Bread maker Philips HD9046 - reviews and discussion

[Kulich on the "Kulich" mode]

Kulich on the "Kulich" mode



Algorithm of the program:

1 batch			8 minutes
1 proofing			9 minutes
2 batch			13 minutes
2 proofing			30 minutes
bakery products			60 minutes

As you can see from the table, this is a short bread baking mode. During the second batch, there is no sound signal for adding additives This surprised me very much - in all modes that I experienced before (even on French bread), there is a sound signal for filling, but on "Kulich" there is no, namely, for cake it is like times very much even needed. Well, the fact that the reduced mode does not give the butter dough (and this is exactly what the cake dough is) rise well in 30 minutes. In general, it is for muffin that I would not use this mode. It is more suitable for those who need to bake wheat bread very quickly (in 2 hours).

[quick modes]

Well, now, since we're talking about quick modes, I'll tell you about two more.

Mode 2. Fast baking of white bread
Algorithm of the program (weight 1000g, medium crust):

1 batch			14 minutes
1 proofing			10 minutes
2 batch			16 minutes			sound signal after 6 minutes from the start
2 proofing			20 minutes			5 minutes before the end one minute workout
3 proofing			55 minutes
bakery products			55 minutes

The whole mode lasts 2 hours 50 minutes

For comparison, I will repeat the plate of the "White bread" mode
Algorithm of the program in the "White bread" mode (cycle for 1000 g, crust color "medium"):

1 batch			15 minutes
1 proofing			45 minutes
2 batch			15 minutes			beep 5 minutes before the end
2 proofing			55 minutes			5 minutes before the end one minute workout
3 proofing			55 minutes			last 39 minutes heated
bakery products			55 minutes

The whole mode lasts 4 hours

That is, in the reduced mode, the bread will not be as lush as in the main mode (the proofing time is reduced), but it will be ready by an hour faster.

---------

And another very abbreviated mode is mode number 6. "Express baking"
Algorithm of the program:

1 batch			4 minutes
2 batch			8 minutes
3 proofing			18 minutes
bakery products			28 minutes

In general, the mode lasts 58 minutes

Honestly, I don't even know what can be cooked / baked in this mode. Many bread makers have these express modes, but every time I wonder what they are for.

Since I can't say that I was happy with the first cake, so one more cake ...

Kulich in the "Sweet baking" mode



Algorithm of the program (weight 750g, medium crust):

1 batch			10 minutes
1 proofing			45 minutes
2 batch			20 minutes			in 10 minutes from the beginning of the sound signal
2 proofing			15 minutes			5 minutes before the end one minute workout
3 proofing			60 minutes
bakery products			57 minutes

In general, the mode lasts 3 hours 22 minutes

This mode is ideal for baking muffins, including Easter cake. I am very happy with the result on this mode.

That's what kind of tree sticks, full of all kinds of bread makers, but this one is not. And I want it, or rather I WANT it.
And I want cake. And my size, there is no happiness in life. I watched some video on YouTube, so they said a modification for Russia.

Or maybe Philips has some kind of analogs in Germany?

I barely found a bread maker from this company, but a different one. I don't want that.
I've been looking for a long time, nothing has sunk into my soul, but this one has sunk.
On the other hand, wanting it is so entertaining, you read, search, dream. While I dream.

Well, if you really want to, then you can do the same with the stove as with the multicooker

Well, if you really want to, then you can do the same with the stove as with the multicooker

You can, but not quickly.
How much does she weigh ?? We ourselves will not go soon, and it is difficult to ask someone to carry something heavy.

Gross weight is almost 7 kg, without a box a little more than 5 kg.

Manna, thanks.
The weight is decent, hardly anyone will drag it in their hands, it's hard, and 7 kg of overweight, mmmm ....... Yes, it is unlikely that it will work, well, I'll wait, or when we go, or I'll waste it, or something will appear here.

I bought such a bread maker as a gift, they brought it yesterday. Outwardly, I liked it, it is so small and compact compared to others, I even have a larger cartoon. Manna I wanted to know, but the lid doesn’t snap into place, it just goes down and that's it. Or I have a marriage and need to change.

[Elena]

Elena, the lids of the bread makers do not snap into place. They just go down. So this is not a marriage, don't worry

Manna, thanks for the answer, otherwise I’ve already worried, I don’t have a bread maker, only my mother has it and she snaps into place.

