Kenwood - 265 or 350?

novira
thanks for the answer!
What program do you choose for this?
I looked, the power of the 210th is even more than the 250th. So there is a hope that he will cope? Or is it not the motor power, but the heating power?

Program number 9 - "pasta dough", kneads for 16 minutes. I also use it to knead rye-wheat dough for bread. First, I will knead, then I will stand a little, and then I turn on the first or second mode (ordinary or French bread), it turns out well ... But I don't understand about the power ... I chose the stove for its beauty. She still looked at me in an advertisement in some sort of trashcan. A purely feminine approach. :-)

novira
and in the 210th model the 9th program is jam.
In addition, the 8th is a dough, but with a duration of 1 hour. 30 minutes.,
and 10th - gluten-free dough - 2h. 50 minutes
What to do?
Does this mean that I will not be able to make dough for dumplings on this stove?

One thing I know for sure - in the 250th - 9th program - a tough dough. So look for the same stove as mine. :-)

Thank you!
Only in our city there is no choice. I found only Severin stoves and one Kenwood 210 model.

I did not find anything detailed on the Internet about 210, the only thing is that the photo has all 12 programs, like mine, but it is impossible to read whether there is a dough for pasta. In principle, the bread dough is also not runny ... so it can and will cope. The difference from my stove is only in the size of the loaf - 600 or 900 grams, and on the 250 model - 500,750,1000 grams. However, I almost always bake 500 grams to make the bread fresh more often.

Yes, and it also seems to me that the dough kneading program for dumplings differs only in duration, it does not need to be left to stand. So turn on program 8, and when the dough is kneaded, you can turn it off early, not after 1.5 hours, but after 20 minutes.

Now I have corrected my previous post. It turns out that I put the 250th model instead of the 210th, answering you, novira.

Doesn't the bread turn out dry? Why am I asking?
I talked with Lyana about Severin. She said that in her opinion, the bread there turns out to be dry. Not sure what this might be related to?

I also thought about it - to include 8 program. But the dough for dumplings is cool - will the stove overheat if it is not intended for this?

The bread is not dry ... on the contrary, it does not stale for a very long time from the bread machine.
And I don’t know for sure about the dumplings dough ... it will not stand it. Well, knead it thinner (like on bread), and then manually bring it to coolness with flour.

[Rita]

Rita , I have Alaska. She is like Severin and there is no dumplings dough program either. But I did it and the dough turned out wonderful. Look here: https: //Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=48.0
This dough is not so steep, although it is plump.

Viki
thanks for the help. And what does "the same as Severin" mean?
Why am I asking?
I found Tefal bread machines with us, which are exact copies of Moulinex, and even instructions for them from Moulinex
Now I don't know what to think and what to choose.

the same as Severin - this is one of the not expensive, Chinese, not very popular, but still works great. Well, something like that in my understanding ... And where instead of Mulinex they wrote Tefal, most likely it is to make it more expensive. They may well turn out to be the same.

Viki
We have Severin worth 110 dollars.
And Tefal, which is an exact copy of Moulinex, is 190 dollars.

Girls with Kenwood BM-250, please tell me, on which program do you bake rye bread?

If there is little rye flour, less than one third, then on the French bread mode (2), if more - then on the gluten-free mode (5). But always before that, I just knead on the 9th mode (dough), and if there is time, let it stand for half an hour before starting mode 2 or 5.

and I bake on the "whole grain" mode, first there is heating for half an hour

and I stir on the pasta dough once or twice
then I put "dough" (more kneading and proofing)
then I wait another 40 minutes - an hour for the bread to come
then - baking

or "dumplings" + "French" and remove the scoop after kneading.

so what? Found the E-1 and at what price? I am also very interested in this whale, although an e-500 14-54 would also suit. Someone tell me the addresses of outlets or online stores where you can buy an e-1 kit for 1200?

How many good things I read about Kenwood 250.

I don't know what topic to write correctly, here on the site is a book of recipes in Russian, and the instructions are only in English. I have an electronic instruction in Russian. Maybe it could be put there, probably it would be useful to many.

Forgive this, what are you talking about?

so what? Found the E-1 and at what price? I am also very interested in this whale, although an e-500 14-54 would also suit. Someone tell me the addresses of outlets or online stores where you can buy an e-1 kit for 1200?

This is about cameras .... models are old truth. But you can photograph bread and bread makers