Bread maker Gorenje BM1400E

[Tefal BC4002]

Well ... I bought a Gorenje BM1400E bread maker today, I didn't choose so long .... many friends have had home bakers for a long time .. but the other day, my wife and I visited close friends who recently bought an expensive model Tefal BC4002 were very pleased ... in fact, they advised the forum ..
I kind of was ready to buy a bread maker .. but what would be so expensive .. rather not than yes ..
A couple of days later I got hold of an advertising brochure of TECHNOPOLIS .. on the first page on the occasion of the 8th of March this Gorenje BM1400E flaunts with a very attractive price of 1222 UAH. ($ 153.5) and everything else as a gift (purchase for 1 UAH.) Gorenje electronic kitchen scales (cost in the store UAH 294) !! No matter how pleasant the offer would be ... I still, as an experienced buyer, do not make purchases thoughtlessly .. and without any feedback .. I remember what my friends said about the forum ..

BUT ... I didn't leave it like that ... I decided to check it out .. what's the catch ...
I thought for a long time what to do .. I went around all the markets of technology .. except for the above-mentioned reviews, I no longer found .. a really new model. I weighed all the suggestions for bread makers, searched in online stores, read the forum a little ... and understood a lot of things ... in fact, almost all bread machines conceptually work the same way, and this type of product did not take me by the number of "Brand problems" ..: dance3:

Gorenje BM1400E - VERY POWERFUL (if not the most powerful in its class - 815W) for SANE (in my case, at least) the stove money ... this was the main bet in the choice, since only Kenwood BM 450 - 780W) (to which my soul lay the closest, of those that could be found in stock).

The second selection criterion ... no matter how silly it may sound (it's just a bread machine: viannen_10 :) - DESIGN ...
in general, I really love Gorenje because of their design work, but I have a suspicion that the aspect of product design may suffer ...
in general, the design is a BOMB ... I love stylish things ... and in household appliances it plays an important role ... especially in things that you use almost every day =)
* (the photo will show our first purchase of the BURNER FIRM HOUSE - a microwave oven)
the rest of the criteria .. which forced to stop on this particular model ... are:
- custom (manual) baking - you can set specific baking parameters "for your bread"
- an additional form (double), which makes it possible to bake TWO different breads at once (bread makers with additional forms of just other geometries are not competitive here at all, because they simply change the shape of the bread and that's it .. here you can simultaneously bake two different breads weighing about 550 grams =) )
- TWO powerful drives with beaters for kneading the dough !!! with the help of which a perfectly mixed bun is obtained!
- all other functions that are in expensive stoves are present (i.e., the marmalade-jam program, heating after baking, delaying baking, display backlighting, etc.)
- body material: stainless steel

ease of use is amazing .. I'm not a fan of these jokes like "Russian chef", this is generally a technique for downs, and I dare to notice ... more often such an embodiment of prompts can confuse and confuse .. than suggest =))))) )
although the buttons are not signed in Cyrillic .. we did not feel any discomfort =) everything is simple and clear .... as in all the equipment of this manufacturer .. in some way I compare it with the EPL .. such a mac in the kitchen: rolleyes:

now for bread ...

the first pancake .... "damn" is NOT lumpy ...: Party: what my wife and I are very happy about, and the bakery met my expectations, yet it was not in vain that I studied all these nuances and then chased the stove around the city (it turned out that the store near my house in which I was going to buy it sold everything yesterday ...)

was made according to a recipe tested by almost every member of the forum:

Water - 360 ml.
Salt - 2 tsp
Sugar - 2 tbsp. l.
Vegetable oil - 2 tbsp. l.
Wheat flour - 600 gr.
Yeast - 2 tsp

only in spite of the fact that the baking will be the first, and experiments are undesirable .. we nevertheless took the risk of making the following adjustments:

