Let's compare bread makers.

I read the forum and I think that my considerations will be useful to many:

1. Size
2. Metal or plastic case
3. The presence of a viewing window
4. Dimensions of the bucket-shape (high as in LG or wide)
5. A book with recipes in grams, ml, or cups
6. The presence of a measuring cup and a double spoon (st. And teas.)
7. Simplicity and consistency of loading components (first liquid and then flour and other hardness or vice versa)
8. Convenience or disadvantage of having a dispenser (for additives) - you can pour past the bucket and then something will burn. In some models, you can simply load it directly into the form on a signal.
9. Delayed baking mode (maximum 15 hours)
10. Different weights of the bread. Two weights of bread 750g (actually 670g is obtained) and 1000g (920g), there are 500g (this is no longer bread, but some kind of bun will be)
11. Reliability, longevity, maintainability - statistics are needed.
12. Length of the power cord.
13. Touch or ordinary buttons.
14. In the event of a power failure during the operation cycle of the bread maker, a power reserve, during which the program will be saved (for example, 7 minutes)

I will add:
15. Stirrer - steel or plastic
16. Bucket quality - there are thin, light and heavy, dense with good coverage.
17. A set of programs - cake, jam, regular bread, French, Italian, etc.
18. Possibility of programming.

but tell me, plz, where is it better to look at the comparison of stoves? I would like to clearly in the table - which model of which manufacturer has what and what does not.
And yet, which manufacturers have the best bucket? And where do they usually buy a replacement bucket, etc., or does the service do this?

Go to the bread maker website and the internet and look there. Just type the word Breadmakers in Yandex and get a lot of information.

but tell me, plz, where is it better to look at the comparison of stoves? I would like to clearly in the table - which model of which manufacturer has what and what does not.

I have not seen such tables anywhere. In my opinion, only titanic work on your part can help. Lots of hours on the internet (to gain theoretical knowledge) and kilometers of steps to shop (for visual perception of information received on the internet, as well as for checking it).

[price]

Somehow, the hand does not turn to put items 19 and 20 for the criteria price and design bread makers.

Lena

but tell me, plz, where is it better to look at the comparison of stoves?

you can compare the parameters of two stoves from different manufacturers in one window.

and where do they usually buy a replacement bucket

For panasonics in the panasoniceplaza online store or in the panasoniceplaza brand stores in Moscow and some cities.

I already have the impression that the manufacturers are encrypted! about moulinex, I could even read the current in English. manual.
I've already started making a table for myself. But many manufacturers come up with their own names for the same operations.

many manufacturers come up with their own names for the same operations

That's for sure. I wish I could still get into the tasting room to taste bread from bread makers from all manufacturers .... This is from the realm of fantasy.

At the beginning of this year, I fired up to buy myself HP. Of course, I had zero experience in the stoves. But when I saw Kenwood255, I realized that I had to take it for several reasons 1. The company itself is well-known. 2. assembly in England. That's how I became the owner of this stove. Faced the problem of how to properly prepare bread. It turned out to be very simple! And almost the first time I got a beautiful delicious bread. The feedback on the stove is the most positive.
But then the birthday of my friend came and I, without much hesitation, decided to give her HP. I began to walk with rich experience and choose stoves. My impressions are as follows.
LG-design is good but all stoves have a terrible elongated-high bucket like for Easter. conclusion, the bread will not be beautiful and how to cut it ?! this firm disappeared immediately.
Panasonic- molinex- everything is cool, but the price is too high. for molinex, you should also look at the bucket, there are models with elongated ones.
Kenwood - it's okay, I've been thinking about her.
And then my gaze fell on Delongi 755 - I was struck by the stunning similarity of buckets with Kenwoods, and the price is 350 UAH with a discount. and I bought it without hesitation.
brought home before giving it to me, my hands were combed to test these two different-identical stoves.
In Delongue 755, the programs are almost the same as in Kenwood 255 except for one. kneading and baking according to program 1 is completely the same. worked two at the same time. The buckets are interchangeable. Swapped everything works, the seats are identical. Here are just the instructions from Delongue 755 were either in Spanish or in Portuguese, but I took recipes from Kenwood and everything was baked. Glory to this site, the instruction in Russian delongi 755 is already here. The build quality is excellent, there are suspicions that they are made at the same factory. The quality of the plastic is excellent.
Conclusion, why pay more when you can buy an excellent oven for about 350-450 UAH! recommend delongue 755.

