Morgan MBM-1020 User manual

USER MA UAL
Bread
Maker MBM-1020
E-mail: [e-mail]
www.morgan.my
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PARTS IDENTIFICATION
C O N T E N T S
3
3
4
5
6
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
SPECIFICATION
Top Lid
Viewing Window
Control Panel
Vent
Kneading Blade
Bread Pan
Housing
Hook
Measuring Spoon
Measuring Cup
RATED VOLTAGE / FREQUENCY 220-240V~ 50Hz
RATED WATTAGE 550 W
CAPACITY 2.0 L

5
17. Always operate the appliance on a secure, dry and level surface.
18. Do not use outdoors.
19. This appliance has been incorporated with a grounded plug. Please ensure that the
power supply in your house is earthed.
20. The appliance is not intended to be operated by means of an external timer or
separate remote-control system.
21. Do not operate the unit without the bread pan in place to avoid damaging the
appliance.
22. Save these instructions.
1. FOR UICK PROGRAM
With Quick program, the bread maker can finish making a loaf in a shorter time with
baking powder or soda in place of yeast. To obtain perfect quick bread, it is suggested
that all liquid ingredients shall be placed at the bottom of the bread pan and dry
ingredients on the top, but during the initial kneading, some dry ingredients may
collect at the corners of the pan, so in order to avoid flour clumps, you may use a
rubber spatula to help to knead dough.
2. FOR ULTRA FAST PROGRAM
The Ultra fast program lets you finish making a loaf in the shortest time, so the loaf
may be a little denser in texture. For Ultra fast bread, water temperature is very critical
for fermentation performance. If water temperature is too low, the loaf will not rise to
the expected size. Similarly, if water temperature is too high, yeast is likely to lose
activity, affecting fermentation performance. Note that water temperature should be
within the range of 48ºC–50ºC. Before making Ultra fast bread, use a thermometer to
measure the water temperature.
4
IMPORTANT SAFEGUARDS
Before using the electrical appliance, please ensure that the following basic
precautions should always be followed:
1. READ ALL INSTRUCTIONS CAREFULLY
2. Before using, ensure that the voltage of your power supply corresponds to that shown
on the rating plate.
3. Do not operate any appliance with a damaged cord or plug or after the appliance
malfunctions, or it is dropped or damaged in any manner. Return the appliance to
manufacturer or the nearest authorized service agent for examination, repair or
electrical or mechanical adjustment.
4. Do not touch hot surfaces.
5. To protect against electric shock, do not immerse cord, plugs, or housing in water or
other liquids.
6. Unplug from the power supply when not in use, before assembling or disassembling
parts, and before cleaning.
7. Do not allow the power cord to hang over edge of table or hot surfaces.
8. The use of accessory attachments not recommended by the appliance manufacturer
may be hazardous and cause injuries.
9. Do not place on or near a hot gas or electric burner, or in a heated oven.
10. Do not touch any moving or spinning parts of the machine when baking.
11. Never switch on the appliance without filling the bread pan with ingredients.
12. Never beat the bread pan on the top or edge to remove the pan as this may damage it.
13. Metal foils or other materials must not be inserted into the bread maker as this can
increase the risk of a fire or short circuit.
14. Close supervision is necessary when this appliance is used by children or persons with
reduced physical, sensory or mental capabilities.
15. Never cover the bread maker with a towel or any other material, so as to allow heat
and steam to escape freely. A fire can be caused if it is covered by, or comes into
contact with combustible material.
16. Do not use the appliance for other than its intended use.
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.
SPECIAL INSTRUCTIONS

6
BEFORE FIRST USE
INTRODUCTION TO BREAD INGREDIENTS
The appliance may emit a little smoke and odour when you turn it on for the first time. This
is normal and will soon stop. Ensure that the appliance has sufficient ventilation around it.
1. Ensure all parts and accessories are complete and free of damage.
2. Clean all the parts according to the section “Cleaning and Maintenance”.
3. Set the bread maker on Bake mode and bake empty for about 10 minutes. Then allow
it to cool down and clean all the detached parts again.
4. Dry all parts thoroughly and assemble them. Your bread maker is ready for use.
1. BREAD FLOUR
Bread flour has high gluten content (which can also be called high-gluten flour which
contains high protein), it has good elasticity and can prevent the size of the bread from
collapsing after rising. As the gluten content is higher than ordinary flour, it can be used for
making larger sized bread with more fibre. Bread flour is the most important ingredient in
bread making.
2. PLAIN FLOUR
Plain flour is flour that contains no baking powder, and ideal for making express bread.
3. WHOLE-WHEAT FLOUR
Whole-wheat flour is ground from grains. It contains wheat skin and gluten, is heavier and
more nutritious than ordinary flour. The bread made with whole-wheat flour is usually
smaller in size. Most recipes usually combine whole -wheat flour and bread flour to
achieve the best results.
4. BLACK WHEAT FLOUR
Also called “rough flour”, it is a variation of high fiber flour, and is similar to whole-wheat
flour. To obtain the large size after rising, it must be used in combination with high
proportion of bread flour.
5. SELF-RISING FLOUR
This is a type of flour that contains baking powder, especially used in cake making.
7
6. CORN FLOUR AND OATMEAL FLOUR
Corn flour and oatmeal flour are ground from corn and oatmeal separately. They are the
additive ingredients of making rough bread, used for enhancing the flavour and texture.
7. SUGAR
Sugar is an important ingredient to increase the sweet taste and color of bread. It is also
considered as an enhancement in yeast bread. White sugar is normally used. Brown
sugars, powdered sugars or cotton sugars may be used in certain cases.
8. YEAST
After the yeasting process, the yeast will produce carbon dioxide. The carbon dioxide will
expand bread and soften the bread’s inner fiber. However, yeast breeds rapidly and thus,
needs carbohydrate in sugar and flour as nourishment.
NOTE:
– 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 stored in the refrigerator, as the fungus in it will be destroyed at high
temperatures. Be sure to check the production date and storage life of your yeast before
using.
Store it back to the refrigerator as soon as possible after each use. Usually the failure of
bread rising is caused by bad yeast.
The methods described below will ensure the freshness and activity of your yeast:
1. Pour 1/2 cup warm water (45ºC–50ºC) into a measuring cup.
2. Put 1 tsp. white sugar into the cup and stir, then sprinkle 2 tsp. yeast over the water.
3. Warm the measuring cup for about 10 minutes. Do not stir the water.
4. The froth should be up to 1 cup. Otherwise the yeast is dead or inactive.
9. SALT
Salt is necessary to improve the flavor and crust color of the bread. However, salt can also
prevent yeast from rising. Never use too much salt in a recipe. Bread would be larger if
made without salt.
10.EGG
Eggs can improve bread texture and make the bread more nutritious and larger in size.

