Kenwood BM230 User Manual

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BM230

Page 2

700g 900g

bm bn

boclbp bq br bs

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1 2 3

7 8 9

13 14 15

19 20

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10 11 12

700g 900g

16 17

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safety

Read these instructions carefully and retain for future reference.

Remove all packaging and any labels.

Do not touch hot surfaces. Accessible surfaces are liable to get hot during use. Always use oven gloves to remove the hot bread pan.

To prevent spillages inside the oven chamber, always remove the bread pan from the machine before adding the ingredients. Ingredients that splash onto the heating element can burn and cause smoke.

Do not use this appliance if there is any visible sign of damage to the supply cord or if it has been accidentally dropped.

Do not immerse this appliance, the supply cord or the plug in water or any other liquid.

Always unplug this appliance after use, before fitting or removing parts or before cleaning.

Do not let the electrical supply cord hang over the edge of a work surface or allow it to touch hot surfaces such as a gas or electric hob.

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

Do not place your hand inside the oven chamber after the bread pan has been removed as it will be very hot.

Do not touch moving parts within the Bread Maker.

Do not exceed the maximum flour and raising agent quantities specified in the recipes supplied.

Do not place the Bread Maker in direct sun light, near hot appliances or in a draught. All these things can affect the internal temperature of the oven, which could spoil the results.

Do not use this appliance outdoors.

Do not operate the Bread Maker when it is empty as this could cause it serious damage.

Do not use the oven chamber for any type of storage.

Do not cover the vents in the lid or sides of the machine and ensure there is adequate ventilation around the bread maker during operation.

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This appliance is not intended to be operated by means of an external timer or separate remote-control system.

Do not immerse either the bread maker body or the outside base of the bread pan in water.

Children from 8 years and above can use, clean and perform user maintenance on this appliance in accordance with the User Instructions provided they are supervised by a person responsible for their safety and have been given instruction concerning the use of the appliance and are aware of the hazards.

Persons with reduced physical, sensory or mental capabilities or lack of knowledge using this appliance must have been given supervision or instruction on its safe use and are aware of the hazards.

Children must not play with the appliance and both appliance and cord must be out of reach of children less than 8 years.

Unplug the bread maker and allow to cool completely before cleaning.

Only use the appliance for its intended domestic use. Kenwood will not accept any liability if the appliance is subject to improper use, or failure to comply with these instructions.

before plugging in

Make sure your electricity supply is the same as the one shown on the underside of your Bread Maker.

Important – UK only

The wires in the cord are coloured as follows: Green and Yellow = Earth, Blue = Neutral, Brown = Live.

The appliance must be protected by a 13A approved (BS1362) fuse.

WARNING: THIS APPLIANCE MUST BE EARTHED.

For non-rewireable plugs the fuse cover MUST be refitted when replacing the fuse. If the fuse cover is lost then the plug must not be used until a replacement can be obtained. The correct fuse cover is identified by colour and a replacement may be obtained from your Kenwood Authorised Repairer (see Service).

If a non-rewireable plug is cut off it must be DESTROYED IMMEDIATELY. An electric shock hazard may arise if an unwanted non-rewireable plug is inadvertently inserted into a 13A socket outlet.

This appliance conforms to EC directive 2004/108/EC on Electromagnetic Compatibility and EC regulation no. 1935/2004 of 27/10/2004 on materials intended for contact with food.

before using your bread maker for the first time

Wash all parts (see care and cleaning).

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key

id handles

viewing window

pan hook

eating element

bread pan handle

kneader

drive shaft

drive coupling

on/off switch

measuring cup

dual measuring spoon 1tsp & 1tbsp

control panel

display window

menu button

crust colour button

delay timer buttons

loaf size button

start/stop button

program start indicator light

loaf size indicators

crust colour indicators (light, medium, dark)

how to measure ingredients (refer to illustrations 3 to 7)

It is extremely important to use the exact measure of ingredients for best results.

Always measure liquid ingredients in the see-through measuring cup with graduated markings provided. Liquid should just reach marking on cup at eye level, not above or below (see 3).

Always use liquids at room temperature, 20ºC/68ºF, unless making bread using the rapid cycles (6) & (7) . Follow the instructions given in the recipe section.

Always use the measuring spoon provided to measure smaller quantities of dry and liquid ingredients. For 1tsp or 1tbsp, fill to the top and level off the spoon (see 6).

on/off switch

Your Kenwood breadmaker is fitted with an ON/OFF switch and will not operate until the “on” switch is pressed.

Plug in and press the ON/OFF switch 9situated on the righthand side of the breadmaker - the unit will beep and 1 (3:00) will appear in the display window.

Always switch off and unplug your breadmaker after use.

using your Bread Maker

(refer to illustration panel)

Remove the bread pan by holding the handle and

turning the pan to the back of the baking chamber. Fit the kneader.

Pour the water into the bread pan.

3 4 Add the rest of the ingredients to the pan in the order

listed in the recipes.

