsp 2 tsp  
cup  
cup  
/
/
Salt  
1 tsp  
4
8
2
Strong brown bread flour  
Fast action yeast  
Use setting  
2 cups  
1 tsp  
1 Basic  
3 cups  
4 cups  
1 Basic  
1 Basic  
1
tsp 1 1/ tsp  
/
1
4
2
1 Basic  
1 Basic  
1
/
*Use 1  
lb loaf size setting for 1 lb loaf  
2
14  
 
MW_CObm26500_Mabaker_IM.indd 14  
12/15/2008 1:53:47 PM  
Malt loaf  
4 Recipes for quick setting  
11/ lb  
1 cup  
1 tsp  
2 lb  
2
W ater  
Salt  
11/ cup  
4
1 tsp  
Banana and nut bread  
Ingredients group 1  
Butter (melted)  
M ilk  
M ashed banana  
Egg  
Sunflower oil  
Black treacle  
M alt extract  
Plain flour  
Fast action yeast  
Sultanas*  
2 tsp  
3 tbsp  
2 1/2 tbsp  
3 tbsp  
4 cup  
11/2 tbsp  
2 tbsp  
3 cups  
2 tbsp  
1 tbsp  
1 cup  
1
1
/
1 tsp  
1
tsp  
4
1
3
1
/
/
/
2 cup  
1 Basic  
4 cup  
Walnuts (chopped)  
Lemon rind  
cup  
2
Use setting  
1 Basic  
1 tsp  
* Add the fruit when the beeper sounds  
Ingredients group 2  
Plain flour  
Bicarboante of soda  
Baking powder  
Sugar  
2 Recipes for french bread  
11/ cup  
2
1
/
tsp  
2
1
/
tsp  
cup  
tsp  
4
1
/
French bread  
2
1
/
1
/
1 lb*  
1
lb  
2 lb  
Salt  
Use setting  
2
4
3
/
1
/
Water  
Skimmed milk powder  
Sugar  
cup  
1 cup  
tbsp 2 tbsp  
tbsp 1 tbsp  
1
2
1
cup  
tbsp  
tbsp  
4 Quick  
4
1
4
1
1
/
/
2
1
2
3
/
/
4
Method  
4
Salt  
1 tsp  
1 tsp  
1 tbsp  
3 cups  
1 tsp  
11/4 tsp  
1
2
3
Mix group 1 together in a separate bowl.  
Mix group 2 together in a second bowl.  
Pour mixture into breadpan.  
1
/
Sunflower oil  
Strong white bread flour  
Fast action yeast  
Use setting  
1 tbsp  
2 cups  
1 tsp  
1
tbsp  
2
4 cups  
1
/
1
tsp  
4
2 French 2 French 2 French  
lb loaf size setting for 1 lb loaf  
1
/
*Use 1  
Porridge oats bread  
M ilk  
Eggs (beaten)  
Sunflower oil  
Golden syrup  
Sugar  
Salt  
Plain flour  
Porridge oats  
Baking powder  
Bicarbonate of soda  
Use setting  
2
1 cup  
2
3 Recipes for wholewheat breads  
1
/
tsp  
2
2 tbsp  
1
/
Wholewheat bread  
cup  
4
1
/
1 lb*  
1
lb  
2 lb  
1 tsp  
2
3
/
Water  
cup 1 1/ cup 1 5/ cup  
2 cups  
1 cup  
4
8
8
1
/
Skimmed milk powder  
Sunflower oil  
Brown sugar  
Salt  
1 tbsp  
1
tbsp 3 tbsp  
2
1
1
/
/
1
tbsp 2 tbsp  
3 tbsp  
tsp  
tsp  
2
2
1
/
1
tbsp 3 1/ tbsp  
/
2 tbsp  
1 tsp  
2
2
2
2
11/ tsp 1 1/ tsp  
4 Quick  
4
2
Strong wholemeal bread flour 2 cups 3 cups  
4 cups  
tsp 1 1/ tsp  
1
/
Fast action yeast  
Vitamin C tablet (crushed)  
Use setting  
1 tsp  
1
4
2
-
1x100mg 1x100mg  
3 Wholewheat  
5 Sweet  
1
/
*Use 1  
lb loaf size setting for 1 lb loaf  
2
Mixed fruit loaf  
1
/
Granary loaf  
1 lb*  
1
lb  
2 lb  
2
3
/
11/ lb  
2 lb  
Water  
cup  
1 1/ cups 1 1/ cups  
