KenwoodメーカーBM260の使用説明書/サービス説明書
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BM260.
5 0 1 0 0 1 5 0 2 0 0 2 5 0 3 0 0 3 5 0 4 0 0 4 5 0 m l 5 bl br bs bt ck bm bo bn bp bq 7 6 3 4 1 8 bk 9 2 br.
1 2 3 7 8 9 13 1 4 15 1 9 20.
456 1 0 1 1 12 16 1 7 18 1 10 500g 750g 1kg.
b efore using your Kenwood appliance ● Read these instructions carefully and r etain for future r efer ence. ● R emove all packaging and any labels. safety ● Do not touch hot surfaces. Accessible surfaces are liable to get hot during use. Always use oven gloves to remove the hot br ead pan.
key 1 l id handle 2 h eating element 3 bread pan handle 4 kneader 5 drive shaft 6 drive coupling 7 on/off switch 8 measuring cup 9 dual measuring spoon 1tsp & 1tbsp bk control panel bl menu button.
using your Bread Maker (refer to illustration panel) 1 Remove the bread pan by holding the handle and turning the pan to the back of the baking chamber . 2 Fit the kneader . ● T o prevent spillages inside the oven chamber , always remove the bread pan from the machine before adding the ingr edients.
5 ✬ An alert will sound before the end of the 2nd kneading cycle to add ingr edients if the recipe r ecommends doing so. ✬✬ 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 for up to 1hour or until the machine is turned off, which ever is soonest.
6 Premium 햲 Crust Colour Light Medium Dark Weight 500g 750g 1Kg 500g 750g 1Kg 500g 750g 1Kg Pre-heat 14 min 14 min 14 min 14 min 14 min 14 min 14 min 14 min 14 min Knead 1 6 min 6 min 6 min 6 min 6 .
7 French Style 햳 Crust Colour Light Medium Dark Weight 500g 750g 1Kg 500g 750g 1Kg 500g 750g 1Kg Pre-heat 20 min 20 min 20 min 20 min 20 min 20 min 20 min 20 min 20 min Knead 1 6 min 6 min 6 min 6 m.
8 Wholewheat 햴 Crust Colour Light Medium Dark Weight 500g 750g 1Kg 500g 750g 1Kg 500g 750g 1Kg Pre-heat 25 min 25 min 25 min 25 min 25 min 25 min 25 min 25 min 25 min Knead 1 6 min 6 min 6 min 6 min.
9 Brioche (Sweet) 햵 Crust Colour Light Medium Dark Weight 500g 750g 1Kg 500g 750g 1Kg 500g 750g 1Kg Pre-heat - - - - - - - - - Knead 1 6 min 6 min 13 min 6 min 6 min 13 min 6 min 6 min 13 min Rest -.
10 5 6 7 8 9 10 Program Gluten Free Cake Dough Pizza Dough Jam Bake eco Cr us t Co lour - - - - - - - Weight - - - - - - 1Kg Pre-heat 10 min - - - - - - Knead 1 6 min 6 min 6 min 6 min - - 5 min Rest .
br delay timer T he Delay timer allows you to delay the bread making process up to 15 hours. The delayed start cannot be used with programs (5), (6), (7) (10) or the eco program button.
tsp = 5 ml teaspoon tbsp = 15ml tablespoon Premium White Br ead Program 1 ● 1Kg loaf - if the bread over rises either r educe the salt to 1tsp or the yeast to 1tsp. French Styled Br ead Program 2 * Unbleached white bread flour can be used instead of T55 Fr ench Flour .
Brioche Bread (use light crust colour) Program 4 1 Put the egg/eggs into the me asuring cup and add sufficient milk to give:- Gluten Free Mixes Program 5 1 After 5 minutes mixing, scrape down with a plastic spatula to en sure all the ingr edients are incorporated.
Gluten Free Br ead Program 5 1 After 5 minutes mixing, scrape down with a plastic spatula to ensur e all the ingredients are incorporated. Marmalade Cake Program 6 1 After 3 minutes mixing, scrape down with a plastic spatula to ens ure all the ingr edients are incorporated.
Bread r olls Program 7 1 Put the egg/eggs into the me asuring cup and add sufficient water to give:- 2 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.
16 Pizza Dough Program 8 Ingredients Makes 2 x Makes 1 x 30cm (12”) 30cm (12”) Water 250ml 140ml Olive oil 1tbsp 1tbsp Unbleached white 450g 225g bread flour Salt 1 1 ⁄ 2 tsp 1tsp Sugar 1tsp 1 .
