Bread maker Gorenje BM1400E

[Daewoo 9154]

I have Daewoo 9154 absolute analogue Gorenje BM1400E, the stove has been studied up and down, what could be the problem with it? : kolobok: Doesn't it depend on the recipe? Do you make bread of the same composition?

yes, and the same one does not work in the right compartment and when I put different ones, only in a large form the same crust is obtained from the top, but then it breaks, it turns out 2-3 times without breaking, and so I bake 2 small ones, somewhere for a month the norm was, even the photo there is exactly the same bread and the size and crust and then as changed, I was already upset that it stopped working, it somehow interferes badly in the right form, I correct the dough with a silicone spatula from the walls and in the left one everything is fine

I also give my recipe for everyday bread:

Water (whey, milk, etc.) - 400g
Vegetable oil (olive) - 30g
Salt - 1.5 tsp.
Sugar - 1 tbsp. l.
Flour (rye, whole grain, semolina, etc.) - 100g
Flour / s - 600g
Yeast (Saf-moment) - 7g

I wrote it the way I put it in the oven. I always follow the dough, if it smears along the bottom, add flour 2-3 scoops one by one. Baking programs - Basic or French. If I bake in the Main mode, and the bread does not have time to rise almost to the edge of the bucket, I put it on "Pause" and wait, then I take off the pause and baking goes on. The bread is always great! Success.

it is in the right form, somehow it does not interfere well, I correct the dough with a silicone spatula from the walls and in the left one everything is fine

Yes, it looks like a technical problem, very disappointing

[Vanya28]

Vanya28
Admin is not here, but on the previous page of this thread:
Reply # 32 Apr 06

Thanks a lot for the technical advice. I'll try to implement it.

As for the advice to start "from the beginning" - I bake on this stove for half a year too, if you read the "first novel", there is the whole problem and experiments in detail.
Briefly, the point is that before that I took the cheapest and simplest little HP Supra 150 for testing. I got used to it in three days. Basic bread turned out to be much better in terms of properties. And rye and pitch additives are normal. And with this one - alas. The simplest basic recipe is not the same. Now I use mainly a kneader as dough. Then I bake in the oven.

(In that Supra, my bread very often rested upward - I was tortured to wash it every time. Then I specially reduced the amount of ingredients - it turned out such a bun - 300-350 grams instead of 500 according to the recipe and then did not resist)
I think Rada we must be glad that it rests - it means that you have a good stove!

maybe Vanya28, there is truth in your words on tuning technique.
When I bought it, I baked the first test roll for running in - I saw that it had cut the lid (screws on the snot, the thread on half of the screws was cut off, they dangle as if they were hammered with a hammer. When tightening new screws, I noticed that the lower part, where the lid goes down it also stands obliquely, the sealing gasket is skewed, the body piece is bent, it is not "flush". To straighten it, I had to disassemble the part where the electronics (otherwise it wouldn’t stand up in any way). Maybe I really bent something accidentally during this repair and therefore got lost baking mode?
I will look for where we have a "Burning" service center ...
Can still disassemble-assemble and work as it should?

I am reporting the results of referring the stove to the service center! I took it a week ago. Today they said to pick it up.

According to certified specialists, there are NO tests for the correct operation of the "burning 1400" stove!
Everything they did there, in the service - they turned it on, the augers are spinning, the heating element heats up - they touched it with their hand and EVERYTHING !! ??
I say - is the dipstick there, the temperature ?! - said - what's the point? Ten is alone, whether he works or not, he works for you.
And in electronics there is nothing to repair - programs are wired into a microcircuit - what can we do?
They also complained that it was necessary right away, when you find the lid screws that have fallen off, the skewed tank should not be screwed in and straightened out yourself, but to take pictures and carry them - then Burning simply changes the stove.

True, they made a request to the Moscow office of Goreniya, which they gave me along with the stove.

The answer is a masterpiece! It is worth bringing it in full and the members of the forum represented the level of service of this company.
Tomorrow at work I will definitely scan it and post it! I, reading it, as they say, was "under the table"!
Perhaps it will amuse you too!

I really, really sympathize with you !! Indeed, in fact, the stove is very good. I've already baked and mixed so much in it ... And buying such a device just for kneading dough is somehow expensive ... Maybe you have a fake? Although, this is also a question - whose fake? Who will fake Burning? Probably, there are also workers at the plant - the plan is being fulfilled and overfulfilled! But my stove was perfect, it was bought in a store, nothing dangled anywhere, the fit was tight, everything was neatly screwed on, it works like a clock !!! How to choose them now?
Previously, under the Union, the first half of the month, workers fought for quality, and the second half - for quantity. Then, when buying equipment, it was enough in those. to look at the passport - and it is clear what quality your equipment is, if it is done in the second half of the month - we do not take it !!! And now how to guess ??

