User manual KENWOOD BM350

[. . . ] Kenwood Limited, New Lane, Havant, Hampshire PO9 2NH, UK www. kenwoodworld. com 57762/2 BM350 1 2 3 7 8 9 13 14 15 19 20 4 5 6 10 11 12 1 13 500g 750g 1kg 16 17 18 before using your Kenwood appliance Read these instructions carefully and retain for future reference. Remove all packaging and any labels. safety Children should be supervised to ensure that they do not play with the appliance. Kenwood will not accept any liability if the appliance is subject to improper use, or failure to comply with these instructions. before plugging in Make sure your electricity supply is the same as the one shown on the underside of your Bread Maker. [. . . ] If substituting a liquid sweetener for sugar then the total liquid content of the recipe will need to be reduced slightly. 8 fats and oils A small amount of fat or oil is often added to bread to give a softer crumb. 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. 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. 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. If you wish to use fresh yeast note the following: 6g fresh yeast = 1tsp dried yeast Mix the fresh yeast with 1tsp sugar and 2tbsp of the water (warm). 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. 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. On very cold days measure the water and leave to stand at room temperature for 30 minutes before use. 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. 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. 9 adapting your own recipes After you have baked some of the recipes, supplied 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. Read through the following guidelines to help you, and be prepared to make adjustments as you go along. removing, slicing and storing bread Make sure you use the correct quantities for the bread maker. [. . . ] Loaves uneven shorter on one end. · Dough too dry and not allowed to rise evenly in pan. BREAD TEXTURE 8. · 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. · Allow bread to cool on rack at least 30 minutes to release steam, before slicing. · Use a good bread knife. · Quantities were too large and machine could not cope. [. . . ]