Water - 360 ml.
Salt - 2 tsp
Sugar - 1.5 tbsp. l.
OLIVE oil - 2 tbsp. l.
Wheat flour - 600g.
Yeast (in our case the SAF-MOMENT powder) - 2 hours. l.

baking took place on program 1 (duration 2h 50min.), weight set at 1000g, crust - 3 (very fried, dark), without heating after baking

with words it turned out - very tasty real homemade white bread, fluffy with a very crispy crust - I was just stunned (I really love fresh crispy bread ... yum-yum.: rolleyes :), just such bread was baked by my grandmother more than 15 years ago =)

I post photos with the end of the process and ready-made bread ... right up to weighing on branded gift scales

P. S. after the bread had cooled .. my wife and I immediately ate half a loaf)))))

P. P. S. I am not an expert in writing reviews, and certainly not an expert in bread makers ... but I am a professional user .. and I can distinguish a good worthwhile high-quality thing from confusion ... this time .. - PURCHASE GONE =)

sad note: all my efforts in terms of buying a bread machine and .. (in particular, I brought 3 gifts to the house - an oven, a scale and I also bought a CUCKOO Rice Cooker CR-0821FI multicooker (about it in the next review in the corresponding section)) were not encouraged ... moreover .. my wife loaded me up .. they say why did you buy a multicooker ... I was shocked ... most of them dream of such helpers in the kitchen .. and here you have a knife in your back ... <_ <the tin is full shorter .. I had to buy an iPhone what thread ..: dash2: and to hell with March 8 and all the holidays)))

Dear fellow bakers! Please help me find recipes for Gorenje BM1400E, bought for a stock in Technopolis, with electronic scales. The sellers said that the recipe book for this model does not exist in nature. They offered a recipe for model 900. I tried the oven according to standard recipes from the site, it turns out, and the delayed start in a double form - two marriages, completely not mixed. SOS! Help who knows where to find the recipe.

double bucket is two small ?. put on a short delay during the day, and check the bun ... take the recipe on the website, some of the simple, basic ones, just determine the correct weight

the double form is cool, you can bake two different bread at once .... the main thing is that their programs coincide in time ... an interesting stove! and people write that they also have a prescription book ...

Good afternoon everyone! I hasten to share my impressions of the first use of this hp. Maybe someone will help with the choice ... For a very long time I dreamed of changing the old (she is already 12 years old!) HP Nova, but she worked hard and efficiently, did not want to break. And now it happened! Hooray! The bucket has leaked, you can't buy new ones, what a blessing. The gaze fell on the Burning 1400 and stopped there. For the price, functions and appearance, it is quite satisfactory. On Saturday I decided to start with 2 different breads in a double form (olive on water and white on milk). And here is, in fact, the result (so far from what we managed to find:
Pros:
1) bread - excellent, even, with a high lid
2) it is very cool to follow the kolobok with illumination))
Minuses:
1) kneads quite noisily (after reading the forums, I hoped that once the new one - it would work quietly, but it wasn’t there
2) the display fogs up during baking. It can be seen, of course, the numbers, but somehow it upsets
3) and when you take out the bucket, there is a panel at the bottom on which this bucket is attached. So: the socket is screwed unevenly, that is, not strictly parallel with respect to the walls xn and somehow it is very noticeable ... Is it just me? Or a common marriage? Or is this the idea?
In spite of everything, the product turns out to be excellent. Let's continue testing the device

Heh, one to one is similar to my Rollsen, and I look at the photo the same problem as mine: the bread does not have a flat top in a double bucket True, Rollsen, of course, is cheaper due to the lack of a double bucket and a manual program. .. Maybe someone knows where you can get this double bucket? Very little loaves are obtained, elongated and flattened.

