Kenwood BM260 Instruction Manual
BM260
English 2 - 27
Nederlands 28 - 54
French 55 - 81
Deutsch 82 - 107
Italiano 108 - 134
Danish 135 - 160
Svenska 161 - 186
Norsk 187 - 211
Suomi 212 - 236
50
100
150
200
250
300
35
0
400
45
0
ml
5
bl
br bs
btck
bm bobnbp bq
7
6
3
4
1
8 bk
9
2
br
1 2 3
7 8 9
13 14 15
19 20
4 5 6
10 11 12
16 17 18
1
10
500g 750g
1kg
before using your Kenwood appliance
●
Read these instructions carefully and retain for future
reference.
●
Remove all packaging and any labels.
safety
●
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 sunlight, 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 on the sides and top of the
machine and ensure there is adequate ventilation
around the bread maker during operation.
●
This appliance is not intended to be operated by
means of an external timer or separate remote-control
system.
●
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 appliance by a person
responsible for their safety.
●
Children should be supervised to ensure that they do
not play with the appliance.
●
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.
●
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).
key
1
lid handle
2
heating element
3
bread pan handle
4
kneader
5
drive shaft
6
drive coupling
7
on/off switch
8
measuring cup
9
dual measuring spoon 1tsp & 1tbsp
bk
control panel
bl
menu button
bm
crust colour button
bn
display screen
bo
eco bake button
bp
loaf size button
bq
start/stop button
br
delay timer buttons
bs
loaf size indicators
bt
program status indicator
ck
crust colour indicators (light, medium, dark)
2
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 eco program. Follow
the instructions given in the recipe section.
●
Always use the measuring spoon provided to measure
smaller quantities of dry and liquid ingredients. Use the
slider to select between the following measure -1⁄2 tsp,
1 tsp,1⁄2 tbsp or 1 tbsp. Fill to the top and level off the
spoon (see 6).
7
on/off switch
Your Kenwood bread maker is fitted with an ON/OFF
switch and will not operate until switched on.
●
Plug in and press the ON/OFF switch7situated at the
back of the bread maker - the unit will beep and 1
(3:50) will appear in the display window.
●
Always switch off and unplug your bread maker after
use.
bt
program status indicator
The program status indicator is situated in the display
screen and the indicator arrow will point to the stage of
the cycle the bread maker has reached as follows: -
Pre-heat – The pre-heat feature operates at the
start of the Premium (14 minutes), French (20 minutes),
Wholewheat (25 minutes) and Gluten Free (10 minutes)
settings to warm the ingredients before the first
kneading stage begins. There is no kneader
action during this period.
Knead – The dough is either in the first or 2nd
kneading stage or being knocked back between the
rising cycles. During the last 20 minutes of the 2nd
Kneading cycle on setting (1), (2), (3), (4), (5) and (7) an
alert will sound to tell you to add any additional
ingredients manually.
Rise – the dough is in either the 1st, 2nd or 3rd
rising cycle.
Bake – The loaf is in the final baking cycle.
Keep Warm – The bread maker automatically goes
into the Keep warm mode at the end of the baking
cycle. It will stay on 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.
3
using your Bread Maker
(refer to illustration panel)
1 Remove the bread pan by holding the handle and
turning the pan to the back of the baking chamber.
2 Fit the kneader.
●
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.
3 Pour the water into the bread pan.
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 (3:50).
11 Press the MENU buttonbluntil the required program
is selected. The bread maker will default to 1Kg &
medium crust colour. Note: If using the “eco BAKE”,
just press the eco buttonboand the program will
start automatically.
12 Select the loaf size by pressing the LOAF SIZE
button
bp
until the indicatorbsmoves to the required
loaf size.
13 Select the crust colour by pressing the CRUST button
bm
until the indicatorckmoves to the required crust
colour (light, medium or dark).
14 Press the START/STOP buttonbq. To stop or cancel
the program press the START/STOP buttonbqand
hold down for 2 -3 seconds.
