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2014-12-11

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Instructions/Recipe Book
BM200 series

“QUICK START GUIDE”
GETTING STARTED WITH YOUR BREADMAKER
Before using your breadmaker for the first time read the instructions and recipe book supplied
carefully. To familiarise yourself with the breadmaker we suggest you try either of the following
recipes as your first bread loaf.
Recipe

Large White Loaf

Rapid White Loaf

300mls (101⁄2 fl oz)

300mls (101⁄2 fl oz)
(warm 30-35°C

450g (1lb)

20mls (4tsp)

7.5mls (11⁄2tsp)

5mls (1tsp)

Sugar

15mls (3tsp)

Butter

25g (1oz)

10mls (2tsp)

15mls (3tsp)

Setting/Ingredients
Water
Unbleached white bread flour
Skimmed milk powder
Salt

Easy blend dried yeast
Method

1. Remove the bread pan from the
2.

1. Remove the bread pan from the
machine and fit the kneader.
machine and fit the kneader.
Add the ingredient to the pan in 2. The water must be lukewarm (3035°C) or the bread will not rise.
the order shown in the above
Measure with either a
chart.
thermometer or mix 70mls boiling
Insert the bread pan into the
water with 230mls cold water.
oven chamber using the
alignment mark (▲), ensuring the 3. Add the ingredient to the pan in the
order shown in the above chart.
pan clicks down and is facing the
4. Insert the bread pan into the
right way. Close the lid.
oven chamber using the
Plug in and press the SELECT
alignment mark (▲), ensuring the
button until (2) appears in the
pan clicks down and is facing the
display.
right way. Close the lid.
Press the START button.
5. Plug in and press the SELECT
button until (12) appears in the
display.
6. Press the START button.

HINTS & TIPS FOR SUCCESSFUL LOAVES
1. Always follow the recipes supplied and ensure that all the ingredients are measured and weighed
accurately. Always use level spoon measurements. The measuring cup supplied should only be
used to measure liquid ingredients. Inaccurate measures will produce poor results.
2. Always use fresh ingredients and check the date codes have not expired especially on the yeast
and flour. Once a sachet of yeast is opened it must be used within 48 hours. Opened sachets can
be resealed and stored in the freezer until required.
3. The amount of water required may vary slightly depending on the type and brand of flour used
and minor adjustments may be required when a particular brand is first used. If the bread does
not rise enough and is dense in texture, try increasing the water next time by 15mls (3tsps). Note:
The rapid bake setting will produce a softer crust and a slightly smaller denser loaf than the
other setting due to the shorter proving cycle.
4. For best results and to retrain a crusty texture remove the loaf from the breadmaker as soon as
the baking cycle ends. The crust will soften if left on the warming cycle.
5. The wholewheat programs (4), (5), (6) begin with a 15-30 minute rest period. During this time the
kneader will not move.
FOR ADDITIONAL INFORMATION REFER TO THE TROUBLESHOOTING GUIDE AT THE BACK
OF THE INSTRUCTION BOOK

Contents
Introduction

Important Safeguards

Your Kenwood Breadmaker

The Control Panel

How to Use Your Breadmaker

The Select pad

6-7

The Timer pads

Breakdown of Bread/Dough Cycle Times

Care & Cleaning
Recipes & Ingredients

10
11 - 47

Adapting Your Own Recipes

Removing, Slicing & Storing Bread

General Hints and Tips

18 - 19

Rapid Cycle

20 - 22

Basic White

23 - 27

Wholemeal

28 - 31

French

Sweet Breads

33 - 36

Cakes & Quick Breads

37 - 40

Dough Cycles

41 - 45

Jam Making Cycle

46 - 47

Troubleshooting Guide

48 - 50

Service & Customer Care

Introduction
Bread plays an important role in our diet, providing essential vitamins, minerals and
protein. Whole wheat breads made with wholemeal flour and multi-grain loaves are also a
good source of fibre. Your bread maker will help you transform a few ingredients into a
tasty golden loaf of bread, taking away all the hard work of mixing and kneading as well
as lots of washing up.
If like most people you want to get straight into make your first loaf of bread with your
new machine, then try the recipes in the quick start guide at the front of the book.
Get to know your machine, and do not be disappointed if your first attempts look a little
less than perfect, they are still sure to taste wonderful. After you have made a few loaves
following the recipes in this booklet you may wish to experiment for yourself to find out
how to achieve even better results.
Here you will find information on the basic ingredients which will help you understand the
importance of them for successful bread making. There are hints and tips to help ensure
the best results, plus how to adapt your own recipes for use in the bread machine.

OPERATING INSTRUCTIONS
For your safety and that of those around you, please take special care to
read the Important Safeguards listed here:

IMPORTANT SAFEGUARDS
1 Read all the instructions – it will enable you to make maximum use of your
Bread Maker.
2 DO NOT touch hot surfaces. Accessible surfaces are liable to get hot during
use. Always use oven gloves to remove the hot bread pan.
3 To prevent spillages inside the oven chamber, always remove the bread pan
from the machine before adding the ingredients. Ingredients that splash onto
the heating element can burn and cause smoke.
4 Only use your Bread Maker for it’s intended domestic use.
5 DO NOT use this appliance if there is any visible sign of damage to the supply
cord or if it has been accidentally dropped.
6 DO NOT immerse this appliance, the supply cord or the plug in water or any other liquid.
7 ALWAYS unplug this appliance when not in use, before fitting or removing
parts or before cleaning.
8 DO NOT let the electrical supply cord hang over the edge of a work surface or
allow it to touch hot surfaces such as a gas or electric hob.
9 Close supervision is necessary when the appliance is being used by or near
children or infirm persons.
10 DO NOT place your hand inside the oven chamber after the bread pan has
been removed.
11 DO NOT touch moving parts within the Bread Maker.
12 DO NOT exceed the maximum capacities stated as this could result in overloading the Bread Maker.
13 DO NOT place the Bread Maker in direct sun light, near hot appliances or in a
draught. All these things can affect the internal temperature of the oven, which
could spoil the results.
14 In the unfortunate event of a power cut occurring after the ingredients have
been partly processed, you will have to start from scratch.
15 DO NOT use this appliance outdoors.
16 DO NOT operate the Bread Maker when it is empty as this could cause it serious damage.
17 DO NOT use the oven chamber for any type of storage.
18 DO NOT cover the steam vents in the lid and ensure there is adequate
ventilation around the bread maker during operation.
19 Clean the oven and pan thoroughly after use but only after they have cooled.
20 DO NOT let children play with this machine.

YOUR KENWOOD BREADMAKER

1
1. Oven Lid Handle
2. Viewing Window
3. Locking Clip
4. Control Panel

5. Alignment Marks
6. Locking Clip Location

7. Heater Element
8. Bread Pan Handle

9. Kneader
10. Drive Shaft
11. Drive Coupling

Measuring Cup
Measuring
Spoon

Bread Pan

8
Oven Inside – Top View

5
10
7
11

THE CONTROL PANEL

On/Off switch

Display Window

Timer Set Pads

TIMER SET

WHITE

Program
Select Pad

SELECT

0
1
2
3

Extended Bake
Regular
Large
Large Dark

WHOLEWHEAT

Start Pad

START

4 Regular
5 Large
6 Large Rapid

SPECIALITY

Stop Pad

STOP

7
8
9
10
11
12

French
Sweet
Dough
Cake/Quick Bread
Jam
Rapid Cycle

Guide for
selecting the
cooking
program

HOW TO USE YOUR BREAD MAKER
Before plugging in:
● Make sure your electricity supply is the same as the one shown on the underside
of your Bread Maker.
● IMPORTANT: UK only – The wires in the cord are coloured as follows:
Green & Yellow = Earth • Blue = Neutral • Brown = Live
● This machine complies with European Economic Community Directive 89/336/EEC

Before using your bread maker for the first time:
● Remove all packaging and any labels including the cardboard support under the pan.
● Wash all parts (see cleaning).
Your BM200 Breadmaker is fitted with an ON/OFF
switch and will not operate until the “ON” switch is
pressed.

● Plug in the Breadmaker and switch on – SEL will
flash on the display panel.
● Then follow the operating instructions in your
instruction/recipe book supplied.
● Always switch off and unplug your breadmaker after
use.

How to measure ingredients:
It is extremely important to use the exact measure of ingredients for best results.
Do not mix metric and imperial measurements. Use one only.
● ALWAYS measure liquid ingredients in the see-through measuring cup with graduated
markings provided. Liquid should just reach marking on cup at eye level,
not above or below.
● 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, fill to the top and level off the spoon. For 1/2 tsp measure
up to the line.