Thanks for the sympathy!
They called from the sevis - the temperature measurement showed: 185 degrees in the bucket, more than 200 degrees behind the bucket - maybe this is the whole point?
Is there something interesting to regulate the heating?
Upload and paste the image of Moscow's response did not figure it out. I'll try to master it at home.

I bake bread mostly in a large form. I do not put liquids more than 400g - it will rest against the lid. It seems to me that your temperature regime is violated - can it get very hot during proofing? This is bad for a test. Temperature control in this cotton is not provided, like ... You have to figure it out yourself somehow. Maybe it makes sense to try program 12 - make your own program?

I, too, on program 12 fixed the problem with the extract by the selection method. He rose a lot and did not bother me. :( Although I like the stove so much, and I don’t want to carry it for repairs, I’m afraid that later it will completely refuse. And I found it in a current city in one store

the picture flew off?
I will try again.
There was an interesting moment - in contrast to the instructions it says that you need to first salt, sugar - then flour, yeast, and only then pour the water. True? And another phrase that the instructions for the stove are written incorrectly and will be rewritten in the near future ...

By the way, about the laying of products, when using a double form, you should try to make a bookmark in reverse: first, bulk products (yeast on the bottom, if dry), then liquid. I think it will mix better this way.

OK.
I went to try.

By the way - in many photographs of bread made from this C / P and a similar DEU, the crumb consistency is exactly the same as I get. Uneven and tight cut with clear holes. On the cut there are such "rags", and then the crumb quickly turns stale and crumbles.

And in the oven, after kneading the dough in the oven, the bread turns out to be good.!

******************************

Bake with ingredients back in. Same stuff. It does not seem to be baked properly in the middle, damp. Because of this, when it dries, it quickly hardens and crumbles.

Probably there is only one way left - choosing your own program ..

That's it, the last post on this topic!

Here are links to two different pictures of the loaves (just as an example).

1) On this bread is what it should be and what I want unsuccessfully for half a year and it seems I will not achieve it already:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=87833.0
This is exactly the kind of bread I got on a cheap Supre.

Here is also "normal" bread:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=157996.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=90414.0
2) In this photo, a cut of bread, which I always get on this HP Gorenje 1400 - "bad"
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=98362.0

Well, here's another example of the appearance of "bad" bread, which I get:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=160382.0

Don't look at recipes, etc. - pictures as a sample.

Owners of the device! Look and tell me - does your bread look like the 1st or the 2nd ?!

At first it turned out as in 1 photo, but then no, and everything changed the flour, yeast, the program is now almost the same, but it is not stored for more than a day, it happens with dense veins, although it will look very good. Maybe due to an email failure. energy, I baked in the evening (right now I don’t bake it hot and we don’t eat it). Have you tried kefir instead of water? On it, the crumb is softer and more porous. Here on kefir at the same time 2 different hells. The black crumb is denser, well, it’s always with me, for some reason it’s like this: (but tasty and I don’t keep it for more than a day either.

Anna_SHVEC
Thanks for the answer! Your crumb looks normal, much better than mine!
I changed everything I can. It's a shame that on the previous stove, the same as on 1 link was obtained without problems, on any yeast, water and flour. And in the oven, normal turns out on this test.

I realized that it just isn't baked properly. Can the relay turn off the heating early?
Tomorrow I'll try to load it by 1 kg, and the oven is like 1.4 kg with a light crust. If there are no improvements - everything is already tired - there will be just a dough mixer (fortunately, that 1.5 kg of dough does it without problems).
I will also try to program for a longer baking, although I did not understand the programming procedure, there is no instruction in it.

And I'll start looking for another stove. I will choose from pictures of breads. For example, as in the 1st link. Only there the model is old, there are no more such.

Obviously, there is some kind of sin in this HP, which the services do not know how to fix, and the manufacturer does not itch.

Pay attention - on the first page of this thread there is a photo in the context of bread with this HP - the consistency is also "bad"
Nayernoe is still a marriage of this model!

then it is necessary to deal with the thermal sensor, in the LV it helps to weaken the pressure of the temperature sensor by 1/2 turn of the screw.

Is this a screw on the side of the tank from the side of the electronic unit?


Unscrewed it by 1 turn.

And then today I experimented: I laid 900 grams of food, and put the baked goods at 1400 with a light crust - it did not help, it was still raw inside.

[Vanya28]

Well, hopefully the problem is solved!
Don't even know how to thank Vanya28 with his advice about the screw. (Pictured in a previous post).
Here's a certified service for you, fuck them ...
Indeed - at first I unscrewed it by 3/4 of a turn from the fully swirled one - the bread was immediately baked much better, rose more than usual - the third day went, still soft, does not crumble. (white bread, the simplest, basic program)

Today I unscrewed the screw again - in total it turned out 1.5 turns from the twisted one - the bread is even better! It rose even more, on 400 grams of water, an almost full large bucket. There were signs of what I wanted to get: shiny pores on the cut, springy, you press on the crumb with your finger, after a couple of seconds it takes its previous shape.

