Bread maker Philips HD9016 / 30 - reviews, reviews, recipes discussion

Philips HD9016 Daily Collection. Specifications

Recipes for Philips HD9015 / 30 and Philips HD9016 / 30 bread makers

	Philips HD9016. Bread with seeds (Express) (Tiptogo74)
	Philips HD90 **. Kulich Classic (w.look)

Friends, I got a Philips HD9016 device.

Now I am methodically studying the forum for recipes and other useful information, but here's the question I am concerned about: is there a possibility in this model to modify the baking time? For example, bake if suddenly it seems that bread is not baked.
In the instruction there is no "baking only" mode, there are buttons for increasing and decreasing the time, but this is to delay the start:

"Press (the time up and down buttons) to
set the desired time
»The bread machine switches to delayed start mode.
• For example, if it is 19:00 and you need to make bread by 7:00
next morning (after 12 hours), you can select the time
deferral 12:00. "

Both times I had to bake in the oven. Will it be like this all the time?
Maybe hand it over, if it's not too late?
Does anyone have a similar device?

share your experience who exactly model 9016 thanks in advance

I also have this model, and the same problems. I've been trying to get used to it for 2 weeks now and the result is different all the time, there is also Panasonic, there are practically no problems with it. and in Phillips I reduced the amount of water so that the cap does not fall off, yeast according to the recipe 1 spoon, I put 2 tsp. I didn't think to change it right away, but 2 weeks have already passed (((

I bought it for the purpose of eating healthy (bread Philips HD9015 Bread Maker). I baked my first bread as written in the instructions. And about horror !!! everything seemed to be fine, but during baking, the lid fell through and the taste was not so hot and on the second day the crust was not chewed. I already wanted to return, but I read on this forum that the lid falls through due to a large amount of water. I tried instead of 280 ml. pour 220 but during the batch I realized that it was not enough and added a little bit. And lo and behold, the roof turned out to be just lovely. The story is the same with other recipes. It is necessary to reduce the amount of water. Gradually I will tell you what bread I learned to bake, but for now, here's one that we make every other day - white. The recipe has changed a little, in the book it is called "White bread with cherries". I do it without cherries.
1. I pour water (artesian purchased from a bottle), but not 240 but 230 ml.
2.I stir coarse salt in it 1.5 tsp (a small measuring spoon given to the stove)
3. Having poured water into a bucket from the stove, carefully put one tbsp next to the mixer. a spoonful of honey
4. Then 2 tbsp. tablespoons of sunflower oil. (not refined "with a smell")
5. I weigh exactly 400 grams. flour (white "preplrtovaya") then sift through a sieve and pour it into a bucket with a neat even layer.
6 Sprinkle evenly 1.5 teaspoons of yeast (dry "saf moment" fast)
I put 750g. the lightest crust and mode 1 "White bread"
When I'm ready, I wrap it in a towel. And when it cools down completely, I put it in a plastic bag and the next day the crust is not crispy as on the first but not dry either.
I would put in a picture but I don't know how yet.

Borodinsky also changed a little.
Water 230 ml. (by prescription 240 ml. but the lid will then fail)
Malt 2 tbsp I dissolve spoons (a large measuring one without a slide) in warm water.
Salt 2 tsp (small measured without a slide)
Wine vinegar 2 large measured.
Vegetable oil 2 tbsp. l. (large dimensional)
Honey 2 tbsp l. (ordinary not dark - I just don't have dark)
Rye flour 210 gr. (peeled)
Wheat flour 210 gr. (Pre-port)
Sprinkle everything on top with yeast 2 tsp.
And I put 750 gr. 3rd mode ("Borodinsky") I choose the time usually 8-10 hours, so that by the morning I was ready. And that's all. Here is the result.



So the family is provided with both black and white bread.

Yes, I almost forgot the main thing I weigh flour on the scales. It is important!!!