8 9
MEASURING YOUR INGREDIENTSINTRODUCTION TO BREAD INGREDIENTS
11.GREASE, BUTTER AND VEGETABLE OIL
Grease can soften bread and delay storage life. Butter should be melted or chopped to
small pieces before using.
12.BAKING POWDER
Baking powder is used as a propellant in Ultra fast breads and cakes. This propellant does
not require rising time before baking because chemical reaction only takes place when
liquid ingredients are added.
13.SODA
Similar to baking powder, soda can be also used in combination with baking powder.
14.WATER AND OTHER LI UIDS
Water is an essential ingredient for making bread. It is recommended to use water that is
between 20ºC and 25ºC. Alternatively, water may be replaced with fresh milk or water
mixed with 2% milk powder, which may enhance bread flavor and improve crust color.
Some recipes may call for juice for the purpose of enhancing bread flavor, e.g. apple,
orange or lemon juice and so forth.
One of the important steps of good bread making is proper amount of ingredients. It is
strongly suggested to use a measuring cup or measuring spoon to obtain accurate
amounts, otherwise the bread will be affected.
1. WEIGHING LI UID INGREDIENTS
Water, fresh milk or milk powder solution should be measured with measuring cups.
Observe the level of the measuring cup with your eyes horizontally. When you measure
cooking oil or other ingredients, clean the measuring cup thoroughly without any residues.
2. DRY MEASUREMENTS
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 with more
than is required. This extra amount could affect the balance of the recipe. When
measuring small amounts of dry ingredients, the measuring spoon must be used.
Measurements must be level, not heaped as this small difference could affect the recipe.
3. ADDING SE UENCE
The sequence of adding ingredients should be abided. The recommended sequence is:
liquid ingredient, eggs, salt and milk powder etc.
When adding ingredients, ensure flour is not completely wet, as yeast can only be placed
on top of dry flour. Another important point to note is that yeast cannot come into contact
with salt. When using a long delay function, it is not advisable to add perishable
ingredients such as eggs, fruit ingredient.

10 11
OPERATING INSTRUCTIONOPERATING INSTRUCTION
MENU
The bread maker features 12 program, selectable by pressing the MENU button. A short
beep will sound when it is pressed, allowing you to choose your desired program
displayed on the LCD panel.
PROGRAM
1: Basic
For white and mixed breads, it mainly consists of wheat flour or rye flour. The bread has a
compact consistency. The bread brown can be adjusted by setting the COLOR button.
2: French
For light breads made from fine flour. French bread requires special timing and
temperatures to achieve that wonderful crispy, nicely browned crust. This is not suitable for
baking recipes requiring butter, margarine or milk.
3: Whole wheat
This program is ideal for breads with a high proportion of whole wheat and rye flour. These
breads are generally heavier and more compact than lighter breads. For better results, do
not use the timer function.
4: Quick
This program allows you to produce breads in about half the time as the basic. However,
breads produced are smaller and less airy. Note: the loaf size and delay time are not
applicable.
5: Sweet
Use this program for baking breads with high amounts of sugar, proteins, raisins and
chocolates - all of which tend to increase browning. Due to a longer phase of rising the
bread will be light and airy.
6: Ultra Fast
This program is ideal for kneading, rise and baking loaf in the shortest time possible.
Usually the bread made is smaller and rougher than that made with Quick program. Note:
the delay time is not applicable.
7: Gluten Free
Bake breads using gluten-free flour with this program.
8: Dough
This is a program without a baking phase, ideal for kneading and rising, and preparing
dough for making bread rolls, pizza, braids and buns. Note: color and loaf size are not
applicable.
TIME +
1.Basic
2.French
3.Whole Wheat
4.Quick
5.Sweet
6.Ultra Fast
7.Gluten Free
8.Dough
9.Jam
10.Cake
11.Sandwich
12.BAke
TIME -
COLOR
LOAF
MENU
START
STOP
INTRODUCTION OF CONTROL PANEL
We reserve the right to amend/modify the control panel without prior notification
AFTER START-UP
1. A beep will sound as soon as the bread maker is plugged into the power supply.
2. The colon symbol (:) will not flash continuously.
3. “1” is the default program, “2.0lb” and “Medium” are default settings.
START/STOP
1. This button starts, pause and stops selected operation program(s).
2. To start a program, press the START/STOP button once.
3. A short beep will sound and the colon symbol (:) will flash as selected program starts.
4. Any other button will be inactive except the START/STOP button after selected
program begins.
5. To stop the program, press and hold START/STOP button for 2 seconds. A long beep
will sound and selected program will switch off.
PAUSE
1. To pause the program during operation, press the START/STOP button.
2. Operation will be paused but settings will be memorized.
3. Remaining time will flash on the LCD screen.
4. To resume operation, press START/STOP button again. Operation will also resume if
buttons are not pressed within 10 minutes.

