Bread Maker Kenwood BM450

Vanya, you forgot to write what you should pay attention to
If there really is no point in taking a slow cooker cheaper than 19 kilograms, I will probably still use gas

All multi-cookers are very helpful, but the elegance they add is the ability to cook with pressure and without, with a lid and without a lid. There are more subtleties, but it is better to read about them on the forum in the corresponding thread.
The more you have a list of prepared dishes, the "wider" the multicooker will be.

Guys, stop flooding, otherwise it will be impossible to get the necessary information out of everything.

[olgaton]

And last but not least Where do they get rye flour ???

olgaton, You are from St. Petersburg, there are topics of communication with fellow countrymen. It is better to ask questions about specific ingredients here.

[olgaton]

Phew! Well, I'm scared now. I take out the finished loaf, immediately throw in the prepared ingredients for the next one (they tried it at work and ordered another one), put the bucket in the stove, press the buttons, start, and she says to me: "eror" ... I once again, and she swears. Well, everything, I think, a kopeck, I was glad
But no! This is my brain is not enough, and not by the stove. She just had to cool down, which is logical. Once again I was convinced that Kenwood BM450 is a wonderful oven!

olgaton, You are from St. Petersburg, there are topics of communication with fellow countrymen. It is better to ask questions about specific ingredients here.

Thank you! I'm already there
P.S. Hope it's not a flood?

Does anyone know if the Ken 359 agitator will work with our HP? For example, such 🔗 I want to buy just in case, along with a bucket.

.. wait until the temperature sensor "senses" room temperature or a little lower and put the oven back on. ...

Or forcefully cool the sensor in any convenient way and start a new baking in a couple of minutes.

Is it possible to bake a cake in cotton on the sweet pastry program? Put all the ingredients in cotton so that she kneads the dough and bakes?

And my dispenser broke ... That's it. Partly, of course, my fault - the bread rose too much, but even the lid was not opened (by raising the loaf).

I still made a cupcake on program 8 "cake", if, of course, you have our model. Too many mixes and approaches for the cupcake. You can program your oven yourself by setting the required kneading and baking times.

I have a Kenwood 450

How is it, Ol? I had a dairy Japanese "Hokkaido", but then the dispenser crushed my bread from above, and it rose so that it rested against the lid and after that I left it on the heating for half an hour so that the roof was baked. Call the service center, what if they can replace it? I do not think that for this it will be necessary to drag the stove there. And for the future, pull it out if not using it.

Yeah, that's exactly how it was! The bread rose, but did not rest against the lid, however, I got it to the dispenser But nothing fatal happened - it was too lazy to drag it to the service The husband took it off, it turned out that some kind of plastic had broken, but it did not affect the flight. However, I did not put it back, even though my husband repaired it. I don't use a dispenser anyway
By the way, they have never bought bread and a roll until now ...

Respect to my husband !!! I would flood the service. I bought myself a Cuckoo CR-0821FI igruhu. I will test.

Congratulations and envy with white envy And for a start I bought this 🔗 Also cooks under pressure, but not induction
Yesterday I cooked dough for pies in Kena, so it went up soooo that the lid opened. But the dispenser was removed, so nothing happened. I advise everyone to remove the dispenser when not in use.

Tell me !!! how to use the correct sensor panel, if you can visually send a video ??? Thank you in advance

