Baking in Moulinex OW-3000

Thank you very much, you reassured me, but still something confused me: before the 3rd batch, the bun was even, but as it was knocked out, it deteriorated. The finished bread turned out to be slightly oblique. but tasty, baked evenly, like bread. which we sell as "Skuratovsky"
Thank you again for your help and advice, now I will try further for the time being according to the recipe.

If the bun is slightly skewed, then BEFORE the last rise, you can safely open the bread maker and "level" it with your hands.

I do this if there is such a need - the "crookedness" of the kolobok. Wish you luck!!!

:) Once again, many thanks for the advice, I do everything, but I still have questions, I hope for answers: 1-is it possible to bake pure rye bread on my oven? if yes, I would like to receive a detailed recipe; 2-where to find the so-called whole flour with bran? if rich in bran bread recipes, my gratitude is endless
The so-called peasant bread was baked on the 2nd program, everything turned out well, thank you all for your support
Congratulations to all a Merry Christmas! Health, success and fulfilled hopes! With gratitude-Marina

Please share your experience, how does anyone bake cupcakes on a baking powder, on which program? I knead the dough by hand and then turn on program 10 Baking. Maybe you can do it differently?

Everyone already knows everything, and the recipes on the site are not only for a specific stove, moreover, specifically for your stove, look in the top about Moulinex - there are some recipes for cupcakes with detailed descriptions.
Search button and everything is in your hands

No, there is no description of baking cupcakes in the "Cupcake in Moulinex" branch. Therefore, the dough must be kneaded by hand and baked in the "Bake" mode. The only way...

No, there is no description of baking cupcakes in the "Cupcake in Moulinex" branch, unfortunately, it does not quite fit the Moulinex 3000 model, since it does not have the "Cupcake" program. Therefore, the dough must be kneaded by hand and baked in the "Bake" mode. The only way...

And just today I was baking one cupcake from there, it turned out wonderful, I did not even notice that I had kneaded it by hand. Don't you have a Baking program?

Yes, this is a drawback, and my child loves cupcakes - so I'm trying to find something optimal! And no one tried to bake a cupcake in program 5 "quick bread", the time there seems to be the same as in the "cupcake" program in other HP ???

You haven't read the cupcake topics very carefully. there it was discussed that kneading can be done on the "Fresh dough" program (the one for dumplings), and then turn on the baking.
Itself did not bake like that, but they say it turns out no worse than kneading with a mixer. In general, this option is suitable for everyone who does not have a special program "Cupcake" or "Cake".

You haven't read the cupcake topics very carefully. there it was discussed that kneading can be done on the "Fresh dough" program (the one for dumplings), and then turn on the baking.
Itself did not bake like that, but they say it turns out no worse than kneading with a mixer. In general, this option is suitable for everyone who does not have a special program "Cupcake" or "Cake".

I read carefully, I saw this advice !!
I'm asking about program # 5 !!!
natalka, if you had (or have) Moulinex 3000, how did you bake the cake?

And just today I was baking one cupcake from there, it turned out wonderful, I didn't even notice that I had kneaded it by hand. Don't you have a Baking program?

I have the "Baking" program, I use it most often for baking rye bread. And for cupcakes I have a program called "Keks" where HP kneads and bakes itself. I understand you baked a cupcake from my branch? Well, did you like it?

For comparison, those who do not have the "Keks" program - In Moulinex 2000 this program consists of 30 minutes of kneading and 1h20 minutes of baking.

I understand you baked a cupcake from my branch? Well, did you like it?

Quite right, thanks, I liked it very much (I didn’t have time to try it out) I just carried it to my neighbor while it was still hot (I appreciated it that was not even cold) came, and a small piece was waiting for me ... even the dog tried that they didn’t have time to put it down

:) Once again, many thanks for the advice, I do everything, but I still have questions, I hope for answers: 1-is it possible to bake pure rye bread on my oven? if yes, I would like to receive a detailed recipe; 2-where to find the so-called whole flour with bran? if rich in bran bread recipes, my gratitude is endless

Look at the topic here, there are addresses, I'm going to go there
https://Mcooker-enn.tomathouse.com/in...smf&Itemid=26&topic=996.0
Rye is also interesting to bake - while I'm trying on the recipe for "Rye bread with dried fruits" I'm thinking about the current, which program to use .. I'll probably try sweet - program 4 or fast (1st option) and just knead in program 6, and then turn on the baking ( 2nd option) ..