THE SELECT PAD
The SELECT pad lets you choose from a number of different bread settings as well as a
dough and jam setting. With each press of the SELECT pad, the number in the display
panel will advance to the next setting in the control panel menu. You might for example,
want to bake a large dark loaf in which case you would press the key pad until ‘3’
appeared on the display panel, followed by the START pad.
When you first plug the Bread Maker to the electricity supply a single bleep will sound
and SEL (short for Select), will flash indicating that you should select the setting you
want. You have 12 choices.
WHITE

WHOLE WHEAT

SPECIALITY

Extended bake

Regular

French

Regular

Large

Sweet

Large

Large Rapid

Dough

Large dark

Cake/Quick Bread

Jam

Rapid Cycle

0 The Extended Bake setting allows you to lengthen the baking time after completion
of a cycle. After inspection you may want to bake your loaf a bit longer to get it just how
you want it. The extended bake can only be used after completion of one of the bread
cycles and after ‘END’ appears in the display.

To activate extended bake:
● Press the STOP pad (keep your finger on it) and SEL
will appear on the display.

STOP

SELECT

● Press the SELECT pad and choose the ‘O’ setting.
● Press the TIMER SET pads until the desired extended
bake time is shown. The display automatically defaults
to ‘0:20’ but you can select from 1 minute to 60 minutes.
● Press the START pad and the display colon (:) will flash
to show the countdown has begun. If you make a
mistake or wish to change the bake time during the
count down, press the stop pad until it bleeps and SEL
is displayed. You can then reset the time.
● At the end of the extended bake cycle, it will bleep and
SEL will be displayed. At this stage you cannot reset
the extended bake again.

START

THE SELECT PAD
1 2 3 The White settings can be used for almost any bread recipe using white
bread flour as the main flour.
4 5 6 Whole wheat settings should be used for bread recipes using whole wheat or
wholemeal bread flour as the main flour.
4 5

7 The French setting provides a crisp crust due to the longer baking time.

4 5 8 The Sweet setting bakes bread at a lower temperature to minimize overbrowning of doughs that contain more sugar.
4 5 9 The Dough setting is used when you wish to make dough for hand
shaping and baking in your own oven.
4 5 10 The Cake/Quick Bread setting is unique as it makes non-yeast, cake-like
batter breads such as ginger bread. Quick breads do not require any rising
times. The ingredients are simply mixed and the bread is baked.
4 5 11 The Jam setting automatically cooks jam in the bread pan.
4 5 12 The Rapid Cycle can be used to make a loaf of hot, fresh bread in just one
hour. For best results, extra easy blend yeast and less salt must be used.

Please note: When using the basic white large (2-3) and sweet (8) settings, an alert will
sound during the last 5 minutes of the second knead cycle as a reminder to add
ingredients if required. If you are not adding ingredients, simply ignore the alert.
When using programs (1–8, 10, 12) the Bread Maker will automatically go into the Keep
warm mode at the end of the baking cycle. It will stay on the keep warm mode for up to
one hour or until the machine is turned off, which ever is soonest.
If using eggs, milk or other ingredients from the fridge, leave at room temperature for
30 minutes before using.

THE TIMER SET PADS
The TIMER SET pad allows you to delay the bread making process up to 12 hours
beyond the time of the setting selected. The delayed start is not recommended for use
with dough, jam or rapid bake settings.
IMPORTANT: When using this delayed start function you must not use perishable
ingredients – things that ‘go off’ easily at room temperature or above, such as milk,
eggs, cheese and yogurt etc.
To use the TIMER SET simply place the ingredients in the bread pan and lock the pan
into the bread maker. Then:
● Press SELECT to choose the required setting.
● Press the timer pad and the cycle time for the selected setting will be shown. Keep
pressing the timer pad until the total time required is displayed. The timer pads when
pressed, move in 10 minute increments. You do not need to work out the difference
between the setting time selected and the total hours required as the bread maker will
automatically include the setting cycle time when the timer pad is first pressed.
● If you go past the desired time, press the timer pad to return.
Example: Finished loaf required at 7am. If the breadmaker is set up with the required
recipe ingredients at 10pm the evening before, total time to be set on the delayed timer
is 9 hours.
● Press select to choose your setting e.g. (3) and use the
timer pad to scroll the time in 10 minute increments to
display ‘9:00’. If you go past ‘9:00’, simply press the
timer pad until you return to ‘9:00’.
● Press the start pad and the display colon (:) will flash to
show the timer has been set and the minutes will start
to count down.
● If you make a mistake or wish to change the time set,
press the STOP pad until it bleeps and SEL is
displayed. You can then reset the time.

=
START

STOP

● When the cycle is complete END will show on the
display and it will bleep to let you know the bread
is baked.

Important note: Always switch off the electricity to the Bread Maker after use and
remember to use oven gloves when removing bread from the bread pan.
Always clean the bread pan with a warm damp cloth and dry thoroughly after use.

BREAKDOWN OF BREAD/DOUGH CYCLES
So you know exactly what is going on inside the Bread Maker during the process time,
the following chart breaks down the time in minutes and seconds that each cycle
requires. These times are approximate and should be used as a guide only. The total
process time is also given in hours and minutes, depending on the selection made.
SETTING
CYCLE

EXTEND BASIC BASIC
BAKE REG. LARGE
700g/ 900g/
11/2 LB 2LB

BASIC WHOLE WHOLE WHOLE FRENCH SWEET DOUGH QUICK
LARGE WHEAT WHEAT WHEAT
BREAD
DARK REG. LARGE LARGE
900g/ 700g/ 900g/ RAPID
2LB 11/2 LB 2LB
900g/
2LB

JAM

ONE
HOUR
BREAD
CYCLE

Rest*

Knead 1

6min

Knead 2

27min 31min** 31min** 18min 25min 25min 22min 31min** 24min 14min 15min 11min

Rise 1

23min 29min 29min 120min 120min 39min 34min 40min 60min

Punch 1

15sec

Punch 2

Punch 3

Rest

Shape 1

5sec

Shape 2

Shape 3
Rise 2
Bake

30min* 30min* 15min*

6min

45min

17min

5sec

10sec 10sec

5sec

15min 29min 29min

3sec

5sec

10sec 10sec 10sec

10sec 10sec

5sec

64min 54min 54min

45min 54min 49min

60min 45min 50min 70min 50min 55min 55min 65min 50min

90min

31min

60min

1:30

1:50

1:00

0:59

Keep
Warm

Total
Time***

1:00

Max
Time
Delay

5sec

60min 60min 60min 60min 60min 60min 60min 60min
2:45

2:50

14:45 14:50

3:10

3:44

3:56

3:20

3:30

3:25

15:10 15:44 15:56

15:20

15:30

15:25 13:30 13:50 13:00 12:59

The Whole Wheat cycle begins with a rest period, during which the flours or grains absorb the liquid
ingredients. Soaking causes the flour or grain to soften and helps ingredients to combine well. There is
no kneader action during this period.

**
***

Alert sounds during knead to add ingredients if recipe recommends doing so.
Total Time does not include ‘Keep Warm’.

Note: When using programs (1 – 8, 10, 12) the Bread Maker will automatically go into the Keep warm mode
at the end of the baking cycle. It will stay on the keep warm mode for up to one hour or until the machine is
turned off, which ever is soonest.

CARE & CLEANING
IMPORTANT: unplug the Bread Maker and allow to cool before cleaning.
● DO NOT immerse either the Bread Maker body or the outside base of the
bread pan in water.
● DO NOT use a dishwasher to clean the bread pan as this can damage the
non-stick properties allowing bread to stick during baking.
● DO NOT use abrasive scouring pads or metal implements.
● Clean the bread pan and the kneader immediately after each use by partially filling the
pan with warm soapy water. Leave to soak for 5 to 10 minutes. To remove the kneader,
turn clockwise and lift off. Finish cleaning with a soft cloth, rinse and dry.
● Use a soft damp cloth to clean the outside and inside surfaces of the Bread Maker if
necessary.

Removal of Kneader

Recipes
11

Ingredients
The major ingredient in bread making is flour, so selecting the 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 kernel, which contains the wheat germ and endosperm. It is the protein
within the endosperm which, when mixed with water, forms gluten. Gluten stretches like
elastic and the gases given off by the yeast during fermentation are trapped, making the
dough rise.
White Flours
These flours have the outer bran and wheat germ removed, leaving the endosperm which
is milled into a white flour. It is essential to use strong white flour or white bread flour,
because this has a higher protein level, necessary for gluten development. Do not use
plain white flour or self-raising flour for making yeast risen breads in your bread maker, as
inferior loaves will be produced. There are several brands of white bread flour available,
use a good quality one, preferably unbleached, for the best results. A small amount of
fine French plain flour is often added to French bread recipes to achieve the texture
associated with this style of bread. See the recipe on page 32.
Wholemeal Flours
Wholemeal flours include the bran and wheat germ, which gives the flour a nutty flavour
and produces a coarser textured bread. Again strong wholemeal or wholemeal bread flour
must be used. Loaves made with 100% wholemeal flour will be more dense than white
loaves. The bran present in the flour inhibits the release of gluten, so wholemeal doughs
rise more slowly. Use the special wholewheat programs to allow time for the bread to rise.
For a lighter loaf, replace part of the wholemeal flour with white bread flour. You can make
a quick wholemeal loaf using the rapid whole wheat setting 6.
Strong Brown Flour
This can be used in combination with white flour, or on its own. It contains about 80-90%
of the wheat kernel and so it produces a lighter loaf, which is still full of flavour. Try using
this flour on the basic white cycle, replacing 50% of the strong white flour with strong
brown flour. You may need to add a little extra liquid.

