Kenwood BM900 User Manual [de]
BM900 series
English 2 - 22
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French 46 - 67
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햷
햽
햸
햹
헁
헀
헃 헅헄 헃
헂
햺
햻
햶
햲
햳
햸
햾
햿
햵
햴
헆
1 2 3
7 8 9
13 14 15
19 20
4 5 6
10 11 12
16 17 18
1
12
1kg
1.5kg
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 sun light, near
hot appliances or in a draught. All these things can
affect the internal temperature of the oven, which could
spoil the results.
●
Do not use this appliance outdoors.
●
Do not operate the Bread Maker when it is empty as
this could cause it serious damage.
●
Do not use the oven chamber for any type of storage.
●
Do not cover the vents on the side 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.
●
Do not operate the breadmaker without either the
dispenser 햵 or dispenser cover 햴 fitted.
●
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).
2
key
햲 lid handles
햳 viewing window
햴 dispenser cover
햵 automatic dispenser
햶 heating element
햷 bread pan handle
햸 kneaders
햹 bread pan
햺 drive shafts
햻 drive couplings
햽 on/off switch
햾 measuring cup
햿 dual measuring spoon 1tsp & 1tbsp
헀 control panel
헁 menu button
헂 loaf size button
헃 program status indicator
헄 display window
헅 loaf size indicators
헆 start/stop button
crust colour button
crust colour indicators (light, medium, dark or rapid)
delay timer buttons
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 super rapid cycle.
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).
햽 on/off switch
Your Kenwood breadmaker is fitted with an ON/OFF
switch and will not operate until the “on” switch is
pressed.
●
Plug in and press the ON/OFF switch 햽 situated at the
side of the breadmaker - the unit will beep and 1 (3:25)
will appear in the display window.
●
Always switch off and unplug your breadmaker after
use.
헃 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) and wholewheat
rapid (5 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 15-20 minutes of the 2nd
Kneading cycle on setting (1), (2), (3), (4) and (6) 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.
End end of program.
3
using your Bread Maker
(refer to illustration panel)
1 Lift out the bread pan by the handle.
2 Fit the kneaders.
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 and push
down to ensure it is locked in position.
9 Lower the handle and close the lid.
10 Plug in and switch on - the unit will beep and default
to setting 1 (3:25).
11 Press the MENU button 헁 until the required program
is selected. The breadmaker will default to 1.5Kg &
medium crust colour.
12 Select the loaf size by pressing the LOAF SIZE
button 헂 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, dark or rapid). Note: To select
the rapid version of the (1) Basic, (2) French or
(3) Wholewheat program press the CRUST colour
button until the indicator points to
.
14 Press the START/STOP button 헆. To stop or cancel
the program press the START/STOP button 헆 for
2 -3 seconds until it beeps.
15 At the end of the baking cycle unplug the breadmaker.
16 Lift out the bread pan by the handle. Always use
oven gloves as the pan 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).
햵 automatic dispenser
Your BM900 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 햵 to the lid. Push down to ensure it
is secure.
●
The breadmaker can be used without the dispenser
fitted, just lift the dispenser out and fit the cover 햴
instead. The manual alert will still sound. Do not
operate the breadmaker without either the
dispenser 햵 or dispenser cover 햴 fitted.
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: -
●
Do not overfill the dispenser – follow the recommended
quantities specified in the recipes supplied.
●
Keep the dispenser clean and dry to prevent
ingredients sticking.
●
Cut ingredients roughly or lightly dust with flour to
reduce stickiness, which may prevent the ingredients
from being released.
4
5
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
6
✬ To select the rapid loaf program press the crust colour button until the indicator points to.
✬✬ 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
Medium Crust Colour operates & manual Keep Warm
alert for adding ✬✬✬
ingredients ✬✬
1Kg 1.5Kg 1Kg 1.5Kg
1 basic White or Brown Bread Flour recipes. 3:15 3:25 3:00 3:10 60
Rapid Loaves* 2:14 2:24 1:59 2:19
2 French Produces a crisper crust and suited to loaves low in fat 3:32 3:37 3:15 3:20 60
and sugar.