15 At the end of the baking cycle unplug the bread
maker.
16 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.
17 Then turn out onto a wire rack to cool.
18 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.
19 Clean the bread pan and kneader immediately after
use (see care and cleaning).
4
5
✬ An alert will sound before the end of the 2nd kneading cycle to add ingredients if the recipe recommends doing so.
✬✬ 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.
bread/dough program chart
program Total Program Time Manual alert for Keep Warm
Medium Crust Colour adding ingredients ✬✬
✬
500g 750g 1Kg 500g 750g 1Kg
1 premium White or Brown Bread Flour recipes 3:30 3:40 3:50 3:01 3:11 3:21 60
2 french Produces a crisper crust and suited 3:40 3:50 4:00 2:59 3:09 3:19 60
to loaves low in fat and sugar
3 wholewheat Wholewheat or wholemeal flour 3:05 3:15 3:25 2:19 2:29 2:39 60
recipes: 30 minute preheat
4 Brioche High sugar bread recipes 3:15 3:20 3:25 2:55 3:00 2:55 60
(sweet)
5 gluten free For use with gluten free flours 2:35 2:14 -
and gluten free mixes.
Max 500g flour
6 cake Cake mixes - 500g mix 1:32 - -
7 dough Dough for hand shaping and 1:30 1:14 -
baking in your own oven.
8 pizza dough Pizza dough recipes 1:10 - -
9 jam For making jams 1:25 - -
10 bake only Bake only feature. Can also be 0:10 - 1:30 - -
used to rewarm or crisp loaves
already baked and cooled. Use
timer buttons to change time required.
eco Produces loaves of white bread in 1:25 - -
85 minutes. Loaves require warm
water, extra yeast and less salt.
Suitable for use with packet mixes.
6
Premium 햲
Crust Colour Light Medium Dark
Weight 500g 750g 1Kg 500g 750g 1Kg 500g 750g 1Kg
Pre-heat 14 min 14 min 14 min 14 min 14 min 14 min 14 min 14 min 14 min
Knead 1 6 min 6 min 6 min 6 min 6 min 6 min 6 min 6 min 6 min
Rest 4 min 4 min 4 min 4 min 4 min 4 min 4 min 4 min 4 min
Knead 2 19 min 19 min 19 min 19 min 19 min 19 min 19 min 19 min 19 min
Rise 1 25 min 25 min 25 min 25 min 25 min 25 min 25 min 25 min 25 min
Knead 3 25 s 25 s 25 s 25 s 25 s 25 s 25 s 25 s 25 s
Rise 2 25 min 25 min 25 min 25 min 25 min 25 min 25 min 25 min 25 min
Knead 4 25 s 25 s 25 s 25 s 25 s 25 s 25 s 25 s 25 s
Rise 3 74 min 74 min 74 min 74 min 74 min 74 min 74 min 74 min 74 min
Bake 38 min 48 min 58 min 43 min 53 min 63 min 48 min 58 min 68 min
Total 3:25 3:35 3:45 3:30 3:40 3:50 3:35 3:45 3:55
Extras 2:56 3:06 3:16 3:01 3:11 3:21 3:06 3:16 3:26
Keep Warm 1 hour 1 hour 1 hour 1 hour 1 hour 1 hour 1 hour 1 hour 1 hour
Delay 15:00 15:00 15:00 15:00 15:00 15:00 15:00 15:00 15:00
7
French Style 햳
Crust Colour Light Medium Dark
Weight 500g 750g 1Kg 500g 750g 1Kg 500g 750g 1Kg
Pre-heat 20 min 20 min 20 min 20 min 20 min 20 min 20 min 20 min 20 min
Knead 1 6 min 6 min 6 min 6 min 6 min 6 min 6 min 6 min 6 min
Rest - - - - - - - - -
Knead 2 29 min 29 min 29 min 29 min 29 min 29 min 29 min 29 min 29 min
Rise 1 25 min 25 min 25 min 25 min 25 min 25 min 25 min 25 min 25 min
Knead 3 - - - - - - - - -
Rise 2 30 min 30 min 30 min 30 min 30 min 30 min 30 min 30 min 30 min
