Morgan MBM-DOU20 Manuel utilisateur

USER MA UAL

Bread

Maker MBM-DOU20

E-mail: electrical.appliance@dksh.com

www.morgan.my

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PARTS IDENTIFICATI N

C N T E N T S

3

4

5

6

9

10

16

17

19

20

Parts Identification

Specifications

Important Safeguards

Special Instructions

Before First Use

Introduction To Bread Ingredients

Measuring Your Ingredients

Operating Instruction

Maintenance And Cleaning

Trouble Shooting

4 Easy Steps

Easy Recipe Guide

32

SPECIFICATI N

Measuring Cup

Measuring Spoon

Top Lid

Viewing Window

Kneader

Bread Pan

Control Panel

Main Body

Hook

RATED VOLTAGE / FREQUENCY 220-240V~ 50Hz

RATED WATTAGE 550 W

CAPACITY 2.0 LB

5

14. Metal foils or other materials must not be inserted into the bread maker when baking

as this can give rise to the risk of a fire or short circuit.

15. Do not cover the steam vents in the lid and always ensure there is adequate

ventilation around the bread maker during operation.

16. Do not operate the appliance for other than its intended use.

17. Do not use outdoors.

18. This appliance should only be used on a flat and stable heat resistant surface

19. Save these instructions carefully for future reference.

1. Basic

2. French

3. Whole wheat

4. Quick

5. Sweet

6. Ultra Fast1

7. Ultra Fast2

8. Dough

9. Gluten free

10. Cake

11. Sandwich

12. Jam

13. Yogurt

14. Bake

INTR DUCTI N T FUNCTI NS

C NTR L PANEL

4

IMP RTANT SAFEGUARDS

Before using the electrical appliance, the following basic precautions should always

be followed in order to prevent accidents or injuries to the user, other people, and

damage to property.

1. Please read these instructions carefully before operating this appliance and retain for

future reference. Always exercise safety precautions when using an electrical product.

2. Remove all packaging and any labels.

3. Before inserting the power plug into the power supply, ensure that the power voltage

and rating comply with the rated electric parameter shown on the appliance label.

4. Do not operate any appliance with a damaged cord or plug or after the appliance

malfunctions or is dropped or damaged in any manner. Return appliance to the

manufacturer or your nearest authorized service agent for examination, repair or

electrical or mechanical adjustments.

5. Do not touch hot surfaces of the appliance. Always use handles or knobs.

6. To protect against electric shock do not immerse power cord, power plugs, or housing

in water or other liquids.

7. Unplug from the power supply when not in use, before assembling or disassembling

parts, and before cleaning.

8. Do not allow power cord to hang over edges of table or touch hot surfaces.

9. WARNING: The use of accessories/attachments not recommended by the appliance

manufacturer may result in injuries.

10. This appliance is not intended for use by persons (including children) with reduced

physical, sensory or mental capabilities, or lack of experience and knowledge, unless

they have been given supervision or instruction concerning use of the appliances by a

person responsible for their safety.

11. Do not operate the appliance on or near a hot gas stove, electric burner, or in a heated

oven.

12. Do not touch any moving or spinning parts of the machine when appliance is in use.

13. Never use force to hit the top or edges of the bread pan to dislodge bread as this may

damage the bread pan.

Thank you for choosing a quality bread maker from Morgan. Please read this

Instruction Manual carefully before using it, and please keep the user manual for

future reference. We believe our easy-to-use bread maker will make your life

comfortable and more pleasurable.

PERATING INSTRUCTI N

MENU LOAF SIZE TIME + TIME – COLOR START/STOP

6

PERATING INSTRUCTI N

AFTER P WER-UP

As soon as the bread maker is plugged into the power supply, a beep will sound and

“3:00” will appear in the display. The two dots between the “3” and “00” will not flash

continuously. The arrow will point to the 2.0LB and MEDIUM which is the default setting.

TART / TOP

For starting and terminating the selected baking program

• To start a program, press the “START/STOP” button once.

• A short beep will sound and the two dots in the time display will begin to flash, indicating

that the program has started.

