Bread maker Moulinex OW3101 Uno

[Bread maker Moulinex OW3101 Uno]

Bread maker Moulinex OW3101 Uno

General characteristics
Power 650 W
Maximum baking weight 1000 g
Baking weight adjustment yes
Loaf baking form
There is a choice of crust color
There is a timer, up to 15 hours
Maintaining temperature is, up to 1 hour
Programs
Number of baking programs 15
Kneading no dough
Accelerated baking is
Wholemeal bread is
There is jam
Gluten-free baked goods are
There is wheat bread
Rye bread no
There are sweet pastries
Additional Information
Dispenser no
Case material plastic
Dimensions and weight
Dimensions (WxHxD) 356x408x356 mm
Weight 5.8 kg

1. White bread
2. Fast baked bread
3. French bun
4. Wholemeal bread
5. Wholemeal instant bread
6. Sweet bread
7. Sweet bread, quick baked
8. Super quick bread
9. Gluten Free Bread
10. Bread without salt
11. Baking
12. Fresh dough
13. Cupcake
14. Jam
15. Unleavened dough for pasta

became the owners of such a stove today.
we tried to bake ordinary white bread according to the standard recipe - it turned out well, but inside it was a little raw ...
but after 20 minutes, when the bread cooled down, this was no longer noticed (most likely because they pulled it out immediately after cooking - and on this forum they read that it is better to wait an hour after cooking) ...
put on the timer the same white bread for the night, but with the expectation that after cooking it will stay in the oven for another hour ... tomorrow morning we'll see what happens

PS By the way, please tell me who knows how wheat flour is translated from grams to ml?
and then a measuring cup in ml, and the recipes are written in grams ... in the internet they found old that 100 ml of flour is 70g. is it true?

mass of different products in 100 ml
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=354.0

, but inside was a little raw ...
but after 20 minutes, when the bread cooled down, this was no longer noticed (most likely because they pulled it out immediately after cooking - and on this forum they read that it is better to wait an hour after cooking) ...

It was not raw bread, but you did not let it cook completely. After taking it out of the stove, processes are still going on in it, and you prevented them. In the next. just let it cool completely and there will be no dampness

[PS a little more about the stove: they left it overnight, the dough interferes quietly, so it doesn't cause problems at night]

It was not raw bread, but you did not let it cook completely. After taking it out of the stove, processes are still going on in it, and you prevented them. In the next. just let it cool completely and there will be no dampness

Thank you! and the truth is, if you let the bread cool down, then there is no dampness at all

mass of different products in 100 ml
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=354.0

thanks, helped a lot!
PS a little more about the stove: they left it overnight, the dough interferes quietly, so it doesn't cause problems at night

Tell me, is there rye bread in this model?

there is no "rye bread" mode ... we use the regular bread mode, or you can separately (knead the dough, wait until it rises and bake), depending on the recipe

Good day. Questions to the owners. Where can I find and download instructions for this oven? Or at least a list and description of programs? Does this oven have a programmable mode?

It's a pity that for a month and a half there was no answer ...

cooked three times
1) a very tough crust inside like nothing but not baked in places
2) I will not tell at all
3) cupcake --- it feels like the hammered dough was not baked well, and it did not rise just like plasteeline (they did exactly the same according to the instructions for the stove) on top of the pale sides like crispy
1,2,3 - this is one program who did not understand))
I would like to hear advice ...so that there is still confidence in the quality of products ...

Forget about the instructions for the stove, it was written by stoned nuclear physicists Look for recipes on the forum. I wrote for myself one under white bread, for black - I gave birth myself. I also use them. To take care, I advise you to use mode number 6, in it the crust is not so thick and even a kilogram loaf is baked deep into it.

Forget about the instructions for the stove, it was written by stoned nuclear physicists Look for recipes on the forum. I wrote for myself one under white bread, for black - I gave birth myself. I also use them. To take care, I advise you to use mode number 6, in it the crust is not so thick and even a kilogram loaf is baked deep into it.

Thanks, I'll try, give me a couple of recipes with direct links, otherwise so many products have already been translated ..... I want a simple bread and a cupcake like "Sverdlovsk"

[The black:]

The black:
water - 300 ml (hot)
apple cider vinegar - 50 ml
butter - 30 grams
salt - 1.5 teaspoons
ground coriander - 2 teaspoons
kvass concentrate - one and a half tablespoons
wheat flour - 250 grams
rye flour - 250 grams
dry yeast - 2 teaspoons

I poured salt into the hot water, threw oil, poured vinegar and kvass concentrate. He prevented it to dissolve, added flour and ground coriander. He baked in the mode No. 4, weight - 1 kg, light crust.

