Scarlett IS-525

Thank you. So you can still. And I was afraid. The first bread in my life with my own hands. Rye. And I realized that it is more difficult to bake it than wheat. So she did not risk it.

[Olga3107]

Olga3107, nothing, figure it out. With a start

[Ira4]

Ira4, :)Thank you. And to me on "you"

[Olga3107]

Olga3107, I get along all the time during kneading. How else?
And from me with an initiative!

[Lvovna]

Lvovna, thank you. Now I will be bolder thanks to your advice, girls!

Good day! In the course of communicating with the stove, I had a question about the dispenser. It opens, but does not close itself, and if it is not closed, then the heat will leave the stove. So it turns out you need to close it manually? But what about the delayed start then? There will be no one to close and the bread will obviously not work?

[Olga3107]

Olga3107, I did not find the answer to this question, I also asked it here. I close it manually. In general, I came to the conclusion that the dispenser is an unnecessary thing, all the ingredients can be immediately added to the dough without it.
I have not particularly studied the stove programs, because I do not need them, but - does this model have a delayed start?

[Ira4]

Ira4, Yes there is . It seems that there is a delay for 13 hours. But due to the fact that the dispenser opens and must be closed, I see no point in it. If only with something to close the holes above the dispenser, so that the heat does not come out.

[Olga3107]

Olga3107, you can glue the dispenser so that it does not fall out
And where did you read about the postponement, in the attached book? I want to take a look too.

[Ira4]

Ira4, yes, the book says. Now I took it out on purpose and read the instructions again. And the timer is set at 13 o'clock. Another question, did you try to cook porridge in it? I suppose it is possible on the "jam" program.

[Olga3107]

Olga3107, now you come to me on you?))
No, I haven't tried the porridge, I somehow don't need it. If you try - write your experience, curious

[Ira4]

Ira4, well, I will definitely write. I just thought that the semolina porridge should turn out good and that opening the dispenser will not affect its cooking. Here the porridge could be put on the timer so that the child would have fresh semolina in the morning. Semolina does not come out in a slow cooker. Still, all the same, it is necessary to interfere, but in the bread maker I think it should just work out.

And my dispenser opens and closes, at least so it seems to me. Although I did not clearly record this process in my brain, I remember that after the signal and the thunder boom it is always closed. So maybe it just doesn't open for me. I poured sesame into it with a dope, so it got into all the cracks, and even partially through other cracks it spilled out. I sat there, picking and picking it all with a toothpick and a droopy finger. But the dispenser itself, it seems, still opened, and then closed itself. Next time I'll follow the process more closely.
I haven't tried the delay yet. I think you can knead the dough in the evening, and postpone the baking itself, so that you certainly wake up from the smell of freshly baked bread, and not from the uterine sound of a dough mixer or an opening dispenser. Or make a cupcake in the morning.
In the cupcake mode, by the way, the dispenser does not open, so my candied fruits are quite well stewed out and the whole dispenser is again eaten out. In general, this dispenser is bullshit.
On kefir, by the way, it turned out to be rather tight, although maybe I overdid it in a dietary fit with bran.
I found more recipes 🔗, official, so to speak.

[Olga3107]

Olga3107, it's a bit of a flood, once and that's all)) Semolina on the stove is cooked for 5-10 minutes, while you make yourself another breakfast or sandwiches or just wash your face, your semolina is already ready, you don't really need to stir it, just cook on the smallest fire. .. Exactly the same technology for all other cereals.Why do you need such a long cooking in a multicooker-bread maker? In general, any porridge can be poured with boiling water, wrapped in a towel and left overnight in a warm place, it will cook overnight (a very old way).
And so suddenly the bread-baking machine will also deteriorate.
But this is of course the master's business. That's it, I'm not flooding anymore

[Lvovna]

Lvovnahow fun it turns out with this dispenser

[Ira4]

Ira4, so even bread in the oven can be baked perfectly and do without different miracle ovens

[Lvovna]

Lvovnahow fun it turns out with this dispenser

Oh, don't tell me! To me, too, on you.

And now I have baked milk bread. A scent for the whole house. This is my second loaf from the oven.

