Bread Maker Kenwood BM350

[Kenwood BM-350 Bread Maker Manual]

Kenwood BM-350 Bread Maker Manual

Home bread maker Kenwood BM-350



I bought myself the above model. This is my first stove, so there is nothing to compare, but I do not like this in it ... When the dough is kneading, either the legs are short, or I am doing something wrong, but unmixed flour remains in the corners of the mold. Of course, I help her, but when you put it at night, in the morning you get a roll with corners made of fried flour. I do not like this. Is it the same on other models?

Is it the same on other models?

I think this can be obtained on any model. Here, as always, the key is the ratio of ingredients ...

I pour the ingredients like in a pharmacy. The recipe from the instructions for the stove. 500 gr. bread: 245 ml. water, 1 tsp \ l salt, 1 tsp \ l yeast, 2 tsp \ l sugar, 1 tbsp \ l milk powder, 350 gr. unbleached flour (Finland). In general, sipaty bread turns out, but the inability to bake on a timer is frustrating.

Is it the same story with bread according to other recipes? Or is everything all right?
If only with this bread, then obviously the matter is in the recipe.
Although in my Panas I once got bread exactly like yours (all in flour). Then I made bread several more times according to this recipe, and it always turned out great. What was the matter the first time, I did not understand.

but when you put it at night, in the morning you get a roll with fried flour with corners. I do not like this. Is it the same on other models?

- Simply, different flours absorb liquid in different ways (one more, the other less), that is, try first to pick up the amount of liquid during the day - add 1 - 2 tbsp. l of water and see how it affects the kneaded dough. When everything works out as it should, then it is already fearless to leave the bread to bake at night.

I also have such a stove. I scrape off any remaining dough from the sides with a wooden spatula. I read the instructions for LG, it says that this is normal. Tell me where you get recipes for Kenwood, I'm trying to cook according to LG recipes, it doesn't matter much, but I can't figure out how to bake cupcakes at all.

This can be from inaccurate proportions of flour and water, or as a flour - where there is little gluten (you can experiment a little more / less water), or from the shape of a bucket when it is rectangular, i.e. if you look at the bottom - it is not equilateral but rectangular, as a result, two opposite sides of the bucket get more slices from the mixer than the other two sides and as a result the lump unwinds badly and unevenly and kneads in such a bucket - but this is not a 100 percent reason, you need to examine everything in the group with the above, try / investigate.

Thanks for the answer. You are right, most likely this happens because of the rectangular shape of the bucket.

Why should I do a rectangular bucket then? So that the flour remains in the corners, and the user with a wooden spatula is on duty? ...
Elena, I took the recipe from the instructions, I didn't bake anything else. The only recipe above has slightly modified. Instead of 350 gr. white flour, pour 200 white and 150 rye, it turns out tastier.
Jem was still cooking, some kind of slop turned out .... The toilet ate it, he liked the Recipes if I get it, I'll post it in the forum.

Logically, a rectangular bucket can cope well with a large size of bread, as much as the bread machine allows according to the instructions, since the lump of dough will turn out to be large and roll well along the sides of the bucket, and a small size of dough when kneading (a small loaf) will not cope well with residues on the walls and will often remain flour on baked goods (the dough ball will mostly spin in the center of the bucket.
Everything that I wrote about this today and earlier in previous posts is my opinion. I could be wrong.So, check for yourself who has a rectangular bucket.

slightly modified. Instead of 350 gr. white flour, pour 200 white and 150 rye

Rye flour takes more liquid. This is the whole problem. Your dough is too thick and it could not absorb all the flour. And the shape of the bucket is not useful here, because it has special convex "grooves" that make the dough spin evenly and collect flour.

Flour in the corners remains without rye flour, but there are grooves, they just do not affect the result. But I'm still happy, the bread is delicious and when baked it smells good too, but I don't eat store clay anymore

Logically, a rectangular bucket can cope well with a large size of bread, as much as the bread maker allows according to the instructions, since a lump of dough will turn out to be large and roll well along the sides of the bucket, and a small size of dough when kneading (a small loaf) will not cope well with residues on the walls and will often remain flour on baked goods (the dough ball will mostly spin in the center of the bucket.
Everything that I wrote about this today and earlier in previous posts is my opinion. I could be wrong. So, check for yourself who has a rectangular bucket.

Just damn it, you need to check. I always bake a 500g loaf.

I think everyone is on duty with a shovel
but by the way, when I put French bread at night, everything was beautifully kneaded and without a spatula - I got up to control it especially at night. I took the recipe from the instructions ...

