Bread maker Terrington house (Alaska)

Hello everybody. A week ago we bought a Terrington house oven in Metro. We wanted to buy Alaska, but Metro said that they were no longer produced (this is the Metro brand), now instead of them there is a new brand, there are no differences in functions and price, even the control panels are similar. We have two weight options - 700 and 900 g. We bake different recipes for a week, we drive it "in the tail and in the mane." Dear members of the forum, if there are owners of a similar brand, or the brand "Alaska", and just experienced people, please answer the following questions:
1. Why is there a lot of sugar in the recipe for the bread maker almost everywhere (from 1.5 to 3 tablespoons)? This gives the bread a sweetish flavor. In principle, I am an opponent of sugar, and my husband is generally uncomfortable. It's not a cupcake, it's not very good with borscht. Is it possible to reduce the sugar load and by how much? Or just experimentally? But it's a pity for the products if it doesn't work out ...
2. There is no recipe for cupcake. If possible, a link to a 700 or 900 g cupcake recipe.
3. Why is there no crust on top, although I put on the "dark crust" mode. The bread simply "dubs", which is not reflected in the color of the crust.
4. Why didn’t it ever turn out fluffy bread with a vaulted top? We have it all the time flat or even concave. What are we doing wrong ?. We weigh and measure strictly according to the recipe, measuring cup and electronic scales.
5. Is it possible not to put honey in the recipe for custard bread?
I would be grateful for your help with advice.

[Chemist]

Chemist Read here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1997.0
and here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=131.0
Cooking according to recipes from the forum

this is Alaska. just changed the name, everything else is the same. I also took one for myself.

I've only baked twice so far. I got a lush, baked, curved top. baked on the first program, the crust is dark.
What recipe did you have?
there is no crust on top, because in a bread maker it only warms from below, this is a feature of bread from a bread maker, although I got a decent-looking crust.

🔗Thanks for the answer. We tried to bake cornbread according to the attached recipe in "quick" mode. Natural non-baked, although the dough bun was good, elastic and dense during kneading. This is a yeast-free bread.
Today I baked wheat bread from wallpaper flour. The crust also settled, although the dough came up perfectly, almost to the very top of the bucket. But I opened the sesame seeds to sprinkle before baking ... The crust fell through. Is it because of this? BUT the bread turned out delicious, albeit a bit heavy .. I want to achieve an airy, porous structure, like my grandmother baked on oak and cabbage leaves in the oven .. So far I have never succeeded. And yesterday they baked Borodinsky on kvass wort. It turned out nothing, although sweetish. What to do with sugar? Reduce at your own discretion?
By the way, with a measuring glass the same badayaga, as they wrote about Alaska. Brought a beaker from work

[Chemist]

Chemist Read the forum, read what you answer, bake according to recipes from the forum. To get started, bake plain wheat bread using a scale.
Corn, rye, and wholemeal bread are some of the hardest

🔗Thanks for the answer. We tried to bake cornbread according to the attached recipe in "quick" mode. Natural non-baked, although the dough bun was good, elastic and dense during kneading. This is a yeast-free bread.
Today I baked wheat bread from wallpaper flour. The crust also settled, although the dough came up perfectly, almost to the very top of the bucket. But I opened the sesame seeds to sprinkle before baking ... The crust fell through. Is it because of this? BUT the bread turned out delicious, albeit a bit heavy .. I want to achieve an airy, porous structure, like my grandmother baked on oak and cabbage leaves in the oven .. So far I have never succeeded.And yesterday they baked Borodinsky on kvass wort. It turned out nothing, although sweetish. What to do with sugar? Reduce at your own discretion?
By the way, with a measuring glass the same badayaga, as they wrote about Alaska. Brought a beaker from work

so far I only try different white bread. it turns out airy, porous. yesterday with dill and garlic. I have not tried rye.
if it was opened before baking began at the kneading stage, it is not because of this, if when the bread already began to rise, then it is quite possible that therefore it failed.
my glass is also lying.

