Bread Maker Kenwood BM450

[an_domini]

an_domini, for you it was specially written by me: "My purely personal comparison". Purely personal - it implies that I do not impose this opinion on anyone, and even more so this post is not a "review" of the products, in order to help determine the choice of the user. I'm very glad that you like Panasonic, or rather I don't care) but I like Kenwood, because of the design, and it is still programmable, albeit not completely. Therefore, personally for me preferable to kenwood.

Mr. Flasher, why get so excited? Especially for me, you could have written something in advance, I drew attention to the objectivity and correctness of the assessment, and was not at all going to blame your opinion about Kenwood. Emotionally, you like something, but these are not technical characteristics, but we are still dealing with machines, so it is reasonable to assess the work and quality of products, and not just like that, but confirming with facts. Here's an example:
For comparison, I conducted the following experiment
with French regimes in Quena 450 and in Panas 255. Two white breads were made according to one recipe, the simplest: yeast, water, salt, flour, no sugar. French regime in Qena 3h. 40 minutes, in Panas - 6 hours. Both breads turned out to be the same weight: Ken - 826g, Panas - 821g. But the bread in Kena was 5 cm lower in height. Still, there is not enough time in it in this mode. In general, look. The first is Ken, the second, higher - Panas.

Mr. Flasher, look. The first is Ken, the second, higher - Panas.

[an_domini]

but these are not technical specifications

Okay:

Panasonic
Quality: 5 - 5 out of 5, which is much cooler But I obviously closed my eyes to mistakes in recipes.
Functionality (capabilities): 2 - a low score due to the fact that the bread maker has not yet been released, which, for example, beeps before baking (sprinkling the top)
Design: 2 - 2! solid 2! Do not agree? Do you think that there will be a couple of rhinestones to add, and there will be Faberge?<- corrected to -> Because I think so.
In total: 9 points

Kenwood
Quality: 2 - Alas 2! Not more.
Functionality: 3 - 1 point higher than that of Panasonic, since it is still programmable. Does it bake badly? Yes, she bakes normally, and personally, my bread comes out amazing both in taste and quality, and rises well. What is your comparison, I do not know, personally I have French (from the recipe book) for 750 grams, baked in Kenwood, reaches the edge of the bucket, and looks completely different from your photo. I never baked for 1kg, as it will obviously run over the edge of the bucket. Of course I will not argue, maybe Panas bakes better, but how Kenwood bakes suits me !!!
Design: 5 - well, maybe 5 and a lot, but I like it on 5.
In total: 10 points

Why are you trying to criticize Kenwood on the subject of Kenwood? Do you have 2 stoves? So who knows, maybe you just could not "make friends" with Kenwood. After all, almost everyone on this form, from those who bought another bakery, openly declares that you need to get used to it. All ovens bake differently. Do you think that the standard is Panasonic? Consider your health, this is your personal opinion. May I consider that the Kenwood standard? Can't you? Why? Because you did not bake bread according to the recipe, and is it better in Panasonic? Stupid! And if I now insert all the stoves of the world into the signature, I get into the topic of Panasonic, and I will assure everyone with pictures that the noname for $ 15 bakes better than Panasonic? Everything would be good, only I didn’t set anyone up to buy Kenwood, and I didn’t assure anyone that it was better. Unsubscribed how I rate my choice! And then, just because people already almost sympathize And you insist that I'm wrong.

Essentially: How would you rate the Panasonic functionality? 5? Well then Kenwood will have 6.Because it is programmable. Or better even then 7 (observation window)