White:
warm water - 150 ml
milk - 150 ml
salt - 1 teaspoon
sugar - 1 tablespoon
vinegar 9% - 1 teaspoon
vegetable oil - 1 tablespoon
wheat flour - 500 gr
dry yeast - 1.5 teaspoons

I bake in mode No. 6, weight - 1 kg, light crust

I don’t mess with cupcakes, I didn’t succeed, I’d better buy a ready-made one

I have such a bread maker, it bakes great, and according to recipes from the instructions and from the site
made the usual white, French, sweet, Darnitsky from Fugasca, with sausage and cheese, kneaded the dough on dumplings. I haven't let you down yet, pah-pah ...

I have such a bread maker, it bakes great, and according to recipes from the instructions and from the site
made the usual white, French, sweet, Darnitsky from Fugasca, with sausage and cheese, kneaded the dough on dumplings. I haven't let you down yet, pah-pah ...

from a book of color recipes or from a black and white instruction which I meant about b.

I don’t know how you bake .... the cupcake is higher in the picture, everything is according to the instructions ... even on gramules, exactly the same electronic scales I had to buy ... tell your secrets then once you are all right, what and how to put steps here .. ..

Hello dear bakers, welcome me into your ranks. I really asked questions right away, I already have a cold-print LG HB207JE, everything seems to be nothing, but 1-there is no separate program-BAKING. 2-rather weak in power 550 watts, in summer it bakes normally, but in cold weather the problem. So I would like to buy one more assistant, I am looking closely at Moulinex OW 3101, but I can’t find any instructions anywhere, or even a complete description of the programs located on the control panel. I have a request to you, if it is not difficult for anyone, write the programs performed by this stove. Interested in separately BAKING: (since what time), and that is, the ovens the BAKING program starts from 60 minutes, and this is not very convenient. Is there a batch of unleavened dough (15 MIN) and in general how is it in general at work. A BIG THANKS to ALL who answered in advance.
.

Hello dear bakers, welcome me into your ranks. I really asked questions right away, I already have a cold-print LG HB207JE, everything seems to be nothing, but 1-there is no separate program-BAKING. 2-rather weak in power 550 watts, in the summer it bakes normally, but in the cold there is a problem. So I would like to buy one more assistant, I am looking closely at Moulinex OW 3101, but I can’t find any instructions anywhere, or even a complete description of the programs located on the control panel. I have a request to you, if it is not difficult for anyone, write the programs performed by this stove. Interested in separately BAKING: (since what time), and that is, the ovens the BAKING program starts from 60 minutes, and this is not very convenient. Is there a batch of unleavened dough (15 MIN) and in general how is it in general at work. A BIG THANKS to ALL who answered in advance.
.

🔗
look here Technical specifications and read reviews on YandexMarket ...

Thank you, I read this, not all the characteristics are given there, I would like to personally get answers from the users of this device

Who can say anything good about this HP?

I will buy it, according to reviews, it suits the necessary programs, the price of 3500-4000 is quite acceptable compared to the same Panasonic which is 2 TWO times more expensive

[lizetta]

Tell me plz what does it mean in the color of the recipe book, which indicates the amount of yeast in K. L

lizetta
Most likely, the recipe book is just a typo and means teaspoons-h. l. ... On the other hand, to. l. maybe toofey lburn ...

from a book of color recipes or from a black and white instruction which I meant about b.

I don’t know how you bake .... the cupcake is higher in the picture, everything is according to the instructions ... even on gramules, exactly the same electronic scales I had to buy ... tell your secrets then once you are all right, what and how to put steps here .. ..

