Differences Kenwood ВМ350 or 250

I also want to say about the liquid in the white bread recipe: I pour 245 ml. And when I measure out the flour (unfortunately, so far with a measuring cup, only a special one for flour), I thoroughly "tap" it. Flour is an airy thing and it shrinks well with this procedure. (For us, at first, instead of bread, a lump came out). But, even so, tomorrow I go for the scales.

Rennna, go up the page and on the left you will see the column "Manufacturers" Click the manufacturer Kenwood, all the models will fall out, including those that interest you. Open these models in different windows and compare their capabilities and appearance.
Good luck and wishes to buy a good scale!

there is convection in the 350th, it is slightly larger in size, well, and it differs in color

[Cake]

Cake, thanks for the answer and wishes, I went to the links, there is temporarily no product, I will try to come back later. Or I'll get to the Kenwood website.

[fugaska]

fugaska, Thanks for the clarification. In general, as I understand it, its functions are similar and it is no worse than 350.

It's just that the VM350 has a little more programs than the VM250. But VM250 is no worse, and besides, it is also a little cheaper.

[olekko]

olekko, thanks for the advice! I also see you have such a car. Let's stop, probably, all the same on it.

Hello dear bakers. I am a two-day owner of Kenwood 250. Today I started up the oven for the first time to knead unleavened dough on program 9. And I was alarmed by the fact that from time to time the whole bucket of dough bounces while emitting a terrible grinding. Is that correct? Is that how it should be? Or should I run to the store and change?

[Snake]

Snake, Welcome .
During kneading, the bucket should be tight, not bouncing or grinding. Contact the store.
Good luck!

[Snake]

Snake, the bucket must be tightly drowned in the clips. The very first time this happened, until I figured it out
Just at the bottom of the bucket there is a hook, thanks to which the "kneader" rotates. This hook should fit tightly to the hook inside the stove ... A little pun intended, but I hope I have clearly stated it.

Qween, thanks for the hospitality :) As a beginner, I am pleased that my call was answered.
olekko, absolutely right! Thank you! Already checked. Doesn't jump. You really need to push the bucket tighter.
She baked the first bread. Umudrilas confuse all settings. 500g baked as 1kg. turned out great. Happy with the choice
P.S. but still wondering what happens if you bake 500g as 500g?

[Snake]

Snake, to be honest, I didn't even think that you could not "snap" the bucket.

The bread turns out well anyway, even if you choose the wrong size of the loaf.
Depending on the size chosen, the blade will rotate either in one direction or in turn - clockwise and counterclockwise.
The baking time will also change.

Qween, yes, it happens to me. At first, when I opened the HP for the first time, I could not pull out the bucket, I was afraid to pull harder, suddenly it would break, and then I inserted it just as "neatly". Because of this, it walked
When baking the first one, the crust itself was set "light", but I don't know which of the crusts are we talking about? Will the top always be so soft and paler than the sides? Above (in the lid), apparently there is no heater? Or maybe there is some way to make it brighter? I have a decent experience in baking bread on my own, in the oven, and it turns out there with a beautiful top, so my husband grumbles at bakery bread, which is not correct.

[Snake]

Snake, there is no heater on top. By default, the crust is medium. And if you like fried, then feel free to put dark.The crust should be approximately the same color on both sides and top.

I never put on a light crust, even for baking. Although, the crust browns better in baking than in plain bread. In the "Sweet bread" mode (with the same baking time with the "Main" mode), the crust will be noticeably lighter.
Even simple bread with milk blush, but we didn't like this one.

[Chu4a]

Chu4a, Hello! Do not be afraid you are! Everything will be OK. If the ingredients are put in the correct amount, then everything will be OK! Good luck!

I did it, it worked! Hurrah!
Thanks a lot to the forum!
I baked my first bread according to the recipe from the "manual"
I didn’t change anything, I didn’t add it, water - by the measure of the stove, flour - curtains on the scales, the rest was clear according to the recipe. When I watched the kolobok, I was worried that it was cool, in my opinion it turned out, but it turned out to be OK - let's take it into service
Here's what happened:



Tomorrow I will continue mastering! Good luck everyone! And thank you for being there!

Well, here I am joining a pleasant company.
Good day.
at 8 pm we bought a Kenwood 350 (I dreamed about it for a very long time) now I sit and wait for the first result ... I am also worried ...

well, here he is my first bread ...



