Bread maker Unit UAB 816

How is it - jammed? Did you add something solid there, like candied fruits?

Somehow I could not imagine how candied fruits can leak into the shaft, although I tried very hard

there were no problems with large raisins

Somehow I could not imagine how candied fruits can leak into the shaft, although I tried very hard

yes, it is difficult to imagine what should be put into the dough so that the shaft is jammed ..)))

there were no problems with large raisins

Candied fruits under the shoulder blade also did not get stuck. Although, in theory, this is perfectly acceptable.

yes, it is difficult to imagine what should be put into the dough so that the shaft is jammed ..)))

grinded logs)))

yes, it is difficult to imagine what should be put into the dough so that the shaft is jammed ..)))

When the oil seal in the HP bucket fails, this happens, alas.

Then, I think, there is a possibility of jamming him on any tight dough, regardless of whether it is a cupcake or not.

I bake 2-3 muffins a week, sometimes 4-5 (plus bread, of course). And in this mode, the fourth month. So far so good. I try not to put large and hard ones - the dry bottom of the raisins scratches.

the shaft wedges from a bucket leak ... the old hp broke just like that
at first the bucket leaked, and leaked inside, baked ... and then, when a new one was turned on, it broke ((((((
Now in that oven I only knead the dough, I don't bake it, every time I scoop out the dough remnants from it, that's the only way it can still be used.

Ah, now I understand. I will keep in mind that this is possible. Although I'm not ready to give up cupcakes.

[Radnaya]

Radnaya, but I still did not understand - why it is necessary to refuse cupcakes ..)) and how they affect the bucket, that it can leak because of them ...

and how they affect the bucket, that it can leak because of them ...

sugar caramelizes, seeps into the shaft, bakes, and wedges.

but I still did not understand why it is necessary to give up cupcakes ..)) and how they affect the bucket, that it can leak because of them ...

The stuffing box in the bucket quickly fails if different jam and syrups are cooked in the oven. It is the sweet goo that ultimately spoils
And I knead the cupcakes with a mixer, then bake in the oven, so it's faster for me

[Newbie]

Newbie, well, it's understandable from jam .. and I never make cupcakes so sugary-sweet ... but thanks for warning ..

I believe that the reason is not in jam or cupcakes ..... I did not cook either one or the other in mine, maybe the reason is that these glands are defective

I got stuck right after the cupcake

I had a Mulinex bread machine before Unit. Wonderful, loved her very much. BUT besides bread she did not bake anything. Once there was the experience of baking a cake, then sweet bread. But that's only twice in three years of use. I never made jam. After that, she stirred the muffins with her hands and baked in the oven, so it turned out faster. She baked bread almost every day. One fine day I found pieces of caked black grease in the bread. It turned out that the bucket was flowing, the dough began to flow down, burned, and something like a lubricant was "tightened" into the bread. A new bucket of money came out at almost half the price of the stove. I decided to buy a new one. Fortunately Units are inexpensive, so it's not just the muffins and jam that are to blame. Maybe the term has just expired ...

The term expires when the warranty ends. Otherwise it is worth considering.

In the meantime, the guarantee is not over, baking bread. Bakers, please describe program 6 (French bread). In my instructions, there is one cycle time, but in fact, quite another: help me figure it out!

I have all the same time ...
it all depends on the gramme and color of the crust, the programs are lengthened accordingly, although I do not look at the instructions ... I threw everything into a bucket, checked the bun, and dosvidos until morning ...

Explain here: Gingerbread man checked it until morning ... After all, then comes kneading, proofing and baking. And how to put on a delayed start with a "proven" kolobok? The instruction has a program number 6: 3h 15min 750g. light: batch 3 + 22min. lifting 43, kneading 15 sec, lifting 27 min, kneading 3 SEC, lifting 3 SEC? baking 50 min, dry heat 60 min. Well, the declared 3h.15min does not come out in any way! And on the entire 6th program, these 3 SECONDS! Dear members of the forum, tell me, is everyone so? Or was it just me "lucky?"

