Bread Maker DeLonghi BDM755S

I'm talking about the Chinese, as you said. Long researched who produces Delonghi stoves - confirmed by infa, in Italy. This was confirmed by our forum member living in Italy. Check the barcode if China-69 is the first. Maybe you have a fake?

I looked, no - the Italian barcode (80), I have the same on the dining group (Idealsedia) and the gas water heater (Beretta). Can I find fault? I can photograph those places that seemed suspicious to me, if you like. However, I repeat once again that there are no particular complaints about operation.

it's kind of like that bottom cover that opens when pressed
but from the top I also suffered for a long time ... I was afraid to break now but it opens itself when you open the lid of the bread maker and the lid is hot while you can see it expands from heating

Today I try to bake bread for the second time, I chose a recipe with cheese, sausage and garlic. Right now she is working - the smell throughout the apartment is breathtaking. At the same time I tried the dispenser on sausage - alas, with a negative result - almost all the pieces stuck and did not spill out, I had to help with my finger. From this I conclude that the dispenser is suitable only for solid bulk additives like crushed nuts or raisins (which are just painted on its door). But the dough rose a little worse this time - either because of additives, or because the milk was poured from the refrigerator - it was necessary to warm it up to at least room temperature ...

At the same time I tried the dispenser on sausage - alas, with a negative result - almost all the pieces stuck and did not spill out, I had to help with my finger. From this I conclude that the dispenser is suitable only for solid bulk additives like crushed nuts or raisins (which are just painted on its door).

Wrong conclusion, everything can be poured into the dispenser, only wet products must be rolled in flour or starch to remove excess moisture so that they do not stick.

But the dough rose a little worse this time - either because of additives, or because the milk was poured from the refrigerator - it was necessary to warm it up to at least room temperature ...

Next time, if you take everything from the refrigerator and the mode without temperature equalization, just increase the kneading time by 10 minutes
and you will be happy ...

Wrong conclusion, everything can be poured into the dispenser, only wet products must be rolled in flour or starch to remove excess moisture so that they do not stick. ;) Next time, if you take everything from the refrigerator and the mode without equalizing the temperature, just increase the kneading time by 10 minutes
and you will be happy ...

Well, I had an idea to somehow reduce the stickiness of the ingredients, but I didn't think of it to flour.
In any case, as it turned out, the compartment of the dispenser was too small - it was jam-packed with only sausage, and the cheese, garlic and spices had to be poured directly into the bucket.
As for "increasing the mixing time", it's not the 125 model, it doesn't lend itself to programming, as far as I understand. Unless it was not a "classic" program to choose, but a "sweet" or "unsifted" - there seems to be a longer batch set.
As a result (she had just finished the cycle) everything went up pretty well, even the top crust burst in one place.

But the dough rose a little worse this time - either because of additives, or because the milk was poured from the refrigerator - it was necessary to warm it up to at least room temperature ...

It would be necessary to warm it up. But you can first turn on the stove for 10-20 minutes.on the whole grain program, and then switch to the program you want.

The sweet bread program is only suitable for baking, as the baking temperature is not as high as in the main program.

Rem, what's wrong with Teflon? Otherwise, I still can't find flaws in the Teflon of my stove and I have to prove to everyone that there are no problems with Teflon in Delongy.

At first, Teflon slowly began to peel off from the scapula, and more and more. And then, when kneading the dough for oatmeal cookies, circular scratches on the bottom of the bucket. A couple of times.

The dispenser is very small in my opinion and the slits are too large. Once, out of curiosity, I took advantage of it and spat.

Tell me, did anyone understand how the regime of French bread differs from the main one?

And I wonder if no one covers the oven with a towel during lifting and baking? I noticed that it turns out so more reliably, otherwise the dome somehow settled down during baking, apparently the lid does not close very tightly.

Tell me, did anyone understand how the regime of French bread differs from the main one?

This can be seen in more detail in the manual for model 125 (it is on the site; by the way, it contains much more recipes than in our manual). French have more rise time. And their kneading time is slightly different. According to my conclusions, bread baked in the French mode is obtained with a crisper crust and a more tender crumb.

And I wonder if no one covers the oven with a towel during lifting and baking? I noticed that it turns out so more reliably, otherwise the dome somehow settled down during baking, apparently the lid does not close very tightly.

