Kenwood Convection Oven BM250 User Manual

Head Office Address:  
Kenwood Limited, New Lane, Havant, Hampshire PO9 2NH, UK  
Designed and engineered by Kenwood in the UK  
Made in China  
57761/4  
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500g  
750g  
1kg  
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before using your Kenwood appliance  
Read these instructions carefully and retain for future  
reference.  
instruction concerning use of the appliance by a person  
responsible for their safety.  
Children should be supervised to ensure that they do  
not play with the appliance.  
Only use the appliance for its intended domestic use.  
Kenwood will not accept any liability if the appliance is  
subject to improper use, or failure to comply with these  
instructions.  
Remove all packaging and any labels.  
safety  
Do not touch hot surfaces. Accessible surfaces are  
liable to get hot during use. Always use oven gloves to  
remove the hot bread pan.  
To prevent spillages inside the oven chamber, always  
remove the bread pan from the machine before adding  
the ingredients. Ingredients that splash onto the heating  
element can burn and cause smoke.  
Do not use this appliance if there is any visible sign of  
damage to the supply cord or if it has been accidentally  
dropped.  
Do not immerse this appliance, the supply cord or the  
plug in water or any other liquid.  
Always unplug this appliance after use, before fitting or  
removing parts or before cleaning.  
Do not let the electrical supply cord hang over the edge  
of a work surface or allow it to touch hot surfaces such  
as a gas or electric hob.  
before plugging in  
Make sure your electricity supply is the same as the  
one shown on the underside of your Bread Maker.  
IMPORTANT: UK only – The wires in the cord are  
coloured as follows:  
Green & Yellow = Earth  
Blue = Neutral  
Brown = Live  
This appliance conforms to EC directive 2004/108/EC  
on Electromagnetic Compatibility and EC regulation no.  
1935/2004 of 27/10/2004 on materials intended for  
contact with food.  
before using your bread maker for the first  
time  
Wash all parts (see care and cleaning).  
This appliance should only be used on a flat heat  
resistant surface.  
key  
Do not place your hand inside the oven chamber after  
the bread pan has been removed as it will be very hot.  
Do not touch moving parts within the Bread Maker.  
Do not exceed the maximum flour and raising agent  
quantities specified in the recipes supplied.  
Do not place the Bread Maker in direct sun light, near  
hot appliances or in a draught. All these things can  
affect the internal temperature of the oven, which could  
spoil the results.  
Do not use this appliance outdoors.  
Do not operate the Bread Maker when it is empty as  
this could cause it serious damage.  
Do not use the oven chamber for any type of storage.  
Do not cover the steam vents in the lid and ensure  
there is adequate ventilation around the bread maker  
during operation.  
This appliance is not intended to be operated by  
means of an external timer or separate remote-control  
system.  
lid handle  
viewing window  
heating element  
bread pan handle  
kneader  
drive shaft  
drive coupling  
on/off switch  
measuring cup  
dual measuring spoon 1tsp & 1tbsp  
control panel  
display window  
timer indicator  
program status indicator  
crust colour indicators (light, medium, dark, rapid)  
delay timer buttons  
loaf size button  
start/stop button  
rapid bake button  
This appliance is not intended for use by persons  
(including children) with reduced physical, sensory or  
mental capabilities, or lack of experience and  
knowledge, unless they have been given supervision or  
crust colour button  
menu button  
loaf size indicators  
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how to measure ingredients (refer to  
illustrations 3 to 7)  
It is extremely important to use the exact measure of  
ingredients for best results.  
Always measure liquid ingredients in the see-through  
measuring cup with graduated markings provided.  
Liquid should just reach marking on cup at eye level,  
not above or below (see 3).  
Always use liquids at room temperature, 20ºC/68ºF,  
unless making bread using the rapid 1 hour cycle.  
Follow the instructions given in the recipe section.  
Always use the measuring spoon provided to measure  
smaller quantities of dry and liquid ingredients. Use the  
Bake  
Keep Warm  
– The loaf is in the final baking cycle.  
– The bread maker automatically goes  
into the Keep warm mode at the end of the baking  
cycle. It will stay on the keep warm mode for up to  
1hour or until the machine is turned off, which ever is  
soonest. Please note: the heating element will  
switch on and off and will glow intermittently  
during the keep warm cycle.  
End  
– end of program.  
using your Bread Maker  
(refer to illustration panel)  
1
slider to select between the following measure - 2 tsp,  
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2
3
4
Lift out the bread pan by the handle.  
