Kenwood BM450 vs Panasonic 255

Hello everybody!!! It is worth a difficult choice Kenwood 350 or Panas 255 !!! I chose Panas 255, it is praised in all forums. Just a miracle oven! The fact is that there is no Panas 255 not in stores, not in bases, not in Simferopol anywhere, even in Ukraine I was looking - NO !!!! They recommended Kenwood 350, they say it's a worthy choice !!! Moulinex 5002 is praised, but for some reason the soul does not lie ... although I love this company! Help me choose !!!! When you do not know the subtleties, it is difficult to decide on something !!!!

Panasonic is good in everything, everyone praises Moulinex (some baguettes are worth something), and Kenwood 350 is also a good choice. The fact is that no one will tell you more specifically, since everyone has only one stove, maximum two, and loves it the way it is. Take what you get and what you like, and then adjust to your assistant and enjoy baking.

I have a Panasonic 255. Super oven!
Today I bought a Kenwood 350 for my mother, and I put white bread (on whey) to be baked on a French program. First impressions, to be honest, not really. When the sound mixes, as if the mixer would scratch the bucket. I even stopped the program to check if there was a gap between the mixer and the bottom of the mold.
Panas's bucket is of higher quality, and higher than that of Kenwood. Kenwood's stirrer, like Daewoo 3207 (I also baked on Daewoo). During kneading, the mixer rotates in different directions in turn. I had to watch the whole batch (25 minutes) at the stove and add flour. I took the recipe from Panasonic, since there was clearly a lot of liquid written in Kenwood. There is 1 hour left until the end of the program, and the bread has risen to the end of the bucket (weight 750 g). as I try, I will report.

Yes . kenwood is a noisy stove. I compare with LV. the bucket is thin. but baking is a bucket respectively. in the LV - immediately became very hot. and in kenwood minutes 8-10. depending on the mode, it is barely warm. and the dough is still coming up. but baked on gluten-free for the first time. so there, somewhere at 20 minutes, only baked goods smelled ...
Yes . here in Kenwood 350 - one batch without interruption. unlike LV and Kenwood 250 ...
There is a homemade dough mode - 5 hours 15 minutes and a baking mode. you can bother after any program - does not swear. what to wait ...

I also really love my oven. At the time of purchase, there were both Panasonic 255 and Kenwood. The price difference was very small. I chose Kenwood. It works quietly, I do not close the doors at night, and the oven does not wake us up. It seems to me that the hairdryer works much louder. I think the advantage is the absence of a temperature equalization mode, the Sweet bread / Easter cake mode.
And that Panasonic 255 was bought by my friend, and she is also very happy.

I would take a Panasonic. Baked in HP LV 202, Daewoo 3207, Kenwood 350 and Panas 255. IMHO in Panasonic bread is kneaded better and the crumb structure is more airy (flour, water, yeast were the same in all ovens)

I have a Kenwood 350 - a great oven! It works generally quietly. I wonder how you can even hear the oven working if it's not in the kitchen.
We made tangerine and orange jam. In the beginning, it turned out to be liquid, since there are no additives. And then he stood in the fridge and SUCH charm hmmm ..... you will lick your fingers!

Kenwood 350 had a glitch On the main program, everything was fine, the bread came up superb, but the baked goods did not turn on. What could it be? The next time the program indicator stopped working on the screen, that is, the triangle did not move from top to bottom along the program stages. Hanging on the batch.

Advantages of Kenwood - the minimum batch of 500g, the maximum 1000g is good for a small family. Convenient for use is a separate "baking" button. There are no complaints about the recipes recommended for Kenwood.

but it seemed to me a bit too much in the water recipes

I also want to insert my 5kop.I have a Kenwood 350, about the noise, my kitchen and room are almost next to each other (one-room apartment), so my husband woke up a couple of times at night. As for baking, what ingredients you put in this and bread. In general, I am very pleased with the stove, basically, because all stoves are the same, so why overpay for the design and the company whose advertising is expensive.

kenwood is a noisier stove. because it has a metal case. and false and Panas are plastic.