• All other button selections will not function at this stage except for the “START/STOP”

button after a program has begun.

• To terminate the program, press the “START/STOP” button for approx. 3 seconds until a

beep is heard, confirming that the program has been cancelled. This feature will help to

prevent any unintentional disruption to the operation of a program.

MENU

• The menu is used to set different programs. Each time it is pressed (accompanied by

a short beep) the program will vary.

• Pressing the button continuously will display the 14 menus in a cycle on the LCD

display.

• Select your desired program. The functions of 14 menus is explained below.

1. BASIC: neading, rise and baking normal bread. You may also add ingredients to add

flavor.

2. FRE CH: neading, rise and baking with longer rising time. The bread baked in this

menu usually will have a crispier crust and lighter texture.

3. WHOLE WHEAT: neading, rise and baking of whole wheat bread. This setting has

longer pre-heat time to allow the grain to soak up water and expand. It is not

recommended to use the delay function as this can affect the end results.

4. QUICK: neading, rise and baking loaf with baking soda or baking powder. Bread

baked on this setting is usually smaller with a dense texture.

5. SWEET: neading, rise and baking crispy, sweet breads.

6. ULTRA FAST-I: neading, rise and baking 2.0LB loaf in the shortest time. Usually the

bread is smaller and rougher than that made with Quick program.

7

7. ULTRA FAST-II: As above, but applicable for 1.5LB loaf.

8. DOUGH: neading and rise, but without baking. Dough is ideal for shaping to make

bread rolls, pizza, steamed bread, etc.

9. GLUTE -FREE: neading, rise and baking of Gluten-free bread. This setting has

longer pre-heat time to allow the grains to soak up water and expand. It is not

recommended to use the delay function as this can affect the end results.

10. CAKE: neading, rise and baking, rise with soda or baking powder.

11. SA DWICH: neading, rise and baking sandwich. For baking light texture bread with a

thinner crust.

12. JAM: Used for boiling jams and marmalades. Fruit or vegetables must be chopped prior

to putting them into the bread pan.

13. YOGURT: Low heating only. You can set the yogurt making time anywhere from 6 to 12

hours with a 30-minute incremental progression (the preset time by default is 10 hours).

14. BAKE: Only baking, no kneading and rise. Also used to increase the baking time on

some selected settings.

C L R

• Press this button to vary your desired selection from LIGHT, MEDIUM or DAR crust

color.

L AF SIZE

• Press this button to select the loaf size of the bread. Please note the total operation

time may vary with different loaf sizes.

DELAY (TIME + R TIME –)

• Press these buttons to delay the time for your bread maker to start. For example, you

can time your bread to be ready for dinner, or to bake while you are sleeping.

• Decide how long will it be before your bread is ready by pressing the “TIME + ” or

“TIME – ”.

• Note that the delay time should include the program baking time. That is, at the

completion of delay time, hot, freshly-baked bread can be served.

• Select the degree of browning, then pressing “TIME+” or “TIME-” to increase or

decrease the delay time at the increment of 10 minutes. The maximum delay is 13

hours.

EXAMPLE:

1. It is now 8:30p.m. To have your bread ready at 7:00am next morning, it would require

10 hours and 30 minutes.

8 9

F R FIRST-TIME USE

PERATING INSTRUCTI N

2. Select your menu, color, loaf size then press the “TIME +” or “TIME –” to add time

until 10:30 appears on the LCD.

3. Press the STOP/START button to activate the delay program.

4. The dot on the LCD will flash and will begin countdown to display the time remaining.

5. Your freshly baked bread will be ready at 7:00 in the morning.

* OTE: Your bread maker has an automatic “keep warm” setting that will keep your

bread warm for up to one hour. It is advisable not to use perishable items such as

eggs, fresh milk, fruits, onions, etc. for delayed time baking.

KEEP WARM

Bread can be automatically kept warm for 60 minutes after baking. To remove the bread,

switch the program off by pressing the START/STOP button.