I only bake while white bread and pour less water than in the recipe

How's the bread maker? Is it worth taking? I am still very interested in yoghurt making. Has anyone cooked and how did it happen? And you can make drinking, not just the one that you just scoop with a spoon.
I choose between LG HB 3003 BYT also with yogurt mode and this one. This one is more attractive in terms of price and size. Oh, these agony of choice!

personally, I don't advise

personally, I do not advise

And you can be more specific, well, please! I already ordered it, I'm going to pick it up tomorrow.

bread all the time, I have a Panasonic still - here it is super, today it was taken from the repair, I forgot the exact proportions and the bread turned out to be low, but the crumb is still awesome, but in Phillips, if you don’t measure it out, the crumb is not very good, the bread crumbles all the time , the hat always falls off, then something else ... I was recently given this oven, to be honest, I hope that it will be covered and, under warranty, exchanged for a multicooker, and Panasonic is an oven !!!! I would exchange it in your place before it's too late, there is time ...

by the way, the bread is also always low, although I put more yeast

[sun-ol]

sun-ol, and does Panasonic make yogurt? I want to bake bread at home and sour milk without dancing with tambourines. I have a yoghurt bowl with jars, but it's such a mess!

[Lvovna]

Lvovna, No, it doesn't. He makes bread well. I haven't met multifunctional machines that do everything well. And why do I need yogurt in liters In such a quantity, it is not at all useful to consume it, it is fraught with a change in microflora throughout the body

I haven’t made yogurt yet, who knows, maybe it’s just like bread, it’s your business, of course.

[sun-ol]

sun-ol, sazalexter, well, dissuaded! Thank you.

sun-ol, and what is your Panasonic? ))

sd-207. my mother-in-law has already given me a boo, I don’t know how old she is, but I like her more than the new Phillips. I only bake white bread, because it's a teapot.

And at the same time, visit us in the section BREAD - ALL THE HEAD and in the section Basics of kneading and baking https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=131.0 so that it would not be excruciatingly painful for the unsuccessful bread

So, my first bread. For the first time I decided to bake "Butter Pastry" according to program 5 in 9016. I measured everything with a measuring glass and a spoon. I fell asleep in order, as in the recipe for 750g. Added vanilla sugar. Out of fear, I did not indicate the size of the baking (the default was 1000g and the pitch was 750g), I also forgot to choose the crust (it was also number 2 by default). I pressed PLAY and it started. After the first batch, flour remained in the right corner of the bucket. After proofing on the 2nd batch, I had to scrape it off with a spatula and throw it under the mixer. On a signal, I added early soaked raisins. The gingerbread man turned out to be normal. As it approached the 2nd time, the oven kneaded for another 1 minute. Then the third proofing, the dough grew noticeably. And it began to bake. The bread was ready at half past midnight. I shook it out on a towel, the spatula was in a loaf, I took it out easily. He wrapped the bread with a towel and went to bed. In the morning I tried it, baked normally, the crumb is not raw, the crust is pleasant. The only sugar is not enough would add another spoon.
Conclusion: the oven kneads well (if left overnight, it is quite loud, it will wake everyone up), the signals of the addition and the readiness of the dish are quite loud at half past midnight, woke everyone up. According to the recipe, I would add butter from myself, otherwise it came out slightly bland. Due to the fact that the pitch is 750 on the 1000g program, this is even good, since it baked for 3 minutes more.
Here is a photo. (Click to enlarge)



P.S. It's not clear what the hook is for?

I baked "Borodino bread" according to the recipe from the Philips book.



Before that, I baked the cake without yeast, it turned out not a cake, but a gingerbread. I made yoghurt with UHT milk - everything worked out great. CHANGED yeast, were "Lviv" (honestly speaking, disgusting). I took the "saf moment", the bread began to fit much better. I made French bread - it turned out gorgeous, I put a crust of 3 degrees, it could have been 1 st.

Express baking, in 58 minutes it turned out awesome bread.

A matter of taste, of course. Well, what awesome bread can be made in 58 minutes?
Has risen and grown - yes, strongly! If this is considered awesome, I agree.
You can see from the crumb that the dough did not move away, it is dull, and it will never have the taste of REAL bread
The rise of the dough was mainly due to the increased amount of yeast, and not due to the correct technology for baking bread.

[Kulich Classic. Philips prescription.]

Kulich Classic. Philips prescription. It turned out well, it's a pity the sugar is not enough (in the recipe 6 Art. spoons, I think you need to put everything 12 Art. spoons)

You can post the recipe for the Cupcake and the program number. In the instruction 9016 it is written in one of the programs that you can bake a cake, but there is no recipe.

