Bread Maker Kenwood BM450

Yes, it opens even if there is nothing there, but according to the instructions, as I understood it, it should not emit 4 signals if the dispenser is in the bread maker, but only when it is not there?

I also beep regardless of whether there is a dispenser inside or not. Quote from the instruction: "HP can work without an automatic dispenser, but at the same time a sound signal will sound, warning you about manual addition of ingredients ... The automatic dispenser is activated approximately 15-20 minutes after the start of mixing. At the same time, a signal sounds so that you can manually add the required ingredients. " (p. 141, p. 3.1,3) So everything is fine.

I have had a bread maker for a long time, but I have never used a delay. Yesterday I made up my mind, but nothing came of it, the actions are as follows: I chose a baking program and pressed the delay button (+), the infection beeps and that's it, the time is not set. A vague hope that I did something wrong, I would not want to drag it to the service. Maybe someone knows

[Irina_MP]

Irina_MPwhich program did you choose (number)?

I started writing, went to clarify the instructions and ONLY now noticed that the delay is NOT AVAILABLE on this program (ex. 10). But then the question arises how to make the dough in a bread machine without baking, but with a delay, this is not possible? Maybe you can create your own, but they seem to be made on the basis of existing ones, that is, again without delay it turns out. Help me figure it out, pliz

But then the question arises how to make the dough in a bread machine without baking, but with a delay, this is not possible?

The built-in programs for jam, dough preparation and accelerated baking do not have a delay option. But through the "Favorite Program" function (turned on by the button with an asterisk), make the dough by setting the time of each kneading to the required time, setting all other stages to 0, where possible, and the delay time - (I have not tried it myself, but you, Irina) it should work. For the first time, set the snooze timer to the minimum time and follow all the stages yourself, write it down in a notebook. If everything is ok and the dough is well kneaded, increase the delay time. Try it, experiment, good luck!

Thank you so much, I will certainly try, experiment, now I ran into the kitchen and turned on the bread maker, an asterisk, the timer is running!

Sadness happened after the new year ...
My bread maker broke ...
What to buy now to replace ...

Buy Panasonic!
I have two stoves - Kenwood 450 and Panasonic 255. For 6 years already.
Ken's bucket has been leaking for a long time, but Panas is still working well. In addition, Panas bakes better, his programs are very thoughtful.
And Ken's manual programming, which is why I bought it, is more of a toy, there are pitfalls there.
The prices for the Kenwood 450 are now very high, earlier it was cheaper than Panas, which is more true, it has less reliability.

[an_domini]

an_domini,
I'm also thinking about Panasonic ...
I'm looking at this Panasonic SD-ZB2512, but I'm still thinking ...

What to buy? Only Panasonic! I say exactly as the owner of both Ken and Panas.

[tanya123]

tanya123, I also agree with an_domini and quince, - just not Kenwood: problems with the bucket are simply inevitable And the prices for this "spare part" are sooooo high. The first bucket leaked a month before the end of the warranty period (1 year), they refused to change it under warranty. The second - even earlier, although at the same time I used HP only for kneading the dough. And programming turned out to be an absolutely unnecessary toy for me, and for almost 5 years I used a maximum of 3 - 4 programs (and then at first).

And I'm not even because of the bucket, but because Panas (IMHO!) Bakes better, kneads better, frustrates better (Kyon overheats in the proofer, compared to Panas)
Panas has wonderful programs French 6 hours and dough on dumplings, Ken has no analogues

Panas has wonderful programs French 6 hours and dough on dumplings, Ken has no analogues

To be honest, I do not understand the charm of the program - Pelmeni dough, because in Ken you can simply interrupt the Dough program (mixing there for 30 minutes)

Natalia,

In general, I once ventured to make dumplings in Ken. There was a new bucket in my opinion. So from the oil seal, apparently from the tension, the grease climbed. I didn't risk it anymore.

And so I'm happy with Ken, our buckets are not very expensive, and I bake mostly in a "non-standard" form.
But if it breaks pah-pah-pah, I will probably look at Panas. The truth in it confuses me with temperature equalization. As I understand it, while it is leveling, the stove will not start kneading. As a result, there is never any exact information when the bread will be ready.

To be honest, I never had any problems with Ken ...
The bucket did not flow and mixed well ...

I also have Ken, the most simple, the bucket leaked after 3.5 years of active operation. I bought a new bucket for a third of the whole bread machine. I have been using it for about a year. It's okay for now. In general, the stove is not bad, but the next one will be Panasonic.

I almost made up my mind to buy, I just need to collect money for the purchase ..