Ingredients
Granary Bread Flour
A combination of white, wholemeal and rye flours mixed with malted whole wheat grains,
which adds both texture and flavour. Use on its own or in combination with strong white
flour.
Non-wheat Flours
Other flours such as rye can be used with white and wholemeal bread flours to make
traditional breads like pumpernickel or rye bread. Adding even a small amount adds a
distinctive tang. Do not use on its own, as it will produce a sticky dough, which will
produce a dense heavy loaf. Other grains such as millet, barley, buckwheat, cornmeal and
oatmeal are low in protein and therefore do not develop sufficient gluten to produce a
traditional loaf.
These flours can be used successfully in small quantities. Try replacing 10-20% of white
bread flour with any of these alternatives.
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.
● Salt inhibits yeast growth to prevent over-rising and stops the dough collapsing.
● Too much salt will prevent the dough rising sufficiently.

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.

Ingredients
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 22mls (11⁄2 tbsp.) vegetable oil. 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. For most programs water straight from
the tap is fine, however on the rapid one-hour cycle it needs to be lukewarm.
● On very cold days measure the water and leave to stand at room temperature for 30

minutes before use. If using milk straight from the fridge do likewise.
● Buttermilk, yoghurt, soured cream and soft cheeses such as ricotta, cottage and

fromage frais can all be used as part of the liquid content to produce a more moist,
tender crumb. Buttermilk adds a pleasant, slightly sour note, not unlike that found in
country style breads and sour doughs.
● Eggs may be added to enrich the dough, improve the colour of the bread and help to

add structure and stability to the gluten during rising. If using eggs reduce the liquid
content accordingly. Place the egg in a measuring cup and top up with liquid to the
correct level for the recipe.

Ingredients
Yeast
Yeast is available both fresh and dried. All the recipes in this book have been tested using
easy blend, fast action dried yeast which does not require dissolving in water first. It is
placed in a well in the flour where it is kept dry and separate from the liquid until mixing
commences.
● The use of fresh yeast in your bread maker is not recommended.
● Use the amounts stated in the recipes; too much could cause the bread to over-rise

and spill over the top of the bread pan.
● Once a sachet of yeast is opened, it should be used within 48 hours, unless stated

otherwise by the manufacturer. Re-seal after use. Resealed opened sachets can be
stored in the freezer until required.
● Use dried yeast before its use by date, as the potency gradually deteriorates with time.
● You may find dried yeast, which has been manufactured especially for use in bread

machines. This will also produce good results, though you may need to adjust the
quantities recommended.

Adapting your own Recipes
After you have baked some of the recipes, which follow in this booklet, you may 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.
Read through the following guidelines to help you, and be prepared to make adjustments
as you go along.
● Make sure you use the correct quantities for the bread maker. Do not exceed the

recommended maximum. If necessary, reduce the recipe to match the flour and liquid
quantities in the breadmaker recipes.
● Always add the liquid to the bread pan first. Separate the yeast from the liquid by

adding after the flour.
● Replace fresh yeast with easy blend dried yeast. Note: 6g fresh yeast = 1tsp (5mls)

dried yeast.
● Use skimmed milk powder and water instead of fresh milk, if using the timer delay

setting.
● If your conventional recipe uses egg, add the egg as part of the total liquid

measurement.
● Keep the yeast separate from the other ingredients in the pan until mixing

commences.
● Check the consistency of the dough during the first few minutes of mixing. Bread

machines require a slightly softer dough, so you may need to add extra liquid. The
dough should be wet enough to gradually relax back.

Removing, Slicing and Storing Bread
● For best results, once your loaf is baked, remove it from the machine and turn out of

the bread pan immediately, although your bread maker will keep it warm for up to 1
hour if you are not around.
● Remove the bread pan from the machine using oven gloves, even if it is during the

keep warm cycle. Turn the pan upside-down and shake several times to release the
cooked bread. If the bread is difficult to remove, try gently knocking the corner of the
bread pan on a wooden board, or rotate the base of the shaft underneath the bread
pan.
● The kneader should remain inside the bread pan when the bread is released, however

occasionally it may remain inside the loaf of bread. If so, remove it before slicing the
bread, using a heat resistant plastic utensil to prise it out. Do not use a metal
implement as this may scratch the non-stick coating on the kneader.
● Leave the bread to cool for at least 30 minutes on a wire rack, to allow the steam to

escape. The bread will be difficult to slice if cut hot.
Storing
Home-made bread does not contain any preservatives so should be eaten within 2-3 days
of baking. If not eating immediately, wrap in foil or place in a plastic bag and seal.
● Crispy French-style bread will soften on storage, so is best left uncovered until sliced.
● If you wish to keep your bread for a few days, store in the freezer. Slice the bread

before freezing, for easy removal of the amount required.

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.
● Use all ingredients at room temperature unless stated otherwise in the recipe eg. for

the rapid 1 hour cycle you will need to warm the liquid.
● 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.
● Vegetable cooking juices can be added as part of the liquid. Water from cooking

potatoes contains starch, which is an additional source of food for the yeast, and helps
to produce a well-risen, softer, longer lasting loaf.
● Vegetables such as grated carrot, courgette or cooked mashed potato can be added

for flavour. You will need to reduce the liquid content of the recipe as these foods
contain water. Start with less water and check the dough as it begins to mix and adjust
if it is necessary.

General Hints and Tips
● Do not exceed the quantities given in recipes as you may damage your bread

machine.
● If the bread does not rise well try replacing the tap water with bottled water or boiled

and cooled water. If your tap water is heavily chlorinated and fluorinated it may affect
the bread rising. Hard water can also have this effect.
● It is worth checking the dough after about 5 minutes of continuous kneading. Keep a

flexible rubber spatula next to the machine, so you can scrape down the sides of the
pan if some of the ingredients stick to the corners. Do not place near the kneader, or
impede its movement. Also check the dough to see if it is the correct consistency. If
the dough is crumbly or the machine seems to be labouring, add a little extra water. If
the dough is sticking to the sides of the pan and doesn’t form a ball, add a little extra
flour.
● Do not open the lid during the proving or baking cycle as this may cause the bread to

collapse.

Rapid Cycle
● Your bread maker has an extra fast bread cycle, which will knead, prove and cook a

delicious loaf of bread in just 1 hour. To help ensure the best possible results follow the
guidelines given below.
● Use lukewarm liquid to help speed up the rising process (32-35°C/90-95°F is

optimum). Cold water will result in a shorter loaf, if hot water is used, it will kill the
yeast. For best results measure the water temperature with either a thermometer or
mix 70mls boiling water with 230mls of cold water.
● Bread recipes should contain at least 65% white bread flour on this cycle. 100%

wholemeal or other whole grain breads will produce poor results as there is insufficient
time for the dough to rise.
● The salt level is reduced for breads made using this cycle as salt retards yeast activity.

However do not eliminate it completely as it is important for the taste and texture of the
bread. Use 31⁄2 - 5 ml (3⁄4 - 1 tsp) of salt with 450 g (1 lb) of flour.
● The yeast levels are higher on this cycle to help ensure a rapid rise. Use 12.5 - 15ml

(21⁄2 - 3 tsp) of easy blend fast action dried yeast.
● If you want to make several loaves in succession on this rapid cycle, leave the lid open

and the machine switched off for 30 minutes between loaves. This will allow the
temperature sensor within the machine to work accurately, which is critical on a short
bread cycle.
● Breads made using this cycle will not rise as high as loaves made on other settings,

they will have a softer crust and be a little denser, which is normal.

Rapid Cycle

(Program 12)

Makes 1 large loaf
Time: 59 mins
1

Remove the bread pan from the bread machine and make sure the kneader is fitted.

Pour the warm liquids (32 - 35°C) into the bread pan. Sprinkle over the flour, ensuring
it covers the liquid.

Add the skimmed milk powder, salt, sugar and butter in separate corners.

Make a well in the centre of the flour, but not down as far as the liquid and put the
yeast in the well.

Insert and lock the bread pan into the bread machine. Select programme RAPID
CYCLE. Press ‘Start’.

At the end of the cycle, turn off and remove the bread pan using oven gloves. Turn
out on to a wire rack to cool.

