Bread maker Brand 3801 - description, characteristics, operation

oh, Elena what good news even dance !!!!!!!!! Now the girls will answer you, because I just fill Gashin's recipes into manual! oh, how great is it !!!!

I also hammer either Gashins or Panasonic modes - because I myself do not really understand what and how to do In general, this is a cool idea about 5 manual modes

[5 programs]

Good day.
I am asking you.

In the next batch of bread maker on the button "Manual setting" will be available for programming 5 programs.

Therefore, I ask you to express your wishes regarding the interval of time settings at each stage. I am especially interested in the time at the "rise" stage. Write down the maximum time required for proving the dough.

It would be convenient if you could bake sourdough bread on the trail. program:
1. Kneading
2. Proofing without any stirring or settling there - 3 hours.
3. Upsetting / forming
4. Final ascent - 1-1.5 hours (it happens in different ways, let it be better, but we will always do less)
5. Baking.

And for black it is different:
1. Kneading.
2. Proofing - 4 hours
3. Baking

that is, it would be great if the step of the second batch could be skipped. (I do not know how it is installed in your HP now). And it would be nice if it was powerful. (My HP Daewoo DL-9154 has a power of 815 W and it has enough strength to knead rye dough and any other cool dough. It is also very convenient that there is a double bucket (you can bake 2 different breads), and the fact that the maximum baking weight is 1450 g. It is convenient to knead the dough for pies and bake bread for a large company.

And also, I don't know about Brand, but in DEWOO the "dough" program is short (only 1 hour and 30 minutes), this is not enough for sourdough dough, I would like 2.5-3 hours.

[5 programs]

Good day.
I am asking you.

In the next batch of bread maker on the button "Manual setting" will be available for programming 5 programs.

Therefore, I ask you to express your wishes regarding the interval of time settings at each stage. I am especially interested in the time at the "rise" stage. Write down the maximum time required for proving the dough.

It would be nice if the time at each proofing could be brought to 2 hours. After all, there is always a possibility, other stages can be canceled, including unnecessary proofing.

It would be nice if the time at each proofing could be brought to 2 hours. After all, there is always the possibility, other stages to cancel, including unnecessary proofing.

I want to join the above (Although, in the light of recent events, this is not very relevant for me)

Guys-Brandovtsy !!! what can I say, except that YOU ARE GREAT GOOD FUCK !!!
it really will be good !!!
And if you still remove the window, it's just super!
I am not on friendly terms with leavens, but for yeast wheat-rye or rye-wheat I am quite satisfied with the current programming framework. Another question is that now there is only one program and you have to score a new one every time. And if it was five, I would have had enough eyes !!!

Will you test the new hp? if so, I will borrow first

Guys-Brandovtsy !!! What can I say, except that YOU ARE GREAT GOOD FUCK !!!
it really will be good !!!
And if you still remove the window, it's just super!
I am not friends with sourdough, but for yeast wheat-rye or rye-wheat I am quite satisfied with the current programming framework. Another question is that now there is only one program and you have to score a new one every time. And if it was five, I would have had enough eyes !!!

no need to remove the window !! Very handy thing !!!

And I don't need a window, everything fogs up in the most interesting place.And if I want to look, I can open the lid too

Well, it is really difficult to insist on this issue!
How many people, so many opinions.
The window steals the heat and the roof turns out paler (if not completely pale) than in stoves that are not equipped with this gimmick!
In the process of mixing, it is impossible to see anything - the window fogs up. If you need to adjust the bun, you still have to open it.
When baking, it can be interesting to watch, but this plus does not cover the cons that I have listed.
And then it's interesting to watch if you bake a month or two or three! And if a few years, then what is there to watch?
As bait for the buyer - I agree! A man bought his first stove and now he is happy to watch the process.
But there is also a downside.
One-two-three you get bread with a pale roof, it's good if a person finds the answer to the question of why this happens, and covers the window with foil, or maybe he just pushes the stove into the far corner, and even tells his friends about what kind of fig bread they have it turns out in this oven
Marketers know better ...

I've decided to buy the previous version, and now I will wait for a new one

[And it would be nice if it was powerful. (My HP Daewoo DL-9154 has a power of 815 W and it has enough strength to knead rye dough and any other cool dough]

... And it would be nice if it was powerful. (My HP Daewoo DL-9154 has a power of 815 W and it has enough strength to knead rye dough and any other cool dough. ...

The power is 815 W, it has nothing to do with the engine and dough mixing at all.
Misconceptions.

It happens.

if the window is to the detriment of the color of the roof, then I am also against the window!
we don't need such windows

in manual programs do not forget to leave the option to disable any stage !!!!
additional optional buckets will be?