[Jeanne]

Jeanne, I understood - it means Kesha is not very cool dough can interfere. I have never tried it myself - everything is somehow handled)))

And so I'm happy with Ken, our buckets are not very expensive, and I bake mostly in a "non-standard" form.

We searched for - 2450 🔗
Of the 2 faulty buckets in one, you can still interfere, since the oil seal is intact. But if kaput comes to this bucket, then either spend money on a bucket again or look for another HP. But baking in "non-standard" forms is interesting! M. b. share a link where you can read about it
tanya123You are lucky with a bucket - how old is your Kesha?

[grinaty]

grinaty,
Oh, I don't remember exactly, but 5 years for sure.

And our bucket costs 20 euros. So I'm not really trying to buy a new one. Yes, and not yet.

The Pelmeni mode in Panasonic runs without heating and more intensively than the Dough mode in Ken.

I made a dough for dumplings according to this recipe - https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=386452.0
Interfered for about 20 minutes, everything worked out well. I liked the dough, though I make the dumplings a little cooler. And the heating, in my opinion, turns on after about 20 minutes of stirring.

Please advise!
for some time now the bread has ceased to be obtained! (((everything was wonderful for 3 years, but here, as if they changed the finished loaf, it looks like there was no yeast or it doesn't work. Changed a bunch of yeast and stores - it's all useless! (bread does not rise, sometimes it fails, dense. The recipes have long been tested in. None of them work now ((what could it be?

[lego456]

lego456, Change flour, try a different recipe.

flour, yeast, recipes and even water are changed repeatedly !!!!

flour, yeast, recipes and even water are changed repeatedly !!!!

To another manufacturer?

and another manufacturer, and other stores - all ingredients are replaced more than once!
I repeat: until the last moment, the stove baked every other day for 3 years without any complaints!

[lego456]

lego456, in this case, I would try the ready-made dough (cooked in any mode - for example, at No. 10) to bake in the oven. M. b. something with the baking temperatures - because of the low temperature, the dough "hardens" and it practically does not grow ??

Please advise!
for some time now the bread has ceased to be obtained! (((everything was wonderful for 3 years, but here, as if they changed the finished loaf, it looks like there was no yeast or it doesn't work. Changed a bunch of yeast and stores - it's all useless! (bread does not rise, sometimes it fails, dense. The recipes have long been tested in. None of them work now ((what could it be?

Does bread rise on proofers?

[glykoza]

glykoza,

in general, something has come badly
the last problem was solved by the selection of yeast (it is necessary that in different stores there would be bad yeast !?).
but now a new ambush! a bucket leaked! ((((
new is already 3 thousand !!! you can buy a new stove !!! youeeeeeeeee
I'm seriously thinking of changing to another manufacturer ...

For 3 thousand. Today you cannot buy a stove similar in quality and functionality.
Better to splurge on a new bucket.


More than half a year has passed since your post, I wonder how they solved the problem: girl_in_dreams

Something I just can't increase the baking time on program 14. I just need to bake bread. The machine time is 10 minutes and that's it. How to increase it?

[Irina]

Irina, there are 2 buttons on the scoreboard at the top - "-" (minus) and "+" (plus).
By pressing "+" you can increase the time to the desired one (10 minutes are added). Good luck!

Thank you. In the evening the automatic machine took off and the oven, stove and dishwasher turned off. There was a pan full of pies. Some were baked in microvolts, and some were baked with cabbage in the manner of monkey bread. I pressed the plus, but it was still 10 minutes. I had to turn it off 5 times to bake everything. Well at least it worked out. After your advice I will try again. Probably you need to hold, without releasing for 3 seconds, not just poke.

I realized my mistake. I started program 14, baking, and then I tried to change the time. And it was necessary to first set the time with a plus, and then start it. Now I remember.

Good afternoon, dear forum users! Despite the fact that the experience of baking bread has been registered for a long time on this resource, I got busy about 2 months ago. I bake in the oven, knead the dough both in cotton, and on my own, and bake in cotton. I began to notice that problems began with baking bread in cotton. Please help me solve the problem: lego456 wrote a similar message on February 10th. Kneading is not a problem, the rise of the dough is excellent, but during the baking process, some kind of trouble or the top falls through or it is a little denser. Previously, a 750 g loaf was large with a good "cap", but now everything is sad. Did the shadows flew and now the repair? Or like lego456 to try the yeast through trial and error, we also buy it in different stores, we use the same SAF Moment company. Maybe there are others that you can replace SAF Moment with? They experimented with flour, different varieties, manufacturers. We decided that bread with flour "Maria" and "Aladushkin" is clearly better. Thanks in advance for your answers!

