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Indicates the program setting selected for the breadmaker.
Initiates or cancels the breadmaking operation.
Shows the bake time and countdown.
Selects the program setting for different bread types.
Allows setting a timer for delayed bake function.
Selects the desired bread crust colour (light, medium, dark).
For white and mixed bread; kneads dough three times, beeps for additional ingredients.
For white/mixed bread; shorter rising time, smaller loaf.
For French white bread; longer rising and baking for a thicker crust.
For recipes with baking powder and cake; stirs once then bakes.
For wholemeal breads; lower volume, denser texture, longer rising/baking.
For dough preparation; pan not heated, crust colour must not be selected.
Adds extra baking time to achieve a crispier crust.
Offers three degrees of crust colour: light, medium, and dark.
Starts or stops the program after settings are selected.
Combines programs with a time delay function for convenience.
Tips on cooling, slicing, and storing homemade bread for freshness.
Lists items not to be used for cleaning the breadmaker.
Guidance on protecting the non-stick coating of the baking pan.
Instructions for safely storing the breadmaker after use.
Details on different flour types like all-purpose, strong, and whole wheat.
Blend of hard and soft wheat flours, suitable for cakes and quick breads.
High gluten/protein flour for dough tolerance and better kneading.
Milled from entire kernel, heavier; often mixed with bread flour.
Produces gas for rising; requires sugar and flour for activation.
Important for colour and flavour; acts as food for yeast.
Balances flavour, aids crust colour; limits yeast growth.
Milk improves flavour and texture; water yields a crispier crust.
How to accurately measure liquids using the provided cup.
Techniques for accurately measuring dry ingredients like flour.
Add richness and a velvety texture to doughs and cakes.
Tenderises texture; butter or margarine can be used as substitute.
Raising agent for quick breads/cakes; chemical reaction starts with liquid.
Raising agent; chemical reaction works during baking process.
Ingredients and setting for Granary bread.
Ingredients and setting for Italian herb bread.
Ingredients and setting for Cheese 'n' Onion bread.
Ingredients and setting for Basic white bread.
Ingredients and setting for Brown bread.
Ingredients and setting for Softgrain bread.
Ingredients and setting for Olive bread.
Ingredients and setting for French bread.
Ingredients and setting for Sun-dried tomato bread.
Ingredients and setting for Peanut butter bread.
Ingredients and setting for Chunky nut bread.
Ingredients and setting for Sunny orange bread.
Ingredients and setting for Raisin bread.
Ingredients and setting for Malt loaf.
Ingredients and setting for Chocolate bread.
Ingredients and setting for Mixed fruit bread.
Ingredients and setting for Spicy cheddar bread.
Ingredients and setting for Cranberry nut bread.
Ingredients and setting for 100% wholemeal bread.
Ingredients and method for Russian kulich dough.
Ingredients and method for pizza dough.
Ingredients and method for white rolls.
Ingredients and method for wholemeal rolls.
Ingredients and method for Raspberry braid.
Ingredients and method for Hot cross buns.
Ingredients and method for Croissants.
Ingredients and method for doughnuts.
Ingredients and method for a standard cake mix.
Ingredients and method for Banana nut cake.
Ingredients and method for Apple & walnut cake.
Ingredients and setting for gluten free bread.
Ingredients and setting for gluten free mixed fruit cake.
Answers to common questions about breadmaker operation and performance.
Answers to common questions regarding ingredients and recipes.
Identifies causes like excess liquid or temperature, and provides solutions.
Troubleshoots issues like inactive yeast or insufficient sugar/salt.
Addresses causes like excess yeast or liquid, and suggests adjustments.
Explains causes like insufficient liquid or old flour, and offers solutions.
Addresses issues like excess liquid from fruit or rich ingredients.
Causes like too much sugar or high crust colour setting.
Troubleshoots issues like hot liquids, excess yeast, or humidity.
Addresses bread left too long or incorrect ingredient balance.
Indicates operation in very cold or hot rooms, or high internal temperature.
Indicates the program setting selected for the breadmaker.
Initiates or cancels the breadmaking operation.
Shows the bake time and countdown.
Selects the program setting for different bread types.
