Bread Maker Viconte VC 800

Dear members of the forum, if I am writing to the wrong place, stick it where you need it.
Not so long ago I bought a Viconte VC-800 bread maker (3 months somewhere). Everything was fine, she baked any bread, and with a crust, and airy, and rye, and white, etc. And a couple of days ago I noticed that one of the seams inside her had parted a little, and when the bread is baked with plastic it smells like now, I'm afraid it will completely deteriorate from heating.
Now the question is, is it possible to fix it at home, or if you take it directly to the service under warranty? I don't want to just walk with her in a minibus to the other end of the city, she is still not a baby)))

Thanks in advance for the constructive advice

Friends! Please share your impressions about this device.

Friends! Please share your impression of this device.

A month ago, I was presented with a Viconte VC 800 bread maker.
I baked bread twice in it and twice it did not work out ...
The first time the kneading was incomplete - flour remained in the corners ...
The second time inside is damp, dull, although the crust is ruddy. And the crust turned out not even, but with tubercles ...
Maybe after kneading, you need to open the lid and smooth the top with your hand ...

I am looking for recipes for my Viconte VC 800 bread machine

Please share ... I really want my own, homemade bread ...

Goodnight!
I am the happy owner of a Panasonic 2500 bread maker, and here a relative has an anniversary and it seems like she looked after the Brand bread maker, I read the reviews here on the forum, like I liked everything, went to buy yesterday, but the last copy was left in the store in the window, I no longer think and search there was time and decided to buy a Viconte VC 800. Since I have had a bread maker for several years, I decided to test this one, bribed in it by the presence of a program for baking rye bread, I concluded that it was impossible to bake according to the recipes from the enclosed booklet, in the program Rye bread they offer 850 flour for 500 ml of water, in the process of kneading, watching the bun, of course, I had to add water, but still this amount of ingredients is not intended for this bread maker, the dough rose above the bucket and rolled over the edge, and when the shades turned on, then naturally smoke poured out of the stove, we had to urgently turn off the stove, transfer the dough into the usual form and send it to the oven, the bread maker was barely washed away whether (how to give after that?), I decided to bake a classic one, and again they do not match in the ratios of ingredients for 300 ml of liquid 850 g of flour - well, what kind of specialist wrote these recipes?
I took my proven recipe from Panasonic and baked bread, which does not seem to be bad in appearance, but why it did not rise very much, it turns out very high in my oven.
The conclusion is that this bread maker was bought in vain and I would not advise anyone to buy it.
Sorry for the many letters, maybe someone will find my review useful.

I probably bought myself this winter. we bake almost every day (the family is large), I was probably just lucky No complaints, everything is not even bad At first it did not work out then we figured it out with my husband and realized that the recipes were just not quite accurate. But we figured it out. I want to say that 3000r for such a bread machine, I'm not sorry and I'm very happy And the rye bread turns out to be great I like it Recommend

I also had a Viconte VC 800 for my birthday at the beginning of the month, I am very pleased with her! Maybe someone has interesting proven recipes for this model

Girls, tell me how the Visonte 800 works, it's worth buying, there are not enough reviews, but I liked the stove in the store, I want to buy a gift.

Also bought a Viconte VC 800. The baker himself. Yes, the recipes from the "Manual" for this stove do not match its programs.When baking a classic (sieve) 3 function of dropping the dough is missing. If she lowered the dough a third time, it would have made a great bread. And so there was a long spreading. A little more and the bread would have fallen. And the fact that the kneading does not occur evenly (the first kneading is exactly the kneading, and the subsequent ones only by the so-called lowering of the dough (it should be generally 3, not 2)), so no one forbids you to lift the lid and interfere with the process itself. Just don't put your hands in the blade.
First impression: in principle, the oven itself is not bad. If you are still a professional, you know how to experiment, then you can adapt to it. The oven itself greatly simplifies the process. A little advice. Place a container of water in the oven when baking. Only the material must be non-flammable and non-conductive. The spreading itself should be at high humidity. Before starting the baking function, quickly remove the water without touching the baking dish. The risen dough does not like very much when it is touched. And you will be happy. So buy, read recipes online, don't be afraid to experiment.
Love, a great gift!

n0503, thank you very much for your prompt reply. The recipes themselves don't really bother me, I bake in Kenwood, there are already a lot of favorite recipes, the main thing is that the stove does not fail. I have a Visconte multicooker and also have a problem with my own recipes, but it works fine, so I look closely at this stove, but in general I have already made a decision with your help to buy.

Another little tip. We sell only dry fast yeast. They not suitable for baking in this oven (yes, in principle, as in any of the same type). It is best to use regular yeast. We have 100 grams only 6 rubles. There is enough for 3 loaves. It is best to run them before mixing. Heat the required amount of water to 40-50 degrees. Add granulated sugar, yeast. Dissolve everything thoroughly. Wait for the yeast to start bubbling, good yeast will even foam. If no reaction occurs within 5 or 10 minutes, you may not even start kneading the dough. Just spoil the food.

