Bread maker Brand 3801 - description, characteristics, operation

MariV, thanks, I figured it out. And then I grew up straight, because the stove really came to my heart!

MariV, thanks, I figured it out. And then I grew up straight, because the stove really came to my heart!

Don't be discouraged - I also had this. If it repeats, the plug was pulled out of the network, turned on again; or through the "menu" button ran up to 15 programs and then clicked "manual".

Still would!!! My hands are weak, that's the way I am. I used to knead the dough with my husband. I put the pan on the floor, I hold it, and he knocks and throws the dough. Now the husband is not needed! (for test)

Dough mixer with manual drive

For Kisena.
Once again - plugged into the network - 1 program should pop up on the display.
Look at the "manual program" button - aim and quickly press and release it. The number 16 should pop out - this is the number of the manual program. Then they resolutely pressed the "manual" button again and held for 2-3 seconds - the modes - 1 - begin to be displayed - the first is preheating. We put what you need with triangles.
Try it, then unsubscribe and let's go further.

Olga, thanks for the help

in general, I am unhappy and upset.

Well, first of all, I can’t stand a white crust !!!!
and she bakes medium faded. dark as medium.
on the timer there were not confused places. baked mustard from Yana Tatiana when I tried it with mustard powder and it became visible on the timer. and the roof sags a little with water, that is, you can't put a special timer on you need to follow. but that's okay. baked 3 times. it is bad without milk. with milk the roof is better.
sesame seeds came out badly under supervision too. white crust. I post a photo below. first photo of mustard on timer second sesame

I think this hp is not quite suitable for beginners, it is necessary to adjust.
probably manual is good but buy only because of manual, it's too much.

Vadim, Elena - for me, for Lena Koshatnitsa, for Antonovka, for Olya for the first time - everyone has a PALOK OF BREAD, IT DOES NOT MEET THE PROGRAM. in my opinion this should not be so. and what to do?

here are the pictures:

[Anyuta,]

Anyuta, how much bread did you bake? Does the bread rise above the bucket? Try to remove a couple of tablespoons of flour or add some water. An 'still experiment, take the weight at 500 grams, and when choosing a weight in the program, set it to 750. The stove is not without problems, but you will be able to adjust it for yourself, grow the leaven, I will help you.

You need to get used to any stove, bake in different modes, using the simplest recipes, without exotic. Well, everyone has different tastes, someone needs a light one, someone needs a dark one ... all with experience. We are not all technologists here!
Good luck with your development!

[Anyut]

AnyutIf you need help, do not hesitate to ask, with joint efforts we will overcome it.

[ABSOLUTE]

...
I think this hp is not quite suitable for beginners, it is necessary to adjust.
probably manual is good but buy only because of manual, it's too much.

Vadim, Elena - for me, for Lena Koshatnitsa, for Antonovka, for Olya for the first time - everyone has a PALOK OF BREAD, IT DOES NOT MEET THE PROGRAM. in my opinion this should not be so. and what to do?
...

Your conclusions are sad, but I suggest you take your time.
I ABSOLUTE new to baking and it worked out for me. See my post "Reply # 1267 08 Jan 2012, 22:14" or HERE
Tomorrow Elena Br will come to work, we will try to understand the reason for the failure.

Helen, I didn't get some bread, I got up normally, I'm not in a complaint about the fallen crumb - it's from experience, or rather inexperience,

Of course, wherever I go, I will adjust, I am stubborn, if only I gave a little, did not get sick. it's just that this white crust is killing me ... such bread and it's embarrassing to show it.

and for me (but I'm not a specialist) power is not enough, inside the dough ... well, it's kind of damp. a thermometer will come to me ...

now rye from Gasha is baked, the roof has burst, but this is not critical, let's see how the crumb will be

[Anyuta]

Helen, I didn't get some bread, I got up normally, I'm not in a complaint about the fallen crumb - it's from experience, or rather inexperience,

Of course, wherever I go, I will adjust, I am stubborn, if only I gave a little, did not get sick. it's just that this white crust is killing me ... such bread and it's embarrassing to show it.

and for me (but I'm not a specialist) power is not enough, inside the dough ... well, it's kind of damp. a thermometer will come to me ...

now rye from Gasha is baked, the roof has burst, but this is not critical, let's see how the crumb will be

Anyuta, try to do this, took out a bucket of bread, cover it with a towel and leave it for 15 minutes, it will come out easily. Or she turned off the bread maker, but don't get it for at least 15, let it stand in the bread maker and soften under the influence of the heat coming out of the bread. Capacity is possible and not enough for standard programs. Let's try to bake bread with you on the rune mode, according to the program I wrote to you. Good? In manual setting, you can increase the temperature to 160 grams, everything is baked wonderfully. try to add a little more water, perhaps you have "dry" flour.

