how to measure ingredients (refer to illustrations 3 to 7)
It is extremely important to use the exact measure of ingredients for best results.
●Always measure liquid ingredients in the
●Always use liquids at room temperature, 20ºC/68ºF, unless making bread using the rapid 1 hour cycle. Follow the instructions given in the recipe section.
●Always use the measuring spoon provided to measure smaller quantities of dry and liquid ingredients. For 1 tsp or 1 tbsp, fill to the top and level off the spoon (see 6).
on/off switch
Your Kenwood breadmaker is fitted with an ON/OFF switch and will not operate until the “on” switch is pressed.
● Plug in and press the ON/OFF switch situated at the back of the breadmaker - 3:00 will appear in the display window.
●Always switch off and unplug your breadmaker after use.
using your Bread Maker
(refer to illustration panel)
1Remove the bread pan by holding the handle and turning the pan to the back of the machine.
2Fit the kneader.
3Pour the water into the bread pan.
4Add the rest of the ingredients to the pan in the order
listed in the recipes.
Ensure that all the ingredients are weighed accurately
7as incorrect measures will produce poor results.
8Insert the bread pan into the oven chamber by positioning the bread pan at an angle towards the back of the machine. Then lock the pan by turning it towards the front.
9Lower the handle and close the lid.
10Plug in and switch on - the unit will beep and default to setting 1 (3:00).
11 Press the MENU pad until the required program is selected. The breadmaker will default to 900g & medium crust colour.
12Select the loaf size by pressing the LOAF SIZE pad until the indicator moves to the required loaf size.
13Select the crust colour by pressing the CRUST pad
until the indicator moves to the required crust
colour (light, medium or dark).
14Press the START pad 
. To stop or cancel the program press the START/STOP pad for 2 – 3 seconds.
15At the end of the baking cycle unplug the breadmaker
16Use the hook supplied to lift up the pan handle.
17Remove the bread pan by holding the handle and turning the pan to the back of the machine. Always use oven gloves as the pan handle will be hot.
18Then turn out onto a wire rack to cool.
19Leave the bread to cool for at least 30 minutes before slicing, to allow the steam to escape. The bread will be difficult to slice if hot.
20Clean the bread pan and kneader immediately after use (see care and cleaning).
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