Bread Maker Kenwood BM450

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?

Lowest temp. baking goes to prog. sweet bread so as not to burn.
Average temp. - basic and whole grain programs and baked goods.
High temp. on French setting for a crispy crust. It is also good to set this program for rye bread.

These features of baking bread in HP became clear to me after I downloaded the instruction for 125 Delongy from this site. It contains all the stages of baking and temperature. Read Temka:
Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3082.0

I baked cornbread ... it bakes super ... and I put in a lot .... it turned out to be a big one: - \ loaf ... and everything was baked very cool .... ... once again I am not happy about what can be programmed and not one program ... it's very convenient ...

Bee, thank you very much for the information. Now I definitely want 450 to program myself (remember when I was young - I was a programmer after all.

Hello everyone.
The fairy tale came true - I bought the 450th. What a beauty she is!
I baked my favorite bread - all normal. I will program!
But, the first question - how is the Dough mode different from the Pizza Dough? nothing in time, but the recipe, in my opinion, does not matter.

This is me again with a question. I tried to create my own program and did not get what I wanted, I wanted a long ascent - maximum 5 hours, but without intermediate mixing. Has anyone contrived to do this, or is the only way to remove the blade after the main batch?

[Lady]

Lady, the instructions say this, but not very clearly. In order to remove the intermediate stirring, you need to set the proving time following the kneading to 0, then the oven will stir the dough only the required number of times.
Let me give you an example ... The time of the first ascent varies from 20 to 60 minutes. Bet on 60 minutes, for example. The time of the second ascent is from 0 to 2 hours. Bet for 2 hours (this is the maximum possible). After that, the option to set the time for the third ascent will appear on the machine display, you set it to 0 minutes. It turns out that without a second heap, the dough will fit two times, and not three, as in the standard program. At the same time, no matter how hard you try, the maximum proofing time will be equal to 2 hours, and no more, unfortunately.
Removing the blade, in my opinion, is not a very good option, because the shaft will still twist, already idle. Isn't it bad for him? It seems much more correct to me to knead the dough in the oven, take it out and put it in a warm place for the required 5 hours.

Set the deboning time to "0" for a maximum of 5 hours of proofing.

Deboning time is 15 seconds and it does not change in programmed modes. This is written in the instructions. It is impossible to put it on "0" due to the absence of this item during programming

[Four quarters]

Yesterday I saw 450 Kenwood in the store, I didn’t know that it was programmable yet, I just liked it externally, it was well made, and could not stand it, I took the instructions to read, where I saw that it was possible to create 5 programs.

Finished off the fact that the mixes will be required and they cannot be thrown off to 0, if there is a subsequent proofing,
it turns out that here too you need to be cunning and if you want 5 hours of proofing, you need to take out the shoulder blades, somehow the whole thing is not thought out to the end ...

Removing the blade, in my opinion, is not a very good option, because the shaft will still twist, already idle.Isn't it bad for him? It seems much more correct to me to knead the dough in the oven, take it out and put it in a warm place for the required 5 hours.

Four quarters, do not be afraid, a 15 second twist of the shaft without a spatula will not do anything bad either to bread or to a stove, it has been checked more than once.
This is how many get out with non-programmable ovens for making rye bread, which needs many hours of proofing

I have another question - it seemed to me that the bucket was wobbling a little on the shaft.
Did it seem to me or is it? Or is it that the store just didn't put it on completely?

In general, I have a dilemma: I want a second oven basically only for making non-standard proofing things and I can't decide - 125 DeLongy or 450 Kenwood.
DeLongy is much more flexible in terms of programming, but when I saw her in stores, for some reason she did not inspire confidence in me with the quality of workmanship, it seemed that the body was painted with silver like a child, some kind of handicraft structure.
The second thing I didn't like was that the air comes out through the dispenser.

In total, I have two pluses for Delongy - flexibility and the price is much less

For Kenwood, now help collect pluses, in addition to appearance

Set the deboning time to "0" for a maximum of 5 hours of proofing.