Rapid loaves* 2:37 2:42 2:20 2:25
3 wholewheat Wholewheat or wholemeal flour recipes: 30 minute preheat. 3:50 4:00 3:05 3:15 60
Rapid loaves* 2:35 2:45 2:15 2:25
4 sweet High sugar bread recipes. 3:17 3:27 2:57 3:07 60
5 super rapid Produces loaves of bread in 80 minutes. Loaves require warm 1:20 – 60
water, extra yeast and less salt.
6 gluten free For use with gluten free flours and gluten free bread mixes. 2:17 2:10 60
7 cake/quick breads Cake mixes and non-yeasted batter breads. 1:22 – 22
8 dough Dough for hand shaping and baking in your own oven. 1:30 – –
9 pizza dough Pizza dough recipes. 1:30 – –
10 jam For making jams. 1:05 – –
11 bake Bake only feature. Can also be used to rewarm or crisp loaves 1:00 – 60
already baked and cooled.
7
Basic 햲
Crust Colour Light Medium Dark Rapid
Weight 1Kg 1.5Kg 1Kg 1.5Kg 1Kg 1.5Kg 1Kg 1.5Kg
Delay 15:00 15:00 15:00 15:00 15:00 15:00 15:00 15:00
Pre-heat - - - - - - - -
Knead 1 5 min 5 min 5 min 5 min 5 min 5 min 5 min 5 min
Rest 5 min 5 min 5 min 5 min 5 min 5 min 5 min 5 min
Knead 2 15 min 15 min 15 min 15 min 15 min 15 min 15 min 15 min
Rise 1 40 min 40 min 40 min 40 min 40 min 40 min 15 min 15 min
Shape 1 10 s 10 s 10 s 10 s 10 s 10 s 10 s 10 s
Rise 2 24 min 50 s 24 min 50 s 24 min 50 s 24 min 50 s 24 min 50 s 24 min 50 s 8 min 50 s 8 min 50 s
Shape 2 15 s 15s 15 s 15 s 15 s 15 s 10 s 10 s
Rise 3 49 min 45 s 49 min 45 s 49 min 45 s 49 min 45 s 49 min 45 s 49 min 45 s 29 min 50 s 29 min 50 s
Bake 55 min 65 min 55 min 65 min 55 min 65 min 55 min 65 min
Keep warm 1 hour 1 hour 1 hour 1 hour 1 hour 1 hour 1 hour 1 hour
Total 3:15 3:25 3:15 3:25 3:15 3:25 2:14 2:24
Extras 3:00 3:10 3:00 3:10 3:00 3:10 1:59 2:19
8
French 햳
Crust Colour Light Medium Dark Rapid
Weight 1Kg 1.5Kg 1Kg 1.5Kg 1Kg 1.5Kg 1Kg 1.5Kg
Delay 15:00 15:00 15:00 15:00 15:00 15:00 15:00 15:00
Pre-heat - - - - - - - -
Knead 1 5 min 5 min 5 min 5 min 5 min 5 min 5 min 5 min
Rest 5 min 5 min 5 min 5 min 5 min 5 min 5 min 5 min
Knead 2 17 min 17 min 17 min 17 min 17 min 17 min 17 min 17 min
Rise 1 39 min 39 min 39 min 39 min 39 min 39 min 30 min 30 min
Shape 1 10 s 10 s 10 s 10 s 10 s 10 s 15 s 15 s
Rise 2 30 min 50 s 30 min 50 s 30 min 50 s 30 min 50 s 30 min 50 s 30 min 50 s 14 min 45 s 14 min 45 s
Shape 2 10 s 10 s 10 s 10 s 10 s 10 s - -
Rise 3 59 min 50 s 59 min 50 s 59 min 50 s 59 min 50 s 59 min 50 s 59 min 50 s 30 min 30 min
Bake 55 min 60 min 55 min 60 min 55 min 60 min 55 min 60 min
Keep warm 1 hour 1 hour 1 hour 1 hour 1 hour 1 hour 1 hour 1 hour
Total 3:32 3:37 3:32 3:37 3:32 3:37 2:37 2:42
