Bread maker Oursson BM0800 - reviews, recipes, advice, discussion

[🔗]

Maximum baking weight, g 750
Management Electronic
Number of automatic programs 10
Cooking program JAM Yes
Baking sizes M / L
Crust Color Adjustment Function Yes
Delayed start up to 13 h
The function of keeping baked goods warm, min 60
Kneading Yes
Product height, mm 348
Product width, mm 255
Product depth, mm 380
Product weight, kg 4.8
Max power consumption, W 580
Country of origin China
Price - 3000 - 4000 rubles.

INSTRUCTION - 🔗

Purpose of programs 🔗

Description of programs 🔗

The instructions seem to say that the depth is 280 mm.
Pts size is important to me

And now, dear owners, respond, how is she?
I am planning to buy such an oven for baking sourdough bread.

Good day everyone. I ordered this stove, it will come to the room on the next page. week, so I'll unsubscribe after "fitting"))

Yesterday my husband bought me this miracle. I'm sitting here. studying. Who already enjoys RESPOND !!!!

Yesterday my husband bought me this miracle. I'm sitting here. studying. Who already enjoys RESPOND !!!!

Do not run around with one question on all topics, you will be heard in one and answered. I answered you here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=170752.0

[Dedicated to everyone who thinks about buying a Oursson BM0800J oven.]

Dedicated to everyone who thinks about buying a Oursson BM0800J oven.



I bought it today as a temporary replacement on the way to Panasonic from stink-LG (I write about it here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=2391.120) (forgive me the owners of LG, who are more fortunate than me). I contacted the consultants on the official Oursson website, where they assured me that the oven does not emit any nasty smells from anywhere. (For me this is very important, because I don't feel like eating bread with a chemical taste). I ordered, however, in the M-video, since I do not live in Moscow.

They brought it. Unpacked ... a pungent smell hit my nose. The courier remarked rudely that all (?) New equipment smelled like that. It was necessary to refuse to buy at this stage, but I began to convince myself that everything was imagining to me (couldn’t they have misled me on the office website?).

I looked inside. I made sure that all parts that drive the mixer are made of metal. (In contrast to the plastic "filling" LG).


There was almost no smell inside. But it smelled from the vents:
very caustic, although not to say that much. She put the bread to knead. Already during mixing, the acrid smell of stove entrails intensified. When baking, the smell filled the entire room. On the second bake, history repeated itself. (Naturally, the bread absorbed the smell, since the lid is very loose against the body, and some of the ventilation holes are just under it.)

Now about the process of kneading and baking. Kneads normally. But! It seems that by reducing the program time, the manufacturers compensated for this by increasing the temperature during proofing. The window fogged up so that nothing was visible (LG did not sweat anything. In principle, its only drawback, as I now see, was that ill-fated plastic). When I opened it, a moist, warm stream of air burst out from inside. The roof of the bread did not rise in an even hemisphere, but bulged. (I baked according to proven recipes using the same ingredients). There was a feeling as if the bread was rising "from under the stick." At the end of baking, it turned out to be flat both times.

This is # 1


This is # 2

When kneading, it makes a noise (in-z-z, v-w-f), shakes, the bucket rattles. Heard from the next room. The signal is loud and corrosive-squeaky. The lid sits obliquely, condensation accumulates under it.After baking the second bread, the plastic was deformed in one place.


There is no more strength to describe: my mental wounds from two unsuccessful purchases cannot bear so much salt.

[E. V.]

E. V., I sympathize with your disappointment. If you smelled new technology, you should first run the oven in the Bake without a bucket mode, so that all the grease that might remain burnt out so that the bread does not absorb it during the first baking. Or maybe something is wrong with the yeast, maybe it's old or the manufacturer is not the same?

[manna]

manna, thanks for your feedback. I have watched LG and Oursson raise the dough. In LG, an even dough bun "swells" evenly, from heaving to heaving to the end, gaining the proper volume. In Oursson, the kolobok briskly "rushes" upward after each workout, swelling with bumps.

As for the ingredients: yeast from the same pack (I bake it fresh, it tastes better for me), flour from the same package, flour, yeast I measure on a scale, water is exactly in milliliters. Now I have baked white bread for testing again in LG using the same yeast (only they "aged" for one night, that is, they should have raised the dough worse), from the same flour. The difference is obvious:
today at LG

yesterday in Oursson

As for running it empty: inside the stove, around the glass, where the bucket is inserted, there is some kind of rubber rim that looks like a gasket.
I'm afraid it will melt. Or not?

[E. V.]

E. V. The rim is made of silicone, it keeps the temperature, but I would not use it without a bucket. The smell will go away by itself in a week or two.

fell in love with this bread maker at first sight, pretty, neat. having already ordered it, I read E.V.'s review and was a little upset. baked the first bread today. yes, when the dough was kneading, the bucket, of course, rumbled and she herself danced, the window really fogged up and you couldn't see what was happening inside. there were no foreign smells of plastic. in the end, the bread turned out, but with a crack at the top, that is, the top crust burst, but since this is my first bread, I was very happy about the result and the fact that the bread in general turned out to be tasty. perhaps if I had already used bread makers and could compare with something, I would also be unhappy and the minuses would overlap the pluses. but at the moment, I am very happy. of the pros: design, size, ease of use and price (just over two thousand).

