Baking in DeLonghi BDM 125S

A question for the most experienced: is it possible to put sugar-salt in water? They would have dissolved there ... If not, then why? And then when kneading (especially a very viscous dough) I sometimes hear loud sounds of sugar and salt scrambling in a bucket. So far there are no consequences (scratches), after 15 uses, but still Teflon is Teflon. It can get scratched, because it is softer than salt-sugar crystals, that's absolutely for sure.

Like a car with a Tiptronic gearbox - if you want - you drive on the machine, if you want - you manually switch.

A question for the most experienced: is it possible to put sugar-salt in water? They would have dissolved there ... If not, then why? And then when kneading (especially a very viscous dough) I sometimes hear loud sounds of sugar and salt scrambling in a bucket. So far there are no consequences (scratches), after 15 uses, but still Teflon is Teflon. It can get scratched, because it is softer than salt-sugar crystals, that's absolutely for sure.

Doesn't look like a tiptronic. Closer to the ability to change the valve timing in the car, ignition timing, compression ratio, etc.
Avtoprofi can't do without it, and all drivers in a row will try it only on the day of purchase. And then they will press the magic button "auto".

You can of course fall asleep and dissolve!
But mother's laziness does not save the Teflon bucket.
During the first launch I scratched the bottom with large crystals of sea salt (terribly useful) Now I am friends with a mortar and pestle.

A question for the most experienced: is it possible to put sugar-salt in water? They would have dissolved there ... If not, then why? And then when kneading (especially a very viscous dough) I sometimes hear loud sounds of sugar and salt scrambling in a bucket. So far there are no consequences (scratches), after 15 uses, but still Teflon is Teflon. It can get scratched, because it is softer than salt-sugar crystals, that's absolutely for sure.

I am by no means the most experienced, and I have a different model of stove, but the instructions for it directly say that sugar and salt must be added to water (milk, eggs, etc.). Then the first portion of flour, then milk powder (if needed by prescription), then "other additives", then the second portion of flour, then yeast.

That's what I do - pour water (milk), then pour salt and sugar into the liquid in the corners.

I haven't thought of this before - nothing is scratched, but I pour the oil into the water while Levure swells

I, too, have not yet scratched anything. But this can happen. I think that if you put sugar and salt, and even nuts into the water, the probability of scratching will decrease. Crystals, if their size was less than the gap between the mixer and the bottom, will dissolve (at least the sharp edges will be rounded), and the nuts will get slightly wet in water and will also become less "abrasive". But won't this affect (let's think theoretically) the fermentation process?

in theory - maybe since salt inhibits yeast, and sugar, vice versa. On the other hand, they are united already in the first minutes of the batch - so what's the difference ...

need to experiment

But won't this affect (let's think theoretically) the fermentation process?

Let's!
Fermentation is mainly the work of the yeast.
Normal operation is only possible in the liquid phase. (mix dry yeast with completely dry sugar, a month in an airtight container - and nothing happens)
So sugar dissolved in water is a heart balm for yeast.
Yeast Salt:
a) in small and normal doses - help,
b) in large doses - death.
So salt in water (if you do not exceed the recommended amount) will not do badly.
And flour ... Somewhere I saw a strange recipe (but who bakes it!).Wheat flour is diluted with water to the consistency of a thick dough, and left to swell under a film in a warm place for a day. And then add (that's probably where the brand is) yeast, sugar, salt, oil, water. They are allowed to come up and baked.

[Pour all liquid ingredients into the mold; pour flour on top. All other ingredients should be laid out separately in the corners of the mold; for yeast, you need to make a small depression in the center of the flour.]

Let's!
Fermentation is mainly the work of the yeast.
Normal operation is only possible in the liquid phase. (mix dry yeast with completely dry sugar, a month in an airtight container - and nothing happens)
So sugar dissolved in water is a heart balm for yeast.
Yeast Salt:
a) in small and normal doses - help,
b) in large doses - death.
So salt in water (if you do not exceed the recommended amount) will not do badly.
And flour ... Somewhere I saw a strange recipe (but who bakes it!). Wheat flour is diluted with water to the consistency of a thick dough, and left to swell under a film in a warm place for a day. And then add (that's probably where the brand is) yeast, sugar, salt, oil, water. They are allowed to come up and baked.