The window should be IMHO.

If the stove is not clumsily assembled, then there will be no light roof. Even in inexpensive non-branded stoves, all are OKI.

The window should be IMHO.

If the stove is not clumsily assembled, then there will be no light roof. Even in inexpensive non-branded stoves, all are OKI.

I agree that it may not be! I said earlier that now I bake on a very simple and small Binaton-1008, it has a window, but the roof is always normal.

But I don’t understand why "Window is needed"? what is the need for it?

however, it doesn't matter to me, with or without a window, if only there were a lot of buckets!

p.s. IRR, you need such a Chituska as I have !!!

[For developer]

For developer it is also useful to pay attention to the bucket attachment point,
after a month of work, it became noticeable to dangle, the noise during mixing increased and became very unpleasant.
Anticipated disaster, but the price-performance ratio when choosing a bread maker outweighed that.
Now its revision is required, I am thinking it over.
I can attach the stove number.

[Sens]

But I don’t understand why "Window is needed"? what is the need for it?

Sens,
How would I tell you to make it clearer ... this is how to treat teeth with a closed mouth review, review

p.s. IRR, you need such a Chituska as I have !!!

only after you have 3 cats

: secret: and in general, why are you? still building AG?

Well, what is there to survey?
it is written correctly:

In the process of mixing, it is impossible to see anything -the window fogs up... If you need to correct the bun- still have to open.
When baking, it can be interesting to watch, but this plus does not cover the cons that I have listed.
And then it's interesting to watch if you bake a month or two or three! And if a few years, then what is there to watch?

I will even say that you only need to watch the bun, and this can be done with the lid open. and when there is a rise, it is already too late to watch.

p.s. He doesn't like cats ...
And a big AG is like a big dog - it's hard to find good hands ...

Well ... this ... I actually started to bake in the oven, somehow I like it better. Whatever shape I want, I hit it and don't need to take out the shoulder blades. And it is good to bake in the stove, when there is no time or in the heat (so that the oven does not suffocate), and then if there is a possibility of proofing for a long time. And so I knead the dough there and let it rise.

well it...I actually started to bake in the oven, somehow I like it better. Whatever shape I want, I hit it and don't need to take out the shoulder blades. And it is good to bake in the stove, when there is no time or in the heat (so that the oven does not suffocate), and then if there is a possibility of proofing for a long time. And so I knead the dough there and let it rise.

Here I also have such a hobby ... Bake bread by hand. As it is in the oven, it still tastes better ... whatever one may say ... It seems that the recipe is the same. And in the oven it is more fragrant. Although it depends on the x / stove.

About noise -Brand, unlike Panasonic, makes a lot of noise when mixing. Panasonic is practically inaudible.
About programs - I personally have 4 enough - "noodles", "dough", "French" and "manual". I no longer use the rest.
"Manual" - 1 program is enough for me. There, all intervals start at 0, which is very convenient, you can skip a lot.
About the window - said, retold.
About the bucket - yes, scuffs are also observed, they are not yet reflected in the quality of bread baking.

And it would be nice if it was powerful. (My HP Daewoo DL-9154 has a power of 815 W and has enough strength to knead rye dough and any other cool dough.

And also, I don't know about Brand, but in DEWOO the "dough" program is short (only 1 hour and 30 minutes), this is not enough for sourdough dough, I would like 2.5-3 hours.

About kneading - an indisputable plus - kneading in HP Brand - kneads dough of any density, very carefully.
Proofing dough - Proofing can be done manually for up to 5.5 hours.

Will you test the new hp? if so, I will borrow first

Anyut have a desire to compare the first version and the improved version?

Anyut have a desire to compare the first version and the improved version?

yes, I really want

yes, I really want

Hiii ... of course we are all curious here, but buying both for the sake of testing something is not hot

...

in manual programs do not forget to leave the option to disable any stage !!!!

We will definitely leave

...

additional optional buckets will be?

Will

[For developer]

For developer it is also useful to pay attention to the bucket attachment point,
after a month of work, it became noticeable to dangle, the noise during mixing increased and became very unpleasant.
Anticipated disaster, but the price-performance ratio when choosing a bread maker outweighed that.
Now its revision is required, I am thinking it over.
I can attach the stove number.

This is the first time we hear such a remark. Someone else noticed something like that ???

How much money will it cost? and I need a window so that I can watch how much the dough has risen without opening the lid, so that I don't let out the heat, and I don't climb there, here ... I have everything running and running, but like this: I looked from afar, frying into it time on the stove is something different, and calmed down

[5 programs]

In the next batch of bread maker on the button "Manual setting" will be available for programming 5 programs.

