Moulinex RZ710100 Modes

[Irisha]

Irisha, thank you dear! I bake without recipes, so I hardly post bread recipes on the forum. It's hard for me to repeat the same bread twice - I don't measure the amount of ingredients unless I specifically ask myself. And I usually bake without modes. Kneading, stirring and baking.

The bottom was on the edge, but not burnt.

Put on a rug and turn on a medium or dark crust, then everything will be fine. It's just that the baked goods do not burn as much on the program as on the programs.

It's hard for me to repeat the same bread twice - I don't measure the amount of ingredients unless I specifically ask myself.

Yeah, I also do this, everything by eye, but here they taught me to remember "how much to hang in grams", I try to remember the flour-liquid, and I add everything else without measurements.

And your bread is really very beautiful, the crumb pleases the eye and asks in the mouth

Bread coconut baked, delicious The recipe was taken in the next branch, baked on the first program, but it was probably necessary for another, for 1 ave the baking was too aggressive. Well, or put a rug, the dough is sweetish with honey, and the honey burns strongly. I had to take it out 20 minutes earlier, baked for 40 minutes (maximum weight, light crust)

Milk 3.5% fat, g 300
Wheat flour, g 550
Egg, pcs. one
Coconut flakes, g 50
Butter, g 30
Natural honey, Art. l. 3
Salt, g 1 tsp
Dry yeast, g 2 tsp

What a cool loaf Irinka has, I'm going home on Thursday, I will be surfing the Internet, looking for a stove, sponsoring money

Thank you Irish I would like to find it at a price like mine

Do you want to help and search?

Irish, I was looking, I didn't find it

Girls, on Avito La Fournee sell for 5000. I can throw a phone number or a link (I have kept it for myself)

Lisa, throw a reference please.

Hello everyone! after the summer season, I brought HP back to the city, now the pets are eating my bread again
Girls, I have lost somewhere a book from the stove ... It's good that the subject has pictures of pages, THANK YOU FOR THIS !!!!
Of the bread, our preferences have already been determined, white to my husband, gray to my daughter, black to me
Well, in variations, of course!
I really want to ask you about the cupcake in this oven.
Do you do like in a recipe from a book? Something I have so flat it comes out ... please share the secrets!
Thank you in advance

[krikunja]

krikunja, like I didn't bake cupcakes in the oven, I'll try it somehow

I baked Provencal bars My daughter really likes them and me there is a recipe long-standing, but I have long understood that it is not pralny No butter is needed in this test, it is wonderful and it works with vegetable Well, everything else is the same
I baked in cut cans, which I put right in the bowl of the bread maker and baking paper on top.











dough:
250g wheat flour
150ml warm water
mustard oil 1 tbsp
sunflower oil. 1st l
sugar 1h l
salt 0.5 h l
fresh yeast 5-6g (I have it lying around in the refrigerator, put 7g)

filling: 0.5 onions (finely cut.), 1 clove of garlic, a spoonful of mayonnaise, herbs, cheese.
Delicious

And I baked a large (400g flour), with the same filling (the neighbors probably salivated from the smell), I plowed it up, apparently a little early, but I cooked it very tasty in a dough way, it turned out huge.



My daughter is ready to give up any diet for the sake of this top crust with onions, she probably needs to bake like lavash with such a filling

Irishka, what an inventor you are, to guess how to cut the cans, I really liked it, and the bars are just a thrill, you correctly write that the neighbors were choking with saliva, I would immediately come to visit you.

Thank you Irinka!
And about the banks I did not come up with Et here we have girls on the forum came up with such homemade forms for baguettes Cool right? You will need to bake long baguettes in the oven, try these molds. They have been lying around for a long time.

And about the banks I did not come up with Et here we have girls on the forum came up with such homemade forms for baguettes Cool right?

Irish, apparently I missed it, very interesting. I'll have to try. Do you think beer cans work?

will beer cans work?

I think not, they will not work Although, try it, it may work out

Thin, huh?

They are thin Irin, they probably won't keep their shape

So the boom is to look for something else.

Read it here, like they did from beer cans

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=372793.0

Irinka, thanks for the topic, went to study.