In the Kenwood 450 bread maker, based on the description of the Polaris PBM 1501D and ZELMER BM1000 models, I programmed the "Rye bread" mode:
kneading 1 - 5 min
batch 2 - 15
rise 1 - 45
rise 2 - 20
rise 3 - 55
pastries - 53
It's hard to appreciate it. Either the rye recipe is bad, or the program. I ask the pros for advice and a suitable recipe with malt.

konvoy, hello.
Here on the site I read a very successful mode of making rye (rye-wheat) bread
Author Vanya28

Kneading 15 minutes (I put: 1 kneading -3 minutes; 2 kneading -5 minutes) control of the kolobok is desirable in the second batch, since rye flour loves attention
Ascent 1 - 1 hour
Rise 2- 0
Rise 3-0
Baking - 1 hour 30 minutes.
Heating - 1 hour. (The crust is denser and more crispy, but this is not for everybody)

I tried 2 lifting for 30 min. The bread does not have time to rise, is baked, tasty, but not tall
2 rise for 1 hour, it seemed that the bread had become with a sour aftertaste, the guests did not notice, but the households already, as true connoisseurs, feel the difference. Therefore, we stopped at the mode with 1 lift.

Try different options for yourself and you will definitely find yours.
Good luck and bon appetit!

Julia, thank you. Is it possible to learn more about the recipe? I have a baking problem. The bread is tasty, but dense, heavy and not very baked on top. I attribute this to the problems of lack of panifarin, gluten, agram or their similar drugs.

[konvoy]

konvoy, Read here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=33.0
rye recipes https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=265.0
rye-wheat https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=263.0

I attribute this to the problems of lack of panifarin, gluten, agram or their similar drugs.

you can do without them.

Kenwood 450. After the end of baking, the program switches to the "Heat" mode. A family dispute arose: if the crust remains pale after baking, can it darken during heating or not?

it may darken or not

no

Technosila has a good discount on this model of bread maker

Hello everyone! Here it was hot for me to buy a bread maker, although a year ago, I didn't even want to hear about it. I have a wonderful Bosch harvester and an excellent e-mail. oven. But I even wanted to bake it, I think I’ll bake all sorts of muffins there, Easter cakes (my husband loves all this) and, of course, bread, and I’ll carry it with me to the dacha. I think it's very convenient: I dropped it and forgot it. So, I read a lot of topics, and everyone kneads the dough there, for all kinds of dumplings, etc. and then problems with oil seals, buckets ... Well, people, why don't you get a combine and knead the dough with it? ... without any problems ! And use the bakery as intended. In short, why am I ... which oven to take, Kenwood or Panasonic, for baking all sorts of goodies?

Well, people, well, why not get a combine, and knead the dough with it? ... without any problems! And use the bread maker for its intended purpose.

It's just that for most people it happens the other way around: first, baking in a bread machine, and then a transition to a new level of skill and taste - baking in the oven! So the bread maker remains as a kneading unit

everyone kneads the dough there, for all kinds of dumplings, etc. and then problems with oil seals, buckets.

Are you going to knead dough for bread there ?? What's the difference - just knead or knead and bake ?? In the second case, the oil seal can wear out even faster - still, heating during baking. True, my first bucket began to flow after a year (baked bread), and the second after 12 months. - only kneaded the dough, baked bread in the oven.

It's just that for most people it happens the other way around: first, baking in a bread machine, and then a transition to a new level of skill and taste - baking in the oven! So the bread maker remains as a kneading unit

Oh, there it is! In short, I am not correct! And I think ... why my husband doesn't want to buy it ...: girl_cray: says: "Don't fool my head!"
need to come up with some other argument

Added Monday 23 Jan 2017 11:43 PM

but in general, what can you tell Kenwood or Panas? prices are about the same (not cheap)

Take Panasonic. Kenwood always has a bucket problem: it starts to leak. grinaty You already have a message about this.
I have 8 years of both HP: Kenwood 450 and Panasonic 255. Ken's bucket has been leaking for a long time, Panasonic is in working order.
Go to the relevant topics, they have been comparing these HPs for a long time.

[Olga]

I agree with Olga Although I have had Kesha 450 for almost 7 years, but if I were buying now, then definitely Panas !!

And I, too, would have chosen Panasonic. For 7 years we have changed 3 buckets.
And French bread is the same as in Panasonic, well, you just can't bake in Kenwood.