I have never baked quick bread, but it's interesting ..
Who baked, tell us your impressions ..
I mean not only program 5 "quick bread", but also the button "quick bread", where we select the crust. From the instructions, I realized that when you select this button on almost any program, you can make an accelerated version .. Who tried it?

I used 1 program "fast" I baked milk bread from recipes for HP! I even put candied fruit on the signal! The bread turned out to be very tasty, although it was my first! (You can see the photo in the gallery!)
Now I don't use this function unnecessarily.

Good people, tell me how to measure flour with this measuring glass in Moulinex. The description does not say anything about this. Why should we buy scales now for the stove?

Good people, tell me how to measure flour with this measuring glass in Moulinex. The description does not say anything about this. Why should we buy scales now for the stove?

Alas ... We need scales ... You can do without them, but then quite often there can be failures ...

And how to use a measuring cup - see "Baking Basics". It's on the left - see? There is a link "Forum". It's easier for you to find it.

Please share your experience, how does anyone bake cupcakes on a baking powder, on which program? I knead the dough by hand and then turn on program 10 "Baking". Maybe you can do it differently?

Is there really a baking program in our library? It seemed to me that the 10th program is only heating, as the manual says.
The "Warm-up" program provides heating for 60 minutes. Can be used: a) in conjunction with the yeast dough program, b) to warm up and obtain a crunchy crust on already baked and cooled bread, c) to finish cooking the bread in the event of a long break power supply during the baking cycle ".
Can this description be considered a baking program? And then there is a lack of separate "baking"
P.S. My baby also loves cupcakes

here 🔗 you can find the ratio of volume to weight of flour.
Question. can you only bake dough in Moulinex 3000? That is, without mixing.

For some reason, in all the descriptions in the Internet of HP Moulinex 3000 there is "making muffins"? Maybe there is still such a program?

Features of MOULINEX OW 3000:
Power - 610 W.
Choice by weight - 750 g and 1000 g.
Making jam, cupcakes and test.
3 degrees of roast + fast mode.
10 pre-programmed recipes.
Non-stick tank coating.
Cycle in progress indicator.
Delayed start for 15 hours.
7 min memory reserve in case of power failure.
Sight glass.
Measuring cup and spoon.
Stainless steel body.

I also bought this description about cupcakes, but I bought it, read the instructions - there is no tama program for cupcakes, only the program is sweet bread, but as I understand it, this does not work, rather "quick baking" will do ..
I think that the description is just ripped off from the previous model, where it is and has not been verified.

Is there really a baking program in our library? It seemed to me that the 10th program is only heating, as the manual says.
The "Warm-up" program provides heating for 60 minutes. Can be used: a) in conjunction with the yeast dough program, b) to warm up and obtain a crunchy crust on already baked and cooled bread, c) to finish cooking the bread in the event of a long break power supply during the baking cycle ".
Can this description be considered a baking program? And then there is a lack of separate "baking"
P.S. My baby also loves cupcakes

Yes, program 10 is BAKING !!!!
That's how I bake muffins!

Question. can you only bake dough in Moulinex 3000? That is, without mixing.

It is possible, although the instructions do not say directly about this .. good people did not tell the site .. Baking a cake from the ready-made mixture in this way. I put the finished mixture on the 10th program (which is 60 minutes), only the spatula must be pulled out and watched when ready, when it is necessary to turn it off. For example, I turned it off after 52 minutes.
You can even warm up the HB (the same as with the oven) on the same program before laying the bucket.

Good day to all!
Yesterday, after a boring three-month search and waiting, Panasonic 255 spat, went to the store and bought Moulinex 3000.
From the start I put on the "Simple Bread" program. Everything was perfectly kneaded, came up and baked, the color of the crust is without pretensions, everything is beautiful. Dry yeast, Lviv.
Compared to the store-bought bread, the bread is more clogged, but it seems to me that these are peculiarities of the recipe. To date, it has specifically dried up, but maybe this is again the peculiarities of the recipe. Today I bought an electronic scale, and already put it on "Milk", let's see the difference.
Now about the work of the stove, yesterday I was very upset by extraneous sounds when mixing, and the sounds appeared at increased load, it is felt by the operation of the engine. I walked around the forum, people wrote about knocking, as I understood this is what I encountered. Just not a knock, but the specific sound of a gear skipping. At first I thought the transmission from the engine was a worm, today I freaked out and disassembled the oven. The transmission ended up through a toothed belt ...
Well, as you might expect, he was not taut ...
It is tightened by the engine, the three bolts fastening the engine to the base are released, and the slack is taken out by the engine body, after which the screws are tightened back. In short, the stage of kneading the dough has already passed, there was not a single click, you can count on good nights
So that people who think that a bun or a bucket is knocking can take note.
Now for the build quality. It is terrible, the body parts are screwed on crookedly, there are a lot of burrs on the plastic, painting with gaps, or scuffs. I have a sandwich maker Moulinex, the build quality is heaven and earth. Unfortunately, I saw it already at home, the electrical part was assembled like nothing.
At first I thought that someone had put in someone's return, but when the oil started to burn out from the ten, I realized that I was the first ...
Well, okay, the main thing is that the baking product pleases
Here is such a, maybe chaotic, first report.