Ensure that all the ingredients are weighed accurately 7 as incorrect measures will produce poor results. 8 Insert the bread pan into the oven chamber by

positioning the bread pan at an angle towards the

back of the unit. Then lock the pan by turning it

towards the front. 9 Lower the handle and close the lid. 10 Plug in and switch on - the unit will beep and default

to setting 1 (3:00). 11 Press the MENU button

is selected. The breadmaker will default to 900g &

medium crust colour. 12 Select the loaf size by pressing the LOAF SIZE

button

loaf size. 13 Select the crust colour by pressing the CRUST button

colour (light, medium or dark). 14 Press the START/STOP button

PROGRAM START indicator light

stop or cancel the program press the START/STOP

button 15 At the end of the baking cycle unplug the breadmaker. 16 Use the hook supplied to lift up the pan handle. 17 Remove the bread pan by holding the handle and

turning the pan to the back of the baking chamber.

Always use oven gloves as the pan handle

will be hot.

18 Then turn out onto a wire rack to cool. 19 Leave the bread to cool for at least 30 minutes before

slicing, to allow the steam to escape. The bread will

be difficult to slice if hot. 20 Clean the bread pan and kneader immediately after

use (see care and cleaning).

until the indicator ckmoves to the required

until the indicator clmoves to the required crust

for 2 -3 seconds.

until the required program

and the

will come on. To

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delay timer

he Delay timer allows you to delay the bread making

T process up to 13 hours. The delayed start cannot be used with the programs (6) to (12).

IMPORTANT: When using this delayed start function

ou must not use perishable ingredients – things that

y ‘go off’ easily at room temperature or above, such as milk, egg, cheese and yoghurt etc.

To use the DELAY TIMER simply place the ingredients in the bread pan and lock the pan into the bread maker. Then:

Press the MENU button to choose the required program – the program cycle time is displayed.

Select the crust colour and size required.

Then set the delay timer.

Press the TIMER button and keep pressing until the total time required is displayed. If you go past the required time press the TIMER button to go back. The timer button when pressed, moves in 10 minute increments. You do not need to work out the difference between the program time selected and the total hours required as the bread maker will automatically include the setting cycle time.

Example: Finished loaf required at 7am. If the breadmaker is set up with the required recipe ingredients at 10pm the evening before, total time to be set on the delayed timer is 9 hours.

Press the MENU button to choose your program e.g. 1 and use the TIMER button to scroll the time in 10 minute increments to display ‘9:00’. If you go past ‘9:00’, simply press the TIMER button until you return to ‘9:00’.

Press the START/STOP button – the display colon (:) will flash and the PROGRAM START indicator light  will come on. The timer will start to count down.

If you make a mistake or wish to change the time set, press the START/STOP button until the screen clears. You can then reset the time.

power interruption protection

our Bread Maker has an 10 minute power interruption

rotection in case the unit is accidentally unplugged

p during operation. The unit will continue the program if plugged back in straight away.

care and cleaning

Unplug the bread maker and allow to cool completely before cleaning.

Do not immerse either the bread maker body or the outside base of the bread pan in water.

Do not use abrasive scouring pads or metal implements.

Use a soft damp cloth to clean the outside and inside surfaces of the bread maker if necessary.

bread pan

Do not dishwash the bread pan.

Clean the bread pan and the kneader immediately after each use by partially filling the pan with warm soapy water. Leave to soak for 5 to 10 minutes. To remove the kneader, turn clockwise and lift off. Finish cleaning with a soft cloth, rinse and dry. If the kneader cannot be removed after 10 minutes, hold the shaft from underneath the pan and twist back and forth until the kneader is released.

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bread/dough program chart

rogram Total Program Time Manual alert for Keep

Medium Crust Colour adding ingredients

700g 900g 700g 900g

1 Basic White or Brown Bread 2.53 3:00 2:15 2:20 60

Flour recipes

2 French Produces a crisper crust and 3:40 3:50 2:35 2:40 60

3 Wholewheat Wholewheat or wholemeal 3:32 3:40 2:50 2:55 60

4 Gluten Free For use with gluten free flours 2:10 1:45 60

5 Brioche/ High sugar bread recipes 2:50 2:55 2:25 2:30 60 Sweet

6 Rapid 900g

7 Rapid 700g

8 Dough Dough for hand shaping and 1:30 --

9 Jam For making jams. The kneader 1:20 --

10 Cake Cakes mix 1:50 1:34 60

11 Pizza Pizza dough recipes 1:30 -- Dough

12 Bake Bake only feature. Can also be 0:10 – 1:00 - 60

suited to loaves low in fat and sugar

flour recipes

and gluten free bread mixes. Max 500g flour.

Reduces the white cycle time by half. Loaves require warm water, extra yeast and less salt.

baking in your own oven.

does not operate during the first 15 minutes or the last 20 minutes of the jam program.

used to rewarm or crisp loaves already baked and cooled. Use timer buttons to change time required.

1:38 1:28 60

1:28 1:18 60

L Warm LL

L An alert will sound before the end of the 2nd kneading cycle to add ingredients if the recipe

recommends doing so.

