Baking in DeLonghi BDM 125S

normal instruction, I downloaded it myself - everything opened

Exactly. It turns out that you just had to change the version of the archiver and everything opened. It's strange, because it seems to be a zip archive. Okay it does not matter. Thank you

Can you please tell me what is the size of the mixer for Delongy 125? And how tight should the lid fit? With us, she walked about under the arm on one side (closer to the monitor), that is, the lid was pressed by the hand, and when you remove the hand, it rises. And this is only on the one hand. On the other hand, nothing rises. This is normal?

did not walk, but yes, it does not snap into place and nothing, just lies
the stirrer is probably from a matchbox, it is not inserted tightly - there is a gap

did not walk, but yes, it does not snap into place and nothing, just lies
the stirrer is probably from a matchbox, it is not inserted tightly - there is a gap

Thank you. With us, she was walking. In the free state (not pressed by hand), the gap between the closed lid and the stove along the entire length of the lid was not the same. In the raised part, it was naturally larger.
Probably, it was not in vain that we abandoned the stove ...

Thank you. With us, she was walking. In the free state (not pressed by hand), the gap between the closed lid and the stove along the entire length of the lid was not the same. In the raised part, it was naturally larger.
Probably, it was not in vain that we abandoned the stove ...

Especially I go to the kitchen to see what the "gap" can be and what can "walk shake" ...

I went and looked carefully.

If you inserted the bucket down until it clicks, and the bow from the bucket was also lowered down, pressing it very slightly, then there simply cannot be any gaps. The cover can not be skewed - it "sits" on two axles, the bushings for which are cast. It is impossible to "shift" the shape during the manufacture of the lid so that it is skewed.

"Shaking" and "unequal gaps between the closed lid and the stove" are possible ONLY if you have not fully inserted the bucket and its bow. This must be done by moving the bucket down. You, obviously, did it very gently, which characterizes you as a person who tries to be careful with technology. Such tenderness is very useful when using other HPs. And Delongy 125 does not require special delicacy, well, except perhaps the coating of the bucket - well, the buckets of any stove require it.

Yes, yes, yes, of course, there is no need to run anywhere (not only the oven can break, but also the arms, legs, head and further down the list), and God forbid, what a revolution ???

Business-something - your thing was "only" from August to November in the service center, while for 4 months, according to you, the service allegedly did not receive a response (or details) from some other service. Probably a superior, that is, Moscow - they are unlikely to work directly with foreign countries. But these are little things, aren't they? Only it would not be worse, only it would not be worse ...

Of course little things. And so much so that I don't even see any reason to worry about it. Take it easy, as the English say.

They changed my bread machine to a new one, so I'm back in the ranks of bakers. Once again I was convinced that it is quite possible to buy through online stores with a good reputation.

And it tickles us. Share your impressions. Everyone is waiting here.

I bought Delongi 125 2 weeks ago, but my crust is not fried, I tried everything and added the baking time, the sides were fried, and the dome was pale even with the "dark crust" mode, I was so upset.

The top crust is always light, too, in any program. Another thing is interesting - an air gap remains under the upper crust, as a result, when the bread cools down, the upper crust becomes all ribbed and uneven, like a bad road. And when cut, everything crumbles in layers. This is what everyone has, if not, how to avoid an air gap?

The top crust is always light, too, in any program. Another thing is interesting - an air gap remains under the upper crust, as a result, when the bread cools down, the upper crust becomes all ribbed and uneven, like a bad road. And when cut, everything crumbles in layers. This is what everyone has, if not, how to avoid an air gap?

I don't have that, the only thing that crumbles.

"Another thing is interesting - an air gap remains under the upper crust,"


UNDER SHORT AIRBAG

- The dough is not well mixed or not sufficiently deflated during the kneading cycle. This is most likely a one-time problem, but if it recurs, try adding a spoonful of water to the dough.
See home page - Solving possible problems with baking bread

The top crust is always light, too, in any program. Another thing is interesting - an air gap remains under the upper crust, as a result, when the bread cools down, the upper crust becomes all ribbed and uneven, like a bad road. And when cut, everything crumbles in layers. This is what everyone has, if not, how to avoid an air gap?