HP began to warm up outside noticeably more. But the loaf began to fall out without any problems, earlier it was rubbing for 5 minutes.

I was not too lazy to take a picture. Don't look at the slightly sunken top - I purposely made the bun thinner, to see what would happen - before, with such a bun, the entire top fell a third of the loaf into the depths. And then just a little bit, 1 cm x 2 cm. And even then not along the entire length of the loaf.


For the next baked goods, I will unscrew the screw another half turn (only 2). I think the result will be even better. Maybe you will get bread under the very lid!

For the next baked goods, I will unscrew the screw another half turn (only 2). I think the result will be even better. Maybe you will get bread under the very lid!

And what kind of screw is it that it gives? I did not get that

[korsar]

The screw is the regulator of the pressure of the temperature sensor, as I understand it. The more (denser) it is twisted, the lower the baking temperature (more often the ten is turned off). And you twist it and the heating element turns off less often, the temperature is maintained above. I clicked HP became much less frequent after unscrewing it.And the quality of the bread has improved, as you can see.
It's like in an electric stove oven - you set the temperature in the same place and when the desired temperature is reached, it turns off, then it starts to cool down - it turns on again.
And you, Anna_SHVEC, judging by the photo, bread is already normal and rises well ?!
I remembered - you adjusted the baking with the 12th program! But I don't know if this screw affects the proofing and raising of the dough before baking? It seemed to me that it affects - my bread has become higher, then the temperature has also increased when it rises ?!
Or maybe not - it just stopped falling off when the baking itself begins?
If you are not afraid, try to unscrew it half a turn for the sake of experiment, only I would first decide and remember how much you have unscrewed this screw now!
In general, good lifting and bad baking somehow contradict each other. Or the screw does not affect the lifting, but only the baking.
I would experiment on a standard program with a basic white bread recipe. If it works, it means that all other types of bread will be obtained.
I myself will try every day - uneaten bread for crackers - go well both at home and at work.

I want to achieve, so that like korsar, the top of the bread reached the lid!

Here, by the way, is the recipe for crackers - I make them super (I don't know, but probably related to the topic - what to do with the unsuccessful, old bread)

1. Cut white bread (black does not work that way), ideally, the thinner. so much the better, but not critical, it happened 2 * 3 cm each - first I cut off whole layers across the loaf, then I fold it 2-3 times at a time and cut it more thinly along, then larger across.

2. Dump the sliced ​​bread on a baking sheet, I try. to get quite a lot, in 2 layers.

3. The item is experimental, there are many options - a minimum: salt, sprinkle with dry garlic from a store bag.
I sprinkle with any seasoning that is available (Vegeta, Seasoning 100 dishes, at worst just with a Maggi or Knorr cube), squeeze out a few cloves of garlic through a press (you can squeeze it into the water at the bottom of the cup and then sprinkle with this water) or dry , you can green onions (even dry), you can dill - parsley (including dry) and so on - any experiments.
Sprinkle with sunflower oil on top.

4. I spray it with water from a spray bottle so that it is normally moistened (8-10 pshikov). This is the defining point - dry components are moistened, etc.

5. I put in cold oven (slightly below the middle) and turn it on at 110-130 degrees - no more. This is necessary so that, with gradual heating, the sprayed water begins to gradually turn into steam, saturating future crackers with moisture, while even stale bread takes on the appearance of fresh.

6. After 15-20 minutes, when there are signs that the bread has begun to brown a little (yellow), I mix it properly on a baking sheet, and in a circle and from bottom to top - the main thing is that it interacts with the sunflower oil poured earlier. And so a couple more times with an interval of 5-10 minutes.

7. When I see. that the crackers began to brown well (dark yellow, light brown), the smell went, the last time I stir, I close and turn off the oven. If you try it at this time, then the inside of the crout will still be soft. But after standing for 20-30 minutes in a cooling oven, it will "come".

8. Take out the baking sheet, transfer the crackers to a large glass salad bowl. Done!

The whole procedure takes 40-50 minutes, depending on the size of the crackers. By the method of experiment, everyone selects the optimal time for their stove.
They have an attractive force, like seeds. You bring the bowl to work, put it in a conspicuous place - all the biscuits go away unnoticed, until lunchtime.
Perfectly go to soups, borscht and just with tea.

ABOUT!! Wonderful bread !!! And what is the recipe? Special thanks for the croutons!

