Bread Maker Kenwood BM450

[Egecihora]

Egecihora, yeah, there was such an idea to scratch ... While I still hold on. And there I can do the engraving ...

Help!

For the first time today I decided to make jam, and when I turned it on, I was horrified. The paddle spins like crazy and the bucket just rumbles.
If you press lightly on it from above, the rumble disappears.
What is it ?
I jinxed my beauty or is it because the bucket is half empty?

[Egecihora]

Egecihora, I have never made jam in HP, I can only assume that since Ken's bucket mount is shaky, and the bucket is half-empty, it dangles and rumbles. This has never happened before, or is it the first time you make jam in it? Maybe it's okay ...

Don't panic ahead of time!

[Mr. Flasher]

Mr. Flasher, I made jam in it for the first time.
When kneading dough, even steep dumplings, this never happened.
Well, at least the jam was cooked. Nothing special.
I will refrain, perhaps, from jam making

Help !!!! ... a bucket leaked from my stove ... what can be done ??? ... or everything? ... and the worst thing she stopped stopping as in the beginning ... it all started with the fact that after a night reprieve I got a kind of custard bread .. a low low loaf ... I tried to change drozzhi ... follow the sequence ... that if the drozzzhi did not get wet ... and so on ... this I repeated several times ... then the effect of custard bread seemed to disappear ... but the bread does not rise as before ... there is no longer even the mood to bake ... maybe this is from a snorkel that flows ?? ... help ... save ... my children cannot live without my bread ...

[Pelaga]

Pelaga, nothing can be done, just buy a new bucket. Although ... It depends on where it flows. If the gasket is damaged, then nothing can be done for sure. And if it just oozes from under the rod, or from under the mount, then you can try ...
You need to carefully drill out the closures, disassemble the mechanism (there it is glued with silicone here and there, you just need to tear it off), lubricate the shaft with a high-temperature food grease! (You can, in principle, and any other, technical one, according to the idea, it should not get into food, but I do not bear any responsibility for your health, all this at your own peril and risk!). Then everything needs to be assembled and the places that were glued must be glued with a new silicone sealant. Instead of rivets, you will have to put on screws, ideally made of stainless steel (I do not recommend galvanized ones, zinc is very harmful.). And it is advisable to paint over the hats with food enamel (the same as for repairing enameled food utensils).

As I understood before, the bucket did not leak, but there were baking problems. Thus, the bucket is irrelevant here. Or did I get it wrong? Did your baking problems start as soon as the bucket started to run? If so, then it is possible that the liquid got into the electronics, and then you need to contact the SC (Although it seems to be not there below ?!).
I have no idea what "nighttime respite" and "custard effect" mean, that is, I personally cannot really understand the problem.

So far, personally, I think that you are simply making some mistakes. Hence:
Please write in detail what you bake, what recipe you use, whether you use a scale, and what kind of flour, yeast, water you use, etc. If there is a problem with all the recipes, give one of them as an example. The more detailed you describe the problem, the easier it will be for you to help.

Still, on good terms, you need to write about problems with baking bread in another section.

Thank you .... I mostly bake on the fifth ... I do everything according to the recipe for a large loaf ... I use the soenle scales .. the measuring spoon that came with the stove ... I tried to change the flour and drozzhi .. I want to change it again. .. maybe all the same they sin ... but just still it is not clear how such bread can turn out as if the dough is poured with boiling water and baked ... I don't even know how else to explain ... the crumb is so dense, wet and tight ...as if it was cooked and not defaced ... I just can't understand this is the stove of that (something with the program) ... or the products are not the same ... or the bucket spoils the whole thing ... ...
I also thought for a long time that I was doing something wrong ... but already mine will have to either repair it or change it completely ... the bucket at least for sure .. if the problem is in it ... they say it's cheaper to buy a new oven ... than a new bucket for her ... very sorry ... for almost a year we lived very friendly with her ... I'll call under warranty ... what they say ...

[emax]

Yes ... difficult.
The bucket itself is 99% irrelevant here. Maybe the truth is somewhere the electronics burned out ?! The lid was not opened during the ascent, did you see how hot it was in the oven at that moment? (In general, you can not open, but determine by the condensate on the lid. If it is, then everything is correct.) Maybe the temperature is really not the right one at the time of rise?
In general, most likely it really is a matter of products. Unfortunately, we often have a good quality product at first in order to gain a clientele. And after a while, the quality deteriorates sharply. So it may be in your case, for example with flour.

they say it's cheaper to buy a new oven ... than a new bucket for it ...

