Bread Maker Kenwood BM450

Yes, it's a pity they didn't think through the programming.

This stove, and the flexibility of Delongey's programming, would have had no price. Almost perfect stove!

This stove, and the flexibility of Delongey's programming, would have had no price. Almost perfect stove!

The best is the enemy of the good But the 450 is really good

Bought 2 weeks ago Kenwood BM450.

There were already 3 approaches. It bakes well from the recipe book. Rye did not work out due to lack of experience.

I chose between Panasonic and Kenwood. In terms of functionality, they are almost identical. Therefore, I chose the design that is more suitable for the kitchen, i.e. Kenwood BM450

• The bucket is at a slight angle. No effort during installation and removal. There is no discomfort in installing and uninstalling the bucket.
• There are no lighting problems.
• Heat transfer is present, but not perceptible.
• Supposed minus in programming restrictions. So far in theory, since it has not been tested.
• The cord is short, but this problem can be easily solved with an extension cord.
• The top panel is easily soiled, but easy to clean. Feels like a regular hob to operate.
  
• Works almost silently at night. The only lock on the dispenser is very loud. The click of the dispenser woke up.
• Before buying, my friend warned me not to put it on the table, because due to vibrations there is a risk that the bread-oven will jump off the table on its own (he has a Panasonic). Kenwood has no such problems.
• The great design prompted me to put the bread oven on the table near the hob, rather than as previously planned under the table in the corner of the kitchen.

Overall impression: I am very pleased with the device. I play with him like a child in a game.

Anyone has experience with a dispenser for small bulk ingredients. For example sesame seeds?

If anyone has experience in programming for recipes from this site, please share.

Thank you.

Anyone has experience with a dispenser for small bulk ingredients. For example sesame seeds?

Everything is fine. He poured caraway seeds, sesame seeds, and homemade crushed spices. It wakes up a little when the lid is closed, but not fatal. Pours out where necessary. With a terrible rumble and squeak, but reliable. Chopped onions are also poured if rolled in flour (advice from this forum). Wash only hard dispenser without unscrewing. And the lid is loose. It was clearly invented on Monday, after the advance payment ...

With a terrible rumble and squeak, but reliable.

Is it really so loud? .. In theory, there should be the simplest mechanism there? .. Well, they can't do it so that it's quiet ...

Everything is fine. He poured caraway seeds, sesame seeds, and homemade crushed spices. It wakes up a little when the lid is closed, but not fatal. Pours out where necessary. With a terrible rumble and squeak, but reliable. Chopped onions are also poured if rolled in flour (advice from this forum). Wash only hard dispenser without unscrewing. And the lid is loose. It was clearly invented on Monday, after the advance payment ...

Thank you! We will use a screwdriver along with detergent.

Is it really so loud? .. In theory, there should be the simplest mechanism there? .. Well, they can't do it so that it's quiet ...

At night, the click of the dispenser persistently wakes me up. But I didn't notice any negative emotions in myself. I remember the thought with which I fell asleep: So in the morning there will be a roll + smell.
Looking back, if I knew when choosing x. stove about this drawback, I would not pay much attention to it.
Restrictions in programming rye bread are another matter. Until I found in the forum an unambiguous message like: I bake rye bread in kenwood, here's the recipe, here's the program.
There are only options: First, I turn on one program, then the second, in the middle between certain phases I take out the spatula, I watch the bun without blinking, I fill it up, constantly feel it, and eventually finish the oven in the oven.
Something weak, I imagine that I will do all this at night.

A little more about the bucket.
I finally formed my opinion about him. More precisely about the attachment of the bucket.
The attachment of the bucket is not intelligible. That is, when I insert it into place, there is no audible click or the inscription on the display does not light up: "The bucket is installed securely! Calm down! Stop pulling it!" After installation, I look at it for a long time, twitch it, trying to understand whether it has become reliable.
For the sake of interest in the store, I looked at the DeLonghi bucket mount. Indeed, Kenwood looks more reliable.
Maybe in time I will stop worrying about the mount, who knows.