The recipe is the simplest, until it bakes perfectly on this stove, it seems like there is no point in making other, more complex ones ...
Water, flour (so much so that the bun was normal), dry yeast (contrary to popular belief - the "Pripravych" yeast is much better than the Saf moment, etc.) - somewhere a teaspoon in a measuring cup of water, the same amount of salt, sugar 1- 2 measured tablespoons, pre-pour vegetable oil on the augers.
As I understand from experience, in simple breads, the essence is not in the recipe and the accuracy of dosages - the main thing is that kolobok was normal (add flour or water when mixing) and the stove baked well!

I'll try with a bolt, I still have the problem of not baking the right roll, it is light, and the left one is well fried, then I pull it out, and put the right one to bake in its place for 15 minutes. Normally, the current is obtained if I put 400 gr in the right smaller volume. bread, then they are equally fried (it's such a strain to calculate a smaller portion each time).
Thank you very much for the crackers, I will now use bread, otherwise there is so much of it (I probably don't want to), but my baby loves crackers very much.

[korsar]

The screw is the regulator of the pressure of the temperature sensor, as I understand it. The more (denser) it is twisted, the lower the baking temperature (more often the ten is turned off). And you twist it and the heating element turns off less often, the temperature is maintained above. I clicked HP became much less frequent after unscrewing it. And the quality of the bread has improved, as you can see.
....
But I don't know if this screw affects the proofing and raising of the dough before baking? It seemed to me that it affects - my bread has become higher, then the temperature has also increased when it rises ?!
...
Or the screw does not affect the lifting, but only the baking.

I want to achieve, so that like korsar, the top of the bread reached the lid!

Here, by the way, is the recipe for crackers - I make them super (I don't know, but probably related to the topic - what to do with the unsuccessful, old bread)

1. Cut white bread (black doesn't work like that), ideally the thinner. the better, but not critical, sometimes 2 * 3 cm -

The clamp affects the entire temperature range, allowing, within a small range, to raise the trigger point for all modes, respectively.
Rye crackers according to the described technology are obtained just as well, especially if they are slightly under-dried.

[Anna_SHVEC]

Anna_SHVEC
I think. you still have a problem with the bolt:
Or, on one side, the lid does not fit snugly (most likely), lets air through, or maybe the heating element heats up unevenly ...

I tried to svehu put something heavy - like a pot of water ... closer to the edge, which is not baked.
And how interesting is one big loaf? is also uneven?

: cray: all nimogu no longer bakes the one that was white at all ceased to rise normally 1/3 somewhere less than the left loaf. I can't translate flour anymore
Yes, a big one, when I also baked a white top from this side (right), but the top also bursts, it never turned out without a groove in the center, so I bake 2 separately, and now they do not work out

Look closely at the bottom of the lid and where it closes!
Nothing skewed, panel, where are the buttons and the cover on the same level? Are the screws tightened? Is the iron inside the stove level ?, No cracks ??
I twisted mine and corrected it so that it was even (at the same time this unfortunate screw of the thermostat was wrapped at the same time ...)

If under warranty, then it is necessary to photograph it and to the service. As they explained to me in the service - this is a warranty case - they can be replaced without problems.

Look closely at the bottom of the cover and where it closes!
Nothing skewed, panel, where are the buttons and the cover on the same level? Are the screws tightened? Is the iron inside the stove level ?, No cracks ??
I twisted mine and corrected it so that it was even (at the same time this ill-fated screw of the thermostat was wrapped at the same time ...)

If under warranty, then it is necessary to photograph it and to the service. As they explained to me in the service - this is a warranty case - they can be replaced without problems.

Yes, it just does not fit well on the side of the panel, a gap of about 8mm, but at first it turned out, I have the same photos, but now it's getting worse and worse. You are right as long as I will take her under warranty.

today I tuned in for bread and again ...


I'm taking her for repairs tomorrow
here is the gap

Good luck!
Be sure to take these pictures on a USB flash drive.

I also thought about it, but where they will look can immediately fotik better. but they won't take my word for it, I'm already thinking about a new stove

Good afternoon, dear members of the forum!
I got this unit into my family, the functionality and volumes are impressive.
But immediately, when using the device, I ran into difficulties.
1. The touch buttons work poorly, they are pressed every other time, sometimes you need to press another button to make the previous one work, very strange. Also, after baking the bread, I could not turn off the oven, no buttons responded (including a combination that disables the lock), I pulled the cord out of the socket.
2. I baked 2 different breads in a double form, and so the bread did not mix in one of the forms, dry flour with yeast remained on top, I had to cancel the program (after the 2nd batch) and start the oven anew. My wife did the same when she put another batch of bread (she canceled the program, helped to stir the dough herself and started the program again). The blades rotate. In the large form, there was a mixture, but not ideal, in the bread there were, though not many, but non-mixtures (clots of dry flour).
3. 2 times the top edge-crust of the bread fell off, first swelled, swelled, then fell off. Here I am guilty of inaccuracies in the recipe in the book, or wholemeal flour, as well as the factor that the refrigerator was opened next to it, and I also put a little less yeast 1 time.
4. Another question: the backlight button only illuminates the touch panel or inside the bread machine too (I am writing from work, I forgot to see if there are any bulbs there)?
I was also struck by the fact that the lid does not close hermetically, there is no latch.
The parents have kenwood bm-450, it looks better ...

