Bread makers Mystery 1202/1203

I found offers on Yandex for inexpensive Mystery stoves. I'm thinking of buying my mother for the summer at the dacha. The price is quite budget. Has anyone already bought and used it? Share your experience. Anyone

So I look-look at 1203, one-on-one with Ariete 131, they probably do it at the same plant. I will not dare to make a choice.

So I look-look at 1203, one-on-one with Ariete 131, they probably do it at the same plant. I will not dare to make a choice.

I bought it for mom to try. Very detailed instructions I looked at the site before buying. By functions like my Panasik. It works. Bakes without problems.

I bought a Mystery friend today for her birthday, I will give it on Sunday and immediately make me bake bread. What happens I will unsubscribe. In the market, I faced the choice of Saturn 8770 or Mystery, chose the second.

There is little information from users about this stove ((
But I made up my mind.
Let this be my first stove))
I bought it today, now the kneading process is underway, how my first bread is baked - I will share my first impressions of HP.

I bought this stove today, outwardly one-on-one with Ariete 131, comes with a white finish, and not completely silver or with a gray finish as in the catalog photos.
this is Ariete


this is my stove


How the bread is prepared, I will unsubscribe what happens :)

Here is my first bread! Baked from a mixture of Pudoff "White bread for breakfast", on a setting of 750 g, a dark crust, but it seems to me that it should be darker ...

Baked.

Since for the first time in my life I baked in KhP, and indeed for the first time in my life I baked, I did everything according to the instructions:
250 ml of water, 2 tbsp. l. rast. butter, 3/4 tsp. salt, 1 tbsp. l. sugar, 3 d. Art. flour, 1 tsp. yeast. White bread 750 gr program.

Here's what happened:



Conclusion: as I understood, the recipes in the operating manual for this stove should not be trusted.
I explained to myself the unevenness of the bread as follows - the dough was too dry, the lack of liquid (although I did everything as indicated). So the patterns came out))

It was cooked great, the house was smelled instantly - delicious.

Now a new "Italian with olives" is being baked, but the recipe has already been taken from the forum, proven by experience)) The dough is smooth, rises perfectly, I wonder what will come out with taste.

While the stove makes me very happy, I am not overjoyed with my purchase.
I hope it will not disappoint))

[280 ml water]

Baked. Since for the first time in my life I baked in KhP, and indeed for the first time in my life I baked, I did everything according to the instructions:
250 ml of water, 2 tbsp. l. rast. butter, 3/4 tsp. salt, 1 tbsp. l. sugar, 3 d. Art. flour, 1 tsp. yeast. White bread 750 gr program.

Strange, I have a different recipe for white bread in the instructions (program1):
280 ml water, 2 tbsp. l. rast. butter, 3/4 tsp. salt, 1-1 / 2 tbsp. l. sugar, 3 d. Art. flour, 1 tbsp. l. milk powder... There is no yeast at all ...

Yesterday I presented HP to Mystery and immediately put on the bread oven. Recipe for program 1, like Meri-Poppinz, but instead of 3 glasses. flour put 2 tbsp. and then I think it's a bit too much, because I added 1st. l. water and helped der. Stir in with a spatula from the corners. what I will see today, because I did not wait for the end of baking.

Owners of HP Mystery, does it have the ability to independently program baked goods?

There are 13 programs in the HP, 12 programs are baking, min-60 min, max 90 min.

I'm very happy with the stove!

I baked on different programs, and baked muffins and kneaded the dough - all ex.
Only I haven't tried making jam yet.

For this money, in my opinion, a very worthy oven. (There is nothing to compare with - the first experience).

Of course, there is still a lot to learn and a lot to learn about bread, ingredients, etc.,
since it turned out that a lot of Pts depends on the person in the cooking process))))) And the stove will cope 100% with its business - if I competently do my own))

I advise if you choose from the cheap category!
There is no PS programming, there is only an option to mix it separately, and then put the program separately - baking.

thanks for the tip! decided to stop at 1202, and the price in my city is ridiculous.
and she didn't bother with programming, you are right, the main thing is the hostess, and the oven will bake

finally my dream has come true !!! bought 1202. baked the first loaf, but something did not work out, measured exactly according to the recipe for 750g on program 1 medium crust. that's what happened


As you can see in the photo, the crust did not work, it is very light, the crumb is fresh and damp, it seems that there was not enough time, it would still be 10 minutes and it would be normal. what is my mistake, help me pliz?

somebody used recipes not for this HP. can you write here or throw a link?

