Moulinex RZ710100 Modes

I read a lot that they buy for a pittance, some for a stock, some from a shop window (grimy), I have a used one here.
Look, you can find it at a normal price, 10 thousand of course is a pity.

Nope for a priceless thing, things are expensive, and prices were also raised by Friday in order to make a discount later.
In the media market I found it for 5888 from the showcase, but this is also dear to me. I would buy it for three thousand)

It's probably hard to find for three thousand

And six is ​​expensive.
I found it for 4 thousand, but I can't figure out which model, just 101 or how is it with threes.

Maybe this was not done for Russia, there is a completely different sticker.

And take a picture of the sticker where the model of the stove is written))

What are you talking about? I have this Moulinex RZ7101 La Fournee
Here is a sticker like mine.

Well then I found the same as yours for 4 tr.

I bought for 3700 (no guarantee), take it if you like

In video 16, the mode is called yeast dough, but is it proofing for you?
Can not understand.

Well, yes, that’s what it’s called, but it’s just the temperature and that’s it, this program doesn’t knead, but simply distributes the yeast dough. And the 11th program is a complete process of making yeast dough.

Thanks Irish, I tortured you)))

Yeah, I also want this for a long time, but I already have three bread machines. What to do?

[Manna]

Manna, they are very expensive, just bad, and even they were taken out of production and all that was left were the last copies.
And I was worn out, but I have 1 hp)))
But I definitely can't get two)
My HP can knead 1200 grams of dough. I kneaded cakes in it while Kenwood was gone. And there is a manual mode.

And what? When and who is the first to congratulate with the new stove?

No, it's definitely not me. I even missed it when the sale of these stoves was at half price. What should I do with the fourth?

How where? There are not many bread makers

Today I baked a white roll on program 4, after the penultimate kneading, I took out the spatula, molded it, put it in a bowl and left it until the end of the program. Flour 350g, water 220ml, salt, sugar, mustard oil 1st l, powdered milk 1st l, starch 1 tsp. , pressed yeast 8.5g.
Light, airy, with a thin crust and delicate crumb, very tasty.





And this is just a small, rye with coriander on program 8 for rye bread, delicious

[vernisag]

vernisag, amazing! You just have talent. She proved that you can make friends with this stove.

[Ipatiya]

Ipatiya, thank you very much But I have nothing to do with it, the stove is wonderful, you just need to understand it, find an approach. I really love her already tenderly and tenderly

Program 9
3:44 knead 44 min.
3:00 rest 40 min.
2:20 rise 30 min.
1:00 baking 1 h.

An interesting program loaf (No. 9) But here it is not written correctly, there really is 3 hours 44 minutes and it seems like there are no jumps, but 50 minutes were lost somewhere
So I want to check, but there’s a lot of bread ... and to sit by the stove for about 4 hours, I don’t really want to, of course, but I’ll check it somehow

img] https://Mcooker-enn.tomathouse.com/gallery/albums/userpics/79386/image.jpg I baked Apulian with vinegar, for 15 + 16 + 17 programs, I always bake white bread on it.

Oh, how beautiful! Lena, and the recipe from our forum? What amyakishek does he have? Delicious bread?

Thank you The recipe was originally on Karina-forum, but ours also has it for the oven, I write from the tablet, so I can't give a link, it's still cooling down, what's inside, I'll see it in the morning. And I really like this bread maker, it turns out a very beautiful crust in it, baked rye on a long program, it turned out very well, but baked on the first program, it seemed that there was not enough time to rise and the bread turned out to be rather dense. Now I always bake by hand (kneading, detuning, etc.), I like the process even more, it's more interesting))) Although I still have Kenwood 256, I do it on the machine there. By the way, I got this stove (Mulinex) in MVideo for 2700, I already wrote at the beginning of the topic.

I've already rummaged around and found a recipe for this bread, I'll try. : girl-yes: And I like to bake on programs and on the first program I have a very good bread, not dense. The proofing is, it seems, yes, short, but there’s no kneading, so it’s just a little bit and that’s it, he doesn’t get it at all.
The crust is cool, and I really like the stove

So I would take it for 2700 and would not think.

Yes, I will have to try again on the programs. Do you bake on the first program according to any recipes, without adjusting for yeast, etc.? Well, I mean, considering the length of the proofing?

So I would take it for 2700 and would not think.

I immediately remembered you, right now, I think Mashunya will immediately react to such a price.

Do you bake on the first program according to any recipes, without adjusting for yeast, etc.? Well, I mean, considering the length of the proofing?

So far, I baked according to my recipes, I didn't even succeed very well. Now I bake according to recipes from the book, I just adjust them, if I add oil, then the amount of flour, respectively, is the same. I use pressed "luxury" yeast, for 350 grams of flour 8-9 grams. I no longer bake 0.5 kg of flour, it turns out huge from 350 g.
On rye and whole grain, of course more yeast is needed.

And in the summer I took this stove for 3990. In 3 topics I notified the people about the action, but there were few willing. I thought for a long time whether I did right or wrong. She even handed over one stove and bought another instead. I was bribed by the space design and the shape of the bread. I also like it as a kneader, although a good mixer is available.

[Ipatiya]

Ipatiya, but I was not in Moscow in the summer)
If you sell yours, then whistle))
There are no them at all in mvideo.

[Masha]

Masha, it is a pity that did not get on the action. When I studied the information, I noticed that these bread machines were no longer on sale on the Amazon. Thought they were selling the leftovers. I will keep in mind if that.

[Ipatiya]

Ipatiya, soooo, girl! Is there also such a stove? And he is silent as a partisan.
If only she blinked like Tell me at least what happens and what doesn't, tell me something ...

