Bread maker Binatone BM-2169

All good health !!!
We have been using the bread maker for a year now, everyone likes bread.
There was such a problem - the blades, when mixing, rise up the rods. When installing, the blades are pushed on until they stop. Tell me how to deal with this problem.

All good health !!!
We have been using the bread maker for a year now, everyone likes bread.
There was such a problem - the blades, when mixing, rise up the rods. When installing, the blades are pushed on until they stop. Tell me how to deal with this problem.

From the very beginning, in a large form, the blades sat quite freely, even with a backlash. After about six months, they began to pull off the stock. When kneading, the dough is "pulled up" under them and pushes them up. At first, one blade was removed, then both became, they loosened more and more, and nothing could be done about it. If I had to bake or knead dough in a large mold, I held them with my finger - silly and tedious, but ...

The service told me that they do not accept one bucket under warranty, and in general the case is hardly guaranteed, and take the stove (yeah, on your own hump 6 kilos across the whole city); and they have no spare blades; and if I come with a bucket, when they are, can I try on? - buy, then try on ...
This is our service, yes.

I switched to baking in a two-bucket form.
But still, sometimes I had to use a large bucket. Gradually, the blades loosened even more from this constant friction (the aluminum alloy is soft and wears off quickly, it even crumbled inside on one blade to a small shell), that the dough, crawling under them, on the contrary, began to "tighten" the connection and they stopped jumping off. Now, on the contrary, after baking, it grabs them so much that even after soaking, you have to rip off the stem with pliers (through a sponge)
Whoa ...
Draw your own conclusions from my rich experience

I'm trying too. I read all your reviews. thanks for the advice. But if you make a half batch of 450g and bake one bread and not two, then the baking time should be shorter?

Good day!!!!!
Thanks to the CVT user for this invaluable experience with blades on large form. I will invent my own bike with this problem, in case of a successful outcome I will write.

Hello colleagues ! Tell a beginner a simple and proven recipe for yeast wheat-rye or rye-wheat bread, please! Already shoveled the entire forum. Either there are no ingredients, or too complex for the first try. So I don’t know what to choose. Thank you in advance

Good day!!! The third day I bought Binaton 2169 and bake bread: white 900 gr and 1125 gr. I add Italian herbs, then French, and also replaced the water with whey. It turns out very, very tasty.

Can you please tell me if it is possible to set in manual mode the proofing for three or four hours - without intermediate mixes (for sourdough bread)?

mast, no, you can't. The time is shorter and the warm-up is not disabled.

My experience with using bread makers. The first was a 450 gram binaton, and was used 2 times a day. For 3 years, Teflon peeled off the blade and began to leak. I bought kenwood 350, did not like that it worked terribly loudly, recipes in grams, after a year it also began to leak. Now I bought Binatone BM-2169 again, it works quietly, 2 buckets (enough for longer), recipes in measuring cups (no need to measure grams) When I baked wheat-rye bread, I added tomato paste (about a tablespoon remained in the jar) spices 0.5 tsp (ground dill, pepper, coriander) for 450 grams, I liked both the taste and color. In the other half, I make white bread with poppy seeds, cinnamon or raisins, the main program. I do not grease the blades, I want them to stick and stay always in shape, because when picking out from the bread, Teflon is scratched and it peels off.

We bought the stove a couple of weeks ago, but since then they have hardly baked anything: now there is no time, then late from work, then the flour is over ...

They baked the simplest recipes from the book.French was baked in a large tray (750 gr.). He was the very first! Personally, I was very worried that it would not work, because this was generally the first experience of baking. The bread rose well, baked, and was beautiful in color. To taste ... I don't even know ... The taste was not at all the same as that of the store. This is understandable, of course. I have not been able to figure out for myself whether it is tastier or not, because I am used to shopping. The crust was harsh in places. I think I overdid it with flour, although I tried to put it exactly according to the recipe. Perhaps the fact is that he was bothering at night when we slept. The oven has automatically switched to the mode of keeping the bread warm, and the crust has become denser from it. But that's just a guess

Yesterday I tried to bake in small trays.
I wanted bread with rye flour (gray). I rummaged through the forums: basically, recipes need sourdough or malt, or beer, or something else incredible! I have no doubt that it tastes better with them. But at hand there was nothing like that, special. there are no shops in our area either ... In general, I found a recipe in a book - bread with seeds. I counted it at 450 grams, took 0.5 cups of rye flour and 1.5 cups of wheat flour (mixed it, and did not put it sequentially), did not add seeds at all. During kneading and growth, I periodically looked to see if the whole bitch intervened, as he rises, lies in the tray. After the first kneading, some dough remained in the corner. I stuck it to the bun with a spatula (by the way, the scapula is not comfortable at all !!! I will buy something more suitable) Before baking (height 3) I slightly leveled the bun from above, but the roof still turned out to be uneven. As a result, the bread turned out to be beautiful !!! An uneven roof is not a drawback, I believe, especially since it did not collapse. Soft, aromatic, beautiful ...
The second tray baked classic white. Here, everything worked out perfectly! I can't figure out how to insert pictures, otherwise I would definitely share the results.