12 13
OPERATING INSTRUCTIONOPERATING INSTRUCTION
TIMER
TIME (“TIME＋” or “TIME－”)
1. Adjust the timer duration using the “TIME＋” or “TIME－” buttons.
2. The timer can be pre-programmed for a maximum of 13 hours (included
pre-programmed time).
3. Each press of the “TIME＋” or “TIME－” button resets the time pre-set by 10 minutes.
4. The pre-set times of the programs cannot be altered.
Example of timer function usage
1. The time is 8:30pm and you want your bread to be ready by 7:00am next morning. It
is therefore 10 hours and 30 minutes ahead.
2. Add your ingredients into the baking pan. Ensure that the yeast inside the pan does
not come into contact with liquid and salt.
3. The baking pan into the bread maker and close the lid.
4. Press MENU to select the desired program, the bread size (LOAF/SIZE) and crust
doneness (COLOR).
5. Set the desired time using “TIME＋”or “TIME－” timer at 10:30 for end of baking time
and press the START/STOP button. The time indicator “:” will flash on the LCD
display, indicating the bread will be ready at the selected time.
6. Press and hold the START/STOP button until a beep sounds to cancel the timer
function.
7. The bread will be automatically kept warm inside the bread maker for one hour.
OTE: Do not use the timer function when using fresh ingredients such as eggs, milk,
cream or cheese since they spoil faster.
MEMORY
Should power supply be cut off during the course of bread making, the process will
resume automatically within 10 minutes, even without the pressing START/STOP button. If
the interruption time exceeds 10 minutes, the memory will be erased. As such, all
ingredients inside the bread pan should be discarded and the baking process should begin
anew. If the dough has not risen when the power supply is cut off, press the START/STOP
directly to continue the program from the beginning.
ENVIRONMENT
The bread maker works well in a wide range of temperature. However, there may be
differences in loaf size between a very warm room and a very cold room. We suggest that
the room temperature should be within the range of 15ºC to 34ºC.
9: Jam
This program is ideal for cooking jam. Fruits must be cut into small pieces before placing
them into the baking pan. The kneading blade automatically keeps the ingredients stirred
through the process, complementing your freshly baked bread! Note: color, loaf size and
delay time are not applicable.
10: Cake
This program kneads, rise with soda or baking powder and bake. Note: loaf size is not
applicable.
11: Sandwich
Kneading, rise and baking bread for making sandwich, for baking light texture bread with
thinner crust.
12: Bake
This program only bakes the dough without prior kneading or rising. It also bakes bread
which is not fully baked. Note: loaf size and delay time are not applicable, but the
operation time is adjustable by pressing the “TIME＋” or “TIME－” button once to increase
/ decrease by 1 minute. The adjustable time range is 10-60 minutes.
COLOR
Press the COLOR button to select from Light, Medium or Dark crust.
ote: COLOR function may not be applicable for some programs. For more details,
please refer to the corresponding program described in “ME U” section.
LOAF/SIZE
This function allows you to select the size of the bread, whether 1.5lbs or 2.0lbs. When
you select the desiredsize, the LCD will display the corresponding size. (Note: SIZE
function may not be applicable for some programs. For more details, please refer to the
corresponding program described in “MENU” section).

14 15
OPERATING INSTRUCTIONOPERATING INSTRUCTION
11. During operation, the appliance will prompt you to add fruit or nut ingredients into the
bread pan by a series of beeps (except the programs of Dough, am and Bake).
12. Once the process has been completed, 10 beeps will be heard. Press START/STOP
button for several seconds to stop the process and remove the bread. Use oven mitts
to open the lid, hold and lift up the bread pan, and remove the bread from the bread
maker.
CAUTIO : The bread pan and bread is extremely hot! Always handle with care.
13. Allow the bread pan to cool down before removing the bread. Then use non-stick
spatula to gently loosen the sides of the bread from the pan.
14. Turn the bread pan upside down onto a wire cooling rack or clean cooking surface
and gently shake until bread is dislodged from the bread maker.
15. Allow the bread cool for about 20 minutes before slicing. It is recommended to slice
bread with an electric cutter or dentate cutter rather than fruit or kitchen knives;
otherwise the bread may be deformed.
16. If START/STOP button is not pressed at the end of the baking process, the bread will
be kept warm automatically for 1 hour (if applicable),
17. When keep warm is finished, a series of beeps will sound. Unplug the power cord
from the power supply and allow bread maker to completely cool before cleaning and
storing.
18. CAUTION: Before slicing the loaf, use the hook to remove the kneading blade
embedded in the loaf at the bottom of the baking pan. As the loaf is hot, never use
your hand to remove the kneading blade.
OTE: If bread is not consumed, it is advisable to store any remaining bread in a
sealed plastic bag or container. Bread can be stored for about three days in room
temperature, or more inside the refrigerator. Storage time is at most ten days. As
homemade bread does not contain any preservatives, storage time is not as long
compared to those available in the supermarkets.
WARNING DISPLAY
1. If the display shows “HHH” after you have pressed START/STOP button, 5 beeps will
sound, indicating that the temperature inside the bread maker is still too high. Open
the lid and let the machine cool down for 10 to 20 minutes before resuming.
2. If the display shows “LLL” after you have pressed START/STOP button, 5 beeps will
sound, indicating that the temperature inside of bread pan is too low. Place the bread
maker into a higher temperature environment and resume operation. (Except for the
bake program)
3. If the display shows “EE0” after you have pressed START/STOP button, beeps will
sound, indicating that the temperature sensor has cut a circuit, press START/STOP
button to stop the beeps from sounding. If the “EE0” warning in the LCD continues to
flash, have the circuit sensor checked by an Authorized expert. If the display shows
“EE1”, it means the temperature sensor has experience a short circuit.
USING YOUR BREAD MAKER
1. Place the bread maker on a firm and flat surface.
2. Open the lid and set the pan in position by turning it in clockwise until it clicks in the
correct position.
3. Insert the kneading blade onto the drive axle. It is recommended to fill the crevice with
heat-resisting margarine prior to placing the kneading blade to avoid dough from
sticking to the kneading blade, and also to ensure the kneading blade can be removed
easily from the bread.
4. Place ingredients into the bread pan. Add water or liquid substance first, then add
sugar, salt and flour, always add yeast or baking powder as the final ingredient.
5. Make a small indentation on top of the flour with your finger, add yeast into the
indentation, ensuring it does not come into contact with liquid or salt.
( OTE: The maximum quantity of flour and yeast is 550g or 2.5 spoons)
6. Close the lid gently and plug the power cord into the power supply.
7. Press the MENU button until your desired program is selected. Press the COLOR
button to select the desired crust color (if applicable).
8. Press the LOAF/SIZE button to select the desired size (if applicable).
9. Set the delay time by pressing “TIME＋” or “TIME－” button. Skip this step if you want
the bread maker to start working immediately.
10. Press the START/STOP button to begin operation.