LL The Bread maker will automatically go in to the keep warm mode at the end of the baking

cycle. It will stay in the keep warm mode for up to 1hour or until the machine is turned off, which ever is soonest. Please note: the heating element will switch on and off and will glow intermittently during the keep warm cycle.

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65 min 2:55 2:30 1Hr 13:00

10 min 5 min 20 min 30 min 45 min

900g 10 min 20 min 15 min 25 min 45 min 65 min 3:00 2:20 1Hr 13:00

900g 18 min 40 min 22 min 30 min 50 min 70 min 3:50 2:40 1Hr 13:00

900g 10 min 25 min 20 min 35 min 65 min 65 min 3:40 2:55 1Hr 13:00

900g 65 min 2:55 2:30 1Hr 13:00

900g

900g 65 min 2:55 2:30 1Hr 13:00

60min

Colour Warm

Program Crust Weight Knead 1 Rise 1 Knead 2 Rise 2 Rise 3 Bake Total Extras Keep Delay

Medium 700g 9 min 20 min 14 min 25 min 45 min 60 min 2:53 2:15 1Hr 13:00

Dark 700g 9 min 20 min 14 min 25 min 45 min 60 min 2:53 2:15 1Hr 13:00

1 Basic Light 700g 9 min 20 min 14 min 25 min 45 min 60 min 2:53 2:15 1Hr 13:00

Medium 700g 16 min 40 min 19 min 30 min 50 min 65 min 3:40 2:35 1Hr 13:00

Dark 700g 16 min 40 min 19 min 30 min 50 min 65 min 3:40 2:35 1Hr 13:00

2 French Light 700g 16 min 40 min 19 min 30 min 50 min 65 min 3:40 2:35 1Hr 13:00

Medium 700g 9 min 25 min 18 min 35 min 65 min 60 min 3:32 2:50 1Hr 13:00

Dark 700g 9 min 25 min 18 min 35 min 65 min 60 min 3:32 2:50 1Hr 13:00

3 Wholewheat Light 700g 9 min 25 min 18 min 35 min 65 min 60 min 3:32 2:50 1Hr 13:00

4 Gluten Free Medium 900g 10 min 10 min 10 min - 30 min 70 min 2:10 1:45 1Hr 13:00

Medium 700g 60 min 2:50 2:25 1Hr 13:00

Dark 700g 60 min 2:50 2:25 1Hr 13:00

5 Brioche/Sweet Light 700g 60 min 2:50 2:25 1Hr 13:00

6 Rapid 900g Medium 900g 10 min - 5 min - 33 min 50 min 1:38 1:28 1Hr N/A

7 Rapid 700g Medium 700g 10 min - 5 min - 28 min 45 min 1:28 1:18 1Hr N/A

8 Dough N/A 900g 20 min - - 30 min 40 min - 1:30 N/A N/A N/A

9 Jam N/A N/A - 15min - - 45min 20min 1:20 N/A N/A N/A

10 Cake N/A N/A 6 min 5 min 10 min 9min - 80 min 1:50 1:34 N/A N/A

11 Pizza Dough N/A N/A 30 min 60 min - - - - 1:30 N/A N/A N/A

12 Bake N/A N/A - - - - - 10 – 1:00 N/A N/A N/A

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Recipes (add the ingredients to the pan in the order listed in the recipes)

Basic White Bread Program 1

Ingredients 900g 700g

ater 320ml 270ml

egetable oil 1

V Unbleached white bread flour 500g 400g Skimmed milk powder 5tsp 1tbsp Salt 11⁄2tsp 1tsp Sugar 1tbsp 2tsp Easy blend dried yeast 7g (21⁄4tsp) 11⁄2tsp

tsp = 5 ml teaspoon tbsp = 15ml tablespoon

bsp 1tbsp

⁄2t

French Bread Program 2

Ingredients 900g 700g

Water 300ml 250ml Unbleached white bread flour 500g 400g Salt 1½ tsp 1tsp Sugar 3tsp 2tsp Easy blend dried yeast 1½tsp 1½tsp

Wholemeal Seeded Bread Program 3

Ingredients 900g 700g

ater 310mls 250mls

egetable Oil 1

V Wholemeal bread flour 450g 370g Unbleached white bread flour 50g 30g Skimmed milk powder 5tsp 3tsp Salt 1tsp 1tsp Sugar 4tsp 3tsp Easy blend dried yeast 11⁄2tsp 1tsp Pumpkin Seeds 1tbsp 2tsp Sunflower seeds 1tbsp 2tsp Poppy seeds 2tsp 2tsp Lightly toasted sesame seeds 2tsp 2tsp

1. Add the seeds when the machine makes an audible

sound during the 2nd kneading cycle.

