Kenwood BM450 User Manual

Head Office Address: Kenwood Limited, New Lane, Havant, Hampshire PO9 2NH, UK

www.kenwoodworld.com

Designed and engineered by Kenwood in the UK

Made in China

19125/4

BM450

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500g 750g

1kg

before using your Kenwood appliance

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Read these instructions carefully and retain for future reference.

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Remove all packaging and any labels.

safety

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

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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.

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

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

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

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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.

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

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

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Do not touch moving parts within the Bread Maker.

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

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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.

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Do not use this appliance outdoors.

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

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

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Do not cover the vents on the side 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.

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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.

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Children should be supervised to ensure that they do not play with the appliance.

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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

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

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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

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Wash all parts (see care and cleaning).

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Fit the lid (see care & cleaning).

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Fit the automatic dispenser to the underside of the lid (see automatic dispenser).

key

 lid handle  viewing window  automatic dispenser  heating element  bread pan handle  kneader  drive shaft  drive coupling  on/off switch  measuring cup  dual measuring spoon 1tsp & 1tbsp

 control panel  display window  program status indicator  crust colour indicators (light, medium, dark)  delay timer buttons  menu button  loaf size button  program button  confirm button

viewing light favourite button start/stop button rapid bake button cancel button crust colour button loaf size indicators

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

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

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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).

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Always use liquids at room temperature, 20ºC/68ºF, unless making bread using the rapid 1 hour cycle. Follow the instructions given in the recipe section.

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Always use the measuring spoon provided to measure smaller quantities of dry and liquid ingredients. Use the slider to select between the following measure -

⁄

2 tsp,

1 tsp,

⁄2 tbsp or 1 tbsp. 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.

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Plug in and press the ON/OFF switch  situated at the back of the breadmaker - the unit will beep and 1 (3:15) will appear in the display window.

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Always switch off and unplug your breadmaker after use.

 program status indicator

The program status indicator is situated in the display window and the indicator arrow will point to the stage of the cycle the breadmaker has reached as follows: -

Pre-heat – The pre-heat feature only operates at the start of the wholewheat (30 minutes), wholewheat rapid (5 minutes) and gluten free (8 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). (6). (9), (10), (11) and (13) the automatic dispenser will operate and 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.

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. 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 (3:15). 11 Press the MENU button  until the required program

is selected. The breadmaker will default to 1Kg &

medium crust colour. Note: If using the “RAPID

BAKE” , just press the button and the program will

start automatically. 12 Select the loaf size by pressing the LOAF SIZE

button  until the indicator moves to the required

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

until the indicator moves to the required crust

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

the program press the START/STOP button for

2 -3 seconds. 15 At the end of the baking cycle unplug the breadmaker. 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 and take care not to touch the

automatic dispenser on the underside of

the lid as this will also 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).

viewing light

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The LIGHT button can be pressed at any time to view the program status in the display window or to check the progress of the dough inside the baking chamber.

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The baking chamber viewing light will automatically switch off after 60 seconds..

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If the light bulb stops working it must be replaced by KENWOOD or an authorised KENWOOD repairer (see service and customer care).

 automatic dispenser

Your BM450 breadmaker is fitted with an automatic dispenser for releasing additional ingredients directly into the dough during the kneading cycle. This ensures that the ingredients are not overprocessed or crushed and are evenly distributed.

to fit and use the automatic dispenser

1 Fit the dispenser  to the lid using the alignment

arrows .

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The dispenser will not locate and lock into position unless fitted the correct way round.

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The breadmaker can be used without the dispenser

fitted if required but the manual alert will still sound. 2 Fill the dispenser with the required ingredients. 3 The Automatic dispenser operates after approx. 15-20

minutes of kneading and an audible alert sounds as

well in case you need to add ingredients manually.

hints & tips

Not all ingredients are suitable for use with the

automatic dispenser and for best results follow the

guidelines below: -

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Do not overfill the dispenser – follow the recommended

quantities specified in the recipes supplied.

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Keep the dispenser clean and dry to prevent

ingredients sticking.

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Cut ingredients roughly or lightly dust with flour to

reduce stickiness, which may prevent the ingredients

from being released.

ingredients suitable for use with comments

the automatic dispenser

Dried Fruit i.e Sultanas, Raisins, Yes Roughly chop and do not chop too small. Mixed Peel & Glace Cherries Do not use fruit soaked in syrup or alcohol.