Found the same recipes for this stove.
🔗 Recipes Gorenje BM1400E
Who does not read Slovenian - 3 tabs, 2 files on top. Native recipes for this model in 12 languages.

p.s. may be useful to someone ... although as they write here all the recipes are universal

Found the same recipes for this stove.
p.s. may be useful to someone ... although as they write here all the recipes are universal

Everything is correct! Read here "Parting words and wishes for a NEW BAKERY" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=33.0

So ... The first experience of baking (the first in my life) was 100% successful. The bun turned out to be beautiful and neat, the crust on the middle turned out to be what it should be. Everything tastes great.
Pёk is the most ordinary bread (he took the wheat recipe from the instructions for Binaton), measured everything with glasses and spoons. Kneaded well, risen well and baked right.
I noted the nuances. In the middle of the first batch, I noticed that the bun "stuck" to one shoulder blade. I had to change the direction of the second so that during rotation they would knead like a "figure eight". began to stir on both. After the second kneading, with a wooden spoon, he gently pulled the dough into shape. In the process, the electricity in the house was cut off for a minute somewhere, everything was experienced without consequences.

Here's what's mixed:

And here's what happened:



What I am very happy about !!!

Thanks to the topicstarter and other participants who posted their experiments, which prompted me to buy this particular oven!

Yes, the bun is great! But now I think I need less sugar ... I like it more bland. I will bake, fill my hand. I'm happy with the stove!
Now I will also buy scales and it will be fine. And then I broke my head, how to translate glasses into grams And I'll try to bake rye-wheat according to local recipes.

Minuses:
1) kneads quite noisily (after reading the forums, I hoped that once the new one - it would work quietly, but it wasn’t there
2) the display fogs up during baking. It can be seen, of course, the numbers, but somehow it upsets
3) and when you take out the bucket, there is a panel at the bottom on which this bucket is attached. So: the socket is screwed unevenly, that is, not strictly parallel with respect to the walls xn and somehow it is very noticeable ... Is it just me? Or a common marriage? Or is this the idea?

I will comment.
Kneads not so noisy. I leave the kitchen and no longer hear the buzz. But this is generally a subjective opinion, who is used to what kind of silence. Regarding fogging, it seems that moisture just got inside the unit. Over time, during operation or if it will stand in a dry, warm room, the moisture should go away. And lastly, the socket is attached a little at random, but this is probably such a design.

There was a question. When kneading a dough or even while the program is running, the "key" icon appears. After that, you cannot pause or stop the process, that is, all buttons are blocked. Only pressing the CYCLE button beeps, but nothing happens. Confusingly, the LIGHT button is not available. So the question is, is the "key" as I understand it as protection from interfering with the process or not?

[the top cover began to close crookedly]

Good day. I got this miracle as a gift for my mother.
1. To remove the key, you need to press cycle one by one and then ligth (or vice versa) and the key will be removed.
2. I have a question .... After the first attempt to bake bread, the top cover began to close crookedly... Is that so for everyone ?? or is it worth going to change the bread maker until 14 days have passed .. In the pictures above, the lid fits exactly to the base and exactly to the right control panel, but for me it is crooked and not very tightly covered on the slots ...
Thank you for your answer ..
Yes, I forgot to say 2 attempts iiiiiiiiii and both unsuccessful ..

aleks3000, thanks for the advice. I'll try it next bake.
My lid fits perfectly. Wedges tightly into the plastic around the edge of the oven (or what to call it?). Therefore, look, maybe some kind of marriage with a lid.
From what was written above in the subject, the display began to fog up, but from the very edge. Apparently moisture does not leave the oven after baking. It is necessary to dry and ventilate.

It should work out. It means that you are doing something wrong.
I didn't get the dough once (it didn't fit well, but it ripened) and once rye bread (the middle failed a lot). In the first case, I put the wrong yeast in the wrong way, in the second I did not add gluten, since where to buy it from us.

I, too, sin on yeast, I'll try it with others ..
The inner panel that is screwed on with light self-tapping screws (you can see them when you lift the lid) in the place where the lid is screwed in, and if you press it with your hand, it is pressed and leveled ...
I think I'll go and change the stove itself, since my acquaintances work in that store and 14 days have not passed yet ..