This is probably what I said. However, a person with a nickname emax wrote about a different price for a bucket: "We have 25-30 bucks." So first, it's better to call your SC and find out the price.

If you say nothing to do with the bucket, I'll try to work with the products ... maybe they are canals ...
you know ... so I get the impression that there is something with the temperature regime ...
Well, in general, thanks ... for the opinion .. it's easier ... you will talk to the person ... and it seems like life is getting better ... maybe baking will also get better ...

Pelaga, if you have problems ordering a bucket, try to write to the office. kenwood website and complain. When our service was not well debugged, I happened to achieve the replacement of a part just like that. True, the firm was different.

Maybe I'm asking in the wrong place, but who made the dough for dumplings? On which program should you knead it?

Maybe I'm asking in the wrong place, but who made the dough for dumplings? On which program should you knead it?

I am making a dough for noodles (300 gr. Flour and 3 selected eggs) ... it is more tight for her ... it seems to me you can knead on any ... just turn off after 10 minutes ... I scored the program for 10 minutes. kneading. 30 minutes. rest ... but you still have to turn it off after kneading ... since the oven heats it up ... I don't know how it is for this test ...

Maybe I'm asking in the wrong place, but who made the dough for dumplings? On which program should you knead it?

I kneaded on the 10th. In any case, after kneading, the dough needs to "rest", so it is kept in the oven.
In order to save electricity, it can be turned off immediately after mixing.

Urrrrah! It seems that the first bread has turned out ... only the pictures did not have time to take. Made a wheat one with sun-dried tomatoes and dried basil. This time I watched the kolobok, added a lot of flour (because the recipe did not initially suggest the presence of tomatoes) and left it overnight. We woke up early in the morning from a crazy aroma. The recipe is designed for an average loaf - 750 gr, and it has risen to the very top of the bucket. Is this her normal size? I liked the bread sooo, the next one is planned for tomorrow with seeds

And thanks for the advice about the dough for dumplings: I also write everything down, I want to go faster than dumplings and so that I don't have to dough with the dough for a long time

This time I watched the kolobok, added a lot of flour (because the recipe did not initially involve the presence of tomatoes) and left it overnight. We woke up early in the morning from a crazy aroma. The recipe is designed for an average loaf - 750 gr, and it has risen to the very top of the bucket.

It is not clear if you followed the kolobok, it means that the kneading has begun and the program is running, which will end in 3 hours. 15 m. After baking, the bread remains on the heating for another 1 hour, and until the morning, it’s still before-oh-oh-oh, didn’t get damp in the remaining 4 hours? And why did the smell appear only in the morning? Should be in the middle of the night if the bread is baked. Or do you sleep 4 hours?

It is unclear if you followed the kolobok, it means that the kneading has begun and the program is running, which will end in 3 hours. 15 m. After baking, the bread remains on the heating for another 1 hour, and until the morning, it’s still before-oh-oh-oh, didn’t get damp in the remaining 4 hours? And why did the smell appear only in the morning? Should be in the middle of the night if the bread is baked. Or do you sleep 4 hours?

It was on the weekend and went to bed very late, but the smell woke up, on the contrary, very early it turns out ... I got up, put the bread on the wire rack and went on to sleep, and for breakfast we had already tried it. I was also worried about the question of how to bake bread in the morning: it is either to follow the bun and then the finished bread will hang out in the bucket for too long, or not to follow, setting it on the timer. Are there only two options?

[Ponchita]

Ponchita The best option is to use proven recipes from the forum and sleep peacefully at night and not follow the kolobok

Urrrrah! It seems that the first bread has turned out ...

I congratulate you !!!

I was also worried about the question of how to bake bread in the morning: it is either to follow the bun and then the finished bread will hang out in the bucket for too long, or not to follow, setting it on the timer. Are there only two options?

there is also a third one: some breads with sourdough and / or rye (they can withstand a long time), for example, if you sleep for 6-7 hours, watch the bun before going to bed, turn off the oven, and in the morning turn on baking or the timer for "only baking" in convenient time if you have such a function

Bragging about a cupcake from my x / n:



Recipe from this site, minimum time and a lot of fun

Hello everybody.