Your recommendations are strange. I understand that you advise choosing a bucket-shaped bread machine? It's funny at least. Did you not pay attention to the quality of this bucket itself? But what about the rest? Programs, baked bread weight, etc.

The build quality is excellent, there are suspicions that they are made at the same factory.

You write that Kenwood255 is assembled in England, and Delongy 755 must be Italian. So where is this very plant that collects them?

You write that Kenwood255 is assembled in England, and Delongy 755 must be Italian. So where is this very plant that collects them?

Everyone knows this mysterious place

I don't know where Kenwood is collected, but the price tag of Delonghi in MegaMax shows Korea !!!

I don't know where Kenwood is collected, but the price tag of Delonghi in MegaMax shows Korea !!!

Sometimes they write this on the price tags.

I just compared the two stoves and saw no difference. I even liked the delongues more, the window is bigger, you can see everything as the process goes on. and in my kenwood with a flashlight I look.

[What to choose]

Actually, it's worth reading this entire section on the forum What to choose , still look at how many people are planning to bake and the required weight of bread. if 1 person - up to 750 g with a head is enough, more eaters - more bread weight, still see the dimensions of the stove (for example, I had nowhere to put 50 cm in length, although I was interested in some stoves with such dimensions), see the price and functions (dough , jam, oven), download instructions for the stoves of interest (available on the site). And the most important thing is to buy from what is on sale (not always immediately eat what you want).

You will laugh, but Moulinex 3000 and Kenwood 250 have EXACTLY the same buckets, I have no doubt that they are made at the same plant. I also conducted an experiment and baked bread according to the recipe for mulik in a bucket of mulik in Kenwood. But the difference in price is very significant! I liked the quality of Kenwood more, and it is more convenient to use. Mulik looks unreliable in comparison with her. I already wrote about my torment from 3000 in a topic with this name
So draw your conclusions ...
And I'm looking for delongues 125s for myself, and after reading I just made sure of the correctness of the choice

cheap and cheerful. made in Ukraine. everything is basic.

I, as a meticulous person in elections, who is very friendly with technology, in search of my stove, as well as watching the forum, reading various articles, reviews, wishes, and based on my experience, I can offer some useful tips for those who want to buy HB, but cannot make a choice.

1. Immediately decide how much bread you eat, whether you need an oven that bakes at least 750g of bread (which is almost a normal loaf), not to mention 1kg500g. Will you be able to eat this amount in 3-4 days? And after 4-5 days, the bread turns black, the taste is not the same. better to bake fresh and slightly.
2.Many on this site have complained about the quality of the Teflon. Especially Delongy's brand sounded. When choosing HB, rely on a manufacturer that is a leader in household appliances, or at least almost a leader.
3. What kind of bread do you prefer to bake? I personally chose the ovens that bake rye bread and muffins. All these jams, gluten-free bread, etc. did not interest me. Any white will bake.
4. The number of mixers also plays a role (from experience) Two mixers knead the dough better than one. And the motor of such machines will be more powerful, which means that the service life is longer.
5. The very shape of the container ..... maybe someone doesn't care, but I personally preferred the classic elongated mold, instead of the cake mold.
6. The presence and location of tens.
From a survey in stores where I was looking for stoves, I found out that the best option is 2 heating elements, or 1-in, but located in the center, although most of the stoves are located at the bottom.
They write a lot of complaints. that rye bread is badly baked, that the crust is bad, and so on. so don't overlook it.
7. Appearance of HB, quality of plastics and assembly. If you like the look, how it is even packaged, take it without hesitation.
By the way, almost all HB lids do not seem to hang out a lot. I was told that this is normal ...
8. Instructions ...... turn those on print quality, if everything is askew, and even with typos, it is better to refrain from buying.
They wrote a lot about Moulinex 5004, that there is a lot of marriage, etc., that there are typos even on the facade of the HB itself.
After a detailed examination of my car, as well as the contents of the box, instructions (in Russian and Ukrainian), I live in Ukraine, I understand ...
that although I have China, it's branded, there are no pritenzy vaaasche ..
but what was bought in Technopolis in Kiev, it clearly does not compare with my HB
Goods (good) coming to us from China must be certified. Feel free to ask about it.