I read the entire thread about the 450th model (90 pages) and wanted to know what people write about this product. My conclusion and opinion from my own operating experience, regardless of the forum: Kenwood bread makers, with all that they bake bread well, FULL ............ Oh !!! Everyone was happy, they poured (me too) into the team of kenovodov, and after six months (+/- a little), breakdowns began, the bulbs burn out (replacement-5 minutes / changed himself - "flea market" - hands-screwdriver), the dispenser makes a loud noise - a jerk smiling easily (I do not use, I turned off-5 minutes-a screwdriver-hands-there is no guarantee), during operation there is an increase in noise: 1) the buzzing of the drive belt was heard; 2) knocks due to wear of the rubbing parts of the mixer drive ; 3) blows of the guides of the dough mixer drive on the bucket blades (I did not understand the reason); 4) on the buckets of the bucket, which the "bun" touches when kneading, the coating has worn off; 5) the crumb of baked bread sticks to the mixer when removing the loaf-hole horror-- -and all this in less than 5 months, but these are all flowers compared to the quality of the bucket, which began to leak (he did not allow any jams or other perversions with heavy products), the warranty replacement was refused immediately (according to the rules of the De Longey group of companies -the bucket is an accessory / by the way called the central office in Moscow, where it was confirmed with an explanation that they say the oven is working, but the fact that they don't give a damn about bread is a divorce with the help of domestic laws / and the guarantee does not apply to it, like a case for a cell phone Ha ! Ha! Mdyaaaa !!!). In S / C for money delivery from 2 months ---- to infinity, prepayment 50% (700-850 rubles), but if in a year (for example) they do not bring, and I refuse, the money will be returned. I tried to order a bucket, well, at least somewhere, at least somehow, nothing happens, a complete BACKGROUND !!! I try to repair it myself, disassemble it, I'm waiting for a parcel, kind people from this forum promised to send it, if they don't send it, or they will send it, but the oil seal will not work - dead end. Probably I will become a panasovod, there is no other left. By the way, here it was said about the fame of Kenwood, rather by ear, since there are 2 Kenwoods Japanese (audio-video) and English (everyday life) - we knew Japanese Kenwood, and you wonder wherever you stick to JAPAN, and we are all led by it is not clear what, like crows are dull on the shiny tinsel of design. But I was going to buy Panas 257, obviously the demon beguiled!

ZY: I apologize for the confusion of presentation, emotions overwhelm. It is worth thinking about the words of those who praise Kenwood HP - how long and how intensively the oven has been used. I think that the post will be deleted (I personally think so).

[VOVAN6655]

VOVAN6655
What can I say ...
I have had this stove for a little more than a year now, it is used intensively (I bake or knead something stable 5 times a week).
There were no particular problems and I hope there won't be.
The bucket is like new ...
And about everything else that you may say, you just were not lucky ...

I, too, have had a Kenwood 450 stove for over a year now, and also have big bucket problems. We bake regularly, although not every day. But the stuffing box in the rectangular bucket leaked, and at one point we got an indistinct lump of unbaked dough instead of bread, since the mixer stopped spinning. When the husband was taking apart the bucket, he swore in bad words, said that the bucket was disposable, since the opportunity to change the oil seal was not provided there. Thank goodness I had a spare round bucket, and now we continue to use only it. Since I mainly used the delayed mode before, now I'm afraid to ruin the last bucket, and I bake right away. Jam was never cooked either, although I wanted to. I'm afraid to ruin the bucket.
tanya123, please tell me, do you bake with a delayed start? And you tried to cook jam? I would like to confirm or deny the possible cause of the bucket breakage (delayed start). The fact is that I come home late, and it was so convenient to put in groceries in the morning and get fresh bread before returning from work. Now I get ready-made bread only at night, and we eat it the next day.

[gulya29]

gulya29
I have never used the delayed start, as there was no need.
I made jam more than once ...
After these words, I start to think that I was probably lucky

[gulya29]

gulya29 A possible reason is the manufacturer's defect, repair methods were discussed here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=32099.0
and here is a very similar bucket defect, only in Muklinex https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=36855.0

Hello everyone!
Knocking on your slender ranks!

Today I bought myself a stove and, naturally, decided to bake bread ... I took a recipe from a book on the first page, where not milk, but an egg ... It must be said loudly (that is, not that it would be very loud, but the brain was a little bit out ..
Everything mixed, came up and baked according to the first program with a medium crust. And something obscene turned out .... First, at the beginning of baking, I opened the lid a couple of times, because smoke came out of there Then, it seemed, it stopped, but the fact remained .. Secondly, it was not baked at all! It turned out to be a completely white loaf, I set it to bake, let's see what happens ...

Maybe there are some amendments?
245ml water
1 egg
1 tbsp. l. oils
350 g flour (makfa, measured in a special glass where there are divisions with flour)
1 tsp salt
1 tsp Sahara
1 tsp yeast (dry saf-levure)
Poke your nose, pliz, where did I go wrong?

...
Poke your nose, pliz, where did I go wrong?