Knead 4 - - - - - - - - -
Rise 3 55 min 55 min 55 min 55 min 55 min 55 min 55 min 55 min 55 min
Bake 50 min 60 min 70 min 55 min 65 min 75 min 60 min 70 min 80 min
Total 3:35 3:45 3:55 3:40 3:50 4:00 3:45 3:55 4:05
Extras 2:54 3:04 3:14 2:59 3:09 3:19 3:04 3:14 3:24
Keep Warm 1 hour 1 hour 1 hour 1 hour 1 hour 1 hour 1 hour 1 hour 1 hour
Delay 15:00 15:00 15:00 15:00 15:00 15:00 15:00 15:00 15:00
8
Wholewheat 햴
Crust Colour Light Medium Dark
Weight 500g 750g 1Kg 500g 750g 1Kg 500g 750g 1Kg
Pre-heat 25 min 25 min 25 min 25 min 25 min 25 min 25 min 25 min 25 min
Knead 1 6 min 6 min 6 min 6 min 6 min 6 min 6 min 6 min 6 min
Rest - - - - - - - - -
Knead 2 29 min 29 min 29 min 29 min 29 min 29 min 29 min 29 min 29 min
Rise 1 20 min 20 min 20 min 20 min 20 min 20 min 20 min 20 min 20 min
Knead 3 - - - - - - - - -
Rise 2 35 min 35 min 35 min 35 min 35 min 35 min 35 min 35 min 35 min
Knead 4 - - - - - - - - -
Rise 3 25 min 25 min 25 min 25 min 25 min 25 min 25 min 25 min 25 min
Bake 40 min 50 min 60 min 45 min 55 min 65 min 50 min 60 min 70 min
Total 3:00 3:10 3:20 3:05 3:15 3:25 3:10 3:20 3:30
Extras 2:14 2:24 2:34 2:19 2:29 2:39 2:24 2:34 2:44
Keep Warm 1 hour 1 hour 1 hour 1 hour 1 hour 1 hour 1 hour 1 hour 1 hour
Delay 15:00 15:00 15:00 15:00 15:00 15:00 15:00 15:00 15:00
9
Brioche (Sweet) 햵
Crust Colour Light Medium Dark
Weight 500g 750g 1Kg 500g 750g 1Kg 500g 750g 1Kg
Pre-heat - - - - - - - - -
Knead 1 6 min 6 min 13 min 6 min 6 min 13 min 6 min 6 min 13 min
Rest - - - - - - - - -
Knead 2 28 min 28 min 31 min 28 min 28 min 31 min 28 min 28 min 31 min
Rise 1 31 min 31 min 31 min 31 min 31 min 31 min 31 min 31 min 31 min
Knead 3 15 s 15 s 15 s 15 s 15 s 15 s 15 s 15 s 15 s
Rise 2 30 min 30 min 30 min 30 min 30 min 30 min 30 min 30 min 30 min
Knead 4 15 s 15 s 15 s 15 s 15 s 15 s 15 s 15 s 15 s
Rise 3 48 min 48 min 35 min 48 min 48 min 35 min 50 min 50 min 35 min
Bake 47 min 52 min 60 min 52 min 57 min 65 min 55 min 60 min 68 min
Total 3:10 3:15 3:20 3:15 3:20 3:25 3:20 3:25 3:28
Extras 2:50 2:55 2:50 2:55 3:00 2:55 3:00 3:05 2:58
Keep Warm 1 hour 1 hour 1 hour 1 hour 1 hour 1 hour 1 hour 1 hour 1 hour
Delay 15:00 15:00 15:00 15:00 15:00 15:00 15:00 15:00 15:00
10
5 6 7 8 9 10
Program Gluten Free Cake Dough Pizza Dough Jam Bake eco
Crust Colour - - - - - - -
Weight - - - - - - 1Kg
Pre-heat 10 min - - - - - -
Knead 1 6 min 6 min 6 min 6 min - - 5 min
Rest - - - - - - -
Knead 2 19 min 1 min 24 min 24 min 85 min - 9 min
Rise 1 - - 60 min 40 min - - 5 min
Knead 3 - - - - - - -
Rise 2 - - - - - - 8 min
Knead 4 - - - - - - -
Rise 3 60 min - - - - - 15 min
Bake Light 50 min
Medium 60 min 85 min - - 70 min 0:10 – 1:30 43 min
Dark 70 min
Total Light 2:25
Medium 2:35 1:32 1:30 1:10 1:25 1:30 1:25
Dark 2:45
Extras Light 2:04
Medium 2:14 - 1:14 - - - -
Dark 2:24
Keep Warm - - - - - - - -
Delay - - - - - - -
br
delay timer
The Delay timer allows you to delay the bread making
process up to 15 hours. The delayed start cannot be
used with programs (5), (6), (7)(10) or the eco
program button.
