Bread maker Polaris PBM 1501D (reviews and discussion)

And then I thought about my bread maker and the problems were solved

As they say, if you want to live, be able to spin

My multicooker broke down here, and in the new apartment there is not even a stove)

What do you think to take instead of a broken multicooker?

Girls and boys, tell me, pliz, if, for example, the light turns off and a failure occurs after the kneading, then it will be possible to set the required number of functions (lifting and baking) in the programmed mode by skipping the batch?

[Alyona,]

it will be possible then to set the required number of functions (rise and baking) in programmed mode, skipping the batch?

Alyona, can!

[Alyona,]

Alyona, can!

Supper! I can't wait for the stove to be brought to me !!

Dear bakers! I am a beginner, only 2 weeks, using recipes from this Temka (), I bake bread in Polaris. So far, only wheat - I'm training. I'm happy with everything. I even decided to swing at the corn one.
But I want to clarify:
1) when do you need to take out the spatulas? I baked in the main mode, calculated the time according to the table (I don't remember exactly), pulled out the bun (though I’m sorry to pull it out of the mink), pulled out the shoulder blades, put in the dough, and the HB again "grumbled" something.
2) Can you bake in only one small bucket without using the second?
Forgive me for such questions, but somehow this information did not catch my eye.

[Svetlana,]

Svetlana, Congratulations on your new stove! Let it serve for a long time and please with delicious bread!

But I want to clarify:
1) when do you need to take out the spatulas? I baked in the main mode, calculated the time according to the table (I don't remember exactly), pulled out the bun (though I’m sorry to pull it out of the mink), pulled out the shoulder blades, put in the dough, and the HB again "grumbled" something.
2) Can you bake in only one small bucket without using the second?
Forgive me for such questions, but somehow this information did not catch my eye.

1) I almost always take out my shoulder blades after the last workout. It's more convenient for me - and the hole in the bread is small, and the top can be tweaked. But many of the shoulder blades are removed after baking. Do what is more convenient for you.
2) Representatives of Polaris on the site "Mult.-ka. Ru" wrote that it is possible. I sometimes put the ingredients for the dough into the 2nd bucket (on pies or pizza), take them out after 1.5 hours. But you don't need to put the 2nd bucket at all.

Thanks for the quick tip!
Greatly thought up: both bread and dough!

Dear users of the bread machine! I want to buy the same one) I have a question, how does the dispenser work? Does it always open or only on some programs? And after opening, do you need to manually close it? Or does it not interfere with even baking?

[Ma_LiNka,]

Ma_LiNka, I have used the dispenser only a couple of times so far. It opens and closes on its own without interfering with anything. But if not all programs - I don't know for sure, but, I suppose, almost all. You can see this in the instructions.

[Shelena]

Shelena, thank you for quick answer! Tell me more, please, but he dumps the contents into only 1 bucket, if 2 are installed? And how to add to the second? Open the lid?

[Ma_LiNka,]

Ma_LiNka, pours into only one small bucket. You can add ingredients to the second by a signal, it can be heard perfectly - it is impossible to miss. Just open the X / P lid and add what you need.
Therefore, it seems to me that the dispenser is more convenient to use when installing a large bucket.

Take HB owners into the ranks!)
I just bought it yesterday, but I already managed to bake French bread on a delay in the morning) It turned out to be a real baguette in taste and structure, only in the form of a loaf Many thanks to Shelena for her comments on the recipes from the attached book French baked with your changes.
Now there are 2 small breads with the addition of whole grain flour. (1 of them is also according to the recipe given in this thread, only replaced sugar with honey and added walnuts. It turned out to be edible, but the roofs fell through

[Ma_LiNka,]

Ma_LiNka, congratulations on your good purchase! Let it serve for a long time.
Thanks for the kind words. I'm glad my experiments came in handy. Share your impressions, recipes.

[Shelena]

Shelena, Thank you! I bought HB for my parents, but at first I think I'll play with her too
And you continue to share your experiments with us) For me, a beginner, this experience is priceless!