Please tell me the owners of this bread machine, the menu in Russian, and is the bowl a high-quality coating?

[uliana73]

I also recently bought Mystery in stainless steel, for 4 days of use - 3 loaves of bread and 1 sweet loaf for tea "like cake". All is well BUT white and soft top crust




Also, my lid, in my opinion, does not close tightly (there are straight slots on the sides - although they are small, but still there) or is it all x / n like that?
So I'm thinking now, either to close the cracks, or the viewing window (try to close it with foil from the inside), or I got a marriage ...

And how are you?

uliana73, the menu is in no language - there modes are indicated by icons (the icons should be looked at in the instructions), the coating at the bowl seems to be normal - I don't grease anything - it flies out with a bang.
I don't use recipes from the instructions.

I only have the first loaf not very good (according to the recipe from HP), and the rest are superbread, I use recipes from the forum. everything works out. and the crust is not light, as in the first loaf, but very fried. I like HP, a wonderful assistant for a small amount. I didn’t pay attention to the lid, I’ll take a look, I’ll sign off my

I seem to have defeated the light crust - I put a sheet of foil under the top cover - the crust is normal. Today I baked Elena Bo's butter cake, it’s worth it cools down the pictures later.

I ordered Mystery MBM-1202 in the Internet store. I'm waiting, I should arrive before May 9th. When he arrives, I will bother you with questions.

[Allegra]

Also, my lid, in my opinion, does not close tightly (there are straight slots on the sides - although they are small, but still there) or is it all x / n like that?
So I'm thinking now, either to close the cracks, or the viewing window (try to close it with foil from the inside), or I got a marriage ...

And how are you?

Allegra, I also have small gaps, so this is probably the case for everyone. this does not affect the work of HP and I do not pay attention to it

[Minzalka]

It seems that early I was glad that the crust finally turned out. The crust looks more or less normal only in the "Sweet bread" mode (covered with foil), in other modes it is the same pale

Minzalka, and there is no photo of your bread? You say that you are all right ... I would like to see. Can I still have a marriage? It feels like my stove lacks power.
Now I baked another loaf of bread, first mode 9 "Fresh dough" (kneading is the best here), then the "Baking" mode + baked on baking for another 10 minutes, then interrupted, the bread is cool, BUT pale in general from all sides (the same color if they exhibited a light crust).

yes, at first it seemed to me that there was not enough power, but now everything seems to be ok. here is a bread baked on 1 program medium crust, recipe from here

the crust glows a little, I smeared it with an egg to make it shine.
but in general I have not yet experimented with the programs, I bake only 1, which is 3h 18m, or 1 - quick bread, which seems to be 2h17m. try it, it might work

Minzalka, thank you for the photos. I will continue to master my stove. I just want to tighten the screw next time when baking bread, we can help. What happens - unsubscribe.

Minzalka, thank you for the photos. I will continue to master my stove. I just want to tighten the screw next time when baking bread, we can help. What happens - unsubscribe.

what a screw?

Here I read
https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=968.40

there people also "fought for the crust." I also want to try.

My bread maker has arrived!
My wife baked the first French bread - it turned out well.
Then we tried to bake simple bread - it did NOT work.

They baked according to the instructions. Baked 0.5kg.
Please share a tried-and-true simple bread recipe for our oven!
Tell me, about a measuring glass, what is meant if they write that they say one measuring glass.
Is it up to the top, or is it up to the value on the order book markup 1.

Lyonya, I generally do not use recipes from the instructions - look carefully, there are no yeast in many recipes

Take any recipe on the forum + watch the bun and everything will work out.

I also have scales, but I don't even use them often. I take liquid ingredients, salt, r / m, yeast according to the recipe and add flour "by eye" to the correct bun (using the "flour in water" method - read Admin).

The only gadget I use from cotton is a measuring spoon (teaspoon).

By the way, twisting the screw helped a little - the crust appeared, although not perfect, but still ...

My bread maker has arrived!
My wife baked the first French bread - it turned out well.
Then we tried to bake simple bread - it did NOT work.

They baked according to the instructions. Baked 0.5kg.
Please share a tried-and-true simple bread recipe for our oven!
Tell me, about a measuring glass, what is meant if they write that they say one measuring glass.
Is it up to the top, or is it up to the value on the order book markup 1.