[Please tell me the official Russian-language site of Kenwood-a]

Sorry, I didn't want to open a new topic.
Let me ask you here.

Please tell me the official Russian-language site of Kenwood-a, where the stoves are exhibited, are there links to the contact / addresses of the representative office and service centers ?.
Well, if there is no Russian-speaking, at least English-speaking.
Share links.

🔗
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[fugaska:]

fugaska:
Thank you.
Do you happen to have the addresses of their Moscow services? Where they sell parts for a bread maker.

look at here: 🔗
there is a whole list
just in case, I quote the coordinates:
The service center is located at: Krasnaya Presnya, Shelepikhinskaya emb., 18,
entrance in the center of the building facing the embankment (glazed
entrance with a red roof).
We work on weekdays 10.00-19.00 without lunch and on Saturday 10.00-17.00 also without
lunch.
Phones 259-88-18, 259-87-87, 259-34-82 Fax 256-32-77

Or maybe you can tell me where to buy a new bucket for the Kenwood bread maker, otherwise mine was scratched.

you should have a list of service centers with a warranty card - try calling them

Hello everybody! I am in bakery while the kettle is full. The husband gave a Kenwood 350 bread maker.
Immediately tried the "quick" bread recipe, which takes 58 minutes. It turned out something awkward and raw, although I did everything strictly according to the recipe, which is in the instructions. Maybe I misread something?
If someone can help and advise, I will be very grateful.

I have the 256th. I also made the first bread on accelerated baking, but it turned out very much even nothing. just in case, here's the recipe:
ingredients qty
warm water 200 ml
warm milk 100 ml
butter 25 gr
sugar 2 tbsp. l. (dimensional)
salt 1.5 tsp (dimensional)
yeast 1.5 tsp (dimensional)
wheat flour 450 gr (sift)
fast baking program
baked for an hour - to make it more browned
But in principle, on the accelerated bread, not very cool bread turns out :) the most important thing is to control the batch. in our stoves it is not difficult - we open and look. 10-15 minutes after the start of the program you need to look. for a start, you can turn it off and dig deeper with a spoon (preferably a wooden one and very carefully so as not to scratch the bucket) - add liquid or flour as needed. convinced of the beauty of the kolobok and you can forget yourself until the end of the program (well, except to look out the window). it is very convenient to measure on the scales - always accurately. and be sure to sift the flour. yeast is best saf-moment, or there is some other doctor (), I won't tell you exactly the name, I didn't buy it.
try another simple recipe on the first program - I always get it with a bang:
ingredients qty
warm milk 3.2% 310 ml
butter 60 gr
sugar 2 tbsp. l.
salt 1.5 tsp
yeast 2.0 tsp
wheat flour 500 gr
program 1 for a large loaf with a dark crust
by the way, I dilute sugar, salt and butter in well warm milk (I play it safe so as not to scratch Teflon)
and I sift the flour straight into a bucket - I have a small sieve, and there are also mugs with a sieve at the bottom
well, the yeast neatly into the dimple in the middle so that it doesn't get into the water ...
try it, it should work
good luck!

Thank you very much!!!!! I will definitely try these recipes. Only confuses another thing, "bother" - it's like ???

it is a function of keeping the bread warm - after the end of the program (except for dough), it automatically warms up for an hour

I read the whole Temka and was very surprised at my usual rectangular bucket and absolutely all the flour is kneaded into the dough without my participation (that is, I don’t help with a spatula), the only thing that after reading the forum, I began to follow the kneading ... bread (except cornbread) always turns out great - I like to bake with seeds, using 1 program, light crust and set to 1 kg when the ingredients are designed for 500 gr. and bake for 30 minutes (you can leave it for the whole hour) ...

Yesterday I baked mixed bread - I added sesame seeds, seeds and fried onions to the eye - it turned out great!

I have not seen a link to this file here, so just in case I post it 🔗 this is a collection of add. recipes in English for Kenwoods 250 and 350, plus this booklet details each cycle in time.

Presented to parents a KENWOOD BM350 bread maker. We are very satisfied, but at first the shaft rotated in both directions during kneading, and after a one-time application of the "Accelerated baking" program, the shaft began to rotate only in one direction.
Is it a breakdown or has something changed in the program? True, they have been baking 1 kg lately, but they seem to say that they used to twist in both directions on this program. Now she prides herself on helping with a wooden stick.

Presented to parents a KENWOOD BM350 bread maker. We are very satisfied, but at first the shaft rotated in both directions during kneading, and after a one-time application of the "Accelerated baking" program, the shaft began to rotate only in one direction.