I ordered HP 450 today, they will bring it on the 30th, I want to put my wife and daughter under the tree.
Most likely, they will want to experience it right away.
Tell me what ingredients you need to buy for the simplest bread (what kind of flour, yeast, something else)
and in general what kind of bread is the simplest, on what program and according to what recipe (so as not to understand for a long time on New Year's Eve).
And where can you buy all this (if you know in Kharkiv), or in which supermarket chain?

Thank you in advance

Hello ckv! I am also from Kharkov and I also have a 450th)))) immediately to your questions:
For the first bread, you can immediately buy a couple of kilos of ordinary premium flour, it is better to take the Novopokrovskaya one, which says "Posad" (their packing). used different, this is the most reliable and suitable for the price (2 kg. about 6 UAH.). A kilogram of rye flour will also not be superfluous, for sure, you will want to experiment with it. It is sold in almost every large supermarket, in Bill, in the Class there, in the markets, it costs up to UAH 3.
In addition, buy highly active Lviv yeast, they are sold in packs of 100 grams. is in supermarkets, markets, just in stores. Cool yeast, just reactive. you need to pour a little on a small loaf - an ordinary teaspoon without a slide, you can even a little less. for a loaf of 700 gr. pour in a little less than 1.5 tablespoons. if more, the roof of the bread may fall. sugar and salt is in every home. you will also need regular vegetable oil, preferably refined. you can buy mustard or walnut as an experiment)
It will not be superfluous to acquire various seeds: sesame seeds, pumpkin seeds, ordinary sunflower seeds, poppy seeds ... you can still buy raisins)
Also in your house should be a sieve for sifting flour and electronic scales - the first assistant of a novice baker!
About where to buy what else you can look here https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=1498.0 this is the local Kharkiv branch.

Be the first to try to bake ordinary white bread (it is the first in the recipe book) if you fast, you can exclude eggs, the bread will not get any worse from this - it's checked) bake on the first program on a medium crust.
Good luck!

And I would like to advise you to bake Italian from Admin, and wheat rye with beer and honey - very tasty and ALWAYS it turns out! The recipe for psh-rye is in the section about koloboks (I don't know how to throw links), but the topic there is just archly interesting and a must-read for a beginner! Better to read for 2 days,then fly in 3 hours with an excellent result.

Hello! Please tell me what kind of flour is best used for this bread maker? They used Sokolnicheskaya, but the bread does not work! Thank you in advance!

I had to order 255 Panasonic. So you have to look for recipes for him

And how much is Panas in Kharkov today?

Hello everyone!
Bought Kenwood BM450. I bought it via the Internet for UAH 1389. (173 USD) Immediately I bought the scales Vitek VT-1963 for 242 UAH. (30 USD)
In general, I approach the choice of technology seriously. I study reviews and reviews on the Internet. As a result, I know more about the thing I need than the sellers in the store. In August I gave my parents a Kenwood BM350. Since the wish to receive a bread maker as a gift was voiced the day before my mother's DR, I chose right in the store from the models available there based on first impressions: build quality, practicality and design.
Now dad is engaged in baking :) He bakes often, but only simple white bread and a muffin. And he considers the purchase of a bread machine a necessary thing (although he very rarely approves of anything :).
So I decided to give my family a gift to NG. I began to study the Internet. Found this useful resource. Thanks to this site and its inhabitants for the valuable (albeit subjective and therefore not always correct) information.
Why is it Kenwood and not Panasonic? HP Panasonic is probably good, but more expensive. & feature = fvw Judging from the video, there are newer Panasonic CP models in Japan with a separate dry yeast dispenser. So we are not being sold the newest model and at an overpriced price. For example, the 255th model 🔗 costs £ 94.28, which is $ 150. Well this is so - lyrics.
Personally, I liked the Kenwood BM450 because of its programmability, design and price. And dad did not have any problems with HP for 5 months and he always got bread.
The first bread and I did it well.

Reading user reviews here, I was a little alarmed by reports that HP works loudly, beeps loudly, and so on. My subjective opinion is that it does not work and squeak loudly. I only agree that the sound when opening the dispenser is loud.
I noticed some design differences between 350 and 450. This is the attachment of the bucket and the shape of the blade. At 450 it is all very similar to how it was done at Panasonic. Thanks to the new spatula shape, the hole in the bread is now significantly smaller.

And the information on the display, like that of the LG HP, is easy to read even in the dark.

Why did I describe all this in such detail? To help make a choice for those who have not yet decided whether to buy HP Kenwood BM450. I am happy with my choice.