Lightly dust with flour to stop fruit sticking. Pieces cut too small may stick to the dispenser and may not be added to the

dough. Nuts Yes Roughly chop and do not chop too small. Large Seeds i.e. Sunflower & Yes

Pumpkin Seeds Small Seeds i.e. Poppy & No Very small seeds may fall out through the gap

Sesame Seeds around the dispenser door.

Best added manually or with other

ingredients. Herbs – Fresh & Dried No Due to the small chopped size may fall out of

the dispenser.

Herbs are very light in weight and may not be

released from the dispenser.

Best added manually or with other

ingredients. Fruit/Vegetables in No Oil may cause the ingredients to stick to

Oil/Tomatoes/Olives the dispenser.

May be used if well drained and dried

thoroughly before adding to the dispenser. Ingredients with a high water No May stick to the dispenser.

content i.e. raw fruit Cheese No May melt in dispenser.

Add with other ingredients directly into the

pan. Chocolate/Chocolate Chips No May melt in the dispenser.

Added manually when alert sounds.

automatic dispenser usage chart

✬ 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 Automatic Dispenser operates & Keep Warm

Medium Crust Colour manual alert for adding ingredients ✬✬

✬

500g 750g 1Kg 500g 750g 1Kg

1 basic White or Brown Bread Flour recipes 3:05 3:10 3:15 2:45 2:50 2:55 60

2 white rapid Reduces the white cycle by 2:40 2:45 2:50 2:20 2:25 2:30 60

approx. 25 minutes

3 wholewheat Wholewheat or wholemeal flour 4:25 4:30 4:35 3:39 3:44 3:49 60

recipes: 30 minute preheat

4 wholewheat For use with granary flour and for a 2:34 2:39 2:44 2:15 2:20 2:25 60

rapid quicker wholewheat loaf. Not

suitable for 100% wholemeal loaves

5 minute preheat

5 french Produces a crisper crust and suited 3:32 3:36 3:40 3:13 3:17 3:21 60

to loaves low in fat and sugar

6 sweet High sugar bread recipes 3:19 3:22 3:25 2:59 3:02 3:05 60

7 quick bread Non-yeast batter breads - 1Kg mix 2:08 - 22

8 cake Cake mixes - 500g mix 1:22 - 22

9 gluten free For use with gluten free flours - 2:54 2:59 - 2:37 2:42 60

and gluten free bread mixes.

Max 500g flour wt: 8 minute preheat

10 dough Dough for hand shaping and 1:30 1:14 -

baking in your own oven.

11 Artisan Long dough cycle for preparation 5:15 4:39 -

dough of Artisan doughs

12 jam For making jams 1:25 - 20

13 pizza dough Pizza dough recipes 1:30 1:14 -

14 bake Bake only feature. Can also be 0:10 - 1:30 - 60

used to rewarm or crisp loaves

already baked and cooled. Use

timer buttons to change time required.

rapid bake Produces loaves of bread in under 0:58 - 60

button 1 hour. Loaves require warm water,

extra yeast and less salt.

 delay timer

The Delay timer allows you to delay the bread making process up to 15 hours. The delayed start cannot be used with the “RAPID BAKE” program or programs (7) to (13).

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:

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

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Select the crust colour and size required.

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Then set the delay timer.

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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.

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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’.

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Press the START/STOP button and the display colon (:) will flash. The timer will start to count down.

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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.

favourite program

The Favourite program allows you to create and store up to 5 of your own programs.

to Create/Modify Own Program

1 Plug in and switch on. 2Press the FAVOURITE button to select the program you

wish to change from P1 to P5.

3Press the (P) PROGRAM button to start modifying the

program.

4 Use the DELAY TIMER buttons (-) & (+) to change the

time required for each stage.

5Press the CONFIRM button to save the change and

move to the next stage of the program.

6 Repeat stage 3 to 5 until all stages have been

programmed as required. The program status indicator shows what stage of the program you have reached.

7 When the CONFIRM button is pressed for the last time

after the keep warm stage a beep will sound and the program will be automatically saved.

8 If you want to move back to the previous stage press

the CANCEL button to change the time.

to use the favourite program

1 Plug in and switch on. 2Press the FAVOURITE button to choose the required

program P1 to P5.

