Bread maker KENWOOD BM 210

[Hand add yeast to the bottom of the bucket, then sifted flour, then add everything else and lastly milk. Mode 1, medium crust and weight 700 g.Then take out the bread and wrap it in a towel for a couple of hours if it takes longer. The bread is great.Bon Appetit everyone.]

Good day, everyone. I'm new to your forum.
And I want to suggest the recipe for White Milk Bread, even my
13 year old brother.
Dry yeast saf-moment 1.5 scoops (teaspoons)
flour 500g. (I take the simplest in five) sift
salt 1.5 (1.5 measuring spoons (teaspoons)
sugar 1.5 tbsp. spoons (preferably also with a measuring spoon)
Butter 15 tablespoons, ordinary (I take Finnish butter in a blue package)
milk 350g, I make 250 milk and 100 water.

Hand add yeast to the bottom of the bucket, then sifted flour, then add everything else and lastly milk. Mode 1, medium crust and weight 700 g.
Then take out the bread and wrap it in a towel for a couple of hours if it takes longer. The bread is great.
Bon Appetit everyone.

Z. Y. I turned my stove, but I just can't remove the bottom.

It is necessary to unscrew 8 small screws with a long screwdriver in the compartment where the bucket is placed. Then unscrew the heater fastener, then carefully pull out the tin cover (the heater must remain in place). After that, the top should come off. Somewhere I had pictures of this process.
The belt can be tensioned by sliding the motor. I still have the rubber bands where the engine is attached, worn out and became thin, as a result, the pulley on the motor became lower than the large pulley and the belt first clicked and then began to subside. It was cured by raising the engine by 5 mm with spacers.

Good evening!
Today we bought a Kenwood 210 bread maker, now I bake bread according to the first recipe, slightly modified taking into account the recommendations from the forum, while it turns out beautiful, you can see it in the window
I have a question why I cannot find a recipe book for my bread machine at the link: https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=7130.0When I click on this link I get the following message: Error! The topic or topic you are looking for is missing or unavailable for entry.
I'd like to find recipes specifically for your model of bread maker! Please tell me why you can't find a recipe book for
Kenwood 210?

and what other recipes do not fit? look for recipes in which flour is in grams, and bake to your health! this is about how to look for a recipe for scrambled eggs specifically for a frying pan of firm T (conditionally) model 222 (conditionally)
here's a link for you to start https://Mcooker-enn.tomathouse.com/in...ption=com_smf&topic=658.0
and here there are a lot of recipes, for every taste! https://Mcooker-enn.tomathouse.com/in...44734.0

I am a completely illiterate baker, so I thought that the baking recipes should be exactly for the particular model of the bread machine!
Thanks for the advice, I will gladly see your links
By the way, from the first time in my life I got very beautiful and tasty bread!

here all the recipes are "valid" for every taste. the difference is only in measures: either in grams or in cups. Kenwoods have recipes in grams, I find it more convenient. at least it is convenient for me to control the process by telephone, if I suddenly have to advise someone
in general, welcome and happy experiments!

Hello! I'm new here, maybe I haven't read this yet, but I have a problem. When I turned on my bread maker, HHN appeared on the display. What to do? Before that I baked bread six times and everything was fine.

Good day!
choose a stove, settled on KENWOOD BM210,
but ... I want a rye bread, but in the description it seems like there is no such function.
Friends (who own stoves) say that rye can be made on any stove.
question - is it possible to bake rye bread on 210 kenwood?

If my memory serves me, then there is a rye function in BM210, then ...my personal opinion is that in none of the bread makers, with the exception of programmable ones, the Rye program does not cope with its function. The optimal variant of the Rye program is leveling the ingredients + long kneading + proofing + baking. All four functions are available in absolutely any bread maker.
Another question, quality ...

the quality of rye bread is suffering in this kenwood? or any bread?

