Clatronic modes

It is better to look into the dictionary yourself, if it is bad with English, than to read such "translations".

Experienced Clathronic users! Tell me pliz a beginner - what is the fundamental difference between programs 2 (white bread) and 11 (sandwich)? If there is still a difference (I don’t know which one), then what recipe is used to bake bread on program 11?

Since I am a sooooo serious person, I carefully studied the table in the Clathronic manual and carefully compared all the baking modes.
the "white bread" program (in my model no. 3) differs from the "sandwich" program (in my model no. 10) by the shorter (10 minutes difference) heating of food, the time of the 2nd and 3rd proofing and baking.

"White bread"
second proofing 25 min
third proofing 50 min
baking 65 min, total time 3 h 50 min.

"sandwich"
second proofing 18 min
third proofing 39 min
baking 56 minutes, total time 3 hours 20 minutes.

For me, baking time is generally a conditional concept, because when baking white bread, I always turn off the HP at least 10 minutes earlier - the bread is ready, but I don't like a burnt crust.

Compare yourself and draw conclusions on what such a difference may affect. I bake all wheat bread on the "white bread" program, because this program has the longest proofing. As for the crust, I am of the opinion that it depends on the bread recipe, and not on Clathronic.

Yes, mode 2 WEISSBROT (white bread) - for preparing especially crumbly white bread - total cooking time 3:40, the bread rises longer and more crumbly should come out. Baking time 65 minutes, the crust is thick (especially when I bake sweeter breads in this mode).

And mode 11 SANDWICH (sandwich) - for making crumbly bread for sandwiches - the total cooking time is 2:55, the bread should be less crumbly, and the baking should be only 50 minutes, so that the crust is thin - in general, so that there is an ideal bread for sandwiches (moderately crumbly and with a soft thin crust).

I think that what you bake in the first mode is also possible for 11, if you want the same time, but softer and with a soft crust.

And who will tell you how to bake French bread in this HP? , I realized that I need to use 2, or maybe even 3 programs, but here's how, I can't figure out something myself, maybe someone already has programming experience. I would be very grateful, I really want a French. try ....

Hello everyone! Already in many Temko I wrote, but alas ... there is still no answer .... Maybe they will help me here, I hope ... There are no programs on clatronik2865. FRENCH, who knows what programs you can use to bake French bread on it, well, I really want to. On the program 3h50min according to the French recipe. bread turned out to be ordinary white bread. Can first put the program. * Dough * -1h 50min, and then -3h50min, so I just can't figure it out.

and at this address you can download the instruction in Russian for the CLATRONIK 2865 HP

And this is just the most common white bread - water, flour, salt, sugar, yeast.
I bake it as the most ordinary bread, sometimes I just replace part of the flour with rye, buckwheat, etc.
I bake on mode 3. VOLLKORN, it suits me. It is possible for 2. WEISSBROT, it should be softer. You can set it to 1. NORMAL (standard), but if the kitchen is warm, otherwise it may not have time to rise.

but in other HP FRENCH IS BAKED 6 HOURS, he has more proofing ...

No, French only in Panasonic bakes for 6 hours and then from 1 to 2 hours it preheats the food, depending on the ambient temperature. The colder it is, the less it warms at the beginning and the more it leaves for proofing at the end, but the warmer it is in the room, the longer it heats or just waits at the beginning and the less time it leaves for proofing. There (in Panasonic) just a fancy microprocessor, hence the price is higher.

In LG, where I got the recipe for French bread, the "French" mode is 4 hours. If we take away the heating of the food and the cooling, then there will be about 3.5 hours.

By the way, in Clathronics mode 2 "WEISSBROT" is called "French" in the English table, so decide for yourself ...

[bluekitten]

bluekitten, thanks for the explanations on the programs, I like the bread that is finely porous and with a thin crust, now I will bake on the program. SANDWICH.

And here's another thing I wanted to find out. I don’t understand in any way what sizes 1 and 2 mean? Now, if I take the norm for a small bun and put a size 2, that is, a large one, then what happens.? And if on the contrary: the norm is large, and the size is small, then maybe the bread will be with even smaller crumbs? Which is what I want to achieve ...

No need to be smart, 1 - small bun, 2 - large. For long kneading and baking times, a little more. Put a lot of dough on the "small roll" mode - you will get under-baked and under-baked :-) And a little dough for "large roll" - it is unlikely to burn, but you should not keep the excess on the baking, the crust will be more fried and harder.

Natalka 2010, have you read the instructions at all?

[Thanks to all such talented bakers!]

They gave my mother such a bread maker. Bakes just fine. The bread rises to the very roof and is always so airy, uniform. For some reason, it seems to me that this is, firstly, because of the preliminary rather long equalization of temperatures, and secondly, two mixers - not one, mixes very carefully so that nothing has to be scraped off the walls. (In my opinion, its performance is not worse than in more expensive brands). We baked four different breads in different modes (we check what it turns out on). In all cases, the result is simply wonderful. I took all the recipes for mom from this site, so Thanks to all such talented bakers!