Girls! Hello! So I was fascinated by this Bread Maker. I just admired your bread. From some eyes it was impossible to take away the masterpieces, delicious. Probably difficult for beginners. As I understand it, a stove with character does not immediately lend itself to a not too experienced baker. So it's a little scared if you can make friends with her. And Borodinsky, friends, did you try to bake? I have this dream bread. And I am still very far from him, because I am not very good at making friends with the leaven. No bread rises on it. So I gave up all these leavening business. But I really want to make friends again. Apparently she was doing something wrong = the leaven was acidified and did not work. I am glad that you have such a Craftswoman-bread maker, showed everyone the bread in all its glory. I do not sleep and all admire -Steam bread without kneading- Irinka. Yum!

[Elena]

Elena , I sometimes bake rye bread, but mostly it is wheat-rye and I usually have it without a name ...

Well, I'll soon be the owner of this bread machine. I paid for the order. Will arrive by a transport company from afar. I am very worried if I made the right choice.? Will I be able to bake bread, like the old residents of this Mulechka. It is very specific and for some reason there are few users. Well, I really like her!

[Elena]

Elena , and where did you order the stove? Can you provide a link to the site?

Irish! Look here 🔗 price RUB 13,700 Bread maker Moulinex RZ 7101. Is this charm worth such money? + 300 = delivery to the terminal, + 500 = delivery by a transport company. maybe by mail they said it's better not to send, they can beat. Who wants a gift for NG? On sale these hl. there are stoves, but not enough and expensive. Probably only for fans and lovers of round bread and golden brown.

Expensive of course

[Elena]

Elena , Where do you live? It will probably take a long time to wait for delivery. I read a bunch of reviews about this store, they have problems with delivery, they wait for a very long time. I am glad, of course, that the goods are still arriving, albeit with long delays. Let's hope for the best.

Irish! Wait, this isnt a problem. Let the whole and technological one come. The main thing is to know how to deal with it later, that's what worries me very much now. Are you baking in it now? And is the bread tasty? Does it even look like a rustic oven? When I come, I'll let you know, maybe someone else will wish for themselves such a unique bread machine.

Are you baking in it now? And is the bread tasty? Does it even look like a rustic oven?

Of course I bake it, I have not tried it regularly. Delicious and beautiful. I haven’t tried it from the oven, I don’t know
I like to roll a bun made of white flour in rye flour, it turns out so pretty

Temptress! Wait, I don't have it yet. Thank you.

Girls! My Moulinex RZ710130 bread maker came. I want to cry from resentment. In addition to the stove itself, there is not a single piece of paper, only the store account itself is an invoice. I chose from two stores, apparently they chose the wrong store. We turned on the stove to check the heating. Warms. I don't know, just how to turn it off. It was displayed for 5 minutes. Until 5 minutes itself counts back, it does not turn off. Plugged out of the socket. They turned on again, again for 5 minutes. shows. Warms well. I do not know how to use the modes, it is unknown. The compartment where the beaker lies falls out, but these are trifles.You can do without it. Help me to understand. And what to do?

[madames]

madamesplease don't worry! Moulinex has a 2-year warranty. We must demand a warranty card from the store. The compartment for many does not close tightly. I haven't actively used it yet, so I can't tell you. Gotta wait vernisag... I just saw that Moulinex doesn't even have a hotline. What about the appearance of the bread maker? Are there any traces of exploitation?

Here 🔗 you can download the instruction.

Of course it's a shame that the store did this. BUT, let's not get upset, don't panic. The case is fixable I, to be honest, after reading the reviews about this store, was waiting for a worse development of events ...
Here is a link to the instruction, you would certainly need to print it and study it.

(remove asterisks, otherwise it is not saved)

You cannot turn off the program by unplugging the plug, it saves the program in memory in case of power surges or power outages.
The stove is turned off by long pressing the start / cancel button.
And here is a recipe book for you, of course you would also print it. By the way, this is not the first time I've heard that the stove comes without a recipe book. It's a pity, the book is very good and beautiful and, what is most interesting, I use its recipes and I like them.

Only I use fresh yeast and add about 8g per 350g of flour, always add oil and have to add a little flour.
In the recipes, the yeast is dry and, in my opinion, a bit too much for our yeast, 1 tsp per 350 g of wheat flour is enough.