Basic White
Ingredients

Large

water, lukewarm
unbleached white bread flour

300 ml (101⁄2 fl oz)
450g (1 lb)

skimmed milk powder
salt
sugar

20ml (4 tsp)
5ml (1 tsp)
15 ml (3 tsp)

butter
easy blend dried yeast

25g (1 oz)
15ml (3 tsp)

Rustic White
Ingredients

Large

semi-skimmed milk, lukewarm
water, lukewarm
unbleached white bread flour
wholemeal bread flour
salt
sugar
butter
easy blend dried yeast

170 ml (6 fl oz)
150 ml (5 fl oz)
340 g (12 oz)
110 g (4 oz)
5 ml (1 tsp)
15 ml (3 tsp)
25 g (1 oz)
12.5 ml (21⁄2 tsp)

Rapid Cycle

(Program 12)
Caramelise Onion Bread

Ingredients

Large

butter

50 g (2 oz)

large onion, chopped

semi-skimmed milk
unbleached white bread flour

290 ml (101⁄4 fl oz)
400 g (14 oz)

wholemeal bread flour

50 g (2 oz)

salt
sugar

5 ml (1 tsp)
15 ml (3 tsp)

freshly ground black pepper

2.5 ml (1⁄2 tsp)

easy blend dried yeast

15 ml (3 tsp)

Melt the butter in a frying pan and sauté the onions over a low heat until golden.
Remove from the heat. Stir in the milk. Follow the instructions on page 21.

Walnut Bread
Ingredients

Large

buttermilk, lukewarm
water, lukewam

200 ml (7 fl oz)
120 ml (4 fl oz)

unbleached white bread flour
wholemeal bread flour
chopped walnuts

340 g (12 oz)
110 g (4 oz)
50 g (2 oz)

salt
sugar
butter

5 ml (1 tsp)
15 ml (3 tsp)
25 g (1 oz)

easy blend dried yeast

12.5 ml (21⁄2 tsp)

Carrot and Coriander Bread
Ingredients

Large

carrot, freshly grated, at room temperature
water
sunflower oil
fresh chopped coriander
unbleached white bread flour
ground coriander
salt
sugar
easy blend dried yeast

175 g (6 oz)
215 ml (71⁄2 fl oz)
30 ml (6 tsp)
15 ml (3 tsp)
450 g (1 lb)
5 ml (1 tsp)
5 ml (1 tsp)
15 ml (3 tsp)
12.5 ml (21⁄2 tsp)

Add the carrot, coriander and oil to the bread pan with the warm liquids. Add the
ground coriander with the flour. Follow the instructions on page 21.

Basic White (Program 1, 2, 3)
Makes 1 regular or 1 large loaf
regular 2hrs 45mins
large 2hrs 50mins
large dark 3hrs 10mins
1

Remove the bread pan from the bread machine and fit the kneader.

Pour the water into the bread pan.

Sprinkle over the flour, ensuring it covers the water.

Add the skimmed milk powder, salt, sugar and butter in separate corners.

Make a well in the centre of the flour, but not down as far as the liquid, and add the
yeast.

Insert and lock the bread pan into the bread machine. Select program WHITE
Regular or WHITE Large depending on which size loaf you have selected. Press
start.

At the end of the cycle, turn off and remove the bread pan, using oven gloves. Turn
out on to a wire rack to cool.

Basic White
Ingredients
water
unbleached white bread flour
skimmed milk powder

Large

Regular

300 ml (10 ⁄2 fl oz)
450 g (1 lb)
20 ml (4 tsp)
7.5 ml (11⁄2 tsp)

245 ml (81⁄2 fl oz)

15 ml (3 tsp)
25 g (1 oz)
7.5 ml (11⁄2 tsp)

10 ml (2 tsp)
15 g (1⁄2 oz)
5 ml (1 tsp)

salt
sugar
butter
easy blend dried yeast

350 g (12 oz)
15ml (3 tsp)
5ml (1 tsp)

For a dark baked large loaf, with a thicker crust, use ingredients for large loaf and
select programme WHITE Large Dark.

Basic White (Program 1, 2, 3)
Egg Enriched White Bread
Ingredients
egg
water
unbleached white bread flour
salt
sugar
butter
easy blend dried yeast

Large

Regular

1 plus 1 egg yolk

see method

450 g (1 lb)
7.5 ml (11⁄2 tsp)

350g (12 oz)
7.5 ml (11⁄2 tsp)

15 ml (3 tsp)

10 ml (2 tsp)

25 g (1 oz)
7.5 ml (11⁄2 tsp)

15 g (1⁄2 oz)
5 ml (1 tsp)

Put the egg/eggs into the measuring cup and add sufficient water to give
245 ml (81⁄2 fl oz) for Regular or 300 ml (101⁄2 fl oz) for Large.

Sun Dried Tomato Bread
Ingredients

Large

water
oil from bottled sun-dried tomatoes, or olive oil

280 ml (10 fl oz)
15 ml (3 tsp)

unbleached white bread flour
wholemeal bread flour

400 g (14oz)
50 g (2 oz)

finely grated Parmesan cheese
salt
sugar
easy blend dried yeast
well-drained sun-dried tomatoes in olive oil

25 g (1oz)
7.5 ml (11⁄2 tsp)
10 ml (2 tsp)
5 ml (1 tsp)
25 g (1 oz)

Pour the water and sun-dried tomato oil into the bread pan.

Add the sun-dried tomatoes when the machine makes an audible sound during the
kneading cycle.

Basic White (Program 1, 2, 3)
Multi-Seeded Bread
Ingredients

Large

Regular

300 ml (101⁄2 fl oz)

230 ml (8 fl oz)

olive oil

30 ml (6 tsp)

15 ml (3 tsp)

unbleached white bread flour
skimmed milk powder

450 g (1 lb)
15 ml (3 tsp)

350 g (12 oz)
10 ml (2 tsp)

7.5 ml (11⁄2 tsp)

10 ml (2 tsp)
10 ml (2 tsp)

7.5 ml (11⁄2 tsp)
7.5 ml (11⁄2 tsp)

water

salt
sugar
easy blend dried yeast

pumpkin, sunflower seeds

15 ml (3 tsp) each

poppy and lightly toasted sesame seeds

10 ml (2 tsp) each

If making the large loaf, add the seeds when the machine makes an audible sound
during the kneading cycle. If making the regular loaf add the seeds after 28 minutes
when the time remaining reads 2:17.

Light Rye and Mixed Herb Bread
Ingredients

Large

buttermilk

115ml (4 fl oz)

water
lemon juice
clear honey
rye flour
unbleached white bread flour
salt

200 ml (7 fl oz)
10 ml (2 tsp)
15ml (3 tsp)
115 g (4 oz)
375 g (13 oz)
7.5 ml (11⁄2 tsp)

butter
easy blend dried yeast
chopped fresh dill or thyme
chopped fresh parsley
snipped fresh chives

25 g (1 oz)
5 ml (1 tsp)
10 ml (2 tsp)
15 ml (3 tsp)
15 ml (3 tsp)

Pour the buttermilk, water, lemon juice and honey together into the bread pan.

Add the fresh herbs when the machine makes an audible sound during the kneading
cycle.

Basic White (Program 1, 2, 3)
Fruit and Nut Bran Loaf
Ingredients

Large

water

280 ml (10 fl oz)

clear honey

30 ml (6 tsp)

unbleached white bread flour
wheat bran

450 g (1 lb)
15 g (1⁄2 oz)

skimmed milk powder

30 ml (6 tsp)

salt
butter

7.5 ml (11⁄2 tsp)
25 g (1 oz)

easy blend dried yeast

7.5 ml (11⁄2 tsp)

dried berries and cherries chopped
skinned hazelnuts, roasted and chopped

50 g (2 oz)
40 g (11⁄2 oz)

Add the honey to the bread pan with the water.

Add the wheat bran with the flour.

Add the berries, cherries and chopped hazelnuts when the machine makes an audible
sound during the kneading cycle.

Chocolate Bread
Ingredients

Large

egg
water

1
see method

semi-skimmed milk
unbleached white bread flour

100 ml (31⁄2 fl oz)
450 g (1 lb)

cocoa powder
salt
caster sugar
butter
easy blend dried yeast
plain Continental style (70% cocoa)
chocolate, coarsely chopped or
use plain chocolate chips

15 ml (3 tsp)
7.5 ml (11⁄2 tsp)
40g (11⁄2 oz)
25 g (1 oz)
7.5 ml (11⁄2 tsp)
75 g (3 oz)

Place the egg in the measuring cup and add sufficient water to give 225 ml (71⁄2 fl oz).
Pour into the bread pan and add the milk.

Sift the flour and cocoa powder together, then sprinkle over the egg, water and milk, to
cover.

Add the chocolate when the machine makes an audible sound during the kneading
cycle.

Basic White (Program 1, 2, 3)
Chilli and Cheddar Bread
Ingredients

Large

Regular

15 ml (1 tbsp)

10 ml (2 tsp)

2-3

1-2

215 ml (71⁄2 fl oz)
100 ml (31⁄2 fl oz)

165 ml (51⁄2 fl oz)
60 ml (2 fl oz)

unbleached white bread flour

450 g (1 lb)

300 g (10 oz)

wholemeal bread flour
mature Cheddar cheese, grated

50 g (2 oz)
65 g (21⁄2 oz)

50 g (2 oz)
50 g (2 oz)

salt

7.5 ml (11⁄2 tsp)

sugar
easy blend dried yeast

5 ml (1 tsp)
7.5 ml (11⁄2 tsp)

5 ml (1 tsp)
5 ml (1 tsp)

sunflower oil
red chillies, de-seeded and chopped
water
semi-skimmed milk

Place the oil and chillies in a small frying pan or saucepan and sauté over a medium
heat for 3-4 minutes, until softened. Set aside to cool. Add to the pan with the liquids.