No, no, do not worry, many, very many bread makers do not have latches on the lid. It is there and to nothing

[Whole Grain Bread Mode]

Whole Grain Bread Mode

Algorithm of the program (cycle for 750 g., Medium crust color):

1 batch			10 minutes			mixing starts 30 minutes after the start of the mode
1 proofing			30 minutes
2 batch			20 minutes			in 10 minutes from the beginning, a sound signal
2 and 3 proofings			90 minutes
bakery products			60 minutes

Whole grain rye bread




The algorithm of the program in this mode provides for long-term proofing without kneading. This algorithm is good for rye bread. In this case, proofing takes place with heating. All this allows whole grain rye bread to rise in this setting before baking. The lid is cracked due to lack of moisture. A softer dough could be kneaded.
I tried to bake in this mode whole grain wheat bread (2/3 whole grain flour and 1/3 grade I flour). Proofing for such bread was too long. The bread stood and fell during baking



Tried and wheat-rye bread (1/4 whole grain rye flour, 1/4 peeled rye flour, 1/4 whole wheat flour, 1/4 grade I wheat flour). This bread also turned out to be a lot of proofing without heaving, the bread stood and fell a little during baking





I think you can use the White Bread setting for whole wheat bread. But you have to try

[Whole Wheat Bread]

Whole Wheat Bread on the "White bread" mode

Algorithm of the program in the "White bread" mode (cycle for 750 g, crust color "medium"):

1 batch			15 minutes
1 proofing			45 minutes
2 batch			15 minutes			beep 5 minutes before the end
2 proofing			55 minutes			5 minutes before the end one minute workout
3 proofing			55 minutes			last 39 minutes heated
bakery products			50 minutes

I baked such bread (450 g of wheat flour / 2 parts of whole grain and 1 part of I grade /) twice:
1. On kefir and 1 ³ /₄ h. l. dry yeast

2. On drinking yogurt and 1.5 tsp. dry yeast


The "White bread" mode is suitable not only for wheat flour of the highest, I or II grade, but also for whole grain

[my conclusions based on the results of testing the Philips HD9046 bread maker]

So, my conclusions based on the results of testing the Philips HD9046 bread maker

The Philips HD9046 bread maker has unusual interesting design with a conveniently located control panel, small dimensions, and looks very petite in comparison with stoves of a similar volume of a bucket.

IN complete set This model, in addition to a measuring cup, a hook for removing a spatula from bread, a measuring spoon, which is traditional for bread makers, includes a container for fermenting yogurt in a 1 liter bread machine with a screw lid. All plastic products are marked PP5, the quality is very good (smooth surface, no flaws, notches, etc.).

The bucket and spatula have a fairly resistant coating, during testing (4 weeks) it did not change a little.

No extraneous odors the bread maker did not. When unpacking, there was a smell of new technology, but it was insignificant and disappeared completely within a couple of hours. At the first heating, there were no burning odors.

Noise level when mixed, medium. There is a slight hum when mixing with the lid closed, it disappears if you slightly open the lid.
The alarm sound is loud - can be easily heard from another room.

Breadmaker has 14 modes:

1. White bread... The mode is intended for baking yeast bread with wheat flour. The mode lasts 4 hours.
Algorithm of the program in the "White bread" mode (cycle for 1000gr, crust color "medium"):

1 batch			15 minutes
1 proofing			45 minutes
2 batch			15 minutes			beep 5 minutes before the end
2 proofing			55 minutes			5 minutes before the end one minute workout
3 proofing			55 minutes			last 39 minutes heated
bakery products			55 minutes

The bread maker does an excellent job of kneading, proving and baking wheat yeast bread in this mode. The main thing is not to reduce the amount of dough much less than the declared one, so as not to brown the bread on baked goods. On the second batch, there is a sound signal for adding additives to the dough.