Well, that seems to be all that you need to pay attention to.
This was my personal, collective opinion, and it's up to you.
GOOD LUCK !!!!

4. The number of mixers also plays a role (from experience) Two mixers knead the dough better than one.

"Better knead" - how's that? What exactly is better in a dough mixed with two stirrers? And if you screw on one more mixer, will it knead three times better?

The number of agitators depends on the shape of the bucket. If it is long and low, then in order to knead the dough well you need 2 mixers, because one simply will not reach the other end. If the bucket is more square, then 2 mixers are not needed there. And where to attach the second there?

Loaf size. In the store - an ordinary, standard loaf weighs 400 grams. From here we decide what size loaf is needed. By myself, I’ll say that there are four of us, I mainly bake with 500 grams of flour. Quite enough for a few days. But keep in mind that the smaller the size of the baked bread, the less dough you can make, if you like buns and pastries, you need a bigger oven.

Teflon quality. In principle, all major manufacturers of household appliances do not skimp on decent materials for their appliances.

Anyone can really bake white bread. And rye, too, Cupcake ... if you have a good oven, it is not at all critical, the presence of the "baking" mode is convenient when you come up with your own recipes, or if you accidentally make a mistake with the program, or to bake bread.

Agitators. Here the girls already quite rightly noticed that the number of mixers depends on the shape of the bucket. (Both of my ovens had one each, impurities for 9 years - it did not happen ...) And about the service life, I had a ski, with one stirrer, lived for 8 years. It was thrown out only because of the wear of the bucket and mixer, and not because of a motor breakdown.

The form is a thing for everyone, although, and the "Easter cake" type of loaf is normally cut into convenient pieces.

Shadows? Normal ten and one will bake bread. (Again, from my own experience).

Here, the appearance - I agree here, most often this is the main criterion for choosing HP. I like it - I don't like it ...

And one more thing. Baking bread is an automated process, but still creative.When buying a bread oven, you need to be sure that you like to bake bread

Good luck with your choice!

The last phrase is your desire, the most important not only in choosing and buying a stove, but in everything AND in life !!!

I think that when choosing a stove, they will take into account all our wishes. Thanks to all.
I suggest leaving your feedback on this or that HP in this thread, so that people can orient themselves ..

I will write my selection criteria
Having looked through this site and a bunch of models on the Internet (because we only have Kenwood and Moulinex in stores in Riga), as well as having inspected the speed of eating bread in my family, the size of the kitchen, the following happened

My criteria
1.the size of the bread machine (the kitchen is small)
2.the size of the baked loaf (small family and we don't eat much bread)
3.price (limited budget - a stove as a birthday present from my parents)
4.the availability in the shops of my place of residence
5.a bunch of criteria for functionality:
a. the ability to bake plain white bread
b. dough for dumplings
from. dough for buns and just baked goods (pizzas)
baking bread with wholemeal, wholemeal, etc.
e. the ability to put additives (or a dispenser) by sound - this option was not critical
6.the shape of the loaf (at first it was not very important, but at the end, when I chose intuition already, it became decisive)
7.exterior

in the end, I was not too lazy to draw up a table in Excel with a list of all the models that I found on the Internet in our stores and, according to the criteria, noted which model has
as a result, CP of large sizes immediately disappeared, in which, respectively, loaves of up to 1.5 kg
then the models that could not bake small loaves of 500 g disappeared
then the models for which I did not find any reviews, criticism and nothing at all disappeared
in the end there were 2 left: DeLonghi 755s, Kenwood BM210

and here the shape of the loaf, appearance and reviews came to mind

now, as you can see from the signature, I am the owner of DeLonghi 755s
and so far, I got everything I wanted from her (but I also have little experience of using it - I bake only the second bread, now I will run to learn something from recipes)

I hope my strategy will help someone make a choice

Yes .... you have approached this question too steeply. Excel ... how I forgot about him ...