I cover sometimes. But in principle, I would not say that this affects the shape of the dome (in my case, I did not notice such problems), rather a little on its color. Although it suits me

Scarlet, thank you. I'll try to bake something with a thermometer in French mode. If the rise there is longer, then this is what rye should come in handy.
I looked in the 125th, but the temperatures there do not converge with those that I intended in mine. So it will not work without an experimental path.

Here are my details.
Baking temperatures in different modes:
The main one is kneading and proofing at 30-35, baking starting from the 47th minute, maximum 152 degrees.
Dolce - pastries from the 56th minute, ranges from 118 to 135
Forno - 153

Killer73, about rye bread - I used to do it in the Integrale mode (but I note that I don't have specific ingredients for real rye - sourdough, malt, molasses, etc.). The bread was tasty, but not high. That is, it rose well during proofing, but after baking it was consistently low. Then somewhere on the forum I read what they advised to do in the classic mode. Honestly, I liked it so much! The bread is of normal height and not so heavy inside. I also want to try the gluten-free bake. Have you tried it by chance?

On the integral, I baked twice different breads with the addition of non-wheat flour and both times the bread was not baked, after which it occurred to me to measure the temperature in the oven. I want to buy wholemeal flour and then I will try this mode again. Rye works well for me in the main mode, but I take out the spatula after kneading so that there are no boning, it seems to me that they are not needed for such heavy bread, and somewhere I read that there are no boning in stoves where there is a mode of rye bread.

Killer73, but tell me, please, is wholemeal flour the same as wholemeal flour?
And thanks for the advice - I will definitely try to make rye bread without deboning!

Scarlet, I understand that yes, I read about this somewhere. I saw it in the supermarket but haven't tried it myself.

The other day I baked mustard bread with a thermometer in French mode. I did not notice any particular difference from the main mode - the temperature of kneading and proofing is about 33 degrees, baking is 154. Baking is two minutes longer than in the main mode and judging by the total time of the kneading or proving cycle, a little longer. The bread was wonderful, but I can't say that it differs from the same in the basic mode.

Good day to all! Well, I became a young baker too! Tomorrow will be a week since the HP was brought! I really wanted to, and besides, for a long time - about 10 years! Dissuaded a lot - the main reason that it is very tasty, not to come off, "100-100-100! Waist to make a boom?" And yet the desire to have healthy and tasty bread in the house, as well as sweets with the maximum help of technology and a minimum of the use of pens, took up. + I also really wanted to hear the aromatic smell of baking! And BOOT! "The torture with homemade bread continues for the fourth day !!" I can't say anything bad about the HP brand - like any technique, of course, you need to get used to it. The same goes for recipes. There are NO questions! I really like it - both design and compactness and everything. But something is wrong! So I had a question of what to do. I baked cake 2 times according to ElenaBO's recipe on Dolce and French modes (the result seems to be nothing, but apparently it is necessary to experiment with the recipe individually) - I liked it at home. Wheat-rye bread - in French. In principle, it is also acceptable, but it needs to be finalized - I added too much water - the roof collapsed, but was baked. And last night after work just French to French. mode. 500 gr., Medium crust, total time 3.30. Crust och. light - the color of the top is similar to that of the dough that came up, but not baked. It was baked. What worries. I got the impression that there is not enough temperature for baking - the dough turns out to be, as it were, overdried and crumbles when cutting. When there is no heat, the moisture from the dough evaporates (this is not a cool bun - I tried it with different amounts of water). The aroma of bread is not present during baking (maybe just barely), alas !!! I write a lot, but the question is this: I need to tighten the screw in HP (as advised); lay the foil under the lid; or hand over and change (maybe I got a factory marriage?) ?? Consult, pliz! I really want to eat and enjoy my own bread! Thank you.

ks372, try to measure the baking temperature, it will become clear what is the reason for the underbaking. Perhaps you have not yet trained with the dough - too much moisture or a little more dough than needed for the mode used.
At the expense of the light crust - my stove is, so to speak, in the way of a draft, and the lid apparently does not keep heat very well, and sometimes the crust was light and flat in bread. Since then, during baking, I close the window in the kitchen so as not to pull and cover the stove with a towel, there were no more punctures. Although it is possible, over time, I just figured out the dough better, but it just coincided with a towel)))

Killer73, thanks for the advice. I covered it with a towel once, but so far I can't say how it affected the baking, because that time the dough contained milk, eggs, and sugar. I'll try again. But how and how to measure the temperature, tell me, I don't know!

