Bread maker Rolsen RBM-1160

I want to buy Rolsen RBM-1160, who used it? How are the reviews?

I have HP of this model. I have been using it since January 23 of this year. 4 months the term seems to be small, but if you consider that I bake 2-3 breads daily, this is already a considerable experience. Until I regretted my choice. I bake according to different recipes, mainly from the Internet. I feel like I'm already becoming a fan of baking. What I like about this HP:
1 - price, 2 - compactness, 3 - number of programs, 4 - size of baked bread, 5 - kneading of any bread is done well, including rye, 6 - bakes well and evenly, 7 - a convenient Russian menu.
Now a little about the cons: in the bucket, on the protruding ribs at the bottom, the Teflon coating was rubbed. This does not affect baking in any way, only after taking out the bread a light layer of baked dough remains in these places. I blame myself for it, I filled in dry candied fruits, it turned out to be such an abrasive, and the stove is stirring powerfully, probably it influenced. Now I pour hot water over the candied fruits before the bookmark, and then dry them on a napkin.
I really wanted to buy HP, but at that time there was no extra money, so I bought an inexpensive one, but even complex recipes were on her shoulder. I baked such cakes for Easter - you will lick your fingers! It seems to me that you just need to love what you do, and creativity should be present in every business. Good luck with your choice!

In August my stove began to junk, I had to hand it over for warranty repair. Instead of the agreed 45 days, the repair took 3.5 months. I only had the patience for 10 days, so I bought Alaska. With her and whiled away the repair period.
Now Rolsen was also repaired, the bucket was replaced with a new one. The beauty!!!! Now both assistants work for me

[What are its dimensions?]

I join the author of the topic, only I am interested in the new model Rolsen RBM-1320
Tell me
What are its dimensions?
Reviews

Rolsen RBM-1320

[Vanya28]

I saw such HP on sale, its size is larger than 1160. Now I looked at the data on the modes and their duration, provided from Vanya28, for which thanks to him.
For my HP, there was no such data in the instructions, so I had to test the modes most used by me myself. I want to note right away that in 1160 they are longer. For example, the duration of the Basic 2.0 l - 3 hours, 1.5 l - 2 hours 53 minutes; French, respectively - 3:50 and 3:40; Whole grain - 3:40 and 3:32, Puff - 2:55 and 2:50, Fast - 2:10, etc.
I have two stoves, the second, Alaska, I also like it, but Rolsen's modes are better and more convenient: there is a pause. You can pause the program at any time. If I see that the dough still needs to rise, I pause and then the process continues again. I bake rye on Skorom: there knead - 10 minutes, rest - 10 minutes, the second batch - 10 minutes (in the middle of the batch - a signal) and then rise and baking are 1 hour 40 minutes. And I also liked HP Mystery, it generally has an indicator of what process is going on at the moment. In general, everyone praises their favorite, and there are breakdowns in expensive ones. Of the 3 HPs I tested, I liked the Rolsen 1160 the most, although it had already been under warranty repair. Read the reviews on the forum about different models, decide on the financial possibilities and - good choice for you

thanks for the answer
-Tell me, does your oven take 500 grams of dough? (Small bread)
- Is your stove heavy?
-How did Rolsen's recipe book try to bake something?

-Rolsen RBM-1160 is a trick it can make yogurt.

I saw such a HP on sale, its size is larger than 1160.

A lot more?

No, not much. My stove is light, lighter than Alaska, although Alaska is not heavy either. There is no function of yogurt in my ovens.I recently bought a multicooker (Polaris), and I will do it in it. At the forum, the girls told in great detail and showed how to cook it. Rollsen has a good recipe book. I baked some bread. Loved Coffee. But after the warranty repair, they did not return it to me (I handed it over in full). I take all the recipes from the forums and have my own. I can't tell you anything about the small volume of dough, because I always do more, and sometimes in 2 ovens at once. I have someone to treat

owners of rolsen 1160 tell me and the browning time is 10 minutes - is it baked goods? it can be extended to just bake without kneading and until what time? And how does she generally knead the dough? well? I watch the time of 2 kneading 13 minutes, is that enough? I have moulinex 2000 there 2 kneading 20 minutes. but it must be given. Rolsen seems to fit or is it better not to save and buy more expensive? And what kind of bucket is there? coating does not scratch does not stick? HOW does it behave when mixed with additives - poppy seeds, raisins, nuts, spices - is not erased?
I have so many questions ... - I hope someone will answer them

owners of rolsen 1160 tell me and the browning time is 10 minutes - is it baked goods? it can be extended to just bake without kneading and until what time? And how does she generally knead the dough? well? I watch the time of 2 kneading 13 minutes, is that enough? I have moulinex 2000 there 2 kneading 20 minutes. but it must be given. Rolsen seems to fit or is it better not to save and buy more expensive? And what kind of bucket is there? coating does not scratch does not stick? HOW does it behave when mixed with additives - poppy seeds, raisins, nuts, spices - is not erased?
I have so many questions ... - I hope someone will answer them