[Anya]

Anya, the most important thing is your health and the health of your loved ones.
You shouldn't be so worried about bread!
Is someone rushing you?
It will work out in this HP! Pale top - after the end of the program, put another 15 on the program - "baking" for another 10 minutes. The top crust will not turn black, but it will be baked for sure! The bottom, of course, will be well fried!

ok Lenchik, only later, for today 3 bread is enough for now ...

ok Lenchik, only later, for today 3 bread is enough for now ...

Anya, Olya correctly writes that in 15 mode, you can bring it well in 10 minutes to the desired crust. I've done this many times. At first I baked on a dark crust, but the sides were very baked, then I began to bake on a medium one and a little more on 15 pr. The result was very impressive.

in general, I am unhappy and upset.
Well, first of all, I can’t stand a white crust !!!!
and she bakes medium faded. dark as medium.
on the timer there were not confused places. baked mustard from Yana Tatiana when I tried it with mustard powder and it became visible on the timer. and the roof sags a little with water, that is, you can't put a special timer on you need to follow. but that's okay. baked 3 times. it is bad without milk. with milk the roof is better.
sesame seeds came out badly under supervision too. white crust. I post a photo below. first photo of mustard on timer second sesame
I think this hp is not quite suitable for beginners, it is necessary to adjust.
probably manual is good but buy only because of manual, it's too much.
Vadim, Elena - for me, for Lena Koshatnitsa, for Antonovka, for Olya for the first time - everyone has a PALOK OF BREAD, IT DOES NOT MEET THE PROGRAM. in my opinion this should not be so. and what to do?

Good afternoon, Anna.
Don't worry, it's not all bad. Let's figure it out.
On the previous page "answer No. 1327" there is a photo of well-toasted bread, in answer No. 1341 - bread with a white top. And the stove is the same. So I want to understand what the reason is.
I can assume that the problem is in the recipe. Sometimes the recipe is the same, but everyone has different flour and yeast, hence the different results.
To pinpoint the cause of the failure, I suggest you write a detailed recipe and program that you used. Forum participants or I myself can bake bread according to your recipe and compare the result with yours. And then we will draw conclusions.

[There are plenty of great baking results in this oven.]

in general, I am unhappy and upset.
Well, first of all, I can’t stand a white crust !!!!
and she bakes medium faded. dark as medium.
were on the timer not confused places... baked mustard from Yana Tatiana when I tried it with mustard powder and it became visible on the timer.and with water the roof sags a little, that is, you can't put a special timer on you need to monitor. but that's okay. baked 3 times. it is bad without milk. with milk the roof is better.
sesame seeds came out badly under supervision too. white crust. I post a photo below. first photo of mustard on timer second sesame
I think this hp is not quite suitable for beginners, it is necessary to adjust.
probably manual is good but buy only because of manual, it's too much.
Vadim, Elena - for me, for Lena Koshatnitsa, for Antonovka, for Olya for the first time - everyone has a PALOK OF BREAD, IT DOES NOT MEET THE PROGRAM. in my opinion this should not be so. and what to do?
here are the pictures:

If you are having problems with baking, the stove has nothing to do with it?
Inconsistency of programs and recipes with the result, these are errors in the instructions. Growing pains.
Easily fixable.
Work out the recipe. Need help, ask. Everyone here helps you.
There are plenty of great baking results in this oven.
What prevents to see everything here and enjoy? And get the same great result.
And the flexibility of customization is only a plus and a big plus.
Too lazy to use it, there is a built-in set of programs and you can always grab a tambourine for dancing around the stove. Or you can just learn and enjoy, I repeat here.
Learn, ask for help and I'd love to find a recipewhich in the end this the baker won't do.
Vadim on this occasion will then, it seems to me, be affixed!
The holiday will probably be here then.
Read the examples in my topic, what was the horror with baking some users, but everyone who wanted to learn learned... For two or three weeks, some could not master and happiness in the end was just the sea!
Do not bake everything at once (it is clear that you really want to), since there is still little experience. Take one recipe and learn how to make it and do it well. Everyone here will help if something goes wrong. And only positive emotions will remain.

Vanya, you read it yourself also allocated - for beginners!
this is the essence of my message
and second - there should not be a white crust and no one will convince me of this.
no need to juggle.

Elena I will give a link to the recipe a little later.
I can only write at night without being distracted so that everything is exactly right.

Yes, I did!
Since I think this is not reasoned by your personal opinion that the programming mode is unnecessary for beginners.
A beginner will become a pro in a week, but the stove will remain.
And a dozen built-in programs are always at hand for a "beginner".