It seemed to me that the noise was not due to the case, but the mixer groans when it kneads the dough ... In general, such a nasty sound hrrr hrrrr hrrrr

well, what is more reliable than plastic or metal?

It looks like sd 255 and bm 350 are convectional. What is the difference? Can the Kenwoods make raisin bread? Panas has a squeaker timer for this. Something about the number of programs or types of baked goods? Here they write that Panasonic has more airy bread, is that so?

It looks like sd 255 and bm 350 are convectional. What is the difference? Can the Kenwoods make raisin bread? Panas has a squeaker timer for this. Something about the number of programs or types of baked goods? Here they write that Panasonic has more airy bread, is that so?

Some information you have is not correct: there is no convection in Panas255, no tweeter, there is an automatic dispenser.
All ovens can "make" raisin bread, throw it in there and that's it. If there is no dispenser in the stove, there is a sound signal ... or you can immediately put raisins (sausage, olives, cheese, etc.) along with all the ingredients.

Sorry about convection. Add. are the ingredients added to the flour at the beginning? The Panasonic 254 has a timer that notifies you when the ingredients are added. The instructions from the bm 300 do not say this. The most interesting thing: there is no rye bread in the instructions.

I also can’t decide what’s best for some reason, kenwood-350 is closer, but I don’t know if I can knead dumplings dough there tell me

there is a "dough" mode - knead whatever dough you want on it! if not yeast, just turn it off earlier, do not wait for the end of the program - there is an hour for proofing
excellent stove kenwood-350!

fugaska, in Kenwood 350 there are 2 test modes, programs 10 and 11 with a cooking time of 1 hour 30 minutes and 5 hours 15 minutes, respectively. On program 10, I make yeast dough, that is, you can also knead the dough on dumplings or noodles on it? A 11 program with a time of 5 hours 15 minutes for what ???

Here I found more information for the HOME-DONE program. The following is written - a long mode of cooking dough for baking country bread.
There are no baking times in the attached tables, that is, only the dough is being prepared during this time.
Kneading two - 5 and 45 minutes, raising the dough three - 70 minutes, 85 and 110 minutes. Between them, two strokes for 10 seconds each. No baking.
But on program 10, which is positioned as a program for making dough / pasta, it seems that you need to try to make dough for dumplings and homemade noodles.

Dear colleagues. This is my first time here, I specially registered to express my gratitude to my beloved assistant and fun - the Kenwood350 bread machine. She is my second year. Before that, 4 years was
Kenwood200 is also good, but it started to junk a little and I wanted a new one.
Having tried everything I could, I settled on the dough, baking and French modes. I make any dough in general - I don't want to knead it with my hands, according to any recipe, it doesn't matter fresh or yeast, even liquid. The mode is designed for 90 minutes - 30 kneading, 60 - proofing. You can turn it off at any minute.
I bake rye bread in a "semi-automatic" mode - first "dough" for about 15 minutes (rye bread does not like long kneading), then the dough stands until it doubles, then "baked" until tender.
You can bake almost anything by adapting any recipe, keeping the proportion between liquid and dry foods. It doesn't matter if sometimes something doesn't work out right away - you need to understand why and draw conclusions. Good luck.

: D It's the third week, like our stove! Bread was no longer bought in the store. I bake bread every other day, twice baked a sweet cake and pastry like Easter cake. But I'm also afraid to set a timer for the night, suddenly something goes wrong, or it will squeak strongly! I just can't make up my mind! Although it is necessary.The last bread stood until morning and looked like a small trough!

We often put baked goods at night - and everything is always ok! (y) I could not understand why many people say - noisy stove Yesterday they put it on for the night and forgot to close the kitchen door. Yes, in this case, a signal is heard. I sleep through the wall from the kitchen and have never heard anything, and yesterday I woke up from the signal.