MEM RY

If the power supply has been cut off when baking bread, the bread making process will

resume automatically within 10 minutes, even without pressing Start/stop button. If the cut-

off time exceeds 10 minutes, the memory will be erased, and the bread maker must be

restarted. But if the dough is no further than the kneading phase when the power supply cuts

off, you can press the “START/STOP” to resume the program from the beginning.

BAKING ENVIR NMENT

The machine may 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. It is

recommended to bake in a room temperature between 15 C and 34 C.

WARNING DISPLAY:

1. If the display shows “HHH” after the program has

commenced, (see below figure 1) the temperature

inside is still too high. Hence, the program must be

terminated. Open the lid and allow the machine to

cool down for 10 to 20 minutes before resuming

operation.

2. If the display shows “Err” after pressing START/STOP

(see below figure 2), it means that the temperature

sensor has malfunctioned. Please contact your

authorized service agent to examine/repair the

temperature sensor.

3. If the display shows “LLL” (see below figure 3) after

pressing the Start/Stop button (except the BA E

program), it means that the temperature inside is too

low (accompanied by 5 beep sounds). Press the

Start/Stop button, open the lid and allow the machine

to cool for 10 to 20 minutes to return to room

temperature. You may also select the BA E program function to increase the chamber

temperature increase rapidly.

OTE: The temperature inside the bread maker is lower than room temperature if the

bread maker is placed in a cooler place (such as air-conditioned room, cold storage).

Allow the appliance to revert to normal room temperature to resume operation.

1. Ensure all parts and accessories are in order and damage-free.

2. Clean all parts (refer to “Cleaning and Maintenance” section).

3. Set the bread maker in baking mode and bake empty for about 10 minutes.

4. After cooling it down, clean the appliance’s interior once more.

5. Dry all parts thoroughly and assemble them for ready operation.

(figure 1)

(figure 3)

(figure 2)

10 11

SPECIAL INTR DUCTI N

H W T MAKE BREAD 18. Open the Lid and add ingredients. Steam may escape through the vents in the lid

during baking. This is normal.

19. Once the process has been completed 10 beeps sound will be heard.

20. Press START/STOP button for approx. 3-5 seconds to stop the process. Open the lid

and while using oven mitts, firmly grasp the bread pan handle. Turn the pan anti-

clockwise and gently pull the pan up and out of the machine.

21. Use non-stick spatula to gently loosen the sides of the bread from the pan.

CAUTIO : The Bread pan and bread may be very hot! Always exercise caution by

using oven mitts.

22. Turn bread pan upside down onto a clean cooking surface and gently shake until

bread falls out. Remove the bread carefully from the pan and allow to cool for about

20 minutes before slicing.

23. If the START/STOP button has not been pressed at the end of operation, the bread

will be kept warm automatically for 1 hour.

24. Unplug power cord from the power supply.

OTE: Before slicing the loaf, use the hook to remove out the Kneading blade

hidden on the bottom of loaf. The loaf is hot, never use the hand to remove the

kneading blade.

F R QUICK BREADS

Quick breads are made with baking powder and baking soda that is activated by moisture

and heat. For perfect quick breads, it is suggested that all liquids be placed in the bottom

of the bread pan, dry ingredients on top. During the initial mixing of quick bread batters

and dry ingredients may collect in the corners of the pan, it may be necessary to hand mix

manually using a rubber spatula to prevent flour clumps.

AB UT ULTRA-FAST PR GRAM

The ultra-fast program enables a bread to be baked within an hour. These 2 settings can

bake a bread in 98 minutes, resulting in a slightly denser texture. Ultra-fast I is for baking

2.0LB bread while Ultra-fast II is for 1.5LB. Note: It is recommended to use a cooking

thermometer to ensure water is between 45—50 C, as this affects baking results. Bread

will not rise to the desired size if the water temperature is too low. Similarly, high water

temperature will destroy the yeast prior to rising, which also will affect the baking

performance.

1. Place the pan in position, then turn it clockwise until they click in correct position.

2. Fix the kneading blade onto the drive shafts.

3. Turn the kneaders clockwise until they click into place.

4. It is recommended to fill holes with heat-resisting margarine prior to placing the

kneaders to prevent the dough from sticking below the kneaders and to allow the

kneaders to be removed from the bread easily.