At night, the click of the dispenser persistently wakes me up.

Not very convenient, of course.

There are only options: First, I turn on one program, then the second, in the middle between certain phases I take out the spatula, without blinking I watch the bun, add some sleep, constantly feel it, and eventually finish the oven in the oven.

Bravo! I propose to send it to the manufacturer to be printed verbatim in the instructions for the HP. They will know how to make "unfinished" programming modes.

For the sake of interest in the store, I looked at the DeLonghi bucket mount.

And what kind of fastening does DeLonghi have, clips on the sides?

At DeLonga 125 - on the sides above the bucket there are clamps built into the body, the bucket is very reliable, does not dangle a gram, by the way, because of this, I was afraid to buy Kevud, since I had enough problems with the Mulinex bucket.

DeLonga's bucket is put in and out perfectly, it turns the HP very, very quietly, which hums.
The clicks of the dispenser are also scary, we are already used to it.

Restrictions in programming rye bread are another matter. Until I found in the forum an unambiguous message like: I bake rye bread in kenwood, here's the recipe, here's the program.

I bake, I bake rye bread. I tried to play with the programs, change the recipes, but ...
My experience:
1 program. Medium size, medium crust.
The recipe from here - Bread only on rye flour (like Westphalian)
Yeast -2 tsp
rye flour (to my shame. I still don’t know. What is peeled, so I pour what is, Finnish or Estonian) 400 gr.
salt-1, 5 tsp
sugar -2 tbsp. l
rye malt (instead of it I add kvass concentrate) 4 tbsp. l (I still put a spoonful of chicory-type drink under coffee, for color, the taste does not worsen)
pour 80 ml of boiling water, stir in a bucket.
Extra-R- an ingredient unknown to me, inaccessible and mysterious -1 tbsp. l
water-260 ml
Coriander, cumin, dill. Everything that came to hand.
It turns out very tasty, but the view ...
The roof falls down, I tried to make it thicker (I added flour in the process) - the view improves, the taste deteriorates. I crushed it, I do it as it is, the family got used to it. Disappears instantly.

At DeLonga 125 - on the sides above the bucket there are latches built into the body, the bucket is very reliable, does not dangle a gram ...

Thanks for the comment.
Perhaps my first impression of DeLonghi is very subjective since I did not exploit it. It looks like on the sides of the bucket there are two tin-like squiggles in which it is clamped. I was ashamed to pull the bucket in the store.

It turns out very tasty, but the view ...
The roof falls down, I tried to make it thicker (I added flour in the process) - the view improves, the taste deteriorates.

Smiled

Thank you, I'll try - I'll report back. I have already bought everything I need.

Haven't made bread for 3 days. Have not finished the previous loaf yet. I make sure that my wife does not force from above x. the stove is unnecessary.
An acquaintance of mine recently forbade giving his girlfriend x. the stove because it is worried that it will begin to gain weight.
Nonsense. According to my observations, we did not eat more or more bread.

Pelaga, I looked at the recipe book (it's a pity that there are no operating instructions, usually all modes are described there with tables for the duration of processes).I know that there is a "Rye Bread" mode in Panasonic, so I asked if it was here.
And I would like to know about my program from those who have already done it, whether it is possible to set the whole program at once and go to bed.
In 350, I get out with rye bread like this - knead for 15 minutes and turn it off, it will double - turn on baking. I would like all at once.
Model 350 suits me very much - it has been working for 2 years, before that it was 256 (or 8?), Worked for 4 years and began to junk. Since baking is my hobby (and enthusiastic people do not always listen to reason), I want something even newer, even better.

Everything is very easy:
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 lift 2 = 0)
6 Ascent 2 = 30 min (0 - 2 h)
7 Kneading 4 = 15 sec (Does not change if lift 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)

See here rye bread in three hours:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9345.0
and here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9345.0

In gratitude, we put a plus in reputation.

Hello everyone.
Please tell me at what temperature is baking? It is unlikely that it is different in different modes, and, as I understand it, there is no adjustment?