IMPORTANT: When using this delayed start function
you must not use perishable ingredients – things that
‘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 bread
maker 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 and the display colon
(:) will flash. 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
Your Bread Maker has an 8 minute power interruption
protection in case the unit is accidentally unplugged
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 surfaces of
the bread maker if necessary.
baking chamber/heating element
●
To reduce the risk of smoking and burning odours
during the baking cycle, regularly remove any spillages
from inside the oven chamber and off the heating
element.
●
Wipe the inside of the baking chamber with a soft
damp cloth and dry.
●
Carefully wipe the heating element with a soft damp
cloth. To avoid damage take care when
cleaning the element - avoid pushing down or
lifting the element up.
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.
lid
●
Lift off the lid and clean with warm soapy water.
●
Do not dishwash the lid.
●
Ensure the lid is completely dry before refitting to the
bread maker.
bread maker feet
●
Always use the bread maker on a clean dry worksurface.
●
To prevent the bread maker from moving around on the
worksurface during operation, keep the feet clean by
wiping regularly with a damp cloth.
11
tsp = 5 ml teaspoon
tbsp = 15ml tablespoon
Premium White Bread Program 1
●
1Kg loaf - if the bread over rises either reduce the salt to 1tsp or the yeast to 1tsp.
French Styled Bread Program 2
* Unbleached white bread flour can be used instead of T55 French Flour.
Wholemeal Bread Program 3
Ingredients 500g 750g 1Kg
Water 245ml 310ml 380ml
Salt ½ tsp 1tsp 1tsp
Sugar 1tsp 2tsp 2tsp
T55 French Flour * 350g 450g 600g
Easy blend dried yeast 1 tsp 1 tsp 1½ tsp
Ingredients 500g 750g 1Kg
Water 245ml 330ml 400ml
Vegetable oil 1tbsp 1tbsp 11⁄2tbsp
Skimmed milk powder 1tbsp 5tsp 2tbsp
Salt
1
⁄2tsp 1tsp 1tsp
Sugar 2tsp 1tbsp 4tsp
Wholemeal bread flour 350g 450g 600g
Easy blend dried yeast 1tsp 11⁄2tsp 11⁄2tsp
Ingredients 500g 750g 1Kg
Water 245ml 300ml 380ml
Vegetable oil 1tbsp 1tbsp 11⁄2tbsp
Skimmed milk powder 1tbsp 4tsp 5tsp
Salt 1tsp 1tsp 11⁄2tsp
Sugar 2tsp 1tbsp 4tsp
Unbleached white bread flour 350g 450g 600g
Easy blend dried yeast 11⁄2tsp 11⁄2tsp 11⁄2tsp
12
Recipes (add the ingredients to the pan in the order listed in the recipes)
Brioche Bread (use light crust colour) Program 4
1 Put the egg/eggs into the measuring cup and add sufficient milk to give:-
Gluten Free Mixes Program 5
1 After 5 minutes mixing, scrape down with a plastic spatula to ensure all the ingredients
are incorporated.