And this is written in your instructions ???

[Four quarters]

But, the first question - how is the Dough mode different from the Pizza Dough? nothing in time, but the recipe, in my opinion, does not matter.

They are no different. But the "Homemade dough" function differs in the direction of duration.
You can see it here ...

Four quarters, do not be afraid, a 15 second twist of the shaft without a spatula will not do anything bad either to bread or to a stove, it has been checked more than once.
This is how many get out with non-programmable ovens for making rye bread, which needs many hours of proofing

Thank you! I'll keep it on mind

Here is a page from the instructions, where it is written that the kneading time is 15 seconds. and it cannot be changed

Here is a page from the instructions, where it is written that the kneading time is 15 seconds. and it cannot be changed

Yes, this is exactly the instruction I read exactly word for word
Therefore, I am wondering where the Bee got this information, maybe there is some kind of improved Kenwood model?

[julifera]

Yesterday saw 450 Kenwood ...
Finished off the fact that the mixes will be required and they cannot be thrown off to 0 ...
... it seemed to me that the bucket was a little loose on the shaft.
DeLongy ... did not inspire confidence in the quality of workmanship ...

julifera, that's the beauty of DeLonghi 125, that in it each stage is regulated from 0... As for the quality (and the complete set of documentation), it also depends on the country of the manufacturer, while I bought it - I ran around and picked it up. In search, I saw a Kenwood 450, caught fire, but it was the bucket mount and the glass lid that confused me. The final decision is yours!

I do not want to offend the owners of Kenwood 450 in any way, I just expressed my opinion.

[rossych]

rossych, and what, in your opinion, is a bad glass cover? After all, the opportunity to watch and observe the process without opening the oven is more convenient

[rossych]

rossych, thanks for the tip. I could not stand it and at lunch I went to another store and again felt this bucket - it staggers slightly in another Kenwood-450, though a little less than in the first.

Comrades, owners of 450 models - how is your bucket walking on the shaft a lot?
Or what kind of fake is being brought here?

The lid does not bother me at all, it's still better than plastic

Comrades, owners of 450 models - how does your bucket walk on the shaft?

Distracted from reading the recipes and fiddled with the bucket - it staggers. This is bad? How should (should, preferably) be? Unfortunately, I cannot compare with the options for attaching buckets on other bread makers.

What's wrong with the glass cover? After all, the opportunity to watch and observe the process without opening the oven is more convenient

You can also observe through the window in my stove, but ...Glass is a fragile material and, most importantly, it heats up quite strongly (as well as a metal case) during baking. How strong is a question for the owners of the Kenwoods. There is a sad experience of burns in children

I have a Kenwood VM-210. I bought it two years ago. The book came to her so cheap, b / w, there were few recipes. And the program is Sandwich. Tell someone the recipe.

I decided to buy a bread maker, the choice fell on the Delongi 125S mainly because of the programming. I want to bake rye bread and bread without yeast. It has not been possible to find this model yet and the focus has shifted towards Kenwood BM450.
Kenwood owners, is it possible to increase / decrease the operation time during the program execution without any shutdowns, removal, etc.?
As I understand it, the maximum lifting time without intermediate kneading is 2 hours? There is no way to get around this without removing the shoulder blades?
These two points prevent you from buying Kenwood right now and not waiting for the delongee.

[gen.]

gen., during the execution of the program it is impossible to change its duration. You can program your Favorite programs in advance, but after turning on the Start button, you cannot add or remove minutes. Are there ovens where the course of a given program can be changed while executing it?
The maximum ascent time is 2 hours. Yes, you can remove the paddle to lengthen it.

... Is there a furnace where the course of a given program can be changed while executing it?

Yes there is! This is DeLonghi 125! In it, you can pause the process at any stage, make changes, restart or completely reset the started process and start a new one from any stage, adjusting the duration of any of the cooking stages from 0 to 99 minutes if desired. Thus, if the kneading time is reduced to 0 (in other words, exclude them), and the time of each rise is increased to 99 minutes, we get 4 hours 57 minutes.