Extras 3:15 3:20 3:15 3:20 3:15 3:20 2:20 2:25
9
Whole Wheat 햴
Crust Colour Light Medium Dark Rapid
Weight 1Kg 1.5Kg 1Kg 1.5Kg 1Kg 1.5Kg 1Kg 1.5Kg
Delay 15:00 15:00 15:00 15:00 15:00 15:00 15:00 15:00
Pre-heat 30 min 30 min 30 min 30 min 30 min 30 min 5 min 5 min
Knead 1 5 min 5 min 5 min 5 min 5 min 5 min 5 min 5 min
Rest 5 min 5 min 5 min 5 min 5 min 5 min 5 min 5 min
Knead 2 15 min 15 min 15 min 15 min 15 min 15 min 15 min 15 min
Rise 1 49 min 49 min 49 min 49 min 49 min 49 min 24 min 24 min
Shape 1 10 s 10 s 10 s 10 s 10 s 10 s 10 s 10 s
Rise 2 25 min 50 s 25 min 50 s 25 min 50 s 25 min 50 s 25 min 50 s 25 min 50 s 10 min 50 s 10 min 50 s
Shape 2 10 s 10 s 10 s 10 s 10 s 10 s 10 s 10 s
Rise 3 44 min 50 s 44 min 50 s 44 min 50 s 44 min 50 s 44 min 50 s 44 min 50 s 34 min 50 s 34 min 50 s
Bake 55 min 65 min 55 min 65 min 55 min 65 min 55 min 65 min
Keep warm 1 hour 1 hour 1 hour 1 hour 1 hour 1 hour 1 hour 1 hour
Total 3:50 4:00 3:50 4:00 3:50 4:00 2:35 2:45
Extras 3:05 3:15 3:05 3:15 3:05 3:15 2:15 2:25
10
Sweet Bread 햵 Super Rapid 햶
Crust Colour Light Medium Dark Medium
Size 1Kg 1.5Kg 1Kg 1.5Kg 1Kg 1.5Kg 1.5Kg
Delay 15:00 15:00 15:00 15:00 15:00 15:00 -
Pre-heat - - - - - - -
Knead 1 5 min 5 min 5 min 5 min 5 min 5 min 20 min
Rest 5 min 5 min 5 min 5 min 5 min 5 min -
Knead 2 20 min 20 min 20 min 20 min 20 min 20 min 12 min
Rise 1 39 min 39 min 39 min 39 min 39 min 39 min -
Shape 1 10 s 10 s 10 s 10 s 10 s 10 s -
Rise 2 25 min 50 s 25 min 50 s 25 min 50 s 25 min 50 s 25 min 50 s 25 min 50 s -
Shape 2 5 s 5 s 5 s 5 s 5 s 5 s -
Rise 3 51 min 55 s 51 min 55 s 51 min 55 s 51 min 55 s 51 min 55 s 51 min 55 s -
Bake 50 min 60 min 50 min 60 min 50 min 60 min 48 min
Keep warm 1 hour 1 hour 1 hour 1 hour 1 hour 1 hour 1 hour
Total 3:17 3:27 3:17 3:27 3:17 3:27 1:20
Extras 2:57 3:07 2:57 3:07 2:57 3:07 -
11
6 7 8 9 10 11
Program Gluten Cake/Quick Bread Dough Pizza Jam Bake
Free Dough
Crust Colour N/A Light Medium Dark N/A - - -
Weight N/A - - - N/A - - -
Delay - - - - - - - -
Pre-heat - - - - - - - -
Knead 1 5 min 3 min 3 min 3 min 5 min 3 min 5 min -
Rest 0 min - - - 5 min - - -
Knead 2 12 min 4 min 4 min 4 min 20 min 27 min 60 min -
Rise 1 0 min - - - 60 min 60 min - -
Shape 1 - - - - - - - -
Rise 2 - - - - - - - -
Shape 2 - - - - - - - -
Rise 3 60 min - - - - - - -
Bake 60 min 75 min 75 min 75 min - - 50 min 60 min
Keep warm 1hour 22 min 22 min 22 min - - - -
Total 2:17 1:22 1:22 1:22 1:30 1:30 1:05 1:00
Extras 2:10 - - - - - - -
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) to (11).
