This is a work in progress, so I welcome ALL comments and suggestions.
among other things, I need to find a freely available link to the User Manual.
Reminder: Hell will freeze over before I use delayed start in my personal use of any thing other than the Coffee Maker.
I STRONGLY recommend you read thru at least once before you start, as I prefer to make notes “as I go”
I try to work with the least common denominator for most directions, so for recipes, that usually means Ounces & Minutes
then at the end convert back a measurement in final draft,
i.e. 1 hour = 60 min or 10 ounces = 1.25 Cup(s)
KBS/Keepeez User Manual
Model MBR-041 page 28
Settings:
Menu: 1 (Soft/Basic/)
Color: MD (Medium)
Loaf: 1.5 lb
Total…Time: 3H:06M
Medium Crust,
H/h = Hour(s)
M/m = Minutes
ONE (1) Hour = 60 minutes.
“Total Working Time”
Convert 3h:06m – 196m
The best time to remove the paddle is
the END of the SHAPE
BEFORE the start of the FINAL Ferment
In Menu 1 – END of SHAPE
BEFORE START of FERMENT 3.
Please keep in mind that many things may affect the time shown on the display. It just happens, accept it and plan to be “around” on average about 5-10 minutes BEFORE the expected time.
To determine WHEN the time is:
CHANGE Total time to MINUTES:
3h:06m = 3 x 60 + 6 = 191 minutes
SUBTRACT “Bake Time”
191m – 50m = 142m
SUBTRACT “FERMENT 3”
142m – 50m = 92m
At 92, you should be at the end of the SHAPE.
CONVERT 92m to H:M
92-60 – 1h 32m
Reminder, KBS/KEEPEZ are “count down”
so display will show approximately
92 minutes OR 1:32 (1h 32m)
SIDE NOTE:
This is also, in my experience/opinion, ALSO the best time to make any swirl for inclusions
Again this is a draft and I do very much welcome your comments and suggests to make it easier for you to use.
This method is SOLELY base on the various charts produce by the manufacturer and my personal experience.
This method contains to affiliate links as of 2026-Aug-01
Feel free to share the Blog Link:
KBS/Keepez Remove Paddle “Math”
https://wheatcarr.com/2026/08/01/kbs-keepez-remove-paddle-math/