[Ma_LiNka]

Ma_LiNka,

They baked chocolate bread from the recipe book in terms of 500 gr. Everything worked out great! The bread has risen well, the roof is even, beautiful, the crumb is porous. The chocolate is all melted, so the bread is dark in color. I responsibly declare that the dispenser works! They put nuts there, in the morning they ended up in bread) I would like a slightly sweeter taste, please advise, can I just add more sugar? Or then something else needs to be changed?
The second bread was milky mustard: tasty, but the crumb was somehow less porous, even as if moist. Apparently there was a lot of liquid ...
I took the recipe from the multicooker forum in the topic about our HB. But changed a little.
500 gr.
Milk - 200 ml.
Oil drain. - 30 gr. The oil should be melted.
Flour - 310 gr
Mustard powder 1 tsp
Dry yeast - 1 tsp. (I took 3/4, it seemed 1 tsp. a bit too much)
Salt - 1 tsp
Sugar - 2 tbsp. l. (I took 1 tbsp. l., did not want to get sweet bread, but reduced the yeast)
Program - Basic, medium crust
Tell me, is the moisture problem really in excess of liquid, or maybe due to the fact that it has reduced the amount of yeast and sugar?

Good morning! I also made mustard bread using this recipe. I liked it, got up and baked well, but I did not experiment (beginner!), I laid everything down strictly according to the recipe. I join, I would really like a little saltier.

Good day! Please tell me in what cases in some modes (basic, French, whole grain, etc.) you can use the "in accelerated mode" function? What are the terms of its use? Thank you in advance for your response!

Girls, tell me, does the dispenser work loudly in her?

[Kind me]

Kind me, the dispenser itself opens quietly, but the sound signals are quite loud, but, it seems, they can be turned off.

... Tell me, please, in what cases in some modes (basic, French, whole grain, etc.) you can use the "in accelerated mode" function? What are the terms of its use?

Svetlana,for example, in Kenwood, I would often bake rye bread on the Whole Grain Fast setting. I haven't used fast modes in Polaris yet.

[Shelena]

Shelena, thanks for the answer! I already ordered it, I'm waiting :)

Guys, hello everyone !!! Help out pliz! We need a scan of the recipe book from the Polaris bread machine. I bought it in Citylink (be it wrong) and there were no instructions and a recipe book in the kit. I downloaded the instructions on the Polaris website, but with the recipe book - a bummer. While I bake recipes from here, but I want to try something original! Please help me out!

[Davud_SS]

Davud_SS,

While I'm baking recipes from here,

You do the right thing, there are no more and better recipes in the whole Internet mistakes are extremely rare, you can always get a hint.

Maybe. And I would also like to help you figure out 15 home programs, how to program it? I can not understand. And I want a recipe for a cupcake with some raisins, to fold everything, press a button and you're done! And then all the recipes that I saw here I use the bread maker just as an oven.By the way, if you are interested, I can share my own recipe for the dough for pies and pies. I found it on the Internet, adjusted it for myself, and, voila!

We measure the ingredients with a faceted glass, as well as a measuring spoon from the stove:
Water - 1 glass (or 50/50 with milk)
Sunflower oil - a little less than half a glass
Flour - 3 cups
Sugar - 1.5 tbsp. l.
Salt - 1.5 tsp.
Dry yeast - 1.5 tsp.
Pour in water, then oil, then salt and sugar. Sift flour on top, and pour yeast into the depression.
We put the program Dough and wait!
The dough is tender and airy, suitable for frying pies in fat and for baking in the oven.

Hello everyone again! I want to share my own recipe and problem.
The problem was that the oven in 1 mode did not pour nuts and raisins out of the dispenser, or rather slightly poured them out (the window opened slightly). Who faced this?
And the recipe is:
Sweet saffron bread with raisins and nuts:
Small bowl layout
Ingredients:
Saffron petals - 1 tbsp l.
Milk - 150 ml.
Boiling water (for making saffron) - 20 ml.
Flour - 250 gr.
Sugar - 2 tbsp. l.
Salt - 0.75 tsp
Dry yeast (saf-moment) - 0.75 tsp.
Margarine or butter - 40 gr.