I have this HP model for the third year. I am very pleased with her. Baking is 1 hour. The baking time does not change, but this is enough. Kneads the dough perfectly. I will give an example of cycles in the "Main" mode:

1st batch - 10 min., Rest - 20 min., 2nd batch - 15 min. (After 10 min. - signal for adding fillers), 1st proofing - 20 min., Dough sediment (stirring for a few seconds) , 2nd proofing + baking - 1 hour 55 min. The total time is 3 hours.

In the instructions, the cycles are not painted, I myself spent the timing and made a table for the modes that I use. But an important advantage of this model is the "Pause" function. If I see that the dough has not risen enough (especially with the use of starter cultures), then I press the "Start / Pause" button and add the rise time. This time automatically lasts 10 minutes. The pause can be interrupted by pressing the button again.

This HP was my first. In the beginning, I baked 2-3 loaves daily. My stove could not stand such a load, the oil seal began to leak and scuffs appeared at the bottom of the bucket on the ribs. Then the software crashed. But since the stove was still under warranty, they repaired it and replaced the bucket. It has been working for the second year, but now I am saving it. I no longer fall asleep dry candied fruits and bake in turn with the second HP (Mystery-1204). But Rolsen is my favorite. In the second bucket, the coating is still normal.

and the bread shakes out easily?
and on browning time can be added?

Quite. If the bread is more rich, even the spatula remains in the bucket, and in rye bread, it often remains in the bread, I take it out with a hook.
But for my Mystery, for some reason, a crumb began to stick to the shoulder blade and a large hole remains on the bread. At Rolsen, this never happened.
I bake a variety of bread, everything is baked perfectly. And I knead the dough in it for pies. In the morning, I quickly kneaded a portion, put it in a bowl with a lid, then the second portion there (when I need to bake more pies), close the lid, put it in a large plastic bag, tie it, put it in the refrigerator and go to work. In the evening I take out the dough, it even crawls out from under the lid, so I put it in the bag and start to cut the pies. Very comfortably.

Oh, I didn't answer your second question. I beg your pardon, I hurried.
No, the browning time is not added.If I see that the top crust is not very brown, I just leave the bread in the HP for a few minutes, and it comes out.
In Mystery-1204, the baking time increases, but so far I don't see the need for this, since everything is baked normally.

Do you cover with foil?

Do you cover with foil?

Sometimes covered when it was cold at home

Tatiana S.
Is there the same program for yeast dough and dumplings? is it 1-30 with yeast rise?
happy holiday!

Tatiana S.
Is there the same program for yeast dough and dumplings? is it 1-30 with yeast rise?
happy holiday!

Thanks for the compliments ! From me - mutual!

Yes, the Dough program is one, with a rise. If you just need to mix, I do it either on the Main or on the Test, and then turn it off by pressing and holding the Start button.

: kolobok: ordered, the 13th will bring !!!

: kolobok: ordered, the 13th will bring !!!

I wish you a happy shopping, I hope you will not be disappointed. I love my baby very much and have never regretted purchasing it. I will wait for your feedback on this device.

Tatyana, it looks like you and I are the only users of this HP. (I am just the future one) I can't wait for the mince. Hands are too lazy to make dough and I want to try ROLSEN. I'm waiting until Thursday ...

Tatyana, it looks like you and I are the only users of this HP. (I am just the future one) I can't wait for the mince. Hands are too lazy to make dough and I want to try ROLSEN. I'm waiting until Thursday ...

Well, let them be the only ones.
And among my friends there are owners of this HP, but they are not fans of baking, so I think they don't care which model. But one of my friends, impressed by the taste of my breads, bought himself a Rollsen-1309 and is very pleased. At first I also wanted to buy this model, but it turned out to be with a small defect and I had to take the 1160. Now I do not regret it.

Girls, hello! Today is the first attempt at baking bread. Prompt - after the first kneading flour partially remained in the corners of the mold. I did something wrong? I bought HP yesterday, I'm trying to establish contact with her

Congratulations on your assistant! Do not be alarmed, this happens, you just need to help with a silicone or wooden spatula during kneading. There are recipes where a bun is formed without our intervention, but sometimes we still have to help.

Thank you! But the thing is that the bun made of dough seems to be gone - it spread out in shape. I'm trying on program 2 - French bread. Before laying everything, I double-checked it ... Maybe the flour is unsuccessful ...
Tell me, did the stove smell bad the first time?

