Bread maker Zojirushi Breadmaker BB-CEC20

[Cuisinart cbk-200c.]

Greetings to everyone from Vancouver! Well, good advice is very necessary. We have a story like this. Until yesterday, they had not heard anything about this forum and had not read about HP. We are dark people, dense even ...
Somehow, there was an attack of wild nostalgia for good bread. And they bought this model for mom as a gift - Cuisinart cbk-200c. They didn't really choose. In the nearest store from us, they grabbed the one that was more expensive. We thought - maybe the quality will be better.

- but ... nothing came of it. They did everything strictly according to the recipe that came with it. Complete disappointment. They baked white bread, the dough rose very well. And the top itself is not really baked, and inside it is not better. The taste was also not impressed. They threw it out (bread, of course) ...

- several times they baked according to other recipes - from friends and acquaintances (hopefully, experienced) bakers. And at those times - the bread turned out so beautiful, even for a postcard! Fried crust, regular shape loaf. Now I will try to put a photo. And from the inside - it was not baked in any way. Regimes were changed, recipes, time was added - but it did not help. They thought that the problem was in the stove itself and yesterday she went back to the store.

And today I came across your topic. She told her husband that she seemed to have found a really good oven for my mother. And this, having read only the first 4 pages of the topic. ) The store is nearby, your oven was in stock and in an hour we were already at home - terribly pleased with our efficiency ... Zojirushi Virtuoso.
Expensive, really. But, we got a 20% discount.

And I also decided that first I would finish reading your topic to the end, and then we would unpack everything. Not earlier. And then I read everything and told my husband: we won't unpack - take her back! She stayed with us for only a few hours ...

Judging by some of the comments on the topic, this oven is a little complicated and not very suitable for beginners. I thought I would buy it ... Then I’ll help my mother figure it out and that's it. And my mother is already over seventy, she lives separately from us, alone. We need something simpler! In order not to interfere with the process. White bread will be baked. I ask for your advice. Please help me find something suitable!
Here in the same thread, the Panasonic oven was mentioned. I saw in the store Panasonic (SDRD250W). But, it was about her that I did not find any information on the forum. And can you tell me some other model? I really hope for you! And I hope ...

[Сuisinart]

This is a photo from the first stove - Сuisinart... The recipe was given by friends. The inside of the bread was always raw ... I don’t understand what I’m doing wrong and why the photos are inserted upside down?

Marina, and you did not consider the model of the same Zozirusha, but 10, I showed her in this thread. It is just very simple and it is quite enough for one person. I have a family of four, so the bread lasts for 2 days. And I use the big one only when I want to experiment or need to knead a lot of dough. Although there are enough programs in it, it would be necessary to select a specific program and press the start button. It is not necessary to use the program of individual settings. We bought it for the sake of this button, but you can use it as a simple bread maker.

[marival]

marival, Here we have a topic https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3270.0 knock on it Pakatat https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&action=profile;u=1656 he knows a lot about the stoves that are sold in America

[marival]

marival,

Look, I think it baked beautifully (in appearance), you just don't have to cut it hot. Let it cool and the crumb to ripen. Secondly, Virtuoso is an excellent oven (especially with a 20% discount))). There, in addition to programmable modes, a bunch of completely ordinary ones. Exactly the same as in Panasonic, which are turned on with a couple of poking buttons. Thirdly, Panasonic is very good. Any model. They are not completely different. Panasonic is generally quite conservative and consistently migrates its standard and proven programs to new models. The model you named is not new. A huge amount is sold and sold in Russia, I have one (more precisely 255). Gorgeous unit.

[Scarecrow]

just don't have to cut it hot. Let it cool and the crumb to ripen.

Scarecrow
He cooled down according to all the rules. We didn't cut it, we waited for it to cool down under cotton. paper towel. All the same, the crumb was damp. Although, the bun was so beautiful. What they thought every time: Well, finally, it happened! But no...

[Lena]

and you did not consider the model of the same Zozirusha, but 10, I showed it in this thread. It is just very simple and it is quite enough for one person.

