Bread makers Mystery 1202/1203

[in a glass with a VOLUME of 300 milliliters (under the knife, without peas), there is about 180 grams of wheat flour.]

I measured a measuring glass from a Mystery 1202 bread machine and it turned out 300 g of flour, hence the inaccurate recipes, the instructions for a 750 g loaf require 3 measuring glasses, which is almost a kilo of flour ..

Well, it was you who jumped to conclusions

If you measure flour according to the rules, then in a glass with a VOLUME of 300 milliliters (under the knife, without peas), there is about 180 grams of wheat flour. So 3 glasses of flour will be about 540 grams wheat flour! And if you develop the idea further, then from 540 grams of flour you can get about 750-800 grams of finished bread!

Weight in grams is not equal to volume in milliliters - these are different quantities!

[in a glass with a VOLUME of 300 milliliters (under the knife, without peas), there is about 180 grams of wheat flour.]

Well, it was you who jumped to conclusions

If you measure flour according to the rules, then in a glass with a VOLUME of 300 milliliters (under the knife, without peas), there is about 180 grams of wheat flour. So 3 glasses of flour will be about 540 grams wheat flour! And if you develop the idea further, then from 540 grams of flour you can get about 750-800 grams of finished bread!

Weight in grams is not equal to volume in milliliters - these are different quantities!

Finally we figured it out!
Measuring glass Mystery 1202 300 ml from the top edge is about 15 mm



Water 200-250 + 50 ml milk = approximately 250-300 ml liquid
Vegetable oil 1 tbsp
Salt 9 gr or 1 tsp
Sugar 2 tbsp
Flour 550-580 gr
Yeast 1 tsp

The crust was baked well crispy, the bread turned out to be 750 grams, in the corner there are impurities (can add liquid).
During the second kneading (20 minutes) the state of the dough was checked by hand and some flour was added.
ATP for all the advice!

Well, that's a completely different matter! And then "the bread does not work, the oven is bad, the scales are inaccurate"

Nice bread, congratulations!

The flour can be tweaked with a spatula during kneading, and the steepness of the dough can be adjusted with the amount of flour / liquid during kneading - everything will work out!

I have this miracle oven! 1202! And we have been at war with her since December 7, 2011 (as presented for the Cook Day) and immediately opened it and tried it. Came from a store with a defect - a dent / scratch is deep on the outside and protrudes inside. I tried the first bread according to the main recipe - it turned out. And then about 5 pieces of cupcakes went to the trash can. Then I tried to adapt the rye-wheat bread - it turned out every other time. I decided to try again the first recipe that turned out in the bread maker - and alas. From all I draw the conclusion that my hands are crooked and I must not give up. I am trying to find the magic balance of flour / water / yeast / salt. And I'm sure everything will come with experience. I think it's worth the money. And I think I will have to tinker with more expensive bread makers, because you can't eat fish without labor. Good luck to everyone!

Good day everyone!
This morning I baked a version of Darnitsa bread. The recipe for Darnitsa bread is on the forum, but I changed it a bit. That's why it's an option.

So the recipe.

1. Water - 280ml
2. Wheat flour - 1 full (!) Measuring cup.
3. Rye flour - 1 full (!) Measuring cup.
4. Vegetable oil - 2 tbsp. spoons
5. Salt - 1.5 tsp
6. Sugar - 2 tbsp. spoons
7. Saf yeast - 2 tsp

Baking mode - 1 (like for wheat bread!). The crust is medium-fried. Weight - 750 gr.
The result in the photo below



The crust turned out to be correct, tender. The bread itself is porous, tender and ... very tasty. Recommend!

PS. I forgot one more pleasant moment. I put all the ingredients in the stove in the evening, set the timer and .. voila! In the morning I woke up from the smell of freshly baked bread. Just like in childhood, when you wake up in the morning visiting your grandmother, and there are already freshly baked shangi with potatoes on the table. And you crush grandmother's shangi with milk and you don’t realize that this is HAPPINESS!

[Frenzy]

Good day everyone!
This morning I baked a version of Darnitsa bread.The recipe for Darnitsa bread is on the forum, but I changed it a bit. That's why it's an option.

Frenzy, Your recipe is different from the author's, this is a different bread! Let's post it on the forum in the Wheat-rye bread section, according to all the rules of registration on your behalf and according to your recipe, and YOUR BREADS will start counting in your profile!

It's a pity to hide such a beautiful bread in the bowels of the forum

[Frenzy]

Frenzy, Your recipe is different from the author's, this is a different bread! Let's post it on the forum in the Wheat-rye bread section, according to all the rules of registration on your behalf and according to your recipe, and YOUR BREADS will start counting in your profile!

