Bread maker Alaska-BM2600

Hello!

Please tell me if electricity is periodically cut off at the dacha (in summer), what to do in this case?

After all, if you start the bread maker, and in the process of work, the electricity turns off - then all the work is down the drain? And have to start over with a different test?

Today I also finally bought HB Alaska, now I threw in all the ingredients necessary for Darnitsa bread, and I sit in anticipation of a miracle. You can smell the plastic, though not strong, but you can feel it, is this normal?

I have the third Alaska, I have never had a smell of plastic ..

Yes, my smell has already disappeared, it smelled only the first 2 times. And where did the first two Alaskas go?

One broke down during the warranty period, a few days before the end of the term. The second one has worn out the detail. But I used them to the fullest. I bought a third. Everyone bakes differently. Thermal sensors apparently stand in different ways. In the third, it is advisable to turn off baking for 5-10 minutes before the end, otherwise the crust will be very hard. I bought the third one, because I know them inside and out, I play like a piano, like a colleague of RolandS

Thank you. But is it really only in the subway? I can't get there - there is no card, unfortunately.

Once upon a time, I also caught fire in Alaska. And I didn't have a METRO card. And the girl from the forum invited me to cross and help me buy this bread maker. And she became one of my best friends. And so I understand you that if you need my help, I will be happy to help you.

Oh, this is a very reliable unit. For example, during my part-time job, thanks to this bread machine, I baked 23 Easter cakes in three days. I would not say that this is a household use. If it were not for the parts, I would even have buried her under the culinary march

Yes, 23 Easter cakes is cool - it inspires respect

Examples of baking in Alaska 2600
Bread with wine
Bread with bacon
Snack bread
You don’t remember everything that was baked .. I have repeatedly said that I would have accumulated in her place for a long time.

Cool technology, but again it requires a personal presence during the whole process! With such a baking tactic, you must constantly be nearby, and follow the process - you will no longer be able to throw in all the necessary ingredients and not participate in the process!

Well, in principle, everything is correct, it is undesirable to leave any electronic device unattended, and especially those that have a heating element!

And especially at the dacha .. Tea is not in a white-stone cottage people are worried about the power outage.
Gektor, you know, there are Alaskan standard and manual ones. RolandS has it originally tamed. I think, since it is played by modes like on a piano, he tore off the bread maker and the bread maker))

Good day!!! Guys, help out !!! We bought a bread maker (alasochka) in order to bake bread at home, since the child is allergic (and we are still breastfed, that is, I am on a very strict diet). Does anyone know a magic recipe that does not contain wheat and rye flour, yeast and eggs? ... Or am I a dreamer? .. Bought a gluten-free McMaster mix. And there was yeast in the recipe ... The baby was sprinkled ... (And I'm a bread freak! ... I really want bread ... I'm tired of gnawing cornbread! ... Maybe someone will share a magic recipe? ...

open, can you pick up
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&action=recipe;b=252;start=0

People ... save them ... they are delighted with the bread machine and for at least 2 years they have been baking bread to eat almost every day ... and our bread machine has ordered to live a long time, or rather a baking dish. Her agitator shaft is loose. At first there were smudges, but now the shaft fell out.
Tell me where to buy a similar "bucket" or for which model to look for this spare part, since neither repairmen nor spare parts sellers have heard of Alaska. And Alaska is just a nameplate. So I would like to know at least the "original brand" (on the 2nd page of this topic there was a link to an analogue, but it leads to a page that no longer exists), but ideally the office (online stores are welcome) where this form can be ordered...

Thank you in advance!

Somewhere the same question was encountered and someone advised to contact the service center, it seems that sometimes you can buy a used bucket there. I have a similar problem, but my bread maker is still under warranty and I handed it over to METRO. These stoves are simply changed there for new ones, but at that moment they were not available at all, so I'm waiting for them to appear. I am so sorry . I take comfort in the fact that I have 2 (different). When the first one, Rolsen, was in warranty repair, I bought Alaska, and now they have changed roles.

