Bread maker Viconte VC 801

It's me again! I am trying to insert the promised photos, if it works. Hurray!

Well, it turned out, the bread shines, because I smeared it with sunflower oil. Yesterday they ate it hot (you can't eat hot bread). And today it tastes even better with butter and coffee mmmmm! I am happy that I have such a thing!




Special thanks - Andrzej nov

Well, I got my hand on the country bread! Who is interested in writing a recipe for this particular bread machine. Here's what's in the photo above is bullshit! It's even better now, about baked, finely porous inside. The recipes from the book that comes with the bread maker do not fit at all, you need it yourself, by trial and error! Well listen: 350 ml. Water (a measuring cup comes with a bread maker), 1 hour. l. Salt, 1 tbsp. L. Sahara (also comes with a measuring spoon with a bread maker), sunflower oil 4 tbsp. L. Flour 600 gr (weighed and sifted on the scales), and 1 tsp for flour. L. With top yeast. The order of the products is exactly that. Naturally, I first smear the bucket with oil inside and the shoulder blades too. Then I put the bucket in the bread maker, close and set the program: rustic, medium crust, increase the time by 10 minutes, in general, it turns out 4 hours, bread - 1 kg, and let the start-up bake everything. In the middle of the program, it will start beeping - do not pay attention, this is in case you need to add seasonings! We don't need to add anything, let him bake further. As soon as it has finished beeping again, you immediately press the start-stop button. And plug it in. We take by the handle (very hot) and take out the bread (it is always difficult for me to climb out, shake, shake!). I smear the bread with a brush with sunflower Oil and cover with a towel, completely, let it stand for 10 minutes, then open it and put it on the wire rack for 15 minutes. Now everything is ready!

Congratulations again.
Well, a photo of what is not garbage, where ??

I became the owner of this unit 2 weeks ago (there is a cheaper analogue from Supra BMS-350).
Well, what can I say about this stove, it began to glitch with me after 10 days, did not turn the engine, then it worked again, then stopped turning again, estimating that it would lie in the service for about a month (queue + delivery time of blocks for replacement) decided to climb and see what's what.
I found out that one motor winding (asynchronous single-phase XB8630-n, even Google doesn’t know it) was in an open circuit, having disassembled the motor, I saw that the windings were soldered together (the winding was not integral), and one solder in the form of a length of snot that did not connect, restored contact and everything worked.
if anyone is interested, then I can also say about this oven: the metal part on which the bucket is attached and the blades are placed is subject to severe corrosion, it is necessary to wipe it dry (by drying, only increase the corrosion), the axles themselves are made of stainless steel, and the rings on the axles are most likely Teflon, but this not scary.
A 100W motor (judging by the Class155 sticker), there are 184gr thermal fuses. S. 10A. 2 PCS (screwed to the metal part of the surrounding bucket), so if there is overheating (for example, covering the thermal control), the fuse will burn out and cut off all the electronics, there will be no fire, there is no protection in the engine, so do not overload it. soldering acceptable, connections on connectors. The engine includes a 3-foot part in the TO-220 case (it looks like a seven-meter, I did not look at the marking), the awning is turned on by an electromagnetic relay. The whole thing is controlled by a microcircuit controller (it looks like it is something like an Atmel or Pic controller, only from the Chinese (I did not write down the marking).
It fries pretty well, and since there is no choice among ceramic buckets, there is no alternative.
By the way, about other models of the supra, they write that the viewing window is melting, nothing has melted on the viscount yet, but it feels like China (but quite tolerant).
Plastic smelled slightly the first time it was turned on, the next time it was turned on, the smell of bread.
I tried to bake white bread, muffin, jam, black bread, black bread bakes everything well, but I haven’t gotten used to it yet, I am experimenting.

it is badly shaken out from behind the crust, which is under the shoulder blades, and the shoulder blades, in turn, stick to the axes on the dough, probably for this it is recommended to smear them with oil (so that they do not stick to the axes, or to the bun), it helps me to slightly turn the axes, then it falls out easier

Hello! I have HP Viconte VC800. faced with such that at the first use it smoked and there was a terrible smell of plastic. please tell me, did anyone come across a similar one? or is it worth going to hand it over ???