I measured it with a culinary thermometer for meat. this is such an electronic piece of the beeper type with a screen on which the temperature is shown, from it a metal cord and a pin that needs to be stuck into the msyao. Here I put this pin between the bucket and the heater, the cord was laid under the dispenser, the beeper type stands next to the bread maker. very convenient thing in many situations.

I need to ... ... put some foil under the lid

You answered your own question.
This stove has a huge window through which a lot of useful heat comes out. I attached foil from the inside, gave it the shape of a lid. The crust is ruddy. By the way, I've already written about this in many posts.

Bee, you know, I probably would not have been able to get out of the window, even if, in principle, ruddy bread would not have been obtained with it. Just curiosity would have died))), the bread behaves so interestingly both during the rise and during baking. It's like peeping into another world, a flashlight has settled next to the bread maker and my husband and I take turns running to the kitchen, raising a corner of a towel, shining a flashlight, sighing with reverence ... And the same towel plays protection from heat leakage.

Dear forum users!
I want to buy this HP model through the Eldorado online store with delivery from Kiev. One thing confuses - the price (500gr).In all other online stores, prices range from 800 to 900g, in supermarkets up to 1000g. I'm afraid they would not have sent it with the marriage? Tell me if you have experience of shopping in this store and how to protect yourself from fraud in this case.

I bought this bread maker through the Internet in Eldorado, everything is OK, I paid through the bank, they brought it and no sides. But since yesterday their price has risen - 899 UAH. already, and I still took it according to the old one, together with the delivery and services of the bank it cost 545 UAH. Look at 🔗 there is now 729 UAH.

In my HP, I set the maximum size of the loaf and the top turns out to be ruddy without foil and a cloth

Uraaaaaaaaaa!
and yesterday I became the happy owner of this unit !!!

At the dawn of my foggy youth, when there was a complete lack of money, I myself baked bread in bakery forms - it did not stale for a long time and was amazingly tasty !!

Yesterday I bought myself a bread machine - I wanted it for a long time !!!!
The reason for this is that everyone loves to eat cooked food, but my hands can no longer knead the dough !!!
Yesterday I went over the entire Internet, re-read a bunch of reviews, in the end, just in the evening after work my husband dropped in for me, and we bought it ...
They wanted it in the Internet store - it's cheaper there, but in a real store I changed my choice and bought something completely different from what I was going to ... there is a real opportunity - to touch, twist, look and do not mind the extra several hundred ... of course, in a despenser and a metal knife played in favor of this model!
The whole family did not sleep until half past midnight - they looked at WHAT she would do ...
I immediately decided to bake French at 700g, before that I carefully read the forum, so at the baking stage I covered the lid with a towel and it turned out to be quite a decent crust !!!
rejoice for us !!!
Here is a photo of our first bread (bread height - 13 cm)

Today I baked a cake with yeast !!!
I was very afraid of what would happen. Before that, I carefully reread the topics on this matter: in the end, I made the dough approximately to the instructions (CAKE mode), adding (and writing down in case of luck) some more products or replacing them ... I baked on the Dolce mode !!! The cupcake, or rather, the cake turned out like Easter - tender and airy !!! Pine nuts and raisins were not crushed and added delight to this dish!
baked perfectly inside!
here's what we have:

Congratulations on the stove and homemade bread!
Judging by the photo of your breads, you need to add a little more flour, and the roof will be convex.

[Bee]

Bee
Thank you!!!
herself gladaaaaa !!!
I already baked rye, it turned out wonderful bread !!! The lid is now more convex - I don't disturb the bread once again and cover it with a towel !!

Hello everyone! I am the lucky owner of this bread machine. For almost 2 years, she spoiled us with excellent pastries with high efficiency of electric energy. But recently there was a knock in the area of ​​the dough mixer shaft. As it turned out, a large wear of the driven shaft bearing, loosening of the tension of the toothed belt and getting "tooth to tooth" of the belt and the driven gear. Question: has anyone encountered such a problem and how to solve it? Looking for turners yourself or contacting a service? After all, repairs can be more expensive than new HP. And where can you buy (order) a timing belt for the 755?

Hello!
after reading the forum, purchased this model. generally happy (I will describe the features of the work in the blog after the end of baking bread - that is, in a couple of hours I will start). but here's what surprised me: during the operation of mode 1 (white bread), the oven opens the lid a couple of times, as if breathing air. the reason is not clear to me. This happened twice for sure - the first time we baked with the delay of baking, the second time we did not sit in the kitchen all the time. and the third and fourth - she opened her "mouth".
has anyone stuck with a similar one? I would like to understand what is the reason.