add:
If the "correctness" of the assessment is so important to you, then your example is not correct. Since, for example, you need to first figure out what French bread is and the regime for it. Find out how the French actually bake this bread, and then think about which oven works more correctly. Stupidity, of course, but what if French bread should be the lower the better? Or maybe I love just this kind of bread. This is a kind of exaggerated example. Another example, simpler, although also delusional: here you have not put sugar. Or maybe this mode is not designed for baking without sugar? And in Panasonic it is WRONGLY calculated. If you make soap from just paraffin, dye and perfume? Hehe, an excellent soap will come out, beautiful, but it will not wash. So you, took the components removed, and compare. If you pour milk into coffee, will it taste better? And without milk it is more effective. If the coffee beans are not roasted, the effect of caffeine may be stronger (perhaps the caffeine will be in a more easily digestible form), but will you drink it? So it's not a fact, not a fact ...
You see, there is, for example, a cake recipe that needs to be baked at 120 degrees, Kenwood, for example, bakes at this temperature, and Panasonic at 100 degrees. Naturally, under such conditions, in Panasonic it will turn out raw. Does this mean that Panasonic is worse?

Why the French regime? All modes need to be tested. Perhaps in some of the modes, Panasonic will cope worse than Kenwood, and maybe in everything except French. Have you compared all modes? I will not believe!!! Did you get bad kenwood bread, not by GOST standards? Or how to understand the statement that he is worse?

I advise you to read about what a brioche loaf is in its original meaning, then bake it in HP according to the recipe attached to the HP. Then it will become clear how it is CORRECT to test bread makers.

an_domini, the main criterion for choosing HP was actually not a design, but a form factor. High HP will not rise in our kitchen.

PS By the way, not much and higher turned out bread from Panasonic just filmed at different angles.

Panasonic
Design: 2 - 2! solid 2! Do not agree? Do you think that there will be a couple of rhinestones, and there will be Faberge?

I strongly disagree, the Panasonic 255 has an amazing design, I like it more than all other HP combined, including mine. Kenwood took because of the ability to program and the backlight in the window, plus it got a round shape today, but Panasonic's design is the best, ideal

[quince]

quince, wonderful! To whom what. In general, design is a very subjective concept, so you can put any assessment, so I was wrong here, in sharpness my own, I confess. The design debate is generally delusional. There is simply, IMHO, I think the design is better, someone thinks the opposite.

[an_domini]

an_domini oyyy, yes, more ... Do the buckets at Kenwood and Panasonic have the same shape? This is the main criterion that is needed to compare the height of the loaf. Personally, it seems to me that Panasonic will have a bucket a little.

Mr. Flasher, your fervor is amazing. Yes, no one Kenwood (why, though in this topic you only need to write eulogies, it is not clear, because it is not called "Who will praise me better than anyone else") does not scold, I wrote about the incorrectness of your assessment, that's all. Forgive me, you yourself do not give examples, but to swear at someone else's work is the principle of "the fool himself." Excuse me.
Now about French bread. Before approving just like that, read in the topic "Recipes" recipes for French bread. With the help of members of the forum, I took the real French version, this is how this bread is baked in France (see on the forum). There is no sugar addition, it is very convenient for testing, since one of the factors that additionally affects the result is removed (see the rules for conducting any experiments and modeling principles).
It is the regimes of French bread that differ in these types of CP. I wanted to understand how this affects product quality.
The naivety of reasoning about the angle of photography is somewhat striking.I wrote that this experiment was discussed on the forum, well, if you are too lazy (or offensive) to look at the site, I will repeat about the sizes:
Here are the sizes of buckets in Ken and Panas:
for Ken: length 18 cm, width 13.5 cm, height 14.5 cm;
for Panas: length 19 cm, width 14 cm, height 14.5 cm.
And the bread is 5 cm lower in Ken. In Panas, he rose to the edge of the bucket, in Ken - no.
Conclusion: the volumes of the loaves are different, in Kena less. And the parameters of French bread imply just the perforation (nostril) of the bread.
Before you suspect someone of the incorrectness of the experiment, it is still better to find out everything in detail or ask a question, otherwise there is nothing in your reasoning besides passion.
Why are you trying to ascribe to this such global functions as HP evaluation in general? I gave an example, and nothing more.
Now about working with Ken in general. I am happy with this stove, it decorates my kitchen and works well. It was bought specifically for programming modes for rye bread, because in Panas the proposed rye mode is not very good, on the forum, by the way, many also scold it. Now I am engaged in the selection of results for work in this direction. When I collect enough material, I will publish.

