Bread makers Mystery 1202/1203

Owners of Mystery 1203, please take a picture of your stirrer and post a photo. I found a service center in our city, they say that there are different mixers in these stoves, they ask for a photo, and where I can get it if there is no mixer, some kind of vicious circle. And different ones do not want to order an MSS from a warehouse (well, what if I visually chose), they say that then the second will have nowhere to put it.
In general, a photo is VERY needed. Save, otherwise the stove is idle, it's a shame
Thank you in advance

[Sheikh]

Sheikh, you are welcome! She is on the right. To the left - from another stove, unfortunately, I don't remember which one, but it also fits. I took it off so that you do not get hung up on the standard one, they are often (but not always!) Interchangeable. On my other two stoves, the blades also fit together, although they are from different manufacturers.

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Please tell me what are the dimensions of the MBM-1204? Temki for some reason is not on her ..

Hello everyone!!! A week ago I bought myself a mystery 1202 bread maker awesome thing, but the bread does not turn out the way I want it, only I bake super-great cupcakes

My opinion is that the cupcakes will not be baked normally in hp, since 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 cupcakes 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.

Try to make Stolichny delicious and baked perfectly. Butter-250 gr. (I take Pyshka margarine), mix with 200 gr. sugar and put in a bucket, add 3 eggs and put a bucket in a bread maker, turn on program 10 for kneading for unleavened dough. Add 265 gr. flour, vanillin 1 tsp. , baking powder 10 gr., after the end of the batch add 150 gr. raisins (I bake without it). We turn on the 13th program and wait.

Try to make Stolichny delicious and baked perfectly. Butter-250 gr. (I take Pyshka margarine), mix with 200 gr. sugar and put in a bucket, add 3 eggs and put a bucket in a bread maker, turn on program 10 for kneading for unleavened dough. Add 265 gr. flour, vanillin 1 tsp. , baking powder 10 gr., after the end of the batch add 150 gr. raisins (I bake without it). We turn on the 13th program and wait.

I really like the model of the stove, and the bread turned out to be excellent. Now I have everything perfect and muffins and bread.

Hello everyone!
Can you please tell me I bought the MYSTERY MBM-1204 Bread Maker. I want to bake some kind of easy bread for a start, but where is it better to take the recipe from the forum or from the instructions? I read that the instruction is not very good.

Congratulations on your purchase. Feel free to take the recipe from the forum. It will be very interesting to know your impressions of this HP. I have been looking at her for a long time, I want to buy my Rollsen to help, otherwise I am afraid to "stop" my favorite (she is soon 2 years old).

Hi there.
Yesterday my husband brought the bread maker home, opened it like nothing was done. True, the lid walks a little freely. The display glows blue, almost inaudible, how much noise. And that evening she baked a French roll. I took the recipe from the instructions. I wanted to take it on the forum, but some products were not at home. I put a dark crust. It was fried well and the dough was baked, the mixer picked out from the bread. Like it for now, but we'll see. I wanted to take pictures, but my men diminished bread in seconds.

So take me into your ranks! I got myself a girlfriend 1203 on Friday and an Internet magician on the site. The platypus bought ready-made bread mixes.I began my practice with "Derevensky" (I had to start with something, and it was too lazy to look for a recipe). So the bread turned out to be wonderful. True, the top fell a little, probably got it early. But my spouse liked this bread, and so did I.
I baked it several times according to my own recipe (15 years ago I worked in a mini-bakery), it also turned out very tasty. But the second time I try to bake with a delay - it doesn't work. Kneads, rises - everything is fine, but the oven does not bake! What nonsense, I don’t understand! Should I contact the service?

Good day. Congratulations, what exactly are you failing with the postponement?

Good day. Congratulations, what exactly are you failing with the postponement?

It seems to me that there was some kind of failure. The first time I put it on and went to work. When I arrived, I found that the electricity was cut off (there was no light in the entrance until the next day). Apparently my bread just turned on for baking and the light was turned off. On the sides of the bucket there is a trace of the risen dough. I regretted the bread and put it on the baking.
The second time, I also fell asleep, set all the programs and a delay. I came home, and he was sticking out damp, almost propping up the lid. Or maybe I did not set the time correctly? I loaded it at 7:30 and set the deferral for 7 hours. I came home at 18:00.

