Problems with the new kenwood bm 450 stove

Hello to all owners of kenwood bm 450!

I ask for help from people who own the same oven:

1. Is it a feature of this particular oven that the spatula always remains in the baked bread? Do all owners of a similar car have the same problem? Or did I come across a defective oven?

2. The upper crust always turns out to be much lighter than the sides, despite the strict observance of the recommended proportions. And in the muffin with dried fruits from their attached recipe book, in general, the top is absolutely light, and the sides are on the verge of black.

Thank you in advance.
Irina

Hello to all owners of kenwood bm 450!

I ask for help from people who own the same oven:

1. Is it a feature of this particular oven that the spatula always remains in the baked bread? Do all owners of a similar car have the same problem? Or did I come across a defective oven?

2. The upper crust always turns out to be much lighter than the sides, despite the strict observance of the recommended proportions. And in the muffin with dried fruits from their attached recipe book, in general, the top is absolutely light, and the sides are on the verge of black.

Thank you in advance.
Irina

I will answer as the owner of this stove, which I love tenderly and passionately. And I will never buy another!
1. Yes, the scapula always stays inside, but I often do this. When the last kneading has passed (this is suitable if you are at home at this moment), I just carefully take out the spatula, wetting my hands slightly with water and then gently smooth out the dough without pressing hard. Then there is a small hole from the stock in the bread.
2. Yes, the upper crust is a bit lighter than the sides. By the way, I often do not take out the bread immediately after cooking, but leave it on the heating for at least 30 minutes, and preferably until the full heating cycle. I like the bread this way, it even seems to me that then the top crust becomes more similar to the sides of the bread.
3. I didn’t bake cupcakes according to the book, but I bake pasta in a bread machine, everything is fine. Therefore, I will not help in this matter, sorry.

Thank you for such a quick response!
I was told on another forum that the shoulder blade remains only in a steep dough. But these were people who owned a different brand of stoves.
Obviously, this is a design feature of Kenwood, since the blade is very high.

And I do as you do - I take out the shoulder blade before the last proofing. But if this is not possible, then the spatula leaves an impressive crack in the bread.
And besides, the spatula after baking is not visible at all from the outside. Is it the same for you?

Thank you for such a quick response!
I was told on another forum that the shoulder blade remains only in a steep dough. But these were people who owned a different brand of stoves.
Obviously, this is a design feature of Kenwood, since the blade is very high.
And I do as you do - I take out the shoulder blade before the last proofing. But if this is not possible, then the spatula leaves an impressive crack in the bread.
And besides, the spatula after baking is not visible at all from the outside. Is it the same for you?

Yes, somehow I did not look closely. By the way, try pouring the oil first and so that the entire blade is smeared with it. When this happens to me, often the spatula, when taking out the bread, remains in the bucket. But it so happens that I just bake bread most often when at home, so I take out the spatula. And especially I don’t bother about it. The main thing is not to scratch or throw it away. Although when I bought myself a round bucket, they gave me a spare spatula for it, and when I changed the old bucket, they also sent me a spatula with a bucket. Now I have them in stock. You never know ...

The fact is that I make sandwiches for my husband and son, to work and to school. When you reach the crack from the shoulder blade, the bread breaks up (it is good if it stops across the bread, and if along or obliquely, then the half of the loaf is already not suitable for sandwiches).
I noticed that when you knead pure rye dough, if you sprinkle the dough with oil, after the dough has set, then nothing else sticks to the walls. I tried to use butter (I have a special one for sprinkling molds before baking) and for greasing a scoop for white bread (French) before baking - it did not work. All the oil is absorbed into the dough during the kneading process.
How do you take out the spatula after baking? I didn't have a special hook in the kit. I adapted the knitting one for this purpose, but then pieces of crumb are pulled out with a spatula along with a crust, under which the spatula is hidden. And when you try to pick it out with a knife, there is a danger of damaging it, scratching it.
In addition, after the second bake, the dispenser stopped opening. In general, it is not the most necessary thing, I did not even have time to use it, but still annoying that the quality of the car leaves much to be desired.

I always have one shoulder blade in the bread, the other in a bucket (I don’t know why) .. I take the blade out of the bread .. when it cools .. I turn it over .. and with my finger I press and feel where the blade is .. then with a small knife I cut through the crust next to the blade (so as not to scratch it) and then I pull it out (sometimes I even have to cut off the circle of the crust around the pin, because the second blade turns out to be completely baked in bread) why does this not happen I know ..

In order to pull the scapula out of the HP Delongy, I use a stick for eating sushi, stuck it into the hole and poked it like a lever

Larissa in Kenwood, we have one shovel in a bucket.
Tschischik. Yes, I do not take it out on purpose, but I most often bake bread in my presence, so I take out the spatula immediately after the last kneading. My question about the method of removing the scapula is not so categorical. Well, she stayed there and God bless her. In the process of eating, pull it out. My despenser opens without problems. I did not observe glitches in the stove during its use, everything worked for a clock. If my memory serves me, then I have had it since 2006 (7), my husband and son gave it for my birthday. During all this time, I changed one bucket last year, before that I bought a specially round one for the beads. I use a round current for pasta, cupcakes. Therefore, I cannot say something bad about my stove. Thanks to my husband for buying it.

Nice to hear that you are happy with the stove! I also really, really like it, both externally and in terms of its functions. Troubles with a scapula and light crust can be solved. But the dispenser "gave an oak", and it is not clear from what fright - I did not have time to use it. In addition, I noticed that the lid does not lie flat, but is skewed and rattles during mixing. We'll have to return the bad copy and write out a new stove. Thanks to Amazon, this is easy to do.
Thanks everyone for the comments!

Dear bakers! Something began to boil quite loudly in the oven when kneading the dough Tell me pliz, what could it be?

Acquired (more precisely, presented) today kenwood bm 450
I was puzzled by the next question - the stirrer shaft is spinning rather tightly (I don't know what to compare with, I twisted it without a stirrer, just with my fingers)
Give advice - Is this normal? or do you need to drag it to the service center? Who faced?

I tried to run the Bread Maker in idle mode for the kneading program - it interferes normally, does not make any extraneous sounds (except for the usual ones during kneading)

Give advice - Is this normal? or do you need to drag it to the service center? Who faced?

Normal, it should be so.

Normal, it should be so.

Ok, thanks for calming me down
I will study mat. part

Yesterday I bought a kenwood bm 450 stove, the smell of plastic alerted me.Who was it? Is this a normal Phenomenon for this model?

Good afternoon, colleagues in baking and oven!
Going to bake with leaven. For baking I use a program with manual settings. I can't make a choice of the weight of the loaf and the baking of the crust with a custom program!
Tell me who knows!