I bought the Saf-Moment yeast, everything is fine with them. But the dry Voronezh bakery, I think, must first be brought into "combat readiness", and then only into the oven

The key was shot CYCLE + COLOR.

The other day my old lady RTC Austria refused to work. For this reason, the Burning 1400 stove was purchased today. The first bread was baked !!! Hooray!! The bread is wonderful, huge, fluffy! Due to the first development, I forgot to set the crust color and size, it turned out to be an excellent bread with a light crust! Baked ordinary white bread on the Basis program. Secure the lid !! : yahoo: Tomorrow I'll try bread with rye flour and fresh yeast. And then I will decide on two different breads in a double form! Hooray!!

I was unlucky, I could not buy Gorenje BM1400E anywhere, but I’m already unbearable without HP, so we took a similar Daewoo .. I went to look for a topic about it

I dreamed of a bread maker for half a year, I went and looked, read the reviews. Sister gave her to try (she bought it idle 6 years ago Kenwood 300. She says that bread is not profitable, not tasty and bothers with it. the bread turned out (white milk, and rye like nothing, only at the end for some reason the top falls) And I caught fire in full. I WANT EVERYTHING My husband even gave the scales in advance
So yesterday I bought 1400 in the technopolis for a share of only 999 hryvnyas (which is even cheaper than on the Internet) True, it did not live up to my expectations. CHINA-and complete. They brought it in, unpacked it, and it turned out that they hadn't put a whisk on the large form (or rather, it was only from a double, third, okay, I think I'll change it) I proceeded as per the instructions for the first frying of the dish, and then ... mount on the rack, it is so fragile, I generally keep quiet about the stench and then I touch her, and she shocks me and such a hot wall, and it's only 10 minutes. work
They took me to the store today, explained that this way and that, they check, but she doesn’t hit: pardon: A knife from another distance, there is the same 3 + 1 equipment, so someone will be unlucky that they will not have knives at all for a large one.
They brought it back, plug it into the outlet, I put on slippers with rubber soles (it dawned on me that I was in the store in shoes), it doesn't hit, but the truth was I also had to turn the plug, I read this when my machine started to shock through the water (something there is connected with polarity). She took off her slippers and beats. We will bake in slippers, and my husband also needs to say insulating kukavitsy.
Who had a problem with the body - does it break through?
Now the question is, who is already baking in it - you can bake one bread in a double form, or must there be a second one too, if the form is empty (I did not understand unambiguously in the instructions) that you can bake only in one, nothing will happen to the second?
The start button is pressed badly, I directly press on it

Another funny thing - 720 power is stamped on the shadow and 815 is written

Probably in order))
1. I bake in a day or two, it turns out more profitable than buying in a store. Sometimes I only take bars.
2. I have all the bracing and trays perfectly made. When I bought it, it was sealed in cellophane, so everything is in place and not broken. It seems to me that some stores are in contact with them, for example, like our Eldorado, after renovation, pushes as good as new. Therefore, buying is like a roulette - you don't know what to buy. And the way knives were handed out to you confirms this.
And the fact that China is not scary. 80% of all the stoves that I looked at when choosing are made in China.
3. It stinks only when burning tena for the first time.On the second it is very weak and after that. So don't worry.
4. Heats up - yes, it is strong. You can burn yourself on the top of the case under the lid. But I never hit it with an electric current. It must be a grounded socket.
5. I can't say about one bun in a double form, I always bake two.
6. The start button is pressed perfectly, you just need to hold your finger on it for 3 seconds.
7. The power of the ten and the total power are not the same thing. Add the stirrer power and you have 815 watts.

About baking. If the cap fails, then I usually have a jamb with yeast. And a rye cap always falls off if it has risen enough. As I understand it, it is necessary to put a bakery supplement (gluten) in it, but we do not sell it. If I don't know exactly how much yeast I put in (when I tried on the recipes), then I look at the rise of the dough and, if necessary, interrupt the process and put it on baking.

