Maybe you shouldn't overpay for brands?

Please tell me if all bread makers have the ability to knead dough for pies, dumplings, pizza? Or should it be stated in the description of the stove?

Please tell me if all bread makers have the ability to knead dough for pies, dumplings, pizza? Or should it be stated in the description of the stove?

The "Dough" function is available in all ovens.

The "Dough" function is available in all ovens.

I learned this, thanks. How does the oven know what I want from it, dumplings or pizza? Only on the basis of the set and the number of products, but all in one "Dough" mode?

P.S. Poke my nose, please, what topic should a complete "teapot" in bread makers address with such questions?

No, of course, the dough on dumplings is very steep and there must be a special program for it. The oven can knead any other dough without special programs. The pizza mode on the special program is heated, and this is the only difference from the simple TESTO mode.

No, of course, the dough on dumplings is very steep and there must be a special program for it. The oven can knead any other dough without special programs. The pizza mode on the special program is heated, and this is the only difference from the simple TESTO mode.

Could you, with your experienced eye, look at the ORION OBM-24W bread maker for the above possibilities. It's just that it's not entirely clear to me if the description indicates, for example, that there are 10 baking programs, 7 main modes are listed, how do I know what other 3 programs are there?

I would love to help you, but I don't know anything about the Orion stove. They are not even sold in Russia. My answer speaks of general principles, but I can't say anything specifically about your model. The IRR understands Delphi and Orions.

P.S. Poke my nose, please, what topic should a complete "teapot" in bread makers address with such questions?

It is best to ask about Orions here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99999999&topic=4553.0

For the dumplings dough, a special program is not needed; water, flour, eggs are simply mixed on the dumplings. This dough does not require fermentation and therefore does not require heating. This dough can be kneaded on any bread program or on the * yeast dough * program, just after kneading you need to turn off the oven and get the finished dough. The program * yeast dough * is usually found in any bread maker.
The * pizza dough * program most likely has a shorter yeast dough cycle.

The dough on dumplings is quite steep, therefore, in my opinion, if there is no special program in HP (Pasta, Pelmeni), then you should not break it - the power may not be enough. In this case, either with your hands or with a combine.

Maybe not worth it .. but a lot of people have been kneading for a long time and the stoves are alive, I mean inexpensive stoves.

Or, perhaps, this is dough for dumplings, not dumplings. It is weaker. I once tried to do this in HP, but then I stirred it on the table, adding a lot of flour.

Girls, even in Panasonic with a specific program of "dumplings" the dough of sufficient steepness is not kneaded. In any case, I have. Then you have to stir with your hands, but you must admit that it is better for the stove to do 3/4 of the work for you. The main thing is that, as they say, "developed gluten" in most of the flour. So, any oven with the "dough" mode will suit you.

I knead dumplings according to this recipe:

flour 450 gr
water 250 ml (approximately-depends on flour)
salt 1 tsp
rast. butter 2-3 tbsp. spoons
Pizza Dough Program

You can put the egg (then you need to reduce the amount of water to 210 ml). But I definitely add oil.

Completion (read to Rina), I do not mix it with my hands, everything is kneaded well, I take out the dough in a bag and in the refrigerator for 30 minutes.

333 the last Chinese time I write - in inexpensive stoves about 2 mixers, such as Delph and Orions, there are programs with 3 types of dough - shivering dough, pasta (dough on dumplings) and shortbread dough (with preheating, apparently, so that the butter softens or margarine). Before that, in one-mixer Delph, I also made dough for noodles on the prog dough, only took it out earlier, as the gypsy writes. Such Delphs are analogous to the darkness - Alaska, Roteks, Vesta, stoves without a tribe and a name - for example, all stoves for 54-58 dollars with such muzzles are all kneaded and baked equally well. Checked more than once. And nothing at all money.
The first page also has the same. And liberton LBM-03 is good, which is long.

