Some if not all of the KBS/Keepez/other Bread Machine include a “Stir Fry” menu.
KBS “Stir Fry” notes: The comment I read but cannot find at the moment was something like seemed to be an odd feature: Me: Not so much odd as not very effective. Bread Machines evolved from Rice Makers.
The Stir Fry menu setting is, in theory, supposed to allow you to, well, stir fry the ingredients for a stir fry entree. I suspect because it does not get hot enough, it does not seem to do a good job.
This includes the protein aka “Meat Floss“, which, in many stir fry recipes is a shredded meat. “Meat Floss” is Chinglish (translated from Mandarin to something related to English) for shredded meat.
I have not tried (if you do, let us know how it worked) but have thought it MIGHT be useful to par-cook/soften veggies to be added to the dough. Par-cooking is something I do larger batches and then freeze in recipe portioned sizes for our mostly two person home. Again NOT something I tried because their are better tools and methods.
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:11M Medium Crust, H/h = Hour(s) M/m = Minutes ONE (1) Hour = 60 minutes.
“Total Working Time” Convert 3h:11m – 191m
In Menu 1 – END of SHAPE BEFORE START of FERMENT 3.
The best time to remove the paddle is the END of the SHAPE BEFORE the start of the FINAL Ferment note: if you open the image in a new tab it will expand to a much lager image, so easier to read.
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
The Image Below SHOULD NOT BE USED FOR DELAYED START I don’t do Delayed Start – Use at your own risk but it “works for me
Order to “Load Pan” First In = Bottom of Pan 1. Liquids 2. oils 3. (Yeast controls) Salt, Sugar 4. Flours 5. Vital Wheat Glutne 6. Yeast/Leaveners (Baking Powder,
NOTES: Sourdough. IF you are using “wet” sourdough, Sub 1 cup of Sourdough for 1 cup of flour AND REDUCE other Liquid (Milk/Water/Juice) by 25 % BE SURE TO MONITOR HYDRATION during 1st 10 minutes of starting machine.
7: Additives. Read Recipe instructions a time or three until you are sure what it is asking you to do. USUALLY the Additives beep is After the first Rise/Ferment and just as the second Stir occurs. NOTE: I also have chosen NOT to use the automatic thing for additives. I am fussy and it seems that EITHER it fails, OR, it dumps the ingredients, but as “ugly clup” so my preferences is to be hands on and roll in the additives after removing the paddle – time chart math may be required.
Misc to be explained, how to “time” when you need to come back to the kitchen to add things.
Draft started July 2023 – \updated a bit Jan 2024. STILL NEEDS WORK
First whether reading this article or writing to ask questions about my findings, ALWAYS USE THE WORDS*, Not The Number of the Menu Program. While not that many – there are differences and the Time Chart, sometimes called the Work Schedule, seems to have been intended as a “generic” helper – not a model (MBF-###) Specific chart. Added 2024-03-03Further it DOES NOT Include all menu functions listed on various KBS models in the MBF-### series – current or disco’d.
Second, with the exception of the 5th column headed “Total Work Time (hour)” the HH:MM;SS shown in the Time chart is the amount of time that “step” requires/uses. This can be confusing is you are trying to decide something like, when to add inclusions like fruit or nuts or when to remove the paddle to minimize its effect.
And, while I do plan to update if appropriate (as in to correct a mistake or typo or poor grammar or a true BFOTO-blinding flash of the obvious occurs) this article will not likely be changed all that much. Use at your own risk.
It also assumes you are willing to RTFM (Read the Fine Manual) that comes with your machine. It may not be organized the way you want, but the basic info is either there or the Quick Start Guide or
As important – the following (excluding the column headers) notes are based on the experience and observations of three people. So in tried and true Internet fashion,
Caveat Lechtor (Reader Beware) Not only may your mileage vary, but there are so many things that can affect your experience that the “Use at your own risk” absolutely applies.
There are a number of things in this chart that STILL need clarification (okay, maybe more than a few) but, perhaps, the most important is the time suggest for each column is NOT the same**.
(needs explanation of the difference in a Menu detail( times, temps, etc) within a Program (White, Whole Wheat, Sourdough, etc are Programs)
Menu* Start up default is Soft/White Bread settings for the recipe that is in most if not all KBS Quick Start Guides
Color Start up default is 2. Medium This is referring to Crust colour.
Loaf Size Start up default is 1.5 lb
Max Delay Start Time: HH:MM:SS A function we do not use, so won’t be talking about other than to say it is one that “counts down” once you start the machine. So if you set it for 15:00:00 and check 2 hours later, it should display as 13:00:00 Once it reaches the preset (by you) – CAVEAT LECHTOR: I do not use this function if for no other reasons that than if an electric outage occurs of more than 15 minutes, the results will not be what you expected or hope they might be. Could be raw dough, could be baked = you will have to work this out for yourself.
