Differences Kenwood ВМ350 or 250

All information on the Kenwoods is here and is given in different versions - see for yourself and choose
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=60.0

Yes, that's the point I read yesterday and the day before yesterday, what I found, that's why I don't ask questions, and what I didn't find I want to learn from people. Today I have to buy as a gift.
So I want to know the main difference between the programs. And I can't find one of them bakes rye bread (meaning is there a program, and not that for any oven you can make a rye recipe)

Differences can only be known by those who used these 3 models or carefully read 3 instructions and compared ... and who should do this work?

I have 256, my kuma 350, there are absolutely no differences in programs, they even have one and the same instruction. The only difference is that one (256) is white plastic and the second is beautiful from stainless steel and in 350 there is a sigral when you can get a mixer and 256 there is no such satisfaction. so they are absolutely the same ... take the one that is more beautiful ... though it is a little more expensive

Take KenwoodVM450 and you will thank me.

it seems to me that the person outlined a specific task, which means that this is the amount he is ready to spend, if the amount spent on the gift did not matter, then it is clear that it is better to take the maximum (it will not come in handy unknown but just "shob bulo")

[cky6]

White not 256, but 250 model and also not made of plastic. The main body of the 250 is made of metal and the lid is made of plastic. And here are 256 and 350 stainless steel models, in the sense of color. In my opinion, stainless steel is more whimsical to care for, if you try to keep its decent look.
Also, as far as I know, there is convection in the 350 model, but whether it is needed or not, it is better to ask the owners of the 350 model. But it seems that convection affects the cooking time of the bread, in any case, judging by the instructions, the programs for Kenwood 350 are 15-20 minutes shorter than those for Kenwood 250. I had a very good instruction with the indication of all stages of preparation bread for each program, so it is not difficult to calculate the time for removing the mixer and for me one more sound signal would be superfluous.
cky6, good luck to you!

Thank you all very much.
All the same, the question remains, do they bake black bread or not?
I just took moulinex for myself (I baked bread like toadstools, and I didn't twist something there), changed it to bork (I like everything), but giving it is expensive. From this still the question does not break, does not something fall off in it? And bakes normal bread, with a normal crust? And if anyone had this, please, please, to know that many had this or not.
And how long is it at home with whom, without breakdowns?

Thank you all very much.
All the same, the question remains, do they bake black bread or not?
I just took moulinex for myself (I baked bread like toadstools, and I didn't twist something there), changed it to bork (I like everything), but giving it is expensive. From this still the question does not break, does not something fall off in it? And bakes normal bread, with a normal crust? And if anyone had this, please, please, to know that many had this or not.
And how long is it at home with whom, without breakdowns?

I have never baked pure rye bread. Wheat-rye Darnitskiy from Fugask is excellent. I put medium crust for bread, light for cake. dark for me would be generally overcooked, that is, there were no problems with a pale crust. My HP has been working for me constantly since April last year. I am very happy with it.

To bake bread with the same crust, there must be convection, all industrial ones have it.

Yesterday I bought Ken 250 at a discount; in addition to scales.
Peck according to the first recipe for 500 grams with the prescribed reduction in the volume of water.
I remembered the density of the dough - the same kolobok

Five plus. Plus - for the smell stretching around the house.

I'm baking at Kenwood 6th year. At the forum recently, I have not yet learned how to upload a photo of bread. Previously, it was not possible to find the recipe for the desired bread so easily and quickly, so you had to experiment, and it always turned out well. There are no scales, I measure flour with an ordinary measuring cup for flour, the main thing is that the bun is a little softer than if the bread is made by hand.

[today already ruined the first loaf of sour cream bread]

Hello everyone, I just registered today, but I bought the stove yesterday, today already ruined the first loaf of sour cream bread , but the most interesting thing is that they ate it all to the last crumb !!! The loaf did not rise, I milk and sour cream, from excitement, immediately from the refrigerator and into the bucket. I have not yet paid attention to the fact that you need to hang everything in grams on the scales - and I'm all in a glass !!!! But for tomorrow there is already an order from home !!!