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
breadmaker is set up with the required recipe
ingredients at 10pm the evening before, total time to be
set on the delayed timer is 9 hours.
●
Press the MENU button to
choose your program e.g. 1
and use the (+) TIMER
button to scroll the time in 10
minute increments to display
‘9:00’. If you go past ‘9:00’,
simply press the (-) TIMER
button until you return to
‘9:00’.
●
Press the START/STOP
button 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 7 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 and inside
surfaces of the bread maker if necessary.
bread pan
●
Do not dishwash the bread pan.
●
Clean the bread pan and the kneader immediately
after each use by partially filling the pan with warm
soapy water. Leave to soak for 5 to 10 minutes. To
remove the kneaders, turn clockwise and lift off. Finish
cleaning with a soft cloth, rinse and dry.
If the kneaders 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.
automatic dispenser
●
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.
12
Basic White Bread Program 1
tsp = 5 ml teaspoon
tbsp = 15ml tablespoon
Brioche Bread (use light crust colour) Program 4
Wholemeal Bread Program 3
Ingredients 1Kg 1.5Kg
Water 380ml 500ml
Wholemeal bread flour 540g 720g
Unbleached white bread flour 60g 80g
Salt 2tsp 2tsp
Sugar 1tbsp 4tsp
Butter 25g 30g
Easy blend dried yeast 1tsp 11⁄2tsp
Ingredients 1Kg 1.5Kg
Milk 280ml 350ml
Eggs 22
Butter, melted 150g 185g
Unbleached white bread flour 600g 750g
Salt 11⁄2tsp 2tsp
Sugar 80g 90g
Easy blend dried yeast 2tsp 2tsp
Ingredients 1Kg 1.5Kg
Water 380ml 500ml
Vegetable oil 11⁄2tbsp 11⁄2tbsp
Unbleached white bread flour 600g 800g
Skimmed milk powder 5tsp 5tsp
Salt 11⁄2tsp 2tsp
Sugar 4tsp 6tsp
Easy blend dried yeast 11⁄2tsp 11⁄2tsp
13
Recipes (add the ingredients to the pan in the order listed in the recipes)
Rapid White Bread Program 5
Bread rolls Program 8
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 equal pieces and hand shape.
3 After shaping, leave the dough for a final proving then bake in your conventional oven.
Ingredients 1Kg 1.5Kg
Egg 12
Water see point 1 see point 1
Unbleached white bread flour 600g 800g
Salt 11⁄2tsp 2tsp
Sugar 3tsp 4tsp
Butter 30g 40g
Easy blend dried yeast 2tsp 2tsp
For the topping:
Egg yolk beaten with
15ml (1tbsp) water 12
Sesame seeds and poppy
seeds, for sprinkling, optional
Ingredients 1Kg 1.5Kg
Water, lukewarm (32-35°C) 350ml 460ml
Vegetable oil 1tbsp 11⁄2tbsp
Unbleached white bread flour 600g 800g
Skimmed milk powder 2tbsp 8tsp
Salt 1tsp 11⁄2tsp
Sugar 4tsp 5tsp
Easy blend dried yeast 4tsp 5tsp
14
Loaf size 1Kg 1.5Kg
Liquid up to 380ml 500ml
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.
●
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.
15
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 rapid one-hour cycle it needs
to be lukewarm.
●
On very cold days measure the water and leave to
stand at room temperature for 30 minutes before use. If
using milk straight from the fridge do likewise.
●
Buttermilk, yoghurt, soured cream and soft cheeses
such as ricotta, cottage and fromage frais can all be
used as part of the liquid content to produce a more
moist, tender crumb. Buttermilk adds a pleasant,
slightly sour note, not unlike that found in country style
breads and sour doughs.