3Press the START/STOP button or select the delay timer

function.

P1 – P5 Favourite Pad Program Stages

Stage Default Setting Min and Max Time Change Available

1Pre-Heat

0mins 0 – 60mins

2 Knead 1

3mins 0 – 10mins

3 Knead 2

22mins 0 – 30mins

4 Rise 1

20mins 20 – 60mins

5 Knead 3 15secs Non changeable

Kneader will not operate if Rise 2 set to 0

6 Rise 2

30mins 0 – 2hrs

7 Knead 4 15secs Non changeable

Kneader will not operate if Rise 3 set to 0

8 Rise 3

50mins 0 – 2hrs

9 Baking

60mins 0 – 1hr 30mins

10 Keep Warm

60mins 0 – 60mins

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

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

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

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Do not use abrasive scouring pads or metal implements.

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

bread pan

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Do not dishwash the bread pan.

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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.

glass lid

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Lift off the glass lid and clean with warm soapy water.

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Do not dishwash the lid.

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Ensure the lid is completely dry before refitting to the bread maker.

automatic dispenser

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Remove the automatic dispenser from the lid and wash in warm soapy water and if required use a soft brush to clean. Ensure the dispenser is completely dry before refitting to the lid.

Basic White Bread Program 1

tsp = 5 ml teaspoon tbsp = 15ml tablespoon

Brioche Bread (use light crust colour) Program 6

Wholemeal Bread Program 3

1 Put the egg/eggs into the measuring cup and add sufficient water to give: -

2 Pour into the bread pan with the honey and lemon juice.

Loaf size 750g 1Kg

Liquid up to 310 mls 380 mls

Ingredients 750g 1Kg

Egg 1 plus 1 egg yolk 2 Water See point 1 See point 1 Lemon juice 1tbsp 1tbsp Honey 2tbsp 2tbsp Wholemeal bread flour 450g 540g Unbleached white bread flour 50g 60g Salt 2tsp 2tsp Easy blend dried yeast 1tsp 1

⁄2tsp

Ingredients 500g 750g 1Kg

Milk 130ml 200ml 280ml Eggs 1 2 2 Butter, melted 80g 120g 150g Unbleached white bread flour 350g 500g 600g Salt 1tsp 11⁄2tsp 11⁄2tsp Sugar 30g 60g 80g Easy blend dried yeast 1tsp 2tsp 21⁄2tsp

Ingredients 500g 750g 1Kg

Water 245ml 300ml 380ml Vegetable oil 1tbsp 11⁄2tbsp 11⁄2tbsp Unbleached white bread flour 350g 450g 600g Skimmed milk powder 1tbsp 4tsp 5tsp Salt 1tsp 11⁄2tsp 11⁄2tsp Sugar 2tsp 1tbsp 4tsp Easy blend dried yeast 1tsp 11⁄2tsp 11⁄2tsp

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

Rapid White Bread Rapid Bake Button

1Press the RAPID BAKE button and the program will start automatically.

Bread rolls Program 10

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.

Ingredients 1Kg

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

Ingredients 1Kg

Water, lukewarm (32-35°C) 350ml Vegetable oil 1tbsp Unbleached white bread flour 600g Skimmed milk powder 2tbsp Salt 1tsp Sugar 4tsp Easy blend dried yeast 4tsp

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. 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.

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.

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Salt strengthens the gluten structure and makes the dough more elastic.

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Salt inhibits yeast growth to prevent over-rising and stops the dough collapsing.

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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.

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Sugar and liquid sweeteners contribute to the colour of bread, helping to add a golden finish to the crust.

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Sugar attracts moisture, so improving the keeping qualities.

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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.

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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.

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If substituting a liquid sweetener for sugar then the total liquid content of the recipe will need to be reduced slightly.

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.

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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.

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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.

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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.

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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.

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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.

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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.

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Use dried yeast before its use by date, as the potency gradually deteriorates with time.

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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.

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.

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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.

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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.

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

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

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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.

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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.

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.

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Use all ingredients at room temperature unless stated otherwise in the recipe eg. for the rapid 1 hour 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.

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.

• 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

/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

/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.

troubleshooting guide (continued)

PROBLEM POSSIBLE CAUSE SOLUTION

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.