bsp 1tbsp

⁄2t

Gluten Free Bread Program 4

Ingredients Glutafin® Gluten Juvela® Schär Mix B®

Free Bread Mix Gluten Free Mix Gluten Free Mix

Water 450ml 400ml 500ml Vegetable Oil 2tbsp 2tbsp 2tsp Gluten Free Bread Mix 500g 500g 500g Salt N/A N/A 1tsp Easy blend dried yeast 2tsp 2tsp 2tsp

1. After 5 minutes mixing, scrape down with a plastic spatula to ensure all the ingredients are incorporated.

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Recipes (add the ingredients to the pan in the order listed in the recipes)

Brioche Bread Program 5

Ingredients 900g 700g

ilk 200ml 160ml

ggs 21

E Butter, melted 120g 80g Unbleached white bread flour 500g 400g Salt 11⁄2tsp 1tsp Sugar 60g 40g Easy blend dried yeast 2tsp 11⁄2tsp

Rapid White Bread Program 6-7

Ingredients 900g 700g

Water, lukewarm (32-35°C) 320ml 250ml Unbleached white bread flour 500g 400g Skimmed milk powder 5tsp 4tsp Salt 1tsp 1tsp Sugar 4tsp 3tsp Butter 25g 15g Easy blend dried yeast 4tsp 3tsp

Bread rolls Program 8

Ingredients Makes 12

Water 240ml Egg 1 Unbleached white bread flour 450g Salt 1tsp Sugar 2tsp Butter 25g Easy blend dried yeast 11⁄2tsp

For the topping:

Egg yolk beaten with 15ml (1tbsp) water 1 Sesame seeds and poppy seeds,

for sprinkling, optional

1 At the end of the cycle, turn the dough out onto a

lightly floured surface. Gently knock back the dough and divide into 12 equal pieces and hand shape.

2 After shaping, leave the dough for a final proving then

bake in your conventional oven.

Summer Fruit Jam Program 9

Ingredients 450g Jam

trawberries 115g

aspberries 115g

R Redcurrants 75g Lemon Juice 2tsp Jam Sugar with pectin 300g Butter 15g

Note: The kneader does not operate during the first 15 minutes or the last 20 minutes of the jam program.

1. Halve the strawberries if large and place in the pan with

the raspberries and redcurrants. Add the rest of the ingredients.

2. At the end of the cycle, switch off and pour the jam into

a sterilised jar, seal and label.

Gingerbread Program 10

Ingredients 1 Cake

Butter 115g Golden Syrup 125g Treacle 50g Light Brown Sugar 125g Milk 180ml Egg 1 Plain Flour 280g Ground Ginger 2tsp Baking Powder 2tsp Bicarbonate of Soda 1tsp

1 Place the butter, syrup, treacle and sugar in a small

saucepan and heat gently until melted, stirring occasionally. Leave to cool slightly then pour into the

bread pan. 2 Add the milk and egg to the bread pan. 3 Sift the flour, ginger, baking powder and bicarbonate of

soda together and add to the pan.

Note: Gingerbread is best left stored in an

airtight container for 24 hours before eating,

to allow time for it to become sticky.

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Recipes (add the ingredients to the pan in the order listed in the recipes)

Pizza Dough Program 11

At the end of the cycle, turn the dough out onto a

Ingredients Makes 2 x Makes 1 x

30cm (12”) 30cm (12”)

Water 250ml 140m Olive oil 1tbsp 1tbsp Unbleached white 450g 225g

bread flour Salt 11⁄2tsp 1tsp Sugar 1tsp Easy blend dried yeast 1tsp

⁄2tsp

For the topping:

Sun-dried tomato paste 8tbsp 4tbsp Dried oregano 2tsp 1tsp Mozzarella cheese, sliced 280g 140g Fresh plum tomatoes, 84

roughly chopped Yellow pepper, seeded 1

⁄2

and cut into thin strips Green pepper, seeded 1

⁄2

and cut into thin strips Mushrooms, sliced 100g 50g Dolcellate cheese, cut 100g 50g

into small pieces Parma ham, torn 100g 50g

into pieces Freshly grated 50g 25g Parmesan cheese Fresh basil leaves 12 6 Salt and freshly

ground black pepper Olive oil 2tbsp 1tbsp

ightly floured surface. Gently knock back the dough.

Roll out into a 30 cm (12 in) round and place in the

prepared pan or on the baking sheet.

Preheat the oven to 220°C/425°F/Gas 7. Spread the

sun-dried tomato paste over the pizza base. Sprinkle

with oregano and top with two-thirds of the mozzarella

cheese. 3 Scatter with tomatoes, peppers, mushrooms, dolcellate

cheese, Parma ham, remaining mozzarella and

Parmesan cheese and basil leaves. Season with salt

and pepper and drizzle with olive oil. 4 Bake for 18-20 minutes, or until golden and serve

immediately.