16 17
TROUBLE SHOOTINGMAINTENANCE AND CLEANING
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.
Disconnect the machine from the power supply and allow it to cool down before
cleaning.
1. BREAD PAN:
Remove the bread pan by turning it in anti-clockwise, then pull at the handle to remove it.
Wipe the inside and outside of the pan with a damp cloth. Do not use any sharp or
abrasive agents as these may damage the non-stick coating. The pan must be dried
completely before installing or storing.
OTE: Insert the bread pan in correctly and press it down. If it cannot be inserted,
adjust the pan lightly to position it correctly and press it down.
2. KNEADING BLADE:
Use the hook to remove the kneading blade. Wipe the blade carefully with a cotton damp
cloth. Both the bread pan and kneading blade are dishwasher safe.
3. HOUSING:
Gently wipe the outer surface of housing with a wet cloth. Do not use any abrasive
cleansers, as this would damage the polished surface. Never immerse the housing into
water for cleaning.
4. LID:
The lid can be disassembled from the appliance to clean by tilting it at a 45° angle. (See
the fig.1)
5. STORAGE:
Before the bread maker is packed for storage, ensure that it has completely cooled down,
clean and dry, and the lid is closed.
fig.1

18 19
4 EASY STEPSTROUBLE SHOOTING
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
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.
BUTTER
MILK
BREAD
FLOUR
WATER
SUGAR
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.
BUTTER
MILK
BREAD
FLOUR
WATER
SUGAR
STEP 3
Select the menu and press start.
BUTTER
MILK
BREAD
FLOUR
WATER
SUGAR
STEP 4
After the beep sound take the bread out and
ready to serve.

20 21
EASY RECIPE GUIDEEASY RECIPE GUIDE
SE UENCE FOR FRENCH SETTING
FRENCH
900G 700G
LIGHT MEDIUM DARK LIGHT MEDIUM DARK
1st Knead 18 min 18 min 18 min 16 min 16 min 16 min
1st Rise 40 min 40 min 40 min 40 min 40 min 40 min
2nd Knead 22 min 22 min 22 min 19 min 19 min 19 min
2nd Rise 30 min 30 min 30 min 30 min 30 min 30 min
3rd Rise 50 min 50 min 50 min 50 min 50 min 50 min
Bake Time 65 min 70 min 75 min 60 min 65 min 70 min
Total Time (hrs) 3:45 3:50 3:55 3:35 3:40 3:45
Keep Warm* 60 min 60 min 60 min 60 min 60 min 60 min
Add in Fruits, Nuts, etc * 2:35 2:40 2:45 2:30 2:35 2:40
I GREDIE TS 900g 700g
1.Water 330ml 270ml
2.Oil 2 tbsp 2 tbsp
3.Salt 2 tsp 1 tsp
4.Flour 32/3cups 3 cups
5.Yeast 1 tsp 1 tsp
2. FRENCH BREAD
SE UENCE FOR BASIC SETTING
BASIC
900G 700G
LIGHT MEDIUM DARK LIGHT MEDIUM DARK
1st Knead 10 min 10 min 10 min 9 min 9 min 9 min
1st Rise 20 min 20 min 20 min 20 min 20 min 20 min
2nd Knead 15 min 15 min 15 min 14 min 14 min 14 min
2nd Rise 25 min 25 min 25 min 25 min 25 min 25 min
3rd Rise 45 min 45 min 45 min 45 min 45 min 45 min
Bake Time 60 min 65 min 70 min 55 min 60 min 65 min
Total Time (hrs) 2:55 3:00 3:05 2:48 2:53 2:58
Keep Warm* 60 min 60 min 60 min 60 min 60 min 60 min
Add in Fruits, Nuts, etc * 2:15 2:20 2:25 2:10 2:15 2:20
I GREDIE TS 900g 700g
1.Water 330ml 270ml
2.Oil 2 tbsp 2 tbsp
3.Salt 1 tsp 1 tsp
4.Sugar 2 tbsp 11/2 tbsp
5.Flour 32/3cups 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.
* Keep warm and add in Fruits, Nuts are optional.
OTE: Add ingredients in their respective sequence, for example: To bake FRENCH
BREAD, add (1) Water (2) Oil and so forth. These recommended sequence will ensure best
baking results.
* Keep warm and add in Fruits, Nuts are optional.

