Bread maker Moulinex OW 2000

[11 program]

Hello. I want to brag and complain at the same time. Now I am almost a satisfied owner of the bread machine discussed here, which appeared to me as a gift in exchange for the broken one, only with us it is not Moulinex, but Tefal, well, these are trifles. I want to say that I, in principle, like the bread maker, if you take into account the four * but * and contrive.
Straining four points (so far):
1) you have to very, very scrupulously observe the grammage;
2) There are many translation errors in the instructions in Russian (from the weight of the products used to the description of functions);
3) A very light / white crust spoils the whole look and appetite. For a * beautiful * look, I bake on the darkest crust.
4) With a steep dough, the bucket begins to jump, and the bread maker itself walks, a rather thin dough - it stupidly smears on the walls, so you have to constantly open the lid and scrape off the adhering lumps from the walls.

Before that we had an old, 91st year of release, Hugin Breadmaster, there were no such problems with it, it's a pity, you can't revive it))
But in a week I am already beginning to get used to it, I think I will. But I would not recommend buying at will, probably ...

PS I tried to find a mode for the test. The Russian instructions indicate that the mode for the dough is program 10, the description of the program indicates that it is for jam. 11 program is listed as a program for jam, although this was exactly the program for the test...

[Invi,]

Invi, Congratulations! nevertheless, the stove is good, I close the window with a towel - the roof is not so bright. And my instruction is very good. Maybe look here, on the site, or if you don’t find it, then I’ll scan it. Jumping - that's for sure, I really jumped off the table once. I was already frightened - suddenly something broke - and she, poor, fell on the side (well, on a soft chair) - continues to knead the dough ...

[rinishek,]

rinishek, Thank you for your congratulations )
I downloaded the instruction from the tyrnet (it is the same on all sites, by the way), since we only have it in European languages. I can well admit that the functional bread makers sold in Europe may differ slightly from those sold in Russia ... If, for example, you really have the tenth dough program, then I apologize. Let my statement be reeled off by people who buy such HB in Europe, but read the Russian-language instructions)
It's also a pity that this machine does not come with recipe books in the kit, except for the standard fifteen.

Please tell me, given that this bread maker is very sensitive to the weight of products, and a step to the left or to the right is an attempt to escape, is it possible to bake in it according to recipes starting from 5000, of course, no more than 1 kg? I just searched the site here, it's a very tasty recipe book for 5000 ... And in general, the site does not have very tasty recipes)))

I apologize if my question seems silly. In my old one, apart from ordinary bread, I did not think to do anything else, but since a bread machine with a bunch of functions appeared, it's a sin not to use them)

Regarding "step to the right, step to the left" I will say from my own experience.
I don't have scales, I measure flour with some old glass with a scale. I’m not sure if I’m putting in the products to the nearest gram. Nevertheless, there was never a tasteless bread.
And I actively use recipes from this forum, everything was also ok. As my colleague, an experienced baker, once told me, the main thing is to observe the ratio of 230 ml of liquid to 400 g of dry matter. And then there is room for creativity.

10 smart program - jam, 11- dough (5 + 5 + 20 + 60) I often use it
about accuracy - I absolutely agree with the Goldfish - nothing like that! I even kneaded the cake - and there was 600 g of flour! the stove puffed, but kneaded! And I almost always add flour - sometimes a couple of spoons, sometimes a teaspoon. Either we have such flour, or water. So the stove does not count the grams - the main thing is the bun. I always focus on the dough, because I make bread for 300 g of flour, and for 500-600 g. True, 600 is like the maximum weight. From the recipe book, my favorite is milk bread, the cake is very nice, the pizza dough is good. All other recipes are from here. Muli's book 5002 used - only counted the ingredients for a smaller amount.