Add the cheese with the flour.

Variation
Reduce the quantities of chillies for a milder flavour or replace the chillies with 1-2
chopped spring onions if preferred. Use hot chillies such as Scotch Bonnet for a fiery
taste.

Wholewheat Cycle (Program 4 & 5)
Makes 1 regular or 1 large loaf
regular 3hrs 44mins
large 3hrs 56mins
Note: The wholewheat programs begin with a 15 - 30 minute rest period. During this
time the kneader will not operate.
1

Remove the bread pan from the bread machine and fit the kneader.

Put the egg/eggs into the measuring cup and add sufficient water to give 240 ml
(81⁄2 fl oz) or 310 ml (11 fl oz). Pour into the bread pan. Add the sugar/honey and lemon
juice.

Sprinkle over the flours, ensuring they cover the liquids. Add the skimmed milk powder
and salt in separate corners.

Make a well in the centre of the flour, but not down as far as the liquid, and add the
yeast.

Insert and lock the bread pan into the bread machine. Select program
WHOLEWHEAT Regular or WHOLEWHEAT Large depending on which size loaf
you have selected. Press start.

At the end of the cycle, turn off and remove the bread pan, using oven gloves. Turn
out on to a wire rack to cool.

Wholemeal Bread
Ingredients
egg
water
clear honey
lemon juice
wholemeal bread flour
unbleached white bread flour
skimmed milk powder
salt
easy blend dried yeast

Large

Regular

1 plus 1 egg yolk
see method
30 ml (6 tsp)
15 ml (3 tsp)
450 g (1 lb)
50 g (2 oz)
25 ml (5 tsp)
10 ml (2 tsp)
7.5ml (11⁄2 tsp)

1
see method
15 ml (3 tsp)
10 ml (2 tsp)
350 g (12 oz)
25 g (1 oz)
15 ml (3 tsp)
7.5 ml (11⁄2 tsp)
5 ml (1 tsp)

Put the egg/eggs into the measuring cup and add sufficient water to give 240 ml
(81⁄2 fl oz) for Regular or 310 ml (11 fl oz) for Large.

Pour into the bread pan with the honey and lemon juice.

Wholewheat Cycle (Program 4 & 5)
100% Wholemeal Recipe
Ingredients

Large

Regular

300ml (101⁄2 fl oz)

215ml (71⁄2 fl oz)

15 ml (3 tsp)

10 ml (2 tsp)

500 g (1 lb 2 oz)
25 ml (5 tsp)

375 g (13 oz)
15 ml (3 tsp)

salt

10 ml (2 tsp)

7.5 ml (11⁄2 tsp)

sugar
butter

25 ml (5 tsp)
25 g (1 oz)

15 ml (3 tsp)
15 g (1⁄2 oz)

5ml (1 tsp)

5 ml (1 tsp)

water
lemon juice
wholemeal bread flour
skimmed milk powder

easy blend dried yeast

Remove the bread pan from the bread machine and fit the kneader.

Add the ingredients to the pan in the order shown above.

Follow the instructions on page 28.

Variation
The wholemeal flour can be substituted with strong brown bread flour.

Wholewheat Rapid Cycle (Program 6)
Makes 1 large loaf
Time: 3hrs 20mins
1

Remove the bread pan from the bread machine and fit the kneader.

Pour the water and lemon juice into the pan.

Then add the rest of the ingredients.

Insert and lock the bread pan into the bread machine. Select Program
WHOLEWHEAT RAPID. Press start.

Light Wholemeal
Ingredients

Large

water
lemon juice
wholemeal bread flour

310 ml (11 fl oz)
15 ml (3 tsp)
425 g (15 oz)

unbleached white bread flour
skimmed milk powder

75 g (3 oz)
20 ml (4 tsp)

salt
sugar
butter

7.5 ml (11⁄2 tsp)
10 ml (2 tsp)
25 g (1 oz)

easy blend dried yeast

7.5 ml (11⁄2 tsp)

Note: If required, just before the baking cycle commences, (baking cycle commences 55
minutes before the end of the cycle) brush the top of the loaf with water and dust with a
little wholemeal flour or sprinkle with wheat flakes, wheat grains or rolled oats to give an
attractive finish.

Wholewheat Rapid Cycle (Program 6)
Granary Bread
Ingredients

Large

water

310 ml (11 fl oz)

lemon juice

15 ml (3 tsp)

Granary bread flour
unbleached white bread flour

450 g (1lb)
50g (2 oz)

skimmed milk powder

20 ml (4 tsp)

salt
light brown muscovado sugar

10 ml (2 tsp)
5ml (1 tsp)

butter

25 g (1 oz)

easy blend dried yeast

7.5 ml (11⁄2 tsp)

Follow the instructions on page 30.

Speciality French

(Program 7)

Makes 1 large loaf
Time : 3hrs 30mins
1

Remove the bread pan from the bread machine and fit the kneader.

Pour the water into the bread pan. Sprinkle over the flours, ensuring they cover the
water.

Add the salt and sugar in separate corners.

Make a well in the centre of the flour, but not down as far as the liquid, and add the
yeast.

Insert and lock the bread pan into the bread machine. Select program
FRENCH.
Press start.

At the end of the cycle, turn off and remove the bread pan, using oven gloves. Turn
out on to a wire rack to cool.

French Bread
Ingredients

Large

water
unbleached white bread flour

300 ml (101⁄2 fl oz)
400 g (14 oz)

fine French plain flour
salt
sugar

50 g (2 oz)
7.5 ml (11⁄2 tsp)
5 ml (1 tsp)

easy blend dried yeast

5 ml (1 tsp)

Note: Super fine plain flour can be used instead of the French flour.

Speciality Sweet

(Program 8)

Makes 1 large loaf
Time : 3hrs 25mins
1

Remove the bread pan from the bread machine and fit the kneader.

Add the ingredients in the order stated in the individual recipes.

Insert and lock the bread pan into the bread machine. Select program SPECIALITY
SWEET. Press start.

At the end of the cycle, turn off and remove the bread pan using oven gloves. Turn out
on to a wire rack to cool.

Citrus and Walnut Bread
Ingredients

Large

lemon yoghurt
orange juice

170 ml (6 fl oz)
115 ml (4 fl oz)

unbleached white bread flour
caster sugar

450 g (1 lb)
25 g (1 oz)

salt
butter
easy blend dried yeast

5 ml (1 tsp)
40 g (11⁄2 oz)
7.5 ml (11⁄2 tsp)

walnuts, chopped
grated lemon rind

40 g (11⁄2 oz)
10 ml (2 tsp)

grated orange rind

10 ml (2 tsp)

Pour the yoghurt and orange juice into the bread pan. Sprinkle over the flour, ensuring
it covers the liquid. Add the sugar, salt, butter and yeast.

Add the walnuts and grated citrus rinds when the machine makes an audible sound
during the kneading cycle.

Speciality Sweet

(Program 8)

Makes 1 large loaf
Time : 3hrs 25mins

Spiced Apple and Oatmeal Bread
Ingredients

Large

water

150 ml (5 fl oz)

egg

one green eating apple, grated
unbleached white bread flour

75g (3 oz)
450 g (1 lb)

porridge oats
coarse oatmeal

25 g (1 oz)
50 g (2 oz)

ground mixed spice
caster sugar
salt

7.5 ml (11⁄2 tsp)
40 g (11⁄2 oz)
5 ml (1 tsp)
40 g (11⁄2 oz)

butter
easy blend dried yeast
sultanas or raisins chopped

7.5 ml (11⁄2 tsp)
40 g (11⁄2 oz)

Pour the water into the bread pan. Add the egg and grated apple.

Sprinkle over the flour, porridge oats, oatmeal and mixed spices ensuring they cover
the liquids. Add the sugar, salt, butter and yeast.

Add the sultanas or raisins when the machine makes an audible sound during the
kneading cycle.

Follow the instructions at the top of page 33.

Speciality Sweet

(Program 8)

Makes 1 large loaf
Time : 3hrs 25mins

Malted Sultana and Apricot Bread
Ingredients

Large

water

255 ml (9 fl oz)

malt extract

30 ml (6 tsp)

unbleached white bread flour
skimmed milk powder

450 g (1 lb)
20 ml (4 tsp)

mixed spice
caster sugar

2.5 ml (1⁄2 tsp)
25 g (1 oz)

salt
butter, cut into pieces
easy blend dried yeast

3.5 ml (3⁄4 tsp)
40 g (11⁄2 oz)
7.5 ml (11⁄2 tsp)

sultanas
no-need-to-soak dried apricots, chopped

50 g (2 oz)
50 g (2 oz)

For the glaze:
caster sugar
milk

15 ml (3 tsp)
15 ml (3 tsp)

Add the malt extract to the pan with the water

Add all the ingredients to the pan except the sultanas and apricots.