Osana first read this topic, she will help you to make the bread tasty and beautiful #

For two weeks now, I became the happy owner of the Kenwood 256 bread machine. I bake bread only with sourdough, without adding yeast. Very happy ...
Cupcakes are also great ...

became the happy owner of the Kenwood 256 bread maker. I bake bread only with sourdough, without the addition of yeast.

and on which program do you bake sourdough bread? in VM256 there is no such separate program, if I'm not mistaken ...

I knead on whole grain or on a regular one, wait for the kneading, turn it off and then, when the dough comes up, turn on the baking - with sourdoughs according to the standard program, a fluffy bread will not work

[9oksana9]

9oksana9 I put on the "dough" mode. I have it 1:30. After that I leave the bread for 3-4 hours. Then I set the baking mode. I have it at 1:00. That's all!! It suits me perfectly ...

elle, super, I do not expect that everything is so simple !!! Thank you!!! Do you leave the dough in the bread maker just like that, without maintaining a certain temperature regime?

[9oksana9]

9oksana9... I leave the dough in the bread maker, without heating. Three hours is enough for the bread to rise. it's warm at home.
I wish you success!!!

Hello everyone, I did not understand which of the topics to write here. Today I bought a bread maker and now my first bread, until I tried it, is resting

🔗 🔗

[pomik]

pomik, Congratulations! the first bread is handsome!

Thank you! Well, the bread is cut and tasted.
🔗 🔗
How delicious!

Good afternoon, bakers! A friend was presented with a KW 250 oven, baked five times, everything was fine, and yesterday, for some reason, a bucket jumped out during kneading, I had to hold it, what should I do now to go for repairs? And she says that she inserted it all the way, click.

Good afternoon, bakers! A friend was presented with a KW 250 oven, baked five times, everything was fine, and yesterday, for some reason, a bucket jumped out during kneading, I had to hold it, what should I do now to go for repairs? And she says that she inserted it all the way, click.

I once had this exactly when I did not insert the bucket correctly.

Once, while the bread was kneading, a bucket jumped out 10 times.
Out of anger, after the bread was baked, I drew a cross with a simple pencil on the side of the bucket turned towards me. The next time she turned the bucket with a cross away from herself, that is, to the wall.
And now for 3 weeks, thank God, no excesses.

Hello!
My husband bought Kenwood 250. We baked French bread (recipe from the instructions) - it turned out delicious and crispy. Yesterday we tried to bake a muffin with bananas and nuts, everything would be fine, but in my opinion, he would still bake for 5-10 minutes. How to run HP specifically for baking? I tried to start the program over, skipping the batch, but pressed the wrong button, the error caught fire, the stove started to beep and refused to continue working until it cooled down ... I can't figure out the instructions. Help out!

there are two options: "bake" mode (last program) or leave for 1 hour after baking on "keep warm" function (on automatically)

Thanks, I will try next time. I understand that the "baking" mode should turn on when the oven is hot.
Or else there is an idea: put a loaf of food for 750 grams, and not 1 kg, as at that time. It should also bake better, like ...
In general, I practically never baked, I have an oven only for meat and fish. And then I got so carried away.

Ninochka
smaller breads will take less time to bake.
tell me, do you want it to be more ruddy or drier inside? Ingredients affect the rosy color, and so that the bread is not wet inside, you need to take it out of the hp right after baking and let it cool down well. By the way, did you add fresh or dried bananas? If fresh, the cake shouldn't be too dry.

I have no toast bread. share a proven recipe. Plizzzzzzzzzzzzzzzzzzzzzzzzzzzzzz zzzzzzzzzzzzzzz

Good day
Take me to your company too.
For two months now I have been the proud owner of KW-250. Like!!!
I've already baked different types of bread, but I haven't gotten to the preserves yet.
The question is ripe.
My jam program lasts 1.05, includes kneading - 5 minutes, proofing - 10 minutes. and 50 minutes "baking" / if this word is suitable for making jam ... / So, during "baking" does the kneader spin at least periodically or do you need to stir it yourself?