[Irina]

Irina, but there is nothing to tell. I haven't mastered this stove yet. We bake while in Panasonic. To check, I baked bread a couple of times. It did not rise at all, it turned out to be a cobblestone. Since then I have sworn to take in ordinary stores. You can't just pass it there. Then I bought another. The bread was baked fine, but the crust was thick. So I was surprised at your bread, which has a thin crust. So I still have to study and study.

Aaaaa, won’t ... Well then, let's master it together and study and share opinions
So far I have noticed that on different programs, the temperature on the baking is slightly different, well, or it depends on the composition of the dough. Sometimes after the end of the program I even want to add time, but more often I turn off the stove by 5-10 minutes earlier, as I see that it is already starting to burn.
But I do not yet have accurate data, little time has passed and I still have not understood everything. And in general, it is necessary to write down, I do not remember what and how I did two weeks ago, my memory became somehow full of holes, well, in the sense of a girl's

[Irina]

Irina, after the New Year I will master and be sure. She infected me with her beautiful bread. I am already silent about all your sweets in the "princess" theme. Irina, you definitely have talent!

So far, I baked according to my recipes, I didn't even succeed very well. Now I bake according to recipes from the book, I just adjust them, if I add oil, then the amount of flour, respectively, is also

Thank you, so at first my programs are not very good, we will try further. Apulian turned out to be very tasty, although the crumb did not turn out the way I wanted it, probably a little understated. I used to bake it in the oven, and it was wonderful.

And this is just a small, rye with coriander on program 8 for rye bread, delicious

Is this bread baked from a recipe book? Very beautiful, like all your bread.

Is this bread baked from a recipe book?

Yeah, from the book I just added a little more flour, rye, 1 tsp malt, butter and coriander (5-7 peas, mashed by hand), 10-12g pressed yeast.

will have to be done.

Helen, it is better to make a minimum portion (220-water, 200-millet flour, 130-rye flour, 1 tbsp. L. Butter), set the weight to a minimum, light crust. If it is "smearing" under the shoulder blade, then add a little flour. I control the kolobok after 5-10 minutes after the start of the batch.

Oh, Irin, thank you very much, so I will.

Yesterday I baked a loaf, it turned out big, tasty. Baked on the first program (minimum weight, light crust), the same as last time

Flour 350g, water 220ml, salt, sugar, mustard oil 1st l, powdered milk 1st l, starch 1 tsp. , pressed yeast 9gr.

When the display left 1 hour 45 minutes, I took out the dough, molded it into a bar, took out the spatula, put it in the bowl and left it until the end of the program.
This time it was molded much shorter, it turned out this way, plump and short, this is because the edges, touching the walls of the bowl, burn a little.
But cutting such bread is certainly more convenient, so I'm showing off
The crust turned out to be thick, it seems like it was probably necessary to turn it off 5-10 minutes earlier.

[vernisag]

vernisag, I have questions for you:
1. What is the maximum amount of flour your bread maker can knead? (Will 700g master or too much?) What was your maximum?
2. Have you tried to put the ingredients in reverse order, if so, what happened?
3. Does the top of the finished loaf rest against the roof, or is it very low?
4. Does it overpower the dumplings dough (what is the maximum amount of dry component)?
5. Is the flour heavily dusty through the holes on the edge of the bucket?
6. If you are testing a new bread maker, which program should you use to test the batch? And separately the work of ten?
I look forward to your reply, if possible
(If anything, I was on page 5, appeared with my questions)

Hello Irina

I recently kneaded for 700 grams of flour, did it perfectly well. I haven’t kneaded more than 700g, I don’t know, but I think I can handle 1kg.

I did not put the ingredients in the reverse order. What for?

The top of the loaf is sooo far from the lid, this should not be ...

I haven't tried dumplings. I have a combine and a small bread maker, they are more suitable for these purposes. But I think that with such a large bucket it will be difficult for her to collect dumplings into a bun, especially a small portion. I don't know though

In all stoves, when kneading, the flour "gets a little dusty", I always wipe everything under a bucket with a damp cloth. This is normal, I have this fourth kind of stove, in all so. I can't say that in this stove the flour somehow flies to the ten or something else, more than in other models
When laying food, the bucket must be removed from the stove, then everything inside the stove will always be clean.

In general, I do not check the equipment in the store, in the sense I do not turn it on, I only look purely visually and then not very carefully. Not when there were no problems, well, you can press the buttons, of course, to see how the scapula is spinning, more then you will not understand anything there.

Yesterday I again tested the loaf program, again some kind of garbage turned out. It seems that I did the kneading myself, laid it beautifully, it still spread over the whole bowl. The baked goods on this program are not very active, the bread turned out to be pale yellowish, loose and smelling strongly of yeast, fermented ... In general, I did not understand it, maybe I will try it later, but so far there is no such desire. I liked the second program "Easter cake" more. Everything is simple there, long kneading, proofing, baking. And on the entom loaf, I did not understand anything.

Yesterday I baked a loaf, it turned out big, tasty.

This is a masterpiece! Super! I immediately wanted to run home from work and bake this Irin bar, but do you make the cuts before baking or at the beginning of the proofing?

And I don't want moulinex anymore))
She's too problematic. Pull it out, shape it up, watch it. Generally burned out on her)
Now I want Panas, in!

[Elena]

Elena, Thank you! Incisions? Yes, when it fires, so I do it, when immediately after molding, when before baking (this is cleverly, rightly so) But it is not recommended to open the oven before baking.

Mashun , I take out the dough and give it a shape (I love Schaub everything was beautiful), but this is not at all necessary. I also love to climb into an ordinary stove

No, I'm not trying to persuade, it's for me, once again to taste the dough, sheer pleasure.

I love to climb into an ordinary stove

I also