Hello dear Bakers!
Hope you can help me.
I bought a Kenwood 210 as a present for my mother, tried to bake bread according to the recipe, for the first time at the beginning of baking the opal "dome". The second time, the dome was not only opal, but also a void formed. What could be the reason?
I myself have been baking bread for the second month at Panasonic and I have never had such problems.

[pro100masha and Alicia!]

pro100masha and Alicia!

I answer both of them at once ... I never got a dome in BM-210 ... When the oven started on Panasonic, the problems disappeared ...

pro100masha ! My stove got covered in less than a year and I got my money back. And here Aunath was neat with her, and her stove lasted a year and a half. She did not receive the money back ...

the quality of rye bread is suffering in this kenwood? or any bread?

Anyone.

Is a hairpin, that is, a fallen dome, a feature of this model of a bread machine?
Maybe while there is time, just change it for another and not fool yourself?

Is a hairpin, that is, a fallen dome, a feature of this model of a bread machine?

Personally, I then concluded for myself that the problem of the BM-210's dome was due to the window. Heat losses through the window cool the dome. But not only Kenwood has a window, there are bread makers with a window, but the dome does not fall off. Then I had only one version left. The window material in this model has increased thermal conductivity compared to other models.
IMHO.

It may well be, although it occurs to me that the lid itself may allow too much air to pass through: there are still ventilation holes on it.
Yes ... I will advise my mother to change to another model ...

all the same, there are more positive reviews on this stove than negative ones, and few complain about the fallen dome ... if the problem was in the window, then everyone would have it

friends for two years Alaska for 2000r. and they praise her and bought 6 more alaskas as gifts and no one has any complaints about the quality of bread ... it turns out that you can make normal bread in a cheap oven ?!

We were just out of luck! I'm not saying that all the stoves of this brand and this model are bad. But they apparently have such a defect, therefore, if the dome collapses, then there is nothing to think about - you need to change it.

[Spire]

Spire, well, you scared everyone ...

I got a dome. Only on rye there were a little waves.

Alicia, did you follow the bun? In Kenwood it is easier than in Panas, because the batch is immediately. Perhaps either an excess of liquid (the kolobok will be a mess) or an excess of yeast.
Also, if the delay was on and the yeast got wet and started working, then they worked ahead of time and the dough has already fallen off ...

[Aunath]

Aunath, and where is the dome better, in BM-210 or Panasonic? I have an immeasurable difference ...

I did not intimidate ... just share my personal experience ...

Then don't forget, I'm baking on the timer. I follow the kolobok only the first two times ...

So I don’t share the position that the kolobok should be watched every time ... Well, I just need to quit my job and watch the koloboks !!!

[Hairpin]

Hairpin, I'm not suggesting to follow every time, you know, just pick up the amount of liquid for a specific flour and that's it. I now bake a simple bake in Panas - according to a recipe for 400g flour - 250 liquid My flour takes 300ml, otherwise - a brick ...

And I haven't baked something on the timer for a long time, and so the temperature leveling is still annoying ... and a year has passed ...
And also in Panas I don't really like the last intense workout. Maybe this is correct, but ... In Kenwood, there is quite a bit and a little so, and in Panas, ooh! And then only 40 minutes rise, my yeast (and sourdough) does not have time to raise the bread well, sometimes I interrupt myself before baking and bake a little later ...

[Marusya29!]

and to us, unhappy owners of other brands

... it makes sense to carefully read the names of the topics ... This topic exists to discuss the operation of the Kenwood BM-210 bread machine.

Marusya29!
I hope that from now on you will be more attentive either to the names of the topics, or ... notice the difference between this model and the one that is indicated under your avatar!

[Spire]

Spire, well, you scared everyone ...

I got a dome. Only on the rye was a little waves.

Alicia, did you follow the bun? In Kenwood it is easier than in Panas, because the batch is immediately. Possibly either an excess of liquid (the bun will be sluggish) or an excess of yeast.
Also, if the delay was on and the yeast got wet and started working, then they worked ahead of time and the dough has already fallen off ...