22 23
EASY RECIPE GUIDEEASY RECIPE GUIDE
SE UENCE FOR UICK SETTING
UICK
900G
LIGHT MEDIUM DARK
1st Knead 10 min 10 min 10 min
1st Rise 10 min 10 min 10 min
2nd Knead 10 min 10 min 10 min
2nd Rise –––
3rd Rise 30 min 30 min 30 min
Bake Time 65 min 70 min 75 min
Total Time (hrs) 2:05 2:10 2:15
Keep Warm* 60 min 60 min 60 min
Add in Fruits, Nuts, etc * 1:40 1:45 1:50
I GREDIE TS 900g
1.Water (40-50ºC) 320ml
2.Oil 2 tbsp
3.Salt 11/2tsp
4.Sugar 2 tbsp
5.Flour 31/2cups
6.Yeast 2 tsp
4. QUICK BREAD
SE UENCE FOR WHOLE WHEAT SETTING
WHOLE WHEAT
900G 700G
LIGHT MEDIUM DARK LIGHT MEDIUM DARK
1st Knead 10 min 10 min 10 min 9 min 9 min 9 min
1st Rise 25 min 25 min 25 min 25 min 25 min 25 min
2nd Knead 20 min 20 min 20 min 18 min 18 min 18 min
2nd Rise 35 min 35 min 35 min 35 min 35 min 35 min
3rd Rise 65 min 65 min 65 min 65 min 65 min 65 min
Bake Time 60 min 65 min 70 min 55 min 60 min 65 min
Total Time (hrs) 3:35 3:40 3:45 3:27 3:32 3:37
Keep Warm* 60 min 60 min 60 min 60 min 60 min 60 min
Add in Fruits, Nuts, etc * 2:50 2:55 3:00 2:45 2:50 2:55
I GREDIE TS 900g 700g
1.Water 330ml 270ml
2.Oil 21/2tbsp 2 tbsp
3.Salt 2 tsp 11/2tsp
4.Brown Sugar 2 tbsp 2 tbsp
5.Milk Powder 2 tbsp 11/2tbsp
6.Flour 2 cups 2 cups
7.Whole Wheat 2 cups 1 cups
8.Yeast 11/2tsp 11/2tsp
3. WHOLE WHEAT BREAD
OTE: Add ingredients in their respective sequence, for example: To bake WHOLE WHEAT
BREAD, add (1) Water (2) Oil and so forth. These recommended sequence will ensure best
baking results.
* Keep warm and add in Fruits, Nuts are optional.
OTE: Add ingredients in their respective sequence, for example: To bake QUICK BREAD,
add (1) Water (2) Oil and so forth. These recommended sequence will ensure best baking
results.
* Keep warm and add in Fruits, Nuts are optional.

24 25
EASY RECIPE GUIDEEASY RECIPE GUIDE
SE UENCE FOR ULTRA FAST SETTING
ULTRA FAST
900G 700G
LIGHT MEDIUM DARK LIGHT MEDIUM DARK
1st Knead 10 min 10 min 10 min 10 min 10 min 10 min
1st Rise ––––––
2nd Knead 5 min 5 min 5 min 5 min 5 min 5 min
2nd Rise ––––––
3rd Rise 33 min 33 min 33 min 28 min 28 min 28 min
Bake Time 45 min 50 min 55 min 40 min 45 min 50 min
Total Time (hrs) 1:33 1:38 1:43 1:23 1:28 1:33
Keep Warm* 60 min 60 min 60 min 60 min 60 min 60 min
Add in Fruits, Nuts, etc * 1:23 1:28 1:33 1:13 1:18 1:23
I GREDIE TS 900g 700g
1.Water (40-50ºC) 330ml 270ml
2.Oil 3 tbsp 2 tbsp
3.Salt 1 tsp 1 tsp
4.Sugar 2 tbsp 2 tbsp
5.Flour 32/3cups 3 cups
6.Yeast 2 tsp 2 tsp
6. ULTRA FA T BREAD
SE UENCE FOR SWEET SETTING
SWEET
900G 700G
LIGHT MEDIUM DARK LIGHT MEDIUM DARK
1st Knead 10 min 10 min 10 min 10 min 10 min 10 min
1st Rise 5 min 5 min 5 min 5 min 5 min 5 min
2nd Knead 20 min 20 min 20 min 20 min 20 min 20 min
2nd Rise 30 min 30 min 30 min 30 min 30 min 30 min
3rd Rise 45 min 45 min 45 min 45 min 45 min 45 min
Bake Time 60 min 65 min 70 min 55 min 60 min 65 min
Total Time (hrs) 2:50 2:55 3:00 2:45 2:50 2:55
Keep Warm* 60 min 60 min 60 min 60 min 60 min 60 min
Add in Fruits, Nuts, etc * 2:25 2:30 2:35 2:20 2:25 2:30
I GREDIE TS 900g 700g
1.Water 330ml 270ml
2.Vegetable Oil 3 tbsp 2 tbsp
3.Salt 11/2tsp 1 tsp
4.Sugar 4 tbsp 3 tbsp
5.Milk Powder 2 tbsp 11/2 tbsp
6.Flour 31/2cups 3 cups
7.Yeast 1 tsp 1 tsp
5. WEET BREAD
OTE: Add ingredients in their respective sequence, for example: To bake SWEET BREAD,
add (1) Water (2) Oil and so forth. These recommended sequence will ensure best baking
results.
* Keep warm and add in Fruits, Nuts are optional.
OTE: Add ingredients in their respective sequence, for example: To bake ULTRA FAST
BREAD, add (1) Water (2) Oil and so forth. These recommended sequence will ensure best
baking results.
* Keep warm and add in Fruits, Nuts are optional.

