Bread maker Brand 3801 - description, characteristics, operation

[Leska]

Leska, but does not give anything - in this one - it fogs up when mixing - you have to open it in order to control the batch; when baking - you can see the process, but you can't do anything anyway!

Kneading is in progress - but nothing is visible

There is only one heating element in our bread maker and it is located in the body of the device around the bucket.

But I have a question about the "delayed baking" mode. As far as I understand, such a regime is needed: proofing + baking? So, if it is not possible to manually set the proofing time, then what time to program? I suggest 2 hours of proofing + 1 hour of baking.

Elena, 2 hours of proofing is not enough, maybe 3-4 hours? So that you can choose from 1 hour to 4? And it would also be nice if you could choose a crust on baked goods.

I will add to my notes about the choice of the color of the crust in the "Baking" mode. And the question about the programmable time at the "proofing" stage will be left open for discussion.
If there is an opportunity to make an adjustable time, then no problem. And if you need to set a fixed - here you need to think about what time to program.

fixing the time is not very convenient, that would be to regulate .... a dream. but for example, I don’t even know ... 2 hours is not enough or a lot ...

girls, I saved my bread twice here ... I laid it down according to recipes from the site, and for two days I have not been working like a bun, about 50 ml of water less I need, it seems to me - a sticky bun, I seem to have flour during the first kneading I add, but .... if everything came small - hello, the proofing has already arrived - I see a sticky bun and that's it, I think: "ah, if anything, it still wouldn't work" and set up 7 minutes of kneading proofing 65 minutes and baking for an hour ... the bread turned out !!!!
today I wanted garlic I took the recipe for the "smart" part of rye flour replaced, looked it was a bun, came after a while, the comma ... spread, I added wheat again and turned on this program again, now I got it out, looks good, it is cooling down.
so the manual helps me out !!!!

Elena I have two hands for the color of the crust on the baked goods !!!

Anyuta, I am very glad that you made friends with the tame, by and large, so he alone is enough.

But I have a question about the "delayed baking" mode. As far as I understand, such a regime is needed: proofing + baking? So, if it is not possible to manually set the proofing time, then what time to program? I suggest 2 hours of proofing + 1 hour of baking.

Maybe I'm not "driving in" - in the "manual" program, you can choose a proofing time of up to 4.5 hours; you can also put a crust by:
1.increasing the baking time
2. increasing the baking T.
or I misunderstood something ...
I also have a wish to Brand - remove the last batch from all programs - 10 sec. Superfluous, in my opinion.

and about when will the new model be?
taking into account tests?

but I got the impression that the last batch, the one that is 10 seconds, is not a batch, but a FUNCTION! 10 seconds in total! and kneading wheat yeast dough is needed in the process and not one, but two or even three. But the actual batch is too much ...

Kneading number 4 is not needed at all, especially for 20-25 minutes.

[I draw the attention of all owners of the Brand 3801 bread machine.]

I draw the attention of all owners of the Brand 3801 bread machine.

Now the final stage of collecting wishes and recommendations for improving this bread machine is underway. Please discuss what was said earlier and add new comments.
Your experience will help make your Brand bread maker even better.

P. S.If you think that it is necessary to make changes to any automatic mode, then please write in detail all program cycles and heating, and kneading, and rest, and lifting, and baking, indicating the time of operation of the stage and the required temperature.

me ... the easier it is to handle, the better ...
and recipes that would be normal ...

[According to technical characteristics]

It's my personal opinion .

According to technical characteristics
1. Inappropriateness of a viewing window - nothing is visible when mixing, when baking - it's too late to do something, an additional source of heat loss during baking.
2. Scales - make the time of continuous work up to 1 minute minimum.
3. Hook for removing the agitator - when using it, there is an extra risk of scratching the HP bucket.

Book of recipes
Correct the recipe for the "Cupcake" program

Programs

1. The main one is to remove the 5th batch
2. Express -?
3. Whole flour bread - remove 5th batch
4. Whole flour bread express - no changes
5. French - remove 5 batch
6. Sweet - remove 5 mix
7. Gluten-free baked goods - no changes
8. and 9 - two express trains -?
10. Cupcake - no change
11. Dough - no changes
12. Noodles - no change
13. Ghee - unnecessary
14. Jam - no change
15. Baking -?
16. Manual - leave it as it is, unchanged

And, if there is a choice of plant, not VES ......

oh, how! ... I also looked at several of these expresses suspiciously ...

girls, I saved my bread twice here ... I laid it down according to recipes from the site, and for two days I have not been working like a bun, about 50 ml of water less I need, it seems to me - a sticky bun, I seem to have flour during the first kneading I add, but .... if everything came small - hello, the proofing has already arrived - I see a sticky bun and that's it, I think: "ah, if anything, it still wouldn't work" and set up 7 minutes of kneading proofing 65 minutes and baking for an hour ... the bread turned out !!!!
today I wanted garlic I took the recipe for the "smart" part of rye flour replaced, looked it was a bun, came after a while, the comma ... spread, I added wheat again and turned on this program again, now I got it out, looks good, it is cooling down.
so the manual helps me out !!!!

