The KBS Bread Machines are a bit notorious for the quality (or lack ) of “good instructions” still sometimes it takes a bit of thought to realize what you need is there, just requiring a bit of study to put the process together.
This is one of those times and it has come up more than once. So time to illustrate the answer, add some tiplet at the end and have it ready to share as a link again in the future.
This is a schematic that appears in all the KBS manuals I have reviewed. A complaint was made the included measuring cup did not “Show” 160ml. If you look at the image, between 150 and 200 are lines for each 10ml. So if your instruction ask for 160ml, you will fill the cup to the line above 150ml. If the ingredients calls for 250ml, fill the cup to the 200ml mark and then again to the 50ml mark for a total of 250.
TIPLET: I always withhold a “coffee scoop” each of the flour & liquids until after the first mixing It is generally accepted that coffee scoop can be either one or two tablespoons. Mine is 2 tablespoons (1/8th cup) and “works for me” – Many things can effect the dough consistency and of course it is easier to add if needed since you cannot remove it once it is mixed in. for this tiplet, please just accept that bit to be true.
Random Tiplet: Every maker of Electric Pressure Cookers (Electric Pressure cooker) have at least one recipe for Cheesecake. It has been my experience that Ninja Kitchens and Instant Pot are the most reliable references for time and temperature. So choose the crust and filling of your choice and Ea
If you choose to use an EPC – the dreaded crack almost never happens IF you follow the manufacturer recipes from their respective web sites.
I have successfully used the Ninja Foodi first the 6 qt and now an 8qt.
with the added advantage that when the 6 qt died, I had the sense to keep the lid and so have one lid for savory and another for sweet.
The Foodi (aka/Darth Vador) also has the advantage of racks with handles so no need to fuss with making one from foil or cluttering your life with a silicone lifter.
This is an affiliate link to my favorite pan – like many of the accessories I use, it is an Instant Pot product and is perfect for cheese or other small cakes in the Ninja Foodi – It is a “push pan” so easy to push up the base, cut two slices, then drop back and use the included cover to store in refrigerator.
So choose the crust and filling of your choice, follow their prep instructions and compare the EPC maker’s time and temp with those in other recipes for baking in a standard oven.
There is no rule that says you cannot Eat Dessert First.
If you happen to have a copy of 1968 of The Art of Polish Cooking by Alina Zeranski1 this basic Mizeria ze smietanq recipe is on page 85 : Ingredients: 2 Cucumbers peeled and thinly sliced. 1 cup Sour Cream 1 Tbl (FRESH) Dill* Salt & Pepper to taste. Instructions: Combine Cucumbers, Sour Cream, Salt and Pepper. Sprinkle with Fresh Dill Serve immediately *If you do not have fresh dill and double the quantity and rehydrate in the vinegar and refrigerate for at least an hour or two.
My copy has a number of notes – Tiplet: At least SUB Good Quality White Wine Vinegar
These variations are on the Spruce Eats version but I do like to add a tablespoon of Citrus juice (usually lemon) to the classic Polish recipe. Variation 1: SUB good quality Apple Cider Vinegar SUB Brown Sugar and a Smidge (1/32nd tsp) Pie Spice ADD Cored, Seeded & Thinly sliced Green Apple
Variation 2: SUB in RED Wine Vinegar ADD seeded chopped tomato
Recommended Product: Mini Measuring Spoons Set,Stainless Steel Measuring Spoons Set I use these almost every day and definitely when sharing a recipe – if you begrudge me the penny or three commission – just look them up as tiny measuring spoons – possibly one of my all time best $5 impulse buys.
KBS “Documents” – Caveat – Like all things offered in an Amazon listing – it could change or disappear. In fact the names of identical pdf documents are often not consistent across all KBS Bread Machine offerings and these may be Affiliate Links. These “worked” as of 2023-Aug-302024-03-11
It is also worth mentioning that KBS does not have the most easily used user manuals. That said, likely almost all the information you need it there – just not in the order you would expect and certainly not in a manner that would make most beginning bread machine users comfortable.
BUT NOT SO YOU WILL BUY SOMETHING. truthfully mostly so I can “find” the details and share the blog entry without having needing to retype it from time to time
IF you scroll down to “PRODUCT GUIDES AND DOCUMENTS” usually below Product Information
you will see links to download PDF that are useful for many of the KBS Bread Machines,
I am currently using and surprisingly happy with, The KBS MBF-041. and really just the more basic features = certainly NOT any of their recipes as written. Unhappily, it appears to be disco’d by KBS.
My major complaint with KBS continues to be the lack of consistent customer service. I have used the contact form on their website, emailed every address I have been able to find. Tried to get thru Amazon because of a warranty issue (no help as expected) Post in the Q&A Sections of their website. Others have had a more positive experience.
My suggestion is that if you think these PDFs will help you, download them from the sources. They could easily disappear tomorrow.
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.