And I bake almost every day! Either 2 loaves, then 1 big - a big family! There were no problems with the purchase! It does not shock, and the point is not in grounding, but in the stove - somewhere it breaks down on the body, and this is not good! All forms are made perfectly, nothing is mowing anywhere, everything works great! You don't need to press the "Start / Stop" button, just hold your finger on it for 2-3 seconds - the sensor will work and that's it.
If the roof of the bread falls off during baking, it is either a lot of yeast or a lot of water. Try to stick to the recipes that go to the x / n (recipe book). But I always put a little more flour - I add gr. 50-70 to the recipe, because my flour is not very dry. The roof never fell. Success !!!

Thank you. Today I referred it to my neighbors, they have a ground loop, I checked it and touched it barefoot, and they didn’t bring the probe on the voltage case. So we still need an outlet. now double bread is being baked
Question: I have one loaf of bread fried well, and the one that is very light to the panel

If the crust is different, then the lid may not fit snugly? Although it may be just because of the attachment of the ten so. I double-baked 3 times in total and each time a different bread in the sections. Therefore, I did not notice the difference in the crusts.

Here's what happened baked on the basic mode, though when the time ended 2:55 the right one was completely white, I set the 10th program for 20 minutes. toasted

Excellent rolls I usually put on a dark crust. I love sunbathers.

Wonderful bread! How much liquid do you pour into each mold? gr. 150? I bake each at the rate of 230g. liquids - bread under the lid is obtained !!!

200 grams of water (I make half and half with milk) 300 flour
I have one more question. When it goes into the rise mode3 and then on baking, something starts to click for everyone like this
And I'm interested in bread with milk powder, how to cook it?

Yes, and cleverly clicks - I think these are the shades work, they warm the dough to rise, but when baking, they also catch up with the temperature.
And I don’t bake bread on dry milk, because it’s difficult for us with milk powder))). I really like bread with kefir, with the addition of semolina, with oatmeal, etc. There are many options !!! And all the same, for us the most delicious bread is on water (in extreme cases, on whey) !!! Probably a habit!

[- Is this the case for all users? Or am I picking on? Or does the rest simply have no experience of comparison?]

Hello colleagues on the device!

I took this stove four months ago.
I didn't write a review right away, I tried all sorts of options, methods, etc. The goal is a delicious simple white yeast bread.
It fails. In the sense of deliciousness, preservation of freshness.

Before this, dear, bread machine, I bought a simple Supra 150 for a trial for a thousand and a few kopecks. For a week I got used to it, the bread turned out to be excellent, then for three days it was generally fresh, elastic, resembled a village one, which is baked on wood, in general, it could be eaten normally for five or six days. Like bread made from good flour with increased gluten. Well, I was glad that bread makers are a thing, I used it for a couple of months and gave this Supra to my little parents (the weight of a loaf was 300-400 grams - not enough for a family) and bought the current Burning 1400.
And I realized that the stoves are baked in very different ways.
You can eat right after baking. The next day in the morning it is already tasteless, crumbles, in short, like a cheap store.
I tried dozens of options in combinations:
- different flour, water, yeast, proportions, modes, shapes, weight - it's useless! There is no bread compared to the previous oven. The next day (after 12 hours) eating it is already disgusting. (But how many biscuits have I made during this time - I have put all my colleagues at work on them ?!)

I have 2 options for an answer - or this model bakes just such a bread; or in the program (hardware) some kind of marriage. And there is nothing to do: - bakes? bakes! And what is bad bread is not being repaired.