●
Eggs may be added to enrich the dough, improve the
colour of the bread and help to add structure and
stability to the gluten during rising. If using eggs reduce
the liquid content accordingly. Place the egg in a
measuring cup and top up with liquid to the correct
level for the recipe.
yeast
Yeast is available both fresh and dried. All the recipes in
this book have been tested using easy blend, fast action
dried yeast which does not require dissolving in water
first. It is placed in a well in the flour where it is kept dry
and separate from the liquid until mixing commences.
●
For best results use dried yeast. The use of fresh yeast
is not recommended as tends to give more variable
results than dried yeast. Do not use fresh yeast with
the delay timer.
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.
16
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 breadmaker recipes.
●
Always add the liquid to the bread pan first. Separate
the yeast from the liquid by adding after the flour.
●
Replace fresh yeast with easy blend dried yeast. Note:
6g fresh yeast = 1tsp (5ml) dried yeast.
●
Use skimmed milk powder and water instead of fresh
milk, if using the timer delay setting.
●
If your conventional recipe uses egg, add the egg as
part of the total liquid measurement.
●
Keep the yeast separate from the other ingredients in
the pan until mixing commences.
●
Check the consistency of the dough during the first few
minutes of mixing. Bread machines require a slightly
softer dough, so you may need to add extra liquid. The
dough should be wet enough to gradually relax back.
removing, slicing and storing bread
●
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.
17
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 super rapid 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.
18
19
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
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
by1/4 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.
20
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.
• 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. 1.5Kg).
• 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.
• 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
21
troubleshooting guide (continued)
PROBLEM POSSIBLE CAUSE SOLUTION
15. Kneaders 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 displayand
machinedoesnot operate.
• You must add water to bread pan and
allow kneaders 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 kneaders 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 kneaders 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 햽 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 the kneaders are on the
shafts 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 11 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 11 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 machine or
●
servicing or repairs (in or out of guarantee)
콯 call Kenwood customer care on 023 9239 2333.
Have your model number ready - it is located on
the base of your Bread Maker.
●
spares and attachments
콯 call 0870 2413653.
other countries
●
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.
22
voordat u uw Kenwood-apparaat gebruikt:
●
Lees deze instructies zorgvuldig door en bewaar ze
voor toekomstig gebruik.
●
Verwijder alle verpakkingsmaterialen en eventuele
etiketten
veiligheid
●
De hete oppervlakken nooit aanraken. De toegankelijke
oppervlakken kunnen tijdens het gebruik erg warm
worden. Gebruik altijd ovenhandschoenen om de hete
broodpan te verwijderen.
●
Om te voorkomen dat er gemorst wordt in de oven,
dient u het brood altijd uit het broodblik te verwijderen
voor u ingrediënten toevoegt. Ingrediënten die op het
verhittingselement komen, kunnen verbranden en rook
veroorzaken.
●
Gebruik dit apparaat niet, als het snoer zichtbaar
beschadigd is of als hij per ongeluk op de grond is
gevallen.
●
Dompel dit apparaat, het snoer of de stekker nooit in
water of in een andere vloeistof.
●
Haal de stekker van het apparaat na gebruik uit het
stopcontact,en ook voor u onderdelen monteert of
verwijdert of voordat u het apparaat reinigt.
●
Laat het snoer nooit over de rand van een
werkoppervlak hangen en zorg dat het niet in aanraking
komt met hete oppervlakken zoals een gasfornuis of
elektrische kookplaat.
●
Dit apparaat dient uitsluitend op een vlak hittebestendig
oppervlak gebruikt te worden.
●
Steek geen hand in de ovenkamer, nadat de broodpan
is verwijderd.
●
Raak geen bewegende delen in de broodbakmachine
aan.
●
U dient de aangegeven maximumhoeveelheid bloem en
rijsmiddel die in de recepten wordt aangegeven, niet te
overschrijden.