Thank you very much, we will try to bake bread with live yeast, while on such yeast I only made dough for baking in the oven, and now I will try it in Kenwood and advise the girls to bake it in Vikosha. Wheat bread was baked in Vikosha, it turns out excellent, rye-wheat is also not bad, the muffins are excellent. The stove is wonderful, I hope it will work for a long time.

Another little tip. We sell only dry fast yeast. They not suitable for baking in this oven (yes, in principle, as in any of the same type). It is best to use regular yeast.

Yes you! Half of the forum bakes on them and does not know about it, and the HP manufacturers are also mistaken

Fast acting yeast is just good for quick bread. But the taste is not the same. Plain yeast is designed for just 3 hours of baking. On this yeast, my sieve went well according to the recipe for the stove. Even too good. The middle loaf crawls out of the mold, rests against the lid, but about the big one, I’m not talking at all.
I will share one more secret. The truth is not suitable for this bread machine. If someone decides to knead the dough with his hands, then knead it counterclockwise. I can’t tell you exactly why, for a long time I’ve already read it in the documents on the army field bakery. I only remember that if you knead clockwise, something is broken in the structure of the dough. The old Soviet professional dough kneaders all worked on this principle. Met already modern ones, which are kneaded clockwise.

And in what proportion to replace dry yeast (I have a Saf-moment) with live yeast?
for example, if the recipe says 1.5 tsp. dry yeast, then in return how much live yeast should be put from a paper pack?

If you want to replace dry yeast with pressed, then the calculation is as follows - for every 100 grams of flour -1.5 - 2 grams of yeast !! good luck!

Thank you, Matilda-N. We will try.

And how to understand in the recipe "Kulich" (in the instructions for the Viconte VC 800 bread machine) dry yeast is written 50 g at 600 g flour - Is that right?

50 grams is too much !!! here on the site there are recipes for different cakes tested by many people, read the recipe, reviews, choose !!! I baked cake according to this recipe --- https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=30848.0 really liked it !!

I am also a happy owner of this HP, does anyone already have proven recipes? The first experience was unsuccessful ((((

Girls please tell me !!!!!!!!!! I was presented with a viscount vc-800, do you have any recipes for it?

The simplest from the book of recipes for Kenwood 450, in Viscount you can bake in the second mode: water 400 ml, flour 600 g, salt 1.5 tsp, sugar 2 tsp, yeast 1.5 tsp. Try it, everything will work out.

and the second mode is what ???

I, apparently, did not express myself correctly, the second program is "Country Bread", I bake myself on Kenwood, and gave my daughter Viscount and immediately gave her recipes, so she bakes on Viscount. She still turns out great wheat-rye: 300 ml of water, 250 g of wheat flour, 190 g of rye flour, 1.5 tsp of salt, 1 tbsp. spoon of sugar, 1.5 tsp of yeast, it turns out a bread similar to "Darnitskiy", I add 0.5 tsp of ground coriander and 2 tbsp. spoons of kvass wort or malt concentrate, and sometimes just dry malt, although it is better to brew it with boiling water until it becomes porridge. This bread is on the Whole Grain program.

I, too, a happy owner of a bread machine of this model !!!!!! I don’t touch this HB according to the recipes !!!! There are so many recipes here !!!! I take any one I like and start work !!!!! Happens to everyone !!!! But basically everything is great !!!!! Now I switched to Belarusian bread
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=179373.0 try it, delicious !!!! Only I put a little more wheat flour (1 tbsp. L. More), because the bun seemed to me thin !!!! Very nice and delicious bread !!!! In it, in my assistant, I make dough and bake a cake! Try to adapt proven recipes !!!! I am very happy with my Vikosha !!!

I, apparently, did not express myself correctly, the second program is "Country Bread", I bake myself on Kenwood, and gave my daughter Viscount and immediately gave her recipes, so she bakes on Viscount. She still turns out great wheat-rye: 300 ml of water, 250 g of wheat flour, 190 g of rye flour, 1.5 tsp of salt, 1 tbsp. spoon of sugar, 1.5 tsp of yeast, it turns out a bread similar to "Darnitskiy", I add 0.5 tsp of ground coriander and 2 tbsp. spoons of kvass wort or malt concentrate, and sometimes just dry malt, although it is better to brew it with boiling water until it becomes porridge. This bread is on the Whole Grain program.

Love, they baked wheat and rye twice according to your recipe, an hour before the end of the work, the dough falls, the result: the bread is not baked to the end, it turns out hammered, it is impossible to eat

I post my recipe for wheat bread. Maybe someone will like it! The bread is fluffy on the inside and crusty on the outside!

Ingredients:

fresh yeast-15 g.
milk-160 ml.
water-160 ml.
sugar-3 tbsp. l.
salt-2 tbsp. l.
eggs-2 pcs.
vegetable oil-3 tbsp. l.
wheat flour-650 gr.