Aynat, the bun was wonderful, the dough rose, but as soon as the baking mode was turned on, the dome immediately fell off. And yet, a clear border is visible in the color of the sides, somewhere in the middle - a pleasant golden color, and above it is already faded.
Still, I think that my mother just has drafts everywhere, and this model does not like it! The stove itself looks very cool, the set of functions is excellent, the price is just a fairy tale! But but but...

[Alicia]

Alicia,
if the bun is good, then only yeast (excess), or drafts. And do not open the lid in any way during baking. I even put a towel on the window (just do not close the ventilation holes).

Not an excess of yeast - for sure, because on the advice from the forum, I reduced it to 2 h / l. Baking in this stove at home - the same result. Although, no ... at home I did better: not only did my mother's dome fell off, but also a void formed.
We decided that we will try rearrange around the kitchen and, by the way, a good idea about a towel on the lid, thanks!

[Alicia]

Not an excess of yeast - for sure, because on the advice from the forum, I reduced it to 2 h / l.

Alicia,
2h l. yeast is how many grams. flour? I bake in Panas for 400g. flour saf-moment I put 1 tsp. (although I mostly use live or leaven).

[Aynat]

Aynat, for Panasonic - that's a lot, but for Kenwood ??? According to the recipe from the instructions ... they generally recommend 2.5 tsp!

[Alicia]

Alicia,
Maybe this is for a quick 2.5 spoons? I baked simple bread in Kena on 1 program for 400g of flour 1.25 seems like yeast. Quite enough for plain bread.

This is for the basic program, however, I lied a bit: there are 2 and 1/4 h / l.
Should it be reduced to 1.5 or 1.25?

[Alicia]

Alicia, but the bread does not smell like yeast?

If it's on 400gr. wheat flour then I would advise you to try to subtract to 1.5, and then to 1.25 tsp. In principle, the amount of yeast should not depend on the HP model - the recipes are universal. You look at the bread recipes here, I think for non-rich dough there will be a standard dose of 400-450g of yeast. flour everywhere up to 1.5 tablespoons - no more.

oh, I think I've come to the address, finally. girls and boys, I have a question. one of my new acquaintances cannot come here by herself and therefore I want to write about her problem. first she wrote this:

"We recently bought a KENWOOD BM210 bread maker, it bakes very tasty bread. There are not many recipes for her. Maybe someone has recipes, please share. I made the following conclusion for myself: you need to follow the recipe down to the gram and set the program correctly, the mass of bread . This bread maker contains 700 grams and 900 grams of bread. "


then this:

"Before writing here, I reviewed many sites, recipes, everything is not as simple as it seems at first. I wrote specifically what kind of stove I have, I need advice from experienced people who have the same stove, I have questions.
I know from hearsay that some bread machines have a program called "Dough" or "Pelmeni" - everything is clear, dough for dumplings, for dumplings, etc. I have 1,2,3, ... and. etc. up to 12 programs (one only cooks jam), the remaining 11 are dough, muffins, bread in different variations - that's what I need advice from experienced bakers. I have mastered program 1, this is white bread, it turns out very tasty. I baked gray bread on this program - it was unsuccessful, the bread turned out to be sticky. I wanted to consult with experienced hostesses. "

and since I do not have any hp, what is the problem with her, I do not understand. can someone help the person please.

[Barbarita]

I made the following conclusion for myself: you need to follow the recipe to the nearest gram and set the program correctly, the mass of bread.

Barbarita, here is a cant. The flour weight is always approximate. It must always be corrected.A lot of gluten - there should be more flour ... well, and a bunch of other factors. Alas, but in a nutshell you can’t say anything ... Here theories are up to the tonsils ...
At a minimum, you need to read Manual Admin for baking wheat bread... There are photographs there. The correct ratio of ingredients can only be adjusted by touch ... Weights alone are not enough ...

Well, in this thread, there are enough discussions of this particular model ... With fatalities ...

