Let's compare bread makers.

[Maybe there will be an amateur enthusiast who will take on such work as go through all the topics and summarize the material on this topic - you can even use the names of the stoves, what to hide ...]

Dear colleagues

On our site, there have been so many debates on this topic - which one is better and what are its shortcomings, etc. etc.....

I have a counter offer.

Maybe there will be an amateur enthusiast who will take on such work as go through all the topics and summarize the material on this topic - you can even use the names of the stoves, what to hide ...

People will be grateful to you for such work.

Tsiganka is right, I have a Hitachi with only three bread programs - but bakes something like ... everyone saw it.

So it's a thankless job to open another topic about the same

There will be those interested in my proposal - please contact

Good luck!

[temperature equalization]

About temperature equalization I'll tell you. Since there is a decent experience of using HP with and without such a function, then:

A very handy feature. If the stove does not have this function, then the instructions contain the following phrase: before placing the ingredients in the oven, let them stand at room temperature for about 30 minutes... Because yeast - from the freezer, milk - from the refrigerator, flour and vegetable oil - at room temperature. Moreover, in my old stove, the instructions say that the liquid needs to be heated. Therefore, + additional time and an additional saucepan for heating the liquid to at least 26-30 degrees. (This temperature is considered optimal for yeast fermentation).

Further, if we take the function of equalizing the temperature, as it is implemented in one of the stoves, then if the room is too warm (and in summer we have +35), then the stove increases alignment time, but for this - reduces proofing time. Thanks to this, you can bake bread with almost any temperature of air. The same cannot be said about ovens with a rigidly hammered program, here is 30 minutes of proofing and that's it. I didn’t bake bread with the previous stove in hot weather, because the yeast was fermenting, the dough fell off ...

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.

In the oven, a slightly different arrangement of shades and a window, after all. There ten almost comes close to the window. And it is located above / below. And the window is on the side. As a last resort, you can rotate the baked goods, in the HP - you will not be able to rotate.
Basically, stoves work with and without a window is quite decent. I think that convection in the CP will be useful - then this problem will not appear at all. Hot air from all directions will come in from above and from the side

[temperature equalization]

About temperature equalization I'll tell you. Since there is a decent experience of using HP with and without such a function, then:
Further, if we take the function of equalizing the temperature, as it is implemented in one of the stoves, then if the room is too warm (and in the summer we have +35), then the stove increases alignment time, but for this - reduces proofing time. Thanks to this, you can bake bread with almost any temperature of air. The same cannot be said about ovens with a rigidly hammered program, here is 30 minutes of proofing and that's it. I didn’t bake bread with the previous stove in hot weather, because the yeast was fermenting, the dough fell off ...

And I have an LG stove and the temperature outside and more than +35 was now, but I bake bread and nothing falls off. And the alignment is only in the French mode.

I read almost all the discussions about choosing a stove and for myself I concluded that the list of undeniable advantages of Panasonic stoves compared to others is, to put it mildly, somewhat exaggerated.

When choosing a stove, I was guided by:

one.manufacturer's brand (my LG microwave oven has been working flawlessly for several years and has a nice design);

2. the ability to bake both large and small bread;

3. the presence of various programs for baking bread + jam;

4.metal, not plastic case (well, the silver coating suits me more in color for the kitchen)

About temperature equalization I'll tell you. Since there is a decent experience of using HP with and without such a function, then:

A very handy feature. If the stove does not have this function, then the instructions contain the following phrase: before placing the ingredients in the oven, let them stand at room temperature for about 30 minutes... Because yeast - from the freezer, milk - from the refrigerator, flour and vegetable oil - at room temperature. Moreover, in my old stove, the instructions say that the liquid needs to be heated. Therefore, + additional time and an additional saucepan for heating the liquid to at least 26-30 degrees. (This temperature is considered optimal for yeast fermentation).

This statement is just as controversial! To make milk from the refrigerator at room temperature is a matter of several tens of seconds using the microwave, but after putting it in the bread maker, kneading starts immediately and you can immediately control the bun (if a new recipe or flour) and you do not need to sit and catch the moment when the stove starts kneading.

This is just my opinion and I do not want to enter into a discussion about this.
It doesn't always end well!

And if in the future I have to live in the country for a long time and the question of buying a second bread machine arises, then I will say that it will not necessarily be Panasonic, I will think.