So I'm thinking: take it to the store, carry it for repairs, or just straighten your hands and score on such flaws as touch buttons, because in principle you can use it.
And although the bread is not perfect, I liked the taste.

[bambutch]

bambutch
I also had some errors, I endured until one form of the oven became completely unchanged, read above, now it's almost 1 month. under repair, waiting for a spare part. I also looked at Kenwood 450, but the price was 2 times higher, I didn't take it .... and now

Anna_SHVEC
Anna, I hope that after replacing the part you need, the bread maker will still start to please you.
Kenwood in Moscow costs 1000r more, and did not take it not for financial reasons, I really liked Goreny's ability to lay 2 rolls at the same time and a large batch size. Apparently this brand still falls short of world leaders, my relatives have a gas stove burning, so arsonists do not work well there.
I'll wait for more comments, maybe I'll have to take it, although I repeat that I really like the functionality.

I also chose her for the same reasons 2. At first, she made me very happy, but after half a year of baking bread almost every day, apparently exhausted its resource

[Anna_SHVEC]

Anna_SHVEC -Yes, it's sad. What kind of detail is interesting?

bambutch - read my posts and problems above. Small forms definitely do not stir the bread. If possible, I would pass. I understand, it's not worth chasing after size - it's better to bake more often. And it looks like this stove still cannot bake bread well - either there is not enough power or with the automation it still has something wrong.

Despite the twist of the screw, my bread is still not perfect, although it is better, but it still quickly turns stale, and now it also began to turn sour after 2 days of lying ...

The other day I went to my parents, to whom I gave my little Supra. For fun, I kneaded and baked bread. As usual, it turned out super: springy, tasty - on the 3rd day we left, had breakfast with it - as soon as baked. Burning would be rotten.

Grieved again. I will still use it only as a kneader. Or in front of guests to eat right away. And if possible, I will pick up another one for myself.

Only it is already scary, as if not to fly over again.

[andr]

andr
they did not say, today I just called, tomorrow a month as in repair. They said that it was already up to 1.5 months to wait for the part, but at first everything was that in 1 month.will do. "It is not our fault that parts have been coming from China for so long."

Check it out, interesting technology! On a branch about another bread maker.
Maybe try this?

In an easy answer.
I ate the dog on these stoves.

This is the VERSION OF SEWING her mother
Not changeable where.
There are good versions. Who has an hour to bake.
There are schizoid versions they have baked goods for an hour twenty. And even Apastena.
They will not accept it under warranty - because it bakes the same? Well, do you want fuli?
You also bought a turlington house. I thought they rewired it on turlingtons (unlike Alaska). Figos.
We left the old firmware version.

In short, you can move it a little? Seems like the time of "TENA start" if you play with the weight of a loaf and put on the lightest crust? Well, not by default, what is put at the moment of turning on the HP into the network.