It's a pity to hide such a beautiful bread in the bowels of the forum

Thank you for rating!
I don't mind, but I just need to learn how to do it.

Open the section Wheat yeast bread, then the red button at the top of the NEW RECIPE and fill in the table.
And see how others do it in recipes.

If you have questions - write letters, I will help

Open the section Wheat yeast bread, then the red button at the top of the NEW RECIPE and fill in the table.
And see how others do it in recipes.

If you have questions - write letters, I will help

Sent to "Wheat-rye yeast".
He called "Khlebushek" Taste from Childhood.

Sent to "Wheat-rye yeast".
He called "Khlebushek" Taste from Childhood.

Congratulations on your first bread in PROFILE! A start!

can't choose between 1202 and 1203, how are they different? Only by design?

can't choose between 1202 and 1203, how are they different? Only by design?

Not only, the case material of the 1203 is stainless steel. 1202 - white plastic.
1202 has 13 programs, one more program than 1203.
In 1202 - the ability to save settings in memory up to 15 minutes after turning off the power, and in 1203 - 7 minutes.

Everything else is the same.

Can you knead the dumplings dough? Do you have jam?

Can you knead the dumplings dough? Do you have jam?

There is definitely jam in 1203, but I don't know about dumplings, in 1202 there is. I think there are in 1203 too.

can't choose between 1202 and 1203, how are they different? Only by design?

https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=117439.0

I liked the design of the mixer axis of the Mystery 1202 bucket.
If the oil seal leaks over time, it will be easy to disassemble and replace by hand (only where to buy such gaskets)

Simple clamping washer.

The Mystery-1202/1203 bread machine (it is possible that other "related" ones too) have one little secret.
It is known that the heating element of a bread machine in the "baking" mode does not work constantly, but turns off when the baking temperature is reached. And then the periodisk turns on and off, maintaining this temperature. The temperature sensor is attached to one wall of the inner container of the bread machine from the inside. It is fastened with a simple screw with a head for a "Phillips" screwdriver. Looking inside your bread machine, you can easily see it In the photo, it is shown with an arrow (ATTENTION! Do not confuse with the heating element mounting screws!).



By loosening (unscrewing!) This screw (No fanaticism! Max. 0.5-1 turn!) You can easily raise the baking temperature. Or by slightly tightening (twisting harder!) - lower the temperature.
This advice is useful for those who, even in the maximum frying mode, have a pale crust and unbaked bread. Or vice versa, those who have the crust and the bread itself are too "tanned", even in the weakest baking mode.

PS. The authorship is not mine. This has been discussed more than once at this forum. I just made this advice a little clearer.
Good luck to all!

(only where to buy them such gaskets)

I think, if you wish, you can call and ask for the price-availability
🔗

[GostUV]

GostUV THX!
All the same, there is a small drawback, probably inherent in all bread makers.
When the gingerbread man starts spinning madly collecting the remains of flour, the flour sometimes scatters even on the ten!
You can probably cover the bucket with something during the 2nd batch.

[GostUV]

GostUV THX!
All the same, there is a small drawback, probably inherent in all bread makers.
When the gingerbread man starts spinning madly collecting the remains of flour, the flour sometimes scatters even on the ten!
You can probably cover the bucket with something during the 2nd batch.

It seems to me (from my own experience) that flour is poured in this way, mainly, only if you open the lid at this time. With the lid closed, this problem hardly arises.

The Mystery-1202/1203 bread machine (it is possible that other "related" ones too) have one little secret.
It is known that the heating element of a bread machine in the "baking" mode does not work constantly, but turns off when the baking temperature is reached. And then the periodisk turns on and off, maintaining this temperature. The temperature sensor is attached to one wall of the inner container of the bread machine from the inside. It is fastened with a simple screw with a head for a "Phillips" screwdriver. Looking inside your bread machine, you can easily see it In the photo, it is shown with an arrow (ATTENTION! Do not confuse with the heating element mounting screws!).



By loosening (unscrewing!) This screw (No fanaticism! Max. 0.5-1 turn!) You can easily raise the baking temperature. Or by slightly tightening it (twisting it harder!) - lower the temperature.
This advice is useful for those who, even in the maximum frying mode, have a pale crust and unbaked bread. Or vice versa, those who have the crust and the bread itself are too "tanned", even in the weakest baking mode.

PS. The authorship is not mine. This has been discussed more than once at this forum. I just made this advice a little clearer.
Good luck to all!

Good day. I tried it, first twisted it half a turn and then one turn. Zero effect! maybe there are some more tips, please tell me!