I welcome everyone! Take me to the ranks of the owners of this HP. Yesterday I bought it at METRO, because I no longer have the strength to wait for my Rolsen to be repaired. So longed for without her favorite occupation that she immediately pounced on the new assistant. For the evening - 2 bread: potato and onion and with fresh grapes. Well, what I want to say: a very worthy stove. Her programs are the same as those of Rolsen, it works even quieter. In terms of dimensions, it is a little larger, there is no pause, there is no display backlight, the menu is not Russified. The number of programs is the same, the duration of some is different and the duration of the cycles in the same programs is different, but I am satisfied with the baking result. The recipes were verified, I looked behind the bun through the window, I didn't have to correct it, everything was baked and browned normally on a medium crust. now I will have 2 assistants, or else I was blowing my beloved Rolsen.

Yesterday evening I put on the oven my favorite sweet bread, and now, at the last rise of the dough, the lights were suddenly turned off. Remained until the end of 1:22. I lit candles, decided to bake in a gas oven as soon as I see that the dough has risen strongly. After 10 - 12 minutes, the light was turned on, and my smart girl continued the interrupted process. The bread is gorgeous. It's still great when there is a large amount of memory.

Hello everyone! take the new owner of this bread maker into the ranks! on the third attempt we managed to bake quite a worthy wheat bread, but for some reason the crust is light, they are satisfied with the bread maker, but the instructions contain some kind of "left" recipe and the standard glass is not marked in Russian and is lying, as it seems to everyone!

Hello everyone! take the new owner of this bread maker into the ranks! on the third attempt we managed to bake quite a worthy wheat bread, but for some reason the crust is light, they are satisfied with the bread maker, but the instructions contain some kind of "left" recipe and the standard glass is not marked in Russian and is lying, as it seems to everyone!

Congratulations on your purchase. I have the same stove, the second in a row, since the previous one, Rolsen, is under warranty repair. They are very similar in parameters. I don't use recipes from the instructions at all, only from the forums, and now I have my own. I don't like the glass either, I have now adapted and weigh the liquid on an electronic scale. At first, the upper crust I also turned out to be lighter than in Rolsen. Somewhere on the forum I read how to deal with this: you need to slightly loosen the fastening of the temperature sensor, turn the screw counterclockwise about half a turn. I turned and everything was fine. And I am very happy with the stove. I advise my friends, three have already bought it too, I share recipes with them. Successful bread to you!

Yesterday evening I put on the oven my favorite sweet bread, and now, at the last rise of the dough, the lights were suddenly turned off. Remained until the end of 1:22. I lit candles, decided to bake in a gas oven as soon as I see that the dough has risen strongly. After 10 - 12 minutes, the light was turned on, and my smart girl continued the interrupted process. The bread is gorgeous. It's still great when there is a large amount of memory.

What recipe did you use?

What recipe did you use?

I took the recipe from the forum, but altered it to fit my stove, as a result I got my own recipe, which the moderator advised me to post on the forum. How to do this I did not know then, and there was no fotik at that time, but I am already happy to share this recipe with everyone. It fit equally well for Rollsen, Alaska and Moulinex. If you wish, please:

My HP has 2 sizes of bread: 700 and 900 g Here's what I got after adjusting:

1 egg + kefir (I had yogurt) = 130ml;
Milk (heated in microwave oven) - 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. (1 tbsp. L. Immediately poured into the bucket, and 0.5 tbsp. L. Gently onto the already formed bun so that it peeled off from the wall of the bucket);
Wheat flour - 450g (of which about 1 tsp - in milk with yeast)
Cognac - 1 tbsp. l. (I have vodka with Riga balsam)
First she put butter, then she poured kefir with an 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.
A win-win option, it always works.

I took the recipe from the forum, but altered it to fit my stove, as a result I got my own recipe, which the moderator advised me to post on the forum. How to do this I did not know then, and there was no fotik at that time, but I am already happy to share this recipe with everyone. It fit equally well for Rollsen, Alaska and Moulinex. If you wish, please:

My HP has 2 sizes of bread: 700 and 900 g Here's what I got after adjusting:

1 egg + kefir (I had yogurt) = 130ml;
Milk (heated in microwave oven) - 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. (1 tbsp. L. Immediately poured into the bucket, and 0.5 tbsp. L. Gently onto the already formed bun so that it peeled off from the wall of the bucket);
Wheat flour - 450g (of which about 1 tsp - in milk with yeast)
Cognac - 1 tbsp. l. (I have vodka with Riga balsam)
First she put butter, then she poured kefir with an 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.
A win-win option, it always works.