●
Plaats de broodbakmachine niet in direct zonlicht, in de
buurt van hete apparaten of op een tochtige plaats. Al
deze dingen kunnen invloed hebben op de
oventemperatuur en daardoor slechte resultaten
opleveren.
●
Zet de broodbakmachine nooit aan als hij leeg is,
omdat dit tot ernstige schade zou kunnen leiden.
●
Gebruik de ovenkamer nooit om er iets in te bewaren.
●
Bedek nooit de ventilatiegaten voor stoom in het deksel
en zorg voor voldoende ventilatie rond de
broodbakmachine, als deze in bedrijf is.
●
Dek de ventilatiegaten aan de zijkant van de machine
niet af en zorg dat er tijdens het gebruik voldoende
ventilatie rondom de broodmachine is.
●
Dit apparaat is niet bedoeld voor bediening door een
externe timer of een afzonderlijk
afstandsbedieningssysteem.
●
Gebruik de broodmachine niet zonder dat de dispenser
햵 of het deksel van de dispenser 햴 is aangebracht.
●
Dit apparaat is niet bedoeld voor gebruik door
personen (inclusief kinderen) met verminderde
lichamelijke, zintuiglijke of geestelijke vermogens of
gebrek aan ervaring en kennis, tenzij ze toezicht of
instructies over het gebruik van het apparaat hebben
gekregen van de persoon die verantwoordelijk is voor
hun veiligheid.
●
Op kinderen moet toezicht gehouden worden om er
zeker van te zijn dat ze niet met het apparaat spelen.
●
Gebruik het apparaat alleen voor het huishoudelijke
gebruik waarvoor het is bedoeld. Kenwood kan niet
aansprakelijk worden gesteld in het geval dat het
apparaat niet correct is gebruikt, of waar deze
instructies niet worden opgevolgd.
voordat de stekker in het stopcontact wordt
gestoken
●
Controleer of de netspanning overeenkomt met de
waarde vermeld op de onderzijde van de
broodbakmachine.
●
Dit apparaat voldoet aan de EC-richtlijn 2004/108/EC
betreffende de elektromagnetische compatibiliteit en
EC-bepaling 1935/2004 van 27/10/2004 betreffende
materialen die bestemd zijn voor contact met voedsel.
voordat u de broodbakmachine voor het eerst
gebruikt
●
Was alle onderdelen (zie onderhoud en reiniging).
Nederlands
Vouw voor het lezen a.u.b. de voorpagina met illustraties uit
23
legenda
햲 dekselhandvaten
햳 kijkvenster
햴 deksel dispenser
햵 automatische dispenser
햶 verhittingselement
햷 handvat broodblik
햸 kneders
햹 broodblik
햺 aandrijfas
햻 aandrijfkoppeling
햽 aan/uitschakelaar
햾 maatbeker
햿 dubbele maatlepel 1 theelepel & 1 eetlepel
헀 bedieningspaneel
헁 menutoets
헂 toets voor broodafmeting
헃 indicator programmastatus
헄 weergavevenster
헅 indicator broodafmeting
헆 start/stoptoets
korstkleurtoets
indicatoren voor korstkleur (licht, medium, donker of
snel)
programmeerbare timertoetsen
ingrediënten afwegen (zie illustratie 3 tot en
met 7)
Voor de beste resultaten is het erg belangrijk dat u de
exacte hoeveelheid ingrediënten afweegt.
●
Meet vloeibare ingrediënten altijd af in de meegeleverde
doorzichtige maatbeker met maatstrepen. Het niveau
van vloeistoffen moet op ooghoogte van een
maatstreep zijn, niet erboven of eronder (zie 3).
●
Gebruik altijd vloeistoffen die op kamertemperatuur zijn,
20 ºC, tenzij u brood maakt in de supersnelle cyclus.
Volg de aanwijzingen op die in het receptgedeelte
staan.
●
Gebruik altijd de bijgeleverde maatlepel om kleinere
hoeveelheden droge en vloeibare ingrediënten af te
meten. Gebruik de schuif om een van de volgende
maten te selecteren: 1⁄2 tl, 1 tl, 1⁄2 el of 1 el. De lepel
helemaal vullen en afstrijken (zie 6).