Fit the kneader.  
Pour the water into the bread pan.  
Add the rest of the ingredients to the pan in the order  
listed in the recipes.  
1
1 tsp, 2 tbsp or 1 tbsp. Fill to the top and level off the  
spoon (see 6 & 7).  
on/off switch  
Ensure that all the ingredients are weighed accurately  
as incorrect measures will produce poor results.  
Insert the bread pan into the oven chamber and push  
down to ensure it is locked in position.  
Lower the handle and close the lid.  
Your Kenwood breadmaker is fitted with an ON/OFF  
switch and will not operate until the “on” switch is  
pressed.  
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Plug in and press the ON/OFF switch situated at the  
back of the breadmaker - the unit will beep and 3:25  
will appear in the display window.  
Always switch off and unplug your breadmaker after  
use.  
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10 Plug in and switch on - the unit will beep and default  
to setting 1 (3:25).  
11 Press the MENU button  
until the required program  
is selected. The breadmaker will default to 1Kg &  
medium crust colour. Note: If using the “RAPID  
BAKE” , just press the button and the program will  
start automatically.  
program status indicator ተ  
The program status indicator is situated in the display  
window and the indicator arrow will point to the stage  
of the cycle the breadmaker has reached as follows: -  
12 Select the loaf size by pressing the LOAF SIZE button  
until the indicator moves to the required loaf size.  
13 Select the crust colour by pressing the CRUST button  
until the indicator moves to the required crust  
colour (light, medium or dark).  
14 Press the START button . To stop or cancel the  
program press the START/STOP button for 2 – 3  
seconds.  
15 At the end of the baking cycle unplug the breadmaker  
16 Lift out the bread pan by the handle. Always use  
oven gloves as the pan handle will be hot.  
17 Then turn out onto a wire rack to cool.  
18 Leave the bread to cool for at least 30 minutes before  
slicing, to allow the steam to escape. The bread will  
be difficult to slice if hot.  
Pre-heat  
– The pre-heat feature only operates at the  
start of the wholewheat setting (30 minutes) and  
wholemeal rapid (5 minutes) to warm the ingredients  
before the first kneading stage begins. There is no  
kneader action during this period.  
Knead  
– The dough is either in the first or 2nd  
kneading stage or being knocked back between the  
rising cycles. During the last 10minutes of the 2nd  
Kneading cycle on setting (1), (3), (4) an alert will sound  
to tell you to add any additional ingredients manually.  
Rest  
– dough is being rested between the  
kneading cycles.  
19 Clean the bread pan and kneader immediately after  
use (see care and cleaning).  
Rise  
rising cycle.  
– the dough is in either the 1st, 2nd or 3rd  
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delay timer  
power interruption protection  
The Delay timer allows you to delay the bread making  
process up to 15 hours. The delayed start cannot be  
used with the “RAPID BAKE” program and is not  
recommended for use with either the dough, jam or  
gluten free settings.  
Your Bread Maker has an 8 minute power interruption  
protection in case the unit is accidentally unplugged  
during operation. The unit will continue the program if  
plugged back in straight away.  
IMPORTANT: When using this delayed start function  
you must not use perishable ingredients – things that  
‘go off’ easily at room temperature or above, such as  
milk, egg, cheese and yoghurt etc.  
care and cleaning  
IMPORTANT: unplug the Bread Maker and allow to  
cool before cleaning.  
Do not immerse either the Bread Maker body or the  
outside base of the bread pan in water.  
Do not use a dishwasher to clean bread pan.  
Dishwashing can damage the non-stick properties of  
the bread pan allowing bread to stick during baking.  
Do not use abrasive scouring pads or metal  
implements.  
Clean the bread pan and the kneader immediately  
To use the DELAY TIMER simply place the ingredients  
in the bread pan and lock the pan into the bread  
maker. Then:  
Press the MENU pad  
to choose the required  
program – the program cycle time is displayed.  
Select the crust colour and size required.  
Then set the delay timer.  
Press the (+) TIMER pad and keep pressing until the  
total time required is displayed. If you go past the  
required time press the (-) TIMER pad to go back. The  
timer pad when pressed, moves in 10 minute  
increments. You do not need to work out the difference  
between the program time selected and the total hours  
required as the bread maker will automatically include  
the setting cycle time.  
after each use by partially filling the pan with warm  
soapy water. Leave to soak for 5 to 10 minutes. To  
remove the kneader, turn clockwise and lift off. Finish  
cleaning with a soft cloth, rinse and dry.  