1
2
4
8
3
W ater  
11/ cup  
1 5/ cup  
Skimmed milk powder  
Sunflower oil  
Sugar  
2 tbsp  
2 tbsp  
2
2
tbsp 3 tbsp  
tbsp 3 tbsp  
cup  
/
8
8
2
1
/
Skimmed milk powder  
Sunflower oil  
Soft brown sugar  
Salt  
2 tbsp  
3 tbsp  
2
1
1
/
/
2 tbsp  
3 tbsp  
5 tbsp  
2 tsp  
5 tbsp  
1 tsp  
2 cups  
cup  
4
3
1
/
2
tbsp  
Salt  
11/ tsp 1 1/ tsp  
2
4
2
11/ tsp  
Strong white bread flour  
Nutmeg  
3 cups  
4 cups  
1 tsp  
4
1
3
/
/
Granary malted brown bread flour 3 cups  
4 cups  
1 tsp  
1 x 100mg  
tsp  
tsp  
2
4
1
1
/
/
Fast action yeast  
Vitamin C tablet  
Use setting  
1
-
tsp  
Fast action yeast  
Dried mixed fruit †  
Use setting  
1 tsp  
1
tsp 1 1/ tsp  
4
4
2
1
/
1
2
/
/
cup  
cup  
cup  
4
2
3
3 W holewheat  
5 Sweet 5 Sweet 5 Sweet  
1
/
* Use 1  
lb loaf size setting for 1 lb loaf  
2
† Add the fruit when the beeper sounds  
15  
 
MW_CObm26500_Mabaker_IM.indd 15  
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Chocolate bread  
8 Recipes for dough  
11/ lb  
1 cups  
2 lb  
2
W ater  
11/ cups  
2
Egg (beaten)  
Skimmed milk powder  
Sunflower oil  
Sugar  
1 medium  
1 tbsp  
1 tbsp  
1 medium  
White bread rolls  
W ater  
Skimmed milk powder  
Butter melted  
Sugar  
1
1
tbsp  
11/ cups  
/
2
4
11/ tbsp  
1 tbsp  
2 tbsp  
2 tbsp  
2
1
3
/
/
cup  
tsp  
cups  
cup  
2
4
1
/
Salt  
1 tsp  
-
2
1
Walnuts (chopped) *  
Strong white bread flour  
Cocoa powder  
Fast action yeast  
Use setting  
Salt  
11/ tsp  
/
4
2
1
/
2
cups  
3 cups  
Strong white bread flour  
Fast action yeast  
Use setting  
31/ cups  
8
4
1
3
cup  
cup  
11/ tsp  
/
/
2
4
2
1
/
1 tsp  
5 Sweet  
1
tsp  
8 Dough  
2
5 Sweet  
* Add the walnuts when the beeper sounds  
Method  
1
2
3
4
5
6
Knead and shape the dough into 6 rolls  
Place on a greased baking tray  
Brush lightly with melted butter  
Cover for 20-25 minutes  
Allow to rise until they are double in size and glaze  
Bake for approx 15-20 minutes at 190°C  
6 Recipes for Fastbake I  
Fastbake small white  
W ater  
Strong white bread flour  
Skimmed milk powder  
Salt  
270ml  
3 cups  
2 tbsp  
1 tsp  
Wholewheat bread rolls  
W ater  
11/ cups  
4
Sugar  
4 tsp  
4 tbsp  
3 tsp  
Skimmed milk powder  
Butter (melted)  
Honey  
Brown sugar  
Salt  
Strong wholewheat bread flour  
Fast action yeast  
Use setting  
2 tbsp  
2 tbsp  
2 tbsp  
1 tbsp  
Sunflower oil  
Fast action yeast  
Use setting  
6 Fastbake  
11/ tsp  
2
1
/
3
cups  
4
7 Recipes for Fastbake II  
11/ tsp  
2
8 Dough  
Fastbake large white  
W ater  
Strong white bread flour  
Skimmed milk powder  
Salt  
Method  
360ml  
4 cups  
3 tbsp  
Follow method given for white rolls.  