Visit the Kenwood website for more information about using Gluten free mixes in your bread maker.
Loaf 500g 750g 1Kg
Liquid up to 190ml 280ml 350ml
Ingredients Glutafin® Gluten Juvela® Gluten Schär Mix B®
Free Select Free Mix Gluten Free Mix
Bread Mix
Water 350ml 400ml 500ml
Vegetable Oil 1 tbsp 2tbsp 2tsp
Gluten Free Bread Mix 500g 500g 500g
Salt N/A N/A 1tsp
Easy blend dried yeast 2tsp 2tsp 2tsp
Crust Colour LIGHT MEDIUM DARK
Ingredients 500g 750g 1Kg
Milk See point 1 See point 1 See point 1
Eggs 122
Butter, melted 80g 110g 135g
Salt 1tsp 11⁄2tsp 11⁄2tsp
Sugar 30g 50g 70g
Unbleached white bread flour 350g 450g 550g
Easy blend dried yeast 11⁄2tsp 11⁄2tsp 11⁄2tsp
13
Gluten Free Bread Program 5
1 After 5 minutes mixing, scrape down with a plastic spatula to ensure all the ingredients
are incorporated.
Marmalade Cake Program 6
1 After 3 minutes mixing, scrape down with a plastic spatula to ensure all the ingredients
are incorporated.
Ingredients 1Kg
Butter 115g
Golden Syrup 150g
Granulated Sugar 75g
Orange Marmalade 75g
Milk 175ml
Egg 1
Plain Flour 280g
Baking Powder 2tsp
Bicarbonate of Soda 1tsp
Ingredients 1 Loaf
Egg (medium) 1 (50g)
Water 400ml
Vegetable Oil 2tbsp
Lemon juice 1tsp
Salt 1tsp
Sugar 4tsp
Xanthan Gum 1tbsp
Rice flour 260g
Tapioca flour 70g
Potato flour 70g
Easy blend dried yeast 3tsp
Crust colour DARK
14
Bread rolls Program 7
1 Put the egg/eggs into the measuring cup and add sufficient water to give:-
2 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.
3 After shaping, leave the dough to prove for approximately 45 minutes or until doubled in size then
bake in your conventional oven.
4 Bake in a pre-heated oven at 200°C/400°F/Gas Mark 6 for 15-20 minutes or until golden.
5 Transfer to a wire rack to cool.
Dough 1Kg 750g
Liquid up to 400ml 260ml
Ingredients 1Kg 750g
Egg 11
Water See point 1 See point 1
Unbleached white bread flour 600g 450g
Salt 11⁄2tsp 1tsp
Sugar 1tbsp 2tsp
Butter 25g 25g
Easy blend dried yeast 2tsp 11⁄2tsp
For the topping:
Egg yolk beaten with
15ml (1tbsp) water 11
Sesame seeds and poppy
seeds, for sprinkling, optional
15
16
Pizza Dough Program 8
Ingredients Makes 2 x Makes 1 x
30cm (12”) 30cm (12”)
Water 250ml 140ml
Olive oil 1tbsp 1tbsp
Unbleached white 450g 225g
bread flour
Salt 11⁄2 tsp 1tsp
Sugar 1tsp
1
⁄2 tsp
Easy blend dried yeast 1tsp
1
⁄2 tsp
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
1
⁄2
and cut into thin strips
Green pepper, seeded 1
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
1 At the end of the cycle, turn the dough out onto a
lightly 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.
2 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.
Summer Fruit Jam Program 9
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.
Note: Throughout the jam cycle the kneader will stir the ingredients.
eco Loaf eco Button
●
For best results measure the water temperature with either a thermometer or mix 90ml boiling
water with 280ml of cold water.