[an_domini]

an_domini, well, I'm wrong. If these are the sizes of the buckets, if everything is really as you say ... Thank you for the test. I'm not too lazy to look, and not insulting, but I don't know where to look for this test. If not hard, please give me a link? Why global, but because you found fault with my conclusions in the same way ... That they say I do not take into account something ...

Shl will have to buy Panasonic

Mr. Flasher, I'm not a Panasonic secret agent, as I think you are Kenwood. I'm just wondering: if there is such a variety of HPs in the world, are they really different or does it matter in which furnace? For example, I was also very interested in HP Alaska, which is sold in the Metro. Cheap (2000), and features like the most advanced. I read it on the forum, this is the NONAME technique. When buying, there is a greater risk of running into substandard products. Apparently, this is not the only one I'm interested in, the forum has a CHOICE DIFFICULTY section: What to choose ?, The second bread maker - is it necessary? , Where can I "touch" the Kenwood BM450 ?, Panasonic SD 255 - can anyone say anything about it ?, Disadvantages of the Panasonic 255 bread maker, identified by me, etc., they discuss these problems there.
Before you run to the store for Panasonic, look, he is also not ideal. And they completely finish off the opinion of administrators that bread is still tastier in the oven. In general, it is interesting - the information on the forum.
And there is no need to look for tests. You create them yourself and then publish the results. The people will discuss. It is only important to set the task correctly and correctly approach its implementation, so that the opinion is justified, and not just expresses emotions. Made up? Good luck!

[an_domini]

an_dominiWell .... Today a bucket jammed. Kenwood is messy
I am thinking - what to do:
1. Give it to YUMZ craftsmen for alteration.
2. Order new and forget
3. Try to fix it yourself.
4. Just buy another oven.

Please do not raise the guarantee question !!!!!!!! I spent so much nerves with SC in my life that I'd rather buy a new oven than contact them. Nerves are more expensive.

I have ideas for self-repair:
1. Unclip the mount.
2. Form a new gum in a suitable shape using heat resistant sealant.
3. Replace.
4. Place the mount on the flat head screws. Ideally, find it from stainless steel.

[mr.Flasher]

mr.Flasher I'm in shock. I'm sorry ... Here was the description of the bucket repairhttps://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8776.0
And somewhere else on the forum, I don't remember
one). Try to fix it on your own.
2). Order new and forget
3). Just buy another oven

Mr. Flasher, I really sympathize! ... Unfortunately, I cannot cope with breakdowns myself, this is a man's occupation. Here sazalexter already advises you something, maybe it will help?

[sazalexter]

sazalexter, an_domini, Thank you! In general, that's what I did, only I'm trying to cast a new gasket. In the process of picking, a bucket was scratched with tweezers

Eh, Teflon paint would be on sale One could make an eternal bucket ...

PS If possible, I will take pictures of the process ...

[mr.Flasher]

mr.Flasher Unfortunately paint doesn't exist Everything is done by spraying or rolling, which is worse

[sazalexter]

sazalexter, can you give more details? What does it mean by spraying, spraying of which, I put teflon paint ... If you look at the so-called "marble" coating of pans, you can see the most that you can't eat real paint ... Well, that is, we can assume that some kind of emulsion was applied, from a spray gun, large drops. If subsequent heat treatment is required (fixing the composites in the oven), then, based on the fact that aluminum melts at low temperatures, we can conclude that if it needs to be heated, then the oven temperature is enough ... And if it was sprayed with some kind of galvanic way, then it's a mystery to me how this can be done, in the form of large drops (plam), that is, it disappears. I probably don't understand something, that's why I ask for more details. Thank you.

I have an idea how to paint the screw heads. Enamels for repairing sinks, bathrooms, pots are on sale. I think the most for the pots. Of course, the dough will adhere to the enamel, but still not as to bare metal. And it will not be so bad for health.