12. Dark crust colour/ too thick.

13. Loaf of bread is burnt.

14. 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.

•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.

• 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

/4tsp.

• 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.

• 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

troubleshooting guide (continued)

PROBLEM POSSIBLE CAUSE SOLUTION

15. Kneader cannot be removed.

16. 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. E:01 appears on display and machine cannot be turned on.

22. H:HH & E:EE appears in display and machine does not operate.

•You must add water to bread pan and allow kneader to soak before it can be removed.

• Can happen over prolonged use.

•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.

• Oven chamber too hot.

•Bread machine is malfunctioning. Temperature sensor error

• 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  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.

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 14 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 14 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.

service and customer care

●

If the cord is damaged it must, for safety reasons, be replaced by KENWOOD or an authorised KENWOOD repairer.

If you need help with:

●

using your appliance or

●

servicing or repairs Contact the shop where you bought your Bread Maker.

●

Designed and engineered by Kenwood in the UK.

●

Made in China.

IMPORTANT INFORMATION FOR CORRECT DISPOSAL OF THE PRODUCT IN ACCORDANCE 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.

antes de usar o seu aparelho Kenwood

●

Leia atentamente estas instruções e guarde-as para consulta futura.

●

Retire todas as embalagens e eventuais etiquetas.

segurança

●

Não toque nas superfícies quentes. É provável que as superfícies expostas fiquem quentes durante a utilização. Use sempre luvas de forno para retirar a forma de pão quente.

●

Para evitar salpicar o interior da cuba do forno, retire sempre a forma de pão da máquina antes de adicionar os ingredientes. Os ingredientes que se derramem sobre o elemento de aquecimento podem queimar e dar origem a fumo.

●

Não use este aparelho se existirem sinais visíveis de danos no cabo de alimentação ou se o aparelho tiver caído ao chão acidentalmente.

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Não mergulhe este aparelho, o cabo de alimentação nem a ficha em água ou em qualquer outro líquido.

●

Desligue sempre este aparelho da tomada depois de o usar, antes de colocar ou de retirar peças ou antes de o limpar.

●

Não deixe o cabo eléctrico pendurado na borda da superfície de trabalho nem deixe que este toque em superfícies quentes tais como um bico de fogão a gás ou eléctrico.

●

Este aparelho só deve ser usado sobre uma superfície plana resistente ao calor.

●

Não ponha a sua mão dentro da cuba do forno depois de ter retirado a forma de pão pois a cuba estará muito quente.

●

Não toque nas peças móveis existentes no interior da Máquina de Pão.

●

Não exceda a capacidade máxima de farinha e quantidade de fermento especificados nas receitas fornecidas.

●

Não exponha a Máquina de Pão à luz directa do sol, nem a coloque perto de aparelhos quentes ou em sítios onde haja correntes de ar. Todos estes factores podem afectar a temperatura interna do forno, podendo estragar os resultados.

●

Não use este aparelho ao ar livre.

●

Não ligue a Máquina de Pão com ela vazia pois isso daria origem a danos graves.

●

Não use a cuba do forno para guardar seja o que for.

●

Não cubra as saídas de ar do lado da máquina e assegure uma ventilação adequada à volta da máquina de fazer pão enquanto esta está a funcionar.

●

Este aparelho não foi concebido para operar com temporizadores externos nem por sistema de controlo remoto separado.

●

Este electrodoméstico não deverá ser utilizado por pessoas (incluindo crianças) com capacidades mentais, sensoriais ou físicas reduzidas ou com falta de experiência e conhecimento, a não ser que sejam supervisionadas ou instruídas sobre o uso do electrodoméstico por uma pessoa responsável pela sua segurança.

●

As crianças devem ser vigiadas para garantir que não brincam com o electrodoméstico.

●

Use o aparelho apenas para o fim doméstico a que se destina. A Kenwood não se responsabiliza caso o aparelho seja utilizado de forma inadequada, ou caso estas instruções não sejam respeitadas.

antes de ligar à tomada

●

Certifique-se de que a alimentação eléctrica corresponde ao valor indicado na parte inferior da Máquina de Pão.