1 Press the eco button and the program will start automatically.
The eco loaf recipe can be adapted to produce a low or no salt version as follows:
Note: Removing the salt will produce a bland flavour compared to the normal recipe.
Ingredients Reduced Salt No Salt Using Low Salt
Substitute
(contains
Potassium)
Water, lukewarm (32-35°C) 370ml 370ml 370ml
Vegetable oil 1tbsp 1tbsp 1tbsp
Unbleached white bread flour 600g 600g 600g
Skimmed milk powder 2tbsp 2tbsp 2tbsp
Salt
1
⁄2tsp - 1tsp
Sugar 1tbsp 1tbsp 1tbsp
Easy blend dried yeast 1tbsp 1tbsp 1tbsp
Ingredients 450g Jam
Strawberries 115g
Raspberries 115g
Redcurrants 75g
Lemon Juice 1tsp
Jam Sugar with pectin 300g
Butter 15g
Ingredients 1Kg
Water, lukewarm (32-35°C) 370ml
Vegetable oil 1tbsp
Unbleached white bread flour 600g
Skimmed milk powder 2tbsp
Salt 1tsp
Sugar 4tsp
Easy blend dried yeast 4tsp
17
Packet mixes eco button
Bake only Program 10
The bake only program can be selected on its own and used in the following ways:1 Use in conjunction with the dough cycle or to lengthen the baking time after completion of one
of the other bread programs.
●●
Wait until the dough cycle or bread program has completed - the bread maker will beep and
0:00 on the display.
●●
Press the menu button and select program 10.
●●
Use the Timer buttons and to select the required baking time from 10 minutes to 90
minutes.
●●
Press the START/STOP button bq.
2 Use to rewarm or crisp loaves already baked and cooled.
●●
Select program 10 from the MENU.
●●
Use the Timer buttons and to select the required baking time from 10 minutes to 90
minutes.
●●
Press the START/STOP button bq.
The bread maker should not be left unattended when using the Bake only
program. Manually stop the program when the desired crust colour has been
achieved.
The eco bake setting can be used and is recommended for most ready prepared bread mixes.
(Wholemeal and Granary bread mixes generally work best on Program 3 Wholewheat).
●
Check that the total weight of the mix does not exceed the maximum amount your bread
maker can handle.
●
Add the amount of water recommended by the manufacturer to the bread pan first, then add
the bread mix.
●
For best results use lukewarm water (30-35°C) and measure the water temperature with either
a thermometer or mix 25% boiling water with 75% of cold water.
●
If the loaf does not rise sufficiently try adding 1-2tsp of easy blend dried yeast next time.
●
The timer delay is not recommended for packet mixes as you cannot separate the yeast from
the liquid.
Visit the Kenwood website for more information about using bread mixes in your bread maker.
18
ingredients
The major ingredient in bread making is flour, so selecting
the right one is the key to a successful loaf.
wheat flours
Wheat flours make the best loaves. Wheat consists of an
outer husk, often referred to as bran, and an inner kernel,
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.
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.
granary bread flour
A combination of white, wholemeal and rye flours mixed
with malted whole wheat grains, which adds both texture
and flavour. Use on its own or in combination with strong
white flour.
non-wheat flours
Other flours such as rye can be used with white and
wholemeal bread flours to make traditional breads like
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.
19
fats 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
of the loaf. Use butter, margarine or even lard in small
quantities up to 25 g (1 oz) or 22ml (11⁄2 tbsp.) vegetable
oil. Where a recipe uses larger amounts so the flavour is
more noticeable, butter will provide the best result.
●
Olive oil or sunflower oil can be used instead of butter,
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 eco program 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.
If 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
water (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
be 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.
20
adapting your own recipes
After you have baked some of the recipes supplied you
may wish to adapt a few of your own favourites, which
previously have been mixed and kneaded by hand. Start
by selecting one of the recipes in this booklet, which is
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 bread maker 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
●
For 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
warm 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.
21
general hints and tips
The results of your bread making are dependent on a
number of different factors, such as the quality of
ingredients, careful measuring, temperature and humidity.