The way it is! I have the same nonsense, only I haven't figured out the reason yet. But the dryness of the flour has nothing to do with it.
Yesterday in some Temka a person was advised which stove to buy and someone wrote that Panasonic asks for about 30 ml of water more than all other stoves. I caught my eye on this post precisely in the light of reflections on why all the recipes that I have been successfully baking for a long time in Panasonic do not go in Brand - too much liquid. But again it does not add up ... The recipes are not specifically for Panasonic, they are generally from the forum, worked out, flawlessly go in other stoves, but in Brand, alas. We must look for the reason ...

At the same time, I put the same bread recipe in Panasonic and in Brand, at the end of kneading in Panasonic there is an elastic bun, and in Brand it is loose and quickly spreading (maybe because the bucket is wider - the dough does not beat against the walls so intensively). I already wrote my wishes, for me kneading No. 4 is superfluous, all the more so long in time, instead of No. 4 you can do a kneading for 20 seconds. This is of course my personal opinion.

[The gingerbread man does not keep its shape - this is normal]

The gingerbread man "floats" towards the end of the batch - I don't see a big problem in this.
In addition to my experience, that's also why -
copied from Admin


The products are put in a bucket, the kneading knife is spinning, the bun is spinning. This is how my kolobok looks like - the photo was taken while rotating the kolobok in a bucket during kneading. The gingerbread man is a little tight, but it will become softer with the main dough kneading. The shape of the kolobok is a ball, the surface is uneven and rough. The dough is glued to the hands. This is normal, because the dough in the first batch is just mixing flour and water, gluten has not yet developed.

Second photo - pre-mixing is over.




For 11 minutes of pre-mixing, nothing significant happened - the kolobok is the same uneven, torn surface.

But the bun itself was formed the way I need it in consistency. I check the state of the kolobok after pre-kneading with the back of my hand, bent fingers.According to my feelings, after pre-mixing, the kolobok should be like a ball and spring. The gingerbread man continues to stick to your hands when you press it.

The second point is that in a calm state, the bun begins to sink to the bottom of the bucket. This is also normal - the dough is soft, sticky consists of flour and water (liquid) and will not hold the shape of the ball.
Photo the third - the second (main) batch.




See how the bun has changed during the main batch. The mixer drives the bun more intensively, the dough begins to heat up from friction against the sides of the bucket. The dough becomes softer and more plastic.

Remember, I said that during the pre-kneading, the bun was a little tight, so this “tightness” went away during kneading and the bun became softer, like I need for bread.

Again I try the bun with the back of my hand, and also feel it with all my hands, hugging the bun from all sides.
In this photo, the gingerbread man is in a state of movement along the bucket, the shoulder blade drives it diligently in a circle.
The fourth photo is the end of the batch.



The kneading is complete. The gingerbread man lay down more comfortably at the bottom of the bucket. The surface is smooth, soft, plastic, does not stick to hands. This dough no longer sticks to your hands. The gingerbread man does not keep its shape - this is normal."

The highlighting of the last phrase is mine.

Now the final stage of collecting wishes and recommendations for improving this bread machine is underway. Please discuss what was said earlier and add new comments.
Your experience will help make your Brand bread maker even better.

Is it possible to make options for kneading buckets as an option?
That is, to be able to buy in addition, if there is a desire.
I would buy a small rectangular loaf of up to 500g. and medium round for Easter cakes up to 750 gr.

[If she really does heat oil.]

Five kopecks from a beginner:

1) Window - a couple of times out of curiosity looked at the kneading and baking (shone with a flashlight). Was seen.
Do I need it with a completed process - I don't know ...
2) The "Ghee" program is a necessary thing. If she really does heat oil.
According to the description of the program, it is not clear, By the very design of the HP, there are big doubts that it can do it at all. Even in a slow cooker, I did not succeed. Haven't tried it yet. I'm just going to. If anyone has details - please write pls.
3) "Manual program" - you need 2 or 3 of these. And then - set up on rye on sourdough ... and that's it? What else is to reconfigure? And then - back to rye all 15 stages? Horror ... I think many have at least a couple of recipes for manual adjustment.
4) Jokes from the manual - remove. Or - at least a separate list of them at the end ... Not because you didn’t like it (quite good ones), but because when you opened the manual for the fifth or tenth time (and this is a working document and while you’ll master CP, especially with manual programming - you constantly leaf through) - their eyes still catch on and are already setting the teeth on edge specifically ... I just want to cut off the bottom of the page.
5) A recommendation from the forum to turn the scales in the lid at 90 degrees to the stove (so that it is convenient to press the button with your hand) - in the manual (!). You can't figure it out right away. Until I read it, I suffered and scolded the designers. Now I'm satisfied.