Be sure to unsubscribe about the quality of Teflon, in a couple of months

well, like this!!!
I wanted the best option for relatively little money
for example, the same Panasonic (you can get it in Riga if you want), and most of the Moulinex models were a little expensive for me, and there were cases of a hasty choice when I regretted not looking more carefully :)

I will try to unsubscribe about Teflon, do not forget

I have mullinex-super, I ate bread from both Panasonic and my own, mine bakes no better, and no worse than Panasonic, it all depends on the desire and mood and attitude to HP

I want to bake sourdough bread, what functions should the oven have?
I looked at the models of the stoves, in my lamer opinion there should be a separate text kneading program, a separate baking program. Or is it somehow configured differently?

The topic is correct, but incorrectly constructed, that is, structured.

1. The qualities of the stove itself.
- workmanship
- reliability
- ergonomics (the window is right here, the dispenser with calls too)
- aesthetics (optional, but some people like the metal-like body, and some like vinyl, cannot be underestimated)
- dimensions (actually, an important parameter, unless you have a kitchen of 40 m2 completely greased)
- body kit (measuring instruments, recipe book and instructions)
- service and spare parts
- characteristic flaws (for example, the inscriptions (Mouli) are erased or the alignment (Pana) does not turn off) or there is no delayed baking timer (I do not know from whom)

2. The quality of the bread.
- baking stability
- baking quality (crust, kneading)
- possible sizes and shape of the loaf.
- rye bread (many people only eat it)
- exotic programs (pizza / baguette / jam / dumplings / sausages)
- programming.

3. Financial range.
- how much you can afford.

Comments.
- This is not all, but only a sketch
- many items are stuffed only "on the forum", reliability, for example.
- many points are judged only "by eye", the quality of performance, for example.
- almost everything can be customized. Programming did not fall for me (as well as rye bread - my wife does not like it).
- some points can kill all virtues. For example, I like to experiment - stoves without programming are thrown away.
- in fact, all this is not necessary.

I chose this way.
"China noname", Klatronic, etc., and a garden. I ate it for the most. I'm not going to experiment any more. And I will never advise anyone to buy "noname". Perhaps the worst enemy. However, my friend uses such junk. And does not complain

Then I went to the store and looked at Moulinex, Panasonic, Kenwood and Tefali. I don't remember De Longy, either. How they are fulfilled. Flimsy buckets, crooked lids, elastic bands, plastic, joints, etc.

Then I carefully studied the instructions for mule, kenwood and panasonic. What programs are there.

Then I studied the forum (Hobit one too) for complaints, reliability, any unpleasant events, etc.

Since the most expensive stove cost 130 euros, and the cheapest suitable one was 70, the question of the price was not in principle.

And all the cases. The choice is actually extremely limited. And if you also take into account that something may not be in your native land ...

[lear]

lear
You can bake with sourdough in any oven.

in my opinion, there should be a separate text kneading program, a separate baking program. Or is it somehow configured differently?

Indeed, the programs "dough" and "baking", if available in a particular model, then exist separately.

Comments.
- many items are stuffed only "on the forum", reliability, for example.
- many points are judged only "by eye", the quality of performance, for example.
- almost everything can be customized. Programming did not fall for me (as well as rye bread - my wife does not like it).
- some points can kill all virtues. For example, I like to experiment - stoves without programming are thrown away.

