Baking in Zelmer 43z010

The topic of how to insert a photo is here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=73109.0

Oh, thanks to the Admin, I advised you!

well, the bread itself

Congratulations on your initiative!
I read the instructions, your oven is designed for a loaf of one weight, namely for a recipe with a flour content of 500-550 grams and a finished loaf weighing about 700 grams. Weight is not regulated in any way. Do not bake more, recount recipes, less is possible, within reason.
It is better not to take recipes from the instructions itself, take them from here, everything is checked here. Good luck! The oven must be good.
When uploading a picture, after uploading to a radical, uncheck "reduce to ....." and only then continue, otherwise when you click on the picture, nothing will increase (sorry for digressing from the topic.)

Duce, I have such a model. I bake excellent HP almost every day and I am very satisfied. By the way, if you need to knead the dough, then it is quite capable of handling a kilogram of flour (it has been repeatedly tested at EASTER, etc.), the truth must be defended later in another dish, but nevertheless it is nice that it is quite capable of kneading a large amount of dough.

Yes, when choosing and buying, I was told that this is a simple "workhorse", with a small, but the most necessary set of programs (one thing may be a pity that there is no jam program), and so everything you need is there.
Regarding the number of programs, it's like buying a mobile phone, the steeper the mobile phone, the faster you realize that its main function is to make and answer a call.
It bakes normally, now we will check for endurance in time, though rye did not work yesterday, probably with a recipe for something.
And along the way, the question is - the program "French" duration 3h 50m, 50m more than the main one, does it have more time to knead and settle the dough, is it suitable for rye?

I generally make rye dough in the dough mode ... knead, turn off the program and bake it in Bake Only. You will read about rye here in Temko, he doesn’t need kneading and 2 kneading in general. Dear Admin wrote about it perfectly.

I bake rye in French mode. Look at the recipe "the same Borodinsky", everyone succeeds. In this mode, more time is most likely not spent on kneading. and for the sediment, including the last one before baking.

Gentlemen, bakers, all the best to you and hello. I bought HP Zelmer and was very worried that I had miscalculated. The bread made from rye flour (from Elena BO) is surprisingly good, it lies for a long time (I baked a large loaf). White on whey and Italian with olive oil too, and exactly according to the recipe from the instructions. The trouble, though fixable, is one - I bake the crust on the Bake mode for 15-20 minutes. Maybe someone from the bakers will tell you at what stage it is best to remove the dough mixer, this is very, sorry, the hole is embarrassing on a small loaf. On the forum I saw that, in principle, this is possible, but when? I would be grateful for your answer. And escho, maybe someone tried the oven on Zelmera in the Super Rapid mode (the whole cycle is 58 minutes, oh, how!) And QUICK (the whole cycle is 1 hour 43 minutes) and what happened from this paradise. Thank you

The next time you bake bread, keep track of what the breadmaker is doing and in what time zone (there is a mark in the window opposite the operation that the oven is doing, it moves as the functions are performed). Record the timer readings after the second dump, if there is one in this program, in general, after the last dump, remove the mixer. Take it out and don't touch it again.
Well, why are you so confused by the hole from the spatula, it is not too visible at the bottom, otherwise the whole automation process turns out to be smarten if you "graze" this last dough before the last settling before baking.

Thanks for your feedback. I tried to track, but apparently the experience is not enough. And as for the hole, I turn out half a loaf, somehow it does not come off easily (tobish the dough mixer), as the manufacturers promised. We have to get out.

It's very strange, my parents have the same stove, so I like how the stirrer comes out easily.
You wait 5 minutes after baking (as you got the bucket), then with a stick obliquely shake the mixer in one direction or the other (well, respectively, having thrust it into the hole near the mixer) and then pull the stick obliquely.
If the agitator remains in the bucket and tore out a piece of bread, then before baking (before laying) grease the shaft with lard and put on the agitator.
Sometimes in some recipes, too, the bread sticks strongly to the stirrers, especially my mulka suffers from this.