5. Place ingredients into the bread pan.

6. Remember to keep to the order mentioned in the recipe.

7. Usually water or liquids are to be placed first.

8. Then add sugar, salt and flour, and always add yeast or baking powder as the last

ingredient.

9. In case of heavy dough with high Rye or whole meal portion we advise to reverse the

order of ingredients. i.e. to fill in first the dry yeast and flour, and finally the liquid to

achieve a better kneading result.

OTE: Please refer to your recipe for the maximum quantities of the flour and

yeast to be used.

10. Use a finger to make a small indentation on one side of the flour. Add yeast to

indentation, ensuring that it does not contact with the liquid ingredients or salt.

11. Close the lid gently and plug power cord into the power supply.

12. Press the Menu button until desired program is selected.

13. Press the COLOR button to select the desired crust color.

14. Press the LOAF SIZE button to select the desired size (1.5LB or 2.0LB).

15. Set delay time by pressing Time+ or Time- button. Skip this step for immediate bread

making operation.

16. Press the START/STOP button to begin operation.

Yeast or Soda

Dry Ingredients

Water or Liquids

12 13

CLEANING AND MAINTENANCE 4. BLACK WHEAT FL UR

Black wheat flour, also called “rough flour”, is a type of high fiber flour like whole

wheat flour. To obtain the larger size after rising it must be used in combination with a

higher proportion of bread flour.

5. CAKE P WDER

Cake powder is made by grinding soft wheat or low protein wheat, which is specially

used for making cakes. Different flour may look alike, but yeast performance or

absorbability of various flour differs largely for growing areas, growth reasons, grinding

process and storage life. Experiment with different flour to test, taste and compare and

select the one which could produce the best result according to your own experiences

and taste.

6. C RN FL UR AND ATMEAL FL UR

Corn flour and oat flour are made by grinding corn and oatmeal respectively, they both

are the additive ingredients of making rough bread, which are used for enhancing the

flavor and texture.

7. SUGAR

Sugar is an important ingredient to impart a sweet taste and color of bread. While it helps

nourish yeast bread, white sugar is preferred choice. Brown, powder, or cotton sugar may

be used by special requirements.

8. YEAST

Yeast passes doughy yeasting process, produces carbon dioxide, makes bread

expand and inner fiber soft. However, yeast fast breeding needs carbohydrate in sugar

and flour as nourishment.

– 1 tsp. active dry yeast = 3/4 tsp. instant yeast

– 1.5 tsp. active dry yeast = 1 tsp. instant yeast

– 2 tsp. active dry yeast = 1.5 tsp. instant yeast

Yeast must be refrigerated or it risks being destroyed at elevated temperatures. Before

using, check the expiry date and storage life of your yeast. Store it back to the

refrigerator as soon as possible after every use. Usually the failure of bread rising is

caused by dead yeast.

The following are steps to check whether the freshness of yeast:

• Pour 1/2 cup warm water (45-500C) into a measuring cup

• Place 1 tsp. white sugar into the cup and stir, then sprinkle 2 tsp. yeast over the

water.

• Place the measuring cup in a warm place for about 10min. Do not stir the water.

• The froth should be up to 1 cup. Otherwise the yeast is dead or inactive.

1. Disconnect the appliance from the power supply and allow it to cool down prior to

cleaning.

2. Rub the interior and exterior of the bread pan using a damp cloth.

3. Do not use any abrasive cleaning agents to avoid damaging the protective non-stick

coating. The pan must be dried completely prior to assembly.

4. Fill the pan with water and allow to soak for about 30 minutes if the kneading bar is

difficult to remove from the axle for cleaning.

5. Also wipe the kneading blade carefully using a damp cloth. Note that both bread pan

and kneading blade are dishwasher-safe.

6. Use a damp cloth to clean the inner lid and window.

7. Use a wet cloth to gently clean the outer surface of the housing. Do not use any

abrasive cleaner to prevent damaging the polished surface. Never immerse the

housing into water for cleaning.

