Scarlett IS-525

Hello! So great is everyone talking about the 400 and 401. And I got the IS-525. I am tormented, rushing about, all in doubts. The fact is that I have a strange smell when I bake, though I've only tried it once. But it would be fine if only that, there was still smoke, the smoke was coming directly from the dispenser opening and ventilation holes. Maybe someone has the same model. Share how you worked at the first start. Has anyone had a similar problem ?? I doubt this is the norm. The cord does not melt, can the plastic of the stove itself be heated up ?? Please share a description of who has the baking process itself, what happens to the device?

Hello! I also have Scarlett, but 400. When I first turned it on, there was also smoke from the holes and there was a smell, but after the first baking, the smoke went away and the smell also gradually disappeared. But the bakery is under warranty, so don't worry. Try it a couple more times. If it doesn't stop, then repair it! By the way mine is already 1.5 years old. Satisfied, only the recipes are not hers, I did not like them. I take everything by weight, not in cups. Ask if anything. I have experience

I have such a bread maker ... IS 525 I don’t smell in it, but I don’t feel the aroma of bread either ... The breakfast bread (according to the recipe) baked perfectly, color, texture, shape and taste.
I was upset in it by the fact that there is no separate mode for kneading yeast-free dough (dumplings-dumplings) ...
I was also very upset by the shape of the dough mixer blade ... it (the blade) is on a hinge and can take both a vertical position (but not fixed and not stable), and a horizontal position ... and of course the blade under the weight of flour and kneading dough tends to fall - that is, to take a horizontal position, which affects the kneading dough as a whole ...
And the dough mode - yeast dough - did not please me either (there is no kneading of the dough), the recipe for the dough tested over the years by the LG bread maker and by hand, Scarlett did not cope ...

I read about this model, so I got the impression that it is very modernized. But judging by your description, these innovations only create problems. On the yeast dough mode, you can also make yeast-free dough. Just turn off the oven after kneading without letting the dough run. The fact that the scapula is attached in a strange way is, of course, not clear to me. This is the first time I've heard of this. As far as I know, all shoulder blades are mounted vertically. For baking in your Scarlett, you need to choose the bread recipes that are most suitable for this model. I took several recipes from this forum and some of them became "homemade". Like cheese bread or cottage cheese, for example. My son also has a baker, but Tefal. And we often share all sorts of new "recipes". He even developed a recipe for "black" bread himself. And yesterday, on Easter, we got it down to it :) True, not everything that is good for him suits me too. Its oven is more powerful and can interfere with the steeper dough. But well, you have to experiment and then everything will work out. There is no need to despair, sometimes I do not succeed in something, so I cross out this recipe and try a new one. After all, the road will be mastered by the one walking. So try and you will make friends with her.

Seva and Magnolia, thanks for the comments. It really smoked only when it was first turned on. I just have less than two weeks of experience and this is my first bread machine. So, everything is new. By the way, Magnolia says everything is right, the kneading paddle sometimes falls. Once I could not understand anything at all, the ingredients were not mixed. Now I think this could be the case. I kept waiting, waiting, but she stood for three hours and - nothing. I didn't know what to think anymore.Suddenly, a delayed start, but did not press, especially since the process seemed to have started, hummed to itself, but did not stir, there were no hints even of a bun. I would like to think that it was in the fallen blade. And how then do people dare to fall asleep in the evening so that bread is ready in the morning (in fact, vigilant control is needed)? And why then it was not interestingly baked, because in time the program was already coming to an end. Now I'm trying again. It should start to work out !! By the way, my so-called Easter cake was burnt. I put medium crust, no chocolate, did not add anything sticky. Have you had any cases of "burning"?