Hello everyone. Purchased 210 today. They took an elderly person to the countryside / many people bake bread there in real ovens, and the imported one is simply terrible / We started, like most, with recipe 1. There was no dry at hand. milk - the water was replaced with milk /3.2% / I set the crust to the maximum / reinsured, so that for sure / At home, for 5 years, electronic scales were very useful, so everything is in grams. I read all the posts and decided in principle not to reduce the yeast / used aro bakery active / - and confirm or refute the falling off the top. The stove did the rest. The result is excellent. No flaws were found in anything. Perhaps the only thing in the trail. once I put the crust on the middle. About an hour before the end of the process, I read about covering with a towel and also covered it - I think this was not necessary. Time will show how durable and reliable the model is, and the fact that it bakes well has already been clarified. I think we'll get our hands on other recipes. We will practice for a week and already with our observations and advice we will boldly hand them over, let them bake and rejoice.

[Breget]

Breget!
I am glad that my negative experience did not prevent you from getting a good result !!! If you need anything, come, luminaries of this topic (well, this Aunath and I) will help as much as we can!

Second day. The purpose of the rye. Still, according to the recipe / so far / and again without milk powder / I have not found it, cream is everywhere, but I have not yet met milk. Not everything was in order with the kolobok / the mixer found a soft spot and turned it in vain, the bulk stood still, I had to intervene, straightened it with a wooden spatula, everything returned to normal, spun, started spinning. In the process, the dough practically did not rise, this sprout turned out to be 7 cm / kneaded by 700 g, yesterday white by 900 - went up to the whole bucket / Today I put the crust on the middle one, in general you can eat, of course, but you definitely need to change something and come to your own recipe. If you take it for yourself, it's not scary, and they did not adapt to that. But I need to master something in a short time and give it to a 70-year-old man - this is a minus / for hp /. Nevertheless, I was not upset, judging by the posts of rye - here you are not here, not everyone succeeds with half a kick. We will try the next rye with sourdough

Day five. Brioche turned out to be great, at some stage the wife added raisins and nuts (roasted crushed; peanuts and cashews). According to recipe No. 1, only 50/50 rye and white flour turned out to be a wonderful bread / unlike white, this one was eaten faster /. Specially left from the first loaf / white-first post / quarter for the experiment. On the morning of the fifth day / the bread was stored in a plastic bag not in the refrigerator / the quarter was very appetizing. It was just an experience with "Doka-bread" - a fresh delight, but on the second only the birds, it is disgusting to eat it. Domestic lives up to his title. Tomorrow I will hand over the oven to its intended purpose, in general, with a clear conscience. Thinking / somehow accidentally, as necessary, faced with HB / about the acquisition for ourselves. I took this in M-video for 3790, Metro has Panasonic 250, which is in the region of 5600. I think I'll choose Panas. Since I am parting with the stove, I may not unsubscribe Bole, although who knows ... Summary: all the previous posts helped me in something, I hope mine will also be useful to someone. The oven 210 is worth its money and she knows how to cook bread. If she had worked for me for a year or more, I would have unsubscribed in full, but for now, only what I see. Good luck to all

Last night, reading the forum, I tested this oven for the first time. I didn't see the kolobok. but what happened was eaten, despite the lack of dome and splendor. I will continue to experiment. Thanks to everyone who shared their experience and recipes!

I didn't understand this: how to cancel the program and start another? I tried to forcibly turn it off, but when I turned it on, the program started from the same bridge where I left it from the outlet. the stubborn stove did not respond to attempts to suppress the start button and the menu.

[Сedarusdeodora]

Сedarusdeodora!

The program is kept in memory for some time. I don’t remember exactly, either 10 minutes, or 40 minutes. It is written in the Manual.
In short, if you turn it off, and turn it on after an hour, but it won't start from that place, for sure !!!

I didn't understand this: how to cancel the program and start another? I tried to forcibly turn it off, but when I turned it on, the program started from the same bridge where I left it from the outlet. the stubborn stove did not respond to attempts to suppress the start button and the menu.

It is necessary to press and hold the Start button on the panel for a few seconds.

