Description bread maker DAEWOO DI 9154

Please write down the dimensions of this HP, + in height with the door open. I really want to order, but I'm afraid it won't. And another question, did anyone use only one small baking compartment? What's the point of this? And will not the remaining empty part of the bucket be spoiled by the empty heating? And how does the kneading in small buckets generally take place, somewhere I met a comment that they do not fully spin ...

with the dimensions I will tell you:
h * w * d: 31 * 40 * 23 cm closed
with open lid height 52 cm

I tried the oven in two compartments and only in one half of a double mold. In my opinion, it does not deteriorate from half use. And I saw the point in the opportunity to try a new recipe with minimal product costs: if you don't like it, it's not so bad to throw it away.

but at the expense of kneading: I noticed that in a double form, the dough is kneaded much faster when the sequence of laying the products is changed, that is, if you put dry first, and on top of the liquid, then the kneading is better (although according to the instructions it is written first to fill in the liquid).

And, as my experience has shown, steeper dough (for example, dumplings) is better kneaded in a double form.

I do not pretend to be the ultimate truth, I have been using this model of a bread machine for more than 2 years.

Thank you very much! The size is what you need, I think to opt for this particular model, otherwise the brains are already boiling And we will deal with the rest with the help of trial and error (not only our own) Basically I don’t want to buy expensive models, while with two I can say the most expensive familiar and there is something to complain about ...

Thank you all very much !!! For a long time I chose a programmable HP model and chose Daewoo DI-9154, they brought it today, I checked everything, as taught !!!! Tomorrow I will test. I have the first HP Delongy, I am very happy with it, but since I bake with sourdough, I need a HP where you can set the time of all processes by yourself, so I had to buy a second one !!!! And it's more convenient with two, otherwise HP bakes, and I need to either knead the dough on dumplings and pizza, or bake one more bread, and now it's beauty !!!

And from today on, I am also a happy owner of such a bread machine! My old Gold Star (great-grandmother LG) turned 15, retired, and bought myself 9154. Already baking bread

What power is 600W or 800W?

There is no data in the instructions, I looked at the stove itself. The accuracy is amazing - 815 watts

I tried to bake bread according to the recipe from the booklet, I did not rise (((is the problem in yeast?

Can you please tell me if the oven has a "gluten-free" or "gluten-free" mode?

Can you please tell me if the oven has a "gluten-free" or "gluten-free" mode?

No no https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=24017.10

OK, thanks. But, since I really like the stove both externally and in terms of indicators, I will try to program gluten-free for my mode. Maybe someone already had a similar experience? Experienced programmers - help

HELP! We urgently need your help. I was presented with a Daewoo Di9154 bread maker. A friend gave her bread recipes. Baked 2 times. The dough did not rise, the bread did not grow. As a result, it also turned out raw. Help, pzh. If it's not difficult, throw off a couple of recipes for this particular stove, I will be sincerely grateful. P.S. And the hostess is good, and I cook everything deliciously. And here it does not work. She was already angry with herself. It can't be that I didn't succeed.

I downloaded the recipes for HP Binaton 2169, they are suitable for Dao 9154. But my programming mode does not work out.

Hurrah! Finally, from time to time, I began to bake bread.And for some reason the first few baked goods after more than six months of inactivity - the dough does not rise well. I thought it was old yeast (I use fast-acting yeast). I bought new ones and it still didn't help. But in fact, it turned out that the room where I bake is too cold (it's September). I put the heater next to the stove (I turn it off when the stove starts to bake) and everything started to rise normally. In the room to the heater +20. So for those whose dough does not rise well, I recommend this way out. Probably, the stove itself should warm up the dough while it is being raised (the relay clicks there periodically, apparently, it turns on the heating elements for a short time), but for some reason this is not enough in our weather.

Please tell me about the programmed mode

according to instructions
Kneading 1: 6-14 minutes
Ascent 1: 20-60 minutes
Kneading 2: 5-20 minutes
Ascent2: 5-120 minutes
Ascent 3: 0-120 minutes
Baking: 0-80 minutes
Keeping bread warm: 0-60 minutes

Question: can I skip Kneading1 and Rise1 and start the program immediately with Kneading2?

Can you please tell me if the signal for adding additional ingredients to the dough is loud, will it wake you up at night? Can I turn it off? Thank you!

Please tell me about the programmed mode
....
Question: can I skip Kneading1 and Rise1 and start the program immediately with Kneading2?

Can't escape.
Look at the range of change of modes, they do not start from zero (0).
Take this into account when drawing up the program, it does not interfere with kneading and raising the dough in general.
Do not bother with this and bake, but a short pause, only for a plus test, will swell better.
Success!