[mr.Flasher]

mr.Flasher I found the answers to your questions, maybe not all
https://Mcooker-enn.tomathouse.com/forum/index.php@topic=1884.0
🔗
🔗
I didn’t find the technology itself But, apparently, vacuum deposition, voltage is applied to the part to create a potential difference. (Somehow they showed it on TV): - \ There is also a "roll-over" technology, I will not say more precisely about it, I know from experience that the dishes are cheaper and less durable.

while a voltage is applied to create a potential difference

This is definitely not the case! I already wrote about this, so you can create only a homogeneous coating, but what about "marble"? ...

In general, it seems to me that such a paint can exist, but it would have to be applied on a special primer. Maybe, of course, a vacuum is needed, but I doubt it. It's all about the secrecy of technology, patents ... That's why you can't find technology.

Thanks a lot for the links.

[mr.Flasher]

mr.Flasher"marble" coating is obtained by applying several layers with different colors and transparency IMHO
Here's another dug 🔗
general technology is indicated there Coating, extrusion. Extrusion, injection molding, injection molding, injection molding. Powder spraying method, FTOROPLAST-62 For obtaining compositions, manufacturing of pressed products,
preparation of varnish That is, there is varnish!

[sazalexter]

sazalexter, well, maybe someday we will wait for aerosol cans on sale

So, we take PTFE washers, buy them, put them into a coffee grinder, mix the resulting powder with some thread with glue, and smear the Shyutka bucket.

[mr.Flasher]

mr.Flasher If the damage is not very deep, then it can be neglected, except for the migration of aluminum, nothing terrible will happen IMHO. The dough will stick to this place and nothing more!
I think you will be able to continue baking bread, I wish you success. Best regards sazalexter

[sazalexter]

sazalexter, not very deep, I hardly worry about him.
I would like to pour the gasket, this is really a problem. So far it’s not very good - I tried to mold it in a metal form, it doesn’t work, or rather I don’t have enough patience ... For a very long time without good air access, the sealant hardens.
Now I try it in plasticine, in the process of hardening of the sealant, I tear off the plasticine for more air access. The result is also not impressive yet. The grease with which the mold was lubricated softened the plasticine layer inside the mold almost to a liquid state, and the casting does not come out beautiful.

Thanks for your support and wishes!

please tell me, is the oven really badly programmed? even if you put only the dough, baking will still turn on, as described above in this topic. I wanted to buy Kenwood, but now there are doubts! can still buy binaton2068, like from neighbors, there you can also program, 12 programs, backlighting in the middle, sensory control, etc.how to be ??? maybe there are some other drawbacks, opshite.

[kaaandr]

kaaandr, buy better Panasonic 255

Panasonic is very much praised, I know: :) but; -D all the same, I want either Kenwood, or if that in extreme cases Moulinex .....

[kaaandr]

kaaandr, that's just Moulinex and Kenwood, because of the quality of the bucket, I do not advise ... The Moulinex also has a light crust (They are treated by unscrewing the temperature sensor from the body. Are these dances with a tambourine necessary?) ... And programming, yes, for now I found 2 flaws:
1. You cannot program your own test program. At the end of the cycle, baking occurs, even though the baking program is zero!
2. It is impossible to program a complete program for "black" bread. More precisely, one cannot refuse the first rise of the dough. Its minimum time is 20 minutes, and the maximum is 1 hour. 1 hour is not enough, and doing 2 lifts is highly undesirable.

In fact, you can live with these glitches, it's not so scary! But, is it worth buying these glitches, and even with the poor quality of the equipment itself? ... Maybe then it is already worth thinking about delongues, is it programmed too?