I bought a subject yesterday. Like my wife on March 8th. There is no choice in the stores (We put the first "simple" bread. Went to bed. Wife wakes up - let's go look. Everything is fine. It came up well, although all the ingredients were poured based on the volume (cups), not the weight. Not sifted (which I completely forgot about it))). One horseradish, the result pleased, the crust on top is not white, but a normal light brown color, the crumb is loose, even. By default - at the medium browning value. In short, five seconds is normal flight. Pah-pah-pah.
Yes, by the way, the quality of the plastic did not please - there really are burrs on the edges, I took it in M-VIDEO, they gave out a sealed box with a stamp PRODUCT IS CHECKED WARRANTY CARD FULL, but I was in a hurry, on the contrary, I was glad. Usually I am scrupulous about such things, but here something got excited (((There are no complaints about the build quality, everything is assembled tightly.

Calm down, everything is going as it should - at the end of the book with instructions (not a book of recipes!) There is a table that shows the timing of all operations in all modes in detail. If you bake in "basic" mode, then the table clearly indicates: 3rd batch - 10 seconds, 4th batch - 15 seconds.

Bought Moulinex OW-3001 and same concern: no 3rd and 4th batch. The instructions say that they are performed for 10 and 15 minutes. Maybe it's a typo and the time is measured in seconds?

The first two mixes are in minutes, and 3 and 4 are deboning, just 10 and 15 seconds.
No need to worry, adding a teaspoon of optimism to the bread, you will get an excellent result.

Take to the ranks!
My wife was presented with Mulik 3000 on March 8.
Before this experience did not have
The first bread is quick, medium crust. I succeeded. We got it quickly.
Now we are baking brioches.
I understood one thing: we need scales))))

I am also mastering the stove. My husband gave it for 8 maota. I wanted 5002, but everything was sorted out before the holiday. So I'm mastering 3000. The first bread was baked with milk. It turned out nothing, rosy, loose, baked. The second time when turning on there were problems - they plugged it into the outlet, pressed the power button and nothing. They kept mines and more - no actions. Then they started to click on everything - only the timer button reacted - time began to run. vobschem so clicked on everything until it worked fine. I chose program 2 - a French bun, fast time (all the ingredients as per recipe) after 2 hours - a light, tasty bread. I've already baked 5 times everything works fine, turn on, turn off without problems. I didn't understand what happened. By the way, I found a delicious recipe for a roll for tea for myself - I took Pina colada as a basis (see here on the site), but I added not only candied fruits, but also raisins, dried apricots, poppy seeds, figs - everything I wanted and more sugar (somewhere 4-5 tablespoons), baked 3.18 hours on mode 2 or 4 - super! The family died immediately. Here I’m going to master the preparation of dough and jam on the weekend. I'll write what happened

Gentlemen, newbies in baking, fast mode is good of course, but try to bake bread on normal mode - feel the difference!

Now we are baking brioches.

Burnt.
More precisely, the crust is thick. Crust 2 was exposed, all ingredients (except flour, which I counted from volume to weight) were accurately measured.

150 ml. dark beer (by the way, "Baltika". We have all kinds of beer ...)
120 ml water
1.5 tsp table salt
1 tbsp. l. Sahara
1 tsp honey
1 egg (I think you can do without it)
1 tbsp. l rast. oils from gr. nuts
2 tsp dry yeast (my yeast is not very good, so you can put less good ones)
But how much flour - I don't know. About a pound. I cheekily turn on the stove, open the lid and (carefully so as not to sprinkle it on the heaters) add sifted flour, just enough to make a beautiful "bun". Anyway, put
50:50 - rye: wheat (extra, high grade)

Today it was baked.
IMHO, add 50-70 grams of butter. Flour put 500-520 grams (from a 50/50 ratio).