I now use this recipe, it always works
https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=11037.0

program 1, weight 1000, medium crust. above there is a photo of bread.

I don't have any scales yet, I'm waiting, so I choose recipes where flour is measured in measuring cups. I fill the glass somewhere up to the 250ml mark, if necessary, then already in the process of kneading, add another spoon.

Thank you, I will try!
The last two breads turned out to be great
Made by scientific method. That is, he topped up some water with a spoon in the process of kneading the bun. Soon I will hone my bakery skills, post photos!

Aha, we wait, sir.
Lyonya, tell me, how is it with your crust - is everything okay?
Or like mine - dancing with tambourines

Accept a new one soon, I join the question. Plus the question - How many grams are in a half liter jar and spoons? . \ without a bump \ And then they say there is nothing in the kit. Damn, just noticed the date of the messages. Something dances with tambourines dragged on. And tomorrow they have to bring me - can I refuse ???

[sva]

sva, if Th - you can refuse within 2 weeks.
Probably not yet. Look - you will play, and decide.
I can measure the grams of current tomorrow - it's already night for us.

You have been misled. The stove belongs to technically complex products, and therefore cannot be returned.

I liked the stove och for such a price !!! it justifies itself, the crust is certainly not brown but very pretty.

[premium flour]

As promised ...
Weighed some products in our measuring containers. She simply poured flour and shaken it out so that there were no voids (without tamping). All bulk products were poured to the brim and "under the knife".
So,
1) premium flour:
glass - 180 g
Art. l. - 8 g
h. l. - 3 g

2) whole grain flour
glass - 198 g
Art. l. - 9 g
h. l. - 3 gr

3) Rye flour
glass - 155 g
Art. l. - 7 g
h. l. - 2 g

4) fine sea salt
Art. l. - 18 g
h. l. - 5 g

5) sugar
Art. l. - 12 g
h. l. - 4 g

6) water
glass to the brim - 309 g
glass up to the mark "300 ml" - 285 g

Can we still weigh the thread?

Now about the return ...
Clause 1 of Article 18 of the "RFP" (the law "on the protection of consumer rights") allows you to return a technically complex product (in the RFP this is called: refuse to fulfill the sales contract and demand the return of the amount paid), or exchange for a similar product with corresponding recalculation of the amount during 15 days from the date of transfer of the goods to the consumer if deficiencies are found in it.

In our case, the disadvantages can be as follows:
the upper white crust, the presence of flour in the corners (someone wrote above), the absence of butter dough on prog # 10 (there is just dough, like a dumplings), the color of the crust on the darkest one is far from dark.

In short, there is something to complain about

I already really like the stove.
My husband has long asked to bake simple white bread (otherwise I have all whole grains, but with rye flour).Yesterday I was baking mayonnaise white bread, it rose SO that it stuck to the top of the viewing window (I had to tear it off, so I didn't take a picture), but the taste ... um. Thin crispy crust, airy crumb. She said that I will rarely bake this (otherwise we will fatten everything)

You are just sunshine. Quite quickly. We just forgot to write which glass. Or did you mean measured? In general, I am ripe. It's a pity that they didn't write a recipe for my husband, what they did. I would start with him. I really want to lick my fingers. I copied here from the site - but for some reason I want to start with yours - if everything is at hand. In general, I think that all the time I liked gray bread and bread for diabetics. They seem to be made of bran.

sva, thanks for the kind words (and in the PM too).
I wrote everything about the glass, read carefully above:

Weighed some products in our measuring containers.

The recipe is here:
https://Mcooker-enn.tomathouse.com/in...7.0

I also baked this bread from whole grain flour (liquid + 20 ml must be added), but the most luxurious (in appearance), of course, is made of white.
And the taste is VERY tasty from white flour, but from whole grain too.
In general, I am against white bread, I have not even had white flour in my house for a long time (just bought a little right now at the request of my husband, otherwise he says "I will forget the taste of white bread").

sva, by the way, if you haven't bought the x / p yet ...
The other day I was looking at VR BM 4013 V alive - dye-I-I, the bucket is narrower than mine (I think there will be no flour in the corners), max is also 1 kg, there is a pause (a very necessary button), there is an adaptation to remove the agitator, there is a light! (you won't need to open the lid to see what is being done there, open the lid in my oven - the dough immediately falls off - it is very afraid of drafts), the mixer is metal, there are all the necessary programs (11), quite compact, well, the price. .. 2 kopecks more expensive than mine.
There are Binaton and Ariete and others of the same type - the reviews are good.
In short, having played enough with my stove and already more or less delving into "the topic", I would take VR (we can take it ... for my mother, current later).
The only negative is that the programs are not scheduled in time, but you can search / ask the owners of analogues.