[nnv200569]

Or maybe I did not set the time correctly? I loaded it at 7:30 and set the deferral for 7 hours. I came home at 18:00.

nnv200569, well, in the first case, everything is clear - a power failure.
And in the second, if you needed to get bread by 7 pm, then you should have set 11 hours and 30 minutes!

[nnv200569]

nnv200569, well, in the first case, everything is clear - a power failure.
And in the second, if you needed to get bread by 7 pm, then you should have set 11 hours and 30 minutes!

Thank you for your answer! But the second time it had to be ready, baked!
I hope it will work out next time. Now my girlfriend is working, baking bread, and tomorrow I will try to postpone it for 1 hour.

Good day! opted for the 1203 model (available in the store). I like this bread maker for everyone (especially for the design and price), but the lack of the "cupcake" mode, which is in the previous model, scares me. Please answer the question: "Is it possible to bake cupcakes in mystery 1203 and on what mode?"

Good day! opted for the 1203 model (available in the store). I like this bread maker for everyone (especially for the design and price), but the lack of the "cupcake" mode, which is in the previous model, scares me. Please answer the question: "Is it possible to bake cupcakes in mystery 1203 and on what mode?"

Try it on program 2. I haven't tried it myself, but judging by the instructions, it can work on the 2nd one. It's just that no one eats sweet products at my place, but I abstain.

Try it on program 2.

No no! Cupcake absolutely does not need such a long proofing as yeast bread! I myself did not bake cupcakes in this oven, because I do it either in my other ovens, or in a slow cooker, or in the oven, but, judging by the instructions, the 5th, 6th and 7th programs are devoid of the lifting stages. Finally, you can always just turn on the kneading first, then turn off the oven and turn on the baking.

No no! Cupcake absolutely does not need such a long proofing as yeast bread! I myself did not bake cupcakes in this oven, because I do it either in my other ovens, or in a slow cooker, or in the oven, but, judging by the instructions, the 5th, 6th and 7th programs are devoid of the lifting stages. Finally, you can always just turn on the kneading first, then turn off the oven and turn on the baking.

You are probably right, because it was about a cupcake, not about a kulich

Once again about the color of the crust.
I just can't get a dark crust. It worked once, but there was a lot of sugar in the dough. And that's it! I bake a 650-gram loaf on 1 program on the 1000-gr setting, put on the "dark crust" - the bread is pale ...Already my husband made the bolt turn, but he says that this bolt only strengthens the ten, and has nothing to do with the color of the crust. I cover it with foil, after baking I keep it heated for 10-20 minutes - nothing! Pale !! What else to do something?
What about you? How did you solve the problem?

[What about you? How did you solve the problem?]

Once again about the color of the crust.
I just can't get a dark crust. It worked once, but there was a lot of sugar in the dough. And that's it! I bake a 650-gram loaf on program 1 at 1000 g setting, put a "dark crust" - the bread is pale ... I already made my husband spin the bolt, but he says that this bolt only strengthens the ten, and has nothing to do with the color of the crust ... I cover it with foil, after baking I keep it heated for 10-20 minutes - nothing! Pale !! What else to do something?
What about you? How did you solve the problem?

Panasonic helps a lot!
Well, or setting up the electronics of your HP for good baking
and the start of the price of this cheese into the sky-high distance!
And about a large amount of Honey (sugar) in or on bread has already been written!


p.s.
And you need to twist 1 / 2-1.1 / 2 turns not the heating element mounting screw,
and the screw of the clamp of the temperature sensor. This helps a little.
The main thing is that it does not fall off in the end, the one that the sensor
and did not lead to overheating problems in the end.

Vanya28, thank you, I really didn't understand your florid allegories. We twirled the bolt a little more, I'm afraid it will completely fall out. The oven will not be until tomorrow - we'll see.
Do services somehow solve this problem?

Vanya28, thank you, I really didn't understand your florid allegories. We twirled the bolt a little more, I'm afraid it will completely fall out. The oven will not be until tomorrow - we'll see.
Do services somehow solve this problem?

Well, what's not clear here?
Price and quality correspond, well, of course not to expectations in this case.
And by improving the tuning of electronics at a local craftsman, raise the cost of this device to Panasonic or higher.
What I wrote about, talking about the cheapness of Cheese, what is low-cost or free and where it usually happens. I hope it's understandable ?!