2. Fast white bread... This mode is intended for accelerated baking of yeast wheat bread. In this mode, the proving time is reduced, because the bread will be somewhat denser than in the "White bread" mode
Algorithm of the program in the "Fast white bread" mode (cycle for 1000 g, crust color "medium"):

1 batch			14 minutes
1 proofing			10 minutes
2 batch			16 minutes			sound signal after 6 minutes from the start
2 proofing			20 minutes			5 minutes before the end one minute workout
3 proofing			55 minutes
bakery products			55 minutes

The whole mode lasts 2 hours 50 minutes

3. Borodino bread... The mode is intended for baking rye yeast bread.
Algorithm of the program:

1 batch			10 minutes			mixing starts 30 minutes after the start of the mode
1 proofing			30 minutes
2 batch			20 minutes			in 10 minutes from the beginning, a sound signal
2 and 3 proofings			90 minutes
bakery products			60 minutes

The bread maker does a good job of baking yeast rye bread. The algorithm of the "Borodinsky Bread" mode program is quite competently drawn up - there is no unnecessary kneading between 2 and 3 proofings - this is a big plus for rye bread. Another would be to do without the second batch ... Or reduce it to 5-10 minutes ... just to fall asleep and mix additives ... then it would be an ideal in general.
This setting works well with rye and wheat bread.

4. French bread... This mode is intended for baking French bread (sugar free on wheat flour).
Algorithm of the program (750gr, Medium):

1 batch 14 minutes 1 proofing 25 minutes 2 batch 16 minutes in 10 minutes from the beginning, a sound signal 2 proofing 35 minutes 5 minutes before the end one minute workout 3 proofing 70 minutes bakery products 70 minutes

The algorithm of the program is built very competently. The result is a very tender, porous, light bread

5. Sweet pastries... The mode is intended for baking muffins (dough with an abundance of sugar and butter).
Algorithm of the program (weight 750g, medium crust):

1 batch			10 minutes
1 proofing			45 minutes
2 batch			20 minutes			in 10 minutes from the beginning, a sound signal
2 proofing			15 minutes			5 minutes before the end one minute workout
3 proofing			60 minutes
bakery products			57 minutes

In general, the mode lasts 3 hours 22 minutes
The mode turned out to be ideal for baking muffins, including kulich. I am very happy with the result on this mode.

6. Express baking.
Algorithm of the program:

1 batch			4 minutes
2 batch			8 minutes
3 proofing			18 minutes
bakery products			28 minutes

In general, the mode lasts 58 minutes
Honestly, I don't even know what can be cooked / baked in this mode. Many bread makers have these express modes, but every time I wonder what they are for.

7. Gluten-free bread... This setting is for gluten-free yeast bread.
Algorithm of the program (cycle for 750gr):

1 batch			12 minutes
1 proofing			30 minutes
2 batch			11 minutes			sound signal after 5 minutes
2 and 3 proofings			63 minutes			at the very beginning, a minute workout
bakery products			45 minutes

If you need to remove the scapula, then you need to do this at the beginning of the second proofing (there will be no more kneading)
The kneading does not take place immediately (after 30 minutes from the start of the program). The algorithm is very well chosen: first, a long kneading, and after a long proofing, allowing such bread to rise. On the second batch, there is a sound signal for adding additives to the dough.

8. Whole grain bread
Algorithm of the program (cycle for 750g, medium crust):

1 batch			10 minutes			mixing starts 30 minutes after the start of the mode
1 proofing			30 minutes
2 batch			20 minutes			in 10 minutes from the beginning, a sound signal
2 and 3 proofings			90 minutes
bakery products			60 minutes

The algorithm of the program in this mode provides for long-term proofing without kneading. This algorithm is good for rye bread. In this case, proofing takes place with heating. The kneading does not take place immediately (after 30 minutes from the start of the program), which allows the whole grain flour to absorb liquid before kneading. All this allows whole grain rye bread to rise in this setting before baking.
For whole wheat bread or rye-wheat bread, the proofing without kneading is too long, because the dough stops standing, and the dome collapses during baking. Whole wheat wheat can be baked on the "White bread" mode

9. Yogurt... This mode is intended for fermenting yoghurt in a special container included in the kit. The container is installed in a bucket without a spatula. The temperature in this mode is kept around 38 ° С. Very good temperature - there will definitely not be overheating.
In addition to fermenting the yoghurt in this mode, you can thaw the butter for the bread before adding the remaining ingredients. It turned out to be very convenient. The mode lasts 8 hours.