Yesterday I baked bread from spelled and wheat flour 1: 1. it tastes like bran bread.

I will probably write here alone, but the stove makes me very happy. little smart girl. I bake bread so far only according to the recipes in the instructions. everything turns out. the only thing I noticed was that the roof was cracking in the main mode (probably more liquid should be added), and in the dietary mode the top was even. another bread, now wheat-rye-spelled

I am also thinking about this bread maker. I liked it with programs, there are only 10 of them, but in comparison with moulinex, where 17 programs:
these 10 include all 17 and the price is much lower for oursson.

[Olesya sun]

Olesya sun, to be honest, at first I bought into the look, I like the design of the Orson, and I am so into the multicooker. then I thought that xn was simple, the programs were only basic, and after reading more information about x / stoves, I decided that these programs would be enough for me. now I use two: basic and dietary, I tried French purely out of curiosity. but I haven't baked rye yet. all the others have not yet been tested, they are still in line.

Thank you

Something in our stores there are absolutely no bread makers that bake small-sized bread. My bread made from 400 grams of flour is barely eaten in a week. And in this one you can bake a small loaf. It is a pity that there are practically no reviews (a review about a sagging roof does not count,).
Where else can I see information about this stove (something I have no luck with HP, there was a little Saturn, I managed to throw out the shovel with the garbage, now Moulinex, suits everything in it, worked for two years and began to jam - it interferes, interferes and stops , the motor hums, and the blade does not interfere. I don't even know if it is worth repairing it or it is better to buy a new one).
I am looking for a small one, but there is nothing to choose from (my favorite Panasonic forum users do not even consider it, since such a whopper is not for my family).
The soul could not stand it, I need HP, but I don’t know about this topic, when someone comes in, made an order on ozone, tomorrow there will be delivery (there the price is now 2196.00 rubles, delivery is free).

[Galin]

GalinI hope you enjoy it. more reviews on the e5 website seems

[Galin, kiara-25]

I just bought such a bread maker yesterday. The choice was guided by the size of the stove, functions and price.
She baked bread twice - according to the basic and dietary recipes. I liked the bread in terms of taste, it is baked wonderfully.
Confused by two points. First, the viewing window fogs up. Secondly, the top of the loaf "sags". I measure all ingredients clearly according to the instructions. Why it happens?

Galin, kiara-25How are you doing with the top of the loaf?

[lvanag]

lvanagFirst, we study the topic #
We measure water with a glass, flour with scales, everything will be fine.

[sazalexter]

sazalexterI measure water and flour, as you advise. I will study the topic. Thanks for the link

[lvanag]

lvanag, the roof sagged once, I don't remember on which recipe, when I immediately put both sugar and salt into the whey from kefir. And the rest of the roof is normal, sometimes cracked. Well, this, as I concluded on this site, was from lack of water. According to the recipes from the instructions for HP, I never sagged.

Thank you, kiara-25, I will figure it out by trial and error

it was worth changing the yeast and the bread doubled

I have not gone into this topic for a long time, our regiment has arrived.
I have a conflicting impression of this HP. I like the design, the size, it's very light, I have to carry it, and it's very convenient.
But as far as baking is concerned, the recipes that I have always used before must be adapted. Something turns out, some does not, although in the previous HP I got all these recipes. I'm still adapting. I baked a curd bun on holidays, counted the recipe for 330 grams of flour, I had to pinch off part of the dough, otherwise the dough would run away through the lid, it would rise so much, but something else is unsightly. And I don't even understand what the reason is.
It seems that this HP needs its own recipes.

I think I coped with the problem of roof subsidence. I control the bun during kneading.
I bake a loaf weighing 500 g, I can't get more weight yet. It's not entirely clear to me how to calculate the recipe I use for more weight.
And for Easter she baked cakes and a cake according to recipes from a book. It worked out well. Liked.

but I'm still trying to adapt it for sourdough rye bread ... until it turns out something

[lvanag]

lvanag, I, on the contrary, all the time redo the recipe for a smaller quantity, multiply all the ingredients by 0.7 for example

Recalculation of the number of ingredients in the bread recipe. Help for beginners https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7646.0

And check according to the instructions, the optimal amount of flour in the bucket:
- put a little - the dough will spread throughout the pancake bucket and get low bread at the exit
- lay a lot - you will get an imperfect dough and trample out of the bucket, the quality of the bread will suffer

Thank you! Today I will try with a recount.

I registered specifically to intercede for the undeservedly offended model. I bought it to replace Kenwood and I'm very happy. Girls who want to take and have doubts - do not hesitate and do not listen to someone who does not succeed. It's just that not everyone is naturally friendly with yeast dough. Nothing smelled from the very moment when it was taken out of the box, it didn’t run anything empty and the bread turned out from 1 time. And I never bother with the accuracy of recipes, I pour everything "by eye". If suddenly something didn't work out - it's not the stove's fault, you just need to read the appropriate Temki for beginners. Good luck and bon appetit to everyone!