Good day everyone.
For a long time I wanted to buy a bread maker, aimed at the most expensive and sophisticated ones. I read forums, reviews and advice. I thought and thought for two years ... I bought one of the cheapest. Now BM2600 (which is now tarrington house) in the Metro costs 2060 rubles. In general, we eat very little bread in our family. But we eat. Half a loaf is enough for 2-3 days. But the quality became such a g .. that it became unbearable. Moreover, on the 3rd day, if it does not become moldy, then the taste is such that it cannot be shoved through. You have to throw it away, buy fresh and so on in a circle. The wife has no experience with the test. Therefore, he took over the baking. I decided to start with the simplest recipe from the White Traditional instruction. We bought electronic scales at once. So I measured everything exactly. I laid out everything according to the instructions, set the desired weight (700 g), medium crust and forward. The crust turned out to be pale, the bread was baked, but on the verge. And it turned out to be cool. Such a heavy brick. Then it turned out that I did not take into account the peculiarity of the yeast. I had saf-levure, but it turns out that they need to be diluted with some water and allowed to stand for 10 minutes before. The next day started with classic French. Now he diluted the yeast and let it stand. I did everything exactly to the gram. The gingerbread man was perfect. I had some experience with the test, so I know what it should be. The bread turned out to be much better. Higher, more airy. Elastic and baked. The crust is almost perfect. The taste also pleased. But there is one thing. Even when baking, the aroma is barely perceptible. In the cooled bread, it is almost not felt at all. It is practically impossible to read all the material on the site. But I've read enough. And advice for beginners and a guide from Admin. I have not found anywhere what are the main components of a fragrant bread. The people in many recipes write - "delicious aromatic bread". I look at the recipe. It seems that there is nothing very different from the main components.
I had Predportovaya flour. In St. Petersburg it is considered the best. Saf-levure yeast, filter water, salt-sugar. Refined oil. Aroma - zero. Maybe the yeast is leftish. I read how to distinguish a fake, but I did not fully understand it. Not fake, it seems. Fresh March. I sifted flour, not a single speck was caught. Craftsmen and craftsmen, tell me, what could be the problem?

Thank you in advance!

When bread is baked for the whole house, we have a flavor! It's strange to hear about the lack of such ... We use Voronezh yeast - we advise ...
Bread is a rather primitive thing ... flour, water, salt, yeast, sugar, vegetable oil ... I don't know, but we have such a stench - you can smell it ...

Thanks everyone for the answers. But I wrote specifically. The aroma is practically absent even during baking, even at the final stage. I bought yeast, which were in "Pyaterochka". Yesterday I bought a saf-moment. I will try with a delayed start today Italian bread from Admin on this yeast. Voronezh I don’t know if they are in St. Petersburg. I'll go to the Metro this weekend. They say there are some good proven ones, some "doctor".
But the bread is still delicious. We eat the second day, it does not stale, does not lose its taste. I am satisfied with the device. Moreover, for such ridiculous money.
As for the device, there is still a question for experts. I read recipes on the forum and there is a basic program for a duration of 3h50min. And our VM-2600 has only 3 hours. Maybe this is for Panasonic? I read that it takes a long time to prepare. Equalizes the temperature of the ingredients, etc. Or is it better to put on the "French bread" program - just right in time there?

[Mark_trim]

Mark_trim In Apelsin on Savushkina there is good Fermipan yeast, and even flour and a lot of interesting things for a baker

The standard program is over - Turn on the 12th program and "press" the roll with additional baked goods until dark crust for another 30 minutes.

My Elenberg is like an Alaska twin, but I can't turn on another mode right after baking. There is a kind of overheating protection. First, the stove will cool down, and then please, but the baking process will be disrupted. Therefore, by trial and error, I immediately set the final time ..

Ps
Does the heating element work normally? If there is no scent?
When baking is going on, the heating element should be cherry-colored (you can see it in the dark if you look at it through the oven window).
Does he become cherry? Maybe the heating element is damaged and does not give the required T?
Is that brownish loaf? Or stupidly gray? Is it baked well? Not damp?

I did not check for "cherry". The crust on the "medium" was light brown, even creamy. But the bread, even with the wrong yeast, was baked. I think so, the heating element either works or not. Power indicators, of course, are walking, but, I'm sure, within a few percent.

Good evening everyone. Now I bake Italian recipe by Admin. I looked. TEN cherry color. Yeast used the saf moment. I put the program on the 1st. But here's what I noticed. Baking started 1 hour 20 minutes before the end. And in the program table in this topic it is indicated that the baking time is 65 minutes. Maybe my program is faulty? Or is the data given for a light crust? And I have an average. The bread does not have time to distance itself. Hence the problem? What do you advise? Change? Or try with timing on the 2nd program?