PS. Table 16: - column "Add-on time" - what is it? Didn't find a description.
- add the "Keeping warm" column.
Let it be 60 minutes for all modes, but is it there?
Or is it not everywhere? Unclear.

PPS. Comments on the recipe - in a month, another ... You can't eat everything so quickly ...

[all15]

all15
ABOUT MELT OIL - press.
2-3 manual? No, not enough - for me - so 10 pieces, no less.
But seriously - one is enough, then you will score what you need!
Keep warm - for auto programs - yes, 60 minutes by default.
In "Manual" you can even remove or add to the proofing and it will not be 4.5 hours, but as much as 5.5!

2 MariV

thanks for the answer

ABOUT GRINNED OIL - press.
**********************************
Thank you for reading. But the information is not there. It is necessary to heat it before the water evaporates; according to the manual, this cannot be done in 30 minutes. And keep the temperature so that the protein does not burn. And stop after evaporation. In HP and there is no such sensor (in a multicooker - there is, but, I repeat, even there - it does not work).And so - unless you just warm it up so that it exfoliates. Everything is a preliminary opinion.
How to try in real life - unsubscribe.

2-3 manual? No, not enough - for me - so 10 pieces, no less.
But seriously - one is enough, then you will score what you need!
****************************
In order for me to score, even to me, as a man, I will have to put a 15-stage prescription next to it.
How does a woman feel? Grandma? I insist that you need more than one! Moreover, nothing prevents to add. The button is separate ...
By the way - a couple of lined blank sheets in the manual for recording manual settings - would be very relevant. With the names of the stages, etc.

Keep warm - for auto programs - yes, 60 minutes by default.
****************
So I thought that for everyone. On the mind - add another column to Table 16 of the manual, so that you can see it right away. Moreover, the manual also has it.

In "Manual" you can even remove or add to the proofing and it will not be 4.5 hours, but as much as 5.5!
***********************
Very interesting. Only - how is it? Swap stages? There is not a word about this in the manual. Tell us pls.

[all15]

all15,
about ghee - like I wrote about this program, that it is not really needed ...

Once again, about the manual one - you will not need prescriptions later - take a book with a sign and score points by point.
However, a notebook will not hurt, even a man and a grandfather - an ordinary student's notebook.

Kneading + proofing - RIGHT HERE look - all proofing can be increased to the maximum + left warm for up to 60 minutes - that will be 5.5 hours ..

[Sens]

It takes me no more than a minute to score an individual program, in "manual mode", despite the fact that I am in no hurry. Perhaps it will be good when you can score everything at once, but why? For "grandmother" this will be unnecessary confusion, most bake certain favorite breads. You can paint the modes in a notebook and that's it. Basically, they are already hammered into memory. It is also not worth overloading the bread maker with unnecessary functions, the simpler the better. Remove all express trains, leave one express train and that's it. Butter and jam are also superfluous. Well, by the buckets, I agree with Sens , I would like the developers to add at least as an extra. optional 500 g bucket, square and round. It is desirable that they are suitable for already produced stoves. According to the available bucket, I have already voiced my wishes.

Although I have never tested this bread maker, I will insert my 5 kopecks.

Jam mode does not need to be removed at all.

I use this function on my bread maker not so often (now more often, because I bought a new bucket, and I cook jam in the old one), but with GREAT pleasure. I am preparing fresh citrus jam, assorted jam from frozen fruits and berries. Very convenient, a small portion, what kind of jam I wanted and cooked it. Moreover, now I no longer cook in the summer and in the fall a lot of jam for seaming.

[2 Catwoman]

2 Catwoman

It takes me no more than a minute to score an individual program, in "manual mode",
***************
It means, on the contrary - it is easier for women. I often made mistakes when typing ... 15 minutes left ..
Again - - keep a notebook nearby - there is simply nowhere in the kitchen. Fat and lost ...

This would be unnecessary confusion for the "grandmother".
*******************
Don't tell. I just have a case - my grandmother needs it. She can easily count up to three (manual programs). And he will easily remember what is where. And programming 15 stages is not overpowering.