All this also occurs to me. Therefore, I do not understand why the instructions say this: Pour all liquid ingredients into the mold; pour flour on top. All other ingredients should be laid out separately in the corners of the mold; for yeast, you need to make a small depression in the center of the flour.
Maybe this is a manual for dummies? So that they don't forget to add anything? This is calculated for inattention, eh? After all pour everything that teflon can scratch into water to dissolve - just logic suggests ... I need to write a letter to them, ask.

[Poured salt and sugar into the water]

Classic bread. The mode is the same. The ingredients are the same as before, from the same packages. Poured salt and sugar into the water... Everything is baked, but the result is different - bread rose less!

So why?

My versions: in clean (without water and sugar) water, at the beginning of kneading, the flour is better moistened and swells, then, when kneading, yeast gets into it (therefore it is recommended to dig a hole for them), and only then - salt and sugar, which are recommended to be poured on top flour, bucket in the corners. But if salt and sugar are previously dissolved in water, then flour swells worse, yeast, respectively, too. The result is also, alas, somewhat worse. But it will be necessary to repeat it several times this way and that in order to assert this with confidence.

I don't know, I usually pour Fujiyama, in the corners you can often see milk, that is, all these sugar salts fall there. Plus I have levure - yeast is already in milk for 10 minutes. I did not notice much difference with the saf moment (everything was according to the instructions, I specially covered the corners), except that the levure is more active - the air cushion under the crust was more of the same one and a half teaspoons

[Poured salt and sugar into the water]

Classic bread. The mode is the same. The ingredients are the same as before, from the same packages. Poured salt and sugar into the water... Everything is baked, but the result is different - bread rose less!

Today I baked, water to the bottom, salt in it, and flour, oil and yeast on top. And it got really bad.
The trend, however ...

I also tried to dissolve salt and sugar in water, but since the bread was unusual, with patison, it rose high anyway. But considering your experience, it is probably worth trying to dissolve only sugar in water.
Although, Uncle Sam, this does not suit you

In fact, everything is much sadder. I sent the bakery to an authorized service center for repair back in August. I took it back in November, because I was tired of waiting for the oven to be repaired. The service center said that they could not repair it due to the fact that the manufacturer did not bother to send the part ordered by the service center during all this time.

Now I am faced with the task of how to exchange a bread machine, since it was bought in a Moscow online store, and it is more than 800 kilometers from Moscow to Moscow.

In fact, everything is much sadder. I sent the bakery to an authorized service center for repair back in August. I took it back in November, because I was tired of waiting for the oven to be repaired.The service center said that they could not repair it due to the fact that the manufacturer did not bother to send the part ordered by the service center during all this time.

Now I am faced with the task of how to exchange a bread machine, since it was bought in a Moscow online store, and it is more than 800 kilometers from Moscow to Moscow.

Something our servicemen can't believe ... I recommend doing this:

- find the e-mail of the main De Longey service center on the Internet yourself or ask the service center.

- bring along a digital camera with a cable and come to the service center. It is highly desirable to have a laptop with an English translation program. Or a live translator. Or learn the language.

- in the service center, see their correspondence with the De Longey service center or their spare parts warehouse. If they do not present it, then consider that no one has turned anywhere, apply moral measures to the deceivers.

-in the service center, draw up a letter about the breakdown, take a photo of the desired part (as I understand it, is there an electronic unit?). The letter must be in English. Or Italian. No mats.

- send a letter to the addresses that servicemen should have and to the address that you found yourself. Complain to everyone and everyone, indicate specifically who (surname) said, wrote, and what really happened. Addresses and telephones.

Be sure to report everything that is happening to the De Longey office in Russia, I think you can find the phone number and address on the Internet.

Or another option, perhaps even better, is to go to a consumer protection service. There is such a thing in Ukraine in every settlement (except for villages), I think, and in Russia it should also be. They solve all such issues for free with us. They have lawyers and stuff. Write a statement, REGISTER IT and that's it. Somehow I had to take advantage of ... A week later, a company (very rather big) ran after me and begged me to solve everything amicably, get an additional valuable gift and stop the complaint. It's not your business to decide what kind of problems the servicemen have. You paid money and bought a thing, not a problem. And they are OBLIGED to engage in warranty service. Let them solve their own problems.