Who has such an oven? Tell me in what modes does convection work ??? I see a fan, but it keeps standing ... Maybe not working ???

[yurikods]

yurikods , the fan does not stand all the time. It turns on periodically, but very quietly, and for a short time, that is, intermittently. You do not stand over the stove for the entire program, but come up when the baking ends. Then it is very audible (but not for the whole kitchen, but if you lean over the stove) how the fan works.

Aga, i ja toze slyshala kak on tixonko w konce wypechki wkliuchajet'sia!

Thanks to all who responded. I waited ... At the end of the program, it started spinning, but for a very short time. Is this time really enough to evenly distribute heat (and convection was invented for this) and to get a crispy crust (although I can't complain about the lack of it)?
It seems to me that the presence of convection in KENWOOD350 is most likely another marketing move by the manufacturer.

no, this is definitely not just a marketing ploy - in 256th the bread damp very quickly after the end of the keep warm

I also have a Kenwood-350. After the purchase, for a long time they could not adapt to the recipes given to this stove, since the ratio of flour and water was incorrectly given in them, there was too much water. Thanks to this site, after numerous trials, it was possible to derive the correct ratio ...
What I don't really like about this stove is the color of the crust, unfortunately the crust turns out to be normal only in the "dark" mode. On the "light and medium" mode, the crust is simply absent and the bread is not baked on top ...

What I still don't like about this oven is the color of the crust, ... the middle crust is simply absent and the bread is not baked on top ...

I also have a 350th model. So far I have baked only 3 breads with a medium crust and all the crust was fried, tasty, crispy.

Can't you keep the proportions of the products?

I bake bread in Kenwood-350 for about six months, so I tried different recipes and I think that the ingredients in my oven do not affect the quality of the crust.
In general, I was already completely disappointed in Kenwood. The other day an axle fell out of the bucket. The service said that it was necessary to completely change the bucket, wait 1.5 months. So we buy bread in the store again. Here's a story ...

In general, I was already completely disappointed in Kenwood. The other day an axle fell out of the bucket. The service said that it was necessary to completely change the bucket, wait 1.5 months. So we buy bread in the store again. Here's a story ...

Very sorry.

And my apparatus had a metallic knock when mixing. I suspect the stirrer play has increased.
Are the Kenwoods so unreliable?
According to the questionnaire on the Kenwood website, not a single breakdown

I can cite a case from my own experience when baking in Kenwood.
https://Mcooker-enn.tomathouse.com/in...smf&Itemid=26&topic=540.0
This is a link to Elena Bo's cake recipe. The cake turns out to be very tasty, I baked it several times, but I put a dark crust. And once, out of forgetfulness, I put a light one, as written in the recipe. What do you think my cake was not baked, the top turned out to be raw, despite the fact that the whole cake was very fried.
Look at the ratio of products given in the Kenwood instructions. White bread:
- flour 600 gr
- water 400 ml
- 2 eggs - about 80 ml of liquid, maybe more depending on the size of the egg
- 1.5 tbsp. l. oils - approximately 38 ml of liquid
It turns out 518 ml of liquid per 600 g of flour. And what kind of bread will it be ???
May there be none at all. I probably used up 10 kg of flour while baking according to Kenwood's recipes.
By the way, now these recipes are posted on the site in PDF format.
So be careful with your experiments.
And what can we say about the quality of the stove, if Kenwood is not able to correctly indicate even the ratio of products.
Although it may be - this is my subjective opinion ...

Very sorry.

And my apparatus had a metallic knock when mixing. I suspect the stirrer play has increased.
Are the Kenwoods so unreliable?
According to the questionnaire on the Kenwood website, not a single breakdown

I returned my Kenwood to the store and on the same day I bought a Delongy 125. And already baked the first bread.
In my subjective impression: Delongy is better assembled, the batch is much quieter. And about the possibility of programming, this is generally a different conversation.