But I haven't been fooled by this for a long time
I bake on the oven with this cropped stitching (where it takes about twenty hours for baking)
1. I put everything into the oven I press the "cook oven" button the first program and I don't even look at the settings.
I turn on on Android: bravo: do you think the timer is back for an hour? yes for an hour back.
The stove there in the kitchen hums and grumbles.
An hour later, the smartphone yells "it's time, brother, it's time" and I rush to the kitchen with all my paws and !!!!!!!!!!!!!!!
I'm taking the bucket out of the oven!
The reason is that I'm mad !! It just throws out an idiotic firmware that, an hour after the start of the kneading, SUDDENLY turns the agitator again for ONE minute.
How would this be done for the best gas removal in the test.
But BECAUSE I bake with a VERY small amount of yeast, then SCUGO every time stupidly knocked down the loaf and drove mnu into a rage.
I take out the bucket and, looking at the stove, say: Well, Stsugo? Mixing?
The stove responds with the vicious rotation of the empty rotor (for the bucket is in my hands)
A minute later, I shove the bucket back, turn on the Android Timer for a 40 minute countdown and go to my computer in the room.
Further (at the computer, time flies instantly)
Timer yells again - running to the kitchen.
THIS is the start of baking! 20 HOURS before the final whistle, the stove stupidly cuts in its heating element!
But for ME this is ninada!
The fact is that weak yeast (I put at least as I mentioned) has NOT COMPLETELY raised the loaf yet!
I wait on the OVEN timer (looking at its monitor) until the end of baking 1-20, then I hear a click! (The heating element is running) and here for 1 hour 19 minutes I cut down the stove VASCHE. Zeroing the programs!
IT'S IMPORTANT HERE!
DO NOT MISS THE BUTTONS!
If you press the wrong one, then the stsugo will spin the shaft again (without question, ALL programs start by scrolling the shaft) and everything that so diligently rose in the boiler will go into oblivion
So - the stove is cut down (you can also from the socket, but I don't do it)
We remember that I turned it off at 1 hour 19 minutes before the end of baking?
So the heating element worked for 1 minute?
Oh .. this is enough for 20 minutes or even 30 minutes so that a good heat roll would take half a day even to the lid!
I sit at the computer (turning on the Android timer) and the stove OFF raises the dough to a level Pleasant to me.
Well, the level is good this kada is no longer raising it.
I sometimes set up experiments of various kinds and the period of "distance" I do for an hour or two .. Every time there is an interesting experiment.
That is, I turn on the stove again .. one minute! - 12 prog (TENA no longer has a large thermal inertia)
And again I cut it out .. and again you can wait 30 minutes for a further rise ..
But often this is not necessary.
It is enough for me to "add" to the rise of the roll the very 20 minutes that this fucking firmware STEALED !!!!!!!
20-30 minutes yeah.
Then I cut in stupidly 12 prog.
I remind you once again: One mistake in the CORRECT start of the oven and this fool will spin like a shaft deciding that you started stirring the dough from scratch and ambo .. everything that rose - everything died
I once killed the bread that I grew for six hours (with sourdough) miraculously, then I did not trample the stove with rage
Bottom line.
12 the program bakes an hour.
The oven timer is screaming (but I also put mine on. My kitchen is far away and I don't hear tight doors often .. Aneroid timer is reliable)
I also bake sometimes for 20-26 minutes again for 12 prog.
Well for a quality crust.

And I also do this:
I shake out the roll. After an hour of baking, the 12th program. I turn my head upside down. I shove her head into the cauldron.
And for 20-30 minutes again on the 12th.
Then baked the "top" of the roll is perfect and the roll is all the best stanovizzo .. there is a secret there, in principle, water (moisture) is collected in the boiler and when you shove it upside down, the moisture starts to go away actively when it heats up because everything turns upside down. And there is where to go (well, the bun's ass is now her head) I like it more.

That's how Ibanuto - I bake.
The result is not just excellent, but just kick-ass good.
I’m not hemorrhagic nikada not about yeast (even though I can bake on aspen shavings) because now I regulate the RISE time myself .. and not that the current dough moved up and both ..
In general, here is such a manual baking.
Otherwise, this bug of the program at hour twenty for baking cannot be won.
The dough that has NOT been slightly (IMHO) will start to float with TENOM ..
The Chinese decided that it takes exactly twenty hours to bake the rolls.
And this is just what it should be.
But damn these quick-eyed rams: -X cut off the time at the DISTANCE test!
And if you take into account the agitator TURN I described above in the middle of the dough distance (for gas discharge) as part of a regular program, then the dough does NOT have time IMHO to stand up normally.
Current if you put a lot of yeast there. The tada perth is strong and the rise is good.

Dry residue:
Or put MORE yeast tada in the automatic mode, the bun will have time to rise before the TENA is turned on, 1 hour 20 minutes before the end of the whole concert.
Either the oven is "looking after" the car, as I described.

By the way, it is with RARE consumption of a roll (once a week / one and a half or even two :-)) I bake a loaf, this manual method does not burden. For the result is always best best, and with a low yeast content, the loaf does not get stale and does not bloom for two weeks. Well, in a clay baker.
If you bake loaves every day, then everything will darken.
kakotag :-)

.

: shock, I'd rather eat what they sell in stores
called the service today - "we are expecting a spare part" of the current already with praise

And I read about other stoves, look at pictures.
I need to send someone to the METRO (I don't have a card) there Alaska of their production, the price is cheap, I like the reviews and pictures of bread.
And I will try the technology described above on the weekend at Gorenzhi - I will unsubscribe.

Anna_SHVEC, I have the same problem as you, after half a year of excellent work, I stopped getting bread altogether, except on the 12th prog. I tried all kinds of flour and yeast and still nothing came of it. In general, I suffered for a month and took it to the service, they told me to call and find out in ten days.

andr, when it worked correctly and even when it started to fail, the bread came out very tasty and lay for five days and never sour or stale.