Shl Eh, lovesilt I have my stove ...

yeah, I thought about it and probably decided not to overpay at all for that the stove will be programmed, because this is almost not useful ..... my friend and I tried to bake black bread on a regular program, it turned out super ....... so probably buy something cheaper with 12-14 programs and I think that's enough.

kaaandr, read the section "Difficulties of choice" on the forum, there is a comparison of HP. For example, by the number of failures and breakdowns of HP of different companies. It is Panasonic that has the minimum number of them. But not everything is perfect with any stove. In Panas, unlike Ken, there is no program for baking muffins, Ken's program is "Pastries" (though only an illiterate translator can explain why it is called that). Pay attention to the information about the viewing window. It is very different, the window is viewed from 2 points of view:
1.can be viewed without opening HP,
2. Gives pallor on the upper crust.
Study someone else's experience, if not laziness.

[mr.Flasher]

mr.Flasher An idea came to my mind to look for sheet Fluoroplast 4, it is used in FT, FC 1 - 3 capacitors; K72-9,11,11a. Search the radio market. How to cut it out? I did it using two thin-walled tubes of the required diameter.

[sazalexter]

sazalexter, do not understand. Do you propose to replace the silicone gasket with a fluoroplastic one? This is not good, it needs a rubber (silicone) one, it wraps around the shaft, and due to this does not allow moisture to get inside. In the native silicone gasket, there is even a spring inside, in a circle, which is designed to make the shaft girth even stronger, as I suppose.

Pay attention to the information about the viewing window. It is very different, the window is viewed from 2 points of view:
1.can be viewed without opening HP,
2. Gives pallor on the upper crust.

And there is also "blown" aluminum on the lid, which is where the window is deformed by the temperature (hanging from the lid).

Ken's program is "Pastries" (though only an illiterate translator can explain why it is called that).

Are you talking about program 8? I call it "Cake".

mr.Flasher is really the 8th program, the transparent sticker for the body says "8 - Pastry", and in the downloaded recipe book it is called "Cake". There is also a very mysterious program 11 "Homemade dough". They tried to discuss it on some topic, but never applied it.

applied, as well as applied! everything worked out
see the results in the chapter "Artisan Dough"

quince, found it, thanks. But you write that you do not understand if there are any differences from the usual test. Have the experience been repeated?

[mr.Flasher]

mr.Flasher An idea came to mind! On sale there are finished products made of thin silicone, gloves, baking dishes, etc.
How to cut out the oil seal, you can think of

[sazalexter]

sazalexter, the idea is good, but I doubt very much that you can find something suitable.
1. The thickness is very serious.
2.Mb, a silicone handle from Teskomovsky wooden spoons would fit, or a part of their silicone spatula, if not for one but, more precisely 2 "but" But # 1 - A complex form of gasket, with an edge for fixing. But # 2 - Requires a perfectly flat hole that fits the shaft. Such a hole cannot be made with a drill or punch in silicone.
And the price for all heat-resistant silicones is very high. By the way, maybe it crushes me, but it seems any silicone is heat-resistant.

Thanks for the help.

Good day!
My first ever Kenwood bm450 bread maker has just been delivered, I'm at work, I haven't even printed it yet. But!! Book of recipes in RUSSIAN LANGUAGE AND FOR THIS MODEL. Who needs to contact, I will upload it as it is tested with comments or at your request.
PS I don't know how to use the forum at all, so sorry for the overlays (how, for example, can I insert emoticons?)

[mr.Flasher]

mr.Flasher any silicone is heat resistant almost, especially in food gadgets

Please tell me, is it possible to find recipes for this bread machine somewhere else?
Yesterday we bought a bread maker, but there are only 5 recipes (or 6). The English site has already been viewed - it is difficult to understand the descriptions of the preparation. And the link to the Ukrainian recipe does not work (to my deep regret). Perhaps someone has already managed to translate. If yes - I will be very grateful, no - share at least the Ukrainian translation. Thank you in advance!

Today they brought my bread maker (the first in my life), I haven't baked anything yet, but my recipe book is in Russian, so who needs something, ask for a specific recipe, if there is, I will try to lay out

Lady, thanks for the detailed story!

