Bread maker Philips HD9046 - reviews and discussion

I will duplicate my review from the Yandex market, excuse me:

Advantages: bakes, works, mixes and bakes everything perfectly), high-quality assembly, a metal spatula, a window on the lid is very useful, the blue backlight of the display is also very convenient, nice design, baked 4 breads in a row without turning off the network noticed any problems in work, a delay "in the morning" also works without problems, includes a set for making yogurt, a measuring cup, a spoon, and a metal "probe" for removing the spatula.

Disadvantages:
1) It squeaks loudly and for a long time for me, too much and too loudly, since a small sutra wakes everyone up to the apartment, the volume cannot be changed.
2) When disconnected from the network, as soon as you plug it into the outlet again, the beep turns on the backlight and automatically sets the mode - 1 white bread, apparently the oven relies on a constant connection to the network.
3) The recipe book is compiled correctly, but not very convenient for a novice baker, recipes require conversion from milliliters to grams and vice versa, for example: yeast, sugar, salt, oil are indicated in spoons, water in milliliters and flour in grams, you constantly have to flip through the recipe book per page with a table of proportions, in LG, for example, everything is indicated in glasses and spoons, which is more convenient, although if you want high-quality bread it is better to use scales so Phillips is right here.
4) Thin "soft" aluminum of the bowl itself, the bowl is not cast as in LG, requires more careful handling.
5) Smells a little specifically, either dampness or plastic when it starts to work, I hope the smell will disappear further.
6) Sometimes the engine creaks very loudly if bread is not made according to the recipe, which is very strange.

Comment: I chose between Panasonic and Phillips, attracted the price of Phillips, I do not regret it, after LG everything suits, except for the bowl, the Panasonic and LG bowls are heavier, thicker-walled and visually more reliable, there were doubts only because of the bowl. In the French mode, the bread did not settle, but an uneven roof, the yeast was Dr. Oetker, changed the yeast to Saf Moment blue, a large package, the bread began to rise better and the roof was always even. Buy a scale, observe the proportions and recommendations, then the bread will turn out beautiful and tasty, in most cases negative reviews about the stove are written by people who incorrectly follow the recipe, and the stove most likely has nothing to do with it. This one bakes, I recommend it works).

Good evening, it's not clear why there is only one review about this model? We bought this model yesterday.
Who can someone tell me about this model, there is a 3rd program for baking Borodino bread here, turned on and it costs 10 minutes and does not perform any actions, does not even mix the ingredients - maybe someone knows this is normal, or something is wrong with this program (Breadmaker) ??? Thanks in advance for your reply.
Hasn't anyone bought this model yet ???? Ay-people who already have such a model, tell me it's okay when she starts mixing products in half an hour on 3 programs ???

This is normal, HP evens out the temperature of the ingredients for mixing, it is not very clear why the manufacturer did not mention this in the instructions!

We bought a lot of hlibopich, included for 1 program - biliy hlib, vzagal according to the recipes in the book (there are 14 recipes in total) not viyshov, they didn’t find it, but in the middle it was glittery, now I put it on it. to the recipe downloaded in the Internet, I am amazed at how soon ...: (The enemy is no worse ..., stink with melted plastic and make noise. More beautifully, I bought Mulnex for such a penny.
Maybe it’s okay to put some bread in it, maybe it’s just too much ...

We bought today the HD 9046 bread maker, according to the recipe for 1 rogram, white bread (which is written in the instructions, there are only 14 of them), I did not succeed at all, did not rise and did not bake in the middle. I downloaded the recipe on the Internet now and I'm trying it, I'll see what happens ... The impression is not very good, it smells like fused plastic: cray: Please, can anyone have such an oven, tell me a couple of recipes to make bread, I have flour of the 1st and the highest varieties ..

That's a nice translation! Alla now please write the recipe for your bread

We bought this stove 2 days ago, something doesn't work out the bread (((I bake the second time, I changed the yeast, it's still some kind of crap.

[plamennaya_!]