The top crust is always lighter than the bottom or side crust, because it comes into contact with air, and the side crust - with a heated bucket. And since aluminum is thousands of times more thermally conductive than air, therefore the crusts are of different colors.
As for the stratification of the crust, the reason may be that some of the products were laid cooler than the rest. As a result, the yeast "started" a little later than necessary, and continued to "work" during the initial baking period, until the inside of the dough warmed up. As a result, the baked crust rose up in the rising dough. Then the yeast died from the high temperature, and the dough sank. The crust remained in place.
This is my return. Try either soaking all ingredients at the same temperature for three hours, or running the pre-equalization program (see instructions).

Thanks everyone! There was also a thought on the temperature. We will try!

Happy New Year, everyone, let fragrant bread always be at the head of your table!

Looked at the description of the Delonghi 125 S stove on this site. I ask you to include the following information in the description, which will enable the consumer and the site visitor to make the right choice, and the site will give the opportunity to confirm the reputation of being objective:

In addition to the standard programs (76 settings for baking and kneading dough), all stages of dough preparation and baking can be programmed individually, which gives a wide range of creative possibilities, including the ability to knead any dough (except puff), including for pizza, dumplings, homemade noodles, gluten-free and rye breads, muffins, etc. There is a choice of baking temperature. It is possible to compose any number of your programs, 8 of which can be stored in memory, and the rest can be entered at any time.

Hi, thanks to the forum I have established my communication with the stove. now I love and adore her. But the problem arose again. I began to bake a cupcake, I laid everything according to the recipe (I think so), it's a little inconvenient in the recipe, everything is given in grams, and not in glasses and spoons. I tried to calculate the proportion, but the cake was disgusting. Broken dough, not sweet. Maybe poke your nose where I can get recipes for baking in this oven (additionally, not the ones in the instructions). thank you in advance.

Maybe poke your nose where I can get recipes for baking in this oven (additionally, not the ones in the instructions). thank you in advance.

They only poke their noses on puppies, and just give good people links.
Here's a proven recipe, with the recipe in grams.
https://Mcooker-enn.tomathouse.com/in...smf&Itemid=26&topic=540.0
True, this is not quite a cupcake, it turns out too airy.
And personal advice: put on the LIGHTEST crust, a small loaf, you may have to pull it out of the bucket 10-15 minutes before the end of baking.

Accept a new convert. =)
Yesterday I baked my first bread. I didn't really like the gingerbread man, but for the first time I decided not to touch anything. Then I made 2 mistakes: I pulled out the loaf immediately after baking (as far as I understood, it was necessary to leave it in the oven for 15 minutes) and immediately cut it (did not let it cool). The cut was sticky, wet and heavy. But by the morning everything seemed to be ok. Maybe the kolobok had nothing to do with it, just had to be patient. =) I baked French bread. It seems delicious, but, IMHO, it should be either sweeter, or vice versa, more bland. And then neither fish nor meat. But that's for my taste. MCH approved the bread, said that it could not be compared with the Moscow store.
I have 2 amateurish questions. Firstly, the included measuring spoon matches a teaspoon and a tablespoon, right? And secondly, for some reason I could not turn off the stove ... I held Cancel for 3 seconds, the program was canceled, a menu appeared on the screen. I turned off the stove with the on / off button on the back panel - the "Battery operation" icon was added to the screen. But the screen itself did not go out! After some time, the screen went out, probably the battery sat down. But when - I don't know, I went to bed.
Is this normal or not?

OK-OK. This is how it should be
these spoons correspond to the prescription, and whether they correspond to the iron ones - is it so important? I did not check, but probably they, if without a slide

Accept a new convert. =)
2 mistakes: I pulled out the loaf immediately after baking (as far as I

I can answer some questions: calmly take it out of the stove, but, behold, you must let it cool down;
I don't know how in your oven, in Panas, the recipe without sugar turns out great, and people also add onions and other additives, try it;
And the attached spoon really matches the dining room and the teaspoon, this is also written in the instructions for the stove.
Good luck!

