Bread maker Maxwell MW-3751 - reviews and discussion

Thank you for your congratulations!))) But my today's bread))

In general, I figured out with white bread, now I will try it with rye flour!

Why mark the side? There are three rivets at the bottom, remember which side you put (for example, the side where there are two rivets to the back wall), and shift the handle to that side during the bookmark, you will not mix it up, and no marks are needed. )))))

I congratulate Elena on her initiative and wish her further success. Baked bread -66% rye flour, 33% wheat flour on the main program. It turned out decently, but with rye flour the crumb is much denser. The ratio of flour turned out to be like this - I wanted 50 to 50 of the "Scandinavian" type, and as luck would have it, the wheat flour had run out of rye. But my parents and I liked it).

can someone tell me a proven recipe - have you tried baking without yeast bread in this bread maker?

[4erten0k]

4erten0k, Yeast-free bread, matzo, chapatis, Armenian lavash, not a single CP will bake, there are no such in nature. Any HP will bake a soda cupcake.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=348427.0
Yeast-free and gluten-free baked goods https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=252.0

Here are the costs of the price, the usability ... in the expensive ones, threw the components and forgot.

Returning to this question, I want to say this, today I baked bread according to this recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=13078.0 and decided not to specially scrape flour from the corners by hand, and so the bread maker coped with the task remarkably well, not a drop of flour remained in the corners. So this confirms my theory once again.

Yesterday we just bought this bread maker, the "main mode" did not disappoint in the first baking, I hope it will continue as well
Here is my first handsome man)) I made it according to the recipe from the instructions, it turned out to be sweetish, next time I will limit myself to 1 spoonful of sugar))


But now, it crackles when it kneads the dough and vibrates, is this normal? This does not bother me, because it is far from the room, but I am afraid for the fate of the bread machine. Is it so for everyone?
Just buying it, I got the impression that this is a cheap order for Phillips, which my dad has, but for 5 thousand) But Phillips does not make almost any sounds when kneading)) Therefore, the question arises, is everything okay with my bread maker) I am her I already love and worry about her))

But now, it crackles when it kneads the dough and vibrates, is this normal? This does not bother me, because it is far from the room, but I am afraid for the fate of the bread machine. Is it so for everyone?

My bucket also crackles and clicks, and if the bucket is put on the other side, it emits a sound similar to a mixer based on Kamaz, but it copes with its task. But the dough on dumplings, as I have not tried, is not kneaded by this stove. The knife stupidly stands up and the engine hums.

I haven’t tried to make the dough on dumplings yet, maybe your batch was cool? But when kneading my bread, it also teleps a bit, but I can't say that it's too loud, you can't hear it from the next room. I cannot say that it works silently, but it does not really boom.

and if the bucket is put on the other side, it emits a sound similar to a mixer based on Kamaz, but it copes with its task. But the dough on dumplings, as I have not tried, is not kneaded by this stove. The knife stupidly stands up and the engine hums.

I've been spinning the bucket this way and that, I still don't understand what people are writing about, everything is symmetrical there, what's the difference on which side of the bucket to put?

The first thing I did before bread, I decided to knead dumplings, it was enough for me for 5 minutes, it began to hum like that and the bun was standing still, and it hummed, I turned it off as soon as possible so that the engine would not be burnt .. And then I put the ingredients on the bread and was very scared when she could not roll the dough with the same sounds. And then I thought maybe it was so necessary according to the program that it slows down, but the sounds are as if it cannot scroll.

I've been spinning the bucket this way and that, I still don't understand what people are writing about, everything is symmetrical there, what's the difference on which side of the bucket to put?

And you read this topic a little earlier and you will see how I was advised to turn the bucket over and it helped me. This is called assembly flaws. Now most of the goods are made in a hurry, what can we say about this bread maker. Yes, it works, yes, it copes with its functions, but unfortunately there are also defective copies.

As for the dumplings, I will not say, I did not, but I kneaded it on dumplings with a bang. And yet, I don’t understand why it’s necessary to make steep dough on a dough, because it’s obsessed with the bread maker, plastic and doesn’t stick to your hands.
I'll throw the link later, when I get to the computer ... And I also mastered a new recipe for rye, But everything later ...

And yet, I don’t understand why it’s necessary to make steep dough on a dough, because it’s obsessed with the bread maker, plastic and doesn’t stick to your hands.