We bought this stove 2 days ago, something doesn't work out the bread (((I bake the second time, I changed the yeast, it's still some kind of crap.

plamennaya_!
welcome to the forum
to bake in any bread maker, you need to read the materiel.
go
here Tyts
this is such a useful infa, if you master, you will be good

Today I bought this Miracle. For the first time I baked Butter bread with candied fruits. The bread is sweet and crunchy. The recipe book is colorful and easy to understand. All according to the recipe. No amateur performances. Weighed on electronic scales. Doesn't smell like plastic. The signal is really loud. If you put on a delayed start, it will not wake up the smell of freshly baked bread, but a "disgusting squeak". I bought rye bread because of the possibility of baking and the new function of making yogurt. I will write about the successes.

I uploaded pictures of my bread, but did not understand why they were not in the message.

[/ url

Here is my little masterpiece.

We ate half at once. I didn't even have time to cool down.

Compact. I really like the design. Works quietly. The window is large enough to observe the BODY.

And I had such a miracle. This is my first bread maker and therefore did not know what she was taking. The absence of the program "just baking" is very upsetting, there are no more complaints, it seems. At the expense of the recipe book, baked and 1 recipe (white) and 4 (French bread), everything worked out. Only on my own I added 3 teaspoons of milk powder to the white top. But today I experimented with Darnitskiy, alas, he fell out, it turned out to be a hole, and even when baking .. It seemed to me that the dough was wet, I would add flour, but since the first time, I did not dare.
Maybe anyone else had a similar problem, write, please, save my nerves

And I figured it out !!! This means that my notes are for two weeks of using the miracle device.
1st: first we go here -


Oh, I forgot, I also baked in the 4th mode, weight 750 gr.

and 5th: bars. Alas, there are no photos, but for now I am using this recipe https://Mcooker-enn.tomathouse.com/s-image/2927/recipes/show/42588/?page=1> https://Mcooker-enn.tomathouse.com/s-image/2927/ recipes / show / 42588 /? page = 1 really delicious, I tell you. And if you do not want to grease with anything and so that there is a crust, put a container of boiling water down the oven and let it soar slowly.
For this all, invite to visit for bread

Dear bakers! Has anyone used individual mode on this bread maker? How easy is it to customize and is it fully automatic? Or do you need to control each stage of bread making manually?

[Alla Zavrik]

Alla Zavrik Active links to external resources on the forum are prohibited!

Sorry, I'll fix it.

Dear bakers! Has anyone used individual mode on this bread maker? How easy is it to customize and is it fully automatic? Or do you need to control each stage of bread making manually?

I myself did not bake in this mode, but somewhere here on the forum I read that a good Japanese white bread is obtained, the one in the recipe book. Try to bake it.

Thanks, I'll try! I returned with the purchase. Now I'm going to unpack and put on the first bread. Hope not lumpy

So, 3 days of operation have passed. I'll tell you about first impressions, successes and failures.
First, about the bad.
Creak. Appeared at the very first kneading of "your first bread". Some kind of chomping sound, not very loud, but it is immediately clear that it should not be, i.e.Because without it, the stove is quiet enough. I carefully read the instructions, and I think that the sound comes from the fact that the blade for kneading the dough, in my case, does not sit tightly on the pin. After baking the first bread, I forgot to immediately pull out the blade and left the mold to cool with it, after which I could not pull the blade out of the mold. I decided to leave it that way until the next time and (lo and behold!), There was no squeak when the second bread was kneaded. After complete cleaning of all parts, the creak appeared again.
Smell of plastic. Alas, he is also present, and it looks like it's forever. Now I am making yogurt, it is cooked at a temperature of 36 degrees, the stove does not heat up much, and there is no such smell, but when baking there is no escape. The smell is not that strong, but persistent, I would say, and since I am in the kitchen most of the day and the oven works 2 or 3 times a day, this smell is quite noticeable.
Crust color. Baked 3 breads: 1. Your first bread on the White bread program. The crust is light, although I chose "medium". 2. Darnitsky bread on the Borodinsky program. The crust is also light, although the default program is "medium". 3. Butter bread on Butter baking. I chose a dark crust and got what I wanted, that is, the color is slightly darker than the golden color of the bread.
Good. All three breads turned out to be tasty and edible. Only Darnitsky's roof sagged, but the taste is still wonderful. Sweet just fine. Well risen, very soft, regular and not wet crumb, crispy crust. I will figure out what I did wrong with Darnitsky. The programs on the bread machine are clear and logical, there are no unnecessarily bloated programs that could fit into one. The last, 14th program makes it possible to independently program all stages of bread making. True, I did not find information in the instructions about the temperature at which baking takes place. If anyone knows, tell me, otherwise there is a chance not to bake something. The controls are also intuitive. The design is good, ergonomic, the bread maker does not look like a huge box, but looks quite elegant.
I tried the "Jam" program, and it turned out to be quite a pleasant jam for bread with tea. For every day, not for seaming, of course I kneaded unleavened dough for dumplings a couple of times. The dough turned out to be plastic, rolled out perfectly to a thin layer and did not break (I did it with an egg). I have not tried it in the dumplings themselves - the dumplings are still freezing. I can also taste yogurt only tomorrow - it is in the making.
In general, I would rate the bread maker itself at 4 points out of 5. Its functionality is excellent, but the above disadvantages spoil the impression. I don't even know what to do, because of the smell and squeak, they probably won't take the stove back, I'll watch it again, but if it weren't for these two moments, I would be delighted.
By the way, did anyone make a charlotte with apples in such a machine? If so, tell me which program? The oven is temporarily absent, and the apples are spoiling ...