There were different cases - burning, and the dough through the top, and the "roof" of the bread fell, and the crumb was not baked. Everything must be approached by trial and error. My stove also has its drawbacks, but not so significant. She mixes the dough well, but there are some restrictions - for example, by the weight of flour. The dough is a little heavier and it kneads very badly - it slows down, buzzes, etc. You have to stand and help. Therefore, I change the weight of the ingredients, select the recipes that are most suitable for her. I put a medium crust, sometimes light, and then bake it for additional minutes. I never put a reprieve. I don't want to risk it. If I was sure of the recipe, then I fell asleep, turned it on and went to go about my business. I know that everything is fine. But I am always at home at this time. Technique is technique. In your case, with a kneading knife, it is certainly difficult for me to imagine this process. And you need to communicate with those who purchased such a stove. But, as far as I understand, this model is new and there will not be many reviews. So try it and you will succeed. Ask what I can - I will help

Hello! Today I bought this model)))) The first batch is in progress. Already a neat bun dangles. First I decided to make an ordinary white one.
Somehow, I don't really trust dry yeast ... I got used to the raw oven all the same.
But let's look at the result)))))

Congratulations on your purchase! Breadmaker as a member of my family. I use only dry yeast. I bought pro-stock. Pack of 125 gr, Saf-instant. Baking dry instant yeast, manufacturer France. The tutu is white-red-blue with a scoop. Time-tested. So don't be afraid. It's just that fresh yeast cannot be stored for a long time, but I pour this one into a jar and keep it in the refrigerator until it runs out. Yes, and the price difference is small, given that you do not throw them away, and the fresh ones often had to be thrown away, because I did not have time to use them. But I only give a guarantee for this yeast. I did not use others, and we do not have a very large choice. Good luck! You will succeed!

Hurray))) the first bread is ready))) Perfectly baked. Unusual taste, you need to try another recipe. The scapula remained in the loaf)))))
despite the fact that it was baked for the first time, there was no smoke or smell. usually something burns ...
Tomorrow I'll try to make wheat-rye)))

On is 525, there are few reviews on the Internet ...

The oven is new, so there is little discussion. But this does not mean anything. Try it, experiment and everything will be ok

Well, @lenka, did you already make wheat-rye? So far, I have tried baking only on wheat flour: white, white fast, French and sweet. Sweet is usually heavier than others. The French turned out to be delicious, gray in color, maybe because of the lemon juice, and I added crushed almonds to it. But with the fast one, not everything went smoothly. I didn’t correct the bun (I’m afraid to touch it so as not to fall out), so it all gave a huge crack - well, that's okay, I’m for myself. so it doesn't matter. In consistency, it turned out more like white, again such a heavy, knocked down (although the yeast is different). But this time I tried it still warm - it was delicious. But he was less than two days old, as he became moldy. Either I screwed up, or because it is fast and not all technology is followed. Tell us if you will, and there is just a lot of dry yeast, but most of the Russian Federation and RB. In principle, they also behave quite well. Well, I didn't find any reviews either.But I bought it in Minsk, they say they are selling it recently, if you can believe the sellers))) and the production date is stuck on the stove at the beginning of 2013.

I've been baking bread for 1.5 years in my Scarlett, and I also can't get the bread fast and sweet on the program. I tried it more than once and put an end to it. Basically, I bake all the bread on the main program.

I found one review about her, and that was negative. They write that they don't bake. I totally disagree! It bakes well, mixes very well, the crust color is excellent. In general, for now, she makes me happy)))

I tried wheat-rye))) I did not have any malt or sourdough, so I, like a real quack in the French recipe, removed lemon juice and replaced 200g. wheat flour for rye. In the process of mixing, added 50 ml of additional water. Baking in the main mode. The lid has fallen a little, but it turned out sooo tasty))) I did not have time to take a picture. The family drank the whole loaf at dinner)) in texture it turned out like an ordinary white. We must try a normal recipe, not our own amateur activity)))

Today I want to try to make cake)))

The cake turned out delicious)) baked well))) I made according to this recipe - https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=3534.0