Added by me after a couple of minutes:

During, I even found where you can (and should) complain:
🔗
If you don't like something in a conversation with them (or correspondence), tell them that you go to the newspaper and television. Say the same at the service center. If that doesn't wake them up, write to the newspaper and television. If it does not help, write a statement to the court about violation of consumer rights. There, indicate both moral damage and damage to your crippled health due to the fact that you could not bake dietary bread that is vital for you for a long time. Compensation can range from thousands to tens of thousands of dollars (but this depends on the lawyer). Such cases are considered without paying the state duty for the court (this is in Ukraine; in the Russian Federation it should also be so). Some of this will work. If it doesn't work, vote for another government.

It still seems to me that I will be able to exchange goods in an online store, since the store has been on the market for a long time and, in principle, has a very good reputation. And for such an exchange, I don't even have to stage a revolution or run for president.

It still seems to me that I will be able to exchange goods in an online store, since the store has been on the market for a long time and, in principle, has a very good reputation. And for such an exchange, I don't even have to stage a revolution or run for president.

Yes, yes, yes, of course, there is no need to run anywhere (not only the oven can break, but also the arms, legs, head and further down the list), and God forbid, what a revolution ???

Business-something - your thing lay "only" from August to November in the service center, while for 4 months, according to you, the service allegedly did not receive a response (or details) from some other service. Probably a superior, that is, Moscow - they are unlikely to work directly with foreign countries.But these are little things, aren't they? Only it would not be worse, only it would not be worse ...

Question to the owners of Delinghi 125: Is the bucket's coating strong enough, whether scratches appear during use.
And yet, is it possible to buy or order another bucket if it gets scratched, what else can you buy or order additional accessories for Delonghi 125?

my bucket was rubbed on the sides and scratched in the place where the stirrer was spinning, and strongly, after 3 months. exploitation.
As for me, the top of the bread is poorly baked, and therefore, in rye, even with all the additives, the top turns out to be settled and ugly, but in a regular oven it is normal.
They tried to buy a new bucket (price - 250 UAH), but they are out of stock, ordered, left their phone to call back when they appear 2 months ago, but so far there is silence. Like this.

Ira wrote:
my bucket was rubbed on the sides and scratched in the place where the stirrer was spinning, and strongly, after 3 months. exploitation.
As for me, the top of the bread is poorly baked, and therefore, in rye, even with all the additives, the top turns out to be settled and ugly, but in a regular oven it is normal.
They tried to buy a new bucket (price - 250 UAH), but they are out of stock, ordered, left their phone to call back when they appear 2 months ago, but so far there is silence. Like this.
====================================================
Why a new bucket? Does the bread bake to the bucket, does it stick? If not, why new? And almost any "Tefal" is scratched, since Teflon is a very soft chemically inert plastic.
As for rye, it is always wrinkled on top. Rye flour simply has completely different properties than wheat flour. And the temperature in the oven is higher. It is worth trying a mixture of wheat flour with rye, varying the temperature with your programs, choosing different basic programs. Add molasses or brown sugar. It will turn out right.

Everything squeaked and baked. It is blinking something and blinking red, for 20 minutes already ... Take it out only when it goes out?

The keep bread hot mode flashes to prevent condensation from vapors. In general, you can hold and take out a dozen minutes. And it is possible later. And you can do it right away. The bread is ready. Switch off with the switch on the back wall and take out the bread.

It was baked normally. It all seemed to me that the crust was too pale, but when I took it out, everything turned out to be wonderful.
The crust is crispy and fairly ruddy.
There will be pictures tomorrow.

It was baked normally. It all seemed to me that the crust was too pale, but when I took it out, everything turned out to be wonderful.
The crust is crispy and fairly ruddy.
There will be pictures tomorrow.

The upper crust is always lighter than the lateral ones. Because the side crusts are in contact with the heated metal. And the top one is not. To control the baking, use a flashlight, which is convenient to shine inward through the window. Or use a desk lamp. That's what I do. "add colors" is easy by adding the MODIFY button and arrow buttons 4-5 minutes to the baking time (until the end).
Good luck.

To control the baking, use a flashlight, which is convenient to shine inward through the window. Or use a desk lamp. That's what I do.

Woooot!
And I already thought that I had bought the wrong Ski-152 for my parents, the sense from its window without additional. backlight = 0.
If in 100 years I will change my old Panasonic-255, then only on HP with a video camera and a backlit bucket.