Help!!!
I'm trying to bake Brioche for the second time. does not rise !!! well, nothing at all. the first time I had to throw out what happened. Now I pulled it out - I put it near the battery to approach it on its own. I don't know what happens.
did everything exactly according to the recipe from the instructions. program 5.
what's wrong???

Stunned, brioche is generally the coolest recipe! I baked it on both dry and live yeast, on Saturday I kneaded it in Panas, and baked it in paper tins for cakes. I don't even know what to say ...
Did you follow the kolobok? it should be soft-soft, a little "snotty". Tested yeast?

Standard yeast. saf. I baked on them many times - everything is excellent.
The gingerbread man was also "righteous".
And with that brioche I did just that - I pulled it out of the chl-stove. left to come up on its own near the battery. Then near the included oven. it was very windy outside that day. the house is cool. At 2 am he climbed almost to the top! put it on baking. at 4 in the morning I woke up from the awesome smell! Everything worked out!

I did not find a single link to the Russian instruction, so I post it:
🔗

Good luck everyone

Friends, welcome!
Recently they gave me this bread maker, tried to bake bread 2 times. The first time is milk bread according to a recipe from this or a neighboring topic about this model, the second time - the very first recipe from the instructions. I did everything clearly according to the recipe, put the ingredients in the right order, but ... unfortunately, both times the bread turned out to be raw inside, and according to the recipe from the book, the top was also dropped
In baking, and just in cooking, I am a full kettle, so I don’t know where to dig and where to look for a problem. Maybe you can recommend something?
I do not expect miracles and any delights from a bread machine, I would like to learn how to make ordinary white bread and I will have enough
I really hope for your help!
P.S. Oh yes! Even after baking, my dough mixer knife got stuck in the loaf both times. As I understand it, it is not attached there in a bucket, but simply thrown on top and just as easily removed back. Or did I do something wrong?

let's start from the end

P.S. Oh yes! Even after baking, my dough mixer knife got stuck in the loaf both times. As I understand it, it is not attached there in a bucket, but simply thrown on top and just as easily removed back. Or did I do something wrong?

this is a normal situation for Kenwood, for this a hook is attached.

Now about the imperfection.

I'll ask right away: have you read the site? did you follow the kolobok?

Flour (each and with specific parameters of humidity in the apartment) takes water in different ways. Therefore, at the "beginning of the journey", it is recommended to look into the KhP during kneading and control the correctness of the bun: for a wheat bun, there should be no daub under the bun, and even more so the bread should not climb with a comma on the wall. If this happens, add flour, and next time, slightly reduce the liquid and check again. This will tell you exactly how much liquid your flour needs.
From the excess liquid and the roof collapses and damp bread turns out.

If the bun is too tight - there is not enough liquid - the dough will rise poorly, carefully add a little water (although this is not recommended), and next time increase the amount of liquid or decrease the flour - it is better to add flour than add water.

Was the size of the loaf correct? They let the bread cool down - didn't they cut it hot?

I barely found this book myself, so I'll give you a link right away. "Recipe book for Kenwood VM-210" - https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=7130.0

please give a working link on this topic

[Moonlight]

Good day, Moonlight!

I will not give anything! Five years have passed since this post ... I'm not that this post ... I don't remember that bread maker anymore ...

[Moonlight]

Good day, Moonlight!

I will not give anything! Five years have passed since this post ... I'm not that this post ... I don't remember that bread maker anymore ...

I had this stove on the mezzanine for five years and then I caught myself ... and there is nothing worthwhile in the instructions ... and this is my first hb ...

is it worth throwing out kenwood and buying the same Panasonic?

[Moonlight]

I don’t think so ... (very creaking brains ...) Kenwood has 210 troubles with a dome. It seems to me that you need to try to learn how to make acceptable bread at Kenwood 210, and only then switch to Panas ...

For the last two years I have had problems with Panas ...

... (a very long thought ...) if you are drawn to feats, then, Moonlight, switch to brioches / Easter cakes. If it works out, then boom to think further. If it doesn't work out - let's go to Panas!