Happy bread to everyone!

[renovacio]

I have a feeling that Kenwood bakes bread much tastier, more than once I came across such an opinion on the forum.
And Delongy is simply much more convenient in programming, that is, only the second, and not the main one, can be taken.

renovacio, good luck

Hello everyone.
I bake rye bread on my program, where the first rise is 20 minutes, shake and another 2 hours. Ok, but obviously not a good dough for my taste. I will try to make the first ascent for 1 hour, but I think that this will not be enough. It's a shame, having such a good stove, to switch again to semi-manual technology.
Was it really difficult for the manufacturer to foresee the possibility of changing the deboning regime ?!

Hello everybody! Yesterday we bought a Kenwood BM450 from Tekhnogorod, I am very pleased! And most importantly, I came with a recipe book in Russian)))

We baked the first bread, incredible impressions !!! This must be tried!

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?

Aiast, I will share my experience, but I think you will have to acquire your own.
I have been baking bread for a long time, but occasionally rye, I try different options, but I haven't reached the ideal. So Kenwood 450. Try this program.
For a small loaf (I have no one to have a large one, the proportions can be changed by slightly increasing the baking time).
Press the program selection icon, then the R.
The heating time appears - set it to 0, or you can heat it up if the room is cold. Presses the confirm icon.
Leave the first short batch for 3 minutes.
We put the second batch for 10, or even less, minutes. Rye dough does not like long kneading.
First ascent 20min.
Second ascent 2 hours.
The third lift is 0. It could be set, but the mixing before it is not nullified. After kneading, you can remove the blade and then set the third lift.
Baking 50 min.
Keeping warm 0.

BUT! This is all approximate, with all the exact measurements I can get it in different ways. Sometimes it seems like a bit too much yeast, or liquid, or the baking time is too long, or you don't understand why ...
My recipe is this:
rye flour 150g,
wheat flour 170g, sometimes you have to add a little,
water 200ml,
apple or grape vinegar 1st. l.,
kvass wort 2 tbsp. l.
vegetable oil 1 st. l. I add it at the end of the batch.
yeast 1 tsp
sugar 1. tsp
salt 1 tsp

When kneading, keep an eye on the bun - it should be tight.
Analyze the result -
if the bun was tight, and the roof rose and settled - too much yeast.
The rise time can also affect - if it is long, the dough will rise well, and during baking it will fall, if the rise time is not enough, the top will not fall, but the bread will be low. If the baking time is long, the bread will be dry. With normal baking, the finished bread may seem under-baked, but when it cools down - just right.
Much depends on the flour, but I don't know the reason, the composition is the same on different packages - go figure it out! And yeast.
And in general, you have to suffer to get good. It's much easier with white bread.
Hope it helped. Good luck.

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 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 spatula you do not need to pull it out ..

Enigma, I used to have Kenwood350 without programming, so I did it - in dough mode for 10-15 minutes, then it costs as much as I want, then baking for 50-60 minutes. It worked out well. Now I have changed the yeast, and flour, and the oven, I don’t understand what’s the matter, but the bread is not tasty.

: super:
I would never have mastered so many beeches to write! Thank you very much, we will try.
From rye we bake according to the recipe from this forum "Westphalian rye". Completely made from rye flour. Kolobok is not there by definition. For the color we add, for lack of "extras" some shoe polish, such as chicory coffee. Plus cumin and coriander, and it turns out something like Borodinsky. Tasty and aromatic, but only for family use. It takes too long for guests to prove that there is not used fireclay bricks in the bread bin, but real bread.

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.

completely rye is best baked with sourdough and it is imperative to increase the proving time - then you get a tall, rather airy bread

Guys! Kenwood 450 is just super. This Saturday 11.04.2009. at 11.00 in Kiev, the Bakery House will hold a workshop for baking Ukrainian, Borodino bread, paska. Call 227-88-31, you definitely need to buy tickets. The cost is 20 hryvnia.