Oh. Girls, thank you so much! Looked at the instructions. I did not understand, they write there that after heating the bread for 1 hour, the oven switches automatically to the previous mode. Will she start baking herself again or just stand? Girls, you bake on Mulechka, tell me how to bake bread "Vienna bread" from helena, where wheat 190g, rye 170, bread yield 750g. I prepared to bake it in Binaton, but decided to try it in a new one. I chose mode 8, weight 500g, light crust. Weight 750 is not installed by me. Or how to do it? I tried to stop the mixing process and start it over, but it didn’t work - the process continued from where the cycle was stopped. Can you press it in the wrong direction? The stove is new, beautiful. The lid just fits, not very tight, but the window fogged up during kneading - then everything is in order. When the batch goes so buzzing charmingly, even mom liked the buzz, although she loves silence very much.

after heating the bread for 1 hour, the oven switches automatically to the previous mode. Will she start baking herself again or just stand there?

I don’t know, I don’t leave the bread in the oven, I take it out immediately after baking.
I usually bake at the minimum weight, and I can also at the maximum. There is a difference of a few minutes, not scary.
Does the dough not smear under the shoulder blade?

Girls, lovely! Baked bread "Vienna" - it turned out round, with a beautiful golden crust. I'll taste it tomorrow. The bottom at the edges is very tanned, very much, it will be possible to eat. The dough under the spatula did not smear, the spatula remained in the bowl, but it stuck, it took a long time to pull it out. Never baked with wet yeast. I want to try. Irinush, where to store them: on the shelf of the refrigerator or in the freezer? Nothing will go bad? And how do you use them? Dilute or throw in pieces into the bowl? And I really like the stove, and it attracts! We will look for an approach to it so that the bread does not burn. And tomorrow I will call the store and ask them to send at least a check.

[Elena]

The bottom edges are very tanned

Elena , I usually look at the bread at the end of the program, if the crust is already beautifully tanned, I turn it off and take out the bread.

and where to store them: on the shelf of the refrigerator or in the freezer? Nothing will go bad?

We used to have luxury yeast only in Auchan, I bought five packs and threw four into the freezer, one pack in a cellophane bag and in the refrigerator. Now there is always a top five.As soon as they end, I take out a pack from the freezer in the evening and throw it on the refrigerator shelf, by the morning they are already ready for baking. You can store in the refrigerator for a long time, 2-3 weeks for sure (it happens and it takes longer to roll around, I just increase the dosage a little, by 1-2 g) In the freezer for a very long time.

And how do you use them? Dilute or throw in pieces into the bowl?

For 500 g of flour, for bread you need about 12-15 g, for heavy dough or muffins up to 20-25 g.
I only bake from 350g of flour and add 7-10g, depending on the flour and the freshness of the yeast. They write that for every 100 g of flour - 2 g of yeast is needed.
Sometimes I make dough (I dilute the yeast in water or milk with sugar and flour from the general recipe norm) But more often I just crumble a bucket to the bottom, add lukewarm water, sugar. Then on top of flour, salt and butter.

And I really like the stove, and it attracts!

But this is the most important thing !!! I am very happy about it Make friends and everything will turn out great

[Program 1 (classic bread 2h 51min)]

Here, you probably still need information.

Program 1 (classic bread 2h 51min)
2:51 mix 15 min.
2:36 rest 30 min.
2:06 kneading 5 sec-rest 30 min
1:36 kneading 5 sec. - raising 30 min.
1:06 Baking 1 h. 6 min.

Program 2 (Easter cake 2h 48min)
kneading 48 min.
rise 1 hour
baking 1 hour

Program 3 (rustic bread 2h 56min)
2:56 kneading 15 min.
2:41 rest 30 min.
2:11 knead 5 sec-rest 30 min
1:41 kneading 5 sec. - raising 35 min.
1:06 Baking 1 h. 6 min.

Program 4 (bread with additives 3 hours)
3:00 mix 15 min.
2:45 rest 32 min.
2:13 knead 5 sec-rest 32 min
1:41 knead 5 sec. - rise 35 min.
1:06 Baking 1 h. 6 min.

Program 5 (long cooking 8h 15min)
8:15 mix 9 min.
8:06 rest 1 h
7:06 knead 5 seconds-rest 1 hour
6:06 knead 5 seconds-rest 1 hour
5:06 knead 5 seconds-rest 1 hour
4:06 knead 5 seconds - rise 3 hours
1:06 Baking 1 h. 6 min.