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ingredients

he major ingredient in bread making is flour, so selecting

T the right one is the key to a successful loaf.

wheat flours

heat flours make the best loaves. Wheat consists of an

uter husk, often referred to as bran, and an inner kernel,

o which contains the wheat germ and endosperm. It is the protein within the endosperm which, when mixed with water, forms gluten. Gluten stretches like elastic and the gases given off by the yeast during fermentation are trapped, making the dough rise.

white flours

These flours have the outer bran and wheat germ removed, leaving the endosperm which is milled into a white flour. It is essential to use strong white flour or white bread flour, because this has a higher protein level, necessary for gluten development. Do not use plain white flour or self-raising flour for making yeast risen breads in your bread maker, as inferior loaves will be produced. There are several brands of white bread flour available, use a good quality one, preferably unbleached, for the best results.

wholemeal flours

Wholemeal flours include the bran and wheat germ, which gives the flour a nutty flavour and produces a coarser textured bread. Again strong wholemeal or wholemeal bread flour must be used. Loaves made with 100% wholemeal flour will be more dense than white loaves. The bran present in the flour inhibits the release of gluten, so wholemeal doughs rise more slowly. Use the special wholewheat programs to allow time for the bread to rise. For a lighter loaf, replace part of the wholemeal flour with white bread flour. You can make a quick wholemeal loaf using the rapid whole wheat setting.

strong brown flour

This can be used in combination with white flour, or on its own. It contains about 80-90% of the wheat kernel and so it produces a lighter loaf, which is still full of flavour. Try using this flour on the basic white cycle, replacing 50% of the strong white flour with strong brown flour. You may need to add a little extra liquid.

ranary bread flour

A combination of white, wholemeal and rye flours mixed with malted whole wheat grains, which adds both texture

nd flavour. Use on its own or in combination with strong

a white flour.

non-wheat flours

Other flours such as rye can be used with white and

holemeal bread flours to make traditional breads like

w pumpernickel or rye bread. Adding even a small amount adds a distinctive tang. Do not use on its own, as it will produce a sticky dough, which will produce a dense heavy loaf. Other grains such as millet, barley, buckwheat, cornmeal and oatmeal are low in protein and therefore do not develop sufficient gluten to produce a traditional loaf.

These flours can be used successfully in small quantities. Try replacing 10-20% of white bread flour with any of these alternatives.

salt

A small quantity of salt is essential in bread making for dough development and flavour. Use fine table salt or sea salt, not coarsely ground salt which is best kept for sprinkling on top of hand-shaped rolls, to give a crunchy texture. Low-salt substitutes are best avoided as most do not contain sodium.

Salt strengthens the gluten structure and makes the

dough more elastic.

Salt inhibits yeast growth to prevent over-rising and

stops the dough collapsing.

Too much salt will prevent the dough rising sufficiently.

sweeteners

Use white or brown sugars, honey, malt extract, golden syrup, maple syrup, molasses or treacle.

Sugar and liquid sweeteners contribute to the colour of

bread, helping to add a golden finish to the crust.

Sugar attracts moisture, so improving the keeping

qualities.

Sugar provides food for the yeast, although not

essential, as modern types of dried yeast are able to

feed on the natural sugars and starches found in the

flour, it will make the dough more active.

Sweet breads have a moderate level of sugar with the

fruit, glaze or icing adding extra sweetness. Use the

sweet bread cycle for these breads.

If substituting a liquid sweetener for sugar then the total

liquid content of the recipe will need to be reduced

slightly.

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ats and oils

A small amount of fat or oil is often added to bread to give a softer crumb. It also helps to extend the freshness

f the loaf. Use butter, margarine or even lard in small

o quantities up to 25 g (1 oz) or 22ml (11⁄2 tbsp.) vegetable oil. Where a recipe uses larger amounts so the flavour is

ore noticeable, butter will provide the best result.

live oil or sunflower oil can be used instead of butter,

O adjust the liquid content for amounts over 15ml (3 tsp) accordingly. Sunflower oil is a good alternative if you are concerned about the cholesterol level.

Do not use low fat spreads as they contain up to 40% water so do not have the same properties as butter.

liquid

Some form of liquid is essential; usually water or milk is used. Water produces a crisper crust than milk. Water is often combined with skimmed milk powder. This is essential if using the time delay as fresh milk will deteriorate. For most programs water straight from the tap is fine, however on the rapid one-hour cycle it needs to be lukewarm.

On very cold days measure the water and leave to stand at room temperature for 30 minutes before use. If using milk straight from the fridge do likewise.

Buttermilk, yoghurt, soured cream and soft cheeses such as ricotta, cottage and fromage frais can all be used as part of the liquid content to produce a more moist, tender crumb. Buttermilk adds a pleasant, slightly sour note, not unlike that found in country style breads and sour doughs.

Eggs may be added to enrich the dough, improve the colour of the bread and help to add structure and stability to the gluten during rising. If using eggs reduce the liquid content accordingly. Place the egg in a measuring cup and top up with liquid to the correct level for the recipe.

yeast

Yeast is available both fresh and dried. All the recipes in this book have been tested using easy blend, fast action dried yeast which does not require dissolving in water first. It is placed in a well in the flour where it is kept dry and separate from the liquid until mixing commences.

