Bread maker Binatone BM 1168

Dear members of the forum, there is another problem
After the end of the program, 10 beeps are heard as written, I press the "stop" button, but for some reason the program still remains, does not get lost, and I cannot immediately change to another (I press the "menu" button), for example, set to bake for another 10 minutes maybe I'm doing something wrong

Bakes

Dear members of the forum, there is another problem
After the end of the program, 10 beeps are heard as written, I press the "stop" button, but for some reason the program still remains, does not get lost, and I cannot immediately change to another (I press the "menu" button), for example, set to bake for another 10 minutes maybe I'm doing something wrong

What have you done? I have the same problem on model 1068. And they are the same, only the design is different and in your mold for baguettes.

[What have you done?]

What have you done? I have the same problem on model 1068. And they are the same, only the design is different and in your mold for baguettes.

Apparently held the button Stop a couple of seconds!

It was almost the very first bread set aside when I got HP. But I got to him just now. And good. Before, I would definitely not have succeeded, it would have been upset

Where can I get the recipe for this curl?

Where can I get the recipe for this curl?

Searching for the name of the bread
or here --- >>
Bread "Red curl" (bread maker)

what a beauty !!!!!!
Incidentally, in the winter I made tomato bread - just instead of water or milk - tomato juice, and dried greens, it turned out very much nothing, I liked it, it was fragrant!

The first bread that I baked in a bread maker is tomato Italian with cheese and herbs. It turned out delicious.

Hello. I have a little problem, my bread has stopped rising. The first week could not get enough of the beauty, and then bam and so frail. I changed the yeast, I measure everything by a millimeter, but still.

I had such a problem .... The problem was in yeast
I use pressed ...

Hello. I have a little problem, my bread has stopped rising. The first week could not get enough of the beauty, but here bam and so frail. I changed the yeast, I measure everything by a millimeter, but still.

Perhaps also frail flour, frozen and so on ...
And check the flour / liquid balance, bun, maybe the dough is very steep, yeast has no way to raise the dough.

See here MANUAL ON BAKING BREAD IN A HOMEMADE BREAD #

Owners of this bread machine, please specify:
- how quickly the lid turned yellow,
- does the viewing window melt,
- is the coating of the bucket strong,
- Does the case get very hot?
Thank you in advance!
I have an unpleasant experience of using (mystery), so I looked at the binaton.

- how quickly the lid turned yellow,
the lid turned yellow, but only at the place of closing, and then I think the reason is that I often sprinkle it from a sieve- = mug, and sprinkle ten, because of this it smokes, I somehow washed it - in principle - not a problem if regularly wash and be careful with flour
- does the viewing window melt,
no, can it melt?
- is the coating of the bucket strong,
I haven't scratched it yet, I hope it won't be too soon, I use it every day - knead, bake every other day
- Does the case get very hot?
you won't get burned, I can only compare with an oven or grill,

- how quickly the lid turned yellow,
the lid turned yellow, but only in the place where it was closed, and then I think the reason is that I often sprinkle it from a sieve- = mug, and sprinkle ten, because of this it smokes, I somehow washed it out - in principle - not a problem if regularly wash and be careful with flour
- does the viewing window melt,
no, can it melt?
- is the coating of the bucket strong,
I haven't scratched it yet, I hope it won't be too soon, I use it every day - knead, bake every other day
- Does the case get very hot?
you won't get burned, I can only compare with an oven or grill,
Thank you very much!!!
Regarding the window, I wrote in the topic about the Mystery bread makers, it was something scary, there is still no time to post a photo with a melted window .... (I took a picture for myself), because the bread maker is not the first, but I have never been like this did not see!
Thanks again, my "mystery" will be replaced with binaton 1168.