The gingerbread man should be. It was necessary to add flour and be sure to keep an eye on the bun. For me, on average, for wheat bread, the norm is as follows: for 280 g of liquid, 450 g of flour, vegetable oil - 20-25 g. I weigh all the ingredients, I bought the scales right after HP. I don't remember the smell anymore, in my opinion there was no one. And not so long ago I bought Mystery-1204, but I didn't notice any unpleasant smell either. But Mystery-1202, bought as a gift to my sister, at first had a smell of plastic, now everything is normal. I rarely bake in French, most often in Basic mode.

I use HP for 4 days, I baked bread 2 times. The smell is of burnt flour mixed with plastic. Since when kneading the bun, flour flies out of the bucket and falls on the heating element. and as a result burns. Although the amount of flour is normal.
Eugene - read Temka for beginners how to bake bread. I started with this. I've always been good at bread.

Girls, thanks !!!! From the second call the bread turned out - delicious!
Tell me, how do you use the recipes from the book - there is no 750gr?

I have not cooked from the book yet, I take from the forum for 900 gr. But my flour flies out. And you? I want to try chocolate from the book.

I don't have flour in Rollsen, but in Mystery it does it all the time. I like mixing in Rollsen better.One of the girls wrote that the bread in different CPs of the same model is different for the same recipe. In Rolsen, on the advice of the members of the forum, I slightly tightened the screw of the temperature sensor so that the upper crust would brown more, and someone, on the contrary, complains that even on a light crust the bread is very fried. It can be seen who is as lucky.
From the book I baked only coffee, I liked it, and then only from the forum I take recipes.

I don't have flour in Rollsen, but in Mystery it does it all the time. I like mixing in Rollsen better. One of the girls wrote that the bread in different CPs of the same model is different for the same recipe. In Rolsen, on the advice of the members of the forum, I slightly tightened the screw of the temperature sensor so that the upper crust would brown more, and someone, on the contrary, complains that even on a light crust the bread is very fried. It can be seen who is as lucky.
From the book I baked only coffee, I liked it, and then only from the forum I take recipes.

YES I can see this got caught. and a very tanned bread came out on the middle crust yesterday.

Then you have to try on light. I will bake on a light baking, but I don't use a dark one at all, because the crust is too hard. I don't like that.

My flour does not fly out. Now I'm baking baked goods - let's see what happens.

and what does bun-buns mean what?

The baking program is number 5. The bread will turn out sweet, rich - I hope. On the weekend I want to bake rye - I will only buy flour.

And now I bake completely lean, without butter and without sugar, on pumpkin nectar and on raisin sourdough, without yeast at all. My leaven is still young, it's only 2 days old, but it's already strong. In 2.5 hours, the bread has already risen almost to the edge of the bucket, now I will turn on the baking. And the batch was generally great, I didn't even have to help with a spatula.

And I have not yet climbed into the topic of leavening. I'll have to do it.

Tatiana, where did you get the recipe? My mother is fasting - I would have baked such bread for her. Thank you in advance!

[Here is the recipe itself:]

Yes, somehow it happened spontaneously. And I will share the recipe. Today, at work, they ate bread in the blink of an eye and took home a piece, some to mom, some to husband. Yesterday I baked two of these, one in Rollsen, the other in Mystery. In Rolsen it turned out higher, but both are good.
Here is the recipe itself:
Pumpkin nectar - 165 gr
Raisin sourdough - 350 gr
Wheat baking flour - 350 gr
Salt - 1.5 tsp.

I heated the nectar in a microwave and poured it into a bucket, put the raisin sourdough in the same place, added the sifted flour and salt. Mode - "Dough". After the end of the program, I turned off the HP and left the dough in it for another hour. When it rose almost to the brim, she turned on the baking. That's all.
In Rolsen, the kneading was great, and in Mystery, she helped to scoop flour from the corners with a silicone spatula.

Tatyan, and in Rolsen to bake on what program? cake?

Tatyan, and in Rolsen to bake on what program? cake?

For me it is # 10. It's called "Cupcake". I baked cupcakes in HP twice. So, nothing special. Maybe you just didn't find a good recipe? My all are delighted with "Arabian sweet" bread, they say, no cake is needed. And I bake cakes in a cartoon (I have Polaris) and bake pies in the oven of a gas stove when time permits. In general, with the purchase of HP, we stopped buying cookies, gingerbread, etc. Somehow it disappeared by itself.

For me it is # 10. It's called "Cupcake". I baked cupcakes in HP twice. So, nothing special. Maybe you just didn't find a good recipe? My all are delighted with "Arabian sweet" bread, they say, no cake is needed. And I bake cakes in a cartoon (I have Polaris) and bake pies in the oven of a gas stove when time permits. In general, with the purchase of HP, we stopped buying cookies, gingerbread, etc. Somehow it disappeared by itself.

