Ksyushk @ -Plushk @
Ir, you have something to compare with. How do you recommend this stove as a gift?
vernisag
Of course, but there is no good stove I don't know how to proceed, but for now it suits me perfectly.
Manna
She continues to be no less cool. The only thing, I have already said that my shoulder blade has become a little crawled, due to its cure from bread. After that, I began to take it out immediately after kneading.
vernisag
And I do not take it out of the bread, it remains in the bucket just when I take out the bucket of bread, I leave it on the table for about five minutes and the bread flies out with a whistle already without a spatula!
Manna
So I mean too
vernisag
So you say that you take the spatula out of the bucket after the last batch, I do not touch it at all
Manna
Yes, I began to take it out after the coating peeled off.
But I always take it out in Panasonic too: I kneaded the dough, took out a spatula, formed a bun with handles and put it in the oven. I don't use automatic programs at all
vernisag
Aaaaa, look how. I haven't baked in this oven yet, but I really want to see how the baking program copes with this. I must try it on rye, otherwise I mostly bake white for sandwiches on the first program. The baking program didn’t bake evens at all, and the bread was very hot on the baked goods in the staler ...
Yulalka
Thank you all very much, thanks to this topic, after a difficult choice, I bought this stove and I am very happy. I've been baking for 2 months already, mastering all new recipes - thanks to the forum! She baked wheat on water, milk bread, "stagnant" loaf, wheat-rye and whole grain, Borodino, made pizza dough, baked a cake. Used programs - Basic and French, Dough, Pasta, Browning, 1 time - Cupcake
So that it didn't work - it was 2 times - 1 time did not rise almost (the first time I did it with rye flour - there was not much liquid, apparently)

🔗

2 times I decided not to reduce the proportions, since the bread is low, and I added 1 tsp. Vinegar horror, that was - I open the lid - and there one continuous bread stuck to the lid and closed everything, even to the bucket I couldn't get close!

🔗

Hour poking around and laundering. Now I always count to 500 grams

By the way, bread mainly weighs almost 600 grams, and sometimes more - that's about
🔗

today only a light one turned out - 440, but under the roof)))

It’s just uncomfortable for me that it’s impossible to delay baking, it would be convenient to knead, then delay the start for 3-4 hours and only then baking (browning) - for rye it would be convenient to put it on at night, and so you have to bake and control it during the day.
I also wanted to ask, how is it with you during kneading - does all the flour interfere by itself? Every time I have to help collect from the corners and from the edges of the bucket with a spatula.

I'm going to thank the girls and boys
Yulalka
I also wanted to ask if it is possible to turn off the automatic heating for an hour - I have a feeling that because of it the whole crust in the bread thickens - can it be so? Why do you need heating at all, please explain?
Ksyushk @ -Plushk @
Yulalka, heating cannot be turned off. I don’t remember such a function at all in HP, especially budget ones. But the crust gets thicker due to heating, yes. If it is not possible to immediately turn off hp, then at least expose the lightest crust.
vernisag
Why keep it heated? I do not hold it, after the signal I take out the bread and turn it off. Heating is needed so that if you could not immediately take out the bread, it does not get damp in the bucket when it cools.
Yulalka
Thanks for answers. In the afternoon when I bake, I turn it off and take it out right away. The question arose because of night baking, you won't go to turn it off on purpose at night
Yulalka
There remains an important question for me - how does your baby cope with the batch - by herself or do you help her with a spatula? I have to help every time, so I have never done it with a delayed start, I am afraid to see unmixed flour and additives in the corners and walls of the finished bread
Manna
The stove mixes everything perfectly.
Yulalka, when do you start helping her?
vernisag
During the second batch, everything is mixed well, and after the first, in the corners of the pile.
Manna
Here I am about the same ... Maybe Yulalka just in a hurry to help?
Yulalka
Yes, I'm in a hurry, the kneading is probably starting - in about five minutes I’m already climbing to it with a spatula and let's shovel everything under the bun
Manna
Quote: Yulyalka

Yes, I'm in a hurry, the kneading is probably starting - in about five minutes
Aha Try to wait and see after all the mixes what happened

I help the stoves in kneading only if I slightly overdid the liquids, and then I had to add flour ... Well I mix everything by eye, it happens that the eye squints
vernisag
Quote: manna

Well I mix everything by eye, it happens that the eye squints
Yulalka
Thanks, I'll wait
And can you ask another question - do you throw in additives when it beeps or do you put everything in at once? And then I somehow for the first time poured raisins, but he did not intervene, so in the corners and got baked
Manna
Oh, I am additives and do not interfere somehow Mozh, who else will tell
I am only spices ... and I immediately fall asleep
Yulalka
My shoulder blade also began to peel off, although I do not bake every day
Colored meadow
Hello, members of the forum!
I decided to buy a Rolsen RBM 530 bread maker. I have very little space in the kitchen. Please, someone please measure the width-depth of the top cover of the bread maker. I know that the width of the stove itself at the bottom of the legs = 23.5cm-24cm, I saw from the model that it expands from the bottom up, I worry that it will not fit on the table = only 25cm (next to the wall).
Thank you for your reply.
vernisag
Top cover 22 by 30 cm.
Colored meadow

Thank you! I do not understand its dimensions, if it is a "small trapezoid" from bottom to top, then how can the width of the lid be 22cm?
Please, if it's easy for you, look at the previously posted text from Dopleta, tell me, please, the width of this stove at the bottom of the legs and at the top (the width of the cover you wrote about is 22cm.).