Automation needs to be looked at only on specific recipes. And you need to understand what is wrong there - the stove or the pens.
My experience of communicating with users on this topic convinced me of the good qualities of this model.
I will be glad to make sure that the ladies have misled me and that this stove is bad.

Convince me faster.

It happens that bad flour gives a low rise in the dough and a pale top. Recently, I have been increasingly faced with bad flour. Even the crumb of bread is sometimes gray instead of white.

[MariV]

MariV,
Well, Dairy, by definition, will have normal color. Although it seems that Ani has - 14anna08 and Milky was white

Aunt Besya,
Congratulations !!!!!!!!!! And we will wait for the results with Milk.

And I will try (pah at me for being optional) tomorrow to post a photo of previous loaves - since I don't have time to go online with everyone: ((

To Vegetable from VS NIKA I still run and run with seven-league steps - beauty and only !!!!!

Quite decent pastries, a worthy answer to crybies about a light crust!
Slots and backlash do not affect the rise of the dough, the power of the heater is much higher than the possible heat loss, we avoid drafts, and the automation will track the rest. In a strong draft, all stoves do not work stably.
Take a flower
I advise this stove when asked. Has the price remained the same in the company store?

Anyut, bake milk, but on the dark crust the Frenchie is quite light, something is wrong with your stove.

[Anya,]

Anya, the scales on which the bread was weighed - is it from the bread machine?
Baked "French" without butter, exactly from the instructions?
How does it taste? Unbaked or?

[Anya,]

Anya, the scales on which the bread was weighed - is it from the bread machine?
Baked "French" without butter, exactly from the instructions?

Olya, in my opinion it is Tefal-scales.

I find it difficult to answer why Anya is doing this - I bake French myself as the main bread for my family - I really like the taste and structure of this bread.
Anya, are there any gaps inside the case at the joints of the parts? Is the lid tight on all sides? Although mine is not quite dense on one side, the bread is baked well.

[Ol]

I find it difficult to answer why Anya is doing this - I bake French myself as the main bread for my family - I really like the taste and structure of this bread.
Anya, are there any gaps inside the case at the joints of the parts? Is the lid tight on all sides? Although mine is not quite dense on one side, the bread is baked well.

Ol, and the first bread maker you have, were the same light rolls?

Attached to the bread maker is a hook for removing the stirrer.
Has anyone used it?
What is he for?
I rummaged through the forum - I found about the hook for DEU HOOK.

Attached to the bread maker is a hook for removing the stirrer.
Has anyone used it?
What is he for?

It happens that the mixer gets stuck in the bread - so that it does not scratch it when it is pulled out with improvised means, some manufacturers attach such a thing.

In old Tefala, I sometimes pulled out a stirrer when it got stuck in a loaf. And rarely got stuck ...

It happens that the stirrer gets stuck in the bread - so that it does not scratch it with improvised means when it is pulled out, some manufacturers attach such a thing.

Well, yes, the mixer sometimes gets stuck in the bread - I tried to grease it with butter - it will get stuck, or not. I forgot about the hook.

[14anna08]

14anna08,
Anh, for the dough in the last bread, I took 200 g of wheat flour from the total amount, and 140 g of water, 1 tsp. sugar and 13g of fresh yeast (you should try less times). Knead for 5-7 minutes. Then I put up the Manual and that's it. Why is heating needed in this situation? It's just a dough that breaks down and grows and that's it. It's not me that smart, but girls with HP. RU. The first time I tried this method, thanks to Rina, in Wheat-rye 50x50 with live yeast (bread maker) ... And now I use it in many breads, both black and white.

[Anyut]

Anyut, there is more rye flour than wheat flour and the recipe is 1.5 tsp. dry. And I say - I should try to put less :))).

It seems to me 35 degrees for proofing more than for the eyes

Something you have a light milk like that? Although the roof is wonderful

[Anyut]

Anyut, the bread is good, the crust is only pale, and so the bun is lovely, I'm 35 grams. I very rarely put a proofer, it stops.

[Anyut]

Anyut, there is more rye flour than wheat flour and the recipe is 1.5 tsp. dry. And I say - I should try to put less :))).

It seems to me 35 degrees for proofing more than for the eyes

Something you have a light milk like that? Although the roof is wonderful

Lena, do you bake the top as well as the sides?

as far as the internet will allow


RL]

Anya, what's not to like about this?

[Lena-Besya]

Lena-Besya, when baking this bread, covered the window with foil?

And for me - a signal is not needed at all .... It's hard for us, women to please!

I also wondered why first dry and then liquid products were put in - in some topic they found an answer (it seems, with Rina) - during kneading, if the flour from above - it starts to "dust" and falls on the heating element - and this, unfortunately true.
I now - down pressed yeast with water, then - all dry, and a little more liquid on top.