About the charlotte, I also did not figure out which program to use, so I do it the old fashioned way in the oven and slow cooker .. And at the expense of the collapsed roof at Darnitsky, follow the bun during the first batch and set it to 4 mode.

Thank you, I'll try to bake for 4. Yogurt, by the way, turned out to be liquid, like drinking, but still tasty, tender, not sour. Made from yoghurt activations. By the way, who makes yogurt from what? I want a thick one, but in our city you can't find a classic yoghurt starter. Interestingly, can anything come out of dry pharmacy bifidumbacterins?

Thanks, I will try to bake for 4. Yogurt, by the way, turned out to be liquid, like drinking, but still tasty, tender, not sour. Made of yoghurt activations. By the way, who makes yogurt from what? I want a thick one, but in our city you can't find a classic yoghurt starter. Interestingly, can anything come out of pharmacy dry bifidumbacterins?

My yogurt is also active, but thick. And the second time you can use your yogurt for sourdough.

And in what proportion did you make yogurt? And what kind of milk was used: UHT or pasteurized?

And in what proportion did you make yogurt? And what kind of milk was used: UHT or pasteurized?

Ultra milk 3.2%, it is in a package of 0.9 l, and yogurt was not trifling, in a box of 125 g, so 100 grams I definitely drunk

Yogurt was made from ultra-pasteurized milk and just pasteurized, but there is only one conclusion: Starter cultures or yogurt for starter culture need no less than 100 ml. Then thick yogurt, not drinking. Another 8 hours is a lot. 6-7 hours is enough. It probably depends on the leaven.

But for the dumplings dough, I added flour. Because according to the recipe it is not enough and the dough is watery. Made with an egg.
A very good result.

With yoghurt, the result is still not what I want. It turns out kefir, yogurt, but not thick yogurt. Made from UHT, pasteurized, sterilized milk. I tried to use other natural yoghurts, acipol, evitalia as a ferment ... I pinned my hopes on the latter, but the milk was pasteurized and turned into yogurt. So far, the conclusions are as follows: it is best to use ultra-pasteurized milk (it does not turn sour), and so far the best results as a ferment have given, nevertheless, activation. It turned out a little thin, but yogurt.
She baked Borodino bread, exactly according to the recipe. The top turned out to be flat, not sunken, and the taste is awesome ... I love this Borodino. My husband liked it too, but it's hard to please him. Who baked Borodinsky: was the bread high or also flat?
I tried to bake cheese bread based on French. It is better not to grate the cheese, but to cut it into small pieces, otherwise the roof of the bread will fall off (cheese adds moisture and fat, the bread does not rise well a second time). I experiment with additives, now I bake white bread with whey, paprika and olives. The conclusion is as follows: control the "moisture" of the bun and not be afraid to add flour if it is damp. In general, with cheese additions, the result is not very good: the roof of the bread is steadily falling through, although I think that it will not be high.
By the way, the flour dough turned out good, I also did it with an egg. And flour was added during rolling, I don't like too steep dough - it is difficult to roll out and then harsh after cooking.