I decided to take the recipe THISby counting on your glass. and adding a bit of ham

Wheat flour - 450 grams, or 3 measuring cups (3 x 150 grams = 450 grams)
Water - 270 ml, (60% by weight of flour)
Olive oil - 2 tbsp. l. \ or 30 ml., \ or 30 grams
Salt - 8 grams, or 1.3 tsp.
Sugar - 27-30 grams, or 1.8 tbsp. l.
Active dry yeast - 4-5 grams, or 1.3 tsp. (can be replaced with 9 grams fresh)

Ready bread weight 670 grams
Baking mode - basic - 3.50 minutes. Crust 3 (medium). Measuring cup 240 ml.

Well, after wandering around the forum, I seem to have found my first mistakes - there is not enough water and the size of the loaf I put 750g, but I probably should have put 1000g.

Or maybe there are other reasons why the roof is so light?

the taste is incomparable, the smell is also ...
the family is happy, expecting some kind of sweet miracle from me, but I can't find anything ... :-( so many things, my eyes run up. and as a result, some ingredient is missing ...

can you tell me something sweet and simple?

[SupercoW]

SupercoW , the suitable size you have chosen. Did you choose a light crust?
I usually adjust the amount of water in a new recipe, because everyone has different flours.
Do you want sweets in the form of buns, or a whole loaf?

If the bread is not high, then the upper crust is paler than the sides, since there is no heat supply in the HP device from above. But if the bread is 800-1000 g high, then the crust is excellent. By the way, in my first Delongy 755, unlike Kenwood 350, it was recommended to leave the bread for 15 minutes after baking. And in Kenwood, I also leave for 15 minutes, I like the bread better, the crust is blush and more crispy. Try it. You can also disassemble the stove cover, insert several layers of food foil from the inside so that an air gap forms between the glass and the foil, this makes the crust even better.
Active yeast is Saf-levure, etc., which must be dissolved in advance. And in the recipes of the forum, it is proposed to bake on instant ones, which begin to act instantly after contact with water. This is Saf-moment, Lvov, Dr. Otter, Voronezh. You can also use Pakmayu, Eco, Nevada. There is also Fermipan instant yeast, they are similar to instant yeast. I called the yeast offhand, not all, of course, listed it, this will give you the opportunity to choose.
And I recommend the sweet one. Very tasty cake from Elena Bo. Use search.

Did you choose a light crust?

no, just average ... that's why I thought that something was wrong ...

Do you want sweets in the form of buns, or a whole loaf?

in the form of buns - in the sense of baking in the oven? I don't know how
In general, I can only make three dishes in the oven: apple biscuit, cottage cheese casserole and baked chicken. all. here I am such a mistress. if not for the children, my husband probably died of hunger :-(
so I'm still interested in something so that I don't have to take it out - I threw the food into the oven and took out a ready-made treat :-)

If the bread is not high, then the upper crust is paler than the sides, since there is no heat supply in the HP device from above. But if the bread is 800-1000 g high, then the crust is excellent.

yeah, I'll keep in mind.

By the way, in my first Delongy 755, unlike Kenwood 350, it was recommended to leave the bread for 15 minutes after baking. And in Kenwood, I also leave for 15 minutes, I like the bread better, the crust is blush and more crispy. Try it.

Well, next time I'll try ... how is it possible for the FIRST time to leave bread in the oven for 15 minutes, it's not conceivable !!! the signal sounded - I fell off the chain :-)

You can also disassemble the stove cover, insert several layers of food foil from the inside so that an air gap forms between the glass and the foil, this makes the crust even better.

about! Live and learn! Thank you.

This is the Saf moment

these are the ones I chose.

And I recommend the sweet one. Very tasty cake from Elena Bo. Use search.

found. Thank you. the description is quite simple - I will try.

oh, and words cannot convey my thanks !!!
low bow ... :-)

or can you tell me more - I haven't found some answers on the forum yet:
is it possible to make cottage cheese casserole in the oven?
is it possible to knead the dough for cheesecakes or lazy dumplings?

I would not knead the dough for lazy dumplings and cheesecakes in HP, because I don't see the point. Then wash the bucket longer - I make the dough for these products almost without flour.

