Bread maker Kenwood BM 250

It works great in a semi-automatic and faster than a standard one.

But from now on, more details please ...

Can you please tell me, bought a kenwood bm 250 grinder a week ago, tried to bake bread in it twice. The first time I baked according to the recipe attached to the bread maker, the bread did not work out at all = (it did not rise (well, and apparently did not stir normally), the second time I baked ordinary white bread according to the recipe on the forum, it turned out well, but I started it again three times , because she was kneading disgustingly, she did not knead anything during the entire kneading time. In this regard, the question is, how long does the "clean kneading" take? How many minutes does it have to twist the dough ??? I have a total of 2 minutes the rest of the time is worth it, although the instructions say that the kneading time is 20 minutes, I don't understand anything

[L.A. Woman]

L.A. Woman
The bread maker kneads like this: 5 minutes kneading (and the first few minutes in jerks, I think this is provided so that the flour is not sprayed too much), then it stands for 5 minutes, does not knead, then another 20 minutes kneading (8 minutes before the end of kneading in those programs, where provided, the bread maker emits a signal to add additional ingredients). I hope I wrote it clearly. If not, ask.

that is, it should stir (twist the dough) for all 20 minutes?
I apparently got a defective stove = (

that is, it should stir (twist the dough) for all 20 minutes?

Yes, I have to drive the bun in the bucket for 20 minutes. Did you accidentally forget to insert the dough mixer into the bucket? Beginners have these punctures.

Yes, no, everything was in place, but here she interfered like this: 1 minute interferes 10 costs another minute interfere and that's it, and when you shake her again she starts interfering for a short time, apparently all the same marriage.
Thanks for the clarification, let's go change!

But from now on, more details please.

Yes, there is no semi-automatic at all. The event is carried out by switching modes from one to another, and besides, it is also necessary to monitor the time, otherwise the machine will take, for example, according to the running program, and start after 30 minutes. warming up on mode 3, knead the already half-fermented dough.
The algorithm for this disgrace looks like this: dir. 8 - kneading and proofing for 40 minutes. without waiting for 20 minutes. before the end of the program; - program reset, - kneading sec. 15 in mode 9 - reset - mode 3 proofing 25 min. - discharge - another 25 minutes. in the same dir. - discharge - baking 60 min. Here is a loaf with one crush. A little troublesome, but worth it in my opinion. It is clearly better than the regular one (in my opinion).

[mr310]

mr310, exactly, how could I not have thought of it before. And I thought for some reason that in all programs, first there is mixing, but I somehow overlooked the fact that in mode 3 the warm-up first goes on.
Let's call this mode "Manual programming"

It is a pity that there is no regime just slightly warming the mixed. And then. I somehow baked a yeast cake with a dense texture (I love that), so the dough was fermented for 2.5 hours, that is, I always turned on heating in 3 dir. and after 25 min. reset the program. etc. It worked out well, but troublesome.

For all these matters, contact Delongy 125s)))
I need a simple and reliable stove in the village. Tell me, Kenwood 250 to take or not to take?

[Zhekka]

Zhekka
I saw you are interested in the shape of the HP bucket. So, Kenwood's 250 has a rectangular bucket. About a simple one ... I don't even know what to say. A very decent bread maker with all the necessary functions. Saves the program in case of a power outage for a minute exactly (there was an experience), but no more than 7-8 minutes. As far as I know, now the majority of HPs are the same.Good instruction in Russian (at least mine). However, I haven't tried the recipes - I bake recipes from the forum. Happy choice!

What about flour in the corners of the mold? My stove picks up everything normally, but only if there is rye bread, then yes, it happens and remains a little at the edges.

Help me please! They gave me VM-250, no instructions, no description. In the Internet I found recipes, here I found a description of the programs, but the instructions are only in English. I decided to do as I understood. I put everything according to the recipe, put the bucket in its place and turned on 1 program. For some reason, the batch did not happen. I did everything in order - the weight of the loaf was 1 kg, the color of the crust was medium, and I switched on program 1. For some reason, the cursor itself jumped to 750g, to the last arrow in the color of the crust. And to top it all off, there was no mixing. Honestly waited 40 minutes until the stove began to warm up. Then I realized that this was the baking process.
Can you tell me what I was doing wrong?
Thanks in advance.