Well, I don’t believe it. Well this is not a washing machine of Soviet times. The paddle always rotates in one direction during kneading (I am sure that all bread machines have it).

Well, I don’t believe it. Well this is not a washing machine of Soviet times. The paddle always rotates in one direction during kneading (I am sure that all bread machines have it).

The paddle in Delongy 125S rotates slowly and paused in the initial kneading phase to keep the flour from dusting. In subsequent stages, the scapula rotates quickly for half a minute in one direction, then, after a pause of 1-2 seconds, half a minute in the opposite direction. And again forward ... Or maybe not 0.5, but a minute ..., I didn't pinpoint exactly. At the same time, the forming kolobok bypasses all the corners of the bucket in turn, lingering independently in each of them for several minutes and "sticking out" from the sides and bottom of the bucket flour and dough adhered to them in the first minutes. By the end of the batch, the walls are almost clean. After deboning, the motor is blocked and can only be started when the oven has completely cooled down.

But can the engine stop rotating in the "reverse" direction, but at the same time continue to work in the "forward" direction ... It's a question ... I would like to know what kind of motor control circuit there is ...

Well, I don’t believe it. Well this is not a washing machine of Soviet times. The paddle always rotates in one direction during kneading (I am sure that all bread machines have it).

In my shovel and in the BOSCH Max4 washing machine, the drum spins in both directions. And in a bread maker it is all the more good for kneading, so that the shaft would spin in both directions, because at first the dough did not need to be mixed with a wooden stick, but now is it necessary?

Well, I don’t know what problems you have. In Panasonic it turns in one direction and everything interferes perfectly. You don't need to mix anything

In my VM250, the shaft rotates in one direction, I think the design of the bucket is the same. Moreover, the scapula, in contrast to Panasonic, has a slope. And if you start to rotate it in the other direction, it will immediately get off the shaft.In my opinion, the dough, like semolina porridge, does not matter which way to knead it. As far as I understand, studying the materials on the site, everything turns in one direction. There was mention of an exotic design with a spatula that folds when rotating the other way before baking so that the bread is without a hole. Here's what I'm interested in about VM350 - how is convection implemented in it? How does the propeller spin in the oven? If we compare the BM250 and BM350 according to their own recipe book, then in all recipes for the latter, 15-20 ml more liquid is needed. What about recipes from the site? adjusting too?

Since childhood, I know that it is advisable to crush the dough and mix it in one direction (something is connected with the structure). Perhaps that's why it turns in one direction

A small post from the owner of Panasonic.
My shoulder blade rotates only clockwise. The whole flour is kneaded. On wheat bread, the stove does not ask her to help her manually with a spatula.
And this was done due to the design of the HP lock (cast metal, no plastic), without breaking (as in other stoves) springs. Our bucket is inserted into the HP and rotated 10-15 degrees clockwise. So the operation of the engine when kneading the dough only holds the oven and the bucket more firmly together.


The program for HP Panasonic seems to have been written by a musician. In the beginning and in the middle of the batch - the work of the engine is just a song!

The paddle in Delongy 125S rotates slowly and paused in the initial kneading phase to keep the flour from dusting. In subsequent stages, the scapula rotates quickly for half a minute in one direction, then, after a pause of 1-2 seconds, half a minute in the opposite direction. And again forward ... Or maybe not 0.5, but a minute ..., I didn't pinpoint exactly. At the same time, the forming kolobok bypasses all the corners of the bucket in turn, lingering independently in each of them for several minutes and "sticking out" from the sides and bottom of the bucket flour and dough adhered to them in the first minutes. By the end of the batch, the walls are almost clean. After deboning, the motor is blocked and can only be started when the oven has completely cooled down.

But in Delongy it turns out in all directions. Only how the bun turns out in this case is not clear. And the dough, Celestina is right, it is recommended to knead in one direction. My grandmother always did this and taught me. And she had pies ........

But in Delongy it turns out in all directions. Only how the bun turns out in this case is not clear. And the dough, Celestina is right, it is recommended to knead in one direction. My grandmother always did this and taught me. And she had pies ........

The gingerbread man turns out without problems. When kneading, it moves from corner to corner in turn. In counter-rotation, the following occurs:

- the outer layers of the dough are quickly and orderly crushed and become inner.
- air bubbles (if any) are immediately destroyed, the dough is compacted: a symmetrical round shape, dense structure and smooth surface are obtained.
- in case of very sticky, rich dough, the "spreading" of the viscous sticky dough on the sides of the bucket is well neutralized by counter rotation.