Help me please! looking for instructions for le caf BGB 404! If possible, in a personal, still not very familiar with here

And I join 334 times !!!!!!!!!!!!!!!!! Our cheap HP kneads super dough on dumplings !!!!!!!!!!!!! : kolobok: Only lepi! My daughter has become such a cook that she even freezes dumplings for future use. That's it! And kneads the dough on the pizza.
Hello everybody! Haven't been here for a long time

Hi Irochka !!!!!!!!!!!!!!!!! Happy New Year! With new bread makers !!!!!!!!!!!
How many bakers have divorced, we are tired of shipping stoves to shops !!! Hundreds every day in front of NG! Everyone uses the demand, but especially the Orions. Delphi is not enough simply in specific terms. I also liked Electrolux, but the price bites. Although the spatula can be put on the side, and then the hole is practically absent. But the weight of the loaf is too small - max. 1000 gr.

I looked into ORION OBM-24W, most of all I was attracted by the presence of two forms: for bread and for cake. How do you rate the owners of this model? Thank you

[richinna]

I looked into ORION OBM-24W, most of all I was attracted by the presence of two forms: for bread and for cake. How do you rate the owners of this model? Thank you

richinna, we have a thematic section about Orion, they will definitely answer.

Hello girls! I’ve already ripe for a bread machine and I decide that it’s better to take Delfa DBM 938 or Perfezza PB 200 or ORION OBM-27G? Or report 200 UAH. and buy with two stirrers? As a loser, what to take to start with, please help.
I have one question about the Delfa DBM 938 stove. Does it have a glass or plastic viewing window?

usually two stirrers in ovens are designed for a large loaf. See what you need a small loaf or a large one, who eats how much

Good time. Topic about the question. DELFA recently bought two mixers. In the manual they write an output of 1800 grams, I read that Erisson, an analogue, is designed for 1500 grams of output, and since there are serious mistakes in the recipes, the question is - is it true or not?
While baking 1800-1750 gr. Almost no problem. Someone has experience in problem-free bread, that is, absolutely without interference in the process. Poured, turned on, turned off. Or tell me a topic with such a stove and a question. From SW.

[Air force]

Someone has experience in problem-free bread, that is, absolutely without interference in the process. Poured, turned on, turned off. Or tell me a topic with such a stove and a question. From SW.

Air force, I have Delph, like yours, but honestly, I don’t follow the recipe in grams at all (I don’t even have weights), I, most importantly, studied the topic of the bun and now it can be without problems and stable.



And just the way you want, I turned it on, fell asleep, adjusted the bun, and walk ... And take any recipe you like from the site. I have not paid attention to recipes from instructions for a long time.

here I am tempted to Delfa DB 1047008, I have Saturn, everything suits, but max. baking weight -900 gr., but want more (family - 6 people).

here I am tempted to Delfa DB 1047008, I have Saturn, everything suits, but max. baking weight -900 gr., but want more (family - 6 people).

I will not dissuade, on the contrary, there are 4 types of mono dough to knead - dumplings-noodles, yeast, biscuit and shortbread. And a lot ... As a dough mixer, it can be trouble-free.

[IRR]

Good evening. There are several questions.
The first and main one is about the maximum weight of a loaf.
Even the beginning of kneading - poorly picks up and mixes flour with water. It may or may not mix. I don’t want to help.
Focusing on the exact weight, today I did not completely interfere with the operation of the stove, but for this I had to mix a little at first without HP, and then load. It is not included in the plans to correct the kolobok. This means babysitting her for 1.5 hours, and this is contrary to the essence of an automatic device that saves our time. Another thing is not a store, you know what you eat, but one should not interfere with the other.
Share who spends how much time preparing and downloading. I got 25min + 7min to clean the kitchen after the war.
So far, I'm not talking about the pleasures of a well-done favorite business, so far only about profitability.
IRR Thank you, I hope for advice. From SW.

b. It is not included in the plans to correct the kolobok. This means babysitting her for 1.5 hours, and this is contrary to the essence of an automatic device that saves our time. Another thing is not a store, you know what you eat, but one thing is different.

What 1.5 hours are we talking about - adjusting the bun during kneading - this is the first 10-15 minutes, or rather, it happens during the laying of the ingredients

shl. I absolutely do not observe difficulties in mixing flour and water. Not at any stage. From SW.

If possible, as an experienced baker, please answer the questions of the previous message. It is very important to me.
About the kolobok. Half an hour for preparation-loading + 15-20 min, adjustments are already 45, + "for small expenses" - it's still a lot.