What can I say about the temperature of the pistol, I live in the desert .. it is even hotter only in Eilat, my stove is now standing on the balcony .. what is the temperature there .. hmm .. hot, however, there is the oven too .. today I kneaded the dough in it and baked sour cream cakes, then cooked apricots and apples. We bake bread all year round, the temperature in the apartment and the temperature on the street are interconnected with us. We did not observe any problems with temperature equalization, the stove has already paid off its 70 points.

Peace be with you bakers!
gypsy --- I live in the desert
you need to bury the bucket in the sand after kneading
what is the energy saving

For me, the undoubted advantage of HP without equalization of temperatures is precisely programmed and specified in the instructions for the execution of all functions in the baking process: kneading, proofing, deboning, baking. Knowing the exact time of each operation, you do not have to constantly be on duty near the stove to control the bun, add additives, remove the dough mixer (depending on the type of bread), grease the crust before baking. That is, there is a significant saving of time and its rational use. It's easier for me to get food in advance so that they reach room temperature, and heat the liquid in the microwave.

About the dispenser. The plus is that you can bake bread with additives on the timer. The downside is that the roof of the bread can be damaged in a very large size, and this is very unpleasant in the case of baking cakes or bread for treating guests. In addition, I suspect (I have HP without a dispenser) that there are troubles with its washing. In my opinion, it would be convenient for stoves with a dispenser to have a removable lid. I would like to hear the opinion of the owners of HP with a dispenser on this issue.

Two buckets of different shapes are a very good idea. It would be great to bake traditional-style cakes in a round bucket. Unfortunately, I only have one rectangular one.

The window, subject to a high-quality assembly and does not affect the frying of the top crust, is a plus. There is a window in my stove and the crust I ordered.

The guys have already discussed all this and more than once, many similar topics
For example
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8365.0

[discussed all this more than once]

have already discussed all this and more than once, many similar topics

"discussed all this more than once"including in the topic given by you from the positions: "I want ..", "I like ...", "I miss ...." These are tastes - why declare them so often at all? Well, they said once and enough.

Or do you want to reduce the number of topics by leaving only these?

let's consider the effect of a thick (or thin) bucket on baking, based on physical phenomena and modern technologies

Let's tell you what exactly they do and how long does it take in time our bakery programs, but we will not operate with "empty": the main program, rye, French, etc.

[Let's tell you what exactly they do]

Let's tell you what exactly they do and how long does it take in time our bakery programs,

[/ quot

For me, this information is also important for a better understanding and adaptation of different recipes to my x. P.

It would be nice if someone took up the collection of information on the forum \ collect through a personal \ and made such a table, then put it out and all checked the position of their stove, if everyone was okay with everyone.

[Dear]

Dear, absolutely did not want to enter into disputes with anyone! I wrote what I had, you - write how it is with you. We have a forum. We are trying to find a compromise and help people who are just going to buy HP.

Luysia, Have you noticed? I have had experience with two different ovens over a fairly long period. The first stove, of the same brand as yours, lived with me for more than 8 years, and all my words are MY personal experience. If this is not the case with you, it is good.

Gypsy, I am very glad for you that everything works great for you! I couldn't do that. Apparently, we have a different climate, maybe we have more humidity, maybe something else. But with t-re more than +30 degrees - bread did not come out. I wrote about this. In my case, the alignment mode helps me. In other cases, it may not help. As, however, in the case of crooked hands, failure to follow instructions and poor products. But that's not what we're discussing here, is it?

Mruklik I wanted to discuss certain possibilities of stoves, so that a person could figure out whether he needed certain functions or not. So I'm trying to discuss this. Do not argue, but discuss! If someone is not interested or wants to argue - do not write, there is no need to arrange another quarrel.

Let's live in peace.

[Midnight lady]

Midnight lady, the dispenser is removable. Easily removed from the lid and washed under the tap

Bread with additives, even a very large size, rarely rises directly under the roof, because it just rises slightly worse due to the weight of the additives. Therefore, there is no problem here either.

I am a navigator on this site. Here I read and read, and I start to get confused. I want to buy a stove to bake rye bread and knead dough for dumplings, all other functions are more or less similar. Panasonic is not considered. Or maybe these functions can be achieved in many stoves. Maybe if there is a function of "dough" and "baking" separately, then it will turn out to be rye and mix the dough on dumplings?
Who has which stove copes with this task?
Thank you.