To help ensure successful results, there are a few hints
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 eco cycle 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.
●
Vegetables 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
foods contain water. Start with less water and check
the dough as it begins to mix and adjust if it is
necessary.
●
Do 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.
22
23
PROBLEM POSSIBLE CAUSE SOLUTION
1. Bread does not rise
enough
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
white breads due to less gluten
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.
• eco 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 1/4tsp.
• 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
by 1/4 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.
LOAF SIZE AND SHAPE
troubleshooting guide
Following are some typical problems that can occur when making bread in your bread maker. Please review the
problems, their possible cause and the corrective action that should be taken to ensure successful bread making.
24
troubleshooting guide (continued)
PROBLEM POSSIBLE CAUSE SOLUTION
6. Collapsed
while baking.
7. Loaves uneven
shorter on one end.
8 Hole in bottom of loaf
9. Heavy dense texture.
10. Open, coarse, holey
texture.
11. Centre of loaf is raw,
not baked enough.
12. Bread doesn’t slice
well, very sticky.
13. Dark crust colour/
too thick.
14. Loaf of bread is burnt.
15. Crust too light.
• 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
helps prevent the dough over proving)
• Too much yeast.
• Warm, humid weather.
• Dough too dry and not allowed to rise
evenly in pan.
• Hole left by kneader when loaf removed
from bread pan.
• Too much flour.
• Not enough yeast.
• Not enough sugar.
• Salt omitted.
• Too much yeast.
• Too much liquid.
• Too much liquid.
• Power cut during operation.
• Quantities were too large and machine
could not cope.
• Sliced while too hot.
• Not using proper knife.
• DARK crust setting used.
• Bread maker malfunctioning.
• Bread not baked long enough.
• No milk powder or fresh milk in recipe.
• Reposition bread maker.
• Do not use more ingredients than
recommended for large loaf (max. 1Kg).
• Use amount of salt recommended in
recipe.
• Measure yeast acurately.
• Reduce liquid by 15ml/3tsp and
reduce yeast by
1
/4tsp.
• Increase liquid by 15ml/3 tsp.
• Normal situation
• 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.
• 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.
• 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.
LOAF SIZE AND SHAPE
BREAD TEXTURE
CRUST COLOUR AND THICKNESS
25
troubleshooting guide (continued)
PROBLEM POSSIBLE CAUSE SOLUTION
16. Kneader cannot
be removed.
17. Bread sticks to pan/
difficult to shake out.
18. Bread maker not
operating/Kneader not
moving.
19. Ingredients not mixed.
20. Burning odour noted
during operation.
21. Bread maker moving
on the worktop.
22. Machine unplugged
by mistake or power
lost for more than
8 minutes.
How can I save
the bread?.
• You must add water to bread pan and
allow kneader to soak before it can
be removed.
• Can happen over prolonged use.
• Bread maker 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.
• Dirt or dry ingredient dust on bottom of
feet stopping the feet from gripping onto
the worktop.
• Follow cleaning instructions after use.
You may need to twist kneader slightly
after soaking to loosen.
• Lightly wipe the inside of bread pan
with vegetable oil.
• Refer to “Service and customer care”
section.
• Check on/off switch 햸 is in the ON position.
• Check the pan is locked in place.
• Bread maker 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.
• Always use the bread maker on a dry clean
surface.
• Wipe any dirt or dust off the feet with a damp
cloth.
PAN PROBLEMS
MACHINE MECHANICS
• 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 10 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 10 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.
26
troubleshooting guide (continued)
PROBLEM POSSIBLE CAUSE SOLUTION
23. E:01 appears on
display and machine
cannot be turned on.
24. H:HH & E:EE
appears in display and
machine does not operate.
• Oven chamber too hot.
• Bread machine is malfunctioning.
Temperature sensor error
• Unplug and allow to cool down for 30
minutes.
• See “Service and Customer care”
section.
MACHINE MECHANICS
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