They bought me this miracle for a promotion in BILL for half the cost + coupons ... I myself would have bought a new bread maker the same as it was, especially since ERISSON can now be bought without delivery for 1200 rubles. But they don't look a gift horse in the mouth ...

Disadvantages:
1. There is no separate baking program, which is very annoying.
2. When baking, it really smells of plastic. Still, the metal case for bread makers is better suited
3. Only 1 batch, it is also basic and too short. I got used to the first batch for 5 minutes, then a break of 5 minutes and the second batch for 20 minutes, and then 1 batch and only 14 minutes. You have to knead for the first time, set a delay for 10 minutes and start the program again. If you do not do this, then the bread, in my opinion, does not mix well.
4. If you unplug from the outlet, then everything disappears. Not convenient ...
5. there are many modes of baking "quick" bread, but bread does not like fuss ... I do not use such modes ...

Advantages:
1. Compared to my previous bread maker, it works much quieter, does not rattle.
2. The baking time is always 60 minutes. I don’t know whether this is its advantage or disadvantage?
I haven't noticed any other advantages yet ...

Comments:
I made yogurt several times ... According to a recipe from a book for a bread machine. If you do it on the basis of store-bought yogurt, then you need to add twice as much, then it turns out to be thick (the spoon is worth) and tasty.
I also made yogurt based on lactobefid 1 tablet per 1 liter of milk (1 tablet from a dog pack in a human one should be taken much less, I have not counted yet). It turned out great ...
For some reason, yogurt based on kefir did not work out for me ... it seems it was the wrong milk.

Sorry, but it seems that you are talking about some other stove model ... The Phillips HD9046 stove does not have many fast modes. There is one "Express Baking" for white bread, which lasts 60 min. and the mode of quick baking of white bread, but even that for 3 hours ...Accordingly, 1 batch only in express mode, in all the rest several batches, 3 rises, different dough proving times.
In defense of this stove, I want to say that my smell of plastic has completely disappeared, there is not even a hint of it, and the creaks have stopped during kneading. By the way, a creak may appear if the stove is overloaded with ingredients, that is, they put more than the maximum allowed by the manufacturer.
Tu-tu, about pulling it out of the socket - many manufacturers have done the same. Thanks for the advice on making yoghurt!
In general, the stove is very good, it performs all its functions for the top five.

Hello! Purchased on 07.01. Phillips HD9046 bread maker, I bake strictly according to the recipes from the book to the bread maker, using the supplied measuring spoon and glass ... from the principle. Sokolnicheskaya flour, yeast-Saf moment and Dr. Oetker. There are no drafts. But not a single bread turns out - I take out a dense brick from the bottom in each case. Rather, bread from express baked goods and bread from ready-mixed Kornex rose well. It feels like water should be seriously reduced, and the amount of yeast should be increased. Tell me, maybe my approach, a stove strictly according to an imported recipe, is fundamentally wrong?

[Olga Ch.]

Olga Ch., Please read # then here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=33.0 with questions.

Thank you for your prompt response and a quick link to the manuals! (y) At night, I just uploaded a recipe from the French bread forum to HP - great result! As I expected in comparison with the "native" recipe for HP - you need to put less water and more yeast. I measured the "native" measuring cup on the scale for liquids, exceeding + 20ml, that is, on two glasses to the already excess amount of water in the recipe + 40ml. A side effect of experimenting with unbaked bread + 3kg in 3 days fighting for the truth.

Good day! I bought a Philips 9046 bread maker. Five unsuccessful attempts to bake bread. The brick turns out damp and with flour residues. I came to the forum, I hope I will learn.

For a quick result, take any popular recipe from the forum! I managed! And the fact that in model 9046 there are jambs with ready-made recipes in the book is a shame ... but exactly until the first bread according to the recipe from the forum is obtained !!!!