If there is a 3-4 hour program in the oven, then I think you will cook any bread in it, both black and white and any whole grain. At least my stove is doing just fine with this. Even if there is no program * dumplings dough * or there is no program of any dough at all, then you can always knead any dough on the bread program, just turn off the oven at a certain moment.
This is the black one from my stove, it has mostly whole grain rye and whole grain wheat flour.

[Lin1]

Lin1 Your tasks can be performed by any HP: DeLongy-Kenwood, or LG, or Panasonic which is not considered.
You better consider model availability, support-service.
Unfortunately, you do not have a city or country in your profile, you could have suggested more

Speaking of buckets. Here is my bucket from the stove for 70 bucks, a bucket for two years, there are no scratches at all, at the bottom three microscopic drops from water, I tried to erase it with my finger, well, and the dent is visible there from falling on the stone floor \ DON'T BREAK \. The exaggerated photo shows scuffs on the ribs, but the bucket actually looks very decent as in the first photo.I’m not going to change the bucket, if it’s really bad, but it’s not soon, then I’ll change the stove, because it’s cheaper, it has already paid off for a long time.

Lin1 My HP has 12 programs among them and the dough for noodles and pizza and whole grain and rye bakes great and the price is quite humane

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

I chose by parameters:
- Rectangular trough + 2 shoulder blades
- Baguette holder
- Borodino bread
It turned out Moulinex OW 5004
What is missing in it:
- start by timer for "Only baking" mode
- beeping at the end of the "Only baking" mode
- dispenser / auto-feed for all kinds of gas stations - sesame, raisins, etc.
I still doubt the plastic casing, it seems metal would be better, but probably it would have warmed up more? Now looking at Moulinex 6000

Peace be with you bakers!
lear -
Now looking at Moulinex 6000

while you watch, --7000 will appear

make up your mind

Mine has everything you miss. The stove costs 70 greens.
Ugh, no dispenser, just beeps. More precisely, it picks. Delicately so ...

But I have LG HP-201 since the New Year, I did not choose it, they gave it to me. Yes, it does not have many functions, as on other, more "cool" HP, but I bake in it white bread, rye, and corn, recipes specifically for her, and from other HP, it has never turned out badly , all the bread is good. Thanks to this HP, I began to bake in the oven, collect recipes and try everything. Probably, you just need to coincide with HP "in phase", as well as with a person, you like each other - everything will be fine, you don't like it - you have to break up ...

Hello homemade bread lovers!
They gave me my bread maker. Therefore, I cannot tell you by what criteria I chose. Honestly, I did not even immediately understand what happiness fell on me. Appreciated only after the first bread, instantly eaten by my large family.
In general, I am completely inexperienced in this regard, but I can tell you something ...
I lack a dispenser in my HP, a measuring cup with grams (for Russians).
I don’t know what the rye program is in other HPs, but apparently I miss it, because all three times my rye did not rise properly, although it was very tasty ...
Well, I'm still not very happy with the stirrer in some cases. Rarely, but it happens that flour remains in the same corner.
I have no doubt that becoming more experienced in baking bread, I will overcome all these problems: I will throw flour "by eye", in the process I will add liquid to "collect" the bun. I will find PANIFARIN for my rye bread
But how can it be for me (a beginner) to deal with all this now? Therefore, apparently I cannot recommend my HP (which I already madly love) to people with insufficient experience in baking

[Evkarushka]

Evkarushka Welcome to the forum! Please take a look here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=82.0 You will find advice on where to buy Panifarin, whole grain flour, and a lot of other useful things

Well, I'm still not very happy with the stirrer in some cases. Rarely, but it happens that flour remains in the same corner.
And you try to put the stove very evenly, perhaps because of this the flour remains.

Or, in the process of kneading, use a wooden spatula to slightly scrape to the bun. Or drop half a spoon of water right on that flour.