To start with water, 245 + 55 eggs = 300 ml
and all this for 350 gr. flour
clearly a bit too much.
Was yeast diluted beforehand, well, so on.
Then, too much fuss, but very little on the case.
Write step by step and in detail what you did and how. What was burning there. Flour in the shade or was the stove itself having fun? Burned out in the end. Solid fog in your presentation.

How to describe, then it will be possible to specifically help.

The points:
1.245 + egg per 350 g flour is described in the recipe.
2.It is ordered to put the food in the book in the order that I wrote: water-egg-butter-flour-salt-sugar-yeast
3.I did not dilute the yeast, did not set it to fit, it was ordered to dry
4. there was smoke - apparently something factory-made on the shade, it went on for half a minute, not much, just scared. There was no flour in the shadow, I fell asleep separately in a bucket on another table
5. program no. 1, medium crust, time on display 3.05, weight 500g
6. As the program ended, I took out a pale loaf, a heap of dough remained on the knife, the bread itself was not baked. I set it to bake for another 20 minutes, the crust turned brown, the bread still sticks to the teeth.

It's all right?

Shl. I realized that the book says for those who are not fools that you need to add water to the egg to the volume ...

Everyone was happy, they joined (me too) into the collective of kenovodov, and six months later (+/- a little), breakdowns began ...

+100 !

After the handsome Ken, I have been exploiting the modest Panas for almost a year now and I am very happy. be. be.

After the handsome Ken, I have been exploiting the modest Panas for almost a year now and I am very happy. be. be.

Where did ken go?

[saf-levure]

... 6. As the program ended, I took out a pale loaf, a heap of dough remained on the knife, the bread itself was not baked. I set it to bake for another 20 minutes, the crust turned brown, the bread still sticks to the teeth.
...

You have two bugs, water and yeast.
1. Dry yeast saf-levure, require preliminary stirring in water and only after that they are poured into a bucket, unlike saf momentthat just spill out into flour.
Another note, if you put the ingredients exactly the opposite, then you will save the lining of the bucket and the bucket will serve for a long time.
2, The total amount of liquid in your case is 200 - 250 ml including the egg.
150-200 ml water + 55 ml egg.
Almost half a glass of extra water when baking, it is clear that Bolivar could not stand so much!

For a more accurate determination of the amount of water, read the topic about wheat dough and kolobok from Admin here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49808.0
There you will also find mixing modes, which is convenient to use for programming your wonderful bread maker!
You will bake and you will have happiness!
Well, a pie with you on the occasion of the holiday.

You can read how to bake rye bread in your bread maker and ask me in the topic:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9345.0
p.s.
There are typos in books, take recipes here.

You have two bugs, water and yeast.

Thank you very much!
On the second run, I made the same simple bread, only instead of water and eggs I poured milk as expected (I took the saf-mament yeast, I also realized that it didn’t fit). Baking for 1 kg.
It seemed to me that the dough was very steep, the poor stove already began to creak (((the bun was not smooth, but the dough was "torn". I added about 20 ml more milk, it became easier to knead, but still it seemed to me thick ... did not become any more.
I put it on a dark crust, the bread turned out good (for the second pancake))), the crust is really hard.

Well, I will study further, special thanks for the links!
However, I didn’t like something ... The cover now moves to the right when closing and scrapes on the glass from the control panel ...

...
However, I didn’t like something ... The cover now moves to the right when closing and scrapes on the glass from the control panel ...

There is no stove at hand, but look at the fastening of the lid, perhaps the hinges are adjustable.

There are no hinges at all as such .. There are grooves into which the lid is inserted in the 90 ° opening position. That is, there is nothing to regulate there ...
Okay, "speed" is not affected, as long as everything else is normal.

On the forum, I wrote off the recipe for "Darnitsa bread" I already baked several times, at first it did not rise as expected, changed the yeast from SAF-Moment to SAF-Levure, began to rise, but when baking begins, the top falls off and the crust is not crispy, which I do not this way. I add everything according to the recipe, strictly, in the order as written in the instructions: water-oil ol.-flour-sugar-salt-yeast. Please help me figure it out

... but when baking starts, the top falls off and the crust is not crispy, which I do not. ...