And every time during kneading flour remains in the corners and I pick it out from there with a silicone spoon. Maybe I'm in too much of a hurry and the dough will mix without my participation by the end of the second long batch? I have a dream of a warm roll for breakfast, but then it turns out that without my participation in any way? Sadness.

watch the batch. if after 10-15 minutes of long kneading, not all the flour interferes, then help it with a spatula. and if everything is in order, then this recipe may well be left overnight on the timer

But I mainly bake ordinary white bread according to the recipe from the instruction. it turns out good, I tried it from the finished mixture and it turned out bad. black from the finished like nothing came out. probably my hands are from the wrong place ...
but this is not the question .. no one knows if it is possible to cook porridge in a bread maker, as in a slow cooker. theoretically, it should work, since she makes jam?

but this is not the question .. no one knows if it is possible to cook porridge in a bread maker, as in a slow cooker. theoretically, it should work, since she makes jam?

regularly cooked porridge in HP !!! now has acquired MV, and HP is resting, but before ...

porridge with milk turns out great - just as nothing escapes in MV. porridge on the water is also wonderful.
stewed meat in KhP, baked chicken, baked homemade sausages, baked potatoes (it turned out like baked in the oven).
I searched the markets like flea markets, found pots that fit in diameter in my HP, bought it and did everything in them so that the bucket from HP would not spoil (why use it in vain if the kneading mechanism is not used).

I did it on the BAKING mode, if I'm not mistaken, it is within an hour ...
the only caveat, after 20 minutes, after turning on it was necessary to come up and stir the contents. well, so that in one place it was not salty. there will not be a strong boil in HP, so salt or sugar may remain in one place.
if put on a delay in the morning, then tried to mix well immediately.

class. Thank you. I, in principle, do not salt, do not sweeten. me just in the morning. thanks, where did you get the recipes? out of your head? did you set the baking mode? which one for browning?

and where did you get the recipes? out of your head? did you set the baking mode? which one for browning?

in my HP mode 13 (bake) is a mode without kneading, just baking. I sometimes baked biscuits and casseroles on it, in general, everything that I mixed by hand.
here on it I also made porridge.
at first I looked at how it was cooking there, so that it would bring it to a boil, so that it would not run away ... it would bring it to a boil, but slowly and very weak there.

recipes are all out of my head.I have long ceased to get some porridge on the stove. Well, I don’t know why, but either it burned out or it was undercooked
I started making them in the oven - everything began to turn out cool, but it was inconvenient to follow (bend each time, pull out the tray), besides, I have a gas stove - you can't set the exact temperature in the oven ... so I decided to try it in HP ... it turned out !
so I started to make all the usual recipes in HP, no special dosages are needed.

the only caveat is that it takes longer to cook in KhP than on the stove.
but there is no need to run around and watch the preparation, but for me this is an indisputable plus.
on the chicken it was required to run the regime twice. and sometimes, for persuasiveness, she left the porridge on the floor for an hour while still on heating (on the heating that automatically goes after all the programs).

I have 11 pastries ... thank you very much, very happy. every morning I wash the stove from the escaped porridge))))

Hello!
I read the whole topic, they have already asked here, but again, help me choose between 250 and 350! As I understand it, the difference is that the 350 has a longer dough cycle and faster cycles for white and whole grain doughs, as well as a stainless steel body. Having looked through the prices in our stores, I found out the best prices, 250 costs 3560 rubles, and 350 - 5370 rubles. How noticeable is the difference in use, whether it is necessary to overpay, the difference seems to be greater ...
Help, pliiz!