I tried the recipe from the Lemon Poppy Seed Bread guide. I edited it a little and now I recommend it to lovers of unusual and aromatic bread.
Share, who made what recipes from the manual from non-standard ones?

And I certainly tried it, took a chance on the recipe for a cupcake (cupcake program), it turned out to be a raw brick, the dog ate it, I don't advise anyone.

Hello.
I will join this Temka, since I recently acquired HP Mystery 1202
My husband wanted to buy a more expensive stove, but since I have never used HP, I decided to try a cheaper one for a start.

Simple white on the water, put on a timer for the night, it didn't work out somehow, it smelled strongly of yeast and two corners did not mix. The top was very light. The husband forgot to put it in a bag after cooling down, left for a day, by the evening it dried up into a brick.

Then I tried Milk bread according to GOST.
The recipe is taken from the site
Dry yeast - 1 3/4 tsp.
Wheat flour, premium grade - 500 g (I have Aleika), (in the process of kneading, I added about 1 tablespoon of flour)
Salt - 1 1/4 tsp
Sugar - 1 tbsp. l.
Vegetable oil - 2 tbsp. l.
Whole milk - 330 ml (I have milk Cheerful milkman 2.8%)
Program 1, medium crust, weight 1000 g

It turned out to be a good bread for me when I cut it, it seemed like nothing was so finely porous, but when you eat it, the crumb seemed to stick together when chewing. I kept it in a plastic bag, it was soft for three days, today I will send the leftovers for crackers in the oven.
Milk bread is more flavorful than just on water.



Today I will try French bun according to the instructions.

[jostik]

jostik I have the same story with a cupcake

[jostik]

jostik I have the same story with a cupcake

My opinion is that the cupcakes will not be baked normally in HP, because the bucket is deep and the heat from above does not get on the cake. Moreover, the dough for muffins is much thinner and denser in structure.
The conclusion is simple - muffins for ovens, hp for bread.

And then there are a bunch of recipes for bread, even with nuts, even with prunes, even with raisins, that no one remembers about muffins at home.
My wheat-rye "bread with prunes" goes away at home almost in seconds.
A piece of bread and a glass of milk and .... what kind of muffins, what are you talking about?
If interested, I can share my recipe.

[Larsen]

Larsen Thank you, I will accept the recipe with pleasure.
But homemade people love cupcakes, sweet rolls a la cake are eaten only by me)
And the bread maker was originally taken only for the sake of cupcakes, but I already realized that in vain)

[Larsen]

Larsen Thank you, I will accept the recipe with pleasure.
But home-grown people love cupcakes, only I eat sweet bread a la kulich)
And the bread maker was originally taken only for the sake of cupcakes, but I already realized that in vain)

As the recipe for "Wheat-rye bread with prunes" promised.

- Water - 260ml
- Wheat flour - 1.5 measuring cups
- Rye flour - 0.5 measuring cups
- Salt - 1.5 teaspoons
- Sugar - 1.5 tablespoons
- "Saf" yeast fast acting - 1.5 teaspoons
- Vegetable oil - 1 tablespoon
- Soft prunes, about 15-20 pieces (to taste).

Put in the bucket in this order.
Salt, sugar, yeast and butter are poured into the pre-made in flour in the corners of the groove with a spoon.
Install on the bread maker:
- baking program - 1
- weight - 750 gr.
- crust - medium
While the dough is being mixed for the first time, prepare the prunes. To do this, it is good to rinse it in warm water, squeeze and cut into small pieces with a knife (not with a mixer!). The pieces should average about 5mm.
During the second kneading, after the sound signal, add the prepared prunes to the dough.
All! You just have to wait until the end of baking and enjoy the aroma and taste of this wonderful bread.
Good luck!
And Bon Appetit!

As the recipe for "Wheat-rye bread with prunes" promised.

And why don't you arrange it with your author's bread recipes in accordance with all the rules, and your bread recipes will start counting in your profile, and all comments on making bread will take place in your author's topic, in this section Yeast bread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=261.0

I wish you success!

And why don't you arrange it with your author's bread recipes in accordance with all the rules, and your bread recipes will start counting in your profile, and all comments on making bread will take place in your author's topic, in this section Yeast bread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=261.0

I wish you success!

Thank you, I remember.
I'll fill in the recipes a little later.

Thanks for the recipe) I'll try. In the meantime, I found a version of a cake for a bread machine - very tasty, and most importantly, easily and quickly!
here he is
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=157404.0

Here I am with "Renewal", take the stove-makers Mystery 1202 into the company
put the first bread according to the recipe from the instructions, White bread (500g). After the first batch I looked in, there was clearly not enough water. I added 50 ml of lukewarm water and half a teaspoon of yeast. I'll see what happens, the dough is still tight (I make it softer in the oven) in my opinion, or should it be in the oven?

