Kenwood Rapid Bake Bread Maker

Introduction

This manual provides comprehensive instructions for using your Kenwood Rapid Bake bread maker. Please read these instructions carefully and retain them for future reference. Ensure all packaging and labels are removed before first use.

Safety Precautions

• Do not touch hot surfaces. Use oven gloves when removing the hot bread pan.
• Remove the bread pan before adding ingredients to prevent spills onto the heating element.
• Do not use the appliance if the supply cord or plug is damaged.
• Do not immerse the appliance, cord, or plug in water or any other liquid.
• Always unplug the appliance after use, before fitting or removing parts, or before cleaning.
• Ensure the electrical supply matches the one shown on the underside of the bread maker.
• This appliance is intended for domestic use only. Kenwood is not liable for improper use.
• Children should be supervised to ensure they do not play with the appliance.
• Use only on a flat, heat-resistant surface.
• Do not place hands inside the oven chamber after removing the bread pan as it will be very hot.
• Do not touch moving parts.
• Do not exceed the maximum capacity (1Kg).
• Do not place the bread maker in direct sunlight or near hot appliances or draughts.
• Do not use the appliance outdoors.
• Do not operate the bread maker when empty.
• Do not use the oven chamber for storage.
• Ensure adequate ventilation around the bread maker during operation; do not cover steam vents.
• This appliance is not intended for use by persons with reduced physical, sensory, or mental capabilities, or lack of experience and knowledge, unless supervised.

Key Components

Refer to the diagrams for identification of the following parts:

1. Lid handle
2. Viewing window
3. Heating element
4. Bread pan handle
5. Kneader
6. Drive shaft
7. Drive coupling
8. On/off switch
9. Measuring cup
10. Dual measuring spoon (1 tsp & 1 tbsp)
11. Control panel
12. Display window
13. Timer indicator
14. Program status indicator
15. Crust colour indicators (light, medium, dark, rapid)
16. Delay timer buttons
17. Loaf size button
18. Start/stop button
19. Rapid bake button
20. Crust colour button
21. Menu button
22. Loaf size indicators

Before Using Your Bread Maker for the First Time

Wash all parts as described in the 'Care and Cleaning' section.

Using Your Bread Maker

1. Lift out the bread pan by the handle.
2. Fit the kneader.
3. Pour water into the bread pan.
4. Add the rest of the ingredients in the order listed in the recipes. Ensure accurate weighing for best results.
5. Insert the bread pan into the oven chamber and push down to lock it.
6. Lower the handle and close the lid.
7. Plug in and switch on the ON/OFF switch ⑧. The unit will beep, and '3:25' will appear in the display.
8. Press the MENU button ⑳ until the desired program is selected. The bread maker defaults to 1Kg and medium crust colour. For 'RAPID BAKE' ⑲, simply press the button to start.
9. Select the loaf size using the LOAF SIZE button ⑦.
10. Select the crust colour (light, medium, or dark) using the CRUST button ⑳.
11. Press the START button ⑱. To stop or cancel, press START/STOP for 2-3 seconds.
12. At the end of the baking cycle, unplug the bread maker.
13. Lift out the bread pan by the handle (use oven gloves as it will be hot).
14. Turn the bread out onto a wire rack to cool.
15. Allow the bread to cool for at least 30 minutes before slicing to allow steam to escape.
16. Clean the bread pan and kneader immediately after use.

Program Chart

The following chart details the programs, total times, and any specific instructions:

Note: For Rapid Loaf program, press crust colour pad until indicator points to (▷). An alert will sound before the end of the 2nd kneading cycle to add ingredients if recommended. The bread maker automatically enters Keep Warm mode for up to 1 hour or until turned off.

Delay Timer

The Delay Timer allows you to delay bread making for up to 15 hours. It cannot be used with the 'RAPID BAKE' program or with dough, jam, or gluten-free settings. Do not use perishable ingredients with the delay timer.

To use:

1. Add ingredients to the bread pan.
2. Select program, crust colour, and size.
3. Press the (+) TIMER pad to set the delay time in 10-minute increments. Press (-) to go back. The bread maker automatically calculates the total time.
4. Press the START button ⑱. The colon in the display will flash, and the timer will count down.
5. To change the time, press START/STOP for 2-3 seconds to reset.

Power Interruption Protection

The bread maker has an 8-minute power interruption protection. If power is lost for less than 8 minutes, the program will continue when power is restored.

Care and Cleaning

• Unplug and allow to cool before cleaning.
• Do not immerse the bread maker body or the base of the bread pan in water.
• Do not use a dishwasher for the bread pan, as it can damage the non-stick coating.
• Do not use abrasive scouring pads or metal implements.
• Clean the bread pan and kneader immediately after use with warm, soapy water. Soak for 5-10 minutes. Remove the kneader by turning clockwise and lifting. Clean with a soft cloth, rinse, and dry. If the kneader is stuck, twist it back and forth while holding the shaft from underneath.
• Use a soft, damp cloth to clean the exterior and interior surfaces of the bread maker.
• The lid can be lifted off for cleaning.