Users of these designs, tell me, when the kneading occurs, my blade makes such a sound as if they are knocking on the table with a hammer. This is normal? I just got it yesterday, and just in case, I'm clarifying ..? And she's shaking, but I think it's within the normal range.

Users of these designs, tell me, when the kneading occurs, my blade makes such a sound as if they are knocking on the table with a hammer. This is normal? I just got it yesterday, and just in case, I'm clarifying ..? And she's shaking, but I think it's within the normal range.

Hammer on the table ???
Maybe you are confused? Maybe a little rubber mallet on the rug after all?

Make sure to insert the bucket all the way down. There are no other versions. If there is a really strong knock, try putting it on the floor - maybe it’s the table knocking, hitting the vibration resonance. If it is as loud as you wrote, knocking on the floor - there is only one way: to the service!

Woooot!
And I already thought that I had bought the wrong Ski-152 for my parents, the sense from its window without additional. backlight = 0.
If in 100 years I will change my old Panasonic-255, then only on the HP with a video camera and a backlit bucket.

The backlight of the bucket inside is tricky! Not a single light bulb at 130-140 degrees will last long. The only option is an optical fiber. But the light guide is cheap, made of plastic material - it will become cloudy due to temperature. And glass, and even made of optical glass, and even heat-resistant ... Add to the cost of the stove dollars ... dollars ... dollars 30-40! 30% of the stove cost! And this is wow! Therefore, the best option is a flashlight. And I have a table lamp in the kitchen, or rather, not a table lamp, but a clamping lamp that is attached where necessary. Here I am with it and a candle, when you need to see in detail how everything rises or bakes there. But the flashlight is also enough with the head. And the window absolutely justifies itself, I can't imagine how it could not be. Imagine a gas stove with an oven. No glass. Nonsense!

[Not a single light bulb at a temperature of 130-140 degrees will live long]

The backlight of the bucket inside is tricky! Not a single light bulb at a temperature of 130-140 degrees will live long.

But what about a light bulb in a gas oven?

Mine, too, sometimes starts to emit a very loud metallic knock, really reminiscent of hammer blows. It usually occurs when kneading hard dough. No matter how hard I tried, I could not find the source: the bucket is installed tightly enough. I'm waiting for the warranty to end, I want to disassemble and see how it all works (and at the same time I will make some changes to the design ...)

The backlight of the bucket inside is tricky! Not a single light bulb at 130-140 degrees will last long. The only option is an optical fiber.

And the window absolutely justifies itself, I can't imagine how it could not be. Imagine a gas stove with an oven. No glass. Nonsense!

Recently, someone from the "English" talked about his programmable bread maker with an illuminated bucket. Hardly a light guide.

Imagine the new Indesid washing machine with a glassless side door.
And the oven ...
At the weekend, turn on the program "Cooking at home" on NTV (if possible), and admire the oven without glass (the kitchen of Konchalovsky's wife).

But what about a light bulb in a gas oven?

Pay attention to where and how your light bulb is made - it is behind the thermo-reflecting glass, in the "cold" part of the oven.
In addition, the food is open in the oven. And in a bread maker - in a bucket. You need to shine from above. This means to build the backlight into the cover. The cover moves, the wires are bent. And they break down quickly. That is why there is no backlight.

Recently, someone from the "English" talked about his programmable bread maker with an illuminated bucket. Hardly a light guide.

Imagine the new Indesid washing machine with a glassless side door.
And the oven ...
At the weekend, turn on the program "Cooking at home" on NTV (if possible), and admire the oven without glass (the kitchen of Konchalovsky's wife).

I watched the program many times ... I don't remember whether there was glass or not. But if he is not there ... Until the designer is a baaaal original. It is extremely convenient. It is unclear why it is not made in all stoves. Likewise with programming. Is it a pity $ 2 for a microprocessor? And $ 0.50 for a couple of extra buttons? And pay the programmers 20 thousand euros for the firmware? That's all the wisdom with programming. But they decided that no, it is not necessary. Housewives won't prevail. My food processor itself determines all modes, depending on the installed working organs. So for this there are SO MANY sensors-microprocessors heaped up, that mom do not worry.And all because someone decided: women in 3 buttons will not understand, the correct speed for knives and mixer-beaters of the combine will not be able to determine .. Let the automatics do everything. And they did. Well at least you can set the modes with your hands ... How can we do without it?