I didn't find a mention in the instructions! I would be glad if someone pokes a finger. =)

Then I made 2 mistakes: I pulled out the loaf immediately after baking (as far as I understood, it was necessary to leave it in the oven for 15 minutes) and immediately cut it (did not let it cool). The cut was sticky, wet and heavy. But by the morning everything seemed to be ok. Maybe the kolobok had nothing to do with it, just had to be patient.

Pulling out the loaf right away is not a mistake, you did it right.
And the fact that you cut it hot is not good, this makes the bread sticky. I didn't have time to leave steam. Next time, put on a wire rack and wait until it cools down to at least room temperature.

Accept a new convert. =)
Yesterday I baked my first bread. I didn't really like the gingerbread man, but for the first time I decided not to touch anything. Then I made 2 mistakes: I pulled out the loaf immediately after baking (as far as I understood, it was necessary to leave it in the oven for 15 minutes) and immediately cut it (did not let it cool). The cut was sticky, wet and heavy. But by the morning everything seemed to be ok. Maybe the kolobok had nothing to do with it, you just had to show patience. =) I baked French bread. It seems delicious, but, IMHO, it should be either sweeter, or vice versa, more bland. And then neither fish nor meat. But that's for my taste. MCH approved the bread, said that it could not be compared with the Moscow store.
I have 2 amateurish questions. Firstly, the included measuring spoon matches a teaspoon and a tablespoon, right? And secondly, for some reason I could not turn off the stove ... I held Cancel for 3 seconds, the program was canceled, a menu appeared on the screen. I turned off the stove with the on / off button on the back panel - the "Battery operation" icon was added to the screen. But the screen itself did not go out! After some time, the screen went out, probably the battery sat down. But when - I don't know, I went to bed.
Is this normal or not?

THE MEASURING SPOONS IN DELONGHI 125S CORRESPOND TO: LARGE - 1 TABLE SPOON, SMALL - 1 TEA SPOON!

The bread was sticky only because it was cut hot. The taste of the bread in the recipe you are talking about is determined only by the quality of the flour and butter (if everything else is poured correctly).

The stove turns off as follows: press and hold the CANCEL button until the stove beeps (this is sec. 2-3). Then turn off the switch, which is on the back wall. The stove is equipped with a backup power supply, which will display an image on the LCD for some time (min. 10). Then the display turns off. This is completely normal.

At the same time I have a question. I want to try several recipes from the instructions for Delongy (I have Panasonic) and I don't know if these CPs have the same measuring spoons, I'm especially interested in teaspoons (that is, I can measure yeast, as in my CP)?

At the same time I have a question. I want to try several recipes from the instructions for Delongy (I have Panasonic) and I don't know if these CPs have the same measuring spoons, I'm especially interested in teaspoons (that is, I can measure yeast, as in my CP)?

I have no idea what kind of spoons Panasonic has ... But I checked the Delongovsky ones: I took water in a measuring spoon (large, and then repeated with a small one) and poured it into a teaspoon and a tablespoon. Compliant. Try to do the same. If the measured more or less corresponds to the tea and dining room, then the recipes can be used.

Panasonic has measuring spoons of 5 and 15 ml, and their size is not indicated in the instructions for Delongy. Thanks, I'll try, as you said to measure

Panasonic has measuring spoons of 5 and 15 ml, and their size is not indicated in the instructions for Delongy. Thanks, I'll try, as you said to measure

Delongy has the same.

5 ml and 15 ml are the full volumes of measuring spoons in Delongy? Or before the risks?

5 ml and 15 ml are the full volumes of measuring spoons in Delongy? Or before the risks?

Full.
But I always gave yeast, sugar and salt in half doses. Everything was always great.

I just checked the spoons. It turns out that a large measuring spoon contains a dining room, and a small measuring spoon contains a teaspoon. I poured 10 large measuring spoons into a measuring cup - it turned out 145 ml. This means that in a large measuring spoon 15 ml. This is 1 tablespoon, not two.
Accordingly, in a small measuring spoon 1 teaspoon.