●

Este aparelho está em conformidade com a directiva 2004/108/EC da CEE sobre Compatibilidade Electromagnética e o regulamento da CEE nº. 1935/2004 de 27/10/2004 sobre materiais concebidos para estarem em contacto com alimentos.

antes de usar a sua máquina de pão pela primeira vez

●

Lave todas as peças (ver cuidados e limpeza).

●

Insira a tampa (ver cuidados e limpeza).

●

Insira o distribuidor automático na parte de baixo da tampa (ver distribuidor automático).

Português

Antes de ler, por favor desdobre a primeira página, que contém as ilustrações

chave

 puxador da tampa  visor de controlo  distribuidor automático  elemento de aquecimento  pega da forma de pão  amassador  veio de accionamento  acoplamento de accionamento  botão ligar/desligar (on/off)  copo medidor  colher de medição dupla 1 clh. chá & 1 clh. sopa

 painel de comando  visor  indicador do estado do programa  indicadores da tonalidade da côdea (claro, médio,

escuro, rápido)

 botões do temporizador  botão do menu  botão de tamanho do pão  botão de programação  botão de confirmação

luz de observação botão de programas favoritos botão Iniciar/Parar botão de cozedura rápida botão Cancelar botão de tonalidade da côdea indicadores do tamanho do pão

como medir os ingredientes (ver figuras 3 a 7)

É extremamente importante usar a quantidade exacta de ingredientes para obter os melhores resultados possíveis.

●

Meça sempre os ingredientes líquidos no copo medidor transparente com as marcas graduadas, fornecido junto com o aparelho. O líquido deverá atingir a marca no copo, ao nível dos olhos, nem acima nem abaixo (ver 3).

●

Use sempre os líquidos à temperatura ambiente (20 ºC), excepto ao fazer pão usando o ciclo rápido de 1 hora. Siga as instruções fornecidas na secção das receitas.

●

Use sempre a colher de medição fornecida para medir quantidades mais pequenas de ingredientes secos ou líquidos. Use o comando deslizante para seleccionar entre as medidas - 1⁄2 clh. de chá, 1 clh. de chá, 1⁄2 clh. de sopa ou 1 clh. de sopa. Encha até cima e nivele a colher (ver 6).

 botão ligar/desligar (on/off)

A sua máquina de fazer pão Kenwood encontra-se equipada com um botão LIGAR/DESLIGAR (ON/OFF) e só começa a funcionar quando se pressiona no botão "ON" (Ligar).

●

Ligue à tomada e prima o interruptor ON/OFF  situado na parte de trás da máquina de pão – a unidade apita e aparece 1 (3:15) no visor.

●

Desligue sempre a sua máquina de fazer pão e retire da tomada após a sua utilização.

 indicador do estado do programa

O indicador do estado do programa está situado no visor e a seta indicadora aponta para o estado do ciclo que a máquina de pão atingiu, assim: -

Pré-aquecimento A função de pré-aquecimento só funciona no início da regulação para pão integral (30 minutos), pão integral rápido (5 minutos) e sem glúten (8 minutos), para aquecer os ingredientes antes do início da primeira fase de amassadura. Não há

amassadura durante este período.

Amassar – A massa de pão está na 1ª ou na 2ª fase de amassar ou em repouso entre os ciclos de levedagem. Durante os últimos 20 minutos da 2ª fase de amassar na regulação (1), (2), (3), (4), (5), (6), (9), (10), (11) e (13) o distribuidor automático funcionará e emitirá um som para o avisar que deve ou pode adicionar manualmente quaisquer ingredientes adicionais. Levedação A massa está no 1º, no 2º ou no 3º ciclo de levedação.

Cozedura O pão está no ciclo de cozedura final. Manter quente A máquina de pão entra

automaticamente em modo de Manter Quente no final do ciclo de cozedura. Mantém-se em modo de manter quente durante o máximo de 1 hora ou até a máquina ser desligada, conforme o que acontecer primeiro.

Atenção: o elemento de aquecimento liga e desliga e brilha intermitentemente durante o ciclo de manter quente.

usar a sua Máquina de Pão

(ver o painel de ilustrações)

1 Remova a forma de pão segurando-a pela pega e

girando-a para trás do forno de cozedura. 2 Coloque o amassador. 3 Deite a água na forma de pão. 4 Adicione os restantes ingredientes na forma de pão

pela ordem indicada nas receitas.