Hot cross buns  
W ater  
11/ tsp  
1 cup  
2
1
/
Sugar  
5 tsp  
Butter (melted)  
Sugar  
Egg (beaten)  
Salt  
Strong white bread flour  
Cinnamon  
Nutmeg  
cup  
cup  
4
1
/
Sunflower oil  
Fast action yeast  
Use setting  
5 tbsp  
4
31/ tsp  
1
2
7 Fastbake  
1 tsp  
33/ cups  
1 tsp  
1
4
/
tsp  
4
Raisins  
1 cup  
Use setting  
8 Dough  
Method  
1
2
3
4
Divide into 8-12 pieces. Shape and flatten slightly.  
Glaze with egg and milk (but not the cross).  
Cover and allow to rise for 30 minutes.  
Bake in oven 375ºF (190ºC) for 16-18 minutes.  
16  
 
MW_CObm26500_Mabaker_IM.indd 16  
12/15/2008 1:53:47 PM  
Pizza base  
W ater  
Butter (melted)  
Sugar  
Salt  
Strong white bread flour  
Fast action yeast  
Use setting  
10 Recipes for cakes  
1 cup  
1 tbsp  
2 tbsp  
1 tsp  
Standard cake mix  
Ingredients group 1  
Butter (melted)  
Vanilla essence  
Eggs (beaten)  
Lemon juice  
23/ cups  
cup  
tsp  
3
1
/
4
4
/
1 tsp  
8 Dough  
4
3 medium  
2 tsp  
Method  
1
2
Pre-heat oven.  
Shape into a flat round shape. Place on a greased  
baking tray. Brush lightly with oil.  
Ingredients group 2  
Plain flour  
Baking powder  
Caster sugar  
15/ cup  
8
2 tsp  
1 cup  
3
4
5
Cover for 15 minutes and allow to rise.  
Add your desired topping.  
Bake at approx 200ºC until golden brown.  
Use setting  
10 Cake  
9 Recipes for jams  
Method  
1
2
3
4
Mix group 1 together in a separate bowl.  
Sieve group 2 together in a second bowl.  
Combine groups 1 and 2 together until mixed.  
Pour mixture into breadpan.  
Marmalade  
Juice from oranges  
Rind of oranges grated  
Preserving sugar  
W ater  
Pectin if needed  
Use setting  
3 medium  
2
1 cup  
1 tbsp  
2 tsp  
Mixed fruit cake  
Ingredient group 1  
Butter (melted)  
Vanilla essence  
Eggs  
3
1
/
cup  
tsp  
4
/
9 Jam  
4
3
Comments  
Lemon juice  
Dried mixed fruit  
2 tsp  
5
/
Warm the jars before filling.  
cup  
8
Use extra bake time if needed according to set of  
the marmalade and the size of the oranges.  
Remove the paddle with tongs before pouring the  
marmalade into the jars.  
Ingredient group 2  
Plain flour  
Baking powder  
Sugar  
Ground cinnamon  
Ground nutmeg  
15/ cups  
8
2 tsp  
Do not lift the lid during mixing.  
1 cup  
1
/
Seville oranges should be used for marmalade but  
are only availablel in January. If using other  
oranges pectin will be needed to firm up the  
marmalade.  
tsp  
tsp  
4
1
/
4
Use setting  
10 Cake  
This recipe will fill approximately 1 medium (400g)  
jar.  
Method  
Follow method given for standard cake mix.  
Raspberry and apple jam  
Raspberries, frozen, measured before defrosting 2 cups  
Chopped baking apples (peeled and cored)  
Preserving sugar  
1 cup  
1 cup  
Lemon juice  
Use setting  
3 tbsp  
9 Jam  
Comments  
Warm the jars before filling.  
Use tongs to remove the paddle before pouring  
the jam into prepared jars.  
Do not open lid during mixing.  