The light bulb itself heats up to what temperature? I, too, light a candle with a flashlight, and I also think about what to attach there. But there are no such models, so that with a dispenser and a window? I bastard at the sight of a good kolobok, I like it more than the sight of the fire in the fireplace Dotsya scolds me: dad, how long can you look there, you bake bread three times a week, and every time it seems like the first ...

Mine, too, sometimes starts to emit a very loud metallic knock, really reminiscent of hammer blows. It usually occurs when kneading hard dough. No matter how hard I tried, I could not find the source: the bucket is installed tightly enough. I'm waiting for the warranty to end, I want to disassemble and see how it all works (and at the same time I will make some changes to the design ...)

Stunned! Kneading a tough dough, there was no "hammer" for sure! Maybe you all have metal gears there? Do I have plastic ones? I have no knocks!

The light bulb itself heats up to what temperature? I, too, light a candle with a flashlight, and I also think about what to attach there. But there are no such models, so that with a dispenser and a window? I bastard at the sight of a good kolobok, I like it more than the sight of the fire in the fireplace Dotsya scolds me: dad, how long can you look there, you bake bread three times a week, and every time it seems like the first ...

The light bulb gets very hot, but if it hadn't cooled down, it would have melted. Or just burned out. To put a light bulb in the heat - it will burn out, it will not last long, a fact.
Can really shine through a system of mirrors. But mirrors also deteriorate due to temperature. In short, such a simple moment, but an extraordinary task.
And about the bun - the truth. As he waddles around the corners and sweeps the flour - this is flying away. Captivates. I like it myself.

relate specifically to my stove: I want to put a signal volume control or just a switch. It beeps incredibly loudly, if you bake at night, the signal wakes everyone up (with neighbors together). Mine said: the first and last time!

relate specifically to my stove: I want to put a signal volume control or just a switch. It beeps incredibly loudly, if you bake at night, the signal wakes everyone up (with neighbors together). Mine said: the first and last time!

It's true. Beeps quite loudly. Of course, the resistor will correct the situation.

And there are no such models, so that with a dispenser and a window? I bastard at the sight of a good kolobok, I like it more than the sight of the fire in the fireplace Dotsya scolds me: dad, how long can you look there, you bake bread three times a week, and every time it seems like the first ...

And here it is:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99&topic=1573.0

I myself am the same, I look at the batch not for necessity, but for pleasure.
As in the 90s, the whole family gathered at the first automatic washing machine. Mesmerizing, however.

"There is no perfection in the world"
(from)

And my stove squeaks so "delicately" that a couple of times from the room next to the kitchen I missed the moment of the end of baking.
Although the morning wake-up call is audible.
Yeah...

[Uncle Sam]

As a child, I experimented with light bulbs and a gas stove. For her bulb to change shape, you need a thousand degrees, and the filaments 150 "overboard" the weather will not do IMHO. The archaic light bulb needs to be changed, but I want to place a row of small LEDs above the glass of the window along the perimeter. Uncle Sam camcorder - a good idea to have something to think about Alen delonghi , I want to wish you a speedy recovery!

Knocks like a rubber hammer when 3 batch has already gone somewhere, and at the beginning, as soon as she turned it on, she started knocking that I had to close the door to the kitchen. And when the dough was kneaded, it became quiet. I will try to press down the bucket tighter, although I put it in until it hurts.And it squeaks horribly and moreover 2 times, 15 minutes before the end and when the oven has finished. At night he will definitely be all over. By the way, she squeaked 2 times, so she beeps 10 times, probably, as if we live in the taiga :) or we have apartments of 200kv. m) Install this muffler for me too)

I don’t know who and how with my eyesight, I personally can see everything perfectly well without flashlights, bulbs, etc. and the batch is visible, and the baked goods. Strange

Right now I am making a dough for noodles, it knocks the same thing, I went to find out, when I pressed on different sides of the bucket, the knocking stopped, which means the bucket does not fit well on some side, although I planted it to the limit. How would I remove this backlash in the bucket?

I didn't want to offend anyone, sorry. It just seems to me that the light bulbs or lighting in the bread maker is absolutely unnecessary, but this is my personal opinion.