I chose this way.
"China noname", Klatronic, etc., and a garden. I ate it for the most. I'm not going to experiment any more.

Then I went to the store and looked at Moulinex, Panasonic, Kenwood and Tefali. I don't remember De Longy, either. How they are fulfilled. Flimsy buckets, crooked lids, elastic bands, plastic, joints, etc.

Then I carefully studied the instructions for mule, kenwood and panasonic. What programs are there.

Then I studied the forum (Hobit one too) for complaints, reliability, any unpleasant events, etc.

Wow! Approached fundamentally, to be sure!
So many things were rejected! I began to seriously worry that by the end of the message you would say: "Well, fuck it, this bread maker! I will bake in the oven!"

I have LG. For those who want to bake rye bread, it is not very suitable. Firstly, there is no "rye bread" program in it, and secondly, if you decided to do without a special program and bake on the main one, then the kneading time is not enough (13 minutes). , but a long kneading. Here in any program, except for the Test, 2 kneads, and both are short. On the "dough" mode, kneading is even shorter - 6 minutes. No programming. Sooooo inconvenient. It is impossible to interrupt any program if you need to change any then from the parameters of baking. You will not always pull out of the network. But, I think, for lovers of unpretentious baking with yeast. I prefer sourdough dough. Therefore, I will use HP and a 50/50 oven.
HP, perhaps, will change. I bought it before I got it right

Elena Bo! Tell me, please, how is your Panasonic programming? What exactly can you program?

Please tell me, how is your Panasonic with programming? What exactly can you program?

Panasonic does not release programmable bread makers yet

Sazalehter! Thank you! In another topic I already read that programming should be understood as a wider set of functions than I thought before. And Panasonic, apparently, is not programmable. But if the program is interrupted when you press the "Stop" button, then for me, the owner of LG, this is already programming

Most of the inhabitants of the post-Soviet space have an outdated understanding of the countries of origin. China, Korea, Taiwan and others are high-tech societies with a level of technology that does not grow tired of the West, and sometimes even surpasses due to a new fleet of cars, which, by the way, are all Western. Pay attention to the brand, not the country of origin. Reliable brands choose reliable manufacturing so as not to spoil their name.

For example, I like to experiment - stoves without programming are thrown away.

Programming is creating your own baking program, am I getting it right?
And yet, if it's not a secret, what did you choose?

Here at the beginning of the topic, one of the selection criteria was the presence of a viewing window in the HP. Therefore, I will also throw my remark. The forum flashed information that the windows actually interfere with the baking of bread and many owners have to somehow close these very windows so that there is no loss of temperature.

The other day we were treated to bread baked in Mulinex 3000. So, on the whole, the bread was not bad (maybe a bit too much moisture, but just a little), only the top of the loaf (as if in the projection of this very window) was not that pale, but frankly unbaked.

I look into my Panasonic all the time, even when raising dough and baking bread. But I didn't have such a thing that would greatly affect the baking. Naturally, I do not keep the lid open for a long time (I opened it, looked in, assessed the situation and closed it).

I have HP with a rather large viewing window, but never in the projection of this very window was the bread unbaked

Most likely, this "gets" is from one particular stove. Nevertheless, this experience is sufficient, and when discussing with friends this particular model (or even a company) I will actively discourage.

I AM A BEGINNER ON THIS SITE, BUT I HAVE ALREADY USED IT FOR 2 MONTHS, YOUR TIPS HELPED ME MORE ONCE. I HAVE A MULINEX-300 OVEN, I AM VERY SATISFIED, ALL RECIPES THAT ARE SUPPLIED TO IT ARE HIGHEST PROFESSIONAL. THE BUCKET IS COVERED WITH A NON-STICK COATING, VERY EASY TO CLEAN, CHECKED ALL THE PROGRAMS, ALL FULLY PERFORM THEIR FUNCTION, THE SIZE OF BREAD IS VERY CONVENIENT, THAT 750G, THAT 1KG. FROM THE SITE I TAKED RECIPES OF "EASTER KULICH", "ITALIAN BREAD WITH BASIL" "BREAD ON KEFIR WITH CHEESE" - THESE RECIPES BECAME FOR OUR FAMILY BECELERS, THANK YOU FOR THEM.