I would be grateful for the provided recipe for the test, one was tested from this forum, it did not come out as a result.

hmm .. yesterday I cooked a cupcake, according to the recipe in the book, and in the same place the dough is liquid, so I checked how it interferes, without any hums and freezes, so the fears were confirmed, when kneading dough and bread, the motor simply does not pull the kneading of dense dough ... I was hoping that just in the mixing program it should be done))
In general, I hope that the motor does not close when kneading the next bread)

The dough in it was perfectly mixed on the dumplings in 4 minutes and it really didn't stick to my hands) but it came out too elastic)) You roll it out, and it shrinks back)) It's a pity I didn't measure the amount of flour, I poured it on my eye So I'm also waiting for the recipe for dumplings, no buzz with flour to be mistaken) You need to find out the amount per glass of water))

P.S. cupcake, by the way, that needs to be baked) Slightly a little hard, but the taste is excellent

In general, I hope that the motor does not close when kneading the next bread)

You need to wait for the one who disassembles the given bread machine to see the "guts". If the gearbox and the engine gear are made of plastic, then the verdict is obvious, but if they are made of metal, then all is not lost.

[Bold macho]

Bold macho, wow ... and this can be ... and I fell for the entire metal surface of the mounts)) Although what I want for one and a half rubles))

and I fell for the entire metal surface of the mounts)) Although what I want for one and a half rubles))

Well, the metal there, to put it mildly, is thin, and the cost of the stove has nothing to do with it, even the vaunted Panasonic is not more expensive in production, we just entered the era of the nasty marketing rule and quickly breaking things. In their design, the bread maker is about the same, all of them, like other goods, are produced in China. The only difference is that more famous brands have a greater% of rejection of electronic components and other materials, but the engine in Maxwell and in Panasonic have similar characteristics and when released at factories have approximately the same cost)) And then the most interesting begins, advertising, marketing, a beautiful box etc. As a result, the product reaches its end use 10, or even 100 times more expensive than its cost, taking into account production costs, which includes the cost of materials, energy and man-hours))

but the engine in Maxwell and in Panasonic have similar characteristics and, when released in factories, have approximately the same cost)

This is far from the case, solutions in Panasonic are protected by a bunch of patents, one mixer unit will pick up a dozen.
The engine is our own design and is produced at the Panasonic factory.
Have you seen a clone of HP Panasonic in nature? That's right, you won't see, the company strictly monitors the manufacturers, does not sell licenses for its patents. Maxwell MW-3751 is produced according to the well-known OEM scheme, there is nothing surprising in this.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=26545.0

The engine is our own design and is produced at the Panasonic factory.

Panasonic's factory is located in China.Moreover, you will not deny that now all manufacturers are pursuing a policy of consumption, it is not profitable to make an "eternal" product. I myself was once a fan of the SONY brand, but as the years passed, even they began to produce ordinary consumer goods. It's just marketing.

[Bold macho]

Bold machoSomeone likes to change equipment every year, someone once every 7-10 years old, this is a matter of taste, now there is a choice for any wallet.

Someone likes to change equipment every year, someone once every 7-10 years old, it's a matter of taste, now there is a choice for any wallet.

I disagree, because I think differently, nevertheless I respect your opinion.

Yesterday I made bread on the "Basic" mode, the tab strictly according to the recipe from the bread maker turned out great. I don't know how to upload a photo.

For those who love the usual "brick" from the bakery, there is one secret of bread)) Add a teaspoon of vinegar to the water to the main recipe with instructions and voila)))
Khlebushek came out with a bang)

I'm sorry that it's late, but as promised. Here are the links: Varenniki https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=173211.0
And rye breadhttps://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=396445.0

And so - the period of merciless use is 1 month - the flight is normal !!! And yet HP has side effects))))) 1- My family now completely refuse to eat purchased bread! 2 - it takes two, or even three times more bread)) (if before we had enough bread for two or three days, or even more, now the loaf is crushed in two "sitting", and even the husband now asks bake him a bun to go to work.) In general, no savings))) I'm thinking about buying a couple of sacks of flour.
During use, she baked White bread, rye-wheat bread, kneaded the dough into pies, baked a cake. I wonder how long my HP will last with such merciless use?))))))

In general, no savings

By miscalculations for myself: the cost of a loaf of bread (900 grams), taking into account the consumed electricity, I get 19.5 rubles, the minimum cost of a (nasty) loaf of bread in a store is 22-24 rubles (Moscow).