The roof fall is almost always caused by excess water in the recipe, reduce by 20-30 ml and bake, the roof fall will decrease. If this is not enough for the next baking, reduce the amount of water again and everything will work out.
And you need to show the result for a more accurate hint.
The second reason for the fall of the roof of the bread, but to a lesser extent, is the height of the rise of the rye dough, the increase should be approximately two times or slightly less. Do not exceed this limit, governed by the amount of yeast and the rise time.
For the crust, take out the bread immediately and leave to cool in the open position and store in a towel. After selecting the amount of water for local flour, which is the norm for rye flour, a crust will most likely begin to turn out.
Success!

And I seem to have made friends with my stove
Here, say something good please



Sweet bread 750 grams, rose gorgeous, almost demolished the dispenser on its way). True, the crust turned out to be not light and the bread itself is slightly lopsided .. But delicious!

To a spouse, to a spouse with a sandwich !!!

there are no such))) I will now beckon with bread

Only it seemed to me, today already, that the bread is slightly sour than necessary, what could it be from?

I tried to reduce the amount of liquid by 30 ml, again the roof of the bread fell, and it rose worse and there was no crisp.

Where did ken go?

Returned to the store

I report:

Sweet bread with a couple of tablespoons of cereal added



Bread with sausage, garlic and cheese




Rye (the roof is not collapsed, I did not fix the dent after kneading, the hole that formed in the kneading was almost equalized during baking). I think it should be more airy .. or not?



As in the photo, good?

I report:
...
Rye (the roof is not collapsed, I did not fix the dent after kneading, the hole that formed in the kneading was almost equalized during baking). I think it should be more airy .. or not?
...
As in the photo, good?

All the bread is very peppy! Such a joyful one!
The rye bread is very good, the crumb for the yeast version is classic. There is a question about the crust, it is not very clear from the photo, perhaps the shooting has shaded so much or it is slightly overdried and therefore changed color. If so, then the baking time can be reduced by 5-7 minutes.
And so, everything is cool!
How does it taste with lard and garlic?
And perhaps it's time to give out bonuses to authors.

Thank you!
So, the white one turned out to be a little drier than before because of the flakes, you need to increase the water a little.

The one with cheese, sausage and garlic unbearably tasty "smelled" the whole apartment for a day. It tastes great too, but I think that now I will add garlic not to the bread itself, but to the cuts, mixed with something like mayonnaise ..

About rye ... The crust, yes, it is dried, the bread itself is what the doctor ordered, delicious, aromatic, everything is right.Although, when you eat it dry, a little still remains on your teeth), but I can say this about almost any bread, be he is eaten "with this" ..

In the recipe, all the same, it was not without errors, firstly, I did not use agram, but extra-r, because when I bought this good from me it completely flew out of my head what kind of leaven should be taken
They loaded me with flour not with peeled, but with some kind of rustic, super-useful whole grain special grinding .. oh, how! I have no scales, I have a half-liter measuring glass with measurements for sugar, salt and flour ... In order not to be mistaken, I poured 500 grams from a two-kilogram bag 4 times))) It was not there, another 500 came out In short, I divided it into 4 equal parts 2 kg and it turned out that this flour is 1/5 lighter than white)) As a result, I had to add another 70 ml of water, because the dough turned out to be much thicker than yours (do not swear, please, it did not affect the taste, I think) and very heavy. ...
Here ...
Now I think somehow instead of sugar to add dark molasses to rye molasses, and to white, besides sausage, pickle cucumber is very much asked for and I think what to do with flour and water ...

The children are happy))) They ask for a sandwich with butter and salt from my childhood

Yesterday I bought a 450 model, I tried to make out the instructions for a very long time, I hardly understood how to make simple baked goods, although the bread did not work out at all. Here's my question, how to choose programs, there is a menu button, and what to do next to select the one you need. On the main baking mode, I did not have a sound signal for adding ingredients, what could it be. Or else you need to install it somewhere else. Yeah, I'm not at all friendly with technology, but I want bread.

... Yeah, I'm not at all friendly with technology, but I want bread.

Read the instructions being next to the stove and follow each step, friendship and it will work out!

Yesterday I bought a 450 model, I tried to make out the instructions for a very long time, I hardly understood how to make simple baked goods, although the bread did not work out at all. Here's my question, how to choose programs, there is a menu button, and what to do next to select the one you need. On the main baking mode, I did not have a sound signal for adding ingredients, what could it be. Or else you need to install it somewhere else. Yeah, I'm not at all friendly with technology, but I want bread.