This triggers a dispenser, which is built into the lid and into which you can put additives (raisins, nuts, seeds) and, as it were, crushes them into bread 10-15 minutes before the end of the dough kneading.
If interested, then read my first posts, because the first HP was Delogi 755 and I described its main features (both advantages and disadvantages) and how I dealt with them.

excuse me, Bee, but how to find it? I’m not getting used to the forum in any way, although I’m no longer a beginner on such resources ... nothing succeeds by nickname - there is no such information in the profile.

Press nickname, then on the new page at the bottom it says "show user messages". Come in and start from the last page

Hello!
after reading the forum, purchased this model. generally happy (I will describe the features of the work in the blog after the end of baking bread - that is, in a couple of hours I will start). but here's what surprised me: during the operation of mode 1 (white bread), the oven opens the lid a couple of times, as if breathing air. the reason is not clear to me. this happened twice for sure - the first time we baked with the delay of baking, the second time we did not sit in the kitchen all the time. and the third and fourth - she opened her "mouth".
has anyone stuck with a similar one? I would like to understand what is the reason.

If the lid is lifted instead of opening the dispenser, the dispenser is stuck. Look, maybe something horrible. It shouldn't be like that.

Greetings to all!
Recently I became the owner of a DeLongy bread machine, which is very happy. Tell me, did anyone manage to get a dark crust in this model? I mean, without resorting to various tricks, such as covering with foil or self-sealing with something. It doesn't turn out dark, although the taste is completely satisfactory. I think it's because of the large observation window.

Z. Y. The dispenser is really bad (

arnod, you understand correctly. I put it on medium mode, cover it with a towel and don't bother my head - everything turns out great! I recommend live compressed yeast - it will bake and rise better. and the crust, by the way, will be darker in the medium mode.
it is also difficult to bake rye bread in this oven, since a different spatula is needed - the standard one can hardly turn the dough if you add water as needed. and if you pour a lot, there will be bad bread. so we have to help stir, we are not trying to form a bun - it’s easier then to bake in the oven.

The crust is such a design feature of Delonghi stoves.
1. Location of the heating element
2. Temperature conditions
3. Location of ventilation holes
4. Material and thickness of the bucket

it's all a light crust. I think point 4 influences most of all. The window influences, but not significantly. All the same, Delonghi has more advantages!

I see) then I won't bother, especially since, as I said, the bread tastes great

Comrades owners of this model! And how much does the relatively low declared power of the device affect the process / quality?

I like it (so far) for the price / functionality ratio and (especially) for the presence of a dispenser (well, I love bread with seeds, well, what can you do). But the power is confusing. There is also "only" 420 against 500-600 + on many even simpler models of about the same price category. Does it somehow manifest itself in life at all? Kneading hard? How long does it bake?

With power everything is in order, kneads normally and bakes decently. The cycle time is about 3 hours 20 minutes on the classic and French program + an hour for heating. Here is a dispenser, in my opinion not very successful, it opens poorly somehow, everything that is there does not have time to fall. Or could it be a feature of my stove?

Here is a dispenser, in my opinion not very successful, it opens poorly somehow, everything that is there does not have time to fall. Or could it be a feature of my stove?

In general, always, always, regardless of what is poured into it (seeds-nuts-candied fruits-raisins-dry carrots)? Or only with certain sticky or large products?

I have tried only raisins, rolled in flour. But dry bulk should get enough sleep in my opinion.

See if the mechanics of the dispenser are sticking. If the norm is to try to make the cravings shorter, from this it will open stronger and sharper. And so, if you don't bake at night, you can better quit yourself. I only used it 2 times.

[DeLonghi-755]

DeLonghi-755 The third year - the flight is normal! I am happy with the stove, but the fact that it is 420W is a plus. Especially when there is no light and you are baking on the generator. I put the crust on "dark". Kneads very well.Best of all, I do with her "White on kefir":
Kefir mixed with water - a full measuring cup (to the brim) about 350ml
Ras oil - 3 tbsp
Flour - 570 - 580g
Yeast Lviv - 1.5 tsp
Salt - 1.5 tsp
Sugar - 1 tbsp
The default mode (menu1, 1kg), just change the crust to dark.
By the way, sometimes I help the stove knead by tilting it to the right and left.