When kneading with hands, it is simply important for weak women to dose the efforts so as not to get tired. This is where monotonous movements, the most energetically beneficial, help. In general, for mixing, the best option is aperiodicity, so that there are no unmixed zones. Therefore, the designer (well done in general - I take off the earflaps) made an obverse-reverse rotation.

How the Delongy 125S bucket is fixed:

- at the bottom of the bread machine and the bottom of the bucket there are shaped flanges, which enter with protrusions-depressions into each other and fix the bucket from axial rotation. At the same time, they are designed so that no matter how you insert the bucket, the impeller of the blade shaft always falls into the splines and can rotate in any direction at the desired speed.
- at the top of the baking chamber there are two metal plate-locks, which symmetrically fix the bucket from axial displacement and movement vertically upwards. They also extinguish any possible vibrations of the bucket during mixing, since they are springs, and even with variable stiffness, which does not allow resonance phenomena to develop.

+++++++++++++

But the question was why the shaft could only rotate in one direction, but not in the other ... But it seemed to rotate in both directions ...
It could be. If electronic regulation is used, then the circuit may have an electronic key inverter that controls a relay that switches the direction of rotation. The key is out of order - and there will be no reverse (one of the versions). That is, if this reverse was at all ...

In my VM250, the shaft rotates in one direction, I think the design of the bucket is the same. Moreover, the scapula, in contrast to Panasonic, has a slope. And if you start to rotate it in the other direction, it will immediately get off the shaft. In my opinion, the dough, like semolina porridge, does not matter which way to knead it. As far as I understand, studying the materials on the site, everything turns in one direction. There was mention of an exotic design with a spatula that folds when rotated the other way before baking so that the bread is without a hole. What interests me about the VM350 is how convection is implemented in it? How does the propeller spin in the oven? If we compare the BM250 and BM350 from the original recipe book, then in all recipes for the latter, 15-20 ml more liquid is needed. What about recipes from the site? correcting too?

I didn’t see a fan in it, I’ll take a closer look at my parents, maybe it stands aside from the main section and blows it from the grill? The recipes have not been corrected yet, we will try the parental bread, it may be necessary to correct it. Now I'm very busy, but I'll try to find a guarantee in Kiev and find out the question about the batch shaft.

People! What are you talking about? When kneading the dough, the spatula should finally rotate only in one direction, otherwise the protein fibers will not be stretched in the required way. This is the basics!

I use such a stove .... the spatula always turns in one direction

People! What are you talking about? When kneading the dough, the blade should finally rotate only in one direction, otherwise the protein fibers will not be stretched in the required way. This is the basics!

Damn it, since DeLonga's shoulder blade rotates now and then, then syudy, so I eat crumpled (not "stretched") protein molecules ... But why is it so tasty?

at Kenwood, after the first 3 minutes of kneading, the shaft starts spinning alternately in one direction and then in the other (after a pause). Something broke
Considering. that this is the second bread maker in the last 5 weeks then ...
we conclude it's too early for me to bake ...
and for manufacturers to rest on their laurels
Well, let's see how much it will spin in one direction. although you know, it is all the same better kneading and the bun in the first minutes turns out

And it turns in one direction. Now I am making bread - I checked it on purpose. And, to be honest, I never paid attention to it.

... And on kneading 400g of flour, the mixer started working in both directions
Maybe something works for 600g ...
I don’t know what that means ...

you probably got it wrong - everything should turn in one direction ...

fugaska I live your countrywoman on Balkovskaya in Odessa
And I honestly tell you Kenwood 350, when kneading after the first 3 minutes, turns both to the right and to the left after a short pause, and so all 31 minutes and how many there are in other modes And when mixing 600 g of flour, i.e., a click was heard to the maximum and the shaft began to spin one way. I thought so and it will be but no, the next French for 400 grams of flour again twisted in both directions So it happens ...

well, everything, tomorrow I will go to a consultation with friends - they have 350th Kenwood

I inform you that it should turn in one direction, in any case, my friends have exactly one direction. but let's think logically. you will consider the scapula, it is slightly bent. so what's the point of turning the other way? She will not scoop up a bun then !!!

... The shoulder blade is curved .. but still ..
when installed on the first two sizes, rotation in both directions
With a steep dough and a large size in one
But it's not a problem.would work fine ...
The quality of the products, alas, does not please

Spins in one direction-bun-to the right. to the other - to the left
It normally collects and kneads flour
Yes, and Dimych wrote about this ...

A thought came to my mind here - maybe this does not mean the direction of rotation of the shaft, but on which side of the bucket is the bun. But it can be both right and left, even when the shaft rotates in one direction ...