When will the updated version go on sale? Will she have a different number?

Girls, with a clear conscience, I can advise those who bake with sourdough and dough to buy this bread maker, it doesn't matter if the whole process will take place in the bread maker or only part of it. I bake bread both in a bread machine and in the oven, but always with sourdough or dough. Recently, I discovered one more advantage of this stove: if the oven is on dough, then you can significantly reduce the time. if you knead the dough in a bucket in a bread maker and put it up on the hand, the dough will be ready very quickly, then just add everything and knead the dough right into the bucket, and then, at your discretion, bake further in the bread maker or in the oven. Likewise with the leaven, if you suddenly need a larger quantity than there is at the moment, everything is in a bucket, we feed and for proofing with 30 degrees, the leaven rises very quickly. here the main thing is not to forget about her.

Girls, with a clear conscience, I can advise those who bake with sourdough and dough to buy this bread maker, it doesn't matter if the whole process will take place in the bread maker or only part of it. I bake bread both in a bread maker and in the oven, but always with sourdough or dough.Recently, I discovered one more advantage of this stove: if the oven is on dough, then you can significantly reduce the time. if you knead the dough in a bucket in a bread maker and put it up on the hand, the dough will be ready very quickly, then just add everything and knead the dough right into the bucket, and then, at your discretion, bake further in the bread maker or in the oven. Likewise with the leaven, if you suddenly need a larger quantity than there is at the moment, everything is in a bucket, we feed and for proofing with 30 degrees, the leaven rises very quickly. here the main thing is not to forget about her.

I do it too

I do it too

[5 programs]

In the next batch of bread maker on the button "Manual setting" will be available for programming 5 programs.

Therefore, I ask you to express your wishes regarding the interval of time settings at each stage. I am especially interested in the time at the "rise" stage. Write down the maximum time required for proving the dough.

Hi Elena!
Will these 5 programs be remembered in x / n?

Option 1 of the modes for sourdough bread. (Simplest)

1st mode: simple bread
1st batch 15 - 30 minutes,
proofing - from 4 to 12 hours with heating 25-29 degrees,
baking - from 50 minutes to 1 hour 20 minutes,
2nd mode: bread on dough
1st batch 15 - 30 minutes,
proofing - from 2 to 12 hours with heating 25-29 degrees,
adding flour through the dispenser,
2nd batch 15-30 minutes,
proofing - from 4 to 12 hours with heating 25-29 degrees,
baking - from 50 minutes to 1 hour 20 minutes.
One more kneading and proofing is possible
In the individual programming mode, this is in none of the
commercially available x / stoves are not provided. So Brand will be a HIT!

https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=6173.140
in this thread, our discussion with you ...

It would also be nice to buy the scales separately from Brand - and the quality and design are excellent!

This is the first time we hear such a remark. Someone else noticed something like that ???

I bake a lot, everyone saw my bucket
But what was the noise - this is what it is, the bucket does not dangle ...

I read the topic - there are so many disputes about the window. Why doesn't the manufacturer provide a tight lid on top of the window, foiled on the underside? Anyone who really needs it can take it off and look through the window. And everyone else will not have to collective farms with foil themselves.

I read the topic - there are so many disputes about the window. Why doesn't the manufacturer provide a tight lid on top of the window, foiled on the underside? Those who really need it can take it off and look through the window. And everyone else will not have to collective farms with foil themselves.

I completely agree, I also cover it with foil, the top is baked better. And the window still fogs up.

If it's not too late for wishes.
Since I'm really looking forward to the updated stove, I would like it to have no problems with the crust. : nea: I looked at how many opinions about heat loss through the window in THIS model and thought that there was still something with the design, maybe with the location of the heating element.

: o In the Mystery 2102 purchased to brighten up the waiting, there is not only a window (which gets quite hot), but also four or five wide such slots in the lid next to it. I did not find them right away, after the bread that had cooled in the oven was taken out four hours after the end of the process, not at all limp.

By the way, the window fogs up very little for me, through it you can see the bun (though I lift the lid anyway, it's more convenient).
And the crust is baked normally - 750g (the roof does not protrude from the sides of the bucket, a few cm lower) without risking, I put it dark, it turns out the same color as the sides, crispy.
I baked only twice so far, it was a pity to risk the result - maybe the average would have been baked. Honestly, she would have the function of a one-time adjustment of ready-made programs - and nothing else is needed.

Will the new Brand have such a one-time adjustment?