Foreword:
Orion 205, bought for an experiment for $ 50, has faithfully served for almost 3 years and began to show signs of dying - making eerie clicking sounds when kneading the dough. I suppose it would have served even longer if I hadn't killed it by kneading a steep dumplings dough. However, the bread pan during this time did not even think to peel off, but the shoulder blades peeled off, because I forgot them in the bread a couple of times and cut them with a knife. In the internet I looked at the article of spare parts and realized that there was no point in repairing the stove. If it had not been taken out of production, I would have bought the same one. I would change myself every 3 years for a new one and did not bother)))

If I bought my first x / n spontaneously, for the sake of experiment, now I decided to approach the choice a little more meaningfully and, first of all, I realized that I personally do not need or do not like in x / n.
I do not need a dispenser and I breathe very evenly for bread-baked black bread and buy black bread no more than once every couple of months. But I like to make bread from coarse wheat flour with the addition of rye ... Therefore, I refused unnecessary functions.
The form factor matters. I like the classic brick, which is obtained in x / n with two stirrers. Therefore, I considered only such. Others with a taller shape in half or 3/4 of the length, I did not consider. Well, the size of the x / n itself - for my kitchen I need not too bulky.

After going around the shops and feeling with my hands all sorts of cotton in the price range from $ 50 to $ 350, I realized that, with rare exceptions, they practically do not differ in workmanship. At least outwardly. In any case, purely by touch, opening and closing the lid, examining the manufacture of the case, buttons and comparing my old Orion, for example, with Moulinex for $ 350, I did not feel that difference by touch. Very similar parts, as if cast in one mold, a similar design, a thin aluminum body that plays just the same slightly under the fingers ... I did not get into it ... maybe, of course, the quality of the plastic, which I did not feel, or perhaps the durability of Moulinex is better ... but for that kind of money I will buy six Orions and will change them every 3 years for 18 years. I think, at least if Moulinex works so much, then the molds and scoops will definitely require repeated replacement.
Not satisfied with what I saw in the stores, I went online. The choice fell on Gorene BM1400E I liked the design and size of the canvas itself. Adequate price. An interesting solution with a second double mold, in which two different types of bread can be baked at the same time.

Now the report itself (in comparison with my old x / n, of course)
As I already said, the impression is that all x / p are made, if not at the same plant, then on the same equipment. Inside, almost everything is the same, from an identical measuring cup with a spoon and hook, exactly the same shape and size of the paddle drive, to completely interchangeable paddles and baking dishes. Unless Goreny has a slightly higher mold, because of the ability to bake larger bread. But the mold from Orion is put in Gorenye as a native one. In short, I did not experience delight, but neither did I feel grief, I just reacted philosophically to the issues of marketing, OEM production and globalization)))
That slightly upset: the material of the molds and blades has become different - thinner and lighter. I hope that the quality of their coverage has not deteriorated. Also upset was the lack of a watch. Orion had a watch. I just set the right time of day when I want to get ready-made bread, moreover, the delay time was not limited to 13 hours. In burning, in order to establish the delay time, I need to do, though simple, but still counting in my head, subtracting the required readiness time from the current one. Of course, I can count))) but it's more pleasant to just set the time.

After reading about the problems with the fit of the top cover, I drew attention to my own. There is a small gap, but very small, it did not seem to affect the baking result. There is an idea to remove it in a similar way to setting up door hinges in cabinets, namely:
The cover hinges are fastened with three screws to the c / n body. I think you need to loosen all three screws and align the cover with your hands. Then, holding the cover with your hand in the desired position, tighten the screws until you feel that the cover begins to slide out from the desired position.
If suddenly any of the screws turns out to be under-tightened as a result of the adjustment, then I will put a gasket under it - either a washer of a suitable size, or I will fold it out of foil ... in short, the meaning, I think, is clear. I will unsubscribe based on the results.

Now for baking bread and recipes:
Certain points in the recipes that come with the stove surprised me. In particular:
- the measures are indicated in grams, and not in the volume of a measuring cup (on which there are no divisions, approximately corresponding to grams) It turns out that you need to fool around with weighing, but I don't like that. By the way, for reference: once weighed the weight of flour in a full measuring glass - exactly 130 grams.
- I was also very surprised by the amount of yeast: The indicated quantity of yeast is 3/4 of a pack. While the Orion recipes had 3/4 teaspoon and a pack of yeast 7 grams was enough for me about 4-5 loaves.
Dealing with the x / n, I drew attention to the fact that the total cooking time + -5 minutes coincides with what was in Orion. If in Orion the total cooking time for 900 grams of bread is 2:55, then in Gorenya bread for 1000 grams is cooked at 2:50.
Since the cotton was brought in in the evening, and I wanted to test it as soon as possible, given its similarity to Orion, without further ado, I threw everything into it according to Orion's bread recipe for 900 grams. In the morning, it turned out exactly the same bread that I got used to over the past three years))))
Here is a recipe for standard 900 grams of bread, which I cooked on the standard 1st program, for 1000 grams.
- Flour 3 and 1/2 measuring cups
- Salt 1 and 1/3 tsp
- Sugar 2 and 1/2 tbsp. l
- Oil 2 and 1/2 tbsp. l (for the mood I take sunflower, corn, olive)
- Liquid 1 and 1/3 cup (since there is always regular milk in the house, I take about 1/3 measuring cup of milk + 1 glass of water)
- Yeast 3/4 tsp (or 7/8 tsp) It has been experimentally established that if you add 3/4 tsp, then bread is obtained with a smooth convex lid. If you put about 7/8 tsp of yeast (about 2 mm below the edge of the spoon), then the bread is obtained with a very nicely cracked (but not torn !!!) lid. I do just that. I use Saf-Moment.
It was according to this recipe that the new cotton this morning pleased me with delicious bread.