I bought 3 HP kenwood 350 (for mom, aunt and a neighbor), 2 work normally, but my aunt was not lucky, there are some eternal glitches. She has no luck in the service (far from hunting) from the last glitches - HP kneads only when you press the button (I don't know which one) and now the poor aunt stands for half an hour and presses this unfortunate button
I feel guilty that I recommended buying this HP, so I want to give her Alaska if I can find it so that the old man does not suffer, but I don’t know where to put this stove, and the guarantee seems to have not come out yet.

[I am very pleased with her work.]

For 2 weeks now, I have had a second HP Kenwood 350. And it appeared by chance: it was sold second-hand, since it was almost never used.
I am very pleased with her work. Especially when compared to Delongy 755, which is still noisier kneading dough.
In Delongy 755, the boning is short, the dough does not settle completely (900 grams of bread), so the porosity is uneven, although it bakes well. Moreover, with the same recipe and ingredients in Kenwood, bread is airier and higher.
Kenwood 350 squeaks not as loudly as DeLongy, even reports that the last deboning is in progress and you can pull out the shovel, I really like that.
In Delongy, I constantly cover the window with foil so that the crust is browned better. In Kenwood, you don't need to do this, but I tried it and closed the window with foil - the crust became blush.
The absence of an automatic dispenser in Kenwood is good, because in Delongy it is needed only to wash it. In addition, when the bread was high, the dispenser prevented the dough from rising and the top was deformed.
The ovens knead the dough equally well, although the kneading time and the shape of the blade are different.
The dumplings dough program in Delongy is often used, I like it very much, but it is not in Kenwood. So far, this is the only negative. But Kenwood has programs that are not available in other ovens (ultra-fast bread and homemade dough).
So if you choose Kenwood 350, then you won't go wrong. It will be a great choice.

It turns out 518 ml of liquid per 600 g of flour. And what kind of bread will it be ???
May there be none at all. I probably consumed 10 kg of flour while baking according to Kenwood's recipes.

The recipes for 253 Panasonic had a large number of inaccuracies in the recipes and people also believed that it was Panasonic. But then you find out that these are just mistakes. It's the same with Kenwood's recipes.

In general, I was already completely disappointed in Kenwood. The other day an axle fell out of the bucket. The service said that it is necessary to completely change the bucket, wait 1.5 months.

Any HP can break. And some parts for stoves from other manufacturers have to wait not 1.5 months, but 4 months, so the period of 1.5 is not critical. By the way, how was your problem solved?

I feel guilty that I recommended to buy this HP ... ... I don’t know where to put this stove, and it seems that the guarantee has not come out yet.

Give it to the service and repair it free of charge.

I am reporting. My friend HP Panasonic 255 has a Kenwood 350. They baked absolutely from the same ingredients (flour and yeast from the same package) according to the same recipes and compared the bread. There are two winners in the competition, because the bread turned out to be even of the same height, not to mention the taste, airiness and other properties.
So the Kenwood 350 is a decent choice. Moreover, Panasonic is cheaper. I advise!

Hello everyone!
I thought about purchasing VM450 or Panasonic 255.

Panasonic wins over with 8 different dough kneading programs and a rye bread program, Kenwood is cheaper, more beautiful, with convection and with a viewing window)))
now I sit and think ...
advise pliz

Thanks for answers))

The most interesting thing is that there is not a sound on the office about Kenwood450 and their support is rather weak https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=348.75
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=348.75

The most interesting thing is that there is not a sound on the office about Kenwood450 and their support is rather weak https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=348.75
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=348.75

In gratitude, we put a plus in reputation.

Hello everyone!
I thought about purchasing VM450 or Panasonic 255.