26 27
EASY RECIPE GUIDEEASY RECIPE GUIDE
SE UENCE FOR DOUGH SETTING
DOUGH
900G
1st Knead 20 min
1st Rise –
2nd Knead –
2nd Rise 30 min
3rd Rise 40 min
Bake Time –
Total Time (hrs) 1:30
SE UENCE FOR GLUTEN FREE SETTING
GLUTEN FREE
900G 700G
LIGHT MEDIUM DARK LIGHT MEDIUM DARK
1st Knead 12 min 12 min 12 min 12 min 12 min 12 min
1st Rise 20 min 20 min 20 min 20 min 20 min 20 min
2nd Knead 13 min 13 min 13 min 13 min 13 min 13 min
2nd Rise 50 min 50 min 50 min 50 min 50 min 50 min
3rd Rise 50 min 50 min 50 min 50 min 50 min 50 min
Bake Time 50 min 55 min 60 min 45 min 50 min 55 min
Total Time (hrs) 3:15 3:20 3:25 3:10 3:15 3:20
Keep Warm* 60 min 60 min 60 min 60 min 60 min 60 min
Add in Fruits, Nuts, etc * 2:38 2:43 2:48 2:33 2:38 2:43
I GREDIE TS 900g 700g
1.Water 220ml 180ml
2.Vegetable Oil 2 tbsp 2 tbsp
3.Salt 11/2tsp 1 tsp
4.Sugar 2 tbsp 11/2 tbsp
5.Egg 22
6.Flour 31/2cups 3 cups
7.Yeast 2/3tsp 2/3tsp
7. GLUTEN FREE BREAD
OTE: Add ingredients in their respective sequence, for example: To bake GLUTEN FREE
BREAD, add (1) Water (2) Oil and so forth. These recommended sequence will ensure best
baking results.
* Keep warm and add in Fruits, Nuts are optional.
OTE: Add ingredients in their respective sequence, for example: add (1) Water (2) Oil and
so forth.
I GREDIE TS 900g
1.Water 330ml
2.Oil 2 tbsp
3.Salt 11/2tsp
4.Refined Flour 31/2cups
5.Sugar 2 tbsp
6.Yeast 1 tsp
8. DOUGH

28 29
EASY RECIPE GUIDEEASY RECIPE GUIDE
SE UENCE FOR CA KE SETTING
CAKE
–
LIGHT MEDIUM DARK
1st Knead 6 min 6 min 6 min
1st Rise 5 min 5 min 5 min
2nd Knead 10 min 10 min 10 min
2nd Rise 9 min 9 min 9 min
3rd Rise –––
Bake Time 50 min 55 min 60 min
Total Time (hrs) 1:20 1:25 1:30
Keep Warm* 60 min 60 min 60 min
Add in Fruits, Nuts, etc * 1:04 1:09 1:14
I GREDIE TS
1.Egg 4
2.Sugar 140g
3.Butter 130g
4.Self-raising Flour 100g
5.Yeast 1/4tsp
10. CAKE
SE UENCE FOR JAM SETTING
JAM
1st Knead –
1st Rise 15 min
2nd Knead –
2nd Rise –
3rd Rise 45 min
Bake Time 20 min
Total Time (hrs) 1:20
I GREDIE TS
1.Smash Strawberry 4 cups
2.Sugar 1 cup
3.Pudding Powder 1 cup
9. JAM
NOTE: Add ingredients in their respective sequence as per below step.
1. Add in eggs and sugar into the bread pan.
2. Choose program no. 10 (CAKE) then press start, let it beat till even.
3. When kneading blade is speeding up add in the butter, let it beat till even then add in
the self-raising flour and yeast during high speed.
4. When kneading blade is stop, use spatula gently scrape down the flour that stick on the
side of the inner pan.
5. Put down the cover and let it bake.
* Keep warm and add in fruits, nuts are optional.

30 31
EASY RECIPE GUIDE
SE UENCE FOR BA KE SETTING
BAKE
–
1st Knead –
1st Rise –
2nd Knead –
2nd Rise –
3rd Rise –
Bake Time 10-60 min
Keep Warm 60 min
Add in Fruits, Nuts, etc * –
Total Time (hrs) 1:00
12. BAKE
The BAKE function is just to heat or re-heat
the bread again
EASY RECIPE GUIDE
SE UENCE FOR SANDWICH SETTING
SANDWICH
900G 700G
LIGHT MEDIUM DARK LIGHT MEDIUM DARK
1st Knead 15 min 15 min 15 min 15 min 15 min 15 min
1st Rise 40 min 40 min 40 min 40 min 40 min 40 min
2nd Knead 5 min 5 min 5 min 5 min 5 min 5 min
2nd Rise 25 min 25 min 25 min 25 min 25 min 25 min
3rd Rise 40 min 40 min 40 min 40 min 40 min 40 min
Bake Time 50 min 55 min 60 min 45 min 50 min 55 min
Total Time (hrs) 2:55 3:00 3:05 2:50 2:55 3:00
Keep Warm* 60 min 60 min 60 min 60 min 60 min 60 min
Add in Fruits, Nuts, etc * 1:59 2:04 2:09 1:54 1:59 2:04
I GREDIE TS 900g 700g
1.Water 330ml 270ml
2.Butter/Margarine 2 tbsp 2 tbsp
3.Salt 2 tsp 11/2 tsp
4.Sugar 2 tbsp 11/2 tbsp
5.Dry Milk 2 tbsp 11/2 tbsp
6.Bread Flour 32/3cups 3 cups
7.Dry Yeast 1 tsp 1 tsp
11. ANDWICH BREAD
OTE: Add ingredients in their respective sequence, for example: To bake SANDWICH
BREAD, add (1) Water (2) Butter and so forth. These recommended sequence will ensure
best baking results.
* Keep warm and add in Fruits, Nuts are optional.