Hello! They gave me a Philips 9016 stove and now I am gradually mastering it. I want to share my joy. I decided to make "Royal Bummer" Easter cake in my model x. and it turned out to be so tasty, airy, tall. I did everything according to the recipe, only added 2 tsp of Saf-moment. True, when I pulled it out of the bucket, I didn’t even expect it to pop out so easily from me, so it crumpled a little. I put it under the towel and on the pillow. After a couple of hours I looked and saw that he crouched even more. In general, we decided to taste it. Awesome delicious !!! And what a smell !!! So I had to urgently do the second. I put the truth already 2 and 1/3 tsp. yeast and medium crust. It turned out even more beautiful. Decorated with lemon frosting Doctor Otter, she froze very quickly, and decorations. I think it will taste great too. I advise everyone to use the recipe. Thanks for this recipe.

The stirrer does not always come out of the loaf by itself. That's when you need a hook.

and where can you see the recipe for this royal cake?

Does anyone have a recipe for a cupcake for a philips bread maker hd9016

and where can you see the recipe for this royal cake?

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=123726.0

Thanks for the answer, and the main mode for 13 o'clock is which buttons to press, I just don't have instructions

Thank you

Delay time for delayed baking
If you want to bake your bread by a specified time, you can use the Delay Start Timer. The maximum grace period is 13 hours.
Note

1 Place all ingredients in a baking dish.
2 Select the appropriate program, loaf weight and crust color for your recipe.
»» The display shows the total cooking time.
3 Press (time up and down buttons) to set the desired time
»» The breadmaker switches to delayed start mode.
• For example, if it is 7:00 pm and you want to make bread by 7:00 am the next morning (12 hours later), you can select a snooze time of 12:00.
• Holding down the button changes the time faster.
• If the value on the display has already reached 13 o'clock, but the button remains pressed, the display will return to the default baking time for the selected program.
4 Press the (start / stop / cancel) button.
»» The timer counts down the set time in minutes.
»» The bread is ready when the timer counts down to 0:00 and the alarm sounds.
I used program No. 5 with a delay of 9 hours, because the time did not suit me in any other way. Everything turned out great, by the way, it's been a day already, and the cake is soft, it just became a little drier. But I liked the way he was in the early days better.

Does anyone have a recipe for a cupcake for a philips bread maker hd9016

Unfortunately, in model 9016, there are no manual programs, there are automatic ones, and among them there is no "KEX" in the classical sense. But there is an alternative program 12 "Yeast-free cake" You can also take any recipe for a cake from any bread machine as a basis and try to bake on program 12. In general, in recipe books from other manufacturers of bread makers, it is recommended to beat the cake mixture with a mixer, pour into a bucket and just bake ... You can't just bake in 9016.
How am I going to deal with this? For example, select program 6 "Express baking" (58 minutes per program) We make a mixture according to any cake recipe. We remove the mixer from the bucket, leave it empty and turn on the start. After 30 minutes, when all the mixes are performed according to the program (in our case, in an empty bucket without a kneading blade), you can pour the mixture whipped in a mixer. And the program will simply bake our cupcake in 28 minutes of the remaining time (if there is little time for full baking, we are looking for another program where the baking process itself takes a longer period of time). I think everything should work out.
I used this technology to make dough for dumplings. In 9016 he is not on the program, but I outwitted the car. I chose a program without preheating, for example # 2. I poured flour, water and salt and pressed the start. 14 minutes of kneading, 10 minutes of downtime, 2 minutes of kneading and PRESS STOP. Your dough is ready. Can be used for dumplings, dumplings, or at your discretion.
Also, on Easter, in the old fashioned way, baked cakes in the oven, made them with live yeast in a saucepan, but kneaded the dough in a bread maker. Perfect batch then pressed STOP. Shake out the dough for proofing in a saucepan, and then on tins and into the oven.

Unfortunately, there are no manual programs in the 9016 model.