Hello! Please tell me what kind of flour is best used for this bread maker? They used Sokolnicheskaya, but the bread does not work! Thank you in advance!

I immediately bought Finnish Nordic flour - I had not heard any bad reviews about it and decided to exclude the factor of bad flour when baking the first bread. But she has one drawback, of course - the price

And I would like to advise you to bake Italian from Admin, and wheat rye with beer and honey - very tasty and ALWAYS it turns out!

Help me find a recipe for wheat-rye with beer and honey! I searched both by searching, and just leafing through the lists with the recipe - not to find

Quote: ckv on December 25, 2009, 07:03:34 PM
Thank you. I got an ambush - I ordered 450, and today they called and said that he would not be there until the New Year.
I had to order 255 Panasonic. So you have to look for recipes for him
An excellent ambush turned out to be Merry, in the literal sense of the word!

Well I do not know.
Panas 255 looks like a bucket for dirty linen (IHMO), 450 Kenwood looks much more stylish, and bakes EXCELLENT !!!!

Well I do not know.
Panas 255 looks like a bucket for dirty linen (IHMO), 450 Kenwood looks much more stylish, and bakes EXCELLENT !!!!

Well, and you have comparisons, you can take offense at this
I'm glad you like your bread, but stylish things don't always pay off.

I immediately bought Finnish Nordic flour - I had not heard any bad reviews about it and decided to exclude the factor of bad flour when baking the first bread.But she has one drawback, of course - the price

The first bread was baked with Nastyusha flour


The second bread was baked at Ostankinskaya!

Don't bother with flour!
The most important thing is the proportions !!!!
Weigh loose ingredients by WEIGHT!
Liquid ingredients WITH MEASURED GLASS!
The rest depends on the state of the body and mood ... the days are critical or not -))))

Don't bother with flour!
The most important thing is the proportions !!!!
Weigh loose ingredients by WEIGHT!
Liquid ingredients with MEASURED GLASS!
The rest depends on the state of the body and mood ... the days are critical or not -))))

And also a Russian folk tale "Kolobok"...

[And in this situation, this stylish thing also bakes very well, on a par with Panas 255.]

And in this situation, this stylish thing also bakes very well, on a par with Panas 255.

You have nothing to compare it with. Buy these two ovens (like mine) and bake French bread in them at the same time according to the same recipe and compare. I have already compared, in the spring on the site I showed the results, discussed the conclusion: French in Panas is higher and better (crust, porosity). These stoves have different modes, including temperature.
For the interior and speed (he has shorter modes) Ken is in the kitchen, but when you need something guaranteed, I bring Panas. Yesterday's example (I would have known what would be needed, I would have photographed it): I put French in Qena (I had to carry it to work), he did not have enough time to get up, the roof was ugly. She sighed (we'll eat it at home, baked something fine), brought Panas, put on a sieve - the result is excellent, to the edge of the bucket, the roof is smooth, without tears, it was not a shame to carry it to work.
Of course, Ken is a good stove (I use it all the time), but I must admit that Panas wins in terms of the quality of baking, much less noise. It's okay, programming and monitoring the work and on Ken, the bread is good, everything can be done, but it requires supervision.

[Vanya28]

Vanya28
Well, how can you compare the same programs, when they are just different in different HP? The same can only be in the CP of one manufacturer and one model, in this case, a test is carried out for the quality of this CP in comparison with the standard. Just Ken and Panas differ from each other in this (they are programmed differently). You can try to achieve the same quality, for example, programming in Ken, too, someone may be interested. I did a comparison of the French ones (they were already on the site, you can find them if you suddenly wonder), the people agreed.
I also love my Ken, I bake on it with pleasure, but in fairness ...
Why are you so against the obvious? I, like you, do not sell these stoves, I have no interest. Oh, maybe I'm wrong and you insist from some interest? Then there is no point in arguing. And in general, an argument is not needed here. if all people had the same opinion, then they would buy all one model, but there are so many of them in the world. After all, there is also Muli and LG, they also make good bread.

[an_domini]

an_domini, Vanya28, what to argue, in any oven you can bake good bread, if you master its features.
And the basics of baking and bun, they are the same in Africa ...

In fact, the argument is useless.
I expressed my purely personal IHMO. I selected the stove, guided not only by the quality of the baking (although this was the most basic choice), but also by the design of the stove in relation to the interior of the kitchen. The white, plastic case of Panas doesn't look good in my kitchen.