Lena
There is also a small oven in that store. Well, we wanted better! Hurry up in general. There was only a large model on the counter, and they grabbed it. Although the seller said that she could bring another smaller one from the warehouse. So you think that you can not bother with the search and take it? And the thing that kneads the dough, is it there alone?

Marina, the bucket is smaller there, with one stirrer, the bun is 500 grams. I have not regretted a single day,: flowers: that I bought both models, but they often use a small bread maker, see her photos or spin it in the store, a very worthy model. Moreover, you do not need a mode of individual settings.

[marival]

marival,

Well, I have never met unbaked bread in so many years of owning bread makers. Sometimes it does not rise, there is an excess of water in the dough, etc., but it is baked! Because HP is designed for exactly that amount of products.

Well, I have never met unbaked bread in so many years of owning bread makers.

Natasha, yes after reading the topics on this forum - she was surprised. People have other problems: the roof will sink, then something else. And for me (now I'll show you another bun) - outwardly everything was fine. And the roof of the bread has a beautiful shape (as in the photo from the previous message), and the crust is yellow-brown ... And inside - every time it was unbaked. They were afraid to eat. Although the spouse tried. We tried to add baking time, so the crust darkens. Here's how in this photo (I can't understand why they are all upside down for me). By the way, I regret that I didn't take a picture of him.

[marival]

marival,

Since it did not work out with that stove, I would have campaigned for Panasonic. So that without programmable problems and reliably. I don't like the white dome of the Zorushki. For some reason, it is not baked. Only Virtuoso, in my opinion, has an additional ten in the lid for tinting the top crust.

[Nata]

Since it did not work out with that stove, I would have campaigned for Panasonic. So that without programmable problems and reliably.

Nata, there is such a model in stores (only you need to order it) -Panasonic (SDRD250W)... But, it was about her that I did not find any information and recipes for it on the forum. Do you think it will be easier to handle than Zorushka?

[marival]

marival, US version sd 255 https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=61211.0 information and recipes sea, the whole forum

Alexander, thanks for the link! I'm going to read ... Do you also think this oven for mom will be easier to use?

[marival]

marival,

I just wanted to write that this is your marking of the most common Panasonic model in our country ... I think that it will be easier for mom and there are just a million recipes for her. You can always give her a bunch of recipes for experiments))).

[Natasha]

your marking of the most common Panasonic model in our country ...

Natasha, so the letters are different. The one that is available on the store's website has a different abbreviation - Panasonic (SDRD250W.) Or what am I not understanding?

[marival]

marival,

Is your voltage 120V?
Models made for different markets may, for reasons known only to the manufacturer, be labeled differently. And the model is still the same. Panasonic doesn't have many models, in fact, you won't miss. You can compare the Russian 255 and yours. Find 10 differences.))))

[Nata,]

Nata, now everything fell into place. Thank you for helping me decide. It turns out that this model (Panasonic) will suit her better. And it will be simpler, and the top will be baked, and there are a lot of recipes for it. Moreover, in Russian. The beauty! I will periodically read them and puzzle my mother. In general, what the doctor ordered!
And I did not find any differences! Campaign is the same oven as we sell. Only the numbers are different ... Now it is evening for us, and tomorrow morning I will definitely make an order.
And that turned out to be just inconvenient. Presented to her by March 8 HP. A week later they handed it back to the store. On the same day we bought a new one and after a couple of hours it went to the store (even unopened). In my opinion, in my mother's eyes it was already read: "Maybe, well, his ... this gift!" And I keep thinking: What a blessing that I looked at this forum! Straight off the shoulders ...

Dear forum users, who owns this stove, please speak here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=424426.msg1938619;topicseen

Good day, I wanted to buy a bread maker for sourdough bread, I see you Zosia cec20 are not painfully happy in terms of the crust, and if you take less ingredients, for example, 1, 5 lb, it doesn't work better, I want to take x20 it is the previous one and also 24 hours proofing, I'm afraid I might get a crust? And also in pac10 virtuoso with a breeding of only 12 hours this is not enough for leaven, isn't it? In general, I need to decide from these three ... help, otherwise my head is spinning ...

