User manual KENWOOD BM150

[. . . ] Kenwood Limited, New Lane, Havant, Hampshire PO9 2NH, UK www. kenwoodworld. com 57763/2 BM150 tsp tbsp 1 2 3 7 8 9 13 14 15 4 5 6 10 11 12 16 17 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. 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. [. . . ] Use a soft damp cloth to clean the outside and inside surfaces of the Bread Maker if necessary. The lid can be lifted off for cleaning. 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. spares and attachments call 0870 2413653. other countries Contact the shop where you bought your Bread Maker. UK only Guarantee 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 This guarantee does not affect your statutory rights. 5 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. 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. On very cold days let the water from the tap stand at room temperature for 30 minutes before use. Likewise with ingredients from the fridge. 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 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. [. . . ] · 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. Bread doesn't slice well, very sticky. · Sliced while too hot. · Not using proper knife. CRUST COLOUR AND THICKNESS 12. [. . . ]