I have 250. We do not eat very much bread and do not bake, like others, three loaves a day. and sometimes pampering yourself with something is enough. about 350 I can not say anything, but if the money is not superfluous, there is probably no point in overpaying. I want to warn you, just in case, that in 250, the loaf turns out to be not like a store, but narrow and high. many of my friends have a standard shape in stoves from other manufacturers. here there is no hope of acquiring a form for example for baguettes. I remember a long time ago they promised to put on sale cake molds, but I don't know if they appeared. I like the square one, though not usually a little. even in the recipe for simple white bread, there is a typo in the amount somewhere. if you decide to buy it, I will tell you why how much d. b. otherwise, bread simply does not work. kind people here prompted me thanks.

Angeltory, thanks for the answer!
My relative also has 250, she seems to be happy. I'm trying to find out if there are any global differences in the 350 model.
As for the cupcake mold, I read here that they use suitable cupcake molds that fit in the oven, not Kenwood ones, since the original ones are expensive.

I have 350, my relative has 250. Both we and they are happy.
I take all the recipes from the forum, I can change it a little, but in general they fit without problems.
I don't use half of the programs.
I think the main difference is design. I see no reason to overpay.

there is a difference between 350 and 250 in the 350th model there is convection, due to which it is larger in size, well, and the price naturally convection allows the bread to remain in the oven after the end of the baking program and keep warm (it turns on automatically after baking) for another three hours. there is no such thing in the 250th model and the bread must be taken out immediately after the end of the keep warm program, otherwise the bread will get wet. in practical application, the difference will be understood by the one who bakes bread on the timer, while he himself leaves home or sleeps, for example. For example, in the morning they put food in the oven, turned it on, controlled the bun and went to work. the program has finished baking, for example at 12 o'clock, the keep warm mode will work for another hour, after which the bread from the 250th must be pulled out (this is an hour of the day in this case), and in the 350th you can leave for another three hours (this is 4 hours at our case). the daughter returns from school at three o'clock in the afternoon (for example) and takes bread from the 350th oven. and from the 250th at 4 o'clock you will get wet bread, because it will sweat there in three hours
here, something like this, that is, if this moment is not fundamental, then the 250th is quite enough! I have the 256th (it differs from the 250th only in color), but I wanted the 350th. I don’t regret buying, excellent stove!

and I leave at 250 for a long time and it does not turn out raw. normal.the same as if removed immediately. even somehow airier)))))) and eating warm bread is very harmful, albeit very tasty

warm bread "sweats" in the 250th, but inside it is certainly not soggy

well, maybe. the crust probably ceases to be crispy. but it does not crumble))))

I have 350.
if the bread stays in the HP for a long time, then it is wet. so I don’t know what and how should work there, I don’t have that.

Thanks for the feedback! I read the instructions for different bread makers, held them in my hands, twisted them, in general, I decided to take the LG HB 206CE. Today I ordered in an online store (much cheaper, and there is somehow more confidence in them), they will bring it in a day or two. I'm looking forward to studying recipes and tips for beginners here.

From what I understand, the difference is that the 350 has a longer cooking cycle and faster cycles for white and whole grain dough.
Help, pliiz!

And the 350 also has convection for more even heat distribution.

Good day to everyone.
The main difference between BM250 and BM350 is the heater power. for VM 250.256 it is -480W, and for VM 350 it is 645W. Hence the difference in baking times and prices. According to the programs, these bread machines are practically the same. Should you overpay? I've been using VM 256 for three years now and I'm quite satisfied. I will say this: a lot depends on the quality of flour, yeast and proportions. Flour should be taken only of the highest grade. I bake the main bread according to a recipe from the Internet: 1.5 tsp of yeast, 450 g of flour, 1.5 h. l salt, 1.5 tbsp. tablespoons of sugar, 2 tbsp. tablespoons of sunflower oil. Water 330 ml. There are no scales. I measure yeast, salt, sugar with a spoon from a bread machine. I take the flour sifted 4 200 ml glasses under the cut. I measure the water with a measuring glass. For a change, sometimes I replace one glass of flour with rye. If I bake often, I use live yeast 1/4 45 g of a pack or 1/10 100 g. The water should be at room temperature. The bread rises well and takes up the whole bucket. I put a dark crust.

Bon appetit, everyone.