Thank you Rolands! So I won't bother with the exchange. Despite the shit .. the firmware, the bread turned out to be quite good, although not airy. It's baked well (well, still b, 1:20), the crumb is dense, but small-hole and elastic.
Thoughts about cutting down after the second crank and then after the correct proving time just bake, visited. But, although not every day, I am going to bake it twice a week. I go to bed early after work, so I don't want to wait 3-4 hours after preparing for launch. The bread maker is valuable for me, which can be laid in the evening and shaken out at 7 in the morning. While you have washed and shaved - the bread is ready. He's the same for the evening. When on the weekend, then of course I will be perverted in manual mode.
I think that on the 2nd program the proofing time will be longer and it should turn out better. Tried French from the attached manual on this mode. Bread is by no means airy and tastier.
So we will beat the crooked firmware by trial and error. Hurrah!

An hour later the smartphone yells "it's time, brother, it's time" and I rush to the kitchen on all paws and !!!!!!!!!!!!!!!
I'm taking the bucket out of the oven!
The reason is that I'm mad !! It just throws out an idiotic firmware that, an hour after the start of the kneading, SUDDENLY turns the mixer again for ONE minute.
How would this be done for the best gas removal in the test.
But BECAUSE I bake with a VERY small amount of yeast, then SCSUGO every time stupidly knocked down the loaf and drove mnu into a rage.
I take out the bucket and, looking at the stove, say: Well, Stsugo? Mixing?
The stove responds with the spiteful rotation of the empty rotor (for the bucket is in my hands)
A minute later I shove the bucket back, turn on the Android Timer for a 40 minute countdown and go to my computer in the room.

Accidentally went into this Temko. I see that cheerful people from St. Petersburg live here, judging by your post. Laughed as
One question arose - but did not you try to take out the stirrer right after the end of the necessary workouts from the dough, do not carry the shop bucket back and forth? The stove will burst without a stirrer, but it will definitely not knock the dough down

[and they did not try to take out the mixer immediately after the kneading of the dough you needed]

Accidentally went into this Temko. I see that cheerful people from St. Petersburg live here, judging by your post. Laughed as
Current one question arose - and they did not try to take out the mixer immediately after the kneading of the dough you needed, shop a bucket back and forth not to drag? The stove will burst without a stirrer, but it will definitely not knock the dough down

Sometimes you just don't want to get dirty, apparently, and since you can't escape from dancing with a tambourine with this bread and this stove, you can run back and forth in joy, or in disgust!

Hello everyone!

RolandS promised timing for "wrong" firmware.

French pok with mineral water. Used new ingredients. Instead of Predportovaya flour, I used Ekstra from the Moscow mill. Which is also of the highest grade, just "my surname is." Protein on the label is less than in the pre-port. But the flour is whiter and, it seemed to me, is less ground. Instead of a saf moment, I tried Dr'oteker. The water was taken by a natural sparkling narzan, plus a few essentuki 4 (for spice). In the past (small) experience, I took a little more water. The rest of the recipe (in my opinion, fugasca). Quantity for 700 g. Program 2, but for 900 g. Medium crust. In total, 3h50min were distributed trail. way:
1. 1st batch - 18 min
2. 1st proofing - 35 min
3.2nd batch - 22 min
4.2nd stretching + lifting (missed the moment of turning) - 70 min (1h10min)
5. Baking 85 min (1h25min)

The bread has risen badly. dense. It is felt that 15 minutes were not enough to get up properly. But tasty and well baked (in moderation). The taste with new flour (and yeast) seemed more refined than the same bread (albeit according to the recipe from the instructions) on Predportovaya flour and saf-moment.

Today I tried Darnitsa bread from the same fugska. Doses in prescription for full batch. Everything is according to the recipe, except for buckwheat honey. Honey was a simple June herb. Rye flour - "The Wizard" peeled. I chose the same 2nd program, although the recipe says - "main". Medium crust. Water, again - more by 10-15 ml. After the last twisting turn, I slightly leveled the bun. The bread turned out to be tall with an ideal crust in color. We'll taste it tomorrow morning.
In general, I got the impression that the stove does not like small batch. And the 2nd program should be used instead of the main one. And then, even on the machine, it turns out not bad. And if the recipe relies on the 2nd program, then you need to use amplifiers for lifting. Like fermented milk things, potato broth and so on. Or in manual mode. Pull out the stirrer or as recommended by RolandS.
Good luck to everyone and delicious experiments.