Now I use it mainly only for kneading dough, when my wife decides on pies. Moreover, the dough turns out to be quite good. Makes a pie, half an hour and normal. I tried to bake bread out of it (dough) in the oven - in general, it turns out well. Better than a bread maker ...
Maybe, in fact, the program is buggy - it does not knead well, temperature, modes ... I wish I could reflash it! Or maybe it can be programmed to work normally ?! Is there a normal baking mode programming on it?
The bookmark is the same as in the previous stove. But if the supra rotated the auger for the first few minutes with such short jerks in 1/4 of a turn, respectively, the yeast fell through in the first place, dissolved, all other ingredients were on top before the normal kneading began. then in Combustion the augers rotate, although also cyclically, but in a couple of full revolutions, respectively, everything immediately mixes up and falls into a heap - maybe this is the case?

Another unpleasant difference is that both in the large and in the small form the screws are not high enough. Bake more than 2 cups of water, you have to help stir with a spatula. Accordingly, it is pointless to put on the timer - because water and flour form a type of dense film during standing and the stove does not stir at all, it slips, the augers are spinning, the flour remains on top, water is below.

Question:
- Is this the case for all users? Or am I picking on? Or does the rest simply have no experience of comparison?

At work, my acquaintances after my first supra and treating them - many bought bread machines of different models, bring them, they also treat them. Now, in comparison with them, my bread is bad. Once friends brought a loaf of bread from another city from their bread machine (Ski), so it lay for 5 days (longer than the Supra one), it was fresh.

This is such a disorder. There is nowhere to put it, just throw it away. 7 pieces in the furnace ... And there is a desire to buy something else, albeit smaller, but so that the bread does not turn out to be "shop"

If someone can advise something - I can take pictures of the process and the results - post it. But, I will repeat - I tried up to fifty options for cookies. Roughly the same result. Yes. bread in any case turns out - but with just such an unsatisfactory result.

I don't even know what to say ... I bake almost every day. Therefore, I cannot say what the bread will be like in 5 days. Baking ALWAYS turns out fluffy and soft, with a crispy crust. Of course, in any case, bread from cotton and baked in the oven will differ in favor of the oven. But I would not think that the bread model is reflected in the taste of the bread ... Maybe, after all, correct the recipe?

Before this x / n, I had an Austrian RTS, for 900g, bread turns out better in Burning ...

It means that something is wrong with this particular HP.
I tried everything in terms of weight and crust.
The only thing else you can try is to improve the sealing? Put something under the lid?
Although the display does not fog up for me. as some here complain.
Correct the recipe ....
And who can say why the bread quickly turns stale? What is missing? Where to correct? I tried to dissolve yeast and sugar first in water, do not put salt and butter right away, and then mix it in. Bake on the French bread setting for a better rise. The result is the same. Even if the pores are larger, it still hardens.
Is there something wrong with the temperature regime?
And who met how to program it? Set the temperature higher or lower. This is not in the manual.

In the meantime, I continue only to knead the dough, and bake in the oven.
I'm thinking of taking something else. But it’s already scary not to miss again.

Here, I found a couple of branches about staling and crumbling - I will experiment!
https://Mcooker-enn.tomathouse.com/in...on=printpage;topic=1763.0
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=144383.0

When baking bread, I always replace some of the wheat flour with rye: 60-80 grams per 600 grams of total flour. Or a whole grain hoard. I like this bread more than pure white. Also, I often practice bread with whey, and even better - with kefir. I add semolina, bran or oatmeal. There are a lot of options, I think that soon you will find YOUR recipe! Success !!

I've been using this device for six months already. I liked the design, as well as the price (I took it for a special offer for 999 UAH in TECHNOPOLIS).
There is a recipe book in the kit, so who was not given it, apparently, you were bred in the store. In the store, the seller said that she took home the same one, she was happy.
Regarding the breakdown by electricity - did not come across.
The window really fogs up during the first batch, even, but do not forget the chemistry, yeast in water with sugar gives off heat during the reaction, probably encountered when preparing another product in another apparatus.
In general, I am satisfied, although at first everything was as usual: the first bread came out lumpy, it was not baked to the end and the dough fell out.
But then with the production of bread, problems appeared only when using rye flour: I just can not catch a clear ratio of all ingredients and water temperature. Because of this, it is not always baked.
Well-baked bread is stored well, at least with me, but in general, homemade bread does not allow it to stale or dry out.
As for the delayed start, the dough turns out to be normal, the only thing is that the water cools down, so the dough does not always rise as it should. This factor must also be taken into account.
The only remark does not apply to HP - there are not enough ingredients in stores (especially for dishes from the recipe book), and ready-made mixtures make the price of bread cosmic. But it turns out to be a very wide field for experiments.
In general, I don’t know how anyone, but I’m happy.