Can't escape.
Look at the range of change of modes, they do not start from zero (0).
Take this into account when drawing up the program, it does not interfere with kneading and raising the dough in general.
Do not bother with this and bake, but a short pause, only for a plus test, will swell better.
Success!

I just read that black bread needs one long kneading, and one long rise, and an extra rise and kneading can ruin the bread, and the result is a black pancake, which is why I wanted to bypass the first two modes. And I would also like to try to make yogurt in a bread machine, using the last two lifting modes, and skip two kneading and one rise. And I already tried to program it myself, and in the end I realized that you can only bypass those modes where the timer starts from zero.

Now I also have a DAEWOO DI 9154 bread maker. Yesterday I baked 2 small ones - one white (according to the attached French recipe), one gray (according to the recipe from the forum) - the white turned out great, the gray roof fell off, but in general nothing (I sin on re-mortgaging with yeast and water, I almost did it by eye) ...
Another problem is that the cover of the HP is crooked. I didn't understand if it affects the baking or not .. condensation appeared on the lid a little from one side inside, did anyone have similar problems?

Good day to all members of the forum!
Finally, after much deliberation, studying the Internet, including this, respected by me, site, I found myself yesterday in the ranks of the happy (hopefully) owner of a miracle of technology from Korea (although produced in China) DEUSHKI 9154.
Today I will try to bake bread. Before that, I was not friends with the test. Although I cook everything else often and with pleasure.
I do not know if it is possible to give a link to my culinary achievements here, so I will refrain for now. If there is permission from the moderators, then with pleasure.

In general, it bakes well, in fact, the crookedness of the lid does not affect the quality of the bread. Baking both small and large - the result is wonderful! The husband says that the bread turns out better than in the old CP, airy and softer. I didn't really notice the difference.
In general - I am very happy!

Tell me, what is the coverage of the buckets?

I wanted to buy Binaton 2169, but I read about Teflon coating and I don't want to ... Tell me, what kind of coating does the buckets have? And is the stainless steel very hot. body?

I wanted to buy Binaton 2169, but I read about Teflon coating and I don't want to ... Tell me, what kind of coating does the buckets have? And is the stainless steel very hot. body?

Teflon is used in all HP! Never mind and paraphrasing the classics, do not read harmful sites at dinner

Hello everyone and nice to meet you, I'm Yulia I have one difficulty - to track the correctness of the kolobok. There are two stirrers and the dough is wrapped in any patterns, but not in a bun. People tell me who is focusing on what. How to understand that the dough is what you need, not too liquid (well, it's easier) and not too thick (it's more difficult with this)?

Hello everybody! Take another young baker) Only yesterday at night they brought me this joy. I ordered it even before NG, because my mother and grandmother dream of an entom unit, well ... they will be happy with the old NG. I'll take a present to them on Sunday! But just before that, it is necessary to master the miracle technique itself, so that later it would be easier for grandmother to teach how to use it. Yes, recipes to dig up simple, but good results. Therefore, a huge request to EVERYONE: throw in a few simple but delicious recipes. You need white, black, and yeast-free bread. And ... also lean is also sooo necessary, because my mother is very strict to fast. So that everyone would have joy (both lean and not) she took with 2 buckets. Let the old ladies rejoice!

Hello everyone and nice to meet you, I'm Yulia I have one difficulty - to track the correctness of the kolobok. There are two stirrers and the dough is wrapped in any patterns, but not in a bun. People tell me who is focusing on what. How to understand that the dough is what you need, not too liquid (well, it's easier) and not too thick (it's more difficult with this)?

I think your problem is the installation of the blades. You can put them at different angles. That's just under which is more correct (so that there would be no imbalance), I do not know. Due to improper installation of the blades, the flour remained intact on the left side of the bucket, because for some reason the blade did not rotate there at all. Well I noticed before baking. I had to reset the program, fix the paddle and start the process again. The bread turned out delicious, but with a very thick and too ruddy crust, although I chose the "medium" crust, and what is quite strange: the bread did not take up the entire container, that is, 1/4 of the container on the right side was not filled at all, there was a void at the bottom ... I did it according to the attached recipe book at the rate of 900 g.
Another question. And for 1400 g and for 500 g, do we calculate the proportions ourselves?