And turning the screw is dangerous, to put it bluntly.
It is better to unwind the bread maker and under the sensor,
and put its clamp on a piece of mica
or wind up a coil of Teflon (FUM tape for plumbing) and tighten.
If it helps a little, then add (roll up) more and so on to success!
Or immediately adjust the operation of the electronics,
by setting it up to trigger the automation within
temperatures 160-170C in a chamber with a bucket,
replacing (adjusting) radio components or winding Teflon onto the sensor.
You can do it yourself,
but an appropriate thermometer is required,
which you have to buy if you don't have it.
Excuse me, but the savings in purchasing such HP are dubious.
When everything is set up, she will certainly delight you with her pastries.
But at what cost?
Here is a little thing with the right thermometer for 350 rubles.

And I like my HP. I bake bread 3 times a week / well, we cannot eat so much bread together with my husband /. While I was adjusting to the stove, my husband bought a loaf in the store. The loaf has been drying for a week now. Caesar will have to make a salad

good afternoon to all bread bakers! today I also bought Mystery 1204 (I did not find a branch for this particular model), now my first cupcake is being baked, and I decided to ask, please tell me who bakes sweet bread (rich with raisins) which program are you putting on? because in the instructions I look it is written to bake for 4 programs. and there is no audible warning for adding fruits and nuts.

Comrades! Just a cry from the heart !!! Please give me a recipe for the simplest primitive bread for our bread makers. We have 1202. I need the simplest and most primitive one, with flour, water, vegetable oil and yeast. The fact is that we bought the stove recently, we are leaving soon, we need to adapt it as much as possible to the simplest bread. Since then there will be no time and opportunity for experiments. Help, huh? We will wait for an answer with recipe... I read the entire forum, I could not find a simple recipe. Help.

Well, since the cry from the heart, and the simplest, then: 260 ml of water, 1 tbsp. l. oil, 1 tsp. salt, 1/2 tbsp. l. sugar., 380-390 g flour, 1 tsp.yeast. For the smallest bread, the main program.

One more from here... I bake one to one. It turned out immediately and without problems.

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Hello I'm new! I have a bread maker for 3 days, though after looking through almost the whole topic, such as I have met in my opinion one. And my stove is MYSTERY 1201 - I really like it, I already baked French bread in it from the instructions in the book, I think it turned out well. And today I tried to bake Darnitsky - I read about him here on the forum (the proprietary recipe from the male owner, I don't remember the name), I think I also succeeded, I will try to upload a photo ... in the context.

And please tell me how to attach a photo, I can't find signs anywhere ...

Go to any service for posting a photo (I always use and recommend i), upload a photo from your computer there and copy the link here "BBCode: Picture in Text" or "Preview - Click to enlarge".

and where is this service located?

[i]

and where is this service located?

I have written: i... Enter in the address bar, then everything will be clear, this is a very simple service.

Good evening! Everything seems to have found the photo, uploaded, but where the link to copy should go, or rather where I can see it after copying ...

and where the link to copy should go, or rather where I can see it after copying ...

I didn't quite understand the meaning of the phrase. If you copied the link, then place it in the message in which you would like to see your photo.

Hello I'm new! I have a bread maker for 3 days, though after looking through almost the whole topic, such as I have met in my opinion one. And my stove is MYSTERY 1201 - I really like it, I already baked French bread in it from the instructions in the book, I think it turned out well. And today I tried to bake Darnitsky - I read about him here on the forum (the proprietary recipe from the male owner - I don't remember the name) I think I also succeeded, I will try to post a photo ...

I have MYSTERY 1203, but according to the baking programs they differ little from yours) * I have my bread maker for the 3rd month already. Like very much!! I even mastered baking on it with a mixture of rye and wheat flour (50 to 50). Most of all I like to bake with dough, both white and "gray" bread. This dough is in the bread maker itself and I make on program number 9. Maybe you have it under a different number, but the point is for the batch to be 20-30 minutes, and then another "rise" for 1 hour.
I experiment with all my might - I bake with the addition of buckwheat flour, and with corn flour, and with the addition of butter and butter and mustard, and apple cider vinegar (but this is mainly so that bread from wheat and rye flour turns out with sourness). I also add, when I bake with rye flour, dry kvass or kvass wort ...
In general, if you are interested, ask how I can help.

I didn't quite understand the meaning of the phrase. If you copied the link, then place it in the message in which you would like to see your photo.

Sorry, I don’t know how to explain, well, in general, I somehow uploaded a photo from my computer to the "info" - there are links: I highlight the link, I move the mouse cursor over it, click the right button "copy", and then what ?