If the kneader cannot be removed after 10 minutes,  
hold the shaft from underneath the pan and twist back  
and forth until the kneader is released.  
Use a soft damp cloth to clean the outside and inside  
Example: Finished loaf required at 7am. If the  
breadmaker is set up with the required recipe  
ingredients at 10pm the evening before, total time to be  
set on the delayed timer is 9 hours.  
surfaces of the Bread Maker if necessary.  
The lid can be lifted off for cleaning.  
Press the MENU pad to  
choose your program e.g. 1  
and use the (+) timer pad to  
scroll the time in 10 minute  
increments to display ‘9:05’.  
If you go past ‘9:05’, simply  
press the (-) timer pad until  
you return to ‘9:05’.  
Press the start pad and the  
display colon (:) will flash.  
The timer will start to count  
down.  
If you make a mistake or  
wish to change the time set,  
press the START/STOP pad  
until it beeps. You can then  
reset the time.  
5
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Recipes (add the ingredients to the pan in the order listed in the recipes)  
Basic White Bread  
Program 1  
Ingredients  
Water  
500g  
245ml  
1tbsp  
350g  
1tbsp  
1tsp  
750g  
290ml  
112tbsp  
450g  
1Kg  
380ml  
112tbsp  
600g  
Vegetable oil  
Unbleached white bread flour  
Skimmed milk powder  
Salt  
4tsp  
112tsp  
2tbsp  
112tsp  
4tsp  
Sugar  
2tsp  
1tbsp  
1
1
Easy blend dried yeast  
1tsp  
1 2tsp  
1 2tsp  
tsp = 5 ml teaspoon  
tbsp = 15ml tablespoon  
Brioche Bread  
Program 4  
Ingredients  
500g  
130ml  
1
750g  
220ml  
2
1Kg  
260ml  
2
Milk  
Eggs  
Butter, melted  
Unbleached white bread flour  
Salt  
80g  
140g  
500g  
1tsp  
60g  
180g  
600g  
112tsp  
80g  
350g  
1tsp  
30g  
Sugar  
Easy blend dried yeast  
112tsp  
2tsp  
212tsp  
Wholemeal Seeded Bread  
Program 3  
Ingredients  
750g  
300mls  
1tbsp  
400g  
50g  
1Kg  
Water  
380mls  
112tbsp  
500g  
100g  
2tbsp  
112tsp  
1tbsp  
1tsp  
Vegetable Oil  
Wholemeal bread flour  
Unbleached white bread flour  
Skimmed milk powder  
Salt  
4tsp  
1tsp  
Sugar  
2tsp  
Easy blend dried yeast  
Pumpkin Seeds  
Sunflower seeds  
Poppy seeds  
1tsp  
3tsp  
3tsp  
3tsp  
3tsp  
2tsp  
3tsp  
Lightly toasted sesame seeds  
2tsp  
3tsp  
1. Add the seeds when the machine makes an audible sound during the 2nd kneading cycle.  
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Rapid White Bread  
Rapid Bake Button  
Ingredients  
1Kg  
350ml  
50ml  
1tbsp  
600g  
2tbsp  
1tsp  
Milk, lukewarm (32-35°C)  
Egg  
Vegetable oil  
Unbleached white bread flour  
Skimmed milk powder  
Salt  
Sugar  
4tsp  
Easy blend dried yeast  
4tsp  
1 Press the RAPID BAKE button and the program will start automatically.  
Bread rolls  
Program 8  
Ingredients  
1Kg  
240ml  
1
Water  
Egg  
Unbleached white bread flour  
450g  
1tsp  
2tsp  
25g  
Salt  
Sugar  
Butter  
Easy blend dried yeast  
For the topping:  
112tsp  
Egg yolk beaten with  
15ml (1tbsp) water  
1
Sesame seeds and poppy  
seeds, for sprinkling, optional  
1 At the end of the cycle, turn the dough out onto a lightly floured surface. Gently knock back the  
dough and divide into 12 equal pieces and hand shape.  
2 After shaping, leave the dough for a final proving then bake in your conventional oven.  
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granary bread flour  
ingredients  
The major ingredient in bread making is flour, so selecting  
the right one is the key to a successful loaf.  