Total Work Time HH:MM:SS Default is 03:11 (3 hr : 11 min) and is the total time from the start of the processing based on the menu for Soft/White Bread, a 1.5 lb loaf with a color/crust setting of Medium. Through out the time the machine is engaged it will usually only display HH:MM (not sure what displays when end of delay and start of actual first stir begins at 3:11 – not of interest to me)
Preheat Default: HH:MM:SS 77F (25°C) cannot be changed. Still not sure if this effect any function other than Quick Bread (I suspect it may be part of the delay start menu but like I said No idea and not interested enough to figure it out) I generally use the Ninja Foodi to bake quick bread in cupcake sized portions.
Stir-01 HH:MM:SS (I call it gentle stir,) basic combining of ingredients – but not KNEADING. As you gain experience, towards end you may be able to see if the dough ball might need additional liquid or flour.
Rest HH:MM:SS Very brief – most menus only 0 to 3 minutes. (exceptions Sourdough & French programs) I have an unproven theory this is called a rest because it purpose is to allow for the liquid to fully hydrate the dry ingredients. Someday if KBS decides to share – I will update.
Stir-02 HH:MM:SS To me, this is more like a VIGOROUS Stir NOT a Kneading. Use this cycle to make adjustments of liquid or flour to achieve proper (damp baby butt) “touch” It is my practice to use about 5-10 percent LESS water than the recipe ingredients suggest. Keep a small bottle of room temp “aged” water and another large holed shaker container on your counter for bread making. Actually learned to do this in culinary school – really keeps the mess to a minimum both for flouring your board for any reason from kneading to shaping – whatever you need handy to add as necessary to get a proper dough.
If you don’t have a baby to practice on, use a wet towel to moisten the underside of most women’s forearm. pat it so not drippy, then let moisture sit a minute or two. now use “naked” fingers to practice what it should feel like. (I assume you know enough to have washed your hands thoroughly before beginning any food preparation process) This might work with a man’s arm, but none that I know.
Ferment-01 (95?(35°C )+/-41?(5°C) HH:MM:SS This part of the program is sometimes describe”the first rise” in some recipes.
Acid HH:MM:SS Someday I will have a blinding flash of the obvious and will know WTH this means.
Ferment-02 (95?(35°C )+/-41?(5°C) HH:MM:SS This part of the program is sometimes described as “the Second rise” in some recipes
Shape H:MM:SS Another of those still not quite clear columns. Next time I am in the kitchen when this part of the menu seems to be “working”, will make notes and update. I have some guesses, but they are less than educated so best left out for now.
Ferment-03 (95F(35°C )+/-41C(5°C) HH:MM:SS This part of the program is sometimes described as “the Second rise” in some recipes
BakeHH:MM NOT to be confused with the “MENU BAKE Program”. This the length of time that is dedicated wihtin the menu program to the “bake”. It is unclear if this can be adjusted within a specific menu or only when you the MENU Bake functions.
Temperature(°C ) C=Centigrade or Celsius The temperature in Centigrade or Celsius that is used for the BAKE portion of the program for this menu
Temperature(?) F=Fahrenheit The temperature in Fahrenheit that is used for the BAKE portion of the program for this menu
“Warming to Dispense/Add Fruit Nuts”. I really think this column should be “warNing to dispense” because the machine does beep at this point. The HH:MM mentioned in the chart is confusing as it is different than how the rest of the chart seems to “explain”.
Obviously the “intended” function is for those whose machine does not include the little box that explodes open to scatter your inclusions (fruit – nuts – whatever). or, who have learned that this little feature does not always disperse the inclusions evenly.
What IS important, no matter what creative use you choose to include this moment, is to understand what the HH:MM really mean.
With most of the columns, the timing is the duration of the cycle. With the dispense beep, it is the time displayed on your machine screen as it counts down from the HH;MM started.
For example, if the total time displayed when you press start is 3:11 which represents a total time excluding the keep warm hour as the – approximate Displayed time of 2:38 (2 hrs:38-48 mins). It is NOT the ELAPSED time (only about 23-25 minutes) It is the Time REMAINING until the Keep Warm Cycle begins. So, the time displayed is approximately between 2:38 and 2:48 even as much as 6:12 in certain menus.
Tiplet: Just one creative use of this function is if you are among those who want to stop the machine at the appropriate time to remove the paddle and then continue on.
Tiplet: It also allows you 15 mins (I do not trust the timer, so practice so you can do it faster) to remove the dough, shape and then return to dough to the machine for baking.
To help you know when to do that, you can (link tested 2024-03-12) use the KBS Time Chart
Added: 2024-03-12: You may also find the links in my article “USEFUL KBS PDF Reference” helpful “so far” it is my opinion the MBF-011 has the most easily used manual that is an officially a KBS publication.
I welcome your civil written input either by comment here or email.
If anyone happens to know how to show the “degree” tiny superscript o please let me know- obviously I do not. Links Checked: 2024-04-09.
Model Number: KBS and various brands of the same machine all have a Model Number. It is usually found on the bottom or rear outside of the machine: KBS models all “seem” to start with MBF-### mine is MBF-041. Below is the label as seen on a Model 13a