17  
 
MW_CObm26500_Mabaker_IM.indd 17  
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11 Recipes for sandwich breads  
Sandwich loaf  
11/ lb  
2 lb  
2
W ater  
Soft margerine or butter  
Salt  
Skimmed milk powder  
Sugar  
260ml  
11/ cups  
3
1
/
1
tbsp  
2 tbsp  
1 tsp  
2
1
/
tsp  
2
1
/
1
tbsp  
2 tbsp  
2
3 tbsp  
31/ tbsp  
2
Strong white bread flour  
Fast action yeast  
Use setting  
3 cups  
4 cups  
1 tsp  
3
/
tsp  
4
11 Sandwich  
Softgrain sandwich loaf  
11/ lb  
2 lb  
2
W ater  
Butter (melted)  
Salt  
Skimmed milk powder  
Sugar  
260ml  
11/ cups  
3
1
/
1
tbsp  
2 tbsp  
1 tsp  
2
1
/
tsp  
2
1
/
1
tbsp  
2 tbsp  
2
3 tbsp  
31/ tbsp  
2
Strong white softgrain bread flour 3 cups  
4 cups  
1 tsp  
3
/
Fast action yeast  
tsp  
4
Use setting  
11 Sandwich  
18  
 
MW_CObm26500_Mabaker_IM.indd 18  
12/15/2008 1:53:47 PM  
Baking cycle times  
Operation sequence and times  
Program no.  
Bread type  
and size  
Knead 1  
Rise 1  
Knead 2  
Rise 2  
Rise 3  
Bake  
Total  
Keep  
time  
Ten beeps  
warm  
indicate  
ingredients  
can be  
Hours:  
Times in minutes  
added •  
minutes  
1
2
3
Basic, small  
Basic, large  
French, small  
French, large  
9
20  
14  
15  
19  
22  
18  
20  
8
25  
25  
30  
30  
35  
35  
45  
45  
50  
50  
70  
70  
60  
65  
65  
70  
55  
60  
80  
50  
55  
35  
40  
2:53  
3:00  
3:40  
3:50  
3:32  
3:40  
1:40  
2:50  
2:55  
0:58  
0:58  
1:30  
1:20  
2:50  
2:55  
3:00  
1:00  
60  
60  
60  
60  
60  
60  
60  
60  
60  
60  
60  
10  
16  
18  
20  
40  
40  
25  
25  
5
Whole wheat, small  
9
Whole wheat, large 10  
4
5
Quick  
7
Sweet, small  
Sweet, large  
Fastbake, small  
Fastbake, large  
Dough  
10  
10  
12  
9
5
20  
20  
30  
30  
55  
55  
11  
9
5
6
7
8
9
20  
30  
40  
J am  
15  
45  
20  
mixing  
20  
20  
10 Cake  
10  
5
30  
35  
70  
60  
11 Sandwich, small  
Sandwich, large  
12 Bake  
15  
15  
40  
40  
5
5
25  
25  
40  
40  
50  
55  
60  
60  
60  
60  
Motor cycles  
on and off,  
Heating may  
cycle on  
Motor  
Heating may  
Heating  
may cycle  
Heating  
cycles on  
cycles on and cycle on  
progressing  
to continuous  
and off* to  
reach 25ºC  
off then runs  
continuously, reach 32ºC,  
and off* to  
on and off* and off to  
to reach  
reach 121ºC  
heating  
then punches 38ºC  
may also  
cycle on and  
off* to reach  
30ºC  
The delay timer is available on all programs except 6 and 7 Fastbake. Maximum delay is 13 hours  
A Fruit and Nut beep signals when extra ingredients can be added so they don’t get chopped by the kneading blade.  
* The heating is switched on only if the room temperature is lower than the indicated temperature (depending on program)  
† The heating is switched on and off only if the temperature is lower than 121ºC  
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Need help?  
Questions about general performance  
Question 7  
and operation  
When setting the timer for morning, why  
does the machine make sounds late at night?  
The machine must start operation when the time  
delay reaches the start time of the program so that  
the bread will be ready. These sounds are made by  
the motor when kneading the dough. It is a normal  
operation, not a malfunction.  
Question 1  
What should I do if the kneading blade  
comes out with the bread?  