Preparation:

In a bowl, mix milk, water (everything should be warm), add salt, sugar, yeast there and leave for ten minutes. At this time, sift the flour. Pour the yeast mixture into a container, add flour, add eggs and vegetable oil. Set XL mode. Crust color to taste. I put on a dark crust. If flour remains during kneading in the corners, no need to add water! Just take a wooden spatula and gently scrape off this flour while kneading and the dough will take it! After the bread is baked, put it out of the mold and cover with a towel, let the bread stand for a while and rest! Bon Appetit!!!

Sergey76, I have not visited the page for a long time and only now I found your message. The dough settles during baking either from excess yeast or water. I measure everything strictly according to the recipe, bake in Kenwood (daughter and daughter-in-law bake in the Viscount), try to lay out the cooking time in my oven, 1 knead-3 min, 2 knead 31 min, 1 brew 26 min, 2 brew 55 min, bake 70 min. just over three hours. Sometimes the loaf settles slightly or the crust cracks, but the bread is always delicious.

Recently became the owner of Vikosha. The first time I decided to bake a book. I chose the classic setting for homemade bread, size M. There is too much flour in the recipe. In the end, this is what happened.



Please post the recipes that are suitable for this bread machine.

And I am the owner of the Vicosha, I bought it in Dixie for the stock, which is very good, for this price 2700r is generally wonderful. We baked the bread for as long as a week, at first, the top crust did not rise, I tried another recipe and I myself add flour to my eye (I like to do it by eye) and everything worked out, the handsome man rose almost to the window! in general, I will be glad to try rye without yeast, maybe someone has already done it? a photo that does not want to give all the best ((

[Wheat bread with kefir]

I tried to bake Wheat bread with kefir:
300 ml. kefir
2 tbsp. l. honey
2 tsp salt
50 g sunflower oil
450 g wheat flour (I had a Makfa)
1.5 tsp. dry yeast

Mode - Rustic bread, medium crust, size XL loaf.
It turned out very tasty bread

I would like more recipes for this model ...

I also gave a Viconte VC 800 for my birthday at the beginning of the month, I'm very happy with it! Maybe someone has interesting proven recipes for this model

bread on dark beer is generally super!
Recipe:
300 ml. dark beer
2st. l. rast. oils
2st. l. malt or kvass wort
2st. l. honey
1 st. l. vinegar 9%
2h l salt
1 st. l. ground coriander
240gr. wheat flour 1 or 2 grade
160gr. whole grain rye
2h l. yeast
I bake in the classic mode, the size of a loaf is ML, the crust is medium !!!! Try the delicious food !!!!

And one more recipe I liked
MUSTARD BREAD ON KEFIR.
200 ml. kefir
50 ml. warm water
3 tbsp. l. without a slide of mayonnaise
1 st. l without a slide of ready-made mustard
0.5 tsp salt
1 st. l. Sahara
400gr. wheat flour
1.5 dry yeast
I bake on the classic mode, the size of a loaf is ML. the crust is light.
And I also add Russian cheese to this recipe after mustard
grated on a fine grater 50 grams, but put the yeast for 2 hours. l.

I, apparently, did not express myself correctly, the second program is "Country Bread", I bake myself on Kenwood, and gave my daughter Viscount and immediately gave her recipes, so she bakes on Viscount. She still turns out excellent wheat-rye: 300 ml of water, 250 g of wheat flour, 190 g of rye flour, 1.5 tsp of salt, 1 tbsp. spoon of sugar, 1.5 tsp of yeast, it turns out a bread similar to "Darnitskiy", I add 0.5 tsp of ground coriander and 2 tbsp. spoons of kvass wort or malt concentrate, and sometimes just dry malt, although it is better to brew it with boiling water until it becomes porridge. This bread is on the Whole Grain program.

In Vikosha this bread turns out perfectly on program 1 (Classic), loaf size XL, medium crust

It turns out great bread with wheat bran:

wheat flour -275 g
wheat bran 40 g
rye flour 50 g
water 280 g
the oil grows. 1 tablespoon
1 teaspoon salt
dry yeast 1.5 teaspoon
sugar 1 tablespoon

Program 1 (Classic), loaf size M / L, medium crust

Dear friends! Help, we need measurements of the blade, in particular the diameter of the hole, and if possible the closest possible photo, the children started playing, trying to find a replacement

[Olga vfkmafyjdf]

Olga vfkmafyjdf, on Avito there were scoops (kneaders) for the Viscount 600 rubles. You can agree to send to another city.
🔗

[Olga vfkmafyjdf]

Olga vfkmafyjdf, on Avito there were scoops (kneaders) for the viscount 600 rubles. You can agree to send to another city.
🔗

600 stirrer + 300 delivery + 150 overlay, as it is not profitable, I ordered for 450r already