10. Dough... The mode is intended for kneading yeast dough. The algorithm of the program of this mode involves proving to rise yeast dough:

1 batch			10 minutes
1 proofing			0 minutes
2 batch			12 minutes			In 5 minutes from the beginning of the second batch, a sound signal
2 proofing			23 minutes			5 minutes before the end of the 2nd proofing, one minute workout
3 proofing			45 minutes			Last 23 minutes heated proofing

The dough mixes well and has time to rise. And after that the dough can be cut into pies, pizza, flat cakes, etc. During the second kneading there is a sound signal for adding additives to the dough.

11. Unleavened dough... The mode is intended for mixing unleavened dough. Convenient for puff pastry, dumplings, pasta dough, etc. The mode lasts 18 minutes. During this time, the dough is well kneaded.
Algorithm of the program:

1 batch			3 minutes
2 batch			15 minutes

12. Kulich... This mode has a shortened proving program, so the cake may not rise to the full.
Algorithm of the program in this mode:

1 batch			8 minutes
1 proofing			9 minutes
2 batch			13 minutes
2 proofing			30 minutes
bakery products			60 minutes

As you can see from the table, this is a short bread baking mode. During the second batch, there is no sound signal for adding additives. This surprised me a lot - in all modes that I had experienced before (even on French bread), there is a sound signal for the bookmark, but on the "Kulich" there is no, namely for the cake it is very much even needed. Well, the fact that the reduced mode does not give the butter dough (and this is exactly what the cake dough is) rise well in 30 minutes. In general, I would not use this mode for muffin. It is more suitable for those who need to bake wheat bread very quickly (in 2 hours).

13. Jam... The mode lasts 1 hour. The first 15 minutes is intensive stirring without heating (apparently, for stirring sugar), and then light stirring with heat. In this mode, it is convenient to cook confiture, preserves or jam and not be afraid that something will burn. Of course, the jam may not have time to cook in 45 minutes, but you can start the mode more than once ...

14. Individual... In this mode, it is possible to set the time for each stage of bread preparation. This setting can be used for sourdough bread.
Algorithm of the program in 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

If you need to bake sourdough rye bread, I recommend removing the spatula after the first batch so that the bun is not damaged during the next kneading and kneading.

Overall bread maker made a very good impression... She can do a lot and does it very well. Of course, there are small nuances, as in any technique ...
For example,
1. In my copy there are stains on the inside of the case with an unclear nature. In the process of testing, their state has not changed at all.
2. A rather tight mechanism for fixing the bucket in the body of the bread machine, and purely on sensations, the interaction of the metal in the drive when turning / fixing is unpleasant.
3. I would shorten the second batch on the "Borodino bread" mode, and mark the "Kulich" mode as reduced (so that there is no disappointment from the cake among users - not everyone will guess how to bake the cake on the "Sweet Pastry" mode), but if it really is for Easter cake, it would add a beep on the second batch. And I would also note in the instructions / recipe book that the "Whole grain bread" mode is for rye bread (so that there are no disappointments with the failed whole wheat wheat dome in this mode).

These are, perhaps, all the subtleties that I noticed during testing the Philips HD9046 bread maker.

I am very pleased with the bread maker and the baking results in it too

Mannyash, such a conclusion is detailed !!
And the smiley with HPeshka, so generally fly away !!
I want this too, but with my SVeshka)

Manna Your conclusion fairly accurately reflects all the operating modes of the stove. I really liked the accompanying video baking processes. Thank you for your good comments and advice. I'm also very pleased with my stove, I'm going to experiment with manual mode settings.

Thank you for appreciating my work. I hope that my work will be useful to someone

I just thought ... This bread maker does not have a simple baking mode. And since the purpose of the "Express Baking" mode is not entirely clear to me, it could be replaced by simply baking with the ability to adjust the time. It would be perfect

Hello everyone, a couple of days ago we bought a Philips bread maker, it looks very unpretentious, I chose it because the bowl is with a ceramic coating, and it seems like the reviews were nothing.
The first time they decided to do everything not according to the recipe, and nothing happened. The second time they made white bread according to the recipe, I literally added a couple of beds of flour and immediately everything turned out great, and the propexa rose. Only it turned out to be porous, I like softer and denser, I read here that someone wrote that it is necessary to add milk instead of water and everything will be fine.
It's a pity of course that there is no baking function.
We tried to make yogurt, but it didn’t work, because we had to take ultra-pasteurized milk, but we took the usual one and didn’t boil it. So let's try one more time.