Add the sultanas and apricots when the machine makes an audible sound during the
kneading cycle.

Make the glaze by dissolving the caster sugar in the milk, and brush over the top crust
whilst still warm.

Follow the instructions at the top of page 33.

Speciality Sweet

(Program 8)

Cranberry, Almond and Pecan Bread
Ingredients

Large

water

170 ml (6 fl oz)

natural plain yoghurt

140 ml (5 fl oz)

unbleached white bread flour
ground almonds

425 g (15 oz)
50 g (2 oz)

salt

3.5 ml (3⁄4 tsp)

caster sugar
easy blend dried yeast

40 g (11⁄2 oz)
7.5 ml (11⁄2 tsp)

pecan nuts, coarsely chopped

40 g (11⁄2 oz)

dried cranberries chopped

25 g (1 oz)

Pour the water and yoghurt into the bread pan. Sprinkle over the flour, ensuring it
covers the liquids.

Add the flour, ground almonds, salt, sugar and yeast.

Add the pecan nuts and cranberries when the machine makes an audible sound
during the kneading cycle.

Follow the instructions at the top of page 33.

Cakes/Quick Bread

(Program 10)

This setting is unique as it will mix and bake non-yeast type cakes and breads.
This program does not include a rising period, so should not be used for yeast
based sweet breads and cakes. Use the sweet cycle for yeasted sweet breads
and cakes (see pages 33 - 36).
● Always use this setting for non-yeast breads and cakes. Other programs will

produce poor results.
● Use butter or margarine at room temperature, cut into small pieces, or melt

before adding to the bread machine, to ensure even blending during mixing.
● Use plain flour and raising agents such as baking powder, bicarbonate of soda

and cream of tartar.
● After 5 minutes mixing, scrape down the sides of the pan with a plastic spatula,

to remove any residual flour on the sides of the pan. Do not touch the kneader
or impede its movement. Do not turn the bread maker off or remove the pan
from the machine to scrape down the sides.
● Allow the cake or bread to cool in the pan for 5 minutes before turning out. Run

a smooth edged plastic spatula around the edge of the cake before removing to
help ensure an easy release.
● Leave the cake or bread to cool on a wire rack before slicing. Moist cakes like

gingerbread benefit from being wrapped and stored for 24 hours before eating.
● The bread maker will bake the cake or bread for 11⁄2 hours on this cycle, to

accommodate all types of quick breads. Some cakes may need less time, so
you can always check it after 11⁄4 hours, just as if you were baking it in a
conventional oven. If cooked, switch off the machine and remove the bread
pan. Turn out on to a wire rack to cool.

Cakes/Quick Bread

(Program 10)

Makes 1 large loaf
Time : 1hr 50mins
1

Follow individual recipe instructions. Insert and lock the bread pan into the machine

Select program SPECIALITY Cake/Quick Bread.

After 6 minutes, open the lid, and using a plastic spatula, scrape down the sides of the
pan to remove any dry flour pockets.

Banana and Cinnamon Tea Bread
Ingredients

Large

butter
golden syrup
light muscovado sugar
plain white flour
baking powder
bicarbonate of soda
ground cinnamon
peeled ripe bananas
eggs
crème fraîche
milk

115 g (4 oz)
200 g (7 oz)
50g (2 oz)
280 g (10 oz)
10 ml (2 tsp)
5 ml (1 tsp)
2.5 ml (1⁄2 tsp)
200 g (7 oz)
2
85g (3 oz)
60 ml (2 fl oz)

Place the butter, syrup and sugar in a small saucepan and heat gently until melted,
stirring occasionally. Leave to cool slightly then pour into the bread pan.

Mash the bananas and add to the bread pan with the eggs, crème fraîche and milk.

Sift the flour, baking powder, bicarbonate of soda and cinnamon together. Then add to
the pan.
Variation:
For a Banana, Date and Walnut Teabread add 40 g (11⁄2 oz) chopped dates and 40 g
(11⁄2 oz) chopped walnuts, after scraping down after 6 minutes.

Cakes/Quick Bread

(program 10)

Marmalade Cake
Ingredients

Large

butter

115 g (4 oz)

golden syrup

150 g (5 oz)

granulated sugar
orange marmalade

75 g (3 oz)
75 g (3 oz)

milk

175 ml (6 fl oz)

egg
plain white flour

1
280 g (10 oz)

baking powder

10 ml (2 tsp)

bicarbonate of soda
salt

5 ml (1 tsp)
pinch

Place the butter, syrup, sugar and marmalade in a small saucepan and heat gently
until melted, stirring occasionally. Leave to cool slightly then pour into the bread pan.

Add the milk and egg.

Sift the flour, baking powder, bicarbonate of soda and salt and add to the pan.
Variation:
Finish this cake with a topping after baking and cooling. Mix together 140 g (5 oz) full
fat soft cheese or mascarpone cheese, 40 g (11⁄2 oz) sifted icing sugar and 15 ml (1
tbsp) cut mixed peel or orange marmalade. Spread over the top of the cake.

Cakes/Quick Bread

(program 10)

Gingerbread
Ingredients

Tea

butter

115 g (4 oz)

golden syrup

125 g (41⁄2 oz)

treacle
light brown soft sugar

50 g (2 oz)
125 g (41⁄2 oz)

milk

200 ml (7 fl oz)

egg, lightly beaten
plain flour

1
280 g (10 oz)

ground ginger

10 ml (2 tsp)

baking powder
bicarbonate of soda

10 ml (2 tsp)
5 ml (1 tsp)

Place the butter, syrup, treacle and sugar in a small saucepan and heat gently until
melted, stirring occasionally. Leave to cool slightly then pour into the bread pan.

Add the milk and egg to the bread pan.

Sift the flour, ginger, baking powder and bicarbonate of soda together and add to the
pan.
Note: Gingerbread is best left stored in an airtight container for 24 hours before
eating, to allow time for it to become sticky.

Caribbean Tea Bread
Ingredients

Tea

butter, melted
milk
eggs, lightly beaten
plain flour
baking powder
salt
caster sugar
desiccated coconut
ready to eat, dried tropical fruits,
coarsely chopped

50 g (2 oz)
170 ml (6 fl oz)
2
280 g (10 oz)
15 ml (3 tsp)
pinch
115 g (4 oz)
25 g (1 oz)
75 g (3 oz)

Add the melted butter, milk and eggs to the bread pan.

Sift the flour, baking powder and salt together. Stir in the caster sugar, desiccated
coconut and tropical fruits. Add all the ingredients to the pan.

Dough Cycle

(program 9)

Time : 1hr 30mins
This program allows you to mix, knead and prove dough without machine baking it, which
is essential for hand-shaped breads and rolls. After shaping, all you need to do is leave
the dough for a final proving then bake it in your conventional oven.
The dough cycle is ideal for making different shaped loaves, pizzas, rolls, croissants,
doughnuts, breadsticks, buns and pastries.
The bread roll recipe, on page 42 gives you information on how to make various shapes.
You may also use this recipe for making breadsticks. If preferred use 250 ml (9 fl oz)
water and 50 ml (2 fl oz) olive oil instead of water, egg and butter. Add the olive oil with
the water.
Shaping Breadsticks
1

Divide the dough in half and roll each piece of dough into a rectangle about 1 cm thick.
cut into strips about 7 cm long and 2 cm wide.

On a very lightly floured surface roll these strips into long thin ropes, using the palm of
your hand. You can lift each rope and gently stretch the dough, if wished. If necessary
rest the dough for a few seconds during shaping.

Roll in poppy seeds, sesame seeds, sea salt or grated Parmesan cheese as required.

Place, spaced apart, on lightly oiled baking sheets.

Brush lightly with olive oil, cover and leave to rise in a warm place for 10-15 minutes.

Bake in a preheated oven at 200°C/400°F/Gas 6 for 15-20 minutes, or until golden,
turning once. Transfer to a wire rack to cool.

Dough Cycle

(program 9)
Bread rolls

Ingredients

Makes 12

water

250 ml (9 fl oz)

egg

unbleached white bread flour
salt

450 g (1 lb)
5 ml (1 tsp)

sugar

10 ml (2 tsp)

butter
easy blend dried yeast

25 g (1 oz)
5 ml (1 tsp)

For the topping:
egg yolk beaten with 15 ml (3 tsp) water
sesame seeds and poppy seeds,
for sprinkling, optional

Remove the bread pan from the bread machine and fit the kneader.

Pour the water into the bread pan. Add the egg. Sprinkle over the flour, ensuring it
covers the liquids.

Add the salt, sugar and 25g butter in separate corners. Make a well in the centre of
the flour, but not down as far as the liquid and add the yeast.

Insert and lock the bread pan into the bread machine. Select program
SPECIALITY
Dough. Press start. Lightly oil two baking sheets.