[Melisenta]

How I rolled into the use of Zodzhirushi in terms of the test - beyond words, good people! I found the best sides for my needs: any dough! I don't bake practically anything in it (the loaf is large, I still don't like the white dome), but dough. dough, starters - that's the deal! Her most important advantage is that she has a timer on the "Dough" mode !! It is almost nowhere to be found (at least before it was not practically in any stove). In Panasonic (my second oven) - definitely not. I can't understand this either in cartoons or in HP. Why does the timer not work for half of the programs? For example, for the steamer program in many cartoons, etc. So, dough for pizza / buns / bread / pie for my arrival from work - please, dough for pancakes by morning - please. Dough of any type, starter (bullet, biga, pate ferment) - whenever you want at any time. For doughs / starters, it has a separate mode, by the way. called "Starter". I often use it, because I bake a lot on big / pulish / French dough in the oven (chabattas, pine de campages, baguettes, etc.). And the chabatt dough in the programmed mode is generally a song! It must be kneaded, and then kept for 24 hours. This is how I expose it in my program mode. I hear how she clicks periodically throughout the day - the heating elements are turned on to maintain the optimum temperature.

In short, with this oven I almost reached test Zen!)))

Melisenta,

Unfortunately, I didn't see your post in time, and now I don't need help, apparently)).

with this oven I almost reached test zen!

Even I also wanted such a stove !!!

And then she took two of her own into the trash, the place was vacated ...

Can you really buy it from us?

Nope. We don't sell them)). You still have to buy a reducer.

have to buy a reducer yet

Oh, it seems that you don't really want the stove either ...

Hello to all participants! I'm new, I have Zorusi vertuosis. I was exhausted, even crying in English. Everything is clear with the recipes from the book, but how, for example, to make dough for dumplings? We can't get dumplings here, and in Russian stores everything is frozen in ice. Recently I decided to make dumplings, that's enough, and there you can only do droszhevy, I rummaged through the entire Internet, put different programs, normal does not work. And now, also, tell me the recipe for the cake, I tried it from the book, but it turned out to be completely different both in taste and in smell.

Inna, you can program Zosya yourself for kneading dumplings. Skip the temperature equalization, put only one batch of 15 minutes, everything else to zero. And you knead for health.

[Inns wilkins]

Inns wilkins, Inna, here is a simple and delicious recipe for Easter cake https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3502.0.html

[Inns wilkins]

Inns wilkins,

They wrote everything to you quite right. You have a programmable mode. There you only expose the batch and that's it.I put 20 minutes, turn off the rest of the stages. So I have this "mixed" mode and it exists constantly. Place the dough not too steep. Then knead with your hands for 5 minutes to the desired consistency. It is easy when the bun has already been kneaded and formed, you just add flour as you see fit. What can happen in the dumplings abnormal ???

You can knead the dumplings dough in the yeast mode, it will only be slightly warmed up, then knead the flour with the handles to the desired consistency and mold to your health

Thanks for the cake recipe, and in what mode should Zorusha bake? Please excuse me for such a denseness.

[Inns wilkins]

Inns wilkins, If there is one, then on the mode for sweet bread, if not then on the basic, basic for white bread.

Thank you, the dumplings turned out great, I chose home made, set stirring for 20 minutes and everything turned out great, the dough is wonderful. But the cake did not rise, although I did everything according to the recipe, butter cake 😟

[Dear forum users]

Dear forum users, good day. Has anyone used the dough mode to stand the dough? Is there any information in the manual about the temperature that is maintained in this mode? Thank you so much

[Klaudia 20082]

Klaudia 20082,

What do you mean by standing the test?

[Chuchelka, thanks for your prompt response!]

Chuchelka, thanks for your prompt response! I am referring to the process of raising a completely kneaded dough to a 2-3 times increase in volume.

[Chuchelka, thanks for your prompt response!]

Chuchelka, thanks for your prompt response! I am referring to the process of raising a completely kneaded dough to a 2-3 times increase in volume.