Panasonic wins over with 8 different dough kneading programs and a rye bread program, Kenwood is cheaper, more beautiful, with convection and with a viewing window)))
now I sit and think ...
advise pliz

Thanks for answers))

If you are not mistaken with the name of the Kenwood model, take the Kenwood BM450, although it is more expensive than the Panasonic SD-255
Benefits:
1. The shape of the blade is made so that the corners of the mold are better mixed (very much for rye dough).
2. 5 custom baking programs can be stored in memory, it is very convenient. There is no need to combine complex recipes with baking modes.
We set up a bake and forgot.
Come and enjoy the finished baked goods.
The rest is in the Panasonic SD-255.

In gratitude, we put a plus in reputation.

[Vanya28]

Vanya28 Kenwood has disgusting support and many workshops simply say that Kenwood did NOT and will not produce HP!
The lack of information on the Russian site may indicate that they are NOT officially delivered to Russia, and there can be no talk of any support.

sazalexter,
not all shops sell Kenwood products here. Among the traders is the respectable Stockmann, where I bought my 450th. In Stockmann, I ordered additional attachments for the Kenwood food processor, which I bought there.
The moral from here is that Stockmann will not trade in some Kenwood counterfeits if he has an agreement with Kenwood, because this threatens him with staff sanctions, and he values ​​his reputation very much. I would not believe some of the masters from the workshops. How many times have I turned to them for advice, often received in response frozen stupidity with a clever look of a connoisseur.

As for the parts ... So what you want, this is a brand new model. She just appeared on the shelves. I bought it through an advertising campaign, as a novelty of the month, in March.

...

Today Kenwood has made its competitors - Kenwood BM450, a good model.
We will wait for a response from competitors in six months.
It is difficult to say about Stockmann stores, but that many of the Kenwood BM450 deliveries are “gray” today.
The sellers support any guarantee, and it is already easier to decide on the choice of the seller.
It is unlikely that the stove will break during the warranty period.
And you can repair it after the warranty anywhere.
For example, stoves even from third-tier manufacturers, with an equally dubious warranty, work for years and normally.

Rita, how much does a Kenwood BM450 cost in Stockmann?
That is to say, for completeness.

Pay attention to Kenwood 450, the price is almost the same as Panasonic 255
5 user programs and the right paddle.

Programmable modes P1 - P5.
Default settings and range of adjustable values ​​min. and max.
1 Temperature equalization - 0 min (0 - 60 min)
2 Mix 1 = 3 min (0 - 10 min)
3 Mix 2 = 22 min (0 - 30 min)
4 Ascent 1 = 20 min (20 - 60 min)
5 Mix 3 = 15 sec (Does not change if Mix 2 = 0)
6 Ascent 2 = 30 min (0 - 2 h)
7 Mix 4 = 15 sec (Does not change if Mix 3 = 0)
8 Ascent 3 = 50 min (0 - 2 h)
9 Bake = 60 min (0 - 1h 30min)
10 Warm up = 60 min (0 - 60 min)

In gratitude, we put a plus in reputation.

Rita, how much does a Kenwood BM450 cost in Stockmann?
That is to say, for completeness.

About $ 215, but there was a discount for regular customers, so I bought it for $ 165. At the dollar exchange rate at that time.
The set included a color instruction in Italian and French, and black and white - in English, Russian and what other languages.

1. The shape of the blade is made so that the corners of the mold are better mixed (very much for rye dough).
2. 5 custom baking programs can be stored in memory, it is very convenient. There is no need to combine complex recipes with baking modes.
We set up a bake and forgot.

Panas has a scapula shape too. Everything mixes up perfectly. But the backlight inside and 5 of its programs is of course a big plus.

Girls, does the 450 model have convection?

Panas has a scapula shape too.Everything mixes up perfectly. But the backlight inside and 5 of its programs is of course a big plus.

Girls, does the 450 model have convection?

Well, it's you who got excited about Panasonic. For normal mixing of rye dough in the corners, you need to help with such a spatula.

All ovens have good mixing with wheat bread.