Certifique-se de que todos os ingredientes são

pesados com exactidão dado que quantidades 7 incorrectas produzirão fracos resultados. 8 Insira a forma de pão dentro do forno de cozedura,

posicionando-a numa posição angulada e girando-a

para trás do forno. Prenda-a depois girando-a para a

frente. 9 Baixe o manípulo e feche a tampa. 10 Ligue à tomada e ligue a máquina – a unidade irá

apitar e por defeito iniciar na definição 1 (3:15). 11 Prima o botão de MENU  até o programa

pretendido ficar seleccionado. A máquina de pão

adoptará por defeito 1 kg e tonalidade média da

côdea. Nota: Se usar “COZEDURA RÁPIDA” ,

basta premir o botão; o programa começa de

imediato. 12 Seleccione o tamanho do pão premindo o botão de

TAMANHO DO PÃO  até o indicador indicar o

tamanho de pão pretendido. 13 Seleccione a tonalidade da côdea premindo o botão

de CÔDEA até o indicador indicar a tonalidade da

côdea pretendida (claro, médio ou escuro). 14 Pressione o botão INICIAR/PARAR . Para parar ou

cancelar o programa pressione o botão

INICIAR/PARAR durante 2 a 3 segundos. 15 Desligue a máquina de pão da tomada no final do

ciclo de cozedura. 16 Remova a forma de pão segurando-a pela pega e

girando-a para trás do forno de cozedura.

Utilize sempre luvas de forno uma vez que a

pega da forma estará quente e não toque

no distribuidor automático que se encontra

na parte de baixo da tampa, porque também

estará quente.

17 Depois desenforme o pão sobre uma grelha, para

arrefecer. 18 Deixe o pão arrefecer durante pelo menos 30

minutos antes de o cortar às fatias, para deixar sair o

vapor. Se o pão estiver quente, será difícil cortá-lo. 19 Limpe a forma de pão e o amassador imediatamente

após a sua utilização (ver “cuidados e limpeza”).

luz de observação

●

O botão da LUZ pode ser pressionado em qualquer altura para ver em que posição se encontra o programa na janela do mostrador ou para verificar o progresso da massa dentro do forno.

●

A luz dentro do forno apaga-se automaticamente após 60 segundos.

●

Se a lâmpada deixar de funcionar, deve ser substituída pela KENWOOD ou por um reparador KENWOOD autorizado (ver serviço e cuidados ao cliente).

 distribuidor automático

A sua máquina de fazer pão BM450 está equipada com um distribuidor automático para poder juntar ingredientes adicionais directamente à massa durante o ciclo de amassar. Assegura assim que os ingredientes não são demasiado processados ou totalmente amassados e que são distribuídos de forma igual.

para inserir e utilizar o distribuidor automático

1 Encaixe o distribuidor automático  na tampa

utilizando as setas de alinhamento .

●

O distribuidor não se encaixará ou fixará se não for colocado na posição correcta.

●

A máquina de fazer pão pode ser usada sem o distribuidor colocado mas o som de alerta manual

tocará na mesma. 2 Encha o distribuidor com os ingredientes desejados. 3O distribuidor automático funcionará cerca de 15 a 20

minutos depois do ciclo de amassar começar e emitirá

um som para o avisar caso queira adicionar

manualmente outros ingredientes adicionais.

sugestões e conselhos práticos

Nem todos os ingredientes são apropriados para usar

com o distribuidor automático e para obter melhores

resultados deve consultar e seguir as linhas de

orientação abaixo: -

●

Não encha demasiado o distribuidor –siga as

quantidades recomendadas, especificadas nas receitas

fornecidas.

●

Mantenha o distribuídos limpo e seco para evitar que

os ingredientes se colem.

●

Misture os ingredientes grossos ou demasiados finos

com farinha para reduzir a possibilidade de estes se

colarem e evitar também que estes sejam libertados.

ingredientes apropriado para utilizar com comentários

o distribuidor automático

Frutos Secos – ex: Sultanas, Sim Corte em pedaços grossos e não em Passas, Cascas de Fruta & pequenos pedaços. Cerejas Cristalizadas Não utilize frutos ensopados em xarope ou

álcool. Polvilhe ligeiramente com farinha para evitar que os frutos se colem. Pedaços demasiado pequenos podem colarse ao distribuidor e não serem adicionados à massa.