I don't put on a delay, but turn on the program, check the bun and then it bakes, in the morning I take out the bread.
although, this can also be dealt with at a delayed start - I bake with raw yeast, just after forming the bun, turn it on again with a delay, yeast on top, although again why bother, hot bread is harmful to use ...
there are no instructions at hand, I'll check it in the evening ...
although to be honest - why do you need such accuracy in time?
I have a dark crust, weight 1000, program 1 - time 3.20, after this time the bread is always ready ...

The fact is that I often bake rye bread, but we do not have a "rye" program and I "select" a suitable mode for other programs.
I get this kind of bread:
https://Mcooker-enn.tomathouse.com/ga...image.gif?id=975859909710

[Valensija1610]

Valensija1610,
3+ 22 - batch
43 rise
15 sec warm-up
27 rise
3 sec warm-up
50 rise
50 baked goods
The program run time without baking is the same for all modes.
Count it.

Newbie, Thank you very much for your reply! So on this program, the biggest last climb is what I needed to know. Thank you,

Oh, and please share the recipes for rye. Now I only bake from ready-made mixtures, it turns out well. You may want to experiment yourself and make it rye from start to finish.

Now I looked into my instructions for the stove, I also have the last rise in the "French" mode for 3 seconds. Once again, I was convinced of the "crookedness" of the instructions and well, take it to the bathhouse. We will bake ourselves without her.

Despite such a wretched and incomplete instruction, I never cease to rejoice at my bread maker.

Now I have mastered the recipe for sieve bread ( https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=3486.0). I am happy to inform the other owners of 816 - bake boldly, our stove will cope here on its own. I baked in the "French" mode. Everything turned out great, without the selection of time and everyone there kneaded, turned off, waited, turned on and so on. Only first you need to put the dough so that it rises and begins to fall off. Then we add everything else, watch a little so that everything is mixed into a bun, mode six and wait for the result. A couple of times I tried to turn it off according to the recipe, withstand the time, but I missed, the bread fell off. For the last time, I decided to completely trust the stove, the most delicious bread!

In general, the sixth mode is my favorite. I even like ordinary bread more than on the first program.

But I still mastered this stove at the dacha, and now I like it even more than the zelmer who is at home. And I got used to making rye, it turns out. So I think, when the oven is at home, I will buy the same one, cheap and cheerful!

Yes, about rye. I correctly understood that without malt or kvass wort, it does not work very well? Is there a proven recipe without these ingredients?
I bake wheat-rye without these additives, but it falls off every other time.

And another question. I'm sick of cupcakes! I want something savory. And what can you make in a bread maker besides unsweetened bread?

And what can you make in a bread maker besides unsweetened bread?

Here we have a whole topic https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=308.0

Is there a proven recipe without these ingredients?

Please: Darnitsky bread in a bread maker https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=596.0.html

And what can you make in a bread maker besides unsweetened bread?

and what unsweetened you do without a bread maker?

Here we have a whole topic https://Mcooker-enn.tomathouse.com/in...ption=com_smf&board=308.0

Alexander, this is the section! I looked, but I probably won't dare to do such experiments.
Thanks for Darnitsky's recipe!

and what unsweetened you do without a bread maker?

All sorts of stuffed pies.With saury, with an egg, with cabbage, with potatoes, with minced meat, or whatever comes to mind.
Here's how you can do it in a bread maker?

Knead the dough, let it stand. Pull out. Roll. Add the filling. Collapse. Puff into the stove. Give distance. Switch on the "Baking" mode. Enjoy what comes out, be prepared not to be disappointed.

Girls write a bread recipe for the French bread program per kilogram loaf.

Here's my tried and tested recipe



I bake only on it, in the sixth mode "French". This is from the instructions from my previous stove. Well, I experiment with it often.