Yes, a seminar with a demonstration. It’s a pity that yeast, not sourdough ...

Hello everyone. Yesterday I bought Kenwood 450? Ye and immediately tried it, of course, The most ordinary egg bread turned out to be excellent, it rose, baked, the hole at the bottom turned out to be so neat. change ... But I risked to bake it - and everything turned out fine
During baking, the sides of the oven do not heat up, but the lid heats up significantly

[Yulya.Yalta]

At first, it was embarrassing that the bucket was crooked in relation to the heating elements - I thought it was a marriage and wanted to change ...

Yulya.Yalta, tell me, please, is it crooked about the vertical axis or the horizontal one? That is, is it sort of shifted "clockwise (counterclockwise), or tilted forward (backward)?"

Thank you.

It's easier to show than to explain When you take off a bucket, the shaft is initially unevenly screwed under it, not clearly on four sides, and because of this, the bucket does not seem to be screwed to the end ...

As far as I know, this model uses a "twist lock" to secure the bucket. Here's what the instructions say:

8 Insert the mold into the oven cavity by placing
shape at an angle to the back of the device.
Lock the shape by rotating it anteriorly.

Maybe it's just that the lock is still "too" new and does not allow you to clearly expose the bucket ...

Yes, in my opinion, you just do not tighten it clockwise after installing the form

[Enigma, Yulya.Yalta]

Enigma, Yulya.Yalta, apparently (maybe I am wrong) you recently purchased a Kenwood BM 450. How do you like it? What is the build quality, "noise" of work? .. Please share your impressions.

This is my first bread maker in my life, so there is nothing to compare with))

in my opinion, the quality is very decent, the noise is no more than a washing machine, it does not interfere with sleeping .. in general, I am very pleased with it, the taste of bread cannot be compared with the factory one.

the only thing I can’t understand in any way is why the manufacturers, even in the top model, did not give the opportunity to program everything at will? Why can't I remove the second and subsequent mixes? Why can't I make the proofing time 5 hours? you might think they take 1 cent from the account for every hour of mine .. ((

and since it is still a manual rye oven - is there any point in buying a top model? manually it can also be done on a bread maker for 1500r. bake ..

in general, there is a lack of coordination of the team, the developers do not have feedback from customers, and it seems that they also do not have any feedback with just bakers ...

the only thing I can’t understand in any way is why the manufacturers, even in the top model, did not give the opportunity to program everything at will? Why can't I remove the second and subsequent mixes? Why can't I make the proofing time 5 hours? you might think they take 1 cent from the account for every hour of mine .. ((

Why can't you? .. Read the instructions:

Kneading 3

15 sec.

Does not change

If Raise 2 is set to 0, no kneading will take place.

So "dial" 5 hours of ascent ...

Another question for you about the "twist lock" of the bucket. How convenient is it? Is it too tight? Could it be that if the lock is tight and you are trying to forcefully "unscrew" the bucket, then you will run into the heating elements (heating elements) and bend (break) them?

I bought myself a week ago. Immediately unlucky with the body (I took it from the warehouse and there was no opportunity to look inside, my metal was slightly bent on my side - loaders are bad uncles).
Now about the good, the design and build quality makes me happy)))
The touch panel works well and clearly.
The set includes stickers in different languages ​​for programs.
The glass lid gets dirty but you can wipe it off and again the chic and shine.
Short power cable.
Heavy enough, that's a fact.
The bucket is made of aluminum or is somewhat reminiscent of aluminum, the bucket itself is inserted into the "drive" and then you need to scroll a little to clamp. It holds up well, there is a slight backlash, but this does not affect speed and quality.
The light comes on at any time.
There is an automatic dispenser, but it is for a certain group of additives. Let's say he himself will never add poppy seeds, or sesame seeds.
So the automatic dispenser is a controversial thing.
Now about the work:
The set includes a measuring cup and a spoon so ultra-cool))
(if you buy scales, take the usual mechanics, as the electronic circuits tortured me ((((, a slightly uneven surface and another result. I have a crooked floor and walls in my apartment)) hurray)))
The kneading is quite noisy, but when I tried to record it on the phone, it turned out that we can hardly hear it, so I will not please you here. But how cool he kneads and collects everything)
Separately, I want to warn about the dispenser, when it comes time to add additives, it squeaks and pops so much that I thought it broke, but no, it's such a process))) so I think I won't put it on at night, and I don't recommend it to you.
The case heats up to 30-35 degrees during operation.
The bread is normal. All recipes are just from here. Since there were only 3 pieces in the bread maker and those were some kind of curves.