🔗
most likely marriage, go give it up while there is an opportunity
although if the smell is gone after a couple of three times, and there is no more smoke, then leave it (perhaps the factory chemicals were smoking, which after a couple of uses will practically evaporate)

: I almost decided to buy this bread maker,
but the only problem is that she makes a large volume of baked goods, and I need an oven for one not very bread-eating person
a maximum of two - and even then not always

as I understood from this thread - the real weight of the minimum loaf in it will be 700 grams?
is it possible to make baked goods of even lighter weight?
for example, what happens if you put in proportionally fewer ingredients?
can you really bake a 450g loaf?

interested in rye and whole grain bread;
Since rye has a longer baking time than white, then it seems that a small loaf should not "dry out" on the option of baking larger bread?

[Grain]

Grain Smear the dough over the bucket with two mixers, that's all. If you are so afraid of Teflon, it is easier for one person to buy bread in a store, bakeries use aluminum molds without coating
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=173600.0

Became the owner of this unit 2 weeks ago (there is a cheaper analogue from Supra BMS-350).
Well, what can I say about this stove, it began to glitch with me after 10 days, did not turn the engine, then it worked again, then stopped turning again, figuring that it would lie in the service for about a month (queue + delivery time of blocks for replacement) decided to climb and see what's what.
I found out that one motor winding (asynchronous single-phase XB8630-n, even Google doesn’t know it) was in an open circuit, having disassembled the motor I saw that the windings were soldered together (the winding was not integral), and one solder in the form of a length of snot that did not connect, restored contact and everything worked.
if anyone is interested, then I can also say about this oven: the metal part on which the bucket is attached and the blades are placed is subject to severe corrosion, it is necessary to wipe it dry (by drying, just intensify the corrosion), the axles themselves are made of stainless steel, and the rings on the axles are most likely Teflon, but this not scary.
A 100W motor (judging by the Class155 sticker), there are 184gr thermal fuses. S. 10A. 2 PCS (screwed to the metal part of the surrounding bucket), so if there is overheating (for example, covering the thermal control), the fuse will burn out and cut off all the electronics, there will be no fire, there is no protection in the engine, so do not overload it. soldering acceptable, connections on connectors. The engine includes a 3-leg part in the TO-220 housing (it looks like a seven-meter, I did not look at the marking), the awning is turned on by an electromagnetic relay. The whole thing is controlled by a microcircuit controller (it looks like it is something like an Atmel or Pic controller, only from the Chinese (I did not write down the marking).
It fries pretty well, and since there is no choice among ceramic buckets, there is no alternative.
By the way, about other models of the supra, they write that the viewing window is melting, nothing has melted on the viscount yet, but it feels like China (but quite tolerant).Plastic smelled slightly the first time it was turned on, the next time it was turned on, the smell of bread.
I tried to bake white bread, muffin, jam, black bread, black bread bakes everything well, but I haven’t gotten used to it yet, I am experimenting.

Class !!! Not HP, but a DIY constructor. For some reason, such thoughts came to me during the first and second use of this Miracle.
Yes, when you first turned it on, it smoked and smelled of plastic so that my husband was seriously alarmed. But I reassured him "it should be so", that is, it was written in the instructions. Although, of course, a madhouse. I just compare this with its predecessor, smart and beautiful, LG. She worked conscientiously for the prescribed 7 years without a hitch.
And now I am a "happy" owner of a domestic (read Chinese) miracle of industry. I wonder which manufacturer we are offered to support all the time. But this is so, thinking out loud.
So, specifically about the "Miracle". Works. Indeed, it is already a miracle that It works. The first thing that struck me was the button to open the lid. You press the button and ... you open the lid with the handles. Why is the button asked. My husband enlightened me about this. When you close the lid, it's best to press the button rather than snapping it shut. And the design is so flimsy that it won't last long. Just turn off. I need to write to Zadornov.
Everything is described in detail here about the recipe. Exactly. So I got out old, time-tested LG recipes and enjoy it. I wonder how long this will last?