What can I say, I took out my bread, the middle crust is not for my HP, but maybe the weight was small. I will work on this. The taste is normal, the smell is awesome. : girl_claping: In the course of the question, how to pull out the stirrer, I had it baked, I had to cut the bread in half, I didn't want to make a big hole. What are you doing?

Here I am with "Renewal", take the stove-makers Mystery 1202 into the company
put the first bread according to the recipe from the instructions, White bread (500gr). After the first batch I looked in, there was clearly not enough water. I added 50 ml of lukewarm water and half a teaspoon of yeast. I'll see what happens, the dough is still tight (I make it softer in the oven) in my opinion, or should it be in the oven?

For me, a recipe is like an icon.
I never add anything during the mixing process.

I took the recipe from the instructions for 190 ml of water (I mixed half and half with milk), two glasses of flour, the dough was not even kneaded. I looked at this disgrace, and it is correct that I added water. The result is not bad for the first time. I'll pick up recipes and try my own from the oven. But the crust is almost white, although the sides were very ruddy. Not so because of a recipe violation

I took the recipe from the instructions for 190 ml of water (I mixed half and half with milk), two glasses of flour, the dough was not even kneaded.I looked at this disgrace, and it is correct that I added water. The result is not bad for the first time. I'll pick up recipes and try my own from the oven. But the crust is almost white, although the sides were very ruddy. Not so because of a recipe violation

There is very little water. For two glasses of flour, I (depending on the type of flour) take about 260-280 ml of water in a measuring glass.

I took the recipe from the instructions for 190 ml of water (I mixed half and half with milk), two glasses of flour, the dough was not even kneaded. I looked at this disgrace, and it is correct that I added water. The result is not bad for the first time. I'll pick up recipes and try my own from the oven. But the crust is almost white, although the sides were very ruddy. Not so because of a recipe violation

The amount of flour and other ingredients for making bread of various sizes https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0

The simplest bread (according to bread machine models) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=499.0

Wheat yeast bread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=261.0

Thank you very much, I went to study: girl_cleanglasses: who else would suggest a stirrer

Find the topic in the section https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=135.0

found on the forum only this topic about Mystery 1202 and 1203, and that model 1204 has not yet been bought by anyone ??
like this

Yandex market gave it to me as the cheapest one with a dispenser. Since the reviews about the previous models are quite good, and I want HP with a dispenser, I'm thinking about this .... can I take a chance ??

My mixer is baked to the bucket, and when I shake out the bread, the mixer with a piece of bread remains in the bucket, I soak it with sweat with water, otherwise it holds very tightly.

And I can't put on the timer, I left it a couple of times and my two corners don't mix. In the afternoon, when I put it, I always help with a silicone spatula, I scoop out these two corners with it.

I baked a French roll according to the recipe for 750 gr.
Lemon juice - 1 tsp
Water - 260 ml
Grows. oil - 1-1 / 2 tbsp. l.
Salt - 1-1 / 4 tsp
Sugar - 1-1 / 2 tbsp. l.
Wheat flour - 3 measures. Art. (I poured 2.5 measures.article and measured not along the edge of the glass, but along the upper risk)
Yeast (dry saf.) - 1 tsp.

Baking mode - 2, medium crust, 1000 gr

This is how it turned out:


On the cut it is uneven, because the husband haphazardly cut it off.

It turned out porous, but the pores are not as huge as I expected from a Frenchie. And all the same, it seems to me that some kind of crumb sticks together when pressed. Maybe we start cutting it early? It seems that after baking it costs at least 4 hours.
Not as fragrant as milk, but delicious.

I have to get there to buy rye flour and rye bread to try to bake.

The bread should ripen until it cools completely, to room temperature, then the crumb will not be wet, damp and well cut with a knife. Therefore, the bread is damp inside, that the final baking processes are still going on in it.

Four hours is not enough for this.

Experienced people, tell me, please. I bake sourdough bread on program 12 - only pastries. The book says that the possible time is 60-90 minutes. When I type the program, it gives out 60 minutes. How to increase this time?

The bread should ripen until it cools completely, to room temperature, then the crumb will not be wet, damp and well cut with a knife. Therefore, the bread is damp inside, that the final baking processes are still going on in it.

Four hours is not enough for this.

Thank you. Tell me, how much minimum should the bread stand to ripen?
I'll probably have to bake in the morning, and not at lunch.