The temperature can always be measured.
Bread makers keep it within 160 degrees Celsius + - 10%

Maybe someone has already compiled a program for baking rye bread? I have not been able to master this science. We bake rye on the first program, it turns out delicious, but not that. The cap does not rise, but it turns out flat, sometimes it falls through. I know, I know, the basics of baking, a lot of water or yeast. Not that. It feels like it's about the program. Nobody will share their observations?

see the link in the message above

Hello everyone.
I don't add anything to black bread for color - who should I deceive, myself?
Cumin and coriander come in handy. I sometimes add fennel to white bread.
The fact that my bread has become tasteless, I think on the conscience of flour. I will try another - I will write.
Completely rye, in my opinion, will be a brick, if you do not add panifarin.

If you want a fluffier crumb, and you don't want to add gluten or wheat flour, use seeded rye flour.
See here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9345.0

In gratitude, we put a plus in reputation.

Vanya28, you could experiment with flour if you had a choice. In our city there is no other rye flour, except for "On kvasok" without specifying whether it is sown, peeled or wallpaper ...
Temperature, of course, can be measured, there would be something, but nothing. I have been looking for a compact thermometer up to 250g for several years now.
I no longer have any problems with the programs, and you do not exactly write in clauses 5 and 7 - I would write that it does not change if the rise is NOT 0.

tell me I want to get hp., but that's just confusing its power, the light probably pulls well ...... ??? or it periodically turns on ... write how many kilowatts approximately, thanks !!! :) there is still a choice behind the ow1001 or kenwood 450 mulenex still take it !!!!!!!!!!!!!

You choose between different stoves with and without programming. Therefore, if you want to vary the programs yourself, then Kenwood. And Moulinex has only a set of standard programs. Decide which features are important to you. I would choose Kenwood.

..
Temperature, of course, can be measured, there would be something, but nothing. I have been looking for a compact thermometer up to 250g for several years now.
....

Here is your happiness:


You can buy it here:
_
In gratitude, we put a plus in reputation.

tell me I want to get hp., but that's just confusing its power, the light probably pulls well ...... ??? or it periodically turns on ... write how many kilowatts approximately, thanks !!! :) there is still a choice behind the ow1001 or kenwood 450 mulenex to take all the same !!!!!!!!!!!!!

Power of heaters HP 500-800w
The cost of the resulting white bread, including electricity costs, and in the worst case, will be equal to the retail price of bread in the store.

In our city there is no other rye flour, except for "On kvasok" without specifying whether it is sown, peeled or wallpaper ...

Try to determine by eye what kind of flour is.
I have no seeded, only wallpaper and peeled.
Here 🔗 pictures.The differences are visible, in principle.

Well, descriptions.
BAKERY Rye flour SEED

Seeded rye flour - white, with a creamy or bluish tint. When finely ground, the flour is tender, consists of small particles of the center of the grain, the outer layers of which are removed.

Baking rye flour.

The color of the peeled flour is grayish-white or grayish-cream with a greenish and brown tint, interspersed with grain shell particles.


Baking rye flour WALLPAPER.

The color of the flour is gray with a grayish or brownish tint and with particles of grain shells. In wallpaper flour, the content of bran particles is the highest.

Tell me in HP does convection help or not? what is it for and does it work quietly ???

Hurrah! Guys, I'm with you. Today they brought my new Kenwood BM450 bread maker.

Super. The touchpad is generally a miracle. I just want to press something, press ...

The model is very compact (I compare it with my previous HP - Moulinex OW 3000), and, I would say, even stylish. The black top glass a la "hob" certainly attracts the eye ...

After a little washing of the HP, - immediately into action ... I really wanted to try it.

What can I say. In my opinion (again, I compare it with my previous HP), the batching programs here are more thought out in terms of their duration. I was especially pleased with the "Homemade dough" mode with long kneading and proofing. The ability to program HP is especially desirable for me, because with the previous HP I had to adjust to the existing modes, using their combinations for kneading and lifting ...