And my first pancake came out lumpy = (I did everything according to the instructions, I measured the ingredients on a kitchen scale to a gram, and the bread turned out to be tasteless, wet inside, unbaked. The next time I just added 100 g of flour less than in the recipe, it turned out very good bread. Either it depends on flour, or a typo in the recipe, I don't know)

I still have to get used to the bucket. Before that, we had it * square *, but here it is elongated rectangular. If the liquid dough gets in the way, then you often have to come up and wash the unmixed flour from the walls and put it on the dough. Well, yes, these are all production costs, we are still getting used to each other. In general, I like it. The main thing is to get used to it)))

, Wow! and I specially chose a stove with a rectangular bucket, although there was an opportunity to buy both Lyzhki and Panas - with a square high bucket.
By the way, I noticed that even the thinnest dough will gather into a bun, even if you do not help with a spatula - especially for a 20-minute kneading.
And I help with a spatula because I like to do it - like my participation in the process. Just like a small child helps adults to carry something - hold on - and already an assistant!
try the milk bread! - it always works. I don't put milk powder - I ruined the bread a couple of times with this ... um ... substance. Now I use infant formula, or even do without it. I vary this recipe as I want - I add flakes, partially replace flour with another (oatmeal, corn), instead of milk - whey or kefir, or sour cream + water. Nice recipe.
Also, try these
Darnitsky from Fugasca
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=596.0.html


very good, variable recipe, I use it constantly
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=14160.0

I have already written about the choice and instructions, in total:
1) the bread is baked, inside too
2) the lid is not baked, screw twist up to 1.5 rpm. changed nothing
3) recipes - if from another stove, then a simple division by the desired weight takes place in 20-30% of cases - judging by the bun and bread, in the end (I don't know why) you have to constantly check the bun, add / top up, etc. But, if the recipe is from a participant with ow-2000 (verified), then it passes at once in 90% of cases.
4) but, since I was advised not to go into someone else's monastery - I shut up, staying with my opinion about the desired systematization of recipes by stoves (recipes tested by real people - I repeat immediately without dancing, checked)
PS since 01.01, 18 loaves have been baked and some regularities have been found ... I am silent, I am silent

Can you have a recipe for this stove ??

Moulinex ow-2000 is an ordinary oven with a window, in which there is one drawback: bread with a low sugar content, milk is obtained with a very light roof, which, for example, I do not like. The quality and taste of the bread baked in this x \ n is no worse than from other models of x \ n.
Take any recipe from the forum, carefully read the entire branch of the selected recipe, watch the bun and put the crust on the darkest one, the weight is the largest (1 kg), so that the roof is not white. Desirable mode - French bread (since the longest), and in no case fast mode - the bread will be very dense and with a yeast smell.
I observe a pattern: if the bread has risen above the edges of the bucket, the top crust will be tanned. Attention! , bread weighing from 750 grams rises above the edges, and weighing 1 kg.- rests against the lid and also remains white.

I also have such a stove. "weeks. The day before yesterday I baked Borodinsky. After reading the reviews, I was mentally prepared for what would not work. BUT a miracle - the bread turned out, delicious, baked, porous - according to the recipe from a book on the Mulinex website.
Baked on program 4.
When I baked a standard recipe with instructions No. 1 for 1 kg, then the bread was rosy on all sides and with a beautiful crust.

my crust also remains pale, although I put it on the darkest one, I have to put an additional baking mode for 15-20 minutes, then just right. And so the bread always turns out to be tasty, high.

[nail]

my crust also remains pale, although I put it on the darkest one, I have to put an additional baking mode for 15-20 minutes, then just right. And so the bread always turns out to be tasty, high.

nail
Have you tried to tighten the self-tapping screw? More details STARTING HERE and further ... Those forum users who had problems with a very light crust in Moulinex twisted the self-tapping screw and the problem of the pale crust disappeared.

[nail]

nail
Have you tried to tighten the self-tapping screw? More details STARTING HERE and further ... Those forum users who had problems with a very light crust in Moulinex twisted the self-tapping screw and the problem of the pale crust disappeared.

I apologize, in my case, unscrewing the self-tapping screw and + several layers of foil under the glass window did not solve the problem .. The problem is not in the pale crust, but in the fact that the dome of the bread is pale and soft with a fried and crispy crust!, but we really love the opposite.