[One could still understand]

You have nothing to compare it with. Buy these two ovens (like mine) and bake French bread in them at the same time according to the same recipe and compare. I have already compared, in the spring I showed the results on the site, ...

Nobody argues with you. If you do write, then write objectively.
You can compare stoves according to the same programs, both in time and in modes, and not according to the names of programs, as in your case with French bread, and declare on this basis that one stove is better and the other worse.
One could still understand a statement, if you are already claiming something that the program of this bread in one oven is correct, and in another unsuccessful.
In fact, these ovens are very similar and bake bread very well.
Here's a baking comparison here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9843.0
Conversations that are tastier are subjective and do not have much basis. During the week, I baked bread simultaneously in two ovens, both rye and wheat, and no one confidently said where which one was baked, when eaten.
We used the Basic program in Panasonic for wheat and a combination of two programs in Panasonic for baking rye (read about this feature in my topic if you are interested in details).
Kenwood was not used with its own set of programs, since Panasonic is not programmed.
Made the same time for all baking stages with Panasonic. I baked it three times.
Total for the fourth time for wheat:
with an increase in the ascent time of 15 minutes in Kenwood
and baking time for 5 minutes,
after cooling the bread (two hours) and cutting off the crust,
only crumb with butter and tea was served for testing.
Out of five people, each with ten pieces, and which one is better, there were no correct, confident answers.
With rye it is even more fun, the program was minute by minute.
The result is similar to wheat.
And a comparison of stoves in the same topic.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9843.0

[Vanya28]

Vanya28 , happy New Year!
And all the same it is necessary to compare the standard programs, and not your own tricks. KhP is mainly intended for standard baking according to the algorithm proposed by the company, and this was the basis for their production for the consumer.
Your ability to do something on any technique, regardless of its brand, is like the ability of an ace to fly on any plane and do all aerobatics on any of them. I respect very much, but do not confuse your skills and what is provided by the manufacturer.
Once again with the coming! Good luck! Joy! Good bread!

[Very well]

The argument is endless and useless!
Both ovens bake Very well and at the same level.
The only difference is in design, everyone chooses something interesting for themselves.
I chose Kenwood due to the fact that Panas evokes the associations expressed in several posts above!
And this is my deep IMHO!
Everyone !!! Happy New Year!!!!
Happiness, health, success in EVERYTHING!

Vanya28, why did they cut the crusts off the bread ...?

Vanya28, why did they cut the crusts off the bread ...?

Just in case!..

Good evening everyone! Does anyone have new links to the 450 recipe book? ;) For some reason, the old ones are not downloaded, and I am tired of comparing French with Italian
Thank you in advance!

French in Panas is higher and better (crust, porosity). These stoves have different modes, including temperature.

If it's not difficult to write down, pliz, by the time of operations, the mode of French bread in Panasonic.
I'll try to program Ken

[Egecihora]

Egecihora, hold on, if it helps ...

[Pakat]

Pakat, Thank you.
If you baked bread on this program, then maybe you noticed how much x \ n does proofs?

[Egecihora]

Egecihora, I'm over the hill, from Piglet I only have instructions ...

Here's a chart from my bread machine:

[Pakat]

Pakat, if I understood correctly Rise - is this proofing in your oven?
In Ken, the proofing is less, but the kneading is longer.
As we eat today's variation on the French theme, I'll try to bake according to your modes.
Still, a programmable stove is cool)

[Egecihora]

Egecihora, yes rise - rise, proofing ...
Still, a programmable oven is cool, and if I also have a baking temperature adjustable, then you can play with the parameters as you want ...

[Pakat]

Pakat,

Taking this opportunity, can I try you?
Do you bake real black bread (50:50 or more rye flour)?
If so, share your experience, pliz.
I mean not so much the recipe as the modes of raising the dough and baking, since my black tastes good, but the view is far from perfect

Moderators, sorry for offtopic

[Egecihora]

Egecihora, I already wrote, black bread requires a long kneading
and long standing, without intermediate workouts.
I knead in dough mode, level the bun, so that by the end of the batch it is elastic, slightly sticky.The regular stand is 1 hour, if I see it did not fit, I add time, in the same mode, with heating, until it rises about twice. Then the baking mode. Truncated ...

[Pakat,]

Pakat, long kneading is how much?
I have a feeling that the longer the rye dough is kneaded, the more sticky it becomes