For best results use dried yeast. The use of fresh yeast is not recommended as tends to give more variable results than dried yeast. Do not use fresh yeast with the delay timer.

f you wish to use fresh yeast note the following:

6g fresh yeast = 1tsp dried yeast

Mix the fresh yeast with 1tsp sugar and 2tbsp of the

ater (warm). Leave for 5 minutes until frothy.

Then add to the rest of the ingredients in the pan.

To get the best results the yeast quantity may need to

e adjusted.

Use the amounts stated in the recipes; too much could

cause the bread to over-rise and spill over the top of

the bread pan.

Once a sachet of yeast is opened, it should be used

within 48 hours, unless stated otherwise by the

manufacturer. Re-seal after use. Resealed opened

sachets can be stored in the freezer until required.

Use dried yeast before its use by date, as the potency

gradually deteriorates with time.

You may find dried yeast, which has been

manufactured especially for use in bread machines.

This will also produce good results, though you may

need to adjust the quantities recommended.

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adapting your own recipes

fter you have baked some of the recipes,supplied you

A may wish to adapt a few of your own favourites, which previously have been mixed and kneaded by hand. Start

y selecting one of the recipes in this booklet, which is

b similar to your recipe, and use it as a guide.

Read through the following guidelines to help you, and be prepared to make adjustments as you go along.

Make sure you use the correct quantities for the bread maker. Do not exceed the recommended maximum. If necessary, reduce the recipe to match the flour and liquid quantities in the breadmaker recipes.

Always add the liquid to the bread pan first. Separate the yeast from the liquid by adding after the flour.

Replace fresh yeast with easy blend dried yeast. Note: 6g fresh yeast = 1tsp (5ml) dried yeast.

Use skimmed milk powder and water instead of fresh milk, if using the timer delay setting.

If your conventional recipe uses egg, add the egg as part of the total liquid measurement.

Keep the yeast separate from the other ingredients in the pan until mixing commences.

Check the consistency of the dough during the first few minutes of mixing. Bread machines require a slightly softer dough, so you may need to add extra liquid. The dough should be wet enough to gradually relax back.

removing, slicing and storing bread

or best results, once your loaf is baked, remove it

from the machine and turn out of the bread pan

immediately, although your bread maker will keep it

arm for up to 1 hour if you are not around.

Remove the bread pan from the machine using oven

gloves, even if it is during the keep warm cycle. Turn

the pan upside-down and shake several times to

release the cooked bread. If the bread is difficult to

remove, try gently knocking the corner of the bread

pan on a wooden board, or rotate the base of the shaft

underneath the bread pan.

The kneader should remain inside the bread pan when

the bread is released, however occasionally it may

remain inside the loaf of bread. If so, remove it before

slicing the bread, using a heat resistant plastic utensil

to prise it out. Do not use a metal implement as this

may scratch the non-stick coating on the kneader.

Leave the bread to cool for at least 30 minutes on a

wire rack, to allow the steam to escape. The bread will

be difficult to slice if cut hot.

storing

Home-made bread does not contain any preservatives so should be eaten within 2-3 days of baking. If not eating immediately, wrap in foil or place in a plastic bag and seal.

Crispy French-style bread will soften on storage, so is

best left uncovered until sliced.

If you wish to keep your bread for a few days, store in

the freezer. Slice the bread before freezing, for easy

removal of the amount required.

Page 17

general hints and tips

he results of your bread making are dependent on a

T number of different factors, such as the quality of ingredients, careful measuring, temperature and humidity.

o help ensure successful results, there are a few hints

T and tips worth noting.

The bread machine is not a sealed unit and will be affected by temperature. If it is a very hot day or the machine is used in a hot kitchen, then the bread is likely to rise more, than if it is cold. The optimum room temperature is between 20°C /68°F and 24°C/75°F.

On very cold days let the water from the tap stand at room temperature for 30 minutes before use. Likewise with ingredients from the fridge.

Use all ingredients at room temperature unless stated otherwise in the recipe eg. for the rapid cycles you will need to warm the liquid.

Add ingredients to the bread pan in the order suggested in the recipe. Keep the yeast dry and separate from any other liquids added to the pan, until mixing commences.

Accurate measuring is probably the most crucial factor for a successful loaf. Most problems are due to inaccurate measuring or omitting an ingredient. Follow either metric or imperial measurements; they are not interchangeable. Use the measuring cup and spoon provided.

Always use fresh ingredients, within their use by date. Perishable ingredients such as milk, cheese, vegetables and fresh fruits may deteriorate, especially in warm conditions. These should only be used in breads, which are made immediately.

Do not add too much fat as it forms a barrier between the yeast and flour, slowing down the action of the yeast, which could result in a heavy compact loaf.

Cut butter and other fats into small pieces before adding to the bread pan.

Replace part of the water with fruit juices such as orange, apple or pineapple when making fruit flavoured breads.