A combination of white, wholemeal and rye flours mixed  
with malted whole wheat grains, which adds both texture  
and flavour. Use on its own or in combination with strong  
white flour.  
wheat flours  
Wheat flours make the best loaves. Wheat consists of an  
outer husk, often referred to as bran, and an inner kernel,  
which contains the wheat germ and endosperm. It is the  
protein within the endosperm which, when mixed with  
water, forms gluten. Gluten stretches like elastic and the  
gases given off by the yeast during fermentation are  
trapped, making the dough rise.  
non-wheat flours  
Other flours such as rye can be used with white and  
wholemeal bread flours to make traditional breads like  
pumpernickel or rye bread. Adding even a small amount  
adds a distinctive tang. Do not use on its own, as it will  
produce a sticky dough, which will produce a dense  
heavy loaf. Other grains such as millet, barley, buckwheat,  
cornmeal and oatmeal are low in protein and therefore do  
not develop sufficient gluten to produce a traditional loaf.  
white flours  
These flours have the outer bran and wheat germ  
removed, leaving the endosperm which is milled into a  
white flour. It is essential to use strong white flour or white  
bread flour, because this has a higher protein level,  
necessary for gluten development. Do not use plain white  
flour or self-raising flour for making yeast risen breads in  
your bread maker, as inferior loaves will be produced.  
There are several brands of white bread flour available,  
use a good quality one, preferably unbleached, for the  
best results.  
These flours can be used successfully in small quantities.  
Try replacing 10-20% of white bread flour with any of  
these alternatives.  
salt  
A small quantity of salt is essential in bread making for  
dough development and flavour. Use fine table salt or sea  
salt, not coarsely ground salt which is best kept for  
sprinkling on top of hand-shaped rolls, to give a crunchy  
texture. Low-salt substitutes are best avoided as most do  
not contain sodium.  
wholemeal flours  
Wholemeal flours include the bran and wheat germ, which  
gives the flour a nutty flavour and produces a coarser  
textured bread. Again strong wholemeal or wholemeal  
bread flour must be used. Loaves made with 100%  
wholemeal flour will be more dense than white loaves. The  
bran present in the flour inhibits the release of gluten, so  
wholemeal doughs rise more slowly. Use the special  
wholewheat programs to allow time for the bread to rise.  
For a lighter loaf, replace part of the wholemeal flour with  
white bread flour. You can make a quick wholemeal loaf  
using the rapid whole wheat setting.  
Salt strengthens the gluten structure and makes the  
dough more elastic.  
Salt inhibits yeast growth to prevent over-rising and  
stops the dough collapsing.  
Too much salt will prevent the dough rising sufficiently.  
sweeteners  
Use white or brown sugars, honey, malt extract, golden  
syrup, maple syrup, molasses or treacle.  
Sugar and liquid sweeteners contribute to the colour of  
bread, helping to add a golden finish to the crust.  
Sugar attracts moisture, so improving the keeping  
qualities.  
strong brown flour  
This can be used in combination with white flour, or on its  
own. It contains about 80-90% of the wheat kernel and  
so it produces a lighter loaf, which is still full of flavour. Try  
using this flour on the basic white cycle, replacing 50% of  
the strong white flour with strong brown flour. You may  
need to add a little extra liquid.  
Sugar provides food for the yeast, although not  
essential, as modern types of dried yeast are able to  
feed on the natural sugars and starches found in the  
flour, it will make the dough more active.  
Sweet breads have a moderate level of sugar with the  
fruit, glaze or icing adding extra sweetness. Use the  
sweet bread cycle for these breads.  
If substituting a liquid sweetener for sugar then the total  
liquid content of the recipe will need to be reduced  
slightly.  
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fats and oils  
If you wish to use fresh yeast note the following:  
6g fresh yeast = 1tsp dried yeast  
A small amount of fat or oil is often added to bread to  
give a softer crumb. It also helps to extend the freshness  
of the loaf. Use butter, margarine or even lard in small  
quantities up to 25 g (1 oz) or 22ml (11⁄2 tbsp.) vegetable  
oil. Where a recipe uses larger amounts so the flavour is  
more noticeable, butter will provide the best result.  
Mix the fresh yeast with 1tsp sugar and 2tbsp of the  
water (warm). Leave for 5 minutes until frothy.  
Then add to the rest of the ingredients in the pan.  
To get the best results the yeast quantity may need to  
be adjusted.  