Allows setting a timer for delayed bake function.
Selects the desired bread crust colour (light, medium, dark).
For white and mixed bread; kneads dough three times, beeps for additional ingredients.
For white/mixed bread; shorter rising time, smaller loaf.
For French white bread; longer rising and baking for a thicker crust.
For recipes with baking powder and cake; stirs once then bakes.
For wholemeal breads; lower volume, denser texture, longer rising/baking.
For dough preparation; pan not heated, crust colour must not be selected.
Adds extra baking time to achieve a crispier crust.
Offers three degrees of crust colour: light, medium, and dark.
Starts or stops the program after settings are selected.
Combines programs with a time delay function for convenience.
Tips on cooling, slicing, and storing homemade bread for freshness.
Lists items not to be used for cleaning the breadmaker.
Guidance on protecting the non-stick coating of the baking pan.
Instructions for safely storing the breadmaker after use.
Details on different flour types like all-purpose, strong, and whole wheat.
Blend of hard and soft wheat flours, suitable for cakes and quick breads.
High gluten/protein flour for dough tolerance and better kneading.
Milled from entire kernel, heavier; often mixed with bread flour.
Produces gas for rising; requires sugar and flour for activation.
Important for colour and flavour; acts as food for yeast.
Balances flavour, aids crust colour; limits yeast growth.
Milk improves flavour and texture; water yields a crispier crust.
How to accurately measure liquids using the provided cup.
Techniques for accurately measuring dry ingredients like flour.
Add richness and a velvety texture to doughs and cakes.
Tenderises texture; butter or margarine can be used as substitute.
Raising agent for quick breads/cakes; chemical reaction starts with liquid.
Raising agent; chemical reaction works during baking process.
Ingredients and setting for Granary bread.
Ingredients and setting for Italian herb bread.
Ingredients and setting for Cheese 'n' Onion bread.
Ingredients and setting for Basic white bread.
Ingredients and setting for Brown bread.
Ingredients and setting for Softgrain bread.
Ingredients and setting for Olive bread.
Ingredients and setting for French bread.
Ingredients and setting for Sun-dried tomato bread.
Ingredients and setting for Peanut butter bread.
Ingredients and setting for Chunky nut bread.
Ingredients and setting for Sunny orange bread.
Ingredients and setting for Raisin bread.
Ingredients and setting for Malt loaf.
Ingredients and setting for Chocolate bread.
Ingredients and setting for Mixed fruit bread.
Ingredients and setting for Spicy cheddar bread.
Ingredients and setting for Cranberry nut bread.
Ingredients and setting for 100% wholemeal bread.
Ingredients and method for Russian kulich dough.
Ingredients and method for pizza dough.
Ingredients and method for white rolls.
Ingredients and method for wholemeal rolls.
Ingredients and method for Raspberry braid.
Ingredients and method for Hot cross buns.
Ingredients and method for Croissants.
Ingredients and method for doughnuts.
Ingredients and method for a standard cake mix.
Ingredients and method for Banana nut cake.
Ingredients and method for Apple & walnut cake.
Ingredients and setting for gluten free bread.
Ingredients and setting for gluten free mixed fruit cake.
Answers to common questions about breadmaker operation and performance.
Answers to common questions regarding ingredients and recipes.
Identifies causes like excess liquid or temperature, and provides solutions.
Troubleshoots issues like inactive yeast or insufficient sugar/salt.
Addresses causes like excess yeast or liquid, and suggests adjustments.
Explains causes like insufficient liquid or old flour, and offers solutions.
Addresses issues like excess liquid from fruit or rich ingredients.
Causes like too much sugar or high crust colour setting.
Troubleshoots issues like hot liquids, excess yeast, or humidity.
Addresses bread left too long or incorrect ingredient balance.
Indicates operation in very cold or hot rooms, or high internal temperature.
General| Model | IB48260 |
|---|---|
| Brand | Morphy Richards |
| Type | Bread Maker |
| Power | 600W |
| Programs | 12 |
| Display | LCD |
| Weight | 4.5 kg |
| Crust Control | Light, Medium, Dark |
| Capacity | 2 lb |
| Timer | 13 hours |