But the book on program 12 "Easter cake" says that you can bake muffins, although the recipe is not attached. I dug up some recipe on the Internet, but my cupcake was not baked, so I ask if anyone has a good ratio of components for the cake so that it can be baked according to program 12 (I don’t want to interfere with the mixer).

share your experience with whom exactly model 9016 thanks in advance

I recently got a Philips 9016. After reading reviews here, I started with apprehension.
I tried a yeast-free cake according to the recipe - I do not like the result, although it was baked and tasted normal, like a soft crumbly cake, but not that, almost did not rise, it was poorly mixed, the raisins seemed to work out on the walls, and for my taste there is too much butter that much flour. here you need to look for the right ratio and can bake in some other way, cake and cake are still a matter of taste.

but ordinary white bread turned out well. They baked 3 times on the program 1. on dry yeast SAF, not a moment, ordinary active dry Saf-Levure, which must be diluted in water.
the bread turns out to be soft and finely delicate, so smooth, with a wonderful smell and color of the crust, the crust crunches like in childhood, in the bag the next day it becomes softer. everything is strictly according to the recipe, the water did not decrease, the yeast did not increase. the last time sugar was not put in at all, only salt, the missing grams were compensated with flour. everything is fine, now only without sugar and I will do it. ordinary white is the main bread that we eat, and my husband and I are not very good with sugar.

there are no pictures, I did not, but if someone needs it, I can do it and post it

[Nilda]

Nilda, Kulich checked https://Mcooker-enn.tomathouse.com/@option=com_smf&topic=3502.0.html

Borodinsky also changed a little.
Water 230 ml. (by prescription 240 ml. but the lid will then fail)
Malt 2 tbsp I dissolve spoons (a large measuring one without a slide) in warm water.
Salt 2 tsp (small measured without a slide)
Wine vinegar 2 large measured.
Vegetable oil 2 tbsp. l. (large dimensional)
Honey 2 tbsp l. (ordinary not dark - I just don't have dark)
Rye flour 210 gr. (peeled)
Wheat flour 210 gr. (Pre-port)
Sprinkle everything on top with yeast 2 tsp.
And I put 750 gr. 3rd mode ("Borodinsky"): girl-yes: Thank you very much for the bread recipe with your amendments. It turned out exactly the same as in your photo. I was even surprised that the top of the bread turned out to be so convex. I did everything according to your recipe, only using apple cider vinegar and premium flour. I will continue to use the recipe, I will only take sugar for about 5 hours. l. less, otherwise it seemed sweetish for rye. Thanks again, and please, if you can, share your successful recipes with us.

I make Borodinsky according to the recipe for a bread machine, the hat does not fall through, although Darnitsky's hat is either flat or concave

[Nilda]

Nilda, Kulich checked https://Mcooker-enn.tomathouse.com/@option=com_smf&topic=3502.0.html

Sazalexter, thanks for the link, I'll take a note.
I, however, while trying to achieve the result with a cake without yeast, on soda. I made a couple more attempts while simultaneously mastering other programs. I have a Phillips HD 9016 - you cannot install your own program, there is simply no "Baking" without kneading, so I have to experiment with what we have.
I tried to make a lean muffin on the program "Express baking of white bread", it did not rise at all, a very dense dough came out, although it seemed to be baked (after kneading and proofing, it bakes for 30 minutes and then holds the temperature for another 60 minutes). I think that it kneads and strains for too long, maybe the dough was initially too thick.
The last option I tried the dough on egg and kefir and on the "Jam" program - oddly enough, but the closest mode turns out, bakes for 45 minutes, then I didn't immediately pull out the bucket, it cooled down in KhP for a while. This time I mixed everything myself, removed the kneading spatula and loaded it so that the mixtures did not interfere. Has risen almost 2 times, maybe a little less. It looks and smells decent, it has not tasted yet, it lies waiting ... If everything worked out well, I will write. and I will bake on "Jam".

I’m still thinking, is it possible to try to start the program, and put the dough in a bucket at the end of all kneading, before it starts heating? but whatever one may say, the dough lies in the HP for at least 30 minutes, even if it is not kneaded without a spatula. in 30 minutes the kefir with soda will react, probably, and there will be no bubbles. In other words, is it possible to start with an empty bucket? Has anyone tried this? Or is it not a useful idea for HP?

if the last question for this thread is not in the subject, then redirect me, please

today they took this unfortunate oven to the store, took it for examination. 2 days tried to bake the usual white. one disappointment, the top fell through, the crumb is raw.

The last option I tried the dough on eggs and kefir and on the "Jam" program - oddly enough, but the closest mode turns out, bakes for 45 minutes.

I’m still thinking, is it possible to try to start the program, and put the dough in a bucket at the end of all kneading, before it starts heating? but whatever one may say, the dough lies in the HP for at least 30 minutes, even if it is not kneaded without a spatula. in 30 minutes the kefir with soda will react, probably, and there will be no bubbles. In other words, is it possible to start with an empty bucket? Has anyone tried this? Or is it not a useful idea for HP?