Bought today, tested today. 1st program, only instead of water and milk powder - normal milk (there is nowhere to take powder), fried onions are added (well, why just bake it, albeit for the first time). Not bad, I think. The crust is what you need (this is about the topic of undercooking). The assembly is very good. Everything is neat, I found one burr and that because I was looking for it on purpose, after reading

Yes, more - somewhere else the buzzing of the stove was discussed with the plug plugged into the socket. There is no need to invent surge protectors and other unnecessary goods (it’s about the same for a microwave oven - it’s just useless, power supplies don’t require it), you just need to read the instructions - in all instructions for all bread makers, something like this - "after the end of baking ___ pull out the plug from socket ___ ".

We bought an OW-3000 on holiday. Before buying, we tried bread from the same bread maker from friends, were delighted. In Eldorado, the share price is halved, bought for half the price of the baking result while in shock ...
Bread was baked twice according to program 1. Both times the bread inside was not baked.The first time we thought that the ingredients were not very accurate. The second time, everything was measured with pharmaceutical precision according to the reypt from the instructions. The result has become better, there are no longer pieces of unbaked dough, but still the bread is sticky, sticks to the teeth.

So I sit and think, is it my husband and I who are so crooked, or did they sell us a stove in Eldorado with a marriage or after repair?
Help with advice if possible, otherwise until 2 weeks have passed, I will try to return the stove if anything

[Anechka]

Anechka, do not worry, we collect more air into the lungs and write the exact recipe, what and how they weighed, in what order they put it, in what mode they baked. Quite often there are minor flaws, you need to figure it out For example, the other day, a girl baked bread in violation of the bookmark of products - as soon as she put everything right, it turned out right away

So we are waiting for a full report.

I tried to follow the instructions for the stove.
Bread weighing 750g, baking mode 1:

260 ml milk (milk at room temperature, 3.5% fat)

50 g butter (a quarter of a pack of butter), softened and chopped with a knife

1.5 tsp of salt (rock salt, coarse Ukrainian salt)

2 tbsp sugar

400 g of flour (the flour was measured with a measuring cup, the cup was purchased separately, baking wheat flour, produced by the Nizhny Novgorod flour mill)
1 tsp dry drozzy Saf-moment
After 20 minutes, immediately after the beep, the raisins were added

Increase yeast quantity to 1.5 tsp.
The flour must be weighed. Separately purchased cups do not always have the correct weight gradation - check. At the beginning of the batch, watch the kolobok.

Thanks for the answer, I'll try again today

The dough turned out to be raw, does this mean that there was too much milk and you need to put it in less?

By the way, the taste of blackbirds is already felt very strongly, if I put more of them, it will not only get worse?

The liquid seems to be normal. Raisins, when added, must be dry (wash and dry with a towel). Do not place on quick baked goods. Allow the bread to cool completely before cutting or eating (at least 3 hours). 1h l. there is not enough yeast for such a volume of products, especially since the oils are 50g. and also raisins - all this needs to be raised. Try

2 weeks, the flight is normal ...
We changed a bunch of all sorts of recipes, HP works in the mode of 1-2 loaves a day, kneaded the dough, but we will not cook jam - we have read bloody horrors about jammed shafts). Everything so far pleases :)))
A couple of times it really didn't work out, they were too clever with the otsebyatinsky recipe, well, garbage, my ssobako is sitting on a chain, it was glad.
MOULINEXу thx / I also have a meat grinder of the company of the same name - also satisfied.

Hello, I bought HP yesterday. Be so kind as to throw off someone a reference, how to bake a cupcake on Moulinex OW-3000? Which program.
Thank you in advance

If I'm not confusing anything, it seems that 3000 Mulinex does not have such a program? This is an error in the description ...

There is no program, but experienced people somehow bake using programs with a similar baking cycle.

If there is no separate baking program in the oven, you will only get a yeast cake. And the usual one on soda - alas ...

Today I baked the first bread. Plain. Well, it is not very simple, but TASTY !!!! I'm glad! Today I will try something sweet with additives.

Hello, I bought HP yesterday. Be so kind as to throw off someone a reference, how to bake a cupcake on Moulinex OW-3000? Which program.
Thank you in advance

You can bake a cupcake in any HP, the main thing is to want it! Look here the answer number 56 https://Mcooker-enn.tomathouse.com/in...9&topic=1689.45;topicseen
Good luck!

Thank you. I traveled around the site and found cupcake recipes. And last night I tried to bake bread like "Lithuanian" on dark beer with honey. It turned out very well. Today I dared to experiment with proportions, I bake onion bread with cheese. I'll show you what happens tomorrow. I already like the smell, however, I had to add flour ... apparently the basic recipe was 1.5 kg.