Got it, proofing. Will do. But! Why are you not satisfied with just the "Dough" mode or programmable modes, where you can set any proofing time? On the programmable temperature of 1 rise is 28g, the second is 38g, the third is again 28g - choose what you like or turn them off in any combination. Why use the Starter Mode?

[Scarecrow]

Scarecrow, thanks for the consultation. The fact is that my honored Kenwood ordered to live a long time and now there is a difficult choice of a new bread machine. So I look closely at various firms and models. I have a very rough idea about Zozhirushi, hence the incorrect question. Thanks again for the clarification, I will download the instructions and I will understand them in detail. All the best.

[Klaudia 20082]

Klaudia 20082,

Why is it incorrect? It's a normal question. I didn’t understand that you hadn’t familiarized yourself with its capabilities in detail, I thought that the use of the Starter mode was specifically determined by something, by some purpose. Therefore, I asked: why not use such programs?))).

Look on the first page I described the modes from the instructions. She painted cycles in programmed modes. Programmable can be chosen for almost any fantasy. And turn off any cycle in any combination. That is, make the mode under the paste, for example (only kneading and aging the dough), only under the leaven (with a long-long fermentation up to 24 hours), etc. The only thing. what I don't like specifically about my model is that it doesn't bake the top crust. Virtuoso already has a ten in the lid, if my memory serves me, but they also reduced the programmed modes a little (for example, they made the first proofing not 24, but 12 hours).

I was thinking about selling the big Zosia. As I bought the little one, I never turned on the big one. we eat little bread, a small bun is enough for 3.

Good time everyone, dear
I've been baking bread for a long time: 3 years "by the oven on a rope." I bake mainly on rye sourdough, from whole grain flour. For health, so to speak. Well, there is also barley baking, corn baking, with amaranth, spelled. I buy grain in health stores, sprout it, dry it in a dehydrator, then grind it in Vitamix. Flour comes out larger than store flour. I distribute the dough for 6-7 hours on a heating pad. I put it at night and bake it in the morning. And the loaf turns out not with a beautiful top, but almost flat. Everything about everything, of course, takes a lot of time and attention.I love to experiment and can take a long time. If only there was a result!
So, I decided to make my life easier and take Zverusha. Question: did anyone bake pure rye bread with sourdough on it and did it turn out beautiful with a convex top? I looked through the first 20 pages of the topic, but I haven't seen a photo of a pure rye yet ... In principle, I'm ready to purchase it due to the presence of an adjustment for the proofing time (and the proofing temperature).
I thought at one time to take a Beroti B - 750, but it’s not the right loaf, but rather a square cake; and the range of programming the time of "home" modes is not specified anywhere.
Please reply )

[Nawy]

Nawy,

Pure rye (100% rye flour) has never been baked in KhP. In my personal opinion, such bread cannot be with a beautiful convex dome. The dome is gluten, stretched out by the gases that support it. There is practically no gluten in rye flour. Moreover, if it is whole grain, that is, with a large number of inclusions that prevent the already heavy gluten-free dough from rising.

Thank you for your prompt reply) Where do you bake rye? Is it possible to let the kneaded dough in Zorushi by yourself, for example, for 10 hours at the temperature and time set by me, and bake the bread in it WITHOUT kneading dough blades? Does the form break?

[Nawy]

Nawy,

The proofing time is set in it, the proofing temperature is not. Only 3 baking temperatures. The temperature range for proofing is indicated by the manufacturer (in my first post, in my opinion, I laid out all the parameters). The time limit for different proofers is also different, although the problem can be solved by pulling out the shoulder blades. And even the included kneading simply will turn the dough mixer pins several times. Without the shoulder blades, nothing will break, do not worry, take out as much as you like)).
I bake rye wherever I want. Both in the oven and in the HP. I simply emphasized that the absence of a beautiful dome of rye bread is not a merit or, on the contrary, a flaw in HP, it is a feature of the rye dough itself. You view the possibilities of programmable ovens, how, in which ranges the cycles are programmed. You know better than all of us how you bake your bread, what well-established algorithm you use. Accordingly, you will see if the program can be tailored to your needs.