Hello! Please tell us how to use the Binatone BM-1168 Bread Maker. looked after her, but I don’t know what and how. how to make the dough or she makes it herself.

still decided to answer)))))
a bread maker (almost everything, and this particular one) kneads the dough itself, bakes bread, you just need to load the food into the bucket, according to the recipe
this model has 4 trays for baguettes, can be used as a mini oven for a small family
you can cook in it -0 casserole, muffin, knead the dough on dumplings, pies, cookies, or just bake bread

Good day! I joined the ranks of the happy owners of this bread machine! I would like to know the recipes for cupcakes, otherwise in the recipe book they only make them from some mixtures. if there was already such a topic, please do not beat, but throw a link at me)) thank you very much!
I baked classic white bread twice - absolutely delighted!

I DID ONLY CURES, THE RECIPE - ON THE EYE, I THINK ANYONE WILL FIT
usually 40 minutes, on a dark crust

congratulations to everyone on your purchases

It was cottage cheese that I somehow forgot to remember that casseroles are different)))
I'll try to do it)
And yet, yes, I am also a newcomer) thanks for the congratulations)

Good afternoon, bakers!
I am sitting at home, waiting for the delivery of this model in 2 copies and thinking about how I will bake. We ordered it together with a colleague. I read for a long time, climbed the forums, and could not find everything in it at once. We decided to opt for Binatone BM 1168 due to the possibility of baking baguettes on 4 trays. This will be our (and mine and colleagues') first experience of bakers. From the read phage I concluded that in 90% the first pancake should be lumpy. And not so much because of crooked arms or legs, but because of the fact that you need to choose the right water-flour ratio empirically. That is, in order to form a "kolobok" correctly during kneading, you must first see or touch it incorrectly.
However, I want to ask you (those who have this model) to give a proven recipe for white bread so that I make a minimum of mistakes. You yourself know what a disappointment it is when nothing came of it. And I also want to ask which recipes from the book in the kit have been tested so that you can safely bake them :).
Of the bakery flour, I found in my GIPPO only the Russian "Aleika, premium" and the Belarusian "Lidskaya", premium. Yeast has found a SAF moment.
ZarBlag.

I bake now only "by eye" ....
therefore not an advisor in grams ...
I took the recipe from the book - ordinary white ... what's his name there, something classic ...
and then she did everything in grams, the first five times, then after seeing what a COLUMN he was ... she began to do about intuition ... a standard flour mug, liquid too ...
fresh yeast, on dry baked only the first month ...

so I'm a bad advisor ...
and the first bread I had was excellent !!!!!!!
and not lumpy, but airy and fragrant ... ate still warm ...

[Marina YR]

For two days I baked French bread (by the way, I didn’t impress), a cake according to the recipe Marina YR, and buns on a special device. The buns "nothing", my girls liked it, but the cupcake is really tasty - thanks to Marina for the recipe, albeit not hers, but she found and posted it, so thanks to her. Now I charged it again, instead of butter I use margarine, I added more flour, otherwise the dough is completely liquid. It is still watery, I decided that if this time it works out, I will try to make the dough even steeper next time. In my understanding, the thinner the dough, the less the cake will rise, and vice versa, the main thing is not to overdo it. As far as I understand, the dough here should not be a bun, it should be watery. Let Marina correct me.
I figured out the bun when I was preparing the dough for buns. I steamed the raisins and when added wet, the dough began to stick to the walls. I decided to experiment.He began to add a little flour, when the dough became steep, added a spoonful of water, and so on. I came to the conclusion that the dough itself, when it just stopped sticking to the walls, when it then came up and I divided it into parts, rolled and twisted, I was convinced that I was right - it was exactly what I needed. I came to the conclusion that when I baked the very first time (French bread), the batch was thick.
On Saturday I tried to write a report twice, but at the end I tried to insert a photo - and I ruined everything (somehow here the insert was made through one place - I did not understand it). In general, I had enough for a couple of sets of text and I spat. Today I loaded a cupcake and remembered that I wanted to thank Marina YR, well, at the same time aniramka for having responded. I don’t want to experiment with photos anymore, so believe me, the buns came out from the instructions, but the dough needs to be regulated, the Cupcake is excellent, nothing needs to be adjusted.

As I expected, the cupcake went up much higher. And it tasted great. I will experiment further.
I have a question for specialists. I would like to bake ordinary black bread, the one that is sold in bricks. If anyone has baked this in their own bread farm - please give me the recipe.
I'll make a correction: when the cake cooled down, I noticed that it became similar in texture to bread, so I'll probably finish the experiment anyway, the original recipe is even tastier.