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. Shape into plump round rolls or into
one of the following shapes: -

● For cottage rolls, cut off one third of the dough, shape both pieces into rounds. Place

the small one on top of the large one and make a hole through the centre with a lightly
floured finger.
● For knots, shape each piece of dough into a long roll, and tie into a knot.
● For plaits, divide each piece of dough into three and roll each into a long sausage.

Pinch the three strips together at one end then plait together. Tuck the ends under to
seal.
6

Place shaped rolls on the prepared baking sheets, well spaced apart. Cover with oiled
clear film and leave to rise in a warm place for 20-30 minutes, or until doubled in size.
Meanwhile, preheat the oven to 220°C/425°F/Gas 7.

Brush with egg glaze and sprinkle with sesame or poppy seeds if wished. Bake for
15-18 minutes, or until golden.
Transfer to a wire rack to cool.

Dough Cycle

(program 9)
Pizza

Ingredients

Makes 1 x 30 cm (12 inch)

water

140 ml (5 fl oz)

olive oil

15 ml (3 tsp)

unbleached white bread flour
salt

225 g (8 oz)
5 ml (1 tsp)

sugar

2.5 ml (1⁄2 tsp)

easy blend dried yeast
For the topping:

2.5 ml (1⁄2 tsp)

sun-dried tomato paste

60 ml (4 tbsp)

dried oregano
mozzarella cheese, sliced
fresh plum tomatoes, roughly chopped

5 ml (1 tsp)
140 g (5 oz)
4

yellow pepper, seeded and cut into thin strips
green pepper, seeded and cut into thin strips
mushrooms, sliced

⁄2
⁄2
50 g (2 oz)

dolcellate cheese, cut into small pieces
Parma ham, torn into pieces

50 g (2 oz)
50 g (2 oz)

freshly grated Parmesan cheese
fresh basil leaves
salt and freshly ground black pepper

25 g (1 oz)
6

1
1

olive oil

1
2
3
4
5

6
7

15 ml (3 tsp)

Remove the bread pan from the bread machine and fit the kneader.
Pour the water and olive oil into the bread pan. Sprinkle over the flour, ensuring it
covers the liquids.
Add the salt and sugar in separate corners. Make a well in the centre of the flour, but
not down as far as the liquid and add the yeast.
Insert and lock the bread pan into the bread machine. Select program
SPECIALITY
Dough. Press start. Lightly oil a pizza pan or baking sheet.
At the end of the cycle, turn the dough out onto a lightly floured surface. Gently knock
back the dough. Roll out into a 30 cm (12 in) round and place in the prepared pan or
on the baking sheet.
Preheat the oven to 220°C/425°F/Gas 7. Spread the sun-dried tomato paste over the
pizza base. Sprinkle with oregano and top with two-thirds of the mozzarella cheese.
Scatter with tomatoes, peppers, mushrooms, dolcellate cheese, Parma ham,
remaining mozzarella and Parmesan cheese and basil leaves. Season with salt and
pepper and drizzle with olive oil.
Bake for 18-20 minutes, or until golden and serve immediately.

Dough Cycle

(program 9)
Naan Bread

Ingredients

Makes 3

water

90 ml (3 fl oz)

natural yoghurt

45 ml (3 tbsp)

melted butter, ghee or olive oil
unbleached white bread flour

15 ml (1 tbsp)
225g (8 oz)

salt

5 ml (1 tsp)

sugar
butter

5 ml (1 tsp)
25 g (1 oz)

easy blend dried yeast

5 ml (1 tsp)

melted butter or ghee, for brushing

45ml (3 tbsp)

Remove the bread pan from the machine and fit the kneader.

Pour the water, yoghurt, melted butter, ghee or oil into the bread pan. Sprinkle over the
flour, ensuring it covers the liquids.

Add the salt, sugar and butter in separate corners. Make a well in the centre of the
flour, but not down as far as the liquid, and add the yeast.

Insert and lock the bread pan into the bread machine. Select program
SPECIALITY
Dough. Press start.

Just before the end of the cycle place 3 baking sheets in the oven and preheat the
oven to its highest setting. At the end of the cycle, turn the dough out onto a lightly
floured surface. Gently knock back the dough and divide into 3 equal pieces and
shape into balls.

Roll out into oval shapes about 25 cm (10 in) long and 13 cm (5 in) wide. Preheat the
grill. Place the naan on the preheated baking sheets and bake for 4-5 minutes, until
puffed up. Remove from the oven and place under the preheated grill, until browned
slightly and puffed up.

Brush with melted butter or ghee and serve warm.
Variations
Add 5 ml (1 tsp) each of ground coriander and cumin with the flour for a spicy naan. To
make wholemeal naan substitute 50% of the white bread flour with wholemeal.
If wished include a crushed garlic clove and /or a little freshly ground black pepper for
a savoury twist. Black pepper can also be used as a final dusting after brushing with
melted butter or ghee.

Dough Cycle

(program 9)
Croissant

Ingredients

Makes 12

semi-skimmed milk

150 ml (5 fl oz)

egg

unbleached white bread flour
salt

350g (12 oz)
5 ml (1 tsp)

sugar

15 ml (3 tsp)

butter
easy blend dried yeast

25 g (1 oz) plus 175g (6oz) softened
7.5 ml (11⁄2 tsp)

For the glaze:
egg yolk
milk

1
15 ml (3 tsp)

1
2

Remove the bread pan from the machine and fit the kneader.
Pour the milk into the bread pan. Add the egg. Sprinkle over the flour, ensuring it
covers the liquids.
3 Add the salt, sugar and butter in separate corners. Make a well in the centre of the
flour, but not down as far as the liquid, and add the yeast.
4 Insert and lock the bread pan into the bread machine. Select program
SPECIALITY
Dough. Press start. Meanwhile shape the softened butter into a 2 cm (3⁄4 in) thick block.
5 At the end of the cycle, turn the dough out onto a lightly floured surface and gently knock back.
Roll out into an oblong, twice as long as the butter and slightly wider. Place the butter on one
half, fold over the dough and seal the edges to enclose the butter.
6 Roll into a 2 cm (3⁄4 in) thick rectangle, twice as long as it is wide. Fold the bottom third
up and the top third down and seal. Wrap in clear film and chill for 20 minutes. Repeat
the rolling, folding and chilling twice more, turning the dough by 90° each time.
7 Roll into a rectangle measuring 30 x 52 cm (12 x 21 in). Cut in half lengthways, then
crossways into equal triangles with 15 cm (6 in) bases, discarding the trimmings at
each end.
8 Loosely roll each triangle from the 15 cm (6 in) base towards the point, finishing with
the tip underneath. Curve into a crescent shape. Place on two baking sheets spaced
apart.
9 Cover with lightly oiled clear film and leave to rise in a warm place for about 30 minutes, or
until doubled in size. Meanwhile preheat the oven to 200°C/400F/Gas 6.
10 Mix the egg yolk and milk together and brush the glaze over the croissants. Bake for
15-20 minutes until crisp and golden. Transfer to a wire rack to cool.
Variation
For chocolate croissant, place a small square of chocolate or 10 ml (2 tsp) grated
chocolate at the wide end of the dough before shaping, making sure it is enclosed
when the croissant is rolled up.

Jam Cycle

(program 11)

Time : 1hr
● Throughout the jam cycle the kneader will stir the ingredients.
● After 45 minutes the heat supply switches off to allow the jam to cool slightly before

transferring to a preserves jar.
● Always use ripe fresh fruit for the best results and cut large fruits into halves or

quarters.
● Use jam sugar with added pectin to ensure a good set.
● If using fruits with a low pectin level, it is best to add 5-10 ml (1-2 tsp) of lemon juice.
● Always use oven gloves to remove the bread pan as it will be very hot.
● You should be present throughout the whole cooking process to keep an eye on the

boiling jam, to make sure it doesn’t boil over, and if necessary to occasionally stir the
jam.
● Transfer the cooked jam to a clean sterilised jar, seal and label.

Apricot Jam
Ingredients

Makes 350g (12oz) jam

fresh ripe apricots
lemon juice

250 g (9 oz)
10 ml (2 tsp)

water

15 ml (3 tsp)

jam sugar with pectin
butter

250 g (9 oz)
15 g (1⁄2 oz)

Remove the bread pan from the machine and fit the kneader. Halve and stone the
apricots. Cut each half into four pieces and place in the bread pan. Add the lemon
juice and water.

Insert and lock the bread pan into the bread machine. Close the lid and select
programme SPECIALITY Jam. Set a separate timer for 15 minutes.

Meanwhile weigh the sugar and place in a bowl. After 15 minutes, gradually add to the
bread pan. Add the butter. If necessary scrape down the sides of the pan with a
wooden spoon to remove any sugar. Take care as the bread pan is hot.

At the end of the cycle, turn off then remove the bread pan using oven gloves.
Carefully pour the jam into a sterilised jar, seal and label.
Variation:
Plums can be substituted for the apricots.