Antonovka, Brandovtsy read our messages and collect comments - this is encouraging - perhaps the next model will take into account all the shortcomings of this one - a dangling lid, assembly, unnecessary window and some programs, signals, etc.

About scales - everyone likes it, I don't like it alone, or what?

Write more actively about the shortcomings you have identified!
Then we will put it into a separate topic!

[MariV]

MariV,

Brand members read our messages and collect comments

I know

Ol, I'm using the old ones out of habit. Probably because the stove stands so that I have nowhere to fold it back (the bedside table is angular, not rectangular) Why don't you like it?

It is not very convenient to use - the display in this position is on the side, not directly in front of your eyes.



And 30 sec. work, then they turn off - this is not enough.

I don’t use scales either, I tried it, it’s not convenient for me when they are in the hinged lid, and the time is 30 seconds. not enough. I am old, they are bigger and in 2 minutes I have time to run for flour if I didn't have enough. I do not pay attention to the signal, firstly, my family does not like bread with additives, and secondly, I am now at home and almost always in the kitchen. The toggle switch on the bread maker would not hurt, otherwise I once forgot to pull it out of the socket and put the cat in idle at night, I had to run to the kitchen (my husband thought that I had put the bread on hold).
I lay in bed in the morning and thought about what kind of bread to make, thought of mustard, I go into the topic, and Comrade Basia has already baked it. Probably the thoughts converge.

I don’t know if I need to write or not, I don’t test, if you delete something. My tefal scales are more convenient in time, but a small weight on the built-in ones is better, yeast and easily runs 2-3 grams of flour, although tefal was also announced in 1 gram increments. Only 30 seconds is not enough, but I like the accuracy. The display - yes, it would be nice to turn it, well, it doesn't bother me much.

[Anya]

Anya, why not write? Write about everything - your experience is very useful and unique!
Then unsubscribe about the bucket - have you changed it?

Flax, and mine would have eaten such a thing, look what a good crumb!

The bucket was not changed - they said that you need to know about my HP, maybe you will have to change everything together, I would change.

Can I have a photo with the attached foil?

Anyut, put the foil on top of the window, according to the size of the glass.

You can have a photo

Good day.
We are closely following this topic and write down all comments and recommendations. So write, do not hesitate. All Brand bread maker owners can leave their comments, not just test participants. With your help, we will make this bread maker even better. There is no limit to perfection.

The scale switches off automatically after 30 seconds and it is really very fast. First I take out the bags of flour, and then I start weighing, otherwise I don't have time. We have already decided with the manufacturer the issue of increasing the automatic shutdown time in the scales, but this will only be in the next batch of bread makers.
I wish you all delicious pastries!

Elena Br, Elena the manual mode is good, but I very much agree with Elena Koshatnitsa, sooooo I would like to bake with a delay, for example the dough program and after an hour (if the time can be adjusted it would be great) baking.

and I also do not hear the signal (but since I have problems with this, I thought it was just me), I also wanted a dispenser because of this.

Elena, but in some models there is an upper ten for the mulinex, so their crust fries well. is there in our hp?

[Elena Br]

Elena Br, it's nice to read - constructive and encouraging!
14anna08, in Panas and in this one - one heating element.

Ol, maybe you won't need to add foil, eh? what do you think? I certainly wanted it "bold" probably

Elena Br, Elena the manual mode is good, but I very much agree with Elena Koshatnitsa, sooooo I would like to bake with a delay, for example the dough program and after an hour (if the time can be adjusted it would be great) baking.

and I don't hear the signal either (but since I have problems with this, I thought it was just me) I also wanted a dispenser because of this.

Elena, but some models have an upper tenon for moulinex, so their crust fries well. is there in our hp?

There is only one heating element in our bread maker and it is located in the body of the device around the bucket.

But I have a question about the "delayed baking" mode.As far as I understood, such a regime is necessary: ​​proofing + baking? So, if there is no possibility to manually set the proving time, then what time to program? I suggest 2 hours of proofing + 1 hour of baking.

Ol, maybe you won't need to add foil, eh? what do you think? I certainly wanted it "bold" probably

Anya, I laid the foil only three times, in a diner, on the express train and on a sweet last one - I didn't post a photo on the forum; once even put a silicone mat over the lid


- I didn't notice a tangible difference; the first bread, and the French identity, without foil and other shelters made.
I ran through the forum recipes in bread makers with a window - for many, the frying of the upper crust differs from the lower and side crusts.

Or maybe completely remove the window from the lid of the bread machine? Explain to me what it gives? When kneading is in progress, 99% of bakers keep the lid open and help the bun, when the baking process itself, the window fogs up.