Recently I decided to buy a bread maker ... The choice was settled on this bread maker. I read reviews on the forums, as a result, a number of questions arose ... Who uses such a bread maker, I beg you to answer a number of questions:
1) Is it true that as a result of baking, the bread is not fried and you have to bake it?
2) Is it true that the bread maker makes enough noise while mixing the dough?
3) Does the bread maker consume a lot of energy?

Thank you in advance...

1) the dome of the bread is pale and soft with a fried and crispy crust!
2) At night, in silence, it seems to me that it is strong (probably like all bread makers), not very much during the day.
3) If you bake once a day -500-700 W (see power)
P.S. so as not to regret later - take Panas right away.

1) the dome of the bread is pale and soft when fried and crispy!
2) At night, in silence, it seems to me that it is strong (probably like all bread makers), not very much during the day.
3) If you bake once a day -500- 700 KW (see power)
P.S. so as not to regret later - take Panas right away.

Do you have such a bread maker?

[puel]

puel Mistake --- 700 watts * 30 days = 21000 watts = 21 kilowatts (per month) And even then this power consumes 1 hour-1 hour 30 minutes only when baking

[Fresh]

Fresh, what kind of stove I have can be seen under the avatar, of course it is Moulinex OW-2000. Take your time to buy x \ n, read the forum.
Mistake --- 700 watts * 30 days = 21000 watts = 21 kilowatts (per month) And even then this power consumes 1 hour-1 hour 30 minutes only when baking
( sazalexter , thanks for the help, indeed, instead of watts, I wrote Kilowatts and meant the energy consumption of the furnace per day, not a month)
The power of my x \ n is -610W, which are consumed when baking, and baking lasts 1 hour. When kneading and proving bread, the energy consumption is probably much lower.

[puel]

puel Mistake --- 700 watts * 30 days = 21000 watts = 21 kilowatts (per month) And even then this power consumes 1 hour-1 hour 30 minutes only when baking

thanks for the information

Fresh, what kind of stove I have can be seen under the avatar, of course this is Moulinex OW-2000. Take your time to buy x \ n, read the forum.
Mistake --- 700 watts * 30 days = 21000 watts = 21 kilowatts (per month) And even then this power consumes 1 hour-1 hour 30 minutes only when baking
( sazalexter , thanks for the help, indeed, instead of watts, I wrote Kilowatts and meant the energy consumption of the furnace per day, not a month)
The power of my x \ n is -610W, which are consumed when baking, and baking lasts 1 hour.When kneading and proving bread, the energy consumption is probably much lower.

I read a lot of forums and this, including this, some write that they bake delicious, ruddy, aromatic bread, others peshut that the bread will get sticky, raw, smells like yeast. Do you like your moulinex?

[the bread will turn out to be sticky, damp, smells like yeast.]

thanks for the information

I read a lot of forums and this, including, some write that they bake delicious, ruddy, aromatic bread, others peshut that the bread will get sticky, raw, smells like yeast. Do you like your moulinex?

Honestly - now, after two years of daily use, not very much, bread turns out, but the first few months of grinding me and x \ n. anything happened. I bought x \ n. I thought that I would abandon all the groceries, turn on the program and at the end of it I would get excellent bread, but that doesn't work ... My acquaintances bought LG, I don't know the model, not very expensive, indulged in and put the oven on the mezzanine. I think at first, especially when mastering any c / n, or a new bread recipe, it is necessary to control the dough bun when kneading.

the bread will turn out to be sticky, damp, smells like yeast.- this is not the problem of the stove, but of the wrong recipe or bad products.

Bread from my x \ n, according to the recipe:
The photo shows the problem - the pale top of the bread, with an excellent taste and structure of the bread. And one more minus - the spatula constantly gets stuck in the bread and, so as not to pull out decent pieces later, together with it, you have to take it out of the finished bread after the last kneading.

Bread from my x \ n, according to the recipe:

I see ... But baking doesn't help make the crust golden?

It helps, but the rest of the crust also becomes heavily tanned, since it is fried more.
I want a sun-hot roof, and lighter sides ...