LiYa, the baking process on the first setting could not go after 40 minutes.
Have you looked here?
https://Mcooker-enn.tomathouse.com/index.php@option=com_content&task=blogcategory&id=39
You could have pressed the quick bake button (the large one with two arrows) instead of starting the bp program. and the size of the loaf automatically jumped to 750 grams, but even so, your HP should have started to interfere right away
did you insert the spatula? I just can't think of another reason why the HP did not start kneading in the quick baking mode ...

LiYa, I found you instructions in Russian on the Internet ... I just downloaded and looked at it myself, everything opens and exactly in Russian

🔗

Thanks a lot, Isin. But I definitely pressed the button with two arrows. I thought it was START. And the kneading spatula was put on. I'll try again tomorrow.
Special thanks for the instructions.
It's great to have this site.

Good day. Before the new year, we bought this bakery - we are 100% satisfied. There were 2 questions:
1. Where can I find a round baking dish in the Russian Federation? Who bought the thread?
2. I want to surprise my wife and bake a cupcake with raisins and dried apricots or etc. Give me a recipe and baking parameters for our stove, otherwise I'm afraid that I will not do anything, but there will be only one attempt. Experience only on ordinary white bread - but I have already fried 6 loaves myself! Do not pass by my request pliz

You are here https://Mcooker-enn.tomathouse.com/in...f&Itemid=26&topic=12815.0 did not look?

[morozec80]

morozec80
I baked a cupcake using this recipe https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=4558.0 I only added vanillin. And when the program "Keks" (number 7 in our bread maker) ended, after 5 minutes (when the KhP cooled slightly) I switched on the program "Baking" (number 11) and baked for 15-20 minutes, I don't remember exactly. You just check that it is dry with a match.
She also baked cottage cheese cake from Misha. Look here on the forum. It turns out very tasty too. Good luck!

[morozec80]

morozec80, I personally asked about a round bucket in the service center, they said, no problem, you can order through them, but here's the price ..... I don’t know about you in Russia, but in Ukraine it costs a little less than half the cost of C / P, and I cooled down. I read in other topics that they buy a round shape for cakes, just so that they fit in size, knead the dough in a C / P in a regular bucket and after the last kneading, the bucket is pulled out, a round shape is inserted, the dough fits in it for the last time and is baked.

[LiYa]

LiYa I looked and found the recipes. But I'm such a "special" that it's easier for me and with the settings for our HP. Therefore, I turned here.
Midnight ladyTHX. I will do it according to the recipe indicated. There are a couple of questions. For our program 7, the book indicates that the butter is pre-melted and everything is added to it. In the specified recipe - softened. Naturally, it's easier for me to melt and stir in mikruh. From this that the thread will change? And the second question: which is better to use, baking soda or baking powder? The amount of salt and soda indicated in the recipe is correct? So far, no other questions have arisen.
PS Why doesn't she squeak when you need to throw raisins? threw at the very beginning of heating (after 2 batches)

[morozec80]

For our program 7, the book indicates that the butter is pre-melted and everything is added to it. In the specified recipe - softened. Naturally, it's easier for me to melt and stir in mikruh.From this that the thread will change? And the second question: which is better to use, baking soda or baking powder? The amount of salt and soda indicated in the recipe is correct? So far, no other questions have arisen.
PS Why doesn't she squeak when you need to throw raisins? threw at the very beginning of heating (after 2 batches)

morozec80
I melted the butter in the microwave.
I used 1.5 tsp baking powder. I think that soda or baking powder does not matter, only the soda should be quenched with vinegar or mixed with citric acid. Salt was added as in the recipe.

And the stove does not beep, because in this mode there is no sound signal. I tossed in the raisins somewhere in the middle of the second batch. But I think you will succeed. Tell me later, okay?