In the process of learning how to work with Binatosha, of course, questions arose. If anyone can help with the answers, I would be very grateful. The questions are:
1) how do you determine on which mode to cook this or that bread, if the recipe is taken from the forum. I have 11 programs. For example, I don’t know how the fast and ultra-fast programs differ (except for the cooking time) and what kind of bread can be baked on one or the other without clinging only to the recipes in the book. Sandwich mode - what types of breads ???
2) If I bake bread with rye flour content, do I always need to use Basic mode or do I need to tune the Home Baker? If the latter, how to do it? What time should be chosen for each stage?
3) is it possible to somehow turn on the Heat stage to just warm up the cooled bread? Or can you use the baking mode for this, for example, at the lowest temperature for a few minutes?

So far, that's all I would like to know. There are not many questions, but these are those that arose immediately, as I started working with HP.

I always bake bread with rye flour on the main mode. Rarely on the program is grain.

Hello! I'm with you.

What do you think, dear owners of bread makers, if you make sure that the stirrers are not removed - will it damage the oven or not? I had Scarlett in front of Binatosha, I did not grease her pins before kneading and the mixer stuck tightly. It was very convenient, there was always a blade in a bucket, there was no risk of losing it or accidentally throwing it away. I want to do this with this one too. Advise, can I? Will it break?

Hello everybody!

I got Binatosha a week ago - I want to share my first impressions.
I bought it through an online store. I didn't notice right away, but one blade was not from this model. I tried to change it officially on the phone, I could not find the ends. They sent it back and forth. Unfortunately, there was no official service center in Donetsk - the store sent me to Dnepropetrovsk. Then I found on the Internet a service center for the Fallen Communards that serves Binaton - I went there. There they calmly changed my shoulder blade.
This was the end of the saga.
The bread maker is super.I also took that bread maker due to the fact that I do not know how to work with the dough. Therefore, all hope was only for her.
Didn't disappoint. I tried the first 2 recipes so far - the bread rose well - the crust is normal. Everyone is happy.

Now I think to bungle in it for tea. Can someone tell me. I will be grateful.

Dear members of the forum, tell me it's just me or someone else - in the baking program for this model, the baking time is not set, but is 1 hour, the timer button can only set the delayed start for baking.

This is true for many.

Good day, bakers!
So I joined the happy owners of Binatone BM-2169 bread makers. So I fell asleep with the ingredients and with excitement await the result. As the result will be - I'll post photos.

Good day))) Has anyone noted how long each step is performed in the main program? If there are such, please share information

HERE mode plate.

Hello everyone!
Sorry, unfortunately, there is no camera, but my mobile phone is old without a photo, so I can only share my impressions.
I mastered white and gray bread. The bread maker is striking in that the bread turns out to be good, even if the bun is not entirely of high quality.
It can be seen BASIC baking mode draws out minor imperfections.

Now I am interested in the recipe "Red curl"

Our bread maker is ideal for this type of bread.
Two different doughs are made in small forms, after kneading, we PAUSE, take out the dough, make rolls - put in a large form and unpause.

If we develop this idea further, we can lay the filling during the pause and we can bake the pie in the bread maker.
Something like "Bread with vegetable filling"


Has anyone done something like this? It would be very interesting to learn about the different types of toppings, and the bread itself should seem to be special.

Good day to all!
Owners of Binatone BM-2169 tell me, maybe someone knows: the bucket will be in Mulik OW5002 (I have one now)? In appearance, the container where the ten is installed seems to be very similar to Mula. I was planning to buy a Binatone BM-2169 and precisely because of the double bucket, but the required color (white) was not available, and I wanted the x / p intolerable
Now I'm thinking, maybe I can look for a bucket in services or who has left from a non-working x / n ...
Can you advise on buying a bucket?

Thanks in advance everyone

Nobody responded ...
Then one more request - simpler - can it be easy to measure the distance between the kneaders in BM-2169?
People, pliz! otherwise the problem is straightforward - the husband has bread with cereals, and the little one does not eat the rolls in the bread, and two large loaves dry out half-eaten ...
thanks again

Nobody responded ...
Then one more request - simpler - can it be easy to measure the distance between the kneaders in BM-2169?
People, pliz! otherwise the problem is straightforward - the husband has bread with cereals, and the little one does not eat the rolls in the bread, and two large loaves dry out half-eaten ...
thanks again

Take your bucket and compare to the store.