There are absolutely no secrets. I bake from black and white instructions, weigh them on a scale.
Sometimes I add flour, I follow the bun. But it depends on the flour.
I haven't baked a cupcake yet. But I made sweet with raisins (according to the recipe from the b / w instructions), it turned out like cake.
But from the colored instructions I baked honey bread - it did not work out. Firstly, I added 4 spoons of flour, and it rose poorly, although it was still tasty.
In the evening I will bake Darnitsky from Fugaska (from this site), I will fix everything and lay out exactly in grams and with photos

vopschem according to other recipes, delicious abaldenny bread is obtained and according to the book, b. (instruction) nothing at all worked out

From now on, I am also the lucky owner of this miracle of the stove.
Recipe No. 1 500 grams, only with natural milk instead of dry

[antonvelma]

antonvelma Very nice And I'm in a service center, though not entirely household, but electronics
If there is an opportunity and desire, post instructions from other HP Thank you

Tell me plz what does it mean in the color of the recipe book, which indicates the amount of yeast in K. L

The colored instructions for the unit on page 159 contain the yeast conformity plate in c. L. (coffee spoons) and in grams. I myself just bought a bread machine - I'm sitting, studying the instructions .. also hung on these K. l.

vopschem according to other recipes delicious abaldenny bread is obtained and according to the book b. b. (instruction) nothing at all worked out

Excuse me, can you link to recipes? Or write here.
Thank you!

Hello everyone!!! Yes, please, we bought a few simple proven recipes for this stove today, and tomorrow the hunt for the festive table of delicious bread, you yourself understand that it is not that day to devote it to finding and learning recipes)) Thanks in advance!

Hello everyone!!! Yes, please, we bought a few simple proven recipes for this stove today, and tomorrow the hunt for the festive table of delicious bread, you yourself understand that it is not that day to devote it to finding and learning recipes)) Thanks in advance!

No problems! Please check the recipes of our users in the section "The simplest bread (by models of bread makers)", including for Mulinex https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=499.0

Bake delicious homemade bread for health!

Thank you, but this particular model is not there, or I don’t understand something, sorry), but I’m a sooo novice baker)

Thank you, but this particular model is not there, or I don’t understand something, sorry), but I’m a very novice baker)

The quality of bread does not depend on the model of x / oven, the principle is almost the same for everyone! Choose a recipe and bake, and the author of the recipe will help and advise

And there is no need to be afraid of the x / stove, this is only a baking tool - and we bake bread ourselves!

Look at the recommendations of this topic again 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

Thank you, it comes a little)), but about baking on the "main", they write, 3.50 and more, but for me, it's 3.09, what about this?

Thank you, it comes a little)), but about baking on the "main", they write, 3.50 and more, but for me, it's 3.09, what about this?

Put food in the x / oven, turn on the main mode, track the flour / liquid balance and wait for the finished bread!

[Natsef]

Natsef, I baked this recipe https://Mcooker-enn.tomathouse.com/in...m_smf&topic=596.0#msg3997, it turned out very well! If you like gray bread, then try it. Baked on the 1st program for 1 kg of dough (the recipe does not indicate the yield of the dough, I just compared it with the amount of flour in a black and white book with recipes for our HP). I added a couple of tablespoons of flour over and above the recipe during kneading, because the dough seemed too sticky, but then I read that rye bread is stickier.

[White:]

White:
warm water - 150 ml
milk - 150 ml
salt - 1 teaspoon
sugar - 1 tablespoon
vinegar 9% - 1 teaspoon
vegetable oil - 1 tablespoon
wheat flour - 500 gr
dry yeast - 1.5 teaspoons

I bake in mode No. 6, weight - 1 kg, light crust

I don’t mess with cupcakes, I didn’t succeed, I’d better buy a ready-made one

First of all, I want to thank you for the wonderful white bread recipe! I bought a bread maker for the first time and this was my FIRST experience in baking in KhP. I will say even more: it was my first successful experience with yeast dough. Before that (ashamed to say) for 15 years I tried to portray something in the oven, but it did not work. And even if the dough rose, it fell during baking. But in the Mulinex Uno bread maker, everything turned out according to the specified recipe the first time! The bread was baked completely, took off (and did not rise) to the very lid, the taste is amazing ...



Inspired by a successful experience, yesterday I tried to make a cupcake from an instruction book (black and white). There this cupcake is called lemon pie. I used to try to bake charlottes and muffins in the oven, but they stubbornly did not rise. I read the reviews on this forum and was already upset that cupcakes in Moulinex do not work. But no! It turned out great: at first the cake was almost at the very bottom of the bucket, but then it began to rise ... And the aroma ... In general, they crushed a kilogram of this cake for a sweet soul) Next time I will add raisins. And the recipe itself is (from a black and white book):
Beaten eggs - 200 g (about 4 pieces)
Sugar - 260 g
Salt - 1 pinch
Butter, softened but chilled - 90 g
Lemon zest - 1.5 lemons
Lemon juice - 1.5 lemons
Wheat flour - 430 g
Baking powder 3.5 tsp