In Zodzhirushi, I was just embarrassed that the very first rise was 24 hours, and the next ones - only 2. This is not enough for a starter. The question was solved only by removing the shoulder blades. Then the turning on the kneading did not bother the dough (I lubricated the dough mixer pins with vegetable oil before placing the workpiece for proofing, so that when scrolling, they did not pull the dough with them and do not bother it in any way) and then it turned out fine - the total proving time of the leaven before baking was 4 hours. Moreover, the last 2 - with an increased temperature (38 degrees - this is how the program is composed, this parameter cannot be changed). But it’s as if it’s not a full automatic, you have to “pick up” something yourself))).

Thank you very much) I didn't deal with bread makers specifically. Everything that you mentioned, I will review. I heard that baking temperatures in cotton are different than in a conventional oven ... I will read. And I really liked this Beast. Just can't imagine why the dough needs to be allowed to stand for 24 hours? 7 hours is enough for me. And if it takes longer, then the sourness turns out, but I don't like it. Friends baked black bread in cotton rye clean and a beautiful loaf turned out) I want the same

[Nawy]

Nawy,

That means we have successfully picked up the cycle and caught the dough at the right time, well done. Also pay attention to the HP of Zodzhirushi Virtuoso. It is more recent than this, it already has a ten in the top cover. This is critical for tall wheat breads - the top remains white in this Zojirushi pattern. BUT! she has slightly different cycles not exactly the same. The first proofing is reduced to 12 hours, for example. the rest - I do not remember, it is necessary to compare.

In any case, I would highly recommend HP. If you don't like programmable, then Panasonic - as a kneader.It perfectly kneads and straightens any dough in advance, even if you later form it by hand and bake it in the oven (even rye, even rolls). Even venerable bakers admit this. For example, Luda (mariana-aga, this name probably means something to you as a lover of baking bread) - she also came to this conclusion.
Good luck in your searches, if anything - call))). I will tell you what I know)).

Thank you I will definitely ask a lot) That's just the topic I'll finish reading.

I was thinking about selling the big Zosia. As I bought the little one, I never turned on the big one. we eat little bread, a small bun is enough for 3.

Have you already sold your stove?

I have read almost everything, but so far I have not understood exactly: how much does it cost to send a stove from the States to Russia? Roughly, at least, tell me ... And then I called a friend (he has a brother there), and he charged me 150 bucks. Not much that much? Poland will do just fine for me - I live in Kaliningrad. I'll take it myself. Maybe it's easier this way? After all, Poland is a member of the European Union.

[Nawy]

Nawy,

The European Union has nothing to do with it. Stove State.
The cost cannot be said in advance. And why guess? Go to ebay, look for a stove there from all the proposals and see that there is delivery to Russia and how much it costs. Specific figures have already been written there. That's all. Shipping from the states is expensive.

I found this stove in a black version of $ 270. and $ 102. delivery. Do not forget also that it is 120 volts.
Virtuoso is more expensive: $ 300 and 120 dollars. delivery. There are 280 ovens and 140 delivery. In sum - the same thing ... Look and choose.

Thank you) Sometimes it's easier to pick up the goods from the Poles than to deal with customs)

In Zodzhirushi, I was just embarrassed that the very first rise was 24 hours, and the next ones - only 2. This is not enough for a starter. The question was solved only by removing the shoulder blades. Then the turning on the kneading did not bother the dough (I lubricated the dough kneader pins with vegetable oil before placing the workpiece for proofing, so that when scrolling, they would not pull the dough with them and do not bother him in any way) and then it turned out fine - the total proving time of the starter culture before baking was 4 hours. Moreover, the last 2 - with an increased temperature (38 degrees - this is how the program is drawn up, this parameter cannot be changed). But it’s as if it’s not a complete machine, you have to “pick out” something yourself))).

It turns out with Zodzhirushi it will not be possible to do so in the morning to put sourdough, flour and water in the bread maker, turn on the program, go to work, and in the evening there was already ready-made bread?