Thanks for the recipe, I'll try to bake the cake. The poems turned out But it is better not to add water during the kneading process, flour can be. When you add water later, and not immediately, the dough does not mix well. If you replace wheat with rye, then the amount of water must be increased immediately, since rye flour "takes" more water than wheat flour. Better then add wheat flour, if it is watery. The roof usually falls due to a large amount of liquid. And I had errors like this. At the moment, I'm baking a cottage cheese casserole with a banana in the oven. My daughter and I like it. And the daughter-in-law very often does it for her little daughter, she is almost 3 years old. It turns out tender and tasty. Without a banana. Cottage cheese 200-250 gr, yolk-1pc. protein-1 pc (for whipping), sugar-1 tbsp. l, oil -1 tbsp. l. (melt), semolina-1.5 tbsp. l, sour cream-1 tbsp. l., banana-1 pc. Mix cottage cheese, yolk, sugar, butter, semolina, sour cream and banana, mashed with a fork. Mix until smooth. Add whipped protein, stir from top to bottom. Grease the dishes with butter (bake in glass), lightly sprinkle with breadcrumbs (if any) and lay out the mass. Bake in the oven for about 40 minutes, until golden brown. Since it is not recommended to put glassware in a very hot oven, I heat it up to 100, then after 5 minutes I increase it to 190-200 and increase the cooking time, if necessary. We eat who with what. I like it with sour cream and condensed milk, my daughter with jam Try it, this recipe has become our homemade. Successes If there is a desire, I can also offer a recipe for our "branded" apple pie with cream. The recipe is from my sister, she lives in England, and there is a national pie called Apple crumble (Apple crumble, Apples with crumbs). I have pictures of bread and my cakes, but I still can't post them on the forum. I'll try later.

Tomorrow I'll try the casserole !!! I have children a year and three months old, they do not eat cottage cheese at all. maybe even in a casserole it will be possible to feed
I bake bread quite recently)) I don’t know all the features yet))) Thanks for the advice))) And I want a cake recipe sooooo !!!!!!

Cooking comrades! And I have such a problem - in mode 12 "cupcake" the compartment for dried fruits did not open, and there were no signals, although the recipe says that dried fruits should be added separately after the 2nd batch. So the cake was baked empty (((Moreover, there was a burning smell, I had to turn it off in 10 minutes, burned from the bottom. Has anyone baked in 12 mode?

[Dough: 350 ml of heated water, 2 tbsp. l. vegetable oil, 2 tbsp. l. sugar, 2 tsp.salt, 2 tbsp. l. dry milk (usually they write skim, but I have 25% and everything is gut), 200 g of peeled rye flour, 300 g of premium wheat flour and 1.5 tsp. dry yeast.]

I will not argue for a long time whether the ingredients are to blame, or the hands are not sharpened for that, but the same recipes come out differently every time. And to be completely honest, they don't even always come out)) Surprisingly, but true !! But now is not about that. I want to share a recipe for wheat-rye bread. This peeped recipe has not failed yet. Dough: 350 ml of heated water, 2 tbsp. l. vegetable oil, 2 tbsp. l. sugar, 2 tsp.salt, 2 tbsp. l. dry milk (usually they write skim, but I have 25% and everything is gut), 200 g of peeled rye flour, 300 g of premium wheat flour and 1.5 tsp. dry yeast. Everything ingenious is simple On the basic mode, with a medium crust, I don't remember exactly the weight of 750 g or 1 kg. Try it, I hope you enjoy it. In any case, share your impressions.

Good day! I would like to share my impressions of my purchase - scarlett IS-525 bread maker. Before going to the store, I sat down in front of the computer, see what models are there, what are their advantages and, naturally, reviews. Almost immediately I came across a photo of this model and I really liked it, rectangular, metal, nothing superfluous, just as I love. I immediately began to look for reviews about it, it sunk into my soul so much, but as it turned out, this model began to be released recently and there are practically no reviews about it, and if there is, then they are a little optimistic. Of course, this alarmed me, but I decided to take a chance and buy it. As a result ... a complete delight !!! It is really quite compact, compared to other bread makers, the metal body does not emit an unpleasant odor when heated, as is sometimes the case with a plastic body, the movable blade takes both vertical and horizontal position during kneading, kneaded the round and flat bun, the dough stood, came up , then the bread maker kneaded it once and let it come up again, and then the baking process began. There were no unpleasant smells, let alone burning or smoke, 20 minutes before the end, the kitchen began to fill with the smell of freshly baked bread. I chose the average color of the crust, it turned out a ruddy golden color. They took it out of the mold while it was still hot and cut it as soon as it cooled down (there were no mixes, uniform in texture, soft, porous, and there was only one teaspoon of yeast, and the crust was crispy, delicious). In general, it was not possible to take a picture, since the whole family immediately managed this work))) In the end, everyone was happy and I did NOT spend half a day at the stove, first kneading the dough, then washing the table, did not run to check if my dough had escaped and didn't run to the oven to see if my bread was burnt. So I advise the hostesses, the bread will be baked without your participation, and you can devote time to your family or yourself a beautiful one !!!!!!!!!