About the kolobok. Half an hour for preparation-loading + 15-20 min, adjustments are already 45, + "for small expenses" - it's still a lot.

Oh! And what do you prepare and download for half an hour? What is a very complex recipe?

I myself was very surprised when I set the clock and measured the time from bell to bell. In the beginning it was 45 minutes. French bread, but a little fuss with live sponge. Today I put in only 4 grams of yeast.

Well this is what you can do near the stove 45 minutes It takes me minutes for everything. 2nd, on the strength, but you don't need to clean anything at all, just rinse the glass

[Celestine]

Well this is what you can do near the stove 45 minutes It takes me minutes for everything. 2nd, on the strength, but you don't need to clean anything at all, just rinse the glass

Kind time to everyone and those who responded personally. Probably I ask a lot of questions, but not from the desire to get it, but, if possible, to consult.
Request to Celestine, if you have enough courage, notice by the clock the very beginning of preparation and the end without throwing away small matters, (For example: sifting flour, getting spices from the cabinet, etc.) until the moment you decide: "That's it! I don't pay attention to the stove anymore until readiness. " And, if you can, write.
I put in a fresh dough and try to "raise" it for 15-20 minutes, while I do the rest.
In order not to circle around the stove later and not to clean the walls of the bucket, I quickly mix all the products, except for the oil in a bowl where I sift the flour. Oddly enough, the bowl remains almost clean and I don't even wash it every time, I just turn it over or cover it until the next time. Pour the oil into a bucket and after 3-5 minutes of kneading, the bun is one-piece and the bucket is perfectly clean.
So far, only 9 breads have been baked. It is too early to draw conclusions, but now there are punctures only with the launch and selection of the amount of compressed yeast, that is, with a stable rise. I'm not going to use dry ones yet.
Observation. The weight of the loaf after baking may differ by more than 100 g, depending on the aging in the oven after the end and the methods of cooling.
But what is the permissible weight of a loaf from a DELFA oven with two stirrers?
From SW.

Good evening!
Advise which bread maker to buy, leaning towards Panasonic 256

There is Moulinex Home Brad on the Shell for the action at 2300-00.
In stores it is at a discount of 3600-00
Everything for the purchase is there, but I chose 257 Panasonic.
I don't like to visit service centers.
There is neither time nor desire.
Friends of Moulinex have the same plan.
Before it turned out something like a decent bread, it took 4 days and a dance with tambourines.
The crust is still very light and not crispy.
As a result, it stands as a decoration of the kitchen.
Everyone is the creator of his own bread

I probably would also dance with a tambourine if I read the instructions upside down and without light at night, but I just got my first bread, but the fourth didn't come out, alas. The promotion of the brand does not say anything.

Didn't quite understand about the instruction upside down and without light at night!?!
A peasant taught Mulinex to bake bread for four days.
He cooks well, not every woman cooks like that.
And unlike me, he's a morning person.
So everything makes the day
The post was written to the effect that saving is great.
But sometimes she can discourage the desire for a useful business.
True, they chose Moulinex not because of the price, but because they respect this brand
True Multicooker they have Panasonic

I'm surprised to you, except for Mulinex and Panasonic that there are no more bread makers? I have several years old Morphy Richards, I don’t know the way to the service, IRR Delph doesn’t know the way there either, many Ariet, Supra, etc. also don’t look for service Well, they bought a Panasonic and it’s good, it means they have money for it

GYPSY, AGREE !!!! The parents of her husband, Orion, both knead and bake ... though only half a year, but no problems !!! And for this price, 3 more pieces. you can buy: 3 Orions = 1 Panasik at the price. There is money - no one is against buying, and if not really, any oven will bake bread.

[Air force]

If you have enough courage, notice by the clock the very beginning of the preparation and the end without throwing away small matters (For example: sifting flour, getting spices out of the cabinet, etc.) until you decide: "That's it! I don't pay attention to the stove anymore until it's ready. . "

Air force, all the little things for making bread, such as: measuring cup, measuring spoon, spatula, sieve, flour, water, sugar, salt, yeast, plant. I keep the oil in one cabinet above the HP. I pour the liquid directly into the bucket, measure the flour into a sieve-plastic mug on an electronic scale, remove the bottom from the mug directly above the stove and sift it, add the rest of the ingredients. For everything about everything, no more than 5-7 minutes. No dirty dishes. I rinse a glass and a measuring spoon and that's it ... I don't follow the bun anymore, it's a great experience. If you follow, then the first 5 minutes. Good luck and ... experience in organizing the process.
As for the brands, I had Moulinex Home Bread Bfguette 5004 HP (one after the other out of order), and now completely untwisted and not wound (without any additional modes) Ariete 125. All breads are perfectly baked. The dome is always convex, which was not always possible in an expensive model.