Listen, well, everything is quite simple there. There is even a specially trained sticker on the glass cover, on which all the programs are written with their assigned numbers.
The upper left button with the booklet is your choice of the program, and the program number is on the ruler. There is a recipe in the recipe book for each of these programs, how much easier?
The instruction is written step by step, you just have to force yourself to read it, and not look and decide that "I am not friends with technology."
In the same way, it is shown where to choose the weight of the loaf and the color of the crust.
From a book, at least French (on water and flour) and sweet (rich) bread are ideally obtained.
You probably know about the "start" button.
Good luck!

Help!
Dear members of the forum, help out! Where to buy a bucket for the stove? The axial shaft fell out, the eye broke off and the retaining ring fell out. And this is just a year of operation, but the truth is very active.

The worst thing in the city is that there is no service center.And under the order in the repair IP they only promise to bring it in 8 months! And it's not a fact that they will bring

Save! I feel like no hands without her. Homemade is already on the store bread. Cry and swear ...

Does anyone have a proven kenwood cupcake recipe? I really want to bake, but the recipe is not good. Thank you in advance!!!

[Astarta,]

Astarta, it is necessary to climb on the Internet shops. If you have it in Moscow, I can help you buy and send it by mail. Only if you don't need to go to the other end, I'm with the children.

Help!
Dear members of the forum, help out! Where to buy a bucket for the stove? The axial shaft fell out, the eye broke off and the retaining ring fell out. And this is just a year of operation, but the truth is very active.

The worst thing in the city is that there is no service center. And under the order in the repair IP they only promise to bring it in 8 months! And it's not a fact that they will bring

Save! I feel like no hands without her. Homemade is already on the store bread. Cry and swear ...

Kenwood BM450 - the shaft fell out almost immediately (1.5 years ago), this did not affect the quality of bakery. The oil seal fell off yesterday. I started looking for a solution to the problem - either ordering a new oil seal or changing the bucket. And today I put everything in a bucket and baked excellent bread. Neither the shaft nor the gland affects the quality! Bake bread and don't worry about repairs

[recipes in Russian]

recipes in Russian
I have included a book of recipes for the VM450 in a stupid language. in Russian only for models VM250 and VM350 (why?)! I realized that many faced a similar problem ... So keep in Russian !!!
Here is the link to the file:
🔗

Could you check the link again ?? does not open at all :(

[OJGG]

OJGG A possible reason is the manufacturer's defect, repair methods were discussed here https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=32099.0
and here is a very similar bucket defect, only in Muklinex #
More details: https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=8032.0
It is treated ONLY by repairing the bucket, or by installing a new one. You can order through the service or via the Internet - it's a search! Links were given repeatedly!

It is treated ONLY by repairing the bucket, or by installing a new one. You can order through the service or via the Internet - it's a search! Links were given repeatedly!
More details: https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=8032.0
Why treat him! It already bakes perfectly both with a falling out shaft and with a crumbling oil seal ... Tried repeatedly!

Why treat him! It already bakes perfectly both with a falling out shaft and with a crumbling oil seal ... Tried repeatedly!

Please use the "QUOTE" button so as not to create a "mess" in your messages !!!

Kenwood BM450 - the shaft fell out almost immediately (1.5 years ago), this did not affect the quality of bakery. The oil seal fell off yesterday. I started looking for a solution to the problem - either ordering a new oil seal or changing the bucket. And today I put everything in a bucket and baked excellent bread. Neither the shaft nor the gland affects the quality! Bake bread and do not worry about repairs

This is mine! And above - not me

...
The oil seal fell off yesterday. I started looking for a solution to the problem - either ordering a new oil seal or changing the bucket. And today I put everything in a bucket and baked excellent bread. Neither the shaft nor the gland affects the quality! Bake bread and do not worry about repairs
...

Did you do the kneading with your hands or did the HP work?

Everything is in the stove from start to finish

Maybe someone has already encountered this problem: I put the loaf on the main mode, at the end it is pale and pale. It's kind of baked on the inside, but not fried on the outside. Mode for a medium roll, and a roll of 500gr. Is that the ten already covering? We have to fry the bun in the oven ...