I checked the spoons with a syringe.
The big one fit exactly 15 ml. In small - somehow 5 ml, with a slide.
So I remain in my opinion: large measuring = dining room, small measuring = tea room.

In the instructions there is a recipe for a cupcake with cocoa (page 39, recipe "Cupcake"). So, it requires 12 grams of yeast! Why do you think so much? Has the error crept in?
And what is "softened butter"? Where to put it - in milk or on top, on flour?

no, in a cupcake - a lot. I baked. It hardly rises - and this is by design, not a mistake

I'm not saying that it is not enough. On the contrary, it seems to me that there are too many. Why pour a whole bag if the cupcake still doesn't rise?

I think it will be even less ...

well, they sailed
Less than 3 months have passed since the Teflon coating began to peel off the mold ..
In two places on the sides it slid and the bread began to stick there ... The scapula itself peeled off ...
Has anyone already ordered a spare? what is the price of the issue?

what were you doing with her? I don't even have any scratches. Although the bucket looks quite brutal - where something is burnt on the outside, where spots of varying degrees of yellowness ...

well, they sailed
Less than 3 months have passed since the Teflon coating began to peel off the mold ..
In two places on the sides it slid and the bread began to stick there ... The scapula itself peeled off ...
Someone already ordered spare ones? what is the issue price?

Send photos of the bucket and scapula, and we will make a diagnosis.

I myself am interested, because in our family bread is baked every day, and absolutely nothing has peeled off ... True, there is a speck without Teflon measuring 2x5 mm - this is the youngest son who picked it up with a knife, having no experience (now he has) and taking out bread without permissions.But this does not disturb absolutely.

Send photos. Just don't take pictures with your mobile phone.

I posted the pictures in my gallery right there on the site .. As I understand it, it will appear as the admin checks it. As soon as I see it, I'll give you a link ..
Sorry for not answering for a long time - well, I didn't have half an hour of time for that ..

here are the pictures #

here are the pictures #

I looked. On the spatula, the coating peeled off directly with a film. In a bucket - on stiffening ribs (on stampings). If you think that the coating was not damaged by a knife or something similar, take it to the service. But, to be honest, I can't imagine how it could peel off by itself, if it was not "helped". How is Teflon applied? To put it simply: create a very rough surface and spray. Poor coverage can only be for 2 reasons:
- if the surface of the part is not roughened. In this case, the coating will not adhere immediately.
- if sprayed with an extremely thin layer. But the fact that Teflon will cover with a film means that we are not talking about a thin layer. Thus, I do not see a violation of the application technology here. Perhaps this case will be of interest to the service or even the manufacturer. I advise you to take it to the service. Such a phenomenon simply should not be. At least I have never seen such a thing on the Internet. Do you have a mother-in-law? Once upon a time, my beloved mother-in-law (really adored) cleaned our enamel pans with sandpaper. To the metal! Here it is, the Stakhanov training! And then there is some frail Teflon that just asks for a knife ...

I looked. On the spatula, the coating peeled off directly with a film. In a bucket - on stiffening ribs (on stampings). If you think that the coating was not damaged by a knife or something similar, take it to the service. But, to be honest, I can't imagine how it could peel off by itself, if it was not "helped". How is Teflon applied? To put it simply: create a very rough surface and spray. Poor coverage can only be for 2 reasons:
- if the surface of the part is not roughened. In this case, the coating will not adhere immediately.
- if sprayed with an extremely thin layer. But the fact that Teflon will cover with a film means that we are not talking about a thin layer. Thus, I do not see a violation of the application technology here. Perhaps this case will be of interest to the service or even the manufacturer. I advise you to take it to the service. Such a phenomenon simply should not be. At least I have never seen such a thing on the Internet.

Sorry, I'll put in my 5 kopecks.
If the Author had been picking his bucket of knives, then the Teflon would not have peeled off with a film, but there would have been such scratched paths, which over time, in the future, would gradually begin to expand. The stove is still under warranty, it is necessary to lead the service and firmly insist that this is a manufacturing defect. I have been using Teflon for a long time, and I see it for the first time to get off SO. The first photo, where the scapula is, is simply monstrous. Definitely - to the service!

