Baton Yaş Pasta Tarifi

<strong>BM</strong>

- <br />

´d°w<br />

English 2 - 19<br />

Português 20 - 39<br />

Español 40 - 59<br />

Türkçe 60 - 77<br />

Ïesky 78 - 96<br />

Magyar 97 - <br />

Polski - <br />

Русский - <br />

Ekkgmijά -

27<br />

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21<br />

22<br />

23<br />

26<br />

25<br />

24

1 2 3<br />

7 8 9<br />

13 14 15<br />

19 20

4 5 6<br />

10 11 12<br />

1 14<br />

g g 1kg<br />

16 17 18

efore using your <strong>Kenwood</strong> appliance<br />

● Read these instructions carefully and retain for future<br />

reference.<br />

● Remove all packaging and any labels.<br />

safety<br />

● Do not touch hot surfaces. Accessible surfaces are<br />

liable to get hot during use. Always use oven gloves to<br />

remove the hot bread pan.<br />

● To prevent spillages inside the oven chamber, always<br />

remove the bread pan from the machine before adding<br />

the ingredients. Ingredients that splash onto the heating<br />

element can burn and cause smoke.<br />

● Do not use this appliance if there is any visible sign of<br />

damage to the supply cord or if it has been accidentally<br />

dropped.<br />

● Do not immerse this appliance, the supply cord or the<br />

plug in water or any other liquid.<br />

● Always unplug this appliance after use, before fitting or<br />

removing parts or before cleaning.<br />

● Do not let the electrical supply cord hang over the edge<br />

of a work surface or allow it to touch hot surfaces such<br />

as a gas or electric hob.<br />

● This appliance should only be used on a flat heat<br />

resistant surface.<br />

● Do not place your hand inside the oven chamber after<br />

the bread pan has been removed as it will be very hot.<br />

● Do not touch moving parts within the Bread Maker.<br />

● Do not exceed the maximum flour and raising agent<br />

quantities specified in the recipes supplied.<br />

● Do not place the Bread Maker in direct sun light, near<br />

hot appliances or in a draught. All these things can<br />

affect the internal temperature of the oven, which could<br />

spoil the results.<br />

● Do not use this appliance outdoors.<br />

● Do not operate the Bread Maker when it is empty as<br />

this could cause it serious damage.<br />

● Do not use the oven chamber for any type of storage.<br />

● Do not cover the vents on the side of the machine and<br />

ensure there is adequate ventilation around the bread<br />

maker during operation.<br />

● This appliance is not intended to be operated by<br />

means of an external timer or separate remote-control<br />

system.<br />

● This appliance is not intended for use by persons<br />

(including children) with reduced physical, sensory or<br />

mental capabilities, or lack of experience and<br />

knowledge, unless they have been given supervision or<br />

instruction concerning use of the appliance by a person<br />

responsible for their safety.<br />

● Children should be supervised to ensure that they do<br />

not play with the appliance.<br />

● Only use the appliance for its intended domestic use.<br />

<strong>Kenwood</strong> will not accept any liability if the appliance is<br />

subject to improper use, or failure to comply with these<br />

instructions.<br />

before plugging in<br />

● Make sure your electricity supply is the same as the<br />

one shown on the underside of your Bread Maker.<br />

● This appliance conforms to EC directive //EC<br />

on Electromagnetic Compatibility and EC regulation no.<br />

/ of 27/10/ on materials intended for<br />

contact with food.<br />

before using your bread maker for the first<br />

time<br />

● Wash all parts (see care and cleaning).<br />

● Fit the lid (see care & cleaning).<br />

● Fit the automatic dispenser to the underside of the lid<br />

(see automatic dispenser).<br />

2

key<br />

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lid handle<br />

viewing window<br />

automatic dispenser<br />

heating element<br />

bread pan handle<br />

kneader<br />

drive shaft<br />

drive coupling<br />

on/off switch<br />

measuring cup<br />

dual measuring spoon 1tsp & 1tbsp<br />

control panel<br />

display window<br />

program status indicator<br />

crust colour indicators (light, medium, dark)<br />

delay timer buttons<br />

menu button<br />

loaf size button<br />

program button<br />

confirm button<br />

viewing light<br />

favourite button<br />

start/stop button<br />

rapid bake button<br />

cancel button<br />

crust colour button<br />

loaf size indicators<br />

how to measure ingredients (refer to<br />

illustrations 3 to 7)<br />

It is extremely important to use the exact measure of<br />

ingredients for best results.<br />

Always measure liquid ingredients in the see-through<br />

measuring cup with graduated markings provided.<br />

Liquid should just reach marking on cup at eye level,<br />

not above or below (see 3).<br />

Always use liquids at room temperature, 20ºC/68ºF,<br />

unless making bread using the rapid 1 hour cycle.<br />

Follow the instructions given in the recipe section.<br />

Always use the measuring spoon provided to measure<br />

smaller quantities of dry and liquid ingredients. Use the<br />

slider to select between the following measure - 1 ⁄2 tsp,<br />

1 tsp, 1 ⁄2 tbsp or 1 tbsp. Fill to the top and level off the<br />

spoon (see 6).<br />

on/off switch<br />

●<br />

●<br />

Your <strong>Kenwood</strong> breadmaker is fitted with an ON/OFF<br />

switch and will not operate until the “on” switch is<br />

pressed.<br />

Plug in and press the ON/OFF switch situated at the<br />

back of the breadmaker - the unit will beep and 1 ()<br />

will appear in the display window.<br />

Always switch off and unplug your breadmaker after<br />

use.<br />

program status indicator<br />

The program status indicator is situated in the display<br />

window and the indicator arrow will point to the stage<br />

of the cycle the breadmaker has reached as follows: -<br />

Pre-heat – The pre-heat feature only operates at the<br />

start of the wholewheat (30 minutes), wholewheat rapid<br />

(5 minutes) and gluten free (8 minutes) settings to warm<br />

the ingredients before the first kneading stage begins.<br />

There is no kneader action during this<br />

period.<br />

Knead – The dough is either in the first or 2nd<br />

kneading stage or being knocked back between the<br />

rising cycles. During the last 20 minutes of the 2nd<br />

Kneading cycle on setting (1), (2), (3). (4). (5). (6). (9),<br />

(10), (11) and (13) the automatic dispenser will operate<br />

and an alert will sound to tell you to add any additional<br />

ingredients manually.<br />

Rise – the dough is in either the 1st, 2nd or 3rd<br />

rising cycle.<br />

Bake – The loaf is in the final baking cycle.<br />

Keep Warm – The bread maker automatically goes<br />

into the Keep warm mode at the end of the baking<br />

cycle. It will stay on the keep warm mode for up to<br />

1hour or until the machine is turned off, which ever is<br />

soonest. Please note: the heating element will<br />

switch on and off and will glow intermittently<br />

during the keep warm cycle.<br />

3

using your Bread Maker<br />

(refer to illustration panel)<br />

1 Remove the bread pan by holding the handle and<br />

turning the pan to the back of the baking chamber.<br />

2 Fit the kneader.<br />

3 Pour the water into the bread pan.<br />

4 Add the rest of the ingredients to the pan in the order<br />

listed in the recipes.<br />

Ensure that all the ingredients are weighed accurately<br />

7 as incorrect measures will produce poor results.<br />

8 Insert the bread pan into the oven chamber by<br />

positioning the bread pan at an angle towards the<br />

back of the unit. Then lock the pan by turning it<br />

towards the front.<br />

9 Lower the handle and close the lid.<br />

10 Plug in and switch on - the unit will beep and default<br />

to setting 1 ().<br />

11 Press the MENU button until the required program<br />

is selected. The breadmaker will default to 1Kg &<br />

medium crust colour. Note: If using the “RAPID<br />

BAKE” , just press the button and the program will<br />

start automatically.<br />

12 Select the loaf size by pressing the LOAF SIZE<br />

button until the indicator moves to the required<br />

loaf size.<br />

13 Select the crust colour by pressing the CRUST button<br />

until the indicator moves to the required crust<br />

colour (light, medium or dark).<br />

14 Press the START/STOP button . To stop or cancel<br />

the program press the START/STOP button for<br />

2 -3 seconds.<br />

15 At the end of the baking cycle unplug the breadmaker.<br />

16 Remove the bread pan by holding the handle and<br />

turning the pan to the back of the baking chamber.<br />

Always use oven gloves as the pan handle<br />

will be hot and take care not to touch the<br />

automatic dispenser on the underside of<br />

the lid as this will also be hot.<br />

17 Then turn out onto a wire rack to cool.<br />

18 Leave the bread to cool for at least 30 minutes before<br />

slicing, to allow the steam to escape. The bread will<br />

be difficult to slice if hot.<br />

19 Clean the bread pan and kneader immediately after<br />

use (see care and cleaning).<br />

viewing light<br />

● The LIGHT button can be pressed at any time to view<br />

the program status in the display window or to check<br />

the progress of the dough inside the baking chamber.<br />

● The baking chamber viewing light will automatically<br />

switch off after 60 seconds..<br />

● If the light bulb stops working it must be replaced by<br />

KENWOOD or an authorised KENWOOD repairer (see<br />

service and customer care).<br />

automatic dispenser<br />

Your <strong>BM</strong> breadmaker is fitted with an automatic<br />

dispenser for releasing additional ingredients directly<br />

into the dough during the kneading cycle. This ensures<br />

that the ingredients are not overprocessed or crushed<br />

and are evenly distributed.<br />

to fit and use the automatic dispenser<br />

1 Fit the dispenser to the lid using the alignment<br />

arrows .<br />

● The dispenser will not locate and lock into position<br />

unless fitted the correct way round.<br />

● The breadmaker can be used without the dispenser<br />

fitted if required but the manual alert will still sound.<br />

2 Fill the dispenser with the required ingredients.<br />

3 The Automatic dispenser operates after approx. <br />

minutes of kneading and an audible alert sounds as<br />

well in case you need to add ingredients manually.<br />

hints & tips<br />

Not all ingredients are suitable for use with the<br />

automatic dispenser and for best results follow the<br />

guidelines below: -<br />

● Do not overfill the dispenser – follow the recommended<br />

quantities specified in the recipes supplied.<br />

● Keep the dispenser clean and dry to prevent<br />

ingredients sticking.<br />

● Cut ingredients roughly or lightly dust with flour to<br />

reduce stickiness, which may prevent the ingredients<br />

from being released.<br />

4

automatic dispenser usage chart<br />

ingredients suitable for use with comments<br />

the automatic dispenser<br />

Dried Fruit i.e Sultanas, Raisins, Yes Roughly chop and do not chop too small.<br />

Mixed Peel & Glace Cherries<br />

Do not use fruit soaked in syrup or alcohol.<br />

Lightly dust with flour to stop fruit sticking.<br />

Pieces cut too small may stick to the<br />

dispenser and may not be added to the<br />

dough.<br />

Nuts Yes Roughly chop and do not chop too small.<br />

Large Seeds i.e. Sunflower & Yes<br />

Pumpkin Seeds<br />

Small Seeds i.e. Poppy & No Very small seeds may fall out through the gap<br />

Sesame Seeds<br />

around the dispenser door.<br />

Best added manually or with other<br />

ingredients.<br />

Herbs – Fresh & Dried No Due to the small chopped size may fall out of<br />

the dispenser.<br />

Herbs are very light in weight and may not be<br />

released from the dispenser.<br />

Best added manually or with other<br />

ingredients.<br />

Fruit/Vegetables in No Oil may cause the ingredients to stick to<br />

Oil/Tomatoes/Olives<br />

the dispenser.<br />

May be used if well drained and dried<br />

thoroughly before adding to the dispenser.<br />

Ingredients with a high water No May stick to the dispenser.<br />

content i.e. raw fruit<br />

Cheese No May melt in dispenser.<br />

Add with other ingredients directly into the<br />

pan.<br />

Chocolate/Chocolate Chips No May melt in the dispenser.<br />

Added manually when alert sounds.<br />

5

ead/dough program chart<br />

program Total Program Time Automatic Dispenser operates & Keep Warm<br />

Medium Crust Colour manual alert for adding ingredients ✬✬<br />

✬<br />

g g 1Kg g g 1Kg<br />

1 basic White or Brown Bread Flour recipes 60<br />

2 white rapid Reduces the white cycle by 60<br />

approx. 25 minutes<br />

3 wholewheat Wholewheat or wholemeal flour 60<br />

recipes: 30 minute preheat<br />

4 wholewheat For use with granary flour and for a 60<br />

rapid quicker wholewheat loaf. Not<br />

suitable for % wholemeal loaves<br />

5 minute preheat<br />

5 french Produces a crisper crust and suited 60<br />

to loaves low in fat and sugar<br />

6 sweet High sugar bread recipes 60<br />

7 quick bread Non-yeast batter breads - 1Kg mix - 22<br />

8 cake Cake mixes - g mix - 22<br />

9 gluten free For use with gluten free flours - - 60<br />

and gluten free bread mixes.<br />

Max g flour wt: 8 minute preheat<br />

10 dough Dough for hand shaping and -<br />

baking in your own oven.<br />

11 Artisan Long dough cycle for preparation -<br />

dough of Artisan doughs<br />

12 jam For making jams - 20<br />

13 pizza dough Pizza dough recipes -<br />

14 bake Bake only feature. Can also be - - 60<br />

used to rewarm or crisp loaves<br />

already baked and cooled. Use<br />

timer buttons to change time required.<br />

rapid bake Produces loaves of bread in under - 60<br />

button 1 hour. Loaves require warm water,<br />

extra yeast and less salt.<br />

✬ An alert will sound before the end of the 2nd kneading cycle to add ingredients if the recipe recommends doing so.<br />

✬✬ The Bread maker will automatically go in to the keep warm mode at the end of the baking cycle. It will stay in the keep warm mode<br />

for up to 1hour or until the machine is turned off, which ever is soonest.<br />

6

delay timer<br />

The Delay timer allows you to delay the bread making<br />

process up to 15 hours. The delayed start cannot be<br />

used with the “RAPID BAKE” program or programs (7)<br />

to (13).<br />

IMPORTANT: When using this delayed start function<br />

you must not use perishable ingredients – things that<br />

‘go off’ easily at room temperature or above, such as<br />

milk, egg, cheese and yoghurt etc.<br />

To use the DELAY TIMER simply place the ingredients<br />

in the bread pan and lock the pan into the bread<br />

maker. Then:<br />

● Press the MENU button to choose the required<br />

program – the program cycle time is displayed.<br />

● Select the crust colour and size required.<br />

● Then set the delay timer.<br />

● Press the (+) TIMER button and keep pressing until the<br />

total time required is displayed. If you go past the<br />

required time press the (-) TIMER button to go back.<br />

The timer button when pressed, moves in 10 minute<br />

increments. You do not need to work out the difference<br />

between the program time selected and the total hours<br />

required as the bread maker will automatically include<br />

the setting cycle time.<br />

Example: Finished loaf required at 7am. If the<br />

breadmaker is set up with the required recipe<br />

ingredients at 10pm the evening before, total time to be<br />

set on the delayed timer is 9 hours.<br />

● Press the MENU button to<br />

choose your program e.g. 1<br />

and use the (+) TIMER<br />

button to scroll the time in 10<br />

minute increments to display<br />

‘’. If you go past ‘’,<br />

simply press the (-) TIMER<br />

button until you return to<br />

‘’.<br />

● Press the START/STOP<br />

button and the display colon<br />

(:) will flash. The timer will<br />

start to count down.<br />

● If you make a mistake or wish<br />

to change the time set, press<br />

the START/STOP button until<br />

the screen clears. You can<br />

then reset the time.<br />

7

favourite program<br />

The Favourite program allows you to create and store<br />

up to 5 of your own programs.<br />

to Create/Modify Own Program<br />

1 Plug in and switch on.<br />

2 Press the FAVOURITE button to select the program you<br />

wish to change from P1 to P5.<br />

3 Press the (P) PROGRAM button to start modifying the<br />

program.<br />

4 Use the DELAY TIMER buttons (-) & (+) to change the<br />

time required for each stage.<br />

5 Press the CONFIRM button to save the change and<br />

move to the next stage of the program.<br />

6 Repeat stage 3 to 5 until all stages have been<br />

programmed as required. The program status indicator<br />

shows what stage of the program you have reached.<br />

7 When the CONFIRM button is pressed for the last time<br />

after the keep warm stage a beep will sound and the<br />

program will be automatically saved.<br />

8 If you want to move back to the previous stage press<br />

the CANCEL button to change the time.<br />

to use the favourite program<br />

1 Plug in and switch on.<br />

2 Press the FAVOURITE button to choose the required<br />

program P1 to P5.<br />

3 Press the START/STOP button or select the delay timer<br />

function.<br />

P1 – P5 Favourite Pad Program Stages<br />

Stage Default Setting Min and Max Time Change Available<br />

1 Pre-Heat<br />

0mins<br />

0 – 60mins<br />

2 Knead 1<br />

3mins<br />

0 – 10mins<br />

3 Knead 2<br />

22mins<br />

0 – 30mins<br />

4 Rise 1<br />

20mins<br />

20 – 60mins<br />

5 Knead 3 15secs Non changeable<br />

Kneader will not operate if Rise 2 set to 0<br />

6 Rise 2<br />

30mins<br />

0 – 2hrs<br />

7 Knead 4 15secs Non changeable<br />

Kneader will not operate if Rise 3 set to 0<br />

8 Rise 3<br />

50mins<br />

0 – 2hrs<br />

9 Baking<br />

60mins<br />

0 – 1hr 30mins<br />

10 Keep Warm<br />

60mins<br />

0 – 60mins<br />

8

power interruption protection<br />

Your Bread Maker has an 8 minute power interruption<br />

protection in case the unit is accidentally unplugged<br />

during operation. The unit will continue the program if<br />

plugged back in straight away.<br />

care and cleaning<br />

● Unplug the bread maker and allow to cool<br />

completely before cleaning.<br />

● Do not immerse either the bread maker body or the<br />

outside base of the bread pan in water.<br />

● Do not use abrasive scouring pads or metal<br />

implements.<br />

● Use a soft damp cloth to clean the outside and inside<br />

surfaces of the bread maker if necessary.<br />

bread pan<br />

● Do not dishwash the bread pan.<br />

● Clean the bread pan and the kneader immediately<br />

after each use by partially filling the pan with warm<br />

soapy water. Leave to soak for 5 to 10 minutes. To<br />

remove the kneader, turn clockwise and lift off. Finish<br />

cleaning with a soft cloth, rinse and dry.<br />

If the kneader cannot be removed after 10 minutes,<br />

hold the shaft from underneath the pan and twist back<br />

and forth until the kneader is released.<br />

glass lid<br />

● Lift off the glass lid and clean with warm soapy water.<br />

● Do not dishwash the lid.<br />

● Ensure the lid is completely dry before refitting to the<br />

bread maker.<br />

automatic dispenser<br />

● Remove the automatic dispenser from the lid and wash<br />

in warm soapy water and if required use a soft brush to<br />

clean. Ensure the dispenser is completely dry before<br />

refitting to the lid.<br />

9

Recipes (add the ingredients to the pan in the order listed in the recipes)<br />

Basic White Bread Program 1<br />

Ingredients g g 1Kg<br />

Water ml ml ml<br />

Vegetable oil 1tbsp 1 1 ⁄2tbsp 1 1 ⁄2tbsp<br />

Unbleached white bread flour g g g<br />

Skimmed milk powder 1tbsp 4tsp 5tsp<br />

Salt 1tsp 1 1 ⁄2tsp 1 1 ⁄2tsp<br />

Sugar 2tsp 1tbsp 4tsp<br />

Easy blend dried yeast 1tsp 1 1 ⁄2tsp 1 1 ⁄2tsp<br />

tsp = 5 ml teaspoon<br />

tbsp = 15ml tablespoon<br />

Brioche Bread (use light crust colour) Program 6<br />

Ingredients g g 1Kg<br />

Milk ml ml ml<br />

Eggs 1 2 2<br />

Butter, melted 80g g g<br />

Unbleached white bread flour g g g<br />

Salt 1tsp 1 1 ⁄2tsp 1 1 ⁄2tsp<br />

Sugar 30g 60g 80g<br />

Easy blend dried yeast 1tsp 2tsp 2 1 ⁄2tsp<br />

Wholemeal Bread Program 3<br />

Ingredients g 1Kg<br />

Egg 1 plus 1 egg yolk 2<br />

Water See point 1 See point 1<br />

Lemon juice 1tbsp 1tbsp<br />

Honey 2tbsp 2tbsp<br />

Wholemeal bread flour g g<br />

Unbleached white bread flour 50g 60g<br />

Salt 2tsp 2tsp<br />

Easy blend dried yeast 1tsp 1 1 ⁄2tsp<br />

1 Put the egg/eggs into the measuring cup and add sufficient water to give: -<br />

Loaf size g 1Kg<br />

Liquid up to mls mls<br />

2 Pour into the bread pan with the honey and lemon juice.<br />

10

Rapid White Bread<br />

Rapid Bake Button<br />

Ingredients<br />

Water, lukewarm (°C)<br />

Vegetable oil<br />

Unbleached white bread flour<br />

Skimmed milk powder<br />

Salt<br />

Sugar<br />

Easy blend dried yeast<br />

1 Press the RAPID BAKE button and the program will start automatically.<br />

Bread rolls Program 10<br />

Ingredients<br />

Water<br />

1 At the end of the cycle, turn the dough out onto a lightly floured surface. Gently knock back the<br />

dough and divide into 12 equal pieces and hand shape.<br />

2 After shaping, leave the dough for a final proving then bake in your conventional oven.<br />

1Kg<br />

ml<br />

Egg 1<br />

Unbleached white bread flour<br />

Salt<br />

Sugar<br />

Butter<br />

Easy blend dried yeast<br />

For the topping:<br />

g<br />

1tsp<br />

2tsp<br />

25g<br />

1 1 ⁄2tsp<br />

Egg yolk beaten with<br />

15ml (1tbsp) water 1<br />

Sesame seeds and poppy<br />

seeds, for sprinkling, optional<br />

1Kg<br />

ml<br />

1tbsp<br />

g<br />

2tbsp<br />

1tsp<br />

4tsp<br />

4tsp<br />

11

ingredients<br />

The major ingredient in bread making is flour, so selecting<br />

the right one is the key to a successful loaf.<br />

wheat flours<br />

Wheat flours make the best loaves. Wheat consists of an<br />

outer husk, often referred to as bran, and an inner kernel,<br />

which contains the wheat germ and endosperm. It is the<br />

protein within the endosperm which, when mixed with<br />

water, forms gluten. Gluten stretches like elastic and the<br />

gases given off by the yeast during fermentation are<br />

trapped, making the dough rise.<br />

white flours<br />

These flours have the outer bran and wheat germ<br />

removed, leaving the endosperm which is milled into a<br />

white flour. It is essential to use strong white flour or white<br />

bread flour, because this has a higher protein level,<br />

necessary for gluten development. Do not use plain white<br />

flour or self-raising flour for making yeast risen breads in<br />

your bread maker, as inferior loaves will be produced.<br />

There are several brands of white bread flour available,<br />

use a good quality one, preferably unbleached, for the<br />

best results.<br />

wholemeal flours<br />

Wholemeal flours include the bran and wheat germ, which<br />

gives the flour a nutty flavour and produces a coarser<br />

textured bread. Again strong wholemeal or wholemeal<br />

bread flour must be used. Loaves made with %<br />

wholemeal flour will be more dense than white loaves. The<br />

bran present in the flour inhibits the release of gluten, so<br />

wholemeal doughs rise more slowly. Use the special<br />

wholewheat programs to allow time for the bread to rise.<br />

For a lighter loaf, replace part of the wholemeal flour with<br />

white bread flour. You can make a quick wholemeal loaf<br />

using the rapid whole wheat setting.<br />

strong brown flour<br />

This can be used in combination with white flour, or on its<br />

own. It contains about % of the wheat kernel and<br />

so it produces a lighter loaf, which is still full of flavour. Try<br />

using this flour on the basic white cycle, replacing 50% of<br />

the strong white flour with strong brown flour. You may<br />

need to add a little extra liquid.<br />

granary bread flour<br />

A combination of white, wholemeal and rye flours mixed<br />

with malted whole wheat grains, which adds both texture<br />

and flavour. Use on its own or in combination with strong<br />

white flour.<br />

non-wheat flours<br />

Other flours such as rye can be used with white and<br />

wholemeal bread flours to make traditional breads like<br />

pumpernickel or rye bread. Adding even a small amount<br />

adds a distinctive tang. Do not use on its own, as it will<br />

produce a sticky dough, which will produce a dense<br />

heavy loaf. Other grains such as millet, barley, buckwheat,<br />

cornmeal and oatmeal are low in protein and therefore do<br />

not develop sufficient gluten to produce a traditional loaf.<br />

These flours can be used successfully in small quantities.<br />

Try replacing % of white bread flour with any of<br />

these alternatives.<br />

salt<br />

A small quantity of salt is essential in bread making for<br />

dough development and flavour. Use fine table salt or sea<br />

salt, not coarsely ground salt which is best kept for<br />

sprinkling on top of hand-shaped rolls, to give a crunchy<br />

texture. Low-salt substitutes are best avoided as most do<br />

not contain sodium.<br />

● Salt strengthens the gluten structure and makes the<br />

dough more elastic.<br />

● Salt inhibits yeast growth to prevent over-rising and<br />

stops the dough collapsing.<br />

● Too much salt will prevent the dough rising sufficiently.<br />

sweeteners<br />

Use white or brown sugars, honey, malt extract, golden<br />

syrup, maple syrup, molasses or treacle.<br />

● Sugar and liquid sweeteners contribute to the colour of<br />

bread, helping to add a golden finish to the crust.<br />

● Sugar attracts moisture, so improving the keeping<br />

qualities.<br />

● Sugar provides food for the yeast, although not<br />

essential, as modern types of dried yeast are able to<br />

feed on the natural sugars and starches found in the<br />

flour, it will make the dough more active.<br />

● Sweet breads have a moderate level of sugar with the<br />

fruit, glaze or icing adding extra sweetness. Use the<br />

sweet bread cycle for these breads.<br />

● If substituting a liquid sweetener for sugar then the total<br />

liquid content of the recipe will need to be reduced<br />

slightly.<br />

12

fats and oils<br />

A small amount of fat or oil is often added to bread to<br />

give a softer crumb. It also helps to extend the freshness<br />

of the loaf. Use butter, margarine or even lard in small<br />

quantities up to 25 g (1 oz) or 22ml (11⁄2 tbsp.) vegetable<br />

oil. Where a recipe uses larger amounts so the flavour is<br />

more noticeable, butter will provide the best result.<br />

● Olive oil or sunflower oil can be used instead of butter,<br />

adjust the liquid content for amounts over 15ml (3 tsp)<br />

accordingly. Sunflower oil is a good alternative if you<br />

are concerned about the cholesterol level.<br />

● Do not use low fat spreads as they contain up to 40%<br />

water so do not have the same properties as butter.<br />

liquid<br />

Some form of liquid is essential; usually water or milk is<br />

used. Water produces a crisper crust than milk. Water is<br />

often combined with skimmed milk powder. This is<br />

essential if using the time delay as fresh milk will<br />

deteriorate. For most programs water straight from the<br />

tap is fine, however on the rapid one-hour cycle it needs<br />

to be lukewarm.<br />

● On very cold days measure the water and leave to<br />

stand at room temperature for 30 minutes before use. If<br />

using milk straight from the fridge do likewise.<br />

● Buttermilk, yoghurt, soured cream and soft cheeses<br />

such as ricotta, cottage and fromage frais can all be<br />

used as part of the liquid content to produce a more<br />

moist, tender crumb. Buttermilk adds a pleasant,<br />

slightly sour note, not unlike that found in country style<br />

breads and sour doughs.<br />

● Eggs may be added to enrich the dough, improve the<br />

colour of the bread and help to add structure and<br />

stability to the gluten during rising. If using eggs reduce<br />

the liquid content accordingly. Place the egg in a<br />

measuring cup and top up with liquid to the correct<br />

level for the recipe.<br />

yeast<br />

Yeast is available both fresh and dried. All the recipes in<br />

this book have been tested using easy blend, fast action<br />

dried yeast which does not require dissolving in water<br />

first. It is placed in a well in the flour where it is kept dry<br />

and separate from the liquid until mixing commences.<br />

● For best results use dried yeast. The use of fresh yeast<br />

is not recommended as tends to give more variable<br />

results than dried yeast. Do not use fresh yeast with<br />

the delay timer.<br />

If you wish to use fresh yeast note the following:<br />

6g fresh yeast = 1tsp dried yeast<br />

Mix the fresh yeast with 1tsp sugar and 2tbsp of the<br />

water (warm). Leave for 5 minutes until frothy.<br />

Then add to the rest of the ingredients in the pan.<br />

To get the best results the yeast quantity may need to<br />

be adjusted.<br />

● Use the amounts stated in the recipes; too much could<br />

cause the bread to over-rise and spill over the top of<br />

the bread pan.<br />

● Once a sachet of yeast is opened, it should be used<br />

within 48 hours, unless stated otherwise by the<br />

manufacturer. Re-seal after use. Resealed opened<br />

sachets can be stored in the freezer until required.<br />

● Use dried yeast before its use by date, as the potency<br />

gradually deteriorates with time.<br />

● You may find dried yeast, which has been<br />

manufactured especially for use in bread machines.<br />

This will also produce good results, though you may<br />

need to adjust the quantities recommended.<br />

13

adapting your own recipes<br />

After you have baked some of the recipes supplied, you<br />

may wish to adapt a few of your own favourites, which<br />

previously have been mixed and kneaded by hand. Start<br />

by selecting one of the recipes in this booklet, which is<br />

similar to your recipe, and use it as a guide.<br />

Read through the following guidelines to help you, and be<br />

prepared to make adjustments as you go along.<br />

● Make sure you use the correct quantities for the bread<br />

maker. Do not exceed the recommended maximum. If<br />

necessary, reduce the recipe to match the flour and<br />

liquid quantities in the breadmaker recipes.<br />

● Always add the liquid to the bread pan first. Separate<br />

the yeast from the liquid by adding after the flour.<br />

● Replace fresh yeast with easy blend dried yeast. Note:<br />

6g fresh yeast = 1tsp (5ml) dried yeast.<br />

● Use skimmed milk powder and water instead of fresh<br />

milk, if using the timer delay setting.<br />

● If your conventional recipe uses egg, add the egg as<br />

part of the total liquid measurement.<br />

● Keep the yeast separate from the other ingredients in<br />

the pan until mixing commences.<br />

● Check the consistency of the dough during the first few<br />

minutes of mixing. Bread machines require a slightly<br />

softer dough, so you may need to add extra liquid. The<br />

dough should be wet enough to gradually relax back.<br />

removing, slicing and storing bread<br />

● For best results, once your loaf is baked, remove it<br />

from the machine and turn out of the bread pan<br />

immediately, although your bread maker will keep it<br />

warm for up to 1 hour if you are not around.<br />

● Remove the bread pan from the machine using oven<br />

gloves, even if it is during the keep warm cycle. Turn<br />

the pan upside-down and shake several times to<br />

release the cooked bread. If the bread is difficult to<br />

remove, try gently knocking the corner of the bread<br />

pan on a wooden board, or rotate the base of the shaft<br />

underneath the bread pan.<br />

● The kneader should remain inside the bread pan when<br />

the bread is released, however occasionally it may<br />

remain inside the loaf of bread. If so, remove it before<br />

slicing the bread, using a heat resistant plastic utensil<br />

to prise it out. Do not use a metal implement as this<br />

may scratch the non-stick coating on the kneader.<br />

● Leave the bread to cool for at least 30 minutes on a<br />

wire rack, to allow the steam to escape. The bread will<br />

be difficult to slice if cut hot.<br />

storing<br />

Home-made bread does not contain any preservatives so<br />

should be eaten within days of baking. If not eating<br />

immediately, wrap in foil or place in a plastic bag and seal.<br />

● Crispy French-style bread will soften on storage, so is<br />

best left uncovered until sliced.<br />

● If you wish to keep your bread for a few days, store in<br />

the freezer. Slice the bread before freezing, for easy<br />

removal of the amount required.<br />

14

general hints and tips<br />

The results of your bread making are dependent on a<br />

number of different factors, such as the quality of<br />

ingredients, careful measuring, temperature and humidity.<br />

To help ensure successful results, there are a few hints<br />

and tips worth noting.<br />

The bread machine is not a sealed unit and will be<br />

affected by temperature. If it is a very hot day or the<br />

machine is used in a hot kitchen, then the bread is likely<br />

to rise more, than if it is cold. The optimum room<br />

temperature is between 20°C /68°F and 24°C/75°F.<br />

● On very cold days let the water from the tap stand at<br />

room temperature for 30 minutes before use. Likewise<br />

with ingredients from the fridge.<br />

● Use all ingredients at room temperature unless stated<br />

otherwise in the recipe eg. for the rapid 1 hour cycle<br />

you will need to warm the liquid.<br />

● Add ingredients to the bread pan in the order<br />

suggested in the recipe. Keep the yeast dry and<br />

separate from any other liquids added to the pan, until<br />

mixing commences.<br />

● Accurate measuring is probably the most crucial factor<br />

for a successful loaf. Most problems are due to<br />

inaccurate measuring or omitting an ingredient. Follow<br />

either metric or imperial measurements; they are not<br />

interchangeable. Use the measuring cup and spoon<br />

provided.<br />

● Always use fresh ingredients, within their use by date.<br />

Perishable ingredients such as milk, cheese, vegetables<br />

and fresh fruits may deteriorate, especially in warm<br />

conditions. These should only be used in breads, which<br />

are made immediately.<br />

● Do not add too much fat as it forms a barrier between<br />

the yeast and flour, slowing down the action of the<br />

yeast, which could result in a heavy compact loaf.<br />

● Cut butter and other fats into small pieces before<br />

adding to the bread pan.<br />

● Replace part of the water with fruit juices such as<br />

orange, apple or pineapple when making fruit flavoured<br />

breads.<br />

● Vegetable cooking juices can be added as part of the<br />

liquid. Water from cooking potatoes contains starch,<br />

which is an additional source of food for the yeast, and<br />

helps to produce a well-risen, softer, longer lasting loaf.<br />

● Vegetables such as grated carrot, courgette or cooked<br />

mashed potato can be added for flavour. You will need<br />

to reduce the liquid content of the recipe as these<br />

foods contain water. Start with less water and check<br />

the dough as it begins to mix and adjust if it is<br />

necessary.<br />

● Do not exceed the quantities given in recipes as you<br />

may damage your bread machine.<br />

● If the bread does not rise well try replacing the tap<br />

water with bottled water or boiled and cooled water. If<br />

your tap water is heavily chlorinated and fluorinated it<br />

may affect the bread rising. Hard water can also have<br />

this effect.<br />

● It is worth checking the dough after about 5 minutes of<br />

continuous kneading. Keep a flexible rubber spatula<br />

next to the machine, so you can scrape down the<br />

sides of the pan if some of the ingredients stick to the<br />

corners. Do not place near the kneader, or impede its<br />

movement. Also check the dough to see if it is the<br />

correct consistency. If the dough is crumbly or the<br />

machine seems to be labouring, add a little extra water.<br />

If the dough is sticking to the sides of the pan and<br />

doesn’t form a ball, add a little extra flour.<br />

● Do not open the lid during the proving or baking cycle<br />

as this may cause the bread to collapse.<br />

15

troubleshooting guide<br />

Following are some typical problems that can occur when making bread in your bread maker. Please review the<br />

problems, their possible cause and the corrective action that should be taken to ensure successful bread making.<br />

PROBLEM POSSIBLE CAUSE SOLUTION<br />

LOAF SIZE AND SHAPE<br />

1. Bread does not rise<br />

enough<br />

• Wholemeal breads will be lower than<br />

white breads due to less gluten<br />

forming protein in whole wheat flour.<br />

• Not enough liquid.<br />

• Sugar omitted or not enough added.<br />

• Wrong type of flour used.<br />

• Wrong type of yeast used.<br />

• Not enough yeast added or too old.<br />

• Rapid bread cycle chosen.<br />

• Yeast and sugar came into contact<br />

with each other before kneading cycle.<br />

• Normal situation, no solution.<br />

• Increase liquid by 15ml/3tsp.<br />

• Assemble ingredients as listed in recipe.<br />

• You may have used plain white flour<br />

instead of strong bread flour which has<br />

a higher gluten content.<br />

• Do not use all-purpose flour.<br />

• For best results use only fast action<br />

“easy blend” yeast.<br />

• Measure amount recommended and<br />

check expiry date on package.<br />

• This cycle produces shorter loaves. This<br />

is normal.<br />

• Make sure they remain separate<br />

when added to the bread pan.<br />

2. Flat loaves,<br />

no rising.<br />

3. Top inflated -<br />

mushroom-like in<br />

appearance.<br />

4. Top and sides cave in.<br />

5. Gnarly, knotted top -<br />

not smooth.<br />

• Yeast omitted.<br />

• Yeast too old.<br />

• Liquid too hot.<br />

• Too much salt added.<br />

• If using timer, yeast got wet before<br />

bread making process started.<br />

• Too much yeast.<br />

• Too much sugar.<br />

• Too much flour.<br />

• Not enough salt.<br />

• Warm, humid weather.<br />

• Too much liquid.<br />

• Too much yeast.<br />

• High humidity and warm weather may<br />

have caused the dough to rise too fast.<br />

• Not enough liquid.<br />

• Too much flour.<br />

• Tops of loaves may not all be perfectly<br />

shaped, however, this does not affect<br />

wonderful flavour of bread.<br />

16<br />

• Assemble ingredients as listed in recipe.<br />

• Check expiry date.<br />

• Use liquid at correct temperature for<br />

bread setting being used.<br />

• Use amount recommended.<br />

• Place dry ingredients into corners of pan<br />

and make slight well in centre of dry<br />

ingredients for yeast to protect it from<br />

liquids.<br />

• Reduce yeast by 1 /4tsp.<br />

• Reduce sugar by 1tsp.<br />

• Reduce flour by 6 to 9tsp.<br />

• Use amount of salt recommended in<br />

recipe.<br />

• Reduce liquid by 15ml/3 tsp and yeast<br />

by 1 /4 tsp.<br />

• Reduce liquid by 15ml/3tsp next time or<br />

add a little extra flour.<br />

• Use amount recommended in recipe or<br />

try a quicker cycle next time.<br />

• Chill the water or add milk straight from<br />

the fridge<br />

• Increase liquid by 15ml/3tsp.<br />

• Measure flour acurately.<br />

• Make sure dough is made under the<br />

best possible conditions.

troubleshooting guide (continued)<br />

PROBLEM POSSIBLE CAUSE SOLUTION<br />

LOAF SIZE AND SHAPE<br />

6. Collapsed<br />

• Reposition bread maker.<br />

while baking.<br />

• Machine was placed in a draught or<br />

may have been knocked or jolted<br />

during rising.<br />

• Exceeding capacity of bread pan.<br />

• Not enough salt used or omitted. (salt<br />

helps prevent the dough over proving)<br />

• Too much yeast.<br />

• Warm, humid weather.<br />

• Do not use more ingredients than<br />

recommended for large loaf (max. 1Kg).<br />

• Use amount of salt recommended in<br />

recipe.<br />

• Measure yeast acurately.<br />

• Reduce liquid by 15ml/3tsp and<br />

reduce yeast by 1 /4tsp.<br />

7. Loaves uneven<br />

shorter on one end.<br />

8. Heavy dense texture.<br />

• Dough too dry and not allowed to rise<br />

evenly in pan.<br />

• Too much flour.<br />

• Not enough yeast.<br />

• Not enough sugar.<br />

BREAD TEXTURE<br />

• Increase liquid by 15ml/3 tsp.<br />

• Measure accurately.<br />

• Measure right amount of<br />

recommended yeast.<br />

• Measure accurately.<br />

9. Open, course, holey<br />

texture.<br />

Centre of loaf is raw,<br />

not baked enough.<br />

• Salt omitted.<br />

• Too much yeast.<br />

• Too much liquid.<br />

• Too much liquid.<br />

• Power cut during operation.<br />

• Quantities were too large and machine<br />

could not cope.<br />

• Assemble ingredients as listed in recipe.<br />

• Measure right amount of recommended<br />

yeast.<br />

• Reduce liquid by 15ml/3tsp.<br />

• Reduce liquid by 15ml/3tsp.<br />

• If power is cut during operation for more<br />

than 8 minutes you will need to remove the<br />

unbaked loaf from the pan and start again<br />

with fresh ingredients.<br />

• Reduce amounts to maximum<br />

quantities allowed.<br />

Bread doesn’t slice<br />

well, very sticky.<br />

Dark crust colour/<br />

too thick.<br />

• Sliced while too hot.<br />

• Not using proper knife.<br />

CRUST COLOUR AND THICKNESS<br />

• DARK crust setting used.<br />

• Allow bread to cool on rack at least<br />

30 minutes to release steam, before<br />

slicing.<br />

• Use a good bread knife.<br />

• Use medium or light setting the<br />

next time.<br />

Loaf of bread is burnt.<br />

Crust too light.<br />

• Bread maker malfunctioning.<br />

• Bread not baked long enough.<br />

• No milk powder or fresh milk in recipe.<br />

17<br />

• Refer to “Service and customer care”<br />

section.<br />

• Extend baking time.<br />

• Add 15ml/3tsp skimmed milk powder<br />

or replace 50% of water with milk to<br />

encourage browning.

troubleshooting guide (continued)<br />

PROBLEM POSSIBLE CAUSE SOLUTION<br />

PAN PROBLEMS<br />

Kneader cannot<br />

be removed.<br />

• You must add water to bread pan and<br />

allow kneader to soak before it can<br />

be removed.<br />

• Follow cleaning instructions after use.<br />

You may need to twist kneader slightly<br />

after soaking to loosen.<br />

Bread sticks to pan/<br />

difficult to shake out.<br />

Breadmaker not<br />

operating/Kneader not<br />

moving.<br />

• Can happen over prolonged use.<br />

MACHINE MECHANICS<br />

• Breadmaker not switched on<br />

• Pan not correctly located.<br />

• Delay timer selected.<br />

• Lightly wipe the inside of bread pan<br />

with vegetable oil.<br />

• Refer to “Service and customer care”<br />

section.<br />

• Check on/off switch is in the ON position.<br />

• Check the pan is locked in place.<br />

• Breadmaker will not start until the<br />

countdown reaches the program start<br />

time.<br />

Ingredients not mixed.<br />

Burning odour noted<br />

during operation.<br />

• Did not start bread maker.<br />

• Forgot to put kneader in pan.<br />

• Ingredients spilled inside oven.<br />

• Pan leaks.<br />

• Exceeding capacity of bread pan.<br />

• After programming control panel, press<br />

start button to turn bread maker on.<br />

• Always make sure kneader is on shaft<br />

in bottom of pan before adding<br />

ingredients.<br />

• Be careful not to spill ingredients when<br />

adding to pan. Ingredients can burn on<br />

heating unit and cause smoke.<br />

• See “Service and Customer care”<br />

section.<br />

• Do not use more ingredients than<br />

recommended in recipe and always<br />

measure ingredients accurately.<br />

Machine unplugged<br />

by mistake or power<br />

lost during use.<br />

How can I save<br />

the bread?.<br />

• If machine is in knead cycle, discard ingredients and start again.<br />

• If machine is in rise cycle, remove dough from bread pan, shape and place in<br />

greased 23 x cm/9 x 5 in. loaf tin, cover and allow to rise until doubled in size.<br />

Use bake only setting 14 or bake in pre-heated conventional oven at<br />

ºC/ºF/Gas mark 6 for minutes or until golden brown.<br />

• If machine is in bake cycle, use the bake only setting 14 or bake in pre-heated<br />

conventional oven at ºC/ºF/Gas mark 6 and remove top rack. Carefully<br />

remove pan from machine and place on bottom rack in oven. Bake until golden brown.<br />

E appears on<br />

display and machine<br />

cannot be turned on.<br />

• Oven chamber too hot.<br />

• Unplug and allow to cool down for 30<br />

minutes.<br />

H:HH & E:EE<br />

appears in display and<br />

machine does not operate.<br />

• Bread machine is malfunctioning.<br />

Temperature sensor error<br />

• See “Service and Customer care” section.<br />

18

service and customer care<br />

●<br />

If the cord is damaged it must, for safety reasons, be<br />

replaced by KENWOOD or an authorised KENWOOD<br />

repairer.<br />

If you need help with:<br />

● using your appliance or<br />

● servicing or repairs<br />

Contact the shop where you bought your Bread Maker.<br />

●<br />

●<br />

Designed and engineered by <strong>Kenwood</strong> in the UK.<br />

Made in China.<br />

IMPORTANT INFORMATION FOR CORRECT<br />

DISPOSAL OF THE PRODUCT IN ACCORDANCE<br />

WITH EC DIRECTIVE /96/EC.<br />

At the end of its working life, the product must not be<br />

disposed of as urban waste.<br />

It must be taken to a special local authority differentiated<br />

waste collection centre or to a dealer providing this service.<br />

Disposing of a household appliance separately avoids<br />

possible negative consequences for the environment and<br />

health deriving from inappropriate disposal and enables<br />

the constituent materials to be recovered to obtain<br />

significant savings in energy and resources. As a reminder<br />

of the need to dispose of household appliances<br />

separately, the product is marked with a crossed-out<br />

wheeled dustbin.<br />

19

Português<br />

Antes de ler, por favor desdobre a primeira página, que contém as ilustrações<br />

antes de usar o seu aparelho <strong>Kenwood</strong><br />

● Leia atentamente estas instruções e guarde-as para<br />

consulta futura.<br />

● Retire todas as embalagens e eventuais etiquetas.<br />

segurança<br />

●<br />

●<br />

●<br />

●<br />

●<br />

●<br />

●<br />

●<br />

●<br />

●<br />

●<br />

●<br />

●<br />

●<br />

●<br />

Não toque nas superfícies quentes. É provável que as<br />

superfícies expostas fiquem quentes durante a<br />

utilização. Use sempre luvas de forno para retirar a<br />

forma de pão quente.<br />

Para evitar salpicar o interior da cuba do forno, retire<br />

sempre a forma de pão da máquina antes de adicionar<br />

os ingredientes. Os ingredientes que se derramem<br />

sobre o elemento de aquecimento podem queimar e<br />

dar origem a fumo.<br />

Não use este aparelho se existirem sinais visíveis de<br />

danos no cabo de alimentação ou se o aparelho tiver<br />

caído ao chão acidentalmente.<br />

Não mergulhe este aparelho, o cabo de alimentação<br />

nem a ficha em água ou em qualquer outro líquido.<br />

Desligue sempre este aparelho da tomada depois de o<br />

usar, antes de colocar ou de retirar peças ou antes de<br />

o limpar.<br />

Não deixe o cabo eléctrico pendurado na borda da<br />

superfície de trabalho nem deixe que este toque em<br />

superfícies quentes tais como um bico de fogão a gás<br />

ou eléctrico.<br />

Este aparelho só deve ser usado sobre uma superfície<br />

plana resistente ao calor.<br />

Não ponha a sua mão dentro da cuba do forno depois<br />

de ter retirado a forma de pão pois a cuba estará muito<br />

quente.<br />

Não toque nas peças móveis existentes no interior da<br />

Máquina de Pão.<br />

Não exceda a capacidade máxima de farinha e<br />

quantidade de fermento especificados nas receitas<br />

fornecidas.<br />

Não exponha a Máquina de Pão à luz directa do sol,<br />

nem a coloque perto de aparelhos quentes ou em<br />

sítios onde haja correntes de ar. Todos estes factores<br />

podem afectar a temperatura interna do forno,<br />

podendo estragar os resultados.<br />

Não use este aparelho ao ar livre.<br />

Não ligue a Máquina de Pão com ela vazia pois isso<br />

daria origem a danos graves.<br />

Não use a cuba do forno para guardar seja o que for.<br />

Não cubra as saídas de ar do lado da máquina e<br />

assegure uma ventilação adequada à volta da máquina<br />

de fazer pão enquanto esta está a funcionar.<br />

● Este aparelho não foi concebido para operar com<br />

temporizadores externos nem por sistema de controlo<br />

remoto separado.<br />

● Este electrodoméstico não deverá ser utilizado por<br />

pessoas (incluindo crianças) com capacidades mentais,<br />

sensoriais ou físicas reduzidas ou com falta de<br />

experiência e conhecimento, a não ser que sejam<br />

supervisionadas ou instruídas sobre o uso do<br />

electrodoméstico por uma pessoa responsável pela<br />

sua segurança.<br />

● As crianças devem ser vigiadas para garantir que não<br />

brincam com o electrodoméstico.<br />

● Use o aparelho apenas para o fim doméstico a que se<br />

destina. A <strong>Kenwood</strong> não se responsabiliza caso o<br />

aparelho seja utilizado de forma inadequada, ou caso<br />

estas instruções não sejam respeitadas.<br />

antes de ligar à tomada<br />

● Certifique-se de que a alimentação eléctrica<br />

corresponde ao valor indicado na parte inferior da<br />

Máquina de Pão.<br />

● Este aparelho está em conformidade com a directiva<br />

//EC da CEE sobre Compatibilidade<br />

Electromagnética e o regulamento da CEE nº.<br />

/ de 27/10/ sobre materiais concebidos<br />

para estarem em contacto com alimentos.<br />

antes de usar a sua máquina de pão pela<br />

primeira vez<br />

● Lave todas as peças (ver cuidados e limpeza).<br />

● Insira a tampa (ver cuidados e limpeza).<br />

● Insira o distribuidor automático na parte de baixo da<br />

tampa (ver distribuidor automático).<br />

20

chave<br />

<br />

<br />

<br />

<br />

<br />

<br />

<br />

<br />

<br />

<br />

<br />

puxador da tampa<br />

visor de controlo<br />

distribuidor automático<br />

elemento de aquecimento<br />

pega da forma de pão<br />

amassador<br />

veio de accionamento<br />

acoplamento de accionamento<br />

botão ligar/desligar (on/off)<br />

copo medidor<br />

colher de medição dupla 1 clh. chá & 1 clh. sopa<br />

painel de comando<br />

visor<br />

indicador do estado do programa<br />

indicadores da tonalidade da côdea (claro, médio,<br />

escuro, rápido)<br />

botões do temporizador<br />

botão do menu<br />

botão de tamanho do pão<br />

botão de programação<br />

botão de confirmação<br />

luz de observação<br />

botão de programas favoritos<br />

botão Iniciar/Parar<br />

botão de cozedura rápida<br />

botão Cancelar<br />

botão de tonalidade da côdea<br />

indicadores do tamanho do pão<br />

●<br />

●<br />

●<br />

como medir os ingredientes (ver figuras 3 a 7)<br />

É extremamente importante usar a quantidade exacta<br />

de ingredientes para obter os melhores resultados<br />

possíveis.<br />

Meça sempre os ingredientes líquidos no copo<br />

medidor transparente com as marcas graduadas,<br />

fornecido junto com o aparelho. O líquido deverá atingir<br />

a marca no copo, ao nível dos olhos, nem acima nem<br />

abaixo (ver 3).<br />

Use sempre os líquidos à temperatura ambiente (20 ºC),<br />

excepto ao fazer pão usando o ciclo rápido de 1 hora.<br />

Siga as instruções fornecidas na secção das receitas.<br />

Use sempre a colher de medição fornecida para medir<br />

quantidades mais pequenas de ingredientes secos ou<br />

líquidos. Use o comando deslizante para seleccionar<br />

entre as medidas - 1⁄2 clh. de chá, 1 clh. de chá, 1⁄2<br />

clh. de sopa ou 1 clh. de sopa. Encha até cima e nivele<br />

a colher (ver 6).<br />

21<br />

botão ligar/desligar (on/off)<br />

●<br />

●<br />

A sua máquina de fazer pão <strong>Kenwood</strong> encontra-se<br />

equipada com um botão LIGAR/DESLIGAR (ON/OFF) e<br />

só começa a funcionar quando se pressiona no botão<br />

"ON" (Ligar).<br />

Ligue à tomada e prima o interruptor ON/OFF <br />

situado na parte de trás da máquina de pão – a<br />

unidade apita e aparece 1 () no visor.<br />

Desligue sempre a sua máquina de fazer pão e retire<br />

da tomada após a sua utilização.<br />

indicador do estado do programa<br />

O indicador do estado do programa está situado no<br />

visor e a seta indicadora aponta para o estado do ciclo<br />

que a máquina de pão atingiu, assim: -<br />

Pré-aquecimento A função de pré-aquecimento só<br />

funciona no início da regulação para pão integral (30<br />

minutos), pão integral rápido (5 minutos) e sem glúten<br />

(8 minutos), para aquecer os ingredientes antes do<br />

início da primeira fase de amassadura. Não há<br />

amassadura durante este período.<br />

Amassar – A massa de pão está na 1ª ou na 2ª<br />

fase de amassar ou em repouso entre os ciclos de<br />

levedagem. Durante os últimos 20 minutos da 2ª fase<br />

de amassar na regulação (1), (2), (3), (4), (5), (6), (9),<br />

(10), (11) e (13) o distribuidor automático funcionará e<br />

emitirá um som para o avisar que deve ou pode<br />

adicionar manualmente quaisquer ingredientes<br />

adicionais.<br />

Levedação A massa está no 1º, no 2º ou no 3º ciclo<br />

de levedação.<br />

Cozedura O pão está no ciclo de cozedura final.<br />

Manter quente A máquina de pão entra<br />

automaticamente em modo de Manter Quente no final<br />

do ciclo de cozedura. Mantém-se em modo de manter<br />

quente durante o máximo de 1 hora ou até a máquina<br />

ser desligada, conforme o que acontecer primeiro.<br />

Atenção: o elemento de aquecimento liga e<br />

desliga e brilha intermitentemente durante o<br />

ciclo de manter quente.

usar a sua Máquina de Pão<br />

(ver o painel de ilustrações)<br />

1 Remova a forma de pão segurando-a pela pega e<br />

girando-a para trás do forno de cozedura.<br />

2 Coloque o amassador.<br />

3 Deite a água na forma de pão.<br />

4 Adicione os restantes ingredientes na forma de pão<br />

pela ordem indicada nas receitas.<br />

Certifique-se de que todos os ingredientes são<br />

pesados com exactidão dado que quantidades<br />

7 incorrectas produzirão fracos resultados.<br />

8 Insira a forma de pão dentro do forno de cozedura,<br />

posicionando-a numa posição angulada e girando-a<br />

para trás do forno. Prenda-a depois girando-a para a<br />

frente.<br />

9 Baixe o manípulo e feche a tampa.<br />

10 Ligue à tomada e ligue a máquina – a unidade irá<br />

apitar e por defeito iniciar na definição 1 ().<br />

11 Prima o botão de MENU até o programa<br />

pretendido ficar seleccionado. A máquina de pão<br />

adoptará por defeito 1 kg e tonalidade média da<br />

côdea. Nota: Se usar “COZEDURA RÁPIDA” ,<br />

basta premir o botão; o programa começa de<br />

imediato.<br />

12 Seleccione o tamanho do pão premindo o botão de<br />

TAMANHO DO PÃO até o indicador indicar o<br />

tamanho de pão pretendido.<br />

13 Seleccione a tonalidade da côdea premindo o botão<br />

de CÔDEA até o indicador indicar a tonalidade da<br />

côdea pretendida (claro, médio ou escuro).<br />

14 Pressione o botão INICIAR/PARAR . Para parar ou<br />

cancelar o programa pressione o botão<br />

INICIAR/PARAR durante 2 a 3 segundos.<br />

15 Desligue a máquina de pão da tomada no final do<br />

ciclo de cozedura.<br />

16 Remova a forma de pão segurando-a pela pega e<br />

girando-a para trás do forno de cozedura.<br />

Utilize sempre luvas de forno uma vez que a<br />

pega da forma estará quente e não toque<br />

no distribuidor automático que se encontra<br />

na parte de baixo da tampa, porque também<br />

estará quente.<br />

17 Depois desenforme o pão sobre uma grelha, para<br />

arrefecer.<br />

18 Deixe o pão arrefecer durante pelo menos 30<br />

minutos antes de o cortar às fatias, para deixar sair o<br />

vapor. Se o pão estiver quente, será difícil cortá-lo.<br />

19 Limpe a forma de pão e o amassador imediatamente<br />

após a sua utilização (ver “cuidados e limpeza”).<br />

22<br />

luz de observação<br />

● O botão da LUZ pode ser pressionado em qualquer<br />

altura para ver em que posição se encontra o<br />

programa na janela do mostrador ou para verificar o<br />

progresso da massa dentro do forno.<br />

● A luz dentro do forno apaga-se automaticamente após<br />

60 segundos.<br />

● Se a lâmpada deixar de funcionar, deve ser substituída<br />

pela KENWOOD ou por um reparador KENWOOD<br />

autorizado (ver serviço e cuidados ao cliente).<br />

distribuidor automático<br />

A sua máquina de fazer pão <strong>BM</strong> está equipada<br />

com um distribuidor automático para poder juntar<br />

ingredientes adicionais directamente à massa durante<br />

o ciclo de amassar. Assegura assim que os<br />

ingredientes não são demasiado processados ou<br />

totalmente amassados e que são distribuídos de forma<br />

igual.<br />

para inserir e utilizar o distribuidor<br />

automático<br />

1 Encaixe o distribuidor automático na tampa<br />

utilizando as setas de alinhamento .<br />

● O distribuidor não se encaixará ou fixará se não for<br />

colocado na posição correcta.<br />

● A máquina de fazer pão pode ser usada sem o<br />

distribuidor colocado mas o som de alerta manual<br />

tocará na mesma.<br />

2 Encha o distribuidor com os ingredientes desejados.<br />

3 O distribuidor automático funcionará cerca de 15 a 20<br />

minutos depois do ciclo de amassar começar e emitirá<br />

um som para o avisar caso queira adicionar<br />

manualmente outros ingredientes adicionais.<br />

sugestões e conselhos práticos<br />

Nem todos os ingredientes são apropriados para usar<br />

com o distribuidor automático e para obter melhores<br />

resultados deve consultar e seguir as linhas de<br />

orientação abaixo: -<br />

● Não encha demasiado o distribuidor –siga as<br />

quantidades recomendadas, especificadas nas receitas<br />

fornecidas.<br />

● Mantenha o distribuídos limpo e seco para evitar que<br />

os ingredientes se colem.<br />

● Misture os ingredientes grossos ou demasiados finos<br />

com farinha para reduzir a possibilidade de estes se<br />

colarem e evitar também que estes sejam libertados.

quadro de utilização do distribuidor automático<br />

ingredientes apropriado para utilizar com comentários<br />

o distribuidor automático<br />

Frutos Secos – ex: Sultanas, Sim Corte em pedaços grossos e não em<br />

Passas, Cascas de Fruta &<br />

pequenos pedaços.<br />

Cerejas Cristalizadas<br />

Não utilize frutos ensopados em xarope ou<br />

álcool.<br />

Polvilhe ligeiramente com farinha para evitar<br />

que os frutos se colem.<br />

Pedaços demasiado pequenos podem colarse<br />

ao distribuidor e não serem adicionados à<br />

massa.<br />

Nozes Sim Corte em pedaços grossos e não em<br />

pequenos pedaços.<br />

Sementes Grandes – ex:<br />

Sim<br />

Girassol & Abóbora<br />

Sementes Pequenas – ex: Não Sementes muito pequenas podem cair para<br />

Papoila & Sésamo<br />

a abertura à volta da porta do distribuidor.<br />

Melhor se for adicionado manualmente ou em<br />

conjunto com outros ingredientes.<br />

Ervas – Frescas & Secas Não Porque foram cortadas muito pequenas<br />

podem sair do distribuidor.<br />

As ervas são muito leves e podem não ser<br />

libertadas do distribuidor.<br />

Melhor se for adicionado manualmente ou em<br />

conjunto com outros ingredientes.<br />

Frutos /Vegetais em Não O azeite pode fazer com que os ingredientes<br />

Azeite/Tomates/Azeitonas<br />

fiquem colados ao distribuidor.<br />

Podem ser utilizados se foram bem<br />

escorridos e bem secos antes de adicionados<br />

no distribuidor.<br />

Ingredientes com elevado teor Não Podem colar-se ao distribuidor.<br />

de água – ex: frutos crus<br />

Queijo Não Pode derreter no distribuidor.<br />

Adicionado com outros ingredientes<br />

directamente na forma.<br />

Chocolate/Pepitas de Chocolate Não Podem derreter no distribuidor.<br />

Adicionar manualmente quando o som de<br />

alerta tocar.<br />

23

tabela de programas de pão/massa<br />

programa Tempo total do programa O distribuidor Automático Manter quente<br />

Tonalidade média da côdea funciona & o alerta manual para ✬✬<br />

adicionar ingredientes ✬<br />

g g 1Kg g g 1Kg<br />

1 base Receitas com farinha branca ou integral 60<br />

2 rápido branco Reduz o ciclo de pão branco em 60<br />

cerca de 25 minutos<br />

3 integral Receitas com farinha integral 60<br />

pré-aquecimento de 30 minutos<br />

4 rápido Para uso com farinha integral e 60<br />

integral para obter um pão integral mais<br />

rápido. Não adequado para pães<br />

% integrais pré-aquecimento<br />

de 5 minutos<br />

5 francês Produz uma côdea mais estaladiça e 60<br />

é adequado para pães com baixo teor<br />

de gordura e de açucar<br />

6 doce Receitas de pão com muito açucar 60<br />

7 pão rápido Pães com massa sem fermento – - 22<br />

mistura de 1 kg<br />

8 bolo Pães e bolos com massa não levedada - 22<br />

9 sem glúten Para usar com farinhas sem glúten e - - 60<br />

misturas para pão sem glúten.<br />

Peso máx. de farinha: g<br />

pré-aquecimento de 8 minutos<br />

10 massa Massa para ser moldada à mão e -<br />

cozida no seu forno convencional.<br />

11 Massa Ciclo de massa longo para -<br />

artesanal preparação de massas artesanais<br />

12 compota Para fazer compotas - 20<br />

24

tabela de programas de pão/massa<br />

programa Tempo total do programa O distribuidor Automático Manter quente<br />

Tonalidade média da côdea funciona & o alerta manual para ✬✬<br />

adicionar ingredientes ✬<br />

g g 1Kg g g 1Kg<br />

13 massa Recitas de massa para piza -<br />

para piza<br />

14 cozer Função só de cozedura. Pode - - 60<br />

também ser usada para aquecer<br />

pães já cozidos e arrefecidos ou<br />

torná-los mais estaladiços. Use os<br />

botões do temporizador para alterar<br />

o tempo necessário.<br />

botão de Coze pães em menos de 1 hora. - 60<br />

cozedura rápida Os pães necessitam de água morna,<br />

mais fermento e menos sal.<br />

✬ Ouve-se um aviso antes do final do 2º ciclo de amassadura para adicionar ingredientes, caso a receita assim o recomende.<br />

✬✬ A Máquina de Pão passa automaticamente para o modo de “manter quente” no final do ciclo de cozedura. Mantém-se em modo de<br />

“manter quente” durante o máximo de 1 hora ou até a máquina ser desligada, conforme o que acontecer primeiro.<br />

25

temporizador<br />

O Retardador permite atrasar o processo de fazer pão<br />

até 15 horas. Um início retardado não pode ser<br />

utilizado com o programa “COZEDURA RÁPIDA” ou os<br />

programas (7) a (13).<br />

IMPORTANTE: Quando usar esta função de início<br />