Beat eggs with a mixer with sugar and salt until high white foam, pour into a container. Add oil, zest, juice. Sift flour and mix with baking powder, pour it CLEARLY IN THE CENTER of the container. Set mode 13 (cupcake) and enjoy the flavors))

Here is a photo: the crust turned out to be a bit thick, but I went to the kindergarten to fetch the child, and the cake stood for an hour on the warmer and another half hour until I returned home. Because of this, it probably turned too brown on the side along one line (seen in the photo of the whole cupcake), it did not affect the taste in any way))

I would also like to say about the bread machine itself. After reading the bad reviews about Moulinex, I doubted for a long time between Kenwood and Panasonic. But chance decided everything. The husband poked his finger at the Moulinex Uno model and said that he would only take this one. I liked it externally. Arriving home, I read that, like, heat comes out through the viewing window and in general it needs to be covered with foil. Didn't do any of that. But with great interest I watched the dough stir, how the bun in yeast bread rises, the cake rises ... Everything is under control. The only thing I highlight with a small flashlight is to make it easier to see))

The bread maker is on the third day and already has 2 successful experiences. Today I will bake black bread according to Mykil's recipe.

And, I also wanted to say: everywhere they write about the need for electronic scales. So I don't have them. I use the measuring containers that were in the Moulinex package - this is for proportions in ml. And when you need to weigh in grams, then I have another jug ​​with risks for sugar, flour and water.When it was necessary to measure the oil, I divided the whole pack mentally and cut off the necessary part. And everything works out the first time. Despite the fact that I myself am a left-handed mistress in both hands. My husband and sons are in a pleasant shock how I manage to bake like this.)

PS Please do not judge strictly, I am completely new to baking in KhP.

I recently bought a Moulinex OW3101 bread machine, I wanted to know why vinegar was added to the dough, nothing is written in the instruction book about vinegar.

I recently bought a Moulinex OW3101 bread machine, I wanted to know why vinegar was added to the dough, nothing is written in the instruction book about vinegar.

Read on the forum about the technology of making rye bread, it should be written there.

It’s very eager to bake a kilogram muffin right now, but you don’t have any baking powder, how can you replace it in this case?
will this work:
1h l. soda
1 tsp citric acid
1 tsp flour
?
if it does, how to use this mixture correctly? just dry and pour it into flour?
Thank you

Okay, I didn’t wait for an answer, I baked some bread, while HP was resting - I’ll go to cook the ingredients for the cake. how everything will end - I will report by hook my fingers!

So...
while the cupcake is in the oven, I decided to unsubscribe
of course I doubted that HP would knead the dough without a drop of water. But, in the end, when she kneaded it, it became LIQUID. In the sense of a bun, no, the dough spread evenly over the bottom of the mold.
Since I do not know if this is correct or not, but I find out in 1.5 hours, then I just spread my thoughts
This is the consistency

to be continued

while I was running from the kitchen to the bedroom and back, while I was writing the previous post, figuring out how to insert a picture, the cupcake began to rise! I really thought that this would not happen, since the dough was too thin
and I had to improvise with baking powder
but now I see that the cupcake is growing! there is about an hour left until the end of the program, doubts are gradually disappearing. it remains to wait and hope that it will be baked inside ...



to be continued!
PS Sorry, that I am constantly writing here, but this is my first cupcake and I was inspired to take it up by the reviews and descriptions of our hostesses, one-forum women, and now I have a lot of emotions that I want to share while they are still warm!

All! DONE!
Oh, he turned out to be nigretosik! Wait he is wrapped in a towel, let him stand a little, rest
here, look at the handsome man

a little flour is visible in places
experience may be required, but ...
THIS IS MY FIRST CUPCAKE!

Yes
it should be noted that when beating eggs with sugar, I did not hold the bucket and half a glass of this mass scattered around the kitchen))
I had to make an adjustment to the recipe, that is, I threw 400g of flour. instead of 460gr.
in general, while I am writing all this, I hear a hasty crunch behind my wife's ears ...
I'll go and help her eat
Thank you all and enjoy the bakery!

PS This is the tastiest muffin I've ever eaten, and even more so !!!
P. P. S. It will be necessary, probably, next time (and it will be necessary!) To add raisins or prunes, chtol

Hello everyone, it's me again :)
The cupcake was approved by the mother-in-law, so I can recommend it to everyone)
I just thought, Easter holidays are coming up, I would like to pick up a good recipe for making pies. Can anyone share?