chose her because the bowl with ceramic coating

The coating of the bucket is non-stick and resistant. Such a coating is much more convenient to use than a "ceramic" one. "Ceramic" coating has nothing to do with ceramics, it is easily covered with cracks and chips upon impact, it must be washed very carefully so as not to cossify the pores (otherwise it will quickly begin to stick) ... in general, it is more difficult to clean with "ceramic" coating than with non-stick, and the issue of environmental friendliness of this coating is very conditional. But advertising certainly does the trick

I like this oven But the baking mode, of course, is not enough

Manna, I mixed something up, the instructions say an aluminum alloy, but nothing about ceramics, strange, I kind of thought it was a ceramic coating. After the purchase, I accidentally cut the agitator with a knife, and very easily, I did not even notice when I was cutting bread, at first I did not understand that the agitator was removed with a hook, now I have a mixer with an aluminum gap
And she also kneads dough very well, I have already made dough for pizza, dumplings, this is a fairy tale.

[lgs]

lgs, do not worry. A couple of years ago, I also cut a shovel at a Panasonic - I forgot that it remained in the bread. When baking, I always remove the spatula, in all bread makers. If the coating does not crawl further, then it's okay

Thank you calmed down. I would like to bake some super airy bread in this oven, do you know this recipe?

Such I do not like?

I want it to be so airy and the crumb to come off in a piece, in bakeries they probably add baking powder or something else, that's why they have it so soft and lush. And if you add baking powder to the yeast, you can get

Improvers (all kinds of chemistry) are added in bakeries. The crumb in French bread is very tender Try it Better with milk

Manna thanks for the answers, I will experiment and I will definitely do it with milk, I looked at the forum and in the net, the crumb on milk is what I need

Manna, and if you add whey or curdled milk instead of water, will you get bread?

Of course it will. It will be even more magnificent if you add sour milk. The serum will be a little more rubbery.

good site, I'm reading, a lot of information, everything is very clear, I didn't think that I would ever be interested in baking, thanks to the bread maker))))

The girls baked yesterday according to the program White bread, bread on the unsuccessful yogurt, my husband put it twice and curdled milk, they did it, everything was exactly according to the recipe, instead of water, this sour curdled something of flour is just right next to it, because the liquid is thicker than water, you didn't need to add flour, the recipe is perfect.
The bread turned out to be insanely tasty, a bit sour, soft, I added a little caraway seeds, put a crust number 3, and the smell of mmmmm ...

Yesterday, according to the recipe book for the stove, I baked French bread, maybe the bun was wetter than necessary, but the bread itself was half the size of the usual one, the top was well puffed up and cracked, but there were no voids, the bread turned out to be dense and salty.
What's wrong or is it all right? I thought the bread would be more fluffy

[lgs]

lgs, I posted a recipe and a video with French bread (I gave you a link to it), HERE IT IS, HERE IS THE PRESCRIPTION to him. I never use books with retrospectives to technique - there are often "jambs" there. Regarding your recipe from the book, I can’t say - I don’t remember the recipe, but I don’t even find the book now, even There are many recipes for French bread on the forum - use them

Yes, I remember, thanks, I just decided to first try to make a recipe from a book, I thought maybe someone did

Hurray, yesterday I finally got real yogurt, on the third try, so homogeneous, viscous, I'm in shock myself.
So what it took:
1) 900 ml. UHT milk at room temperature, the warmer the better
2) 150 gr. yogurt, bought locally, it has a shelf life of 7 days, also at room temperature
3) almost two tbsp. tablespoons of sugar
All this was whipped at a slow speed with a mixer.
I washed the yoghurt bowl well with dish liquid and poured the whole mixture into this container and it took me exactly 8 hours to prepare it.
The consistency is just perfect.

For the first time they made it with ordinary milk, it just turned out like sour milk, peeled off from the soup.
The second time, like in this recipe, only half a jar of yogurt did not beat with a mixer, it turned out not very good, with lumps, crumbled.

I wonder if you can immediately add bananas or strawberries to the preparation of yogurt, or the yogurt will not work?

[lgs]

lgs, when fermenting yogurt (and any other fermented milk), if you want to get a pure culture, you can not add anything except milk and ferment. Everything (container, spoon) that comes into contact with yoghurt must be sterile so as not to introduce foreign microorganisms into the yoghurt, which will multiply intensively in favorable conditions. In this regard, you should not add sugar, fruit, jam, etc. to yogurt. All this can be added after fermentation and maturation in the refrigerator before direct consumption. If you plan to feed the children with yogurt, then it is better to choose a pure culture as a ferment - special. starter cultures from a pharmacy (Lactin, Vivo, Evitalia, etc.).