I am sure that other recipes from Orion 205 will work with this model as well.
If anything, Orion's recipes are here: 🔗

Good luck to all )
Update: Adjusted the cover. He slightly unscrewed three screws, installed the cover so that the groove coincided with the notch, and then, as described above. There is a slight non-parallelism of the side edge of the lid and the body, but IMHO it does not affect anything, since the lid normally lies in the corresponding groove along the entire perimeter.
Also pay attention to the fact that the screws, from the top along the perimeter of the cotton, were tightened to the end and did not go beyond the recess in height. I had one screw that was not tightened properly, which also did not ensure a snug fit of the lid.

[Eugene true]

Eugene true
Exactly. I also started with this ...

The technology of "manual" baking (when you just knead it, then raise it as much as you need and then only bake as much as you need it) generally gives a good result. The bread is better. But how is this different from baking in the oven ?!
I'm going to the Metro.
PS: it happened:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=136507.0

Yesterday, almost 2 months later, my assistant returned home.
I immediately put the bread on double and did not even have time to charge the camera down, they ate it, everyone liked it so much, as in the good old days when I bought it, everything was baked, everything went up. : girl_claping: the crumb is so white and uniform. Now baked in a big one.
The smell of mixing from the motor part is gone and it even seems to click less.
We wrote a replacement for the motor. I have been swearing with them for the last 2 weeks, even wrote a statement-claim addressed to the Director, and lo and behold it was returned to me.

[Anna_SHVEC]

Well, congratulations on your victory Anna_SHVEC!

I gave up. Although there is still time until the end of the warranty. But there are no masters. And the defects are not so pronounced.
The dough mixer will work!
Sorry to leave this thread. People are good, thank you all, especially those who advised and participated.
Happily!

Hello everyone.
I bought this unit .. I thought I would bake bread, but no ..
Two times and both the same result - white (practically) bread. And so you want to be fried !!!

first bun
🔗
second roll
🔗

Recipe
Water-360ml
Salt-2h. l.
Sugar-1.5 tbsp. l
Sub-2st oil l.
Muak-600gr.
Yeast (SafMoment) -2h l.

Program 1, 1400gr, hat 3 (strong)

I set the experiment over the yeast, for 10 minutes in a saucer with water / sugar / flour, the cap rises, although not so strong.

What could be wrong ??

Hello everyone.
I bought this unit .. I thought I would bake bread, but no ..
Two times and both the same result - white (practically) bread. And so you want to be fried !!!

first bun
🔗
second roll
🔗

Recipe
Water-360ml
Salt-2h. l.
Sugar-1.5 tbsp. l
Sub-2st oil l.
Muak-600gr.
Yeast (SafMoment) -2h l.

Program 1, 1400gr, hat 3 (strong)

I set up the experiment over the yeast, for 10 minutes in a saucer with water / sugar / flour, the cap rises, although not so strong.

What could be wrong ??

Most likely you will have to throw it out or change it!

Read the lines above.

Most likely you will have to throw it out or change it!

Read the lines above.

I read about the screw, I will experiment ...
The gap seems to be not big .. I will try to bake on two baking trays to make sure that it does not interfere ..
I will inform you about the results ..

In general, the situation is this: today they delivered this miracle to me. Prior to that, they used Panasonic SD-255 for 5 years. Now I put a double pan at once, put two servings of ordinary bread in it. I put everything according to the instructions, I used the recipe from Panasonic with a correction for the weight of the loaf. Subtotal: the program has worked more than half, but the food is already dull))) Everything is as in the picture above: in one half the bread rose just perfectly, in the second nothing got in the way, I had to rake everything with my hands. I barely got up. WHAT COULD THIS BE? Is there really not enough motor power for one drive? Or what? What are the considerations of gentlemen techies?
P.S. As a result of baking, I undertake to take pictures and post here.

I read about the screw, I will experiment ...
The gap seems to be not big .. I will try to bake on two baking trays to make sure that it does not interfere ..
I will inform you about the results ..

I unscrewed the screw and put a towel on top.
Well, here's the result ... apparently I'll carry it to the service (((

In the instructions for the HP it is written that the settings of the "Home made" program can be memorized in order to apply them next time. And how to do it? Has anyone tried it?

So she will remember the last settings anyway))) I often use this manual setting program))