Remove it with a pair of plastic tongs before slicing  
the bread. Since the blade can be disconnected from  
the pan, it is not a malfunction if it comes out in your  
bread.  
Question 8  
The kneading blade is stuck in the bread  
pan. After baking how do I get it out?  
The kneading blade may ‘stick’ in place after  
baking. Running warm or hot water over the blade  
should loosen it enough to be removed. If still stuck,  
soak in hot water for about 30 minutes.  
Question 2  
Why does my bread sometimes have some  
flour on the side crust?  
In some cases, the flour mix may remain on the  
corners of the baking pan. When this happens, it  
usually can be eaten or simply trim off that portion of  
the outer crust with a sharp knife.  
Question 9  
Can I wash the baking pan in the  
dishwasher?  
Question 3  
No. The baking pan and kneading blade must be  
washed by hand.  
Why isn't the dough mixing? I can hear the  
motor running.  
The Kneading Blade or baking pan may not be  
inserted properly. Make sure the pan is facing the  
right way and that it has ‘clicked’ and seated into the  
bottom of the breadmaker.  
Question 10  
What will happen if I leave the finished  
bread in the baking pan?  
Whilst still in the breadmaker for the first hour  
after baking is complete the bread ’keeps warm’ to  
prevent it becoming ‘soggy’.  
Question 4  
How long does it take to make bread?  
Timings for each setting are outlined earlier.  
Leaving the bread in the breadmaker after the  
keep warm period may result in a ‘soggy’ loaf of  
bread as excess steam (moisture) would not be able  
to escape. Remove and allow to cool on a wire rack  
after baking to prevent this.  
Question 5  
Why can't I use the timer when baking with  
fresh milk?  
The milk will spoil if left sitting in the machine too  
long. Fresh ingredients such as eggs and milk should  
never be used with the delayed timer feature.  
Question 11  
Why did the dough only partially mix? Why  
didn't it mix completely?  
The dough may be too heavy or dry. Also, the  
kneading blade or baking pan may not be inserted  
properly. Ingredients may have been added in the  
wrong order.  
Question 6  
Why do I have to add the ingredients in a  
certain order?  
This allows the breadmaker to mix the ingredients  
in the most efficient manner possible. It also serves  
to keep the yeast from combining with the liquid  
before the dough is started to mix, which is essential  
on the time delay.  
Question 12  
Why didn't the bread rise?  
The yeast could be bad, past it’s sell by date or  
possibly no yeast was added at all. Also, if the mixing  
was not complete, rising problems could develop.  
Question 13  
Why can't the delayed finish be set for more  
than 13 hours? What is the minimum time a  
cycle may be delayed?  
The maximum length of delay is 13 hours  
including the total cycle time. For example, Setting 1  
(basic small) has a cycle time of 3:20. This start is  
delayed by a maximum of 9:40. The minimum length  
of delay for each setting is 10 minutes. The delay  
clock increases and decreases in increments of 10  
minutes.  
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Questions about ingredients and  
recipes  
Question 19  
Is it important for ingredients to be at room  
temperature before adding them to the baking  
pan?  
Yes, even when the delay timer is being used.  
(Water must be between 21°C and 28°C).  
Question 14  
How do I know when to add raisins, nuts,  
etc. to the bread?  
There is a beeper tone to signal that you may add  
raisins, nuts, etc. during the second kneading cycle.  
Note: See ‘Baking cycle times’ chart for ‘Add nuts &  
raisins’ time.  
In some cases, ingredients can be broken up  
during the initial kneading cycle. Each recipe  
indicates the best time to add fruit and nuts to the  
dough.  
Question 20  
Why do the loaves vary in height and  
weight? The whole wheat/wholewheat breads  
are always shorter. Am I doing something  
wrong?  
No, it is normal for Whole Wheat and Wholemeal  
breads to be shorter and denser than Basic or French  
breads. Whole Wheat and Wholemeal flour are  
heavier than white bread flour, therefore they don’t  
rise as much during the bread making process. This  
is also true for bread containing fruit, nuts, oats and  
bran.  
Question 15  
How come my bread comes out too moist?  
What can I do?  