Hello. A question about the basic Bread Balls recipe in the Moulinex OW-3000. The first time something from the recipes did not work out.I've been baking for about a month every day. Before that, all the recipes, many from the site turned out well. Yesterday I decided to bake this cake. I baked it on the first day, but alas, I don’t remember which one it came out, and even then everything that was not raw and burnt seemed delicious. I measured everything strictly according to the recipe (I don’t remember exactly from memory), but somewhere 3 eggs, 160 g of butter, 100 ml of milk, 4 tbsp. tablespoons of sugar (put 6 and still not sweet), 1.5 tablespoons of salt and 420 grams of flour (hung on the scales) and 2.5 hours of a spoonful of yeast dk. drecker. After the signal, I fell asleep 150 grams of raisins, dried apricots (all dried and rolled in flour). The dough came out wet. No kolobok. From the walls, it came off during mixing, but it spread over the bucket. Flour threw in 4 more tablespoons, it became better, but it was wet and sticky to my hands. I added a handful of pine nuts (my husband asked him to like nuts) and became a sticky bun. Since before that she often baked Easter cake from Elena Bo, she did not seek the correctness and dryness of the kolobok (she considered that it was all the same), she calmly went to bed, and the stove worked as expected. In the morning I wake up and zhakh-kulich negro. The crust was medium. But it turned out to be a good brown color and up to a cm thick in section. The raisins are burnt at the edges. The inside of the dough is sticky and dense. does not look like a cupcake, does not crumble. In general, it’s possible, but I would like it to be a little better. The question to those who baked this recipe: how was it with you? Did it work? Was the dough wet? is the kolobok correct and so on? I repeat, the products are measured exactly as I ate. scales. flour, tested yeast - before that everything turned out super. Waiting for an answer

Today I baked my fifth bread. I started to face the problem of low-quality yeast. But today the bread was a success, I baked Italian bread with herbs and olives. Lviv yeast, last times they let me down, the top fell off, and today I changed the packaging. I probably took fresh ones, the bun was a little sticky, but the result exceeded expectations

Hello! I am in baking, as in baking in general - a kettle, so my questions may be stupid, but still ... Bought a week ago Moulinex OW 3000. So far I have tried to bake only a French bun - the bread is baked well, but turned out to be some kind of low - 6-7 centimeters. Is this how it should be or did I do something wrong? I read on the forum that you can somehow experiment with the choice of the weight of the baked goods in order to better raise the dough, from this a second question arose: how does the choice of weight affect the work of CP? For example, if a recipe is intended for a product weighing 680 g, and in my oven the minimum weight is 750 g, does this mean that you need to somehow adapt this recipe?
And one more thing: if there is any jam or fruit puree in the recipe, can you add them right away or do you need to wait for a sound signal? And why shouldn't raisins, nuts, etc. be put immediately with other products?

And one more thing: if there is any jam or fruit puree in the recipe, can you add them right away or do you need to wait for a sound signal? And why shouldn't raisins, nuts, etc. be put immediately with other products?

okeana, look for answers to the first questions in FORUM-BASICS.
We all went there at the beginning.

1. And jam and puree (and many other additives) affect the yeast function. It is impossible to predict how they will become friends.
Either the yeast is strongly spurred and the dough will be high before baking, and after baking the lid of the loaf will fall through.
Either they will slow down the work, and the dough will not "fit", the loaf will be low and dense.

2. I once tried to put raisins right away. Received "beautiful" bread ... purple (the raisins are completely rubbed).

About nuts partially in answer 1., and they also scratch a bucket ...

We gave the bread Moulinex OW 3000. The baked loaf is already on program 4, only I have reduced the butter by more than 2 times and sugar. Soooo delicious, golden crust!
I just want to bake rye bread, but there is no such program ... I read your forum and understood that it is best to take rye flour and ordinary flour 1: 1, add salt, sugar, vegetable oil, dry kvass with water, yeast and vinegar apples. and put in a bread maker ...and then warm up for 50 minutes, knead for 15 minutes and so that it rises for 1 hour 20 minutes and then bakes for 1 hour ... I tried on program 9, but it turned out to be warming up with mixing ... The time in the programs cannot be added or added, I so understood ... what to do?

Violet, congratulations on a great gift

Before asking your question - read the forum. Your question has been discussed many times.
Use the search (button above the forum).

Read for example here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99&topic=1038.0