My wife and I bought such a stove. Now I master it myself with great interest.
So the first results. The baking did not work out - in the process of cooking, I added finely chopped cheese. Didn't get up and baked. Darnitsa bread - it turned out quite well. But rye with leavened wort came out with a bang. I did it twice - the second time it turned out even better. Added ground coriander and caraway seeds. But! Yogurt is the best. Just a great drink! He took ultra-pasteurized milk - every time with different fat content - experimented. In my opinion, fat content above 3.5 is not needed. The yogurt turns out to be quite thick. After cooking, add raisins or jam. Delicious.
Now about the stove itself, I am completely satisfied with it. I didn't smell any plastic. It is not noisy, and the signal is low. Therefore, I do not understand the complaints of some colleagues. Maybe I got this? Now I'm making white bread like Italian, I follow the recommendations that I read on this forum. I realized that baking is not easy, but mastering it is quite acceptable.

[Olga Ch.]

Olga Ch., Please read # then here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=33.0 with questions.

Thanks, everything turns out well. Can you tell me the recipe for some sweet cake?

Olga Ch. Tell me, what recipe is French. bread on the site in question? can I have a reference? and on what mode to bake in our bread maker? In HD9046, which mode is the main one?
Thanks in advance for your reply!

Good day! French on sparkling water https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1755.0
found in the library "The simplest bread (by models of bread makers)" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=499.0
the mode is French bread, the crust is dark.
Main mode? For wheat bread - "white bread", for rye - "Borodino bread"

[Olga Ch.]

Olga Ch., thank you very much!
I went to the page "The simplest bread (according to the models of bread makers)", but our Philips model is not there, so I was embarrassed.

Good day! We bought a Philips 9046 bread maker in Biel. They began to operate immediately. Yogurt is very tasty, but really for the thickening it is necessary to add more than 50 ml for the sourdough. We decided to try French, it didn't work out - a very strong smell of yeast, solid, I had to throw it away ... I baked it according to the recipe for beginners on button 1 - nothing was wrong, but the top fell and remained white, Yesterday I baked it on express baking - the best the option turned out, but the top fell anyway. I think - really add a lodge of 2 flour when forming a bun. And I definitely help to mix it during the first kneading - for the first time the flour remained in the corners of the mold. We will experiment, because the bread is still very tasty

And about the smell of plastic - we do not feel it, and there is no noise .. everything is normal ... only now I want a good top

I, too, do not always top the top. Often the dome collapses. I think it has something to do with the colder environment at the top. I use the stove as much as possible. Sometimes I make two breads a day, and put it on yogurt at night. I prefer to make Borodinsky with various herbs additives and sweet pastries. Her wife is very fond of. We haven't bought bread in the store for a month and a half. Everything in the stove suits. I would like to try to make something like a cupcake, from shortcrust pastry, but I could not find a recipe. Maybe someone will share their own, I will be grateful.

I've been trying to bake at least something edible for a month. I changed the flour. I changed the yeast. I tried different programs. The bread turns out to be concave, not baked, it smells not like bread but yeast. I threw out a total of 500g. rye, 500g. whole grain and 10kg. wheat bakery flour. The husband refused to eat it. It turns out only yoghurt (with strict observance of the rules: 1. Sterilized jar 2. Ultra-pasteurized milk. 3. Starter culture - yoghurt made from pasteurized milk (not whole milk)).
The jam turns out.
The dough (program 10) does not keep its shape, spreads, does not rise, no matter how much the proportions did not change.
All recipes in the brochure are UNSUFFICIENT.
I will sell it
This is my first bread maker. Very disappointed.

Before throwing out your x / oven, start your acquaintance with baking from here:
The bread did not work out again, I did everything strictly according to the recipe. What can be wrong? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146942.0
UNDERSTANDING BREAD IN HOMEMADE BREAD #
The simplest bread (according to bread machine models) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=499.0

Just read very carefully, if you have questions, ask in the relevant topics

[YUTAnya]

YUTAnya, try yogurt bread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=74979.0
... Liquid can be measured with anything other than a measuring glass of a bread machine. Mode-№2 - Quick baking of white bread. Whole grain flour works well. If near the end of the first batch the dough is liquid and actively sticks to your fingers, add flour with pinches (more than 2 tablespoons will definitely not be needed). Good luck! Butter bread in our HP is better. And you will never bake a sliced ​​loaf in it. Lean wheat bread without baking will turn out "gray" or "rustic". But the lean "Borodinsky", "Riga", etc., she can bake remarkably, recipes need to be taken from the forum, and ingredients must be looked for throughout the city.