Dopek. Delicious but ugly. Photos in the topic about the recipe
https://Mcooker-enn.tomathouse.com/in...=4558.0

morozec80, I want to insert my "five cents" and tell you about my favorite cupcake.
I took his recipe somewhere on, but unfortunately now I can no longer find the original source
Firstly, I do not see the need to bother the HP with the cupcake program, all the "dirty" work is done by the mixer in the food processor ... so the recipe
sour cream cake:
1 st. sour cream
1 tbsp. Sahara
3 eggs
1.5 tbsp. flour
1.5 tsp soda slaked with vinegar.
beat eggs with a food processor until firm foam,
add sugar (gradually)
add sour cream
add slaked soda.
Then gently stir in flour and raisins (dried apricots) with a wooden spoon, rolled in flour. Oven in HP in baking mode. We check the readiness with a stick.

This is my favorite cupcake recipe. The dough preparation process takes only 10 minutes, everything is very simple :)

Dear owners of this model!
Tell me if your bucket is tightly inserted into the HP.

Purchased HP for mom.
Outwardly like it. The bread (Darnitsky from fugaski) turned out great.
But I was very confused by the installation of the bucket in the HP.
It took a lot of effort to insert it.
And when pulled out, the bucket just stuck tightly in the clamps. Of course, I pulled it out, but I would like to know if this is the norm or is there something wrong with the clamps?

How do you insert and remove the bucket? Maybe it still needs to be turned somehow?

we have the same thing, I don’t have enough strength to stick it out or shove my husband in, probably this is in all models

[3111488]

3111488

Thank you for responding, it turns out that not only we have such a problem.
I want to see in the store how the bucket is removed in other copies.
Doubts torment whether a defective stove is caught.

Hello everybody! I have a question for all the owners of this stove. The inscriptions on the measuring cup begin to wear off and what to do? Apply a layer of nail polish, and if it later peels off along with the numbers, stick the adhesive tape on top, so he can dream when washing and take the numbers with him ... Does anyone have such a problem and how do you deal with it?

My divisions are also erased, and I do everything through the scales and it turns out very well. (y) the main thing is to shape the bun

Hello everybody! I have a question for all the owners of this stove. The inscriptions on the measuring cup begin to wear off and what to do? Apply a layer of nail polish, and if it later peels off along with the numbers, stick the adhesive tape on top, so he can dream when washing and take the numbers with him ... Does anyone have such a problem and how do you deal with it?

Buy a regular measuring cup with fine graduations in the store - and no problem.
Likewise, you can additionally buy a set of measuring spoons.

These bread makers have adjustable "ears" at the bucket: if it's tight, bend a little down; if it is weak, raise it slightly. In my bucket, it initially "jumped" out of the clamps, also swore - and then figured it out.

[I want to ask you for adapted cupcakes for Easter and not only, maybe some kind of bread (rye, onion, etc.)]

Hello to all Kenwoods, I use my oven all the time, but I only bake bread, because I can't adapt other people's recipes, I've tried a bunch of everyone - no! That's I want to ask you for adapted cupcakes for Easter and not only, maybe some kind of bread (rye, onion, etc.) there are many ingredients in the recipe book that I cannot find here. I have already written down 2 recipes listed below, tomorrow I will try ugh, ugh, ugh.

:) I now have my Kenwood-250 stove! And what a clever and helpful she is! We really fell in love with her French bread, of my so far few experiments, it is the most-very to our taste! I won't trade Kesha for anything! Pts happy!

Now I bake all the bread on the 2 shortened program, the one that lasts two and a half hours. Firstly, saving email. energy, secondly, faster, and thirdly, the bread does not crumble so much.

Good evening everyone!
Take Kenwood owners into the company. Today I bought a VM250, I liked it, I did not even think about it. Gave a 3-year warranty. Put the first white bread on program 1. We are waiting for the result.

Good evening.
The other day I bought a BM 250. My wife is afraid of technology, I have to do it myself. While I tried 1 mode, 500g and 750g. One pastry was from a ready-made mixture of Pounds. Bakes without problems.

Good evening.
The other day I bought a BM 250. My wife is afraid of technology, I have to do it myself. While I tried 1 mode, 500g and 750g. One pastry was from a ready-made mixture of Pounds. Bakes without problems.