According to our calculations, the cost of a loaf is 14-15 rubles, the cost of local bread is 25 rubles (Omsk), but two loaves are eaten by our own people)) Good savings are obtained on dough. Buy a kilo of pie dough from us 65 rubles, in HP the same volume turned out to be somewhere around 20 rubles! Something like this))))

Of course - perhaps the epic with bread will decline over time, now its own fresh roll is still a novelty)) Well, sometimes my kids make fun of fresh rolls, they really like fresh hot crumb from a roll.))) According to my husband's recollections from childhood, they did the same with the rolls that their grandmother baked in the oven, so we don’t swear at it - we like it like that - let them eat !!

I'm glad for you, Lenchic-atas, but on the contrary, I began to eat less bread. But the taste of natural bread without any improvers and other things was noted by everyone who tried it. By the way, this bread can be stored for up to 4 days in a bread bin, almost without losing its softness and taste, unlike the purchased one, which usually blooms for 4 days.
And what about the current trends in consumer goods .... I am also immensely upset, but there is no getting away from this when the main thing in the life of the manufacturer is PROFIT !!! Now there are almost no things for many years, like, for example, my first denim jacket, which I wore except for the hot summer for 8 years until I wiped it to holes or a TV that worked for 30 years, without major repairs, or a Biryusa refrigerator that works permanently in my village over the past 35-40 years (he is older than me).

dough for dumplings:
200 ml - warm water
1 egg - it is better to beat, but I throw it like that, everything is stirred
1/2 teaspoon salt
2.8 cups of flour (450 g) - at the rate of 200 ml = 160 g, you can do all 3 cups, so as not to think

the dough is not very steep, the oven kneads calmly, without effort
I sprinkle flour on the board and dump the dough, mix it with my hands and roll it

dough for dumplings:
200 ml - warm water
1 egg - it is better to beat, but I throw it like that, everything is stirred
1/2 teaspoon salt
2.8 cups of flour (450 g) - at the rate of 200 ml = 160 g, you can do all 3 cups, so as not to think

the dough is not very steep, the oven kneads calmly, without effort
I sprinkle flour on the board and dump the dough, a little mesh with my hands and roll
More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=315207.0

I just put it on, I got a 3 cup weight of 400g, the moisture content of the flour is apparently different.
It interferes with difficulty, sometimes the engine freezes. This is despite the fact that instead of 1 chicken egg I put 3 quail eggs.

For those who love the usual "brick" from the bakery, there is one secret of bread)) Add a teaspoon of vinegar to the water to the main recipe with instructions and voila)))
Khlebushek came out with a bang)

Please tell me, how much vinegar percentage should it be?

Hello, tell me please, I decided to try the new flour and on the third day my bread bloomed. I'm shocked, I use this recipe all the time, maybe it's because of the flour?

on the third day my bread bloomed. I'm shocked, I use this recipe all the time, maybe it's because of the flour?

Not only because of flour, somewhere on the bread got water, dampness in the apartment, there are many factors. But the quality of flour is one of the determining factors.

[MaryashaRostovskaya]

MaryashaRostovskayaThe problem is flour, it looks like a potato stick https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1311.0

Thanks a lot for the answers

I just put it on, I got a 3 cup weight of 400g, the moisture content of the flour is apparently different. It interferes with difficulty, sometimes the engine freezes. This is despite the fact that instead of 1 chicken egg I put 3 quail eggs.

I don’t know why you’re doing it this way, my dough in Maxwell HP turns out to be "thin", I put 2.8 cups of flour (2.20 ml cup), I grab the flour and remove the hill with a knife, I don’t use scales, I did it several times and every time I have to knead with your hands, try putting in 2 cups and then add as needed

counter question - are you inserting the scapula correctly? wide side down? (in a different way, probably and no way, my bucket is poking around with either side and does not buzz.One of these days I'll try to make dumplings, I'll post a photo of the finished dough

I have a question for connoisseurs - why on long programs like "French" and "whole grain" bread rises high, and in the end result the middle falls off - how often did you make a mistake - a lot of flour or a lot of liquid?
once I had a ready-made mixture of "Borodinsky" from pudof, the second time - the yeast was old.

and here they constantly write "correct kolobok" - which one? correct bread is when it is kneaded with a bun?

At the expense of vinegar, then any I added 7%.