Vegetable cooking juices can be added as part of the liquid. Water from cooking potatoes contains starch, which is an additional source of food for the yeast, and helps to produce a well-risen, softer, longer lasting loaf.

egetables such as grated carrot, courgette or cooked

mashed potato can be added for flavour. You will need

to reduce the liquid content of the recipe as these

oods contain water. Start with less water and check

the dough as it begins to mix and adjust if it is

necessary.

o not exceed the quantities given in recipes as you

may damage your bread machine.

If the bread does not rise well try replacing the tap

water with bottled water or boiled and cooled water. If

your tap water is heavily chlorinated and fluorinated it

may affect the bread rising. Hard water can also have

this effect.

It is worth checking the dough after about 5 minutes of

continuous kneading. Keep a flexible rubber spatula

next to the machine, so you can scrape down the

sides of the pan if some of the ingredients stick to the

corners. Do not place near the kneader, or impede its

movement. Also check the dough to see if it is the

correct consistency. If the dough is crumbly or the

machine seems to be labouring, add a little extra water.

If the dough is sticking to the sides of the pan and

doesn’t form a ball, add a little extra flour.

Do not open the lid during the proving or baking cycle

as this may cause the bread to collapse.

Page 18

troubleshooting guide

ollowing are some typical problems that can occur when making bread in your bread maker. Please review the

F problems, their possible cause and the corrective action that should be taken to ensure successful bread making.

PROBLEM POSSIBLE CAUSE SOLUTION

LOAF SIZE AND SHAPE

1. Bread does not rise nough

2. Flat loaves,

no rising.

3. Top inflated -

mushroom-like in appearance.

4. Top and sides cave in.

5. Gnarly, knotted top -

not smooth.

• Wholemeal breads will be lower than hite breads due to less gluten

w forming protein in whole wheat flour.

• Not enough liquid.

• Sugar omitted or not enough added.

• Wrong type of flour used.

• Wrong type of yeast used.

• Not enough yeast added or too old.

• Rapid bread cycle chosen.

• Yeast and sugar came into contact

with each other before kneading cycle.

• Yeast omitted.

• Yeast too old.

• Liquid too hot.

• Too much salt added.

• If using timer, yeast got wet before

bread making process started.

• Too much yeast.

• Too much sugar.

• Too much flour.

• Not enough salt.

• Warm, humid weather.

• Too much liquid.

• Too much yeast.

• High humidity and warm weather may

have caused the dough to rise too fast.

• Not enough liquid.

• Too much flour.

• Tops of loaves may not all be perfectly

shaped, however, this does not affect wonderful flavour of bread.

• Normal situation, no solution.

• Increase liquid by 15ml/3tsp.

• Assemble ingredients as listed in recipe.

• You may have used plain white flour instead of strong bread flour which has a higher gluten content.

• Do not use all-purpose flour.

• For best results use only fast action “easy blend” yeast.

• Measure amount recommended and check expiry date on package.

• This cycle produces shorter loaves. This is normal.

• Make sure they remain separate when added to the bread pan.

• Assemble ingredients as listed in recipe.

• Check expiry date.

• Use liquid at correct temperature for bread setting being used.

• Use amount recommended.

• Place dry ingredients into corners of pan and make slight well in centre of dry ingredients for yeast to protect it from liquids.

• Reduce yeast by

• Reduce sugar by 1tsp.

• Reduce flour by 6 to 9tsp.

• Use amount of salt recommended in recipe.

• Reduce liquid by 15ml/3 tsp and yeast

/4 tsp.

• Reduce liquid by 15ml/3tsp next time or add a little extra flour.

• Use amount recommended in recipe or try a quicker cycle next time.

• Chill the water or add milk straight from the fridge

• Increase liquid by 15ml/3tsp.

• Measure flour acurately.

• Make sure dough is made under the best possible conditions.

/4tsp.

Page 19

troubleshooting guide (continued)

PROBLEM POSSIBLE CAUSE SOLUTION

LOAF SIZE AND SHAPE

6. Collapsed while baking.

7. Loaves uneven shorter on one end.

8. Heavy dense texture.

9. Open, course, holey texture.

10. Centre of loaf is raw, not baked enough.

11. Bread doesn’t slice well, very sticky.

• Machine was placed in a draught or may have been knocked or jolted during rising. Exceeding capacity of bread pan.

•

• Not enough salt used or omitted. (salt

elps prevent the dough over proving)

• Too much yeast.

• Warm, humid weather.

• Dough too dry and not allowed to rise evenly in pan.

BREAD TEXTURE

• Too much flour.

• Not enough yeast.

• Not enough sugar.

• Salt omitted.

• Too much yeast.

• Too much liquid.

• Power cut during operation.

• Quantities were too large and machine could not cope.

• Sliced while too hot.

• Not using proper knife.

• Reposition bread maker.

Do not use more ingredients than

• recommended for large loaf (max. 900g).

• Use amount of salt recommended in

ecipe.

• Measure yeast acurately.

• Reduce liquid by 15ml/3tsp and reduce yeast by

• Increase liquid by 15ml/3 tsp.

• Measure accurately.

• Measure right amount of recommended yeast.

• Measure accurately.

• Assemble ingredients as listed in recipe.