I did not bake curd casserole in KhP, but I think you can.

I would also not advise kneading the dough on sloths or casseroles in the HP, since this will create a large load on the kneading spatula. The service life of the HP will be greatly reduced ...

I understood about cottage cheese - thanks, otherwise I would experiment now ...

Kulich from Elena Bo turned out !!! delicious

went on to master :-)

Photo to the studio!

did it at a reduced dosage. I was afraid to do the big one, decided to practice the small one first.
and I also thought that she was already very grammatical and put a middle crust instead of a light one, although this did not completely spoil the taste, but I still sit and think - why not obey, because experienced people said LIGHT ...
and I also realized one of my problems - I can't wait until the bread cools down :-(
I thought that I was cooking something wrong, because the crumb turns out to be wrong. purely by chance, a piece of yesterday's Easter cake remained for today, it was a pleasure to cut it. the crumb is homogeneous and so pretty ...

Fine! And Easter cakes, and according to different recipes, we love the next day, or even every other day. Or dry the slices in a toaster.

Hello everyone! I decided to get a bread maker, I read everything that is possible here, my head is already spinning, and so I decided to stop at Kenwood 350. Tell me, can you bake rye in it?

And Easter cakes, and according to different recipes, we love the next day, or even every other day.

the trouble is that no one can endure :-(
Perhaps, when I have a longer term in my signature, the pastries will survive until the next day, but for now ... it's just awful.

now there is a piece of bread in the oven ... ready, but I don't take it out on purpose. waiting (as advised) for the roof to turn brown. but the smell is ... it's just unbearable ...
made according to the recipe from the main page:

Loaf with cottage cheese and pepperoni
Place ½ cup dry cottage cheese in a mold and pour in 2/3 cup water and 1 tablespoon olive oil. Sprinkle 3 ¼ cups of flour on top to cover all the liquid. Add 1 tsp salt and 1½ tsp sugar. Add 1 teaspoon of dry yeast so that it does not touch the liquid. Select the "Norm" or "White Bread" mode and press the "Start" button. 5 minutes before the end of kneading the dough, add finely chopped pepperoni (25 g) and 1 finely chopped green onion feather. Serve with vegetable soups or salad.

Of course, half the morning was spent recounting, but judging by the smell, something stunning turned out there :-)

Hello everyone! I decided to get a bread maker, I read everything that is possible here, my head is already spinning, and so I decided to stop at Kenwood 350. Tell me, can you bake rye in it?

whole grain program - bake for health

Yes, "whole grain". And you can pull out the spatula to avoid the last mixing of the dough. I bake this way from wallpaper rye flour ...

Goodnight
became the owner of Kenwood 250
I wanted to ask, during the rise of the dough, less often, and when baking, characteristic clicks are heard much more often. As I understand it, a certain relay clicks, most likely heating the heating elements.
But I would like to clarify whether everyone has this, or is it still a sign of a malfunction?
thanks in advance

I have a 256th, it differs only in color, it also clicks when baking - this is exactly heating, you shouldn't worry, everything is in order with your stove

Thank you.
Even I have bread every other time
Looks like, until I buy the scales, the situation will not change.

this is a very correct thought! my friends have repeatedly stepped on the same rake! I tell everyone at once - buy scales, there will be no problems! but no, until they try to ruin the impression of a purchase a couple of times, they don't buy ...
buy scales, everything will work out right away!

Hi there! I have 350, I have no scales, everything is almost by sight. Very rarely, the bread turned out badly, and I knew the reason, too much liquid, well, it's not because of the lack of weights, but rather because of negligence and carelessness, well, like "That, something will work out." Otherwise, it is impossible, you must respect baking bread (Well, I read myself the notation)

and we have no scales. We measure everything by measuring glasses. I just specially bought a measuring glass for bulk and went to my mother on her scales to measure everything :-)

and more recently it was very "burned" with flour. :-(
I usually bake from KIEVMLYN flour, but there was no flour here and we bought 5 kg of KhUTOROK flour. it was some kind of nightmare ... that I just didn't think ... and that I had something with my hands ... and that something had happened to the stove ...
the koloboks did not form at all - a shapeless sticky, almost liquid mass. but when the bread was baked, it turned out to be some kind of stone block - neither cut nor gnawed. and if the bottom and sides were golden in color, then the roof ... well, as if it had been poured with cement - an unpleasant white-gray color.
4 loaves flew to the trash :-( - I made all the breads according to already tested recipes.
I decided to try to bake from proven flour ... went and bought ... oh, a miracle !!! everything began to work out again :-)
But I don't even come close to flour in a farm, as well as to any other firms.