Jam Cycle

(program 11)
Summer Fruits Jam

Ingredients

Makes 450g (1 lb) jam

strawberries

115 g (4 oz)

raspberries

115 g (4 oz)

redcurrants
lemon juice

75 g (3 oz)
5 ml (1 tsp)

jam sugar with pectin

300 g (11 oz)

butter

15 g (1⁄2 oz)

Remove the bread pan from the machine and fit the kneader. Halve the strawberries if
large and place in the bread pan with the raspberries and redcurrants. Add the lemon
juice.

Insert and lock the bread pan into the bread machine. Close the lid and select program
SPECIALITY Jam. Set a separate timer for 15 minutes.

After 15 minutes gradually add the sugar to the bread pan. Add the butter.

At the end of the cycle, turn off and then remove the bread pan using oven gloves.
Carefully pour the jam into a sterilised jar, seal and label.

TROUBLESHOOTING GUIDE
Following are some typical problems that can occur when making bread in your bread
maker. Please review the problems, their possible cause and the corrective action that
should be taken to ensure successful bread making.
PROBLEM

POSSIBLE CAUSE

SOLUTION

LOAF SIZE AND SHAPE
1. Bread does not rise
enough

• Wholemeal breads will be lower than
white breads due to less gluten
forming protein in whole wheat flour.
• Not enough liquid.
• Sugar omitted or not enough added.
• Wrong type of flour used.

• Wrong type of yeast used.
• Not enough yeast added or too old.
• Rapid bread cycle chosen.
• Yeast and sugar came into contact
with each other before kneading cycle.
2. Flat loaves,
no rising.

• Yeast omitted.
• Yeast too old.
• Liquid too hot.
• Too much salt added.
• If using timer, yeast got wet before
bread making process started.

3. Top inflated mushroom-like in
appearance.

•
•
•
•

Too
Too
Too
Not

• Normal situation, no solution.

• Increase liquid by 15ml/3 tsp.
• Assemble ingredients as listed in recipe.
• You may have used plain white flour
instead of strong bread flour which has
a higher gluten content.
• Do not use all-purpose flour.
• Use only fast action “easy blend” dried
yeast. Do not use fresh yeast.
• Measure amount recommended and
check expiration date on package.
• This cycle produces shorter loaves. This
is normal.
• Make sure they remain separate
when added to the bread pan.
• Assemble ingredients as listed in recipe.
• Check expiration date.
• Use liquid at correct temperature for
bread setting being used.
• Use amount recommended.
• Place dry ingredients into corners of pan
and make slight well in centre of dry
ingredients for yeast to protect it from
liquids.
Reduce yeast by 1/4 tsp.
Reduce sugar by 1 tsp.
Reduce flour by 6 to 9 tsp.
Use amount of salt recommended in
recipe.
• Reduce liquid by 15ml/3 tsp and yeast
by 1/4 tsp.

much yeast.
much sugar.
much flour.
enough salt.

•
•
•
•

• Warm, humid weather.

• Reduce liquid by 15ml/3 tsp next time or
add a little extra flour.
• Use amount recommended in recipe or
• Too much yeast.
try a quicker cycle next time.
• Chill the water or add milk straight from
• High humidity and warm weather may
the fidge
have caused the dough to rise too fast.

4. Top and sides cave in. • Too much liquid.

5. Gnarly, knotted top not smooth.

• Not enough liquid.
• Too much flour.
• Tops of loaves may not all be perfectly
shaped, however, this does not affect
wonderful flavour of bread.

• Increase liquid by 15ml/3 tsp.
• Measure flour acurately.
• Make sure dough is made under the
best possible conditions. See hints and
tips guide in recipe section.

TROUBLESHOOTING GUIDE (continued)
PROBLEM
6. Collapsed
while baking.

POSSIBLE CAUSE

SOLUTION

• Machine was placed in a draught or
may have been knocked or jolted
during rising.
• Exceeding capacity of bread pan.

• Reposition bread maker.

• Not enough salt used or omitted. (salt
helps prevent the dough over proving)
• Too much yeast.
• Warm, humid weather.

7. Loaves uneven
shorter on one end.

• Dough too dry and not allowed to rise
evenly in pan.

• Do not use more ingredients than
recommended for large loaf.
• Use amount of salt recommended in
recipe.
• Measure yeast acurately.
• Reduce liquid by 15ml/3 tsp and
reduce yeast by 1/4 tsp.
• Increase liquid by 15ml/3 tsp.

BREAD TEXTURE
8. Heavy dense texture.

• Measure accurately. (see page 5)
• Measure right amount of
recommended yeast.
• Measure accurately. (see page 5)

• Too much flour.
• Not enough yeast.
• Not enough sugar.

9. Open, course, holey
texture.

• Assemble ingredients as listed in recipe.
• Measure right amount of recommended
yeast.
• Reduce liquid by 15ml/3 tsp.

• Salt omitted.
• Too much yeast.
• Too much liquid.

10. Centre of loaf is raw,
not baked enough.

• Too much liquid.
• Power cut during operation.

• Quantities were too large and machine
could not cope.
11. Bread doesn’t slice
well, very sticky.

• Reduce liquid by 15ml/3 tsp.
• If power is cut during operation, the
bread maker will remain off when power
is restored. You will need to remove
unbaked loaf from pan and start again
with fresh ingredients.
• Reduce amounts to maximum
quantities allowed.
• Allow bread to cool on rack at least
30 minutes to release steam, before
slicing.
• Use a good bread knife.

• Sliced while too hot.

• Not using proper knife.

CRUST COLOUR AND THICKNESS
12. Dark crust colour/
too thick.

• DARK crust setting used.

• Use basic WHITE large ❷ setting the
next time.

13. Loaf of bread is burnt. • Bread maker malfunctioning.

• Refer to “Service and customer care”
section (page 51).

14. Crust too light.

• Extend baking time.
• Add 15ml/3 tsp skimmed milk powder
or replace 50% of water with milk to
encourage browning.

• Bread not baked long enough.
• No milk powder or fresh milk in recipe.

TROUBLESHOOTING GUIDE (continued)
PROBLEM

POSSIBLE CAUSE

SOLUTION

PAN PROBLEMS
15. Kneader cannot
be removed.

• You must add water to bread pan and
allow kneader to soak before it can
be removed.

• Follow cleaning instructions after use.
You may need to twist kneader slightly
after soaking to loosen.

16. Bread sticks to pan/
difficult to shake out.

• Can happen over prolonged use.

• Lightly wipe the inside of bread pan
with vegetable oil.
• Refer to “Service and customer care”
section (page 51).

MACHINE MECHANICS
17. Breadmaker not
• Breadmaker not switched on.
operating/Kneader not
moving.
• Pan not correctly located.
• Delay timer selected.

• Wholemeal program selected

18. Ingredients not mixed. • Did not start bread maker.
• Forgot to put kneader in pan.

19. Burning odour noted
during operation.

• Ingredients spilled inside oven.

• Pan leaks.
• Exceeding capacity of bread pan.

• Check on/off switch is in the on position
(see page 4)
• Push pan down until it clicks securely
into place.
• Breadmaker will not start until the
countdown reaches the program start
time.
• 15-30 minutes delay at start of
program 4, 5, 6.
• After programming control panel, press
start button to turn bread maker on.
• Always make sure kneader is on shaft
in bottom of pan before adding
ingredients.
• Be careful not to spill ingredients when
adding to pan. Ingredients can burn on
heating unit and cause smoke.
• To obtain a replacement, contact
Customer Care on 023 9239 2333.
• Do not use more ingredients than
recommended in recipe and always
measure ingredients accurately.
(see page 5)

20. Machine unplugged
by mistake or power
lost during use.
How can I save
the bread?.

• If machine is in knead cycle, discard ingredients and start again.
• If machine is in rise cycle, remove dough from bread pan, shape and place in
greased 23 x 12.5cm/9 x 5 in. loaf tin, cover and allow to rise until doubled in size.
Bake in pre-heated conventional oven at 200ºc/400ºF/Gas mark 6 for 30-35
minutes or until golden brown.
• If machine is in bake cycle, preheat conventional oven to 200ºc/400ºF/Gas mark 6
and remove top rack. Carefully remove pan from machine and place on bottom
rack in oven. Bake until golden brown.

21. EH appears on
display and machine
cannot be turned on.

• Oven chamber too hot.

• Unplug and allow to cool down for 30
minutes.

22. E-L or E-S appears
in display and
machine cannot be
turned on.

• Bread maker is malfunctioning.
E-L = temperature of unit too low.
E-S = temperature sensor error.

• See “Service and Customer care”
section.

SERVICE AND CUSTOMER CARE
If the cord to your Bread Maker is damaged it must for safety reasons, be replaced by
Kenwood or an Authorised Kenwood Repairer.
UK:
If you need help with:
● Using your machine
● Servicing or repairs (in or out of guarantee)
Call Kenwood customer care on 023 92392333. Have your model number ready - it
is located on the base of your Bread Maker.
EIRE – See our advertisement in Golden Pages.
Other Countries – Contact the shop where you bought the 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.

Kenwood Ltd
New Lane, Havant, Hampshire PO9 2NH
www.kenwood.co.uk

54037/2

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