Summer Fruit Jam Program 9 1. Halve the strawberries if large and place in the pan with the raspberries and redcurrants. Add the rest of the ingr edients. 2. At the end of the cycle, switch off and pour the jam into a sterilised jar , seal and label. Note: Throughout the jam cycle the kneader will stir the ingr edients.
Packet mixes eco button Bake only Program 10 The bake only program can be selected on its own and used in the following ways:- 1 Use in conjunction with the dough cycle or to lengthen the baking time after completion of one of the other bread pr ograms.
18 ingredients T he major ingredient in br ead making is flour , so selecting t he right one is the key to a successful loaf. wheat flours Wheat flours make the best loaves. Wheat consists of an outer husk, often referred to as bran, and an inner ker nel, which contains the wheat germ and endosperm.
21 f ats and oils A small amount of fat or oil is often added to br ead to g ive a softer crumb. It also helps to extend the freshness o f the loaf. Use butter , margarine or even lar d in small quantities up to 25 g (1 oz) or 22ml (11⁄2 tbsp.) vegetable oil.
adapting your own recipes A fter you have baked some of the recipes supplied you m ay 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.
23 general hints and tips T he results of your bread making are dependent on a n umber of differ ent factors, such as the quality of ingredients, careful measuring, temperature and humidity . T o help ensure successful results, there are a few hints and tips worth noting.
23 PROBLEM POSSIBLE CAUSE SOLUTION 1. Bread does not rise enough 2. Flat loaves, no rising. 3. T op inflated - mushroom-like in appearance. 4. T op and sides cave in. 5. Gnarly , knotted top - not smooth. • Wholemeal breads will be lower than white breads due to less gluten forming protein in whole wheat flour .
25 24 troubleshooting guide (continued) PROBLEM POSSIBLE CAUSE SOLUTION 6. Collapsed w hile baking. 7. Loaves uneven shorter on one end. 8 Hole in bottom of loaf 9. Heavy dense texture. 10. Open, coarse, holey texture. 11. Centre of loaf is raw, not baked enough.
25 troubleshooting guide (continued) PROBLEM POSSIBLE CAUSE SOLUTION 1 6. Kneader cannot b e removed. 17. Bread sticks to pan/ difficult to shake out. 18. Bread maker not operating/Kneader not moving. 19. Ingredients not mixed. 20. Burning odour noted during operation.
26 27 troubleshooting guide (continued) PROBLEM POSSIBLE CAUSE SOLUTION 2 3. E:01 appears on display and machine cannot be turned on. 24. H:HH & E:EE appears in d i s p l a y a n d m a c hi ne d oe s n o t o p e r a t e . • Oven chamber too hot.
26 service and customer care ● I f the cord is damaged it must, for safety reasons, be r eplaced by KENWOOD or an authorised KENWOOD repair er . If you need help with: ● using your machine or ● servicing or repairs (in or out of guarantee) 콯 call Kenwood customer care on 023 9239 2333.
Head Office Addr ess: Kenwood Limited, New Lane, Havant, Hampshir e PO9 2NH, UK www .kenwoodworld.com Designed and engineered by Kenwood in the UK Made in China 40067/1.
デバイスKenwood BM260の購入後に（又は購入する前であっても）重要なポイントは、説明書をよく読むことです。その単純な理由はいくつかあります：
Kenwood BM260をまだ購入していないなら、この製品の基本情報を理解する良い機会です。まずは上にある説明書の最初のページをご覧ください。そこにはKenwood BM260の技術情報の概要が記載されているはずです。デバイスがあなたのニーズを満たすかどうかは、ここで確認しましょう。Kenwood BM260の取扱説明書の次のページをよく読むことにより、製品の全機能やその取り扱いに関する情報を知ることができます。Kenwood BM260で得られた情報は、きっとあなたの購入の決断を手助けしてくれることでしょう。
Kenwood BM260を既にお持ちだが、まだ読んでいない場合は、上記の理由によりそれを行うべきです。そうすることにより機能を適切に使用しているか、又はKenwood BM260の不適切な取り扱いによりその寿命を短くする危険を犯していないかどうかを知ることができます。
ですが、ユーザガイドが果たす重要な役割の一つは、Kenwood BM260に関する問題の解決を支援することです。そこにはほとんどの場合、トラブルシューティング、すなわちKenwood BM260デバイスで最もよく起こりうる故障・不良とそれらの対処法についてのアドバイスを見つけることができるはずです。たとえ問題を解決できなかった場合でも、説明書にはカスタマー・サービスセンター又は最寄りのサービスセンターへの問い合わせ先等、次の対処法についての指示があるはずです。
