Secrets of QW 1101, QW110130

The instructions for the stove are not too detailed. Much has not been clarified at all.

By typing, I found how to reset the started program: turn it on, and, not paying attention to the action of the stove, press the on / off button for a long time. The stove will reset what it started and wait for instructions.

There is a question for experts.
There are 12 programs in the instructions for the stove. But it's not clear how easy it is to leave the dough warm to rise. Isn't it provided? That is, suppose the dough has already been kneaded, we do not want to bake, we need to put it on for the rise in due time. How to do it? There is an eighth program called "Fresh dough". But, firstly, she also looks at the batch, and secondly, she has her own lifting time and I cannot correct it ...
It turns out that just keeping the dough warm in this oven is impossible?

Another question.
This stove does not explain in the instructions which picture belongs to which color of the crust.
With the middle, everything is clear. But which one is considered light? A weakly shaded icon or a heavily shaded icon?
The point is that the stroke color is white. And if you look exactly at the color, then the heavily shaded third icon is lighter. But many consider it a "dark crust".
While reading, I met on the forum two directly opposite opinions.
Explain all the same, who knows.

I asked this question on the official website of Mulinex. I was told that lightly shaded bread means a light crust. And then I checked when baking - it really is. You can indicate your bread maker on the official website and ask a question there, they will answer you.
To reset the program, which means turn off the x / stove, you do not need to press the button for so long, but for 3-5 seconds for sure, do not overdo it.

it's not clear how easy it is to leave the dough warm to rise. Isn't it provided? That is, suppose the dough has already been kneaded, we do not want to bake, we need to put it on for the rise in due time. How to do it? There is an eighth program called "Fresh dough". But, firstly, she also looks at the batch, and secondly, she has her own lifting time and I cannot correct it ...
It turns out that just keeping the dough warm in this oven is impossible?

Just leaving the dough on the rise will not work, because the x / oven first kneads the dough, and then melts it. After the end of the program, you can turn off the x / stove and, with the x / n turned off, continue to argue further. Now I have squeaked cotton that the dough is ready, I turned it off, the dough is very warm, I pulled out the stirrers, kneaded the dough a little and it again stands in the switched off c / oven.

I found the answer from Moulinex:
"There are 3 types of crust: not shaded at all - this is light, strongly shaded - this is a medium crust, almost dark bread (completely shaded) - this is a dark crust.
Yours faithfully,

Thank you! Indeed, five seconds. I've already counted, I've been baking all day today)))
It means that the very first character is the lightest crust.
Fine!

Thank you!

Hello.
Today I bought a stock OW 110130, I really liked the price, for 2.5 thousand rubles. Total.
But now I got used to the fact that my old LG had a wonderful recipe book, but Moulinex does not ...
Maybe someone knows if there is such a book at all? (maybe you can download it where you can?) And if not, what recipes are suitable for it?

And that there was no book with recipes attached to the x / stove? Usually, at least, there is an instruction, and at the end - recipes. If not, then do not despair: all bread recipes from the forum are universal. The main thing is then to put the program number and x / oven will bake you bread. Moreover, you already had one, LG. And the experience of baking bread is available. For another x / Moulinex stove, there is a book with recipes here, but the program numbers are different, although you can use it too. And also here here take a look.

Maybe someone knows if there is such a book at all? (maybe you can download it where you can?) And if not, what recipes are suitable for it?

And here is the instruction for your x / stove 🔗, there are recipes, though not much.

[Lagri]

Lagri, such a booklet was attached, it contains only 1 page of recipes, one for each program. I just thought, maybe, like in LG, there is more detailed ... I got used to the fact that LG had 30 pages with recipes, and all the more detailed, but here I have to experiment.
By the way, I tried to bake basic bread and French from the book to Moulinex, unfortunately, neither one nor the other failed. They were baked, but they did not rise, they were kind of bold. LG uses the same flour and yeast to make a wonderful airy bread.
Of course, I will continue to try to get good bread, because my mother's LG, and I have to give it away already ...

[Nikasa]

Nikasa, I have a large book with recipes, but I almost never used it, but took recipes from the forum. They are universal and suitable for any x / stove. So you can do without a recipe book. Here is a famous forum Wheat-rye bread 50x50, only if not on compressed yeast, then replace with 1 tsp. dry yeast. And here French bread in a bread maker and many more excellent, proven recipes, see the forum. Bake these recipes, everything will work out for you.

Thanks, Lagri, I will try
it's probably just a habit, the recipes for lg from the book suited me one hundred percent, I didn't even have to correct them, so for me the search for recipes is a little unusual ...