Thanks, I will definitely try! I have Alaska. Only I'm just starting to bake bread, 2 weeks experience and use dry yeast for now. How many of them you need to put in this recipe-2 hours. spoons?

Thanks, I will definitely try! I have Alaska. Only I'm just starting to bake bread, 2 weeks experience and use dry yeast for now. How many of them you need to put in this recipe-2 hours. spoons?

It is possible and one and a half, if fresh.

Thank you Tanyusha for your congratulations))))))))) By the way, I haven't bothered about the sensor yet! please tell me where is he there? and here's another question, how to make bread more puffy?

Thank you Tanyusha for your congratulations))))))))) By the way, I haven't bothered about the sensor yet! please tell me where is he there? and here's another question, how to make bread more puffy?

I apologize for the delay in answering, since I was leaving for Moscow for work.
I've done my business, now I can talk.
Let's start with the sensor. As I understand it, it is located behind the inner lining of the chamber and is located above the place where the heating element exits.
Now on the second question. Above, I gave my recipe for butter bread, it always turns out to be magnificent. Yes, all bread made from wheat flour turn out to be lush, but with rye flour of such splendor there is nothing to expect, this is a feature of rye flour, therefore they add gluten, panifarin, etc. And if wheat bread does not turn out to be lush, then it may depend on yeast (old expired) or flour comes across with low gluten. I once ran into one, and even bought a whole bag. Thank you, my mother-in-law helped me out, took me to the village.Therefore, now I do not risk taking bags of flour. I take only pressed yeast (we have our own factory in the Tula region), and flour, mainly from Starooskolskaya and sometimes Altai and Krasnodar. I take peeled rye, there is simply no other. In our team, three children bought the same ovens, so at first they also did not get bread according to the recipes from the instructions, but when they began to use my recipes taken from the forums, everything worked out right away. So our ranks are growing. I have already infected 13 people with bakery. We don't buy bread in the store and we almost stopped buying various confectionery products. There are so many delicious recipes on the forum !!!!

Hello.
So I became the proud owner of this bread machine, I have been using it for the second month.
As for the recipes for the bread maker, so far everything is working out !!!
even on the program (very fast - 58 min.) a recipe with sheep's cheese and pepper. (there is a photo, but I don't know how to put it yet), instead of sheep's cheese - of course there was a simple 40 g, instead of water and milk powder - simple milk, half a tablespoon pepper - and that seemed to me a lot !! (the bread tasted very good - my wife and I liked it, only I salted the chopped one, there is NO salt in the recipe!)
Cooking time including kneading 58 minutes (and got up and baked: victory: in time!

Hello.
So I became the proud owner of this bread machine, I have been using it for the second month.
As for the recipes for the bread maker, so far everything is working out !!!
even on the program (very fast - 58 min.) a recipe with sheep cheese and pepper. (there is a photo, but I don't know how to put it yet), instead of sheep's cheese - of course there was a simple 40 g, instead of water and milk powder - simple milk, half a tablespoon pepper - and that seemed to me a lot !! (the bread tasted very good - my wife and I liked it, only I salted the chopped one, there is NO salt in the recipe!)
Cooking time including kneading 58 minutes (and got up and baked: victory: in time!

I am glad to welcome you to our ranks! Congratulations on your luck on Very Fast. I tried to bake a cupcake on this program, but it turned out to be nonsense. There was not enough time, I had to bake at the "Pastry". I'm not going to use these programs (Ultrafast 1 and 2) anymore, and besides, for some reason they both last 58 minutes. In my first HP Rollsen, the timing for them is different and more appropriate. All the same, I love this stove, we have been baking with it without getting tired for the fourth month every day.

Hello everyone! She became the owner of this oven. So far, I like everything. The bread is excellent. Question: is it possible to turn off the sound signal ?! Too loud for a small apartment.

Hello everyone! She became the owner of this oven. So far, I like everything. The bread is excellent. Question: is it possible to turn off the sound signal ?! Too loud for a small apartment.