8. Ensure the appliance is dry and has cooled down completely before storing it together

with the measuring spoon and kneading blade.

INTR DUCTI N T BREAD INGREDIENTS

1. BREAD FL UR

Bread flour has high gluten content (which is also high in protein), good elasticity and

can prevent the size of the bread from sinking after rising. As the gluten content is

higher than common flour, it is ideal for making larger sized breads with higher fiber

content. Bread flour is the most important ingredient for baking bread.

2. PLAIN FL UR

Plain flour is made by mixing selected soft and hard wheat and is ideal for making

express bread or cakes.

3. WH LE WHEAT FL UR

Whole wheat flour is made by grinding whole wheat. Whole wheat flour is heavier and

more nutritious as it contains wheat skin and gluten than common flour. Breads made

with whole wheat flour is usually smaller in size. There are many recipes that combine

both whole wheat and bread flour to achieve best baking results.

14 15

INGREDIENTS WEIGHTINTR DUCTI N T BREAD INGREDIENTS

One of the most important steps for making good bread is utilizing proper amount of

ingredients. It is strongly suggested to use a measuring cup or measuring spoon for

accuracy for best results.

1. WEIGHING LIQUID INGREDIENTS

Water, fresh milk or milk powder solution should be measured with measuring cups.

Always clean the measuring cup when measuring cooking oil or other ingredients.

2. MEASURING DRY P WDER

Dry powder should be kept in its loose and natural state. Level to the mouth of the

measuring cup with a blade.

3. INGREDIENTS SEQUENCE

It is important to observe the ingredients sequence, such as: liquid ingredients, eggs,

salt and milk powder etc.

When placing the ingredients, do not wet the flour. Place the yeast on top of the dry

flour. Do not allow yeast to contact with salt.

After the flour has been kneaded for some time and a beep will sound, reminding you

to add fruit ingredients into the mixture. When added too soon, the fruit ingredient’s

flavor will diminish after prolonged mixing. Do not add perishable ingredients such as

eggs or fruit ingredients when using the delay bake function.

9. SALT

Salt is necessary to improve bread flavor and crust color. But salt can also restrain

yeast from rising. Never use too much salt in a recipe. Omit salt if necessary. Bread

would also be larger without salt.

10. EGG

Eggs can improve bread texture, make the bread more nutritious, larger, and add

special egg flavor to bread.

11. GREASE, BUTTER AND VEGETABLE IL

Grease can soften bread and extend shelf life. Butter should be melted or chopped to

small particles prior use. Stir evenly when you take it out from the refrigerator.

12. BAKING P WDER

Baking powder mainly is used to rise the Ultra-Fast bread and cake.

13 S DA

The same principle as above. It can also be used in combination with baking powder.

14. WATER AND THER LIQUIDS

Water is an essential ingredient for making bread and should ideally be between

200C and 250C. Water using Ultra Fast bread should be within 45-500C for

achieving rising speed. Water may be replaced by fresh milk or water mixed with 2%

milk powder to enhance bread flavor and improve crust color. Some recipes suggest

fruit juices to enhance bread flavor, such as apple, orange, or lemon juice and so

forth.

16 17

TR UBLE SH TINGTR UBLE SH TING

PROBLEM CAUSE SOLUTIO

Smoke from ventilation Some ingredients or residual oil Unplug the bread maker and lean the

adhere to the heating element heating element. Take pre autions not to burn

during first use. yourself. During first use, operate it dry

without ingredients. Leave lid open.

Bread bottom rust is Keeping bread warm and leaving Remove bread without keeping it warm.

too thi k it inside the bread pan for too long

auses water loss.

Diffi ulty in removing Kneader adheres tightly to the After removing bread, pour hot water into

bread shaft in bread pan. bread pan and immerse kneader for 10

minutes. Remove and lean

Stir ingredients not

Sele ted program menu is in orre t.

Sele t the proper program menu.

evenly and bake badly After operating, open over several Don’t open over at the last rise.

time and bread is dry, no brown

rust olour.