THANK YOU FOR YOUR REPLY!

Dopleta wrote about the dimensions of this bread machine: "... dimensions: height - 25 cm (stands on legs, no support is required), width - 23 cm, depth at the bottom 27, at the top - 32, it expands towards the top."
vernisag
Well, I measured cm with a tape ... Here I measured it with a ruler, but 23 cm wide, and from the bottom, yes, already 18-19 cm, it is difficult to measure it all round.
Colored meadow

THANK YOU! Perfect for a small table! I will place an order.
LenaT
And please measure the length of the power cord.
Gella13
Hello!
I am planning to purchase such a Rolsen bread maker.
But I bake bread with leaven (eternal leaven, rye-wheat).
Please tell me how to bake it with sourdough?
What setting should you use to knead the dough?
What setting should you bake on?
In what order should you add the leaven?
I understand that automatic programs are not suitable.
Thank you in advance for your response!
Manna
I bake sourdough bread in this oven like this. Kneading on any program is possible, but I usually use "Dough" (as it mixes, turn it off). After I take out the spatula and once again on the "Dough", there is a heating for proofing conveniently. I leave it like this until the dough rises. And then "Browning". And I usually always put the starter first, then honey, flour, salt, liquid (milk, whey, water). But the liquid can be combined with the leaven - this makes mixing easier.
Gella13
Quote: manna

I bake sourdough bread in this oven like this. Kneading on any program is possible, but I usually use "Dough" (as it mixes, turn it off). After I take out the spatula and once again on the "Dough", there is a heating for proofing conveniently. I leave it like this until the dough rises. And then "Browning". And I usually always put the starter first, then honey, flour, salt, liquid (milk, whey, water). But the liquid can be combined with the leaven - this makes mixing easier.

manna, thanks a lot for the quick response!
I will try.
RepeShock
Quote: LenaT

And please measure the length of the power cord.

If you are still interested, then together with a fork 94 cm.

I brought home today, what a pretty little girl she is)))))
Manna
RepeShock, good bread turned out. Yes, this stove is small and remote
RepeShock

Yes, after my old Ski, she makes me happy Thank you!
RepeShock

Today I baked this recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9933.0.html#msg105612
Vkuuusny crust is so crispy, mmmm))) And this is on the middle crust! Class!

Bread maker Rolsen RBM-530
vernisag
Handsome, even, neat! Well done!
RepeShock

Thank you! It's all she, the bread maker
Gella13
And, unfortunately, I am not destined to use this HP
I ordered three times in two online stores: the dough was not kneading for the first one, I had to take it back to the store; the inner lining of the bowl was scratched on the second one, she didn't even take it away; and the third turned out to be an old model in a box made of Rolsen RBM-530.
Now I don't even know what to do :(
I'm already afraid to order Rolsen for the fourth time.
I am looking for a small HP (500-700g.) Suitable for making sourdough bread.
Can anyone suggest suitable models?
Manna
Quote: Gella13

And, unfortunately, I am not destined to use this HP
Looks like, and, really, not destiny. There is also an analogue of Rolsen - Delta DL DL-77B (I showed it here earlier). And then there's SUPRA BMS-150. She is also small (baking weight up to 500g.)
Gella13
I think the unknown Delta will be no better than Rolsen. And the clock-controlled Supra 150 doesn't want something so simple.
Ordered Oursson BM0800. There are few reviews about her, on this forum I did not find such a model.
Anybody have? Can we create a Temko?
Manna
Quote: Gella13

Can we create a Temko?
READY
Gella13
Quote: manna

READY
Super!!!
cherrry2007
Hello, dear members of the forum! I got myself this HP, (she has only 1 liter of bucket) decided to make a test bread according to the recipe from the book (output 500g) on ​​the Special program, BUT alas! it was not baked and did not rise ... please tell me the recipes for breads for such a small bucket volume, beg! Thank you in advance!
Sens
You know, almost any recipe can be counted on a small size! I think you need to understand the cause of what happened, otherwise it may happen again!
cherrry2007
Quote: Sens

You know, almost any recipe can be counted on a small size! I think you need to understand the cause of what happened, otherwise it may happen again!

I did just that today - I counted another recipe for my volume ... I look, but it doesn't rise very much again ... maybe the reason is in yeast, I mean ... I haven't started to bake yet, let's look at the result today
Sens
Quote: cherrry2007

I did just that today - I counted another recipe for my volume ... I look, but it doesn't rise very much again ... maybe the reason is in yeast, I mean ... I haven't started to bake yet, let's look at the result today
maybe the reason is yeast. to test, try a different yeast.
take a photo of the result.
and you can see the topic of help when bread does not work.
cherrry2007
Quote: Sens

maybe the reason is yeast. to test, try a different yeast.
take a photo of the result.
and you can see the topic of help when bread does not work.

thanks for the advice! took it out of the oven yesterday .... and O Gods! It turned out! rose, baked, but still something is not such an airy crumb! I made a tomato bread with garlic and herbs ... I put it on another program for 3h 40min. I will throw off the photo later, now there is no cable from the phone, you need to try more options, ordinary wheat bread. I'll sign off on the results!
Matilda-N
Girls, tell me, but in this stove, the kneading should start immediately, and will it work (that is, twist the spatula with an empty bucket ???), otherwise we turned on and in response, silence !!! I'm in a panic !!!

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