Bread Mixes; Ingredient Temperatures; F.a.q - Morphy Richards 48321 Mode D'emploi

BM48319MEE Rev1-A4-Print:9225 47507 MEE pump - Jon

Bread Mixes

Ingredient Temperatures

All ingredients, including the machine and pan, and especially liquids (water or milk),
should be warmed to room temperature 21°C (70°F).
Conversion Chart
Do not use a kitchen tablespoon or teaspoon as they are inaccurate.

F.A.Q.

Questions about general performance and operation.
What should I do if the kneading blade comes out with the bread/
Why does my bread sometimes have some flour on the side crust?
Why isn't the dough mixing? I can hear the motor running.
How long does it take to make bread?
Why can't I use the timer when baking with fresh milk?
Why do I have to add the ingredients in a certain order?
When setting the timer for morning, why does the machine make sounds late at night?
The kneading blade is stuck in the bread pan. After baking how do I get it out?
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Can I wash the baking pan in the dishwasher?
What will happen if I leave the finished bread in the baking pan?
Why did the dough only partially mix? Why didn't it mix completely?
Why didn't the bread rise?
What is the minimum and maximum time a cycle may be delayed?
How do I know when to add raisins, nuts, etc. to the bread?*
Why does my bread comes out too moist? What can I do?
Why do I get air bubbles at the top of the bread?
Why does my bread rise and then collapse or crater?
Can I use my favourite bread recipes (traditional yeast bread) in my bread machine?
Is it important for ingredients to be at room temperature before adding them to the
baking pan?
Why do the loaves vary in height and weight? The whole wheat/wholewheat breads are
always shorter. Am I doing something wrong?
Can I premix the yeast with water?
Why is there a large hole in the base of the bread?
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