Recipes

Basic White Bread (Program 1)

tsp = 5 ml teaspoon, tbsp = 15ml tablespoon

Brioche Bread (Program 4)

Wholemeal Seeded Bread (Program 3)

1. Add seeds when the machine makes an audible sound during the 2nd kneading cycle.

Rapid White Bread

1. Press the RAPID BAKE button and the program will start automatically.

Bread Rolls (Program 8)

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.

Ingredients Explained

Flours

• Wheat Flours: Consist of outer husk (bran) and inner kernel (germ and endosperm). Protein forms gluten when mixed with water, allowing dough to rise.
• White Flours: Bran and germ removed. Use strong white or white bread flour for higher protein and better gluten development. Avoid plain white or self-raising flour.
• Wholemeal Flours: Include bran and germ, giving a nutty flavour and coarser texture. Use strong wholemeal or wholemeal bread flour. Doughs rise more slowly due to bran inhibiting gluten release.
• Strong Brown Flour: Contains 80-90% of the wheat kernel, producing a lighter, flavourful loaf. Can be used with white flour.
• Granary Bread Flour: Mix of white, wholemeal, and rye flours with malted whole wheat grains for texture and flavour.
• Non-Wheat Flours: Rye, millet, barley, buckwheat, cornmeal, and oatmeal can be used in small quantities for flavour and texture. They are low in protein and may not develop sufficient gluten for a traditional loaf.

Salt

Essential for dough development and flavour. Use fine table salt or sea salt. Salt strengthens gluten, makes dough elastic, and prevents over-rising. Too much salt hinders rising.

Sweeteners

Sugars, honey, malt extract, golden syrup, maple syrup, molasses, or treacle can be used. They contribute to crust colour and moisture retention. Sugar feeds yeast, making dough more active. Use the sweet bread cycle for breads with moderate sugar levels.

Fats and Oils

Butter, margarine, or vegetable oil (up to 25g or 22ml) can be added for a softer crumb and to extend freshness. Olive or sunflower oil can be used. Do not use low-fat spreads as they contain too much water.

Liquid

Water or milk is essential. Water produces a crisper crust. Use skimmed milk powder with water if using the delay timer, as fresh milk can spoil. On cold days, allow water and milk to stand at room temperature for 30 minutes before use. Buttermilk, yoghurt, soured cream, and soft cheeses can add moisture and tenderness. Eggs enrich the dough, improve colour, and add structure. Reduce liquid if adding eggs.

Yeast

Easy blend, fast-action dried yeast is recommended. It does not require dissolving first and should be kept dry and separate from liquids until mixing. Use fresh yeast with caution, as it can give variable results and is not recommended with the delay timer. If using fresh yeast, mix 6g with 1tsp sugar and 2tbsp warm water, leave for 5 minutes until frothy, then add to the pan. Too much yeast can cause over-rising. Once opened, use a sachet of yeast within 48 hours. Store resealed sachets in the freezer. Use dried yeast before its expiry date.

Adapting Your Own Recipes

• Use a similar recipe from this booklet as a guide.
• Ensure correct quantities for the bread maker; do not exceed maximums.
• Add liquid to the bread pan first. Keep yeast separate from liquids.
• Replace fresh yeast with easy blend dried yeast (6g fresh = 1tsp dried).
• Use skimmed milk powder and water instead of fresh milk for timer delay.
• If using egg in a conventional recipe, add it as part of the total liquid measurement.
• Keep yeast separate from other ingredients until mixing.
• Check dough consistency during the first few minutes of mixing. Bread machines require a slightly softer dough; add extra liquid if needed. If the dough sticks to the sides and doesn't form a ball, add extra flour.

Removing, Slicing, and Storing Bread

• Remove the loaf from the machine immediately after baking. The machine keeps it warm for up to 1 hour.
• Use oven gloves to remove the bread pan. Turn the pan upside-down and shake to release the bread. If stuck, gently knock the pan or rotate the shaft underneath.
• The kneader should remain in the pan. If it's inside the loaf, carefully remove it with a heat-resistant plastic utensil. Do not use metal, as it may scratch the non-stick coating.
• Cool the bread on a wire rack for at least 30 minutes to allow steam to escape. Slicing hot bread is difficult.
• Home-made bread has no preservatives and should be eaten within 2-3 days. Wrap in foil or place in a plastic bag if not eating immediately.
• Crispy bread will soften if stored uncovered.
• Slice bread before freezing for easier removal.