32 33
零 件 识 别
内 容
33
33
34
35
35
36
38
39
45
46
48
49
零件识别
规 格
重要安全指示
特别指示
第一次使用前
面包成分介绍
计量材料
操作指示
保养与清洗
故障检修
4个简易步骤
简易食谱指南
规 格
ⶨ㺨ギ⊓㔋⡥㗍╖㟜⟇ⶪ㑞ㅹ☚ギ⊪㈐⫒㔩⤏⼋㔓⌙
额定电压/频率 220-240V~ 50Hz
额定功率 550 W
容 积 2.0 L

34 35
1. 快速操作程序 (FOR QUICK PROGRAM)
此快速操作程序，可让面包机在放入发酵粉或梳打，以及酵母后，在短
时间内即可完成一条面包的制作。要以更完美有效的方法制作面包，可
把湿的液体状材料放入面包盘的下方；而干的材料则放在上方，但在开
始揉捏时，一些干的材料可能会集中在面包盘旁边，所以为了避免面粉
变成面团，您可用橡胶刮刀以帮助更完全均匀的揉捏面团。
2. 额外加速程序(FOR ULTRA FAST PROGRAM)
此额外加速程序可让您在更短的时间之内完成一条面包的制作，您的面
包的质感也许会更加紧实。此额外加速程序，水温是影响面包发酵效能
最关键之处，如果水温太低，面包就无法发酵到它应有的大小；相对的，
假如水温太高，酵母即可失去其活性而影响发酵的效能。因此，最佳的
水温应该在摄氏48ºC-50ºC，如要设定额外加速程序，可使用温度计测量
水温。
重要的安全指示
在使用本产品前，请务必遵循以下指示
1. 请仔细阅读所有指示。
2. 使用之前，确定您的电压及电源与所显示的额定面板相符。
3. 假如面包机的电源线或插头破损、发生故障或掉落等各种形式的破损，
都不可使用。把面包机送还生产商或者附近授权代理做检测、修理或做
机件调整。
4. 不可触摸灼热的表面。
5. 为避免触电，不可把面包机电源线、插头或机身外壳浸泡在水里或其他
液体。
6. 没有使用时、在组装或拆装零件前、或要清洗前，请务必把电源插头拔
出来。
7. 避免把电源线掉挂在桌子边缘或灼热表面。
8. 生产商不建议使用其他附加零件，以避免造成危险或伤害。
9. 避免置放或靠近热气炉或电炉，或灼热的烤炉。当面包机在烘培时，避
免触摸正在运转的任何机件。
10. 还未放入材料于面包烤盘之前，绝不可启动面包机。
11. 在取出面包盘时，不可敲打面包盘上方或边缘，这将使之损坏。
12. 不可把金属箔片或其他材料放入面包机内，这可增加着火或电源短路的
风险。
13. 如有儿童、行动不便、及神智不清的人在使用本产品时，必须要严加
监督。
14. 不可用毛巾或其他材料覆盖面包机，让面包机的热气自由散开，如覆盖
或接触易燃物时，随时会有着火的可能性。
15. 不可以本产品作其他与原有设计以外的用途。
16. 使用产品时，在务必是在安全、干燥及平坦表面操作。
17. 不可在户外使用本产品。
18. 本产品已经附装固定的插座，请确保您住家的电源是有接地线。
19. 本产品的设计不可与其他计时器或遥控系统衔接使用。
20. 面包盘未置入前，不可操作，避免损坏产品。
21. 请收藏好此指示内容。
感谢您选择了Morgan 优良面包制造机，请在使用前，务必仔细阅读此指示
说明书，并以此说明书作为今后使用的参考，我们相信这款操作简单的面
包制作机必定能够让您的生活更加悠然自在、欢乐无穷。
特 别 指 示
第一次启动使用时，面包机可能会散发一点烟或异味，这是正常现象，
此现象很快就会停止，请确保本产品置放在通风好的地方。
1. 请确保所有零件是完整无损的。
2. 根据“清洗与保养”处的指示清洗所有的零件。
3. 设定面包机在“Bake 烘培”的状态，在烘培完成后，空置10分钟让面包
机冷却，然后再清洗所有能取出的零件。
4. 把所有零件完全抹干并重新组装，以随时备用
第一次使用前