Yes, I thought it was on the cupcake. not on browning.
I would also like not to buy cookies - my boys quickly sweep everything away - but I don't know what to bake. I would like to know immediately proven recipes-
can you share what you bake?
And Arabic sweet - find on the forum?

[Sweet arabic bread]

I took Arabic sweet from another site (My HP). Here's a recipe copied from that forum:

"maybe someone will be interested in this recipe Sweet arabic bread
2/3 st. l. yeast
450 gr. flour
0.5 tsp salt
40gr. butter
80 ml. condensed milk
2 tbsp. l. Sahara
1 egg
200 ml. water
a mixture of sugar and cinnamon
1. Put the food in the mold and put it on the "dough" mode.
2. We take out the dough, divide it into 12 parts (not fundamentally), form balls and roll them in a mixture of sugar and cinnamon. (I previously greased the balls with butter).
3. Firmly put in a mold without a spatula. (I sprinkled with nuts).
4. Let it come up for 40 minutes, put it on the "baking" mode for 50 minutes. "

The author of this miracle - Lyd_milay... There are many variations on the theme of this bread.

I also bake something like this:

1 egg + kefir (yogurt can be used) = 130ml;
Milk (warm up) - 150ml;
Fresh yeast (crumbled into milk) - 13 gr;
Salt - 1 tsp (poured into kefir with an egg);
Sugar - 6 tbsp. l. (poured into kefir with an egg and a little into milk with yeast);
Butter - 1 tbsp. l. (softened, immediately put in a bucket, without melting);
Vegetable oil - 1.5 tbsp. ;
Wheat flour - 450g (of which about 1 tsp - in milk with yeast)
Cognac - 1 tbsp. l. (I have moonshine with Riga balsam)
First she put butter, then she poured kefir with egg, sugar and salt, then yeast foamed in milk, then brandy and sifted flour on top. The program was delivered in the last version "Basic", the crust is medium, the size is 700 gr. Time with these parameters I have - 2:53. But later I baked on the program "Bread" - 900 gr - a light crust.

It can be baked with raisins, it turns out like cake. I also found a similar recipe on the forum, but remade it for my HP. I gave this recipe to my girls, baked it in different HP, everyone did it well.

For me it is # 10. It's called "Cupcake". I baked cupcakes in HP twice. So, nothing special. Maybe you just didn't find a good recipe? My all are delighted with the "Arabian sweet" bread, they say, no cake is needed. And I bake cakes in a cartoon (I have Polaris) and bake pies in the oven of a gas stove when time permits. In general, with the purchase of HP, we stopped buying cookies, gingerbread, etc. Somehow it disappeared by itself.

Tanya, does the cake come with a batch? I'm just here thinking, if the dough rises and turns on the cake, will it spin again?
That is, if you form balls, what will happen to them?

Cupcake comes with kneading and then baking. But Arabic is simply baked on baked goods. I immediately took out the stirrer, laid a row of balls (I made more of them, 20 pieces), sprinkled them with chopped nuts, again a layer of balls until I put everything down, and sprinkle them with nuts. And she dipped the balls in a saucer with vegetable oil (you can in melted butter), and then in sugar and cinnamon. When the balls are in place, give them a good distance. I immediately put the bucket in the HP. The dough rose very quickly. When it rose, I turned on the baking.

that is, without a mixer, the dough will not spin? program runs 1.30 - proofing first and then baking hour?

No. This bread is baked on the program number 12 - "Browning" (this is baking = 60 min.). Nothing turns on it, the heating element just turns on. I kneaded the dough on prog number 8 (1 hour 30 min.), Then I took out the dough, cut it into balls, put it in a bucket without a stirrer, inserted it back into the HP and left it (not including it), and when the balls came up, turned on prog number 12 and "Start"

but my browning is only 10 minutes. (like)
I'll check it in the evening
Oh, I looked, and really 1 hour! : girl_red: I'm happy.
and I keep asking and asking about the baking from Tatiana, I just steamed something up, and where did I get the idea that the time for 12 prog is 10 minutes?
Now I ALWAYS bake Arabic, it is also called monkey.

Well, thank God! We figured it out, otherwise I already began to doubt, I think, maybe some changes were made to our HP model.
Yes, this bread is also called monkey.I will not get to him soon, however, fasting, and then there will be cakes

I baked an Arabian sweet cake today.

Have not tried it yet. snaps back.


He was so airy, his sides were washed inward under the weight of the height, and what is called - the cake kissed the lid of the HP.

Congratulations on your debut! Already salivating flowed Well, a continuous temptation to the Great Lent