Once again I was convinced that the stove "likes" a full batch. Tried the processed "soft white bread" recipes. Flour 400 g. Once with milk, another time with kefir. The bread is both tasty and aromatic. Which is stored in milk for a long time without loss of taste. But the view is completely unpresentable. On the cut, the bread is as wide as in height. Admin asked "my" recipes to be placed separately. But there you have to have a photo. And the photos of my "bricks" are not very appetizing So I did not dare. Although. if you count on a full batch, then maybe taste and beauty will combine
And we do not eat a lot of bread, so even the one from 400 g of flour for 3-4 days. So I rarely bake "big bread" myself.
Finally, I tried delayed baking. Took the recipe from the enclosed instruction for classic French bread for 900 g. Art. a spoonful of milk powder added. And in the morning, without a second thought, I received an excellent bread. I shook it out, greased it with oil and lay down to fill it up (it was Sunday). We got up - still warm fresh bread - on the table. The beauty. We liked this bread as the main one so far. The machine drives. So a couple of times a week I will do it at night.

Finally did not understand anything! IN

pardon me! drew a parallel between 400 grams of flour and unpresentability, it came to

shl.By the way, in St. Petersburg you have ovens for 450 grams of flour - wonderful and not very expensive. HERE see

I was recently given such a thing. She bakes bread well. It's just a pity that the legs are simple, without suction cups. She rides on the table, turns 70 degrees around herself

In search of a stove, I shoveled a lot of information !!
Having made the appropriate conclusions for myself, I bought Alyasochka, now my first bread is being baked, I am terribly worried

In search of a stove, I shoveled a lot of information !!
Having made the appropriate conclusions for myself, I bought Alyasochka, now my first bread is being baked, I am terribly worried

Do not worry. Many succeed the first time. That's exactly what happened to me. now we don't buy bread. How nice it is to eat warm bread with garlic. Mmm.

I baked buns in the morning. Now I'm doing the second batch. Last time, one sheet of rolls was not enough for us, but now my husband has ordered for work. Here I am baking.

Do not worry. Many succeed the first time. That's exactly what happened to me. now we don't buy bread. How nice it is to eat warm bread with garlic. Mmm.

I baked buns in the morning. Now I'm doing the second batch. Last time, one sheet of rolls was not enough for us, but now my husband has ordered for work. Here I am baking.

THX!

I want to show off my first child




the bread is very fragrant and tasty, but it doesn’t taste baked (the crumb is so ... plasticine or something), although the dough is completely baked, the stick comes out dry.

Immediately you can see the bread was cut hot, it has not yet cooled down and has not ripened to the end, from this and the wrong sensations

[Omorale]

Omorale It turned out very beautiful! Congratulations!

Thanks for the praise!
I love yeast dough and, in principle, I am friends with him, but I have never baked bread, I will master

Thanks for the praise!
I love yeast dough and, in principle, I am friends with him, but I have never baked bread, I will master

Then start mastering program 8. Yeast dough turns out ... already squeaks!

Good day! Can you please tell me who faced the repair of HP Alaska? First, the bucket began to leak, and then the HP itself stopped kneading the dough, apparently clogged with leaks. There was no list of service centers in the instructions, I don't know what to do with it now.

I also bought a Terrington house (Alaska) bread machine from METRO. I bought it by accident, but I'm happy with the result. The bread came out the first time. The first recipe I took from ROMA for her hitachi wheat bread. So far successful. I plan to try the next one on carbonated water. Thank you very much for sharing the recipes.
Fis-ka, and you were not given a warranty card with the check? Where did you buy? As far as I know, you can contact any service center and repair it at your own expense. This is in Sevastopol. Don't you have that?

[The recipe on the package is as follows:]