I didn’t have time to leaf through a magazine before jam-jam, because of the inexpediency of this recipe in a bread maker, but there really is 110 degrees, what is needed, thanks for the outline, I will bake muffins there.

And about starting in an empty bucket, of course you can, I wrote above about this trick. I baked charlotte the other day, made the dough with a mixer, added apples and raisins from the recipe to multicooker. Then he started program 12, in an empty bread maker without a bucket. I waited while the kneading was going on, and then I put the bucket in the proofing oven. And baked for 45 minutes, but 95 degrees was not enough. I did not take out another 60 minutes, while maintaining the temperature. Charlotte turned out to be more like an apple muffin.

And I am very pleased with the program "Jam", to be honest. All summer I cooked apple jam using this program: I loaded an almost full bucket with peeled and chopped apples, and an hour later a wonderful jam was ready, reminiscent of applesauce, no sugar tasted from childhood. just had to cool

With the cupcakes, I paused due to the fact that I did not achieve a stable result - it still depends very much on the recipe itself. I figured out the empty bucket. I just had a "novice fear" in the beginning, then it passed, and the forum helped
I also thought to try program 2 for cupcakes, it seems to me that the best option for the time and temperature of baking will be there, if you close your eyes to how much time the HB turns into idle, but my hands did not reach. Have you tried it on it? now it's getting colder, maybe I'll start experiments again

Since the beginning of summer, I have used HB almost every day, only on two programs: White bread (1) and Jam for its intended purpose.Now I bake mainly rye-wheat bread (a third of rye flour and two-thirds of wheat) also at No. 1. I tried it according to Darnitsky's recipe at No. 3 - it did not work out, the lid fell steadily and the bread was poorly baked, it was too dense. The study of the forum led to the conclusion that the program is not suitable, because I learned how to understand if there is too much liquid in the kolobok thanks to the posts of Admin on this forum. I decided to try everything the same, but on the main program, and everything got up and baked, now I bake any experiments with bread only on program # 1. added to wheat and whole grains, and spelled, and spices - the result is stable.

this is the recipe https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=123614.0
it turns out great in this HP on program 5 (see my post in the topic)

Good afternoon everyone! I got this miracle of technology! the first bread (like the first pancake) is lumpy! it tastes nothing, but the top has fallen and the middle is kind of damp, but not damp ((((who can give advice on what to do so that the top does not fall ??? less liquid?

[Jenulya]

Jenulya, start from here #

I bought myself the discussed bread machine. I read the reviews. I do not know why others do not succeed, everything was baked from 1 time and in the future I have not identified any problems. The only thing is that in the far right corner of the flour may remain a little bit, but in the process of the next kneading everything goes away. It was baked great. I'm glad.

Hello! I was presented with a Philips 9016 stove and now I am gradually mastering it. I want to share my joy. I decided to make "Royal Bummer" Easter cake in my model x. and it turned out to be so tasty, airy, tall. I did everything according to the recipe, only added 2 tablespoons of Saf-moment. True, when I pulled it out of the bucket, I didn’t even expect it to pop out so easily from me, so it crumpled a little. I put it under the towel and on the pillow. After a couple of hours I looked and saw that he crouched even more. In general, we decided to taste it. Awesome delicious !!! And what a smell !!! So I had to urgently do the second. I put the truth already 2 and 1/3 tsp. yeast and medium crust. It turned out even more beautiful. Decorated with lemon frosting Doctor Otter, she froze very quickly, and decorations. I think it will taste great too. I advise everyone to use the recipe. Thanks for this recipe.

Hello, please tell a newbie 2 tablespoons of yeast is not much?, I really want to make such a cake, did you bake it on the cake program?

No, that's not a lot. I baked on a delayed start. On the 5th mode. Good luck!

Thanks for the answer, I will definitely try to bake ..

I baked this cake again, decided to add another 50 grams. flour (i.e. only 400 gr. instead of 350).
It turned out better: not so fragile when taken out of shape. After baking, I kept it in the mold for 5 minutes before I took it out. It has been baked for 2 days already, and it is still soft. : girl_claping: I made the glaze from sugar. powder 0.5 cups, 1 protein, a little lemon juice and 1.5 tbsp. tablespoons of starch (beat everything). Very tasty glaze and did not crumble.