I apologize, I promised and did not post a photo. Here it is (this is the very first bread)

Delicious. I diluted salt and sugar in water right away (there was no extra salt, and it's scary to throw a large one)
dry yeast SAF, but not those that mix with flour, but large balls, which must be diluted with water and kept for 10 minutes.

I have already tried my own personal recipe (I used to bake such a loaf in a microwave oven with convection)
bread with fried onions. Flour, water, salt, sugar, (I threw it on the eye, just like in white but less water). DO NOT ADD FAT, but fry the onion on it (three onions), fry it hard enough. Then we cool it, add it to the dough and forward (maybe you can use a dispenser here, but I haven't risked it yet). I didn't have time to take a picture, they ate a loaf of 700 g.
Now I want to bake rye bread. Can someone tell me how? I have rye flour WALLPAPER and standard white flour. Can I think of something?

My first bread, regular white flour bread according to the standard program, fried crust, small portion. I did it strictly according to the instructions. Came up fine. The bread turned out to be about 800g, height 12 cm.
We tried it at 2:30 am.
The smell was all over the apartment.
Probably the neighbors had "tasty" dreams at that time.
The crust is crispy and thick, but tasty. Now I see that it is quite possible to bake on a medium crust.



The next day I decided to test this bread for strength.)))
From above, she leaned her hand on him quite strongly. Naturally, the bread gave in to the load and shrank. When she let go of her hand, the bread returned to its original state, did not break, did not crumple.
The bread was a success!

There is a lot of talk on the forum about mistakes in recipes.
Has anyone noticed any problems with Delonghi 125 recipes?

There is a lot of talk on the forum about mistakes in recipes.
Has anyone noticed any problems with Delonghi 125 recipes?

I noticed something like that once ... I don't remember what. I mean, I seem to have noticed an error, but not when baking, but when reading. And when baking, there are no punctures. Everything was perfect, you won’t be bothered. True, the instructions for my stove were (wait, I'll see) in Italian, French, German and Dutch. I know a couple of languages, but none of these, as luck would have it, without a dictionary - nothing, except German, but it’s a very specific topic. Therefore, I downloaded the instruction in Russian on the site. The manual is extremely simple, I would say, poor in design, schematic illustrations, and in general, nothing superfluous. But there are a lot of recipes. And, which is very useful, ALL modes are described, their duration, sequence and temperature. The programming is described normally - even my schoolchildren quickly figured it out. Maybe this extreme simplicity is even beneficial.

I am using the Russian instruction, which I downloaded here on the site
https://Mcooker-enn.tomathouse.com/in...gcategory&id=32&Itemid=77.
If it is about her, then it pleases

And now for the backlight. In ordinary light bulbs, there are as many as four components that cannot stand high temperatures.
The first one is tungsten, which is red-hot to a yellow heat and evaporates slowly inside the lamp, settling inside the glass.As it settles, more and more heat is reflected into the inside of the lamp, overheating the tungsten and causing more and more evaporation - such a vicious circle. Therefore, incandescent lamps have a resource - only !!! 1000 hours! When the bulb overheats, the resource of the lamp is sharply reduced by hundreds of times. It will burn out in the stove in a few hours.
The second element is the glue with which the bulb is glued to the base. It collapses from overheating. You have had this more than once, when the lamp bulb in the plafond (where it overheats, although not as much as it could be heated in a bread maker) fell off) peeled off) from the base.
The third element is the solder with which the contacts are soldered. Its melting point is only about 300 degrees. That's not much at all.
The fourth element is a cartridge, which will also overheat, even from the most overheated lamp, unless it is porcelain, but porcelain is many times more expensive than plastic.
But nevertheless, the backlight would be very helpful! What could have been constructed in Delongy 125? I think it was possible to make a hole with a diameter of 3 cm on the side of the lid and glaze it with thermal glass. And place the battery of 7) LEDs in the electronic unit, let them shine through the hole into the cover. But, alas, you cannot get uniform illumination of the bread that way. An ideal option is an optical thermal glass fiber. But it will have a complex shape, where the forces of mechanical stress will accumulate. And from the slightest blow or bend, it will explode into tiny pieces, like "Stalinite" auto glass. Yes, and this is an expensive thing, such glass.
The last option is the LEDs in the cold part of the cover, but then you need to pull a flexible power cable to them. Unreliable business, and contacts need to be invented to remove the cover.
These are the pies.