[Ira4]

Ira4, so even bread in the oven can be baked perfectly and do without different miracle ovens

I always got bricks in the oven, and not bread that is - that is: my yeast baked goods did not work out in the oven
And I just took out the potato and onion from the stove, it is lying, it is cooling, I will soon taste

[Ira4]

Ira4, hi! And please share the recipe for the potato and onion bread :-). I think it must be delicious

[Olga3107]

Olga3107, I'll post it in my free time, I need to upload more pictures from the camera

[Ira4]

Ira4, OK thanks! In the meantime, I'm trying to bake rye bread.

Girls, tell me please, on which program will our oven knead unleavened dough for dumplings, for example?

Good day to all cooking girls. Like many girls, I became the owner of a bread machine! I read the forum, took note of something, dared enough about something, for example, about sesame seeds in a dispenser, by the way, I’ll say right away, I also immediately poured French herbs into it, and then in every possible way “knocked out” them from the stove. The first bread turned out to be with Hurray (wheat with herbs) and the second with Hurray (white for breakfast), but yesterday I decided to try Easter cake and was terribly upset. I did everything according to the recipe from the Internet and set mode 9. Firstly, the crust and weight of the loaf did not switch between me, well, as they say, I "hammered" and left the crust average and weight 1 kg. And what happened, I did not form a lump, the stove below made scrambled eggs with flour and candied fruit powder So I was hysterical, but then I soaped everything and decided to take a break, then your forum and today I baked curd bread !!! It turned out to be very tasty, aromatic and simply delicious !!!!

I now bake potato from half-grain flour with pharmacy bran. Instead of potatoes, I take potato flakes. I did it with wheat bread flour, so it turned out to be a clean cake, which also got out on top of the bucket almost to the very lid of the bread machine. In general, the cake came out, so tender, it melts in your mouth. The potato is not felt at all. Now I'll see what happens with the bran. Has already risen and the top is normal formed.
By the way, I do the proportions by eye, I just pour more water, then add flour until the bun turns out.
The cake was baked from the prepared mixture, but I forgot to put the butter, so it stuck tightly to the bucket. I had to pick out the middle, and soak the sides.

I came to the conclusion that the bread maker is very worthy. It interferes perfectly, bakes too, at the stage of kneading the dough requires personal presence, then copes on its own. I set the mode a little more by weight, but put a light crust. If anything, then you can finish it.

[Lvovna]

Lvovna, but you didn’t see if the dispenser closes itself or is it not?
And it seems to me that this scapula is uncomfortable, it would be better if it did not go down.

[Nitschka]

Nitschka, when the bun didn’t get confused, apparently the shoulder blade didn’t rise, it was the first time for me.
Congratulations on your purchase!

Girls, tell me please, on which program will our oven knead unleavened dough for dumplings, for example?

In the dough program?
By the way, have you tried to cook porridge in it?

[Ira4]

Ira4, it seems, it just does not open for me. I'm all going to put something in it to check for sure. And so the noise-gam-booth, and the dispenser is closed. Maybe it first opened and then closed, or maybe not.Although he poured sesame seeds from me then. In the open form, the pin first climbs out of the wall, then climbs back. Maybe he squeezes some spring and then refills it?

By the way, I used to knead the pizza dough in the dough mode, yeast only. It turned out very well. The dough is elastic, it didn't even have to be rolled out, it stretched itself in the air, just like they show on TV. It turned out to be a thin and crunchy cake, and not a cheesecake, as I have often done before. Made according to this recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1167.0 only on the water.

Lvovna, and do not write a recipe for bread from wheat flour, which is with potato flakes, like a cupcake) My love this topic) Thanks in advance

[Lvovna]

Lvovna, and I'm experimenting with cereals. Baked with millet (I like it very much!), Barley, buckwheat (pre-cook porridge).
By the way, do you often make rye?
The pizza dough will have to be tasted, I love pizza. That is, in the "dough" you go through a full cycle, and then you bake pizza, right?

[Nitschka]

Nitschka, potato made according to this recipe https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=184142.0 only reduced everything in half, without greens and onions. I replaced the butter with grape seed oil - it is completely tasteless and odorless. I even make desserts on it.

And I haven't baked rye yet. It hurts in there. I want to try a mixture of rye and wheat. My hands itch on cereals too. I want to try corn.

[Lvovna]

Lvovna, a mixture of rye and wheat turns out well, pure rye is really difficult ...