I put the shoulder blades correctly, namely parallel to each other. And the recipes, yes, you have to extract yourself. Today I have bread for 1175gr - well, it's huge, where to put it now. In this sense, I missed the choice of the stove. It would be necessary at least to weigh an ordinary loaf for interest or a loaf of black. Somehow I had no idea that there was so much killo.

ilonnna - some of your attached book is wrong, for example, in the attached book the minimum weight is -1000, and 500 also has proportions. Look on the Internet for the recipe book for DAEWOO DI 9154, maybe you got the wrong book by mistake?

I have the same book, there are recipes for 700 and 900 grams.

I have to have in my book the size of loaves 1400, 1200, 1000 and 550 gr.
700 and 900 grams for a large bucket is clearly not enough, but for small ones - a lot and 700 ..

In my opinion, in this thread, someone gave a link where you can download this recipe book.

By the way, I also use recipes from the old HP, simply recalculating the proportions for the desired size of the loaf, since there are very few recipes in the recipe book.

Nas_stasia, thanks for the answer.
I have a question: do the recipes from different bread machines all fit? You take what you liked and praise, recalculate the proportions to the desired size and that's it? Or, nevertheless, there are subtleties for each model and normal bread will not work?

ilonnna, I had no problems with the recipes from the old HP, all the recipes fit. Moreover, I am used to weighing on scales, and in the book to a new one - measures in glasses

Can you tell me then some yeast-free with a bang?

ilonnna - yeast-free I won't tell you - I don't bake yeast-free

And how to add pictures here?

ilonnna - yeast-free I won't tell you - I don't bake yeast-free

It's a pity ... but we have a yeast problem with the stomach, so I would like to master yeast-free. Although the yeast is so delicious

And how to add pictures here?

I use Radical.

I tried Yanna's mustard bread recipe. Tasty, of course, but still I still can't get the bread. The crust all over the brick turns out to be very thick and hard and the sides and bottom burn strongly (the top is normal. Who knows what to do?

Nas_stasia, can you write at least some working recipe for white bread? And then something nifiga does not work for me. I'm already desperate. Do you also have a Daewoo DI-9154? And then I'll bring them to the grandmothers, but there is nothing to teach. : sorry: Granny will say that she bought a city .. but cheap, well, etc. ...

ilonnna - if you want, I will send you my description of HP with a recipe book by mail, let's e-mail. mail, but there are not very interesting recipes, in my opinion

In Daewoo DI-9154, I have already tested the following recipes from the old HP perfectly well.

(I use measuring spoons and a glass attached to the CP, weigh the flour on a scale).

1. French (the same is obtained, as in the attached book).

weight 500 grams, "French" mode
wheat flour of the highest grade - 260 g
sugar - 1.5 tbsp. l.
salt - 1 tsp
draining. oil - 1 tbsp. l.
milk - 100 ml
water - 80 ml
dry yeast - 0.7 tsp (or 3/4 measuring small spoon).

2. "Black" fragrant (this is, so to speak, my fantasy recipe, based on one of the recipes of the old HP)

for a weight of 500 grams, the "French" or "Basic" mode (on any it turns out the same, I just sometimes bake at the same time with French :))
wheat flour c. from. - 150 g.
peeled rye flour - 150 g.
salt - 1 tsp.
sugar - 1/2 tbsp. l.
kvass wort - 75 ml (from the "homemade kvass" set of the "home kitchen" brand)
water - 140 ml.
dry yeast - 0.7 tsp (3/4 tsp)
a little (1-2 tsp) ground coriander.

3. On sour cream (or yogurt)

weight 1000 grams, "basic" mode
wheat flour - 585 g.
salt - 2 tsp
sugar - 2 tbsp. l.
yogurt (or sour cream) - 140 ml
water - 275 ml.
dry yeast - 1.7 tsp (1 and 3/4)

Recipes from the forum are also good (I recalculated the weight proportionally):

1. Mustard and milk https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=2900.0

for a small loaf, basic mode.

Dry yeast 0.5 tsp
Flour premium baker. 225.0 g
Salt, 0.5 tsp
Sugar 1.0 tbsp l
Mustard powder 0.5 tsp
Butter 10.0 g (I don't always put it, sometimes only mustard)
Mustard oil 1.0 tbsp. l
Milk ml 150.0

2. Rustic https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=2731.0 - my favorite!

for a small loaf, "French" mode

Wheat flour, 250 g
Rye flour, 60 g
Water ml 185
Salt tsp 1
Sugar Art. l 0.5
Dry yeast, 0.9 tsp (by eye, slightly less than a full tsp)

(sometimes I add a couple of tablespoons of bran to it, but so that the total weight of the flour, including the bran, is unchanged)

Oh, Nas_stasia, HUGE human THANKS to you !!!
I'll come home from work and be sure to bake! If it works out (and now it should) then I will take a picture and post a photo!