Hello! I'm new. I have an Alaska-BM2600 bread maker. The exact name of my Tarrington House BM2600. Barat gave it for his birthday. He has exactly the same, bought in Metro. I have been using it for 7 months already. I like it very much. I do not use the recipes from the instructions, because my brother said that the bread is not very good, the number of ingredients needs to be slightly adjusted. I found a couple of recipes on the Internet and I use them, I adjusted it a bit for myself, the bread is not bad. I add bran to all recipes (2-3 tablespoons), even if they are not required, I add it for good. The bran does not interfere with the recipe at all. Basically I bake wheat bread with oatmeal and rye. I took the rye bread recipe from the flour package.
But then I decided to bake buckwheat bread. I bought buckwheat flour, found a recipe on the Internet and got down to business. The recipe indicated 350 ml of water. As soon as I poured water into the mold, I discovered the recipe on the package with buckwheat flour and decided to use it.
The recipe on the package is as follows:
Water - 300 ml;
Vegetable oil - 2 tbsp. lies .;
Salt - 1 tea. lies .;
Sugar - 2 tea. lies .;
Wheat flour - 300 g;
Wheat flour - 100 g;
Dry yeast - 1 tea. lies.
The mode was set by the 1st;
The crust is dark;
Weight - 1.5 LB.
Additionally, I added 2 tables. lies.bran. Merila special measuring spoon that came with the bread maker.
I decided not to pour out the water, I think 50 ml will not interfere. I measured out the ingredients I needed, and stumbled on buckwheat flour. How to measure it and how? I went online. I searched and searched and found that in the 1st tablespoon there are 25 grams, and in 100 g it means 4 tbsp. spoons. It seemed to me that 4 spoons was somehow not enough, but I left everything as it is. The bread is good and tasty.
Today I decided to bake it again. I remembered that I had read someone's review on the Internet, it said that in order for the bread to have a more buckwheat taste, you need a little more buckwheat flour. I decided to take 200 g of wheat flour and 200 g of buckwheat. I decided to make sure that exactly 100 g of buckwheat flour = 4th table. spoons. There are no electronic scales, I used the cantor. It turned out that 100 g contains not 4, but 10 tbsp. spoons! In the cookbook, the measuring table says that wheat flour in st. spoon = 30 g. So 100 g = 3.3 tbsp. spoons, but I have 10.5 tbsp for 100 g. spoons. What is it that there are inaccuracies in the measuring table? On the Internet, I looked at a measuring table and it says that when they measured, they took a spoon with a slide. Well, I scored a bit with a slide and still it turned out that 100 g is not 3 spoons, but 10! It's strange. In short, I measured the flour with a cantor and took 200 to 200 g. I put the stove on the timer and went to work. And in the evening I come and see that my bread did not work out at all. Instead of bread, a dry mixture and only the bottom crust was slightly baked. The impression is that there is little liquid.
Who knows what I did wrong? Maybe this is all due to the fact that I reduced wheat flour and increased buckwheat?
Tell me, please, who knows how many grams of buckwheat, wheat, rye flour are in a measured white tablespoon (which is attached to the stove) without a slide (maybe a bit with a hill) grams? Who has electronic scales, please weigh. I would like to clarify if they match my measurements on the cantor.

Who knows what I did wrong?

two mistakes!
1.Products should be measured on a sensitive balance with an error of a couple of grams (not a cantor !!!)
2. it was necessary to control the batch, and only then leave
PySy I would not measure flour with spoons, it is better to do it with a measuring glass (provided that there are no scales)

Easter is approaching, who has a proven recipe for Easter cake in Alaska, otherwise relatives begin to hint that the bread maker will have to work hard on this glorious holiday))) I always baked myself, but I really want to make it in KhP and sleep at night))

Tell me, please, no one has an extra knife for Alaska 2600 ??? Mine accidentally threw out .... I found it in an internet store in Ukraine, but they don't send to Russia ...

People, we really need instructions for this bread maker in Russian. Please share, you really need it. I will write an email.

People, we really need instructions for this bread maker in Russian. Please share, you really need it. I will write an email.

Hello!
I scanned my manual for Alaska BM2600 in Russian. Here is a link to Yandex disk, take it, please 🔗

Hello!
I scanned my manual for Alaska BM2600 in Russian. Here is a link to Yandex disk, take it, please 🔗

Thank you so much for taking the time to help me. Finally, now I will master this unit, I will bake bread and remember you.
Thank you very much again.

Who will tell you where to get a bucket? Maybe someone bought from other firms? I met similar questions, but did not find answers (((

[Lusiza]

Lusiza In the Service, if not, then the new HP price is almost like a new bucket.

[sazalexter]

sazalexter, I bought in Real in St. Petersburg. Now Auchan. I don't even know where the service is. Can someone tell me. Of course, if I don’t find it, I’ll have to buy a new one, although the HP works fine, it’s a pity to throw it away.

[Lusiza]

Lusiza The address flashed somewhere in the topic above, I don't remember

After a long search for a spare bucket and attempts to buy a new bread maker, my husband's friend (God bless this wonderful person) repaired the bucket.Spare parts were bought on the market (somewhere around 35-50 UAH) and the bushing was replaced by simple manipulations. Holes were drilled in the bucket, though, and the whole structure is attached to the bucket with copper bolts. But due to this, such repairs in the future can be made at home, on their own, spare parts - 35 UAH. The bolts did not affect the quality of baking - already checked! I bake the second bread after repair! In a day!