Why can't you? .. Read the instructions:

Kneading 3

15 sec.

Does not change

If Raise 2 is set to 0, no kneading will take place.

So "dial" 5 hours of ascent ...

Another question for you about the "twist lock" of the bucket. How convenient is it? Is it too tight? Could it be that if the lock is tight and you are trying to forcefully "unscrew" the bucket, then you will run into the heating elements (heating elements) and bend (break) them?

well, you are cunning)) if everything in life was so simple

I'm not at home now, I can't look at the instructions, but the maximum duration of the ascent is 1 - an hour or two, no more. so that if you put the rest of the lifts at 0, you cannot dial 5 hours)

the twist lock is not at all tight .. this is the only detail in the stove that looks like it is not very serious .. someone has already written here in the branch that his bucket in the lock is dangling even .. I also dangle a little, I think it was conceived by the manufacturer , just so as not to jam.

poiuytrewq, unfortunately Enigma is right - if you put the second lift = 0, and the third lift = 0, then without shaking you get 60min + 0 + 0 = 60min.
If you set the first and third equal to zero, you get 2 hours.

As far as I know, this model uses a "twist lock" to secure the bucket. Here's what the instructions say:

8 Insert the mold into the oven cavity by placing
shape at an angle to the back of the device.
Lock the shape by rotating it anteriorly.

Maybe it's just that the lock is still "too" new and does not allow you to clearly display the bucket ...

I just saw the same model in the store - the bucket is located in the same way ... Somehow I don't want to make a lot of effort, but what if it breaks? Anyway, it turns out that you insert it at an angle, and then you add it. The question is how much to trust so as not to break her neck [/ quote]

[Lady, Enigma]

Lady, EnigmaWhat is it ... After all, an almost perfect stove ... was ...

I'll go and put my favorite sesame bread, I'll console myself ...

Yulya.Yalta, thanks for the information. Efforts, of course, do not need to be applied. Since everything works well, the bucket is secured, nothing rattles, the dough kneads well, so that's the way it should be.

[Lady, Enigma]

Lady, EnigmaWhat is it ... After all, an almost perfect stove ... was ...

Yes, it's a pity they didn't think through the programming.
I really like the twist lock - it is very convenient and easy to mount. True, I don't know exactly or crookedly - my stove is quite high, and I can't look into it from above. And to shoot for this reluctance. Although I posted a photo here somewhere. Maybe there you can see how the bucket is.

Before that, I had Ariete - she worked noisier, and squeaked so that it was possible to go deaf. It beeps softly and the dispenser opens quietly. But everything can be removed and washed - both the lid itself and the dispenser. This is done very easily. The bread will easily fall out of the mold, and a neat hole will be obtained inside. Teflon is good. In Arieta it quickly erased, and almost never a knife from bread itself did not fall out, it was torn out "with meat." In Arieta there was a bucket fastening with clamps, as in DeLongy or Moulinex. Each time it felt like the clamp would break. Very awkward mount.

Bread is also soft in Kenwood, it rises well. In Arieta it is much drier, it does not rise so high.

And here the bread arrived in time ... I start to console myself

Continuing to master my oven, I ran into a problem ... The instructions say that there is a quick bread function (1 hour), but when you expose it, the program starts for 2 hours 40 minutes Has anyone encountered this? Maybe I misunderstood something ...