Hello dear bakers!
Can't remove the paddle? I would have your problems!
Bought Zelmer43Z010 to bake black rye bread.
I've been experimenting since summer. Wheat-rye already turns out.
I didn’t try rye. Maybe I can't search, but I did not find any mentions of the "Brown bread" mode for Zemlera. And I bought it for the sake of this regime: there was no other "for black" in the store. Well, the instructions for this HP were written mediocrely already. In this instruction, there is not a word about rye bread at all and this mode is not.
Does anyone use this HP for rye-wheat or rye bread? How do you use the "Brown bread" mode in this HP?

TIA

How do you use the "Brown bread" mode in this HP?

How else to use it? You put everything up and wait. There are no options. Then I'll have to bake for 15-20 minutes in baking mode (perhaps I baked, the bread is heavier). I bake black bread in French mode, and baked on my own and on Zelmera in the same way.

good evening. they gave me a zelmer 43z011 bread maker. I bake white bread and constantly when the baking process begins directly, the dough falls. tell me what is the problem?

good evening. they gave me a zelmer 43z011 bread maker. I bake white bread and constantly when the baking process begins, the dough falls. tell me what is the problem?

good evening. maybe too much liquid ...

good evening. they gave me a zelmer 43z011 bread maker. I bake white bread and constantly when the baking process begins, the dough falls. tell me what is the problem?

Look for answers in the Baking Basics section, and here # , https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7690.0

How else to use it? You put everything together and wait. There are no options. Then I'll have to bake for 15-20 minutes in baking mode (perhaps I baked, the bread is heavier). I bake black bread in French mode, and baked on my own and on Zelmera in the same way.

So I mean it! There are no options, but why the regime ?!
Has anyone tried it in practice?
I myself do not want to experiment yet - there is no experience, the correct conclusions cannot be drawn from what I have received.
I read about rye bread on the forum. It is believed that such bread needs to be baked using all sorts of tricky, not at all obvious, tricks: such a mode + such a mode + ... pull it out and bake it in the oven, etc.
Everything is replete with differences in HP brands, but about the unfortunate Zelmer not gu-gu.
Dance around HP. Probably someone likes it. I am lazy. I thought I weighed the bookmark, adjusted the bun and wait. It was not there!
Really wrong with the brand of the bread machine?

Well, Ivanitch is a cunning one!

But seriously, there are no problems. You put it in and bake it. (Do not forget to bake if the crust is rather weak) And all these dances with a tambourine around the oven are optional, this is at the request of the client. First, buy an automatic machine, and then figure out how to complicate this process, otherwise everything is too simple, this is not for me. The stove is good. Don't bother. Put everything in the oven and wait. At first, control the bun for non-targeted recipes (be sure to read on the forum.) Now I just plump everything into the oven and go ...
To be honest, I haven't tried it in rye mode, I went along the beaten path - French mode. Baked from the forum recipe "The same Borodinsky" It turned out well (bake for 15-20 minutes) Bake a couple more times with semi-rye. Good at it. They were just puzzled. I'll be with my parents and see how long this mode is, I'll try to bake it (if the baking time suits me) I'll go to the November holidays, I'll write.
It seems to me that the brand of the stove has nothing to do with it. A balanced recipe, fresh yeast and that's it, bake for health (if, of course, the oven is in good order).

I mnu, too, Zemler 43Z011 bread turns out good and now I don't want to take the store

but I can't get bread half-baked help who can

but I can't get bread half-baked help who can

Eh, Nadya, it's the other way round for me - it turns out half-baked, it's easy!
Just recently I was lucky, I bought rye malt, molasses, good flour. I got into the recipes with my head. Found a rye-wheat custard. The roof of the bread sagged a little, the pores came out unevenly: small below, more and more on top and looser bread. By 4 to taste, but for some reason it hardened faster than the "forum Darnitsa" wheat-rye. Once it was stale, it means that the family did not eat it quickly - that's 4, not 5!
Quiet despair is caused by the search for a recipe, people sometimes change sugar for honey, then suffer how to replace molasses and malt. but here everything is there, but ... there is no happiness!