Good evening!
Bought this model despite reading this topic carefully. Just the price is 3400, and even a friend gave a discount in M-Video -500 = 2400 ... The toad said buy, otherwise you will regret it.
I bake bread today for the first time. Some kind of just white ... There is no bread at home, my wife says - I bought it, so let’s bread ... My goal is rye, baked bread, etc. - diabetes II. In the recipe for white: put 2 teaspoons of sugar, especially for yeast ...
Aha! Here is the signal, crackle !!! Now we are smoothly moving on to the dispenser topic (hereinafter D):

And my dispenser opens and closes, at least so it seems to me.

Work D is not described anywhere (but this is not the main point).
If you lift the cover vertically and pull it up, it will come off (don't break it anymore). On the right, you can see a button of a different color (which I don't know I can only distinguish 4-5), if you press it, then the pimp holding D will be removed and the spring-loaded D will open. There is no initial position leading mechanism. On the case, opposite the button, there is a badge, which, after a signal, moves out automatically, presses the button, the pimp is removed and D opens. And so it will remain hanging, thereby opening the air access through the upper slots. Now the question is: if this happens in every program, then obviously the stove process should proceed with the dispenser open, since I did not find instructions for closing it.
In the next post, we will look at how programs actually differ. Here you need yours, girls, experience and observation. Since this is my 1st HP, and this is like love ... Why are we going to consider programs? And I want to use all programs = operating modes in order to flexibly adjust them to recipes that developers never dreamed of. Have you noticed what happens when choosing the weight of the baked goods, the color of the crust? Time changes, and nothing else? Very interesting...
Success to everyone!

[andyk0m]

andyk0m, congratulations on your new purchase! You really took it at a good price, I took it for 5600 r))))
About the dispenser: I close it manually, I think that in the heating mode for the approach of the test, all the warm air will go out, and then what is the point? Maybe I don’t understand something, but IMHO garbage this dispenser (in this HP model).
Rye baking (also for a diabetic), in general it turns out, but I have some complaints about it. Well, one more thing: I do everything on leaven, because my experience may not suit you if you use ready-made yeast.
If any enthusiast studies the programs closely and shares - I will be very grateful :) The most interesting, but purely theoretical, since in practice I use only two - "dough" (13) and "baked goods". Well, my approach is feminine: it works - and cool! but in all sorts of technical nuances, there is no particular desire to enter (and in truth, there is no time either).

Yes, I will add more. If I found a recipe, and the bread maker is now a dime a dozen, and the programs are called differently, then to which program should I link the recipe in our HP? Do not come up with your own recipes for each model! If the developers did not consider themselves painfully smart, and the consumers were silly blondes (whom I adore myself), then the modes would look like time diagrams: knead for 5 minutes, open the dispenser after 0.5 hours, bake for a certain amount of time at such and such temperature. Then you could take your grandmother's recipe and adjust the regime for it. Just sit with a stopwatch and write it down. By the way, information would be invaluable. It would be clear how the modes differ and how to use them.
Something like that.
1 hour and 15 minutes have passed, my HP is silent, calmed down, feels that I am writing about it ... What is it doing? Raises the dough, flattens? When will the oven start? Well, of course I understand by the smell ..
Okay, I'll go and praise her, or something ...

[andyk0m]

andyk0m, a book is attached to xn, not with recipes, but another, technical one - at the end of its time table for each program (though not quite complete)
There is still not enough information on the degrees of baking for different programs, because, in theory, in a program for rye bread, the temperature should be different from fast, or from white, or from kneading dough, but nowhere did I find any indication of t-ru. I don't know about other stoves, but if other manufacturers have it, then yes, a serious minus is not in Scarlett's favor.

[andyk0m]

andyk0m, with the purchase! I also took on the advice of a toad for 3,100 in Eldorado. And I have no regrets.
And my dispenser is always closed. I have never seen it open. I think it's for the best.
I am also interested in diabetic recipes - my mother has the one on the pills. While I was baking her bran bread for diabetics from the pharmacy and Auchan. It turns out delicious and fluffy. I don’t know how she’s with sugar, she doesn’t speak, but I had 4 sugar an hour after hot sandwiches with fat cheese and this bread. Although I wasn’t hungry at all.
So far I only bake bread on the first program, but I put the weight more than planned. I always put the crust light, although I love the crunch. Then you can always finish it. The main thing, as I understood for myself, is to figure out what is a kolobok and what is a good kolobok in this particular case. All this is on the forum with photos and very imaginative comments. Yes, and I also really liked the saf-moment yeast. At first there were some bakeries, but saf turned out to be better for me.