Sorry, I'll put in my 5 kopecks.
If the Author had been picking his bucket of knives, then the Teflon would not have peeled off with a film, but there would have been such scratched paths, which over time, in the future, would gradually begin to expand. The stove is still under warranty, it is necessary to lead the service and firmly insist that this is a manufacturing defect. I have been using Teflon for a long time, and I see it for the first time to get off SO. The first photo, where the scapula is, is simply monstrous. Definitely - to the service!

Of course, in service, and immediately, not by the end of the year. Only a couple of months have passed! This is what I advised the person. But I, honestly, can’t imagine how it (Teflon) can peel off HERE. I have had the stove since October 28, 2007, that is, the service life is approximately the same as that of the Author. Bakes every day. Even if I'm not there for a couple of days, my wife or children bake. That's it, a cross is put on the store bread. And the cover - thank God. What could be ...? I think it could have been soaked in strong detergent or washed in the dishwasher. Then the surface layer of aluminum is oxidized and "micro-swells".There, the coating may come off.
Please write to us what the reason is. This should clear up ...

I'll take it to the service, let's see what they say. Regarding washing - after cooling, soak in slightly hot water (without detergent), so that it is slightly acidified, then wash with a soft washcloth with "faerie". No metal items or other solvent ...
We extract the bread by turning the form and shaking it slightly. If it’s where it’s baked, then it’s with a plastic spatula, which we use in Teflon pans and in a crepe maker.
In general, it remains to choose the time for the service, with time problems ...

Regarding washing - after cooling, soak in slightly hot water (without detergent), so that it is slightly acidified, then wash with a soft washcloth with "faerie".

And what kind of "dirt" do you have there that you have to wash it off with a washcloth with faerie?
Somewhere on the forum it was already discussed that even a very gentle washing (soft sponge + hand detergent) affects the bucket (in the sense of its coating).
I hate to repeat this topic again, but the best thing for a bucket is to simply wipe it down with a rag or paper towel after baking. With water - this is when the mixer is "fry" to the shaft, it can really be soaked there.

Good luck with your service!

Today, unexpectedly, I had to do an experiment. He succeeded. The result is interesting.
The bottom line is:
our yeast has disappeared somewhere. I here once in a forum reported that some kind of yeast is terrible - you have to halve the dose, people asked to tell me who the manufacturer is and the batch number. Well, I was running around with bags (a dozen of them) and stuck them somewhere. Or maybe my wife put it somewhere. In short, no yeast was found, the packet was almost consumed. It was too lazy to go to buy. And I decided to bake a kilogram loaf using what I have. Yeast turned out to be already ... much less than a teaspoon, I would say 0.6 tsp !!! Well, okay, let's try ...

I set the kneading time with the program - maximum, rise time - maximum, etc., etc. Only the baking time was set to "normal" ... The dough rose for more than 3 hours, the oven regularly maintained the desired temperature. It rose during this time without any problems. Like a full dose of yeast. Although there was yeast ... 5 times less !!!
I looked at him from time to time, it was interesting ...
The bread was baked NORMAL in appearance. But the taste is very interesting! The taste is pleasantly sour! That is, the usual white bread, but not sweetish taste, but really sour! Obviously, the enzymes have worked! The crust is very elastic, springy. The crust is thin. What else is interesting? When the dough I got up, tried to tear off pieces with my fingers (after kneading). The dough stretched with such "rubber threads" as never before. That is, it was like this before, but the threads quickly broke, but here they stretched literally half a meter!
Here's an experiment. I think that excellent flour "Kiyivmlin" was an important factor here. I wish the next bag would be the same. Just super!