I have a question:
Some recipes (both in the book and on the website) indicate "flour", and some "baking flour". Is it correct to use gluten-rich flour only in those recipes where "bakery" is indicated, and where not, use the usual, from hard varieties?

Hello, I want to buy a bread maker. The choice is very huge, ranging from well-known companies to unfamiliar ones. We chose Binatone, but I don’t know which model to take. I'm thinking about 1168, but I have questions. There is no dispenser in this stove, but does it emit sound signals when it is necessary to load the necessary additives, or does it need to be personally controlled?

When I was choosing, I did not find a single option for a baguette holder and a dispenser.
There is no dispenser in this, but it gives a signal about additives.

Made baguettes in a baguette holder on SANDWICH mode.
The dough was put not according to the classic recipe of water-flour, but 1 tbsp of kefir, 2.7 tbsp of flour, 1 tbsp of salt, 2 tbsp of sugar, 2 tsp of yeast, 4 tbsp of sugar. oils.
I think there is even no need to tell your impressions, the photo speaks for itself - SANDWICH gave what he promised - a very thin crisp and inside - a lush crumb sponge.

Marina YAR please clarify how you made the baguettes ... on the baguette holder? After all, the "Sandwich" mode includes kneading, proving, and baking. Did I understand you correctly that somewhere in the middle of the program you turned it off, took out the dough and formed 4 baguettes into a baguette holder? But then in order to bake it was necessary to use the "Baking" mode and not the "Sandwich" mode, otherwise the kneading process will start again. Explain, if not difficult.

Marina YAR please clarify how you made the baguettes ... on the baguette holder? After all, the "Sandwich" mode includes kneading, proofing, and baking. Did I understand you correctly that somewhere in the middle of the program you turned it off, took out the dough and formed 4 baguettes into a baguette holder? But then in order to bake it was necessary to use the "Baking" mode and not the "Sandwich" mode, otherwise the kneading process will start again. Explain, if not difficult.

Marina, if you appear, answer pzhl how does your HP work, there are no complaints to this day? I really wanted a stove with a baguette holder, I ordered myself one, licking at your recipes with photographs, like I did not see any reviews about frequent breakdowns (such as Moulinex). I'm waiting, would sooner come

I also ordered such a stove to be delivered on Saturday, although the courier said perhaps on Friday evening, I'm looking forward to

I also ordered such a stove to be delivered on Saturday, although the courier said perhaps on Friday evening, I'm looking forward to

Eh, and I have to wait a long time, I ordered it on Ozone, I couldn't find it closer, but my stove would go across the whole country ...on the Far East
how you get it and try it, I look forward to the impressions of successful baking!

wait, and bake)))) have time!
mine has been working for a year and a half

The stove was brought in today !!!! I have already baked bread, it is cooling down, it looks cool like that)))))) I haven't found a photo yet how to insert it, I'll figure it out I'll show my first child

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🔗

Well, here's my firstborn !!!

Hello dear forum users! I am also the owner of this miracle of the stove (my mother-in-law gave it to me!)! I baked different breads, everything worked out fine, but mine prefer onion bread. Today I baked a "homemade lemon pie" for the first time, it turned out delicious one little problem, it burned a little. Tell me how to solve this problem? And I made the mixture for the cake myself and is cheaper and easier.

Hello dear forum users! I, too, am the owner of this miracle of the stove (my mother-in-law gave it to me!)! I baked different breads, everything worked out fine, but mine prefer onion bread. Today I baked a "homemade lemon pie" for the first time, it turned out delicious one little problem, it burned a little. Tell me how to solve this problem? And I made the mixture for the cake myself and is cheaper and easier.

1. To adjust the color of the crust there is a button (you can select "light"), you can also use the "Loaf" button to select the weight of 750 or 900 grams. at 900g the baking process takes longer.
2. In general, it can burn due to the large amount of sugar. If changing point 1 to light and reducing the baking time, then try to reduce the sugar a little.
3 if this does not help, run 2 programs in order. First "dough", then "baked goods". You can adjust the time in the baking program.