[Ira4]

Ira4, Thank you for your kind words:).
HP could buy for 4400 in Eldorado, there is a choice :) ...
The approach is clear and fully justified. In those. nuances and I have no desire, but the device should work in full. Complaints about rye are a consequence of the same problem that I set myself.
The leaven is what the doctor ordered. Especially for heavy breads, when I was engaged in baking, before diabetes, I respected dough very much. You can't fool nature. I can't eat all the store bread. Especially inflatable. The composition is also not happy (you have to follow). There is no bread made from baked flour at all in Yaroslavl !!! Last time I ate in Smolensk ...
I also closed the dispenser with my hands, since you can still open it. But this already turns out to be manual HP, and not automatic, but it makes me angry (a little). You are thinking in terms of traditional baking, and rightly so, until flour was made from PVC. What were the developers thinking?
Question, and dry milk can be replaced with the so-called dry. soy milk?
Thank you.
Tasty bread, colleagues ...

[Ira4]

Ira4,

technical - at the end its time table for each program

This time is displayed when the program is pressed, it is total and changes when the weight and crust are selected. Time is different, but why? How does it compare with kneading time?
I don't ask a question, so I reason
I downloaded the instructions and recipes even before the purchase, because you need to read their books with a magnifying glass, it's easier on the monitor ...
And HP squeaked something! Probably calling, I'll go and see ...

[Ira4]

Ira4, This time is displayed when you press the program, it is total and changes when you select the weight and crust.

I probably didn't put it exactly, there is a layout on the plate, that is, heating 60 (for all programs, by the way), add. ingredients 1:10 (that is, after 20 minutes the dispenser will open) ... but somehow upside down everyone really could not humanly write

I'm curious: is it possible to bake a pie in our HP?
I see 2 approaches: 1) dough-filling-dough and bake; 2) remove the bun from the HP, wrap the filling in it, return it to the bucket, frustrate and bake.
Or is it already a perversion?

but the device should work in full

I agree, otherwise it would be possible to buy the simplest inexpensive one.

when I was engaged in baking, before diabetes, I respected dough very much

I didn't get rye on the dough (I think the dough has stopped, turned sour ...)

I can't eat all the store bread. Especially inflatable.

My husband (a diabetic) cannot eat it at all, so HP was bought.

I also closed the dispenser with my hands, since you can still open it. But this already turns out to be manual HP, and not automatic, and this makes me angry (a little).

Me too

Question, and dry milk can be replaced with the so-called dry. soy milk?

I think yes. In general, I add all sorts of products - and everything is baked)) That's what HP is good for.

Dear users of our HP, tell me you are rearranging the crust and weight programs on the 9th program (sweet), otherwise I’m worried about it may not be two weeks yet, hand it over to the store and exchange it! In this mode, I have an automatic medium crust and 1 kg, and not there and not here (((

[Nitschka]

Nitschka, it does not change for me either.

Ira4, thanks for the answer)

[Nitschka]

Nitschka, Hello!
Ira4, kindly suggested that the instructions
🔗
there is a table (page 81) from which it can be seen that mode 9 is designed only for 750g and cf. crust.
Moreover, programs 2,4,6,10 will answer you the same.
The trip to the store can be canceled, and the time saved can be spent studying the modes.

[Ira4]

Ira4, good evening!

curious: is it possible to bake a pie in our HP?

I think that with the scapula removed it is very possible. The 16-bake mode is designed for this.

Or is it already a perversion?

Quite right, and very promising!
I can already see from the size of the bowl - a multi-layered cake! I reacted precisely because I don’t want to buy a multicooker (it gets rid of what gives me pleasure), but to expand
KP's horizons intend.

Colleagues,
everything is clear with the dispenser. It will open in all programs except 2,4,6,10,12,15,16.
The instruction table on page 81 will tell you when this will happen.
How the ventilation provided by the powerlessly hanging dispenser will affect - the instruction is silent about this.
In this case:
-you can experiment,
- it is possible to lift the lid and close the dispenser at the HP signal (or timed),
-You can close the cracks with something, thereby leaving the HP alone and not fiddling with the dispenser (if only 1 kg bread does not rest against it) and go to bed, reveling in the automation of the process.

Good evening! This is my firstborn