Here is the suggested option:

I have Alaska for a little more than a year (in short, there is no guarantee) I bake bread every day, such a nasty creak appeared and the further it became the stronger. I had to connect my husband to the problem. He disassembled it, there is no bearing there (there is just a bushing) so over time this creak appeared. We fought this problem in an original way (but maybe someone will help), my husband took a bearing from an old drill (it fit in diameter) and attached it instead of a sleeve. Now Alaska works almost silently and, as an upgrade, we have covered up the speaker with scotch tape, now it is barely audible (now we put bread for the night)))))

Hello everyone!
Bought the oven 2 months ago in Metro under the Tarrington House brand. This is the second stove in our family. About 8 years ago we had Hitachi. Hitachi had a problem at one time - a bucket began to leak, it was possible to find craftsmen in one of the research institutes who were able to manufacture and replace a sealing gland. Apparently, the bucket and the rotation bearing located at the bottom are the weakest points of the bread makers. After the repair, Hitachi regularly served us for another six months, until it suffered from a small fire (which was not its fault) ... I'm 100% satisfied with the new purchase.
The bucket and stirrer give the impression of being solid, reliable and robust.What I like most after reading all the reviews about other Brands is the winning combination of price and quality. There were no problems with baking bread according to the attached recipes. As a rule, I use the recipe for Basic modes. Usually there are two options: 1) 1 spoon of sugar, 1.5 tsp. yeast 2) 3 tablespoons of sugar, 1 tsp. yeast (the rest is the same: 1 tsp. salt, 2 tablespoons of butter, a mug of about 330 ml of water, milk or kefir, 4 glasses of flour). We want to save on yeast, pour more sugar, and the bread will be sweeter. We do not want sweet bread - we use the first option. Regarding the crust: I got the best results when using the cheapest 1st grade flour at 12.50 rubles, which I managed to buy. I use dry yeast 'pakmaya' - a bag of 80 grams, the price in a supermarket is 24 rubles. The estimated cost of a loaf of bread 850-900 grams is about 9-15 rubles, depending on the liquid used.
I have never written reviews on the forums, leaving a review pushed a feeling of satisfaction from using this bread maker. A very worthy copy at a price 2-3 times lower than competitors. I give manufacturers 6 points on a 5-point scale.

Our regiment has arrived! Congratulations . I agree with you, our bakery is nothing at all, but for such and such a price. But my bucket is already leaking (I bought it in August). I called the Metro and said: bring it to the store. Let's see what happens. My Rollsen, in such a case, was repaired in 1.5 months. (replaced the bucket). And now she, poor thing, is plowing for two again. Alyasochka (well, this is the very Terrington house) can only work on baking, and when kneading, the dough comes out through the gland. I hope that they will help with replacing the bucket, otherwise I was so dreaming that by Easter I will bake cakes in 2 ovens at once. The bummer came out

part-com, great review. Yes, the stove is super! While baking in it for 4 months. Bread, pizza dough, bagels, everything comes out great!

Take to your friendly company! Yesterday my husband gave me a Terrington House BM 2600 bread maker.
got some bread
And immediately questions arose: how to bake an Easter cake in our bread maker?
And one more thing: how to lubricate the top of the bread and when?

[Qween]

Please accept my congratulations on your good purchase! Here on the site there are a lot of different recipes for cakes for all tastes. I really liked the Viennese dough cake, author Qween, I had time to bake it before Lent. I will definitely bake according to this recipe and try another one. I rarely grease the top of the bread, but generally grease it before the end of baking, min. for 15, sweet water or egg yolk, sprinkle with different seeds. And I grease the cakes, already cooled, with whipped proteins with a lot of sugar and sprinkle with various sprinkles. For example, like this: 🔗

This is all very simple. I bought candied fruits in the shape of petals. I doused it with hot water and cut thin stripes with scissors, and then laid various patterns. By the way, if I add candied fruits to the dough, now I must first douse them with hot water. Previously, I poured dry ones (I read somewhere that you can do this), but apparently from this scuffs quickly appeared on the ledges inside the bucket.

Today I got this kind of bread. Very tasty!
The milk began to turn sour a bit and I used it in bread. I didn't even expect what would happen. Sonulya decided to capture our bread this way
🔗
Clever, our bread maker!