Program 6 (quick bread 2h 7min)
kneading 10 min.
rest 27 min.
kneading 5 sec.
rise 27 min.
baking 56 min.

program 7 (whole grain 2h 40min)
kneading 15 min.
rest 40 min.
kneading 5 sec.
rise 45 minutes
baking 1 hour

program 8 (rye bread 2h 45min)
kneading 25 min.
rest 50 min.
kneading 5 sec.
rise 30 min.
baking 1 hour

Program 9 (loaf 3h 44min)
3:44 knead 44 min.
3:00 rest 40 min.
3:00 kneading 5 sec.
2:20 rise 1 h. 20 min.
1:00 baking 1 h.

program 10 (gluten-free bread 1h 53min)

program 11 (yeast dough 1h 13 min)
kneading 17 min.
rest 45 min.
kneading 5 sec.
rise 11 min.

program 12 (unleavened dough 21 min)

program 13 (jam 1h 04min)

program 14 (cake 1h 31min)

program 15 (kneading)

program 16 (proofing 25 °, 30 °, 35 °)

program 17 (baking)

[madames]

madames, Elena , well, where are you there, what have you got there? ...

Fixed program 9.
Today I baked bread on it, it turned out to be huge, for the whole bucket (from 500 g of flour), did not interfere with the program cycles and did not touch the dough. The last proofing on this program was 1 hour 20 minutes, the dome rose under the very lid, fell during baking. A bit too much, probably 80 minutes for raising the dough. Next time, if I am going to bake on this program, I will do a workout with my hands, 50-60 minutes before the start of baking. For buns this program is suitable

Irin! Thank you very much for the modes. I'll rewrite it. We will look at them, choose the best option. So far, I don't know much about it, or rather not at all ... A question for experts on manual tuning. And you can set not one batch and one proofing, but several, that is, build your own baking program completely.? I don’t go to the shops and my husband bought me today a flour-Whole-grain wallpaper "Frantsuzskaya shtuchka" is called, from the city of Stary Oskol. Here I put it from our recipe: wheat-190g, whole grain I laid 165g. Let's see what happens. I have already removed the paddle. I don't know what the matter is, this Mulechka just bewitched me. She has so many secrets and opportunities! Here you need to find the lattice somewhere, and you can buy a form for it up to 25 cm. You need to dress up the Beauty, more jewelry from lattices, molds, baguettes from jars and much more. True?

And you can set not one batch and one proofing, but several, that is, build your own baking program completely.?

No, this stove is not programmable, only three programs can be used to bake.
Of course, I'm too lazy to do this and use bread programs, sometimes I just interfere with the process.

My husband bought me himself today a flour-Whole-grain wallpaper "French thing" I have a problem. Whole grain bread is flatish

Elena, yes, whole grain bread does not hold its shape well, it floats. I always make the dough for him much denser than white, the bun is dense and rolls like a ball with me (I add more flour) And before the last proofing I roll the bun well in whole-grain flour, the flour seems to hold the walls of the bun together and it doesn't float so well.
Several times I did not get whole grain, then I began to do it like this and the bread turns out to be beautiful and tasty. Certainly not the same as white, still a little flatish, but pretty.
With this stove I realized that such loaves are round, straight with a hemisphere, can only work with a more elastic dough, soft floats.
And the proofing is short in this oven, in order for these cracks to turn out, the dough, as it were, begins to break the crust in the first minutes of baking. And you need a little more yeast, for the same reason.
Program 7 (whole grain) I really like

Here is the lattice to be found somewhere

Do you have an airfryer? There is a good grid, which is low. Maybe what kind of dumplings are there? You can just turn over a small pie pan and put a tall one on it.

Hello everyone! I changed the yeast. I put in a whole grain bread from the recipe book. We'll see. Now with bread being baked. At the same time, the glass is not cloudy, transparent, slightly warm. Is that how it should be? Hot only the sides, where the slots. Right?

At the same time, the glass is not cloudy, transparent, slightly warm. Is that how it should be? Hot only the sides, where the slots. Right?

When baking, it seems always transparent
And what are the sides of the stove outside?

Well, it got hot, 17 minutes. until the end of the baking program. The glass on top became hotter. This oven heats up slowly, not like another, so I got scared that there was something wrong with the baking process. Learning. I fiddle with whole grain, experiment with water - a little less recipe, a little more flour, so as not to blur. Plus she rolled a rye bun in flour. Let's see further. Thank you for answering, Irin. This is such support for such an unusual and unknown stove for me.

Girls! This time I made a really loaf of whole grain bread. Has risen more. The cuts spread more, ruddy on all sides. True, there are no cracks. And even the whole thing came out of the pin, the pin is clean for the first time. I took a picture on a soap dish. I can't put it up. What to buy to drive the photos into the Comp? With the move, they lost everything. Thanks for the help. I quietly master it. We will continue to train.