Humidity may affect the dough. Add an extra  
tablespoon of flour. Also, high altitude may have the  
1
/
same effect. Decrease the amount of yeast by  
Question 21  
4
teaspoon and decrease the sugar and/or water/milk  
slightly.  
Can I premix the yeast with water?  
No, the yeast must be kept dry and put into the  
baking pan last, above the flour. this is especially  
important when the delay timer is being used.  
Question 16  
Why do I get air bubbles at the top of the  
bread?  
This can be caused by using too much yeast.  
Question 22  
1
/
Decrease the yeast by  
tsp.  
Why is there a large hole in the base of the  
bread?  
4
Question 17  
This hole has been created by the kneading blade.  
Sometimes this hole is larger than normal. This is  
because the dough has rested to the side of the  
blade after the second kneading cycle - normal with  
bread makers. You could position the dough evenly  
in the base of the pan.  
Why does my bread rise and then collapse  
or crater?  
The bread may be rising too much. To reduce the  
rate of rising, reduce the amount of yeast and/or  
increase the amount of salt.  
Question 18  
Can I use my favourite bread recipes  
(traditional yeast bread) in my bread machine?  
Yes, but you will need to experiment to get the  
right proportion of ingredients. Become familiar with  
the unit and make several loaves of bread before you  
begin experimenting. Never exceed a total amount of  
5 cups dry ingredients (that includes the total amount  
of flour, oats, oatmeal, bran). Use the recipes in this  
book to help determine the ratio of dry ingredients to  
liquid and amounts of yeast, sugar, salt, and  
oil/butter/margarine to use. We advise creating your  
own bread recipes using the basic mode, then  
progress to the others, using the Baking cycle times  
chart as a guide.  
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Troubleshooting  
Possible cause  
Solution  
Bread sinks in the centre  
Too much liquid or liquid too warm  
Measure ingredients accurately. Use liquids at  
temperatures between 21°C and 28°C  
Salt was not added, causing bread to  
over rise and collapse  
Measure ingredients accurately  
Too much yeast was added  
Measure ingredients accurately, if problem persists,  
1
/
reduce yeast by  
teaspoon  
4
High humidity and hot ambient temperatures  
can cause bread to over rise and collapse  
Bake during the coolest part of the day,  
1
/
Try reducing the yeast by  
direct from the refrigerator.  
teaspoon or use liquids  
4
Do not use the timer function  
1
/
High altitudes can cause the bread to over rise  
Lid is open during baking  
Try reducing the yeast by  
teaspoon  
4
and then collapse during baking  
Do not open the lid during baking  
Bread did not rise enough  
Not enough yeast was added  
Yeast is outdated or inactive  
Too little sugar was added  
Too much salt was added, reducing the  
Measure ingredients accurately  
Never use outdated yeast. S tore in a cool, dark place  
Measure ingredients accurately  
Measure ingredients accurately  
action of the yeast  
Water was too hot and killed the yeast  
Use liquids at temperatures between 21°C and 28°C  
Yeast has been activated before program has started Take care that yeast does not come in contact with  
liquid before program 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  
Measure ingredients accurately  
Too much liquid  
Hot liquids accelerated the yeast action  
Too much flour or not enough salt  
Use liquids at temperatures between 21°C and 28°C  
Measure ingredients accurately  
Bread dry with dense texture  
Not enough liquid added  
Measure ingredients accurately  
Flour may be passed use by date, or be dry causing  
Try increasing liquid by 1 tablespoon at a time  
wet/dry imbalance  
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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,  
Measure ingredients accurately. Never exceed the  
dried fruits, syrups and grains will make dough heavy. stated amounts in the recipe  
This will slow down the rising and prevent the bread  
from baking through  
Bread over browned  
Too much sugar  
Measure ingredients accurately  
C rust colour set too high  
S et crust colour to light  
Bread has large holes in texture  
Water was too hot and killed the yeast  
Too much liquid  
Use liquids at temperatures between 21°C and 28°C  
Measure ingredients accurately  
Too much yeast  
Measure ingredients accurately  
High humidity and hot ambient temperatures  
and 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 program and start the  
program again.  
E:EE message on display  
The temperature sensor is disconnected  
Refer to Mellerware 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 margerine. 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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