And I shortened the process even more.
I carry out all the manipulations to collect food when the program is running, during the "temperature equalization". Since all the recipes are in grams, I put the bucket on the scales and immediately measure the yeast and flour into it (a sieve mug helps a lot, and with freshly sifted flour I just pick up with a spoon), pour water, salt and sugar with a measuring spoon, vegetable oil "by eye ", but creamy with an ordinary tablespoon. Total: you need to wash the spoon with which you took flour and butter.

[Rina72]

And I shortened the process even more.
I carry out all the manipulations to collect food when the program is running, during the "temperature equalization".

Rina72, I have a process without temperature equalization and do not need to collect products.

... and no food gathering is required.

How's that? By "collecting products" I meant measuring and collecting products already in a bucket.
In other HPs, press the buttons when all the products are in the bucket and in the box in the HP. In Panas, you can first press the buttons, and then deal with the products (good, time for a van, a carriage and another small cart)

Since all the recipes are in grams, I put the bucket on the scales and immediately measure the yeast and flour into it (a sieve mug helps a lot, and with freshly sifted flour I just pick up with a spoon), pour water, salt and sugar with a measuring spoon, vegetable oil "by eye ", but creamy with an ordinary tablespoon.

I don't even put a bucket on the scales. What for? I collect all the products right in the bucket in the HP.

In Panas, you can first press the buttons, and then deal with products (good, time for a van, a car and another small cart)

I don't need this carriage of time at all, because there is no trace of alignment.

I don't have such a convenient sieve where the bottom closes. Therefore, all manipulations on the scales are right in the bucket (by the way, there is no risk of spilling something in the HP, since I know the curvature of my handles).

[Rina72]

I don't have such a convenient sieve where the bottom closes.

Rina72, yes, of all the sieve mugs that I had before this (Fackelman), it is the most comfortable and durable. Another advantage of this mug is that it fits exactly to the HP bucket in diameter and does not wake up by anything.

Rina72

Good time.
Turning on the stove before the bookmark is interesting to save bearings. According to observations, 12-15 minutes for kneading is enough. Ours winds 25 minutes. I'll try because the dough is tight and the oven is straining.
Saving 10 minutes of stove's time is not interesting. If it was possible to program every operation, but not everyone will cope with this, and the manufacturer will have a headache. Judging by the increase in the number of programs, such a stove will still be released.
Products have long been lined up on the shelf. And with the bazaar - bought a bag and peace of mind.
Dough takes up most of the time. 4 g yeast (1/10 small packet). I stir periodically for 10 minutes, if fresh, up to 15 weaker, if they are no longer suitable - weak - they raise the dough badly.
Today I managed without haste in 22 min + 3 min cleaning.
Kneading is already 15. Even friends, especially children, liked the bread. I put spices and onions.
I thank the forum for the advice, without them the stove is scrap metal. From SW.

[Air force]

Air force , and what is your HP?

Turning on the stove before the bookmark is interesting to save bearings.

It makes sense to turn on the stove to save time only if you have Panasonic. In other brands, there is no temperature equalization, and accordingly there is no stove downtime that can be reduced.

[Air force]

Dough takes up most of the time.

Air force, and why are you tied up with dough?

In the previous messages there is - I have a Delfa for two mixers. I bake large loaves of 1650 or more.
I'm fiddling with dough - I don't trust dry ones. Maybe I doubt it, but it seems to me that without additional substances, dry yeast cannot exist.

[theme]

Discussion of T alignment before kneading moved to the appropriate theme.

Now on this topic.
As the owner of THREE HP: two outbreds and Panasonic, I can say that the Brand and the HP model do not matter if you know how to bake bread.
I bought the last HP far from home and, without having weights, baked excellent breads from completely unfamiliar products for 3 weeks.