Experienced people, tell me, please. I bake sourdough bread on program 12 - only pastries. The book says that the possible time is 60-90 minutes. When I type the program, it gives out 60 minutes. How to increase this time?

Did you try the + and - buttons, or are they just for the timer?

Yesterday I baked French bread according to this recipe (I found it here on the forum):

1 h \ l SAF moment professional yeast (French packaging 500 g each),
1 tsp of coarse real sea salt (passes through a porcelain mortar and pestle before laying),
400 grams of sifted premium wheat flour ("Altai Father" is beyond competition),
1 tbsp / l of vegetable oil (if there is - I gurgle olive oil, if not - a bottle on duty after the deep fryer),
at the discretion of the kolobok 260-280 water (after the filter),
the most important component is a good mood at the bookmark, and the purr of a French song.

My ingredients:
1 tsp yeast PAF moment of usual
1 tsp fine sea salt
400 grams of sifted baking wheat flour (Aleika)
1 tbsp \ l of vegetable oil
280 ml of water (after filter)

Mode - 2, medium crust, 1000 g

How much I don’t understand about these koloboks, but I got it so smeared on the sides and bottom of the bucket that I added flour, I don’t know how much of the sieve mug I sowed directly into the bucket on the kolobok, 3 tbsp. spoons for sure. I cleaned two of my non-stirring corners in a bucket and left it as it is.
Not fried, of course, the top is pale, but we are already used to it. Even though I don’t let the bread ripen, because it’s time to have supper, the crumb is so airy, the pores are not huge, the crust is so hard and crispy. The bread is 2/3 of a bucket, not high, does not smell of yeast.
It seemed to me a bit bland, somewhat tasteless, the little son diminished a piece with pleasure.
Here is a photo of bread.

Thank you. Tell me, how long should the bread stand to mature?
I'll probably have to bake in the morning now, and not at lunch.

The bread is ready when it has completely cooled down and the crumb has reached room temperature 22-25 * С

Good day! welcome a novice baker into your ranks Yesterday I was brought a new model Mystery 1204 with a dispenser.
I chose for a long time, read this forum for a long time, at first I wanted Panaska 2501, but then I thought and decided that Mystery 1204 has enough programs and functions, cat. I need it, and the price is half.
Yesterday I baked my first bread in KHP. According to this recipe

Congratulations to Anna-Mish on your purchase and on your first bread!
He looks handsome and nothing that the top has almost failed. Next time it will work out.
And I have been hanging on wheat-rye bread for several months already. I can’t eat everything myself and feed my family and relatives. They are painfully tasty with both prunes and raisins. And now the gray one is baked with raisins. It's so delicious that you don't need any cupcake cakes. Today I dissuaded my family members from the traditional preparation of a birthday cake for me and my nephews tomorrow. I don't feel like it at all.
This is the flip side of owning your own bread maker.
Good luck again!
And bon appetit, of course!

Congratulations to Anna-Mish on your purchase and on your first bread!
He looks handsome and nothing that the top has almost failed. Next time it will work out.
And I have been hanging on wheat-rye bread for several months already. I can’t eat everything myself and feed my family and relatives. They are painfully tasty with both prunes and raisins.

Larsen, Share the recipe for wheat-rye, or is it already somewhere higher ??? I went to read the whole Temka again and write out successful recipes. I'll buy rye flour one of these days, then oooooh ... hold on, Mystery! Moreover, my mother and I personally love bread with all sorts of additives, such as prunes, dried apricots, seeds.
But even this white one today, apparently, will have to be put aside for crackers. Although he is very pretty, his husband did not really like it (for some reason he says that it is bland and tasteless). I will look for another wheat.
Happy Holidays !!!

Larsen, Share the recipe for wheat-rye, or is it already somewhere higher ??? I went to read the whole Temka again and write out successful recipes. I'll buy rye flour one of these days, then oooooh ... hold on, Mystery! Moreover, my mother and I personally love bread with all sorts of additives, such as prunes, dried apricots, seeds.

Yes, I’m not going to get the recipe right. And so it hangs on pages 13 - see "Bread with wheat-rye prunes".
By the way - be sure (!) To take prunes "fat" and soft and sweet, and not sour and small. Pieces can be cut and larger than I indicated 5 mm. It turns out even more interesting and beautiful.
Bon Appetit!

cm."Bread with wheat-rye prunes".
By the way - be sure (!) To take prunes "fat" and soft and sweet, and not sour and small. Pieces can be cut and larger than I indicated 5 mm. It turns out even more interesting and beautiful.

I will try ... especially since this model has a dispenser ... so I wonder if it is possible to put prunes in it ???