Hello mumi. You know, regarding adjustments, there are such functions in x. item Delonghi125, but I could not buy such a model, I ordered 9 times via the Internet in different stores ...and no one ever brought it. It has just the same problem with the crust, but there the owners solve it easily - they grease the top with an egg. I haven't bought myself any bread machine yet, but I'm already interested in the process itself. And then I came across this model, BRAND. I saw her presentation in the store and started looking for reviews about her. That's how I got here on the site. Since the first model is no longer there, I look forward to the new one. Hope your 10th attempt to buy the wonder machine will be successful!

[about adjustments, there are such functions]

Hello mumi. You know by about adjustments, there are such functions in x. item Delonghi125, but I could not buy such a model, I ordered it 9 times via the Internet in different stores .... and no one brought it. It has just the same problem with the crust, but there the owners solve it easily - they grease the top with an egg. I haven't bought myself any bread machine yet, but I'm already interested in the process itself. And then I came across this model, BRAND. I saw her presentation in the store and started looking for reviews about her. That's how I got here on the site. Since the first model is no longer there, I look forward to the new one. Hope your 10th attempt to buy the wonder machine will be successful!

The Bork X800.

Nooo, not Delongy with Bork ... I hachuuuu-hachuuu ... to have this here, along with the manual five programs.

Nooo, not Delongy with Bork ... I hachuuuu-hachuuu ... to have this here, along with the manual five programs.

Isn't that already in the brand now? I mean the function of one-time adjustment of ready-made programs

There is a correction in BrandE, but it cannot be corrected during the baking process (which is in DELONGI - even correction during the main programs). But since you can't buy it, I personally, already want Brand improved

The Bork X800.

YES-ah-ah-ah, but BORK is worth, respectively ... decently

There is a correction in BrandE, but it cannot be corrected during the baking process (which is in DELONGI - even correction during the main programs). But since you can't buy it, I personally, already want Brand improved

How interesting! About adjusting the main programs - you can read more about this, please.

There is a correction in BrandE, but it cannot be corrected during the baking process (which is in DELONGI - even correction during the main programs). But since you can't buy it, I personally, already want Brand improved

I will also listen with pleasure. What is Delongy's model? How it works?

If it's not too late for wishes.
Since I'm really looking forward to the updated stove, I would like it to have no problems with the crust. : nea: I looked at how many opinions about heat loss through the window in this model and thought that there was still something with the design, maybe with the location of the heating element.

: o In the Mystery 2102 purchased to brighten up the wait, there is not only a window (which gets quite hot), but also four or five wide such slots in the lid next to it. I did not find them right away, after the bread that had cooled in the oven was taken out four hours after the end of the process, not at all limp.
...

Didn't find such a model for Mystery. You are not mistaken?

[MariV]

MariV

You are an unmatched moderator. I never tire of admiring your work

Yes? Mercy ......

I will also listen with pleasure. What is Delongy's model? How it works?

Didn't find such a model for Mystery. You are not mistaken?

Good day. There, judging by the reviews, you can intervene in any baking process. Stop the program and correct its completion - add baking time, remove the number of batches .... + your own mode, as in Brande. Therefore, I really wanted to buy Delongy125, but alas ... I corresponded with its owners and was a little upset - it is excellent in everything, but after a year of operation, the coating at the base of the lid cracks. The rest of my questions remained unanswered. And their owners were from Ukraine (there it is already very popular). They advised to buy Orion (it is not available anywhere at all!). And I remembered about the recent presentation of the Brand bread machine in our store. I looked .... and only on your site did I find something about her. That's how I found myself a replacement ...now I'm waiting for a new model ...

Hi Elena!
Will these 5 programs be remembered in x / n?

Option 1 of the modes for sourdough bread. (Simplest)

1st mode: simple bread
1st batch 15 - 30 minutes,
proofing - from 4 to 12 hours with heating 25-29 degrees,
baking - from 50 minutes to 1 hour 20 minutes,
2nd mode: bread on dough
1st batch 15 - 30 minutes,
proofing - from 2 to 12 hours with heating 25-29 degrees,
adding flour through the dispenser,
2nd batch 15-30 minutes,
proofing - from 4 to 12 hours with heating 25-29 degrees,
baking - from 50 minutes to 1 hour 20 minutes.
One more kneading and proofing is possible
In the individual programming mode, this is not the case in any of the
commercially available x / stoves are not provided. So Brand will be a HIT!

https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=6173.140
in this thread, our discussion with you ...

It would also be nice to buy the scales separately from Brand - and the quality and design are excellent!

And why, excuse me, is this nowhere else in the modes? There is.

About Delongi here.