Good afternoon everyone !!!! I also want to join your company, somewhere a month ago I bought myself a Canwood 256. I am very satisfied and, in principle, there have been no strong punctures in the baking yet ..

Angeltory knocking synchronously I also put on such a cake, actually, in the morning I kneaded the Vienna dough, but ... I did not succeed, so I took Elena Bo's recipe. I kneaded it in the HP, then after the last deboning I took out the dough and put it in a round shape, and put this form in the HP, it went there very well. Here, look what happened



I wonder what he is like inside? ...

Very nice Easter cake. And the top crust was baked perfectly. What shape did you use, what height and what diameter at the bottom and top? In my Delongy 755, the top crust has never been more ruddy than in Kenwood baked goods.
Today I also baked this recipe in Kenwood, it turned out perfect. I really do take 8 tbsp. l. sugar, not 3 eggs, but 2 and one yolk, as well as not vegetable oil, but margarine, not water, but milk, in addition I put a dough on live yeast for 30 minutes on a whole grain mode, in general, I chemize and experiment. I'm not going to bake Easter cake according to another recipe.

The mold is the simplest, I went into the store to look at the bag, and in the corner I found a counter, cups, bowls and this mold, height 11 cm, bottom diameter 12, top 15, I don't understand what material, alloy of something. I was afraid that the dough would stick, and just in case, I covered the walls and bottom with baking paper. It turned out so well

Thank you! Tomorrow I will buy myself a uniform like this (I saw it in the store, it says that it is silumin). And then a round bucket for Kenwood for 200-300 hryvnia. a little expensive. Moreover, it is convenient that the stove gives the signal for the last deboning and you will not miss the time to transfer the dough to another form. How easy it is to create such a miracle, bake cakes and bread.

Bee, I did not write, but I think you guessed it. I pulled out the bucket, and put the form in its place.

Yes, I just realized that in place of the bucket you put a round usual shape for cake.

Happy Holidays!
suslja5004, thanks for the idea with the pasque form. I bought a silumin mold (height 11 cm, diameter 15 cm below, 17 cm above). The size just fit perfectly. The baking paper was lined in the form and it was necessary that it protruded above the form not by 3 cm, as I did, but as much as the HP lid would allow, since the pasque had turned into a giant mushroom. But it still looked like a pasque. By the way, I used to bake yeast cakes into flour - it always blew the roof off, but now I make a dough for 30-60 minutes on live yeast, so the roof in my own bucket is excellent, but I still need to get used to it.

suslja5004, you would have given your idea with a form in some topic, where everyone looks, not just Kenwoods. Great idea, how could I not have thought of this before?

suslja5004 knocking synchronously tell us how your ces tastes? mine did not work, although it turned out to be much tastier than the purchased one. I still think to bake it again, even though Easter is over, but we must see it through to the end. what a handsome man you are

Welcome Angeltory! So, the cupcake tasted so-so, nothing special, I was expecting something special, airy .... no, they ate mine, of course, but without enthusiasm. But the second one I made from the Viennese dough, the first time nothing came of it and on Saturday I still tried it again, I’ll tell you THING !!!! Delicious, airy, tears off with such long fibers ... in general, the family ordered another one, tomorrow I will put dough.
Here, you can take a look

https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=8316.180

suslja5004, thanks for the advice. I read what and how. but there you need to withstand the dough for a long time, so today it will not work, but over the weekend I will try to bake it. Did you take the volume of products as in the original recipe and divide the dough?
Your Easter cakes look incredible.

I did not dare to put on the whole dose, because before that I had translated the products, did half of it. And the mold, round, I have one. Tomorrow I'll put a dough for the night, as they say "at the request of the workers"

Hello, I want to buy HP as a gift and would like to know the difference between these stoves. Does it make sense to overpay? And does one of them know how to bake rye bread. And what programs are there. On the official Kenwood website, information is only about acoustic technology =)
Thank you in advance.