[In addition to the standard programs (76 settings for baking and kneading dough), all stages of dough preparation and baking can be programmed individually,]

Looked at the description of the Delonghi 125 S stove on this site. I ask you to include the following information in the description, which will enable the consumer and the site visitor to make the right choice, and the site will give the opportunity to confirm the reputation of being objective:

In addition to the standard programs (76 settings for baking and kneading dough), all stages of dough preparation and baking can be programmed individually, which gives a wide range of creative possibilities, including the ability to knead any dough (except puff), including for pizza, dumplings, homemade noodles, gluten-free and rye bread, muffins, etc. There is a choice of baking temperature. It is possible to compose any number of your programs, 8 of which can be stored in memory, and the rest can be entered at any time.

Also, there is a mistake in the description. The dimensions of the stove are indicated incorrectly: 50x32x37. The correct dimensions are (WxDxH) 42x30x32.

Congratulate me!!! I also bought a bread maker !!! DeLonghi BDM-125S !!!
From this site I downloaded the instruction on 56 sheets - the store gave only in foreign languages. Disgrace and direct violation of the law, but she could not achieve anything. I brought the device home and printed the instructions from the site.
We were pleased with the recipes both printed and from the members of the forum. Until I figured out why the crust on top is not browned well, although the bread is baked, the sides and bottom are beautiful ... Today I start the recipe for Easter cake from Elena Bo. Drooling flowed until I read the entire thread!
About the ingredients for baking. I am the owner of a small pastry shop, we bake pastries and cakes. We ALWAYS have molasses available - you can't make Bird's milk cake without it. The company that supplies us with ingredients also supplies all the raw materials for the bakery. Specially raised the price lists in bulk of everything: starter cultures, gluten, improvers, dry yeast from 8 (!!!) producers, grain mixtures ... I compared prices with the site "House-Bread" and laughed, the guys make good money on our interest for what? Go to any decent pastry shop in your city and agree to order what you need for your own order. Price lists will be given and advertising brochures too. The only stress is that all the ingredients are in large packages (yeast 1 kg and more, starter cultures 10-15 kg, grain mixtures 25 kg). But you can also cooperate with like-minded people! Or, as a last resort, hold it in the pantry - the expiration dates are huge and they don't ask to eat
And another tip. According to my price list, judging: in Lyubertsy there is a large plant for the production of raw materials for the bakery industry (the list is to be reprinted in a hard way) - who is interested, I will post the address and contact phones. Prices there The company is called, if I am not mistaken, IREKS. The Moscow company Tri-R Market also has many branches in the cities of Russia. So I hope my info will be useful to someone ... Good luck!

Congratulations on your good choice. Although, in my opinion, the owner of the confectionery production, and even a professional in her field, needs a bread maker like a postman for a walk before bedtime. Dough at work, dough at home - and when to live? However, if I were you, I would organize my own outlet for the trade in ingredients, competing with the All-Russian Exhibition Center, and with full knowledge of the matter, especially after you have made your new purchase.

You're kidding, right? Well, I probably look really funny ... But my production of cakes and pastries is completely different from bread. And the technologies are different, and raw materials, and equipment ... Secondly, I myself have not baked for a long time (at work). I have bakers, I have cake collectors. I am engaged only in exclusive (but for me a long time ordinary) decoration of custom-made cakes from a catalog or a customer's sketch. I am a confectioner-finisher, this is a very narrow specialization. In-line cakes and pastries (to shops) are also made by hired people. Business grew out of a hobby, it's true. But ... At home, I'm a mom. Both husband and teenage children are two. I want to feed tasty, healthy, inexpensive and fast - everything is like everyone else's.So I mess around in the kitchen after a working day like all mothers and wives ...
In general, I love all household electrical appliances. Even friends joke about me: "If you want to please her, buy any thing with a plug!" I especially like the things that do things without my participation (washing machines, dishwashers) and the bread maker is just an ideal device in this sense !!!
And the last thing - I can't trade at VDNH - I live 450 km from Moscow. And "with full knowledge of the matter" I still have baaaaaaal problems_I repeat: bakery and confectionery are completely different technologies and raw materials.

how you are going with your new purchase.

Why is it going? An excellent purchase and will bring only joy and delicious bread. Problems are mainly with those who, having bought a bread maker, try to bake everything at once without having read a single line about baking, or at least the instructions to the end.