[my personal opinion]

Perhaps my experience will be useful to someone.
When I was choosing HP I was interested in: reliability, quality of bread, the possibility of kneading a large amount of dough, design, programs (including the possibility of programming). I settled on 4 models: Kenwood (the latest model, beautiful design, programmable), Moulinex (large bucket, two stirrers, baguettes ...), Panasonic (reliable, consistently good baking result, the French program for 6 hours - unrivaled bread ), Delongy (programmable, large volume). I read, read user reviews and came to this conclusion. I emphasize that all this my personal opinion and in no way am I campaigning for anything.
Reliability - Moulinex disappeared right away (half of the posts with recipes, with a photo of successful baking, half of the posts were about problems with a leaking bucket and how to fix them).And at the same time, the popularity of mulekas compared to Panas is about 50 to 50. By the way, only in Panas, when laying products, first dry, then water (!).
Bread quality - all models could boast of a good result. One but: in Panasica this result was obtained automatically, but Mulik and Delongy had to be helped. For example, due to the presence of a window, the top of the bread remained light (the way out - foil on the window and twisting something there in the temperature sensor - was not attracted). So, because of the bucket and the light top, the moulinex fell off, despite the large tab of flour (up to 1 kg). Kenwood, despite the window, the top blushed normally. The "French" mode in Panas is unrivaled. There are attempts to program Delongy for this mode, but ... A huge number of recipes from Panas users. Baguettes in mulikas? At first they attracted, but then somehow I didn't want to - I need to get the dough, shape it, then back ... I would have it in automatic mode ...
Separately about window - at first I thought that I just needed it - to keep an eye on the "kolobok", etc., but then I realized that since I need to watch, it means that I have to do something with the dough, therefore, sometimes I will have to open the lid. But it turned out that opening the lid before the baking stage is not critical, so browned bread would be better than being able to observe its pale crust through the window.
Separately about dispenser - I was looking for with an automatic, but this is more a pleasant trifle than a necessary thing.
Design - Kenwood liked very much. Highly. Panas seemed cumbersome to me, but after visiting the store (to see the models live - I advise), I realized that its dimensions would suit me more - the table area is less occupied, the entire volume is distributed vertically. Delongy didn't like the design - some kind of incomprehensible "drop". In addition, traces are not visible on the white plastic, which cannot be said about the metal case (but Kenwood is beautiful, beautiful, with a blue scoreboard, backlit inside the HP, with buttons, ....).
Programs Moulinex have already disappeared at this stage. Delongy too (from outside the window). Kenwood or Panas - that was my torment. In the end, I decided, why should I program Kenwood, if Panas already has everything that I might need? And if I want to pile something, I will do it not at night, but during the day. Reliability of Panasonic, incomparable "French", consistently good result, a large number of recipes have done their job.

Bottom line: my choice - Panasonic 255 makes me happy. I don't even think about programming. I baked all kinds of bread (I haven't had time to get gluten-free yet, but I already have a mixture - I'll try for the assortment). I put the bread on the timer without fear and the bread aroma wakes us up before the alarm clock. The dough is perfectly kneaded, including on dumplings. If you need to bake bread quickly, Elena Bo's recipe will help out - in 1 hour 55 minutes we get an excellent result! If you need to quickly (without equalizing the temperature) get a high-quality dough, then the same "fast" mode, but without baking (I turn it off manually). That is, I adjust to my needs. If you have any questions, ask.

And also: Panasonic, unlike Kenwood, works very quietly.

The million dollar question!
I read the forum, with full confidence that I understand something, went to the store.
As a result, the seller declares that only Mulinex bakes Borodino bread and that's it !!
The rest of the stoves can only be the so-called gray stove.

Who will inform me on this issue? =)

It's just that "Borodinsky" as a separate function and a separate program in the stoves now being sold in large quantities is declared only for Mulinex. In fact, we all exchange different recipes here and bake them in ovens from the cheapest and simplest, sometimes very ancient (someone here has a technique that is more than 12 years old) to the most super-sophisticated modern ones. Look in the related topic:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=265.0

for example, they bake here "borodinsky" in panasonic in "semi-manual mode", with a description of the "program".

The million dollar question!
I read the forum, with full confidence that I understand something, went to the store.
As a result, the seller declares that only moulinex bakes Borodino bread and that's it !!
The rest of the stoves can only be the so-called gray stove.

Who will inform me on this issue? =)

Found someone to believe - modern sellers. It is necessary to use the advice of the forum. Recently in the store, the seller touted the HP Tefal model as new and super duper. And one of the arguments was that she had a 7-minute memory when the power was turned off. I later told her that mine had 15 minutes, but it costs more than 2 times cheaper. She was really surprised.