Gorka, thank you for participating! The 9th program is the same for me - it's called Fresh dough, tell me how you make the leaven - I'm interested ...

Sorry, I don’t know how to explain, well, in general, I somehow uploaded a photo from my computer to the "info" - there are links: I highlight the link, I move the mouse cursor over it, click the right button "copy", and then what ?

I repeat once again - copy it and place it in the message where you need it! Can't you? Press the right mouse button and select "paste".

Gorka, thank you for participating! The 9th program is the same for me - it's called Fresh dough, tell me how you make the leaven - I'm interested ...

I was not talking about sourdough, but about dough)) *
I do the dough in two ways:

1st way:
Wheat flour - 200 gr.
Yeast - 1.5 teaspoon
Milk - 150 ml. (warm up, but not hot, i.e. warm)
Sugar - 2 tbsp. spoons
Dissolve sugar in milk. Mix flour with yeast.
I think that you are recommended to first fill in liquids, and then fill in dry ingredients, but, in any case, you need to load products as recommended in the instructions - MANDATORY! (I, once, mixed it up and it turned out not very well) *)
In general, load milk with dissolved sugar, flour with yeast. We turn on the program number 9. The dough should rise.

2nd method (for bread made from rye and wheat flour):

It differs in that instead of 200 gr. wheat flour we take 200 gr. rye flour.
But there is one subtlety - during the execution of the program, you have to help the bread maker at the kneading stage, that is, collect the dough to the middle, neatly, with something like a wooden spatula, spoon, that is, so that it cannot scratch the mold. After kneading, close the lid and let our dough fit!
Well, don't be alarmed - these two doughs look different *

During the raising of the dough, DO NOT open the bread machine in ANY CASE !!! otherwise the dough will quickly subside and you will have to start all over again *
What can you do with these doughs? Well, for example:

Wheat flour - 250-270 gr. (it's almost scary to be mistaken)
Chicken egg - 1pc + water = 110 ml (that is, there should be 110 ml of liquid in total.)
Salt - 1.5 tsp.
Butter - 30 gr. (can be replaced with 2 tablespoons of vegetable)

Add to the dough. But there is one trick - here, just, you first need to pour the flour, and then the liquid ingredients. *
And yet - if you are going to bake rye-wheat bread, then you should also add a couple of tablespoons of kvass wort (liquid). It is sold in stores and resembles honey in its consistency *. Make sure this wort contains malt (required). Also add a tablespoon (or a couple of tablespoons) of APPLE vinegar (for the characteristic sourness inherent in rye bread.

And, of course, if you made wheat dough, then if you want to bake rye-wheat bread, then you need to add rye flour *

Well, make sure that at the second stage of kneading (that is, after the first "calming") you get a "bun", that is, so that the dough does not blur or crumble. Accordingly, if the dough spreads, then you can CAREFULLY, little by little, add flour and monitor the process of the bun formation, if it crumbles, then, again, CAREFULLY, little by little, add water and, again, follow the bun.
Furnace on program no. 1.

In general, you can experiment. For example, I sometimes replace (not in a dough, but at the second stage) 50 grams of flour for corn or buckwheat. I replace the butter with mustard oil (it turns out a mustard loaf) ... and so on and so on ...
And, of course, do not forget to sift the flour. )) *
If you don't have a kitchen scale yet, be sure to buy one. I assure you - they will be very useful to you.

Recipes converted from a 750-gram loaf, i.e. for your oven *

In general, something like this ...)) *
If you have questions - ask *

Gorka, thank you very much for the advice, bookmarked it, but for now I'm baking with yeast. At first I had Saf-Levyur, but I didn't like something, they smelled much of yeast, I switched to Saf-moment, these are better, but I also did not understand it, it is indicated on a pack of yeast: designed for 1 kg of flour, and the recipe has I had 400 g of flour and 1 hour. l. yeast, and so after that there was more than one recipe left with yeast ... it turns out what is written on the pack - it's better not to believe, but to do it strictly according to the recipe, right? And I already baked 50-50, it turned out fine, I just don't like white bread ... I would like rye ... but there is no such program. Have you tried the rye oven? If so, which program?