Use the amounts stated in the recipes; too much could  
cause the bread to over-rise and spill over the top of  
the bread pan.  
Once a sachet of yeast is opened, it should be used  
within 48 hours, unless stated otherwise by the  
manufacturer. Re-seal after use. Resealed opened  
sachets can be stored in the freezer until required.  
Use dried yeast before its use by date, as the potency  
gradually deteriorates with time.  
You may find dried yeast, which has been  
manufactured especially for use in bread machines.  
This will also produce good results, though you may  
need to adjust the quantities recommended.  
Olive oil or sunflower oil can be used instead of butter,  
adjust the liquid content for amounts over 15ml (3 tsp)  
accordingly. Sunflower oil is a good alternative if you  
are concerned about the cholesterol level.  
Do not use low fat spreads as they contain up to 40%  
water so do not have the same properties as butter.  
liquid  
Some form of liquid is essential; usually water or milk is  
used. Water produces a crisper crust than milk. Water is  
often combined with skimmed milk powder. This is  
essential if using the time delay as fresh milk will  
deteriorate. For most programs water straight from the  
tap is fine, however on the rapid one-hour cycle it needs  
to be lukewarm.  
On very cold days measure the water and leave to  
stand at room temperature for 30 minutes before use. If  
using milk straight from the fridge do likewise.  
Buttermilk, yoghurt, soured cream and soft cheeses  
such as ricotta, cottage and fromage frais can all be  
used as part of the liquid content to produce a more  
moist, tender crumb. Buttermilk adds a pleasant,  
slightly sour note, not unlike that found in country style  
breads and sour doughs.  
Eggs may be added to enrich the dough, improve the  
colour of the bread and help to add structure and  
stability to the gluten during rising. If using eggs reduce  
the liquid content accordingly. Place the egg in a  
measuring cup and top up with liquid to the correct  
level for the recipe.  
yeast  
Yeast is available both fresh and dried. All the recipes in  
this book have been tested using easy blend, fast action  
dried yeast which does not require dissolving in water  
first. It is placed in a well in the flour where it is kept dry  
and separate from the liquid until mixing commences.  
For best results use dried yeast. The use of fresh yeast  
is not recommended as tends to give more variable  
results than dried yeast. Do not use fresh yeast with  
the delay timer.  
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adapting your own recipes  
removing, slicing and storing bread  
After you have baked some of the recipes, supplied in this  
booklet, you may wish to adapt a few of your own  
favourites, which previously have been mixed and  
kneaded by hand. Start by selecting one of the recipes in  
this booklet, which is similar to your recipe, and use it as  
a guide.  
For best results, once your loaf is baked, remove it  
from the machine and turn out of the bread pan  
immediately, although your bread maker will keep it  
warm for up to 1 hour if you are not around.  
Remove the bread pan from the machine using oven  
gloves, even if it is during the keep warm cycle. Turn  
the pan upside-down and shake several times to  
release the cooked bread. If the bread is difficult to  
remove, try gently knocking the corner of the bread  
pan on a wooden board, or rotate the base of the shaft  
underneath the bread pan.  
Read through the following guidelines to help you, and be  
prepared to make adjustments as you go along.  
Make sure you use the correct quantities for the bread  
maker. Do not exceed the recommended maximum. If  
necessary, reduce the recipe to match the flour and  
liquid quantities in the breadmaker recipes.  
The kneader should remain inside the bread pan when  
the bread is released, however occasionally it may  
remain inside the loaf of bread. If so, remove it before  
slicing the bread, using a heat resistant plastic utensil  
to prise it out. Do not use a metal implement as this  
may scratch the non-stick coating on the kneader.  
Leave the bread to cool for at least 30 minutes on a  
wire rack, to allow the steam to escape. The bread will  
be difficult to slice if cut hot.  
Always add the liquid to the bread pan first. Separate  
the yeast from the liquid by adding after the flour.  
Replace fresh yeast with easy blend dried yeast. Note:  
6g fresh yeast = 1tsp (5ml) dried yeast.  
Use skimmed milk powder and water instead of fresh  
milk, if using the timer delay setting.  
If your conventional recipe uses egg, add the egg as  
part of the total liquid measurement.  
storing  
Keep the yeast separate from the other ingredients in  
Home-made bread does not contain any preservatives so  
should be eaten within 2-3 days of baking. If not eating  
immediately, wrap in foil or place in a plastic bag and seal.  
the pan until mixing commences.  