Take your bucket and compare to the store.

Yes, I would have done so, but we only have Mulinex and LG, and Binatone only through the online store ...

So I became the owner of this bread machine. Yesterday I tried to bake my first bread in a double form according to the recipe from the book attached to the oven. The bread turned out sweetish for my taste. And as with me, the first time I did not get normal bread. Here is a photo of what happened. I understand that on the right is a bun with a lot of flour and not enough water, so it turned out to be clumsy. And on the left, it seems more or less, but the crumb is not airy, but dense and heavy. The crust was baked and pleased. I ask for help in the problem that I put wrong.

So I became the owner of this bread machine. Yesterday I tried to bake my first bread in a double form according to the recipe from the book attached to the oven. The bread turned out sweetish for my taste.And as with me, the first time I didn't get normal bread. Here is a photo of what happened. I understand that on the right is a bun where there is a lot of flour and not enough water, so it turned out to be clumsy. And on the left, it seems more or less, but the crumb is not airy, but dense and heavy. The crust was baked and pleased. I ask for help in the problem that I put wrong.

You yourself answered your own question that there is not enough water!

Yes, besides water, I also put little yeast. Now everything is ok. I have mastered simple wheat, I will continue to master the recipes.

Hello everyone!! : bye: I ordered myself Bitoshka2169, I'm waiting for delivery, but for now I decided to read the recipes !! all the same, I am tormented by the question - is it necessary to buy scales or it will still be possible to do with the exact observance of the recipes from the instructions (measure in cups)

[Sonny]

Sonny, with scales more accurate measurement of ingredients, especially flour, and therefore better results.

I agree 100%. The scales are needed. I am without scales as without hands.

Hello everyone!! : bye: I ordered myself Bitoshka2169, I'm waiting for delivery, but for now I decided to read the recipes !! all the same, I am tormented by the question - is it necessary to buy scales or it will still be possible to do with the exact observance of the recipes from the instructions (measure in cups)

Both options are suitable: scales and cups

In any of these cases, you will have to adjust the dough for the flour / liquid balance, the consistency of the correct dough. It depends on the moisture content of the flour, no matter how it is stored.

Reading another topic and links in it Bread did not work out again, I did everything strictly according to the recipe. What can be wrong? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146942.0

GIRLS, WHEN IS BETTER TO GET BREAD ?? AND TO COVER IT OR TO HOLD IT OPEN UNTIL COOL ???? AND ANOTHER QUESTION: IN THE BOOK-FAN THERE IS A RECIPE FOR 750 GR., AND HERE IN THE OVEN AT LEAST 900 GR. !! WHAT DOES IT MEAN???

I get it right away, it’s mine, they’re asking for crusts around me. And she forbade me to climb into my bells and whistles. If I put it in the night without a delay, I take it out in the morning, by the way, the truth is better with stirrers, well, it's not a problem for me to get it, and the top is fried up from what comes out in the warmth. I put it on 900 grams, as I looked, but only yeast on a loaf weighing 600 grams - I baked it fine. Well, what is in the recipes, so on the book there are recipes for bread makers, apparently the assembly of recipes is common.

And tell me why there are recipes for 750 grams in the fan if there is no such program in the stove ??? : girl_in_dreams: Today I got my Binatoshka and baked some bread !! I was satisfied !! But there is a question: I put a medium crust, a roll of 900gr., I baked it on the main program, and so the crust didn’t get a little fried, and the barrel was well browned !! If you put on the maximum crust, then the sides will also fry even more ???? And yet, what is the best bet for the night with or without delay? If not, then what kind of bread can you get in the morning, is it very fried and moist? And if there is no delay, then after the end of the program, is there keeping warm or stupidly turns off and that's it ???

And tell me why there are recipes for 750 grams in the fan if there is no such program in the stove ???

Because the book is a fan for the entire range of Binaton bread makers.

here the crust is a little undercooked, and the barrel is well browned !!

In my copy, too, for the first time, the upper crust was much lighter than the sides. After a few breads, everything leveled off and now the top and sides are the same.

And yet, what is the best bet for the night with or without delay? If not, then what kind of bread can you get in the morning, is it very fried and moist?

Bread is not to say that it reaches the heating, but damp it damp. That is, it becomes wet when taken out. I don't like this, for example.

And if there is no delay, then after the end of the program, is there keeping warm or stupidly turns off and that's it ???

Keeping warm for 60 minutes turns on automatically, even after a delay.

Thanks for answers!!!!

SHOW HOW TO INSERT A PHOTO !!?