Here at the beginning of the topic, one of the selection criteria was the presence of a viewing window in the HP. Therefore, I will also throw my remark. On the forum, information flashed that the windows actually interfere with the baking of bread and many owners have to somehow close these windows so that there is no loss of temperature.

The other day we were treated to bread baked in Mulinex 3000. So, on the whole, the bread was not bad (maybe a bit too much moisture, but just a little), only the top of the loaf (as if in the projection of this very window) was not that pale, but frankly unbaked.

I look into my Panasonic all the time, even when raising dough and baking bread. But I did not have such a thing that would greatly affect the baking. Naturally, I do not keep the lid open for a long time (I opened it, looked in, assessed the situation and closed it).

THE MORE THAN BREAD IN MULINEX-300, THE MORE THAN THE BREAD.

[majjjor]

majjjor, writing in uppercase letters (in capital letters) is considered bad form. Disable Caps Lock already? Thank you for understanding!

To lecture publicly if you are not a moderator is also bad form. Could write in a personal person. And let's talk on the topic.
Thank you for understanding!

[Let's compare bread makers]

Let's compare bread makers

.
The "embryos" of my proposal were formed in other topics, so I will transfer something to "bring together"

Preamble (from which we will push off).
A modern bread maker is a “specific” household appliance that provides both an experienced baker and a person, with a minimal understanding of baking, to bake bread using ready-made (or creating their own) programs that simulate the complex and ambiguous process of making bread from different ingredients.

I suggest "compare HP"NOT by the method of pointing to specific manufacturers or personal preferences or" declaring that it is and not explaining why it is necessary ", but by the method of "comprehensive" consideration of individual elements of the furnaces (buckets, windows, dispensers, baguette holders, etc.), functions of stoves ("Behavioral features", specific programs, non-baking use) ... etc.

Then in my opinion manwho decided to buy HP, will be able to imagine what the price of HP consists of... And decide for himself what he would like to pay for, and what he could save on.

Winning in one - you will invariably lose in another ("ce la vie")

Some rules (more requests to those wishing to join the controversy):
• Try not to name manufacturers and specific HP models
• Try not to describe a feature or function just because you like it. Try to objectively describe why you need it (or not)
• It is not necessary to consider all the pros and cons alone. It is much more interesting when one and the same question (problem) can be looked at through the eyes of different people.
• Justify your preference (disadvantage), trying to find objective arguments in support of your opinion
• Offer your own discussions. Ask questions "what is not clear or you want to be" discussed "
• Do not be offended by criticism (if it is justified) of what you "boasted". They criticize not you, but the "construction"! We are all human, not know-it-alls, but we all have some professional life experience.

Let's argue with an open mind!

Temperature equalization function

ingredients before starting the oven

Based on the fact that it is better to start kneading the dough ingredients at a temperature of +20, and proofing at +30 (it should be noted that during the kneading period the dough will be heated). It becomes obvious that the "Alignment function" is far from a panacea,

eg, might be useful in such cases:
a) if the ingredients are significantly different temperatures (for example, flour +20, milk from the refrigerator) - bring everything to +20 and start kneading. This works well in temperate to cool climates.
b) if after kneading the temperature in the CP is slightly higher than +30 - the proofing process is reduced. But, most likely, some kind of minimum period is still laid down. So again "This works well" in temperate and cool climates.

May be useless:
a) if the temperature of the ingredients is higher than +38, the yeast will most likely "die". And no amount of "alignment" will save anything if the user does not initially "take care" of a significant decrease in the temperature of the ingredients being placed.
And in this case, the "alignment function" is a useless thing. After all, if the user knows about the temperature regimes of "testing", then he "can observe" them without "leveling".
b) in the presence of such a function, the time of "passing" the grain-receiving processes becomes poorly predictable, which forces the user to stay close to the plant (after all, it happens that you need to look after the bun, remove the stirrers) at least half of the time allotted for receiving bread. And also the date is unknown in advance.