Brew the saffron with boiling water and wait 30 minutes. You will get a beautiful orange liquid.
Pour warm milk and saffron (with petals) into a bowl, add salt, sugar and butter, then bury the flour and yeast in the hole (as in the instructions).
We put 1 mode and cook nuts and raisins.
Pour raisins with boiling water for 5 minutes, rinse and dry. We mix it with nuts and st. l. flour. We put it in the dispenser.
And we are waiting.
Here's what happens:

Now I am also the owner of the Polaris bread maker! :) I love the technique! I have a lot of it. I love to cook and cook very tasty, but I never baked bread ... I sit, I look at it, I do not know which side to approach, I am afraid of something. What is the best bread to start with?

Congratulations on your purchase! He also became the owner of this miracle machine quite recently. From personal experience, I can say that it is better to start with simple white breads, the recipes of which are many here. Do not forget to only lay the ingredients according to the instructions (first liquid, then dry). Next, look at the result, you will understand what and how it happens. Especially, you need to get used to the yeast, because due to their large amount or too strong activity, the breads may fall off. And then, you can already start interesting breads.

I decided to first check the work of HP ... and bought a mixture for baking white bread with Pudov bran. Apparently, my hands are not from there. There you just need to add 280 ml of water and 6 g of yeast (1, 5 tsp. Measured?). As a result, on the middle crust the bread turned out to be generally white on top and the middle of the loaf fell a little. I don't even want to show such disgrace. But tasty
Another question arose: one of the criteria for choosing hp was that this sound was muted. I installed the program, pressed start and decided to turn off the sound. I pressed the color of the crust, held it for a few seconds and nothing. Pressed and held again, there was a long squeak. I thought that this is it, turned off! But while the program was running, xp continued to notify with a sound about the dispenser's work and about the end of the program: (Is that something with my hands again?

Most likely the middle of the opal is due to too active yeast. This has already been written about on various forums. Try to reduce their number. The color of the loaf depends on what is in the dough - milk or input and on the amount of sugar. The less sugar, the lighter the crust. In general, I always bake on a dark crust. And the sound is muted just silently. That is, they held the button - and that's it! This is not accompanied by any signal or indication.

[Matvey]

Matvey, Thank you! I didn't do it on a dark crust, I was afraid that I would not be charred. Today I will try again.

It's my pleasure! Be sure to try it! We are waiting for feedback.

[Kind me,]

Kind me, Congratulations on your purchase! Gradually learn everything. I highly recommend reading the basics of baking - there is a lot of important information for beginners. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=131.0

... I want to share my own recipe and problem.
The problem was that the oven in 1 mode did not pour nuts and raisins out of the dispenser, or rather slightly poured them out (the window opened slightly). Who faced this?
... Pour raisins with boiling water for 5 minutes, rinse and dry. We mix it with nuts and st. l. flour. We put it in the dispenser.

Matvey, I think the problem with the dispenser arose because the raisins were wet and just stuck. I have read many times that it is recommended to put only dry food in the dispenser. Try to dry the raisins well, mix them with flour. Can be added to the dough on a signal without placing it in the dispenser.

[Shelena]

Shelena, Thanks for the advice. But, the fact of the matter is that the raisins with nuts were dried and mixed well with flour. Confused by the fact that the dispenser opened slightly.

[Matvey]

Matvey, then marriage should not be ruled out. : (Maybe try to test it on seeds, for example?

[Shelena]

Shelena, yes, I already thought about it. I'll try and see what happens.

[what exactly]

Share later if it worked.

And I would also like to help you figure out 15 home programs, how to program it? I can not understand. And I want a recipe for a cupcake with some raisins, so that everything

A what exactly causes difficulty in programming? Try to read carefully here, how I used program # 15 when making yogurt.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=334291.0
Perhaps it will become clearer.

[Shelena]

Shelena, yes, I figured it out already, tried to make yogurt. It turned out magically! Thank you very much for your articles and advice !!!

[Matvey,]

Matvey, Thanks for the kind words! It's nice that my study of this bread maker was useful to you.

[Shelena]

Shelena, I myself, too, do not lag behind you, I invent and study. I will post detailed reports.

Share your best practices, of course! It will be interesting and useful for all of us.