Hello, here I became the owner of the SCARLET IS 525 !!! baked wheat-rye bread turned out. and now I want some kind of sweet, but nothing came of the book (((((does not rise and is not baked inside (((((and another question why, when baking) does the oven beep 2 times ??

It's hard to say why, but it should be so - two beeps. This is how the program works. So far I have understood from what I have read that after the second hundred pounds you should not open the lid and peep at the bread in this way, because it may fall and not rise Well, and along the way there are recipes where all sorts of additions (especially sweet and melting ones) are recommended fall asleep after the second signal. But I, for example, only once did not bake the dough at all. And so it seems that there were no special flaws behind the stove in this regard. So everything will come with experience and through trial and error. Although it’s strange that only rye doesn’t work out for me, it doesn’t rise at all and doesn’t bake, and there were no big flaws. The main rule is not to accidentally throw out the kneading spatula

* JOKINGLY * Yes, the main rule is not to throw out the spatula))))) I already flushed it in the toilet, fell asleep and did not put the stove on, then the child was distracted and the yeast got wet from above. I decided to pour all the kneaded dough into the toilet, and forgot to get the spatula. so she left with the dough, I washed everything off pretty well and went to do everything again, but the paddle was gone. Here, for fear, it was a new oven, recently there was a current. and an innovative shovel) but my husband saved me, bought a regular one at a service center, from another stove. then it slightly altered under our oven, and all went well uraaaaaaaaaaaaaaa) furnace operates as hlebushek worked and turned out) and prompt proven retseptik sweet bread, plizzzzz))))

Good day everyone! I also have such a bread maker. I made French first bread! And then the question arose: a measuring cup with a scale for milliliters, but the recipe also contains grams. How do you measure the flour?

[Musya2008]

Musya2008 A glass for water, buy a scale for flour and you will be happy #

Hello! Happy New Year everyone!
I pleased myself with my beloved, and began the new year with the purchase of a new bread machine. After shoveling through many sites, I settled on "Scarlett IS 525", which is partially similar to my previous other brand - the metal case and rectangular shape played a decisive role in the choice. The modes are also quite satisfactory. For the third day I feed everyone with bread. Mixes perfectly, bakes well. Only now there is no time table in the instructions for each stage by minutes (kneading-rest-kneading, etc.), only the baking time and the total duration of the program. But this, in principle, is not critical. I was alarmed by the fact that after starting the program, the oven kneads for half an hour in a row, stops, of course, for a few seconds, and continues to interfere further. That is, I get only one kneading for 30 minutes, then the approach, the kneading, and further along the program. In the previous HP there was 10 minutes of kneading, then 5 minutes. rest, then again kneading, etc. And here somehow it is not so. Can you please, experienced users of "Scarlets", do you have the same or run to change the stove?

Hello, I also won the "Scarlett IS 525". This is my first HP. The first baking went off with a bang, only when kneading the dough, the right side near the stove got very hot, but everything is okay. The bread turned out wonderful, I did everything according to the recipe. He measured the water with a measuring glass, and weighed the flour on the scales. I have a question for the old-timers: How does the delayed start take place, namely, what happens to the flour, it lies in the water, everything will probably become limp. Tell us in more detail, thank you in advance!