By the way, sometimes I help the stove knead by tilting it to the right and left.

But you don't need to do this - x \ n is full of electronics, and a failure may occur.
Better help with a silicone spatula

The crust is such a design feature of Delonghi stoves.
1. Location of the heating element
2. Temperature conditions
3. Location of ventilation holes
4. Material and thickness of the bucket
it's all a light crust. I think point 4 influences most of all. The window influences, but not significantly. All the same, Delonghi has more advantages!

I want to say that in 755 Delongy, unlike 125 ten, is located not at the bottom at the level of the bottom of the bucket, but at 1/3 of the bucket's height.

And the bucket is cast only in LJ and Panasonic, stamped in the rest of the stoves.
By the way, users, please respond, will everyone have a bucket? I have been baking in Delongy for the third year already - a bucket with an absolutely intact coating.

And for me, for a golden brown crust, the most effective solution was to close the window with foil and leave after baking in the heating mode for 15-20 minutes

Tell me, has anyone seen her live in stores (Moscow, preferably cjsc)? I almost decided on it, but I would like to additionally touch and twist before ordering through the Internet.

In the nearest media market there was only 1200 today, I twirled it, touched it, it seemed like nothing like that. By it, you can roughly understand the general level of performance (plastic / assembly, etc.) of other models, or do they differ greatly among themselves in terms of performance?

I saw all the DeLongs in the store and chose my own, the 125th of all. I wanted programming possibilities.
You can judge the entire model range by one model. The buckets are the same (mine also has 1200g of bread), the cover, the buttons, the fastening of the lid are all "related".
Make up your mind, the stoves of this company are good! (y) I have been baking for the third year and I am very pleased that the bucket is large (you can knead a lot of dough at the same time on pies, cakes, dumplings), the cooking phases are highlighted - you go to the stove and you can immediately see the second proofing, for example, or the first. Not all HPs have such convenience!

And it's me again, with my questions! I am almost, almost ripe, and even without any effort on my part, my husband agrees.

We have even chosen where we will take it. But I was suddenly bitten by the final pre-purchase doubts.

Could this model be more or less classic cupcakes? Which are not Easter cakes?

After all, she does not have a separate regime for a cupcake. But there are "dolce" and "torta" modes. But what exactly is "sweet pastry" or "cake" in their understanding - I do not fully understand ..

Please share your cupcake experience on this machine!

The mode "baking" differs from "cake" only in that in one case, first there is kneading, and then baking, and in the second only baking without kneading. My model has both.

[Ernimel]

Ernimel , "dolce" mode is "sweet". This mode is for baking sweet buns, cakes, rhomboids, etc. It differs from other modes for a longer proofing, because the dough is very sweet and fat. yeast works more slowly. And baking at a lower temperature, for the same reason - there is a lot of sugar in the dough and at normal baking temperatures it will burn, the crust will turn out to be thick and very dark. That's all the differences for this mode.
I have a "cake" mode, but I don't use it and I forgot how it differs.Lubasha, I have program number 10 "forno" - oven. It lasts an hour and without any kneading and proofing only bakes and that's it. Maybe these "forno" and "cake" have different functions? I have very far instruction

https://Mcooker-enn.tomathouse.com/index.php@option=com_content&task=view&id=122
This is the instruction manual for your bread maker. Download it in any case, because there are no instructions in Russian in the box.At the same time, get acquainted with the modes and methods of baking.
About cupcakes.I bake them in a beautiful silicone mold in the oven - I don't want a "loaf" shape. I think that HP will cope with the task. if you have delicious, proven cupcake recipes (on soda as I understand it?)

[Cake]

Cake, thanks for the answer!
Looked at the instructions. it says that "cake" ... for cakes! But in the recipes, the product for this program is called cake, although it is with yeast. I am afraid that the translators could not really delve into the difference in terminology, and it was stupid to translate literally. What is a "cake baked in a round shape" - I do not really understand (as well as I do not understand how you can "enjoy homemade hot cake") About "dolce" it is simply said that it is bread with sweet additives (raisins, chocolate) ...
Apparently, nevertheless, "torto" goes with muffins and biscuits, and "dolce" - purely sweet rolls with raisins. Well, as I understand it, looking at the instructions, anyway ...
And I have a problem with the oven - it's old and crap. There, even just making sand cookies means shamanic near them, constantly turning over the tar and changing its floors. In general, I would like to make the most of baked goods that require accuracy and normal temperature conditions to remove from them ..