Eh, Nadya, it's the other way round for me - it turns out half-baked, it's easy!
Just recently I was lucky, I bought rye malt, molasses, good flour. I got into the recipes with my head. Found a rye-wheat custard. The roof of the bread sagged a little, the pores came out unevenly: small below, more and more on top and looser bread. By 4 to taste, but for some reason it hardened faster than the "forum Darnitsa" wheat-rye. Once it was stale, it means that the family did not eat it quickly - that's 4, not 5!
Quiet despair is caused by the search for a recipe, people sometimes change sugar for honey, then suffer how to replace molasses and malt. but here everything is there, but ... there is no happiness!

you at least get something, but I just bought it and I have a terrible panic, I can't even get the usual white bread, it's some kind of undercooked inside, maybe someone has a recipe for simple white bread

nadegda21112006, Ivanych-Z - don't panic! Everything will work out, you just need to get used to your "miracles of technology", someone succeeded the first time, someone from the 10th, but everyone succeeded!
Hope how do you measure the amount of ingredients? Even when measured with scales, flour, depending on the brand, can give a different bun. Read Temka about the correct kolobok https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=7271.0 you seem to have too much liquid.
Ivanych-3 look for Gashin rye (for example: rye without anything) very masculine rye bread, there are practically no failures.

I have been using a zelmer for more than six months - there is only one drawback - + 1kg per month on the waist !! : girl_haha: Bread began to turn out almost immediately (but before starting baking I studied this site.) The only thing that did not work out very well was rye bread. It seemed to me that it took more time to bake than this oven can give. Although this is rather nit-picking. White bread in different variations is almost always lush and tall (under the lid) I also tried to make orange jam - very tasty.
P.S. Almost all recipes were taken here. Very tasty bread "Snack" from!

Try rye bread with kefir instead of sourdough. True, I have not Zelmer, but Cameron (from Eldorado) and a recipe with kefir from the instructions: for 0.75 bread 120 ml of kefir, the rest 130-140 ml of water (this is less than according to the recipe, with more water "roof" fails). At first, if possible, watch out for the formation of a bun, that is, so that the dough does not blur (excess water), but is an even bun after the first kneading. When there is not enough water, the bun is uneven with breaks. If you follow, then when kneading, you can either, in the 1st case, add flour, or, in the 2nd, add water on the contrary. And yet, for baking I use the classic mode for white bread instead of the special one for rye (which is longer).Experiment!

Rzesha! Thanks for the advice with kefir. I was making rye bread on whey, and apparently overflowed the liquid - the lid sagged. I will consider your advice for the future! Thank you!

bought a stove, but there is no specific mode of "rye bread" in it, there is a basic one .. Now the question is ripe - to bake black bread on it or what? and in what mode? Because there is no recipe in the miracle book (and in general, how are the recipes in this book?

hmm ... put the dough .. here I discovered that we only had one batch in the oven, not 2 ...
and yet, I'm thinking .. how not to overdo it with flour? the dough should NOT AT ALL to stick to the walls? it's pretty cool ..;) I'm just afraid that it would not come out completely wooden for me ...

Feel free to take recipes for rye bread from our website, everything has been checked many times.
And about the dough ... read "Baking Basics" a lot of questions will disappear at once

And I did not like the bread from this oven, it seemed to be baked and rose (but not very much), but not tasty. It is somewhat sour, the crust is not crispy, a little sticky inside, to be more precise, not fluffy. I would say like in a store. In short, something is not right, but in what reason I can not understand.

HELLO EVERYBODY!
IN THE NUMBER OF OWNERS OF ZELMER INCREASED!
ON NG AND I BECAME A NEW-NEW OWNER OF THE 43Z010 MODEL (I WANTED KENWOOD 450, BUT THERE, DO YOU UNDERSTAND, THERE IS NO YOGHURT FUNCTION LIKE THE NEW LG MODELS. BUT THEREFORE I CHOOSE BY PRINCIPLE A) IS CHEAP AND CHEAP AND COMBINE).