Natalia Gakh
Dear bakers, tell me who knows. The instructions for the bread maker indicate that bread weighing 1200g and 1400g can only be baked in a double mold. And my 1000gr grows to the very top. But what about 1200 and 1400gr? And there are no recipes for such a weight of bread (I did not find it). As far as I understand, all the ingredients specified in the recipe need to be divided by 2 (as for the double form)? And further. Is it really impossible to bake bread weighing 1200g and 1400g in a large single form? If anyone knows where you can find recipes for Gorenje BM1400E - tell me, please. Experienced bakers say that all recipes are universal (suitable for any bread machine). How to choose and fit to yours? Thank you.

And my 1000gr grows to the very top

Wow!?
Do not write - what and how many ingredients (including what kind of flour and yeast). My weight of 1400 never rises to the top of the form ...
Although I usually bake on the "French bread" program.

Dear Andr. I bake with recipes from the first page of this thread. I have not tried more than 1000gr yet (I haven’t found any recipes). Basically I bake in two tins according to different recipes on the basic program No. 1. The instructions for the bread maker say that 1200 and 1400g can only be baked in a double form. In single and double - the bread grows under the top. So I think - who tried to bake 1200 and 1400gr? And in what form? I take ordinary flour (what is in the store), wheat, rye, coarse grinding. Yeast is a saf moment.

Note: 1000g weight is used for single or double bakeware, 1200g and 1400g for double bakeware only. (THIS I COPIED A NOTE IN THE INSTRUCTIONS) I think - this is another slip of the tongue! Tell me! This is absurd!

Note: 1000g weight is used for single or double bakeware, 1200g and 1400g for double bakeware only. (THIS I COPIED A NOTE IN THE INSTRUCTIONS) I think - this is another slip of the tongue! Tell me! This is absurd!

It's that simple!
Determine the volume of a large form by pouring water into it, a maximum of 1400 gr is baked in it.
Determine the volume of the small form (double) and draw conclusions.

Alas. So, all the same, bread makers of the same model may be different.By quality
I did not find an answer to my questions above. It hardens quickly. Well, 1 kg under the lid will never rise - just above half of the mold .. (I don’t bake in double, since I don’t knead it myself, I have to stand with a spatula and constantly push).
I tried the leavens. The effect is the same. There is still an option to add gluten - but I read about its harm - in thought.
It means that either the sealing is broken or something is wrong with the baking programs. That is, the marriage is unprovable.

And it's not entirely clear to your question about recipes - increase the components by 1.4 times, and instead of 1 kg - 1.4 kg. Maybe the point is that more weight heats up less, less activity of baking bread and it will not rest against the lid.? Or maybe you are from the black earth zone and you have what flour you need, and not like ours - poor.
The double form is actually less in volume - that is, 2 x 0.5 loaves. A large form, respectively, up to 1.4.

Shl; I only bake in a single form, 1400, for example, 2 full glasses of water, that is, 500 grams, respectively, and more everything else. The bread never reached the top of the mold. Even when, as usual, I use the French bread program. On a regular program, the bread is even lower.

Apparently - you are right, the model is one and the result is different. Thank you very much for the tip (I'm talking about recipes with a weight of 1400g). It turns out that everything is simple. I will try. And I also found recipes for the Daewoo DI-9154 bread maker. This is the exact analogue of the Gorenje BM1400E. And the instructions with recipes are written adequately))))

[never found an answer. It hardens quickly.]