[Owners of Moulinex OW 2000,]

In this thread, they asked for proven recipes for a given x \ n.
Owners of Moulinex OW 2000, try it, the recipe perfectly matches our oven.
A year has already passed since I bake such bread. I try new recipes, but always go back to sieve!
It always turns out with a bang, with the addition of various flours to the dough. Try it, I'm sure you won't regret it.
Original recipe:

[fugaska]

In this thread, they asked for proven recipes for a given x \ n.

Here is a proven recipe with a photo, baked again today, the result is excellent.
Darnytskyi bread from fugaska: https://Mcooker-enn.tomathouse.com/in...c=596.0

The roof is light, twist or not twist the screw. The worst thing is that when the bread rises high above the bucket, the top is a little damp.
🔗
🔗 on 🔗
Probably in the kit for the stove you need to give a building hairdryer or a blowtorch to brown the top.

[Second,]

but the light roof may not be for those. reasons, but depending on the composition of the bread.
I had such a bright roof only once - the first. Although, of course, I almost never load the stove to the maximum - I bake small loaves, but almost every 1.5 days - I always expose the crust dark. When it became elementary to cover the window from above with a towel, the crust began to look very decent. But the moment of imperfection is of course upsetting. I had a couple of times - well, it doesn't fit well, and that's it. To be honest, I sin more on the voltage drop in the network than on my stove.
a darker crust will turn out if you add sugar, milk, sour cream, etc.
And what was the recipe for such an outrage?
Second, do not be discouraged, early to despair.

can you give too much yeast?
I downloaded myself a booklet for a new mule from Sayia Moulinex - from there I baked rye in Auverne, milk and Borodino - everything works out great, and the crust, etc.
I also made pasta dough from the same book - super

[Second,]

Second, , I don't bake a kilogram bread, it rests against the window and therefore is white and unbaked: there is no hot air circulation ..
If you have such a picture constantly, then add another 10-20 minutes. baking. Better to bake smaller bread.
Oddly enough, after two years of operation, my oven began to fry the top .., several layers of foil under the glass, and the unscrewed screw are present, but before they did not help ...

I only bake kilos, so I am doomed in such cases. By the way, you will have to try a hairdryer.

I only bake kilogram, so I am doomed in such cases. By the way, you will have to try a hairdryer.

No need to despair, I recently started baking bread, but it turns out fine, read my post above yours. Everything will be fine! For example, I believe in it and it turns out!

Hello everyone, today I bought myself Moulinex 200033 ... tomorrow I'll start experiments.

today I started experimenting ... decided to start with the very first bread from the instructions. Estessno, I messed up, because I didn't have milk powder, I poured water, but I read about the fact that it can and should be mixed with ordinary milk afterwards. And I didn't put the crust on the darkest one ... but the bread turned out to be quite decent - though pale, but tall and lush. I measured all the ingredients in a measuring glass. Tomorrow I'll try to upload a photo of the "first pancake".

well, with your first bread!
instead of powdered milk (I have VERY great doubts about its quality) I use infant formula

And I only like sweet pastries from the instructions for the oven, the rest of the breads disappointed, take recipes from the forum ..

today baked the second bread, according to a recipe from one of the forums. The recipe included an egg and regular milk. I set the crust to the maximum. The bread turned out to be very beautiful and delicious! I will try further.

today baked the third bread - according to the recipe book, egg and milk. I put the crust on the most crispy, everything beautiful and ruddy. But I haven’t found a recipe ideal for my family’s taste yet. I measure everything with measuring cups (different), I clearly have errors, but the result is more than satisfying. Probably, I'm not writing there - but where can I find proven recipes for cupcakes, etc., for this particular oven?

Probably, I am writing in the wrong place - but where can I find proven recipes for cupcakes, etc., for this particular oven?

All recipes for bread makers from the forum are suitable for ours and for any other bread maker. How to search: type a cupcake in the search (the very top of the page), choose which one, and read the thread.

I have been using HP since the new year, not so long ago dark spots began to appear in the crumb and crust. what is it? is it scary or treatable? Or is it time to go for a new one already? : (HP Moulinex 200032

I share my bitter experience. I also had this ... and then it turned out that the oil seal was covered and the bucket leaked. Not sure how to check this ... but be careful.