I didn't buy - I ordered. After 4 will arrive

Forgot to ask. Off button turns off the stove or stops prog.

Forgot to ask. Off button turns off the stove or stops prog.

stops. Switch on / off only from the socket

[Amount of main ingredients in one measuring cup and spoon]

As promised ...
Weighed some products in our measuring containers.
In short, there is something to complain about

Let me know how big your measuring cup is?

If 240-250 ml. then the forum already has a table of capacity measures Amount of main ingredients in one measuring cup and spoon https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8236.0 which is used by the entire forum without complaints, has already been tested by everyone

What am I doing? In order not to mislead people, and the quality of the test did not suffer

On my measuring glass, the last marked risk is 300 ml, and even more to the brim (probably 315 - 320 ml, I did not measure exactly in milliliters).

And at the expense of "there is something to complain about" above, I described the reasons why you can return specifically our x / p Mystery - I have several reasons at once.

On my measuring glass, the last marked risk is 300 ml, and even more to the brim (probably 315 - 320 ml, I did not measure exactly in milliliters).

Then in your plate, make an explanation on the volume of the glass

On my measuring glass, the last marked risk is 300 ml, and even more to the brim (probably 315 - 320 ml, I did not measure exactly in milliliters).

And at the expense of "there is something to complain about" above, I described the reasons why you can return specifically our x / p Mystery - I have several reasons at once.

I just noticed. no yeast weight 1h. l, on your list
In general, there is also a measuring spoon. What is more convenient to get used to? For me, the tea and canteen are somehow closer. Forgot your recipe - I'm waiting

Then in your plate, make an explanation on the volume of the glass

I cannot yet, because.I do not know the exact value in milliliters, but my hand does not rise to write approximate figures (what if I have a curve / oblique eye?).
Now, if someone tells me how to measure 5-10-15-20 ml, I will be glad, otherwise I have nothing (and we don't keep syringes at home). Then this information will be for everyone, but for now - only for the owners of the Mystery.

I just noticed. no yeast weight 1h. l, on your list
In general, there is also a measuring spoon. What is more convenient to get used to? For me, the tea and canteen are somehow closer. Forgot your recipe - I'm waiting

I'll weigh the yeast later, it's over.
In my table - data on "our" (from x / n Mystery) measuring containers - and a glass and spoons (and this is indicated in the text).
I use only measuring spoons, a glass - no (I am more familiar and more comfortable with scales), it grows. I pour oil in this way - with an empty spoon I squeeze a hole in flour in the shape of a spoon and pour it into it. oil (so as not to smudge the spoon with oil), or I measure out with a regular tablespoon and pour the oil onto the spatula.

sva, how did your bread turn out?

The first time on the water - it turned out to be normal bread
The second time, with milk - even better
The latter was kneaded with the lid open - closed 70 minutes before the end. It turned out super.

By the way, the crust is excellent. Doesn't work loudly. So far, only one drawback. It rises high, turns out to be large, and is eaten faster than a small store roll.

On my measuring glass, the last marked risk is 300 ml, and even more to the brim (probably 315 - 320 ml, I did not measure exactly in milliliters).

In fact, the measuring cup is cool there. It has 3 scales with different units. measurements: in milliliters, in cups (CUP) and some other crap called OZ. On the scale, 1CUP is somewhere around 240 ml. So, as far as I understand, what is indicated in the recipes in measuring cups should be measured on the CUP scale, and milliliters, respectively, on the milliliter scale. Yesterday French bread was baked with Leha (this is the son). Purely according to the recipe from the instructions, and they did not deliberately trick with the kolobok (like she turned on herself at night and bakes). Super! There are no other words. A neat, beautiful brick with a crispy crust and a lush inside turned out. Gorgeous stove!
Now we will master the cupcake and, in this regard, I have a huge request to everyone: dear girls and boys, ladies and gentlemen, ladies and gentlemen, comrades! If you do not mind, of course, in the recipes, please indicate the weight of the final product! The fact is that in this stove in the "KEKS" mode you cannot select the weight - only 500 g. And it is very difficult to recalculate a recipe without knowing what weight it is designed for.
Thank you.