The top one, as I understand it, is 750 g? White which. I get higher, but with 500 grams of bread, not high

No, the top white is 500g, 750g is about a third higher. I was able to stock up on rye flour, now I bake like Darnitsky myself. Ready mixes are expensive. I ordered a spare bucket through my friends in Ukraine, but they are not on sale yet. T. to bake almost every other day, I'm afraid that my own bucket (rubber seal) will not last long. My wife is especially pleased with the purchase, at least I have two bread recipes that I get without problems. Tied up with bakeries. All success in this field.
PySy. My mother-in-law until retirement (during the Soviet era) worked at a bakery. According to her, earlier only cockroaches could get into bread from nasty things, there were no other additives.

For some reason, 3 times my dough did not rise - it interferes normally, in the second batch it turns out a beautiful kolobok, and then it lies on the bottom, takes the shape of a bucket and does not rise. Moreover, I cannot understand the statistics of this - it normally rises to the edges of the bucket, then lies at the bottom. Once upon a time it is not necessary. Mode: program 1, weight 1 kg, medium crust, recipe from a disc (where there is white bread with egg and sunflower oil), yeast from the same package. I thought that the kneading spatula was wrongly dressed, but yesterday I made sure that she was dressed normally - I still did not get up. Maybe someone had this? And then he advised a friend to buy and it is inconvenient - suddenly he will have it that way

And what kind of bucket do you mean? Rectangular or round? I have a slightly different problem: today I bought a round bucket, upon arrival from work I immediately rushed to try on a new thing, but it turned out that they were different from a rectangular one in terms of fastening !! Rectangular is inserted without any effort! what's the catch?

These bread makers have adjustable "ears" at the bucket: if it's tight, bend a little down; if it is weak, raise it slightly. In my bucket, it initially "jumped" out of the clamps, also swore - and then figured it out.

six months later I started to jump out too
It's great that you are! Tomorrow I will raise my ears

Hello everybody! And I am again tormented by cooking a simple wheat bread in Kenwood: mda:
And that's all - I have already changed the flour and yeast, I will soon post a photo and everyone will see my disgrace - not bread, but some kind of pancake stuck together
Although it tastes like always, pleasant ... tell me - what am I doing wrong (

lay out the whole recipe and products - which ones, how they measured :)

[fugaska]

lay out the whole recipe and products - which ones, how they measured :)

fugaska
, here is the preparation step by step, as my husband did:

For bread 750 gr.
First I threw in 2 eggs + water = 290 ml
Then 450 g flour (he never sifts, unlike me)
Then salt 1.5 tsp / spoon, sugar 1 tbsp. the spoon
After that it grows. oil on the eye (1.5 tablespoons)
Instant should be 1.5 tsp.
It seems like everything ... I forgot how to attach a photo, now I will look for it and send it in a second letter
I found information on uploading photos:
🔗

What kind of yeast (in what environment do they work - in dry or in liquid)? Did you pour them on vegetable oil? or for flour?

The yeast is dry and poured directly onto the vegetable oil.

what is the name of the yeast? what is written on the pack how to apply?

Unfortunately, now I don't have a bag of yeast, I'm at work now, but I remember exactly that at first there were Voronezh instant ones, then we decided not to use them anymore, we bought ordinary Russian ones (I don't remember the name), as if the instant ones were written ... You suppose , what is it about yeast?

whatever yeast you have, you definitely killed their action with vegetable oil on yeast, it is written in what environment they work, this rule must be followed. I use dry saf-moment yeast, they work in a dry environment, so I first pour all the liquids into the bucket, then pour the flour, make a small dimple in the flour and pour the yeast there. there is saf-levure yeast, it works in liquid. on the package it is written that they must first be dissolved in warm water (you can in milk, but not in vegetable oil) and let stand for 10 minutes, after which you can pour into a bucket along with the rest of the liquid. and pour flour on top. and note that yeast is afraid of salt, but loves sugar very much

We have had the Kenwood BM 250 bread machine for almost a year. Everything in it suited us: white bread, and rye and wheat, and "Borodinsky", and "farm", and "fitness", and dough for dumplings and dumplings, and pastries from someone else's dough. We take the mixture here 🔗 - payment for privat-24 directly from home, delivered in time.
BUT....
The past 2 weeks the crust on the bread has become "horny". We tried to change yeast, flour, liquid, even sinned in a draft (moved to another place), but the result is the same. I looked out the window: before baking began, everything was going well, and then literally at some point and the beautifully formed crust fell down. The quality of the bread does not change, but the view ...
Maybe someone will advise what?