• Measure right amount of recommended yeast.

• Reduce liquid by 15ml/3tsp.

• If power is cut during operation for more than 8 minutes you will need to remove the unbaked loaf from the pan and start again with fresh ingredients.

• Reduce amounts to maximum quantities allowed.

• Allow bread to cool on rack at least 30 minutes to release steam, before slicing.

• Use a good bread knife.

/4tsp.

12. Dark crust colour/ too thick.

13. Loaf of bread is burnt.

14. Crust too light.

CRUST COLOUR AND THICKNESS

• DARK crust setting used.

• Bread maker malfunctioning.

• Bread not baked long enough.

• No milk powder or fresh milk in recipe.

• Use medium or light setting the next time.

• Refer to “Service and customer care” section.

• Extend baking time.

• Add 15ml/3tsp skimmed milk powder or replace 50% of water with milk to encourage browning.

Page 20

troubleshooting guide (continued)

PROBLEM POSSIBLE CAUSE SOLUTION

PAN PROBLEMS

15. Kneader cannot be removed.

6. Bread sticks to pan/

difficult to shake out.

17. Breadmaker not operating/Kneader not moving.

18. Ingredients not mixed.

19. Burning odour noted during operation.

20. Machine unplugged by mistake or power lost during use. How can I save the bread?.

21. HHH appears on display and machine cannot be turned on.

22. LLL & EEO appears in display and machine does not operate.

You must add water to bread pan and

• llow kneader to soak before it can

e removed.

Can happen over prolonged use.

•

Follow cleaning instructions after use.

• ou may need to twist kneader slightly

fter soaking to loosen.

Lightly wipe the inside of bread pan

•

with vegetable oil.

• Refer to “Service and customer care”

section.

MACHINE MECHANICS

• Breadmaker not switched on

• Pan not correctly located.

• Delay timer selected.

• Did not start bread maker.

• Forgot to put kneader in pan.

• Ingredients spilled inside oven.

• Pan leaks.

• Exceeding capacity of bread pan.

• If machine is in knead cycle, discard ingredients and start again.

• If machine is in rise cycle, remove dough from bread pan, shape and place in greased 23 x 12.5cm/9 x 5 in. loaf tin, cover and allow to rise until doubled in size. Use bake only setting 12 or bake in pre-heated conventional oven at 200ºC/400ºF/Gas mark 6 for 30-35 minutes or until golden brown.

• If machine is in bake cycle, use the bake only setting 12 or bake in pre-heated conventional oven at 200ºC/400ºF/Gas mark 6 and remove top rack. Carefully remove pan from machine and place on bottom rack in oven. Bake until golden brown.

• Oven chamber too hot.

• Bread machine is malfunctioning. Temperature sensor error

• Check on/off switch  is in the ON position.

• Check the pan is locked in place.

• Breadmaker will not start until the countdown reaches the program start time.

• After programming control panel, press start button to turn bread maker on.

• Always make sure kneader is on shaft in bottom of pan before adding ingredients.

• Be careful not to spill ingredients when adding to pan. Ingredients can burn on heating unit and cause smoke.

• See “Service and Customer care” section.

• Do not use more ingredients than recommended in recipe and always measure ingredients accurately.

• Unplug and allow to cool down for 30 minutes.

• See “Service and Customer care” section.

Page 21

service and customer care

f the cord is damaged it must, for safety reasons, be

I replaced by KENWOOD or an authorised KENWOOD repairer.

f you need help with:

sing your machine or

servicing or repairs (in or out of guarantee)

 call Kenwood customer care on 023 9239 2333.

Have your model number (e.g. BM230) and date code (5 digit code e.g. 13L35) ready -

they are located on the base of your Bread Maker.

spares and attachments

 call 0844 557 3653.

other countries

Contact the shop where you bought your Bread Maker.

Made in China.

UK only Guarantee

If your Bread Maker goes wrong within one year from the date you bought it, we will repair it (or replace it if necessary) free of charge provided:

You have not misused, neglected or damaged it

It has not been modified (unless by Kenwood)

It is not second hand

It has not been used commercially

You have not fitted a plug incorrectly

You supply your receipt to show when you bought it

IMPORTANT INFORMATION FOR CORRECT

ISPOSAL OF THE PRODUCT IN ACCORDANCE

D WITH EC DIRECTIVE 2002/96/EC.

At the end of its working life, the product must not be disposed of as urban waste. It must be taken to a special local authority differentiated waste collection centre or to a dealer providing this service. Disposing of a household appliance separately avoids possible negative consequences for the environment and health deriving from inappropriate disposal and enables the constituent materials to be recovered to obtain significant savings in energy and resources. As a reminder of the need to dispose of household appliances separately, the product is marked with a crossed-out wheeled dustbin.

This guarantee does not affect your statutory rights.

Page 22

Page 23

HEAD OFFICE: Kenwood Limited, 1-3 Kenwood Business Park, New Lane, Havant, Hampshire PO9 2NH

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Kenwood BM230 User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual