User manual KENWOOD BM450

[. . . ] Before using your Kenwood appliance Read these instructions carefully and retain for future reference. 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. [. . . ] 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. Salt strengthens the gluten structure and makes the dough more elastic. 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. 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. Fats and oils 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. 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. 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. [. . . ] â· Lightly wipe the inside of bread pan with vegetable oil. Bread sticks to pan/ difficult to shake out. Breadmaker not operating/Kneader not moving. Breadmaker will not start until the countdown reaches the program start time. [. . . ]