In general, my joy is over, the stove has stopped stirring the dough, the recipe is the same, but from the very beginning of the program it does not twist and that's it: (the engine just hums, pulled out the dough, the spatula began to twirl, it means there is not enough power ... but in the end it stopped altogether. .. Let's carry it back to the store tomorrow ((

[Rye-wheat:]

Hello everyone, I baked rye in it 2 times, the first was from a ready-made mixture Borodino bread from the company S. PUDOV, on a regular batch of 750 gr. Just a supper to taste. But the roof fell.

also baked on "whole grain" 750 gr. this ready-made mixture, the bread came out delicious, but the crust is very dry and the roof also fell off when baking, although the bread rose high. Our mixture costs 60 rubles, and somehow it turns out a little expensive despite the fact that Borodinsky in the store can be bought for 23 rubles.

Rye-wheat: (photo rotated from phone)


water 260 ml
draining. oil - 1 tbsp. l
salting. oil - 1 tbsp. l. (can be olive)
brown sugar - 2 tbsp. l.
powdered milk - 2 tbsp. l. (put in baby formula)
salt - 1.5 tsp.
sesame seeds - 1 tbsp l.
cumin - 1 tbsp. l.
flour - 2 cups
rye flour - 1 glass
yeast - 3/4 tsp

mode - the main 750gr light crust, by the time of baking it has risen in half a bucket, while baking it has risen, the crust is crispy

counter question - are you inserting the scapula correctly? wide side down?

And how can the spatula be put on the other side? It's against common sense

And how can the spatula be put on the other side? It's against common sense

Well, yes, I just tried the other side, it climbs, but you can't make a mistake in half the current, so you initially got the HP of a bad build, it's a pity

I made choux pastry for profiteroles in this hp (the main thing is to turn on the oven in advance):
0.5 tsp salt, 90 gr plums. oil, 1 cup of water boil, stirring in a bath
how it boils, turn down the gas, throw in 1 cup of flour and stir with a spatula
we throw this dough into the "Kneading" mode with the lid open
after 3 minutes, pour 4-5 eggs in a thin stream (a little whipped in advance), if you immediately lay down it will splash
close the lid and get in the way for about 5 minutes more (to a shiny condition, you can wait until the end, but I don't have enough patience
Profiteroles have never been obtained in a gas oven, and always 100% in an electric oven

Here is another link to the table for each mode how long it takes to get up, knead, bake, etc. (HP Maxwell MW-3752W - but I checked it with ours the same way): https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=391707.0

With regards to C-pounds, I understood the reason for the roof fall, that yeast. that the bookmarks are very active and there are many of them ...
Yes, the price is expensive. But there is an alternative, baking according to recipes from the forum, cheap, as they say, and cheerful. my "from Lanier" costs 23-25 ​​rubles. something like this...

Then someone asked the roof is falling, but it was like that from the beginning, we look at the liquid, either we reduce it, or add flour, or reduce the yeast, if it demolishes. roof. In general Admin with koloboks will help you, it helped me ... I hope it will help you too !!!

Yes, and on long rapids, it stops, blocks the fall, and then we reduce the amount of yeast.

write "correct kolobok"

Very useful to read #
When baking from mixtures, be prepared for what will come out every other time.

Hello to all forum users! Here I have got over to you from the page of kenwood-450. Kenwood worked for almost a year and the program began to fail and was sent to the service center, where she was tortured for almost a month and returned without repair, they said that she had such a defect. And the store's bread after its own no longer went. Today I went to the grocery store and accidentally saw MAXWELL on sale. I bought it, I'm already baking according to the main program, but the recipe is still from Kenwood (already tested) I read your reviews and I think that I will not be disappointed in my purchase.

This breadmaker works much quieter than the Kenwood that kneaded like a tractor. And I also have one trick, I take out the stirrer at the last crunch and then the bun comes out not torn from the bottom.

I have a question for connoisseurs - why on long programs like "French" and "whole grain" bread rises high, and in the end result the middle falls off - how often did you make a mistake - a lot of flour or a lot of liquid?
once I had a ready-made mixture "Borodinsky" from pudof, the second time - the yeast was old.

and here they constantly write "correct kolobok" - which one? the correct bread is when it is kneaded with a bun?

Mom had such a problem with the right kolobok, she advised me to remove the amount of yeast. The roof does not collapse anymore !!!