But for some reason I want, on the contrary, HP with one stirrer. It's just that the recipes that are given here are mainly for 450g of flour, and from this amount you get a very small bun, you must always recalculate. And Bread from other HP models seems to me higher than from our model, but ... but this model has the largest loaf of 1300gr !!!!, which is very good for a large family.

I have a German stove, but there are no instructions in Russian, the one that I downloaded in English contains errors. for example, the dough is mode 8 and not 9. and there is no table for the cat. there is a link. And the choice of recipes is not great. I would be grateful if anyone could help. While we bake all the bread in 1 mode. But I want to try other recipes.

Download the instruction in Russian:
https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=4470.0
There are sooo many recipes on the site. From myself, I can advise that the recipes from the instructions for the LG stove are very suitable. I have the scanned ones, I can throw them off.

bluekitten send me pliz scans to e-mail. Thank you in advance . By the way, yesterday I baked two Easter cakes according to recipes from the site. It turned out well, but for my taste, the mixed handles are different for the better. On seeing off I will do this and that.

Eugenia, I'll kick off work on Monday. I made cake from this book, just super! Here is the most requested cake turns out

And what is the recipe for a cupcake for the Clatronic 2864, proven. I just bought a bread machine. There are a lot of recipes in the "cupcakes" section, but I didn't find 2864 specifically for the Clatronic, or do they all fit any stove?

Take any recipe, knead it by hand and bake it in a bread machine on the BAKING mode.

and I have a Keks program, don't you need it?

Hello, all bakers. Yesterday I bought a Clatronic 2864. I'm delighted to the point of madness, but when I baked my first bread, it grew up. I baked according to the simplest recipe on program # 1 (White bread). But during the baking itself (i.e. the last 60 minutes), in the very first minutes from the oven smoke went , I ran to read the instructions, they write that they like sprinkled ingredients behind the baking dish (I did not spill it for sure) or an ingredient. stuck to the baking chamber (maybe because the bun: kolobok: didn't work right away, I added flour). But that's not all. When the smoke went up, I turned it off with a button in the back to see if I had spilled flour behind the camera. There was no burnt flour at the bottom. I did not take the bread out of the mold, and I did not see the adhesion of the ingredients (as it was written in the instructions).She turned it on again, after 2-3 minutes, the smoke went off again, turned it off again, looked in - did not see anything like that, turned it on again. There was no more smoke, but there were clicks somewhere with an interval of 2-3 minutes, and this continued until the very end of baking. The bread turned out to be good, baked, only the top of the opal, since I was opening the oven. Maybe someone had this? Or is it the kirdyk that came to the stove? I would not like to send it to Neckermann (I ordered it from the catalog).

I don’t know how much you smoke, but after buying any stove, it is better to drive it out on baking without a bucket, then the technical smells after the plant will go away.

Tatianinka, with a useful purchase you!
The gypsy wrote to you correctly, usually for the first time, the bread maker is turned on in idle so that the factory grease burns out. And on the cracks. You will soon stop paying attention, You hear cracks because the thermostat is working, which maintains the required temperature in the oven.
Sincerely.

Tell me, does this model knead dough on dumplings, dumplings?

Tell me, does this model knead dough on dumplings, dumplings?

There is no such regime separately. I knead in the "KUCHEN" mode, because this mode is without preheating. When the dough is ready, I turn off the HP.

Good day! I am also a happy owner of the same bread machine.

"Fast mode" means baking bread quickly for two weights.

1st program for weight 750 gr.

2nd program for weight 1200g.

But I have never used these modes, although the recipes on the site

"French bread" aka "Sandwich" is obtained without a crust.

Here with a little translation

Hello! I have Clatronic 3364. In principle, the modes are the same - 12. I can't understand how they can be technically combined - that is, switch from one to the other by simply switching at the end of the program? Or is it possible to stop the program and switch to another?

For example: rye dough - first on the "Dough" program, and then on No. 3 (Whole Grain)? But in # 3 there will be kneading again.

I have not tried it yet, but immediately made rye-wheat at No. 3. Also good at it. But I still want to know how you can combine programs. Thanks to those who answered!

Hello everyone! How wonderful that I wandered into this Temko. I, too, have been here recently and thought that there is no separate topic on Clathronic. I have 2864. But I have already been prompted a lot here. Firstly, about French bread is bread, where there is not a single gram of sugar, bake on the usual program (1), you can min. 10-15 brown on program 12. I knead dumplings and dumplings on 8 pr. (Dough).
But I also have a bunch of questions. I'm thinking, since I don't have a baking program, can I use program 9 for this (jam, jam)? After all, there is no kneading in it, as in 12.

If you need an instruction in Russian or a table of modes - write in a personal, I will send it.