How to insert a photo into your message

didn't even understand where to go !! ?? I need to insert a photo of bread, my brain is already boiling ...

Poke directly on the words - this is a direct link, you will immediately go to the topic.

I switched to the topic, but did not understand anything !!

Hello... !!! Tell me which mode to choose for this Dissert bread maker in order to bake a 900 gram curd casserole, otherwise it is in the recipe, only for the BM-2068 model

I will give in Moscow a mold for two breads for this model. Brand new, never used. The bread maker broke, we returned it, but the mold remained. There is also a recipe book. I'll give it for the goodies. Write

I would not refuse forms, but I am in Novosibirsk.

I would not refuse forms, but I am in Novosibirsk.

No, it's more expensive to contact the Russian post office, you go there and lose half a day.
Well, doesn't anyone need it? It's a pity to throw it out, but it takes place.

Well, doesn't anyone need it?

Why not? So I would take this form, but again, I'm not in Moscow.

Hello bakers! I have a problem with the Binat VM 2169 bread maker - there are no kneading slices for a double form, where you can order, buy or search (link to the resource). And the story is simple - from my colleagues I heard a lot about bread makers in which I put everything and after 3-4 hours the finished bread). I caught fire, I myself live in the suburbs in a store, bread 18-22 rubles. the eldest son is 9 years old, does not run into the store 1.5 km away. I bought it in May 2012 in Novoaltaisk, started operation only in November 2012 (there was a small section of wiring). To date, there have been 5 baking attempts. In 4 times the bread rose well, and when baking, the cap fell a lot. The first two times the bread-maker stood by the window, moved it to another place. rises very well, and when baking, the cap falls off. decided to bake in a double form, and the blades do not scroll and in general there should still be a set of blades. When parsing, it turned out that only two shovels were drawn in the instructions and everything was checked, and the sellers did not encounter the bread makers as soon as they sold. by the way, the service center in Barnaul does not work with Binaton. I bought a Kenwood bread machine for my mother - the first 2 attempts as samples, and now there are no problems with baking bread

I included separate paddles for small forms

Hello, dear forum users! I want to share my humble experience and emotions! The day before yesterday I bought this HP. Before that, I shoveled the Internet and this forum in particular, as a result I opted for 2169. Since the ingredients have not yet been purchased, and my hands are itching, yesterday I bought a ready-made mixture of "Poods" bread "Fitness". I'll make a reservation right away that I have no experience in this matter at all and this is my first HP. I studied the tips for novice bakers here and more! According to the instructions, I first turned on the oven for 10 minutes. in baking mode (no bucket, empty). A couple of minutes later, smoke and the smell of burning came out of it. I tensed (looking ahead, I want to say that there was no more foreign smell, except for the grab of baked bread). After 10 minutes, he turned it off, allowed it to cool and began the process of baking bread itself. First, he smeared the seats of the blades with vegetable oil, that is, a spoonful of oil was first added to the bucket, then he poured 290 ml. water and poured the mixture through a sieve. The formation of the kolobok has begun. After the first kneading, it was a little sticky, but there was no mixture or flour to add, so I thought about what would happen and decided not to interfere with the process. After the second batch, my optimism dropped to almost zero. The gingerbread man gathered around one blade, under the second blade there was porridge smeared on the bottom of the bucket and the tail stretched to the main bun. Well, I’ll make a freak now, I thought. In general, I was ready for this, because the first experience, and ready-made mixtures are not very praised here. But in the process of proving, I began to notice that the bun was gradually stretching over the bucket and taking on a normal shape.As a result, the bread turned out to be simply gorgeous. Everything rose, nothing fell, he was so even, a ruddy handsome man !!! And the crust is just super!
I want to add that the bug in the form of a mismatch in the baking time menu with the weight of the loaf remained, although more than a year has passed since the manufacturer was notified of this. So thanks to the forum, I would not pay attention to it myself. Moreover, the mixture was designed for a 750 gram loaf. Bake at 900. Interrupt baking for 5-10 minutes because of this. before (as advised here) did not. As a result, the crust, in my opinion, turned out to be correct, not thick, although I have nothing to compare with!
In general, on Saturday, a trip to the store for the ingredients!
Sorry for the many letters, if I'm tired, I just really wanted to share

[Gunek]

Gunek, Congratulations! And since you have already rushed to master the bakery business, I wish you only the right bun and a successful bread!

[Gunek]

Gunek, Congratulations! And since you have already rushed to master the bakery business, I wish you only the right bun and a successful bread!

Ksyushk @ -Plushk @, thanks! I will try! In general, I have nothing to do with the kitchen as such (cooking), it’s not mine, but it just kicked in, I want to bake bread and that's it! The stove is superb!