The control of the stove is very intelligible - everything is displayed on the indicator, and the pictures of the control buttons are easy to read.

The dispenser is noisy (to put it mildly). I would compare this sound to a pistol shot. But you will not miss the time for adding supplements (if you manually add them).

The shape of the scapula is very good. Firstly, it picks up flour well from the walls, and secondly, its shape (apparently) allows it to jump out of the finished bread without leaving almost any damage to the loaf. I appreciated this. In addition, the structure of the crumb is very uniform, as with long and thorough kneading.

Bakes evenly. The crust bakes better than in my previous HP.

So I'm happy as an elephant ...

And here is my first loaf on this stove ...

Until I forgot, I tried today a recipe from 450 Kenwood-dark bread. Didn't impress Kolobok initially, but decided to do everything strictly according to the recipe, not to add it. The result is such a crunchy pancake To taste, a crouton with a sticky crumb ... In general, you can eat, but not a fountain ... I no longer bake this recipe

Aiast,
so that the salt and sugar added to the dough do not scratch the bottom of the bucket, I dissolve them in advance in a glass of liquid. I found this advice here on the forum.
In my previous bread maker, the knife also pulled the crumb out of the bread, so I began to pull it out after the last batch.

Lucky owners of Kenwood BM450!
Tell me, is the Kenwood BM450 glass cover double or not?
The oven is hot inside when baking. How does the lid heat up?
I want to buy, I read, and the lid is glass.

I had a small Chinese oven with a non-double door, it was just a matter of trouble. So I took it to the trash can.

[petuniya80]

petuniya80, the lid heats up. It even has a badge glued to it. But the handle does not heat up. So everything is Ok.

The part that is directly above the bread heats up, and the handle and the part with the buttons are cold And even then it does not heat up to such an extent that you can get burned

[Val]

Val, I don't even know what to say ... This stove is not so long ago with us. Bakes great. Not noisy. The dispenser grunts a little, but it is quite tolerable. There is a small flaw, on the inside of the lid, there is an aluminum sheathing ... So, where the window is, this aluminum moves away from the glass. This problem, if desired, can be eliminated with a screwdriver, but it does not affect baking, and it is quite possible to live with it.Someone here wrote that the backlight turns on only in certain modes. It is not true! It turns on at any time. Not very flexible self-programming mode. For example, I could not program the mode for the cupcake, since there is a mandatory test approach at least 20 minutes. However, I baked a cupcake using a combination of 2 programs. It must be remembered that the main purpose of HP is to bake bread, and the oven can handle this task by 120% 120? Well, yes, if Panasonic copes 100%, then Kenwood, thanks to programming for 120

Perhaps scared about cupcakes ... No, no, don't worry, she can do everything, and cake, and cupcake, and pizza, jam, black and white, black and white bread ... And mamalyga ... I just wanted more ...

Happy choice!

Not very flexible self-programming mode. For example, I could not program a mode for a cupcake, since there is a mandatory proofing for at least 20 minutes.

I just wanted more ...
Happy choice!

With programming, just choose
user program 1 to 5
and write in it step by step:
1 Temperature equalization - selectable from 0 - 60 min
2 Mix 1 = select from 0 - 10 min
3 Mix 2 = select from 0 - 30 min
4 Ascent 1 = selectable from 20 - 60 min
5 Mix 3 (deboning) = 15 sec does not change and is switched on if lifting time 2 is selected greater than 0
6 Rise 2 = select from 0 - 2 h
7 Mix 4 (deboning) = 15 sec does not change and is switched on if lifting time 3 is selected greater than 0
8 Rise 3 = choose from 0 - 2 h
9 Baking = choose from 0 - 1h 30 min
10 Heating = selectable from 0 - 60 min
And we save it in memory.

In gratitude, we put a plus in reputation.

[Vanya28]

Vanya28, thanks, I have instructions.

4 Ascent 1 = selectable from 20 - 60 min

Simply put, how to make 1 lift equal to zero?