햽 aan/uitschakelaar
Uw Kenwood-broodmachine is uitgerust met een
AAN/UIT-schakelaar en werkt pas wanneer de
schakelaar op Aan staat.
●
Steek de stekker in het stopcontact en druk op de
AAN/UIT-schakelaar 햽 aan de zijkant van de
broodmachine – het apparaat piept en er wordt 1
(3:25) in het venster weergegeven.
●
Schakel de broodmachine na gebruik altijd uit en haal
de stekker uit het stopcontact.
헃 programmastatus
De indicator voor de programmastatus bevindt zich in
het weergavevenster en het pijltje wijst als volgt naar de
fase van de cyclus die de broodmachine bereikt heeft: -
Voorverwarmen - De voorverwarmfunctie werkt
alleen aan het begin van de cyclus voor volkorenbrood
(30 minuten) en snel volkorenbrood (5 minuten) om de
ingrediënten te verwarmen voordat de eerste kneedfase
begint. Er vindt gedurende deze periode geen
kneden plaats.
Kneden - Het deeg bevindt zich in the eerste of
tweede kneedfase of wordt tussen de rijscycli
geslagen. Tijdens de laatste 15-20 minuten van de 2e
kneedfase op stand (1), (2), (3), (4) en (6) werkt de
automatische dispenser en klinkt een alarm als u met
de hand extra ingrediënten moet toevoegen.
Rijzen het deeg bevindt zich in de eerste, tweede of
derde rijscyclus.
Bakken Het brood bevindt zich in de laatste
bakcyclus.
Warm houden De broodmachine gaat automatisch
aan het einde van de bakcyclus in de
warmhoudmodus. De machine blijft maximaal 1 uur in
de warmhoudmodus of tot de machine wordt
uitgeschakeld. Let op: het verhittingselement
schakelt aan en uit en gloeit met
tussenpozen tijdens de warmhoudcyclus.
Einde einde van het programma.
24
gebruik van uw broodmachine
(zie de illustraties)
1 Til het broodblik bij het handvat op.
2 Zet de kneders in de machine.
3 Giet het water in het broodblik
4 Voeg de rest van de ingrediënten aan het blik toe in
de volgorde die in het recept wordt aangegeven. Zorg
dat alle ingrediënten nauwkeurig zijn afgewogen;
onnauwkeurige hoeveelheden leiden tot slechte
7 resultaten.
8 Plaats het broodblik in de oven en duw het naar
beneden om er zeker van te zijn dat het op zijn plaats
vergrendeld zit.
9 Duw het handvat naar beneden en sluit het deksel.
10 Steek de stekker in het stopcontact; het apparaat
geeft een pieptoon en wordt standaard op stand 1
gezet (3:25).
11 Druk op de MENU-toets 헁 tot het gewenste
programma geselecteerd is. De broodmachine wordt
standaard ingesteld op 1,5 kg en een medium
korstkleur.
12 Selecteer de broodafmeting door op de toets
BROODAFMETING 헂 te drukken tot het
indicatielampje op de gewenste broodafmeting staat.
13 Selecteer de korstkleur door op de toets
KORSTKLEUR te drukken tot de indicator op de
gewenste korstkleur staat (licht, medium, donker of
snel). NB: Om de snelle versie van het programma
(1) Basis, (2) Frans of (3) Volkoren te selecteren,
drukt u op de toets KORSTKLEUR tot de indicator
naar
wijst.
14 Druk op de START/STOP-toets 헆. Om het
programma te stoppen of te annuleren, drukt u
gedurende 2 à 3 seconden op de START/STOP-toets
헆 tot u een pieptoon hoort.
15 Na afloop van de bakcyclus dient u de stekker van de
broodmachine uit het stopcontact te halen.
16 Til het broodblik bij het handvat op. Het blik is
heet: gebruik dus altijd ovenhandschoenen.
17 Keer het blik om en leg het brood op een rooster om
af te koelen.