To make the yogurt dense, it is better to take fatter milk. It is not necessary to boil ultra-pasteurized first, everything else needs to be boiled and cooled to a temperature of 38-40-42 ° C (depending on the leaven). If the temperature of the milk when mixing the starter culture with milk differs from the indicated one, then the yoghurt may turn out to be stringy, therefore it is better to heat UHT milk to the specified temperature.

In order for the yogurt to ferment evenly, the starter must be thoroughly mixed with milk.

This is short, but you can read in more detail specialist. Topics on this forum.

I made jam for the first time in my bread maker:
250 gr. red currant
250 black currant
1 tbsp. a spoonful of lemon juice
300 gr.powdered sugar (I read that it is better to make powder so that sugar does not scratch the surface)
And set the program Jam and cook it for an hour.
It turned out beautiful, separate currants, very tasty, but liquid, you need to add gelling powders next time

Oh, well, of course, liquid ... In one hour you can add a little pectin or agar.

Good day.
Can you please tell me, can Philips HD9046 knead the dough so that you can bake a baguette later?

[Gauranga]

knead the dough so that later bake a baguette?

Gauranga, the question is not entirely clear. How exactly to knead the dough? You cannot bake a baguette in this bread machine. You can knead the dough in a bread machine and bake in the oven.

Manna, yes, that's what I mean. Knead in the oven, form a baguette, bake in the oven.
And on which program to knead?

Manna, if I may, another question.
Do you have experience with Brand 3801?
If there is which HP did you like best, Philips 4609 or Brand 3801?

my wishes from HP are as follows:
- rye / borodinsky,
- coarse grinding,
- baguettes,
- in the future, sourdough bread (either in a separate program, or the ability to program the time),
- dough for pizza / dumplings / patties, etc.

Now I'm choosing between Moulinex OW613, Philips HD9046, Panasonic SD-ZB2512 / 2511, Brand 3801.

[Gauranga]

Gauranga, you can knead on the "Dough" mode.

No, there is no experience with Brand 3801. But I know that the 3801 is more maneuverable than the 9046 (for example, you can skip any of the steps with manual settings).

I tried to automate the process of baking sourdough bread, but nevertheless I returned to the fact that it is more convenient to knead the bread first, and then look after the proofing and bake when this particular bread came up, and not when the program stipulated.

The 9046 does not have a simple bake mode.

If I chose the first bakery, I would have stopped at Panasonic (that's how I did it), but I bake rye in a bread maker, and if I bake bread in the oven, then absolutely any bread maker is suitable for kneading dough

I have two disorders with this HP:
1. When baking, the bread lid falls through (made from the ready-made mixture). I read Admin's answer about this, I did everything right ... In general, I only make dough in HP, but I bake it in an AF or mini-oven
2. I made pizza dough (yeast and honey in the recipe). I had to leave before the end of the program, came back three hours later. The dough smelled very unpleasant, I had to throw it away. And the non-stick coating slipped on the bowl and the stirrer ((((What to do? Which buckets are compatible with Phillips or is it possible to restore the coating in NEC? I wrote to them, but there was no answer.

[Anna]

Anna, very sorry for the bucket. Yeah, that happens with the honey coating. A new bucket can be ordered from Philips Service Center. Restore in NEC ... They restore on bowls, but I haven't heard anything about buckets. Maybe they do.

Alas, I did not know that this happens from honey (((While using this.
Buckets in NEC do not (((((
And with what HP can the bucket be compatible? Like philips hd9045 exactly the same?

I don’t know which others are compatible.

[anna_k]

anna_k, take your bucket and go to an electronics store, and try on a bucket for a bread machine.
In general, call the Philips service and order a new bucket, if possible.

Yes, this cannot be from honey, because I always baked bread with honey in my oven, and instead of sugar I added honey.
And the bucket is like new.
Hurry, in it you have a marriage with a bucket.

[Mashun]

Mashun, do you remember the story when the honey coating in the air fryers peeled off? Recently, Marisha had this - her husband baked a duck with honey.