Saf-moment yeast is definitely better than Saf-Levure. I, too, went through this :) *
You should not pay attention to what is written on the pack with yeast, it is better to strictly follow the recipe for bread *
It is sooooo difficult to bake rye, pure rye, bread in our bread maker ... but, in principle, it is possible, but this requires the so-called Agram-light or, in extreme cases, Agram dark. Agram is a dry sourdough for bread, which is added when baking rye bread.Unfortunately, I can't find it in our Nizhny Novgorod *
Therefore, for now, I bake "pseudo-rye" (that is, 50/50) on dough with the addition of kvass wort and apple cider vinegar for sourness. It turns out very well and is very similar to rye.
Generally "walk" on this site, see the recipes for rye bread. Well, for example:
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=158863.0
Here you can combine two programs - first the 9th, and then the 1st ... After the end of the program, we leave the bread on "maintaining the temperature" for another half an hour ... I have not tried it myself, but, it seems, it should work *

And again - try the bread with dough, I'm sure you will like it *

And also very good muffins in the bread maker are obtained .... I, in a simple way, add vanilla and cinnamon to the flour (to taste), and during the signal during the second kneading on the first program, raisins (to taste). Well, of course, I put more sugar and butter ONLY CREAM !!! Milk, not water. Oh yeah ..... egg, in this case, be sure * The main thing is to calculate the correct total amount of liquid
My wife and daughters destroy such cupcakes in half an hour after baking)))) *
I also make cupcakes on dough * On the first program.

In general, basically everything, I bake on the first program.

Today she became the owner of another HP - Mystery 1204. Now they both work: Mystery bakes sweet pumpkin, and Rollsen - potato. The mixing in Mystery is very unusual, Rolsen, it seems to me, is doing it more actively. Mystery's bucket seems so small, and her maximum weight is greater than that of Rolsen. The dispenser opened, and the raisins did not spill out immediately, although I sprinkled it with flour. The instructions do not recommend putting raisins, prunes, etc. into the dispenser, but I still decided to try it. I realized one thing: I need to put a little less next time, otherwise I filled a full one.
Well, my pumpkin is baked. It turned out lower than in Rollsen, let's see what's inside when it cools down. And so he blushed normally, he shook himself out of the bucket easily. Now we need to drive on all programs (except for jam and ultrafast). The Gluten-Free program is identical to Rolsen's Ambulance, one-to-one in terms of the duration of the cycles. I once baked rye yeast on this prog, nothing happened, with a convex roof.

Dear owners of the bread machine. Tell me please, do you knead all kinds of dough in it? Dumplings, shortbread too? Or am I already quite a lot hunted? I don’t like to stir the dough with my hands, so I’m thinking whether it is worth buying a bread maker

Well, in general, I mixed anything .... One small but! - sometimes you have to interfere with the kneading program, that is, monitor the mixing and, at times, help with your hands, carefully, remove the ingredients from the sides of the bucket. You also need to select a mixing program and, sometimes, interrupt it or, conversely, lengthen it ...
Right now, right now, I'm kneading the cake dough *

[Omela]

Today I baked banana bran bread in a new KhP according to the recipe Omela... However, with minor changes. There was only one banana and did not hold up to 155 grams, so I added the weight with pumpkin puree. And so that the dispenser did not open at idle, 1 tbsp was poured into it. l. Flaxseed. Baked like this:
First, there was a kneading according to ave. No. 10 (dough for pasta), at the end (14 minutes) I switched to avenue No. 1, chose a weight of 750 g and a timer delay for 20 minutes. In total, we got a cycle = 3:40.
The kneading went well, completely without any intervention, but here is the result:
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Today I bought HP Mystery 1203. To be honest, my head is just spinning from the information I read
The first pancake turned out to be lumpy, I didn't even take pictures.
Now I'm trying to bake a mayonnaise bread, I really hope that it will work out.

Good day! We bought a Mystery 1203 bread maker. The first sample came out, the second time I put the ingredients according to the instructions. I plugged the oven into the mains. The display shows a timer 00:00, icons by default, but does not respond to pressing buttons! it heats up. Did anyone encounter such a problem, tell me, please!

[keity89]

Good day! We bought a Mystery 1203 bread machine.The first sample turned out, the second time I laid the ingredients according to the instructions. I plugged the oven into the mains. The display shows a timer 00:00, icons by default, but does not respond to pressing buttons! it heats up. Did anyone encounter such a problem, tell me, please!

keity89What was the time interval between the first and second baked goods? If the second bread was placed immediately after the second, then everything is clear.