Good day to all!
Today we bought this model of a bread machine, my husband and I liked the fact that the body is completely made of iron and the build quality seemed good.
When buying, the seller advised to grease the spatula with oil (oil well), then it will not stick to the bread. But I forgot
There is still a strange rubber pimple on the spatula, we could not understand why, the seller explained that it was to prevent the mold from scratching during kneading.
Now I set to bake for a sample of breads according to program 1 (white for breakfast).
Most likely, this bread maker also has its own peculiarity of kneading: I did everything as in a book, that is, I poured water first, then flour, it dangled, dangled, but did not mix, and so on until the first sound signal; after, during the stopping of the kneading, the husband slightly stirred with a spatula and only after that the dough began to knead.
Perhaps, in this model, you still need to lay flour and bulk products first, and then liquids?
And we also had a question about the dispenser: it opens, throws nuts into the dough and remains open; Is this correct, because all the warm air will evaporate?
In general, I'm waiting for the first result, then I'll unsubscribe.

While the bread is baking, we go here to work on the mistakes. The bread failed again, everything was done strictly according to the recipe. What can be wrong? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146942.0, especially read the MANUAL ON BAKING BREAD

it dangled, dangled, but did not mix

Hi Ira4, in Scarlett is 525 there is a movable paddle, before loading and ingredients, the paddle must be placed in a vertical position. Good luck!

Hi Ira4, in Scarlett is 525 there is a movable paddle, before loading and ingredients, the paddle must be placed in a vertical position. Good luck!

Thanks for the answer!
I'll try to follow your advice next time. Only yet I do not understand how to put it vertically, it has a free stroke and it falls (the liquid is unlikely to hold it vertically).
Well, in general, unsubscribe after.

So to take or not to take? As it is for novice bakers, does it require a lot of additional dances with tambourines? According to the description - just what I need. And rye, and French, and muffin, and whole grain. There is even a dispenser! I didn't really understand what it was, but I already want to.
So to take or not to take - that is the question.

So to take or not to take? As it is for novice bakers, does it require a lot of additional dances with tambourines? According to the description - just what I need. And rye, and French, and muffin, and whole grain. There is even a dispenser! I didn't really understand what it was, but I already want to.
So to take or not to take - that is the question.

Take it! I have not regretted. True, I use only two modes: kneading dough and baking, in "full modes" I don't bake anything. The flight is normal.

[Ira4]

Ira4, and rye and grain, how is it? Well cupcake too.

[Ira4]

Ira4, and rye and grain, how is it? Well cupcake too.

It turns out rye, but I haven't tried the muffins yet - I bake them in the oven. I tried different types of bread: pure rye, rye-wheat, rye with cottage cheese, with bran - well, I love experiments, by the way, I bake everything not on water, but on whey, I just always have a lot of it. I have not tried grain yet, I have not found whole grain flour here, alas. From wheat hell: classic, with cottage cheese, with carrot cake, wheat and corn. I bake with sourdough, by the way, not with yeast.
I don’t use ready-made programs, because I don’t have time to fit the dough in them - it’s cold in the kitchen in winter, so I knead it, then it’s an hour, then I knead it again, then I wait for it to rise well, and in the baking mode I put it for 1 hour. bake. It is this model that I also like for its shape, the metal body and low power consumption. In general, IMHO, from the budget it is quite an excellent stove. I hope it will last a long time, otherwise I praised it, but I myself only use it for a month.

[Ira4]

Ira4, oh, it seems we need to take! I was also attracted by the case, it is reliable, just like it seems to me, what a bread machine should be. And the price is good with so many bells and whistles.
Thank you, you said exactly what I wanted to hear.

[Ira4]

Ira4, oh, it seems we need to take! I was also attracted by the case, it is reliable, just like it seems to me, what a bread machine should be. And the price is good with so many bells and whistles.
Thank you, you said exactly what I wanted to hear.

I was glad to help
I also forgot to say that until that moment I hadn't baked bread at all, that is, I was completely "starting" from scratch

[Lvovna]

Lvovna, well, how did you buy it?