I take products like a 750 g loaf, but I put 1 kg on the stove. So, it seems to me, it mixes better and bakes better. It doesn't get out of the bucket, as if you take food per kilogram. Try what you like

Here he is, my handsome man in the heat of the heat


This one is according to the recipe, but with the addition of a spoonful of butter, 0.5 tbsp of sugar and buckwheat flour (50g). I weigh those on the scales 50 grams of buckwheat plus flour of the first grade 415

Girls! Who cares for the oven bucket? I noticed recently that when I start baking bread, the spatula does not rotate well. It seems to me that the remains of the bread dry up somewhere inside and do not allow the spatula to rotate. Do you do something with the bucket after you shake out the hot bread? I'm afraid that the motor of the stove itself may break down. I tried to soak it before baking, after baking I poured some water, it still rotates tightly. and yesterday, after baking, I dripped vegetable oil right on the shoulder blade so that it fell under the shoulder blade. Today, when I started to lay food, I checked the spatula - it rotates great!
I just want to ask about such nuances.

do nothing .....

I don't do anything either. I just rinse the bucket and carefully remove the remnants of the bread in the place where the scapula is attached.

My bucket scratches the coating. There are several scratches (despite the fact that if I interfere there, then only with a wooden spoon and very carefully). And where there is a vertical scar, on one side there is an abrasion about 5 mm wide along the entire scar. Does everyone have it?

I have a whole bucket, it does not scratch. The only thing that worries me is the stopper of the scapula, I'm afraid it might crack there that the bucket hasn't flowed or the motor has jammed. I searched the network for buckets for this model not on sale. And there are no bread makers on the Unit's website at all. It is still on sale in online stores, but the manufacturer does not even have a trace.

I wonder if it is possible to adapt a bucket from another manufacturer to ours? Just how to choose, what dimensions and parameters? I told the most nazhny buckets from Panasonic, no one complained that they were flowing. But a bucket of Panasonic costs 4900 (!!!), twice as expensive as our all stoves with giblets.

Many write (does not depend on models and manufacturers) that as the warranty period expires or approaches, the bucket begins to flow. In a month I have just two years of my stove, so I became thoughtful ...

and who already uses theirs how much, respond, share

I have been baking since February in an enhanced mode. I bake almost every day, sometimes 2-3 times a day. Bread, muffins, biscuits, curds.

I bought a new UNIT in the spring, the same model, on ozone with delivery cost 3000, the old one bakes a loaf every day, plus dough, almost every day, the bucket does not flow, for 2.5 years
I bought a second one, because I have little free time, I ran from work one to baking, to another dough, sometimes in two dough, and on the night of baking bread, one white to another sweet or black

And who cooked porridge in it? and then my wives puzzled with such a question. I know that bakers also stew meat, but are there any incidents of cooking porridge in our oven?

Look here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=308.0

And who cooked porridge in it? and then my wives puzzled with such a question. I know that bakers also stew meat, but are there any incidents of cooking porridge in our oven?

I have not tried it, I have a cartoon for this purpose)))) and I made jam)))

Who knows which bucket fits our stove? Maybe from other models or where to buy your own bucket? I worked for exactly a year, the gasket fell apart ((

I'm afraid to disappoint you ... at the office. the site is bigger and there are no bread makers (well, I have not seen), from my own experience I will tell you - I was looking for a bucket for a binaton, alas, NO, budget stoves do not acquire accessories!

even if you find a bucket, it's cheaper to buy a new stove

Thank you, I also had thoughts that a new one is cheaper (what if I buy an expensive bucket, and then the stove will fly after the bucket?). Although, according to reviews, whoever is lucky. Someone has baked for more than two years, and someone has exactly one year.

Although the stove has a 2-year warranty. Is the bucket subject to warranty replacement? I can not get through the service

Can a bucket come from other stoves? How to determine if it is suitable or not?

fail a hundred bucket, and try on