As a result: as a professional, it will not interfere with anything, and for many amateurs it will greatly facilitate life. For - if you do not bake every day, then it is quickly forgotten. And there are many such people.
(Three is a good number - three favorite hand recipes - I think a common occurrence)). )

In addition, manual mode is a fundamental advantage of this model, for which it is taken. So let's make it undeniable

It is also not worth overloading the bread maker with unnecessary functions, the simpler the better. Remove all express trains, leave one express train and that's it.
**********************
I agree. If a person needs it urgently, then it doesn't matter what express, one is enough.
To trample the button 15 times to get to the "Pastry" - already tired ....
Maybe move the "Pastry" closer to the beginning?

2 MariV

Kneading + proofing - HERE look - all proofing can be increased to the maximum + leave warm for up to 60 minutes - that will be 5.5 hours.
*********************************
Meant - insert into the program before baking. Then you can leave it on the machine overnight. And manually - you can just leave it warm for at least 10 hours ...

but for me, too, with 2 manual ones, it seems more convenient I would use the second one on my favorite rye, instead of an express, for example, the second manual one could fit exactly under the rye according to the proofers

I have a bread maker in my plans so far. As a potential buyer choosing, I vote for increasing the number of manual modes to at least two. Usually in the house there is black bread (for soup, second) and white (sandwiches, for tea), or one likes exclusively rye and the other rye-wheat custard. How can you do without two manual recipes for a couple of your favorite recipes ?? Is there no dispenser for raisins-nuts or I, the blonde, missed something?

....
And, if there is a choice of plant, not VES ......

Good day.
Olga, VES is the name of the manufacturer's plant? What are your concerns about the plant? I'm very interested, write in more detail. Any information can be useful to us.

It costs nothing to add the ability to add 5-8 of your programs to the memory, and the convenience is undeniable.
For a large number of bread makers, this number is from 5 to 9 and this is not counting the possibility of one-time editing of any current built-in program.

I'm off topic, but I'm interested in how it can be washed? I purchased this cotton as a month, but my lid turned yellow inside

[all15]

all15,
Do you really have this bread maker? Indeed, to get into the manual one, you do not need to "trample" the previous 15 - you immediately press the "Manual" button and immediately get into the Manual menu ...



Help "grandmother" - actively use the main programs - white, dietary, rye, sweet, French, dough, etc. Recipes - almost all forum recipes for HP are suitable for this one.

Meant - insert into the program before baking. Then you can leave it on the machine overnight. And manually - you can just leave it warm for at least 10 hours ...

Insert into the program before baking? Knead on "noodles" or "dough", then manually set the proofing (together with the preheating and all the proofings to the maximum, it takes 5.5 hours again), and baked goods, and reset all the mixes. And if in the dough - kneading for 30 minutes + 1 hour of proofing, and then manually - then 6.5 hours of proofing. But why?
And we are all amateurs here.

I'm off topic, but I'm interested in how it can be washed? I purchased this cotton as a month, but my lid turned yellow inside

In the instructions, paragraph 13 - cleaning and maintenance.

[And it would be nice to set the temperature on this program yourself.]

... immediately click on the "Manual" button and immediately get into the Manual menu ...

Sorry, I made a reservation ... Before the program - "Baking" (often bake while it happens).
Fixed above ...

I also came across - the rise temperatures would be good - in order, and not at the end of the setting. Difficult to correlate ...

By the way - what is the temperature on the Baking program? I did not find it in the manual.
And it would be nice to set the temperature on this program yourself.

But why?

I don't know yet ... Just technically interested.
Now I set it up on rye - there it is about 4-5 hours to rise (the temperature is still picking up) - like everything is enough on hand.

x

[one-time edit of any current built-in program.]

In a large number of bread makers, this number is from 5 to 9 and this is not counting the possibility one-time edit of any current built-in program.

Interesting. And tell me - which ones? Especially highlighted.

[And it would be nice to set the temperature on this program yourself.]

By the way - what is the temperature on the Baking program? I did not find it in the manual.
And it would be nice to set the temperature on this program yourself.

T on the baking program? - this is for you Elena from Brand will be able to answer.
And in the manual - from 70 to 160.

Interesting. And tell me - which ones? Especially highlighted.

Right here:
Breville BBM800XL -
_ww.brevilleusa.com/cooking/bread-makers/the-custom-loaf.html

Well, if we have, then - 14,000 rubles.

Another one with a window?
Well, you can see - the roof of the bread is pale, still in the bucket - and already blown away.
As I understand it, the main requirements for bread are that it mixes, stews and bakes well, and on what programs and how many there will be - what's the difference.