My dear bakers!
Help me with the problems (((:
Our parents gave us this miracle stove, everyone is delighted with it, I look, but I just have tears in my eyes Bread does not work, I tried all sorts of recipes (well, at least 3, which are in the book), confuses a small gap between the lid and the main one, how to call it, a box (on the other side where are the buttons and the display, who else has it?), I changed flour, yeast too, I can't understand what's the matter.
I kept the recipe, but in the end it turns out some kind of tortilla-turd (sorry for the comparison), and never baked, the dough is liquid, although I read that there should be a "bun", but apparently the fox ate it -One frustration
Good people, help someone with what they can, otherwise I will return this miracle unit back (and my parents live in another city, it is not very convenient to transport), but I really want homemade bread, because I already ate it and the store doesn’t roll it out anymore.
What am I doing wrong?

[Ekzotika]

Ekzotika Bake according to recipes from the forum, weigh flour with scales, water with a glass from HP. Read here #

[Ekzotika]

I read about Alaska and about this stove.
Impressed. tomorrow I'm going to go buy!
There was Supra 150 - it baked well, but small, gave it to relatives.
I have Gorenzhi 1600 - I never got a good bread like in Supra.
Hopefully from the reviews. with this I will not cure There are doubts.

PS: I liked the cut of bread in the Alaska branch. And here it is not very much. And the loaves are low ....
Please post a photo of someone of ordinary white bread in a cut. Maybe I will have time to look and make a final decision ...

Thank you.

Ekzotika
IMHO: all these weighings, the correct ratio, flour, yeast, etc. are not the main thing.
The main thing is the bun, which is obtained by kneading! For ordinary white bread - you need to learn how to bake it first of all, determine the ratio of components for a particular oven and program empirically, and then proceed to experiments
He (the bun) should not smear on the walls during the first batch, but also not stick out on the auger without touching the walls, but something in between, twirl and mix. When pressed with a finger, a tactile sensation is like an earlobe (baby's butt). Accordingly, you need to add flour or add a little water. And there will be bread for sure.
And only then determine and experiment with sugar-salt-yeast.
Stinks of yeast - reduce the amount.
Sweet - reduce sugar.
Little rose - reduce salt
Try the French bread program with a regular recipe
etc.

We went after work and bought it.
True, the model is not 2600, but 2700. And it did not cost the 1700 promised in the advertisement, but 2100
The decisive factor in the purchase was its external resemblance to the Hitachi, which, as I understood it, was the best x / stove.

Box and appearance:


Other surprises - 550 watts in total. As far as I remember, Alaska was 600 or 650. Bun on the menu for 650 and 800 grams.

I was impatient, washed, calcined for 5 minutes and loaded plain white bread according to the 1st program, 800 gr., Medium crust.
I was surprised at the first recipe in the instructions, where for an 800 gram loaf, 340 water and 3.5 cups of flour, only 0.5 teaspoon of yeast
Poured 1 tsp just in case. Although, according to experience, at least 1.5 tablespoons of yeast were needed.
After 3 hours:

It looked like nothing. It rose rather weakly, which is not surprising with such a small amount of yeast.
The dough was specially made thicker, so the roof on one side "tore off" a little (uneven heating: nea: or one side stood to the balcony door and I went to smoke back and forth, and on the street it was already 5-7 degrees).
The sides are clearly fried more than average.
Obviously. you can safely bake a kilogram loaf ..
I am waiting for it to cool down a little - to remove in a cut.
Well, 30 minutes have passed and the result.

Well, for the first time, very much even nothing!
The crumb is springy, the pores are glossy, what else is needed for happiness ?!
We'll see. that with bread in a couple of days will be. But it looks like it should stay pretty good.

Gorenzhi in the pantry! Terrington house is a solid four.

Bakers, greet you again
Thank you for teaching the mind to the mind how to bake bread last time
Now I have another question, I want to try to make bread in the morning, and therefore learn how to bake with a delayed start. But the problem is where I put the instructions, I have no idea
Teach me this time too))) How to set the timer by that time, for example, an hour before the alarm? I bake on program 2. For example, we go to bed at 22.00, and I want bread to be ready by 04.30. No matter how yesterday they calculated, they didn't calculate, but I'm still an oak
Thanks in advance!))))