Do not discard it at all! figure out what's what. Some things don't always work out for me. For example, sometimes the dome falls off when baking white bread. I would venture to suggest that your failures are due to the wrong ratio of flour and moisture. This ratio is always chosen experimentally. You just need to carefully monitor the shaping of the bun - when kneading. In my opinion, it is more difficult to bake Borodino bread than white bread.

I've been trying to bake at least something edible for a month. I changed the flour. I changed the yeast. I tried different programs. The bread turns out to be concave, not baked, it smells not like bread but yeast. I threw out a total of 500g.rye, 500g. whole grain and 10kg. wheat bakery flour. The husband refused to eat it. It turns out only yogurt (with strict observance of the rules: 1. Sterilized jar 2. Ultra-pasteurized milk. 3. Starter culture - yogurt made from pasteurized milk (not whole milk)).
The jam turns out.
The dough (program 10) does not keep its shape, spreads, does not rise, no matter how much the proportions have changed.
All recipes in the brochure are UNSUFFICIENT.
I will sell it
This is my first bread maker. Very disappointed.

I disagree about the inadequacy of the recipes in the brochure. At first, too, not everything worked out for me, I found a solution, bought an electronic scale and everything works out. I try, experiment .. I take 1 recipe as a basis and change the water to milk or kefir, or brine .. I add raisins, cherries, cheese ... Everything turns out perfect, I especially liked mode 5, but here it is without experiments, please. I changed the water for milk, the bread was not baked, it came out too weak. And according to the original recipe, an airy, soft miracle came out.
I also noticed that you need to add a little more yeast, half a teaspoon, but more. Well, of course, we keep an eye on the kolobok, the flour is really different.

Another interesting thing I noticed is this. For Borodino bread, you need more yeast - about 9 grams. and for white (baking) less than 5-6 gr. Again, different brands of yeast behave differently. I try to buy the ones that I like best.

[Bread maker Philips HD 9046. Photo review]

Bread maker Philips HD 9046. Photo review

The packaging is very good. Eco-friendly clips inside the box. The stove itself is wrapped in two films (one of them is shock-absorbing). Everything is sealed / sealed so as not to scratch.



On the box there is a brief instruction in the form of pictures


Stove inside


Bucket



Viewing window


A glass for yogurt. Side notch up to 1 liter, step 50ml


A glass for yoghurt, set in a bucket. This is exactly how, according to the rules, yogurt should be fermented.


Measuring glass, spoon. Spatula and hook for extracting hot buckets and spatulas. The quality of the plastic is good. All plastic products are PP5


Scapula. The coating of the bucket and paddle is fairly dense. Inspires confidence



The control panel is very conveniently located




In general, the bread maker is very compact size, just a baby compared to the inflated Panasonic. Comparable in size with a 4-liter thermopot.

Noise level when mixed, medium. And here signal sound loud - can be easily heard from another room. Personally, I would like to be quieter (but this, of course, is already personal preference).

Odor I didn't feel any special. Light smell of new technology. At the first heating, there was no significant burning smell at all.

The box contains a certificate of conformity for this bread maker and an appendix to it


The instruction, of course, leaves much to be desired - well, very briefly. Here is a tablet from the recipe book

The bread maker attracted, of course, "Manual" mode... I really want to try it for sourdough bread. I'll try to bake it tomorrow.
And today, first of all, I drove this regime to a minimum without a bucket. By the way, here are the possible settings for this mode:

Knead 1	0:08-0:16
Prover 1 (rise 1)	0:20-1:00
Knead 2	0:10-0:25	(beep before the second batch)
Rise 2	0:05-2:00	(heated, warm-up for 1 minute 5 minutes before the end of the stage)
Rise 3	0:00-2:00	(heated, no wrinkles)
Baking (bake)	0:20-1:18
Keep warm	0:00-1:00

This mode is suitable for proving and baking sourdough rye bread, since there are no unnecessary kneading.

I was just looking for just such a bread maker How fortunate that Philips offered this model to me for testing
Reason for editing: correction of the plate for individual mode