[Vanya28]

Vanya28, thanks, I have instructions. :) If simple, how to make 1 lift equal to zero?

It remains to be asked why?
Or perhaps read the recipe instructions.

I could not program the mode for the cupcake, as there is a mandatory proofing for at least 20 minutes.

here, to be honest, I didn't understand how something could have gone wrong

please write step by step what you would like to do with the cupcake if you did it manually, and we will show you how to program it.

[Vanya28]

Vanya28, EnigmaDear, what do you mean why? I think you did not understand me. I don't need proofing! I bake a cake, naturally not with yeast. Proofing is needed exclusively for yeast dough. Thanks for the help, but it is impossible to help here

Well, let's say an example:
5 minutes kneading
10 minutes kneading
60 minutes baking

It is not possible to make such a program in Kenwood! Perhaps only this:
5 minutes kneading
10 minutes kneading
20 minutes approach
60 minutes baking

[Vanya28]

Vanya28, EnigmaDear, what do you mean why?

Yes, you are the Joker Mr. Flasher!
Terms need to be handled with care.
Read what proofing is.
Great Soviet Encyclopedia - proofing - aging of the dough in pieces.
Your Kenwood BM450 recipe can be solved in two steps:
I. Stir for 5 + 10 minutes
II. Switch the bread maker to the baking program = 60 minutes
Further, apparently, the eating of the result should go.

The day before yesterday I bought myself this stove and am very, very happy with it! Firstly, I constantly use the viewing window, and secondly, the internal illumination comes in handy, and thirdly, there is the possibility of programming (but I, however, have not yet used it yet). I’m not overjoyed, and I’m terribly glad that I didn’t take Mula with baguettes, as I had previously planned. Baguettes can be baked in the oven, but programming is very important for me, I like experiments, maybe my emotions will help someone with a choice.
Yesterday I baked the first bread - according to the basic recipe from the instructions, 500g with the lightest crust. Going beyond this, I added 1 hour. l. dry dill and dry onions. In the process of mixing, I added 2 tbsp. l. flour 2 grinds (because the dough came out thinner). And one more thing, instead of powdered milk, I put instant baby porridge (rice, it seems) because.there was no milk powder in the house. The bread is wonderful !!! Wonderful in all respects, rose up wonderfully, cooked all over - no flaws! I was pleasantly surprised, because I expected problems and disappointments (after reading the local forum), however, my wonderful oven pleased our family in the evening with a warm fresh bread, which they ate almost all at once, and my 1.5 year old child did not even want to be with anyone share!
If anyone is interested, I can post a photo of my first dill-onion loaf here
And today I made lemon jam. I've dreamed about it for a long time - but since the stove, I would never knead it, it kneads much more intensively and longer. And what a scent! ..

[quince]

quince, congratulations on your purchase, and the first bread !!!

However, I will pour a fly in the ointment ... Today I found metal dust (black) inside the attachment of the bucket (not on the bucket, but in the stove). It turned out that the 2 "teeth" that rotate the mechanism hit hard on the mechanism flanges on the bucket (this is normal). And the metal is flimsy, does not withstand such blows, and gradually grinds off. I thought of a way out of the situation, put a "heat-shrink tubing" on these teeth, and ran the 14th program (baking). I think I eliminated the flaw.

Good day!

I would like to hear feedback from the experienced owners of Kenwood 450 about the possibility of baking bread in it with "wet" yeast, because today, talking with the manager of the online store where I want to order this model, I found out that she also has such a stove for 2 months, but baking with "wet" yeast does not work. And yet, how does such an oven behave in the mode of baking yeast-free bread? Is it tasty bread?
Thank you.

that she, too, has had such a stove for 2 months now, but baking with "wet" yeast does not work.

It seems to me nonsense. What difference does it make which yeast?

help advice to the young baker. I can't get rye bread. Can share the recipe.

We read here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9345.0
We bake, eat up and don't forget about gratitude.

In my opinion, too - nonsense. Here ²/₃ forum bakes with fresh yeast.
Most likely, the yeast itself is not very good or the dry-wet ratio is not right .... or some other proportions are not kept.