Hello everyone! !!! Please help me, I bought myself a bakery and was very happy that I could please my family with a delicious bread, but for 3 days I have been suffering with it and I just can't get a normal bun, the bread does not rise and is not baked. As soon as I bought I put Italian pastries, I did everything strictly in accordance with the recipe book attached to the hp, but my hp kneaded the dough for 4 hours, but nothing happened. Then I made French bread and again nothing came of it, then I changed the drozzi, took a proven recipe and again nothing happened, the loaf does not rise, the kolobok does not work either, the dough is thin, and the bread machine kneads and kneads. Please tell me what's the matter? Am I doing something wrong or should I return the xp?

[grinpi]

grinpi, Bake recipes from the forum, read the topic # and you will succeed!

Yesterday I became the owner of this Bread Maker. .. before her 6 years old was moulinex (with baguettes), but for a year and a half she died .... and I kept choosing a new assistant. Yesterday we went for Panasonic. .. but it was not there ... I chose Polaris ... Although the sales assistant stubbornly pushed LG into me. Today I baked a large loaf ... according to a recipe from a recipe book with my own variations .. It was white bread ... I made it with whey. I tried both the dispenser-sesame and dry dill .. thank you all for the effective advice specifically on this model. on Wednesday I'll be back from watch baked in small buckets.

Hurrah! Finally, at least something worked out!
Shelen's Pekla, white bread. I added fried onions to the second bucket. Super delicious!
Of course, it didn't go without jambs ... I measured out and filled in all the ingredients, and when the stove started kneading, I saw that the dough was liquid, it climbs and sticks to the walls. I remembered that when weighing the flour, I did not take into account the weight of the glass. I had to vigorously fill in buckets of 1 tbsp. l. with a heap of flour. After the last kneading, I wanted to get the shoulder blades, but the dough was sticking to my hands and I didn't strain it. 10 minutes before baking, the tops of the bread began to prop up the xn lid.I know that you can't do that, but I opened the lid and pressed the bread with my hand a little ...
By the way, about the mute. Everything worked out, as Matvey said, thanks again. Now you can put it on at night. Many thanks to everyone for sharing your experience, this is very valuable information!

[Tatyana,]

Tatyana, what good bread! Hats like Easter cakes.

Avdanya-Elena, Congratulations on your new assistant! It's great that everything worked out right away.

grinpi-Julia, do not despair!
When I was just learning to bake bread in the 1st bread maker, I not only studied theory, but also spent a lot of time just sitting next to the device: I watched the kneading, added flour or liquid on time, helped the dough with a silicone spatula. Try observing the first steps while the selected mode is running.

... but my hp kneaded the dough for 4 hours, but nothing came of it ...
... the bread maker kneads and kneads. Please tell me what's the matter? Am I doing something wrong or should I return the xp?

The kneading lasts 30 minutes, but not 4 hours! The manual has a good table with the time intervals for each stage - check it when running the mode. If the batch is permanent, then, of course, this is a marriage.

... the dough is thin ...

There is a lot of information on the forum about what kind of kolobok should be, including a video. I highly recommend exploring. The bun should be liquid only for cake or muffin dough, but not bread. Perhaps you are measuring something incorrectly, scales are required for beginner bakers.
Patience to you!

Yesterday was a complete fiasco! Baked Italian bread according to the recipe from the Admin tutorial. https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=7271.0 It turned out an unbaked dumplings dough. As a result, this bread went to the trash. The dough didn't rise at all. I sin on yeast. Apparently the old ones were caught. Has anyone ever had this?

Good day, dear bakers !!!! So this oven appeared at me and I want to ask: why does the bread from this oven have such an ugly pale top? (I’ll make a reservation right away: I used foil, etc. to cover the window). I baked according to recipes tested in Panasonic, there the bread is ruddy, but here it is not happy. What is wrong and can it be defeated?

Try baking bread on a dark crust setting. On the light one there is this defect. And the main thing is not to be afraid - your bread will not be charred.

Alas, I baked yesterday, the result is the same: on the sides it is ruddy, and the top is pale ... There cannot be such a pale bread greased with an egg (it was baked well).