Nozes Sim Corte em pedaços grossos e não em

pequenos pedaços.

Sementes Grandes – ex: Sim Girassol & Abóbora

Sementes Pequenas – ex: Não Sementes muito pequenas podem cair para Papoila & Sésamo a abertura à volta da porta do distribuidor.

Melhor se for adicionado manualmente ou em conjunto com outros ingredientes.

Ervas – Frescas & Secas Não Porque foram cortadas muito pequenas

podem sair do distribuidor. As ervas são muito leves e podem não ser libertadas do distribuidor. Melhor se for adicionado manualmente ou em conjunto com outros ingredientes.

Frutos /Vegetais em Não O azeite pode fazer com que os ingredientes Azeite/Tomates/Azeitonas fiquem colados ao distribuidor.

Podem ser utilizados se foram bem escorridos e bem secos antes de adicionados no distribuidor.

Ingredientes com elevado teor Não Podem colar-se ao distribuidor. de água – ex: frutos crus

Queijo Não Pode derreter no distribuidor.

Adicionado com outros ingredientes directamente na forma.

Chocolate/Pepitas de Chocolate Não Podem derreter no distribuidor.

Adicionar manualmente quando o som de alerta tocar.

quadro de utilização do distribuidor automático

tabela de programas de pão/massa

programa Tempo total do programa O distribuidor Automático Manter quente

Tonalidade média da côdea funciona & o alerta manual para ✬✬

adicionar ingredientes ✬

500g 750g 1Kg 500g 750g 1Kg

1 base Receitas com farinha branca ou integral 3:05 3:10 3:15 2:45 2:50 2:55 60

2 rápido branco Reduz o ciclo de pão branco em 2:40 2:45 2:50 2:20 2:25 2:30 60

cerca de 25 minutos

3 integral Receitas com farinha integral 4:25 4:30 4:35 3:39 3:44 3:49 60

pré-aquecimento de 30 minutos

4 rápido Para uso com farinha integral e 2:34 2:39 2:44 2:15 2:20 2:25 60

integral para obter um pão integral mais

rápido. Não adequado para pães

100% integrais pré-aquecimento

de 5 minutos

5 francês Produz uma côdea mais estaladiça e 3:32 3:36 3:40 3:13 3:17 3:21 60

é adequado para pães com baixo teor

de gordura e de açucar

6 doce Receitas de pão com muito açucar 3:19 3:22 3:25 2:59 3:02 3:05 60

7 pão rápido Pães com massa sem fermento – 2:08 - 22

mistura de 1 kg

8 bolo Pães e bolos com massa não levedada 1:22 - 22

9 sem glúten Para usar com farinhas sem glúten e - 2:54 2:59 - 2:37 2:42 60

misturas para pão sem glúten.

Peso máx. de farinha: 500 g

pré-aquecimento de 8 minutos

10 massa Massa para ser moldada à mão e 1:30 1:14 -

cozida no seu forno convencional.

11 Massa Ciclo de massa longo para 5:15 4:39 -

artesanal preparação de massas artesanais

12 compota Para fazer compotas 1:25 - 20

tabela de programas de pão/massa

programa Tempo total do programa O distribuidor Automático Manter quente

Tonalidade média da côdea funciona & o alerta manual para ✬✬

adicionar ingredientes ✬

500g 750g 1Kg 500g 750g 1Kg

13 massa Recitas de massa para piza 1:30 1:14 -

para piza

14 cozer Função só de cozedura. Pode 0:10 - 1:30 - 60

também ser usada para aquecer

pães já cozidos e arrefecidos ou

torná-los mais estaladiços. Use os

botões do temporizador para alterar

o tempo necessário.

botão de Coze pães em menos de 1 hora. 0:58 - 60

cozedura rápida Os pães necessitam de água morna,

mais fermento e menos sal.

✬ Ouve-se um aviso antes do final do 2º ciclo de amassadura para adicionar ingredientes, caso a receita assim o recomende.

✬✬ A Máquina de Pão passa automaticamente para o modo de “manter quente” no final do ciclo de cozedura. Mantém-se em modo de

“manter quente” durante o máximo de 1 hora ou até a máquina ser desligada, conforme o que acontecer primeiro.

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