REPORT:

- FIRST BREAD -
BEAUTY - ALMOST STRICTLY ACCORDING TO THE INSTRUCTIONS IN THE "WHITE BREAD \ BASIC \ BASIC" MODE WEIGHT 500G; BROWN - DARK; FLOUR IS SOMETHING OLD, I ADDED 2 STEPS FROM HIMSELF. L. OAT FLOUR "DOBRODIYA" YEAST SAF-MOMENT, THE COLUMN WAS PERFECT FROM THE FIRST TIME)).
THE RESULT - BREAD BRICK, MEDIUM CRUSH, GREATED NORMALLY, PROPEXA NORMALLY, THE ROOF IS ABSOLUTELY FLAT, THE SAME COLOR AS THE SIDE.
HERE I GOT BURNED ((((

- SECOND BREAD = LOT OF INSTRUCTIONS, YES HEALTHY FORUM
BEKLA - VERY STRICTLY ON "The simplest white bread from wheat flour" FROM RUM
IN THE MODE "WHITE BREAD \ BASIC \ BASIC" WEIGHT 700G; BROWN - DARK; I weighed EVERYTHING ON EL WEIGHTS, THERE IS A FUNCTIONALITY IN THE KENWOOD COMBINE (HIDDEN ADVERTISING), I BOUGHT FLOUR FRESH, THE SAME LUHAN'S "GOODBODY", "WHEAT BREAD MIXTURE, BAKED MOUNTAIN BAKERY FOR MOTE , But in vain.
RESULT - BREAD BRICK, SUPER LOAD! THE COLOR IS NOT WHITE (MAYBE THAT IN A MIXTURE OF FLOUR AND HIGHER, AND 1ST GRADE, DRY MILK), THE ROOF IS THE SMALLEST CONCURRENT, IT WAS GOOD, PROPEXA WELL, THE ROOF IS LIGHTER THAN.
HERE I, NATURALLY, ENCOURAGED)))))))), WE TRIED THE BREAD, WE TRIED AND IT WAS ALL OUT. ... ... AND THIS DAY I WET

- THIRD BREAD = FORUM FORUM
PEKLA - ON "The simplest white bread from wheat flour" BY ROMA
IN THE MODE "WHITE BREAD \ BASIC \ BASIC" WEIGHT 700G; BROWN - DARK; EVERYTHING THROUGH EL SCALE, FLOUR IS THE SAME LUGANSKAYA "DOBRODIYA" "WHEAT BREAD MIXTURE FOR BAKING", YEAST SAF-MOMENT, BUT THE FLOUR IS A LITTLE INCREASED, THE BALL SUPER !!!.
I ADDED SAFFRON FROM HIMSELF AND REPLACED RAST OIL FOR "ANRI" "RED OIL CAROTINO"
THE RESULT - A PLEASANT YELLOW COLOR POOL, ROOF URAAAA !!! Conveying, came up well, propexia well, the roof is the same in color as the sides (besides, on top of a cotton towel).

And I NUMBERED MYSELF TO THE TITLE OF THE GURU OF BAKERY.
THE BREAD WAS STILL COOLING OFF, AND I RUNNED TO THE STORE AND BOUGHT ANOTHER LUGANSKAYA FLOUR "DOBRODIYA" "WHOLE WHEAT WHEAT FLOUR".
I WILL SLEEP BREAD ON SQUARE.
DUMP WITH WHOLE GRAIN ON SQUARE ALSO UNSUBSCRIBE.
GOOD LUCK TO ALL!!!! AND HLEBUSHKOV !!!! AND THIN WAIST !!!
The rules of our forum prohibit posts with such letters. Please use regular font.

but I can't get bread half-baked help who can

how to measure 450g flour

marisha111, is there a faceted glass? It contains approximately 160-180g of flour, depending on the flour. Put it better less, and if the bun is liquid, then add flour in a tablespoon to the required consistency.