General Hints and Tips

• Results depend on ingredient quality, measuring accuracy, temperature, and humidity.
• The bread machine is affected by temperature. Optimum room temperature is 20-24°C (68-75°F).
• On cold days, let water and ingredients from the fridge stand at room temperature for 30 minutes.
• Use ingredients at room temperature unless specified otherwise (e.g., warm liquid for rapid cycle).
• Add ingredients in the order suggested in recipes. Keep yeast dry and separate until mixing.
• Accurate measuring is crucial. Use metric or imperial measurements as provided; do not interchange. Use the provided measuring cup and spoon.
• Always use fresh ingredients. Perishable items (milk, cheese, fruit) should only be used in breads made immediately.
• Too much fat can hinder yeast action, resulting in a heavy loaf. Cut butter into small pieces.
• Fruit juices can replace water for fruit-flavoured breads. Vegetable cooking juices, like potato water, can add starch for a better rise.
• Vegetables like carrot or potato can be added for flavour, but reduce liquid content accordingly.
• Do not exceed recipe quantities, as this may damage the machine.
• If bread doesn't rise well, try bottled or boiled and cooled water. Heavily chlorinated or fluorinated tap water can affect rising.
• Check dough consistency after 5 minutes of kneading. Scrape down the sides of the pan if needed. If dough is crumbly, add water. If it sticks to the sides, add flour.
• Do not open the lid during proving or baking, as this can cause the bread to collapse.

Troubleshooting Guide

Loaf Size and Shape

• Bread does not rise enough: Possible causes include wholemeal flour, not enough liquid, omitted sugar, wrong flour/yeast type. Solutions involve using strong bread flour, correct yeast, accurate measuring, and ensuring yeast/sugar separation.
• Flat loaves, no rising: Causes include omitted/old yeast, hot liquid, too much salt, or yeast getting wet. Solutions involve checking expiry dates, using correct liquid temperature, and proper ingredient placement.
• Top inflated/mushroom-like: Caused by too much yeast, sugar, or flour, or not enough salt. Reduce yeast, sugar, or flour as appropriate.
• Top and sides cave in: Caused by too much liquid, yeast, or warm/humid weather. Reduce liquid, yeast, or ensure correct conditions.
• Gnarly, knotted top not smooth: May be due to dough being too dry or not rising evenly. Increase liquid or ensure best possible conditions.
• Collapsed while baking: Machine in draught, capacity exceeded, not enough salt, too much yeast, or warm/humid weather. Reposition machine, adhere to capacity limits, use correct salt/yeast amounts, and manage environmental conditions.
• Loaves uneven/shorter on one end: Dough too dry and not rising evenly. Increase liquid.

Bread Texture

• Heavy dense texture: Too much flour, not enough yeast, or not enough sugar. Measure accurately and use correct yeast/sugar amounts.
• Open, course, holey texture: Salt omitted or too much yeast/liquid. Assemble ingredients as listed, measure yeast accurately, and reduce liquid.
• Centre of loaf is raw, not baked enough: Too much liquid, or power cut. Reduce liquid. If power is cut for over 8 minutes, restart with fresh ingredients or use bake-only setting.
• Bread doesn't slice well, very sticky: Sliced while too hot or using an improper knife. Allow bread to cool completely before slicing and use a bread knife.
• Dark crust colour/too thick: Dark crust setting used. Use medium or light setting next time.
• Loaf of bread is burnt: Bread maker malfunctioning or bread not baked long enough. Refer to service section or extend baking time. Add milk powder or replace water with milk for better browning.

Pan Problems

• Kneader cannot be removed: Add water to bread pan and soak. Twist kneader after soaking.
• Bread sticks to pan/difficult to shake out: Can happen with prolonged use. Lightly wipe the inside of the bread pan with vegetable oil.

Machine Mechanics

• Breadmaker not operating/Kneader not moving: Check ON/OFF switch, pan location, and delay timer settings. Ensure the pan is locked and the delay timer countdown has finished.
• Ingredients not mixed: Did not start bread maker or forgot kneader. Press start button and ensure kneader is in place before adding ingredients.
• Burning odour during operation: Ingredients spilled inside oven or pan leaks. Be careful not to spill ingredients. Refer to service section. Do not exceed recipe quantities.
• Machine unplugged by mistake or power lost: If in knead cycle, discard and restart. If in rise cycle, remove dough, shape, and bake in a loaf tin or conventional oven. If in bake cycle, use bake-only setting or bake in a conventional oven.
• E:01 appears on display: Oven chamber too hot. Unplug and allow to cool for 30 minutes.
• H:HH & E:EE appears: Bread machine malfunctioning (temperature sensor error). Refer to service section.

Service and Customer Care

• If the cord is damaged, it must be replaced by KENWOOD or an authorized repairer.
• For help with using the machine, servicing, or repairs, call Kenwood customer care on 023 9239 2333. Have your model number ready.
• For spares and attachments, call 0870 2413653.
• For customers in other countries, contact the shop where the bread maker was purchased.

UK Only Guarantee

Kenwood will repair or replace the bread maker free of charge within one year of purchase if it is misused, neglected, damaged, modified (unless by Kenwood), second hand, used commercially, or if the plug is fitted incorrectly. Proof of purchase is required. This guarantee does not affect statutory rights.