36 37
面包成分介绍面包成分介绍
1. 面包粉
面包粉含较高的面筋(因此也称为高筋面粉，含较高蛋白质)，它有较好的
弹性，可避免面包在发酵之后再缩小，所以它的面筋比一般面粉较高，它
可制作较大的面包，纤维也较高。面包粉是面包制作最重要的材料。
2. 白面粉
白面粉(中筋面粉)不含发粉，是快速制作面包最理想的材料。
3. 全 麦 面 粉
全麦面粉源自谷物，含有麦麸皮及麦麸，比起一般的面粉，它含较浓及较
高的营养价值。以全麦面粉制作的面包比较小，大部分的面包是以全麦面
粉混合面包粉一起制作，以达致最好的面包制作。
4. 黑 麦 面 粉
也称为“粗面粉”，是由高纤维面粉变化而成，与全麦面粉相似。想要把
面包发酵得更大，就一定要与较多量的面包粉混合使用。
5. 自 发 面 粉
是一种含有发粉的面粉，多用于蛋糕的制作。
6. 玉 米 面 粉 与 燕 麦 面 粉
玉米面粉与燕麦面粉分别源自玉米及燕麦，是制作较粗面包的添加材料，
7. 糖
糖是增加面包的甜味及颜色的重要材料，也可说是面包酵母的好帮手，通
常多用白糖，在某
些情况也会用黄糖、粉糖或棉糖。
8. 酵 母
在发酵过后，酵母会产生二氧化碳，二氧化碳可使面包发大也可软化面包
内部的纤维。然而，由于酵母可快速发酵，需要糖内及面粉的碳水化合物
滋养。
注意:
–1茶匙活性干酵母= 3/4 茶匙速发酵母
– 1.5 茶匙活性干酵母= 1 茶匙速发酵母
–2茶匙活性干酵母= 1.5 茶匙速发酵母
酵母必须要存放在冰箱里，因为高温时，酵母将被细菌破坏，使用酵母前，
请留意酵母的生产及存放期。每次使用后就要马上放回冰箱，很多时候面
包发酵失败都是由于坏了的酵母而造成。
以下的检测方法是确保酵母的新鲜及活性:
1. 把1/2 杯温水(约摄氏45ºC - 50ºC)倒入量杯。
2. 放入1汤匙的白糖，搅一搅，再洒入2茶匙的酵母到水里。
3. 把量杯的水弄热10 分钟，不可搅拌水。
4. 这时泡沫应该会升至1满杯。不然就是酵母已经无效或不再活跃。
9. 盐
盐是增进面包的味道以及面包皮颜色的必需材料。然而，盐也会阻止面包
发酵的材料，因此盐不可超量使用，如果面包不用盐，面包可发酵得较大。
10.鸡 蛋
鸡蛋可使面包的质感更好，而且面包更富营养及可帮助发酵得更大。
11.油 脂 、 牛 油 及 菜 油
油脂可使面包软化及可延长存放期限。在使用牛油前，应该先溶化或切至
小颗粒状。
12.发酵粉
发酵粉是在额外加速制作面包或蛋糕时的催化剂，此催化剂在烘烤前不需
要发酵，而是渗入液体材料时才会产生化学反应。
13.苏 打
与发酵粉的功能相近，也可与发酵粉一起使用。
14.水 与 其 他 液 体
水是制作面包很重要的材料，建议使用温度为摄氏20ºC 至25ºC 之间。
偶尔，也可以用鲜奶来代替水或加入2% 奶粉于水里，可增进面包的口感及
面包皮的颜色。一些面包食谱可使用果汁以增进面包的口感，如苹果汁、
橙汁或柠檬汁等。

38 39
操作指示材料测量
要制作完好面包的其中一个重要步骤就是使用适当份量的材料，强力推荐
使用量杯及量勺以取得确实计量的材料，不然面包的好坏将受到影响。
1. 量 液 体 材 料
水、鲜奶及奶粉液状是由量杯测量。以您的眼睛水平线作为观察标准。当
测量食油或其他材料时，一定要把量杯彻底清洗干净，不可留有任何其他
材料的残渣。
2. 干 性 材 料 的 测 量
干性材料必须以量勺轻微的放入量杯，一旦放满，则以刀子将多余的去
除，量杯多出的材料。你可放入多出量杯并轻敲杯子使其材料充满。太过量
的材料也会影响接下来的成品。假如要测量少量的材料，就一定要使用量
勺，而且份量一定要准确，因为一匙的差别都会影响我们的制作成品。
3. 加 入 材 料 的 顺 序
材料放入的顺序必须要遵循，建议的顺序分别是液状材料，鸡蛋，盐及
奶粉等。
当加入材料时，确保面粉没有完全湿透，因为酵母必须要放在干的面粉上
面。另一点要注意的是，酵母绝不可与盐接触。当要使用比较长时间的制
作功能，建议不用容易腐坏的材料，比如鸡蛋、及含水果成分的材料。
TIME +
1.Basic
2.French
3.Whole Wheat
4.Quick
5.Sweet
6.Ultra Fast
7.Gluten Free
8.Dough
9.Jam
10.Cake
11.Sandwich
12.BAke
TIME -
COLOR
LOAF
MENU
START
STOP
控制面板的介绍
本公司保留绝对权力以调整/改善控制面板而无须预先通知。
启 动 之 后
1. 当面包机的电源插头插入电源启动后，将会发出“哔”的声音。
2. 显示( : ) 冒号的符号将会持续闪烁。
3. “1”是内附的程序，“2.0lb ”及“Medium ”是内附的设定。
启动/停 止
1. 此启动、暂停及停止是多种选择操作程序的键。
2. 要启动程序，只要按一次START/STOP (启动/停止)键即可。
3. 当选择了程序并按下启动键后，产品将发出短暂“哔”声，此(:)冒 号
符号就会闪烁。
4. 当选择了程序后，只可按下START/STOP 启动键，此时其他的功能键都不
会行使功能。
暂 停
1. 要暂停止程序，可按START/STOP 启动/停止键3 秒 。
2. 操作将会停止，但是设定仍然会在机件的记忆体内。
3. 剩余的时间将会在LCD 液晶屏闪烁。
4. 要重新启动操作，可再按START/STOP 启动/停止键，如果10 分钟内，即
使没有按键，操作也会继续。