Please tell me rye bread is baked only with sourdough? Put the ingredients for rye bread in the rye bread program and the oven only preheats and does not bake.

[lyubas]

Please tell me rye bread is baked only with sourdough? Put the ingredients for rye bread in the rye bread program and the oven only preheats and does not bake.

no, not just leaven. You have, apparently, warming up the first half an hour or so on this program (I do not have a zelmer, but everyone is warming up the ingredients on whole grain), waiting - there will be a kneading.

shl.lyubas... and welcome to the forum!

Hello.
Please write the Zelmer cake recipe and program number (for 43z011).
Thank you.

Greetings! Now I also own the 43z011 model.

Why is the power of 715 W (sometimes 750max) written everywhere on the Internet, although I have 660 on the box and on the bottom of the device on the bottom of the sticker the same number 660?
Although the model is 43z011 and is the same as in the pictures, the instruction is really better (newer IMHO) than the one downloaded from the Internet in pdf format (specifically for 43z011).

Link to the office. info models 🔗

The first baking (for the 1st main recipe from wheat flour) turned out to be a little dense, plus in the middle of the baking mode the top cracked, the crack widened greatly and baked so; the crust on top turned out to be lighter and less dense than on the sides and bottom ... (it may have risen badly, there is nothing to compare with). Although everything was done strictly according to the instructions, the weight was measured with the help of ate. scales, liquid with the help of a native measuring cup ... It tastes good.

Now we will try further new recipes from this forum.

The instructions for my hb say something like "heat-resistant fat". Animal fat has not been sold in our country for a long time - what can be used to replace it?
And you need to lubricate it periodically - supposedly this extends the life of the non-stick coating. Does anyone do this at all, or can you score on this fad?

Does anyone do this at all, or can you score on this fad?

To score exactly. The non-stick coating (if it is of good quality) does not require any added fat when cooking in such a product. The same, I think, applies to X / n. I personally never grease the bucket.

... Animal fat has not been sold in our country for a long time ...

the same fat, lard.
butter probably also belongs to animal fats.
but on the merits of the question - I do not represent this process.
wash the bucket, dry it, grease it and wait for the next use?

no need to lubricate, and everything will be fine

I also have model 43z011. and I found out that there is no just baking mode here, in what mode do you bake cupcakes and is it really the minimum baking time of 1 hour 50 minutes?

I greased with vegetable oil and heated in the oven for 10 minutes. and from time to time I will do the same

I also have model 43z011. and I found out that there is no just baking mode here, in which mode do you bake cupcakes and is it really the minimum baking time of 1 hour 50 minutes?

There is a "Baking" mode - "BAKE ONLY"

There is a "Baking" mode - "BAKE ONLY"

So this is for frying the crust or can you just bake on this function ??

So this is for frying the crust or can you just bake on this function ??

Yes, you can bake

Tell me what baking programs are in this model?

Tell me what baking programs are in this model?

Basic - Basic - 3 hours
Rapid - Fast baking
Sweet - Sweet pastries
French - French - 3 hours 50 minutes
Yeast free - yeast-free dough - 1 hour 50 min
Whole wheat - Whole wheat bread
Dough - Dough for pies and cakes
Bake only - Roasting the crust (Baking) - 1 hour
Modes where the time is not indicated, I have not tried it yet

In fact, you can find out the time for all programs, but without using any - simply by selecting with the buttons - the display will immediately display the program execution time.

In fact, you can find out the time for all programs, but without using any - simply by selecting with the buttons - the display will immediately display the program execution time.

Well, yes, this is so, but the total time does not give anything, it is important what is done there in the mode and how long it takes. According to the modes where the time is indicated, I know this. Can you describe the rest of the modes?

Hello everyone. please tell me the recipe for the cupcake. in what mode should it be baked? I have HP Zelmer 43z011.