Check the consistency of the dough during the first few  
minutes of mixing. Bread machines require a slightly  
softer dough, so you may need to add extra liquid. The  
dough should be wet enough to gradually relax back.  
Crispy French-style bread will soften on storage, so is  
best left uncovered until sliced.  
If you wish to keep your bread for a few days, store in  
the freezer. Slice the bread before freezing, for easy  
removal of the amount required.  
10  
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Vegetables such as grated carrot, courgette or cooked  
mashed potato can be added for flavour. You will need  
to reduce the liquid content of the recipe as these  
foods contain water. Start with less water and check  
the dough as it begins to mix and adjust if it is  
necessary.  
general hints and tips  
The results of your bread making are dependent on a  
number of different factors, such as the quality of  
ingredients, careful measuring, temperature and humidity.  
To help ensure successful results, there are a few hints  
and tips worth noting.  
Do not exceed the quantities given in recipes as you  
may damage your bread machine.  
The bread machine is not a sealed unit and will be  
affected by temperature. If it is a very hot day or the  
machine is used in a hot kitchen, then the bread is likely  
to rise more, than if it is cold. The optimum room  
temperature is between 20°C /68°F and 24°C/75°F.  
If the bread does not rise well try replacing the tap  
water with bottled water or boiled and cooled water. If  
your tap water is heavily chlorinated and fluorinated it  
may affect the bread rising. Hard water can also have  
this effect.  
On very cold days let the water from the tap stand at  
It is worth checking the dough after about 5 minutes of  
continuous kneading. Keep a flexible rubber spatula  
next to the machine, so you can scrape down the  
sides of the pan if some of the ingredients stick to the  
corners. Do not place near the kneader, or impede its  
movement. Also check the dough to see if it is the  
correct consistency. If the dough is crumbly or the  
machine seems to be labouring, add a little extra water.  
If the dough is sticking to the sides of the pan and  
doesn’t form a ball, add a little extra flour.  
room temperature for 30 minutes before use. Likewise  
with ingredients from the fridge.  
Use all ingredients at room temperature unless stated  
otherwise in the recipe eg. for the rapid 1 hour cycle  
you will need to warm the liquid.  
Add ingredients to the bread pan in the order  
suggested in the recipe. Keep the yeast dry and  
separate from any other liquids added to the pan, until  
mixing commences.  
Accurate measuring is probably the most crucial factor  
Do not open the lid during the proving or baking cycle  
as this may cause the bread to collapse.  
for a successful loaf. Most problems are due to  
inaccurate measuring or omitting an ingredient. Follow  
either metric or imperial measurements; they are not  
interchangeable. Use the measuring cup and spoon  
provided.  
Always use fresh ingredients, within their use by date.  
Perishable ingredients such as milk, cheese, vegetables  
and fresh fruits may deteriorate, especially in warm  
conditions. These should only be used in breads, which  
are made immediately.  
Do not add too much fat as it forms a barrier between  
the yeast and flour, slowing down the action of the  
yeast, which could result in a heavy compact loaf.  
Cut butter and other fats into small pieces before  
adding to the bread pan.  
Replace part of the water with fruit juices such as  
orange, apple or pineapple when making fruit flavoured  
breads.  
Vegetable cooking juices can be added as part of the  
liquid. Water from cooking potatoes contains starch,  
which is an additional source of food for the yeast, and  
helps to produce a well-risen, softer, longer lasting loaf.  
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troubleshooting guide  
Following are some typical problems that can occur when making bread in your bread maker. Please review the  
problems, their possible cause and the corrective action that should be taken to ensure successful bread making.  
PROBLEM  
POSSIBLE CAUSE  
SOLUTION  
LOAF SIZE AND SHAPE  
1. Bread does not rise  
enough  
• Wholemeal breads will be lower than  
white breads due to less gluten  
forming protein in whole wheat flour.  
• Not enough liquid.  
• Normal situation, no solution.  
• Increase liquid by 15ml/3tsp.  
• Assemble ingredients as listed in recipe.  
You may have used plain white flour  
instead of strong bread flour which has  
a higher gluten content.  
• Sugar omitted or not enough added.  
• Wrong type of flour used.  
• Do not use all-purpose flour.  
• For best results use only fast action  
“easy blend” yeast.  
• Wrong type of yeast used.  
• Not enough yeast added or too old.  