Stir resistan e is too large so that Che k kneader hole, then remove bread pan

kneader almost an’t rotate and and operate without load, if not normal,

stir adequately. onta t your agent.

Display “H:HH” after The temperature in bread maker is Press “START/STOP” button and unplug

pressing “START/STOP” too high to make bread. bread maker, then remove bread pan out and

button open over until the bread maker ools down.

Motor is stirring but Bread pan is fixed improperly or Che k whether bread pan is fixed properly

dough isn’t stirred dough is too large to be stirred. and dough is made a ording to re ipe and

the ingredients is weighed a urately.

Bread is too large to Yeast is too mu h or flour is Ensure all proper steps and measurements

lose over ex essive or water is too mu h or are orre t.

temperature is too high.

Bread is too small or No yeast or the amount of yeast is Che k the amount and performan e of yeast,

bread doesn’t rise not enough, moreover, yeast may in rease the environment temperature

have poor a tivity as water properly.

temperature is too high or yeast is

mixed together with salt or

temperature too low.

Dough overflows from

Ex essive liquids and yeast is used.

Redu e the amount of liquids and improve

the bread pan dough rigidity.

PROBLEM CAUSE SOLUTIO

Bread ollapses in the

Flour used is not strong enough to

Use bread flour or strong powder.

middle parts when make dough rise.

baking dough Yeast rate is too rapid or yeast Yeast is used under room temperature.

temperature too high.

Ex essive water makes dough too Adjust water a ording to re ipe.

wet and soft.

Bread is over sized and Too mu h flour or insuffi ient water Redu e flour or in rease water.

too dense Too many fruit ingredients or too Redu e the amount of orresponding mu h

mu h whole wheat flour. ingredients and in rease yeast.

Middle parts are hollow

Ex essive water or yeast or no salt.

Redu e properly water or yeast and

after utting bread he k salt.

Water temperature is too high. Che k water temperature.

Bread surfa e adheres There is strong glutinosity Do not add strong glutinosity ingredients

to dry powder ingredients in bread su h as butter into bread.

and bananas et .

Stir awhile Inspe t water level and bread maker.

Crust is too thi k and Different re ipes or ingredients If baking olour is too dark for the re ipe with

baking olour is too dark have great effe t on making bread, ex essive sugar, press “START/STOP” to

when making ake or baking olour will be ome very interrupt the program ahead 5-10mins of

food with ex essive dark be ause of ex essive sugar. intended finishing time. Before removing out

sugar the bread you should keep the bread or ake

in bread pan for about 20 minutes with

over losed.

BASIC

2.0LB (900g) 1.5LB (700g)

1st nead 10 min 7 min

1st Rise 20 min 20 min

2nd nead 15 min 14 min

2nd Rise 25 min 25 min

3rd Rise 40 min 40 min

Bake Time 70 min 65 min

Total Time (hrs) 3:00 2:53

eep Warm* 60 min 60 min

Add in Fruits, Nuts, etc

* 2:25 2:19

Delay Timer 13:00 13:00

18 19

EASY RECIPE GUIDEEASY RECIPE GUIDE

STEP 1

Take out the bread pan and set the kneading

blade

BUTTER

MILK

BREAD

FLOUR

WATER

SUGAR

STEP 2

Add in all the ingredients in

their respective sequence.

STEP 3

Select the menu and press start.

STEP 4

After the beep sound take the bread out and

ready to serve.

SEQUENCE F R BASIC SETTING

I GREDIE TS 2.0LB (900g) 1.5LB (700g)

1.Water 330ml 270ml

2.Oil 3 tbsp 2 tbsp

3.Salt 11/2tsp 1 tsp

4.Sugar 3 tbsp 2 tbsp

5.Flour 4 cups 3 cups

6.Yeast 1 tsp 1 tsp

1. BA IC BREAD

OTE: Add ingredients in their respective sequence, for example: To bake BASIC BREAD,

add (1) Water (2) Oil and so forth. These recommended sequence will ensure best baking

results.

* eep warm and add in Fruits, Nuts are optional.

Morgan MBM-DOU20 Manuel utilisateur

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