I have the same bakery, grease stains in the bread from the fact that the shaft on which the blade is held goes up and down, because the retaining ring that holds the shaft in the bucket has broken. Check, jerk the shaft from below, if it moves this is it ..
Or maybe the oil seal is covered ..
Contact the service. Most likely, if the oven is under warranty, they will change the bucket for free ..

My dark spots began to appear after I began to pour vegetable oil on my eye. She believed that there was nothing terrible in this. As soon as the oil was injected at the rate, the stains disappeared.

Oil can be added safely 1-3 tbsp. l per 500 grams of flour - there will be no stains.

Stains occur in finished bread when the dough is not mixed.

Especially when you add flour to the dough in the second half of the second batch and it does not have time to mix well in the dough.
Or, when a tough bun is obtained, and you add liquid to it, which also does not mix well in the dough, the dough lump floats in the liquid for a long time, and there is not enough strength and time to mix until a normal dough.

The MOULINEX OW 2000 Bread Maker has crashed. electricity jumped. and the stirrer began to operate in the boiling mode. and now, as you connect it to the electricity, the mixer immediately works. Without stops. help podderzhit ??

[kowarin]

kowarin if disconnecting from the network for 30 minutes does not help, then only to the service

Nothing helps. constantly twists. the program is set, it performs the functions. and constantly interferes. 2 actions will

Lelische, how are you? Did you find a common language with the bread maker? If you have time, please share your impressions, judging by the date, you have been using the 200033 bread maker for a long time already. Did it disappoint you? The fact is that I looked after myself the same, well, I liked it at first sight, and at the price it suits me completely. There are all functions: both baked goods and dough and jam. And just for some reason it was drawn in the direction of this bread machine, although there were Moulinex 5004 with a baguette holder and Panasonic, and Phillips, and Kenwoods, etc. Help me make a choice. Who else has Moulinex 200033, what is their difference from 2000? Are you satisfied with the choice 200033 or would you have taken something else now? Answer someone.

Let me share my impressions with you. I have 200033. Nice stove, I have been using it for 3 years already. There was a problem with the oil seal - I had to buy a new bucket (although I didn’t cook jam in my HP, it seems that when using this program, a trouble with the oil seal could happen, or it’s easier - the bucket could leak).

Everyone on this forum praises their stove.

I also chose HP more with my heart than with my mind - I liked it SO !!! - neat, white, all so elegant, shape in the form of a loaf, and not a tall square - believe me, I dreamed of it! I then decided - what is it, I went and bought it And for all three years I was not disappointed in her - she calmly kneads me both on dumplings and on Easter cakes
But! a month ago my neighbors bought Moulya 3000 - and what ?! there is no white unbaked top at all! in mine this is rare, but it happens, and in general the top crust of the bread is paler than the sides. How many I look at the bread baked in Panas - there is no such thing. Now I understand why there is no such thing in Mula 3000 - the chamber with hot air is slightly larger than in Mulka 2000.That is, the distance from the stove body to the bucket in Mula 300 is by cm, one and a half more, due to this there is more air more hot, etc., etc., etc. Pure heating technology for you.
I just can't understand - why is the Mulia 3000 more expensive than the 3022? it seems like the 3022 has more functionality ... it's unclear
In general, I told you here.
I'm generally happy with my oven, and for the most part I bake in the oven. But if it hurts in HP or in summer, when it's hot, I have no complaints. Human nature is so simple - to compare your piece of bread with the neighbor's, yes, it is present sometimes

Of course, I know that most of the current CPs will not last 10-15 years, so I'm looking at the next one - when the question will arise - should it be repaired or a new one will be bought?
Now I would opt for either Panas 256 or Mula 3000.
Here. This is the most valuable info in my post.

rinichek, thanks a lot for the answer, you helped me a lot. The more I look at information, the more I lean towards Panasonic. Most of the reviews about him are very good. Would you say anything about Binaton with two buckets? We consume a little bread, there are only two of us with my husband, and we don't really need a big loaf, but Panasonic has a rather large bucket.

[Melanyushka]

Melanyushka In Panasonic you can easily bake bread from 400g of flour, which is not very much.