Since I do not exclude the need to purchase a second HP, I am looking at the Kenwood 450. In one of the topics I wrote that I was missing a separate “proofing” function in my Panasonic (before baking, for a poppy curl).

Kenwood owners using programming please tell me:
1. Does the oven heat up the dough in the "rise" or "proofing" mode?
2. Is it possible to program only proofing or proofing with baked goods? So that the oven does not try to debon, i.e. stir the dough?

1. Does the oven heat up the dough in the "rise" or "proofing" mode?

Yes, it warms up.

2. Is it possible to program only a proofer or a proofer with baked goods? So that the oven does not try to debon, i.e. stir the dough?

Yes, you can.

[Rina72]

Rina72, here is a table from the instructions for programming programs ...

that is, set the desired time to "rise 1", and the rest (before baking) to zeros?

Well, for example, yes.

... and black ... but the crust is always oak.

Check out how to bake rye custard bread here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9345.0
If you still have questions, write.

Vanya28, thanks for the link, I looked at 1 page so far. Questions:
- is it possible to use concentrated kvass wort (I have little dry sourdough, but there is nowhere to take it), I baked all my breads with it,
- how long does it take to bake if you use half the ingredients,
- what happens if you use a mixture of rye and wheat.
- what will happen if the rise in time is longer,
- which is better - a long or short batch,
- what happens if you add a spoonful of rast. oils,
- is it necessary to moisten the crust in Kenwood (I tried to spray the bread while baking from the spray bottle, no good - the crust is thick anyway and somehow incomprehensible).
That's all for now, if you will, then I'll ask again.
Sorry for any questions not directly related to the recipe for custard rye bread.
And dancing with a tambourine around baking bread does not suit me either, I debug the process, and then everything is automatic.

- is it possible to use concentrated kvass wort - can you, how to count the amount of water or flour, read examples in the topic

- how long it takes to bake, if you use half of the ingredients - haven’t tried it, I can assume that the time will be reduced by 20 minutes.

- what happens if you use a mixture of rye and wheat. - the amount of water will decrease, the acidity will decrease and the crumb fluffiness will increase.

- what will happen if the rise in time is longer - the dough can rise up to several hours, the estimated rise height is 2 - 2.5 times, if it is more, then a disaster is inevitable.
The roof will collapse. )

- which is better - a long or short batch - 10-15 minutes is enough

- what happens if you add a spoonful of rast. oils - a matter of taste, does not have a significant effect.

- is it necessary to moisten the crust in Kenwood - try to bake according to the recipe, I believe that everything will work out.

.

Good evening, Vanya 28. I realized that you are a kind and helpful person.
I reread a bunch of topics about rye bread (I had read it before and, it seemed, even understood something) and was completely confused. Basically, everyone writes about taste, but I'm curious about CORK. Sorry for the importunity, but if you have time, can you tell me specifically according to my given recipe, which leads to a thick hard crust.
Recipe:
150g unmarked rye flour from 3 different manufacturers,
180 + -g of baking wheat flour of different grades and manufacturers,
liquids up to 200 ml - tap water not boiled + 1 tbsp. l. grape vinegar + 1 tbsp. l. with a top (it is thick) of concentrated kvass wort,
1h l. dry yeast San Lefure or Petrunya,
1 tsp any salt,
1 tbsp. l rast. oils
sometimes panifarin 1 tsp. with the top.
I focus on the bun.
Programs - from 10 to 30 minutes kneading, from 1 to 5 hours rise without stirring, from 40 to 70 minutes baking.
At the same time, the top could fail, or the bread is damp, or dry ...
But always oak peel from all sides!
Thank you.

the bread is damp or dry ...
But always oak peel from all sides!

Without the cut of the bread in the photo, I can assume that this is a crispy crust.
If you do not like it, after baking the bread, leave it to cool in HP.
The crust will become damp and will not crunch cheerfully.
Write if you have questions.
(better in the topic of rye, I will see there faster)