Tell me, please, I want to add sesame or sunflower seeds to the bread, how to do it right to make it tasty and aesthetically pleasing? Thank you waiting for an answer.

Tell me, please, I want to add sesame or sunflower seeds to the bread, how to do it right to make it tasty and aesthetically pleasing? Thank you waiting for an answer.

I would add sunflower seeds to the dough after kneading when the oven beeps. And sprinkled sesame seeds on top right before baking. I slightly moisten the top of the bread with wet hands so that the sesame does not crumble.
Although sesame seeds can also be added to the dough)
Just try to add a little at first, a total of no more than 1-2 tbsp. l. The amount of dry additives affects the quality of the bun.

I bake only black bread with seeds ... I tried different recipes, different bookmarks ... and in the end I brought three together and added my own to them ..I brought it to work today, everyone is delighted ... I used to put the seeds on a signal. And now I put everything together, because it seems to me that somehow it does not evenly interfere with the dough at the signal ... I get black bread with additives .. and I put everything in a row.
The recipe is this:
320 grams of mineral water (I took Mercury and warmed it up a bit in the microwave)
In it (and not as according to recipes), I put 2 tsp. dry yeast (this is how my dough turned out more magnificently)
Apple cider vinegar 2 tbsp l.
Mustard oil 2 tbsp l.
Sugar 1.5 tbsp l.
Kvass wort concentrate 1.5 tbsp. l.
Ground coriander 2 tsp
Bran 2 tbsp. l.
Sunflower seeds 2 tbsp. l.
1/3 cup raisins (pre-soak in water)
Rye flour 290 gr.
Flour of 2 grades 100gr
Flour of the highest grade 100 gr.
Salt 1.5 tsp
Baked on program 4, light crust, weight 1 kg.
When the display shows 1:50, I smooth the top with my hand soaked in water.
Even adding cumin seeds 1 tbsp. l.
It seems that I have not forgotten anything ... The experiment will continue ...

White:
warm water - 150 ml
milk - 150 ml
salt - 1 teaspoon
sugar - 1 tablespoon
vinegar 9% - 1 teaspoon
vegetable oil - 1 tablespoon
wheat flour - 500 gr
dry yeast - 1.5 teaspoons

I also slightly corrected this recipe already ... an excellent recipe, thanks to the author .. But now instead of milk and water I put a potato broth cooled to room temperature 300 ml ... Sometimes 300 ml of water and 2 tbsp. l. dry milk ... And there is always less flour, the bread is lighter .. Instead of 500 grams, I put 450 grams of flour.

[pchelka_nat]

pchelka_natWhat yeast do you use?

while I practice only on dry yeast .. I have baked for a couple of months .. But I'm already head over heels in love with her .. I tried several types .. But for now I prefer to take small bags .. yeast in them does not have time to weather open open. . and the dough always rises well .. Produce l Indigo .. I also buy spices from the same company.

White:
warm water - 150 ml
milk - 150 ml
salt - 1 teaspoon
sugar - 1 tablespoon
vinegar 9% - 1 teaspoon
vegetable oil - 1 tablespoon
wheat flour - 500 gr
dry yeast - 1.5 teaspoons

I also slightly corrected this recipe already ... an excellent recipe, thanks to the author .. But now instead of milk and water I put a potato broth cooled to room temperature 300 ml ... Sometimes 300 ml of water and 2 tbsp. l. dry milk ... And there is always less flour, the bread is lighter .. Instead of 500 grams, I put 450 grams of flour.

I, too, now bake only according to this recipe. noticed that dry yeast does not lift breads as well as yeast in a cube ...
there are no weights, but they need to be thrown about 13g. I do this: I take a 100g cube. I divide it into 9 parts by eye (so I immediately leave the strips with a knife so that I can measure them on them in the future) and gently grind such 1 part with dry fingers into flour when everything is already in the bucket. The bread rises very well.
only I don’t understand, 10 minutes before the end of baking, the roof of the bread for some reason falls a little. it has never been possible to achieve that the roof does not fall, it does not depend on the type of yeast ... since there are no scales, then 500g. I pour flour using a measuring cup, on which a scale for flour is applied.

And I decided to gradually switch to "live" yeast .. As for the roof of the bread .. according to my observations, it depends on the temperature of the liquid being poured. If you make it hotter, then the roof of the bread falls off ... I'll watch it ... But I bake this kind of black bread for myself ..