[Ira4]

Ira4, bought it! I am amused with might and main. I haven't reached the store with the correct flour yet, so I use ready-made mixtures for pancakes and pancakes, which I bought generously for Shrovetide. It turns out crooked, everything crumbles and turns stale, but still delicious! Now the third loaf is being prepared. )))
Bakery, I’ll tell you, this is the whole world! One process of felting a bun is worth it.
I like the stove, although there is nothing to compare with. I also took it at a discount, so it cost three thousand plus a ponytail. It looks normal, as a solid bread maker should look like, and not a multicooker or an intergalactic station control panel. So I am happy and very much even. Thank you, Ira4that convinced.

intergalactic station control panel

Do you use ready-made programs?
Do not forget to share recipes - for example, it would be interesting for me, since I avoid programs for now.

[Ira4]

Ira4, I have not purchased any ready-made ingredients yet. I am this https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=83080.0 I take as a basis, add olive oil and dry rosemary or Provencal herbs from Kamis. By the way, it tastes better with rosemary. Provencal herbs, and even with olive oil, are bitter. I do it on the first program, set the size of a loaf to 1 kg and a medium crust.
I did it with bran on the appropriate program. Well, very long! Although in the end it turned out just like purchased, although instead of bran I had oat mixture for pancakes and oat bran.
By the way, I smelled very vigorously during the first baking, my eyes were watery, and until the middle of the second it smelled too. Now the smell was on until the flour that got onto the heating element was burned out, but now it only smells of baked goods and herbs. And this time the bun was exactly like my earlobe.

Everything worked out.So there he is, self-baked bread! )))

Hello girls! I also bought such a stove today. I have already put on the Borodinsky bread. I'm sitting here waiting to see what will come of it. I originally went to buy an sc-400, but it was not available. I hope I won't regret that I did not wait for that model and bought this one.

[Olga3107]

Olga3107, I think you will not regret it, for example I am satisfied :) Several of my recipes are already on this site, I will continue to experiment. But I do not use ready-made programs in it.

[Lvovna]

Lvovna, the bread almost ran away from you
And instead of bran, I also added Hercules cereal flakes or wheat flakes of the same type, both times it bakes well, the flakes in the finished bread are, in principle, almost imperceptible. I also added bran. Also dietary fiber, these are sold in cans-tubes on the shelves of "healthy food", in our country it has not gone into food, but it is imperceptibly spent in bread.

[Olga3107]

Olga3107, I think you will not regret it, for example I'm happy :) Several of my recipes are already on this site, I will continue to experiment. But I do not use ready-made programs in it.

Why don't you use ready-made programs? (nothing that I'm on you?)

[Olga3107]

Olga3107, I wrote above: my dough does not have time to rise in them. But this is individual. Now I only bake with sourdough.

Clear. Well, I'm still a beginner in this business. I hope I will also master everything in time.

I am still happy with the bread maker and even very much. I bake from some Finnish semi-whole grain baking flour, I also add oatmeal and bran, I pour more baking powder so that it certainly will rise. It is not necessary once at a time, but this is what makes the baking process interesting to me. Now something is done there on old kefir with sesame seeds, even the most interesting thing.
I noticed, by the way, that such bread is much more satisfying than the purchased one, after having breakfast with it until lunchtime, it does not pull at a snack, which is very useful for the figure. I also had an unexpected saving: I go to the supermarket across the road for at least 400 rubles for bread, and then the hikes ended and spending also dropped sharply.
I read the recipes, got acquainted, took notes and left for free swimming. I decided for myself that the main thing is that the bun is correct, and the rest will go on.

dogs. How I love all these girly emoticons!

And my first bread was baked. Everything was baked well, the bread is delicious. Unfortunately, the top of it failed. I read the forum a little and I know that this is due to excess liquid. In the process of kneading, I saw that the bun was watery, but the instructions say that you cannot open the stove lid during operation. In this regard, I want to ask, until when can you still open the stove to add flour or water according to the situation?

[Olga3107]

Olga3107, during the entire batch. When the proofing begins, it is undesirable (the time of kneading-proofing-baking is indicated in the attached book). That is, while your dough was kneading, you could safely report the ingredients.
Therefore, I do not use ready-made programs, because without them it is easier to control the process.