Alas. So, all the same, bread makers of the same model may be different. By quality
To your questions above never found an answer. It hardens quickly. Well, 1 kg will never rise under the lid - just above half the shape ...

The whole novel was scribbled.
Put on baking and check the temperature inside, you can also in an empty bread maker.
If the temperature is 150-170C, then sharpen your hands and learn the theory here in the section - Bread for Beginners.
BREAD - ALL THE HEAD
Bread Kneading and Baking Basics
Helpful hints and help in baking bread
YEAST BREAD
The simplest bread (according to bread maker models)
If the temperature is lower, then send it in for repair.

Bread maker Daewoo DI-9154 and Gorenje BM 1400 E
Program number 12 "Your recipe"
Step Action Allowed values
1 Kneading 1 14 6 - 14 minutes
2 Lift 1 20 20 - 60 minutes
3 Kneading 2 5 5 - 20 minutes
4 Lift 2 50 5 - 120 minutes
5 Rise 3 0 0 - 120 min.
6 Baking 80 0 - 80 minutes
7 Heating 0 0 - 60 minutes
The program with rye bread is shown in red.
This programmable bread maker - has a high power of 815 W and bakes bread weighing up to 1400 g.

The whole novel was scribbled.
Put on baked goods and check the temperature inside, it is also possible in an empty bread maker.
If the temperature is 150-170C, then sharpen your hands and learn the theory here in the section - Bread for Beginners.

This programmable bread maker - has a high power of 815 W and bakes bread weighing up to 1400 g.

I have 720 watts written in the shadow. Here is the problem. I described it above, too, at one time I stopped making bread, although I have been baking for half a year. The right bread rises less and the top is light yellow and the second is normal. although the lid fits well. then I take out one, turn over the form and bake it for 15 minutes.
How to measure the temperature inside?

I have 720 watts written in the shadow. Here is the problem. I described it above, too, at one time I stopped getting bread, although I have been baking for half a year. The right bread rises less and the top is light yellow and the second is normal. although the lid fits well. then I take out one, turn over the form and bake it for 15 minutes.
How to measure the temperature inside?

A culinary thermometer for the oven or a tester that has a temperature measurement mode, or an electronic thermometer with a long probe.
If there is only one heating element in the stove and has only one heating element inside (sometimes there are two or three, like an electric stove) and it is in order, then it is necessary to deal with the temperature sensor, in the LV it helps to weaken the pressure of the temperature sensor by 1/2 turn of the screw.Do not put the stove in a draft, this is a disease in most CPs.
At the same time, you can check the leakage to the case with a tester, if it shocks and fix it.
Clicks during operation, this relay turns on and off the heating element by regulating the temperature

Another funny thing - 720 power is stamped on the shadow and 815 is written

720 watts for heating elements + 100 watts for motor and electronics.

[rye cap always falls off]

...
And at rye cap always falls offif it has risen enough. As I understand it, it is necessary to put a bakery supplement (gluten) in it, but we do not sell it. If I don't know exactly how much yeast I put in (when I tried on the recipes), then I look at the rise of the dough and, if necessary, interrupt the process and put it on baking.

...
But then with the making of bread problems appeared only when using rye flour: I just can't catch a clear ratio of all ingredients and water temperature. Because of this, it is not always baked.
...

With rye, everything is not difficult, and in your oven, too.
Go to read here and everything will work out.
Rye custard bread is real (almost forgotten taste). Baking methods and additives.

[Daewoo 9154]

I have Daewoo 9154 absolute analogue Gorenje BM1400E, the stove has been studied up and down, what could be the problem with it?

The right bread rises less and the top is light yellow and the second is normal. although the lid fits well. then I take out one, turn over the form and bake it for 15 minutes.

Doesn't it depend on the recipe? Do you make bread of the same composition?