If it's not difficult, then send the book of recipes to the post office, too, since we have such different ones, then we ought to see if something is suitable ... ilonnna (sobakentia)
In my recipe book there is one recipe that I do not understand at all. "Instant Bread with Pesto Sauce". I began to look at the ingredients, and it says there: water 480C 1100F - 270 ml. What does this mean?

ilonnna - I think the water temperature is 48 degrees Celsius or 110 degrees Fahrenheit. Once instant bread - the water should be warm enough.

File sent - catch

You have a recipe book for a different HP ...

I have only one difficulty - to track the correctness of the kolobok. There are two stirrers and the dough is wrapped in any patterns, but not in a bun. People tell me who is focusing on what. How to understand that the dough is what you need, not too liquid (well, it's easier) and not too thick (it's more difficult with this)?

Nas_stasia, how about you, no problem? Can you tell me something interesting.
Surprisingly, the crust is always thin and crispy.

LyuLyoka - no, while there were no problems. Only once with the village it turned out to be watery, because I was mistaken when I recalculated the proportions.
In a large container, even if the dough is somehow wrapped on one side - it evens itself out at the stage of the last rise by itself. As a last resort, you can correct it after the last batch. The main thing, as I understood it, is not to put ingredients in a large container less than a 1000 gram loaf, then there will be no strong distortions of the dough.

The main thing, as I understood it, is not to put ingredients in a large container less than a 1000 gram loaf, then there will be no strong distortions of the dough.

Now it is clear why my bread was crooked, I had a book with a recipe for 900 g, now according to Nastasina I will bake correctly

Nas_stasia, thanks again for your recipes! Finally we got a delicious bread, I attach a photo report. True, my donkey has the upper hand, but ... I think I'll learn to "read the dough" soon, probably I should have added a little more flour. And the taste is very even! The most important expert appraiser (my youngest is 6 years old) for my first 2 breads said: "Mom, let's buy bread as before in the store!" And now I'm happy!


I also baked a lemon-orange cupcake - so all the children are delighted! But, however, some akazia came out with a cupcake. If I had set it to cook overnight (on a timer by the morning), then they would have taken out the half-unbaked dough, it's good that I didn't do that, and at the end of the baking process with a torch I tried the dough, and it was all stuck and liquid on the torch. So I set it to bake for another 20 minutes. But in general, I am slowly mastering the technique and have already firmly decided to take the same one for myself!

ilonnna - very happy for you, good bread! The top still settles when there is a lot of yeast, and with small portions it is difficult to immediately adapt to the quantity, because there you put it almost by the eye

Yes, figs with her with the top, the main thing is that he is finally edible! It doesn't smell like yeast and doesn't taste like it, there is no heartburn, so Hurray !!! And we will gradually learn to create beauty. Granny has so far decided not to rush to take this device away from me, so that the children (her great-grandchildren) eat bread and muffins, and so that I can collect more recipes (she does not know how to use the Internet), and then we will take it to her. So I have a couple of weeks. Today my mother and I handed her a 1400 g loaf, let her check it out! And by tomorrow I'll try to bake black!
By the way, when I came home from work, I found that only memories remained (as promised by the author of the recipe) of the orange-lemon cake. Okay, I managed to take a couple of pieces to work. And from a huge loaf of 1400 g of French, less than half is left, and they also say that children do not eat bread! So I didn't have time to take a picture of a huge loaf

[Nas_stasia]

Nas_stasiaI have long wanted to thank you for the recipes that you recently shared with me. I have baked them more than once, and each time it turns out delicious. I liked your most "Black" fragrant (this is, so to speak, my fantasy recipe, based on one of the recipes of the old HP) "... It is very similar to our beloved Borodinsky, it turns out so fragrant, you will not find the youngest by the ears from him! Everyone loves it sooo much! THANK YOU!
In the photo, bread according to your recipes with yeast: French on the left (also delicious), and on the right, that very fragrant mmm ...

Now I am mastering 2 starter cultures: MK and a French woman. At MK I was already baking sieve bread, incomparable. Baked prescription Omela from topic Sourdough sieve bread (oven), but baked in a bread maker - yummy! Delicate! Now I will try your fragrant black bread, count the leaven into MK and bake. Unsubscribe how it goes. Try the starter culture - THIS IS THE THING !!!

No, Nas_stasia, the leavens only seem complicated at first, but the result is mmm ... it would seem that yeast too, and the bread is completely different! I personally checked it myself, and now I will try to bake only with leaven. You can also bake buns, pies, etc. on them, I want to try everything as time permits.