Good day to all) Here, too, became the happy owner of the above bread machine. I really like it, but there is a question about the characteristics of the programs. In the booklet, they are not described step by step, and sometimes you need to know how long the batch is and how many batches are in the mode. I sat next to the stove and wrote down two modes. The time does not coincide with that laid out in the plate on the fifth page. I got this:
PRINCIPAL 3:00
Mix 1 0:10
rise 1 0:20
batch 2 0:15
rise 0:20
warm-up 0:00:20
rise 0:50
baking 1:05

FRENCH 3:50
batch 1 0:18
rise 1 0:40
batch 2 0:22
rise 0:20
warm-up 0:00:20
rise 1:00
baking 1:10

Can anyone know the rest of the time modes? Share then please)

Hello everyone!

I now also have such a bread maker.

I can't write anything bad about her, at the moment everything is fine.

While I was baking the bread according to the recipes from the fan-book, everything turned out just super, only corn bread did not work out.
While I'm not an advanced baker, this is my first bread maker, so I deduced the following principles for myself:
1.we put everything in a strict order, as written in the book
2.We measure everything as much as it is written, you can only add additional flour if the bun is sticky
3.after the end of the batch, i.e. when the process of spreading and baking begins, do not raise the lid

I, try this sweet bread recipe, in my family it has become just a favorite for tea. A repeptic from another site, My Bread Maker, by Forest. I baked straight for the whole kilogram, it turned out weighed 1051 grams, but the stove did it anyway.
for 1kg
Yeast - 3 tsp (bag)
Flour - 460 gr.
Salt - 1.5 tsp.
Sugar - 6 tbsp. l.
Eggs - 3 pcs.
Sl. oil - 175 gr.
Milk - 105 ml.
Raisins - 140 gr.

Flour - sift, the second time replaced butter with margarine - it turned out even better, in my opinion. Instead of raisins, I put a sweet mixture.
mode - main bread, medium size, light crust.

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This is the kind of sweet bread with raisins.

I, try this sweet bread recipe, in my family it has become just a favorite for tea. A repeptic from another site, My Bread Maker, by Forest. I baked straight for the whole kilogram, it turned out weighed 1051 grams, but the stove did it anyway.

Thanks, I'll take a note.
The photo is very appetizing.

In three weeks I learned how to bake white bread, even according to a recipe from a book-fan, such a nyamka baked chocolate bread.
People appreciated half of the work, praise me, naive I do not know that everything is simple.

Guys. My oven for some reason started to bake a dark crust on the middle crust ... should I contact the service?

Tell me, can you bake rye bread in any way in this bread maker?

do you want - pure rye? or a mixture?
I usually bake with the addition of rye, it seems like it turns out ...

I think the mixture is closer to rye. Write how you bake specifically. I am thinking to buy such a bread machine or a redmond 1905 (there is rye, but there are no baguettes and the oven itself is not available when it will be unknown). Binaton is available and cheaper, but there is no rye program. In general, I'm at a loss

Write how you bake specifically

here I am not your assistant!
every time I have an impromptu!
always looking for some dough, so sorry ....

Thank you

Girls, please give me a proven recipe for bread with rye flour. And then I did it today according to one recipe, but it practically did not rise, a brick of some kind.

the dough is always successful - here are some examples
buns


Tell me, how do you make such buns, give the recipe very tasty look

I have no standard recipes .... I always do everything by eye ....

take any recipe for buns here laid out on the site, I usually do this

well for example
a glass of milk, 2 eggs, half a glass of flour, half a pack of margarine, half a glass of sugar, a teaspoon of salt, flour until thick, sometimes I add a couple of tablespoons of starch, raw yeast 15 grams

well, in general, from what is in the refrigerator (sometimes kefir, yogurt, or whey, when there is sour cream)
the main thing is to distance it well, and grease it with an egg before baking
I just pour rye baking - half and half, or a third of flour ... I knead on 8 prog, let it distance again, and bake for an hour at 12.