18 Laat het brood ten minste 30 minuten afkoelen voor u
het snijdt, zodat de stoom kan ontsnappen. Het
brood is moeilijk te snijden wanneer het warm is.
19 Het broodblik en de kneder onmiddellijk na gebruik
reinigen (zie Onderhoud en verzorging)
햵 automatische dispenser
Uw BM900 broodmachine heeft een automatische
dispenser om extra ingrediënten tijdens de kneedcyclus
rechtstreeks aan het deeg toe te voegen. Hierdoor
worden de ingrediënten niet te lang verwerkt of geplet
en worden ze gelijkmatig verdeeld.
de dispenser op het apparaat bevestigen en
gebruiken
1 Zet de dispenser 햵 op het deksel. Duw hem naar
beneden om er zeker van te zijn dat hij goed vast zit.
●
De broodmaker kan zonder dispenser worden gebruikt;
til de dispenser uit het apparaat en leg er in plaats
daarvan het deksel 햴 op. Het alarm voor handmatige
toevoeging blijft niettemin werken. Gebruik de
broodmachine niet zonder dat de dispenser
햵 of het deksel van de dispenser 햴 is
aangebracht.
2 Vul de dispenser met de benodigde ingrediënten.
3 De automatische dispenser begint nadat het apparaat
ongeveer 15-20 minuten heeft gekneed. U hoort
bovendien een alarmtoon voor het geval u met de hand
ingrediënten moet toevoegen.
wenken en tips
Niet alle ingrediënten zijn geschikt voor gebruik met de
automatische dispenser; volg voor het beste resultaat
onderstaande richtlijnen.
●
Doe de dispenser niet te vol – u dient zich te houden
aan de aanbevolen hoeveelheden die in de recepten
worden aangegeven.
●
Houd de dispenser schoon en droog om te voorkomen
dat de ingrediënten blijven plakken.
●
Snij de ingrediënten in grove stukken of bestrooi ze licht
met bloem om te voorkomen dat ze aan elkaar
plakken, waardoor ze misschien niet vrijgegeven
worden.
25
26
ingrediënten geschikt voor gebruik met opmerkingen
de automatische dispenser
Gedroogd fruit, zoals sultana’s, Ja Grof hakken en niet te klein hakken. Gebruik
rozijnen, gemengde gekonfijte geen fruit dat geweekt is in siroop of alcohol.
schillen en gekonfijte kersen Licht met bloem bestuiven om te voorkomen
dat het fruit aan elkaar plakt. Te kleine
stukken kunnen aan de dispenser blijven
plakken en worden misschien niet aan het
deeg toegevoegd.
Noten Ja Grof hakken en niet te klein hakken.
Grote pitten, zoals zonnebloem- Ja
en pompoenpitten
Kleine zaden, zoals en maanzaad Nee Erg kleine zaden kunnen door de opening
en sesamzaadjes rond de dispenserklep vallen. Kunnen het best
met de hand of samen met andere
ingrediënten worden toegevoegd.
Kruiden – vers en gedroogd Nee Kunnen door te kleine afmeting uit de
dispenser vallen. Kruiden wegen erg weinig en
worden misschien niet uit de dispenser
vrijgegeven.
Kunnen het best met de hand of samen met
andere ingrediënten worden toegevoegd.
Fruit/groenten in Nee Olie kan ertoe leiden dat de ingrediënten aan
olie/tomaten/olijven de dispenser blijven plakken.
Kunnen worden gebruikt als ze goed uitgelekt
en gedroogd zijn voordat ze aan de dispenser
worden toegevoegd.
Ingrediënten met een hoog Nee Kunnen aan de dispenser blijven plakken.
watergehalte, zoals rauw fruit
Kaas Nee Kan in de dispenser smelten.
Met andere ingrediënten rechtstreeks aan het
blik toevoegen.
Chocolade/chocoladebrokjes Nee Kan in de dispenser smelten.
Met de hand toevoegen wanneer alarm klinkt.
tabel voor gebruik van automatische dispenser
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