I also want to try rye .. while I tried only Darnitsky on the first program, it turned out great!

but from rye I don’t understand - how long does it take for him to climb? like they write that it would be good for 5-6 hours .. if so, then I would rather knead it according to your recommendation, but without baking, and then after 5-6 hours I bake it on program 14 .. then it will have time to rise well, and a scapula you do not need to pull it out ..

Now I was looking at the instructions for KenwoodBM450, there is mode 11 (more dough) with a duration of 5 hours 15 minutes, and then mode 14 (only baking), will not work ??

Hello everyone. Yesterday we also became the proud owner of this model. I studied the instructions, but I was still confused at startup. I decided to bake first bread from a ready-made mixture (wheat). But apparently she messed up something in the programs, because everything was going great, and 40 minutes before the end of the baking, the top of the bread fell through and did not rise. The lid was not lifted, the bread turned out to be very tasty, but not beautiful.
Tell me, after I press the "menu" button, then I have to press the "program" button and install the program, I understood everything about the weight and color of the crust. Also interested: can I make dough for dumplings and yeast for pies in it, where to find recipes, what to add and how to include. Thank you in advance for your help.

the top of the bread fell through and did not rise. The lid was not lifted, the bread turned out to be very tasty, but not beautiful.

Try to first bake the most ordinary white bread according to the attached recipe, the dough when kneaded should be slightly softer than if you knead it by hand.
The bread usually falls through if there is more water in it than is needed.

You can knead the dough and such and such in it, and you can try different recipes, and program your own.

... I'm also interested in: can I make dough for dumplings and yeast for pies in it, where to find recipes, what to add and how to include.

Of course you can, for example, the "10 - Dough" mode. There are a huge number of recipes here on the forum, choose any. Add everything to the bucket according to the instructions - first liquid, then sugar, salt ... then flour and last of all (on top of flour) yeast. Switch on - select program 10 (button with a drawn book), then start.

People, dark rye bread, how does Kenwood bake sourdough? Are there ready-made programs? Or exit using the programming option? If we talk about Panas 254, is the cat also without the "rye" function?

I make rye-wheat in sourdough (I have whole grain) on the Dough mode, at the end of it I take out the scapula, roll the bun in milk and bran, spread it over a bucket, put it on the proofer for 1.5 hours (or more if it's cold at home) and I bake for 50-65 minutes depending on the size.

Hello everyone.
Dear Tatiana2. Just now I saw your question. I don’t know if my answer will make you happy or sad.
Try whatever comes to your mind. So get your experience, it will be the most reliable. Of course, you can also try the Homemade dough mode. But he has a long kneading and intermediate stirring, and rye dough does not like this. Since I am now sitting at home, I returned to the method when for ten minutes kneading on any program, turning off and removing the scapula, and when the baking rises as I need it.
If it is not possible to follow the dough, then its own program - 3 + 7 minutes kneading, 1 + 2 + 2 hours rise without a spatula, baking.
Good luck.

Hello everyone!
I decided to take the Kenwood 450. There was a question with the service. I wanted to call to talk and I can't even find the address of the Kenwood service center, cat. serves bread makers. Kapets (((It seems that I know how to use the Internet ...

In Foxtrot, they gave the Kenwood service phone at 53 Glubochitskaya. The foreman confirmed that they do not even have documentation for the 450th Kenwood yet. Accordingly, it is better not to break this model yet. Gee. But he could not say a certain time when "everything will be fine". Probably, he says, there will be a new one. As for the question, do they often bring Kenwood for repairs, he said that less than moulinex. And the spare part is usually waiting approx. months. This is the information I received for those who live in Kiev.

I am looking for the first recipe for the first bread! I'll write how it happened!

I recommend not looking for the "first" recipe, but using the recipe from the attached recipe book. In order not to spoil the experience due to possible failure when baking according to someone else's recipes.

[Kseopatra]

Kseopatra Kenwood website https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=11629.0
🔗
Good luck in learning

tell me, who knows what and when the "program" button is used, because all programs are installed by the "menu" button. Or I don't understand something ...