[Sonya-777]

Sonya-777, well done

Hello everyone! I also bought this bread machine. I liked the design, neat, beautiful. The oven has not yet baked, since I bought it literally today, I'm waiting for the evening, when I get home, I will try to bake bread))

[YuliyaMA]

YuliyaMA, Congratulations! for yeast bread - a good oven

Hello everyone! I also bought an Orsson VM800. This is my first bread machine and initially I wanted to buy the Moulinex Uno OW3101 Bread Maker (I even ordered it via the Internet, brought it, looked it up and refused). Thanks to Sonya 777, her review here decided my choice. I called the service centers of our city. this stove was not dealt with with breakdowns, maybe the model is new and the company is trying. Orsson VM800 really liked the design, neat, beautiful compared to moulinex, and the quality of the plastic is much better, but the functions are the same, very small. Baking basic, French, sour cream according to recipes from the instructions for HP already 6 times in different weights, the roof never sagged. In a small loaf according to the recipe, the French roof does not rise much, but it does not sink and does not affect the taste. Despite the short period of time, I already started experimenting by replacing water 50:50 with milk, adding to French sugar, and still everything worked out. Yes, about the size of the loaf! I have two men in my family (and I) and both love bread, but loaves of more than 750g are not needed, because such bread always wants to be eaten fresh and the loaves are enough for 2 days (the bread does not stale). And you do not need a large number of programs 10-12 is quite enough, because by choosing baking on 2-3 programs. After the readiness signal I keep it in the oven for 5-7 minutes, then I take it out and let it rest in a towel for another 15-30 minutes. The crumb crumpled 1 time, when they cut it as soon as they took out the loaf (in a very hurry). The kneader always remains in the bucket. In general, I am satisfied with the purchase.
Girls who want to take and have doubts - do not hesitate and do not listen to someone who does not succeed. It doesn't make sense to overpay for brands

I also bought such an oven, although I was inclined towards LG, but I do not regret the bread turned out the first time, but so far I try it on the main one. My people ask him what is wrong with vanilla and I say this is how his fresh bread smells like everyone likes it. Baking for the first time in my life. She is such a loaf of bread, they took the color of cherry.

And yesterday I baked on the fast setting with caraway seeds, but there was no caraway seeds: pard: put 0.5 tsp turmeric. and coriander 0.5 tsp, the bread tastes very much like Borodinsky. Only after baking should be taken out immediately, otherwise it immediately gives off moisture and the roof seems to have dropped slightly. But still, it was barely enough for a day;) now I'm baking one more, on the main mode, but water is 50% milk 50%. some say there are few baking modes for this one, but so far we cannot eat enough bread according to the recipe book)))))))))

I want to bake a blackie. Today I coated the mixer with oil over the drain. and she remained in the bucket of bread, a little bit there remained in the bucket. And you can bake bread without yeast here. Baking the largest volume, everything worked out well. and why does it smell like vanilla, although I don't put it to me, my husband keeps talking.

Good luck) tell me how it turned out, I have a stirrer every other time, and take into account the oil in the recipe or the coating (oil weight) with a separate weight goes

Dab a little on the mixer itself and the oil in the recipe by itself. Now we bought a ready-made mixture of Borodinsky pitch on the main program, I will unsubscribe and if I can throw off a photo.

Coat the mixer itself a little. and according to the prescription oil separately. Today I bought a ready-made one for Borodinsky, I'm trying it on the program Basic how to get it, I'll write it and if I get it, I'll throw it off.

baked something the picture does not work to throw off the top a little sagged but not critical the kneader remained in place and the hole on the bread is the color like gray bread and not like nigella

baked something the picture does not work to throw off the top a little sagged but not critical the kneader remained in place and the hole on the bread is the color like gray bread and not like nigella

The message box at the top has red line INSERT AUTHOR'S PHOTO INTO MESSAGE - click on this line and go to the photo gallery and then download the photo from the computer there, then take the link under the photo and insert it into the post where you want it in the text.

I don't know what happened

for those who cannot get bread, there is a nuance in our bread maker, we first weigh flour, then sift it)))

for those who cannot get bread, there is a nuance in our bread maker, we first weigh flour, then sift it)))

The weight of flour will never change, weigh it first or then Weight, it is WEIGHT even in Africa!

You can sift first, then weigh.
And you can first weigh, and then sift into a bucket.

The main thing is to knead the dough correctly, keep the flour-liquid balance

Thanks to Admin for not leaving us newbies unattended. I agree)) but once according to the instructions, so according to the instructions. Suddenly it will help those who can't get bread)))))))))))))): girl_curtsey: By the way, yesterday we baked bread and onions according to the main recipe, fried an onion and added additives to the dough at a signal, and then a couple of spoons flour to the right bun and everything worked out, really the onion gave additional sweetness to the trail. since we will put less sugar.

yes, here is our bread

here is our bread ........