And yet, if the bread does not rise and is dull, then most likely you need to change the yeast. Dry yeast is very good, I know for sure, this is Pakmaia, only fast-acting. I've tried a lot of yeast, but Pacmaya has never failed (in small bags). And another tip: watch the bun, do not be afraid to open the lid of the oven, the bun after kneading should be like an earlobe in elasticity, and the walls of the oven are always clean, without stuck dough. You can not only open the lid when baking bread (bread may settle).

[Lagri]

Lagri, the bun was excellent, I have already learned to correct it. And I also thought about yeast - they were open for 2 weeks, as the last time they baked in LG, they remained. Today I threw them out, bought new ones, I'll try.
By the way, I use cheap fast-acting saf-moment yeast, at 4 rubles per bag, they never failed. But they never stood open for a long time - usually I use them in a day or two.

Then everything is fine! Good luck to you! I often bake with pressed yeast, I also like it very much. They are used as follows: per 100 grams of flour, 2 grams of compressed yeast. Try it sometime. I think you'll like it too. And they never fail. Just don't buy a lot of them at once, you can get 100 grams.

I just think about fresh yeast, but for some reason it's scary - suddenly it won't work at all ... But I will definitely decide somehow and try.

With fresh ones it always works, there have never been punctures. Only always add 2 gr per 100 g of flour. yeast, which means for 500 g-10 gr. and so on. And the bread turns out different, some other. I only bake dry when there is no time. And mainly on pressed ones. I have been very busy lately, so I use dry Pakmaya. Saf-moment failed once, so I don't buy them.

Hello!
My wife and I were also happy to buy the moulinex HOME BREAD OW110130 for the promotion and, for joy, after checking in the store, we forgot to put the passport and instructions in the box, and when we returned to the store the next day, there were no such stoves and our instructions were not found. On the Internet, I found instructions about which you write in your messages, but there are no two pages with a table of baking times in it. If it is not difficult for you, scan or photograph this table. I would be very grateful to you.

[ap.rom]

ap.rom, and the truth is, there are no pages with tables on that link. As luck would have it, I could not find the book now, there is a renovation in the kitchen, and where I put it ...
If no one puts it out, tomorrow I'll try to dig it up, then I'll take a picture of those pages for you.

[ap.rom]

ap.rom, took a picture of the pages from the instructions, with tables of baking times. Maybe someone else will come in handy))

Thank you very much! Dear Nikasa! Finally, let's start trying our new stove! I am sure that your message will help many people.

Thanks again for your responsiveness!
Based on your photos, I made, as it seems to me, a more convenient table in the Excel.
I do not know how to put it in a post, so if someone is interested I can send it to the "PM". And if someone tells you how to insert an Excel table into a post, then I will gladly do it. I think it can be useful to many because it is much more convenient to use.

Thanks again for your responsiveness!
Based on your photos, I made, as it seems to me, a more convenient table in the Excel.
I do not know how to put it in a post, so if someone is interested I can send it to the "PM". And if someone tells you how to insert an Excel table into a post, I will gladly do it. I think it can be useful to many because it is much more convenient to use.

[ap.rom]

Based on your photos, I made, as it seems to me, a more convenient table in the Excel.
I do not know how to put it in a post, so if someone is interested I can send it to the "PM". And if someone tells you how to insert an Excel table into a post, then I will gladly do it. I think it can be useful to many because it is much more convenient to use.

ap.rom, throw me in a personal, please. And it seems to me that you can insert a plate into a post only with a link to some file hosting service.

In a personal, too, the Excel does not work. What to do?

Send me an email, I have an address in my profile.

Nikasa!
If you throw in your e-mail, I can send it by e-mail.

Maybe I'm not looking there, but the address in the profile is not visible.

Hello dear bakers!

We bought HP Moulinex OW110130 and immediately tried it!
I baked white bread according to the recipe from the instructions. In the process of kneading, I added flour, it's a pity I didn't exactly take into account the quantity, but about 50g to 450g, laid down by the recipe.
Yes, the grease on the heating element burned a little. Yes, the dough did not fit well (next time I will additionally strain it to the desired effect). Yes, the crust has cracked (but how beautiful it is !!!) and next time I will definitely grease it with water. Yes, the bread was not completely baked, but ..... Full delight from the process and aroma!
Can you please tell me - I added a lot of flour and yeast (according to the recipe - 1 tsp.) Didn't you "master" such a volume? Or is it the insufficient rise of the dough? (I will keep silent about the fact that I still have to study and study). Previously, the dough for pies, kulich, dumplings was always made by hand and baked in the oven.