I don't have any instructions at all.

/clatronic-instrukciya.html - these are instructions for models # 2864,2866. No. 3364 - instruction in Ukrainian.
I have # 3364, there were no instructions, I dug it out at the link above. But none of the instructions give recommendations for the combination of programs. As I understand it, many members of the forum are looking for their combinations by trial and error. If someone has experience in combinatorics on Clathronic, please share your advice. Thank you!!!

There is no such regime separately. I knead in the "KUCHEN" mode, because this mode is without preheating. When the dough is ready, I turn off the HP.

Please tell me how do you determine when the dough is ready, by the signal-tone, or simply interrupt the cooking operation?

Download the instruction in Russian:
https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=4470.0
There are sooo many recipes on the site. From myself, I can advise that the recipes from the instructions for the LG stove are very suitable. I have the scanned ones, I can throw them off.

Please, if it's not difficult for you, discard the recipes for
I will be very grateful

Please tell me how do you determine when the dough is ready, by the signal-tone, or simply interrupt the cooking operation?

I define it by eye. When the dough gets the look and consistency I need, I turn off the HP.

/clatronic-instrukciya.html - these are instructions for models # 2864,2866. No. 3364 - instruction in Ukrainian.
I have # 3364, there were no instructions, I dug it out at the link above. But none of the instructions give recommendations for the combination of programs. As I understand it, many members of the forum are looking for their combinations by trial and error. If someone has experience in combinatorics on Clathronic, please share your advice. Thank you!!!

I tried many times to bake beautiful rye-wheat bread on mode No. 3 (whole grain. As a result, the roof fell off.
Then repeated attempts at dough + baking (at the same time, I changed flour, butter, yeast, reduced the amount of liquid, etc.) - the result is the same. Then I realized that "Dough" is not suitable, because after proofing in this mode in Klatronic, it seems that there is no slow heating, but immediately - the shock from baking (and the roof falls!).
As a result - I tried to bake rye-wheat in the "Normal" mode (3 hours) - and a miracle happened: the bread is beautiful, moderately high, with a flat roof!
Not believing, I read the instructions more attentively, and found that the "Normal" program is intended for baking both white and dark bread.

Good day! I have liked your stove for a long time, please tell me, but at the beginning of use does it smell for a long time? And how is the bucket cover?

I got Clatronik 2865 recently. very happy so far. but I'm worried. how correctly, in what order to bookmark products. What's liquid or flour first? It seems like the liquid is written in the instructions, but on the box I saw a picture where water is already being poured into the flour. Someone writes that it is better to dry products first, they say the oil seals from the water will flow faster, someone is the other way around. I really want it to serve for a long time. I liked it very much

I have 2864. At first I also followed the recommendations. Then she began to do this and that. Now I like it more - liquid, dry foods! So far (4 years) everything is ok, t-t-t.

I have 2864. At first I also followed the recommendations. Then she began to do this and that. Now I like it more - liquid, dry foods! So far (4 years) everything is ok, t-t-t.

And how is it correct? Science :-) :-)

Well, to be honest, I didn't have instructions in Russian - she was from Germany, a girl translated here (novice translator). It seems to be science-wet, dry ... Something like this. The friend who lives there and gave it to her is not a belmes herself in German.
Py. Sy. In general, everyone here wrote (about all HPs), what is more convenient for you, do it if the quality of the product is not affected.

Has anyone baked black rye bread? Tell me the recipe, baking schemes. I tried wheat-rye. I put the program on dough, then baking. the roof falls off

I also baked wheat-rye
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Nothing falls off. But, I liked the oven in the oven better. For my taste, the most successful recipe for "Peasant", IMHO.

I also baked wheat-rye
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Nothing falls off. But, I liked the oven in the oven better. For my taste, the most successful recipe for "Peasant", IMHO.

Which program? Or programs

Peasant-batch for "yeast", baked goods for "baked goods", the rest for "basic". But, the oven drives!

Thank you very much I will try ... and who ever made bread with homemade sourdough? and the leaven itself?

I am the owner of Clathronic 2605, I would like to have a table of modes, it is possible without translation, otherwise all links are already outdated ... please share.
And I would also like to clarify about baking rye or coarse wheat, I saw recommendations to first use the 8th program (kneading the dough), and then the 3rd (whole grain), the question arises of the 8th to completely drive out or only the first batch?

I'm 8 to the full, and then, depending on what kind of bread ... In general, I bake in the oven, there is no dancing with tambourines.

I bought a second Bomann 5002 SV bread maker, aka Clatronic BBA 3364. Clarifications to the modes, they are the same for all ovens of this company, maybe someone will be useful:
- in mode 9 (marmalade), stirring begins 25 minutes after the start of heating, in contrast to, for example, the "jam" mode on another bread machine;
- mode 10 (cupcake, cookies) with kneading!
Yes, Mode 2 (white bread) is French bread, crispy.