2 Vanya28

Thank you, I haven’t come across this one ...
Sorry, not that branch, but - literally two words ...
Iron, however ... The folding paddle is cool ...
Only for me - that a simpler thread is enough. As a Brand - for $ 100 ...
Although - and this one - $ 150 on e-bay. Truth - 110V - a problem for us ... And rye - I don't see how to make it. They are not accustomed there in America to see him ..

[And it would be nice to set the temperature on this program yourself.]

...
By the way - what is the temperature on the Baking program? I did not find it in the manual.
And it would be nice to set the temperature on this program yourself.
...

Good day.
Baking temperature 135 degrees.

Baking temperature 135 degrees.

Thanks.
Info - in the manual, pls.

[time of addition "]

Five kopecks from a beginner:
PS. Table 16: - column "Add-on time" - what is it? Didn't find a description.

"In the summary table of modes on page 26 in the column"time of addition " indicates the time that will be shown on the display when the signal beeps. To determine the exact time for the sound signal, subtract the time shown in the Add Time column from the total bake time. For example, the column "Add Time" is 2 hours 29 minutes and the "Total Time" is 3 hours 25 minutes, so the ingredients can be added after 56 minutes. "

From the instructions, page 14.

[time of addition "]

"In the summary table of modes on page 26 in the column"time of addition " indicates the time that will be shown on the display when the signal beeps. To determine the exact time of the sound signal, subtract the time shown in the Add Time column from the total bake time. For example, the column "add time" is 2 hours 29 minutes and the "total time" is 3 hours 25 minutes, so the ingredients can be added after 56 minutes. "

From the instructions, page 14.

Olya, but it’s not so with me, when the display shows the time that coincides with the column "add time" - a signal sounds.

Hello! I haven't written anything for a long time, but I read it often! I have a few questions. The oven works fine, baked according to different recipes: simple wheat, French, rye, charlotte, muffins. Now I bake bread only with sourdough, for more than a month now and I can honestly say that everything is great! Only one thing strains, every time you need to type a program in manual mode, so today I bake white, tomorrow black - the programs are different, but you cannot enter your programs into permanent memory. Therefore, please, can you make at least two for baking white and black in sourdough in the main programs? I will still buy another bread maker, the children take away ... As for yeast-free bread, I want to share my joy: my mother is 85 years old, they could not cure her hand for two years, no one could make a diagnosis, but she looked awful: redness, ulcers, peeling, and now for the time of using cotton and the development of the leaven - things went on the mend !!! javascript: replaceText ('% 20: girl_claping:',% 20document.forms.postmodify.message);

[IRSh]

Olya, but it’s not so with me, when the display shows the time that coincides with the column "add time" - a signal sounds.

Anya, I almost never use this function - I used it once when baking snack bread.

IRSh

Hello! I haven't written anything for a long time, but I read it often! I have a few questions. The oven works fine, baked according to different recipes: simple wheat, French, rye, charlotte, muffins. Now I bake bread only with sourdough, for more than a month now and I can honestly say that everything is great! Only one thing strains, every time you have to type a program in manual mode, so today I bake white, tomorrow black - the programs are different, but you cannot enter your programs into permanent memory. Therefore, please, can you make at least two for baking white and black in sourdough in the main programs? I will still buy another bread maker, the children take away ... As for yeast-free bread, I want to share my joy: my mother is 85 years old, they could not cure her hand for two years, no one could make a diagnosis, but she looked awful: redness, ulcers, peeling, and now for time of using cotton and mastering the sourdough - things are on the mend !!! javascript: replaceText ('% 20: girl_claping:',% 20document.forms.postmodify.message) More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=152895.0

It’s very interesting to know that home baking has helped cure diseases!

[IRSh]

IRSh
It’s very interesting to know that home baking has helped cure diseases! : rose:: rose:: rose:
[/ quote]
It is not yet completely, but now she can already wet her hand, this could not be done before! : girl_red:

Congratulations!

... As for yeast-free bread, I want to share my joy: my mother is 85 years old, they could not cure her hand for two years, no one could make a diagnosis, but it looked terrible: redness, ulcers, peeling, and now, during the use of cotton and the development of sourdough - the case went on the mend !!! javascript: replaceText ('% 20: girl_claping:',% 20document.forms.postmodify.message);

I join in the congratulations

I join in the congratulations

Thank you!!!

[5 programs]

Good day.
I am asking you.

In the next batch of bread maker on the button "Manual setting" will be available for programming 5 programs.

Therefore, I ask you to express your wishes regarding the interval of time settings at each stage. I am especially interested in the time at the "rise" stage. Write down the maximum time required for proving the dough.