• Rapid bread cycle chosen.  
• Measure amount recommended and  
check expiry date on package.  
• This cycle produces shorter loaves. This  
is normal.  
Yeast and sugar came into contact  
with each other before kneading cycle.  
• Make sure they remain separate  
when added to the bread pan.  
2. Flat loaves,  
no rising.  
Yeast omitted.  
Yeast too old.  
• Liquid too hot.  
• Assemble ingredients as listed in recipe.  
• Check expiry date.  
• Use liquid at correct temperature for  
bread setting being used.  
Too much salt added.  
• If using timer, yeast got wet before  
bread making process started.  
• Use amount recommended.  
• Place dry ingredients into corners of pan  
and make slight well in centre of dry  
ingredients for yeast to protect it from  
liquids.  
3. Top inflated -  
mushroom-like in  
appearance.  
Too much yeast.  
Too much sugar.  
Too much flour.  
• Not enough salt.  
• Reduce yeast by 1/4tsp.  
• Reduce sugar by 1tsp.  
• Reduce flour by 6 to 9tsp.  
• Use amount of salt recommended in  
recipe.  
• Warm, humid weather.  
• Reduce liquid by 15ml/3 tsp and yeast  
by 1/4 tsp.  
4. Top and sides cave in. Too much liquid.  
Too much yeast.  
• Reduce liquid by 15ml/3tsp next time or  
add a little extra flour.  
• Use amount recommended in recipe or  
try a quicker cycle next time.  
• Chill the water or add milk straight from  
the fridge  
• High humidity and warm weather may  
have caused the dough to rise too fast.  
5. Gnarly, knotted top -  
not smooth.  
• Not enough liquid.  
Too much flour.  
• Increase liquid by 15ml/3tsp.  
• Measure flour acurately.  
Tops of loaves may not all be perfectly  
shaped, however, this does not affect  
wonderful flavour of bread.  
• Make sure dough is made under the  
best possible conditions.  
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troubleshooting guide (continued)  
PROBLEM  
POSSIBLE CAUSE  
SOLUTION  
LOAF SIZE AND SHAPE  
• Machine was placed in a draught or  
may have been knocked or jolted  
during rising.  
6. Collapsed  
while baking.  
• Reposition bread maker.  
• Exceeding capacity of bread pan.  
• Do not use more ingredients than  
recommended for large loaf (max. 1Kg).  
• Use amount of salt recommended in  
recipe.  
• Measure yeast acurately.  
• Reduce liquid by 15ml/3tsp and  
reduce yeast by 1/4tsp.  
• Not enough salt used or omitted. (salt  
helps prevent the dough over proving)  
Too much yeast.  
• Warm, humid weather.  
7. Loaves uneven  
shorter on one end.  
• Dough too dry and not allowed to rise  
evenly in pan.  
• Increase liquid by 15ml/3 tsp.  
BREAD TEXTURE  
8. Heavy dense texture.  
Too much flour.  
• Not enough yeast.  
• Measure accurately.  
• Measure right amount of  
recommended yeast.  
• Measure accurately.  
• Not enough sugar.  
9. Open, course, holey  
texture.  
• Salt omitted.  
Too much yeast.  
• Assemble ingredients as listed in recipe.  
• Measure right amount of recommended  
yeast.  
Too much liquid.  
• Reduce liquid by 15ml/3tsp.  
10. Centre of loaf is raw,  
not baked enough.  
Too much liquid.  
• Power cut during operation.  
• Reduce liquid by 15ml/3tsp.  
• If power is cut during operation,for  
more than 8 minutes you will need to  
remove the unbaked loaf from the pan  
and start again with fresh ingredients.  
• Reduce amounts to maximum  
quantities allowed.  
• Quantities were too large and machine  
could not cope.  
11. Bread doesn’t slice  
well, very sticky.  
• Sliced while too hot.  
• Allow bread to cool on rack at least  
30 minutes to release steam, before  
slicing.  
• Not using proper knife.  
• Use a good bread knife.  
CRUST COLOUR AND THICKNESS  
12. Dark crust colour/  
too thick.  
• DARK crust setting used.  
• Use medium or light setting the  
next time.  
13. Loaf of bread is burnt. • Bread maker malfunctioning.  
• Refer to “Service and customer care”  
section.  
14. Crust too light.  
• Bread not baked long enough.  
• Extend baking time.  
• No milk powder or fresh milk in recipe.  