Possibility to bake bread of different shapes.

[/ b]
As a rule, this opportunity is realized in the form of an additional "accessory" in the form of a cylindrical bucket or baguette holder. This "accessory" makes a significant contribution to the cost of HP, both by its design and by the development of the corresponding "software" by the manufacturer
But it also has a clear "consumer appeal", especially the baguette holder.

Two buckets of different shapes allow to bake bread of approximately the same "volume" round or rectangular (usually square). If one bucket seems to you much smaller than the other, think about whether the stove will "warm the air" inside itself, at the expense of your electricity payments.
Baguette holder allows you to bake significantly smaller crispbreads (4 pcs. 100 g each), and in the main bucket a large one (1000 g). This is convenient for families with children or families, some of whom are on the road - it is possible to bake a different type of bread in small quantities. Or just bake a small bread to test the recipe. That is, "monetary savings" can be obtained during the period of using HP.

Peace be with you bakers!

and by the method of "comprehensive" consideration of individual elements of the stove structures (buckets, windows, dispensers, baguette holders, etc.)

well, let's look at the window - they look through it ... and

but if you dig deeper, then again everything will come down to the fact that there is no window in Panas, so it is not, but there is a window in Mulenex, so it

yes, and in the segment of stoves with windows, you also get confused, someone has a light top, so they try to caulk it, and someone else, on the contrary, and people almost drill holes
baguette holders are not a bad thing and you noticed correctly, you can add a small amount of baked goods, so to speak, for a sample
and on the other hand, if baguettes are in use in the family, then their oven will evaporate because the yield is low and they are devoured at the moment
and at the expense of families with children, you got hot - if the children are small there is no time for fiddling with baguettes
the dispenser, what can I say, the raisins itself does not jump into it, but on the whistle I will pour it manually
how to consider a bucket comprehensively, I do not understand something
I already wrote that I bought a spare bucket for everyone, as they say
so here is the difference with what was sold with x \ n significant

[Window]

and if you dig deeper, then again everything will come down to something in

yes, and in the segment of furnaces with windows, you also get confused, someone has a light top, so they try to caulk it, and someone else, on the contrary, and people almost drill holes

the dispenser, what can I say, the raisins itself does not jump into it, but on the whistle I will pour it manually

how to consider a bucket comprehensively, I do not understand something

Not all at once, let's go in parts.
Brand HP "we agreed" not to mention! And the words "better - worse" next to these brands too. I think you can achieve objectivity

Window, in itself, does not affect the "top" of the baking. There is also a window in the oven, but somehow everything is baked. The top of the baking can be affected, if you do not consider the ingredients, the uniformity of heating of the entire inner part of the CP, the thickness and tightness of the lid.

Dispenser... If it is possible to load it not by the whistle, but at the beginning of everything, then its automatic opening at the right time will add something to the bread. That is, you can take advantage of the delayed start and get bread with additives added at the "right" time.
The dispenser is also a mechanical "limiter" of the amount of additives, which can have a positive effect on the reliability of the stove (the manufacturer's way of restricting the user so that he does not spoil the motor, wanting to bake with "more goodies" - nuts for example)

I propose to consider the buckets in context: cast and stamped buckets, what are the advantages and disadvantages

[
how to consider a bucket comprehensively, I do not understand something
I already wrote that I bought a spare bucket for everyone, as they say
so here is the difference with what was sold with x \ n significant

[/ quote]
Oh, please tell me where did you buy the extra bucket ?? Well, very much it is necessary.

My first dear Japanese stove \ failed with the names, but all the same condition not to mention \ had only three programs, there was a window in it too and the top was baked perfectly. The bucket was heavy, thick, like cast iron. There is a window in my cheap current one, the bucket is thin \ if you compare it with the old Japanese \ and everything is baked normally \ a photo of my bread on the forum is enough \.