And hello to you!
I do not know. like on your bread maker - on mine like this:
1) pour everything
2) you expose the program (it has already been showing for some time),
3) you press the plus "+" button, the time starts to increase - how much you put on the display as a result - this is the time until the end of baking.
4) you press "start".
Everything is intuitive. If you put it at 22-00, you need bread at 4-30, the difference is 6 hours and 30 minutes. The display before starting and should be 6-30.

Good luck!

andr merci) But I have intuition and technique, two things are not compatible))))
I get it as I use it))) I learned to bake with bread in a week, as I got it))))
So I will try, thank you so much

The main thing is not to miss the ingredients - do not add flour at night, do not add water - only a proven recipe and a smaller loaf is better. I had it, though not on this HP - I poured it, poured it, and the flour and water formed such a film - the auger spins, slips and does not mix. That is, so that the auger sticks out more just in case. Or even better, first the experiment - start in the morning on the weekend, and bake for the evening and see how the process goes. Or vice versa - on the morning of the day off.
Does the second program bake better? I have not tried it yet, I practice everything on the 1st.

andr, thanks for the advice)))
I did it)))) Only because I forgot to change the crust, it turned out a little darker, but it just worked out super))) The recipe is proven))))
On the second, I initially bake, so I don’t know

I boast of another creation.
According to this recipe. I don't remember where I took it:

True, I was late with mushrooms on top - I laid it out when I started baking. Yes, they are not necessary, as I understood.
Difference from the recipe: put 1/3 teaspoon more yeast, 1 egg yolk, 1 tablespoon sugar.

Well risen, dark golden in color, tastes like gray bread and mushroom spirit (used white).
The original bread turned out. It will be very good with soup, borscht.

Hello!
Is it possible to bake rye bread in TN 2700?

: bravo: We bought a Terrington house in the metro, the first batch turned out to be very successful: girl_skakalka: it was white bread according to the LIKA recipe for Alaska, thanks to LIKA. Today we will knead rye on grape juice by the same author.

Elena And give me a little bit of white bread, please. Who got French bread, but something doesn't work out ((((

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&action=recipe;b=261;start=0

I also chose HP in the Metro between TN and Phillips. For some reason, TN was not advised by the manager, and judging by your reviews, the stove is a miracle! Now I am thinking whether to buy a bread maker for my mother, and most likely it will be TN. Although Filia is also happy with her, it's a pity there is no "baking" mode

Dear bakers!
Whoever baked grain bread in VM2700 ???? I live in Bulgaria, the instruction is in Bulgarian, I understand, but not everything ... maybe someone will share their experience, with the fact that I am, in fact, a teapot ...
It's just that I haven't eaten rye here in a year, and very rarely - grain, they are here only in large supermarkets. and they are much inferior to home ...

[Mouse-Alena]

Mouse-Alena Does your HP have mode 3? - For wholemeal bread with bran. 2 sizes, 3 types of crust, 3 h 40 min. Additive signal. Timer. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1997.0 Don't bake with it or on basic, whole-grain and wheat-rye bread

Thanks for participating!
Program 3 - I have whole grain white bread, or bread with the addition of rye flour, while it is not recommended to use the timer (?), There is a recipe, it contains milk powder and brown sugar ... along with everything else. I will try

[Mouse-Alena]

Mouse-Alena Bake according to recipes from the forum, do not forget to use the scales for weighing flour, and you will be lucky

Good day! I choose a bakery. I wanted to buy Supra 250-350. In the Metro catalog I came across Tarington House. With a non-Russified menu, everything is clear. I would like to hear your feedback on her work. Reliability. What programs are there (I'm not strong in English at all)? Is it a metal or plastic rotating mechanism? Your help is very necessary! Urgently!

Now in the Metro there is an action for the Terrington house BM 2700 bread maker, I want to buy my friend as a gift, should I buy it or have some nuances.

Thats exactly what I mean! The price is attractive it hurts. I really want to know over time if your assistants have gone to the closets, to the dump (this often happens), do they serve properly, have the bucket cover peeled off?