• Add 15ml/3tsp skimmed milk powder  
or replace 50% of water with milk to  
encourage browning.  
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troubleshooting guide (continued)  
PROBLEM  
POSSIBLE CAUSE  
SOLUTION  
PAN PROBLEMS  
15. Kneader cannot  
be removed.  
You must add water to bread pan and  
allow kneader to soak before it can  
be removed.  
• Follow cleaning instructions after use.  
You may need to twist kneader slightly  
after soaking to loosen.  
16. Bread sticks to pan/  
difficult to shake out.  
• Can happen over prolonged use.  
• Breadmaker not switched on  
• Lightly wipe the inside of bread pan  
with vegetable oil.  
• Refer to “Service and customer care”  
section.  
MACHINE MECHANICS  
17. Breadmaker not  
operating/Kneader not  
moving.  
• Check on/off switch is in the ON position.  
• Pan not correctly located.  
• Delay timer selected.  
• Check the pan is locked in place.  
• Breadmaker will not start until the  
countdown reaches the program start  
time.  
18. Ingredients not mixed. • Did not start bread maker.  
• Forgot to put kneader in pan.  
• After programming control panel, press  
start button to turn bread maker on.  
• Always make sure kneader is on shaft  
in bottom of pan before adding  
ingredients.  
19. Burning odour noted  
during operation.  
• Ingredients spilled inside oven.  
• Be careful not to spill ingredients when  
adding to pan. Ingredients can burn on  
heating unit and cause smoke.  
• See “Service and Customer care”  
section.  
• Pan leaks.  
• Exceeding capacity of bread pan.  
• Do not use more ingredients than  
recommended in recipe and always  
measure ingredients accurately.  
20. Machine unplugged  
by mistake or power  
lost during use.  
• If machine is in knead cycle, discard ingredients and start again.  
• If machine is in rise cycle, remove dough from bread pan, shape and place in  
greased 23 x 12.5cm/9 x 5 in. loaf tin, cover and allow to rise until doubled in size.  
Use bake only setting 11 or bake in pre-heated conventional oven at  
How can I save  
the bread?.  
200ºC/400ºF/Gas mark 6 for 30-35 minutes or until golden brown.  
• If machine is in bake cycle, use the bake only setting 11 or bake in pre-heated  
conventional oven at 200ºC/400ºF/Gas mark 6 and remove top rack. Carefully  
remove pan from machine and place on bottom rack in oven. Bake until golden brown.  
21. E:01 appears on  
display and machine  
cannot be turned on.  
• Oven chamber too hot.  
• Unplug and allow to cool down for 30  
minutes.  
22. H:HH & E:EE  
• Bread machine is malfunctioning.  
Temperature sensor error  
• See “Service and Customer care”  
section.  
appears in display and  
machine does not operate.  
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UK only Guarantee  
service and customer care  
If your Bread Maker goes wrong within one year from  
the date you bought it, we will repair it (or replace it if  
necessary) free of charge provided:  
You have not misused, neglected or damaged it  
It has not been modified (unless by Kenwood)  
It is not second hand  
It has not been used commercially  
You have not fitted a plug incorrectly  
You supply your receipt to show when you bought it  
If the cord is damaged it must, for safety reasons, be  
replaced by KENWOOD or an authorised KENWOOD  
repairer.  
If you need help with:  
using your machine or  
servicing or repairs (in or out of guarantee)  
call Kenwood customer care on 023 9239 2333.  
Have your model number ready - it is located on  
the base of your Bread Maker.  
This guarantee does not affect your statutory rights.  
spares and attachments  
call 0870 2413653.  
other countries  
Contact the shop where you bought your Bread Maker.  
Designed and engineered by Kenwood in the UK.  
Made in China.  
IMPORTANT INFORMATION FOR CORRECT  
DISPOSAL OF THE PRODUCT IN ACCORDANCE  
WITH EC DIRECTIVE 2002/96/EC.  
At the end of its working life, the product must not be  
disposed of as urban waste.  
It must be taken to a special local authority differentiated  
waste collection centre or to a dealer providing this service.  
Disposing of a household appliance separately avoids  
possible negative consequences for the environment and  
health deriving from inappropriate disposal and enables  
the constituent materials to be recovered to obtain  
significant savings in energy and resources. As a reminder  
of the need to dispose of household appliances  
separately, the product is marked with a crossed-out  
wheeled dustbin.  
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