[0.910]

bought
attached instructions with recipes for programs

I was immediately struck by the mowing translation of the weight of lbs into kilograms - 2 lbs was designated as 1 kg, 2.5 lbs was designated as 1.25 kg, 3 lbs was designated as 1.5 kg
in fact, 2 lbs is 0.910 kg, 2.5 lbs is 1.130 kg, 3 lbs is 1.360 kg there is a difference

and began to understand this instruction with "wrong" recipes - on the Internet, everyone is adding water
in my opinion, in the recipes for occultation in units of measure for the dosage of flour - instead of "grams of flour" read "milliliters of flour"
Since March 8, I am a happy owner of HP Panasonic. They stopped buying bread at all in the store. But then the dacha came and it became clear that the bread bought on the way was not what was needed. My husband bought a Viconte VC-801 today. Especially for giving. I read the forum and generally different reviews - they decided. But now fear seized - what about the dosages ??? Is it for me that all the recipes need to be recounted and the new values ​​should be entered in the instructions?
Sorry for not being clever. How to measure flour in milliliters? Glasses or what? And in general, what is the LB measurement unit ??? Can someone help you to make edits directly according to the recipes?

Tax found the translation of LB in kg:
1 lb (English pound) = 0.454 kilograms

Now you would understand they have already translated in recipes, but not correctly? And in what ratio did they translate? Is it possible to find a NATIVE untranslated instruction? Or display the coefficient? ..

Well ... two weeks of experience with this HP led to the following conclusions:

1. Bread from ready-made mixtures turns out badly - obviously a small portion! The gingerbread man quickly turns into two and each is wound separately - each on its own mixer. True, when lifting, they stick together, but it seems to me that the kneading is not uniform. As a result, the middle failed and the bread did not look presentable. Yes, and the taste of "Breakfast Bread" is so-so ... True, at first we had an assumption that it failed because the floor in the kitchen was shaking, and we couldn't fly until the bread was baked ...
2. An attempt to bake a "classic" recipe from a book with the amendment that the flour should be measured not in grams but in milliliters. The bread turned out! True, they took the stove to the hut ...
3. Attempting to bake a "whole grain" recipe. The middle has failed! The bread is not tasty!

In general, the user manual leaves much to be desired !!! Well, forgive me, to tear off the compilers' hands!
For example - what is the DOUBLE size ??? In theory, it should be of the "double portion" type, but the program is for some reason shorter by an hour!

Several modes are not described at all in the book - guess, they say, yourself ...

Well, the main conclusion is that you can buy it as a cheap option.You can only bake a couple of recipes, or you can empirically compile your own list of recipes acceptable for this HP.

Hello!!
I bought this oven about 10 days ago, I bake bread, but here's a question: on the topic "Programs and stages (cycles) of CP for baking bread"
1) preliminary mixing, spreading
2) second batch
3) as I understand it, there should be a minus, or a mini-mix, then a long distance and baking
in my oven the third batch (dumping) does not occur - is this normal?
is it the manufacturer's intention? and I have to do it manually. Or do I have a defective oven?
Tell us who has similar processes?

3) as I understand it, there should be a minus, or a mini-mix, then a long distance and baking

yes, I have a mini-mix with the third stage - 10 seconds.

I have another problem - I just can't get a good bread consistency. That is very dense, then the middle falls Before this HP was Supra - ideal (for me)! It burned down, unfortunately, but I just can't get used to this. I tried the recipe from the attached instructions - it didn’t work, I took my own proven one, that it’s been on my old HP for a year already, it doesn’t work either, ehhh ...

Let's be healthy! Yes, there is a third rush, I sat by the stove for hours, but it is symbolic, you can manually help at this moment: crush with a spatula or hands around the edges. My bread falls off just before baking, but I put a little less than a teaspoon of yeast per 0.5 gk of flour - I have already found out empirically, if you interfere with the process myself and knead better at the 3rd kneading, then the yeast will raise the dough and preserve volume at the beginning of baking. And if you put a little more than a teaspoon of yeast (with a slide), it will not fall off, it depends on the amount of yeast.
Products must be of high quality, dry and oxygenated flour, for example. Learn, Learn, and Learn!

[Enter]

Enter, Hello! Can you tell me how you disassembled it?